Snickers Pie

Calling all candy bar lovers! The Snickers bar is now a pie, and i can hardly hold in my excitement. It goes without saying that this is one pie you won’t want to miss (and did I mention there's a gooey caramel chocolate layer !) Best of all, its easy to make and satisfies your sweet tooth as well as your inner child. Enjoy!

Sinckers Pie   

Serves 8

Crust: 

20 Oreo cookies, broken into rough pieces

4 tbls unsalted butter, melted and cooled

Filling:

3/4 cup semisweet chocolate chips

3 egg whites

1 cup sugar

1/2 tsp cream of tartar

1/4 cup water

4 oz cream cheese room temp

1/2 cup heavy cream

1/2 cup creamy peanut butter

2 tbls unsalted butter, room temp

7 oz (about 26) soft caramel. unwrapped

1/4 cup water

1/4 cup unsalted roasted peanuts, chopped

Bittersweet chocolate for shavings

For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Pulse cookies in food processor until coarsely ground, about 15 pulse, then continue to process to fine, even crumbs and pulse to incorporate.

Transfer crumbs to 9 inch pie plate. Use bottom of measuring cup to press crumbs into even layer on bottom and sides of pie plate. Bake until crust is fragrant and set, 10- 15 minutes.

For the filling: Sprinkle the chocolate chips evenly over the hot crust and let it sit  until softened, but not fully melted, about 5 minutes. Refrigerate crust until chocolate is set about 15 -20 minutes.

Place the sugar in a medium saucepan. Add one-third cup water, and stir with the sugar until it is the consistency of wet sand. Place the saucepan over medium-high heat, and cook the sugar until a thermometer inserted reads 240 degrees. (The sugar will form a firm ball when a little is dropped into a bowl of cold water).

While the sugar is cooking, begin whipping the egg whites on medium until foamy. Add cream of tartar. Continue beating on medium high until the whites form stiff peaks, but be careful not to over-beat.

When the sugar is ready, immediately remove it from the heat, and pour it into a heat-proof measuring cup to stop the cooking process. With the mixer speed on low, carefully begin pouring in the sugar, on the side of the bowl, watching that the sugar does not touch the wire beaters and splatter. Once all of the sugar is added, increase the mixer speed to medium, and continue beating until the meringue cools and is very fluffy and has a nice shine. Set aside.

Using stand mixer fitted wit a paddle attachment, cream your cream cheese, heavy cream, peanut butter, and butter, together on medium high speed until light and fluffy, about 2 minutes. Fold in about 1 1/2 cups of your meringue. Set aside. 

Cook caramels and water in small sauce pan over medium high heat, stirring occasionally, until caramels melted and smooth, 8 - 10 minutes. Stir 1 tablespoon caramel in the peanut butter mixture. Spread hot caramel evenly over chocolate layer in chilled pie crust. sprinkle with peanuts and refrigerate until caramel is just set, about 10 minutes. 

Dollop peanut butter mixture on top of caramel and spread into even layer. Refrigerate pie, uncovered until chilled and set, about 2 hours. Sprinkle chocolate shavings over top. Serve. 

Little Black Dress Chocolate Cake

This month Sucrèe will be kicking off, Haute Chews. A new segment of Sucrèe, which will bringing you fabulous fashion inspired by the food in cookbooks, by chefs, or just our personal cravings. Join our melting pot of culinary and couture delights, and let the cravings and coveting begin!

Lanvin Brocade Dress  • Tracolla Zucca Fendi Black Clutch

Giuseppe Zanotti Open Toe Double Platform Pump • Radically Simple: Brilliant Flavors with Breathtaking Ease

The 'Little Black Dress' Chocolate Cake

Ingredients:

5 extra-large eggs
10 ½ tablespoons unsalted butter (divided)
16 ounces top-quality semisweet chocolate, chopped
1 teaspoon vanilla extract, espresso powder or orange zest

Pinch of salt

Preparation:
Preheat oven to 375 degrees. Line bottom of a 9-inch springform pan with parchment. Butter sides with ½ tablespoon of the butter.

Using electric mixer, beat eggs with salt until tripled in volume, about 8 minutes. Melt chocolate and remaining 10 tablespoons butter slowly over low heat in medium saucepan; stir until smooth. Fold chocolate mixture into egg mixture until completely incorporated. Add vanilla.

Pour into pan. Bake in preheated oven 18 minutes. Center will be quite soft. Cool 30 minutes.
Place raspberries on top and sprinkle with some powdered sugar. Enjoy!

Mini Cheesecakes in a Jar

photo from Living

Just made a New Year resolution. Watching your weight is it?. The hell with it. These mini cheesecakes in a jar are way too cute to turn your head the other way.  Cuteness aside, its cheesecake heaven, layers of preserves, a crumb topping, all in amazing packaging, and they’re just a few bites. Who can resist! 


