Pecan Butter Balls (Mexican Wedding Cookies)
adapted from Cooks Catalog
Printer Friendly Version
•1 cup unsalted butter, room temp
•1/4 granulated cup sugar
•1/2 teaspoon salt
•2 teaspoons vanilla
•2 cups all-purpose flour
•1 1/2 cups finely chopped pecans or walnuts
•powdered sugar for coating
Cream butter and sugar together. Add salt and vanilla.
Slowly add the flour to the butter/sugar mixture just until it forms a dough. Add the chopped nuts and mix until just combined.
Roll dough into half inch balls and place on parchment lined cookie sheets about an inch apart.
Bake 30 minutes at 350 degrees F.
As soon as they come out of the oven, roll them in powdered sugar while the cookies are still hot. Be careful because the cookies are extremely hot and fragile. Place cookies on a cooling rack.
Once cookies have cooled completely, roll them in powdered sugar again.
Makes 60-70 cookies
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Wednesday, August 24, 2011
Mini Cheese Cakes
Williams Sonoma Cheesecake
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Friday, July 29, 2011
Baby Shower: Mini Cheesecakes
This is baby shower recipe #2! I thought twice about sharing this recipe with you guys, not because it wasn't tasty, but because I had a few technical difficulties with it. But I had a few requests from guests as the shower to "please post it on your blog" so here it is. There is nothing majorly wrong with it, I'm just a little OCD and was bothered by it's appearance. You see, my cheesecakes sunk in the middle. Some of them weren't so bad, while others had major craters in them and were just plain ugly. I didn't have the heart to serve those to my guests, so we ate those at home and served the better looking ones at the shower.
This recipe comes off the box of my mini cheesecake pan I got from Williams-Sonoma Outlet last year. They were originally $32 each, but were on sale for $14.99, then were marked down another 50%. So I got two pans for half the price of one- score! I've been waiting for just the right occasion to use them, and my baby shower just happened to be it. Of course, you don't really need a special occasion to enjoy mini cheesecakes.
One of my other issues with this recipe was that it made way more than the recipe stated. Normally that's not an issue, but when you have a specialty pan and way too much batter, how are you supposed to bake them? The recipe was supposed to make 12 cheesecakes, but I could have easily gotten 18 out of them. Unfortunately and fortunately, I doubled the recipe. One batch came out fairly decent, the other sunk horribly and the remaining batter got turned into cookies and cream cheesecakes with a whole Oreo acting as the crust. I made those in cupcake liners, which was far easier than using the pan, only not as pretty. It turned out to be a good thing there was extra batter though, because in the end I still had a substantial amount of cheesecakes to serve at the shower.
They actually sunk a lot more than that after they cooled!
As I've mentioned, oh I don't know about 500 times already, my cheesecakes sunk in the middle. Note To Self: I think a way to combat the "souffle" action of the cheesecakes would be to not overbeat the batter and to bake them at a lower temperature for longer. To make up for this, I decided to dollop a little lemon curd in the center and top with fresh berries. No one was the wiser and the little divot actually created a little cup to hold all the toppings in. The Oreo ones were topped with a little sweetened whipped cream. The ones topped with berries disappeared rather quickly so I didn't get to taste those, but the cookies and cream version was creamy and tasty. The sunken ones we had at home were eaten plain, but would have been great with a little pie filling. I also turned a few stragglers into a cheesecake milkshake. Yes, it was good!
Mini Cheesecakes adapted from Williams-Sonoma
Printer Friendly Version
Crusts:
•1 cup chocolate cookie, vanilla wafer or graham cracker crumbs
•2 tablespoons sugar
•pinch salt
•3 tablespoons unsalted butter, melted
Filling:
•16 ounces cream cheese
•2 eggs
•1/4 cup heavy cream
•1/2 cup sugar
•pinch salt
Have all ingredients at room temperature. Preheat oven to 350 degrees F. Lightly coat cups of 12-cup mini cheesecake pan* with nonstick cooking spray.
To make crusts: In a small bowl, stir together the cookie crumbs, sugar and salt. Add the melted butter and stir until combined. Divide the mixture among the cups and, using your fingertips, press it evenly into the bottom. Bake until the crusts are set, about 10 minutes. Transfer the pan to a wire rack and let cool completely. Reduce the heat to 300’.
To make the filling: In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on low speed until smooth, 2 to 3 minutes. Increase the speed to medium-low and add the eggs one at a time, beating well after each addition. Add the cream and beat until incorporated, about 1 minute. Add the sugar and salt and beat until incorporated, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
Pour the batter into the crusts, dividing it evenly among the cups. Bake until the cheesecakes are set, about 20 minutes. Transfer the pan to a wire rack and let cool completely. Refrigerate for at least 2 hours before unmolding.
To unmold, insert the dowel into the hole in the bottom of each cup. Gently push up to remove the cheesecake from the cup. Use a small spatula or butter knife to remove the cake from the metal bottom. If the cheesecakes are sticking to the pan, gently run a toothpick around each cheesecake to loosen it before pushing it out of the cup. Makes 12 mini cheesecakes.
NOTE: This recipe makes more than it states. It should make 12 mini cheesecakes, but I got about 18. So plan accordingly.
*If you want to make these but don't have a mini cheesecake pan, line a standard size muffin tin with paper liners. Proceed with recipe as written above, but bake for 30 minutes or until set. Allow cheesecakes to cool completely in the pan before refrigerating for at least 2 hours or overnight. Served chilled or at room temperature. Makes 12-18 mini cheesecakes.
For Oreo Cheesecakes: Line a standard size muffin tin with paper liners. Place a whole Oreo cookie on the bottom to act as the crust. Pour cheesecake batter over the top of the cookie. Top each (unbaked) cheesecake with about a half teaspoon of crushed cookie crumbs. Bake for 30 minutes or until set. Allow cheesecakes to cool completely in the pan before refrigerating for at least 2 hours or overnight. Served chilled or at room temperature. Makes 12-18 mini cheesecakes.
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Friday, July 29, 2011
Baby Shower: Mini Cheesecakes
This is baby shower recipe #2! I thought twice about sharing this recipe with you guys, not because it wasn't tasty, but because I had a few technical difficulties with it. But I had a few requests from guests as the shower to "please post it on your blog" so here it is. There is nothing majorly wrong with it, I'm just a little OCD and was bothered by it's appearance. You see, my cheesecakes sunk in the middle. Some of them weren't so bad, while others had major craters in them and were just plain ugly. I didn't have the heart to serve those to my guests, so we ate those at home and served the better looking ones at the shower.
