Desserts / Baking: Strawberries Dipped in Chocolate

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Strawberries Dipped in Chocolate Feb 11th 2012, 15:47 Valentine's Day is just a few days away. Of all of the homemade sweets you can make for that special one in your life, this is the simplest. It's just a matter of purchasing some great looking long-stemmed strawberries. Next melt your favorite chocolates in the microwave. Dip a few strawberries, add a good bottle of Champagne and you've made the perfect Valentine's Day treat. Strawberries Dipped in Chocolate Champagne Suggestions Sign-up for my FREE Weekly Newsletter Like me on Facebook Follow me on Twitter Photo © Carroll Pellegrinelli

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Desserts / Baking: What's Hot Now: Flourless Chocolate Cake

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Flourless Chocolate Cake Feb 11th 2012, 11:06 I hope you enjoy this flourless chocolate cake topped with a chocolate ganache and three flavors of chocolate shavings sitting in a pool of raspberry pureè, which makes quite an elegant dessert. Prep Time: 1 hour, 30 minutes Cook Time: 50 minutes Total Time: 2 hours, 20 minutes Ingredients: For Cake - 1/2 pound (2 sticks) butter 6-1/2 ounces semisweet chocolate, broken in half* 9 egg yolks 1 cup sugar 4 egg whites --- For Ganache - 8 ounces semisweet chocolate, broken in half** 3/4 cup heavy cream 2 tablespoons butter 2 tablespoons sugar --- For Garnishing - 3/4 cup toasted almonds Semisweet, White, Milk and/or Bittersweet Chocolate Bars*** --- For Serving - 10 ounce bag frozen raspberries, defrosted powdered sugar cocoa powder --- * Or use 1 cup plus 1 tablespoon and 1 teaspoon semisweet chocolate chips ** Or use 1 -1/3 cups semi-sweet chocolate chips ***If used bar semisweet chocolate, just use remaining squares. Preparation: For Cake - Heat oven to 325 degrees F. Lightly grease 9-inch springform pan. Line pan bottom with parchment and lightly grease it. Melt butter and chocolate in double boiler. Allow to come to room temperature. Beat yolks and sugar with stand or electric mixer for 4 minutes. Scrape sides and continue beating for 2 more minutes. Beat egg whites until stiff. Fold chocolate into yolks. Fold egg whites into yolk mixture. Pour into prepared pan. Spread evenly. Bake for 50 minutes to an hour or until toothpick is clean when removed. Allow to cool in pan for 20 minutes. (Top of cake will sink.) Invert on serving dish. Refrigerate at least for 1 hour or overnight. For ganache - Place chocolate in stainless steel bowl. Heat cream, butter and sugar over medium-high heat. Bring to a boil. Pour over chocolate. Let stand for 5 minutes or so. Whisk until smooth. Remove cake from refrigerator. Use a spatula to spread some ganache on sides of cake. Pour remaining ganache over top of cake. Smooth on top and sides of cake. Refrigerate for 30 minutes. Taking a small pointed knife make a few holes in side of cake. Insert almond slices. Continue all around cake until sides are similar to a pinecone. With a potato peeler, scrape chocolate bars to make chocolate curls. Cover entire cake with curls. Alternating with flavors and/or colors. For Serving - Process bag of raspberries in food processor. Add 1/2 to 1 cup of powdered sugar to taste. Press puree through sieve to remove seeds. Drizzle some on serving plate. Place cake slice on top. Sprinkle powdered sugar and cocoa powder over all.

