Cookie Dough Trifle

Cookie Dough Trifle

Hello everyone!

How is the first month of school going on for you and/or your kids? Is life going so fast you don’t even believe it’s almost the end of September? I do. Wait, wait, wait, I need to pick apples before the season is over, I need to take vacations, I need to do desserts for the blog and do my spaghetti sauce, oh, and sell my condo too

;)
No matter all this, I’m very happy to be back to school because it’s the beginning of our clinical training, so I’ll be seeing patients very soon! Yay!!! Still school, but not quite, it’s a new beginning that looks more like real life!

Cookie Dough Trifle

As for this dessert, I have one thing to say: Oh. My. Goodness. It is amazing! Imagine: a homemade pudding with a perfect vanilla flavor, a LOT of cookie dough bites, garnished with whipped cream and cute tiny chocolate chip cookies! Yep, that went straight into my belly! Are you drooling yet? The only thing that went wrong with this dessert (I had a couple of fails in the kitchen lately) is that the pudding became more liquid than I expected while it was in the fridge. I couldn’t make many layers like I wanted to.

Cookie Dough Trifle
Yields about 10 trifles (and more cookies)

Ingredients
Vanilla Bean Pudding
Slightly adapted from Pastry Affairs

  • 1 1/3 cups whole milk, divided
  • Seeds and pod from 1/2 vanilla bean
  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 egg yolks

Cookie Dough and Tiny Chocolate Chip Cookies
Adapted from Becky Bakes

  • 2/3 cup butter, at room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk
  • 1 1/2 cup flour, divided
  • 1/2 teaspoon baking powder
  • 1 cup chocolate chips, divided

Garnish

  • Whipped Cream

Preparation
Vanilla Bean Pudding

  1. In a large saucepan, combine 2 cups of milk, vanilla bean seeds and pod. Bring to a boil over medium heat. Stir frequently.
  2. In a small bowl, whisk together the sugar, cornstarch, and salt with the remaining 1/3 cup of milk until blended.
  3. Whisk in the egg yolks.
  4. When the milk comes to a boil, reduce heat to low. Remove the vanilla bean pod.
  5. Gradually whisk in egg mixture.
  6. Continue cooking and stirring until pudding thickens enough to thickly coat the back of a spoon, about 1-2 minutes.
  7. Chill pudding for at least 2 hours.

Cookie Dough and Tiny Chocolate Chip Cookies

  1. Line a cookie sheet with parchment paper. Preheat oven to 350˚F.
  2. In a medium bowl, beat the butter, white and brown sugars and vanilla until light and creamy, about 2 minutes.
  3. Add the milk and mix until incorporated.
  4. Divide the mixture in two equal parts. Place one of the parts in another bowl.
  5. In the first part, add half the flour. Mix until the flour is incorporated. Stir in half of the chocolate chips.
  6. Wrap cookie dough in a clingy plastic and refrigerate.
  7. In the second part, add the remaining flour and the baking powder. Mix until the flour is incorporated. Stir in the remaining half of chocolate chips.
  8. Spoon half-teaspoon-sized drops of dough onto the prepared cookie sheet.
  9. Bake for about 13 minutes. Cool on the sheet for 2-3 minutes then transfer to a cooling rack.
  10. While the cookies are baking, line another baking sheet with parchment paper. Remove cookie dough from the fridge and roll it into tiny balls (no more than 1 cm). Place each ball on the baking sheet. Refrigerate or freeze until firm or until ready to use.

Assembly

  1. When ready to eat, assemble the trifle in shooter glasses.
  2. Fill with pudding to about 3/4 of the glasses.
  3. Add desired amount (a lot ) of cookie dough or until you reach the top of the glass.
  4. Garnish with whipped cream and a tiny cookie
    :D

Cookie Dough Trifle

Apple Crisp with Maple Whipped Cream and Spiced Apple in a Jar

Apple crisp with Maple Whipped Cream and Spiced Apple in a Jar

Hi everyone!

