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Desserts

Ice Cream “Cone” Bites

July 2, 2015

Mixed, baked, chocolate coated, ice cream filled, and ready to eat! I call them, Ice Cream “Cone” Bites, and they’re on a whole other level!

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In a medium mixing bowl, sift 1/2 cup of powder sugar…

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…and 1/2 cup of all-purpose flour.

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 Add 5 tbsp of unsalted butter and blend ingredients for several minutes.

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Whisk in 1 large egg white or 2 medium egg whites…

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….1 tbsp vanilla extract…

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…and a pinch of salt.

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The batter should have a smooth, paste-like texture when ready.

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Use a non-stick sheet pan and a rectangle stencil to begin forming the “cones.”

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Smear a dollop of batter evening across the stencil.

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 Remove stencil and bake for 5-7 minutes at 375°F.

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 Once a nice golden-brown, remove from the oven…

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…and begin rolling the hot pliable cookie around a cylinder form.

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Seal the inside of the cones with a smear of melted dark chocolate.

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Let them set up in the freezer for about 10 minutes.

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 Once ready, fill each cone with any flavor ice cream you desire! Using a pastry bag is the easiest way to do this.

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When they are all filled, return them to the freezer for at least 2 hours to set-up…

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…and then they are ready to enjoy!

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Ice Cream “Cone” Bites

Ice Cream “Cone” Bites

Ingredients

  • 1/2 cup powdered sugar
  • 1/2 cup all purpose flour
  • 5 tbsp unsalted butter
  • 1 large egg white or 2 medium egg whites
  • 1 tbsp vanilla extract
  • pinch of salt
  • 1/4 cup melted dark chocolate
  • 2-3 cups soft ice cream for piping

Instructions

  1. In a medium mixing bowl, sift 1/2 cup of powder sugar and 1/2 cup of all-purpose flour.
  2. Add 5 tbsp of unsalted butter and blend ingredients for several minutes.
  3. Whisk in 1 large egg white or 2 medium egg whites, 1 tbsp vanilla extract, and a pinch of salt.
  4. The batter should have a smooth, paste-like texture when ready.
  5. Use a non-stick sheet pan and a rectangle stencil to begin forming the "cones."
  6. Smear a dollop of batter evening across the stencil.
  7. Remove stencil and bake for 5-7 minutes at 375°F.
  8. Once a nice golden-brown, remove from the oven and begin rolling the hot pliable cookie around a cylinder form. Repeat process until desired amount is reached.
  9. Seal the inside of the cones with a smear of melted dark chocolate.
  10. Let them set up in the freezer for about 10 minutes.
  11. Once ready, fill each cone with any flavor ice cream you desire!
  12. Using a pastry bag is the easiest way to do this.
  13. When they are all filled, return them to the freezer for at least 2 hours to set-up, and then they are ready to enjoy!
http://www.byrontalbott.com/ice-cream-cone-bites/

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| Top Left: Spatula | Top Middle: Cannoli Form | Top Middle: Pastry Bag | Top Right: Glass Bowl Set |

| Bottom Left: Silpat | Bottom Middle: Mixing Bowls | Bottom Right: Baking Sheet |

Desserts

Raspberry Ice Cream “Tart”

June 17, 2015

Some say “never try to reinvent the wheel,” but when it comes to food, I believe there is always room for re-imagination! Since it’s #IceCreamWeek, I am challenging myself with the task of taking a classic dessert—a raspberry tart—and re-vamping it into a tantalizing ice cream dish that has all the traditional flavors of a tart, but in the form of a rich and creamy ice cream dessert!  Hope you enjoy my twist on a classic!

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Add 4 tbsp of butter to a small sauce pan on medium to high heat.

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Simmer until the butter begins to caramelize and brown.

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Add 1/4 cup of sliced almonds to the pan.  

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Cook until they begin to brown.

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Once the almonds are toasted, whisk in 2 cups of heavy cream…

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…1 cup of whole milk…

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…1 tbsp vanilla extract…

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…and 1/2 cup sugar.  

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Whisk ingredients until thoroughly combined…

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…and bring to a simmer.

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In a separate bowl add two egg yolks. 

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Temper the egg yolks with the hot cream.

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 Whisking all the while.

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Whisk the tempered eggs back into the sauce pan and bring the cream back to a light simmer, then remove from the heat. 

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Strain ice cream base, removing the almonds.  

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The flavor has already been infused into the cream.

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Give the mixture a good whisk.

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Cool cream to approximately 34-40°F. Cover in plastic and refrigerate to continue cooling.

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Once cooled, add the ice cream base to your handy dandy ice cream machine…

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…and wait for it to do its magic.

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When it’s done, remove excess ice cream from mixer blade…

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…add a sprinkle of salt…

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…give it a good mix, and put it into the freezer to set up. About an hour or 2 should be good.

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Remove from freezer and add 2 scoops to a standard ramekin.  

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Gently press the ice cream into the dish, forming a crust-like shape, and place back in the freezer to solidify for several minutes.

