Category Archives: Dessert

Aside

move over crepes! ♥  Here are the mini almond tortes  ♥ And here are my niece & 1 of my 3 brothers back when she was a mini…17 years ago…  I love mini’s. Advertisements

Crepe Shoot

Have you had a crepe?

Do you give a crepe that I tried making them last night?  It was a delicious success, but I don’t envision myself making them again.  Instead I see myself making mini almond tortes in the new mini springform pans my father ordered from bake deco.  I have made so many almond tortes I want to start selling them.

Anyway, I used an Alton Brown recipe and a blender..and my moms’ $40 omelet pan.  She loves that pan.  Some of the flour didn’t mix in well & that’s why there’s two little dots in this pic.

My mother inspired me to make these crepes, put a bit of nutella in the center, fold it over  with a lil whipped cream on top.  She works at a museum and they serve these in their cafe.  I didn’t have any strawberries to garnish, but who gives a crepe, right?  ♥

Sweet Potato Fries

I love sweet potato fries or any fries or tot, really.  It’s so easy to BAKE these at home.  The hardest steps are scrubbing and cutting them.  I spray cookie sheets so the sweets don’t stick, and then drizzle with olive oil..sprinkle with salt.. bake at about 450-475… depending on how thick you slice them & how hot your oven is.. you will have yummy sweet potato fries within 20-30 minutes.  Just keep an eye on them and toss them around halfway thru baking-if they look dry during the halfway point- add a little more olive oil.

Shutterbean Recipe

Did I ever tell you that I made farmstand doughnuts?   They were great(Thank you for the recipe Tracy from Shutterbean.com !)

I think I prefer driving to the apple orchard and buying them…no, I don’t see myself making doughnuts again anytime soon.  What do I see myself making?  Bagels!  Salads!  Beets?

Anyway…You might want to sit down.  In a recent phone conversation, my cousin told me something about duck feathers in fast food products.  She is a recent high school graduate…  So, you can take her word for it…Or..you can be like me and google “duck feathers in popular donut chain” – you will be sorry you ever went down that duck feather filled rabbit hole.  The boston creme just won’t be the same.  I’m sorry I had to bring this up but its just one more reason to make your own baked goods.

Chocolate-Filled Hazelnut Cookies

These cookies are delicious.  If you like hazelnuts, chocolate or cookies, you will like these.  Find the recipe here

Profiteroles

Yesterday I made profiteroles…oh yes.

Find the recipe at shutterbean.com ♥

Linzer Tarts


These cookies are complicated and I love them.  This was my first try and a linzer learning experience.  My recipe called for crushed cake crumbs and ground hazelnuts- kinda uncommon ingredients.  Warning: hazelnuts aren’t cheap.  I used Emerils’ recipe for Spongebread…very controversial.  There were almost 30 comments on the Food Network website about his spongebread recipe.  Some bakers thought it was perfect and others thought it should be removed from the site.  I found it to be strange – it seemed cooked on the top & bottom but underdone in the middle.  Rubbery.  I still threw it in the food processor and used the yummy crumbs as ordered.  The result- a delicious, cute, high maintenance cookie 🙂

My attempt at an authentic Linzer Tart Cookie Recipe

  • 2 cups cake flour sifted (king arthur sells unbleached on their website)
  • 1 3/4 cups crushed cake crumbs
  • 1 cups ground hazelnuts (toasting is optional)
  • 1 cup sugar
  • 1/2 cup unsalted butter
  • 2 eggs
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • raspberry preserves or jam
  • powdered sugar for dusting

Cream butter and sugar in mixer.  Add eggs.  Sift salt, flour and cinnamon.  Mix ground hazelnuts, sifted cake flour mixture and cake crumbs in a large bowl.  Gently add to butter and sugar mixture.  Dough should be sticky and I added 1/4 cup extra cake flour since spongebread crumbs were moist..(a tip from Jerabek’s Linzer Cookie Recipe)

You will need parchment paper or a silpat for your cookie sheets and you will need extra flour to roll out dough.  This dough is very rich and needs to be chilled an hour before you try rolling out.  A tip is to divide dough into 3 containers and keep 2 in freezer or fridge while you are working with 1.  When ready to bake preheat oven to 350 and bake 10 minutes or until light brown.  Let cool before spreading preserves and assembling cookies.  Dust with powdered sugar – enjoy!  I got about 2 dozen large sandwiches but this is an approximation….I didn’t keep track…next time!


