flan

IMG_8044Flan

2 cups whipping cream

1 cup whole milk or half and half

dash salt

1 vanilla bean, split

1 tablespoon butter, room temperature, for coating ramekins

1 1/2 cups granulated sugar, for caramel top

3 eggs

2 egg yolks

7 tablespoons granulated sugar

In small saucepan, combine cream, milk or half and half, salt and vanilla bean.  Allow mixture to come to a simmer.  Remove from heat and allow to cool.

Coat 8 individual baking ramekins with butter.

Place sugar for caramel top in medium heavy saucepan and heat over medium heat until sugar begins to dissolve.  Using rubber spatula, move sugar in from the sides as it begins to turn golden.  Stir lightly until sugar is golden and smooth.  Immediately pour into ramekins.  Tilt to coat sides and place in larger baking pan.

In mixing bowl, beat slowly together eggs, egg yolks and sugar.  Gradually add 7 tablespoons sugar.  Beat only until mixed, without creating foam.  Pour mixture through colander or sieve to remove any chunks.  Pour mixture over caramel in ramekins.

Place baking pan into 350 degree oven.  Pour enough hot water in pan to come half way up sides of ramekins.  Bake about 40 minutes or until center of flan is set.  Chill flan at least two hours or overnight before serving.

When ready to serve, run knife around outside edge of each ramekin.  Invert onto individual plates, shaking gently to release flan.  Lift ramekin straight up, caramel will run over flan.

enjoy xo

 

 

 

 

 

 

 

meringues

Meringuesimg_7942

6 egg whites, room temperature

1/8 teaspoon cream of tarter

2 cups granulated sugar

1 teaspoon vanilla extract

1 tablespoon white vinegar

Place egg whites in mixing bowl and sprinkle with cream of tarter.  Begin mixing and beat until whites begin to foam.

Continue to beat while gradually adding sugar.  Add vanilla and vinegar and beat until mixture is every stiff and shiny.  Can take as long as 10 minutes.

Using two spoons, one to scoop mixture and one to push off of first spoon, place spoonfuls of meringue on baking sheets that have been lightly sprayed with pan release.  Lightly shape meringues as desired.

Bake in 275 degree oven until lightly colored, about 45 minutes.

enjoy xo

coffee chocolate chunk cookies

Coffee Chocolate Chunk Cookies

1 cup unsalted butter, room temperature

1 cup brown sugar

1/2 cup granulated sugar

1 large egg and 1 egg yolk

2 teaspoons instant coffee

1 teaspoon vanilla

2 teaspoons brewed black coffee

2 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 /4 teaspoon salt

1 1/2 cups milk chocolate chocolate chunks

In mixing bowl, cream butter and sugars.  Continue beating and add egg and egg yolk.  Add instant coffee, vanilla and brewed coffee.  Continue to beat.

In separate bowl, combine flour, baking powder, baking soda and salt.  Add flour mixture to creamed mixture in mixing bowl.  Mix in chocolate chunks.

Using large spoons, scoop dough into evenly sized balls and place evenly spaced on baking sheets lightly sprayed with pan release.  Chill portioned dough in refrigerator for at least an hour.

Once chilled, bake cookies in 350 degree oven for 15 minutes or until cookies are lightly brown around the edges.

enjoy xo

 

 

burnt custard cream

img_7970Burnt Custard Cream

2 cups heavy whipping cream

4 egg yolks

1/2 cup granulated sugar

1 tablespoon vanilla extract

granulated sugar for topping

Heat cream over low heat until bubbles begin to form around edge of pan.

Beat egg yolks and sugar together until thick, about 3 minutes.  Gradually beat cream into egg yolk mixture.  Stir in vanilla.

Butter six- six ounce custard cups.  Pour mixture into cups.  Place cups into baking dish.  Add 1/2 water to dish.

Bake in 350 degree oven until custard has set.  Remove cups from water and refrigerate until chilled.

Sprinkle each chilled custard cup with about 2 teaspoons granulated sugar.  Place on oven rack under high broiler and broil until sugar is toasted.

Chill before serving.

enjoy xo

cream biscuits

Cream Biscuits

2 cups all purpose flour

2 teaspoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups heavy whipping cream

In medium size bowl, whisk together flour, sugar, baking powder and salt.  Add cream and stir until dough begins to form.

Lightly dust counter top with flour.  Turn dough onto floured counter top.  Lightly dust batter with flour and kneed lightly until dough is smooth.

Roll dough with rolling pin until desired thickness.  Cut out biscuits with top of floured glass or round biscuit cutter.  Place biscuits on baking sheet that has been lightly sprayed with pan release.  Reroll dough as necessary until all biscuits are cut out, placing lightly touching on baking sheet.

Bake in 425 degree oven about 15 minutes based on desire of brownness and size of biscuits.  Immediately after removing from oven, butter tops of biscuits.  Dust with cinnamon sugar if desired.

enjoy xo

 

cranberry nut bread

Cranberry Nut Bread

1 1/2 cups fresh cranberries cut in half

1 cup sugar, divided

3 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 cup walnuts, chopped

1 egg, lightly beaten

grated rind of 1 orange plus enough orange juice to make 1 cup liquid

1/4 cup half and half

2 tablespoons butter, melted and cooled

Mix cranberries with 1/2 cup sugar in large mixing bowl.  Zest orange over sugared cranberries.

Sift all dry ingredients, including remaining 1/2 cup sugar, over cranberries in bowl.  Add walnuts.

Combine egg, orange juice, melted butter and half and half together.  Pour wet ingredients over dry and mix until combined and damp.

Spray loaf pan with pan release.  Add batter to pan and sprinkle with granulated sugar if desired.  Bake in 350 degree oven 50 -55 minutes or until inserted toothpick comes out clean.  Allow to cool before slicing and serving.

enjoy xo

fresh rosemary spiced walnuts

Fresh Rosemary Spiced WalnutsIMG_7628

2 1/2 cups walnut halves

2 tablespoons olive oil

1 1/2 tablespoons fresh rosemary leaves

1 tablespoons granulated sugar

1 1/2 teaspoon ground cumin

1 teaspoon salt

1 teaspoon black pepper

1/4 teaspoon cayenne pepper

Place nuts in bowl.

Measure sugar, cumin, salt, pepper and cayenne into small bowl.

In small saucepan over medium heat, warm the olive oil.  Add the rosemary to warm oil and stir until aromatic, just a minute.  Pour the seasoned oil over the nuts and toss.  Add spice mixture and stir to coat walnuts evenly.

Line a baking sheet with foil.  Place nuts on baking sheet and bake in 300 degree oven until toasted, about 20 minutes.  Either serve warm or allow to cool completely before storing in an airtight container.

This recipe is adapted from a Williams-Sonoma recipe.

enjoy xo