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baking, cooking, and other adventures

Daring Bakers: Candylicious August 27, 2011

Filed under: Ganache,The Daring Bakers' — pastrybrush @ 9:10 pm
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The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at http://www.chocoley.com offered an amazing prize for the winner of the most creative and delicious candy!

This months Daring Bakers’ Challenge we were given the opportunity to try our hands at making candy.  The mandatory items were as follows:

You must make TWO candies

The first candy must be ONE of the following CHOCOLATE candies:

1) A truffle, dipped or not dipped in chocolate OR

2) A cut (square) dipped chocolate/bonbon OR

3) A filled chocolate/bonbon using a chocolate mold

The other candy can be any CHOCOLATE OR NON-CHOCOLATE candy you like

I wanted to try something new and maybe try my hand at the Fruit Gels, but they never came to pass.  Mainly because I didn’t have the right ingredients on hand.  Since we were given the option of a truffle and then any other chocolate candy, I decided to stick with the basics.  I made a basic dark chocolate truffle flavored with Kalua and rolled in cocoa power, and for my second candy I made the Milk Chocolate and Hazelnut Praline Truffles, but used dark chocolate instead 🙂

Both turned out particularly yummy, but the Hazelnut Praline Truffle was by far the favorite because I am partial to Hazelnut and Chocolate.  Can we say Nutella? (more…)

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Vegan Adventure #15 September 24, 2008

I had two things go through my head when I saw this recipe the first time: 1) how do you make a vegan pastry cream and 2) what is agar powder. Both questions were quickly answered by reading the recipe and looking up “agar” on Wikipedia. Simply stated agar is the vegan form of gelatin 🙂 The hard part was finding it. I decided to just take a look at the local grocery stores just in case, but no dice. When all else fails find it on Amazon. I ended up buying agar powder and nutritional yeast flakes. I am ready for any sweet or savory dish.

I know, you want to know what my adventure was this time. Well of course it was another cupcake. (more…)

 

Tiramisu My Way August 13, 2008

Filed under: Tiramisu — pastrybrush @ 7:00 am
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After it has been dug into.  DrFaulken was in a hurry and couldn't keep his hands off of it.

After it has been dug into.

I grew up eating ladyfingers as a kid. In my family when someone said we were going to have ladyfingers it was packaged ladyfingers layered with whipped cream. That is it no mascarpone cheese, no sugar, no espresso, no Kahlua, nothing extra just simple. My dad used to make it all the time and as I got older I started to help him. He originally got the recipe from my grandmother, who is all Italian. Very simple whip up some heavy cream and then in a deep serving dish layer ladyfingers and whipped cream and keep going until you are done. Leave it in the fridge over night and the next day DIG IN!!

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