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.

Chocolate Mascarpone Cream

Chocolate Mascarpone Cream


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Chocolate Mascarpone Cream Yum
Chocolate mascarpone cream that is lip-smacking delicious! YUM! ~BB Bakes Sugar Art
Lust Cake
Servings
Servings
Lust Cake
Instructions
  1. Melt the chocolate in top of a clean double boiler over simmering water, stirring until smooth. Set aside to cool completely.
  2. Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Set the whipped cream aside.
  3. Using an electric mixer, beat the mascarpone cheese, melted chocolate and vanilla in a large bowl just until smooth and glossy, about 30 seconds (do not overmix) or fold in the mixture by hand.
  4. Fold the whipped cream into the chocolate mixture in 2 batches.
  5. Pipe immediately, or cover and refrigerate overnight. If chilled, allow to stand at room temperature 1 hour before piping. Transfer the chocolate mascarpone cream to a pastry bag fitted with a large star tip. Pipe.
Granny’s Banana Pudding Recipe

Granny’s Banana Pudding Recipe



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Granny's Banana Pudding Recipe Yum
My mother's old-fashioned banana pudding recipe. This recipe has been in my family for as long as I can remember. Naming this recipe in honor of her, 'Granny.' This recipe can also be made Gluten-Free by using King Arthur's, Measure for Measure flour & Kinnikinnick Vanilla Wafers. When measuring the MfM flour, do level teaspoons instead of heaping. ~BB Bakes Sugar Art
Banana Pudding
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Banana Pudding
Instructions
  1. Mix dry ingredients together; set aside.
  2. Beat egg yolks until smooth. Gradually add milk, continue to blend.
  3. Mix dry and wet ingredients together. Whisk until thoroughly combined.
  4. Pour into a saucepan; add butter. Cook over medium heat. Stir constantly until pudding mixture begins to bubble. Continue stirring until the pudding thickens (approx: 1-2 minutes.)
  5. Remove saucepan from heat; stir in vanilla. Allow to slightly cool.
  6. In a decorative dish, layer vanilla wafers, bananas and pudding. Repeat layers until you end up with wafers on top. Begin with wafers and finish the top with pudding.
  7. Store covered in the refrigerator.
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