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Desserts / Baking: What's Hot Now: Red Velvet Cupcakes

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Red Velvet Cupcakes Feb 11th 2012, 11:06 This year instead of a traditional 2 or 3-layer Red Velvet Cake for my husband's birthday, I decided to make cupcakes. Best laid plans... They didn't come out as I had hoped. My cupcakes rose so much that they had muffin tops. Muffin tops are too difficult to ice, so I ended-up making a Red Velvet Trifle with some of them. The leftover cupcakes were eaten plain, as this recipe makes some really tasty Red Velvet Cake. Not to worry, I've adjusted the recipe so you can make more frost-able cupcakes. Prep Time: 20 minutes Cook Time: 21 minutes Total Time: 41 minutes Yield: 24 to 30 cupcakes Ingredients: 2-1/3 cups flour 2 tablespoons cocoa 1 teaspoon baking soda 1/2 teaspoon salt ---- 2/3 cups butter, softened 1-3/4 cups sugar 2 eggs 1 teaspoon vanilla 2 tablespoons (1 ounce) red food coloring ---- 1 cup buttermilk Preparation: Preheat oven to 350* degrees F. Grease and flour cupcake pan for 24** cupcakes or use paper liners instead. In a large bowl, combine first set of ingredients with a wire whisk. Set aside. Cream the butter and sugar. Add the eggs one at a time until mixed. Add the vanilla and food coloring. Mix until completely combined. Slowly add the flour alternatively with the buttermilk. Beat entire mixture until well combined. Only fill cupcake pans 2/3 full**. Bake for 18 to 21 minutes* or until tested with a toothpick. Cool in pan for 2 minutes. Remove Red Velvet Cupcakes from pan and finish cooling on wire rack. Frost completely cooled Red Velvet Cupcakes. Notes in the Margin: *If using dark pans, bake at 325 degrees F. for 21 minutes **To allow more room for cupcake icing, only fill cupcake liners 1/2 full. This will increase cupcake yield to approximately 30 cupcakes. ***This recipe can be adapted to make 2 - 9-inch cake layers. Just be sure to Grease and flour the pans. Red Velvet Cake Raspberry Red Velvet Cake Cream Cheese Frosting Seven Minute Frosting

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Desserts / Baking: What's Hot Now: Sugar Cookies

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Sugar Cookies Feb 11th 2012, 11:06 I will be the first one to admit that I hadn't decorated a sugar cookie since I was in elementary school. They seemed too much trouble. You spend all that time decorating to just go ahead and eat them. But times have changed, and I have an elementary-aged child who loves to dabble in the arts (painting and sculpting clay). Loretta also likes to show off her culinary skills (she's moved from stirring a pot of water on her little table to making supervised scrambled eggs). She also loves decorating sugar cookies with her friends. There's a lot of entertainment packed into flour, colored sugars and a few eggs. Sugar cookies are a rolled cookie in which the dough is made ahead of time and refrigerated. The dough also freezes well. I always make mine ahead of time. Even if you don't have time to make the dough yourself, there are some good store bought versions out there. Kids don't notice any difference. I think the fun is in the decorating not the eating. Although, I must say this recipe for sugar cookies is pretty good. In fact one of Loretta's teachers says that my sugar cookies are "sturdy, yet tasty." Sturdy means perfect for decorating and tasty means good to eat too. Look on the next 3 pages for the suggested shopping list, recipe, and some fun flavor variations. Enjoy!

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Desserts / Baking: What's Hot Now: Making Truffles

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Making Truffles Feb 10th 2012, 11:05 Step 1 - Combine Your Ingredients I prefer using a double boiler to melt my chocolate. Photo © 2006 Carroll Pellegrinelli, licensed to About.com, Inc. Whether you are making truffles totally from scratch by combining chocolate with butter and cream or the quick way with sweetened condensed milk, you must be careful in the preparation. I prefer to use a double-boiler whenever I'm melting chocolate.

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Desserts / Baking: What's Hot Now: Chocolate-Dipped Strawberries

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Chocolate-Dipped Strawberries Feb 10th 2012, 11:05 Here is a very easy recipe for the sweet in your life. Prep Time: 15 minutes Total Time: 15 minutes Ingredients: 4 ounces white chocolate 4 ounces semi-sweet chocolate* 12 dipping strawberries with long stems Preparation: Prepare a pan with parchment or wax paper on it. In separate bowls, melt each chocolate in the microwave for 30 seconds. Stir if possible, melt for another 15 to 30 seconds. Stir until smooth. Dip clean and dry strawberries in chocolate(s). Carefully set them on the prepared pan. Refrigerate until hard. (Just a couple of minutes.) Store in the refrigerator. Should be eaten within a day or so. *The better quality the chocolate, the better quality the strawberries. Prefer bittersweet or another kind of chocolate? Use it or them instead. For this recipe, I dipped a strawberry in the chocolate and then took a toothpick and drizzled some white chocolate over the dark chocolate.