This recipe comes off the box of my mini cheesecake pan I got from Williams-Sonoma Outlet last year. They were originally $32 each, but were on sale for $14.99, then were marked down another 50%. So I got two pans for half the price of one- score! I've been waiting for just the right occasion to use them, and my baby shower just happened to be it. Of course, you don't really need a special occasion to enjoy mini cheesecakes.
One of my other issues with this recipe was that it made way more than the recipe stated. Normally that's not an issue, but when you have a specialty pan and way too much batter, how are you supposed to bake them? The recipe was supposed to make 12 cheesecakes, but I could have easily gotten 18 out of them. Unfortunately and fortunately, I doubled the recipe. One batch came out fairly decent, the other sunk horribly and the remaining batter got turned into cookies and cream cheesecakes with a whole Oreo acting as the crust. I made those in cupcake liners, which was far easier than using the pan, only not as pretty. It turned out to be a good thing there was extra batter though, because in the end I still had a substantial amount of cheesecakes to serve at the shower.
They actually sunk a lot more than that after they cooled!
As I've mentioned, oh I don't know about 500 times already, my cheesecakes sunk in the middle. Note To Self: I think a way to combat the "souffle" action of the cheesecakes would be to not overbeat the batter and to bake them at a lower temperature for longer. To make up for this, I decided to dollop a little lemon curd in the center and top with fresh berries. No one was the wiser and the little divot actually created a little cup to hold all the toppings in. The Oreo ones were topped with a little sweetened whipped cream. The ones topped with berries disappeared rather quickly so I didn't get to taste those, but the cookies and cream version was creamy and tasty. The sunken ones we had at home were eaten plain, but would have been great with a little pie filling. I also turned a few stragglers into a cheesecake milkshake. Yes, it was good!
Mini Cheesecakes adapted from Williams-Sonoma
Printer Friendly Version
Crusts:
•1 cup chocolate cookie, vanilla wafer or graham cracker crumbs
•2 tablespoons sugar
•pinch salt
•3 tablespoons unsalted butter, melted
Filling:
•16 ounces cream cheese
•2 eggs
•1/4 cup heavy cream
•1/2 cup sugar
•pinch salt
Have all ingredients at room temperature. Preheat oven to 350 degrees F. Lightly coat cups of 12-cup mini cheesecake pan* with nonstick cooking spray.
To make crusts: In a small bowl, stir together the cookie crumbs, sugar and salt. Add the melted butter and stir until combined. Divide the mixture among the cups and, using your fingertips, press it evenly into the bottom. Bake until the crusts are set, about 10 minutes. Transfer the pan to a wire rack and let cool completely. Reduce the heat to 300’.
To make the filling: In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on low speed until smooth, 2 to 3 minutes. Increase the speed to medium-low and add the eggs one at a time, beating well after each addition. Add the cream and beat until incorporated, about 1 minute. Add the sugar and salt and beat until incorporated, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
Pour the batter into the crusts, dividing it evenly among the cups. Bake until the cheesecakes are set, about 20 minutes. Transfer the pan to a wire rack and let cool completely. Refrigerate for at least 2 hours before unmolding.
To unmold, insert the dowel into the hole in the bottom of each cup. Gently push up to remove the cheesecake from the cup. Use a small spatula or butter knife to remove the cake from the metal bottom. If the cheesecakes are sticking to the pan, gently run a toothpick around each cheesecake to loosen it before pushing it out of the cup. Makes 12 mini cheesecakes.
NOTE: This recipe makes more than it states. It should make 12 mini cheesecakes, but I got about 18. So plan accordingly.
*If you want to make these but don't have a mini cheesecake pan, line a standard size muffin tin with paper liners. Proceed with recipe as written above, but bake for 30 minutes or until set. Allow cheesecakes to cool completely in the pan before refrigerating for at least 2 hours or overnight. Served chilled or at room temperature. Makes 12-18 mini cheesecakes.
For Oreo Cheesecakes: Line a standard size muffin tin with paper liners. Place a whole Oreo cookie on the bottom to act as the crust. Pour cheesecake batter over the top of the cookie. Top each (unbaked) cheesecake with about a half teaspoon of crushed cookie crumbs. Bake for 30 minutes or until set. Allow cheesecakes to cool completely in the pan before refrigerating for at least 2 hours or overnight. Served chilled or at room temperature. Makes 12-18 mini cheesecakes.
Meyer Lemon Lime Bars by Ina Garten
Meyer Lemon-Lime Bars adapted from Ina Garten and girlichef
Printer Friendly Version
For the crust:
•3/4 lb. unsalted butter, at room temperature
•3/4 cup granulated sugar
•3 cup flour
•1/4 tsp. kosher salt
For the filling:
•6 large eggs, at room temperature
•3 cups granulated sugar
•1 Tbsp. finely grated Meyer lemon zest
•1 Tbsp. finely grated lime zest
•1 cup freshly squeezed lemon/lime juice (I used 6 small Meyer lemons and 2 limes)
•1 cup flour
•Confectioners' sugar, for dusting
Butter a 9 x 13 x 2" baking pan, then line the bottom and sides of the pan with parchment paper. This is optional but will make removing the bars from the pan, much simpler.
For the crust: Cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
Combine the flour and salt and, with the mixer on low, add to the butter mixture until just mixed.
Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the bottom of prepared pan.
Chill the pan while the oven preheats to 350° F.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling: Whisk together the eggs, sugar, lemon and lime zest, lemon and lime juice, and flour.
Pour over the crust and bake for 35-45 minutes, until filling is set.
Let cool to room temperature. Cut into squares or triangles and dust with confectioners' sugar.
Store any leftovers in a covered container in the refrigerator.
Makes about 24 squares.
Printer Friendly Version
For the crust:
•3/4 lb. unsalted butter, at room temperature
•3/4 cup granulated sugar
•3 cup flour
•1/4 tsp. kosher salt
For the filling:
•6 large eggs, at room temperature
•3 cups granulated sugar
•1 Tbsp. finely grated Meyer lemon zest
•1 Tbsp. finely grated lime zest
•1 cup freshly squeezed lemon/lime juice (I used 6 small Meyer lemons and 2 limes)
•1 cup flour
•Confectioners' sugar, for dusting
Butter a 9 x 13 x 2" baking pan, then line the bottom and sides of the pan with parchment paper. This is optional but will make removing the bars from the pan, much simpler.
