Lemon ginger pie

Lemon ginger pie


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Lemon ginger icebox pie
This lemon ginger chilled dessert is inspired by the "Chicago Tribune." Its quick and easy to make but requires time to chill in the refrigerator. Lemon and ginger pie on happensatthebean.com #happensatthebean
Course Dessert
Prep Time 20 minutes
Passive Time 4 hours overnight
Servings
people
Ingredients
Course Dessert
Prep Time 20 minutes
Passive Time 4 hours overnight
Servings
people
Ingredients
Instructions
  1. For the crust, heat oven to 350 degrees. Combine 1 1/4 cups gingersnap crumbs with the powdered sugar. Add the melted butter, and stir to combine. Press the crumbs into a deep dish pie dish or a 9-inch springform pan, working the crumbs up the sides of the dish and pressing down firmly with your hands or the bottom of a measuring cup. (Or divide among six individual springform pans, a scant 1/4 cup in each.) Bake the crust, 10 minutes; remove from oven and set aside to cool for at least 30 minutes.
  2. For the filling, combine the condensed milk, lemon juice, egg yolks and lemon zest in a medium bowl, stirring until well blended. Pour the filling into the pre-baked crust (or in the individual pans), and bake at 350 degrees for 15 minutes. Remove the pie from the oven, let cool at room temperature about 30 minutes, then press plastic wrap tightly on the top of the filling. Refrigerate at least 4 hours or overnight.
  3. To serve, Add the powdered sugar. Remove the plastic wrap from the top of the pie. Top the refrigerated pie with whipped cream if desired.

Double Chocolate Chip Cookies

Levain Bakery, is run by two women, Connie McDonald and Pam Weekes they produce some of the best brioche, bread and cookies New York has ever seen. I have read countess post, stories and articles claiming to have broken the Levain code. Maybe I have not tried to correct ones, but none measure up. These are not a copy; these are the closest version that remind me of Levain. 

I am extremely thankful I have tried to imitate this cookie. For the simple reason it has made me a better baker. One example, I always let my cookie dough rest overnight in the fridge in plastic wrap. Taste test after taste test the rested dough is better. My freezer always contains at least two different types of frozen cookie dough. This makes for easy fresh out of the oven cookies with basically zero prep and no cleanup.

 ***Note; The iconic logos and brands put home bakers at a disadvantage. A simple way to improve ones chocolate game(chocolate cake, brownies, chocolate pudding)avoid the mass-market brands. Seek out high quality chocolate/cocoa, its a little more expensive, but it will dramatically improve your desserts.

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Double Chocolate Chip Cookies
These cookies are rich and decadent. If you’re a lover of chocolate, this is for you.
Course Dessert
Cook Time 10-12 Minutes
Passive Time Overnight
Servings
People
Ingredients
Course Dessert
Cook Time 10-12 Minutes
Passive Time Overnight
Servings
People
Ingredients
Instructions
  1. Using a cheese grater, grate the frozen butter into your mixing bowl. Add the two sugars and cream over medium speed. Once creamed, using a spatula push sugar mixture down into bowl. Add one egg at a time and mix until combined.
  2. Add cocoa, flours, cornstarch, baking soda and salt mix until combined. This dough is heavy and dense. Mix in chips or chunks and rest 24 hours/ at least overnight in fridge.
  3. This recipe makes 12 large cookies. Cut the dough in half and divide that half six times. Shape dough into large rounds place on large cookie sheet leaving 4 inches space on top of parchment paper. If making 12 cookies, bake in two batches.
  4. Bake for 10-14 minutes, until lightly browned. Remove and rest 20 minutes until cool.
Recipe Notes

The first time you make these cookies, bake one cookie(1/12 of dough)at 400F for 10-14 minutes and let it rest. Depending on how your oven is calibrated will determine on the temperature. For example, after your first attempt of the cookie is under cooked, more the oven temperature up 15 degrees. This is not a cookie you want to cook for 20 plus minutes.  

Chocolate Chip Cookies

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Chocolate Chip Cookies
During my quest to make a memorable chocolate chip cookie one thing became clear. A simple way to improve cookie recipes, resting the dough for at least 24 hours prior to baking. Resting the dough results in a firm dough ultimately a chewier cookie. The iconic logos and brands put home bakers at a disadvantage. A simple way to improve ones chocolate game(chocolate cake, brownies, chocolate pudding)avoid the mass-market brands. Seek out high quality chocolate/cocoa, its a little more expensive, but it will dramatically improve your desserts.
Course Dessert, Snack
Prep Time 10 Minutes
Cook Time 14-18 Minutes
Passive Time 24+ Hours(overnight) in fridge
Servings
Cookies
Ingredients
Course Dessert, Snack
Prep Time 10 Minutes
Cook Time 14-18 Minutes
Passive Time 24+ Hours(overnight) in fridge
Servings
Cookies
Ingredients
Instructions
  1. In a medium bowl sift flour, baking soda and salt.
  2. If using a stand mixer attach the paddle(or by hand)beat granulated sugar, brown sugar and butter, until combined. It should be lumpy.
  3. Beat in eggs and yoke one at a time until combined.
  4. Combine flour mixture followed by chocolate chips until just combined.
  5. Spread out a 18 X 18 inch piece of plastic wrap. Place dough on plastic and wrap into one large log. Wrap and refrigerate for 24 hours.
  6. When ready to bake, prehover to 400F. divide dough into quarters, each quarter makes 5-6 cookies. Roll into balls place 2-3 inches apart on top of parchment paper on a baking sheet.
  7. Cook for 12-15 minutes, until brown on the edges. Let cool for 15 minutes, enjoy.
  8. Divide log if desired, will keep for 3-5 days in fridge and 3 months in freezer.

