Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches
Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark
A Luscious Sweet Summer Nectarine Upside-Down Cobbler
DIY Fruit Roll-Ups: Making a Grown-Up Version of Childhood Nostalgia
Pumpkin Toffee Whoop(s)ie Pies
A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake
An Excuse to Eat Cake for Breakfast
Ode to Nutella
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A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"},"stephaniestiavetti":{"type":"authors","id":"5120","meta":{"index":"authors_1591205172","id":"5120","found":true},"name":"Stephanie Stiavetti","firstName":"Stephanie","lastName":"Stiavetti","slug":"stephaniestiavetti","email":"steph@theculinarylife.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.","avatar":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twitter":"sstiavetti","facebook":"sstiavetti","instagram":null,"linkedin":"sstiavetti","sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Stiavetti | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephaniestiavetti"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_112648":{"type":"posts","id":"bayareabites_112648","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112648","score":null,"sort":[1477670712000]},"guestAuthors":[],"slug":"halloween-treats-homemade-marshmallow-ghosts","title":"Halloween Treats: Homemade Marshmallow Ghosts","publishDate":1477670712,"format":"image","headTitle":"Halloween Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":14959,"site":"bayareabites"},"content":"\u003cp>There’s nothing like biting into a real, homemade marshmallow that you’ve made yourself. It’s completely unlike the round white blobs you get at the grocery store. Light and airy as a cloud, these are easier to make than you might think – and they make a great rainy day project. All you need is a stand mixer and a candy thermometer. \u003c/p>\n\u003cp>I make mine with gelatin, although I’ve made other recipes using egg whites. It sounds kinda crazy, that you can whip up gelatin into a fluffy white mass, but it really does work. Just keep the faith and follow the directions, and you will be amazed by the results. \u003c/p>\n\u003cp>Make sure you prep your pan in advance, because once the mixture is ready, you need to spread it out quickly. The best way to do this is to use an offset spatula (or other thin metal spatula) that you’ve sprayed with a little cooking oil. Once the marshmallow sits for an hour or two to firm up, you can cut it into whatever shapes you like. I love the ghosts for Halloween, but you can do anything: stars, hearts, or if you want the least amount of scraps, squares.\u003c/p>\n\u003cp>When using a cutter or a knife, use a bit of the powdered sugar mixture to make sure it doesn’t get overly sticky, which makes it hard to cut.\u003c/p>\n\u003cp>If you do use a cutter and have a bunch of scraps, don’t throw them away! Just cut them into smaller odd-shaped pieces and pop them into your hot chocolate.\u003c/p>\n\u003cfigure id=\"attachment_113025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final-closeup.jpg\" alt=\"Homemade Marshmallow Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Marshmallow Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Marshmallow Ghosts\u003c/h2>\n\u003cp>\u003cem>Makes about 2 dozen marshmallows (depending on how you cut them)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>Canola oil spray\u003c/li>\n\u003cli>1/2 cup powdered sugar\u003c/li>\n\u003cli>1/3 cup cornstarch\u003c/li>\n\u003cli>1/2 cup cold water\u003c/li>\n\u003cli>2 envelopes unflavored powdered gelatin (1½ tbsp)\u003c/li>\n\u003cli>1/8 tsp fine sea salt\u003c/li>\n\u003cli>1/8 tsp cream of tartar\u003c/li>\n\u003cli>1 1/3 cups granulated sugar\u003c/li>\n\u003cli>2 tbsp light corn syrup\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>2 tablespoons chocolate chips (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Lightly spray a 9-inch square or a 9-by-13-inch baking pan with the cooking spray (for thicker marshmallows use the smaller pan, for thinner use a larger pan). In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly. Leave any excess in the bottom of the pan. Set the remaining powdered sugar mixture aside.\u003c/li>\n\u003cfigure id=\"attachment_113046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-sift1.jpg\" alt=\"In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water, whisk to combine, then set aside to soften for 5 minutes. Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes. Turn off the mixer while you boil the sugar syrup.\u003c/li>\n\u003cfigure id=\"attachment_113031\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-gelatin.jpg\" alt=\"Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-whisk-gelatin.jpg\" alt=\"Whisk to combine, then set aside to soften for 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113061\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk to combine, then set aside to soften for 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113040\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-mixer.jpg\" alt=\"Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup. Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer (medium firm-ball stage), about 5 minutes.\u003c/li>\n\u003cfigure id=\"attachment_113051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-sugar-water-stir.jpg\" alt=\"In a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113051\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-stovetop2.jpg\" alt=\"Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113050\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk. Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla, then beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes.\u003c/li>\n\u003cfigure id=\"attachment_113024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-combine-ingredients.jpg\" alt=\"Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113027\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final-vanilla.jpg\" alt=\"Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish.jpg\" alt=\"Beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan. Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer. Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight.\u003c/li>\n\u003cfigure id=\"attachment_113035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-pour.jpg\" alt=\"Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-spread.jpg\" alt=\"Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113036\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-set.jpg\" alt=\"Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To cut, dust a sheet pan with some of the remaining sugar mixture. Invert the marshmallow onto the sheet pan. Cut with a small ghost-shaped cookie cutter (or another shape; or you can just cut into squares with a large knife). Toss the cut marshmallows in the bowl with the remaining powdered sugar mixture to coat. (If using the cutter, cut the leftover scraps into smaller pieces for hot chocolate and toss with the powdered sugar mixture to coat.) Cover tightly and store at room temperature for up to 1 week.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"113054,113055,113056,113057\"]\u003c/p>\n\u003cfigure id=\"attachment_113042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-mold.jpg\" alt=\"Cut with a smaCut with a small ghost-shaped cookie cutter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut with a small ghost-shaped cookie cutter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>If you like, after cutting out the ghosts, pipe chocolate eyes and a mouth onto them. Simply melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts.\u003c/li>\n\u003cfigure id=\"attachment_113043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-paint-eyes.jpg\" alt=\"Melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113029\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final1.jpg\" alt=\"Homemade Marshmallow Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Marshmallow Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Light and fluffy homemade marshmallows are a treat, and cutting them into ghosts makes them perfect for Halloween gatherings.","status":"publish","parent":0,"modified":1569522176,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":1195},"headData":{"title":"Halloween Treats: Homemade Marshmallow Ghosts | KQED","description":"Light and fluffy homemade marshmallows are a treat, and cutting them into ghosts makes them perfect for Halloween gatherings.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Halloween Treats: Homemade Marshmallow Ghosts","datePublished":"2016-10-28T16:05:12.000Z","dateModified":"2019-09-26T18:22:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"112648 http://ww2.kqed.org/bayareabites/?p=112648","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/10/28/halloween-treats-homemade-marshmallow-ghosts/","disqusTitle":"Halloween Treats: Homemade Marshmallow Ghosts","path":"/bayareabites/112648/halloween-treats-homemade-marshmallow-ghosts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s nothing like biting into a real, homemade marshmallow that you’ve made yourself. It’s completely unlike the round white blobs you get at the grocery store. Light and airy as a cloud, these are easier to make than you might think – and they make a great rainy day project. All you need is a stand mixer and a candy thermometer. \u003c/p>\n\u003cp>I make mine with gelatin, although I’ve made other recipes using egg whites. It sounds kinda crazy, that you can whip up gelatin into a fluffy white mass, but it really does work. Just keep the faith and follow the directions, and you will be amazed by the results. \u003c/p>\n\u003cp>Make sure you prep your pan in advance, because once the mixture is ready, you need to spread it out quickly. The best way to do this is to use an offset spatula (or other thin metal spatula) that you’ve sprayed with a little cooking oil. Once the marshmallow sits for an hour or two to firm up, you can cut it into whatever shapes you like. I love the ghosts for Halloween, but you can do anything: stars, hearts, or if you want the least amount of scraps, squares.\u003c/p>\n\u003cp>When using a cutter or a knife, use a bit of the powdered sugar mixture to make sure it doesn’t get overly sticky, which makes it hard to cut.\u003c/p>\n\u003cp>If you do use a cutter and have a bunch of scraps, don’t throw them away! Just cut them into smaller odd-shaped pieces and pop them into your hot chocolate.\u003c/p>\n\u003cfigure id=\"attachment_113025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final-closeup.jpg\" alt=\"Homemade Marshmallow Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Marshmallow Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Marshmallow Ghosts\u003c/h2>\n\u003cp>\u003cem>Makes about 2 dozen marshmallows (depending on how you cut them)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>Canola oil spray\u003c/li>\n\u003cli>1/2 cup powdered sugar\u003c/li>\n\u003cli>1/3 cup cornstarch\u003c/li>\n\u003cli>1/2 cup cold water\u003c/li>\n\u003cli>2 envelopes unflavored powdered gelatin (1½ tbsp)\u003c/li>\n\u003cli>1/8 tsp fine sea salt\u003c/li>\n\u003cli>1/8 tsp cream of tartar\u003c/li>\n\u003cli>1 1/3 cups granulated sugar\u003c/li>\n\u003cli>2 tbsp light corn syrup\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>2 tablespoons chocolate chips (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Lightly spray a 9-inch square or a 9-by-13-inch baking pan with the cooking spray (for thicker marshmallows use the smaller pan, for thinner use a larger pan). In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly. Leave any excess in the bottom of the pan. Set the remaining powdered sugar mixture aside.\u003c/li>\n\u003cfigure id=\"attachment_113046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-sift1.jpg\" alt=\"In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water, whisk to combine, then set aside to soften for 5 minutes. Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes. Turn off the mixer while you boil the sugar syrup.\u003c/li>\n\u003cfigure id=\"attachment_113031\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-gelatin.jpg\" alt=\"Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-whisk-gelatin.jpg\" alt=\"Whisk to combine, then set aside to soften for 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113061\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk to combine, then set aside to soften for 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113040\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-mixer.jpg\" alt=\"Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup. Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer (medium firm-ball stage), about 5 minutes.\u003c/li>\n\u003cfigure id=\"attachment_113051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-sugar-water-stir.jpg\" alt=\"In a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113051\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-stovetop2.jpg\" alt=\"Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113050\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk. Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla, then beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes.\u003c/li>\n\u003cfigure id=\"attachment_113024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-combine-ingredients.jpg\" alt=\"Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113027\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final-vanilla.jpg\" alt=\"Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish.jpg\" alt=\"Beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan. Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer. Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight.\u003c/li>\n\u003cfigure id=\"attachment_113035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-pour.jpg\" alt=\"Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-spread.jpg\" alt=\"Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113036\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-set.jpg\" alt=\"Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To cut, dust a sheet pan with some of the remaining sugar mixture. Invert the marshmallow onto the sheet pan. Cut with a small ghost-shaped cookie cutter (or another shape; or you can just cut into squares with a large knife). Toss the cut marshmallows in the bowl with the remaining powdered sugar mixture to coat. (If using the cutter, cut the leftover scraps into smaller pieces for hot chocolate and toss with the powdered sugar mixture to coat.) Cover tightly and store at room temperature for up to 1 week.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"113054,113055,113056,113057","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_113042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-mold.jpg\" alt=\"Cut with a smaCut with a small ghost-shaped cookie cutter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut with a small ghost-shaped cookie cutter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>If you like, after cutting out the ghosts, pipe chocolate eyes and a mouth onto them. Simply melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts.\u003c/li>\n\u003cfigure id=\"attachment_113043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-paint-eyes.jpg\" alt=\"Melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113029\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final1.jpg\" alt=\"Homemade Marshmallow Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Marshmallow Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112648/halloween-treats-homemade-marshmallow-ghosts","authors":["5015","5014"],"series":["bayareabites_14959"],"categories":["bayareabites_1653","bayareabites_11028","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_416","bayareabites_4125","bayareabites_41","bayareabites_106","bayareabites_14738"],"featImg":"bayareabites_113028","label":"bayareabites_14959"},"bayareabites_92858":{"type":"posts","id":"bayareabites_92858","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92858","score":null,"sort":[1423773943000]},"guestAuthors":[],"slug":"valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches","title":"Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches","publishDate":1423773943,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_92896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\">\u003cimg class=\"size-full wp-image-92896\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, and the ice cream man’s tinny jingle reverberated throughout the neighborhood, we’d all let out a squeal and scramble to find some change, then bolt out the front door, dinner be damned, in the hopes of tracking him down.\u003c/p>\n\u003cp>If I got lucky, he’d stop on our street, and I would always order an ice cream sandwich. I can still feel the chocolate cookie sticking to my fingers, taste the melty edges of vanilla ice cream with my tongue, and I loved Every. Last. Drop.\u003c/p>\n\u003cp>I hope these sweet heart-shaped treats bring back your childhood memories, or at least make you feel like a kid again. Make them for your loved one, a friend, your kiddos. They will be so happy.\u003c/p>\n\u003cp>(By the way, if strawberry is not your thing, by all means use whatever ice cream you adore! Vanilla, chocolate, pistachio, peanut brittle, salted caramel...the world is your ice cream sandwich.)\u003c/p>\n\u003cfigure id=\"attachment_92893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\">\u003cimg class=\"size-full wp-image-92893\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heart-Shaped Ice Cream Sandwiches\u003c/h3>\n\u003cp>\u003cem>Makes 8–9 ice cream sandwiches\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>1 quart of your favorite flavor ice cream, such as strawberry, softened\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Chocolate sugar cookies:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/2 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>12 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>1 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92919,92913,92914,92907,92915,92911,92910,92905,92902,92903,92897,92912,92909,92889,92888,92891,92892\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 11x7-inch pan with plastic wrap. Spread the ice cream into an even 1/2-inch layer and return to the freezer until frozen hard, about 1 hour.\u003c/li>\n\u003cli>To make the cookies, sift together the flour and cocoa powder into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt and mix together. Add the butter and mix until the mixture is crumbly. Add the egg yolk and vanilla and mix until the dough comes together. Scrape down the sides of the bowl and continue to mix.\u003c/li>\n\u003cli>Scrape the dough onto a large piece of plastic wrap and form into a disk. Chill for 30 minutes.\u003c/li>\n\u003cli>Roll out the dough between 2 large pieces of parchment paper to about 1/8-inch thick. Using a heart-shaped cookie cutter (mine was about 3 1/2 inches big), cut out as many shapes as possible. Lay 1 of the parchment pieces on a rimmed baking sheet.