Category Archives: Dessert

Almond Roca

Posted by Lindsey @ Baking Bytes in Candy, Celebration/Holiday, Dessert and tagged with , ,

Happy holidays from Australia! I am busy enjoying sun, sand, and surf before I head back to winter for ski season. More updates when I get back. =) But even though though I’m on the opposite side of the world, I made sure to schedule this recipe to share with all of you. This is something my family (and many family friends) make for Christmas every year and I definitely wanted to share it. Although my family has reduced how much we make each year, we still make several batches to share and keep in the freezer. It is a Top Secret recipe that my mom shares with everyone.

Almonda Roca {Baking Bytes}

If you’ve never had homemade almond roca, you are seriously missing out. I encourage you to make some, pronto. I actually don’t like almonds that much and I can’t get enough of it. Sweet and crunchy, it is delightful straight out of the freezer, or at room temp (if you can wait that long.) It makes a beautiful “appetizer” to have out for parties and a fabulous gift. As a kid I always gave some to my teachers, and had several that said the bag never even made it home.

Almond Roca >> Baking Bytes

Although it’s a little time-consuming, and kind of messy, it’s an easy gift for teachers, neighbors, extended family, or just to have on hand in case you forgot someone. Even better, it keeps well in the freezer for a few months so you (or the recipient) can set it aside if there’s a sugar overload or more time-sensitive items to be eaten. Fair warning though, as easy as it is, it’s a bit easy to screw up too; make sure you read the notes at the bottom to help you be successful.

Almond Roca >> Baking Bytes

Buttery toffee, crunchy almonds, and sweet chocolate melt in your mouth in perfect harmony.

Almond Roca >> Baking Bytes

I dare you to eat just one.

Almond RocaAlmond Roca >> Baking Bytes

Makes 1 cookie sheet

Ingredients

2 cups almonds

1 pound good quality salted butter
1 cup sugar
2 T. water

1 (10 oz) package chocolate chips

Directions

  1. Coarsely chop 1 cup of the almonds; set aside.
  2. Finely chop the remaining cup of almonds; set aside.
  3. Line a cookie sheet or jelly roll pan with aluminum foil and lightly oil with vegetable or canola oil.
  4. In a small-medium, heavy, saucepan over medium-low heat, melt butter, sugar and water.
  5. Heat candy to 250 degrees on a candy thermometer, stirring often. It will look kind of marshmallowy. (That’s definitely a technical term.)
  6. Add in the cup of coarsely chopped almonds, and heat to 300 degrees, stirring constantly. (It should be very pale brown and thick but also oily looking.)
  7. Pour immediately onto prepared cookie sheet and spread out as thinly as possible without creating holes.
  8. Melt chocolate chips in microwave for one minute and stir. Repeat until chocolate is completely melted and stir until smooth.
  9. Thinly spread candy with chocolate and sprinkle with about half of the finely chopped nuts.
  10. Transfer entire cookie sheet to freezer for 45 minutes, or until candy is hard.
  11. Remove cookie sheet from freezer, flip over the candy (don’t worry about breaking it), and let it warm up for about 15 minutes.
  12. Melt the remaining chocolate, and repeat the coating on the back. It is easiest to do this is small sections as the chocolate hardens quickly.
  13. Return the cookie sheet to the freezer until chocolate is firm, break the candy into bite-sized pieces and store in resealable bags, or put some in a cellophane candy bag and pass out to adoring fans.

Almond Roca >> Baking Bytes

Notes

1 You must use good quality butter like Tillamook or Darigold; store brands produce inconsistent results and might fail completely. And make sure it’s salted butter!
2 My mom uses a large pullout cutting board. I like to use a lipped cookie sheet because it keeps it a little more contained. Just make sure you use something firm, mobile, and that will fit in your freezer (or outside, if it’s cold enough.) It’s also a good idea to lay down newspaper and/or a silicon trivet to protect your counter from the hot candy (and excess oil runoff if you’re not using something with a rim.)
3 It is best to use a long-handled wooden spoon for stirring, as it doesn’t get hot or damage the pan during your million hours (30 minutes) of stirring.
4 Make sure your candy thermometer gets deep into the mixture; if you use too large a pan you are likely to burn the candy because the thermometer isn’t registering the correct temperature. My best luck has been with a 4-quart Dutch oven.
5 I buy chocolate chips from Costco so I never actually measure how much I use, but I melt about a cup at a time. I like to spread it quite thin, but that’s definitely up to you. I always use semi-sweet (because I buy in bulk) but dark chocolate would be delicious too if you prefer.
6 Even if you’re making a lot of batches, don’t try to cook more than one at a time; it doesn’t seem to go very well. You’ll be much more successful using an assembly line, ideally with extra hands. Pour some eggnog and make it a family or friend activity.
7 If your batches are prone to separation, make sure your heat is not too high! Error on the side of lower, it will take longer but it’s less prone to separating. If the separation occurs when you add the almonds, try adding them in slowly instead of all at once.
8 If you can’t make it work, comment here or email me and I’ll do my best to help you get it right next time. =)

