Dessert Articles

Homemade Cherry Blossoms

Homemade Cherry Blossoms

2 cups chocolate chips

1/4 cup coconut

1/4 cup creamy peanut butter

1/4 cup crushed peanuts

1/2 cup powdered sugar

maraschino cherries

Filling

1/4 cup powdered sugar

couple tbsp cherry juice

Mix all the first ingredients in a sauce pan and stir until melted

Put a big tbsp in your mold and spread up the sides ,put in freezer to set.

Mix your filling and put 1/2 tsp and a cherry in your chocolate mold and put more chocolate mixture to level off, put back in freezer to set

Chocolate Twinkie Cake

Chocolate Twinkie Cake

Ingredients

1 box cake mix

1 can frosting

5 tablespoons flour

1 cup milk

1/4 tsp salt

1 teaspoon vanilla

1 cup granulated sugar

1/2 cup shortening

1/2 cup margarine

1/2 tsp salt

Bake cake according to package directions. when cake is completely cooled, turn cake out of pan onto a large plate or platter. If the cake is really moist, put the cake in the freezer for a couple minutes and it should pop right out. Cut the thickness of the cake in half with a large knife or cake leveler. using a second plate, remove the top of the cake and set aside. Flip the bottom half of the cake back into the cake pan. For this part, you can make the cake all fancy and do multiple layers if you want to.

In a medium saucepan cook 5 T flour, 1 c milk, 1/4 tsp salt until thick. When i say thick, i mean kind of like a thin gravy. When it is too thick it doesn't beat up as nicely in the end. Remove from heat and add 1 tsp vanilla. Let cool completely. Put in fridge to cool . In a medium bowl, cream together 1 c granulated sugar, 1/2 c Crisco, 1/2 c margarine and 1/2 tsp salt. When the ingredients in fridge is cool completely, add it to the bowl of creamed ingredients and beat for 10 minutes. It should be fluffy and the consistency of Twinkie filling. This recipe makes around 2 cups of fluff. It would be enough to have a 1/2 inch of filling in a 9x13 cake. Spread the cream filling on the bottom cake layer, leave 1/4 inch of space around the outside of the cake. The cream will spread out when the top layer is put back on. Carefully flip the top layer back onto the cake. frost as you normally would. if you are going to do a cake with multiple layers, put the cake in the freezer so the Twinkie filling sets up and does not mix with the frosting if it squeezes out of the sides. Another note - the cake doesn't need to be refrigerated. it keeps fine for the normal lifespan of a cake

Jelly Donuts

Donuts

Ingredients:

2 1/2 cups all-purpose flour (divided, plus more for dusting)

1/4 cup granulated sugar

1/4 tsp salt

2 1/4 tsp instant yeast (quick acting, 1 packet = 7 grams)

2/3 cup warm milk (110˚F, microwave 35 sec.)

4 Tbsp unsalted butter (melted, divided)

2 egg yolks

1/2 tsp vanilla extract

1/3 cup jelly or jam (without large fruit pieces)

1/3 cup granulated sugar (to roll donuts)

Directions:

In a large mixing bowl, whisk together 1 cup flour, 1/4 cup sugar, yeast, and salt.

Add warm milk, 3 Tbsp melted butter, egg yolks, and vanilla extract; whisk well.

Cover and rest at room temperature for 10 minutes, until bubbles form.

Add remaining flour, knead for 5 minutes in the bowl.

Let dough rise in a warm place until doubled in size (45 min in 100˚F oven or 1 1/2 hours at room temp).

Preheat oven to 375˚F, line a baking sheet with parchment.

Roll dough to 1/2” thick, cut with a 2 1/2 inch round cutter, place on baking sheet and let rise again.

Bake for 10-12 minutes or until golden. Brush with butter and roll in sugar. Fill with jelly.

CINNAMON ROLLS

CINNAMON ROLLS

PAN SAUCE

2 cups heavy whipping cream

2 cups loosely packed light brown sugar

FILLING

1/2 cup butter, softened

1/2 cup granulated sugar

2 teaspoons ground cinnamon

DOUGH

3 1/2 cups all purpose flour, divided

1 pkg. yeast ( 2 1/4 teaspoons)

1/4 cup granulated sugar

2 Tablespoons melted butter

1/2 teaspoon table salt

1 cup hot tap water ( 110F)

1 large egg

Preheat oven to 375. Combine the whipping cream and brown sugar with a whisk. Pour into an un-greased 9x13 baking pan. Set aside.

In a small bowl, combine the filling ingredients till smooth. Set aside.

In a medium mixing bowl, add half of the flour, yeast, sugar, melted butter, table salt and water and egg. Whisk to thoroughly combine, about 30 seconds. Stir in the remaining flour.

Sprinkle a work surface with flour. Dump the dough into the floured surface and knead for 1-2 minutes till dough is not sticky but is movable. Roll out the dough to approximately 7 1/2 inches x 15 inches.

Add the filling and spread evenly. Roll up, starting with the long side. Slice into 16 rolls. Place them in the pan with the sauce. Cover with plastic wrap and let double in size in a warm place, approximately 1 hour.

Bake for 25-30 minutes or until nice and browned on top. Remove from oven and let cool for about 45 minutes. You want the pan sauce to thicken up before you invert. Invert the pan onto a platter or large plate. Serve. Store leftovers in a covered container.

Homemade Flaky Croissants

Homemade Flaky Croissants

Ingredients
FOR THE DOUGH
620 gr FLOUR
330 ml WARM MILK
110 gr BUTTER
100 gr SUGAR
40 gr GREEK YOGURT
1 pk YEAST
2 YOLKS
1 tsp VANILLA EXTRACT
½ LEMON PEEL
FOR BRUSHING
MELTED BUTTER

FOR FILLING
CUSTARD or HAZELNUT CREAM

FOR SPRINKLING
POWDERED SUGAR

How to prepare homemade flaky croissants
Pour the flour into the bowl and create a space in the center.

Add the sugar, warm milk and fresh brewer’s yeast.

Stir the fountain and then cover the bowl with a towel. Let it rest for 15 minutes to activate the yeast.

Add the egg yolks, Greek yogurt, sugar, vanilla extract, butter and lemon zest.

Stir to combine the ingredients and form the dough.

Cover the bowl for another 20 minutes.

Knead the dough again until you obtain a smooth and compact dough, then let it rise for 1 hour or until it doubles in size.

Once risen, divide the dough into 6 balls.

Roll each one out thinly with a rolling pin, keeping the shape of the circle. Then spread the butter.

Repeat the operation and stack the bread on top of each other while continuing to spread the butter.

Cover the dough with cling film and place in the fridge for 30 minutes.

Then roll out the disc with a rolling pin and cut it into 16 triangles.

Roll each triangle into a croissant.

Line the baking tray with baking paper and place the croissants on top.

Cover them with a cloth and let them rise for 45 minutes.

Brush the melted butter and cook in a static oven at 180°C for 20 minutes.

Once cooked you can fill them with custard or hazelnut cream and decorate them with icing sugar.

storage
You can store the flaked croissants at room temperature for 2 days in a special, tightly closed food bag. We recommend heating them for a few minutes in the oven before enjoying them.

Share on Social Media

Share on Social Media

Share on Social Media

Share on Social Media

Share on Social Media

More Articles …