\u003c/li>\n\u003cli>Using an offset or other thin metal spatula, transfer the cookies to the prepared baking sheet. Prick the cookies with a fork. Chill in the refrigerator for 15 minutes. Repeat with remaining cookie dough, rerolling the scraps. Place the cookies on a 2nd lined baking sheet, prick with a fork, and chill. You should end up with 16 to 18 cookies total (cut out any leftover dough into small hearts and serve as cookies).\u003c/li>\n\u003cli>While the cookies are chilling, preheat the oven to 350F. Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 to 10 minutes. Transfer to a wire rack to cool completely.\u003c/li>\n\u003cli>To make the sandwiches, remove the ice cream from the freezer and pull it out of the pan using the plastic wrap. Set it on a work surface. Using the same heart-shaped cutter that you used to cut out the cookies, cut out 8 to 9 heart-shaped ice cream portions.\u003c/li>\n\u003cli>Sandwich the ice cream between two cookies, pressing the bottom sides of the cookies into the ice cream (be careful not to break the cookies). Wrap each ice cream sandwich with plastic wrap and return to the freezer to freeze until hard.\u003c/li>\n\u003cli>You can make these up to 5 days in advance.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\">\u003cimg class=\"size-full wp-image-92918\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Tender dark chocolate cookies press lovingly against sweet strawberry ice cream to make these fun, heart-shaped treats, perfect for Valentine’s Day.","status":"publish","parent":0,"modified":1553040752,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":669},"headData":{"title":"Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches | KQED","description":"Tender dark chocolate cookies press lovingly against sweet strawberry ice cream to make these fun, heart-shaped treats, perfect for Valentine’s Day.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches","datePublished":"2015-02-12T20:45:43.000Z","dateModified":"2019-03-20T00:12:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"92858 http://blogs.kqed.org/bayareabites/?p=92858","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/12/valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches/","disqusTitle":"Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches","source":"Valentine's Day Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/valentines-day-recipes/","path":"/bayareabites/92858/valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\">\u003cimg class=\"size-full wp-image-92896\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, and the ice cream man’s tinny jingle reverberated throughout the neighborhood, we’d all let out a squeal and scramble to find some change, then bolt out the front door, dinner be damned, in the hopes of tracking him down.\u003c/p>\n\u003cp>If I got lucky, he’d stop on our street, and I would always order an ice cream sandwich. I can still feel the chocolate cookie sticking to my fingers, taste the melty edges of vanilla ice cream with my tongue, and I loved Every. Last. Drop.\u003c/p>\n\u003cp>I hope these sweet heart-shaped treats bring back your childhood memories, or at least make you feel like a kid again. Make them for your loved one, a friend, your kiddos. They will be so happy.\u003c/p>\n\u003cp>(By the way, if strawberry is not your thing, by all means use whatever ice cream you adore! Vanilla, chocolate, pistachio, peanut brittle, salted caramel...the world is your ice cream sandwich.)\u003c/p>\n\u003cfigure id=\"attachment_92893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\">\u003cimg class=\"size-full wp-image-92893\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heart-Shaped Ice Cream Sandwiches\u003c/h3>\n\u003cp>\u003cem>Makes 8–9 ice cream sandwiches\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>1 quart of your favorite flavor ice cream, such as strawberry, softened\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Chocolate sugar cookies:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/2 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>12 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>1 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","size":"full","ids":"92919,92913,92914,92907,92915,92911,92910,92905,92902,92903,92897,92912,92909,92889,92888,92891,92892","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 11x7-inch pan with plastic wrap. Spread the ice cream into an even 1/2-inch layer and return to the freezer until frozen hard, about 1 hour.\u003c/li>\n\u003cli>To make the cookies, sift together the flour and cocoa powder into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt and mix together. Add the butter and mix until the mixture is crumbly. Add the egg yolk and vanilla and mix until the dough comes together. Scrape down the sides of the bowl and continue to mix.\u003c/li>\n\u003cli>Scrape the dough onto a large piece of plastic wrap and form into a disk. Chill for 30 minutes.\u003c/li>\n\u003cli>Roll out the dough between 2 large pieces of parchment paper to about 1/8-inch thick. Using a heart-shaped cookie cutter (mine was about 3 1/2 inches big), cut out as many shapes as possible. Lay 1 of the parchment pieces on a rimmed baking sheet.\u003c/li>\n\u003cli>Using an offset or other thin metal spatula, transfer the cookies to the prepared baking sheet. Prick the cookies with a fork. Chill in the refrigerator for 15 minutes. Repeat with remaining cookie dough, rerolling the scraps. Place the cookies on a 2nd lined baking sheet, prick with a fork, and chill. You should end up with 16 to 18 cookies total (cut out any leftover dough into small hearts and serve as cookies).\u003c/li>\n\u003cli>While the cookies are chilling, preheat the oven to 350F. Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 to 10 minutes. Transfer to a wire rack to cool completely.\u003c/li>\n\u003cli>To make the sandwiches, remove the ice cream from the freezer and pull it out of the pan using the plastic wrap. Set it on a work surface. Using the same heart-shaped cutter that you used to cut out the cookies, cut out 8 to 9 heart-shaped ice cream portions.\u003c/li>\n\u003cli>Sandwich the ice cream between two cookies, pressing the bottom sides of the cookies into the ice cream (be careful not to break the cookies). Wrap each ice cream sandwich with plastic wrap and return to the freezer to freeze until hard.\u003c/li>\n\u003cli>You can make these up to 5 days in advance.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\">\u003cimg class=\"size-full wp-image-92918\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92858/valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_13034","bayareabites_1873"],"tags":["bayareabites_147","bayareabites_833","bayareabites_4125","bayareabites_846","bayareabites_10409","bayareabites_81"],"featImg":"bayareabites_92896","label":"source_bayareabites_92858"},"bayareabites_92855":{"type":"posts","id":"bayareabites_92855","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92855","score":null,"sort":[1423685892000]},"guestAuthors":[],"slug":"sexy-sweet-valentines-day-recipe-salted-pistachio-candied-orange-and-dark-chocolate-bark","title":"Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark","publishDate":1423685892,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_92871\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\">\u003cimg class=\"size-full wp-image-92871\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says “I love you” more than candy! Ok that’s a load of crap, but having someone care about you enough to make that candy from scratch? Now that is love.\u003c/p>\n\u003cp>Despite being head-over-heels for my husband, I am not a big fan of Valentine’s Day. I don’t like forced romanticism, big expensive bouquets of roses aren’t really my thing, and don’t even get me started on trying to find a babysitter and go out for a nice dinner on that “lovers-only” evening. I’m totally happy having a quiet dinner that my husband made for me (a dinner in which I did none of the shopping or cooking; ahem, husband, are you reading this?), then snuggling on the couch, nibbling on some dark chocolate bark, and watching a great movie. Perfection!\u003c/p>\n\u003cp>Despite how I, or even you, might feel, this dark chocolate bark is a good way to someone’s heart. Gilded with bits of candied orange, tangy orange peel, and salty-sweet pistachios, it is both gorgeously colorful and irresistibly delicious. You probably won’t be able to stop eating it. (But you really should, at some point.)\u003c/p>\n\u003cp>Once you make it and let it set, break it into pieces then find a memorable way to present it: in a colorful cellophane bag tied with a big ribbon or raffia or in a paper-lined metal tin or box.\u003c/p>\n\u003cp>Have fun trying different combos, such as toasted almonds and mini marshmallows, pecans and chopped dried apricots, or peanuts and ancho chili powder.\u003c/p>\n\u003cfigure id=\"attachment_92873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\">\u003cimg class=\"size-full wp-image-92873\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Dark Chocolate Bark with Salted Pistachios and Candied Orange\u003c/h3>\n\u003cp>\u003cem>Makes about 2 1/2 lbs bark\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Unsalted butter, for greasing\u003c/li>\n\u003cli>2 lbs good-quality dark chocolate, chopped\u003c/li>\n\u003cli>1 tbsp vegetable shortening\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>10 oz pistachio meats\u003c/li>\n\u003cli>4–4 1/2 oz finely diced candied orange peel\u003c/li>\n\u003cli>Fleur de sel or other flaked sea salt\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92875,92877,92879,92882,92878,92881,92866,92880\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line a 12x15-inch rimmed baking sheet with parchment paper, then butter the parchment.\u003c/li>\n\u003cli>Place the chopped chocolate, vegetable shortening, and orange zest in a heatproof bowl that will set atop a medium saucepan. Add about 1 inch of water to the saucepan and warm over medium heat just until steaming.\u003c/li>\n\u003cli>Place the bowl of chocolate on top of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Stir just until the mixture is melted and smooth. Remove the bowl from over pan. (Make sure you don’t overheat the chocolate or it might separate.)\u003c/li>\n\u003cli>While the chocolate is melting, in a bowl, stir together the pistachios and candied orange peel. Remove 1 cup and set aside. Pour the remaining pistachio mixture into the melted chocolate and stir to combine.\u003c/li>\n\u003cli>Using a heatproof silicon spatula, scrape the mixture onto the buttered parchment and spread until the mixture covers the baking sheet. Immediately sprinkle with the remaining pistachios and candied orange peel, gently pressing them into chocolate. Sprinkle with a little of the salt.\u003c/li>\n\u003cli>Let the bark stand at cool room temperature until completely firm, about 4 hours, or overnight. Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\">\u003cimg class=\"size-full wp-image-92869\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\" alt=\"Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Say I love you/want you/need you with this deep dark chocolate bark studded with salty-sweet pistachios and chewy candied orange.","status":"publish","parent":0,"modified":1553040577,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":612},"headData":{"title":"Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark | KQED","description":"Say I love you/want you/need you with this deep dark chocolate bark studded with salty-sweet pistachios and chewy candied orange.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark","datePublished":"2015-02-11T20:18:12.000Z","dateModified":"2019-03-20T00:09:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"92855 http://blogs.kqed.org/bayareabites/?p=92855","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/11/sexy-sweet-valentines-day-recipe-salted-pistachio-candied-orange-and-dark-chocolate-bark/","disqusTitle":"Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark","source":"Valentine’s Day Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/valentines-day-recipes/","path":"/bayareabites/92855/sexy-sweet-valentines-day-recipe-salted-pistachio-candied-orange-and-dark-chocolate-bark","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92871\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\">\u003cimg class=\"size-full wp-image-92871\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says “I love you” more than candy! Ok that’s a load of crap, but having someone care about you enough to make that candy from scratch? Now that is love.\u003c/p>\n\u003cp>Despite being head-over-heels for my husband, I am not a big fan of Valentine’s Day. I don’t like forced romanticism, big expensive bouquets of roses aren’t really my thing, and don’t even get me started on trying to find a babysitter and go out for a nice dinner on that “lovers-only” evening. I’m totally happy having a quiet dinner that my husband made for me (a dinner in which I did none of the shopping or cooking; ahem, husband, are you reading this?), then snuggling on the couch, nibbling on some dark chocolate bark, and watching a great movie. Perfection!\u003c/p>\n\u003cp>Despite how I, or even you, might feel, this dark chocolate bark is a good way to someone’s heart. Gilded with bits of candied orange, tangy orange peel, and salty-sweet pistachios, it is both gorgeously colorful and irresistibly delicious. You probably won’t be able to stop eating it. (But you really should, at some point.)\u003c/p>\n\u003cp>Once you make it and let it set, break it into pieces then find a memorable way to present it: in a colorful cellophane bag tied with a big ribbon or raffia or in a paper-lined metal tin or box.\u003c/p>\n\u003cp>Have fun trying different combos, such as toasted almonds and mini marshmallows, pecans and chopped dried apricots, or peanuts and ancho chili powder.\u003c/p>\n\u003cfigure id=\"attachment_92873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\">\u003cimg class=\"size-full wp-image-92873\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Dark Chocolate Bark with Salted Pistachios and Candied Orange\u003c/h3>\n\u003cp>\u003cem>Makes about 2 1/2 lbs bark\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Unsalted butter, for greasing\u003c/li>\n\u003cli>2 lbs good-quality dark chocolate, chopped\u003c/li>\n\u003cli>1 tbsp vegetable shortening\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>10 oz pistachio meats\u003c/li>\n\u003cli>4–4 1/2 oz finely diced candied orange peel\u003c/li>\n\u003cli>Fleur de sel or other flaked sea salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","size":"full","ids":"92875,92877,92879,92882,92878,92881,92866,92880","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line a 12x15-inch rimmed baking sheet with parchment paper, then butter the parchment.\u003c/li>\n\u003cli>Place the chopped chocolate, vegetable shortening, and orange zest in a heatproof bowl that will set atop a medium saucepan. Add about 1 inch of water to the saucepan and warm over medium heat just until steaming.\u003c/li>\n\u003cli>Place the bowl of chocolate on top of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Stir just until the mixture is melted and smooth. Remove the bowl from over pan. (Make sure you don’t overheat the chocolate or it might separate.)\u003c/li>\n\u003cli>While the chocolate is melting, in a bowl, stir together the pistachios and candied orange peel. Remove 1 cup and set aside. Pour the remaining pistachio mixture into the melted chocolate and stir to combine.\u003c/li>\n\u003cli>Using a heatproof silicon spatula, scrape the mixture onto the buttered parchment and spread until the mixture covers the baking sheet. Immediately sprinkle with the remaining pistachios and candied orange peel, gently pressing them into chocolate. Sprinkle with a little of the salt.\u003c/li>\n\u003cli>Let the bark stand at cool room temperature until completely firm, about 4 hours, or overnight. Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\">\u003cimg class=\"size-full wp-image-92869\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\" alt=\"Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92855/sexy-sweet-valentines-day-recipe-salted-pistachio-candied-orange-and-dark-chocolate-bark","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_13034","bayareabites_1873"],"tags":["bayareabites_416","bayareabites_147","bayareabites_4125","bayareabites_1881","bayareabites_81"],"featImg":"bayareabites_92874","label":"source_bayareabites_92855"},"bayareabites_84417":{"type":"posts","id":"bayareabites_84417","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84417","score":null,"sort":[1404420414000]},"guestAuthors":[],"slug":"4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler","title":"A Luscious Sweet Summer Nectarine Upside-Down Cobbler","publishDate":1404420414,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/final-icecream-cobbler.jpg\">\u003cimg class=\"size-full wp-image-84520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/final-icecream-cobbler.jpg\" alt=\"A luscious slice of sweet summer Nectarine Upside-Down Cobbler with vanilla ice cream. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A luscious slice of sweet summer Nectarine Upside-Down Cobbler with vanilla ice cream. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I love just about any baked good that involves fruit: crisps, crumbles, cobblers, pies, galettes, you name it. And I have a particular affinity for summer stone fruit and berries. Even though there’s hardly anything more perfect than a ripe, sweet nectarine that drips juices down your chin from the first bite, I still love slicing them up and baking them into something decadent. Especially with a scoop of melting ice cream alongside.\u003c/p>\n\u003cp>One of my crowd-pleasing favorites (perfect for a barbecue) is this recipe for upside down cobbler, which was inspired by an old recipe by Nancy Silverton which I’ve made plenty of times (everybody’s mother’s berry cobbler). Over the years I updated and changed the recipe into what you see here.\u003c/p>\n\u003cp>It might sound strange but it really works. You start with a healthy portion of vanilla-infused melted butter, then you spoon in the thick batter and top it with fresh fruit tossed in a little sugar. The result is a crisp-chewy, buttery, fruity, cakey dessert unlike anything else you’ve ever had. But my suggestion is to eat it while it’s still warm (it doesn’t keep well). I kind of doubt you’ll have a problem doing that.\u003c/p>\n\u003cp>Swap out the nectarines for mixed berries or other stone fruit like apricots, cherries, or plums, or just a mixture of any fruit.\u003c/p>\n\u003cp>\u003cstrong>A note on nectarines and peaches:\u003c/strong>\u003cbr>\nI generally go for nectarines because you don’t have to peel them. But peaches are also swoon-worthy. To skin them, cut an X into the bottom them pop them into a big pot of boiling water for a minute or two. Remove them with a slotted spoon and when they are cool enough to handle, slip off the skins.