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Category Archives: Sweets

Honey & Mustard Rib of Beef

A bottle of Hannaford store brand Dijon mustard.

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Honey & Mustard Rib of Beef

Barbecue Recipe - Honey & Mustard Rib of Beef

1 tbs Schwartz Mustard Seed
2 tbs Dijon mustard
2 tbs runny honey
1.5 kg (3 lb 4 oz ) rib of beef on the bone
1 packet Schwartz Mix for Classic Roast Beef Gravy
Sea salt and black pepper

Place the meat on the grill and cook for 20 minutes. Meanwhile, mix together the Mustard Seeds, Dijon mustard and honey. Season well. Remove the joint from the grill and spread half the mustard mixture over the meat.

Cook the meat uncovered for 30 minutes. Remove the joint from the grill and spoon over the remaining mustard mixture and baste with the cooking juices. Cook for a further 15 – 30 minutes.

For rare beef, reduce this cooking time to 45 minutes. For medium cooked beef, cook for 1 hour. For well done beef, increase the cooking time to 1 hour 15 minutes. Remove the cooked joint from the grill and cover with foil and a clean cloth and leave to stand for 15 minutes before carving. Make up the Gravy Mix following packet instructions and serve with the beef.

Makes 4 servings.

Makes 6 to 8 servings.


 

 
 

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Mini Spiced Apple Tarts with Chocolate

Apples are an all-American success story-each ...

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It’s that time of the year where Christmas lights start going up and families plan their Thanksgiving feasts. A big part of the holidays are apples, more specifically apple pie.. YUM. There’s nothing that can be wrong with a hot, fresh, flaky and juicy apple pie. And what’s better than just a slice- a tart! Just as flaky and yummy but smaller and with CHOCOLATE. Plus at the Thanksgiving table theres GOING to be that family member(s) that doesn’t want to eat too much dessert, or a big slice or they’re watching their weight. So this is the PERFECT addition to your dessert spread!

Petite decadent pastry shells filled with moist apples, brown sugar, spices and zest topped with lucisious chocolate and the only things left to complete the deal is your hand and mouth! I swear by Williams & Sonoma Basic Pastry Dough recipe because it’s easy, fast and super tasty. I just tweek it a bit of course!

OF COURSE I used my AMAZING Babycakes Machine and the tarts  they came out so cute and petite! However, these can be done in regular mini-muffin tin pans.

Basic Pastry Dough:

Spiced Apple Filling:

  • 4 green apples- peeled and cubed small
  • 2/3 cups firmly packed dark brown sugar
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • pinch salt
  • 1 tsp cinnamon powder
  • 1/4 tsp freshly grated nutmeg (fresh is so much better!)
  • 1 tsp lemon juice
  • 1 tbsp fresh orange zest
  • pinch clove powder
  • PAM Baking Flavor

Chocolate Drizzle:

  • 3-4 bittersweet chocolate squares (I used Ghiradelli)
  • 2-3 tbsp half & half (I used fatfree Land-o-Lakes)
  • 2-3 tbsp warm water

Before Chocolate..

For the Pie Dough:

1. In a food processor add the flour, salt and sugar and pulse until blended. Add the cubed butter and pulse until the butter chunks are small pea sized. While pulsing, slowly dribble in the cold water. Add enough water until the dough has turned into a rough mass.

2. Place dough mixture on a floured counter and form into a 1-2 inch thick disk. Wrap with plastic and place in the fridge for AT LEAST 2 hours.

For the Apple Mixture:

1. In a bowl mixture together all the ingredients listed above. Place aside.

Putting it together..

**If using a conventional oven, preheat to about 375. Spray the muffin tins.

1. After 2+ hours, remove the dough from the fridge onto a floured surface. Using a rolling pin, roll out into a thin pastry sheet (just before its thin enough to see through! Using a round 3 inch cookie cutter or a knife, cut out circles. Regardless of whether you’re using the babycakes machine or regular muffin tins, make sure to SPRAY them. Line each cup with the circles of dough pressing lightly into the cup to create a tart shell. If using babycakes machine, use the pie tart tool to press into the cups. Bake for about 5 minutes or until the shells are slightly cooked and slightly golden.

2. Remove the tins from the oven/ open the babycakes machine lid. Add enough apple filling to come over the top of the tin a little. Bake for another 8-10 minutes, or until apples are soft and crust is golden brown and crispy. Remove each tart from the tin/babycakes machine and let cool on a rack.

Pouring the Drizzle..

1. Heat chocolate in a microwave safe bowl for about 45 second. Pour in milk and 1 tbsp of water. Heat for another 30-40 second. Stir and if not melted, add another tbsp hot water and heat for another 30 second. Stir until smooth and glistening. You want the consistency to be a bit thin so you can drizzle the tarts.

