Mile High S’more Pie

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Mile High S’more Pie

Recipe Author Jessie Sheehan
Course Dessert
Cuisine Pie

Ingredients

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs, from about 10-12 whole crackers 180 g
  • 3 tbsp light brown sugar
  • 1/4 tsp table salt
  • 6 tbsp unsalted butter, melted 90 g

Chocolate Filling

  • 1 cup granulated sugar 200 g
  • 1/2 cup cocoa powder 40 g
  • 1/3 cup cornstarch
  • 3/4 tsp kosher salt
  • 2 cups whole milk 480 ml
  • 1 cup heavy cream
  • 1 large egg, lightly beaten
  • 1 tbsp pure vanilla extract

Marshmallow Topping

  • 3 egg whites
  • 1 1/4 cups granulated sugar 250 g
  • 1/2 tsp cream of tatar
  • 1/4 tsp table salt
  • 1 tbsp pure vanilla extract
  • Graham Cracker Crumbs for garnish optional

Instructions

For the crust:

  • Place the crumbs, sugar, and salt in a bowl and whisk to combine. Add the melted butter and using a rubber spatula, mix until the crumbs are moistened.
  • Transfer the crumbs to a 9-in [23-cm] pie plate and firmly press them into the bottom and up the sides of the pan. After pressing with your fingers, use a measuring cup or straight-sided glass to tightly secure the crumbs into place.  Place the crust in the freezer for at least an hour, and up to overnight.

For the filling:

  • In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Add the milk and cream and whisk again. Add the egg and place the saucepan over medium-high heat, whisking constantly.
  • Once the mixture begins to thicken and bubbles begin popping on the surface, decrease the heat to medium and whisk vigorously for 45 seconds. Remove the pan from the heat.
  • Strain the pudding through a sieve into a heatproof bowl. Add the vanilla and whisk until incorporated. Place a piece of plastic wrap directly onto the pudding. Let cool in the refrigerator until chilled, about two to four hours, stirring occasionally.
  • Once cool, add the filling to the pie crust and place in the refrigerator.

To make the marshmallow topping:

  • Place the bowl of your stand mixer over a pot of simmering water. Do not allow the bottom of the bowl to touch the water. Add the egg whites, sugar, cream of tartar, salt, and 1/4 cup [60 ml] water, and whisk until warm to the touch. Remove the bowl from the hot water and attach it to your stand mixer, fitted with the whisk attachment. Whisk on medium-high to high speed for 7 minutes. Add the vanilla, and continue whisking for another 2 minutes, until thick and glossy.
  • Remove the pie from the refrigerator and spread the warm marshmallow topping over the top. You want to work quickly, as the frosting begins to set as it cools. This is a “mile high” pie, remember, so there will be lots of marshmallow topping. Toast the marshmallow with a mini kitchen torch, if you have one, or place the pie in the oven under the broiler, briefly, watching it closely, so it doesn’t burn. Serve immediately or place in the refrigerator for up to 2 hours.
  • Serve slices sprinkled with graham cracker crumbs.
  • The pie is best the day it is made, but will keep lightly covered in plastic wrap in the refrigerator for about a day or two.

Banana Pudding For Snoop

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Banana Pudding For Snoop

Recipe Author Jessie Sheehan
Course Dessert
Cuisine Pudding

Ingredients

For the vanilla pudding:

  • 1 cup granulated sugar 200 g
  • 1/4 cup cornstarch 35 g
  • 3/4 tsp table salt
  • 2 cups whole milk 480 ml
  • 1 1/4 cup heavy cream 300 ml
  • 1 large egg lightly beaten
  • 1 tbsp pure vanilla extract
  • 4 medium bananas
  • 1/2 box Nilla wafers or other small vanilla cookies 170 g

For the whipped cream:

  • 2 cups heavy cream 280 ml
  • 1/4 cup confectioners’ sugar
  • 3 tbsp dark rum optional
  • 1 tsp pure vanilla extract

Instructions

For the pudding:

