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CHURROS CUPCAKES FILLED WITH DULCE DE LECHE RECIPE

churros-cupcakes-filled-with-dulce-de-leche-recipe

Churros, popular in Latin America and Mexico, are fried crunchy dough coated with cinnamon-sugar. In Brazil, they are often filled with dulce de leche or chocolate. Here’s our interpretation of Churros cupcakes, cinnamon-brown sugar cupcakes filled with dulce de leche, topped with a creamy vanilla frosting and crunchy fried tortilla pieces coated with cinnamon-sugar. Makes about 18 standard cupcakes. This recipe has been featured in the 13th issue of Desserts Magazine.

Posted on Apr 4, 2010

CORN ON THE COB CUPCAKES RECIPE

corn-on-the-cob-cupcakes-recipe
Our corniest project ever! The ears are bursting with fresh summer flavor. But surprise: those kernels are jelly beans, the butter pats are fruit chews, and the salt and pepper is black and white sugar. | VIDEO

Corn on the Cob Cupcakes
Makes 8 ears of corn: 24 cupcakes

24 vanilla cupcakes baked in white paper liners
1 can (16 ounces) vanilla frosting
Yellow food coloring
About 3-1/2 cups small jelly beans (Jelly Bellys) in assorted yellow, cream, and white colors
4 pieces yellow fruit chews (Laffy Taffys, Starbursts)
1 Tablespoon each black and white decorating sugars
8 sets of corn holders (optional)

1. Tint the vanilla frosting pale yellow with the food coloring.

2. Working with 3 cupcakes at a time, spread yellow frosting on top of each. Arrange about 5 rows of jelly beans, close together, on each cupcake. Place the 3 cupcakes side by side on a corn dish or a serving platter. Repeat with the remaining cupcakes, frosting, and jelly beans.

3. Cut the fruit chews into eight 1-inch squares, and soften the edges slightly by hand so that they look melted. Place 1 square on top of each group of 3 cupcakes. Sprinkle with the sugars. Insert 1 corn holder, if using, in each of the end cupcakes.

Excerpt from Hello, Cupcake!by Alan Richardson and Karen Tack, copyright ©2008. Published by Houghton Mifflin Co. Photography © Alan Richarson

Hello, Cupcake!: Irresistibly Playful Creations Anyone Can Make

Hello, Cupcake!: Irresistibly Playful Creations Anyone Can Make by Karen Tack and Alan Richardson
* Paperback: 240 pages
* Publisher: Houghton Mifflin Harcourt
* Language: English
* ISBN-10: 0618829253
>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Feb 22, 2010

NOUGAT GLACE WITH QUINCE APRICOT MARMALADE

This is the dessert I consider our signature, the flavors best match the rest of the menu. It has been on the menu for almost nine years. We change what we serve it with seasonally and how we choose to mold it.

OLEANA
134 Hampshire St
Cambridge, MA 02139
www.oleanarestaurant.com

 

 

 

 

 

Posted on Jan 6, 2010

MARZIPAN MICE COOKIES RECIPE

marzipan mice-cookies-recipe
These easy, no-bake marzipan mice cookie recipe will delights adults and children alike. Marzipan is a mixture of almond paste, sugar and glucose that may be colored and used to sculpture small fruits, flowers or other objects.

Makes 2 dozen
Prep Time: 45 min (plus chilling)

One 7-ounce package marzipan, such as Love ‘N Bake Marzipan
48 almond slices (about 1/4 cup)
1-1/2 cups semisweet chocolate chips
Black licorice laces, cut into twenty-four 1-1/2 inch tails and 24 dots for eyes

1. Cut the marzipan roll in half lengthwise, then cut each half into 12 equal pieces and shape each piece into an oval. Pinch the small end to make the nose and eyes.

2. To make the ears, working with 1 mouse at a time, wet 1 end of 2 almond slices and stick them into the marzipan above the eyes.

3. Line a baking sheet with wax paper. In a small bowl, microwave the chocolate chips at high power, stirring every 20 seconds, until smooth, about 1 minute.

