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Baker by Nature by Bakerbynature - 18h ago

A foolproof recipe for Lemon Cream Pie! Bonus: you can make the pie up to 3 days in advance!

Is there anything more satisfying than sinking your fork into a silky slice of Lemon Cream Pie?!

If you’re a diehard lemon lover like me, then of course the answer is NO. And since this incredibly easy recipe does need a few hours to chill, let’s dive into the ins and outs of making it right now! Because you are making it, right?!

So here’s the thing about this lemon cream pie: it is ridiculously simple! If you read this post, you know my love for simple recipes runs deep. And before anyone gets confused, allow me to clarify that when I say simple, I mean in ingredients and ease of assembly only. Because this pie is certainly not simple or basic when it comes to taste or texture! In fact, it’s quite complex. You see, the crust is delightfully crunchy and abundant in that rich, buttery flavor we all know and love. And the lemon filling is melt-in-your-mouth creamy, rich in perky lemon flavor, and delicately spiked with just a kiss of vanilla.

Tips and Tricks for Recipe Success:

  • This recipe calls for sweetened condensed milk and unfortunately I cannot recommend a substitution for it. I tested this recipe twice using homemade sweetened condensed milk recipes and both were epic fails! So definitely use sweetened condensed milk. If you can’t find it at your local grocery, you can always order it online.
  • This may be obvious… but you must use fresh lemon juice and zest. Because this is where the lemon flavor comes from! You’ll want to zest the lemons first, then cut them in half and juice them. I suggest buying 6 or 7 large, heavy lemons so you have enough on hand for baking and decorating.
  • For best results, make sure your eggs have come to room temperature before you begin baking.
  • Because you beat the egg white until stiff and shiny, you will need either a handheld electric mixer or a stand mixer with a whisk attachment. Or some SERIOUS elbow grease. But really, a mixer is the way to go.
  • The cream of tartar is essential to getting the egg white stiff, so it should not be skipped!
  • And finally, be sure you don’t over bake the pie. It should be just set and still a little jiggly in the middle. It will completely set as it cools.

Topped with a billowy cloud of fresh whipped cream and lemon zest, this pie is a showstopper! And perfect for Easter, Mother’s Day, or just because!

Fellow lemon lovers, preheat your oven and treat yourself to this beauty today! I promise you won’t regret it. But I also can’t promise you won’t eat half of the pie in one sitting. I speak from experience 😉

If you try this recipe for Lemon Cream Pie, please let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.

Lemon Cream Pie

Prep 30 mins

Cook 25 mins

Inactive 4 hours

Total 4 hours, 55 mins

Yield 9" Pie

Sweet and silky smooth Lemon Cream Pie! Perfect for Spring holidays like Easter, Mother’s Day, and beyond!

Ingredients

For the Graham Cracker Crust:

  • 2 cups graham cracker crumbs (from about 16 whole graham crackers)
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 8 Tablespoons unsalted butter, melted

For the Lemon Filling:

  • 4 large egg yolks plus 1 egg white
  • (1) 14 ounce can sweetened condensed milk
  • 1 Tablespoon lemon zest, finely grated
  • 3/4 cup lemon juice, freshly squeezed 
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar

For the Whipped Cream Topping:

  • 1 cup heavy cream
  • 2 Tablespoons confectioners’ sugar

Garnish:

  • Lemon zest
  • Fresh mint sprigs
  • Raspberries
Instructions

For the Graham Cracker Crust:

  1. Preheat oven to 325 degrees (F). In a large mixing bowl combine the graham cracker crumbs, sugar, and salt until well combined. Add the melted butter and mix until evenly combined. Pour the mixture into a 9-inch pie pan; firmly pat the mixture into the bottom and up the sides of the pan.
  2. Bake the crust for 10 minutes. Set pan on a wire rack and cool completely before filling.

