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Tag Archives: Dessert

Homemade Dulce de Leche Ice Cream with Fresh Dulce de Leche

Merengue dulce de leche

Image via Wikipedia

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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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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Rose Infused Red Velvet Cake Pops

Photograph of a slice of a 4-layer red velvet ...

Image via Wikipedia

by chefpriyanka

Growing up I wasn’t a very big fan of Valentine’s Day. I don’t really like red roses and I hate hearts (maybe I’m traumatized by all the heart shaped jewelry that Staten Island girls wore). But, nonetheless I do like to indulge in chocolate and desserts whether or not I have a valentine. There’s no rule that says ‘you can only eat chocolate & strawberries if you have a valentine.’ If you want to make a special dessert for yourself or a loved one then this recipe is perfect for you!

I’ve been seeing ‘Cake Pops’ pop up everywhere! It’s the new fad in the dessert world. If you’re not aware of their existence let me fill you in. It’s moist cake mixed with frosting and enrobed in chocolate. And what’s better than rich Red Velvet cake enrobed in intensely dark chocolate? Well, infusing it with rose and topping with real silver leaf are just a few tweeks and additions that I thought would make it go from great to awesome. The process isn’t hard, it’s just a bit time consuming. But, if you’re looking to indulge and treat yourself or a loved one, then the time and effort are definitely worth it!

Red Velvet Cake:

  • 2 1/2 cups + 5 tbsp All Purpose Flour
  • 1 1/2 cup granulated sugar
  • 1 tsp baking soda
  • 1 1/2 tbsp unsweetened cocoa powder (I used Ghiradelli Bran)
  • 1 tsp salt
  • 1 cup buttermilk (I used Homemade)
  • 1 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 1/2 tbsp red food coloring
  • 1 tsp white distilled vinegar
  • 1 tsp rose water
  • PAM Baking Flavor

Cream Cheese Frosting:

  • 3 cups confectioner’s sugar
  • 6 oz reduced fat cream cheese, softened (I used Philadelphia Brand)
  • 2 1/2 tbsp unsalted butter, softened
  • 1/2 tsp rose water/essence

Chocolate Coating:

  • 4-5 bars dark chocolate, melted (I used Ghiradelli 70% Cacao)
  • silver leaf (optional)- available at Indian Grocery Stores

Process:

1. Preheat the oven to 350 degrees. Spray a rectangular pan (~9×13) with PAM and line with parchment paper. Spray with PAM and set aside.

2. In a medium bowl sift together the flour, cocoa, baking soda and salt. Mix and set aside. In a large bowl add the eggs, buttermilk, vinegar, oil, food color and rose water. Using a hand mixer beat on low for 1-2 minutes until blended well. With the mixer on low, add about 1/2 cup of the dry ingredients and blend. Do this continuously until the dry ingredients are blended well with the wet ingredients and is smooth. Do not over beat. Pour into greased pan and bake for 35 minutes. Turn halfway through.

3. Remove from the oven and cool in the pan for about 15 minutes. Using the sides of the parchment sheet, lift the cake out and cool for another 15-20 minutes or until completely cool. Using a serrated knife, trim off the hard edges.

4. In a large bowl add cream cheese, butter and rose water. Beat on low speed for 1-2 until creamy and blended. While beating add in 1/2 cup at a time of confectioner’s sugar. Beat until everything is blended and creamy (resembles frosting).

5. In a large bowl crumble the whole cake into small pieces. Mix in the frosting using a spatula until its incorporated well and resembles a thick crumbly dough. Roll into 1-2 inch thick balls. Press together with fingers to make sure that the cake sticks together as a ball, and smooth using the palms of your hands. Place on a cookie sheet and freeze for about 1 hours- till its chilled & hard, not frozen solid.

6. Melt the chocolate in a large bowl. Take about 4 balls out of the freezer at a time and thoroughly coat each ball, dunking them into the bowl of chocolate. Place on a parchment lined cookie sheet to dry. Decorate tops with drizzled chocolate (optional). Once the balls are all dry (few hours or over night) carefully decorate with the silver leaf.

 

Like Chocolate AND Dessert AND Yumminess?

