Lemon Bars

I was on the search for a good lemon bar recipe for a while...all came up short. Most had too little crust, or not enough lemon filling, or waaaay too much sugar! Even the amount I use in this recipe is the most that I've ever used! BUT that's the price you pay when you're dealing with desserts that require fresh lemon juice; hashtag, sorry-but-not-sorry!

INGREDIENTS:

FOR THE CRUST:

2 sticks (1 cup) of softened, unsalted butter

1/3 cup of sugar

2 cups of all purpose flour

the zest from 2 lemons

1/4 tsp of salt

FOR THE LEMON FILLING:

6 LARGE eggs

2 cups MINUS 2 Tablespoons of caster sugar

3/4 cup of sifted all purpose flour

1/4 tsp of salt

3/4 cup of fresh lemon juice

YOU WILL ALSO NEED:
powdered sugar

INSTRUCTIONS:
PREHEAT YOUR OVEN TO 350 DEGREES F.

1. Place your butter into a large mixing bowl and beat it until it has dispersed all over the bowl, about 20-30 seconds. Add in your granulated sugar and beat for 30 seconds more. Add the flour, salt, and lemon zest and mix until combined and crumbly. Pour your shortbread mixture into a 13x9 inch glass pan and firmly press the mixture down, making a nice even layer. Bake for about 30 minutes, or until the edges have turned slightly golden brown. When there's about 10 minutes left, gather all of the ingredients for the lemon filling.

2. Into a large mixing bowl, whisk together your eggs, caster sugar, sifted all purpose flour, and salt. Finally, add in your fresh lemon juice and whisk until smooth.

3. Pour your lemon filling onto the hot crust, LOWER THE OVEN TEMP TO 325 DEGREES F. and bake for about 20 minutes, or until there's a slight jiggle in the middle of your pan when you wiggle it.

4. Remove the pan from the oven, allow it to cool to room temp. and then place a piece of saran wrap over it. Refrigerate until lemon bars have fully set, about 3 hours, or even better, overnight!

5. Remove lemon bars from the fridge, and allow them to come to room temp before dusting with powdered sugar. Cut into squares and serve immediately!

NOTES:

-Make these ahead! Place lemon bars into the freezer after you're done baking and pull them out whenever you want some! Make sure you allow it to come to room temp before dusting with powdered sugar.

-You may use any 13x9 inch pan, but I love the results the glass pan gives me.

-Dip your knife into some hot water before cutting into your lemon bars to get those perfect squares!

-I usually get 3/4 cup of lemon juice from the larger lemons. If you use Meyer lemons, they are less acidic and require less sugar. If you use the tiny lemons, those are REALLY acidic, and I'd recommend using the full 2 cups of sugar.

-To make caster sugar, just pulse granulated sugar in a food processor until smooth.

-Different pans yield different cooking times, so I'd recommend checking on your lemon bars after 15 minutes.

-Make sure your crust is fully baked before adding in your filling.

Strawberry Crumb Bars

I don't know about you guys, but strawberry flavored ANYTHING is my absolute favorite! These strawberry crumb bars aren't overly sweet (as with most of my desserts) and have this yummy, crumbly topping made with cinnamon and nutmeg...YUM!

INGREDIENTS:

1 lb. of fresh strawberries chopped

1/4 cup of sugar

1/2 tsp of vanilla extract

1 Tablespoon of cornstarch

FOR THE CRUST:

2 cups of all purpose flour

1/4 cup of sugar

1/4 cup of brown sugar

pinch of salt

zest from one lemon

1 egg lightly beaten

1/2 cup of SOFTENED unsalted butter, cubed

FOR THE CRUMB TOPPING:
1/2 cup of all purpose flour

1/2 cup of crispy rice cereal

1/2 cup of sugar

1 Tablespoon of brown sugar

pinch of salt

cinnamon to taste

ground nutmeg to taste

1/4 cup of melted butter flavored shortening (may sub for butter)

YOU WILL ALSO NEED:

13x9 inch baking dish

parchment paper

INSTRUCTIONS:

PREHEAT OVEN TO 375 degrees F.

1. Place your chopped strawberries into a mixing bowl and add in your sugar, vanilla extract, and cornstarch. Mix well and set aside.
2. Make your crust: into a mixing bowl, add in your all purpose flour, sugar, brown sugar, pinch of salt, zest from one lemon, and egg. Add in your cubed softened butter, and using a fork, begin to mix your ingredients together. Once slightly combined, use your hands to mix it until crumbly. REMOVE 1/2 CUP OF THIS MIXTURE AND SET THIS ASIDE.
3. Press your crust mixture firmly into your baking dish fitted with a piece of parchment paper.
4. Take your strawberry mixture and pour it evenly over your crust.
5. Make your topping: into a mixing bowl, add in your all purpose flour, sugar, brown sugar, crispy rice cereal, pinch of salt, cinnamon, nutmeg, and melted shortening. Mix it until crumbly. Take your 1/2 cup of reserved mixture from earlier, and add that into your mixing bowl until well combined.
6. Take your crumb topping and spread it evenly over your strawberries. (You may not use all of the crumb topping)
7. Bake for 45 minutes or until topping is slightly browned. Allow to cool completely before slicing.

Easy Apple Turnovers

These apple turnovers have quickly become a favorite in my home! They are easy to make but in no way, shape, or form, do they look easy. All you need is some good ol' frozen puff pastry sheets and you will have your dessert ready in no time! They taste great on their own, but the vanilla glaze will definitely take it over the top! The glaze may taste like something is missing when it's on its own, but I promise you, when you take that first bite of that flaky, buttery, and apple filled turnover, you will soon realize that making the vanilla glaze was probably the best decision that you've ever made in your life.

