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breakfast-brunch-dessert:

Chocolate Smores PieIngredients:For Crust-
1 graham cracker crust, baked and cooled completely
For Chocolate Cream Filling-
 7 oz fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped 
 1 cup heavy cream 
 1 large egg, at room temperature for 30 mins 
For Marshmallow Topping-
 1 teaspoon unflavored gelatin (from a 1/4-oz package)  
 1/2 cup cold water 
 3/4 cup sugar 
 1/4 cup light corn syrup 
 1/2 teaspoon vanilla 
 Vegtable oil for greasing 
Directions:For Chocolate Cream Filling-
 Make graham cracker crumb crust and reserve. 
 Put oven  rack in middle position and preheat oven to 350ºF. Put chocolate in a  large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy  saucepan, then pour hot cream over chocolate. Let stand 1 minute, then  gently whisk until chocolate is melted and mixture is smooth. Gently  whisk in egg and a pinch of salt until combined and pour into graham  cracker crumb crust (crust will be about half full). 
Cover edge  of pie with a pie shield or foil and bake until filling is softly set  and trembles slightly in center when gently shaken, about 25 minutes.  Cool pie to room temperature on a rack (filling will firm as it cools),  about 1 hour. 
Make Marshmallow Topping-
 Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute. 
 Stir  together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water  in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over  moderate heat, stirring until sugar is dissolved, then boil until  thermometer registers 260ºF, about 6 minutes. 
Begin  beating water and gelatin mixture with an electric mixer at medium  speed, then carefully pour in hot syrup in a slow stream, beating (avoid  beaters and side of bowl). When all of syrup is added, increase speed  to high and continue beating until mixture is tripled in volume and very  thick, about 5 minutes. Add vanilla and beat until combined, then  immediately spoon topping onto center of pie filling; it will slowly  spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely  with lightly oiled plastic wrap (oiled side down) and chill 3 hours  more. 
Brown Topping-
 Preheat broiler. 
Transfer  pie to a baking sheet. Cover edge of pie with pie shield or foil and  broil 3 to 4 inches from heat, rotating pie as necessary, until  marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack  10 minutes. Slice pie with a large heavy knife dipped in hot water and  then dried with a towel before cutting each slice. 
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breakfast-brunch-dessert:

Chocolate Smores Pie
Ingredients:
For Crust-

  • 1 graham cracker crust, baked and cooled completely

For Chocolate Cream Filling-

  • 7 oz fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
  • 1 cup heavy cream
  • 1 large egg, at room temperature for 30 mins

For Marshmallow Topping-

  • 1 teaspoon unflavored gelatin (from a 1/4-oz package)
  • 1/2 cup cold water
  • 3/4 cup sugar
  • 1/4 cup light corn syrup
  • 1/2 teaspoon vanilla
  • Vegtable oil for greasing

Directions:
For Chocolate Cream Filling-

  1. Make graham cracker crumb crust and reserve.
  2. Put oven rack in middle position and preheat oven to 350ºF. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).
  3. Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.

Make Marshmallow Topping-

  1. Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.
  2. Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260ºF, about 6 minutes.
  3. Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.

Brown Topping-

  1. Preheat broiler.
  2. Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.

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fyeahmegaman:

“Shupah Fightin’ Rowbot *dur nee ner neer* MEGAMANG!!”

fyeahmegaman:

“Shupah Fightin’ Rowbot *dur nee ner neer* MEGAMANG!!”

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breakfast-brunch-dessert:

Pecan Ice Cream Roll
1 1/2 cups pecans (5 oz), toasted and cooled 
3/4 cup sugar, divided 
2/3 cup all-purpose flour, divided 
5 large eggs, separated 
3 tablespoons whole milk 
1 teaspoon pure vanilla extract 
1/4 teaspoon salt 
1 1/2 pints vanilla or butter pecan ice cream, softened slightly
Directions
Preheat oven to 350°F with rack in the middle. 
Butter baking pan and line bottom and sides with parchment paper. Butter parchment and dust lightly with flour, knocking out excess. 
Pulse pecans with 1/4 cup sugar and 1/3 cup flour until very finely ground. Transfer to a large bowl and whisk in yolks, milk, vanilla, and salt. 
Beat whites with a pinch of salt using an electric mixer on medium speed until they just hold soft peaks. With mixer on low speed, add remaining 1/2 cup sugar in a slow stream. 
Beat on medium-high speed until whites hold stiff, glossy peaks. Fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. 
Sprinkle remaining 1/3 cup flour over batter and fold in. 
Pour batter into sheet pan, spreading evenly. Rap pan against counter a few times to release any air bubbles. Bake until golden and springy to the touch, 18 to 25 minutes. Cool cake slightly in pan, about 10 minutes, then cover with a sheet of parchment and invert cake onto a large rack. Peel off parchment. Cool to warm, about 5 minutes more. 
Transfer cake on parchment to a work surface. Trim edges with a serrated knife. With a short end nearest you, spread ice cream over cake, leaving a 1-inch border along bottom end, a 3-inch border along top end, and a 2-inch border along each long side. Using parchment as an aid, roll up cake. Transfer to a parchment-lined small baking or sheet pan and freeze until ice cream is firm, about 3 hours.
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breakfast-brunch-dessert:

Pecan Ice Cream Roll

  • 1 1/2 cups pecans (5 oz), toasted and cooled 
  • 3/4 cup sugar, divided 
  • 2/3 cup all-purpose flour, divided 
  • 5 large eggs, separated 
  • 3 tablespoons whole milk 
  • 1 teaspoon pure vanilla extract 
  • 1/4 teaspoon salt 
  • 1 1/2 pints vanilla or butter pecan ice cream, softened slightly

Directions

  1. Preheat oven to 350°F with rack in the middle. 
  2. Butter baking pan and line bottom and sides with parchment paper. Butter parchment and dust lightly with flour, knocking out excess. 
  3. Pulse pecans with 1/4 cup sugar and 1/3 cup flour until very finely ground. Transfer to a large bowl and whisk in yolks, milk, vanilla, and salt. 
  4. Beat whites with a pinch of salt using an electric mixer on medium speed until they just hold soft peaks. With mixer on low speed, add remaining 1/2 cup sugar in a slow stream. 
  5. Beat on medium-high speed until whites hold stiff, glossy peaks. Fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. 
  6. Sprinkle remaining 1/3 cup flour over batter and fold in. 
  7. Pour batter into sheet pan, spreading evenly. Rap pan against counter a few times to release any air bubbles. Bake until golden and springy to the touch, 18 to 25 minutes. Cool cake slightly in pan, about 10 minutes, then cover with a sheet of parchment and invert cake onto a large rack. Peel off parchment. Cool to warm, about 5 minutes more. 
  8. Transfer cake on parchment to a work surface. Trim edges with a serrated knife. With a short end nearest you, spread ice cream over cake, leaving a 1-inch border along bottom end, a 3-inch border along top end, and a 2-inch border along each long side. Using parchment as an aid, roll up cake. Transfer to a parchment-lined small baking or sheet pan and freeze until ice cream is firm, about 3 hours.

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