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- The Lush Chef
- Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
Showing posts with label Frangelico. Show all posts
Showing posts with label Frangelico. Show all posts
Feb 19, 2013
White Chocolate & Blueberry Bread Pudding
Libations left over: None...
Even though it's still the winter, the blueberries have been looking awesome at the grocery stores and markets. Maybe it's the brief hot weekends we've been having, but I've been stocking up on them for a couple of weeks. Since we're still getting these cold nights, I was absolutely craving bread pudding. My copy of Food Porn Daily has a summer recipe for White Chocolate and Blueberry Bread Pudding, but since I live in California, I can sometimes get away with summer recipes in the winter.
I was having a small group of friends over for a bitters cocktail party this past weekend, so I figured this would be the perfect dessert to serve with all those Old Fashioneds and Manhattans. As soon as I pulled it out of the oven, they could barely wait to start digging in. That's why the only photo I have is a half-eaten pan! They absolutely loved this version of bread pudding because it wasn't overly sweet and didn't have a mushy texture. The white chocolate and Frangelico sauce gives it a little extra decadence. I made a few modifications to the recipe by adding more blueberries and leaving out the extra sprinkling of butter on top.
White Chocolate & Blueberry Bread Pudding - serves 10-12
Ingredients for the Bread Pudding:
- 1/2 cup heavy cream
- 1 cup white chocolate chips
- 1 1/2 cups whole milk
- 3/4 cup sugar
- 5 eggs
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 lb loaf of day-old French or Italian bread (not a baguette), cut into 1-inch cubes.
- 2 cups blueberries
- 1/2 cup white chocolate chips (in addition to the above)
- 1 egg yolk
- 1/3 cup heavy cream
- 2 Tbs sugar
- 1/4 tsp salt
- 1/3 cup white chocolate chips
- 1 1/2 oz Frangelico
- Butter or grease a 8x11.5x2 inch baking dish.
- In a small saucepan over medium-high heat, pour in the heavy cream and heat it until almost boiling, stirring occasionally to make sure it doesn't burn.
- In a large heat-safe mixing bowl, add 1 cup white chocolate chips.
- Pour the hot cream over the chocolate and let it sit for about a minute to melt.
- Whisk until the chocolate is completely dissolved into the cream.
- Add the milk, sugar, eggs, salt, vanilla extract and almond extract and whisk until all the ingredients are thoroughly combined.
- Add the bread cubes to the mixture and toss to coat thoroughly.
- Let the bread sit in the mixture for 30-40 minutes, or until most of the liquid has been absorbed.
- Stir the bread mixture about 2 or 3 times while it's soaking.
- Stir in the blueberries and 1/2 cup white chocolate chips into the bread mixture.
- Pour the pudding into the buttered baking dish and bake for 55-65 minutes, or until the top is golden and the pudding has set.
- Let the pudding sit for about 20 minutes while you make the sauce.
- In a double boiler, or medium-sized saucepot, bring 2 inches of water to a boil.
- In the top part of the double boiler, or a saucepan that fits over your saucepot, add the egg yolk, heavy cream, sugar and salt and whisk until smooth.
- When the water is boiling, put the pan or top part of your double boiler on top and whisk the cream mixture until the sugar dissolves.
- Do not let the mixture simmer or else the egg will curdle.
- Add the white chocolate to the sauce and stir until it's melted.
- Remove from heat and add the Frangelico.
- Strain through a fine mesh sieve and pour the sauce over the bread pudding.
Feb 12, 2013
No-Bake Nutella Peanut Butter Cookies with Frangelico
Libations used: 2 Tbs Frangelico
Libations left over: None, but add a shot to your coffee when you're done whipping up these cookies...
I think the last time I had no-bake cookies was in college. The residence I lived in had a fancy chef, but one of my favorite things he made were just simple no-bake cookies. Well, these aren't quite the same — they're a boozed-up adult version with Frangelico. And there's the added bonus of peanut butter and Nutella. You really can't go wrong with pairing Frangelico and Nutella, like I did with these cupcakes that I made back in the spring. Heaven! Anyway, if you're looking for a quick and easy dessert to make for Valentines' Day, try this cookie recipe from TheKitchn. They're sure to impress and satisfy your lover, your friends and your family. Just don't try to lick the bowl clean, ok?
