Chocolate Protiferoles

  When asked to bring a dessert for a small dinner party, I toiled over what to make. So many choices! The girls wanted chocolate and suggested brownies. Cake seemed too formal. We were going on a hike in the afternoon and were finishing the evening with some wine and a healthy dinner (our hostess made a wonderful Spanish Salmon with Rice, Asparagus, and Salad!), so I opted for something light, chocolate, and not-too-sweet: Chocolate Protiferoles. They are so easy to make, I wonder why I make them so infrequently!


They are done in two stages: the eggy puffed pastry shell and the light and creamy filling. As I was putting them together, I was reminded of a comment from years ago: “These are better than sex!” (I told my friend she must be doing it wrong if that were the case, but that’s a different tale completely!).

One batch of the Pate Choux will make approximately 48 protiferoles or 18-24 full sized cream puffs. This same recipe can be used for éclairs (the filling will differ, however) or savory cheese puffs (not of the orange-glow variety!). Once added to your repertoire, you will certainly return to this over and over again.

Pate a Choux

Preheat oven to 425*

1 c all purpose flour

1 tsp sugar

1/4 tsp salt

1/2 c water

1/2 c whole milk

6 TBSP (3/4 stick) unsalted butter

4-5 eggs

For egg wash: 1 large egg plus 1 egg yolk

Bring water, milk and butter to a boil in a large saucepan over medium heat. At the boil, remove from heat and add flour, salt, and sugar all at once. Using a sturdy spoon, stir vigorously to combine.

Return to medium heat and stir constantly in figure eights. Cook for at least 4 minutes or until the mixture has a smooth, mashed potato-like appearance.  This helps to break down the starch and devolop the gluten. Remove it from the heat.

Transfer to a standing mixer bowl fitted with paddle attachment.  Mix on low speed for 1-2 minutes or until the dough cools to 180*.  Add 4 or the eggs, one at a time. be sure to let the batter absorb each egg and scrape down the bowl after each egg.  Before adding the last egg, test for consistency.  Pinch off about 1 tsp of dough, hold between your thumb and index finger, pull finger apart, dough should stretch rather than break.  If it breaks, add the last egg.  Mix on low until thoroughly incorporated.  Dough should be be shiny and smooth.  it is now ready to pipe.  To store, cover the surface with plastic wrap and refigerate for up to 2 days.

Place dough in a pastry bag fitted with a 1/2" tip.  Pipe 1-1/2" puffs onto a parchment lined baking sheet. Pat down peaks with your finger dipped in water to smooth out. Cover lightly with egg wash.

Bake at 425* for 10-12 minutes or until the puffs begin to rise, then turn oven down to 350* and rotate the baking sheet.  Cool completely before filling.  Can be frozen for up to 2 weeks.

Chocolate Filling

 adapted from the King Arther Flour 200th Anniversary Cookbook

1/4 c butter, unsalted

2/3 c sugar

2 eggs

2 cups milk

1/3 c flour

1/4 tsp salt

1/2 tsp vanilla

1/2 tsp coffee flavoring

2-3 squares unsweetened or semi-sweet chocolate

Whipped Cream

In a saucepan over very low heat, mix the butter and sugar and cook for 3 minutes. Beat the eggs into 1 3/4 cups milk and slowly add to the butter/sugar mixture, stirring all the time.

Blend the flour with 1/4 cup of milk, add to the hot mixture and cook until thick. Add the chocolate and stir until melted and well blended.  Let cool, and add the salt, vanilla, and coffee. When cold, fold into stiff whipped cream. Pipe into cream puffs.

After all the cream puff shells have been filled, drizzle the tops with melted dark or semi-sweet chocolate. Serve immediately. Refrigerate any leftovers in an airtight container. Often, the chocolate will develop a glossy sheen after refrigerating.

Cardamom Bread Pudding

So I posted the recipe for Cardamom Bread. Rarely do I ever have an extra loaf sitting around getting stale; however, this is one of those rare occassions.  I couldn't bring myself to the point of tossing a loaf, so I set out to do something creative with it. I have an amazing recipe for bread pudding that is sweet and custardy, and I thought it would be the perfect use for my lonely loaf. I was not wrong! The pudding turned out as expected...a thick layer of custard with a chewy topping of bread. A dollup of whipped cream just put it over the edge.  It has become my new favorite.  Of course, after this version, any dried-out bread pudding is just unacceptable. Be prepared to be completely spoiled for life!


