Rum CARAMEL mousse WALNUT frozen pie

Rum caramel mousse filling is supported by a light, no-bake cereal crust.
Luscious butter Rum caramel sauce cascades while crowned by roasted walnuts.

Throughout my childhood, I so looked forward to Summer for the obvious reasons.
As an adult, not much has changed except for the appreciation that comes with...
 the feeling of self-imposed and well deserved freedom to let go of the reins a little.

I've been aiming for somewhat lazy days going forward.  

During Hubby's morning strolls, his mobile camera captured these dedications to me…thank you sweety.

Like the butterfly, I feel lighter and less stressed somehow.
The usual burdens of responsibility and self-imposed judgement…
somewhat feel less important -- or at least, I've been convincing myself that it is so.

During Hubby's morning strolls, his mobile camera captured these dedications to me…thank you sweety.

What also lightens up are what I call decadent frozen delights without the heavier guilt.
This pie is truly special in that it impresses beyond its flavour profile.
It actually is so much less caloric than you would imagine.
Evaporated milk was used to its fullest potential to deliver a foolproof, successful delight.

I made the Rum caramel sauce ahead of time and therefore…
only needed to compose the rest of the pie much later. 
If you would like to speed up the process, use a quality, store-bought caramel sauce.
A high end dark Rum added to it will go a long way to succeeding the finishing touch.
I promise, no matter what, this will enter that frozen pie repertoire you keep aiming for ;o)

Rum Butter Caramel Mousse Walnut  
frozen pie

serves 8

PRINTER version

INGREDIENTS:

(American measures)

Rum Butter Caramel sauce: (made ahead of time)
. 1/4 cup unsalted butter
. 1 cup dark Brown sugar, loose pack
. 3/4 cup evaporated 2% milk, room temperature
. 1/8 tsp. sea salt
. 2 Tbsps. dark Rum
PIE CRUST:
. 1-1/4 cups Cornflake (or cookie) crumbs
. 2 Tbsps. unsalted butter, melted
. 1 Tbsp. Caramel sauce
CARAMEL MOUSSE FILLING:
. 1-1/4 cups evaporated 2% milk 
. 3 xLarge eggs, separated
. 2 Tbsps. granulated sugar
. 1/2 cup Caramel sauce
. 1 Tbsp. dark Rum
Garnish:
. 1/2 cup lightly roasted Walnuts
. the remaining caramel sauce

PREPARATION:

Rum Butter Caramel Sauce: (made ahead of time)

1. In a small-medium saucepan, melt the butter on MEDIUM heat.  Add in the brown sugar.  Then, with a small whisk, stir constantly for about 2 minutes until all is well dissolved. 

2. Slowly add in and whisk the evaporated milk into the sugar mix.  Raise the heat to MEDIUM-HIGH and bring to a boil for about 4 minutes, while whisking. 

3. Remove the pot from the heat and add in the salt and Rum.  Let it cool about 30 minutes while stirring once and a while.  Pour into a medium glass jar and cool before adding it into the refrigerator.  When needed, take out 15 minutes beforehand.
....

. NOTE: ahead of time: partially freeze the evaporated milk into a stainless steel bowl and covered for about 2 hours.
Prepare a lightly oiled 9 inch deep pie plate.  Set aside.

. CRUST:

4. In a medium bowl, toss and mix together the cereal crumbs, melted butter as well as the caramel sauce.  Transfer the mix onto the lightly oiled pie plate.  With the aid of a spatula or spoon, spread and pat down the mix onto the plate’s bottom and slightly up the sides.  Set aside.

. FILLING:

5. Remove the evaporated milk from the freezer and with an electric mixer, whip until it has doubled in volume.  Set this whipped milk back into the freezer.

6. Clean the beaters and dry them carefully. Then, separate the eggs by placing the whites into a medium bowl and the yolks in a tiny bowl.

7. Beat the egg whites until soft peaks.  Continue beating while adding in the sugar and stiffer peaks have been achieved.   Afterwards, beat in the egg yolks on LOW speed.  Then, beat in the caramel sauce and Rum.

8. Take out the whipped milk and with a spatula fold it into the egg mix until there are minimal streaks showing.

9. Pour the combined mix into the prepared crust.  Then, place it into the freezer without covering for about 1 hour.  Afterwards, once the pie has somewhat solidified, cover it with plastic wrap.  The pie can be ready in as little as 3 hours time.  Suggestion: transfer the pie to the refrigerator for about 20 minutes before cutting your serving pieces.

10. Garnish with walnuts coated in the remaining caramel sauce in addition to more caramel drizzled over the whole pie or each individual piece.

As so many of you, I can't believe how fast Summertime moments are fleeing.  

