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Perfect Pumpkin Tarts
Halloween and Thanksgiving aren’t the only time to show off pumpkins. Christmas is an good time to offer some pumpkin-flavored desserts as an alternative to all the other fruit-based pies. These are bite-sized tarts that are great as finger food, or a stand-alone dessert.
Ingredients
Crust Ingredients:
1/3 Cup Zero Calorie Sweetener
1 Egg
1 Egg white
2 Cups Ginger Snap Crumbs
Filling Ingredients:
½ Cup Brown Sugar
¼ Cup Zero Calorie Sweetener
1 Can Pumpkin
1 Cup Skim Milk
3 Egg Whites
Cinnamon and Ginger to taste
1/3 Cup Zero Calorie Sweetener
1 Egg
1 Egg white
2 Cups Ginger Snap Crumbs
Filling Ingredients:
½ Cup Brown Sugar
¼ Cup Zero Calorie Sweetener
1 Can Pumpkin
1 Cup Skim Milk
3 Egg Whites
Cinnamon and Ginger to taste
Directions
First, preheat oven to 350 degrees Fahrenheit. Next, combine ginger snap crumbs, egg and white and sweetener in a bowl and mix well, until moist and malleable. Pour this into tart pans and press up the sides and on the bottom. Bake for 10 minutes.
As those bake, mix the egg whites, spices, pumpkin, sweetener and sugar. Pour in the milk gradually and mix until even. Pour into the crusts after they have cooled and bake for 20 minutes, or until filling is set.
Prep Time: 20 minutesAs those bake, mix the egg whites, spices, pumpkin, sweetener and sugar. Pour in the milk gradually and mix until even. Pour into the crusts after they have cooled and bake for 20 minutes, or until filling is set.
Cook Time: 30 minutes
Total Time: 50 minutes
Number of Servings: 10
Yield:
Style: American
Lemon healthy cake
It is healthy, fruity and very tasty cake. My granddaughters love it!
Ingredients
¾ cup all-purpose flour
* ¾ cup whole-wheat flour
* 2 teaspoons baking powder
* ¼ teaspoon salt
* 2 large lemons
* ¾ cup 4%-fat cottage cheese
* 2 large eggs
* ¾ cup granulated sugar plus 1 tablespoon, divided
* 2 cups fresh blueberries
* 6 tablespoons unsalted butter, melted, plus more for pan
* ¾ cup whole-wheat flour
* 2 teaspoons baking powder
* ¼ teaspoon salt
* 2 large lemons
* ¾ cup 4%-fat cottage cheese
* 2 large eggs
* ¾ cup granulated sugar plus 1 tablespoon, divided
* 2 cups fresh blueberries
* 6 tablespoons unsalted butter, melted, plus more for pan
Directions
1. Preheat oven to 350°F. Coat a 9-x-5-inch loaf pan with butter; line with parchment paper, leaving a 1-inch overhang on all sides. ?
2. Whisk all-purpose flour, whole-wheat flour, baking powder and salt together in a large bowl. ?
3. Grate both lemons to equal about 1/4 cup zest; place in a medium bowl. Juice 1 lemon to equal 2 tablespoons juice; add to the medium bowl. Slice the remaining lemon into thin rounds; remove seeds. ?
4. Add cottage cheese, eggs and 3/4 cup sugar to the bowl with the lemon zest and juice; whisk until combined. ?
5. Whisk the wet ingredients into the dry ingredients until just combined. Fold in blueberries and melted butter. ?
6. Transfer the batter to the prepared pan; top with the lemon slices and the remaining 1 tablespoon sugar. ?
7. Bake until top is golden-brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool before slicing.
2. Whisk all-purpose flour, whole-wheat flour, baking powder and salt together in a large bowl. ?
3. Grate both lemons to equal about 1/4 cup zest; place in a medium bowl. Juice 1 lemon to equal 2 tablespoons juice; add to the medium bowl. Slice the remaining lemon into thin rounds; remove seeds. ?
4. Add cottage cheese, eggs and 3/4 cup sugar to the bowl with the lemon zest and juice; whisk until combined. ?
5. Whisk the wet ingredients into the dry ingredients until just combined. Fold in blueberries and melted butter. ?
6. Transfer the batter to the prepared pan; top with the lemon slices and the remaining 1 tablespoon sugar. ?
7. Bake until top is golden-brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool before slicing.
Notes
N/A
Prep Time: 30 minutesCook Time: 60 minutes
Total Time: 1 hours, 30 minutes
Number of Servings: 10
Yield: 10
Style: American, Northeast
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Easy Christmas and Valentine's Desert
This is and awesome dessert at Christmas!
