Layered Brownieswhite Chocolate Caramelcacao Nib Gelato Food

LAYERED BROWNIE DESSERT

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, salt and baking powder; add to creamed mixture just until moistened. Fold in nuts. , Transfer to a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 20-25 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread over brownies. , In a large bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Spread over filling. Refrigerate 1 hour or until serving. , Cut into squares; garnish with whipped topping and nuts.

WHITE CHOCOLATE GELATO

Steps:

• Beat the egg yolks and sugar in a bowl using an electric mixer at medium speed until the consistency of a very grainy quick-bread batter, about 2 minutes; set aside.
• Heat the milk and cream in a saucepan set over medium heat until tiny bubbles pop up around the pan's inner rim; do not boil.
• Whisk about 1/3 of the hot milk mixture into the egg yolk mixture until smooth, then whisk this combined mixture back into the pan with the remaining hot milk mixture.
• Immediately turn down the heat to very low (if using an electric stove, move the pan to a second burner just now set on low).
• Cook slowly, stirring constantly, until the mixture thickens to the consistency of very wet, loose cake batter and can coat the back of a wooden spoon, about 5 minutes.
• Remove the pan from the heat and stir in the white chocolate, vanilla, and salt until smooth.
• Strain through a fine-mesh sieve into a clean bowl to remove any bits of scrambled eggs.
• Refrigerate until cold, at least 4 hours or overnight.
• As you prepare your ice cream machine, place the white chocolate custard in the freezer to assure it is very cold, for no more than 10 minutes.
• Freeze the custard in your ice cream machine according to manufacturer's instructions.
• Serve at once--or transfer to a freezer container, seal tightly, and store in the freezer for no more than 3 days; soften at room temperature for up to 10 minutes before serving.

LAYERED BROWNIES/WHITE CHOCOLATE CARAMEL/CACAO NIB GELATO

Steps:

• FOR CANDIED PECANS:.
• Lightly butter baking sheet.
• Stir sugar and 1/4 cup water in large nonstick skillet over medium heat until sugar dissolves.
• Increase heat and boil until sugar syrup is light golden, occasionally brushing down sides of skillet with wet pastry brush, about 8 minutes.
• Add pecans and stir until syrup coats pecans, about 1 minute; immediately pour pecans out onto prepared baking sheet; spread in single layer with heatproof spatula.
• Cool completely and coarsely chop nuts.
• *Do Ahead: Can be made 2 days ahead. Store airtight at room temperature.
• FOR BROWNIES:.
• Preheat oven to 350°F.
• Line 8x8x2-inch metal baking pan with foil; butter foil.
• Combine 1/2 cup butter and bittersweet chocolate in heavy medium saucepan; stir over medium-low heat until melted and smooth.
• Remove from heat; cool slightly.
• Whisk cocoa powder, flour, and salt in small bowl.
• Whisk sugar, eggs, and vanilla in medium bowl to blend.
• Pour butter mixture into sugar mixture; whisk until blended; add cocoa mixture; whisk until blended.
• Transfer brownie batter to prepared baking pan; smooth top (layer will be thin).
• Bake brownie until tester inserted into center comes out with moist crumbs attached, 18 to 20 minutes.
• Allow brownie to cool slightly, then gently press down on edges to form flat, even layer.
• Cool completely in pan on rack.
• FOR WHITE-CHOCOLATE CARAMEL:.
• Spoon 1 tablespoon water into small bowl; sprinkle gelatin over and stir to blend.
• Let stand until gelatin softens, about 15 minutes.
• Meanwhile, combine remaining 2 tablespoons water, sugar, and pinch of salt in heavy small saucepan.
• Stir over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes.
• Slowly add cream (mixture will bubble vigorously) & reduce heat to low.
• Stir to dissolve any caramel bits.
• Remove from heat; let cool 5 minutes.
• Add gelatin mixture; stir until gelatin dissolves.
• Add white chocolate; whisk until melted and smooth; whisk in butter.
• Pour caramel atop cooled brownie; spread evenly to cover completely.
• Chill uncovered until caramel firms slightly, at least 8 hours or overnight.
• FOR BITTERSWEET-CHOCOLATE GANACHE:.
• Bring cream to simmer in small saucepan; remove from heat.
• Add chocolate; whisk until melted and smooth.
• Cool until mixture is slightly thickened but still pourable, about 15 minutes.
• Pour ganache atop caramel on brownie; spread just to edges.
• Sprinkle chopped candied pecans evenly over.
• Chill uncovered until ganache is firm enough to cut, about 4 hours.
• **DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
• CACAO NIB GELATO:.
• Combine whipping cream, milk, and cacao nibs in heavy large saucepan.
• Scrape in the seeds from vanilla bean; add bean and bring mixture to simmer; remove from heat.
• Cover and let mixture steep 30 minutes; uncover and return to simmer.
• Whisk egg yolks and sugar in large heatproof bowl until mixture is pale yellow and slightly thickened.
• Gradually add hot cream mixture to yolk mixture, whisking until blended.
• Return mixture to same saucepan and stir over medium low heat until custard thickens and coats back of spoon when finger is drawn across and instant-read thermometer inserted in custard registers 170ºF, about 5 minutes (do not boil).
• Transfer custard to medium bowl; cover and chill overnight.
• Pour custard through fine strainer set over bowl, discard solids in strainer.
• Transfer custard to ice cream maker and proocess according to manufacturer's instructions & transfer gelato to freezer container.
• Cover and freeze until ice cream is firm, at least 8 hours or overnight.
• ***DO AHEAD - Can be made 3 days ahead; keep frozen.
• ASSEMBLY:.
• Using foil as aid, lift brownie out of pan; place on work surface.
• Fold foil sides down.
• Using sharp knife, trim off about 1/4 inch of brownie on all sides.
• Cut brownie into eight 3 1/2-inch-long, 13/4-inch-wide bars.
• Place 1 brownie bar and scoop of Cacao Nib Gelato on each of 8 plates and serve.
• E N J O Y!

