Friday, December 14, 2007

Gingerbread Biscotti

Another logo :-) Read about this one at Food Blogga. Many many many Christmas cookies.

Gingerbread Biscotti:

10 oz all-purpose flour

1 1/4 cups brown sugar

2 tsp ginger

1 1/4 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

1/4 tsp nutmeg

1/4 tsp baking soda

4 oz chopped pecans

1/4 cup molasses

2 large eggs

Preheat over to 350 F.

Combine flour, sugar, ginger, baking powder, cinnamon, salt, nutmeg, and baking soda. Mix in pecans. Mix together eggs and molasses and mix into flour mixture. Mix until mixture comes together.

Divide dough into two equal pieces. Shape into logs and bake on parchment lined sheet pan for 30 -35 mins. Cool 10 mins. Then cut on diagonal with serrated knife. Place back onto sheet pan and bake 10 - 20 mins longer (depending on if you want chewy or crunchy biscotti).

I dipped mine in white chocolate.

Thursday, December 13, 2007

Brown Sugar Cinnamon Ice Cream

Read all about the logo and what it means Here

8 oz egg yolks
15 oz brown sugar
2 pt milk
1 pt heavy cream
pinch salt
2 1/2 tsp cinnamon
1 vanilla bean (or 1 tsp vanilla extract)

Combine milk and cream in a heavy bottomed saucepot. Scrape seeds out of vanilla bean. Add seeds and pod to cream mixture. Heat over medium heat until just barely at a simmer. Mix yolks, salt, cinnamon and sugar. Add around a cup of the hot cream to the yolk mixture and mix well. Add yolk mix to the hot cream. Continue to cook until mixture has thickened slightly. Remove from heat. Strain mix in a very fine strainer. Chill mix. Turn in ice cream freezer.

Shown in photo with caramel sauce and gingerbread biscotti.


Ever wonder what happens when you turn a mixer full of flour on high speed? stuff fun stuff

Chocolate Chip Pecan Pie With Caramel Ice Cream

New toys..which I used to make my little pies.

Tart Shells:
1/2 cup butter
1/2 cup confectioners sugar
1 egg yolk
1 tsp vanilla
1 1/4 cups flour
1/4 cup cocoa powder

Cream together butter and sugar. Add vanilla and egg yolk. Mix together flour and cocoa powder. Mix together butter and flour mixtures. Chill for 1 hour. Roll out and line tart pan. Bake weighted at 350 F for about 10mins. Tart shells should be slightly underbaked.

While shells are still warm spread a single layer of chocolate chips in the bottom of each one. Then a single layer of pecans. I don't toast my pecans when i make pecan pies but you can if you would like.

8 oz dark brown sugar
2 oz melted butter
1/4 tsp salt
8 oz large eggs
14 oz dark corn syrup
1 tsp vanilla

Mix together sugar, butter, salt, vanilla and corn syrup. Mix in eggs. Bake at 350 F for about 15 - 20 mins.
I served it slighty warm with caramel ice cream, chocolate sauce and caramel sauce.

Wednesday, December 12, 2007

Caramel Ice Cream

Ice cream mix:
8 oz egg yolks
4 oz sugar
2 pt milk
1 pt heavy cream
pinch salt
1/2 tsp vanilla
1 1/2 cup carmal (see below)
Combine milk and cream in a heavy bottomed saucepot. Heat over medium heat until just barely at a simmer. Mix yolks, salt, sugar and caramel. Add around a cup of the hot cream to the yolk mixture and mix well. Add yolk mix to the hot cream. Continue to cook until mixture has thickened slightly. Remove from heat. Strain mix in a very fine strainer. Chill. Turn mix in ice cream freezer.

Caramel :
2 cups sugar
1/4 cup water
1/2 cup heavy cream

Bring water and sugar to a boil. Cook until mixture has turned an medium amber color. Add cream. Continue to cook until caramel has melted.

Saturday, December 1, 2007

Potato and Cheese Soup

4 slices smoked bacon, chopped

1 leek, (white parts only), chopped

1/2 cup diced onion

1 carrot, chopped

1 clove garic, minced

1/2 cup flour

6 cups chicken stock

3 lbs potatoes, cubed

1 lb grated cheese

salt and pepper to taste

1 cup heavy cream

Cook bacon until crisp. Remove from pan. Add leeks, onion, carrots, and garlic. Cook 5 mins. Stir in flour. Add chicken broth. Add potatoes and bring to a boil. Reduce heat to medium low and cook until potatoes are tender about 15 mins. Slowly sprinkle in cheese. Stir in cream. Season with salt and pepper.