I will practice what I preach and keep the appreciation momentum going.

I will take in precious Summer breezes as well as the rain storms…
all great moments to contemplate life.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

upside down PEAR almond SPICE cake tortes

Pears land upside down within a fragrant batter enhanced by aromatic spices.
Either version of these cakes would be welcomed with open arms at any gathering.

Having been offered a generous basket of Argentinean Bartlett pears...
I quickly worked on a second version of one of my favourite cake tortes.

It was not long ago that I had compiled recipes based on using the very versatile pear.

Many of you who usually found pears to be boring…
surprised me with comments about my post that suggested otherwise.

You requested more in the way of easy to make cakes.
Therefore, I'll share these two easy tortes, having made sure not to skimp on flavour.

Take a quick look at the ingredients list and decide which suits your character the most.

 I truly enjoyed making and of course eating them both...

however, if I really was pushed to choose one...the first suits my character the most ;o)

PEAR almond Molasses Spice torte cake
(upside down / reverse cake)

serves 8-10 persons

PRINTER version

INGREDIENTS:
(American measures)

Cake foundation:
. 1/4 cup unsalted butter
. 1/2 cup brown sugar, packed
. 3 large, firm, ripe (Bartlett or Bosc) pears (peeled, halved and carefully cored)
WET cake ingredients:
. 1/4 cup unsalted butter, softened
. 1/2 cup granulated sugar
. 1/2 cup grape seed oil
. 1/4 cup fancy Molasses
. zest of 1 small lemon or orange
. 1 Tbsp. fresh ginger, finely grated
. 4 xLarge eggs (room temp.)
DRY cake ingredients:
. 1 cup All Purpose flour
. 1 cup ground Almond flour
. 1-1/2 tsps. baking powder
    Spices:
    . 1/2 tsp. ground ginger
    . 1/2 tsp. ground cardamom
    . 1/2 tsp. ground cinnamon spice
    . 1/4 tsp. sea salt
    . 1/4 tsp. ground all spice
    . 1/8 tsp. fresh, grated nutmeg
   

PREPARATION: 

. Pre-heat the oven at 350F.  
. Use a 10 inch round cake pan (not springform).  
. Position the rack in the center of the oven.  

...Cake foundation:

1. Put the butter in the cake pan.  Set it in the oven for no more than 5 minutes.  Afterwards, remove the pan to add the brown sugar. Stir with a spatula to combine.  

2. Place the pear halves in a circular design keeping the pear cores looking upwards and wider sides towards the perimeter of the pan.   Set the cake pan aside.

...Cake batter:

3. In a medium bowl, put together ALL the DRY ingredients.  Whisk it to combine.  Set aside.

4. In a large bowl, cream together the butter and sugar.  Then, beat in the oil and molasses.  Then, add in the lemon zest, fresh ginger followed by the eggs.  Keep beating on medium speed for about 1 more minute.

5. Add in the prepared DRY mix all at once.  Beat on LOW speed for about 30 seconds until traces of flour has disappeared.  Do not over mix.    Pour the batter evenly over the prepared pear design. 

. BAKE for no more than 45 minutes in a dark pan.  Once out of the oven, place the pan onto a rack and let it rest for 15 minutes.  Afterwards, pass a knife around the perimeter.  Place a serving plate on top of the pan and carefully flip it over.  Wait a few seconds before slowly removing the pan to reveal your beautiful cake.  Let it cool for about 1 hour before serving. 

Note: tastes even better the next day.  Keeps for about 3 days at room temperature.  Freeze any leftovers in plastic wrap and into a freezer bag.

 ***

PEAR almond Chocolate Honey Spice cake
(upside down / reverse cake)

serves 8-10 persons

 PRINTER version

 INGREDIENTS:
(American measures)

Cake foundation:
. 1/4 cup unsalted butter
. 1/2 cup brown sugar, packed
. 3 large, firm, ripe (Bartlett or Bosc) pears
  (peeled, cored and cut into 8 long wedges)
. 10 'Hershey' chocolate kisses
    (or 1/2 cup semi-sweet chocolate chunks)
WET cake ingredients:
. 4 xLarge eggs (room temp.)
. 1/2 cup grape seed oil
. 1/2 cup granulated sugar
. 1/4 cup mild Honey
. zest of 1 small orange or lemon 
DRY cake ingredients:
. 1 cup All Purpose flour
. 1 cup ground Almond flour
. 1-1/2 tsps. baking powder
    Spices:
    . 1 tsp. ground Anise seed
    . 1 tsp. ground ginger
    . 1 tsp. ground cardamom
    . 1 tsp. ground cinnamon spice
    . 1/2 tsp. ground all spice
    . 1/4 tsp. sea salt

. 1/2 cup roasted Almonds, coarse chopped
   
   

PREPARATION: 

. Pre-heat the oven at 350F.  

