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      Honey Lollipops (on Honey Wands!)

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      This recipe for Honey Lollipops uses honey dippers in place of ordinary lollipop sticks. They work double duty as sweet treats and a keepsake favors for weddings, baby showers, and more!

      I first had the idea for these honey wand lollipops last Christmas, but months later, I’m just getting around to making them. I’d planned to give them as stocking stuffers, but I think they’re even more appropriate for spring. And especially summer when honey is abundantly flowing.
      DIY brides (or perhaps a crafty member of their entourage) may find this an easy and inexpensive wedding favor. They’d also be so cute for a bee-themed baby shower (see my Bee-licious party for HGTV.com right here). I will most likely use this batch on my dining room table, to spruce up place settings and to give dinner guests a take-home treat.

      Choose your honey.
      Start with your favorite honey. Clover honey, wildflower honey, orange blossom honey – the options are endless! If you ask me, the best honey is the free kind, and the honey I’m using was gifted from a bee keeper friend of the family. You’ll need just 1/2 cup for a batch.

      How to cook honey into hard candy.
      Stir together the honey, light corn syrup, granulated sugar, and water in a large saucepan. To those who recoiled at the mention of corn syrup in this recipe – I am aware that everyone is supposed to detest the stuff. However, it is not high fructose corn syrup. It’s just regular corn syrup that confectioners and pastry chefs use in moderation. (If you’re interested, read Food52’s article Why Corn Syrup Isn’t Evil.) In this recipe it prevents crystallization of the candy as it cooks and gives the lollipops a long shelf life.
      Insert a candy thermometer into the pot, and keep the ingredients on a steady bubble.

      Make an ice bath.
      As the candy bubbles its way to hard crack stage (around 302°F in this recipe) make a big bowl of ice water. If you don’t have a large enough heat-proof bowl, a metal 13×9-inch cake pan will work, too. At the moment the candy reaches temperature, remove it from the heat and plunge the bottom of the pan into the ice bath. This stops the cooking of the candy mixture.

      Use an ice cube tray for a candy mold.
      I found this 2-pack of hexagonal ice cube trays that I thought looked just like a honeycomb. Which is perfect to use for molding honey lollipops! It worked well and held all of the cooked candy. Just give the cavities a spritz of cooking spray before you pour.

      Use a double thickness of heavy-gauge aluminum foil to cover the tray tightly. Press it down flat so you can see each little hexagonal shape. Make little X shapes with the tip of a paring knife in the centers of each shape.

      Next – time for the honey wands! Use 6-inch honey dippers and insert the ends into each X shaped hole. (You can find the wands online right here, 20 pieces for around $10.)
      Now, here’s the tricky part. These wands are top heavy, so they will want to wobble to-and fro. Use a strip of painter’s tape across the dipper ends to hold them in place. Carefully steady them all upright and leave them alone to set. You can also use ordinary lollipop sticks, which will fare better standing upright on their own.

      Unmold the honey lollipops.
      Remove the foil by tearing it away from the lollipop sticks. Just a little wiggle will free these from their molds.

      Honey lollipops Q&A.
      You may ask “why not just use regular lollipop molds instead of an ice cube tray?” Well. They don’t work with the wands and here’s why. The honey wand sticks are too thick to lay flat in the stick groove in regular lollipop molds. I tested various sizes of wands, 3-inch to 6-inch, and they all have the same stick thickness. Of course, you can use regular lollipop molds with standard size paper sticks with success.
      You may also wonder, “why not mold the candy on the ‘dipper end’ of the wand?” You could, but there’s not enough room for much candy after the dipper is inserted. You could try it with a larger ice cube tray, but it’s a bit bulky for enjoying as a lollipop.

      These are really pretty on ordinary lollipop sticks, too! These are smaller than the wands, so I recommend packaging them 2 to a bag for gifting.

      Keep the pops in a cool dry place and they will last for a long time! As long as they are kept away from humidity, they’ll have a long shelf life.
      There’s no wrong way to enjoy these lollipops. Have one for a sweet treat, give them as gifts, or just stir one in your hot tea.

      Related recipe: Homemade Hot Honey

      Honey Lollipops

      Heather Baird

      Honey Lollipops can be made ahead and used as gifts, wedding favors, or just for enjoying. Stir one in a cup of hot tea for a little extra sweetness.

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      Prep Time 10 minsCook Time 20 mins1 hour setting time 1 hrTotal Time 1 hr 30 mins

      Course DessertCuisine American

      Servings 25

      EquipmentCandy thermometer25 wooden honey wands 6 inches each, or lollipop sticks1 silicone hexagonal ice cube trayHeavy gauge aluminum foilPainter’s tape
      Ingredients US CustomaryMetric Cooking spray for the ice cube tray1/2 cup honey1/3 cup light corn syrup1/2 cup granulated sugar2 tablespoons water
      Instructions Prepare an ice bath with ice cubes and water in a big stainless steel bowl or metal 9×13-inch pan (something your saucepan will fit into).Spray the silicone ice cube tray with cooking spray.In a medium saucepan stir together the honey, corn syrup, sugar, and water. Stir together until well incorporated. Attach the candy thermometer to the pan.Bring to a boil over medium-high heat, then reduce the heat to medium so that the mixture stays at a rolling boil that is steady and not too vigorous.Cook to 302°F, which is hard crack stage for candy. The moment the candy reaches temperature, plunge the bottom of the pan into the ice bath. Let the bubbling subside for 1-2 minutes.Pour the candy into 25 cavities of the silicone tray, filling each about 3/4 full. Let stand 1-2 minutes, then cover with double thickness of aluminum foil.Flatten the foil evenly so you can see the hexagonal impressions. Use a fine-tipped paring knife to cut a small x into the aluminum foil in the centers of each hexagonal shape.Insert the stick ends of the honey wands into each of the X shapes. The wands will wobble a bit. Stand them upright (you may need an extra pair of hands to help) and use strips of painters tape across the top of the dipper ends to secure them together upright. After they are balanced, leave them alone to firm, about 2 hours.Remove the painter’s tape and tear away the foil. Wiggle each wand end a little to loosen the honey pop from the mold. Transfer to a parchment or wax paper-lined baking sheet. Let stand 20 minutes to air dry.Package each in cellophane and tie with ribbon, or store them in an airtight container in a cool dry place. If stored away from humidity, they will last two weeks or longer. These can be made up to a week ahead.
      NotesDo not store these in the refrigerator. Keep them away from all forms of humidity.

      Keyword black sanding sugar, honey lollipops, honey stirrers, honey tea stirrers, honey wedding favors, light corn syrup, wildflower honey

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Oreo Cupcakes

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      These party-perfect Oreo Cupcakes belong at any happy occasion! The cakes are made with rich, black cocoa powder and they’re topped with the best Cookies and Cream buttercream, ever!

      As the baker and recipe blogger of the family, I often get asked questions like “Where’s the Oreo cupcake recipe on your blog, I couldn’t find it.” Which makes me panic a little, and wonder why on earth I don’t already have an Oreo cupcake recipe published, after 14 years of blogging. Sure, I have plenty of other Oreo-themed recipes, but this was an obvious oversight. I’m correcting it today.

      Black cocoa batter.
      This cake recipe starts out as most batters do. First, cream the butter and sugar together in large mixing bowl. Add in an egg, vanilla, and buttermilk. Blend together until smooth.
      Next, whisk the dry ingredients together. Dark cocoa from the grocery store will work just fine and will taste fantastic. But for authentic Oreo flavor, opt for black cocoa. Which can be purchased online. I used this black dutched cocoa powder. It imparts true Oreo cookie flavor.

      Get the wet and dry ingredients together in the same bowl and mix it all up. Beat until the batter is smooth and consistent matte black. Now it’s time to bake!

      Now, this is important – fill the cupcake papers no more than 1/2 full. This batter rises quite a bit, and has a super moist and delicate crumb. These won’t crown much on top. And the only way to check for doneness is with a toothpick inserted in the center of a cake. It should come out clean, or with a few small crumbs clinging to it.
      Divide Oreo cookie shells from their cream centers.