Tuesday, November 27, 2007

Warm Chocolate Coffee Tarts With Bailey's Ice Cream

Tart Shells:

1/2 cup butter

1/2 cup confectioners sugar

1 egg yolk

1 tsp vanilla

1 1/4 cups flour

1/4 cup cocoa powder

Cream together butter and sugar. Add vanilla and egg yolk. Mix together flour and cocoa powder. Mix together butter and flour mixtures. Chill for 1 hour. Roll out and line tart pan. Bake weighted at 350 F for 10 - 15 mins.


1 cup coffee beans

2 1/4 cups heavy cream

1 lb bittersweet chocolate

1 tsp cinnamon

3 eggs

2 yolks

1/2 cup corn syrup

Bring cream and coffee beans to a simmer. Remove from heat. Cover and let steep for 15 mins.

Add chocolate, cinnamon and corn syrup. Stir until chocolate has melted. Mix in eggs and yolks. Strain. Pour into prebaked tart shells. Bake at 350 F for about 15 mins.

Bailey's ice cream recipe can be found under the heading ice cream in the recipe section.

Monday, November 26, 2007

Tender Potato Bread

This is my first Daring Bakers challenge....and I'm late. But I did it. I kept putting it off then thanksgiving came and I ummm kinda forgot hehe. I made one large loaf and a bunch of minis.
The only problem I really had was trying to knead the dough. It was just so sticky.

The Blob!

This dough was very very sticky. It just kept spreading across my counter. I think it ate my microwave, a few candles and I think my dog is missing.

Ready for the second rise.

Fresh out of the oven.

Ready for me to eat.

I really liked the bread but not sure if I would make it again.

Tuesday, November 13, 2007

Vanilla Bean Creme Brulee

4 cups heavy cream
1 vanilla bean, I use tahitian beans
pinch of salt
8 egg yolks
3/4 cup sugar
about 16 tbsp turbinado sugar *

Preheat over to 350F.
Place ramekins in a roasting pan.
Heat cream, vanilla bean seeds and pod until hot but not boiling. Whisk together egg yolks, salt, and sugar. Add about a cup of the hot cream to the yolks and mix well. Now add the yolk mixture to the hot cream. Strain through a fine strainer.

Pour into ramekins. Quickly run a tourch over the tops to pop all the bubbles. (This makes for a smooth surface when they are baked). Bake in a hot water bath for 30 - 45 mins (depends on how deep the ramekins are), or until set.
Remove from water bath and refrigerate for several hours.

Sprinkle the turbinado sugar over each custard. Caramelize with a torch.

Serve with fresh fruit and a cookie.

*Granulated sugar or brown sugar can be used. Be extra careful with brown sugar, it tends to burn faster. I use turbinado sugar because it has the flavor of brown sugar but doesn't burn as fast.

Sunday, November 11, 2007

Ginger Cookies

These cookies have a strong ginger's one of my favorite cookies. The amount of ginger can be adjusted to your tastes.

10 oz all purpose flour
3 tsp ginger
1 tsp baking soda
1/4 tsp salt
6 oz butter, room temp
1 1/3 cups sugar, plus more for rolling
1 large egg
1/4 cup molasses

Mix together flour, ginger, soda, and salt. Set aside.

Cream together butter and sugar. Add egg and molasses. Mix in flour until blended. Using a tablespoon, shape dough into balls. Roll each ball into sugar. Place on cookie sheet and bake in preheated oven, 350F, about 10 -12 mins.

Friday, November 9, 2007

Thursday, November 8, 2007

Creme Filled Oatmeal Cookies

These taste like those famous little cakes you can buy in the store :-) YUMMY!!!

1 cup butter, room temp
3/4 cup brown sugar
1/2 cup sugar
1 tbsp molasses
1 tsp vanilla
2 large eggs
1 1/2 cups all purpose flour
1 tsp salt
1 tsp baking soda
1/4 tsp cinnamon
1 1/2 cups oatmeal

Mix together flour, salt, baking soda, and cinnamon. Set aside.

