Smash-tastic!

I give full credit to a blog I stumbled upon, Pepper Lynn for these delightfully, smash-tastic and decadent “smashies”.  Thanks to a 5th generation-old tradition, from the Ellis Family, in Ohio you can now take pleasure in a smashie all to yourself!  For those familiar with whoopie pies (and you know how good those are) well, eat your heart out because to me, a smashie is a delicate and glorified whoopie pie!
I served these up to my family after a night out on the town and reviews came in with smashing success!  Save this one for when you don’t want a mess but want to impress or simply want to treat your taste buds.
I broke tradition a bit and used Orange Blossom Water to sweeten the cream….ENJOY

Smashie with Orange-Scented Whipped Cream and Homemade Chocolate Sauce

Smash-tastic Smashies
adapted from www.pepperlynn.com

makes about 15 servings

16 ounces heavy whipping cream
3-4 tablespoons powdered sugar
1 tablespoon pure vanilla extract
1 tablespoon orange blossom water
orange zest, to taste
a few packages of Anna’s Swedish Cookies (I used Orange, Almond and Chocolate)
1 cup sugar
1 tablespoon cornstarch
1 cup cold water
1 1-ounce square unsweetened baking chocolate

Anna’s Swedish Cookies and Orange Blossom Water

In a cold bowl, whip the heavy cream, powdered sugar, vanilla extract and orange blossom water with a mixer until stiff peaks form.  Using a rubber spatula fold in the orange zest.
Next, it is time to assemble the smashies so grab a cookie sheet, wax paper and spoon.  Take a generous portion of orange-scented whipped cream and dollop it atop the cookie.  Gently smash another cookie atop the whipped cream then add another dollop of whipped cream, followed by another cookie and smash down again.  Continue layering until you have a stack of 4 cookies tall.  Cover the smashies and refrigerated overnight (you may get away with a few hours but overnight is best!)

For the chocolate sauce, whisk together the sugar, cornstarch and cold water in a small saucepan until the cornstarch is dissolved.  Add the chocolate, then heat the mixture just to a boil over medium heat, stirring occasionally; reduce the heat and let it simmer for a few minutes, stirring often, until the sauce is slightly thickened (fyi the sauce will be fairly thin at this point and will thicken slightly as it cools). Remove the sauce from the heat and stir in 1 teaspoon of vanilla extract.  Once the chocolate has cooled to room temperature transfer it to serving container and allow it to chill in the refrigerator until smashie time!

To serve, dollop a finishing touch of orange-scented whipped cream atop each smashie, then pour cold chocolate sauce over each and garnish with additional orange zest.

Viola.

Smashie with Orange-Scented Whipped Cream and Homemade Chocolate Sauce


Remix: Born to hand CHIVE baby!

The following recipe is a spin-off from a class I took with the Grand Rapids Cooking School at the Uptown Kitchen in Grand Rapids, MI.  At the class we made a Garlic Chive and Almond Pesto which was shockingly green and highly addicting!  I remixed it fusion-style with Asian Chives (which are very garlicky) and Candlenuts.  Candlenuts frequent the sauces and sambals of Malay and Indonesian cooking, acting as a thickener and are known for their high oil content.  I find it interesting, that throughout various parts of the world the candlenut plant is medicinal, treating ailments with the bark, leaves and fruit.

Perhaps this Pesto Remix not only awakens the taste buds but awakens the body too!

Asian Chive and Candlenut Pesto

5oz Fresh Asian Chives (Kow Choi)
3oz Candlenuts
a few sprigs of Culantro
a few sprigs of Cilantro
150 ml Olive Oil
salt and pepper to taste
freshly, grated Parmesan

In a mortar with pestle or food processor/spice coffee grinder, finely chop the candlenuts, chive, culantro, and cilantro while steadily pouring in the olive oil.  Season with salt and pepper and serve with freshly grated parmesan.

I enjoyed this pesto on crusty baguette:

Asian Chive and Candlenut Pesto on Baguette

Slice open a baguette and butter both sides.  Smear each side with plenty of pesto.  Fire up the broiler and toast until bubbly and nicely browned!