Whipped Chocolate Frosting

This is my go to chocolate frosting. It is super fluffy and chocolaty but it when refrigerated it will set up a little so it’s great for piping too.

I usually use semi sweet chocolate chips but any will work. Milk chocolate will be sweeter of course and dark chocolate will have a deeper flavor.

My girls love it on a graham cracker if I have left over or it can be frozen in containers and leave on the counter to thaw overnight before using.

Spread on cake, sandwich between the best ever peanut butter cookies or my personal favorite, on angel food cake topped with lots of strawberries!

Caramel Apple Crisp

This is a rare recipe I have never changed. I usually can’t help but change recipes but not this one. It comes from my Mom and it always smells like home when it’s baking. It is a perfect dessert for fall and if you are struggle with pie making this is just the thing. It has all the comfort and flavor of pies but comes together quickly and is pretty fool proof. I have made it with my homemade caramel sauce instead of the one in the recipe and while still good this one works better. I think the flour helps keep the sauce thicker and it really is pretty fast to make.

And the best thing is unlike pie you don’t have to guard it from hungry family members, you can eat it hot out of the oven! I serve it at room temperature or rewarm in the oven briefly just before serving if I want to make it ahead of time.

CHANTILLY CREAM

Chantilly cream is just a fancy way of saying sweetened whipped cream.
Useful for many things and my favorite filling to use for choux pastry. I even like it for frosting a rich chocolate cake or angel food cake.
The cookies and cream variation has been used for filling birthday cake in our house for many years.
I like to stabilize mine but if you don’t want to just omit the clearjel or gelatin powder.



STABILIZED CHANTILLY CREAM:
Makes approximately 4 cups

2 cups heavy cream
1/2 cup powdered sugar, sifted
2 teaspoons instant clearjel, or 1 teaspoon unflavored gelatin powder

Whip cream to soft peaks then add powdered sugar and clearjel (if using). Continue whipping to desired consistency.

If using gelatin:
Sprinkle gelatin over 2 Tablespoons of cold water in a microwave safe bowl.
Set aside for 5 minutes to bloom. Microwave on high heat 10 seconds to dissolve. Let cool while you whip cream. Add in towards end.


FOR MEXICAN CHOCOLATE:
4 oz dark or bittersweet chocolate
2 Tablespoons brown sugar
1 teaspoon cinnamon
pinch nutmeg
pinch chipotle
1/4 teaspoon fine sea salt
pinch ancho, optional
1/3 cup heavy cream

Heat heavy cream to simmer in small pot. Pour over remaining ingredients and whisk until smooth. Let cool then add to whipped cream at end.



FOR SALTED CARAMEL:
Add 1/2 cup salted caramel sauce to whipped cream and additional fine sea salt, to taste



FOR CHOCOLATE:
Add 1/3 cup sifted cocoa powder with the powdered sugar

FOR COOKIES AND CREAM:
Fold 20 chopped sandwich cookies into finished cream.

Getting to know Choux

Clockwise from top: Chouquette, Paris Brest, Eclairs with chocolate glaze and vanilla glaze, Cream puffs with both glazes, gouger.


Choux pastry. Also known as pate a choux. But maybe most importantly, known as delicious, easy, and versatile! Once you master choux you can make so many things, both sweet and savory!

PROFITEROLES: Small choux balls. Typically filled with ice cream and frozen and drizzled with chocolate sauce.

CHOUQUETTES: small choux balls sprinkled with pearl sugar before baking.

CREAM PUFFS: Medium choux balls usually filled with chantilly or pastry cream and topped with a glaze or ganache.

ECLAIRS: Oblong choux pastries, filled with chantilly or pastry cream and toped with a glaze or ganache.

PARIS BREST: A ring of choux pastry. Can be made as a large family style or small individual rings. Was originally made in France in 1910 to resemble a bicycle tire to celebrate a race.

CROQUEMBOUCHE: Small choux pastry balls (sometimes filled), formed into a cone shape, and bound with spun sugar.

CRAQUELINE: A simple to make cookie dough, placed on top of choux before baking. Creates a pretty, crunchy, crackly top. Can be colored as well. Typically this would not be glazed.

GOUGERE: Savory choux pastry balls made with grated cheese mixed into the dough before baking.

There are even more options than these! You can add cocoa powder to make chocolate choux, Churros are fried choux dough rolled in cinnamon and sugar. When scooped into the oil they are beignets.
But we’ll leave those for another day.

When making choux you can pipe (I recommend a french star tip) or scoop using cookie dough scoops or even shape with a spoon.

Some tips when making ANY of these choux:
– Bake until a deep golden brown. If your choux is pale, it will be too soft and collapse. Resist opening the oven too fast as this can make them fall as well.
-You may not need to add all the eggs. By beating them you before adding you can more closely monitor this. If your dough is too wet and loose (they should hold their shape when piped or scooped) you can make another batch of half batch to add (without as much eggs). You can’t add raw flour to tighten the dough. Just won’t work.
– One last word of advice. These really are best served the same day they are made. Not that you should expect any leftovers!
-Dipping the tops of choux into the glaze is a little neater for presentation but if you do that you’ll want to fill them by poking a piping tip into the bottom to fill.
-You may find it easier to fill by cutting them in half and piping or scooping the filling in, then just spooning a little glaze on their tops.

My favorite filling for choux is chantilly cream (just a fancy way to say whipped cream) you can find my recipe here or if you prefer pastry cream you can find that recipe here.

Cream puffs filled with Mexican Chocolate chantilly cream.
Cream puffs filled with Salted Caramel Chantilly Cream.



MASTER CHOUX PASTRY

1/2 cup unsalted butter
1/4 teaspoon salt (I like using fine sea salt)
1 cup water
1 cup flour
4 eggs, beaten

Bring the butter, salt, and water to boil over medium heat in a small saucepan. Stir frequently and keep a close eye. You want the butter to melt and you also don’t want the water to boil long as you don’t want to let the water evaporate.


With pan still on the heat stir in the flour and beat with a wooden spoon to completely incorporate the flour.

Keep stirring vigorously until the dough sticks to itself and pulls away from the sides of the pan (kind of like when bread dough clings to itself when beaten with a dough hook).


Transfer to a mixing bowl and let cool for a few minutes. You can break the dough up to help it cool faster as well.


Add the eggs, a couple tablespoons at a time, beating until incorporated after each addition. Dough should take almost if not all the eggs and be glossy and very smooth when ready and will hold it’s shape when piped or scooped.


Pipe or scoop onto silicone or parchment lined baking trays. Wet your finger to smooth down any tips before baking.

A french tip is my favorite way to make eclairs. And I prefer to make small ones, but you can do larger as well, just bake longer.

Bake at 400 degrees.

Smaller shapes, like profiteroles or chouquettes will take approximately 20 minutes. Larger shapes like cream puffs or eclairs will take 30-40 minutes. Don’t open the oven until the end of the cooking time to keep their shape.
When golden and crisp, remove from oven and pierce with a paring knife to allow the steam to escape. (I usually do this in the side where it won’t be visible.)

Vanilla Glaze:
1 1/2 cups powdered sugar
2 Tablespoons boiling water
1 Tablespoon corn syrup
1 teaspoon vanilla extract or vanilla bean paste (or extract of choice)

Whisk together until smooth. Add additional water if needed for desired consistency. Spoon over top of choux or dip tops.

Chocolate Glaze:
4 ounces chocolate (or approximately 1/2 cup chocolate chips)
1/3 cup heavy whipping cream
1 Tablespoon corn syrup, optional

Heat cream to barely a simmer in a small pot. Pour over chocolate and corn syrup in a small bowl and whisk until melted and smooth. Spoon over top of choux or dip tops.

CRAQUELIN:
1/2 cup unsalted butter, softened
1/4 teaspoon salt
1/2 cup brown sugar
1/2 cup all purpose flour
food coloring, optional

Cream together the butter, salt, and brown sugar. Add the flour and any food coloring, if using.
Place in a ziptop bag and roll out inside the bag to approximately 1/4 inch thick. Seal bag and place in freezer until needed.


Cut open bag and cut shapes to fit the top of choux. (I typically just use this for profiteroles or cream puffs)

Place on top of choux and bake until golden brown.

Cake Mix Crepes

My daughter asked for a crepe cake a couple birthdays ago… but she kind of wanted cake too.  So the compromise was crepes made from cake!
To say this was a hit is the understatement of the year. Especially since it was decorated in lots of colorful candies!  These are way easier than you think and they are so fun for kids to make. They don’t have to look perfect and piping skills aren’t needed.  Just spread the tops of crepes with frosting or whipped cream and layer them up.  No need to frost the sides!
You can make them with any flavor cake mix you want and add all kinds of fun twists with whatever you want to sprinkle in between the layers for texture.