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Once firm, remove ice cream dish from the freezer. Top with 1 cup of pie, tart, or cookie crumbles…

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…fresh raspberries…

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…a sprinkle of powder sugar…

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…and this dish is ready to ENJOY!

Raspberry Ice Cream "Tart"

Raspberry Ice Cream

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • 2-3 egg yolks
  • 1/2 cup sugar
  • 1 tbsp vanilla extract
  • 4 tbsp butter
  • 1/4 cup sliced almonds
  • 1 pint fresh raspberries
  • 1 cup pie, tart, or cookie crumbles

Instructions

  1. Add 4 tbsp of butter to a small sauce pan on medium to high heat. Simmer until the butter begins to caramelize and brown.
  2. Add 1/4 cup of sliced almonds to the pan. Cook until they begin to brown.
  3. Once the almonds are toasted, whisk in 2 cups of heavy cream, 1 cup of whole milk, 1 tbsp vanilla extract, and 1/2 cup sugar.
  4. Whisk ingredients until thoroughly combined and then bring to a simmer.
  5. In a separate bowl add two egg yolks. Temper the egg yolks with the hot cream.
  6. Whisk the tempered eggs back into the sauce pan and bring the cream back to a light simmer, then remove from the heat.
  7. Strain ice cream base, removing the almonds. The flavor has already been infused into the cream. Give the mixture a good whisk.
  8. Cool cream to approximately 34-40°F. Cover in plastic and refrigerate to continue cooling.
  9. Once cooled, add the ice cream base to your handy dandy ice cream machine and wait for it to do its magic. When it’s done, add a sprinkle of salt, give it a good mix, and put it into the freezer to set up. About an hour or 2 should be good.
  10. Remove from freezer and add 2 scoops to a standard ramekin. Gently press the ice cream into the dish, forming a crust-like shape, and place back in the freezer to solidify before adding additional ingredients.
  11. Once firm, remove ice cream dish from the freezer. Top with 1 cup of pie, tart, or cookie crumbles, fresh raspberries, a sprinkle of powder sugar, and this dish is ready to ENJOY!
http://www.byrontalbott.com/raspberry-ice-cream-tart/

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| Left: Kitchen Aid Mixer | Top Middle: Ice Cream Attachment | Top Right: All-Clad Strainer Set |

| Bottom Left: Ramekin | Bottom Middle: All-Clad Sauce Pan | Bottom Right: Ice Cream Scoop |

Desserts

Snickerdoodles

February 9, 2015

 

How could I not make Snickerdoodles after “The Way the Cookie Crumbles“?

As well as the majorities’ favorite, this is the perfect winter cookie, and couldn’t be easier to make.

Hopefully you enjoy my simple take on the Snickerdoodle.

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In a large mixing bowl, cream together 1/2 cup of brown sugar… 

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…1/4 cup of granulated sugar…

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…and 1/2 cup of unsalted butter for approximately 2-3 minute of mixing on medium speed.

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 Next, add one whole egg to the same large bowl along…

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…with 1tbsp of vanilla paste. Mix for 2-3 minutes until thoroughly combined. 

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Scrape the sides of the bowl down and add 1 tsp baking powder…

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…2 tsp cream of tartar…

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…and 1 1/2 cups of all purpose flour.

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Mix on low-medium speed for 3-4 minutes until the dough is slightly tacky. 

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 Start rolling the dough into little balls.

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Then coat the dough with 1/2 cup of granulated sugar and 3 tbsp of cinnamon.

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Place the coated dough balls onto a baking tray lined with parchment paper.

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Bake at 350f for 10-15 minutes.

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Just keep in mind that the longer you bake the Snickerdoodles the more crispy/crunchy they’ll become.  

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Once they’re done baking, pull them out of the oven to cool off for 10 minutes and then it’s time to enjoy!!

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Milk please! 

Snickerdoodles

Ingredients

    Dough:
  • 1/2 cup soft unsalted butter
  • 1/2cup brown sugar
  • 1/4 cup granulated white sugar
  • 1 whole egg
  • 1 tbsp vanilla paste
  • 11/2 cups all purpose flour
  • 1 tsp baking powder
  • 2 tsp cream of tartar
  • Sugar Coating:
  • 4 tbsp granulated white sugar
  • 2 tbsp cinnamon

Instructions

  1. In a large mixing bowl, cream together 1/2 cup of brown sugar, 1/4 cup of granulated sugar, and 1/2 cup of unsalted butter. Approximately 2-3 minute of mixing on medium speed.
  2. Next, add one whole egg to the same large bowl along with 1tbsp of vanilla paste. Mix for 2-3 minutes until thoroughly combined.
  3. Scrape the sides of the bowl down and add 1 tsp baking powder, 2 tsp cream of tartar, and 1 1/2 cups of all purpose flour. Mix on low-medium speed for 3-4 minutes until the dough is slightly tacky.
  4. Start rolling the dough into little balls, then coat the dough with 1/2 cup of granulated sugar and 3 tbsp of cinnamon. Place the coated dough balls onto a baking tray lined with parchment paper or a silpat and bake at 350f for 10-15 minutes. Just keep in mind that the longer you bake the Snickerdoodles the more crispy/crunchy they’ll become.
  5. Once they’re done baking, pull them out of the oven to cool off for 10 minutes and then it’s time to enjoy!
http://www.byrontalbott.com/snickerdoodles/

