Caramel Budino with Salted Caramel Sauce

Ingredients

Cookie Crust

  • 1 cup finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers; about 20 cookies)
  • 2 tablespoons unsalted butter, melted
  • 1/8 teaspoon kosher salt

Budino

  • 3 cups whole milk, divided
  • 1/4 cup cornstarch
  • 3/4 cup (packed) dark brown sugar
  • 5 large egg yolks
  • 3 tablespoons unsalted butter
  • 2 teaspoons dark rum
  • 1 teaspoon kosher salt

Salted Caramel Sauce

  • 3/4 cup plus 2 tablespoons heavy cream, divided
  • 1/2 vanilla bean, split lengthwise
  • 1/2 cup sugar
  • 2 tablespoons light corn syrup
  • 4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2′ cubes
  • 1/4 teaspoon kosher salt
  • Lightly sweetened whipped cream

Preparation

Cookie Crust

  • Mix cookie crumbs, butter, and salt in a medium bowl. Place 2 tablespoons in a small bowl; cover and chill for garnish. Press 2 tablespoons cookie mixture onto the bottom of each of eight 8-ounce mason jars or ramekins.

Budino

  • Whisk 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside. To make caramel, stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until an instant-read thermometer registers 210°–220Β°
  • Line a sieve with a double layer of cheesecloth and set over a large pitcher. Whisk egg yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and a thermometer registers 175Β°, about 3 minutes. Remove from heat; whisk in butter, rum, and salt. Pour through prepared sieve.
  • Pour 1/2 cup budino over crust in each jar. Cover; chill until set, 4–5 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.

Salted Caramel Sauce

  • Place cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set aside.
  • Stir sugar, corn syrup, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5–6 minutes. Remove from heat; gradually add vanilla cream (mixture will bubble vigorously). Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat; whisk in butter and salt. Strain into a heatproof bowl. Let cool slightly.
  • Spoon 2 tablespoons caramel sauce over each budino. Top with whipped cream. Sprinkle some of reserved cookie crumbs over each.

CASSATA CAKE

INGREDIENTS

  1. For the Citrus-Ricotta Filling
    • 2 ounces (1/4 cup) all-purpose flour
    • 1 cup milk
    • 8 ounces (2 sticks) unsalted butter
    • 8 ounces (1 cup) superfine granulated sugar
    • 1/2 teaspoon citrus oil (pure orange or lemon oil)
    • 1 teaspoon vanilla extract
    • 1/4 cup ricotta cheese
  2. For the Cake
    • 9 ounces (1 3/4 cups) all-purpose flour
    • 2 teaspoons cornstarch
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 3/4 cup milk
    • 1 teaspoon vanilla extract
    • 6 eggs, separated
    • 16 ounces (2 cups) superfine granulated sugar, divided
    • 8 ounces (2 sticks) unsalted butter
  3. For Assembling
    • 1 pint fresh strawberries, washed, hulled, and sliced
    • 4 cups whipped cream

PREPARATION

1. To make the filling, quickly whisk together 4 tablespoons of the milk with the flour. The slurry will be somewhat thick, so whisk thoroughly to make it smooth. Press out any lumps with a flexible spatula, if necessary.

2. Whisk in the rest of the milk and transfer the mixture to a 2-quart heavy-bottom saucepan. Bring to a simmer over medium heat, whisking constantly. Once bubbles that burp steam form, remove the pot from the heat and continue to stir for another 30 seconds.

3. Cover the milk mixture with plastic wrap pressed directly against the surface. Cool for 15 to 30 minutes.

4. Meanwhile, combine the butter, sugar, citrus oil, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for up to 5 minutes.

5. Add the milk mixture and continue to beat on high speed until the filling is smooth, another 5 minutes. Beat in the ricotta cheese 1 tablespoon at a time.

6. Preheat the oven to 335Β°F and place the rack in the middle position. Line the bottoms of three 9-by-2- inch round pans with parchment.

7. Measure the flour, cornstarch, baking powder, and salt into one bowl, and the milk and vanilla into a separate bowl. Whisk each to combine.

8. In the standing mixer fitted with the wire whip attachment, beat the egg whites on high speed to a stiff peak. Drizzle in 1 cup of the sugar while the mixer is running. Scoop the meringue into a large bowl and set aside.

9. Lightly wipe the mixer bowl and replace the wire whip with the paddle attachment. Cream the butter with the remaining 1 cup of sugar on low speed.