So quick and easy - oh so impressive!
For Christmas and Valentine's Day.
Ingredients
1 pkt Jelly, any flavor but a red one will be the one!
1 cup sliced fresh fruit (raspberries, strawberries etc)
1 cup whipped topping(I used fresh whipped cream)
1 cup sliced fresh fruit (raspberries, strawberries etc)
1 cup whipped topping(I used fresh whipped cream)
Directions
Make up jelly according to package directions.
Chill until slightly thickened.
Set aside 1/3 cup.
Add fruit to remaining jelly; spoon into 4 to 5 glasses.
Chill glasses at an angle until jelly is set.
Meanwhile, fold whipped topping into the reserved (1/3 cup) jelly.
Spoon topping mixture into glasses of set jello.
Chill.
Garnish and serve!
Prep Time: 5 minutesChill until slightly thickened.
Set aside 1/3 cup.
Add fruit to remaining jelly; spoon into 4 to 5 glasses.
Chill glasses at an angle until jelly is set.
Meanwhile, fold whipped topping into the reserved (1/3 cup) jelly.
Spoon topping mixture into glasses of set jello.
Chill.
Garnish and serve!
Cook Time: 60 minutes
Total Time: 1 hours, 5 minutes
Number of Servings: 5
Yield:
Style: European, Belgian
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Stove top Cake
The easy stovetop chocolate cake is an instant hit! Made with simple pantry ingredients and without an oven, this is the epitome of simple comfort baking.
Ingredients
1 cup cake flour (130 g)
? cup unsweetened cocoa powder (35 g)
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar (150g)
2 large eggs
¼ cup vegetable oil (60ml)
½ cup milk (125 ml)
½ teaspoon vanilla extract
? cup unsweetened cocoa powder (35 g)
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar (150g)
2 large eggs
¼ cup vegetable oil (60ml)
½ cup milk (125 ml)
½ teaspoon vanilla extract
Directions
In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, baking soda and salt until well mixed.
Add the sugar and whisk to combine.
Add eggs,milk vegetable oil and vanilla extract then whisk until smooth.
Spray or grease a cake pan and pour cake batter into the pan.
Cover with aluminum foil.
Bring water to a simmer in a deep skillet or large saucepan wide enough to hold the cake pan.
Oncesimmering, place a heat-proof plate into the water.
Set the cake pan on top of the plate so it hovers over the water but does not submerge.
Cover with a lid and cook for 30 to 35 minutes until the cake is done and an inserted toothpick comes out clean.
Remove the cake and set aside to cool.
Sprinkle it with powdered sugar.
Add the sugar and whisk to combine.
Add eggs,milk vegetable oil and vanilla extract then whisk until smooth.
Spray or grease a cake pan and pour cake batter into the pan.
Cover with aluminum foil.
Bring water to a simmer in a deep skillet or large saucepan wide enough to hold the cake pan.
Oncesimmering, place a heat-proof plate into the water.
Set the cake pan on top of the plate so it hovers over the water but does not submerge.
Cover with a lid and cook for 30 to 35 minutes until the cake is done and an inserted toothpick comes out clean.
Remove the cake and set aside to cool.
Sprinkle it with powdered sugar.
Notes
Monitor as it cooks as you may need to add additional hot water while it cooks.
Prep Time: 10 minutesCook Time: 35 minutes
Total Time: 45 minutes
Number of Servings: 8
Yield: One cake
Style: European, Dutch
food
5$
Ingredients
i don't know
Directions
find
Notes
e-mail me
Prep Time: 19 hours, 19 minutesCook Time: 19 hours, 19 minutes
Total Time: 18 hours, 18 minutes
Number of Servings: 19
Yield: i here all
Style: Australian and New Zealander
Carob & Chocolate fudge or Double pan chocolate Fudge
Fudge originally came from Bettycrocker.com recipe it was my favorite it was consider too much, too thick but I divided them up and used it double pan method.