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Desserts / Baking: What's Hot Now: Made with White Chocolate

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Made with White Chocolate Feb 10th 2012, 11:05 I've never really understood the fascination associated with White Chocolate, even though I've fallen for its charm as well. White Chocolate isn't even real chocolate. It's made from milk, sugar and cocoa butter. There are no cocoa solids, which would make it a "real" chocolate. Still, people just light-up when they hear the term "White Chocolate" associated with a sweet treat. I know I get excited when someone is offering White Chocolate Macadamia Cookies. For those of us who have fallen under its spell, here are several recipes made with White Chocolate. White Chocolate Macadamia Cookie 2011 White Chocolate Macadamia Cookies Photo by Carroll Pellegrinelli, licensed to About.com Like I said above, I'm just a sucker for White Chocolate Macadamia Cookies. Maybe it goes back to my attraction for Sweet and Salty Treats. White Chocolate-Covered Pretzels 2011 White Chocolate Covered Pretzels Photo by Carroll Pellegrinelli, licensed to About.com. I've seen these White Chocolate-Covered Pretzels at several parties. Not only are they easy to make, but they are tasty, too. White Chocolate Macadamia Blondies White Chocolate Macadamia Nut Blondies Photo (c) by Carroll Pellegrinelli Just when you couldn't think Blondies couldn't get anymore decadent, make them with White Chocolate and Macadamia nuts. Yum-my! Raspberry White Chocolate Bars 2011 Raspberry White Chocolate Scones Photo (c) by Carroll Pellegrinelli These Raspberry White Chocolate Scones are perfect for breakfast and for afternoon tea time. Be sure to serve them with real butter. Severed Fingers 2011 Severed Fingers Photo by Carroll Pellegrinelli, licensed to About.com. Who thought that white chocolate could look so scary? Make these Severed Fingers to add to your Halloween buffet. White Trash 2011 White Trash Sweet Snack Photo by Carroll Pellegrinelli, licensed to About.com. Here is the perfect sweet snack for your next party. Everyone has a hard time keeping their hands off of White Trash. Chocolate Dipped Strawberries 2011 Chocolate Dipped Strawberries Photo by Carroll Pellegrinelli, licensed to About.com. Around Valentine's Day they charge quite a bit of money for one of these. Why spend the money when you can make your own Chocolate Dipped Strawberries. Triple Chocolate Cookies Photo © 2011 Carroll Pellegrinelli, licensed to About.com, Inc. Besides using white chocolate chips, this recipe for Triple Chocolate Cookies also is made with Dutch process cocoa and dark chocolate. Dark (and White) Chocolate Chip Bundt Cake 2011 Dark Chocolate Chip Bundt Cake Photo by Carroll Pellegrinelli, licensed to About.com. I came up with this recipe for Dark (and White) Chocolate Chip Bundt Cake at the last minute for company at Christmas. I think you'll really enjoy this tasty cake.

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About.com Desserts / Baking: Most Popular Articles: Decadent Chocolate Mousse Pie

