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Wednesday, March 23, 2011

I was in a baking Mood !!! ENJOY

I decided to try a few new recipes actually three to be exact
all at the same time
A friend of min from another state joined in by making one fo the same desserts at the same time
we were constantly texting pictures to each other as we prepared each step

recipes I made
toffee-coffee tartlets - from this months issue of food network magazine
chocolate filled cups
cake balls

recipe for tofee coffee tarlets
For the Filling:
1 1/2 cups heavy cream
1/4 cup ground coffee
3/4 cup caramel topping, plus more for drizzling
2 tablespoons unsalted butter
1/2 cup confectioners' sugar, sifted
For the Cups:
1 10-ounce package frozen puff pastry shells
1/2 cup semisweet chocolate chips
1/3 cup toffee bits
Make the filling: Bring the cream and coffee nearly to a boil in a saucepan over medium heat. Reduce the heat to low; cook for 5 minutes. Remove from the heat. Strain through a fine-mesh strainer into a bowl. Set aside.

Bring the caramel topping to a boil in a saucepan over medium-high heat. Reduce the heat to medium and cook for 2 more minutes. Remove from the heat and stir in the butter. Slowly whisk in the cream-coffee mixture until combined. Pour into a large bowl and cool to room temperature. Refrigerate for 45 minutes, or until completely chilled.

Make the cups: Place the pastry shells on an ungreased baking sheet and bake according to the package directions. Transfer to a rack to cool, then pull out the center of the shells with your fingers.

Place the chocolate chips in a small microwave-safe bowl and microwave on medium power, stirring every 30 seconds, until melted, about 1 1/2 minutes. Pour the toffee bits into a pie plate. Dip the rims of the pastry shells in melted chocolate and then in the toffee. Set aside.

Beat the coffee mixture with a mixer on medium speed until thickened. Slowly beat in the confectioners' sugar on high until stiff peaks form.

Assemble the cups right before serving or selling: Spoon the coffee mixture into a large zip-top plastic bag. Press out the air and seal. Snip off a corner; pipe the mixture into the shells. Drizzle with more caramel.

* instead of toffee bits I used crushed peanuts ,
one thing to tell you this is a super recipe but a few tips since I made this first read the recipe completely before you start and make sure you have plenty of time
it has several steps , everyone will love them

the chocolate tartlets
ingredients -
I bought store made shells ( in the freezer section )
chocolate filling *
1/2 c chocolate chip
2 tbsp butter
1/3 c suagr
1 egg
1 tsp vanilla extract
chopped peanuts
in microwave melt chocolate chips and butter , mix every 15 sec until well melted then add suagr , mix well again
add egg and mix well
then add vanilla
mix well again then add nuts ( your chose )I used about 3 tbsp chopped
spoon about 2 tsp of chocolate mixture into each cup and bake as directed on box of shells

1 comment:

  1. Sure sounds good .
    I don't bake but I enjoy your blog...........Lis