prep time: tbd
cook time: tbd
servings: 9-inch cake
cake ingredients:
1 ounce fine quality bittersweet chocolate - chopped evenly
1/4 cup + 2 tablespoon unsweetened dark cocoa powder
1/2 cup hot coffee
1 egg
1 egg yolk
2 tablespoons sour cream
2 teaspoon vanilla
1 cup + 2 tablespoons flour
3/4 cup light brown sugar - tightly packed
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter - softened
cheesecake ingredients:
1 stick unsalted butter - softened
1/2 cup sugar
2 8-ounce packages cream cheese - softened
2 eggs
/14 cup + 2 teaspoons cook and serve vanilla pudding mix
2 tablespoons sorghum molasses (not black strap)
2 teaspoons vanilla
1 teaspoon baking powder
chocolate chip cookie dough ingredients:
3 cups flour
3/4 teaspoon salt
1 1/2 cups light brown sugar - packed
3/4 cup sugar
1 cup unsalted butter - melted
1 1/4 teaspoon vanilla
1 cup chocolate chips
6 tablespoons milk
chocolate-molasses buttercream ingredients:
1 1/2 cups unsalted butter - salted
4 cups powdered sugar
1 teaspoon vanilla
2 tablespoons molasses
1 tablespoon cocoa powder
1/4 teaspoon salt
cake steps:
1. preheat oven to 350 degrees. grease a 9-inch cake pan with vegetables shortening and line with a circle of parchment paper. grease paper and set pan aside.
2. in a medium bowl, whisk the chocolate, cocoa and hot coffee until smooth. set aside.
3. in another bowl, whisk the eggs, yolks, sour cream, half the chocolate mixture and vanilla until just combined.
4. in the bowl of a sand mixer fitted with the paddle attachment, mix the flour, brown sugar, baking soda and salt on low for 30 seconds. add the softened butter and the remaining chocolate mixture. mix on low speed until the dry ingredients are moistened. raise the speed to medium and beat for 30 seconds. scrape down the sides of the bowl.
5. with the mixer off between additions, add the egg mixture in two parts, starting on medium-low speed and gradually increasing to medium. beat on medium speed for 45 seconds after each addition to incorporate the ingredients and strengthen the structure. the batter will be slightly fluffy. scrape down the sides of the bowl. using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.
6. bake for 30 - 40 minutes (check at 30). cake is done with a toothpick tester comes out clean and the cake springs back when pressed in the middle. let the baked cake cool in the pan on a wire rack for 10 minutes, then turn cake out onto a wire rack. let cool completely.
cheesecake steps:
1. preheat oven to 325 degrees. grease on 9-inch springform pan with shortening, line the pan with parchment and then grease the parchment. lightly flour the pan and tap out excess over the sink. set aside.
2. cream butter and sugar in a stand mixer fitted with paddle attachment. add cream cheese a little at a time until smooth. scrape bowl down and beat again on medium speed, adding eggs one at a time. add vanilla pudding mix, molasses, vanilla, and baking powder. mix again until well combine.
3. pour batter into prepared pan. smooth batter with offset spatula and bake for 55 - 60 minutes. cheesecake will puff up during baking, then deflate when taken out. allow cheesecake to cool in pan. place in freezer until needed for assembly.
chocolate chip cookie dough steps:
1. line a 9-inch springform pan with parchment paper. in the bowl of a stand mixer fitted with the paddle attachment, stir together flour, salt, brown sugar and sugar. pour in butter and vanilla. mix until dry dough forms. add chocolate chips and mix on lowest speed.
2. when chocolate chips are evenly dispersed, add milk 1 tablespoon at a time with the machine on low speed. remove dough from mixer bowl and press into the prepared springform pan. place in freezer.
chocolate-molasses buttercream steps:
1. combine butter and powdered sugar in the bowl of a stand mixer. beat on low until just combined, then beat on high until mixture is thoroughly incorporated. stop mixer and add vanilla, molasses, cocoa powder and salt. beat on high speed until light and fluffy.
2. scrape down bowl and beat again until no streaks of molasses remain.
assembly:
1. choose a serving plat on which to build the cake. line the edges of the plate with strips of sax paper to keep the plate edge clean while frosting.
2. level the cake layer with a serrated knife. place it in the center of the wax paper lined plate. spread a small amount of frosting over the top of the cake - just enough to hold the next layer in place.
3. remove the cheesecake from the freezer and level with a serrated knife, if needed. carefully place the cheesecake on top of the frosted cake, supporting it with a spatula on one side and your hand on the other.
