Teatime Recipe: Raspberry White Chocolate Scones

I love visiting British "tea rooms" not so much for the tea, but to sample their delectable selection of scones. It's not easy to find good quality scones here in the States, so when I find a tea room that does them right, you can bet I'll be a repeat visitor. I love the creative ingredient combinations, the buttery flavor, the way they're dense yet fluffy in texture. If there's clotted cream or lemon curd available, I usually smooth a bit of either on top of my scones... though they're equally delicious on their own! 

Hoping to re-create the joy of scones in my own home, I sought out the best recipe and was thrilled to discover this one. I love white chocolate and raspberries, so throwing them together into scones only made sense. 

Raspberry White Chocolate Scones

(makes about 8 scones)

Ingredients:10 tablespoons unsalted butter, frozen whole 
1 1/2 cups fresh raspberries (you can also use frozen, but do not defrost)
1/2 cup whole milk  
1/2 cup sour cream  
2 cups unbleached all-purpose flour, plus additional for work surface 
1/3 cup sugar
2 teaspoons baking powder  
1/4 teaspoon baking soda  
1/2 teaspoon table salt  
zest of one lemon  
1/4 cup of white chocolate chips

Directions:1. Adjust oven rack to middle position and heat oven to 425 degrees. Remove half of wrapper from two sticks of butter and grate the unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons).

2. Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. If you're using fresh raspberries, place them in the freezer now. 

2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated. 

3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to a work surface that's been covered with flour. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in a ball form, adding flour as needed to prevent sticking.

4. Roll dough into squares about 12-inches in size. Fold the dough into thirds. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer squares to a plate that's been lightly dusted with flour and chill in the freezer 5 minutes.

5. Transfer dough to floured work surface and roll into a 12-inch square again. Sprinkle raspberries and white chocolate chips evenly over surface of dough, then press down. Loosen dough from work surface. Then roll it, pressing to form a log shape. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

6. Brush tops with melted butter and sprinkle on some sugar if desired. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

Meaty Main Course: Filet Mignon with Balsamic Glaze

If you want to impress family and friends with an extraordinary meal, why not cook the king of steaks, the filet mignon?

A great filet mignon requires little help, but just the right reduction sauce on it can really elevate the steak into something extraordinary and decadent. The trick to this glaze is to first use the wine and vinegar to deglaze the pan before adding in the shallots and rosemary. Serve the filet with a side of baby red potatoes, and some vegetables like perhaps some spinach sauteed with lemon juice and a hint of garlic. Keep reading below for this fantastic recipe...

Filet Mignon with Balsamic Glaze

(makes 2 servings)

Ingredients

• 2 tablespoons plus 1 tablespoon (set aside) butter
• 2 filet mignon steaks
• 1/2 teaspoon freshly ground pepper
• salt to taste
• 2 shallots
• 1/4 cup balsamic vinegar
• 1/4 cup dry red wine
• 2 tablespoons rosemary, finely chopped

Directions

1. Pat the steaks dry with a paper towel. Pepper and salt both sides of each steak to taste. Heat a skillet over medium-high heat. Melt 2 tablespoons butter, then add the fillets to the pan and allow to sear for 4 minutes, then flip and let sear for another 4.
2. Transfer the filets to a plate, and keeping the burner on medium high. Melt the last tablespoon butter then add the shallots and saute for 3 minutes. Add the wine and vinegar to deglaze, using a spatula to scrape off the browned bits. Add the rosemary. Bring the mixture to a boil, and season with salt to taste. Turn the heat down to medium and simmer until the liquid is reduced by half.
3. Return the fillets to the pan and cook to desired doneness, flipping halfway through. Plate the steaks with steamed vegetables and potatoes, then spoon the reduction over top of the steaks.
4. Enjoy!

French Pastry Recipe: Macarons with Raspberry Buttercream Filling

The macaron craze is sweeping the nation. This elegant French pastry is gaining ever-more attention thanks to growing macaron bakeries around the US as well as its inclusion in popular cooking shows likeMasterchef. We're happy it's final made its splash across the pond! 

The Macaron is a sweet, meringue-based confection with a smooth, creamy filling in the middle. It's a soft and luxurious sandwich cookie that comes in all different colors and flavors. The stories goes that this pastry has been around since the 1500s. Today's recipe will utilize a delicious raspberry buttercream filling, but feel free to experiment with all sorts of delicious filling combinations-- there are endless possibilities! 