      Cookies and Cream buttercream.
      This buttercream is SOOOO creamy and delicious! I am its biggest fan. The Oreo cream centers are incorporated with the creamed butter and powdered sugar mixture. Then, finely pulverized Oreo cookie shells are mixed in. Use a food processor to get the cookies ground to fine consistency. If you’re like me, you hate dragging out a bulky food processor. But it’s worth it – I promise!

      A learning moment.
      I SO wanted to use these tall cupcake cups for baking the batter, but their shape doesn’t work well with chocolate cake batter. Their tall popover profile encourages the batter to bubble up in the centers and overflow. After several attempts (and oven scrubs) I was forced to resort to standard size liners. Which worked perfectly. However, the tall papers do make cute cupcake holders, so they weren’t a complete loss. Using them made the cakes sturdier, and easier to transport and arrange very moist chocolate cupcakes.

      Transfer the buttercream to a piping bag with a large open star tip. See all of those tiny chocolate flecks? They provide so much Oreo flavor! And again, to drive the point home further – it’s important to grind those cookies fine. Or else they’ll clog the piping tip.

      Garnish each cupcake with a whole Oreo cookie placed to one side of the frosting swirl. Then sprinkle with a little more crushed Oreo cookies.
      Oreo Cupcakes

      The interiors are so soft and moist – and dark! I had a hard time getting a good image of the interior because the cakes are so intensely dark chocolate. Oh well. I tried!
      This is a wonderful sweet thing for any happy occasion, such as birthdays, holidays – or just as an ending to Sunday dinner. Enjoy!

      Oreo Cupcakes

      Here’s a dessert for all occasions! Oreo cupcakes are made of tender sour cream dark chocolate cake and topped with a tall swirl of cookies and cream frosting. Bake these cupcakes in a standard size cupcake pan and fill them only half full of batter. These cakes will rise quite a bit in the oven but won’t dome in the centers. Their moist texture gives them a level top. Check for doneness using a toothpick tester inserted in their centers. The frosting recipe provides enough for a tall triple swirl of buttercream. The recipe can be halved for a more modest amount of frosting.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 30 minsCook Time 22 minsTotal Time 52 mins

      Course DessertCuisine American

      Servings 20

      Ingredients US CustomaryMetric Dark chocolate cupcakes1/4 cup unsalted butter softened1 cup granulated sugar1/2 cup sour cream1 large egg½ cup buttermilk2 teaspoons vanilla extract1 cup all-purpose flour1/2 cup black cocoa powder or dark cocoa powder such as Hershey’s dark1 teaspoon baking soda1/4 teaspoon fine grain sea saltCookies and cream buttercream20 Oreo sandwich cookies2 cups unsalted butter at room temperature6 cups confectioners’ sugarMilk or cream to thinToppings20 whole Oreo cookies6 Oreo cookie shells crushed in a bag with a rolling pin
      Instructions Dark chocolate cupcakesPreheat the oven to 350F. Line the cupcake pans with 20 paper cupcake liners.In the bowl of an electric mixer, combine the butter and sugar. Beat until light and fluffy. Add the sour cream, egg, buttermilk, and vanilla. Mix on medium speed until well incorporated.In a separate mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the flour mixture to the creamed mixture. Beat on low speed until just combined.Divide the batter between the cupcake liners, filling each liner only 1/2 way full. These cupcakes will rise quite a bit in the oven, but will not dome in the centers. Bake for 15-17 minutes, or until a toothpick tester inserted in the center of a cupcake comes out clean, or with a few moist crumbs clinging to the toothpick.Remove from the oven and let cool in the pans for 5-7 minutes. Transfer the cupcakes to a wire rack to cool completely.Cookies and Cream ButtercreamSeparate the Oreo cookies and scrape the cream centers out into a bowl. Add the Oreo cookie shells to a food processor and process until fine crumbs are formed. Set aside.In the bowl of an electric mixer, combine the butter, Oreo cream centers, and the confectioners’ sugar. Beat on medium-low until combined. Increase the speed and beat until lightened in color. Add milk or cream 1 tablespoon at a time to thin the buttercream to piping consistency if needed. Beat 5 minutes on high speed until the buttercream is almost white in color.Add the Oreo crumbs to the buttercream. Mix briefly until the crumbs are well dispersed, about 15 seconds. Scrape down the bowl and fold in any pockets of crumbs.Transfer the buttercream to a large disposable piping bag fitted with a large open star piping tip.Assembly and toppingsPipe a triple swirl of buttercream over each cooled cupcake. Immediately place a whole Oreo cookie into one side of the swirl; top each with a sprinkle of crushed Oreo cookies.Serve immediately, or store in an airtight cupcake keeper at room temperature until ready to serve.
      NotesBe sure to process the Oreo cookies into fine crumbs for the buttercream frosting. Otherwise, large pieces of the Oreos will clog the piping tip when trying to frost the cupcakes.

      Keyword chocolate cupcakes, cookies and cream buttercream, dark chocolate cake, easy cupcake recipe, Oreo buttercream, oreo cookies, Oreo Cupcakes

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Oat and Stout Skillet Brownie

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      Oat and Stout Skillet Brownie is a hearty, rich dessert served warm with scoops of vanilla ice cream on top. Use your favorite stout in this recipe!

      After two long months of cold, rain, and more rain, the March sky has cracked open to grace us with a little sunshine. The light falls differently in our front room, and our four little dogs rearrange themselves on the floor and furniture to take advantage of every patch of sunlight. Even they know that spring is on its way. I’m so ready for outdoor activities, like planting my veggie garden. But it’s still too chilly for that. So I’ve contented myself in the kitchen, testing some cozy recipes – skillet brownie recipes in particular.
      This Oat and Stout Skillet Brownie is wonderfully rich and hearty, and best served warm with vanilla ice cream. And it’s an easy fix! Because making a skillet brownie is just as easy as making a pan of brownies. You just need a heat-proof skillet. Cast iron is preferred, but not a necessity.

      The best beer for brownies.
      Light lagers and ales are fine for cakes, but rich chocolate brownies need a much bolder beer. Dark stouts are brewed with dark roasted malt, and have flavors that stand out against the richness of semisweet chocolate. Here I’m using milk stout, which is sweeter than most other dark stout beers. However, you can use your favorite stout in this recipe. Chocolate stout is a good choice, for obvious reasons!

      Make a reduction.
      Boil the beer and 1 cup of butter together for 10 minutes. During this time it will reduce slightly. This results in condensed beer flavor and gives the butter some toasty notes, too!

      Pour the reduced beer mixture over chopped semisweet chocolate. Let it stand for a few minutes, then whisk it together until smooth and glossy. Let it cool about five minutes.

      Next, mix up some sugar, brown sugar and eggs. Then pour the cooled chocolate mixture into the egg mixture. Mix until smooth.

      Sift in cocoa powder, flour, and pour in some old-fashioned oats. Mix all of that together until just combined.

      Pour the batter into a greased 9 1/2-inch or 10-inch cast iron skillet and bake for 25-30 minutes.

      Serve this brownie warm with scoops of vanilla ice cream. The dark, roasty notes of the stout give the brownie new depth of flavor. The oats make it substantial. It’s a lovely shareable dessert after a St. Patrick’s Day feast, if that is on your calendar.

