Nutella Cream Puffs

Source - http://www.thesweetart.com/2012/02/nutella-cream-puffs.html

Adapted from Laduree

Makes about 36 

5.5 tbs butter

10g (1 tbs) sugar

120g (1 cup minus 1 tbs) cake flour

100ml (1/2 cup) whole milk

100ml (1/2 cup) water

pinch of salt

3 large eggs

1/8 tsp fancy cinnamon

Preheat oven to 350 degrees F.

Bring the butter, sugar, milk, water, and salt to a boil in a saucepan. Remove from heat and stir in the flour, whisking vigorously until it turns into a homogenous paste. Let cool and add eggs, one at a time, beating well after each addition, and stir in the cinnamon last.

Fill a piping bag with a round tip with the batter and pipe small mounds on a baking sheet. Top with pearl sugar (optional).

Bake for 9 minutes. Then open your oven door slightly (or stick a wooden spoon in it to hold it open) and bake for 20-25 minutes until golden.

Remove and let cool.

Nutella Filling:

6.5 oz Nutella spread

2.5 tbs butter

6-8 tbs heavy whipping cream

Beat all ingredients together on high until fluffy. Add more cream according to taste.

Pour the filling into a piping bag with a small round top. Poke holes in the sides of each cream puff, or on the bottom with the tip of the piping bag and fill with frosting.

Banana Muffins with Cream Cheese Kisses

Source - http://www.afarmgirlsdabbles.com/2012/02/01/my-favorite-banana-muffins-with-cream-cheese-kisses/

Ingredients

for the banana muffins:

1/3 c. butter

1-1/2 c. mashed banana (about 3 large bananas)

3/4 c. sugar

1 egg, slightly beaten

1-1/2 c. flour

1/2 tsp. kosher salt

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. cinnamon

for the cream cheese kisses:

8 oz. cream cheese, at room temperature

1/2 c. unsalted butter, at room temperature

1 tsp. vanilla

2 c. powdered sugar, sifted

1 tsp. cinnamon

2 T. sugar

Preparation

for the muffins:

Preheat oven to 375°. Spray muffin tin with cooking spray and set aside.

Melt the butter and let it sit to cool while you measure the rest of the ingredients.

In a large bowl, mash bananas thoroughly. Add sugar and egg. Stir to combine.

In a medium bowl, sift together the flour, salt, baking soda, baking powder, and cinnamon. Add these dry ingredients and the melted butter to the banana mixture and mix lightly. Divide batter evenly between the 12 muffin cups and bake for 18 to 20 minutes, or until nicely golden at the edges and just set in the center. Let muffins rest in pan for a minute, then remove to a wire rack to cool completely.

for the cream cheese kisses:

Using an electric mixer, beat together the cream cheese and butter until light and fluffy. Add vanilla and beat just to combine. Add sifted powdered sugar and beat until smooth. Place mixture in a piping bag fitted with a large plain round tip (I used Ateco #808). Pipe cream cheese “kisses” onto the top of each muffin. In a small bowl, stir together the cinnamon and sugar, then sprinkle onto the top of each kiss.

Strawberry Cake Mix Cookies with Vanilla Cream Cheese Frosting (and red sanding sugar sprinkles)

Source - http://www.loveveggiesandyoga.com/2012/01/strawberry-cake-mix-cookies-with-vanilla-cream-cheese-frosting.html

Makes 1 dozen cookies (I got 13).  Double the recipe by using the full box of cake mix and doubling all other measurements.

For the cookies

1/4 cup butter (half of one stick), softened

1 large egg

1 teaspoon vanilla extract

1 cup + 1/8 cup strawberry cake mix (this is about 9 ounces, or half of an 18.25 ounce box of Pillsbury Strawberry Cake Mix)

Preheat oven to 350F.  In a mixing bowl combine the softened butter, egg, vanilla and stir by hand or with a mixer until combined.  Add  the cake mix and stir until smooth.  If the dough seems too wet to be cookie dough, add a bit more cake mix, one tablespoon at a time, until it’s less wet.  Conversely, if the dough seems dry and it’s not combining, add a tablespoon or two of water.

