2013 Ultimate Baking Challenge White-Chocolate Cherry Shortbread. the WINNING RECIPES

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Brian Eaton
5 years ago
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White-Chocolate Cherry Shortbread ½ cup of maraschino cherries, drained and finely chopped 2 ½ cups of all-purpose flour ½ cup of sugar 1 cup of cold butter 12 ounces of white chocolate baking

2 White-Chocolate Cherry Shortbread ½ cup of maraschino cherries, drained and finely chopped 2 ½ cups of all-purpose flour ½ cup of sugar 1 cup of cold butter 12 ounces of white chocolate baking squares with cocoa butter, finely chopped ½ teaspoon of almond extract 2 drops red food coloring (optional) 2 teaspoons of shortening White nonpareils and/or red edible glitter (optional) 3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds. 4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool. 5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. 1. Preheat oven to 325 F. Spread cherries on paper towels to drain well. 2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball. From the Test Kitchen Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Salted Caramel Pots de CrÈme 1 ¼ cups of sugar ¼ cup of water ¼ teaspoon of salt 1 ½ cups of whipping cream ½ cup of whole milk 6 egg yolks 1 teaspoon of fleur de sel or other flaked sea salt 1.

3 Salted Caramel Pots de CrÈme 1 ¼ cups of sugar ¼ cup of water ¼ teaspoon of salt 1 ½ cups of whipping cream ½ cup of whole milk 6 egg yolks 1 teaspoon of fleur de sel or other flaked sea salt 1. Preheat oven to 325 F. Place eight 4-ounce pots de creme pots, ramekins, or 6-ounce custard cups in a large roasting pan; set aside. 2. In a medium saucepan combine sugar, the water, and 1/4 teaspoon salt. Cook and stir over low heat until sugar is dissolved. Using a soft pastry brush dipped in water, brush down any sugar crystals on sides of pan. Bring mixture to boiling over medium-high heat. Boil gently, without stirring, for 8 to 10 minutes or until mixture turns an amber color. Remove from heat. 3. Whisking constantly, carefully add whipping cream and milk to sugar mixture in a slow stream (mixture will steam and sugar will harden). Return to heat. Cook and whisk about 2 minutes more or until sugar is dissolved. 4. In a large bowl whisk egg yolks until light and foamy. Slowly whisk cream mixture into beaten egg yolks. Pour mixture through a fine-mesh sieve into a 4-cup glass measuring cup with a pouring spout. Divide mixture among pots de creme pots. 5. Add enough hot water to the roasting pan to come halfway up sides of pots de creme pots. Carefully place pan on oven rack. Bake about 40 minutes or until edges of custards are set but centers jiggle slightly when shaken. Transfer pots de creme pots to wire racks; cool for 30 minutes. Cover and chill for 4 hours. 6. Before serving, sprinkle custards with fleur de sel. From the Test Kitchen To Make Ahead: Prepare as directed through Step 5, except cover and chill for up to 24 hours. Serve as directed.

Triple Chocolate Silk Pie 1 recipe of Pastry for a Single-Crust Pie 4 ounces of unsweetened chocolate, coarsely chopped 1 cup of sugar ¾ cup of butter, softened 1 teaspoon of vanilla ¾ cup of

