A Taste of Chocolate Pie

Torta Havannet - South America

Torta Havannet – Dulce de Leche Chocolate Pie

South America

Pastry, dulce de leche and chocolate? What’s not to love about this rich and gooey South American pie? Make it a day ahead and chill overnight in the refrigerator for best results.

INGREDIENTS:
1 1/4 cups all-purpose flour
1 tbsp unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 stick (4oz) butter, cut into small cubes and chilled
1 large egg, lightly beaten
2 1/4 cups (18 fl oz) dulce de leche (Manjar brand)
6 oz bittersweet chocolate, roughly chopped
1/4 cup (2 fl oz) heavy cream

INSTRUCTIONS:
In a food processor, combine flour, cocoa powder, baking powder, baking soda, salt and butter. Pulse until mixture resembles coarse crumbs. Add lightly beaten egg and pulse until mixture forms a ball. Gently form dough into a disc, cover with plastic wrap and refrigerate for at least an hour.

Preheat oven to 350˚F and grease a 10″ pie or cake tin. Roll dough out to 12″ circle and press into prepared tin. Place a circle of parchment paper and a cup of dried beans or rice on top of pie shell. Bake for 10 minutes. Remove beans/rice and parchment and bake for a further 5 minutes. Set aside to cool. When pie shell is cool, fill with dulce de leche. Warm cream in a small, heavy bottomed pan until almost boiling. Remove from heat and stir in chocolate until melted. Pour chocolate mixture over dulce de leche and spread evenly.

Refrigerate until chocolate is hardened, preferably overnight, then unmold and cut into thin slices with a sharp knife.

Serves 8

Sindulgence: Bikini Muffins

bikini muffins

Thankfully these muffins aren’t made from bikinis, but they’re skinny enough to make sure you won’t bust out of yours. Any time you can squeeze a vegetable or fruit into a treat, you are staying ahead of the curve (get it?) with more nutrients and fibre. Feel free to substitute grated carrots for the zucchini, as both contain precious vitamin A that nourishes the skin and plumps the lips.

Preparation Time: 30 mins
Preheat Temperature: 350F

INGREDIENTS:
3 eggs
1 2/3 cups organic cane sugar
1/2 cup grape seed oil
1/4 cup butter, softened
1/4 cup almond butter
1 1/2 tsp vanilla
1 1/2 cups all-purpose organic flour
1 1/2 cups whole wheat organic flour
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp nutmeg
5 cups coarsely shredded zucchini (divided)

DIRECTIONS:
In bowl, beat eggs with hand whisk or electric beaters until light. Gradually add sugar, oil and butter, followed by almond butter and vanilla.

In separate bowl, use a fork to mix together all-purpose and whole-wheat flours, cinnamon, baking powder, baking soda, salt and nutmeg. Add only 3 cups of zucchini (reserve remaining 2 cups).

Add to sugar mixture and beat until smooth.

Spread remaining 2 cups zucchini onto a baking sheet to dry in oven for 10 minutes before baking muffins. Set aside to cool.

Spoon into non-stick muffin cups until three-quarters full. Bake at 350°F for 12 to 15 minutes for mini muffins, 15 to 20 for full size muffins.

Carefully pile dried, grated zucchini onto muffins and allow to cool before removing from muffin pan.

Serves 24

Sindulgence: Sin-amon Cake

sindulgence-cake

Recipe by Theresa Albert.

Ancient and primitive people have known for millennia that spices like cinnamon and cardamom contribute rich and mysterious nourishment, enhancing the very essence of life. Fascinating that a product of tree bark and the unripe seed pod of a small plant can be baked into an exquisite temptation I call Sin-amon Cake. Top with a dollop of whipped cream and enjoy with a cup of rooibos tea.


INGREDIENTS

1 cup cake and pastry flour
1 cup organic whole wheat flour
1-1/2 tsp baking soda
1/2 tsp sea salt
2 tsp ground cinnamon
1 pinch cayenne pepper
1 pinch ground allspice
1 tsp cracked cardamom
1/2 cup butter, softened at room temperature
1-1/4 cup organic cane sugar (plus more for topping)
2 large eggs
1 cup buttermilk

INSTRUCTIONS
Sift flour, baking soda, salt, cinnamon, cayenne pepper and allspice together.

