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COCA-COLA SHEET CAKE
Yield: 24-30 SERVINGS

INGREDIENTS:

CAKE:

2 cups all-purpose flour
1 1/3 cups granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon instant coffee granules (optional)
1/2 cup vegetable oil
1 cup cola (not diet)
1/3 cup buttermilk (regular or low-fat)
1 teaspoon vanilla extract

FROSTING:

1/2 cup unsalted butter, diced
1/4 cup unsweetened cocoa powder
1/3 cup cola
1/2 teaspoon instant coffee granules (optional)
1 teaspoon vanilla extract
Pinch of salt
2 cups powdered sugar
Chopped pecans or walnuts for topping

DIRECTIONS:

Preheat oven to 350°F. Spray a 10x15 sheet cake pan with cooking spray (I like the kind with flour).
Whisk flour, sugar, cocoa, baking soda, salt, and coffee granules in a large bowl. Set aside.
Whisk oil, cola, buttermilk, and vanilla in a measuring cup. Stir wet ingredients into dry and stir until just blended and smooth.
Pour batter into prepared pan. Bake for about 15-22 minutes until a toothpick comes out clean 2” from the edge of the pan. The cake will somewhat spring back when touched.
As soon as the cake comes out of the oven, make the frosting. Heat the butter, cocoa, cola, and coffee granules in a small saucepan until it boils and the butter is melted. Remove from heat and stir in vanilla, salt, and powdered sugar. Pour evenly and carefully over cake, spreading as needed. Sprinkle with chopped nuts.
Cool completely before serving. Store loosely covered on counter or in refrigerator for up to 3 days.

Peach and Blackberry Swirl Frozen Yogurt
Prep Time: 5 m Cook Time: 1 h 23 m chilling time: 4 h Total Time: 5 h 28 m Servings: 8-½ cup servings

Ingredients

¼ cup + 2 tablespoons heavy cream
2¼ cups whole milk Greek yogurt
¾ cup granulated sugar
4½ teaspoons corn syrup or agave syrup
¼ teaspoon salt
1½ teaspoons vanilla extract
1 to 2 tablespoons peach jam
1 to 2 tablespoons blackberry jam

Instructions

Combine the heavy cream, yogurt, sugar, syrup, salt and vanilla in a bowl and whisk well to combine and dissolve the sugar.
Refrigerate or chill the mixture over an ice bath until it is very cold.
Transfer the mixture to a pre-chilled ice cream maker and churn into frozen yogurt.
Stir each jam to loosen it up a little. Spread half of the frozen yogurt into a 4-cup rectangular container. Dollop two small spoonfuls of peach jam and two small spoonfuls of blackberry jam over the yogurt. Using a knife or wooden skewer, swirl the jam into the yogurt. Repeat with another layer of the yogurt and the jams. Cover tightly and freeze for at least 2 hours before serving.

Black Magic Cake

3/4 cup cocoa powder (not hot chocolate)
1 ½ cup hot strong coffee
2 ¼ cup flour
1 ¼ tsp baking soda
½ tsp baking powder
3/4 tsp salt
3/4 cup shortening
1 ¾ cup brown sugar
3 eggs
1 tsp vanilla
1/2 tsp maple extract

Blend hot coffee into cocoa a little at a time, stir until smooth, set aside.
Combine flour, soda, baking powder, and salt. Set aside
In a large bowl, cream shortening and brown sugar. Add eggs, one at a time, and beat after each addition.
Add flour and coffee mixes alternating, a little at a time, beginning and ending with the dry ingredients. Mix thoroughly.
Add vanilla and maple extract.
Pour into2-9” round pans and bake for 35 minutes at 350 degrees or until toothpick inserted in center comes out clean.
Frost with favorite chocolate frosting when cool.

