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Come Party With Me: Cinco de Mayo - Dessert

partysugar — Wed, 29 Apr 2009 11:30:09 -0700

Have no time to plan an extravagant Mexican meal for Cinco de Mayo? No matter. I've got the perfect menu for a delicious dinner that's easy to put together - complete with a decadent dessert. Ice cream sundaes are ideal because they're fast and guests can help with the assemblage. This recipe expertly employs three simple flavors - ripe strawberries, creamy dulce de leche, and rich Mexican chocolate - to create one stunning dessert. Don't hesitate to get creative, the spicy chocolate sauce is scrumptious slathered over any combination of ice cream and berries. Learn the technique and read more.

Dulce de Leche Ice Cream with Fresh Strawberries and Mexican Chocolate Sauce
From Bon Appétit

Ingredients

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2/3 cup whipping cream
1 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
2 pints dulce de leche ice cream
4 cups fresh strawberries (about 1 pound), hulled, quartered

Directions

Place first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water; stir until smooth.
Divide ice cream among 6 bowls. Sprinkle berries over. Spoon warm or room-temperature sauce over.

Serves 6.

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Come Party With Me: My Half Birthday - Dessert

partysugar — Wed, 04 Mar 2009 11:30:11 -0800

If you've been a fan of YumSugar for a while, you'll know that I have a thing for dulce de leche, the thick, milky caramel from South America. From layered cakes to ice cream sandwiches, I'm always looking for new ways to highlight my favorite sweet.

For my half birthday, I'll be experimenting with a recipe for chocolate dulce de leche bars.

A crisp shortbread crust balances out the rich mixture of dulce de leche and chocolate. They're portable, making them perfect for a picnic at the Hog Island Oyster Company. To see the recipe, read more.

Chocolate Dulce de Leche Bars
From Gourmet

Ingredients

For shortbread crust:
1 stick unsalted butter, softened
1/3 cup packed light brown sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
For chocolate dulce de leche:
1 cup heavy cream
1 cup dulce de leche
4 large egg yolks
5 ounces 60%-cacao bittersweet chocolate, finely chopped (preferably in a food processor)

Directions

Make shortbread crust: preheat oven to 375°F with rack in middle. Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep). Line bottom and 2 sides with parchment paper, leaving an overhang. Butter parchment.
Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork. Sift in flour and blend with fork until a soft dough forms.
Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork.
Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.
Make chocolate dulce de leche: bring cream and dulce de leche to a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce de leche has dissolved.
Whisk together yolks in a bowl, then slowly whisk in hot cream mixture.
Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170°F on an instant-read thermometer. Remove from heat and whisk in chocolate until melted.
Make bars: pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.
Run a small knife around edges to loosen, then transfer to a cutting board using parchment. Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars. Chill until ready to serve.

Makes 24 bars

Make Ahead: Chocolate dulce de leche bars can be chilled in an airtight container up to 1 day.

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Jenna Bush's Wedding Cake: Love It or Hate It?

partysugar — Tue, 20 May 2008 03:00:05 -0700

The President's daughter, Jenna Bush, was recently married in a lavish but down-to-earth wedding at her family's ranch in Texas. Few details have been released about the ceremony, reception, and menu but rumor has it the cake was created by the Ultimate Cheesecake Bakery. The tres leches/dulce de leche cake had whipped cream frosting and fresh floral arrangements. By the time this photo was taken, the top tier of the confection had started to fall. While it's sad the top was tilting, it's probably something the happy couple will laugh about for years to come. I'm a huge fan of dulce de leche and can only imagine how delicious the cake must have tasted. Thoughts?

Source

Yummy Link: How to Make Dulce de Leche

partysugar — Thu, 03 Apr 2008 12:35:51 -0700

By now you must know that I have a thing for dulce de leche, and it turns out that I'm not the only one. Apparently it's the world's most beloved caramel! Dulce de leche is super simple to make - all you need is time - to learn how, watch this informative video. - Food Wishes Video Recipes

Yummy Link: Dulce de Leche Cheesecake Squares

partysugar — Thu, 07 Feb 2008 05:01:13 -0800

The last time I made dulce de leche cheesecake I totally passed out before the dessert was served! To redeem myself I think I'll make these decadently gorgeous dulce de leche cheesecake squares. - Smitten Kitchen

Delicious Down to the Very Last Bite

partysugar — Mon, 28 Jan 2008 16:13:31 -0800

Earlier today, I told you about how I accidentally passed out before dessert at a dinner party I was hosting. Embarrassment aside, the worst part was not being able to taste the dulce de leche cheesecake I made! What was left of it is pictured at left.

