Archive for the 'Dessert' Category

28
Apr
08

Chocolate Mascarpone Cupcakes with Peanut Butter Frosting

Inspiration: Childhood favorite combination: Chocolate & Peanut Butter

Creation: Chocolate Mascarpone Cupcakes with Peanut Butter Frosting

 

 

What:

Cupcakes Preheat: 350 degrees

  • 1 Box Extra Moist Chocolate Fudge Cake Mix
  • 1 1/2 cups vegetable oil
  • 3 eggs
  • 1 8oz pkg Mascarpone

Frosting:

  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 5 TBSP butter: softened
  • 3/4 tsp vanilla
  • 1/4 tsp kosher salt
  • 1/3 cup heavy cream

How:

Cupcakes

  • Mix eggs, oil & mascarpone with mixer on low-medium until blended & creamy
  • Add cake mix & blend with mixer on medium-high until all liquid is absorbed & most of the lumps are gone (Be careful not to over mix or cupcakes will be dry)
  • Line mini cupcake tins (2)
  • Use a small ice cream scoop & spoon the mixture into each tin
  • Bake cupcakes 18 minutes or until toothpick when inserted comes out clean
  • Remove & allow to cool on wire racks before frosting

How:

Frosting

  • Mix powdered sugar, peanut butter, butter, vanilla & salt on low-medium speed until blended & creamy
  • Pour in heavy cream
  • Mix until light & smooth

Plate Up:

  • Once cupcakes have completely cooled use spatula or knife to apply frosting to each cupcake
  • Place on desired serving plate or platter & serve

As a child most people love Reese Peanut Butter Cups…as adults you will love the grown up way of combining chocolate, mascarpone & peanut butter!

Ciao’

 

 

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08
Apr
08

Mascarpone Cupcakes w/ Raspberry Glaze

Inspiration: Adaptation recipe from Giada De Laurentiis

Creation: Mascarpone Cupcakes with Raspberry Glaze & Grated Chocolate

 

What:

  • 8 oz Mascarpone (Italian Cream Cheese): softened
  • 2 Egg Whites
  • 1/4 cup vegetable oil
  • 1 cup water
  • 1 White Cake Mix (Extra Moist)
  • 1/3 cup frozen raspberries: thawed
  • 2 1/2 cups powder sugar
  • 1 chocolate bar: grated 

How: Preheat: 350, Place cupcake liners in muffin tin

White Cupcakes

  • Mix mascarpone, egg whites and vegetable oil until creamy
  • Add cake mix & water and mix for about 3 minutes: mixture should be smooth
  • Using ice cream scoop put 1 scoop into each cupcake liner
  • Bake: 18 – 20 minutes – puffed & golden
  • Allow to completely cool on wire rack before glazing

Raspberry Glaze

  • Puree raspberries in small food processor or blender
  • Whisk raspberry puree into the powdered sugar
  • Using frosting spreader or the back of a spoon frost the cupcakes with glaze
  • Sprinkle with grated dark chocolate
  • Allow cupcakes to sit so the glaze will set & firm

Simple & delictable! Cupcakes were light & fluffy and the raspberry glaze gave it a kick while the chocolate added a touch of sweetness. Absolute perfection!

Ciao’

 

01
Apr
08

Black & White Cookies

Inspiration: Elegant twist on Kiss Cookies (sugar cookies with Hershey’s Kiss in center)

Creation: Black & White Cookies

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What:

  • 1 pkg (log) sugar cookie dough (Pillsbury)
  • 2 bars Dark Chocolate (Ghirardelli)
  • 2/3 cup Heavy Cream
  • Sugar (refined) for dusting

How:

Ganache

  • Create a double boiler: bring pot of water to boil & reduce to simmer & place glass bowl on top
  • Pour 2/3 Heavy Cream into glass bowl and begin to heat
  • Chop Dark Chocolate Bars
  • Add chocolate to warm cream
  • Stir until chocolate is completely melted
  • Remove from heat & pour into small bowl
  • Place in refrigerator for at least an hour so the chocolate ganache will harden

Cookies

  • Slice log of sugar cookie into 1/2 inch slices
  • Cut each slice into 4 pieces (cut in half then cut the halves)
  • Roll the dough to create a little strip approx the size of your pointing finger

Assemble:

Preheat: 350

  • Once ganache has hardened use a tsp measure or melon ball scoop to create small chocolate balls
  • Round out in palm (quite messy so keep a damp cloth near by)
  • Place chocolate balls on baking sheet
  • Wrap each with a small strip of sugar cookie dough
  • Using a floured glass press down the cookies so they are flat
  • Sprinkle with sugar
  • Bake 8 minutes
  • Allow to cool on wire wrack before moving to serving platter so the chocolate will not stick

Simple & not too sweet the Black & White Cookies were superb. The dark chocolate gave a perfect balance against the subtle sweetness of the sugar cookie.  Certainly a simple & elegant success!

Guest’s Comment: These are the best cookies I have ever eaten!

Ciao’

29
Mar
08

Chocolate Hazelnut Ravioli

Inspiration: Casual Dessert with friends…desire: Chocolate!

Creation: Chocolate Hazelnut Ravioli

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What:

  • Wonton Wrappers: small square size
  • Nutella: Italian Chocolate Hazelnut Spread
  • Cooking Oil
  • Extra Virgin Olive Oil
  • 1 Egg: mixed with 1 TBSP water for egg wash
  • Powdered Sugar: 3 TBSP for Whip Cream & 1TBSP Dusting
  • Heaving Whipping Cream
  • Vanilla Extract

How:

  • Place wonton wrappers on workspace (determine amount by how many you want to serve)
  • Spoon 1tsp Nutella on a wonton wrapper
  • Brush egg wash along each edge
  • Fold in half to create a triangle and press edges together so they stick
  • Repeat steps until complete

Fry Up:

  • Fill large pot with equal amounts of Cooking Oil & Extra Virgin Olive Oil
  • Bring oils to 375 degrees
  • Gently place Ravioli into oil – work in small numbers 4-5 at a time
  • Ravioli will float – use tongs to flip
  • Allow to turn golden brown – 4-5 secs each side
  • Use strainer or slotted spoon to remove from oil
  • Place on paper towels to soak oil
  • Repeat with remaining ravioli

Whipped Cream:

  • Pour 1/2 cup Heavy Whipping Cream in mixing bowl
  • Begin mixing with electric mixer & whisk attachment on medium speed
  •  Once it begins to fluff -Whisk on HIGH
  • Begin adding 1TBSP powdered sugar at a time
  • Repeat until all 3 TBSP powdered sugar have been added
  • Pour 1tsp Vanilla extract (optional)
  • Continue whisking on HIGH
  • Cream will form peak & it is ready

Plate Up:

  • Place Ravioli on desired serving platter
  • Dust with powdered sugar
  • Place Whip Cream along side, on center…select what looks pretty

Nutella is one of my favorite creamy spreads that can be used in so many varieties. Absolutely delicious…the crunch of the wonton with the warm chocolate & hazelnut dipped into the creamy homemade whip cream…Fabulous!

Guests’ Comment: This is one of the most fun desserts you have made for us!

They are so spoiled!

Ciao’