29 8 / 2013
- ½ cup heavy cream
- ½ cup Speculoos cookie butter
- 4 tbsp granulated sugar
- Whip cream until soft peaks form.
- Fold in the sugar and Speculoos spread and mix together.
28 8 / 2013
- 100g chocolate
- 30ml heavy cream
- Bring heavy cream to boil on a sauce pan and pour over the chocolate on a microwavable bowl.
- Let stand and stir until chocolate is well incorporated with the cream.
- Set aside and allow to cool and thicken.
28 8 / 2013
- 4 large egg whites
- 70g caster sugar
- 230g pure icing sugar
- 120g almond meal
- 2g salt (tiny pinch)
- gel food coloring (optional)
- Preheat the oven to 350F. Lay parchment paper on baking pans and set aside.
- Sift the almond meal and icing sugar and salt, discarding any almond lumps that are too big to pass through the sieve. Set aside.
- Place egg whites and caster sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out, continue to whip for 1-2 more minutes. How long this takes will depend on your mixer.
- Add gel or powdered food coloring into egg white mixture and continue to mix for another 20 seconds.
- Sift almond meal mixture another time into the egg white mixture, discarding the big lumps unable to pass through the sieve.
- Fold almond mixture into the egg white mixture. It takes roughly 30-50 folds using a rubber spatula. The mixture should be smooth and a very viscous, not runny.
- Pipe mixture onto baking tray; rap trays on the kitchen counter firmly (to release air bubbles, this prevents the top from cracking) and leave on room temperature for 30 minutes.
- Bake in the oven for 20 minutes.
- Remove the shell immediately and place on cooling rack.
27 8 / 2013
- 2 egg yolks (save egg whites)
- ¼ cup canola or vegetable oil
- 2/3 cup sugar, divided
- 2 tbsp cocoa powder
- 1 tsp vanilla
- ¼ tsp cinnamon
- 1/8 tsp salt
- ½ cup semi-sweet chocolate chips, melted
- ¼ cup cake flour
- 3 egg whites
*Cake flour: 1 cup of cake flour = 1 cup of flour, take 2 tbsp from the 1 cup, and replace with 2 tbsp of corn starch.
- 1 cup semi-sweet chocolate chips, melted
- 1 tbsp canola or vegetable oil
- Preheat oven to 350 degrees then line a 24-count mini muffin tin with liners.
- In a large bowl, beat together egg yolks, oil, 1/3 cup sugar, cocoa powder, vanilla, cinnamon, and salt until smooth, about 2 minutes.
- Pour in melted chocolate chips then beat until smooth.
- In a separate, large bowl, beat egg whites on high until they reach soft peaks, about 3 minutes. While still beating on high, slowly add remaining 1/3 cup sugar then beat until they reach stiff peaks, about 2 minutes. Stir 1/3 of the egg white mixture into the chocolate mixture. Batter will be slightly lumpy. Add remaining egg whites then fold with a spatula to combine.
- Sift flour into batter in two batches, folding until just combined before adding the next batch.
- Use a cookie scoop or piping bag to fill mini muffin tin liners to the top with batter. Bake for 12 minutes, rotating pan halfway through, until mini cupcakes are puffed on top. Remove and let cool in muffin tin for 15 minutes then remove to a cooling rack over waxed paper.
- Combine melted chocolate chips and vegetable oil in a small bowl then drizzle over mini cupcakes with a spoon. Let rest until chocolate is hardened then serve. Store in an airtight container on the counter.
27 8 / 2013
- 1 package Oreo Cookies (405 grams)
- 1 stick of butter (4 ounces), melted
- 1 package cream cheese (8 ounces), room temperature
- ¼ cup sugar
- 2 tbsp cold milk
- 3 and ¼ cups cold milk
- 1 Cool Whip
- 2 instant chocolate pudding (3.9 ounces each or 110 grams each)
- 1 package mini chocolate chips (12 ounces or 340 grams)
- Crush Oreo cookies and mix with melted butter. Flatten crushed Oreo on a 9x13-baking pan and refrigerate for 30 minutes.
- Mix cream cheese, 2 tbsp cold milk, ¼ cup sugar and 1¼ cups whipping cream together. Form as the second layer on the pan, and refrigerate for another 30 minutes.
- Whisk together 2 packages of instant pudding with the 3¼ cups of milk until thick. Form as third layer and refrigerate for another 30 minutes.
- Add the rest of the cool whip and top with chocolate chips.
- Refrigerate for 3 more hours to form and serve.
26 8 / 2013
- 3 cups powdered sugar
- ½ cup plus 3 tbsp unsweetened cocoa powder
- ¼ tsp sea salt
- 2 ½ cups chocolate chips
- 4 egg whites
- 1 tbsp vanilla extract
- Position 2 racks in the upper and lower thirds of the oven. Heat oven to 350˚F.
- Line 2 large baking sheets with parchment paper; butter parchment paper.
- Mix sugar, cocoa, and salt in a bowl. Stir in chocolate chips. Add egg whites and vanilla; beat with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.)
- Drop batter by teaspoonful onto baking sheets in evenly spaced mounds.
- Bake cookies until tops are lightly cracked and glossy, about 15 minutes.
- Immediately remove parchment paper from baking pan and transfer onto cooling rack.
24 8 / 2013
- 1 12-ounce pork sausage
- 2 tbsp all-purpose flour
- 2 cups milk
- black pepper to taste
- Heat a skillet over a medium-high heat.
- Add the sausage and break it up with wooden spoon.
- Cook, stirring occasionally, until well browned and cooked through, about 7 minutes.
- Transfer the sausage to a bowl, leaving the rendered fat on the skillet.
- Whisk the flour into the fat, stirring for about 1 minute.
- While whisking, pour the milk into the skillet and bring the gravy to a boil.
- Lower the heat and simmer for 2 minutes.
- Stir the sausage in and season with pepper.
24 8 / 2013
- 2 cups all-purpose flour, plus more for dusting
- 1 tbsp baking powder
- 1 tsp sugar
- 1 tsp fine salt
- 7 tbsp cold unsalted butter, sliced*
- ¾ cup milk
- 1 tbsp heavy cream
- 1 tbsp unsalted butter, melted*
- Place a rack in the center of the oven and preheat to 400F.
- Line a baking sheet with two layers of parchment paper. Set aside.
- In a large bowl, whisk together the flour, baking powder, sugar and salt.
- Cut butter into small pieces and slowly incorporate into the flour mixture.
- Gently stir the milk in to make loose dough.
- Lightly dust a clean work surface with flour and turn the dough out onto it.
- Pat the dough into ½-thick rectangle and fold into thirds like a business letter.
- Pat the though into a rectangle and cut to make 6 biscuits.
- Transfer onto prepared baking sheet.
- Mix the heavy cream and butter for the glaze and lightly brush the top of the biscuits.
- Bake until lightly browned, about 15 minutes.
- Cool on a rack for 5 minutes before serving.
* 8 tbsp = ½ cup