Johnny’s Chocolate Lollipops:
Directions:
Fill paper cornet with tempered chocolate (get general recipe for tempering at allrecipes.com)
Squeeze to make ball, dollop out
Drag out chocolate with spoon
Lay lollipop-stick in it
Before sets, fill with desired candy
Keep reading for the audience desserts…
Debi and Gabriele’s new show, “Extra Virgin with Debi and Gabriele” airs on the Cooking Channel.
Here’s the recipe for one of their favorite desserts, Tiramisa.
Ingredients:
3 cups brewed coffee, cooled
1 (16-ounce) containers mascarpone
5 eggs, separated
14 ounces savoiardi cookies (firm ladyfingers)
1/2 cup sugar, plus 2 tablespoons or more, for the coffee
2 shots rum or Italian Marsala, optional
Pinch salt
2 tablespoons unsweetened cocoa powder
1/4 cup shaved dark chocolate, to garnish
Special equipment: Moka coffee pot that serves 12 (3 cups coffee)
Pastry Twists with Dulce de Leche and Mexican Hot Chocolate Fondue:
Ingredients:
1/4 cup sugar
1 tablespoon ground cinnamon
1 sheet of defrosted puff pastry dough
2 2-ounce Ibarra chocolate discs, chopped
1/2 cup cream
1 tablespoon spiced rum
Dulce de leche, warmed
Directions:
Cinnamon sugar twists are good any time for the day: for breakfast, after dinner, or as a late-night snack. They’re not too sweet and are a little starchy, so they’re a good combination for someone like me who doesn’t have that much of a sweet tooth. They’re delicious on their own, and even better with dulce de leche and chocolate sauce for dipping. Serve the sauces in shot glasses so everyone has his or her very own to dip into.
Halloween is just a few days away and chef Katie Lee taught us how to make some hauntingly delicious treats!
Popcorn Balls
Ingredients:
12 cups popped popcorn
1 cup sugar
3/4 cup light brown sugar
1 cup corn syrup
1 tablespoon butter
1/2 cup water
Optional: brown and orange M&Ms, chopped dried fruit, black and orange jelly beans, toasted pumpkin seeds
Directions:
Line two baking sheets with waxed paper and spray with non-stick cooking spray. Spray a large bowl with cooking spray and place popcorn in it and optional ingredients, if using.
In a medium saucepan fitted with a candy thermometer, bring sugar, brown sugar, corn syrup, butter, and water to a boil over medium-high heat. Reduce heat to medium and cook until mixture reaches 260 F. Carefully pour the syrup over the popcorn mixture. Stir with a greased spoon to distribute. Let sit for 1 to 2 minutes. With greased hands, form into 3 inch balls and place on prepared baking sheets. Let cool completely.
Get Katie’s recipes for caramel apples and chocolate peanut butter balls!
Ingredients:
2 12-ounce cans evaporated milk
2 1/2-cups granulated sugar
6 tablespoons all-purpose flour
1/2 teaspoon kosher salt
4 egg yolks
4 tablespoons unsalted butter, cubed
1 tablespoon pure vanilla extract
5 large, ripe bananas, sliced
One 14-ounce box vanilla wafers
Towers of store-bought cake, cupcakes, and cookies, decorated with swirls of colored frosting, make this no-bake cake a never-ending adventure. Personalize it with a theme—sports, flowers, or a day at the beach—to make any birthday super-special.
Angelina Jolie recently made this cake for one of her own kids!
Ingredients:
1 bakery-bought half-sheet cake, frosted white and bordered in color of your choice
1 bakery-bought 8-inch layer cake, frosted white and bordered in color of your choice
8 bakery-bought cupcakes with white frosting
8 theme-decorated cookies (i.e., birthday packages, sports, beach, sun and moon)
Writing frosting, CakeMate®
Fancy birthday candles
Makes 25 servings
