Sweet Piece

Vanilla Bean Panna Cotta

elle j — Tue, 09 Sep 2008 06:05:20 -0700

http://confectionate.blogspot.com/2008/08/vanilla-bean-panna-cotta.html

Panna cotta is a traditional Northern Italian dessert, which literally translates to "cooked cream." It can be flavored and garnished a bunch of different ways, but I decided to go with classic vanilla. Although vanilla bean is not necessary, it definitely enhances both the flavor and visual appeal. Vanilla beans can often be found at stores like Penzey's, Sur la Table, William-Sonoma, Whole Foods, and of course online.

INGREDIENTS

Vanilla Bean Panna Cotta Recipe (serves approx.
3 1/2 cups heavy cream
3/4 of a cup granulated sugar
1 cup whole milk
1 1/2 tablespoons unflavored gelatin
seeds from 1 vanilla bean
1/4 teaspoon pure vanilla extract

DIRECTIONS

Pour heavy cream, sugar and seeds from vanilla bean into a saucepan, and heat until almost boiling, then set aside.
Pour milk and gelatin into another saucepan and let sit for at least 5 minutes, allowing gelatin to soften.
Heat milk mixture until it just boils.
Once boiling, pour cream mixture into milk mixture, stirring constantly, until it returns to a boil.
Shut off immediately, and stir in vanilla extract.
Let sit until cooled.
Just as it starts to thicken, give it one more stir, to help prevent vanilla bean seeds from sinking to the bottom.
Distribute Panna cotta evenly among martini glasses or ramekins.
Cover each glass with plastic wrap, to prevent a skin from forming.
Place glasses in refrigerator for at least 4 hours, preferably overnight.
Panna cotta should be served chilled.
Just before serving, garnish with fresh berries, mint, or anything else you might like.
ENJOY!

My New Favorite Ice Cream...

jennjennnbubba — Sun, 22 Jun 2008 12:36:06 -0700

of course its Ben & Jerry's!
One Cheesecake Brownie!!

It's classic cheesecake flavored ice cream with chunks of cheesecake brownie mixed in ever so perfectly!
YUM!!! OMG to die for yum!!

http://www.one.org/benjerry/

Anyone else tried it? If so, did you love it?? Or not? Do tell....

Chunky Peach Popsicles

jennjennnbubba — Thu, 19 Jun 2008 17:14:03 -0700

www.eatingwell.com

Make sure to reserve a portion of the peaches as you puree the mixture so the pops will be packed with icy cold, chunky bits of fruit. For a grown-up twist, try adding 1 to 2 teaspoons finely chopped fresh mint, lemon verbena or basil.

INGREDIENTS

Makes 12 popsicles, 2 ounces each

ACTIVE TIME: 15 minutes

TOTAL TIME: 2 1/4 hours

EASE OF PREPARATION: Easy

1 1/4 pounds ripe peaches (3-4 medium), halved and pitted
Juice of 1 lemon
1/4 cup freshly squeezed orange juice
1/4 cup sugar, or to taste
1/4 teaspoon vanilla extract

DIRECTIONS

1. Coarsely chop peaches in a food processor. Transfer 1 cup of the chunky peaches to a medium bowl. Add lemon juice, orange juice and sugar to taste (depending on the sweetness of the peaches) to the food processor. Puree until smooth. Add to the bowl with the chunky peaches and stir in vanilla.
2. Divide the mixture among twelve 2-ounce or eight 3-ounce freezer-pop molds (or small paper cups). Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm, about 1 hour more.

NUTRITION INFORMATION: Per serving: 33 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 9 g carbohydrate; 0 g protein; 1 g fiber; 0 mg sodium; 90 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 1/2 fruit

MAKE AHEAD TIP: Store in the freezer for up to 3 weeks. | Equipment: Twelve 2-ounce or eight 3-ounce freezer-pop molds, or small paper cups with frozen-treat sticks

What Easter Candy Are You?

jennjennnbubba — Sat, 22 Mar 2008 16:57:46 -0700

Here are my results:
You Are Peeps

You're the type that's more likely to play with your food than actually eat it.
Find out here: http://www.blogthings.com/whateastercandyareyouquiz/

I do like peeps but they aren't my favorite. I should probably be a malted egg

Cinnamon Apple Cake

elleisa — Fri, 11 Jan 2008 17:12:03 -0800

I threw together this recipe when I was craving for an apple pie but also wanted cake. The apple filling starts out on top but sinks to the bottom while it is baking. Super yummy!

Ingredients:
1 box yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 21 oz. can Comstock Apple Pie Filling

Heat oven to 350 degrees for shiny metal or glass pan or 325 degrees for dark or nonstick pan.
Grease bottom only of 13x9 pan and sprinkle lightly w/cinnamon.
Mix butter yellow cake mix as directed on back of box.
Spread cake batter in pan.
Spoon apple pie filling on top of cake batter.
Sprinkle crumb topping on top of apple filling. (recipe @ bottom)
Bake for 30 - 35 minutes or until toothpick inserted in center comes out clean.

