Cookbook

Page 1

Dolcé Oven FOR A SWEETER LIFE By Camila Cavalcanti


I could kill for dessert “You are what you eat so eat something sweet“

INTRODUCTION This book is for those looking to find delicious dessert recipes that they can do themselves. Anyone can cook any of the recipes within this book despite their busy schedules. Feel like a professional pastry chef by following the recipes and instructions described. This recipe book is compiled with delightful desserts found from all over the globe. There is no mystical secret in creating great desserts. All it takes is the patience to learn and to follow the easy instructions laid out with each recipes. Of course feel free to change any step provided to make the dessert your very own masterpiece. Get ready and enjoy creating these beautiful recipes! Bon Appétit!


“The more you weigh the harder you are to kidnap. Stay safe. Eat cake“


Contents


PAGE 05

DESSERT 01_

Margarita Cupcakes

PAGE 08

DESSERT 02_

Banana Pudding

PAGE 09

DESSERT 03_

Strawberry Cake

PAGE 12

DESSERT 04_

Raspberry Almond

PAGE 13

DESSERT 05_

Blueberry Cupcakes

PAGE 15

DESSERT 06_

Tiramisu

PAGE 17

DESSERT 07_

New York Cheesecake

PAGE 19

DESSERT 08_

Apple Pie


_ D E S S E R T

0 1 _

Margarita Cupcakes Everything’s better in cupcake form!

45 Minutes

18 People

Ingredients

Cook Process

1 c. (2 sticks) butter, softened

Preheat oven to 350° and line two muffin tins with 18

1 1/2 c. sugar

cupcake liners. In a large bowl using a hand mixer,

3 large eggs

beat butter and sugar until light and fluffy. Add eggs,

Juice of 3 limes, plus zest of 1 lime

one at a time, beating well after each addition. Add

1 tsp. pure vanilla extract

lime juice and zest and vanilla and mix.

2 c. all-purpose flour

In another large bowl, whisk together flour,

3 tbsp. cornstarch

cornstarch, baking powder, and salt. Add half the dry

1 1/2 tsp. baking powder

ingredients to the wet ingredients, beating until just

1 tsp. kosher salt

combined.

1/2 c. milk (preferably whole or 2%) FOR THE FROSTING

Pour in milk and mix until fully incorporated.

1 c. (2 sticks) butter, softened

Add remaining dry ingredients and stir until just

5 c. powdered sugar

combined. Fill cupcake liners 3/4 full with batter.

1/4 c. fresh lime juice

Bake until slightly golden and a toothpick inserted

1/4 c. tequila

into center of each cupcake comes out clean, about

Coarse salt, for garnish

25 minutes. Let cupcakes cool in pans 5 to 10 minutes,

Lime zest, for garnish

then transfer to a wire rack to cool completely.

Small lime wedges, for garnish In a large bowl using a hand mixer, beat butter, half of powdered sugar, lime juice, and tequila until light and fluffy. Add remaining powdered sugar and beat.

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06


07


_ D E S S E R T

0 2 _

Banana Pudding It’s not super classy but always welcome at any party because people can’t not dig into it.

25 Minutes

10 People

Cook Process

Ingredients

In a large mixing bowl, combine milk, vanilla pudding mix and

1 1/3 c. milk

sweetened condensed milk. Whisk thoroughly, breaking up

1 package instant vanilla

any lumps, and refrigerate for at least 5 minutes, or until set.

pudding mix

In another large bowl, combine heavy cream and vanilla.

1 can sweetened condensed

Beat until stiff peaks form, 2 to 3 minutes. Set aside half of

milk (14 oz.)

the mixture for topping the dish. Fold remaining half into the

3 c. heavy cream

pudding mixture.

1 tsp. pure vanilla extract 1 box vanilla wafer cookies

Cover the bottom of a 3-quart trifle dish with vanilla wafers.

(12 oz.)

Top with one-third of the pudding mixture. Cover with another

4 bananas, sliced into coins

layer of the wafer cookies you may want to also stand some

2 tsp. sugar

cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices. Continue layering the pudding, wafer cookies and banana slices until you reach the top, ending with a final layer of banana pudding. Refrigerate for at least 3 hours, or up to overnight. Sweeten the remaining whipped cream: Add sugar to whipped cream, stirring to combine. Just before serving, dollop on top of the banana pudding, then sprinkle crumbled wafer cookies on top.

08


_ D E S S E R T

0 3 _

Strawberry Cake Making strawberry compote is easier than you’d think.

