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Blog

Filtering by Category: snacks

Chocolate Sandwich Cookies with Salted Caramel Russian Buttercream

Patricia Reitz

 Chocolate Sandwich Cookies Filled w/Salted Caramel Russian Buttercream - ButterYum —

Chocolate Sandwich Cookies Filled w/Salted Caramel Russian Buttercream - ButterYum —

During my last post I taught you how to make Russian Buttercream with a Mexican Twist (in the form of dulce de leche), and now I’m going to add a little French je ne sais quoi to the buttercream by giving it a salted caramel flavor profile, which pairs perfectly with Chocolate, or should I say Chocolat. Ooh-la-la!

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Start by making delicious chewy chocolate cookies, which are perfectly divine on their own, and sandwich two together with a layer of salted caramel Russian Buttercream in the middle. It’s a heavenly combination.

Seriously, try not to eat all the chocolate cookies before you turn them into sandwich cookies!

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You can serve these cookies at room temperature, but I think they’re even better slightly chilled (10-15 minutes in the fridge). Enjoy!


Chocolate Sandwich Cookies w/Salted Caramel Russian Buttercream

makes 12 sandwich cookies

Printable Recipe

Ingredients

Cookies:

  • 1 cup all purpose flour

  • 6 tablespoons dutch processed cocoa, sifted (use really good quality)

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon fine salt

  • 10 tablespoons unsalted butter, room temperature

  • 1 cup granulated sugar

  • 1 large egg

  • 1 teaspoon pure vanilla extract

  • extra granulated sugar to coat roll cookies in before baking (or use vanilla sugar)

Filling:

  • 1/4 pound (113g) unsalted butter at room temperature (70F)

  • 1/4 pound (113g) canned dulce de leche, chilled

  • fine table salt to taste

Directions

To make the cookies:

  1. In a medium bowl, whisk together flour, cocoa, baking soda, and salt; set aside until needed.

  2. In the bowl of a stand mixer fitted with the flat beater or BeaterBlade attachment, cream butter and sugar on medium speed for about 2 minutes until it lightens in color.

  3. Add egg and vanilla; continue to mix until no traces of egg remain.

  4. Turn mixer speed down to low; add cocoa mixture and combine until no traces of dry flour or cocoa remain, scraping bowl if needed.

  5. Wrap dough in plastic and chill for at least 1 hour.

  6. Preheat oven to 350F, place rack in center of oven, and line 2 half sheet pans with silpat liners.

  7. Using a #50 scoop (about 1 tablespoon), roll level scoops of chilled cookie dough in the palm of your hand to form a ball; coat with granulated sugar and space evenly on sheet pan, 12 per pan.

  8. Bake for 9-10 minutes; remove from oven and cool for 10 minutes before transferring to a cooling rack to cool completely.

To make the filling:

  1. In a medium mixing bowl, beat room temperature butter using a hand mixer for 2-3 mites, until light in color and very fluffy.

  2. Add chilled dulce de leche and continue beating with a hand mixer for 1 minute.

  3. Taste the buttercream carefully and add just enough salt to achieve the level of salted caramel flavor you desire, beating well so the salt is evenly distributed.

Restaurant Style Salsa

Patricia Reitz

 Restaurant Style Salsa - ButterYum —

Restaurant Style Salsa - ButterYum —

I’m not kidding when I say I could eat chips and salsa every day of my life, without complaint. No exaggeration - it’s one of my favorite things ever. I have a number of oven roasted salsa recipes on this blog, but when I need a salsa fix fast, I can throw a few simple canned ingredients together to to make this restaurant-style version. It goes without saying, use the best canned tomatoes you can - DO NOT use bitter tasting canned tomatoes. No amount of salt or sugar will fix the bitterness. Some canned tomato brands I’m fond of - Cento, SMT, Tuttorosso, Muir Glen, and Sclafani.

Restaurant Style Salsa

makes about 1 quart

Printable Recipe

Ingredients

  • 28-ounce can tomatoes (whole, diced, crushed… doesn’t matter)

  • 10-ounce can Ro-tel tomatoes (tomatoes with chilis)

  • 1 small onion, peeled and roughly chopped

  • 3 cloves garlic, peeled

  • 1 jalapeno pepper, stem and seeds removed

  • juice of 1 lime

  • 1 teaspoon Jane’s crazy mixed up salt (or table salt)

  • optional: 1 cup fresh cilantro (leaves and tender stems)

Directions

  1. In a blender or food processor, pulse all ingredients together until they reach your desired consistency.

  2. Taste and adjust salt and pepper if needed.

Grandma P's Zucchini Bread

Patricia Reitz

 Grandma P's Zucchini Bread - ButterYum --

Grandma P's Zucchini Bread - ButterYum --

I've tried a lot of zucchini bread recipes over the years, but I always come back to this one.  It's a recipe my mother started making when I was in high school, and I have yet to find one I like better.  It's flavorful and moist, like most zucchini breads, but the top crust of this particular recipe is special - delicately sweet and slightly crunchy.  The recipe makes 2 loaves which is good because the first loaf usually disappears shortly after we start slicing it. 

When shopping for zucchini, I like to get ones that are small to medium in size.  You can definitely use large or even jumbo zucchini, but you may need to scrape out the seeds before grating.

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My tips for beautiful bread each and every time - use commercial pans (my favorite) to prevent burning and spray the pans with oil/flour baking spray to prevent sticking (I wouldn't think of baking without this stuff).  

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Super scrummy!  Full recipe at the the bottom of the page.  Looking for more zucchini bread recipes?  Here you go!

Items used to make this recipe:


Grandma P's Zucchini Bread

makes two 8.5x4.5 (1 pound) loaves

Printable Recipe

Ingredients

  • 2 cups shredded zucchini 
  • 2 cups granulated sugar
  • 1 cup canola oil
  • 3 eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspopn baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt

Directions

  1. Preheat oven to 350F and place rack in center position.
  2. Spray two 8.5x4.5 loaf pans with Baker's Joy.
  3. In a large mixing bowl, combine zucchini, sugar, oil, eggs, and vanilla.
  4. In a medium mixing bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
  5. Add flour mixture to the zucchini mixture and stir until well combined.
  6. Pour batter evenly into loaf pans and bake for 50-60 minutes or until a toothpick inserted in the center of the loaves comes out clean.
  7. Remove loafs from oven and cool on wire rack for 10 minutes before unmolding; cool completely on rack before slicing. 
  8. Cover with a clean kitchen towel and store at room temperature for up to 48 hours or wrap in several layers of plastic and freeze for up to a month.