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Stone fruit, in particular peaches and nectarines, are known as either “freestone” or “clingstone.” What that means is that when you cut a nectarine in half, if the flesh falls easily from the stone, it’s a freestone. If instead, it clings to the stone for dear life, then, well, you’ve got yourself a clingstone. You can pretty much tell ahead of time because varieties that ripen early in the season tend to be clingstone, and those that ripen later in the season tend to be freestone.\u003c/p>\n\u003cfigure id=\"attachment_84497\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-slicing700.jpg\">\u003cimg class=\"size-full wp-image-84497\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-slicing700.jpg\" alt=\"The flesh of a freestone nectarine easily comes apart from the stone when sliced. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The flesh of a freestone nectarine easily comes apart from the stone when sliced. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Always choose fragrant fruits during the summer season that yield slightly to pressure and aren’t covered in blemishes; avoid hard-as-rock fruits or very bruised fruits (extra-ripe fruits make great jam though!).\u003c/p>\n\u003cp>Now...let’s make some cobbler!\u003c/p>\n\u003cfigure id=\"attachment_84492\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-ingredients1000.jpg\" alt=\"Ingredients for Upside-Down Nectarine Cobbler. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Upside-Down Nectarine Cobbler. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Upside-Down Nectarine Cobbler\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 vanilla bean pod\u003c/li>\n\u003cli>1/2 cup unsalted butter plus 4 tablespoons, melted\u003c/li>\n\u003cli>6 ripe yellow or white nectarines (or peeled peaches), pitted and sliced (about 2 1/4 lbs total)\u003c/li>\n\u003cli>3/4 cup plus 4 tablespoons sugar\u003c/li>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>1/4 teaspoon baking soda\u003c/li>\n\u003cli>3/4 teaspoon kosher salt\u003c/li>\n\u003cli>1 3/4 cups buttermilk\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>Vanilla ice cream, for serving\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Using a small paring knife, split the vanilla bean lengthwise then, using the back of the knife, scrape out the seeds. Add the pod and seeds to a saucepan along with the 1/2 cup butter. Over medium heat, melt the butter, stirring until smooth. Pour the mixture into a 9x13-inch baking dish, tilting the pan to distribute the butter in an even layer. Remove and discard the pod. Set the dish aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"84499,84502,84484\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, toss together the nectarine slices with 3 tablespoons sugar. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84526\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-sugar1000.jpg\">\u003cimg class=\"size-full wp-image-84526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-sugar1000.jpg\" alt=\"Toss together the nectarine slices with 3 tablespoons sugar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toss together the nectarine slices with 3 tablespoons sugar. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, baking soda, and salt. In another bowl, stir together the 4 tablespoons melted butter, buttermilk, and vanilla. Add the wet ingredients to the dry ingredients and stir just until it comes together. Don't overmix!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84495\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-prep700a.jpg\">\u003cimg class=\"size-full wp-image-84495\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-prep700a.jpg\" alt=\"Stir dry and wet ingredients together. Don't overmix! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stir dry and wet ingredients together. Don't overmix! Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spoon the cobbler batter into the prepared baking dish, spreading it as evenly as you can but working quickly. Top with the fruit, distributing it in an even layer over the cobbler batter. Sprinkle with the remaining 1 tablespoon sugar.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84494\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-prep700.jpg\">\u003cimg class=\"size-full wp-image-84494\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-prep700.jpg\" alt=\"Spoon the cobbler batter into the prepared baking dish, spreading it as evenly.Top with the fruit. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spoon the cobbler batter into the prepared baking dish, spreading it as evenly.Top with the fruit. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until the fruit is bubbling and the cobbler is golden brown, about 1 hour. Let rest about 5 minutes. Serve the cobbler warm with big scoops of vanilla ice cream.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84490\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-finish1000b.jpg\">\u003cimg class=\"size-full wp-image-84490\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-finish1000b.jpg\" alt=\"Bake until the fruit is bubbling and the cobbler is golden brown. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the fruit is bubbling and the cobbler is golden brown. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84504\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-slice10001.jpg\">\u003cimg class=\"size-full wp-image-84504\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-slice10001.jpg\" alt=\"Serve the cobbler warm with a big scoop of vanilla ice cream. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the cobbler warm with a big scoop of vanilla ice cream. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"This cobbler takes the cake. It actually makes you forget about cake at all, because, who needs cake when you can have a crisp, chewy, buttery cobbler infused with vanilla and covered in bubbling tender juicy nectarines?","status":"publish","parent":0,"modified":1550609644,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":871},"headData":{"title":"A Luscious Sweet Summer Nectarine Upside-Down Cobbler | KQED","description":"This cobbler takes the cake. It actually makes you forget about cake at all, because, who needs cake when you can have a crisp, chewy, buttery cobbler infused with vanilla and covered in bubbling tender juicy nectarines?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Luscious Sweet Summer Nectarine Upside-Down Cobbler","datePublished":"2014-07-03T20:46:54.000Z","dateModified":"2019-02-19T20:54:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"84417 http://blogs.kqed.org/bayareabites/?p=84417","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/","disqusTitle":"A Luscious Sweet Summer Nectarine Upside-Down Cobbler","path":"/bayareabites/84417/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/final-icecream-cobbler.jpg\">\u003cimg class=\"size-full wp-image-84520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/final-icecream-cobbler.jpg\" alt=\"A luscious slice of sweet summer Nectarine Upside-Down Cobbler with vanilla ice cream. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A luscious slice of sweet summer Nectarine Upside-Down Cobbler with vanilla ice cream. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I love just about any baked good that involves fruit: crisps, crumbles, cobblers, pies, galettes, you name it. And I have a particular affinity for summer stone fruit and berries. Even though there’s hardly anything more perfect than a ripe, sweet nectarine that drips juices down your chin from the first bite, I still love slicing them up and baking them into something decadent. Especially with a scoop of melting ice cream alongside.\u003c/p>\n\u003cp>One of my crowd-pleasing favorites (perfect for a barbecue) is this recipe for upside down cobbler, which was inspired by an old recipe by Nancy Silverton which I’ve made plenty of times (everybody’s mother’s berry cobbler). Over the years I updated and changed the recipe into what you see here.\u003c/p>\n\u003cp>It might sound strange but it really works. You start with a healthy portion of vanilla-infused melted butter, then you spoon in the thick batter and top it with fresh fruit tossed in a little sugar. The result is a crisp-chewy, buttery, fruity, cakey dessert unlike anything else you’ve ever had. But my suggestion is to eat it while it’s still warm (it doesn’t keep well). I kind of doubt you’ll have a problem doing that.\u003c/p>\n\u003cp>Swap out the nectarines for mixed berries or other stone fruit like apricots, cherries, or plums, or just a mixture of any fruit.\u003c/p>\n\u003cp>\u003cstrong>A note on nectarines and peaches:\u003c/strong>\u003cbr>\nI generally go for nectarines because you don’t have to peel them. But peaches are also swoon-worthy. To skin them, cut an X into the bottom them pop them into a big pot of boiling water for a minute or two. Remove them with a slotted spoon and when they are cool enough to handle, slip off the skins.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Stone fruit, in particular peaches and nectarines, are known as either “freestone” or “clingstone.” What that means is that when you cut a nectarine in half, if the flesh falls easily from the stone, it’s a freestone. If instead, it clings to the stone for dear life, then, well, you’ve got yourself a clingstone. You can pretty much tell ahead of time because varieties that ripen early in the season tend to be clingstone, and those that ripen later in the season tend to be freestone.\u003c/p>\n\u003cfigure id=\"attachment_84497\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-slicing700.jpg\">\u003cimg class=\"size-full wp-image-84497\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-slicing700.jpg\" alt=\"The flesh of a freestone nectarine easily comes apart from the stone when sliced. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The flesh of a freestone nectarine easily comes apart from the stone when sliced. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Always choose fragrant fruits during the summer season that yield slightly to pressure and aren’t covered in blemishes; avoid hard-as-rock fruits or very bruised fruits (extra-ripe fruits make great jam though!).\u003c/p>\n\u003cp>Now...let’s make some cobbler!\u003c/p>\n\u003cfigure id=\"attachment_84492\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-ingredients1000.jpg\" alt=\"Ingredients for Upside-Down Nectarine Cobbler. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Upside-Down Nectarine Cobbler. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Upside-Down Nectarine Cobbler\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 vanilla bean pod\u003c/li>\n\u003cli>1/2 cup unsalted butter plus 4 tablespoons, melted\u003c/li>\n\u003cli>6 ripe yellow or white nectarines (or peeled peaches), pitted and sliced (about 2 1/4 lbs total)\u003c/li>\n\u003cli>3/4 cup plus 4 tablespoons sugar\u003c/li>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 teaspoons baking powder\u003c/li>\n\u003cli>1/4 teaspoon baking soda\u003c/li>\n\u003cli>3/4 teaspoon kosher salt\u003c/li>\n\u003cli>1 3/4 cups buttermilk\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>Vanilla ice cream, for serving\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Using a small paring knife, split the vanilla bean lengthwise then, using the back of the knife, scrape out the seeds. Add the pod and seeds to a saucepan along with the 1/2 cup butter. Over medium heat, melt the butter, stirring until smooth. Pour the mixture into a 9x13-inch baking dish, tilting the pan to distribute the butter in an even layer. Remove and discard the pod. Set the dish aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"84499,84502,84484","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, toss together the nectarine slices with 3 tablespoons sugar. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84526\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-sugar1000.jpg\">\u003cimg class=\"size-full wp-image-84526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarines-sugar1000.jpg\" alt=\"Toss together the nectarine slices with 3 tablespoons sugar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toss together the nectarine slices with 3 tablespoons sugar. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, baking soda, and salt. In another bowl, stir together the 4 tablespoons melted butter, buttermilk, and vanilla. Add the wet ingredients to the dry ingredients and stir just until it comes together. Don't overmix!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84495\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-prep700a.jpg\">\u003cimg class=\"size-full wp-image-84495\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-prep700a.jpg\" alt=\"Stir dry and wet ingredients together. Don't overmix! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stir dry and wet ingredients together. Don't overmix! Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spoon the cobbler batter into the prepared baking dish, spreading it as evenly as you can but working quickly. Top with the fruit, distributing it in an even layer over the cobbler batter. Sprinkle with the remaining 1 tablespoon sugar.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84494\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-prep700.jpg\">\u003cimg class=\"size-full wp-image-84494\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-prep700.jpg\" alt=\"Spoon the cobbler batter into the prepared baking dish, spreading it as evenly.Top with the fruit. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spoon the cobbler batter into the prepared baking dish, spreading it as evenly.Top with the fruit. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until the fruit is bubbling and the cobbler is golden brown, about 1 hour. Let rest about 5 minutes. Serve the cobbler warm with big scoops of vanilla ice cream.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84490\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-finish1000b.jpg\">\u003cimg class=\"size-full wp-image-84490\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-finish1000b.jpg\" alt=\"Bake until the fruit is bubbling and the cobbler is golden brown. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the fruit is bubbling and the cobbler is golden brown. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84504\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-slice10001.jpg\">\u003cimg class=\"size-full wp-image-84504\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/nectarine-cobbler-slice10001.jpg\" alt=\"Serve the cobbler warm with a big scoop of vanilla ice cream. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the cobbler warm with a big scoop of vanilla ice cream. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84417/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler","authors":["5015","5014"],"categories":["bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_8243","bayareabites_1172","bayareabites_4125","bayareabites_16300","bayareabites_14738","bayareabites_3682"],"featImg":"bayareabites_84521","label":"bayareabites"},"bayareabites_78693":{"type":"posts","id":"bayareabites_78693","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78693","score":null,"sort":[1393606857000]},"guestAuthors":[],"slug":"diy-fruit-roll-ups-making-a-grown-up-version-of-childhood-nostalgia","title":"DIY Fruit Roll-Ups: Making a Grown-Up Version of Childhood Nostalgia","publishDate":1393606857,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78694\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mango.jpg\">\u003cimg class=\"size-full wp-image-78694\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mango.jpg\" alt=\"Making your own fruit roll-ups allows for plenty of personal touches. Photo: Kate Williams\" width=\"1000\" height=\"625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making your own fruit roll-ups allows for plenty of personal touches. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I was not one of those “lucky” kids who got to feast on fruit roll-ups at lunch every day. We’d get the brightly colored, sticky sweet treats every once in a while (the rainbow colored rolls with the punch-out animal shapes that would stick to the roof of my mouth were my favorite), but I was far more likely to have one of those dreaded fruit leather bars from the natural grocery for dessert. Of course, this meant I coveted the other sugar-filled lunch boxes that surrounded me at my elementary school table and still think back fondly on fruit roll-ups.\u003c/p>\n\u003cp>I’m not sure that I would ever want to go so far as to attempt to re-create the exact flavor of those childhood treats; my taste skews far more savory than sweet these days. But it’s easy to adapt the basic premise of the roll-up (dehydrated fruit puree) to suit just about anyone.\u003c/p>\n\u003cfigure id=\"attachment_78695\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients1.jpg\">\u003cimg class=\"size-full wp-image-78695\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients1.jpg\" alt=\"I like to pair sweet mangoes with herbaceous cilantro and strawberries with spicy black pepper. Photo: Kate Williams\" width=\"1000\" height=\"663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to pair sweet mangoes with herbaceous cilantro and strawberries with spicy black pepper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The best place to start is by using super-ripe fruit. If your grocery store has a sale section for produce, check there first. You don’t want to buy rotten fruit, of course, but the riper the fruit is to start, the sweeter it will be. Super-ripe fruit will need little, if any, additional sweetener. I like to be creative with my fruit roll-ups and add complementary herbs and spices to the fruit. I also like to make a couple of batches of roll-ups at a time to maximize my oven space. For these roll-ups, I’m pairing mango with fresh cilantro (and Sichuan peppercorns, not pictured) and strawberries with freshly ground black pepper. If you’re making these for kids or picky eaters, feel free to use milder flavorings like vanilla, or to skip the flavorings altogether.\u003c/p>\n\u003cfigure id=\"attachment_78696\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/strawberries-in-processor.jpg\">\u003cimg class=\"size-full wp-image-78696\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/strawberries-in-processor.jpg\" alt=\"Use a food processor to turn the cut up fruit into a smooth puree. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a food processor to turn the cut up fruit into a smooth puree. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to use about a pound of chopped fruit per batch of fruit roll-ups. This means that for fruits with thick skin and a large pit, like mangos, I need to buy more like 1-and-1/2 pounds of whole fruit. If shopping in the aforementioned sale section, I’ll pick out a bit extra to account for the inevitable trimming of bruised or molded fruit. With berries or other fruit with little-to-no trim, I’ll pick out 1 pound to begin with. Once the fruit is chopped, I put it all in the bowl of a food processor and let it run until the fruit is completely pureed. (A blender will work too, as long as the fruit is soft).