Baking 101

Ingredients: 

100g butter

250g granulated sugar

200g sweetened condensed milk

1/2 cup glucose syrup

3/4 tsp fleur de sel plus more for sprinkling

1 tsp vanilla extract

   Directions:

  heat all ingredients except vanilla over medium heat, stirring constantly.

let boil until the mixture reaches a temperature of 116-118 degrees celcius. this process will take a while until the desired temperature is reached - for me it took over 20 minutes for the mixture to heat and slowly caramelize.

remove from heat and stir in vanilla.

pour into prepared pan (buttered or lined with baking paper).

when set slightly, sprinkle with more fleur du sel.

let cool, cut into squares.

Ingredients:

8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)

1 pound powdered sugar (4 cups), plus extra for dusting

2 tbsp water

Food coloring or flavored extracts, optional

Preparation:

1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.

2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.

3. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.

4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.

5. Continue to knead the fondant until it smooths out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.

6. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.

7. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.

Ingredients for Brownie Layer: 6 tablespoons melted butter or margarine 1-1/4 cups sugar 1 teaspoon vanilla extract 2 eggs 1 cup plus 2 tablespoons all-purpose flour 1/3 cup Hershey's cocoa 1/2 teaspoon baking powder 1/2 teaspoon salt Ingredients for Truffle Cheesecake Layer: 3 packages (8 ounces each) cream cheese, softened 3/4 cup sugar 4 eggs 1/4 cup heavy cream 2 teaspoons vanilla extract 1/4 teaspoon salt 2 cups (12 ounce package) Hershey's Special Dark Chocolate Chips, divided 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) Directions: 1. Heat oven to 350 degrees. Grease 9-inch springform pan. 2. For Brownie Layer, stir together melted butter, 1-1/4 cups sugar and 1 teaspoon vanilla. Add 2 eggs; stir until blended. Stir in flour, cocoa, baking powder and 1/2 teaspoon salt; blend well. Spread in prepared pan. Bake 25 to 30 minutes or until brownie layer pulls away from sides of pan. 3. Meanwhile for Truffle Cheesecake Layer, beat cream cheese and 3/4 cup sugar with electric mixer on medium speed in large bowl until smooth. Gradually beat in 4 eggs, heavy cream, 2 teaspoons vanilla and 1/4 teaspoon salt until well blended. 4. Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at Medium (50%) 1-1/2 minutes or until chips are melted and smooth when stirred. Gradually blend melted chocolate into cheesecake batter. 5. Remove Brownie Layer from oven and immediately spoon cheesecake mixture over brownie. Return to oven; continue baking 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature. Remove side of pan. 6. Place remaining 2 tablespoons chocolate chips and shortening in small microwave-safe bowl. Microwave at Medium 30 seconds or until chips are melted and mixture is smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Garnish as desired. Cover and refrigerate leftover cheesecake.

Prepare a white cake mix.

Divide your cake batter into 2 bowls.

Color one bowl of batter green, and the other blue.

Line your cupcake pan with baking cups.

Alternating colors, drop spoonfuls of batter into the cups.

Bake your cupcakes and let them cool.

Cut off the tops.

Press a small heart-shaped cookie cutter into the center of the cupcake.

Use a spoon to scoop out the cake inside the heart, and eat the scraps.

Fill the heart-shaped cavity with red frosting.

Replace the cupcake top and enjoy!

Ingredients

1 18.25-oz. white cake mix (I prefer Duncan Hines)

1 c. sour cream

1/2 c. vegetable oil

3 large eggs

1 tsp. almond extract

Yellow and orange Wilton food gel (about a heaping 1/2 tsp. of each)

A double batch of Perfect Cupcake Frosting and Filling

Directions

Preheat oven to 350 degrees. Line 2 24-cup muffin tins with white paper liners (although you may not make it to 24 cupcakes). Combine all ingredients except for food coloring in a large bowl and beat on low speed for 1 minute. Scrape down the sides of the bowl and then beat on medium for 2 additional minutes.

