Showing posts with label classes. Show all posts

Wednesday, December 10, 2014

Chocolate, Caramel, Marshmallow, Whiskey & Bacon Bark

What You'll Need

one 1/2 cups semi-sweet chocolate chips
one tablespoon whiskey
Approximately 25 caramels, unwrapped
2-3 strips of crisp bacon
tow cups mini-marshmallows
one tablespoon butter

How to Make It

Prepare an 8x8 inch pan by lining with parchment or foil sprayed thoroughly with non-stick cooking spray. {Create flaps that hang over edges for easy removal.} Set aside.

In a medium microwave-safe bowl, heat semi-sweet chocolate chips in 30 second intervals until melted and smooth.

{Be careful not to scorch, even when it looks like it's not fully melted it will continue to melt as you stir, so err on the side of caution.}

Pour about half of melted chocolate into prepared pan and smooth evenly with a silicone or offset spatula.

Place in freezer to harden, about 15 minutes.

Meanwhile, place marshmallows, butter, and whiskey in a microwave-safe bowl and heat on high for about 45 seconds. {Keep an eye on it, marshmallows will swell and try to escape the bowl!} Stir and return to microwave for about another 45 seconds.

Stir until smooth and elastic.

Pour onto set chocolate layer and, working quickly, smooth evenly.

{If you're not using a silicone spatula, you may want to spray whatever you are using with cooking spray so that you don't have a sticky mess to deal with.}

Return to freezer and freeze for another 15 minutes.

Clean marshmallow bowl {or don't, it's really up to you}, and place unwrapped caramels into it. Heat for about 45 seconds, then stir, and continue heating in 30 second intervals until melted and smooth.

Pour over marshmallow layer and spread evenly.

{And quickly! It will cool fast.}

Return to freezer for 15 more minutes.

Reheat remaining chocolate until warm and smooth and pour over caramel layer.

Smooth evenly and, while still wet, sprinkle with crumbled bacon.

Pat bacon crumbles down lightly so that they stick to chocolate.

Freeze for a final 15-30 minutes or until completely set.

When ready to cut, remove bark by gently pulling on foil flaps, then carefully peel foil from hardened chocolate. Cut into pieces with a sharp knife.

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Chocolate Croissant Cookies

What You'll Need

one cup (5 ounces) all-purpose flour
⅛ teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
½ teaspoon vanilla extract
¼ teaspoon almond extract (optional)
6 (1.55-ounce) Hershey's milk chocolate bars (the regular size)
one large egg, lightly beaten
3 tablespoons white sanding sugar (or granulated sugar)
4 ounces cream cheese, softened
2 tablespoons granulated sugar

How to Make It

Using an electric mixer with a paddle attachment, beat butter, cream cheese, and granulated sugar until light and fluffy, about 3 minutes.

Add vanilla and beat until mixed in.

Add the salt to the flour and then add the flour to the butter mixture in 2 additions, stopping to scrape down the sides of bowl. Beat just until the flour is incorporated into the mixture.

Place dough on a piece of plastic wrap, shape into a disk about 6 inches in diameter, wrap fully, and refrigerate for 1 to 24 hours.

Place oven racks in upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.

Break 5 of the chocolate bars apart at the seams so you have a total of 20 pieces.

Roll dough on a lightly floured surface into a 20 by 8-inch rectangle. Cut dough into twenty 2 by 4-inch rectangles.

Place a piece of chocolate crosswise across each piece of dough. Chocolate should overhang the edges some. Fold dough around chocolate and place on prepared baking sheets seam side down.

Brush tops with egg and sprinkle with sugar.

Bake for 18 to 20 minutes, until golden brown, switching and rotating baking sheets halfway through.Let cookies cool 5 minutes and then remove to wire racks to cool completely.

Break remaining chocolate bar into pieces, place in a microwave-safe bowl, and microwave on 50% power for about 1 minute. Stir and drizzle on cookies.

