Posts

Hey everyone!  How we doin’?  🙂

It is insanely gorgeous up here in the mountains right now.  I know once summer hits, it’s going to get crazy hot.  I’m kinda dreading it.  I’m such a winter girl!  So I’m doing my best to enjoy it while the nice weather lasts.  🙂

And part of the enjoyment of this time of year is making a recipe like this one! Today’s post is a light, fluffy and refreshing dessert called ‘Blueberry Jamboree.’  Have you ever had it?  I used to work as a General Manager at Magnolia Bakery in Chicago and this was one of my favorite desserts that they served there.  I was grateful to find they shared the recipe when I searched online for it years later!  

I’ve tweaked it slightly adding lemon juice and nutmeg to the berries and vanilla to the cream cheese filling for personal preference.  I’ve also used frozen blueberries before in a pinch and it’s turned out beautifully.  (Now if they’d only post a recipe for those pistachio cupcakes!  Gah!!)  

The dessert consists of a pecan shortbread crust with a light, whipped cheesecake filling and a sweet blueberry compote topping.  It has a very mild and refreshing flavor.  It’s one of my favorite summer desserts for sure and because it’s not too sweet, you can eat an entire pan of it!  😉

It’s an incredibly easy dessert to make, too!  You make a blueberry compote out of blueberries, sugar, lemon, lemon zest, nutmeg and a little cornstarch.  While that’s cooling, you make a quickie shortbread crust and press it into a 13×9 pan.  You bake the crust for only 15 minutes which is also great because who wants the oven on that long in the spring & summertime?  

While the crust is cooling, you beat cream cheese and powdered sugar together, and fold in whipped cream.  Pile the light filling onto the crust, top with blueberry compote and keep it in the fridge for an hour to set.  That’s it!

This is a great recipe to try this time of year!  And if you do, be sure to take a picture and tag me on Instagram:  @mandicrockersweets.  If you like what you see, don’t forget to subscribe to MandiCrocker and share this post on Facebook.  In fact, I dare say we just might have  a giveaway coming up… Shhhh!  You won’t want to miss a thing!  

Happy Tuesday, folks!  xoxox

 

Blueberry Jamboree
A crunchy, pecan shortbread crust filled with a light, whipped cheesecake filling, topped with a sweet blueberry compote. The perfect light and refreshing dessert for Spring!
Write a review
Print
Blueberry Compote
  1. 3 1/2 c. fresh blue berries, divided
  2. ¼ cup granulated sugar
  3. 1/8 cup brown sugar
  4. 1 Tbl. + 1 ½ tsp cornstarch, dissolved in 1 Tbl. + 1 ½ tsp water
  5. ¾ tsp of Lemon Zest
  6. 1 tsp lemon juice
  7. 1/2 tsp. nutmeg
For crust
  1. 3/4 cups unsalted butter, melted
  2. 2 c. flour
  3. 1 c. toasted pecans, chopped
For cheesecake filling
  1. 2 cups heavy cream
  2. 1 lb cream cheese, room temperature, cut into chunks
  3. 2 c. sifted confectioner’s sugar
  4. 1 tsp. vanilla
Instructions
  1. Preheat oven to 325. Butter a 13x9 inch pan or line with parchment paper.
For blueberry compote
  1. In a large pot combine 1 ½ c. blueberries and both sugars over medium high heat.
  2. Stir until sugar is dissolved, and blueberries begin boiling.
  3. In a small dish, mix together cornstarch with water.
  4. Whisk cornstarch into the blueberry mixture, stirring until it begins to thicken. Stir in zest, lemon juice and nutmeg.
  5. Remove compote from the heat and fold in remaining 2 c. of fresh blueberries.
  6. Set aside and refrigerate to cool completely.
For crust
  1. Melt butter and mix with flour and toasted pecans until a crumbly dough forms.
  2. Press mixture into the pan and bake for 15 minutes, or just until beginning to lightly brown.
  3. Set aside and cool to room temperature.
For cheesecake filing
  1. In a mixer, whip the heavy cream until thick. Put into a separate bowl and set aside.
  2. In the same mixer, beat the cream cheese and powdered sugar until light and fluffy. Add vanilla.
  3. Fold whipped cream into cream cheese mixture until combined.
For assembly
  1. Pour cream cheese mixture over cooled pecan crust. Top with blueberry compote.
  2. Let set in the fridge for one hour and then enjoy!
MandiCrocker https://mandicrocker.com/
SaveSave

SaveSaveSaveSave

SaveSave

When I ask people what their favorite dessert is, nine times out of ten they choose chocolate chip cookies.  I’m not sure why…  😉

Is it the sweet to salt ratio?  The crunchy exterior with a gooey center? Or maybe the comforting childhood memory of a special treat after school?  Basically… WHO CARES!!! PUT IT IN MA FACE!!!!  

I’ve always said that you can judge a bakery by their chocolate chip cookie.  I gave up pretty quickly on that theory, however, because great chocolate chip cookies are actually hard to find!  What I’ve also learned as a baker is that everyone wants the cookie of their childhood.  I had a friend give me their version of their ‘favorite chocolate chip cookie’ and it was hard to stomach. Thick, small, white and round, flavorless with a ton of flour… Blech!

