EARL GREY TEA CHOCOLATE TRUFFLES
Steep tea in heavy cream to flavor these cocoa-coated truffles.
Provided by Food Network Kitchen
Time 4h30m
Yield 18 to 24 truffles
Number Of Ingredients 7
Steps:
- Put the cream, tea bags, butter and a pinch of salt in a small saucepan and bring to a simmer over medium heat. Simmer for 5 minutes, then remove the tea bags. Put the chocolate in a medium heatproof bowl, pour the hot cream mixture over it and let it sit, undisturbed, until the chocolate is almost completely melted, about 10 minutes.
- Stir the chocolate-cream mixture with a whisk or rubber spatula until combined and smooth. Stir in the vanilla, then whisk until the ganache is smooth and shiny. Transfer to a shallow container, cover and refrigerate until firm, at least 3 hours or up to overnight.
- Line a baking sheet with parchment. Put the cocoa powder in another shallow dish. Scoop tablespoons of the firm ganache, roll into balls and then coat each in the cocoa powder. Transfer the truffles to the prepared baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or up to overnight.
STAINED GLASS BARS
Get creative with these stained glass JELL-O bars! A simple video shows you how to turn colorful JELL-O Gelatin cubes into a broken glass JELL-O dessert.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Add 1 cup boiling water to each flavor fruit gelatin mix in separate bowls; stir 2 min. until completely dissolved. Pour each flavor of gelatin into separate small shallow food storage container sprayed with cooking spray. Refrigerate 2 hours or until firm.
- Sprinkle unflavored gelatine over cold water; let stand 1 min. Stir in remaining boiling water. Add condensed milk; mix well. Cool slightly.
- Cut flavored gelatin into cubes. Randomly place cubes in 13x9-inch pan sprayed with cooking spray. Pour milk mixture over cubes; stir to evenly distribute gelatin cubes. Refrigerate 2 hours or until firm before cutting into bars.
Nutrition Facts : Calories 160, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
EARL GREY TEA CAKE WITH DARK CHOCOLATE AND ORANGE ZEST
Loose Earl Grey tea stirred into buttery cake batter adds a sweet, floral essence that's subtle but lovely. A little dark chocolate and orange zest makes this cake extra special. While you could use chocolate chips, using chocolate chopped from a bar produces the best result: The varying sizes of chopped chocolate blend in nicely without overpowering the delicate tea flavor.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Prepare the frosting: In a small saucepan, bring 1/2 cup/120 milliliters heavy cream to a simmer over medium-high heat. Stir in the tea, remove from the heat, cover and let stand for at least 30 minutes and up to 1 hour. Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour.
- Prepare the cake: Heat the oven to 350 degrees. Butter an 8-inch round cake pan and line with parchment paper. In a medium bowl, whisk together the flour, tea, baking powder and salt.
- In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes. Add the orange zest and beat to combine. Add the eggs, one at a time, and beat until combined, scraping the sides of the bowl as necessary. Beat in the flour mixture on low, until just combined, then beat in the milk. (Don't overmix.) Add the chocolate and fold it in using a spatula. Transfer the batter to the prepared pan and smooth the top. Bake just until a toothpick comes out with moist crumbs attached, 30 to 35 minutes. Transfer to a rack to cool for about 15 minutes. Then tip the cake out onto the rack to cool completely.
- To finish the frosting, add the remaining 1/4 cup/60 milliliters cream and the confectioners' sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes. Add the mascarpone and beat just until stiff peaks form. (Do not overmix.) Top the cake with the frosting to serve. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving.
STAINED GLASS CANDY
This recipe gives you two variations-green-colored candy with wintergreen flavor and red-colored candy with cranberry flavor. I like to make both because they look so pretty together on a tray. -Karolin Kershner, Barrington, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 pounds.
Number Of Ingredients 5
Steps:
- Butter a 15x10x1-in. pan; set aside., In a large heavy saucepan, combine the sugar, corn syrup and water. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in oil and food coloring (keep face away from mixture as oil is very strong). Immediately pour into prepared pan; cool. Break into pieces. Store in airtight containers.
Nutrition Facts : Calories 132 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.
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