Tuesday, February 8, 2011

Heart Shaped Boston Cream Filled Donuts with Chocolate Glaze

Heart Shaped Boston Cream Filled Donuts with Chocolate Glaze

**Yeast Donuts
**Vanilla Pastry Cream
**Chocolate Glaze
**Yeast Donuts

Yeast Donuts :

1½ cups (375 ml) (12 ounces) milk
2½ ounces (71 g) (1/3 cup) vegetable shortening
1/3 cup (79 ml) (2.67 ounces) warm water, 35° to 41° C (95° to 105° F)
2 packages (14 g) (½-ounce) instant yeast
2 large eggs, beaten
¼ cup (56 g) granulated sugar
1½ teaspoons salt
1 teaspoon freshly ground nutmeg
5¼ cups (652 g) (23 ounces) plain (all-purpose) flour, plus more for dusting surface
Peanut or vegetable oil, for frying (1 to 1½ gallons (3.79 to 5.68 litres), depending on fryer), for oiling bowl.

In a medium-sized saucepan set over medium heat, heat the milk until warm enough to melt the shortening. Place the shortening in a small bowl and pour the warmed milk over it. Stir with a spatula until shortening has melted, set aside.

Place the warm water in a small bowl and sprinkle the yeast over it. Let dissolve for 5 minutes. After 5 minutes, pour the yeast into the bowl of an electric stand mixer.

Add the milk and shortening mixture (make sure the mixture has cooled to lukewarm first).

Add the eggs, sugar, salt, nutmeg and half of the flour.

Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn up to medium speed and beat until well combined.

Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.

Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, 3 to 4 minutes.

Transfer dough to a well-oiled large bowl, cover, and let rise until doubled in size, about 1 hour.

Dust a clean work surface with flour. Roll out dough to 3/8-inch (.95-cm) thick. Cut out dough using a 3-inch doughnut/cookie cutter or pastry ring. Set on a floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

Preheat the oil in a deep fryer or Dutch oven to 365° F (185° C). Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in a baking sheet. Allow doughnuts to cool for 15 to 20 minutes prior to filling and glazing.

Vanilla Pastry Cream:

Makes about 2 cups:

1½ cups (375 ml) (12 ounces) whole milk
½ cup (113 grams) caster (super fine granules) sugar
¼ cup (25 g) cake flour, sifted
½ teaspoon Kosher salt
4 large egg yolks
1 teaspoon pure vanilla extract

Place the milk in a medium-sized saucepan and set over medium heat; heat the milk until bubbles just start to form around the edges.

Meanwhile, place the sugar, flour, and salt into a small bowl; stir together to combine.

Place the eggs in a medium-sized bowl, whisk until well combined. Gradually add the flour mixture and continue to whisk until thick and pasty.

Remove the milk from the heat and gradually add to the egg mixture, whisking constantly. Return the mixture to the saucepan, place over medium heat. Bring to the boil, whisking constantly, about 3 minutes. Boil, whisking constantly, for 10 seconds, remove immediately from heat.

Strain pastry cream through a fine mesh sieve into a small bowl. Add the vanilla extract and whisk until well combined. Place a sheet of plastic wrap directly on top of the pastry cream to prevent a skin from forming. Let cool and then refrigerate until ready to use.

Chocolate Glaze:

2 cups confectioners’ sugar, sifted
1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons pure vanilla extract
4 ounces bittersweet chocolate, chopped

Using a fine-mesh sieve, sift icing sugar into a small bowl; set aside.
Combine butter, milk, corn syrup, and vanilla in a medium saucepan and heat over medium heat until butter is melted.
Decrease the heat to low, add the chocolate, and whisk until melted.
Turn off heat, add the confectioners’ sugar, and whisk until smooth.

Assembling Boston Cream Donuts:

6 tablespoons heavy cream, 35%
Vanilla Pastry Cream
Chocolate Glaze
(place the glaze over a bowl of warm water)
Red, White & Pink Heart-Shaped Sprinkles

In a small-sized bowl, using an electric hand mixer, whisk heavy cream until stiff peaks form.
Remove Vanilla Pastry Cream from the refrigerator; using a large spatula, gently fold the whipped cream into the pastry cream.

