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Roasted Hazelnut Nutella Roulade. I like to use the fall season as an excuse to eat an exorbitant amount of nuts. I also count nut spreads as nuts, which means that a steady stream of nutella is always flowing through my veins from September to November. Because I am eating so much nutella, I wanted to diversify and do something with it other than spreading it on a piece of toast.

I remembered that I had some hazelnuts from a few months back in a plastic baggie stuffed into one of my cabinets, and I had heard that wondrous things happen to hazelnuts when you roast them, but hadn't experienced this magic firsthand. So, on went the oven and in went the hazelnuts. Eight minutes later, the warm chestnut color had turned to a dark purplish brown and the skins had cracked open slightly, revealing the tanned hazelnuts underneath.

Ingredients: 3 Eggs, at room temperature 1 Cup Nutella 1 Cup Granulated Sugar 3/4 Cup Cream 3/4 Cup Flour 1/3 Cup Hazelnuts Preheat the oven to 450 degrees Fahrenheit. Ana Patty’s Chocolate Guinness Cake. A version of this post first appeared on the Gathering Together Farm blog here. Every Tuesday, I go in to Gathering Together Farm to hang around the restaurant kitchen, taking photos of the week’s new menu. When I rolled in this week, one of the kitchen staff quickly escorted me to the back, insisting that he had something that he urgently needed me to photograph. That’s when I first saw this lovely, dark cake. Two members of the kitchen crew had birthdays this week, so the GTF pastry chef decided to bring in a chocolate Guinness cake to celebrate.

After snapping a couple quick photos, the cake was cut and passed around among the employees. Apparently they had been waiting for me to arrive and document the moment before eating the evidence. I hadn’t really planned on blogging about this cake, but later that day I couldn’t stop thinking about it. Chocolate Guinness Cake makes two 8″ round cakes very loosely adapted from a chocolate buttermilk cake recipe in Caprial’s Desserts for the cake: Nougat with Pistachios & Dried Cranberries. Most of us know nougat as that ivory-colored layer of fluffiness in snickers & milky way bars.

Almost marshmallow-y, but a bit thicker and more spreadable. I am here to tell you that there is another kind of nougat. One that is light, yet solid, and incredibly sweet. One that slowly melts on your tongue like a cloud of whipped honey. One that is tricky to make (especially the first time) but is oh so lovely and delicious when you get it right. The first time I had this type of nougat was when I was studying abroad in Paris in 2007. I continued eating it while I was in Europe and when I got back to the states I couldn't find it anywhere at a reasonable price (my addiction did lead me to spend $12 on a 5-inch piece of it at a snooty coffee shop.

So I did, with little success. I learned from my mistakes, however, and this time I was able to make it without much difficulty. Note: Do not try making this on a humid day. Ingredients: 4 Egg Whites 2 Cups Granulated Sugar 1 and 1/2 Cups Honey. Baklava Cake. In a few days (March 26th, to be precise) I'll be entering the latter half of my twenties. To celebrate, Jeremy and I are heading out to the Palm Desert today to enjoy a relaxing weekend at the Highland Springs Resort where we'll do some hiking, antiquing, and partake in general merrymaking.

Each year for my birthday, I like to make myself a special sweet that I know I'll love but that's also something that I've never made before. Last year I made myself a Thai tea-flavored cake with a coconut cream icing, which combined my love of Thai iced tea with my love of cake. New, yet something I was certain I'd enjoy. This year I decided to make an old family recipe from my family's cookbook, but gave it a bit of a twist. Yep, I put baklava in cake form. Baklava is a Greek dessert made from layers of buttered filo dough alternated with a nut-sugar-spice mixture, which is then baked until golden brown and then soaked in a chilled honey syrup immediately upon removal from the oven. Ingredients: Treacle Tart. I first heard of treacle tarts through the Harry Potter series. In the books they mentioned that treacle tarts were Harry's favorite dessert, which I found intriguing because I had never heard of them before.