Cream together butter, brown sugar, white sugar, molasses, and vanilla. Add eggs. Combine flour mix into butter mix. Add in the oatmeal. Drop dough by tablespoonfuls onto cookie sheet. Bake in a 350 F preheated oven for 10 -12 mins. Cookies should just start to brown around the edges but still look moist in the center. Cool to room temp.

1 cup shortening (softened butter may be used)
1 cup marshmallow creme (recipe below or you can just buy it hehe)
1 vanilla bean or 1 tsp vanilla extract
pinch salt
1 cup powdered sugar

Beat shortening (or butter) with vanilla, salt, and sugar until fluffly. Beat in marshmallow creme. Spread filling on flat side of one cookie, then top with another cookie.

Marshmallow creme:
2 egg whites, room temp
3/4 cup light corn syrup
1/4 cup water
1/2 cup sugar
1 vanilla bean or 1 tsp extract

Beat whties until stiff peaks form. Set aside.

In a saucepan combine syrup, water and sugar (add vanilla bean and seeds if using). Cook over high heat until 242F or soft ball stage. With mixer runnin slowly pour hot syrup into whites. (add extract now if using) Beat until has thickened (it should almost hold it shape).

Pumpkin Cupcakes with Sage Frosting

Read about this cupcake hero thing over at Quirky Cupcake and thought I would try my luck.

2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
5 oz butter
1 1/4 cups firmly packed brown sugar
1 1/4 cups sugar
3 eggs
2/3 cup buttermilk
1 1/4 cups pumpkin puree
1 tsp vanilla
1 1/2 cups drained merlot cranberries (recipe below)

Sift together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.

Beat butter on medium speed until creamy. Add brown and white sugars and beat until fluffy. Add eggs one at a time, beating well after each addition.

Add flour mixture in three additions, alternating with buttermilk. Add vanilla and pumpkin puree and beat until incorporated. Fold in merlot cranberries.

Divide into muffin pan. Bake in a preheated over at 325 F. until toothpick comes out clean.

1 lb cream cheese, room temp
1 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups sage scented cream (recipe below)
Beat cream cheese, vanilla, and sugar until fluffy. Slowly beat in sage scented cream. Spead onto cooled cakes.

Merlot cranberries:
2 cups merlot
2 cups sugar
2 1/2 cups dried cranberries
Add merlot and sugar to saucepot. Bring to a boil and reduce until mixture has thicked (like pancake syrup). Add dried cranberries. Cool to room temp. 1 1/2 cups goes into cupcake batter. The remaining 1 cup is used to garnish the tops of frosted cupcakes. Drizzle merlot syrup on top.

Sage Scented Cream:
1 1/2 cups heavy cream
4 large sage leaves
Add cream to a saucepot. Chop sage and add to cream. Bring to a simmer and remove from heat. Put in a covered container and chill for several hours. Strain.

Sunday, November 4, 2007

Apple Cider Sorbet

5 1/2 cups apple cider

14 oz sugar

juice from 1 lemon

2 cinnamon sticks

Put everything in a pot and heat until hot but not boiling. Make sure sugar is dissolved. Chill over night. Turn in ice cream machine. The time depends on your machine so just follow the instructions that came with it. yummy yummy

Saturday, November 3, 2007

Molten Chocolate Cakes

This recipe makes alot of could store some of the mix in the refrigerator and bake it another day.

10 oz Bittersweet Chocolate (I use Scharffen Berger 70%)
10 oz unsalted butter
2 1/2 tbsp water
2 1/2 tsp vanilla
5 large egg
3 large egg yolks
1 cup flour
2 1/2 cups powdered sugar
1 tsp cinnamon (optional)

Melt chocolate and butter. Mix together water, vanilla, eggs and egg yolks. Combine flour, cinnaomon, and sugar.

Mix egg mixture into chocolate mixture. Then mix in flour mixture. Pour into ramakins or cake rings. Bake in preheated oven. 425 f just until set. The tops will barely be set around 10 mins.

Serve warm.
Pictured with choclate covered corn flakes, white chocolate cocoa nib ice cream, and a white chocolate cocoa nib bark.