4 Triple Chocolate Silk Pie 1 recipe of Pastry for a Single-Crust Pie 4 ounces of unsweetened chocolate, coarsely chopped 1 cup of sugar ¾ cup of butter, softened 1 teaspoon of vanilla ¾ cup of refrigerated or frozen egg product, thawed 1 recipe of White Chocolate Topping 1 recipe of Semisweet Chocolate Topping Hot fudge-flavor ice cream topping (optional) 1. Preheat oven to 450 F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Cool on a wire rack. 2. Meanwhile, in a small saucepan cook and stir unsweetened chocolate over low heat until melted. Remove from heat; cool. 3. In a medium mixing bowl beat sugar and butter with an electric mixer on medium speed about 4 minutes or until light and fluffy. Beat in melted chocolate and vanilla. Gradually add egg, 1/4 cup at a time, beating on high speed after each addition and scraping sides of bowl constantly. Spoon chocolate mixture into pastry shell, spreading evenly. Cover and chill for 5 to 24 hours. 4. Spread White Chocolate Topping over top of pie; freeze for 15 minutes. Spread Semisweet Chocolate Topping over white chocolate topping; freeze for 20 minutes. If desired, drizzle each serving with fudge ice cream topping. Pastry for a Single-Crust Pie 1 ½ cups of all-purpose flour ½ teaspoon of salt ¼ cup of shortening ¼ cup of butter, cut up ¼ cup of ice water 1. In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. White Chocolate Topping 3 ounces of chopped white baking bar 1 cup of whipping cream 1. Melt chopped white baking bar with 1/4 cup whipping cream; cool. Beat 3/4 cup whipping cream in small mixing bowl with an electric mixer on low speed until soft peaks form (tips curl). Add baking bar mixture. Continue beating on low speed just until stiff peaks form (tips stand straight). Semisweet Chocolate Topping 3 ounces of semisweet chocolate 1 cup of whipping cream 1. Melt chopped semisweet chocolate with 1/4 cup whipping cream; cool. Beat 3/4 cup whipping cream in a small bowl with electric mixer on low speed until soft peaks form (tips curl). Add chocolate mixture. Continue beating on low speed just until stiff peaks form (tips stand straight).

Creamy Caramel Crunch Rolls 1 cup packed brown sugar ½ cup butter, cut up ¼ cup whipping cream ½ teaspoon salt 1 tablespoon vanilla ½ cup packed brown sugar 1 teaspoon ground cinnamon ½ cup chopped

For caramel mixture, in a small saucepan combine 1 cup brown sugar, butter, whipping cream, and salt. Cook and stir over medium heat until brown sugar is dissolved. Remove from heat. Stir in vanilla.

On a lightly floured surface, roll each loaf of dough into an 18x6-inch rectangle. Spread soy nut butter over dough to within 1/2 inch of the edges. Sprinkle with nut mixture.

5 Creamy Caramel Crunch Rolls 1 cup packed brown sugar ½ cup butter, cut up ¼ cup whipping cream ½ teaspoon salt 1 tablespoon vanilla ½ cup packed brown sugar 1 teaspoon ground cinnamon ½ cup chopped honey-roasted soy nuts or peanuts 2 16 ounce loaves frozen sweet roll dough, thawed 1/3 cup soy nut butter or peanut butter 1. Lightly grease a 13x9x2-inch baking pan; set aside. For caramel mixture, in a small saucepan combine 1 cup brown sugar, butter, whipping cream, and salt. Cook and stir over medium heat until brown sugar is dissolved. Remove from heat. Stir in vanilla. Pour into the prepared baking pan, spreading evenly. 2. In a small bowl stir together 1/2 cup brown sugar and cinnamon. Stir in nuts; set aside. 3. On a lightly floured surface, roll each loaf of dough into an 18x6-inch rectangle. Spread soy nut butter over dough to within 1/2 inch of the edges. Sprinkle with nut mixture. Roll up each rectangle, starting from a long side; pinch dough to seal seam. Cut each rolled rectangle into 8 slices. Arrange on top of caramel mixture. Cover and let rise in a warm place until nearly double in size (45 to 60 minutes). 4. Preheat oven to 350 F. Bake about 40 minutes or until golden. If necessary to prevent overbrowning, cover loosely with foil for the last 10 minutes of baking. Cool in pan on a wire rack for 5 minutes. Invert onto a serving platter. Serve warm. Individual Chocolate- Amaretto Lava Cakes 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips 1/4 cup heavy or whipping cream 3 tablespoons amaretto 1/2 cup butter 2 eggs plus 2 egg yolks 1/3 cup sugar 1/4 cup cake flour 1. For centers, in a saucepan, melt 1/3 cup of the Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and cream over low heat. Remove from heat. Whisk gently to blend. Stir in 1 tablespoon of the amaretto. Freeze for 1 hour or until firm. Form into 6 balls; refrigerate until needed. 2. For cake, preheat oven to 400 F. Spray six 6-ounce ramekins or custard cups with nonstick cooking spray; set aside. In a double boiler, melt the remaining 2/3 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and butter over low heat. Remove from heat. Whisk gently to blend. Stir in remaining 2 tablespoons amaretto; set aside. 3. In a large bowl, beat eggs, egg yolks, and sugar with an electric mixer on high speed for 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into prepared ramekins. Gently press a chocolate ball into center of cake batter in each ramekin. 4. Bake for 15 minutes or until cake is firm to the touch. Let ramekins stand on a wire rack for 5 minutes. Run a small, sharp knife around inside of each ramekin. One at a time, place a small plate on top of each ramekin, invert, and remove ramekin. From the Test Kitchen If desired, top each cake with a dollop of whipped cream and chopped toasted almonds.