4. Insert a toothpick into the wide end of each of 12 mice. Working with 1 at a time, dip the mice into the chocolate, tapping the toothpick on the side of the bowl to remove any excess. Transfer to the prepared pan and refrigerate until firm, about 15 minutes.

5. Meanwhile, using a toothpick, make a hole in the wide end of each white mouse; insert the licorice tails and place the eyes. Remove the toothpicks from the chocolate mice, then insert the licorice tails. Serve at room temperature.

Source: 2008 December/January issue of Every Day Rachel Ray. Get $4.69 MAGAZINE SUBSCRIPTIONS!

Posted on Dec 8, 2009

HOW TO MAKE CHOCOLATE FRENCH MACARONS RECIPE

If you want to learn how to make chocolate French macarons, then watch this video. With just a few ingredients, Morel will show you step-by-step how to succeed in making the perfect chocolate French macarons even though it is in French! Christophe Morel came from a family of French pastry chefs. His passion for pastry and chocolates, his talent and creativity have pushed him to win many awards. www.morelchocolatier.com

Watch the video to learn the right techniques to make the perfect chocolate macarons and ganache.

Macarons
250g almond flour
450g powdered sugar
40g cocoa powder
7 egg whites
1 teaspoon fresh lemon juice
50g fine granulated white sugar

1. In a mixer bowl, add the egg whites and lemon juice and beat with an electric mixer with the whisk attachment to a foam and add 25g sugar, beat on high speed for about 2 to 3 minutes. Add the remaining sugar and beat on high for another 2 minutes or until you obtain a glossy meringue and a stiff peak when you lift the whisk.

2. In a large bowl, add all the dry ingredients and mix with a rubber spatula until well combined. Sieve the dry mixture with a fine sieve.

3. Add about half of the sifted dry mixture into the egg whites mixture, mix with a rubber spatula until combined. Add the remaining dry mixture and mix until the mixture is soft and shiny. (Watch the video to learn the technique to mix the batter.)

4. Place the chocolate batter in a pastry bag fitted with a plain pastry tip (Do not over fill the pastry bag). Pipe about 1.5 inch rounds on a sheet pan lined with silicone mat. (Watch the video to learn the proper technique to pipe.) Lightly tap on the bottom of sheet pan with your hands to remove any air bubbles and no tips can be seen. Let it rest on the counter uncovered for about 10 minutes (depends on the humidity of the room) or until the surface feels dry when lightly touched. In the meantime, prepare the ganache.

Ganache
250g heavy cream (35% fat)
200g chocolate, finely chopped
35g unsalted butter, cut into small pieces, at room temperature

1. In a small deep bowl, add the chocolate. Heat the cream until it comes to a boil. Add the hot cream to the chocolate, and mix using an emulsion blender until smooth and well combined. Add the butter and mix until smooth. Set aside. (Watch the video to learn Morel technique to make chocolate ganache.)

2. After the macarons has developed a dry thin crust. Bake at 300ºF (150ºC) for 20 to 25 minutes. Remove from the oven and let it cool completely on a cooling rack before removing the macarons.

3. Fill the macarons with the ganache, cover and place in the refrigerator for 24 to 48 hours before serving. The refrigeration process is an essential step to obtain the right consistency and texture of the macarons. So refrain yourself from eating right away.

{Editor’s Notes:}
In response to the comment, we have translated the video to English. However, it is essential to watch the video to learn the right techniques on how to mix the almond flour with the egg whites and when to stop mixing. If you do not understand French, watch the video without the sound and just watch the techniques on how to make the perfect French macarons. Watch the video many times until you understand each step. Do not be discourage if you do not get it the first time. “Practice makes it perfect!”

Where to purchase almond flour?
Almond flour can be found at amazon.com, nutsonline.com, or lepicerie.com (editor’s choice).

How to make homemade almond flour?
You can make your own almond flour by using a food processor. Just add the whole or sliced blanched (without the skin) almonds and powdered sugar in the food processor and give quick pulse until finely ground. Sieve to remove big pieces of almonds.

How to store almond flour?
Store almond flour in a tightly sealed container, in a cool dry place away from exposure to sunlight. Or, refrigerate almond flour for several months, or freeze it for up to a year.

Posted on Nov 12, 2009

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