  • In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the milk and cream and whisk again. Add the egg and place the saucepan over medium-high heat, whisking constantly.
  • Once the mixture begins to thicken and bubbles begin popping on the surface, decrease the heat to medium and whisk vigorously for 45 seconds. Remove the pan from the heat.
  • Strain the pudding through a sieve into a heatproof bowl. Add the vanilla and whisk until incorporated. Chop one of the bananas into small pieces and fold it into the warm pudding. Place a piece of plastic wrap directly onto the pudding. Let cool in the refrigerator until chilled, about two to four hours, stirring occasionally.
  • Whisk the chilled pudding to loosen. Slice the remaining 3 bananas into discs.
  • Place half the pudding in the bottom of an 8x8x2-inch square baking dish, top with a layer of vanilla wafers and then a layer of banana coins. Repeat one more and cover in whipped cream (instructions below). Refrigerate for at least four hours.

Make the whipped cream:

  • Refrigerate the bowl of a stand mixer and the whisk attachment (or a medium metal bowl and beaters from a hand mixer) until quite cold, about 15 minutes.
  • Once chilled, remove the bowl and whisk from the refrigerator, add the cream, and whip it on medium speed until just thickened. 
  • Add the confectioners’ sugar, rum and vanilla and on medium-high speed, whip the cream until it holds soft peaks.
  • Puddings will keep lightly covered in plastic wrap in the refrigerator for a day or so, but are best the day they are made.

No-Bake Chocolate Cheesecake

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No-Bake Chocolate Cheesecake

Recipe Author Jessie Sheehan
Course Dessert
Cuisine Cake

Ingredients

For the chocolate crust:

  • 9 oz chocolate wafer cookies, about 45 two-in [5-cm] thin wafer cookies 255 g
  • 3 tbsp granulated sugar
  • 1/2 tsp table salt
  • 1/2 cup unsalted butter, melted 110 g

For the chocolate filling:

  • 1 1/2 cups dark chocolate chips 270 g
  • 24 oz cream cheese, room temperature 680 g
  • 1 1/4 cup confectioners’ sugar 150 g
  • 3/4 tsp table salt
  • 5 tbsp sour cream 75 g
  • 1 tsp pure vanilla extract

Instructions

For the crust:

  • Grease a 9-in [23-cm] spring-form pan with cooking spray or softened butter. Line the bottom and sides with parchment paper. Set aside.
  • Place the wafers, sugar, and salt in the bowl of a food processer and process until finely ground. Add the melted butter and process until the crumbs are uniformly moistened, scraping the bowl down if necessary. Alternatively, place the wafers, sugar, and salt in a zippered plastic bag, and smash with a rolling pin. Transfer to a medium-sized bowl, add the melted butter and using a rubber spatula, combine the wafers with the butter.
  • Transfer the crumbs to the prepared pan and firmly press them into the bottom and 1/2 of the way up the sides of the pan. After pressing with your fingers, use a measuring cup or straight-sided glass to tightly secure the crumbs into place.  Place the crust in the freezer for at least an hour, and up to overnight.

For the filling and assembly:

  • Melt the chocolate in a medium bowl suspended over a pot of simmering water, stirring with a rubber spatula occasionally until melted and smooth. Or, place the bowl in the microwave, and microwave on high in 30-second bursts, stirring after each one, until the chocolate is melted and smooth. Cool to room temperature before using.
  • Place the cream cheese, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-low until smooth, scraping the bowl with a rubber spatula as needed. Whisk the sour cream into the chocolate and add to the cream cheese mixture. Once smooth, add the vanilla, and beat 30 seconds more.
  • Transfer the filling to the prepared crust, smoothing the top with an offset spatula or butter knife. Cover the cake with plastic wrap and refrigerate the cake for at 4 to 5 hours.
  • When ready to serve, remove the sides of the pan. To remove the bottom, slide a long serrated knife between the crust and the metal bottom to loosen. Place the cake on a serving plate, slice into wedges with the same serrated knife, and serve with a dusting of cocoa powder. Run the knife under hot water each time you make a cut, to insure clean slices.
  • The cake will keep tightly wrapped in plastic wrap for up to 3 days, but is best the day it is made.

