How to Make Chocolate Mousse This is a serious dessert mousse, friends. A chocolate experience so rich, velvety and decadent, a few tablespoons is really all that any one person needs. I usually chuckle when I watch Mrs. Pastry eat chocolate bars, because she nibbles them like a mouse, savoring every tiny morsel. With a little pâte à bombe on hand, chocolate mousse is a ridiculously easy thing to make. 4 ounces pâte à bombe 6 ounces semi-sweet chocolate 8 ounces (1 cup) heavy cream, whipped to soft peaks Begin by whipping the cream just about to the soft peak stage (or less), you want it a little loose and runny. Stir it until it’s uniform… The mixture will firm up here and look a little rough. No matter, I just add in about a third of the whipped cream… …and whisk it in until it’s all smooth: I then do the same with the remaining cream… …and that’s pretty much it!
Spicy Mexican Chocolate Ice Cream This ice cream is unlike anything I’ve ever had. It’s spicy and sweet, hot and cold, and blissfully creamy. It skips nothing in terms of heavy cream and half-and-half, but you really only need one scoop. I promise! The recipe is adapted from the wonderful Rick Bayless: Makes 1 quart 1 large pasilla negro chile, stemmed and seeded 1 1/3 cups half-and-half 5 ounces semi-sweet chocolate, chopped Cinnamon Nutmeg 4 egg yolks 1/2 cup sugar 1 1/3 cups heavy cream 1 1/2 teaspoons vanilla 2 tablespoons Kahlua In a small skillet heated over medium, toast the chile, pressing it flat against the skillet with a metal spatula until it is very aromatic, about 10 seconds per side. Set up a 4-quart saucepan, filled halfway with water. In a 3-quart stainless steel bowl, whisk together the egg yolks and sugar, then whisk in the chile-infused chocolate mixture. Fill a large bowl halfway with ice. Stir the heavy cream, vanilla and Kahlua into the base.
How to make your favorite Halloween candy at home Mars/Tootsie Roll Industries What are your favorite Halloween candies? With the celebrated candy-filled holiday just around the corner, the editors at The Daily Meal mused on what sugary classics our Halloweens wouldn’t be complete without. First, a little history. In 1956, a scientist named William A. Next in our timeline is the TWIX bar, which was introduced in the U.S. in 1979. Last, but certainly not least, are Charms Blow Pops, which were brought onto the candy stage in 1988. These candies, while enjoyed all year long, define the Halloween season for many, and are the favorites to snag from a trick-or-treat bowl above other sugary treats. Tootsie Rolls — The Dough While Tootsie Rolls seem like a mystery to many, we were pleased to learn that creating your own is really as straightforward as making dough. Tootsie Rolls — The Shape The classic part about the Tootsie Roll is its round shape. Click here to see the Homemade Tootsie Rolls Recipe More from The Daily Meal
I’m rich, I’m rich! Thousand Dollar Bars Have you ever baked something that made you do the Daffy Duck? You know, the cartoon scene where Daffy runs about yelling, “I’m rich, I’m rich, whoop, whoop, yippee, I’m rich!” He’s bouncing around on his head, feet, hands, and rump in a spastic outpouring of sheer joy. Yep, the Daffy Duck. Not everything we bake here in the kitchen gets us to do the Daffy Duck. On a bad day, we do the wine taster (small taste and a spit) or the Emily Post (napkin over mouth, remove offending food, weak smile). But on a really really good day, we do the Happy Dance (personal taste rules here;mine includes foot stomping and mmm mmm noises); and the Daffy Duck. These Thousand Dollar Bars did just that for us here at KAF. These bars definitely remind people of Twix® bars, both in shape and taste, but OH, so much better when top-end caramel and chocolate is used. So, break out your happy dancin’ shoes, and let’s make Thousand Dollar Bars. Preheat the oven to 300°F. Prick the dough all over with a fork.