. Use a 10 inch round cake pan (not springform).  

. Position the rack in the center of the oven.  

...Cake foundation:

1. Put the butter in the cake pan.  Set it in the oven for no more than 5 minutes.  Afterwards, remove the pan to add the brown sugar. Stir with a spatula to combine.  Add and coat the pear wedges and leave them in 'freestyle mode'.  Sprinkle in the chocolate.  Set the cake pan aside.

...Cake batter:

2. In a medium bowl, put together the DRY ingredients (except for almonds).  Whisk to combine.  Set aside.

3. In a large bowl, beat the eggs on MEDIUM speed.  Continue beating as the oil gets added, followed by the sugar.  Beat about 2 minutes.  Then, continue beating while adding the honey and zest.

4. Add in the prepared DRY mix all at once.  Beat on LOW speed for about 30 seconds until traces of flour has disappeared.  Do not over mix.   Then, fold in the almonds.  Pour the batter evenly over the prepared pears. 

. BAKE for no more than 35 minutes in a dark pan.  Once out of the oven, place the pan onto a rack and let it rest for 15 minutes.  Afterwards, pass a knife around the perimeter.  Place a serving plate on top of the pan and carefully flip it over.  Wait a few seconds before slowly removing the pan to reveal your beautiful cake.  Let it cool for about 1 hour before serving. 

Note: tastes even better the next day.  Keeps for about 3 days at room temperature.  Freeze any leftovers in plastic wrap and into a freezer bag.

Before much warmer weather kicks in, you may just get your chance to try at least one of these cakes.  

Just make sure you're in good company when you slice the aromatic torte of choice ;o)

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

pure MAPLE SYRUP desserts

Smooth, luscious Maple syrup in its purest form enhances any dessert.
Transformations take place from the simple to the more complex of treats.

This year more than ever, I've been craving Maple syrup enjoyed at Sugar Shacks.
Due to personal reasons, I've had to forgo some of my favourite Spring outings.
Therefore, I set out to please myself with this indulgence while trying out different desserts.

Since, for many, Easter is around the bend, I thought you may enjoy making these as well.
From a simple cookie bar to the more time consuming pastry cream topped cupcake…you choose.

butter Pecan Almond Maple Syrup bars

makes 16 pieces

PRINTER VERSION

INGREDIENTS:
(American measures)

Pastry crust base:
. 1 xLarge egg yolk
. 3 Tbsps. water
. 1 Tbsp. grapeseed oil
. 1/2 tsp. pure Vanilla extract
. 1/2 tsp. pure Almond extract
….
. 1 cup All-Purpose flour
. 1/2 cup ground almonds
. 1/4 cup granulated sugar
. 1/4 tsp. sea salt
….
. 1/4 cup (60g) unsalted butter, chilled, cubed

Topping:
. 1/4 cup (60g) unsalted butter
. 1/3 cup Maple syrup (or mild honey)
. 1/4 tsp. sea salt
....
. 1 cup Pecan halves
. 1/2 cup sliced almonds
. 1/4 cup shredded coconut (optional garnish)

PREPARATION:

. Pre-heat the oven to 400F.
. Position the rack in the center of the oven.

. Line a 9 inch (or 8x11inch) baking dish with aluminium foil going up the sides.  Grease it with a little vegetable oil.

Pastry crust base:

1.  In a very small bowl, whisk the egg yolk, water, oil and the extracts.  Set aside.

2. In a food processor, place all the other DRY ingredients excluding the butter. 

3. Pulse a few times before adding the chilled, cubed butter through the spout.  Pulse a few more times until the mix looks crumbly. 

4. Keep the food processor on while pouring the egg yolk mixture through the spout.  Run the machine only until the dough comes together and off the sides.

5. Press the dough evenly throughout the bottom of the greased dish.  Dock it with a fork.  

BAKE it for 12 minutes.

...Meanwhile:

Topping:

6. In a small saucepan, melt the butter, syrup and salt on LOW-MED heat.  After a few minutes, remove the liquid from the heat and stir in the nuts until completely coated.

7. Add this topping evenly over the base crust.   BAKE another 10 minutes.  Let it cool for at least 2 hours before lifting out the foil in order to cut the 16 pieces.

. Store in an airtight container for a week at most or freeze within parchment paper.

