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Posted in Cookies | 0 comments

Chocolate Chip and Walnut Cookies recipe

Chocolate Chip and Walnut Cookies recipe

Here is the recipe for Chocolate Chip and Walnut Cookies.

Chocolate Chip and Walnut Cookie Le Cordon Bleu
Chocolate Chip and Walnut Cookies recipe
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Servings
60 cookies
Servings
60 cookies
Chocolate Chip and Walnut Cookie Le Cordon Bleu
Chocolate Chip and Walnut Cookies recipe
Print Recipe
Servings
60 cookies
Servings
60 cookies
Ingredients
Servings: cookies
Instructions
  1. Pre-heat oven to 350*F
  2. Cream butter, sugars and salt until smooth and light.
  3. Reduce mixer speed. Combine liquids and slowly add making sure to fully incorporate before adding more.
  4. Combine / sift flour and soda and fold into mix until combined.
  5. Add nuts and chocolate chips.
  6. Using a size 40 scoop, place dough onto parchment paper lined sheet pans. (If using a 12x17 sheet pan, use a 6x4 pattern for the dough.)
  7. Bake at 350*F for 10 minutes.
Recipe Notes

You can always make the full batch and freeze whatever you are not going to eat right away. Or, better yet, what I like to do is scoop the dough onto a tray, freeze the dough balls, then bag the dough balls and defrost / bake as needed.

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Posted in Pie and Tarts | 0 comments

Egg custard tart recipe

Egg custard tart recipe

Here is the recipe for egg custard tart.

egg custard tart white plate chinese
Egg custard tart recipe
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Servings
12 tarts
Servings
12 tarts
egg custard tart white plate chinese
Egg custard tart recipe
Print Recipe
Servings
12 tarts
Servings
12 tarts
Ingredients
Servings: tarts
Instructions
  1. Preheat the oven to 400 degrees F. Option 1- Grease a 12-portion nonstick muffin tin with melted butter or non-stick spray. Option 2- Line the muffin tin with paper baking cups.
  2. Cut circles from the puff pastry sheets using a 3 1/2-inch plain cutter and transfer them to the cups in the muffin tin. Press the dough evenly into the edges of each muffin cup, lining the sides.
  3. Whisk the milk, confectioners' sugar, egg yolks and egg together in a large glass measuring cup until silky smooth.
  4. Pour the mixture into each crust, leaving 1/8 inch at the top. Bake in the center of the oven, approx 12 to 15 minutes, until the pastry begins to brown. The filling should be set but still jiggle and a toothpick inserted into the center of a tart comes out clean.
  5. Cool in the pan for 10 minutes before removing.
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Posted in Mousse and Creamy Desserts | 0 comments

Lemon curd recipe

Lemon curd recipe

Here is the recipe for lemon curd.

lemon curd blue star bowl 1
Lemon curd
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Servings
3 cups
Servings
3 cups
lemon curd blue star bowl 1
Lemon curd
Print Recipe
Servings
3 cups
Servings
3 cups
Ingredients
Servings: cups
Instructions
  1. In a medium sauce pan whisk together lemon juice, egg yolks, zest and sugar.
  2. Cook over medium heat and stir constantly until the mix is thick enough to coat a spoon.
  3. Strain into your container.
  4. Place butter into lemon curd and allow to rest and melt below the surface. Stir occasionally to emulsify.
  5. When butter is melted, stir to completely emulsify and cover with a layer of plastic film and the container lid. Refrigerate until ready to use.
Recipe Notes

PRO-TIP:
Use room temperature butter.
Stir mixture continuously until done.

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Posted in Brownies and Bars | 0 comments

Nutella Cheesecake Bar

Nutella Cheesecake Bar

Nutella Cheesecake Bar recipe

Nutella Cheesecake Bar
Nutella Cheesecake Bar
Print Recipe
Servings
16 pieces
Servings
16 pieces
Nutella Cheesecake Bar
Nutella Cheesecake Bar
Print Recipe
Servings
16 pieces
Servings
16 pieces
Ingredients
Servings: pieces
Instructions
  1. Preheat oven to 325 degrees F.
  2. Butter an 8X8 baking dish and line with parchment paper, making sure the parchment is pressed into the corners and over hanging the sides. Set aside.
  3. In a food processor, pulse the Oreos until they become crumbs. Add in melted butter and pulse just until moistened.
  4. Press the Oreo mixture evenly into the bottom of the baking dish. Bake the Oreo crust until set, about 12 minutes. Set aside to cool.
  5. In a clean food processor, add cream cheese, eggs, sugar, 1/4 cup heavy cream, and vanilla. Pulse until smooth.
  6. Set 2/3 of the cream cheese mixture aside in a bowl.
  7. Add Nutella and 1 tablespoon of the heavy cream to the remaining 1/3 cream cheese mixture in the processor. Pulse until smooth.
  8. Spread the plain cheesecake mixture over the cooled Oreo crust, being careful not to disturb the crust.
  9. Pour the Nutella cheesecake layer on top of the plain cheesecake layer and spread evenly.
  10. Bake on the center rack of the oven for approximately 35 minutes, or until the center jiggles slightly. Remove from the oven and cool completely on a cooling rack.
  11. Refrigerate for at least 3 hours.
  12. Lift the Nutella Cheesecake Bar out of the pan by lifting up the parchment paper. Cut into 16 squares.
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Posted in Cake | 0 comments

Guinness Chocolate Walnut Cake

Guinness Chocolate Walnut Cake

Here is the recipe for Guinness Chocolate Walnut Cake

Guinness Stout Chocolate Walnut Cake sliced Troy Swezey
Guinness Chocolate Walnut Cake
Print Recipe
Guinness Stout Chocolate Walnut Cake - An Irish cake made with Guinness Stout beer. A moist and not too sweet cake.
Servings
12 slices
Cook Time
45 minutes
Servings
12 slices
Cook Time
45 minutes
Guinness Stout Chocolate Walnut Cake sliced Troy Swezey
Guinness Chocolate Walnut Cake
Print Recipe
Guinness Stout Chocolate Walnut Cake - An Irish cake made with Guinness Stout beer. A moist and not too sweet cake.
Servings
12 slices
Cook Time
45 minutes
Servings
12 slices
Cook Time
45 minutes
Ingredients
The Cake
The Icing
Servings: slices
Instructions
  1. Make a roux using butter and flour.
  2. In a large sauce pan mix Guinness and chocolate chips over medium heat. Use a wood spoon to evenly combine the melted chocolate with the stout.
  3. Remove both pans from heat and add melted chocolate and Guinness mix to roux and combine thoroughly.
  4. Add remaining ingredients and mix together. Save some of the walnuts for later. Pour into a 9 inch round cake tin or similar cake pan. Top the cake mix with remaining walnuts. Bake for 45 minutes at 350° or until center is cooked.
  5. In a sauce pan melt the butter for the icing. Remove from heat then add cocoa, powdered sugar and vanilla extract. Gently whisk until smooth.
  6. When chocolate sauce has cooled, add egg and whisk until thickened. Pour icing on top of Guinness Chocolate Walnut Cake and serve.
Recipe Notes

How to make a roux: Start by melting a some butter in a pan. Stir in a little bit of all-purpose flour. Continue to stir flour into the butter. Cook it for a few minutes so that you don’t have that raw flour flavor. This can be a lot more to it depending on how fancy you want to get but, you know, don’t sweat it.

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