Wow, sometimes I don't realize how deep I can get when I start to talk about pastries.

PASTRIES ARE LIFE.

PASTIES CAN BE LIFE, TOO...If that's your thing.

I won't judge you. Just kidding--I totally will.

INGREDIENTS:
2 frozen puff pastry sheets, thawed on counter for 30-40 minutes

2 large Fuji apples (or 3 smaller ones)

2 Tbsp of unsalted butter

1/2 cup of packed brown sugar

1/2 tsp of cinnamon

ground nutmeg to taste

pinch of salt

FOR THE EGG WASH:

1 whole egg

a bit of water

FOR THE VANILLA GLAZE:
1 cup of SIFTED powdered sugar

2 Tablespoons of milk

1/4 tsp of vanilla extract

YOU WILL AlSO NEED:
granulated sugar

8 small cubes of unsalted butter (optional)

2 large baking sheets

parchment paper

INSTRUCTIONS:
1. Remove your two sheets of frozen puff pastry from the packaging and leave it out on your counter while you chop up your apples.
2. Peel and then dice up your apples into small, uniform pieces.
3. Into a saucepan on medium high heat, add in your butter, diced apples, brown sugar, salt, cinnamon, and nutmeg. Mix well. Bring this to a rolling boil and cook for 5 minutes, or until most of the liquid has evaporated. Remove filling from saucepan, place into a small bowl, and set aside. Allow to cool before using. You may also refrigerate the filling before use.
*PREHEAT YOUR OVEN TO 400 degrees F.
4. Place one of your puff pastry sheets onto a clean surface dusted with some flour. Place the other sheet back into the fridge until you are ready to use it. With a floured rolling pin, carefully roll out your puff pastry a bit to remove any cracks.
5. Slice into 4 equal squares.
6. Place 2 heaping Tablespoons of filling into the middle of your puff pastry. Place a dab of butter (if using) right on top of your filling. Fold over one corner of the pastry, creating an even triangular shape. Take a fork, dip it into some flour, and firmly crimp to seal the outer edges. Continue process with the other 3 squares and place them onto a baking sheet lined with parchment paper.
7. Using a serrated knife, make two small cuts on top of the turnover. Brush with some egg wash, sprinkle a nice pinch of granulated sugar, and bake for about 20-25 minutes, or until golden brown. Allow to cool down a bit before glazing. Serve immediately.

TO MAKE THE VANILLA GLAZE:
Into a mixing bowl, add in your sifted powdered sugar, milk, and vanilla extract. Whisk until smooth. Place finished glaze into a piping bag or snip the corners of a small ziplock baggie.

NOTES:While you have your first batch of apple turnovers baking, begin making your other batch. Place your apple turnovers on your second baking sheet lined with parchment paper, cover with foil, and place them into the fridge until ready to bake.

The Best Chocolate Chip Cookies (Ever?)

I've tried many different recipes for chocolate chip cookies over the years, and this one is definitely my favorite...EVER! It's soft and chewy, and if you bake it for just a tad bit longer, you get this delicious, and ever so crunchy bite, just around the outer edges.

Mmmm...cooooooookie (in Cookie Monster's voice)

INGREDIENTS:

2 cups of SIFTED all purpose flour

1/2 tsp of baking soda

1/2 tsp of salt

3/4 cup of softened SALTED butter

3/4 cup of packed brown sugar

1/2 cup of white granulated sugar

1 Tablespoon of vanilla extract

1 whole egg

1 egg yolk

1 1/4 cup of semi sweet chocolate chips

INSTRUCTIONS:

1. Into a bowl, sift your flour, baking soda, and salt.

2. Using your stand mixer fitted with your paddle attachment, add in your brown sugar, white sugar, and softened butter and cream for 3 minutes on medium speed. Scrape down the bowl as needed.

3. With your mixer on "stir", add in your egg, egg yolk, and vanilla extract. Turn the mixer up to speed 4 (medium speed), and mix just until combined.

4. With your mixer on "stir", slowly incorporate your dry mixture, a little at a time, just until mixed. Scrape down your bowl at least once.

5. Add in your chocolate chips just until combined.

6. Place a piece of parchment paper onto a baking sheet and using an ice cream scoop (for smaller cookies, use a melon baller) and scoop out your cookies.

7. Bake cookies in a preheated 325 degree oven for 15 minutes, or until edges are slightly golden brown. Allow cookies to cool on the baking sheet for 5-7 minutes before transferring onto a wire rack to cool completely.

*This recipe was inspired by the recipe I found here.

NOTES:

-This recipe was recently updated! If it looks different than the video I posted, THAT'S BECAUSE IT IS! The updated recipe just uses softened butter instead of melted. :)

-If you want to make smaller cookies (using a melon baller) the cookies will bake a bit faster.

- You MUST freeze the batter before baking because if you don't, your cookies will spread quite a bit.

- Adjust baking time, depending on how long your cookies have been in the freezer.

-These cookies are even better the next day! :)

Nom Plai Ai (glutinous rice balls filled w/palm sugar)

If you are Cambodian and looooove your desserts like I do, then these sweet little suckers need no introduction. They are like...little soft pillows, filled with happiness and joy and then off topped with a little bit of heaven.

You do get what I'm saying, right?!?