Chocolate Caramel Maple syrup CHILLED cake
ice-box cake 

PECAN butter Maple Syrup mini tarts

24 mini tarts or 12 medium tarts

PRINTER VERSION

INGREDIENTS:
(American measures)

Pastry Dough:
. 1 cup All Purpose flour (plus for dusting work surface)
. 1/4 cup confectioners' sugar
. 1 Tbsp. granulated sugar
. 1/4 tsp. sea salt
. 1/2 cup cold, unsalted butter, cubed
. 1 oz. cold cream cheese, cubed

Filling: 
. 2 Tbsps. unsalted butter, softened
. 1/4 cup brown sugar, packed
. 1/4 cup Maple syrup
. 1 xLarge egg
. pinch of sea salt
. 1 tsp. pure Vanilla extract
. 1 Tbsp. orange peel zest (optional)
. garnish: 24 raw pecan halves
    (1 per mini or 2 per medium tart)

PREPARATION:

Pastry Dough:

1. In a food processor, on LOW speed, whirl together the flour, sugar(s) and salt.  Add the butter and cream cheese.  Immediately, start the PULSE action about 5 times before whirling on MEDIUM speed just until dough is combined and detaching from the sides.  Do not over mix. 

2. Form dough into a log and wrap with plastic. Refrigerate until firm for at least 1 hour or up to 1 week.

. Pre-heat the oven to 350F.

. Position the rack in the center of the oven.

. Use a non-greased muffin (12 or 24 mini) pan.

… Afterwards:
3. FILLING: Cream together the butter and sugar on MEDIUM speed.  Add the Maple syrup, egg, salt and Vanilla, (optional orange zest).
... ASSEMBLY:
4. DIVIDE the dough into units (12 / 24) desired.
5. Roll the dough pieces into balls and flatten them slightly before placing them into each muffin cavity.  Gently press into the bottom and sides of each cavity to form tart shells.
6. Evenly pour the filling into each cavity.  Garnish with one pecan per mini tart or two for the medium tarts.
7. BAKE for about 30 minutes for the mini tarts and 40 minutes for the medium tarts. 
8. Remove from the oven and let them cool completely before gently nudging them out of their cavities.  Serve at room temperature.  Store in open air for a few days or freeze for up to a month.  Lightly warm before serving.

PECAN PIE with GRAHAM CRUST
...with a few sweet modifications

Maple Syrup pudding cake
Pouding chômeur a la Bosc Pear
Poor Man's Pudding (aka French "Pouding Chômeur")

Vanilla cupcakes
topped with Maple Syrup Coconut Cream…
and Syrup coated roasted almonds

yields 12 cupcakes

PRINTER VERSION

INGREDIENTS:
(American measures)

Cupcake (Vanilla):
. 1-1/4 cups All-Purpose flour
. 1 tsp. baking powder
. 1/8 tsp. sea salt
. 1/2 cup unsalted butter (softened)
. 1/2 cup granulated sugar
. 1/4 cup brown sugar, packed
. 1/4 cup Maple syrup
. 2 xLarge eggs, room temp.
. 2 tsps. pure Vanilla extract
. 1/2 cup milk (of choice) room temp.

Maple syrup Coconut Pastry cream:
. 2 xLarge egg yolks
. 2 Tbsps. confectioners' sugar
. 6  Tbsps. All-Purpose flour
. 1/4 cup Coconut cream milk
. 1 cup milk (of choice)
. 1/2 tsp. pure Vanilla extract
. 6 Tbsps. pure Maple syrup

Coated garnish:
. 1/2 cup roasted almonds, coarsely chopped
. 3 Tbsps. pure Maple syrup

PREPARATION:

Cupcake (Vanilla):  Made same day as serving
. Pre-heat the oven at 350F. 
. Position the rack in the center of the oven.
. Line a muffin pan with paper liners.

1. In a medium bowl, sift together the flour, baking powder and salt.  Set aside.

2. In a large bowl, cream the butter with an electric beater.  Keep beating while adding in the sugar(s) along with the Maple syrup.  Combine and scrape down bowl for about 2 minutes.  Then, beat in one egg at the time until the mix feels fluffy.  Beat in the Vanilla last.

3. Afterwards, on LOW speed, beat in the flour mix and milk in alternate stages while scraping down the bowl.  Do not over mix.

4. With the aid of an ice-cream scoop, evenly distribute leveled spoons into each lined cavity.

5. BAKE for only 17 minutes.  Then, once removed, cool cakes in the pan for 1 hour before transferring onto a rack.  Leave at room temperature.

Maple syrup Coconut Pastry cream: Can be made the day ahead
6. In a small-medium saucepan, hand whisk the egg yolks, confectioners' sugar, flour and a little milk to create a fairly smooth paste.
7. Then, whisk in the remaining milk until all is combined.  
8. Over MEDIUM-HIGH heat, whisk the custard until a light thickening appears.  Immediately take the pot off the heat.  Add in the Vanilla and Maple syrup.
9. Let the cream rest for about 15 minutes more while giving it a stir every so often.
10. Transfer cream into a strainer over a medium bowl and cover it with a plastic wrap touching the surface with a tiny opening.  Transfer the warm bowl to the refrigerator for a few hours to set until cold.  Note: This cream keeps well for 2-3 days.