Mini Pumpkin Cheesecakes

Posted by Lindsey @ Baking Bytes in Baking, Celebration/Holiday, Cheesecake, Dessert and tagged with , , ,

Fair warning, I never tire of pumpkin. I’ve already made my 2nd pumpkin pie of the season and I’m sure there will be a 3rd involved at Thanksgiving. As pumpkin pie is equally good for breakfast as it is for dessert, I don’t mind having a whole one to myself and happily eat it for several days in a row. I greatly look forward to Operation: Eat Everything Pumpkin! (which takes place annually between October and December) and do my best to mix in some new recipes along with my old favorites. If you’re looking for a slightly less traditional pumpkin dessert to serve this Thanksgiving, look no further.

Mini Pumpkin Cheesecakes >> Baking Bytes

Traditional pumpkin and classic cheesecake come together in a wonderful dessert sure to please pumpkin lovers and cheesecakes fans alike. Even my boyfriend, who isn’t a huge fan of pumpkin, thinks these are pretty delicious. Smooth, creamy, and rich, it could very well become a new annual favorite. Even better, the mini size makes for ready to go individual servings and lets you enjoy the evening instead of attempting perfect slices with all eyes on you. These pop perfectly from the pan, and are excellent plain or with a swirl of whipped cream.

Mini Pumpkin Cheesecakes >> Baking Bytes

This recipe does require a specialty pan, of course, but if you have room in your cupboards you surely won’t regret the purchase. Mini cheesecakes are great for potlucks, large dinners, and dessert parties because they’re easy to transport, quick to serve, and require no utensils to eat (although I do prefer a fork, myself.) However, if all you have is a regular cheesecake pan, head over to the original recipe to see instructions for a standard 9″ cheesecake. I’ve not made the full version [yet], but I’m sure it’s equally amazing.

So whether you try some new recipes or stick with the tried and true favorites, have a wonderful Thanksgiving weekend. (Or a wonderful regular weekend, for my foreign readers.)

Mini Pumpkin CheesecakesMini Pumpkin Cheesecakes >> Baking Bytes

Adapted from Glorious Eats
Makes 12 mini cheesecakes

Ingredients

Crust
3/4 cup graham cracker crumbs1
1 Tbsp light brown sugar
1/4 tsp cinnamon
2 Tbsp butter, melted

Filling
8 oz cream cheese, at room temp
1/2 cup plus 1 Tbsp canned pumpkin puree
1 egg
2 Tbsp sour cream
1/2 cup white sugar
1/8 tsp ground nutmeg2
pinch of ground cloves

1 Tbsp flour
1/2 tsp vanilla extract

Directions

  1. Preheat oven  to 350 degrees Fahrenheit and lightly spray a mini cheesecake pan.
  2. Using a fork or pastry blender, mix the crust ingredients in a small bowl.
  3. Add a rounded tablespoon of the mix to each well in the pan, and press firmly to form a crust, sealing the edges well.3
  4. Using an electric mixer, beat the cream cheese until fluffy and smooth.
  5. Beat in pumpkin, eggs, sour cream, sugar and spices, then add flour and vanilla and beat until completely combined.
  6. Divide batter among the wells, about 3 Tbsp of filling atop each crust.
  7. Bake for 20 minutes, remove from oven, and cool 15 minutes on the counter.
  8. Cover lightly with plastic wrap and refrigerate 2 hours or until ready to eat.
  9. Top with whipped cream and a sprinkle of cinnamon, if desired, and serve to adoring fans.

Mini Pumpkin Cheesecakes >> Baking Bytes

Notes

1 About 6 graham crackers.
2 The original recipe calls for fresh, but dried works just fine.
3 A flat-bottomed shot glass works nicely for this, but use your fingers to make sure the edges are well sealed.
4 The cheesecakes keep well in the fridge for several days, or in the freezer for up to two months. They’re a great dessert to have on hand! Store in an airtight container.

