Create this beautiful Yule Log by learning to make the cake, filling, bark, mushrooms and candied decorations. By purchasing this Premium Video, you will be able to watch it online, as many times as you want or you can even download it to your laptop or iPad!
]]>This is one of my favorites! If you're a caramel lover, definitely try this with the White Hot Chocolate. Incredibly delicious!
Salted Caramel Sauce
Per serving of Salted Caramel Hot Chocolate:
For Salted Caramel Sauce:
1. Over medium heat, melt the butter. Add the brown sugar and whisk for 2 minutes. Keep stirring until the mixture comes to a rolling boil.
2. Slowly add the heavy cream and whisk constantly. Bring to a boil again, still stirring. Then add the vanilla and salt. Stir well, then remove from the heat. Taste to see if it is salty enough for you. If not, add a bit more. Let caramel sauce cool at room temperature, then place in container and refrigerate until ready to use. (Note: To soften the caramel, place in microwave on 1/2 power until just spoonable.)
3. When ready to serve, drizzle 2 T. of caramel into a cup and turn so that the inside is coated. Add the ganache and milk. Heat in microwave for 1-2 minutes, until chocolate is melted and milk is warm. (You can also heat the milk in a saucepan and pour into cups.)
4. Stir, then top with whipped cream and drizzle on an additional 1T. caramel.
Chocolate Ganache
White Chocolate Ganache
1. Place chocolates in a bowl. For Regular Chocolate, also add salt. Set aside.
2. Heat heavy cream on medium high until it comes to a boil. Immediately pour cream over chocolate, (for White Chocolate add butter, too) and stir until completely mixed and smooth. Cool to room temperature then refrigerate until ready to use. (Note: To soften the ganache, place in microwave on 1/2 power until just spoonable.)
Download pdf recipe for: Salted Caramel Hot Chocolate
]]>This is holiday bliss in a cup!
Per serving of Peppermint Hot Chocolate:
1. When ready to serve, add the ganache, milk and peppermint candies to cup. Heat in microwave for 1-2 minutes, until chocolate and candies are melted and the milk is warm. (You can also heat the milk in a saucepan and pour into cups.)
2. Stir, then top with whipped cream and serve with a candy cane.
Recipes for Ganache
Chocolate Ganache
White Chocolate Ganache
1. Place chocolates in a bowl. For Regular Chocolate, also add salt. Set aside.
2. Heat heavy cream on medium high until it comes to a boil. Immediately pour cream over chocolate, (for White Chocolate add butter, too) and stir until completely mixed and smooth. Cool to room temperature then refrigerate until ready to use. (Note: To soften the ganache, place in microwave on 1/2 power until just spoonable.)
Download pdf recipe for: Peppermint Hot Chocolate
]]>In this episode, Cindy shows you a make-ahead hot chocolate ganache, so you can have a cup of either regular or white hot chocolate whenever you'd like!
Chocolate Ganache:
Per serving of Hot Chocolate:
1. Place chocolate and salt in a bowl. Set aside.
2. Heat heavy cream on medium high until it comes to a boil. Immediately pour cream over chocolate and stir until completely mixed and smooth. Cool to room temperature then refrigerate until ready to use. (Note: To soften the ganache, place in microwave on 1/2 power until just spoonable.)
3. When ready to serve: Place 3 tablespoons of chocolate ganache in a cup and add 1/2 cup of milk. Heat in microwave for 1-2 minutes until chocolate is melted and milk is warm. (You can also place the chocolate and the milk in a sauce and heat over medium heat until warm.)
Serve with whipped cream or marshmallows on top!
Download pdf recipe for: Hot Chocolate
White Chocolate Ganache:
Per Serving of White Hot Chocolate:
1. Put the chopped chocolate in a bowl. Set aside.
2. Heat heavy cream on medium high until it comes to a boil. Immediately pour cream over chocolate. Add butter and stir until completely mixed and smooth. Cool to room temperature then refrigerate until ready to use. (Note: To soften the ganache, place in microwave on 1/2 power until just spoonable.)
3. When Ready to Serve: For each serving, place 3T. of White Chocolate Ganache in a cup and add 1/2 cup milk. Heat in microwave for 1-2 minutes, until chocolate is melted and milk is warm. (You can also place the chocolate and the milk in a sauce pan and heat over medium heat until warm.)
Top with whipped cream.