Cardamom Bread Pudding

16 oz Half and Half
8 oz Heavy Cream
8 Eggs
1 C Sugar
1/2 tsp Vanilla
1 Loaf Cardamom Bread, slightly stale & cut into 1/2" thick slices
1 TBSP Raisins
1/2 TBSP Cinnamom
1/4 tsp Nutmeg

Combine half & half, cream, eggs, sugar and vanilla and mix well. Arrange bread on the bottom of a 10" x 10" x 2" pan. Pour liquid mixture over the bread. Sprinkle the raisins over all then the cinnamon and nutmeg with a little sugar. Cover the pan with foil and place in a second baking pan with water to almost the top of the pudding pan. Bake at 400* for 75-90 minutes. Remove when custard is set. Serve warm or cold with whipped cream.

 Look at that thick layer of custard...Yummm!

Thanksgiving Specialty

I've never liked the canned cranberry glop that is available every Thanksgiving. Won't eat it, won't use it in "something else", won't even smell it. It grosses me out. So, several years ago I started watching the Food Network to get some ideas for cranberry sauce.  I wound up making my own creation with all the parts, pieces, and flavors that I love. This is the result. I have taken it to many events, used it in baked goods, and even poured it over ice cream for a quick, festive dessert. People who tell me they don't like cranberry sauce will ask for the recipe. So, here it is. I hope you enjoy it!

Debbie’s Cranberry-Apple Sauce
6 cups fresh or frozen cranberries
1 ½ c Sugar
1 ½ c Lite Cranberry Juice (or Cran Raspberry Juice)
½ c Orange Juice
2 Gala or Fuji Apples, peeled & cubed (small bites)
1 generous TBSP Balsamic Vinegar (or to taste)
Juice of ½ a lemon
1 tsp pure vanilla extract
Dash Salt
1 TBSP unsalted butter

Cook cranberries, juice, apples, sugar, lemon juice, and vinegar according to package. Let cook until cranberries start to pop and mixture thickens. Add salt and butter. Once sauce begins to cool, add vanilla.

Serve cold as a side dish.

Serving suggestions: side dish, ice cream topping, pie filling, cake filling.
Makes: A lot

Halloween Treats

Yes, I know it's now the middle of November. If I had my act together, I would have posted this sometime arount the 29th of October...but, my act is nowhere to be found. It went AWOL on me sometime ago and I've been too busy to look for it.  So, here it is, November, a week and a half before one of the giant food fests of America, and I'm posting a Halloween recipe.  Ok, so it's not specifically for Halloween, but the picture will make you think so.

Our company has an annual party for Halloween and it is THE event of the year. We have fierce competition amongst the departments for best costumes, best group areas, best chili, best desert, etc. There are activities for the kids that go way beyond trick or treating. This year, we had the bounce house (great for working off all that sugar from trick or treating), horse & pony rides, and face painting. There was a couple of photo ops including a "put your face here" for Thing 1 & Thing 2 with the Cat in the Hat. It was great. My girls start asking about sometime in the middle of April--wanting to know what we will be dressing up as, how will we decorate, and can they help.  We all love it.

This year, I decided to enter the new competition category of Best Dessert. I made a haunted pumpkin patch. The pumpkins and ghosts were Cake Pops (thank you, Bakerella) and the patch of dirt was an oreo cheesecake.  The only change I made to Bakerella's cake pops was to drape the pops with a circle of fondant to make the sheet-ghosts. The effect was great.  Happily, I can say I won 1st place!  All I can say, is the competition gets more fierce every year, so I better start thinking about it sometime in January!

Oreo Cheesecake

Crust:
1 1/2 rows of Oreo Cookies, crushed
2-3 TBSP melted butter

Press the mixture together in a lightly greased 9" springform pan. Bake for about 12-15 minutes at 350*. Set aside to cool.

Filling:
40 oz. cream cheese, softened
1 3/4 c sugar
3 TBSP flour
1/2 tsp vanilla
5 eggs + 2 egg yolks
1/4 c heavy cream
1 row Oreo Cookies, crushed

Preheat oven to 450*.

