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Thanks for the suggestions on how to recreate it! It means a ton I know I'm a few years late on this thread but first of all, jesus that's a hell of a cake Second, you could probably recreate this with... A Genoise sponge cake Macaron tops Cotton candy Buttercream I'd say the bottom pieces are colored white chocolate shavings... I'd say this looks like possible strawberry white chocolate, but I imagine you could get crafty with flavors! Pusheen's Food Thread Posted 27 May 2017 - 05:22 AM - Aunt DudeBro likes this Posted 30 May 2017 - 07:25 AM Posted 30 May 2017 - 07:27 AM Posted 01 June 2017 - 12:19 AM - 25 Oreo biscuits, whole with filling in tact (244g / 8.5 oz) (Note 1) - 5 tbsp/ 60g butter, melted - 1/4 cup / 40g cornflour / cornstarch - 2/3 cup / 145g white sugar - Pinch of salt - 2 cups / 500 ml milk (whole or reduced fat, not zero fat) - 1 cup / 250 ml cream (pouring or thickened/heavy), or sub with milk (Note 2) - 4 egg yolks - 2 tbsp / 30g unsalted butter, melted - 1 tsp vanilla extract - 150g/ 5 oz dark 70% cocoa or bittersweet chocolate, broken into pieces or chopped - 75g/ 3 oz milk chocolate (if not buttons, chop or break into pieces) - 1 1/2 cups / 375ml thickened / heavy cream for whipping - 2 tbsp sugar - 1/2 tsp vanilla extract - Chocolate for shaving Preheat oven to 180C/350F. Cut a round piece of baking / parchment paper, the size of the pie dish (to cover filling). Place biscuits in a food processor and whizz into crumbs. Or place in ziplock bag and bash with rolling pin or heavy cans. Pour into bowl, add butter and mix. Pour into a 23cm / 9" pie dish, spread crumbs out across base. Use wooden spoon to press into sides (see video) and something flat to press into base. Bake for 10 minutes, then allow to cool. Place cornflour, sugar and salt in a medium saucepan. Whisk to combine. Add milk, cream and yolks. Whisk to combine. Turn heat onto medium low (or low for strong gas stoves). As the mixture warms up, whisk regularly, but not constantly. After around 3 minutes, you'll feel the mixture thicken. Start to whisk constantly. When the mixture starts bubbling (around 4 min), whisk constantly for 45 seconds then take it off the stove. Whisk for a further 1 minute. Add butter, chocolate and vanilla. Whisk until chocolate melts and filling is smooth. Pour filling into pie shell, smooth surface. Gently place round baking paper on surface. Refrigerate for 12+ hours. Remove paper. Poke to ensure it's set - should feel like a set custard. Whip cream. Spread cream over top of pie. Optional: Use a knife to make chocolate shavings or grate chocolate directly over the top of the pie. Serve, and feel like Martha Stewart! You will need 2 standard Oreo packets. There are 14 in each packet so you'll use all of one packet and all but 3 in the 2nd packet. I like to add cream into the filling because it makes it just that touch more creamy and rich however, most chocolate custards / creme patissieres are made with just milk. So you can just use milk if you wish - the filling may take 30 seconds or so longer to thicken. Australia: Plaistow from the supermarkets is fine, US: Ghirardelli is great. This pie will keep for around 3 days, then I notice the base starts softening a bit. I make this with a combination of dark and milk chocolate because the dark provides that intense chocolate flavour and the milk lightens the colour of the filling so it contrasts with the dark crust. You could make this entirely with milk or dark chocolate - works fine with both (white chocolate will work but is sweeter so I would find it's too sweet for my taste). While I encourage you to use good quality chocolate, this recipe works just fine with any baking chocolate. Use chocolate purchased from the baking aisle, not eating chocolate. Eating chocolate doesn't melt as well (I learned the hard way when I first started baking!). AUSTRALIA: Some brands (Nestle and Cadbury) label cooking chocolate as "Melts" and "Baking Chips". You need to use the Melts because they...errr, well, they melt. The Chips are created especially for things like choc chip cookies and muffins so they keep their form after baking rather than melting. If the packet doesn't specify either (like Plaistow), it will be a melting chocolate. - Pusheen the Cat likes this Don't be like Aunt Dudebro <3 Posted 08 June 2017 - 09:27 PM Triple Chocolate Cookies - 1 cup all-purpose flour - 1/3 cup natural (not Dutch-processed) cocoa powder - 1/2 teaspoon baking soda - 5 tablespoons unsalted butter, at room temperature - 1 cup sugar - 1/2 teaspoon Kosher salt - 1 egg, room temperature - 1 tablespoon vanilla extract - 3.5 ounces dark chocolate, 62%-70% cacao, coarsely chopped or chips Sift the flour, cocoa powder and baking soda into a medium bowl and whisk together. In large bowl beat the butter until smooth. Add the sugar and salt and beat for a few minutes until well combined. Add the egg and vanilla and whisk for a minute or so until incorporated. Add the flour mixture, scraping down the sides of the bowl until color is a uniform brown. Add the chopped chocolate and with a wooden spoon mix until pieces are mixed though out. Roll the dough in parchment paper in a 2" in diameter. Refrigerate for at least 3 hours or up to 5 days. (The cookie dough roll makes it easy to slice and bake for uniform size cookies, the original recipe says to just refrigerate the dough