Funny Stuff

Ok you guys should get a kick outta this

This is my pantry and refrigerator.
Expected more didn't ya lol. Oh and its not that I can't afford food, its just that I rarely cook at home. I usually get take out.

Friday, November 2, 2007


Made this cake for a coworker's kid today.

My days at work

Today I'm gonna do something a little different...I'm going to show you where I work :-)

The Pastry Kitchen (where I spend most of my time)

The hot line

Garde Manger station (where the salads and desserts are plated)

I am the pastry chef where I work. Which means I'm in charge of writing the dessert menus and doing all production work for the dining room. I also make some of the banquet desserts, mostly the plated ones.

I start each day (2pm) by taking an inventory of the production coolers and ice cream freezer so I can make a production sheet. So I know what to make :-) Then I check the banquet sheets (called banquet event orders or BEOs) to make sure there weren't any parties added and to make sure the party numbers haven't changed. Next its on to the produce and dairy coolers...just to make sure I have everything I need to work with. While I'm in the dairy cooler ..grab some butter so it can come to room temp. OK now to the reservation book to see how many people we are gonna do tonight and to see if there are any birthdays or other special occasions.

Meet with sales manager about desserts for a party next week.

Now time to get to work. Make birthday plates. Start ice creams and sorbets. While ice creams are going I start anything that has long baking times like cheesecakes or baked custards or any cake layers that need to cool. Time to take ice cream out and clean ice cream machine.

Hummm 4:30 already...time to meet with the garde manger station to let them know about the special dessert and how I want it plated. Then meet with servers to let them know if we are out of anything, what ice cream flavors we have, and what the nights special dessert is.

Take phone call about a birthday cake.

Most of our banquet parties start around 6 or 7 so its time to get those desserts ready. Off to the banquet kitchen I go. First I usually help the banquet chef plate salads. Then we plate desserts. Time to go check on those cheese cakes. Back to the banquet kitchen to help plate the hot food. Ok now back to my desserts.

Check garde manger station to see if they need help or anything.

Time to finish up that production sheet. After everything has finished baking I start to make my cake frostings and decorate those cake layers. After everything has been covered and put away, its time to clean. Let chef know of anything special I need ordered. Then I go home around 11 or 12.

Any extra time is usually used to work on new recipes or ideas and I usually grab something to eat when I can (its never a sit down thing).

Pumpkin Flan

3 cups sugar
3/4 cup water

Cook sugar and water on high heat until mixture is a dark amber color. Pour enough caramel in each ramekin to fully cover the bottom. Be careful caramel is Very hot. Flan is baked in a hot water bath so place ramekins in a large pan. Pour hot water into pan so that it comes 3/4 of the way up the side of the ramekins.

1 qt milk
1 vanilla bean or 1 tsp extract
6 large eggs
2 large egg yolks
1 1/2 cups sugar
1 cup pumpkin puree
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg

Place milk, vanilla bean seeds and pod, cinnamon, ginger, nutmeg, and pumpkin puree to a medium saucepot. Place over medium heat and bring to a simmer and remove from heat. While milk mixture is heating, mix sugar, eggs and egg yolks (and vanilla extract if using) in a bowl. Add a small amount (a cup or two) of the hot milk mixture to the egg mixture. (this is called brings the temp of the eggs up to help prevent the eggs from curdling) Add the egg mix to the hot milk. Mix well. Strain through a very fine strainer. Pour into prepared ramekins. Bake at 350 F for around 2 hours. Flan should barley jiggle when you shake them. Chill several hours before serving.

Wednesday, October 31, 2007

Monday, October 29, 2007


Hey lookie lookie its Spongebob Squarepants :-)

Sunday, October 21, 2007

Pumpkin Roulade

I usually serve mine with sage ice cream and a merlot cranberry compote.

3 eggs
1 cup sugar
3/4 cups AP flour
1/2 tsp baking powder
2/3 cup pumpkin puree
2 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
pinch salt
1 tsp lemon juice

Sift together flour, baking powder, cinnamon, ginger, salt, and nutmeg. Whip eggs and sugar until ribbon stage. Mix in lemon juice and pumpkin. Slowly mix in flour mixture. Spread onto a parchment (spray with cooking sray) lined sheet pan. Bake 350 F until cake tester comes out clean. Set aside to cool.