2. Using a small whisk or spoon (I used a spoon) drizzle the tarts in a fast back and forth motion until tops are covered. Cool until chocolate is hardened.

Makes about 20 tarts

Serving Suggestions:

Hot with fresh whip cream and chocolate curls

Hot with fresh vanilla or dulce de leche ice cream

Hot with a nice cup of coffee

Wanna See More Recipes Using the Babycakes Machine?

 

 
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Posted by on March 25, 2011 in Baking, Chef Priyanka, Fruit, Sweets

 

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Homemade Dulce de Leche Ice Cream with Fresh Dulce de Leche

Merengue dulce de leche

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I don’t know how else to describe this ice cream, but other than decadent goodness (with not as much fat as you might think!) Also it’s not that difficult to make and its definitely a crowd pleaser. I made it for Thanksgiving to accompany our Pecan and Pumpkin pies and it was heavenly.

Creamy dulce de leche flavored ice creamed dripping with thick, caramel colored fresh dulce de leche- what could be better! Plus, you can make a huge batch and store it in the freezer! Yummy! I eat mine topped with raspberries, blackberries or strawberries. Also a scoop of this decadence tastes delicious in some homemade Iced Coffee Frappacino!

Furthermore, traditional Dulce De Leche ice cream is made with egg yolks for that custardy and creamy texture. However, I found my EGGLESS recipe to be just as good and creamy and HEALTHY (well healthier!). Anyways on to the scrumptious, creamy, amazing goodness of Homemade Dulce De Leche Ice Cream:

Ice Cream:

  • 1 cup heavy cream (yes I know, not healthy but this is the fattiest portion of the dish, and it makes about 3-4 cups of ice cream!)
  • 1 cup milk (I used skim plus)
  • 1 cup fatfree half & half (I used Land-o-Lakes Brand)
  • 4 tbsp sugar
  • 1 cup Homemade Dulce de Leche (Recipe BELOW)

1. In a heavy, large sauce pan heat together the heavy cream, milk and half & half over medium heat. Whisk int he sugar to dissolve. Once the mixture comes to a boil, remove from the heat and stir in 3/4 of the Dulce de Leche.

2. Cool COMPLETELY in the fridge for at least 2 hours. Don’t make the mistake of cooling over an ice bath and popping it into the ice cream maker- it won’t churn properly! (Trust me I’ve done it before).

3. Once cooled, prepare in your ice cream maker as the instructions state in the manual.

Towards the end, right before the ice cream is thick enough to your desired texture, drizzle in remaining dulce de leche to create swirls-

yes I was drooling at this point. Transfer to an air tight container and chill in the freezer until ready to serve.

Makes about 4 cups

Homemade Dulce De Leche:

  • 2 cups milk (I used skim plus)
  • 2 cups fatfree half & half (I used Land-o-Lakes Brand)
  • 1 vanilla bean- split with the seeds scraped out.
  • 1 1/2 cups sugar
  • 1/4 tsp salt
  • 1/2 tsp baking powder

See all those specs of Vanilla Beans.. YUM..

1. In a large heavy pot pour the milk, half & half, sugar and vanilla bean & seeds and heat over medium heat. Bring to a simmer, stirring occasionally until the sugar is dissolved. You do NOT want to BOIL the mixture!

2. Once the sugar is dissolved add the baking soda and stir. Lower heat to LOW and cook stirring occasionally. You want the mixture to be BARELY simmering. This is a slow process, so some patience is required :) Cook for 1 HOUR.

3. After 1 hour, remove the vanilla bean and cook stirring occasionally for another 2 hours until you’ve achieved a medium-dark caramel color. It should reduce to about 1-1 1/2 cups.

4. Once you’ve achieve the color and thick texture (be careful it splatters a bit while you stir, and you don’t want to be burnt by HOT sugar!), remove the mixture from the stove. Over a heat proof bowl with a fine write mesh strainer, strain the dulce de leche. Cover with a lid/plastic wrap and store in the fridge until ready to use.

Makes about 1-1 1/2 cups

Like Eggless Desserts? Check out these!

Eggless Tiramisu infused with Amaretto

Chiroti- Indian Dessert sweetened with Cardamom & Saffron

Mini Apple Pie Tartlets with Chocolate

 
 

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Baked Sweet & Spicy Sweet Potato Fries

Picture of fries made from sweet potatoes.

