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Holiday Sweets!

justanerd1975 — Sun, 23 Nov 2008 12:14:03 -0800

Holiday Sweets!

Celebrate the season with decadent desserts. Keep cookies on hand for friends and family, make edible gifts of chocolate bark or surprise Santa with chocolatey Creme de Menthe brownies!

Creme de Menthe Brownies:

Ingredients
1 cups (2 sticks) butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
11/4 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes)
Shaved Creme de Menthe thins (recommended: Andes)
Chocolate frosting
Frosting:
1/2 cup (1 stick) butter, melted
1/3 cup cocoa
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk
Directions
Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.

In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.

While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.

Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.

Chocolate Cannolis:

Ingredients
1 cup unsalted pistachios
1 cup heavy cream
2 tablespoons sugar
2 tablespoons golden raisins
1 cup chopped bittersweet chocolate
1 cup ricotta
14 cannoli shells
Directions
Preheat oven to 350 degrees F.

Toast the unsalted pistachios in the oven for 10 to 15 minutes or until crisp. Pull from oven, cool and finely chop. Place chopped pistachios in a bowl.

In the bowl of an electric mixer, whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak. In a large bowl fold together the whipped cream, raisins, 1/3 of the chopped chocolate, 1/3 of the chopped pistachios and 1 tablespoon of sugar. Gently fold the whipped cream mixture into the ricotta. When ready to serve, spoon the filling into a pastry bag fitted with a fat round tip. Fill the cannoli shells from each end.

Blend the remaining chopped chocolate and pistachios on a plate.

To garnish: Dip each end of the cannoli into the chocolate pistachio mixture.

Cannoli can be filled and stored in the refrigerator no more than 1 hour ahead of time.

Cranberry Upside-Down Cake:

Ingredients
3 tablespoons softened unsalted butter, plus 6 tablespoons (3/4 stick)
1/2 cup sugar, plus 1/2 cup
1 pound cranberries, rinsed, picked over, and patted dry
1 large egg
1 teaspoon vanilla
1 teaspoon minced orange rind
1 1/4 cups all-purpose flour
1 1/2 teaspoons double acting baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup red currant jelly
Sweetened whipped cream, as accompaniment, if desired
Directions
Preheat the oven to 350 degrees F.

Butter the bottom and sides of a 9-inch cake pan with 3 tablespoons butter, sprinkle 1/2 cup of the sugar evenly over the bottom, and arrange the cranberries in the pan.

In a bowl with the mixer cream together the remaining 6 tablespoons butter and 1/2 cup sugar. Add the egg, vanilla, and orange rind and beat the mixture until well combined.

Into another bowl sift together the flour, baking powder, and salt. Stir the dry ingredients into the butter mixture, 1/2 cup at a time, alternately with the milk until it is combined. Pour the batter over the cranberries and smooth the top. Bake the cake on a baking sheet in the middle of the oven for 30 to 45 minutes, or until an inserted toothpick comes out clean.

Transfer the cake to a rack and let it cool in the pan for 20 minutes. Run a thin knife around the inside of the pan and invert the cake stand.

In a small saucepan melt the currant jelly over low heat, stirring, and brush it over the cake. Serve the cake warm or at room temperature with the whipped cream, if desired.

Cheesecake Flans:

Ingredients
2 cups sugar
1/4 cup water
12 ounces cream cheese, at room temperature
3 large eggs, at room temperature
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 1/2 cups milk, at room temperature
1 teaspoon vanilla extract
Directions
Special equipment: 10 (3 1/2-inch) ramekins

Set a large bowl of ice water next to your stovetop. Place the sugar and 1/4 cup of water in a medium saucepan over medium-high heat. Using a pastry brush, stir the sugar occasionally, being careful not to get any grains stuck against the sides of the saucepan, until it has all dissolved. Swirl the saucepan every minute until the sugar becomes a golden reddish-brown, about 10 to 15 minutes. Shock the bottom of the saucepan by placing the bottom in the ice water to stop the cooking, and then equally divide the caramel into 10 to 12 (3 1/2-inch) ramekins and set aside.

Preheat your oven to 325 degrees F.

Using an electric mixer, beat the softened cream cheese with the eggs on low speed to combine. Increase the speed to medium-high and beat until completely incorporated. Add the condensed milk, evaporated milk, whole milk and vanilla extract and continue to beat together until everything is well incorporated, scraping down the sides of the bowl as necessary, about 2 to 3 minutes.

Ladle the custard over the caramel into the ramekins filling them up to 1/2-inch from the rim. Place a kitchen towel in a deep baking dish or roasting pan and place the ramekins in 2 rows on top of the towel. Place the baking dish in the oven and using a pitcher, pour enough hot water into the baking dish to reach halfway up the sides of the ramekins, taking care not to get water in the ramekins. Cover the baking dish tightly with aluminum foil and bake until the flan is just set, about 30 minutes. When you tap the edge of the ramekin the flan should still wobble in the center.

Carefully remove the baking dish from the oven, remove the foil and let the ramekins cool slightly. Using tongs remove the ramekins from the water and set on a towel to cool for at least 2 hours before serving. Once cooled completely, the flan can be refrigerated for up to 3 days before un-molding and serving. To serve, run a thin knife around the inside edge of the ramekin to loosen the flan, and then invert onto a plate

an apple a day...

Sweets by Ally — Thu, 16 Oct 2008 13:26:12 -0700

It's Autumn, which means time to say goodbye to sandals and swimsuits, and say hello to sweaters, cool scarves and of course, the bounty of the harvest. What October wouldn't be complete without a trip to a local orchard for fresh pressed cider, corn mazes and of course, bushels of apples?

