Ribbon or Swirl Cookies

Ribbon or Swirl Cookies
From Food Network Kitchens

A great make-ahead freezer dough that will impress all your guests throughout the holiday season.

Recipe Summary
Yield: Approximately 6 dozen cookies
Prep time: 1 hour
Cook time: 14 to 16 minutes
Inactive prep time: 3 hours
Ease of preparation: Intermediate

Ingredients
Vanilla Dough:
1/2 cup granulated sugar
2 tablespoons confectioners\’ sugar
1/4 teaspoon fine salt
1 large egg
1 to 1 1/4 teaspoons mint extract
1 cup unsalted butter, (2 sticks), room temperature
2 cups all-purpose flour

Chocolate Dough:
1 1/4 cups granulated sugar
3/4 cup natural cocoa powder
1/4 teaspoon fine salt
1 cup unsalted butter, (2 sticks) room temperature
1 large egg
1 1/2 cups all-purpose flour

Instructions
For the vanilla dough: Mix the 2 sugars and the salt together in a medium bowl.
In another small bowl, whisk the egg and mint extract and set aside.
With a hand held mixer beat the butter until smooth in a large bowl.
While mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy,
about 1 to 2 minutes.
Stop mixing and scrape down the sides of the bowl. Add the egg mixture and beat until smooth.
Gradually add the flour, mixing slowly until blended.

Turn the dough out of the bowl, divide in half.
Place the halves between 2 pieces of lightly floured parchment or waxed paper.
Roll into a 10 by 12 by 1/4 inch rectangle.
Slide the sheets of dough/parchment sheets onto a baking sheet,
and refrigerate until firm, about 2 hours or overnight.

For the chocolate dough:
Whisk the sugar, cocoa, salt in a medium bowl.
With a hand held mixer beat the butter until smooth in a large bowl.
While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy, 1 to 2 minutes.
Stop mixing and scrape down the sides of the bowl. Add the egg and beat until smooth.
Gradually add the flour, mixing slowly until blended.

Turn the dough out of the bowl, divide in half.
Place the halves between 2 pieces of lightly floured parchment or waxed paper.
Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets
onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.

For a spiral cookie:
Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment.
Brush dough lightly with cold water. Place a sheet of vanilla dough on the workspace,
and remove top sheet of paper. Using the bottom piece of the paper to lift the dough,
place the vanilla dough on top of the chocolate dough.
Take care to line up the edges of the 2 doughs and trim as needed.
Lightly press to smooth and seal the doughs together. Remove the top piece of paper.
Brush the surface of the dough lightly with cold water.
Position the sandwiched doughs with the long edge facing you.
Using the edge of the paper as a guide, roll the doughs into a tight cylinder, 2 inches wide.
Wrap in plastic and refrigerate for 1 hour. Repeat with remaining 2 sheets of dough.

Evenly position racks in the oven, and preheat to 325 degrees F.

Slice the dough crosswise into 1/4-inch thick cookies.
Lay about 1/2-inch apart on parchment-lined baking sheets.
Bake until just golden – not too dark you\’ll lose the definition of the spiral, about 14 to 16 minutes.

Cook\’s Notes
• For the perfect spiral, make sure the first roll is very tight.
If there are gaps, they will show up in the final cookies.
If the dough gets too soft, simply refrigerate until malleable but not so dry that it cracks.

Posted in 曲奇 | Ribbon or Swirl Cookies 已關閉迴響。

TORTA DI RICOTTA (義大利Ricotta 乳酪蛋糕)

TORTA DI RICOTTA (義大利Ricotta 乳酪蛋糕)

成份:
2 磅ricotta
6 個蛋, 室溫
1 個杯子糖
1/3 杯子麵粉
1 tsp 鹽
1 tsp 桂香
1 tsp 肉豆蔻
1 tsp 杏仁精
一個檸檬熱心
一個桔子熱心
1 個杯子敬酒了杏仁裂片
1 杯子巧克力片

方向:
油膏和麵粉9\"springform 平底鍋。 預先加熱烤箱對325℉。 在攪拌器, 敲打ricotta 直到光滑和蓬鬆。 加蛋, 一次一個, 允許\早先蛋被合併在增加下之前。 加麵粉, 糖, 桂香, 肉豆蔻, 杏仁精和熱心。 混合直到結合。從攪拌器去除和摺疊在堅果和巧克力片。 傾吐入準備的平底鍋。 烘烤1 個小時並且10 分鐘或直到乳酪蛋糕是金黃和牢固的在中部

