Tasty Thursday :: Sophisticated Desserts

Talk about some serious wow factor.  This Basil Panna Cotta with Rosé-Poached Apricots will have your dinner guests or instagram followers raving about your mad kitchen skills.  Truth be told if you can stir and whisk you can create this delectable masterpiece at home.  I can't wait to make it this weekend, but I think I'll substitute basil for mint as we have an overflowing mint plant in our garden.  Happy Thursday!



{via}



Tasty Thursday: Fall Desserts

Nothing screams fall like pumpkin donuts.  Top that with nutella and you wont be able to hold on to these long enough.  I love breaking out the donut baking pan this time of year, and let's face it if you're going to stuff your face with donuts at least the baked kind are healthier than their fried (but delicious) counterpart.  Happy Thursday!

INGREDIENTS:

1/3 cup milk

2 Tablespoons butter

1 Tbsp. active dry yeast

2 Tablespoons granulated white sugar

1 large egg

1/2 cup pure pumpkin (not pumpkin pie filling)

1 heaping tablespoon pumpkin pie spice

2 cups flour

1/2 teaspoon salt

For Frying:  4 cups vegetable or canola oil (enough for a 2 qt. saucepan)

Simple Glaze:

1 cup confectioners’ sugar

2 tablespoons milk

1 teaspoon vanilla

Optional Topping:  Nutella

DIRECTIONS:

1. Place the butter and milk into a small bowl and microwave for 30 seconds until warmed through and butter starts to melt. Whisk for about 30 seconds. If the butter melts into the milk, it's warm enough. If it doesn't, microwave for another 10-15 seconds until it does.
2. Sprinkle the yeast over the warm milk. Sprinkle the sugar over the yeast. If the sugar and yeast don't fall under the surface, swirl gently until they are submerged in the milk/butter mixture. Let sit until foamy. 
3. Add the flour, pumpkin pie spice, and salt into the bowl of a stand mixer.
4. Add the yeasty liquid, the pumpkin puree, and the egg into the dry ingredients and mix with the bread hook attachment. Use a rubber spatula to scrape down the edges as needed.
5. Once a dough ball has formed in the center of the bowl on the bread hook, continue to knead on the hook for 5 more minutes. Cover with plastic wrap and let rest in a warm place until doubled in size, about 30 minutes.
6. Once risen, punch down the dough and roll out to about 1 inch on a well floured surface.
7. Use a donut cutter (or simply large and small round cookie cutters, like I did) to cut out donuts. Cover loosely with a cloth and let rise while heating the oil for frying.
8. Heat oil in a 2 quart (or medium) saucepan over medium heat for about 10 minute. Test the oil by sprinkling a few water droplets into the pan. If the oil bubbles a little, it's ready. If it boils a LOT and starts splattering, take it off the heat for 2-3 minutes, lower the heat a notch or two, and then put it back on for frying.
9. Prepare a stack of paper towels. This is for absorbing some excess oil from the fried biscuits. I usually set my stack of towels on a wire cooling rack.
10. Place the donuts, one at a time, into the hot oil. Let it fry for 1-2 minutes on each side until golden brown.
11. Let it sit on the paper towels for a minute to absorb some of the excess oil and cool before glazing and/or frosting.
12. For glazing:  Whisk together the confectioners sugar, milk, and vanilla until smooth. Add more milk (by the teaspoon) if you want the glaze to be thinner. Dunk the donut in the glaze (both sides), and place on a wire rack (with paper towels underneath to catch the drip) to let set.

DIY :: 30 Shape Cake Tutorial

For the Mister's thirtieth I made him a cake in the shape of the big 30.  I was actually quite nervous about how this would turn out and I am presently surprised that it worked out so well.  I personally find creating any number that's curved to be quite tricky.  That being said here's the easiest way that I found to make a 30 shaped cake.

I used two round cake pans, a 10 inch and a 6 inch cake pan.  After baking the cakes and letting them set, I carefully turned them out on to cutting boards.  Any cake recipe will do here's the one I used.

To create the zero, I simply used a clean 6 inch cake pan and centered it over the baked 10 inch cake.  Using even and firm pressure I cut out the center using the 6 inch cake pan as a cookie cutter.  I simply elongated the circle to create an oval zero shape.

