Chocolate Swirl Shortbread Mint Marshmallow Cookies

Posted by on Dec 8, 2016 | No Comments

Chocolate Swirl Shortbread Mint Marshmallow Cookies

½ cup of all-purpose flour

2 tablespoons of sugar

¼ teaspoon of salt

¼ cup of unsalted butter, cut into ½-inch cubes

 

¼ cup of all-purpose flour

¼ cup of unsweetened cocoa powder

3 tablespoons of sugar

¼ teaspoon of salt

¼ cup of unsalted butter, cut into ½-inch cubes

 

½ cup of water

2 tablespoons of gelatin

½ cup of milk

2 cups of granulated sugar

¼ teaspoon of salt

1 teaspoon of mint extract

1 teaspoon1 of pure vanilla extract

1 teaspoon of ground vanilla bean (optional)

5 drops of green food coloring (optional)

 

1 cup of semi-sweet chocolate chips

 

Instructions:

  1. In a large mixing bowl, combine the flour, sugar, and salt. Add the butter and rub into the dry ingredients using your fingers until well combined. Gently flatten out and set aside.
  2. In a large mixing bowl, combine the flour, cocoa powder, sugar, and salt. Add the butter and rub into the dry ingredients using your fingers until well combined. Gently flatten out and layer on top of the other dough. Cut in half and roll each piece of the combined dough into a 1-inch thick diameter log. Wrap with plastic wrap and refrigerate for one hour.
  3. Preheat oven to 300 degrees F and line a baking sheet with a piece of parchment paper. Using a sharp knife, slice the chilled dough logs into ½-thick slices and transfer to the baking sheet.
  4. Bake for 35 minutes on the middle rack. Let completely cool.
  5. In the bowl of a stand mixer, add ¼ cup of the water. Sprinkle the gelatin over the water and let sit for 10 minutes.
  6. Prepare a piping bag fitted with a star tip. You will need to work fast with the marshmallow when it’s still soft, so this is best to have ready to go when the marshmallow is finished.
  7. In a small pot, combine ¼ cup of water, the milk, sugar, and salt. Boil on high heat until the temperature reaches 250 degrees F (using a candy thermometer).
  8. To the gelatin mixture, add the mint extract, vanilla extract, ground vanilla bean, and green food coloring. Fitted with the whisk attachment, beat the gelatin mixture on high speed while carefully drizzling in the sugar mixture.
  9. Beat until the mixture doubles in size and looks fluffy. Using a spatula, quickly transfer the warm marshmallow mixture to the piping bag and pipe onto each cookie. Let completely cool and set.
  10. When the marshmallow has set, melt the chocolate chips and drizzle on top of cookies. Serve and enjoy!

 

 

Crème Brulee Bread Pudding with Salted Chocolate Sauce

Posted by on Aug 28, 2016 | No Comments

Crème Brulee Bread Pudding with Warm Salted Chocolate Sauce & Vanilla Ice Cream

bread puddingBread Pudding:

½ loaf of butter white bread or brioche (about 6-8 slices), fresh (not stale)

¼ cup of unsalted butter, melted

4 large eggs, beaten

1 cup of whole milk

1 cup of half & half

¾ cup of brown sugar

1 teaspoon of ground cinnamon

1 teaspoon of pure vanilla extract

¼ cup of granulated sugar

 

Chocolate Sauce:

½ cup of brown sugar

2 tablespoons of cocoa powder

½ teaspoon of salt

¼ cup of water

3 tablespoons of unsalted butter

1 teaspoon of pure vanilla extract

 

Vanilla ice cream

 

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Cut bread into 1-inch cubes and spread evenly into an 8-inch square baking pan. Drizzle the melted butter evenly over the bread.
  3. In a large mixing bowl, combine the eggs, whole milk, half & half, brown sugar, cinnamon, and pure vanilla extract. Whisk until brown sugar is dissolved and pour over the bread mixture.
  4. Evenly sprinkle the granulated sugar over the top of the bread pudding mixture. Bake for 45 minutes, or until the top looks crusty and caramelized.
  5. Meanwhile, make the cocoa sauce. In a small saucepan over medium heat, whisk the brown sugar, cocoa powder, salt, and water until smooth.
  6. Add the butter and whisk until butter has melted. Bring to a boil over medium high heat and whisk for one minute. Turn heat off and whisk in the pure vanilla extract.
  7. Serve with the warm bread pudding and lots of vanilla ice cream. Enjoy!