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Tuesday, December 9, 2014

Chicken Alfredo Baked Ziti

What You'll Need

Chicken Baked Ziti Ingredients:

12 ounces ziti (or any pasta shape)
one batch alfredo sauce (see below)
one 1/2 cups shredded mozzarella cheese (I used 2% low fat)
(optional toppings: additional shredded Parmesan cheese, chopped fresh parsley)
tow cups shredded, cooked chicken (about 2 small chicken breasts)

Alfredo Sauce Ingredients:

one Tbsp. olive oil
4 cloves garlic, minced
one cup low-fat milk (I used 1%)
3/4 cup freshly-grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. black pepper
3 Tbsp. flour
one cup chicken broth

How to Make It

To Make The Chicken Baked Ziti:

Preheat oven to 375 degrees F.

Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructionsDrain. Return pasta to the stockpot and add chicken and alfredo sauce.

Gently toss to combine until the pasta is evenly coated.

Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish.

Sprinkle evenly with 1 cup of cheese.

Layer the remaining half of the pasta evenly on top.

Sprinkle evenly with the remaining 1/2 cup of cheese.

Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden.

Remove and serve immediately, sprinkled with additional toppings if desired.

To Make The Alfredo Sauce:

Heat olive oil in a large saute pan over medium-high heat.

Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.

Slowly add chicken broth, whisking to combine until smooth.

Whisk in milk, and bring the mixture to a simmer.

Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted.

Remove from heat and set aside.

Keywords

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Monday, December 8, 2014

Chocolate Kissed Coconut Macaroons

What You'll Need

one [14] oz angel flaked coconut, sweetened
2 tsp pure vanilla extract
one [14] oz can sweetened condensed milk
24 chocolate kisses, unwrapped
3/4 cup all-purpose flour
1/4 tsp salt

How to Make It

Preheat the oven to 350°F.

Line 2 baking sheets with a silpat or parchment paper.

In a medium size mixing bowl, mix together the coconut, flour and salt.

Add the vanilla and sweetened condensed milk.

Mix well. The mixture will be stiff.

Use a 2 oz ice cream scoop or Tbsp to scoop onto the prepared baking sheet.

Bake for 16-18 minutes or until golden.

Remove from the oven and gently press a candy kiss into the center.

Remove to a wire rack to cool. Yield: 24 macaroons

Keywords

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Cake Bites with Coffee Walnut Fudge Sauce

What You'll Need

Cake Bites

60g good quality dark chocolate, melted
100g golden caster sugar
60ml sour cream
½ tsp vanilla extract
125g plain flour
½tsp baking soda
one egg
40ml vegetable or coconut oil

Coffee Walnut Fudge Sauce

100g milk chocolate
100ml evaporated milk
1 heaped tbsp. coffee granules mixed with a tsp of hot water
40g walnuts, roughly chopped
You will also need a silicon cake pop mould
one tsp butter
25g icing/powdered sugar

How to Make It

Preheat the oven to 160c and lightly butter the cake pop mould (or spray with cooking spray.

Make the cake pops first.

Melt the chocolate either in the microwave in 30 second bursts (mixing each time) or in a bowl over some simmering water. Put to one side to cool slightly.

In a large bowl, mix together the caster sugar, egg and oil using a balloon whisk. Add in the sour cream and vanilla extract and mix again. Fold in the flour and baking soda and using a wooden spoon.

Once combined, pour in the melted chocolate in a thin stream (it may still be a hot, so this is to prevent it cooking the egg) whilst stirring with a wooden spoon. You should end up with a thick chocolate mixture.

Spoon the cake mix into your cake pop moulds, so the mixture comes just below the rim of the cake mould. Secure the lid on top and bake in the oven for 15 minutes.

Take out of the oven and leave to cool completely before taking the lid off the cake pop mould.

Next make the sauce by mixing the chocolate, evaporated milk and butter in a small pan. Place the pan on a low heat and stir until the chocolate has completely melted.

Sift in the icing sugar and stir, then stir in the coffee mixture.

Remove the cake pops from the mould and pile them high in a bowl. Sprinkle on the walnuts and then drizzle the coffee fudge sauce over the top.

