Peach and Pean toasted ice cream

• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon table salt
• 2 cups milk $
• 1 cup heavy whipping cream
• 1 egg yolk $
• 1 1/2 teaspoons vanilla bean paste*
• 1 cup peeled and coarsely chopped peaches $
• 2 tablespoons light corn syrup
• 1 1/2 tablespoons butter $
• 1 cup coarsely chopped pecans
• 1/4 teaspoon kosher salt

Source: Southern Living

Prom 2014

So the dough girls went to prom and we had a great time! 

Nutella Cinnamon Rolls with Vanilla Glaze

Ingredients:

For the Rolls

one 8-count can refrigerated crescent rolls (I used Pillsbury Big & Flaky Crescent Rolls)

about 2/3 cup Nutella (store brand chocolate-hazelnut spread may be substituted)

1 tablespoon+ cinnamon

For the Glaze

2 to 3 tablespoons unsalted butter, melted

1/2 teaspoon vanilla extract

3/4 cup+ confectioners' sugar

splash of cream or milk, optional

Directions:

For the Rolls - Preheat oven to 350F. Spray a 9- or 10-inch pie plate or baking dish, or a 9-inch square pan with cooking spray; set aside. Open the can of crescent rolls and carefully unwrap the dough. If two triangles are stuck together, keep them that way. Arrange triangles or rectangles (if two triangles are stuck together) in one long row on clean counter or work surface. Press the seams together, overlapping them slightly to close any large gaps. Generously spread Nutella in an even flat layer over the entire surface, leaving 1/2-inch margins around all borders. Sprinkle generously with cinnamon, to taste.

Starting with a short side, roll up the dough into a log, rolling the log as tightly as possible. With a sharp knife (serrated works nicely), bench scraper, or unflavored dental floss (works nicely to pinch off pieces without compressing the dough log), slice log into 8 equal-sized pieces. I find the best way to do this is make a cut in the center, and then divide each half into fourths, rather than trying to eyeball eight pieces working from end to end. Place pieces in prepared pan, noting there will be gaps and spaces. Bake for 12 to 15 minutes, or until rolls have puffed and are just beginning to turn golden; don't overbake because these are meant to be gooey.

While rolls bake, make the Glaze: Combine all ingredients in a small bowl and whisk to combine and until smooth, playing with butter and sugar ratios until desired consistency is reached. If desired, a splash of cream or milk may be added to help achieve desired glaze consistency; I don't use it and simply use butter, vanilla, and sugar. Rolls may be glazed immediately upon removing them from oven, resulting in glaze melting into the crevices; or glaze rolls after they've cooled a bit. Glaze may be drizzled on or spread on thicker with a knife or spatula, which is what I do after the photos are done. Serve immediately. Rolls are best eaten fresh, but may be stored in an airtight container at room temperature for up to 3 days.

Cookies & Cream Peanut Butter

Very simple recipe!

Take two Oreo cookies.
Place them in a cupcake wrap
Smooth on top some peanut butter on both surfaces of each cookie
Make your brownie batch, and pour it on top.
Enjoy!

Portuguese Pasteis de Nata

Ingredients

• 2 tbsps all-purpose flour
• 1/4 tsp sea salt
• 3/4 cup water
• 16 tbsps unsalted butter (room temperature, stirred until smooth)
• 3 tbsps all-purpose flour
• 11/4 cups milk (divided)
• 11/3 cups granulated sugar
• 1 cinnamon sticks
• 2/3 cup water
• 1/2 tsp pure vanilla extract
• 6 large egg yolks (whisked)
• powdered sugar
• cinnamon

PREP TIME

1 hr

TOTAL TIME

2 hr 30 min

Directions

1. Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
2. In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
3. Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top

Guava and Cheese Pastries

Ingredients:

• 1/2 cup sugar
• 3/4 cup water
• 1 package (17.3-ounce0 frozen puff pastry sheets, thawed (2 sheets)
• 3/4 cup cream cheese, softened
• 1 egg
• 3 tablespoons sugar
• 1/2 teaspoon vanilla
• 1 cup guava paste or guava jelly

Preparation:

1. Prepare the simple syrup: In a small saucepan, bring the sugar and water to a boil, and simmer for several minutes until the sugar has dissolved. Remove from heat and let cool. 
   
   
2. Preheat the oven to 375 degrees. 
   
   
3. Beat the cream cheese lightly with the sugar, 1 egg yolk (reserve egg white), and the vanilla. 
   
   
4. Gently unroll one sheet of the puff pastry dough. Use a pizza cutter or sharp knife to cut the pastry lengthwise into 3 equal strips. Repeat with remaining sheet of pastry.
   
   
5. Working quickly, place 3 of the strips on a baking sheet lined with parchment. Spread 1/3 of the gauva paste (or jelly) lengthwise down the center of each strip. Top with 1/3 of the cheese mixture. 
   
   
6. Brush the edges of the pastry lightly with water. Top each one with another strip of pastry, and seal the edges well using your finger or a fork. Whisk the egg white with 1 tablespoon water and brush over the top of the pastries. 
   
   
7. Place the pastries in the oven and bake until they are just turning golden, about 10-12 minutes. Remove from oven and brush pastries generously with the simple syrup. Return them to the oven and bake for 3-5 minutes more, or until puffed, flaky, and golden. Remove from the oven and slice each pastry crosswise into individual portions. Serve warm.

Happy late May the 4th be with you!

A cake of the Death Star: