Bittersweet Chocolate Citrus Tart
Crust
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all purpose flour
Filling
8 ounces bittersweet or semisweet chocolate, finely chopped
5 tablespoons unsalted butter, cut into 5 pieces
1/2 teaspoon (lightly packed) finely grated blood orange peel or orange peel
1/2 teaspoon (lightly packed) finely grated pink grapefruit peel
1 large egg yolk, room temperature
1/4 cup boiling water
Whipped Cream
For crust:
Combine first 4 ingredients in bowl. Add flour and stir just until blended; let stand 5 minutes. Press dough onto bottom and up sides of 9- to 91/2-inch-diameter tart pan with removable bottom. Chill 30 minutes.
Position rack in bottom third of oven and preheat to 350°F. Bake crust until deep golden, pressing down with back of spoon if bubbles form, about 25 minutes. Cool crust in pan on rack.
For filling:
Combine chocolate, butter, and both peels in medium metal bowl. Place bowl in skillet of barely simmering water set over low heat. Stir just until chocolate and butter are melted and smooth. Remove bowl from water. Place fine strainer over bowl with melted chocolate. Keep skillet with water set over low heat.
Whisk egg yolk in small metal bowl to blend. Gradually whisk in 1/4 cup boiling water. Place bowl in skillet of hot water; stir constantly with heatproof rubber spatula, scraping bottom of bowl to prevent egg from cooking, until instant-read thermometer inserted into egg mixture registers 160°F, about 3 minutes. Immediately pour egg mixture into strainer set over bowl of chocolate. Stir just until egg is incorporated into chocolate and mixture is smooth.
Pour chocolate filling into crust; tilt slightly to spread evenly (crust will not be completely filled). Cover and chill overnight or up to 2 days. Before serving, let tart soften slightly at room temperature.
Remove pan sides. Place tart on platter. Using pastry bag fitted with star tip, pipe whipped cream rosettes around edge of tart. Garnish with candied peel.
Deeply Dark Devil’s Food Cake
1 1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
11 TBSP unsalted butter, softened
1 1/2 cups granulated sugar
2/3 cup Dutch-processed cocoa powder
2 large eggs
1 tsp vanilla
1 1/3 cups warm water
1. Preheat oven to 325F. Grease two 9 inch cake rounds and dust with flour.
2. Sift together the flour, baking soda, baking powder, and salt in a medium bowl. Mix to incorporate.
3. Beat the butter at medium speed until creamy. Gradually add the sugar and beat on high speed for about 3 minutes. Add the cocoa powder and beat for 1 minute. Scrape down the sides with a spatula. Beat in the eggs one at a time. Beat in the vanilla. On low speed, add the flour mixture in three additons alternating with the warm water in two additions. Scrape down the sides of the bowl and mix at low speed for 30 seconds. Pour batter into prepared pans.
4. Bake cake for 45-55 mintues. Cool cake for 20 minutes after baking.
5. Remove cake from pan and let cool completely before frosting.
Fudgy Chocolate Frosting
3 ounces unsweetended chocolate, coarsely chopped
3 ounces bittersweet chocolate, coarsely chopped
1 cup unsalted butter
2 cups powdered sugar
1 TBSP vanilla extract
1. Put both chocolates in a stainless steel bowl and place bowl over a pot of barely simmering water. Heat, stirring frequently, until the chocoalte is completely melted. Remove the bowl from the pot and set the chocolate aside to cool.
2. In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium until creamy, about 30 seconds. Gradually add the powdered sugar and beat at high speed untl light and creamy, about 2 minutes. Beat in the vanilla. Add the cooled chocolate at low speed, mixing until blended and scraping down the sides of the bowl as necessary. Increase the speed to high and beat until slightly aerated, about 1 minute.
Mom’s Peanut Butter Cookies
(Source: Caprial’s Desserts)
1 cup cold unsalted butter, diced
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1 tsp vanilla extract
1 cup peanut butter
3 cups flour
2 tsp baking soda
1/2 tsp salt
Preheat Oven to 350F. Grease a sheet pan and set aside.
Place the butter and both sugars in the bowl of a mixer and beat on high speed, scraping down the sides of the bowl often, until light and fluffy, about 3 minutes. With the mixer on low speed, add the eggs and vanilla, then add the peanut butter and mix well. Add the flour, baking soda and salt and mix on low speed until the ingredients are incorporated. Increase the speed to medium and mix just until the dough is smooth.
Using a 9 X 13 spread the cookie dough evenly. Bake for 20 minutes. If you want a less doughy cookie, bake for 10 minutes longer.
Peanut Butter Cream Cheese Frosting Layer
4 oz cream cheese
1/2 cup peanut butter
1/2 cup powdered sugar
milk(for thinning)
In a mixer combine the cream cheese, peanut butter and sugar. Mix on medium speed for about 3 minutes. Add the milk slowly until it becomes a spreadable consistency.
Peanut Butter Chocolate Ganache
1 cup chocolate chips
1/2 cup cream
1/2 cup peanut butter
Place the chocolate chips and peanut butter in a bowl. Heat the cream up to a boil. Once it starts to boil, pour it over the chocolate chips and peanut butter. Let sit for 5 minutes. Stir until smooth.
Assemble: Once the cookie dough layer is out of the oven, let it cool completely. Spread the cream cheese layer. Then follow up with the ganache layer.
Peanut Butter Chocolate Chip Cake
2 ounces unsalted butter
1 cup all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup tightly packed brown sugar
3 ounces creamy peanut butter
1 large egg
1 egg yolk
1/4 cup sour cream
1/4 cup hot water
1/2 tsp pure vanilla extract
1/2 cup semi sweet chocolate chips
Preheat oven to 325F.
Grease three 9 x 1 1/2 inch pans.(I personally used just one 9 x 13 pan). Line your bottoms with parchement. Set aside.
Combine flour, baking powder, baking soda, and salt.
Mix together brown sugar, peanut butter and butter for two minutes. Add egg and egg yolk and mix for another 2 minutes. Scarpe down the sides and mix for another minute.
Add half of the flour mixture and mix until incorportated about 20 seconds. Then add the sour cream, mixing again for 20 seconds. Gradually add the remaining flour mixture. Add the hot water in a slow, steady stream and mix on low to combine, about 30 seconds. Add the vanilla and mix for another 10 seconds. Add the chocolate chips and use a rubber spatula to finish mixing the ingredients until thoroughly combined.
Divide the cake batter into the prepared pans, spreading it evenly. Bake for about 22 minutes.
Chocolate Peanut Icing
5 ounces semisweet chocolate, coarsely chopped
1/2 cup heavy cream
1/8 cup granulated sugar
2 TBSP peanut butter
1 TBSP unsalted butter
Place the chocolate in a bowl and set aside. Heat the cream, butter, peanut butter and butter in a saucepan over medium heat. When hot, stir to disolve sugar and peanut butter. Bring to a boil. Pour the cream mixture over. Wait 5 minutes and stir the mixture until smooth. Place in fridge for about 5-10 minutes and place into a pipe bag.
Assemble:
Cut cake into square pieces. Place one piece on your plate. Pipe your icing just around the perimeter of the cake. Place another piece of cake on top. Again, pipe around the perimeter and follow up with one last piece of cake.
Nutella Chocolate Hazelnut Cookies
1/4 cup butter
1/2 cup sugar
2 large eggs
1 (400 g) jar of Nutella
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 teaspoon vanilla
1/3 cup milk
Pre-heat oven to 375 F. In a large mixing bowl, beat butter, sugar, eggs and Nutella until well blended; set aside.
In another bowl, stir together flour, soda, salt and chocolate chips. Stir flour mixture into
Nutella mixture, alternating with vanilla and milk.
Drop by tablespoons onto ungreased baking sheets. Bake 10 to 12 minutes. Allow to cool several minutes on the baking sheets, then remove to wire racks to cool completely.
Makes about 30 cookies.
No comments:
Post a Comment