Chocolate Caramel Bars

Chocolate Caramel Bars

Ingredients:

Crust Layer:

12 graham crackers

1/4 cup sugar

1 1/2 sticks unsalted butter

Caramel Layer:

1/2 cup heavy whipping cream

1/2 cup unsalted butter

1 tablespoon water

1 1/2 cups brown sugar

Chocolate Layer

2 cups chocolate chips

1/2 cup heavy whipping cream

1 3/4 teaspoon espresso powder

smoked salt* optional

Directions:

Crust Layer:

Place graham crackers and sugar in food processor.  Pulse to a fine bread crumb stage.  Add melted butter  and pulse until it comes to a "clumping stage".  Press evenly in a spring form pan.  Place in a 350 degree oven for 12 minutes.

Caramel Layer:

In a saucepan place heavy cream, butter, water, and brown sugar.  Place a thermometer in saucepan and cook to 250 degrees.  Pour over cooled crust.  When cooled place in freezer to finish coming to a solid state.

Chocolate Layer:

Place chocolate chips and heavy whipping cream with espresso powder in heat proof dish over hot water in a sauce pan.  Allow to melt while stirring but do not over mix.  When melted pour over caramel layer.  Sprinkle smoked salt if using.  Allow 3 hours to cool and set up before slicing.

Recipe of Giada De Laurentis 

Pumpkin Cheesecake

Pumpkin Cheesecake

Ingredients:
Serves: 12
2 cups gingersnap cookie crumbs, about 40 cookies 
6 tablespoons butter, melted 
2 tablespoons granulated sugar 
2 packages (16 ounces) cream cheese, softened 
3/4 cup firmly packed light brown sugar 
3 eggs 
1 can (15 ounces) pumpkin 
1 tablespoon flour 
2 teaspoons vanilla extract
1 teaspoon ground Saigon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg,

*

Directions:

Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside.

For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and spices; beat until smooth. Pour into crust

Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack

Refrigerate 4 hours or overnight. Serve with Vanilla Whipped Cream, if desired. Store leftover cheesecake in refrigerator.

Vanilla Whipped Cream: 
Beat 1 cup heavy cream, 
1/4 cup confectioners' sugar 
1 teaspoon vanilla extract 
in medium bowl with electric mixer on high speed until stiff peaks form.

Chocolate And Coffee-Hazelnut Meringue Cake

Chocolate and Coffee-Hazelnut 

Meringue Tart 

Ingredients:

MERINGUE


1. 2 teaspoons pure coffee extract
2. 1 teaspoon water
3. 3/4 cup hazelnut meal/flour (we use Bob’s Red Mill)
4. 1 tablespoon cornstarch
5. Scant 1/2 teaspoon ground cinnamon
6. 4 large egg whites
7. 1 1/2 cups confectioners’ sugar

FILLING


1. 2 cups heavy cream
2. 2 tablespoons pure coffee extract
3. 4 large egg yolks
4. 1/2 pound white chocolate, finely chopped
5. 1/2 pound bittersweet dark chocolate, finely chopped
6. Salt

Directions:

MAKE THE MERINGUE 

Preheat the oven to 250° and line 2 large baking sheets with parchment paper. Using the bottom of a 9-inch springform pan, draw a circle in the center of each sheet of parchment paper. 



In a small bowl, combine the coffee extract and water. In another small bowl, whisk the hazelnut meal with the cornstarch and cinnamon. In the bowl of an electric stand mixer fitted with the whisk attachment, beat the egg whites at medium-high speed until soft peaks form. Gradually add the confectioners’ sugar and beat at high speed until the whites are stiff, 2 to 3 minutes. Gently fold in the hazelnut mixture, then the coffee extract. 


Scrape half of the meringue into the center of each traced circle; using an offset spatula, spread in an even layer, leaving a 1/2 -inch border inside the circle. Bake the meringues in the lower and upper thirds of the oven for about 1 hour, until lightly browned and crisp; shift the sheets halfway through baking. Transfer to racks to cool. 



MEANWHILE, MAKE THE FILLING 

In a heatproof large bowl set over a medium saucepan of simmering water, heat 1/2 cup of the cream with the coffee extract until hot. In a medium bowl, whisk the egg yolks. Very gradually whisk the hot cream mixture into the yolks, then add the mixture to the large bowl and cook over the simmering water, stirring constantly, until the custard is hot and slightly thickened, about 7 minutes. Fold in both chocolates and a generous pinch of salt and let stand over the simmering water until the chocolate is nearly melted, about 3 minutes. Remove from the heat and stir gently until smooth. Let cool. 


In a large bowl, using an electric mixer, beat the remaining 1 1/2 cups of cream until stiff peaks form. Using a spatula, very gently fold the whipped cream into the cooled chocolate custard until no streaks remain. Refrigerate until just chilled, 30 minutes.
Trim the meringues to fit into a 9-inch springform pan. Set 1 meringue in the pan. Spread the mousse over the meringue in 
an even layer and top with the remaining meringue. Refrigerate the cake for at least 6 hours or overnight. Unmold the cake and dust with cocoa powder or confectioners’ sugar. Cut the cake into wedges with a hot knife and serve.

MAKE AHEAD The cake can be refrigerated for up to 2 days. 


Red Cabbage ~ Big Sur Bakery

Red Cabbage  German Style
Big Sur Bakery

Render out a few slices of bacon, cut in chunks

Remove the bacon and set aside

Saute chopped red cabbage in bacon fat with:

   a little water,

   3 tablespoons brown sugar

   3 tablespoons apple cider vinegar

Add to taste:

Pensy's Bavarian seasoning & Salt

*

Add bacon, cover and steam until cabbage is tender.

Homemade Marshmallows

Recently I watched Ina Garten make marshmallows on her program.  I thought that was pretty simple.  I have one granddaughter who loves marshmallows.  They are not sold in Italy.  I thought since she is coming to visit in February, we will make a batch during her stay.

Homemade Marshmallows

Ingredients:

1-2 cups powdered sugar, (for coating)

1 cup cool water, divided

3 (1/4 ounce) envelopes unflavored gelatin

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon fine sea salt

1 tablespoon vanilla extract

zest from one orange (optional)

*

Directions: 

Line a 8 x 13 inch baking pan with foil, leaving a 2 inch overhang on the sides.  Lightly grease the foil and any exposed parts of the dish.  Sprinkle entire dish with confectioners sugar.  Set aside.

*

Combine 1/2 cup water and gelatin in the bowl of a stand mixer fitted with the whisk attachment.  Set aside to soften.  Combine remaining 1/2 cup water, corn syrup, and salt in a small saucepan over medium-hign heat.  Bring to a boil, stirring to dissolve sugar.  When dissolved, attach a candy thermometer and boil without stirring, until temperature reaches 240 degrees F.  Remove from heat and let cool for 1 minute.

*

Turn mixer on low speed.  With mixer running, slowly drizzle in hot syrup down side of bowl.  Slowly increase mixing speed to high and whip until marshmallow is very thick and fluffy, and tripled in size, about 15 minutes.  Near the end of mixing, add the vanilla extract.

*

Cover a large spatula in cooking spray and scrape marshmallow into prepared pan.  Smooth top and sprinkle powdered over the surface.  Allow to set, uncovered at room temperature, for at least 3 hours.

*

To cut, transfer foil anad marshmallow to cutting board.  Coat a very sharp knife with cooking spray and slice marshmallow into 1 to 1 1/2 inch squares.  Dredge sticky sides of the marshmallows in remaining powdered sugar.  Store in a sealed container for up to two weeks or eat right away!