How have you been? Ready for apple harvest time yet? Pies, crisps, sauce (my friend shared her amazing technique to do apple sauce, I’ll share it soon!), butter, etc! Well, if you want to spice up (no pun intended) your usual apple crisp, here is a layered one, in a jar, with spiced apples and maple whipped cream. It’s soooooooo good! And you know I’m not a big fan of fruit desserts. But THIS, this is yummy!

Let me know what you think about it!

Apple crisp with maple whipped cream and spiced apple in a jar

Apple crisp with Maple Whipped Cream and Spiced Apple in a Jar
Yield : about 4 jars
Spiced Apples Recipe adapted from A la DiStasio
Apple crisp in a jar adapted from Ricardo

Ingredients
Spiced apples

  • 1/2 cup brown sugar
  • Juice of two lemons
  • 1 teaspoon ground cinnamon
  • 3 bay leaves
  • 3 peppercorns
  • 1/4 teaspoon ground thyme
  • 3 cloves
  • Seeds of 1/2 vanilla bean
  • 6 cups apples peeled, cored and cut into cubes
  • 2 x ½ teaspoons butter
  • 1/8 cup apple juice

Whipped Cream

  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon maple extract
  • ** You could also put about 2 tablespoons of maple syrup instead of the sugar and the extract.

Crisp

  • ½ cup oat
  • ¼ cup flour
  • ¼ cup butter, melted and cooled
  • ¼ cup brown sugar

Preparation
Spiced apples

  1. Preheat oven to 275ºF.
  2. With a mortar and a pestle, grind the peppercorns and cloves together.
    In a medium bowl, mix the brown sugar, the spices (except the bay leaves), the vanilla seeds and the lemon juice. Add the apples and mix well.
  3. Spread the apples in a large baking tin. Add the bay leaves, butter and drizzle with apple juice. Cover with aluminum foil and bake for about 50 minutes or until the apples are tender. Let cool completely.

 Crisp

  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper.
  2. In a medium bowl, combine the dry ingredients. Add the butter and mix until combined.
  3. Spread on the cookie sheet. Bake for about 10 minutes. Stir and continue baking until golden brown, about 7 minutes. Let cool completely.

Whipped Cream

  1. In a bowl, add the cream, the sugar and the maple extract. Whip until soft peaks form.

Assembly

  1. Fill a pastry bag with the whipped cream. Pipe a layer of cream at the base of each jar.
  2. Spoon a layer of about 1/4 cup spiced apples.
  3. Spoon crisp on top.
  4. Eat immediately.

Strawberry Mini Bundt Cake

Strawberry Mini Bundt Cake

Hello everyone!

Here’s a recipe as delightful as it is easy. And, you might have tried it already because it’s the same recipe I use for my cake roll. Vanilla bean is SOOOO yummy in the whipped cream. I don’t think I ever want to eat whipped cream without it anymore! I don’t consider myself a very demanding person, but I just became one when this whipped cream hit my taste buds! Vanilla is the second most expensive spice, so here I go having quite expensive taste

;)

About the upcoming posts, I have this crazy cake in my head that I just want to try and show you! You never know if it will be as great as they are in your head! I need to find time to try it (I think it will be quite long to do!). Also, I made new recipes for Natrel Milk (see the first collaboration here) so I’ll be showing that off to

;)

Have a great day and a great week!

strawberry-bundt-V

 

Strawberry Cake Roll
Make 5 mini-bundt cake

Ingredients

  • 4 eggs
  • ¾ cup sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 tablespoon water
  • About 10 strawberries, cut in cubes (add more to taste and some more to garnish)
  • 1 1/2 cups heavy cream
  • 1 vanilla bean

