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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. Related:  Other desserts

Homemade strawberry ice cream, without a machine. I promised you homemade strawberry ice cream. And homemade strawberry ice cream you shall receive. This is also made without an ice cream maker. Thank you David Lebovitz! I found general instructions on how to do this from his website. I used all of the strawberries I had picked earlier this week. And we needed a reason to eat lots and lots of ice cream. Homemade strawberry ice cream (makes approx. 4 pints) printable recipe *approx. 3-4 hours for entire process Ingredients: 2 eggs, PASTEURIZED1 1/4 cups sugar2 cups half-and-half1 cup heavy cream1/4 teaspoon vanilla extract3 cups strawberries, pureed1 cup strawberries, diced into small pieces (optional) Quick Directions: 1) Freeze a deep baking dish with large surface area in the freezer for later. 2) In a mixing bowl resting over an ice bath, whisk all ingredients together. 3) Pour mixture into frozen baking dish, freeze for 45 minutes. 4) Scoop into tupperware containers and place in freezer until ready to serve. Directions: As we are waiting….

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.

A Tasty Recipe: Almond Roca – Tasty Kitchen Blog As far as candy making goes, I pretty much stink. So when I stumbled across this recipe from Tasty Kitchen member mdatwell for Almond Roca, even though I was tempted by the short list of tasty ingredients, I was a bit hesitant knowing my lack of skilz in that department. For realz. I’ve gotz no candy making skilz. Or at least I didn’t used to have any. Now, I can attest that, with the help of mdatwell and her excellent directions, I rocked the roca. So what are we waiting for? You’ll need butter, sugar, water, chopped or slivered almonds, chocolate chips, and more almonds, finely chopped. (For this demonstration, I halved the ingredients. Before starting, have a sheet pan(s) greased and ready to the side. Begin by combining the first three ingredients—the butter, water and sugar—in a medium saucepan. Add the sugar. Then the water. Here, I’ll show you. Once the first three ingredients are combined, cook on high, stirring constantly. It kinda gets a little more gooey at first. Description

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.

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. Out of rock salt? Don’t need it! 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.)

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

Ale and Pretzel Soft Caramels I was recently browsing a specialty foods store when I spotted some very unusual caramels. I was instantly a fan of the salty pretzel and sweet caramel idea, but to infuse the whole mix with beer? Was this crazy talk or the best idea ever? After a little trial and error I finally came up with a soft, chewy caramel that is easy to make and eat (it won't stick to your teeth). I made the caramels in two different shapes, and both batches went into silicone pans. This recipe uses an entire 12 oz. bottle of ale. When I make these again I'll probably use the pretzel rods (per recipe below) versus the broken pretzel sticks I used in the square caramels. One thing you must know about soft caramels: they must be wrapped! Here's something else that might go well with beer and pretzels. We tried on lots of names for him; Rocky, Remi, Rugelach: (which was a fave of mine) all the names that were kindly suggested...only to settle on one of the first names we picked, Churro. Yield: 75+ caramels

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

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? Let’s just say my interest was piqued. 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. I’m bossy.