Coated garnish: Can be made the day ahead
11. Toss the roasted almonds into the Maple syrup. 

Assembly:  To be done fresh, right before serving:
. Dollop a generous amount of pastry cream over cupcakes. Gently top each cupcake crown with the nut garnish.

For now, I'll have to let this enticing list go…off to concocting my next Maple syrup delight.

Hopefully one of these desserts has given you the excitement you needed to plan dessert for this coming weekend.  Enjoy it in company of those who make you happy and who bring out the best you.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Celebrate light CHOCOLATE desserts

An enthusiastic table setting was inspired by inviting supportive loved ones.
Additional care was given to no-bake, healthy and low caloric chocolate sweets.

Consequences from indulging through the Holidays are still physically lingering.
It seems like we were just at the holiday sweets table and here we are again.

The month of February screams chocolate treats…
especially for those that celebrate Valentine Day events.

Speaking of which, I've been meaning to shed perspective on this contentious event.
Small warning: for those who live for the Valentine's day event all year…
you may be better served to skip right through to the recipes.
For those who are maybe on the fence, you may want to keep reading.

The high expectations which this event unfortunately bestows on many…
in my opinion, needs to be sincerely revised.
There are too many unnecessary requirements from newly met companions as well as…
couples who have enjoyed much love and support through decades.
For some reason, this event brings people through a roller coast of…
sentiments that at times lay down a road to unavoidable disappointment. 
 
Valentine's day celebration success or failure will at times…
decide if relationships get the chance they deserve.
As a society we inadvertently go through several revolving doors.
We seem to no longer pause and go deeper to appreciate the person we are with.

Over the years and having witnessed frustrations and some break-ups…
I am of the philosophy of less expectation does reward in this case.

Loyalty, respect, support and loving moments through the year make up for any one day event.
I am so grateful that this maturity hit me sooner than later…
bringing me more joy than I could have ever realized.

Here, we sometimes celebrate collectively and not always necessarily on February 14th.
It really comes down to how we view love on a grander scale.
I do, however, absolutely enjoy decorating and setting the table which inspires my menu.

Hopefully, my thoughts on a over-commercialized day can be a game changer for some.
For others who don't agree, maybe we can still agree on our love of chocolate?

Starting from the top left corner and then clockwise:

Chocolate Date Coconut Chia mousse
Chocolate Peanut Butter Dulce de Leche frozen pie
PEAR nut butter Spice CHOCOLATE ice-cream
Yogu creamy CHOCOLATE fondue dip

***

Over the years, I've developed several slightly guiltless desserts highlighting chocolate.
The bonus is that they are no-bake, therefore, less fuss.

Any one of these creations have been enjoyed not only because of their delectable aspects…
they were mostly appreciated for their perfect chocolate finish to a generous meal.


Today, I'll share with you my latest chocolate delights that are not only less caloric…
they are heart healthy, light and may I say…scrumptious.
Indulge in as many bite size treats at the time. 

ChocoMallow Rum FUDGE
A lighter version in part due to eliminating the fat laden heavy cream. 
Evaporated milk completely succeeded in turning this confectionery into smooth and slightly guilt-free bliss.

yields 64 small cubes

Printer version
 

INGREDIENTS:
(American measures)

. 1-1/2 cups granulated sugar
. 2/3 cups evaporated milk (2%)
. 2 Tbsps. unsalted butter
. 1/2 tsp. sea salt
. 2 cups mini marshmallows 
. 9 oz. (1-1/2 cups) bittersweet 65-70% chocolate, chopped
. 3 Tbsps. dark Rum

Add-ins *
. 1/2 cup dried cranberries, finely chopped
. 1/4 cup roasted almonds, coarsely chopped
. 1/4 cup raw almond slices
* Note: once the add-ins are prepared, reserve about 1/4 cup for the finishing garnish.




PREPARATION:

1. Lightly butter an 8x8 inch glass dish.  Place a parchment paper inside overlapping only two sides for easier removal.  Set aside.  Tip: add two clips to hold the paper in place.
2. In a medium saucepan, heat together the sugar, milk and butter on MEDIUM heat.  Continuously stir with a strong spatula.  When the first surface boil appears, keep stirring for 3 minutes.  Then, immediately remove the pot from the heat and stir in the chocolate and then followed by the marshmallows.  Keep stirring until all is melted. 
3. Add in the Rum one spoon at the time.  Stir until all is well combined.  Then, fold in the add-ins (except for the reserved garnish).
4. Pour the chocolate mix into the prepared dish.  Lightly smoothen the surface and quickly sprinkle the reserved garnish over top.
5. Let this cool at room temperature for about 1 hour.  Afterwards, it's best to leave it covered in the refrigerator for 24 hours for it to set properly.

