FINE DINING MONSTER

  Charleston Chewies Ingredients Baking spray with flour 3/4 cup (6 oz.) unsalted butter 2 1/2 cups packed light brown sugar 3 large eggs, at room temperature 1 1/2 tsp. vanilla extract 2 1/2 cups pecans, chopped 2 cups (8 oz.) self-rising flour 2 Tbsp. powdered sugar (optional) Directions Prepare pan: Preheat oven to 350°F. Evenly coat a 13- x 9-inch baking dish with baking spray. Gather your ingredients. Combine butter and sugar: Melt butter in a medium nonstick saucepan over low. Add brown sugar, and cook, stirring constantly, until smooth, about 1 minute. Transfer to a large heatproof bowl, and let cool slightly, about 5 minutes. Add remaining ingredients: Whisk eggs and vanilla into brown sugar mixture until well combined and smooth. Add pecans and  flour, folding in with a rubber spatula until evenly combined (batter will be thick). Spread batter eve...

  Arkansas Heavenly Tomato Cake Ingredients Cake: Baking spray with flour 1 2/3 cups granulated sugar 1 cup (8 oz.) unsalted butter, softened 2 large eggs 2 cups (8 1/2 oz.) all-purpose flour 5 Tbsp. Dutch-process cocoa blend (such as Hershey’s Special Dark) 1/2 tsp. kosher salt 1/4 tsp. baking soda 3/4 cup tomato juice Frosting: 1/2 cup (4 oz.) unsalted butter 6 Tbsp. whole milk  1/4 cup Dutch-process cocoa blend (such as Hershey’s Special Dark)  4 cups (16 oz.) powdered sugar, sifted (about 5 cups) 1/4 tsp. kosher salt Directions Preheat oven and prepare baking sheet: Preheat oven to 350°F. Coat a 10- x15-inch rimmed baking sheet with baking spray; set aside. Combine butter, sugar, and eggs: Beat together sugar and butter in a stand mixer fitted with a paddle attachment...

  Cherry Cheesecake Brownies Ingredients 1 (8-oz.) pkg. cream cheese, softened 1/4 cup powdered sugar 4 large eggs, at room temperature 3/4 tsp. kosher salt, divided 1/2 cup all-purpose flour 1/3 cup Dutch-process cocoa 1/2 cup unsalted butter 1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.) 1 cup granulated sugar 1/4 cup packed dark brown sugar 1 tsp. vanilla extract 3/4 cup cherry pie filling (such as Lucky Leaf) Directions Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside. In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combine...

  Cowgirl Cookie Bars Ingredients Cooking spray 1/2 cup chopped pecans 1/2 cup sweetened flaked coconut 1 3/4 cups all-purpose flour 2/3 cup old-fashioned rolled oats 1/2 tsp. table salt 1/2 tsp. ground cinnamon 1/4 tsp. baking powder 1/4 tsp. baking soda 1 cup (8 oz.) unsalted butter, softened 1 1/4 cups packed light brown sugar 2 large eggs 2 tsp. vanilla extract 1/2 cup dark chocolate chips 1/2 cup milk chocolate chips 1/2 cup white chocolate chips Directions Prepare oven and pan: Preheat oven to 350°F. Spray a 13- x 9-in. pan with cooking spray and line parchment paper, letting the long edges hang over the sides of the pan slightly. Toast pecans and coconut: Place pecans on a small baking sheet and toast in the oven 5 minutes. Add coconut, then toast until coconut and peca...

  Scotcheroos Ingredients 1 cup granulated sugar 1 cup light corn syrup 1 cup creamy peanut butter 6 cups crisp rice cereal (such as Rice Krispies) 1 1/2 cups semisweet chocolate chips (from 1 [12-oz.] pkg.) 1 cup butterscotch chips (from 1 [11-oz.] pkg.) Sprinkles, for garnish Flaky sea salt (optional), for garnish Directions Prepare baking pan: Line a 13- x 9-inch baking pan with parchment paper, and coat parchment with cooking spray; set aside. Make peanut butter mixture: Heat sugar and corn syrup in a small saucepan over medium, stirring constantly, until sugar is dissolved (do not boil), 3 to 4 minutes. Remove from heat. Stir in peanut butter until combined. Combine peanut butter mixture and cereal: Place crisp rice cereal in a large bowl; stir in peanut butter mixture. Transfer to prepared pan, and press into an even layer with a spatula. Melt chocolate and butt...

