2013年05月14日

Creme Brûlée Muffins

crispy_chic.jpg
Ingredients

INGREDIENTS

5 Tbsp. butter softened
1/2 cup sugar
1 egg
3/4 cup sour cream
1/4 cup Creme Brûlée Coffee Creamer
1 3/4 cups flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

SUGAR CRUMB FILLING/TOPPING
1/4 cup cold butter
1/4 cup sugar
1/4 cup brown sugar
1/4 tsp. cinnamon
1/2 cup flour
INSTRUCTIONS

First make sugar crumb filling. In a medium bowl, combine sugar, brown sugar, cinnamon and flour. Cut in COLD butter until a crumb is formed. Set aside.

Preheat oven to 375 degrees F.

In a large bowl, cream butter and sugar together.

Beat in egg.

Add sour cream and Creme Brûlée Coffee Creamer and blend until well combined.

In a small-medium bowl, combine flour, baking powder, baking soda and salt together.

Pour half of dry ingredients into batter and stir in with a wooden spoon until just combined.

Add in remaining half of batter until just combined. Don't over stir. Note that the batter WILL BE THICK. Totally normal and perfect.

Grease a large muffin tin (6 muffins) with cooking spray. If using a regular 12 muffin tin, adjust your measurements accordingly.

Drop enough batter in the bottom of each muffin tin to coat.
Sprinkle some crumb mixture over batter.
Layer another layer of batter over the top of crumb.
Layer a second layer of crumb.
Layer a third layer of batter over the top and top with one final layer of crumb mixture.
Muffin tins should be about 2/3 to 3/4 full so plan layers accordingly.
You can freeze any left over crumb for later use.

Bake at 375 degrees F for 25-30 minutes or a toothpick inserted comes out clean.


cc: http://www.chef-in-training.com/2013/03/creme-brulee-muffins/
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2013年05月09日

Peach Upside Down Cake

crispy_chic.jpg
Ingredients

1/2 - 3/4 c packed brown sugar
3/4 c butter, divided and softened
2 c peeled and sliced fresh peaches. - have used frozen
3/4 c sugar
1 egg
1 tsp vanilla extract
1/4 tsp cinnamon
2 Tbsp sour cream
1 - 1/4 c flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 c milk


Directions

1) Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar.
2) In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg, vanilla and sour cream.
3) Combine the flour,cinnamon, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches.
4) Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate.
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2013年02月06日

Panna Cotta

Olive Garden Panna Cotta

1 1/2 qt heavy cream
1/2 qt whole milk
3/4 cup sugar
1 tsp vanilla extract or 1/2 vanilla bean, cut in half lengthwise
1 envelope unflavored gelatin
8 oz fresh raspberries
1/3 cup powdered sugar

Panna Cotta:

Combine heavy cream, milk, sugar, salt and vanilla in a glass bowl.
Mix well.

Heat bowl over double boiler until it registers 180°F on a
thermometer. Remove from heat and remove vanilla bean.

Dissolve gelatin in the cream. Mix well.

Portion into small glass containers and cover with plastic wrap.

Chill in refrigerator until cold, preferably overnight.

Sauce:

Blend raspberries on high speed until nice and smooth. Strain to
remove all seeds. Add powdered sugar and mix well.

Cover and refrigerate overnight.
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2012年07月30日

Lemon Meringe Pie (レモン・メレンゲ・パイ)


Crust:
1.5 cup flour
9 Tbsp butter
6 Tbsp powder sugar
Pinch salt
2 Tbsp water

Filling:
1 1/2 cup sugar
3 Tbsp flour
3 Tbsp cornstarch
Das salt
1 1/2 cups water
3 egg yolks
2 Tbsp butter
2 tsp lemon zest
1/3 cup lemon juice

Meringe:
3 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
6 Tbsp sugar

Bake the crust.
Cook sugar, flour, starch, salt and water till bubbly. Remove from heat.
Stir 1 cup of the mixture into egg yolks. Return to the pan. Bring to gentle boil. Remove from heat.
Stir in butter, lemon zest and lemon juice.
Pour into the crust.
Spread Meringe.
Bake 15 min at 350 F. Chill.

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Pecan Pie (ピーカン・パイ)

Crust:
1.5 cup flour
9 Tbsp butter
6 Tbsp powder sugar
Pinch salt
2 Tbsp water

Filling:
3 eggs
1 cup corn syrup
2/3 cup sugar
1/3 cup butter, melted
1 tsp vanilla
1 1/4 cup pecan halves

Bake, covered 20 min at 350 F. Uncovered 25 min more.
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Pumpkin Pie (パンプキン・パイ)

Crust:
1.5 cup flour
9 Tbsp butter
6 Tbsp powder sugar
Pinch salt
2 Tbsp water

Filling:
1 can (16 oz) pumpkin
2/3 cup sugar
1 tap cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
3 eggs
1 can (5 oz ; 2/3 cup) evaporated milk
1/2 cup milk

Bake, covered 25 min at 375 F. Uncovered for 25 min more.
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Baked Custerds (カスタードプリン)

Caramel:
1/3 cup sugar

Custards:
3 eggs
1 1/2 cups milk
1/3 cup sugar
1 tsp vanilla

Place the cups in hot water and bake 30-40 min at 325 F.
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Chocolate Mousse (チョコレートムース)

1/4 cup sugar
1/4 cup water
3 oz semisweet chocolate, chopped
2 egg yolks
2 egg white
1/8 tsp cream of tartar
2 Tbsp sugar
1/2 cup whipping cream

Combine 1/4 sugar and water. Cook and stir till dissolves.
Add chocolate and cook till melt.
Stir into beatened egg yolks. Cook till lukewarm.
Beat egg whites and cream of tartar till soft peaks form.
Add 2 Tbsp sugar and beat till stiff peaks form.
Pour chocolate mixture over egg whites and fold in.
Beat whipping cream and fold into chocolate mixture.
Chill for 4 hrs.
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Sponge Cake (スポンジケーキ)

6 egg yolks
1 Tbsp orange peel
1/2 cup orange juice
1 tsp vanilla
1 cup sugar
1 1/4 cup flour

6 egg whites
1/2 tsp cream of tartar
1/2 cup sugar

Bake 60 min at 325 F.
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Pound Cake (パウンドケーキ)

1 cup butter
4 eggs
2 cups flour
1 tsp baking powder
1/4 tsp nutmeg
1 cup sugar
1 tsp vanilla

Bake 60 min at 325 F.

* To make sour cream cake:
1/2 cup butter
1 cup sugar
1/2 tsp vanilla
3 eggs
1/2 cup sour cream
1 1/2 cup flour
1/4 tsp baking powder
1/8 tsp baking soda
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