Thursday, February 24, 2011

Sweet-Tart Lemon Curd

Here is the recipe for the lemon curd I used is the recipe I posted for Lemon Curd Bars.

3 Large Eggs
3 Egg Yolks
3/4 cup granulated sugar
1/2 cup fresh squeezed Lemon juice,(I add a bit more for a little tartness)
grated peel from 1 Lemon
1 1/2 ounces (3 tablespoons)butter


TO MAKE THE LEMON CURD: Whisk together the egg yolks, eggs, and granulated sugar. Whisk in lemon juice. Cook in a double boiler, stirring constantly, until thickened, about 5 min.
Remove pan from the heat and stir in lemon peel and butter.Place the curd in a bowl and cover with plastic wrap. Refigerate till cold, at least 30 minutes.

I usually keep this in a covered plastic dish in the refrigerater, then I have it handy to put on my toast, cookies or just eat it my the spoonfull!! yummm!!!

Sunday, February 20, 2011

Luscious Lemon Curd Bars!

Last week I had a few lemons left over in my kitchen, so I decided to make my super yummy, super tart Lemon curd. I was looking to put something different on my buttered toast anyway!! Lemon curd is sooo gooood on toast.

Well, after a few days I found I had too much, not that's a bad thing, but I wanted to do something with the "extra" I had left in the fridge. I began to search for recipes that I could "tweek" to make my own. I always try to have the basics in my house at one time or another, butter,sugar,flour,vanilla,eggs. So with all that I was able to tweek a recipe I had for Lemon bars, by using the lemon curd I had made earlier that week. I also added some sweetened coconut I had in the panry for the top.It did add a little crunchy top to the bars alond with the buttery,slighlty crisp crust was wonderful with tarts filling of the lemon curd!!!





Luscious Lemon Curd Bars

1 cup unsalted butter
2 cups all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1 (10 ounce) jar lemon curd
2/3 cup flaked coconut
1/2 cup toasted and chopped almonds
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs
3.Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly.
4.Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd.
5.Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.

I will post the Lemon curd recipe in another post! Soon!!!

Tuesday, February 15, 2011

A Foolproof Pie Crust

A good pie crust can make or break even the best of pie fillings, fruit or custard. I have to admit that if time is running short I do use a mix for my pie crust, but if I absolutly have to use one this is the best. Krustease piecrust made by Conttinental Mills is the best "store bought" that I have tried.
If you are looking to perfect or learn to make a great, flaky pie crust I have come across a great recipe from a well known baker. Martha Stewart has anamazing and easy pie crust that's perfect for all your pies, sweet or savory. Remember all ingredients need to be COLD!! I recomend measuring your flour, butter and water and putting it in the freeer for 30 min. that way you ensure everything is cold and your crust comes out flakey.

Ingredients:
Servings:
8Servings Size


2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cut into 1 tbsp. pcs., very cold
1/4-1/2 cup cold water
Change Measurements: US | Metric

Directions:
Prep Time: 15 mins

Total Time: 15 mins
1 Put the flour, salt and sugar into a food processor and pulse once or twice.
2 Add the butter and process until the mixture looks grainy.
3 Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
4 Decant the loose dough onto a piece of plastic wrap.
5 Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
6 Split into two pieces and wrap each and chill for at least 4 hours before using.
7 Dough can be made ahead for up to one week.

Sunday, February 13, 2011

A Month of Chocolate Desserts

Cafe Mocha Cupcakes

From"My Baking Addiction"


Café Mocha Cupcakes
yield | 24 cupcakes

For the Cupcakes
Ingredients
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
1 ½ teaspoon instant espresso granules

Directions
1. Preheat the oven to 350 degrees F. Line muffin tins with paper liners or spray with nonstick cooking spray.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
3. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. Add the 1 ½ teaspoons of espresso granules to the cup of hot coffee and stir to combine. With mixer still on low, add in the coffee/espresso mixture and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
4. Using a large scoop (about 3 tablespoons), distribute the batter into the prepared muffin tins.
4. Bake for 18-22 minutes, or until a cake tester comes out clean. Cool in the pans for 15 minutes, then remove them onto a cooling rack and cool completely.