Ingredients:

For the dough:

1 lb of glutinous rice flour

1 1/2 cups-2 cups of LUKE WARM WATER

A pair of food safe gloves

To make the filling:


8 small pieces of palm sugar (about 4.4 ounces)
2 Tbsp of water
*makes about 28 dime sized balls

Other ingredients:


shredded unsweetened coconut
some coconut oil or vegetable oil

INSTRUCTIONS:


1. Place your palm sugar into a microwave safe bowl and then add in your water. Cover with saran wrap and microwave on HIGH for 1 minute. Drain out all excess water and stir until smooth.
2. Let your palm sugar firm up SLIGHTLY (about 2 minutes) and begin to roll them into dime sized balls. Work quickly because as it cools, it becomes more difficult to shape. Place palm sugar balls onto parchment paper and set aside.
3. Pour your glutinous rice flour into a large (very large, if you have it) mixing bowl, and add in 1 1/2 cups of luke warm water. Begin to work the water into the dough until it forms a ball. If you need to, add the rest of the water in and continue to work the dough. Once it starts to come together, continue kneading for about 3 more minutes. When done, cover with saran wrap.
4. Boil a large pot water.
5. Take a small piece of dough and work it into a nice, smooth ball. Use your thumbs and flatten it out and place a piece of palm sugar in the middle. Using your fingers and hands, close and then smooth out the seams. Gently, smooth out the finished balls by using the circular motion as seen in the video, below. Place them on parchment paper until ready to cook.
6. Add your balls into the boiling water (being careful not to overcrowd) and cook them until they float to the top. Place them into a colander to drain slightly. THE FILLING WILL BE EXTREMELY HOT! Please allow several minutes to pass before consuming!!
7. Roll your glutinous rice balls into some coconut oil (this prevents them from sticking to one another) and then top them off with some shredded coconut.
NOTES:
As soon as you've made your dough, you must use it immediately. The longer it sits out, the more dry the dough will become and then it will be a pain to work with! In the video, I placed the rice balls onto mini cupcake liners but I recommend against this! They still stuck like crazy to the liner and I MAY or MAY HAVE NOT eaten a few cupcake liners in the process because they were THAT GOOD. Maybe if you generously coated them in coconut oil first, they wouldn't stick as much. Also, it's good to have some extra rice flour on hand just in case your dough is too wet.

Mini fruit tarts

Who wants to spend all day in the kitchen, preparing for a Valentines Day dessert that'll just get devoured in MINUTES?? NOT I!! Look no further!! Flakey crust?? GOOD. Vanilla pastry cream?? GOOD. Fresh fruit. GOOD. Need I say more??

Ingredients for the crust:
1/2 cup of all purpose flour plus 2 Tbsp more
1/4 cup of pecans
2 pinches of salt
1 1/2 Tbsp of sugar(I used brown sugar in the video cause I ran out of regular sugar)
1/2 stick(4 Tbsp) of cold, cubed butter
1-2 tsp of cold, ice water

For the filling:
1 1/4 cup of whole milk(divided)
3 large egg yolks(reserve the egg whites for the royal icing)
7 Tbsp of sugar(divided)
2 Tbsp of cornstarch
a pinch of salt
1/2 tsp of vanilla bean paste(or half of a scraped vanilla bean pod or half a tsp of vanilla extract)
4 ounces of softened cream cheese

For the topping:
Fresh fruit of your choice

For the glaze:
1/4 cup of apricot jelly
1 Tbsp of water

For the chocolate hearts:
1/2 bag of cocoa flavored candy melts

For the royal icing:
3 large egg whites
about 5 cups of powdered sugar
1 tsp of vanilla extract
some water

Additional items needed:
2-3 mini tart pans(something with a removable bottom or a springform pan)
dried beans or pie weights
2 disposable piping bags
Wilton tip #1 or #3
Silpat or parchment paper

To make the crust, place your flour, pecans, salt, and sugar into a food processor and pulse until your pecans are finely ground. Add in your cold butter, and pulse some more until the mixture resembles corn meal. With the motor still running, add in your ice cold water, until the mixture comes together, and start to form a ball. Start off with 1 tsp of water and then add more if you need to. Turn out your dough onto a piece of saran wrap, flatten it out into a disc, and then chill in the fridge for 20 minutes.

Preheat your oven to 375 degrees.

Remove your dough from the fridge and divide it into 3 equal pieces. Place the dough into your mini tart pans and press into an even layer of the pan and also up along the sides. Freeze until firm, about 15 minutes.

Place your pans on a baking sheet and line the crust with foil. Fill them with dried beans or pie weights and bake for 12 minutes. Remove the foil and dried beans and continue to bake until golden brown, about 8 more minutes. Transfer onto a wire rack to let them cool completely.

Next, make the glaze. Place your apricot jelly and water into a small saucepan and cook over medium low heat. Once your jelly has melted down(about 10-15 minutes), strain the mixture and set aside for later use.

To make the filling, whisk together your egg yolks, 3/4 cup of milk, 3 Tbsp of sugar, a pinch of salt, and 2 Tbsp of cornstarch. Set aside. Next in a small saucepan, add the remaining 1/2 cup of milk, 4 Tbsp of sugar, and 1/2 tsp of vanilla bean paste. Bring this mixture to a simmer over medium heat. While whisking, take your hot milk and pour a little bit into your egg yolk mixture(this is called tempering). Keep whisking and slowly start adding in small dribbles of the hot milk, until half of it is mixed in. Now, you may start adding in steady streams until everything is mixed in. Strain the mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture becomes thick(it should resemble the texture of yogurt). Remove pan from heat and whisk in your softened cream cheese. If you did not use vanilla bean paste, this is where you may add some vanilla extract. Place filling into cooled crusts and put them into the fridge while you work on your chocolate hearts. You may also pour the cream cheese/pastry cream into a bowl, place saran wrap directly on the surface, and refrigerate until ready to use.

