Couples Love Tart

Couples Love Tart

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Couples Love Tart Yum
The ingredients are simple to prepare. And the short dough adds a hint of dark chocolate to the dessert. Also the layering of caramelized chocolate, espresso milk chocolate and pure white chocolate guarantees a romantic ending to the meal. For the latte design, watch the YouTube video. ~BB Bakes Sugar Art
Couples Love Tart
Servings
5" tarts
Ingredients
Servings
5" tarts
Ingredients
Couples Love Tart
Instructions
  1. On medium speed beat butter and sugar until creamy, 3-4 minutes, stopping to scrape the bowl. Add egg yolks, one at time, beating well after each addition.
  2. In a medium bowl, sift together flour, black cocoa, and salt. With mixer on low-speed, gradually add flour mixture to butter mixture, beating just until combined. (Don't overbeat.) Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1-hour.
  3. Divide the dough into 1/4 cups. Using the warmth of your hands, press and shape 4 discs, and refrigerate until firm (approximately 45 minutes to 1-hour or overnight.) Press discs into tart pans. Pressing the dough up sides and then firmly onto the bottom.
  4. Cut a 6" circle of parchment paper. Slit on 4 sides. Top the dough with the parchment paper. Add pie weights. Bake @ 350° for 15-minutes. Carefully remove parchment paper and pie weights. Bake 5-minutes more. Let cool on a wire rack.
  5. ESPRESSO MILK CHOCOLATE GANACHE: Place 6-ounces of milk chocolate in a small heatproof bowl. In a small saucepan, heat 1/4 cup + 2 tablespoons heavy cream, 3 tablespoons unsalted butter, and 1 tablespoon espresso powder over medium heat, stirring frequently, just until bubbles form around the edges of the pan. (Do not boil.) Pour hot cream mixture over chocolate. Swirl bowl to cover. Cover and let stand for 1-minute; whisk until smooth.
  6. Spoon Espresso Milk Chocolate Ganache into the tart shells. Refrigerate until set or 45-minutes. Once the chocolate is set, you can double-wrap the tarts in their pans and keep in the refrigerator overnight.
  7. CARAMELIZED CHOCOLATE GANACHE: Break 9-ounces of prepared chocolate into small pieces. Place chocolate in a small heatproof bowl. In a small saucepan, heat 1/2 cup + 1 tablespoon of cream, 4-1/2 tablespoons of unsalted butter, and 1 tablespoon of espresso powder over medium heat, stirring frequently, just until bubbles form around the edges of the pan. (Do not boil.) Pour hot cream mixture over chocolate. Swirl bowl to cover chocolate. Cover, and let stand for 1-minute; whisk until smooth.
  8. Spoon Caramelized Chocolate into the tart shells, reserving 3 tablespoons in a piping bag. Refrigerate until set.
  9. PURE WHITE CHOCOLATE GANACHE: Place 8-ounces of white chocolate chips in a heatproof bowl. In a small saucepan, heat 1/2 cup of cream over medium heat, stirring frequently, just until bubbles form around the edges of the pan. (Do not boil.) Pour hot cream mixture over chocolate. Swirl bowl to cover chocolate. Cover, and let stand for 1-minute; whisk until smooth.
  10. Spoon Pure White Chocolate Ganache into the tart shells. Immediately pipe horizontal latte lines with the Caramelized Chocolate Ganache. (See YouTube video) Using a toothpick, draw a line down the center of the tart. Draw lines next to the center going the opposite directions. Ending with the edges following the direction of the center line of the tart. Keep tarts chilled.
Apple Pudding Cake Recipe

Apple Pudding Cake Recipe




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Apple Pudding Cake Recipe
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Featuring an updated old-fashioned recipe that's been tickling taste buds since the Colonial times in America. ~BB Bakes Sugar Art

Apple Pudding Cake

Prep Time 10 minutes
Cook Time 35-40 minutes

Servings
servings


Ingredients

Prep Time 10 minutes
Cook Time 35-40 minutes

Servings
servings


Ingredients

Apple Pudding Cake


Instructions
  1. Preheat the oven to 375°.