      Quick skillet-toasted oats makes a fine topping, and completely optional. But it gives the brownie another layer of texture and flavor. An easier garnish is a sprinkle of semisweet chips. They melt and become gooey on top of the warm brownie – highly recommend!
      Related recipe: Five Ingredient Guinness Brownies

      Oat and Stout Skillet Brownie

      Heather Baird

      This decadent and highly shareable skillet brownie makes a wonderful ending to a St. Patrick’s Day feast. Or, make it for the beer enthusiast in your life. Use your favorite dark stout in this recipe. milk stout, chocolate stout, Guinness draught – any of these will work.Use a 9 1/2 inch or 10 inch heatproof skillet in which to bake this confection. Cast iron is preferred for crusty edges, but not entirely necessary. These brownies are cake-like and best served warm with ice cream or whipped cream. Instructions for a gooier skillet brownie are in the recipe notes.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 30 minsCook Time 25 minsTotal Time 55 mins

      Course DessertCuisine American

      Servings 12

      Equipment9 1/2-inch heat proof skilletMesh sieve
      Ingredients US CustomaryMetric Skillet brownie1 cup unsalted butter1 cup stout beer such as milk stout or Guinness8 oz. semisweet chocolate chopped2 large eggs2 large egg yolks3/4 cup granulated white sugar1/4 cup brown sugar packed3/4 cup all-purpose flour1/3 cup unsweet cocoa powder1/2 cup old fashioned oats12 teaspoon fine grain saltToppingsVanilla ice cream for serving1/2 cup toasted oats optional -see recipe notes1/4 cup semisweet chocolate chips optional
      Instructions Preheat the oven to 350°F. Lightly coat a heat-proof skillet with cooking spray.In a medium saucepan, combine the butter and stout. Bring to a boil; reduce heat so that the mixture maintains a constant bubble. Simmer for 10 minutes, stirring occasionally.In a separate mixing bowl, add the chopped chocolate. Pour the hot beer mixture over the chocolate and let stand 5 minutes. Whisk together until the chocolate is completely melted and smooth. Let cool slightly.In the bowl of an electric mixer, combine the eggs, egg yolks, and sugars. Mix well. Pour in the cooled chocolate mixture. Mix until combined. Sift the flour and cocoa powder into the chocolate mixture. Add the oats. Mix on low speed until combined.Pour the mixture into the prepared pan. Bake for 22-25 minutes, or until set.Cool on a wire rack for 10 minutes. Serve warm with vanilla ice cream. ToppingsGarnish with toasted oats (see recipe notes) and semisweet chips, if desired.
      NotesFor the toasted oats, melt 1 tablespoon of butter in a nonstick skillet. Add 1/2 cup old fashioned oats. Toast over medium-high heat until golden brown. Let cool before using as a brownie topping.
      This brownie is cake-like. If you prefer your brownies fudgy and moist in the center, you can under bake it slightly to an internal temperature of 180°F. It is safe to eat but has a gooey interior. Measure the temperature with a probe thermometer for accurate results.
      This brownie is best served warm with vanilla ice cream. Leftovers can be heated up in the microwave at 100% power in 30 second increments.

      Keyword milk stout, oat and stout skillet brownie, semisweet chocolate, skillet brownie, St. Patrick’s Day Dessert, stout brownies, toasted oats, vanilla ice cream

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Neapolitan Cake

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      Now, this is a party cake! Strawberry, vanilla, and chocolate cake batters are marbled together in this four layer, ice cream parlor-inspired, Neapolitan Cake. Topped with mini ice cream cones, it makes a fun birthday cake for kids of all ages.

      When the weather is dreary for many days in a row (and it has been), baking up something fun is a real spirit-lifter! This Neapolitan Cake is an example of that. It’s an infusion of bright color and rich flavor, inspired by Neapolitan ice cream. Marbled with strawberry, vanilla, and chocolate cake batters, it’s covered in silky vanilla Swiss meringue buttercream. The strawberry ganache drip is creamy and colorful. And for an extra measure of happiness? Top the cake with Neapolitan buttercream-filled mini ice cream cones.

      Mixing the batters.
      I began this cake with the classic WASC batter (white almond sour cream cake) created by Rebecca Sutterby. I’m not often a box-mix baker, but this recipe uses it as an ingredient. I love how moist this cake is, and I’m not the only one. It’s my mom’s favorite cake! The pale batter takes on color and flavor beautifully. It’s just the perfect formula for this tri-color/flavor recipe.
      After mixing up the base batter, divide it evenly into three bowls. Tint one batter with a few drops of pink food color, and mix in a tablespoon of McCormick strawberry extract. To another bowl, add 1/4 cup of dark cocoa powder and 2 tablespoons of water. Stir well until a deep, chocolaty batter is formed. Leave the last batter bowl plain vanilla. Spoon the batters alternately into four 6-inch round cake pans (or pipe them in, as I did – see the video for action). Use a butter knife to swirl the batters together in the pans.

      Bake the cakes until they are well risen and puffed in the centers. They should spring back when pressed in their middles. Cool the cakes, then level them with a serrated knife or cake leveler.

      Swiss meringue buttercream and pink ganache drip.
      Fill and frost the cake with fluffy Swiss meringue buttercream. (You’ll find a short video tutorial for making it in this previous post). Smooth the buttercream with an offset spatula or bench scraper to even the exterior. Save the leftover buttercream for a future step.

      Make a strawberry ganache drip using heavy cream, pink candy melts, and a few white candy melts mixed in. Adding the white candy creates a more opaque pink color. Stir in a few drops of strawberry candy flavoring oil and pour it over the frosted (chilled) cake.

      Create a Neapolitan swirl.
      Remember that leftover buttercream? Divide it into three portions; tint one portion pink with food color, and add strawberry extract. To another portion stir in 1/4 cup melted semisweet chocolate chips. Leave the third portion plain. Place the frostings side-by-side on a sheet of plastic wrap, and roll them up together. Snip one end of the rolled up plastic wrap (see video for this action).

      Drop the frosting roll, snipped-end-first into a piping bag fitted with a large open star decorator piping tip. Pipe a swirl or two on a scrap sheet of parchment until all three colors of the frosting start to show. Then, pipe a swirls of frosting into mini ice cream cones. Speaking of…

      Mellow Cones.
      Mini ice cream cones are available at most grocery stores, but I used something a little different. Mellow Cones are little jelly filled marshmallow cones that come in different colors. I scooped out the marshmallow part and filled the pretty pink and yellow cones with Neapolitan swirl buttercream. And you can too! Purchase Mellow Cones online, or if you’re lucky you can find them in the candy aisle at your local grocery store.

      Didn’t they turn out cute!? The colors of the Neapolitan swirl buttercream will deepen as it sets, especially the chocolate portion.

      Arrange the cones on top of the cake so that the pointed ends meet in the middle.

      Slice the cake to reveal that gorgeous Neapolitan-marbled batter. It’s such a delicious, moist, and deceptively light cake. Each flavor is distinct, and the marbling ensures you get a taste of it all in one bite!
      It makes a wonderful birthday cake, and I especially love how nostalgic it tastes. It’s sure to be a year-round favorite.

      Related recipe: Neapolitan Marbled Cupcakes

      Neapolitan Cake

      Heather Baird

      Say hello to tasty and cute! This Neapolitan Cake has strawberry, vanilla, and chocolate cake batters swirled together for an ice cream parlor-themed treat. I used four 6-inch round cake pans, but three 8-inch pans could be used instead. The cake batter recipe is adapted from Rebecca Sutterby’s White Almond Sour Cream Cake, which uses a box of white cake mix as an ingredient. Unlike her recipe, I use no cooking oil in my version. The texture is still moist and soft with a slightly sturdier crumb. You can use any brand boxed cake mix you prefer.The ice cream decors pictured are made with the multicolor cones from Mellow Cones candies. I removed the marshmallow candy topping and piped in a Neapolitan buttercream swirl (see blog post for shopping link). If you can’t find Mellow Cones, use miniature ice cream cones, which can be found at most US grocery stores next to the ice cream toppings.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 1 hrCook Time 40 mins1 hour cooling/resting 1 hrTotal Time 2 hrs 40 mins

