Sea Salt, White Chocolate, Almond Toffee


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Homemade toffee is a Christmas tradition at our house. I make it really thin, with an equal layer of chocolate and a dusting of nuts. Here is my twist on this holiday favorite! ~Amy

Sea Salt, White Chocolate, Almond Toffee

1 cup butter
1 cup sugar
3 tbsp water
1 tbsp corn syrup
1/4 tsp baking soda

1 1/2 -2 cups good quality white chocolate pieces, Callebaut
1/4 cup finely chopped dry roasted almonds
Flake sea salt

Butter a large cookie sheet. Set aside.
Butter the sides of a medium sized saucepan.
Melt butter over medium heat. Stir in sugar, water and corn syrup. Cook stirring constantly until it reaches soft crack* 280 degrees. Tip*
Remove from heat and stir in baking soda. Pour hot candy into prepared baking sheet. Spread quickly with metal spatula, pulling edges to make a nice thin layer. Immediately sprinkle chocolate over the top. Let it sit a couple of minutes, then spread chocolate evenly to coat. Sprinkle lightly nuts. Sprinkle lightly with crushed sea salt flakes And refrigerate to cool completely.

Recipe by Amy Richardson

*Grandma’s Tip
For perfect candy, cook the candy until it reaches the exact color of peanut butter.

Black Bottom White Chocolate Coconut Cream Pie


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I love a good coconut cream pie! With a chocolate crumb crust, toasted coconut and just a touch of white chocolate, this dessert is sure to delight!~Amy

Black Bottom White Chocolate Coconut Cream Pie

Preheat oven to 350 degrees

Crust:
1 3/4 cup crushed, Oreo Thins
2 tbsp butter, melted

Toss together crumbs and butter, and press firmly onto the sides and bottom of a 10 inch tart pan, or 9 inch pie pan. Bake for 8-10 minutes. Remove from oven and cool.

Filling:

2 1/4 cups milk
2/3 cup sugar
1/4 cup cornstarch
Dash of salt
3 eggs
1 tbsp butter
1 tsp vanilla
2 oz Lindt, White Chocolate Coconut Bar, broken into Squares

1 1/2 cup sweetened shredded coconut, toasted*

In a small bowl, whisk together sugar cornstarch and salt. Set aside.
In a medium sauce pan, beat eggs until light and foamy. Whisk in sugar mixture and beat until light and smooth. Add milk, and cook over medium high until mixture is thick and bubbly. Remove from heat and stir in butter, chocolate, and vanilla. Fold in coconut, removing a little bit for garnish. Pour into prepared crust. Cool completely and chill.

To serve:
Top with sweetened whipped cream and garnish with toasted coconut. Serve immediately.

Recipe by Amy Richardson

Hand-Crafted Butter And Bread Boulangerie Party Menu


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A Handcrafted Butter and Bread Boulangerie Party Menu! Perfect for a winter gathering! Today on KSL’s Studio 5!

Menu:
Hand-Crafted Butter
And Bread Boulangerie

Assorted Homemade Butters:
Homemade Fleur de Sel Butter
Apricot Orange Blossom Honey Butter
Black Pepper, Manchego, and Fresh Rosemary Butter
Candied Orange and Cranberry Honey Butter
Gorgonzola, Olive, and Walnut Butter
Candied Lemon Honey Butter

Assorted Breads: Mrs. Backer’s Pastry Shop, Gourmandise Bakery*
Parker House Rolls
Croissants
Swedish Limpa
Almond Pastry Ring
Rum Bread
Christmas Stollen
Baugettes
Assorted French rolls
French baguettes
Apple bread
Seven Grain Bread

Drinks:
Holiday Hot Chocolate and Hot Spiced Pear Cider

* tip to keep breads warm. Heat terra cotta tiles or paving bricks in 350 degree oven for 25 minutes. Wrap in cotton napkin or thin towel and place in the bottom of serving basket or tray.