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Decadent Chocolate Mousse Pie Feb 9th 2012, 11:26 Thanks to Spice Islands for sharing this recipe for a truly Decadent Chocolate Mousse Pie. It get its decadence from Ground Saigon Cinnamon, a more pungent cinnamon. Prep Time: 25 minutes Cook Time: 5 minutes Total Time: 30 minutes Yield: One 9-inch Pie Ingredients: 1 (9-inch) prepared chocolate crumb crust 1/4 teaspoon Spice Islands Cinnamon, Ground Saigon 1 package (12 ounces) semi-sweet chocolate chips (2 cups) 1-1/2 cups heavy cream, divided 1 teaspoon Spice Islands Cinnamon, Ground Saigon 2 teaspoons Spice Islands Vanilla Extract 1/4 cup powdered sugar Preparation: Sprinkle chocolate crust with 1/4 teaspoon cinnamon. Set aside. Combine chocolate chips and 1/2 cup whipping cream in a medium-sized microwave safe bowl. Microwave on HIGH (100%) 1 to 2 minutes or until melted and smooth, stirring every 30 seconds. Stir in remaining 1 teaspoon cinnamon and vanilla extract. Chill chocolate mixture in an ice water bath, stirring frequently until chocolate is cooled to room temperature. Beat remaining 1 cup whipping cream on high speed of electric mixer, gradually adding powdered sugar, until soft peaks form. Stir in 1/3 of the whipped cream into chocolate mixture. Gently fold in remaining whipped cream; spoon into crust. Cover and refrigerate 2 to 3 hours or until set. If desired, garnish with additional whipped cream, chocolate sprinkles or fresh berries. More Chocolate Recipes Just for You! Three Layer Chocolate Cake Chocolate Fudge Cake Dark Chocolate Molten Lava Cake Scotch Chocolate Cake Dark Chocolate Chess Pie Chocolate Silk Pie Chocolate Peanut Clusters Chocolate Truffles Extremely Easy Chocolate Fudge

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Desserts / Baking: What's Hot Now: SBS Cookie Crumb Crust

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SBS Cookie Crumb Crust Feb 9th 2012, 11:05 How to Make a Cookie Crust with Step by Step Photo Instructions - Step 1 Making a Cookie Crust Photo Step 1 2010 Making a Cookie Crust Photo Step 1 Photo (c) by Carroll Pellegrinelli Measure 6 ounces of desired cookies.

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Desserts / Baking: What's Hot Now: Bread Pudding Making Photos

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Bread Pudding Making Photos Feb 9th 2012, 11:05 Preheat the oven to 350 degrees F. Lightly grease a 10x13 glass pan. Tear one half of a 2 foot long French bread loaf* into 1-inch pieces. Spread in the pan. Take 1 cup firmly packed trail mix and sprinkle half over bread cubes. Tear the rest of the French bread loaf and spread over trail mix layer. Finish with the rest of the trail mix. *Some recipes will say to remove the crust, but I prefer the extra texture in my bread puddings. Complete Trail Mix Bread Pudding with Rum Sauce Recipe

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Desserts / Baking: Valentine's Day Countdown - Linzer Cookies

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Valentine's Day Countdown - Linzer Cookies Feb 9th 2012, 01:02 Linzer Cookies are two cookies stacked together with jam or frosting in the middle. The top cookie has a shape cut out of it to show-off the jam layer. If you'd like to make Linzer Cookies you don't have to have the specially-made Linzer Cookie Cutters to make them. You just need two cookie cutters, one larger than the other. Linzer Cookie Recipe Hearts Filled with Love Cookie Recipe from Lynn B. How to Make Linzer Cookies with Photo Instructions Linzer Cookie Cutters Sign-up for my FREE Weekly Newsletter Like me on Facebook Follow me on Twitter Photo © Carroll Pellegrinelli

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Desserts / Baking: What's Hot Now: SBS Measuring Flour

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SBS Measuring Flour Feb 8th 2012, 11:05 Measuring Flour - Step Two - Continue Filling Cup How to Measure Flour - Step Two 2009 How to Measure Flour - Step Two Photo by Carroll Pellegrinelli, licensed to About.com Continue scooping the flour into the measuring cup until it is over flowing.

