Recipes: Black Salted Banana Chocolate Cream Cheese Puff Pastry

December 16, 2013

Black Salted Banana Chocolate Cream Cheese Puff Pastry
  1. 2 packages puff pastry cups
  2. Cream cheese filling
  3. Chocolate ganache
  4. 3 bananas, sliced thinly
  5. Black salt
Cream Cheese Filling Ingredients
  1. 8 oz. cream cheese, softened
  2. 3/4 cup heavy cream
  3. 2 tablespoons granulated sugar
  4. 1 teaspoon vanilla bean extract
  5. 1/2 teaspoon black salt
Chocolate Ganache Ingredients
  1. 4 oz. bittersweet chocolate cut in pieces
  2. 1/2 cup heavy cream
  1. Brush the rims of the frozen pastry shells with the egg white and sprinkle with 2 tablespoons raw sugar. Prepare the pastry shells according to the package directions.
Filling Directions
  1. Combined all ingredients in stand mixer, fitted with whisk attachment.
  2. Whip on low speed for 1 minute.
  3. Increase the speed to high and beat until stiff peaks form. F
  4. fold in ¾ of the chocolate ganache.
  5. Use remaining ¼ to drizzle the top of pastry.
Ganache Directions
  1. In small saucepan heat heavy cream to a simmer.
  2. Remove from heat and add chocolate.
  3. Whisk until chocolate has melted and mixture is smooth.
Assembly Directions
  1. Layer banana slices on bottom of cooked and cooled pastry.
  2. Spoon small amount of cream into cups.
  3. Place several more slices of banana and then again spoon another layer of cream over banana.
  4. Drizzle tops with chocolate Ganache and sprinkle with black salt. Blog

Recipes: Homemade Caramel Candy

December 16, 2013

Homemade Caramel Candy
  1. 1 cup butter
  2. 2 cups packed brown sugar
  3. 1 cup light corn syrup
  4. 1 (14oz) can sweetened condensed milk
  5. 1 Tbs. vanilla extract
  6. Waxed paper or parchment paper
  7. Candy thermometer
  1. Place a sheet of wax paper into a 9x9 cake pan, allowing your paper to drape over the sides of the pan. Set aside.
  2. *I recommend spraying the pan with non-stick cooking spray to help keep the paper from lifting from the bottom and edges.
  3. In a large heavy bottomed saucepan, mix together butter, brown sugar, corn syrup and sweetened condensed milk.
  4. Stir mixture constantly over medium-high heat until butter is melted and insert your candy thermometer.
  5. Turn heat down to medium and bring to a boil.
  6. Cook, stirring constantly, until the caramel reaches 245 F on a candy thermometer or desired color.
  7. Add the vanilla to finish the caramel.
  8. Pour the hot caramel into the 9x9 pan lined with wax paper.
  9. Allow the caramel to set and cool for 2 to 3 hours.
  10. When the caramel has cooled remove from the pan by lifting the wax paper flaps.
  11. Use a sharp knife to cut the caramels into your desired shape.
  12. Use wax paper to wrap your caramels.
  1. How to Temper Chocolate
  2. Create a double boiler with a saucepan and a metal bowl. Be sure the water is not touching the bottom of the bowl, as you want a gap so steam can form between them. Bring the water to a rolling boil.
  3. Use 1 lb. of your choice of melting chocolate. Place 3/4 of your chocolate into the bowl, save the other 1/4 of the chocolate to use later in the process.
  4. With water still boiling, turn off the heat on the stove and place the bowl on the pan.
  5. Use a rubber spatula to move the chocolate, around allowing it to melt.
  6. Use a thermometer to check the temperature constantly.
  7. Melt the chocolate to 116 F, then remove from the boiler and add the remaining 1/4 of chocolate while continuing to mix.
  8. The residual heat will melt the remaining chocolate and drop the temperature down to 80 F. You should keep the thermometer in the chocolate throughout the entire process.
  9. Once you reach 80 F place the bowl back on the boiler and bring the temperature to 88 F.
  10. The chocolate is now ready to dip your favorite items for homemade candy. Use pretzels, strawberries, marshmallows, nuts…the possibilities are endless.
  11. When dipping items use a fork or chocolate dipping tool.
  12. Allow the item to drip excess chocolate over the bowl. You can also tap your dipping tool on the side of the bowl to help remove the extra chocolate.
  13. Place the dipped items on a sheet pan. I like to line the pan with some wax paper for any easier removal. Blog

