White Chocolate Creme Brûlée

White Chocolate Creme Brûlée is a gorgeous, simple and quick dessert that will wow you and your guests, make it the day before for an even easier dinner party!

White Chocolate Creme Brûlée www.confessionsofabakingqueen.com When I go out for dinner I almost always ask to see the dessert menu before I order my dinner. I need to know how much dinner I can eat, you know if the dessert menu is not so good I might order the cheesy garlic bread as well or if the dessert menu is amazing I know to box half of my food up so I can have room to devour three desserts.

White Chocolate Creme Brûlée www.confessionsofabakingqueen.com

Well, the other day I was attending TechMunch La with Hayley at The Domestic Rebel, we wanted to go get dessert so we searched hi and low for something delicious- we settled on a restaurant that had creme brûlée and a warm cookie & ice cream. But we sat down surprised to find out it was a banana creme brûlée and a cinnamon cookie with chocolate ice cream. Not what I was expecting. We both ordered the cookie, banana creme brûlée was not calling my name.

White Chocolate Creme Brûlée www.confessionsofabakingqueen.com

I am sure you can guess, every since that day I have been thinking about creme brûlée. In fact by girlfriends bought me a kitchen torch almost 3 years ago for my birthday and I had never used it! Shameful, I know.

 

White Chocolate Creme Brûlée www.confessionsofabakingqueen.com

 

I am happy to say I finally conquered creme brûlée and why the hell did it take me this long to do, I have no idea. SO FREAKING EASY! and SO FREAKING DELICIOUS!! It is going to take all my will power not to make creme brûlée every week. So please just do it, just make white chocolate creme brûlée. You will not be disappointed, I promise.

 

White Chocolate Creme Brûlée www.confessionsofabakingqueen.com

White Chocolate Creme Brulee

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 8 deep ramekins

Ingredients

  • 5 cups heavy whipping cream
  • 1 vanilla bean, split and scraped
  • 1/3 cup white chocolate chips
  • 2/3 cup sugar
  • 7 egg yolks
  • 2 tbsp vanilla extract
  • Sugar
  • Blow Torch

Instructions

  1. Preheat oven to 325F and get a large roasting pan and 8 ramekins out and ready to use.
  2. In a large saucepan over medium heat mix the heavy cream, vanilla bean scarpes, actual vanilla pod and white chocolate chips. Let cook until boiling, then remove from heat. Remove vanilla bean pod and set saucepan aside. Place vanilla bean pod in a plastic bag and fill with sugar to make vanilla sugar for the tops of the creme brulee, set aside.
  3. In the bowl of an electric mixer combine sugar and egg yolks. Beat on high until they start to turn a paler yellow color. Then, slowly add the cream in small increments continually stirring. Once fully incorporated pour cream evenly into ramekins. Place ramekins in a large roasting pan and then fill the pan with water until about halfway up the ramekins. Bake for 40-50 minutes, you want the middle to be set but still have a little give, not super giggly. Take the ramekins out of the water bath and let cool for 20 minutes then refrigerate for at least 3 hours or up to 4 days.
  4. Right before serving sprinkle 2 tsp of the vanilla sugar on top of each creme brûlée and using a kitchen torch burn the sugar.

Notes

You can easily use more shallow ramekins, making more servings.

http://confessionsofabakingqueen.com/white-chocolate-brulee/

Here is the kitchen torch I use

White Chocolate Creme Brûlée www.confessionsofabakingqueen.com

 

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Kahlua Toffee Truffles

Kahlua Toffee Truffles  www.confessionsofabakingqueen.com

Happy Valentines Day!!! One last treat for y’all!! Kahlua Toffee Truffles. I mean its Valentines Day of course the recipe would include chocolate. Would be crazy not to. 

Kahlua Toffee Truffles  www.confessionsofabakingqueen.com

Truth is I like truffles all year round. A ball of chocolate usually coated in something like sprinkles, cocoa powder or more chocolate?! Ugh it makes my mouth water as I type this knowing I devour a truffle or 5 right now :(.

Kahlua Toffee Truffles  www.confessionsofabakingqueen.com

 

I have never put toffee bits in truffles before and I am pleasantly surprised. The mixture of textures is amazing, creamy dreamy chocolate with bits of crunchy toffee.

