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Recipes
Coconut Panna Cotta with Berry and Red Wine Reduction
By SprinkleBakes
A creamy, egg-free custard punctuated with a rich berry and red wine topping
- Panna Cotta
- 2 cups heavy cream
- 1 1/2 cups lite coconut milk
- 1/2 cup plus 2 tbsp. granulated sugar
- 1/4 tsp. salt
- 1 envelope plain gelatin (1/4 oz.)
- 1/2 tsp. vanilla extract
- 1/4 tsp. coconut extract (opt.)
- Berry/Red Wine Reduction
- 2/3 cup red wine
- 6 tbsp. granulated sugar
- 2 tbsp. black raspberry jelly
- 1/2 cup fresh blueberries -or-
- 1/2 cup canned blueberries, rinsed and drained
Tiramisushi
By SprinkleBakes
This dessert was inspired by Elizabeth Faulkner's recipe from her cookbook "Demolition Desserts
- Cocoa Roulade Sponge Cake
- 1/2 cup (2 1/2 oz) flour
- 1/4 cup plus 1 Tablespoon (1 oz) cocoa powder
- 1/4 teaspoon baking powder
- 3 large eggs
- 1/2 cup ( 3 1/2 oz) sugar
- pinch of salt
- 2 Tablespoons (1 oz ) butter, melted butter
- 1 Tablespoon water
- Confectioner's sugar for dusting
- Marsala Mascarpone Filling
- 1 cup (8 oz) mascarpone cheese
- 1 Tablespoon confectioner's sugar, sifted
- 1 Tablespoon Marsala wine
- Mocha Sauce
- 2/3 cup unsweetened cocoa
- 1 2/3 cups white sugar
- 1 1/4 cups water
- 1 1/2 tsp. espresso powder or instant coffee granules
- 1 teaspoon vanilla extract
Guilt-Free Plum Tart
By SprinkleBakes
Per serving: 162 calories 6 grams of fat 2 grams protein 2 grams fiber 27 carbs
- Crust:
- 2/3 cup whole wheat flour, preferably whole wheat pastry flour
- 1/3 cup all purpose flour
- 2 tablespoons canola oil
- 1 tablespoon butter
- 1 teaspoon granulated sugar
- 1 pinch of salt
- 1 to 3 tablespoons ice cold water
- Filling:
- 1/4 cup turbinado sugar (can use plain granulated)
- 1 tablespoon wheat germ
- 5-6 red plums, or other plums pitted and thinly sliced
- 2 tablespoons seedless all fruit raspberry jam or preserves
Easiest Ever Rustic Apple Tart
By SprinkleBakes
Once you try this delicious Easiest Ever Rustic Apple Tart recipe, you'll ask yourself
- CRUST:
- 2 cups all-purpose flour, plus more for the work surface
- 1/4 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 14 tablespoons unsalted butter, chilled and cut into small pieces
- 4 tablespoons cold water
- Sugar for sprinkling (preferably Turbinado or large crystal variety)
- APPLE FILLING:
- 4 apples, roughly chopped
- 6 tablespoons sugar
- 1 tablespoon corn starch
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 stick of butter cut into cubes
- 2 tablespoons melted butter for brushing crust
- 8 " or 9" cast iron skillet
Slowcooker Peanut Clusters
By SprinkleBakes
The easiest holiday candy ever!
- 1 24 oz package Chocolate Bark
- 1 24 oz package White Chocolate Bark
- 2 16 oz containers Dry Roasted Salted Peanuts
- 2 16 oz containers Dry Roasted Unsalted Peanuts
Lady Finger Biscuits
By SprinkleBakes
A traditional ingredient in Tiramisu
- 3 eggs, separated
- 6 tablespoons granulated sugar
- 3/4 cup all purpose flour + 2 tbsp corn starch
- 6 tablespoons confectioner's sugar
Red Wine Chocolate Ganache
By SprinkleBakes
A rich and delicious filling for molded chocolates
- 9 oz. fine grade semi-sweet or dark chocolate
- 1/2 cup heavy cream
- 5 tbsp. dry red wine, such as Chianti
- 1/4 tsp. red gel food coloring (optional)
Chocolate Maltball Cookies
By SprinkleBakes
This simple cookie recipe is for malt lovers
- COOKIES:
- 1/2 pound (2 sticks) cold unsalted butter, cut into tablespoon-size pieces
- 1/2 cup superfine sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon fleur de sel, plus a pinch for sprinkling
- 2 1/2 cups all-purpose flour
- 1/2 cup dry malted milk, plus extra for sprinkling
- CHOCOLATE COATING:
- 1 cup bittersweet chocolate chips
- 2 tablespoons shortening
Italian Layer Cookies
By SprinkleBakes
These are also called Venetians, Rainbow Cookies, and 7 Layer Cookies
- 1 can (8 ounces) almond paste
- 1 cup butter, softened
- 1 cup sugar
- 4 eggs, separated
- 2 cups all-purpose flour
- 6 to 8 drops red food coloring
- 6 to 8 drops green food coloring
- 1/4 cup seedless red raspberry jam
- 1/4 cup apricot jam
- 1 cup (6 ounces) semisweet chocolate chips
Tiramisu
By SprinkleBakes
A classic tiramisu recipe from The Washington Post, July 11 2007
- For the zabaglione:
- 2 large egg yolks
- 3 tablespoons sugar
- 1/4 cup Marsala wine (or port or coffee)
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon finely grated lemon zest
- For the vanilla pastry cream:
- 1/4 cup sugar
- 1 tablespoon all purpose flour
- 1/2 teaspoon finely grated lemon zest
- 1/2 teaspoon vanilla extract
- 1 large egg yolk
- 3/4 cup whole milk
- For the whipped cream:
- 1 cup chilled heavy cream (we used 25%)
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- To assemble the tiramisu:
- 2 cups brewed espresso, warmed
- 1 teaspoon rum extract (optional)
- 1/2 cup sugar
- 1/3 cup mascarpone cheese
- 36 savoiardi/ ladyfinger biscuits (you may use less)
- 2 tablespoons unsweetened cocoa powder