Salted Caramel Mocha Truffles. IRISH CREAM TIRAMISU. Nutella. *Recipe featured in The Huffington Post:... Appetizer/Side Dish, Salads, and Snack Recipes. 52 Kitchen Adventures Simplifying baking from scratch.
Learn how to make beautiful, mouth-watering (and sometimes healthy) desserts every week of the year. Appetizer/Side Dish, Salads, and Snack Recipes. Pillsbury / Pinterest.
Baking Basics: How to make homemade Dulce de Leche. How to make homemade Dulce de Leche ~ It’s as easy as open and pour and so much less expensive to make than to buy.
Homemade Dulce de Leche There are a few methods to making homemade dulce de leche. Whatever method you use just remember to start with a can of sweetened condensed milk and not evaporated milk. It’s easy to mistake one from another when purchasing because the packaging is very similar. In general, the sweetened condensed milk is in a smaller can than the evaporated milk. Sweetened condensed milk has sugar in it whereas evaporated milk does not. I’ll be going over the methods I have tried: oven, stove top and microwave. The following three methods all begin with a can of sweetened condensed milk: 1. Place the covered dish in a larger roasting or casserole pan and fill it up with water until it reaches three quarters of the up the covered dish to create a water bath.
Dulce de leche is ready when it takes on a brown and caramel-like appearance.
Cakes. Bars. Easy 7 Minute Salted Caramel. Bites. Buttery Popcorn Ice Cream Recipes from The Kitchn. Ice Cream Week at The Kitchn seemed like the perfect opportunity to test out my own version of popcorn ice cream (using that very same vanilla base), and I'm so pleased with the results.
I especially love when a recipe I develop transitions perfectly from restaurant to home. It just goes to show that any cook is capable of pastry chef-worthy desserts! Don't be afraid to branch out with this one. I promise the ice cream is really fantastic—the popcorn flavor is present but not overwhelming at all. To guild the lily, I served mine with homemade Cracker Jack (I told y'all I was obsessed with this stuff) and caramel sauce. Buttery Popcorn Ice Cream Makes 1 quart 2 cups heavy cream2 cups whole or 2% milk, divided6 cups popped buttered popcorn*6 egg yolks 2/3 cup sugar1/4 teaspoon table salt1/2 teaspoon pure vanilla extractHomemade Cracker Jack, to serveCaramel Sauce, to serve Heat cream and 1 cup of the milk in a heavy sauce pan over medium heat until just scalded.
Red Velvet Crepes. I’m a big fan of chocolate, so there’s no questioning my love for red velvet………it’s a given.
So, a week ago when I was making red velvet pancakes, it occurred to me how delicious red velvet crepes might be! I was first turned on to making crepes when Jeffrey Saad made Nutella Crepes for us in Napa with Bush’s Beans a while back. So I decided to use the same recipe and turn it into red velvet! I used my KitchenAid blender (which I LOOVE!) To mix up all of the ingredients until they are nice and foamy, then Jeffrey says the key to great crepes is to let the batter sit, refrigerated, for about an hour before cooking. I had some cream cheese topping left over from the pancakes, so I tossed some in a decorator bag and used a jumbo french decorating tip to pipe over a little Smucker’s Raspberry Preserves. – oh my word was that a good combo!