For the heart shaped chocolate hearts: Follow the directions on the packaging and melt your candy melts in the microwave. Stir and then place it into a disposable piping bag. With a pair of scissors, snip a tiny bit off, and then pipe a heart onto your silpat or parchment paper that has been placed on a baking sheet. Fill the heart with more chocolate and smooth it out using a toothpick. Give the pan a few whacks on the counter to release any air bubbles that may have formed. Refrigerate until set.

How to make the royal icing: Place your egg whites into your stand mixer and beat on medium low until frothy. About 2 minutes. Add in some powdered sugar in batches until all mixed in. Add in your vanilla extract. Stop the mixer and scrape down the bowls a few times to remove any large lumps. Continue to beat until smooth. Add in some water if it's too thick or more powdered sugar if it's too thin. You want to be able to pipe some out for writing. Place Wilton tip #1 or #3 into a disposable piping bag and put some royal icing in it. Twist and secure tightly.

Remove your chocolate hearts from the fridge and write a sweet message on them. Place them back into the fridge to set.

Arrange your fruit on the pastry cream, and using a pastry brush, brush on some glaze, then top off with your chocolate heart. Serve immediately! :)

Candy Bar Cake

WARNING: THIS CAKE IS DELICIOUS AND INSANELY SWEET!

If you have a history of high blood pressure or if diabetes runs in the family, please advise your family physician before attempting to BAKE or EAT this cake.

The chocolate buttercream in this cake is great but like most buttercreams it's just a little too sweet in my opinion. Next time I make this cake, I 'm going to take the suggestion of a friend and use softened chocolate ice cream instead! Sounds yum, right?!? But oh man, don't even get me started on that dulce de leche layer!! It is TO DIE FOR and I can see myself just scarfing down a whole bowl of that stuff!! YUM AND YUM!!

For the cake:

1 (10.75 ounce) frozen pound cake
5 ounces of semi sweet chocolate chips
2 sticks of unsalted butter, at room temperature
4 Tbsp of milk
1 tsp of lemon powder extract
1 pound of powdered sugar
1 cup of salted roasted peanuts
2 (13.4 ounce) cans of dulce de leche

For the chocolate coating:

12 ounces of semisweet chocolate chips
1 stick of cold unsalted butter, cubed

*To make the "squiggle" on top of the cake you will need:

1 cup of semi sweet chocolate chips
3 Tbsp of unsalted butter, room temp

Optional: cake board

Assemble the cake:
Trim 1/4 inch off of the short ends of the pound cake, then trim the domed top to make it flat. Slice the cake in half horizontally to make two equal sized triangles.

Microwave the chocolate in 30 second intervals, stirring until melted. Beat your butter until smooth and then slowly add in your powdered sugar, lemon juice powder, and milk. Beat until smooth, scraping the bowl at least once. Beat in your melted chocolate. Add more milk if needed, to make the frosting spreadable.

Lay the cake on your cake board(if using), and place it on a wire rack set on a rimmed baking sheet. Spread some of the frosting on one short end of each cake and press together firmly to form a long rectangle.

Spread the remaining layer of your chocolate buttercream onto your cake, making it at least 1 inch thick. Smooth the tops and sides with an offset spatula. Freeze until firm, about 30 minutes to an hour.

Mix the peanuts and dulce de leche in a bowl.

Remove the cake from the freezer. Spread an even layer of the peanut mixture over the chocolate buttercream and freeze again for another 30 minutes to an hour.

Meanwhile, make the chocolate coating by microwaving the chocolate and butter in 30 second intervals, stirring until smooth. Remove the cake from the freezer and spread the chocolate over and around the cake. Use an offset spatula to smooth the top and sides of the cake. Dip the spatula in hot water, and wipe off excess, and smooth out chocolate until smooth. Freeze for 5 minutes or just until firm.

Melt 1 cup of semi sweet chocolate chips with 3 tablespoons of butter in microwave. Stir until smooth. Remove cake from freezer and pour chocolate mixture in a thin line on top of the cake. Smooth out slightly. Starting at the short end of the cake, dip the edge of an offset spatula into the chocolate at an angle and gently pull up, repeating along the top of the cake to create a wave pattern. Chill for 15 minutes in fridge before serving!

Recipe adapted from Food Network Magazine.

Strawberries and Cream Christmas Shooters

For the red layers(yields about 4 cups):

12 ounces of FROZEN strawberries
2 ripened bananas
1/2 cup of strawberry flavored sundae syrup
2 Tbsp of sugar(optional)

For the white layers(yields about 3 1/2 cups):

6 heaping scoops of frozen vanilla greek yogurt(may sub for vanilla ice cream)
2 frozen bananas
3/4 cup of half and half(may need more if your blender sucks)

For rimming your CHILLED shooter glasses you will need:

some light corn syrup
green sprinkles

Notes: Make sure none of your layers are super thin. If it seems too runny, add more frozen yogurt(or frozen strawberries) to thicken it up. If the mixture is too thin, you will have a hard time layering them(but if it's too thick then you will have a hard time drinking them too). Haha. These keep well in the fridge for a few hours. The white layer will begin to separate the longer you let them sit so I would recommend drinking within an hour or two after you've made them(at room temp it will begin to separate after 1-2 hours). Watch the video below to see how it's done! Thanks for stopping by guys!!