Transfer pastry cream to a pastry bag fitted with a small round tip, set aside.

Using a small paring knife poke a hole in the side through the centre of each cooled donut.
Insert tip into the donut hole, fill, and wipe any excess pastry cream with the tip of your finger and return to wire rack. Repeat with remaining donuts.

Dip each donut in Chocolate Glaze, immediately dust with sprinkles and return to wire rack. Let glaze set for 30 minutes before serving (if you can wait that long!). Enjoy!

Easy Pita Chips

Hummus - Healthy Chickpea or Garbanzo Beans Dip Spread

Ultimate Pad Thai

Thai Foodcast: Pad Thai

Sunday, February 6, 2011

Lasagna Roll-ups

Lasagna Roll-ups


8 lasagna noodles
1/2 pound lean ground turkey
1 T olive oil
1 clove garlic
1/2 onion1 can crushed tomatoes
1 egg
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 1/2 T fresh basil, chopped
1 1/2 T fresh oregano, chopped
1/4 cup shredded mozzarella cheese
1/2 tsp crushed red pepper flakes

Preheat oven to 350 degrees. Heat a large pot of water to boiling over high heat. When it reaches a boil, salt liberally and drop noodles. Stir occasionally and cook to just al dente. You want to leave them slightly more firm since you'll be baking the pasta. Drain noodles and set aside.

Meanwhile in a large skillet, heat olive oil over medium heat. Add garlic and onion and saute for 2-3 minutes. Add turkey and brown. When almost cooked through, add tomatoes and reduce heat to medium low. Simmer for about 15 minutes. Add 1/2 the basil, oregano, and crushed red pepper flakes and stir to combine.

In a small bowl, lightly beat egg. Add ricotta, Parmesan and remaining basil and oregano and stir together. Spray pan lightly with cooking spray. Add enough sauce to lightly cover the bottom of the pan. To assemble, on a drained noodle, add a spoonful of ricotta mixture. Top with a spoonful of meat sauce and roll up. Place seam side down in pan. Continue until you've used all the noodles. Top each with a little more meat sauce and sprinkle with mozzarella and remaining crushed red pepper flakes. Bake approximately 20 minutes until cheese is melted and bubbly.

Rasberry Brownie Cheesecake

Rasberry Brownie Cheesecake

The slightly tangy raspberries complement the creamy cheesecake and dense chocolaty brownies perfectly. They're rich, but not so much that you don't want another one. Like right away.


1 stick +5 T. (7 oz) butter, softened

2 cups sugar, divided

5 eggs, room temperature, divided use

7 oz dark chocolate, chopped (You can use semi-sweet chocolate chips)

1 cup flour, sifted
1/4 t. salt2 t. vanilla extract, divided use

2 (8 oz pkgs) cream cheese, room temperature

5 oz raspberries, fresh or frozen


For the brownie batter:

1) Preheat oven to 350° F. Butter a 13” x 9” glass baking dish.

2) Beat the softened butter with 1 cup of sugar until slightly fluffy. Add 3 eggs, one at a time, beating well after each addition.

3) Melt the chocolate in a double boiler or in a bowl set over a pan of simmering water. Let cool slightly. Stir into the butter and sugar mixture. Add the sifted flour, salt, and 1 tsp. vanilla extract and carefully fold it in.

For the cheesecake batter:

4) Put the cream cheese in the bowl of your stand mixer. Add the 2 remaining eggs, 1 cup of sugar, and 1 tsp vanilla extract. Beat until it’s a smooth, creamy mixture.

Putting it all together:

5) Spread 2/3 of the chocolate mix on the bottom of your baking tray. Pour the cream cheese on top and spread it out evenly. Now drop little pieces of chocolate mix on top of the cream cheese. Lightly work it in with a fork—like you’re marbling a cake. Push the raspberries into the cream cheese.

6) Bake at 350°F (175C) for 40 to 45 minutes or until the cake feels set when gently touched in the center. Let the brownies cool off completely, then refrigerate several hours, preferably overnight, before cutting them in squares.