Divide batter equally into two bowls; you should have about 2 1/4-2 1/2 c. of batter in each bowl.

Mix about 1/2 heaping tsp. of yellow coloring into one bowl of batter and 1/2 heaping tsp. of orange coloring into the other bowl.

Divide the yellow batter evenly among the muffin tins. I used a standard cookie scoop, which measures about 1 Tbsp. I only had enough to make 20 cupcakes with the cups filled about halfway. Holding the edges of each pan firmly, bang the pan a few times on the counter to level out the batter. Repeat the process with the orange batter. Bake for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool for about 5 minutes in the pan and then allow to cool completely on a cooling rack.

When ready, frost the cupcakes and garnish with a candy corn. When you cut them open, they look like this:

Ingredients

CRUST

1 3/4 cups chocolate graham cracker crumbs

1/3 cup butter or margarine, melted

FILLING

3 pkgs. (8 oz. each) cream cheese, softened

1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk

1/2 cup granulated sugar

3 large eggs

3 tablespoons lime juice

1 tablespoon vanilla extract

1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

2 tablespoons NESTLÉ NESQUIK Chocolate Flavor Syrup

2 tablespoons caramel syrup or ice cream topping

1/2 cup coarsely chopped pecans

1/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Directions

PREHEAT oven to 300° F. Grease 9-inch springform pan. FOR CRUST: COMBINE crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.  FOR FILLING: BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined.  MICROWAVE 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir 2 cups of cheesecake batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter. BAKE for 70 to 75 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake. Cool completely. Drizzle Nesquik and caramel syrup over cheesecake. Sprinkle with nuts and mini morsels. Refrigerate for several hours or overnight. Remove side of pan.

Ingredients

for the brownies:

1/2 c. unsalted butter, diced

3 oz. unsweetened chocolate, chopped

1-1/2 c. sugar

3 large eggs

1 tsp. instant espresso powder

1-1/2 tsp. vanilla

1/4 tsp. salt

3/4 c. flour

for the almond cream cheese:

12 oz. cream cheese, at room temperature

4 T. unsalted butter, at room temperature

1 tsp. almond extract

1-1/2 c. sifted powdered sugar

for the fruit:

Use any whole or cut fruit that you like, just be sure it's fresh, tasty, and beautiful!

Preparation

for the brownies:

1) Preheat oven to 325°.

2) Fold a long piece of heavy foil into a 13" wide strip and fit it inside a 9" x 13" metal baking pan, leaving foil overhang on the 2 long sides. Spray the foil with nonstick spray.

3) Stir the butter and chocolate in a large heavy saucepan over very low heat until chocolate is melted. Remove from heat and whisk in the sugar, and then the eggs, 1 at a time. Whisk in espresso powder, vanilla, and salt. Then sift the flour over the chocolate mixture and stir to blend well. Transfer batter to prepared pan.

4) Bake brownies until slightly puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 20 minutes. Let cool completely in pan on rack.

5) Run a knife around the inside edge of the brownie pan. Use the overhanging foil as an aid and gently lift the brownies from the pan. The pan I used produces a brownie that is 1/2" thick. Be sure your cookie cutter is taller than 1/2". Press round biscuit cutter (mine was 2-1/4'' in diameter) firmly into the cooled brownie. Use a thin metal spatula to lift the cookie cutter filled with brownie from the foil. Gently press the brownie out of the biscuit cutter. Repeat the cutting process until your brownie looks like a big piece of swiss cheese. (And I hope you're eating up some of those brownie scraps!)

for the almond cream cheese:

1) Beat together the cream cheese and butter until light and fluffy. Add almond extract and beat to combine. Slowly add sifted powdered sugar, beating well to remove any lumps.

2) Using a pastry bag fitted with a large plain round tip, pipe almond cream cheese onto each brownie round. I did a little bit of this and a little bit of that...just pipe it on in the design(s) of your choice.

for the fruit:

1) Use both whole and cut fruits, depending on size. Decorate in the design(s) of your choice.