If time permits, I recommend chilling the dough by placing the mixing bowl in the freezer for 15 to 20 minutes.  Chilled dough spreads less during the baking process.

Form 1 inch balls on a Silpat-lined, parchment paper-lined, or cookie sheet that has been sprayed with cooking spray.  Allow for adequate spacing because they do spread; which is why I recommend chilling the dough and do not exceed 1 rounded tablespoon-sized or 1 inch sized balls (I only placed 9 cookies on one cookie sheet and do not recommend trying to fit the batch on one cookie sheet).  Bake at 350F for 8 to 10 minutes or until cookies are barely browned.  They make look a bit loose and jiggly after only 8 to 10 minutes but they will continue to cook on the sheets after you remove the from the oven and will firm up as they cool.  Do not overbake.  Allow the cookies to cool well (on the cookie sheets is fine) before attempting to move them.

While the cookies are baking, make the frosting.

For the frosting

Makes about 1 cup of frosting (if you have extra, store it in the refrigerator for week(s) and/or freeze it for month(s) for future baking needs; use common sense when saving leftovers)

1/4 cup butter (half of one stick), softened

1/4 cup cream cheese, softened

1 teaspoon vanilla extract

2 to 4 cups powdered (confectioner’s) sugar

In a large mixing bowl, stir together the butter and cream cheese either by hand or with a mixer.  Then add the vanilla extract and add two cups of powdered sugar and mix until smooth.  If you like thick(er) frosting, add more powdered sugar until desired consistency is reached.  I used nearly 4 cups of powdered sugar in mine because I like very thick frosting (shown in the photos).

After the cookies have cooled, frost them (I applied a thick layer). Finish with sprinkles, sanding sugar, or other garnishes such as coconut flakes or chocolate shavings, as desired.  Optionally, make sandwich cookies.

Because these cookies are frosted with cream cheese frosting, you may want to err on the side of caution by storing them in the refrigerator rather than the countertop. Or store them in the freezer for up to 3 months for longer-term storage (not that 1 dozen cookies will hang around very long)

Brown Butter Chocolate Chip Cookies with Vanilla Bean Ice-Cream and Mocha Fudge Sauce

Source - http://www.portuguesegirlcooks.com/2012/01/warm-brown-butter-chocolate-chip.html

Brown Butter Chocolate Chip Cookies

Makes 4-8 servings (depending on the vessels used), or 16 Cookies

1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour

1/2 teaspoon baking soda

14 tablespoons (1 3/4 sticks) unsalted butter

1/2 cup (3 1/2 ounces) granulated sugar

3/4 cup packed (5 1/4 ounces) dark brown sugar

1 teaspoon salt

2 teaspoons pure vanilla extract

1 large egg plus 1 egg yolk

1 cups semisweet chocolate chips

1. Adjust oven rack to the middle position, and preheat oven to 350 degrees. Prepare ramekins or vessels.

2. In a small bowl, whisk together the flour and baking soda together and set aside.

3. Melt 10 tablespoons butter in an uncoated skillet over medium high heat, for about 2 minutes. Continue to cook while swirling the pan constantly, until the butter is dark golden brown and has a nutty smell, and little brown bits have formed in the bottom of the pan, about 1 to 3 minutes. Remove skillet from the heat, and using a heatproof spatula, transfer the butter to a large bowl. Stir in the remaining 4 tablespoons of butter into the hot butter until completely melted.

3. Whisk, both sugars, salt, and vanilla into the bowl with the butter until fully incorporated. Add the whole egg and yolk and whisk until the mixture is smooth, about 30 seconds. Let the mixture rest for 3 minutes, then whisk for another 30 seconds. Repeat the 3 minute rest and 30 seconds of whisking 2 more times until the mixture is thick, smooth, and shiny. Using a wooden spoon or spatula, stir in the flour mixture until just combined. Fold in the chocolate chips, and ensure no more flour pockets remain.

