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Kategorie: Desserts

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  • Pistachio Pavlova Meringue Cakes

    Pistachio Pavlova Meringue Cakes

    This is some dummy copy. You’re not really supposed to read this dummy copy, it is just a place holder for people who need some type to visualize what the actual copy might look like if it were real content.

    If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.

    In today’s competitive market environment, the body copy of your entry must lead the reader through a series of disarmingly simple thoughts.

    All your supporting arguments must be communicated with simplicity and charm. And in such a way that the reader will read on. (After all, that’s a reader’s job: to read, isn’t it?) And by the time your readers have reached this point in the finished copy, you will have convinced them that you not only respect their intelligence, but you also understand their needs as consumers.

    As a result of which, your entry will repay your efforts. Take your sales; simply put, they will rise. Likewise your credibility. There’s every chance your competitors will wish they’d placed this entry, not you. While your customers will have probably forgotten that your competitors even exist. Which brings us, by a somewhat circuitous route, to another small point, but one which we feel should be raised.

    Pistachio Pavlova Meringue Cakes
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    Pistachio Pavlova Meringue Cakes

    Rezept von anaGang: Desserts
    Servings

    4

    servings
    Prep time

    30

    Minuten
    Cooking time

    40

    Minuten
    Calories

    300

    kcal

    Ingredients

    • 1/2 cup (125ml) espresso, at room temperature

    • 1 Tbsp cognac

    • 2 large eggs, separated, at room temperature

    • pinch of salt

    • 7 Tbsps (90g) sugar, divided

    Directions

    • Mix together the espresso, rum, and cognac. The mixture should taste strongly of alcohol. If not, add more until it does. (That flavor will tone down when mixed with the other ingredients, but feel free to adjust to taste.)
    • In the bowl of an electric mixer, or by hand, beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the egg whites into a small bowl.
    • In the same bowl, beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes. (If using a standing electric mixer, you may need to stop and scrape down the sides.) By hand, beat in the mascarpone with a spatula or whisk, until lump-free.
    • Top with remaining mascarpone cream, cover, and refrigerate at least four hours, but preferably overnight.
    • Right before serving, shake powdered cocoa generously on top.
  • Berry Crumble with Fresh Berries

    Berry Crumble with Fresh Berries

    This is some dummy copy. You’re not really supposed to read this dummy copy, it is just a place holder for people who need some type to visualize what the actual copy might look like if it were real content.

    If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.

    As a result of which, your entry will repay your efforts. Take your sales; simply put, they will rise. Likewise your credibility. There’s every chance your competitors will wish they’d placed this entry, not you. While your customers will have probably forgotten that your competitors even exist. Which brings us, by a somewhat circuitous route, to another small point, but one which we feel should be raised.

    Berry Crumble with Fresh Berries
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    Berry Crumble with Fresh Berries

    Rezept von anaGang: Desserts
    Servings

    4

    servings
    Prep time

    30

    Minuten
    Cooking time

    40

    Minuten
    Calories

    300

    kcal

    Ingredients

    • 1/2 cup (125ml) espresso, at room temperature

    • 1 Tbsp cognac

    • 2 large eggs, separated, at room temperature

    • pinch of salt

    • 7 Tbsps (90g) sugar, divided

    Directions

    • Mix together the espresso, rum, and cognac. The mixture should taste strongly of alcohol. If not, add more until it does. (That flavor will tone down when mixed with the other ingredients, but feel free to adjust to taste.)
    • In the bowl of an electric mixer, or by hand, beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the egg whites into a small bowl.
    • In the same bowl, beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes. (If using a standing electric mixer, you may need to stop and scrape down the sides.) By hand, beat in the mascarpone with a spatula or whisk, until lump-free.
    • Fold in half of the beaten egg whites, then the remaining half, just until fully incorporated.
    • Put a splat, a heaping soup spoon, of the mascarpone cream into each vessel.
    • Submerge each ladyfinger in the espresso mixture for 5-10 seconds, until completely, utterly soaked. (Dried ladyfingers will take longer to saturate than softer ones.) Break the ladyfinger in half to be sure; they should be dropping wet, and can’t be saturated enough. Then layer them over the mascarpone cream in each vessel. Use two ladyfingers per.
    • Grate a generous amount of chocolate over each.
    • Top with remaining mascarpone cream, cover, and refrigerate at least four hours, but preferably overnight.
    • Right before serving, shake powdered cocoa generously on top.
  • Pistachio Pavlova Meringue Cakes

    Pistachio Pavlova Meringue Cakes

    This is some dummy copy. You’re not really supposed to read this dummy copy, it is just a place holder for people who need some type to visualize what the actual copy might look like if it were real content.

    If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.

    In today’s competitive market environment, the body copy of your entry must lead the reader through a series of disarmingly simple thoughts.

    All your supporting arguments must be communicated with simplicity and charm. And in such a way that the reader will read on. (After all, that’s a reader’s job: to read, isn’t it?) And by the time your readers have reached this point in the finished copy, you will have convinced them that you not only respect their intelligence, but you also understand their needs as consumers.

    As a result of which, your entry will repay your efforts. Take your sales; simply put, they will rise. Likewise your credibility. There’s every chance your competitors will wish they’d placed this entry, not you. While your customers will have probably forgotten that your competitors even exist. Which brings us, by a somewhat circuitous route, to another small point, but one which we feel should be raised.

