Confections & Candies


This week while my good friend Rachael from La Fuji Mama is taking in the sun in beautiful Cancun, Mexico she asked if I would do a guest post for her, I’m sure you can guess what my response was.

Rachael lived in Japan for about two years hence the name of her blog La Fuji Mama. Although she started blogging to keep her relatives updated on her life while living in Japan, once she returned to the US she began food blogging instead.

Let me tell you I’m so glad she did because she has so many amazing recipes to share with us. There’s one I’m particularly fond of, just search her site for deadly chocolate almond toffee you have to try it, it’s amazing!

Butterfinger Mochi Ice cream
In trying to keep with the theme of her blog I chose to make butterfinger Mochi Ice cream which is made with a Peanut Butter Creme Brulee Ice cream base, chunks of homemade butterfinger candy and wrapped in mochi dough.

I hope you hop on over and check it out!

Butterfinger Mochi Ice cream

{ 0 comments }

Chocolate Peanut Butter Extravaganza Cake

This past Monday (Memorial Day) was our middle son’s 14th birthday.

The weather has been so beautiful these past couple of days that we just couldn’t resist a trip to the beach. We decided to get an early start and headed out knowing that it was probably going to get crowded later in the day.

Our first stop was Bonjour for breakfast, the birthday boy ordered french toast, my husband and his brothers all went with the ham, cheese and mushroom omelette, and I ordered the salmon crepes. Everything was delicious!

Breakfast at Bonjour in Dana Point
After breakfast, we drove a couple of miles down to the beach. The boys tossed around the football for a bit, we tried playing badminton but it was just too windy. I layed out on the beach and read a little while the boys braved the very cold Pacific – BRRRR. The only way I was going in was in a full wet suit.

Beach Time
Some people made sure they got the full beach experience, including bathing in what felt like ice cold water to me.

Fun in the sun
Later in the day we headed back home and rested a little then we washed up and got ready for dinner. The birthday boy chose our favorite local Sushi restaurant.

Everyone chose their favorites which included a rainbow roll, fresh oysters, a couple of snow drop rolls, seared ahi tuna, and an albacore garlic roll that was fantastic!

Birthday boy chose sushi for dinner
Once we were done with dinner, they dimmed the lights and brought out a softball sized Green Tea Mochi Ice Cream which was gone in a flash!

Birthday Dinner at Marui Sushi
After dinner we headed back home, sang Happy Birthday and ended the evening with a small slice of Peanut Butter Extravaganza Cake.

Cake Time
Peanut Butter Extravaganza Cake
The birthday boy’s favorite candy bar happens to be Butterfinger so while flipping through my cookbooks trying to decide what type of cake to make him, I came across “Peanut Butter Mousse with Milk Chocolate Chantilly, Peanut Brittle, and Chocolate Cake” in The Modern Cafe by Francisco J. Migoya and said aha! This is it!

I switched it up a little and kind of pieced together my own version of this amazing cake.

Peanut Butter Mousse
adapted from Stephanie’s Kitchen

3 ounces cream cheese, at room temperature
1 cup confectioners’ sugar
1/4 cup milk
3/4 cups creamy peanut butter
2 cups heavy cream(cold)
1 tablespoons vanilla extract

In a bowl combine the heavy cream and vanilla with a hand mixer whip until stiff peaks form. Place in the refrigerator while you move on to the next step to keep the whipped cream chilled.

In a bowl combine the cream cheese, sugar, milk and peanut butter. With a hand mixer beat until smooth and creamy.

Place a 9″ x 6″ round ring mold over a sheet pan lined with plastic wrap. Pipe the chilled mousse into the mold and smooth top with an off-set spatula and freeze.

Refrigerate until very cold.

Peanut Butter Mousse

Peanut Butter Mousse

Peanut Butter Mousse

Milk Chocolate Chantilly
adapted from The Modern cafe by Francisco J. Migoya

500 g heavy cream
160 g milk chocolate

Bring the heavy cream to a boil Pour over the chocolate blend until uniform then refrigerate. Once chocolate is cool enough beat until stiff peaks are formed. Pipe whipped cream into 9″ ring frame (I didn’t have a second ring frame so I used my 9″ tart pan which has a removable bottom), then top with chopped pieces of homemade butterfinger carefully pressing them down into the chantilly level off with an off-set spatula if necessary and freeze at least 4 hours or overnight.

