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Daily Delicious

Where everyday is delicous…

Chocolate Lollipops

chocolate lolipops

Directions
If desired, add nuts to any or all of the chocolates. Pour the chocolate into the molds, filling them to the top. Set the sticks in place by inserting them just far enough to be secure within the mold you are using. Set the molds aside to allow the chocolate to set. When set, simply pop out the lollipops.

If you are using molding compound, roll it into a 1/2-inch-thick rectangle on top of a sheet of parchment paper. Using a sharp paring knife, cut out whatever shapes you would like and remove the cutout, leaving the homemade mold. Spray the inside edge of the molding compound with vegetable cooking spray and pour the chocolate into the cut out space. Insert the lollipop sticks and let cool completely before removing the molding compound. When finished, the molding compound can be saved and reused for another day.

Read more at: http://www.foodnetwork.com/recipes/chocolate-lollipops-recipe.html?oc=linkback

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Bay Leaf Pound Cake

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The sort of cakes you can slice from with a pocket knife while taking in those little moments that make traveling by car instead of plane worth it. Like when you’re looking at the sunrise illuminating the painterly palm-lined hills west of the interstate, or stretching in the bright sun at a rest stop. For me, the definition of a special occasion.

This is a moist-crumbed, beautifully perfumed pound cake. The bay is a lovely back note against a punch of fragrant orange. This is a cake that perfumes the entire house, and those of you who bake it will likely agree, the name of the cake in French captures its spirit better than in English – Gâteau Week-End Parfumé au Laurier Nappage à l’Orange

Caramel Honey Whipped cream Choux

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This choux is so light, when lift it up from the plate you may think that there is nothing inside.
Because this time the filling for this choux is not a pastry cream or diplomat cream (pastry cream+whipped cream), but it’s caramel flavour whipped cream instead. The whipped cream is light but full of flavour. The caramel flavour come from caramelised sugar and honey, the smell of honey will be the key aroma too, so choose the one that you like ^^. When making caramel, you can stop at the stage that you like, but don’t forget that you want the caramel not the bitter taste, (anyway, if you don’t let it boil enough it won’t have caramel taste and the cream that you get will be sweeter).
I think you will fall in love with this choux after trying it, it doesn’t make you feel heavy at all, my sister ended up eat 2 pieces in a row, haha. Serve it with hot tea or black coffee is recommended, the creamy and sweetness from the choux will be a good companion with the bitterness from your drinks.

 

 

 

 

http://dailydelicious.blogspot.com/2014/06/caramel-honey-whipped-cream-choux.html

Au Bon Pain

Hybrids

Butterfinger Cookie Dough Cheesecake Bars

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You are wearing eating pants for these Butterfinger Bars, right? Like I mentioned in the previous post all prayers for mercy will go unanswered.  So, before we get started, let’s agree will power is overrated and accept that your hips are going to pissed. Done? Alright, let’s get obscene

Going from the bottom up you’ll find a chocolate chip cookie dough crust that’s been layered with a heavy bricking of 5 king size packages of Butterfinger.  To add some soft creaminess against the Butterfinger crunch and ease the sweetness is a layer of cheesecake. Finishing things off is a crumbled sprinkling of more cookie dough and a fistful mini chocolate chips.

I know these are a little over the top, but remember when I made these Extreme Brownie? Yeah—let’s be glad that I didn’t take these Butterfinger Cookie Dough Cheesecake Bars and  wrap it in puff pastry. Although thinking it about now, it would probably make this even better by adding another textured layer and some salty to the sweet equation. If anyone decides to go extreme like that, come back and let the rest of us know.

by: Bakers Royale

 

Meyer Lemon Bars

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Being a Californian means you get really spoiled when it comes to the abundance of amazing fruits offered here year round.  When I’m hankering for something citrus-y I love to make meyer lemon bars.  Lucky for me both of my brothers and my parents have meyer lemon trees on their property that are never in want of fruit.    Buttery, crisp shortbread topped with refreshing and subtly-sweet curd filling….absolutely delicious!

You don’t have to use meyer lemons for this recipe but if you can find them you won’t regret it.  The sweetness of the meyer variety is a nice change from the lip-puckering tartness that you’d find with a regular lemon.

Most recipes have you pour a concoction of lemon juice, eggs and sugar over a warm, partially-baked crust.  Easy enough – but the problem I find with this method is that the filling never seems to set properly even after the bars are baked and cooled.  Try slicing nice even squares and you get sticky and gooey pieces.  Not ideal.  What I love about this recipe is that the filling is pre-cooked, like a curd, and when baked further in the oven its silky smooth texture holds its shape beautifully. The recipe is so much affordable for everyone, hope you like it!

by: Treats

S’Mores Cake in a Jar

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Oh friends. Hi! How are you?

Judging from the above picture, you can assume I’m doing well. I’m not going hungry, that’s for sure.

Guess what? I had a lovely dinner recipe to share with you today. Obviously, these s’mores jar cakes are not dinner. Unless your name is Jessica and you avoid skinny jeans like the plague and you still sleep with a baby blanket each night, even though you’re married.

S’mores jar cakes clearly top dinner recipes. You told me so. I asked you on Twitter. If you’re upset that you don’t have dinner for tonight… not my fault.  If you’d rather see dinner than these s’more jar cakes… we obviously aren’t friends.

Let’s talk mason jars. Do you have any? If not, you can probably stop by a crafty store and pick some up for well under $5. I did that, even though I don’t do crafts. Mason jars are fun. They make me think of fireflies and moonshine and hot summer nights, although insects freak me out, one swig of the hard stuff and I’m out like a light, and spending every waking moment in air conditioning is my life. I sweat.

More on mason jars? I was a little scared, this being the first time I have baked with glass since I made you all glass shard brownies on super bowl Sunday. Mmmm… those were tasty. A little crunchy, but tasty. Not.

Just so we’re clear, s’mores jar cakes have buttery graham crusts covered with fluffy double chocolate chip cake and pillowy marshmallow toppings that are so perfectly browned and bubbly you can taste the campfire and smell the midnight July breeze.

Need more convincing? I think not.

by: How Sweet It Is

House-Made and Artisan Ice Cream

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