For the Lemon Filling:

  1. In a large mixing bowl combine the egg yolks and sweetened condensed milk and beat smooth. Add in the lemon zest, lemon juice, and vanilla and mix until well combined. Set aside.
  2. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld electric mixer, beat the egg white on medium speed until foamy. Add in the cream of tartar and increase the speed to medium-high. Beat until the egg white forms stiff peaks. Fold the egg white into the filling.
  3. Scrape the filling into the prepared crust and bake in preheated oven for 15 minutes, or until the top is just set. Place the pie pan on a wire rack and cool completely. Refrigerate pie, in the pan, for at least 4 hours before topping and serving.

For the Whipped Cream Topping:

  1. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld electric mixer, beat the cream on medium-high speed until soft peaks begin to form. Add in the confectioner’s sugar and once it’s been combined increase the speed to high and continue whipping until stiff peaks form. Scrape the whipped cream on top of the cooled pie.

Garnish:

Grate fresh lemon zest on top of the whipped cream right before serving. Top each slice with a fresh mint sprig and a few raspberries, if desired. Serve at once.

Courses Dessert

Cuisine Pie

The post Lemon Cream Pie appeared first on Baker by Nature.

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The only thing better than hot fudge sauce? Chocolate Caramel Fudge Sauce! You’re going to want to put this on EVERYTHING!

Whenever we’re in Paris, I try to visit as many grocery stores, boutique food shops, and boulangeries as humanly possible. They’re so much fun to peruse and never cease to delight me! As a blogger, and a food lover in general, it’s fun to discover new items I’ve never seen or heard of before, and I always end up splurging on a few to bring home and try out. Last trip I hauled home not one, but two (!!!) giant jars of chocolate caramel fudge sauce from a small shop in Montmarte. The kind girl working there offered me a sample before I checked out… and seconds after tasting it I swiped up a second jar. Clearly she is very good at her job haha.

But seriously! It was literally one of the best things to ever hit my tongue. And so when I ran out of my second jar last weekend, I knew what needed to be done. So I got in the kitchen and did what I do best…

I tested and tweaked and tested some more. And after quite a few fails, I finally recreated a chocolate caramel fudge sauce that’s worthy of sharing with you! It’s thick, rich, supremely flavorful, and so decadent. Perfect for ice cream, but you can also use it in recipes like my death by chocolate cake… or just spread it on toast! I’m sure you’ll find a million ways to gobble this stuff up.

My favorite way to eat this? By the spoonful! No shame in my game 😉

Tips and Tricks for Recipe Success:

  • You’re going to want to use a pot with very tall sides, because when you add the cream to the caramel it will bubble up furiously! Please be careful during this step ♥
  • Speaking of the pot, be sure to use a high-quality heavy metal pot. Most cheap cookware is very thin and heats unevenly, so avoid using them for caramel. I also don’t recommend non-stick pans since high-heat can damage them. I love using this Kitchenaid saucepan.
  • Once you’ve added the sugar, water, and corn syrup to the pan, you’ll want to whisk them together until well combined, and then avoid stirring the rest of the time. Instead, occasionally, and gently, tilt the pan side-to-side to help the ingredients cook evenly and avoid burning. This no-stir method helps avoid sugar crystals from forming.
  • The caramel takes time to develop, so be patient while it boils. You want it to reach a deep golden brown color before removing it from the heat. Removing it too soon can cause gritty caramel.
  • Once you’ve removed your caramel from the heat you want to add your cream right away! Make sure you’ve placed it in a spouted measuring cup so you can slowly add it in. As mentioned earlier, the mixture will aggressively bubble up, but as long as you used a tall sided pan, it won’t overflow. Be sure to whisk the mixture together well after adding the cream.
  • For the chocolate, I suggest using a quality dark chocolate, such as Lindt 70%. I don’t recommend using milk chocolate, but semi-sweet chocolate may be used if you prefer a very sweet sauce.
  • Because the caramel is so hot when it comes off the stove, it will look very thin. However once it cools it will thicken up quite a bit. If you’d like to return the chocolate caramel fudge sauce to a liquid form, simply reheat it in the microwave or on the stove top.
  • Finally, if you burn your caramel sauce… there’s unfortunately no method of saving it. Just toss it and start over again.