      Course DessertCuisine American

      Servings 8 people

      Ingredients US CustomaryMetric Marbled Neapolitan cake layers1 cup all-purpose flour1 cup granulated sugar1 box white cake mix 16.25 oz.Generous pinch of salt1 cup sour cream1 cup cold water3 large eggs1 teaspoon vanilla extract1 tablespoon McCormick strawberry extract2-4 drops neon pink gel food color such as Chefmaster1/4 cup unsweet dark cocoa powder sifted2 tablespoons waterSwiss Meringue Buttercream8 large egg whites about 1 cup or 8 oz.2 cups granulated sugar1/4 teaspoon fine grain salt3 cups unsalted butter at room temperature1 teaspoon vanilla1 teaspoon McCormick strawberry extract2 drops pink soft gel food color such as Chefmaster1/4 cup semisweet chocolate chips melted and cooled slightlyIce cream decorsStrawberry ganache drip and sprinkles
      Instructions Marbled Neapolitan cake layersPreheat oven to 350F. Coat four 6-inch round cake pans with flour-based baking spray (or grease and flour pans).Whisk together the first 4 ingredients in the bowl of an electric mixer. In a four-cup measure with a pour spout, whisk together the sour cream, water, eggs and vanilla extract. With the mixer running on low speed, gradually pour the liquid ingredients into the dry ingredients. Scrape the bowl down and mix again. Divide the cake evenly between 3 bowls.To the first bowl, add the strawberry extract and pink food color; mix well.To the second bowl, stir in the dark cocoa powder and water. Mix until the chocolate is incorporated and the color is consistent with no white streaks remaining.Leave the third bowl untinted.Place dollops of each flavor of cake batter alternately into each prepared cake pan (or pipe them in as I did, see video for action). Use a butter knife or another blunt kitchen tool to swirl the batters together.Bake for 25- 30 minutes, or until the cake springs back in the center when pressed. Turn the cakes out and cool completely on a wire rack. Level the cakes using a serrated knife or cake leveler.Swiss meringue buttercreamPlace a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.In a large stainless-steel bowl, combine the egg whites, sugar, and salt. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the vanilla extract.Remove 1 cup of buttercream to a bowl and cover; reserve for later.Place a cake layer on a cake board or server. Fill with a thin layer of buttercream. Repeat steps with remaining cake layers. Coat the sides of the cake with an even layer of buttercream. Use a bench scraper or cake smoother to even the surface and smooth the top. Chill the cake until firm, about 20 minutes.Divide the reserved 1 cup of icing between 3 small bowls (1/3 cup each bowl).To the first bowl, add the pink food color and strawberry extract. Mix well to combine.To the second bowl, add the melted chocolate chips and stir well. Leave the third bowl plain.Place a sheet of plastic wrap on a work surface. Place a line of strawberry buttercream on the plastic in an approximate 6-inch line. Place a line of chocolate frosting next to the strawberry so that it touches. Place the vanilla frosting next to the chocolate in the same way. Roll the frosting up into a tube shape (see video for action) and twist the ends. Snip one end of the tube and place it cut-side-first into a piping bag fitted with a large open star decorator tip.On a piece of scrap parchment paper, or a paper towel, pipe 2-3 small swirls of frosting until all three colors begin to extrude from the piping tip.Mini ice cream decorsStand the miniature ice cream cones upright in small shot glasses.Pipe swirls of the Neapolitan frosting into the miniature ice cream cones; top each with white nonpareils. Refrigerate until set, about 10 minutes.Strawberry ganache dripPlace the pink and white melting wafers in a microwave-safe bowl. Pour in the heavy cream. Heat the mixture for 1 minute at 100% power. Let the mixture stand 1 minute then whisk together. Let cool until barely warm but still pourable, about 7 minutes.Remove the chilled cake from the refrigerator and spoon the strawberry ganache drip over the top of the cake. You may not have to use all of the ganache, depending on how heavy a drip you desire (I used about 3/4 of the mixture).Decorate!Place the ice cream cones on top of the ganached cake with the pointed ends meeting in the center of the cake. Toss pink sprinkles and white nonpareils onto the sides and top of the cake. Refrigerate the cake until 1-2 hours before serving. Allow cake to come to room temperature before serving for the best flavor and texture.
      NotesCandy flavoring oil must be used to flavor the pink ganache drip. The oil-based flavor incorporates well with the fat in the candy wafers. Using regular strawberry extract will cause the mixture to seize.
      This cake will serve 8 people tall slices, or 16 people double-layer slices. To serve 16 people, slice the cake into 8 wedges, then divide each piece in two.

      Keyword dark cocoa powder, layer cake, neapolitan cake, neapolitan marbled cake layers, strawberry extract, summer cake, swiss meringue buttercream

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Chocolate Truffle Tart

      ha scritto per te

      Smooth chocolate ganache fills a golden crust of pâte sablée in this Chocolate Truffle Tart. It’s the ultimate special occasion dessert!

      Chocolate Truffle Tart (a.k.a. ganache tart) is a classic dessert that every good baker have in their repertoire. It’s one of the first assembled desserts taught in pastry class. Why? Perhaps because it’s so easy for a beginner to get right. Not to mention the end reward – rich and silky with deep chocolate flavor. Served on a golden crust of French pâte sablée, it rivals any restaurant dessert.
      I’m revisiting this classic just in time to plan my Valentine’s Day menu and some special February birthdays. Although, it’s one of those evergreen desserts that you can serve anytime, year-round, for a fancy ending to a dinner party or a simple weeknight supperd.

      Make the Pâte Sablée Crust.
      Let’s talk about pâte sablée for a sec. It’s a building block in French pastry; a dough primarily used for making tart shells with a delicate, crumbly, shortbread texture. Although, I have been known to roll out a batch just for cut-out cookies (see the Sprinkle Bakes cookbook, page 87).
      Make this recipe in your food processor, for the quickest, most efficient batch of pâte sablée dough. The dry ingredients are flour, baking powder, and salt. The wet ingredients are egg yolks, sugar, and vanilla which are beaten together until the yolks lighten. Pulse the two together. When the dough starts to form to one side of the bowl, you know you’re on the right track.

      Roll the dough to about 1/4-inch thickness and and fit it into a 10.5 or 11- inch tart pan (see more rolling action in the video at the end of this blog post). Blind bake the crust for about 20 minutes, or until golden around the edges.
      What is Blind Baking?
      For those unfamiliar, blind baking just means you’re baking the pie crust before the filling is added. For this recipe you’ll need a sheet of parchment paper to cover the unbaked crust, and pie weights to hold the crust down while it bakes. Otherwise, air pockets will form and create an uneven surface. Invest in fancy pie weights if you must, but it is my preference is to use dry rice from my pantry. It creates and even surface and you can still eat the rice after using it for pie weights (now with toasty flavor!).

      Make the Chocolate Truffle Tart Filling.
      Get the good stuff, because you’ll taste the quality of the chocolate in the end result. Buy 12 oz. (4 bars) of high quality chocolate (responsibly sourced if possible) and chop them up. Put the pieces in a big mixing bowl.

      Pour over 2 cups of hot cream. Heat the cream only until it steams; it shouldn’t boil. Allow the mixture to stand 5 minutes, then combine with a whisk.

      You could use a large spatula for this, but the tines of a whisk do an efficient job of incorporating the hot cream and chocolate together. You’re not trying to incorporate air, so when the mixture begins to come together, stir slowly until the mixture is consistent.

      Add a whole stick of room temperature unsalted butter to the ganache. Stir until melted and smooth. This addition is key to the silky texture of this tart.

      Pour the finished truffle ganache into the baked tart shell.

      Decorate!
      Chill the tart until set, at least one hour. Now. You could stop right here and just eat a delicious chocolate tart. But it’s super easy to dress it up for company or a special occasion. A white chocolate drizzle, along with a few purchased truffles make this tart look like it came from a bakery. The truffles I used are an assortment from Harry and David.
      I molded a few mini chocolate tablets using this mold. I find them so charming for dessert décors! Just melt the chocolate, pipe into the molds, and chill until firm. They pop out so shiny and perfect every time.