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Desserts / Baking: What's Hot Now: Praline Cheesecake

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Praline Cheesecake Feb 8th 2012, 11:05 I came up with this recipe when I had a few leftover Aunt Sally's pralines. Prep Time: 30 minutes Cook Time: 1 hour, 15 minutes Total Time: 1 hour, 45 minutes Ingredients: 1 cup gingersnap crumbs 3 tablespoons melted butter 4-8 ounce packages of cream cheese, softened 1 cup sugar 3 tablespoons flour 1 tablespoon maple flavoring or vanilla extract 4 eggs 3 pralines, crushed or 1 cup almond brickle chips 6 tablespoons of caramel sauce Preparation: Preheat oven to 325 degrees F. Mix crumbs and butter and press into bottom of 9-inch springform pan. Bake for 10 minutes. Beat cream cheese, sugar, flour, and vanilla until well blended. Add eggs one at a time. Fold in praline crumbs. Pour over crust. Drizzle caramel sauce over the top. Use a knife to gently swirl the caramel to make a design. Bake for 1 hour and 5 to 15 minutes. Be careful not to over bake. About two-inches in diameter in the center should still jiggle. Remove from oven. Run a knife around the edge of the pan. Cool completely in pan on wire rack.

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Desserts / Baking: What's Hot Now: SBS Lattice Pie Crust

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SBS Lattice Pie Crust Feb 8th 2012, 11:05 Once you've rolled out your pastry* dough, wipe a sharp knife or pizza cutter with flour. Cut 1/2 inch strips in the pastry. Re-flour, if necessary. Step by Step Pie Crust Instructions Pie Crust Recipe

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Desserts / Baking: Almost Wordless Wednesday - Decadent Chocolate Mousse Pie

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Almost Wordless Wednesday - Decadent Chocolate Mousse Pie Feb 8th 2012, 01:52 We're in the final countdown to Valentine's Day. Have you chosen what to make your sweetie for that special day? How about trying this recipe for Decadent Chocolate Mousse Pie? It gets its decadence from Spice Islands' Ground Saigon Cinnamon. Sign-up for my FREE Weekly Newsletter Like me on Facebook Follow me on Twitter Photo and Recipe Reprinted with Permission from Spice Islands

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Desserts / Baking: What's Hot Now: Sugar Cookies

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Sugar Cookies Feb 7th 2012, 11:05 Keep these ingredients on hand and you'll always be able make sugar (and other) cookies. flour granulated sugar brown sugar butter* solid shortening vegetable oil eggs baking powder baking soda milk vanilla extract (and other extracts, if desired) salt colored sugars (red and green) colored sprinkles or any other nonpareils colored icing (either make you own, or buy the already made) chopped nuts shredded coconut M&M's any other toppings you desire at the store unsweetened chocolate food colors *I know that a lot of chefs prefer unsalted butter for baking. They do it to control the amount of salt in the recipe. Personally, I find the taste of unsalted butter flat. That's why I always use salted butter.

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Desserts / Baking: What's Hot Now: Strawberry Whipped Cream

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Strawberry Whipped Cream Feb 7th 2012, 11:05 Here is a simple recipe for a flavored whipped cream. It's a perfect accompaniment with Blueberry Ice Cream to make a Patriotic Sundae. Prep Time: 2 minutes Total Time: 2 minutes Ingredients: 1/4 cup heavy cream 2 teaspoons powdered sugar 4 large ripe strawberries, mashed Preparation: Whip cream with sugar to soft peaks. Add berries and continue whipping until stiff peaks. Can be used immediately.

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Desserts / Baking: What's Hot Now: Prepare to Bake

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Prepare to Bake Feb 7th 2012, 11:05 Baking is an exact science, and it is important to be well prepared. Difficulty: Average Time Required: 30 minutes Here's How: Read recipe several times. Gather ingredients. Gather necessary equipment, including cooling racks. Ready ingredients, such as toasting nuts or zesting a lemon. Prepare pan, such as greasing and flouring. Reread recipe. Preheat oven. Measure ingredients. Mix ingredients according to recipe specifications. Place baked good in oven. Clean kitchen and put away ingredients. Tips: Being prepared negates those last minutes trips to the grocery store. Clean as you go and then it's not such a formidable task at the end. Baking is so much more enjoyable when you're prepared.

