whipped

Here's what you need: unsalted butter, good-quality semisweet chocolate, unsweetened dutch process cocoa powder, espresso powder, granulated sugar, dark brown sugar, vanilla extract, kosher salt, large eggs, all-purpose flour, flaky sea salt

How To Make The Best Brownies Recipe by Tasty

½ sticks unsalted butter,

oz good-quality semisweet chocolate,

unsweetened dutch process cocoa powder, divided

espresso powder

sugar

dark brown sugar, packed

vanilla extract

salt

eggs

all-purpose flour

flaky sea salt,

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Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.

Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.

Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.

Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.

With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.

Position a rack in the middle of the oven and preheat to 350°F (180°C).

Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.

Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.

Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.

Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.

Set the brownies on a cooling rack and cool completely in the pan.

Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.

https://vid.tasty.co/output/100529/landscape_480/1530304706

A delicious rich espresso topped with a meringue like fluff made with whipped sweetened condensed milk and egg yolk.

Vietnamese Egg Coffee (Ca phe trung)

oz espresso

tbsp sweetened condensed milk

Brew 2 cups of espresso

Whip the egg yolk and sweetened condensed milk until light frothy or soft peaks.

Add egg mixture on top of the espresso.

Crispy on the outside, soft and pillowy on the inside potato wedges flavored with garlic, lemon and oregano.  Served with a thick, creamy, smooth whipped dip loaded with salty, funky feta, rich cream cheese, herbaceous parsley and dill, and a touch of tart lemon.

Crispy Baked Greek Potato Wedges With Whipped Feta

TBS Distilled White Vinegar

TBS Cornstarch

TBS Canola Oil

Lemon (– juice of half and zest of all)

Cloves Garlic (– minced)

TBS Dried Oregano

Salt & Ground Black Pepper

Feta (, crumbled)

Cream Cheese (– at room temperature)

TBS Flat Leaf Parsley (– packed)

TBS Fresh Dill (– packed)

Lemon (– juice)

2-3 TBS Olive Oil

Crispy Baked Greek Potato Wedges with Whipped Feta

Parboil Potatoes:  Place potatoes, vinegar and 2 tablespoons of salt in a large saucepot.  Add enough cold water to cover potatoes by 1’’.  Bring to a boil over high heat and immediately reduce to a simmer.  Cook until the potato exteriors are tender, about 5-7 minutes.

Meanwhile, preheat the oven to 475 degrees F.  Line a large rimmed baking sheet with aluminum foil for easy clean up.  If using more than one baking sheet, adjust oven racks to upper and lower 1/3rd position.  If using one sheet, adjust oven rack to middle position.  In a small bowl whisk together the oil, lemon juice, zest, garlic and oregano.

Bake the Potatoes:  Drain the potatoes, pat dry and transfer them to a large bowl or zip-closure bag.  Add the cornstarch and use your hands to gently toss the potatoes to coat.  Pour the oil mixture over the potatoes and toss again to coat.

Transfer the potatoes to the prepared baking sheet, cut side down, and spread out evenly in a single layer, being sure not to overlap.  (Use an additional baking sheet if necessary).  Season the potatoes generously with salt and pepper.

Roast the potatoes in the oven until the bottoms of the potatoes are golden brown, turning pan(s) halfway through cooking, about 12-15 minutes.

Remove from the oven and use a spatula to flip the potatoes over.  (If using two pans, rotate the pans from top to bottom rack.)  Continue to roast potatoes until crisp and golden all over, turning pans again halfway through, an additional 15 minutes.

While the potatoes are baking, make the whipped feta:  Place the feta in the bowl of a food processor and pulse until small crumbles remain.  Add in the cream cheese and puree until combined, stopping to scrape down the sides as necessary, about 2 minutes.  Add in the parsley, dill, lemon juice, ¼ teaspoon salt and 1/8 teaspoon pepper.  Process until smooth.  With the motor running, slowly add in 3 tablespoons of oil.  Process until creamy.  Taste and adjust for seasoning with salt and pepper.  Transfer to a bowl.  Sprinkle with additional herbs and drizzle with more oil if desired.

To serve:  Remove potatoes from oven and serve immediately with whipped feta dip.

Stabilized whipped cream frosting sturdy enough for piping designs and for use as a deep filling for cakes. Light, airy and delicious.