Keywords

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Sunday, December 7, 2014

Chicken Sharwarma (Middle Eastern)

What You'll Need

2 lb / 1 kg chicken thigh fillets, skinless and boneless (6 pieces approximately 5oz/150g each)

Marinade

one large garlic clove, minced (or 2 small cloves)
one tbsp ground coriander
2 tsp smoked paprika
2 tsp salt
Black pepper
2 tbsp lemon juice
3 tbsp olive oil
one tbsp ground cumin
one tbsp ground cardamon
one tsp ground cayenne pepper (or to taste)

Yoghurt Sauce

1 cup Greek yoghurt
1 tsp cumin
Squeeze of lemon juice
Salt and pepper
1 clove garlic, crushed

To Serve:

6 flatbreads (Lebanese or pita bread)
Shredded Red Cabbage, Carrot and Mint Salad ("Salad") (see notes)

How to Make It

Beat the cream cheese until creamy. Add the yogurt, marshmallow cream, and hot chocolate mix and beat again until light and fluffy. Fold in 1/2 cup Cool Whip gently until completely mixed in.

Top with remaining Cool Whip, mini marshmallows, and crushed candy cane.

Serve with cookies and pretzels. Keep refrigerated in a covered container. Makes about 2 cups.

Keywords

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Hot Chocolate Cheesecake Dip

What You'll Need

1 - 8 ounce package cream cheese, softened

one cup powdered Swiss Miss Dark Sensation hot chocolate mix

3/4 cup Cool Whip, divided

mini marshmallows for garnish

crushed candy cane for garnish

animal crackers, chocolate graham crackers, mini cookies, pretzels for dipping

1/2 cup plain Greek yogurt

1/2 cup marshmallow cream

How to Make It

Beat the cream cheese until creamy. Add the yogurt, marshmallow cream, and hot chocolate mix and beat again until light and fluffy. Fold in 1/2 cup Cool Whip gently until completely mixed in.

Top with remaining Cool Whip, mini marshmallows, and crushed candy cane.

Serve with cookies and pretzels. Keep refrigerated in a covered container. Makes about 2 cups.

Keywords

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Saturday, December 6, 2014

The Best Butter and Garlic Chicken Wings

What You'll Need

2 pounds chicken wings
2 tablespoons butter, melted
pinch of salt and pepper

For the glaze

7 garlic cloves, minced
5 tablespoons butter
1 tablespoon flour

How to Make It

Preheat oven to 400 degrees. Place the chicken wings in a large mixing bowl, add in the melted butter, salt, and pepper. Mix everything together. Place the chicken wings on a parchment lined baking sheet. Bake for 15 minutes. After 15 minutes, turn the wings over and bake for another 20 minutes.

While the chicken wings are baking, prepare your glaze by sauteing the minced garlic and butter in a small pan on the stove on low-to-medium-low heat. I did this after flipping the chicken wings the second time. You do not want to burn the garlic, just cook it. Whisk in the flour and allow the glaze to cook for another 5 minutes.

Glaze the chicken wings, turn the oven to broil on high, broil for 4-5 minutes. Serve with your favorite sauce, or enjoy plain!

Keywords

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Brown Butter Salted Caramel Snickerdoodles

What You'll Need

2½ cups all-purpose Gold Medal flour
one teaspoon baking soda
tow teaspoons cream of tartar
one large egg
one egg yolk
one tablespoon vanilla extract
one tablespoon plain Greek yogurt
one cup caramel squares, cut into ¼’s
¼ cup granulated sugar
tow teaspoons ground cinnamon
Coarse Sea salt for sprinkling on completed cookies
½ teaspoon ground cinnamon
½ teaspoon sea salt
one cup unsalted butter, sliced
1¼ cup dark brown sugar
½ cup granulated sugar

How to Make It

In a medium sized bowl, mix the flour, baking soda, cream of tarter, cinnamon, and set aside.

To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter, whisking frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom. You have to watch it closely because the turn happens quickly and you don’t want it to burn. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature.

While the butter is cooling, cut the carmel squares into ¼’s.

In a stand mixer, combine the brown butter and brown sugar, and ½ cup granulated sugar. (The ¼ cup sugar will be used for rolling in the cookies). Mix until blended and smooth.

Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined.

Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.

Once you are ready to bake preheat the oven to 350 degrees. Measure about 2 tablespoons of dough and roll into a ball. Flatten the ball and place 1-2 caramel squares inside, wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won’t stick to the pan.

Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place on a cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with sea salt. (I used course sea salt)

Bake for 8-10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cool for 2-3 minutes, and transfer to a wire cooling rack to cool completely.

Keywords

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Thursday, December 4, 2014

Chocolate Pound Cake

What You'll Need

Cake

⅓ cup unsweetened Dutch process cocoa powder
⅓ cup hot coffee
one cup unsalted butter, at room temperature
one cup sugar
tow large eggs
tow teaspoons vanilla extract
¼ cup buttermilk
¾ cup dark chocolate chips
1¾ cups cake flour
oneteaspoon baking powder
½ teaspoon salt

Glaze

1½ cups powdered sugar
3 tablespoons unsweetened Dutch process cocoa powder
pinch of salt
tow teaspoons vanilla extract
tow to 4 tablespoons milk or water

How to Make It

Preheat the oven to 350ºF.

Grease and flour a 9x5-inch loaf pan, or line with parchment paper.

In a small bowl, mix together the cocoa powder and hot coffee until the cocoa powder has dissolved.

In another bowl, whisk together the flour, baking powder and salt.

In the bowl of a mixer, cream together the butter and sugar until light and fluffy, about 3 minutes.Add in the eggs one at a time, mixing for 1 minute after each addition.

Mix in the vanilla.

Add in the flour mixture and mix just until combined.

Very carefully mix in the coffee/chocolate mixture until combined.

Add in the buttermilk, then fold in the chocolate chips.

Pour the mixture into the prepared loaf pan and smooth the top.

Bake in the preheated oven until a tester inserted in the center comes out clean, 50-60 minutes. Allow the cake to cool for 20 minutes, then turn out onto a cooling rack to cool completely.

Meanwhile, to make the glaze, sift together the powdered sugar and cocoa powder.

Stir in the salt and then the vanilla.

Whisk in 2 tablespoons of milk, then continue to add the liquid until the glaze reaches the desired consistency.

When the cake is cooled, pour the glaze over the top of the cake.

Let the cake sit for 30 minutes before cutting and serving.

Keywords

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Wednesday, December 3, 2014

Chicken Caprese Pasta Casserole

What You'll Need

one Pound Chicken, cooked cubed (about 2 large chicken breasts)
one pound pasta (Rigatoni or Penne work great)
2 cups of your favorite Marinara Sauce
¼ Heavy Cream
oneTablespoon Balsamic Vinegar
¼ cup grated parmesan cheese
6 ounces mozzarella cheese, cut in cubes
one pint grape tomatoes, cut in half, reserve some for garnish
¼ cup fresh basil, chopped plus 1 Tablespoon for garnish
6 fresh mozzarella rounds for the top

How to Make It

Preheat oven to 350 degrees.

Spray a 9×13 inch baking dish with cooking spray and set aside.

Cook and drain pasta according to package directions, drain and set aside.

In a large bowl, combine marinara sauce, heavy cream, balsamic vinegar, and parmesan cheese.

Stir until mixed together.

Add in pasta, cooked and diced chicken, mozzarella cheese cubes, grape tomatoes, and fresh basil. Mix until pasta is coated in the sauce.

Place into baking dish and top with mozzarella rounds.

Bake for about 25 minutes until casserole is heated through and cheese is bubbly on top.

Keywords

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Strawberry Nutella French Toast Roll Ups

What You'll Need

6 slices fresh white sandwich bread, crusts removed
½ punnet strawberries, diced small
4½ tbsp Nutella
¼ cup caster sugar (Note 1)
one tbsp butter

Egg Mixture:

one egg (large)
tow tbsp milk (full cream or low fat)
Pinch of salt

How to Make It

Combine Egg Mixture in a bowl with a flat base large enough to lie the roll up in.

Whisk to combine.

Spread sugar out in a small dish.

Use a rolling pin to roll the bread flat.

This makes them easier to roll up (and stay rolled up).

Spread each piece of bread with around ¾ tbsp of Nutella.

Sprinkle strawberries along the bottom of each piece of bread.

Roll up bread.

The Nutella will keep it sealed.

Melt butter in pan over medium high heat.

Roll each roll up in the Egg Mixture, shake off excess then place in the pan.