Banana Bread Cake Pops

 

 

Snowy Chocolate Cupcakes

 

 

Mini Apple Tartlets with Chocolate

 

Peppermint Bark

 

 

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St. Patrick’s Day and Chocolate Stout Cake

Baileys Irish Cream

Image via Wikipedia

Holidays (any holiday) are the perfect excuse to make festive treats and desserts. And I completely enjoy when friends and readers recommend recipes and dishes for me! So for this holiday, I took some recommendations and on top of the Irish cream bundt cake with Baileys glaze, I made a chocolate stout cake (the recipe can be found here) and some holiday themed dark chocolate cake truffles. The chocolate stout cake was especially fun to make because I’ve never worked with beer in a cake (although I have made beer bread), and I also got to use sour cream in a cake for the first time as well! The cake turned out very moist and a little more dense than normal cakes. I topped it off with someBaileys cream cheese frosting, a light dusting of cocoa powder, and it was ready to go!

And I can’t forget about the cake truffles. This recipe is so incredibly easy to make and alter if needed, plus it is perfect if you need to feed a lot of people. I brought a huge container to work for my colleagues with plenty to spare for my weekend with friends. They turned out to be great snacks for everyone, and it was just so much fun making these themed treats! I was able to enjoy them while hanging out in the Bay Area with some of the best ladies I know–what a great way to end the holiday. I hope everyone’s holiday weekend was filled with fun and great food as well!

 

Dark chocolate center with a milk chocolate coating

Source: http://lifetasteslikefood.wordpress.com/2011/03/22/st-patricks-day-and-chocolate-stout-cake/

 
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Posted by on March 23, 2011 in Baking, Chocolate, Sweets

 

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Chocolate and Almond Biscotti

A bowl of cocoa powder.

Image via Wikipedia

Chocolate BiscottiChocolate Biscotti

A work colleague once asked me if I order in restaurants the same way that I order coffee.  I thought his comment was pretty funny, especially since the weekend before my husband had said I was a waiter’s worst nightmare.

“What do you mean?” I asked my husband.

“Well, you like to change everything in the dish.  You want to order the steamed fish but have them fry it instead, and have the sauce on the side instead of pouring it over the fish – and if it comes with potatoes, you want rice instead!”  He said.

Surely he was exaggerating!

But I did have to concede to my work colleague that being finicky with my coffee never earned me any brownie points with the baristas.  One day I’m having a cappuccino with one sugar then the next I’m having it with one and a half sugars.  Then I learned that you get more milk with a latte so I switched to that (with one sugar).  Then I went off coffee and started having chai lattes – then soy chai lattes, then I missed my coffees and got back on to the lattes – but I wanted a weak latte, one and a half sugars and chocolate sprinkles on top…. oh and extra creamy.

And then I switched to tea – but that’s a whole different story altogether!

 

The one thing that remains constant though, is my love for a great biscotti.  Regardless of what drink I’m having, a perfectly made biscotti always goes well.  I simply love biscotti as it makes the perfect snack with tea (or coffee), especially since you can store it and bring it out when you have unexpected visitors.  This recipe keeps for up to a week in an airtight container.

I’m especially partial to this Chocolate and Almond Biscotti recipe.

When making this remember the dough is quite soft – so I used some cling wrap to shape the dough and then chilled it in the refrigerator which made handling much easier.

You’ll also want to make sure to have a sharp serrated knife so that when you cut the biscotti.  Remember, aim to cut the biscotti in one go – avoid a back and forth motion so you don’t shatter the loaf.

