Thanksgiving Dessert Brainstorming

Pear Cranberry Slab Pie 

Thanksgiving has always been for me, a time that you spend with family, having that last piece of dessert that you probably shouldn't have had, some passing out while watching football and others laughing at the table about old stories. My role in preparing the Thanksgiving feast is always the dessert, I usually go for lemon themed ones, they're great for a daytime desserts...not too heavy, but I thought about switching it up this time. My first thought was pecan pie, and I found an amazing recipe with salted caramel, but I know I'll end up eating most of it, so, I'll probably just daydream about it. I'll probably go with the Bruleed Pumpkin Pie, it sounds super decadent, and I've never done this before, but a Chocolate Pie is rather tempting. I'm obviously not 100% decided, but I'm getting there... and I'll probably test-bake the recipe I choose, I wouldn't want a dessert disaster the night before. Do you already have a recipe?

Let me know!

Xo,
Flor

Bruleed Pumpkin Pie 

El día de acción de gracias, es uno que siempre paso en familia, comiéndonos ese último pedazo de pastel que probablemente no debíamos, otros quedándose dormidos mientras veían "football" y otros riéndose en la mesa contando historias. Siempre me toca el postre cuando viene al menú de acción de gracias y casi siempre escojo uno de limón. Pienso que son perfectos para el día ya que caen "light", pero estoy pensando cambiar la rutina para este año. Lo primero que se me ocurrió fue un "pecan pie" pero la verdad es, probablemente me lo comeré casi completo, así que mejor no. Encontré esta receta de "Bruleed Pumpkin Pie" que parece ser divina y algo que nunca he intentado, pero la idea de uno de chocolate me sigue tentando también. No estoy 100% segura de qué receta escogeré, pero estoy llegando a ella, probablemente intentaré la receta antes para evitar cualquier problema. ¿Saben ustedes que receta usarán? 

¡Me dejan saber!

Xo,

Flor

Mile-High Chocolate Pie

Pumpkin Shortbread- Cookies & Cups

Thought this would be nice to have before the food and after, as a treat. 

Salted Caramel- Chocolate Pecan Pie

Flourless Chocolate Cake

With the weekend almost at our grip, I think I couldn't share a better recipe than this Flourless Chocolate Cake. If you love chocolate mousse, then you'll definitely love this recipe, it's like a super light and moist chocolate mousse, but in a cake. It's a really simple recipe and quite quick, the only down side are the dishes, but it'll be well worth it. You can serve it with whipped cream, ice-cream or any type of sauce you like, I went for homemade whipped cream. Hope you try this recipe & love it!

Let me know!

Xo, 

Flor 

Con el fin de semana casi en nuestras manos, no creo que podría compartir una mejor receta que esta. Si te gusta el mousse de chocolate, te encantara esta receta, es como un mousse súper light y decadente, pero en bizcocho. Es una receta súper simple y bastante rápida, lo único malo son los trastes, pero créeme que vale la pena! Lo puedes servir con helado, whipped cream o con cualquier salsa; yo lo serví con whipped cream hecho en casa. ¡Espero que intenten esta receta y que les encante! 

Me dejan saber.

Xo,

Flor

Flourless Chocolate Cake

6 tablespoons unsalted butter,
8 ounces semisweet chocolate, finely chopped
6 large eggs, separated
1/2 granulated sugar

Steps:
Preheat oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan.
Place butter and chocolate in a large heatproof bowl and microwave in 30 seconds increments, stirring each time, until completely melted. Let cool slightly and whisk in egg yolks.
In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. 
Whisk in 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
Pour batter into the prepared pan and bake until the cake pulls away from the sides of the pan, 45-50 minutes. Cool completely on a wire rack; remove sides. Dust with confectioners' sugar.

Whipped Cream
1 cup heavy cream
1 tablespoon confectioners' sugar
1 teaspoon of vanilla extract

Steps:
Refrigerate a mixing bowl until cold. Combine heavy cream, confectioners' sugar and vanilla in the bowl and whisk until soft peaks form. Refrigerate for up to 30  mins.

Recipe from Martha Stewart

Le Crepes!