Chocolate Covered Strawberries

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Chocolate Covered Strawberries

Recipe Author Jessie Sheehan
Course Candy, Dessert
Cuisine Candy

Ingredients

  • 1 lb strawberries, do not remove stems 455 g
  • 1 1/2 cup semi-sweet chocolate chips 270 g
  • 1/2 cup white chocolate chips 90 g

Instructions

  • Line a baking sheet with parchment or wax paper and set aside.
  • Wash the strawberries and allow them to air-dry completely before proceeding.
  • Melt the semi-sweet chocolate in a small bowl suspended over a pot of simmering water, over medium heat, stirring with a rubber spatula occasionally until smooth. Or, place the bowl in the microwave, and microwave on high in 30-second bursts, stirring after each one, until the chocolate is melted and smooth
  • Once melted, remove the bowl from the heat/microwave. Holding a strawberry by its stem, blot it dry with a paper towel. Dip it into the melted chocolate, allowing the excess chocolate to drip back into the bowl, before placing the strawberry carefully on the prepared baking sheet. If the stem comes off while you are dipping, use a fork to remove the strawberry from the chocolate. If the chocolate cools while you are working, place it back on the stovetop, or in the microwave, and reheat.
  • Repeat with the remaining strawberries. Let the chocolate set before moving onto the next step. You can speed this up by placing the sheet tray in the refrigerator or freezer.
  • Place the white chocolate in another small bowl suspended over the same pot of simmering water, and stir with a rubber spatula until melted. Or, follow the directions above for microwaving it.
  • Fill a zippered plastic bag with the melted white chocolate, snip a tiny hole from the corner of the bag, and use it to pipe the white chocolate decoratively over the strawberries.
  • Place the strawberries in the refrigerator to set, at least 30 minutes. The strawberries will keep in the refrigerator for up to 3 days, lightly covered in plastic wrap.

Buttermilk Pound Cake

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Buttermilk Pound Cake

Recipe Author Jessie Sheehan
Course Cake, Dessert
Cuisine Cake
Keyword buttermilk, cake

Ingredients

  • 1 1/2 cups all-purpose flour, more for dusting the pan 210 g
  • 1 tsp baking powder
  • 1/2 tsp table salt
  • 10 tbsp unsalted butter, softened 150 g
  • 1 cup granulated sugar 200 g
  • 2 eggs
  • 1 yolk
  • 1 1/2 tsp pure vanilla extract
  • 2/3 cup buttermilk, room temperature 160 ml
  • Confectioners’ sugar for dusting

Instructions

  • Preheat oven to 350°F [180°C] and grease a 9-by-5-by-3-in [23-by-12-by-7.5-cm] loaf pan with nonstick cooking spray or softened butter.  Line the bottom and the two short ends of the pan with parchment paper, allowing the paper to extend over the top edges of the pan, and grease again. Dust the pan with flour, knocking out any excess. 
  • In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl and using a hand mixer, cream the butter and sugar together, on medium-high speed until light and fluffy, at least five minutes, scraping down the bowl with a rubber spatula as needed.
  • On medium speed, add the eggs and yolk, one at a time, beating after each addition for one minute. Scrape down the bowl with a rubber spatula, add the vanilla, and beat until just incorporated.
  • On low speed, add the dry ingredients to the bowl in three additions, alternating with the buttermilk, and beginning and ending with the dry. Scrape down the bowl with a rubber spatula, as needed. Stop the mixer when a few streaks of flour remain and finish mixing by hand.
  • Transfer the batter to the prepared pan, smoothing the top, and bake for 55 to 60 minutes, rotating the pan at the halfway point, until a toothpick inserted in the center comes out with a moist crumb or two. Remove the loaf from the pan once the pan is cool enough to handle, about 10 to 15 minutes. Let cool completely on a wire rack. Dust with confectioners’ sugar before serving. 
  • Serve slices with a dollop of lightly sweetened whipped cream and a handful of fresh berries.

