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Dulce de Leche Cake With a Dark Chocolate Glaze

Ingredients
220g (or 1 cup) light brown sugar
226g (or 1 cup) salted butter, at room temperature
5 large eggs
330g (or 1 cup) dulce de leche
1 teaspoon of vanilla extract
250g (or 2 cups) all-purpose flour
1 teaspoon of baking powder
40g skinned hazelnuts
65g (or ¼ cup +1 teaspoon) whipping cream
35g (or 3 tablespoons) granulated sugar
100g (or 3,5 ounces) dark chocolate, chopped

See full recipe at: 
http://thetoughcookie.com/2014/01/15/dulce-de-leche-cake-dark-chocolate-glaze/

Gingerbread Pound Cake with a Cinnamon-Sugar Glaze

Ingredients
Gingerbread Layer
1 (14.5 oz) Betty Crocker gingerbread cake & cookie mix + ingredients that go with the mix (1 egg and lukewarm water)
Pound Cake Layer
4 ounces cream cheese (I used full-fat), softened
1 and ½ sticks of salted butter, softened (3/4 cup or 12 tablespoons)
1 and ½ cup white sugar
3 large eggs, at room temperature
½ tsp. vanilla extract
1 and ½ cup flour

Read more at: 
http://chelseasmessyapron.com/gingerbread-pound-cake-with-a-cinnamon-sugar-glaze/

Healthy Stuffed French Toast

Ingredients
Eight slices of bread (try my vanilla whole wheat bread which is perfect in this recipe)
8 ripe strawberries, thinly sliced
2 medium bananas, thinly sliced
2 tbsp smooth peanut butter
1 cup nondairy milk like soy or almond
¼ cup whole wheat flour
1 tbsp chia seeds, powdered in a food processor or spice grinder (can use 2 tbsp of flaxmeal instead)
1 tbsp maple syrup
2 tsp pure vanilla extract
¼ tsp salt
½ cup walnuts, crushed to a fairly fine consistency. Some bigger pieces are okay.
Oil spray to coat the pan


See more: 
http://holycowvegan.net/2014/01/stuffed-french-toast.html

Panettone Bread Pudding with Eggnog Crème Anglaise

Ingredients
1½ lbs pannetone
9 whole eggs
2 cups eggnog, not light variety (can substitute whole milk instead)
1 cup milk
¼ cup brown sugar
1 tbsp vanilla extract
1 tsp cinnamon
Zest of 1 orange


Instructions
Cut the pannetone into small 1-inch cubes and place it on two baking sheets. Toast it in a 350 F oven for about 10-12 minutes, stirring every 3 or 4 minutes so that it doesn’t burn. The bread should start to take on a golden color, but shouldn’t be dark and hard—you don’t want to make croutons! Let the bread cool completely.

In the bowl of a large stand mixer, beat the eggs on medium-low speed with the whisk attachment. Once the eggs are well-mixed, add all of the remaining bread pudding ingredients.

Put the toasted bread cubes into a large bowl, then pour the bread pudding liquid over the top. Toss the bread with your hands, then let the bread sit and soak up the liquid. As it sits, periodically toss the cubes with your hands to make sure they get moistened equally. Let the bread sit for 30-45 minutes, until it has absorbed most of the liquid and the pieces are very soft, but still hold their shape.

Preheat the oven to 350 F (177 C). Spray six square ramekins (or one 9×13-inch pan) with nonstick cooking spray. Divide the soft bread cubes between the ramekins, and pour any remaining liquid on top.

Bake the ramekins at 350 F for 30-35 minutes, until the bread puddings are puffed, crunchy and browned on top, and barely jiggle when you tap them. If you’re using a 9×13 pan, bake it for 20 minutes, then cover the top with a loose layer of foil and bake for an additional 15-20 minutes.

Remove the bread pudding from the oven and let it cool until it’s warm but not hot. Serve warm or at room temperature with a generous side of warm Eggnog Crème Anglaise. The bread pudding can be made several days in advance and stored, well-wrapped in cling wrap, in the refrigerator.



Eggnog Crème Anglaise
Ingredients
2 cups eggnog, not “light” variety
4 egg yolks
¼ cup granulated sugar
1 tsp vanilla extract
½ tsp ground cinnamon
⅛ tsp ground nutmeg

Instructions
Pour the eggnog into a medium saucepan over medium heat. In a separate bowl, whisk together the yolks and sugar until well-mixed.
Bring the eggnog to a simmer, with bubbles along the side of the pan, but don’t let it boil. Start whisking the egg yolks and pour a little of the hot eggnog into the yolks, whisking all the while. Continue to whisk and pour in hot eggnog until you’ve poured in about a quarter of the liquid. Then, begin whisking the eggnog in the pan, and pour the yolk mixture into the pan as you whisk. This process is called tempering, and it prevents the hot eggnog from cooking the egg yolks.

Return the pan to the heat and cook it, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Don’t let it boil! Remove the pan from the heat, and pour the crème anglaise through a wire mesh strainer into a bowl or container. Add the vanilla extract, cinnamon, and nutmeg, and whisk well.

Press a layer of cling wrap on top of the crème anglaise, and chill it until you’re ready to use it. Crème anglaise can be made several days ahead of time and kept, well-sealed, in the refrigerator.

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