Recipes by their Ingredients

powdered sugar

  • Beignets

    Beignets
    Beignets
    (Makes @20 )


    1 package dry active yeast ⅔ cup warm milk
    1 egg
    4 tblsp butter, softened
    ¼ cup sugar
    1 tsp vanilla
    ½ tsp salt
    1 tsp lemon zest, grated
    2¼ to 2⅔ cups all purpose flour
    Oil for frying
    powdered sugar


    NOTES:Made famous at the Cafe DuMonde in New Orleans! Delicious!! If you want to mimic Cafe Du Mondes then just cut the dough in the last step into 2 inch by 2½ inch rectangles, let those rise for ½ hour and then fry.

    Sprinkle the yeast over the warm milk in a large bowl, stir and let stand about 5 minutes to dissolve. Add the egg, butter, sugar, vanilla, salt and lemon zest and beat until blended; small lumps of butter will dissolve with further mixing. Add 1½ cups flour and beat vigorously until smooth. Add enough of the remaining flour to make a soft but manageable dough.

    Turn out onto a lightly floured surface and knead for 2 minutes, then let rest for 10 minutes. Resume kneading for another 7-10 minutes, or until the dough is smooth and elastic, sprinkling on additional flour to keep it from being too sticky.

    Place in a greased bowl, cover and let rise until double in bulk.

    Punch the dough down and on a floured surface, push, pat and roll it to an 8x16 inch rectangle. Using a sharp knife, cut into strips about ¾ inch wide and 8 inches long.

    Form each strip into a loose knot. Let the beignets rise, about 30 minutes.

    Heat at least 2 inches of oil to 365º . Fry 3 or 4 beignets at a time, turning them frequently until puffy and golden brown, 2-3 minutes total. Remove with a slotted spoon, drain on paper towels. Sieve a light dusting of powdered sugar over them while still warm.

  • Marshmallow Creme Filling for cupcakes

    Cream Filling for cupcakes

    Cream Filling for cupcakes (Fills 12-24 cupcakes, depending on size)


    2 tsp very hot water
    ¼ tsp salt
    7 oz marshmallow creme
    4 tblsp shortening
    4 tblsp sweet butter
    ⅓ cup powdered sugar
    ½ tsp vanilla extract


    NOTES: I put the filling in a small plastic bag, then cut the corner from the plastic bag and used it to pipe in the filling.
     

    In a mixer, dissolve the salt into the hot water. Allow to cool.
    Add remaining ingredients and whip on medium speed until super fluffy.

    Using a small pairing knife, cut out a small tunnel in the top center of the cupcake, fill with the creme filling.
    You can then either plug the top hole with the cake you cut out or frost the top of the cake with a nice butter creme icing. Or try this mocha icing!

  • Mocha Icing

    Mocha Icing

    Mocha Icing (Frosts 12-24 cupcakes, depending on size)


    1½ cups sweet butter, room temperature
    5⅔ cups powdered sugar
    2 tsp vanilla extract
    2-3 tblsp milk or cream
    pinch salt
    1 tblsp instant coffee dissolved in 2 tblsp water, or 2 tblsp strong coffee, cooled


    NOTES:
     

    Mix all ingredients together in a large bowl or using an electric mixer.

  • Molten Chocolate Souffle

    Molten Chocolate Souffle
    Molten Chocolate Souffle
    (Makes 12, 6oz ramekins)

    12 oz bitter-sweet chocolate chips
    1½ tblsp butter
    1½ tblsp all purpose flour
    ¾ cup milk
    4½ egg yolks
    1½ tsp vanilla extract
    6 egg whites
    ¼ tsp cream of tartar
    3/8ths cup of fine white sugar
    4 tblsp confectioners sugar (for dusting)
    whipped cream, lightly sweetened (for garnish)
    raspberries (for garnish), optional

    NOTES: Also known as Chocolate Volcano.

    Pre-heat oven to 350°F Lightly butter ramekins and dust with confectioners sugar, place on a cookie sheet and set aside.

    In a double boiler, over barely simmering water, melt the chocolate, stirring occasionally until smooth. Remove from heat.

    In a small sauce pan melt the butter over moderate heat. Stir in the flour and cook until thickened but not browned, 1-2 minutes. Add the milk and whisk briskly until smooth and thick, about 3 minutes. Remove from heat. Add the melted chocolate and whisk until smooth. Whisk in the egg yolks and vanilla extract. Set aside.

    In a medium mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
    Gradually sprinkle the granulated sugar on top and beat at high speed until the egg whites are stiff but not dry.

    Using a rubber spatula fold ¼ of the whites into the chocolate mixture to lighten it, then fold in the remaining whites.

    Spoon the mixture into the ramekins (¾ full) (at this point they can now be covered up and refrigerated, up to one day in advance.)

    Bake 15-17 minutes, until puffed and slightly cracked. Upon insertion of a wooden stick/toothpick, it should be moist, not runny.

    Serve warm with whipped cream and/or fresh berries like raspberries!