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“Crack Oatmeal Cookies”

20 Apr

You can’t stop at just one and it smells amazing! Add whatever you want – dried cranberries/cherries, shredded coconut, flaxseed, white/semisweet/dark chocolate chips, macadamia nuts etc.

Make flatter for crisper cookies, make thicker for chewier cookies.

Crispy Oatmeal Chocolate Chip Cookies

By Merrill Stubbs

Chocolate chip cookies are delicious. So are oatmeal raisin cookies. But in my opinion, the king of all cookies is a hybrid of the two. For years, I’d been sampling and comparing oatmeal chocolate chip cookies but had never tried making my own. Until this week, that is. After one misguided attempt resulting in insipid, cakey little domes that dried out almost instantaneously, I took a step back for a minute. I thought about a standard chewy oatmeal raisin cookie—the kind that bends as you bite into it and leaves behind a rich, spicy aftertaste. And then I thought of the chocolate chip cookies my mother used to make when I was growing up. She took the recipe from the Nestle Toll House chocolate chips bag and tweaked it so the cookies came out flatter and crisper around the edges, with rich caramel undertones. I decided what I was really looking to achieve lay somewhere in between these two. The resulting cookies were crisp indeed, almost lacy, with little pockets where butter and sugar had pooled to create crackly deposits of caramel. The spices were pronounced without being overbearing, and every cookie promised at least half a dozen chips. It was difficult to wait until they were cool enough to handle. I may never make plain old chocolate chip cookies again!

Makes about 5 dozen small cookies

Prep time: 20 min
Cook time: 10 min

  • 1 1/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon allspice
  • 2 sticks unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups rolled oats
  • 2 cups semisweet chocolate chips or chunks
  1. Heat the oven to 375 degrees F. In a medium bowl, whisk together the flour, salt, baking soda and spices. Set aside.
  2. In the bowl of a standing mixer, cream the butter and two sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined, scraping down the sides of the bowl once. Add the flour and spices in three additions, beating until just combined and scraping down the sides of the bowl after each addition. Do not overbeat!
  3. Stir in the oats and the chocolate chips, distributing evenly. Drop the dough in heaping tablespoons on parchment-lined baking sheets, keeping the cookies at least 2 inches apart. Flatten gently with the back of a spoon and bake for about 10 minutes, rotating the baking sheets halfway through. The cookies are done when they turn lightly golden around the edges, and the tops look almost dry. Cool on the baking sheets for a minute, then transfer to wire racks to cool completely. The cookies are best still slightly warm, but you can successfully store them in an airtight container for up to a few days.

Thanks Food52

https://food52.com/recipes/5804-crispy-oatmeal-chocolate-chip-cookies

 

 

Baked Carrot Cake Doughnuts (NYT Cooking)

15 Apr

Baked Carrot Cake Doughnuts

Yossy Arefi for The New York Times (Photography and Styling)

  • YIELD: 12 doughnuts
  • TIME: 35 minutes

Disney’s Official Churro Recipe

9 Apr

Disney Parks Churro Bites

Ingredients

  • 1 cup water
  • 8 tablespoons butter
  • ¼ teaspoon salt
  • ¾ teaspoon ground cinnamon, divided
  • 1 ¼ cups all-purpose flour
  • 3 eggs
  • 1 ½ cups vegetable or canola oil
  • ½ cup sugar

Instructions

  1. Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil.
  2. Reduce heat to low.
  3. Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min.
  4. Add eggs, one at a time, and stir until combined. Set aside.
  5. Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚.
  6. Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.
  7. Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.
  8. Drain churro bites on paper towel.
  9. Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.

Thanks https://disneyparks.disney.go.com/blog/2020/04/cooking-up-the-magic-create-disneymagicmoments-at-home-with-disney-parks-churro-bites-recipe/

Click to access ChurroBites_Recipe.pdf

Disney’s Official Dole Whip Recipe

9 Apr

The Disney Parks app recently shared the recipe for how to make the Dole Whip pineapple treat.

Recipe (for a single serving):

  • 1 big scoop of ice cream
  • 4 oz of pineapple juice
  • 2 cups of frozen pineapple
  • Add all ingredients to a blender until it’s a thick drink.
  • Add your swirl and then you’re done.