4. remove cookie dough layer from freezer and remove it from the springform pan. turn layer over and remove parchment round. place cookie dough layer on top of the cheesecake. no icing is used between the cheesecake and the cookie dough layer.
5. frost the sides of the cake with an off-set spatula, do not frost the top. transfer remaining frosting to piping bag fitted with a large star tip. pipe 2-inch swirls around the edge of the top of the cake. press chocolate chip turned upside down into the middle of each swirl.
6. gently press handfuls of ground cookies into the icing on the bottom half or the cake. refrigerate cake until ready to serve.
- sprinkle bakes
Showing posts with label coffee. Show all posts
Showing posts with label coffee. Show all posts
2.13.2012
starbucks caramel frappucino cupcakes
prep time: tbd
cook time: 20 minutes
servings: tbd
cupcake ingredients:
3/4 cup milk
1/4 cup sour cream
1 package of starbucks via instant coffee
1 tablespoon vanilla
3 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons of another pack of starbucks via instant coffee
2 teaspoons unsweetened natural cocoa powder
3/4 cup butter at room temperature
1 1/2 cup white sugar
4 eggs, yolks and whites separated
coffee mousse filling ingredients:
3/4 cup plus 2 tablespoons sugar
6 large egg yolks
1/3 cup water
1 package of starbucks via caramel flavored coffee
2 1/2 cups chilled whipping cream
caramel drizzle ingredients:
1 cup unsalted butter
2 1/4 cups brown sugar
1 cup light corn syrup
1 14-oouce can sweetened condensed milk
1 teaspoon vanilla extract
swiss meringue buttercream ingredients:
3/4 cup sugar
4 egg whites
3 sticks unsalted butter (at room temperature)
1 tablespoon vanilla extract
cupcake steps:
1. heat the milk in the microwave or on the stove until hot – stop short of a simmer. stir in the instant coffee until well blended. add the vanilla and set aside.
2. sift together the cake flour, baking powder, soda, salt, ground coffee and cocoa.
3. in the bowl of a stand mixer, beat the butter and sugar with the paddle attachment until creamed. it should be slightly fluffy. beat in the egg yolks one at a time.
4. add 2/3 of the flour mixture and the sour cream. add the remaining flour mixture and milk. beat until smooth.
5. scrape all the batter out into a separate bowl and wash the mixer bowl thoroughly.
6. switch to the whisk attachment and beat the egg whites until stiff but not dry. they will hold a stiff peak but they will still slip around a little in the bowl.
7. fold the egg whites into the cake batter gently, folding the batter around until well combined.
8. preheat oven to 350 degrees. fill cupcake liners with batter and bake for about 20 minutes.
9. allow cupcakes to cool completely, core out the center of each one.
coffee mousse filling steps:
1. whisk sugar, yolks, water and starbucks via in large metal bowl.
2. set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 160°F, about 8 minutes.
3. remove bowl from over water. using electric mixer, beat egg mixture until cool and thick, about 5 minutes.
4. beat cream in another large bowl until stiff peaks form.
5. fold cream mixture into egg mixture.
caramel drizzle steps:
1. cut butter into evenly sized cubes and melt over low heat in large 3-4 quart saucepan.
2. once butter is fully melted, add brown sugar, being careful to avoid the sides of the pan. if any stray sugar crystals fall onto side of pan, carefully brush off with a wet pastry brush.
3. once butter and sugar are fully combined, add corn syrup and condensed milk. clip on candy thermometer to side of pan.
4. cook mixture on low heat (still continually stirring) for about a minute or two. increase heat to medium and continue to cook/ stir until mixture reaches 225 degrees. once the mixture is removed from heat, stir in vanilla extract.
swiss meringue buttercream steps:
1. heat sugar, egg whites, and salt in a heatproof mixer bowl set over a pan of simmering water, whisking until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
2. return bowl to mixer, and whisk, gradually increasing speed from low to medium-high, until stiff, glossy peaks form, about 10 minutes. reduce speed to medium.
3. add butter, a few pieces at a time, whisking well after each addition.
4. whisk in vanilla. Switch to a paddle attachment and beat until air bubbles are gone, 2 to 3 minutes more.
assembly steps:
1. using a pastry bag, pipe a small amount of caramel sauce, then pipe coffee mousse until the center is almost full, and then top with another piping of caramel.