No-Bake Nutella Peanut Butter Cookies with Frangelico - makes almost 2 dozen
Ingredients:
- 3 Tbs unsalted butter
- 1/2 cup sugar
- 1/4 cup milk
- 1 Tbs cocoa powder (preferably unsweetened)
- 1/4 cup peanut butter
- 3/4 cup Nutella
- 2 Tbs Frangelico
- 2 cups old-fashioned oats
- Add the sugar, milk and cocoa powder and stir to combine.
- Stir in the peanut butter, Nutella and Frangelico until it's melted and thoroughly combined.
- Add the oats and mix thoroughly.
- Reduce heat to low.
- Using an ice cream scooper, start to shape the dough into balls.
- Place on a parchment paper-lined pan.
- Place the pan in the fridge and let the cookies set for about 30 minutes.
May 22, 2012
Nutella Cupcakes with Frangelico
Libations used: 2 Tbs Frangelico
Libations left over: None, but make yourself a cocktail if you need to imbibe while baking...
A friend of mine was celebrating her graduation from grad school last week and I wanted to bring something to her party. I knew there would be some little kids at this shindig, so I didn't want to make cupcakes that were going to get folks tipsy, and I wanted a flavor profile that would appeal to everyone. Who doesn't love chocolate-Nutella-goodness and strawberries? This recipe for Nutella Cupcakes that I found on Baked-In uses Frangelico, an Italian hazelnut liqueur in the batter so the alcohol will burn off (yay, no drunk kiddies!), and has a Nutella filling and Nutella buttercream frosting.
Make sure that you use fresh eggs when you're making the frosting so those whites whip up nicely. I was lucky to get a dozen eggs from a friend who raises chickens at Maggie's Farms, and boy, do those eggs make amazing frosting! I had also bought a huge box of strawberries that morning and decided these all-brown cupcakes needed a little color and fruity flair (I had to restrain myself from dunking too many strawberries in the Nutella jar after I was done baking). I brought almost all the cupcakes to the party and they pretty much disappeared in under 5 minutes. I think that's a pretty good sign that I need to make them again...
Ingredients for the cake:
- 2 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 large eggs, at room temperature
- 2 cups sugar
- 1 cup vegetable oil
- 2 Tbs Frangelico
- 1 cup buttermilk
Ingredients for the frosting:
- 4 large egg whites (make sure the eggs are fresh)
- 1 1/4 cup sugar
- 3 sticks unsalted butter, at room temperature
- 1/2 cup Nutella
To make the cake:
- Preheat oven to 350 and line your cupcake pans.
- Combine flour, baking powder, baking soda and salt into a medium bowl.
- In a large mixing bowl or stand mixer, beat the eggs and sugar on medium speed for about 10 minutes until they're thick and pale.
- Turn off the mixer and add the vegetable oil, Frangelico and buttermilk.
- Beat on medium speed for 1 minute.
- Add the flour mixture and beat on medium-low speed until it's fully incorporated, for about 2 minutes.
- Add the batter to the cupcake tins, filling the cups about 2/3 full.
- Bake for 17-20 minutes, and make sure they're completely cool before frosting.
To make the frosting:
- Add the egg whites and sugar into the bowl of a stand mixer and beat on high speed for about 8 minutes. The egg whites should be in stiff, white peaks when you remove the whisk attachment.
- Fit your mixer with the paddle attachment and add the butter 2 Tbs at a time.
- Beat for about 3-5 minutes, or until the mixture is fluffy and smooth. It will go through a period where it curdles a little bit, but keep beating through that and it will come back together into an even fluffier texture.
- Add the Nutella and beat until it's fully incorporated.
To decorate the cupcakes:
- Use a small paring knife or a cupcake holer to take out a small piece of the middle.
- Fill each cupcake with 1/2 to 1 tsp of Nutella.
- Frost and garnish with a strawberry slice.