So, the family is heading out this weekend to go apple-picking, which means that come Monday, my kitchen will be full to the brim with the smell of apples, cinnamon and fresh pastry. To set the mood, here's a classic Autumn morning treat that's sure to fill your kitchen (and your tummy) with warm apple goodness:

Apple Cinnamon Muffins
(yields 16 small muffins)

ingredients:
2 cups all-purpose flour
1/2 cup granulated sugar
3 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 cup chilled butter
1 tbsp brown sugar
1 large apple, peeled & diced
1/4 cup finely chopped walnuts
1 egg
2/3 cup milk

directions:
In a bowl, blend flour, sugar, baking powder, 1/2 tsp cinnamon and salt. Using a pastry blender or 2 knives, cut in the butter until mixture is the texture of coarse meal. (Speedy hint: use a food processor!)
Measure out 1/4 cup of mixture. Add 1 teaspoon of cinnamon and brown sugar and set aside for the topping.
Add apple and walnuts to remaining mixture. In a separate bowl, beat egg, then add milk. Blend well. Add to flour mixture, stirring until just blended. Don't worry if the batter is thick and lumpy - it's supposed to be!
Spoon batter into greased or paper-lined muffin cups, filling 2/3 full. Sprinkle topping lightly over batter & bake in a preheated 425F oven for 15-20 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
Cool, remove from pan and enjoy!

C is for cookie...

Sweets by Ally — Thu, 16 Oct 2008 13:21:07 -0700

I don't think there is any dessert that is more classic or comforting than a fresh-baked chocolate chip cookie. Few other scents can invoke such nostalgia as the smell of chocolate chippies baking in the oven.

A fresh baked cookie reminds us of Mom; of after-school snacks and bake sales, and most importantly, of home. It's one of the main reasons that real estate agents suggest that sellers bake a batch of cookies just before an open-house; it shows prospective buyers that your home is loved.

As we move away from the carefree days of summer and into the reflective mood of fall, I'm reminded of things that are comforting; my favourite sweater, my blanket, a comfy chair, a good book and of course, homemade chocolate chip cookies.

Here is my favourite chocolate chip cookie recipe. I hope it will become yours too.
Enjoy!

Chocolate Chip Pecan Cookies
(yields about 5 dozen 2 1/4" cookies)

Ingredients
2 1/4 cups of flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup white sugar
3/4 cup firmly packed brown sugar
1 teaspoon good vanilla extract
2 eggs
1 x 12 ounce package (2 cups) semi-sweet chocolate chips (Hershey's or Nestle Toll House)
1 cup chopped pecans (they play so nicely with chocolate chips!)

Directions
preheat oven to 375F
In a small bowl, combine the flour, baking soda and salt. Set aside for a moment.
In a large bowl, combine butter, white sugar, brown sugar and vanilla. Beat until the mixture is creamy. Beat in the eggs, one at a time. Gradually add in the flour mixture. Stir in the chocolate chips and nuts.
Drop the cookie mixture by the tablespoonful onto an ungreased cookie sheet. Bake for 9-11 minutes, until golden brown.

Reverse out!
Turn these cookies into Chocolate Chocolate Chip cookies by substituting 1/4 cup of flour with cocoa powder and use white chocolate chips instead of semi-sweet.

CHAPTER 49 – 2008/09/17

Iveenia — Sun, 14 Sep 2008 11:04:38 -0700

Well I was grateful that Romana had given me so many books abt pregnancy! She had also told me so much abt that “life changing” subject. She had given me children’s clothing – pregnancy clothes and thermometer for the bath, a scissor for the nails (baby) and even some pads for the bra (so the milk was not dripping). Then she also had given me creams, unguents, tinctures and all that stuff after having given birth and for the first emergencies. She was truly the best I have ever had as a friend during that time: I had written another e-mail to thank her again.
***
A lot happened then: actually I had expected my husband to come home but he was extremely late. I wanted to go to the internet café, i.e. had not been there for more than a week! Yet he had to stay in the bakery because there had been a pastry chef who had offered his services. He had visited a lot of schools and was dreaming abt an additional education in Austria (Austrian pastries are very famous!). Salah had all my cook books in the bakery shop, anyway. He wanted to explain his workers what would be a smash hit to sell… That man knew all the recipes by heart. So the two of them my husband and him were baking till after 20:00 hrs. Anyway the “bread” bakers were asleep and they had the entire bakery all for themselves. I was sitting at home and had no idea what had happened. They did not even have a telephone so I was unable to get hold of him. When Salah got home and explained the whole story I only said: good for you. (secretly I said to myself: I only hope he will not get cheated) because the man needed 50 Dinars right away because of his flat. Salah gave him the money. I had seen things which had happened to my parents just because of feeling responsible for people who did not really deserve it. I wished him all the best! We then quickly went for shopping, Salah needed sugar for the bakery shop (for normal bread baking sugar is not necessary) and also some chocolate and dried grapes. Then we went to the shop. Wow – that pastry chef was a real asset to the shop! The pieces did look very neatly and were very yummy, not too sweet. GREAT! I was totally convinced that my husband was finally able to get into a “win-win” situation!
You find all that stuff in Libya, yet not that way. Mostly the goods were cooped up in plastic bags. Looked as awful as they tasted. They used oil and margarine – yes we are back on that track, again. His products looked gorgeous and tasted like that as well. He had then also been to several super markets and had presented the new assortment. The result was very nice: loads of orders poured in.

Which Fruits Do You Include In Fruit Salad?

leeluvfashion — Fri, 11 Apr 2008 16:03:11 -0700

Everyone has different tastes, so which types of fruit do you include when making fruit salad?

I include: Watermelon, Strawberries, Red Grapes, Pineapple, Raspberries, Cantatope, Blueberries and sometimes orange chunks. I used to include Kiwi slices however now I'm allergic to them (I love them though.)

Melt-in-your-mouth Chocolate Peanut Butter Fudge

sue85 — Thu, 10 Apr 2008 20:18:10 -0700

This fudge is amazing and (very) sinful. It literally melts in your mouth and is really easy to make. I made one or two changes to the original, noted below. The next time I make this I would probably reduce the sugar further to 2.5 cups (it was a bit too sweet for my taste), and increase the cocoa powder and peanut butter to 3/4 cups each.

Ingredients
2 tablespoons butter, softened
3 2/3 cups powdered sugar, sifted (I reduced to 3 cups)
1/2 cup butter (one whole stick, solid)
1/2 cup cocoa powder
1/2 cup peanut butter
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup walnut (optional)

Directions
1) With two tablespoons of softened butter (not melted), use clean bare hands to grease a 9-inch x 13-inch glass cake pan. Make sure to completely and evenly coat the pan.

2) Place the following ingredients in an extra large microwavable glass mixing bowl in the order listed: powdered sugar, butter, cocoa, peanut butter and milk. Do not toss or mix. (Note: It is important to ensure there are no clumps in the powdered sugar, as you do not want unsightly white clumps throughout your smooth fudge.).

