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Archive for the ‘Desserts’ Category

Charity’s crepes

In Desserts on July 8, 2012 at 5:25 pm

Serves: 10-12

1 1/2 C flour

1 T sugar

1/2 tsp baking powder

1/2 tbs salt

2 C milk

2 eggs

1/2 tsp vanilla

2 T oil

Combine dry ingredients and beat together wet ones. Mix together. Pour into skillet, brown and flip!

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Creme Brulee

In Desserts on January 16, 2012 at 9:19 am

2 cups of heavy cream
5 egg yolks
1/2 cup sugar
1 tbs vanilla extract
1/2 cup of light brown sugar

Instructions:
Preheat oven to 275 degrees

Separate egg into whites and yolks, discarding the whites.

If you want to use a vanilla bean, it makes it extra yummy. Cut along the sides and scoop out the beans.


Whisk cream, egg yolks, sugar, and vanilla extract together in a bowl. Mix until creamy. Pour mixture into remekins. Place ramekins in a baking pan.

Fill baking pan with hot water about half way up sides of ramekins.

Place pan with ramekins in oven for 45 minutes – 1 hour. (after 45 minutes, check every 10 minutes), they are done after a knife comes out clean. Remove ramekins from baking pan and let cool for 15 minutes.
Put ramekins in refrigerator and chill over night.

After chilling:
Sprinkle THIN layer of brown sugar on top of each ramekin making sure it completely covers the custard. Torch each ramekin’s top until brown sugar is caramelized, making small circular motions with the torch so nothing gets burnt. Add mint and raspberry for garnish! This makes a lot of custard so make sure you have extra containers that have a large surface area but are short like the ramekins as backup. Makes a nice lunch snack the day or two afterwards.

Pair with a sweet Moscato D’asti from Italy, it’s very sweet and the slightest bit bubbly 🙂

Mini Apple Pies

In Desserts on December 8, 2011 at 11:19 pm

Just in time for the holidays…
Mix 8 diced apples with:
12 tablespoons of flour
1 1/2c of sugar
4 heaping teaspoons of cinnamon
1/4-1/2 teaspoon of nutmeg (depending on how much you like nutmeg…you could also leave it out)
For the actual pies, you will need
4 tablespoons of chilled butter cut into 24 equal portions.
two boxes of pilsbury pie crusts (four chilled NOT frozen crusts) Maybe one more if you want to weave the top
mason jar lid for cutting the perfect size pie crusts
1 egg
few dashes of unrefined sugar

Sooo I made these for thanksgiving – and it turns out no one ate the pecan or pumpkin pie because these were so tasty – super easy with excellent effects…
Instructions:


Mix everything together, using the mason jar lids to cut out circles.

Stretch the dough a little to fit them in the muffin tins and place apple mixture inside.

Put one of the tiny pieces of butter on top and then weave leftover pieces of dough to form a fabulous crust on top. Complete by smushing the top and bottom layer together with a fork for cutesey effect!

Before baking, spread one egg yolk on top of the pies and sprinkle unrefined sugar on top – this will make it golden and beautiful (everyone will awwww, trust me)

 

TA DA!

Easy Lemon Bars

In Desserts on November 5, 2011 at 4:25 pm

This is good compensation if you need to borrow an old roomie’s car… *cough jenny tomlinson cough*(Found on allrecipes)

Ingredients:

1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
4 eggs
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 lemons, juiced

Directions:

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar.


Press into the bottom of an ungreased 9×13 inch pan.

Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.

Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion just for cutsey-ness. Deliver to extremely happy roomate!