-Sav

How to make chocolate bark

There are many ways to have fun with chocolate bark. You can use dark or white chocolate, add nuts or dried fruits for an added kick. Today, I'm making thin pieces of chocolate bark to use as a side garnish for my mini creme brulee. They are super easy to make but will look like you spent all day on them! Whatever the occasion, they are soooo much fun to make and will surely please all of your guests!

You will need:
Good dark chocolate(I like Lindt)
White chocolate
Some sort of plastic sheet(or parchment paper)
Cookie sheet
Piping bags or ziplock bag

Place your parchment paper or plastic transfer sheet on a cookie sheet and set aside. Watch the video below to see where I got my plastic transfer sheet.

Take your dark chocolate and chop it up into smaller chunks. Microwave for 1 minute(if you are using a full bar of chocolate), remove and stir. Place back into microwave, and microwave for another 15 seconds. Stir until smooth. If you need to, continue heating chocolate using 15 second increments. Don't overcook it. If you do, it will become grainy and you will have to throw it out!

Using a spatula, spread a thin layer of melted chocolate onto your plastic transfer sheet. Reserve a small amount and place into a disposable piping bag for later use. Place the chocolate in the fridge and allow to harden while you continue with the white chocolate.

Melt your white chocolate using the same process as stated above. Place it into a disposable bag and snip off a tiny bit off of the end. Start to drizzle the white chocolate over the dark chocolate using whatever technique/design you'd like! Allow the white chocolate to harden before drizzling some dark chocolate over the tops as well. Place finished product in the fridge and allow to harden overnight. Break up pieces of your chocolate bark and use it in whatever way you'd like!

Notes: If you want to get real fancy, online stores carry sugar transfer sheets with beautiful and intricate designs that transfer onto your chocolate once hardened. I plan on ordering some next week and I will post a video on the outcome soon!! Until then, thanks for stopping by and watching the vid!! :)

Mini Creme Brulee

There are two things that I almost ALWAYS, order for dessert at a restaurant: tiramisu or creme brulee. I've had good creme brulee and I've had bad ones...but although I may be partially biased, my creme brulee may be one of the best! Don't want to believe it?? Give a try!! I DOUBLE dog dare you to NOT LIKE IT!! :)

-Sav

You will need:
1 pint of heavy cream
1 cup of Creme Brulee coffee creamer by Nestle
6 extra large egg yolks
1/4 cup of caster sugar
1 tsp of vanilla bean paste(or 1 tsp of vanilla extract/1 vanilla bean pod)
hot water
Raw turbinado sugar for the tops
Preheat your oven to 325 degrees.

Place your heavy cream, creme brulee coffee creamer, and vanilla bean paste in a pot and bring it to a quick rolling boil. Turn off heat, remove and set aside. Allow to cool for 20 minutes.

While your cream mixture is cooling, take your caster sugar and whisk it into your egg yolks until it's a pale yellow color. Once your heavy cream mixture has cooled slightly, pour it into something with a spout to allow easy pouring. Pour in a few dribbles of heavy cream into the egg yolk mixture to temper. Never stop whisking to prevent cooking your egg yolks. Slowly, start to incorporate the heavy cream in a steady stream and once you've got half of it mixed in, you can start pouring in heavier streams until you're done.

Strain the mixture using a fine mesh sieve and again, pour it into something with a spout.

Take a roasting pan or cake pan and place your mini ramekins in them. Transfer your pan onto your middle oven rack(careful your oven is hot, duh)and slowly fill each ramekin. SLOWLY, add in some hot water, being very careful not to get any water into your creme brulee. Bake for 25- 30 minutes if you are using mini ramekins or up to 45 minutes or more for larger ramekins. They are done when they slightly jiggle in the middle when tapped.

Remove from oven and let them cool before placing in fridge to allow it to fully set! I recommend leaving them overnight, which is great cause I love being able to do things a day ahead before a big party! Remove from fridge and allow to come to room temp before adding raw sugar to the tops and torching. Wait 5 minutes to allow the tops to harden, then serve immediately!

Notes: If you can't find raw sugar and only have white granulated or brown sugar on hand, I recommend that you "dry" them out before you torch it. I would place an equal amount of white and brown sugar, on a cookie sheet and place it in the oven immediately after you've finished baking the creme brulee. Prop the door open and place the cookie sheet on the lowest oven rake if possible. "Bake" for 10 minutes, let it come to room temp, and then proceed with torching.

Mini Nutella and Banana Crepes

You will need:
1 1/3 cup of flour
3 T of ricotta
3 eggs
3/4 cup of milk
3/4 cup of cold water
4 T of melted butter(plus more for frying crepes)
1 tsp of vanilla extract
1 T of sugar
1/2 tsp of salt

Optional garnishes and filling:
Nutella
strawberry or raspberry jam
whipped cream
bananas
powdered sugar
*you will also need a two inch biscuit cutter(optional)

Put all of the ingredients listed above into a blender. Blend it for 30 seconds. Stop motor, scrape the sides down to make sure you have no flour sticking to the sides. Put the lid back on and puree for 30 more seconds.

Place a stainless steel skillet on your stovetop and turn heat on to medium. When it's nice and hot, add in some butter and swirl it around the skillet. Lift your skillet up OFF of the stove and quickly pour in some batter and swirl that around to evenly distribute the batter as well. Place skillet back on stove top and allow to cook until slightly browned on bottom. Once browned, flip over and cook for 15 more seconds or so.

Watch my video below on how I prepare these cute, mini, bite sized desserts!