Overnight Waffles

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Overnight Waffles
This recipe is based on the waffle recipe in The Fannie Farmer Cookbook. I believe it was published in 1896. My mom only ever relied on a few cookbooks and Fannie Farmer was one of those few. These waffles are thin and crisp on the outside and light and fluffy inside. A dash of cinnamon gives the dish a little depth of flavor.
Course Breakfast, Dessert
Prep Time 15 + 8 hours minutes
Passive Time 8 hours or more
Servings
people
Ingredients
Course Breakfast, Dessert
Prep Time 15 + 8 hours minutes
Passive Time 8 hours or more
Servings
people
Ingredients
Instructions
  1. The night before combine, flour, sugar, yeast and salt in a large bowl. Combine milk, cooled butter and and vanilla, mix until combined cover with plastic wrap.
  2. The next day, brush waffle iron with a little neutral oil and heat. Add the egg yolks and baking soda to the batter. Beat the whites until soft peaks form and folk into batter until smooth.
  3. Spread a few spoonfuls of batter and bake until done to you likeness. Serve immediately or keep in a 225F degree oven for a short period.
Recipe Notes

These freeze well. To warm up, put in a 300F degree over fo 10-15 minutes. 

“Man-Catcher” Brownies

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"Man-Catcher" Brownies
The sugar, butter & egg ratios in these brownies reminded me of a pound cake my Great Aunts often made, so I thought why not give this recipe a shot. Shiny, crinkly crust with a chocolatey denseness might be a good place to start. ***Note: A simple way to improve chocolate baked treats (chocolate cake, brownies, chocolate pudding, etc) is to avoid the mass-market chocolate brands. Seek out high quality chocolate/cocoa. It's a little more expensive, but it will dramatically improve your desserts.
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 1 hour
Servings
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 1 hour
Servings
Ingredients
Instructions
  1. Preheat oven to 350. Melt butter in saucepan, remove from heat and add cocoa power, stirring to combine cool slighty.
  2. Whisk eggs, sugar, vanilla and add to chocolate mix. Gradually add flour and salt. Spread batter into 13x 9 pan (lined w/ parchment paper or aluminum foil) and buttered.
  3. Bake 40-45 minutes until crust forms on top and a toothpick comes out mostly clean. Transfer the pan to a wire rack to cool; cool completely before cutting.
  4. Transfer the pan to a wire rack to cool; cool completely before cutting.
Recipe Notes

3/4 cup of nuts may be added when mixing, if desired.  

Cheesecake

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Cheesecake
In the late 70's my Dad worked in Harlem. Lee Wood was a funeral director at Benta Funeral Home on St. Nicholas Ave.. Working for the largest black funeral home in New York, Lee Wood and his co-workers logged many miles behind the wheel. Regardless of the state or borough, they always knew where to find good food and a drink or three. He would often bring home different things for us to eat. After a stop in the Bronx, my Dad walked thru the front door with an unassuming plastic bag. Inside, was an S & S cheesecake. It was tall, bronzed like copper, cool, thick, tangy and sweet. The textures and taste were incredible, my first euphoric experience.
Course Dessert
Prep Time 1 Hour
Cook Time 2 Hours
Servings
People
Ingredients
Crust
Filing
Course Dessert
Prep Time 1 Hour
Cook Time 2 Hours
Servings
People
Ingredients
Crust
Filing
Instructions
Crust
  1. I stopped cooking the crust prior to adding the filling, I have not found any difference. Adjust the oven rack to the middle and preheat over to 450 F. I use a 9 inch round springform pan. Cut a piece of parchment paper to cover the bottom of the pan, lightly butter the paper and pan. Add the crumbled crackers, salt and sugar into the pan. Pour the melted butter on top, combine and press firmly down with your fingers.
Filing
  1. Combine cream cheese, Orange zest, vanilla extract and salt into a stand mixer with the paddle attachment. Start on low until its combined about a minute or two. Scrape down the bowl. increase speed to medium for a another minute or two until smooth. Add the sugar, mix until incorporated another minute or two. Add all six eggs, beat until combined. Add sour cream and heavy cream and mix on low until combined.
  2. Place prepared pan on a sheet pan, pour filling into pan and bake for 20 minute(until top bronzed). The cake will expand over the rim only to settle later. Turn off the oven for 15 minutes. Set temperature at 250 F and cook for another 90 minutes, until it registers 145-150 with a instant read thermometer.
  3. Transfer to a wire rack, cool for 15 minutes, run a thin knife around the inside edge of the cake to loosed. Let cake cool completely two hours, cover and refrigerate at least 12 hours until cold. To unfold, run another thin blade around the cake. Pop the latch on the side, and carefully slide the cake onto a serving platter.
Recipe Notes

Run your knife under hot water prior to running around the inside edge.