When I saw the recipe in the current issue of Everyday With Rachael Ray, I knew I had to make it. The crust is a mixture of crushed shortbread cookies, almonds, and brown sugar. The smooth and creamy filling is a perfect blend of luscious cream cheese and sweet caramel. To take a look at the recipe please read more.

Dulce de Leche Cheesecake
From Silvana Nardone

One 10-oz. box shortbread cookies, such as Lorna Doone
1/4 cup blanched almonds, toasted
2 tbsp. brown sugar
1/2 tsp. salt
4 tbsp. unsalted butter, melted
Two 8-oz. packages cream cheese, at room temperature
3 tbsp. flour
2 large eggs plus 1 large egg yolk
1 3/4 cups dulce de leche or other caramel sauce
Boiling water, for baking

Preheat the oven to 350°F. Wrap the outside of a 9-inch springform pan with foil.
Using a food processor, finely chop the cookies, nuts, brown sugar, and 1/4 teaspoon salt
Add the butter and pulse until just combined. Press into the bottom of the prepared pan and bake until set, 10 to 12 minutes. Transfer to a rack to cool.
Lower the oven temperature to 300°F.
Using a mixer, beat the cream cheese until softened, 2 minutes. Beat in the flour and remaining 1/4 teaspoon salt on low speed.
Beat in the eggs and egg yolk, 1 at a time, on medium speed. Mix in 1 cup dulce de leche.
Pour the batter into the crust. Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 1 inch. Bake the cheesecake until set at the edges but slightly wobbly in the center, about 55 minutes.
Transfer the cake to a rack; let rest for 15 minutes. Spread the remaining 3/4 cup dulce de leche over the warm cake.
Refrigerate until ready to serve, then remove the springform and slice the cheesecake.

Serves 10.

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52 Weeks of Baking: Week 52 - Gooey Banana Cupcakes

YumSugar — Mon, 31 Dec 2007 05:01:38 -0800

This year I decided that I would have a New Year's resolution that I could stick to. I thought about it for a while and eventually landed on baking. So with my trusty mixer and collection of pans, I set off on a 52 week baking adventure. It's been a fun journey and there have been some ups and downs, but we've finally arrived at week 52.

This week I had a bunch of bananas slowly rotting on my counter. Normally, I would turn this sort of thing into a loaf or two of banana bread. However, I wanted to end this series on a more spectacular note, and plain old banana bread just wouldn't cut it. So I brainstormed and came up with Banana Cupcakes with a Dulce de Leche filling and Chocolate Buttercream frosting. They came together quickly, and were a real treat to my sweet tooth. To get the recipe, read more

Note: If you don't like dulce de leche, then try your own variation with peanut butter, chocolate or simply omit.

Gooey Banana Cupcakes with Chocolate Buttercream
A recipe in progress by YumSugar

Makes 18

Cupcakes
3 overripe bananas plus 1 more for decoration
splash of milk (optional)
2 3/4 cups flour
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 sticks of butter
1/2 cup brown sugar
1 1/2 cups sugar
3 eggs
1 tsp vanilla
dulce de leche filling, recipe follows
chocolate buttercream, recipe follows

Preheat oven to 350F.
In a food processor, puree bananas until smooth. Depending on your bananas, you may need to add a splash of mixture so that the consistency is nice and smooth. Set aside.
In a medium-sized bowl, whisk or sift flour, baking soda, salt and cinnamon together. Set aside.
In a mixer or large bowl, cream butter and sugars together until well mixed, and airy.
Add eggs, one at a time, making sure each egg is fully incorporated before proceeding.
Stir in vanilla, followed by banana puree.
Line a cupcake tin with cupcake liners. Scoop an even amount of dough into each cup. I filled them to the top and had enough for 19 cupcakes.
Bake for about 16 minutes. A wooden skewer inserted in the middle willl come out clean and tops are a light brown in color.
Remove cupcakes from oven and cool in tins for two minutes. Transfer to cooling rack.
When cupcakes are completely cooled, cut a cone shape from the center. Set aside.
Spoon enough dulce de leche to fill the cavity you have created.
Top with cone piece, to create a nearly seamless look. Repeat with remaining cupcakes.
Spoon some frosting on top of each cupcake, spread out with a spatula.
Top each cupcake with a thin slice of banana.