Peaches and Cream Mousse Parfaits

Hello, my friends!! These little guys are almost too cute to eat, aren't they?? These take literally MINUTES to prepare and are so fun to make! I promise you, that no matter what kind of crowd you're serving...that your guests will be utterly IMPRESSED!! I made these at my husband's 30th bday bash and they were a hit! The only difference, was that I used mango puree instead of peach puree when I served these last November. The requests for the recipe came pouring in but I told everyone that they would have to wait until I posted the recipe on Youtube. Am I thoughtful, or what?? :)

Love,
Sav (Oh, and fyi--scroll all the way down to view the video on how to make these!)

You will need:

2 cans of peaches in light syrup(if you are using fresh fruit you will need about 3 cups of fruit puree)
1/4 of NAKED BRAND Mango Smoothie(or you may add some peach schnapps for a little kick)
1 tsp of orange extract
1 cup of caster sugar(pulse sugar in food processor for 20 seconds)
2 extra large egg whites(at room temperature)
1/2 cup of boiling water
1 package of gelatin
1 cup of heavy whipping cream
2 drops of GEL food coloring

For the whipped cream topping:

2 cups of heavy whipping cream
1 Tablespoon of vanilla extract
2/3 cup of powdered sugar

You will also need:

some shooter glasses/mini dessert glasses
piping bags and a star cake tip
an egg carton(optional)

Drain out all the liquid from your canned peaches. Add in your peaches, orange extract, caster sugar, and mango smoothie(or liqueur of your choice) into a blender and puree until smooth. Pour your peach puree into a large bowl and set aside.

Add the gelatin into the boiling water and stir until completely dissolved. Set aside and allow to cool slightly and then add it into your peach puree. Stir to combine. Also add in two drops of gel food coloring. I didn't film that part, but it's important you add it in to retain that pretty peachy color.

Beat your egg whites until stiff. Set aside.

Beat your heavy whipping cream in a well chilled bowl until stiff. Using a balloon wire whisk, start off by taking some whipped cream and folding it into your peach puree. Once combined, take a little bit of your egg whites and fold it in gently as well. Interchange the two and repeat the process a few more times.

Next take your shooter glasses and place them at an angle on your egg carton. Place your egg carton on a large baking sheet...it makes transferring your mousse into the fridge a lot easier. Put your mousse into something with a spout, and then gently pour until the mousse reaches the top of the rim. Repeat with the rest of the glasses. Once all filled, move them into fridge and allow to set overnight.

Take some mini martini glasses, wet the rim very well with some water, and swirl the glasses in some orange or yellow sprinkles. Pour in your mousse half way up the glass. Once done, place into the fridge as well.

Once the mousse has set make your whipped cream topping. Add heavy cream into well chilled bowl and beat until soft peaks. Add in your vanilla extract and powdered sugar and beat until stiff. Place some whipped cream(reserve the rest) into a disposable piping bag or ziplock baggy and cut about 1/4 inch or so off of the tip. Pipe the whipped cream into the shooter glasses just until you hit the rim. Using a different piping bag, fitted with a star cake tip, pipe the tops, using a circular motion, just as you would when frosting a cupcake. Garnish with mint and refrigerate until ready to serve!

If using mini martini glasses--first add a dollop of whipped cream and then flatten it out. Then top with whipped cream using the star tip just as described above. Garnish with mint leaves. Refrigerate until ready to be served!

Notes:

If you can find ripened mangos where you are then I suggest you try that variation out too! Since I couldn't find ANY ripened mango in town I decided to try out peaches and this variation is delicious too!! Just take a few mangos, peel the outer skin, rough chop the mango, and puree in blender the same way as in the video! Add in some of your favorite fruity liqueur to make it even MORE FANTABULOUS! :)

The Ultimate Cinnamon Roll Recipe

Mmm..Cinnamon rolls!! Not just any cinnamon roll...these are super soft, HUGE, and taste HEAVENLY!! They may not be forgiving for my figure, but what the hell, I was having a terrible day and the fat girl inside of me was DYING to come out and play! Try this recipe out and you won't be disappointed!!

-Sav the savage

For the dough you will need:

1 cup of warm water
2 tsp of active dry yeast
1/4 cup of sugar
1 extra large beaten egg
3 1/2 cups of unbleached all purpose flour
1 T of potato flour(NOT POTATO STARCH/POTATO STARCH FLOUR)
*3 T of bakers special dry milk powder
1 T of vital wheat gluten
*1 tsp of diastatic malt powder or dough enhancer(use 2 tsp of malt powder if you are using this dough for baked bbq buns!!)
1 1/2 tsp of salt
Vegetable oil
Softened butter for pan

For the filling you will need:

1/3 cup of brown sugar
3 T of white sugar
1 1/2 tsp of cinnamon
2-3 T of melted butter

For the frosting you will need:

2 pkgs of softened cream cheese
1 stick of SALTED butter
1 1/4 cup of powdered sugar(or more if you like it sweeter)
1 tsp of vanilla extract
*This frosting makes enough for two batches so cut recipe in half or keep the rest in an airtight container and keep in fridge for later use).

*You can purchase the diastatic malt powder and baker's special dry milk from King Arthur's website! I wouldn't skip out on these two items because I KNOW, it's what sets my recipe apart from others. The result is a softer and fluffier cinnamon roll. Bakers dry milk powder is NOT the same as the dry milk powder found in your local grocery store! A lot of people use milk in their recipe but I find that dry milk powder works best, especially when using with yeast. If you MUST use milk, use skim milk instead of whole milk.