Chocolate BiscottiChocolate Biscotti

Chocolate and Almond Biscotti

  • 140 grams flour
  • 25 grams Lindt Dutch processed cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1 egg
  • 1 egg yolk
  • 1/4 teaspoon salt
  • 100 grams sugar
  • 60 grams butter
  • 50 grams Lindt Excellence 70% Chocolate, cut into pieces
  • 60 grams almond slivers
  1. In a bowl mix together the flour, cocoa powder and baking powder. Set aside.
  2. In another bowl, using a hand held whisk, beat the egg, egg yolk, salt and sugar. Melt the butter and allow to cool slightly. In a bowl, melt the chocolate in the microwave for around 30 seconds (this will depend on the strength of your microwave)
  3. Add the butter and chocolate to the egg mixture and then add the flour mixture. Fold the mixture until smooth.
  4. Add the almond slivers evenly throughout the batter. The dough should be quite soft.
  5. Line a baking sheet with some cling wrap and place the dough onto the cling wrap and shape into a loaf, around 6 cm wide. Use the cling wrap to shape the loaf. Smooth and even the sides and cover with the cling wrap. Place the baking sheet with the biscotti load in the refrigerator and allow to chill for around 2 hours.
  6. Once chilled, remove the cling wrap and place the loaf in the center of a baking sheet. Pre-heat the oven to 175c (fan forced)
  7. Bake the biscotti for around 30 minutes until the loaf has spread and risen. The loaf should feel firm when pressed.
  8. Cool the load on the pan on a wire rack. When cooled, use a sharp serrated knife to slice the baked loaf, around 1 cm thick.
  9. Return the slices to the baking sheet and bake for 10 minutes. Then turn the slices over and bake for another 8 minutes. Cool the biscotti completely.

 

 

 
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Posted by on March 23, 2011 in Baking, Chocolate

 

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Mini Mango Crisp Recipe

Example of Mangoes, shoot in Taipei, Taiwan. T...

Image via Wikipedia

by jeg

So, this blog is turning a bit food-based.  Hmm.  OK by me!  Since I’ve resolved to cook more for myself, the blog is motivation to actually do it.  And documenting it with my new toy has become borderline obsessive.  So, after my delicious “soup” lunch yesterday, I was in the cooking mood and decided to make something yummy for dessert.  I had some mangoes and decided I would finally make the individual mango crisp I’ve been planning to make for probably 8 months.  You see, last summer, after I bought my house and was replacing things that had been my old roommate’s stocking up on a few kitchen essentials, I saw these adorable little individual ramekins and decided I must have a couple.  You know, so I could make my own personal mango crisp, whenever I wanted one.  I have a tendency to make impulsive purchases like that.  Don’t worry, sometimes I return them.  Anyway, I put the ramekins on the shelf and sort of forgot about that idea.  Until yesterday.  I eyed that mango and thoughtindividual mango crisp. I frequently like to make the full size version of this dessert, but if I’m not serving it to enough people, it can turn into over-indulgence on my part.

See that little guy, hiding back there, begging to be used?

Individual Mango Crisp
1 mango (or enough frozen mango to fill your individual ramekin)
sugar to coat mango
2T butter, softened
2T flour
1T old-fashioned rolled oats
1.5T sugar
vanilla ice cream, if desired

Cut up mango into small chunks until miniature ramekin is full.  Toss the mango with about a spoonful of sugar, enough to coat the fruit. (Because mango’s just not quite sweet enough already – ha!)

Mix together the butter, flour, oats, and sugar.  This is the crumble topping.  Drop it in chunks and do your best to spread it around on top of the mango.  Since the dish was rather small, I put it on my toaster oven pan to make it easier to get in and out of the oven.  Bake at 375 for 30-40 minutes or until crisp topping starts to brown.

pre-baking

Let it cool for a minute after you take it out of the oven.  Put your little ramekin on a plate, add a scoop of vanilla ice cream and enjoy!

 

 
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Posted by on March 23, 2011 in Baking, Fruit, Ice Cream, Sweets

 

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Banana Nutella Muffins Recipe

One year ago today I wrote my first post for this blog. When I started I really never thought anyone would read it. For a couple of months I was writing just for myself and the two other people I had told about the blog. Then I discovered Foodbuzz, and was introduced to a wide world of food bloggers. They were kind and supportive, and I like to think that some of the people I’ve “met” through Foodbuzz are my friends.

When I started writing the blog, I had a hard time coming up with what to say. What is it people want to read? Then I came across this quote:

Better to write for yourself and have no public, than to write for the public and have no self.  ~Cyril Connolly

It helped me realize that writing for some imaginary potential audience won’t work. This blog is a place for me to share my experiences with food, recipes I enjoy, and the occasional anecdote about my day. It’s an escape from the day to day more than anything else (sometimes I even write my posts while at work when I need to clear my head; sshh, don’t tell anyone!)

