Desserts Archives - Splash of Sherri

Key lime pie for Pi day

Posted on March 15, 2020 by Sherri

Today I made key lime pie for Pi Day! I felt like I needed a little Florida sunshine to brighten the very snowy day here in Ohio so I baked one of my favorites. It’s also one of the easiest with only 8 ingredients total and takes less than 1 hour start to finish plus time to chill in the fridge. The pie is tangy but sweet, simple but has complex flavor, and it’s smooth and creamy on the inside, but has a crunchy and nutty crust. This pie has it all!

If you read my bio, you know I lived in Florida when I was a kid, so there was plenty of key lime pie! The first time I had it was on a trip to The Florida Keys http://www.thefloridakeys.com/ In the Keys (aka the Florida Keys, aka Key West) they take their key lime pie very seriously – almost as seriously as their rum runners! Every restaurant has their own version. Some have frozen key lime pie or key lime pie pops dipped in chocolate, key lime pie mousse, and of course traditional key lime pie which is piled high with meringue or topped with whipped cream. The debate of the topping is a whole different topic almost as much as the debate over where the pie originated https://www.southernliving.com/news/key-lime-pie-history

I have been making key lime pie ever since that trip. Even though key limes are pretty easy to find in most groceries in Florida, not everyone lives in Florida. I have always relied on the famous Nellie and Joe’s key lime juice, it’s terrific and easy to find in most groceries. If you can’t find it, you can use limes, but it won’t taste exactly the same. For many years, I made the recipe that’s on the back of the bottle, and it’s a really good recipe.

My new recipe is adapted from Nellie and Joe’s and not as traditional because of the nuts in the crust and vanilla in the filling. I wanted to lighten it up so I tried using low fat condensed milk. It worked great and you couldn’t tell a difference so why not cut the calories where you can? I also added a splash of vanilla paste which compliments the lime and mellows it a bit which I like a lot. Then I added roasted pecans to the crust and it was just what it needed. Finally I topped it with homemade creamy and delicious almond scented whipped cream. The result – perfection.

I have a real soft spot in my heart for this pie because while my husband and I were dating, instead of cake for his birthday I baked him this pie and that night he asked me to marry him! So all you single ladies out there, get baking, this pie (aka engagement pie, aka will you marry me pie) could just do the trick! Happy Pi Day everyone and as always… Enjoy!

filling
½ cup plus 2 tablespoons Nellie and Joe’s Key lime juice* (or juice from fresh key limes)
1 can low-fat sweetened condensed milk
4 egg yolks
1 teaspoon vanilla paste (or you can use extract)

crust
I package Graham crackers (approx. 8 or 9 full sheets)
1 cup roasted unsalted pecans
1/3 cup unsalted butter melted
2 tablespoons sugar

whipped cream
1 cup whipping cream
3 tablespoons confectioners’ sugar
1/2 teaspoon almond extract.

Position the oven rack into the center of the oven and preheat the oven to 350 degrees. Recipe makes 1 – 9″ pie and serves 8 to 10

Start with the pie crust. In food processor pulse grahams until sandy in texture. If you don’t have a food processor, place cookies in a Ziploc bag and crush with a rolling pin. Add pecans, sugar and butter pulse just till blended. It’s okay to have pieces of pecan – that’s what we want. Press the mixture firmly into a 9″ pie pan and bake 10 minutes on 350 degrees.

While that’s baking put together the filling. Whisk the egg yolks with condensed milk until smooth and incorporated. Add vanilla and key lime juice and whisk until smooth. Pour into the cooled baked crust. Place the pie in the oven and bake 15 minutes on 350. Let the pie cool about 30 minutes on the counter, then refrigerate at least 2 to 3 hours. Top with whipped cream.

To make the whipped cream: in a tall cold bowl add whipping cream, confectioners’ sugar and almond extract. Using a hand held mixer, whip until stiff peaks form. This happens very quickly so be careful not to over whip, you’ll have butter. You could also use a large whisk and do it by hand if you don’t have a mixer. Put the whipped cream on after it cools.

*if you can’t find key lime juice, go ahead and use limes. It won’t taste exactly the same, but will still be good.

hamantashen ice cream sandwich… it’s a match!

Posted on March 5, 2020 by Sherri

******************THROWBACK THURSDAY***************

To when I made a hamantashen ice cream sandwich!

