Apple Rosette Dessert

dessert, Uncategorized | October 21, 2015 | By

 

apple roses

Apple Rosette Dessert
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 2 apples, cored and halved (leave the skin on)
  2. Juice from 1/2 lemon
  3. 3 Tbsp fruit preserves ( I used apricot but you can use your favorite fruit)
  4. 2 Tbsp water (plus more for apple soak)
  5. 1 sheet of puff pastry
Instructions
  1. Thinly slice the apples, and put them in microwave safe bowl. Fill bowl with water and juice from half a lemon. Use enough water to make sure apple slices are covered by water. Microwave for 3 minutes. This will soften the apple slices and make them more pliable for rolling up.
  2. Next flour your countertop and roll out the puff pastry enough to make 6 strips at 3 inches wide.
  3. Mix your favorite fruit preserves with a couple tablespoons of water. Then spoon out the preserves in the center of the strip of puff pastry. (We used raspberry)
  4. Next place the apple slices long ways halfway on the strip. Keep adding slices until you reach the end. Then fold the puff pastry over the bottom of the apple slices.
  5. Roll up the puff pastry and place in a greased muffin tin.
  6. Bake the apple roses for 35-45 minutes.
  7. Remove and let cool for several minutes, and sprinkle with powdered sugar.
Notes
  1. Serve with your favorite ice cream. Vanilla is our favorite!
Together Three Chef http://togetherthreechef.com/
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Oreo Stuffed M&M Cookies

dessert, Uncategorized | October 1, 2015 | By

Oreo Stuffed M&M Cookies
Chocolaty yummy ooey gooey goodness! Two of your favorites mashed into one! 😉
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Prep Time
25 min
Cook Time
13 min
Total Time
38 min
Prep Time
25 min
Cook Time
13 min
Total Time
38 min
Ingredients
  1. •1 cup (2 sticks) softened butter
  2. •3/4 cup packed light brown sugar
  3. •1 cup granulated sugar
  4. •2 large eggs
  5. •1 tablespoon vanilla extract
  6. •3 1/2 cups flour
  7. •1 teaspoon salt
  8. •1 teaspoon baking soda
  9. •2 cups M&Ms
  10. •1 package Double Stuff Oreo cookies
Instructions
  1. 1. Preheat oven to 350 degrees.
  2. 2. In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in eggs and vanilla.
  3. 3.In medium bowl mix the flour, salt, and baking soda. Slowly add to wet ingredients along with M&Ms until just combined.
  4. 4.With a cookie scoop, form balls with the dough.
  5. 5.Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until a large ball is formed and Oreo cookie is fully enclosed with dough.
  6. 6.Place onto parchment lined baking sheets and bake cookies for approximately 13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
  7. Tahdah!!!!
Notes
  1. Don't be afraid to pop these bad boys into the microwave for a couple of seconds to warm them up when cold. 😉
Together Three Chef http://togetherthreechef.com/
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Pumpkin Spice Crème Brûlée

dessert | September 30, 2015 | By

 

 

 

 

Fall is here!  So we’re doing everything pumpkin….starting with Pumpkin Spice Crème Brule.

Pumpkin Spice Crème Brûlée
Your favorite dessert with a twist. All the creamy deliciousness you would expect from Crème Brûlée, but with a hint of pumpkin.
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 6 egg yolks
  2. 2 cups whipping cream
  3. 1/3 cup granulated sugar
  4. 1 teaspoon vanilla
  5. 1 teaspoon pumpkin flavoring
  6. Boiling water
  7. 8 teaspoons granulated sugar
Instructions
  1. 1. Heat oven to 350°F.
  2. 2. In small bowl, slightly beat egg yolks with wire whisk.
  3. 3. In large bowl, stir whipping cream, 1/3 cup granulated sugar, vanilla, and pumpkin flavoring until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
  4. 4. Place ramekins in 13x9-inch pan. Pour boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
  5. 5. Bake 30 to 40 minutes or until top is light golden brown and sides are set.
  6. 6. Carefully transfer ramekins to cooling rack. Cool to room temperature. Cover tightly with plastic wrap and refrigerate until chilled.
  7. 7. Uncover ramekins and sprinkle 2 teaspoons granulated sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. Serve immediately, or refrigerate up to 8 hours before serving.
Together Three Chef http://togetherthreechef.com/
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