Thanks: https://www.deseret.com/entertainment/2020/4/8/21213907/disney-frozen-dole-whip-recipe-disneyland-disney-world-closures

Banana Bread… Pandemic Comfort Food

2 Apr

It’s weird. It’s been 2 weeks of self-quarantine. Every I know has been cooking, but in the last 3 days, everyone is talking about making banana bread. Probably because the bananas that everyone stocked up on 2 weeks ago have gone totally brown, so it was just a matter of time, but it’s also because it’s comfort food, and we all need that now.

Here’s a couple of recipes I’m planning to try:

*****

Triple Chocolate Banana Bread

Prep Time:15 Min Cook Time:1 Hr Total Time:1 Hr 15 Min
Ingredients
  • 2 cups (500 ml) oat milk
  • 2 tsp apple cider vinegar
  • 3 tbsp maple syrup
  • 1/4 cup (60 ml) coconut oil
  • 3 ripe bananas, mashed
  • 250 g all purpose flour
  • 2/3 cup (60 g) cocoa powder
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 tsp cinnamon
  • 100 g dark chocolate chips (or crushed chocolate bar)
Ganache
  • 100 g dark chocolate
  • 1/4 cup (60 ml) coconut oil
Instructions
  • 1
    Preheat the oven to 350°F (175°C). Line a bread rectangular baking dish (34×12 cm, 2 litres) with baking paper.
  • 2
    Mix together oat milk and vinegar and leave for a few minutes. In a larger bowl whisk together maple syrup and coconut oil. Add the milk and vinegar mixture and mashed bananas. Whisk to combine.
  • 3
    Sift together the flour, cocoa powder, salt, baking soda, baking powder and cinnamon. Slowly add to the wet ingredients while whisking on low speed or with hand. Fold in the coconut chips and transfer to baking dish. Bake for 1 hour.
  • 4
    Leave it to cool completely. On a double boiler melt together the chocolate and coconut oil. Pour over the bread and leave to cool down and harden.
  • 5
    Store cover in fridge for up to 4 days. Top with fresh blueberries, toasted hazelnuts, whatever you want.

Recipe Credit: http://dearkitchen.net/triple-chocolate-banana-bread-bananin-kruh-s-trojno-cokolado/

******

Vegan Banana Bread to Live For
Servings1 loaf
Ingredients
Instructions

Mash your bananas- I use a Vitamix and just throw them in there, along with the next four ingredients, and blend them until broken up, but still a tad chunky.

Mix the remaining dry ingredients (other than the topper), well, so that there are no lumps and so the baking soda is really well incorporated (nothing worse than biting into a chunk of salty baking soda! … ok there’s lots worse. But it is something unpleasant that can be avoided easily).

Add your banana blend to the dry ingredients and stir until there is no more flour visible- remember to stir from the bottom! And do not over stir, lest the flour get gummy.

Pour into a coconut-oiled or parchment paper lined loaf pan and top with the toppers.

Pop in the oven for about 45 minutes, or until a knife inserted through the top middle of the loaf comes out clean. Leave to cool a bit, then, slice, and… you need to drizzle those slices with chocolate.

******

Brown-Butter Banana Bread Recipe

Recipe from the Tasting Table Test Kitchen

Yield: 1 loaf

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour and 10 minutes

INGREDIENTS

  • Nonstick cooking spray, for greasing
  • 10 tablespoons unsalted butter, divided
  • 3 large ripe bananas, mashed, plus 1 halved lengthwise for decoration
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 cup dark brown sugar, plus more for coating
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • ½ teaspoon ground nutmeg

DIRECTIONS

1. Preheat the oven to 350˚. Grease a 9-by-5-inch loaf pan with cooking spray.

2. In a light-colored sauté pan, brown the butter and set aside. In a small bowl, reserve 2 tablespoons of the browned butter for basting; let cool slightly.

3. In a medium bowl, mix the mashed bananas with the eggs until fully incorporated.

4. In a separate medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, salt and nutmeg. Using your hands, break apart any large clumps of sugar that remain. Pour the banana mixture into the dry ingredients and mix together until just combined. Pour in the 8 tablespoons of melted brown butter and stir until fully incorporated.

5. Transfer the batter to the prepared loaf pan. Dip the 2 banana halves in some brown sugar cut-sides down; dust off any excess sugar. Place the sugared bananas in the batter cut-sides up and bake until a toothpick inserted into the middle of the loaf comes out clean, 55 to 60 minutes.