Chocolate Chantilly

Here’s the recipe for the Homemade Butterfinger Candy

Homemade Butterfinger Candy

Chocolate Cupcakes Cake
adapted from A Year In Chocolate by Jacques Torres

3 1/2 ounces unsweetened chocolate, chopped
2 tablespoons dutch-processed cocoa powder
1 1/4 cups boiling water
2 cups cake flour, sifted
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter
1 1/2 cups light brown sugar
3 large eggs, at room temperature
1/2 cup sour cream
2 teaspoons vanilla extract

In a bowl combine the chopped chocolate and the cocoa powder. Pour the boiling water and whisk until smooth. Set aside to cool at room temperature.

Chocolate cake

Preheat oven to 350 degrees F. Line a baking sheet with silpat or parchment paper.

In a bowl sift together flour, baking soda, baking powder, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy about 3 minutes.

Add the brown sugar and continue to beat until fluffy. Add the eggs one at a time, and continue to beat just until incorporated.

Reduce the speed to low and beat in the sour cream, and vanilla until blended.

Add the sifted flour and melted chocolate mixture in thirds alternating each one and beating only until combined.

115
Pour cake batter onto the prepared baking sheet and bake for about 17 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove pan from the oven and place over wire rack to cool. Cake can be frozen once cooled.

Chocolate cake

Cake Assembly
1/2 cup melted/tempered milk chocolate

When ready to assemble, remove the peanut butter mousse and the chocolate chantilly round from the freezer.

Place the frozen chocolate chantilly round on top of the peanut butter mousse with the candy pieces facing the mousse. (I made mine the other way around, but I think this would work even better)

Using the same size ring mold cut out a piece of the sheet cake and brush the top with tempered chocolate to create a thin layer. Then place the chocolate covered side of the cake facing the chantilly. This is will act as a bonding agent between the chantilly and the cake. Press the cake into the mold to avoid any air pockets and return to freezer.

When ready to serve allow cake to thaw out in the refrigerator for about 1 hour. Place your serving platter over the cake and flip, the ring should slide off easily.

Chocolate cake

Peanut Butter Extravaganza Cake

Josh

Final note, the birthday boy loved his cake! As did everyone else…

{ 3 comments }

Triple Layered Cake Pops

A couple of weeks ago while at the Food Blogger Bake Sale in LA, Rachael from La Fuji Mama shared with me a very touching story about a little boy and his dire need for a Miracle.

She was asked to organize a bake sale for this special event, which by the way is taking place this weekend in Corona, CA. Being that we are neighbors (well, we live in the same city) she coyly asked if I would like to help, I immediately said YES!

Well, here we are now, two days before the event and I’m so excited and have tons to do.
READ MORE >>

{ 3 comments }

Oatmeal Chocolate Chip Ice Cream

Doesn’t that look yummy?

As you may or may not know I absolutely love Ice Cream.

Today I wanted to share two things with you:

1. A yummy Ice Cream recipe
2. A chance to win an Ice Cream Maker of your own

CSN Stores which is a collection of over 200 stores that sell everything from home Bars to the latest in kitchen appliances and cookware, my personal favorite.

Well, they have paired up with me and generously offered to present one of my Dreamy Readers with this fabulous Ice Cream Maker:

Now for the yummy Ice Cream Recipe… I altered David’s recipe slightly, the original called for Oatmeal Praline pieces and Raisins.

Oatmeal Chocolate Chip Ice Cream

I swapped out the raisins for mini chocolate chips so I wouldn’t end up being the only one eating this at home. (My boys don’t care much for raisins…)

Oatmeal Chocolate Chip Ice Cream

adapted from The Perfect Scoop by David Lebovitz

Oatmeal Praline

3/4 cup (75 g) rolled oats (not instant)
1/2 cup (100 g) granulated sugar
pinch of coarse salt

Preheat oven to 350 F

Line a baking sheet with foil, spread the oats evenly on the sheet, and bake for 10 minutes, stirring once or twice while baking, until the oats are fragrant and nicely toasted. Remove from oven.

Spread the sugar in a medium, heavy-bottomed skillet and cook over medium heat, watching it carefully.

When it begins to liquefy and darken at the edges, use a heatproof spatula to stir it very gently, encouraging the heat of the liquefied sugar around the edges to moisten and melt the sugar crystals in the center. Tilt the pan and stir gently until all the sugar is melted and the caramel begins to smoke.