Macarons

(makes about 16 cookies)

Ingredients:

Pastry

• 3 egg whites (room temperature. Achieved by leaving the eggs in water for about 5 minutes before cracking)
• 2 cups confectioners' sugar
• 1/4 cup white sugar
• 1 cup finely ground almonds (or almond flour)
• A pinch of salt
• Food coloring of your choice (optional)

Raspberry Buttercream

• 1/4 cup salted butter
• 3/4 cup confectioners sugar
• 1 cup fresh raspberries

Instructions

1. Preheat the oven to 285F and line a backing sheet with parchment paper.
2. In a stand mixer, or a bowl and using a hand mixer beat the egg whites until foamy, then beat in the white sugar until the egg whites are glossy and hold soft peaks.
3. In a separate bowl, sift together the confectioners' sugar and almond flour, then quickly fold the mixture into the egg whites (it should take about 30 strokes).
4. Take a pastry bag (or alternatively use a large Ziploc bag and cut a corner off), and use it to pipe some of the batter onto the baking sheet as a test. If the disc of batter holds a peak instead of flattening, fold the batter a few more times then retry.
5. Once the batter flattens immediately after piping, spoon the rest into the pastry bag and pipe the batter onto the baking sheet. They should form about 16 rounds. 
6. Let the batter rest for about 1 hour or until they form a hard skin on top.
7. Bake the cookies until set, but not browned. This should take about 5 to 10 minutes. Let them cool before adding the buttercream.
8. To make the buttercream, whip the butter with an electric mixer until pale and fluffy.
9. Slowly add sugar. 
10. Add the raspberries to a saucepan with a splash of water and cook over low heat for about 10 minutes until raspberries are cooked down.
11. Work the raspberries through a sieve held over a separate bowl to extract the seeds. You want to extract about 3 tbsp of juice. Use more raspberries if necessary.
12. Add the juice to the butter cream, then whip until combined.
13. add the cream to a pastry bag fitted with a small tip. Reverse the cookie shells onto their backs.
14. Pipe a small mound of filling in the center of one of them, then top with another shell.
15. Serve immediately, or store in fridge until serving time.
16. Enjoy!

Appetizer Recipe: Pear, Prosciutto & Gorgonzola Tart

Sometimes a few unlikely items in your fridge can add up to one scrumptious meal. This tart is the perfect example. If you've got prosciutto and pears in the fridge, you're in luck. The sweet, delicate flavor of this fruit perfectly complements the savory prosciutto on a tart. Throw in some creamy gorgonzola, and your tastebuds are in for a real treat. 

This sensational combination of salty & sweet has been all the rage lately in restaurants. Cheeses like gorgonzola or goat cheese are crumbled on top of pizzas and sandwiches with sliced pears or apples and a few slices of prosciutto to top it off. There's a reason people can't get enough of this trio. Try making this simple tart and you'll understand!

Pear, Prosciutto & Gorgonzola Tart

(Makes 4-6 servings)

Ingredients:

Pie shell (store-bought is fine!)
4 ounces cream cheese 
2 ounces Gorgonzola 
1 teaspoon fresh thyme, chopped 
Pinch of salt 
Pinch of freshly ground black pepper 
2 tablespoons butter 
3 small pears, cored and sliced 
2 ounces prosciutto, cut into thin strips

 

 

Directions:

1. Bake pie shell according to directions and remove from oven to cool.

2. Combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl. Recommended: use a hand mixer to thoroughly combine cheeses.

3. Melt the butter over medium-high heat in a large skillet. Place pears on skillet and cook for about five minutes or until golden.

4. Spread the whipped cheese mixture over the tart crust once it is cooled. Cover with pear slices placed in a decorative pattern, and finish off with a sprinkle of prosciutto strips on top.

5. Slice the tart into wedges and enjoy!

Vegetarian Recipe: Cauliflower and Caramelized Onion Tart

Cauliflower should get a starring role in more dishes – it’s tasty when roasted, works well as a supporting cast member or the lead in the recipe, and it’s healthy. Paired with caramelized onions and a flaky crust, this tart lets the cauliflower shine once again.

Cauliflower itself is packed with vitamins and antioxidants, and some say it’s great for digestive and heart health as well. If you’re looking for ways to incorporate healthy veggies into your diet, this is one meal that does so perfectly – plus it’s vegetarian, so a bit more accessible to those with dietary restrictions.

Though this recipe calls for Gruyere, you can substitute Swiss cheese or a combo of fontina and Parmesan. If you want it to be a touch lighter, swap out mascarpone for a reduced-fat sour cream. 