  Apple Pie Bars Ingredients Streusel Topping: 3/4 cup all-purpose flour 1/2 cup packed light brown sugar 1/4 tsp. ground cinnamon 1/4 tsp. kosher salt 4 Tbsp. unsalted butter, cubed and softened Crust: Cooking spray 1 cup all-purpose flour 1/4 cup brown sugar 1/2 tsp. kosher salt 1/2 cup unsalted butter, cubed and softened Filling: 3 large (8 oz. each) apples (such as Golden Delicious, Granny Smith, and Honeycrisp) peeled and thinly sliced (about 8 cups) 2 tsp. apple cider vinegar 1 tsp. vanilla extract 2 Tbsp. granulated sugar 2 Tbsp. all-purpose flour 1 tsp.  apple pie spice Pinch kosher salt Directions Prepare oven and baking pan: Preheat oven to 350°F with rack in center position. Coat a 9-inch square baking pan with cooking spray; line bottom and sides with parc...

  Millionaire's Shortbread Ingredients Crust: 1 1/2 cups (about 6 3/8 oz.) all-purpose flour 1/3 cup (about 1 1/3 oz.) powdered sugar 1/2 cup chopped toasted pecans 1/2 tsp. table salt 3/4 cup (6 oz.) cold unsalted butter, cubed Cooking spray Caramel Layer: 1 (14-oz.) can sweetened condensed milk 1 cup packed light brown sugar 1/2 cup (4 oz.) unsalted butter, softened 1/2 cup heavy whipping cream 1/2 cup cane syrup (such as Steen's) 1/2 tsp. table salt 1 tsp. vanilla extract Chocolate Layer: 1 (8-oz.) extra-bittersweet (70%) chocolate baking bar (such as Ghirardelli), chopped Flaky sea salt (optional) Directions Prepare the Crust: Preheat oven to 350°F. Pulse flour, powdered sugar, pecans, and salt in a food processor until thoroughly combined and pecans are finely c...

  Pecan Pralines Ingredients 3 cups light brown sugar 1 cup whipping cream 2 cups pecan halves 1 tsp. vanilla extract 1/4 cup butter 2 Tbsp. corn syrup Directions Prepare oven: Preheat oven to 350°F. Toast pecans: Spread pecan halves onto a baking sheet, and bake for 5 minutes. Remove from oven, stir pecans around baking sheet, and place back into oven for another 5 minutes. Boil candy mixture: Bring brown sugar, whipping cream, butter, and corn syrup to a boil in a heavy 4-qt. saucepan over medium heat, stirring constantly. Boil, stirring occasionally, 4 to 6 minutes or until a candy thermometer registers 236°F (soft ball stage). Cool candy mixture, and add pecans: Remove sugar mixture from heat. Let sugar mixture stand until candy thermometer reaches 150°F (20 to 25 minutes). Stir in pecans and vanilla using a wooden spoon; stir constantly 1 to 2 minutes or just until mixture begins to los...

  Panna cotta at the Ami du Chambertin Ingredients 1 Friend of Chambertin with raw milk 1/2 L cream 2 sheets of gelatin 2 beautiful endives 4 figs 30 cl red wine 2 tbsp honey 10 g butter PANNA COTTA Remove the rind from the cheese and set aside. Heat the cream, add the heart of the cheese, dilute and add the gelatine. Season to taste. Pour into two soup plates and refrigerate for at least 3 hours. FIGS Cut the figs into quarters, cook part of them in butter on each side, quickly searing them so that they remain firm. ENDIVE Do the same with the endives but take the time to cook them gently to the core. Set cooked fruits and vegetables aside at room temperature. CARAMEL Make a caramel with the honey and pour in the wine to reduce it. Obtain a syrupy texture. TRAINING Spread the rind of the cheese quite thinly between two sheets of baking paper and bake them at 180 degrees for 7 minutes. Arrange the elements on the side of the plate and pour the ...

  Red Velvet Cake Mix Cookies Ingredients 1/2 cup vegetable oil 1/4 tsp. kosher salt 2 large eggs 1 (15.25-oz.) box red velvet cake mix 3/4 cup white chocolate chips (from 1 [11 1/2-oz.] pkg.) Directions Mix cookie dough: Preheat oven to 350°F. Whisk together oil, salt, and eggs in a medium bowl until well combined, about 1 minute. Add cake mix, stirring until fully combined, about 2 minutes. Fold in white chocolate chips. Refrigerate for 20 minutes. Scoop cookie dough: Line 2 rimmed baking sheets with parchment paper. Portion out 24 heaping tablespoons of dough and roll them in your hands to form round balls. Place each ball about 2 inches apart on the baking sheet (Cookies will spread out considerably, so it's important to leave plenty of space). Bake cookies: Bake in preheated oven just until edges begin to brown slightly, 10 to 12 minutes. Let cookies cool on baking sheets for 10 minutes. Transfer t...