6. Once the banana bread has finished cooking, brush the top with the 2 tablespoons of reserved browned butter. Allow the banana bread to cool; serve slightly warm or completely cooled.

*****

Dominique Ansel’s Banana Bread

Recipe adapted from Dominique Ansel, Dominique Ansel Bakery, New York, NY

Yield: 1 loaf
Prep Time: 20 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 30 minutes

INGREDIENTS

  • 2 cups sugar
  • 2 cups flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3 eggs
  • 4 overripe bananas, mashed
  • 14 tablespoons unsalted butter, melted, plus more for greasing pan

DIRECTIONS

1. Preheat the oven to 350°. Grease a 10″ x 5″ x 3 ½” loaf pan and set aside. In a large bowl, combine the sugar, flour, baking soda, nutmeg, salt and baking powder. In a separate bowl, beat the eggs and combine with the mashed bananas. Pour the wet ingredients over the dry ingredients and mix together until just combined. Stir in the melted butter until fully incorporated.

2. Pour the batter into prepared pan and bake until golden brown and a cake tester inserted in the center of the loaf comes out clean, about 1 hour and 10 minutes. Allow to cool for 20 minutes before slicing.

I like to add a crunchy cinnamon-sugar topping to this bread. To do this, mix together 3 parts sugar and 1 part cinnamon (by volume) and sprinkle generously over the batter before baking.

Dominique Ansel’s Banana Bread

******

Nana’s Banana Bread

Recipe adapted from DamGoodSweets

Yield: 1 loaf

Cook Time: 1 hour, 10 minutes

INGREDIENTS

  • 1 stick unsalted butter, at room temperature, plus more for the pan
  • 1¾ cups all-purpose flour, plus more for the pan
  • ½ teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 very ripe bananas
  • 1 teaspoon fresh lemon juice
  • ½ cup sugar
  • ½ cup packed light brown sugar
  • ½ teaspoon pure vanilla extract
  • 2 large eggs
  • ¼ cup buttermilk

DIRECTIONS

1. Heat the oven to 350°. Grease the bottom and sides of a 9-by-3-inch loaf pan with butter, then dust with flour.

2. In a bowl, sift together the 1¾ cups flour, cinnamon, baking soda and salt. In another bowl mash the bananas with the lemon juice.

3. In a large bowl, using an electric mixer, beat the 1 stick of butter with the sugar and vanilla. Beat in the eggs, one at a time. Add a third of the dry ingredients and half of the buttermilk; mix. Repeat until all of the dry ingredients and buttermilk are incorporated, then beat in the banana mixture.

4. Pour the mixture into the loaf pan and bake in the middle of the oven for 60 to 70 minutes, until the top of the bread is golden brown and a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then turn out onto
a rack and let it cool completely.

******

Brown Butter Banana Bread

Super moist banana bread made extra flavorful with brown butter. This banana has amped up flavor plus perfect texture and is so easy to make.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes

Ingredients

  • 3 medium bananas*, mashed (about 1 cup mashed)
  • 1 cup sugar
  • 1/2 cup plain fat free Greek yogurt (or sour cream)
  • 1/2 cup butter (1/2 cup is equal to 1 stick or 8 tablespoons)
  • 2 eggs
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla
  • 1 3/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • optional: 1/2 cup semi sweet chocolate chips

Instructions

  • Preheat oven to 325 degrees and grease a 9×5 inch loaf pan.
  • In a small sauce pan, melt butter. Once melted, continue to cook at a gentle boil, stirring occasionally, until butter is no longer yellow and reaches a golden amber color. Remove from heat and transfer to a large mixing bowl along with mashed banana, Greek yogurt (or sour cream), sugar, eggs, buttermilk, and vanilla. Mix well.
  • Add flour, baking soda, and salt and stir (don’t use an electric mixer for this part!) just until dry ingredients are incorporated and there are no more streaks of flour in the batter. Don’t over mix. (If adding chocolate chips, stir them in now)
  • Pour batter into your prepared baking pan. Bake for 50-60 minutes until an inserted toothpick in the middle comes out clean (a few loose crumbs are okay but no wet batter).
  • Allow to cool at least 10-15 minutes. Slice and serve immediately or store in airtight container at room temperature up to 5 days.

