Category Archives: Desserts

Baklava

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Source: marthastewart.com: Rolled Baklava

Makes 21 pieces

Ingredients

Rolled baklava

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 cups coarsely ground almonds (7 ounces)
  • 1 1/2 cups coarsely ground walnuts (7 ounces)
  • 1 teaspoon ground cinnamon
  • 14 sheets phyllo dough
  • 2 cups cool Honey Syrup

Honey syrup

Makes 3 cups

  • 2 cups sugar
  • 1 teaspoon lemon juice, plus zest from half a lemon
  • 4 cinnamon sticks
  • 3 tablespoons honey

Directions

Rolled baklava

  1. Place rack in center of oven, and preheat oven to 325 degrees. Brush a 9-by-9-inch pan with melted butter. Set aside.
  2. Combine almonds, walnuts, and cinnamon in a medium bowl. Set aside.
  3. Place one sheet of phyllo on a flat work surface. Brush with melted butter. Fold the long sides in to form a 9 1/2-by-15-inch rectangle. Brush folded edges with butter. Place a second piece of phyllo over first sheet, and gather it like a curtain to fit inside rectangle. Brush with butter.
  4. Sprinkle 3 tablespoons of the nut mixture over the bottom one-third of the phyllo rectangle. Fold phyllo over to cover nuts. Brush folded phyllo with butter. Spread 1/4 cup nuts in a 1-inch-wide line parallel to, and about 1 inch from, the edge of pastry. Fold over once to cover nuts. Roll like a cigar almost to the end. Fold in ragged edges, and brush them with butter. Finish rolling, and fold ends under. Place seam-side down in prepared pan. Brush with butter. Repeat with remaining phyllo and filling, laying each roll next to the other so they are touching. Cut rolls crosswise into 21 pieces total (drag knife through a second time to assure a clean cut).
  5. Transfer to oven, and bake until crust and nuts are evenly golden, 1 hour to 1 hour and 15 minutes. Remove pan from oven, and cool for 10 minutes. Pour cool Honey Syrup over pastry; it will come about three-quarters of the way up the sides. Let sit until most of the liquid is absorbed and nuts are saturated, about 30 minutes.

Honey syrup

  1. Combine sugar with 2 cups water in a small saucepan. Stir to dissolve. Add lemon juice, zest, and cinnamon sticks to pan. Place over medium-high heat, and cook to 221 to 222 degrees on a candy thermometer.
  2. Add honey and stir to combine.

Cupcakes dorés

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Source: foodnetwork.com: The Perfect Yellow Cupcake

Note: Je fais les cupcakes dans des moules beurrés et farinés plutôt que dans des moules en papier.

Yield : 24 servings

Ingredients

Cupcakes

  • 1 cup unsalted butter
  • 2 cups sugar
  • 1 1/4 teaspoons vanilla extract
  • 4 eggs
  • 3 cups sifted cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • Regular or silver cupcake paper liners

Directions

  1. Make the Cupcakes: Preheat the oven to 350 degrees F.
  2. In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. Sift together the dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool. (Freeze at this point, if necessary.)

Gâteau au fromage, bananes et caramel

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Source: foodnetwork.ca: Sugar: Banana Caramel Cheesecake

Yield: 10

Ingredients

Crust

  • 12 crunchy oatmeal cookies
  • 1/2 cup pecan pieces
  • 1/4 cup unsalted butter, melted

Banana Layer

  • 2 tablespoons unsalted butter
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon vanilla
  • 1 tablespoon rum
  • 3 firm bananas, sliced

Cheesecake

  • 2 pounds cream cheese at room temperature
  • 1 cup light brown sugar, packed
  • 2 tablespoons unsalted butter, melted
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon rum extract

Caramel Topping

  • 1 1/2 cups sugar
  • 1/4 cup water
  • 1 tablespoon corn syrup or lemon juice
  • 1 cup whipping cream

Directions

Crust

  1. For crust, preheat oven to 350 degrees F. and grease the bottom of a 9-inch springform pan and wrap the pan in foil.
  2. In a food processor, pulse oatmeal cookies with pecans until an even crumble. Add melted butter and pulse to combine. Press into the bottom of prepared springform pan (not up the sides) and bake for 12 minutes. Allow to cool while preparing bananas.