CAKE MIX CREPES
makes approximately 22 (7″ across) crepes

For crepes:
Cake mix of choice (made according to package directions)
3 extra eggs
1 1/2 cups milk
melted butter

For Stabilized whipped cream:
2 cups heavy whipping cream
1 1/2 cups powdered sugar
2 teaspoons instant clearjel
2 tablespoons vanilla extract

Place cake mix and ingredients on package in a large bowl.  Add the 3 extra eggs and the milk and mix several minutes until smooth.
Heat a nonstick pan (or crepe pan) over medium heat and brush with melted butter.
Add about 1/3 cup batter (depending on size of pan and crepes desired) and spread in a circular motion so it isn’t too thick.
I find using the back of the ladle works best for me, I just skim the top of the batter without touching the pan, kind of like spreading sauce on a pizza.

When you see bubbles on top and edges are setting flip crepe over.

Cook until second side is lightly golden.  Place crepes on a tea towel lined tray while you finish the batter.

While crepes cool make filling or frosting.  If making whipped cream place all ingredients in a large bowl and whisk until cream is fluffy and holds its shape.  (I use a hand mixer or stand mixer).

Layer crepes with filling of choice (and sprinkles or extra toppings if desired!)

And have fun decorating!

It totally needed candy, I know.  And edible gold stars.  I know.

And candles if it’s your birthday!

 

When you cut into it.. look at all those layers and sprinkles!

Balsamic Strawberry Crisp

I almost had a panic attack when I couldn’t find the scrap of paper I wrote this recipe on today.  So I figured I better post it before I loose it for good!
Strawberries are coming in season here in the Pacific Northwest and are a reminder why I love it here.  Nothing smells as much like childhood and sunbeams than the scent of fresh strawberries ripened on the plant.  I know vinegar might sound a little wacky but it adds a depth and flavor that will surprise you.  If you don’t like balsamic, even just add 1 tablespoon.  You won’t be able to really put your finger on what it is but it will add that amazing something special to the recipe.
And can we take a moment and talk about the crisp? This is my go-to crisp recipe.  I use it on tons of things and has remained a secret, until now.  Crunchy, easy, and will make your family think you picked up something at a fancy bakery.

BALSAMIC STRAWBERRY CRISP
2 quarts fresh strawberries
1 tablespoon vanilla bean paste, optional
2 tablespoons balsamic vinegar
2 tablespoons cornstarch
1/2 cup sugar

For Crisp:
1 1/4 cups all purpose flour
1/2 cup light brown sugar
1/2 cup powdered sugar
1/4 tsp kosher salt
1/2 cup unsalted butter, melted

Wash and quarter the strawberries.  Place in a greased 8 or 9 inch square pan.
Whisk together the sugar and cornstarch and mix in with the berries along with the vanilla bean paste and vinegar.
Cover with foil and bake at 400 degrees for 20 minutes.
Make the crisp.  In a medium bowl, mix together the dry ingredients.  Add the butter and mix until thoroughly combined.
Remove foil and crumble on top of the berries.  Return to oven, uncovered, and bake 20-30 more minutes, until berries and cooked down and crisp is golden brown and crunchy.  Serve warm or at room temperature.

Lemon Oreo Dessert

Once I ran into an acquaintance while grocery shopping for an upcoming holiday.  A package of lemon oreos was in my mix of items and she gasped in shock.  “You buy oreos?! I would think you would make homemade!”
Now, don’t get me wrong, I am all about a crazy idea.. or 2.. okay, definitely not more than 3… a week.  But being fanatical about anything is dangerous in my opinion.  Do I love to make every little thing from scratch? Yes! Do I? Okay, most of the time, I do.  Probably a lot more than most busy moms.  But it’s also my passion and a hobby.  But by golly if it’s a special occasion I am going to make a fun dessert my kids love that, yes, has store bought oreos. And that’s okay.  You know what we’re having for Easter dinner? A simple brunch.  Frosted Flakes french toast to be exact!
And this might make an appearance too.  Because amid all the hand made pies and whatnot on holidays this is the one everyone wants seconds of, little and big kids alike!
And bonus, it is no bake and can be made using one bowl! Woot woot!