in a disk shape and later make balls of dough before baking.) Preheat oven to 350°. Line a baking sheet with parchment paper, cut the roll into about 1/2” thick slices and arrange with 2” spacing all around. Bake for 11-12 minutes, until the cookies are slightly firm to the touch and the surface is no longer glossy, rotating the pan midway through the baking time. Let the cookies cool on the pan for 10 minutes or so. Topping - 3 ounce dark chocolate bar, melted down - 1/4 cup cocoa nibs or shaved chocolate Melt the chocolate in a double boiler, or microwave. Drizzle the cookies with the melted chocolate and sprinkle the shaved chocolate on top to stick before the chocolate cools. They can be stored in an airtight container at room temperature for up to 3 days, recipe will make about 18 cookies - Pusheen the Cat likes this Don't be like Aunt Dudebro <3 Posted 11 June 2017 - 09:49 PM Cookie Butter Cake - 1 1/2 cups all-purpose flour - 1 1/2 tsps baking powder - 1/2 tsp salt - 1/2 cup unsalted butter room temperature - 1 cup granulated sugar - 2 large eggs room temperature - 1 tsp vanilla - 3/4 cup buttermilk room temperature - 5 large egg whites - 1 1/4 cups granulated sugar - 1 1/2 cups unsalted butter room temperature, cubed - 1/2 cup Penotti Smooth Cookie Notti Spread - Penotti Crunchy Cookie Notti Spread Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment. In a medium bowl, whisk flour, baking powder, and salt. Set aside. Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins). Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla. Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of buttermilk). Fully incorporating after each addition. Do not overmix. Spread batter evenly into prepared pans. Smooth the tops with a spatula. Bake for approx. 25-30mins or until a toothpick inserted into the center comes out mostly clean. Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.* Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)). Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add Cookie Notti spread and mix until smooth.** Place one layer of cake on a cake stand or serving plate. Spread a thin layer of Crunchy Cookie Notti on the cake. Top with 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins. Frost and smooth the sides. Decorate with rosettes and crushed Speculoos cookies if desired. * Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen. ** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth. Penotti products can be found in various grocery stores across Canada including Loblaws, Sobeys, Metro, Thrifty Foods, Shoppers Drug Mart, London Drugs, Buy Low Market, H.Y. Louie, Co-Op, Walmart and Whole Foods. - Pusheen the Cat likes this Don't be like Aunt Dudebro <3 Posted 16 June 2017 - 05:13 PM - 2 cups all purpose flour (or plain flour) - ⅓ cup unsweetened cocoa powder - ⅓ cup brown sugar - 2 teaspoons baking powder - ½ teaspoon salt - 2 large eggs, lightly beaten - ⅓ cup oil (or reduced fat melted butter) - 1¾ cups milk (unsweetened almond milk or skim/2% fat milk) - In a large bowl whisk together flour, cocoa powder, brown sugar, baking powder and salt. - Make a well in the centre of the dry ingredients; add the eggs, oil (or melted butter), and milk. Mix the wet ingredients into the dry until the batter is well combined and smooth. - Cook waffles according to manufacturers instructions - Serve warm with powdered sweetener or sugar and melted Nutella or chocolate. - To make a Nutella Ganache: Melt ¼ cup of Nutella in the microwave for 30-60 seconds until reaching a thinner consistency. Beat in 3-4 tablespoons of milk (it will look like its about to seize, but keep beating)! It will start to look glossy and smooth after about 30 seconds. You're welcome. - Pusheen the Cat likes this Don't be like Aunt Dudebro <3 Posted 16 June 2017 - 07:04 PM Ingredients - 5-6 large scoops of chocolate chocolate chip ice cream - 1/2-1 cup milk - 1/4 cup chocolate syrup, with more for top if desired - 6-8 chocolate mint cookies, chopped up - chocolate chips, for garnish Directions - Chop up the cookies so they will be ready to stir into the shake. - Put ice cream, milk, and chocolate syrup in blender and blend until desired consistency is achieved-adding more ice cream or milk as necessary. - Stir in the chopped up cookies, pour into two glasses, and garnish with extra cookie crumbles and/or chocolate chips. - Enjoy! Notes If Girl Scout thin mint cookies are not available, use any cookie you would like. The Back to Nature brand has great fudge mint cookie that would work as a fantastic alternative! - Pusheen the Cat likes this Don't be like Aunt Dudebro <3 Posted 18 June 2017 - 06:34 PM Chocolate Almond Espresso Cake with Cashew Butter Icing+ Salted Caramel Sauce (Vegan) Ingredients For the cake 2 ½ cups all-purpose flour ½ cup almond meal 2/3 cups dark cocoa powder 1 tablespoon espresso powder 2 teaspoons baking soda ¾ teaspoon salt 1 cup coconut milk 1 cup cold brew coffee 2 teaspoons apple cider vinegar 2/3 cups coconut oil, melted 2 teaspoons vanilla extract 1 ¾ cup coconut sugar or any organic sugar For the cake crumbs ¼ cup all-purpose flour ½ cup wafer cookies, grinded down into crumbs ½ cup coconut sugar or any organic sugar 2 tablespoons light brown sugar ½ teaspoon espresso powder ½ teaspoon baking powder ½ teaspoon salt ¼ cup coconut oil, melted 1 tablespoon vanilla extract For the cake wash ¼ cup cold brew coffee + 1 teaspoon