I’ve been fortunate enough to get a few subscribers and regular readers. I want to thank all of you for reading my ramblings and sharing your thoughts with me. Your comments are always very much appreciated!

My original plan was to remake the Amaretto Cheese Tart I wrote about in my first post. An unexpected condo visit on Sunday changed my plans. Instead I’m sharing these Banana Nutella Muffins with you. They seem fitting since muffins are probably the baked good I make the most.

I was hoping for more of a Nutella swirl look to them, but I over-mixed the batter and lost the swirl. It’s ok, they still taste great, and the Nutella drizzle on top completely makes up for the lack of swirl inside.

Don’t worry, I’ll make the tart soon!

Banana Nutella Muffins

  • 1 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 very ripe bananas, mashed
  • 1/4 cup melted unsalted butter
  • 1 egg
  • 1/2 cup plain yogurt (anything but fat free)
  • 1 tsp vanilla
  • 1/2 cup Nutella, plus more for drizzling
  • 1 ripe but firm banana for garnish (optional)
  1. Preheat the oven to 375. Line a 12 cup muffin tin.
  2. In a large bowl, mix the flours, baking powder and salt together.
  3. In a separate bowl, mix the mashed banana, butter and egg together. Stir in the yogurt and vanilla.
  4. Mix the wet into the dry until just combined. Stir in the Nutella.
  5. Pour batter evenly into the prepared muffin tin. Top each muffin with thin slices of banana.
  6. Bake for 25-30 minutes.
  7. Once done, cool on a wire rack. Drizzle with Nutella.

source: http://iwantthepie.wordpress.com/2011/03/23/banana-nutella-muffins/

 

 

 

 
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Posted by on March 23, 2011 in Baking, Chocolate, Dessert, Fruit, Sweets

 

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Raspberry Trifle Cake Recipe

Ten days ago (that would be 8 March 2011) was a very auspicious day.  It was the 100th anniversary of International Women’s Day (go us!), and it was also Pancake Tuesday/Mardi Gras.  AND.  And.  It was my birthday.  I turned TWENTY-NINE.  Holy smokes.  That’s a prime number.

In honour of the occasion (and because I need to perfect my fondant for Chel‘s wedding cake in June), I made my own birthday cake.

This is very loosely based on a cupcake the Pie and I made for our ownwedding back in August 2009.  The cupcake itself came from Susannah Blake’s Cupcake Heaven, but I think I’ve sufficiently changed this so I can call this recipe all my own.

Some of this stuff you can do ahead of time, like the fondant and the buttercream icing, and just put them in the fridge until you need them.

For the Cake:

Preheat your oven to 350°F and butter two 8″ round baking pans.  Line the bottoms with circles of parchment paper and butter those too.
Beat together 1 cup butter, softened, and 1 cup granulated sugar, until pale and fluffy.
Add in 4 eggs, one at a time, and 2 teaspoons vanilla.
Sift in 2 cups self-rising flour (or 2 cups all-purpose flour and 3 teaspoons baking powder) and fold it in.
Fold in 2 cups frozen raspberries, thawed and drained.  Save about half a cup of the juice you’ve drained off for your icing.  You could use fresh raspberries if you’ve got them but it seems kind of a waste if you’re just squishing them into batter. 
Spoon the batter into your prepared pans and bake for 15 minutes, until risen and golden and a skewer inserted in the centre comes out clean.

Remove the pans to racks to cool completely.

For the Fondant:

In the bowl of a stand mixer with the paddle attachment, whip together 3 teaspoons vanilla1 cup butter, softened but not melted, and 1 cup corn syrup.  If you want your fondant to be white, use the light corn syrup, as the dark stuff I used gave the fondant a creamy complexion.

When the mixture is creamy and fluffy, reduce the speed to low and add 1kg icing sugar, a bit at a time.  If you do it all at once, or if you do it on high, you will get a mushroom cloud of icing sugar everywhere.

And it might even get on your dog.

When it is all incorporated, you will have a large doughy mass. 