For the crust: Cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
Combine the flour and salt and, with the mixer on low, add to the butter mixture until just mixed.
Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the bottom of prepared pan.
Chill the pan while the oven preheats to 350° F.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling: Whisk together the eggs, sugar, lemon and lime zest, lemon and lime juice, and flour.
Pour over the crust and bake for 35-45 minutes, until filling is set.
Let cool to room temperature. Cut into squares or triangles and dust with confectioners' sugar.
Store any leftovers in a covered container in the refrigerator.
Makes about 24 squares.
Chocolate Chip Cookies Jacque Torres and NY Times
Chocolate Chip Cookies Adapted from Jacques Torres
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
Chocolate Cream Cupcakes
Chocolate Cream Cupcakes
Cupcake
3/4 cup sugar
1/2 cup sour cream,
1/2 cup vegetable oil,
2 large eggs
1 teaspoon vanilla
1 cup (5 ounces) all-purpose flour,
1/2 teaspoon baking soda
1/4 teapoon salt
1/2 cup boiling water
1/3 cup cocoa powder (I used dutch-processed),
1/3 cup semi-sweet chocolate chips (I used Ghirardelli
1 tablespoon instant espresso powder
Cream filling
3 tablespoons water
3/4 teaspoon unflavored gelatin
4 tablespoons softened, unsalted butter (cut into small pieces)
1 teaspoon vanilla
pinch of salt
1 1/4 cups marshmallow creme
Ganache
1/2 cup semi-sweet chocolate chips
3 tablespoons unsalted butter
1. Heat the oven to 325-degrees and put cucpcake liners in a standard muffin tin (or you can grease and flour the tin). Combine 1 cup (5 ounces) all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teapoon salt in a bowl. In a large bowl, whisk together 1/2 cup boiling water, 1/3 cup cocoa powder (I used dutch-processed), 1/3 cup semi-sweet chocolate chips (I used Ghirardelli), and 1 tablespoon instant espresso powder until smooth. Add 3/4 cup sugar, 1/2 cup sour cream, 1/2 cup vegetable oil, 2 large eggs and 1 teaspoon vanilla and mix until combined. Whisk in the flour mixture until incorporated. Divide the batter evenly among 12 muffin cups and bake 18 to 22 minutes (check doneness with toothpick). Cool them in the tin for 10 minutes and on a wire rack until completely cooled.
2. For the cream filling, combine 3 tablespoons water and 3/4 teaspoon unflavored gelatin in a large bowl and let sit for 5 minutes to let the gelatin soften. Microwave until the mixture bubbles around the edges and the gelatin is dissolved, about 30 seconds. Stir in 4 tablespoons softened, unsalted butter (cut into small pieces), 1 teaspoon vanilla and a pinch of salt until combined and the butter is melted. Let it cool for 5 minutes, then whisk in 1 1/4 cups marshmallow creme until smooth (be gentle and patient, the creme will eventually loosen up and smooth out). Refrigerate the mixture until set, about 30 minutes. Place about 1/3 cup of the filling into a pastry bag with a small, round tip to use for piping the swirls on top of the cupcakes.
3. When you are ready to assemble the cupcakes, microwave 1/2 cup semi-sweet chocolate chips with 3 tablespoons unsalted butter until you can stir it smooth. Cool the glaze to room temperature, about 10 minutes. Cut a cone out of the top of each cupcake with a sharp knife (this is easier if the cupcakes have been partially frozen for about 30 minutes first) and then cut off all but the top 1/4-inch of the cone (this will be placed back over the filling). Fill each indentation with 1 tablespoon of the filling and replace tops. Spread 2 teaspoons of cooled glaze over the tops and let set for 10 minutes. Use the reserved filling in the pastry bag to pipe curlicues across the tops.
Cupcake
3/4 cup sugar
1/2 cup sour cream,
1/2 cup vegetable oil,
2 large eggs
1 teaspoon vanilla
1 cup (5 ounces) all-purpose flour,
1/2 teaspoon baking soda
1/4 teapoon salt
1/2 cup boiling water
1/3 cup cocoa powder (I used dutch-processed),
1/3 cup semi-sweet chocolate chips (I used Ghirardelli
1 tablespoon instant espresso powder
Cream filling
3 tablespoons water
3/4 teaspoon unflavored gelatin
4 tablespoons softened, unsalted butter (cut into small pieces)
1 teaspoon vanilla
pinch of salt
1 1/4 cups marshmallow creme
Ganache
1/2 cup semi-sweet chocolate chips
3 tablespoons unsalted butter
1. Heat the oven to 325-degrees and put cucpcake liners in a standard muffin tin (or you can grease and flour the tin). Combine 1 cup (5 ounces) all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teapoon salt in a bowl. In a large bowl, whisk together 1/2 cup boiling water, 1/3 cup cocoa powder (I used dutch-processed), 1/3 cup semi-sweet chocolate chips (I used Ghirardelli), and 1 tablespoon instant espresso powder until smooth. Add 3/4 cup sugar, 1/2 cup sour cream, 1/2 cup vegetable oil, 2 large eggs and 1 teaspoon vanilla and mix until combined. Whisk in the flour mixture until incorporated. Divide the batter evenly among 12 muffin cups and bake 18 to 22 minutes (check doneness with toothpick). Cool them in the tin for 10 minutes and on a wire rack until completely cooled.
2. For the cream filling, combine 3 tablespoons water and 3/4 teaspoon unflavored gelatin in a large bowl and let sit for 5 minutes to let the gelatin soften. Microwave until the mixture bubbles around the edges and the gelatin is dissolved, about 30 seconds. Stir in 4 tablespoons softened, unsalted butter (cut into small pieces), 1 teaspoon vanilla and a pinch of salt until combined and the butter is melted. Let it cool for 5 minutes, then whisk in 1 1/4 cups marshmallow creme until smooth (be gentle and patient, the creme will eventually loosen up and smooth out). Refrigerate the mixture until set, about 30 minutes. Place about 1/3 cup of the filling into a pastry bag with a small, round tip to use for piping the swirls on top of the cupcakes.
3. When you are ready to assemble the cupcakes, microwave 1/2 cup semi-sweet chocolate chips with 3 tablespoons unsalted butter until you can stir it smooth. Cool the glaze to room temperature, about 10 minutes. Cut a cone out of the top of each cupcake with a sharp knife (this is easier if the cupcakes have been partially frozen for about 30 minutes first) and then cut off all but the top 1/4-inch of the cone (this will be placed back over the filling). Fill each indentation with 1 tablespoon of the filling and replace tops. Spread 2 teaspoons of cooled glaze over the tops and let set for 10 minutes. Use the reserved filling in the pastry bag to pipe curlicues across the tops.