Ladies i wish i could take credit for these mini's, but really the credit goes to the queen behind Living, ( as spotted in the latest issue). The greatness of these minis are that they only take a half an hour to make and can be baked ahead of time, that way you wont be annoyed that you could get a perfect sliced piece of cheesecake (we all know how messy that is.) Just pass them out to party guests or bring them with you to your next potluck dinner. 


So, tally up those brownie points, or should i say cheesecake points (double points for their cute packaging in weck jars). And ladies, don’t forget to lick the spoon! 

Mini Cheesecake Jars

• 8 oz cream cheese, room temp
• 1/2 cup sugar
• 1 large egg, room temp
• 1 yolk, room temp
• 3 oz sour cream
• 1 teaspoon vanilla extract
• salt
• 1/2 cup plus 1 tbsp cherry topping or fruit preserves
• 1/2 cup finely ground graham crackers
• 1 1/2 tbsp unsalted butter, melted

1. Preheat oven to 325. Make the cheesecakes: beat cream cheese with mixer on medium speed until smooth. Add sugar. Beat on medium speed for 3 minutes more. Reduce speed to low. Add egg and yolk, 1 at a time, beating well after each addition. Raise speed to medium. Add sour cream, vanilla extract, and 1/8 tsp salt. Beat for 3 minutes.
2. Divide batter among six 6-oz jars, filling each 2/3 full. Transfer jars to deep baking dish; add enough boiling water to dish to reach halfway up the sides of the jars. Cover dish with foil; cut 8 slits into top to vent. Bake until sides are set and center still jiggles, about 20 - 25 minutes. Let cool. Refrigerate overnight to set.
3. Meanwhile, make the graham topping: stir together graham cracker crumbs and butter. Bake on a parchment-lined baking sheet for 10 minutes. Let cool.
4. Top each cheesecake with 1 tbsp plus 1 1/2 tsp preserves. Divide graham topping among jars (about 1 heaping tbsp each.)

make ahead: cakes can be refrigerated for up to 4 days. Just top with preserves and graham topping  before serving. 

Rooster Ragu with Spaghetti (kokora makaronatha)

This is my first post for 2012 and I would like to extend warm wishes for a healthy and happy new year to all! Kaih Hronia! I hope you all had a fabulous New Year's celebration and are ready to fire up those ovens!

The days leading up to New Year's Eve were very tiring but in a satisfying way. As is expected, I as did like most and procrastinated to the very last possible minute, with a "quick" run to the supermarket, holding my mile-long shopping list for the big bash. Fortunately, Lady Luck was on my side and I got everything done without long waits at the checkout line nor any holiday "what-do-you-mean-you-ran out-of-butter?!?" drama that usually accompanies these days.

My whole kitchen was filled with pots pans and every other cooking gadget imaginable was spread over my small granite counters . This though, is the magic my friends, to be able to create on a empty canvas such textures and flavors utilizing every square inch of your brain, ahem, kitchen, ultimately ending up with a disastrous mess which in my opinion is a infinitessimal price to pay for such a lavish (and scrumptious) reward to share with friends and family (racking up the brownie points!).

photo from www.visitgreece.gr

New Year's Eve for me was spent at home hosting a party. I cleaned the kitchen (several times and of course with 5 inch heels), cooked for days, and then dined and drank with family and friends...right into the wee hours of the first day of the year. Perfection! 

What better way to send the old year out the door and welcome the new year in, if not with a delicious plate of food and dessert, and good company that provided laughs and memories. Helloooooo 2012!

As tradition has it in many parts of Greece, on New Year's Day, family gather and cook pasta with rooster in red sauce. Rooster is braised for a few hours in a rich tomato sauce and flavoured with spices, and is served with thick spaghetti. Did she say rooster? Yes i did, and I assure you that it is a culinary experience that one can not afford to miss.

So for my first 2012 recipe I present you with rooster ragu atop thick spaghetti or, "Kokora Makaronatha." Enjoy!

Kokora Makaronatha

1 (2kg or 4 pounds) rooster, ( or chicken) cut in serving portions 
1/4 cup extra virgin olive oil
1 tablespoon butter
3 onions, finely chopped
2 cloves of garlic, finely chopped
1 cinnamon quill
3-4 allspice berries
A pinch of ground nutmeg
2 tablespoons tomato paste
1 teaspoon sugar
3/4 cup of red wine
1/4 cup cognac 
2 ripe tomatoes, peeled and finely chopped
1kg (2 boxes ) of thick spaghetti with the hole in the middle 
grated kefalotiri cheese or parmesan
salt & freshly ground pepper

Warm the oil and butter in a wide casserole over medium to high heat and brown the rooster portions in batches. Remove and place them in a platter. Turn the heat down and toss in the onion and garlic for 3 minutes. Put the rooster portions back in and sprinkle with the spices. Wait 1-2 minutes for the spices to give off their flavours. Add the tomato paste and sugar and pour the wine and congac in, slowly. When the alcohol evaporates, scrape out the bottom of the casserole with a ladle. Add the tomatoes and just enough water to cover the meat. Put the lid on and simmer the rooster until it becomes tender, approximately for 1 hour and 45 minutes to 2hours. Season to taste from time to time and remove the from the heat when the tomato sauce reduces. Meanwhile boil the spaghetti in salted water. Drain and sprinkle with a few drops of olive oil. Transfer in a deep platter and put the rooster portions on top. Pour over the rich tomato sauce and sprinkle with plenty of grated cheese.