Cauliflower and Caramelized Onion Tart

(makes 8 servings)

Ingredients

• 1 refrigerated pie crust or homemade tart shell (click here for a recipe)
• 1 large head cauliflower, cut into florets 
• 1 large yellow onion, cut in half and thinly sliced 
• 1 8 -ounce package mascarpone cheese (substitute sour cream for a lighter version)
• 1 cup grated Gruyère (or substitute Swiss OR fontina/Parmesan combo) 
• 2 tablespoons grated Parmesan
• 1/2 cup heavy cream
• 2 large eggs
• Truffle oil (optional) 
• Olive oil
• Dijon mustard
• Pinch of ground nutmeg
• Salt
• Pepper
• Sugar

Directions

1. Preheat the oven to 425 degrees F. Toss the cauliflower with a generous amount of olive oil to coat, as well as salt and pepper to taste. Place the cauliflower on a baking sheet and roast for about 20 minutes, making sure to flip once or twice along the way. The florets should just be getting golden. Remove the florets from the oven and set aside. Lower the temperature to 350 degrees F.
2. While the florets are roasting, you’ll caramelize the onion. Cut the onion in half and thinly slice it, then add about a tablespoon of olive oil to a large pan over medium-high heat. Add the sliced onion as well as a dash of salt and pepper to the pan.
3. Cook the onion for about seven minutes, stirring occasionally, until it gets tender and translucent -- then reduce the heat to low. (Add a pinch of sugar once you reduce the heat for a little sweetness.) Then, let the onion slices cook on low until they become a deep golden or brown color – it takes about 20 minutes for them to caramelize. Stir them often enough so they don’t burn the bottom of the pan, but make sure they have enough time to sit in the oil and caramelize. Add a little water to the pan if they start to stick too much to the bottom. 
4. Once the cauliflower is cool, thinly slice the florets so they are about 1/4-inch thick. Toss with a drizzle of truffle oil (if desired) and set aside.
5. Mix together the eggs, mascarpone, cream, nutmeg, and salt and pepper to taste. Then, add the Gruyere (or substitute) to the mixture.
6. Press your crust into a 9-inch tart pan, trimming any excess from the edges with a knife. If the crust didn’t come refrigerated, you’ll want to refrigerate it for 30 minutes after pressing into the pan and before assembling the tart.  
7. Place the pastry shell on a rimmed baking sheet (to catch any drips) and coat the bottom of the pastry shell with Dijon mustard (the mustard layer should only be 1/8-inch thick). Then, spread the onions evenly over the bottom of the pastry shell, followed by the roasted cauliflower.
8. Pour the cheese and cream mixture over the onions and cauliflower, and then top the tart with the grated Parmesan cheese. Place the baking sheet into the oven and bake for about 40 minutes – you’ll want the top to be golden brown and the center to be set.
9. Let the tart cool for about 15 minutes before serving.
10. Enjoy!

Dessert Recipe: Bananas Foster

When those ice cream cravings hit, there's a simple topping that adds some warmth, bitterness, and some complexity to a simple bowl of Ben & Jerry's: Bananas Foster. Even better, if you aren't feeling the ice cream, this dish can also be served over some French toast for breakfast.

This warm, gooey, slightly alcoholic topping is actually incredibly easy to make. The ingredients are always in season, and it's also a nice way to make a simple bowl of ice cream look very fancy. Flambe the dish for added flare. Just be careful to not burn anything down! Keep reading below for the recipe...

Bananas Foster

(makes 4 servings)

Ingredients

• 1 stick butter
• 1 cup packed dark brown sugar
• 1/2 cup heavy cream
• 1/2 cup dark rum
• 1/4 cup banana liquor
• 2 whole bananas sliced into quarters
• 1/2 cup chopped walnuts or pecans
• a dash of cinnamon

Directions

1. In a large frying pan, melt the butter over low heat.
2. Stir in the brown sugar and cinnamon until the sugar dissolves.
3. Add heavy cream and stir until incorporated.
4. Add the banana liqueur and stir.
5. Add the bananas and cook until they begin to soften and brown. Stir to make sure they don't burn.
6. Meanwhile, in a separate pot, add the rum and let warm on low heat.
7. Once the rum is slightly warmed or steaming, turn both flames off on the stove, then pour the rum over the banana mixture.
8. Use a long match (or light the flame again and slightly tip the pan to the flame, but honestly a match is probably safer) to ignite the alcohol in the pan.
9. Shake the pan occasionally to calm the flame down slightly. Once the flames burn themselves out, serve immediately over vanilla ice cream or French Toast.
10. Enjoy!