Years later, I was reading about English desserts and pastries and came across them again. This time I did a bit more research and found out that the key ingredient to treacle tarts is something called "golden syrup", which is also known as light treacle and tastes kind of like liquid toffee with a butterscotch kick. There is also black treacle, which is similar to golden syrup in taste but has a slightly bitter flavor. It is pretty difficult to find in the United States, but I remembered an English bakery/grocery store in Santa Monica called Tudor House that I used to go to freshman year of college for meat pies (their meat pies are REALLY good), and figured that if anyone had golden syrup, they probably would.

Ingredients: Filling 2 Egg Yolks 1 Cup Golden Syrup Crust 1/2 Cup Butter. Deep Dish Cinnamon Streusel Dessert Pizza. Oh, haiyyy. Just gimme a minute to lick the final cinnamon streusel crumbs off my sticky fingers and attempt to be coherent enough to write something. Or get another slice. Cause coherent thoughts might not be happening. This pizza, and by pizza I mean subtly sweet thick crust topped with a heavy sprinkling of cinnamon streusel crumbs and drizzled with a warm maple glaze, is so distractingly good. And much like yesterday’s awesome chili was inspired by my hoarding of those blue corn and flax tortilla chips from Target, today’s dreamy cinnamon sugar greatness was brought on by a summer trip to the Wisconsin Dells and a fine dining experience at the one and only: Pizza Ranch. I kind of cringed when I wrote that because I’m visualizing of all you fancypants readers sitting there drinking your tea with your pinkies out who will now judge me.

Or more like GET JEALOUS. What I found out relearned at the Pizza Ranch is that dessert pizza is basically the world’s most lovable food. Okay. Serves: 8. New York Crumb Cake. Weekly Mix: Coffee Cakes. Coffee cakes are one of my weaknesses. How can you not like a cake that is designed to be eaten any time of day? Who’s with me? If you raised your hand, then I think I’ve just found your baking project for the weekend. I tend to keep a somewhat ridiculous variety of preserves in my refrigerator. This Black Cherry Sour Cream Coffee Cake is an excellent use of black cherry jam. Banana Oatmeal Crumb Cake is a bit of a hybrid of a coffee cake and banana bread. I love this big, tall Sour Cream Coffee Cake with Chocolate Cinnamon Swirl.

Fresh blueberries and cream cheese really make this Blueberry Cream Cheese Coffee Cake. Bake your coffee cake in muffin form with these Sour Cream Coffee Cake Muffins. Traditional coffee cake is usually flavored with cinnamon and adorned with a crumb topping. Do you have a favorite coffee cake? Chocolate Tart - Jessie Boo - Jessie Boo. Ok, so this is possibly the best chocolate tart I have made and probably eaten!

It’s a recipe we did in class and I also had to do it for the assessment and I’m telling you it is seriously a winner. It is really rich and just oh so chocolate-y, definitely not overly sweet either and it goes well served hot or cold with some vanilla ice cream. The thing with tarts is the fact that they are so versatile. It can be made in a large tin then cut into slices, it can be small individual portions and whatever shape you’d like them to be with whatever filling and topping! You can always make the dough a couple of days beforehand and knead when you need it and whip up the chocolate filling.

It’s my holidays as well right now so I’ll try to bake more things because I have the time but no promises as procrastinating just gets the best of me at times. Makes about 8-10 individual tarts, and 1 regular sized tart + 2 individuals Chocolate Short pastry 350g unsalted butter, softened 200g icing sugar 1 egg. Chocolate Hazelnut Black-Bottom Pie. The best kind of desserts, in my opinion, are those that are simple to make but give you a fantastic result. Low effort, high yield. Who wouldn’t love that? This pie is a great example of just that kind of dessert. This thing is gorgeous. There are three components to this pie – the chocolate crust, a rich ganache, and a mountain of whipped cream. This pie is more rich than sweet.

Quinn and I both felt that this pie had an air of sophistication about it. Chocolate Hazelnut Black-Bottom Pie Ingredients For the crust: 6 ounces chocolate wafers (about 30 cookies)* 3 tablespoons sugar 1/4 teaspoon salt 5 tablespoons unsalted butter, melted For the ganache filling: 1 & 1/4 cups heavy cream 8 ounces semisweet chocolate, roughly chopped 1 tablespoon hazelnut liqueur, such as Frangelico 1/2 cup toasted hazelnuts, coarsely chopped For the whipped cream: 2 cups heavy cream 1/4 cup granulated sugar Instructions To make the crust: Preheat oven to 350°.