Blackberry Sour Cream Pie
Yield: 8 servings Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes

Ingredients

one 9-inch unbaked pie shell
1 cup sour cream
1 cup + 2 tablespoons sugar (separated)
5 tablespoons all-purpose flour
1/4 teaspoon salt
4 cups fresh blackberries
1/4 cup bread crumbs
1 tablespoon melted butter

Instructions

Preheat oven to 375° F
Using a small bowl, combine 1 cup of sugar, sour cream, flour and salt.
Place blackberries in unbaked pie shell and spread sour cream mixture over berries.
Mix bread crumbs and 2 tablespoons of sugar in another small bowl. Add melted butter and stir until combined and crumbly.
Sprinkle crumbs over top of pie and bake for 40-45 minutes.

ysabetwordsmith

Today I made Sunny Honey Cookies. My partner Doug found some honey-roasted sunflower seeds, which are quite tasty, and I wanted to make cookies with them. I am very pleased with the results. :D

"Sunny Honey Cookies"

Ingredients:
1 1/2 cup whole wheat flour
1 1/2 cup all-purpose white flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 pinch of salt  
1/2 cup brown sugar
1/2 cup sunflower oil
1/2 cup honey
1 egg  
1 ripe banana, mashed
1/8 cup minced dried ginger
1/4 cup honey-roasted sunflower seeds

( Read more... )

Current Mood: accomplished

Caramel Apple Dump Cake
Prep Time 5 mins Cook Time 55 mins Total Time 1 hr Servings 8 servings

Ingredients

Two 21-ounce cans apple pie filling
½ teaspoon ground cinnamon
½ cup caramel syrup
One 15.25-ounce box cake mix (spice cake, vanilla cake or yellow cake)
½ cup chopped walnuts or pecans
1 cup (2 sticks) salted butter, melted
vanilla ice cream, for serving

Instructions

Preheat the oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.
Add the two cans of apple pie filling to the pan. Sprinkle the cinnamon on top, and stir to combine. Drizzle the caramel syrup on top of the apples.
Sprinkle the dry cake mix evenly on top of the apple filling.
Drizzle the melted butter evenly on top.
Bake 45 to 50 minutes, until golden brown on top. Serve warm with vanilla ice cream.

Tatooine Blue Milk Pudding

Ingredients:

2 cups whole milk
½ cup powdered sugar
3 tablespoons cornstarch
⅛ teaspoon cinnamon
Pinch of salt
1-½ teaspoons vanilla
Blue food dye gel
Whipped cream
Shredded coconut

Step 1: In a saucepan stir together the milk, powdered sugar, cornstarch, cinnamon, and salt.

Step 2: Turn heat to medium-low, stir in vanilla and one drop of blue food dye gel.

Step 3: Simmer for 3-4 minutes, whisking until thickened.

Step 4: Spoon into cups, place a layer of plastic wrap directly onto the surface, and chill in the refrigerator.

Step 5: Top with whipped cream, coconut, and a dash of cinnamon, to serve.

Pistachio Ricotta Napoleons with Oranges

SPICED ORANGES
6 navel oranges
1/2 to 2/3 cup fresh orange juice
3/4 cup granulated sugar
3 tablespoons fresh lemon juice
One 3-inch cinnamon stick
Scant 1/2 teaspoon whole cloves
Scant 1/2 teaspoon whole allspice berries

PISTACHIO-RICOTTA NAPOLEONS
1 teaspoon minced orange zest
6 unbroken sheets of phyllo dough
6 tablespoons unsalted butter, melted
1 1/2 cups fresh ricotta (3/4 pound)
Confectioners' sugar, for dusting (optional)
1/3 cup shelled unsalted pistachios
3 tablespoons granulated sugar