Notes

For most flavorful banana bread, use very ripe bananas (that have begun to brown)
******

Brown Butter Caramelized Banana Bread

yield: 1 large loaf of banana bread

Author: Kayla Howey

ingredients

1 1/3 cups all-purpose flour
1 tsp baking soda
¾ tsp kosher salt
1 stick butter, cut into 8 pieces
½ cup granulated sugar
½ cup honey
12 oz mashed brown bananas (about 3 medium bananas)
2 eggs, beaten
½ cup Greek yogurt
1 ½ tsp pure vanilla extract
½ tsp pure almond extract (optional)
2 tbsp butter
2 ripe bananas, sliced
pinch of kosher salt
2 tbsp honey
softened salted butter, for slathering
more honey, to drizzleinstructions
Preheat the oven to 325°F. Grease a 9×5 loaf pan and place a piece of parchment paper inside so that it sticks to the sides and hangs over the pan.
Whisk the flour, baking soda, and salt together in a mixing bowl. Set aside.
Add the butter to a saucepan and melt it over medium-low heat. Allow it to continue to cook over low heat as it starts to bubble. After 5-6 minutes, the bubbling will begin to subside as it becomes browned and nutty smelling. The speckles should be a deep amber color, but not black (watch it closely as it will burn quickly). Turn off the heat and allow the butter to cool slightly.
Add the sugar to a large mixing bowl. Pour the brown butter in. Whisk vigorously until really well combined. Whisk in the honey, mashed bananas, eggs, Greek yogurt, vanilla, and almond extract until incorporated.
Fold in the dry ingredients until smooth. Pour the batter into the prepared loaf pan.
Meanwhile, heat a large sauté pan over medium heat. Add the butter and let melt. Add the sliced bananas, spreading them out into an even layer. Let caramelize on one side until golden. Season with a pinch of salt. Flip the bananas over and cook for another minute. Stir in the honey. Let bubble for a minute or so. Turn off the heat.
Spoon half of the caramelized banana mixture over the batter. Reserve the rest for serving.
Bake the banana bread uncovered for 55 minutes until browned. Let cool slightly. Use the parchment paper to pull the bread out of the pan. Slice it into thick slices and serve warm with softened salted butter, a drizzle or so of honey, and the reserved caramelized bananas.
notes
Use the darkest, softest bananas you can get your hands on for the best tasting banana bread!

******

Brown Butter Bourbon Banana Bread

By Jennifer Perillo

Food52 Editors’ Comments: WHO: Jennifer Perillo is the author of the cookbook “Homemade with Love.” WHAT: A blond, bold, boozy bread with brown butter, bourbon, buttermilk, and brown sugar. It’s bananas! HOW: Dice one banana and sauté it in brown sugar until it’s caramelized. Mash the other two bananas, then beat them with eggs, sugar, brown butter, vanilla, and bourbon. Add this to your dry ingredient mixture along with some buttermilk, then fold in toasted pecans and the caramelized banana pieces. WHY WE LOVE IT: Why are we so conditioned to always mash bananas before putting them into a banana loaf? This recipe is going to break our habit. Folding diced, caramelized bananas into the batter provides bites of sweet, pure banana flavor to an otherwise monotonous bread. Oh, and this quick bread also has bourbon in it. Enough said.

Serves one 9-inch loaf

  • 2 cups flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons butter
  • 3 very ripe bananas
  • 2 large eggs
  • 3/4 cups plus 1 tablespoon, brown sugar, divided
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon bourbon
  • 1/2 cup buttermilk
  • 2/3 cups toasted, chopped pecans
  1. Preheat oven to 350° F. Grease only the bottom of a standard size loaf pan with butter or nonstick cooking spray. Combine flour, baking soda, baking powder, and salt in a medium-sized bowl. Set aside.
  2. Melt butter over medium heat in a small, heavy-bottomed pot. Cook until it begins to brown, but not burn; it will smell nutty and fragrant. Remove from heat and let cool for 10 minutes.
  3. Peel and dice one banana. Mash the remaining two bananas in a small bowl; set aside. Heat 1 tablespoon of the brown sugar in a small skillet over medium heat until it begins to melt and turn golden. Add diced banana pieces and sauté until well coated and caramelized. Remove from the pan and set aside.
  4. Beat eggs on medium speed in a stand mixer. Add the remaining brown sugar and beat until foamy and combined. Add the mashed bananas, cooled browned butter, vanilla, and bourbon; beat until mixed well. Scrape down sides of bowl again with rubber spatula.
  5. On low speed, pour in 1/3 of the flour mixture. Increase mixer speed to medium and mix until just blended. Pour in 1/3 of buttermilk and beat until just blended. Repeat this process with remaining flour and buttermilk. Fold in pecans and caramelized banana pieces. Pour into prepared loaf pan and bake for 55 to 60 minutes, until a toothpick inserted in center comes out clean.