1 lb cream cheese, room temp
1/4 cup powdered sugar (more if you like a sweeter filling)
1/2 cup heavy cream

Whip all ingredients together untill creamy and fluffy. Dried cranberries (yummy) or nuts may be added to filling. Spread filling evenly onto cooled cake. Roll.

Thursday, October 4, 2007

Hot Fudge Sauce

Great on ice cream.

1/4 cup cocoa
2/3 cup heavy cream
16 fl oz corn syrup
1 lb semisweet chocolate
2 1/2 oz butter
pinch salt
1 tsp vanilla extract

Mix together cocoa, cream, corn syrup, butter and salt in a saucepot. Boil for 5 mins. Then remove from heat and add chocolate and vanilla. Stir until chocolate has melted.

This sauce can be reheated.

Wednesday, October 3, 2007

Frozen Lemon Parfait

These can also be made with with key lime juice and served on a graham cracker crust.
6 egg yolks
1 cup sugar
1/4 cup fresh lemon juice (or key lime juice)
pinch salt
1 3/4 cups heavy cream
Whisk together yolks, sugar, lemon juice, and salt. Set bowl over a pot of simmering water. Whisk until mixture has thicked. Place over ice water bath to cool. Whip cream until soft peaks. Fold cream into lemon mixture. Pour into small molds or ramekens. Freeze.
I serve mine with berries and an orange reduction.

Tuesday, October 2, 2007

Daring Bakers

I have been following a group called the Daring Bakers. Each month a recipe is picked and they all make it and post about it on their food blogs. While i'm not a member (yet) I saw that the recipe for Sept was sticky buns or cinnamon rolls. Well of course I just couldn't help myself so I made both of them today. I took the photos with my phone so they didn't turn out so well but the sticky buns were great :-)

Cinnamon Buns and Sticky Buns
(from Peter Reinhart´s The Bread Baker´s Apprentice)
Yield: Makes 8 to 12 large or 12 to 16 smaller cinnamon or sticky buns

6 1/2 tablespoons (3.25 ounces) granulated sugar
1 teaspoon salt
5 1/2 tablespoons (2.75 ounces) unsalted butter
1 large egg, slightly beaten
1 teaspoon grated zest of 1 lemon
3 1/2 cups (16 ounces) unbleached bread or all-purpose flour
2 teaspoons instant yeast*
1 1/8 to 1 1/4 cups whole milk or buttermilk
Cinnamon Sugar Filling:
6 1/2 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
For cinnamon buns:
1 recipe for white fondant glaze

For sticky buns:
1 recipe for caramel glaze
walnuts, pecans, or other nuts
raisins or other dried fruit, such as dried cranberries or dried cherries (optional)*
Instant yeast contains about 25% more living cells per spoonful than active dry yeast, regardless of the brand. Instant yeast is also called rapid-rise or fast-rising.

1. Cream together the sugar, salt, and shortening or butter on medium-high speed in an electric stand mixer with a paddle attachment (or use a large metal spoon and mixing bowl and do it by hand). Whip in the egg and lemon zest until smooth. Then add the flour, yeast, and milk. Mix on low speed (or stir by hand) until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
2. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
3. Mist the counter with spray oil and transfer the dough to the counter. Make filling by combining the sugar and cinnamon in a small bowl. Proceed to fill and roll the dough as follows:(A) Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Don´t roll out the dough too thin or the finished buns will be tough and chewy rather than soft and plump. (B)Sprinkle the cinnamon sugar over the surface of the dough. (C) Roll the dough up into a cigar-shaped log, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 8 to 12 pieces each about 1 3/4 inches thick for larger buns, or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.

4. For cinnamon buns, line 1 or more sheet pans with baking parchment. Place the buns approximately 1/2 inch apart so that they aren't touching but are close to one another.For sticky buns, coat the bottom of 1 or more baking dishes or baking pans with sides at least 1 1/2 inches high with a 1/4 inch layer of the caramel glaze. Sprinkle on the nuts and raisins (if you are using raisins or dried fruit.) You do not need a lot of nuts and raisins, only a sprinkling. Lay the pieces of dough on top of the caramel glaze, spacing them about 1/2 inch apart. Mist the dough with spray oil and cover loosely with plastic wrap or a food-grade plastic bag.

5. Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size. You may also retard the shaped buns in the refrigerator for up to 2 days, pulling the pans out of the refrigerator 3 to 4 hours before baking to allow the dough to proof.
6. Preheat the oven to 350°F (175°C) with the oven rack in the middle shelf for cinnamon buns but on the lowest shelf for sticky buns.
7. Bake the cinnamon buns for 20 to 30 minutes or the sticky buns 30 to 40 minutes, or until golden brown. If you are baking sticky buns, remember that they are really upside down (regular cinnamon buns are baked right side up), so the heat has to penetrate through the pan and into the glaze to caramelize it. The tops will become the bottoms, so they may appear dark and done, but the real key is whether the underside is fully baked. It takes practice to know just when to pull the buns out of the oven.
8. For cinnamon buns, cool the buns in the pan for about 10 minutes and then streak white fondant glaze across the tops, while the buns are warm but not too hot. Remove the buns from the pans and place them on a cooling rack. Wait for at least 20 minutes before serving. For the sticky buns, cool the buns in the pan for 5 to 10 minutes and then remove them by flipping them over into another pan. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving.
White fondant glaze for cinnamon buns
Cinnamon buns are usually topped with a thick white glaze called fondant. There are many ways to make fondant glaze, but here is a delicious and simple version, enlivened by the addition of citrus flavor, either lemon or orange. You can also substitute vanilla extract or rum extract, or simply make the glaze without any flavorings.
Sift 4 cups of powdered sugar into a bowl. Add 1 teaspoon of lemon or orange extract and 6 tablespoons to 1/2 cup of warm milk, briskly whisking until all the sugar is dissolved. Add the milk slowly and only as much as is needed to make a thick, smooth paste.

When the buns have cooled but are still warm, streak the glaze over them by dipping the tines of a fork or a whisk into the glaze and waving the fork or whisk over the tops. Or, form the streaks by dipping your fingers in the glaze and letting it drip off as you wave them over the tops of the buns. (Remember to wear latex gloves.)
Caramel glaze for sticky buns
Caramel glaze is essentially some combination of sugar and fat, cooked until it caramelizes. The trick is catching it just when the sugar melts and lightly caramelizes to a golden amber. Then it will cool to a soft, creamy caramel. If you wait too long and the glaze turns dark brown, it will cool to a hard, crack-your-teeth consistency. Most sticky bun glazes contain other ingredients to influence flavor and texture, such as corn syrup to keep the sugar from crystallizing and flavor extracts or oils, such as vanilla or lemon.

NOTE: you can substitute the corn syrup for any neutral flavor syrup, like cane syrup or gold syrup.

1. In the bowl of an electric mixer, combine 1/2 cup granulated sugar, 1/2 cup firmly packed brown sugar, 1/2 teaspoon salt, and 1/2 pound unsalted butter, at room temperature.
2. Cream together for 2 minutes on high speed with the paddle attachment. Add 1/2 cup corn syrup and 1 teaspoon lemon, orange or vanilla extract. Continue to cream for about 5 minutes, or until light and fluffy.
3. Use as much of this as you need to cover the bottom of the pan with a 1/4-inch layer. Refrigerate and save any excess for future use; it will keep for months in a sealed container.

Monday, October 1, 2007

Vanilla Ice Cream

This is my basic ice cream base to which i add many different flavorings.

8 oz egg yolks
12 oz sugar
2 pt milk
1 pt heavy cream
pinch salt
1 vanilla bean (or 1 tsp vanilla extract)

Combine milk and cream in a heavy bottomed saucepot. Scrape seeds out of vanilla bean. Add seeds and pod to cream mixture. Heat over medium heat until just barely at a simmer. Mix yolks, salt, and sugar. Add around a cup of the hot cream to the yolk mixture and mix well. Add yolk mix to the hot cream. Continue to cook until mixture has thickened slightly. Remove from heat. Strain mix in a very fine strainer. Chill mix. Turn in ice cream freezer.

For sage ice cream add 4 or 5 chopped fresh sage leaves to cream mixture before it is heated.

For caramilized banana ice cream : Take 6 oz brown sugar, 1 oz butter, 1 tsp cinnamon, and 2 bananas (sliced) and saute. Cook until the sugar has melted and bananas are cooked. Add 2 oz banana liqueur. Remove from heat and cool. Stir into ice cream after it has been turned.