Recipes: Peppermint Bark Snowflakes

December 16, 2013

Peppermint Bark Snowflakes
  1. 2 pounds dark or milk chocolate wafers
  2. 1 cup crushed candy canes
  3. 12 oz. white chocolate wafers
  4. Peppermint flavorings, optional
  1. Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
  2. Melt the white chocolate in a double boiler.
  3. Combine candy cane chunks with white chocolate.
  4. Pour into piping bag or into squeeze bottle.
  5. Melt the dark or milk chocolate in double broiler.
  6. Pour into piping bag or squeeze bottle.
  7. Lay cookie cutters out on waxed paper lined baking sheet.
  8. Pipe dark chocolate into the bottom of cookie cutter.
  9. Allow to chill for 2 minutes.
  10. Pipe white chocolate candy mixture over the top of dark chocolate.
  11. Chill until set.
  12. Remove from cutter from baking sheet and unmold.
  13. Wrap in gift bags and tie with ribbon for gifts, enjoy with your family! Blog

Recipes: Cheesy Bread Twists

December 16, 2013

Cheesy Bread Twists
  1. 1 box puff pastry, thawed
  2. 1 cup Parmesan Reggiano, finely grated
  3. 1 egg, mixed
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Gently roll out puff pastry onto a cutting board.
  3. With a rolling pin, roll out puff pastry to approximately 14x10 inches.
  4. Brush egg onto puff pastry.
  5. Cut in half lengthwise and sprinkle cheese on one half.
  6. Next place other half, egg side down, on top of other half.
  7. Using rolling pin, roll to seal both halves.
  8. Next, make 3/4 inch slices, lengthwise.
  9. Twist dough and place on baking sheet lined with parchment.
  10. Bake until golden brown. Remove from oven and allow to cool before serving. Blog

Recipes: Caprese Crostinis

December 16, 2013

Caprese Crostinis
  1. One Italian Baguette Sliced 1/2 inch on the bias
  2. 3 Roma tomatoes, sliced thin, about 1/2 inch
  3. 8 oz. fresh mozzarella, sliced thin
  4. Fresh Basil, 1/4 cup sliced thin (shred)
  5. Olive oil, for brushing bread
  6. Salt and pepper to taste
  1. Heat grill plate over medium-high heat.
  2. Brush one side of sliced bread with oil.
  3. Place oil side down onto grill plate and grill just until grill marks appear and toasted.
  4. Flip and toast lightly on other side.
  5. Place mozzarella on crostini followed by slice of tomato.
  6. Season with salt and pepper and finish with shredded basil. Blog

Recipes: Chocolate Coconut Pecan Haystacks

December 16, 2013
Chocolate Coconut Pecan Haystacks
  1. 12 oz. semisweet or milk chocolate
  2. 2 1/2 cups, sweetened coconut toasted
  3. 1 1/4 cup pecan pieces, toasted
  1. In large sauté pan on medium high heat toast coconut until browned and crisp. Pour into large mixing bowl.
  2. In same sauté pan toast pecans until lightly brown and fragrant. Add to coconut.
  3. In small sauce pan on low heat melt chocolate, stirring consistently. When smooth pour over coconut.
  4. Once coconut is toasted and chocolate is melted, stir the coconut and pecans into the chocolate, mixing until coconut and pecans are entirely coated with chocolate.
  5. Using a small teaspoon, drop small spoonfuls of the candy onto the prepared sheet or into decorative muffin wrappers.
  6. Refrigerate for 30 minutes, until the chocolate is set. Blog

Recipes: Tiger Butter

December 16, 2013
Tiger Butter
  1. 8 oz. semi sweet chocolate
  2. 8 oz. milk chocolate
  3. 12 oz. white chocolate
  4. 1 1/2 cup peanut butter, crunchy or regular
  1. In small sauce pan, on low heat, melt semi sweet and milk chocolate together.
  2. In separate small sauce pan, on low heat, melt white chocolate and peanut butter together. Whisk continually until melted. Remove both from heat.
  3. Lightly spray cookie sheet with canola oil or butter.
  4. Pour chocolate mixture into base of cookie sheets.
  5. Allow to cool for 3-5 minute until lightly set.
  6. Pour slightly cooled white chocolate peanut butter over chocolate and lightly tap to smooth.
  7. Using a skewer or knife draw lines through chocolates creating tiger strips
  8. Allow to cool for at least one hour then cut into desired shapes. Blog