For filling:
1 14 oz-can sweetened condensed milk

Fill the bottom of a double boiler (or pan if using bowl/pan method), halfway with water. Bring to boil and then reduce heat to medium. Pour milk into the top of the double boiler (or bowl if using/bowl/pan method). Heat until milk has thickened and has become a dark caramel color. This will take about 2 hours. Every 30 minutes give it a stir and replenish water on bottom if necessary. When finished, remove from heat and cool completely.

For frosting:
1 stick of butter
1/2 cup unsweetened cocoa
1 tsp vanilla
2 1/2 cups powdered sugar
1/3 cup milk

In a small bowl or mixer, cream butter.
Mix in cocoa powder (you can add more or less depending on taste).
Mix in vanilla.
Mix in half of powdered sugar, followed by half of the milk.
Mix in the rest of the powdered sugar. Blend well. Add the rest of the milk and mix completely. If your frosting is too thin, add more sugar (or cocoa depending on taste). If it is too thick, add more milk.

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Yummy Link: Chocolate Soufflé With Dulce de Leche

partysugar — Wed, 28 Nov 2007 06:18:31 -0800

Looks like I'm not the only one who is crazy about dulce de leche. Julie has created this scrumptious chocolate soufflé filled with the creamy caramel goodness! Since I can't get enough DDL, I am definitely making this for the holidays. - The Stone Soup

My Most Delicious Cake Yet

partysugar — Mon, 12 Nov 2007 12:29:33 -0800

My mother's birthday was last week, so I set out to make her the perfect birthday cake. I suggested a layer cake filled with dulce de leche and she delightfully obliged. When searching for a specific recipe, I couldn't find one that matched the cake in my mind, so naturally it ended up being my own creation. The end result was better than I could have imagined!

The melt in your mouth vanilla-almond cake layers were light and fluffy. The caramel colored dulce de leche filling was thick and rich. The buttery caramel frosting was smooth and creamy. The three parts came together perfectly to create a divine birthday cake that even impressed the pastry chef of the restaurant where we dined! To see the recipe, read more

PartySugar's Dulce De Leche Cake
Modified from Williams Sonoma, Martha Stewart, and Emeril Lagasse

For the dulce de leche filling:
1 quart whole milk
1 cup sugar
1 vanilla bean, split in half and seeds scraped
1 tsp. baking soda
2 tbsp. water

For the cake:
2 cups unbleached all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
12 tbsp. (1-1/2 sticks) unsalted butter, at room temperature
1-1/2 cups sugar
2 tsp. vanilla extract
1 tsp. almond extract
1 cup milk
5 egg whites, at room temperature

For the frosting:
12 tbsp. (1-1/2 sticks) unsalted butter
1 package (16 oz.) confectioners sugar
1/2 cup heavy cream, plus more if needed
1 tbsp. pure vanilla extract
pinch of salt
sliced almonds, optional for garnish

Make the Dulce De Leche Filling

In a large heavy saucepan, combine the milk, sugar, vanilla bean, and seeds and bring to a gentle simmer over medium heat, stirring to dissolve the sugar. When the milk begins to get foamy on top, stir to incorporate the foam.
In a small bowl, dissolve the baking soda in the water, and add to the milk mixture.
Reduce the heat to low and cook uncovered at a bare simmer. Let cook, stirring occasionally without working the foam into the milk. After 1 hour remove the vanilla bean.
Continue cooking, skimming occasionally, until tan, very thick, and reduced to about 1 cup, 1-1/2 to 3 hours depending on the heat of your stove. The milk will continue to darken as it cooks. Strain into a clean container and let cool. Cover and refrigerate until ready to use. The dulce de leche will thicken as it cools, and will keep refrigerated for up to 2 weeks.