Tip it out onto some waxed paper and knead it into a ball. If your dough is too tacky you might find that you want to add more icing sugar.  To do this simply dust a work surface with icing sugar and knead it in.

When the dough has reached the consistency that you are happy with (i.e., not sticky, but not so dry that it cracks), then you can colour it.   It helps to wear gloves for this part.

Spread a few drops of food colouring over your dough and knead them in until the colour is uniform. 

It will take a while to get it the colour you want it.

I was aiming for a pale pink but because of the yellowish tinge due to the dark corn syrup it came out more flesh coloured.  Or at least, MY flesh colour.

I pulled off an extra bit of the newly coloured dough here and added extra food colouring so it was a darker pink than the rest. 

I will use this for the decoration part.

When you have kneaded to your satisfaction, wrap the dough tightly in waxed paper and seal it in an airtight container in the refrigerator until you need it.

For the Buttercream Icing:

In a stand mixer, whip 2 cups softened butter until pale and fluffy.  

Beat in 2 cups icing sugar until you get soft peaks.

Add in 4 tablespoons raspberry jam.

And that 1/2 cup reserved raspberry juice

Mix well.  It may be slightly grainy, but that’s okay for our purposes.

Plop the icing in the fridge until you are ready to use it.

To Decorate:

Remove the icing and the fondant from the refrigerator and bring them to room temperature.

Tip out the cakes and peel off the parchment paper.

Slice off the round top of each cake, if you care about such things.  I didn’t, because I wanted the top to be rounded slightly, and so I flipped one cake upside down and put the two flat sides together.  Cut each cake in half horizontally.

I am spreading raspberry jam here in the centre, with custard on the bottom and top-most layers.  I did not make the jam or the custard myself.  I suppose you could create some form of preserve with fresh raspberries, but at this point I think I’ve done enough. I tried to make custard by hand, but I messed it up twice and that’s my limit on egg-wasting.  I suppose you could use pudding if you like, but I didn’t have any on hand.
So here’s the custard.
And here’s the jam.
Then there’s another custard layer.
Don’t go all the way to the edges, because the cake’s weight will force the filling out and down the sides.

Spread a crumb coat of buttercream on your cake (just a thin layer to trap the crumbs) and place the cake in the refrigerator for 15 minutesuntil the icing has set.  Remove the cake from the refrigerator and use the remaining buttercream to smooth out the surface.  Chuck it in the refrigerator again until the second layer of icing is set.

While the cake is chilling, roll out your fondant on a surface dusted with icing sugar or corn starch.  You will want to roll it to about 1/4″ thick.  Any thinner and you will be able to see the flaws in the cake through it.  Any thicker and you will have trouble stretching it properly.  Make sure to take off your rings and watches while you do this so you don’t mar the fondant surface.

To determine the surface area you will be covering, measure the height and width of your cake.  You will need to create a round surface of fondant that is a diameter of twice the height plus the width of your cake.

Gently lift the flattened fondant over your rolling pin and use it as a lever to help you lay the fondant over your chilled cake.  I found that approach didn’t work for me, and I had to try several different methods before I found one that worked.  I rolled it out over waxed paper and used the waxed paper to do the transfer.  The only problem is that my waxed paper was too narrow and I had to double it, which resulted in it leaving a line on the fondant.  I will have to find some industrial-width waxed paper for next time.

Using your hands, gently lift and press the fondant into the sides of your cake after smoothing the top.  Don’t pull on the fondant or it will crack — lift instead and flatten out the wrinkles with the palm of your hand.  It may seem counter-intuitive, but you’ll see what I mean when you do it.  Notice the strong colour resemblance between my hand hand the fondant?  Yes, I am pale and pasty and spring can’t come soon enough.

Trim off excess fondant at the base of the cake.  Otherwise you will have a cake that resembles a demented jellyfish.  Or some bizarre prehistoric alien life form that may slowly yet inexorably expand, engulfing your family, your house, and then the entire planet.  THE THING THAT TIME FORGOT.

So yeah, you want to trim that sucker.

There are such things as fondant smoothers that you can use to even out the fondant surface.  I didn’t have one, so I used a flat-sided plastic cup.  And that excess icing sugar or corn starch on the surface?  Don’t worry about it.  It will either come off by itself in the course of you smoothing and shaping, or you can wipe it off with a wet finger.It’s far from perfect, but quite impressive for a first attempt, if I do say so myself.