3) Microwave on high for 2 1/2 minutes.

4) Remove from microwave with oven mitts and add vanilla.

5) With a hand-held mixer, beat at medium-high speed until smooth.

6) If desired, stir in walnuts.

7) With a rubber spatula, turn out into previously greased cake pan and spread evenly.

Chill for 1 hour or until solid.

9) Cut into squares.

10) Store refrigerated for up to two weeks (that is if it makes it that long!). -- ours only barely made it 2 days!

Source: RecipeZaar

To serve, I grated some white chocolate and sprinkled it over the fudge, and served with strawberries on the side. Enjoy!

Cookies

bellydancinmary — Thu, 27 Mar 2008 11:16:46 -0700

Cookies. They are little morsels of heaven. I love cookies of any type. Peanut butter, sugar, chocolate chip with M&M's, macedemia nut, oreos, oatmeal, any kind of cookies...I don't discriminate, I'll eat them all. I don't care that they give me a fat-ass, and I don't care that they are high in sugar. Every girl has their dessert that they turn to in times of stress or need, and mine is cookies. They give me relaxation by releasing a small amount of dopamine into my brain. In my little dopamine moment I don't have to worry about anything; whether it be difficulty in school, difficulty with men, my dog persistently whining for no reason at all, the dirty dishes in the sink, whether or not my breasts are too small...it's my escape from any stressor the world decides to pile on me that day. I savor the chocolate chips, the grains of sugar, or the chewiness (depending on the cookie), and I just melt away for a brief moment. No dirty looks, no difficult exams, no heart-wrenching depression, no bad dye jobs, just serenity. I may be taking cookies too far, but this is the comfort that they give me. Every girl has a dessert that does this service: whether it be ice cream, chocolate, caramel squares, cake, puddings, custards...they all help us the same way, by giving us peace and comfort as does my cookies.

Tropical fruit cobbler with coconut macaroon topping

missdiorluxe — Fri, 21 Mar 2008 17:41:37 -0700

Sooo yummy!!!

ACTIVE TIME: 1 HR
TOTAL TIME: 2 HRS Plus cooling
SERVES: 10
Because they don’t contain leavening (or dairy, which is prohibited at meat-based meals), coconut macaroon cookies are commonly served at seders. Adam Perry Lang wanted to play on the idea of a macaroon in this clever dessert, so he turned the cookie into a fluffy meringue with toasted coconut and ground almonds, which he then uses to top a juicy mixture of pineapple and mango.
ingredients
7 large ripe mangoes (about 1 pound each), peeled and thinly sliced (16 cups)
3 cups fresh pineapple chunks ( 3/4 pound), cut into 1/2-inch cubes
1 1/4 cups sugar
One 14-ounce bag shredded sweetened coconut (about 5 cups)
2 tablespoons canola oil
1/4 cup thick coconut cream, from the top of a can of full-fat coconut milk (see Note)
9 large egg whites
1/2 cup roasted almonds, finely ground
directions
In a large bowl, toss the mangoes and pineapple with 1/2 cup of the sugar and let stand for 30 minutes.
Meanwhile, preheat the oven to 325°. Spread the coconut on a baking sheet and toast for about 8 minutes, stirring occasionally, until golden and fragrant. Let cool.
In each of 2 large skillets, heat 1 tablespoon of the canola oil until shimmering. Divide the mangoes and pineapple between the skillets and cook over high heat, stirring and shaking the skillets, until the fruit is slightly softened, about 5 minutes. Add 2 tablespoons of the thick coconut cream to each skillet and stir until melted. Transfer all of the fruit to a 3 1/2- to 4-quart shallow baking dish.
In the bowl of a standing electric mixer, beat the egg whites at medium-high speed until soft peaks form. With the machine on, gradually beat in the remaining 3/4 cup of sugar until the whites are firm and glossy, about 3 minutes. Using a large rubber spatula, fold in the toasted coconut and ground almonds.
Spoon 1/4-cup mounds of the macaroon mixture over the mangoes and pineapple, leaving little gaps here and there. Bake the fruit cobbler for about 45 minutes, until the fruit is bubbling and the macaroon topping is browned and firm. Transfer the cobbler to a rack and let cool completely before serving, about 3 hours.
MAKE AHEAD The tropical fruit cobbler can be made early in the day and kept at room temperature.

NOTES Don’t shake the can of coconut milk before opening it; let the can settle so you can scoop the thick cream off the top. Reserve the milk for another use.

WINE One of the best wine options for fruit-based desserts is often a lightly sweet sparkling wine: Its effervescence helps keep the combination of sweet wine and sweet dessert from becoming too heavy. Bartenura makes a good kosher Asti, a fragrant, simple, lightly alcoholic sparkling wine produced from Moscato grapes; it comes from the Piedmont region in northwestern Italy.

Beginner Trifle

partysugar — Tue, 04 Mar 2008 11:00:45 -0800

Beginner Trifle
From Everyday Food magazine

1/3 cup sweetened flaked coconut
1/4 cup dry sherry
2 packages frozen raspberries (12 ounces each), thawed
2 teaspoons grated lemon zest
2 cups heavy cream
1/4 cup sugar
1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
1/3 cup sliced almonds, coarsely chopped

Preheat oven to 350.
Spread coconut on a baking sheet; toast until browned, about 6 minutes.
Set aside. In a bowl, combine sherry, berries, and lemon zest; set aside.
In another bowl, with a whisk or an electric mixer, beat cream and sugar until stiff peaks form. Set aside.
Line the bottom of a 4-quart glass serving bowl with a layer of cake slices, packing them tightly. Spreading evenly, top with half the raspberry mixture, then half the cream.
Add a second layer of cake slices, raspberry mixture, and cream; sprinkle with coconut and almonds. Serve immediately, or for best texture, refrigerate, covered, overnight.

Serves 12.

Chocolate Cake

partysugar — Mon, 03 Mar 2008 16:13:41 -0800

Chocolate Cake
From Gourmet magazine

For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 tsp. baking soda
3/4 tsp. baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tbsp. sugar
2 tbsp. light corn syrup
1/2 stick (1/4 cup) unsalted butter
Special equipment
two 10- by 2-inch round cake pans

Make cake layers

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Make frosting: finely chop chocolate.
In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Serves 12-14.