vanilla extract For the icing 1 ¾ cups raw cashews 1/3 cup agave nectar 1/3 cup melted coconut oil ¼ teaspoon salt 1 teaspoon vanilla extract ¾ cup coconut milk 1 lb. confectioners’ sugar For the salted caramel sauce 1 cup coconut sugar or any other organic sugar 5 tablespoons vegan butter ½ cup coconut cream Pinch of sea salt, to taste 1 teaspoon maple syrup ½ teaspoon vanilla extract Directions For the cake: Preheat your oven to 350 degrees F. Grease five 6 x 3/4-inch (I used these ones from Wilton) or two 8-inch cake pans with coconut oil, dust with flour and tap out the excess. In a large mixing bowl, combine the flour, almond meal, cocoa powder, espresso powder, baking soda and salt. In another bowl, add the apple cider vinegar to the coconut milk and cold brew coffee and whisk until the mixture is frothy. Set aside until needed. In another bowl, whisk together the melted coconut oil, vanilla, and sugar. Pour in the vinegar/milk mixture and whisk until combined. Add about a third of the wet ingredients to the dry ingredients and mix them together. Add another third, keep mixing for a few moments, and then add the final third. Be careful not to overmix the batter. You want to stir until everything is just combined then stop. Pour the cake batter into the prepared cake pans. Bake for 20-25 or until a toothpick inserted into the center of the cake comes out clean. Transfer cakes to a wire rack and allow the cakes to cook completely. For the cake crumbs: Preheat oven to 300 degrees F. Line a rimmed baking sheet with parchment paper; set aside. In a medium bowl, mix together flour, grounded wafer cookies, granulated sugar, brown sugar, baking powder, espresso powder, and salt. Add in the oil and vanilla, and using your hands, mix until clumps form when mixture is pressed together between your fingers. Break mixture up into clusters and spread evenly onto the prepared baking sheet. Bake, stirring occasionally, until crumble is slightly crunchy, 10–12 minutes. Allow to cool completely. For the cashew butter icing: In a stand mixer with a paddle attachment, add the confectioners’ sugar and set aside. In a food processor, combine the cashews, agave, coconut oil, salt, vanilla, and coconut milk. Process this mixture down until it has a creamy, smooth consistency. You will have a few speckles of cashews still visible, and that is completely fine. Transfer the cashew mixture into the mixing bowl and carefully mix until the icing begins to come together and all the sugar is incorporated. Cover and store in the fridge until needed. For the caramel sauce. In a medium saucepan, heat up the sugar, whisking every so often until the sugar begins to brown, clump up, and melt into a caramel colored sauce. The longer the sauce is let cooking, a deeper and more biting taste will be achieved. Once the sugar has liquefied and began to caramelize, remove it off the heat and allow to sit for 30 seconds. Carefully whisk in the butter until combined. Gently add the coconut cream and whisk until combined. Add in a pinch of salt, maple syrup, and vanilla. Let cool, about 10-15 minutes, before transferring to an air-tight container for storage. For assembly: Remove each of the cakes from their pans. Place one onto your cake stand or plate. In a small bowl, combine the cold brew coffee and vanilla. With a pastry brush, gently brush some of the mixture over the layer of cake. Evenly spread some of the icing on top. Toss a handful of the cake crumbs over the cake, arranging them in a single layer. Repeat this process, carefully placing the other cake layers on top of each other until the cake is assembled. Place naked cake in the freezer for 10-15 minutes, or until the cake is chilled. Remove from the freezer and ice the cake with the remaining icing. While the cake is still cold to the touch, slowly pour over the caramel sauce, allowing the sauce to drip over the sides. Serve immediately. - Pusheen the Cat likes this Don't be like Aunt Dudebro <3 Posted 20 June 2017 - 01:08 AM Yield: 12-14 slices INGREDIENTS: 2 tbsp (28g) salted butter, melted FILLING 24 ounces (678g) cream cheese, room temperature 1 cup (207g) sugar 3 tbsp (24g) all purpose flour 1 cup (230g) sour cream, room temperature 1 tbsp vanilla extract 4 large eggs, room temperature 2 cups (208g) chopped frosted animal cookies, divided WHITE CHOCOLATE GANACHE 6 oz (169g) white chocolate chips 1/4 cup (60ml) heavy whipping cream Pink gel icing color Sprinkles WHIPPED CREAM 1/2 cup (120ml) heavy whipping cream, cold 4 tbsp (29g) powdered sugar 1/2 tsp vanilla extract DIRECTIONS: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan. Bake the crust for 10 minutes, then set aside to cool. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside. CHEESECAKE FILLING Reduce oven to 300°F (148°C). In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. Add the sour cream and vanilla extract, mixing on low speed until well combined. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Stir in about 1 1/4 cups of chopped animal cookies. Stir just until mixed, so the colors from the sprinkles don’t mix into the batter too much. Pour a small amount of batter into the bottom of the crust in an even layer, then add the remaining 3/4 cup of chopped animal cookies. Pour the remaining cheesecake filling into crust, over the cookies, and spread into an even layer. Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. Bake for 1 hour and 25 minutes. Turn off heat and leave cheesecake in oven with door closed for 30 minutes. Crack oven door and leave the cheesecake in the oven for about 30 minutes. Remove cheesecake from oven and chill until firm, 5-6 hours or overnight. TO FINISH OFF THE CHEESECAKE When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate. To make the white chocolate ganache. Put the white chocolate chips in a heat proof bowl. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. If it doesn’t melt completely, microwave for 10-20 seconds, then whisk until smooth. Color the ganache with a little pink gel coloring, if desired. Pour the ganache onto the cheesecake and spread into an even layer. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form. Pipe dollops of the whipped cream on top of the white chocolate ganache. Top the cheesecake with frosted animal cookies and some sprinkles, if desired. Refrigerate until ready to serve. Cheesecake is best for 3-4 days - Pusheen the Cat likes this Don't be like Aunt Dudebro <3 Posted 21 June 2017 - 10:09 PM CHEESECAKE TRUFFLE BROWNIES yield: 24 BROWNIES prep time: 20 MINUTES cook time: 35 MINUTES total time: 55 MINUTES - 1 (8 oz) package cream cheese, at room temperature - 1/3 cup granulated sugar - 1 large egg, at room temperature - 1 teaspoon vanilla extract - 1 cup unsalted butter - 2 1/4 cups granulated sugar - 1 1/4 cups Dutch-process cocoa - 1 teaspoon baking powder - 1 teaspoon salt - 1 tablespoon vanilla extract - 4 large eggs - 1 1/2 cups all purpose flour - 1 cup chocolate chips - 12 LINDOR truffles, cut in half - Preheat the oven to 350 degrees F. Spray a 9×13 pan with nonstick cooking spray and set aside. - First, make the cheesecake batter. Using an electric mixer, beat the cream cheese, sugar, egg, and vanilla together until smooth. Set aside. - In a medium-sized saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Stir until mixture is shiny, but do not let it bubble or boil. Remove from heat. - Stir in the cocoa, baking powder, salt, and vanilla extract. - Stir in the eggs and stir until smooth. Add the flour and chocolate chips, stir until just combined. - Pour half of the batter into prepared pan. Place the halved truffles over the batter. Top the truffles with remaining brownie batter. Dollop the cheesecake batter over the brownie batter, then swirl in with a butter knife. - Bake the brownies for 35 minutes, or until edges are slightly puffed and center is just set. Let the brownies cool completely on a wire rack and cut into squares. I like to chill them in the refrigerator and then cut. You will cut a nice clean cut if the brownies are chilled. Note-the brownies will keep covered in the refrigerator for up to 3 days. They are great cold or at room temperature. - Pusheen the Cat likes this Don't be like Aunt Dudebro <3 Posted 23 June 2017 - 12:46 AM Yield: 40 cookies Cook Time: 15 minutes Total Time: 1 hour - 2 1/4 cup all-purpose flour - 1 teaspoon salt - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 cup (2 sticks) unsalted butter, room temperature - 1 1/4 cups packed light brown sugar - 3/4 cup granulated sugar - 2 large eggs - 1 1/2 teaspoons vanilla extract - 2 cups plain oat granola - 1/2 cup old-fashioned oats - 1 cup semi-sweet chocolate chips or chunks - 1/2 cup dried cherries, coarsely chopped if large - Preheat oven to 350 degrees F. - In a bowl, sift together flour, salt, baking powder, and baking soda; set aside. - In a large mixing bowl or the bowl of a stand mixer, cream butter and sugars on medium-high speed until light and fluffy, 1 to 2 minutes. - Add eggs and vanilla and mix well. - Add dry ingredients and mix until well incorporated. Stir in granola and oats, followed by chocolate chips and dried cherries. - Drop by rounded tablespoons onto parchment lined baking sheets, leaving about 2 inches of space between them. Bake for 10 to 12 minutes or until cookies are puffed and edges are lightly golden. Allow to cool for 5 minutes on baking sheets, then transfer to wire racks to cool completely. Don't be like Aunt Dudebro <3 Posted 03 July 2017 - 12:13 AM - 1 cup graham cracker crumbs - 5 tbsp melted butter - 1 tbsp sugar (optional) - 3 egg yolks - 14 oz sweetened condensed milk - 1/2 cup key lime juice - 1 1/2 tsp key lime zest - 1/2 cup Greek yogurt - 1 cup heavy cream - 1 tbsp sugar - 1 tsp vanilla extract Preheat oven to 350F. In a bowl, combine graham cracker crumbs, butter and sugar. Mix with a spatula to combine. Spread evenly on the bottom and sides of a pie dish (8 or 9 -inch pie pan). Bake for 8-10 minutes, until golden. Cool completely. In a bowl, combine all ingredients for the filling. Mix well. You can use an electric mixer. If the mixture does not appear smooth, strain through a fine mesh sieve. Pour over the crust. Bake for 15-28 minutes, until set. Remove from the oven an cool to room temperature. Then refrigerate for 1 hour. Serve with or without the whipped topping. Using an electric mixer, beat heavy cream, vanilla and sugar together until stiff peaks. Lifting the whisk, the peaks should hold their shape. (Time may vary, depending on the type of cream and mixer used. It is anywhere between 2 and 5 minutes) Servings -12. The calorie information does not include the whipped cream topping. Don't be like Aunt Dudebro <3 Posted 03 July 2017 - 12:28 AM USA: PEANUT BUTTER & JELLY ICE CREAM SUNDAES Cook: 1 hr 45 min - Biscuit baskets & sticks - 6 cups (750 g) plain flour, sifted - 1 tsp salt - 450 g unsalted butter, softened - 2 cups castor sugar - 2 large eggs, cold - ¾ tbsp vanilla essence - ½ tsp almond essence - Red food colouring gel - Blue food colouring gel - Strawberry Jam - 1kg strawberries, hulled and quartered - ¼ cup water - 500 g jam sugar - 1 tsp vanilla extract - 1 tbsp butter - Peanut Butter Ice Cream - 5 large egg yolks - ¾ cup sugar - ⅓ cup smooth peanut butter - 1 ¾ cups thickened cream - ¾ cup lite milk - ½ tsp salt - ⅓ cup strawberry jam - Chocolate Fudge Sauce - ½ cup thickened cream - ½ cup sugar - 2 tbsp Dutch-processed cocoa powder - ¼ cup corn syrup - ½ tsp salt - 120 g dark cooking chocolate, finely chopped - ½ tsp vanilla extract - Crushed peanuts, to serve - STEP 1 To make the strawberry jam, firstly, sterilise the jars by washing in hot soapy water, rinsing and placing upside down on a clean cloth or dish drainer to drain. Place on a tray in a cold oven. Turn oven to 110°C . When the oven reaches this temperature, turn off the heat and leave the bottles for 10 minutes. Roughly chop the strawberries and place in a medium saucepan with the vanilla extract and water. Place on medium heat and bring to the boil, simmer gently for 10 minutes. Add the sugar and stir util dissolved. Bring to the boil again and boil over medium heat until setting point is reached. Add the butter to the jam and stir through to ensure a glossy texture. Pour into sterilised bottles and seal immediately. To make sure lids are sterile, wash in hot soapy water and dry. When lid is placed on jar of hot jam, turn briefly upside down – the heat of the jam will sterilise the lid. Set aside to cool completely. - STEP 2 For the ice cream, set up an ice water bath by placing a medium heatproof bowl into a large bowl filled with ice water. Put the peanut butter into this bowl. It needs to be ready before you make your custard to ensure that it does not curdle once it has reached the desired consistency. Whisk the egg yolks and half the sugar in another heatproof bowl until combined. Set aside. - STEP 3 In a heavy based saucepan, add the milk, cream, salt and remaining sugar. Place the pan over medium-high heat. When the mixture reaches a bare simmer, reduce the heat to low. Take half a ladle of the hot mixture and gradually add it to the egg yolk mixture whilst whisking constantly. Repeat with another two half ladles of the cream mixture. - STEP 4 Next, using a wooden spoon, stir the remaining cream mixture in the saucepan as you slowly pour in the tempered egg mixture. Do not be tempted to rush this step or you will end up with a curdled mess! Increase the heat to medium and cook the custard mixture, stirring constantly, until it is thick enough to coat the back of a spoon. When you run your finger across the spoon, the custard should hold its path. It should take around 5 minutes to reach this point. - STEP 5 Strain the custard through a fine-mesh sieve into the bowl with the peanut butter that you have set up in the ice bath and stir to combine. Stir it occasionally whilst it cools. When it is cool, remove from the ice bath, cover, and place in the fridge overnight. It will be ready to churn in the morning. Churn according to the manufacturer’s instructions. When your ice cream has reached the desired consistency, spoon half into a freezer safe container. Dollop liberal spoonfuls of the strawberry jam on top and then add the remaining ice cream. Top with more dollops of strawberry jam (you will need approximately ⅓ cup in total). Cover and place in the freezer for at least four hours to become firmer. - STEP 6 To make the fudge sauce, stir the cream, sugar, cocoa, corn syrup and salt together in a nonreactive saucepan. Place over medium-high heat and bring to a boil. Cook until the sugar has completely dissolved and then remove from the heat. Stir in the chocolate and vanilla and continue stirring until the chocolate has completely melted and the mixture is smooth. It can be used immediately, or stored in the fridge in an airtight container for weeks. Rewarm in the microwave prior to use if you have stored in the fridge. - STEP 7 To make the biscuit baskets and sticks, sift 2 cups of flour and ⅓ tsp salt into a bowl. Repeat two more times so that you are left with three separate bowls of dry ingredients. Set aside. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until pale and fluffy. Add the egg one at a time and beat until well combined. Add the vanilla essence and almond essence and mix until incorporated. - STEP 8 Using a kitchen scale (or measuring cups of you don’t have a scale), divide the mixture into three even portion. Place one portion back in the stand mixer and gradually add one bowl of dry ingredients. Mix until well combined. Remove the dough from the stand mixer, scraping the bowl well and form into a ball. Place on a sheet of plastic wrap and flatten to a disc approximately 1.5 cm high. Wrap tightly and place in the fridge. - STEP 9 Place the second portion of butter mixture back into the bowl of the stand mixer. There is no need to wash the bowl first, any left over bits of dough will incorporate into the next set of dough. Add 6 drops of red food colouring gel (or an amount to your satisfaction) and mix on medium speed until well combined. Gradually add a bowl of dry ingredients. Mix until well combined. Remove the dough from the stand mixer, scraping the bowl well and form