混合\’ n \’ 比賽:
對面吸引您帶來Torta di Ricotta 和明亮的酸度早餐\混合, 有機陰涼地增長的墨西哥和Decaf 一起遮蔽增長的墨西哥。更加充分bodied 的金沿海混合與這個濃點心並且配對很好。 酥脆和氣味強烈的筆記在咖啡savor 乳脂狀的點心從上顎沒有擊敗它。

Posted in 芝士蛋糕 | TORTA DI RICOTTA (義大利Ricotta 乳酪蛋糕) 已關閉迴響。

Hazelnut Biscotti

HAZELNUT BISCOTTI

Ingredients:
3 cups of flour
3 eggs
1 cup of sugar
1/4 tbsp salt
1/3 cup of oil
1 1/2 tsp baking powder
1/2 lemon, juiced
1/4 tsp vanilla
1 cup of chopped hazelnuts
Melted chocolate to dip

Directions:
Mix flour, salt, baking powder in a large bowl. In a separate bowl, beat eggs until well mixed, then add to the dry ingredients. Add oil, juice and vanilla, and nuts and stir until just combined. Allow dough to rest 10 min. Shape dough into two long rolls, approximately 1” in diameter and place on a cookie sheet. Press each roll to flatten on top, brush with a little beaten egg. Bake 30 min at 350° F. Remove from oven and allow to cool slightly (just enough to handle). With a serrated knife, cut the loaves on a diagonal into bite-size slices. Place the slices back on the sheet pan and toast until golden brown, about 5-8 minutes. Allow cookies to cool completely before dipping in melted chocolate.

Mix \’n\’ Match:
Coffees with nutty nuances such as Colombia Narino Supremo and House Blend team up well with toasty nuts and cocoa flavors. The savory chocolate-dipped hazelnut biscotti creates an uninhibited chemistry between the pairs.

Recipe courtesy of Chef Joe LaVilla, The Art Institute of Phoenix

Posted in 曲奇 | Hazelnut Biscotti 已關閉迴響。

Chocolate Hazelnut Torte

CHOCOLATE HAZELNUT TORTE

Ingredients:
5 1/2 oz hazelnuts, toasted and skinned
5 1/2 oz bittersweet chocolate, finely chopped
2 tsp orange zest
2 tsp almond extract
6 eggs, separated
1/2 cup of sugar
9\" round pan with parchment

Directions:
Place the nuts, chocolate and zest in a food processor and pulse until nuts are finely ground. In a mixer, beat egg yolks, almond extract and sugar on high for 3 minutes, until fluffy and light yellow. Decrease the speed of the mixer to low and add the nut mixture. Mix until just combined. In a separate bowl, whip the egg whites until they reach soft peak stage. Add remaining sugar and whip to stiff peaks. Gently fold the whipped egg whites into the nut mixture (this is best done in two additions). Pour the batter into the cake pan and bake at 350° F for 25 minutes or until a tester comes out clean. Cool completely and dust with powdered sugar.

Mix \’n\’ Match:
Richer, fuller flavored coffees such as Caffe Verona®, Gold Coast blend, Guatemala Antigua, and Arabian Mocha Sanani need a rich, earthy dessert to hold up to their spicy, exotic flavors. A chocolate hazelnut torte, rich in cocoa and nuts, makes a wonderful partner to these hard-to-impress coffees.

Recipe courtesy of Chef Joe LaVilla, The Art Institute of Phoenix
http://www.epicurious.com/promo/starbucks/chtorte.html

Posted in 朱古力 | Chocolate Hazelnut Torte 已關閉迴響。

SACHER TORTE

SACHER TORTE

Ingredients:
1 cup butter
2/3 cup of granulated sugar
5 egg yolks
1 tsp almond extract
6 oz bittersweet chocolate, chopped
1 1/2 cups of ground hazelnuts
1 cup of self-rising flour
2 tbsp cocoa
6 egg whites
Icing:
4 tbs apricot jam
1/3 cup butter
6 oz chocolate

Directions:
Preheat oven to 325° F. Grease a 9” springform pan, covering the bottom with greased parchment paper. In a mixer, cream the butter with 1/3 cup sugar. Add the egg yolks one at a time, mixing well between each addition. Mix the chocolate and nuts and add to mixture. Stir in almond extract. Remove from the mixer and fold in the cocoa and flour. Whisk the egg whites until stiff, then add the remaining sugar and whip until stiff peaks are formed. Fold the egg white mixture into the batter. Bake for 60-70 minutes or until top is firm and tester comes out clean. Cool and remove from the pan.

