Cranapple Crisp

Berry Cheesecake Streusel Bars

Blueberry Pie

From JoyOfBaking.com

Lemon Mousse

Ingredients:

• 1 1/3 cups heavy cream, or as needed
• 3 lemons
• 2 cups whole-milk ricotta cheese
• 1 tsp. vanilla extract
• 1/2 cup sugar
• 3 cartons raspberries, each about 6 oz.

Directions:

In a bowl, using an electric mixer, beat 1 cup of the cream on medium-high speed until medium-firm peaks form, about 1 minute. Do not overwhip.


Finely grate the zest from 1 lemon and squeeze the juice from 2 lemons. In a large bowl, combine the ricotta, vanilla, lemon zest and juice, 1/4 cup of the sugar and the remaining 1/3 cup cream. Using the electric mixer, beat the mixture on medium speed until smooth, adding more cream as needed to achieve a velvety consistency. Using a rubber spatula, fold the whipped cream into the ricotta mixture.


Squeeze 1 Tbs. juice from the third lemon. In a blender, combine two-thirds of the raspberries, the 1 Tbs. lemon juice, the remaining 1/4 cup sugar and 3 Tbs. water and process until smooth. Strain the raspberry sauce through a fine-mesh sieve into a bowl and discard the seeds.

Spoon the mousse into individual bowls and drizzle generously with the raspberry sauce. Garnish with the remaining whole berries and serve immediately. Serves 8. 

Strudel de Manzana

Mi receta.

Strudel de Manzana

Pumpkin Spice Cupcakes with Honey Cinnamon Cream Cheese Frosting

Pumpkin Spice Cupcakes
Makes 24 cupcakes

Apple Cheesecake Bars

Coffee cheesecake

from Home Cooking Rocks

Pastel helado de queso ~ Corregido!

Compré un paquete de fresas que se veía lo suficientemente sospechoso como para buscar en qué usarlo lo antes posible, así que decidí intentar con esta receta, especialmente después de que Áak me dejara el comentario acerca de la grenetina (¿y sabes qué, Áak? Tenías razón).  A continuación la receta corregida:

Pay de Queso y Manzana

De Kraft

190 g de queso crema
50 g de azúcar blanca
250 g de pasta de hojaldre refrigerada

Relleno:
6 manzanas peladas y en rebanadas
4 cudas mantequilla
6 cudas azúcar
1 cuda canela
1/4 tza agua
1 cudita Maizena

Se precalienta el horno a 180°C. Se derrite la mantequilla en una sartén y se agregan las manzanas, cocinándolas por 5 minutos.  Se agrega el azúcar y canela, y se cocina 2 minutos más.  Se añade el agua, y al hervir ésta, la Maizena.  Se mueve por 5 minutos y se deja enfriar.

Se extiende la masa sobre una superficie plana usando un rodillo, luego en un refractario para pay. Se pincha con un tenedor y hornea 20 minutos.  Se acrema el queso crema con el azúcar y se extiende sobre la masa de hojaldre; se decora con la manzana, se deja enfriar y se sirve.

Philly Cheesecake Brownies

Prep time: 20 minutes
Baking time: 40 minutes

1 pkg (19.8 oz) Betty Crocker Fudge Brownie Mix
1 pkg (8 oz) Philadelphia cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla

Prepare brownie mix as directed on package. Pour into 13x9-in baking pan.

Beat cream cheese with electric mixer on medium speed until smooth. Add sugar, mixing until blended. Add egg and vanilla; mix just until blended.

Pour cream cheese mixture over brownie mixture; cut through batter with knife several times for marbled effect.

Bake at 350°F for 35-40 minutes or until cream cheese mixture is slightly browned. Cool; cut into squares.

Pay marmoleado de zarzamoras

Ingredientes

1 base de pay
1 1/2 paq. queso philadelphia g
1/2 bote de crema chantilly
1/3 tz azucar
limon
fresas/zarzamoras congeladas

Se baten el queso, la crema y el azucar, con el jugo de medio limon. Se divide la mezcla a la mitad.

Aparte, se ponen en una ollita las fresas, zarzamoras, etc., necesarias para decorar el pay con un poco de agua. Antes de que hierva se le agrega una cuda. de azucar y el jugo de medio limon. Ya que las moras suelten juguito, se apagan.

La mitad de la mezcla se bate con el jugo de las moras. Se echan las mezclas sobre la base, despacito para que no se combinen, y se mete al congelador. Mientras, las fresas pueden refrigerarse.