into a ball. Place on a sheet of plastic wrap and flatten to a disc approximately 1.5 cm high. Wrap tightly and place in the fridge. Wash and dry the mixer bowl and the paddle attachment thoroughly. - STEP 10 Place the third portion of butter mixture back into the bowl of the stand mixer. Add 6 drops of blue food colouring gel (or an amount to your satisfaction) and mix on medium speed until well combined. Gradually add the remaining bowl of dry ingredients. Mix until well combined. Remove the dough from the stand mixer, scraping the bowl well and form into a ball. Place on a sheet of plastic wrap and flatten to a disc approximately 1.5 cm high. Wrap tightly and place in the fridge. Chill your three discs of dough for an hour. - STEP 11 To make the cookie baskets, take two patty pans and grease the underside of eight compartments. Line with baking paper and set aside. Preheat the oven to 180℃. Take your red dough and half of your white dough. Roll them both out to 1 cm thick. Cut into rectangles approximately 12 x 5 cm. Stack the rectangles one on top of the other, alternating colours. Cut four thin slices (4 mm) on the cross section and then use a large cookie cutter to cut one round from each cross section. Gently place over the underside of one of your prepared patty pan. Place in the oven and cook for 10-12 minutes, or until just starting to brown around the edges. Cool completely before removing each basket carefully from the tray. Use the remaining cross sections to make thin sticks of the striped dough (8 mm). Place on a baking tray lined with baking paper and cook for 8-10 minutes or until just beginning to brown around the edges. Remove from oven and cool completely. - STEP 12 Next take the blue dough and remaining white dough and roll each out to a thickness of 4 millimetres. Using a small star plunger cutter, or fondant cutter, cut rows of parallel stars across the blue dough, from top to bottom. You will be using the surrounding blue frame rather than the stars. Next, cut stars from the white dough and insert them into the cutouts in the blue dough. Take a rolling pin and roll the dough very gently to help the white and blue dough to adhere without ruining the shape of the stars. Use a large circular cookie cutter to cut four rounds of dough. Gently place over the underside of one of your prepared patty pan. Place in the oven and cook for 10-12 minutes, or until just starting to brown around the edges. Cool completely before removing each basket carefully from the tray. Using the off cut dough, cut as many 8 mm x 10 cm sticks as you can fit. Place on a baking tray lined with baking paper and cook for 8-10 minutes or until just beginning to brown around the edges. Remove from oven and cool completely. - STEP 13 To construct your sundaes, take your biscuit baskets and place them on a serving board or platter. Place two scoops of peanut butter ice cream into each basket. Place two sticks of the opposing pattern into the top scoop of ice cream in each basket. Drizzle liberally with hot fudge sauce and sprinkle with crushed peanuts. Enjoy! Don't be like Aunt Dudebro <3 Posted 03 July 2017 - 01:22 AM HONEY NUT BISCUITS Prep Time: 30 Cook Time: 20 Total Time: 50 minutes Yield: 12 INGREDIENTS 3 cups (390 gm) all-purpose flour 2-1/2 teaspoons (11 gm) baking powder 1 teaspoon salt 10 tablespoons (140 gm) cold, unsalted butter, chopped into large chunks 1 cup (95 gm) pecans, finely chopped 1 cup (240 mL) cold milk (I use whole or 2%) 1/4 cup (60 mL) honey 2 tablespoons melted butter Additional pecans for sprinkling on the biscuits, if desired. INSTRUCTIONS Preheat the oven to 415 degrees. Prepare a baking pan by lining it with a sheet of parchment paper. Combine the flour, baking powder, and salt in a medium sized bowl. Using a pastry cutter or the backs of two forks, cut the butter into the dry ingredients until there are pea-sized clumps throughout. Toss in the pecans. In a small bowl or measuring cup, combine the milk and honey, stirring until well mixed. Add this to the flour and butter mixture and fold gently just until all of the flour has been moistened. Do not overwork the dough. Dump the dough out on to a floured surface and pat the dough out until it’s about 1″ thick rectangle. Working quickly, fold the dough in thirds, as you would a letter. Rotate the dough 90 degrees and repeat the folding process. Rotate the dough 90 degrees once more and repeat the folding process. Gently pat out the dough to 1” thick. Use a 2″ round biscuit cutter to cut out biscuit rounds and place them on the prepared baking sheet. Gather dough scraps and gently pat them together to form another 1″ thick flat of dough and continue cutting out biscuits. Take care to not overwork your dough, as this can yield tough biscuits. Brush the tops of the biscuits with the melted butter and sprinkle with additional chopped pecans, if desired. Bake in the preheated oven for 12-14 minutes or until the edges and tops of the biscuits are adequately golden. Serve buttered with additional honey, if desired. NOTES Be sure to use very cold butter and milk. Butter and milk that is not cold enough can prevent your biscuits from rising well. Do not overwork your dough at any phase of the preparation. The folding of the dough helps to create flaky layers within the biscuit, but is not necessary if you don’t care about this. For flakiest layers, use a sharp biscuit cutters and push