If you try this recipe for Chocolate Caramel Fudge Sauce, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.

Chocolate Caramel Fudge Sauce

Prep 15 mins

Cook 10 mins

Total 25 mins

Yield 3 cups

You’ll want to drizzle this Chocolate Caramel Fudge Sauce on EVERYTHING!

Ingredients
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/4 cup light corn syrup
  • 1 and 1/3 cups heavy cream
  • 6 ounces dark chocolate, finely chopped
  • 2 and 1/2 teaspoons vanilla extract
  • 1/4 teaspoon sea salt
Instructions
  1. Whisk together the sugar, water, and corn syrup in a 3-quart saucepan. Cook over medium heat, gently tilting the pan side-to-side to help the ingredients cook evenly and avoid burning, for 8 to 10 minutes, or until the sugar turns a deep golden brown/copper color. Once the caramel reaches this color, remove from heat and immediately add in the heavy cream. Be very careful during this step – the caramel will hiss and bubble up aggressively!
  2. Add in the chopped chocolate and stir smooth. Finally, stir in the vanilla and sea salt. Vigorously whisk the mixture smooth and set aside to cool. Store covered, for up to one week, in the fridge.

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The post Chocolate Caramel Fudge Sauce appeared first on Baker by Nature.

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Baker by Nature by Bakerbynature - 6d ago

Today I’m teaching you exactly how to make Classic French Madeleines! They taste just like the ones you’d find in a Parisian boulangerie!

I’ve been trying to stay focused… but there’s a constant whisper in my ear: 2 weeks till Paris! Of course, the day count changes as the days fall off the calendar, but the message is always the same. Vacation is coming and it’s coming soon. So I decided to channel my unavoidable excitement into something sweet for you: a weeks worth of French inspired recipes! Beginning with a lovely batch of Classic French Madeleines.

And just a little disclaimer: I classify this recipe as “classic” because I have several French friends who kindly helped me develop this recipe. But if you are French and this is not classic to you, I’d love to hear how you make your mads in the comments below ♥

But for now, let’s move on with the recipe! Because classic or not, these delicate little shell shaped sponge cakes are sweet, buttery, and so DELICIOUS!

Tips and Tricks for Recipe Success:

  • First things first! To make this recipe, you will need a Madeleine mold. If you don’t already own one, here’s a link to the one I use and love.
  • Now that we’ve got that out of the way, let’s discuss brown butter! Because it’s the very first step in this recipe and it’s an important one. To brown butter you’ll need a saute pan, butter, and a little patience. You’ll melt the butter as normal, then continue cooking it over medium heat – stirring occasionally – until it reaches a golden brown color. Watch your butter closely as it browns, because it can burn easily! Once it’s nice and golden brown, remove it from the heat and pour it into a heatproof bowl – being sure to scrape all of the golden bits off the bottom of the pan. And that’s it! Easy, right? You’ll want to do this step first because the butter needs to cool a bit before being added to the batter.
  • Because cold ingredients don’t bond, your eggs must be at room temperature before using them in this recipe.
  • One of the most important steps in this recipe is beating the eggs and sugar together. You’re going to want to gradually add the sugar into the eggs, and beat the mixture for a long time; about 3 to 4 minutes.  I find 3 and 1/2 minutes is my “magic number”, but visually you’ll want the mixture to be pale and very thick.
  • And the hardest part of this recipe?! The waiting! The batter must be refrigerated for at least 4 hours. The good news? You can keep it in the fridge for up to 2 days!
  • When it’s time to bake the madeleines, you’ll want to grease your mold generously with softened butter and a dusting of flour. Otherwise they’ll stick 🙁
  • Finally, be sure to keep an eye on them as they bake. They’re ready when their “bellies” have risen and they’re golden brown.