Download pdf recipe for: White Hot Chocolate
]]>No, you're not dreaming. It's really pie in a jar! And not just any pie, but a delicious cherry pie. This one could seriously change your life.
Make Pastry:
1. Cream sugar and butter together in mixer. Add salt, egg and vanilla. Mix well.
2. Add the flour and on a low speed, mix until a ball begins to form.
3. Turn out onto a piece of plastic wrap and shape into a disk. Refrigerate for 1 hour. (If chilling overnight, make sure to let the pastry sit out on the counter for 15 minutes or so, before lining jars.)
Make Filling:
1. Place cherries (and juice) into a small saucepan. Stir in the sugar and cornstarch.
2. Bring to boil over medium high heat, continuously stirring. (The sauce will be thickened after about 8 minutes.) Turn off heat and add almond extract and food coloring. Stir well.
3. Place hot filling into a medium size bowl to let cool.
Assemble Pies:
1. Preheat oven to 375˚F. Place the jars on a parchment lined baking sheet.
2. Break off pieces of pastry, flatten into small disks and press into the jars, starting at the bottom and moving up the sides. Use flour on your hands, as needed. Check to make sure the pastry is not too thick and that it doesn't cover the top edge of the jar.
3. Fill each jar with 1/4th of the cherry pie filling (about 1/3-1/2 cup). Be sure the filling is 1" below the top of the jar.
4. Roll the remaining pastry out onto a floured board to about a 1/8-1/4" thickness. Use the lid of a jar to cut the tops of the pies. Then cut some kind of shape in the center of the pastry (I use a small cookie cutter).
5. Place the top pastry on top of the filling, pressing it inside the jar. (Again, no pastry along the top edge.) Use a fork to crimp the edges inside the jar. Lay the cut-out pastry shape next to the vent hole, if desired. Sprinkle tops with sugar.
6. If you are going to bake straight away, place the pies in the oven and bake for 45 minutes. Remove from baking sheet to let cool to room temperature.
7. If you are planning to freeze any of the pies, place the lid and rim on the top and put right into the freezer. When you are ready to bake them off, place the jar on a parchment lined baking sheet and place in a COLD oven. Close the oven door and then turn the oven on to 375˚F. Bake for 50 minutes.
Download pdf recipe for Cherry Pie in a Jar
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A rustic and moist cake loaded with fresh apple and nuts is made even better with the addition of the Pollen Ranch "Divine Desserts" spice blend.
Cake:
Cream Cheese Frosting:
Preheat oven to 350 ̊F. Spray 9"x13" pan with baking spray. Set aside.
1. In a large bowl, add the chopped apples, sugar, nuts and butter. Stir well to combine. Add the eggs and vanilla. Mix again.
2. In a small bowl, whisk together the flour, baking soda, Divine Desserts and salt. Add to the apple mixture and stir until combined.
3. Spread mixture into baking pan, using a spatula to spread out to the sides and edges. Bake 45 minutes, until a toothpick inserted into the center comes out clean. Let cool on baking rack.
4. Once cake is cooled, make frosting by creaming the cream cheese and butter together in mixer, using whisk attachment. Beat for 1 minute. Then add powdered sugar, vanilla and orange zest and beat for 1 minute. Stop the mixer, scrape down the bowl, then continue to beat for an additional 2 minutes, until the frosting is fluffy.
5. Spread frosting on cooled cake. Refrigerate until ready to serve.
Cake Recipe by Pollen Ranch
Cream Cheese Frosting Recipe by Cindy Harris
Download pdf recipe for: Apple Cake
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This could possibly be the best Fall treat ever!
Line a tray or small baking sheet with parchment. Spray with baking spray. Set aside.
1. Wash and dry apples. Insert sticks halfway into the apples, from the stem end. Place on tray.
2. In microwave safe bowl, place caramels and water. Microwave on 30 second bursts until the caramels begin to melt. Stir well until the caramels are completely melted and mixed in with the water.
3. Roll the apples, one at a time, in the bowl of melted caramel. Continue holding the apple in the air, moving it around to help distribute the caramel. Once the caramel stops moving, dip the bottom of the apple into the chopped nuts and place on tray. Continue with the rest of the apples. Spoon any leftover caramel on the tops of the apples, around the stick.
4. Place the tray of caramel covered apples in the refrigerator for 20 minutes.
5. When the caramel on the apples has cooled and set, it's time to melt the chocolate. Place the chocolate chips in a microwave safe bowl. Add the shortening and microwave on 30 second bursts, stirring in between each cooking period. Once the chocolate begins to melt, continue to stir, letting the heat of the bowl melt the rest of the chocolate. Once the chocolate is smooth, it's time to drizzle it on the apples.