Place cardamom pods on a cutting board and use the bottom of a heavy skillet to crush them. Discard green pod covers and crack remaining black seeds. Add half to flour mixture, set aside remaining half to top cake.

Use a blender to mix together butter, sugar and eggs in a separate bowl.

Add flour mixture to butter mixture, one cup at a time, alternating with buttermilk until it is well blended but not over-mixed.

Pour into two 8 inch buttered cake pans.

Bake for 20 minutes then sprinkle top with a few teaspoons of cane sugar mixed with remaining cracked cardamom and bake for further 5-10 minutes.

Serve topped with real whipped cream.

A Taste of Blueberry Pie

Blueberry Pie - Finland

Mustikkapiirakka – Finland (Serves 4)

Wild blueberries grow abundantly in the forests of this scenic, hockey-loving country. The subtle cardamom flavour in this traditional blueberry pie is a hallmark of Nordic pastry.

 

INGREDIENTS:

1 stick (4 oz) butter, at room temperature

1/2 cup (4 oz) all-purpose flour

3/4 tsp baking powder

1/8 tsp salt

1/2 cup (4 oz) granulated sugar, halved

1/4 tsp ground cardamom

2 large eggs

1 1/4 cups (10 oz) blueberries, defrosted if frozen

1/2 cup (4 oz) sour cream

1 tsp vanilla extract

 

INSTRUCTIONS:

Preheat oven to 400˚F and grease an 8″ square cake pan.

In a food processor, combine butter, flour, baking powder, salt, half the sugar and one of the eggs. Pulse until just combined. Pour into prepared cake pan, spreading up sides. Spread blueberries evenly over batter.

In a medium bowl, beat together the sour cream, cardamom and vanilla with remaining egg and sugar until light and fluffy . Pour mixture over blueberries. Bake in preheated oven for 30 minutes or until filling is just set.

Set aside to cool for 30 minutes, then serve warm with whipped cream.

Pear Apple Tart by Lesley Anton

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Enjoy Lesley Anton’s Pear Apple Tart Recipe–her favourite after school treat while growing up in Nebraska. For more about ceramic artist Lesley Anton, check out Issue 9, Industry Profile.

Ingredients:
1 sheet puff pastry
2 tsp orange marmalade
2 tsp cream cheese
1/4 tsp almond extract
1 apple
1 pear
1/2 tsp butter
1/4 tsp salt
1/4 tsp sugar
Directions:
Preheat oven to 425 °F.
Roll out the puff pastry 1/8′ thick on a floured wooden surface. Transfer the pastry to a baking sheet.
In a small bowl, mix marmalade, cream cheese and almond extract. Spread the mixture on to the puff pastry leaving 3/4′ around edges.
Slice the fruit thinly and place each slice on top of the pastry, overlapping the slices and alternating between apples and peaches.
Brush melted butter on the apple and pear slices and sprinkle salt and sugar.
Bake for 25 minutes or until golden.
Read the entire article ‘Industry Profile – Lesley Anton’ in Issue 9 of Dabble

A Taste of Schokoladenkrapfen (donuts)

DSC_0380

German Donuts

These soft, sweet and cakey doughnuts can also be filled with jam (rosehip if you can find it) and dusted with powdered sugar to make a “Berliner”.

 

INGREDIENTS:

3/4 cup whole milk

2 tablespoons butter, melted

1 package (2 1/4 tsp) dry yeast

3 3/4 cups flour

1/4 cup sugar

1/2 tsp salt

3 large eggs

Canola or vegetable oil for frying

1/2 cup heavy cream, whipped and chilled

4 oz bittersweet chocolate, chopped

 

INSTRUCTIONS:

Place milk and butter in medium pan. Warm to 110F. Sprinkle yeast over milk and set aside until mixture is foamy. Place flour, sugar and salt in bowl of electric mixer fitted with a dough hook. Add yeast mixture, eggs and flour. Mix until a soft dough forms.

Turn dough out onto a lightly floured surface and knead until smooth, about  2 minutes. Place dough into a lightly oiled bowl. Cover with plastic wrap and allow to rise until doubled in size, about 1 hour.