Perfect Pancakes

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Perfect Pancakes

Recipe Author Jessie Sheehan
Course Breakfast
Cuisine Pancake

Ingredients

  • 2 1/2 cups cake flour 300 g
  • 2 1/2 Tbsp baking powder
  • 3/4 tsp table salt
  • 2 1/2 Tbsp granulated sugar
  • 2 eggs
  • 2 tsp pure vanilla extract
  • 1 3/4 cups whole milk 420 ml
  • 5 tbsps sour cream 75 g
  • 6 tbsps unsalted butter, melted, and cooled slightly 90 g
  • vegetable oil or additional butter for greasing pan

Instructions

  • In a medium bowl whisk together the flour, salt, sugar, and baking powder. Set aside.
  • In a large bowl, whisk the eggs, vanilla, milk, and sour cream together until frothy. Add the melted butter and whisk again. Using a sieve, sift the dry over the wet and gently fold with a rubber spatula. Do not over mix and stop when the batter is still a bit lumpy. The batter will be thin.
  • Place a large frying pan over medium-to-medium high heat and grease with butter or oil. Once melted (or hot), pour 1/4 cup [80 ml] portions of the batter on to the pan and cook until the bubbles in the center of the pancake burst, and when you lift an edge with your spatula, it looks lightly-brown. Carefully flip, and cook on the other side until golden.
  • Serve immediately with butter and maple syrup.

Chocolate Cupcakes and Frosting – Sweetened with Prunes!

My pal Brian Levy was a guest on my  Cherry Bombe baking podcast, She’s My Cherry Pie, the #1 baking podcast in the U.S. (you can listen to our episode here) and we talked all about his recipe for chocolate cupcakes with chocolate frosting – entirely sweetened by California Prunes (and some dates)!! The recipe is from Brian’s book, Good & Sweet and you can watch Brian and I make the cups together, here. The recipe for the cupcakes is below and the frosting recipe can be found here:

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CHOCOLATE CUPCAKES AND FROSTING

Recipe Author Jessie Sheehan
Course Cake, Cupcakes
Cuisine Cupcakes
Keyword cake

Ingredients

  • 3/4 cup all-purpose flour 95 grams
  • 1/2 cup Dutch-process cocoa powder 40 grams
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 6 1/2 tbsps neutral vegetable oil, such as grapeseed 80 grams
  • 2 tbsps unsalted butter, at room temperature 30 grams
  • 2 large eggs
  • Scant 1 1/4 cups Medjool dates, pitted and chopped 175 grams
  • 2/3 cup prunes, chopped 95 grams
  • 1/2 cup how water 125 grams
  • 1 tsp vanilla extract

Instructions

  • Position a rack in the middle of the oven and preheat the oven to 350°F. Line 12 cups of a standard muffin tin with paper liners.
  • In a medium bowl, combine the flour, cocoa, baking powder, baking soda, and salt. Mix them with a whisk and set the bowl aside.
  • In a stand mixer fitted with the paddle, beat the oil and butter on low speed to combine. Add the eggs, gradually increase the speed to medium, and beat for 5 minutes.
  • Meanwhile, in a food processor, combine the dates, prunes, and hot water. Let the fruit soften for a couple of minutes if it’s firm. Add the vanilla and puree until very smooth and room temperature, about 3 minutes.
  • Add the dry ingredients to the oil-egg mixture in the stand mixer bowl and begin mixing on low speed. Increase the speed to medium and mix until just a bit of flour is left unmixed. Add the fruit puree and beat on low speed until it’s fully incorporated, then increase the speed to medium for about 30 seconds to develop the cake’s structure. Divide the batter evenly among the muffin cups and smooth the tops.
  • Bake until a tester inserted in the center comes out clean, about 20 minutes. To ensure even baking, rotate the pan front to back after 10 minutes in the oven. 

To assemble:

  • Allow the cupcakes to cool for 10 minutes in their pan, then place them on a wire cooling rack to cool completely before frosting. Frost with the chocolate ermine frosting using a small offset spatula or a piping bag with a ½-inch tip.Frosted cupcakes will keep in the refrigerator for up to a few days. Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 4 days.