      While this tart is good on its own, I feel it’s best served with an accompaniment.
      Choose your adventure: red berries, whipped cream, or ice cream. All of these provide a nice foil for all that rich chocolate flavor.
      Chocolate Truffle Tart

      Serve slices at room temperature for the best, most pronounced chocolate flavor and smoothest texture. Enjoy!

      Related recipe: Ube White Chocolate Ganache Tart

      Chocolate Truffle Tart

      Heather Baird

      This tart is a wonderful special occasion dessert. The filling is luxurious with silky texture. The pâte sablée crust is golden and tender with delicate shortbread texture. It is rich indeed, so serve it with extra strawberries, a dollop of whipped cream, or vanilla ice cream.Pâte sablée is a classic element in French pastry; a dough primarily used for making tart shells with a delicate, crumbly, shortbread texture. It’s easily made in a food processor, which is the method outlined in this recipe. If you don’t have a food processor, see the recipe notes for making this dough by hand.

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      Prep Time 45 minsCook Time 25 mins1 hour setting time 1 hrTotal Time 2 hrs 10 mins

      Course DessertCuisine American, French

      Servings 10

      Equipment10.5 inch tart panparchment paperpie weights or 3 cups ricePiping bag or zip-top bagmini chocolate tablet mold optional
      Ingredients US CustomaryMetric Pâte sablée crust1 1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt7 tablespoons unsalted butter cold and cubed2 egg yolks6 tablespoons sugar1 teaspoon vanilla extractIce water if neededChocolate truffle filling12 oz. semisweet chocolate finely chopped2 cups heavy cream1/2 cup unsalted butter room temperatureDécors2 oz. white chocolate or white candy melting wafers2-4 fresh strawberries halved10 purchased chocolate truffles I used Harry & DavidMini white and dark chocolate tablets see blog post for mold link
      Instructions Pâte sablée crustIn the bowl of a food processor, combine the flour, baking powder and salt. Pulse to combine. Add the butter cubes on top of the flour mixture and pulse until the mixture resembles coarse, pea-size crumbs.In a separate bowl, whisk the egg yolks, sugar, and vanilla extract until lightened in color (about 3-5 minutes of whisking).Pour the egg mixture in the food processor. Pulse in short bursts until the dough just comes together. If you find the mixture is too crumbly or lacking moisture to form a cohesive dough, add ice water 1 tablespoon at a time while pulsing repeatedly. The dough should form a rough, shaggy mass to one side of the processor bowl.Remove the dough from the bowl and form into a disc; cover with plastic wrap and chill for 30 minutes.Preheat the oven to 375F.Lightly spritz a 10.5 or 11-inch tart pan with cooking spray. (Skip this step if you are using a non-stick tart pan.) Place a large sheet of parchment paper on a work surface. Roll the dough into a large circle about 1/4 inch thick. Pick up the dough on the paper and turn it over onto the tart pan; remove the paper. Tamp the crust down into the pan, gently lifting the dough when needed to fit it into the corners of the fluted pan. Use a knife to trim away the excess overhanging dough.Cover the dough in the pan with a piece of parchment paper and fill with pie weights (I use 3 cups of brown rice as pie weights). Bake for 20 minutes, or until the edges of the tart crust are golden. Remove from the oven and let cool in the pan 10 minutes. Remove the pie weights and parchment; cool crust completely.Chocolate truffle fillingPlace the chopped chocolate in a large mixing bowl. Heat the heavy cream in a small saucepan until it begins to simmer; do not boil. Immediately pour over chocolate.Allow the chocolate and cream to sit undisturbed for about 5 minutes. Whisk to combine. Add the butter and mix again until melted and the ganache is consistent and glossy.Pour the ganache into crust and smooth out any bubbles. Chill uncovered until set, at least 1 hour or overnight.DécorsMelt the white chocolate in a microwave-safe bowl at 100% power in 30 second intervals until the chocolate can be stirred smooth. Transfer to a piping bag or zip-top bag with a tiny hole snipped in one corner. Pipe chocolate while moving your hand in a quick back-and-forth motion so that the chocolate lands in overlapping lines to one side of the tart.Top the white lines with the strawberries, truffles, and chocolate pieces. Serve the tart at room temperature. Store the tart in the refrigerator.Serve this tart with any of these accompaniments: extra strawberries, red berry coulis, whipped cream, or vanilla ice cream to cut the richness.
      NotesPâte sablée by hand: Mix the flour, baking powder, and salt in a large mixing bowl. Add the cold butter. Rub the butter into the flour using your fingers, as you would a biscuit or scone dough. Mix the egg, sugar and vanilla as directed. Pour the egg mixture into the dry ingredients and gently knead together until a consistent dough forms. Do not over-knead. Let rest as directed and continue with rolling and baking instructions.

      Keyword chocolate truffle tart, chocolate truffles, easy chocolate tart, ganache tart, pate sablee, pate sablee crust, valentine’s day dessert, white chocolate ganache

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Make-Ahead Party Food with Recipes (Sweet and Savory!)

      ha scritto per te

      This menu of Make-Ahead Party Food is pleasing for any dinner party, cocktail party, birthday, wedding reception, and beyond! Featuring both sweet and savory, each appetizer is served in its own shot glass so your guests can grab-and-go while they mingle.

      Christmas is now a memory, and it’s hard to believe the New Year is just days away. Like many of you, I’ve been eating well this week, capturing some fun moments, and generally trying to soak up all the holiday spirit and goodwill before it slips away. So, I wanted to share the little workshop party we held before our holiday break.
      Both savory and sweet, this menu of make-ahead party food requires little cooking, – just some assembly required. These appetizers are adaptable to any gathering, although I find them so cocktail party-worthy!

      Much like My Holiday Open House Menu, I created these appetizers so I could spend more time with my guests instead of being tethered to the kitchen. After years of being both host and cook, I rely on make-ahead recipes. For a cocktail party feel, I love using clear shot glasses to make single servings. They are an inexpensive investment, like this pack of 40 for under $20. And they can be reused forever!

      Everything Bagel Hummus Shots with Grilled Crostini
      This is a good one to make if you have guests that are vegetarian or vegan. Buy prepared plain hummus and stir in some toasted sesame seeds, poppy seeds, and a little garlic powder. Pipe the hummus into the bottom of 15 shot glasses. Then top each with a little Everything Bagel Seasoning just before serving.
      Serve the hummus shots with a grilled crostini standing upright or bagel chips balanced on top. Consider assembling a few with gluten-free crackers on a separate tray for guests with gluten intolerance.

      Marinated Mozzarella
      No cooking, no baking, just assemble and serve! Slice block mozzarella into 1-inch cubes. Then, make a dressing of olive oil, Italian spices, garlic powder, and chopped sundried tomatoes. Mix it all together and add in the cheese; toss to coat. It’s so easy and it looks special. It tastes special, too! The creamy almost blank canvas flavor of the mozzarella is enhanced by that garlicky herbaceous flavor. One tip – be sure to use a good condiment-worthy olive oil!

      Bloody Mary Shrimp Cocktail Shooters
      This is an easy evergreen appetizer that just requires dressing up some large cooked cocktail shrimp. Bloody Mary mixer is the stand-in for cocktail sauce, which is lighter and so flavorful. Charleston Bloody Mary Mix is my go-to for this appetizer. Add a little to the bottom of each of 15 shot glasses, and top with skewered shrimp that have been finished like any good Bloody Mary – with a squeeze of citrus and a generous grind of black pepper.

      Charcuterie Cones (or Shot-cuterie, if served in shot glasses)
      This cute appetizer is a good segue from our savory fare to the sweet. Why? Because it contains both sweet and savory bites. Include salted nuts, a square of sharp cheese, dark chocolate pieces, dried fruit, rosemary sprigs, artisan crackers, blue cheese-stuffed olives, berry and salami skewers.
      The cones don’t have to match each other exactly. It’s good to make a few veggie friendly cones and gluten-free options. I used biodegradable natural wood cones for serving (along with cone holders), because they hold a little more food than a shot glass. But you can use 3 oz. shot glasses even small Mason jars.

