Chocolate Layered Dessert with Creamy Filling and Chocolate Shavings

 

Ingredients:

For the Cake Layers:

• 1 box of chocolate cake mix (or your favorite homemade chocolate cake recipe)
• Ingredients as per cake mix instructions (eggs, oil, water)

For the Creamy Filling:

• 2 cups heavy cream
• 1 cup mascarpone cheese (or cream cheese)
• 1 cup powdered sugar
• 1 tsp vanilla extract

For the Topping:

• Chocolate shavings (dark or milk chocolate, as per preference)

Instructions:

1. Prepare the Cake Layers:

• Preheat your oven according to the instructions on the cake mix box.
• Prepare the chocolate cake batter as per the instructions on the box.
• Divide the batter evenly into two round cake pans and bake as directed.
• Once baked, allow the cakes to cool completely. Once cooled, slice each cake horizontally to create four thin layers of cake.

2. Prepare the Creamy Filling:

• In a large mixing bowl, whip the heavy cream until soft peaks form.
• In another bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Beat until smooth.
• Gently fold the whipped cream into the mascarpone mixture until fully incorporated and smooth.

3. Assemble the Dessert:

• In a large glass dish (like the one in the image), place one layer of the chocolate cake.
• Spread a generous layer of the creamy filling over the cake layer.
• Repeat the layering process with the remaining cake layers and creamy filling, finishing with a layer of the creamy filling on top.
• Cover the top layer generously with chocolate shavings.

4. Chill and Serve:

• Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the dessert to set.
• Serve chilled, scooping out portions to reveal the beautiful layers.

Enjoy your delicious, creamy, chocolate layered dessert!

Spanakopita

 

Ingredients

• 1 egg
• 125 ml (1/2 cup) milk
• 125 ml (1/2 cup) vegetable oil
• 2 tablespoons water
• 1 teaspoon salt
• Spinach
• Feta cheese
• Salt and pepper, to taste
• 3 sheets of filo dough
• Poppy seeds
• 1 egg yolk

Preparation

1. Mix the egg, milk, vegetable oil, water, and salt in a bowl.
2. Layer one sheet of filo dough and pour a portion of the mixture over it, spreading it evenly. Repeat with two more sheets of filo dough, creating a total of 3 layers.
3. Mix the cooked spinach and crumbled feta cheese together. Spread this mixture evenly over the layered filo dough.
4. Roll the filo dough tightly from one end to the other to form a long strip.
5. Cut the rolled dough into triangles and place them on a baking sheet lined with parchment paper.
6. Brush each triangle with egg yolk.
7. Sprinkle poppy seeds over the triangles.
8. Bake at 180°C (356°F) for 15 minutes, or until golden brown.

Enjoy your delicious spinach and feta filo triangles!

Crumble-Topped Cheesecake

 

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 4 large eggs

For the Crumble Topping:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/2 teaspoon ground cinnamon (optional)

Preparation

Prepare the Crust:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then remove from the oven and let it cool.

Prepare the Cheesecake Filling:

1. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the sour cream and vanilla extract, and mix until well combined.
3. Add the eggs one at a time, beating well after each addition.
4. Pour the cheesecake filling over the cooled crust in the springform pan.

Prepare the Crumble Topping:

1. In a medium bowl, combine the flour, sugar, and cinnamon (if using).
2. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

Bake the Cheesecake:

1. Bake in the preheated oven for about 1 hour, or until the center is almost set but still slightly jiggly.
2. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour.
3. Remove from the oven and refrigerate for at least 4 hours or overnight.

Serve:

Carefully remove the sides of the springform pan before serving. Slice and enjoy this unique and delightful Crumble-Topped Cheesecake!

Enjoy your unique crumble-topped cheesecake!

Effortless Lemon Ice Cream

 

Ice Cream Lovers, Rejoice!

Imagine creating a delicious, sugar-free lemon ice cream at home using just three ingredients in under five minutes. This simple recipe not only satisfies your sweet tooth but does so in a healthier way, without any added sugar. Here’s how to make this refreshing treat that’s so easy and tasty, you may never want to buy store-bought ice cream again!

1. Benefits of Homemade Lemon Ice Cream

• Healthier: By making your own ice cream, you control the ingredients, ensuring there are no unwanted additives or sugars.
• Refreshing: Lemon adds a natural zest that is both invigorating and delightful, perfect for cooling down on a warm day.
• Simple Ingredients: With only three ingredients, this recipe is uncomplicated and quick, ideal for spontaneous dessert cravings.