Ube Cheese Pandesal

The lovely Arlyn Osborne was a guest on my Cherry Bombe baking podcast, She’s My Cherry Pie, the #1 baking podcast in the U.S., and we talked all about her recipe for ube cheese pandesal, a traditional Filipino roll, that is featured in her debut cookbook, Sugarcane: Sweet Recipes from my Half Filipino Kitchen. And we even made a video of the two of us assembling the pandesal and enjoying it together! Of course, we used Plugra Butter when making our pandesal, cause it is the best and my absolute fave. Arlyn’s recipe is below.

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Ube Cheese Pandesal

Recipe Author Jessie Sheehan
Course Bread

Ingredients

Dough

  • 4 tbsps unsalted butter 56 g
  • 1 cup whole milk 240 g
  • 1/3 cup plus 2 tbsp granulated sugar, divided 91 g
  • 1/4 oz envelope active dry yeast 7 g
  • 1/3 cup ube halaya, at room temperature 83 g
  • 1 large egg room temperature
  • 1 tsp ube paste
  • 3 3/4 cups all-purpose flour 468 g
  • 1 1/2 tsps kosher salt

Filling

  • 3/4 cup plus 1 tablespoon ube halaya, cold 200 g
  • 20 5 g-pieces Velveeta cheese shaped into 1-inch (2.5 cm) coins (see note)
  • 1/4 cup finely crushed cracker crumbs 25 g

Instructions

For the dough:

  • In a small saucepan, melt the butter over low heat. Whisk in the milk and heat until an instant-read thermometer registers between 110° and 115°F (43° and 46°C).
  • Remove from the heat. Add 2 tablespoons (25 g) of the sugar, sprinkle the yeast over top, and whisk to combine. Let sit undisturbed until foamy, about 5 minutes. Whisk in the ube halaya, the egg, the remaining ⅓ cup (66 g) of sugar, and the ube paste.
  • Fit a stand mixer with the dough hook. In the stand mixer bowl, whisk together the flour and salt. Add the yeast mixture and stir with a fork until a sticky dough comes together.
  • Fasten the bowl into the stand mixer and knead on medium speed, scraping down the sides of the bowl halfway through, until the dough is smooth, stretchy, and no longer sticky, 7 to 10 minutes.
  • Grease a large bowl with cooking spray. Shape the dough into a ball and place it into the bowl. Flip the dough over (this greases both sides). Cover tightly with plastic wrap. Let rise in a warm place until puffed and nearly doubled in volume, about 2 hours.

To assemble:

  • Press the dough down with your fist to expel the air and transfer to an unfloured work surface. Divide the dough into 20 equal portions (about 48g each). Keep the portions loosely covered with plastic wrap while you work.
  • Line a sheet pan with parchment paper. Working with one portion of dough at a time, cup your hand over the dough and roll it around in a circular motion against the work surface until it forms a smooth ball. 
  • Using your hand, flatten the ball into a 2 ½-inch (6.5 cm) round. Add 2 teaspoons (10 g) of ube halaya to the center of the dough and press a cheese coin into it. Bring up the edges of the dough, and pinch to seal. Dip the top of the bun into the graham cracker crumbs and place seam-side down on the lined pan, arranging the buns in five rows of 4, spacing them 1 inch (2.5 cm) apart.
  • Cover loosely with plastic wrap. Let rise in a warm place until puffed and expanded in size about 50 percent, about 1 hour. (The buns will not be touching, but the gaps between them should be almost closed).
  • Meanwhile, preheat the oven to 350°F (180°C).
  • Bake until puffed, the buns are touching, and an instant-read thermometer inserted into the side of one of the middle buns registers 190°F (88°C), about 20 minutes.
  • As soon as they come out of the oven, transfer the pan to a wire rack and cover loosely with a tea towel for 10 minutes (this helps them soften a bit). The filling can be quite hot so just be mindful.
  • Store in a resealable plastic bag in the refrigerator or freezer. Reheat in the microwave.   

Notes

Note: To portion the 5 g pieces of Velveeta cheese, cut half of a 16 oz. (450 g) block into 24 even squares (you’ll only use 20 pieces).