Chocolate Orange Cake

partysugar — Wed, 27 Feb 2008 09:15:50 -0800

Chocolate Orange Cake
From Elizabeth Falkner

Cake:
4 ounces bittersweet or semisweet chocolate, chopped
1/3 cup (packed) dark brown sugar
2 tablespoons unsalted butter
1/2 teaspoon grated orange peel
1/2 teaspoon coarse kosher salt
2 large eggs
2 tablespoons sugar
1 tablespoon all purpose flour
1/2 cup hazelnuts, toasted, husked, chopped
Filling
5 ounces bittersweet or semisweet chocolate, chopped
3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1 1/2 cups chilled heavy whipping cream, divided
5 tablespoons unsalted butter, room temperature
Glaze:
1/2 cup heavy whipping cream
1 tablespoon light corn syrup
4 ounces bittersweet or semisweet chocolate, chopped 1 tablespoon unsalted butter, room temperature
Large chocolate shards or curls (from 1- to 2-inch-thick 8-ounce piece bittersweet or semisweet chocolate)
Additional toasted husked hazelnuts
Candied orange peel strips

For cake: preheat oven to 325°F. Line 13x9x1-inch baking sheet with parchment paper; butter parchment.
Combine first 4 ingredients in medium metal bowl. Set bowl over saucepan of barely simmering water; stir until chocolate and butter melt. Remove bowl from over water; stir in salt (mixture will be grainy).
Beat eggs and 2 tablespoons sugar in another medium bowl until pale, about 6 minutes; fold into chocolate mixture.
Fold in flour, then hazelnuts. Spread batter evenly on baking sheet.
Bake until tester inserted into center comes out with a few moist crumbs attached, about 13 minutes (cake will be thin). Transfer pan to rack. Cool cake completely.
For filling: combine chocolates in medium metal bowl. Bring 1 cup cream to simmer in small saucepan; pour cream over chocolates and let stand 1 minute. Stir until melted and smooth. Chill mixture until firm, about 2 hours.
Place bowl with chilled chocolate mixture over saucepan of barely simmering water until mixture is partially melted (do not stir), about 5 minutes.
Remove bowl from over water; add butter to bowl. Using electric mixer, beat until filling is thick and glossy, about 3 minutes.
Using clean dry beaters, beat 1/2 cup chilled whipping cream in another medium bowl until peaks form. Fold whipped cream into filling.
Cover 14x5-inch cardboard rectangle with foil.
Invert cake onto work surface; remove parchment. Cut cake lengthwise in half.
Place 1 cake half on foil-covered cardboard. Spread 1/2 cup chocolate filling over. Top with second cake half. Spoon remaining filling into pastry bag fitted with large plain round tip. Pipe filling atop cake in side-by-side lengthwise rows, then smooth top. Chill until filling is firm, about 1 hour.
For glaze: bring cream and corn syrup to simmer in small saucepan. Remove from heat.
Add chocolate; let stand 5 minutes. Stir until smooth. Add butter; stir until melted. Let stand until barely lukewarm but still pourable, about 20 minutes.
Place cardboard base with cake on rack set over rimmed baking sheet. Spoon glaze over top of cake, allowing glaze to run down sides. Using offset spatula, smooth glaze over sides. Mound chocolate shards or curls over top and sides of cake. Garnish with hazelnuts and candied orange peel. Refrigerate until glaze is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)

Serves 10-12.

Chocolate-Almond Saltine Toffee

partysugar — Wed, 27 Feb 2008 09:15:33 -0800

Chocolate-Almond Saltine Toffee
From Food and Wine magazine

1 1/2 cups sliced almonds (6 ounces)
Approximately 60 saltine crackers (not low-sodium)
1 1/2 cups sugar
3 sticks (3/4 pound) unsalted butter
2 tablespoons light corn syrup
1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces

Preheat the oven to 350°, spread the almonds on a baking sheet and toast for about 6 minutes, until golden.
Line a 12-by-17-inch rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okay.
In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes.
Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until honey-colored caramel forms and the temperature reaches 300°, about 6 minutes longer.
Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top.
Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee.
Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15 minutes.
Invert the toffee onto a work surface and peel off the mat or paper. Invert again, break into large shards and serve.

Makes 2 1/2 pounds.

Make ahead: the chocolate-almond saltine toffee can be refrigerated for up to 2 weeks in an airtight container.

Blood Orange Milkshake

YumSugar — Thu, 21 Feb 2008 12:31:51 -0800

Blood Orange Milkshake
Adapted from Roger's Trinbago and inspired by There Will Be Blood

2 cups milk
6 scoops vanilla ice cream
1 blood orange peeled, seeded and divided into segments

Pour the milk into the blender.
Add ice cream and blend for three minutes.
Add orange segments. Blend for two minutes.
Pour into a large glass.
Garnish with a really long straw.

Mixed Berry Cobbler

music_jewel321 — Thu, 21 Feb 2008 10:45:25 -0800

I met with my nutritionist this week, and she offered me some great recipes that are both heart healthy and full of flavor. Cobblers are, to me, one of the most versatile desserts. I've seen them made with a more biscuit-like crust and a pie-like crust...almost like a fruit pie with only the top pie crust. I prefer the texture and taste of the biscuit crust, so I've included a recipe for this specific variation below. A wide variety of fruits can be used in place of the berries listed below, as well. Peaches, apples, and cherries make great substitutes. Serve ithe cobbler warm with a scoop of vanilla frozen yogurt, and enjoy!

Photo courtesy Walt Disney World, UK

2 pkg (16 oz each) frozen unsweetened berries, thawed
1/3 cup sugar
1 Tbsp cornstarch
2/3 cup unbleached all-purpose flour
1/3 cup whole wheat flour
1 Tbsp light brown sugar
1 tsp baking powder
2 Tbsp softened butter
1 Tbsp canola oil
½ cup fat-free milk
Cinnamon and brown sugar to taste to sprinkle over top

Preheat oven to 375 deg. F.

In a medium bowl, combine the thawed fruit with the sugar. Mix in the cornstarch and salt, stirring well. Bake the fruit mixture in an 8x8 or 9x9 square baking dish for 45 minutes, stirring once halfway through.

