egg yolks

Chocolate Pots de Crème

I know we are still a few weeks away from Valentine’s Day… and, if you, or your significant other are football fans you are probably more concerned about getting your Super Bowl menu planned out than you are about figuring out what to serve for Valentine’s day.

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Chocolate Hazelnut Sandies

These yummy cookies are being brought to you today by Sam at Oh! Nuts. Well not literally, but in a sense.

A few weeks ago Sam contacted me and asked if I would would be interested in receiving a sampling of a few Oh! Nuts products. I wrote him back, thanked him for the offer, and sent him a list of a few of the items I was interested in trying out.

  • Almond Flour (I’ll be using it in my next batch of macarons)
  • Roasted Unsalted Hazelnuts (Hazelnuts w/o skin, yes please!)
  • Roasted Salted Turkish Antep Pistachios (These are by far the best tasting pistachios I’ve had, delicious.)
  • Dried Goji Berries (This was my first time trying goji berries and I loved them! Especially sprinkled over salad. I’ll be baking with them shortly as well.)

  • Not having to go through the process of skinning the hazelnuts was a huge time-saver. I’ve done my share of skinning to make this and this. Trust me when I tell you, it’s totally worth the extra cost when it comes to hazelnuts.

    I was completely impressed with the quality and taste of the Oh! Nuts products I received and I will definitely be a paying customer of theirs in the very near future.

    Goodies from Oh! Nuts

    Toasted Oh! Nuts Hazelnuts

    Chocolate Hazelnut Sandies

    Makes approx. 48 cookies

    1 1/2 cups roasted unsalted hazelnuts
    1/4 cup confectioners’ sugar
    1/3 cup unsweetened cocoa powder
    1/2 cup packed light brown sugar
    1 1/2 cups all-purpose flour
    1/4 teaspoon salt
    1 1/2 sticks cold unsalted butter, cut into 1/2 inch cubes
    1 large egg yolk
    1/2 cup hazelnut halves (optional garnish)

    Tip: To prevent ground powder from coming out of the food processor container cover it with a piece clear plastic wrap.

    Process roasted hazelnuts, confectioners sugar, light brown sugar, and cocoa powder in a food processor until nuts are ground, pulse for about 20 seconds.

    Add flour and salt, pulse for an additional 5 seconds to combine. Scrape down sides if necessary.

    Add the butter pieces over the dry ingredients and pulse until dough resembles damp sand for about 18 seconds.

    While machine is running add the egg yolk and process until the dough comes together and forms a ball, approximately 20 seconds.

    Cut two sheets of parchment paper. Divide dough in half, form two 4-inch thick logs and wrap each with a sheet, and place in refrigerator to chill for at least 2 hours.

    When ready to bake, preheat oven to 325 degrees F. Line two baking sheets with parchment paper or Silpat’s.

    Unwrap dough logs, with a sharp knife slice 1/4 inch thick cookies. Place cookies on baking sheets spaced about 3/4 inches apart. Press a piece of chopped hazelnut in the center of each cookie if desired.

    Bake for about 17 minutes, rotating the pan halfway through. Allow cookies to cool on the cookie sheet for 3 minutes then transfer to a wire rack until they have cooled completely.

    Ingredients

    Tip

    Chocolate Hazelnut Sandie Dough

    Chocolate Hazelnut Sandie Dough

    Chocolate Hazelnut Sandie Log

    Toasted OH! Nuts Hazelnuts

    Chocolate Hazelnut Sandie Sliced Log
    Chocolate Hazelnut Sandies

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    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!

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    I hope everyone is having a wonderful holiday season.

    My Christmas was very nice, we celebrated Christmas Eve quietly at home then Christmas morning [post present opening] the family and I drove to Las Vegas for a little weekend fun.

    But back to Christmas Eve… Having had to work that day and not having done much planning on what I was going to serve for our Christmas Eve dinner I was surprised at how well it all turned out. Everyone loved every single dish, but I have to say the star of the show was the Calamari. [Yum!]

    A close second were these yummy cookies we had for dessert, I think they tasted way better than those in the blue tin so, if you are a fan of those, you definitely need to give these a try.




    Cookie Month: Danish Butter Cookies
    adapted from All Recipes

    Makes too many to count! :)

    3 cups unsalted butter
    2 1/4 cups granulated sugar
    7 egg yolks
    6 1/4 cups all-purpose flour
    2 1/4 teaspoons pure vanilla extract
    3/4 teaspoon kosher salt
    1 teaspoon baking powder

    Preheat oven to 350 degrees F.

    In a large bowl cream the butter and sugar until fluffy.

    Beat in the yolks one at a time, then stir in the vanilla.

    In a separate bowl whisk the flour, salt, and baking powder. Slowly add dry ingredients to the wet in a few batches.

    Using a cookie press, press cookies onto an ungreased cookie sheet spacing them 2 inches apart. Bake for 8 to 10 minutes and remove to a wire rack to cool completely.


    Christmas Eve Dinner

    Appetizer


    Smoked Salmon Canapes

    Starter


    Calamari with Bacon and Garlic Oil

    Main Course


    Mortadella-Stuffed Pork Loin with Rosemary Roasted Potatoes

    Side


    Seard Scallops

    Dessert


    Milk & Cookies

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    Caramelized Grilled Mango Zabaglione

    Well I’m cutting it close but I really want to get this post up before 9/13/2009, as I write it is 9/12/2009 11:45 PM.

    You see, LiveSTRONG with a Taste of Yellow is a Winos & Foodies supporting event for the Lance Armstrong Foundation’s LiveSTRONG Day on October 2nd.

    We are required to post our blog before September 13th, and then send the link to Winos & Foodies.

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