This is from a blog I follow of Jim the realtor. You can find it in the "Links to My Likes" on the right hand column. But the view here is just awesome! And no it is not of a $10,000 toilet.
Check it out!
Thursday, December 10, 2009
Chocolate Truffle Cheesecake
Sorry, I could post the recipe, but then , well, we won't go there! (just joshin' ya)
Cardamom Cane-Sugar Cutouts
Ingredients:Cookies:
1 1/2 cups (3 sticks) unsalted butter, softened
1 cup natural (raw) cane sugar*
2 large egg yolks
4 cups all-purpose flour
3 to 4 tablespoons pre-ground cardamom or 2 to 3 tablespoons freshly ground cardamom seed**
1/2 teaspoon salt
1 tablespoon lemon or orange zest (about 1 large lemon or small orange), freshly grated, optional
Decorating Icing:
6 tablespoons (3/4 stick) unsalted butter, softened
3 cups confectioners’ sugar
Pinch salt
3/4 teaspoon pure vanilla extract
2 to 3 tablespoons lime, orange or lemon juice, at room temperature
Additional colored sanding sugar, optional, for decorating.
*Use large, granular-type cane sugars; in particular, large crystal Turbinado sugar or Demerara work well.
**Cardamom can be found in the spice section of most grocery stores.
Divide dough in four balls on sheets of plastic wrap, and flatten each into a disk. Wrap tightly, and chill for at least 1 hour or overnight.
Preheat oven to 350°F and line baking sheets with parchment paper or butter them.
Take 1 ball of dough from refrigerator. (Keep remaining dough chilled.) On a lightly floured surface with a lightly floured rolling pin, roll dough out to 1/8- to 1/4-inch thickness. Cut into shapes and place on prepared baking sheets.
Bake until bottoms just begin to brown, 8 to 10 minutes. Transfer to wire rack to cool completely. Continue to roll, cut and bake remaining dough.
For the icing, combine butter, sugar, salt and vanilla in a mixing bowl. Beat at low speed, gradually adding juice to reach desired consistency. Decorate completely cooled cookies as desired
1 1/2 cups (3 sticks) unsalted butter, softened
1 cup natural (raw) cane sugar*
2 large egg yolks
4 cups all-purpose flour
3 to 4 tablespoons pre-ground cardamom or 2 to 3 tablespoons freshly ground cardamom seed**
1/2 teaspoon salt
1 tablespoon lemon or orange zest (about 1 large lemon or small orange), freshly grated, optional
Decorating Icing:
6 tablespoons (3/4 stick) unsalted butter, softened
3 cups confectioners’ sugar
Pinch salt
3/4 teaspoon pure vanilla extract
2 to 3 tablespoons lime, orange or lemon juice, at room temperature
Additional colored sanding sugar, optional, for decorating.
*Use large, granular-type cane sugars; in particular, large crystal Turbinado sugar or Demerara work well.
**Cardamom can be found in the spice section of most grocery stores.
Cooking Directions:In a medium bowl, combine butter and sugar; cream together until light and fluffy. Beat in egg yolks. Add flour, cardamom, salt and zest; blend until dough comes is evenly mixed. Adjust cardamom to taste.
Divide dough in four balls on sheets of plastic wrap, and flatten each into a disk. Wrap tightly, and chill for at least 1 hour or overnight.
Preheat oven to 350°F and line baking sheets with parchment paper or butter them.
Take 1 ball of dough from refrigerator. (Keep remaining dough chilled.) On a lightly floured surface with a lightly floured rolling pin, roll dough out to 1/8- to 1/4-inch thickness. Cut into shapes and place on prepared baking sheets.
Bake until bottoms just begin to brown, 8 to 10 minutes. Transfer to wire rack to cool completely. Continue to roll, cut and bake remaining dough.
For the icing, combine butter, sugar, salt and vanilla in a mixing bowl. Beat at low speed, gradually adding juice to reach desired consistency. Decorate completely cooled cookies as desired
Pistachio Toffee
1 cup (2 sticks) butter
3/4 cup sugar
1/4 cup brown sugar
1/4 cup water
1 tablespoon corn syrup
6 ounces white chocolate, coarsely chopped
Cooking Directions:Heat oven to 350°F. Place pistachios in a single layer in a pan; toast for 3 minutes. Remove from oven, cool and coarsely chop; set aside.
In a heavy saucepan, combine butter, sugars, water and corn syrup. Bring to a boil over medium-high heat, stirring constantly with a wooden spoon. Reduce heat to medium, and continue to boil until mixture reaches 300°F (hard crack stage; use candy thermometer); stirring frequently.
Stir in 3/4 cup pistachios; mix well and pour into a jellyroll pan lined with buttered foil. Spread mixture into a large rectangle. Cool completely.
In a microwave-safe container, microwave white chocolate 30 seconds; stir. Continue microwaving in 10-second intervals, stirring after each, until chocolate is melted and smooth, but not hot. Using a spatula, spread over toffee, covering it completely. Sprinkle with remaining 1/2 cup pistachios and gently pat into chocolate.
Place pan in refrigerator for 5 minutes or until chocolate has set.
Break into pieces and store in an airtight container for up to one week.
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