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| Top Left: Kitchen Aid Mixer | Top Middle: Baking Sheet |
| Bottom Left Right:Glass Bowl Set | Bottom Left: All-Clad Measuring Spoons | Bottom Middle: Mason Jar Glasses |

Desserts

“Candy Cane” Macaron

December 6, 2014

I’ve made tons of Macarons in the past; I even had a #MacaronWeek, but to date this has certainly been my most creative twist on this classic cookie.

The result couldn’t have been more festive and tasteful!  This is definitely a recipe you’ll give yourself a nice pat on the back after achieving.

Hope you enjoy my “Candy Cane” Macarons.

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In a medium sized mixing bowl add 1 medium egg white and begin to whisk until slightly frothy.

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Add 20g of granulated sugar and continue to whisk for 5-7 minutes until they it forms soft peaks.

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In a separate large mixing bowl sift together 65g of powdered sugar…

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…and 55g of almond meal.

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Next, fold a third of the meringue into the sifted sugar and almond meal and continue this process until the batter resembles flowing lava.

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Transfer the batter to a piping bag thats fitted with a medium round metal pastry tip.

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Begin piping quarter sized circles  onto a baking tray that’s lined with parchment or a mat, leaving about an inch space in between each circle.

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Give the tray a few taps on the counter to even out the circles and allow to dry for 20 minutes.

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Once dry, sprinkle or flick a little red dye mix with water right on top of the dried macarons.

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Then bake in a 325f oven for 15 minutes.

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For the ganache, bring 1/4 cup of heavy cream…

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…and 1 tbsp of peppermint extract to a simmer.

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Add 1 cup of chopped white chocolate to a metal a mixing bowl.

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Slowly pour the hot cream mixture over the center of the chopped chocolate and begin string until well combined.

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Transfer half of the ganache to a piping bag fitted with a metal round tip.

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Then mix 1 tsp of red dye with the other half of the ganache.

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Transfer it to the other side of the same piping bag. Let this rest for 20 minutes before use.

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Take the macarons out of the oven and allow to cool for 30 minutes before filling, but once they’ve cooled down pipe a 1-2 tbsp of filling into the center of the macaron.

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Sandwich it between another cookie.

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Eat them right away or allow to mature for 24 hrs. ENJOY!

“Candy Cane” Macaron

Ingredients

  • MACARON COOKIE:
  • 65g powdered sugar
  • 55g almond meal
  • 1 medium egg white
  • 20g granulated sugar
  • PEPPERMINT GANACHE:
  • 1tsp red food coloring (Americolor)
  • 1 cup chopped white chocolate
  • 1 tbsp peppermint extract
  • 1/4 cup heavy cream

Instructions

  1. In a medium sized mixing bowl add 1 medium egg white and begin to whisk until slightly frothy. Add 20g of granulated sugar and continue to whisk for 5-7 minutes until they it forms soft peaks.
  2. In a separate large mixing bowl sift together 65g of powdered sugar and 55g of almond meal. Next, fold a third of the meringue into the sifted sugar and almond meal and continue this process until the batter resembles flowing lava.
  3. Transfer the batter to a piping bag thats fitted with a medium round metal pastry tip and begin piping quarter sized circles onto a baking tray that’s lined with parchment or a mat, leaving about an inch space in between each circle. Give the tray a few taps on the counter to even out the circles and allow to dry for 20 minutes. Once dry, sprinkle or flick a little red dye mix with water right on top of the dried macarons then bake in a 325f oven for 15 minutes.
  4. For the ganache, bring 1/4 cup of heavy cream and 1 tbsp of peppermint extract to a simmer. Add 1 cup of chopped white chocolate to a metal a mixing bowl and slowly pour the hot cream mixture over the center of the chopped chocolate and begin string until well combined. Transfer half of the ganache to a piping bag fitted with a metal round tip, then mix 1 tsp of red dye with the other half of the ganache and transfer it to the other side of the same piping bag. Let this rest for 20 minutes before use.
  5. Take the macarons out of the oven and allow to cool for 30 minutes before filling, but once they’ve cooled down pipe a 1-2 tbsp of filling into the center of the macaron and sandwich it between another cookie. Eat them right away or allow to mature for 24 hrs. ENJOY!
http://www.byrontalbott.com/candy-cane-macaron/

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| Top Left: All-Clad Sauce Pan | Top Middle: Baking Sheet | Top Right:Glass Bowl Set |
| Bottom Left: All-Clad Bowl Set | Bottom Middle:All-Clad Strainer |