LAYERED BROWNIE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine milk and vanilla. Combine flour, salt and baking soda; add to the creamed mixture alternately with milk mixture. , Remove a third of the batter to another bowl; stir in melted chocolate. Fold in walnuts. Spread into a greased 13-in. x 9-in. baking pan. Arrange graham crackers over top. , Add chocolate chips to remaining batter. Drop by spoonfuls over graham crackers and spread evenly. Bake at 375° for 20-25 minutes or until top springs back when lightly touched. Cool on a wire rack before cutting.

LAYERED PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, beat the eggs, butter and vanilla until smooth. Whisk together the dry ingredients; gradually add to egg mixture. Stir in chocolate chips. Set aside 1 cup for topping. Spread remaining batter into a greased 13-in. x 9-in. baking pan. , In a small bowl, beat the cream cheese, peanut butter and sugar until smooth. Beat in egg and milk on low just until combined. Carefully spread over batter. Drop reserved batter by tablespoonfuls over filling. Cut through batter with a knife to swirl. , Bake until a toothpick inserted in the center comes out clean, 35-40 minutes (do not overbake). Cool on a wire rack. Chill until serving.

COCONUT GELATO

Steps:

• Pour the milk and coconut milk into a saucepan and bring it to a light simmer. While it is heating up, whisk the egg yolks and sugar by HAND till its satiny and thick.
• Once the milks start to simmer, turn off the heat and whisk 1/2 of the mix into the egg yolks. Return the egg yolks to the sauce pan and turn on the heat. MAKE SURE THE HEAT IS VERY VERY low, as you do NOT want the mix to curdle.
• Whisk for about 5 minutes or till it thickens and can coat the back of a spoon.
• Take off the heat and strain the mix into a large bowl.
• Whisk the salt it and let it cool, then cover it with plastic wrap and put it into the refrigerator overnight.
• 10 minutes before processing it in your ice cream maker, put the mix into the freezer along with the dasher. (This SHOCKS the mix so that not too much air gets mixed into it in the ice cream maker). Do not leave it in the freezer for more than 10 minutes.
• Process according to your ice cream maker.

LAYERED BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Mix sugar, flour, cocoa powder, salt, and baking powder together in a mixing bowl.
• Whisk butter, eggs, and vanilla together in a separate bowl. Add butter mixture to the flour mixture and mix until well combined.
• Pour 1/3 of the batter into the prepared baking pan and smooth out with a spatula. Add OREO® cookies in an even layer, then spread another 1/3 of the batter over top. Add Biscoff® cookies in an even layer, then spread remaining batter over top. (The Biscoff® layer should be two rows of 5 cookies, plus a row of 2 1/2 cookies turned sideways.)
• Bake in the preheated oven until edges are brown and center is set, 30 to 35 minutes.
• Remove pan from the oven and let brownies cool completely before slicing and serving, about 30 minutes.

RASPBERRY-FILLED WHITE CHOCOLATE BARS

Steps:

• Heat oven to 325°F.
• Grease and flour 9-inch square pan. Cover bottom with parchment paper.
• Melt butter in small saucepan over low heat. Remove from heat.
• Add 1 cup of the white chocolate chips. Let stand--do not stir (you don't want chips to melt completely).
• In large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon-colored.
• Stir in white chocolate chip mixture.
• Add flour, salt and almond extract; mix at low speed until just combined.
• Spread half (about 1 cup) of batter in greased and floured pan.
• Bake at 325° for 15 to 20 minutes or until light golden brown.
• Stir remaining 1 cup white chocolate chips into remaining half of batter; set aside.
• Melt spreadable fruit in small saucepan over low heat. Spread evenly over warm, partially baked crust. (It is important to warm fruit so it is thin enough to spread easily into thin, even layer).
• Gently spoon teaspoonfuls of remaining batter over fruit spread. Be careful--if you try to spread batter around too much you will stir up the fruit layer. (It is ok for some fruit to show through batter).
• Sprinkle with almonds.
• Return to oven and bake an additional 25 to 35 minutes or until toothpick inserted in center comes out clean.
• Cool completely. Carefully invert pan on cutting board. Remove parchment paper and trim off all edges with serrated knife.
• Cut into 1 x 2-inch rectangles.
• If desired, you can make them extra special by dipping in additional melted white chocolate chips.
• Pick up each bar with a toothpick inserted at a slight angle on top. (When toothpick is removed, hole is barely noticeable). Dip into white chocolate just until raspberry layer (halfway up) is covered with chocolate.
• Set on waxed paper to cool.