Flaming Bananas Foster at Court of Two Sisters, New Orleans

Kung Pao Spaghetti

Tangy, Zesty, & Spicy Grilled Shrimp on fixmyrecipe.com

Fresh Cranberry Sauce on fixmyrecipe.com

Talipia on www.fixmyrecipe.com

Muffaletta Sandwich on www.fixmyrecipe.com

Beurre Blanc on fixmyrecipe.com

Fruit Salad on www.fixmyrecipe.com

Chicken Wraps on fixmyrecipe.com

Blueberry Pie on fixmyrecipe.com

Cheesecake on www.fixmyrecipe.com

Pork Chops with Glazed Apples on fixmyrecipe.com

Key Lime Pie on fixmyrecipe.com

Hollandaise on fixmyrecipe.com

Lemon Meringue Pie on fixmyrecipe.com


Steak Au Poivre


Chicken Lo Mein

Flourless Chocolate Cake

Red Velvet Cocoa Cake

Game Day Hot Wings

spaghetti sauce

Osso Bucco

Mediterranean Style Halibut



Bananas Foster

Blueberry Muffins

Creme Anglaise

Tomato and Roasted Pepper Bruschetta

Buttermilk Biscuits

Asian Style Seared Duck Breast

Braised Mussels with Garlic, Thyme, & French Baguette

Pound Cake

Buttermilk Corn Bread

Roasted Pepper & Jack Daniels BBQ Sauce

The Juiciest Meatballs of All Time

Italian Cheesecake

Fresh White Peach and Blueberry Cobbler

Molasses Cookies

Pomme Dauphinois

Pomme Au Gratin

Apple Bundt Cake

Lemon Curd Tart with Fresh Berries

Country Sausage Gravy


Sweet Onion Salpicon with Seared Salmon

Coconut Curry Sauce

Coconut Curry Sauce

Homemade Chicken Noodle Soup

Asian Style Seared Tilapia

Country Style and Lemon Balsamic Green Beans

Snickerdoodle Cookies

Coq Au Vin

Chopped Steak with Mushrooms and Onions

Brutti Buoni Cookies

Grilled Ahi Tuna salad

Caramelized Apple Stuffed Chicken with Apple Cider Sauce

Chicken Piccata with Lemon Zest and Fresh Thyme

Hummus with Roasted Garlic and Flat Bread

Cherry & Croissant Bread Pudding W/ Champagne Zabaglione

White Gazpacho

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Chicken Chasseur

Tabouli Salad

New England Clam Chowder

Chicken and Supreme Sauce

Panzenella Salad

Tuna Cakes


Sweet Onion and Mandarin Orange Salad

Vanilla Souffle

Mustard Encrusted Salmon with Tomato and Onion Salad

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9. How to make Tarte Tatin (Caramelised Apple Tart)

Tarte Tatin

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Saffron Mango Mousse (Shrikhand)

Cashew Chicken Salad With Cilantro Vinaigrette

Serves four

This is definitely a great choice for do-ahead summer entertaining when nectarines are at their peak of flavor. In the winter, you can substitute oranges.

For the chicken:

1 tablespoon olive oil 16 ounces boneless, skinless chicken breasts
Dash of freshly ground black pepper

For the vinaigrette:

¼ cup fresh orange juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
¼ teaspoon hot pepper sauce, or to taste
Dash of freshly ground pepper, or to taste
Dash of Kosher salt, or to taste

¼ cup coarsely chopped fresh cilantro (do not substitute dried coriander)

To complete the recipe:

2 nectarines, seeded and cut into slices
1/4 cup very thin red onion slices
1/2 cup roasted, salted cashews
1/2 cup coarsely crumbled feta or blue cheese
4 cups baby salad spinach

Freshly ground pepper and sprigs of fresh cilantro for garnish

Prepare the grill and brush the chicken with the oil. Grill for about 5 minutes on each side, or until the chicken is lightly browned and thoroughly cooked.

Transfer the chicken to a plate and sprinkle with pepper; cut into long slivers. Refrigerate to cool.

Whisk the dressing ingredients in the bottom of a large salad bowl. Add the salad ingredients and toss until well coated (except for chicken and cashews)

To assemble the servings, arrange salad on 4 large salad plates or in large, shallow bowls. Top each with a mound of the salad mixture, top with a few slivers of chicken, sprinkle some cashews, garnish and serve!