So stop, collaborate and listen:  If you’re the kind of person that tends to say ‘These are too rich…”  MOVE IT ALONG!!!  UNFOLLOW!!! UNFRIEND!!!  Umm… These cookies aren’t for you.  😉

My idea of an amazing chocolate chip cookie is super buttery, crunchy on the outside, chewy in the middle.  AND… a cookie that is always good the next day.  Oh!  And if it’s not all over your fingers?  Fah-get about it!

Always wanting to make desserts that are ‘the best thing I’ve ever tasted,’ I have tried countless times over my almost-40 years to come up with a chocolate chip cookie that, in my mind, is THE BEST chocolate chip cookie.  It is with great humility, honor and service that I say… I believe I have finally found it!!!

Using browned butter, a mix of flours, high quality chocolate, a light sprinkle of sea salt and you have ooey, gooey perfection. They should be put in a museum for millions to ogle… as long as that museum is IN MY MOUTH. 

One of the keys to these cookies is browning the butter.  If you’ve never browned butter before it’s very easy. But it’s also important to pay attention. Over browning your butter makes for a drier cookie, in my experience.  Here’s a tutorial from Mindy Segal, owner of Hot Chocolate in Chicago, a restaurant and dessert bar I’ve been to and adore.  *swoon*  

Another important key is really high quality bittersweet chocolate with 60-70% cacao.  Did you know that chocolate chips were designed to maintain their shape?  The chocolate you’ll want to use for an ooey gooey cookie is a ‘melting chocolate.’ I typically use Scharffen Berger bars and cut them into chunks and shavings, or Guittard wafers.  And if price just isn’t an issue for you, Gwyneth, Valhrona Chocolate Feves are incredible. This time I found a chunk of a Guittard ten pound bar at a local grocery store. They had big chunks of the bar weighed and wrapped in plastic.

You can absolutely use chocolate chips for every day cookies (I recommend Ghirardelli), but if you want that ooey, gooey look for a special occasion?  Use the good stuff.  Same goes for a flaky sea salt! I recommend Maldon Sea Salt Flakes.  And unlike the chocolate, a box of sea salt flakes lasts a very long time.

Finally, for that ooey, gooey look, save 1/3 of your chocolate until you’re about to bake them. Press them into the top of your dough.  That will give them that pretty bakery feel.  

This is a sexy, delicious dream of a cookie, folks.  

For the love of all that is good and holy… TRY THESE!!! And when you do, be sure to share your warm, delicious baked cookies with NOBODY.  ARE YOU KIDDING ME?! WHY WOULD YOU DO THAT?!  LICK THEM ALL SO NO ONE WILL EAT THEM, FOR CRYING OUT LOUD!  THEY’RE YOURS!! 

Instead, a very noble and selfless thing to do would be to share the recipe!  On Facebook, Instagram, Match.com, whatevs.  AND!  Be sure to tag me on Instagram: @mandicrocker and @mandicrockersweets so I can repost and retweet all your fabulous cookies as you make them.  And subscribing to this blog wouldn’t be a bad thing either!  😉

Anyway… buckle down ‘Lost In Space’ style and PREPARE YOSELF.  This recipe makes a lot. There’s going to be lots of NOM, NOM, NOM ahead… 🙂

The Best Ooey, Gooey, Chewy Chocolate Chip Cookie Ever!
An ooey, gooey chocolate chip cookie... Rich and buttery... Crunchy on the outside, chewy in the middle... A delicious marriage of sweet and salty perfection!
Write a review
Print
INGREDIENTS
  1. 2 c. browned butter, cooled
  2. 2 1/4 c. brown sugar
  3. 1 c. sugar
  4. 2 T. molasses
  5. 1 T. vanilla
  6. 4 eggs
  7. 2 c. all purpose flour
  8. 2 c. whole white wheat flour (I use King Arthur's)
  9. 1 c. oats, ground into flour OR 2/3 c. oat flour
  10. 4 T. ground flaxseed meal (optional)
  11. 2 tsp. baking soda
  12. 1 tsp. kosher salt
  13. 18-20 oz. high quality bittersweet chocolate, 60-70% cacao, cut into chunks and shavings. (I use Scharffen Berger or Guittard)
  14. sea salt for sprinkling (optional)
Instructions
  1. Preheat oven to 325.
  2. In a separate bowl, whisk together flours, flaxseed meal, baking soda and salt. Set aside.
  3. In a mixer, beat the browned butter, sugars and molasses until fluffy and combined. Add vanilla.
  4. Beat in eggs one at a time.
  5. Slowly add dry ingredients one cup at a time until combined.
  6. Mix in 2/3's of the chocolate until just mixed. (The rest will be used to top before baking).
  7. Plastic wrap and leave in the fridge overnight.
  8. The next day cut dough into 2 1/2 oz. chunks. Top scooped cookies with remaining pieces of chocolate.
  9. Bake at 325 for 12-15 minutes. Leave on the pan for 10 minutes.**
Notes
  1. **If after leaving on the pan for ten minutes, the cookie is still too gooey to pick up, pop back into the oven for two minutes. And again, if needed. Do not overbake.
MandiCrocker https://mandicrocker.com/