Crumb topping:
4 tablespoons softened unsalted butter
6 tablespoons flour
2 tablespoons brown sugar

Mix together with fork until crumbly.

Before:After:

Candy Cane Cake

jennjennnbubba — Sat, 10 Nov 2007 16:22:25 -0800

Ingredients

1 package Betty Crocker SuperMoist white cake mix
1 1/4 cups water
1/3 cup Vegetable Oil
3 egg whites
1/2 teaspoon red food coloring
1/2 teaspoon peppermint extract
white icing, (below)
Crushed candy canes, or crushed hard peppermint candies

White Icing:
1 cup Powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired

Directions

1. Heat oven to 350F. Generously grease and flour 12-cup bundt cake pan.
2. Beat cake mix, water, oil and egg whites in large bowl with electric mixer on low speed, scraping bowl constantly, until moistened. Beat on medium speed 2 minutes, scraping bowl frequently (do not overbeat).
3. Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
4. Bake 45 to 50 minutes or until cake pulls away from sides of pan and top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour. Spread with White Icing. Sprinkle top with crushed candy.

White Icing:
Mix all ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable.

Spooky Brownies

jennjennnbubba — Sun, 21 Oct 2007 16:37:54 -0700

Prep Time:1 hr
Start to Finish:2 hr
Makes:24 brownies

Ingredients

1 box Betty Crocker Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for in brownie mix directions
1 container Betty Crocker Rich & Creamy creamy white frosting
Neon green, pink and blue food colors
24 large marshmallows
Miniature candy-coated chocolate baking bits
Black decorating gel
1 roll Betty Crocker Fruit Roll-Ups chewy fruit snack (any red variety)
Gummy worms candies

Directions

Heat oven to 350F. Bake and cool brownies as directed. Cut into 24 brownies, 6 rows by 4 rows.

Remove lid and foil cover from container of frosting. Microwave frosting uncovered on High about 20 seconds or until frosting can be stirred smooth. Divide warm frosting among 3 small bowls, 1 for each color. Decorate as directed below, using 8 brownies for each.

Franken-Brownies Add 5 drops green food color to frosting in 1 bowl; mix well. Top each of 8 brownies with 1 large marshmallow. Spoon 1 tablespoon green frosting over each marshmallow to coat. Decorate with green baking bits for eyes and ears. Use black gel for mouths and centers of eyes. Cut fruit snack to use for hair.

Boo-Brownies Top each of 8 brownies with 1 large marshmallow. Spoon 1 tablespoon white frosting over each marshmallow to coat. Use black gel for eyes and mouths.

Spider Brownies Add 5 drops pink food color and 3 drops blue food color to frosting in 1 bowl; mix well. Top each of 8 brownies with 1 large marshmallow. Tuck gummy worms candies under each marshmallow for legs. Spoon 1 tablespoon purple frosting over each marshmallow to coat. Use orange baking bits for eyes. Use black gel for mouths, centers of eyes and eyebrows.

High Altitude (3500-6500 ft): Follow High Altitude brownie mix directions.

Source: Betty Crocker

Summer Berry Terrine

fairy_MK — Thu, 28 Jun 2007 07:54:18 -0700

Summer Berry Terrine - Serves 8
Original recipe from Whole Foods.

This magnificently colored berry terrine made with a refreshing rosé wine will present an impressive sight for your guests. Serve with a dollop of plain yogurt or crème fraîche.

Ingredients:
* 2 cups rosé wine, divided
* 1/2 cup powdered sugar
* pinch of sea salt
* 2 envelopes unflavored gelatin
* 1 pint fresh blueberries
* 1 pint fresh raspberries
* 1 pint fresh blackberries
* 1 pound strawberries, cored and sliced
* mint leaves for garnish

5-cup capacity non-stick loaf pan

Mix 1 cup of the wine, sugar and salt together and bring to a simmer in a small pot. Remove from heat and let cool slightly. Add the gelatin and whisk until it is fully dissolved. Stir in remaining wine and set aside.

Carefully arrange the best looking berries at the bottom of the loaf pan, making sure you have a mix of blueberries, raspberries, strawberries and blackberries. Remember that the bottom of the pan will be the top of the terrine once it is set and inverted for serving. Continue arranging berries until you reach the top of the mold, stopping about half an inch before you reach the rim of the pan. Pour about 3/4 of the gelatin-wine mixture over the berries, reserving remaining gelatin. If the berries are fully covered, they may float up from the bottom of the pan.

Chill pan 2 to 3 hours to set. Once set, reheat the remaining wine gelatin mixture just until it is pourable. Pour the remaining gelatin mixture over the berries to cover the fruit as much as possible. Return to the refrigerator and chill again until fully set, 4 to 6 hours.

To unmold terrine, dip bottom of loaf pan into warm water for a few seconds, just until the gelatin starts softening on the sides. Carefully run a knife around the edges of the gelatin to help loosen it. Place a serving plate on top of the loaf pan and in one swift motion, flip the mold over to invert it onto the serving plate. Carefully lift off pan.