One more thing! Madeleines are truly best served warm, and definitely best served within an hour of baking them. They loose moisture quite quickly, so they’re not a cake I suggest making ahead of time. But as I mentioned above, you can make the batter ahead of time, then bake off fresh batches as needed. I love baking them for brunch because they’re so good with a cup of coffee or tea.

Now that I feel I’ve “mastered” Classic French Madeleines, I’m eager to start experimenting with new flavors! So I was hoping you’d help me pick out the next flavor I should post? I’m between mint chocolate or lemon poppy seed?! Both sound so good to me!

Classic French Madeleines so perfect I think Proust might even be proud…♥ (key word *might!)

If you try this recipe for Classic French Madeleines, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.

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Classic French Madeleines

Prep 20 mins

Cook 12 mins

Inactive 4 hours

Total 4 hours, 32 mins

Yield 20 madeleines

These Classic French Madeleines are light, fluffy, and so good with a cup of tea!

Ingredients
  • 1 stick (4 ounces) unsalted butter, melted until browned
  • 2 teaspoons vanilla extract
  • 1 and 1/2 teaspoons lemon zest, finely grated
  • 1 cup all-purpose flour
  • 1 and 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup confectioners sugar, sifted, optional
Instructions
  1. Cut the butter in tablespoons and place them in a heavy saucepan over medium heat. Once the butter has melted, reduce the heat to low and continue cooking, until the solids sink to the bottom of the pan and turn golden brown, about 10 minutes. Remove from heat and pour the browned butter into a small bowl. Stir the vanilla and lemon zest into the butter, then set aside to cool.
  2. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside until needed.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs at medium speed while gradually adding the sugar. Once all of the sugar has been added, increase the speed to medium-high and continue whipping the mixture until it’s very thick and pale in color, about 3 to 4 minutes. Turn the mixer off and, using a silicon spatula, fold in the flour mixture in three additions, stirring just until combined. Fold in the butter mixture.
  4. Cover the bowl and refrigerate for at least 4 hours, and up to 2 days.
  5. 30 minutes before you’re ready to bake, preheat the oven to 375 degrees (F). Generously brush the molds of your madeleine pan with butter, then lightly dust with flour.
  6. Using a medium cookie scoop, spoon level scoops of the batter into the center of each mold. You don’t need to spread the batter.
  7. Bake for 12 minutes, or until the “bellies” have risen and they’re golden brown.
  8. Cool madeleines in the pan placed on a cooling rack for a minute or two, then gently loosen them from the molds. If they stick, carefully run a small knife around the edge of the cakes until they release.
  9. Dust with confectioners’ sugar and serve warm, with coffee or tea.

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Cuisine French

The post Classic French Madeleines appeared first on Baker by Nature.

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These Raspberry Pistachio Chocolate Chunk Cookies are thick, chewy, and so flavorful! Bonus: they’re super pretty, too!

I’ve said it before, and I’ll say it again: cookies are my favorite. To bake, to eat, to photograph, and to share with you! I just love them. They’re the epitome of comfort food… and I usually can’t go a month without whipping up a dozen or two. But with all the rain we’ve been having here on the East Coast, it’s been more of a weekly affair. Because let’s be real… is there anything better than spending a rainy afternoon cozied up in the kitchen baking cookies?

Answer: No. (But you already knew that ♥).

With Spring slightly in the air (I know it’s only February, but it’s also 61 degrees outside, so…) I wanted to share a cookie recipe with you that’s both comfortingly familiar and a little cutting edge in taste and texture. Because as a food blogger, I feel it’s important to stay fresh! And push the envelope a little with creativity. Plus, after chatting with you guys on Instagram, I know you’re ready to branch out in the kitchen this year and evolve as a baker! ← I’m so excited to do this with you!

So without further ado, I present you with my Raspberry Pistachio Chocolate Chunk Cookies! And friend, you are going to LOVE these beauties ↓

These cookies combine all of the flavors I’m obsessed with right now: toasted pistachios, bright raspberry, rich chocolate, musky vanilla, sweet almond, and perky sea salt! The combination of flavors may sound intense, but they actually blend together perfectly and create a cookie that’s vibrant, fresh, and insanely delicious. Just try and stop at one bite!

