Keep It Simple Foods » Desserts and Sweets

Brown Sugar and Vanilla Bean Rice Pudding

Jen @ Keepitsimplefoods — Mon, 30 Jan 2012 03:01:36 +0000

One of the foods we enjoyed most on our honeymoon was rice pudding. We ate buckets full in Istanbul. It’s one of those desserts that sort of gets forgotten about or skipped over on for more exotic temptations on the menu. Compared with some of the fancier desserts with fussy ingredients, rice pudding can seem a little plane. I assure you it is anything but.

Rice pudding is heart and soul in a bowl. It’s creamy, warm, and sweet. It’s something you’d feed your kids or your dinner guests because it’s unpretentious, yet unexpected. You could eat it out of a plastic bowl, lounging on the couch after a Tuesday night supper. Or you could serve it in crystal at a dinner party. The simplicity of rice pudding is always impressive and there’s no mystery, making it one of the most straight forward foods I’ve ever eaten. And almost all the ingredients are sitting in your kitchen right now. How about that?

For me this recipe was a great start, but I may tweak it as I go along to get it just like I remember eating in Istanbul.

Ingredients: (makes 4 to 6 servings)

3/4 cup uncooked white rice

2 cups milk (divided)

1/3 cup brown sugar

pinch salt

1 egg (beaten)

1 Tablespoon butter

1 vanilla bean (split open the bean and scrape out the insides)

handful of raisins for garnish

Directions: First, boil the rice in 1 1/2 cups of water, until most of the water is absorbed and the rice is cooked.

Add 1 1/2 cups milk to the rice.

Add in the sugar and salt and cook over medium heat until thick and creamy (15 to 20 min).

Stir in remaining milk, egg, butter, and vanilla bean.

Garnish with a few raisins.

Fall in love with rice pudding.

Meyer Lemon, Olive Oil, and Cornmeal Snack Cake

Jen @ Keepitsimplefoods — Wed, 25 Jan 2012 13:37:27 +0000

‘Tis the season for Meyer lemons and so I set out to make a lemon coffee cake. At first, I planned on one infused with rosemary, but all the recipes I found were crazy complicated and time consuming. I don’t have that kind of patience in the morning. So, I got out my mixing bowls and began experimenting by building on recipes I already knew and ingredients I had on hand. Thankfully, I had recently picked up a jar of lemon curd which made this recipe truly sing. For those of you who haven’t tasted lemon curd (please do so!) it is a delicious, creamy, lemony emulsion that is sweet, yet has enough tang to make your jaw tingle when you eat it. Oh yeah.

The result of my culinary efforts could just as easily be called a breakfast cake. In fact, I ate it for breakfast two mornings in a row. The beauty of this recipe is has bright, lemon flavor, but isn’t overly sweet. I also like the added texture from the cornmeal. Oh yeah –the best part- it isn’t complicated or time consuming.

Ingredients:

2 eggs

1/2 cup sugar

2 Tablespoons lemon curd

zest and juice of 1 Meyer lemon

1/3 cup buttermilk (or milk)

1/3 cup extra virgin olive oil

1 1/4 cup flour

1/2 cup cornmeal

1 1/2 teaspoons baking powder

1/8 teaspoon salt

Directions: Preheat oven to 400 degrees F. In a mixing bowl, beat the eggs for two minutes. Then, add in the sugar, lemon curd, milk and olive oil. Beat together for another two minutes. Then, slowing add in the flour, baking powder, cornmeal, and salt. Blend until creamy.

Pour the mixture in a buttered or oiled baking dish. I used a pretty pie dish that I received this year as a wedding gift.

Smooth out the top.

Bake at 400 degrees for 25 minutes. At the midway point, cover with parchment so that the top doesn’t get too brown.

Allow to cool slightly. Serve with a dollop of lemon curd and a few lemon slices for a pop of color.

Enjoy this lemon cornmeal cake anytime you like!

Double Chocolate Cookies with Pistachio and White Chocolate

Jen @ Keepitsimplefoods — Sat, 21 Jan 2012 14:41:09 +0000

In continuing my love affair with pistachios (more specifically- pistachios and chocolate), I came up with a cookie recipe so decadent it will make your knees weak. I’m talking big, but I tell the truth. These are so rich, you may not be able to eat more than one. And that’s not a bad thing!

I also love that these are a pinch more interesting than your average chocolate chip cookie. The pistachios, white chocolate, and cardamom make these a stand out favorite.