Dessert Recipe: Baked Apples Topped With Pomegranate Curd

One seasonal dessert that's a tried & true classic is the baked apple. Cored, and filled with various spices or juices, this humble little treat is packed with flavor. 

Go for Granny Smith apples to add a sweetness that's subtle but not overwhelming. Then let the pomegranate curd do its work. This fruity topping adds its own unique flavor that perfectly complements the apple. Keep reading below for the recipe... 

Baked Apples Topped with Pomegranate Curd

(makes 8 servings)

Ingredients

BAKED APPLES

• 8 small granny smith apples, tops removed and cored
• 3/4 cup chopped pecans
• 1 bottle pomegranate juice
• 3/4 cup apple cider
• 1/2 cup firmly packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup butter, cut into pieces

POMEGRANATE CURD

• 1/4 cup cornstarch
• 2 tablespoons sugar
• 1 tablespoon water
• 2 large egg yolks
• a pinch of kosher salt
• 2 cups unsweetened pomegranate juice
• 2 tablespoons unsalted butter

Directions

1. Place the pecans on a baking sheet and toast in the oven at 350F for 10 to 12 minutes. Once done, raise the temperature to 400F
2. In a saucepan, cook the pomegranate juice over medium-high heat, stirring often, about 20 minutes or until reduced to 1/2 cup.
3. Remove from heat, and stir in the apple cider. Pour the cider mixture into a lightly greased 18" square baking dish.
4. Stir together brown sugar, cinnamon, salt, pepper, and the toasted pecans.
5. Spoon the pecan mixture into the apple cavities, pressing down and mounding on the tops.
6. Arrange the apples in the baking dish with the cider mixture, placing the tops back on for added effect.
7. Bake apples for 30 minutes, or until the apples are tender and the sauce slightly thickened.
8. Meanwhile, whisk together the cornstarch, sugar, water, egg yolks, and salt for the pomegranate curd.
9. Place the unsweetened pomegranate juice in a pot and bring to a simmer over medium-low heat.
10. Pour 1/4 cup of the pomegranate juice into the egg mixture, whisking constantly to combine.
11. Slowly continue to add the hot juice, incorporating it into the egg mixture until the egg mixture is very warm to the touch.
12. Pour the egg mixture back into the pot, whisking constantly.
13. Cook gently, stirring constantly to avoid lumps.
14. Whisk in the cold butter, then remove from heat and transfer to a separate container to let cool.
15. Once apples are done baking, remove from oven and allow to stand for 10 minutes.
16. Spoon the curd over the apples (under the tops), and optionally also spoon some sauce from the baking pan over the apples.
17. Enjoy!

Awesome Appetizer: Artichoke Bruschetta

Bruschetta is such a tasty appetizer. Typically it involves a combination of fresh tomatoes and other vegetables along with smoked meats like prosciutto on occasion. We wanted to try something a little different with our bruschetta recently. We wanted to try basing it off artichoke instead of tomato.

To get our artichoke bruschetta to the right consistency, we blended together artichoke hearts with three kinds of cheese and garlic to get a wonderful, smooth texture. It bound the mixture together and allowed us to broil it to get perfectly toasty, warm snacks that were great for serving at any party. Keep reading below for this excellent recipe...

Artichoke Bruschetta

(makes about 10 servings)

Ingredients

• 1 14oz can marinated artichoke hearts, drained and chopped
• 1/2 cup grated Romano cheese
• 1 8oz package cream cheese, softened
• 1 cup grated mozzarella cheese
• 1/2 cup fresh chopped basil
• 1/2 teaspoon salt
• 2 cloves garlic, minced
• 1/2 cup finely chopped red onion
• 1 cup mayonnaise
• 1 French baguette, cut into 1/2" thick slices
• scallions and fresh tomato slices for garnish

Directions

1. In a large bowl, beat the cream cheese until smooth. Blend in the mayonnaise, chopped artichoke hearts, basil, salt, garlic, Romano cheese, mozzarella cheese, and red onion. Mix until the mixture is smooth.
2. Preheat the broiler to high. Dollop a generous amount of the mixture ont each baguette slice and spread all the way to the edges. Arrange the bruschetta on a baking sheet and broil for 2 to 3 minutes or until the topping is bubbly and starting to turn golden brown. Garnish with tomato slices and scallions.
3. Enjoy!

