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Raspberry Melting Moments by Baking Makes Things Better
Caramel Budino with Salted Caramel Sauce Cookie Crust Ingredients: 1 cup finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers; about 20 cookies) 2 tablespoons unsalted butter, melted 1/8 teaspoon kosher salt Budino Ingredient: 3 cups whole milk, divided 1/4 cup cornstarch 3/4 cup (packed) dark brown sugar 5 large egg yolks 3 tablespoons unsalted butter 2 teaspoons dark rum 1 teaspoon kosher salt Salted Caramel Sauce Ingredients: 3/4 cup plus 2 tablespoons heavy cream 1/2 vanilla bean, split lengthwise 1/2 cup sugar 2 tablespoons light corn syrup 4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2” cubes 1/4 teaspoon kosher salt Lightly sweetened whipped cream Cookie Crust Directions: Mix cookie crumbs, butter, and salt in a medium bowl. Place 2 tablespoons in a small bowl; cover and chill for garnish. Press 2 tablespoons cookie mixture onto the bottom of each of eight 8-ounce mason jars or ramekins. Budino Directions: Whisk 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside. To make caramel, stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until an instant-read thermometer registers 210°–220°. Line a sieve with a double layer of cheesecloth and set over a large pitcher. Whisk egg yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°, about 3 minutes. Remove from heat; whisk in butter, rum, and salt. Pour through prepared sieve. Pour 1/2 cup budino over crust in each jar. Cover; chill until set, 4–5 hours. DO AHEAD Can be made 1 day ahead. Keep chilled. Salted Caramel Sauce Directions: Place cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set aside. Stir sugar, corn syrup, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5–6 minutes. Remove from heat; gradually add vanilla cream (mixture will bubble vigorously). Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat; whisk in butter and salt. Strain into a heatproof bowl. Let cool slightly. Spoon 2 tablespoons caramel sauce over each budino. Top with whipped cream. Sprinkle some of reserved cookie crumbs over each.
Roasted Strawberry, Brie + Chocolate Grilled Cheese Ingredients: 6 strawberries, quartered 1/2 teaspoon canola oil pinch of salt 2 tablespoons butter 4 thick-cut slices of multigrain bread 2-3 ounces of brie cheese, sliced 1-2 ounces high-quality chocolate Directions: Preheat oven to 375 degrees.  Toss strawberries with oil and salt, then spread on a baking sheet and roast for 20 minutes. Heat a large skillet or grilled over medium-low heat.  Butter the sides of two slices of bread, place them on the skillet buttered-side down, then layer on a few slices of cheese, chocolate and strawberries.  Top with a few more slices of cheese, then butter one side of the other bread slices, and place on top of the cheese. Cook for 2-3 minutes or until the cheese has started to melt, then gently flip the sandwich and cook until golden. Serve immediately!
Vanilla Lemon Cupcakes Ingredients: 1 recipe vanilla cupcakes 1/2 cup (1 stick) butter 1 (8 oz.) package (block) cream cheese 4 cups powdered sugar 1 teaspoon fresh lemon zest 1/2 teaspoon vanilla extract 2-3 teaspoons fresh lemon juice Lemon Curd (for filling, optional) Directions: Make vanilla cupcakes and let them cool completely.  Cut out a cone shaped hole at the top of the cupcake and fill with 1-2 teaspoons of lemon curd.  In the bowl of an electric mixer, beat butter (while still cool) until smooth. Add (cold) cream cheese and continue to beat until fully incorporated and smooth. Add powder sugar, one cup at a time, while the mixer is running. Continue mixing and add lemon zest, vanilla and lemon juice. Mix an additional 30 seconds, until smooth, light and fluffy. Frost cooled cupcakes.
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