Image via Wikipedia

by chefpriyanka
I love fries- who doesn’t! You’re only LYING to yourself if you say that you don’t like fries. I don’t eat fries because they’re deep-fried and unhealthy. Of course if someone handed me a nice crispy curly fry or waffle fry, I wouldn’t be able to refuse! However, I don’t like getting that greasy, fatty feeling that I generally get after eating deep-fried food; another reason why I avoid fried items!
But, this weekend I made some sweet & spicy sweet potato fries that were amazing- crispy, light, salty, sweet, spicy what can be better than that! Plus, sweet potato is generally low in calories (~150/medium potato) and high in Vitamin A and Dietary Fiber. Baked crisp with melted brown sugar and spicy cayenne- believe me the combination is delicious!
Baked Sweet & Spicy Sweet Potato Fries:
  • 3 sweet potatoes- washed & scrubbed
  • 3 tbsp dark brown sugar
  • 1 tbsp cayenne pepper
  • 1/2-1 tbsp smokey paprika
  • 1/2 tbsp extra virgin olive oil
  • coarse black pepper- few grinds
  • salt- to taste
  • 1 tbsp dark brown sugar (for garnishing)
  • few sprigs of chive- finely chopped
  • PAM olive oil flavor

1. Preheat oven to 425. In a small bowl whisk together oil, pepper, cayenne pepper and paprika.

2. Cut the potatoes into strips (french-frie size) and lay them on a baking sheet. Pour oil mixture over potatoes and toss until evenly coated. Spray with some pam and make sure each strip is hitting the baking sheet. Sprinkle with brown sugar evenly over potatoes.

3. Bake for 30-35 minutes until darker and crispy, tossing every 10 minutes. Remove and cool. While cooling, sprinkle with remaining brown sugar and garnish with chives. Serve with your favorite dipping sauce- I recommend Honey Mustard YUM :)

Serves 4

Look at those crispy fries sparkling with brown sugar.. yummy..

 

Want MORE Vegan?

Tandoori Tofu Masala “Salad”

Roasted Garlic Baba Ghanoush

Indian Sloppy Joe (Pav Bhaji)

…and more..

Nutritional Info

 

 

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Snowy Chocolate Cupcakes

Home-made chocolate cupcakes Self-raising flou...

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Source: chefpriyanka.wordpress.com

Did you ever want to make just a few cupcakes for maybe you and your immediate family or some friends? Isn’t it annoying when recipes are written to serve like 24 cupcakes- does anyone reallyneed to eat 24 cupcakes? No. Aside from the fact that it’s not healthy, it’s just completely unnecessary if you’re not having a party or get-together. So, I decided to make these cupcakes in a small batch, therefore nothing goes to waste and no one is compelled to eat more (even though they’re so delicious you’re going to want to eat like 5 of them at one sitting :) ).

Scrumptious chocolate cupcakes topped with lucisious dark chocolate frosting and snow! And by snow I mean sweetened coconut flakes- yummy! They’re easy to make and even easier to eat! And the cake is unbelievably moist because I used homemade buttermilk of course! Oh, if you’re wondering what kind of cupcake liner I used, they’re Reynolds Wrap! I did not use mybabycakes machine with this recipe- I know surprise surprise! I was in the mood for a regular sized cupcake :) .

Snowy Chocolate Cupcakes:

1. PREHEAT oven to 350 degrees. Spray a 12 cup cupcake sheet with PAM and place liners in each cup. Set aside.

2. Melt the chocolate squares in the microwave and set aside to cool a bit. Meanwhile in large bowl beat together softened butter, brown and white sugar until creamy. Add the egg and beat until combined well about 2 minutes. Using a spatula stir in the melted chocolate.

3. In a medium bowl sift together flour, baking soda, baking powder, salt and cocoa. In a small bowl combine buttermilk and vanilla- set aside.

4. With the mixer on low, add in about 1/3 of the flour mixture and blend well. Then add about 1/3 of the buttermilk mixture and blend well. Continue adding the flour mixture and buttermilk mixture, alternating and mixing well between each addition. Scrape sides of bowl with the spatula. DO NOT OVER MIX.

5. Pour about 2 hefty tbsp of mixture into each cup. Bake for about 15 minutes or until a toothpick inserted comes out clean. Remove and cool before frosting.

Makes 12 cupcakes

Dark Chocolate Frosting:

  • 4 tbsp Melted Unsalted Butter
  • 1/2  cup Unsweetened Cocoa Powder (I used Ghiradelli Brand)
  • 1 oz bittersweet chocolate melted (I used Ghiradelli 70% Cacao Bar)
  • 3 cups Confectioner’s Sugar
  • 3-4 tbsp Milk (I used skim plus)
  • 1/2 tsp Vanilla Extract

1. In a large bowl combine melted butter and cocoa. Add the melted chocolate. Mix well until lumps are smooth. Using a hand mixer beat in confectioner’s sugar and 2-3 tbsp of milk. Beat until thick and creamy- I like my frosting really thick because it’s easier to pipe that way. However, you can add more or less milk depending on your desired consistency.