While the berries are baking, prepare the biscuit topping. Mix together the white and wheat flours, the brown sugar, and baking powder. Add the butter and canola oil, and mix until the ingredients are the consistency of cornmeal. Stir in the milk until just combined, forming a soft biscuit dough. Set the dough aside.

When fruit is done baking, remove it from the oven. Turn the oven up to 425 deg. Carefully drop the biscuit dough in small mounds over the fruit. Lightly sprinkle the top with cinnamon and brown sugar. Return the cobbler immediately to the oven and bake 10-12 minutes or until the biscuits are lightly browned and the fruit is bubbly.

Makes 9 servings.

Calories: 181
Total fat: 4g
Saturated fat: 2g
Carbs: 33g
Protein: 3g
Fiber: 4g
Sodium: 75mg

Buttermilk Cookies

YumSugar — Thu, 21 Feb 2008 07:01:56 -0800

Buttermilk Cookies
From Gourmet, January 2008

3 cups all-purpose flour
1 teaspoon grated lemon zest
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup well-shaken buttermilk

For Glaze
1 1/2 cups confectioners sugar
3 tablespoons well-shaken buttermilk
1/2 teaspoon pure vanilla extract

Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets.
Whisk together flour, zest, baking soda, and salt.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Mix in flour mixture and buttermilk alternately in batches at low speed, beginning and ending with flour mixture, until smooth.
Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheets. Bake, 1 sheet at a time, until cookies are puffed and edges are golden, 12 to 15 minutes per batch. Cool cookies on sheets 1 minute, then transfer cookies to racks.
Whisk together all glaze ingredients and brush onto tops of warm cookies. [Note, you should sift the confectioners sugar first.]
Let stand until cookies are completely cooled and glaze is set.

Note: After I glazed 2/3 of the cookies with the vanilla glaze, I whisked cocoa powder in to the glaze (you can do this to taste) and used that on the rest of the cookies.

Shortbread Cookies

partysugar — Wed, 20 Feb 2008 09:15:57 -0800

Shortbread Cookies
From Joy of Baking

2 cups (280 grams) all-purpose flour
1/4 teaspoon (2 grams) salt
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners or icing) sugar
1 teaspoon (4 grams) pure vanilla extract

In a separate bowl whisk the flour with the salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract.
Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough to 1/4 inch (.5 cm) thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter.
Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked.
Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack. Shortbread with keep in an airtight container for about a week or frozen for several months.

Makes about 20 shortbread cookies.

Chocolate Caramel Sandwich Cookies

partysugar — Wed, 20 Feb 2008 09:15:36 -0800

Chocolate Caramel Sandwich Cookies
From Food and Wine magazine

For Cookie Dough:
1 1/2 sticks unsalted butter, softened
1 cup sugar
1 large egg, at room temperature
1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 cup unsweetened cocoa powder
Pinch of salt
For Caramel Filling:
2 1/4 cups sugar
1 3/4 cups heavy cream
1/3 cup honey
1 tablespoon light corn syrup
1 vanilla bean, split and seeds scraped
4 tablespoons unsalted butter, softened
Chocolate Glaze:
12 ounces bittersweet chocolate, coarsely chopped
3 tablespoons unsalted butter

Make the cookie dough: In a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy. Beat in the egg.
Sift the flour, cocoa and salt into the bowl and beat at low speed until the dough comes together, 2 minutes.
Turn the dough out onto a lightly floured surface and knead 2 or 3 times. Flatten into 2 disks, wrap in plastic and chill until firm, about 30 minutes.
Preheat the oven to 350°. Line 2 large baking sheets with parchment paper.
Roll out each disk of dough between 2 sheets of plastic wrap to a scant 1/4-inch thickness. Using a floured 1 3/4-inch round cookie cutter, stamp out as many rounds as possible; transfer to the baking sheets. Gather the scraps, reroll and stamp out as many cookies as possible.
Bake the cookies for about 20 minutes, until puffed and set, shifting the baking sheets for even baking. Let the cookies cool on the baking sheets.
Meanwhile, make the caramel: Oil the bottom and sides of a 9-inch-square cake pan and line the bottom with a sheet of wax paper, long enough to reach 2 inches up 2 sides of the pan.
In a medium saucepan, stir together the sugar, cream, honey, corn syrup and vanilla seeds and bring to a boil. (Reserve the vanilla pod for another use.) Set a candy thermometer in the saucepan and cook over moderately high heat, stirring occasionally, until the temperature reaches 250°. Remove from the heat.
Remove the thermometer and stir in the butter. Pour the caramel into the prepared pan and let cool for 45 minutes.
Lift the caramel out of the pan and transfer to a cutting board. Using a 1 1/4-inch round cookie cutter, stamp out rounds of caramel and sandwich them between the cookies, pressing gently to flatten slightly. Wrap any remaining caramel bits individually in wax paper and save for another use.
Make the glaze: Melt the chocolate with the butter in a double boiler. Line a baking sheet with wax paper. Dip the cookies halfway into the chocolate glaze, allowing any excess to drip back into the pot. Set the cookies on the wax paper and refrigerate for about 20 minutes, until just set. Transfer the cookies to a plate and serve.

Makes about 3 dozen cookies.

Espresso Chocolate Mousse

partysugar — Mon, 18 Feb 2008 16:15:53 -0800

Espresso Chocolate Mousse
From Giada De Laurentiis

1/2 cup whole milk
3 tbsp. sugar
1/4 tsp. instant espresso powder
1 cup bittersweet chocolate chips
3 large egg whites

In a small saucepan over medium heat stir together the milk with the sugar and the espresso powder until the milk is hot, but not boiling, and the sugar is dissolved.
Place the chocolate chips in a blender.
*Pour the hot milk over the chips. Run the blender on high until combined, a few seconds.
Add the egg whites and run the blender on high until light, about 1 minute.
Transfer the mousse to 4 small serving cups. Cover with plastic wrap and place in the refrigerator until firm, about 3 hours.