. Serving:  With a knife pass it on the non-paper sides.  Then, grab the parchment on both sides and remove it from the dish.  Slice the edges in order to have a clean cut.   Afterwards, cut the square in the center.  Repeat the center cut on each side.  Rotate the square and do the same until you achieve 64 small cubes.
. Storage:  This sliced fudge is well preserved into a parchment paper and kept in the refrigerator for up to 2 weeks.  It can also be kept in the freezer (no thawing) for a treat anytime.

***

Maple syrup Kahlua Chocolate truffles
A lighter version in part due to eliminating the fat laden heavy cream. 
Evaporated milk completely succeeded in turning this confectionery into smooth and slightly guilt-free bliss.

yields about 24 chocolate truffles

Printer version
 

INGREDIENTS:
(American / Metric measures)

Chocolate Ganache:
. 1/2 cup (125ml) Evaporated milk 2%
. 12 oz. (350g) bittersweet (65-70%) Chocolate, coarsely chopped
. 1/4 cup (60ml) Maple syrup
. 2 Tbsps. (30ml) Kahlua liquor (or 2 tsps. Vanilla extract)
. pinch of sea salt
. 1 Tbsp. (15ml) confectioners' sugar

Coating suggestions:
cocoa powder
icing sugar
coconut, shredded
nuts, roasted and coarsely chopped
candy: sprinkles and sparkles



PREPARATION:

1. In a small saucepan and over a LOW-MEDIUM heat, warm the milk until a light surface boil is reached.  Stir once and a while. 

2. Close the heat to then immediately add in the chocolate and stir until melted. 

3. Remove the pot from the heat and stir in the Maple syrup, liquor, salt and confectioners' sugar. 

4. Pour the chocolate mix into a heat-proof bowl.   After 10 minutes, place a plastic wrap directly onto the surface of the mix with a tiny side opening. Place into the refrigerator for a few hours (minimum 4 hours) or until firm.

5. Prepare a parchment lined pan as well as your choice of coating(s) within a bowl or several bowls.

6. With the aid of a mini melon ball (#60) scoop, shape small balls of Ganache and place them temporarily onto a parchment paper.  Then, generously roll them into the coating(s)

. Store them into a container and refrigerate.  Remove them about 10 minutes before serving.  They'll preserve their quality for up to 10 days refrigerated or up to 1 month in the freezer.

VARIATIONS:

. Alcohol infused truffles:

Add 2 Tbsps. (30ml) of your favourite 'premium' LIQUOR: i.e. Amaretto, Bailey's Irish cream, Brandy, Cognac, Cointreau, Grand Marnier, Kahlua, Rum, Whiskey etc...

. Spiced truffles:

Add a generous pinch of SPICE(s): i.e. Cinnamon, Nutmeg, Cloves, Cardamom etc...

. Nut truffles: Add 1/2 cup (40g) coarsely chopped, lightly toasted nuts to the melted Ganache before adding the extract or liquor.

. Coffee truffles: Decrease vanilla and stir in 1 tsp.(5ml) good quality instant coffee OR just put 1 Tbsp. (15ml) Coffee liquor.

***

Lastly…if either time or lack of enthusiasm hits you…
maybe, a quick, comforting beverage will warm your heart as well as delight your tummy.  

Mocha Maple Coconut milk hot beverage
optional spike of liquor with marshmallow garnish

Serves 2 persons

Printer version

INGREDIENTS:
(American / Metric measures)

. heaping 1 Tbsp. (5g) Dutch-processed Cocoa powder
. 3/4 cup (175ml) water
. 1/2 cup (125ml) Coconut cream milk
. 1/4 cup (60ml) brewed Espresso coffee
...
. 2 Tbsps. (30ml) Maple syrup
. 2 Tbsps. (30ml) liquor * of choice (optional)
...
. 2 small handfuls of mini marshmallows

* Note: if using a sweet liquor, make sure to adjust down the amount of Maple syrup used.







PREPARATION:

1. In a medium-small saucepan, gradually whisk together the cocoa powder and a little portion of the milk at first to make a smooth paste.  Then, again pour the remaining milk as well as the water.   Continue whisking to a smooth consistency.  Lastly, add in the coffee. 

2. Place the pot onto MEDIUM heat until a hot temperature is reached.  Add in the Maple syrup as well as the optional liquor.  Close heat.