The 3 shape was a little trickier.  I used the center cut out from the zero (aka the 10 inch cake pan), as well as the baked 6 inch cake for each lobe of the 3.  I cut a straight piece off the bottom of one of my cakes so that it would lay flat on top of the other cake, and removed the center portion with a knife.

I repeated this process for the second lobe, rotating the bottom cake to form the bottom lobe.  And there you have it a perfectly shaped 3.  All that was left to do was frost the cake and add enough candles to set off the fire alarm.

Other options I saw included baking a rectangular cake and freehand or using a circular pan or glass as a template create the shape of a 3. 

Tasty Thursday: Paleo Pastry

Who doesn't love a healthy and delicious pastry?  These almond and vanilla paleo scones look too pretty to eat, but with only 200 calories and 6 grams of protein you wont be able to resist.   Add a little fresh strawberry jam and you have gluten-free heaven on a plate.

INGREDIENTS:

3 cups (300 g / 10  ½ oz)   almond meal / ground almonds / almond flour

2 teaspoons gluten free baking powder


or ¾ teaspoon baking soda

¼ cup (60ml / 2 oz) ) macadamia nut oil or (cold pressed coconut oil or almond oil)

1 heaped tablespoon honey

1 teaspoon vanilla extract

2 organic / free range eggs

DIRECTIONS:

1. Preheat oven to 300F
2. Combine almond meal and baking powder.  Add the oil, honey, vanilla, and egg.  Mix into a soft dough.
3. Dust working surface with some almond meal.  Roll out the dough to about 1cm in thickness
4. Cut into rounds and bake for 20-25 minutes or until golden and cooked through.
5. Remove and let cool

Tasty Thursday

These thin mints look amazing!!  And coming in at under 15 minutes, they'd make the perfect snack to hold me over until my order of Girl Scout Thin Mints are here.

INGREDIENTS:
16 to 20 oreo cookies

7 to 10 oz semisweet or bittersweet chocolate

1 tsp mint extract

DIRECTIONS:

Twist the oreos to separate them (see notes), and scrape off the cream filling (either discard the filling...or eat it, if you're into that.)

Melt (and temper, if you can be bothered - see notes) the chocolate, then stir in the mint extract well.

Dip an oreo half in the melted chocolate, turn to coat using a fork.

Use the fork to remove the oreo from the chocolate, tap it on the edge of the bowl a few times (to let excess chocolate drip off) and transfer to a lined cookie sheet.

Leave at room temperature until set.

Tasty Thursday: Chocolate Edition

Pregnancy is giving me some major chocolate cravings, I'm currently munching on some chocolate Teddy Grams as we speak.  So it should come as no surprise that I have a date with my Kitchen Aid mixer this weekend, to whip up this delectable recipe for Texas Sheet Cake.

Naughty or Nice Holiday Dessert Table

I am smitten with this lavish all white, naughty or nice holiday dessert table!  The mercury glass, feathers, and silver accents really add a pop of holiday glamour.  And those delectable desserts are making my mouth water: mini pudding shots, meringues, cake pops, cupcakes, marshmallow pops, kettle corn and vintage candy.  And I love the naughty or nice favor bags.  This would also be perfect for a NYE soiree!

{photos via Hostess Blog}

Tasty Thursday

Today I'm sharing the homemade hot cocoa mix we used for our holiday party's "Cup of Cheer" hot cocoa bar.  I made some minor adjustments to this recipe but it was a total hit.

INGREDIENTS:

3 cups nonfat dry milk powder

2 cups powdered sugar (I added 2.5 cups of powdered sugar)

1½ cups cocoa powder, dutch-process or regular

1½ cups white chocolate chips or finely chopped white chocolate (I added 2 cups of white chocolate chips)

¼ teaspoon salt

DIRECTIONS:

Whisk together all ingredients in a large bowl. Working in two (or more) batches, depending on the size of your food processor, pulse the ingredients in a food processor until the chocolate is finely ground. Store the dry mix in an airtight container for up to 3 months.

To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows, if desired.