      Citrus Supremes with Prosecco Sabayon
      They say good things come in small packages, and this is especially true for this little bubbly-inspired dessert. Whisk together egg yolks, sugar, and prosecco in a bowl over simmering water until thickened. It doesn’t take long at all to make a luscious sabayon. As for the citrus, you could spend a lot of time with the messy business of segmenting grapefruits and oranges. Or, you could just buy a big jar of Del Monte’s Citrus Salad. This no-sugar added option does the work for you.
      Layer sabayon into shot glasses and top with the citrus. A few pomegranate arils on top of each shot will make them even prettier.

      Bourbon Ball Ganache Shooters
      And now for something completely different! Skewered bourbon balls are made for dipping into the silky bourbon ganache they’re perched atop. This utilizes my favorite 5 Minute Bourbon Ball recipe. Bourbon balls can be made far ahead of serving because they mellow with time. These were perfect for the holidays but I can’t wait to make them for a Derby Day treat.

      Eggnog Panna Cotta with Spiked Cranberry Sauce
      Regular blog readers know that panna cotta is my go-to for make-ahead desserts. This particular flavor combination is more for winter holidays. You can find the recipe for it right here. However, if you’re looking for more evergreen flavors, check out this post for White Chocolate Panna Cotta with Orange Chocolate Sauce.
      Make-Ahead Party Food on display!
      I hope you’ve enjoyed this departure from the usual post. The recipe card will include most of the recipes with a couple links to the desserts that already live on the blog. I hope you can use this post as a resource to help increase the enjoyment of your gathering, while minimizing your work!

      Make Ahead Party Food Menu (Sweet and Savory!)

      Heather Baird

      Get a head start on making delicious appetizers for your next gathering. Use shot glasses to portion single servings so your guests can grab-and-go while they mix-and-mingle.Everything Bagel Hummus Shots, Marinated Mozzarella, Bloody Mary Shrimp Shooters, and Charcuterie Cones offer savory flavors. While Citrus Supremes with Prosecco Sabayon, Bourbon Ball Shooters, and Eggnog Panna Cotta with Spiked Cranberry Sauce round out the party with sweetness.The Charcuterie Cone recipe is for 15 near matching cones; however, I suggest you vary some of the cones to accommodate vegetarian, vegan, and gluten-free guests.Please note that prep and cook time is approximate.

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      Prep Time 2 hrsCook Time 21 mins2 hours chill time 2 hrsTotal Time 4 hrs 21 mins

      Course AppetizerCuisine American

      Servings 15 people

      Equipmentshot glasses 15 for each recipe, 1.5 oz. capacitycocktail skewersToothpicksbiodegradable wood cones optional
      Ingredients US CustomaryMetric Everything Bagel Hummus Shots10 oz. plain hummus 1 container1 tablespoon sesame seeds toasted1/2 teaspoon poppy seeds2 teaspoons Everything Bagel Seasoning for garnish1/4 teaspoon garlic powder1 baguette sliced into 1/4-inch piecesOlive oilMarinated Mozzarella1/3 cup extra-virgin olive oil1 teaspoon Italian seasoning1 tablespoon minced fresh parsley1 tablespoon sun dried tomatoes in herb oil chopped1/4 teaspoon garlic powder16 oz. block mozzarella part skimChive sprigs optionalBloody Mary Shrimp Cocktail Shooters15 large cocktail shrimp cooked peeled with tails on1 lime zested and juicedFreshly ground black pepper16 oz. Bloody Mary Mix Charleston recommendedParsley sprigs for garnishCharcuterie Cones6 oz. salted almonds8 oz. dark chocolate bar tablet style for breaking15 Turkish dried apricots15 blue cheese-stuffed olives1 pint fresh berries raspberries and blackberries12 oz. thin cut salami rounds8 oz. sharp cheddar block cubed15 cocktail onions15 sprigs rosemary for garnishAssorted crackersCitrus Segments with Prosecco Sabayon2 cups mixed citrus segments such as Del Monte no sugar added Citrus Salad9 egg yolks1/2 cup granulated sugar3/4 cup Prosecco3 tablespoons pomegranate arils such as POM wonderful POM-POMSBourbon Ball ShootersBourbon Ball Recipe prepared to fit inside shot glasses1 cup semisweet chocolate chips1/2 cup heavy cream1 tablespoon bourbonEggnog Panna Cotta with Spiked Cranberry Sauce (linked)
      Instructions Everything Bagel Hummus ShotsCombine the hummus, sesame seeds, poppy seeds and garlic powder in a bowl. Mix well. Place in a piping bag or zip-top bag with the corner snipped. Pipe about 1 1/2 tablespoons of hummus into the bottom of each of 15 shot glasses. Place all of the glasses inside a 9×13 baking pan with sides taller than the height of the shot glasses. Cover with plastic wrap until party time.Drizzle baguette slices with olive oil. Drizzle a nonstick grill pan with olive oil and heat until the oil shimmers. Grill bread slices on both sides and set aside to cool. When cool, place bread in a zip top bag and store until ready to serve.1 hour before serving, sprinkle each hummus shot with a little bagel seasoning. Stand a baguette slice upright into the shot glasses. Place shot on a tray and serve.Marinated MozzarellaCombine the first five ingredients in a large bowl. Cube the cheese small enough to easily fit into shot glasses. Add the cheese cubes to the olive oil dressing and toss to coat.Cover the bowl and refrigerate for at least 2 hours or overnight. The marinade may solidify a little due to the oil from the sun-dried tomatoes. This is normal. Allow the bowl to stand at room temperature until the marinade loosens. Stir to coat.Skewer 2-3 cubes of marinated mozzarella on toothpicks and place inside 15 shot glasses. (You may have leftover cheese cubes, which can be placed in a bowl near the shot glasses with toothpicks for guest refills.) Place the shot glasses in a deep 9z13 inch baking pan taller than the shot glasses. Cover with plastic wrap. Before serving, add 1-2 sprigs of chives to each glass, if using. Spoon some of the marinade in the bottom of the bowl over the cheese cubes in each glass just before presenting.Bloody Mary Shrimp Cocktail ShootersPat shrimp dry with a paper towel. Place on a shallow plate. Drizzle with lime juice and zest. Grind black pepper generously over the shrimp. Place one shrimp threaded onto fifteen 4” cocktail skewers. Cover with plastic wrap until party time.Pour Bloody Mary mix into fifteen of 1.5 oz. shot glasses, approximately 1/3 of the way up the glass. Top each glass with a skewered shrimp and garnish with a parsley sprig. Present on a serving tray or tiered stand.Charcuterie ConesDivide salted almonds between the bottom of the cones. Place a square or two of chocolate into each of the cones. Add apricots. Thread olives and salami on skewers. Thread two or more berries onto some skewers. Stand skewers upright into each cone. Add a cube of sharp cheddar to each cone.Garnish with rosemary sprigs. Add artisan crackers to each cone or have them on a platter nearby.Citrus Segments with Prosecco SabayonPat citrus segments dry with paper towels. Transfer to a bowl and cover with plastic wrap until ready for assembly.In a stainless steel bowl over simmering water, constantly whisk the egg yolks, sugar and Prosecco until mixture reaches 160° and coats the back of a spoon. Remove from heat and transfer to a bowl. Let cool, then cover with plastic wrap so that it rests on the surface to prevent a skin from forming. Make this up to two days ahead.Divide sabayon evenly between 15 shot glasses. Top with citrus segments and garnish with pomegranate arils. Serve with small cocktail or demitasse spoons.Bourbon Ball ShootersSkewer bourbon balls with a 4-inch long cocktail skewer. Place in an airtight container and store at room temperature.Combine the semisweet chips and heavy cream in a microwave safe bowl. Heat at 100% power in the microwave for 1 minute. Let stand 1 minute. Whisk together until a smooth ganache forms, then stir in the bourbon. Store in a lidded jar in the refrigerator until party time.Before serving, heat the ganache in the microwave until liquid and pourable, about 45 seconds (heat in 30 second intervals). Divide ganache into the bottoms of each of 15 shot glasses. Top each with a skewered bourbon ball for dipping. Consider including small demitasse spoons so guests may enjoy every last dop of bourbon ganache (plastic silver cocktail spoons are available at most dollar stores!).
      NotesTo further shortcut the hummus recipe, Boar’s Head makes a prepared Everything Bagel Hummus which is gluten-free and vegan.
      Make room in your refrigerator ahead of time! The beauty of make-ahead doesn’t come without one caveat; you will need lots of refrigerator space. 
      Using heavy-bottomed real glass shot glasses adds a nice touch. These are inexpensive and can be reused. I’ve linked in the blog post a set of 40 for under $20. You may also search thrift stores and charity shops for shot glasses that cost even less!