Advance preparation:

The vinaigrette will keep for up to 2 days in a tightly closed container in the refrigerator. Early the day it is to be served, the chicken may be grilled and refrigerated.


Baby Spinach Orange and Avocado Salad

Baby Spinach Orange and Avocado Salad

Here's a light and refreshing salad, perfect to accompany a light meal

After some research and fiddling and tweaking, I settled on this salad, and I think turned out pretty well…but I’ll let you be the judge of that…Here’s my recipe if you’d like to try it:

1 cups of baby salad spinach
1 bunch of watercress, washed and trimmed

2 large oranges, peeled and segmented
1/4 cup very thin red onion slices

1/4 cup coarsely crumbled feta or blue cheese
1 avocado (whatever kind is in season), sliced
1/2 cup slivered almonds
1/4 cup of dried cranberries


2 tbsp. olive oil
juice of 1/2 lemon or 2 tablespoons pomegranate juice
freshly ground pepper
Kosher salt

Whisk the dressing ingredients in the bottom of a large salad bowl. Add the salad ingredients and toss until well coated.

Serves four


Czech Peach Mousse -- Broskvovi Krem

This Czech Peach Mousse recipe -- Broskvovi Krem -- is made with fresh fruit. It's a delightful, slightly sweet dessert that can be served chilled or frozen. Serve with peach marmalade, if desired.
**Using these proportions, feel free to substitute another fruit, such as strawberries, mango, or papaya, or your favorite combination. The result is fluffy, light, and oh, so satisfying.
Makes 6 servings of Czech Peach Mousse - Broskvovi Krem

6 tablespoons sugar
1/2 cup orange-flavored liqueur, such as Cointreau
10 peeled and pitted medium peaches
1 large pasteurized egg white
2 tablespoons gelatin
2 cups heavy cream whipped with 4 tablespoons confectioners' sugar
½ teaspoon pure almond extract Small sprigs of fresh mint for garnish
In a large saucepan, place sugar, 6 tablespoons of orange-flavored liqueur and bring to a boil. Add peaches and almond extract. Cook for about 20 minutes or until fruit has broken down into pulp.
You can strain the pulp through a sieve, but I don't. Cool.
Add egg white to peach pulp and beat to a thick foam.
Heat remaining cup orange-flavored liqueur, with gelatin until it has dissolved.
Add to fruit mixture, blending thoroughly. Cool and then fold in whipped cream.
Pour into individual molds or one large mold that has been rinsed with cold water and refrigerate until set, about 3 hours.
When ready to serve, dip bottom of mold briefly (about 5 seconds) into very warm water and turn out on serving dishes or platter. Serve with peach maramalade, if desired.

Cook Shares Tips For Award-Winning Chocolate Cake

Saturday, February 5, 2011

The Difference between Grilling & BBQing


Peel an egg quick & easy

Cut onion without crying

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How to Cut a Mango

Mango Salsa Video Recipe

Grilled Lamb Chops with Homemade Mint Orange Jelly

Good Frickin' Paprika Chicken

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How to make Coconut Shrimp with Peanut Sauce

Pulled Pork


Hibiscus Martini - Hibiscus Drink Recipe

Creamy Potato Soup Recipe

Ahi Tuna Recipe - Hawaiian Poke

Blueberries and Creme Breakfast Casserole.wmv

Pineapple Cream Torte.wmv

Hungarian Walnut Roll/Poppy Seed Roll/Beigli

Csokoladetorta (Hungarian Chocolate Cake)

Stuffed Duck the Moroccan way / Canard farci à la Marocaine

Muffins aux Myrtilles (Cupcakes) / Blueberry Muffins

Pain aux pépites de tournesol / Sunflower Bread

Gateau roulé au Citron / Roll Cake with Lemon

Moelleux chocolat & Caramel / Chocolate & Caramel Cake

Pains Blé Complet au babeurre / Whole Wheat Buttermilk Rolls

Tajine de Coings et Miel / Quinces Tagine with Honey

Pain au P.de terre / Potato Bread

Baguette Maison / Homemade Baguette

Tagine de Poulet aux P.de terre & Olives / Chicken Tajine with Potatoes ...