Maine-Inspired Lobster Quesadilla with Pico de Gallo

This mouthwatering meal is a collision of flavors from Mexico and Maine-- an unlikely combination that will win over everyone at the dinner table. An ordinary cheese or chicken quesadilla is always delicious, but adding in lobster takes this dish to the next level. If you're a veggie lover, try throwing in some bell peppers together with the lobster filling. 

What really makes this lobster quesadilla recipe such a standout is the quesadilla sauce and pico de gallo that accompanies it. The first has a nice kick to it, a delicious blend of chipotle and jalapeño. The pico de gallo is also a little saucy with some more jalapeño as well as Roma tomatoes and cilantro. Spread on top of the quesadillas, it gives this dish that little extra something. 

Lobster Quesadillas 
with Chipotle-Jalapeño Sauce and Pico de Gallo

(makes 4 servings)

Ingredients:

Quesadilla:

• 1 (10-inch or 12-inch) flour tortilla
• 2/3 cup grated cheese blend 
• 2 1/2 oz. fresh lobster meat

Chipotle-Jalapeño Sauce:

• 22 oz. jar of mayonnaise
• 1 lb. sour cream
• 10 oz. plain yogurt
• 2 oz. lime juice
• 1 1/2 oz. chipotle
• 1/6 of a bunch of cilantro
• 1/6 of a jalapeño, seeded and deveined 
• 1 oz. lime juice

Pico de Gallo:

• 10-12 Roma tomatoes, seeded and liquid removed
• 1 white onion, diced into 1/4-inch pieces
• 2-3 jalapeños, finely diced 
• 1/2 of a bunch of cilantro 
• Zest and juice of 1 lime
• Salt (to taste)
• Pepper (to taste) 

Directions:

1. Warm tortilla on the grill. Place grated cheese on 1/2 of tortilla, then place the fresh lobster meat on top of it. 

2. Fold the tortilla in half and let it grill about 3 minutes, turning it over now and then to cook both sides well. 

3. To make chipotle-jalapeño sauce: blend ingredients together in a food processor. 

4. For the pico de gallo, simply combine all ingredients in a bowl. 

5. To serve: slice tortilla into 4 portions and top with sauce and pico de gallo. Enjoy! 

Decadent Chocolate Recipe: Pots de Creme

Sometimes you just need to treat yourself. What better way than with an amazing chocolate dessert? Yes, if you're looking to scratch that chocolate itch, this recipe is for you.

Chocolate pots de creme is similar to a chocolate custard. The texture is smooth and satiny, the chocolate flavor is the exact pairing of bitter and sweet, and if you're feeling adventurous, top it off with a healthy dollop of whipped cream! But fair warning:  Few people are satisfied with just one serving, so we'd recommend making a few extra for those late-night cravings. Keep reading below for this delicious recipe... 

Chocolate Pots de Creme

(makes 8 servings)

Ingredients

• 10 ounces bittersweet chocolate (go for about 60% or 70% cocoa)
• 5 large egg yolks
• 5 tablespoons sugar
• 1/4 teaspoon table salt
• 1 1/2 cups heavy cream
• 3/4 cup half-and-half
• 1 tablespoon vanilla extract
• 1/2 teaspoon instant espresso powder mixed with 1 tablespoon water

Directions

1. Place chocolate in a medium heatproof bowl. Set a fine mesh strainer over the bowl and set aside.
2. Whisk together the yolks, sugar, and salt in a medium bowl until combined.
3. Whisk in the heavy cream and half-and-half.
4. Transfer the mixture to a medium saucepan. Cook the mixture over medium-low heat, stirring constantly and scraping the bottom of the pan with a wooden spoon until it's thickened and silky like custard. (Use a thermometer to make sure it registers at 175 to 180F). This should take 8 to 12 minutes or so.
5. Immediately pour the custard through the strainer over the chocolate.
6. Let the mixture stand to melt the chocolate (about 5 minutes).
7. Whisk until smooth, then whisk in the vanilla and espresso.
8. Divide the mixture evenly between 5-ounce ramekins.
9. Tap the ramekins against the counter to remove air bubbles.
10. Cool the ramekins to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours.
11. Before serving, let the pots stand at room temperature for at least 20 to 30 minutes. Garnish with whipped cream and berries, or as desired!
12. Enjoy!

