Rolo Mini Donut

Rolo® Mini Donut

Hello dear readers!

How are you? Are you excited about fall? Are you already making stews, soups, recipes with pumpkin and squash? I think fall is the best season to cook and bake. It just feels so comforting to smell these dishes.

But these donuts can be made any time (well, you may want to do an exception for heatwaves since you need your oven!).

Rolo® Mini Donut

 

I think the next picture speak for itself and shows how donuts + chocolate + caramel + Rolos looks and taste good together. Enjoy!

Rolo® Mini Donut

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Rolo® Mini Donut
Yield: 36 mini donuts

Donuts

  • 1 cup all purpose flour
  • 1/4 cup cocoa powder
  • ½ teaspoon espresso powder
  • 2 teaspoons baking powder
  • 1 egg
  • 1/2 cup granulated sugar
  • 3/4 cup whole milk
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 cup Mini Rolos (about 20), coarsely chopped + more for garnish
  • 10 caramels, melted (optional)

 Icing

  • 4 tablespoons butter
  • 3 tablespoons whole milk
  • 1 tablespoon golden syrup
  • 1 tablespoon cocoa
  • 2 ounces bittersweet chocolate, chopped
  • 1/2 cup powdered sugar

For the donuts:

  1. Grease mini donut pan and preheat oven to 350 °F.
  2. Sift together flour, cocoa, espresso powder and baking powder.
  3. Whisk together the egg, sugar, whole milk, oil and vanilla. Whisk until combined.
  4. Gently whisk in the flour mixture making sure to remove all lumps. Add the chopped rolos.
  5. With a spoon, fill each donut form half full.
  6. Bake for 8 minutes or until a toothpick comes out clean. Transfer donuts to a cooling rack and let cool.

For the icing:

  1. Melt butter in a saucepan.
  2. Add chocolate, milk, golden syrup and cocoa. Stir until melted and combined.
  3. Remove from heat and sift in powdered sugar. Whisk until combined.
  4. Dip the top of each donut into the icing and transfer back to the wire rack. Drizzled with melted caramel and sprinkle with chopped Rolos.

Rolo® Mini Donut

DB March 2013: Turtle Zucchini Brownies

Turtle Zucchini Brownies

Hey guys!

Are you skeptical about adding vegetables to your desserts? I must admit for zucchini and avocado, I’m not.  And I’m the first to be suspicious about adding strange ingredients to my meals. Maybe it’s because I love zucchini and avocado and can see there place in a dessert. Moreover, I had already tasted zucchini chocolate cupcakes which were totally delicious. My boyfriend hadn’t and he was doubting my mental health (or that I had another mental illness he didn’t already know about!) when I told him that I was going to do zucchini brownies. I’m joking, but I saw the doubt in his eyes in addition to his comments like “Yuck”, “Gross”, that he made “as jokes” ;). Well the brownies turned out so very delicious. The skeptical man was convinced, so will you! There texture was more like a boxed cake than a brownies though, but so very yummy anyway! And here is the Turtle twist I gave them!

Challenge : Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

Turtle Zucchini Brownies

Turtle Zucchini Brownies
Recipe adapted from Two Peas and their Pod and Tablespoon
Yield about 16 brownies

  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 cups all purpose flour
  • 1/4 cup cocoa
  • 2 cups shredded zucchini
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 14 oz caramels, unwrapped
  • 1/4 cup whipping cream
  • 1/2 cup chocolate chips
  • 1 cup coarsely chopped pecans
  • Garnish: about ten caramels and 1 tablespoon of whipping cream, melted
  1. Preheat oven to 350 degrees F. Grease an 13 x 9 baking pan with cooking spray and line with parchment paper leaving an overhang on longer sides, set aside.
  2. In a stand mixer, combine sugar, vegetable oil, and flour, combine until mixture resembles wet sand. While mixing, on low, add cocoa, zucchini, vanilla extract, salt and baking soda. Mix until well combined.
  3. Spread half the batter in pan. Bake for 15 minutes.
  4. Meanwhile, in large microwave safe bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.
  5. Pour caramel over partially baked brownie (wait until the brownies are quite set, longer than 15 minutes if you have to, else they will do like mine : caramel and brownies merged so I don’t have a layer of caramel) spread to edges. Sprinkle with 1/2 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with 1/2 cup chocolate chips and remaining 1/2 cup pecans.
  6. Bake 33 to 36 minutes longer or until center is almost set. Cool 1 hour at room temperature. Drizzle with melted caramel. Cover; refrigerate 1 hour before serving. Lift from pan using the parchment paper overhang. Cut brownies into squares and serve. Store covered at room temperature.