Stella Cake: aka Citrus cake with Lemon Curd Filling and Lemon Orange Icing

In Desserts on November 5, 2011 at 4:14 pm

Ah why is my life so busy I can’t post yummy cakes online??
Here is the recipe, a couple of friends and I made it a few weeks ago – the icicng needed some tweaking because the original one called for way too much butter (yes, there is such a thing) but if you feel the need to find the old one, here it is!
http://www.apollinas.com/?p=820

Cake:
1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
2 1/2 cups all-purpose flour, spooned and leveled, plus more for the pans
grated zest of 2 oranges
grated zest of two lemons
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
2 teaspoons pure vanilla extract
3 large eggs, room temperature
1 cup whole milk
Blood oranges, regular oranges, lemons, limes sliced to arrange on top of the cake
fresh mint, also to arrange on top of the cake

Lemon Curd Filling (adapted from RealSimple)
http://www.realsimple.com/food-recipes/browse-all-recipes/lemon-curd-cake-filling-00000000056629/index.html

4 large eggs
1 cup sugar
1 tablespoon finely grated lemon zest
1/2 cup fresh lemon juice
pinch salt
1/2 cup (1 stick) unsalted butter, cut into pieces

Fresh Orange Lemon Frosting
1.5 cups (3 sticks) unsalted butter, at room temperature
2 tablespoons finely grated lemon zest
2 tablespoons fresh orange juice
1 pound confectioners’ sugar (about 3 3/4 cups), sifted
pinch salt

Zest!

Heat oven to 350°F. Butter two 8″, 9″ or 10″ round cake pans, line the bottoms with parchment (wax paper works for the poor college student :P), butter again, and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes.  Mix in the grated zest of the oranges and lemons.  Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.

Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (don’t over mix).

Divide the batter equally between the prepared cake pans, leveling the top of each with a large spoon or rubber spatula.  Bake until a toothpick from the center of the cake comes out clean, 25 to 30 minutes for 8-inch pans, 22 to 25 minutes for 9-inch pans and 20 to 22 minutes for a 10 inch pan.  Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.

While the cakes are cooling – have some sugar time with the icing and filling!

Directions for filling:

In a heatproof bowl, whisk together the eggs, sugar, lemon zest and juice, and salt. Add the butter. Set the bowl over (not in) a saucepan of simmering water and cook, whisking constantly, until the mixture has thickened (like the consistency of mayonnaise), 12 to 15 minutes. It takes a while (probably longer) but if you have an awesome person like Morgan whisking it, you will not have to worry!

Pour the mixture through a fine-mesh sieve into a medium bowl.  Place a piece of parchment or wax paper directly on the surface of the lemon curd (so it doesn’t dry with a crust on it) and refrigerate until completely cool, at least 2 hours and up to 2 days.

Directions for icing:

Using an electric mixer, beat the butter and lemon zest on high until light and fluffy, 3 to 5 minutes.  Add the orange juice.  Reduce mixer speed to low. Gradually add the sugar, then the salt, and beat until smooth, scraping down the sides of the bowl as necessary.  Ice the cake!  It’s helpful if you let it refrigerate first so the icing doesn’t droop down the cake.

Decorate!

I did two different iterations – ultimately I liked the first one better but had three hungry people waiting to eat so I just left it 😛

Ta da! YUM.

 

Chocolate cupcakes with flaming strawberries

In Desserts on August 8, 2011 at 1:26 am

Cupcakes:
3/4 cup unsweetened cocoa powder
1 1/2 cups all purpose flour
1 1/2 cups sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 eggs
3/4 cup hot water
3/4 cup heavy cream
3 tbsp canola or other vegetable oil
2 tsp vanilla extract

Frosting:
2 sticks softened butter
4 cups confectioners’ sugar
4 tbsp unsweetened cocoa powder, sifted

Found this awesome recipe on Sprinkle Bakes blog – not complicated with high coolness factor aka the flaming strawberries! Remember to add the sugar. Don’t space out like I did the first time around and well. It tasted like bread. So. Moral of the story – sugar is really important 😛

Preheat the oven to 350 degrees. Line muffin tin with cupcake papers and set aside.

Sift together cocoa, flour, sugar, baking soda, baking powder and salt into a large bowl. Add eggs, water, heavy cream, oil and vanilla. Mix until smooth.

Divide batter among muffin cups, filling each 3/4 full. Bake for 18-20 minutes. Let cool before frosting.