Banana Layer

  1. For bananas, heat a sauté pan over medium-high heat and add butter and brown sugar, stirring until melted and bubbling. Stir in vanilla and rum and add bananas. Stir just to coat and warm and pour into cooled crust.

Cheesecake

  1. For cheesecake, beat cream cheese until fluffy, scraping down the sides of the bowl often. Add brown sugar in 2 additions, beating well after each addition. Beat in butter. Add eggs, one at a time, and beat well after each addition. Stir in vanilla and rum extract and pour cheesecake batter over caramelized banana layer in springform pan.
  2. Bake cheesecake in a water bath: place springform pan into a baking dish and pour hot tap water around it, to come halfway up the pan. Bake for 30 minutes, then reduce oven temperature to 325 degrees F. and bake for another 30 to 40 minutes, until filling puffs just slightly around edges but still moves a little in center when shaken.
  3. Remove pan from water and allow to cool for 2 hours before refrigerating overnight.

Caramel Topping

  1. For caramel topping, combine sugar, water and corn syrup or lemon juice in a pan. Bring to a boil without stirring and cook, uncovered, until it turns a rich amber colour. While cooking, occasionally brush down the sides of the pot with a brush dipped in cool water.
  2. Once sugar has reached desired colour, remove from heat and carefully stir in whipping cream (watch out for the steam and bubbling). Return to medium heat and simmer until reduced by a third, stirring occasionally, about 5 minutes. Chill until thickened but still fluid, about 15 minutes. Pour caramel over cheesecake and chill completely. (This can be done up to 8 hours before serving).
  3. To serve, run a knife carefully along the inside of the pan to loosen, remove pan and slice with a hot, dry knife.

Biscuits au beurre d’arachides

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Source: foodnetwork.ca: Sugar: The Ultimate Peanut Butter Cookie

Note: J’ai essayé ces biscuits avec le beurre d’arachides crémeux.

Yield: 2 dozen cookies

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup peanut butter (smooth or crunchy)
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Directions

  1. Preheat oven to 350° F. Cream together butter and sugars until pale and fluffy. Beat in egg and vanilla. Stir in peanut butter. In a separate bowl, combine flour, baking soda and salt. Add to peanut butter mixture and blend in. Drop by tablespoonfuls onto an ungreased cookie sheet and crisscross mark them with a floured fork. Bake for 9 to 11 minutes, until cookies just start to colour around the edges.

Biscuits à l’avoine

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Source: foodnetwork.ca: Sugar: Oatmeal Cookies

Ingredients

  • 2/3 cup unsalted butter, room temperature
  • 1 cup dark brown sugar, packed
  • 1 egg
  • 1 tablespoon vanilla
  • 1 tablespoon fancy molasses
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups oats
  • 1 cup raisins

Directions

  1. Preheat oven to 375° F. Cream together butter and brown sugar until smooth. Add egg and blend. Stir in vanilla and molasses. In a separate bowl, combine flour, baking powder, salt, baking soda and spices. Add to butter mixture and mix in. Add oats and raisins and stir just until oats are coated with cookie batter. Drop tablespoonfuls onto a greased or parchment-lined baking sheet and bake for 7 to 9 minutes, until cookies start to brown around the edges and loose their shine.
  2. Cookies will keep up to a week in an airtight container.
  3. Yield: 2 dozen cookies.
  4. VARIATION: OATMEAL COOKIE ICE CREAM SANDWICHES: You will need 6 cups maple walnut ice cream and 1 1/2 cups of walnut crumbs, toasted. For sandwiches, press a small scoop of ice cream between 2 cookies. Roll edges of ice cream in walnut crumbs and chill until ready to serve. Yield: 1 dozen sandwich cookies.