Hamantashen + Ice Cream = The most delicious Hamantashen Ice Cream Sandwich… IT’S A MATCH! Everyone calm down, I’m not a real matchmaker; I’m more of a food matchmaker. I guess I could start with a corny joke like a hamantashen and a scoop of ice cream walk into a bar, yada – yada – yada… ba dum bump! But I can feel my family start to twinge, so I’ll put my comedic career on hold for a little while.

Yes, you heard me right and oh yes I put ice cream in the middle of my hamantashen! I hear you all out there judging me, with your “Oh no you didn’t.” But, oh YES I did. I know hamantashen can be a rich cookie with it’s pie filling, and chocolate but when you stop and think about it for a minute, it really sounds good doesn’t it? We put ice cream on pie. Isn’t hamantashen just a triangular little pie? Plus, didn’t 2016 bring us the babka ice cream sandwich from Russ and Daughters? And, what about the black and white cookie ice cream sandwich I recently saw on Instagram? If you ask me, hamantashen was just waiting for its turn to be asked to the dance. Hamantashen and ice cream, let’s tango!

How did I decide to make an ice cream sandwich using hamantashen? This happy union came about after trying a new hamantashen recipe this year. On Tuesday, the hamantashen softened up a bit because of the cherry pie filling. When I ate one, something just screamed out “HEY, HOW ABOUT A LITTLE ICE CREAM WITH THAT?” See what I did there with the caps? Obviously the trick is to have the right dough and filling for it. If you read yesterday’s post, you know I have tried quite a few different recipes in my time so you can trust me on this. For example, I make a cream cheese dough which tastes similar to rugalach, ice cream would not be a good match for that.

This recipe is adapted from the 2^nd Avenue Deli Cookbook. It’s a hamantashen that definitely stands alone. When it is first baked, it is crisp on the outside and tender on the inside and is absolutely delicious. On the second day, it softened a bit and in my opinion making it even better! The addition of ice cream puts it over the edge and turns it into an elegant dessert that’s so much fun for Purim. Plus, I don’t know about you but I absolutely love anything with almonds in it, and this has a double dose. I hope you will try this with your favorite ice cream and let me know what you think! Happy Purim everyone! Enjoy!
The recipe makes 4 dozen cookies using a 3” round cookie cutter, or 24 ice cream sandwiches

Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup finely ground almond flour* (I used Bob’s Red Mill)
3 extra large eggs
1 cup sugar
1 stick softened unsalted butter (or margarine)
1 teaspoon vanilla extract
1 teaspoon pure almond extract
sanding sugar
egg wash**
Cherry pie filling (or other pie filling of your choice)

Good quality ice cream
Sliced almonds (I used honey toasted almonds from Trader Joes)
Chocolate or caramel sauce (optional)
Whipped cream (optional)

Directions
In a large blow, sift flour, baking powder and salt. Add the almond flour and mix well then set aside.

In another large bowl, cream sugar and butter with mixer until blended. Add eggs, vanilla, and almond extract and mix well. Add the almond and flour mixture to the wet ingredients and mix just until the dough forms a ball and pulls away from the sides. If the dough is sticky, turn it out onto a lightly floured surface and knead the dough until it no longer sticks to your fingers. I did not do this step; I found the dough fine and then wrapped it in plastic wrap and put it in the fridge overnight. The original recipe says you can bake it without refrigerating first.

When you are ready to bake, position the racks to the upper and lower 1/3 of the oven. Preheat the oven to 375 degrees. Line cookie sheets with parchment paper and set aside.

Roll the dough to a thickness of about 3/16”. My trick is to use paint sticks you get at the hardware store. I cover them with plastic wrap and use them as guides. I like that better than the rings you can put on your rolling pin. Using a 3” round cookie cutter, cut circles of dough and place them on the cookie sheets.

When all of the dough has been cut place about 1 ½ teaspoon of filling in the center of the circle. Brush the perimeter with the egg wash or a little water. Now you can either use the pinch method as I do and pinch 3 corners together, or use the folding method where you flap one side, then the next two till you form a triangle.

Brush the tops of the cookies with the egg wash. I sprinkled mine with some sanding sugar for that extra sparkle and crunch. Bake the hamantashen for 18 to 20 minutes (checking after 15) or until the cookies are golden brown. To ensure even browning, rotate the pans top to bottom and front to back. When done, remove from the oven and let them rest for 2 to 3 minutes on the cookie sheet then remove to a wire rack.

Now to make the match… Place one hamantashen bottom side down, add a scoop of ice cream of your choice, top with another hamantashen top side up so you can see the beautiful topping and eat it carefully. Of course you can place it bottom side up as well – make it your own. It’s so yummy it won’t last long! If you want to plate it, dress up the plate with some chocolate sauce, maybe some whipped cream, and almonds. However you choose to eat it, it’s a match made in heaven!