 

Kahlua Toffee Truffles  www.confessionsofabakingqueen.com

 

I made these truffles for my oh so fabulous co workers! I love brining baked goods into work because it gets rid of the product at my house and I get great feedback on whether something is good or not. But everyone is so used to me bringing things in when I don’t they get confused. One guy used to pretend that I hid the plate of cookies and would look all night and tell me I know they are here somewhere. LOL

kahluatoffeetruffles (1 of 1)-4 I also make these truffles so my brain doesn’t go crazy trying to schedule all the staff on busy weekends when people want time off is hard. So eating truffles makes the job not so hard 😉 OR maybe I am just induced into a sugar coma and can’t tell if I am stressed out or not anymore. Haha

 

Kahlua Toffee Truffles

Ingredients

  • 12 oz good quality chocolate finely chopped
  • 1/3 cup heavy cream
  • 3 tbsp butter
  • 1 tbsp vanilla extract
  • 1/3 Cup Toffee Bits
  • 4 tbsp Kahlua Coffee Liqueur
  • Cocoa Powder
  • Sprinkles

Instructions

  1. In a double broiler or in a bowl set over a saucepan with little water over medium-low heat combine the chocolate, cream and butter. Let the mixture melt and stir until it is smooth. Remove from heat.
  2. Pour mixture into a shallow casserole dish and let cool to room temperature, approx. 30 minutes.
  3. Mix in toffee bits and liqueur. Cover dish with plastic wrap, place in fridge for 2 hours or let sit overnight. If you set in fridge for 2 hours then the mixture will be able to work with once taken out of fridge if you let sit overnight then take mixture out 1hr 30minutes before you plan to roll the truffles.
  4. Using a melon baller roll truffles to a small ball, one inch size. Roll in either cocoa powder or sprinkles. Store in fridge.
http://confessionsofabakingqueen.com/kahlua-toffee-truffles/

Minty Baileys Truffles

baileysminttruffles (1 of 1)-3

Cookie Butter Sea Salt Truffles 

cookiebutterseasalttrufflespicmonkey

Truffle Stuffed Chocolate Chip Cookies trufflecookiecups (1 of 1)-2

Oreo Truffles

oreotruffles

Sea Salt Truffles baileystruffles (1 of 1)-4

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Brandy Snaps

Brandy Snaps www.confessionsofabakingqueen.com

So the other day I made these Pecan Laceys but as I was making them both my mother and nan walked by asking if I was making Brandy Snaps, but I wasn’t.

Brandy Snaps www.confessionsofabakingqueen.com

The pecan laceys were gorgeous. But today was another day and I needed to make these damn Brandy Snaps everyone was talking about. I remembered seeing a recipe by Ree Drummond on her website/cookbook so naturally I knew it would be a fool proof recipe.

Brandy Snaps www.confessionsofabakingqueen.com

I made these quickly and took them to work on one of the nights we had the Christmas Carolers, these were perfect, everyone loved them.

Brandy Snaps www.confessionsofabakingqueen.com

The only thing is you need to eat them soon after they have been filled, as in a few hours otherwise they get too soggy. I absolutely loved these and can’t wait to make them again. I used a lot heavier of  a hand when pouring the Brandy then Ree’s recipe but of course adjust to your liking. 🙂

 

Merrrrry Christmas Everyone 🙂
Brandy Snaps www.confessionsofabakingqueen.com

 

Brandy Snaps

Ingredients

    Cookie
  • 1 stick unsalted butter
  • 1/2 cup molasses
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 2 tbsp brandy
  • 3/4 cup flour
  • 1/8 tsp salt
  • 1/4 tsp ground ginger
  • Brandy Cream Filling
  • 2 cups heavy whipping cream
  • 1/3 cup sugar
  • 1/4 cup Brandy

Instructions

    Cookies
  1. Preheat oven to 325F and line a baking sheet with a silpat liner or parchment paper.
  2. In a large skillet melt butter, molasses and sugars over medium heat. Let mixture cook for a minute or two then take off heat.
  3. Whisk in flour, ginger and salt to butte/sugar mixture. Add in brandy and stir to combine.
  4. Using a tbsp scoop cookie batter on to prepared sheet, only do 6 cookies per sheet, the cookies SPREAD.
  5. Bake for 10 minutes, or until the cookies are bubbling on the sheet. Remove sheet, place on wire rack and let cool for 5 minutes. Peal the cookie off of the sheet and place around a cannoli maker or the round metal handle of a potato mashed. You want to create a tube shape. Place molded cookies on a cold plate ( this will help them retain their shape) let all cookies cool completely.
  6. Brandy Cream Filling
  7. In the bowl of an electric mixer combine heavy whipping cream, sugar and brandy.Beat on high until stiff peaks form. Using a pastry bag and small-medium tip fill each brandy snap, serve directly after filling or up to 2 hours. Be careful as the cookies go soggy.
http://confessionsofabakingqueen.com/brandy-snaps/

