sweet – Cooking Therapy

COQUITO

20 Dec 202020 Dec 2020Leave a comment

Usually for the holidays, I end up making eggnog with bourbon. I have always wanted to make coquito, especially since I am a big fan of coconut. Although I am not the biggest fan of rum other than in baking, I really enjoyed this drink as it goes down quite smoothly. The cinnamon and the spiced rum do a well job of keeping you warm. I especially liked how simple it was to make and it did not contain any eggs, not making it as fattier as it already is. The vegan version is as simple and makes this drink completely dairy free. Try yours today!

Prep time: 5 Minutes

Wait time: 1- and one-half hours

Ingredients:

1 can cream of coconut (if it has separated when you open the can, just mix it quickly by stirring)

1 can of coconut milk (if it has separated when you open the can, just mix it quickly by stirring)

1/3 can of sweetened condensed milk

1 can of evaporated milk

2 capfuls of vanilla

1 tablespoon of cinnamon

1 teaspoon of nutmeg

2 cups of spiced rum

*For a vegan version, replace the condensed milk and the evaporated milk with their coconut-based counterparts. This makes it completely dairy free*

Instructions:

Heat a small frying pan over a medium-high flame. Toast the cinnamon and nutmeg for 30-seconds to 1-minute until fragrant. You do not want to cook the spices, simply toast them
Add all the ingredients in a blender. Sprinkle the cinnamon and nutmeg little by little to reach your desired taste. I used the whole mixture, but that is because I like it with some heat. Slowly add the rum ½ a cup at a time beginning with a cup. If you want it stronger, you can add more than the two cups. If you want it weaker, you can leave it to 1 cup or ½ cup. Blend them at a high speed
Transfer into a container and refrigerate
Serve chilled and use a cinnamon stick or sprinkle a bit of cinnamon and coconut flakes at the top to garnish
Enjoy

RUM SOAKED CHERRY BROWNIES

25 Oct 202025 Oct 20202 Comments

As a chocolate fan, I adore brownies. There is no way you could not. They are full of chocolate flavor and can be made a variety of ways: chewy, gooey, melty, etc. For this recipe, I wanted to use one of my favorite fruit preserves, and a fruit that goes well with chocolate, cherries. I soaked the cherry preserves with rum so that the flavor gets intensified. The end result is a block of brownies, that are soft, chewy, and filled with chocolate flavor. They are quick and easy to make, and make a great treat or quick gift. Try yours today!

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Cooling time: 45 min to 1 hour

Serves: 12 pieces

Ingredients:

¾ cup all-purpose flour

¾ cup quality 100% dark cocoa powder

4 oz of quality semisweet chocolate, finely chopped

5 tbsps of butter, melted

1 cup of sugar

3 large eggs

½ cup of cherry preserves

2 shots of spiced rum

¼ teaspoon of sea salt

1 teaspoon of baking powder

2 capfuls of vanilla extract

Instructions:

First, combine the rum and the preserves and let them sit while you prepare the brownies. This will allow the cherries to absorb the rum. Then preheat the oven to 350 degrees and butter a 9×9 pan, covering it with a piece of buttered, parchment paper
In a large bowl, add the flour, cocoa powder, sugar, sea salt, baking powder, and whisk together. Set aside
Melt the chocolate pieces either in the microwave or on the stovetop, being careful not to burn them
In a separate, large bowl, add the eggs, vanilla extract, melted chocolate, melted butter, pouring in about 2 tablespoons of the rum-jam liquid. Whisk together until it is combined

Slowly pour the flour mixture into the egg mixture and whisk together until a chocolatey batter forms
Pour the batter into the pan. Top the batter with the cherries and any extra juices. You can use the back of a spoon or a knife to blend the jam with the batter

Place in the oven and bake until it has risen, and a toothpick inserted in the center comes out clean
Remove from the pan and place in the wire rack to cool
Cut into 12 pieces
Serve and enjoy!