6. Use a large spoon, drizzle the chocolate around the tops of the apples. Continue to drizzle chocolate on the sides of the apples, using just a 1/2 spoonful of chocolate.
7. Use the rest of the chopped nuts and sprinkle on the tops and sides of the apples.
8. Place the apples in the refrigerator for 1 hour to set up.
Note: You can give these as gifts by placing a caramel apple on a small square of parchment (that's been sprayed with baking spray) and placed in the center of a large piece of plastic wrap. Bring the plastic up around the stick and tie with raffia or ribbon.
These apples need to stay in the refrigerator to stay fresh.
Download pdf recipe for: Ultimate Caramel Apples
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Delicious apple filling wrapped in a scrumptious crust….I'd like one of those in my hand right now!
Pastry:
Filling:
Egg Wash:
Make Pastry:
1. Cream sugar & butter. Add salt, egg, vanilla and almond extract.
2. Mix in flour and beat until just combined.
3. Turn dough out onto floured board. Use your hands to bring the dough together into a smooth disk. Wrap up the disc in the plastic and refrigerate for 1 hour. (You can also freeze the dough at this point. Just place the wrapped disc into a resealable freezer bag.)
Make Filling:
1. Melt butter in saute pan over medium-high heat. Once the butter is foaming, add the chopped apple and saute for 3 minutes.
2. Add the cinnamon, nutmeg and brown sugar. Turn the heat down to medium and continue cooking for 2 more minutes. Remove apples from pan into a bowl and let cool for 30 minutes. THen place in refrigerator to cool down completely.
Assemble Hand Pies:
Line a baking sheet with parchment
1. Take the pastry out of the refrigerator and let sit on the counter for 10-15 minutes. Place dough on floured board. Sprinkle a little flour on the dough, then lay plastic wrap on top. Use a rolling pin to roll dough out to about 1/8 of an inch thick. Peel the plastic off the pastry.
2. Find a bowl that has a 4-1/2 inch diameter and cut at as many circles as you can, placing them on the baking sheet. Gather the pastry pieces together and roll out again, continuing to cut circles.
3. Place 1T. of cool filling in the center of each circle. Use your index finger to paint water along the edge of each circle, then fold the circle in half. Use a fork to crimp the edges of each pie.
4. When you have one sheet full of hand pies, place them in the refrigerator for 15 minutes.
5. Preheat oven to 350˚F. In a small bowl make egg wash by mixing egg yolk and water together. Brush the tops of each hand pie with egg wash, then sprinkle with sugar. Use a sharp knife to make a small slit in the top of each pie.
6. Bake for 25-30 minutes until browned.
Download pdf recipe for Apple Hand Pies
]]>Fudge is a delicious and fun candy to learn how to make. These daisies are for Jasmine, who is celebrating her 14th birthday! Happy Birthday, Jaz!
Prepare a 9"x12" pan by spraying with baking spray, then making a parchment sleeve and spraying again. Set aside.
1. Put the powdered sugar in a large mixing bowl. Set aide.
2. Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar and milk. Bring to a boil and then boil continuously for 2 minutes, making sure to stir frequently.
3. Remove from the heat and stir in the peanut butter and vanilla. Pour hot mixture over the powdered sugar. Use a heat resistant spatula or wooden spoon and mix until smooth. Spread into an even layer in the prepared pan.
4. Let the fudge cool for 10 minutes. While it's cooling, set up a pastry bag with a #12 tip. Spoon jam in the bag. Set aside.
5. After the 10 minutes, take a daisy flower cookie cutter and cut out fudge flowers. Place them onto a parchment lined baking sheet. Then take a melon baller and press wells for the jam into the center of the daisies.
6. Pipe some jam into the center of each of the daisies. Let them sit on the baking sheet until the set up a bit more. Once the fudge and the jam have set up, you can store the fudge by covering with plastic or placing into an airtight container. To store the fudge even longer, you can place it into the refrigerator. When you're ready to serve, take a few pieces out and let them come to room temperature.
Download pdf recipe for: Peanut Butter Fudge Daisies
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This is a super moist and really delicious, unique lemon cake that is easy to put together! Cindy is baking it in the wood oven, but you can easily use the oven right in your own kitchen.
