By Kath Dedon . Toffee Squares have been one of my favorite holiday cookies since I was a teenager. There have been many Christmases at our house when Toffee Squares were the cookies we chose to le…
I know that all you want to do really is look at pictures of chocolate cheesecake. I aim to please.
This moist pumpkin bread is made with partially ground oats, whole wheat pastry flour, and maple syrup as the sweetener. A perfect breakfast treat.
The next Club: Baked recipe was chosen by one of my favorite bloggers, Julie from Little Bit of Everything. I first met Julie through SMS, and she was the first blogger that I knew in my town. We h…
15 delicious no bake recipes from My Baking Addiction and around the web.
Using Frozen Local Peaches This recipe uses peach pie filling that I made and froze in August. The instructions and recipe can be found here. Peach pie filling 1 stick of butter, softened 3/4 cup …
YUM! This is one of those recipes that I’ve been meaning to try forever. I first had bananas foster two years ago in Belize and loved it. Ever since then, I’ve been meaning to try it at…
Mini pumpkin pies made with maple syrup and homemade pumpkin puree!
This is one of my favorite cakes since childhood. Sweet crunchy nutty meringue cake with buttery pastry cream filling.You may choose to go with nuts of your choice like roasted walnuts,hazelnuts or peanuts.Although the traditional recipe calls for peanuts. Ingredients for meringue cake: 8 egg whites ( save egg yolks for cream) 2 1/4 cup sugar 1 1/2 cups roasted peanuts,walnuts,or hazelnuts.Coarsely chopped 2- 9'' round pans lined with parchment paper Directions: Heat oven to 215 degrees Beat egg whites with sugar ( gradually adding speed) until strong peaks form. Reserve 4 tablespoons in a separate bowl and set aside. Fold in nuts. Divide the meringue into 2 round baking pans. Bake for about 2 1/2-3 hours. Let cool. Use the rest of the reserved meringue to make little droplets using a decorating bag then bake for about 45 minutes. Cream: 8 egg yolks 3/4 cup sugar 1 cup milk (warm) 3/4 cup heavy whipping cream (warm) 1 heaping tablespoon flour 1 tablespoon vanilla 2 tablespoons cocoa 1 tablespoon cognac or brandy 3 sticks butter softened at room temp. (116 grams each stick) Directions: In a saucepan,whisk egg yolks,sugar and flour until its completely smooth and pale. Gradually whisk in warm milk and cream. Place on the low heat. Cook continually stirring with a wooden spoon or a whisk until thickens and starts to boil. Remove from heat and whisk in vanilla. Transfer to a bowl and cover with plastic wrap. Let cool completely. When the custard cools,Beat butter until light and fluffy. Continue beating gradually adding custard ( about 2-3 spoons at a time) Take out about 6-7 tablespoons of cream in to separate bowl and add cocoa and cognac/brandy.Beat together to combine ingredients. Assembling: Take the first layer and spread chocolate cream. Place the second layer and add the cream to the top and sides of the cake. Use leftover cream and meringue droplets to decorate. *For the sides I used crushed nuts mixed with crushed meringue pieces. -If you don't like buttery creams you can make it with this cream: 1 can condensed cream 2 sticks butter softened at room temp. 1 package cream cheese 8 oz container whip cream topping (Also you can beat heavy cream with powdered sugar, taste will be slightly different but still taste good) * Cream: Beat butter with cream cheese until smooth.Gradually add condensed milk and beat well until combined.Add whip cream and beat again. *note: If you will use heavy whipping cream instead of whip cream topping, then beat it together with powdered sugar in separate bowl then fold it in gently to the cream.
I am not much a of a pie fan because I prefer desserts with chocolate, peanut butter, or caramel. After seeing this delicious recipe fo...
I know the traditional name of this dessert is DEATH by Chocolate. I would like to rename it, ALIVE by Chocolate! This dessert gives your mouth a jolt and rush of sugar that awakens you to the ple…
If February means Valentine's Day, and Valentine's Day means chocolate... does February mean 28 days of chocolate? Logicians might beg to differ, but we say yes. Thus you have plenty of time to join our Dark Chocolate Éclairs Bakealong challenge, a heartfelt tribute to the pleasures of deep-dark chocolate.