Serves 4,

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Instant Chocolate Mousse

partysugar — Mon, 18 Feb 2008 16:15:21 -0800

Instant Chocolate Mousse
From Nigella Lawson

3 cups mini marshmallows
1/2 stick unsalted butter, softened
9 ounces best quality semisweet chocolate, chopped into small pieces
1/4 cup hot water from a recently boiled kettle
1 cup heavy cream
1 tsp. vanilla extract

Put the marshmallows, butter, chocolate, and water in a heavy-based saucepan.
Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt, stirring every now and again. Remove from the heat.
Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
Pour or scrape into 4 or 6 glasses or small dishes and chill until you want to eat. The sooner the better!

Serves 4-6.

Homemade Marshmallows

partysugar — Wed, 13 Feb 2008 09:15:33 -0800

Homemade Marshmallows
From Alton Brown

3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes.
Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high.
Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes.
Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Makes approximately 9 dozen marshmallows.

Classic Chocolate Fondue

partysugar — Wed, 13 Feb 2008 09:15:29 -0800

Classic Chocolate Fondue
From Paula Deen

1 cup whipping cream
8 ounces premium chocolate, chopped
2 teaspoons orange liqueur (recommended: Grand Marnier)
Various sliced fruits and/or dessert treats, for dipping

Over low flame, heat cream until warm, but do not bring to a boil.
Pour in chocolate while stirring continuously. Mixture will become smooth. Stir in liqueur and transfer to a fondue pot.
Dip with various fruits or dessert treats.

Serves 8-10.

Expert Heart Cake

partysugar — Tue, 12 Feb 2008 11:00:53 -0800

Expert Heart Cake
From Matt Lewis of Baked

1/4 cup cocoa powder
2 tbsp. red food coloring
6 tbsp. unsalted butter, , room temperature
1 tbsp. plus 1 1/2 teaspoons vegetable shortening, at room temperature
1 2/3 cups sugar
3 large eggs
1 cup buttermilk
1 tsp. pure vanilla extract
2 1/2 cups cake flour, (not self-rising)
1 tsp. salt
1 tbsp. cider vinegar
1 tsp. baking soda
1/4 cup melted dark chocolate, for decorating
Speckled Cinnamon Frosting, recipe below

Preheat oven to 325°F with a rack in the center of the oven. Butter an 18-by-13-inch rimmed baking sheet, line with parchment paper, butter parchment, and set aside.
In a medium bowl, whisk together cocoa powder, food coloring, and 1/4 cup boiling water. Set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and shortening on high speed until smooth. Add sugar and continue beating until light and fluffy, about 5 minutes.
Add eggs, one at a time, beating well after each addition.
Stir buttermilk and vanilla into cocoa mixture.
Into another medium bowl, sift together flour and salt. With the mixer on low, add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture. Beat until incorporated.
In a small bowl, mix together vinegar and baking soda until baking soda dissolves; mixture will fizz. Add to batter and mix until just combined.
Pour batter into prepared baking sheet, smoothing the top. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes, rotating pan after 10 minutes.
Cool cake completely on a wire rack. Using a 4-inch heart-shaped cookie cutter, cut out 12 hearts.
Place 4 strips of parchment paper around perimeter of a serving plate or lazy susan. Place 1 layer on the cake plate. Spread a thin layer of frosting on the cake; top with another heart, bottom side up.
Cover entire cake with a thin layer of frosting and transfer to refrigerator for 10 minutes. Repeat process with remaining ingredients.
Remove cakes from the refrigerator and cover each cake with a generous layer of frosting, smoothing as you go around to create a flat surface.
Place chocolate in a pastry bag fitted with a small plain round tip; decorate as desired.

Makes six 4-inch heart-shaped cakes.

Speckled Cinnamon Frosting
From Matt Lewis of Baked

1 1/2 cups sugar
1/4 cup plus 2 tbsp. all-purpose flour
1 1/2 cups milk
1/4 cup plus 2 tbsp. heavy cream
1 1/2 cups (3 sticks) unsalted butter, softened but still cool, cut into 1-inch cubes
1 tsp. pure vanilla extract
2 tsp. ground cinnamon
Food coloring, in desired color

Whisk together sugar and flour in medium heavy-bottomed saucepan. Add milk and cream and place over medium heat, whisking occasionally until mixture comes to a boil and has thickened, about 20 minutes.
Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until cool.
Reduce speed to low and add butter; mix until well incorporated. Increase speed to medium-high and mix until frosting is light and fluffy.
Add vanilla and cinnamon and continue mixing until combined.
Add a couple drops of food coloring while continuing to mix, until desired color is reached.
If frosting is too soft, chill slightly and then remix to proper consistency. If frosting becomes too firm, place bowl over a pot of simmering water and remix to proper consistency.

Makes enough for six 4-inch cakes.

Chocolate Dipped Caramels

partysugar — Mon, 11 Feb 2008 16:15:41 -0800

Chocolate Dipped Caramels
From Southern Living magazine

1 cup sugar
1 cup butter
1 cup dark corn syrup
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
2 1/2 cups semisweet chocolate morsels
2 tablespoons shortening

Bring first 3 ingredients to a boil in a saucepan over medium heat; cook 7 minutes, without stirring.
Stir in condensed milk, and bring to a boil; cook, stirring constantly, 10 minutes or until a candy thermometer reaches 245°.
Remove from heat, and stir in vanilla. Pour into a lightly greased aluminum foil-lined 8- x 8-inch baking dish. Let stand 8 hours at room temperature.
Cut caramel into 1/2-inch squares, and shape into balls.
Melt chocolate and shortening in a saucepan over medium heat. Remove from heat.
Dip balls into melted chocolate mixture; place on wax paper. Chill 8 hours.

Makes about 10 dozen.

Super Easy Chocolate Covered Strawberries

books and shoes — Thu, 07 Feb 2008 08:48:30 -0800

Adapted from AllRecipes

INGREDIENTS
16 oz chocolate chips
2 tablespoons shortening
1 lb fresh strawberries

DIRECTIONS
1. Insert toothpicks into the top of strawberries. (I don't even really bother with this step anymore.)
2. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture. (I don't have a double boiler, so I just use a bowl in a pot of water. I dip the strawberries straight in without the toothpicks.)
3. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool. (The styrofoam didn't really work that well for me so instead I just lay the strawberries on foil or wax paper.)

I've been using this recipe for years. So easy! I typically pop them in fridge until later. The recipe is easily adaptable to whatever chocolate you like, and you can garnish the strawberries with nuts or chocolate shavings/drizzles if you want some extra pizazz. Always a hit and simple enough for even the amateur chef. Enjoy!