PUMPKIN SPICE RICE PUDDING

22 Oct 2020Leave a comment

Rice is a universal crop, and can be found in many recipes around the globe. I love eating rice as much as I can fit on my plate, but it is often seen as a side to a savory meal rather than a main course. Rice pudding, however, changes all that. It makes rice the star of the course. It’s a sweet, creamy blend of soft rice that packs an amazing amount of flavor. Top and blend some cinnamon in it and it’s out of this world. For this recipe I wanted to use the seasonal flavor of pumpkins and incorporate it in an already delicious dessert. It is an Autumnal twist on this classic favorite. As you can see from the photos, I do enjoy my cinnamon, and I like swirling it into my pudding when I eat it. While it does take a bit of time to cook the rice pudding, the effort will be well worth it in the end. Try yours today!

Prep Time: 10 minutes

Cook Time: 1 hour and 45 minutes to 2 hours

Serves: 8

Ingredients

2 cups arborio rice

8 cups whole milk

2 cups heavy cream

2 cups of sugar

3 capfuls of vanilla extract

3 tablespoons of cinnamon, plus more for garnish

2 teaspoons nutmeg

2 teaspoons allspice

2 teaspoons of ground ginger

1 teaspoon of cloves

Instructions:

In a heavy bottom pot, add the sugar, the whole milk, the rice, and 2 capfuls of the vanilla, and stir. Make sure you are constantly stirring throughout so that the rice does not sink to the bottom and burn. Bring to a boil over a medium high heat, then lower the heat to simmer the mixture
Let it cook, constantly stirring in 30-second to 1-minute intervals
About 30 to 40 minutes of simmering, prep the spiced pumpkin
In a pan, add the cinnamon, nutmeg, allspice, ginger, and cloves. Toast for 30 seconds on a high heat

Then add the pumpkin puree and cook on a low heat until it is heated
You will see that the rice has absorbed some of the milk. Add the warm pumpkin mixture and heavy cream into the milk mixture. Stir well until the pumpkin has been blended in with the liquids
Continue simmering on a low heat until the mixture thickens, and the rice has softened. If the mixture has thickened but the rice is still a bit undercooked, slowly add a bit more milk and stir. Keep doing this as needed until the rice softens
Transfer into serving bowls and sprinkle some cinnamon on top to garnish
Serve hot or cold
Enjoy!

PEACH GALETTE WITH TOASTED ALMOND FRANGIPANE

8 Aug 2020Leave a comment

Summertime and the living’s peachy! I have said it before and I will say it again, I love baking galettes!!! They are like a dessert pizza and can be made both sweet and savory. For this recipe I used the juiciest peaches, as they are in season, tossing them in sugar, cinnamon, and cognac. That took them to the next level. Add a toasted almond frangipane and you have a real party going. While it may look intimidating to bake, galettes are quite simple to do and my step by step guide below will show you. Top with fresh whipped cream or ice cream and you have a real treat! Galettes are also my go-to baking items if I am bringing something to a party or a dinner. Try yours today!

Prep Time: 30 Minutes

Wait time: 40 Minutes

Bake Time: 1 hour

Ingredients:

For the galette

1 ½ cups all-purpose flour

1 ½ teaspoons sugar, for cooking peaches

¾ cups of sugar

¼ teaspoon salt

1 stick of unsalted butter, cold and cut into small pieces

3 large peaches, pit removed, cleaned, and cut in ¼ to ½ -inch slices

2 tbsp of brandy, cognac, or Armagnac

Cold water

2 tbsp of ground cinnamon

½ teaspoon of ground cinnamon, for peach filing

1 tbsp cornstarch

1 egg yolk

3 tbsp milk or heavy cream

For the frangipane

1 cup of almonds

1 large egg at room temperature

¼ cup sugar

1 tablespoon almond flour

1 stick of unsalted butter, softened

1 capful of vanilla

2 tbsp of brandy, cognac, or Armagnac

Instructions

To prepare the peaches

In a large bowl, toss the peach slices with the brandy, corn starch, cinnamon, and sugar set aside

To make the frangipane

Before working on the frangipane, begin work on the galette pastry. See below
Add all the ingredients together into the food processor and process until it forms a fluffy paste. I kept mine a little nutty and crunchy, but that’s just personal preference