Directions

  1. Pour the heavy cream in a medium bowl.
  2. Cut the vanilla bean lenghtwise and extract seeds. Add to the cream and throw in the empty bean. Reserve.
  3. Preheat oven to 350°F. Grease and flour a mini bundt cake pan.
  4. Beat the eggs. Add the sugar while beating. Beat for 2-3 minutes.
  5. Sift the flour and baking powder over the egg mixture and slowly mix with a spoon. When the batter is homogeneous, add the water. Combine slowly. Stir in the strawberries.
  6. Pour the batter in each bundt form.
  7. Bake for about 25 minutes or until a thootpick comes out clean.
  8. While the cake is baking, remove the vanilla bean from the cream. Whip until soft peaks form. You can add sugar to taste.
  9. When the cake is cool, fill the hole with whipped cream and more strawberries.
  10. Enjoy!

 

Angel Food Cake

Angel Food Cake

Hi everyone!

I LOVE angel food cake. And I don’t know if I should be ashamed of the next statement or not, but I’ve never, ever, eaten a homemade angel food cake. Always the boxed one (Betty Crocker), which I find sooooo gooood. I could really eat all the cake, no joke.

Angel Food Cake

Making a homemade angel food cake sounded like a great challenge. But in the end it’s not really harder than your usual cake. It’s just a lot of egg whites. A.L.O.T. And of course, if you’re like me, you don’t want to lose your yolks so you plan at least another recipe to use them. So this weekend I made: an angel food cake, crème brulees, crème brulee apple tart (coming up) and an apple crisp because I had too many apples for my tart. Big weekend

:D
Yummy weekend.

For this recipe, I would advise that you use a stand mixer, because the egg whites rise almost above the whip of the mixer so I can’t imagine the challenge to whip them evenly with a hand mixer. My cake was delicious, but it could have been fluffier.

Angel Food Cake

Angel Food Cake
From Sweet Sugar Bean I  really love her photos, you should take a look!

Cake

  • 1 cup cake flour *
    1 1/2 cups granulated sugar
  • 12 egg whites at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/4 teaspoon cream of tartar

Garnish

  • Whipped cream
  • Raspberries (or any other fruit)
  • Chocolate, grated

* You can make 2 cups of cake flour by adding 1/4 cup cornstarch to 1 3/4 cups all-purpose flour. Just keep the other cup for an upcoming cake recipe! Don’t use all-purpose flour only, your cake will be too dense. Learn why in the New Section: Science of Baking.

  1. Preheat oven to 375°F
  2. Make sure there is no grease in the angel cake pan, the utensils and the bowls you’ll use.
  3. In a medium bowl, sift together the flour and 1/2 cup of sugar. Repeat 2 times. Set aside.
  4. In the bowl of a stand mixer, add the egg whites, the salt and the vanilla and beat until foamy. Add the cream of tartar and beat until soft peaks form.
  5. While beating, gradually add the cup of sugar. Beat until stiff peaks form.
  6. With a spatula, gently fold in a quarter of the flour-sugar mixture. Continue alternating between adding a fourth of the flour mixture and folding.
  7. Pour the batter in the angel cake pan. Bake for 30-35 minutes or until it springs back when pressed with your fingers.
  8. Invert pan and cool completely. Run a knife around the edge of the cake pan to unmold. 
Garnish with whipped cream, fruits and grated chocolate.

Angel Food Cake

Cream Cheese Fruit Mousse {gluten free}

Cream Cheese Fruit Mousse

Hey everyone!

I can’t even believe it’s already Wednesday! The time passes so quickly again! It’s great news though because my thesis is progressing, my job too and I had a great offer this week that I was really excited about! For now I can’t spill the beans, but you’ll learn about it around the second week of April

:D

I make the following dessert for my family and friends, those who love cream cheese (mostly everyone but me!). These mousses are fresh, very lemony and taste like summer! It’s also gluten free! You can add all the fruits you want. When I look at my pictures, I think that with the mousse, the strawberries and the blueberries, this dessert is very appropriate for Independence Day

;)
Just be sure you make little portions because it is quite rich with the cream cheese, whipped cream and sour cream!