\u003c/p>\n\u003cfigure id=\"attachment_78697\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-honey.jpg\">\u003cimg class=\"size-full wp-image-78697\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-honey.jpg\" alt=\"I like to use honey as a sweetener for my fruit roll ups, but you can use regular ‘ol sugar or maple syrup if you’d prefer. Photo: Kate Williams\" width=\"1000\" height=\"703\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to use honey as a sweetener for my fruit roll ups, but you can use regular ‘ol sugar or maple syrup if you’d prefer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, I’ll taste the puree and see if it needs any sweetener. I like to use honey instead of sugar because I like the flavor, but you can use any sweetener you’d like. The mango puree didn’t need any honey, but the strawberry did. I added a teaspoon or two, until I liked the level of sweetness. It’s important to remember, though, that the sweetness will concentrate in the oven. Don’t go too crazy here. I also like to add a pinch of salt to the puree to bring out the flavor of the fruit. You could also add lemon juice, if you’d like.\u003c/p>\n\u003cfigure id=\"attachment_78698\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mango-pureed-and-cooked.jpg\">\u003cimg class=\"size-full wp-image-78698\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mango-pureed-and-cooked.jpg\" alt=\"I like to reduce the fruit puree on the stove before dehydrating it in the oven. Here, I’ve reduced the mango puree from a thin, smoothie-like consistency (on the left), to a puree that looks more like applesauce (on the right). Photo: Kate Williams\" width=\"1000\" height=\"625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to reduce the fruit puree on the stove before dehydrating it in the oven. Here, I’ve reduced the mango puree from a thin, smoothie-like consistency (on the left), to a puree that looks more like applesauce (on the right). Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, I like to reduce the puree a bit on the stove before popping it into the oven. This step is not really necessary, but it does cut down on the amount of time you’ll need to monitor the oven. My oven is pretty finicky and requires attention no matter what I’m cooking, so I like to reduce the amount of time I’m dehydrating the fruit as much as possible. I simmer the puree for 10 to 20 minutes, or until it has noticeably thickened and looks more like applesauce than soup. Make sure to stir frequently as the sugars in the puree will want to scorch.\u003c/p>\n\u003cfigure id=\"attachment_78699\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-black-pepper.jpg\">\u003cimg class=\"size-full wp-image-78699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-black-pepper.jpg\" alt=\"Spices like black pepper can be added directly to the reduced puree. Photo: Kate Williams\" width=\"1000\" height=\"633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spices like black pepper can be added directly to the reduced puree. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once the fruit is reduced, I like to add any additional flavorings. I save this step for the last minute so that their intensity remains strong. Fresh herbs, like cilantro, work better when they’re steeped in the warm puree and then removed before dehydrating. Spices, like black pepper, will go into the puree and stay there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now flavored, I spread the thickened puree into a thin rectangle on a parchment-lined baking sheet. I like to use the flatter, pre-cut sheets of parchment because they, well, lay flat without assistance. (A Silpat liner is the best pan liner to use here, as it doesn’t wrinkle in the oven. But Silpats are way more expensive than parchment, so don’t splurge if you don’t think you’ll use it again. If you’ve already got one: Great! Use it!)\u003c/p>\n\u003cfigure id=\"attachment_78700\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/spreading-mango.jpg\">\u003cimg class=\"size-full wp-image-78700\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/spreading-mango.jpg\" alt=\"Spread the reduced puree into a large, thin rectangle using a large offset pastry spatula. Photo: Kate Williams\" width=\"1000\" height=\"664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the reduced puree into a large, thin rectangle using a large offset pastry spatula. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The best tool for spreading is a large offset pastry spatula, but you can use a flexible rubber spatula if that’s what you’ve got on hand. Spread the puree as evenly as possible, aiming for around 1/8 inch in thickness. You can go thicker if you’d like, but the puree will take longer to dry out. If you go too much thinner than 1/8 inch, the resulting fruit roll-ups will be on the brittle side. (It’s also much easier to burn a super-thin sheet of puree than a thicker one.)\u003c/p>\n\u003cp>To dehydrate the roll-ups, you can use an oven or a dehydrator. Ovens are more common, but more finicky than a dehydrator. If you own a dehydrator, you already know how to use it, so go forth and dehydrate away! If you’re using an oven, set the temperature to the lowest possible setting. You’re aiming for a temperature between 175 and 200 degrees. My oven has vague settings, so I turn it to somewhere on the dial less than 200 but not totally off. An oven thermometer will be your friend here.\u003c/p>\n\u003cfigure id=\"attachment_78701\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cooked-mango.jpg\">\u003cimg class=\"size-full wp-image-78701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cooked-mango.jpg\" alt=\"You’ll know the puree is fully dehydrated when it is no longer sticky and can be easily peeled back from the parchment paper. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll know the puree is fully dehydrated when it is no longer sticky and can be easily peeled back from the parchment paper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Place the baking sheet of fruit puree in the oven and let it bake until it has transformed into flexible fruit roll-up material. It will no longer be wet and sticky, and should easily peel off of the parchment paper. This step will take anywhere from 4 to 6, or even more, hours, depending on the oven temperature, the thickness of the puree, and the amount of water still left in the fruit. My sheet of mango fruit roll-ups took 4 hours and my sheet of strawberry took close to 6 hours. Periodically check on the oven’s temperature, fiddling with the dial or opening and closing the oven door to keep the temperature in the target range.\u003c/p>\n\u003cp>Finally, let the dehydrated fruit roll-ups cool to room temperature before cutting them into whatever shapes you’d like. I chose to go with easy, fruit-by-the-foot style shapes here. I used a pizza wheel to cut the fruit sheets into long strips, placed the strips on clean wax paper, and rolled ‘em up.\u003c/p>\n\u003cfigure id=\"attachment_78702\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/rolling-up-mango.jpg\">\u003cimg class=\"size-full wp-image-78702\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/rolling-up-mango.jpg\" alt=\"Roll the cooled and cut fruit roll-ups on a sheet of waxed paper. Photo: Kate Williams\" width=\"1000\" height=\"655\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll the cooled and cut fruit roll-ups on a sheet of waxed paper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Fruit Roll-Ups\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 12 roll-ups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note: If you’d like to double the recipe to make two sheet trays of fruit roll-ups, divide the puree into two saucepans in step 3 to decrease the time needed to reduce the puree.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1-1 1/2 pounds ripe fruit (like strawberries, mangos, or apples)\u003c/li>\n\u003cli>Honey, to taste\u003c/li>\n\u003cli>Salt, to taste\u003c/li>\n\u003cli>Herbs, spices, and seasonings of choice, to taste (optional)\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Baking sheet\u003c/li>\n\u003cli>Parchment paper or Silpat liner\u003c/li>\n\u003cli>Food processor or blender\u003c/li>\n\u003cli>Offset or thin rubber spatula\u003c/li>\n\u003cli>Oven thermometer\u003c/li>\n\u003cli>Pizza cutter, pastry wheel, or scissors\u003c/li>\n\u003cli>Optional: Dehydrator\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line a baking sheet with parchment paper or a Silpat liner. Set aside. To prepare the fruit, peel, hull, core, and/or de-pit the fruit so that you’re only working with the fruit’s flesh. Chop the fruit into large chunks and weigh the pieces. You want around 1 pound of chopped fruit.\u003c/li>\n\u003cli>Place fruit in the bowl of a food processor, and process until fruit has turned into a smooth puree. Taste the puree and season it with honey and salt as needed, keeping in mind that the sweetness will increase as the fruit dehydrates.\u003c/li>\n\u003cli>Transfer the puree to a medium-to-large saucepan. Bring the puree to a low simmer over medium heat and cook, stirring frequently to prevent scorching, until the puree has noticeably thickened. Depending on the water content of the puree, this step will take 10 to 20 minutes. You’re looking for a texture more like applesauce than jam; you still want it to be easily spreadable.\u003c/li>\n\u003cli>Once the puree has cooked down, add flavorings. For mango, I like to add a handful of cilantro leaves, which I steep for 10 minutes and then remove, as well as a few pinches of ground Sichuan peppercorn. For strawberry, I like to add a generous grinding of black pepper. Cinnamon and nutmeg would pair well with many different fruits, as would vanilla bean and cardamom.\u003c/li>\n\u003cli>Meanwhile, preheat the oven to the lowest heat it will hold, ideally between 175 and 200 degrees. If you own a dehydrator, you can use it instead of the oven.\u003c/li>\n\u003cli>While the reduced puree is still warm, pour the puree onto the prepared baking sheet. Using an offset spatula, spread the puree into a large rectangle about 1/8-inch thick. The thinner the rectangle, the faster the fruit will dry and the stiffer the resulting roll-up will be. Try and spread the puree as evenly as possible (this will be easier or harder depending on the fruit).\u003c/li>\n\u003cli>Place the baking sheet in the oven and let the puree bake until it is longer be sticky and should peel easily off of the parchment paper, at least 4 to 6 hours. You may need to check on the oven periodically to monitor the temperature. If the oven is getting too hot, open the oven door occasionally to let it cool off. Take this time to rotate the baking sheet to ensure that the fruit is baking evenly.\u003c/li>\n\u003cli>Once the puree has dehydrated, remove the baking sheet from the oven and let it cool to room temperature. Using a pizza cutter or pastry wheel, slice the fruit into strips of whatever dimensions you’d like. I like to pull the strips off of the parchment and re-roll them into cylinders using wax paper, but they can also be rolled up in the parchment paper used for baking. Store the fruit roll-ups in an airtight container for up to a week.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Fruit roll-ups can be so much more than the sweet, sticky sugar-bombs of childhood when they're made at home. Kate Williams will show you how to get creative with your fruit snacks.","status":"publish","parent":0,"modified":1393996841,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":2012},"headData":{"title":"DIY Fruit Roll-Ups: Making a Grown-Up Version of Childhood Nostalgia | KQED","description":"Fruit roll-ups can be so much more than the sweet, sticky sugar-bombs of childhood when they're made at home. Kate Williams will show you how to get creative with your fruit snacks.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Fruit Roll-Ups: Making a Grown-Up Version of Childhood Nostalgia","datePublished":"2014-02-28T17:00:57.000Z","dateModified":"2014-03-05T05:20:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"78693 http://blogs.kqed.org/bayareabites/?p=78693","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/28/diy-fruit-roll-ups-making-a-grown-up-version-of-childhood-nostalgia/","disqusTitle":"DIY Fruit Roll-Ups: Making a Grown-Up Version of Childhood Nostalgia","path":"/bayareabites/78693/diy-fruit-roll-ups-making-a-grown-up-version-of-childhood-nostalgia","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78694\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mango.jpg\">\u003cimg class=\"size-full wp-image-78694\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/finished-mango.jpg\" alt=\"Making your own fruit roll-ups allows for plenty of personal touches. Photo: Kate Williams\" width=\"1000\" height=\"625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making your own fruit roll-ups allows for plenty of personal touches. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I was not one of those “lucky” kids who got to feast on fruit roll-ups at lunch every day. We’d get the brightly colored, sticky sweet treats every once in a while (the rainbow colored rolls with the punch-out animal shapes that would stick to the roof of my mouth were my favorite), but I was far more likely to have one of those dreaded fruit leather bars from the natural grocery for dessert. Of course, this meant I coveted the other sugar-filled lunch boxes that surrounded me at my elementary school table and still think back fondly on fruit roll-ups.\u003c/p>\n\u003cp>I’m not sure that I would ever want to go so far as to attempt to re-create the exact flavor of those childhood treats; my taste skews far more savory than sweet these days. But it’s easy to adapt the basic premise of the roll-up (dehydrated fruit puree) to suit just about anyone.\u003c/p>\n\u003cfigure id=\"attachment_78695\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients1.jpg\">\u003cimg class=\"size-full wp-image-78695\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ingredients1.jpg\" alt=\"I like to pair sweet mangoes with herbaceous cilantro and strawberries with spicy black pepper. Photo: Kate Williams\" width=\"1000\" height=\"663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to pair sweet mangoes with herbaceous cilantro and strawberries with spicy black pepper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The best place to start is by using super-ripe fruit. If your grocery store has a sale section for produce, check there first. You don’t want to buy rotten fruit, of course, but the riper the fruit is to start, the sweeter it will be. Super-ripe fruit will need little, if any, additional sweetener. I like to be creative with my fruit roll-ups and add complementary herbs and spices to the fruit. I also like to make a couple of batches of roll-ups at a time to maximize my oven space. For these roll-ups, I’m pairing mango with fresh cilantro (and Sichuan peppercorns, not pictured) and strawberries with freshly ground black pepper. If you’re making these for kids or picky eaters, feel free to use milder flavorings like vanilla, or to skip the flavorings altogether.\u003c/p>\n\u003cfigure id=\"attachment_78696\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/strawberries-in-processor.jpg\">\u003cimg class=\"size-full wp-image-78696\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/strawberries-in-processor.jpg\" alt=\"Use a food processor to turn the cut up fruit into a smooth puree. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a food processor to turn the cut up fruit into a smooth puree. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to use about a pound of chopped fruit per batch of fruit roll-ups. This means that for fruits with thick skin and a large pit, like mangos, I need to buy more like 1-and-1/2 pounds of whole fruit. If shopping in the aforementioned sale section, I’ll pick out a bit extra to account for the inevitable trimming of bruised or molded fruit. With berries or other fruit with little-to-no trim, I’ll pick out 1 pound to begin with. Once the fruit is chopped, I put it all in the bowl of a food processor and let it run until the fruit is completely pureed. (A blender will work too, as long as the fruit is soft).\u003c/p>\n\u003cfigure id=\"attachment_78697\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-honey.jpg\">\u003cimg class=\"size-full wp-image-78697\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-honey.jpg\" alt=\"I like to use honey as a sweetener for my fruit roll ups, but you can use regular ‘ol sugar or maple syrup if you’d prefer. Photo: Kate Williams\" width=\"1000\" height=\"703\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to use honey as a sweetener for my fruit roll ups, but you can use regular ‘ol sugar or maple syrup if you’d prefer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, I’ll taste the puree and see if it needs any sweetener. I like to use honey instead of sugar because I like the flavor, but you can use any sweetener you’d like. The mango puree didn’t need any honey, but the strawberry did. I added a teaspoon or two, until I liked the level of sweetness. It’s important to remember, though, that the sweetness will concentrate in the oven. Don’t go too crazy here. I also like to add a pinch of salt to the puree to bring out the flavor of the fruit. You could also add lemon juice, if you’d like.\u003c/p>\n\u003cfigure id=\"attachment_78698\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mango-pureed-and-cooked.jpg\">\u003cimg class=\"size-full wp-image-78698\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/mango-pureed-and-cooked.jpg\" alt=\"I like to reduce the fruit puree on the stove before dehydrating it in the oven. Here, I’ve reduced the mango puree from a thin, smoothie-like consistency (on the left), to a puree that looks more like applesauce (on the right). Photo: Kate Williams\" width=\"1000\" height=\"625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to reduce the fruit puree on the stove before dehydrating it in the oven. Here, I’ve reduced the mango puree from a thin, smoothie-like consistency (on the left), to a puree that looks more like applesauce (on the right). Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, I like to reduce the puree a bit on the stove before popping it into the oven. This step is not really necessary, but it does cut down on the amount of time you’ll need to monitor the oven. My oven is pretty finicky and requires attention no matter what I’m cooking, so I like to reduce the amount of time I’m dehydrating the fruit as much as possible. I simmer the puree for 10 to 20 minutes, or until it has noticeably thickened and looks more like applesauce than soup. Make sure to stir frequently as the sugars in the puree will want to scorch.