Chocolate Ginger Delight

YumSugar — Wed, 06 Feb 2008 15:28:31 -0800

Chocolate Ginger Delight
By Karen Ariele Imm, for the 2007 Chocolate Adventure Contest

1/2 cup sweetened condensed milk
1 oz Scharffen Berger 62% semisweet chocolate
1/8 tsp ground ginger
12 oz cold Guinness brand stout
Shaved chocolate (for garnish)

In a small, heavy-bottom sauce pan, over low heat, melt sweetened condensed milk and chocolate.
Remove from heat and whisk in ginger.
Place chocolate mixture into a medium-sized bowl. Set aside to let cool (between 5 and 10 minutes).
Pour Guinness over the chocolate mixture and stir until well combined.
Divide equally into two glasses.
Garnish with shaved chocolate and serve.

Easy Apple-Cinnamon Crisp

music_jewel321 — Mon, 04 Feb 2008 12:51:44 -0800

Cobblers and Crisps are southern, home-style favorites. Serve this apple-cinnamon crisp warm, with a scoop of vanilla nonfat frozen yogurt. You'll feel all bubbly inside, and your heart will thank you for it!

2/3 cup multigrain rolled oats or regular rolled oats
1/3 cup all-purpose flour
2 tablespoons firmly packed dark brown sugar
1 teaspoon ground cinnamon
1/4 cup (4 tablespoons) I Can't Believe It's Not Butter spread
16-ounce can water-packed sliced apples, drained (not pie filling)
Butter flavored vegetable cooking spray

Preheat oven to 375 deg. F.

In a medium bowl, stir together oats, flour, brown sugar, and cinnamon. Slice off small chunks of I Can't Believe It's Not Butter and add to oat mixture. With your hands, mix in the butter with the oat mixture until crumbly.

Spray a 8-inch-square baking pan with vegetable cooking spray. Place drained apples in the baking dish. Sprinkle with oat mixture. Bake uncovered for 30 minutes or until topping is light brown. Serve warm.

Makes 9, 1/2 cup servings.

Substitutions: Prepare recipe as directed above except use canned red cherries or peaches, drained, in place of the apples.

Calories: 124
Protein: 2g
Carbs: 18g
Cholesterol: 0mg
Sodium: 62mg
Total fat: 6g
Saturated fat: 1g
Polyunsaturated: 1g
Monounsaturated: 2g

Dulce de Leche Cheesecake

partysugar — Mon, 28 Jan 2008 16:16:37 -0800

Dulce de Leche Cheesecake
From Silvana Nardone

One 10-oz. box shortbread cookies, such as Lorna Doone
1/4 cup blanched almonds, toasted
2 tbsp. brown sugar
1/2 tsp. salt
4 tbsp. unsalted butter, melted
Two 8-oz. packages cream cheese, at room temperature
3 tbsp. flour
2 large eggs plus 1 large egg yolk
1 3/4 cups dulce de leche or other caramel sauce
Boiling water, for baking

Preheat the oven to 350°F. Wrap the outside of a 9-inch springform pan with foil.
Using a food processor, finely chop the cookies, nuts, brown sugar, and 1/4 teaspoon salt
Add the butter and pulse until just combined. Press into the bottom of the prepared pan and bake until set, 10 to 12 minutes. Transfer to a rack to cool.
Lower the oven temperature to 300°F.
Using a mixer, beat the cream cheese until softened, 2 minutes. Beat in the flour and remaining 1/4 teaspoon salt on low speed.
Beat in the eggs and egg yolk, 1 at a time, on medium speed. Mix in 1 cup dulce de leche.
Pour the batter into the crust. Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 1 inch. Bake the cheesecake until set at the edges but slightly wobbly in the center, about 55 minutes.
Transfer the cake to a rack; let rest for 15 minutes. Spread the remaining 3/4 cup dulce de leche over the warm cake.
Refrigerate until ready to serve, then remove the springform and slice the cheesecake.

Serves 10.

Super Bowl Party: Football Field Cupcakes

amh678 — Sat, 26 Jan 2008 16:56:37 -0800

From Family Fun.

Super Bowl Party: Football Field Cupcakes

Ingredients:
A cooled cupcake (baked from your favorite recipe)
Green and white frosting
Fruit leather
Pretzel stick
Chocolate-covered almonds

1. Frost a cooled cupcake (baked from your favorite recipe) with green frosting, then mark the yard lines with white decorators' gel.

2. For a pennant, wrap a fruit leather triangle around a pretzel stick and plant it in the field as shown.

3. Set a chocolate-covered almond or brown almond M&M football topped with white decorators' gel laces on the field, and you're sure to score points with your favorite sports fans.

Chocolate Chip Cupcakes

partysugar — Wed, 23 Jan 2008 09:15:40 -0800

Chocolate Chip Cupcakes
From Betty Crocker

2 packages (3 oz each) cream cheese, softened
1/3 cup sugar
1 egg
1 1/2 cups miniature or regular semisweet chocolate chips
1 box devil's food cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
1 container vanilla frosting

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
In medium bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth. Stir in 1 cup of the chocolate chips; set aside.
In large bowl, beat cake mix, water, oil and 3 eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Divide batter among muffin cups (1/4 cup in each). Top each with 1 heaping teaspoon cream cheese mixture.
Bake 17 to 22 minutes or until tops spring back when touched lightly. Cool 10 minutes in pan. Remove from pan; cool completely, about 30 minutes.
Frost with frosting. Sprinkle with remaining 1/2 cup chocolate chips. Store loosely covered in refrigerator.

Makes 24 cupcakes.

Molten Chocolate Cakes

partysugar — Mon, 21 Jan 2008 16:15:59 -0800

Molten Chocolate Cakes
From Martha Stewart

4 tbsp. unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 tsp. salt
8 ounces bittersweet chocolate, melted
Confectioners' sugar, for dusting
Whipped cream, for serving

Preheat oven to 400°F. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy.
Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.

Serves 6.