U F O COOKIES Recipe Pulse almond paste, sugar and salt in a food processor until broken up, then add egg whites and puree until smooth. Transfer batter to pastry bag fitted with a 3/8-inch tip and pipe 3/4-inch rounds (1/3 inch high) about 1-inch apart in pans. Dip a fingertip in water and gently tamp down any peaks. Preheat oven to 300°F and place racks in the upper and lower thirds of your oven. Line two large sheet pans with parchment paper. Preheat oven to 300°F and place racks in the upper and lower thirds of your oven. [When you rotate the pan midway through baking, you'll wonder why you left so much space between the cookies. Mocha Butter Cream In large bowl, cream shortening and butter with electric mixer until light and fluffy. Keep icing covered with a damp cloth until ready to use. Melt 1 bag of chocolate chips and add 1 tablespoon oil and mix well. And now its time to enjoy.
Small Kitchen College: The Best Popsicles To Cool You Off This Summer Snack: Mango Lassi Popsicles, Fudgesicles and Mojito PopsBrain Booster Rating: Mango Lassi: 9 out of 10. Packed with protein from the Greek yogurt, Vitamin A from the mango and healthy minerals from the cardamom. Fudgesicle: 6 out of 10. These definitely fall under the sweets category, but the kick of sugar can boost your energy while the chocolate can make you more alert and help you focus. As we approach adulthood, the summer months become less like a vacation and instead transform into much needed catch-up time for all those things we put off throughout the year. Instead of reaching for store-bought popsicles, which are often very high in sugar and contain colored dyes, make your own grown-up versions at home. **Recipes** Mango Lassi Popsicles Adapted from Desserts for BreakfastMakes 8-12 popsicles, depending on the size of your molds Ingredients2 cups ripe mango, chopped 1 1/2 cups Greek yogurt 1/2 cup milk 2 tablespoons sugar big pinch of ground cardamom big pinch of salt
Homemade Pop-Tarts When I was a kid, I loved Pop-Tarts. My mom rarely bought them for us because of how unhealthy they are, but when I saw those babies in the pantry, I was pretty excited! My favorite was always strawberry, which is why I decided to make that version of these myself. I’m no health nut, but that might be because I don’t buy a lot of pre-packaged foods. The only things of that nature that I stock my pantry with on a regular basis are low-fat popcorn, rice cakes, pretzels, the occasional tortilla chips, and every once in a while, I’ll buy ice cream. I wanted to make something kind of special for dessert a few weeks ago, and I remembered that I had seen other food bloggers making their own homemade Pop-Tarts. Your ingredients. Cube the butter and the shortening (just a quick tip – I had a reader ask if there was another ingredient to use other than shortening because they found it to be unsavory, but not to worry! Bake at 425 degrees F for 8-10 minutes, until golden. Serve and enjoy!
Salted Caramel Ice Cream Recipe at Epicurious photo by Romulo Yanes yield Makes about 1 quart active time 30 min total time 4 hr It might seem odd to describe something cold—ice cream—as sultry, but there is no denying genuine come-hither appeal. Preparation Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally. Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Chill custard, stirring occasionally, until very cold, 3 to 6 hours. Cooks' note: Ice cream keeps 1 week.
A pinata cake | A Subtle Revelry There is not much I like more than pinatas for birthday parties. Their festive nature just seems to make any day more special. I awoke up at 2am one night with this crazy idea that we could make a birthday cake that would hide treats inside, just like a pinata. A pina-cake, a cak-ata, a pinata cake! I worked with my friend Athena to make it happen. To make the Piñata Cake you’ll need: two boxes of cake mix (any flavor), two containers of frosting (any flavor), an assortment of small candies (i.e. jelly beans, M&Ms, lollipops, snack-size chocolate bars, etc.), a 1.5 quart oven-safe bowl (greased and floured) and an offset spatula. Make cake mix according to box directions. Remove cakes from oven. Arrange a plate over the cake and flip over so that the cracked side faces up (the smooth side should be on the bottom). Lay a cake with the exposed side up (the side in which the dome has been removed). Fill the hole with assorted candies. Remove cake from fridge.