Tuesday, July 26, 2011
Raspberry Ricotta Mousse
Giada's
Ingredients
1 (15-ounce) container whole milk ricotta cheese
1/2 cup raspberry jam
1 cup whipping cream
3 tablespoons powdered sugar
1 cup fresh raspberries
Directions
In a food processor, blend the ricotta cheese until light and fluffy, about 20 seconds. Add the jam and pulse until combined. Transfer to a large bowl.
In a separate bowl, using an electric hand mixer, beat the cream until thick. Add the powdered sugar and continue to beat until the cream holds stiff peaks. Working in batches, carefully fold the cream mixture into the ricotta mixture. Spoon the mousse into serving bowls and refrigerate for 1 hour. Garnish with fresh raspberries and serve.
Ingredients
1 (15-ounce) container whole milk ricotta cheese
1/2 cup raspberry jam
1 cup whipping cream
3 tablespoons powdered sugar
1 cup fresh raspberries
Directions
In a food processor, blend the ricotta cheese until light and fluffy, about 20 seconds. Add the jam and pulse until combined. Transfer to a large bowl.
In a separate bowl, using an electric hand mixer, beat the cream until thick. Add the powdered sugar and continue to beat until the cream holds stiff peaks. Working in batches, carefully fold the cream mixture into the ricotta mixture. Spoon the mousse into serving bowls and refrigerate for 1 hour. Garnish with fresh raspberries and serve.
Coconut Cream Pie
3/4 cup plus 2 tablespoons sugar
3 cups milk
4 eggs, separated
1/4 cup cornstarch
1 cup flaked coconut
1 teaspoon vanilla extract
1 tablespoon butter
1 (9-inch) baked pie shell
1/3 cup toasted coconut
Directions
In a non-stick one quart saucepan, combine 3/4 cup sugar and 3/4 cup milk together. Bring the milk to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in the flaked coconut, vanilla and butter. Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours. Using an electric mixture, whip the egg whites until stiff with the remaining sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the toasted coconut. Place the pie in a pre-heated 350 degree oven and bake for about 8 to 10 minutes or until golden. Remove from the oven and cool.
3 cups milk
4 eggs, separated
1/4 cup cornstarch
1 cup flaked coconut
1 teaspoon vanilla extract
1 tablespoon butter
1 (9-inch) baked pie shell
1/3 cup toasted coconut
Directions
In a non-stick one quart saucepan, combine 3/4 cup sugar and 3/4 cup milk together. Bring the milk to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in the flaked coconut, vanilla and butter. Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours. Using an electric mixture, whip the egg whites until stiff with the remaining sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the toasted coconut. Place the pie in a pre-heated 350 degree oven and bake for about 8 to 10 minutes or until golden. Remove from the oven and cool.
Chocolate Gelato Lady Fingers
Ingredients
2 cups chocolate gelato or ice cream
16 store-bought sponge ladyfingers
1/2 cup nutella
10 strawberries, hulled and thinly sliced
32 fresh mint leaves
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Using a melon baller, scoop the gelato into 48 (1-inch) balls. Transfer the balls of gelato to a small tray and keep the gelato in the freezer until ready to serve.
When ready to serve, cut the ladyfingers in half lengthwise. Spread the nutella on both sides of the split ladyfingers. Place 3 scoops of gelato on the bottom half of the ladyfinger. Top with slices of strawberry and mint leaves. Place the top ladyfinger over to make a sandwich. Repeat with remaining ingredients. Serve immediately
2 cups chocolate gelato or ice cream
16 store-bought sponge ladyfingers
1/2 cup nutella
10 strawberries, hulled and thinly sliced
32 fresh mint leaves
recipe tools
Save to Favorites
Using a melon baller, scoop the gelato into 48 (1-inch) balls. Transfer the balls of gelato to a small tray and keep the gelato in the freezer until ready to serve.
When ready to serve, cut the ladyfingers in half lengthwise. Spread the nutella on both sides of the split ladyfingers. Place 3 scoops of gelato on the bottom half of the ladyfinger. Top with slices of strawberry and mint leaves. Place the top ladyfinger over to make a sandwich. Repeat with remaining ingredients. Serve immediately
Banana Chocolate Gorilla Bread
Paula Deen
Nonstick cooking spray
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup packed light brown sugar
8 tablespoons (1 stick) butter
2 (12-ounce) tubes refrigerated crescent roll dough
6 tablespoons sweetened condensed milk
2 bananas, sliced 1/4-inch thick
4 ounces (about 2/3 cup) semisweet chocolate chips
1 1/2 cups chopped walnuts
Directions
Preheat the oven to 350 degrees F. Spray a Bundt pan with nonstick cooking spray.
Mix the granulated sugar and cinnamon in a small bowl and set aside.
In a small saucepan, melt the brown sugar with the butter over low heat. Break open the crescent roll packages and separate the triangles of dough. Brush each triangle with sweetened condensed milk and top with 2 banana slices and 1 teaspoon chocolate chips; fold the edges of the triangle together and seal. Repeat with remaining dough and filling. Sprinkle each with 1/4 teaspoon of the cinnamon sugar.
Put half of the walnuts in the Bundt pan and top with half of the dough packets. Pour half of the brown sugar-butter mixture over the dough and sprinkle with 2 teaspoons of the cinnamon sugar. Repeat with the remaining ingredients. Bake until puffed, golden brown, and firm to the touch. Bake for 1 hour. Remove the pan from the oven, transfer it to a rack and allow it to cool for 15 minutes. Put a platter on top of the Bundt pan and invert. Slice and serve warm.
Nonstick cooking spray
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup packed light brown sugar
8 tablespoons (1 stick) butter
2 (12-ounce) tubes refrigerated crescent roll dough
6 tablespoons sweetened condensed milk
2 bananas, sliced 1/4-inch thick
4 ounces (about 2/3 cup) semisweet chocolate chips
1 1/2 cups chopped walnuts
Directions
Preheat the oven to 350 degrees F. Spray a Bundt pan with nonstick cooking spray.
Mix the granulated sugar and cinnamon in a small bowl and set aside.