 

 

Stone Fruits & Cream with Vanilla White Cake

Posted by on Aug 1, 2016 | No Comments

Stone Fruits & Cream with Vanilla White Cake

stonefruits&creamcakechefronnie½ cup of buttermilk

½ cup of whole milk, room temperature

6 large egg whites, room temperature

1 tablespoon of pure vanilla extract

2¼ cup of cake flour (or 2 cups flour + ¼ cup cornstarch)

1¾ cup of granulated sugar

4 teaspoons of baking powder

1 teaspoon of kosher salt

¾ cup (1½ sticks) of unsalted butter, softened and cut into cubes

 

2 cup of whipping cream

¼ cup of granulated sugar

 

Assorted stone fruits, pitted and sliced

Vanilla ice cream

 

Instructions:

  1. Heat Oven to 350 degrees F. Prepare a 9.5-inch x 13-inch baking sheet.
  2. In a large bowl, combine the buttermilk, milk, egg whites, and vanilla extract and beat with a fork until mixed.
  3. In the bowl of a stand mixer with the paddle attachment, add the flour, sugar, baking powder, and salt and beat on low speed until combined. Add the butter and beat on medium speed for 1 minute.
  4. Add ½ of the buttermilk mixture and beat on medium speed for 1 minute. Add the remaining ½ of the buttermilk mixture and beat until combined.
  5. Pour batter into the prepared baking sheet and bake until a toothpick comes out clean, about 20-25 minutes.
  6. While the cake is baking, beat the whipped cream with the sugar in the bowl of a stand mixer with the whisk attachment until firm peaks form. Refrigerate until ready to serve.
  7. Allow cake to cool to room temperature before serving with whipped cream, stone fruits, and ice cream. Enjoy!

Fresh Fruit & Coconut Water Popsicles

Posted by on Jul 9, 2016 | No Comments

Fresh Fruit & Coconut Water Popsicles

fruitpopsicleschefronnie

These popsicles are healthy, very refreshing, and incredibly easy. First, you want to soak your wooden popsicle sticks in water for about 30 minutes. In the meantime, slice up your favorite fruits and place them into the popsicle molds. Top off the molds with coconut water and place a soaked popsicle stick into each one. Freeze overnight. Run the molds under warm water to release the popsicles, serve, and enjoy!

 

 

 

 

 

Browned Butter & Honey Roasted Peaches with Nutmeg Cream

Posted by on Jun 17, 2016 | No Comments

Browned Butter & Honey Roasted Peaches with Nutmeg Whipped Cream

roastedpeachesthedeliciouscook5 slightly firm peaches, halved and pitted

5 tablespoons of unsalted butter, divided

Kosher salt

2 bay leaves

1 cup of fresh basil leaves

¼ cup of honey

½ cup of heavy cream

2 tablespoons of sugar

1 teaspoon of ground nutmeg

 

Instructions:

  1. Heat oven to 400 degrees F.
  2. In a medium bowl, beat the heavy cream, sugar, and nutmeg until stiff peaks form. Chill in the fridge until ready to serve.
  3. On a parchment paper lined baking sheet, arrange the peaches cut side up and top each with half a tablespoon of butter and a pinch of kosher salt. Scatter the basil leaves and bay leaves over the peaches and drizzle with honey.
  4. Bake the peaches for 40 minutes, turning them halfway to coat in the butter and honey. Serve the peaches warm with a dollop of cold nutmeg whipped cream. Enjoy!

