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Crème Brûlée

Crème Brûlée
Today is a very special day. It’s a special day because I’m sharing with you my favorite dessert on earth. Mmm…Crème Brûlée. It’s even fun to say, even if it is a pain in the neck to type. I’ve loved it for a very, very, very long time. I included this crème brûlée recipe in my cookbook, and had planned for it to remain one of the cookbook-only recipes in there. “I’m getting ready to make Crème Brûlée and I can’t stand not sharing it on my website.” Cassie replied “I completely agree. This is why I love Cassie. Then she wrote back and said, “You think you could possibly send me those Black Heels edits so we could actually publish the book sometime?” I didn’t answer her. This is Crème Brûlée, my friends. I think I was hitting the sauce when I wrote that chapter. Here’s how you make it. Begin by pouring heavy cream into a saucepan. This! (Note that this ingredient is not required! Add it right on into the cream. Bring the cream to a simmer over medium-low heat. Look at all the vanilla! Sorry.

Candied Pecans | kevin & amanda { blog } I hope everyone had a very merry Christmas! My mom and I have been cooking up a storm this week. Just like we always do when we get together! If we’re not hitting the sales, we can’t seem to stay out of the kitchen. Here’s another one of my favorite holiday treats from my mom. Pecans are good for you.. right? These are so easy to make. You need 2 egg whites for this recipe, but go ahead and save those egg yolks. Mix the egg whites with 2 tablespoons of water. Toss in your pecans.. And stir to coat. In a separate bowl, whisk together the sugar, cinnamon, and salt. Then sprinkle it like a waterfall onto the pecans. Stir well to coat, making sure every last morsel of pecan is covered in the cinnamon-sugar perfection. Spread the sugar-glazed pecans onto a baking sheet that has been sprayed with cooking spray. Oh man, when you open that oven, prepare to be blown away. What did you get for Christmas this year? Candied Pecans Preheat oven to 225. Make for: Appetizers, Snacks

Rise and Shine: Basic Brioche - Today's Nest I am very lucky to have attended the International Food Bloggers Conference in Portland, Oregon last weekend. It was 3 days completely packed with information, fun, and, as you might have guessed… food. The city of Portland was welcoming and friendly. One such manufacturer is Bob’s Red Mill. Several weeks before attending I received an email inviting me for a tour of the facility along with several other conference attendees.

See Girl Cook - Dark Chocolate Candied Orange Peels I’m back again and finally have something new for you. My holidays went wonderfully and I’ve thoroughly enjoyed spending time with family and visiting with friends I don’t often see. I am also so very happy to announce that I have a brand-spankin’ new nephew! His name is Iker and he is just adorable. Okay, so back to the recipe. Ingredients 3 large oranges 8 ounces water 8 ounces sugar 8 ounces dark chocolate Directions Slice the ends off of the oranges, score the peel from one end to the other, and remove the peels off the oranges. Using a medium size pot, place the peels in boiling water and blanch them for a few minutes. Prepare the simple syrup by combining the water and sugar in a sauce pot. Melt the dark chocolate over a double boiler. Recipe adapted from Food Network You Might Also Like:

Pumpkin Cake Bars with Cream Cheese Frosting These were a hit with the whole neighborhood. Or to be honest with my three boys and the neighbor girl mainly. They ate the whole sheet full of them in a matter of oh about a 1/2 hour. Pumpkin Cake Bars with Cream Cheese Frostingadapted from King Arthur Flour Cake2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour1 teaspoon baking soda1 teaspoon baking powder1/4 teaspoon salt1 tablespoon pumpkin pie spice, or 1 1/2 teaspoons cinnamon and 1/2 teaspoon each ginger, nutmeg, and cloves1 cup (7 ounces)vegetable oil1 cup (7 1/2 ounces) brown sugar1/2 cup (3 1/2 ounces) granulated sugar4 large eggs1 cup (9 1/2 ounces) pumpkin puree Cream Cheese Frosting8 ounces cream cheese, softened1/4 cup (1/2 stick, 2 ounces) unsalted butter, softened2 tablespoons(1 3/8 ounces) maple syrup2 cups (12 ounces) confectioners' sugar Preheat the oven to 350°F. For the cake: Put the first five ingredients in a bowl and whisk together until well incorporated.

