Tag: dessert

Posted on » by Michael » Theme:

Double Chocolate Holiday Biscotti

https://www.foodnetwork.com/fnk/recipes/double-chocolate-holiday-biscotti-8869479

  • Level: Easy
  • Total: 1 hr 45 min (includes cooling time)
  • Active: 15 min
  • Yield: approximately 20 biscotti

 

Ingredients

Directions

  1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper, dust with 1/4 cup flour and set aside.
  2. In a medium bowl, combine the sugar, butter, orange marmalade, orange zest and salt. Using a handheld mixer, beat on medium speed until the mixture is smooth, light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the remaining 2 cups of flour, cocoa powder and baking powder and beat until just blended. Using a rubber spatula, stir in the chocolate chips.
  3. On the prepared pan, form the dough into a 3-by-13-inch log. (Using a small offset spatula or dusting your hands with flour will help keep the dough from sticking to your hands.) Bake until the log is firm to the touch, cracked on top and looks dry, about 35 minutes. Cool for 30 minutes on the tray.
  4. Place the log on a cutting board and using a serrated knife, cut the log on a diagonal into 1/2-inch slices. Arrange the biscotti cut-side down on the tray. Bake until they are a dry and fragrant, an additional 20 to 25 minutes. Transfer the biscotti to a cooling rack and cool completely.

 

Posted on » by Michael » Theme:

Banana Pie (Torta de Banana)

I thought this was delicious. It was almost like a torte /crumb topping. I served it warm with (purchased) vanilla ice cream. About 10 minutes before serving I popped it in a 375 F degree oven for 10-15 minutes.

Ingredients:

  • ½ cup sugar
  • 1 teaspoon cinnamon
  • 2 ½ cups flour
  • 2 cups sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon baking powder
  • 1 stick melted butter
  • 8 – 10 sliced bananas

Instructions:

  1. Preheat oven to 350°F.
  2. Coat a 9”x 13” glass pan with baking spray with flour.
  3. In a bowl mix ½ cup of sugar and 1 teaspoon of cinnamon. Reserve
  4. In a mixer mix flour, 2 cups of sugar, 1 teaspoon of cinnamon, baking powder and butter until well mixed.
  5. Add 1/3 of the flour mixture to the glass pan.
  6. Add a layer of bananas to cover flour mixture and sprinkle half of the sugar/cinnamon mixture over bananas.
  7. Add 1/3 of the flour mixture and another layer of bananas.
  8. Sprinkle the other half of the sugar/cinnamon mixture over the bananas.
  9. Add the last 1/3 of the flour mixture.
  10. Bake for 40 minutes or until golden brown.
  11. It can be served warm with ice cream or cold.

https://lortie2017.wixsite.com/brazilian-food-blog/copy-of-salpicao-de-frango-1

Posted on » by Dino » Theme:

Creole Bread Pudding with Bourbon Créme Anglaise

Notes

I haven’t even tried this yet, but it looks amazing! I used turbinado sugar to coat the top because I thought it would give a darker, caramel-like color and a more rich-flavored crust.

This recipe calls for putting the mixture into 8 ramekins, and there was just no way I was going to have any part of that. As a result I knew I would have to bake it much longer,  and even then greatly under-estimated how much longer it would take. I asked Ashley to take over for the last couple of steps.

She was afraid the top would burn with the extra bake time, so she put a piece of loose aluminum foil over the top and raised the temperature from the suggested 325°F to 350°F and baked it for another solid 30 minutes before taking it out to cool.

Enjoy!

Creole Bread Pudding

Ingredients

  • 10 large eggs
  • 2 ¾ cups whole milk
  • 2 ¾ cups heavy cream
  • 1 cup granulated sugar
  • 1 ½ tsp. ground cinnamon
  • ½ tsp. freshly ground nutmeg
  • ¼ tsp. kosher salt
  • 8 oz. day-old thin-crusted white bread (such as New Orleans-style French or Italian bread), cut into 1-inch cubes (about 8 cups)
  • ¾ cup raisins
  • 1 ¼ oz. (2 ½ Tbs.) unsalted butter, cut into small pieces

Directions

  1. Whisk the eggs in a large measuring cup or bowl with a spout until lightly beaten.
  2. Whisk in the milk, cream, ¾ cup of the sugar, ¾ tsp. of the cinnamon, the nutmeg, and salt until the sugar dissolves.
  3. Divide the bread and raisins evenly among twelve 6-oz. ramekins. Pour the custard over the top of each ramekin until almost full. Submerge the bread to help soak up the custard. Let sit for 10 minutes, then pour any remaining custard into the ramekins until almost full.
  4. Cover and refrigerate for at least 4 and up to 12 hours.
  5. Let the puddings sit at room temperature for 1 ½ hours.
  6. Position a rack in the center of the oven and heat the oven to 325°F. Mix the remaining ¼ cup sugar and ¾ tsp. cinnamon in a small bowl.
  7. Evenly dot the tops of the puddings with the butter and sprinkle them with the cinnamon sugar.
  8. Set the ramekins in a shallow roasting pan and add enough boiling water to come halfway up the sides.
  9. Bake until browned on top and a knife inserted in the center comes out barely clean, about 40 minutes.
  10. Let the puddings cool on a rack for at least 15 minutes before serving warm or at room temperature.

Bourbon Créme Anglaise

Ingredients

  • 1 vanilla bean
  • 2 cups whole milk
  • ⅓ cup granulated sugar
  • 6 large egg yolks
  • ¼ cup bourbon

Directions

  1. Split the vanilla bean lengthwise and scrape its seeds into a 2-quart saucepan, then add the pod and the milk. Bring to a simmer over medium heat, stirring once or twice with a wooden spoon.
  2. Meanwhile, whisk the sugar and egg yolks in a medium bowl until the sugar dissolves and the mixture is pale yellow.
  3. Whisk a little of the hot milk into the yolk mixture to warm it, and then slowly whisk in the rest of the milk. Pour the milk-yolk mixture back into the saucepan, turn the heat down to low, and cook, stirring and scraping into the corners of the pan, until the mixture thickens enough to coat the back of a wooden spoon and holds a trail when you run your finger across it (an instant-read thermometer should register from 170°F – 175°F), about 2 minutes.
  4. Immediately strain through a fine-mesh sieve into a medium bowl.
  5. Fill a large bowl with a few inches of ice water, then set the bowl of crème anglaise into the ice bath to quickly chill it. Stir occasionally until cool, about 5 minutes. Stir in the bourbon.
  6. Serve right away or refrigerate for up to 1 week in an airtight container with a piece of plastic wrap directly on the surface of the sauce to prevent a skin from forming.