straight down into the dough. Refrain from twisting the cutter as you insert it into the dough as this can cause the edges to seal off and keep from rising well. You can substitute walnuts, almonds, or another preferred variety of nut for this recipe, if desired. You can substitute additional melted butter with heavy cream or milk. To reheat biscuits, toast in a toaster oven until fragrant. Don't be like Aunt Dudebro <3 Posted 03 July 2017 - 03:22 AM Mango Sorbet Recipe - 4 diced mangoes - ½ cup honey - ½ cup water - Wash and Cut mangoes into ½-inch cubes and put on baking sheet. Cover and freeze them for 4 hours. - Take a food processor, add the frozen mangoes, water, and honey. Mix them until the mixture become smooth. - Now, Remove from the food processor and scoop into the tray. - Now, Freeze this mixture for one additional hour. Don't be like Aunt Dudebro <3 Posted 04 July 2017 - 12:50 AM GLUTEN FREE FUNFETTI CAKE WAFFLES. INGREDIENTS COCONUT VANILLA FROSTING: - 1 Cup organic palm shortening, - 1/4 Cup coconut butter, - 3 Tablespoons maple syrup - 2 Tablespoons coconut milk, - 1 Teaspoon vanilla extract - 3 Eggs (room temperature) - 1 Cup light coconut milk, - 4 Tablespoons coconut oil, melted - 3 Tablespoons maple syrup (room temperature) - 1 Teaspoon vanilla extract - 1 1/4 Cup cassava flour, - 1/2 Teaspoon baking soda - Pinch of sea salt - 2-3 Tablespoons sprinkles (see notes for brands) - Make the frosting: Make sure your ingredients are all at room temperature. Combine the ingredients in a medium-sized mixing bow, and whisk together until the frosting is smooth. Chill in the fridge until the waffles are cooked - In a large bowl, whisk together the eggs and coconut milk. Whisk in the coconut oil, maple syrup and vanilla. - Mix in the cassava flour, baking soda and salt until the batter is well combined and smooth. - Stir the sprinkles into the batter. - Heat your waffles iron, and cook the waffles per the instructions of your waffle iron until all of the batter is gone. The recipe will make 3-4 large waffles. - Serve immediately topped with Coconut Vanilla Frosting, maple syrup and additional sprinkles. Don't be like Aunt Dudebro <3 Posted 10 July 2017 - 12:16 AM Ingredients - 1 cup (2 sticks) unsalted butter - 8 ounces 72%-cocoa dark chocolate, coarsely chopped - 1/3 cup red wine - 4 large eggs, at room temperature - 3/4 cup granulated sugar - 1 teaspoon pure vanilla extract Recipe - Preheat the oven to 350 (F). Prepare a 9-inch springform baking pan by spraying liberally with cooking spray and lining the base with parchment paper. Spray the parchment paper. - In a double boiler (or a heatproof bowl set over a pan of boiling water, ensuring that the bottom of the bowl does not touch the water), combine 1 cup unsalted butter and 8 ounces coarsely chopped dark chocolate. Melt, using a heatproof rubber spatula to stir occasionally. When both the butter and the chocolate are fully melted, remove from heat. Gently whisk in 1/3 cup red wine, and set on a wire rack to cool slightly. - In the bowl of a freestanding electric mixer with a fitted whisk attachment, combine 4 large eggs, 3/4 cup granulated sugar, and 1 teaspoon pure vanilla extract. Whip on medium-high speed until very light and fluffy, at least 5 minutes. - Once the egg and sugar mixture is light and fluffy and has doubled in size, gently fold the cooled chocolate mixture (from the 2nd step) into the egg and sugar mixture until the batter is fully incorporated and is a uniform chocolate color. Transfer the batter to the prepared springform pan and bake for 35 to 40 minutes. Transfer the cake to a wire rack to cool for 10 minutes, before running an offset spatula or butter knife around the cake pan. Remove the side ring of the pan from the cake, and allow to cool on the wire rack. - Serve with fresh whipped cream. As the cake cools, it will deflate and sink slightly — a fresh, warm cake will have a chocolate lava cake texture, while a cool cake will have a dense, brownie-like texture. Don't be like Aunt Dudebro <3 Posted 10 July 2017 - 02:00 AM Low Cal "Ice Cream" Ingredients: - 3 egg whites (60 cal) - 20g Truvia baking blend (50 cal) - 2 packets fat free hot chocolate (50 cal) - Pinch cream of tartar - Dash of cinnamon and chili powder. Optional, but a fucking game changer. Steps: - Put egg whites, truvia, and cream of tartar into a bowl. Blend until frothy. - Add in cocoa one packet at a time, blending until the mixture looks foamy, but still runny. Mix in cinnamon and chili. - Freeze for 2-3 hours. Alternatively, freeze for half an hour, checking every 5 minutes until your impatience causes you to gulp it down like an animal. Don't be like Aunt Dudebro <3 Posted 11 July 2017 - 11:51 PM Blueberry Lavender Cheesecake Crust- 40 vanilla wafers 1 tbsp (15 mL) dried culinary lavender ¼ cup (60 mL) unsalted butter, melted 1 tbsp (15 mL) granulated sugar Filling- 2 bars (each 100 g) good-quality white chocolate, chopped 1 tbsp (15 mL) dried culinary lavender 3 pkgs (each 250 g) brick-style cream cheese, softened ½ cup (125 mL) granulated sugar 3 eggs 3 tbsp (45 mL) wild blueberry jam Fresh blueberries and fresh, organic lavender sprigs for garnish Directions- 1 For crust, preheat oven to 350°F (180°C). 2 In a food processor, process vanilla wafers and lavender until fine crumbs form. Add butter and sugar and pulse briefly until mixture is combined and crumbly. 