3. Immediately pour the hot beverage on top of a small handful of mini marshmallows.  Serve immediately.

VARIATION:
. Add 1 medium cinnamon stick or a few cardamom pods.  Add the spice into the liquid preparation about 15 minutes before putting the pot on the heat.  Continue with the instructions as mentioned above.  Then, just before adding in the Maple syrup and optional liquor, remove the spice. 

Valentine's day has become less of a romantic scenario and...

slowly replaced by a celebration to be grateful for our close circle of loved ones.

Let's all enjoy the gift of chocolate in all its forms.  

May you have a chance to share your creations with others or just simply indulge on your own.  

No matter…this time you'll feel a little less guilty with...

your newly found chocolate pleasures…I know, I will. ;o)

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Crunch for Italian CHRISTMAS {3 recipes}

Here a three very different holiday recipes which share a few things in common.
They are Italian based with a few influential spice twists and a crunchy bite.

Every year the sweet table invites the old…the new…and…
the dependable treats like my CHOCOLATE truffles.

Some desserts are staples, while others have been introduced through creative curiosity.
All are treats that cater to personal preferences in our family.

The one thing that unites us is how we seek texture.
Along with several aspects we desire in desserts, a delicate tooth crunch is essential.

Today, I'll share with you a few cherished family treats.

I'll begin with the simplest one which can be made ahead and stored for later nibbling.
A super easy roasted snack confection.

roasted Sugar n Spice Almonds

yields 2-1/2 cups / 400 grams

PRINTER version

 INGREDIENTS:
(American / Metric measures)

. 2-1/2 cups (400g) raw almonds
. 1 large (40ml) egg white

Coating:
. 1/2 cup (110g) granulated sugar
. 1/4 cup (50g) brown sugar, packed
. 1/2 tsp. (2.5ml) sea salt
. 1 tsp. (5ml) ground cinnamon
. 1 tsp. (5ml) ground cardamom
. 1 tsp. (5ml) pure vanilla extract




PREPARATION:
. Pre-heat oven to 300F/150C/Gas2. 
. Position the rack in the center of the oven.
. Use a non-lined, large baking pan.

1. In a medium bowl, whisk the egg white until very frothy. 

2. Add, toss and coat the almonds.  Set for only two minutes.

3. Add the remaining ingredients and fully combine.

4. Spread out the mixed almonds onto the baking pan and BAKE for an initial 20 minutes. 

5. Afterwards, remove the pan from the oven to flip and lightly break up most of the almonds with the aid of a metal spatula.   BAKE for another 15 minutes.

6. Cool the pan completely before removing the almonds to break them up further.
. Store them in an airtight, glass container and into the refrigerator.  They will stay fresh for a few weeks.

***

rustic Meringue Spice cloud pastry cookies
As light as air and tasty beyond expectation.

serves 12 medium (24 small) meringues

PRINTER version

INGREDIENTS:

(American / Metric measures)

. 4 large egg whites, room temperature

. pinch of sea salt

. 1/2 tsp. (2.5ml) pure Vanilla extract *

. 3/4 cup (165g) granulated sugar

. 1/4 cup (30g) confectioners' sugar

. 1/4 tsp. (1.75ml) ground cinnamon

* can be replaced by a flavoured liquor (1 tsp. / 5ml)

Add-ins:  (optional)

. 1/2 cup roasted, crushed nuts

. orange or lemon zest

. decorate: with sprinkled sliced almonds:

PREPARATION:

. Clean a large bowl with a paper towel and white vinegar.

. Pre-heat the oven to 225F/110C/0.5Gas

. Prepare a large, parchment lined baking pan.
. Position rack in the center of the oven.

1. Place the egg whites into the clean bowl to come to room temperature. 

Tip: for the process to go quicker, place another bowl filled with warm water to then hold the egg white bowl for a few minutes.

2.  Add the salt to the egg whites and beat on MEDIUM-HIGH speed with an electric whisk until very light, soft peaks appear. 

3. Add in the vanilla and keep beating while gradually adding in ONLY the granulated sugar and the cinnamon at first.  At the end, gradually finish with beating in the confectioners' sugar. 

4. Keep beating on HIGH speed for about 5 minutes until somewhat stiff and glossy peaks are achieved.

5. Optional: if using the add-ins, gently fold them in at this point.

6. Spoon 12 big dollops onto the prepared pan.

. BAKE for 1:30 hours (1 hour for smaller units.) Then, close the heat and let them rest with the oven closed for another 1 hour to completely dry.  Then, remove from the oven and cool completely on the pan.
. Store into an airtight container for no more than a week. These can also be frozen into parchment paper and into a freezer bag.

***

Last and certainly not least, the star of the table setting…
our traditional, slightly more sophisticated CICERCHIATA wreath.