Meskouta Gateau Marocain / Moroccan Cake

l'Huile d'Argan / Argane Oil

l'Huile d'Argan / Argane Oil

Chocolate coconut candy / Confiserie de noix de coco et chocolat

Chocolate Zuchini Roll / Rouleau aux Courgettes et Chocolat

Spaghetti with Eggplant / Spaghetti à l'Aubergine

Rghayef aux amandes et miel / Rghayef with almonds and honey

Cream Cheese Cupcakes-My son's Video / Muffins à la Crème de Fromage-Vid...

Confiture d'Ananas / Pineapple Jam

Gateaux surprise / Surprise Cookies

Harcha- Pain Marocain de Semoule / Moroccan Semolina Bread

Gateaux aux pépites de chocolat / Chocolate Chips Cookies

Chocolate Braid / Tresse au Chocolat

Brioche with Cream Cheese /à la Crème de Fromage

Pretzels / Bretzels

Cookies with Raisins / Gâteau aux Raisins

Corn bread / Pain de Mais

Madelaines with Dates / Madelaines Aux Dattes

Pumpkin Cheesecake / Gâteau au Fromage et Citrouille

Chocolate cupcake / Cupcake au chocolat

Moroccan Pastilla / Pastille marocaine (Mini)

Baghrir -Crepes marocaines / Moroccan Pancakes


Tartlets with Peaches / Tartelettes aux peches

Macarons aux noix de coco / Coconut Macaroons

Gateau roulé au Citron / Roll Cake with Lemon

Gateaux aux graines de pavot / Poppy Seed Cookies

Gateaux Chocolat-Café-Amandes / Chocolate-Almonds-Coffee Cookies /

Brownies au chocolat blanc / Brownies with white chocolate

Brownies Gateau au chocolat براونيز

Apple crepes / Crepes aux pommes قطايف بالتفاح

Creme caramel / Custard / Flan المحلبي

Brioches à la Crème de Fromage / Brioche with Cream Cheese

Biscuits au Cardamome / Cardamom Cookie

Brioche Roulée au Miel / Honey Rolls /

Tarte aux noix de coco / Tart with coconut flakes

Gâteaux d'Avoine / Oat cookies

Cupcake aux Flocons d'avoine / Oatmeal Muffins

Rouleau de Chocolat & Noix de Coco / Coconut Roll Cake

Gauffres au Chocolat / Chocolate Waffels

Tartelettes au citron / Lemon Tartlets

Gâteau à l'orange / Orange Cake

Le gâteau d'anniversaire de sousoukitchen / Sousoukitchen's Birthday cake

Chocolate cake with Buttermilk / Gateau au Chocolat et Babeurre

Gateau d'Anniversaire au Citron / Lemon Birthday Cake

Gâteau d'anniversaire glacé aux fraisese / Ice cream with strawberries

Gâteau d'anniversaire au fraise / Birthday cake with strawberries

Mhancha (Gateaux Marocains d'Amande) محنشة

fekkas فقاس

Gateaux aux dattes كعك بالتمر Date Cookies

Date Balls / Boules de Datte كرات التمر

Madelaine au chocolat / مادلين بالشوكولا

Gâteau d'anniversaireTruffé au Chocolat / Chocolate Truffles Birthday Cake

Chocolate caramel cookies / Biscuits au chocolat et caramel

Chocolate cookies كعك بالشوكولا Petits fours aux chocolats

Ghriba Gateaux marocains غريبة Moroccan Cookies

Sablées vanille صابلي بالفاني Vanilla cookies

Brioche à la crème patissière / Brioche with Custard

Moroccan snowballs Cookies / Gateaux Boule de neige à la marocaine كعك م...