Believe it or not, I have never really made a true cake before today. Sure, I’ve added oil and eggs to a box mixed and spread frosting on top, but I’m not sure that really counts as mak…
No less than 32 crazy simple, good-for-you, chia seed pudding recipes for every possible dietary and flavor preference and pleasure. Picky eaters welcome.
A spreadable pastry crust makes this dessert the easy cousin to lemon meringue pie!
Well, my Emeril streak is over and it's time to move on to my regular schedule, which is certainly not three posts a week. It was a lot of fun but cooking,
Fruit cobbler is one of those timeless desserts that always tastes great with a big scoop of ice cream on top. This recipe for Lazy Day Cake Mix Cobbler is an apple cranberry cobbler that uses cake mix as a shortcut, so it's super quick to throw together. With just six simple ingredients, this cobbler recipe comes together in a hurry, and the combination of apples and cranberries makes this unforgettable.
These light and lovely lemon gems are a standout on the dessert tray at any celebration. Better yet, they're very easy to prepare using jarred lemon curd and mini phyllo shells.
There’s no question about it. I am a frosting girl. The cake? Eh. It is just a vehicle for the frosting. Do not even get me started on whipped cream. Whipped cream is not a replacement for fr…
Indulge your sweet tooth with these Fudge Frosted Espresso Brownies. Sweet chocolate and the sharp, slightly bitter taste of espresso come together to create a wonderful dessert. Both complement each other beautifully with the espresso really making the rich chocolatey flavor even deeper. Moist and perfectly chewy, these dessert bars are a wonderfully decadent treat and are an easy way to satisfy your sweet tooth. Be sure to set one aside for yourself - once you place these brownies on the table, they will be gone in no time flat.
Eclairs always stand out in the Pastry cases of fancy bakeries with their glossy Chocolate glaze over delicate Pate Au Choux and sweet silky Pastry Cream in the middle. So, when I am am standing in front of one of those Pastry cases and trying to decide which one I want, I usually pick the Eclair. And if I am by myself... maybe a couple other Pastries that know one needs to know about. I could lie and say it is research for this recipe site but we all know the truth. You can make your own Eclairs in just a few easy steps and serve them for a special Breakfast or romantic Dessert. When you are Cooking The Amazing, making French Pastries like Eclairs can be easy and no one has to know how many you have eaten. Here is the recipe. 1 recipe of Pastry Cream 1 recipe of Pate Au Choux 1 recipe of Chocolate Glaze STEP 1: Make the Pastry Cream. The Pastry Cream needs to refrigerate for a minimum of 6 hours. Doing this step first will give it plenty of time to set up. Click HERE for the recipe. STEP 2: Make the Pate Au Choux. During this step make sure you form the Dough into long shapes before baking to get the classic Eclair shape. Click HERE for the recipe. You can make this while the Pastry Cream chills. Allow the Pate Au Choux to completely cool at room temperature before using. STEP 3: Make the Chocolate Glaze when you are ready to assemble the Eclairs. The Glaze is delicious and easy to make. Use the best Chocolate for best flavor. Boil 1/2 c Heavy Cream and pour over 12 oz. of chopped Chocolate or Chocolate Chips and allow to sit for 5 mins. Use a spoon and start mixing until the Chocolate and Cream are well mixed. If the Chocolate is not completely melted, microwave for 30 secs. and remove and stir. Repeat as necessary. STEP 4: Assemble the Eclairs. Remove the Pastry Cream from the refrigerator and stir it well. Use a serrated knife and carefully split the Pate Au Choux shells in half lengthwise. Line the bottoms of the shells on a tray and spoon in the Pastry Cream. Dip the tops into the Chocolate Glaze then placed on top of the filled bottoms. Allow the Glaze to set for approx 30-45 mins before serving or refrigerate in an air tight container. COPYRIGHT (c) 2011
Seasonal vegetarian peach recipes from Naturally Ella along with useful cooking, buying, and storage tips to help you get the most out of your produce.
