Sweet Treats Saturday: Alfajores

To be completely honest, I'd never heard of Alfajores until I saw this recipe come up on Brown Eyed Baker.  But after chatting with some friends who had and really imagining the concept... shortbread cookies with dulce de leche filling sandwiched in-between... well, why wouldn't I want to try them?

These cookies are so easy to make.  They only use four common ingredients and the dulce de leche filling.  You can buy the filling already made in a can - commonly found in the baking section of your grocery store.  Or if you're like me and don't have any on hand (and are too lazy to run out to the store to get it) you can make it yourself.  In actuality, it's easy to make, just very time consuming.  It really is worth it to get the ready made product but my closest grocery store doesn't stock it and I didn't feel like driving the extra 15 minutes to go to a different store.  I know, lame excuse, but it was good practice.

This recipe is very easy to make and has a great flavor.  The shortbread cookies aren't too sweet, so paired with the dulce de leche filling it's a wonderful combination.

Also, as I've mentioned, I don't have a large food processor so I use a handy pastry blender for recipes like this.  It seems to work fine, just make sure you blend everything to the consistency as stated in the directions (e.g. coarse meal).  Also, I don't have a round cookie cutter. I know, weird. I keep meaning to pick one up but I forget every time. So I just used other household goods like glassware with a small mouth opening (champagne glass or juice glass).

Alfajores
Recipe from Brown Eyed Baker, modified for no food processor
Makes approximately 18 sandwich cookies depending on size
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Ingredients:
4 cups all-purpose flour, plus extra for dusting
1/4 cup plus 2 tbsp powdered sugar, plus extra for dusting
1 1/2 cups unsalted butter (basically 3 sticks), chilled and cut into pieces
1/2 cup water

Directions:
1. Sift together flour and powdered sugar.  I did the next part by hand with a pastry blender but the original recipe recommends a food processor (again, I don't have one big enough for these quantities, but I tried to make do with what I had).  Blend together the flour and sugar mixture with the butter until the mixture resembles coarse meal.  Pour in the water in a slow stream and mix until the dough comes together, about 20 seconds. Split dough in half and mold each into a flat disk. Wrap in saran wrap and refrigerate for at least an hour.

2. Preheat oven to 350 degrees F.  Line baking sheets with parchment paper or a silicone baking mat.

3. On a well-floured surface, roll out one disk of dough to under a 1/4 inch of thickness.  Using a 2-inch round cookie cutter (or in my case, the mouth of a champagne flute), cut out rounds from the dough and transfer to prepared baking sheet.  Repeat with other disk of dough.  Gather up scraps from the batches and roll out one more time to cut out remaining dough.



4.  Bake until lightly golden, about 15 minutes, rotating the sheets halfway through baking.  Transfer cookies to a wire rack to cool completely.



5.  Spread 1 to 2 teaspoons of dulce de leche on the bottom of half of the cookies.  Top with the remaining cookies.  Dust with powdered sugar to finish.  It's best to eat the finished cookies on the same day that they're assembled.



Note: If you do not have dulce de leche you can make it yourself by taking a can of sweetened, condensed milk and placing it in a heat proof bowl.  Make a double boiler by placing into a pan with simmering water.  Cover the top bowl and cook, stirring ever 15 minutes or so for about an hour and a half - until the milk is thick and amber in color.  Remove from heat and beat with a wooden spoon to smooth it out. Transfer to a clean bowl and refrigerate until cool.

This post will be participating in the following Linky parties:

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Sweet Treats Saturday: Salted Caramel Ice Cream

You know those tubs of ice cream you keep around for those days that never end, or chick-flick nights?  This delicious ice cream would be perfect cradled in your lap while you dab your eyes with a tissue, while re-watching The Notebook.  This ice cream is so yummy and decadent.  I can't compare it to the recent almond praline ice cream as they just don't relate, but if you're a sucker for sea salt and caramel - make this.

Now, if you're afraid of working with sugar, you could omit the candied caramel praline.  I kept it in but could see this recipe still being perfect without it.  My hubby has a fear of anything caramel-like in texture because of his sensitive teeth so that would be a perfect instance to remove it.  In my case... well darn, I guess I can't share. :)

I have to throw in another plug for Brown Eyed Baker.  Sometimes I have to force myself not to make every recipe from her site, just to add variety to the blog, but really, her recipes are incredible.  If you're not already signed up to her feed, I highly recommend it.