2. Ingredients Needed

To whip up your own batch of lemon ice cream, you’ll need:

• 1 cup of heavy cream
• 2 tablespoons of fresh lemon juice
• 3 tablespoons of honey (or to taste, depending on your preference for sweetness)

3. How to Make Lemon Ice Cream

This recipe is not only straightforward but also quick, making it a perfect last-minute dessert option.

Instructions:

1. Mix Ingredients: In a medium-sized mixing bowl, combine the heavy cream, fresh lemon juice, and honey. Mix thoroughly until the honey is completely dissolved.
2. Whisk or Blend: Using a hand mixer or blender, whip the mixture until it becomes thick and creamy. This usually takes about 3 to 4 minutes.
3. Freeze: Pour the mixture into a freezer-safe container. If you prefer a soft-serve consistency, you can enjoy it immediately. For those who like their ice cream firmer, freeze it for about an hour, then stir it, and freeze again until it reaches the desired consistency.

4. Serving Suggestions

Scoop your lemon ice cream into bowls or cones. This ice cream pairs beautifully with fresh berries or a sprig of mint for an extra touch of elegance and freshness. It’s a wonderful dessert to follow a meal or as a cool treat on a sunny afternoon.

5. Storage Tips

Store any leftover ice cream in an airtight container in the freezer. Before serving again, let it sit out for a few minutes to soften slightly for easier scooping.

Conclusion

This three-ingredient, sugar-free lemon ice cream is a testament to the idea that simplicity often leads to the best results. Quick, easy, and delightfully refreshing, it’s a perfect treat for anyone looking to indulge their sweet tooth without overdoing it on sugar. Give this recipe a try, and it might just become your new favorite way to beat the heat and keep your dessert game light and zesty!

Chicken and Mushroom Stew

 

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups mushrooms, sliced
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup dry white wine (optional)
• 1 cup heavy cream
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons flour
• 1 tablespoon Worcestershire sauce
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Preparation

1. Prepare the Chicken:

• Season the chicken breasts with salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat.
• Brown the chicken breasts on both sides until golden. Remove from the skillet and set aside.

2. Cook the Vegetables:

• In the same skillet, add the butter.
• Sauté the onions and garlic until they become translucent.
• Add the sliced mushrooms and cook until they release their moisture and start to brown.

3. Make the Sauce:

• Sprinkle the flour over the mushrooms and stir to coat.
• Slowly pour in the chicken broth and white wine (if using), stirring constantly to avoid lumps.
• Add the Worcestershire sauce and bring the mixture to a simmer.

4. Combine and Simmer:

• Return the chicken breasts to the skillet.
• Pour in the heavy cream and stir to combine.
• Reduce the heat to low and let the stew simmer for about 20-25 minutes, or until the chicken is fully cooked and the sauce has thickened.

5. Serve:

• Garnish with freshly chopped parsley.
• Serve the chicken and mushroom stew hot, over rice, mashed potatoes, or pasta.

Enjoy your meal! If you’d like any modifications or have any dietary preferences, feel free to let me know!

Made dinner together tonight, and we both couldn’t stop eating it! My hubby took more than half of it

 

Ingredients:

• 1.5 pounds ground beef
• 1 (10.5-ounce) can condensed cream of mushroom soup
• 1 (10.5-ounce) can condensed cream of cheddar cheese soup
• 3 cups frozen potato cubes
• 1 cup shredded cheddar cheese
• Salt and pepper, to taste

Preparation:

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 casserole dish.
2. Brown the ground beef in a skillet until thoroughly cooked, then drain and transfer to a large mixing bowl.
3. Stir in both condensed soups into the cooked ground beef.
4. Add frozen potato cubes, half of the shredded cheddar cheese, salt, and pepper to the mixture. Mix until well combined.
5. Pour the mixture into the prepared casserole dish. Sprinkle the remaining shredded cheddar cheese evenly over the top.
6. Cover the dish securely with foil and bake in the preheated oven for 30 minutes.
7. Remove the foil and bake for an additional 30 minutes, or until the top is golden and bubbly.

Relive the affection and tradition enveloped in Grandma’s Ground Beef Casserole, a dish that speaks volumes about family, love, and treasured culinary legacies. Bon appétit!