  Keto no-bake chocolate cake Ingredients 300 ml heavy whipping cream or coconut cream 3 tbsp erythritol 200 g (350 ml) sugar-free dark chocolate, stevia sweetened 100 g butter 1 pinch sea salt 350 ml (200 g) hazelnuts, roughly chopped 180 ml (100 g) pumpkin seeds Instructions In a saucepan, bring heavy cream and sweetener to a boil. Let it simmer for a couple of minutes until creamy. Turn off the heat. Cut the chocolate and butter in smaller pieces and add to the hot cream together with salt. Stir until the chocolate and butter are completely melted and combined. In a large frying pan, roast the hazelnuts and pumpkin seeds until golden and fragrant. Chop them roughly and add almost all of it to the chocolate and mix. Save some for the topping. Spoon the chocolate mixture into a 8-inch (20 cm) springform pan, preferably covered in parchment paper. Press the parchment paper down well to cover the b...

  Croquembouche Ingredients Plain flour: 185g / 6.5 oz Unsalted butter: 175g / 6.2 oz Water: 450ml / 16 oz Eggs: 6 Egg yolks: 9 Caster sugar: 150g / 5.3 oz Plain flour: 50g / 1.8 oz Milk: 500ml / 17.5 oz Madagascar vanilla bean: 1 White chocolate: 400g / 14 oz Caster sugar: 200g / 7 oz Water: 5 tbsp / 2.5 oz Icing sugar: for dusting Croquembouche is the ultimate Christmas dessert showstopper. Discover how to prepare this incredible recipe by following our step-by-step instructions. A stunning tower of choux pastry puffs, all layered together, and bound with lashings of indulgent caramel that’s sure to impress your guests on the big day. Assembling a croquembouche is not for the faint-hearted, but it’s certainly an exciting challenge for budding chefs over the festive period. Read on for our croquembouche recipe below. Method 3 days ahead of assembly. Preheat the oven to gas 6, 200°C, fan 180°C and butter 3 baking sheets. Sift the flour onto a s...

  Pistachio Pudding Ingredients 1 cup raw unsalted pistachios, shelled, plus more for garnish ½ cup granulated sugar, divided 2 cups plus 2 tablespoons whole milk, divided 1 large egg plus 2 large egg yolks 2 tablespoons cornstarch ⅛ teaspoon salt 2 tablespoons unsalted butter ¼ tablespoon pure vanilla extract Whipped cream, for garnish Directions Grind pistachios: Add pistachios to the bowl of a food processor and process until finely ground and beginning to thicken, about 3-4 minutes. Mix your base: Add ¼ cup sugar and 2 tablespoons milk and pulse until a paste forms. Combine the paste with the remaining 2 cups milk in a large saucepan and cook over medium-high heat, whisking to break up any clumps, until the mixture begins to steam. Combine nuts with remaining ingredients: While the milk is heating, add the remaining ¼ cup sugar with the egg, yolks, cornstarch, and salt t...

  Orange Soufflé Coffee Cake Ingredients Cake Unsalted butter, for greasing pan 1 1/2 cups granulated sugar 4 large eggs, at room temperature 1/2 cup grapeseed oil or olive oil 2 tablespoons grated orange zest plus 1/2 cup fresh orange juice (from 2 oranges), divided 2 cups bleached cake flour (about 7 1/2 ounces), plus more for pan 1 3/4 teaspoons baking powder 1/2 teaspoon kosher salt 1 teaspoon vanilla extract Chocolate Glaze 3/4 cup powdered sugar 1/4 cup unsweetened cocoa 3 tablespoons unsalted butter, melted 1/2 teaspoon vanilla extract 1/4 teaspoon instant espresso powder (optional) 1/8 teaspoon kosher salt 3 tablespoons fresh orange juice, divided Pomegranate arils, dried blood orange slices, and fresh citrus leaves, for garnish (optional) Directions ...

  Ginger Apple Tarte Tatin Ingredients 7 medium apples, a mix of Gala and Granny Smith (2 1/2 pounds total) 2/3 cup granulated sugar 5 tablespoons unsalted butter 1/2 teaspoon kosher salt 2 tablespoons grated ginger (from a 3-inch piece) 1 sheet frozen puff pastry, thawed 1 cup all-purpose flour, for dusting Vanilla ice cream, for serving Directions Preheat oven to 375°F. Peel, quarter, and core apples. Combine sugar and 1/3 cup water in a 10-inch ovenproof skillet over medium. Bring to a simmer and cook, undisturbed, until caramel is light amber, 6 to 10 minutes. (Reduce heat to avoid browning too fast.) Stir in butter and salt until melted. Add ginger. Add apples to skillet; cook, stirring often, until apples are softened and caramel is deep amber, 15 to 20 minutes. Use 2 forks to arrange apples, cut side up, in concentric circles in skillet, starting with 1 in center. Roll...

