Home Party Dessert Recipe
11/20/2017
Cranberry Caramel Tartlets
(for dough)
13 T cold unsalted butter, slightly softened
1/3 cup confectioners' sugar
1 large egg yolk
1.5 cups all purpose flour, sifted
(for filling)
7/8 cup heavy cream
3/4 cup granulated sugar
4 cups fresh cranberries
1 cup sliced almonds
>how to make<
(for dough)
*In a stand-mixer bowl, beat the butter with the confectioners' sugar on medium speed for 2 minutes.
*Beat in the egg yolk, scraping the bowl with a rubber spatula.
*Using a wooden spoon, stir in half of the flour until combined.
*Mix in the remaining flour to form a soft dough.
*Scrape the dough onto a wrap and form into a flat disk.
*Wrap and refrigerate until firm, at least 2 hours or overnight.
*Cut the dough into 9 portions and put back the dough in the refrigerator except for one.
*Place nine 4" fluted tartlet pans with removable bottoms on the baking sheet.
*On a slightly floured surface, roll it into a 5 1/2" round.
*Using fingers, gently but firmly press the dough into the tartlet.
*Prick all over with a fork.
*Repeat with the remaining dough.
*Freeze the tartlets on the baking sheet until the dough is firm, about 15 minutes.
*Meanwhile, preheat the oven to 375 degrees.
*Bake the tartlet shells on the baking sheet for about 12 minutes, until golden.
*Remove the tartlet shells and let cool on the baking sheet. Leave the oven on.
(for filling)
*In a small saucepan bring the heavy cream to a simmer over low heat.
*In a heavy medium saucepan, cook the sugar over moderately high heat, stirring constantly with a wooden spoon, until melted, about 5 minutes.
*Swirling the pan occasionally, cook until the sugar is a rich golden brown, about 2 minutes.
*Immediately whisk the hot cream into the caramel, taking care to avoid splatters; do not let the mixture boil over.
*Cook, whisk constantly, until smooth.
*strain the caramel into a medium bowl.
*Add the cranberries and almonds and stir to coat completely.
*Mound the filling into the tartlet shells and bake for 25 to 35 minutes, or until the cranberries have burst and the edges of the pastry have browned.
*Using a metal spatula, carefully transfer the tartlets to a rack to cool slightly.
*Serve warm or at room temperature.
-serves 9-
13 T cold unsalted butter, slightly softened
1/3 cup confectioners' sugar
1 large egg yolk
1.5 cups all purpose flour, sifted
(for filling)
7/8 cup heavy cream
3/4 cup granulated sugar
4 cups fresh cranberries
1 cup sliced almonds
>how to make<
(for dough)
*In a stand-mixer bowl, beat the butter with the confectioners' sugar on medium speed for 2 minutes.
*Beat in the egg yolk, scraping the bowl with a rubber spatula.
*Using a wooden spoon, stir in half of the flour until combined.
*Mix in the remaining flour to form a soft dough.
*Scrape the dough onto a wrap and form into a flat disk.
*Wrap and refrigerate until firm, at least 2 hours or overnight.
*Cut the dough into 9 portions and put back the dough in the refrigerator except for one.
*Place nine 4" fluted tartlet pans with removable bottoms on the baking sheet.
*On a slightly floured surface, roll it into a 5 1/2" round.
*Using fingers, gently but firmly press the dough into the tartlet.
*Prick all over with a fork.
*Repeat with the remaining dough.
*Freeze the tartlets on the baking sheet until the dough is firm, about 15 minutes.
*Meanwhile, preheat the oven to 375 degrees.
*Bake the tartlet shells on the baking sheet for about 12 minutes, until golden.
*Remove the tartlet shells and let cool on the baking sheet. Leave the oven on.
(for filling)
*In a small saucepan bring the heavy cream to a simmer over low heat.
*In a heavy medium saucepan, cook the sugar over moderately high heat, stirring constantly with a wooden spoon, until melted, about 5 minutes.
*Swirling the pan occasionally, cook until the sugar is a rich golden brown, about 2 minutes.
*Immediately whisk the hot cream into the caramel, taking care to avoid splatters; do not let the mixture boil over.