Here I have rolled out the darker fondant onto a sheet of waxed paper and traced on it a design.

Cut out the design with a sharp knife and pull off the excess, leaving the design on the waxed paper.

Lightly brush the top of the fondant pieces with water.

Carefully roll the design on the paper face down on top of the cake and press down lightly.

I took a deep breath after I’d done this.

Even more carefully, peel off the waxed paper, leaving your design on the cake.  Smooth the sharp edges with your fingers.

You can also freehand other elements out of the leftover fondant, as you see I did here.  You can also store the scraps in the fridge in an airtight container, just in case you want them for something else later.

Chill the cake to harden the fondant before serving.  Then eat as much of it as you can handle.

I would definitely recommend storing this cake in the refrigerator and eating it within a few days of making it.

 

 
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Posted by on March 23, 2011 in Baking, Dessert, Fruit, Sweets

 

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Betty’s Chocolate Lover’s Mousse

A chocolate mousse.

Image via Wikipedia

In this video, Betty demonstrates how to make Chocolate Lover’s Mousse. This mousse has a rich chocolate flavor and looks gorgeous. It is quite simple to make and is very elegant, particularly during the holiday season.

Ingredients:

8 oz. semi-sweet chocolate chips (You may use milk chocolate chips, if you want a milder flavor.)
1 tablespoon butter
2 ½ cups very cold whipping cream, divided
1/3 cup confectioner’s sugar
whipped topping for garnish
maraschino cherries with stems for garnish
fresh mint leaves, for garnish

Melt 8 oz. semi-sweet chocolate chips along with 1 tablespoon butter in the top of a double boiler. Remove from heat. Whisk ½ cup whipping cream into the melted chocolate/butter mixture, forming a smooth, glossy dark chocolate cream. Let the chocolate cream sit for about 5 minutes to cool a little. After about 5 minutes, pour 1 pint (2 cups) very cold whipping cream into a large mixing bowl. Use an electric mixer to beat the cream until it is frothy. Add 1/3 cup confectioner’s sugar, and continue to beat the cream until it forms soft peaks. Place ¼ of the sweetened whipped cream into the chocolate cream. Mix quickly until the whipped cream and chocolate cream are completely combined. Now transfer the mixture to the large bowl of sweetened whipped cream. Gently fold, until completely combined. Now, spoon chocolate mousse into about 8 dessert dishes. Cover each with plastic wrap and refrigerate anywhere from 2 hours up to 48 hours before serving. When ready to serve, Place a dollop of whipped topping on top of each dish of mousse. Put a stemmed maraschino cherry in the middle of the whipped topping. Place a sprig of fresh herb in the whipped topping to finish the garnishing. These are absolutely gorgeous when served! They are great for the holiday season, because you can make them ahead, and do very little work to prepare the garnish at serving time. This Chocolate Lover’s Mousse is timeless and elegant. I hope you like it! Happy Holiday Season! –Betty ♥♥♥♥♥

As I mentioned in this video, one of my videos from bettyskitchen was selected to be in ifood.tv’s Thanksgiving eCookbook! This is a beautiful e-cookbook with color pictures and recipes for a bountiful Thanksgiving meal. I’m sure you will want to check it out. I will put a link on my channel page to the cookbook, and provide any information about the cookbook that I can. I am honored to have one of my recipes in such a gorgeous and useful e-cookbook.
Notes:
- The cookbook has 18 recipes and 4 useful Thanksgiving articles on how to carve a turkey, what to do with leftovers, and Thanksgiving cocktails
- These recipes came mostly from ifood.tv’s Featured Partners, who are a variety of cookbook authors, chefs, nutrition & health experts, etc.
- ifood.tv has a free Featured Partner Program that helps video producers promote and distribute their food videos.
- If anyone would like to join ifood.tv or join their Featured Partner program, contact biz@ifood.tv.

 

 

 
1 Comment

Posted by on March 16, 2011 in Betty's Kitchen, Chocolate, Sweets

 

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