Triple Chocolate Cake Pops 1 recipe Grand Fudge Cake, cooled (see below) 1 recipe Ghirardelli Buttercream Frosting (see below) 5 cups Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips 2

7 Triple Chocolate Cake Pops 1 recipe Grand Fudge Cake, cooled (see below) 1 recipe Ghirardelli Buttercream Frosting (see below) 5 cups Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips 2 tablespoons shortening 58 round paper lollipop or wooden craft sticks 2/3 cup Ghirardelli Classic White Chocolate Baking Chips 1. Crumble the cooled Grand Fudge Cake into a very large bowl. Add the Ghirardelli Buttercream Frosting. Beat with an electric mixer on low speed until combined. Using a small scoop or spoon, drop the mixture into 1-1/2-inch mounds onto waxed paper-lined baking sheets. Roll mounds into balls and freeze for 30 minutes. 2. In a small microwave-safe bowl, combine 1/4 cup of the Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and 1/4 teaspoon of the shortening. Cook on medium power (50%) for 1 minute. Remove and stir until smooth. Dip one end of each lollipop stick into the melted chocolate and poke sticks into the cake balls (this helps the balls stay on the sticks). Freeze for 30 to 60 minutes more or until balls are firm. 3. In a small microwave-safe bowl, place the Ghirardelli Classic White Chocolate Baking Chips. Cook on medium (50%) power for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth. Set aside. 4. Meanwhile, in a large microwave-safe bowl, combine the remaining Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the remaining shortening. Cook on medium power (50%) for 2 minutes. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Working in batches, dip the frozen balls into the melted bittersweet chocolate. Allow excess to drip off. When the bittersweet chocolate is just set, drizzle the pops with the melted white chocolate. Place on prepared baking sheets.* Let stand for 30 minutes or until chocolate is set. After chocolate is set, transfer to a storage container and store, covered, in the refrigerator for up to 1 week. Let stand at room temperature for at least 30 minutes before serving. From the Test Kitchen *Tip: If you don't want the pops to have a flat side, poke the ends of the lollipop sticks into floral foam to suspend the pops until the chocolate is set. Ghirardelli Buttercream Frosting 6 tablespoons butter, softened 2 2/3 cups powdered sugar ½ cup Ghirardelli Unsweetened Cocoa 1/3 cup milk ½ teaspoon vanilla extract 1. In bowl, beat butter until light and fluffy. In a separate bowl, mix powdered sugar with cocoa. Blend sugar mixture with butter alternately with milk, beat well after each addition. Beat until smooth. Blend in vanilla. Grand Fudge Cake ¾ cup Ghirardelli unsweetened cocoa powder 2 cups all-purpose flour 1 ¾ cups sugar 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 cup butter or margarine, softened 1 1/3 cups milk 2 large eggs 2 teaspoons vanilla 1. Preheat oven to 350 F. Grease and lightly flour two 9-inch round cake pans. In a medium bowl, combine flour, cocoa, baking powder, baking soda, and salt, and set aside. 2. In a large bowl, cream butter and sugar on medium-high speed until light and fluffy, about 4 minutes. Reduce speed to low, and add vanilla and eggs one at a time, scraping bowl after each addition. Alternately add flour mixture and milk (starting and ending with the flour mixture), while mixing on low speed. Continue to mix until smooth. Pour into prepared pans. Bake for 30 to 35 minutes or until a cake tester inserted in the center of cake comes out clean.