3 Tip crumb mixture into a 9-inch (23-cm) springform pan and press evenly over base. Bake until firm and fragrant, 8 to 10 minutes. Set crust aside to cool. 4 Reduce oven temperature to 325°F (160°C). 5 For filling, put chocolate in a heatproof bowl set over a saucepan of hot, not boiling, water. Stir occasionally until chocolate is almost completely melted. Remove bowl from heat and stir until chocolate is melted and smooth. Set aside to cool slightly. 6 In a clean spice or coffee grinder, grind lavender until a fine powder forms. Set aside. 7 In bowl of a stand mixer fitted with paddle attachment, beat cream cheese and sugar on medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl once or twice. 8 Add melted chocolate and ground lavender. Beat on low speed until combined. Scrape down sides of bowl. 9 Beat in eggs, 1 at a time, on medium speed, scraping down sides of bowl once or twice. 10 Pour filling over crust. Drop small spoonfuls of blueberry jam evenly over filling. Swirl decoratively with the blade of a slim knife. 11 Bake cheesecake until centre is almost set, 50 to 55 minutes. Do not overbake. 12 Remove cheesecake from oven and place pan on a wire rack. Run a thin spatula around edge of cheesecake to loosen it from sides of pan. Let cool for 1 hour, then refrigerate until chilled, about 3 hours. Cover pan tightly and refrigerate overnight. 13 Release sides of pan and slide cheesecake onto a serving plate. Cut into wedges and garnish with blueberries and lavender sprigs. Don't be like Aunt Dudebro <3 0 user(s) are reading this topic 0 members, 0 guests, 0 anonymous users
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4 ukusna mini predjela Dolaze li vam obitelj i prijatelji na ručak? Sigurno ih želite impresionirati svojim kulinarskim umijećem, ali ne želite puno vremena potrošiti u svojoj kuhinji. Ne brinite, imamo baš ono što vam treba, a sve što vam treba je kalup za muffine. Dolaze li vam obitelj i prijatelji na ručak? Sigurno ih želite impresionirati svojim kulinarskim umijećem, ali ne želite puno vremena potrošiti u svojoj kuhinji. Ne brinite, imamo baš ono što vam treba, a sve što vam treba je kalup za muffine. Mini palenta sa slaninom i plavim sirom Plavi sir zvuči vrlo sofisticirano, a slanina je jednostavno preukusna, stoga će vaši gosti zasigurno biti zadovoljni ovim predjelom. Sve što vam treba su: - 60 g slanine - 3 i ½ čaše pilećeg bujona - 1 čajna žličica soli - 1 čaša palente - ulje - 60 g plavog sira Sve što trebate je: - U loncu srednje veličine zakuhajte bujon i sol. Umiješajte palentu, smanjite toplinu i nastavite kuhati, konstantno miješajući idućih 10 minuta. - Ispunite kapule za muffine palentom i u sredini napravite male rupe. Hladite 20 minuta. - Zagrijte pećnicu, stavite foliju na protvan i premažite ju uljem. Izvadite palentu iz kalupa za muffine i stavite ju na foliju. U rupe stavite plavi sir i slaninu. - Pecite 5 minuta i poslužite dok je vruće ili kada se ohladi. Biljne fritate Ovo su fitate fenomenalnog okusa, izgledaju slatko, a možete ih napraviti od gotovo bilo čega. Sve što vam treba su: - 1 žlica maslaca - 1 vlašac - 9 jaja - ½ čaše vrhnja za kuhanje - 1 čajna žličica soli - ¼ čajne žličice crnog papra - 4 žlice nasjeckanog svježeg bilja (peršin, vlasac, majčina dušica) Sve što trebate je: - Zagrijte pećnicu na 175 °C. - Otopite maslac, dodajte vlašac i kuhajte 3 minute, potom ostavite da se ohladi. Umiješajte jaja, vrhnje, sol, papar i bilje i sve dobro promiješajte. - Mješavinom napunite kalupe za maffine te pecite 12 – 15 minuta. - Pričekajte minutu te uklonite jelo iz kalupa. Zalogajčići od sira Umjesto da sir samo narežete, napravite nešto novo s njim i prezentirajte ga na malo moderniji način. Sve što vam treba su: - 250 g makarona - 2 žlice maslaca - 2 žlice brašna - ¾ čaše mlijeka - 85 g krematsog sira - 2 žlice majoneze - 4 čajne žličice senfa - 1 veliko jaje - 2 čaše sira - ½ čaše krušnih mrvica Sve što trebate je: - Zakuhajte slanu vodu u velikom loncu te stavite makarone. Pustite ih da se skuhaju, ocijedite ih te ostavite sa strane. - Otopite maslac, dodajte brašno i dvije minute kuhajte konstantno miješajući. Dodatje mlijeko i nastavite kuhati još 5 minuta, potom lonac uklonite s vatre i ostavite da se ohladi. Izmiješajte kremasti sir, majonezu i senf i miješajte dok ne dobijete glatku smjesu. - U mješavinu dodajte ohlađenu smjesu od brašna te jaje. Dodajte sir i krušne mrvice te sve izmiješajte. Na kraju dodajte tjesteninu i promiješate. - Zagrijte pećnicu na 190 °C. Stavite mješavinu u kalupe za muffine te pecite 10 minuta. - Ostavite da se 5 minuta hladi i izvadite jelo iz kalupa. Keksi od ružmarina, rajčica i pršuta Dekadentno jelo i vrlo sofisticirano, a tako lako za pripremiti. Ovi će keksi biti veliki hit među svim prisutnima, a bilo bi dobro da ih ispečete netom prije serviranja. Sve što vam treba su: - 2 čaše brašna - 1 čaša parmezana - 1 žlica praška za pecivo - 1 čajna žlićica šećera - 1 čajna žličica crnog papra - ½ čajne žličice soli - 1 čaša mlijeka - ½ čaše otopljenog maslaca - ¾ čaše rajčica - 4 žlice ružmarina - 120 g pršuta Sve što trebate je: - Zagrijte pećnicu na 230 °C. - Izmiješajte brašno, 1 čašu parmezana, prašak za pecivo, šećer, papar i sol. Dodajte mlijeko, maslaca, rajčice i ružmarin te dobro promiješajte. - Masu stavite u kapule za muffine te ju pospite parmezanom. Kekse pecite 10 minuta. Ostavite da se keksi ohlade te ih izvadite iz kalupa i poslužite ih uz narezani pršut.