In a large mixer bowl, blend cheese, sugar, flour, and vanilla at high speed. Beat in eggs and yolks, one at a time on low speed, until smooth, scraping down the sides occassionally. Beat in cream. Fold in cookies.  Pour into  pan.

Bake for 10 minutes. Lower oven to 250*. Bake an additional 1 hr. Center will be a little jiggly, but dull. Do NOT overbake.

Let cool in the refrigerator. At this point, you can store the cheesecake in the refrigerator uncovered for up to 3 days.

Topping:
Ganache
Fresh Whipped Cream
Crushed Oreos--The rest of the package
Assorted Chocolate pieces--jimmies, shaved chocolate, etc.

Spread the ganache over cold cheesecak and let set. Spread whipped cream on top of the ganache. Sprinkle the cookies over the top and press lightly. Fill in with assorted chocolate pieces.
Allow to sit out after removing from the refrigerator for at least 1 hour before serving.

Ganache:
12 oz. dark chocolate
1 1/2 c heavy cream
3 TBSP Sugar or Corn Syrup
3 TBSP Butter
Dash Vanilla

Bring cream, butter, and sugar to a boil, stirring often. Pour over chocolate in a heat proof bowl. Allow to sit for a couple of minutes. Stir gently until smooth. Add vanilla & stir. Be careful not to incorporate air into ganache. When cool, pour over cake or use cold for truffles.

Some Past Treats

I do a lot of baking. In fact, it is pretty much a form of therapy. I get lost in the process and the challenge of coming up with something "just right" that can't be found anywhere else. Sure, I get inspiration from many places, but I want each result to be special.

Lately, I've had several people ask for a montage of some of the creations I've produced.  So, without any recipes attached for this post, here is a small photo album of some of my favorites...I hope you enjoy viewing them as much as I enjoyed creating them.

Girls' Night

One of the things I love most is girls night. As often as can be arranged, with everyone's crazy schedule and such, a group of my girlfriends gather up their favorite snack, their foot-soaker, and their gossip and head over to my place to get together and "dish" over a glass or three of wine and an all-out chick flick. We keep it "no icky boys allowed" which gives boyfriends, husbands, or significant others' a night without us as well.


My little girls get into it, too. They invite their friends, eat pizza, have popcorn and a movie in their room and "entertain" each other with silly stories, funny songs, and crazy dancing. Basically, it's a fun night for all.

Our latest girls night was last Saturday. Long overdue, it was the perfect way to let off some steam and just be "girly". Since the goal is to keep it simple, our "nutritious" dinner consisted of veggies, hummus, guacamole, chips, salsa, monkey bread, and pumpkin mousse with white chocolate whipped cream. Ok, not so nutritious...but there WERE veggies involved, so yeah, I'll go with that...

My contribution was the pumpkin mousse which was hard to put down, but, light enough to be filling once we finally stopped eating!

Pumpkin Mousse with White Chocolate Whipped Cream



Prep Time: 1 hours, 10 minutes
Cook Time: 5 minutes

Ingredients:

• 1 15-oz can pumpkin puree
• 1 cup plus 2 cups chilled heavy cream
• ¾ cup granulated sugar
• 1 ½ teaspoons pumpkin pie spice
• 1 ½ teaspoons vanilla extract

• 2 ounces white chocolate, shaved
Sweetened whipped cream

Preparation:

In a medium saucepan, stir together the pumpkin, 1 cup heavy cream, sugar, and pumpkin pie spice. Bring the mixture to a gentle simmer, stirring frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Chill for at least 1 hour before preparing the mousse.

Whip the remaining 2 cups chilled cream into peaks. Gently stir ½ cup of the chilled pumpkin mixture into the whipped cream. Once the ½ cup of pumpkin is almost fully incorporated into the cream, fold in the remaining pumpkin.

Serve it in baked puff pastry shells. Top with sweetened whipped cream with white chocolate chunks folded in and then sprinkle additional white chocolate over the top.

It is divine!

Makes 8 servings.

