Home Party Dessert Recipe
2/21/2017
Coffee Hazelnut Pie
(for crust)
6 oz. all purpose flour
1/4 cup powdered sugar
2 T nonfat dry milk
1/2 t kosher salt
3 T cold unsalted butter, cut into small pieces
2 1/2 T canola oil
1 1/2 T ice cold water
(for filling)
1/2 cup coffee liqueur (such as Kahlua)
1/3 cup light colored corn syrup
1/3 cup packed light brown sugar
1/4 cup granulated sugar
4 t instant coffee granules
1/4 cup half and half
2 T chocolate hazelnut spread (such as Nutella)
1 T unsalted butter
1 t vanilla extract
2 large eggs
1 large egg yolk
2/3 cup hazelnuts, lightly toasted, peeled, and roughly chopped
1/2 t flaked sea salt
>how to make<
(for crust)
*Pulse flour, powdered sugar, dry milk, and kosher salt in a food processor 3 to 4 times or until combined.
*Add 3 T butter; pulse until mixture resembles sand.
*Combine oil and ice cold water in a small bowl.
*With processor running, slowly pour oil mixture through food chute; process until dough is moistened and beginning to clump.
*Transfer dough to a 9" glass pie plate; press evenly into bottom and up sides of pie plate.
*Prick dough all over with a fork.
*Freeze 1 hour (or up to 2 months).
*Preheat oven to 350 degrees.
(for filling)
*Place coffee liqueur in a medium, heavy saucepan; bring to a boil over medium heat.
*Boil until reduced to about 1/4 cup, 12 to 15 minutes.
*Add corn syrup, brown sugar, granulated sugar, and coffee granules; cook, stirring often, until sugars dissolve, about 3 minutes.
*Remove from heat, stir in half and half, chocolate-hazelnut spread, 1 T butter, and vanilla.
*Cool mixture to room temperature, about 20 minutes.
*Lightly beat eggs and egg yolk in a small bowl; add to coffee mixture, and stir until combined.
*Spread hazelnuts in bottom of prepared piecrust; pour coffee mixture over nuts.
*Bake at 350 degrees until center is just set, about 40 minutes.
*Loosely cover pie with foil after 15 minutes to prevent overbrowning.
*Remove pie from oven; sprinkle evenly with flaked sea salt.
*Cool on a wire rack 30 minutes before serving.
-serves 12-
Note: I found this recipe in "Cooking Light".
(for crust)
6 oz. all purpose flour
1/4 cup powdered sugar
2 T nonfat dry milk
1/2 t kosher salt
3 T cold unsalted butter, cut into small pieces
2 1/2 T canola oil
1 1/2 T ice cold water
(for filling)
1/2 cup coffee liqueur (such as Kahlua)
1/3 cup light colored corn syrup
1/3 cup packed light brown sugar
1/4 cup granulated sugar
4 t instant coffee granules
1/4 cup half and half
2 T chocolate hazelnut spread (such as Nutella)
1 T unsalted butter
1 t vanilla extract
2 large eggs
1 large egg yolk
2/3 cup hazelnuts, lightly toasted, peeled, and roughly chopped
1/2 t flaked sea salt
>how to make<
(for crust)
*Pulse flour, powdered sugar, dry milk, and kosher salt in a food processor 3 to 4 times or until combined.
*Add 3 T butter; pulse until mixture resembles sand.
*Combine oil and ice cold water in a small bowl.
*With processor running, slowly pour oil mixture through food chute; process until dough is moistened and beginning to clump.
*Transfer dough to a 9" glass pie plate; press evenly into bottom and up sides of pie plate.
*Prick dough all over with a fork.
*Freeze 1 hour (or up to 2 months).
*Preheat oven to 350 degrees.
(for filling)
*Place coffee liqueur in a medium, heavy saucepan; bring to a boil over medium heat.
*Boil until reduced to about 1/4 cup, 12 to 15 minutes.
*Add corn syrup, brown sugar, granulated sugar, and coffee granules; cook, stirring often, until sugars dissolve, about 3 minutes.
*Remove from heat, stir in half and half, chocolate-hazelnut spread, 1 T butter, and vanilla.
*Cool mixture to room temperature, about 20 minutes.
*Lightly beat eggs and egg yolk in a small bowl; add to coffee mixture, and stir until combined.
*Spread hazelnuts in bottom of prepared piecrust; pour coffee mixture over nuts.