Place cookies in the bowl of a food processor. Notes. Chocolate Almond Roll-Ups {Plus a Hershey’s Spreads Giveaway} I’m a big fan of simplicity. It makes life a lot nicer, doesn’t it? And, here on BoB, I hope that translates into approachable and delicious baking recipes that anyone can make easily. Case in point: these little guys. This is one of those recipes that makes me want to put quotes around the word recipe. Let’s talk pie crust. I used one of the new Hershey’s Spreads for the filling. These are a great sweet treat to throw together when you need dessert in a hurry or when you just have a sweet craving you want to satisfy with minimal effort. Scroll past the recipe for details on how you can win a set of the new Hershey’s Spreads. Chocolate Almond Roll-Ups Ingredients pie crust for a 9-inch pie 1/3 cup Hershey's Chocolate with Almond Spread 1 large egg, lightly beaten 1 to 2 tablespoons slivered almonds, roughly chopped sanding sugar, optional Instructions Preheat oven to 400°.

Roll out pie crust to a 11-inch circle. Spread each triangle with about a teaspoonful of chocolate spread. Notes. Coffee Swirl Coffee Cake : Brittany's Pantry. Posted by Brittany Arcand on September 17, 2013 3 Comments I am so in love with this coffee cake. Adding coffee to baked goods at breakfast is nothing new. But this recipe is fun, unique, and totally feeds my coffee cake addiction.

I really love coffee cake of any kind. Mmm. One Year Ago: Veggie EnchiladasTwo Years Ago: How T0:Make Vinaigrette & Roast BroccoliThree Years Ago: Roast Pork W/Peach & Mustard Glaze, Simple Soup Coffee Swirl Coffee Cake Recipe adapted from Mad Hungry This is a basic sour cream coffee cake with a swirl of delightfulness. In a small bowl, combine: 2 T sugar 1 T instant coffee 1 T unsweetened cocoa powder Mix thoroughly and set aside.

Peanut Butter Chocolate Chip Oat Bites. You would think that avoiding going outside into the cold would mean that I have been baking up a storm around here. Sadly, that’s not the case. It seems that I’m lacking at least one ingredient for everything I want to make. Thankfully, groceries are being delivered this afternoon. But, in the meantime, I made use of what I did have in the pantry to make these delicious little treats. These guys are so ridiculously simple to make. I had these mixed up in mere minutes. I suppose I do have one bit of advice. In any case, I really, really like these little treats. Peanut Butter Chocolate Chip Oat Bites Ingredients 2 tablespoons unsalted butter 2/3 cup creamy peanut butter 1/4 cup confectioners' sugar 3 tablespoons honey 1 teaspoon vanilla extract 1 & 1/2 cups crisp rice cereal 1 cup quick oats 1/2 cup mini chocolate chips 1/4 cup finely chopped salted peanuts* Instructions Place butter in a medium saucepan.

Remove pan from heat. Stir in chocolate chips. Form mixture into 1-inch balls. Notes. Chocolate Stout Cake. 10th September 2012By KatePhotography by Adam There has been quite a buzz around beer in the office lately, but being seven months pregnant, I decided that it was only fair that I should be allowed to get in on the action even if it meant putting the beer in a cake! As it turns out, the beer in the cake trick resulted in a deliciously rich, bittersweet treat, of which I must confess I had a second slice. Kurt was kind enough to give me a bottle of his best and blackest brew for the job. This little beauty combined with the robust richness of the molasses sugar gave the cake an earthiness that would really make it stand out in a line up of chocolate cakes.

