Video Episodes:
24 Views
13:46:00 12/20/07
24 Views
13:21:00 10/27/07
Caramel-Coated Apples, a Halloween Special!
[LESS INFO] 24 VIEWS | ADDED 13:21:00 10/27/07
Everything's ready! The pumpkin is carved, the costumes are made, and the yard is looking absolutely frightful. All that's missing from this Halloween scene is something sweet. How about gooey-chewy-sweet-n-crunchy caramel apples? If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you. Download the recipe as a PDF file 1 1-pound box dark brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 14-ounce can sweetened condensed milk
2/3 cup dark corn syrup
1/3 cup pure maple syrup
1/2 teaspoon vanilla extract
1 teaspoon dark molasses
1/4 teaspoon salt
12 chopsticks
12 medium Granny Smith apples
Assorted decorations (such as chopped nuts, toffee bits, mini M%M's, crushed cookies, shredded coconut) Melted dark, milk and/or white chocolate Whipping cream (if necessary)
* Combine first 8 ingredients in heavy 2 1/2-quart saucepan (about 3 inches deep). Stir with wooden spatula or spoon over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), about 15 minutes.
* Attach clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236
0 Views
01:01:00 10/12/07
Tip #9 Supreme a Citrus Fruit
[LESS INFO] 0 VIEWS | ADDED 01:01:00 10/12/07
To supreme a citrus fruit is to remove the fruit's fleshy sections from the skin, pith, membranes, and seeds. This creates glittery wedges that are the perfect addition to fruit salads and other delicious desserts. Check out how to prepare these citrus-y segments! If you have a comment about this tip, click here and let us know, we'd love to hear from you.
8 Views
04:19:00 10/05/07
Chocolate Chip Pumpkin Bread!
[LESS INFO] 8 VIEWS | ADDED 04:19:00 10/05/07
Autumn has finally arrived, and nothing celebrates this colorful season better than our favorite orangey veggie ...the pumpkin!
Watch as we bake mini loaves of moist and deliciously spicy pumpkin bread in this very special video. And just when you thought this quick bread couldn't get any better, we add a sprinkling of chocolate chips to make it irresistible! If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you. Download the recipe as a PDF file 3 cups granulated sugar
1 15-ounce can of pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
1 teaspoon vanilla extract
3 1/2 cups of all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 tablespoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)
* Preheat oven to 350 degrees F (175 degree C)
* Grease and flour three 9 x 5 inch loaf pans, or 5-6 mini loaf pans
* In a large bowl, combine sugar, pumpkin, oil, water, vanilla extract and eggs, and beat until smooth
* Add the cinnamon, nutmeg, baking soda and salt to the flour and stir with a whisk to break up any lumps
* Add the dry ingredients to the pumpkin mixture in batches, blending after each addition until combined
* Gently, fold in chocolate chips and nuts (if desired)
* Bake for ~1 hour, or until a knife inserted in the center comes out clean
* Remove pans from the oven and allow to cool for ~5 minutes
* Remove bread from pans and cool on wire racks.
* Do not allow it to completely cool in the pan, as it will become soggy
3 Views
03:06:00 09/27/07
Tip #8 Vanilla Bean
[LESS INFO] 3 VIEWS | ADDED 03:06:00 09/27/07
Vanilla is an integral spice in the pastry kitchen. The fruit of orchids, vanilla pods are filled with thousands of fragrant little black seeds. Tune into this tip and learn the best way to extract these flavorful specks! If you have a comment about this tip, click here and let us know, we'd love to hear from you.
4 Views
08:33:00 09/12/07
Tip #7 Folding
[LESS INFO] 4 VIEWS | ADDED 08:33:00 09/12/07
Folding is a technique used to prevent deflating a light and airy mixture when combining it with a denser mixture. Watch and learn how to master this method of mixing! If you have a comment about this tip, click here and let us know, we'd love to hear from you.
7 Views
04:46:00 08/11/07
Super Fudge Brownies!