Stabilized Whipped Cream with Gelatin 

gelatin (unflavored)

water

whipping cream (33%)

Flavor extract (optional)

Refrigerate mixing bowl and beaters in the fridge...

Refrigerate mixing bowl and beaters in the fridge for a minimum of 15 minutes. Ensure cream is very cold as well. This will all help cream whip better.

Place water in heatproof cup and sprinkle gelatin...

Place water in heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.

Place cup in a small sauce pan filled...

Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.

Immediately start beating the cream and sugar in...

Immediately start beating the cream and sugar in a stand mixer fitted with the chilled bowl. Whip on medium speed and then increase to medium-high.

Check on the gelatin. It should no longer...

Check on the gelatin. It should no longer be hot but still runny.

Once the beaters leave tracks in the cream,...

Once the beaters leave tracks in the cream, pour the gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl. If desired, add extract and food color before the cream becomes stiff.

Stop beating once the cream turns stiff. Do...

Stop beating once the cream turns stiff. Do not over whip.

Use cream to assemble cooled dessert immediately.

https://mediavine-res.cloudinary.com/video/upload/x05lh4u95eoqf4ysmw0g.mp4

Stabilized whipped cream with gelatin - a light and airy frosting, sturdy enough for piping designs and use as a deep filling for cakes without deflating.

Stabilized Whipped Cream with Gelatin

Two Raw Sisters: Easter chocolate bowls

dark chocolate

water balloons

Scoop ice cream of

Add your chocolate into a heatproof bowl and melt over a double boiler. Once it is melted, leave too cool until it is at room temperature.

While the chocolate is cooling, blow up the water balloons to the size you want your bowls to be and tie them off.

Line a flat baking tray with baking paper.

Once your chocolate has reached room temperature, hold a balloon at the top and begin to dip the bottom in chocolate. Swirling it around so it has a good layer of chocolate and the chocolate comes a third to halfway up the balloon (depending on how big you blew them up).

Gently move the balloon to the lined baking paper, holding it there until the chocolate slightly drips to create a base for the bowl.

Repeat until you have used all of your balloons.

You should have a little leftover chocolate and scattered space on your baking tray. With this, make little bunny faces and ears placing puffed quinoa as the eyes of the face.

Place the baking tray into the freezer for 20-30mins.

Once set, remove balloons from freezer. Press around the sides gently, breaking the seal between the balloon and the chocolate. Then lightly pierce the balloon with a knife and slowly release the air from the balloon, removing any excess balloon.

Fill balloons with ice cream and top with the little bunny faces. Serve immediately. (Leftover bowls will store in your freezer in an airtight container for up to 5 months.)

These 4 ingredient whipped shortbread cookies are made with cornstarch, melt-in-your-mouth and are quick and easy! These Christmas cookies are a perfect addition to your holiday cookie tray.

📋 Whipped Shortbread Cookie Recipe

unsalted butter (softened)

confectioners' sugar sugar

cornstarch

cherries

Preheat oven to 300 degrees F (148 degrees C)

In the bowl of a stand mixer with the paddle attachment, (or in a large bowl) cream butter and icing sugar until light and fluffy (you can use an electric hand mixer, but it&#39;s not ideal).

Gradually add flour and cornstarch, beating on medium high speed, until well blended.

With hands lightly dusted with additional cornstarch, roll cookie dough into 1 inch. balls (or use a small cookie scoop)

Place 1 inch. apart on ungreased baking sheet.

Press lightly with floured tines of a fork.

Add nonpareils and/or cherry halves, if desired to the top of the cookies.

Baking time: Bake at 300° for 20-22 minutes or until bottoms are lightly browned.

Cool for 5 minutes before moving from pans to wire racks to continue cooling. *If you try to move them too early, they will fall apart.

Best-ever cupcakes

Butter,

Caster sugar

Vanilla

Eggs

Self raising flour

Milk

Icing sugar

Tbsp Butter

Cream cheese

drizzle Passionfruit syrup,

Place softened butter into cake mixer and beat until white for 5 minutes, then add sugar and continue to beat.

Add vanilla and eggs one at a time. Sift in flour and add milk and beat quickly, but surely (10 beats is ideal). Do not over-mix.

Place into cupcake cases and bake for about 25 mins - or when spongy to touch - and pale golden brown.

Cover with passionfruit icing, then split and fill with freshly whipped cream, or leave as is.

For the icing, beat all ingredients together, thinning to the right consistency with passionfruit syrup.

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