Recipe Source: The Pioneer Woman 

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Triple Chocolate Layer Cake

Triple Chocolate Layer Cake www.confessionsofabakingqueen.com

Lately at work when it’s someones birthday I insist on baking something, a cake, cookies, bars…etc. Any excuse to bake really. So when some of my co workers knew I was going to be away they made sure to let me know they would be missing out on their birthday treat. Well I couldn’t let that happen! So I decided to make a cake before I left.
Triple Chocolate Layer Cake www.confessionsofabakingqueen.com

This cake was delicious, over the top and everything I LOVE. I made my favorite chocolate cake and filled it with white chocolate whipped cream, milk chocolate whipped cream and dark chocolate whipped cream then topped it with a chocolate ganache and fresh raspberries. When I brought it in everyone thought I was nuts. Hello who doesn’t love chocolate? Weirdos that’s who.

Triple Chocolate Layer Cake www.confessionsofabakingqueen.com

It’s been a few weeks since I tasted this gorgeous cake but I salivate at the thought of the richness of this cake. I am in England now relaxing at my nan’s house. Being sure to get my fill of Fish N Chips, chip butty, apple turnovers with fresh cream, crunchies, milky bars, beans on toast, mini rolls…and the rest. I can’t control myself when I am on holiday!!

Triple Chocolate Layer Cake www.confessionsofabakingqueen.com

I hope you give this Triple Chocolate Layer Cake a try it really is easy to set up but tastes amazing.

I will be making this cake again soon. I haven’t baked in almost a month and it is killing me!! Honestly what I wouldn’t give to whip up some chocolate chip cookies or cheesecake. Luckily my amazing nan is a baker and made me some coffee cake the other day and rice pudding is next….MMM!!

Triple Chocolate Layer Cake

Prep Time: 30 minutes

Cook Time: 25 minutes

Yield: 8

Ingredients

  • 2 cups granulated sugar
  • 2 cups all purpose flour
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 3 eggs, at room temp.
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 3/4 sour cream
  • 3/4 cup dark chocolate chips
  • 3/4 cup milk chocolate chips
  • 3/4 cup white chocolate chips
  • 3 cups heavy cream
  • 3 tbsp powdered sugar
  • 1/2 cup heavy cream
  • 1 1/2 cups chocolate chips
  • 1 regular sized container strawberries, cleaned and cut in half

Instructions

  1. Preheat oven to 350F and grease two 9 inch round pans. Set aside.
  2. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, salt and baking powder. Mix to combine. Set aside.
  3. In the bowl of an electric mixer combine eggs, oil, milk and sour cream mix until fully combined. Slowly add in dry ingredients. Mix until fully incorporated. Pour evenly into prepared pans.
  4. Bake for 25-30 minutes. Or until toothpick inserted comes out clean. Set aside to cool completely.
  5. Once cakes are cool melt chocolate- dark chocolate, milk chocolate and white chocolate chips in individual bowls. Set aside to cool.
  6. In the bowl of an electric mixer fitted with the whisk attachment mix together the first 3 cups of heavy cream and powdered sugar until stiff peaks form. Divide into three equal parts. Fold in milk chocolate into one part, dark chocolate into second whipped cream and the white chocolate into the last bit of whipped cream.
  7. To make ganache in a small saucepan heat heavy cream for 4-6 minutes. In a medium sized bowl pour in chocolate chips and pour heavy cream on top of chocolate. Let sit for 3 minutes then stir until completely combined. The hot cream will melt the chocolate. Once combined set aside.
  8. Cut the two cakes in half and on a serving platter/cake plate place the first layer of chocolate cake, spread with white chocolate whipped cream, place next cake layer followed by milk chocolate whipped cream then a chocolate cake layer then the dark chocolate whipped cream then a chocolate cake layer. Then spread chocolate ganache on top and let drizzle down the sides. Place raspberries on top and store in fridge.
http://confessionsofabakingqueen.com/triple-chocolate-layer-cake/

 

 

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Salted Caramel Chocolate Cake

Salted Caramel Chocolate Cake www.confessionsofabakingqueen.com

Whenever I bake something I always really think about the recipe before I make it, like I really think about it. I hate to waste ingredients or my time. Sunday I decided I wanted to bake before work I made pumpkin muffins and Oreo cupcakes. Both were crap. Well, by my standards anyways, so naturally I was mad I wanted a great product and didn’t get one! So I went off to work, annoyed I didn’t have a delicious something to snack on.

When I got home from work that night I still had baking on my mind. My mother walked in to tell me it was one of our kitchen supervisors birthday so it was only right I bake a cake, right?