Banana Bread 2 cups of all-purpose flour 1 ½ teaspoons of baking powder ½ teaspoon of baking soda ¼ teaspoon of salt ¼ teaspoon of ground cinnamon 1/8 teaspoon of ground nutmeg 2 eggs, beaten 1 ½

Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7-1/2x3-1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

8 Banana Bread 2 cups of all-purpose flour 1 ½ teaspoons of baking powder ½ teaspoon of baking soda ¼ teaspoon of salt ¼ teaspoon of ground cinnamon 1/8 teaspoon of ground nutmeg 2 eggs, beaten 1 ½ cups of mashed banana (5 medium) 1 cup of sugar ½ cup of cooking oil or melted butter or margarine ¼ cup of chopped walnuts 1 recipe Streusel-Nut Topping (optional) 1. Preheat oven to 350 F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7-1/2x3-1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture; set aside. 2. In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan(s). If desired, sprinkle Streusel Topping over batter. 3. Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7-1/2x3-1/2x2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing. 4. Makes 1 loaf (16 slices). Streusel-Nut Topping ¼ cup of packed brown sugar 3 tablespoons of all-purpose flour 2 tablespoons of butter 1/3 cup of chopped walnuts 1. In a small bowl combine brown sugar and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts. Roly-Poly Santas 1 cup of butter, softened ½ cup of sugar 1 tablespoon of milk 1 teaspoon of vanilla 2 ¼ cups of all-purpose flour Red paste food coloring Miniature semisweet chocolate pieces 1 recipe of Snow Frosting Red cinnamon candies 1. Preheat oven to 325 F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping bowl occasionally. Beat in milk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Remove 1 cup of the dough. Tint the remaining dough with red food coloring. 2. For each cookie, shape red dough into one 1-inch ball and five 1/2-inch balls. Shape plain dough into one 3/4-inch ball and four 1/4-inch balls. Place the red 1-inch ball on an ungreased cookie sheet; flatten until 1/2 inch thick. Attach the plain 3/4-inch ball for head; flatten until 1/2 inch thick. Attach four of the red 1/2-inch balls for arms and legs; attach the plain 1/4-inch balls for hands and feet. Shape and attach the remaining red 1/2-inch ball for a hat. Repeat with remaining dough, placing cookies 2 inches apart. Add chocolate pieces for eyes and buttons. 3. Bake for 12 to 15 minutes or until edges are lightly browned. Cool on cookie sheet for 2 minutes. Carefully transfer to a wire rack; cool. 4. Decorate cookies with Snow Frosting as desired. Attach cinnamon candies with small dabs of frosting for noses. Let stand until frosting is set. Snow Frosting ½ cup of shortening ½ teaspoon of vanilla 2 1/3 cups of powdered sugar 1 tablespoon of milk Paste food coloring 1. In a small mixing bowl beat shortening and vanilla with an electric mixer on medium speed for 30 seconds. Gradually beat in 1-1/3 cups of the powdered sugar until smooth. Beat in 1 tablespoon of the milk. Gradually beat in the remaining powdered sugar and enough milk to make frosting a piping consistency. Tint frosting as desired with food coloring.

Hazelnut CrÈme BrulÉe Cupcakes ¾ cup of butter 3 eggs 2 ½ cups of all-purpose flour 2 teaspoons of baking powder 1/2 teaspoon of salt 1 ¾ cups of sugar 2 tablespoons of hazelnut liqueur 2 teaspoons

9 Hazelnut CrÈme BrulÉe Cupcakes ¾ cup of butter 3 eggs 2 ½ cups of all-purpose flour 2 teaspoons of baking powder 1/2 teaspoon of salt 1 ¾ cups of sugar 2 tablespoons of hazelnut liqueur 2 teaspoons of vanilla 1 cup of milk ½ cup of finely chopped, toasted hazelnuts (filberts) 1 recipe Vanilla-Hazelnut Buttercream 1 recipe Caramelized Sugar Drizzle Grated whole nutmeg or ground nutmeg (optional) 1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour twenty-four 2-1/2-inch muffin cups (or line with paper bake cups). In a medium bowl stir together flour, baking powder, and salt. Set aside. 2. Preheat oven to 350 F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in liqueur and vanilla. Alternately add flour mixture and milk, beating on low speed after each addition just until combined. Fold in nuts. 3. Spoon batter into prepared muffin cups, filling each about 3/4 full. Use the back of a spoon to smooth out batter in cups. 4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. 5. Spread Vanilla-Hazelnut Buttercream onto tops of cupcakes. Quickly drizzle with Caramelized Sugar Drizzle. If desired, sprinkle with nutmeg. Makes 24 (2-1/2 inch) cupcakes. Caramelized Sugar Drizzle 1/3 cup of sugar 1. In a large skillet cook sugar over mediumhigh heat until sugar starts to melt, shaking skillet occasionally. Do not stir. When sugar starts to melt, reduce heat to low and cook about 5 minutes or until all of the sugar is melted, stirring as needed with a wooden spoon. Remove from heat. Immediately drizzle sugar mixture over frosted cupcakes. Vanilla-Hazelnut Buttercream 1/3 cup of butter 4 cups of powdered sugar 2 tablespoons of milk 1 tablespoon of hazelnut liqueur 1 teaspoon of vanilla 3 teaspoons of milk 1. Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in the 2 tablespoons milk, the liqueur, and vanilla. Gradually beat in the remaining powdered sugar. Beat in additional milk until buttercream reaches spreading consistency.