*Bake at 350 degrees until center is just set, about 40 minutes.
*Loosely cover pie with foil after 15 minutes to prevent overbrowning.
*Remove pie from oven; sprinkle evenly with flaked sea salt.
*Cool on a wire rack 30 minutes before serving.
-serves 12-
Note: I found this recipe in "Cooking Light".
Labels: coffee hazelnut pie recipe, hazelnut pie recipe, pie recipe
2/07/2017
Valentine Chocolate Banana Cake
(for cake)
1/2 cup sifted cake flour
3 T Dutch-processed cocoa powder
pinch of salt
3 large eggs, at room temperature
2/3 cup sugar
2 T unsalted butter
2 T milk
1/4 t vanilla extract
(for filling)
1 1/2 cups heavy cream
6 oz. bittersweet chocolate, finely chopped
1 1/2 T golden rum
3 ripe bananas, cut in half lengthwise
(for glaze)
1/4 cup heavy cream
2 oz. bittersweet chocolate, finely chopped
1 t corn syrup
(option)
edible hearts
>how to make<
(for cake)
1/2 cup sifted cake flour
3 T Dutch-processed cocoa powder
pinch of salt
3 large eggs, at room temperature
2/3 cup sugar
2 T unsalted butter
2 T milk
1/4 t vanilla extract
(for filling)
1 1/2 cups heavy cream
6 oz. bittersweet chocolate, finely chopped
1 1/2 T golden rum
3 ripe bananas, cut in half lengthwise
(for glaze)
1/4 cup heavy cream
2 oz. bittersweet chocolate, finely chopped
1 t corn syrup
(option)
edible hearts
>how to make<
(for cake)
*Place a rack in the center of the oven and heat to 350 degrees.
*Butter an 11" x 8" baking pan and line the bottom with parchment or wax paper.
*Dust the inside of the pan with flour to coat the sided and top out the excess.
*Sift the cake flour, cocoa, and salt together.
*Whisk the eggs and sugar in the bowl of a heavy duty standing mixer.
*Place over a medium saucepan of simmering water and whisk constantly until the eggs are hot to the touch and the sugar is dissolved.
*Attach to the mixer and fit with the whisk.
*Beat on high speed until the eggs have tripled in volume and are light and fluffy, about 3 minutes.
*Meanwhile, melt the butter in a small saucepan over low heat.
*Add the milk and heat until hot to the tough.
*Pour into a medium bowl and stir in the vanilla.
*In two additions, sift the cocoa mixture over the eggs and fold in, using a large balloon whisk or rubber spatula.
*Transfer a large dollop of the batter into the milk mixture and whisk to combine.
*Pour into the bowl of batter and fold in.
*Spread evenly in the pan.
*Bake until the top springs back when pressed in the center, about 20 minutes.
*Cool on a wire rack for 5 minutes.
*Invert and unmold onto the rack, and remove the paper.
*Cool completely.
(for filling)
*Bring the cream to a simmer in a small saucepan over medium heat.
*Remove from the heat and add the chocolate and rum.
*Let stand for 3 minutes, then whisk until smooth.
*Transfer to a medium bowl set in a larger bowl of ice water.
*Let stand, stirring occasionally, until cooled but not set.
*With the bowl still in the water, whisk until the mixture is thick and spreadable.
*Place 2 of the bananas on the cake, cut sides down, trimming and piecing the remaining banana to fit.
*Spoon the chocolate filling over the bananas, and spread evenly to cover the bananas, almost to the edge of the cake.
*Fold a 40" long piece of aluminum foil in half lengthwise to make a 6" tall strip.
*Spray the foil with the oil.
*Oiled side in, wrap the foil strip around the perimeter of the cake to make a collar, and tape it in place.
*Crimp the foil so it makes a tight fit.
*Spread the chocolate filling to touch the collar.
*Place the cake on a serving plate.
*Refrigerate until the filling is chilled and set, about 2 hour.
(for glaze)
*Bring the cream to a simmer in a small saucepan over medium heat.
*Add the chocolate and corn syrup and whisk until smooth.
*Cool slightly.
*Remove the foil collar.
*Pour all of the glaze on top of the filling.
*Using an offset metal spatula, immediately spread in a thin layer just to the edge.
*Refrigerate until the glaze set, about 30 minutes.
*Serve chilled.
-serves 8 to 12-
Labels: chocolate cake recipe. banana cake recipe, chocolate glaze recipe, Valentine Cake recipe