Foil ban 13 x 9 pan or cookie sheets it recommend if you use cookie sheet method you clean up your freezer and, 13 x 9 its medium thick, and if cookie sheet method its thinner but there is more.
Make super thick suggest using loaf pan...and my mother loves this method and to idea it best method so far. but you need to put loaf pan in for two hours...prior to stove top cooking. Allow you have setting faster..refrigeration time will shorter...it take hour with cold pan to go with hot fudge...and then you put either freezer or refrigerator I always put in freezer for like thirty minutes and it sets faster.
Note for storing: best to keep in refrigerator otherwise you end up with strange slab of soft fudge...resembles taffy or playdoh.
Ingredients
2 12 oz. Semi-sweet, white, dark, bittersweet or milk chocolate or [carob(is no caffeine)]
1 can 14 oz condense milk (divided)(3/4 c. set aside)
1 c. rough texture (nuts: coconut no sweet, walnuts(toasted), pecans(slightly toasted), peanuts, or pistachios)
2 tsp vanilla
Other tasty ingredients you could add: (1/4 C.) each. for other sweet, or salty or bacon, instant coffee you can just use 1 tsp to 1 tbsp.
instant coffee at very end of stove-top process,
after chocolate is melted in, candied cherries, Pretzels, cookies, popped rice, raisins, dried fruit, Bacon that still considered chewy but still has crispy texture. coconut if you didn't add prior.
1 can 14 oz condense milk (divided)(3/4 c. set aside)
1 c. rough texture (nuts: coconut no sweet, walnuts(toasted), pecans(slightly toasted), peanuts, or pistachios)
2 tsp vanilla
Other tasty ingredients you could add: (1/4 C.) each. for other sweet, or salty or bacon, instant coffee you can just use 1 tsp to 1 tbsp.
instant coffee at very end of stove-top process,
after chocolate is melted in, candied cherries, Pretzels, cookies, popped rice, raisins, dried fruit, Bacon that still considered chewy but still has crispy texture. coconut if you didn't add prior.
Directions
1)be sure to do this before you do recipe, take and a.foil butter it bottom of pan where fudge will sit and freeze it. Because it crucial step. Miss it and your fudge won't set and other issue is everyone assume refrigerating is necessary right but I thinking freezing the pan helps setting it takes only thirty minutes maybe even less you can have more time to cut.
2) large sauce pan or or pot, spray cooking spray, melt chocolate and condense milk until creamy, Stir in rough texture and add vanilla if your going use it.
3) it take 2 hours set if you don't do butter pan set aside in freezer method. if you set aside in freezer the pan you end up saving yourself hour... to set in freezer again or fridge depending on available space.
2) large sauce pan or or pot, spray cooking spray, melt chocolate and condense milk until creamy, Stir in rough texture and add vanilla if your going use it.
3) it take 2 hours set if you don't do butter pan set aside in freezer method. if you set aside in freezer the pan you end up saving yourself hour... to set in freezer again or fridge depending on available space.
Notes
If you need ideas bettycrocker had some ideas but you have also assume what tastes good too.
If your adding flavor don't add vanilla -> vanilla is flavoring.
Mint is common flavoring, try mint alcohol flavor would be interesting but add fresh mint would add color to top of fudge as it sets.
*Second type chocolate same sort method. but whatever is left, here is idea what double chocolate idea was suppose to be. Idea was put on chocolate on cooled already chocolate which I seem to think is impossible because maybe it would worked. But I think might never worked it cooled chocolates would work maybe but that just my general idea I tried it, It failed. So if your trying make it work you have to have freezer that walk in and have no chances of failure. other issue that I ran into that big problem for me...not all chocolates work together taste your chocolates first and what textures first before you make double chocolate layer I was thinking three type fudge would something gawk at but since I have no walk in freezer to make this amazing feat. Anyone else up for grab on it your welcome to try it.
Probably the reason why Bettycrocker took it down.
Nuts(?) : if you have people with nut allergies I recommend using dried fruit and your own made cookies added in broken up into recipe. Or Popped Rice. Why nuts toasted because it tastes better?
Chocolate note: chocolate that tastes good, even bars, or something you love to eat as fudge in your existence. I noted people assume toll house is good...don't I can only assume it only good for cookies and bars. Fudge will last about(5 mos to half a year) Guitard is good timely brand but where I live this brand is sold out everyday or I never find it.