Place dough on lightly floured surface and roll out to 1/2 inch thick. Cut  rounds out of the dough with a 3 inch cookie cutter. Place doughnuts on a lightly oiled baking sheet and allow to rise for about 10 minutes.

Heat at 2 inches of oil to 375F. Add doughnuts to oil and fry until golden brown on all sides. Drain on paper towels.

To make the chocolate coating, place cream in a heavy bottomed pan. Heat until just boiling, then remove from heat and stir in chocolate until completely melted.

A Taste of Pâtes de Fruits

France2

A French Holiday Treat

These jewel-coloured jellies are a popular holiday treat in France, and they’re super-easy to make.

 

INGREDIENTS:

2 cups frozen raspberries, defrosted

1 3/4 cups pectin powder

2 1/4 cups granulated sugar

3 tbsp light corn syrup

2 tsp lemon juice

 

INSTRUCTIONS:

Line a 9 x 12 cake pan with baking parchment or wax paper, set aside.

Place raspberries in food processor and blend until smooth and puréed. Place pectin and 2 cups of sugar in a small bowl and stir together.

Place raspberry purée in medium pan and bring to boil. Stir in sugar/pectin mixture until completely dissolved. Boil mixture for another 2 minutes. Stir in corn syrup and continue to cook until mixture starts to thicken (about 2 minutes).

Remove mixture from heat and stir in lemon juice. Pour into prepared pan and  allow to set for 2 hours at room temperature.

Cut slab of jelly into 1 inch squares using a very sharp knife. Toss squares in remaining  sugar. Store in an airtight container and place in the fridge where they will keep for up to a month.

Makes about 9 dozen jellies.

Substitute other frozen fruits like strawberries for variety.

Sindulgence: Can’t Elope

sindulgence-fruit

Nothing refreshes like ice cold balls of melon, and for good reason. Melon’s high water content makes it an ideal summer snack. Combine three different types of melon, enhance just a bit and enjoy a low-cal, vitamin packed indulgence.

INGREDIENTS:

1 cantaloupe
1 canary melon (or other)
1 seedless watermelon
1/4 cup mint leaves
1/4 cup pure cane sugar*

INSTRUCTIONS:
Use a melon baller or simply cube all three melons into one large bowl. Pluck mint leaves from stem, wash and stack 4 to 5 deep. Slice thinly across the leaf and toss into the melons. Keep ice cold and serve over a dish of shaved ice. Grate and sprinkle cane sugar over individual bowls at the last second.

*Pure cane sugar can be found at Asian or East Asian shops or in grocery stores with an ethnic section. It looks like a big chunk of maple sugar candy and has a delicious caramel/molasses taste. If you can’t source this ingredient, substitute Demerara or Turbinado Sugar.

Prep Time 15 minutes
Serves 24

A Taste of Zeppole

ItalianDonuts_0457

Italian Donuts

Plan your next trip to il Bel Paese over a warm basket of these golden puffs.

 

INGREDIENTS:

1 cup water

1 stick butter

1 tbsp sugar

1/4 tsp salt

1 cup flour

4 eggs

Olive oil for frying

1/2 cup sugar

2 tbsp ground cinnamon

Mascarpone cream and jam to serve

 

INSTRUCTIONS:

Place butter, salt, 1 tablespoon sugar, and water in heavy bottomed pan. Bring to boil over a medium heat. Remove pan from heat and stir in flour. Return to the heat and stir for 3-4 minutes until mixture forms a ball. Transfer dough to the bowl of a stand mixer. Beat in eggs, one at a time until well mixed and smooth.

Place 2 inches oil in large, heavy bottomed pan. Heat over medium heat to about 350 degrees.

Carefully drop tablespoons of the dough into the hot oil. Turn the doughnuts once or twice, cooking until golden and puffed up. Drain on paper towels. Stir together cinnamon and sugar and toss with hot doughnuts. Serve warm with mascarpone cream and jam for dipping.

To bake instead of fry, place spoonfuls on baking sheet. Bake at 425F for 20 minutes. Reduce heat to 350F and bake for a further 15 minutes or until golden brown.