* I used Bob’s Red Mill Almond Flour which I found in my local grocery. King Arthur makes a great one as well which you can purchase online. You can also make almond flour in a food processor, here is a how to link.

**For the egg wash I use the whole egg and put in a pinch of salt, a pinch of sugar, and a splash of water.

Deconstructed Cherry Almond Crumble – One of my Favorite Birthday Desserts!

Posted on July 7, 2019 by Sherri

My birthday is July 4^th and I’m a true Yankee Doodle Dandy! A real firecracker! That’s me. It should come as no surprise I like my birthday dessert to be a little more unconventional. This deconstructed cherry almond crumble – is one of my favorite birthday desserts and perfect for the summer.

Individual Blintze Soufflé Cupcakes

Posted on June 9, 2019 by Sherri

These individual blintz soufflé cupcakes are absolutely amazing! If I had to pick a couple of words to describe them after I made them it would be MIND BLOWN! Why am I yelling? Just make them and you’ll find out. They are super simple to make, and crazy because they taste so much like regular blintzes without all the fuss. I’m telling you – you won’t believe it. They are so good, I’m posting them this morning with limited photos. Why? Because I can’t find where I filed them on my drive!!!!!!!!!!!! I just can’t wait to post the recipe so you can make them and will update the photos when I have more.

My mother would flip out because they are that good! She was famous for her blintze making extravaganzas (yes, extravaganzas!!!). She would make hundreds of them at a time in a variety of flavors. This of course would span a period of two full days of work. Then she would give trays of them away to family and friends. People couldn’t wait to get them and there were always rumors of her opening a restaurant just to make blintzes! I think it would have been a huge success.

The type she made was a traditional Jewish blintze. If you have never had them before let me paint you a picture. They are kind of like French crepes and can be fairly time consuming to make. You have to make the crepes and also a filling. There are many filling options like sweet cheese (almost like an Italian cheesecake filling), savory mashed potato with onions, and fruit (usually like a pie filling). You roll them like a baby burrito and then pan fry them in a hot frying pan and serve with sour cream. They are absolutely delicious and everyone in my family adores them. Who wouldn’t? Just reread the fillings I mentioned, topped with sour cream – what’s not to love?

This recipe is so much easier and every bit as delicious, and they taste amazingly similar to the real deal. Don’t be fooled, these mini soufflé cupcake style blintzes are not to be confused with the ever popular blintze soufflé which is made with actual blintzes and has a custard poured over the top. This is like the best of all blintze worlds colliding. Plus, you probably already have most of the ingredients on hand. It’s quick to make, and bakes fast, and can be whipped up in well under an hour start to finish. I was even able to alter it so I could make it for Passover* and it came out great!

Don’t be thrown by the shape of mine; I happen to have a tin which is square. I must have had Kohl’s Cash to spend and this pan seemed like the right thing to spend it on at the time. So much so, I bought two! They are meant to make brownies in them but I didn’t like how they came out. So now they are my official individual blintz soufflé cupcake pans!

Of course regular round cupcake tins are perfect for this and just as adorable! The recipe makes 12 individual size servings and can be served hot, warm, room temperature and I’ve been know to grab one straight from the fridge! They are so pretty served on a buffet for brunch or anytime you want to wow your family and friends. Oh, and the best part, you don’t have to make hundreds of them unless you want to! This recipe makes one dozen.

Enjoy!

Ingredients
16 ounces cottage cheese (I like Friendship brand and use the lowfat)
4 large or extra-large eggs (I always bake with extra large)
½ cup pancake or all-purpose baking mix (I like the Annie’s organic)
1/3 cup plus 1 tablespoon sugar
2 tablespoons melted butter
1 teaspoon vanilla ¼ teaspoon salt

Serve with warm sautéed apples, fresh or cooked berries, sour cream, or your favorite jam

Directions
Preheat oven to 350 degrees, prepare a 12 cup muffin tin with nonstick spray and set aside – do NOT use paper cupcake liners.

In a large bowl, add all of the ingredients. You can use a hand mixer, food processor, or an immersion stick blender.

Blend until mixed well and pour into muffin compartments 2/3 full. Bake 20 to 25 minutes just until they are set in the middle.

*Over Passover, you can substitute 1/3 cup cake meal for the pancake mix and use kosher for Passover vanilla extract, or add 1 tablespoon of vanilla sugar. The cake meal tends to make it a little heavier so I add 2 or 3 tablespoons of sour cream to the batter.

