- 3 cupsfresh blueberries
Saturday, March 2, 2013
Beignets
I really want to make these and my grandma found this recipe for me. I hope you like it.
Ingredient:
1 envelope yeast dissolved in 1/2 c. warm water and 1 tsp. sugar.
1 c. evaporated milk
1/2 c. sugar
2 large eggs lightly beaten
1 tsp. salt
1/4 c. shortening
6 - 7 c. flour
Vegetable oil
Powdered sugar
How To Make:
Add milk, eggs, salt, and sugar to form a dough. Microwave 1 c. water until hot. Stir into shortening until melted. Add to yeast. Beat at low speed gradually adding 4 c. flour until smooth. Gradually add remaining flour to form a sticky dough. Place in greased bowl turn to grease top. Cover and chill 4-24 hrs. Roll 1/4-inch and cut in 2 1/2 inch squares. Fry in 2-3 inches vegetable oil heated to 360*. Fry until golden brown. Drain and dust immediately with powdered sugar.
Ingredient:
1 envelope yeast dissolved in 1/2 c. warm water and 1 tsp. sugar.
1 c. evaporated milk
1/2 c. sugar
2 large eggs lightly beaten
1 tsp. salt
1/4 c. shortening
6 - 7 c. flour
Vegetable oil
Powdered sugar
How To Make:
Add milk, eggs, salt, and sugar to form a dough. Microwave 1 c. water until hot. Stir into shortening until melted. Add to yeast. Beat at low speed gradually adding 4 c. flour until smooth. Gradually add remaining flour to form a sticky dough. Place in greased bowl turn to grease top. Cover and chill 4-24 hrs. Roll 1/4-inch and cut in 2 1/2 inch squares. Fry in 2-3 inches vegetable oil heated to 360*. Fry until golden brown. Drain and dust immediately with powdered sugar.
Friday, March 1, 2013
Chocolate Sour Cream Bundt Cake
Ingredients:
For the cake:
Serves 16
C.T.
For the cake:
- 1 cup cocoa powder, sifted, plus more for dusting pan
- 7 1/2 oz. semisweet chocolate, finely chopped
- 1 cup boiling water
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 1 1/4 tsp. kosher salt
- 20 Tbsp. (2 1/2 sticks) unsalted butter
- 2 1/2 cups firmly packed light brown sugar
- 5 eggs, lightly beaten
- 4 tsp. vanilla extract
- 1 1/2 cups sour cream
- 1 1/2 cups semisweet chocolate chips
- 6 oz. semisweet chocolate, finely chopped
- 2 Tbsp. unsalted butter
- 1/2 cup heavy cream
Have all the ingredients at room temperature.
How To Make:
Preheat an oven to 325 degrees F. Grease the Anniversary Bundt Cake Pan and dust with cocoa powder; tap out the excess.
To make the cake, in a bowl, combine the 1 cup cocoa powder and the chocolate. Add the boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside.
Over a sheet of parchment, sift together the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low, add the brown sugar and beat until blended. Increase the speed to medium and continue beating until the mixture is light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating until incorporated before adding more and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated, about 1 minute.
Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, beating just until blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until no white streaks are visible, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently fold in the chocolate chips.
Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached to it, 60 to 65 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 1 hour.
Return the cooled cake to the pan. Using a serrated knife, gently saw off any excess cake that extends over the edge of the pan. Set the wire rack on a parchment paper lines baking sheet. Invert the pan onto the rack and lift off the pan. (This step can be skipped).
Meanwhile make the ganache: In a heatproof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until the melt and the mixture is smooth.
Pour the ganache over the top of the cake, allowing the ganache, to drip down the sides. Let the cake stand until the ganache is set, at least 15 minutes.
Serves 16
C.T.