Using a sharp knife, peel the oranges, removing all the bitter white pith. Working over a bowl, cut in between the membranes to release the orange sections. Squeeze the juice from the membranes into a glass measure; add enough fresh orange juice to make 1 cup.
In a large nonreactive skillet, combine the orange juice, granulated sugar, lemon juice, cinnamon, cloves and allspice. Cook over low heat, stirring, until the sugar dissolves, then simmer for 10 minutes. Add the orange section in an even layer and remove from the heat. Let stand for 30 minutes or, for a spicier flavor, up to 1 hour. Using a slotted spoon, carefully transfer the orange sections to a plate. Cover and refrigerate.
Bring the juices in the skillet to a boil over high heat and cook until slightly syrupy and reduced to 3/4 cup, about 5 minutes. Strain into a glass measure and let cool.
Preheat the oven to 400°. Line a large baking sheet with parchment paper and lightly butter the paper. Combine the pistachios, 2 tablespoons of the granulated sugar and the orange zest in a blender or food processor and pulse until coarsely ground. Reserve 2 tablespoons for garnish.
Keeping the rest of the phyllo covered with a damp towel, brush 1 sheet liberally with some of the melted butter. Sprinkle 1 tablespoon of the pistachio mixture evenly over the entire surface. Continue layering the phyllo, melted butter and ground pistachios. Press the layers together gently. Trim 1/2-inch from all 4 sides to make a neat rectangle.
Cut the phyllo lengthwise into 4 strips, then cut the strips crosswise to form 16 small rectangles to the prepared baking sheet. Bake the phyllo for about 12 minutes, or until golden and crisp; turn the pan for even browning if necessary. Let cool completely on the baking sheet.
Press the ricotta through a fine sieve and stir in the remaining 1 tablespoon of granulated sugar.

MAKE AHEAD The phyllo rectangles can be stored in an airtight container at room temperature for up to 2 days. The oranges, syrup and ricotta can be refrigerated separately for up to 2 days. Let the ricotta come to room temperature before serving.

Danish Dream Cake
Active Time 20 minutes Total Time 1 hour and 5 minutes Serves 10–12

Ingredients

3 eggs
1 cup (225 g) granulated sugar
1⁄2 tsp. vanilla sugar **
1¾ cups (225 g) all-purpose flour or cake flour
2 tsp. baking powder
2⁄3 cup (150 ml) whole milk
3⁄4 stick (75 g) butter, melted
For the topping
1 stick (100 g) butter
1½ cups (150 g) dried shredded coconut
1¼ cups (250 g) dark brown sugar
1⁄3 cup (75 ml) whole milk
Pinch salt

To Make

Step 1 - Preheat the oven to 375°F. Prepare a 9-inch springform or round cake pan, greased and lined with baking parchment.
Step 2 - In the bowl of a stand mixer, whisk the eggs, granulated sugar and vanilla sugar on a high speed for a few minutes, until white and light. Meanwhile, in a separate bowl, sift the flour and baking powder together.
Step 3 - Carefully fold the flour into the egg mixture. Mix the milk with the melted butter in a jug/pitcher and carefully pour into the batter, folding it in until incorporated. Pour the batter into the prepared cake pan.
Step 4 - Bake in the preheated oven for 35–40 minutes, or until almost done (try not to open the oven door for the first 20 minutes of the total baking time).
Step 5 - To make the topping, put all the ingredients in a saucepan and gently melt together.
Step 6 - Remove the cake from the oven and carefully spread the topping all over the cake. Return to the oven. Turn up the heat to 400°F and bake for a further 5 minutes.
Step 7 - Leave cake to cool before eating, if you can (we are well aware it’s hard to do that).

**You can buy vanilla sugar in Scandinavian food shops, but it’s also easy to make at home. Add 1 cup powdered sugar to a small food processor with a dried-out vanilla bean. Pulse until completely pulverized, then sift out any large pieces of the vanilla bean.

Raspberry Cheesecake Mousse
Yield: 10 servings

Ingredients

Mousse
15 oz (3 1/2 cups) fresh raspberries
2 tsp gelatin powder
3 Tbsp (45ml) cold water
1 1/2 cups (355ml) heavy cream
12 oz (340g) cream cheese, softened
2 1/4 cups (260g) powdered sugar, divided
1 tsp vanilla extract
Red food coloring, optional

Crust
1 cup (120g) graham cracker crumbs (8 full sheets)
2 Tbsp (26g) granulated sugar
1/4 cup (56g) unsalted butter, melted
Topping (optional)
3/4 cup (175ml) heavy cream
2 Tbsp (26g) granulated sugar
10 - 20 fresh raspberries
Mint leaves