 

Shortcakes with Balsamic Berry Compote & Sweetened Ricotta

Posted by on Jun 8, 2016 | No Comments

Buttery Shortcakes with Balsamic Blackberry & Blueberry Compote, Vanilla Ice Cream & Sweetened Ricotta

blackberry blueberry shortcakesShortcakes:

1 cups of flour

¼ cup of sugar

½ tablespoon of baking powder

¼ teaspoon of baking soda

½ teaspoon of salt

1 stick of butter, very cold

½ cup of buttermilk

¼ cup of heavy cream

1 egg + 2 tablespoons of water, beaten

Coarse sugar

 

Sweetened Ricotta:

1 quart of whole milk

3 tablespoons of lemon juice or white vinegar

Pinch of kosher salt

2 tablespoons of sugar

2 tablespoons of honey

 

Balsamic Blackberry & Blueberry Compote:

1 pint of blackberries, divided

1 pint of blueberries, divided

¼ cup of balsamic vinegar

¼ cup of brown sugar

 

Vanilla ice cream, for serving

 

Shortcakes Instructions:

  1. Preheat oven to 450 degrees F.
  2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Using the pastry cutter, mix the butter into the dry ingredients until the mixture resembles crumbly meal (with pea-sized chunks of butter).
  3. Using a large spoon, mix the buttermilk and heavy cream into the mixture until loose, sticky dough forms.
  4. Gently roll the dough out onto a clean, floured surface and, using your hands, gently flatten to about a ¾-inch thick. Using a 2.5-inch biscuit cutter, cut out as many rounds as you can, gathering the scraps together and repeating.
  5. Transfer the biscuits to a parchment paper lined baking sheet and brush each one with egg wash and sprinkle with some course sugar. Bake for 15-20 minutes, until golden brown on top.

Sweetened Ricotta:

  1. In a medium pot, cook the milk over medium heat and warm until the milk gets foamy and starts to steam. If you have a thermometer, it should be heated to 200 degrees F.
  2. Gently stir in the lemon juice and salt. Remove from heat and let sit for 10 minutes.
  3. Line a strainer with cheesecloth and slowly pour the mixture into the strainer. Drain the curd for about 20-30 minutes, until you get a light fluffy ricotta. If the ricotta is too dry, add some of the whey back to the cheese.
  4. Once you have the desired consistency, gently stir in the sugar and honey. The ricotta can be used right away or stored in an airtight container for a few days.

Balsamic Blackberry & Blueberry Instructions:

  1. In a small pot, combine half of the blackberries and blueberries with the balsamic vinegar and sugar. Cook over medium heat for 10 minutes, until berries have softened.
  2. Transfer to a food processor and puree. Transfer to a bowl and add the rest of the fresh berries to the puree. Serve with shortcakes, sweetened ricotta, and ice cream. Enjoy!

 

Green Tea Custard, Whipped Mascarpone & Marionberry Glass

Posted by on Mar 14, 2016 | No Comments

Green Tea Custard with Whipped Mascarpone & Marionberry Honey Glass

IMG_3081Green Tea Custard:

3 cups of whole milk

1 cup of heavy cream

4 large egg yolks

4 large eggs

1 ¼ cup of sugar

2 tablespoon of matcha green tea powder

3 tablespoons of cornstarch

Pinch of salt

1 tablespoon of unsalted butter

1 tablespoon of pure vanilla extract

 

In a medium saucepan, heat the milk and heavy cream until steaming, but not boiling. In a medium bowl, whisk together the egg yolks, sugar, green tea powder, cornstarch, and salt. In a slow steady stream, add the hot milk mixture into the egg mixture while whisking constantly. Pour the custard back into the saucepan and cook over medium-low heat until thickened, whisking constantly. DO NOT LET BOIL. Strain the custard through a fine mesh sieve and whisk in the butter and vanilla extract. Divide into serving glasses and chill until cold, about 4 hours or overnight.

 

Whipped Mascarpone:

½ cup of mascarpone

¼ cup of heavy cream

2 tablespoons of sugar

½ teaspoon of ground vanilla bean (or 1 teaspoon of pure vanilla extract)

 

Place all ingredients into the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until thickened and smooth. Serve with green tea custard.