    Pistachio Pavlova Meringue Cakes
    Pin
    Drucken

    Pistachio Pavlova Meringue Cakes

    Rezept von anaGang: DessertsSchwierigkeit: Easy
    Servings

    2

    servings
    Prep time

    30

    Minuten
    Cooking time

    40

    Minuten
    Calories

    650

    kcal

    Ingredients

    • 1/2 cup (125ml) espresso, at room temperature

    • 1 Tbsp cognac

    • 2 large eggs, separated, at room temperature

    • pinch of salt

    • 7 Tbsps (90g) sugar, divided

    Directions

    • Mix together the espresso, rum, and cognac. The mixture should taste strongly of alcohol. If not, add more until it does. (That flavor will tone down when mixed with the other ingredients, but feel free to adjust to taste.)
    • In the bowl of an electric mixer, or by hand, beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the egg whites into a small bowl.
    • In the same bowl, beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes. (If using a standing electric mixer, you may need to stop and scrape down the sides.) By hand, beat in the mascarpone with a spatula or whisk, until lump-free.
    • Top with remaining mascarpone cream, cover, and refrigerate at least four hours, but preferably overnight.
    • Right before serving, shake powdered cocoa generously on top.

    Recipe Video

  • Sweet French Toast with Maple Syrup

    Sweet French Toast with Maple Syrup

    This is some dummy copy. You’re not really supposed to read this dummy copy, it is just a place holder for people who need some type to visualize what the actual copy might look like if it were real content.

    If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.

    As a result of which, your entry will repay your efforts. Take your sales; simply put, they will rise. Likewise your credibility. There’s every chance your competitors will wish they’d placed this entry, not you. While your customers will have probably forgotten that your competitors even exist. Which brings us, by a somewhat circuitous route, to another small point, but one which we feel should be raised.

    Buttermilk Pancakes with Maple Syrup Apples
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    Buttermilk Pancakes with Maple Syrup Apples

    Rezept von anaGang: AppetizersKüche: ItalianSchwierigkeit: Easy
    Servings

    4

    servings
    Prep time

    15

    Minuten
    Cooking time

    5

    Minuten
    Calories

    435

    kcal

    This is a sample recipe card created using the Recipe Card Blocks plugin created by us.

    Ingredients

    • 8 individual Grissini Grissini Breadsticks

    • 180g Cherry Tomatoes

    • 4 medium, raw Egg

    • Parma ham

    • 1 pinch Salt

    • 1 tablespoons Olive Oil

    Directions

    • Mix together the salad leaves, shredded lettuce, plum tomatoes and sun blush tomatoes. Share between 4 plates.
    • Poach the eggs in gently simmering water for 3-4 minutes, until cooked to your liking. Meanwhile, make the dressing by mixing together the olive oil, lemon juice or vinegar, mustard and seasoning.
    • Wrap one slice of Parma ham around each breadstick. Place a poached egg on top of each salad, sprinkle with dressing and serve with two Parma ham-wrapped breadsticks.

  • Blueberry Scones with Frosting

    Blueberry Scones with Frosting

    This is some dummy copy. You’re not really supposed to read this dummy copy, it is just a place holder for people who need some type to visualize what the actual copy might look like if it were real content.

    If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.

    As a result of which, your entry will repay your efforts. Take your sales; simply put, they will rise. Likewise your credibility. There’s every chance your competitors will wish they’d placed this entry, not you. While your customers will have probably forgotten that your competitors even exist. Which brings us, by a somewhat circuitous route, to another small point, but one which we feel should be raised.

    Blueberry Scones with Frosting
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    Blueberry Scones with Frosting

    Rezept von anaGang: DessertsKüche: AmericanSchwierigkeit: Easy
    Servings

    8

    servings
    Prep time

    15

    Minuten
    Cooking time

    18

    Minuten
    Calories

    326

    kcal

    Ingredients

    • 2 cups all-purpose flour

    • 3 tablespoons granulated sugar

    • 2 teaspoons baking powder

    • 1/2 teaspoon salt

    • 6 tablespoons cold, unsalted butter, cut into small pieces

    • 3/4 cup cold half & half

    • 1 teaspoon pure vanilla extract

    • 4 ounces fresh blueberries

    • Buttermilk Glaze

    • 1 1/2 cups powdered sugar

    • 2-3 tablespoons buttermilk

    • 1/2 teaspoon pure vanilla extract

    Directions

    • Line a baking sheet with parchment paper.
    • To a large bowl add the flour, sugar, baking powder, salt and lemon zest, and whisk to combine.
    • Add in the cold butter, and using a fork, a pastry cutter or knives (I actually use my fingers), cut the butter into the dry ingredients until it resembles a pea-size crumble.
    • Drizzle in the cold half & half, along with the vanilla, and add in the blueberries; using a spatula, fold the liquid and blueberries into the dry ingredients just until everything is incorporated (take care not to over mix).
    • Turn the dough out onto a lightly floured work surface (it may be slightly sticky and crumbly), gather it up, and pat into disc about 1/2 – 3/4 ” thick; cut into 8 scones, place onto the prepared baking sheet, and chill in the fridge for 15 minutes.
    • Preheat the oven to 425.
    • Prepare the buttermilk glaze by whisking together all of the ingredients in a bowl until smooth, thick, and creamy; set aside.
    • Brush the tops of the scones with the remaining 1-2 tablespoons of half & half, then bake them for 18 minutes, or until golden-brown; allow them to cool slightly, then drizzle with the glaze, and allow that to set for a few minutes.

    Notes