Biscuits double chocolat

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Source: foodnetwork.ca: Sugar: Double Chocolate Chip Cookies

Note: J’ai essayé les “reverse double chocolate cookies”.

Yield : 36

Ingredients

Double Chocolate Chip Cookies

  • 1/2 cup unsalted butter
  • 8 ounces white chocolate chips
  • 4 large eggs at room temperature
  • 1 1/4 cups sugar
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 ounces semisweet chocolate chips

Directions

Double Chocolate Chip Cookies

  1. Over a pot filled with 2 inches of simmering water, place a metal or glass bowl and add butter. Stir until melted halfway and add white chocolate chips. Stir until just melted and remove from heat (don’t worry if it separates). Set aside.
  2. Whip eggs with sugar and vanilla with electric beaters or in a mixer fitted with the whisk attachment, until pale and thick, about 5 minutes. In a separate bowl, combine flour, baking powder and salt.
  3. Whisk melted chocolate into egg mixture until incorporated. Whisk in flour mixture and stir in semisweet chocolate chips. Cover batter with plastic and chill for at least 4 hours before baking.
  4. Preheat oven to 325 °F. Spoon cookie dough by tablespoonfuls (or teaspoonfuls for dainty cookies) and roll gently to shape into a ball and place on a parchment-lined or greased cookie sheet, leaving 2 inches between cookies. Bake for 18-20 minutes. To test doneness, lift a cookie off the tray – if it comes off cleanly, then cookies are done.

Reverse Double Chocolate Chip Cookies

  1. Prepare the same recipe as above, except replace 8 ounces of white chocolate with 10 ounces of bittersweet chocolate and increase sugar to 1 1/2 cups. Prepare remaining recipe as above and enjoy!

Biscuits aux brisures de chocolat

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Source: foodnetwork.ca: Sugar: Chocolate Chip Cookies a la Anna Olson

Tried, tested and true. My secret ingredient is cornstarch to make chewy-centred cookies! If you want crispy cookies, omit the cornstarch and replace the baking soda with baking powder.

Yield: 24

Ingredients

Chocolate Chip Cookies

  • 3/4 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces bittersweet chocolate, cut into chunks

Directions

Chocolate Chip Cookies

  1. Preheat oven to 350 F.
  2. Cream together butter and sugars until smooth. Add egg and vanilla and blend in.
  3. Stir in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
  4. Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges.

To Assemble

  1. Let cool slightly and enjoy.

Amaretti

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Source: foodnetwork.ca: Sugar: Amaretti Cookies

Note: Je fais les biscuits amaretti seuls.

Ingredients

Amaretti Cookies

  • 1 tablespoon all purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon cinnamon
  • 2/3 cup sugar
  • 1 teaspoon finely grated lemon zest
  • 1 cup ground almonds
  • 2 large egg whites
  • 1 teaspoon almond extract
  • 1/4 cup icing sugar

Almond Cream

  • 1 cup mascarpone cheese
  • 1/2 cup sour cream
  • 1/3 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2/3 cup whipping cream

Cherries and Assembly

  • 1 1/2 cups pitted sweet cherries
  • 1 tablespoon Kirsch
  • 2 tablespoons sugar
  • 1/3 cup slivered or sliced almonds, lightly toasted

Directions

Amaretti Cookies

  1. For amaretti, preheat oven to 350 degrees F. and line a baking tray with parchment paper.
  2. Sift flour, cornstarch, cinnamon and 1/3 cup of sugar and lemon zest over ground almonds and toss to blend.
  3. In a separate bowl, whip egg whites until foamy, then gradually add remaining 1/3 cup sugar. Whip until whites hold a stiff peak. Stir in almond mixture and add almond extract. Shape teaspoonfuls of dough into balls, wetting your hands with cool water to prevent sticking. Sift icing sugar over cookies and bake for 15 to 18 minutes, until lightly browned. Allow to cool, then store in an airtight container.