Make the Cake:

Position a rack in the middle of an oven and preheat to 350ºF. Butter and flour two round cake pans each 9 inches in diameter and 1-1/2 inches deep.
In a medium bowl, sift together the flour, baking powder, and salt.
In a large bowl, using an electric mixer set on medium-high speed, beat the butter until light.
Gradually add the sugar, beating until well blended. Beat in the vanilla and almond extracts.
Reduce the speed to low and, dividing the flour mixture into three batches, beat the flour mixture into the butter mixture alternately with the milk just until combined.
In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form.
Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated. Divide the batter between the prepared pans; smooth with the spatula.
Bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool in the pans for 10 minutes. Run a sharp knife around the pan sides to loosen the cakes. Invert onto racks and let cool completely.

Make the Frosting:

In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a bowl, leaving any burned sediment behind; let cool.
In the bowl of an electric mixer fitted with the paddle attachment, add confectioners sugar, vanilla, salt, and butter. With the mixer on low, slowly add cream; beat until smooth. If frosting seems too thick, stir another tablespoon cream into the mixture.

Assemble the cake:

Carefully slice each of the two cooled cakes in half to make four layers. Set one layer on the cake plate. Generously spread about 1/3 cup of the dulce de leche on top. Top with another cake layer and spread with another 1/3 cup of the dulce de leche. Repeat with another cake layer and top with the final forth cake layer. Set dulce de leche aside.
Frost the top and sides of the cake with the frosting. If using the sliced almonds, press into the sides of the cake. Drizzle with remaining dulce de leche. Refrigerate until serving.

Serves 8–12.

Note: The cakes and dulce de leche may be made in advance.

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South America's Most Beloved Cookie: The Alfajor

partysugar — Tue, 16 Oct 2007 12:45:16 -0700

Upon my early morning arrival the first time I visited Buenos Aires, I begged my sister to take me to a decent cafeteria, where I immediately ordered a cortado. Along with the espresso came a small but delicious sandwich cookie. My sister explained that this cookie, the "alpha whore," was as ubiquitous in South America as chocolate chip cookies are in the US. While the name made me laugh, the subtle butter taste highlighted with the creamy caramel filling made me hungry for more. However, you don't have to travel south of the equator to enjoy these delightful cookies. To whip up a batch - they make excellent gifts and pair nicely with coffee - read more

Alfajores
From Diana's Desserts

For the Dulce de Leche Filling:
2 cups milk
1/4 cup granulated sugar
2 teaspoons brown sugar
Pinch of salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 stick (1 oz/28g) unsalted butter
For the Cookie Dough:
2 1/2 cups all-purpose flour
1/2 stick (2 oz/56g) butter
1/4 cup granulated sugar
1 egg
1 egg yolk
1 tablespoon honey
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Few drops of rum (optional)
Pinch of grated lemon peel (optional)
For Garnish: (optional)
Confectioners' sugar
Dark chocolate, melted
Milk chocolate, melted

Prepare the Filling: Boil the milk with the sugars, salt and baking soda. Let it cook for about 1 1/2 hours on a very low flame (if cooking on an electric stovetop, cook on low heat), stirring regularly. Cover the pot with plastic wrap and place pot inside a larger pot with boiling water. Cook for another 1 1/2 hours. The mixture should get sticky and become caramelized. Remove from heat, add butter and vanilla extract, stir and allow to cool. You may prepare the dulce de leche ahead of time and store, covered, in the refrigerator.
Prepare the Cookie Dough: Mix all the ingredients together to make a thick dough. If it is too dry, add some water. Refrigerate the dough for 2 hours. Remove and let stand to soften.
Roll out dough to 1/8 of an inch thick and use a floured 2 to 2 1/2-inch cookie cutter to cut cookie dough into circles.
Preheat oven to 350 degrees F (180 C).
Bake the cookies for about 8 to 10 minutes, until the tops are a very pale golden brown. Cool completely on wire racks.
When ready to eat, spread dulce de leche cream between 2 cookie rounds. If desired, cover with melted chocolate or confectioner's sugar. If you opt to cover the cookies with chocolate, melt the dark chocolate and milk chocolate together on top of the stove (over very low heat) or in a microwave oven.

Substitute: In place of the rum, try using rum extract or add an extra 1/2 teaspoon of vanilla extract to the cookie dough.

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