Ice Cream Sauces

Raspberry Sauce

This ruby-toned sauce is a natural for custards, panna cotta and rice puddings as well as ice cream.

Total Time: 15 minutes Makes: 5-6 cups

Ingredients

• Two 10-ounce bags frozen raspberries, thawed, or 2 pints (about 1½ pounds) fresh
• ½ cup sugar, plus more, to taste
• Pinch of salt, plus more, to taste
• Finely grated zest plus juice of 1 lemon

Directions

1. Put all ingredients in a large saucepan set over medium heat. Bring to a boil and cook, stirring frequently, until raspberries have lost their shape completely, about 10 minutes.

2. Remove sauce from heat and add more sugar, salt and/or lemon juice, to taste.

Caramel Sauce

Replacing the water with cider gives this sauce a nice caramel-apple tang.

Total Time: 10 minutes Makes: 2 cups

Ingredients

• 1 cup sugar
• ½ cup water or apple cider
• 1/3 cup heavy cream
• 4 tablespoons butter, optional
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

1. In a medium saucepan over medium heat, bring sugar and water to a boil, stirring until sugar dissolves. Simmer until sauce turns deep amber, about 10 minutes. Add cream in a slow stream. Sauce may bubble and seize up, but leave it on the heat and it will liquefy. Stir until smooth. For a richer sauce, stir in butter.

2. Remove sauce from heat. When slightly cooled, stir in vanilla and salt. Serve warm.

Lemon Curd

Thick, tangy and a spectacular shade of yellow, this pourable lemon curd offsets the sweetness of vanilla ice cream and makes a delicious filling for pies and layer cakes, too. If you don't have one, it's worth getting a Microplane zester (available atus.microplane.com), which makes light work of zesting the lemons.

Active Time: 20 minutes Total Time: 4½ hours (includes chilling 

Makes: 4 cups

Ingredients

• 2 cups sugar
• Finely grated zest of 6 lemons, plus juice of 4 lemons
• 10 egg yolks plus 3 whole eggs
• 1 cup plus 2 tablespoons heavy cream

Directions

1. In a mixing bowl, mix sugar with lemon zest. Add egg yolks and whole eggs to bowl and whisk until pale
yellow. Stir in lemon juice.

2. In a large saucepan, heat cream until it just begins to simmer. While whisking egg mixture, pour cream into bowl in a slow stream.

3. Pour mixture back into saucepan and cook over medium heat, stirring continually with a wooden spoon, until very thick and darkened somewhat in color, about 5 minutes. Pour back into bowl and stir to cool, 2-3 minutes. Cover with plastic wrap so it touches surface of curd and chill until set, at least 4 hours.

Bitter Chocolate Sauce

Perfectly balanced and not overly sweet, this sophisticated take on a classic is also excellent drizzled on puddings, toasted poundcake or poached pears.

Total Time: 10 minutes Makes: 1 1/3 cups

Ingredients

• ½ cup unsweetened cocoa
• ¾ cup sugar
• 1 cup water
• 2 tablespoons unsalted butter

Directions

1. In a small saucepan, off heat, whisk together sugar, cocoa and water. Set pan over medium heat and bring mixture to a boil, whisking constantly. Continue to boil gently, whisking, 3 minutes. Add butter and boil gently, whisking, 3 minutes more.

2. Remove sauce from heat. Serve hot or cold.

Salted Chocolate Dipped Mandarin Slices

Ingredients

• 5 mandarin oranges
• 1/2 cup semi-sweet chocolate or dark chocolate chips
• sea salt or coarse salt
• 1 teaspoon shortening, optional

Instructions

1. Line a baking sheet with parchment or wax paper and set aside. Peel the mandarin oranges.

2. In a microwave safe bowl or with the help of a double boiler, melt chocolate chips and add shortening, if desired. Adding shortening is optional - it helps make the chocolate super smooth and easier to work with. Using only melted chocolate will work fine as well.

3. Dip each slice halfway into the melted chocolate and place on prepared baking sheet. Sprinkle with salt and repeat until all slices are evenly coated and sprinkled with salt. Refrigerate for 10 minutes or until chocolate has hardened. Enjoy! (courtesy of http://bit.ly/1ndSLCJ)

The Chocolate Bag

How to make a chocolate bag:

1. Step one: Get six to eight small coffee-bean bags. Your local grocery store usually will either sell or give you coffee bean bags. Coffee bags are a must for this trick because they are lined with a plastic coating that is perfect for painting on melted chocolate.
2. Step two: Cut the coffee bags to about three inches tall. Then cut out a half-circle (about half an inch long) at the top of the bag so that it looks like a paper grocery bag.
3. Step three: Melt four cups of semisweet chocolate morsels in a double boiler over low heat. Chocolate chips, available in any grocery store, make stronger bags than fine Belgian or French chocolate.
4. Step four: Using a small pastry brush, paint the melted chocolate over the interior of the bag. Start at the bottom and work your way up the sides. Be generous with the chocolate. If you paint it too thinly, it will crack when you peel off the paper bag. After the insides of the bags are thoroughly coated with chocolate, gently stand them upright on a cookie sheet.
5. Step five: Refrigerate the bags until the chocolate is completely chilled, about 30 minutes. You can also store the bags in the refrigerator, unpeeled, until you need them.
6. Step six: Gently peel away the bag starting in one corner. Then snip the paper off a little at a time with scissors. Continue peeling and snipping until all the paper is off.
7. Step seven: Serve. The bags are fairly sturdy at this point and can hold mousse or Bavarian cream for a plated dessert. I have also filled them with candies then wrapped them in cellophane to give to the kids on Halloween.