Cream Cheese Fruit Mousse {gluten free}

Cream Cheese Fruit Mousse (gluten free)
Translated from à la di Stasio
Can easily make more than 12 shots

  • 1/2 cup whipped cream
  • 8 oz cream cheese, room temperature
  • 1/2 cup sour cream
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • Blueberries, washed and dry
  • Strawberries, diced
  1. In a cold bowl, whip the cream. Reserve.
  2. In a large bowl, beat the cream cheese until soft. Add the sour cream, sugar, lemon zest and lemon juice. Whip until the mixture is homogeneous. Fold the whipped cream in the mixture.
  3. At the base of each shot glass, add about 1/2 tablespoon of strawberries.
  4. Fill a pastry bag with the cream cheese mousse.
  5. Pipe a layer of cream cheese mousse.
  6. Add about 5-6 blueberries (more or less depending on their size).
  7. Add another layer of 1/2 tablespoon of strawberries.
  8. Continue layering by repeating the last 3 steps.
  9. Add some blueberries and a slice of strawberry on top of each shot.
  10. Refrigerate at least two hours.

Cream Cheese Fruit Mousse {gluten free}

Guest post on Best Friends for Frosting

Halloween Cake Roll

Hello Everyone!

I’m so excited! My guest post is now live on Best Friends for Frosting. Couldn’t really believe it when  Melissa told me she would like my contribution to her website. Have you ever been there? She picks such amazing desserts

:D

See the tutorial and the recipe on Best Friends for Frosting.

Halloween Cake Roll

Single-serving Black Forest Cake

black-forestV2

Hey everyone!

Hope you are all doing great! This week has been super crazy for Sugar for the Brain!!! As you may know if you follow me on Facebook and twitter, the Decorated Cake Roll was a huge hit and I went from 240 Likes to 1000 the same day (in a couple of hours in fact, while I was at the cinema listening to Batman! Great night!)!!! And yesterday, one week later, I got to 2000 Likes!!!! Never thought this would happen!!! Loved the cake of course, but you never know what will be popular. All I have to say is THANK YOU xxxx

But then I began to worry (yes I’m like that!) : “When you’re at the top, you can just go down!” I’m ok now

;)
Of course I will not be making the greatest hit every week, but I’ll be trying new things, having fun, learning and I hope you’ll like it too
:D

Here is a quick and delicious recipe! It can be even quicker if you use a cake box

;)
And thinking about it, it’s not a real recipe because I don’t really have the exact amount of ingredients, but I will try to be as exact as possible.
Single Serving Black Forest Cake

Single-serving Black Forest Cake

You’ll need

  • Glasses or verrines
  • Fresh cherries cut in two + whole for garnish
  • One recipe of your favorite chocolate cake or a box cake.
  • Whipped cream (with vanilla sugar if you want to)
  • Grated chocolate for garnish

Per glass (of course it depends on the size of your glass!) mine were a little more than 1 cup

  • 2 tiny cakes (cut with a cookie cutter)
  • About 6 to 8 half cherries or to taste!
  • 1 whole cherry
  • About 1/3 cup whipped cream
  • Grated chocolate to taste

Prepare your favorite chocolate cake. Once again I used Sing for your Supper’s perfect chocolate cupcakes recipe. Bake it so that it will be quite flat (you can use a cookie sheet for example), about 1 inch. Reduce the baking time if you use this technique. When it’s ready and cool, use a round cookie cutter (the size that can enter your glass) and cut 2 round cakes per glass.

Cut the cherries in two, remove the pit.

Prepare your whipped cream. Add some sugar to taste (optional).

Assembly

  • Put a cake at the base of the glass.
  • Add the cherries.
  • Add some whipped cream.
  • Add another cake on top.
  • Using a piping bag with the tip of your choice, pipe a whipped cream swirl on top.
  • Garnish with grated chocolate and a fresh cherry.