Ingredients: (makes about 12 cookies)

1 stick butter (softened)

1/3 cup brown sugar (packed)

1/3 cup sugar

1 egg

1 teaspoon vanilla

1 and 1/4 cup self-rising flour

3 Tablespoons cocoa powder

1/4 teaspoon salt (skip this if using salted pistachios)

1 cup chocolate chips

1 cup white chocolate chips

1/2 cup pistachios (shelled and chopped)

1/8 teaspoon cardamom (or 1/2 tsp instant espresso powder)

Directions: Preheat oven to 350 degrees. Cream the egg, sugars, butter and vanilla together until fluffy and creamy. Add in the flour, cocoa powder, salt, and cardamom. Mix well. Then, add in the chocolate chips, white chocolate chips, and pistachios. Stir until just combined.

Cover and chill the dough for about 10 minutes. Spoon two inch balls of the dough onto a cookie sheet. Bake for about 10 minutes.

Allow to cool slightly before serving.

Indulge.

Lightened-up Gingerbread

Jen @ Keepitsimplefoods — Wed, 11 Jan 2012 14:56:43 +0000

I feel as though I’ve been doing a ton of baking lately. Every weekend, I find myself in the kitchen, up to my elbows in flour, egg, and sugar. Don’t even ask about the state of my favorite apron. I’ve been trying little experiments to make goodies without sugar, or gluten- free, or vegan. But here’s the thing- baking is tough. Each time I begin, I feel like I’m back in 7th grade science lab starting out blindly on an experiment that, somewhere along the way, will manage to go horribly wrong. I never seem to get it quite right.

This gingerbread, however, is an exception. It came out moist, with lots of spice and sweetness. And the recipe is almost vegan (simply sub out the egg for a vegan version). It has very little sugar and oil, so it makes for a healthy breakfast food or snack food. No need to save it for dessert.

Ingredients: (makes 1 loaf)

Adapted from Oh She Glows

1 2/3 cup flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/8 tsp garam masala (optional)

1 cup of canned sweet potato puree

4 Tablespoons maple syrup

1/3 cup molasses

1 egg (or vegan egg substitute)

3 Tablespoons coconut oil (or canola oil)

1/3 cup raisins

1/3 cup toasted, chopped walnuts

Directions: Preheat oven to 350 degrees F.

In a mixing bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside.

In a separate mixing bowl, combine the sweet potato puree, molasses, egg, maple syrup and coconut oil.

Next, combine the wet and dry ingredients and mix will. Then, add in the toasted walnuts and raisins.

Line a loaf pan with a parchment paper and rub with a drop of oil. Pour the gingerbread mixture into the pan.

Bake for 50 to 55 minutes, until done.

Allow the loaf to cool a bit before removing it from the loaf pan. Unwrap it from the parchment- feels like opening a present!

Slice and smear with cream cheese, butter or jam.

It’s also perfect with a cup of hot coffee. Yum.

White Chocolate Cookie Truffles

Jen @ Keepitsimplefoods — Fri, 06 Jan 2012 12:01:19 +0000

A few days ago, a friend commented that I had been posting an awful lot of sweets on Keep It Simple Foods. Guilty as charged. And this next recipe doesn’t help matters.

My only excuse is, well, it was the holidays.

Ingredients: (makes about 2 dozen truffles)

1 package sandwich cookies (I used Newman’s Own, but you could use Oreos)

1 8 oz block of cream cheese, cold

16 oz white chocolate

sprinkles

Directions: In a food processor, blend the sandwich cookies until fine.

Pour the crumbs in a mixing bowl. Cube cream cheese and mix with the cookie crumbs until it forms a dough.

Roll into balls. (If the dough won’t come together, chill it first.)

Melt white chocolate on low heat on the stove top. Roll each ball into the chocolate to coat evenly. Place on wax paper and pour sprinkles over top.

Place in the fridge to chill and set.

Once the white chocolate coating has set, serve.

Try not to eat too many.

These are dangerous! Eat with caution.

English Scones with Raisins

Jen @ Keepitsimplefoods — Wed, 04 Jan 2012 14:47:02 +0000

Since our recent adventures in London, my husband and I have become shamefully obsessed with British culture. I’m not kidding. I’m watching BBC like it’s my job- Downton Abbey, anyone? (And let’s not forget about Upstairs Downstairs, Bleak House, and Victorian Farm! I’m obsessed.) And I’m always “taking” tea with milk and my husband is even considering a subscription to Country Living magazine- sheesh. Things are getting out of control around here.