Enjoy!

Cranberry Orange Bread with Simple Glaze

 

Ingredients

• 1 1/2 cups plus 1 tablespoon all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup regular whole-milk yogurt
• 1 cup sugar
• 3 large eggs
• 2 tablespoons grated orange zest
• 1/2 teaspoon pure vanilla essence
• 1/2 cup vegetable oil
• 1/2 cup fresh or frozen cranberries, thawed and washed

For the Orange Syrup:

• 1/3 cup freshly squeezed orange juice
• 1 3/4 cups sugar

For the Orange Glaze:

• 2 to 3 tablespoons fresh orange juice, strained
• 1 cup confectioners' sugar

Instructions

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour a 9 x 5-inch loaf pan, tapping out any excess flour.
2. In a medium bowl, sift together 1 1/2 cups of flour, baking powder, and salt. Set aside.

Making the Bread

1. In a large bowl, whisk together yogurt, sugar, eggs, orange zest, vanilla essence, and vegetable oil.
2. Gently whisk the dry ingredients into the wet ingredients until just combined.
3. Toss cranberries with the remaining 1 tablespoon of flour in a separate bowl, then fold them into the batter.
4. Spoon the batter into the prepared loaf pan and smooth the top.
5. Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out with moist crumbs attached.
6. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack placed over a baking sheet.

Preparing the Orange Syrup

1. While the loaf is cooling, make the orange syrup. In a small saucepan over medium heat, stir together the orange juice and sugar until the sugar has completely dissolved.
2. Continue to cook for an additional 3 minutes after the sugar has dissolved. Remove from heat and set aside.

Applying the Orange Syrup

1. Poke holes in the top and sides of the warm loaf using a toothpick.
2. Brush the warm orange syrup over the top and sides of the bread, allowing it to soak in. Repeat if necessary.
3. Let the bread cool completely.

Making the Orange Glaze

1. In a small bowl, whisk together the strained orange juice and confectioners' sugar until smooth and thick yet pourable. Add more orange juice if needed to achieve the desired consistency.

Applying the Orange Glaze

1. Pour the orange glaze over the top of the cooled bread, allowing it to drip down the sides.
2. Let the glaze set for about 15 minutes before slicing and serving.

Enjoy your delicious Cranberry Orange Bread!

Roast potatoes crisp-wise

 

Ingredients

For the Roast Beef:

• 4 to 5 pounds beef roast (such as sirloin or ribeye)
• Salt and pepper, to taste
• 2 teaspoons olive oil
• 4 cloves garlic, minced
• 2 teaspoons fresh rosemary, chopped

For the Fondant Potatoes:

• 6 large potatoes, peeled and cut into cylinders
• 1/2 cup unsalted butter
• 1 cup beef or chicken broth
• Fresh thyme sprigs
• Salt and pepper, to taste

Directions

Roasting the Beef:

1. Preheat the oven to 375°F (190°C).
2. Season the beef roast generously with salt and pepper.
3. In a skillet over medium-high heat, heat olive oil. Sear the beef roast on all sides until nicely browned.
4. Swirl minced garlic and chopped rosemary over the roast.
5. Transfer the seared roast to a roasting pan.
6. Roast in the preheated oven until desired doneness is achieved.

Creating the Fondant Potatoes:

1. Preheat the oven to 375°F (190°C).
2. In a large ovenproof skillet over medium-high heat, melt butter.
3. Add the potato cylinders and sear each side until golden brown.
4. Place thyme sprigs in the skillet with the potatoes.
5. Season with salt and pepper.
6. Transfer the skillet to the oven and bake until the potatoes have absorbed the liquid and are tender.

Resting and Serving:

1. Allow the roast beef to rest for 15 minutes before slicing.
2. Serve the fondant potatoes alongside the slices of roast beef.

Swedish meatballs presented with egg noodles

 

Made in the Instant Dutch Oven: Simple Swedish Meatballs

These simple Swedish meatballs are a one-pot dinner made in the Instant Dutch Oven. Most of the cooking time is hands-off, resulting in less cleanup and greater convenience. It's a dish full of comfort food that you'll want to make over and over again.

