Tag: dessert
Haystacks
Haystacks
Haystacks are one of the easiest and tastiest snacks to make. Only requiring 4 ingredients, haystacks are melted butterscotch and chocolate chips, peanut butter, and crispy chow mein noodles, mixed together and dropped into heaping mounds. While this is just the base recipe, some additions you can add to the haystacks include crushed nuts, toffee pieces, M+M’s, mini marshmallows, crushed pretzels, and shredded coconut.
Servings: 24 Haystacks
Equipment
- cookie dropper
- parchment paper
- baking sheet
Ingredients
- 1 bag butterscotch chips 11 oz
- 1 cup milk chocolate chips
- 3 tbsp creamy peanut butter
- 12 oz chow mein noodles
Instructions
- In a microwave safe bowl, combine the butterscotch chips, chocolate chips, and peanut butter.
- Microwave for 3 minutes in 1 minute intervals until everything has melted.
- Stir in the chow mein noodles until they are completely covered in the mixture.
- Line 2 baking sheets with parchment paper. Using a cookie dropper, drop mounds of the haystacks on the baking sheets. Let rest for 2 hours to firm up before eating.
Saffron Ice Cream with Rosewater and Pistachios
Saffron Ice Cream with Rosewater and Pistachios
Bastani is a traditional Persian ice cream consisting of saffron, rosewater, and pistachios. Despite the heaviness of the dairy, the ice cream is quite refreshing with the addition of rosewater. And with pistachios being my favorite nut, this ice cream is a winner in my book.
Equipment
- ice cream maker
Ingredients
- 6 egg yolks
- 3/4 cup sugar
- 1 3/4 cup heavy cream
- 1 1/4 cup whole milk
- 1 pinch salt
- 1 tsp saffron
- 1 tbsp rosewater
- 1/4 cup pistachios
Instructions
- Whisk the egg yolks with 1/2 cup of sugar.
- Whisk together the heavy cream, milk, 1/4 cup of sugar, salt, and saffron in a pot over medium heat until hot, but not boiling.
- Slowly pour the cream mixture into the beaten yolks, continuously whisking. Simmer on low heat for 4 minutes.
- Transfer the ice cream mixture into a bowl. Place that bowl into another bowl of ice. Place in the refrigerator for an hour until completely cooled.
- Pour the mixture along with the rosewater and pistachios into the ice cream maker.
- Churn for 30 minutes. Pour into a freezer-safe bowl and freeze for 3 hours.
Boston Cream Pie
Boston Cream Pie
The Boston cream pie was invented by an Armenian-French chef at the Parker House Hotel in Boston. While not actually a pie, but a cream filled cake, this rich dessert gets its name from being baked in a pie plate. The cake is double layered with a vanilla custard cream in the middle, glazed with a thick chocolate ganache. This cake is so beloved in Massachusetts that it is the official state dessert.
Equipment
- strainer
- standing mixer
- 8” springform cake pan
- parchment paper
- bread knife
Ingredients
Pastry Cream Filling
- 8 egg yolks
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1 tbsp vanilla extract
- 2 cups whole milk
- 1 tbsp butter
Yellow Cake
- 2 large eggs
- 1 cup sugar
- 1/2 cup whole milk
- 5 tbsp butter
- 1 cup cake flour + 2 tbsp
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 2 tsp vanilla extract
Chocolate Ganache
- 1/4 cup heavy whipping cream
- 4 oz bittersweet chocolate chopped
Instructions
Pastry Cream Filling
- Bring the milk to a boil in a small pot. Immediately turn off the heat.
- Whisk the egg yolks and sugar together in a bowl. Whisk in the cornstarch.
- Whisk in a 1/4 cup of the hot milk into the egg yolk mixture. Then whisk in the rest of the hot milk.
- Pour the batter through a strainer back into the pot.
- Bring the mixture to a boil over medium high heat; constantly whisking until it is thick. Take off the heat and whisk in the butter and vanilla. Allow to completely Cool.
Yellow Cake
- Whisk the flour, baking powder, and salt together in a bowl. Set aside.
- In a standing mixer, beat the eggs and sugar together for 4 minutes on medium speed.
- Melt the butter, vanilla, and milk together in a small pot while the eggs and sugar are mixing.
- Turn the mixer down to low speed. Gradually add in the flour.
- Slowly pour the milk/butter mixture into the standing mixer. Scrape the sides of the bowl and mix for 30 seconds.
- Preheat the oven to 350 degrees. Line the bottom of a spring form pan with parchment paper. Grease the pan. Pour in the batter.
- Bake for 30 minutes. Allow the cake to completely cool on a rack.
Cake Assembly
- Using a bread knife, carefully slice the cake in half horizontally.
- Place one of the halves of cake bake in the spring form pan.
- Pour the pastry cream onto the cake, leaving an inch of space from the outer edge.
- Place the other half of the cake cut side up on top of the pastry cream. Wrap in plastic and allow to set in the refrigerator for 2 hours.
- Bring the heavy whipping cream to a light simmer over medium heat with the chocolate.
- Whisk until the chocolate has completely melted.
- Pour the chocolate ganache over the cake. Cover with plastic wrap and let sit overnight in the refrigerator.