Crepes are one of my fondest memories from my first trip to Europe, you literally saw them everywhere, filled with delicious Nutella, or at least those were the ones that caught my attention. Crepes are like a really thin and airy pancake, that you fill with anything you like, but like the chocolate lover that I am, I decided on Chocolate Sauce. My intention was really to make a chocolate mousse and fill them with that, but my pre-prepping failed me, since, I forgot the heavy cream... This Chocolate Sauce is super rich and easy to make, plus you can use it for this or to pour over ice-cream or a cake. I decided to add the chopped walnuts, because it was missing another taste and texture without it, but you could definitely add chopped hazelnuts or skip them completely. When you make them, don't limit yourself to only sweet options, there are many savory ones, my favorite is Ham & Brie, but the options are endless! My last tip is to try and make them the moment your going to eat them, I pre-prepared ones to take for my boyfriend's house as dessert last night, and they're a million times better when they're fresh! Hope you like this recipe!

Let me know!

Xo,

Flor

Since, I mentioned that I did last nights' dessert, I have to give credit to my boyfriend who made delicious homemade hamburgers filled with feta cheese, oregano and basil (he added sweet plantain to his), with oven baked fries! 

Crepe Recipe

1 cup all-purpose flour

1 tablespoon sugar

1/4 teaspoon coarse salt

1 1/2 cups while milk

4 lare eggs

3 tablespoons unsalted butter, melted

Steps

In a blender, combine flour, sugar, salt, milk, eggs, and butter.

Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature. You can refrigerate in an airtight container, up to 1 day.

Heat a 12-inch nonstick skillet over medium. Lightly coat with butter, add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2-3 minutes.

Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. 

-Recipe from Martha Stewart

Chocolate Sauce

1 cup water

1/2 cup sugar

1/2 cup light corn syrup

3/4 cup unsweetened cocoa powder

2 ounces bittersweet or semisweet chocolate, finely chopped

Steps

In a medium saucepan, whisk together the water, sugar,corn syrup, and cocoa powder.

Bring to a boil over medium heat. Once it's just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.

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Midnight Snack

I have always wanted to make homemade doughnuts, but the process of frying them always stops me from making them, so when I stumbled upon this oven baked recipe I knew I had to try it. These doughnuts were literally my midnight snack, and what helped me stay up to wright this post! They're shockingly light and airy, which makes them perfect for a quick snack, and they would be even more ideal with a delicious cup of hot chocolate (it just occurred to me). It's definitely a great healthier option for substituting doughnuts, obviously keeping in mind that they won't taste exactly like everyday doughnuts. The best part of this recipe is that you can really personalize it, you can make a glaze, dust them in confectioner sugar and cinnamon like I did, make a delicious filling or  even prepare a hazelnut dipping sauce... so decadent! I used a mini muffin pan because I didn't have a doughnut pan, but you can use either one. I still have making traditional doughnuts in my bucket list, but for now this is a great recipe. Hope you try them! 

Let me know what you think.

Xo

Flor   

Photos by RaRod

Ingredients:
5 tablespoon unsalted butter, softened
1/2 cup sugar
1 egg
1/2 milk
1 teaspoon vanilla
2 teaspoon baking powder
pinch of salt
1 1/2 cups all-purpose flour

Steps:
Preheat oven to 325 degrees F. Lightly butter a mini muffin pan or doughnut pan and set aside.
In a medium bowl, cream together butter and sugar. Add the egg, milk and vanilla, mix until combined. Mix in the baking powder and salt, then mix the flour just until combined. Fill mini muffin pan or doughnut pan half full. Bake for 8-10 minutes. 
I combined confectioner sugar with cinnamon and rolled the doughnuts in it. 

Chocolate Cupcakes with Cream Cheese Frosting

I'm convinced that some of the best pictures to look at are about baked goods. A couple of days ago I was looking at some of the people I follow on Instagram and saw the most delicious cupcakes I've ever seen (at least they looked that way) and immediately had this need of baking cupcakes. Chocolate cupcakes aren't usually my go to, just because I prefer vanilla, but I was craving some chocolate deliciousness. I know that summer is just around the corner, and we're supposed to be watching our waistlines so I used 1/3 less fat cream cheese instead of regular cream cheese for the frosting, the consistency is a bit different, but in taste it's really great, and wherever  you can cut some calories without sacrificing taste is a win win for me. Hope you like the recipes!