Tips and Tricks for Recipe Success:

  • To create a complex and interesting texture, I suggest chopping half of the pistachios and chocolate finely, and chopping the other half coarsely. Of course this is optional, but I find the contrast in texture is worth the extra step.
  • Because I wanted to enhance the pistachio flavor without adding any artificial flavoring, I chose to use both vanilla and almond extracts in this recipe. And it really works!
  • You can use semi-sweet chocolate, dark chocolate, or even white chocolate in this recipe! It really just depends on your taste buds. I prefer dark chocolate, and use Lindt 70%.

  • If you cannot find bars of baking chocolate, feel free to use an equal amount of chocolate chips instead!
  • Freeze dried raspberries can be found in most grocery stores, or even Target! And if you cannot find them, you can order them online here. I do not recommend using fresh or frozen raspberries in this recipe. It will not work.
  • The flaky sea salt is an optional ingredient, but really makes the flavors in this recipe pop! I love maldon, but use whatever you have on hand.
  • Finally, be sure you don’t over bake these cookies! They only need 9 minutes in the oven, and will firm up quite a bit as they cool. Over baked cookies will be dry and crumbly… not chewy like we want!

Because the cookie dough doesn’t require chilling, this is a great recipe to make when you want an impressive dessert but don’t feel like spending hours in the kitchen creating it. And trust me, everyone will ooh and aah over these as if they came from some fancy schmancy bakery. It can be our little secret that they’re actually a breeze to whip up 😉

If you try this recipe for Raspberry Pistachio Chocolate Chunk Cookies, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.

Raspberry Pistachio Chocolate Chunk Cookies

Prep 15 mins

Cook 20 mins

Inactive 15 mins

Total 50 mins

Yield 2 dozen

These Raspberry Pistachio Chocolate Chunk Cookies are thick, chewy, and so flavorful! Bonus: they’re super pretty, too!

Ingredients
  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 and 1/4 teaspoons baking soda
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 cup light brown sugar, packed
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 12 ounces semi-sweet chocolate, chopped into chunks
  • 1 cup pistachios, chopped
  • (1) 1.3 ounce bag freeze dried raspberries
  • 2 teaspoons flaky sea salt
Instructions
  1. Position a rack in the lower third of the oven. Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper and set them aside until needed.
  2. In a large mixing bowl combine the flour, salt and baking soda; whisk together until well combined and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, cream together the butter, vanilla, almond extract, and both sugars on medium speed until light and fluffy, about 3 minutes. Add in the eggs, beating well after each addition. Reduce mixer speed to low and add the dry ingredients in thirds, beating until just combined. With the mixer running on low speed, add in the chocolate chunks and pistachios, and raspberries, and beat until just combined.
  4. Using a large cookie scoop, scoop level mounds of the batter onto the prepared baking sheets, spacing them 2 inches apart.
  5. Bake cookies, one sheet at a time, for 9 to 10 minutes, or until set at the edges but still soft in the center.
  6. Allow the cookies to cool on the baking sheet, placed on a cooling rack, for at least 10 minutes before transferring serving/eating/moving.
  7. Store cookies in an airtight container, at room temperature, for up to 5 days.

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Moist and flavorful, this White Chocolate Red Velvet Truffle Cake is equally beautiful and delicious!

If you’re still searching for the perfect recipe to impress your Valentine with, this post is for you!

Because let’s be real… no other dessert whispers “Happy V-Day” quite like a triple layer red velvet cake ↓

Between you and me… I wasn’t always a fan of red velvet cake. Sure, the color is flashy and fun. But when it comes to cake, I’m a taste and texture girl. And more often than not, I found red velvet cake was lacking both of those components. So when Lindt (AKA my favorite chocolate company in the world!) introduced me to their new smooth, melting LINDOR Red Velvet Truffles, I was determined to create a red velvet cake that looked just like the classic we all know and love, but also wowed with flavor. And after quite a few flops, I finally did it! This cake is:

  • moist and fluffy
  • bursting with flavor thanks to the addition of creamy LINDOR Red Velvet Truffles, brown sugar, plenty of vanilla, and a touch of espresso powder
  • visually stunning
  • slathered in creamy white chocolate frosting
  • and perfect for special occasions!