For the frosting
Ingredients
3 sticks unsalted butter, softened
pinch of fine grain sea salt
2 teaspoons pure vanilla extract
2 pounds confectioners’ sugar, sifted
2 tablespoons unsweetened cocoa powder, sifted
1 tablespoon instant espresso granules dissolved in 1 tablespoon warm water
3-6 tablespoons heavy cream or milk

Directions
1. In a large bowl, sift together the confectioners’ sugar and cocoa powder; set aside.
2. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar/cocoa powder mixture, and continue creaming until well blended.
2. Add salt, vanilla, 2 tablespoons heavy cream or milk and espresso/water. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

Notes
-You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.

For the garnish
Place 3/4 cup semisweet chocolate chips in a microwave safe bowl. Heat the chips on 50% power in 30 seconds increments until chocolate is melted. Drizzle over cupcakes and finish with a chocolate covered coffee bean.

Cake adapted from Ina Garten

Wednesday, February 9, 2011

A Month of Chocolate Desserts

I thought I would give some Dessert inspiration with some of the amazing pictures I found on my search on Google. So if you plan to make something yummy for your sweetie, use one of these ideas to make it a memorable evening.


These are too cute. All you do is roll some fondant strips into to the shape of the rose.



An unusually way to use a popular treat for Valentines!
This heartfelt dessert keeps things sweet and simple, with Twinkies cut into shape and smothered with a thinned red raspberry jam and a sprinkling of fresh raspberries for added pizzazz.
Active Time: 2 minutesTotal Time: 2 minutesRecipe Ingredients
3 Tbsp seedless red raspberry jam
1 cup fresh raspberries
2 Twinkies snack cakes
Recipe Preparation
1. Stir jam and 1 Tbsp water in a bowl until smooth. Add raspberries; toss gently to coat.

2. Cut Twinkies in half diagonally, starting about 1 in. down from top left to 1 in. from bottom of opposite side. For each heart, put 2 halves together on 1 serving plate. Spoon raspberry mixture over and around hearts. Garnish with mint, if desired.Related Recipes: 1-2-3 Dessert, Desserts, Cakes/Frostings, Fruits, Mix/Whisk/Stir, No Bake/Cook, American, Valentine's Day

Tuesday, February 8, 2011

A Month of Chocolate Desserts

Georgia Pecan Chocolate Pie


Ingredients
U.S. Metric Conversion chart
1 1/4 cup(s) all-purpose flour
1/2 teaspoon(s) salt
2 tablespoon(s) shortening
8 tablespoon(s) (1 stick) margarine or butter
2 ounce(s) unsweetened chocolate, (1 square = 1 ounce)
1 3/4 cup(s) pecan halves
3/4 cup(s) dark brown sugar, packed
3/4 cup(s) dark corn syrup
1 teaspoon(s) vanilla extract
3 large eggs

--------------------------------------------------------------------------------

Directions

1.In medium bowl, mix flour and salt. With pastry blender or two knives used scissor-fashion, cut in shortening and 4 tablespoons margarine or butter (1/2 stick) until mixture resembles coarse crumbs. Sprinkle 3 to 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together. Shape dough into a disk.
2.On lightly floured surface, with floured rolling pin, roll dough into a round 1 1/2 inches larger all around than inverted 9-inch pie plate. Gently ease dough into pie plate; trim edge, leaving 1-inch overhang. Fold overhang under; pinch to form decorative edge. With fork, prick bottom and side of piecrust in many places to prevent puffing during baking. Cover and refrigerate pie crust at least 30 minutes.
3.Meanwhile, preheat oven to 425 degrees F. In heavy 1-quart saucepan, melt unsweetened chocolate with remaining 4 tablespoons margarine or butter over low heat, stirring frequently. Set aside to cool slightly.
4.Line pie shell with foil and fill with pie weights, dry beans, or uncooked rice. Bake piecrust 10 minutes; remove foil with weights and bake 10 minutes longer or until lightly browned. If pastry puffs up during baking, gently press it to pie plate with back of spoon. Cool piecrust on wire rack at least 10 minutes. Turn oven control to 350 degrees F.
5.Coarsely chop 1 cup pecans; reserve remaining pecan halves.
6.In large bowl, with wire whisk, mix cooled chocolate mixture, brown sugar, corn syrup, vanilla, and eggs until blended. Stir in chopped pecans and pecan halves.
7.Pour pecan mixture into cooled crust. Bake pie 45 to 50 minutes until edges of filling are set (center will jiggle slightly). Cool pie on wire rack.