Let me know!

Xo

Flor

Chocolate Cupcakes

1 1/3 cups sifted flour

3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup vegetable shortening

2/3 cup milk

1 egg

2 (1 ounce) melted squares unsweetened chocolate 

1 teaspoon vanilla

1. Preheat oven to 375 degrees F. Sift flour, sugar, baking powder, and salt together into a large mixing bowl. Add shortening and milk, stir to blend, then beat slowly about 1 1/2 minutes with an electric mixer.

2. Add egg and vanilla, melted chocolate and vanilla and beat slowly 1 1/2 minutes. Bake 20- 25 minutes. 

Cream Cheese Frosting

2 sticks unsalted butter, room temp

12 ounces cream cheese, room temp * I used 1/3 less fat cream cheese

4 cups confectioners' sugar, sifted

3/4 teaspoon pure vanilla

1. Beat butter & cream cheese with mixer on median-high speed until fluffily, about 2-3 mins. Reduce speed to low. Add sugar, 1 cup at a time, then vanilla and mix until smooth.

Mississippi Mud

I've already expressed in a previous post my love for brownies and all the memories that pop up when I'm baking them, but the star in this post is the Mississippi Mud. I learned to do this from my mom when I was about 7, it's pretty messy, but it's really worth it. Mississippi Mud is the delicious result of combining chocolate sauce and marshmallow fluff... so delicious!!! You definitely can't be counting calories for this one, it's an eat and enjoy kind of moment. It's really simple to make and if you have kids it'll be a total hit with them, and if you're tight in time it's a great way to dress up boxed brownies! Hope you try this recipe!!!

Xo

Flor 

Chocolate Sauce:

In a saucepan heat 4 ounces semisweet chocolate, and 2 tablespoons butter over low heat just until melted, stirring occasionally; set aside.

In a heavy small saucepan bring 1/2 whipping cream and 2 teaspoons light colored corn syrup to a gentle boil. Reduce heat and simmer for 2 minutes. Remove from heat. Stir in chocolate mixture. Cool to room temperature before using. 

After making the chocolate sauce add in the marshmallow fluff and stir to combine. If you can't find the marshmallow fluff you can just buy regular marshmallows and add them to the sauce and they will melt in it. 

Find the Fudgy Brownie recipe here

Fudgy Brownies

You probably already had an enormous amount of chocolate, but who can resist chewy fudgy brownies? I know you might be thinking "Why would I ever bake brownies from scratch when the boxed mix is so good", well there are some recipes that are worth it. This is another back to basics recipe and it's delicious. A common mistake in baking brownies is over baking them, so be sure to take them out when the knife comes out almost clean. I know it may sound kind of confusing, but when it comes out with some brownie pieces that look moist, they are ready! I have the fondest memories of baking brownies with my mom and being so excited about licking the spoon and finally taking them out of the oven, and to this date baking brownies are is still my favorite moments. What are your favorite moments baking with love ones?

Xo
Flor

Recipe Fudgy Saucepan Brownies
3/4 cup butter or margarine
4 (1-ounce) squares unsweetened chocolate
2 cups sugar
4 eggs
1 1/2 cups unsifted flour
1/2 teaspoon salt
1 1/2 teaspoons vanilla
1 3/4 cups coarsely chopped pecans (I omitted the pecans)

Directions
Preheat oven to 375 degrees F. Melt butter and chocolate in a large, heavy saucepan over lowest heat. Off heat, mix in remaining ingredients in order listed, beating well after each addition. 
Pour batter into a greased 9'' X 9'' X 2'' pan and bake 40 minutes until brownies just begin to pull from sides of pan. Cool pan of brownies upright on a wire rack to room temp, the cut into squares.