Warm the apricot jam until liquid. Spread over the top and sides of the cake. Allow to cool and set slightly. Meanwhile, melt the chocolate and butter together. Place cake on a rack over a lipped cookie sheet. Pour the chocolate mixture over the top of the cake to coat evenly. Allow to cool until icing is set.

Mix \’n\’ Match:
Refined Starbucks® coffees such as Sumatra, Guatemala Antigua and Sulawesi are best paired with the classic sacher torte. Its rich, buttery texture compliments the chocolate undertones. Even more delicious is how the intensity from each coffee holds up to the fruity tang of the torte.

Recipe courtesy of Chef Joe LaVilla, The Art Institute of Phoenix

http://www.epicurious.com/promo/starbucks/sacher.html

Black Forest Cake

BLACK FOREST CAKE

Ingredients:
1 cup of cocoa powder
1 1/2 cups of boiling water
3 eggs
1 tsp vanilla
3 cups of cake flour
2 cups of packed brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup of softened butter
Filling:
2 cups of frozen cherries, thawed
3 cups of whipping cream
1 cup of powdered sugar
1 cup of chocolate shavings

Directions:
Preheat oven to 350° F. Butter and flour two 9” cake pans. In a medium bowl, combine cocoa and water until smooth. Cool to room temperature. In another bowl, combine eggs, cocoa mixture and vanilla. In a large bowl, combine dry ingredients. Add butter and remaining cocoa mixture and mix on low for 30 seconds. Once combined, increase the speed to medium and beat for 2 minutes. Add the egg mixture in three batches, scraping between each addition and mixing until well combined before the next addition. Pour into the prepared pans, smoothing if necessary. Bake 20-30 minutes or until tester comes out clean. Cool 10 minutes, remove from the pans and allow to cool completely.

Whip the cream and powdered sugar until stiff peaks just begin to form. To assemble the cake, place one layer of the chocolate cake on a plate. Place 1/3 of whipped cream on top and spread evenly. Place half the cherries randomly in the whipped cream. Top with next layer and frost entire cake with remaining whipped cream. Arrange remaining cherries on top of the cake and garnish by sprinkling chocolate shavings over the cherries.

Mix \’n\’ Match:
Bold, intense flavors of Arabian Mocha Sanani and French and Italian Roasts need a strong dessert partner. The Black Forest takes the cake with equally bold attributes. The fruit in the dessert enhance the bold components in each of these coffees. Moreover, its rich chocolate, sweet cherries and light cream bring the powerful duets together in sumptuous harmony.

Recipe courtesy of Chef Joe LaVilla, The Art Institute of Phoenix

Posted in 款式蛋糕 | Black Forest Cake 已關閉迴響。

復 活 蛋 屋 (From Appledaily)

復 活 蛋 屋

用 料 :
黑 朱 古 力 600 克
白 朱 古 力 200 克
杏 仁 糕 少 許\
食 用 金 粉 / 銅 粉 少 許\

小 貼 士 :
1. 用 白 朱 古 力 做 圖 案 後 須 待 凝 固 才 可 倒 黑 朱 古 力 , 否 則 兩 者 會 混 合 失 去 效 果 。
2. 把 朱 古 力 從 模 中 褪 出 時 不 能 大 力 , 否 則 會 很 容 易 爛 。
3. 樹 紋 印 跟 玩 具 印 仔 一 樣 , 只 是 膠 質 專 用 作 烹 飪 用 。 每 個 $98 。 如 不 想 用 印 , 可 試 試 自 己 滴 出 圖 案 也 可 。

特 別 用 具 :


復 活 蛋 殼 模 每 個 $38 , 另 有 附 公 雞 轉 印 紙 的 蛋 殼 模 , 每 個 $60 。


朱 古 力 蜜 蜂 頭 是 現 成 的 , 2 個 $20 。

好 易 做 : 復 活 蛋 屋

1. 切 碎 並 隔 水 坐 溶 黑 、 白 朱 古 力 。 用 匙 或 鏟 蘸 白 朱 古 力 , 滴 在 蛋 殼 模 上 成 花 紋 , 待 凝 固 。 把 黑 朱 古 力 倒 進 模 內 , 左 右 搖 勻 並 反 轉 , 把 多 餘 的 朱 古 力 滴 出 。

2. 待 開 始 凝 固 時 , 用 刀 削 平 模 邊 朱 古 力 , 雪 20 分 鐘 。 凝 固 後 把 朱 古 力 從 模 中 褪 出 , 在 半 邊 蛋 殼 上 一 圓 窿 做 窗 , 用 熱 朱 古 力 把 蜜 蜂 頭 黐 在 窿 上 ; 搓 杏 仁 糕 成 手 狀 , 黐 在 頭 下 窗 邊 。