--------------------------------------------------------------------------------

Sunday, February 6, 2011

A Month of Chocolate Desserts

Chocolate Fondue!!!!
Who doesn't love almost anything covered or dipped in chocolate.I know I do!Use your imagination when it comes to things to "dip" Yumm!!!
Cheesecake bites
graham crackers
Marshmellows
cake pieces
pretzels





Extraordinary (and Simple) Chocolate Fondue Recipe
Difficulty: Easy

Ingredients - Extraordinary (and Simple) Chocolate Fondue Recipe
16 ounces dark, sweet or semi-sweet chocolate
1 1/2 cups light cream
1 tsp. Vanilla extract

Instructions - Extraordinary (and Simple) Chocolate Fondue Recipe

1. Break chocolate squares into smaller pieces and drop them into the fondue pot.

2. Add cream (which will prevent the chocolate from going lumpy) and stir gently but constantly until the chocolate is melted and smooth.

3. Add vanilla extract, and stir it in.

4. Use a fondue fork to spear the fruit, then dip it in the chocolate. Enjoy!

For some other variations on a basic chocolate fondue recipe, add:
- some chopped nuts: pecans, almonds, walnuts, and hazelnuts all work well.
- a tablespoon of instant coffee granules or cappuccino
- your favorite syrup flavor

Saturday, February 5, 2011

A Month of Chocolate Desserts

Prailine-Iced brownies

Yields: 64 brownies

Total Time: 55 min

Cook Time: 20 min

Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
Brownies

1 cup(s) (2 sticks) margarine or butter
4 (1-ounce) squares unsweetened chocolate
4 (1-ounce) squares semisweet chocolate
2 1/4 cup(s) sugar
6 large eggs
2 teaspoon(s) vanilla extract
1/2 teaspoon(s) salt
1 1/4 cup(s) all-purpose flour
1/2 cup(s) pecans, toasted and coarsely chopped
Praline Topping

5 tablespoon(s) margarine or butter
1/3 cup(s) packed light brown sugar
3 tablespoon(s) bourbon, or, in place of bourbon, substitute 1 tablespoon vanilla extract and 2 tablespoons water, per recipe
2 cup(s) confectioners' sugar

--------------------------------------------------------------------------------

Directions

1.Make the Brownies: Preheat oven to 350 degrees F. Line 13- by 9-inch metal baking pan with foil; grease foil.
2.In heavy 3-quart saucepan over low heat, melt margarine or butter and chocolates, stirring frequently. Remove saucepan from heat. With wire whisk, beat in sugar, then eggs, until well blended. Stir in vanilla, salt, then flour just until blended. Spread batter evenly in pan.
3.Bake 35 minutes (toothpick inserted in brownies will not come out clean). Cool brownies in pan on wire rack. If not using brownies within 1 day, cover cooled brownies with foil and refrigerate or freeze for longer storage.
4.Prepare Praline Topping: In 2-quart saucepan over medium-low heat, heat margarine or butter and brown sugar, until mixture melts and bubbles, about 5 minutes. Remove saucepan from heat. With wire whisk, beat in bourbon (or substitute), then confectioners' sugar, until mixture is smooth.
5.With metal spatula, spread topping over room-temperature brownies; sprinkle with pecans. Cut brownies lengthwise into 8 strips, then cut each strip crosswise into 8 pieces.

Friday, February 4, 2011

A Month of Chocolate Desserts.

Hot Chocolate Meringue Cake


Parchment paper 6 egg whites 1 tablespoon(s) cream of tartar1 1/4 cup(s) sugar 3 tablespoon(s) sifted cocoa1/8 teaspoon(s) cayenne pepper
Whipping Cream

Directions

1.To make the cake: Heat oven to 200 degrees F. Line two baking pans with parchment paper and set aside. Draw two 9-inch circles in the center of the paper and set aside.
2.Beat egg whites and cream of tartar until foamy. Stream in 1 1/4 cups sugar and continue to beat on high speed. Just as the whites reach their peaks, sprinkle in sifted cocoa and cayenne pepper and continue beating to stiff peaks.
3.Spread the meringue within the circles. Bake for 3 hours, turn off oven, and let sit for 1 hour.
4.Cool on the pan on a wire rack. Store in a very dry, cool place.
5.Fill the layers with whipped cream and serve within 2 hours.