[LESS INFO] 7 VIEWS | ADDED 04:46:00 08/11/07
Here's the perfect recipe for chewy gooey fudge brownies. Perfect with an ice cold glass of milk, you'll want to make these delicious bar treats time and time again! If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you. Download the recipe as a PDF file
1 cup butter (2 sticks)
6 ounces unsweetened chocolate
2 cups granulated sugar
1 tablespoon vanilla extract
4 eggs
1/2 cup all-purpose flour
1/2 cup chocolate chips or coarsely chopped nuts
* Preheat oven to 325
4 Views
01:39:00 07/02/07
Tip #6 How to Best Cut a Round Cake
[LESS INFO] 4 VIEWS | ADDED 01:39:00 07/02/07
Getting a lot of pieces from a round cake does not need to be difficult. Thick or thin, this simple tip will help you make the exact amount of slices you need! If you have a tip or a comment about this tip, click here and let us know, we'd love to hear from you.
14 Views
10:35:00 06/12/07
Amazing Cheesecake!
[LESS INFO] 14 VIEWS | ADDED 10:35:00 06/12/07
This simple cheesecake is creamy and rich with just a tiny bit of sour to balance the sweetness. It's easy to make and is always at the top my "most requested desserts" list! If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you. Download the recipe as a PDF file Cheesecake Filling
2 pounds softened cream cheese (four 8 ounce bars)
1 cup of sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 eggs
One 9-inch spring form/round pan, bottom buttered, lined with a round of parchment
* Set a rack in the middle level of the oven and preheat to 325 degrees.
* Using a paddle attachment on your mixer (if it has one), beat the cream cheese smooth. Stop the mixer and scrape the mixing bowl and beater/paddle.
* Add the sugar in a stream, mixing until just combined. Stop and scrape.
* Add the vanilla extract and lemon juice. Mix only until absorbed. Stop and scrape.
* Add the eggs, one at a time, mixing only until each is absorbed. Stop and scrape after each addition.
* Pour the filling into the pan over the crust , and place the pan in a jelly-roll or roasting pan filled with water to a depth of 1/2 inch.
* Bake the cheesecake for about 60 minutes, or until firm except for the very center. Remove from the pan.
* Cool completely. Wrap the cheesecake in plastic or foil and chill overnight before unmolding. Cheesecake Crust
Chef Malgieri suggests using the following curst and its variations
3 tablespoons unsalted butter, softened
3 tablespoons of sugar
1 egg yolk
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
One 9-inch spring form/round pan, bottom buttered, lined with a round of parchment
* In a bowl, cream together the butter and sugar until light and fluffy. Beat in the yolk until smooth.
* In a separate bowl, combine the dry ingredients and gently fold them into the butter mixture with a rubber spatula. The mixture will be crumbly.
* Press the dough down evenly and firmly to cover the pan bottom, which has been buttered and lined with a round of parchment paper.
* Bake for about 15-20 minutes at a low temperature (325 degree preheated oven), until the dough is golden and baked through. Variations
Crust with almonds: Add 1/2 cup (2 1/4 ounces) finely chopped sliced or slivered almonds to the dry ingredients
Crust with pecans: Add 1/2 cup (2 ounces) finely chopped pecans to the dry ingredients.
6 Views
01:08:00 04/06/07
Tip #5 Parchment Paper Round
[LESS INFO] 6 VIEWS | ADDED 01:08:00 04/06/07
To keep your cake from sticking, many a time a recipe will suggest you line the bottom of your pan with parchment paper. Here's an easy way to cut a round of parchment paper that will fit your pan perfectly each and every time! If you have a comment about this tip, click here and let us know, we'd love to hear from you.
8 Views
01:55:00 03/22/07
Chocolate Fudge!
[LESS INFO] 8 VIEWS | ADDED 01:55:00 03/22/07
Invented in the United States over 100 years ago, this classic confection is made by boiling sugar in milk or cream to the soft-ball stage, and then beating the mixture while it cools to acquire a smooth creamy consistency. Extremely rich and always delicious, fudge makes a great homemade gift to share with family and friends. If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you. Download the recipe as a PDF file 3 cups granulated sugar
10 fluid ounces of half and half
2 1/2 ounces of light corn syrup
Pinch of salt
7 ounces unsweetened chocolate, finely chopped
1 1/2 ounces unsalted butter, cut into cubes
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon vanilla extract
1 cup walnuts, coarsely chopped (optional)
* Line an 8-inch square baking pan with foil so that the foil extends 2 inches beyond the sides of the pan. Lightly butter the bottom and sides.