Briwats with Almonds / Briouates aux Amands بريوات باللوز

Preserved lemon / Citron préservé حامض مرقد

Krachel (Moroccan sweet rolls) قراشل

Brioche with raisins / Brioche aux Raisins بريوش بالزبيب

Brioche au Chocolat et Crème Patissière / Chocolate Custard Brioche

Croissant & Petit pain au chocolat

Bavarois aux fraises / Strawberry Bavarois

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How to Make Ichigo Daifuku (Strawberry Daifuku)

Melonpan メロンパン

Christmas Cake クリスマスケーキ

Ebi Fry 海老フライ

Hitsumabushi ひつまぶし

Daigakuimo 大学芋

Chicken Nanban 鶏肉の南蛮浸け

Hiyajiru 冷や汁

Mapo Tofu 麻婆豆腐

Pork Shogayaki 豚肉の生姜焼き

Teuchi Udon 手打ちうどん(讃岐うどん風)

Octopus Scallion Karashi Sumisoae たことわけぎの辛子酢味噌和え

Fruit Cream Anmitsu フルーツクリームあんみつ

Agedashi Tofu 揚げ出し豆腐

Spaghetti Napolitan スパゲティナポリタン

Tai Chazuke 鯛茶漬け (Sea Bream w/ Hot Green Tea)

Mizore Nabe みぞれ鍋 (Hot Pot Served w/ Grated Daikon Radish)

Yakisoba Noodles 焼きそば

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How to Make Futomaki Sushi & California Roll

How to Make Hamburg Steak

How to Make Korokke Pan (Croquette Bun)

How to Make Green Tea Ice Cream (Matcha Ice Cream)

How to Make Yakitori (Skewered Chicken)

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How to Make Yaki Gyoza (Fried Dumplings)

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Friday, February 4, 2011

Titli's "Curry Pizza" (HD)

Pizza - The Italian Way (HD)

OMG it's Chocolate Mousse!

Do You Need a Good Muffin?

Perfect Pilao Rice (Titli Tip #1)

Bombay Aloo (Bombay Potato)

Kung Pao Chicken (حلال)

Simple Bombay Beef Biryani

Karahi Chicken with Mint

Lamb Dopiaza

Easy Mango Chutney

Trifle like my Granny used to make! (حلال)

Welsh Rarebit (حلال)

Simple Vegetable Curry

Cauliflower Cheese... with a difference! (حلال)

Sag Gosht (Lamb with Spinach)

Lamb Rogan Josh (With bonus toys and double-pan action!)

Cheese & Spinach Quiche (حلال)

The Godmother's Halal Spaghetti Bolognese (حلال)

Bo Kho (Vietnamese Beef Stew) (حلال)

Prawn Patia

Better Butter Chicken (with FREE Tongue-twister)

Titli's Spicy Aubergine Bake Thingy (حلال)

Djej Emshmel (Tagine Chicken wih Olives & Lemon)

Faultless Falafel with Tahini Sauce, Cucumber & Mint Dip, and a Mystery...

Lasagne for Lasagne-lovers (Industrial scale) (حلال)

Boondi Ladoo

Rava Ladoo

Chicken Nihari - The Breakfast Curry!

Aloo Tikki - Titli saves the world... Again.

French Chocolate Cake (حلال)

Butternut Squash Soup

Chicken Tikka Masala in 3 Minutes!

Shrimp Etouffée

Chicken with Chorizo (حلال) HD

Chicken Stroganoff with Feta & Coriander - The ABBA Tribute video (حلال...

Moroccan Lamb Tagine (HD)

French Onion Soup (حلال) HD

Easy & Delicious Mango Jam (HD)

Palak Kofta (Spinach Kofta) (HD)

Boeuf à la Bourguignonne (حلال) HD

Guacamole (Mexican Avocado Dip)

Chicken Enchiladas

Malai Kebab - Part 3 of the Desi Kebab-a-thon (HD)

The Best Vegetable Vindaloo Recipe in the World... EVER! (HD)

Thai Green Chicken Curry (HD)

Pie Pastry Without Tears (حلال) HD

Rich Fruit Cake (Adelle's Wedding Cake) HD

Zarda (Desi sweet rice)

Kleftico (HD)

Chicken Korma (HD)

Date and Walnut Cake (HD)

Best Haleem recipe

Traditional Haleem (HD)

Aloo Gobi (HD)

Lamb / Mutton Biryani (HD)

Shawarma 101 (HD)

Banoffee Pie