Lemon Chocolate Tarts
Yields 8 tartlets
Ingredients:
Dough
1 stick unsalted butter, room temperature
3/4 cup powdered sugar, sifted
1/4 cup almond meal or ground almonds
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1 egg, room temperature
1 3/4 cups all purpose flour
Filling4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 1/2 cups lemon curd (Meyer Lemon Curd)
How to Make:
In a food processor, blend the butter until smooth and creamy. Add the powdered sugar and process until well mixed. Add in the almond meal, salt, vanilla extract, and egg and process again. Scrape around the bowl if necessary. Add the flour and pulse just until the dough forms a ball. The dough will be the consistency of very soft and sticky cookie dough.
Remove the dough from the bowl, shape into a disk, and wrap in plastic. Chill in refrigerator for 4
hours or overnight to firm up the dough.
Preheat oven to 350 degrees F.
When chilled until firm, roll out the dough on a lightly floured surface until it is 1/8-inch thick (you may have to wait a few minutes for the dough to soften). Cut out rounds of dough to fit the tartlet pans (alternatively, if you are making a large, single tart, roll out the dough and cut a large circle to fit the tart pan). Press the dough carefully into the pans; be careful not the stretch the dough! Stab the bottom several times with a fork so the dough will not rise in the oven.
Bake the tart shells for 15-18 minutes, or until they are lightly colored and the shell feels dry to the touch. Let cool completely before filling.
Place chocolate in a bowl. Set aside.
Bring cream to a boil in a small saucepan. Pour over the chocolate and let sit for a few minutes before stirring until the ganache is smooth.
To Assemble
Spread the chocolate into a thin layer into the bottom of the tart shells. Spoon the lemon curd on top of the chocolate, filling the tart shell until the curd reaches the top. Refrigerate an hour before serving (this is an ideal time; if you can't wait that long, it will all be okay. I promise).
Store the tart in an airtight container in the refrigerator.
C.T.
Ingredients:
Dough
1 stick unsalted butter, room temperature
3/4 cup powdered sugar, sifted
1/4 cup almond meal or ground almonds
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1 egg, room temperature
1 3/4 cups all purpose flour
Filling4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 1/2 cups lemon curd (Meyer Lemon Curd)
How to Make:
In a food processor, blend the butter until smooth and creamy. Add the powdered sugar and process until well mixed. Add in the almond meal, salt, vanilla extract, and egg and process again. Scrape around the bowl if necessary. Add the flour and pulse just until the dough forms a ball. The dough will be the consistency of very soft and sticky cookie dough.
Remove the dough from the bowl, shape into a disk, and wrap in plastic. Chill in refrigerator for 4
hours or overnight to firm up the dough.
Preheat oven to 350 degrees F.
When chilled until firm, roll out the dough on a lightly floured surface until it is 1/8-inch thick (you may have to wait a few minutes for the dough to soften). Cut out rounds of dough to fit the tartlet pans (alternatively, if you are making a large, single tart, roll out the dough and cut a large circle to fit the tart pan). Press the dough carefully into the pans; be careful not the stretch the dough! Stab the bottom several times with a fork so the dough will not rise in the oven.
Bake the tart shells for 15-18 minutes, or until they are lightly colored and the shell feels dry to the touch. Let cool completely before filling.
Place chocolate in a bowl. Set aside.
Bring cream to a boil in a small saucepan. Pour over the chocolate and let sit for a few minutes before stirring until the ganache is smooth.
To Assemble
Spread the chocolate into a thin layer into the bottom of the tart shells. Spoon the lemon curd on top of the chocolate, filling the tart shell until the curd reaches the top. Refrigerate an hour before serving (this is an ideal time; if you can't wait that long, it will all be okay. I promise).
Store the tart in an airtight container in the refrigerator.
C.T.
Lavender Lemon Shortbread Cookies
Yields about 1 1/2 dozen
Ingredients:
1/2 cup (113 grams) butter, room temperature
1/3 cup (45 grams) powdered sugar
Zest of 2 lemons, divided
1/2 teaspoon lavender buds, ground or chopped finely
1 teaspoon vanilla extract
Pinch of salt
1 cup (125 grams) all-purpose flour
2 tablespoons granulated sugar
Preheat oven to 350 degrees F (180 degrees C).