To find the limited edition LINDOR Red Velvet Truffles, simply head to your local Lindt Chocolate Shop. There are 56 Lindt Chocolate Shops across the US, and you can click here to find the closest one to you. If you follow me on Instagram, you know I spent the afternoon at mine last week and it was a blast! In just minutes, my basket was overflowing with exquisite gifts for everyone on my Valentine’s Day list. I went with my mom, and we both had so much fun customizing gift boxes from the Pick & Mix display! Fun fact: my mom and I have been visiting Lindt Chocolate Shops together since I was a toddler! #fangirlforlife

Tips and Tricks for Recipe Success:

  • Because we want the moistest cake possible, this recipe calls for cake flour. Cake flour is extra finely ground and helps create a cake with that’s nice and moist. In most grocery stores, you can find cake flour in the baking aisle. You can also buy it online here.
  • If you cannot find cake flour where you live, don’t fret! Making your own cake flour is easy, and only requires two ingredients: cornstarch and all-purpose flour. Here’s what you do: For every 1 cup of flour called for in the recipe, remove 2 Tbsp of flour. Then add in 2 Tbsp of Cornstarch for every 1 cup of flour (you’re replacing the tablespoons of flour taken out with cornstarch). Sift this mixture a few times (you want it well combined) and that’s it; you just made ready-to-use cake flour.
  • When you measure your cake flour, be sure you’re not packing it into the measuring cup. Instead, lightly scoop the flour into the measuring cup, then level it off with a knife. Packed flour will yield a dense and dry cake.
  • This recipe calls for unsweetened cocoa powder, which is different from Dutch-process cocoa powder. Be sure to check the labels so you purchase the right one!
  • For best results, the dry ingredients must be sifted together. Because I never like to give you pointless extra steps, I tested this cake with unsifted ingredients and it was not good.
  • Be sure you don’t over mix the batter! It’ll be thick and luscious. Over mixing will cause the cake to bake up dry.

  • For the white chocolate frosting, you’ll want to make sure your butter is VERY soft before creaming it.
  • You’ll also want to use quality white chocolate, such as Lindt. I don’t suggest melting white chocolate chips.
  • Be sure to cool the melted white chocolate and LINDOR Red Velvet Truffles for at least 10 minutes before adding them to the recipe when called for. They should be completely melted, but cool to the touch.

I brought this cake to a Galentine’s Day party last week and it was a huge hit with my girlfriends! So if you’re a red velvet lover and you’ve been searching for a new spin on the recipe, give this one a try SOON.

If you try this recipe for White Chocolate Red Velvet Truffle Cake, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature and #LindtChocolateShop on instagram! Seeing your kitchen creations makes my day.

White Chocolate Red Velvet Truffle Cake

Prep 30 mins

Cook 30 mins

Inactive 1 hour

Total 1 hour, 60 mins

Yield 9" layer cake

Moist and flavorful, this White chocolate Red Velvet Cake is equally beautiful and delicious!

Ingredients

For the Red Velvet Truffle Cake:

  • 3 cups cake flour
  • 1 teaspoon baking soda
  • 1 and 1/2 Tablespoons unsweetened cocoa powder, sifted
  • 1 teaspoon espresso powder
  • 1/2 teaspoon salt
  • 1 stick (4 ounces or 8 Tablespoons) unsalted butter, at room temperature
  • 1 cup plus 2 Tablespoons vegetable oil
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 5 large eggs, at room temperature
  • 3 Tablespoons red food coloring
  • 1 and 1/2 teaspoons cider vinegar
  • 1 Tablespoon vanilla extract
  • 1 and 1/2 cups buttermilk
  • 10 LINDOR Red Velvet Truffles, melted and slightly cooled