Dessert Recipe: Tea-Infused Creme Brulee

This recipe takes a slight change from the classic fare and infuses it with tea. To assist the sweetness of the dish, try using a bold, black tea like Irish Breakfast, though feel free to experiment with your own favorite. We also used vanilla extract for its ease of availability, but if you can find it, using a full vanilla bean will provide the richest flavor. If you want to make basic creme brulee instead of the tea infused version, remove the tea bags from the recipe and add an additional teaspoon of vanilla extract.

Another note: this recipe calls for you to put a dish towel in the bottom of a baking dish and place the individual ramekins on top before partially filling the baking dish with water. This is to make sure there is water underneath the brulees as they bake, and to ensure an even distribution of temperature. Now on to the recipe! 

Tea Infused Creme Brulee

(makes 6 servings)

Ingredients

• 4 cups heavy cream, chilled
• 2/3 cup granulated sugar
• a pinch of salt
• 10 bags Irish Breakfast tea, strings tied together
• 12 large egg yolks
• 1 teaspoon vanilla extract
• 8-12 teaspoons turbinado sugar.

Directions 

1. Preheat the oven to 300 degrees.
2. Combine 2 cups cream with the sugar and salt in a medium saucepan, and add the tea bags. Bring the mixture to a boil over medium heat, stirring occasionally to make sure the sugar dissolves.
3. Once the mixture comes to a boil, remove the pan from the heat and let steep for 15 minutes.
4. Meanwhile, place a kitchen towel in the bottom of a large baking dish. Bring a kettle or large saucepan of water to boil over high heat.
5. After the cream has finished steeping, remove the tea bags and squeeze them with tongs or press into a mesh strainer to extract all the liquid.
6. Stir together the tea liquid and the remaining 2 cups cream with the steeped cream to cool down the mixture.
7. Whisk in the yolks and vanilla extract in a separate bowl.
8. Whisk 1 cup of the cream mixture into the yolks until loosened and combined.
9. Repeat with the remaining cream, whisking 1 cup at a time until all is combined.
10. Strain through a fine mesh strainer into a large measuring cup or pitcher. Discard the solids in the strainer.
11. Pour or ladle the mixture into individual ramekins, dividing it evenly among them.
12. Place the ramekins in the baking dish, then carefully place the baking dish into the oven.
13. Pour the boiling water into the baking dish in the oven, being careful to not splash water into the ramekins until water reaches two-thirds the height of the ramekins.
14. Bake until the centers of the custard are just barely set and an instant-read thermometer registers 170 to 175 degrees at the center (This should take about 30-35 minutes).
15. Transfer the ramekins to a wire rack, and cool to room temperature (about 2 hours).
16. Set the ramekins on a rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold (at least 4 hours).
17. Uncover the ramekins, then sprinkle each evenly with about 1 teaspoon of turbinado sugar.
18. Ignite a kitchen torch and caramelize the sugar. Refrigerate ramekins uncovered to re-chill about 30 minutes before serving.
19. Enjoy!

Chocolate Lovers' Recipe: Heavenly Souffle

When it comes to absolutely heavenly desserts, the chocolate souffle has to rank at the top. It's light, fluffy, and just the right amount of sweet. Many cooks may be a little afraid of trying a souffle, however. They have a reputation for being temperamental and collapsing in on themselves, but actually with a little attention a souffle can be fairly easy to make.

To achieve the volume necessary in a great souffle, work the egg yolks and the whites separately. The yolk will be the rich base, and then after you fold in egg whites that have been whipped to perfection and are holding stiff peaks. Some chocolate souffle recipes call for milk in the base, but we found that muted the chocolate flavor. Instead, we just used more chocolate and reduced the amount of butter. As a fan of chocolate oranges, I also couldn't resist adding in a little orange liqueur to enhance the flavor. Keep reading below for our favorite chocolate souffle recipe...

Chocolate Souffle

(makes 6 servings)

Ingredients

• 5 tablespoons unsalted butter (1 tablespoon softened, the remaining butter cut into 1/4" chunks)
• 1/3 cup granulated sugar, plus 1 tablespoon for coating the dishes
• 8oz bittersweet chocolate, chopped coarse
• 1/8 teaspoon table salt
• 1/2 teaspoon vanilla extract
• 2 tablespoons orange liqueur
• 6 large egg yolks
• 8 large egg whites
• 1/4 teaspoon cream of tartar
• 2 tablespoons confectioner's sugar