Almond Cream

  1. For almond cream, stir mascarpone, sour cream and brown sugar together to dissolve sugar. Stir in extracts. Whip cream until a soft peak forms and fold in. Chill until ready to assemble.

Cherries and Assembly

  1. For cherries, toss cherries with Kirsch and sugar and let sit for 5 minutes.
  2. To assemble, place one amaretti cookie on a plate. Add a dollop of almond cream. Top with another amaretti cookie. Top with another dollop of almond cream, a sprinkle of toasted almonds and then a spoonful of cherries. Repeat to make 4 servings in total. Serve.

Macarons

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Source: foodnetwork.ca: Sugar: Macaroons

Yield: 30

Ingredients

  • 4 large egg whites
  • 1 1/3 cups sugar
  • 1/3 cup condensed milk
  • dash salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 1/2 cups coconut
  • 1/4 cup flour
Directions

  1. Preheat oven to 300° F. In a heavy saucepan stir together the egg whites, sugar, condensed milk, salt, vanilla, almond extract and coconut. Sift in flour and stir the mixture until it is combined well. Cook the mixture over moderate heat, stirring constantly, for 5 minutes. Increase the heat to moderately high and cook the mixture, stirring constantly, for 3 to 5 minutes more, or until it is thickened and begins to pull away from the bottom and side of the pan. Transfer the mixture to a bowl, let it cool slightly at room temperature, then chill completely before baking.
  2. Drop heaping teaspoons of the batter 2 inches apart onto greased or parchment-lined baking sheets and bake the macaroons on center rack of the oven for 20 to 25 minutes, or until they are pale golden. Transfer the macaroons to a cooling rack.
  3. Macaroons will keep up to 10 days in an airtight container.
  4. Yield: 30 macaroons.

Roulade de meringue

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Source: foodnetwork.ca: Cook Like A Chef: Meringue Roulade

Yield: 12

Ingredients

Meringue Roulade

  • 1 teaspoon corn flour
  • 1 teaspoon natural vanilla essence
  • 1 teaspoon white wine vinegar
  • 6 egg white
  • 8 ounces fine sugar
  • 1 ounce toasted flaked almonds

Filling

  • 150 millilitres 35% cream
  • 200 millilitres thick Greek yoghurt (yogourt Liberté)
  • 1 tablespoon icing sugar
  • 8 ounces fresh blueberries
  • 8 ounces strawberries

Directions

Meringue Roulade

  1. Preheat the oven to 300 degrees Fahrenheit
  2. Line a large rectangular baking tray with parchment paper and sprinkle with icing sugar. In a small bowl mix together the cornstarch, vinegar and vanilla essence.
  3. In a separate, clean bowl beat the egg whites with a hand beater until stiff peaks form. Whisk in the sugar a tablespoon at a time. Once the sugar is added, slowly add the cornflour mixture and beat until the mixture is glossy and stiff. Pour the meringue mixture onto the parchment paper and spread it around evenly. Sprinkle the toasted almonds over the top. Bake the meringue in the oven for 40 to 50 minutes until it is crisp on the outside but still soft in the middle. Set aside to cool.

Filling

  1. Meanwhile beat the cream until stiff. Add the yoghurt and the icing sugar and fold them together. Cut the strawberries into halves or quarters if large and fold half of them into the cream. Fold in half of the blueberries.

To Assemble

  1. Lay out a clean tea towel and dust it with icing sugar. Turn out the meringue on to the cloth. Carefully peel off the parchment paper. Close to one end of the meringue and then down its length lay a generous quantity of cream and fruit across it, leaving half an inch at either side so that the filling does not squeeze out.
  2. Using the tea towel, roll the meringue into a roulade and put it on a serving plate. Decorate with any extra cream and fruit and the remaining fruit. Serve with a fruit coulis.