(How’s that for a quick assembly explanation;) )

Enjoy

:D

Marjorie

Decorated Cake Roll Tutorial

Decorated Cake Roll Tutorial

Hello everyone!

I hope you had a great weekend! I haven’t forget about my cake pop experiment post, it’s coming

;)

Decorated Cake Roll Tutorial

Yesterday we celebrated my boyfriend’s birthday with my family, he turned 28th on Friday

:D
I decided to make a strawberry cake roll  but I wanted to try to decorate it. I have seen a few of those cakes and they are so amazing! It’s really not that hard (can be long depending on the pattern you choose to do) and the result is spectacular! I really love this technique and I’m looking forward to try it again (Halloween, Valentine’s day, etc)!

Decorated Cake Roll Tutorial

I used this tutorial from Cake central.

You’ll need :

I decided to make some little birthday cakes. I suggest you draw your pattern first so that it is easier to pipe. Here is how I made mine!

Decorated cake roll pattern

Then, put your pattern on a baking sheet and cover with parchment paper.

Prepare the cake (I made a double recipe just in case, but you really don’t need to!) and use the batter to do the decorations. Color as needed.

First you will need some dark brown batter to do the cake icing (if you have too much at the end, keep it for the cakes). You can use a piping bag with a tip or just a Ziploc from which you cut the corner of the size you need. Pipe the icings following your pattern so that it looks like that.

Decorated cake roll frosting

Freeze for about 10 minutes or more if needed, this will prevent your colors from merging.

Now you’ll need just a little blue batter (again if you have too much, keep it to do some green dots). Take the baking sheet out of the freezer and pipe the candles and little blue dots.

Decorated cake roll candles

At this point you could also pipe the cakes, but I did it in two steps because it was really hot here and the decorations were defrosting very quickly.

Freeze again for about 10 minutes. For the cakes you can use your remaining dark brown batter and add some uncolored batter to lighten the brown. Then you can use yellow batter to do the little flames. Finally you can mix the remaining yellow with the remaining blue and do some green dots.

Decorated cake roll complete

Freeze for the last time. When it’s set, remove the pattern drawing from under your parchment paper (so that the parchment paper with your decorations are directly on the baking sheet) and then pour the remaining batter over the baking sheet and the decorations.

Bake the cake for about 10 minutes at 375°F.

Then follow these steps to finish the cake! Updated on 2012-09-16

Don’t overbake because it will be hard to roll and it might crack.

Lay a parchment paper on your counter (or a clean kitchen towel). As soon as your cake is out of the oven take out the cake from the pan with the parchment paper, turn over on the paper laying on the counter then remove the parchment paper it was baked in. Turn the cake again so that the decorations are facing down (the counter), not up. Roll the cake in the paper and let cool. 

When the cake is completely cool, unroll and spread the filling. Roll again and you’re done! 

You’ll be so happy when you remove the parchment paper and you see that it worked

;)

Enjoy

:D
 

Decorated Cake Roll Tutorial

Éclairs – Pâte à choux success!

eclairs-4

Victory!

:D
I’m very happy to have finally succeeded in doing pâte à choux. I was beginning to think it was my baking nemesis. Ok I just failed two times, but still! Usually when you follow a recipe it works, but with pâte à choux it didn’t! So I read a lot about the subject and finally did it right!

Éclairs

Here is the difference between my second attempt and my third!

difference

A little difference huh? My first try was just too runny, it looked like pancake batter

;)
The second attempt was too runny too, but a little less than the first time!

So here are my Éclairs. They are SO good! You can do all the variations you want with them. I did whipped cream and strawberries, chocolate glazed and whipped cream, profiterole style with chocolate glaze and vanilla ice cream. YUM!!! You can also sprinkle the glaze with everything you like: sprinkles, nuts, etc.

Éclairs Dough
From Tartelette 
Yield : 20-24 eclairs

1/2 cup whole milk (I used 0% milk and it was just fine)
1/2 cup water
1 stick unsalted butter  (I used salted)
1/4 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
5 large eggs, at room temperature

(For a step by step example see Pastry Pal’s blog)

Éclairs


Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.