Repeat with remaining roll ups.

Cook for around 4 minutes until each side is golden, rotating every 1 minute or so.

Remove from pan and immediately place in the sugar.

Roll to coat in sugar, then remove.

Repeat with remaining roll ups.

Serve immediately, while warm.

Keywords

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Tuesday, December 2, 2014

Peppermint Crunch Sugar Cookie Bars

What You'll Need

2½ cups flour
½ teaspoon baking powder
¾ cup sugar
¼ cup powdered sugar
one egg
4 tablespoons sour cream OR plain greek yogurt
one teaspoon vanilla
½ teaspoon salt
½ cup butter, softened

frosting

½ cup butter
2 tablespoons cream cheese, softened
3 cups powdered sugar
½ teaspoon peppermint extract (OR vanilla extract)
¼ cup finely crushed candy canes

How to Make It

Preheat oven to 375. Line a 9x13 inch baking pan with foil and lightly grease the foil.

In a medium bowl whisk together flour, baking powder, and salt.

In a large bowl cream butter until light and fluffy (about 1 minute). Add sugars and mix until combined. Add egg, sour cream, and vanilla and mix well. Gradually mix flour mixture into wet ingredients and continue to mix until the dough comes together and not crumbly.

Gently press dough into bottom of prepared pan. Bake 18-22 minutes until golden and the top no longer appears "wet". Allow to cool completely.

When the bars have cooled, prepare the frosting. In a medium bowl whip butter for 2-3 minutes (no less!) until very fluffy. Add cream cheese and mix well. Gradually mix in powdered sugar until completely combined. Mix in peppermint extract. Spread frosting over cooled bars. Sprinkle with crushed candy canes. Cut into squares or triangles and serve. Store in airtight container.

Keywords

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Monday, December 1, 2014

Coconut Pecan Turtle Cream Cheese Pie

What You'll Need

9 inch pie shell- I used the shortening recipe from this post
onecup powdered sugar
8 ounces Cool Whip, thawed
½ cup unsweetened shredded coconut
one cup chopped pecans
Caramel sauce for drizzling
Chocolate sauce for drizzling
8 ounces cream cheese, at room temperature
¼ cup melted butter

How to Make It

Preheat the oven to 425 degrees.

Place a piece of parchment paper in the pie shell, pressing it against the bottom and sides.

Fill the parchment shell with beans or rice, then place it in the oven for 12-15 minutes, or just until the edges start to get a bit golden.

Remove the pie from the oven, then carefully lift the parchment and weights out of the pie and throw them away.

Return the crust to the oven and bake an additional 5-8 minutes or until the crust is golden all over. Remove from the oven and allow to cool.

In the meantime, spread the coconut and pecans on a baking sheet and toast in the oven for 4-6 minutes, stirring once, or until golden and fragrant.

Remove from the oven and set aside.

In the bowl of an electric mixer, combine the powder sugar, cream cheese, and melted butter.

Beat on high speed until light and fluffy, about 5-7 minutes, scraping the sides as needed.

Stir in Cool Whip.

Spread the Cool Whip mixture evenly into the cooled pie shell.

Top with coconut and pecans then drizzle with warmed caramel and chocolate sauce.

Refrigerate for at least two hours or overnight before serving.

Keywords

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Sunday, November 30, 2014

Red Velvet Cheesecake Cake

What You'll Need

CHEESECAKE:

Two (8-ounce) packages cream cheese, at room temperature
1/3 cup sour cream
1/3 cup heavy whipping cream
one teaspoon vanilla extract
2/3 cup granulated white sugar
pinch of salt
2 large eggs

RED VELVET CAKE:

2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
one teaspoon salt
2 large eggs, at room temperature
one 1/2 cups vegetable or canola oil
one cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar
3 tablespoons unsweetened cocoa powder (not Dutch process)
one 1/2 teaspoons baking soda

CREAM CHEESE FROSTING:

Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
one tablespoon vanilla extract
2 1/2 cups powdered sugar, sifted lightly to remove any lumps

How to Make It

1. Prepare the cheesecake layer: Preheat oven to 325 degrees F.

Place a large roasting pan on the lower third rack of the oven.