Chocolate Chocolate Chip Cookies

With Valentine's day around the corner I've posted one more chocolate recipe. These "Totally Chocolate Chocolate Chip Cookies" from Nigella Lawson are as delicious done as they are as batter. The batter is really addictive, I couldn't stop eating the cookie batter... well, I stopped when I thought how I'd feel when I went for my jog... I remember watching Nigella on the style network and always being amazed at her creation. I definitely recommend this cookie recipe, it's a chocolate lovers dream. Enjoy!

Xo

Flor 

 Totally Chocolate Chocolate Chip Cookies Recipe

4 oz (ounce) dark chocolate (min 70% cocoa solids)

5 oz (ounce) plain flour

1 0z (ounce) cocoa powder (sieved)

1 tsp bicarbonate of soda (soda)

1/2 tsp salt

4 oz (ounce) butter (soft)

3 oz (ounce) light brown sugar

2 oz (ounce) white sugar

1 tsp vanilla extract

1 medium egg (cold from the fridge)

12 oz (ounce) dark chocolate chips (or semi sweet chocolate morsels)

Directions

1. Preheat the oven to 170 degrees C (335 degrees F). Melt the 4 ounces of dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.

2. Put the flour, cocoa, bicarbonate of soda and salt into a bowl.

3.Cream the butter and sugars in another bowl. Add the melted chocolate and mix together.

4. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.

5. Scoop out 12 equal sized mounds ( I used a heart shaped cookie cutter) and place on a lined baking sheet about 6 cm apart. Do not flatten them.

6. Cook for 18 mins, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter (I used a toothpick).

7. Leave to cool slightly on the baking sheet for 4-5 mins, then transfer them to a cooling rack to harden as they cool.

Black & White Cupcakes

With Valentine's Day a mere 17 days away I've been inspired to share some recipe ideas for you to enjoy with loved ones. Of course Valentine's is synonymous with chocolate but that does not mean that all other desserts are scratched out! This Vanilla Cupcake recipe makes the most moist and delicious cupcakes ever. I made a Chocolate Ganache layer for this cupcakes and then made Butter Frosting to top it of. I usually find Butter frosting too sweet but this Chocolate Ganache is so full of flavor that it balances out the sweetness.  Hope you enjoy this post! Let me know!

Yellow Cupcakes

1 1/3 Cups sifted flour

3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup vegetable shortening

2/3 cup milk

1 egg

1 teaspoon vanilla 

Preheat oven to 375 degrees F. Sift flour, sugar, baking powder and salt together into a large mixing bowl.

Add shortening and milk, stir to blend, then beat slowly about 1 1/2 minutes with an electric mixer.

Add egg and vanilla and beat slowly 1 1/2 minutes. 

Spoon batter into muffin tins lined with cupcake papers, filling half full. Bake 20-25 minutes until cakes are golden brown and springy to the touch.

Remove cakes from pans and cool upright on wire racks. Frost as desired. 

Butter Frosting

1/3 cup butter

4 1/2 cups sifted powdered sugar

1/4 cup milk

1 1/2 teaspoons vanilla

Additional milk

1. In a large mixing bowl beat butter until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in 1/4 cup milk and vanilla.

2. Gradually add remaining powdered sugar, beating until combined. If necessary, beat in a little additional milk to make frosting that is easy to spread. Tint with food coloring as desired. Transfer unused frosting to a storage container and chill for up to 1 week. 

Homemade Truffles

Chocolates, there's nothing that gets me more excited than dark chocolate truffles. I had dark chocolate caramel ganache left over from the cake I did a couple of days ago and decided to make more salted caramel and make my own truffles. The chocolate ganache is so decadent and full flavored, I used really good quality dark chocolate that makes anything taste like gold. I'm still trying to get my hands on anything salted caramel so it just seem ideal and quite simple make more sea salt caramel to use the ganache. This recipe could be perfect for a romantic or friendly valentines day...

Once I made the caramel and poured it on a loaf pan so I could have pretty nice bite of caramel. I placed it on the fridge for around 20 minutes so it would harden and be easier to cut and handle. Once I finished this step I dipped in the chocolate ganache and transferred them to a parchment paper and put them back in the fridge. They are delicious! You should definitely try them, find the recipe at http://www.marthastewart.com/332919/sweet-and-salty-cake and let me know about your results!

Enjoy & Bon Appetit!