Recipes: Chocolate Whoopie Pies with Whipped Ricotta Filling

December 13, 2013
Chocolate Whoopie Pies w/ Whipped Ricotta Filling
Cake Ingredients
  1. 1/2 cup butter, room temperature
  2. 1 cup granulated sugar
  3. 1 teaspoon baking powder
  4. 1 teaspoon baking soda
  5. 3/4 teaspoon salt
  6. 1 teaspoon vanilla extract
  7. 1 large egg
  8. 1/2 cup unsweetened natural cocoa powder
  9. 2 1/3 cups unbleached all-purpose flour
  10. 1 1/4 cup buttermilk
  11. 1/2 cup mini chocolate hips
Filling Ingredients
  1. 1 cup unsalted butter, room temperature
  2. 1 cup confectioners' sugar
  3. 10 oz. Ricotta cheese
  1. Preheat oven to 350 degrees F.
  2. Line two baking sheets with parchment and grease them lightly.
  3. In a large mixing bowl, beat together butter and sugar until creamy.
  4. Add egg and mix until smooth.
  5. Combine sifted flour, cocoa powder, baking soda, banking powder and salt in separate bowl.
  6. Enlarge image
  7. Add flour mixture to mixer alternately with buttermilk. Do this in thirds (i.e. 1/3 buttermilk, repeat two times). Stop and scrape bowl between additions.
  8. Mix well until combined and gently stir in the mini chocolate chips.
  9. Drop rounded teaspoons full of dough onto the prepared baking sheets, leaving plenty of room between the cakes, as they will spread. I like to use a mini cookie scoop.
  10. Bake the cakes for 15 to 16 minutes, until they are set and firm to the touch.
  11. Remove cakes from oven and allow to cool. While still slightly warm, separate cakes from the pan or parchment and allow to cool completely.
Filling Instructions
  1. Beat together the butter and powdered sugar until well combined and fluffy.
  2. Beat in the ricotta cheese just until well combined.
  3. Chill for at least four hours or until stiffened before filling cakes.
  4. Spread the flat side of half of the cakes with filling.
  5. Top with the remaining cakes, flat side towards the filling.
  6. Roll edges in extra mini chocolate chips or crushed candy cane.
  7. Wrap in gift bags and tie with ribbon for gifts, or enjoy with your family!
  1. Blog

Recipes: Peppermint Christmas Cookies

December 13, 2013
Peppermint Christmas Cookies
  1. 2 cups all-purpose flour
  2. 3/4 cup cocoa powder
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1 stick unsalted butter, softened
  6. 1 cup sugar
  7. 2 large eggs
  8. 1/2 cup milk
  9. 1 teaspoon pure vanilla extract
  10. 12 large marshmallows cut in half
  11. Ganache
  12. 1 cup heavy cream
  13. 1 lb. white chocolate, chopped into pieces
  14. 1 teaspoon peppermint extract
  15. Red food coloring
  1. Preheat oven to 350 degrees.
  2. In large bowl sift together flour, cocoa powder, baking soda and salt.
  3. In a stand mixer with paddle attachment cream, sugar and butter until light and fluffy.
  4. Stop and scrape sides.
  5. Continue to cream mixture first adding eggs, then milk, and then extract.
  6. Add the dry ingredients to mixer and cream on low speed to combined.
  7. Use a cookie scoop or teaspoon and place mixture on lightly greased cookie sheet.
  8. Bake cookies at 350 degrees for 7-8 minutes or until the smell begins to fill the kitchen.
  9. Press a marshmallow into the center of each cookie and return to oven for 1-2 minutes.
  10. Remove cookies from oven and allow to cool for 2 minutes on cookie sheet before moving them to a wire cooling rack. Prepare chocolate ganache.
  11. Ganache
  12. In small saucepan heat heavy cream and red food coloring to a scald, or when bubbles appear around edges.
  13. Remove from heat and stir in chocolate pieces.
  14. Wisk until smooth.
  15. Add peppermint extract and again stir until smooth.
  16. Place wire rack with cookies onto a piece of waxed paper.
  17. Ladle chocolate ganache over the cookies, allowing the extra to drizzle down onto wax paper.
  18. Immediately decorate with peppermint pieces or choice of holiday candy.
  1. Blog

Recipes: Christmas Ornament Cookies

December 10, 2013
Christmas Ornament Cookies
  1. 2 pounds Harmons Sugar Cookie Dough
  2. Lifesavers candy - lightly crushed in different colors
  3. Non-stick pan spray
  4. baking parchment
  5. butcher's twine
  1. On a floured surface, roll out the cookie dough with a rolling pin to about 1/8" thickness. Cut cookies out with a large cookie cutter, then cut with a smaller one of the same shape. Transfer the cookies to a baking sheet lined with parchment sprayed with pan spray. If using for tree ornaments, loop a 2" piece of twine and press into the top of the cookie. Sprinkle crushed candy in the middle of the cookie to top of resulting space.
  2. Bake at 350 degrees for 8-10 minutes, until golden and the candy is melted. Let cool before trying to remove from the parchment. Blog