A sneak peek at our "Cup of Cheer" hot cocoa bar...

Winter Wonderland Dessert Table

This is one serious holiday dessert table.  I love the blues of this Winter Wonderland dessert table with pops of bright red and green, and plenty of vintage charm.   The desserts are almost to beautiful to eat, and those eye catching drinks are calling my name.  The antique window background and snow branches that featured birds and cookie ornaments, brings the outdoors in.  This dessert table would make a lovely addition to any holiday party.

{photos via Hostess Blog}

Tasty Thursday: Holiday Edition

We have our annual ugly sweater/secret Santa/cookie & beer exchange this weekend.  I was thinking of making these Nutella Truffles for the cookie exchange.  Technically, they aren't a cookie but they look so amazingly delicious, I don't think anyone will mind.

INGREDIENTS:

10 ounces semi chocolate or bittersweet chocolate, chopped (or chocolate morsels)
2 tablespoons unsalted butter
1/2 cup heavy cream
1/2 cup Nutella
1 teaspoon vanilla extract
3 tablespoons Frangelico liqueur

1/2 cup toasted hazelnuts, finely chopped (see notes)

DIRECTIONS:

1. In a double boiler over barely simmering water, combine chocolate, butter, heavy cream and Nutella. Heat until chocolate is melted. Stir until you have a smooth mixture.

2. Remove from chocolate mixture from heat and allow it sit at room temperature for about 10 minutes. Whisk in vanilla and Frangelico. Pour mixture into a shallow dish (example: 8x8 pyrex dish) and cover with plastic wrap. Refrigerate for about 2 hours. If you refrigerate longer than two hours, the mixture will be too hard to work with. If this occurs, allow the mixture to sit at room temperature until they are pliable enough to work with.

3. Line a baking sheet with parchment paper. Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture, roll into one inch balls, and place on prepared baking sheet. Continue with remaining chocolate mixture. Roll balls in chopped hazelnuts. Refrigerate truffles until ready to serve.

Tasty Thursday: Chocolate Chip Cookie Edition

Tomorrow night I'll be whipping up 8 batches of these delicious nutella-stuffed, brown butter, chocolate chip cookies as favors for our nautical themed baby shower.  I was inspired by Chips Ahoy cookie favors for an "Ahoy it's a boy" themed shower.  Seeing as I wanted to give our guests more than just store bought cookies, I went on a search for the perfect chocolate chip cookie.  And voila I found this tantalizing recipe, the kicker it has sea salt in it, very nautical-esk.  Happy Thursday!

INGREDIENTS:

2 1/4 cup all-purpose flour

1 1/4 teaspoons baking soda

1/4 teaspoon of salt

2 sticks (1 cup) unsalted butter

1 1/4 cup packed dark brown sugar

1/4 cup granulated sugar

1 large egg plus 1 egg yolk

1 1/2 teaspoons vanilla extract

1 tablespoon plain greek yogurt

3/4 cup semi-sweet chocolate chips

1/2 cup milk chocolate chips

1/2 cup dark chocolate chips

1 jar of Nutella, chilled in refrigerator

Coarse sea salt for sprinkling

DIRECTIONS:

1.    Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.

2.    With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.

3.    Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.

4.    Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutellanutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)

5.    Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

 

Tasty Thursday

This combination of lavender, honey, cardamom, dark chocolate, and lemon in this  delicious tart has me taste buds piqued.  Not to mention it's pretty to look at.

for pastry:
INGREDIENTS:
260 gr AP flour
1 (heaping) tspn ground cardamom
1 Tbspn freshly ground meyer lemon zest
1/4 cup sugar
7 Tbspn butter, cold and cut into pieces
1 egg yolk
1 Tbspn freshly squeezed lemon juice
2 Tbspn water, cold

