7 September 2012 Salted Caramel Budino

Salted Caramel Budino

September 7, 2012 By

I was leafing through some food magazines last week and came across a Bon Appetit recipe by Marcie Turney of Barbuzzo in Philadelphia for Budino, an Italian pudding, with two different layers of salty caramel.  The photo was calling me to replicate it and I did, with some short cuts and modifications that I think everyone will enjoy. Yes, it is three steps, but the crumbles take a minute and the dessert through the pudding layer can be made a day in advance.

Cookie Crumbles Ingredients:

Pudding Ingredient:

  • 3 cups whole milk, divided
  • 1/4 cup cornstarch
  • 3/4 cup brown sugar
  • 5 large egg yolks
  • 3 Tbsp. butter
  • 2 tsp. rum
  • 1 tsp. kosher salt

Salted Caramel Topping Ingredients:

  • 3/4 cup heavy cream
  • 2 tsp. pure vanilla extract
  • 1/2 cup sugar
  • 2 Tbsp. light corn syrup
  • 1/2 stick (4 Tbsp.) cold butter, cut into 1/2″ cubes
  • 1/4 tsp. kosher salt
  • Whipped cream (optional)

Cookie Crumbles Directions:

  1. In a small bowl, combine the cookie crumbs, butter, and salt. Reserve 2 tablespoons of the crumbles for later use. Press 2 tablespoons crumble mixture onto the bottom of eight 8-ounce mason jars or ramekins.

Pudding Ingredients:

  1. Whisk 1/2 cup milk and the cornstarch in a small bowl. Set aside.
  2. Heat 2 1/2 cups milk in a small saucepan just to a simmer. Set aside.
  3. Gently stir sugar and 3/4 cup water in a medium heavy saucepan over medium heat until sugar dissolves, about 2 minutes. Increase heat to medium-high and cook without stirring until an instant-read thermometer registers 210°–220°, about 5 minutes.
  4. Whisk egg yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in caramel. Return mixture to the saucepan. Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°, about 3 minutes. Remove from heat.
  5. Whisk in butter, rum, and salt.
  6. Pour 1/2 cup pudding over crumbles in each jar. Cover with plastic wrap and chill until set, 4–5 hours.

Salted Caramel Topping Ingredients:

  1. Combine the cream and vanilla in a small bowl and set aside.
  2. Stir sugar, corn syrup, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves, about 2 minutes. Increase heat to medium-high and boil, occasionally swirling pan, until deep amber color forms, 5–6 minutes – do not stir the mixture or walk away as caramel can burn very quickly! Remove from heat and gradually add vanilla cream – be careful as the mixture will bubble vigorously. Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat and whisk in butter and salt. Allow to cool slightly about 5 minutes.
  3. Spoon 1-2 tablespoons caramel sauce over each pudding.
  4. Top with whipped cream, if using, then sprinkle some of reserved cookie crumbles over each.

Makes eight 8-ounce budino.

Filed Under: American, Chocolate, Desserts, Eggs, Italian Tagged With: , , , ,
8 August 2012 Croissant and Chocolate Bread Pudding

Croissant and Chocolate Bread Pudding

August 8, 2012 By

We all know what a comforting dish bread pudding is, and in this recipe, croissant and high-quality chocolate put a luxurious twist on the modest original. I urge you to splurge on good chocolate for this recipe – it is well worth it.

Ingredients:

  • 6  egg yolks
  • 1 1/2  cups  whole milk
  • 1 1/2 cups  heavy cream
  • 1 cup  granulated sugar
  • 2 Tsp. pure vanilla extract
  • 1/2  tsp. sea salt
  • 8 day-old butter croissants, cubed into 1-inch pieces
  • 3.5 ounces  dark chocolate, broken into pieces
  • 3.5 ounces  milk chocolate, broken into pieces

Before Baking

Directions:

  1. Preheat the oven to 375 degrees.
  2. Coat an 8-inch or 9-inch square baking dish with cooking spray.
  3. Whisk the egg yolks, milk, cream, sugar, vanilla and salt in a large bowl. Add the croissant pieces and the chocolates. Using a large spoon, ensure all the croissant pieces are coated with the cream mixture. Let absorb for 20 minutes.
  4. Pour the croissant and cream mixture in the coated baking dish and bake for 35 minutes.

Yields 8 servings (or 6 at my house).