Frosting:
In the bowl, cream together sugar, cocoa and butter; beginning on low speed then increase to high. (You can mix this by hand if you don’t have your own mixer) Beat until fluffy and lightened in color. Frost cupcakes however you like! Add strawberries with the core cut out –

put a liquor (at least 80 proof) inside. Light soon since alcohol evaporates. Also, some tips:
151 is a good fail-safe if you can’t get the liquor to light
Vodka doesn’t leave a lot of flavor if you don’t like the taste
Room temp alcohol lights better

Serve and enjoy!

Raspberry Chocolate Ganache Cake

In Desserts on July 31, 2011 at 9:41 pm

For cake
1/3 cup sifted unsweetened cocoa powder
1/3 cup all-purpose flour
1/3 cup cornstarch
a pinch baking soda
3 large whole eggs
3 large egg yolks
2/3 cup sugar
1/4 teaspoon salt

For syrup:
1/3 cup water
1/3 cup sugar
1/3 cup raspberry liqueur such as Chambord or Arrow

For ganache:
1 1/4 cups heavy cream
2 tablespoons unsalted butter
2 tablespoons light corn syrup
1 pound semisweet or bittersweet chocolate (not unsweetened), chopped coarse
1/2 cup raspberry jam
Garnish: fresh raspberries

Make cake:
First off, start with your handy dandy sous chef, thank you Ev. 😀

– Preheat oven to 350°F. Butter an 9-inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or foil.
– Whisk together cocoa powder, flour, cornstarch, and baking soda.
– In a metal bowl whisk together whole eggs, yolk, sugar, and salt until combined.
– Set mixture over a saucepan of simmering water and continue to whisk until lukewarm. Remove bowl from heat and with an electric mixer beat mixture at high speed until it has cooled and doubled in volume.
– Sift in cocoa mixture, half at a time until combined.

– Pour batter into pan and smooth top. Bake cake in middle of oven for 30 minutes, or until it is firm to the touch and pulls away slightly from side of pan. Invert onto a rack and immediately invert onto another rack to cool right side up.

Make syrup:
In a small saucepan bring water and sugar to a boil over moderately low heat, stirring occasionally until sugar is dissolved. Cool syrup and stir in liqueur.

Make ganache:
In a saucepan bring cream, butter, and corn syrup to a boil over moderate heat and remove pan from heat. Add chocolate, swirling pan to submerge chocolate in hot mixture, and let stand 3 minutes. Whisk ganache until smooth and transfer to a bowl. Chill ganache, covered, at least 2 hours.


Assemble cake:
– Let ganache stand at room temperature until slightly softened and pliable but still cool. With a whisk or electric mixer beat ganache just until light and fluffy.
-Remove parchment paper from cake and with a long serrated knife cut cake horizontally into 2 or 3 pieces.
-Spread a layer of raspberry jam and ganache in the middle of the two layers of cake. Assemble the cake and cover cake with the remaining ganache. Garnish with raspberries and some powdered sugar. Cool in the fridge until ready to serve.

Meyer Lemon Cupcakes with Lemon Vanilla Buttercream Icing

In Desserts on July 16, 2011 at 6:06 pm

Cupcake Ingredients:

2 tablespoons unsalted butter, melted, for brushing pan
5 large eggs, separated
3/4 cup sugar
3/4 cup extra-virgin olive oil
1 tablespoon grated Meyer lemon zest plus 3 tablespoons Meyer lemon juice – it doesn’t have to be Meyer lemon but it makes it extra lemony and good:D
1 cup cake flour – use the swan stuff if you can – so much smoother cake
1/2 teaspoon salt

Icing ingredients:

4 tbs of butter
1 1/2 cups of powdered sugar
1 lemon rind, grated – this makes it all pretty and really lemony
The juice from that lemon. Strain it if you don’t want the pulpey texture
Some vanilla
A dash of salt

Directions:
– Preheat oven to 325°F
– Beat together yolks and 1/2 cup sugar in a large bowl at high speed until pale and thick, about 3 minutes. You can use an electric mixer if you have one but can technically do it with a whisk. Depends how much of a ghetto kitchen you have (cough* college student *cough)


-At medium speed, beat in oil and lemon zest and juice until just combined.
– Sift in flour and mix at low speed until just combined.
– In a separate bowl, beat whites with salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add remaining 1/4 cup sugar a little at a time, beating, and continue to beat until whites just hold soft peaks.


-Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
– Transfer to lined cupcake pan and bake until golden brown or until a toothpick comes out smoothly – about 17-20 minutes.
– Cool in pan on a rack 10 minutes, then cool cupcakes to room temperature, about 1 hour.

For Icing:
combine ingredients in a bowl, use more or less sugar depending on how frosting-ey you want it! Thicker is better if you don’t want it drooping down the cupcake/ if you ice it with a cute icing kit it will hold the form better

 

Bananas Foster

In Desserts on July 12, 2011 at 3:27 am

10 minute recipe! Super easy and perfect for when you have extra dark rum left over…

Ingredients:

2/3 cup brown sugar

1/4 cup butter
3 1/2 tablespoons rum (if you want fire, use over 80 proof – that’s 40% alcohol by volume)
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
A few bananas, sliced
1/4 cup coarsely chopped walnuts
Vanilla ice cream

Directions:


Heat a pan and melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan.

The rum may ignite spontaneously so don’t freak out. Also, if it does not, take a long match to it and light it yourself! That is if you’re a pyro or just want some good fun. Make sure to watch your eyebrows! Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

Red Velvet Cupcakes with Monograms

In Desserts on July 10, 2011 at 10:10 pm

~ 15 cupcakes

Monogram ideas from: Willow Word Baking Blog

Ingredients:
1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt

Vanilla Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1 (16 ounce) box confectioners’ sugar

For monograms:
1 handful of Ghiradelli’s bittersweet chocolate

– Preheat oven to 350 degrees and grease muffin pans or line with 20 paper baking cups.
– Beat the butter and sugar with an electric mixer until light and fluffy
– Mix in the eggs, buttermilk, red food coloring and vanilla (don’t freak out when it looks like cottage cheese, this is right. I have thrown out a batch before because I thought it looked “wrong”)

– Put the baking soda and vinegar in a small bowl and let it react. Then add to the mixture.

– In a seperate bowl, combine the flour, cocoa powder and salt and sift. This makes the cupcakes extra smooth and yummy. Not necessary to sift but worth it! Also, if you want to, substitute gluten free flour for those who are dietarially challenged!

– Stir into the batter just until blended.

– Put in cupcake pans with an ice cream scoop – this gives you the correct amount. The recipe I used said to fill the tray 2/3rds but I like extra full cupcakes so I put an extra dollop on top.

– Bake 20-25 minutes, make sure when you take them out that you can insert a toothpick and take it out without any sticking.
– Cool pan, don’t frost until they’re all the way cool or it will melt!

Suggestions: bake only 20 minutes so it’s not too crusted and make sure to put in airtight container immediately so they don’t get stale.

For Icing: Blend softened cream cheese, butter, sour cream and vanilla extract until light and fluffy. Beat in the confectioner’s sugar gradually. You will have a thick and yummy cream cheese icing!! You can put it in a zipblock bag and cut off the end to help apply the icing or just put it on with a knife.

For extra extra flair:
Monogrammed chocolates – print out a large image of script alphabet, and turn it upside down. Trace what you want to write on another piece of paper and put it underneath your wax paper.

Then, heat up a handful of Ghiradelli chocolate in a bowl sitting in a pot of simmering water (try to not let the bowl touch the water). Stir until melted. Put it in a zipblock bag and cut the teeniest tiniest corner off of it. Trace your backwards letters on your wax paper and put in fridge.

You might want to trace a few or make some thicker just in case they brake when you take them off the paper. Make sure to flip them around when they’ve cooled and put on top of the cupcakes for extreme cuteness! Yum.

Add some sprinkles or chocolates for extra flair.

Orrr if you’re having some gals over to knit….