Do you know what today is? The picture is a hint :)I am usually not too up with the foodie holidays. I will usually find out it’s something like National Pancake Day at 9:00PM that night. Wel…
Chocolate is one of those versatile ingredients that needs little added to it to make something amazing. My Chocolate Mousse recipe is one of those easy simple recipes where Chocolate is the star and it looks like you've spent all day preparing it. The truth is this can be made in the morning before you go to work and waiting for you when you come home in the refrigerator. This is not a classic French Mousse recipe but when you taste the richness of the Chocolate and the creamy Whipped Cream you would never know it is the Americanized version of lusciousness done in just minutes. This can be served in chilled glasses with a dollop of Perfect Whipped Cream and shaved Chocolate or a dust of Cocoa Powder on top or use it between layers of rich and moist Chocolate Cake with a Ganache Icing. My Chocolate Mousse Cake recipe will be my next post bringing it all together in one recipe. This is a great entertaining dessert because it frees you up to enjoy your guests when it is premade. There are just three easy steps in turning Chocolate into amazing Mousse when you are Cooking The Amazing. Here is the recipe. For Ganache: 12 oz Chocolate, chopped or chips (see below) 1 c Heavy Whipping Cream 1 t Vanilla Extract 1 pinch Sea Salt, fine grain (very small pinch) For Whipped Cream: 4 c Heavy Whipping Cream 4 t Vanilla Extract 8 T Powdered Sugar For Decoration (Optional): 2 t Cocoa Powder to dust tops Shaved Dark or White Chocolate Candied Nuts like Sugared Pecans Chocolate Covered Espresso Beans 1. PLAN AHEAD: Have prepared ahead what you will serve your Mousse in. Several glasses or a large bowl. Make sure you have room in your refrigerator and freezer to fit the glasses or bowl ahead of time for chilling later. Learn from my mistake by not going to the refrigerator, hands full of Chocolate Mousse glasses, opening the doors to see a Watermelon and Big 2 Litters of Coke taking up any room! Have your beaters and bowl and 4 c of Whipping Cream in freezer while you make the Ganache. 2. In a large mixing bowl place 12 oz of very good Chocolate, chopped or in Chips. If your wallet is bursting then buy the best Chocolate like Valrhona, Callebaut or Lindt. There are amazing American Chocolates like Dove dark candy squares, which is my favorite to use and very reasonable, that you can chop into small chip sized pieces using a sharp serrated knife. or use Ghirardelli 60% Cacao Chocolate Chips. 3. Over medium high heat, bring 1 cup of Heavy Cream (Cream you buy to make Whipped Cream) to a gentle boil and poor the hot Cream over the Chocolate making sure all Chocolate is submerged. Use a rubber spatula to push the Chocolate below the hot Cream surface. This is the beginnings of Ganache. A fancy French cooking term for one of best things you will ever eat! 4. Do not stir and allow to sit on the counter for 5 minutes undisturbed. 5. After 5 minutes, using a large spoon, whisk or rubber spatula, stir the Chocolate gently so that air is not incorporated into the Ganache. It will look grainy at first then become glossy and smooth very quickly. Be patient and keep stirring and all of a sudden you will see Chocolate bliss. 6. Once the Cream and Chocolate have come together add 1 t of Vanilla Extract and the tiniest pinch of fine grain Sea Salt and incorporate gently until well mixed. Place in the refrigerator to cool for 20 mins. 7. Towards the end of the Ganache chilling time, remove your chilled bowl and beaters and 4 c Heaving Whipping Cream from freezer. Using a hand mixer or Kitchen Aid whisk attachment, whip the Heavy Cream with the 4 t of Vanilla Extract and 8 T Powdered Sugar into stiff peaks. Set aside. 8. Remove the chilled Ganache and spoon out 2 c into a large bowl. 9. Spoon 1/3 of the Whipped Cream into the bowl of Ganache and mix well with the mixer until completely incorporated. This will lighten it up. 10. Switch to a rubber spatula and fold in the rest of the Whipped Cream until well incorporated being careful not to deflate the Whipped Cream too much. 11. Spoon the Mousse into glasses or a large bowl and cover tightly with plastic wrap and chill in the refrigerator for at least 1 hr (4-8 hrs is best) before serving or you can serve immediately for a softer Mousse. Either way is delicious. The Mousse will darken as it chills and thicken. 12. To serve place a dollop of Whipped Cream on top and shaved Chocolate (White and/or Dark) or dust with Cocoa Powder. Or Candied Nuts like Sugared Pecans or Chocolate Covered Espresso Beans. TIP: Add layers of Raspberry puree blended with Whipped Cream between layers of Chocolate Mousse and Pound Cake in a glass. TIP: Pipe Chocolate Mousse in the center of Cupcakes for an amazing cream filling! Fill a pastry bag with the Chocolate Mousse and using a long tip on the end push the tip into the top of the cupcake deep to almost the bottom and fill as you remove back out. Cover the hole it makes with Icing. COPYRIGHT (c) 2010