Alan s Pie Pastry 3 ¾ cups of all-purpose flour 1 tablespoon of sugar ½ tablespoon of kosher salt ½ teaspoon of baking powder 1 ¾ cups of cold unsalted butter 2/3 cup of ice-cold water 2 tablespoons

10 Alan s Pie Pastry 3 ¾ cups of all-purpose flour 1 tablespoon of sugar ½ tablespoon of kosher salt ½ teaspoon of baking powder 1 ¾ cups of cold unsalted butter 2/3 cup of ice-cold water 2 tablespoons of sour cream 1 teaspoon of vinegar 1. In a very large bowl combine flour, sugar, salt, and baking powder. With a pastry blender cut in butter leaving chunks the size of peas. Combine ice-cold water, sour cream, and vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not overmix. The dough should be slightly crumbly. Let rest in the refrigerator for at least 2 hours or overnight. The finished dough should break, not stretch. Divide into three portions; shape into disks. Use at once or wrap and refrigerate up to 3 days. Or freeze up to 1 month. Thaw overnight in the refrigerator if frozen. Lemon Velvet Cream Pie 1 portion of Alan's Pie Pastry (see recipe), or 1 rolled refrigerated unbaked pie crust 1 teaspoon of unflavored gelatin 2 tablespoons of cold water 6 egg yolks 2 cups sweetened condensed milk ¼ cup of whipping cream ¼ teaspoon of salt ¾ cup of lemon juice Whipped Cream Thin lemon peel slivers 1. Preheat oven to 375 F. Roll out pastry portion on a floured surface to a circle about 12-inches in diameter. Transfer to a 9-inch pie tin or plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick bottom and sides of pastry with a fork. Place in freezer 10 minutes. Line pastry with foil pie pan (see Blind Baking*); fill with dried beans or pie weights. Place on a foil-lined baking sheet; bake 30 minutes. Carefully remove foil pan. Bake 15 minutes more. Cool on wire rack. (If using rolled refrigerated crust, bake according to package directions.) 2. In a small bowl soften gelatin in water 5 minutes. Heat in microwave for 14 seconds; set aside. 3. In large bowl combine egg yolks and sweetened condensed milk. With an electric mixer, beat on high speed for 2 to 3 minutes until well combined. Beat in gelatin, whipping cream and salt on low speed. Add lemon juice and beat on low speed for 30 seconds. Pour into prepared crust (pie will be full). 4. Bake 22 to 25 minutes or until center of pie looks set when gently shaken; cool on wire rack 1 hour. Cover loosely and refrigerate at least 2 hours. 5. Top with whipped cream and lemon peel slivers just before serving. Makes 8 servings. From the Test Kitchen *Blind Baking: When blind baking (prebaking the pastry shell) for the Lemon Velvet Cream Pie, Alan uses a disposable 8-3/4 inch foil pie pan to help the pastry keep its shape. Snip the rim of the foil pie tin every 2 inches or so and fold the rim upwards. After fitting the dough in the pie plate and crimping the edge, place the foil pie tin on top of the dough. Fill the tin with dried beans or pie weights and bake as specified in the recipe. Tip: Be sure to patch any cracks that develop during rolling. Trim top rim of foil pie pan at about 2 inch intervals; fold upwards.

recipes bite-size desserts idea Choose a few of these decadent sweets for a festive dessert buffet. holidays BHG.com

recipes bite-size desserts idea Choose a few of these decadent sweets for a festive dessert buffet. holidays BHG.com recipes Choose a few of these decadent sweets for a festive dessert buffet. petite peppermint petits fours berry and caramel cream bites browned butter toffee tartlets raspberry-almond meringues sweet