- Combine all ingredients in a large pitcher and stir well.
- Run lime wedges around the rim of each champagne flute and dip the rims in coarse salt.
- Divide margaritas between flutes and garnish with lime wedges.
How to Make It
Recipe & Photo Credit: https://www.marthastewart.com/349180/handmade-cappuccino
- 8 ounces water
- 1/4 cup espresso ground coffee (preferably Illy espresso coffee, fine grind)
- 8 ounces milk
Pour the water into the bottom chamber of the stovetop espresso pot. Fill the filter basket that fits over the water with the coffee, tamping down gently. Place on the stovetop burner over medium-low heat. Watch carefully and remove from the heat as soon as the intense boiling has stopped, about 2 minutes. It is complete when all the water has boiled through the filter into the top part of the pot.
Meanwhile place the milk in a 16-ounce coffee mug. Heat in the microwave until hot but not starting to bubble on the sides. (Alternatively, you may heat the milk on the stovetop in a small pan, then transfer to a mug.)
Hold the handle of a small 4-inch whisk between the palms of both hands. Put the whisk in the hot milk and twirl rapidly back and forth until foam appears on the top, about 20 seconds. Pour the coffee into the mug. Sweeten if desired and serve immediately.
Photo and recipe: https://www.foodnetwork.com/recipes/trisha-yearwood/boston-cream-pie-3623273
1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1 large egg plus 3 egg yolks, at room temperature
2 cups whole milk
1 teaspoon vanilla extract
Nonstick cooking spray, for spraying the pan
1/4 cup (1/2 stick) salted butter, at room temperature
2/3 cup sugar
1 large egg, at room temperature
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup whole milk
1 teaspoon vanilla extract
1 cup heavy cream
1 1/2 cups (12 ounces) semisweet chocolate chips
- For the filling: In a medium saucepan off-heat, whisk together the sugar, cornstarch and salt. Stir in the whole egg and the 3 yolks, and then stir in the milk. Turn the heat on to medium high and cook the mixture, uncovered, stirring constantly, until the custard thickens, 12 to 15 minutes. Remove the pan from the heat and stir in the vanilla. Transfer to a bowl, cover with plastic wrap and refrigerate while you make the cake. Be sure to place the plastic wrap directly onto the custard to prevent a skin from forming.
- For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and set aside.
- Using an electric mixer, cream the butter and sugar together until fluffy, about 5 minutes. Add the egg and mix until completely combined. Sift together the cake flour, baking powder and salt in a bowl. Add the flour mixture to the butter mixture alternating with the milk, beginning and ending with the flour. Add the vanilla.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool in the pan for 10 minutes, then turn out onto a rack to cool completely, about 20 minutes.
- For the topping: To make the chocolate ganache, in a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from the heat. Add the chocolate chips to the cream and stir until completely melted.
- To assemble, slice the cake layer in half horizontally. Spread the custard filling onto one layer, then top with the second layer of cake. Spread the ganache over the top of the cake using an offset spatula or the back of a spoon, allowing it to drizzle down the sides. Refrigerate for at least 2 hours before serving. Store covered in the fridge for up to 2 weeks.
If you don’t have cornstarch, substitute all-purpose flour. One tablespoon cornstarch equals 2 tablespoons flour.
- 1 cup milk
- 2 tablespoons pure pumpkin puree
- 1 tablespoon sugar
- 1/4 teaspoon pumpkin pie spice, plus more for sprinkling
- 1/4 teaspoon pure vanilla extract
- 1/4 cup hot espresso or strong brewed coffee
- Sweetened whipped cream, for serving
Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.
Copyright 2014 Television Food Network, G.P. All rights reserved.
Recipe & Photo credit: https://www.marthastewart.com/1113097/classic-cream-puffs
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1 teaspoon sugar (optional)
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 5 large eggs
- No-Fuss Pastry Cream
Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.
Recipe & Photo Credit: http://bobbyflay.com/recipes/recipes/164/krembo-a-passover-dessert-from-breads-bakery
Coconut Macaroons (for the base)
120g egg whites (from 4 medium eggs)
230g granulated sugar (1 cup + 2 tablespoons)
210g finely shredded unsweetened coconut (2½ cups, packed)
30g apricot jam (2 tablespoons)
1. Whisk the sugar and egg whites together in a medium-sized bowl. Set the bowl on top of a pot of water over medium heat to create a Bain Marie. Heat the mixture, stirring occasionally, until the sugar is dissolved. Remove bowl from heat.
2. Fold the coconut and apricot jam into the egg white mixture until fully combined. Cover the surface with plastic wrap and refrigerate for 30 minutes.
3. Using your hands, roll the coconut batter into 50 small balls, approximately 1 heaping teaspoon (about 12 grams) in size, and arrange them on a sheet pan 2 inches apart. Wet your fingers slightly and flatten each ball to create a disk approximately 1¾” in diameter and ¼”thick.
4. Bake the macaroons at 380 degrees F for 4-5 minutes, or until golden brown.
5. Allow the macaroons to cool. Freeze for 30 minutes. The macaroon bases can be made up to three days in advance.
Italian Meringue (for the filling)
150g egg whites (from 5 medium eggs)
1 pinch of salt
260g granulated sugar (1 1/3 cups)
120g glucose (¼ cup + 1 tablespoon)
1. Combine the sugar, water and glucose in a very clean pot and place over medium heat. Monitor the temperature with a candy thermometer.
2. Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment and set aside.
3. When the syrup reaches 220 degrees F, start to whip the egg whites and salt on medium speed until they form stiff peaks.
4. When the syrup reaches 243 degrees F, keep the mixer on medium speed and slowly pour the hot syrup down the side of the mixing bowl into the egg whites, being careful not to hit the whisk.Turn the mixer to high speed and whisk until the bowl no longer feels warm to the touch.
5. Divide the meringue evenly into 3 bowls, one for each flavor. Follow the recipes below to make each flavor meringue. Fold the additions into the meringue just enough that they are evenly incorporated. Don’t overmix.
8. Spoon the meringues into a piping bag fitted with a 1” round tip.
Raspberry White Chocolate Pistachio
Fold into Meringue:
15 grams freeze-dried raspberries, crumbled
250g white chocolate
20g sunflower/grapeseed oil
Freeze-dried raspberries and ground pistachios
Fold into Meringue:
Seeds from half of a vanilla bean (cut bean lengthwise and scrape seeds out with knife)
250g dark chocolate
15g sunflower/grapeseed oil
Fold into Meringue:
2g (20 pieces) coffee beans, roasted and ground finely
10g dark chocolate (bittersweet), chopped
250g milk chocolate
10g sunflower/grapeseed oil
Chopped roasted coffee beans and chocolate
For the Glazes:
1. Put the chocolate in a high, narrow microwave-safe bowl and microwave for 20 seconds. Take out and stir; microwave for 10 more seconds.
2. Repeat 4-5 times until the chocolate is melted (do not overheat).
3. Add the oil and mix until combined.
1. Pipe the meringue on top of the macaroons in three mounds, descending in size. The bottom (and largest) mound should be even with the sides of the macaroon (see first image below). Place the macaroons in the freezer for five minutes so that the meringue sets.
2. Holding the cookie from the macaroon base, dip the meringue into its corresponding flavor of chocolate, making sure the chocolate covers the meringue completely (see second image below).
3. Before the chocolate sets, garnish with the above items.