Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Holiday, Thanksgiving & Christmas Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Trio of Beignets

By Byron Talbott

 

INGREDIENTS:
3/4 cup warm water
3/4 cup warm evaporated milk
1 tbsp dry active yeast
1 whole egg (optional, but optimal)
1/3 cup sugar
3 tbsp melted butter
1/2 of a vanilla bean (1 tbsp vanilla extract)
3 cups bread flour
2 tsp salt

Chocolate Glaze:
1 cup powdered sugar
4 tbsp chocolate powder
4-5 tbsp water

Lemon glaze:
1 cup powdered sugar
1 lemon juiced and zested
2-3 tbsp water

Vanilla Custard:
1 whole egg
1 cup milk
3 tbsp cornstarch
1/4 cup sugar
1 tsp vanilla extract

Lemon Curd:
1/2 cup vanilla custard
2 tbsp lemon juice
1 tsp lemon zest

Apple Filling:
2 apples (gala, fuji, honey crisp)
2 tbsp brown sugar
2 tsp cornstarch
3-4 tbsp water
pinch of salt

Spiced Crumble:
Crumble:
3/4 cup flour
1/4 cup cold diced butter
3 tbsp granulated sugar
3 tbsp brown sugar
1 tsp ground cinnamon
1 tsp ground nutmeg

 

Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Chocolate Cake Bars | Chocolate “Chips”- How to and recipe

By Byron Talbott

Watch how – to video 👇🏻

 

INGREDIENTS:

Cake Flour 10oz
Sugar 8oz
Baking Powder .5oz
Vegetable Oil 5oz
Egg yolks 6oz
Water 7.5 oz
Pinch of salt
Vanilla extract 1 tbsp (or 1 deseeded vanilla bean)

Chocolate glaze:

10z dark chocolate
3 sheets bloomed gelatin
3/4 cup heavy cream

Meringue:

Egg whites 10oz
Sugar 5oz
Cream of tart 1/2 tsp

😏😏😏😏😏😏😏😏😏😏😏😏😏😏😏😏😏😏😏😏😏😏😏😏😏😏😏😏😏😏😏😏😏

Chocolate “Chips”

Watch how – to video 👇🏻

 

Ingredients:

-Chips-
1lb Dark Chocolate
Maldon Salt (For topping)

-Caramel-
1cup Cream
2cups Brown Sugar
1cup Cane sugar
3Tblsp Cream Cheese (Heavy cream or Creme fraiche can be substituted)

 

Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Chocolate Mousse| The Chocolate Ball -How to and Recipe

By Byron Talbott

Watch how – to video 👇🏻

 

Ingredients:

5-6oz Dark Chocolate no less than 75% cocoa
1 cup Heavy whipping cream
3-4oz white sugar
1 Tbsp Orange zest
1/2 Vanilla bean

 

The Chocolate Ball

Watch how – to video 👇🏻

 

INGREDIENTS:

1 cup dark callebaut chocolate chips

 

Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Warm Chocolate Lava Cake |”Nutella” Lava Cake

By Byron Talbott

Watch how – to video 👇🏻

 

INGREDIENTS:

8oz dark chocolate
3 eggs
4 oz butter
1/3 cup all purpose flour
1/3 cup sugar
powdered sugar to finish

 

“Nutella” Lava Cake

Watch how – to video 👇🏻

 

INGREDIENTS:

3 whole eggs
1/3 cup flour
1 cup powdered sugar
1/4 cup melted butter
1 cup nutella
2 tsp vanilla extract

 

Chocolates 🍫Drinks, Hot & Cold Specialty Drinks & Winter Drinks, Holiday, Thanksgiving & Christmas Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Homemade Eggnog

By Byron Talbott

Watch how – to video 👇🏻

 

INGREDIENTS:
1 cup milk
1/2 cup cream
3 tbsp brown sugar
1 tbsp nutmeg
1 vanilla bean
2 egg yolks
2 tbsp maple syrup
1/2 cup graham crackers
1/2 cup cream
2 tbsp brown sugar
2 tbsp dark rum

Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

The Cookie Cup

By Byron Talbott

Watch how -to video 👇🏻

 

INGREDIENTS:
2 1/4 cup all purpose flour
1 whole egg
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter
1/2 cup dark chocolate chips (plus extra for the inside of the cup)
pinch of salt
Whole milk

Read more at http://www.byrontalbott.com/?s=cookie+cup

Mini Hot Chocolate Cookie Cups 😋😋😋😋😋😋😋😋😋😋

 

Ingredients:

  • 1/4 cup melted butter
  • 1/4 cup Ap flour
  • 3 egg whites
  • 1 cup sugar
  • 1 tbsp vanilla extract
  • pinch of salt
  • 1/4 cup melted chocolate

Instructions:

  1. In a mixing bowl add 3 egg whites, a pinch of salt, and 1 cup sugar. Whisk for 1 minute.
  2. Add in 1/4 cup melted butter, 1 tbsp vanilla extract, and 1/4 cup AP flour (half at a time) while whisking.
  3. Whisk until the batter is completely lump free, or for about 2 minutes. After that cover it with plastic and allow is to rest in the fridge for 3-6 hours.
  4. Make a simple stencil (I used a manila folder) for a 3.5” x 8” rectangle. Place it on top of a silpat lined sheet tray.
  5. Once the batter has set up, remove it from the fridge and smear it from edge to edge of the stencil. After that, gently peel away the stencil being careful not to smear the batter.
  6. Bake at 350F for 7-10 minutes, or until it’s a light golden brown.
  7. Remove from the oven, quickly remove the silpat from the tray (to stop the cooking process), and drizzle melted dark chocolate over half of the cookie.
  8. Quickly roll it all the way around a rolling pin (shot glass thickness) and gently slide it off. Repeat the process until you have about a 1/4 cup of batter left.
  9. On a silpat lined baking sheet, dollop of few circles of the leftover batter onto the silpat. Bake for for about 7 minutes, or until the outer edges are golden brown.
  10. Trim down one edge of each cookie cup so that they stand up straight. Gently press them into the dollops of baked batter.
  11. Let these cool for about five minutes, and gently trim the excess cookie from the base of the cookie cups.
  12. Pour a little melted chocolate to the bottom of the cookie cups, giving this a few gentle taps to make sure it settles to the bottom of the cup. Smear the remaining chocolate around the inner walls of the cookie cup to ensure they’re sealed and ready for liquid.
  13. Refrigerate for 30 minutes and they’re ready! Pour hot chocolate into the cookie cups, drink, and bite in! Enjoy.