Buttermint Twists

These melt-in-your mouth buttery mints are best made ahead and stored in your refrigerator. Ingredients: 1/2 cup butter, softened 5-1/4 cups powdered sugar 3 tablespoons heavy whipping cream, or half and half 1 teaspoon peppermint extract 2-3 drops red food coloring 1-2 drops green food coloring powdered sugar Instructions: Beat butter in large bowl at Read More …

Amaretto-Chocolate Cream Truffles

This recipe for Chocolate-Dipped Truffles with Amaretto-Chocolate Cream Centers comes to you from the Nov. 1979 issue of Cuisine.  The recipe makes about 3 dozen. Ingredients: 1 cup whipping cream 10 oz. semisweet chocolate, finely chopped 3 tablespoons unsalted butter, cut into small pieces 1/4 cup amaretto 1/8 teaspoon almond extract 2 oz. milk chocolate Read More …

Almond-Chocolate Cream Truffles

This recipe for Almond-Chocolate Cream Truffles comes from the Nov. 1979 edition of Cuisine Magazine. It makes 4 1/2 dozen truffles. Ingredients: 1 cup whipping cream 10 oz. semisweet chocolate, finely chopped 3 tablespoons unsalted butter, cut into small pieces 1-1/4 cups coarsely chopped toasted unblanched almonds (about 6 oz.) 1 to 1-1/2 pounds semisweet Read More …

Coconut Cream Truffles

This recipe for truffles comes from the November 1979 issue of Cuisine. Ingredients: 3/4 cups whipping cream 10 oz semisweet chocolate, finely chopped 1/4 cup unsalted butter, cut into small pieces 1 can (9 oz) coconut cream 1 to 1-1/2 pounds chocolate coating 2 cups shredded fresh coconut or unsweetened flake coconut Instructions: Heat cream Read More …

Tempering Chocolate

Tempering chocolate is taking real chocolate, such as eating chocolate and preparing it for use.  There is no need to temper chocolate if you will be using it for baking, but in cases where you will be using it as a decorative garnish, or as a coating, it is highly recommended that you temper your Read More …

What kind of Chocolate?

I’m always getting questions about the types of chocolate I use in my baking and finding myself telling people that they should try a different type of chocolate for theirs – so today, I’d like to talk to you about the different types of chocolate you can use. Chocolate by Cocoa Content Most chocolates are Read More …

Crème Pâtissière (or Pastry Cream)

What the heck is crème pâtissière, you ask?  It’s a pastry cream used in many of the Martha Stewart’s Pies and Tarts recipes.  The recipe makes about 2 1/2 cups of cream. Ingredients: 1 cup milk 1/2 vanilla bean 1/4 cup + 1 tablespoon sugar 3 egg yolks 1 tablespoon corn starch 1 tablespoon flour Read More …

Candied Citrus Slices

This recipe for candied citrus slices comes from the 1985 edition of Martha Stewart’s Pies and Tarts.  They are super great frozen and set in the rim of your lemonade glass.  The book also states that you can use cirtus peels, instead of slices, by using a zester to remove the peels in thin sections. Read More …