\u003c/p>\n\u003cfigure id=\"attachment_78699\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-black-pepper.jpg\">\u003cimg class=\"size-full wp-image-78699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/adding-black-pepper.jpg\" alt=\"Spices like black pepper can be added directly to the reduced puree. Photo: Kate Williams\" width=\"1000\" height=\"633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spices like black pepper can be added directly to the reduced puree. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once the fruit is reduced, I like to add any additional flavorings. I save this step for the last minute so that their intensity remains strong. Fresh herbs, like cilantro, work better when they’re steeped in the warm puree and then removed before dehydrating. Spices, like black pepper, will go into the puree and stay there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now flavored, I spread the thickened puree into a thin rectangle on a parchment-lined baking sheet. I like to use the flatter, pre-cut sheets of parchment because they, well, lay flat without assistance. (A Silpat liner is the best pan liner to use here, as it doesn’t wrinkle in the oven. But Silpats are way more expensive than parchment, so don’t splurge if you don’t think you’ll use it again. If you’ve already got one: Great! Use it!)\u003c/p>\n\u003cfigure id=\"attachment_78700\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/spreading-mango.jpg\">\u003cimg class=\"size-full wp-image-78700\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/spreading-mango.jpg\" alt=\"Spread the reduced puree into a large, thin rectangle using a large offset pastry spatula. Photo: Kate Williams\" width=\"1000\" height=\"664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the reduced puree into a large, thin rectangle using a large offset pastry spatula. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The best tool for spreading is a large offset pastry spatula, but you can use a flexible rubber spatula if that’s what you’ve got on hand. Spread the puree as evenly as possible, aiming for around 1/8 inch in thickness. You can go thicker if you’d like, but the puree will take longer to dry out. If you go too much thinner than 1/8 inch, the resulting fruit roll-ups will be on the brittle side. (It’s also much easier to burn a super-thin sheet of puree than a thicker one.)\u003c/p>\n\u003cp>To dehydrate the roll-ups, you can use an oven or a dehydrator. Ovens are more common, but more finicky than a dehydrator. If you own a dehydrator, you already know how to use it, so go forth and dehydrate away! If you’re using an oven, set the temperature to the lowest possible setting. You’re aiming for a temperature between 175 and 200 degrees. My oven has vague settings, so I turn it to somewhere on the dial less than 200 but not totally off. An oven thermometer will be your friend here.\u003c/p>\n\u003cfigure id=\"attachment_78701\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cooked-mango.jpg\">\u003cimg class=\"size-full wp-image-78701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cooked-mango.jpg\" alt=\"You’ll know the puree is fully dehydrated when it is no longer sticky and can be easily peeled back from the parchment paper. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll know the puree is fully dehydrated when it is no longer sticky and can be easily peeled back from the parchment paper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Place the baking sheet of fruit puree in the oven and let it bake until it has transformed into flexible fruit roll-up material. It will no longer be wet and sticky, and should easily peel off of the parchment paper. This step will take anywhere from 4 to 6, or even more, hours, depending on the oven temperature, the thickness of the puree, and the amount of water still left in the fruit. My sheet of mango fruit roll-ups took 4 hours and my sheet of strawberry took close to 6 hours. Periodically check on the oven’s temperature, fiddling with the dial or opening and closing the oven door to keep the temperature in the target range.\u003c/p>\n\u003cp>Finally, let the dehydrated fruit roll-ups cool to room temperature before cutting them into whatever shapes you’d like. I chose to go with easy, fruit-by-the-foot style shapes here. I used a pizza wheel to cut the fruit sheets into long strips, placed the strips on clean wax paper, and rolled ‘em up.\u003c/p>\n\u003cfigure id=\"attachment_78702\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/rolling-up-mango.jpg\">\u003cimg class=\"size-full wp-image-78702\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/rolling-up-mango.jpg\" alt=\"Roll the cooled and cut fruit roll-ups on a sheet of waxed paper. Photo: Kate Williams\" width=\"1000\" height=\"655\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll the cooled and cut fruit roll-ups on a sheet of waxed paper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Fruit Roll-Ups\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 12 roll-ups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note: If you’d like to double the recipe to make two sheet trays of fruit roll-ups, divide the puree into two saucepans in step 3 to decrease the time needed to reduce the puree.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1-1 1/2 pounds ripe fruit (like strawberries, mangos, or apples)\u003c/li>\n\u003cli>Honey, to taste\u003c/li>\n\u003cli>Salt, to taste\u003c/li>\n\u003cli>Herbs, spices, and seasonings of choice, to taste (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Baking sheet\u003c/li>\n\u003cli>Parchment paper or Silpat liner\u003c/li>\n\u003cli>Food processor or blender\u003c/li>\n\u003cli>Offset or thin rubber spatula\u003c/li>\n\u003cli>Oven thermometer\u003c/li>\n\u003cli>Pizza cutter, pastry wheel, or scissors\u003c/li>\n\u003cli>Optional: Dehydrator\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line a baking sheet with parchment paper or a Silpat liner. Set aside. To prepare the fruit, peel, hull, core, and/or de-pit the fruit so that you’re only working with the fruit’s flesh. Chop the fruit into large chunks and weigh the pieces. You want around 1 pound of chopped fruit.\u003c/li>\n\u003cli>Place fruit in the bowl of a food processor, and process until fruit has turned into a smooth puree. Taste the puree and season it with honey and salt as needed, keeping in mind that the sweetness will increase as the fruit dehydrates.\u003c/li>\n\u003cli>Transfer the puree to a medium-to-large saucepan. Bring the puree to a low simmer over medium heat and cook, stirring frequently to prevent scorching, until the puree has noticeably thickened. Depending on the water content of the puree, this step will take 10 to 20 minutes. You’re looking for a texture more like applesauce than jam; you still want it to be easily spreadable.\u003c/li>\n\u003cli>Once the puree has cooked down, add flavorings. For mango, I like to add a handful of cilantro leaves, which I steep for 10 minutes and then remove, as well as a few pinches of ground Sichuan peppercorn. For strawberry, I like to add a generous grinding of black pepper. Cinnamon and nutmeg would pair well with many different fruits, as would vanilla bean and cardamom.\u003c/li>\n\u003cli>Meanwhile, preheat the oven to the lowest heat it will hold, ideally between 175 and 200 degrees. If you own a dehydrator, you can use it instead of the oven.\u003c/li>\n\u003cli>While the reduced puree is still warm, pour the puree onto the prepared baking sheet. Using an offset spatula, spread the puree into a large rectangle about 1/8-inch thick. The thinner the rectangle, the faster the fruit will dry and the stiffer the resulting roll-up will be. Try and spread the puree as evenly as possible (this will be easier or harder depending on the fruit).\u003c/li>\n\u003cli>Place the baking sheet in the oven and let the puree bake until it is longer be sticky and should peel easily off of the parchment paper, at least 4 to 6 hours. You may need to check on the oven periodically to monitor the temperature. If the oven is getting too hot, open the oven door occasionally to let it cool off. Take this time to rotate the baking sheet to ensure that the fruit is baking evenly.\u003c/li>\n\u003cli>Once the puree has dehydrated, remove the baking sheet from the oven and let it cool to room temperature. Using a pizza cutter or pastry wheel, slice the fruit into strips of whatever dimensions you’d like. I like to pull the strips off of the parchment and re-roll them into cylinders using wax paper, but they can also be rolled up in the parchment paper used for baking. Store the fruit roll-ups in an airtight container for up to a week.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78693/diy-fruit-roll-ups-making-a-grown-up-version-of-childhood-nostalgia","authors":["5485"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_12"],"tags":["bayareabites_4125","bayareabites_987","bayareabites_13118","bayareabites_678"],"featImg":"bayareabites_78704","label":"bayareabites"},"bayareabites_36120":{"type":"posts","id":"bayareabites_36120","meta":{"index":"posts_1591205157","site":"bayareabites","id":"36120","score":null,"sort":[1323705642000]},"guestAuthors":[],"slug":"pumpkin-toffee-whoopsie-pies","title":"Pumpkin Toffee Whoop(s)ie Pies","publishDate":1323705642,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin toffee whoopie pies\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36124\">\u003c/a>\u003cbr>\n\u003cem>Whoopie!\u003c/em>\u003c/p>\n\u003cp>I have a confession to make. These were really supposed to be amazing chewy pumpkin toffee cookies. Apparently \u003cstrong>chewy\u003c/strong> and \u003cstrong>pumpkin cookies\u003c/strong> are notorious nemeses. Had I consulted the internet before attempting such a perilous undertaking I could have saved myself much heartache, wasted butter, and trays of puffy pumpkin \"cookies\" taunting me with their flagrant cakiness. \u003c/p>\n\u003cp>I felt like a failure. A fraud. What happened? Why did my cookies turn into cakes? It's all the pumpkin's fault. I learned that the high moisture content of pumpkin puree was the cause of my demise. There are two purported solutions: simmer the puree until the moisture is cooked out, or use pumpkin butter instead of puree. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"pumpkin puree\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-2\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36121\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Puree, I shake my fist at you\u003c/em>\u003c/p>\n\u003cp>Well, what's done is done. I'll tackle chewy pumpkin cookies when my ego has had time to heal. In the meantime, what to do with these blasted cookie-cakes? Truth be told, while they made god-awful cookies in terms of texture, the flavor was what I was looking for -- full of \u003cstrong>pumpkin spice\u003c/strong> warmth and tasty \u003cstrong>toffee bits\u003c/strong>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-3.jpg\" alt=\"toffee bits\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-3\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36122\">\u003c/a>\u003cbr>\n\u003cem>Toffee, we're still friends\u003c/em>\u003c/p>\n\u003cp>Come to think of it, these cookie fails were quite successful muffin tops. And that's when it hit me. \u003cstrong>Whoopie pies\u003c/strong>! (Or shall I say \u003cem>whoopsie\u003c/em> pies.) My first grade art teacher always said, \"Make a mistake work for you,\" so this one goes out to you, Miss Morrow. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-5.jpg\" alt=\"Pumpkin Cream Cheese Frosting\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-5\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36123\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Cream Cheese Frosting\u003c/em>\u003c/p>\n\u003cp>I whipped up some \u003cstrong>Pumpkin Cream Cheese Frosting\u003c/strong> (which \u003cem>rocked\u003c/em> if I do say so myself), and sandwiched a generous dollop between two of my pumpkin cookie-cakes. A finishing touch of some toffee bits along the edges and I had myself something to whoop about. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"Pumpkin Toffee Whoop(s)ie Pies\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-7\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36125\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Whoop(s)ie Pies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Toffee Whoopie Pies\u003c/strong>\u003cbr>\nA pumpkin cookie whoopsie turns into a whoopie with some quick thinking and a dose of Pumpkin Cream Cheese Frosting (which, I am now convinced, can cure all baking woes). \u003c/p>\n\u003cp>Prep Time: 1 hour 20 minutes\u003cbr>\nCook Time: 12 minutes\u003cbr>\nTotal Time: 1 hour 32 minutes\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 8 whoopie pies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup (2 sticks) butter, softened to room temperature\u003cbr>\n1 cup dark brown sugar\u003cbr>\n1/2 cup (4 ounces) pumpkin puree\u003cbr>\n2 teaspoons vanilla\u003cbr>\n2 eggs, at room temperature\u003cbr>\n2 cups all-purpose flour\u003cbr>\n1/4 cup cornstarch\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n1/4 teaspoon nutmeg\u003cbr>\n1/8 teaspoon allspice\u003cbr>\n8 ounces toffee bits\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Sift together the flour, cornstarch, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.\u003c/p>\n\u003cp>Cream together the sugar and butter until fluffy. Add the eggs one at a time, and mix to combine. Add pumpkin and vanilla, and mix together until smooth. (If it your mixture starts to look a bit curdled, it is likely because your eggs or butter were too cold, or because the eggs were added too quickly, causing the fat and water particles in the mixture to separate. If this happens, don't worry. Just continue with adding the dry ingredients…it should all smooth out.) \u003c/p>\n\u003cp>Add the dry ingredients to the wet mixture in thirds, mixing together until everything is incorporated.\u003c/p>\n\u003cp>Stir in the toffee bits, reserving 1/2 cup for garnishing. Cover the bowl of dough in plastic wrap and refrigerate for an hour. \u003c/p>\n\u003cp>Make the Pumpkin Cream Cheese Frosting and stick it in the fridge to chill too.\u003c/p>\n\u003cp>Preheat the oven to 350º. Scoop the dough out using a trigger ice cream or cookie scoop and place on a parchment paper-lined baking sheet. The cookie-cakes will spread, so keep it to 6 per baking sheet. \u003c/p>\n\u003cp>Bake for about 10-12 minutes or until the edges are brown and the center puffs up. Transfer to cooking rack immediately or else the toffee bits tend to stick. Let cool completely.\u003c/p>\n\u003cp>Put together your Whoopie Pies: Spread a big dollop of the Pumpkin Cream Cheese Frosting onto the bottom of one of the cookie-cakes using a butter knife or piping bag. Sandwich together by placing the bottom of a second cookie on top of the frosting. Roll the exposed frosting side of the whoopee pie over a plate of the reserved toffee bits so they stick. Enjoy! \u003c/p>\n\u003cp>\u003cstrong>Pumpkin Cream Cheese Frosting\u003c/strong>\u003c/p>\n\u003cp>Prep Time: 5 minutes\u003cbr>\nCook Time: 0 minutes\u003cbr>\nTotal Time: 5 minutes\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003c/p>\n\u003cp>8 ounces cream cheese, room temperature\u003cbr>\n1/2 cup pumpkin puree\u003cbr>\n1 - 2 cups powdered sugar\u003cbr>\n1 teaspoon of vanilla extract\u003cbr>\n1/2 teaspoon cinnamon\u003cbr>\n1/4 teaspoon nutmeg\u003cbr>\n1/8 teaspoon allspice\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>With an electric mixer, mix together the cream cheese and pumpkin puree until smooth, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Add the vanilla, cinnamon, nutmeg, and allspice, and mix. Slowly add the powdered sugar until it's as sweet as you want. Refrigerate for an hour before using.\u003c/p>\n\n","blocks":[],"excerpt":"I whipped up some Pumpkin Cream Cheese Frosting (which rocked if I do say so myself), and sandwiched a generous dollop between two of my pumpkin cookie-cakes. A finishing touch of some toffee bits along the edges and I had myself something to whoop about. ","status":"publish","parent":0,"modified":1323668975,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":822},"headData":{"title":"Pumpkin Toffee Whoop(s)ie Pies | KQED","description":"I whipped up some Pumpkin Cream Cheese Frosting (which rocked if I do say so myself), and sandwiched a generous dollop between two of my pumpkin cookie-cakes. A finishing touch of some toffee bits along the edges and I had myself something to whoop about. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Pumpkin Toffee Whoop(s)ie Pies","datePublished":"2011-12-12T16:00:42.000Z","dateModified":"2011-12-12T05:49:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"36120 http://blogs.kqed.org/bayareabites/?p=36120","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/","disqusTitle":"Pumpkin Toffee Whoop(s)ie Pies","path":"/bayareabites/36120/pumpkin-toffee-whoopsie-pies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin toffee whoopie pies\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36124\">\u003c/a>\u003cbr>\n\u003cem>Whoopie!\u003c/em>\u003c/p>\n\u003cp>I have a confession to make. These were really supposed to be amazing chewy pumpkin toffee cookies. Apparently \u003cstrong>chewy\u003c/strong> and \u003cstrong>pumpkin cookies\u003c/strong> are notorious nemeses. Had I consulted the internet before attempting such a perilous undertaking I could have saved myself much heartache, wasted butter, and trays of puffy pumpkin \"cookies\" taunting me with their flagrant cakiness. \u003c/p>\n\u003cp>I felt like a failure. A fraud. What happened? Why did my cookies turn into cakes? It's all the pumpkin's fault. I learned that the high moisture content of pumpkin puree was the cause of my demise. There are two purported solutions: simmer the puree until the moisture is cooked out, or use pumpkin butter instead of puree. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"pumpkin puree\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-2\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36121\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Puree, I shake my fist at you\u003c/em>\u003c/p>\n\u003cp>Well, what's done is done. I'll tackle chewy pumpkin cookies when my ego has had time to heal. In the meantime, what to do with these blasted cookie-cakes? Truth be told, while they made god-awful cookies in terms of texture, the flavor was what I was looking for -- full of \u003cstrong>pumpkin spice\u003c/strong> warmth and tasty \u003cstrong>toffee bits\u003c/strong>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-3.jpg\" alt=\"toffee bits\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-3\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36122\">\u003c/a>\u003cbr>\n\u003cem>Toffee, we're still friends\u003c/em>\u003c/p>\n\u003cp>Come to think of it, these cookie fails were quite successful muffin tops. And that's when it hit me. \u003cstrong>Whoopie pies\u003c/strong>! (Or shall I say \u003cem>whoopsie\u003c/em> pies.) My first grade art teacher always said, \"Make a mistake work for you,\" so this one goes out to you, Miss Morrow. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-5.jpg\" alt=\"Pumpkin Cream Cheese Frosting\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-5\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36123\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Cream Cheese Frosting\u003c/em>\u003c/p>\n\u003cp>I whipped up some \u003cstrong>Pumpkin Cream Cheese Frosting\u003c/strong> (which \u003cem>rocked\u003c/em> if I do say so myself), and sandwiched a generous dollop between two of my pumpkin cookie-cakes. A finishing touch of some toffee bits along the edges and I had myself something to whoop about. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"Pumpkin Toffee Whoop(s)ie Pies\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-7\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36125\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Whoop(s)ie Pies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Toffee Whoopie Pies\u003c/strong>\u003cbr>\nA pumpkin cookie whoopsie turns into a whoopie with some quick thinking and a dose of Pumpkin Cream Cheese Frosting (which, I am now convinced, can cure all baking woes). \u003c/p>\n\u003cp>Prep Time: 1 hour 20 minutes\u003cbr>\nCook Time: 12 minutes\u003cbr>\nTotal Time: 1 hour 32 minutes\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 8 whoopie pies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup (2 sticks) butter, softened to room temperature\u003cbr>\n1 cup dark brown sugar\u003cbr>\n1/2 cup (4 ounces) pumpkin puree\u003cbr>\n2 teaspoons vanilla\u003cbr>\n2 eggs, at room temperature\u003cbr>\n2 cups all-purpose flour\u003cbr>\n1/4 cup cornstarch\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n1/4 teaspoon nutmeg\u003cbr>\n1/8 teaspoon allspice\u003cbr>\n8 ounces toffee bits\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Sift together the flour, cornstarch, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.\u003c/p>\n\u003cp>Cream together the sugar and butter until fluffy. Add the eggs one at a time, and mix to combine. Add pumpkin and vanilla, and mix together until smooth. (If it your mixture starts to look a bit curdled, it is likely because your eggs or butter were too cold, or because the eggs were added too quickly, causing the fat and water particles in the mixture to separate. If this happens, don't worry. Just continue with adding the dry ingredients…it should all smooth out.) \u003c/p>\n\u003cp>Add the dry ingredients to the wet mixture in thirds, mixing together until everything is incorporated.\u003c/p>\n\u003cp>Stir in the toffee bits, reserving 1/2 cup for garnishing. Cover the bowl of dough in plastic wrap and refrigerate for an hour. \u003c/p>\n\u003cp>Make the Pumpkin Cream Cheese Frosting and stick it in the fridge to chill too.\u003c/p>\n\u003cp>Preheat the oven to 350º. Scoop the dough out using a trigger ice cream or cookie scoop and place on a parchment paper-lined baking sheet. The cookie-cakes will spread, so keep it to 6 per baking sheet. \u003c/p>\n\u003cp>Bake for about 10-12 minutes or until the edges are brown and the center puffs up. Transfer to cooking rack immediately or else the toffee bits tend to stick. Let cool completely.\u003c/p>\n\u003cp>Put together your Whoopie Pies: Spread a big dollop of the Pumpkin Cream Cheese Frosting onto the bottom of one of the cookie-cakes using a butter knife or piping bag. Sandwich together by placing the bottom of a second cookie on top of the frosting. Roll the exposed frosting side of the whoopee pie over a plate of the reserved toffee bits so they stick. Enjoy! \u003c/p>\n\u003cp>\u003cstrong>Pumpkin Cream Cheese Frosting\u003c/strong>\u003c/p>\n\u003cp>Prep Time: 5 minutes\u003cbr>\nCook Time: 0 minutes\u003cbr>\nTotal Time: 5 minutes\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003c/p>\n\u003cp>8 ounces cream cheese, room temperature\u003cbr>\n1/2 cup pumpkin puree\u003cbr>\n1 - 2 cups powdered sugar\u003cbr>\n1 teaspoon of vanilla extract\u003cbr>\n1/2 teaspoon cinnamon\u003cbr>\n1/4 teaspoon nutmeg\u003cbr>\n1/8 teaspoon allspice\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>With an electric mixer, mix together the cream cheese and pumpkin puree until smooth, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Add the vanilla, cinnamon, nutmeg, and allspice, and mix. Slowly add the powdered sugar until it's as sweet as you want. Refrigerate for an hour before using.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/36120/pumpkin-toffee-whoopsie-pies","authors":["5037"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1653","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_4125","bayareabites_1511","bayareabites_9957","bayareabites_9113"],"featImg":"bayareabites_36124","label":"bayareabites"},"bayareabites_29722":{"type":"posts","id":"bayareabites_29722","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29722","score":null,"sort":[1309544107000]},"guestAuthors":[],"slug":"a-tower-of-chocolate-the-three-layer-fourth-of-july-chocolate-cake","title":"A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake","publishDate":1309544107,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-5.jpg\">\u003cimg class=\"alignnone size-full wp-image-29728\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-5.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"330\">\u003c/a>\u003c/p>\n\u003cp>It's that time of year again -- the grills are uncovered, fireworks stands [used to] start popping up near busy intersections, and everyone and their mother is digging through cookbooks in search of Fourth of July recipes. This week, kids will be running around with sparklers while mom and dad solidify plans for their annual Independence Day barbecue.\u003c/p>\n\u003cp>While grilled goodies are usually at the top of everyone's mind on July 4th, there's still the all-important matter of dessert. It seems like every year, someone makes the \u003ca title=\"American Flag Cake Recipe\" href=\"http://pardonmycrumbs.blogspot.com/2010/07/flag-cake-ina-garten-patriotic.html\">traditional sheet cake that looks like the American flag\u003c/a>. You know the style: It's huge and white with a square of blueberries for the star portion of the flag, and row upon row of strawberries and frosting dollops to make up the stripes. It's a good cake, one that I've eaten and enjoyed countless times. Yes, I said countless. Which means I'm really, really bored with the same old flag cake, which I've been eating for 30-something years.\u003c/p>\n\u003cp>This year I decided to shake it up a little. I eschewed the white cake for something richer (chocolate! ganache!). Since it's Independence Day I decided to keep the red, white and blue decorations, but I sat down and thought about the best way to go about using these colors without recreating the hackneyed flag design (to you lovers of the flag cake, really, no offense). After a few days of pondering I decided to create a layer cake for a more interesting look, with half of the fruit on the \u003cem>inside\u003c/em> of the cake, peeking out the sides.\u003c/p>\n\u003cp>I think you'll like the end result: A rich, smokey cake with light, colorful accents of summer fruit and whipped cream. Kids will love the headiness of the chocolate, and adults will appreciate the departure from the norm.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-side.jpg\">\u003cimg class=\"alignnone size-full wp-image-29723\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-side.jpg\" alt=\"Fourth of July Cake\" width=\"300\" height=\"450\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> One really thick 9\" cake, which will be cut into three layers servings\u003cbr>\n\u003cstrong>Prep time: \u003c/strong> 60 minutes, including decorating\u003cbr>\n\u003cstrong>Cook time: \u003c/strong> 50 minutes\u003c/p>\n\u003cp>While making this cake, I decided to go the lazy route and used a \u003ca title=\"3 inch deep cake pan\" href=\"http://www.amazon.com/Fat-Daddios-Anodized-Aluminum-Round/dp/B0000VLIHI/httpwwwwasabi-20\" rel=\"nofollow\">9-inch cake pan that's 3-inches deep\u003c/a>. I poured all of the batter into one pan and then sliced it into three thinner layers with a \u003ca title=\"cake slicer lever\" href=\"http://www.amazon.com/Kaiser-Bakeware-Patisserie-Layered-Cutter/dp/B0000CFF2W/httpwwwwasabi-20\" rel=\"nofollow\">cake leveler\u003c/a>. There is also a \u003ca title=\"Gluten-Free Fourth of July Cake Recipe\" href=\"http://www.theculinarylife.com/2009/gluten-freefourth-of-july-chocolate-cake-recipe/\">gluten-free version of this Fourth of July cake\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For cake:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 ounces bittersweet or semisweet chocolate chopped\u003c/li>\n\u003cli>2 ounces unsweetened chocolate, chopped\u003c/li>\n\u003cli>6 tablespoons hot coffee\u003c/li>\n\u003cli>1 cup unsalted butter, at room temperature\u003c/li>\n\u003cli>1 1/2 cup sugar, divided\u003c/li>\n\u003cli>4 large egg yolks\u003c/li>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1 teaspoon baking soda\u003c/li>\n\u003cli>1 1/2 teaspoon salt\u003c/li>\n\u003cli>1 cup buttermilk, at room temperature\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>4 large egg whites\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For decorating:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 cups of \u003ca title=\"How to make homemade whipped cream\" href=\"http://www.theculinarylife.com/archive/agave-vanilla-whipped-cream-recipe/\">whipped cream\u003c/a>\u003c/li>\n\u003cli>1 carton fresh strawberries, cleaned, cored, and sliced in half\u003c/li>\n\u003cli>1 handful each of fresh blueberries\u003c/li>\n\u003cli>1 handful each of fresh raspberries\u003c/li>\n\u003cli>1/2 cup \u003ca title=\"How to make chocolate ganache\" href=\"http://www.theculinarylife.com/archive/easy-chocolate-ganache-recipe/\">chocolate ganache\u003c/a>, warmed and ready to pour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>To bake the cake:\u003c/strong>\u003cbr>\n1. Butter single 3-inch deep, 9-inch cake pan, lining the bottom with a round of parchment or wax paper (trust me, this will make your life much easier). Preheat the oven to 350 degrees.\u003cbr>\n2. Over a double boiler, melt both kinds of chocolates together with the 6 tablespoons of coffee. Stir until smooth, then set aside until the chocolate reaches room temperature.\u003cbr>\n3. With an electric mixer, beat the butter and 1 1/4 cup of the sugar until light and fluffy, about 5 minutes. While beating, slowly drizzle in the melted chocolate, following with the egg yolks one at a time.\u003cbr>\n4. In a separate bowl, sift together the flour, baking powder, baking soda and salt.\u003cbr>\n5. Mix half of the sifted dry ingredients into the creamed butter, then add the buttermilk and vanilla. Follow with the rest of the dry ingredients.\u003cbr>\n6. In a separate bowl, beat the egg whites until they hold soft peaks. Add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.\u003cbr>\n7. Fold half of the egg whites into the cake batter to lighten it up a bit, then fold in the rest, stopping just when there's no trace of egg white visible. Do not overbeat or you will flatten the batter.\u003cbr>\n8. Pour the batter into the prepared cake pan with a parchment round in the bottom. Smooth the top of the batter with your finger and bake for about 50 minutes, until a toothpick inserted into the center comes out clean.\u003cbr>\n9. Cool cake completely before decorating.\u003c/p>\n\u003cp>\u003cstrong>To decorate the cake\u003c/strong>\u003cbr>\n\u003cstrong>Note:\u003c/strong> If you're going to slice your cake horizontally, I'd recommend putting it in the refrigerator overnight (or at least a few hours) to firm up before slicing. The firmness of the cake will allow for more effective slicing. I highly recommend the use of a \u003ca title=\"cake slicer lever\" href=\"http://www.amazon.com/Kaiser-Bakeware-Patisserie-Layered-Cutter/dp/B0000CFF2W/httpwwwwasabi-20\" rel=\"nofollow\">cake leveler\u003c/a>, though a \u003ca title=\"bread knife\" href=\"http://www.amazon.com/Chicago-Cutlery-Tradition-10-Inch-Serrated/dp/B00091SCV4/httpwwwwasabi-20\" rel=\"nofollow\">serrated knife\u003c/a> will work in a pinch.\u003c/p>\n\u003col>\n\u003cli>Level your cake by removing the rounded top where it rose in the oven. You can either use a long serrated knife or a cake leveler. I use the leveler, because it's a cheap tool that does the job very well, and it's a lot easier to make straight layers by walking the leveler in a sawing motion, instead of making crooked layers with a serrated knife.\u003c/li>\n\u003cli>If you poured all of your batter into a single 9\" pan, cut it into three layers of equal thickness.\u003c/li>\n\u003cli>Place your base layer of cake onto a lazy Susan or other turnable decorating surface. Trust me, this will make your life easier.\u003c/li>\n\u003cli>Scoop whipped cream into a pastry bag, and using a large star tip of your choice, pipe a series of swirls around the edge of the cake, with a large swirl in the middle. It should look like this:\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-29726\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-2.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"250\">\u003c/a>\u003c/li>\n\u003cli>Decorate each dab of whipped cream by adding a piece of fruit into the middle. Do not add any fruit to the large swirl of whipped cream in the middle.\u003c/li>\n\u003cli>Using the pastry bag, add a small dab of whipped cream between each larger swirl. Top each dab with a blueberry. When you're done, it should look something like this:\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-3.jpg\">\u003cimg class=\"alignnone size-full wp-image-29727\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-3.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"260\">\u003c/a>\u003c/li>\n\u003cli>If you have three layers, gently place the middle layer of cake on top of the decorated layer, making sure it's straight. Decorate with whipped cream as you did the first layer, so that they look the same.\u003c/li>\n\u003cli>Place final layer of cake on top of decorated layer. Pour 1/2 cup ganache into the center of the cake, and using an \u003ca title=\"frosting knife\" href=\"http://www.amazon.com/Oxo-Good-Grips-Icing-Knife/dp/B00004OCNM/httpwwwwasabi-20\" rel=\"nofollow\">icing spatula\u003c/a> gently push the ganache to the edges, allowing it to artfully dribble over the sides. NOTE: You don't want a lot of ganache flowing all over the place. You just want a few drips down the side as an accent.\u003c/li>\n\u003cli>Set the cake in the refrigerator for 20 minutes to solidify the ganache.\u003c/li>\n\u003cli>Decorate the top of the cake with more whipped cream and fruit, like you did the other layers. You can be as creative as you want here, so go all out! When you're done, push more fruit into the visible whipped cream between the layers where it needs a little color. You should have something similar to the photo below.\u003c/li>\n\u003cli>This cake should be put in the fridge overnight to tighten up the whipped cream, which may droop and run in hot weather. Refrigerator until about an hour before serving. If it's especially hot that day, leave it in the fridge until just before you cut it.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake.jpg\">\u003cimg class=\"alignnone size-full wp-image-29724\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake.jpg\" alt=\"Fourth of July Cake\" width=\"250\" height=\"375\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"This three-layer chocolate cake is perfect for Fourth of July, with its mountain of red, white and blue decor.","status":"publish","parent":0,"modified":1550611185,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1287},"headData":{"title":"A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake | KQED","description":"This three-layer chocolate cake is perfect for Fourth of July, with its mountain of red, white and blue decor.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake","datePublished":"2011-07-01T18:15:07.000Z","dateModified":"2019-02-19T21:19:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"29722 http://blogs.kqed.org/bayareabites/?p=29722","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/07/01/a-tower-of-chocolate-the-three-layer-fourth-of-july-chocolate-cake/","disqusTitle":"A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake","path":"/bayareabites/29722/a-tower-of-chocolate-the-three-layer-fourth-of-july-chocolate-cake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-5.jpg\">\u003cimg class=\"alignnone size-full wp-image-29728\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-5.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"330\">\u003c/a>\u003c/p>\n\u003cp>It's that time of year again -- the grills are uncovered, fireworks stands [used to] start popping up near busy intersections, and everyone and their mother is digging through cookbooks in search of Fourth of July recipes. This week, kids will be running around with sparklers while mom and dad solidify plans for their annual Independence Day barbecue.\u003c/p>\n\u003cp>While grilled goodies are usually at the top of everyone's mind on July 4th, there's still the all-important matter of dessert. It seems like every year, someone makes the \u003ca title=\"American Flag Cake Recipe\" href=\"http://pardonmycrumbs.blogspot.com/2010/07/flag-cake-ina-garten-patriotic.html\">traditional sheet cake that looks like the American flag\u003c/a>. You know the style: It's huge and white with a square of blueberries for the star portion of the flag, and row upon row of strawberries and frosting dollops to make up the stripes. It's a good cake, one that I've eaten and enjoyed countless times. Yes, I said countless. Which means I'm really, really bored with the same old flag cake, which I've been eating for 30-something years.\u003c/p>\n\u003cp>This year I decided to shake it up a little. I eschewed the white cake for something richer (chocolate! ganache!). Since it's Independence Day I decided to keep the red, white and blue decorations, but I sat down and thought about the best way to go about using these colors without recreating the hackneyed flag design (to you lovers of the flag cake, really, no offense). After a few days of pondering I decided to create a layer cake for a more interesting look, with half of the fruit on the \u003cem>inside\u003c/em> of the cake, peeking out the sides.\u003c/p>\n\u003cp>I think you'll like the end result: A rich, smokey cake with light, colorful accents of summer fruit and whipped cream. Kids will love the headiness of the chocolate, and adults will appreciate the departure from the norm.