To make the galette

Preheat the oven to 400 degrees
In a food processor, add the flour, sugar, salt, and butter, and pulse for 5 seconds to blend it
Slowly add the water, little by little, and pulse until the pastry starts to come together. When you touch it, you should be able to press and mold it
Transfer it to your work surface and roll it into a ball and flatten it into a disc. Plastic wrap it and refrigerate it until it is chilled. While the dough is chilling, prepare the frangipane
Once chilled, sprinkle some flour on your work surface and roll out the dough to a 14 inch oval. Make sure you work quickly so that the dough remains cool

closeup so you can see the cinnamon in the dough

Spread and smooth out the frangipane across the surface of the dough, leaving a little more than an inch for the crust

Top with the fruit in a design you see fit.

Fold the crust part of the dough up and over sort of forming a tucked wall. Mix the yolks and the milk or heavy cream to make an egg wash. Using a brush, spread the egg wash across the outside and sprinkle some raw sugar across the edges.

Add in the middle rack of the oven and bake for about an hour or until the pastry has browned and crisp

Let cool before serving. Eat as is or top with some ice cream or whipped cream
Enjoy!

SWEET HEAT RIBS

19 Apr 20201 Comment

There is something about the taste combination of sweet and spicy that I really enjoy. From potato chip flavors, to grilled meat, even to alcohol, the that sweet-spicy combination is very inviting. Particularly on a rack of ribs, that flavor is insanely tasty. Below I have these tender pork ribs that have been dry rubbed with homemade sweet and spicy rub, I even made some potato wedges and used the same seasoning to accompany the ribs. There is no sauce on these ribs and they are still tenderly juicy. Try yours today!

Prep Time: 10 Minutes

Cook Time: 1 hour and 5 minutes

Serves: 4

Ingredients

3 to 3 ½ pounds of pork spareribs

½ cup of brown sugar

2 tablespoons Aleppo pepper

1 tbsp red pepper flakes

2 tablespoons smoked paprika

1 tablespoon onion powder

1 tablespoon salt

1 tablespoon black pepper

1 teaspoon cayenne

Olive oil

Instructions

Preheat the oven to 350 degrees
In a metal bowl, mix all the spices together

Drizzle olive oil over the ribs and sprinkle the rub. Using your hands, evenly coat the ribs with the rub on both sides
Place the ribs on a metal baking sheet and place on the lower rack of the oven.

Keep an any on the ribs. About half an hour of cooking, flip the ribs and cover with aluminum foil, and move onto the middle rack. If you also see the brown sugar darkening, you can flip the ribs then as well. Continue cooking for the remaining time
Once finished, let ribs rest, and serve with your favorite side
Enjoy!

For the Potatoes

Peel and clean about 5 or 6 large Russet potatoes and let them soak in hot water for about 10 minutes
Dry them off and cut them in wedges
Place them on a baking sheet and drizzle olive oil over them. Sprinkle some of the dry rub on them
Place in the over for the last 30-35 minutes of the ribs baking or until the potatoes become fork tender
Serve with the ribs

BLUEBERRY LEMON POUND CAKE WITH CREAM CHEESE GLAZE

22 Mar 202012 Apr 2020Leave a comment

Time to welcome in Spring in style! This Blueberry Lemon pound cake is a perfect combination of dense yet fluffy. The fresh blueberries simply pop in your mouth, while the lemon taste adds a refreshing splash to your palette. The cream cheese glaze is something unreal that will have you eating it by the spoonful. You will not want to use any other type of glaze besides this one. It is the perfect companion to the cake. Try yours today!