Place a kettle of water on the stove to boil.

Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper.

Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan).

In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy.

Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition.

Finally, mix in sour cream, whipping cream and vanilla.

Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat).

4. Assemble the cake: Place one cake layer into the center of a cake plate or platter.

Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan.

Peel off the parchment.

Measure your cheesecake layer against the cake layers.

If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer.

Place the 2nd cake layer on top of the cheesecake.

5. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings (see *Tips below). Keep this cake refrigerated.

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Kung Pao Shrimp

What You'll Need

2 tablespoons oil
1-inch piece ginger, peeled and thinly sliced
1/4 onion, quartered
1/2 green bell pepper, cut into pieces
10 mini dried red chilies (use half of the quantity if your dried chilies are regular or longer size)
12-15 big shrimp, shelled, peeled and deveined
1/4 cup roasted peanuts
3 stalks scallions, use the white parts only

Kung Pao Sauce:

2 tablespoons soy sauce
2 tablespoons sweet soy sauce, for example: ABC Kecap Manis
1/2 teaspoon cornstarch
4 tablespoons water
1/2 teaspoon sesame oil
3 dashes white pepper
1/2 teaspoon Chinese black vinegar, rice vinegar or Apple cider vinegar
1/2 teaspoon sugar

How to Make It

Mix the Kung Pao sauce ingredients and set aside.

Heat up a wok and add the cooking oil until the oil is very hot. Add the ginger and do a few quick stirs. Add the onion, green pepper, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies. Add in the shrimp and roasted peanuts and keep stirring.

When the shrimp are almost cooked, add the Kung Pao sauce into the wok, keep stirring until the sauce thickens. Add the chopped scallions, do a few quick stirs, dish out and serve hot.

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Saturday, November 29, 2014

Nutella Chocolate Cake

What You'll Need

Chocolate Cake:

2 cups flour
2 cups sugar
2 large eggs
one cup buttermilk
one cup vegetable oil
one 1/2 tsp vanilla
one cup boiling water
3/4 cup Hershey’s Special Dark Cocoa powder
2 tsp baking soda
one tsp salt

Nutella Icing:

1 cup butter
1/2 cup shortening
1 cup Nutella hazelnut spread
4-5 cups powdered sugar
3-4 tbsp milk or water

Chocolate Ganache:

6 oz semi-sweet chocolate chips
1/2 cup heavy whipping cream

How to Make It

1. Prepare four 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.

2. Add all dry ingredients to a large bowl and whisk together.

3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.

4. Add vanilla to boiling water and add to mixture. Mix well.

5. Pour into four 8 inch cakes pans and bake at 300 degrees for about 25 minutes, or until a toothpick comes out with a few crumbs. I baked the cakes in two batches, two at a time, with about 1 1/2 cups of batter per pan.

6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

7. Make icing while cakes cool. Beat together butter and shortening until smooth.

8. Add Nutella and mix until smooth.

9. Slowly add 4 cups of powdered sugar and mix until smooth.

10. Add 2-3 tbsp of milk or water and mix until smooth.

11. Add fifth cup of powdered sugar and mix until smooth.

12. Add more water or milk until the right consistency.

13. Once cakes are cool, remove cake domes from top with a large serrated knife.

14. Place first layer of cake on cake plate. Pipe an even layer of icing onto cake.

15. Add second layer of cake and pipe another even layer of icing on top.

16. Add third layer of cake on top and pipe another even layer of icing on top.

17. Top icing with fourth layer of cake.

18. Place chocolate chips in a metal bowl.

19. Microwave remaining heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.

20. Cover bowl with saran wrap for 5-7 minutes.

21. Whisk chocolate and cream until smooth.

22. Allow to sit for a few minutes until it just starts to thicken, then pour over the top of the cake.

23. Once chocolate ganache has firmed up, top with remaining icing and sprinkles, if desired.

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Chocolate Chip Cookie Cheesecake Bars

What You'll Need

For the Crust

one 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

For the Cheesecake Filling

10 oz cream cheese, room temperature
1/4 cup sugar
one large egg, room temperature
one teaspoon vanilla extract
one teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup all-purpose flour
one cup chocolate chips
1/3 cup packed brown sugar
3 tablespoons granulated sugar
one large egg

How to Make It

Preheat oven to 325 degrees F. Line an 8-x-8-inch baking with aluminum foil. Spray with nonstick spray and set aside.

