Classic Crème Brûlèe

I think a lot of people are scared of crème brûlèe. I get it. Custard can be temperamental, and the creation of that delicious sugar crust can be a bit overwhelming. Yet, my inner pyro, and your inner pyro should tell you differently. 

How often do you get to play with a blow torch? Let me rephrase that. How often do you get to play with a blow torch when you know a heavenly, sugary, dessert will be waiting for you at the end of your adventure.

I can assure you that crème brûlèe isn't scary. If you get all the individual steps right it'll result in the perfect crème brûlèe. I will say that I recommend you grab yourself a blow torch. You can find a decently priced one at any hardware store. Think of it as an investment because once you make this crème brûlèe, you will want to make it again, and again, and again. 

This recipe is simple. Simply delightful. My father and I made it together, and it was so good that my dad was licking the ramekin to get all the extra custard. Not an exaggeration.

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Classic Crème Brûlèe
by April-21-2014
Ingredients
  • 8 egg yolks
  • 1/3 cup granulated white sugar
  • 2 cups heavy cream
  • 1 tsp vanilla extract
  • 1/4 cup granulated white sugar (for the carmelized tops)
Instructions
1. Preheat oven to 300º F.2. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. 3. Heat a pot of water on the stove until it starts to boil. This will provide the water bath for the custard. Place the empty ramekins in a pan. Fill the six ramekins equally with the custard mixture. Pour the hot water around the ramekins. You want enough water to come up the sides of the ramekins. 4. Bake the custard for 40 to 50 minutes. The custard should be set around the edges, but still loose in the center. Remove from the oven and leave in the water bath until cooled. Remove from the water bath and let cool completely in the fridge for at least 2 hours.5. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. Use a blow torch to melt sugar, and to create the crust. If you don't have a blow torch, you can also place the custards back in the oven under the broiler, but torches work best.
Details
Prep time: Cook time: Total time: Yield: 6 ramekins
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Written by Mary Ryherd On In Tagged ,

Peanut Butter Chocolate Cheesecake Bars

I've got another recipe here from my Aunt Glenda, and if I had to pick the most important thing that I've learned from this blogging experience it would have to be, if my Aunt Glenda sends me a recipe I have to make it, and you should too. She knows her stuff, and these aren't any exception.

I've already done a peanut butter and chocolate concoction here on Mary's Makes, but I'm putting up another one because peanut butter and chocolate just go together. If you ever get sad, thinking that love isn't a real thing, just think of how much peanut butter and chocolate love each other. They are the couple of the century.

These cheesecake bars are like a fancy peanut butter cup. They're richer and more decadent, and dare I say BETTER than a peanut butter cup. You guys, the top is covered in ganache, of course it's better than a peanut butter cup. I implore you to make these. You won't regret it.

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Peanut Butter Chocolate Cheesecake Bars
by April-14-2014
Ingredients
  • 7 tbsp melted butter
  • 2 cups oreo cookie crumbs
  • 1 lb (2 8-oz packages) cream cheese
  • 2/3 cup sugar
  • 2 large eggs
  • 1 cup creamy peanut butter
  • 2/3 cup heavy cream
  • 2 cups 60% cacao chocolate chips
Instructions
1. Preheat oven to 325º F. Use 13 X 9 inch baking pan. 2. In medium heavy saucepan over low heat, melt butter. Add cookie crumbs and stir until combined. With fingers, press the mixture evenly into the bottom of the pan. Bake on middle oven rack for 15-18 minutes, until dry. Set aside.3. Using an electric mixer, beat together cream cheese and sugar until smooth. Beat in eggs. Stir in peanut butter until smooth. With a rubber spatula, spread mixture evenly over baked crust. Bake on middle oven rack for 10 to 15 minutes, until set. Transfer the pan to a wire rack and let cool to room temperature. 4. Bring heavy cream to a boil. Remove from heat and add chocolate. Using a wire whisk beat until smooth. With a rubber spatula, spread the chocolate mixture evenly over the peanut butter mixture. Refrigerate until firm. Using a large sharp knife, cut into bars, wiping the knife clean with a damp paper towel as you work. Store, airtight in the refrigerator for 3 days or freeze for up to 1 month.
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Prep time: Cook time: Total time: Yield: 1 9x13in pan
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Cocoa Brownies

Let's talk about brownies. Who doesn't love brownies? A square of dense, gooey chocolatey goodness? I'm in. I'm SO in. I know a bunch of you are all like "Wait, I can just buy a boxed brownie mix and it'll be just as good." OK, so, yeah you could do that. Except when you make something from scratch you'll feel a sense of accomplishment. Plus, why NOT make them from scratch. It takes maybe 5 minutes longer to make them from scratch, and in my opinion, made from scratch brownies are the best brownies.

Huffington Post named these the best coca brownies and they're right. The brownies are from the lovely Smitten Kitchen, and I thank her for creating such wonderful brownies. 

I don't think the photography of these brownies does them justice, because let's be real, brownies don't really photograph well. I promise though, they're great. 

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Cocoa Brownies
by April-3-2014
Ingredients
  • 10 tbsp unsalted butter
  • 1-1/4 cups sugar
  • 3/4 cup plus 2 tbsp unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp pure vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 2/3 cup nuts (pecans, walnuts,) optional
Instructions
1. Preheat oven to 325ºF. Line 8x8in baking pan with parchment paper or grease pan with non-stick spray. 2. Melt butter in a double broiler. Once butter is melted, add sugar, cocoa powder, and salt. Combine them until the mixture looks gritty, and well combined. You could also melt the butter in the microwave and then add the ingredients. Let the mixture cool until lukewarm. 3. Once mixture has cooled, add vanilla, and then eggs one at a time. Once well combined, add the flour and stir once again to combine well. If you're using nuts, add then now, and stir until well distributed.5. Bake for 25-30, or until a toothpick is inserted and comes out slightly moist with batter. Remember, we want gooey brownies. Let cool at bit, and then cut and serve.
Details
Prep time: Cook time: Total time: Yield: 9 brownies
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