Prep Time: 5 minutesIf your adding flavor don't add vanilla -> vanilla is flavoring.
Mint is common flavoring, try mint alcohol flavor would be interesting but add fresh mint would add color to top of fudge as it sets.
*Second type chocolate same sort method. but whatever is left, here is idea what double chocolate idea was suppose to be. Idea was put on chocolate on cooled already chocolate which I seem to think is impossible because maybe it would worked. But I think might never worked it cooled chocolates would work maybe but that just my general idea I tried it, It failed. So if your trying make it work you have to have freezer that walk in and have no chances of failure. other issue that I ran into that big problem for me...not all chocolates work together taste your chocolates first and what textures first before you make double chocolate layer I was thinking three type fudge would something gawk at but since I have no walk in freezer to make this amazing feat. Anyone else up for grab on it your welcome to try it.
Probably the reason why Bettycrocker took it down.
Nuts(?) : if you have people with nut allergies I recommend using dried fruit and your own made cookies added in broken up into recipe. Or Popped Rice. Why nuts toasted because it tastes better?
Chocolate note: chocolate that tastes good, even bars, or something you love to eat as fudge in your existence. I noted people assume toll house is good...don't I can only assume it only good for cookies and bars. Fudge will last about(5 mos to half a year) Guitard is good timely brand but where I live this brand is sold out everyday or I never find it.
Cook Time: 10 minutes
Total Time: 1 hours, 45 minutes
Number of Servings: 30
Yield: 20 people could eat it and enjoy
Style: American, West Coast
Gingerbread Recipe
Found this on internet somewhere https://www.brit.co/gingerbread-cookie-recipe/ <very good and it works but
I had modify it.
Ingredients
Wet
1/2 c. unsalted butter
1/2 c. Shortening
2/4 c. or 2/8 c. Brown sugar
1 egg
1/2 c. Molasses
2 tsp. Vanilla
Dry
1 1/2 c. flour + 1/4 c. fiber flour
1tsp. baking powder
2/4 tsp. baking soda
1/4 tsp. salt
spice mix: 1 TB. Roasted Ginger powder, 1 1/4 tsp. cinnamon, 1/4 tsp cloves
Handmixer, standmixer, wooden spoon, fork works well, or you can just wear pair of gloves and mix well in bowel.
1/2 c. unsalted butter
1/2 c. Shortening
2/4 c. or 2/8 c. Brown sugar
1 egg
1/2 c. Molasses
2 tsp. Vanilla
Dry
1 1/2 c. flour + 1/4 c. fiber flour
1tsp. baking powder
2/4 tsp. baking soda
1/4 tsp. salt
spice mix: 1 TB. Roasted Ginger powder, 1 1/4 tsp. cinnamon, 1/4 tsp cloves
Handmixer, standmixer, wooden spoon, fork works well, or you can just wear pair of gloves and mix well in bowel.
Directions
Mix dry ingredients together add spice
mix wet ingredients together in then add dry together.
mix it well, should be creamy...
Let it rest for 4 hours for you be able to firm enough to make it into forms.
very pliable like clay...roll out with enough flour.
cut outs or even cut into squares my family enjoyed the square form.
Set before you do any preset oven 375/190
7 to 10 minutes in recipe I had to make cook the cookies to 13 to 15 minutes due to 1,200 feet so we had put them in longer. May want to put your cookies in longer to make certain they have darker brown edge then you know they are done they be crispy done.
It work better if they crispy even for gingerbread house.
mix wet ingredients together in then add dry together.
mix it well, should be creamy...
Let it rest for 4 hours for you be able to firm enough to make it into forms.
very pliable like clay...roll out with enough flour.
cut outs or even cut into squares my family enjoyed the square form.
Set before you do any preset oven 375/190
7 to 10 minutes in recipe I had to make cook the cookies to 13 to 15 minutes due to 1,200 feet so we had put them in longer. May want to put your cookies in longer to make certain they have darker brown edge then you know they are done they be crispy done.
It work better if they crispy even for gingerbread house.
Notes
I was thinking this cookie would work well for engraving or painting type style but I ran out time maybe someone else would take up torch and make into something more.
Royal icing is pretty easy to make but that something if want to take up.
Icing you just add confectioner sugar and milk depending on thickness, and adding flavor and color.
Royal icing you add egg white, or egg white powder it matters...because gives stiff peaks that last and depending if your adding color there are recipes online you can search for.
