Chocolate Hazelnut Affogato


Chocolate Hazelnut Affogato
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Chocolate Hazelnut Affogato
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350℉. On a small baking sheet or pie plate, spread hazelnuts in a single layer and toast for 10-13 minutes until starting to turn golden. Allow to cool to room temperature and coarsely chop.
  2. Combine heavy cream and icing sugar and whip until soft peaks form. Keep chilled until ready to use.
  3. Brew 4 shots of espresso or use espresso powder as per product instructions. Combine with Frangelico liqueur.
  4. Place a scoop of ice cream in individual serving dishes or glasses. Pour 1/4 of espresso/liqueur into each dish. Top with a dollop of whipped cream and garnish with chopped hazelnuts. Serve immediately.

Parsnip Spice Muffins

Parsnip Spice Muffins
Print Recipe
Servings Prep Time
12 muffins 20 minutes
Cook Time
25-28 minutes
Servings Prep Time
12 muffins 20 minutes
Cook Time
25-28 minutes
Parsnip Spice Muffins
Print Recipe
Servings Prep Time
12 muffins 20 minutes
Cook Time
25-28 minutes
Servings Prep Time
12 muffins 20 minutes
Cook Time
25-28 minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat oven to 350℉ and line 12 muffin tins with parchment or muffin liners. In a small bowl whisk together flour, baking powder, spices and salt. Set aside.
  2. In a large bowl whisk together oil and sugar. Add eggs one at a time, incorporating after each. Whisk in applesauce, milk and vanilla to combine. Whisk in flour mixture and parsnips until just combined. Stir in pecans.
  3. Divide batter equally between prepared muffin tins using a generous 1/4 cup of batter each. Bake in preheated oven for 25-28 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool for 5 minutes. Remove to a cooling rack and allow to cool to room temperature.
  4. In a small bowl stir together cream cheese, icing sugar, milk and vanilla to form a smooth texture. Drizzle or spread onto cooled muffins.

Peanut Butter Tarts


Peanut Butter Tarts
Print Recipe
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
10 minutes 80 minutes
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
10 minutes 80 minutes
Peanut Butter Tarts
Print Recipe
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
10 minutes 80 minutes
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
10 minutes 80 minutes
Ingredients
Tart Shells
Ganache
Filling
Servings: people
Instructions
Tart Shells
  1. Preheat oven to 350℉. In a food processor pulse together Nilla wafers, peanuts and sugar until you have a course uniform crumb. Drizzle in melted butter and pulse a few times to combine. Using 8, 4" mini tart pans with removable bottoms add 1/4 cup of crumb mixture to tart pan and evenly spread over the bottom and up the sides, pressing lightly to compact. Place prepared tart shells on a large baking sheet and bake for 10 minutes. Remove and allow to cool at room temperature.
Ganache
  1. Heat heavy cream in a small sauce pan or microwave until hot. Pour over chopped chocolate and allow to sit for 1-2 minutes to melt. Add sweetened condensed milk and whisk until smooth. Scoop 1tbsp of ganache into cooled tart shells and spread out evenly over the bottom. Reserve remaining ganache for drizzling. Refrigerate tart shells for 15-20 minutes to firm up ganache.
Filling
  1. Beat cream cheese and peanut butter together until light and fluffy. Add icing sugar, sweetened condensed milk and vanilla. Beat until combined and smooth.
  2. Beat heavy cream until stiff peaks form. Fold into peanut butter mixture. Scoop a full 1/4 cup of filling into each tart shell, smooth out the top as desired. Chill for at least an hour. Drizzle remaining ganache over tarts and garnish with shaved chocolate and/or chopped peanuts and serve.
Recipe Notes

You may need to warm the reserved ganache for drizzling.  Simply microwave under medium power, whisking at 10 second intervals.