*Cook, whisk constantly, until smooth.
*strain the caramel into a medium bowl.
*Add the cranberries and almonds and stir to coat completely.
*Mound the filling into the tartlet shells and bake for 25 to 35 minutes, or until the cranberries have burst and the edges of the pastry have browned.
*Using a metal spatula, carefully transfer the tartlets to a rack to cool slightly.
*Serve warm or at room temperature.
-serves 9-
Labels: cranberry caramel tartlet recipe, cranberry tartlet recipe, tartlet recipe
11/07/2017
Chocolate Pumpkin Layer Cake
20 T soft unsalted butter
2 cups flour
1 t cinnamon
1/2 t ground ginger
1/2 t nutmeg
1/4 t allspice
1 t baking soda
1/2 t baking powder
1/2 t salt
1 1/2 cups granulated sugar
3 eggs
1 1/2 cups pumpkin puree
1 cup semisweet chocolate chips
1 cup chopped pecans
2 1/2 cups confectioners' sugar
10 oz. bittersweet or semisweet chocolate, melted and cooled to room temperature
1 t vanilla extract
milk or cream
>how to make<
*Heat oven to 350 degrees.
*Use a little butter to grease two 9" round cake pans.
*Line bottoms with parchment paper.
*Butter and four the paper.
*In a large bowl, whisk flour, cinnamon, ginger, nutmeg, allspice, baking soda, baking powder and salt together.
*Using an electric mixer, cream 8 T butter and the granulated sugar together until light and fluffy, about 3 minutes.
*Beat in eggs one at a time.
*Stir in pumpkin puree.
*Stir in flour mixture about half a cup at a time until smooth.
*Fold in chocolate chips and pecans.
*Divide batter into pans and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, about 35 minutes.
*Cool cakes in pans for 10 minutes, run a knife around edges, invert onto racks and peel off paper.
*Let cakes cool completely.
*In a large bowl, blend remaining 12 T butter and confectioners' sugar together.
*Blend in chocolate and vanilla extract and beat until smooth.
(If the frosting is too thick, add cream or milk by the tablespoon, blending well after each addition, until it reaches spreading consistency.)
*Place one cake layer, smooth side up, on a platter. Ice top.
*Place second layer, smooth side down, on top; ice top and sides of cake.
-serves 8 to 12-
Note: This recipe came from New York Times.
2 cups flour
1 t cinnamon
1/2 t ground ginger
1/2 t nutmeg
1/4 t allspice
1 t baking soda
1/2 t baking powder
1/2 t salt
1 1/2 cups granulated sugar
3 eggs
1 1/2 cups pumpkin puree
1 cup semisweet chocolate chips
1 cup chopped pecans
2 1/2 cups confectioners' sugar
10 oz. bittersweet or semisweet chocolate, melted and cooled to room temperature
1 t vanilla extract
milk or cream
>how to make<
*Heat oven to 350 degrees.
*Use a little butter to grease two 9" round cake pans.
*Line bottoms with parchment paper.
*Butter and four the paper.
*In a large bowl, whisk flour, cinnamon, ginger, nutmeg, allspice, baking soda, baking powder and salt together.
*Using an electric mixer, cream 8 T butter and the granulated sugar together until light and fluffy, about 3 minutes.
*Beat in eggs one at a time.
*Stir in pumpkin puree.
*Stir in flour mixture about half a cup at a time until smooth.
*Fold in chocolate chips and pecans.
*Divide batter into pans and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, about 35 minutes.
*Cool cakes in pans for 10 minutes, run a knife around edges, invert onto racks and peel off paper.
*Let cakes cool completely.
*In a large bowl, blend remaining 12 T butter and confectioners' sugar together.
*Blend in chocolate and vanilla extract and beat until smooth.
(If the frosting is too thick, add cream or milk by the tablespoon, blending well after each addition, until it reaches spreading consistency.)
*Place one cake layer, smooth side up, on a platter. Ice top.
*Place second layer, smooth side down, on top; ice top and sides of cake.
-serves 8 to 12-
Note: This recipe came from New York Times.
Labels: cake recipe, chocolate layer cake recipe, chocolate pumpkin layer cake recipe, pumpkin layer cake
