Vanilla & Fig Tart

Did you ever have a climbing tree growing up? I remember the only mature tree in my yard was a big old fig tree, it had a perfect branch that cradled my back and made for many lovely afternoon naps. Ever since those days, I've never found myself eating fresh figs so when I saw some at my local market, I couldn't resist transforming them into something delicious...

Vanilla Bean Chocolate Thumbprint Cookies

I hope everyone had a wonderful Christmas! I had to work (as you know) but was able to enjoy Sunday out and about town. Houston finalllyyyy decided that it was winter time and brought in some cool temps so I'm pretty stoked about that (no more having to run the a/c!)

This post is the conclusion of the Christmas party goodies I made, I will be working on some festive beverages for your New Years celebration this coming week, which includes some cranberry Moscow Mules (which have become my new obsession). I will never get tired of using the Christmas tree for a backdrop (as you have probably noticed these past couple of posts) I am always bad about taking it down - I may or may not have left mine up till February last year (just kidding it was March).

This was my first time making thumbprint cookies, I actually first had them at work when a friend of mine let me try hers - it was soft, delicate shortbread with a dollop of creamy dark chocolate. I decided I wanted to make mine with vanilla beans instead of vanilla extract, I love the flavor and aroma that the beans provide. These cookies weren't as soft as I would have liked, they have a slightly firmer texture, which is good because it provides a better vessel to hold the chocolate or fruit filling.

Vanilla Bean Thumbprint Cookies

makes around 24 cookies

1 cup butter
1½ cups sugar
The seeds of 1 vanilla bean
2 eggs
3½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt

Chocolate Ganache
½ cup heavy cream
3½ ounces chocolate (I prefer Ghirardelli semi-sweet)
1 tablespoon butter

1.Preheat oven to 350 degrees. Scrape vanilla beans into sugar and mix thoroughly - set aside.

2.Combine butter and vanilla sugar until creamy. Add eggs until well-incorporated and then slowly add flour, baking powder, and salt. Shape dough into a ball, cover and store in the refrigerator.
Scoop 1 teaspoon of dough and then roll in between the palms of your hands until a ball, about the size of a walnut, has formed. Drop onto a cookie sheet. Press your thumb into the center of the dough ball to form a slight well. Repeat until all dough has been used.

3.Place sheet pans in the freezer for about 12 minutes to firm to prevent spreading during baking.
Bake for about 12-15 minutes until brown. Remove from the oven and allow to cool slightly.

Chocolate Ganache
Pour heavy cream into a heavy bottomed sauce pan and bring to a low simmer over medium heat.
Break chocolate into pieces into a medium glass bowl. Pour cream over chocolate. Add butter and whisk until smooth.
Chill ganache for about 15-20 minutes to firm.
For easily adding the ganache to the cooled thumbprint cookie, pour ganache into a ziptop bag and snip the corner for easy dispensing OR you can use a pastry bag or a pastry bottle to dispense.

Festive Layered Affogato Cake

I love the holidays because it gives me an excuse to bake things and I don't have to feel guilty about baking an entire cake for just two people. Question; have you ever had an Affogato? It's delicious. Let me tell you a tale of how this cake came to be...

I had my first taste of this concoction at an ice cream store, I know, not what you were expecting amiright? An Affogato is a thing of beauty, and I am such a fan of coffee I am astounded that it took me this long to discover such a creation. It combines the magical powers of a strongly brewed espresso shot with the smooth and creamy goodness of vanilla ice cream - hot and cold - ying to my yang. For lack of a better phrase, it was freaking delicious.

Of course, the first thing I think of when tasking such a magical thing is how can I transform this into a dessert? So I had the idea to enhance the classic flavors of a Tres Leches cake with delicious smooth espresso. The results? A cake that tastes as good as that first cup of coffee in the morning!

This cake is also ideal for a work party because it can chill out in the fridge all day and you don't have to worry about it coming to room temperature before serving it - keep in mind though when you transport said cake in your car, remember not to tilt it in your front seat thus spilling all of the remaining liquid...on your tan upholstery...right in the uncleanable crack. *facepalm*


For the cake...
1 and 1/2 cups AP flour
1 tsp baking powder
1/2 cup (1 stick) unsalted butter
1 cup sugar
5 eggs
1/2 tsp vanilla extract

*Cake recipe from Allrecipes


For the liquid...
1 cup 2% milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 cup strongly brewed coffee (cooled)

For the whipped topping...
1 and 1/2 cups heavy cream
1/4 cup confectioners sugar
1/2 tsp vanilla extract
coco powder (for topping)

Directions

1.Preheat the oven to 350 degrees F. Sift flour and baking powder together and set aside. Cream butter and sugar until light and fluffy. Add vanilla and eggs, one at a time and beat on medium speed until well blended. Slowly add flour (about 1 TBS at a time) until mixed. Makes either 13 x 9 inch pan OR two 9inch cake layers. Bake for 15-25 min. or until slightly brown around the edges and cooked in the middle.

2.Mix all the milks and coffee and set aside. Whip the cream, and vanilla on high speed until it begins to thicken - turn speed down to the lowest setting and carefully add the sugar.

3.Place both layers of cooked cake on two separate plate, prick with fork to ensure optimal soakedge. Slowly pour the milk/coffee mix over the cake layers until fully absorbed. Let the layers soak in the fridge for at least 2 hours. Spread an even layer of whipped topping on top of one layer - sprinkle with coco powder. Carefully flip second cake layer on top, then proceed to top with additional whipped cream. Sprinkle with coco powder once again to finish it off and if you're feeling extra fancy you can make chocolate decorations as well!