Lemon Oreo Dessert
1 package lemon oreos, chopped
1/2 cup unsalted butter, melted
5.9 oz package vanilla pudding
3 cups cold milk
8 oz cream cheese
16 oz cool whip, thawed

Combine oreos and butter in a medium bowl and mix until combined.
Press half to two-thirds into a 9 by 13 inch pan. (just guess)
Mix the pudding and milk together (same bowl is fine) for a few minutes until smooth.  Add cream cheese and mix in until well combined and smooth.
Fold in cool whip and pour on top of crust.  Sprinkle with remaining lemon oreo mixture and chill.

Unicorn Parfaits

DSC09284

If you think the unicorn themed treats are so last year.. well, you don’t live in our house!  These are the funnest little parfaits for little ones that believe in all things magical.. and delicious! 🙂 I highly recommend getting some edible gold star sprinkles for an extra touch!

UNICORN PARFAITS
Lucky charms
Whipped cream (or non dairy whipped topping, thawed)
various sprinkles and decorations for topping

Separate the marshmallows out of the cereal. Set aside.
Divide whipped cream into 2 or 3 bowls and color each. We did one purple and one blue.
Fill two disposable pastry bags with whipped cream.  Place both bags inside a large pastry bag fitted with a large star.
Alternatively, you could just spoon the whipped cream in.
Pipe or spoon some in parfait cups or small canning jars.  Sprinkle some cereal, then pipe some more.  Do 3 or 4 of these layers, depending on the size of your containers.
Sprinkle the top with the marshmallows and sprinkles just before serving.

April Fool’s Pizza!

DSC08935
My youngest was super excited for April Fool’s Day this year and wanted to do some “pranks” that wouldn’t hurt anyone’s feelings.  So we went with making foods that aren’t quite what they seem.  Dinner is chocolate cupcakes with frosting (meatloaf with mashed potatoes)! And dessert? Pizza! I helped her pipe the “cheese” but let her do all the other toppings.  She had so much fun and can’t wait to serve it up later!
DSC08937
APRIL FOOL’S PIZZA

For the pizza crust:
1 cup unsalted butter

3/4 cup powdered sugar
1 tsp vanilla extract
2 cups flour
1/2 tsp kosher salt

For topping:
raspberry jam (pizza sauce)
frosting (cheese)
Marshmallow fondant or fruit leather to cut out topping shapes
sprinkles, for herbs and parmesan cheese

Make the pizza crust:
Cream everything together with a wooden spoon or mixer just until creamy. Don’t overmix.  Will be pretty dry.
Press into a 10 inch springform pan.
Bake at 325 degrees for about 15 to 20 minutes.  Let cool.
Top with raspberry jam for pizza sauce, frosting for cheese, and other decorations.

Chimney Soot Treat Bars and Chimney Sweeps

Chimney Soot Treat Bars and Chimney Sweeps

We recently had a Mary Poppins themed party for our daughter who is OBSESSED with the Mary Poppins.
My hubby even dressed up like a chimney sweep so I thought I better come up with some cute treats.  The kids loved them, plus they were so quick and easy!


Chimney Soot Treat Bars and Chimney Sweeps

CHIMNEY SOOT TREAT BARS

3 T butter
4 cups mini marshmallows, or 10 oz (about 40) large
5 cups cocoa krispies
1 cup chopped oreos (or another cup cocoa krispies)
black food coloring, optional

Melt butter in a large pot on low heat.  Add marshmallows, stir until combined and melted.
Remove from heat, stir in cereal until well coated.  Spray a 9 inch square pan and use a sprayed spatula to spread mixture in pan.
Cut into squares and insert a stick in each (optional).

 

Chimney Soot Treat Bars and Chimney Sweeps

CHIMNEY SWEEPS

Black candy melts (or dark chocolate), melted
Black sprinkles, optional
Pretzel rods

Line a tray with waxed paper.  Using a knife to spread, or fill a paper cone with melted candy melts or chocolate, make an asterisks type shape (don’t worry about being too perfect!)
Sprinkle with sprinkles, if using.  make a few extra since some might break.
Next, dip half of the pretzel rods into melts and set on wax paper to dry.  After both are set, put a little melted candy melt on top of the pretzel rod and place an asterisks on top.
I had a container filled with cocoa krispies to serve them in so I place them in this so they could dry upright.  You could also use a container of dry rice or beans or whatever.
I wrapped the container with paper with a chimney design on it for serving.



Related Posts Plugin for WordPress, Blogger...