How To Make:
In large mixing bowl, beat together the butter, powdered sugar, zest of 1 lemon, lavender, vanilla, and salt until the mixture looks like a coarse sand. Mix in the flour until the dough comes together.
In a small bowl, mix together the remaining lemon zest and granulated sugar with your fingers until fragrant. Set aside.
On a lightly floured surface, roll out shortbread until 1/4-inch thick. Sprinkle on the lemon scented sugar and lightly press it into the shortbread with the rolling pin. Cut out shapes and transfer to a baking sheet. Bake for 8-10 minutes.
C.T.
Ingredients:
1/2 cup (113 grams) butter, room temperature
1/3 cup (45 grams) powdered sugar
Zest of 2 lemons, divided
1/2 teaspoon lavender buds, ground or chopped finely
1 teaspoon vanilla extract
Pinch of salt
1 cup (125 grams) all-purpose flour
2 tablespoons granulated sugar
Preheat oven to 350 degrees F (180 degrees C).
How To Make:
In large mixing bowl, beat together the butter, powdered sugar, zest of 1 lemon, lavender, vanilla, and salt until the mixture looks like a coarse sand. Mix in the flour until the dough comes together.
In a small bowl, mix together the remaining lemon zest and granulated sugar with your fingers until fragrant. Set aside.
On a lightly floured surface, roll out shortbread until 1/4-inch thick. Sprinkle on the lemon scented sugar and lightly press it into the shortbread with the rolling pin. Cut out shapes and transfer to a baking sheet. Bake for 8-10 minutes.
C.T.
Forrest Gump Chocolate Tart
Ingredients for 5 Tarts:
For the Crust
120 g of flour
65 g of icing sugar
a pinch of salt
90 g butter chilled end cubed
30 ml of ice water
For the filling
110 g dark chocolate chopped
35 g butter
220 ml heavy cream
1 egg yolk
(chocolate bon-bons of your choice, or Baci Perugina,
Ferrero Rocher, pralines, etc. ..)
How to Make:
Sift the flour, icing sugar and salt in a bowl and stir to combine.
Add the iced water and mixed until the dough comes together
in a ball. Wrap in plastic wrap and put in the fridge for 30 minutes.
Roll out until 3-5 mm thick, then press lightly into the butter greased
tartelette mould and prick with a fork. Preheat the oven to 200C .
Line the tart with baking paper and add dried beans.
Bake for 10 minutes, then remove the paper and beans.
Bake for another 10 minutes, or until the pastry is golden and crisp.
Leave to cool.
Prepair the chocolate filing
Place the chopped chocolate in a bowl and add the butter.
Bring the heavy cream to boil. Pour the boiling cream over the
chocolate and butter. Let sit for 5 minutes, then add the yolks
and mix well. Pour the mixture into the tart.
Keep in the fridge for 2-3 hours until set.
Decorate with chocolate bon-bons, sprinkle with cocoa powder,
serve with coffee!
C.T.
For the Crust
120 g of flour
65 g of icing sugar
a pinch of salt
90 g butter chilled end cubed
30 ml of ice water
For the filling
110 g dark chocolate chopped
35 g butter
220 ml heavy cream
1 egg yolk
(chocolate bon-bons of your choice, or Baci Perugina,
Ferrero Rocher, pralines, etc. ..)
How to Make:
Sift the flour, icing sugar and salt in a bowl and stir to combine.
Add the iced water and mixed until the dough comes together
in a ball. Wrap in plastic wrap and put in the fridge for 30 minutes.
Roll out until 3-5 mm thick, then press lightly into the butter greased
tartelette mould and prick with a fork. Preheat the oven to 200C .
Line the tart with baking paper and add dried beans.
Bake for 10 minutes, then remove the paper and beans.
Bake for another 10 minutes, or until the pastry is golden and crisp.
Leave to cool.