In a medium saucepan, bring the milk, water, butter, sugar and salt to a boil.

Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and stir the mixture vigorously with a wooden spoon. The dough comes together very quickly.

A slight crust will form at the bottom of the pan, it’s normal, just let it be.

Stir for a further 2-3 minutes to dry the dough. This step is very important, I think it might be the crucial step where I failed the other times. The dough will look like mashed potatoes.

Transfer the dough into a bowl of a mixer fitted with the paddle attachment. Wait until the dough cool down just below 140 degrees F (some say below 180 degrees F, mine was at 130 F and it worked just fine).

Add the eggs one at a time, beating after each egg has been added. This step is very important too. Don’t add another egg until the other one is completely incorporated into the dough. This recipe work well with the number of eggs indicated, but you might need to be critique about this step. If you see that adding another egg will make your dough too runny to pipe then don’t. Multiple factors can account for the difference in the number of eggs needed.

In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.

Pipe the dough onto the prepared baking sheets. Bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep it ajar. When the éclairs have been in the oven for a total of 12 minutes, rotate the sheets. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20 minutes.

Éclairs

Chocolate glaze
From Pastry Pal

4 oz dark chocolate, finely chopped
1/2 cup heavy cream
3 tablespoons sugar
1 tablespoon vegetable oil

Pour the heavy cream, sugar and oil into a microwave-proof cup and nuke until almost boiling, about 45 seconds. It will look curdled, just stir it up to blend.

Pour over the chocolate and allow to sit undisturbed for a minute for it to melt through the shards.

Then whisk everything until completely smooth.

Éclairs

Cookie and Cream White Chocolate Mousse

Cookie and Cream White Chocolate Mousse

Hey everyone!

Hope you are all having a great time, at work, at school, at home, etc

;)
I cannot say I’m having that great a time this week but vacations are coming.
:D
I’m going to see the ocean for the first time in my life!!! I guess at 26 it’s not too early
;)
Punta Cana here we come!

This mousse was inspired by a delicious dessert we ate at Disney World, the Oreo Bon Bons. Apparently it’s one of their signature desserts and it’s available at The Cape May Cafe only (Beach Club Resort). It was very good and this mousse is too! But I found that it’s better the day after you make them!

Cookie and Cream White Chocolate Mousse

Cookie and Cream White Chocolate Mousse
Adapted from Pastry Pal 

1/2 cup milk
6 oz white chocolate, chopped
1 teaspoon powdered gelatin
2 tablespoons water
3/4 cup heavy cream
9 whole Double Stuff Oreo cookies (you can go with simple, but, you know, it’s not the same

;)
)
6 Oreo cookies crumbled (without the stuff, 12 cookies in fact)
9 tiny Oreos and about 1/2 cup whipped cream to garnish

1. Prepare the mousse collar. Cut 9 pieces of wax paper of approximately 6.5 inches (16 cm) by 4 inches (10 cm). Place each Oreo Cookie in a pan line with parchment paper. Wrap a waxed paper collar around the base of each Oreo, keeping bottom flush with baking sheet (Example with Neapolitan Mousse). Secure each collar with tape. Try to make them very tight because the mousse will be runny when you pour it.
2. Bloom the gelatin. Sprinkle the gelatin over the cool water and allow to bloom
3. In a saucepan, simmer the milk. Add the gelatin and let it dissolve.
4. Pour the gelatin/milk over the white chocolate. Whisk it up until smooth.
5. Whip the cream to soft peak stage and fold a third of it in the chocolate to lighten. Fold the remaining cream and add the cookie crumbs.
6. Pour over each Oreos using a funnel.
7. Refrigerate until set then garnish with whipped cream and a tiny Oreo.

Cookie and Cream White Chocolate Mousse

Mousse au chocolat