Elements

Meatball Components

- One pound ground beef (80/20 mix) - One pound ground pork - One onion, finely chopped - One teaspoon olive oil (for sautéing) - 1 piece of bread - 1/4 cup milk - Two eggs - 1/2 cup bread crumbs - 1 teaspoon salt - 1/2 teaspoon pepper - 1 teaspoon nutmeg - 1/2 teaspoon cloves (optional)

Gravy Components

- 4 tablespoons butter - 1/2 cup flour - 1 1/2 cups sour cream - 4 cups unsalted beef broth - 1/2 teaspoon salt - 1/2 teaspoon pepper - 2 tablespoons fresh or dried parsley - 4 cups uncooked egg noodles

Tools You Might Need

- Instant Precision Dutch Oven - Large mixing bowl - Whisk with silicone coating - Wooden spatula - Meatball maker (optional)

Directions

Prepare Onions

1. Finely chop the onion. 2. Sauté in a small pan or the Instant Dutch Oven with olive oil until softened and transparent.

Soak Bread

- Soak the bread slice in milk until it absorbs completely.

Combine Meatball Ingredients

1. In a large mixing bowl, combine ground pork, ground beef, eggs, milk-soaked bread, onions, bread crumbs, salt, pepper, nutmeg, and cloves (if using). 

2. Stir until well blended.

Form Meatballs

- Form into meatballs about 1 1/2 to 2 inches in size. This recipe makes approximately 24 meatballs of this size. You can also make smaller meatballs about 1 inch in diameter.

Brown Meatballs

- Brown the meatballs either by broiling in the oven for about 15 minutes or by batch sautéing them in the Instant Dutch Oven until fully browned.

Prepare Gravy

1. Preheat the Instant Dutch Oven. 

2. Melt butter. 

3. Mix in flour to make a roux and cook for a few minutes to eliminate any raw flour taste. 

4. Add sour cream and whisk quickly to blend. 

5. Gradually add beef broth, one cup at a time, stirring to combine with the flour-sour cream mixture. 

6. Add parsley, salt, and pepper to the liquid.

Combine and Cook

1. Return the meatballs to the Instant Precision Dutch Oven. 

2. Add uncooked egg noodles. 

3. Cover and simmer until noodles are soft and meatballs are cooked through, following the instructions for the Instant Dutch Oven.

Enjoy

Serve and enjoy your homemade Swedish meatballs!

Roll recipe for poppies from seeds

 

Ingredients:

• 4 cups all-purpose flour
• 1 package (2 1/4 teaspoons) active dry yeast
• 1/4 cup sugar
• 1 teaspoon salt
• 1 cup warm milk (110°F/45°C)
• 1/4 cup melted butter
• 2 large eggs
• 2 teaspoons poppy seeds

Directions:

1. Prepare the dough:

   • Dissolve the yeast in the warm milk in a small bowl. Let it rest until foamy, about 5 minutes.
   • In a large bowl, mix the salt, sugar, and flour.
   • Add the yeast mixture, melted butter, and eggs to the dry ingredients. Stir until a dough starts to form.
   • Add the poppy seeds and knead the dough on a floured surface until smooth and elastic, about 8 to 10 minutes.

2. First rise:

   • Grease a bowl, place the dough in it, and cover with a clean kitchen towel.
   • Let the dough rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

3. Shape the rolls:

   • Punch down the risen dough to remove air bubbles.
   • Divide the dough into 12 equal pieces and shape each piece into a round roll.
   • Place the rolls in oiled baking pans or muffin tins.

4. Second rise:

   • Cover the formed rolls with a cloth and let them rise again for 30 to 45 minutes, until doubled in size.

5. Create the egg wash:

   • Whisk together the water and egg in a small bowl.

6. Bake the buns:

   • Preheat your oven to 375°F (190°C).
   • Brush the top of each roll with the egg wash.
   • Bake the buns for 15 to 20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

7. Cool and serve:

   • Remove the buns from the oven and let them cool on a rack before serving.

Enjoy your freshly made poppy seed buns!

The Greatest Pineapple Bake

 

Superior Pineapple Bake

Our path through tastes, as enthusiastic gastronomic adventurers, has brought us to a delightful ending: pineapple improves almost everything it comes into contact with. Whether your main course's star, the highlight of your dessert, or the ideal afternoon snack pick-me-up, the vivid zest of pineapple never lets down. For those who like this tropical fruit as much as we do, our Pineapple Bake will most certainly become a new favorite. Especially when combined with a scoop of creamy ice cream, this delicious dish is perfect as a complement to any meal or as a stand-alone treat with its sweet and sour character taking the stage.

