Postingan

Puff Pastry Cream Horns

Gambar
INGREDIENTS 1 sheet frozen puff pastry, thawed 1 egg 1 cup heavy cream 1/2 cup divided Imperial Sugar Confectioners Powdered Sugar 1 teaspoon vanilla extract DIRECTIONS Grease 8 cream horn metal cones or metal cannoli forms. Use a knife or rolling cutter to cut  puff pastry into 1/2 inch wide strips. Wind pastry around cone, starting at one end and overlap  layers, covering form in a spiral. Cover and freeze for 30 minutes.1 Preheat oven to 400°F.2 Just before baking, combine egg with about a teaspoon of water to create an egg wash.  Brush puff pastry with egg wash. Sprinkle roughly 3 tablespoons of powdered sugar onto pastry, top and bottom, then place each seam side down on a baking pan lined with parchment paper.3 Bake for 20 minutes or until golden brown, remove from oven and allow to cool on metal forms.4 While pastry is cooling, prepare filling.  Whip heavy cream until soft peaks, then add in remaining confectioner’s sugar and vanilla.  Whip until stiff.5 Fil
Posting Komentar
Baca selengkapnya

Chocolate Mousse Brownies

Gambar
INGREDIENTS Brownies 2 ounces unsweetened chocolate, melted 1/3 cup vegetable oil 1 cup Imperial Sugar Extra Fine Granulated Sugar 2 whole eggs 3/4  cup all-purpose flour* 1/2 teaspoon salt 1/2  teaspoon baking powder Mousse 3/4 cup mini marshmallows 4 ounces semi sweet chocolate chips 1/4 cup milk 1 cup heavy cream *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe. DIRECTIONS Preheat oven to 350°F degrees. Grease and flour an 8-inch baking dish. Or line with foil, and spray with non-stick spray.1 In a bowl combine melted chocolate with canola oil. Add sugar and eggs. Mix until well combined. Stir in flour, salt, and baking powder.2 Pour batter into prepared pan. Bake for 25-30 minutes, until a tester comes out mostly clean. Remove from oven and let brownies cool completely.3 To pre
Posting Komentar
Baca selengkapnya

PECAN CARAMEL BARS

Gambar
INGREDIENTS 1 tablespoon butter 60 club crackers 2 (11 oz) bags caramels, melted according to package directions 10 oz Fisher Pecan Halves, chopped 1 (11.5 oz) bag semi-sweet chocolate chips INSTRUCTIONS Line a 9×13 pan with foil. Butter foil. Arrange half of the crackers in the bottom of buttered pan in a flat layer. Pour one-third of the melted caramel over crackers in pan and spread caramel into an even layer. Sprinkle half of pecans on top of caramel and then top pecans with one-third more of the caramel on top. Top caramel layer with the remaining crackers. Pour remaining caramel on top of crackers and spread caramel into an even layer. In medium sized microwave safe bowl, microwave chocolate chips uncovered for 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over caramel and spread evenly. Top with remaining pecans. Let cool until chocolate has hardened. This can take a while at room temperaure, but you can speed the process up by cooling
Posting Komentar
Baca selengkapnya

Brownie Cookie Recipe

Gambar
INGREDIENTS 12 ounces bittersweet chocolate chips (60-70% cacao) 1/2 cup butter 3 large eggs 1 cup granulated sugar 1/4 cup brown sugar 1 tablespoon vanilla extract 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup all-purpose flour 1/4 cup unsweetened cocoa powder¹ 1 cup pecans (chopped, optional) 1/2 cup mini semisweet chocolate chips INSTRUCTIONS Melt bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined. Remove from heat, and set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy. This step is key, so make sure to beat the mixture for the full 5 minutes. Reduce the speed to low, and mix in the melted chocolate until well-combined. Stir in flour and cocoa powder just until combined. Add nuts, if using, and mini chocolate chips. Stir in to combine
Posting Komentar
Baca selengkapnya

KNOCK YOU NAKED BARS

Gambar
Ingredients Bars 2 1/4 c. all-purpose flour 1 tsp baking soda 1 tsp salt 1 c. butter softened 3/4 c. sugar 3/4 c. packed brown sugar 1 tsp vanilla extract 2 eggs 2 c. semi-sweet chocolate chips Caramel Sauce 5 oz evaporated milk 1 bag 14 oz caramels 1/2 c. peanut butter Instructions Preheat oven to 375 degrees. Grease a 9 x 13 in pan. Combine flour, baking soda and salt in small bow. Beat butter, sugar, brown sugar and vanilla in a large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually mix in flour mixture. Stir in chocolate chips. Spread half of cookie dough into the prepared pan. Bake for 8-10 minutes. Remove from oven. While the cookie dough is baking melt caramels and evaporated milk in a double boiler. Add peanut butter after caramels are melted. Melt thoroughly. Spread over baked cookie dough base. With the remaining cookie dough, drop by spoonfuls ontop of the caramel mixture. Bake for 15-20 minutes o
Posting Komentar
Baca selengkapnya

NO-BAKE CHERRY YUM YUM

Gambar
INGREDIENTS: Crust: 1 1/4 c. graham cracker crumbs 6 T. unsalted butter, melted Cream Cheese Mixture: 1 (8 oz.) package cream cheese, softened 1/2 c. confectioners' sugar 1/4 tsp. almond extract 2 c. whipping cream 1/2 tsp. vanilla extract 3 T. granulated sugar Cherry Filling: 1 (21 oz.) can cherry pie filling INSTRUCTIONS: Prepare the Crust: In a bowl, combine graham cracker crumbs and melted butter.  Blend with a fork until crumbs are moistened.  Set aside 2 tablespoons of crumbs to sprinkle on the top. Press crumb mixture into the bottom of a 9x9-inch pan that's been sprayed with non-stick cooking spray. Prepare the Cream Cheese Mixture: With an electric mixer, cream together softened cream cheese, 1/2 cup confectioners' sugar, and almond extract until smooth. In a separate bowl, whip the whipping cream, 3 tablespoons granulated sugar, and vanilla extract until stiff peaks form. By hand, mix together whipped cream and cream cheese mix
Posting Komentar
Baca selengkapnya

Italian Cream Stuffed Cannoncini

Gambar
INGREDIENTS: YIELD: 12 cannoncini For the custard cream (crema pasticcera): 3 egg yolks 3 tablespoons (30 gr) of flour 1/2 cup (100 gr) of sugar 1 teaspoon of vanilla extract 8 oz (235 ml) of milk For the cannoncini: 1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)  1/4 cup (50 gr) of sugar 1 egg (for egg wash) powdered sugar to decorate PREPARATION: Start by preparing the custard cream (crema pasticcera): Warm up the milk until hot (not boiling). In a medium sized pan, whisk the egg yolks with the sugar, vanilla extract and flour, until light and fluffy.  Add the milk some at a time while whisking, making sure there are no lumps. Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desire thickness. Pour the cream in a glass bowl, cover with plastic wrap and let it cool d
Posting Komentar
Baca selengkapnya