Salted Caramel Ice Cream
Recipe from Brown Eyed Baker 
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Ingredients for the caramel (mix-in):
½ cup granulated sugar
¾ teaspoon sea salt, such as fleur de del


Ingredients for the ice cream custard:
2 cups whole milk, divided
1½ cups granulated sugar
4 tablespoons salted butter
½ teaspoon sea salt
1 cup heavy cream
5 egg yolks
¾ teaspoon vanilla extract

Directions for the caramel praline:
 1. To make the caramel praline, spread the ½ cup of sugar in an even layer in a medium-sized, heavy duty saucepan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil.

2. Heat the sugar over medium heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.) Continue to cook, stirring infrequently, until the caramel starts smoking and begins to smell like it’s just about to burn. It won’t take long.

3. Without hesitation, sprinkle in the ¾ teaspoon salt without stirring, then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.

Directions for the ice cream:
1. To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they’re floating. Nest a smaller metal bowl (at least 2 quarts) over the ice, pour 1 cup of the milk into the inner bowl, and rest a mesh strainer on top of it.

2. Spread 1½ cups sugar in the saucepan in an even layer. Cook over medium heat until caramelized, using the same method described in Step #2.

3. Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go. The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in the remaining 1 cup of the milk.

4. Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, whisking constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170 F.

5. Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.

6. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

7. While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti (about ½-inch).

8. Once your caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm.

Note: As the ice cream sits, the little bits of caramel may liquefy and get runny and gooey, which is what they’re intended to do.

This post will be participating in the following Linky parties:

Think Pink Sundays * Sundae Scoop * Sunday Showcase Party *Watcha Got Weekend * Family Ever After * Nifty Thrifty Sunday * Making the World Cuter * Home Savvy * Just Something I Whipped Up * Mix It Up Monday * Made by You Mondays *Tuesday Time Out * Sew Cute Tuesday * Talent Tuesday * We Did It Wednesday * Whatcha Baking Wednesday * Anything Goes * Hoo’s Got Talent * Look What I Made * The Trendy Treehouse * It’s a Hodgepodge * Petals to Picots * Spread the Love * Tatertots & Jello 

Sweet Treats Saturday: White Chocolate Caramel Cheesecake

This decadent treat is well worth the effort!  It's a white chocolate cheesecake with the traditional graham cracker crust, then covered in gooey caramel.  You don't have to go overboard with the caramel (like I did), but I figured, what they hey!  The caramel glaze does make about twice the amount that you actually need, but it would be great to put aside for another recipe, like blondies, to add a caramel layer.

You can make you cheesecake ahead of time (in fact, you need to at least make it the night before) so that it's set and cold when time to put on the caramel glaze.  I made mine a couple of nights before, just to pace out the kitchen time.

The cheesecake is delicious. I'm not a huge fan of white chocolate but the combination with caramel enticed me to try it.  The white chocolate flavor was, in fact, very mild, and the overall cheesecake went perfectly with the sauce.  Now I just need a special occasion as an excuse to make this again!

White Chocolate Cheesecake with Caramel Glaze

Recipe from Not So Humble Pie
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Crust
10 ounces graham crackers, crushed into crumbs
7 tablespoons unsalted butter

Cheesecake Filling
3 8-ounce packages of cream cheese, room temperature
1 1/4 cups granulated sugar
1/2 cup heavy cream
8 ounces good quality white chocolate, chopped
5 large eggs
1 teaspoon vanilla extract
pinch saltboiling water for a water bath

Caramel Sauce
1 1/2 cups granulated sugar
1 3/4 teaspoons lemon juice
1 pint heavy cream
4 tablespoons unsalted butter

To Make the Crust:
Pre-heat the oven to 375°F. Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2 inches up the side of a 10 inch spring form pan.

Bake for 10 minutes and then allow to cool completely on a wire rack.

To Make the Cheesecake:
Reduce the heat to 325°F and prepare the cheesecake batter.

Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, jiggle the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely.

In your mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed.

On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you've added all the eggs, mix in the vanilla and salt and pour into your prepared pan.

Set the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof. 

Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil). Allow to make at 325°F for one hour then reduce heat and bake at 300°F for an additional 60-90 minutes until the center is just set.

Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving.

To Make the Caramel Sauce:In a medium sauce pan over medium high heat (I'm using non-stick for this), combine the sugar and lemon juice. Stir with a wooden spoon until the sugar is mostly melted then set aside the spoon and swirl the pan over the heat to keep the color even throughout.

Caramel sauce cooking

Continue to cook and swirl until it sugar turns a medium amber color. Watch it carefully, the sugar will quickly darken and should it become dark brown or black it will taste bitter and unpleasant.

When the sauce turns the right color slowly whisk in the cream. If the caramel hardens with the addition of the cream, do not worry. Just continue to add the cream and bring the mixture back to a a boil over medium heat. Continue to stir until the sugar has remelted. Allow to boil for 5 minutes then remove from heat and stir in the butter.
Pour into a heat safe container and chill until ready to use. 

Ready to top the cheesecake

To glaze, gently warm the 1 cup of the caramel sauce on the stove or in the microwave until slightly runny and then pour onto the cheesecake. Smooth the caramel over the cake and you're ready to serve. 

  

This post will be participating in the following Linky parties:

Tatertots & Jello * Think Pink Sundays * Sundae Scoop * Sunday Showcase Party *Watcha Got Weekend * Family Ever After * Nifty Thrifty Sunday * Making the World Cuter * Home Savvy * Just Something I Whipped Up * Mix It Up Monday * Made by You Mondays *Tuesday Time Out * Sew Cute Tuesday * Talent Tuesday * We Did It Wednesday * Whatcha Baking Wednesday * Hoo’s Got Talent * Look What I Made * The Trendy Treehouse * Thrilling Thursday * It’s a Hodgepodge * Petals to Picots

Sweet Treats Saturday: Dulce de Leche Brownies

It all started with a chocolate craving.

Mmmm melted chocolate...

While surfing through recipe sites, I suddenly found myself wanting to make something fudgy and gooey.  That's when I stumbled upon the Dulce de Leche Brownies recipe from David Leibovitz.  It just looked too good to pass up.

After adding the dry ingredients to the chocolate.

This recipe was so easy to put together and it really was a one-pot recipe.  Aside from the jar of dulce de leche, everything could be found in my pantry.

Ready to go into the oven. Dulce de leche swirled in.

I followed the recipe exactly, opting for bittersweet chocoate (instead of semi-sweet) and I didn't include the nuts.

Out of the oven and anxiously waiting for it to cool.

This recipe was a hit at work and my hubby kept asking for more.  This one's another keeper for the recipe box.

Mmmmmm...

Sweet Treats Saturday: Caramel Apple Bread

This recipe is kind of cheating. I’ll admit, it’s not completely from scratch, but it’s one of my favorite quick recipes that I make during autumn.  It’s a great twist on a traditional harvest bread recipe and it’s so easy to do.

I started doing this variation years ago when I worked retail at Williams-Sonoma.  They have an apple bread recipe that they used to release seasonally (I think it’s still on a seasonal basis, though it might be an everyday item at this point).  Luckily, you can purchase apple bread mix at many grocery stores, so you don’t have to drop big bucks for this simple treat.  I picked up my mix from Trader Joe’s.

Here’s how it works:

• Prep the batter according to the directions on the mix packet.  Unwrap individual caramels. You will probably only need 8-10 piece depending on how large your loaf pan is.

• Butter or spray your baking pan.  Don’t skip this step as any caramel that touches the pan will stick, so if it is well sprayed, then you should have no worries when it comes time to release the loaf.
• Pour the batter into the pan.  Place caramel pieces throughout the bread.  Do not push them down too far as they will sink/melt during the baking process.  You can coat them in flour, but I find that just gently pressing them into the batter eliminates this step.  Don’t place them too close together as you’ll end up with a big melted mess in the middle of your loaf.

• Bake the bread as directed on the packet.  When checking for doneness, make sure you’re not inserting a toothpick into a caramel piece as you won’t get a proper idea of doneness.

I find this is best serves warm when the caramel is still gooey, but it is wonderful as leftovers as well.  I store it in an airtight container for up to 3-5 days… if it lasts that long.