For the White Chocolate Frosting:

  • 2 cups (16 ounces) unsalted butter, at room temperature
  • 5 cups confectioners’ sugar
  • 1/2 teaspoon salt
  • 3 and 1/2 Tablespoons heavy cream
  • 1/4 teaspoon vanilla extract
  • 12 ounces (170g) quality white chocolate, such as Lindt CLASSIC RECIPE, melted and slightly cooled
Instructions

For the Red Velvet Truffle Cake:

  • Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously – sides and bottom – with nonstick baking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It’s important to make sure every bit of pan and paper are sprayed so your cakes don’t get stuck. Set pans aside.
  • Sift together the cake flour, baking soda, cocoa powder, espresso powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, cream the butter, oil, and both sugars together on medium-low speed for 6 to 8 minutes, or until the mixture is light in color and very thick, scraping down the sides of the bowl as needed. Add in the eggs, one at a time, beating well after each addition. Add in the food coloring, vinegar, and vanilla and beat smooth, about 1 to 2 minutes, scraping the sides of the bowl as needed. Add the sifted dry ingredients in thirds, alternating with the buttermilk, beginning and ending with the flour. Finally, fold in the melted truffles and beat for about 30 seconds, or until evenly incorporated.
  • Remove the bowl from the mixer and, using a silicon spatula, give the batter one last stir, being sure to scrape the bottom and sides of the bowl to catch any ingredients that may have been missed by the mixer.
  • Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
  • Bake for 20 to 22 minutes, or until a cake tester inserted in the center comes out clean. Cool cakes in the pan, placed on a wire rack, for 15 minutes, then remove the pans and cool cakes completely on wire racks.

For the White Chocolate Frosting:

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners’ sugar, beating until all of the sugar is completely combined. Add in the salt, cream, and vanilla extract and beat smooth. Add in the white chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.

Assembly:

  • Using a serrated knife, carefully trim the raised top of each cake, making each one an even, level surface. Transfer 1 layer to a large plate or cake stand. Spread an even layer of frosting on top, then top with another cake layer, and repeat. Top with the final cake layer. Frost the top and sides of the cake. Slice and serve, or keep refrigerated for up to 3 days.

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Cuisine Cake

The post White Chocolate Red Velvet Truffle Cake appeared first on Baker by Nature.

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Rich, creamy, and caffeinated, these 5-Ingredient Espresso Chocolate Truffles are a coffee lovers dream come true! Bonus: they’re so easy!

Yesterday was kind of a hot mess over here. I tested 3 new recipes and literally all 3 flopped! My lemon pie turned out like lemon scrambled eggs (gag), my cinnamon buns were dense and way too dark, and the final fail was so disastrous I’m not even ready to talk about it. Frustrating? Yes. But it’s also just part of the job. And at the end of the day… my job is pretty darn great! Fails and all.

So I picked my head up, washed like 3 hours of dishes, and moved on. And I’m sure glad I did, because I moved onto making these super simple, sinfully decadent 5-Ingredient Espresso Chocolate Truffles. And you guys… they are just dreamy ↓

To me, these truffles are proof that simple recipes can still be truly exceptional! All you need is a handful of quality ingredients, a good method, and a little patience, and voilà, you have chocolate truffles that rival the ones you’d see for sale in the window of a fancy candy shop.

Tips and Tricks for Recipe Success:

  • Coffee and chocolate are flavor soulmates. They blend effortlessly, compliment each other, don’t overwhelm…. you get it. They just work. And because they are the dominant flavors in this recipe, I highly suggest using the best quality you can find.
  • I used King Arthur Espresso Powder and Lindt 70% Chocolate Bars and loved the results. But because I know buying the amount of chocolate called for in this recipe can be pricey, I wanted to included a couple budget friendly options: Trader Joe’s Dark Chocolate Pound Plus Bar and Baker’s semi-sweet chocolate bars are both affordable, quality options!
  • You may use semi-sweet chocolate or dark chocolate in this recipe, but I do not suggest using milk chocolate.
  • Chocolate chips should never be used in place of the chopped chocolate.
  • The easiest way to create uniform looking truffles is by using a small cookie scoop. And because your hands will get messy during the rolling process, I suggest keeping a damp rag or paper towel near by.
  • And finally, let’s discuss the chocolate coating. Which is shiny and snappy because we temper the chocolate. You will need a candy thermometer for this! If you don’t own one, don’t bother trying to temper. Instead, you can simply melt the chocolate in a double boiler (or even in the microwave). They won’t be as professional looking, but they’ll still look good and taste delicious. And that’s what really counts, right?

