Carla and Ina Garten Make Chocolate-Pecan Scones | From the Test Kitchen | Bon Appétit
Carla is joined by the ultimate contessa Ina Garten to make chocolate-pecan scones. Scones can go one of two ways: they can turn out like hockey pucks or like light, flakey disks. Carla and Ina show you how to make the latter.
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Carla and Ina Garten Make Chocolate-Pecan Scones | From the Test Kitchen | Bon Appétit
Baking By Heart: Dark Chocolate Malt Celebration Cake
In our new miniseries Baking By Heart, Samantha Seneviratne, author of the cookbook The Joys of Baking, explains how baking can be an act of both love and connection. Here, she finds the simple joy in making this dark chocolate cake with her son, Artie. GET THE RECIPE ►►
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
How To Make Malted Chocolate Pot De Crème Tart with Pretzel Topping By Chef Ronnie Woo
Chef Ronnie Woo of YouTube's Craving Jetlag makes the ultimate Malted Chocolate Pot De Crème Tart complete with a salty-sweet pretzel topping.
Chocolate Malt Cheesecake
Outstanding cheesecake recipe. Reminds me of Chocolate Ice Cream and a Chocolate Malt Shake. I used an 8 inch springform pan and that added to the baking time as well as the lower temperature experiment.
Ingredients:
Crust:
1 cup of graham cracker crumbs
7 tablespoons melted butter (6 Tablespoons would be better)
1/4 cup sugar
Filling:
3 eight ounce packages of cream cheese (room temperature)
1 can (14oz) sweetened Condensed Milk
3/4 cup chocolate malted milk powder
4 large eggs (room temperature)
1 cup semi-sweet chocolate chips, melted and cooled
1 teaspoon vanilla extract
Confectioners' sugar (optional)
Method:
Combine the crust ingredients and press into your springform pan bottom.
Put into refrigerator.
Preheat your oven to 325F
In your mixer bowl, beat the cream cheese until smooth.
Add the sweetened condensed milk and mix.
Add the malted milk powder and mix
Add in the 4 eggs one at a time and mix thoroughly with each egg.
Add the cooled melted chocolate and vanilla extract and mix.
Pour into your prepared springform pan.
(I used an 8 inch pan) I think that is why it took so long to bake.)
(most people use a 9 inch pan)
Wrap base of pan with aluminum foil on the outside.
Bake in a pan of hot water if you want.
You do not have to use the water, it will bake faster without the water.
Using a 9 inch pan without water, baking time may be around 65 minutes.
Bake until set but a bit jiggly in the center.
Cool to room temperature, then run a butter knife around the edge and refrigerate overnight in the fridge.
I made a chocolate sauce/ganache to serve with the cheesecake.
Chop eight ounces of semi-sweet chocolate into small pieces.
Place the chocolate into a heat proof bowl.
Heat 1 cup heavy whipping cream to boiling point.
Pour the boiling cream over the chocolate and stir until smooth.
Thank you for watching!
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Song used: Moonlight Sonata by Beethoven
#MichaelsHomeCooking #cheesecake #ChocolateMaltCheesecake
Zebra icebox cake — homemade chocolate cookies in malted milk cream
Thanks Allform for sponsoring this video! Click for 20% off the sofa of your choice! We chose a whiskey leather 3-seater with a chaise. #Allform
***RECIPE, FEEDS 8***
For the cookies
1 stick (113g) butter
1 1/4 (250g) cup brown sugar (or white sugar + a glug of molasses)
3/4 cup (75g) dutch cocoa powder
1 egg
1 cup (120g) flour
1 cup (175g) mini chocolate chips
baking powder
vanilla
milk
salt
For the whipped cream
3 pints (1.5 liters) cream
1/2 cup (80g) malted milk powder (or even more if you like the taste)
1/2 cup (100g) sugar
vanilla
Melt the butter. Stir in the sugar, a little glug of vanilla, a big glug of milk, a dash of baking powder, a small pinch of salt (or a big pinch if you're using unsalted butter), cocoa powder, egg, flour and chocolate chips.
Dump the dough onto a piece of parchment or plastic wrap and shape it into a rough log. Chill until solid enough to roll into a more uniform log. Chill again until firm enough to cut into uniform thick coins of dough. Place the coins onto baking sheets and bake at 350ºF/180ºC until they look done – 10-12 minutes. Let cool completely before assembling the cakes.
Combine the cream, milk powder, sugar and a big glug of vanilla. Whip until you have whipped cream. You'll have an easier time assembling the cakes if you chill this a bit first.
Assemble the cakes by alternating cookies with heavy layers of whipped cream. Watch the video for ideas about how to shape them, but you could also just do this lasagna-style in a cake pan. Maybe bash a couple of your cookies into a powder to sprinkle over top.
Let the cakes chill in the fridge for at least a day — the cookies and cream need time to kinda melt together.
Chocolate-Pecan Pie | Thanksgiving Recipes | Everyday Food with Sarah Carey
The first thing I do on Thanksgiving morning is to wake up, pour myself a cup of coffee, and bake a pie. I do this first because pie is my favorite thing to make (and eat!), but also because it warms up my oven and keeps it available for the turkey, side dishes, and all the other delicious things that will be going in and out of the oven all day.
Pecan pie is a beloved Southern dessert and a Thanksgiving fave (no offense, pumpkin!), but we found a way to make it even better -- add chocolate, of course. To make this pie, you'll need semisweet chocolate, eggs, corn syrup, sugar, vanilla extract, salt, pecans, and the pie crust we made together yesterday: . The result is ooey-gooey and utterly irresistible. Why not start with dessert?
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Recipe Ingredients:
4 ounces semisweet chocolate, finely chopped
4 large eggs, lightly beaten
1 1/2 cups light corn syrup
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 recipe Basic Pie Crust, rolled and fit into a 9-inch pie plate
1 cup pecans
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chocolate-Pecan Pie | Everyday Food with Sarah Carey