Mousse au chocolat

Mus z gorzkiej czekolady to jeden z absolutnych klasyków francuskich deserów. Brak nam słów, żeby coś więcej o nim napisać. Reszta, jak mawiał nie-Francuz Hamlet, jest milczeniem. A my dodajemy, że i smakowaniem.

proporcje na kolację i śniadanie dla pary

200 g gorzkiej czekolady (co najmniej 70% kakao), 80 g masła, 100 g cukru, 4 jajka, kilka drobno pokrojonych kandyzowanych skórek pomarańczowych marynowanych przez godzinę w likierze Grand Marnier (nie więcej niż 2 łyżki likieru)

Czekoladę i masło rozpuszczamy w kąpieli wodnej z odrobiną wody, mieszając regularnie. Oddzielamy żółtka jaj od białek. Białka ubijamy na sztywną pianę. Rozpuszczoną letnią czekoladę z masłem mieszamy z żółtkami i cukrem na gładką masę, delikatnie dodajemy pianę z białek oraz kandyzowane skórki łącznie z likierem. Przekładamy mus do małych indywidualnych naczynek i wstawiamy do lodówki co najmniej na 2 godziny.

Pecan Caramel Cheesecake Cookie Cups

Ingredients

• 1 package (16 ounces) NESTLÉ® TOLL HOUSE® Ultimates™ Refrigerated Pecan Turtle Delight Cookie Dough
• 2 packages (8 ounces each) cream cheese, at room temperature
• 1 can (14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/3 cup caramel ice cream topping
• 1/2 cup chopped pecans
• 2 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Preparation

1. PREHEAT oven to 325° F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.

2. BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.

3. BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.

4. BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Top each with caramel topping, pecans and morsels.

Rainbow cupcakes

Ingredients

• 1 red food coloring
• 1 orange food coloring
• 1 yellow food coloring
• 1 green food coloring
• 1 blue food coloring
• 1 purple food coloring
• 6 spray bottles
• 1 air bursh
• 1 cup white sugar
• 1/2 cup butter
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk
• 4 ounces butter
• 1 1/2 cups icing sugar
• 2 tablespoons milk

Directions 

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
3. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
4. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
5. For frosting, have butter and milk at room temperature.
6. Place butter in small bowl of electric mixer and beat until butter is as white as possible.
7. Gradually add about half the sifted icing sugar, beating constantly.
8. Beat in the remaining icing sugar.
9. Mixture should be smooth and easy to spread with a spatula. Add extra milk or icing sugar until cupcake frosting is of a spreadable consistency.
10. In order to make the rainbow of colors you see in the picture for this recipe, you're going to need one of two things. Either an air brush that dispenses food safe coloring or 6 small refillable spray bottles that you can fill with food coloring. I personally use the air brush at the commercial bakery that I used to work at. I got a lot of comments asking for the recipe but the truth is, it is a simple white cake with butter cream frosting. The only magical part is the coloring!

Key Lime Bars

Key lime pie is a luscious, bright, summery dessert, but like all pies, it’s not very portable. Thus, we decided to bring all the essence of Key lime pie to a Key lime bar, creating a cookie that balanced tart and creamy flavors as well as soft and crispy textures.

MAKES SIXTEEN 2-INCH BARS

If you cannot find fresh Key limes, use regular (Persian) limes. Do not use bottled lime juice. Grate the zest from the limes before juicing them, avoiding the bitter white pith that lies just beneath the outermost skin. The optional coconut garnish adds textural interest and tames the lime flavor for those who find it too intense. The recipe can be doubled and baked in a 13- by 9-inch baking pan; you will need a double layer of extra-wide foil for the pan (each sheet about 20 inches in length) and should increase the baking times by a minute or two.

INGREDIENTS

• Crust
• 5ounces animal crackers
• 3tablespoons packed brown sugar (light or dark)
• pinch table salt
• 4tablespoons unsalted butter , melted and cooled slightly
• Filling
• 2ounces cream cheese , room temperature
• 1tablespoon grated lime zest , minced
• pinch table salt
• 1(14-ounce) can sweetened condensed milk
• 1egg yolk
• 1/2cup fresh lime juice , either Key lime or regular
• Garnish (optional)
• 3/4cup sweetened shredded coconut , toasted until golden and crisp

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 325 degrees. Cut about 12-inch length extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.
2. 2. TO MAKE THE CRUST: In workbowl of food processor, pulse animal crackers until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1-second pulses (if large sugar lumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven.
3. 3. TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).
4. 4. TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.
5. 5. Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut, if using, and serve. (Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.)