* In a heavy saucepan add the sugar, half-and-half, and corn syrup. Stirring constantly with a wooden spoon, cook the mixture over medium-low heat for 5 to 10 minutes, or until the sugar crystals are completely dissolved. Do not let the mixture boil. Remove the pan from the heat. Add the chocolate and salt, and stir until completely smooth.
* Return the pan to the heat and insert a candy thermometer, taking care that it does not touch the bottom of the pan. Bring the mixture to a gentle boil over medium-low heat. Cook the syrup without stirring until the thermometer registers 234 degrees (soft ball stage). If necessary, adjust the heat to low; the surface of the syrup must boil evenly and gently to avoid scorching the fudge. Carefully take the pan off the heat and remove the candy thermometer. Immediately wash the thermometer in hot water.
* To cool the fudge, drizzle and evenly distribute cold water on a marble slab or an inverted sheet pan set on a wire rack. Holding the saucepan containing the hot fudge close to the surface of the marble/sheetpan, slowly pour the fudge on to the surface. Do not scrape out the fudge that clings to the bottom and sides of the pan. Evenly distribute the butter cubes on the surface of the fudge, and allow them to melt.
* Using a bench scraper, manipulate the fudge across the surface of the marble/sheetpan until the butter is completely incorporated. Spread the fudge out on the marble/sheetpan and sprinkle the vanilla on the surface. Work in the vanilla until it is incorporated. If adding nuts, sprinkle into mixture at this point. Continue cooling the fudge, working it until it loses it
8 Views
02:05:00 02/01/07
4 Views
02:51:00 01/23/07
Gingerbread House
[LESS INFO] 4 VIEWS | ADDED 02:51:00 01/23/07
At Christmas, gingerbread makes it most impressive appearance as deliciously decorated cookies and sugary winter wonderlands with houses both big and small. Please join us as we take a quick tour of my first attempt to make a candy covered gingerbread house! If you have a question or comment, write us a note , we'd love to hear from you. Download the recipe as a PDF file
3 Views
04:25:00 01/05/07
Tip #4 Paper Cone (Cornet)
[LESS INFO] 3 VIEWS | ADDED 04:25:00 01/05/07
Parchment paper cones, also known as cornets, are an extremely helpful pastry kitchen "tool" that are wonderfully easy to make! Filled with melted chocolate to adorn candies or royal icing to embellish cookies
22 Views
02:45:00 11/22/06
Swiss Meringue Buttercream!
[LESS INFO] 22 VIEWS | ADDED 02:45:00 11/22/06
Don't have time to bake a cake from scratch? That's okay! Make the cake from a "box" and spend a few moments whisking up deliciously silky, swiss meringue buttercream to top it off! It's the perfect way to bring a professional touch (and taste) to your home-baked treats. Great for decorating cakes and cupcakes! If you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you. Click here to download the recipe as a PDF file 4 oz (1/2 cup) egg whites 8 oz ( 1 cup) granulated sugar 12 oz (3 sticks) unsalted butter, cut into cubes Pinch of salt
* Combine the egg whites, salt and sugar in a mixing bowl and place over simmering water.
* Continuously beating with a whisk, heat until egg whites are hot and all the sugar is dissolved (~140 degrees). If the sugar is not completely melted, your final product will be grainy, so make sure!
* Remove from the heat and place on the mixer. Whisk on medium speed until meringue is stiff, and the mixing bowl is cool to the touch. The meringue will be white with a bright sheen, and very sticky!
* Switch to the paddle attachment, and on medium speed add the butter a few cubes at a time. Please note, if the meringue is not completely cool, the butter will melt instead of combining evenly.
* Continue beating until all the butter is incorporated. At one point it may appear as if the mixture has
2 Views
03:40:00 10/18/06
Tip #3 Preparing Pans
[LESS INFO] 2 VIEWS | ADDED 03:40:00 10/18/06
The language used in baking recipes can sometimes be vague and unclear. Grease your pan. Why? Prepare your pan. How? What do you use? Butter, a pastry brush and a touch of flour... works every time! If you have a tip or a comment about this tip, click here and let us know, we'd love to hear from you.
10/03/06