Directions

1. Preheat the oven to 350F. Coat eight 1-cup ramekins with 1 tablespoon butter, then coat the inside of the dishes evenly with the 1 tablespoon of sugar. Refrigerate until ready to use.
2. Melt the chocolate and the remaining 4 tablespoons butter in a medium bowl set over a pan of simmering water. Turn off the heat, stir in the salt, vanilla, and liqueur. Set aside.
3. Bring the 1/3 cup of sugar and 2 tablespoons water to a boil in a small saucepan. Simmer until the sugar dissolves. Beat the egg yolks with a mixer (or whisk vigorously) and while mixing, slowly pour in the sugar syrup. Continue to beat until the mixture triples in volume (about 3 minutes). Fold the yolk mixture into the chocolate mixture.
4. In a separate bowl, beat or whisk the egg whites until frothy. Add the cream of tartar and beat until soft peaks start for form. Add the confectioner's sugar and continue beating until stiff peaks form.
5. Vigorously stir one quarter of the whipped whites into the chocolate mixture. Gently fold the remaining whites into the mixture until just incorporated.
6. Fill each ramekin almost to the rim, wiping the excess filling from the rim with a wet paper towel. Bake the souffle until puffed and set (30 to 35 minutes. Whatever you do, do not open the oven during the baking or souffle will collapse). Serve immediately.

Dessert Recipe: Peach and Blackberry Galette

Sure, you’ve made pies and tarts, but have you made a galette? The beautiful presentation of this French pastry – defined loosely as any flat, round pastry cake – makes it even more appetizing, and the filling of fresh peaches and blackberries adds a pop of color along with tons of flavor. And if you’ve got raspberries instead, those would work well, too!

Peach and Blackberry Galette

Ingredients:

• 1 refrigerated pie crust, thawed
• 4 peaches, peeled, pitted, and sliced
• 1/2 cup blackberries
• 1/4 cup brown sugar
• 2 tablespoons honey
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 teaspoons vanilla
• 2 tablespoons flour
• 2 tablespoons butter, cut into small pieces
• 1 egg beaten with 1 teaspoon water (to make an egg wash)
• 2 tablespoons sugar
• Red currants for garnish (optional)

Directions:

1. Preheat the oven to 350 degrees F.
2. Line a baking sheet with parchment paper, and then roll out the pie crust onto the parchment paper.
3. In a large bowl, mix the peaches and vanilla. Then add the brown sugar, honey, cinnamon, nutmeg, and flour – mix well. Then, gently fold the blackberries into the mixture.
4. Pour the fruit mixture into the center of the crust, making sure to leave 2-3 inches of space around the border. Then, fold the edges of the dough over the fruit into a pleated pattern (like you see in the photo).
5. Brush the folded-over dough with the egg wash. Then, sprinkle the edges with sugar and dot the fruit with the butter pieces.
6. Bake for 1 hour, until the crust is golden-brown. Don’t be surprised if the juice from the fruit runs onto the baking sheet.
7. Remove from the oven and let cool for 5-10 minutes. Garnish with red currants, if desired.
8. Enjoy!

Decadent Chocolate Recipe: Ganache Mini Tarts

For a great, small dessert (or even a romantic, chocolate filled snack,) look no further than the tarts. A decadent, chocolate filling resting over a flaky, tender crust makes this dessert to die for. Add a cherry on top to finish it all off with an incredible burst of sweetness.

While technically it's okay to use a frozen puff pastry, we wanted to make our own. So to get the crust for the puff pastry just right we beat together cream cheese and butter, then slowly beat in the flour. Because mini tart tins aren't exactly in every kitchen, feel free to use miniature muffin cups. For the chocolate ganache, we melted some bittersweet chocolate with some heavy cream and a little butter to get a velvety texture we couldn't resist. Keep reading below for this fantastic recipe...

Chocolate Ganache Mini Tarts

(makes about 13 tarts)

Ingredients

• 1/2 cup butter, softened
• 3oz cream cheese, softened
• 1 cup flour
• 4oz bittersweet chocolate
• 1/2 cup heavy cream
• 2 tablespoons soft butter
• cherries to top (optional)

Directions

1. Preheat the oven to 325F. In a small bowl, beat together the butter and cream cheese until smooth. Beat in the flour until incorporated, then drop the dough by the tablespoonful into greased miniature muffin cups. Use floured hands to press the dough into the bottoms and up the sides of the cups.
2. Bake for 20-25 minutes, or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely.
3. Chop the chocolate and place in a deep bowl. Heat the cream until it just starts to boil, then pour over the chocolate and let sit for several minutes, or until the chocolate has melted.
4. Use a whisk to begin stirring, starting from the middle until the mixture is uniform. Don't stir too hard, or the chocolate will lose its gloss.
5. Add the butter in small pieces and continue mixing gently until the ganache is uniform. Once the mixture is thick enough, pour straight into the cups. If it is too runny, refrigerate for a few minutes until it thickens. Top with whipped cream, cherries, or raspberries.
6. Enjoy!