1. Combine graham cracker crumbs and melted butter. Press into the prepared baking pan and place in the oven for 6 minutes. Remove and let cool on a wire rack while you prepare the filling and cookie dough. Don't turn off your oven.

2. Start with the cheesecake filling. In your stand mixer fitted with the paddle attachment, combine the cream cheese and sugar. Add egg and vanilla and mix until just combined. Pour mixture into an even layer on top of the crust.

3. Rinse out the mixing bowl and wash the paddle attachment and start preparing the cookie dough. Cream together the butter, brown sugar and granulated sugar. Add the egg and mix until combined. Next, add vanilla and stir to combine. Finally, mix in salt and flour until fully incorporated. Fold in chocolate chips. Distribute cookie dough onto the cheesecake layer. Place in the oven and bake for 35-40 minutes or until cookie edges are slightly browned and the bars appear to be set. Remove from the oven and let cool completely before cutting into individual bars.

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Nutella Truffles

What You'll Need

6 oz (Hershey's) chocolate chips
1/3 cup Nutella
1/3 cup finely chopped hazelnuts
sprinkles, cocoa powder, powder sugar or finely chopped hazelnuts for coating
1/2 cup heavy cream
1/4 cup soft butter, diced

How to Make It

Place the chocolate chips and diced butter in a heatproof bowl.

Pour the cream into a small saucepan over medium heat. When the cream is just about to boil, pout it over the butter and chocolate. Let it sit for almost 1 minute and slowly whisk it together until it becomes smooth, silky, shiny and uniform chocolate mixture.

Stir in the Nutella and chopped hazelnuts. Mix to combine.

Cover the bowl with plastic wrap and place in the fridge for 1-2 hours until easy to handle.

When the mixture is chilled enough to handle, take small pieces (little over a teaspoon) and roll them between your palms to get them round. If it gets too sticky, dust your palms with a little cocoa powder.

Once all the balls are done roll them in sprinkles, cocoa powder, powder sugar or finely chopped hazelnuts to cover.

Keep the truffles in an air-tight container. Serve at room temperature.

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Friday, November 28, 2014

Christmas vanilla roll cake recipe

What You'll Need

Vanilla Roll Cake

2 eggs
3 egg yolks
1/2 cup (100 grams) sugar
3 tablespoons (30 grams) cornstarch
1/4 cup red & green Wilton batter bits
2 egg whites
one tablespoon sugar
one teaspoon vanilla extract
1/3 cup (30 grams) sifted cake flour

Vanilla Buttercream

one cup butter, room temperature
3-4 tbsp red & green sprinkles
one teaspoon vanilla extract
1-3 teaspoons heavy cream
3 cups (360 grams) powdered sugar

How to Make It

Heat the oven to 450F.

Line a 17X12" jelly/sheet pan with parchment paper . Set aside.

In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. With the paddle attachment on, beat on medium to high speed around 5 minutes until pale in color and thickened. Add the vanilla extract and beat few more seconds.

Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in.

Fold in the batter bits as well.

In a separate grease-free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form.

With the spatula, fold the whipped egg whites into the egg yolks mixture.

Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes until golden brown and, when touched, it springs back.

As soon as you remove the cake from the oven sprinkle with powder sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with more powder sugar, and roll up the cake with the towel. Place on a wire rack to cool

Vanilla buttercream

In a clean bowl add the butter. With the whisk attached on to the the mixer whip the butter for 2-3 minutes on medium to high speed.

Lower the speed and slowly add the sugar, 1/2 cup at a time.

When all the sugar is incorporated increase the speed and whip for 2 more minutes.

Add few drops of heavy cream until it reaches the consistency you desire.

With a spatula fold in the sprinkles.

Gently unroll the cake and spread the buttercream evenly all over it.

Roll it again and place in the fridge for a couple of hours.

To decorate, melt the white chocolate in double boiler or microwave and pour it over the cake. Add Add more sprinkles (optional)

Let the chocolate settle for few minutes and slice the cake.

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