Magnolia Bakery’s Cupcakes & Icing

24 Jul

Magnolia Bakery’s Cupcakes

YIELD 24 cupcakes   |   TIME: About 45 minutes

INGREDIENTS

  • 1 cup (2 sticks) of unsalted butter, softened, plus extra for greasing pans
  • 1 ¼ cups all-purpose flour, plus extra for dusting pans
  • 1 ½ cups self-rising flour
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 4 large eggs, at room temperature

PREPARATION

  1. Preheat the oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. Mix the flours together in a bowl. In a glass measure, mix the milk and vanilla.
  2. In a large bowl, cream the butter with an electric mixer at medium speed until smooth. Add the sugar gradually and beat until fluffy (about 3 minutes). Add the eggs one at a time, beating well after each addition. Gradually add the flour mixture, alternating with the milk and the vanilla, beating well after each addition. Spoon the batter into muffin cups about 3/4 full.
  3. Bake until the tops of the cupcakes spring back when lightly touched, 20 to 22 minutes. Remove cupcakes from the pans and cool on a rack before icing.

Magnolia Bakery’s Buttercream Vanilla Icing

INGREDIENTS

  • 1 cup (2 sticks) unsalted butter, softened
  • 8 cups confectioners’ sugar
  • ½ cup milk
  • 2 teaspoons vanilla extract
  •  Food coloring (optional)

PREPARATION

  1. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food coloring if desired. Frost cupcakes. Serve at room temperature. Leftover icing freezes well for up to two months.

Thank you NYT Cooking

Mille-Crêpe Tiramisu Birthday Cake

4 Sep

millescrepes-recipe

You know you want to make this….

Mille-Crêpe Tiramisu Birthday Cake

Recipe adapted from Francisco Migoya of Hudson Chocolates, Poughkeepsie, New York

Yield: One 8-inch cake

Cook Time: 40 minutes (plus 5 hours chilling)

INGREDIENTS

Crêpes

  • ¾ cup plus 2 tablespoons cake flour
  • ¾ cup plus 1 tablespoon all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons kosher salt
  • 4 large eggs
  • 5 large egg yolks
  • 1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
  • 2 cups whole milk
  • 3 tablespoons Armagnac or cognac
  • Nonstick pan spray

Tiramisu Filling

  • 1¼ cups confectioners’ sugar
  • 4 cups mascarpone cheese
  • ½ cup sweet Marsala wine (or half as much rum or coffee liqueur)
  • ¼ cup natural cocoa powder

DIRECTIONS1. Make the crêpe batter: In a fine-mesh sieve set over a medium bowl, sift together the cake flour, all-purpose flour and sugar. Whisk in the salt. In another medium bowl, whisk together the eggs and egg yolks. Add the egg mixture to the flour mixture and whisk until smooth and webby (it will be very thick). In a slow, steady stream, whisk in the butter, then the milk and the Armagnac, until the batter is smooth (if there are any lumps, strain the batter through a fine-mesh sieve and into a medium bowl). Cover the bowl with plastic wrap and refrigerate for 1 hour.

2. Line a baking sheet with parchment paper. Set an 8-inch nonstick skillet over medium-high heat. Lightly coat with nonstick pan spray. Gently stir the crêpe batter, then pour ¼ cup of batter into the skillet. Holding the skillet by the handle, tilt and turn the skillet to quickly disperse the batter. Cook the crêpe until the underside is golden-brown, about 1½ minutes. Lightly jerk the skillet to loosen the crêpe, then flip the crêpe over using a spatula, a more vigorous jerking motion, or your fingers. Cook on the other side until golden-brown, about 30 seconds, then slide the crêpe onto the parchment-paper-lined baking sheet. Repeat until all of the batter is used (you’ll end up with about 20 crêpes total, and will need 18 for the cake). Refrigerate the crêpes on the baking sheet until completely chilled, at least 2 hours or overnight.