Cinnamon Glazed Pumpkin Donuts {and Halloween}

Posted by Lindsey @ Baking Bytes in Baking, Breakfast, Celebration/Holiday, Dessert, Pastries, Quickbread, Sauces and Frostings and tagged with , ,

Much like the rest of the 20-something white girl population, pumpkin is my favorite fall flavor. October is a highly anticipated month as I count the days towards what I officially call “Pumpkin Season.” Granted, this date is completely arbitrary, but since Bozeman summer generally extends well into September anyway, October 1st seemed a good choice.

IMG_1968Cinnamon Glazed Pumpkin Donuts >> Baking Bytes

Since I’ve already posted my favorite pumpkin bread, pumpkin pie, pumpkin cupcakes, and pumpkin milkshake, I sought a new recipe to share this year. A Pinterest post led me to these donuts, which I ever so slightly adapted to fit my preferences. A moist and pleasantly spiced pumpkin donut topped with a cinnamon glaze is the perfect start to a fall morning. As this is a baked donut recipe, it does require a donut pan, but I promise you won’t regret the purchase. My one complaint about my pan is that it only holds six donuts, when all recipes make twelve. (First world problems, haha.)

Cinnamon Glazed Pumpkin Donuts >> Baking Bytes

These would be a great way to kick off Halloween morning, sharing them with family, friends, or coworkers. Like many of you (I’m guessing), I already attended a Halloween party this past weekend, but maybe there’s a day-of party happening Thursday, or you just want to make something easy this fall. Whatever the occasion, these donuts are an easy way to bring the pumpkin flavor to breakfast.

Did you have a costume this year? I dressed up as Donatello (the Ninja Turtle, not the Renaissance artist), using a costume my mom made my older brother when he was five. That makes this costume almost as old as me, but still amazingly awesome.

I hope you hum the theme song for the rest of the day.

Heroes in a half shell – Turtle Power!

Cinnamon Glazed Pumpkin Donuts

Barely adapted from Taste and Tell
Makes 12 donuts

Ingredients

2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger

1/2 cup brown sugar (not packed)
1/4 cup butter, room temperature
1 cup pumpkin puree
2 eggs

1 tsp vanilla
2 Tbsp milk

1 1/2 cups powdered sugar
1/2 tsp vanilla extract
1/2 tsp cinnamon
2 Tbsp milk

Directions

  1. Preheat your oven to 350 degrees Fahrenheit. Butter a donut pan and set aside.
  2. In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. Using an electric mixer on medium speed, beat together brown sugar, butter, and pumpkin until thoroughly combined.
  4. Add eggs, mixing well, and then stir in milk and vanilla until completely incorporated.
  5. Stir in the dry ingredients, mixing until just combined.
  6. Spoon batter into a large Ziploc or pastry bag, cut off the tip, and pipe into the buttered donut wells.
  7. Bake for 10 minutes, or until a toothpick comes out clean. Cool in the pan five minutes, then remove to a wire rack to cool completely.
  8. For the glaze, whisk together the remaining ingredients in a small bowl.
  9. Dip cooled donuts in the glaze and return to the wire rack to set.
  10. Enjoy with a glass of milk or a mug of coffee, and a few friends to help you eat them.

IMG_2029Cinnamon Glazed Pumpkin Donuts >> Baking Bytes

Notes

1 These taste great made a day in advance, but the glaze tends to soak into the donut. If you can, glaze them on the day you intend to serve them so they’ll stay nice and pretty.

Fresh Peach Pie

Posted by Lindsey @ Baking Bytes in Baking, Dessert, Pie and tagged with

Despite the huge amount of effort involved, peach pie is one of my favorites. It’s a summery flavor that’s delicious all year round, and is a great way to use those large trays of peaches I can’t seem to help buying from Costco. The hint of cinnamon present is always a welcome flavor in my book, and a dash of nutmeg adds a little something. As one of the sweeter pies, it’s definitely a dessert pie to me, but I’d never turn it down for breakfast.

Peach Pie

Fresh peaches are admittedly a pain to work with, but it’s oh so worth it in the end. If you’re on top of things, peel and slice enough peaches for several pies and freeze them in pie quantities for later use. Just make sure you let them thaw before you use them, and maybe add a little extra flour.