Un rato despues (ya que el pay este un poco congelado) se acomodan las moras y se congela otra vez.

Brownies condimentados

Agregar a la mezcla de brownies:

3/4 cudita. de chipotle molido
1 cudita. de canela

Sírvanse con helado de vainilla o dulce de leche espolvoreados con canela.

Fantasy Fudge

101 Cookbooks

Possible substitutions:
Ricemellow Creme = Regular marshmallow creme
Butter = Coconut oil

1 9.7-ounce bar of good-quality semi-sweet chocolate (62% Scharffen Berger)
3 cups organic cane sugar
3/4 cup unsalted butter
2/3 cup lite coconut milk (regular is fine too)
7 ounces Ricemellow Crème (or the marshmallow creme of your choice)
2 teaspoons vanilla extract
1 cup chopped walnuts (optional)

Butter a 13x9 baking dish. Alternately, you can line it with parchment paper. Finely chop the chocolate bar and set aside.

Combine the sugar, butter, and coconut milk in a thick-bottomed medium-large saucepan. Bring the mixture to an active boil, stirring constantly. Continue boiling for five minutes over medium heat - if you are using a candy thermometer it should reach about 235F degrees. Remove from heat, stir in the chopped chocolate. Continue stirring until the chocolate is melted, add then add the Ricemellow Creme, vanilla, and nuts (if you are using them).

Pour the fudge into the prepared baking dish, and let cool. After 5 minutes or so, I use a spatula to make a swirl texture on the top of the fudge (optional). You can let it set at room temperature, but I like to let it cool in the refrigerator overnight, where it sets up nicely, making it simple to slice into 1/2-inch cubes.

Tip: A thin knife is best for cutting, or (even better) a large pizza cutting wheel.
Makes a couple hundred tiny fudge bites.

Double Chocolate Mousse Pie

About.com

INGREDIENTS:

• 1 9-inch chocolate graham cracker crust
• 1 envelope unflavored gelatin
• 2 tablespoons cold water
• 1/4 cup boiling water
• 1 cup sugar
• 1/2 cup Dutch processed cocoa
• 2 cups (plus) whipping cream
• 2 teaspoons vanilla
• chocolate shavings, optional

PREPARATION:

Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir for 2 minutes until gelatin is completely dissolved and mixture is clear. Cool slightly.

Mix sugar and cocoa in small bowl; set aside. Put whipping cream and vanilla in stand mixer bowl or regular bowl. Beat on medium speed, while gradually adding sugar mixture. Scrape bottom of bowl often. Beat until still. Add gelatin mixture; beat until well combined.

Carefully spoon into crust. Refrigerate about 3 hours. Prior to serving extra whipped cream and chocolate shavings. Store covered in refrigerator. 6 to 8 servings.

Hazelnut Coffee Dacquoise

The Red Hot Chili Paper

Hazelnut Meringue (prepare 1 day ahead)

6 egg whites
1-1/2 cups sugar
1/4 tsp. cream of tartar
pinch of salt
1-1/2 cups toasted ground hazelnuts

Butter Cream Filling (2 cups)

3/4 cup sweet butter, softened
7/8 cup confectioner's (icing) sugar
3 egg yolks (optional)*
1/2 cup Kahlua
2 large fresh mangos**


Directions:

Meringue: Beat egg whites until stiff peaks are formed. Add salt and cream of tartar. Beat in 4 tbsp. of sugar, one at a time. The mixture should be stiff and glossy. Mix the remaining sugar with the ground hazelnuts an fold into the mixture. Preheat oven to not more than 200 (or "warm" setting) Grease and flour 2 baking sheets. Drop a heaping tablespoon of mixture onto baking mixture to form a meringue half. Makes 13 halves - one for tasting :-) Bake for 1 - 2 hours until set. Turn off heat and leave in warm oven for 2 hours.
Butter Cream Filling: Combine all ingredients and beat until smooth. *Egg yolks make it smoother and creamier but if you have hesitations about using raw egg leave it out - the cream is still fine.
Assembly: Spread butter cream between 2 meringues making a "sandwich". Decorate with whipped cream or more butter cream and whole hazelnuts. Garnish with fresh mangoes. ** Obviously any type of fruit can be used here as a garnish!