Here's a link to King Arthurs website: http://www.kingarthurflour.com

Take your warm water and add in your sugar. Sprinkle in your yeast and allow to proof for about 5-7 minutes or so. You know your yeast is activated when your mixture looks foamy/creamy.

While your yeast is proofing, take your all purpose flour, potato flour, vital wheat gluten, salt, diastatic malt powder, and bakers dry milk powder, and combine them in a large mixing bowl.

Take your egg and slightly beat it with a fork and set aside.

Once your yeast is activated, give it a small stir to loosen up the sugar that has sunk to the bottom. Pour it into your flour mixture along with your beaten egg. Mix it with a wooden spoon until fully incorporated.

Pour your dough into a food processor and pulse for about 1 minute and 20 seconds. Take a small handful of flour and spread it on a clean work surface. Dump out your dough onto the counter and work quickly with your hands to make a small, more manageable ball. It doesn't need to be completely smooth for this part. It'll be slightly tacky and wet, but try to refrain from adding any additional flour.

Place your dough into a slightly oiled bowl. Toss the dough to coat to prevent a crust on the tops. Cover the bowl with saran wrap and allow to double in size, about an hour.

While your dough is rising, make your filling. Mix your cinnamon, brown sugar, and white sugar in a small bowl and set aside.

After an hour or so, remove your dough from the bowl, and place it on a lightly floured surface. Take your lightly floured rolling pin and shape your dough into a large rectangular shape, trying to make it as even as possible.

Take some melted butter and spread it over the dough but not all the way to the edges.

Take your brown sugar and cinnamon mixture and spread it on the melted butter, leaving at least 1/4 inch space along the borders.

Roll up your dough into a tight log and pinch to seal the seams. Do the same to the ends.

Take a pastry cutter or serrated knife and lightly coat it with some baking spray. Cut your log in half at first and then proceed with cutting the rest into even slices. If you want really big cinnamon rolls, cut 6 to 8 slices instead of 10-12. The bigger the slices, the faster the second rise as well!

Take some softened butter and spread it in your baking dish.

Place your rolls cut side down in your baking dish, spray some cooking spray(like pam) on a piece of saran wrap, cover your pan, and then wait till tripled in size. Don't forget to allow some room for your rolls to grow(at least 1/4 inch to 1/2 inch in between each roll). Let them rise in a warm, draft free place until tripled in size! Two hours is a good time for me but may differ for you!

Once your rolls are ready, bake them in a preheated 325 degree oven for 25 minutes.

While your rolls are baking, take your softened cream cheese, softened butter, powdered sugar, and vanilla extract and beat until nice and creamy. Taste check and add more powdered sugar if you wish. Set aside.

Once your cinnamon rolls are done baking Take some melted butter and lightly coat each roll. This will add to the overall softness of it. Immediately, take your cream cheese frosting and slather them all over the rolls while they are still hot. Serve warm and ENJOY!!

Notes: If you wish to make these ahead of time and want to have some ready for breakfast then you can place the rolls in the fridge, overnight, during their last and final rise. In the morning, take the rolls out and allow them to come to room temp before baking. If you want to speed up the process, pre heat your oven to the LOWEST temp you can(mine is 170 degrees) place a pot of boiling water in the bottom of your oven, and then place your rolls in there and allow them to puff up for about 15 minutes or so. I must admit though, that I have NOT tried the overnight method with my recipe yet but plan on doing it soon! If there's any problem with this method, please do bring it to my attention! Thanks ahead of time! :)

Christmas Cookies

For the cutout cookies, you will need:
cookie cutters
1 package of sugar cookie mix(I like Betty Crocker's)
1 stick of salted butter(to help cancel out some of the sweetness)
1 T of flour
1/2 tsp of orange extract
1 egg

For the icing you will need:
3 egg whites
about 3-3 1/2cups of powdered sugar
some water to control consistency
You will also need an assortment of GEL food coloring, some parchment paper, a large cookie sheet, disposable cups/spoons for easy clean up, and disposable piping bags. DON'T FORGET ABOUT THOSE TOOTHPICKS AND COOKIE CUTTERS!! :)

Follow the instructions for the cutout cookies on the packaging(just mix all the ingredients together in a large bowl). Make sure you use salted butter and add the orange extract for a more homemade taste. Once combined, divide dough into two discs and chill in fridge for a few hours(overnight is okay too).

Preheat oven to 375 degrees

Once chilled take the dough out(one at a time to keep it cold) and place on a WELL floured surface. Take a floured rolling pin and roll it out to at least a 1/4 inch thick. Take your cookie cutter and lightly tap it into your flour before cutting out your shapes. Using a flat spatula, quickly but carefully remove the cutouts and place onto cookie sheet. If you wish, you may decide to remove all the excess dough first before removing the cutouts onto baking sheet...do whichever is faster for you.

Take all the scraps and bring them together to form a ball. Place it on a piece of parchment paper and use your palm to flatten it out. Take your floured cookie cutter and repeat steps. And remember at this point, your dough has softened so it's much easier to remove the excess dough around the shape and then place it onto baking sheet.

Bake until edges have turned slightly browned. Remove from oven allow to cool for 5 minutes before removing and placing on wire rack to cool.

To make the icing beat your egg whites until frothy. Add your powdered sugar about a cup at a time until it reaches desired consistency. Have a little water on hand just in case it gets a little too thick for you.

Divide icing into plastic cups and add whatever food coloring you wish. FYI food coloring darkens as it sits so if you're picky about your colors and are trying to impress, you may want to play around with these a head of time.