Directions

For the mousse-
Pulse raspberries in a food processor until well pureed. Force puree through a fine mesh strainer into a bowl to remove seeds (you should have 1 1/3 cups puree). Set aside.
Pour 3 Tbsp water into a small microwave safe bowl, sprinkle gelatin evenly over water then let rest 5 minutes. Heat gelatin mixture in microwave on high power for 30 seconds. Remove and whisk for 1 minute, let cool 4 minutes until just warm (don't let it cool completely or it may start to set).
Between stages of gelatin resting prepare whipped cream and cream cheese mixture as listed here - In a medium mixing bowl using an electric hand mixer whip heavy cream on high speed until soft peaks form. Add in 1/4 cup powdered sugar and whip until stiff peaks form (just shake excess from beater blades, no need to wash for next step). In a separate large mixing bowl using hand mixer, blend cream cheese and 2 cups powdered sugar until combined. Add in vanilla and red food coloring if using (I think I used about 14 drops liquid coloring) and mix until combined then increase to high speed and whip until light and fluffy about 2 minutes. Mix in strained raspberry puree and add in lukewarm gelatin/water mixture and mix until well combined. Fold in 1/3 of the whipped cream mixture, then add remaining and fold just until combined. Transfer to refrigerator while preparing crust layer (don't chill longer than 30 minutes you don't want it to set).

For the crust and assembly-
In a medium mixing bowl stir together graham cracker crumbs and sugar. Pour in butter and using a fork, stir until evenly moistened. Divide mixture among 10 dessert cups and lightly press into an even layer. Working in batches add mousse to a piping bag fitted with a large round tip and pipe over crust layer in cups (it will be slightly runny so you can just hold a spatula over opening while moving bag from cup to cup). Repeat with remaining mousse. Cover cups with plastic wrap and chill in refrigerator 3 hours until set.
If adding the toppings (add these just before serving):
In a medium mixing bowl using an electric hand mixer whip heavy cream until soft peaks form, add in sugar and whip until stiff peaks form. Transfer to a piping bag fitted with a large star tip then pipe cream over mousse. Add 1 - 2 raspberries to each then garnish with mint leaves.

Lemon Loaf Cake
Yield: 8 – 10 Servings (One 8 x 4-inch Loaf Cake) Prep: 15 minutes Cook: 55 minutes Total: 1 hour 10 minutes

Ingredients

1⅓ cups (160g) unbleached all-purpose flour fluffed, spooned, and leveled
½ teaspoon Diamond Crystal kosher salt
¼ teaspoon baking soda
¼ teaspoon baking powder
1¼ cups (250g) granulated sugar
1 tablespoon fresh lemon zest roughly 1-2 lemons
4 ounces (115g; 8 tablespoons) unsalted butter softened
2 tablespoons (30 mL) fresh lemon juice
3 large eggs room temperature
½ cup (113g) whole fat Greek yogurt room temperature

Lemon Glaze:

1 cup (120g) powdered sugar sifted
2 tablespoons (30 mL) fresh lemon juice
finely grated lemon zest for decorating

( Read more... )

ysabetwordsmith

I made this recently. It turned out quite well.

"Spicy Butterscotch Sauce"

Ingredients:
1 stick (1/2 cup) of butter
1 1/2 cups firmly packed dark brown sugar
1 teaspoon lemon juice
1 cup heavy cream
2 teaspoons vanilla extract
1 teaspoon Aromatic Itty Bitters
1/4 teaspoon sea salt
2 teaspoons Kelewele Dry Spice Mix

Directions:

Cut one stick (1/2 cup) of butter into slices. In a small pot, melt the butter over medium heat. Add 1 1/2 cups firmly packed dark brown sugar and 1 teaspoon lemon juice. Stir to combine. It should resemble wet sand.

Bring the pot to a boil. Keeping it at a low steady boil, stir until it looks smooth rather than grainy. At first the butter and brown sugar may seem to stay separate, but they will blend together as the butterscotch cooks. This typically takes about 2-3 minutes. When you lift up a spoonful, it should pour off in a relatively smooth ribbon, and start to cling, rather than a blob of sugar falling off because the butter coats the spoon.

Take the pot off the heat so it won't spatter. Slowly pour in 1 cup of heavy cream. Put the pot back on the heat and stir gently to combine. Return to a low steady boil. Stir for another 4 minutes.

Take the pot off the heat. Add 2 teaspoons vanilla extract, 1 teaspoon Aromatic Itty Bitters, and 1/4 teaspoon sea salt. Stir to combine.