This dessert is usually served during Carnival time in February…
however, my family adopted it for the Christmas sweet table.
An indulgence made of dainty, crunchy dough nuggets held together with flavoured honey.

I also wanted to make sure to let you know that I have tried making the baked version.
I unfortunately was very displeased with the result…
and my family had a hard time withholding their disappointment as well.
Not what you want to feel when you've dedicated yourself to the sweets table.
Therefore, as much as I hate frying, I plead with you to hold back from baking this time.

CICERCHIATA wreath
An indulgence made of dainty, crunchy dough nuggets
held together with flavoured honey…topped with candy sprinkles.

NOTE: if you don't feel like fussing so much, just make the dough balls bigger and…
turn them into another popular Italian dessert called: Struffoli.

serves 8-10 portions

PRINTER version

INGREDIENTS:
(American / Metric measures)

DOUGH nuggets:

DRY:
. 2-3/4 cups (390g) All Purpose flour
        (more or less depending on texture)
. 1/4 cup (55g) granulated sugar
. 1/2 tsp. (2.5ml) baking powder
. pinch of sea salt
. 1 medium Orange, finely zested
WET:
. 3 xLarge eggs (room temp.)
. 2 tsps. (10ml) pure Vanilla extract
. 4 Tbsps./ 2.2oz (60g) unsalted butter, melted, cooled
. 2 Tbsps. (30ml) dry White wine (room temp.)
    (or Sherry or Brandy, Vodka etc)

Honey SYRUP:
. 1 cup (250ml) mild, liquid honey
. 1/4 tsp. (1.25ml) ground cinnamon
. 1/2 cup (70g) lightly roasted almonds, coarsely chopped

Extras:
. For deep frying:  grapeseed or canola oil
. oil for the glass (if making a wreath)
. Candy sprinkles of choice
. Maraschino cherries, halved for garnish


PREPARATION:

Note: although this dough can be made into a food processor, I much prefer the traditional method.

1. In a very large bowl, whisk together all the DRY ingredients.  Then, make a well and add all the WET ingredients.  Whisk the center lightly to then gradually incorporate the flour mix. 

2. Within the bowl, knead by pressing into the dough with the hand's palm and then fold on to itself.  Turn a quarter of the way and repeat until flour has disappeared.  The dough should not be over-kneaded.  You'll need to achieve a soft, malleable texture.  

3. Form it into a thick rectangle of sorts and cover with plastic wrap.  Let it rest 30 minutes at room temperature under a cloth.

4. Later, prepare a parchment lined pan to hold the rolled out ropes.

5. Divide the dough into 16 pieces and roll into balls.  Then, one at the time, roll out each piece into a slim rope shape.  Place them onto the prepared pan by continuously covering them with the cloth to keep them from drying out.

5. Once all ropes have been made, place up to two ropes parallel to each other and cut into little nuggets.  Note: they will look somewhat like squares when you cut them. You do NOT need to roll them because they will puff up round once they fry.

6. FRYING (prepare the paper towel lined pan):  In a large saucepan, add about 4 inches/ 10 cm of frying oil.  Heat it on just a little higher than MEDIUM or more precisely 350F/180C.  First, test a small nugget of dough as it should sizzle upon contact and float to the top.  Also, make sure it fries up light golden without burning.

7. Now, place some of the dough nuggets with a good spacing.  Fry them until puffed up and lightly golden (about 1 minute or so).  Adjust the heat if the balls are frying too quickly.  Remove the fritters with a slotted spoon and transfer onto a paper towel lined plate.  REPEAT the process.  Let them rest while preparing the honey syrup.

. Assembly:

8. Generously oil the outside of a medium, straight-sided water glass and place it in the center of a round serving dish.

Honey syrup:

9. In a large saucepan, melt the honey on LOW-MEDIUM heat.  Remove the pot from the heat and with a sturdy spatula, quickly stir in the chopped nuts, cinnamon and the cooked dough balls until well coated.

10. Quickly spoon the honeyed balls around the glass.  Then, with lightly wet hands, shape the wreath by pressing it together.  Drizzle over any remaining honey.  Sprinkle the candies sparingly as well as placing the cherry halves.  Let it set for a least 4 hours before removing the glass.
...

Serve:  Preferably to be eaten as fresh as possible.  Lightly cover it with aluminium foil if waiting longer to serve. 

. It's best to use a serrated knife to slice the wreath or just rustically portion out servings.  Any remaining pieces can be stored into aluminium foil for a few days. 

This was certainly an enthusiastic posting…
bringing back all the memories of last year's sweet table.

Within the next few days, I'll be experimenting with a few cookies…
crunch all the way to the next family gathering.

Happy holidays to all and may the New year bring on everything that is good in this world.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.