George Chang’s Cannoli Dip…

A good friend, Mr. George Chang, gave my a tub of his fabulous Cannoli Dip to see how I could incorporate it into my baking.

After a few days of pondering I settled on the following:

Sugar Cookie Bowls filled with cannoli dip, fresh strawberries and a drizzle of chocolate to finish them off! Don’t tell me that doesn’t sound good?

I have to confess I did not make my own cookies this time round, just used a pack of Betty Crocker Sugar cookies. Only change I made was I added 2/3 of a cup of flour to ensure that the dough was more manageable.

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I grabbed one of my muffin/cupcake pans, turned it upside down and sprayed all the bottoms with non stick cooking spray.

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I divided the dough into 12 kind of equal sized balls, flattened them with my hands and then lightly pressed them around each cupcake holder.

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Instructions say to bake for 9-10 minutes, I left them in for about 15-18 minutes as I needed them to hold their shape. I removed them from the oven and let them cool down before I popped them off the pan.

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And there we have them, some lovely sugar cookie bowls ready to be filled with this light, fluffy, tasty cannoli dip!

I piped some dip into each cookie bowl, topped them off with some chopped strawberries, a little drizzle of chocolate and they are now ready to be tested….. 🙂

Mr George Chang, hope you approve of the use of your fabulous cannoli dip ❤

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Thanksgiving @Andy’s Kandy

To all of my blog followers, check out my baking page if you haven’t yet done so 🙂

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Andy’s Kandy on Facebook

Wishing all of my faithful customers and followers a very Happy Thanksgiving 2015 ❤

 

 

Classy and Easy Dessert – Creme Brûlée

Ever found yourself in need of a delicious classy dessert that wouldn’t take up all your time to make it.

Well here it is, the one and only Creme Brûlée! Best part of it is that you can make it way in advance and then just finish it off right before you serve it! Which is exactly what I did, prepared it yesterday and having it tonight!

Makes 10 large ramekins

For this you will need:

  • 4 cups of creme
  • 1 vanilla bean or 1 tbsp vanilla extract (if using vanilla bean I used the caviar from the pod and then threw the pod into the creme too!)
  • 10 egg yolks
  • 3/4 cups sugar
  • extra fine sugar about 6 tablespoons (I get regular sugar and pulse it in my food processor)

First beat the egg yolks with the sugar until they turn light yellow and are nice thick and creamy.

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Then put the cream and vanilla in a saucepan and simmer until hot but do not allow to boil.

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First add a little bit of the cream to the egg mixture to temper them, don’t want to end up with scrambled eggs! Once tempered, add the rest of the cream nice and slowly.

Place ramekins in a pan and fill ramekins with mixture. Place in oven and then add water to pan to go half way up the ramekins.

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Bake in a 325 oven for about 25-30 mins (until set), but check on them after 20 mins, you don’t want them to brown.

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Let cool down and place in fridge for a couple of hours covered in cling film.

Prior to serving, sprinkle with a tablespoon of fine sugar and melt with blow torch.

Enjoy…….and Bon Apetite!