2. once all cupcakes are filled, pipe swiss meringue buttercream onto each one using a pastry bag fitted with a large star tip.
3. lastly, use a sturdy plastic freezer bag or disposable plastic pastry bag with a small hole cut out of it and drizzle caramel on top of each cupcake.
4. take some Starbucks straws (one straw makes four tiny cupcake straws) and cut them in half, then in half again. stick into cupcake.
- b for bel blog
cook time: 20 minutes
servings: tbd
cupcake ingredients:
3/4 cup milk
1/4 cup sour cream
1 package of starbucks via instant coffee
1 tablespoon vanilla
3 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons of another pack of starbucks via instant coffee
2 teaspoons unsweetened natural cocoa powder
3/4 cup butter at room temperature
1 1/2 cup white sugar
4 eggs, yolks and whites separated
coffee mousse filling ingredients:
3/4 cup plus 2 tablespoons sugar
6 large egg yolks
1/3 cup water
1 package of starbucks via caramel flavored coffee
2 1/2 cups chilled whipping cream
caramel drizzle ingredients:
1 cup unsalted butter
2 1/4 cups brown sugar
1 cup light corn syrup
1 14-oouce can sweetened condensed milk
1 teaspoon vanilla extract
swiss meringue buttercream ingredients:
3/4 cup sugar
4 egg whites
3 sticks unsalted butter (at room temperature)
1 tablespoon vanilla extract
cupcake steps:
1. heat the milk in the microwave or on the stove until hot – stop short of a simmer. stir in the instant coffee until well blended. add the vanilla and set aside.
2. sift together the cake flour, baking powder, soda, salt, ground coffee and cocoa.
3. in the bowl of a stand mixer, beat the butter and sugar with the paddle attachment until creamed. it should be slightly fluffy. beat in the egg yolks one at a time.
4. add 2/3 of the flour mixture and the sour cream. add the remaining flour mixture and milk. beat until smooth.
5. scrape all the batter out into a separate bowl and wash the mixer bowl thoroughly.
6. switch to the whisk attachment and beat the egg whites until stiff but not dry. they will hold a stiff peak but they will still slip around a little in the bowl.
7. fold the egg whites into the cake batter gently, folding the batter around until well combined.
8. preheat oven to 350 degrees. fill cupcake liners with batter and bake for about 20 minutes.
9. allow cupcakes to cool completely, core out the center of each one.
coffee mousse filling steps:
1. whisk sugar, yolks, water and starbucks via in large metal bowl.
2. set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 160°F, about 8 minutes.
3. remove bowl from over water. using electric mixer, beat egg mixture until cool and thick, about 5 minutes.
4. beat cream in another large bowl until stiff peaks form.
5. fold cream mixture into egg mixture.
caramel drizzle steps:
1. cut butter into evenly sized cubes and melt over low heat in large 3-4 quart saucepan.
2. once butter is fully melted, add brown sugar, being careful to avoid the sides of the pan. if any stray sugar crystals fall onto side of pan, carefully brush off with a wet pastry brush.
3. once butter and sugar are fully combined, add corn syrup and condensed milk. clip on candy thermometer to side of pan.
4. cook mixture on low heat (still continually stirring) for about a minute or two. increase heat to medium and continue to cook/ stir until mixture reaches 225 degrees. once the mixture is removed from heat, stir in vanilla extract.
swiss meringue buttercream steps:
1. heat sugar, egg whites, and salt in a heatproof mixer bowl set over a pan of simmering water, whisking until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
2. return bowl to mixer, and whisk, gradually increasing speed from low to medium-high, until stiff, glossy peaks form, about 10 minutes. reduce speed to medium.
3. add butter, a few pieces at a time, whisking well after each addition.
4. whisk in vanilla. Switch to a paddle attachment and beat until air bubbles are gone, 2 to 3 minutes more.
assembly steps:
1. using a pastry bag, pipe a small amount of caramel sauce, then pipe coffee mousse until the center is almost full, and then top with another piping of caramel.
2. once all cupcakes are filled, pipe swiss meringue buttercream onto each one using a pastry bag fitted with a large star tip.
3. lastly, use a sturdy plastic freezer bag or disposable plastic pastry bag with a small hole cut out of it and drizzle caramel on top of each cupcake.
4. take some Starbucks straws (one straw makes four tiny cupcake straws) and cut them in half, then in half again. stick into cupcake.
