Browsing articles in "Desserts"
Jul 13, 2011

Recipe for: Frozen Tiramisu…Eh.

TOTAL TIME: 20 minutes to prep, 1 hr to freeze
6-8 servings

There are some recipes I find that seem delicious, but when it comes to actually tasting it…eh. Here’s an example of one of them. The idea of a frozen tiramisu sounded freakin’ amazing to me since I love coffee, coffee ice cream and chocolate, so I thought this would be killer. But there were several mishaps that could have been improved. For one, the mascarpone cream topping wasn’t sweet enough. It called for 2 tablespoons of powdered sugar mixed with the mascarpone, but I think it could have used more. Also, when the dessert had to reset in the freezer, the coffee ice cream re-crystalized. It wasn’t as creamy as I thought it would be. On a plus, it was a super fast and an easy dessert to make. It even looked pretty enough to eat, but sadly the flavors didn’t deliver for me. If you’d like to give it a shot and improve upon it, feel free! Please let me know if yours turn out better than mine!

1/2 cup of espresso
your favorite coffee ice cream (about 2 pints)
20 ladyfingers
1 mascarpone cheese
1 cup of heavy cream
2 tablespoons of powdered sugar
1/4 cup of chopped semi-sweet chocolate

1. Brew espresso.
Brew 1/2 cup of espresso and chill in the refrigerator. Meanwhile, place the ice cream to thaw for about 5 minutes or so to make it spreadable.

2. Start assembling the tiramisu. Lay 10 ladyfingers on a rectangular 8-inch dish. Brush about 1/4 of the chilled espresso on the ladyfingers. Spread about 1 pint of soften coffee ice cream. Repeat for another layer. Cover with plastic wrap and freeze for an hour or overnight.

3. Prepare the mascarpone topping. Using an electric mixer, combine the mascarpone cheese, heavy cream and powdered sugar in a medium bowl until creamy and whipped. Takes only about 1-2 minutes. Afterwards, chop the chocolate.

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May 3, 2011

Recipe for: Nutella + Chocolate Chip Brownies

From the kitchen of: Isabel Canfield

A little Nutella 101— “Nutella” is the brand name of a hazelnut spread made with roasted hazelnuts, skim milk and a hint of cocoa. It was first made in Italy during the ’40s because of a short supply of cocoa due to WWII rationing. So hazelnuts were used in this spread to extend the chocolate supply. Since then, Nutella has become a staple in nearly every household across the world.

Whether you use Nutella or a generic brand, it’s absolutely smooth and delicious. I’ve spread Nutella on Girl Scout shortbread cookies, on pound cake with raspberry preserves, on toast, in crepes or pretty much anything you want to turn into a dessert. For this recipe, I added Nutella and chocolate chips to a brownie recipe, making for a very gooey, yet chewy consistency. It’s rich and ultra-addicting. If you love chocolate, you’ll want to make this one.

1 cup of semi-sweet chocolate chips
1/2 cup flour
1/4 tsp salt
2 eggs
1 tsp vanilla extract
1/2 cup brown sugar
1 stick of butter, melted and cooled
1 cup of Nutella

1. Combine dry ingredients. In a small bowl, combine flour and salt with a whisk. Set aside. Preheat oven to 325º.

2. Combine wet ingredients. In a medium-size bowl, combine eggs, Nutella, brown sugar, vanilla and melted butter with a whisk. Combine until smooth.

3. Add dry to wet mixture. Add the flour/salt mixture to the wet mixture and whisk until smooth.

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Apr 1, 2011

Recipe for: Chocolate Truffles

From the kitchen of: Isabel Canfield

I’ve come to the understanding that most of my recipes I’m sharing with you tend to be really simple to do. Chocolate truffles is one of them. I’m surprised I hadn’t tried making them before. This particular batch was from the chocolate I used for my flavored s’mores recipe. I had some melted chocolate left so I stuck it in the fridge for a night or so, and they turned out great. When the chocolate was set, I scooped some out using a tablespoon, rolled them in my hands and covered them in cocoa powder. It was that simple! I think this would be fabulous as a housewarming gift or something to bring to your next potluck get-together if you’re requested to bring dessert! Recipe + directions follows below. Makes 24.