Gingerbread Roll

Gingerbread Roll
Print Recipe
Light chiffon cake rolled with brandied whipped cream, crowned with a silky sweet icing and caramel drizzle.
Servings
10 people
Servings
10 people
Gingerbread Roll
Print Recipe
Light chiffon cake rolled with brandied whipped cream, crowned with a silky sweet icing and caramel drizzle.
Servings
10 people
Servings
10 people
Ingredients
Cake
Filling
Icing
Servings: people
Instructions
Cake
  1. Preheat oven to 350℉. Spray a 15 1/2" x 10 1/2" x 1" baking sheet with non stick spray and line pan with parchment paper. Whisk together egg yolks, sugar and ginger until light and tripled in volume, approximately 5 minutes. Add butter, molasses, and vanilla, whisking to combine. Sift together flour, baking powder, baking soda, spices, and salt. Fold sifted ingredients into egg yolk mixture until just combined. Do not over mix.
  2. Using a separate clean bowl beat egg whites and cream of tartar until soft peaks form. Add 2 tbsp of sugar and continue to beat until egg whites are just stiff. Add approximately 1/3 of the egg whites to the egg yolk mixture and fold in gently. Fold in another 1/3 of egg whites until just combined. Repeat folding with the remaining 1/3 of egg whites. Pour batter into prepared pan, spreading gently but evenly. Bake in preheated oven on middle rack for approximate 13 minutes until a tooth pick comes out clean. Do not over bake.
  3. Spread out a clean kitchen towel and dust generously with icing sugar. Loosen edges of cake and carefully invert cake onto towel. Remove parchment paper and brush cake generously with brandy. Roll warm cake in the towel starting at the long end. Tuck in ends of towel and allow cake to cool in towel.
Filling
  1. Whisk together heavy cream, sour cream, brown sugar and brandy until stiff. When cake has completely cooled, unroll and spread filling evenly over surface. Reroll cake without the towel and place on serving platter with seam side down. Cover and refrigerate while icing is prepared.
Icing
  1. In a small sauce pan combine brown sugar, heavy cream, and vanilla. Heat over medium heat until sugar has dissolved and the mixture begins to simmer. Remove from heat and allow to chill completely in the refrigerator or freezer, stirring once or twice.
  2. While mixture is chilling, beat together butter, icing sugar, allspice and ginger until light and fluffy. Gradually add chilled cream mixture and continue to beat until combined and fluffy.
  3. Evenly spread icing onto cake and drizzle with caramel sauce. Chill cake for at least 2 hours. To serve, cut into thick slices on a slight angle and serve with extra caramel sauce.

Lemon Poppy Seed Tartlets

Lemon Poppy Seed Tartlets
Print Recipe
Servings
8 tartlets
Servings
8 tartlets
Lemon Poppy Seed Tartlets
Print Recipe
Servings
8 tartlets
Servings
8 tartlets
Ingredients
Shells
Lemon Curd
Topping
Servings: tartlets
Instructions
Tart Shells
  1. In a food processor pulse together flour, sugar, salt and poppy seeds. Add butter and pulse to combine. The mixture will be crumbly and the butter should be pea size. In a small bowl whisk together yolk, water and lemon juice. Pour into processor and pulse to combine.
  2. Scoop approximately 1/4 cup of dough into each tart shell. Gently press the dough evenly over the bottom and up the sides to cover the entire tart pan. Prick the bottoms of the shells with a form and chill for 20 minutes.
  3. In a preheated 350℉ oven bake the tart shells on a baking sheet for 20-25 minutes until lightly browned. Remove and cool on a wire rack. Remove tart shells from pan and fill with lemon curd. Each shell will hold approximately 3 Tbsp of lemon curd.
Lemon Curd
  1. In a heavy saucepan whisk together all ingredients except the butter. Add butter all at once and stir over medium low heat, whisking constantly until butter is melted and the curd has thickened. Pour through a fine sieve, cover immediately with plastic wrap directly on the curd surface, chill.
Topping
  1. With an electric mixer, beat the cream until soft peaks form. Add icing sugar and lemon juice and continue to beat until stiff peaks form. Garnish the tartlets as desired with a piping bag or dollop, sprinkle with poppy seeds.
Recipe Notes

The tart shells can be made ahead up to two days, stored in an airtight container. The Lemon Curd recipe makes more than you will need to fill the tart shells.  It will keep for one week, covered and refrigerated. Wonderful on muffins or scones.  Can also freeze the lemon curd for future use.

Recipe Source:  Adapted just slightly from Epicurious Lemon and Poppy Seed Tartlets, April 2001