FC: Desserts to die for | Death By Cupcakes
1: Contents Heavenly Sticky Buns Lemon Ricotta Cookies with Meyer Lemon Glaze Neiman Marcus' Famous Chocolate Chip Cookies Saffron Pistachio Rosewater Ice Cream Dark Chocolate Espresso Brownies White Chocolate Coconut Macadamia Cookies Dark Chocolate Cupcakes
2: Heavenly Sticky Buns INGREDIENTS: For the Dough: For the Filling: * 2 cups Whole Milk * 3/4 cup Melted Butter * 1/2 cup Sugar * 3/4 cup Packed Brown Sugar * 1/2 cup Canola Oil * 4 Tablespoons Ground Cinnamon * 1 package (2 1/4 Tsp) Active Dry Yeast * two 9" cake pans * 4 cups and 1/2 cup flour (divided) * 2 teaspoons Salt For the Sticky Topping: * 1/2 teaspoon Baking Soda * 1 stick unsalted Butter * 1/2 teaspoon Baking Powder * 3/4 cup Packed Brown Sugar * 1 Tablespoon Corn Syrup * 2 Tablespoons Cream * pinch salt * 1 cup untoasted pecans, chopped roughly
3: ROLLS: 2 cups Whole Milk 1/2 cup Sugar 1/2 cup Canola Oil 1 package (2 1/4 Teaspoons) Active Dry Yeast 4- 1/2 cups Flour, Divided 2 teaspoons Salt 1/2 teaspoons Baking Soda 1/2 teaspoon Baking Powder 3/4 cupMelted Butter 4 Tablespoons Ground Cinnamon | CARAMEL TOPPING: 1 stick Salted Butter 1-1/2 cup Packed Brown Sugar, divided into two 3/4 cups 1 Tablespoon Dark Brown Corn Syrup 2 Tablespoons Cream 1/2 cup chopped untoasted pecans | DIRECTIONS: To make the dough: Heat milk, oil, and 1/2 cup sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, add remaining flour, baking soda, baking powder, and salt. Set aside. To make the caramel topping: Add 1 stick butter, brown sugar, corn syrup, and cream. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside. To make the rolls: Roll out half the dough into a large rectangle. Pour on half the melted butter, half the remaining 3/4 cup sugar, and half the cinnamon. Roll into a long roll, then slice into rolls. To assemble: Spray 9-inch cake pan with cooking spray. Pour in half the caramel. Sprinkle pecans over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes. Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes. (Repeat with the other half of dough if desired, or save the dough in the fridge for another use.) Immediately invert on a serving plate. Rolls will be very hot at first; allow to cool slightly before serving.
5: Lemon Ricotta Cookies with Meyer Lemon Glaze | COOKIES: 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 stick unsalted butter, softened 2 cups sugar 2 eggs 1 (15-ounce) container whole milk ricotta cheese 3 tablespoons lemon juice 1 lemon, zested | GLAZE: 1 1/2 cups powdered sugar 3 tablespoons lemon juice 1 lemon, zested | DIRECTIONS: Preheat the oven to 375 degrees F. Cookies: In a medium bowl combine the flour, baking powder, and salt. Set aside. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
7: INGREDIENTS: 1/2 cup (1 stick) butter, softened 1 cup light brown sugar 3 tablespoons granulated sugar 1 large egg 2 teaspoons vanilla extract | 1-3/4 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1-1/2 teaspoons instant espresso powder 1-1/2 cups semi-sweet chocolate chips | DIRECTIONS: Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds). Beat in the egg and the vanilla extract for another 30 seconds. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie. Remove from pan and cool on rack. Yield: 2 dozen cookies | Neiman Marcus' Famous Chocolate Chip Cookies
9: Saffron Rosewater Pistachio Ice Cream | INGREDIENTS: 1 1/2 cups of milk 1 cup of cream 1/2 cup of sugar + 1 tsp ((for grinding saffron) 1 pinch (few threads ) saffron | DIRECTIONS: In a sauce pan add sugar and milk. Then add cream and warm it all up on medium heat. Give it a stir to make sure that the sugar dissolves. Make sure it does not boil. Once the mixture is nice and hot turn it off and remove from the stove. Place 1 tsp of sugar with saffron in a small mortar and grind until the saffron threads turn into powder. Add the sugar and saffron to the milk mixture. Add rosewater. Give it all a stir. Let it cool down. Place in the fridge for 4 hours or over night. During the time that the mixture rests the flavors will blend. So make sure you don’t skip this step. Warm up the mixture on low heat. Taper in the egg yolks. This is a very important step as you don’t want to cook the eggs. Place the eggs in a separate bowl. Slowly pouring in some of the hot mixture while continuously stirring. Then slowly pour the egg yolk mixture into the warm pan. Make sure that you stir constantly until the mixture thickens. This should take about 10 minutes. Place some ice and water in a bowl and then add another bowl on top of it. Then place a strainer on top. You might want to do this before you place the egg yolks in the hot mixture allowing for the smaller bowl to get nice and cold. Strain the mixture and let it completely cool down. Place the mixture in the ice cream maker along with the pistachios and follow the manufacturer’s directions. Once the ice cream freezes remove it and place it in a air tight container. The ice cream is ready at this point. But I like to freeze mine for a couple of hours before eating. Yield: 1 Pint of ice cream | 3 tbsp of rosewater 3 egg yolks 1/4 cup of shelled pistachio pieces Ice (for cooling the custard prior to freezing)
11: Dark Chocolate Espresso Brownies | INGREDIENTS: 6 ounces dark chocolate, roughly chopped 1 1/2 sticks (6 ounces) unsalted butter 2 tablespoons unsweetened cocoa powder 2 tablespoons espresso powder** 2 eggs 1 cup sugar 2 teaspoons pure vanilla extract 1 cup all-purpose flour 1/4 teaspoon salt | DIRECTIONS: Preheat the oven to 350. Lightly butter a 9-inch square baking pan. (Optional: for easiest removal also line the baking pan with parchment paper leaving the paper hanging over the edges of the pan so you can lift out the brownies after baking). Melt the chocolate and butter in a heatproof bowl set over a saucepan with 1 inch of simmering water. Remove from the heat, stir in the cocoa powder and espresso powder and let cool. Whisk or sift the flour and the salt together in a medium bowl and set aside. In a large bowl, beat the eggs at medium speed for 1 minute. Add the sugar and beat until the mixture is pale yellow, about 2 minutes. Fold in the melted chocolate and vanilla. Add the flour and salt mixture, folding just until combined. Spread the batter evenly in the prepared pan. Bake the brownies for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before cutting into squares.
13: White Chocolate Coconut Macadamia Cookies | INGREDIENTS: 1 and 1/2 sticks of SALTED butter, room temperature. 1 cup brown sugar 1 cup granulated sugar 2 teaspoons pure vanilla extract 1 teaspoon coconut extract | 2 extra-large eggs, at room temperature 2 cups flour 1 teaspoon baking soda 1 teaspoon kosher salt 10 oz of good white chocolate chips 1/2 cup shredded sweetened coconut | DIRECTIONS: Preheat the oven to 350 degrees F. Cream the butter and 2 sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla and coconut extracts, then the eggs, 1 at a time, and mix well. Sift together the flour, baking soda, and salt and add to the wet mixture. Blend with mixer on low speed until just combined. Fold in the chopped white chocolate and the coconut. Drop the dough on a baking sheet lined with parchment paper, using a small ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 12 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.