Tuesday, September 22, 2009

Chocolate Bow

My first day working with chocolate at school we made bows! It was a very lengthy process mainly because chocolate is hard to work with because you have to keep it in temper. If you are unfamiliar with working with chocolate and how to temper here are some helpful instructions: Tempering Chocolate.

One thing I want to stress is to make sure that you don't get any water in your chocolate, or it is ruined. This includes steam, so if you are using a double boiler with your chocolate, make sure the bowl fits over your pot correctly so no steam can roll into the bowl. You also have to be careful when using a double boiler that you don't burn your chocolate. I prefer to pour the hot water into a bowl and use that instead of a pot over direct heat. It may take a little longer to melt, but there is less stress of burning and not as much steam to worry about.

I don't have my notes with me on how to make the bow, and I don't really know how helpful they would be without step-by-step pictures. However, if you really want my notes, let me know and I can send them to you.


Blueberry Ice Cream

This blueberry ice cream was fun to make and tasted good, but a little too tangy for my taste. But still a nice refreshing treat. (I forgot to save some blueberries for garnish, oops! So sorry about the not so exciting picture!)

Blueberry Ice Cream
(from Noble Pig)
  • 1 cup blueberries (fresh or frozen, if frozen, thaw and drain)
  • 1/3 cup sugar, or more to taste
  • Pinch of salt
  • Zest of one lime
  • Juice of 1/2 a lime, or more juice to taste
  • 3/4 cup heavy cream
  • 3/4 cup sour cream

In a medium saucepan cook blueberries, sugar, salt, lime zest and juice over medium heat, stirring until mixture boils and the berries pop and soften, about 4 minutes.

Pour the berry mixture into a blender and whirl until a puree is achieved, about 1 minute. The mixture will not be completely smooth. Add the heavy cream and sour cream and pulse to blend. Taste and add a bit more lime juice or sugar if you choose.

Pour the blend into a bowl and refrigerate until it is chilled before churning into ice cream.

Tip: If you don't like blueberry skin, after blending the blueberries try to put the mixture through a sieve to get rid of skin, and then finish adding the creams.


Thursday, September 10, 2009

Dirt and Worms!

Dirt and worms brings me back to the third grade when kids brought in treats for their birthday. It was the first time I ever had dirt and worms, and I believe the last. Until now! My friend at work has been talking about dirt and worms for awhile, so I made it for her birthday. And it was so yummy!!! The best part is, it only took minutes to make! It's a nice quick treat and fun for kids (and adults too...ahem).

Dirt and Worms
Makes about 10 - 7oz cups
  • 2 cups cold milk
  • 1 pkg. (4-serving size) Jello-O chocolate instant pudding
  • 1 tub (8 oz.) Cool Whip whipped topping, thawed
  • 20 Oreo Cookies, finely crushed, divided (I take out the creme)
  • Gummy Worms (plain or sour)
Pour the milk into a large bowl and add the pudding mix. Beat with a whisk until well blended, about 2 minutes. Let stand for 5 minutes. Mix in the Cool Whip and half of the Oreo crumbs.

Pour into cups or container of your choice and top with remaining Oreo crumbs (you can always crush up some more Oreos if want more dirt on top). Refrigerate for at least 1 hour, and add gummy worms before serving.


Wednesday, September 9, 2009

Classic Creme Brulee

Creme brulee...my boyfriend's true love. ;o)

It is the only dessert that he really likes. In fact, he likes it so much that he makes it himself, and I just assist him. :o) Personally, creme brulee is not my favorite dessert because it lacks something that I find to be a necessary ingredient in a delightful dessert.....Chocolate! I do suppose you could make some sort of chocolate creme brulee, but so far all we have had is your basic creme brulee with fruit. Enjoy!

1 cup heavy cream
2 Tbs. plus additional 1/3 cup sugar
2 extra large or jumbo egg yolks
½ tsp. vanilla extract

•Preheat oven to 300ºF. Prepare some boiling water.
•In a saucepan over medium heat, combine cream and 2 Tbs sugar; cook, stirring occasionally until small bubbles appear around edges of pan, 5-6 minutes. Set aside.
•In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sieve into a bowl. Divide mixture among four 4 oz. ramekins.
•Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, about 25 minutes (use caution when removing ramekins from oven as they will be very hot!). Chill 2-3 hours.
•Sprinkle remaining sugar evenly over top of cooled custards. With the kitchen torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly. Serve immediately surrounded by fresh fruit or refrigerate for later use (if saving for later use, wait to torch the sugar until ready to serve).

Thanks B for all the hard work and help with this one!