I left mine plain, if want to add fresh ginger to give more punch to taste...it not recommended its already spicy depending cinnamon your using. I am using Saigon cinnamon that is pretty much packing heat.
Prep Time: 12 minutesRoyal icing is pretty easy to make but that something if want to take up.
Icing you just add confectioner sugar and milk depending on thickness, and adding flavor and color.
Royal icing you add egg white, or egg white powder it matters...because gives stiff peaks that last and depending if your adding color there are recipes online you can search for.
I left mine plain, if want to add fresh ginger to give more punch to taste...it not recommended its already spicy depending cinnamon your using. I am using Saigon cinnamon that is pretty much packing heat.
Cook Time: 15 minutes
Total Time: 4 hours, 27 minutes
Number of Servings: 10
Yield:
Style: American
Ultra Thin Gingersnaps Sweet or Spicy
https://www.simplyrecipes.com/recipes/gingersnap_cookies/ <- modification from this one anyone from this site come bark note I had modify on fly when it came out super flat. I was surprised I remembered it looked like lace cookies.
Not what I wanted but adding what I did came out better. Saved the day.
Ingredients
Wet
4oz. Unsalted butter + 4 oz shortening <- 1/2 cup both if people don't get it.
1/4 c. or 2 TB sugar(adding what says on recipe makes too crunch crunch taste)
1/2 tsp. Vanilla
2 eggs
1/3 c. Molasses
Dry
3 c. fiber flour(Br. Rice Flour, Nut flour, or heart healthy flour, Wheat flour depends you can use spelt).
2 1/2 tsp baking soda
1/2 tsp salt
2 1/2 tsp cinnamon
2 1/2 tsp roasted Ginger
2 TB of fresh Ginger < stops here if you making sweet variety
Spicy variety mix match whatever works:
two turns of grinder black pepper
1/2 tsp Japanese seven spice
1/2 tsp Paprika
(I was thinking any other we could gotten ghost pepper or something hotter...I wanted something keep warm in rainstorm.)
Don't forget if your making sweet mix type you best add some peanuts...or something nut variety so people will know it sweet one. Or mark them. 1 c. would be okay...(unsweetened coconut would be good as well but I have coconut haters coming so I could not put in sweet batch).
Spicy kind I just put dried raisins in at least 1/4 cup in batch just keep from bringing too much heat.Should cooked longer make crispy.
4oz. Unsalted butter + 4 oz shortening <- 1/2 cup both if people don't get it.
1/4 c. or 2 TB sugar(adding what says on recipe makes too crunch crunch taste)
1/2 tsp. Vanilla
2 eggs
1/3 c. Molasses
Dry
3 c. fiber flour(Br. Rice Flour, Nut flour, or heart healthy flour, Wheat flour depends you can use spelt).
2 1/2 tsp baking soda
1/2 tsp salt
2 1/2 tsp cinnamon
2 1/2 tsp roasted Ginger
2 TB of fresh Ginger < stops here if you making sweet variety
Spicy variety mix match whatever works:
two turns of grinder black pepper
1/2 tsp Japanese seven spice
1/2 tsp Paprika
(I was thinking any other we could gotten ghost pepper or something hotter...I wanted something keep warm in rainstorm.)
Don't forget if your making sweet mix type you best add some peanuts...or something nut variety so people will know it sweet one. Or mark them. 1 c. would be okay...(unsweetened coconut would be good as well but I have coconut haters coming so I could not put in sweet batch).
Spicy kind I just put dried raisins in at least 1/4 cup in batch just keep from bringing too much heat.Should cooked longer make crispy.
Directions
Mix dry and spice together, Beat wet together, scrape the sides of bowel very important.
Add dry gradually...not all in one time even how impatient you get. you get dust cloud...every where...
Use serving spoon to place in mixing machine bowel if you have issues.
By hand would been less frustrating but its get sticky I realize not everyone likes playing with gingersnap dough because you have wait until gets firm.