Chocolate Turtle Fudge

Chocolate Turtle Fudge

Hello everyone!

I have just 2 things to say today :

– I’m finishing my school paper in a couple of hours and then school is over for the Holidays

:D
So you can expect multiple Christmas baking posts for which I am totally late (because of the aforementioned school
;)
)

– This must be the best fudge ever. I didn’t know I liked Turtles that much, but I’m totally hooked!!! They must be even better with  homemade caramel, but knowing my skills in this area, I didn’t take the chance!

Chocolate Turtle Fudge

Homemade Turtle Fudge
Chocolate fudge recipe adapted from All recipes
Turtle part and assembly from Premeditated Leftovers
Yield about 48 pieces

  • 2 cups semi-sweet chocolate chips
  • 1 cup sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 12 – 16 oz. caramels
  • 2 tablespoons water
  • 1½ cups pecan pieces
  1. Line an 8×8 inch pan with parchment paper, leaving an overhang on both sides. Set aside.
  2. Place the caramels and water in a microwave safe bowl.
  3. On a double boiler, melt chocolate chips with sweetened condensed milk; add vanilla.
  4. When the fudge mixture is about to be ready (chocolate almost melted), place the bowl of caramels in the microwave and heat on high for a total of 3 minutes. Stir after each minute interval. Once melted, stir in pecans. Set aside.
  5. Pour half of the fudge into prepared pan. Spoon the caramel pecan mixture over the fudge. Spoon remaining fudge over the top (reheat if necessary). Chill in refrigerator until firm, about 2 hours.
  6. Keep refrigerated and enjoy!

Chocolate Turtle Fudge

Choux Pastry with Caramelized Apple

choux

Hi everyone!

Hope you had a great week! Mine was a bit crazy, and they will probably be until Christmas (back to school!)! I’ll try to enjoy as much as possible the next few days off!

Here is a quite sinful recipe! It’s delicious and if you are comfortable with pate a choux then it’s very easy!

Choux Pastry with Caramelized Apple

You will need

Choux Pastry with Caramelized Apple
Choux

Prepare 2 baking sheets with parchment paper or a silpat. Prepare the pate à choux as indicated. Place the dough in a piping bag and pipe onto the baking sheets into puffs of about 3 cm, keeping the puffs 3 cm apart.

Choux

 

Choux

Caramelized Apple
Recipe from Recipe Tips

  • 4 apples
  • 2 tablespoons butter
  • 4 tablespoons brown sugar

Direction

  • Peel the apples and cut into 1/2″ thick slices.
  • Place the slices in a bowl of cold lemon water to prevent browning. Soak for 5 or 10 minutes and then drain the apples and pat them dry with a paper towel.
  • In a large skillet, heat the butter until it’s bubbling.
  • Add the apple slices to the skillet and continue to cook over medium high heat for approximately 5 minutes or until tender crisp and beginning to brown. Turn several times to brown evenly.
  • Add the brown sugar and continue to cook until sugar has melted and started to caramelize.

Assembly

Cut the top off the choux with a knife.

Fill with some caramelized apple and vanilla ice cream. Drizzle with caramel syrup and YUM

:D

Choux Pastry with Caramelized Apple

Turtle Mousse Cups

turtle-cups

Hi everyone!

Hope you are doing well

:D

This week I wanted to do a dessert inspired by the Turtle chocolates (mostly because I have so many pecans at home!). About every step of this recipe went wrong but fortunately they turned out very yummy at the end!

For one, I completely messed up the first caramel mousse I tried (recipe from Leite’s Culinaria)! It tasted good but looked disgusting! Must go with my inability to do caramel! The second recipe, the one you see on the photo was delicious even if it didn’t taste a lot like caramel and didn’t have a mousse texture! I must have done something wrong like, for example, not respecting the amount of sugar

;)

Then I had trouble with my crust (getting them out of the tin), and then with my caramel drizzle and finally, OH! Chocolate drizzle went perfectly well (and chopping pecans too!) !

;)

It was very good anyway! Maybe you’ll be luckier than me! Enjoy!