Apple Turnovers

partysugar — Wed, 16 Jan 2008 09:15:18 -0800

Apple Turnovers
From Ina Garten

1 teaspoon grated orange zest
3 tablespoons freshly squeezed orange juice
1 1/4 pounds tart apples, such as Empire or Granny Smith (3 apples)
3 tablespoons dried cherries
3 tablespoons sugar, plus extra to sprinkle on top
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch kosher salt
1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash

Preheat the oven to 400 degrees F.
Combine the orange zest and orange juice in a bowl.
Peel, quarter, and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown.
Add the cherries, sugar, flour, cinnamon, nutmeg, and salt.
Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use.
Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square.
Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork.
Transfer to a sheet pan lined with parchment paper.
Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.

Serves 8.

Beginner Coffee Cake

partysugar — Tue, 15 Jan 2008 11:00:51 -0800

Beginner Coffee Cake
From Southern Living magazine

1 (11.5-oz.) frozen pecan coffee cake, thawed
4 oz. cream cheese, softened
1/4 cup firmly packed dark brown sugar

Remove coffee cake from package; remove and discard plastic overwrap.
Slice coffee cake in half horizontally.
Spread softened cream cheese on bottom half of coffee cake; sprinkle with brown sugar. Place top layer of coffee cake right side up on bottom layer.
Bake at 350°F for 15 to 20 minutes. Let cool on a wire rack 10 minutes.

Serves 8.

Roscón de Reyes

partysugar — Mon, 14 Jan 2008 16:15:13 -0800

Roscón de Reyes
From The Cuisines of Spain: Exploring Regional Home Cooking by Teresa Barrenechea

1/2 cup sugar, plus extra for sprinkling
Minced zest of 1/2 lemon
Minced zest of 1/2 orange
2 1/2 tsp. (1 envelope) active dry yeast
2/3 cup milk, heated to lukewarm (90°F to 100°F)
1/2 cup unsalted butter, at room temperature
3 eggs
3 tablespoons orange-flower water
1/2 tsp. salt
3 cups unbleached all purpose flour, plus extra for dusting
olive oil for preparing pan
1/2 cup candied fruits, finely chopped, optional
whipped cream, chocolate whipped cream, meringue, or pastry cream optional for filling

In a food processor or blender, combine the 1/2 cup sugar and both citrus zests and process on high speed until you have a mixture of fine particle. Set aside.
In a large bowl, dissolve the yeast in the warm milk and let stand for about 5 minutes, or until foamy.
Add sugar-zest mixture, the butter, 2 of the eggs, the orange flower water, and the salt and stir with a wooden spoon until all the ingredients are well mixed.
Add half the flour to the milk mixture and mix with your hands until well blended. Add the remaining flour and continue mixing until all the flour is incorporated.
Knead the dough in the bowl for a few minutes until it is smooth, flexible, and no longer sticky.
Cover the bowl with a kitchen towel and let the dough rest in a warm spot for about 1 hour, or until it has roughly doubled in size.
Preheat the oven to its lowest setting and brush rimmed baking sheet with olive oil.
Punch down the dough. On a floured work surface, using your palms, roll the dough back and forth until it forms a log about 30 inches long and 2 1/2 inches in diameter. Place it on the prepared baking sheet and bring the ends together to form a circle with a hole in the center 4 to 5 inches in diameter, forming a "crown." Alternatively, divide the dough in half and form 2 logs each 15 inches long and 2 1/2 inches in diameter. Form the logs into 2 crowns on the baking sheet.
Fill an ovenproof bowl with water and place it at the rear of the oven.
Place the baking sheet with the dough crown in the oven. Let the dough rise for about 1 hour, or until nearly doubled in size.
Remove the pan from the oven and increase the oven temperature to 400°F. Break the remaining egg into a small bowl, beat until blended, and brush it onto the crown(s). Scatter the candied fruits evenly over the top(s), if desired, and sprinkle evenly with the sugar.
Bake the cake(s) for 25 to 30 minutes, or until golden. Transfer to a wire rack and let cool on the pan.
Transfer to a serving plate and serve at room temperature.
If desired, carefully slice the cake in half lengthwise. Spread the inside with the filling of your choice and top with the other half of cake.

Makes 1 15-inch or 2 8-inch coil cakes.

Chocolate Soufflé

partysugar — Wed, 09 Jan 2008 15:30:40 -0800

Chocolate Soufflé
From Gourmet magazine

1/3 cup sugar plus additional for sprinkling
5 oz. bittersweet chocolate (not unsweetened), chopped
3 large egg yolks at room temperature
6 large egg whites
Accompaniment: lightly-sweetened whipped cream
Special equipment: a 5 1/2- to 6-cup glass or ceramic soufflé dish

Preheat oven to 375°F. Generously butter soufflé dish and sprinkle with sugar, knocking out excess.
Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).
Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks.
Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.
Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.

Serves 2-4.

Make Ahead: soufflé can be assembled up to 30 minutes before baking. Keep, covered with an inverted large bowl (do not let bowl touch soufflé), at room temperature.

"Heavenly" Banana Bread Pudding

YumSugar — Fri, 04 Jan 2008 10:57:10 -0800

"Heavenly" Banana Bread Pudding
A kitchen experiment by YumSugar

I created this on New Year's Day morning. I had some leftovers I wanted to get rid of and threw everything together. It was warm and tasty and hit the spot, but it was also lacking something. Maybe a little sugar sprinkled on top? If you try it, be sure to tell me what you think and let me know how you'd improve it.

2 bananas, overripe
2 eggs
3/4 cup milk
2 tbsp. brown sugar
1/2 tsp. cinnamon
3 cups leftover angel food cake, cut into cubes

enough butter or cooking spray to grease the pan

Preheat oven to 350°F.
Grease an 8-x-8 baking dish (or several small ramekins).
Line the baking dish with very thin slices of banana. I used 1/2 of a medium sized banana to cover my 8-x-8 pan.
Place rest of bananas in a large bowl. With a fork mush until you have achieved a smooth consistency. Alternatively, you could puree the bananas in a food processor first. This particular batch was whipped up on New Year's Day, and I was hoping to make the least amount of noise as possible.
Next, add eggs — one at a time — whisking throughly between each egg.
Stir in milk.
Whisk in brown sugar, allowing it to dissolve. Add in cinnamon.
Add in the angel food cake. Make sure all the pieces are coated. Let the cake sit for 10 minutes in order to absorb the liquid.
Pour cake mixture into pan and place into oven.
Bake for 30 minutes or until an inserted knife comes out clean.