Serves 12 -- 250g unsalted butter 2 1/2 cups flour ¼ cup dutch press cocoa (plus extra for the pan) 3/4 tsp baking soda 1/2 tsp salt 3/4 cup stout beer 350g dark chocolate, chopped 3 eggs 1 cup sugar 1 cup molasses sugar 1/2 cup sour cream 1/2 cup cream -- 1. Chocolate Chip Cheesecake Dip « Slice & Dice. 6 Oct This dip might put me into rehab. It is so addicting. I couldn’t get a grip. I kept telling myself I needed to stop, but apparently my hand and mouth had a different plan. I. Chocolate Chip Cheesecake Dip 8 ounces cream cheese, softened 1/2 cup unsalted butter, softened 3/4 cup powdered sugar 2 tablespoons brown sugar 1 teaspoon vanilla 1 cup miniature chocolate chips Graham cracker sticks or teddy grahams In a small bowl, beat together cream cheese and butter until smooth.

Like this: Like Loading... Tags: Appetizer. Salted Double Chocolate Muffins. Easy Chocolate Rugelach. Oreo Ice Cream Cake. Originally, J thought I was making a "blueberry brown sugar plane cake" for TWD this week, which, while awesome, wasn't really on the docket. Me + sculpting cakes? Yeah, um no. Not when my favorite desserts can only be characterized as "rustic. " I am definitely no Ace of Cakes-style baker. My love of rustic desserts is why I'm not too embarrassed by this year's birthday cake for J. Birthday carnage So yes. But you know what? Oreo Ice Cream Cake For the cake (adapted from Sky High: Irresistible Triple Layer Cakes): 1 1/3 cups flour 1 2/3 cups sugar ½ cup dutch-process cocoa powder 1 1/3 tsp baking soda 2/3 tsp salt 2/3 cup vegetable oil 2/3 cup sour cream 1 cup water 4 tsp distilled white vinegar ½ tsp vanilla 2 eggs Preheat oven to 350*F. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl.

Bake for 25-35 minutes (less for the 9-inch pans, more for the 8-inch), or until a cake tester inserted in the center comes out almost clean. 1 cup whole milk ¾ cup sugar ½ cup malt powder. Baklava. The Infamous Jacques Torres Chocolate Chip Cookies. Sweet sandwich ganache. Treat of the Week: Baklava with Nutella Glaze. Mint Truffles. Thin Mint Truffles. Recipe} The Most AMAZING Chocolate Cake… EVER. Easy OREO Truffles Recipe. Cream Cheese and Cinnamon Crescent Rolls. White Chocolate Pistachio Gianduja. Brown Butter Double Fudge Chocolate Chip Cookie Dough Cookies. Deep Dish Gooey Cookie Pie. Double Espresso Brownies with Caramel Macchiato Mousse from Zestuous. Adzuki Honey Buns for Marxfoods.

Recipe for brown sugar and walnut puff pastry swirls. Cream Cheese Coffee Cake. Dream Cheesecake. Chocolate babka. Spinach and cheese strata. Vanilla roasted pears. Buckeyes. Chocolate-peanut spread. Chocolate Chip Cookie Dough Truffles. Kevin & Amanda Secret Ingredient Christmas Cookies | Oatmeal Cookie Recipe. Apple Pie Pull Apart Bread with Vanilla Glaze. Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar. Alaska from Scratch -Alaska from Scratch. Disaronno Mini Cinnamon Rolls. Baklava Cheesecake cheesecake or a la baklava. Mexican hot chocolate and a molinillo. Christmas and a cup of champurrado. Cinnamon Bun Cake Recipe. Chocolate Chip Oreo Cookies.

Chocolate Beet Cake with Chocolate Cream Cheese Frosting Recipe. Hogwarts Express Pumpkin Pasties. How To Make Perfect Brownies. Wicked Good Chocolate Peanut Butter Pudding Cups. Chocolate Coffee Cake-Chocolate Cake Coffee-Coffee Cakes-Yeast Cakes. Espresso Mud Pie Recipe. Oreo Fudge Bars. Gluten-Free Apple Hand Pies. A Blast From the Past. With Sprinkles on Top » Oreo Stuffed Chocolate Chip Cookies. Mint Chocolate Chip Cake. Panela Poached Figs. Edible Chocolate Spoons. Plum-almond tart. Pumpkin swirl brownies. The baked brownie, spiced up. Walnut tartlets. Icebox cake. Bourbon peach hand pies.