Recipes:
Homemade Fleur de Sel Butter

3 cups heavy whipping cream
1 tsp Fleur de Sel

Place cream in food processor. Run on high for 10-15 minutes, or until butter comes together and milk separates. Remove and press out additional liquid either by hand or in a fine mesh sieve. Stir in salt, and refrigerate or freeze to keep fresh.

Makes 3/4 pound

Apricot Orange Blossom Honey Butter

1/2 cup Fleur de Sel Butter
1/4 cup + 1 tbsp finely snipped, dried apricots
4 tbsp powdered sugar
2 tbsp orange blossom honey
1/4 tsp vanilla

Mix all ingredients together until smooth. Refrigerate or freeze to keep fresh. Serve at room temperature.

Makes 1/4 pound

Recipe by Amy Richardson

Black Pepper, Manchego, and Fresh Rosemary Butter

1/2 cup Fleur de Sel Butter
4 tbsp finely grated, Manchego cheese
1/2 tsp black pepper
1-2 sprig fresh rosemary, leaves removed and finely minced

Mix together all ingredients until smooth. Refrigerate or freeze to keep fresh. Serve at room temperature.

Makes 1/4 pound

Recipe by Amy Richardson

Candied Orange and Cranberry Honey Butter

1/2 cup Fleur de Sel Butter
4 tbsp powdered sugar
2 tbsp fresh Candied Cranberries*
Candied Orange Zest
1 tbsp honey
1/4 tsp vanilla

Candied Cranberries and Orange Zest
1/2 cup sugar
1/2 cup water
Cranberries
Orange zest ribbons

Bring water and sugar to a boil, stirring occasionally. Add zest ribbons and cook for 2-3 minutes. With tongs are strainer, remove zest from syrup and place on parchment or wax paper. Repeat with cranberries. Let cool completely. If using as a garnish dust with super fine sugar if desired.

Mix together all ingredients until smooth. Refrigerate or freeze to keep fresh. Serve at room temperature.

Makes 1/4 pound

Recipe by Amy Richardson

Gorgonzola, Olive, and Walnut Butter

1/2 cup Fleur de Sel Butter
4 tbsp crumbled Gorgonzola cheese
2 tbsp finely chopped olives
2 tbsp finely chopped walnuts

Mix together all ingredients until smooth. Refrigerate or freeze to keep fresh. Serve at room temperature.

Makes 1/4 pound

Recipe by Amy Richardson

Candied Lemon Honey Butter

1/2 cup Fleur de Sel Butter
3 tbsp powdered sugar
Candied Lemon Zest*
1/4 tsp vanilla

Candied Lemon Zest:
1/2 cup sugar
1/2 cup water
Zest ribbons from 1 lemon

Bring water and sugar to a boil, stirring occasionally. Add zest ribbons and cook for 2-3 minutes. With tongs are strainer, remove zest from syrup and place on parchment or wax paper. Let cool completely. If using as a garnish dust with super fine sugar if desired.

Mix together all ingredients until smooth. Refrigerate or freeze to keep fresh. Serve at room temperature.

Makes 1/4 pound

Recipe by Amy Richardson

Sugared Orange Cranberry Twists


A perfect little holiday treat, with a steaming cup of hot chocolate, can't be beat!~Amy

A perfect little holiday treat, with a steaming cup of hot chocolate, can’t be beat!~Amy

Sugared Cranberry Orange Twists

1 sheet frozen puff pastry
1/2 cup Zesty Orange Cranberry Sauce*, or prepared cranberry sauce
2 tbsp butter, melted
Large crystal sugar
1 egg beaten + 1 tbsp water

Heat oven to 400 degrees.
Line a baking sheet with parchment.

On lightly floured board, roll sheet into a 14×10-inch rectangle. Cut in half lengthwise. Brush with halves with melted butter. Top 1/2 with cranberry sauce using desired amount. Place the remaining half butter side down. Roll gently with a rolling pin to seal.

Cut the pastry crosswise into 1/2 inch strips. Twist the strips and place on prepared baking sheet, pressing down the ends. Brush with egg wash and sprinkle with sugar crystals.

Bake for 10 minutes or until golden brown. Remove from pans while hot, to cool on cooling racks.