3. Make the tiramisu filling: To a fine-mesh sieve set over a large sheet of parchment paper, add the confectioners’ sugar. Transfer the confectioners’ sugar to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), and add the mascarpone cheese and the Marsala wine. Use the paddle attachment to combine the mixture on low speed until well combined.

4. Remove the crêpes from the refrigerator. Insert an 8-inch cake round (a cardboard circle for the cake to rest on) into an 8-inch cake ring. Add 1 crêpe to the cake round so it lies flat. Add ¼ cup of the tiramisu filling to the center of the crêpe and use a small offset spatula to evenly spread the filling over the crêpe. Repeat with the filling and 17 more crêpes, leaving the last crêpe on the top plain (refrigerate the leftover filling; you’ll use it to finish the cake). Leaving the cake in the cake ring, chill the cake in the refrigerator for at least 2 hours or overnight.

5. Remove the cake from the refrigerator and use a blow-dryer to warm the sides of the cake ring and loosen it (a hot, wet and wrung-out kitchen towel pressed against the sides of the ring works too). Remove the ring by setting the cake on top of a tall, quart-size cylindrical can (a 28-ounce can of tomatoes works well). Slide the cake ring down (if it sticks, apply more heat); the ring should slide right off while the can supports the cake. Remove the cake from the can and set it on a cake plate or platter. Spread the remaining tiramisu cream on top of the cake. Add the cocoa powder to a fine-mesh sieve and sprinkle it over the top of the cake. Slice and serve.

Read more:http://www.tastingtable.com/entry_detail/chefs_recipes/12552/Mille_Crepe_Tiramisu_Birthday_Cake_Recipe.htm#ixzz3koGBco7a

What’s been haunting me: Brazil Sao Judas Tadeu Coffee

30 Jul

Brazil Sao Judas Tadeu

May 2012 – July 2012

49th Parallel notes: Sweet, soft – dried apricot, chocolate & toasted almond.

Elysian Coffee notes: well balanced and mildly acidic with a medium, buttery mouth-feel.  Aromas of: almond, marzipan and vanilla, with: pistachio, apricot and milk chocolate. You want to brew this on Clover there.

My notes: Sweet, smooth, extremely well balanced. Buttery, caramel, chocolate, bit of almond, some fig. A bit of cream brings out the best of it. Mindblowingly amazing, yet hauntingly delicious. Liquid heaven.

 

My childhood in a dessert: Ovaltine & Rice Krispies

24 May

Growing up in Vancouver as a child of immigrants in the 80’s, it wasn’t easy to assimilate into the Western culture and still have to struggle to maintain my Chinese heritage. I didn’t have Saturday morning cartoons because I had Chinese school, had thick glasses from grade 4 onwards and I wanted to bring a ham and cheese sandwich to lunch because the other kids would make fun of me that I was eating worms, when it was really chow mein.

Times have changed, of course… kids don’t have to struggle with their cultural identity as much anymore and I’m sure there’s a “Chinese Day” in high school cafeterias with chow mein, spring rolls and all.

So when I saw this recipe it brought me back. Back to the good old days of comfort food, homemade sweets and I smile thinking that this is symbolic of my childhood growing up… Ovaltine and Rice Krispies….

Ovaltine Pudding with Honeyed Rice Krispies

Malty Ovaltine flavors these puddings from New York City chef Pichet Ong.Ovaltine_Pudding_with_Honeyed_Rice_Krispies

SERVES 8

  • 2 1/4-oz. packages unflavored powdered gelatin
  • 1 cup milk
  • 3 cups heavy cream
  • 3/4 cup Ovaltine powder
  • 1 vanilla bean, split and seeds scraped and reserved
  • 10 oz. bittersweet chocolate, finely chopped
  • 1/2 tsp. kosher salt
  • 1/4 cup sugar
  • 3 tbsp. honey
  • 3 tbsp. unsalted butter
  • 1 3/4 cups crisped rice cereal, such as Rice Krispies
  • Whipped cream, for serving

In a 2-qt. saucepan, sprinkle gelatin over milk and let sit for 5 minutes. Add cream, Ovaltine, and vanilla seeds and heat over medium heat; cook, stirring often, until gelatin dissolves and mixture is warmed through. Remove from heat and stir in chocolate and 1/4 tsp. salt until smooth. Pour mixture through a fine strainer into a large pitcher; then pour into eight 6-oz. serving glasses or ramekins. Cover each glass with plastic wrap and refrigerate until chilled and set, at least 2 hours or overnight.