Strawberry Balsamic Truffles

wikiHow

* 11 oz 70% cocoa content quality chocolate
* 1 cup of cream (or half and half)
* 1 tablespoon of balsamic vinegar
* 1/4 cup of dehydrated strawberries
* 1 tsp of cornstarch
* Additional dark, high quality chocolate for coating truffles

To Make the Truffles

1. Break up 11 ounces of the chocolate into smaller pieces. Place pieces into a food processor and whirl into fine bits.
2. Bring 1 cup of cream (or half and half) to a simmer.
3. Remove cream from heat before adding 1 tablespoon of balsamic vinegar to the hot cream. Don’t be alarmed, as the vinegar will immediately cause the cream to curdle. This is a natural reaction.
4. Pour the hot cream into the food processor already filled with chocolate bits and pulse for 15 seconds. You have just created what is known as "ganache".
5. Pour the ganache into a glass loaf pan. Cover with plastic wrap and allow to cool at room temperature. The truffle ganache will set to a firm consistency. Refrigerate for several hours, well covered.
6. Prepare the truffles after allowing the ganache to set for several hours. Scoop out portions with a small ice cream scooper; create thumb tip sized truffle pieces.
7. Round down the edges of your truffle pieces, using your fingertips. You should aim to make the little truffle balls as smooth as possible. Think of truffle chocolates you have eaten before to get the proportions in your mind.

To Coat the Truffles in a Layer of Fine Chocolate

1. Prepare a double boiler. Heat finely chopped quality dark chocolate until just barely melted. Remove from the heat and stir. Add a couple tablespoons more of finely chopped chocolate and continue stirring until this second addition of chocolate is melted in. The melted chocolate mixture should be just smooth and barely warm, not hot.
2. Place a spoonful of melted chocolate in the palm of your hand. Place one of your truffle pieces in the puddle of chocolate. Swirl the truffle piece around to coat it entirely. The resulting shell of chocolate can be quite thin; in fact, it is preferable to make it as thin as possible.
3. Prepare the dehydrated strawberries. If your dehydrated strawberries are not already in powdered form, you will need to either blend them or crush them in a mortar and pestle to create a powder. To keep the fruit powder nice and loose, add 1 tsp of corn starch and stir. If they are already in powdered form, proceed to the next step.
4. Drop the chocolate-coated truffle into the bowl of strawberry powder. Shake gently to coat. If preferred, use the tines of a fork to gently push the truffle around in the powder.
5. Allow the outer shell to set before gently spooning the powdered truffle out of the powdered strawberry mixture. Place the finished truffle onto a non-stick surface to finish firming up.
6. Serve or deliver as gift complete with box, cellophane wrap and a beautiful big bow. Don't forget to include a card telling the recipient that you made them.

Tips
* If your ice cream scooper makes truffles that are too big, you can cut them in half.
* Ganache is a French cooking term. It refers to the mixture that is created when heavy cream and chocolate are combined; the delightful part that makes up the truffle.
* If you have a hot kitchen, find a cool space for the ganache to set.
* A double boiler is also known as a bain - marie for those familiar with French cooking terms. Glass double boilers are superb for chocolate making but you can improvise if necessary, with a saucepan sitting in another saucepan, surrounded by water.

Chocolate Truffles

wikiHow

* 8 3/4 oz dark chocolate (see Tips)
* 5 1/2 fl oz cream
* 1 1/4 oz unsalted butter
* 2 3/4 oz dark cocoa powder
* 2 Tbsp water
* 2 1/8 pt water

# Prepare the double boiler (also known as a bain marie). Place a medium cooking pan in a high heat and pour around 1 litre of water. Bring the water to a simmer.
# Place the chocolate bar on a chopping board and cut or break it into squares. Usually, following the lines on the chocolate will suffice, unless the bar is divided into very large pieces.
# Add 2 tablespoons of water into the pan (to help the chocolate melt--this is optional, as some people believe doing this encourages the chocolate to seize, as described in the Warnings) and then put the chocolate pieces in.
# Place the small cooking pan containing the chocolate into the medium one (containing the water).
# Stir constantly as the chocolate melts. This step should take around 8 minutes.
# Add the cream gently and combine well to make the ganache. Do not remove the pan from heat; keep it at melting temperature and continue stirring until the cream is completely mixed with the chocolate.
# Remove the pan from the heat source and leave it to rest until cool.
# Add the butter.

* Bring the water to a simmer again and place the pan containing the ganache on the heat once more.
* Add the butter and stir to fully melt it. When done, turn the heat off and remove the pan.