DIRECTIONS:
1. Using a food processor or pastry cutter, mix the flour, cardamom, lemon zest, and sugar until combined. Cut the cold butter into the flour mixture until the size of small peas.
2. Add the egg yolk and gradually add the lemon juice and water just until a dough begins to form when you press it between two fingers. Do not overmix.
3. Form the pastry into a ball and refrigerate for at least one hour. (or stick it in the freezer for a shorter amount of time.)
4. Preheat the oven to 425 degrees F.
5. Remove the pastry dough from the fridge and press the dough into the tart pan. Prick the bottom of the dough all over with a fork, cover with parchment paper, and weigh down using dry beans or pie weights. Return to freezer for a few minutes if the dough has softened.
6. Bake for ~13-15 minutes until the edges just begin to turn golden. Remove the beans and parchment paper and continue to bake for 3-5 minutes more, until the crust has completely turned golden brown. Remove from oven and let cool.

for chocolate ganache filling:
INGREDIENTS:
10 oz. heavy cream
1/4 cup dried lavender buds
12 oz. dark chocolate, chopped
3 Tbspn honey
2 Tbspn butter
coarse salt
dried lavender buds
DIRECTIONS:
1. In a saucepan with a tight-fitting lid, heat the cream and lavender buds until just barely a simmer. Cover and remove from heat. Let steep for at least ten minutes.
2. Place the chocolate and honey in a heat-proof bowl, place a fine mesh strainer on top, and set aside.
3. Add the butter to the cream and lavender bud mixture and return to a simmer. Once the cream simmers, remove from heat and pour the hot cream through the sieve onto the prepared chocolate, making sure to press all of the liquid from the lavender buds. Discard the lavender buds. Let the chocolate sit for 2-3 minutes.
4. Whisk until the chocolate is completely melted and evenly distributed.
5. Immediately pour into the prepared tart crust.
6. Using your fingers (or a mortar and pestle), rub together an equal but small amount of coarse salt and dried lavender buds. Sprinkle liberally over the top of the chocolate. Let the tart set at room temperature until completely cool, about 1-2 hours. Serve at room temperature.

Tasty Thrusdays: Fall Desserts

As the weather cools, I can only think of one thing warm fall desserts.  This pumpkin cream cheese loaf looks amazingly delicious and perfect for a chilly fall weekend.

INGREDIENTS:

For the Cheese Batter:

8 oz cream cheese, room temperature

1 large egg, room temperature, lightly beaten

1/4 cup powdered sugar

1/2 teaspoon pure vanilla extract

For the Pumpkin Spice Batter:

3/4 cup brown sugar, lightly packed

2 large eggs

3/4 cup pumpkin puree

2 tablespoons canola oil

1 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/8 teaspoon cloves

DIRECTIONS:

For the Cheese Batter:  Use a handheld electric mixer to beat together all ingredients until smooth and creamy.

For the Pumpkin Spice Batter: 

1. Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.

2. In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, canola oil, and vanilla. 

3. In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.  Gradually stir the dry ingredients into the wet, being careful not to over-mix. 

4. Divide the pumpkin batter between the 3 loaf pans, then pour the cheese batter on top.

5. Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs.  Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.

Tasty Thursdays: Fall Desserts

 The best part of going to Great America or any amusement park, in my oponion, are the funnel cakes.  Combine that with one of my favorite fall foods, pumpkin and you've got the basics of a great dish.  How delicious do these bite sized pumpkin funnel cakes look!

INGREDIENTS:

• 3 eggs
• 1/4 cup sugar
• 2 cups milk
• 1 Tablespoon vanilla
• 1/2 cup canned pumpkin
• 3 1/4 cup all purpose flour
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• vegetable oil, for frying
• 1/2 cup powdered sugar
• 1 tablespoon cinnamon

DIRECTIONS:

1. Beat eggs, sugar and vanilla together and then add the milk slowly–beat. Add the canned pumpkin, continue to beat until ingredients are well blended.
2. Add the dry ingredients and beat until smooth and creamy.
3. Pour batter into a squeeze bottle or funnel
4. When the oil becomes hot, squeeze the batter into the shape you want your mini cakes to be
5. Move the funnel around to make designs – if you are super creative you can write things, make special designs, etc.
6. Brown on both sides…which for minis took about 30 seconds on each side. Remove from hot oil and drain on a dry paper towel.
7. In a small bowl combine powdered sugar and cinnamon. Using a sifter, sprinkle cinnamon sugar mixture over the funnel cake crispies.