In a small saucepan, melt the brown sugar with the butter over low heat. Break open the crescent roll packages and separate the triangles of dough. Brush each triangle with sweetened condensed milk and top with 2 banana slices and 1 teaspoon chocolate chips; fold the edges of the triangle together and seal. Repeat with remaining dough and filling. Sprinkle each with 1/4 teaspoon of the cinnamon sugar.
Put half of the walnuts in the Bundt pan and top with half of the dough packets. Pour half of the brown sugar-butter mixture over the dough and sprinkle with 2 teaspoons of the cinnamon sugar. Repeat with the remaining ingredients. Bake until puffed, golden brown, and firm to the touch. Bake for 1 hour. Remove the pan from the oven, transfer it to a rack and allow it to cool for 15 minutes. Put a platter on top of the Bundt pan and invert. Slice and serve warm.
Paula Deen's Never Fail Pound Cake
Ingredients
1/2 cup (1 stick) butter, softened
3 cups sugar
5 eggs
3 cups cake flour
1 cup milk
2 teaspoons lemon extract
Vanilla ice cream
Berries, for garnish
Special equipment: a 10-inch bundt pan, greased and floured
Directions
In a large bowl, using a mixer, combine the butter and sugar until creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk alternately, beginning and ending with the flour. Stir in the lemon extract. Spoon the batter into the prepared pan.
Place the pan in a cold oven and set the oven temperature to 325 degrees F. Bake cake for 1 hour. Increase the temperature to 350 degrees F and bake for 30 minutes more.
*Cook's Note: Do not open the oven door while baking.
Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool.
1/2 cup (1 stick) butter, softened
3 cups sugar
5 eggs
3 cups cake flour
1 cup milk
2 teaspoons lemon extract
Vanilla ice cream
Berries, for garnish
Special equipment: a 10-inch bundt pan, greased and floured
Directions
In a large bowl, using a mixer, combine the butter and sugar until creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk alternately, beginning and ending with the flour. Stir in the lemon extract. Spoon the batter into the prepared pan.
Place the pan in a cold oven and set the oven temperature to 325 degrees F. Bake cake for 1 hour. Increase the temperature to 350 degrees F and bake for 30 minutes more.
*Cook's Note: Do not open the oven door while baking.
Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool.
Monday, July 18, 2011
Croissant Bread Pudding By Ina Garten
Ingredients
3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale
1 cup raisins
Directions
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 x 15 x 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
Place the pan in a larger one filled with an inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.
3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale
1 cup raisins
Directions
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 x 15 x 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
Place the pan in a larger one filled with an inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.
Friday, July 1, 2011
Funfetti Cupcakes from Scratch
From Cookie madness blog...
Funfetti Cupcake Clones
3 1/4 cups sifted cake flour (not self-rising) – 11.8 oz
1 1/2 tablespoons baking powder
5 large egg whites, room temperature
14 tablespoons unsalted butter, softened (7 oz)
1 3/4 cups granulated sugar (12.25 oz)
1/2 teaspoon salt
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
1 cup plus 2 tablespoons milk
Colored Sprinkles (1-2 tablespoons)
Preheat oven to 350 degrees. Line 24 standard muffin tins with paper liners.
Have all ingredients measured out and ready to go.
Mix the cake flour, baking powder and salt together in a bowl and set aside.
In bowl of a stand mixer, beat the egg whites until soft peaks form. Gradually beat in 2 tablespoons of the sugar (from the original 1 3/4 cup) and keep beating until whites are almost stiff. If they get two stiff, they’re more difficult to fold in, but you want them to have plenty of volume. With a large rubber scraper, remove the whites from the stand mixer bowl and set aside in another bowl.
Add butter to stand mixer bowl and beat until creamy. Gradually add sugar and beat for about 5 minute, scraping sides of bowl often. Beat in salt, vanilla and almond extract (if using) and continue scraping sides.
Beginning and ending with the flour, add the flour and the milk alternately (flour, milk, flour, milk, flour). Scraping and mixing until batter is relatively smooth.
Fold the egg whites into the batter. At this point, you can decide how you want to dress up the cupcake batter. You can add mini chocolate chips, a couple of tablespoons of sprinkles, or divide the batter among little cups and die it with gel paste.
Divide batter evenly among the cupcake pans and bake on center rack for 22 minutes. Let cool and spread with vanilla icing.
Makes about 24
Vanilla Icing
3 cups powdered sugar, sifted
8 tablespoons butter, unsalted
1 teaspoon vanilla extract
1-3 tablespoons whipping cream
A few tiny pinches of salt if using unsalted butter
Mix the sugar and butter on low speed of an electric mixer. Increase speed to medium and beat for another 3 minutes, scraping sides of bowl often. Add vanilla and a tablespoon of the cream. Continue beating, scraping sides and adding cream until you get the right consistency. Taste and add salt if needed (only if using unsalted butter).
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Funfetti Cupcake Clones
3 1/4 cups sifted cake flour (not self-rising) – 11.8 oz
1 1/2 tablespoons baking powder
5 large egg whites, room temperature
14 tablespoons unsalted butter, softened (7 oz)
1 3/4 cups granulated sugar (12.25 oz)
1/2 teaspoon salt
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
1 cup plus 2 tablespoons milk
Colored Sprinkles (1-2 tablespoons)
Preheat oven to 350 degrees. Line 24 standard muffin tins with paper liners.
Have all ingredients measured out and ready to go.
Mix the cake flour, baking powder and salt together in a bowl and set aside.
In bowl of a stand mixer, beat the egg whites until soft peaks form. Gradually beat in 2 tablespoons of the sugar (from the original 1 3/4 cup) and keep beating until whites are almost stiff. If they get two stiff, they’re more difficult to fold in, but you want them to have plenty of volume. With a large rubber scraper, remove the whites from the stand mixer bowl and set aside in another bowl.
Add butter to stand mixer bowl and beat until creamy. Gradually add sugar and beat for about 5 minute, scraping sides of bowl often. Beat in salt, vanilla and almond extract (if using) and continue scraping sides.
Beginning and ending with the flour, add the flour and the milk alternately (flour, milk, flour, milk, flour). Scraping and mixing until batter is relatively smooth.
Fold the egg whites into the batter. At this point, you can decide how you want to dress up the cupcake batter. You can add mini chocolate chips, a couple of tablespoons of sprinkles, or divide the batter among little cups and die it with gel paste.
Divide batter evenly among the cupcake pans and bake on center rack for 22 minutes. Let cool and spread with vanilla icing.