# Pour the ganache into a large bowl using the spatula to remove the rest from the pan. Line the surface of the ganache with plastic wrap (this prevents a film from developing at the surface). Put the bowl in the fridge until the mixture is stiff (about an hour).
# Make the truffles.

* Take the bowl from the fridge and place it in the work surface.
* Place the cocoa powder into the medium bowl.
* Use a melon baller, small ice cream scoop, or teaspoon to get small amounts of the ganache.
* Make small balls, rolling them into the palm of your hands as quickly as possible before they melt too much.
* Put them into the bowl with the cocoa powder and roll around until they are coated.
* Place the truffles into a serving bowl or on a tray.

Tips:

* You can experiment with different flavors and coatings.

o You can stir in small amounts of flavoring (like liqueur) after the ganache is prepared but before it is cooled in the fridge, and you can coat the truffles in a wide variety of coatings other than cocoa powder such as nuts, cinnamon, powdered sugar and coconut.
o You can boil flavorings into the cream. Get creative using different kinds of tea flavors like chai or earl grey. You can also boil in jam or add herbs to the cream and then strain it before adding it to the chocolate.
o Another good way to add flavor is to stir it in with the butter, but this only works for flavorings with butter-like consistency, like peanut butter.
* To give the truffles a hard, outer coating, you will need to learn how to temper chocolate, which is an advanced technique beyond the scope of this article.
* As you're scooping the ganache, work quickly or else the ganache will get too warm and start sticking to the scooping device and your hands, reducing the amount of chocolate that makes it into your truffles. If necessary, make the truffles in batches, putting the bowl back into the fridge to re-chill before starting again.
* Use the best chocolate you can find. If you're going to make decadent chocolate truffles, don't skimp by using cheap, ridiculously sweet brands. Cheap baking bars are usually packed with extra sugar and can make for a grainy ganache. Some high quality brands worth trying are: Michel Cluizel, Perugina, Wedel, Domori, Amedei, Valrhona, Neuhaus, Marcolini, Lindt, Felchlin, Guittard, Scharffen Berger, Santander, Malagasy, Weiss, El Rey, Theo, Bonnat, Pralus, Castelain, Slitti, Dagoba, Green and Black's, and Ghirardelli.
* Some traditional recipes do not use butter. To try it, follow the steps above, with only a few differences:

o Chop the chocolate into finer pieces, preferably shards.
o Boil the cream before adding it to the chocolate.
* The chocolate to cream ratio should always be around 2:1.

Guiness Ice Cream

as published on the Boston Globe
posted by Ellie

Makes 1 quart

1/2 vanilla bean, split lengthwise
1 cup whole milk
1 cup heavy cream
2/3 cup Guinness stout
2 tablespoons plus 2 teaspoons molasses
4 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract
1. In a medium saucepan, scrape in the vanilla bean seeds. Add the pod, milk, and cream. Bring to a boil over medium heat. Turn off the heat, cover the pan, and let the flavors infuse for 30 minutes.

2. Meanwhile, in a small saucepan over medium-high heat, whisk together the stout and molasses. Bring to a boil and turn off heat.

3. In a large mixing bowl, whisk the yolks, sugar, and vanilla extract. Whisk in a few tablespoons of the hot cream mixture, then slowly whisk in another 1/4 cup of the cream. Add the remaining cream in a steady stream, whisking constantly. Pour the mixture back into the saucepan.

4. Stir the beer mixture into the cream mixture. Cook the custard over medium heat, stirring often with a wooden spoon, for 6 to 8 minutes or until the custard thickens enough to coat the back of the spoon.

5. Strain the mixture into a bowl and refrigerate for at least 2 hours or overnight. Process the custard in an ice cream maker according to the manufacturer's instructions.
 

Tirami Su

by Lisa (lol) LTL

serves 6

2 egg whites
4 egg yolks
1 1/4 cups confectioners sugar
1 3/4 cups mascarpone cheese
7 ounces ladyfingers
3/4 cup freshly brewed extra strong coffee, cooled
7 ounces semi sweet chocolate, grated
unsweeted cocoa powder for dusting

stiffly whisk the egg whites in grease-free bowl

beat the egg yolks with the sugar in another bowl until pale and fluffy

gently fold in mascarpone, then egg whites

make a layer of ladyfingers on the base of a deep retangular serving dish and brush them evenly with coffee

cover with a layer of the mascarpone cream and sprinkle with a little grated chocolate

continue making layers until all ingredients used
ending with a layer of mascarpone cream

dust with cocoa and chill in refrig for about 3 hours