I used this salted caramel and the chocolate cake recipe from this Strawberries & Cream Chocolate Cake 

Salted Caramel Chocolate Cake www.confessionsofabakingqueen.com Salted Caramel Chocolate Cake www.confessionsofabakingqueen.com

 Lately I have not been baking as much for numerous reasons

a. it’s been hot and I cannot come to terms with putting the oven on

b. I have been getting ready to leave work for my trip so I have been putting lots of extra hours in c. I have a summer trip, so I am trying to cut back on my sugar intake

d. it’s summer and I want to be outside

e. I am too tired

are you sick of my excuses? I am!!

Salted Caramel Chocolate Cake www.confessionsofabakingqueen.com

But as soon as I tasted this cake I knew I needed to get back into the groove of things and bake again. This cake is so moist, the salted caramel and fresh whipped cream and thick chocolate ganache, all my favorite things in one dessert. This cake will be made over and over again in my house.  I hope you enjoy it as well.

Salted Caramel Chocolate Cake

Prep Time: 45 minutes

Cook Time: 30 minutes

Yield: 10 pieces

Salted Caramel Chocolate Cake

Moist, chocolatey cake is filled with tons of homemade salted caramel and fresh whipped cream, topped off with a gorgeous chocolate ganache and more salted caramel. This cake is easy to make, but will wow your guests.

Ingredients

    Chocolate Cake
  • 2 cups granulated sugar
  • 2 cups all purpose flour
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 3 eggs, at room temp.
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 3/4 sour cream
  • Salted Caramel
  • 2 cups granulated sugar
  • 1 1/2 sticks unsalted butter (3/4 cup)
  • 1 cup heavy whipping cream
  • 1 tbsp (or more or less) fleur de sel (sea salt)
  • Chocolate Ganache
  • 1/2 cup heavy cream
  • 2 cups semi sweet chocolate chips
  • Whipped Cream & Assembly
  • 3 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 1/2 cup mini chocolate chips

Instructions

    Chocolate Cake
  1. Preheat oven to 350F and grease two 9 inch round pans. Set aside.
  2. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, salt and baking powder. Mix to combine. Set aside.
  3. In the bowl of an electric mixer combine eggs, oil, milk and sour cream mix until fully combined. Slowly add in dry ingredients. Mix until fully incorporated. Pour evenly into prepared pans.
  4. Bake for 25-30 minutes. Or until toothpick inserted comes out clean. Set aside to cool completely, then wrap in plastic wrap and freeze over night.
  5. Salted Caramel
  6. While cake is cooking I make fresh salted caramel. In a thick bottomed heavy saucepan cook the sugar on low-medium heat. Do not mix the sugar but you can swirl the pan around to mix it that way. The sugar will begin to turn to an amber color.
  7. Watch the sugar carefully as it can burn quite easily. Once it reaches 350F add all of the butter whisking quickly to combine.
  8. Remove the saucepan from the heat and whisk in heavy whipping cream, whisk very quickly- the mixture will bubble up but as you whisk will calm down. Once combined mix in salt and let cool.
  9. Once cool pour into an air tight container i.e. mason jar, plastic container, reused spaghetti sauce jar..etc. Store in fridge.
  10. Chocolate Ganache
  11. The next day take cakes out of freezer and salted caramel out of fridge In a small saucepan heat heavy cream for 4-6 minutes. In a medium sized bowl pour in chocolate chips and pour heavy cream on top of chocolate. Let sit for 3 minutes then stir until completely combined. The hot cream will melt the chocolate mix until fully combined and set aside.
  12. Whipped Cream & Assembly
  13. In bowl of an electric mixer whisk heavy whipping cream and powdered sugar until stiff peaks form. Set in fridge wile preparing cake.
  14. Cut each cake layer in half, to create 4 layers. Place one piece on cake plate/serving dish then drizzle 3 tbsp of salted caramel on cake layer then 1/3 of the whipped cream and an extra drizzle of salted caramel, repeat until final cake layer is on top. Place chocolate ganache on top of final cake layer, let it drizzle down the sides of cake. Sprinkle mini chocolate chips and drizzle more salted caramel on top. Store in fridge.

Notes

Feel free to use store bought salted caramel. Using this recipe you will end up with extra Salted Caramel.

I make this cake the day before I need it but feel free to make the day of as well.

http://confessionsofabakingqueen.com/salted-caramel-chocolate-cake/

Salted Caramel Chocolate Cake www.confessionsofabakingqueen.com

 

Are you a cake lover too?

Coffee Heath Bar Crunch Cake 

coffeeheathbarcrunchcake (1 of 1)

 

Double Chocolate Bailey’s Ice Cream Cake

baileyschocolateicecreamcake (1 of 1)-9

 

Strawberries & Cream Chocolate Cake

chocolatestrawberrycake (1 of 1)-4

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