Apple Cranberry Pumpkin Bread with Almond Topping

"Peter Peter Pumpkin Eater"...we all know the rhyme, and this time of year it is ever so true. I love pumpkin and I've been on a quest to make all kinds of comfort foods with it. Two weeks in a row I've made pumpkin bread and this week is clearly the taste winner. The bread is delightfully moist with big chunks of cranberry and apples. The almond crumble topping adds a tender crunch that offsets the cakelike texture of the bread.

I adapted a recipe from The Art and Soul of Baking and am very pleased.  This is a fabulous book for anyone interested in baking. The recipes are direct and most are not too complicated. So far, I've not been disappointed with the resutls. Of course, I can't seem to leave a recipe alone... I made 1 1/2 times the amount (mostly because I didn't want to waste any pumpkin) and fiddled with add-ins and spices.  I got 2 generous loaves out of the recipe...What's here will make one generous loaf.

Apple Cranberry Pumpkin Bread with Almond Crumble

2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp salt
2 large eggs, room temp
1/3 cup water
1 1/2 cups sugar
1 cup canned pumpkin puree
1/2 cup neutral flavor vegetable oil (such as canola)
1 tsp pure vanilla
1 gala apple, peeled and cubed
1 generous handful of dried cranberries


Almond Crumble Topping
1 stick unsalted butter (4 oz)
1/4 c granulated sugar
1/4 tsp pure vanilla extract
1/4 tsp pure almond extract
1/8 tsp salt
1 c all purpose flour
1/3 cup almond meal (ground almonds)

Preheat oven to 350. Lightly coat a loaf pan with melted butter or high-heat canola oil spray and line it with a piece of parchment paper that extends 1" beyond the edge of both sides of the pan.

Make the topping: Place the butter and the sugar in the bowl of the mixer and beat on medium speed until very light in color, almost white, about 5 minutes. You may also use a hand mixer and a medium bowl, though you may need to beat the mixture a little longer to achieve the same results. Scrape down the bowl with a spatula. Add the vanilla and almond extracts and the salt and bled well. Scrape down the bowl. Add the flour and the alond meal all at once and turn the speed to low. Blend for 15 to 20 seconds until the mixture forms small clumps about the size of small peas. Chill the topping in a bowl, covered, while making the bread.

Bread:  In a large bowl, whisk together the flour, baking soda, cinnamon, allspice, cloves, ginger, and salt until thoroughly blended. Add fruit and toss to coat.  In a medium bowl, whisk together the eggs and water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla extract and blend well.

Add the pumpkin mixture to the dry ingredients and stir until blended and smooth. Use a spatula to scrape the batter into prepared loaf pan and level the top.

Drop the almond crumble topping on top of the pumpkin batter, evenly distributing the topping all over. Sprinkle the top with any additional ground almonds (up to a few tablespoons) and a dash of pumpkin pie spice.

Bake for 55 to 65 minutes, until the bread is firm to the touch and a toothpick inserted into the center comes out clean. Transfer to a rack to cool completely. To serve, cut into 1/2" thick slices by sawing gently with a serrated knife. Any leftovers should be wrapped in plastic wrap and stored at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

Fruity Tarts

I've been on a puff pastry kick and decided it was time to make a dessert. What is better for dessert than fruit? Fruit flavors with chocolate!  Of course, we love dessert in our family, so anytime I start to experiment with something new, I have 2 little noses at my side and a plethera of questions as to the readiness of said experiment and whether or not they get to "lick the spoon, the bowl, and the beaters."  This time, they got to sample all the parts and were very excited to jump into the finished product. Banana, stawberry and chocolate topped with whipped cream and served in a tender, flakey, edible bowl--what could be bad about that?!?

Fruity Tarts

Shells
1 sheet puff pastry, thawed

Roll puff pastry until even and about 18" x 12". Cut into 6 equal squares, 6" x 6". Remove 1/2" edge from each square and apply the strips to the remaining smaller square, adhering with a little water, creating a dam of sorts.  Poke several holes in the center of each  tart so the middle doesn't rise. Place each tart on a baking sheet lined with silpat or parchment paper.
Bake at 425 for 20-25 minutes until puffed and golden brown. Remove from oven and poke the center of each tart if it has risen. Let cool.