2. Place frosting into a piping bag with a medium round tip, or cut off a small corner of a big ziplock bag. Pipe into swirls on the cooled cupcakes. Top with a generous amount of sweetened coconut and serve!

Makes about 2 cups

Like Cupcakes? Try These!

Chocolate-Pumpkin Cupcakes

Vanilla-Chocolate Cupcakes with Raspberries

 

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Peppermint Bark Lollipops

a girl with a lollipop

Image via Wikipedia

Do you like peppermint bark? Do you like lollipops? Then you’re going to love these sweet treats- Peppermint Bark Lollipops. So easy to make. Cheap, cute and did I mention they’re a show stopper. Yes. SHOW stopper. I made about 60 lollipops for a Christmas Eve party and everyone was talking about them! It’s just the right amount of chocolate and peppermint and they’re great for big parties, to hold and walk around and still look pretty :) .

Going for an NYE party? Make these and bring them! Plus I’ll show you how to turn these lollipops into a chocolate bouquet- it’s super easy and cheap! And impressive, might I add. Let’s get started:

Peppermint Bark Lollipops:

Holiday Bouquet Prep:

  • 1 small basket (I bought mine from Michael’s)
  • 1 small styrofoam ball (I bought mine from Michael’s)
  • ribbon- assorted colors
  • pine tree leaves- optional

Tools: cookie sheets, parchment paper

1. Break up the dark and 1 bar of the semisweet chocolate and place into a glass bowl. Microwave for 35 seconds. Remove, stir with a spatula. Microwave for another 35 seconds. Remove and stir. Microwave for another 35 seconds if chocolate is not melted. When it’s just melted add the remaining semisweet chocolate bar and stir until everything is smooth and melted. Add 1-1 1/2 tbsp peppermint extract and stir. Melt the white chocolate in a separate bowl and stir in 1 tbsp peppermint extract.

2. On a cookie sheet (I used 3 of them) line with 1-2 sheets of parchment paper. Using a tbsp pour 1 tbsp of dark chocolate into a circle on the cookie sheet. Take the cookie stick and swirl into the bottom of the circle. Decorate with cranberries/pearls/sprinkles or a drop of white chocolate in the center and swirl with a toothpick. Repeat until chocolate is finished. I made a few white chocolate lollipops. Place in the fridge until hard and cool.

3. To make the bouquet: Cut small pieces of ribbon and tie around each stick. Using a scissor curl ends. Place lollipops in the freezer an hour or 2 before placing in the basket before your party. Place styrofoam ball in the basket and if using pine tree leaves, cover the foam with the leaves. Once the chocolate lollipops are hard and slightly frozen, stick them into the styrofoam until the whole thing is covered like a bouquet.

Makes 60 chocolate lollipops


Like Chocolate? Like Dessert? Check these out!

Mini Chocolate-Pumpkin Cupcakes

Vanilla Cupcakes with Dark Chocolate Frosting

Snowy Chocolate Cupcakes

Chocolate-Pumpkin Spice Latte

 

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Pearly Peppermint Bark

Chocolate en Rama

Image via Wikipedia

Want chocolate? Want dessert? Want something that doesn’t require baking or cooking? This is THE dessert for you! Well, you can categorize it as candy too, but I prefer calling it dessert. Just a tiny piece of this chocolatey and minty peppermint bark will satisfy your sweet tooth and after dinner dessert craving! It’s “pearly” because I decorate it with pastel green sugar pearls- festive and delicious!

Pearly Peppermint Bark:

  • 2 bars bittersweet chocolate (I use Ghiradelli 70% cacao)
  • 1 bar white chocolate (I use Ghiradelli)
  • 1-2 tbsp peppermint extract
  • green sugar pearls- for decorating

1. In a microwave-safe bowl break up dark chocolate bar and microwave for 35 seconds. Remove and stir with a spatula and microwave for another 35 seconds. By this time the chocolate should be melted, if there are unmelted chunks, just stir until everything is melted. Set aside for about 1-2 minutes until room temperature. Stir in 1- 2 tbsp of peppermint extract.

2. Repeat process for white chocolate and stir in extract. Set aside to cool until room temperature.

3. On a cookie sheet lined with parchment paper, pour dark chocolate and spread evenly, but don’t make it too thin. Pour white chocolate on top and using a toothpick or a wooden skewer, swirl into dark chocolate. Top with sugar pearls. Set aside to cool (uncovered or covered is fine).

4. Break the chocolate into chunks and eat!

Like Chocolate? Like Dessert?

Peppermint Bark Lollipops

Snowy Chocolate Cupcakes

Mini Spice Apple Tarts with Chocolate

Vanilla Cupcakes with Dark Chocolate Frosting

 
 

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