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In the Oven: Banana Mousse Parfaits

5

Posted by susan on June 10th, 2013

Next up is Banana Mousse Parfaits

Remember, we’re back on a bi-weekly schedule, so the posting date for this challenge is Sunday, 23 Jun.

Yield: 4 servings

1 cup cold heavy cream
1/4 cup cold whole or 2% milk
2 large, ripe bananas, cut into large chunks
1/4 cup sugar
2 teaspoons vanilla bean paste

In the chilled bowl of a standing mixer fitted with the whisk attachment, whip the heavy cream until soft peaks form. (Alternatively, you can hand whisk in a chilled bowl.) Set aside.

Add the milk, bananas, sugar, and vanilla bean paste to a blender and blend until smooth. Pour the mixture into a large bowl. Fold half of the whipped cream into the banana mixture, then gently fold in the remaining whipped cream. Divide the mousse equally among 4 serving cups, cover each with plastic wrap, and chill (or freeze) for at least 3 hours before serving.

The Banana Mousse is a winning recipe all on its own, but it really shines when contrasted with other sweet treats and snacks.

Parfait It
Create a multi-layered mousse. Add enough crumbled cookies or brownies or nuts or granola to cover the bottom of the serving cup before adding a layer of mousse, then add another layer of crumble, another layer of mousse, and end with another layer of crumble. Cover with plastic wrap and chill for at least 3 hours before serving.

Banana Split It
Pour the un-chilled mousse into a large bowl, cover it with plastic wrap, and freeze it for at least 3 hours. Remove the bowl from the freezer and, using an ice cream scoop with a release mechanism, scoop out 3 or 4 large scoops of the mousse (which should have the consistency of ice cream). Line the scoops up side by side on a serving plate, drench in warm Simple Chocolate Syrup (page 192), and top with toasted nuts (page 19) and whipped cream. Serve immediately.

Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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Categories Baked Elements, In the oven

Roundup: Cream Cheese Chocolate Snacking Cookies

0

Posted by susan on June 9th, 2013

Take a look at all this chocolaty goodness!

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Categories Baked Elements, Sunday Roundup

Leave Your Links: Cream Cheese Chocolate Snacking Cookies

21

Posted by susan on June 8th, 2013

How did everyone like this triple-chocolate treat?

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Categories Baked Elements, Leave Your Links

In the Oven: Cream Cheese Chocolate Snacking Cookies

13

Posted by bourbonnatrix on June 5th, 2013

Posting date is June 9!

CREAM CHEESE CHOCOLATE SNACKING COOKIES

Yield: 24 to 36 cookies

4 ounces cream cheese, room temperature
8 ounces (2 sticks) unsalted butter, cool but not cold
1 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 large eggs
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup dark unsweetened cocoa powder (like Valrhona)
3 ounces good-quality dark chocolate (60 to 72%), melted and cooled
8 ounces semisweet chocolate chips

In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese, butter, and sugars together on medium speed until fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and add the eggs, one at a time, beating well after each addition. Add the heavy cream and vanilla and beat until just incorporated.

In another bowl, whisk together the flour, baking soda, salt, and cocoa powder. Add the dry ingredients to the cream cheese mixture and mix on low speed until just incorporated. Do not overmix. Add the melted chocolate and chocolate chips and stir until just combined. Refrigerate the mixture for about 15 minutes.

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of the dough 1 1/2 inches apart onto the prepared baking sheets. (Alternatively, use a tablespoon to measure then drop the dough.) Bake for 10 to 12 minutes, rotating the baking sheets halfway through the baking time, until cookies are set. (Note: You can make slightly larger cookies if you like; they will take 1 to 2 minutes longer to bake.)

Remove the baking sheets from the oven and place on wire racks to cool for 5 minutes. Use a spatula to transfer the cookies to the racks to cool completely. The cookies can be stored, in an airtight container, for up to 3 days.

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Categories Baked Elements, In the oven

Roundup: Mississippi Mud Pie (A) a.k.a. Coffee Ice Cream Tart

0

Posted by bourbonnatrix on June 3rd, 2013



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Categories Baked Explorations, In the oven

Leave your Links: Mississippi Mud Pie (A) a.k.a. Coffee Ice Cream Tart

16

Posted by bourbonnatrix on June 2nd, 2013

How did everyone enjoy this last recipe? Leave your links below!

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In the Oven: Mississippi Mud Pie (A), a.k.a. Coffee Ice Cream Tart

6

Posted by Sheri on May 27th, 2013

Okay, here it is… our last recipe for Baked Explorations! Posting date is June 2.

We started baking through the second Baked book on November 21, 2010. Our first of the 75 recipes was the Nutella Scones. Do you have a favorite recipe from the book?

Next month we return to baking every other week (the schedule is now updated through the end of 2013).