For me I had to check it I had wait until next day. My mother was impatient she get asking am I done with kitchen yet...
it states for rest period you have put in loaf pan I think you can still flour it and put into rolled forms and put in means where you cut up and place in freezer but it sticky. So best case scenario would freeze it and and then make use of it..
took overnight time and some then rolling it out I recommend using plastic bag...and flour on top that surface then using wax paper or parchment paper because it throwing it out that sort thing.
after its firm. [cut in thinnest possible you can cut into thick but it still taste like author of original recipe said it taste good. But her idea of making cookies coming out as lace cookies still come out better then her plan. She may have forgotten it was different butter ingredient, it could butter and Ghee. Or something else.] cut thin or thick, think you have to leave it as is, thick you cut in half and leave where it is be fine cookie.
small but be enough for adult and child.
Preheat time for baking process, 350 F/176 C 7-12 minutes however for me I had put in 15 minute due elevation and I wanted crispy not goey cookies had bad experiences with cookies and oven that quit all the time so crispy tasting cookies were on menu.
Prep Time: 15 minutesAdd dry gradually...not all in one time even how impatient you get. you get dust cloud...every where...
Use serving spoon to place in mixing machine bowel if you have issues.
By hand would been less frustrating but its get sticky I realize not everyone likes playing with gingersnap dough because you have wait until gets firm.
For me I had to check it I had wait until next day. My mother was impatient she get asking am I done with kitchen yet...
it states for rest period you have put in loaf pan I think you can still flour it and put into rolled forms and put in means where you cut up and place in freezer but it sticky. So best case scenario would freeze it and and then make use of it..
took overnight time and some then rolling it out I recommend using plastic bag...and flour on top that surface then using wax paper or parchment paper because it throwing it out that sort thing.
after its firm. [cut in thinnest possible you can cut into thick but it still taste like author of original recipe said it taste good. But her idea of making cookies coming out as lace cookies still come out better then her plan. She may have forgotten it was different butter ingredient, it could butter and Ghee. Or something else.] cut thin or thick, think you have to leave it as is, thick you cut in half and leave where it is be fine cookie.
small but be enough for adult and child.
Preheat time for baking process, 350 F/176 C 7-12 minutes however for me I had put in 15 minute due elevation and I wanted crispy not goey cookies had bad experiences with cookies and oven that quit all the time so crispy tasting cookies were on menu.
Cook Time: 15 minutes
Total Time: 16 hours, 30 minutes
Number of Servings: 20
Yield: 40+
Style: American
Chocolate Truffles
This is how I make really good chocolate truffles. I've been making them for over 20 years, everyone seems to like them.
Ingredients
Ingredients:
Shell
1 ½ - 2 lbs. bittersweet chocolate (72 – 85%)
I use Scharffen Berger 72% or a mix of 72 and 85% baking chocolate
Ganache
6 oz. semisweet chocolate (60 – 65%) I use a mix of Scharffen Berger 60 and 72%
3 tbsp. sweet butter (best available quality)
1 cup heavy cream (best available quality)
Vanilla extract, finest quality
Shell
1 ½ - 2 lbs. bittersweet chocolate (72 – 85%)
I use Scharffen Berger 72% or a mix of 72 and 85% baking chocolate
Ganache
6 oz. semisweet chocolate (60 – 65%) I use a mix of Scharffen Berger 60 and 72%
3 tbsp. sweet butter (best available quality)
1 cup heavy cream (best available quality)
Vanilla extract, finest quality
Directions
Making Truffles
Equipment:
Tempering box
Truffle molds
Small paint brush
Marble slab, or other cool surface for working on
Bowl large enough for the ganache
A good thermometer
Procedure:
First, make the shells. Chop up the bittersweet chocolate into small bits and put them into the tempering box, reserving ¼ teaspoon of chocolate chopped very fine. Set the box to about 115 degrees F. When the chocolate is all melted and about 115 degrees, turn it down to about 95 degrees F. When it gets there, take some of the chocolate and put it on the marble slab and stir it around until it gets thick, then pour it back in. When that is mixed in, pour in the reserved chocolate and stir it in. That will provide seeds for the chocolate crystals to form around. After a few hours, the chocolate is ready for the molds.
Use the small paint brush to paint the chocolate onto the inside of the molds. I use three layers to make sure there aren’t any gaps or holes. Let them cool overnight.
Now you can make the ganache. Chop up the semisweet chocolate and put it in the large bowl. Heat the cream in a small heavy saucepan until it is almost simmering, then pour it over the chocolate and stir it in. It will take a couple of minutes to get it smooth. Add the butter and one teaspoon of vanilla to the chocolate. Let it cool for an hour or so. It should be the consistency of soft margarine.