Prep Time: 20 Minutes

Cook Time: 55 min to an hour

Cooling Time: 1 hour+

Ingredients:

1 ½ cups of fresh blueberries

6 tbsps. of fresh lemon juice

2 capfuls of vanilla extract

2 sticks of butter, softened and at room temperature

3 cups of sugar

3 cups of all-purpose flour

6 large eggs at room temperature

1 ½ cups of Greek yogurt at room temperature (you can substitute sour cream for the yogurt)

½ teaspoon of baking soda

1 teaspoon of baking powder

½ teaspoon salt

Lemon zest from one large lemon

For the icing

½ a packet of cream cheese

½ a cup of heavy milk

1 cup of powdered sugar

Instructions:

In a large bowl mix the flour, baking powder and soda, salt, and 1 tablespoon of the zest
In a stand mixer bowl, or in a large bowl with a hand mixer, add the butter and sugar and blend until fluffy
Add the eggs one at a time, beating well after each addition, then blend in the vanilla extract
Add the yogurt and blend until light. Then add the flour mixture slowly, ½ a cup at a time until it has been incorporated well and there are no dry spots
Add the blueberries and incorporate into the mixture with a rubber spatula
Preheat the oven to 35o degrees. Grease a flouted pan with butter and pour in the mixture slowly and evenly. Add to the middle rack of the oven and bake for 55 minutes to an hour or until when a toothpick is inserted, it comes out clean.
Once cooked, let cool in the pan for about 20 minutes, then remove and allow to cool on a cooling rack with a pan underneath for at least 40 more minutes

While the cake is cooling, prepare the glaze
In a small saucepan mix all the ingredients with a whisk until a thick, syrupy mixtures forms. If it is too thick, slowly add heavy cream little by little. If it is too runny, slowly add more powdered sugar pour over cake and then garnish with some leftover zest

Serve and enjoy!

MAPLE BOURBON CHOCOLATE CHIP BACON COOKIES

9 Nov 201912 Apr 2020Leave a comment

It’s that time of year again, where with the colder weather comes more baking! I am most welcoming of that. We’re starting off baking season with these simple and tasty Maple Bourbon Chocolate Chip Bacon Cookies. I know that’s a mouthful to say, but so are these cookies when you eat them. The perfect anytime snack and a great combination of both salty and sweet. Try them today!

MAPLE BOURBON BACON COOKIES

Prep Time: 30 minutes

Cook Time: 12 minutes

Makes about 24 cookies

Ingredients:

¾ pound thick cut bacon, diced

2 ½ cups all-purpose Flour

1 teaspoon baking soda

1 teaspoon salt

¼ teaspoon baking powder

1 stick of unsalted butter, at room temperature

¼ cup reserved bacon fat, at room temperature

1 cup white sugar

¼ cup of maple bourbon

1 teaspoon vanilla extract

2 large eggs, at room temperatures

8 ounces dark chocolate chopped or chocolate chips

Instructions:

Cook bacon in a large skillet or frying pan until crispy and golden brown. Set aside on a cooling rack or a paper towel lined plate to drain any excess fat. Reserve the bacon fat to use in the cookies
In a medium sized bowl, mix the flour, baking soda, baking powder, and salt. Set aside
In another separate bowl, either that of a stand mixer or one you can use with an electric mixer, whisk together the butter, bacon fat, and sugar until light and fluffy over a medium-high speed
Then add the eggs one at a time, continuing to mix. Add the bourbon and vanilla extract and continue to mix
Decrease the mixer to a low speed and slowly add the flour mixture to the egg mixture until they are well incorporated. Remove the bowl and add the bacon and chocolate chips and fold into the mixture using either a wooden spatula or rubber spatula

Preheat the oven to 350 degrees
Line a baking sheet with parchment paper. Using a tablespoon or small ice cream/cookie scoop, scoop up the batter and drop it onto the parchment paper

Bake until cookies are lightly browned, about 10-12 minutes
Let cool and enjoy!

BANANAS FOSTER GALETTE WITH WALNUT FRANGIPANE

18 Apr 201912 Apr 20203 Comments

Do you have some ripe bananas that you don’t know what to make? Thinking of baking a plain old banana bread? Thinking of making bananas foster? Well I have a recipe for you to take those ripe bananas to the next level. This Bananas Foster galette with a walnut frangipane is the best of both recipes that’s also part pie. The bananas are caramelized with sugar and flambéd with a touch or rum to bring out an intense flavor. Try this recipe out today and your taste buds will be thanking you!