But it’s the food I love most. Oh, aren’t English scones just divine? I couldn’t get enough while in London. Tea time was my favorite time of each and every day. I’d eat just a morsel of breakfast and wait all day for that afternoon high tea. And then stuff myself silly. I wish we had such a custom here. There’s something remarkably civilized about pausing in the middle of one’s day to sip a piping cuppa Earl Grey whilst nibbling a fluffy scone. With clotted cream and jam, of course. Although considerably less so when stuffing one’s self silly. In any case, it’s heaven and my absolute favorite thing about our trips to London. I can hardly wait for a return visit!

Ingredients: (makes about a dozen scones)

2 cups all purpose flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1/2 cup milk

1/8 cup buttermilk

1/8 cup sugar

1/3 cup raisins

clotted cream (or butter if you can’t find the cream)

jam

Directions: Preheat oven to 350 F. In a mixing bowl, combine flour, sugar, cream of tartar, and baking soda. Next, stir in the raisins.

Kneed dough on a lightly floured surface.

Roll out the dough and use a biscuit cutter (or mouth of a glass or jar) to cut out the scones.

Lay them on parchment paper and brush the tops with buttermilk.

Bake for 10 minutes, until they puff up and turn golden brown.

Next, it’s time to dress the scones.

I was ecstatic to find this jar of clotted cream at Whole Foods. So thick and luscious.

Smear each scone with a hearty scoop of cream and a dollop of good jelly. I used my mother-in-law’s homemade peach jam.

Pair one with a cup of Earl Grey or English Breakfast and you’ll have a jolly good meal.

Chocolate Chip and Pistachio Belgian Waffles

Jen @ Keepitsimplefoods — Sat, 24 Dec 2011 14:23:30 +0000

I’m sure many of you have Christmas morning traditions. When I was a kid, my mother would get up early and whip up a batch of “Santa pancakes” for my sister and me. She’d dress up pancakes with strawberries (for the red, Santa hat), whipped cream (for the beard), and blueberries or chocolate chips (for the eyes). We loved our Santa pancakes- they were adorable and really delicious.

I also remember trips to the Pancake Pantry in Gatlinburg, TN. I would always order the full stack of chocolate chip pancakes that were three times the size of my head and served with a pile of whipped cream and a baseball of butter. Delicious!

This year, my husband and I are starting a new tradition; chocolate chip and pistachio waffles. We fell in love with the chocolate and pistachio flavor combination during our honeymoon trip to Istanbul. (It seemed that pistachios were everywhere and even better when paired with chocolate!) And we just received a Belgian waffle maker as a wedding present, so it’s perfect!

Ingredients: (Makes about 6 waffles)

Adapted from Emeril’s recipe for classic Belgian waffles.

2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt

4 large eggs, separated

2 tablespoons sugar

1/2 teaspoon vanilla extract

4 tablespoons unsalted butter, melted

2 cups milk

1 cup chopped pistachios

1 cup chocolate chips

non-stick cooking spray

Directions: Preheat the waffle iron.

In a medium bowl sift together flour, baking powder, and salt. Set aside.

In a separate bowl beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix.

In a separate bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter.

Add chocolate chips and pistachios to the mix and combine.

Coat the waffle iron with non-stick cooking spray (if required) and pour enough batter in iron to just cover the waffle grid. Close and cook until golden brown, about 2 to 3 minutes. Serve immediately.

Drench with maple syrup.

Sprinkle a few extra pistachios on top.

A delicious new tradition.

What are your family’s Christmas morning traditions?

Merry Christmas!

Ginger and Molasses Cookies

Jen @ Keepitsimplefoods — Wed, 21 Dec 2011 13:31:52 +0000

For me, the holidays are all about COOKIES. Each year, my father makes dozens of batches and places them in colorful tins that he then piles haphazardly on the kitchen counters and dining table. I always come home to find cookies everywhere, stacked nearly to the ceiling, waiting for me to nibble on. Some of my favorites are thumbprint, sugar, and oatmeal raisin, but I haven’t met a cookie I didn’t like.

My friend, Kate, made a batch of these molasses and ginger cookies for book club a few weeks ago. (Coincidentally, she paired it with The Tiger’s Wife which was a truly magical read that I highly recommend). I couldn’t stop eating them and knew I had to add them to my list of Christmas favorites.

These cookies are buttery soft with just a hit of spice. You could easily ramp up the ginger to add more bite. Kate also suggested adding different spices like garam masala or cardamom for a more exotic, spiced cookie. Yum.

Ingredients: (makes about 3 dozen cookies)

1 1/2 sticks butter, softened (try to use European style butter – higher butterfat content)
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ground ginger (note- I added an additional tsp of fresh grated ginger, and you could experiment with crystallized ginger for more heat).