  Pumpkin Bread Trifle With Pepita Streusel Ingredients 1/2 cup all-purpose flour 1/4 cup (1/2 stick) unsalted butter, melted 1/4 cup roasted pumpkin seeds 1/2 teaspoon pumpkin pie spice 1/4 teaspoon kosher salt 1/4 cup plus 2 tablespoons packed dark brown sugar, divided 8 tablespoons granulated sugar, divided 2 cups heavy cream 2 8-ounce packages cream cheese, softened 12 cups 1-inch cubes pumpkin bread (from 1 large loaf) Directions Make the streusel. Preheat oven to 350°F. Stir together flour, butter, pepitas, pumpkin pie spice, salt, 1/4 cup brown sugar, and 2 tablespoons granulated sugar in a medium bowl. Spread evenly on a rimmed baking sheet lined with parchment paper. Bake until golden brown, 20 to 25 minutes. Stir to break up any large pieces. Let cool completely, about 15 minutes. Beat the whipped cream and cream cheese. Beat...

  Ginger Spice Cake Doubles Ingredients Baking spray 1 cup boiling water 3/4 cup chopped peeled fresh ginger, preferably young ginger 1 cup granulated sugar 1 cup canola oil 1 cup unsulfured dark molasses 2 teaspoons baking soda 1/2 teaspoon kosher salt 2 large eggs, at room temperature 2 cups (about 8 1/2 ounces) all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves Pinch of ground nutmeg Pinch of black pepper Whipped cream, powdered sugar, pomegranate arils, and thinly sliced candied ginger, for garnish Directions Preheat oven to 350°F. Line bottom of a 9-inch springform pan with parchment paper; lightly grease sides of pan with baking spray. Tightly wrap outer sides and bottom of pan in a double layer of alum...

  Christmas Tree Cake Ingredients Cooking spray 2 (15.25-oz.) boxed chocolate cake mix, plus ingredients called for on back of box 2 1/2 c. (5 sticks) butter, softened 8 c. powdered sugar 2 Tbsp. heavy cream 1 Tbsp. pure vanilla extract  1/4 tsp. kosher salt Green food coloring Sprinkles Directions   Step 1Preheat oven to 350°F. Grease and line five 8” round cake pans. Make cake mixes according to package directions and divide evenly between prepared cake pans.  Step 2Bake until a toothpick inserted in the middle comes out clean, 20 to 23 minutes. Let cool for 15 minutes, then invert onto a cooling rack to cool completely.  Step 3Wrap cooled layers in plastic wrap and freeze for at least 30 minutes and up to 3 days.  Step 4Meanwhile, make frosting: In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle ...

  Chocolate Ganache Tart Ingredients 60 round buttery crackers, such as Ritz ¾ cup (1½ sticks) unsalted butter, divided 1 tablespoon powdered sugar 6 ounces (1 cup) bittersweet chocolate chips 1 cup heavy whipping cream 1 teaspoon pure vanilla extract ⅛ teaspoon kosher salt Flaky sea salt for garnish (optional) Directions Preheat the oven to 350°F. Place crackers in a large zip-top bag and seal well. Pulse in a food processor or use a rolling pin or wine bottle to crush crackers into fine crumbs. Melt 1 stick of butter in a small saucepan over medium-low, stirring occasionally. Transfer cracker crumbs to a large bowl. Stir in sugar and then melted butter until the mixture is well combined, matching the consistency of wet sand. Transfer to a 9-inch tart pan with a removable bottom or a 9-inch pie plate. Press the crust into an even layer on the bottom and up the sides of the pan. Bake until...

  Christmas ice cream Ingredients 200g of christmas pudding 500ml of milk 1 vanilla pod 7 egg yolks 250g of caster sugar 300ml of double cream 5 drops of vanilla essence Equipment Ice cream maker Method 1 Split the vanilla pod lengthways with the tip of a sharp knife and scrape the inside to remove the seeds. Add both the pod and the seeds to a heavy-based saucepan with the milk and bring to the boil. Once boiling, remove from the heat and set aside - remember to remove the scraped out vanilla pod 1 vanilla pod 500ml of milk 2 In a separate bowl, whisk together the sugar and egg yolks until creamy in colour. Then, gradually whisk in the hot milk 7 egg yolks 250g of caster sugar 3 Pour the mixture into a separate saucepan over a low-medium heat and keep stirring with a wooden spoon until the mix thickens in consistency enough to coat the back of the spoon. Do not allow to boil as the mix will curdle 4 Gently incorporate th...