Add Kelewele Dry Spice Mix to taste, 1/4 teaspoon at a time. 2 teaspoons makes a mildly spicy sauce.

Allow to cool slightly. Transfer the sauce to a container and refrigerate. The sauce will thicken as it cools. It keeps well for 2-3 weeks in the refrigerator. This recipe makes about 2 cups of spicy butterscotch sauce.

To serve, reheat in a pan over low heat, or in the microwave for 20-30 seconds. Avoid boiling when reheating the sauce. Serve over ice cream, pies, or cake. It also works well as a fruit dip. You can also mix it into hot drinks or smoothies like any other syrup.

Notes:

Butterscotch relies a lot on butter for flavor, so get the best you can find and afford. I like the Kerrygold Irish butter, which is grass-fed.

You can use light or dark brown sugar, or a mix of both. I ran short on dark, so I actually used about half of each.

Vena's Fizz House offers a wide range of Itty Bitters. I used Aromatic here, which includes Alcohol, Sarsaparilla, Cardamom, Orange Peel, Cloves, Wormwood, Fennel, Sassafras, Cinnamon, Allspice, Anise Seed, Gentian Root. If you don't have this one, any "aromatic" type of bitters should work. You can also use all vanilla extract.

Sea salt has many benefits, and its trace minerals offer more complex flavor. If you don't have any, then kosher salt or table salt will work.

Kelewele Dry Spice Mix is used to flavor plantains. It is much like a pie spice blend with cinnamon, ginger, nutmeg, and clove but adds cayenne for more kick. I got my recipe for it from Zoe's Ghana Kitchen and found it visible online, which I posted about when I first made it. If you don't have this mix, or its ingredients, you can substitute apple pie spice, pumpkin pie spice, or garam masala. Add a pinch or two of cayenne if you want to make it hotter.

Current Mood: busy

Baklava Cheesecake
Yield: 9 inch cheesecake

Ingredients

Crust
4 Tbsp butter, melted
Phyllo dough (about 20 sheets)

Cheesecake filling
2 8-ounce packages cream cheese, softened
2/3 cup sugar
2 Tbsp all-purpose flour
3 eggs
2/3 cup sour cream
6 Tbsp honey
1 1/2 tsp ground cinnamon

Walnut filling and topping
3 3/4 cups finely chopped walnuts
3 tsp cinnamon
6 Tbsp butter, melted
10 Tbsp honey

Instructions

1. Preheat oven to 300 degrees.
2. In a large bowl, mix the cream cheese, sugar and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
4. Add the sour cream, honey and cinnamon. Beat on low speed until well combined. Set aside.
5. In a medium sized bowl, toss together 2 1/2 cups of chopped walnuts, 2 tsp ground cinnamon, 4 Tbsp melted butter and 6 Tbsp of honey. Set aside.
6. Grease a 9 inch springform pan and cover the outside with aluminum foil so that it’s ready for a water bath.
7. To prepare the crust, unroll the phyllo dough according to package instructions. You’ll need to keep it from drying out by placing a damp towel over the pieces that haven’t been used yet. Using one piece at a time, place phyllo sheets into the bottom and up the sides of the springform pan. The sheets won’t be as big as the pan, but using a few for each layer you should be able to get one full layer. Layer the melted butter between the phyllo sheets so that they stick together.
8. Once the crust is ready, add a small amount of cheesecake filling to the pan. It should be just enough to thinly coat the bottom of the crust.
9. Add the walnut filling in an even layer on top of the cheesecake filling.
10. Add the remaining cheesecake filling and spread into an even layer.
11. Place springform pan (covered with aluminum foil) inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
12. Bake for 50-60 minutes. The edges should be firm but the center will still be a little jiggly.
13. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
14. Crack oven door and leave the cheesecake in the oven for about 20 minutes.
15. Remove cheesecake from oven and chill until completely cool and firm.
16. To finish off cheesecake, toss together remaining 1 1/4 cups walnuts, 1 tsp cinnamon, 2 Tbsp melted butter and 4 Tbsp honey. Top cheesecake with whipped cream and walnut mixture.