Bailey's Ice Cream:
Take 3 cups Bailey's and cook until reduced to about 1 1/2 cups. Add to ice cream base.

Flourless Chocolate Cake

Shown in picture with caramelized banana ice cream and a banana chip.
24 oz semisweet chocolate

12 oz unsalted butter

1 cup toasted almond flour *

10 egg yolks

10 egg whites

11oz sugar

pinch salt

1 tsp vanilla extract

Melt chocolate and butter. Add Almond flour. Whip yolks with half of sugar and vanilla until ribbon stage. Add to chocolate mixture. Whip whites with salt and remaining sugar to soft peaks. Fold into chocolate mixture. Pour into baking pans...i used a muffin pan. Bake at 350 F about 15 mins.

*Almond flour is finely ground almonds. Process sliced almonds in a food processor. Then spread on sheet pan and bake until golden brown.

Best served warm.

Sunday, September 30, 2007

Chocolate Fudge Brownies

These are the best brownies. I recommend using Scharffen Berger 70% cacao bittersweet chocolate in this really does make a difference.

1 1/3 cups flour

1/3 cup cocoa powder

1/4 tsp baking powder

1/4 tsp salt

1/2 lb butter

8 oz bittersweet chocolate

5 eggs

2 cups sugar

2 tsp vanilla

1 1/2 cups white chocolate chunks

1 cup milk chocolate chunks

Melt butter and chocolate together. Combine flour, cocoa, baking powder, and salt. Mix eggs, sugar, and vanilla until combined. Mix egg mixture with melted chocolate and butter. Then fold in flour mixture. Fold in white chocolate and milk chocolate chunks. Bake in preheated oven at 350 F for around 30 mins. They should still be gooey inside.

Saturday, September 29, 2007

Creme Anglaise

This is a basic dessert sauce that goes well with many different desserts.

4 oz egg yolks (about 6 yolks)

1/2 cup sugar

2 cups milk

1 vanilla bean

Add milk and vanilla bean seeds (plus the pod) to saucepot and heat until a simmer. While cream is being heated, mix sugar and yolks together in a bowl. Add a small amount of the hot milk to the yolk mixture and mix. Then add the yolk mixture to hot milk. Continue cooking over med - low heat while stirring constantly. Cook until it thickens enough to coat the back of a spoon. Remove from heat (add any of the optional flavorings*) . Strain in a very fine strainer. Cool in an ice water bath.

*This sauce can be flavored with chocolate (2 oz semisweet chocolate), flavored liqueurs (such as Godiva), or coffee.

Friday, September 28, 2007

Chocolate Cream Pie

Oh my first post to this blog... humm hope this goes well . Not so good with computers.

This was on my menu for almost a year and was always a big seller.


1/2 cup butter

1/2 cup confectioners sugar

1 egg yolk

1 tsp vanilla

1 1/4 cups flour

1/4 cup cocoa powder

Cream together butter and sugar. Add vanilla and egg yolk. Mix together flour and cocoa powder. Mix together butter and flour mixtures. Chill for 1 hour. Roll out and line tart pan. Bake weighted at 350 F for 10 - 15 mins.


3/4 cup sugar

1/4 tsp salt

6 egg yolks

1/4 cup cornstarch

3 cups milk

8 oz bittersweet chocolate

1 tsp vanilla

Heat milk just until it starts to boil. Mix sugar, salt, and cornstarch. Add egg yolks and mix. Mix in a small amount of the hot milk to the yolk mixture. Then add yolk mix to hot milk. Cook over medium heat until mixture thickens. Remove from heat and add chocolate and vanilla. Mix until chocolate is melted. Using a very fine strainer...strain mixture. Pour into tart shell. Cover with plastic wrap making sure to push wrap onto the chocolate filling(prevents a hard skin from forming). Chill tart.


2 cups heavy cream

1 vanilla bean

2 Tbsp confectioners sugar

Cocoa Puffs (yea the cereal)

Whip together cream, vanilla bean seeds, and sugar until light peaks form. Spread onto chilled tart. Sprinkle Cocoa Puffs on top.

It was served with Godiva creme anglaise, chocolate sauce, and a moon tuile cookie garnish.