Just call me the cupcake arsonist. This is the second time I’ve intentionally set fire to this cutesy confection. What’s the appeal? Maybe I feel the cupcake could use a break from its curlicued reputation.…
I love Boston Cream in any incarnation – whether it’s doughnuts, or the traditional cake, or these perfect little cupcakes…I love ’em all! Last month when I made the homemade paczki, I had some leftover pastry cream. So, I thought what better to do with them than make these cupcakes? I used my favorite vanilla cupcake recipe, filled them with a bit of the pastry cream, then topped with a decadent chocolate ganache. I loved the way the chocolate dripped down the side of the cupcakes. As you can imagine, they were nothing short of spectacular! The guys declared them one of the best cupcakes I’ve made, which really speaks volumes I think. Leftovers went into work with Jon the next day, and all his coworkers at NASA loved them too. There’s not much that crew won’t gobble up! I’m looking forward to trying this recipe as a traditional Boston Cream cake too, using two 9-inch cake pans instead of baking cupcakes. I hope everyone has a great weekend! We’re still on “baby watch” – 2 weeks left to go! Jon’s mom is in town for the weekend , so we’re looking forward to spending some time with her and Grandpa Matt since we haven’t seen them since Thanksgiving. Kicking it all off by taking the boys to the local baseball game tonight. It’ll be their first time, and they’re super excited. Go Shorebirds! Print Boston Cream Cupcakes 1 batch your favorite vanilla cupcakes (about 24 cupcakes) For the pastry cream: 2 cups whole milk 1/4 cup white sugar 2 egg yolks 1 whole egg 1/4 cup cornstarch 1/3 cup white sugar 2 Tablespoons butter, cubed 1 teaspoon vanilla extract For the ganache: 3/4 cup heavy cream 1/4 cup light corn syrup 8 ounces bittersweet chocolate, finely chopped 1/2 teaspoon vanilla extract To prepare the pastry cream, stir together the milk and 1/4 cup of sugar in a medium saucepan. Bring to a boil over medium heat. In a medium bowl, whisk together the egg yolks and whole egg. Separately mix the remaining sugar and cornstarch; then whisk them into the eggs until smooth. When the milk comes to a boil, drizzle it into the egg bowl in a thin stream while stirring to temper the eggs. Return the mixture to the saucepan, and slowly bring back to a boil, immediately stirring so the eggs do not curdle or scorch on the bottom. When the mixture comes to a boil and thickens, remove from the heat. The mixture will continue to thicken as you stir. Stir in the butter and vanilla, mixing until the butter is completely melted. Pour into a heat-proof container and cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until completely chilled before using. To make the ganache place the chocolate in a small bowl. Combine the heavy cream, corn syrup, and vanilla in a small saucepan over medium heat, stirring constantly until simmering. Pour the hot cream over the chocolate and whisk until completely smooth and combined. Set the ganache aside to cool and thicken at room temperature for 30 minutes. To assemble the cupcakes, cut a small hole about 3/4-inch wide and 1/2-inch deep in the top of the cake using a pairing knife. Fill the hole with about 3 tsp of the pastry cream, then top off with the piece of cake you removed. Repeate process with remaining cupcakes. Top each cupcake with about 1 tablespoon of the cooled ganache. Let sit for 1 hour before serving. Source: pastry cream adapted from All Recipes
See Aimee Cook easy weeknight meals and other tasty treats!
5 peeled, sliced apples 1 cup red raspberries 1 stick butter 1 cup flour 1/2 cup sugar dash cinnamon Mix apples and raspberries in a pie pan. Combine flour, butter, sugar and cinnamon with your f…
If you fondly remember Hostess crumb cakes from your childhood days, here's your chance to make a grown-up version right in your own kitchen. This recipe for Company Crumb Cake is as simple as cake recipes come.