Preheat oven to 350˚F (If using wood oven, let deck temperature fall to 350-365˚F.). Spray the inside of a 9-inch cake pan. Line the bottom of the pan with a piece of parchment paper and spray again. Set aside.
1. In a medium size bowl, whisk together the flour, cornstarch, baking powder and salt. Set aside.
2. In mixing bowl, beat eggs until frothy and light (about 2 minutes).
3. Slowly sprinkle in sugar while continuing to mix (about 2 more minutes). Once the sugar is in, drizzle in the olive oil. Once the olive oil is incorporated, add the vanilla, lemon juice and lemon zest.
4. Sprinkle the flour mixture into the egg mixture. Mix about 1 more minute.
5. Pour batter into pan and place in oven and bake 40-45 minutes, or until a toothpick inserted in center of cake comes out clean. (A few minutes before the cake is done, mix the powdered sugar and lemon juice together in a small bowl. Stir until most of the powdered sugar has dissolved. Set aside.)
6. Poke hot cake with skewer and pour glaze over top. Cool 20 minutes on a wire rack. Use a sharp paring knife and run it around the edges of the cake to loosen from the pan. Place the rack over the pan upside down and flip over. Remove the cake pan and peel off the parchment paper. Then place a plate on the cake and quickly flip the cake right side up. Let cool until room temperature.
7. Before serving, place some powdered sugar into a small sifter and dust the top of the cake.
Download pdf recipe for: Lemon Olive Oil Cake
Click to visit Al Fresco Imports and check out their fabulous BeeHive Oven!
]]>What a perfect way to use all those delicious summertime berries!
Graham Cracker Crust:
Filling:
Glace Topping:
Spray bottom and sides of 7-1/2 " spring form pan with baking spray. Place on rimmed baking sheet. Set aside.
1. Combine graham cracker crumbs and sugar in small bowl. Stir in melted butter. Pour into pan and press into and up sides using a small custard cup. Place in refrigerator for 20 minutes. Bake in preheated 350 ̊ F. oven for 4-5 minutes. Set aside to cool.
2. In mixing bowl, combine cream cheese, sugar, eggs, lemon juice and vanilla. Beat until fairly smooth. Pour into pan, smoothing out top with spatula. Bake for 40 minutes. Let cool on rack while getting strawberries ready.
3. Separate the large strawberries from the medium berries. Take the stems out of the large berries, slice them up and place in a bowl. Mash them with a potato masher until crushed. Take the medium size berries and cut the stems off to make a flat bottom.
4. Make 2-1/2" " parchment collar and place around the inside edge of the cheesecake.Place the whole berries on top of the cheesecake, points up.
5. In a saucepan, stir together the crushed strawberries, water, sugar and cornstarch. Place over medium-high heat and bring to boil. Once mixture begins to boil, stir frequently for 1 minute. Check for color. If needed, add a drop or 2 of red food coloring. Take off the heat and pour directly on top of the cheesecake.
6. Let the cheesecake sit on the counter for 30 minutes, until it comes to room temperature. Then place in the refrigerator to chill completely, about 3-4 hours (or more).
7. When you're ready to serve, release the spring form sides and unwrap the parchment sleeve.
Note: If there are leftovers, place the metal ring back on the pan, cover and place in refrigerator.
Download pdf recipe for: Strawberry Cheesecake
]]>One of my viewers asked if I would make a Coconut Cream Pie podcast to help celebrate his birthday. This pie has a cookie crust, a super coconut filling and lots of cream on the top. Happy Birthday, Eric!
Crust:
Filling:
Cream Topping:
For the crust:
Preheat oven to 350 ̊F.
1. In a food processor (or in a zip bag with a rolling pin) crush the cookies. Place them into a small bowl and mix in the coconut . Then add the melted butter. Mix until all the crumbs are moistened and look like wet sand.
2. Pour crumbs into 9-inch pie dish. Using a measuring cup, compress crumbs on bottom and up sides of dish. Refrigerate for 10 minutes, then bake for about 10 minutes. Cool on wire rack while making filling.
For the filling:
1. Mix pudding mix, coconut milk, whole milk, flaked coconut and vanilla in microwave-safe bowl. Microwave on high for a total of 8 minutes, stopping to stir every 2 minutes.
2. Pour the filling into the crust. Place a piece of parchment directly on the surface of the pudding and refrigerate, until filling is cold and firm, about 2-3 hours.