Filed Under: American, Chocolate, Desserts, Eggs Tagged With: , , , , ,
29 April 2012 Quadruple Chocolate Brownie Cookies

Quadruple Chocolate Brownie Cookies

April 29, 2012 By

At the end of each month, the Operations team at my day jobs works extra-long hours to ensure all sold equipment is processed, packed and shipped.  Since I’m limited in what I can do to help, I typically bake something special that gives everyone an extra boost of energy.  This month’s treat is my quadruple chocolate brownie cookies.

Ingredients:

  • 1 stick (1/2 cup) butter
  • 2 ounces unsweetened baking chocolate, chopped
  • 2 ounces bittersweet chocolate, chopped
  • 1 ½ cups semisweet chocolate chips
  • 4 eggs
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 tsp. pure vanilla extract
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 ½ cups flour
  • 1 ½ cups milk chocolate chips

Directions:

  1. Preheat oven to 350 degrees.
  2. In a heavy saucepan over medium heat, place the butter, unsweetened chocolate, bittersweet chocolate and semisweet chocolate chips.  Cook until mostly melted, about 4 minutes, then stir until smooth.  Cool for about 15 minutes, until slightly thickened.
  3. In the bowl of an electric mixer, add the eggs, the granulated sugar and the brown sugar. Mix for about 2 minutes, until fully combined.  Add the vanilla, the baking powder and the salt.  Mix for 1 minute.  Incorporate the flour in three additions.  Add the cooled chocolate mixture.  Mix for 1 minute.  By hand, stir in the milk chocolate chips.
  4. Drop by the tablespoonful onto parchment paper-lined cookie sheets (you should have about 12 cookies per cookie sheet).  Bake for 10 minutes – no more!  The cookies will still be a bit giggly in the middle.
  5. Cool the cookies for 5 minutes on the cookie sheets then place on wire racks to cool completely.

Makes about 3 dozen cookies.

Notes: If you don’t have milk chocolate chips, simply replace with semi-sweet chocolate chips and call the recipe Triple Chocolate Brownie Cookies!

 

Filed Under: American, Chocolate, Desserts, Eggs Tagged With: , , , ,
3 April 2012 National Chocolate Mousse Day – Celebrate with Tofu

National Chocolate Mousse Day – Celebrate with Tofu

April 3, 2012 By

National Chocolate Mousse Day is today and thought I’d share a delicious, yet healthy, way to celebrate.  While traditional mousse and pudding recipes often require large amounts of whipping cream and butter (delicious in many instances), using tofu provides a healthier alternative that’s still decadent in flavor.

Ingredients:

  • 1 package 14 oz. House Foods Soft Tofu
  • ¾ cup of semi-sweet chocolate chips
  • ¼ cup of milk (can substitute coconut milk)
  • ½ Tbsp. vanilla
  • 1½ tsp. ground cinnamon
  • 1 tsp. ground cardamom (optional)

Directions:

  1. Open the tofu package and strain water.  Remove the tofu from package and pulse in blender until smooth, about 1 minute.
  2. With the stove on low, melt the chocolate chips and milk in a pot, stirring until smooth, about 3-4 minutes.
  3. Add the tofu to the chocolate mixture and stir until completely incorporated.  Stir in vanilla, cinnamon and cardamom, if using.
  4. Quickly remove from heat and spoon in 4-6 individual cups.  Cool completely then refrigerate until it becomes thick like a mousse, about 2 hours.

Serves 4-6.

Notes:  Add your own personal twist to this recipe by considering some of the suggestions below:

  • Top the pudding with toasted slivered almonds or other nuts, coconut shavings, or cocoa powder
  • Replace the 1 tsp. ground cardamom with ½ tsp. chili powder for a spicy Mexican Chocolate Mousse
  • Add a little agave nectar for an even sweeter pudding

 

Filed Under: American, Asian, Chocolate, Desserts Tagged With: , , ,
22 February 2012 Nutella Buttercream Frosting

Nutella Buttercream Frosting

February 22, 2012 By

Nutella, the delectable chocolate and hazelnut spread, is a favorite in my family.  My sister and I grew up on the chocolaty elixir and we’ve found many ways to use it throughout the years.  One of my favorite use for Nutella is in frosting that can be used on cakes or cupcakes.

Ingredients:

  • 2 sticks (1/2 cup) butter, softened
  • 3/4 cup Nutella
  • 1 cup confectioner’s sugar
  • 2 Tbsp. milk

Directions:

  1. In the bowl of an electric mixer, cream the butter until light and fluffy, about 2 minutes.
  2. Add the Nutella to the butter and beat to fully incorporate (resist the urge to stick your finger in for a taste).
  3. On low speed, add the confectioner’s sugar, and beat to combine, about 1 minute.
  4. Add the milk, adding more if too stiff to use as frosting.