Mississippi Mud Pie a.k.a. Coffee Ice Cream Tart
Makes one 9-inch pie

For the chocolate cookie crust
30 chocolate wafer cookies, about 6 ounces
1 tablespoon granulated sugar
6 tablespoons (3/4 stick) unsalted butter, melted

For the filling
4 ounces good-quality dark chocolate (60 to 72%)
1/4 cup plus 1 tablespoon heavy cream
3 tablespoons unsalted butter
2 tablespoons light corn syrup
1 cup confectioners’ sugar, sifted
1 tablespoon Kentucky bourbon
1 pint good-quality coffee ice cream
1/2 cup toasted pecans, coarsely chopped

For the bourbon fudge topping
2 tablespoons heavy cream
2 tablespoons unsalted butter
1 tablespoon light corn syrup
3 ounces good-quality dark chocolate (60 to 72%)
1 teaspoon Kentucky bourbon

Make the chocolate cookie crust
In a food processor, pulverize the wafer cookies into a very fine crumb. You should have about 11/2 cups. Place the crumbs into a bowl, add the sugar, and stir until combined.

Pour the melted butter over the crumbs and mix well. Transfer the crumb mixture to a 9-inch pie plate and press it into the bottom and up the sides. Use the back of a large spoon to get an even crust. Set the crust aside in the refrigerator.

Make the filing
Place the chocolate in a large heatproof bowl.

In a medium saucepan, bring the cream, butter, and corn syrup to a simmer.

Remove the mixture from the heat, pour it over the chocolate, and let sit for 1 minute. Then whisk the chocolate mixture until it is completely smooth.

Whisk in the confectioners’ sugar and bourbon.

Spread the fudge evenly over the bottom of the pie crust, cover it, and refrigerate for 2 hours.

Soften the coffee ice cream by placing the container in the microwave for 10 seconds on high. Put it into a large bowl and use a rubber spatula to beat it until it is slightly malleable. Spread the ice cream over the chilled fudge filling, sprinkle it with pecans, gently pressing them into the ice cream, and freeze the pie for about 1 1/2 hours, or until the ice cream is firm.

Make the bourbon fudge topping
In a small saucepan over low heat, heat the cream, butter, and corn syrup together until the mixture begins to simmer. Remove the pan from the heat and add the chocolate. Whisk until the fudge is smooth–if you still have a few stray chocolate chunks, reheat the mixture over very low heat until they are completely melted. Stir in the bourbon.

Beat the fudge topping until it reaches room temperature, and pour it over the ice cream and pecan layer in a zigzag pattern. Freeze the Mississippi Mud Pie until it is set, about 20 minutes. To serve the pie, cut it with a warmed sharp knife.

The pie will keep in the freezer, tightly covered, for up to 4 days.

Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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Categories Baked Explorations, In the oven

Roundup: Malted Madeleines

0

Posted by Sheri on May 26th, 2013

Check out all the gorgeous madeleines this week… plus the requisite rogue bakers, of course. We also welcome Chloë of Stitch in the Sea to the group!

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Categories Baked Elements, Sunday Roundup

Leave Your Links: Malted Madelines

16

Posted by Sheri on May 26th, 2013

Links here for this week’s posts!

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In the Oven: Malted Madeleines

11

Posted by susan on May 20th, 2013

Posting date is May 26!

Malted Madeleines
recipe source : Baked Elements, p. 123 – 125
Yield: 24 Madeleines

Ingredients
1/2 cup plus 2 tablespoons all-purpose flour
3 tablespoons malted milk powder, plus 1 teaspoon for dusting
2 tablespoons dark unsweetened cocoa powder (like Valrhona), plus 1 teaspoon for dusting
1 teaspoon baking powder
2 large eggs, at room temperature
1/2 cup sugar
1/4 teaspoon salt
5 tablespoons unsalted butter, melted and nearly at room temperature but not cool

Assembly
Butter the madeleine pans, dust with flour, and knock out the excess flour.

Whisk together the flour, malted milk powder, cocoa powder, and baking powder.

In the bowl of a standing mixer fitted with the whisk attachment, beat the eggs, sugar, and salt on high speed until frothy, about 3 minutes. Drizzle in the butter on low speed until just blended.

Remove the bowl from the mixer and sift the dry ingredients over the top of the egg mixture. Gently fold the dry ingredients into the wet ingredients. Cover the bowl with a dry cloth and set aside for 1 hour.

Preheat the oven to 375 degrees F.

Give the batter a quick stir, then spoon the batter gently into the pans, filling the molds about three-quarters full. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time.

Remove the pans to wire racks to cool for 1 minute, then carefully unmold the madeleines onto the cooling rack. In a small bowl, stir together 1 teaspoon of the cocoa powder and 1 teaspoon of the malted milk powder until blended and sift over the madeleines. I think madeleines taste best if eaten within a few hours of baking, but they can be stored at room temperature, tightly covered, for up to 2 days.

Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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