Once the mixture is deep golden, remove it from the heat and immediately add the oats to the skillet (lift the foil to guide them in quickly).

Return the foil to the baking sheet.

Stir the oats gently but quickly, coating them with the caramel. Scrape the oats onto the foil-lined baking sheet and spread them as well as possible. Sprinkle with the salt and let cool completely. Once firm, break the pralined oats into small pieces by pulsing them in a food processor or placing the pieces in a heavy-duty plastic bag and smacking them with a mallet or rolling pin.

Set aside, or can be stored for up to 1 week in an airtight container in the freezer or at room temperature.

Ice Cream

1 cup (250 ml) whole milk
1/2 cup (100 g) granulated sugar
pinch of salt
2 cups (500 ml) heavy whipping cream
1/3 cup (70 g) packed light brown sugar
1/4 teaspoon ground cinnamon
5 large eggs yolks
1/2 teaspoon vanilla extract
1/2 cup mini chocolate chips

Warm the milk, granulated sugar, and salt in a medium saucepan.

Whisk the cream, brown sugar, and cinnamon together into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

Pour the custard through the trainer and stir it into the cream. Mix in the vanilla and stir until coll over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

During the last few minutes of churning, add the chocolate chips and oatmeal praline.

Oatmeal Chocolate Chip Ice Cream

To enter the contest:

1. Leave a comment on this post telling me about your favorite ice cream flavor. I personally have a problem picking just one…

2. This contest is open to all US or Canadian residents.

3. Don’t forget to leave me your email address in the comment form (it will not be published) so that I am able to contact you if you win.

For extra opportunities to win you can also do one or more of the following:

a) Follow me @DaydreamerDsrts on Twitter and leave me a comment saying you are a follower. If you were already a follower leave me a comment as well.

b) Become a Daydreamer Desserts Fan on Facebook and leave me a comment saying you are a fan. If you are already a fan let me know in a separate comment as well.

c) Tweet about my Cuisinart Ice Cream Maker giveaway and leave me a comment with the link to your tweet.

d) Post about my giveaway on Facebook and leave me a comment with a link to your update.

e) Subscribe to Daydreamer Desserts via my RSS Feed And yep, you guess it… leave me a comment if you are now subscribed or if you already were subscribed to my feed.

Giveaway Details:

One (1) Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker to be given away.

One winner will be chosen at random for this giveaway.

Deadline to enter: Saturday April 10, 2010 11:59 PST

Winner announced: Sunday April 11, 2010

Good luck everyone!

{ 14 comments }


Due to a tool/instrument “malfunction”, this recipe turned out to be caramel sauce instead of “Caramels”.

Once I purchase a new Candy Thermometer I will re-attempt to make these, and not to worry… I still have plenty of the homemade salt that Salty Seattle gave me during the foodie gift exchange on my recent trip to New York for “Kelly’s Cake-off for a Cause”.

Homemade salt

Hmm… on second thought I hope it wasn’t because I switched out the glucose for blue agave sweetener? Anyone?




Fleur de sel Caramels
adapted from The Modern Cafe by Francisco J. Migoya

61g Blue Agave Sweetener
411g sugar
5g fleur de sel (In my case Salty Seattle homemade salt)
328g butter
194g heavy cream

Fleur de sel caramel
Combine the blue agave sweetener, sugar and salt in a heavy pot. Cook until it reaches 293 F. (This is done as a dry caramel with no water, so it will need to be stirred frequently).

Fleur de sel caramel

Meanwhile, combine the butter and cream in a sauce pot and bring it up to a boil.

Once the sugar mixture reaches 293 F., slowly and carefully pour the cream and butter into the pot with the sugar, whisking constantly.

Bring the mixture up to 252F, stirring constantly. Pour into the prepared steel frame.

I think this is the reason why my caramels didn’t set, it looked as if though the candy thermometer had reached 252F but there were several lines and not one solid line reaching the 252F mark. I’m now guessing the actual temperature was somewhere between 240F, so if you want to make caramel sauce instead of caramel candy make sure your thermometer stays under 250F.

Let the caramel cool to room temperature.

Once cooled cut into squares using the guitar or by hand with a thin sharp knife.

Wrap each piece with cellophane squares.

Reserve in a dry, cool place, in an airtight container or package. Discard after 6 months.

If you happen to have an instrument/tool malfunction during your Fleur De Sel Caramel making too… this a good recipe you can use your caramel sauce in.

Bookmark and Share

{ 0 comments }