  2. In a microwave-safe bowl, combine apples and cinnamon. Microwave on high until apples are soften, 3-5 minutes.

  3. In a separate bowl, whisk together flour, sugar, baking powder and salt.

  4. In a measuring cup, add milk, butter and vanilla; stir until combined.

  5. Combiner the milk/butter mixture with the dry ingredients.

  6. Fold in the soften apples.

  7. Pour into a 9" deep-dish pie plate.

  8. Bake 30-40 minutes or until a toothpick inserted into the center comes out clean.

  9. Slightly cool before serving.

Fall Harvest Pumpkin Bread

Fall Harvest Pumpkin Bread


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Fall Harvest Pumpkin Bread Yum
Fall is in the air! And the best way to celebrate the summer season changing to a chilly autumn is to serve this earthy Fall Harvest Pumpkin Bread! ~BB Bakes Sugar Art
Fall Harvest Pumpkin Bread with Nordic Ware
Prep Time 10 minutes
Cook Time 50-60 minutes
Servings
loaves
Ingredients
Prep Time 10 minutes
Cook Time 50-60 minutes
Servings
loaves
Ingredients
Fall Harvest Pumpkin Bread with Nordic Ware
Instructions
  1. Heat oven to 350 degrees. Spray 2 (10-inch) loaf pans with baking spray with flour.
  2. In a mixer bowl, beat the pumpkin, oil, water, and eggs on medium speed until combined.
  3. In another larger bowl, whisk together flour, sugar, baking soda, and pie spice.
  4. Gradually add the flour mixture to the pumpkin mixture, beating until the batter is smooth.
  5. Pour into the prepared baking pans.
  6. Bake until a wooden pic inserted into the center comes out clean, 50 - 60 minutes.
  7. Allow the pans to cool for 10 minutes.
  8. Remove from pans, and let cool completely on wire racks.
  9. Store in an airtight container for up to 3 days.
Recipe Notes

Be sure you are using plain pumpkin puree and not pumpkin pie mix. The two products are not inter-changeable.

Lust Cake for Two

Lust Cake for Two



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Lust Cake for Two Yum
Sometimes chocolate lust needs a quick fix and this Lust Cake for Two is the ultimate key to unlocking a romantic evening. A sensual cake, it's filled and topped with a lip-smacking chocolate mascarpone cream and drizzled seductively with a blissful ganache. ©Recipe by BB Bakes Sugar Art.
Lust Cake
Prep Time 17 minutes
Cook Time 18-20 minutes
Servings
people
Ingredients
Prep Time 17 minutes
Cook Time 18-20 minutes
Servings
people
Ingredients
Lust Cake
Instructions
  1. Heat oven to 325º F. In an 8"x 8" pan, spray the bottom of the pan with Cooking Spray. Place a 8" square of parchment paper on the bottom of the pan and lightly coat again. Set aside.
  2. Whisk together flour, granulated sugar, brown sugar, baking soda, cocoa, and salt.
  3. In a separate bowl add coffee, vegetable oil, melted butter, sour cream, vanilla extract and egg. Beat with whisk together until smooth.
  4. Add the liquid mixture to the flour mixture and whisk until smooth.
  5. Pour batter into a prepared pan.
  6. Bake 18-20 minutes or until a wooden pick inserted into the center comes out clean. Cool 10 minutes; remove from pan to a wire rack. Cool completely.
Pokémon Chocolate Cupcake Recipe

Pokémon Chocolate Cupcake Recipe



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Pokémon Chocolate Cupcake Recipe Yum
Gluten or Gluten-free, this rich, dark chocolate batter for these small batch of cupcakes makes life a little bit sweeter. To make these cupcakes Gluten-Free, use King Arthur's Measure for Measure flour. (No other gluten-free flour has been tested.) If using the recommended flour the only slight difference will be with the doming of the cupcakes. ~Recipe by: BB Bakes Sugar Art
Pokemon Cupcakes
Prep Time 5 minutes
Cook Time 16-19 minutes
Servings
cupcakes
Ingredients
Prep Time 5 minutes
Cook Time 16-19 minutes
Servings
cupcakes
Ingredients
Pokemon Cupcakes
Instructions
  1. Preheat over to 350º. Place wrappers into a cupcake pan.
  2. Combine unsalted butter, semi-sweet chocolate chips and vegetable oil into a small bowl. In a small bowl, microwave 30 seconds; stir mixture until melted. Set aside to cool.
  3. In a mixing bowl sift together the all-purpose flour, cocoa powder, baking powder, salt and sugar.
  4. In a small mixing bowl whisk together the egg, vanilla, sour cream and coffee.
  5. Combine the wet ingredients with dry ingredients. Whisk until smooth.
  6. Pour batter into prepared cupcake pan. Bake @ 350º for 16-19 minutes or until the center of the cupcakes are firm to touch. Do not overbake.
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