Makes about 24
Vanilla Icing
3 cups powdered sugar, sifted
8 tablespoons butter, unsalted
1 teaspoon vanilla extract
1-3 tablespoons whipping cream
A few tiny pinches of salt if using unsalted butter
Mix the sugar and butter on low speed of an electric mixer. Increase speed to medium and beat for another 3 minutes, scraping sides of bowl often. Add vanilla and a tablespoon of the cream. Continue beating, scraping sides and adding cream until you get the right consistency. Taste and add salt if needed (only if using unsalted butter).
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Sunday, May 8, 2011
Outrageous Brownies
Ina Garten
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts
Directions
Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts
Directions
Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares
Lemon Drop Creme brulee
Lemon Curd:
4 eggs
12 ounces sugar
6 ounces lemon juice
1 tablespoon lemon zest, finely chopped
6 ounces unsalted butter
Custard:
1 vanilla bean
6 ounces sugar
7 egg yolks
1 egg white
14 ounces heavy cream
1 teaspoon vanilla extract
Granulated sugar for "burnt" top
10 martini glasses (Thicker glass preferred. Use caution when baking in glass. Test one first to be sure it will withstand the heat of the oven. 4-ounce ramekins may be used as a substitute if necessary.)
For the lemon curd: Beat the eggs and sugar in a small stainless steel or copper pot (do not use aluminum as it will leave deposits in your curd!). Add the lemon juice, zest, and butter. Bring to a high simmer and cook until mixture thickens. Strain immediately through a sieve or cheesecloth. Spoon 1-ounce of curd into each of the 10 martini glasses. This is best done while the curd is warm but can also be done once it's cooled if necessary. Chill the glasses with the curd until the curd is cold and set.
For the custard: Split the vanilla bean with a paring knife and scrape the seeds into the sugar. Use your fingers to work the beans into the sugar – making an even mixture. Mix this mixture with the egg yolks and the eggs. Don't whip it but be sure to completely mix it so the color is consistent throughout. Bring the cream to a boil, remove from the heat and slowly pour it into the egg mixture, stirring constantly. Add the vanilla extract.
To bake the creme brulee: Pour 3 ounces of the warm custard mixture into each of the glasses (over the lemon curd). Find a deep pan (preferably at least 6 inches deep. Restaurant supply stores commonly sell these as "hotel" or "insert" pans) and place the filled martini glasses in them. Set the pan on the bottom shelf of a 325 degrees F oven. Using a water pitcher, pour enough water into the pan to at least cover the stems of the glasses – ideally you can pour enough to come up about 1/3 of the way on the part of the glass the holds the custard. Baking times will vary depending on the amount of water in the pan and the type of pan used, but will be somewhere around 45 minutes to 1 hour. The custard is done when you tap the side of the glass and it looks thick and moves as one (as opposed to the center of the custard giggling more than the outside). Carefully remove the pan from the oven and let cool at room temperature for about 1 hour. Transfer creme brulees into the refrigerator to cool and set completely.
To finish the creme brulee: Sprinkle about a tablespoon of sugar over each of the custards. Use your finger to spread it evenly over the top. Light a blowtorch and turn it to the high setting. Melt and caramelize the sugar quickly. Note that a flame that is too low or prolonged heat towards the edge of the martini glass may break the glass. Use caution and practice on one away from the others so that if it does break you don't get glass in the other custards. Creme brulees can be caramelized ("burnt") up to 4 hours before service and held in the refrigerator.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
4 eggs
12 ounces sugar
6 ounces lemon juice
1 tablespoon lemon zest, finely chopped
6 ounces unsalted butter
Custard:
1 vanilla bean
6 ounces sugar
7 egg yolks
1 egg white
14 ounces heavy cream
1 teaspoon vanilla extract
Granulated sugar for "burnt" top
10 martini glasses (Thicker glass preferred. Use caution when baking in glass. Test one first to be sure it will withstand the heat of the oven. 4-ounce ramekins may be used as a substitute if necessary.)
For the lemon curd: Beat the eggs and sugar in a small stainless steel or copper pot (do not use aluminum as it will leave deposits in your curd!). Add the lemon juice, zest, and butter. Bring to a high simmer and cook until mixture thickens. Strain immediately through a sieve or cheesecloth. Spoon 1-ounce of curd into each of the 10 martini glasses. This is best done while the curd is warm but can also be done once it's cooled if necessary. Chill the glasses with the curd until the curd is cold and set.
For the custard: Split the vanilla bean with a paring knife and scrape the seeds into the sugar. Use your fingers to work the beans into the sugar – making an even mixture. Mix this mixture with the egg yolks and the eggs. Don't whip it but be sure to completely mix it so the color is consistent throughout. Bring the cream to a boil, remove from the heat and slowly pour it into the egg mixture, stirring constantly. Add the vanilla extract.
To bake the creme brulee: Pour 3 ounces of the warm custard mixture into each of the glasses (over the lemon curd). Find a deep pan (preferably at least 6 inches deep. Restaurant supply stores commonly sell these as "hotel" or "insert" pans) and place the filled martini glasses in them. Set the pan on the bottom shelf of a 325 degrees F oven. Using a water pitcher, pour enough water into the pan to at least cover the stems of the glasses – ideally you can pour enough to come up about 1/3 of the way on the part of the glass the holds the custard. Baking times will vary depending on the amount of water in the pan and the type of pan used, but will be somewhere around 45 minutes to 1 hour. The custard is done when you tap the side of the glass and it looks thick and moves as one (as opposed to the center of the custard giggling more than the outside). Carefully remove the pan from the oven and let cool at room temperature for about 1 hour. Transfer creme brulees into the refrigerator to cool and set completely.
To finish the creme brulee: Sprinkle about a tablespoon of sugar over each of the custards. Use your finger to spread it evenly over the top. Light a blowtorch and turn it to the high setting. Melt and caramelize the sugar quickly. Note that a flame that is too low or prolonged heat towards the edge of the martini glass may break the glass. Use caution and practice on one away from the others so that if it does break you don't get glass in the other custards. Creme brulees can be caramelized ("burnt") up to 4 hours before service and held in the refrigerator.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Carmel Sauce for Profiteroles
Rao's Caramel Sauce
9 ounces granulated sugar
2.5 ounces water
5.25 ounces heavy cream
1.5 ounces butter
Combine the sugar and water in a stainless pot. Wash down any crystals from the inner sides of pot with a clean brush, dipped in cold water to prevent crystallization. Bring the mixture to boil and cook until sugar is caramelized. When the syrup is mahogany brown, add the butter and swirl the pan. Carefully pour in the heavy cream and let the mixture return to boil. Strain the caramel sauce into a container over an ice bath.