Peach Pie

Never peeled peaches before? You’re in luck – there’s an easy way! Set a large pot of water to boil (not a rolling boil, more like a strong simmer) on the stove, and place a bowl of ice water nearby. I like to put a colander in the sink as well but that’s up to you. For each peach, submerge in the boiling water for about 30 seconds, then immediately dunk in the ice water for another 20 seconds. With a paring knife, cut the peach (around the pit!) into 8-10 sections. The skin should just slide off the fruit during this process, but if it’s still sticking you can redo the boiling/ice water baths. Keep in mind, however, this will only work if your peaches are ripe enough. Throw the slices in the colander, the skins in the disposal, and the pit in the trash, and you’re good to go! Repeat for all your vast trays of peaches as you revel in how easy it is while wasting no delicious peach. You can definitely take the skin off before slicing the peach, but skinned peaches are ridiculous slippery, so I prefer the extra grip while I hold it.

As summer winds down, this is a wonderful pie for a “last hurrah”; saying farewell to summer with fresh peaches, and welcoming fall with that hint of cinnamon.

Peach Pie

Fresh Peach Pie

Adapted from Better Homes & Gardens
Makes one 9″ pie

Ingredients

Pastry for a double-crust pie

6-8 large peaches, peeled and thinly sliced
1 Tbsp lemon juice

1/2 – 3/4 cup sugar (I usually use the lesser amount)
1/3 cup flour
1/2 tsp cinnamon
a sprinkle of nutmeg (optional)

Directions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Layer the bottom crust in the pie plate, and trim the edges to 1″ larger than the rim.
  3. Gently toss the peaches with the lemon juice, and set aside.
  4. Whisk dry ingredients in a large bowl until well combined, and gently fold in the peaches.
  5. Layer the peach mixture in the pie plate, and cover with the second crust, either with a lattice top or cutting vents for steam to escape. Seal the edges and crimp as desired.
  6. Bake until the crust is golden brown and the juices are bubbling, about 50 minutes.
  7. Let cool completely before enjoying with whipped cream, vanilla ice cream, or both.

Rhubarb Pie

Posted by Lindsey @ Baking Bytes in Baking, Dessert, Pie and tagged with

Happy Labor Day! Today’s post is short and sweet so you can get right to the part where you decide to make it, pronto. =)

While I was home in Alaska, my mom made a delicious rhubarb pie. Back in Montana a couple of weeks later, a discussion with a coworker about the best flavors of pie (he was all wrong) prompted me to make another.

Rhubarb Pie

Unlike most rhubarb pies, this one contains no competing nor complimentary flavors. Purely rhubarb (and sugar, of course) it’s quite tart, very filling, and incredibly delicious. On its own for breakfast, or with ice cream for dessert, this pie is great both warm or cold and doesn’t taste nearly as sugary as the standard fruit pies. Furthermore, as the filling isn’t at all runny, it produces beautiful slices for plating.

Rhubarb Pie

Since there’s no peeling involved, if you’re using a bag of chopped rhubarb out of the freezer (as I did) this is possibly the easiest summer pie you can make. And even if you’re using this year’s rhubarb harvest, chopping rhubarb never seems to be as much work as peeling and slicing apples or peaches. Especially if you “cheat” and use a pre-made crust, as that’s probably the most time-consuming part of the process. (I won’t judge you…much.) Its simplicity makes it my new go-to summer pie, although I’m sure I’ll make it all year around.

It keeps well on the counter for several days and is sure to please any palate that likes rhubarb. If you’re looking for a particularly easy summer pie, this one is a fabulous option.

Rhubarb PieRhubarb Pie

Adapted from Carol
Makes one 9″ pie

Ingredients

Pastry for a 9″, double-crust pie

3/4 cup flour
1.5 cups sugar

5 cups chopped rhubarb (1/2″ pieces)1

Cinnamon & sugar, to taste (optional)

Directions

  1. Move your oven rack to its lowest position and preheat the oven to 450 degrees Fahrenheit.
  2. Layer the bottom crust in a pie plate and trim the edges to 1″ larger than the plate.
  3. In a small bowl, whisk together flour and sugar. Layer 1/4 of the flour mixture on top of the pie crust.
  4. Heap the rhubarb into the pie plate and cover with the remaining flour/sugar mixture.
  5. Cover with the top crust, sealing the edges and crimping, if desired. Cut vents in crust to allow steam to escape and sprinkle generously with the cinnamon and sugar.
  6. Bake (on the lowest rack) for 15 minutes, then reduce the oven to 350 degrees Fahrenheit and continue to bake for 45 minutes.
  7. Serve warm or cold, with whipped cream and/or à la mode, for breakfast or dessert. =)

Rhubarb Pie

Notes

1 Frozen rhubarb works beautifully in this pie, just let it thaw (at least mostly) and drain before you place it in the crust.