Prep Time: 30 Minutes

Wait time: 20 Minutes

Bake Time: 1 hour

Ingredients:

For the galette

1 ½ cups all-purpose flour

1 ½ teaspoons sugar

½ cup of sugar

¼ teaspoon salt

1 stick of unsalted butter, cold and cut into small pieces

2 large bananas, sliced in half lengthwise then cut across

Cinnamon

Sugar

1 shot of spiced rum

Cold water

For the frangipane

1 cup of shelled walnuts

1 large egg at room temperature

¼ cup sugar

1 tablespoon almond flour

1 stick of unsalted butter, softened

2 capfuls of vanilla

Instructions

To prepare the bananas

Mix the cinnamon and sugar on a plate. Roll the banana slices around to evenly coat them
In a medium frying pan, sauté the banana slices on a high heat until the sugar begins to caramelize. Repeats on the other side.
(If you want to flambé, and be careful in doing so) Add the shot of rum and tilt on the side until a flame ignites the pan. Shake the pan to give the bananas a coating and blow out the flame. Be careful if you are going to do this.
Remove the bananas and set aside to cool down. They would have softened

To make the frangipane

Before working on the frangipane, begin work on the galette pastry. See below
Add all the ingredients together into the food processor and process until it forms a fluffy paste

To make the galette

Preheat the oven to 375 degrees
In a food processor, add the flour, sugar, salt, and butter, and pulse for 5 seconds to blend it
Slowly add the water, little by little, and pulse until the pastry starts to come together. When you touch it, you should be able to press and mold it
Transfer it to your work surface and roll it into a ball and flatten it into a disc. Plastic wrap it and refrigerate it until it is chilled. While the dough is chilling, prepare the frangipane
Once chilled, sprinkle some flour on your work surface and roll out the dough to a 14 inch oval
Spread and smooth out the frangipane across the surface of the dough, leaving a little more than an inch for the crust
Top with the banana in a design you see fit

Fold the crust part of the dough up and over sort of forming a tucked wall. Using a brush, spread some egg wash across the outside and sprinkle some raw sugar across the edges. Add in the middle rack of the oven and bake for about an hour or until the pastry has browned and crisp

Let cool before serving. Eat as is or top with some ice cream or whipped cream

Enjoy!

BROWN BUTTER BLONDIES WITH JAM

26 Jan 201914 Apr 2020Leave a comment

The blondie is the cousin of everyone’s favorite, the brownie. It substitutes the cocoa powder for vanilla and brown sugar. This dessert is quick and easy to make, and very versatile for anyone who is on the go. My recipe uses brown butter in the mixture which adds a nutty flavor with hints of caramel. Together with the addition of sour cherry preserves and spiced rum, it takes the taste of the blondie to new levels. Try yours today and wash down with a nice, cold glass of milk!

Prep Time: 15 minutes

Cook Time: 25 minutes

Yields 20 blondies

Ingredients:

1 stick of unsalted butter

1 cup brown sugar

¾ cups regular sugar

2 cups flour

2 eggs, at room temperature

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon of vanilla

4 tablespoons of jam or preserves of your preference (I used sour cherry preserves)

½ cup of mini chocolate chips

1 shot of spiced rum

Instructions:

Preheat oven to 350 degrees.
Grease a 9×13 pan and cover with parchment paper, going up the sides. Grease the parchment paper. Set aside
Melt the butter in a small saucepan. Cook after it has melted until the color begins to darken and the butter becomes more fragrant. This will add, a nutty, almost caramel flavor to the blondies. Once the butter has browned, transfer to a bowl and let cool until it just begins to solidify. You can place the butter in the refrigerator to cool
In a small bowl, whisk together the flour, baking powder, and salt
Take the butter out from the fridge, add both sugars, and whisk until smooth. Then add the eggs and vanilla and whisk
Add the dry ingredients and stir until they’re incorporated. The consistency will be thick

Pour the batter into the pan. Sprinkle the chocolate chips across the batter. Add the jam across the batter and either swirl, or just drop in. Place it in the middle rack in the oven

Bake until it begins to golden and a toothpick comes out clean when inserted. About 20-25 minutes
Let cool and serve
Enjoy!