3 cups heavy cream 6 tablespoons Bailey's liqueur 1 teaspoon cornstarch 1 teaspoon water 14 cups 3/4-inch cubes French bread with crust (about 12 ounces) 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 6 ounces white chocolate, chopped 4 large eggs 3/4 cup sugar 2 1/2 teaspoons vanilla extract 1/2 cup milk Nonstick vegetable oil spray For sauce: Bring… Continue reading Bread Pudding with Bailey’s
Category: Dessert
Chocolate Walnut Spice Cookies
3/4 cup (butter, softened 1/2 cup (packed) golden brown sugar 1/3 cup sugar 1 large egg 1 teaspoon vanilla extract 1 2/3 cups all purpose flour 1 teaspoon salt 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 14 ounces semisweet chocolate, coarsely chopped 1 cup coarsely chopped toasted walnuts Beat first… Continue reading Chocolate Walnut Spice Cookies
Banana Chocolate Chip Muffins
1 1/2 cups all purpose flour 2/3 cup sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 cup mashed ripe bananas (about 2 large) 1 large egg 1/2 cup (1 stick) unsalted butter, melted 1/4 cup milk 3/4 cup semisweet chocolate chips Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin… Continue reading Banana Chocolate Chip Muffins
Black and White Creme Brulee
8 large egg yolks 1/3 cup plus 8 teaspoons sugar 3 cups whipping cream 1 vanilla bean, split lengthwise 4 ounces bittersweet (not unsweetened) or semisweet chocolate, very finely chopped Preheat oven to 350°F. Whisk egg yolks and 1/3 cup sugar in large bowl to blend. Pour cream into heavy medium saucepan. Scrape in seeds from… Continue reading Black and White Creme Brulee
Chocolate Guinness Pudding
8 large egg yolks 1 cup sugar One 14.9-ounce can Guinness Draught 3 cups heavy cream 7 ounces high-quality bittersweet (70 to 72% cacao) chocolate, finely chopped In large mixing bowl, whisk together egg yolks and sugar. Open can of Guinness and slowly pour into 4-cup measuring cup, pouring down side of cup to reduce… Continue reading Chocolate Guinness Pudding
Brownie Tart
1 cup pecan pieces ) 1/2 cup butter one 3-ounce bar bittersweet chocolate, preferably Lindt Excellence or Valrhona Caracque, broken into squares 1/2 cup + 2 teaspoons (lightly spooned) unsweetened cocoa 3/4 cup plus 1 tbsp suggar 3 large eggs 2 teaspoons pure vanilla extract 3-ounce cream cheese, cut into pieces 1/2 cup all purpose-flour… Continue reading Brownie Tart
Lemon Cream Cheese Tarts
2 cups all-purpose flour 1/4 teaspoon salt 2 sticks cold unsalted butter, cut into pieces 1/2 cup sour cream 2 egg yolks 8 ounces cream cheese, at room temperature 1/2 cup powdered sugar, plus more for rolling 1 teaspoon pure vanilla extract 1 teaspoon freshly grated lemon zest directions In a mixer fitted with a… Continue reading Lemon Cream Cheese Tarts
Chocolate Cheesecake Cupcakes
1/2 pound cream cheese, at room temperature 2 large eggs 1 cup mini chocolate chips (8 ounces) 1 1/4 cups all-purpose flour 1 1/3 cup sugar 1/4 cup unsweetened cocoa powder 1 teaspoon baking soda Salt 1 cup water 1 large egg 1/3 cup vegetable oil 1 teaspoon pure vanilla extract 1 teaspoon white vinegar… Continue reading Chocolate Cheesecake Cupcakes
Champagne Sabayon
ingredients 1/2 cup water 1/2 cup sugar 1 vanilla bean, split, seeds scraped 325 ml brut Champagne or sparkling wine 6 large egg yolks 1 cups heavy cream directions In a saucepan, bring the water, sugar and vanilla bean and seeds to a boil. Reduce the heat to moderately high and cook, without stirring, to a light golden… Continue reading Champagne Sabayon
Peach Tatin
1/4 cup sugar 1 tablespoon water 1 teaspoon light corn syrup 3 medium freestone peaches—peeled, halved and pitted 5-ounce sheet of frozen all-butter puff pastry, thawed but very cold Vanilla ice cream, for serving Preheat the oven to 400°. In a small saucepan, combine the sugar, water and corn syrup and bring to a simmer… Continue reading Peach Tatin