Prepair the chocolate filing
Place the chopped chocolate in a bowl and add the butter.
Bring the heavy cream to boil. Pour the boiling cream over the
chocolate and butter. Let sit for 5 minutes, then add the yolks
and mix well. Pour the mixture into the tart.
Keep in the fridge for 2-3 hours until set.
Decorate with chocolate bon-bons, sprinkle with cocoa powder,
serve with coffee!
C.T.
Thursday, February 28, 2013
Dark Chocolate Tart
Oven: 350
Ingredients:
For the Crust:9 graham crackers, chocolate (not chocolate dipped) or honey
5 tablespoons unsalted butter
1/4 cup granulated sugar
For the Filling:
8 oz bittersweet or semisweet chocolate (not more than 65%) I used 56%, chopped
1 1/4 cup heavy whipping cream (evaporated milk works great too)
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
For the Chocolate Glaze:
2 tablespoons heavy whipping cream (evaporated milk works great too)
1 3/4 oz bittersweet or semisweet chocolate (I used the same as in filling)
1 teaspoon corn syrup (or golden syrup for those British-ly awesome readers)
1 tablespoon water
How To Make:
1) Make the Crust: In a food processor, finely grind up crackers, add sugar. Add butter and pulse until well combined. Press into a 9 inch tart pan (the original recipe says to go 3/4 the way up the side, but I went right up the entire side, and everything was fine). Bake at 350 for 10 minutes. Then let cool for 15-20 minutes.
2) Make the Filling: Either in the microwave or in a saucepan, bring cream to a boil. Remove from heat and pour over the 8 oz chopped chocolate. Let sit 5 minutes, then gently whisk to combine. Then, whisk together eggs, vanilla, and salt. Add to chocolate mixture and whisk to combine. Pour into cooled crust and bake at 350 for 18-25 minutes - until filling is set about 3 inches from edge but center is still wobbly. Let cool for 1 hour.
3) Make the Glaze: Either in the microwave or in a small saucepan, bring the 2 tablespoons cream to a boil, remove from heat. Pour over 1 3/4 oz chocolate. Whisk to combine. Then, whisk in corn syrup and water. Pour onto tart, tilting around to spread the glaze evenly. Let set 1 hour. Serve.
Ingredients:
For the Crust:9 graham crackers, chocolate (not chocolate dipped) or honey
5 tablespoons unsalted butter
1/4 cup granulated sugar
For the Filling:
8 oz bittersweet or semisweet chocolate (not more than 65%) I used 56%, chopped
1 1/4 cup heavy whipping cream (evaporated milk works great too)
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
For the Chocolate Glaze:
2 tablespoons heavy whipping cream (evaporated milk works great too)
1 3/4 oz bittersweet or semisweet chocolate (I used the same as in filling)
1 teaspoon corn syrup (or golden syrup for those British-ly awesome readers)
1 tablespoon water
How To Make:
1) Make the Crust: In a food processor, finely grind up crackers, add sugar. Add butter and pulse until well combined. Press into a 9 inch tart pan (the original recipe says to go 3/4 the way up the side, but I went right up the entire side, and everything was fine). Bake at 350 for 10 minutes. Then let cool for 15-20 minutes.
2) Make the Filling: Either in the microwave or in a saucepan, bring cream to a boil. Remove from heat and pour over the 8 oz chopped chocolate. Let sit 5 minutes, then gently whisk to combine. Then, whisk together eggs, vanilla, and salt. Add to chocolate mixture and whisk to combine. Pour into cooled crust and bake at 350 for 18-25 minutes - until filling is set about 3 inches from edge but center is still wobbly. Let cool for 1 hour.
3) Make the Glaze: Either in the microwave or in a small saucepan, bring the 2 tablespoons cream to a boil, remove from heat. Pour over 1 3/4 oz chocolate. Whisk to combine. Then, whisk in corn syrup and water. Pour onto tart, tilting around to spread the glaze evenly. Let set 1 hour. Serve.
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