Banana Foster
Prep Time 10 mins Cook Time 10 mins

Ingredients

¼ cup (57 g) unsalted butter
⅔ cup (132 g) brown sugar
¼ teaspoon (0.35 g) cinnamon
¼ teaspoon (0.55 g) ground nutmeg
¼ cup (59 ml) rum
3 tablespoons (45 ml) water
1 teaspoon (4 g) vanilla
3 firmly ripe bananas, peeled and halved lengthwise and crosswise
2 scoops vanilla ice cream

Instructions

Melt butter in a 12-inch skillet over medium low heat, add the brown sugar, cinnamon and nutmeg, and cook until moist for about 1 minute. Stir in 1 tablespoon of rum, water and vanilla extract, cook stirring continuously, until the grainy texture disappears and the mixture rolls off the spoon in a steady stream (bubbly and thickened) - 1 to 2 minutes.

Add the bananas to the skillet and turn them until coated with the sauce. Remove the pan from the heat and pour in the remaining rum. Carefully ignite the rum with a long match or grill lighter, using extreme caution to stay away from the flame! Allow the alcohol to burn off, then return the skillet to heat and cook for 2 to 3 minutes stirring and flipping the bananas until the sauce is thickened and the bananas are tender.

To serve, place warm banana foster on a plate or bowl and top generously with vanilla ice cream.

Recipe Notes

Use 100 proof spiced rum, which adds flavor and ignites easily.
This alcohol is highly flammable and extreme caution should be used when making this recipe. Be sure to have a fire extinguisher on hand in case of an accident.

No-Bake Sticky Toffee Balls
Total Time: 1 hr 20 min Prep: 15 min Inactive: 1 hr Cook: 5 min Yield: about 30 balls

Ingredients
1 cup pitted dates (about 5 ounces)
1/4 cup packed light brown sugar
2 tablespoons unsalted butter
1 cup walnuts
1 teaspoon orange zest
1 teaspoon pure vanilla extract
Pinch fine salt
4 whole graham crackers, broken into pieces
Colored sanding sugar, for rolling

Directions
Put the dates, brown sugar and butter in a microwave-safe medium bowl and cover. Microwave on high in 1-minute increments, stirring in between, until the butter has melted.

Transfer the mixture to a food processor and pulse until smooth. Add the walnuts, orange zest, vanilla, salt and graham crackers and pulse until the mixture comes together into a stiff and slightly tacky ball. Scoop heaping teaspoonfuls of dough and roll them into balls. Refrigerate the balls until firm, about 1 hour.

Roll the chilled balls in sanding sugar. The sticky toffee balls can be refrigerated for up to 3 days.

Eggnog Blondie Cheesecake
Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Yield: 12-14 servings.

Ingredients

For the Blondie Crust
1 1/2 cups (195g) all purpose flour
1 tsp ground cinnamon
3/4 tsp ground nutmeg
Pinch of cloves
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup (168g) unsalted butter
1 cup (225g) packed light brown sugar
1 tbsp vanilla extract
1 large egg
1 large egg yolk

For the Eggnog Cheesecake Filling
1/2 cup plus 2 tbsp (150ml) eggnog, divided
1 tbsp cornstarch
2 1/4 tsp | 0.25 oz package unflavored gelatin
16 oz cream cheese, room temperature
3/4 cup (155g) sugar
1/2 tsp ground nutmeg
1/2 cup plus 2 tbsp (150ml) heavy whipping cream, cold
1/4 cup (29g) powdered sugar

For the Spiced Whipped Cream
3/4 cup (180ml) heavy whipping cream, cold
6 tbsp (43g) powdered sugar
3/4 tsp vanilla extract
1/4 tsp ground nutmeg
Pinch of ground cinnamon

( Read more... )

Sinful Torte
Serves: 12+ Prep Time: 40 Min Cook Time: 45 Min

Ingredients

14 oz bittersweet chocolate chips
3/4 c unsalted butter, cubed
6 egg yolks
6 egg whites
3/4 c white sugar, divided
2 tsp vanilla extract
1 tsp dark rum [or other flavoring] (optional)