8 oz box of semi-sweet chocolate, chopped
1/2 cup of heavy cream
1 teaspoon of vanilla extract
1/2 cup of cocoa powder for the coating or any topping you want!

1. Place chopped chocolate in a bowl. Heat the heavy cream in a small saucepan at medium-high temp. Pour hot cream over chocolate. Let the cream sit to melt the chocolate. After a few minutes stir and add the vanilla extract. If the chocolate is still lumpy, microwave for 5 seconds.
2. Refrigerate uncovered for at least an 1 hour until set.
3. Once the chocolate has set, start forming the balls using a melon scooper or a tablespoon. You can roll the chocolate balls in the palm of your hand to make them look a little more uniform.
4. After you’ve rolled all the balls, pop back in fridge to harden for 10 minutes. Remove and roll balls in the cocoa powder or whatever topping you like!

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Mar 22, 2011

Recipe for: Flavored S’mores

From the kitchen of: Isabel Canfield

Hey, Smalls, you wanna s’more?
 Some more of what?
 No, do you wanna s’more?
 I haven’t had anything yet, so how can I have some more of nothing?
 You’re killing me Smalls! These are s’more’s stuff! Alright now pay attention.
First you take the graham, you stick the chocolate on the graham. Then you roast the ‘mallow.
When the ‘mallows flaming… you stick it on the chocolate. Then cover with the other end.
Then you scarf. Kind of messy, but good! Sandlot, 1993

So this recipe isn’t quite as simple as Ham Potter explains it to Smalls, but it’s just as good and messy. If you’re looking for a dessert to serve to a crowd of friends, s’mores are perfect. You don’t even need to start a fire pit in the backyard. All you need is an oven with a broiler. It’s that simple. It’s a childhood memory you can bring back to your friends. Have them help in the kitchen, make it interactive and fun.

What’s special about my version is the chocolate. I’ve added a twist to the ordinary s’more by the addition of chai tea and coffee to the chocolate. I purchased the instant chai tea at Rostov’s, a local coffee roaster, and the coffee was instant Starbucks VIA coffee.  Both flavors definitely enhance the chocolate leaving a very rich and decadent s’more. I have my favorite, what’s yours?

1 teaspoon of instant coffee
1 teaspoon of instant Chai tea
1 cup of heavy cream
1 package of graham crackers
8 oz box of semi-sweet chocolate
1 bag of mini marshmallows

1. Chop the chocolate. I purchased an 8 oz box of chocolate, Baker’s from Kroger. A box comes with 8 individually wrapped 1 oz squares. I used 4 squares for the coffee flavored s’more and 4 for the chai tea flavored s’more. Use a sharp knife to chop the chocolate into fairly thin and small pieces. Place the chopped chocolate in two separate heat-proof bowls.

2. Heat the heavy cream. On a medium-low stove, place two small saucepans. Pour half of the heavy cream in one and the other half in the other. Simmer until little bubbles form on the edge of the cream. Watch carefully so it doesn’t burn.

3. Add the flavor. While the cream has simmered for 5 minutes, add 1 teaspoon of instant coffee in one saucepan and 1 teaspoon of instant chai tea in the other. Reduce the temperature to low and stir constantly to prevent burning.

4. Add cream to the chocolate. After simmering the cream for a few more minutes, it should be fairly hot. Pour the Chai tea-flavored cream into one bowl of the chopped chocolate and then pour the coffee-flavored cream into the other bowl. Don’t mix right away. Let the warm cream melt the chocolate. After letting the cream sit for a few minutes, stir. At this point, the chocolate might still be lumpy. So placed the chocolate in the microwave for 5 seconds. Take out and stir. This helps melt the chocolate thoroughly. Put in microwave for another 5 seconds if it’s still lumpy.

5. Assemble the s’mores! Take a dollop of chocolate and place on top of a graham cracker square. Add mini marshmallows on top of the chocolate. Make 6 at a time. Place s’mores on a baking sheet and place under a low broiler in the oven. Be sure the rack is set in the middle of the oven or lower.

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