Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth

Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth

Jill O'Connor

Language: English

Pages: 169

ISBN: 081185566X

Format: PDF / Kindle (mobi) / ePub


Chocolate Caramel-Pecan Souffl Cake . . . Cinnamon-Donut Bread Pudding . . . Double-Crumble Hot Apple Pies . . . Giant Coconut Cream Puffs . . . Here's a collection of desserts that gives more than 75 sticky, chewy, messy, gooey reasons to stock up on napkins. In addition to each sugary favorite, the author has included simple techniques and tools to help home cooks recreate each decadent treasure again and again. Sprinkled throughout are tips on using phyllo dough, toasting nuts, and making a heavenly ganache, so every over-the-top treat tastes as irresistible as it sounds. For the serious sweet tooth, pour a tall glass of milk and get ready to bite into all that's Sticky, Chewy, Messy, Gooey!

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in that kitchen growing hotter, heavier, and sweeter as the jam slowly cooked in the oven. They made fig cakes and homemade fig bars from the jam. I never helped, but tried to escape the heavy, still air to read a book in the hammock under the wisteria that twined around our garage. I still haven’t learned how to make jam from fresh figs, which, if you can find it, can be $10 or more for a little 8-ounce jar. Every year I want to make fig jam with my mother, but those hot August days still scare

Mascarpone Cheesecake Pots with Shortbread Spoons 27 / Chocolate-Mayonnaise Cupcakes with Caramel-Butterscotch Buttercream Frosting 31 / White and Dark Chocolate Fondue with Coconut Madeleines and Homemade Marshmallows 33 / Grilled Chocolate Pound-Cake Sandwiches à la Mode 36 / All-Grown-Up S’mores 39 / Chocolate Caramel-Pecan Soufflé Cake 41 / Black Bottom Cupcakes 44 / Mountain Meadow Chocolate Fudge Cake 46 / Sticky Fingers Triple-Chocolate Ice-Cream Sandwiches 47 / Chocolate Malted

butter. Press them into a 9‑inch tart pan 3 inches deep with a removable bottom or a 9-inch pie pan. Bake just until the crumbs become crisp and start to turn a deeper, golden brown, 5 to 7 minutes. Transfer to a wire rack and let cool. spoon it into the cooled crumb crust, spreading it into an even layer. Refrigerate the pie until the filling is set. You can cover the pie with plastic wrap and keep it chilled at this point for up to 24 hours. When the toffee filling has cooled

two flat wire cooling racks are necessary for cooling cookies, cakes, and other baked goods. Pastry brush: A natural boar-bristle brush with a wooden handle is best for brushing glazes over tarts, egg washes over pastries, or melted butter over dough. Buy two brushes: one for butter and oil, and one for egg washes, fruit glazes, or brushing water down the sides of a pot of boiling caramel. 12 Rolling pin: There are many types of rolling pins available, but my two favorites are the large French

butter, sprinkled with cinnamonsugar, and broiled until they are sweet and crispy. I like to use my favorite cream-cheese pound cake recipe, but you can use your own recipe, or purchased pound cake, with equal success. Feel free to use a heart- or star-shaped cookie cutter to give your croutons a fanciful shape. Dark Chocolate Soup 8 with Cinnamon-Toasted Pound-Cake Croutons Serves 1 ⁄2 cup sugar 1 ⁄4 cup water Pinch of salt 18 6 cups half-and-half 2 teaspoons instant espresso powder 1 1

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