heavy cream

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.


Strawberry Cheesecake Ice Cream

Who loves strawberries?

I Do… I Do…!

I mean just look at them aren’t they one of the most beautiful fruits you’ve ever seen?


Post image for Chocolate Truffle Tarts

So I froze the remaining half of the Chocolate Pate Sablee dough I made for my Blood Orange-Blueberry Tian a couple of weeks ago and decided it was time to put it to use, don’t know why I even bothered putting it the freezer.

The first thing than came to mind was a chocolate tart. I decided to go with a mouthwatering recipe from Desserts by the Yard by Sherry Yard.

Did you know that Sherry stopped by and donated as well as purchased quite a few goodies for the LA Food Bloggers Bake Sale last weekend!

It was unfortunate that I didn’t get to meet her that day, she stopped by early in the morning and I was scheduled to help out later in the day.

Sherry Yard
Rachael of La Fuji Mama did a great recap on the event, and she was also kind enough to share this photo with me. Thanks Rachael!

Did you see it, did you see it… My brown business card is sticking out of her box filled with goodies? Rachael also told me she wanted to know if I was there because she was impressed with my macarons. Sigh…

This calls for a chocolate fix.

Chocolate Truffle Tart

Chocolate Truffle Tarts
  • ½ chocolate pate sable recipe, refrigerated for at least 4 hours, or overnight
  • 8 ounces bittersweet chocolate
  • 8 ounces (2-sticks) unsalted butter, cut into 1-inch pieces
  • 6 large eggs, at room temperature
  • ¾ cups granulated sugar
  • ¼ cup all-purpose flour
  • ¾ cup bittersweet chocolate chips
  • ¾ cup heavy cream
  • whipped cream, optional topping
  • bittersweet chocolate chips, optional topping
  1. Preheat oven to 350 degrees F. and lightly spray your tart pans with cooking spray.
  2. On a lightly floured/cocoa powdered work surface. Roll the dough out to ¼ inch thickness and line the pans with the dough. Prick the bottom of the pastry shell a few times with a fork. Line the shell with parchment paper and fill with dried beans, un-cooked rice, or pie weights and gently press against the shell to ensure all corners are filled and bake for 15 minutes. Carefully remove the weights and transfer them to a heat proof container.
  3. Gently pull the parchment paper off the tarts and bake for another 10 minutes, or until the pastry shows no sign of moisture; it will be a dull dark brown. If the parchment paper sticks, return the covered pastry shell to the oven for another 3 minutes or until to you can easily pull the liner off. Remove from oven and allow to cool on a rack.
  4. Using the double broiler method melt the chocolate and butter. Once melted turn the burner off and leave the bowl over the pan so that the mixture remains hot.
  5. In the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl with a hand mixer, combine the eggs and sugar and beat on medium speed until just lemony yellow and doubled in volume, about 3 minutes.
  6. Whisk the flour into the chocolate mixture. Turn the mixer to low speed and add the hot chocolate mixture to the eggs all at once. Scrape down the bowl and continue to mix for 30 seconds, until well combined. Fill the cooled tart shells all the way to the top.
  7. Bake for 12 to 15 minutes for 4" tarts, or up to 20 minutes for a 9" tart shell. Until the cake is just set and slightly oozing in the center. Remove from the oven and allow to cool for 10 minutes.
  8. Melt bittersweet chocolate chips and heavy cream in the microwave in 30 second intervals at 50% power, and with a spatula spread over chilled tarts. Top with whipped cream and/or chocolate chips.
Makes 1 - 9" tart pan and 3 - 4" tart pans


Chocolate Pate Sablee Tart ShellChocolate Pate Sablee Tart ShellChocolate Truffle TartChocolate Truffle Tart ready for the ovenChocolate Truffle Tart


Burnt Orange Panna Cotta

Some thoughts on burning…

Here are a few scenarios in which burning is not quite a good thing:

  • Getting called out for something you know you did wrong and didn’t want to admit. BURN!!!
  • Thinking you are getting a good deal, then come to realize you got burned.
  • Not wearing any sunscreen and end up with a terrible sunburn.

These on the other hand, I don’t mind in the least:

  • Burning a few calories during a workout or other activities.
  • Burning through a few gallons of gasoline on a nice drive.
  • Burning some wood in the fireplace.
  • The sun burning off the fog.
  • And last but not least… Burning a little orange zest to make this very yummy dessert, a very good thing!

Burnt Orange Panna Cotta

from The gourmet Cookbook

1 1/2 teaspoons unflavored gelatin (from one 1/4-ounce envelope)
2 tablespoons whole milk
1/4 cup confectioners’ sugar
1/8 teaspoon salt
1 1/2 cups heavy cream
1/4 cup granulated sugar
2 1/2 teaspoons finely grated orange zest
1/4 cup fresh orange juice
3/4 cup sour cream
2 navel oranges

Lightly oil six 4-ounce molds or ramekins.

Sprinkle gelatin over milk in a small bowl and let stand for about 1 minute to soften.

Whisk together confectioners’ sugar, salt, and 1 cup heavy cream in another small bowl.

Heat granulated sugar in a dry small heavy saucepan over moderate heat, without stirring, until zest is fragrant, 30 seconds to 1 minute. Stir cream mixture and carefully add to caramel (it will bubble and harden). Cook over moderately low heat, strirring, until caramel is dissolved. Add gelatin mixture and remaining 1 teaspoon zest and stir until gelatin is dissolved.

Stir in orange juice, remove from heat, and let stand just until cooled to room temperature.

Pour caramel mixture through a fine-mesh sieve into a medium bowl.

Beat remaining 1/2 cup heavy cream in a small bowl with an electric mixer until it just holds soft peaks.

Whisk sour cream in another small bowl until smooth. Fold whipped cream into sour cream, then fold into caramel mixture until well combined.

Spoon into molds and refrigerate, covered, until firm, at least 8 hours.

When ready to serve, dip molds into a bowl of hot water for about 30 seconds.

Then run a very thin flexible knife around the edge mold, while tilting mold so panna cotta pulls away from side.

Invert mold onto center of a dessert plate, holding mold and plate at a 45-degree angle so panna cotta slips out. let panna cotta stand at room temperature for 20 minutes.

Top your Panna Cotta with a drizzle of dark chocolate syrup, a couple of sections of orange and if you really want to go all out… how about sprinkling the tops with a few chocolate covered cacao nibs. Mmmm, mmmmm, mmmm!


Milky Way Midnight Cheesecake

I’m sure you’ve heard the saying “Nothing good happens after midnight”.

So, to that I say… what about:

  • Stargazing
  • Rock Band All nighters
  • Baking
  • Blogging about what you just baked
  • Movie marathons
  • Great conversations
  • Enjoying peace and quiet

Any others you’d like to add to the list?

Well, while you ponder that thought, you might also want to add enjoying a slice of this yummy cheesecake to the list.