Ganache
1 1/2 c heavy cream
3 Tbsp sugar
3 Tbsp unsalted butter
12 oz bittersweet chocolate
1/2 tsp pure vanilla

Bring cream and sugar to just boiling, stirring often. Put the chocolate and butter in a glass bowl and pour hot cream over, let sit for 2 minutes before stirring. Stir gently, being careful not to incorporate too much air, and continue stirring until smooth. Set aside.

Easy Strawberry Filling
1 12 oz pkg frozen strawberries
1/2 c sugar
1/2 c water
1 tbsp cornstarch dissolved in 1/4 c water
1/2 tsp vanilla

Combine strawberries, sugar and water in a medium saucepan and boil until liquid begins to reduce and thicken, stirring often. If needed, add cornstarch while stirring vigorously. Boil an additiona 1-2 minutes until very thick. Remove from heat and cool. When nearly cool, add vanilla and stir to combine.
Set aside.

Banana Custard
1/4 c unsalted butter
2/3 c sugar
2 eggs
2 c milk
1/2 c all purpose flour
1/4 tsp salt
1/2 tsp pure vanilla
1 tbsp  banana flavoring

In a saucepan over very low heat, mix the butter and sugar and cook for 3 minutes. Beat the eggs into 1 3/4 cups of milk and slowly add to the butter/sugar mixture, stirring all the time.
Blend the flour with 1/4 c of milk and add to the hot mixture and cook until thick. Let cool and add salt and flavorings. Cover tightly with plastic wrap to avoid a skin from forming. When cold, custard will be very thick. Add a little milk, if necessary, to thin.

Whipped Cream
1 c heavy cream
3 tbsp sugar
1/2 tsp vanilla

Whip cream in a medium bowl until frothy. Add vanilla and sugar slowly while continuing to whip until medium stiff peaks form. Keep cold.

 Assemble the tarts: Pour a layer of ganache on the bottom of each tart. Add a layer of banana custard and then strawberry. Top with a generous spoonful of whipped cream. Dip a fork in the ganache and drizzle over whipped cream. Serve immediately...as if anyone would be willing to wait!

Cold Lemon Souffle

Cold Lemon Souffle with Almonds

Vegetable oil, for greasing (or cooking spray)
Grated rind and juice of 3 large lemons
5 large eggs, separated
4 oz, generous 1/2 c. superfine sugar
1 1/2 tbsp powdered geletin (2 packets)
3/4 pint, scant 2 cups heavy cream

Almond topping:
3/4 c sliced almonds
3/4 c powdered sugar

1. To make the souffle collar, cut a strip of baking parchment long enough to fit around a 3 3/4 c souffle dish and wide enough to extend 3" above the rime. Fit the strip around the dish, tape and then tie it arond the top of the dish with string. Lightly coat the inside of the paper collar with oil using a pastry brush, or use cooking spray.
2. Put the lemon rind and yolks in a bowl. Add 3 tbsp of sugar and whisk until the mixture is creamy.
3. Place the lemon juice in a small heatproof bowl and sprinkle over the geletin. Set aside for 5 minutes, then place the bowl in a pan of simmering water.  Heat, stirring occassionally, until the geletin has dissolved. Cool slightly, then stir the gelatin and lemon juice mixture into the egg yolk mixture.
4. In a separate bowl, lightly whip the cream to soft peaks. Fold into the egg yolk mixture and set aside.
5. Whist the whites to stiff peaks. Gradually whisk the remaining sugar until stiff and glossy.  Quickly and lightly fold teh whites into the yolk mix. Pour into prepared dish, smooth the surface, and chill for 4-5 hours.
6. To make the almond topping, brush a baking tray lightly with oil (or cooking spray). Preheat the broiler. Sprinkle the almonds over the baking tray and sift the powdered sugar over. Broil until the nuts turn a rich golden color and the sugar has carmelized.
7. Leave to cool, then remove the almond mixture from the tray with a palette knife of metal spatula and break it into pieces.
8. When the souffle has set, carefully peel off the paper. If the paper does not come away easily, hold the blade of a knife against the set souffle to help it hold its shape. Sprinkle the carmalized almonds over the top before serving.

Variations:

• This souffle is wonderfully refreshing when served semi-frozen. Place the undecorated, set souffle in the freezer for about an hour. Just before serving, remove from the freezer and decorate with the almonds.
• Can vary the flavor by using the juice and rind of 5 limes or 3 oranges.