A Tasty Recipe: That’s the Best Frosting I’ve Ever Had – Tasty Kitchen Blog I’ve been intrigued with this frosting recipe for months, not just because of its alluring title, but also because if its ingredients. Five tablespoons of flour? In frosting? I finally got around to making it yesterday evening; Marlboro Man’s grandmother has some old friends staying at The Lodge and I wanted to take them a treat. You owe it to yourself to make this frosting sometime in your life. You’ll just have to trust me on this. Here’s how you make it: First things first: I made chocolate sheet cake cupcakes. Here’s the recipe: The Best Chocolate Sheet Cake (or Cupcakes!) Let your cupcakes (or cake) cool completely. Begin by pouring 5 tablespoons of flour into 1 cup of milk. After adding the flour, whisk it together until combined, then place the saucepan over medium heat. Cool the mixture completely. The mixture will be very, very thick. Add 1 teaspoon of vanilla to the cooled flour/milk mixture. Stir it around to combine. Pour one cup of sugar into a bowl with one cup of butter.
Chocolate Liege Waffles with Caramel I was going to talk to you guys about something today. I think it was gonna be funny. I don’t even remember. I don’t remember because I’m sitting here, trying to write this, minding my own business, when I see something out of the corner of my eye. About three inches away FROM MY FACE. A spider. Dropping down from the ceiling. I can’t even think right now. It’s not even lunchtime, and I’ve already had an adrenaline overdose and committed murder. I’m going to have a leftover chocolate waffle. Follow the pictures below to enjoy these to their maximum potential. Sift some sugar on these. While you’re at it, grab some ice cream to join the caramel sauce. You want the ice cream. Trust me on this. Enjoy! Chocolate Liege Waffles Makes 6 waffles Ingredients Caramel Sauce To make the waffles: In a medium bowl or measuring cup, heat the milk until it’s hot enough to melt the butter. Once doubled, turn on the waffle iron. Divide the dough into 6 slightly larger than 4-ounce pieces. Recipe by Darla
No-Knead Nutella and Roasted Hazelnut Challah Sunday, January 13, 2008 Wow, I can’t believe how many of you made the No Knead Sticky Pecan Caramel Cinnamon Rolls! As promised, I’m not going to leave you hanging with extra dough in the refrigerator. Here’s your recipe for No-Knead Nutella and Roasted Hazelnut Challah from the book, Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois. Ok, I love their basic Challah recipe, but thought I’d be a bit fancy and make a Nutella and Roasted Hazelnut version. Damn. If you want to make the basic Challah, it’s the same recipe, just don’t add Nutella or Hazelnuts. from Artisan Bread in Five Minutes a Day If you’ve read the No-Knead Sticky Pecan Caramel Cinnamon Rolls already, the Master Dough is the same exact recipe. You start by mixing the master dough first, Let that rest overnight in the refrigerator, then the next day, pinch off a grapefruit sized piece of dough (1lb) to use for a loaf of Challah. adaptation of Challah recipe from from Artisan Bread in Five Minutes a Day
Easy Homemade Ice Cream without a Machine July is National Ice Cream month, and I’m so excited to show you how making your own homemade ice cream is easier than you may think! No ice cream maker? No problem. And let me just get one thing straight. Homemade Ice Cream without the machine couldn’t be easier! Basically, you start with 2 cups of heavy cream and 1 can of Eagle Brand Sweetened Condensed Milk. Whip the heavy cream to stiff peaks… Add your flavors, toppings, and mix-ins to the sweetened condensed milk… Then fold in the whipped cream. That’s it! So what can you add to the cream & milk?? How about butter, cinnamon, and vanilla for… Cinnamon Bun Ice Cream! Cinnamon Bun Ice Cream Recipe Cinnamon Bun Ice Cream 2 cups heavy cream 1 (14 oz.) Whip heavy cream to stiff peaks in large bowl. Pour into a 2-quart container and cover. Print Recipe What about Nutella & Peanut Butter?? Nutella Peanut Butter Chip Ice Cream Recipe Nutella Peanut Butter Chip Ice Cream 2 cups heavy cream 1 (14 oz.) Whip heavy cream to stiff peaks in large bowl.