No-Bake Pumpkin Crème Brûlée Recipes from The Kitchn
Crème brûlée is simply one of the sexiest recipes going. You know that tap-tap moment, when the caramelized crust shatters, and you dip into the creamy custard below? Heaven. Was it possible to make a no-bake crème brûlée? So here, for any last-minute dessert desires, is an adaptation of this no-bake crème brûlée, with pumpkin, spices, and a crackling top of burnt sugar. A few words about this recipe. In my mind, classic crème brûlée is utterly smooth, like the most silky and luscious custard you can imagine. I love how this tastes — I don't sweeten the custard too much, so it balances the darkly caramelized sugar topping. No-Bake Pumpkin Crème Brûlée Makes 8 servings Mix the cornstarch and salt in a 1-quart mixing bowl. Heat a 3-quart saucepan over medium heat and add the pumpkin with the spices. Slowly pour about half of the pumpkin and milk mixture into the cornstarch and egg yolk slurry. Turn the heat back on to medium. Whisk in the vanilla extract. (Image: Faith Durand)
Nutella Stuffed French Toast recipe on Food52
Author Notes: This came from a family discussion about moderation (haha!) I think this is a great example of how having something that seems decadent (like egg soaked bread filled with Nutella and cooked in butter) in small proportions can still be a good breakfast. It's also absolutely melt-in-your-mouth delicious. - ShowFoodChef (less)Author Notes: This came from a family discussion about moderation (haha!) I think this is a great example of how having something that seems decadent (like egg soake (…more) - ShowFoodChef Food52 Review: Fantastic recipe! I love Nutella in any form so I knew I'd like this, but it was even better than I expected! Serves 4-6 This recipe is a Community Pick! Popular on Food52 and Provisions Tags: brunch
chocolate hazelnut slice recipe
That’s not exactly what I should be naming these babies, but sometimes I just feel it’s a little bit of an over-kill to write gluten-free, dairy-free and sugar free in the title of a recipe. Even if that’s exactly what this is. Would I sound like a real geek if I mentioned too that these are raw also? Nothing beats the earthy aroma and crisp crunch of freshly toasted hazelnuts. Adapted from this recipe @ Green Kitchen Stories. chocolate hazelnut slice You can buy pre-ground flaxseeds (linseeds) or grind your own in a coffee grinder. Transfer date mixture to a medium bowl and mix the hazelnuts through by hand. Refrigerate for at least 1 hour or preferably overnight before slicing. * To toast the hazelnuts, cook in a preheated oven at 180 C/350 F for 8-10 minutes, shaking the tray a few times during cooking, until golden. This recipe has been linked to: *Go ahead honey, it's gluten-free & sugar-free Sunday~ Flip cookbook * Slightly Indulgent Tuesday~ simply sugar & gluten-free
A passing fancy. - 5 second rule
The day before I started culinary school I was attacked by a tuna can. This was inauspicious at best, humiliating at worst. It meant I began the transition to my new career not in a haze of gauzy wonder but in several layers of actual gauze, taped over fresh stitches by the fine folks at Leonard Morse Hospital in Natick, Massachusetts. Imagine my introduction to my fellow students the following day. "Hi, I'm Cheryl. Our class bonded quickly, though we couldn't have been more different. And then there was me: thirty-two years old, a career-changing mother of two boys in diapers, my stitched hand wrapped up as subtly as a deli sausage. That year was a good one. Towards the end of that year, someone threw a party. I gilt the top of that cake with golden spirals. It was a fun night. Since then, my toddlers have become teens, my pug has passed on, and my cakes have taken a turn for the rustic. Recipe for Coconut Macaroon Cake with pistachios and coconut ganache Makes about 16 servings
Chocolate Orange Marquise
I just love the combination of dark chocolate and orange, like this one I made for Christmas last year. Marquise is a very dense, rich, chocolate dessert and in my opinion orange gives it the extra kick without making it too sweet. Now I know some marquise recipes do not require any baking, but simply chilling. This one, however, is cooked in bain marie and it could be just that giving it the beautiful moistness without the feeling of eating pure chocolate mousse. Not that there would be anything wrong with that either :-) Enjoy this with friends because not only is this rich, it is also a recipe for 6-8 people. Chocolate Orange Marquise 200g caster sugar60ml freshly squeezed orange juice350g plain dark chocolate (I used a combination of 200g 50% chocolate & 150g 70% chocolate), broken into squares225g unsalted butter, cubed5 eggsfinely grated rind of one orange3 tbs plain flouricing sugar and orange rind to serve Preheat oven to 180C. Scrape the mixture into the prepared tin.
Dark chocolate orange cake
When I make a chocolate cake I like to use real chocolate, that is dark chocolate, not chocolate powder. This cake is yet another proof of my favourite combination: dark chocolate and orange.The top is fragile and flaky, but the inside is soft and intensely delicious. The original recipe asked for Cointreau and I know it would have given the cake the most magnificent flavour, but substituting it with orange juice like I did was not a bad choice. Dark chocolate orange cakeServes 8 300g 70% chocolate100g unsalted butter, chopped1 tbsp instant coffee1/4 cup boiling water50 ml orange juice (or Cointreau)1 orange, zest grated4 large eggs, separated2/3 cup plain flour1 cup caster sugarDutch cocoa, for dustingWhipped cream, for serving Preheat oven to 160C. Sift flour over the chocolate mixture and stir until combined.
Marzipan chocolate sushi
I might be a few years late making candy sushi, but it doesn't make it any less fun. I think these would make an eye-catching dessert at a dinner party. Yes they are a bit fiddly, but they are definitely worth the trouble! Without any further ado, here's the recipe I found in an old Anna magazine (Finnish equivalent to Woman's Day). Marzipan chocolate sushi(makes 24 pieces) 150g marzipan For the filling 2ooml water100ml short grain rice1/4 tsp salt2 tbsp sugar400ml milk1tsp vanilla essence50g white chocolate a few pieces of dried paw paw and dried pineapple, cut into long thin pieces a few pieces of dark 70% chocolate for brushing Boil the water in a saucepan, add rice, salt and sugar. Use icing sugar to coat the baking surface, then using a rolling pin roll the marzipan into a thin square disk. Melt the chocolate in the microwave.
Tiger Cake (Marble Cake)
I had a chance to bake some traditional cakes (knowing they'd get eaten) whilst my parents were visiting us the other week. Tiger cake, as it is known in Finland, didn't used to be my favourite growing up, but I've finally discovered the joy of these simple 'coffee cakes' Finns love so much. It's these traditional recipes I'm most fond of: basic ingredients and no fancy machinery needed. Tiger Cake 200g butter (organic) 160g raw caster sugar 3 eggs (large, free-range, organic) 1/4 teaspoon pure ground vanilla 2 teaspoons baking powder 190g plain flour 2 tablespoons unsweetened cocoa powder 2 tablespoons milk (full cream, organic) 1. 2. 3. 4.
