10 February 2015

Whipped Chocolate Buttercream

I made a cake over the weekend, and I knew I wanted yellow cake and chocolate buttercream. This beauty happened because I didn't have powdered sugar in my house and I was too lazy to go buy some and/or make my own. No judgment.

I'm sure you've seen the recipe floating around for 2 ingredient chocolate buttercream. Nothing but butter and chocolate.

So I threw this together and it turned out quite delightful. A little on the rich side for me, but if you're a chocoholic this is right up your alley.

1lb Unsalted Butter
12oz Chocolate Chips

Heat the two together over a double boiler until you have a dreamy chocolate syrup. I transferred the liquid chocolate butter mixture to the bowl of my kitchenaid and put it in the freezer for about 25minutes.

Once it's cooled and started to set start to whip it on high speed.

Whip it good.

I was pleasantly surprised at how well this whipped up. It was plenty to frost and fill a two layer 9" cake.

Yum :) 

03 February 2015

Soft White Chocolate Peppermint Cookies {A flexible recipe that should be in everyone's box}

Whenever I tell someone that I'm a chef, the first question following that is usually, "What's your favorite thing to make?" and/or "What's your favorite dessert?"

To answer the first, I would have to say Gingerbread Houses. Shocker. Collectively, my favorite things to make are the treats that we all grew up with, and then put a gourmet twist on it. For example, taking something as simple as yellow cake with chocolate buttercream and turning it into the most moist, delectable, perfect balance of rich chocolate to sweet yellow cake. I've started a very slow moving project of recipes I want my children to have. Recipes not how to build a sugar showpiece, but recipes for the very best chocolate chip cookie on the block. 

Chocolate chip cookies are a peculiar thing, it's the same simple ingredients with countless theories. Salted butter, unsalted butter, cornstarch, dump method, refrigerate before baking etc. etc. 

This is one of my favorite go to recipes because I can change it to fit the season or my mood. I like my cookies soft. 

Inspired and Adapted from Two Twenty One

3/4c Unsalted Butter - room temperature (I don't do salted. I like to control the flavor.)
1/4c Canola Oil
1c Granulated White Sugar
1c Packed Brown Sugar
2 Large Eggs
1tsp. Vanilla Extract
1tsp. Baking Soda
1tsp. Baking Powder
1tsp. Salt
3c. All-Purpose Flour 
1 1/2c(total) Chocolate Chips + White Chocolate Peppermint M&Ms or your favorite "Mix-In"

1. Preheat your oven to 350 degrees. 
2. In the bowl of an electric mixer cream your room temperature butter, canola oil,  and both sugars. Cream until light and fluffy. Light refers to the actual color of the butter. it should lighten to a pale yellow. 
3. Scrape down the bowl and add the vanilla and eggs one at a time. Scrape the bowl between additions. Mix only until combined. 
4. In a separate bowl, whisk together baking soda, baking powder, salt, and flour together. 
5. Add flour mix to butter egg mixture in two additions, scrape down between additions. 
6. Stir in chocolate chips by hand with a spatula. 
7. Roll into balls and bake for 9-11 minutes. 

I always tell my chefs when a recipe gives you a time window, make sure you start at the lower end. You can ALWAYS add more time if you need it, you can't take time away. 

I bake my cookies until the edges just barely start to turn G.B.D. (Golden, Brown, Delicious.) The cookies will continue to bake thanks to "carry-over baking" so it's okay to pull them out a tad underdone. That's how I keep my cookies soft. 

I've changed these to have chocolate chips + white chocolate peppermint M&M's, Reese's Pieces +Chocolate Chips, Straight Chocolate Chips, and they're my go to cookie for homemade ice cream sandwiches and pazookies. 

 Happy Baking!

xo, Jess


24 December 2014

Greek Yogurt Creme Brûlée (#madewithchobani)

Happy Christmas Eve!

Mr. Daly and I are dashing through the snow to my parents house today, and in honor of my favorite holiday I wanted to leave you with some delicious dessert.

Creme Brûlée is a favorite in my house around the holidays, so when Chobani asked me to come up with something delicious, I knew this would be perfect. A traditional creme brûlée is a delectable custard made from eggs and heavy cream. The mark of a good creme brûlée is the texture and consistency of the custard. I think that's why I love greek yogurt so much, I love the thick, rich, texture.

Creme brûlée  is a lot easier than you would expect, and using Chobani greek yogurt makes it even easier. All that magic texture comes straight out of the cup.

I made two different versions.

Chocolate Peppermint
(Serves 4)

2c Plain Chobani Greek Yogurt
1/2tsp Peppermint Extract (I used 1 drop Peppermint Essential Oil)
1TBS Honey
2TBS Granulated Sugar
1c Semi-Sweet Chocolate Chips
Red Food Coloring if desired
Granulated Sugar as needed

1. Whisk Chobani Greek Yogurt, Peppermint, Honey, and Granulated Sugar together in a bowl.
2. Split mixture into two bowls.
3. In a microwave safe bowl start heating your chocolate chips in 30 second intervals.
4. Once melted add liquid chocolate to one half of your Chobani mix.
5. In your plain peppermint Chobani mix add a drop of red food coloring. ( It's important to be festive!)
6. Spoon chocolate Chobani into ramekins, filling the dish about halfway.
7. Top the chocolate Chobani with pink/red Chobani filling to the top.
8. Let yogurt set up in the fridge for 30minutes.
9. Once the yogurt has set sprinkle more granulated sugar on top and caramelize with a kitchen torch or in your broiler.

I really do look for any reason to use my torch in the kitchen. Because hello, who doesn't love a good torch?


Raspberry Vanilla Almond Creme Brûlée

2c Plain Chobani Greek Yogurt
3TBS Granulated Sugar
1T Vanilla Extract
1/4t Almond Extract
6-8 Fresh Raspberries + some for garnish
Granulated Sugar (as needed)

1. With a rubber spatula fold together Chobani, granulated sugar, vanilla, almond, and your fresh raspberries.
2. Spoon into ramekins.
3. Let Creme Brûlée set up in the fridge for 30minutes
4. Sprinkle Granulated Sugar over the top and caramelize with a kitchen torch.
5. Garnish with a few fresh berries.
6. High five yourself for making something so delicious in only 5 steps.

Merry Christmas and Happy Holidays! May your bellies be full and your kitchens smell delicious!

Jessica Nan

With 2015 right around the corner Chobani Greek Yogurt is an awesome cooking/baking substitute to up your protein and cut out a lot of fat. I really enjoyed expanding my healthy dessert recipe box. Do you have a favorite greek yogurt recipe? I would love for you to join me on the #madewithchobani project, link up and tag #madewithchobani !