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Desserts / Baking: What's Hot Now: Apple Pie SBS

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Apple Pie SBS Feb 7th 2012, 11:05 In a large bowl, mix together 2-2/3 cups flour and 1 teaspoon salt. Chill in the fridge. Also place 1 cup shortening and 3/4 cup cold water in fridge. Once chilled, take all out of fridge. With a pastry blender, a food processor or two knives in scissors fashion, mix flour mixture and shortening until it resembles coarse crumbs. Pie Crust Recipe, in standard format Pie Crust Making Photos, in more detail Apple Pie Recipe, in standard format

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Desserts / Baking: What's Hot Now: Basic Desserts

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Basic Desserts Feb 7th 2012, 11:05 It's not necessary to master a huge amount of desserts. Just become proficient in making a few basic desserts, and people will think you're a professional. Below is a list of some of those basic dessert and other sweet treat recipes. 1. Basic Cake - Yellow Photo © 2009 Carroll Pellegrinelli, licensed to About.com, Inc. If you had to make just one cake, this is it. It's so moist and easy to make. Basic Yellow Cake Basic White Cake Chocolate Fudge Cake 2. Basic Frosting - Buttercream 2009 Chocolate Fudge Cake Photo by Carroll Pellegrinelli, licensed to About.com You can't have cake without a frosting. Buttercream is my absolute favorite. Vanilla Buttercream Chocolate Buttercream 3. Basic Pie - Apple Photo © 2009 Carroll Pellegrinelli, licensed to About.com, Inc. Of all of the pies out there, Apple Pie is by far the most popular and basic. 4. Basic Cookies - Sugar Photo © 2008 Carroll Pellegrinelli, licensed to About.com, Inc. It's hard to decide to which cookie to choose as an over-all cookie. I think Sugar Cookie is perfect because there are many flavor variations. The second option I had for cookies would be Chocolate Chip 5. Basic Candy - Fudge Photo © 2007 Carroll Pellegrinelli, licensed to About.com, Inc. This is not your typical fudge recipe, as you don't need a candy thermometer. 6. Basic Trifle 2009 Basic Trifle Photo by Carroll Pellegrinelli, licensed to About.com What I like about this recipe is that there are several flavor options. You can use whatever is on hand. 7. Basic Bread Pudding 2009 Basic Bread Pudding Photo by Carroll Pellegrinelli, licensed to About.com It's amazing such simple ingredients can made such a rich dessert. 8. Basic Crepes Photo © 2007 Carroll Pellegrinelli, licensed to About.com, Inc. Crepes are so versatile. They're good for dessert, breakfast and can be served savory for dinner. 9. Basic Sorbet Photo © 2008 Carroll Pellegrinelli, licensed to About.com, Inc. You choose the fruit and fruit juice that goes into this recipe. 10. Basic French Toast Photo © 2007 Carroll Pellegrinelli, licensed to About.com, Inc. Got some day-old bread, a couple of eggs and a non-stick frying pan? You can make this recipe for French Toast. 11. Basic Pancakes 2008 Pancakes Photo by Carroll Pellegrinelli, licensed to About.com. Here's another simple, yet essential, basic recipe. If you prefer, here's a Waffle one too. 12. Basic Quick Bread - Banana Photo © 2009 Carroll Pellegrinelli, licensed to About.com, Inc. If you had to be able to make at least one quick bread, it would have to be Banana Bread. I've been making this recipe for about as long as I have been baking. It comes out perfect every time.

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Desserts / Baking: Cookbook Review - Cooking with Chocolate

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Cookbook Review - Cooking with Chocolate Feb 6th 2012, 09:22 Looking for some new and interesting treats you can make for your Valentine? You need to get Cooking with Chocolate. It's more than just a cookbook. It's practically an entire course on cooking with chocolate. Read all about it in my review. Full Review Compare Prices Sign-up for my FREE Weekly Newsletter Like me on Facebook Follow me on Twitter Photo Reprinted with Permission of Flammarion

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