Whenever I eat a slice of Pie and the Pie Crust is dry and brittle and hard, it doesn't matter how good the Pie filling is, I don't want to finish it. If a Pie Crust is flaky and tender with lots of Buttery flavor then that's the Pie I want to eat. The secret to any flaky delicious Pie Crust is very cold Pastry Dough. The Butter must stay cold until the second it hits the oven because it is the steam from the cold Butter that will cause the Crust to be Flaky and delicious. This recipe is for a double 9 inch Pie Crust and uses a food processor. You can also use a Pastry blender by hand as long as you follow the rule of keeping the Butter cold and not allowing the Butter to be broken down too small. ALWAYS keep the Butter cold and in big pieces that you can see. That is where the flavor is and Pie Crust perfection that follows. And where there is flavor there is always Cooking the Amazing! Here is the recipe. 2 1/2 c All Purpose Flour 3/4 t Fine Grain Sea Salt 3 t Sugar (for Sweet Crust) or 1/2 t Sugar (for Savory Crust) 2 Sticks Frozen Butter, No-Salt 1/2 c Water with Ice Cubes Added 1 Egg (For Egg Wash) 1 T Water Sugar To Sprinkle 1. Prepare ahead. This Pie Crust is easy to make when you use your food processor and takes about 5 minutes to make the Dough. The Dough must be very cold when you bake it to get it to be flaky and tender. Freeze the Butter ahead of time and take it out at the last minute. Work the Dough in a cool area if possible. If the Butter melts the Pie Crust will be less flaky. Pour 1/2 c Water into a measuring cup then add 4-5 ice cubes and place in the freezer 5 minutes before needed. 2. In the bowl of your food processor with the blade attachment put 2 1/2 c All Purpose Flour, 3/4 t fine grain Sea Salt and 3 t Sugar. Use 1/2 t of Sugar if you are making a savory dish like a Pot Pie or 3 t if you are making a sweet dish like Pumpkin Pie. Pulse 10 times to combine well. 3. Remove the Butter from the Freezer and cut each stick into small approximately 1/2 inch cubes using a sharp large knife. Be careful because frozen Butter is hard to cut. Take your time. Place Butter cubes back into the freezer for 3 minutes until very cold again. Remove from the freezer and place directly into the food processor over Flour mixture and pulse 6 times for 1 second each pulse. Don't be tempted to pulse more. 4. The Flour Butter mixture should look like there are small lumps in it and look coarse. 5. Remove the Ice Water from the freezer and take out the Ice cubes. Pour the cold Water through the shoot on top. At the same time pulse for approximately 10-15 times 1 second each pulse. The Dough will look coarse and like picture below. You should be able to pinch a small amount and it holds together with your fingers. If not, add 1 T more of Ice Water and pulse 1-2 seconds more. Repeating this as needed until it does pinch together and hold. 6. Pour out the Dough mixture onto a lightly Floured surface and mound together pressing with both hands and gathering into one large lump. It will be crumbly and will be loose in areas. It won't look right, but it is. You should see Butter pieces in the Dough. This should take about 15 seconds. If it looks like the Butter in the Dough is melting place it in the freezer for 5 minutes and then remove and begin where you left off. (Warm melted Butter leads to an unflaky crust.) 7. Once in a big lump, cut in half. Mold each half into a flat disc about 5 inches across using your hands and fingers (takes about 10 secs.) and wrap tight with plastic wrap. If you plan on using the Dough today refrigerate for 2 hours before using. Or freeze in a freezer bag over the plastic wrap for up to 60 days. Thaw over night in the refrigerator before using for frozen Dough. 8. When ready to roll out your Pie Crust and use it, remove from the refrigerator and place the cold disc of Dough on a lightly Floured surface. Roll with a lightly Floured rolling pin in one direction turning the Dough a quarter turn with each pass of the rolling pin. DO NOT STRETCH THE DOUGH which will cause shrinkage of your Crust during baking. Be gentle and keep it Floured to move it easily at all times. Roll out in a rough circle approximately 1/8 th inch thick. You want it about 2 inches larger than your Pie pan's top. It is ok if the edges are rough as long as it is larger than your Pie pan and can overlap by 3 inches. For a 9 inch Pie roll out at least 11 inches diameter. Brush off excess Flour before placing the Dough onto the Pie Pan to shape. 