Peanut Butter Fudge recipe adapted from allrecipes.com 1/2 cup butter 2 cups brown sugar 1/2 cup evaporated milk 1 cup peanut butter 1 teaspoon vanilla extract 3 cups confectioners' sugar Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil until your thermometer reaches 234 degrees Fahrenheit (approximately 4 minutes), stirring constantly. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

Ingredients:

1 pouch Betty Crocker* Sugar Cookie Mix 1/2 cup (125 mL) butter or margarine, softened 1 egg 1 container Betty Crocker* Whipped Fluffy White Frosting Yellow gel or paste food colour 36 semisweet chocolate chips, cut in half Yellow candy-coated licorice Orange candy slices

                    Method:

Heat oven to 375ºF. In medium bowl, stir cookie mix, butter and egg until dough forms. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.

Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. cool completely, about 15 minutes.

Stir frosting and 2 to 3 drops food colour until well blended. Frost and decorate 1 cookie at a time. After spreading frosting on cookie, add chocolate chip halves for eyes, yellow candy-coated licorice for feathers and pieces of orange candy slices for beak and feet.

Ingredients

Shortbread layer:

2 sticks cold butter, cut into small pieces

1/2 cup sugar

2 teaspoons vanilla

2 cups flour

Caramel layer:

20 ounces Kraft Caramels, unwrapped of course! (about 1 1/2 bags)

3 tablespoons heavy cream

Chocolate layer:

18 ounces milk chocolate, melted (I used Ghirardelli Bars rather than chips)

1 tablespoon vegetable shortening (optional, I used)

Instructions

For the crust: Preheat oven to 350°F. Line 9" x 13" pan with nonstick foil. Set aside.

Using a pastry blender cut butter into sugar. Use fingers to break up butter, till mixture resembles cornmeal. Add vanilla . Add the flour. Mix till flour is incorporated...mixture will be crumbly.

Press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.

Prick the crust all over with a fork.

Bake 15 minutes until the crust is lightly golden brown on top and the edges are deeper golden brown. Set it aside to cool completely.

For the caramel layer: Melt the caramel and cream over low heat in a small saucepan. (or use microwave, stopping and stirring at 30-60 second intervals till smooth and melted). Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

For the Chocolate Layer: Melt the chocolate and shortening in by microwaving using 30 second increments, stopping and stirring till melted and smooth. Spread over caramel. I used a plastic frosting tool to make optional striations while the chocolate was warm.

Let cool before cutting.

Ingredients

FOR THE CUPCAKES

1/2 cup + 1 tbsp Dutch-process cocoa powder

1/2 cup + 1 tbsp hot water

2 1/4 cup all purpose flour

3/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

2 sticks + 1 tbsp unsalted butter, at room temperature

1 2/3 cup sugar

3 large eggs, at room temperature

1 tbsp vanilla

3/4 cup sour cream

FOR THE FILLING

2 1/2 cup sugar

2/3 cup water

1 tbsp light corn syrup

3/4 cup heavy cream, warmed

2 1/4 tsp sea salt, preferably fleur de sel

FOR THE FROSTING

1 1/4 cup sugar, divided

5 tbsp water

5 tbsp heavy cream

Generous pinch of sea salt, preferably fleur de sel

5 large egg whites

3 1/4 sticks unsalted butter, at room temperature

To finish, use vanilla bean caramels

DIRECTIONS

1) To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a small bowl, combine the cocoa powder and hot water and whisk until smooth.  In another medium bowl combine the flour, baking soda, baking powder, and salt, and whisk to blend.

2) Combine the butter and sugar in a medium saucepan set over medium heat.  Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted.  Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes.  Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Blend in the vanilla and then the cocoa mixture until smooth.  With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated.

3) Divide the batter evenly between the prepared liners.  Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes, rotating the pans halfway through baking.  Let cool in the pan about 5-10 minutes, then transfer to a wire rack.