Recipe by Amy Richardson

*recipe found @greattastebuds

Havarti, Gruyere, and Rosemary Easter Potatoes


Havarti, Gruyere, and Rosemary Easter Potatoes

Pretty little baskets filled with delicious cheesy potatoes and topped with crisp buttery panko. Yum! In my house funeral potatoes are an Easter must have, so I thought it might be fun to give them a little twist! I hope you will give them a try!
~Amy

Havarti, Gruyere, and Rosemary Easter Potatoes

10 cups shredded hash brown potatoes
1 10oz can cream of chicken soup
1 1/2 cups sour cream
1/2 cup milk
1 cup grated Havarti cheese
1 cup grated gruyere cheese
1-2 sprigs rosemary, minced
1 1/2 cups Panko bread crumbs
2 tbsp. butter, melted

Place hash browns in a large sized bowl. Set aside

In a medium sized bowl, whisk cream of chicken, sour cream, and milk together until smooth. Add rosemary and whisk to blend. Stir mixture into shredded potatoes to blend evenly. Add cheese and mix well.

For individual servings:

Place 8-10 individual sized ramekins on a large baking sheet. Carefully place a scoop of potatoes into parchment lined ramekins, pressing lightly on top.
Repeat until all ramekins are filled. Top each with about a tablespoon of bread crumbs, sprinkle lightly with sea salt, and drizzle a small amount of butter over each one.

Bake at 350 degrees for 50-60 minutes, or until golden brown and bubbly.

To make basket handle, use long rosemary stems or fresh chives. Tuck ends of stalks into opposite sides of the ramekin, securing with a toothpick if necessary.

For large serving:

Generously butter a 9×13 baking pan. Spread potato mixture evenly into pan, top with bread crumbs, and drizzle melted butter.
Garnish with fresh rosemary sprigs.

Bake at 350 for 50- 60 minutes, or until golden brown and bubbly.

Makes 8-10 servings

Recipe by Amy Richardson

Lacy French Vanilla Pancakes with Strawberries and Chantilly Cream


Lacy French Vanilla Pancakes with Strawberries and Chantilly Cream

These pretty little pancakes are easier to make than they look, they are actually really fun to do. Serve up your Sweetheart this tasty Valentine’s Day treat! XO
~Amy

Lacy French Vanilla Pancakes with Strawberries and Chantilly Cream

Pancakes:
2 eggs, lightly beaten
1 1/2 cups milk
1 tbsp melted butter
1 tbsp sugar
1 tsp French vanilla extract
1 1/2 cups flour
In a medium sized bowl, whisk together eggs, milk, butter, and extract.
Add flour and sugar. Beat until smooth.

To make lacy pancakes:
Heat griddle to medium heat. Place batter into squeeze bottle.
Squeeze batter into an outline shape of heart. Let it cook for several seconds before decorating with swirls.

When batter is dry, slide off griddle and turn onto a plate lined with paper towels to cool.

To make bottom pancake:
Outline heart shape, let it cook for about 20 seconds. Fill in with batter to form a solid heart.
Flip to cook other side. Remove to a plate lined with paper towels to cool.

Strawberries:
2 cups sliced strawberries
1-2 tbsp powdered sugar
Zest from 1 small orange

Place strawberries in small bowl, sprinkle with powdered sugar. Toss to coat.
Add orange zest. Set aside.

Chantilly Cream
1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp French vanilla extract.
In a medium bowl, whip cream sugar and extract until soft peaks form.
To assemble:
Place whole heart shaped pancake on plate. Place a small amount of berries in the center of the heart. Pipe cream in swirls around the edges. Place lacy pancake on top. Dust with powered sugar.

Makes 4 servings

Recipe by Amy Richardson

New Year’s Eve Bubbly Drinks


When the clock strikes midnight on New Year’s Eve, be prepared to toast in the new year with family-friendly drinks that everyone can enjoy. We’re created two drinks for your celebrations. One is as sophisticated as a black tie event and the other is a kid-friendly one that will make your kids pop with excitement!