Place icing into disposable bags making sure you get all of the air bubbles out. Make a very small cut at the tip of the bag with scissors or you may use a small rounded cake decorating tip for more intricate work. Make sure you twist the top tightly while your icing the cookie and keep applying pressure as you go along!

Okay now, grab a cookie...AND START DECORATING!! But don't forget the most important thing....HAVE FUN!! :)

Apple puff pastry

Are you a mom who works full time, has 4 kids running around your house(one holding scissors) and is dying for something just a little bit sweeter in your life while not having the time?? Look no further, cause your solution is right here!! This is such an easy and delicious dessert using the frozen puff pastry that can be found in most grocery stores. All you need is some honey, honey and whipped cream for the topping and you're all set!!

You will need:

1 sheet of frozen puff pastry(thaw according to directions on package) -this will make 4 apple pastries

1 golden delicious apple thinly sliced or chopped(it's delicious w/ a bosc pear too)

some melted butter

cinnamon

brown sugar

honey

fresh whipped cream(or store bought)

powdered sugar

Preheat Oven to 400 degrees

Thinly slice your peeled apple and set aside.

Place your thawed puff pastry on a lightly floured surface. Add a small amount of flour onto your puff pastry and rolling pin and gently roll out most of the cracks while slightly expanding the dough. Work quickly cause the longer you work the dough the tougher it may become.

Take a pizza slicer and cut into 4 large equal squares.

Put some melted butter on each square to give the brown sugar something to stick to. Take a fork and gently prick all over the dough.

Sprinkle on some brown sugar and cinnamon.

Place your apple slices in the middle of each square. I do two stacks but you can add more if you please. The more slices you add, the longer it will take to bake. Brush some melted butter on the apple slices and fold over each corner of the puff pastry over the apples and take some more butter to seal.

Place pastries on a piece of parchment paper over a baking sheet and bake for 18-20 minutes.

Place on platter or serving dish and drizzle on some honey while it's hot. Put some freshly whipped cream on each pastry(or store bought) and finish it off with a dusting of powdered sugar. YUMMY!!

Watch my tutorial and see how easy this recipe is!!

How to make cream puffs

For the creme puff shells:

A stainless steel pot(do not use non stick)

1 cup of water

1 cup of pre-sifted all purpose flour

1/2 a cup of butter flavored shortening that has been cubed

1/4 tsp plus a pinch of salt

1/2 T. of sugar

4 extra large eggs

For the filling:

*Revised*
I just noticed that the filling recipe I had here needed to be doubled so if it looks slightly different then how you remembered it, that's because it is! Sorry!!

2 boxes of INSTANT french vanilla pudding(not vanilla buddy, FRENCH VANILLA) mixed with 3 cups of cold whole milk

1 cup of heavy whipping cream
1 tsp of good vanilla extract
1/2 T to 1 T. of powdered sugar(you may omit the extra powdered sugar altogether, if you'd like)

Things you will need for piping and filling the shells are:

Tip #12(made by Wilton) to pipe the shells onto baking sheet
Tip #22(also made by Wilton) to fill the shells
2 Disposable piping bags(they come in packages of 12, 24, or 100 at Amazon.com,Michael's or some grocery stores)
A large baking sheet
Reynolds parchment paper
Paper towels for easy clean up

Preheat your oven to 425 degrees.

In a bowl mix 3 cups of cold whole milk with 2 packages of FRENCH vanilla pudding. Beat for 2 minutes. In another bowl(preferably chilled) or using your stand mixer, beat your heavy whipping cream until soft peaks. Add in your powdered sugar and vanilla extract and continue to beat until stiff peaks form. Fold your french vanilla pudding in with your whipping cream and refrigerate for later use. It's best to make your filling the night before.

Measure out your 1 cup of flour and set aside. Place cubed shortening ,salt, sugar, and water in pot and bring to a quick rolling boil. Dump in your flour ALL AT ONCE. Turn off heat and continue to stir until dough starts to form a ball. Remove from heat and allow to cool slightly before next step.

Beat in your eggs one at a time, making sure each one is nicely incorporated before adding in the next. Once all of your eggs are in the dough, continue to beat the dough for a good couple of minutes. When you lift the beater, the dough should stream down nicely(but not too fast) into your bowl, leaving a so called "V" shape at the end of the beater.

Place a piece of parchment paper on a large baking sheet. Place a small amount of dough on all four corners of the parchment paper to keep it from sliding around.

Place your dough in a disposable pastry bad fitted with Wilton's #12 tip. Pipe your shells using a circular motion, giving them height as you swirl up. Space your shells at least 1 inch apart from each other.

Bake in your preheated 425 degree oven for 14-15 minutes and then... DROP THE TEMP DOWN TO 350 DEGREES for another 14-15 minutes!! DO NOT OPEN YOUR OVEN DOORS FOR ANY REASON!!!

Once shells are done, remove from cookie sheet and allow to cool before filling.

Take your paring knife and pierce the sides of the shells to allow for easy filling. If you are right handed, pierce the right side of each shell so you don't forget where you have pierced a whole in each one. Take another disposable bag and fit it with Witlon tip #22. Add in your COLD filling into the piping bag and begin to fill each shell. LESS IS MORE!! Have a clean dish towel or paper towels handy just in case it get's messy. Wipe the tip often for a cleaner fill. And try not to lick any filling off of the creme puff or your fingers during this time. It really isn't sanitary if you plan on feeding others. :)

Total baking time: 28-30 minutes.

Please visit my new channel on youtube to learn how I make these delicious mini cream puffs!!