--------------------------------------------------------------------------------

Thursday, February 24, 2011

Sweet-Tart Lemon Curd

Here is the recipe for the lemon curd I used is the recipe I posted for Lemon Curd Bars.

3 Large Eggs
3 Egg Yolks
3/4 cup granulated sugar
1/2 cup fresh squeezed Lemon juice,(I add a bit more for a little tartness)
grated peel from 1 Lemon
1 1/2 ounces (3 tablespoons)butter


TO MAKE THE LEMON CURD: Whisk together the egg yolks, eggs, and granulated sugar. Whisk in lemon juice. Cook in a double boiler, stirring constantly, until thickened, about 5 min.
Remove pan from the heat and stir in lemon peel and butter.Place the curd in a bowl and cover with plastic wrap. Refigerate till cold, at least 30 minutes.

I usually keep this in a covered plastic dish in the refrigerater, then I have it handy to put on my toast, cookies or just eat it my the spoonfull!! yummm!!!

Sunday, February 20, 2011

Luscious Lemon Curd Bars!

Last week I had a few lemons left over in my kitchen, so I decided to make my super yummy, super tart Lemon curd. I was looking to put something different on my buttered toast anyway!! Lemon curd is sooo gooood on toast.

Well, after a few days I found I had too much, not that's a bad thing, but I wanted to do something with the "extra" I had left in the fridge. I began to search for recipes that I could "tweek" to make my own. I always try to have the basics in my house at one time or another, butter,sugar,flour,vanilla,eggs. So with all that I was able to tweek a recipe I had for Lemon bars, by using the lemon curd I had made earlier that week. I also added some sweetened coconut I had in the panry for the top.It did add a little crunchy top to the bars alond with the buttery,slighlty crisp crust was wonderful with tarts filling of the lemon curd!!!





Luscious Lemon Curd Bars

1 cup unsalted butter
2 cups all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1 (10 ounce) jar lemon curd
2/3 cup flaked coconut
1/2 cup toasted and chopped almonds
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs
3.Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly.
4.Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd.
5.Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.

I will post the Lemon curd recipe in another post! Soon!!!

Tuesday, February 15, 2011

A Foolproof Pie Crust

A good pie crust can make or break even the best of pie fillings, fruit or custard. I have to admit that if time is running short I do use a mix for my pie crust, but if I absolutly have to use one this is the best. Krustease piecrust made by Conttinental Mills is the best "store bought" that I have tried.
If you are looking to perfect or learn to make a great, flaky pie crust I have come across a great recipe from a well known baker. Martha Stewart has anamazing and easy pie crust that's perfect for all your pies, sweet or savory. Remember all ingredients need to be COLD!! I recomend measuring your flour, butter and water and putting it in the freeer for 30 min. that way you ensure everything is cold and your crust comes out flakey.

Ingredients:
Servings:
8Servings Size


2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cut into 1 tbsp. pcs., very cold
1/4-1/2 cup cold water
Change Measurements: US | Metric

Directions:
Prep Time: 15 mins

Total Time: 15 mins
1 Put the flour, salt and sugar into a food processor and pulse once or twice.
2 Add the butter and process until the mixture looks grainy.
3 Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
4 Decant the loose dough onto a piece of plastic wrap.
5 Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
6 Split into two pieces and wrap each and chill for at least 4 hours before using.
7 Dough can be made ahead for up to one week.

Sunday, February 13, 2011

A Month of Chocolate Desserts

Cafe Mocha Cupcakes

From"My Baking Addiction"


Café Mocha Cupcakes
yield | 24 cupcakes

For the Cupcakes
Ingredients
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
1 ½ teaspoon instant espresso granules

Directions
1. Preheat the oven to 350 degrees F. Line muffin tins with paper liners or spray with nonstick cooking spray.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
3. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. Add the 1 ½ teaspoons of espresso granules to the cup of hot coffee and stir to combine. With mixer still on low, add in the coffee/espresso mixture and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
4. Using a large scoop (about 3 tablespoons), distribute the batter into the prepared muffin tins.
4. Bake for 18-22 minutes, or until a cake tester comes out clean. Cool in the pans for 15 minutes, then remove them onto a cooling rack and cool completely.