• if using chicken reduce cooking time about 30 minutes.
• thick spaghetti with the whole in the middle is found at Greek markets. If you can't find them substitute with regular thick spaghetti.

Vasilopita the Greek New Year's cake

Vasilopita is considered the Greek New Year's cake. It is associated with the OrthodoxSaint Basil's day on January 1 in Greece. On New Year's Day families cut the Vasilopita to bless the house and bring good luck for the new year.

It is traditional to bake a coin into the Vasilopita (St. Basil's cake). The one who receives the coin is considered to be especially blessed for the year. A piece of cake is sliced for each member of the family and any visitors present at the time. Slices are also cut for various other people or groups, depending on local and family tradition. They may include St. Basil and other saints, the Virgin Mary, the Church and the poor.

Vasilopita is made in honor of a beautiful act by St. Basil for his tax burden flock.

One year, during a time of terrible famine, the emperor levied a sinfully excessive tax upon the people of Caesarea. The tax was such a heavy burden upon the already poverty stricken people that to avoid debtors' prison each family had to give up its few remaining coins and pieces of jewelry, including precious family heirlooms. Learning of this injustice upon his flock, St. Basil the Great, the archbishop of Caesarea, took up his bishop's staff and the book of the holy Gospels and came to his people's defense by fearlessly calling the emperor to repentance. By God's grace, the emperor did repent! He canceled the tax and instructed his tax collectors to turn over to St. Basil all of the chests containing the coins and jewelry which had been paid as taxes by the people of Caesarea. But now St. Basil was faced with the daunting and impossible task of returning these thousands of coins and pieces of jewelry to their rightful owners. After praying for a long time before the icons Christ and His All-Holy Mother, St. Basil had all the treasures baked into one huge pita (bread). He then called all the townspeople to prayer at the cathedral, and, after Divine Liturgy, he blessed and cut the pita, giving a piece to each person.

Miraculously, each owner received in his piece of Vasilopita his own valuables. They all joyfully returned home, giving thanks to God who had delivered them from miserable poverty and to their good and holy bishop St. Basil the Great! In remembrance of that miracle from God as a result of St. Basil's love and defense of his people, Orthodox Christians have observed the tradition of the Vasilopita each year on January 1st.

Vasilopita from Asia Minor

This is a lovely recipe worth trying as it carries along all the flavours and tradition of Asia Minor!

Ingredients

2 cups of sugar

8 oz (226g)of butter

7 eggs

3 cup of plain flour, sieved

4 leveled teaspoons of baking powder

1 cp of almonds, ground to Powder

1 tablespoon vanilla

1/4 cup of brandy (or congac)

2 oranges (grated zest)

1 cup of milk

Method

Sieve the flour and baking powder together in a bowl. Beat the butter and sugar together until creamy. Add the eggs, one at a time, so that each egg is fully incorporated before you add the next. Add the vanilla, grated zest and brandy. Then add the almonds. Finally add the flour and the milk, a little at a time. Grease with butter and line with greaseproof paper a 30cm (12 inch) baking tin. Empty the mixture in. Add the traditional coin. Bake at 170ºC (340 F), in a well preheated oven, for approximately 1h and 10 minutes. Garnish with sieved icing sugar.

Pomegranate: Symbol of abundance, good luck and life! What better way to welcome the new year than to serve pomegranate mulled sparkiling punch at your new years party.


1 cup pomegranate liqueur 
4 slices lemon 
2 slices of orange 
1 pinch of grated nutmeg 
12 clove (or depending on your preferences) 
4 cinnamon sticks
 2 cups sugar 
1.5 cup water 
2 bottles red wine


Put everything in a saucepan over low heat and stir well. Allow to simmer until ready to serve. Before serving remove the cinnamon sticks and cloves. 

Sweet December

December has an appealing scent... A scent of freshly baked tsourekakia, delicious Greek kourambiethes and  honey soaked melomakarona. It also smell of chocolate, cinnamon, mulling spices and red wine. The scent of the holidays! 

On could say that December is the month of Holiday spirit, Homemade, and Sweetness. Its loving and gentle as the memory we have of the longing for Santa and the gift he will bring us. 

This year, be carefree. Do not care  if your kitchens  lean towards the messier side. Care not if the garage is not martha stewart organized approved. But instead lets take the time to bake and admire our star shaped cookies and sweet delisciousness that will emerge from the oven.  Share that same deliciousness with acquaintances and strangers less fortunate than us. That's what the spirit of christmas is about anyway.

This December let yourself free. Let your purest emotions spill effortlessly and mix it with the true spirit of Christmas. Let yourself feel like you did then, when you where a kid and everything was simpler.

Enjoy!