The Best Chocolate Mousse of Your Life Under 5 Minutes : Cafe Fernando – Food Blog - chocolate mousse recipe - herve this - Chocolate December 22nd, 2010 | Category: Chocolate Two ingredients (seriously, only chocolate and water) and five minutes later, you will be eating The Best Chocolate Mousse of Your Life. I promise. And you don’t even need any fancy kitchen gadgets. This amazing discovery was made by the famous French chemist, Hervé This, who is also known as the man who unboiled an egg. Since the recipe has only two ingredients, it all comes down to the quality of the chocolate you use. Don’t take this as a mousse recipe only. You can also flavor it with spices like cinnamon or cayenne pepper or add a tablespoon of liquor like Grand Marnier, Chartreuse or Tia Maria. Or boil the water first, take off heat, place a couple of Earl Grey tea bags, let infuse and then use it as your liquid. The most important part of the recipe is achieving the right consistency. As soon as I hit the publish button, I’ll start working against a very tight deadline for the book. Wishing everyone a Merry Christmas and a Happy New Year!

Pumpkin Recipes The Finer Things in Life Home About Advertise Contact Pumpkin Recipes October 18, 2009 by Amy Welcome! One of the Finer Things of fall has got to be the smell of freshly baked pumpkin anything. Recipes from my kitchen. Recipes from around the blogosphere. Beverages Breakfast Bread Cakes and Cupcakes Cookies Desserts Main Dish Muffins Pies Soups Other Am I missing your recipe? This post is linked to Photo Credit A few more finer things ~ Menu Plan, Week of December 11 Pumpkin Spice Cinnamon Rolls Menu Plan, Week of February 23 67 Comments This post may contain affiliate links. Comments

Homemade Chocolate Pop Tarts | The Family Kitchen Stevie Wonder has sung about it. The Black Eyed Peas have belted it during half time. Beiber has prompted you to get the fever. It’s time to celebrate the season as love and there’s no better way to show someone you adore them than with these simple homemade chocolate poptarts. Two ingredients is all you need to make these glorious confections, reminiscent of the chocolate-filled croissants you find in many a French bakery. They are simple, flaky, and perfectly divine. Chocolate Poptarts 2 prepared pie crusts2 dark chocolate bars (I used Lindt with a hint of Sea Salt) Step 1. Step 2. Step 3. Serve poptarts hot or cold, with a glass of cold milk.

Jessica's Dinner Party » Buttery Croissants While I was browsing through Gourmet recipes I came across one for croissants. I immediately tagged it, knowing that I would never come up with the nerve to make them. It would be a reference, in case I ever wanted to know how to make them, or if someone wanted a link to a sound recipe. I’ll be honest with you, it’s a long process. Next time, and there absolutely will be a next time, I want to make each layer thinner. Croissant Dough Adapted from Gourmet Makes 24 croissants 1 1/2 cups whole milk, heated warm, about 105-110 degrees F 1/4 cup light brown sugar, packed 1 tablespoon plus 1/4 teaspoon active dry yeast or two 1/4 ounce packages (I used instant dry yeast) 3 3/4 cups all purpose flour, plus more for dusting 1 tablespoon kosher salt 3 sticks or 1 1/2 cups cold, unsalted butter In a bowl, mix warm milk, brown sugar, and yeast. On a lightly floured surface, knead dough by hand for 2 minutes. After chilling dough, place butter side by side. Assemblage/Shape Adapted from Gourmet

Drunken Coffee Jello Squares OK, kids: This is coffee. In solid form. It’s been sweetened with condensed milk and booze-ified with a healthy dose of Kahlua—then rubberized into a blissful, cocktail-hour finger food thanks to the magic of gelatin. (If you know me, you know how much I love coffee, so you can imagine how excited I was when I came across the recipe.) Now, you have to like Jello, or Jello-like food, for this to work. Huge thanks to The Food Librarian for sharing their deliciousness. (If you haven’t checked out the Food Librarian’s blog, you should. So, years ago, I had several meals that ended with Classic American Jello Mold Torture. This is not that jello. This jello is the short and stout cousin of Vietnamese iced coffee, that fabulous concoction of espresso and condensed milk. This is jello that you could serve to your foodie friends. This stuff is silly. The short version of the recipe goes like this Bloom the gelatin (i.e. mix it together with water) for about 10 minutes. That’s it. Brew the coffee