3. 把 兩 個 半 邊 蛋 殼 底 放 在 預 熱 平 面 板 如 煲 底 上 , 溶 邊 把 蛋 殼 合 上 成 屋 。 另 做 屋 底 。 把 熱 溶 黑 朱 古 力 倒 出 做 圓 塊 , 並 黐 上 蛋 屋 。 再 做 屋 頂 。 準 備 一 條 乾 淨 膠 條 , 倒 上 熱 溶 黑 朱 古 力 。

4. 用 樹 紋 印 碌 過 黑 朱 古 力 待 一 會 , 再 倒 白 朱 古 力 , 鋪 平 並 雪 約 20 分 鐘 至 凝 固 。 從 膠 條 褪 出 朱 古 力 , 裁 成 兩 片 2 吋 半 長 薄 片 , 用 熱 溶 黑 朱 古 力 貼 好 尖 頂 並 黐 在 屋 上 成 屋 頂 。

復 活 金 蛋

跟 蛋 屋 的 基 本 步 驟 一 樣 , 只 需 用 黑 朱 古 力 做 成 全 蛋 , 最 後 蛋 殼 面 掃 上 金 粉 即 成 。

Posted in 朱古力 | 復 活 蛋 屋 (From Appledaily) 已關閉迴響。

復 活 兔 媽 媽 (From Appledaily)

復 活 兔 媽 媽

特 別 用 具 :
兔 模 1 個

用 料 :
黑 朱 古 力 250 克
白 朱 古 力 少 許\

小 貼 士 :
1. 兔 模 約 手 掌 般 高 , 意 大 利 入 口 , 每 個 $45 。 另 有 朱 古 力 小 兔 裝 飾 , 每 個 $9 。
2. 如 兔 底 不 平 企 不 穩 , 可 把 它 放 預 熱 的 平 板 上 略 溶 突 出 的 朱 古 力 邊 即 成 。

好 易 做 :


1. 把 黑 、 白 朱 古 力 切 碎 , 隔 水 坐 溶 。 準 備 直 角 牛 油 紙 並 捲 成 唧 筒 模 樣 , 放 入 熱 溶 白 朱 古 力 , 唧 在 兔 模 中 的 眼 、 口 、 籃 等 位 置 , 待 凝 固 。


2. 均 勻 地 倒 黑 朱 古 力 於 兔 模 上 , 待 開 始 凝 固 時 , 用 刀 把 模 邊 突 出 的 朱 古 力 削 平 , 放 雪 櫃 約 15 至 20 分 鐘 至 凝 固 。


3. 把 朱 古 力 從 兩 個 兔 模 中 褪 出 , 以 模 底 放 在 預 熱 的 傳 熱 板 上 , 溶 邊 後 把 兩 邊 合 上 即 成 。

http://appledaily.atnext.com/template/apple_sub/art_main.cfm?art_id=4753327&sec_id=38165&showdate=20050322

Posted in 朱古力 | 復 活 兔 媽 媽 (From Appledaily) 已關閉迴響。

豆腐慕絲

豆腐慕絲

材料:

餅底:
消化餅 50g
牛油 25g
海綿蛋糕 一片

豆腐漿:
豆腐 200g
淡忌廉 183g
糖 30g
水 60g
魚膠粉 13g
朱古力 適量

做法 :
1. 將消化餅全部壓碎加入牛油, 拌勻造成餅底
2. 將餅底碎壓入餅模內, 將朱古力溶掉, 然後塗上海錦蛋糕上, 把海錦蛋糕黏在餅底, 備用
3. 用手動攪拌器將豆腐攪溶, 然後加入糖, 備用
4. 再用手動攪拌器快速將淡忌廉打至糊狀 (4-5 分鐘), 然後放入剛攪溶的豆腐中造成豆腐漿
5. 用熱水將魚膠粉開勻
6. 將魚膠粉水加入豆腐漿內拌勻
7. 把豆腐漿倒入餅模內
8. 最後放入雪櫃約 1 小時, 即成

注意:
要避免在混合魚膠粉水和豆腐漿時產生魚膠粒, 可先將部分的豆腐漿 (大約5-8匙) 放入魚膠溶液內先拌勻. 再把全部豆腐漿倒進, 這樣做可避免因為溫度相差太太而產生魚膠粒

Posted in Mousse | 豆腐慕絲 已關閉迴響。