Don’t be fooled by their fancy appearance; these Espresso Chocolate Truffles couldn’t be easier. You got this, my friend!

If you try this recipe for 5-Ingredient Espresso Chocolate Truffles, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.

5-Ingredient Espresso Chocolate Truffles

Prep 30 mins

Cook 10 mins

Inactive 2 hours, 15 mins

Total 2 hours, 55 mins

Yield 3 dozen

Rich, creamy, and caffeinated, these 5-Ingredient Espresso Chocolate Truffles are a coffee lovers dream come true!

Ingredients

For the Espresso Chocolate Truffles:

  • 1 cup (227g/8 ounces) heavy cream
  • 2 teaspoons espresso powder
  • 2 and 2/3 cups (454g/16 ounces) semi-sweet chocolate, finely chopped
  • 6 Tablespoons unsalted butter, cut into small cubes and at room temperature

For the Chocolate Coating:

  • 2 and 2/3 cups (454g/16 ounces) semi-sweet chocolate, finely chopped
  • 72 espresso beans or coffee beans
Instructions

For the Espresso Chocolate Truffles:

  1. In a small saucepan over low heat, warm the cream until small bubbles begin to form around the sides of the pan. Remove cream from heat and whisk in the espresso powder. Add in the chopped chocolate and allow the mixture to sit, untouched, for two minutes, then whisk smooth. Stir in the butter and vigorously whisk until smooth and shiny.
  2. Scrape the mixture into a medium bowl and cool to room temperature before tightly covering the bowl with plastic wrap and refrigerating for 2 hours, or until firm enough to scoop.

Before you begin rolling your truffles, make sure you have enough room in your refrigerator for both baking sheets; the truffles must chill again before being dipped in the chocolate coating.

  1. Line two large baking sheets with parchment paper and set them aside.
  2. Scoop out about 3 teaspoons of the truffle filling and quickly roll it between your hands to form a ball. Transfer to the prepared baking sheet, and repeat with all truffles. Refrigerate the rolled truffles for at least 20 minutes before dipping in the chocolate.

In the meantime, you can temper your chocolate.

For the Chocolate Coating:

  1. Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and place two-thirds of the chocolate into the bowl. Place a candy thermometer into the chocolate and let it melt, stirring frequently with a silicon spatula. *Do not let the temperature of the chocolate exceed 120°F.
  2. Once the chocolate has fully melted, remove the bowl from heat, but keep the pot of simmering water on the burner. Wipe the bottom of the bowl to remove any condensation.
  3. Stir in the remaining chocolate, a little bit at a time, allowing what you’ve added to completely melt before adding more.
  4. Set aside and allow the chocolate to cool to 82°F. Once the chocolate has reached 82°F, place it back over the simmering water and reheat to a temperature between 88°F and 91°F. Remove the bowl from heat once you have reached the correct temperature. The chocolate should be smooth and glossy, with no streaks.
  5. Using a fork or candy dipper, dip each truffle in the chocolate, allowing excess chocolate to drip back into the bowl before transferring it back to the parchment paper line baked sheet. Top each truffle with two espresso beans.
  6. Set aside and allow the chocolate to set before serving, about 1 hour.
  7. Store in an airtight container, at room temperature, for up to 1 week.

Courses Dessert

Cuisine Chocolate

The post 5-Ingredient Espresso Chocolate Truffles appeared first on Baker by Nature.

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