Continue reading “Individual Blintze Soufflé Cupcakes”

A Crazy Hamantashen Milkshake

Posted on March 7, 2018 by Sherri

I hear you loud and clear… “Hey Sherri, Purim is over and I’m out buying matzo, what’s with you and the hamantashen already?” My answer… I still have about 10 pounds of hamantashen crumbs to reinvent! So why not make a crazy hamantashen milkshake? Last year was the hamantashen ice cream sandwich so this isn’t so crazy – right?

Now to answer the burning question, why all the crumbs, I first need to give you a little backstory. I’m a member of a Jewish culinary group called the P2G Culinary Connection. Over the past several weeks, we had been putting together Shaloch Manos baskets (gifts of food given during Purim) for holocaust survivors in our area. Of course hamantashen are the star of any basket, but with everyone’s busy schedules we didn’t have time to all get together and bake so it was my job to find a way to buy them.

I reached out to Lilly’s Baking Company in Brooklyn, NY. I have ordered from them in the past and know their baked goods are absolutely delicious. Living in Columbus, we often need a black and white or rainbow cookie fix and if you’re not a baker, Lilly’s is the perfect place to order from. They have been my go to since we moved here because everything they make is reminiscent of our favorite bakeries in New York. Needing a very large quantity, I was hoping they would be able to give us a big discount. I emailed them our intentions, and the amount we needed (around 460). What happened next was unexpected. One of the CEO’s wanted to support our mission by donating the product and the cost of shipping! I almost started to cry; the generosity was overwhelming.

Sadly, the shipping company didn’t do such a great job getting them to us. All 3 cases were severely damaged and while we were able to salvage about 80 of them, the balance was all broken. What Lilly’s did next was even more generous, they shipped out more the very next day overnight air. The new ones arrived perfectly intact; we placed them gingerly on top of each basket.

Now the question was what to do with all of the crumbs? I couldn’t just throw them away. Any good Jewish mother would never let something like that go to waste! Ideas were spinning through my head: strawberry shortcakes, magic bars, dirt cups, yogurt parfaits, a trifle, mini cheesecakes, the world was my oyster (or in this case – my hamantashen)! If you follow me on Instagram, you know I made amazing yogurt parfaits and cookie pops. Then it hit me – a hamantashen milkshake.

To quote my son, “Mom, only you would think of making a hamantashen cookie milkshake – it’s amazing and I can’t believe it tastes like hamantashen ice cream!” This was the grand finale of my week and was so amazingly good; I suggest you drink it until you can’t tell the difference between Mordechai and Haman! That’s what we did. With these words I say drink and Enjoy! This recipe makes 2 servings.

First make the chocolate ganache:
½ bag of semisweet chocolate chips (6 ounces)
3/8 cup of cream or half and half
pinch of kosher salt
dash of vanilla extract

Add the chocolate chips to a narrow bowl and set aside. In a small saucepan, heat the cream until it just comes to a simmer. Pour over the chocolate and let it sit for about 3 minutes then whisk it together until smooth and shiny. Instead of making ganache (which I highly recommend) you can use a good quality hot fudge.

While the cream is heating, get all of your add-ins together. For me it was mini M&M’s, sprinkles, chocolate candies, KitKat bars, whipped cream of course, and one of my mini birthday cake hamantashen. Plus the crowning glory, a perfect Lilly’s hamantashen. You could also add pretzels, licorice, or other favorites you might have.

To assemble the glasses: take two tablespoons of the ganache and spread it inside the glass. Then, dip the rim into the ganache about 1” deep. Holding the glass over a cookie sheet or bowl to catch the overage, sprinkle with whatever adornments you want until it looks just right. If you want to stick things to the glass such as larger candies, you have to paint the candy with the ganache and hold it in place for a bit until it firms up.

Now for the shake: (this recipe makes 2 servings)
2 cups good quality vanilla ice cream plus an additional 2 scoops to float on top (one for each glass)
¾ cup of milk (any kind will work, I used 2%)
1 ½ cups hamantashen crumbs (including the filling pieces)

Blend together until well combined and pour into the glasses. Depending on the ice cream you use, and how thick you like your shakes, you may need more or less milk. Top each glass with one scoop of ice cream, add whipped cream, sprinkles and whatever treats you want to add. Then finish it off by topping it with a hamantashen. WARNING: These are addicting! Hamantashen lovers, BEWARE!