Dessert Recipe: Chocolate Truffles

If there's one recipe that's bound to scratch that chocolate craving, it's chocolate truffles. Not only are they decadent, but they are surprisingly simple to make. The simplest truffles can be made with only bitterwsweet chocolate, heavy cream, and vanilla extract. That's it.

The secret to getting the chocolate just right is the cacao percentage. You really don't want to use anything less than 62% cacao. This is a recipe of few ingredients, to the quality of what you use will absolutely determine the final quality of the dessert. I'd also recommend using organic heavy cream as well. To really increase the flavor of these truffles, we added just a little amaretto, but feel free to test out your own flavors including mint or cinnamon. For the coating we used lightly crushed Rice Krispies, but other coatings like shredded coconut, chopped nuts, or cocoa powder are absolutely delicious. Keep reading below for this decadent recipe...

Chocolate Truffles

(makes 36 servings)

Ingredients

• 8oz bittersweet chocolate, well chopped into small pieces
• 1/2 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1 tablespoon Amaretto (optional)
• 8oz chocolate chips
• 1/4 cup crushed rice krispies

Directions

1. In a small, heavy saucepan bring the heavy whipping cream and amaretto to a simmer, scraping down the sides of the pan with a rubber spatula every few minutes.
2. Place the chocolate in a separate bowl, then pour the cream mixture over the chocolate. Add the vanilla and allow to stand for a few minutes before stirring smooth.
3. Allow to cool, then place the chocolate in the refrigerator for two hours. After two hours, remove and use a teaspoon to roll out balls of the chocolate. Roll in your hands quickly, and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.
4. When the chocolate balls are done, place the chocolate chips into a microwave-safe bowl and microwave until melted, stopping and stirring every 30 seconds. Once the chocolate is melted and smooth, remove from the microwave and stir in the crushed Rice Krispies.
5. Remove the chocolate ganache from the fridge and roll the balls in the melted chocolate one at a time before placing back on the baking sheet. Once all the ganache is covered, place in the refrigerator again and chill until the chocolate hardens.
6. Enjoy!

Appetizer Recipe: Baked Camembert with Cranberry Sauce

Searching the pantry for a snack to satisfy my craving, I decided to whip up one of my own; Something nice and simple, with the perfect balance of a little sweet, a little salty, and a little tart. The only possibility: baked camembert with cranberry sauce.

This combination couldn't be simpler to make, and it spreads perfectly on a toasted slice of French or Ciabatta bread. The trick is to bake the cheese in the wooden box it comes in for a good presentation. Once it's done baking, spread on the toast, and add some delicious cranberry sauce. Alternatively, bake the camerbert in its wrapper and puncture with a knife to open and peel back to reach the perfectly gooey cheese. For the cranberry sauce, we decided to just make a simple little batch that can be prepared on the stove from scratch. Keep reading below for our favorite baked camembert recipe...

Baked Camembert with Cranberry Sauce

Ingredients

• 4 cups cranberries fresh or frozen
• 2/3 cup sugar
• 1/4 cup port
• 1/2 cup water
• 2 teaspoons orange zest
• 1 camembert

Directions

1. Boil water and port and sugar on the stove, stirring to dissolve. Add the cranberries, then return to a boil. Reduce the heat and simmer for 10 minutes, or until the cranberries burst.
2. Add the  add zest to the saucepan along with any extra spices including cinnamon, nutmeg, or even half a pint of blueberries. Stir vigorously to blend and heat for another 3 minutes. Remove from heat, then let cool completely at room temperature. Transfer to the refrigerator to chill. The sauce will thicken as it cools.
3. Once the sauce has chilled, preheat the oven to 350F. Unwrap the camembert and slice in half horizontally. Place back into its wooden box, one half filling the bottom, the other half filling the lid. Make sure the inside of the cheese is facing up. Spread a few teaspoons of the cranberry sauce on top and bake for 15 to 20 minutes.  It should be oozing at the touch and still be hot.
4. Spread the camembert on toast, or even serve as a dip with crackers, celery, apple slices, and of course extra cranberry sauce.
5. Enjoy!