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GOLDEN CARAMELS RECIPE

golden-caramels-recipeGolden Caramels — literally, that’s what these are in taste, color, and decoration. Decorate each caramel square with a bit of 24-karat gold. It’s simple to make richly flavored Dark Chocolate Caramels from this same recipe: just add 6 ounces bittersweet chocolate (such as Valrhona, Scharffen Berger, or Callebaut), coarsely chopped, to the sugar and corn syrup in step 3. Mmmmm, delicious!

Wrap caramels in clear cellophane or chocolate-coat them — just dip them, one by one, into tempered chocolate, shake off excess, and transfer to a sheet of aluminum foil until the chocolate sets up.

Golden Caramels
Makes about 2 pounds 3 ounces

1 vanilla bean
2 cups heavy cream
1 cup light corn syrup
2 cups granulated sugar
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Posted on Jan 20, 2014

HOW TO MAKE OATMEAL RAISIN SQUARES RECIPE

This recipe for oatmeal raisin squares is a delicious treat. Watch and learn how to make oatmeal raisin squares perfect for after school snack.

Oatmeal Raisin Squares
Makes 24 squares

You’ll need: 9-by-13-inch baking dish

4 cups Old-Fashioned Quaker Oatmeal
2 cups all-purpose flour
1/2 cup packed dark-brown sugar
1 cup pecans, chopped
1 teaspoon baking soda
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Posted on Jan 13, 2014

HOW TO MAKE CHOCOLATE TRUFFLES BY HESTON BLUMENTHAL

chocolate-truffles“At the heart of a good chocolate truffle is the ganache,” says Heston Blumenthal. “It sounds poncy but really it’s just 50:50 cream and chocolate and it’s really easy to make. Once you have mastered the basic recipe, you can infuse the cream with different flavours to create your own unique truffles.”

Chocolate Truffles
Makes 25 chocolate truffles

300 ml double cream
300 g dark chocolate, chopped (minimum 65% cocoa solids)
1 teaspoon salt
Cocoa powder

1. Place the cream in a pan over a medium heat and bring up to a simmer.

2. Melt the chocolate in a large bowl over a saucepan of simmering water.

3. When the cream is simmering, remove the pan from the heat, add the salt, and add to the melted chocolate a third at a time, making sure that the cream is thoroughly incorporated after each addition. Allow to cool slightly.

4. Pour the chocolate mixture on to the lined tray and leave to stand at room temperature for 4 hours, then place in the fridge for 5 to 6 hours or until set.

5. Using a small melon baller, scoop balls of the chocolate out of the ganache then roll in cocoa powder before serving.

Recipe from ‘Heston Blumenthal at Home,’ published by Bloomsbury. Photography: Angela Moore.

Heston Blumenthal at Home

Heston Blumenthal at Home by Heston Blumenthal
Hardcover: 408 pages
Publisher: Bloomsbury USA
Language: English
ISBN-10: 1608197018
>>>>>>>>>I WANT THIS!<<<<<<<<<

Posted on Jan 12, 2014

HOW TO MAKE STICKY TOFFEE PUDDING

This ooey-gooey lip smacking sticky toffee pudding is best served warm with a generous drizzle of toffee sauce for an extra dose of super-sticky dessert. Watch and learn how to make this super easy sticky toffee pudding. This traditional British dessert is perfect for cold days.

Sticky Toffee Cake
Makes 8 servings

You’ll need: 8-by-8-inch baking pan

For the Cake
5 ounces pitted dates
1/2 cup plus 6 Tablespoons (1-3/4 sticks) unsalted butter, plus more for pan
1 scant cup packed dark-brown sugar
4 large eggs
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Posted on Jan 12, 2014

HOW TO MAKE CHOCOLATE CREPE CAKE RECIPE

Watch and learn how to make this impressive chocolate crepe cake recipe. This cake is very easy to make and no baking required!

Chocolate Crepe Cake
Makes 16 servings

You’ll need: 8-inch crepe pan

3/4 cup (1-1/2 sticks) cold unsalted butter, cut into pieces, plus melted for pan
8 ounces semisweet chocolate, finely chopped
1-1/2 cups all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon salt
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Posted on Jan 11, 2014

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