To cut slices of terrine, dip a long knife in hot water for a few seconds. Dry the knife and then while still warm, slice the terrine. Garnish with mint leaves and serve immediately.

Peanut Butter Cookies

YumSugar — Tue, 12 Jun 2007 15:38:00 -0700

First of all, I'm going to fess up and say that the cookies came out a bit dry and lacked a great peanut butter flavor. However that is definitely because of the peanut butter I used. I opted for an organic, all-natural peanut butter that did not bring nearly enough oil/fat or flavor to the party. If I was going to make this particular recipe again, I would definitely opt for something like Skippy or Jif. You know, something high in fat, sugar and flavor. After all, who was I kidding? I was adding an entire bag of Reese's PB Cups to this dessert, it's not like I was going for the healthy option!

Peanut Butter Cookies
From YumSugar

1 stick (1/2 cup) unsalted butter at room temperature
3/4 cup creamy peanut butter (I'd recommend a
1/2 cup dark brown sugar
8 Reese's Peanut Butter Cups - pulverized to a paste
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup of chopped peanut butter cups (7-8)
1 cup of chocolate chunks

Note: One bag of Reese's PB Cups contains about 15, use them all.

Preheat oven to 350F.
In a medium sized bowl sift flour, baking powder, baking soda and salt together. Set aside.
In a large bowl (or mixer) put butter and peanut butter. Cream together.
Add brown sugar and pulverized PB cups. Mix until smooth and creamy.
Add eggs, one at a time, blending slowly until mixed.
Add vanilla.
In three batches, add flour mixture on low speed until blended.
Add chopped pb cups and chocolate chunks. Mix thoroughly.
Decide which size you want to make, I ended up doing it three ways.
1. Using a large ice scream scoop, make round portions of dough, flatten slightly and use tines of fork to create design. Bake on cookie sheet with parchment paper or silpat for about 17 minutes or until just beginning to brown.
2. Using your hands, make small 1-2" balls. Flatten slightly with fork (design with fork also). Bake on cookie sheet with parchment paper or silpat for about 13 minutes or until just beginning to brown.
3. Using your hands or a spoon, make small 1" balls, flatten them with the back of you hand, decorate with fork tines. Bake on cookie sheet with parchment paper or silpat for about 11 minutes or until just beginning to brown.
Remove from oven and cool on sheet for 2 minutes.
Transfer to cooling rack. Store in airtight container.

View 9 Photos ›

Chocolate Doberge Cake

amyfinke — Sun, 03 Jun 2007 05:41:43 -0700

Chocolate Doberge Cake

A rich and sinful "must" for chocolate lovers! Apparently this is a typical New Orleans or Mardi Gras recipe, but it was featured in my newspaper this morning.

Cake:

* 2 cups cake flour, sifted
* 1 teaspoon baking soda
* 1 teaspoon salt
* 10 tablespoons butter
* 1-1/2 cups sugar
* 3 eggs, separated, whites beaten until stiff
* 1 cup buttermilk
* 1-1/2 (1-ounce) squares unsweetened chocolate, melted
* 1-1/4 teaspoons vanilla
* 1 teaspoon almond extract

Filling:

* 2-1/2 cups evaporated milk
* 2 (1-ounce) squares semi-sweet chocolate
* 1-1/4 cups sugar
* 5 Tablespoons flour
* 4 egg yolks
* 2 tablespoons butter
* 1-1/4 teaspoon vanilla
* 1/4 teaspoon almond extract

Frosting:

* 1-1/4 pounds sugar (about 3 cups)
* 1 cup evaporated milk
* 2 ounces bittersweet or unsweetened chocolate
* 4 tablespoons butter
* 1 teaspoon vanilla

Preheat oven to 300°F. Grease and flour 2 nine-inch round cake pans.

In a medium bowl, sift the flour, soda, and salt 3 times. Cream the margarine and sugar in a large mixing bowl, and add egg yolks, one at a time. Gradually alternate adding the flour mixture and buttermilk, then add chocolate and mix well by beating about 3 minutes. Fold in the 3 beaten egg whites, vanilla, and almond extracts.

Bake for 45 minutes or until done. After the cake cools, carefully split each layer into thirds to make 6 thin layers.

Filling:
Combine evaporated milk and chocolate in a saucepan and heat until chocolate is melted. In a medium bowl, combine sugar and flour. Make a paste by adding hot milk chocolate by Tablespoons to the sugar and flour, then return to saucepan. Stir over medium heat until thick. Add 4 egg yolks all at once and stir rapidly to completely blend. Cook 2 or 3 minutes more. Remove from heat, and add butter, vanilla, and almond extract. Cool and spread on cake, layering as you go until no filling remains. Do not spread on top layer.

Frosting:
Combine sugar and evaporated milk in a heavy saucepan and bring to a boil, stirring constantly. Reduce heat and simmer for 6 minutes without stirring. Remove from heat and blend in chocolate. Add butter and vanilla and return to medium-low heat, cooking 1 or 2 minutes. Place in refrigerator to cool. Beat well, then spread on top and the sides of the cake.

Obviously time consuming, but apparently WELL worth the effort!