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-side.jpg\">\u003cimg class=\"alignnone size-full wp-image-29723\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-side.jpg\" alt=\"Fourth of July Cake\" width=\"300\" height=\"450\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> One really thick 9\" cake, which will be cut into three layers servings\u003cbr>\n\u003cstrong>Prep time: \u003c/strong> 60 minutes, including decorating\u003cbr>\n\u003cstrong>Cook time: \u003c/strong> 50 minutes\u003c/p>\n\u003cp>While making this cake, I decided to go the lazy route and used a \u003ca title=\"3 inch deep cake pan\" href=\"http://www.amazon.com/Fat-Daddios-Anodized-Aluminum-Round/dp/B0000VLIHI/httpwwwwasabi-20\" rel=\"nofollow\">9-inch cake pan that's 3-inches deep\u003c/a>. I poured all of the batter into one pan and then sliced it into three thinner layers with a \u003ca title=\"cake slicer lever\" href=\"http://www.amazon.com/Kaiser-Bakeware-Patisserie-Layered-Cutter/dp/B0000CFF2W/httpwwwwasabi-20\" rel=\"nofollow\">cake leveler\u003c/a>. There is also a \u003ca title=\"Gluten-Free Fourth of July Cake Recipe\" href=\"http://www.theculinarylife.com/2009/gluten-freefourth-of-july-chocolate-cake-recipe/\">gluten-free version of this Fourth of July cake\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For cake:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 ounces bittersweet or semisweet chocolate chopped\u003c/li>\n\u003cli>2 ounces unsweetened chocolate, chopped\u003c/li>\n\u003cli>6 tablespoons hot coffee\u003c/li>\n\u003cli>1 cup unsalted butter, at room temperature\u003c/li>\n\u003cli>1 1/2 cup sugar, divided\u003c/li>\n\u003cli>4 large egg yolks\u003c/li>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1 teaspoon baking soda\u003c/li>\n\u003cli>1 1/2 teaspoon salt\u003c/li>\n\u003cli>1 cup buttermilk, at room temperature\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>4 large egg whites\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For decorating:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 cups of \u003ca title=\"How to make homemade whipped cream\" href=\"http://www.theculinarylife.com/archive/agave-vanilla-whipped-cream-recipe/\">whipped cream\u003c/a>\u003c/li>\n\u003cli>1 carton fresh strawberries, cleaned, cored, and sliced in half\u003c/li>\n\u003cli>1 handful each of fresh blueberries\u003c/li>\n\u003cli>1 handful each of fresh raspberries\u003c/li>\n\u003cli>1/2 cup \u003ca title=\"How to make chocolate ganache\" href=\"http://www.theculinarylife.com/archive/easy-chocolate-ganache-recipe/\">chocolate ganache\u003c/a>, warmed and ready to pour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>To bake the cake:\u003c/strong>\u003cbr>\n1. Butter single 3-inch deep, 9-inch cake pan, lining the bottom with a round of parchment or wax paper (trust me, this will make your life much easier). Preheat the oven to 350 degrees.\u003cbr>\n2. Over a double boiler, melt both kinds of chocolates together with the 6 tablespoons of coffee. Stir until smooth, then set aside until the chocolate reaches room temperature.\u003cbr>\n3. With an electric mixer, beat the butter and 1 1/4 cup of the sugar until light and fluffy, about 5 minutes. While beating, slowly drizzle in the melted chocolate, following with the egg yolks one at a time.\u003cbr>\n4. In a separate bowl, sift together the flour, baking powder, baking soda and salt.\u003cbr>\n5. Mix half of the sifted dry ingredients into the creamed butter, then add the buttermilk and vanilla. Follow with the rest of the dry ingredients.\u003cbr>\n6. In a separate bowl, beat the egg whites until they hold soft peaks. Add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.\u003cbr>\n7. Fold half of the egg whites into the cake batter to lighten it up a bit, then fold in the rest, stopping just when there's no trace of egg white visible. Do not overbeat or you will flatten the batter.\u003cbr>\n8. Pour the batter into the prepared cake pan with a parchment round in the bottom. Smooth the top of the batter with your finger and bake for about 50 minutes, until a toothpick inserted into the center comes out clean.\u003cbr>\n9. Cool cake completely before decorating.\u003c/p>\n\u003cp>\u003cstrong>To decorate the cake\u003c/strong>\u003cbr>\n\u003cstrong>Note:\u003c/strong> If you're going to slice your cake horizontally, I'd recommend putting it in the refrigerator overnight (or at least a few hours) to firm up before slicing. The firmness of the cake will allow for more effective slicing. I highly recommend the use of a \u003ca title=\"cake slicer lever\" href=\"http://www.amazon.com/Kaiser-Bakeware-Patisserie-Layered-Cutter/dp/B0000CFF2W/httpwwwwasabi-20\" rel=\"nofollow\">cake leveler\u003c/a>, though a \u003ca title=\"bread knife\" href=\"http://www.amazon.com/Chicago-Cutlery-Tradition-10-Inch-Serrated/dp/B00091SCV4/httpwwwwasabi-20\" rel=\"nofollow\">serrated knife\u003c/a> will work in a pinch.\u003c/p>\n\u003col>\n\u003cli>Level your cake by removing the rounded top where it rose in the oven. You can either use a long serrated knife or a cake leveler. I use the leveler, because it's a cheap tool that does the job very well, and it's a lot easier to make straight layers by walking the leveler in a sawing motion, instead of making crooked layers with a serrated knife.\u003c/li>\n\u003cli>If you poured all of your batter into a single 9\" pan, cut it into three layers of equal thickness.\u003c/li>\n\u003cli>Place your base layer of cake onto a lazy Susan or other turnable decorating surface. Trust me, this will make your life easier.\u003c/li>\n\u003cli>Scoop whipped cream into a pastry bag, and using a large star tip of your choice, pipe a series of swirls around the edge of the cake, with a large swirl in the middle. It should look like this:\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-29726\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-2.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"250\">\u003c/a>\u003c/li>\n\u003cli>Decorate each dab of whipped cream by adding a piece of fruit into the middle. Do not add any fruit to the large swirl of whipped cream in the middle.\u003c/li>\n\u003cli>Using the pastry bag, add a small dab of whipped cream between each larger swirl. Top each dab with a blueberry. When you're done, it should look something like this:\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-3.jpg\">\u003cimg class=\"alignnone size-full wp-image-29727\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-3.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"260\">\u003c/a>\u003c/li>\n\u003cli>If you have three layers, gently place the middle layer of cake on top of the decorated layer, making sure it's straight. Decorate with whipped cream as you did the first layer, so that they look the same.\u003c/li>\n\u003cli>Place final layer of cake on top of decorated layer. Pour 1/2 cup ganache into the center of the cake, and using an \u003ca title=\"frosting knife\" href=\"http://www.amazon.com/Oxo-Good-Grips-Icing-Knife/dp/B00004OCNM/httpwwwwasabi-20\" rel=\"nofollow\">icing spatula\u003c/a> gently push the ganache to the edges, allowing it to artfully dribble over the sides. NOTE: You don't want a lot of ganache flowing all over the place. You just want a few drips down the side as an accent.\u003c/li>\n\u003cli>Set the cake in the refrigerator for 20 minutes to solidify the ganache.\u003c/li>\n\u003cli>Decorate the top of the cake with more whipped cream and fruit, like you did the other layers. You can be as creative as you want here, so go all out! When you're done, push more fruit into the visible whipped cream between the layers where it needs a little color. You should have something similar to the photo below.\u003c/li>\n\u003cli>This cake should be put in the fridge overnight to tighten up the whipped cream, which may droop and run in hot weather. Refrigerator until about an hour before serving. If it's especially hot that day, leave it in the fridge until just before you cut it.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake.jpg\">\u003cimg class=\"alignnone size-full wp-image-29724\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake.jpg\" alt=\"Fourth of July Cake\" width=\"250\" height=\"375\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29722/a-tower-of-chocolate-the-three-layer-fourth-of-july-chocolate-cake","authors":["5120"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1653","bayareabites_1763"],"tags":["bayareabites_8243","bayareabites_1183","bayareabites_147","bayareabites_2132","bayareabites_4125","bayareabites_1082","bayareabites_14738","bayareabites_3682"],"featImg":"bayareabites_29728","label":"bayareabites"},"bayareabites_15943":{"type":"posts","id":"bayareabites_15943","meta":{"index":"posts_1591205157","site":"bayareabites","id":"15943","score":null,"sort":[1282575613000]},"guestAuthors":[],"slug":"an-excuse-to-eat-cake-for-breakfast","title":"An Excuse to Eat Cake for Breakfast","publishDate":1282575613,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/buckle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/buckle.jpg\" alt=\"Blueberry Breakfast Buckle\" title=\"Blueberry Breakfast Buckle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15944\">\u003c/a>\u003cbr>\n\u003cem>Blueberry Breakfast Buckle in Ball Jars\u003c/em>\u003c/p>\n\u003cp>I'm a sucker for old-fashioned rustic desserts like buckles, slumps, and cobblers. If buckle isn't part of your daily vocabulary, let's change that right now. Essentially a buckle is a light cake with fruit baked into it and scattered on the top. It earned its name because the fruit on top makes the dessert itself buckle ever so slightly. It's like a cross between a messy, fruity, light coffeecake and a more traditional cake. I started making blueberry buckle at the beginning of the summer and decided that it'd be perfect for breakfast. It's kind of like a blueberry muffin on steroids, so it seemed logical that in addition to making it for dessert, why wouldn't folks eat it for breakfast as well? Instead of serving it with whipped cream, why not dollop a little yogurt on the top? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/ingredients.jpg\" alt=\"ingredients for breakfast buckle\" title=\"ingredients for breakfast buckle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15945\">\u003c/a>\u003cbr>\n\u003cem>Laying out the Ingredients for Breakfast Buckle\u003c/em>\u003c/p>\n\u003cp>I first became obsessed with buckles and slumps when I came across Julie Richardson and Cory Schreiber's book, \u003ca href=\"http://www.amazon.com/Rustic-Fruit-Desserts-Crumbles-Pandowdies/dp/1580089763\">Rustic Fruit Desserts\u003c/a>. In it, they detail numerous recipes for great old-school desserts focusing on the seasons and really paying attention to the traits of different fruits and how they'll bake up in a variety of situations. They discuss slumps, pandowdy's, betty's, crisps, and teacakes. If you've ever had an inkling to recreate some of the great old-fashioned desserts your grandparents probably made, get this book. So this is where I found the inspiration for the buckle recipe. The one in Richardson and Schreiber's book is quite different--it's for a Tayberry Oat Buckle and uses more sugar and butter and the ever-elusive tayberry. I decided to adapt the recipe to use the more common blueberry and added a bit of lemon zest and less butter and sugar. The result is perfectly breakfast-worthy--I've literally been looking forward to waking up early and grabbing a slice (or a jar) with my coffee lately. And my coworkers are happy. Very, very happy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/jars.jpg\" alt=\"jars of breakfast buckle\" title=\"jars of breakfast buckle\" width=\"500\" height=\"372\" class=\"alignnone size-full wp-image-15946\">\u003c/a>\u003cbr>\n\u003cem>Buckles in Jars: Ready for the oven!\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, the recipe below works beautifully in a 9\" square pan as well. That way, you can slice it more traditionally. No problem. But I was drawn to the Ball Jar idea because I was asked to bring a little something to a brunch last weekend--something mini like scones to share. I was feeling like everyone had had a mini scone before, but that'd it'd be fun to introduce folks to the Breakfast Buckle. And I've been experimenting with baking in jars, so the two ideas came together naturally. If you like the idea of baking the buckle in the ball jars, let me give you a bit of advice that I learned after my first go-around: Only fill the jars 3/4 of the way full (at most)--the batter rises and you'll have a gooey mess if you don't. Wipe off the edges of your jar to prevent the rim of cooked cake that you'll (unfortunately) see in my photos below. They'd be prettier without it! I love the way you can see the berries strewn throughout. They'd also be great with some chopped pecans or walnuts on top. Experiment with any kind of fruit or nuts that you like. I guarantee, brighter mornings are in your future. Trust me on this one. \u003c/p>\n\u003cp>\u003cstrong>Blueberry Breakfast Buckle\u003c/strong>\u003cbr>\nAdapted From: \u003ca href=\"http://www.amazon.com/Rustic-Fruit-Desserts-Crumbles-Pandowdies/dp/1580089763\">Rustic Fruit Desserts\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Makes\u003c/strong>: 10-12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 Tbsp. unsalted butter at room temperature, for pan\u003cbr>\n1 1/2 cups all purpose flour\u003cbr>\n1/2 cup oat flour\u003cbr>\n1 tsp. baking powder\u003cbr>\n1/2 tsp. baking soda\u003cbr>\n1/2 tsp. fine sea salt\u003cbr>\n1/2 cup unsalted butter (1 stick)\u003cbr>\n3/4 cup granulated sugar\u003cbr>\n2 eggs\u003cbr>\n1 tsp. pure vanilla extract\u003cbr>\n1 tsp. fresh lemon zest\u003cbr>\n1 cup buttermilk\u003cbr>\n1 dry pint blueberries (2 1/2 cups or 9 oz), fresh or frozen\u003cbr>\n1/4 cup rolled oats\u003cbr>\n2 Tbsp. turbinado sugar (or brown sugar) for topping\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat the oven to 350 F. Lightly butter the insides of 10 half-pint glass jars or a 9-inch square baking pan.\u003cbr>\n2. Sift together the flours, baking powder, baking soda and salt in a medium-sized bowl.\u003cbr>\n3. Cream the butter and sugar together on medium speed with a handheld mixer or a stand mixer with the paddle attachment. Beat until light and fluffy: about 2-3 minutes.\u003cbr>\n4. Add the eggs one at a time, beating inbetween each addition to combine. Make sure to scrape down the sides of the bowl after each addition to ensure all of the ingredients are being evenly combined. Mix in the vanilla and the lemon zest.\u003cbr>\n5. Next, stir in the flour mixture in three additions alternating with the buttermilk in two additions. Essentially, you want to begin and end with the dry ingredients and scrape down the bowl a few times as you go.\u003cbr>\n6. Using a spatula, gently fold in 3/4 of the blueberries and pour the batter into the prepared jars, being cautious to only fill them 1/2-3/4 of the way full--the batter will rise! Wipe off the rims with a dry paper towel. Distribute the remaining blueberries over the tops of each buckle and sprinkle the oats and turbinado sugar over the top. If you're using a 9-inch pan instead, pour the batter out into the pan, sprinkle with remaining blueberries and oats and sugar. \u003c/p>\n\u003cp>\u003cstrong>Baking Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For 1 pint ball jars:\u003c/strong> Bake for 30-35 minutes but check frequently. I found this time varies greatly depending on exactly how much you fill your jars. So once the top looks a bit golden, pull them out--they're probably done.\u003cbr>\n\u003cstrong>For 9-inch pan:\u003c/strong> Bake for 45-50 minutes or until the top is lightly golden and firm to the touch. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>To serve,\u003c/strong> spoon a dollop of yogurt over the buckle and drizzle a little agave or honey on top if you’d like. Buckle will be good for 2 days if stored in plastic wrap (or with lids on jars) at room temperature.\u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon has found the perfect excuse to feel good about eating cake for breakfast: Blueberry Buckle. Even better? Baking them individually in ball jars. An old-fashioned, rustic dessert baked right into a relatively old-fashioned and portable little container. Kiss your box of cereal goodbye. ","status":"publish","parent":0,"modified":1281974254,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1046},"headData":{"title":"An Excuse to Eat Cake for Breakfast | KQED","description":"Megan Gordon has found the perfect excuse to feel good about eating cake for breakfast: Blueberry Buckle. Even better? Baking them individually in ball jars. An old-fashioned, rustic dessert baked right into a relatively old-fashioned and portable little container. Kiss your box of cereal goodbye. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"An Excuse to Eat Cake for Breakfast","datePublished":"2010-08-23T15:00:13.000Z","dateModified":"2010-08-16T15:57:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"15943 http://blogs.kqed.org/bayareabites/?p=15943","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/08/23/an-excuse-to-eat-cake-for-breakfast/","disqusTitle":"An Excuse to Eat Cake for Breakfast","path":"/bayareabites/15943/an-excuse-to-eat-cake-for-breakfast","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/buckle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/buckle.jpg\" alt=\"Blueberry Breakfast Buckle\" title=\"Blueberry Breakfast Buckle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15944\">\u003c/a>\u003cbr>\n\u003cem>Blueberry Breakfast Buckle in Ball Jars\u003c/em>\u003c/p>\n\u003cp>I'm a sucker for old-fashioned rustic desserts like buckles, slumps, and cobblers. If buckle isn't part of your daily vocabulary, let's change that right now. Essentially a buckle is a light cake with fruit baked into it and scattered on the top. It earned its name because the fruit on top makes the dessert itself buckle ever so slightly. It's like a cross between a messy, fruity, light coffeecake and a more traditional cake. I started making blueberry buckle at the beginning of the summer and decided that it'd be perfect for breakfast. It's kind of like a blueberry muffin on steroids, so it seemed logical that in addition to making it for dessert, why wouldn't folks eat it for breakfast as well? Instead of serving it with whipped cream, why not dollop a little yogurt on the top? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/ingredients.jpg\" alt=\"ingredients for breakfast buckle\" title=\"ingredients for breakfast buckle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15945\">\u003c/a>\u003cbr>\n\u003cem>Laying out the Ingredients for Breakfast Buckle\u003c/em>\u003c/p>\n\u003cp>I first became obsessed with buckles and slumps when I came across Julie Richardson and Cory Schreiber's book, \u003ca href=\"http://www.amazon.com/Rustic-Fruit-Desserts-Crumbles-Pandowdies/dp/1580089763\">Rustic Fruit Desserts\u003c/a>. In it, they detail numerous recipes for great old-school desserts focusing on the seasons and really paying attention to the traits of different fruits and how they'll bake up in a variety of situations. They discuss slumps, pandowdy's, betty's, crisps, and teacakes. If you've ever had an inkling to recreate some of the great old-fashioned desserts your grandparents probably made, get this book. So this is where I found the inspiration for the buckle recipe. The one in Richardson and Schreiber's book is quite different--it's for a Tayberry Oat Buckle and uses more sugar and butter and the ever-elusive tayberry. I decided to adapt the recipe to use the more common blueberry and added a bit of lemon zest and less butter and sugar. The result is perfectly breakfast-worthy--I've literally been looking forward to waking up early and grabbing a slice (or a jar) with my coffee lately. And my coworkers are happy. Very, very happy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/jars.jpg\" alt=\"jars of breakfast buckle\" title=\"jars of breakfast buckle\" width=\"500\" height=\"372\" class=\"alignnone size-full wp-image-15946\">\u003c/a>\u003cbr>\n\u003cem>Buckles in Jars: Ready for the oven!