Directions: In a mixing bowl, cream the butter and sugar together until smooth. Add the egg and molasses and beat until fully incorporated. It should come together in almost a thick, icing-like texture.

In a separate bowl, whisk together the remaining ingredients and combine with the butter-sugar-molasses mixture. Cover dough with plastic wrap and chill for at least 1 hour.

Heat oven to 350. Line cookie sheets with parchment paper.

Shape dough into walnut-size balls (about 1 1/2 inches in diameter – one of those mini-ice cream scoopers works like magic). Place three inches apart on lined baking sheet.

For a bit of holiday sparkle, sprinkle some turbinado sugar on top of the cookies prior to baking. (press lightly into the dough so the sugar sticks)

Bake for 9 to 11 minutes. Take care to not over-bake.

This recipe is one of my favorites this year. But if ginger isn’t your thing, here are a few other cookie recipes you might like to try this holiday season.

Springerle Christmas Cookies

Campfire Cookies

Salted Double Fudge Cookies

Homemade “Nilla” wafers

Double Chocolate Peanut Butter Cookies

Crispy Chewy Almond Cookies

Hope your holiday season includes lots of time in the kitchen, baking and laughing with the ones you love.

*If you like these cookie recipes, please let me know by “liking” me on Facebook!

White Chocolate and Peppermint Pretzel Crisps

Jen @ Keepitsimplefoods — Mon, 19 Dec 2011 01:39:14 +0000

I saw some of these at Whole Foods and decided to make my own at home. Call me Scrooge, but I’m not big on shelling out for easy-to-make snacks like this. I’d rather whip them up in my kitchen.

Plus, this is the perfect treat to make for friends and coworkers this holiday season. In fact, I’m planning to take a bunch of these to my office mates later this week.

Ingredients: (makes about 2 dozen)

2 baking bars of Ghirardelli white chocolate (I find that these melt better than the chips)

1 bag of salted pretzel crisps

1 cup soft peppermint candies

Directions: First, rough chop the peppermint candies. Then, pour them into a food processor and pulse until they are pulverized into tiny bits. Set aside.

Next, over very low heat, gently melt the white chocolate. Then, drop the pretzels in one at a time and coat evenly with chocolate. Transfer to a baking rack. Use a spatula to smooth out any lumps.

Sprinkle the peppermint crumbles over top.

Allow the chocolate to set. Put the whole rack of pretzels in the fridge to chill for about 20 minutes.

Once set, serve on a plate with a bit of extra crushed peppermint for garnish. Nibble by the Christmas tree with a cup of egg nog.

Be sure to share with friends and family. Happy holidays!

Chocolate, Espresso, and Pistachio Pot de Crème

Jen @ Keepitsimplefoods — Wed, 14 Dec 2011 13:04:53 +0000

Pot de crème is one of those desserts I love to eat, but never think to make. Occasionally, I’ll order it at a restaurant and then feel silly about it because it’s a simple enough dish to make at home. It’s basically just custard- milk, cream and eggs- so there’s no need to be intimidated by the fancy name. However, a beautifully decorated pot de crème will impress guests. You can make it up to a week in advance which makes it a good option for dinner parties or holiday parties.

Ingredients:

4 egg yolks, beaten

1 cup heavy cream

1 cup whole milk

1/4 cup sugar

1 cup semi sweet chocolate chips, coarsely chopped

1 teaspoon instant espresso powder

1 teaspoon cocoa powder (unsweetened)

1/2 teaspoon vanilla extract

1/2 cup coarsely chopped pistachios

Directions: Put chocolate chips, cocoa, and espresso in a heat proof mixing bowl and set aside.

In a sauce pan, heat the cream, milk, egg yolks, vanilla, and sugar. Bring to a slight boil, whisk until sugar is dissolved and the cream sticks to the back of a wooden spoon (this process takes about 4 min).

Remove from heat and pour the hot milk mixture over the chocolate. Use a hand mixer to blend until smooth.

Pour the mixture into jam jars and chill for two hours, until firm.

Once the pot de crème is chilled and set, garnish with pistachios and serve.

I really love chocolate and pistachio together. The saltiness of the nuts perfectly balances the sweetness of the sugar and cream.

I’m a big fan of making a batch of these on Sunday and eating one a night throughout the week. My husband and I put on a show, grab a jam jar out of the fridge and two spoons, and curl up together on the couch. There’s something about a creamy, beautifully decorated pot de crème that makes an otherwise dull weeknight seem much more interesting.

Enjoy!