Chocolate Sauce
10.5 ounces bittersweet chocolate chips
9 ounces milk
1.75 ounces heavy cream
1.75 ounces butter
Combine the milk with the heavy cream and bring them to simmer. Put the chocolate chips into a bowl and pour it in the boiling milk/cream mixture. Stir with a rubber spatula until the chocolate has melted and the mixture is perfectly smooth. Take off the flame and swirl in the butter. Keep it warm for service
9 ounces granulated sugar
2.5 ounces water
5.25 ounces heavy cream
1.5 ounces butter
Combine the sugar and water in a stainless pot. Wash down any crystals from the inner sides of pot with a clean brush, dipped in cold water to prevent crystallization. Bring the mixture to boil and cook until sugar is caramelized. When the syrup is mahogany brown, add the butter and swirl the pan. Carefully pour in the heavy cream and let the mixture return to boil. Strain the caramel sauce into a container over an ice bath.
Chocolate Sauce
10.5 ounces bittersweet chocolate chips
9 ounces milk
1.75 ounces heavy cream
1.75 ounces butter
Combine the milk with the heavy cream and bring them to simmer. Put the chocolate chips into a bowl and pour it in the boiling milk/cream mixture. Stir with a rubber spatula until the chocolate has melted and the mixture is perfectly smooth. Take off the flame and swirl in the butter. Keep it warm for service
White Chocolate Bread Pudding
WHITE CHOCOLATE BREAD PUDDING WITH WHITE CHOCOLATE SAUCE
WHITE CHOCOLATE BREAD PUDDING WITH WHITE CHOCOLATE SAUCE
8 ounces French bread, cut into 1-inch pieces
3 1/2 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
1/2 cup sugar
18 ounces good-quality white chocolate (such as Lindt or Baker's),
coarsely chopped
7 large egg yolks
2 large eggs
Preheat oven to 275°F. Arrange bread cubes on baking sheet. Bake until light golden and dry, about 10 minutes. Transfer baking sheet to rack; cool completely. Increase oven temperature to 350°F.
Combine 3 cups whipping cream, 1 cup milk and 1/2 cup sugar in heavy large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add 10 ounces white chocolate (about 1 3/4 cups) and stir until melted and smooth. Whisk yolks and eggs in large bowl to blend. Gradually whisk in warm chocolate mixture.
Place bread cubes in 2-quart glass baking dish. Add half of chocolate mixture. Press bread cubes into chocolate mixture. Let stand
15 minutes. Gently mix in remaining chocolate mixture. Cover dish with foil.
Bake pudding 45 minutes. Uncover and bake until top is golden brown, about 15 minutes. Transfer pudding to rack and cool slightly. (Can be prepared 1 day ahead. Cover with foil and refrigerate. Rewarm covered pudding in 350°F oven for 30 minutes before serving.)
Bring remaining 1/2 cup cream to simmer in heavy medium saucepan. Remove saucepan from heat. Add remaining 8 ounces white chocolate and stir until melted and smooth.
Serve pudding warm with warm white chocolate sauce.
Bon Appétit
December 1996
Restaurant: Palace Café; New Orleans, Louisiana
1998-09-17 15:09:30.0
WHITE CHOCOLATE BREAD PUDDING WITH WHITE CHOCOLATE SAUCE
8 ounces French bread, cut into 1-inch pieces
3 1/2 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
1/2 cup sugar
18 ounces good-quality white chocolate (such as Lindt or Baker's),
coarsely chopped
7 large egg yolks
2 large eggs
Preheat oven to 275°F. Arrange bread cubes on baking sheet. Bake until light golden and dry, about 10 minutes. Transfer baking sheet to rack; cool completely. Increase oven temperature to 350°F.
Combine 3 cups whipping cream, 1 cup milk and 1/2 cup sugar in heavy large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add 10 ounces white chocolate (about 1 3/4 cups) and stir until melted and smooth. Whisk yolks and eggs in large bowl to blend. Gradually whisk in warm chocolate mixture.
Place bread cubes in 2-quart glass baking dish. Add half of chocolate mixture. Press bread cubes into chocolate mixture. Let stand
15 minutes. Gently mix in remaining chocolate mixture. Cover dish with foil.
Bake pudding 45 minutes. Uncover and bake until top is golden brown, about 15 minutes. Transfer pudding to rack and cool slightly. (Can be prepared 1 day ahead. Cover with foil and refrigerate. Rewarm covered pudding in 350°F oven for 30 minutes before serving.)
Bring remaining 1/2 cup cream to simmer in heavy medium saucepan. Remove saucepan from heat. Add remaining 8 ounces white chocolate and stir until melted and smooth.
Serve pudding warm with warm white chocolate sauce.
Bon Appétit
December 1996
Restaurant: Palace Café; New Orleans, Louisiana
1998-09-17 15:09:30.0
Lindy's Cheesecake
Lindy's Cheesecake Ingredients
-- Crust --
2 1/2 lbs Cream cheese softened
1 2" vanilla bean halved
1 1/4 cup Sugar
1 cup Flour
3 tablespoon Flour
1/4 cup Sugar
1 1/2 teaspoon Orange zest
1 teaspoon Lemon zest
1/2 teaspoon Lemon zest
8 tablespoon Butter cut into 1/4" cubes
1/2 teaspoon Vanilla
1/4 teaspoon Salt 5 large Egg
1 large Egg yolk 2 large Egg yolk
1 tablespoon Vegetable oil
1/4 cup Heavy cream
-- Filling --
Instructions for Lindy's Cheesecake
1. For the crust: Preheat oven to 400 degrees. Scrape vanilla seeds into a medium bowl; discard pod. Add flour, sugar, and zest and mix with your fingers to break up seeds. Add butter, salt, and yolk and work mixture with your fingers to form a rough dough. Turn dough out onto a lightly floured surface and knead to combine. Form dough into 2 rounds and wrap each in wax paper. Refrigerate for 1 hour.
2. Remove outer ring of a 9 springform pan. Grease bottom of pan with half the oil. Using floured hands, press 1 dough round onto bottom of pan to cover it. Bake until light golden brown, 10-12 minutes. Allow to cool slightly; refrigerate for 30 minutes. Grease inside of outer ring with remaining oil; attach to bottom of pan. Using floured hands, pull off pieces from remaining dough; press them around sides of pan to cover. Press inside edge of dough against bottom crust to seal. Set aside.