Ingredients:

• One can (20 ounces) crushed pineapple with juice
• 3/4 cup sugar
• 2 eggs
• 2 teaspoons cornstarch
• 2 teaspoons vanilla extract
• 1 1/2 tablespoons butter, cut into small pieces
• 1 teaspoon cinnamon

Directions:

1. Preheat your oven to 350°F (175°C). Lightly grease a 9x9 inch baking pan.

2. In a large mixing bowl, combine the crushed pineapple (with juice), sugar, eggs, cornstarch, and vanilla extract. Stir thoroughly to ensure all ingredients are well mixed.

3. Spoon the mixture gently into the prepared baking pan.

4. Evenly distribute the pieces of butter over the top of the pineapple mixture. Sprinkle with cinnamon.

5. Bake in the preheated oven until the edges start to turn a beautiful golden brown, about 45 minutes or longer.

6. This Pineapple Bake celebrates taste rather than just follows a recipe; it's a delightful tribute to the adaptability of pineapple. Whether presented as a side dish or the climax of your dining experience, it guarantees to deliver some tropical delight right onto your table.

The Best Crispy Roast Potatoes Ever Recipe

 

Crispy Roast Potatoes with Garlic and Rosemary

Ingredients

• Kosher salt
• 1/2 teaspoon (4g) baking soda
• 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths
• 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
• Small handful picked rosemary leaves, finely chopped
• 3 medium cloves garlic, minced
• Freshly ground black pepper
• Small handful fresh parsley leaves, minced

Preparation

1. Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection).

2. Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt, baking soda, and potatoes. Stir and return to a boil, then reduce to a simmer.

   Cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

3. Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan. Heat over medium heat, stirring constantly, until garlic just begins to turn golden, about 3 minutes.

   Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.

4. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.

   Transfer to the bowl with infused oil. Season with more salt and pepper to taste. Toss to coat until a thick layer of mashed potato–like paste has built up on the potato chunks.

5. Transfer potatoes to a large rimmed baking sheet, spreading them out evenly.

   Roast in the preheated oven for 20 minutes without moving.

6. Using a thin, flexible metal spatula, release any stuck potatoes. Shake the pan and turn potatoes.

   Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.

7. Transfer potatoes to a large bowl and add the reserved garlic/rosemary mixture and minced parsley.

   Toss to coat evenly and season with more salt and pepper to taste.

   Serve immediately and enjoy!

 

Blueberry Peach Feta Salad

Ingredients

• 4 cups mixed salad greens
• 1 peach, sliced
• 1 cup fresh blueberries
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Preparation

1. In a large bowl, combine mixed greens, peach slices, blueberries, feta cheese, and pecans.
2. In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and gently toss to coat.
4. Serve immediately, or chill in the refrigerator for up to an hour before serving to blend flavors.

Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes

Famous Red Lobster Shrimp Scampi

 

Copycat Red Lobster Shrimp Scampi

This Copycat Red Lobster Shrimp Scampi recipe is an easy-to-make restaurant-style seafood meal that is sure to be a hit. Tangy, garlicky, and a bit creamy and spicy, this Red Lobster Shrimp Scampi recipe is my go-to meal when I want to spoil myself or my family.

The broth that results is so good with crusty homemade bread. You will want to soak up every last bit of it.

The trick is to cook the shrimp for just a few minutes to keep them fresh and not mushy, remove them, make the sauce (broth), and return them to the pan to heat them again a bit.

This is an absolutely wonderful meal. You can even eat them on top of freshly cooked pasta if you prefer a complete meal, but for me, bread is the only way to go!

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 tablespoon pure olive oil
• 2 tablespoons garlic, finely chopped
• 1 1/2 cups white wine, I use chardonnay
• 1/2 fresh lemon, juice only
• 1 teaspoon Italian seasoning
• 1/2 cup softened butter
• 1 tablespoon parsley
• 1/2 cup grated Parmesan cheese

Preparation

1. Heat a cast iron skillet and add olive oil.
2. Add shrimp and cook until tender and no longer translucent. Reduce heat, remove shrimp, and set aside.
3. Add garlic and cook for 2-3 minutes. Do not allow garlic to brown as it will make it bitter.
4. Add white wine and lemon juice.
5. Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
6. Reduce heat to low and add butter. If the pan is too hot, the butter will separate.
7. Add shrimp back into the sauce, add parsley, and season to taste with salt and pepper.
8. Sprinkle with grated Parmesan cheese.