4. Divide the dough evenly amongst the ramekins, and press lightly to make sure it is even. The baking times will vary depending on the size of vessel you use. You want the cookie to be slightly brown around the edges and puffy in the centre, just like when making a cookie. This will give you a soft cookie. I found that about 15 minutes was perfect, but suggest checking after about 10.

Vanilla Bean Ice-Cream

Makes about 1 quart (1 litre)

1 cup (250ml) whole milk

3/4 cup (150g) sugar

2 cups (500ml) heavy cream

pinch of salt

1 vanilla bean, split in half lengthwise

6 large egg yolks

1 teaspoon pure vanilla extract

1. Warm milk,sugar, 1 cup of the heavy cream, and salt in a medium saucepan over medium heat until hot (do not boil). Scrape the seeds from the vanilla bean into the hot milk, and add in the vanilla bean pod. Remove from the heat, and cover. Let the mixture steep at room temperature for 30 minutes. 

2. Pour the remaining 1 cup of heavy cream into a large bowl with a strainer set on top and set aside. 

3. In a medium bowl, whisk the egg yolks until fully combined. Slowly, while whisking constantly, pour the hot milk mixture into the egg yolks. Pour the egg yolk mixture back into the saucepan.

4. Heat the egg yolk mixture over medium heat, and stir constantly with a heatproof spatula. Heat until the mixture has thickened, coats the spatula, and has reached about 170 degrees on an instant read thermometer. 

5. Pour the custard through the strainer into the cream. Add the vanilla extract and the the vanilla bean pod. Place the bowl over an ice bath and mix until mixture has cooled. Chill mixture throughly in the refrigerator. Once the mixture is cold, remove the vanilla bean pod, and freeze in your ice cream maker according to manufacturers instructions. 

Mocha Fudge Sauce

Makes 1 Cup (you can halve this recipe, or make it all and save for other things)

1/2 cup (100g) sugar

1/3 cup (80ml) light corn syrup

1/2 cup (125ml) freshly brewed espresso

6 tablespoons (50g) unsweetened dutch-process cocoa powder

1 teaspoon vanilla extract

1. Whisk the sugar, corn syrup, espresso and cocoa powder together in a small saucepan. Whisk the mixture constantly over medium heat, until the mixture begins to bubble at the edges at it comes to a low boil. Once it comes to a low boil, whisk constantly for 1 minute more.

2. Remove from heat, stir in the vanilla extract, and let cool. Chill in the refrigerator until very cold before using, preferably overnight.

Storage: the fudge sauce can be stored up to 2 weeks, covered, in the refrigerator.

Note: If you prefer a plain fudge sauce, substitute water for the espresso.

Let the cookie rest a few minutes out of the over before scooping on the ice cream so that it doesn’t melt too quickly. Best served warm.

spraypaindead:

Chocolate cupcakes with peanut butter cream frosting.

Ingredients:

• ~1 1/2 sticks unsalted butter, softened
• ~2/3 cup granulated sugar
• ~2/3 cup light brown sugar, packed
• ~2 large eggs
• ~2 teaspoons vanilla extract
• ~3 cup heavy cream
• ~1/2 cup cream cheese
• ~1 3/4 cups all-purpose flour
• ~1 cup cocoa powder
• ~1 1/2 teaspoons baking soda
• ~1/2 teaspoon salt

Directions:

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In large bowl, cream the butter and sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the heavy cream and cream cheese. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the cream mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the cream mixture and ending with the flour mixture. Mix only until blended. Fold the batter with spatula to be sure it’s completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 25 to 20 minutes, until a toothpick comes out clean. Cool for 5-10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each with the peanut butter cream icing and sprinkle with cocoa powder.