For the frosting
Ingredients
3 sticks unsalted butter, softened
pinch of fine grain sea salt
2 teaspoons pure vanilla extract
2 pounds confectioners’ sugar, sifted
2 tablespoons unsweetened cocoa powder, sifted
1 tablespoon instant espresso granules dissolved in 1 tablespoon warm water
3-6 tablespoons heavy cream or milk

Directions
1. In a large bowl, sift together the confectioners’ sugar and cocoa powder; set aside.
2. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar/cocoa powder mixture, and continue creaming until well blended.
2. Add salt, vanilla, 2 tablespoons heavy cream or milk and espresso/water. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

Notes
-You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.

For the garnish
Place 3/4 cup semisweet chocolate chips in a microwave safe bowl. Heat the chips on 50% power in 30 seconds increments until chocolate is melted. Drizzle over cupcakes and finish with a chocolate covered coffee bean.

Cake adapted from Ina Garten

Wednesday, February 9, 2011

A Month of Chocolate Desserts

I thought I would give some Dessert inspiration with some of the amazing pictures I found on my search on Google. So if you plan to make something yummy for your sweetie, use one of these ideas to make it a memorable evening.


These are too cute. All you do is roll some fondant strips into to the shape of the rose.



An unusually way to use a popular treat for Valentines!
This heartfelt dessert keeps things sweet and simple, with Twinkies cut into shape and smothered with a thinned red raspberry jam and a sprinkling of fresh raspberries for added pizzazz.
Active Time: 2 minutesTotal Time: 2 minutesRecipe Ingredients
3 Tbsp seedless red raspberry jam
1 cup fresh raspberries
2 Twinkies snack cakes
Recipe Preparation
1. Stir jam and 1 Tbsp water in a bowl until smooth. Add raspberries; toss gently to coat.

2. Cut Twinkies in half diagonally, starting about 1 in. down from top left to 1 in. from bottom of opposite side. For each heart, put 2 halves together on 1 serving plate. Spoon raspberry mixture over and around hearts. Garnish with mint, if desired.Related Recipes: 1-2-3 Dessert, Desserts, Cakes/Frostings, Fruits, Mix/Whisk/Stir, No Bake/Cook, American, Valentine's Day

Tuesday, February 8, 2011

A Month of Chocolate Desserts

Georgia Pecan Chocolate Pie


Ingredients
U.S. Metric Conversion chart
1 1/4 cup(s) all-purpose flour
1/2 teaspoon(s) salt
2 tablespoon(s) shortening
8 tablespoon(s) (1 stick) margarine or butter
2 ounce(s) unsweetened chocolate, (1 square = 1 ounce)
1 3/4 cup(s) pecan halves
3/4 cup(s) dark brown sugar, packed
3/4 cup(s) dark corn syrup
1 teaspoon(s) vanilla extract
3 large eggs

--------------------------------------------------------------------------------

Directions

1.In medium bowl, mix flour and salt. With pastry blender or two knives used scissor-fashion, cut in shortening and 4 tablespoons margarine or butter (1/2 stick) until mixture resembles coarse crumbs. Sprinkle 3 to 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together. Shape dough into a disk.
2.On lightly floured surface, with floured rolling pin, roll dough into a round 1 1/2 inches larger all around than inverted 9-inch pie plate. Gently ease dough into pie plate; trim edge, leaving 1-inch overhang. Fold overhang under; pinch to form decorative edge. With fork, prick bottom and side of piecrust in many places to prevent puffing during baking. Cover and refrigerate pie crust at least 30 minutes.
3.Meanwhile, preheat oven to 425 degrees F. In heavy 1-quart saucepan, melt unsweetened chocolate with remaining 4 tablespoons margarine or butter over low heat, stirring frequently. Set aside to cool slightly.
4.Line pie shell with foil and fill with pie weights, dry beans, or uncooked rice. Bake piecrust 10 minutes; remove foil with weights and bake 10 minutes longer or until lightly browned. If pastry puffs up during baking, gently press it to pie plate with back of spoon. Cool piecrust on wire rack at least 10 minutes. Turn oven control to 350 degrees F.
5.Coarsely chop 1 cup pecans; reserve remaining pecan halves.
6.In large bowl, with wire whisk, mix cooled chocolate mixture, brown sugar, corn syrup, vanilla, and eggs until blended. Stir in chopped pecans and pecan halves.
7.Pour pecan mixture into cooled crust. Bake pie 45 to 50 minutes until edges of filling are set (center will jiggle slightly). Cool pie on wire rack.

