3 cups sliced almonds (about 10 ounces) 1 1/2 sticks (6 ounces) butter, softened 2/3 cup plus 2 tablespoons sugar 4 large eggs, separated 1/2 pound bittersweet chocolate, finely chopped 2 large egg whites Confectioners' sugar, for dusting Lightly sweetened whipped cream 1. Preheat the oven to 350°. Lightly butter eight 3-inch-wide, 2-inch-deep metal rings… Continue reading Flourless Chocolate-Almond Cakes
Category: Dessert
Peanut Butter Fudge Cookies
3/4 cup chopped pecans 1/2 cup plus 2 tablespoons all purpose flour 1/2 cup sweetened flaked coconut, lightly toasted 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup butter, room temperature 6 ounces unsweetened chocolate, chopped 2 cups semisweet chocolate chips (about 12 ounces), divided 4 teaspoons instant coffee crystals 1 tablespoon vanilla extract 1… Continue reading Peanut Butter Fudge Cookies
Dark Chocolate Cookies
3/4 cup flour 3/4 cup cocoa 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter, softened 1 cup sugar 2 large eggs 1 teaspoon vanilla 3/4 cup chopped pecans Preheat oven to 375°F. Whisk together flour, cocoa, baking soda, and salt in a medium bowl. Beat together butter and sugar with an electric mixer until… Continue reading Dark Chocolate Cookies
Raspberry Custard Tart
SAUCE 1/2 pint fresh or frozen raspberries 1 cup sugar 1/4 cup water 1 tablespoon butter pinch salt PASTRY 1 1/3 cups all-purpose flour 1/4 cup sugar 1/8 teaspoon salt 1 stick cold butter 2 tablespoons heavy cream 1 large egg yolk 1 1/2 tablespoons fresh lemon juice 1 teaspoon finely grated lemon zest FILLING… Continue reading Raspberry Custard Tart
Warm Chocolate Cakes with Coffee Creme Anglaise
Sauce 1/3 cup 2 percent milk 4 tsp sugar 1 1-inch piece vanilla bean 4 tsp brewed coffee 1 egg yolk Cakes 1 egg, separated 2 tbsp sugar 1/4 cup chopped bittersweet chocolate 7 tsp nonfat plain yogurt Canola-oil cooking spray Sauce: Bring first 4 ingredients to a simmer in a medium pan over… Continue reading Warm Chocolate Cakes with Coffee Creme Anglaise
Peanut Butter Crunch Muffins
3 tbsp peanut butter sugar flour salt 1 tbsp baking powder 1 egg 1 cup milk 1/3 cup butter, melted Preheat the oven to 400 F. Grease a 6 cup jumbo muffin tray. Combine the peanut butter, 3 tbsp sugar, 2 tbsp flour, and a pinch of salt. Set aside. In a large bowl, combine 2… Continue reading Peanut Butter Crunch Muffins
Velvet Chocolate Torte
3/4 cups pecans 3/4 cups walnuts 6 tbsp butter, melted 12 oz. semi-sweet chocolate 4 egg whites 3/4 cup icing sugar 1 tsp vanilla 1 1/2 cups heavy cream 2 tbsp kahlua 1 cup sugar 1/3 cup water 1 tbsp orange zest 1 tbsp lemon juice 1/2 cup orange juice Preheat the oven to 350… Continue reading Velvet Chocolate Torte
Cherry Cupcakes
1 3/4 cups flour 1 1/2 tsp baking powder 1/4 tsp salt 1/2 cup butter 2/3 cup sugar 1 egg 1 1/2 tsp vanilla 2 tbsp milk 24 maraschino cerries, drained on paper towel. Line muffin trays with baking cups. Preheat the oven to 400 F. Combine the flour, baking powder, and salt. Cream the… Continue reading Cherry Cupcakes
Bourbon Creme Brulee
2 1/3 cups heavy cream 2/3 cups milk 1/2 cup sugar 3 tbsp bourbon 1 tsp vanilla 2 eggs 4 egg yolks turbinado sugar Preheat the oven to 300 F. Combine the cream, milk, and sugar in a saucepan. Bring to a simmer, stirring. Remove from the heat and stir in the bourbon and the… Continue reading Bourbon Creme Brulee
Poppsyseed Muffins
1/4 cup canola oil 3/4 cup sugar 2 eggs 1/2 cup poppy seeds 1 cup sour cream 1/4 cup milk 2 cups flour 1/2 tsp baking soda 2 tsp baking powder 1/2 tsp salt Preheat the oven to 425 F. Cream the oil, sugar, and eggs. Stir in the seeds. Mix in the sour cream,… Continue reading Poppsyseed Muffins