For the Topping:
1. Beat cream, sugar, and vanilla in bowl of mixer. Start on low speed, then after a minute for so, move to medium, then high speed. Continue beating on high until the cream is nice and thick.
2. Spread the whipped cream over the pie. Sprinkle toasted coconut on top of the pie. Refrigerate until ready to serve.
Download pdf recipe for: Coconut Cream Pie
]]>This classic southern dessert is like a custard pie, but creamier. And the flavor is amazing!
Crust:
Filling:
To make crust:
1. Whisk flour, sugar and salt together in bowl.
2. Add oil and milk and stir gently until dough forms a ball. Make sure not to over mix.
3. Pat dough into pie pan. Crimp edges. Place in refrigerator while making filling.
To make filling:
1. Cream the butter and sugar together, for about 2 minutes.
2. With the mixer on a slow speed, add the flour, salt , eggs (one at a time) and vanilla. Slowly pour in the buttermilk. Mix until filling is smooth.
3. Preheat oven to 400˚F. Place pie shell on rimmed baking sheet. Pour filling into a pie shell, smoothing the top with your spatula. Place in oven and bake for 10 minutes, then reduce the heat to 350˚F. and bake for an additional 40 minutes. The pie should turn a nice golden brown on top. Place the pie on a cooling rack and and a non-serrated knife inserted in the center should come out clean. Cool to room temperature and then serve. Leftovers should be stored in the refrigerator.
Note: To make your own buttermilk, place 1 T. lemon juice or vinegar in a 1 cup measuring cup. Fill with enough milk to fill the 1 cup.
Download pdf recipe for: Buttermilk Pie
]]>Whether you call it a jelly roll, a swiss roll, a roll cake or a roulade, it's still a thin sponge cake filled with jam. Delicious for dessert or tea and surprisingly simple to make!
- Recipe -
Preheat the oven to 400 ̊F. Spray a 10x15 inch jellyroll pan with baking spray, then line with parchment or wax paper. Spray once again with baking spray.
1. Whisk together the cake flour, baking powder and salt. Set aside.
2. In a large mixing bowl, beat eggs and sugar with a mixer for 5 minutes. Mix in the vanilla and milk.
3. While the mixer is on low, gradually add the flour mixture. Once the flour begins to mix in, increase the speed to medium, until the flour is completely mixed in. With a rubber spatula, give a final mix and pour into the prepared pan. Use the spatula to spread the batter to all the corners and sides of the pan.
4. Bake for 8 minutes until the center springs back when pressed lightly and the edges begin to turn a light golden brown.
5. Generously dust a clean dish towel with powdered sugar. When you take the cake out of the oven, immediately run a knife along the edges of the cake and turn out onto the towel. Carefully peel off the parchment paper and trim crispy edges with non-serrated knife. Flip the sugared towel over one of the short ends of the cake and begin gently rolling the cake up. Place the roll on a wire rack and let cool for 10 minutes.
6. Place the jam in a small bowl and with a spoon, stir the jam to loosen it up. Unroll the cake, and spread an even coating of jam over the top. Slowly roll the cake back up, gently pulling the towel away from the cake. Place on a cake plate. When you're ready to serve, dust the top with powdered sugar and slice with a serrated knife.
Download pdf recipe for: Jelly Roll Cake
]]>These creamy, chocolatey candies are great to give as gifts, any time of year!
- Recipe -
1. In mixing bowl, beat butter and peanut butter and butter until creamy. Add vanilla. Stop mixer and add powdered sugar. Beat slowly until mixture comes together. Scrape down the sides and mix until well combined.
2. On a parchment lined baking sheet, use a small cookie scoop and make 1" balls with the peanut butter mixture. (Place the balls close together on the sheet.) Place the balls in the freezer for 1 hour.
3. On a very low heat, slowly melt the chocolate chips and 4 T. butter in medium saucepan until melted completely. (If you melt the chocolate to quickly, it will seize up and be difficult to dip in.)
4. Take the peanut butter balls out of the freezer and roll each one in your hand to smooth out the edges. With a toothpick, spear a peanut butter ball and dip it into the melted chocolate, making sure to leave a space un-dipped at the the top. Place back on the parchment lined sheet and use your finger to push the ball off the toothpick. Refrigerate until the chocolate is set. Then cover the sheet with plastic or store in a covered container in refrigerator.
Makes over 5 dozen candies.
Download pdf recipe for: Buckeye Candy
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