      Keyword bloody mary shrimp cocktail, bourbon balls, charcuterie cones, citrus sements, easy appetizers, everything bagel hummus, finger foods, make ahead party food, marinated mozzarella, panna cotta, prosecco sabayon, shot glass appetizers, shot glass desserts, shrimp cocktail

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Chocolate Orange Yule Log Crepe Cake

      ha scritto per te

      Citrusy orange flavor adds holiday sparkle to this Chocolate Orange Yule Log Crepe Cake. Marmalade, whipped cream, and orange ganache-filled crepes are wrapped in a chocolate Swiss roll sponge.

      I couldn’t let the season pass without enjoying one of my favorite Christmas baking projects – the yule log cake, a.k.a. Bûche De Noël. It’s something I look forward to each year. Earlier, in spring, inspiration struck when I was browsing a confectioners’ periodical. I saw a sponge roll with crepes wrapped inside. It reminded me a little of tree rings. I knew I had to try the technique for myself. And I just knew it would make a fantastic looking yule log cake.

      With just a picture (and no recipe or instruction) I cobbled together my favorite tried-and-true cake elements. The Swiss roll sponge from my Pumpkin Swiss Roll Cake made a wonderful base for wrapping up all the other elements.

      A shortcut.
      If you’re feeling short on time from all the holiday hustle and bustle (I am) I’d like to recommend purchasing crepes ready-made from the grocery store. They can be found at most US grocery stores in the produce department. Sometimes they are placed alongside plastic clamshells of berries to encourage berry-filled crepe assembly at home. However, if you have time for scratch-made crepes, you’ll find the ingredients and instructions in the notes of this yule log recipe.

      Assemble the crepe center by smearing on a thin layer of orange-chocolate ganache on a crepe. Roll it up!

      Continue by rolling the first crepe into a second ganache covered crepe. Keep going until all the crepes and rolled up and you have a crepe baton.

      Assembly.
      Unroll the swiss sponge after it cools and cover it with prepared marmalade. Then, add a layer of homemade whipped cream on top. Spread it out evenly. Next, roll the crepe baton into the sponge. Refrigerate the roll until set. Which means the crepe center and whipped cream will firm up.

      White bark covering.
      Roll out some ready-made white fondant for the covering . A tree bark silicone fondant mat makes a beautiful bark impression in the fondant, which is what I used. Although sugar paste is my preferred covering for this cake, I understand that some people prefer buttercream. Double the orange buttercream recipe provided, and you’ll have enough to cover and decorate the cake’s entire exterior.

      Pipe a wavy line of buttercream on the top center of the cake using a large petal piping tip. Add some chopped toasted almonds around the sides of the cake for a ‘woodchip’ garnish.

      Seeing stars!
      Use this bartender trick I picked up while doing some freelance work food styling cocktails. Peel the skin off of an orange in one or two large pieces. Use mini fondant or cookie cutters (metal, plastic is too flimsy) to stamp out shapes from the peel. It’s such a pretty and natural garnish. Place the stars upright in the buttercream on top of the cake.
      Chocolate Orange Yule Log Crepe Cake

      The marmalade and whipped cream together help keep the chocolate Swiss sponge moist, and the crepe center has such a nice multilayered texture. The dynamic duo of chocolate and orange together evokes the essence of a special holiday. It has garnered much praise from all who have tasted it!
      Related recipe: Chocolate Mocha Yule Log Cakes

      Chocolate-Orange Yule Log Crepe Cake

      Heather Baird

      Rich chocolate Swiss roll is filled with orange marmalade, whipped cream, and a ganache-filled crepe center. It’s a delicious holiday centerpiece with bright citrusy flavor. Busy holiday cooks will appreciate using ready-made crepes from the grocery store in this recipe. You can usually find them in US grocery stores in the produce section next to the strawberries. If you’d rather make crepes from scratch, or just can’t find them ready-made, then see my crepe recipe in the notes section of this recipe.I use fondant to cover this cake, but you could use white (untinted) buttercream instead. If you use buttercream, use a small offset spatula to make long striations in the frosting, mimicking tree bark.

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      Prep Time 30 minsCook Time 12 mins2 hours resting 2 hrsTotal Time 2 hrs 42 mins

      Course DessertCuisine American

      Servings 8 people

      EquipmentBark motif fondant matRolling Pindisposable piping bagLarge petal decorator piping tipSmall star cookie cutters, 1/2 inch and 3/4 inch
      Ingredients US CustomaryMetric Swiss roll4 large eggs3/4 cup granulated sugar1 tablespoon oil2 tablespoon buttermilk1 teaspoon vanilla extract3/4 cup all-purpose flour1/4 cup dark cocoa powder1 teaspoon baking powder1/2 teaspoon salt1/4 cup powdered sugarGanache-filled crepes1 cup semisweet chocolate chips1/2 cup heavy cream1 tablespoon orange liqueur or 1/2 teaspoon orange extract10 ready-made crepes 10-inches roundFillings1/2 cup prepared orange marmalade1/2 cup heavy cream2 tablespoons granulated sugarFondant covering and buttercream1/2 lb. white fondant ready-madePowdered sugar for dusting1/2 cup unsalted butter3 cups confectioners’ sugarMilk or cream to thin buttercream if needed1 teaspoon orange extractToppings and garnishPeel of 1 orange removed in one large piece1/2 cup chopped almonds toasted
      Instructions Swiss rollTo make the cake, preheat oven to 350°F. Butter 15×10-inch jelly roll pan and line with parchment paper.Place eggs in large bowl; beat using electric mixer on high speed 5 minutes. The whipped eggs will become thick and lightened in color. With the mixer still running, slowly add sugar and oil, followed by buttermilk and vanilla.In a separate bowl, sift together flour, cocoa, baking powder and salt. Slowly add to the liquid ingredients. Mix until well combined. Pour batter into prepared pan and smooth evenly with a rubber spatula. Bake 12-15 minutes. Cake is done when it springs back when pressed with fingers.Sprinkle a tea towel with powdered sugar and rub sugar into towel with your hands. Immediately turn cake out onto the sugar-covered tea towel. Peel off the parchment paper and roll cake into the tea towel, beginning at the narrow end. Place rolled cake on a wire rack, seam-side down, and let cool completely.Ganache filled crepesCombine the chocolate and cream in a medium microwave-safe bowl. Heat for 1 minute at 100% power. Let the mixture set for 1 minute then whisk together until smooth. Whisk in the orange liqueur. Refrigerate until thick but still spreadable, about 10 minutes, stirring intermittently.Lay one crepe on a work surface and spread a thin layer of ganache over the entire surface. Roll the crepe up jelly roll style. Spread a second crepe with ganache; set the first rolled crepe at one edge of the second crepe and roll up. Repeat this process until all of the crepes are rolled up. Lightly cover with plastic wrap and set aside.FillingsStir the marmalade until loosened; set aside.Beat the heavy cream on medium-high in the bowl of an electric mixer. Gradually add in the sugar. Beat until the mixture is whipped thick and spreadable.Unroll the Swiss roll cake. Spread the marmalade over the surface. Add the whipped cream over them marmalade and spread until even. Place the crepe roll at the most curled end of the cake and roll up. Place the cake on a serving platter. Refrigerate until chilled and set, about 30 minutes. When the cake is chilled, trim away 1 1/2 -inch slices from each end of the cake so the crepe center is revealed.Fondant and buttercreamDust a work surface with powdered sugar. Knead fondant well and roll to 1/2 inch thickness. Place the fondant on top of a dusted woodgrain impression mat. Use your fingers to press the fondant into the mold, then use a rolling pin to even the surface. Flip the piece over and trim the excess fondant away. Repeat this process once so that you have two wood grain fondant pieces.Remove the cake from the refrigerator. Lightly brush the surface with water so the fondant will stick to the surface. Lay one fondant piece over the cake, lining up the edge with the edge of the cake. Add the second piece so that it touches the edge of the first piece; trim away the excess. There may be a visible line between the two pieces, this is normal.Cream the butter in the bowl of an electric mixer. Add the confectioners’ sugar and mix again until combined. If mixture is thick, add milk or cream to thin to piping consistency. Beat in the orange extract. Beat on high speed until the buttercream is almost white. Transfer the frosting to a piping bag fitted with a large petal tip.Pipe a dollop of buttercream on your finger and fill the visible line between the fondant pieces on the cake, if needed.Pipe and undulating line on top of the cake starting from the designated ‘back’ to the front of the cake. Position the piping tip with the thinnest edge pointed toward the sky as you pipe.Toppings and garnishUse the star cutters to stamp shapes from the orange peel. Place the stars standing upright in the buttercream on top of the cake. Garnish with chopped almonds around the edge of either side of the cake.Refrigerate the cake until set, 10 minutes. Cover loosely with plastic wrap and store in the refrigerator until ready to serve. Bring the cake to room temperature before serving.
      NotesHomemade crepe recipe
      4 tablespoons unsalted butter, melted
      6 large eggs 1 cup whole milk
      1/2 cup heavy cream
      1/2 tsp vanilla
      1 cup all-purpose flour
      1/8 tsp salt
      1/4 cup confectioners’ sugar
      Place all ingredients in the bowl of a food processor or a blender and process until well combined. The mixture will be the consistency of heavy cream.
      Brush a 10 -inch skillet with melted butter and place over medium heat until butter just starts to smoke. Pour scant 1/4 cup of batter into the skillet. Swirl the batter with the pan lifted over the stove eye until the bottom is coated with a thin layer of batter.
      Place pan on the stove eye and cook until the surface of the crepe loses most of its glossiness and the top is set. At this point, most recipes will tell you to flip the crepes; mine were cooked through without flipping, so I just slid them out of the skillet and onto a plate.
      Repeat process until all crepe batter is used. If the crepes start to cook before you can get the entire bottom of the pan coated with batter, then reduce the heat to medium-low. Allow the crepes to cool completely.
      Orange garnish tip:

      After stamping out the shapes from the orange peel, place the stars in a zip-top bag and store in the refrigerator until ready to decorate. The orange peel will dry out if left uncovered at room temperature, and the ends of the stars will curl slightly. 

      Keyword american buttercream, black fondant, candied orange peel, crepe cake, orange buttercream, orange marmalade, orange whipped cream, swiss roll, yule log cake

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    • in Recipes

      Mint Chocolate Chip Shortbread Thumbprint Cookies

      ha scritto per te

      Add some holiday flavor and color to your cookie tray with Mint Chocolate Chip Shortbread Thumbprint Cookies!

      Shortbread is my favorite kind of cookie. That’s no secret to long-time blog readers, I’m sure. The formula is so simple and the end result so delicate and buttery, I’m always dreaming up new ways to flavor and shape the dough. This year for a Christmas cookie offering, I decided to make them into thumbprint cookies! These Mint Chocolate Chip Shortbread Thumbprint Cookies are fun and festive with bright color and zingy mint flavor. Mint chocolate chip ice cream lovers will want to make these.

      Cream the butter.
      Cream one cup of butter with 1/2 cup of confectioners’ sugar until smooth. A hand mixer will work just fine for this task. The ratio of sugar makes the shortbread lightly sweet so the mint and chocolate flavors shine through.

      Color and flavor.
      Frontier Co-op Organic Mint Extract is what I keep in my pantry to make minty treats. It’s not overpowering if used in moderation. Add 1/2 teaspoon of the extract, along with a little green food color to the creamed mixture. I used a pastel green gel food color, but it ended up being bolder than I expected – but I like it! A few drops of liquid green food color would work just fine also.

      Add in the flour and mini chocolate chips. Mix until just combined. Don’t be tempted to overmix here, tender shortbread depends on not developing the flour’s gluten.

      Scoop and shape.
      Portion the dough out onto parchment-lined baking sheets using a cookie scoop (or a slightly heaped tablespoon). After scooping, make a well, or a thumbprint, in each dough ball. I use the back of a 1/2 teaspoon measure.

      Bake the cookies for about 12 minutes, then reshape the ‘thumbprint’ after baking. The cookies will puff up a little under the heat, and the well becomes shallow. Just press the 1/2 teaspoon measure into the divots to make them slightly deeper.

      Fill and drizzle.
      After the cookies cool, fill the wells with rich chocolate ganache, then drizzle the tops with leftover ganache.

      These cookies lively little minty bites. They remind me of an Andes mint in cookie form!
      This blog post is sponsored by Go Bold With Butter. View more butter recipes at this link.
      Related recipe: Peppermint Snowball Cookies

      Mint Chocolate Chip Shortbread Thumbprint Cookies

      Heather Baird

      The classic flavor of mint chocolate chip brings a mashup of shortbread and thumbprint cookies together! Use real butter to achieve the perfect crumbly shortbread texture. Rich chocolate ganache fills the ‘thumbprints’ with an extra drizzle for good measure.Please note that because these thumbprint cookies have a shortbread base, there is no chemical leaven or egg in the ingredients.

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      Prep Time 30 minsCook Time 12 mins1 hour cooling time 1 hrTotal Time 1 hr 42 mins

      Course DessertCuisine American

      Servings 24

      Equipment1 disposable piping bag or zip top storage bag
      Ingredients US CustomaryMetric Cookies1 cup unsalted butter softened1/2 cup confectioners’ sugar1/2 teaspoon mint extractGreen food color2 cups all-purpose flour1/2 cup mini semisweet chocolate chipsGanache Filling2/3 cup semisweet chocolate chips1/3 cup heavy cream
      Instructions CookiesPreheat the oven to 350°F.Beat the butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment until smooth and creamy.Add mint extract and green food color; mix to combine.Next, add flour and mini chips; mix until just combined (avoid overmixing).Remove dough from the bowl; shape into 1-inch balls. You can also use a 4- teaspoon capacity cookie scoop. Roll the balls between your palms, and then place 1/2 inch apart on a parchment-lined cookie sheet.Create a well in each dough ball with your thumb or by using the rounded back of a 1/2 teaspoon measure. Chill dough for 15 minutes.Bake for 10-12 minutes.Once baked, reshape the wells with the handle of a wooden spoon or the 1/2 teaspoon measure. Let cool on the baking sheets.Move cooled cookies to a parchment paper-covered work surface.Ganache FillingHeat semisweet chips and heavy cream in a microwave safe bowl for 1 minute at 100% power. Allow the mixture to stand 1 minute. Whisk until you have a silky, shiny ganache.Transfer the ganache to a disposable piping bag or a zip-top bag with the corner snipped. Fill each cookie well with the ganache. Use any leftover ganache to drizzle over the cookies.Let stand until cookies are completely set, about 1 hour.Enjoy right away! Or store the cookies an airtight container with layers between pieces of waxed paper.
      NotesMake ahead: the shortbread thumbprint cookies can be made ahead and frozen for up to 1 month. To thaw, place them in the refrigerator overnight. Make the ganache and fill as directed in the recipe. 

      Keyword Christmas cookies, mini chocolate chips, mint chocolate chip cookies, shortbread cookies, thumbprint cookies

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