Chocolate Dessert Cup

ChocolateDessertCup

These easy to make-ahead dessert cups make even a simple scoop of ice-cream look like it came from a five-star restaurant! And, oh, the possibilities! Imagine these with your favorite custard and fresh fruit. Or – try this – a little lemon custard followed by a heaping spoon of citrus flavored whipped cream.

Sorry. I think I’m drooling.

Chocolate Dessert Cup

1 1/2 cups good Melting Chocolate (Not chocolate chips, something that will set up after its been melted.)
Wax Paper
Cupcake Pan

Start by melting the chocolate – either over a double boiler or in the microwave (always keep the microwave on half power and never for more than a minute at a time).

As the chocolate is melting, cut out 6 squares of wax paper, approximately 6 inches by 6 inches each.

Use a spoon to pour and then spread a small amount of chocolate around the center of one square of wax paper. Turn the cupcake pan upside-down and drape the chocolate covered wax over the top of one cupcake. Make the other five chocolate bowls like the first, spacing the wax out across the whole pan.

DSC_0202 (1)

Carefully lift and place the cupcake pan with the chocolate cups on it into the freezer. Chill until the chocolate is set, about 30-60 minutes. Remove the wax and chocolate off the cupcake pan and then slowly peel the wax away from the chocolate.

Stack the chocolate bowls with a piece of  clean wax paper between each one and store in the refrigerator until ready to use. (Not that these need refrigeration, the cold just helps prevent the cups from softening from sitting in a warm room.) Fill with anything that strikes your fancy!

 

Caramel Custard

CaramelCustard

Looking for the perfect treat to serve this New Years Eve? This Caramel Custard is wonderful if you are serving twelve guest or just two. It’s smooth and creamy – okay, honestly it’s basically pudding; but oh, so grown up! Seriously, you’ll be amazed at how scrumptious the smooth texture and slightly sweet vanilla flavor of this custard is!

Custard

2 cups milk
1/2 cup white sugar, divided
6 egg yolks
1/4 cup tapioca flour (can use regular all-purpose flour if you prefer)
Pinch of salt
1 tsp Vanilla
1/4 cup butter

Pour milk and half the sugar (1/4 cup) in a sauce pan and warm over medium heat, stirring occasionally.

While milk is heating up, place egg yolks in bowl and add the remaining sugar (1/4 cup). Beat until light and fluffy. Add flour and salt and beat until well combined.

Once the milk is quite warm to the touch, temper the eggs by doing the following:

While beating the egg mixture, pour in a small amount of the warm milk (approximately 1/3 cup). Beat for a second or two and then add a small amount of milk again. As you continue to beat the egg mixture add more and more milk slowly. This raises the temperature of the eggs gradually so that they cook without becoming scrambled eggs.  Once half the milk mixture has been added to the egg mixture, pour everything from the bowl into the sauce pan, combining all the eggs in with the milk.

Place the sauce pan back on the heat and whisk continuously until the mixture begins to boil. Keep whisking and cook for one minute.

Remove from heat. Add vanilla and butter. Whisk until the butter has fully melted and mixed into the custard.

Pour custard into any dish you like – ramekins, small bowls, or even fancy party glasses! Before refrigerating the custard, place wax paper or plastic wrap directly on top of the custard. This prevents a skin from forming.

Get the Look!

Making the Caramel Custard as shown is super simple!

1) Pick up some totally cute skinny champagne glasses (these are 6 ounces each).

2) Turning the glass upside-down, trace the size of the top onto a sheet of wax paper and cut the circles out. These will be used at the very end to cover the custard so a skin doesn’t form.

3) I just used caramel out of a squeeze bottle and squeezed it directly into the glasses where I wanted it. Place the glasses in the refrigerator so that the caramel will set up and not run while making the custard.

4) Make custard!

5) As the custard cools in the sauce pan, pour a small amount of lime juice in one bowl and poured a small amount of sugar into a second bowl. I used Sugar-In-The-Raw because of it’s big crystals, and it’s slightly caramel-y flavor (since the molasses hasn’t been removed). This kind of sugar is called Turbiando sugar. But any kind of sugar will work. Working each glass in turn, flip the glass upside-down and dipped the rim in the lime juice first and then in the sugar.

6) To keep the glasses looking clean, pour the slightly cooled custard into a Zip-loc bag and, after sealing it shut, snip a hole in the corner. Using this to pour the custard into the glasses means you don’t have to worry about ruining the beautiful sugar along the top edges of your glasses. Refrigerator custard until ready to serve!

 

Sophisticated Sugar: Pumpkin Bars

PumpkinPieBars

 

When leaves change to orange, red and gold there is nothing like warm spices mixed with pumpkin to celebrate fall – one tiny bite at a time.

Pumpkin Pie Bars

Crust:

1 3/4 cup flour
1/2 cup powdered sugar
1 cup butter

Mix flour and sugar together. Then cut in butter. Press into a 9 x 13 inch pan and bake at 350 degrees for 15-20 minutes. While cooking, prepare the pumpkin filling.

Pumpkin Filling:

1 large can of Libby’s 100% Pumpkin
All other ingredients as listed on can

I love Libby’s pumpkin pie, with the ingredients listed, however I do prepare it slightly differently.

Start by creaming the eggs and sugar together until white and fluffy. Add salt and spices (Note: for a traditional, cinnamon-y pie use the individual spices – for a pie with more pumpkin flavor use recommended amount of Pumpkin Pie Spice in place of the cinnamon, ginger, and cloves.) Beat well. Add pumpkin carefully and beat. Pour in evaporated milk and gently mix.

After the crust has come out of the oven, raise the oven temperature to 425 degrees.

Pour pumpkin filling into crust (the pan will be VERY full) and CAREFULLY place in a fully heated oven. Bake for 15 minutes then reduce the temperature to 350 degrees and bake for another 40-50 minutes (do not remove the pumpkin bars from the oven when reducing the temperature).

Allow to cool before cutting . . . if you can wait that long! Then bring on the sweaters and scarves!