3. For the filling: Preheat oven to 500 degrees. Beat cheese, sugar, flour, zests, and vanilla in a large bowl with an electric mixer until smooth. Add eggs and yolks, one at a time; beat after each addition. Stir in cream. Pour filling into pan; smooth top with spatula. Bake on a baking sheet until deep golden brown, about 10 minutes. Reduce heat to 200 degrees and bake for 1 hour more. Let cool (in the pan) on a rack. Cover and refrigerate overnight. Remove cake from pan. Let warm slightly at room temperature for 1 hour. Cut cake into slices and serve.
-- Crust --
2 1/2 lbs Cream cheese softened
1 2" vanilla bean halved
1 1/4 cup Sugar
1 cup Flour
3 tablespoon Flour
1/4 cup Sugar
1 1/2 teaspoon Orange zest
1 teaspoon Lemon zest
1/2 teaspoon Lemon zest
8 tablespoon Butter cut into 1/4" cubes
1/2 teaspoon Vanilla
1/4 teaspoon Salt 5 large Egg
1 large Egg yolk 2 large Egg yolk
1 tablespoon Vegetable oil
1/4 cup Heavy cream
-- Filling --
Instructions for Lindy's Cheesecake
1. For the crust: Preheat oven to 400 degrees. Scrape vanilla seeds into a medium bowl; discard pod. Add flour, sugar, and zest and mix with your fingers to break up seeds. Add butter, salt, and yolk and work mixture with your fingers to form a rough dough. Turn dough out onto a lightly floured surface and knead to combine. Form dough into 2 rounds and wrap each in wax paper. Refrigerate for 1 hour.
2. Remove outer ring of a 9 springform pan. Grease bottom of pan with half the oil. Using floured hands, press 1 dough round onto bottom of pan to cover it. Bake until light golden brown, 10-12 minutes. Allow to cool slightly; refrigerate for 30 minutes. Grease inside of outer ring with remaining oil; attach to bottom of pan. Using floured hands, pull off pieces from remaining dough; press them around sides of pan to cover. Press inside edge of dough against bottom crust to seal. Set aside.
3. For the filling: Preheat oven to 500 degrees. Beat cheese, sugar, flour, zests, and vanilla in a large bowl with an electric mixer until smooth. Add eggs and yolks, one at a time; beat after each addition. Stir in cream. Pour filling into pan; smooth top with spatula. Bake on a baking sheet until deep golden brown, about 10 minutes. Reduce heat to 200 degrees and bake for 1 hour more. Let cool (in the pan) on a rack. Cover and refrigerate overnight. Remove cake from pan. Let warm slightly at room temperature for 1 hour. Cut cake into slices and serve.
Gianduja Brownies
4 brownies (about 2 by 3-inches)
1/4 cup nutella
1/4 cup chopped toasted hazelnuts
1/4 cup mini chocolate chips (try a mix of white, semisweet, and milk chocolate)
Directions
Preheat the oven to 375 degrees F.
Spread each of the brownies with 1 tablespoon of nutella. Sprinkle each of the brownies with 1 tablespoon chopped hazelnuts. Top the nuts with 1 tablespoon mini chocolate chips. Place the brownies on a baking sheet and bake for 5 to 7 minutes until the chocolate is starting to melt. Transfer the brownies to the refrigerator and let cool until the chocolate hardens, about one hour
1/4 cup nutella
1/4 cup chopped toasted hazelnuts
1/4 cup mini chocolate chips (try a mix of white, semisweet, and milk chocolate)
Directions
Preheat the oven to 375 degrees F.
Spread each of the brownies with 1 tablespoon of nutella. Sprinkle each of the brownies with 1 tablespoon chopped hazelnuts. Top the nuts with 1 tablespoon mini chocolate chips. Place the brownies on a baking sheet and bake for 5 to 7 minutes until the chocolate is starting to melt. Transfer the brownies to the refrigerator and let cool until the chocolate hardens, about one hour
Wednesday, May 4, 2011
Peanut Butter Candy Bars
Peanut Butter Candy Bars
Peanut Butter Candy Bars
adapted from Oxmoor House
1 16-ounce package Nutter Butter cookies, crushed
1/2 cup butter, melted
14 ounces sweetened condensed milk
1/2 cup creamy peanut butter
1 tablespoon vanilla extract
7 & 1/2 ounces peanut butter cups (about 25 miniature cups), coarsely chopped
4 ounces Butterfinger candy bars (about 7 small candy bars), coarsely chopped
1 cup semisweet chocolate chips
1/2 cup honey-roasted peanuts
Preheat oven to 350°. Line a 13″x 9″pan with aluminum foil, allowing it to extend over edges of pan. Grease/spray foil.
Combine crushed cookies and butter. Press mixture into bottom of prepared pan. Bake for 6-8 minutes.
Combine condensed milk, peanut butter, and vanilla, stirring until smooth. Set aside.
Sprinkle chopped candy bars, chocolate morsels, and peanuts over crust. Drizzle condensed milk mixture over toppings.
Bake for 25-27 minutes or until lightly browned. Cool in pan on wire rack. Using foil, lift out of pan. Peel foil away, and cut into bars.
Oreo Truffles
Oreo Truffles
1 package Oreo cookies
1 8oz. package cream cheese, softened
chocolate bark or chocolate candy melts
Crush all but 7 Oreos. Use the back of a large spoon to help mash the two together. Stir in the softened cream cheese.
You can crush the remaining 7 and sprinkle the crumbs on top after you’ve dipped the Oreo balls, or, if you’re like me, just eat them as you work! Using the whole package of Oreos will make the mixture just a bit too dry.
Roll the mixture into 1-inch balls and place on wax paper covered cookie sheet.
Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.
Add any decoration to the top and refrigerate. This recipe should make about 3 dozen truffles.
1 package Oreo cookies
1 8oz. package cream cheese, softened
chocolate bark or chocolate candy melts
Crush all but 7 Oreos. Use the back of a large spoon to help mash the two together. Stir in the softened cream cheese.
You can crush the remaining 7 and sprinkle the crumbs on top after you’ve dipped the Oreo balls, or, if you’re like me, just eat them as you work! Using the whole package of Oreos will make the mixture just a bit too dry.
Roll the mixture into 1-inch balls and place on wax paper covered cookie sheet.
Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.
Add any decoration to the top and refrigerate. This recipe should make about 3 dozen truffles.
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