Peanut butter cream icing:

• ~1 cup confectioners’ sugar
• ~1 cup creamy peanut butter
• ~5 tablespoons unsalted butter, softened
• ~3/4 teaspoon vanilla extract
• ~1/4 teaspoon salt
• ~1/3 cup heavy cream

Directions:

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in a large bowl. Mix on medium-low speed until creamy, scraping down the bowl with spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Put these bad boys in dinosaur cups like I did if feeling super snazzy.

[adapted from http://www.foodnetwork.com/recipes/ina-garten/chocolate-cupcakes-and-peanut-butter-icing-recipe/index.html ]

(Source: kateannex)

Caramelized Chicken with Jalapeno Cream

Source - http://www.howsweeteats.com/2012/01/caramelized-chicken-with-jalapeno-cream/

serves 4

4 boneless, skinless chicken breasts

1 teaspoon salt

1 teaspoon pepper

2 tablespoons canola oil

2 jalapenos, seeded and chopped

1 shallot, sliced

2 garlic cloves, minced

2 tablespoons butter

1 tablespoon flour (any kind will do, I used whole wheat)

1/4 cup low-fat or skim milk

1 12-ounce can fat-free evaporated milk

2 tablespoons finely grated parmesan cheese

Add chopped jalapenos, shallots and garlic to a food processor and pulse until very finely chopped (not pureed). Set aside.

Tenderize chicken breasts if desired and pat completely dry with paper towels. Season on both sides with salt and pepper. Heat a large skillet over medium-high heat and add 1 tablespoon canola oil. Once the oil is hot, add chicken breasts (make sure they are COMPLETELY DRY) and cook for about 8-10 minutes per side, until each side is caramelized and golden. If needed, use the remaining canola oil when flipping the chicken.

While the chicken is cooking, heat a small saucepan over medium heat and add butter. Once sizzling, add in the chopped jalapeno mixture, stirring to coat, and cook for 2-3 minutes, stirring occasionally. Once fragrant (do NOT put your face directly over the jalapenos!), whisk in flour and stir continuously to create a roux. Cook mixture for 1-2 minutes, then add in milks, reducing the heat to medium-low. Continue to stir continuously until mixture begins to thicken (about 6-8 minutes), adding in parmesan cheese and reducing the heat even more. Once the desired thickness has been reached, turn off heat. Stir every so often – it may thicken even more while sitting – and you can add additional milk to thin it out if needed. Taste and season with salt and pepper as desired.

Serve chicken over rice, vegetables or pasta and top with jalapeno cream. This reheated beautifully for us!

Chocolate Whoopie Pies w/ Creamcheese Filling

Source - http://www.dulcedough.com/2012/01/chocolate-whoopie-pies-with-cream.html

• 1/2 cup butter, softened
• 1 cup dark brown sugar, firmly packed
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk

     For Filling 

• 8 oz. cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 3 cups confectioners’ sugar

Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Yield: 12 whoopie pies

Chocolate Roll with Peppermint Whipped Cream

Oreo Cookies and Cream Cheesecakes

Source - http://gracessweetlife.com/2010/07/oreo-cookies-and-cream-cheesecakes/

(from Martha Stewart’s Cupcakes)

Makes 30

• 42 Oreo, cream-filled chocolate sandwich cookies, 30 left whole and 12 coarsely chopped
• 2 pounds cream cheese, room temperature
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 1 cup sour cream
• Pinch of salt

1. Preheat oven to 275° F.  Line standard muffin tins with paper liners.  Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
2. In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed.  Gradually add the sugar, and beat until combined.  Beat in the vanilla.
3. Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed. Add in sour cream and salt, beat to combine.  Using a large spatula, fold in the chopped Oreo cookies.
4. Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top.  Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes.  Transfer the muffins tins to a wire rack to cool completely. Refrigerate (in the muffin tins) at least 4 hours (or overnight). Remove from tins just before serving.

Dreamy Cream Filled Cupcakes

A pocket of frosting inside chocolate cupcakes makes an indulgent and delicious surprise.

Prep Time:30 minTotal Time:1 hr 15 minServings:24 cupcakes