\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, the recipe below works beautifully in a 9\" square pan as well. That way, you can slice it more traditionally. No problem. But I was drawn to the Ball Jar idea because I was asked to bring a little something to a brunch last weekend--something mini like scones to share. I was feeling like everyone had had a mini scone before, but that'd it'd be fun to introduce folks to the Breakfast Buckle. And I've been experimenting with baking in jars, so the two ideas came together naturally. If you like the idea of baking the buckle in the ball jars, let me give you a bit of advice that I learned after my first go-around: Only fill the jars 3/4 of the way full (at most)--the batter rises and you'll have a gooey mess if you don't. Wipe off the edges of your jar to prevent the rim of cooked cake that you'll (unfortunately) see in my photos below. They'd be prettier without it! I love the way you can see the berries strewn throughout. They'd also be great with some chopped pecans or walnuts on top. Experiment with any kind of fruit or nuts that you like. I guarantee, brighter mornings are in your future. Trust me on this one. \u003c/p>\n\u003cp>\u003cstrong>Blueberry Breakfast Buckle\u003c/strong>\u003cbr>\nAdapted From: \u003ca href=\"http://www.amazon.com/Rustic-Fruit-Desserts-Crumbles-Pandowdies/dp/1580089763\">Rustic Fruit Desserts\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Makes\u003c/strong>: 10-12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 Tbsp. unsalted butter at room temperature, for pan\u003cbr>\n1 1/2 cups all purpose flour\u003cbr>\n1/2 cup oat flour\u003cbr>\n1 tsp. baking powder\u003cbr>\n1/2 tsp. baking soda\u003cbr>\n1/2 tsp. fine sea salt\u003cbr>\n1/2 cup unsalted butter (1 stick)\u003cbr>\n3/4 cup granulated sugar\u003cbr>\n2 eggs\u003cbr>\n1 tsp. pure vanilla extract\u003cbr>\n1 tsp. fresh lemon zest\u003cbr>\n1 cup buttermilk\u003cbr>\n1 dry pint blueberries (2 1/2 cups or 9 oz), fresh or frozen\u003cbr>\n1/4 cup rolled oats\u003cbr>\n2 Tbsp. turbinado sugar (or brown sugar) for topping\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat the oven to 350 F. Lightly butter the insides of 10 half-pint glass jars or a 9-inch square baking pan.\u003cbr>\n2. Sift together the flours, baking powder, baking soda and salt in a medium-sized bowl.\u003cbr>\n3. Cream the butter and sugar together on medium speed with a handheld mixer or a stand mixer with the paddle attachment. Beat until light and fluffy: about 2-3 minutes.\u003cbr>\n4. Add the eggs one at a time, beating inbetween each addition to combine. Make sure to scrape down the sides of the bowl after each addition to ensure all of the ingredients are being evenly combined. Mix in the vanilla and the lemon zest.\u003cbr>\n5. Next, stir in the flour mixture in three additions alternating with the buttermilk in two additions. Essentially, you want to begin and end with the dry ingredients and scrape down the bowl a few times as you go.\u003cbr>\n6. Using a spatula, gently fold in 3/4 of the blueberries and pour the batter into the prepared jars, being cautious to only fill them 1/2-3/4 of the way full--the batter will rise! Wipe off the rims with a dry paper towel. Distribute the remaining blueberries over the tops of each buckle and sprinkle the oats and turbinado sugar over the top. If you're using a 9-inch pan instead, pour the batter out into the pan, sprinkle with remaining blueberries and oats and sugar. \u003c/p>\n\u003cp>\u003cstrong>Baking Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For 1 pint ball jars:\u003c/strong> Bake for 30-35 minutes but check frequently. I found this time varies greatly depending on exactly how much you fill your jars. So once the top looks a bit golden, pull them out--they're probably done.\u003cbr>\n\u003cstrong>For 9-inch pan:\u003c/strong> Bake for 45-50 minutes or until the top is lightly golden and firm to the touch. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>To serve,\u003c/strong> spoon a dollop of yogurt over the buckle and drizzle a little agave or honey on top if you’d like. Buckle will be good for 2 days if stored in plastic wrap (or with lids on jars) at room temperature.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/15943/an-excuse-to-eat-cake-for-breakfast","authors":["5072"],"categories":["bayareabites_1516"],"tags":["bayareabites_253","bayareabites_8320","bayareabites_477","bayareabites_8321","bayareabites_4125"],"label":"bayareabites"},"bayareabites_13816":{"type":"posts","id":"bayareabites_13816","meta":{"index":"posts_1591205157","site":"bayareabites","id":"13816","score":null,"sort":[1275326852000]},"guestAuthors":[],"slug":"ode-to-nutella","title":"Ode to Nutella","publishDate":1275326852,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/header.jpg\" alt=\"Nutella and Roasted Hazelnuts\" title=\"Nutella and Roasted Hazelnuts\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13817\">\u003cbr>\nWhen I taught English, I'd have my students write odes to objects, people, or places that they truly loved. I'd do the exercise along with them and for me, those odes always turned out to be about food. Big surprise. One of my favorite students told me one spring that it was a good thing I ran marathons otherwise he thought I could potentially be quite round. Thanks, Ryan. Your grade didn't suffer for that at all. Not one bit. So while I've been out of the classroom now for almost two years and while I haven't written an ode in quite sometime, I thought I'd write a dedication to Nutella today. Because frankly, I'm obsessed with the stuff. This is beyond a playful ode. This is serious. \u003c/p>\n\u003cp>I think the first time I had Nutella was in my college dorm and little individual packets were being passed around the hall. Someone's mom had sent a pretty stellar care package. I tracked down the source and made friends with Liz. Thankfully, her mom just kept sending those care packages. In graduate school, my friend Laura jazzed up her brownies with Nutella. For reasons other than this (although this counts as a firm reason), I'm devastated we now live across the country from one another. And when I lived in Boston suffering through those long winters, I'd \"spike\" my coffee with spoonfuls of Nutella. I'm convinced it helped me get through many a long night of studying. \u003c/p>\n\u003cp>The history of Nutella is an interesting one. It was created in the late 1940's by Pietro Fierro. Because of war rationing, there wasn't an abundance of cocoa and Fierro was a pastry maker in dire need of a rich spread to use with his baked goods. He decided to mix in hazelnuts to serve almost as a filler and to stretch out the chocolate supply. According to the \u003ca href=\"http://www.nutellausa.com/history2.htm\">Nutella homepage\u003c/a>, the treat was originally called \"pasta gianduja\"--\u003cem>gianduja\u003c/em> being a carnival character infamous in the Italian region of Piedmont and \u003cem>pasta\u003c/em> denoting that it was a paste. At the time, it was made in small loaves so you could slice it and place it right on bread like a piece of cheese or a cold cut (Dear Nutella manufacturers, let's bring this one back!) Nutella began to make its way from Italy to the United States in the early 80's, and you know the rest of the story. \u003c/p>\n\u003cp>Today, Nutella's popularity has reached cult status in some circles. Major grocery stores stock it. Some folks are getting \u003ca href=\"http://bloggingoodfood.com/tag/nutella-tattoo/\">Nutella tattoos\u003c/a>. Food bloggers adore it. There is, in fact, a \u003ca href=\"http://www.nutelladay.com/\">World Nutella Day \u003c/a>each year on February 5th. Meredith Stubbs of Food52 recently considered Nutella in her column for the New York Times, \u003ca href=\"http://tmagazine.blogs.nytimes.com/2010/04/06/the-new-staples-fresh-turmeric-urfa-biber-nutella/\">The New Staples\u003c/a>. It's big. It's undeniable. \u003c/p>\n\u003cp>The one bummer about Nutella is that it does contain hydrogenated oils (another reason to make your own using my friend Shannalee's \u003ca href=\"http://foodloveswriting.com/2010/03/04/how-we-are-waiting/\">homemade Nutella recipe\u003c/a>). Last time I checked, this is the reason my local Whole Foods doesn't stock it. For awhile, I'd buy a more expensive version of Nutella that did not contain hydrogenated oils but it was almost three times the cost. So I rationalize the treat a few ways: I either use recipes that emulate the flavor of Nutella by using good cocoa and ground hazelnuts or I think of Nutella very much as a treat. I try not to buy it all that often and when I do have it around, I try and do something special with it rather than just eat it spoonful by spoonful out of the jar--although that can prove to be pretty special, too. So recently I made a Nutella puff pastry that would fall into the ridiculously easy yet special category.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/pie1.jpg\" alt=\"Nutella Puff Pastry\" title=\"Nutella Puff Pastry\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-13824\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's almost less of a recipe than it is a vehicle with which to enjoy a little Nutella. Regardless, it'll please crowds of coworkers, families, significant others, small dogs. You name it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/slice.jpg\" alt=\"Piece of Nutella Puff Pastry\" title=\"Piece of Nutella Puff Pastry\" width=\"500\" height=\"423\" class=\"alignnone size-full wp-image-13822\">\u003c/p>\n\u003cp>\u003cstrong>Nutella Puff Pastry\u003c/strong>\u003cbr>\nThis recipe was inspired by a recipe for \u003ca href=\"http://www.marthastewart.com/recipe/chocolate-almond-pastries\">Chocolate-Almond Pastries\u003c/a> in the December ‘09 issue of Martha Stewart Magazine. I gave it new life by using hazelnuts and Nutella. It’s a versatile recipe–you could easily use any combination of nuts, dried fruits, and chocolates. Next time I make it, I’m going to add a few dollops of Mascarpone cheese to finish it off.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 sheet frozen puff pastry (from a 17.3 package), thawed\u003cbr>\n1 large egg, beaten for an egg wash\u003cbr>\n7 oz. Nutella (roughly half of a 13 oz. jar)\u003cbr>\n1 Tbsp. sugar for sanding the crust\u003cbr>\nFleur de sel (or fine sea salt) for finishing\u003cbr>\n4 Tbsp. whole hazelnuts, toasted and chopped\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 450 degrees.\u003cbr>\n2. Arrange puff pastry on a parchment-lined baking sheet. Form a 10-inch square and fold each edge in to make a 1-inch crust. Poke middle of dough numerous times with a fork. Brush edges of dough with egg wash and sprinkle with sugar. Freeze for fifteen minutes.\u003cbr>\n3. Transfer baking sheet to oven and bake until pastry is puffed and golden brown, 15 to 20 minutes.\u003cbr>\n4. Remove from oven and spread Nutella evenly across the pastry. The Nutella will begin to melt, making it much easier to spread.\u003cbr>\n5. Sprinkle with sea salt and hazelnuts and cut into 4 squares or 6 triangles. Serve warm.\u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon explores the history of Nutella and demonstrates the simplest of recipes to celebrate its longevity. ","status":"publish","parent":0,"modified":1275326852,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":931},"headData":{"title":"Ode to Nutella | KQED","description":"Megan Gordon explores the history of Nutella and demonstrates the simplest of recipes to celebrate its longevity. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ode to Nutella","datePublished":"2010-05-31T17:27:32.000Z","dateModified":"2010-05-31T17:27:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"13816 http://blogs.kqed.org/bayareabites/?p=13816","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/05/31/ode-to-nutella/","disqusTitle":"Ode to Nutella","path":"/bayareabites/13816/ode-to-nutella","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/header.jpg\" alt=\"Nutella and Roasted Hazelnuts\" title=\"Nutella and Roasted Hazelnuts\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13817\">\u003cbr>\nWhen I taught English, I'd have my students write odes to objects, people, or places that they truly loved. I'd do the exercise along with them and for me, those odes always turned out to be about food. Big surprise. One of my favorite students told me one spring that it was a good thing I ran marathons otherwise he thought I could potentially be quite round. Thanks, Ryan. Your grade didn't suffer for that at all. Not one bit. So while I've been out of the classroom now for almost two years and while I haven't written an ode in quite sometime, I thought I'd write a dedication to Nutella today. Because frankly, I'm obsessed with the stuff. This is beyond a playful ode. This is serious. \u003c/p>\n\u003cp>I think the first time I had Nutella was in my college dorm and little individual packets were being passed around the hall. Someone's mom had sent a pretty stellar care package. I tracked down the source and made friends with Liz. Thankfully, her mom just kept sending those care packages. In graduate school, my friend Laura jazzed up her brownies with Nutella. For reasons other than this (although this counts as a firm reason), I'm devastated we now live across the country from one another. And when I lived in Boston suffering through those long winters, I'd \"spike\" my coffee with spoonfuls of Nutella. I'm convinced it helped me get through many a long night of studying. \u003c/p>\n\u003cp>The history of Nutella is an interesting one. It was created in the late 1940's by Pietro Fierro. Because of war rationing, there wasn't an abundance of cocoa and Fierro was a pastry maker in dire need of a rich spread to use with his baked goods. He decided to mix in hazelnuts to serve almost as a filler and to stretch out the chocolate supply. According to the \u003ca href=\"http://www.nutellausa.com/history2.htm\">Nutella homepage\u003c/a>, the treat was originally called \"pasta gianduja\"--\u003cem>gianduja\u003c/em> being a carnival character infamous in the Italian region of Piedmont and \u003cem>pasta\u003c/em> denoting that it was a paste. At the time, it was made in small loaves so you could slice it and place it right on bread like a piece of cheese or a cold cut (Dear Nutella manufacturers, let's bring this one back!) Nutella began to make its way from Italy to the United States in the early 80's, and you know the rest of the story. \u003c/p>\n\u003cp>Today, Nutella's popularity has reached cult status in some circles. Major grocery stores stock it. Some folks are getting \u003ca href=\"http://bloggingoodfood.com/tag/nutella-tattoo/\">Nutella tattoos\u003c/a>. Food bloggers adore it. There is, in fact, a \u003ca href=\"http://www.nutelladay.com/\">World Nutella Day \u003c/a>each year on February 5th. Meredith Stubbs of Food52 recently considered Nutella in her column for the New York Times, \u003ca href=\"http://tmagazine.blogs.nytimes.com/2010/04/06/the-new-staples-fresh-turmeric-urfa-biber-nutella/\">The New Staples\u003c/a>. It's big. It's undeniable. \u003c/p>\n\u003cp>The one bummer about Nutella is that it does contain hydrogenated oils (another reason to make your own using my friend Shannalee's \u003ca href=\"http://foodloveswriting.com/2010/03/04/how-we-are-waiting/\">homemade Nutella recipe\u003c/a>). Last time I checked, this is the reason my local Whole Foods doesn't stock it. For awhile, I'd buy a more expensive version of Nutella that did not contain hydrogenated oils but it was almost three times the cost. So I rationalize the treat a few ways: I either use recipes that emulate the flavor of Nutella by using good cocoa and ground hazelnuts or I think of Nutella very much as a treat. I try not to buy it all that often and when I do have it around, I try and do something special with it rather than just eat it spoonful by spoonful out of the jar--although that can prove to be pretty special, too. So recently I made a Nutella puff pastry that would fall into the ridiculously easy yet special category.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/pie1.jpg\" alt=\"Nutella Puff Pastry\" title=\"Nutella Puff Pastry\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-13824\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's almost less of a recipe than it is a vehicle with which to enjoy a little Nutella. Regardless, it'll please crowds of coworkers, families, significant others, small dogs. You name it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/slice.jpg\" alt=\"Piece of Nutella Puff Pastry\" title=\"Piece of Nutella Puff Pastry\" width=\"500\" height=\"423\" class=\"alignnone size-full wp-image-13822\">\u003c/p>\n\u003cp>\u003cstrong>Nutella Puff Pastry\u003c/strong>\u003cbr>\nThis recipe was inspired by a recipe for \u003ca href=\"http://www.marthastewart.com/recipe/chocolate-almond-pastries\">Chocolate-Almond Pastries\u003c/a> in the December ‘09 issue of Martha Stewart Magazine. I gave it new life by using hazelnuts and Nutella. It’s a versatile recipe–you could easily use any combination of nuts, dried fruits, and chocolates. Next time I make it, I’m going to add a few dollops of Mascarpone cheese to finish it off.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 sheet frozen puff pastry (from a 17.3 package), thawed\u003cbr>\n1 large egg, beaten for an egg wash\u003cbr>\n7 oz. Nutella (roughly half of a 13 oz. jar)\u003cbr>\n1 Tbsp. sugar for sanding the crust\u003cbr>\nFleur de sel (or fine sea salt) for finishing\u003cbr>\n4 Tbsp. whole hazelnuts, toasted and chopped\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 450 degrees.\u003cbr>\n2. Arrange puff pastry on a parchment-lined baking sheet. Form a 10-inch square and fold each edge in to make a 1-inch crust. Poke middle of dough numerous times with a fork. Brush edges of dough with egg wash and sprinkle with sugar. Freeze for fifteen minutes.\u003cbr>\n3. Transfer baking sheet to oven and bake until pastry is puffed and golden brown, 15 to 20 minutes.\u003cbr>\n4. Remove from oven and spread Nutella evenly across the pastry. The Nutella will begin to melt, making it much easier to spread.\u003cbr>\n5. Sprinkle with sea salt and hazelnuts and cut into 4 squares or 6 triangles. Serve warm.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/13816/ode-to-nutella","authors":["5072"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12"],"tags":["bayareabites_147","bayareabites_4125","bayareabites_1727","bayareabites_1899"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. 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And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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