10. Add the egg yolks one at a time. Scrape the sides of the bowl all the way to the bottom using a flexible spatula and mix on low speed until the ingredients are thoroughly combined.

11. Alternately add the dry and wet ingredients about a quarter at a time without pausing between additions.

12. Stop the mixer and gently fold the meringue into the batter with a flexible spatula. Pour the mixture evenly into the prepared pans and bake for 27 to 30 minutes, or until the cake bounces back when lightly pressed and a wooden skewer inserted in the center comes out clean.

13. Cool the cakes for 2 minutes, then run an offset spatula around the edges and invert the cakes onto a flat surface. They will be very fragile, so handle them with care.

14. Assemble the extravagant cake by adding about 1 cup each of the fresh strawberries and the ricotta filling between the layers. Cover the outside of the cake with the whipped cream. Add more fresh strawberries around the edge of the cake if you like.

Strawberry Brownies.. :

Ingredients

  • FOR BROWNIES:
  • 1 box strawberry cake mix (I use Duncan Hines)
  • 
2 eggs
  • 
1/3 cup oil
  • 
FOR GLAZE:
  • 1 cup powdered sugar
  • 1 -2 TB water or milk

Instructions

  • FOR BROWNIES:
  • Preheat oven to 350 degrees.
  • Line 8″ square baking pan with parchment (and spray with Pam).
  • Mix strawberry cake mix, eggs, and oil with hand mixer until well combined.
  • Spread batter evenly into pan.
  • Bake for 15 minutes or until just set; be careful not to overcook.
  • Allow brownies to cool for 10 minutes; lift carefully from pan using ends of parchment to lift.
  • FOR GLAZE:
  • Mix powdered sugar and water until smooth. Add just enough water until thick but spreadable.
  • Pour glaze over brownies, spreading to edges so that glaze will drip down sides.
  • Allow brownies to cool and glaze to set before cutting into squares.

Waffles and Icecream.. :)

//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js

(adsbygoogle = window.adsbygoogle || []).push({});

Using a ladle, spread an appropriate amount of batter onto the hot waffle iron. Cook waffle until golden brown (make sure to read the manufacturer’s instructions). Transfer the waffle to a plate and top with ice cream and maple syrup. Repeat process until you’ve cooked all the waffles.

b66a2ed0bfa688f0b910061c62372472.jpg

Strawberry Pie..:)

//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js

(adsbygoogle = window.adsbygoogle || []).push({});

Directions

  1. Bring sugar, water and cornstarch to a boil over medium heat.
  2. Cook stirring constantly for 1 minute or until thickened.
  3. Stir in strawberry gelatin until dissolved.
  4. Remove from heat; chill 2 hours.
  5. Arrange strawberries in pastry shell and pour gelatin mixture over.
  6. Cover and chill 2-4 hours.
  7. Serve pie with whipped cream if desired.

Strawberry-Pie-Recipe-1-1200.jpg

Chocolate Pie..:)

Ingredients:

  • 1 whole Pie Crust, Baked And Cooled (or Can Use Oreo Or Graham Cracker Crust)
  • 1-1/2 cup Sugar
  • 1/4 cup Cornstarch
  • 1/4 teaspoon Salt
  • 3 cups Whole Milk
  • 4 whole Egg Yolks
  • 6-1/2 ounces, weight Bittersweet Chocolate, Chopped Finely
  • 2 teaspoons Vanilla Extract
  • 2 Tablespoons Butter
  • Whipped Cream, For Serving

Instructions

Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.

Pour in milk and egg yolks, and whisk together.

Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken (note: It should be thick like pudding!) remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.

Pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.

Cut into slices and serve with whipped cream!

Graham Mango Cake..:)

Ingredients

  • graham crackers
  • 2-3 pcs – ripe mangoes
  • 3 packs – all purpose cream (chilled)
  • 2 cans – condensed milk
  • cheese
  • 1 – large rectangular tupperware

Directions

  1. in a large bowl, whip chilled all purpose cream
  2. add condensed milk and mix until mixture is homogenous
  3. chill the mixture for 10 minutes
  4. puree the mango
  5. mix the mango puree into the mixture
  6. start the layering: bottom layer must be the mixture.
  7. alternate the mixture and the graham crackers
  8. grate cheese in one layer of mixture
  9. top the graham cake with cream.
  10. chill the cake on the fridge for 4 hrs (so graham crackers will absorb some of the cream)
  11. after chilling, store in the freezer.
  12. optional: decorate the top with mango slices, crushed grahams &/or grated cheese.