Makes about 2 cups.

 

 

Filed Under: American, Chocolate, Desserts, Italian Tagged With: , , , , ,
16 January 2012 Mile High Chocolate Cream Pie

Mile High Chocolate Cream Pie

January 16, 2012 By

Among my circle of friends, I’m typically the one cooking and baking (and loving it).  This weekend, my two girlfriends from Florida, Eileen and Gloriann, came to visit me to help celebrate my 40th birthday.  To their surprise and my amusement, I put them to work to make me a birthday pie.  The recipe below is inspired by a chocolate cream pie by Hershey and it’s delicious.

Ingredients:

  • 2 ounces unsweetened chocolate, chopped
  • 1 ounce bittersweet chocolate, chopped
  • 3 cups milk, divided
  • 1 1/3 cups granulated sugar
  • 3 Tbsp. all-purpose flour
  • 3 Tbsp. cornstarch
  • ½ tsp. salt
  • 3 egg yolks
  • 2 Tbsp. butter
  • 2 tsp. pure vanilla extract
  • 9-inch pie crust, baked and cooled
  • 2 cups heavy cream, whipped

Directions:

  1. Combine chocolate and 2 cups milk in medium saucepan.  Cook over medium heat, stirring constantly, just until mixture boils.  Remove from heat.
  2. Stir together sugar, flour, cornstarch and salt in medium bowl.
  3. In a small bowl, whisk together the remaining cup of milk and the egg yolks.  Stir the egg mixture into the sugar mixture.   Gradually add the egg and sugar mixture to the saucepan with the warm chocolate.  Cook over medium heat, whisking constantly, until mixture boils, about 2 minutes.  Boil and stir 1 minute.  Remove from heat and add the butter and vanilla extract.
  4. Pour the chocolate mixture into the pie crust.  Press a sheet of shrink wrap directly onto the surface of the chocolate mixture to prevent a skin from forming.  Cool for 20 minutes then refrigerate until well chilled, at least 2 hours.
  5. Top the pie with whipped cream before serving.

8 to 10 servings.

 

 

Filed Under: American, Canadian, Chocolate, Desserts, French Tagged With: , ,
3 January 2012 Chocolate Caramel Tart

Chocolate Caramel Tart

January 3, 2012 By

{photo by Andre Baranowski, via Saveur}

When Saveur showcased this dessert (from Brooklyn’s Marlow & Sons) on its cover, I thought I’d go mad.  Wow, what a beauty!  At a friend’s request, I made it for my New Year’s Eve dinner party and it was as delicious and it is gorgeous.

Originally published in Saveur magazine

Crust Ingredients:

  • 1 1⁄2 cups flour
  • 1⁄4 cup plus 1 tbsp. Dutch-process unsweetened cocoa powder
  • 1⁄4 tsp. kosher salt
  • 10 tbsp. unsalted butter, cubed and softened
  • 1⁄2 cup plus 2 tbsp. confectioners’ sugar
  • 2 egg yolks, preferably at room temperature
  • 1⁄2 tsp. vanilla extract

Caramel Ingredients:

  • 1 1⁄2 cups sugar
  • 3 tbsp. light corn syrup
  • 1⁄4 tsp. kosher salt
  • 6 tbsp. unsalted butter
  • 6 tbsp. heavy cream
  • 1 tbsp. crème fraîche

Ganache Ingredients:

  • 1⁄2 cup heavy cream
  • 4 oz. bittersweet chocolate, finely chopped
  • Gray sea salt for garnish

Crust Directions:

  1. Heat oven to 350˚.
  2. Combine flour, cocoa powder, and salt in a medium bowl and set aside.
  3. Using a handheld mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy; mix in yolks and vanilla. Mix in dry ingredients.
  4. Transfer dough to a 9″ fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes.
  5. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes.  Transfer to a rack and let cool.

Caramel Directions:

  1. In a 1-qt. saucepan, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°.
  2. Remove pan from heat and whisk in butter, cream, and crème fraîche (the mixture will bubble up) until smooth. Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4–5 hours.

Ganache Directions:

  1. Bring cream to a boil in a 1-qt. saucepan over medium heat.
  2. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth.
  3. Pour ganache evenly over tart and refrigerate until set, 4–5 hours.
  4. Sprinkle tart with sea salt, slice, and serve chilled.