bethany actually» Blog Archive » Make your own vanilla extract Wouldn’t you be happy to get this as a Christmas gift? I read Catherine Newman’s post about making homemade vanilla as Christmas gifts and thought, Brilliant! I’m gonna do that this year! So we did. I bought a dozen 4-ounce clear Boston round glass bottles and 20 organic Tahitian vanilla beans (I actually received 23 beans). [UPDATE 12 October 2011: The company I originally bought vanilla beans from seems to be on hiatus. I also gathered my two lovely and capable assistants, Annalie and my mom Debbie. For each bottle of vanilla, you’ll need 2-3 beans and 1/2 cup of vodka. First, we used the scissors to cut each vanilla bean in half lengthwise and then again crosswise. We stuffed all the bean pieces into the bottles, seven or eight pieces per bottle. We got vanilla-bean flecks and sticky juice on our fingers, but it washed off easily and as a bonus made our hands smell yummy. After we’d distributed all the beans into the bottles, I poured a half-cup of vodka into the measuring cup.

Bailey’s Chocolate Pudding — No Kids Allowed Bailey’s Chocolate Pudding — No Kids Allowed Posted on 23 February 2010 by Mădălina At first glance, this looks like a cup of dark chocolate hot cocoa, but take a closer look and you’ll find the ultimate after-dinner-dessert. Finally, a treat for the adults only– a simple, yet sinful take on a classic. I added Baileys Irish Cream, and used semi-sweet chocolate instead of milk-chocolate, and feel free to splurge on the more expensive chocolate. The garnish is up to you. Bailey’s Dark Chocolate Pudding Cups — NO Kids Allowed Ingredients: (makes 6 – half cup servings) 6 oz. – semi-sweet chocolate (1 oz. used for topping; splurge for the higher quality chocolate) 4 oz. – Bailey’s Irish Cream Liquor 1/3 – cup golden syrup 2 1/2 – cups warm milk 1/3 cup plus 2 tbsp – corn starch 2 – egg yolks, whisked 1 – tsp pure vanilla extract 1 – tbsp butter garnish (optional) – marshmallows, chocolate chips, whip-cream, walnuts, ice cream, etc. Directions: 1. 2. 3. 4. 5. Garnish, and serve. Ingredients: garnish 3. 5. 6.

Pumpkin Bars with Cream Cheese Frosting Cider mills, apples, cinnamon, doughnuts, sweaters, jeans, boots, leaves, football, tailgate parties, pies, soups, stews, chili...those are what come to mind when I think of fall. The air turns nice and crisp and I am immediately reminded of fall in Michigan, with all of the beautiful leaves and the perfect weather to leave the house wearing jeans, a sweater, cute boots and a scarf. My all-time favorite outfit. Another item that always comes to mind when I think of fall always puts a huge smile on my face. As soon as the first of October arrives, I immediately take out my fall decor from the storage closet and begin placing these beautiful little gems all around the house. I love pumpkins. Do you know what else I love about pumpkins? Pumpkin Bars with Cream Cheese Frosting Ingredients: Bars * Recipe slightly adapted from Paula Deen

Banana and Chocolate Mascarpone Crepes | Evil Shenanigans - Baking & Cooking Blog The combination of chocolate and banana is highly underrated. Aside from some frozen bananas dipped in chocolate, and chocolate chip banana bread, the combination is largely overlooked. Well, break out your bananas because we are going to make something that will make chocolate lovers rejoice. The crepes are chocolate but they do not have any sugar in them. If you love chocolate and bananas then you need to make this recipe. Banana and Chocolate Mascarpone Crepes Yield 12 crepes For the crepes: 2 tablespoons Dutch-processed cocoa powder 1/2 teaspoon vanilla 2 eggs 3 ounces all-purpose flour 1 ounce unsalted butter, melted and cooled 1 tablespoon coffee liquor 3/4 cup Milk, 1% or higher For the filling: 6 ounces mascarpone cheese 1/3 cup powdered sugar 1/2 cup heavy cream 3 tablespoons Dutch-processed cocoa powder 1 teaspoon vanilla 1 tablespoon coffee liquor Pinch of salt 3-4 large bananas, sliced into 1/8″ disks Additional powdered sugar for dusting Chill the batter for 30 minutes.