4) To make the filling, combine the sugar, water, and corn syrup in a medium heavy-bottomed saucepan over medium-high heat.  Clip a candy thermometer to the side of the pan.  Heat, stirring frequently, until the sugar has melted into a syrup.  Stop stirring and gently swirl the pan, using a pastry brush dipped in water to wipe down any bits of sugar stuck to the sides of the pan.  Continue to boil, swirling occasionally, until the mixture is a deep amber color (but not burned!) and it registers 340˚ F on the thermometer.  Very slowly pour in the cream in a slow, steady stream down the inside edge of the pan, stirring constantly until smooth.  Remove from the heat and stir in the salt.

5) Let the caramel filling mixture cool just until very slightly thickened and cool enough to handle.  Carefully transfer the mixture to a pastry bag fitted with a small tip and inject a small amount of filling (about 1 heaping tablespoon) directly into the center of each cupcake.  (I find it easiest to use the injection method when the cupcakes are still slightly warm.)

6) To make the caramel buttercream, place ½ cup plus 2 tablespoons of the sugar in a medium saucepan.  Mix in the water.  Bring the mixture to a boil over medium heat.  Stop stirring and let the caramel cook, gently swirling from time to time, until it is a deep amber color (test a drop on a white plate or bowl if necessary), watching it carefully to avoid burning.  Remove the mixture from the heat and slowly whisk in the cream and then the salt.  Set aside and let cool.

7) Combine the egg whites and the remaining ¼ cup plus 2 tablespoons sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.  Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)

8) Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer - don’t worry, it will come together!)  Blend in the cooled caramel until smooth and completely incorporated, scraping down the sides of the bowl as needed.

9) Transfer the frosting to a pastry bag fitted with a large decorative tip (I used an Ateco #829).  Pipe a swirl of frosting on each cupcake.  When you are ready to serve, top each cupcake with a salted caramel if desired.  (Depending on the specific caramels you use, they may slowly dissolve after being in contact with the frosting for a prolonged period of time, so adding them just before serving may be best.

Ingredients and supplies:

Chocolate candy melts in pastel colors (1 cup solid candy melts = 3 hollow eggs)

Piping bags or zip-closed bags

Latex balloons

Non-stick cooking spray

Straws or wooden skewers

Clothespins

Plastic cups or glasses (larger than your inflated balloons)

Small candies, like robin eggs (optional)

1

Inflate balloons and melt chocolate

Inflate balloons slightly, about the size of a real egg or slightly larger. (Do not use water balloons. The latex is too thin and will burst when you pour hot melted chocolate on it.) Put one cup of chocolate candy melts in a bowl. Microwave for 30 seconds at a time, stirring after each heating until completely melted.

2

Drizzle chocolate on balloons

Pour melted chocolate into a piping bag or zip-closed bag. Cut off the tip. Working over the sink or newspaper, hold an inflated balloon by the tied end. Lightly spray your balloons with non-stick cooking spray, then drizzle melted chocolate across the bottom of the balloon in all directions. Turn balloon over and continue drizzling chocolate over the top and sides.

3

Hang to dry

Using a clothespin, clip the balloon to a straw or wooden skewer and balance inside of a cup or glass to dry.

4

Deflate balloons

When completely dry, remove the balloon by clipping open the tied top to release the air.

5

Pull out balloons

Slowly pull the balloon away from the inside of the chocolate egg and carefully remove.

6

Optional: Hide candy inside

Optional: To create eggs with candy inside, put the candy in the balloons before inflating. Removing the balloon is a little more difficult, so be patient.

7

Show off your handiwork!

Display your decorative, edible Easter eggs before enjoying!

White chocolate, almond bark or white candy melts Decorating bags or ziplocs  Pastel sanding sugar Chocolate chips

First, click on the template below to open it. Right click and select "Save Image As", then print it out.

Tape your template to a cookie sheet or piece of cardboard.

Tape wax paper over the template.