Oven Crespella with Nutella Sauce

I believe I discovered this recipe on Epicurious while searching for anything to do with Nutella…because I love it. I made this a few times and it is like fried dough without the frying part. I used a large skillet and this thing puffed up all sorts of beautiful. And yummy! Sprinkle with confectioners sugar, drizzle with Nutella Sauce and possibly satisfy your funnel cake craving! I also love the commercial with the mom who feels good about serving it on toast…to her kids for breakfast. Did she read the ingredients? Whatever, I love Nutella…regardless of the sugar and palm oil. You could easily adapt & use another lovely sauce to pour on this treat- I DARE YOU- make this & then when you’re done-please subscribe to beansbakehouse – you will only get an email when there is a new post !
Oven Crespella with Nutella Sauce from Gourmet Magazine April 2008
Ingredients

3/4 cup all-purpose flour
2 large eggs
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 1/2 cups plus 3 tablespoons whole milk, divided
2 tablespoons unsalted butter
1/2 cup chocolate-hazelnut spread such as Nutella
Confectioners Sugar for dusting
Strawberries (optional)

Directions
Put a 12-inch ovenproof heavy skillet in middle of oven and preheat oven to 450°F. Cover skillet handle with aluminum foil if necessary.

Whisk together flour, eggs, sugar, vanilla, salt, and 1 1/2 cups milk in a bowl.

Add butter to skillet and heat in oven until golden, about 1 minute. Pour batter into skillet and bake until puffed, set, and golden, 20 to 25 minutes.

Meanwhile, whisk together Nutella and remaining 3 tablespoons milk until smooth. Thin sauce with additional milk if necessary.

Cool pancake in skillet on a rack 5 minutes (it will sink). Dust with confectioners sugar and drizzle with sauce. Serve with berries.

Chocolate Dump-It Cake

This recipe is famous. Its think been on NPR and in the New York Times and is from the book Cooking for Mr. Latte, A Food Lovers Courtship, With Recipes by Amanda Hesser (New York Times Magazine Food Editor.)  Hesser also wrote The Cook and The Gardener.  I have made this a few times over the past 8!? years.  When I made the recipe below I thought the Hessers’ most certainly cracked the chocolate cake code! Amanda Hesser tells the story of how her mom would bake this late at night. Can you imagine the aroma of a chocolate cake baking and the sound of your mom in the kitchen while you are nestled under the covers about to dream up sugarplum fairies?  In the morning the kids would watch their mom frost the cake while they ate breakfast. Sounds like the American Dream…right?
Chocolate Dump-It Cake By Amanda Hesser adapted from Judith Hesser
I have always used a really old and probably dangerous tube pan that belonged to my grandmother. I butter and flour the pan & then put parchment to fit bottom and butter and flour parchment..
Ingredients
2 cups sugar
4 ounces unsweetened chocolate
1 stick unsalted butter + more for greasing the pan
2 cups all purpose flour + more for dusting pan
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon cider vinegar
2 eggs
1 teaspoon vanilla extract
For Icing
1 1/2 cups Nestle semi-sweet chocolate chips
1 1/2 cups sour cream-at room temperature
Directions
1. Preheat oven to 375. Put the sugar, unsweetened chocolate, butter and 1 cup of water in a saucepan. Place over medium heat and stir occasionally until blended & melted. Remove from heat and let cool slightly, about 15-20 minutes.
2. While chocolate mixture is cooling, sift flour, baking soda, baking powder and salt together. In a separate bowl, stir milk & vinegar together. Grease and flour a 9 inch tube pan.
3. Once chocolate mixture is cooled, whisk in the milk mixture and then the eggs. In several additions & without overmixing whisk in dry ingredients. When the mixture is smooth, add the vanilla & whisk once or twice to blend. “Dump” the batter into the greased tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 minutes. Let the cake cool for 10 minutes, then remove from pan and cool on a rack. The authors tip is to place a ring of wax paper on top of the cake so you have something to grab onto when turning it out..) Let cool completely.
4. To make icing: melt the chocolate chips in a double boiler, then cool to room temp. It is very important that the chocolate and sour cream be the same temperature, otherwise the icing will be lumpy or grainy. Test it by stirring a little of the sour cream and chocolate together in a bowl; if it mixes smoothly, it’s ready. Stir in sour cream, 1/4 cup at a time, until mixture is smooth.
5. When cake is cool, frost as is.. or cut in half to have another layer of icing. Store the cake in the fridge. Love the cake. Right now all I have is a not so good unfrosted picture…