 

Marionberry Honey Glass:

2 tablespoons of water

2 tablespoons of marionberry jam, or any other preferred flavor

2 tablespoons of honey

½ cup of sugar

¼ teaspoon of cream of tartar

2 tablespoons of toasted pecans, chopped

 

In a small saucepan, whisk all ingredients together and cook over medium-high heat. Using a candy thermometer, bring the mixture to 300 degrees F, stirring constantly. Immediately pour the hot mixture (be careful!) onto a parchment paper lined baking sheet and, using a butter knife, spread the mixture into a thin transparent layer. Quickly sprinkle chopped pecans on top and let cool completely, until hardened. Serve with green tea custard.

Silky Creamy Chocolate Panna Cotta

Posted by on Dec 9, 2015 | No Comments

Silky Creamy Chocolate Panna Cotta

chocolate panna cotta1 packet of gelatin

1½ cup of whole milk

1½ cup of half & half

½ cup of sugar

¼ cup of semi-sweet chocolate chips

1 tablespoon of pure vanilla extract

 

Whipped cream

Chocolate shavings

 

Instructions:

  1. Mix the packet of gelatin with the milk to soften the gelatin.
  2. In a medium saucepan, heat up the half & half and heavy cream over low-medium heat until it comes to a simmer.
  3. Whisk in the sugar, chocolate chips and vanilla extract. Bring to a simmer and cook until the chocolate has melted.
  4. Add the milk and gelatin mixture and stir until gelatin has entirely dissolved. Bring the entire mixture to a simmer.
  5. Ladle into serving dishes of your choice and refrigerate until set, about 6 hours.
  6. When panna cotta is set, top with whipped cream and chocolate shavings.
  7. Serve and enjoy!

 

Salted Toffee Pumpkin Persimmon Tarts

Posted by on Nov 23, 2015 | No Comments

Salted Toffee Pumpkin & Persimmon Tart

caramelpumpkinpersimmonsend(Makes six 5-inch tarts or one 9-inch tart)

Shortbread Crust:

½ cup (1 stick) of unsalted butter, room temperature

¼ cup of granulated sugar

1 cup of all-purpose flour

4-finger pinch of salt

1 tablespoon of cold water

 

Filling:

¼ teaspoon of cream of tartar

1 cup of granulated sugar

½ cup of heavy cream

¾ teaspoon of salt

¼ cup of unsalted butter

1 cup of pumpkin puree

2 tablespoons of brown sugar

1 tablespoon of all-purpose flour

1 teaspoon of pure vanilla extract

½ teaspoon of ground cinnamon

½ teaspoon of ground nutmeg

3 large eggs

1 large persimmon, peeled and chopped into ¼-inch pieces

 

Additional persimmon, thinly sliced for garnish, if preferred

Whipped cream or ice cream, for serving

 

Instructions:

  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl using a hand mixer, cream the butter and sugar until smooth. Add the flour and salt and beat until it resembles course meal. Add 1 tablespoon of water and beat until the dough forms.
  3. Firmly press the dough into the tart pan(s) and up the sides to form the crust. Bake for 20 minutes, until set, but not baked through.
  4. In a medium saucepan, combine the cream of tartar, sugar and 2 tablespoons of water and bring to a boil over medium-high heat, stirring until sugar dissolves. Once sugar dissolves, stop stirring and cook until it turns deep amber in color, about 7-8 minutes. Remove from heat and whisk in heavy cream and butter. Set aside to slightly cool.
  5. In a large bowl, whisk together the pumpkin puree, brown sugar, flour, vanilla, cinnamon, and nutmeg. Whisk in the eggs, persimmons, and caramel. Scrape the filling into the prepared crust(s).
  6. Bake the tart(s) until filling is set around edges and center is slightly jiggly (about 35-40 minutes for a large tart and 25-30 minutes for small tarts). If you want to garnish the tart with persimmons, carefully remove the tarts halfway through, garnish and return to the oven to finish baking.
  7. Cool the tart before serving with whipped cream or ice cream and enjoy!

caramelpumpkinpersimmonsend2