GANACHE
1 1/4 c heavy cream
1 lb bittersweet chocolate chips

Directions
1 Use a 9 inch springform pan. Spray pan with non-stick spray. Line bottom of pan with parchment paper and wrap outside of pan with foil.
2 Combine 14 ounces of bittersweet chocolate with your cubed butter in a microwave safe bowl. Microwave on half power for one minute. Stir. Microwave 30 seconds at a time until chocolate and butter are almost completely melted. Stir until completely melted and incorporated. Cool.
3 In a medium bowl, whip egg yolks with half of the sugar (6 tablespoons) until thick and pale, about 5 minutes. Fold cooled chocolate into the yolks along with vanilla and rum.
4 In a separate bowl, whip the egg whites until foamy. Gradually add remaining sugar. Continue to whip to medium stiff peaks. Fold egg whites into the chocolate mixture in thirds. Pour the batter into the prepared pan.
5 Bake at 350 degrees for 45 - 50 minutes, until the top of the cake is puffed and cracked. Cool cake in the pan on a wire rack. The top will fall.

6 Ganache:
Pour heavy cream into a sauce pan and heat until just boiling. Remove from heat and stir in remaining pound of chocolate.
7 Press down gently on top of cake to make it somewhat uniformly flat. Remove sides from the pan and invert cake onto a plate with edges lined with waxed paper. Remove parchment paper from cake and ladle warm ganache over the top. Spread out to cover the sides of the torte. Let stand until set. You can then remove the waxed paper and have a drip-free plate.

Tamales Dulces (Sweet Tamales)
Prep: 50 mins Cook: 90 mins Total: 2 hrs 20 mins Yield: 20 tamales

Ingredients

For the Hibiscus Jam Filling
1 cup dried hibiscus flowers
2 whole cardamom pods, lightly cracked open
2 whole cloves
1 cinnamon stick
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup granulated sugar
2 cups water

For the Masa Dough
2 1/2 cups (240 grams) masa harina
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup coconut oil
1 vanilla bean pod, or 2 teaspoons vanilla extract
1 cup rice milk, or other plant-based milk
25 to 30 corn husks

( Read more... )

Guinness Ice Cream with Chocolate-Covered Pretzels

2 cups Guinness (16 ounces)
2 cups heavy cream
1 3/4 cups whole milk
15 large egg yolks
1 cup granulated sugar
Chocolate-Covered Pretzels, for serving

In a large saucepan, combine the Guinness with the cream and milk and bring to a simmer over moderately high heat. In a large bowl, whisk the egg yolks with the sugar. Gradually add the hot Guinness cream to the yolks, whisking constantly until well blended.
Pour the mixture into the saucepan and cook over moderate heat, stirring constantly until it coats the back of a spoon, about 6 minutes; do not let it boil. Pour the custard into a medium bowl set in a large bowl filled with ice water. Let stand until the custard is cold, stirring occasionally, about 30 minutes.
Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions (this may have to be done in 2 batches). Pack the ice cream into an airtight container and freeze until firm, about 4 hours.
Spoon the ice cream into bowls and top with some Chocolate-Covered Pretzels. Serve at once.

MAKE AHEAD: The ice cream can be frozen for up to 1 week.

Mini Blackberry Lavender Cupcakes
Prep Time: 1 hour 30 minutes Cook Time: 55 minutes Total Time: 2 hours, 25 minutes, plus cooling Yield: 12-14 mini cheesecakes

Ingredients

Blackberry Topping
6 oz (180g) blackberries, pureed and strained
5 tbsp (65g) sugar
2 1/2 tsp cornstarch

Crust
3/4 cup (100g) graham cracker crumbs
2 tbsp (26g) sugar
3 tbsp (42g) butter, melted

Lavender Cheesecake Filling
12 oz (339g) cream cheese, room temperature
1/2 cup (104g) sugar
1 1/2 tbsp (12g) flour
1/4 cup (58g) sour cream
2 tsp lavender extract
1/2 tsp vanilla extract
2 large eggs, room temperature
Violet gel icing color, optional

Whipped Cream Topping
1/2 cup (120ml) heavy whipping cream, cold
4 tbsp (29g) powdered sugar
1/2 tsp vanilla extract
Violet gel icing color, optional
12–14 blackberries

( Read more... )

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