Meanwhile, heat sugar, honey, and butter in a 4-qt. saucepan over medium-high heat. Cook, swirling pan often, until mixture turns the color of medium-dark caramel; add remaining salt and cereal and stir to coat evenly. Transfer mixture to a greased baking sheet and spread out evenly; let cool and then break into small chunks.

To serve, uncover each pudding and top with some of the crisped-rice mixture. Garnish with a dollop of whipped cream and serve immediately.

A VERY Late Xmas Wishlist & Gift Ideas pt. 1

23 Dec

The older I get, the less I buy for myself and the more I buy for others. I’ll buy you what I think you’ll like or need, or I won’t buy you anything at all. If I see something I think you’ll like, I probably won’t be able to wait till your birthday/anniversary/Christmas – it’ll just show up at your door. I’ve bought stuff for everyone else but myself this year, but think I’ll start my wishlist around Xmas and hopefully acquire it throughout the year.

Here are a few things I’m lemming, and hoping that if you’re stuck for some last minute Xmas gifts, my list will give you a few ideas.

  1) CHOCOLATE – you can NEVER go wrong with chocolate, unless it’s Black Magic or Ferrero Rocher (not that I’m a chocolate snob, but these are GIFTS, you see). I always go local (no Godiva) because the local stuff are more artisan and tend to be fresher (there IS a difference). My go-to places for impressive, unique, local artisan chocolates are Thomas Haas (they also have the most buttery pastries) and Chocolaterie de la Nouvelle France (new on the chocolate scene). Like last year, order a day or 2 ahead at Thomas Haas (they’re closed on Sundays and Mondays, unfortunately), but I spotted their gift boxes at Whole Foods on West 8th and Cambie Street. If you want to impress someone, the Earl Grey chocolate at Chocolaterie de la Nouvelle France is to die for.  

2) LOLLIA WISH PARFUM – I’ve always loved the Lollia line, especially their Shea Butter handcremes (the perfect hostess gift) and their candles. I was in a store the other day and overheard 3 different people inquire and rave about the Wish parfum (which were conveniently sold out, by the way) and they were added to the waitlist. I have the Wish handcreme, and it dawned on me how dreamy it would be in a parfum (a sweet bouquet of sugarcane, vanilla bean and jasmine). Now on the hunt for it. Get on the list at Beautybar, U Life and Nikaido Gifts. Or online at Anthropologie.

3) URBAN DECAY NAKED PALETTE – This gorgeous neutral palette has sparked a lemming and buying frenzy almost as crazy as Chanel Vamp (’94)and Black Satin (’06) which went international. No, it’s more of an underground lemming craze a la Bobbi Brown’s Shimmering Nudes Palette (’08) that’s not based on the current fashion craze or fad but because it’s timeless. This palette was released at the end of summer and is completely SOLD OUT.

I have to admit I’ve lapsed on this beauty thing, but when I saw Jen from FrmHeadToToe.com use it (I’ll write a post on her later – she’s my newest makeup guru), I just HAD to have it, only to add myself to the waitlist of 300 at Sephora at Pacific Centre. Want to know how many people want it? I posted on Twitter that I was going to look for it and 4 girls joined in on the conversation – everyone wants it! I stood in the UD section just looking over the collection when the salesperson approached me and said “let me guess, you’re looking for the Naked palette too. Let me add you to the list, we should have some coming in after Christmas.” The proof is in the pudding. If I ever get my hands on it I’m buying 2. I can’t review it because I’ve never held it in me hands (there wasn’t even a tester at Sephora! Guess someone pried it out of the case and swiped it!) but Temptalia, Makeupgeek, MusingsOfAMuse and many other beauty sites gave it full marks, no cons and pretty much a must have in everyone’s collection!