Bread Pudding with Apples, Pecans and Raisins

• 4 tablespoons (1/2 stick) unsalted butter
• 1 loaf Cinnamon Raisin White Bread torn into bite-size pieces
• 1/2 cup brown sugar, packed
• 1/2 cup pecan halves
• Zest and juice of 1 large orange
• 1/4 cup apple cider
• 1 tablespoon vanilla extract or rum
• 8 small baking apples (about 2 pounds) such as Fuji, Gala or Granny Smith, peeled, cored and thinly sliced
• 1/2 cup apple, quince, or blackberry jam or jelly

1. Preheat oven to 400 degrees.
2. Melt the butter in a medium saucepan over medium heat.
3. Add the bread and cook for 2 to 3 minutes, or until well coated.
4. Add the sugar, pecans, orange zest and juice, cider, and vanilla extract.
5. Cook an additional 2 to 3 minutes until a sauce begins to form.
6. In a 9 x 13-inch baking dish, layer the bread mixture with the apples and dot the top with the jam or jelly.
7. Bake 30 to 40 minutes, or until bubbly.

MAKES 6 SERVINGS

Chocolate Fondue

Ingredients

• 1 cup heavy (whipping) cream
• 1 lb bittersweet chocolate, finely chopped
• 2 to 3 Tbsp coffee or hazelnut liqueur
• Dippers: fresh pear slices, crisp ladyfingers, dried apricots, marshmallows, strawberries

Cooking Instructions

In a 4-cup microwave-safe bowl, heat cream on high just until steaming, about 1 1/2 to 2 minutes.
Add the chocolate; let stand until shiny and softened, about 3 minutes. Add the liqueur and whisk until smooth.
Transfer to a ceramic fondue pot or ceramic chafing dish and keep warm over an alcohol burner or votive candle. (You can also use a very small slow-cooker, set on low.) Serve immediately with Dippers.
Plan Ahead: You can make fondue up to 3 days ahead and refrigerate. Reheat gently in microwave until hot and whisk to recombine just before serving. Rinse and dry fruit up to 2 hours before serving; keep at room temperature. Cut pears just before serving.

Starbucks Salted Caramel Hot Chocolate

The hot chocolate is smooth, creamy, thicker than a lot of hot chocolates and very rich; it’s really best served with Fleur De Sel salt; using regular table salt will not create the same flavor expectation!

1/4 cup bittersweet good quality cocoa (Hershey’s European Dark)
1 ounce bittersweet chocolate, chopped
1 cup half and half or milk – substitute 1% for a lower fat version
1/2 cup heavy cream – No substitute!
2 tablespoons granulated sugar (Use vanilla sugar for even more great flavor)
1/4 teaspoon vanilla extract
2 teaspoons Turbinado sugar
Whipped Cream
1/8 teaspoon Fleur De Sel
3 tablespoons caramel sauce
Whisk cocoa, half and half, heavy cream, and 2 tablesoons sugar in a medium sized sauce pan.

Add bittersweet chocolate and heat over medium heat, whisking constantly until sugar has disolved and chocolate has melted. Heat mixture until hot and just under boiling. Remove from heat and stir in vanilla extract.
Heat caramel syrup in microwave to warm. Swirl about 2 tablespoons of warmed caramel in mug. Reserve remaining caramel to drizzle on top. Pour hot chocolate into mug. Top with whipped cream, drizzle with caramel sauce, sprinkle with fleur de del, and sprinkle with Turbinado sugar.

S'mores Sandwich-Bar Cookies

Ingredients 1/2 (1 stick) cup butter or margarine, softened 3/4 Cup sugar 1 Egg 1 Teaspoon vanilla extract 1-1/3 Cups all-purpose flour 3/4 Cup HONEY MAID Grahams, coarsely chopped 1 Teaspoon baking powder 1/4 Teaspoon salt 5 (1.55-ounce) HERSHEY'S Milk Chocolate Bars, unwrapped 3 Cups Kraft® JET-PUFFED Miniature Marshmallows Directions Heat oven to 350°F. Grease 8-inch square baking pan. Beat butter and sugar until well-blended in large bowl. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough in prepared pan. Bake 15 minutes. Arrange unwrapped chocolate bars over baked layer, breaking as needed to fit. Sprinkle with marshmallows; scatter bits of remaining dough over marshmallows, forming top layer. Bake 10 to 15 minutes or just until lightly browned. Cool completely in pan on wire rack. Cut into 16 bars. CAUTION! S'mores can get hot, adult supervision required. Nutrition Facts Serving Size 1 Amount Per Serving Calories 230 Fiber 1g Calories From Fat Sugars 24g Total Fat 8g Protein 2g Saturated Fat 5g Carbohydrates 37g Cholesterol 25mg Potassium Sodium 170mg Sodium Extra