Serves 8.

 

 

Filed Under: American, Chocolate, Desserts Tagged With: , , , ,
20 December 2011 Keeping Family Traditions Alive

Keeping Family Traditions Alive

December 20, 2011 By

This is the first Christmas the family will spend without Grandma.  I’ve mentioned in past posts what an amazing cook and baker she was and that she had a huge part in my love of food.

One of the items that belonged to Grandma that I was fortunate enough to get was a small 3-section glass dish that she displayed her Christmas treats on.

I’ve made Grandma’s Chocolate and Peanut Butter Treats over the weekend and plan on proudly displaying them on the dish to my guests.

It’s one of my small contributions to keeping traditions alive.

Cheers,

Veronique

Filed Under: Canadian, Chocolate, Desserts Tagged With:
29 November 2011 Peanut Butter, Banana and Nutella Panini

Peanut Butter, Banana and Nutella Panini

November 29, 2011 By

My grandma used to make my sister and me peanut butter and banana grilled sandwiches in a cast iron contraption when we were kids.  This contraption, an early version of a Panini press, had long handles that could be flipped on the stovetop until the bread was perfectly browned and gorgeous.  I miss those days and decided to sort of recreate the sandwich using my modern day Panini press and a little twist – Nutella!

Ingredients:

  • 2 tsp. softened butter
  • 2 slices whole wheat bread (I like oatmeal and whole wheat for this)
  • 2 Tbsp. chunky peanut butter
  • 1 Tbsp. Nutella
  • ½ ripe banana, sliced

Directions:

  1. Heat up Panini press or a grill pan over high heat.
  2. Spread 1 teaspoon of butter on one side of each bread slice.
  3. Spread the peanut butter on the unbuttered side of one bread slice.
  4. Spread Nutella on the unbuttered side of the second bread slice then arrange the banana slices over Nutella.
  5. Top the Nutella/banana slice with the peanut butter slice so that the buttered side of each bread slice is on the outside and the goodies are on the inside.
  6. Place the sandwich in the Panini press and grill for 3 minutes.  Alternatively, place the sandwich on the grill pan (still on high heat) and top with the weight of multiple pans or a pan with a 2-3 pound weight in it and cook 1 1/2 minutes per sides.
  7. Transfer sandwich to a cutting board and cut sandwich diagonally using a serrated knife.

1 serving.

Filed Under: American, Breakfast, Canadian, Chocolate, Desserts, Entrees, Fruits, Sandwiches Tagged With: , , ,
10 November 2011 Crispy Chewy Triple Chip Cookies

Crispy Chewy Triple Chip Cookies

November 10, 2011 By

I’m sort of picky about cookies.  Some cookies I like crispy and crunchy and some I enjoy soft and chewy.  This past weekend, I decided to combine two of my recipes to create a crispy AND chewy cookie.  My tasting panel (ten warehouse workers at my office) really liked the results.

Ingredients:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 sticks (1 cup) butter, softened
  • 1 cup light brown sugar
  • 1/2 cup dark brown sugar
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 tsp. pure vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 cup white chocolate chips
  • 1 cup butterscotch chips

Directions:

  1. Preheat oven to 375 degrees.
  2. In a medium bowl, whisk the flour, baking soda, and salt.
  3. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light and fluffy, about 3 minutes.  Add the eggs to the butter mixture, beating well after each one, until fully combined, about 1 minute.  Add the vanilla.  With the mixer on low speed, add the flour mixture – do not overmix.  Add the chips and mix until just combined.
  4. Line four cookie sheets (see notes) with parchment paper.  For each cookie, scoop one tablespoon of batter, place on a cookie sheet and flatten gently with the palm of your hand.  Eight cookies will fit on one each cookie sheet.
  5. Bake, two sheets at a time, until golden, about 13 minutes.  Allow to cool for 5 minutes on the cookie sheets then transfer cookies to a cooling rack and continue baking cookies using cooled cookie sheets.

Makes 32 cookies.

Notes:  Don’t have four cookie sheets?  No sweat, cookies bake two cookie sheets at-a-time, so simply bake the first two sheets of cookies and bake a second batch of two sheets once the first ones are done.  You can use 1 ½ cups of light brown sugar if you don’t have dark.  Feel free to use different chips combinations based on your preferences.  You could also replace ½ of chips with ½ cup of chopped nuts to create texture.

 

Filed Under: American, Chocolate, Desserts, Eggs Tagged With: , , , , ,
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