- b for bel blog
12.25.2011
gingerbread pancakes
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1 1/2 cup flour
1/2 cup brown sugar
1/2 teaspoon baking powder
1 tablespoon baking soda
1/2 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/2 cup coffee - cooled
1/2 cup milk
2 eggs
1/4 cup melted butter - cooled
steps:
1. mix flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves together. slowly mix in milk, coffee, butter and eggs. let mixture stand 10 minutes to thicken.
2. cook on a griddle or pan, about 1 - 2 minutes on each side.
- avant garde living blog
cook time: tbd
servings: tbd
ingredients:
1 1/2 cup flour
1/2 cup brown sugar
1/2 teaspoon baking powder
1 tablespoon baking soda
1/2 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/2 cup coffee - cooled
1/2 cup milk
2 eggs
1/4 cup melted butter - cooled
steps:
1. mix flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves together. slowly mix in milk, coffee, butter and eggs. let mixture stand 10 minutes to thicken.
2. cook on a griddle or pan, about 1 - 2 minutes on each side.
- avant garde living blog
12.14.2011
toffee-coffee tartlets
prep time: tbd
cook time: tbd
servings: 6 tartlets
filling ingredients:
1 1/2 cup heavy cream
1/4 cup ground coffee
3/4 cup caramel topping + more for drizzling
2 tablespoons unsalted butter
1/2 cup confectioners' sugar - sifted
cup ingredients:
1 10-ounce package frozen puff pastry shells
1/2 cup semisweet chocolate chips
1/3 cup toffee bits
filling steps:
1. bring the cream and coffee nearly to a boil in a saucepan over medium heat. reduce the heat to low, cook for 5 minutes. remove from the heat. strain through a fine-mesh strainer into a bowl. set aside.
2. bring the caramel topping to a boil in a saucepan over medium-high heat. reduce the heat to medium and cook for 2 more minutes. remove from the heat and stir in the butter. slowly whisk in the cream-coffee mixture until combined. pour into a large bowl and cool to room temperature. refrigerate for 45 minutes or until completely chilled.
cups steps:
1. place the pastry shells on an ungreased baking sheet and bake according to the package directions. transfer to a rack and cool, then pull out the center of the shells with your fingers.
2. place the chocolate chips in a small microwave-safe bowl and microwave on medium power, stirring every 30 seconds, until melted, about 1 1/2 minutes. pour the toffee bits into a pie plate. dip the rims of the pastry shells in melted chocolate and then in the toffee. set aside.
3. beat the coffee mixture with a mixer on medium speed until thickened. slowly beat in the confectioners' sugar on high until stiff peaks form.
4. assemble the cups right before serving. spoon the coffee mixture into a large zip-top plastic bag. press out the air and seal. snip off a corner, pipe the mixture into the shells. drizzle with more caramel.
- food network magazine, april 2011
cook time: tbd
servings: 6 tartlets
filling ingredients:
1 1/2 cup heavy cream
1/4 cup ground coffee
3/4 cup caramel topping + more for drizzling
2 tablespoons unsalted butter
1/2 cup confectioners' sugar - sifted
cup ingredients:
1 10-ounce package frozen puff pastry shells
1/2 cup semisweet chocolate chips
1/3 cup toffee bits
filling steps:
1. bring the cream and coffee nearly to a boil in a saucepan over medium heat. reduce the heat to low, cook for 5 minutes. remove from the heat. strain through a fine-mesh strainer into a bowl. set aside.
2. bring the caramel topping to a boil in a saucepan over medium-high heat. reduce the heat to medium and cook for 2 more minutes. remove from the heat and stir in the butter. slowly whisk in the cream-coffee mixture until combined. pour into a large bowl and cool to room temperature. refrigerate for 45 minutes or until completely chilled.
cups steps:
1. place the pastry shells on an ungreased baking sheet and bake according to the package directions. transfer to a rack and cool, then pull out the center of the shells with your fingers.
2. place the chocolate chips in a small microwave-safe bowl and microwave on medium power, stirring every 30 seconds, until melted, about 1 1/2 minutes. pour the toffee bits into a pie plate. dip the rims of the pastry shells in melted chocolate and then in the toffee. set aside.
3. beat the coffee mixture with a mixer on medium speed until thickened. slowly beat in the confectioners' sugar on high until stiff peaks form.
4. assemble the cups right before serving. spoon the coffee mixture into a large zip-top plastic bag. press out the air and seal. snip off a corner, pipe the mixture into the shells. drizzle with more caramel.
- food network magazine, april 2011
Subscribe to:
Posts (Atom)