9. Use your rolling pin to roll up the Pie Dough at one end. Placing it on the edge of one end of the Pie pan and roll it out. Adjust the Dough so it covers the entire Pie pan with overlap. Allow the dough to fall into the well of the Pie Pan and gently press it in to form the shape of the pan. Don't press too hard and DO NOT STRETCH IT. If it tears or cracks do not worry. Pinch or press together any tears in the Dough with your fingers to repair. Use your thumb and forefinger to crimp the edge of the Dough and the forefinger of your other hand to make an indention in the crimp for the edges. Use a fork to dock the bottom Crust so it won't puff up when baking. Refrigerate the shaped Crust for 40 minutes before baking. This helps the Dough relax and reduces shrinking. 10. SINGLE CRUST PIE: Blind bake the crust by placing a sheet of aluminum foil in the well of the cold Pie Crust after docking the bottom with a fork, Add uncooked dried Beans as a weight. Bake at 450 degrees for 10 minutes and remove the foil and dried Beans (save dried Beans to use again for another Pie Crust over and over). Prick the sides and bottom again with a fork if any puffiness is noted and return to the oven for 5 more minutes. Remove and brush the entire Crust with 1 Egg beaten with 1 T Water. Sprinkle with Sugar all over and bake continue to bake at 450 until golden brown, about 4-7 more minutes. Watch it closely, ovens vary so yours may brown sooner. Remove and allow to cool before using in a recipe. Follow your recipe's directions and bake with the filling from your recipe but cover the crimped Crust edges with a ring of aluminum foil to prevent a burnt or dark edges. Use this for my delicious recipe for Pumpkin Pie. 11. DOUBLE CRUST PIE: If you are using a top and bottom Crust Pie, fill your Pie with filling after the bottom Pie Crust is in place then place the top Crust over the filling and crimp edges of the bottom and top Crust together. Cut 4 vent slits in the center of the top crust. The last 20 minutes of baking: Beat 1 Egg with 1 T Water with a fork and brush the entire top surface with the Egg wash. If it is a sweet Pie you are baking, sprinkle with Sugar. Bake as directed by your recipe at whatever oven temperature is called for. To prevent the edges from browning faster than the rest of the Pie, cover the crimped edges with a ring of aluminum foil during baking, leaving the center Pie Crust exposed, until the last 15 minutes and remove the aluminum foil ring and finish baking as directed by your recipe. TIP: Use left over Pie Crust Dough to make decorative leaves by cutting out a leaf shape with a small knife and using the back of the knife to make the leaf veins as in the main picture at the top. Click here for my amazing Pumpkin Pie recipe. COPYRIGHT (c) 2011
Well, this dessert was the destination for the previous angel food cake. It sounds (and looks) pretty simple, but the combination of the pudding part with the berries and cake ends up with somethin…
I was going to skip this TuesdaysWithDorie baking “assignment” – it’s a berry galette and I just did an apricot-plum galette with the Avid Bakers group. But then I realized how much fun it would be to compare the recipes and I was hooked.The Abby Dodge dough is a simple flour, sugar and salt combination, held together by butter and ice water. A small amount of lemon zest and juice were the only ingredients out of the ordinary. By contrast, the Baking with Julia galette dough recipe by Flo Braker, one of my favorite bakers, uses cornmeal in addition to white flour and adds sour cream to the ice water.
This is truly amazing cake that you will want more then a slice. It's very smooth and not too sweet.Thanks Innesa (http://grabandgorecipes.blogspot.com/)for sharing this recipe. My guest were impressed.Next time I will do it double and add more hazelnuts.Of course it's not so beautifully decorated as yours,It's tastes so good that it didn't matter. Recipe:http://grabandgorecipes.blogspot.com/2012/02/cake-spartak.html
Blenders are known for making smoothies and margaritas, not brownies. It is, however, quite possible to make brownies in your blender. Just take a look at these Fudgy Blender Brownies. Go on and give this easy brownie recipe a try.
The legend, the recipe. The chocolatey, moist cake from the popular Brooklyn bakery that disappeared in 1972.
Our cool peach chiffon pie topped with sugared basil leaves is the stuff of summer dreams -- no baking required.