--------------------------------------------------------------------------------

Sunday, February 6, 2011

A Month of Chocolate Desserts

Chocolate Fondue!!!!
Who doesn't love almost anything covered or dipped in chocolate.I know I do!Use your imagination when it comes to things to "dip" Yumm!!!
Cheesecake bites
graham crackers
Marshmellows
cake pieces
pretzels





Extraordinary (and Simple) Chocolate Fondue Recipe
Difficulty: Easy

Ingredients - Extraordinary (and Simple) Chocolate Fondue Recipe
16 ounces dark, sweet or semi-sweet chocolate
1 1/2 cups light cream
1 tsp. Vanilla extract

Instructions - Extraordinary (and Simple) Chocolate Fondue Recipe

1. Break chocolate squares into smaller pieces and drop them into the fondue pot.

2. Add cream (which will prevent the chocolate from going lumpy) and stir gently but constantly until the chocolate is melted and smooth.

3. Add vanilla extract, and stir it in.

4. Use a fondue fork to spear the fruit, then dip it in the chocolate. Enjoy!

For some other variations on a basic chocolate fondue recipe, add:
- some chopped nuts: pecans, almonds, walnuts, and hazelnuts all work well.
- a tablespoon of instant coffee granules or cappuccino
- your favorite syrup flavor

Saturday, February 5, 2011

A Month of Chocolate Desserts

Prailine-Iced brownies

Yields: 64 brownies

Total Time: 55 min

Cook Time: 20 min

Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
Brownies

1 cup(s) (2 sticks) margarine or butter
4 (1-ounce) squares unsweetened chocolate
4 (1-ounce) squares semisweet chocolate
2 1/4 cup(s) sugar
6 large eggs
2 teaspoon(s) vanilla extract
1/2 teaspoon(s) salt
1 1/4 cup(s) all-purpose flour
1/2 cup(s) pecans, toasted and coarsely chopped
Praline Topping

5 tablespoon(s) margarine or butter
1/3 cup(s) packed light brown sugar
3 tablespoon(s) bourbon, or, in place of bourbon, substitute 1 tablespoon vanilla extract and 2 tablespoons water, per recipe
2 cup(s) confectioners' sugar

--------------------------------------------------------------------------------

Directions

1.Make the Brownies: Preheat oven to 350 degrees F. Line 13- by 9-inch metal baking pan with foil; grease foil.
2.In heavy 3-quart saucepan over low heat, melt margarine or butter and chocolates, stirring frequently. Remove saucepan from heat. With wire whisk, beat in sugar, then eggs, until well blended. Stir in vanilla, salt, then flour just until blended. Spread batter evenly in pan.
3.Bake 35 minutes (toothpick inserted in brownies will not come out clean). Cool brownies in pan on wire rack. If not using brownies within 1 day, cover cooled brownies with foil and refrigerate or freeze for longer storage.
4.Prepare Praline Topping: In 2-quart saucepan over medium-low heat, heat margarine or butter and brown sugar, until mixture melts and bubbles, about 5 minutes. Remove saucepan from heat. With wire whisk, beat in bourbon (or substitute), then confectioners' sugar, until mixture is smooth.
5.With metal spatula, spread topping over room-temperature brownies; sprinkle with pecans. Cut brownies lengthwise into 8 strips, then cut each strip crosswise into 8 pieces.

Friday, February 4, 2011

A Month of Chocolate Desserts.

Hot Chocolate Meringue Cake


Parchment paper 6 egg whites 1 tablespoon(s) cream of tartar1 1/4 cup(s) sugar 3 tablespoon(s) sifted cocoa1/8 teaspoon(s) cayenne pepper
Whipping Cream

Directions

1.To make the cake: Heat oven to 200 degrees F. Line two baking pans with parchment paper and set aside. Draw two 9-inch circles in the center of the paper and set aside.
2.Beat egg whites and cream of tartar until foamy. Stream in 1 1/4 cups sugar and continue to beat on high speed. Just as the whites reach their peaks, sprinkle in sifted cocoa and cayenne pepper and continue beating to stiff peaks.
3.Spread the meringue within the circles. Bake for 3 hours, turn off oven, and let sit for 1 hour.
4.Cool on the pan on a wire rack. Store in a very dry, cool place.
5.Fill the layers with whipped cream and serve within 2 hours.

--------------------------------------------------------------------------------

LinkWithin

Related Posts Plugin for WordPress, Blogger...