The Key to the Ideal Pastry Cream

Perfect Pastry Cream

Ingredients

• 480 ml or two cups whole milk
• 1/2 cup (100 g) granulated sugar, divided
• One vanilla bean, or one tsp vanilla extract
• Five large egg yolks
• 30 g or 1/4 cup cornstarch
• Two tablespoons (30 grams) unsalted butter, finely chopped

Preparations

1. Get the milk mixture ready:

   Combine half the granulated sugar (1/4 cup) and the whole milk in a medium pot. Add the vanilla bean seeds. Add vanilla extract last, if using. Place the pot on medium heat and carefully simmer the mixture, stirring occasionally to ensure the sugar dissolves.

2. Get the egg mixture ready:

   Whisk together the egg yolks, 1/4 cup of the remaining granulated sugar, and the cornstarch until the blend is creamy and light in hue. This will take about two to three minutes.

3. Gently warm the eggs:

   When the milk mixture is heated, gradually add around one-third of it to the egg mixture while continuously whisking to soften the eggs. This stage gradually raises the temperature of the eggs to prevent curdling.

4. Heat the pastry cream:

   Return the tempered egg mixture and the remaining hot milk to the pot, always stirring the mixture. Place the mixture back on medium heat, whisking continuously, until it thickens and begins to bubble, about two to three minutes. Once it begins to boil, cook for one or two more minutes to ensure the cornstarch is fully cooked.

5. Finish the pastry cream:

   Remove the pot from the heat and immediately whisk in the butter and any vanilla extract if you did not use a vanilla bean.

6. Strain and cool:

   To remove any lumps or fragments of cooked egg, strain the pastry cream into a clean bowl using a fine-mesh sieve. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Let it cool to room temperature before chilling it in the refrigerator until very cold, at least two hours.

Success Tips

• Use Fresh Ingredients: There's a distinct difference in the flavor and texture when using fresh milk, eggs, and butter.
• Whisk Continuously: Ensure a smooth texture and avoid lumps by whisking continuously.
• Strain the Cream: Strain the cream to get a smooth and silky texture without any cooked egg fragments.
• Cool Correctly: Applying plastic wrap directly to the surface while cooling inhibits the formation of a skin, which can ruin your cream's texture.

Variations

• Chocolate Pastry Cream: Add 4 ounces (113 g) of chopped dark chocolate to the hot pastry cream after removing it from the heat. Stir until melted and well combined.
• Coffee Pastry Cream: Dissolve two tablespoons of instant coffee granules in the heated milk mixture before tempering the egg mixture.

Usage Suggestions

• Fill Éclairs and Cream Puffs: Pipe the cold pastry cream into éclairs or cream puffs for a classic French dessert.
• Layer in Cakes: Use as a rich, creamy filling between cake layers.
• Tarts: Fill pre-baked tart shells with pastry cream and top with fresh fruits for an impressive dessert.

In Summary

Pastry cream is a versatile and essential component in many desserts. Mastering this recipe will enhance your baking skills and allow you to create a variety of delectable treats. Enjoy the creamy, rich texture and delightful flavor that perfect pastry cream adds to your pastries!

Enjoy!

Garlic Butter Steak Bites and Cheesy Smashed Potatoes

 

Steak Bites and Smashed Potatoes

Ingredients

For the steak bites:

• 1 pound sirloin steak, cut into cubes
• 2 tablespoons garlic, minced
• 4 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

For the smashed potatoes:

• 1 pound baby potatoes
• 1 cup cheddar cheese, shredded
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Preparations

For the potatoes:

1. Boil the potatoes until tender, about 15 minutes. Drain and let cool slightly.
2. Place potatoes on the griddle, smash them lightly with a spatula, then drizzle with olive oil and season with salt and pepper.
3. Cook until golden and crispy, about 10 minutes on each side.
4. Sprinkle with cheddar cheese and cook until melted.

For the steak bites:

1. Heat the griddle over high heat and add butter.
2. Once the butter is melted and foamy, add the garlic and sauté until fragrant, about 1 minute.
3. Add the steak bites, season with salt and pepper, and cook until browned on all sides, about 8-10 minutes.
4. Remove from heat and garnish with chopped parsley.