Turtle Mousse Cups

Turtle Mousse Cups
Inspired by A Subtle Revelry 
Yield 12 cups

Chocolate Crust
From Love and Olive Oil

  • 1 1/2 cups chocolate cookie crumbs
  • 6 tablespoons unsalted butter
  • 1 ounce dark or semisweet chocolate, chopped (I just had unsweetened chocolate so I added 2 tablespoons of sugar)

Microwave butter together with chocolate until chocolate is melted and smooth, stir occasionally. Add to cookie crumbs and mix with a fork or a food processor.

Firmly press crumb mixture into the cups of a muffin tin (12 muffins). Press the crust firmly into the bottom and sides of the pan. Refrigerate for at least 30 minutes to allow the crust to set. I had trouble taking them out of the tin, just run a little hot water under the tin, pat a little and they will come out. They are delicate so be gentle

;)

Caramel Syrup (you need 1/4 cup of this syrup for the mousse recipe)
From Sugarlaws

  • 2 cups sugar
  • 1/2 cup water
  • 1 cup water

In a small saucepan, mix 1/2 cup water and sugar together, then turn on heat to high. Cook until mixture is amber.

When color is achieved, cover the saucepan with tin foil and make a small hole in the cover. Pour 1 cup of water through the hole. After the caramel stops exploding, whisk over medium heat until the consistency is even and syrup has reduced slightly. Set aside and allow to cool.

Caramel mousse
From Sugarlaws

  • 1 cup heavy cream
  • 1/3 cup sugar (I put 4 tablespoons, but don’t do it even if it will be very sweet!)
  • 1 vanilla bean, seeds scraped out (I used about 1 teaspoon vanilla extract)
  • 1/4 cup caramel syrup at room temperature

Whip the seeds of the vanilla bean and heavy cream until the cream holds soft peaks.  Fold the caramel syrup into the whipped cream gently, until evenly combined.  Refrigerate to chill for at least 2 hours.

Assembly

  • Pecans, chopped
  • Caramels or caramel sauce
  • Milk Chocolate Chips

(Go according to your taste for the amount of garnish!)

Pipe the mousse in the 12 cups. Add pecans on top. Drizzle with melted chocolate and melted caramels or caramel sauce.

If you melt caramels, microwave them with a little cream. Stir until smooth and runny enough to drizzle.

Turtle Mousse Cups

Apple Buttermilk Muffins with Caramel Glaze

belle4

Hey everyone!

Did you have a nice week? Me? I’ve been trying to work for school, but I find, as always, that being motivated while students are on strike is hard (strike against a rise in tuition fees). No courses so no deadlines which means a flickering motivation (and by flickering I mean being motivated for 1 hour a day at best!). I’ll keep trying because thinking of our return to school and the many many things I have to do before the end of the semester makes me very nervous.

Well, while being unmotivated for school, I was working at my job and of course doing some desserts and photo.

Here is the Daring Bakers’ Challenge summary: The Daring Bakers’ February 2012 host was – Lis! Lis stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

At first I wanted to do an apple bread with a caramel glaze but finally decided to do apple muffins. I’m working on my photography skills, I’m happy with these but I’m not equipped yet to do overhead photos so for now it’s a real pain in the “you-know-what”

;)

Apple Buttermilk Muffins with Caramel Glaze

Apple Buttermilk Muffins
Adapted From Living Tastefully
Yield : 12 muffins

  • 2 cups all-purpose flour
  • 1/2 cup brown sugar, packed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup buttermilk
  • 1/4 cup canola or vegetable oil
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 2 cups peeled, cored and diced apples
  • 1/2 cup walnuts, chopped

1.  Preheat oven to 400˚F.  Grease 12 muffin pan cups.
2.  In a small bowl, mix first 6 ingredients.  In a large bowl, beat buttermilk, oil, vanilla extract, and egg until blended; stir in the flour mixture just until flour is moistened.  Fold in apples.
3.  Spoon batter into muffin pan; sprinkle batter evenly with chopped walnuts.  Bake muffins for 20 to 25 minutes, or until toothpick inserted into the center of the muffin comes out clean.  Immediately remove from the pan.

Caramel Glaze
Adapted from Pass the Sushi 

  • 2 tablespoons butter or margarine
  • 1/4 cup packed brown sugar
  • 1 tablespoon milk
  • 1/2 cup powdered sugar, sifted

In a saucepan, combine the butter and brown sugar. Bring to a boil, then remove from the heat and let it sit for 5 minutes. Whisk in the milk and powdered sugar. Immediately pour over the muffins.

belle-haut