The easiest way to put the ganache into the molds is to pipe it in, using a pastry bag or two gallon-sized plastic bags set one inside the other, and one corner cut off. Pour the ganache into the bag, and squeeze it into the molds. Fill them to a bit below the top, to allow space for the bottom.
When they are all filled, use the paint brush to paint the bottoms onto the molds, same as doing the shells. Let everything cool overnight. Turn the molds upside down and remove the truffles.
Equipment:
Tempering box
Truffle molds
Small paint brush
Marble slab, or other cool surface for working on
Bowl large enough for the ganache
A good thermometer
Procedure:
First, make the shells. Chop up the bittersweet chocolate into small bits and put them into the tempering box, reserving ¼ teaspoon of chocolate chopped very fine. Set the box to about 115 degrees F. When the chocolate is all melted and about 115 degrees, turn it down to about 95 degrees F. When it gets there, take some of the chocolate and put it on the marble slab and stir it around until it gets thick, then pour it back in. When that is mixed in, pour in the reserved chocolate and stir it in. That will provide seeds for the chocolate crystals to form around. After a few hours, the chocolate is ready for the molds.
Use the small paint brush to paint the chocolate onto the inside of the molds. I use three layers to make sure there aren’t any gaps or holes. Let them cool overnight.
Now you can make the ganache. Chop up the semisweet chocolate and put it in the large bowl. Heat the cream in a small heavy saucepan until it is almost simmering, then pour it over the chocolate and stir it in. It will take a couple of minutes to get it smooth. Add the butter and one teaspoon of vanilla to the chocolate. Let it cool for an hour or so. It should be the consistency of soft margarine.
The easiest way to put the ganache into the molds is to pipe it in, using a pastry bag or two gallon-sized plastic bags set one inside the other, and one corner cut off. Pour the ganache into the bag, and squeeze it into the molds. Fill them to a bit below the top, to allow space for the bottom.
When they are all filled, use the paint brush to paint the bottoms onto the molds, same as doing the shells. Let everything cool overnight. Turn the molds upside down and remove the truffles.
Notes
I buy nice small boxes that hold four truffles, and plastic inserts to hold them securely. I buy full page sticker paper from Office Depot to print my labels onto. The sticker paper is glossy and looks more professional. Use Epson Photo Quality Self-adhesive Sheets or equivalent.
Prep Time: 60 minutesCook Time: 2 hours
Total Time: 30 hours
Number of Servings: 30
Yield: About 56 ultra premium truffles.
Style: American, West Coast
Apple Cider Doughnut Cake
I haven't used this recipe as yet but I to do so once the temps become cooler.
Ingredients
Cake
1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup apple cider
1/2 cup butter, melted
4 eggs
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup coarsely shredded peeled tart apples (2 medium)
Toppings
3 tablespoons butter, melted
1/4 cup sugar
1 teaspoon ground cinnamon
1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup apple cider
1/2 cup butter, melted
4 eggs
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup coarsely shredded peeled tart apples (2 medium)
Toppings
3 tablespoons butter, melted
1/4 cup sugar
1 teaspoon ground cinnamon
Directions
1 Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
2 In large bowl, beat cake mix, apple cider, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon and the nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in apples. Pour into pan.
3 Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack; place cooling rack over waxed paper.
4 Brush top and sides of cake with 3 tablespoons melted butter. In small bowl, mix sugar and 1 teaspoon cinnamon until blended. Press 2 tablespoons cinnamon mixture up side and top of cake with hand. Let stand 20 minutes. Repeat with remaining cinnamon mixture. Cool completely, about 1 hour.
5 Store loosely covered.
Prep Time: 20 minutes2 In large bowl, beat cake mix, apple cider, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon and the nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in apples. Pour into pan.
3 Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack; place cooling rack over waxed paper.
4 Brush top and sides of cake with 3 tablespoons melted butter. In small bowl, mix sugar and 1 teaspoon cinnamon until blended. Press 2 tablespoons cinnamon mixture up side and top of cake with hand. Let stand 20 minutes. Repeat with remaining cinnamon mixture. Cool completely, about 1 hour.
5 Store loosely covered.
Cook Time: 40 minutes
Total Time: 2 hours, 40 minutes
Number of Servings: 12
Yield: 12 servings
Style: American, Midwest
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