ItalianDonuts1

A Taste of Florentines

Italy1

An Italian Holiday Treat

Crunchy, chewy Tuscan cookies are great for scooping up ice cream. Who cares if it’s cold outside?

 

INGREDIENTS:

1 3/4 cups sliced almonds

3 tbsp flour

2 tbsp orange zest (about 1 orange)

1/2 cup dried cherries

1/4 tsp sea salt

3/4 cup sugar

2 tbsp heavy cream

2 tbsp honey

5 tbsp unsalted butter

1/2 tsp pure vanilla extract

6 oz bittersweet chocolate to decorate

 

INSTRUCTIONS:

Preheat oven to 350F. Line baking sheet with Silpat or baking parchment.

Place almonds in food processor and pulse until finely chopped. Stir in dried cherries, flour, orange zest and salt. Set aside.

Place sugar, cream, honey and butter in a small pan. Stir over medium heat until sugar is dissolved. Bring to boil and cook for 1 minute. Remove pan from heat and stir in vanilla and almond mixture until just combined.  Set aside to cool for about 30 minutes.

When mixture is cool enough to handle, roll teaspoons of mixture into balls and place on baking sheet about 4 inches apart to allow room to spread.

Bake until flat and golden brown all over, about 10 minutes. Allow to cool  and harden for a few minutes, then transfer to cooling rack. Drizzle or sandwich with melted chocolate when completely cool.

Makes about 4 dozen cookies.

Sindulgence: Caramel Brownies

Caramel Brownies2

Salty, sweet, chewy and chocolateythese squares of sticky goodness are easy to make and form the best brownie edges you will ever bite into. Enjoy them alone or warmed and topped with an oozy scoop of your favourite ice cream. Oh, and just try not to eat the whole pan at once…

Preheat 350°F

INGREDIENTS:
4oz unsweetened chocolate (99+% cacao)
3/4 cup butter
2 cups sugar
1 tsp vanilla extract
2 tsp salt, divided
3 large eggs
1 cup flour
6oz semi-sweet chocolate chunks
14oz caramels, unwrapped
1/4 cup heavy cream

INSTRUCTIONS:
Preheat oven to 350°F. Line 13 x 9 pan with foil and grease with cooking spray or butter.

Place chocolate and butter in microwaveable bowl.

Heat on HIGH for 1 ó minutes, stirring occasionally until melted. Stir in sugar, vanilla and 1 teaspoon of salt. Beat in eggs one at a time. Stir in flour and chocolate chunks.

Pour half batter mixture into pan and smooth with a spatula. Bake for 20 mins.

Meanwhile, place caramels, heavy cream and remaining teaspoon of salt into a microwaveable bowl. Heat for 1 minute on HIGH or until caramels start to melt. Stir until smooth.

Remove brownie batter from oven and pour caramel mixture over top. Smooth with a spatula. Spoon over remaining batter and smooth with a spatula.

Bake for a further 30 mins or until just set. Do not over bake. Sprinkle a little salt on top of brownies.

Allow to cool before cutting into squares. Serve with vanilla or espresso ice cream.

Caramel Brownies

Prep Time 30 minutes
Makes 24 brownies

A Taste of Banoffee Pie

Banoffee Pie - England

Banoffee Pie – England (Serves 6)

Better known for its rib-sticking meat pies, England is home to some equally hearty dessert pies like this composition of banana, caramel, cream and cookie.

 

INGREDIENTS:

1 1/2 cups graham crackers, crushed

1 stick (8 tbsp) butter, melted

1 can (13.4 oz) dulce de leche

3 large bananas, sliced

1 1/2 cups (12 fl oz) heavy cream, chilled

4 oz dark chocolate

 

INSTRUCTIONS:

Preheat oven to 350˚F. In a small bowl, mix together cookie crumbs and melted butter. Press into a 9″ pie or tart pan and bake for 5 minutes. Set aside to cool.

Pour dulce de leche into crust and spread evenly. Chill for 30 minutes. Arrange banana slices over dulce de leche. Place heavy cream into a large bowl and whip until soft peaks form. Spread cream over bananas. Melt chocolate and drizzle over cream. Serve in thin slices and attempt to restrain yourself.