20 Minutes

10 People

Cook Process

Ingredients

In a food processor, puree strawberries then add to a small

2 c. all-purpose flour

saucepan with sugar and lemon juice. Place over medium low

3 tbsp. cornstarch

heat. Cook, stirring often, until reduce by about half, about

1 1/2 tsp. baking powder

25 minutes. You should have about 1½ cups of strawberry

1/2 tsp. baking soda

compote. Remove from heat and let cool completely.

1 tsp. kosher salt 1/2 c. (1 stick) butter, softened

Preheat oven to 350° and grease and line two 8” round cake

1 c. granulated sugar

pans. In a large bowl, whisk together flour, cornstarch, baking

2 large eggs

powder, baking soda, and salt.

3/4 c. strawberry compote 1 tsp. pure vanilla extract

In another large bowl, with a hand mixer, beat together butter

3/4 c. milk

and sugar until light and fluffy. Add eggs, one at a time,

Pink food coloring (optional)

beating well after each addition. Beat in strawberry compote

2 (8-oz.) blocks cream cheese,

and vanilla until fully incorporated then add milk. Add dry

softened

ingredients, mixing until just combined.

1/2 c. butter, softened 1/4 c. strawberry compote

Divide batter evenly into prepared pans and bake until a

6 c. powdered sugar

toothpick inserted into the middle of each comes out clean, 25

2 tbsp. heavy whipping cream

minutes. Let cakes cool for 15 minutes then invert onto cooling

1 tsp. vanilla extract

racks to cool completely.

Pinch kosher salt Fresh strawberries, for garnish

Make frosting: In a large bowl using a hand mixer, beat cream cheese and butter until no lumps remain, then beat in strawberry compote. 09

(optional)


10


Raspberry Almond 11


_ D E S S E R T

0 4 _

This recipe went through multiple rounds of testing to make sure the almond come out just right. That’s the butter doing its job.

85 Minutes

Cook Process

Ingredients

Preheat oven to 325ÂşF. Blend and pulse the 1/2 cup nuts in a

1/2 cup raw almonds with skins,

food processor with the sugar until mixture resembles coarse

plus about 18 whole almonds

sand. (If there are a couple small chunks of nuts that is fine.)

for decorating

Add the butter, vanilla and almond extracts, and the salt, and

2/3 cup sugar, plus more for top

pulse until creamy. Add the flour and continue to pulse to

14 Tbsp unsalted butter (7 oz, 1 3/4

make a soft dough.

sticks), softened, cut into pieces 2 tsp pure vanilla extract

Turn the dough out into a 9-inch tart pan and spread it out

1/4 tsp almond extract

evenly with an off-set spatula. Dip the spatula in a little warm

1/2 tsp fine salt

water to help smooth and even the surface of the shortbread.

1 1/2 cups all-purpose flour

Cover and freeze until firm, about 20 minutes.

1 large egg white, beaten

Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes. Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.) Serve. Store in a tightly sealed container for up to 5 days.

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_ D E S S E R T

0 5 _

Blueberry Cupcakes These blueberry cupcakes are breakfast for dessert

25 Minutes

10 People

Cook Process Make the cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries. Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack. Make the icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners’ sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.

13


Ingredients

1/2 cup raw almonds with skins, plus about 18 whole almonds for decorating 2/3 cup sugar, plus more for top 14 Tbsp unsalted butter (7 oz, 1 3/4 sticks), softened, cut into pieces 2 tsp pure vanilla extract 1/4 tsp almond extract 1/2 tsp fine salt 1 1/2 cups all-purpose flour 1 large egg white, beaten

14


_ D E S S E R T

0 6 _

Tiramisu Strong brewed coffee can be used in place of the espresso.

30 Minutes

8 People

Ingredients 1/2 cup white sugar 3 eggs, separated 2 tablespoons brandy 2 cups brewed espresso, cooled, divided 2 (8 ounce) packages mascarpone cheese 1 pinch white sugar 30 ladyfingers (such as SavoiardiÂŽ) 3 tablespoons unsweetened cocoa powder

15


Cook Process Beat 1/2 cup sugar, egg yolks, brandy, and 1 tablespoon espresso together in a bowl using an electric mixer until smooth, 2 to 3 minutes. Add mascarpone cheese to sugar-egg mixture and beat until well blended, 3 to 5 minutes. Beat egg whites and a pinch sugar in a bowl using an electric mixer until stiff peaks form. Gently fold egg whites into mascarpone mixture. Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into the espresso and arrange on a serving platter in 2 horizontal rows of 6 with 2 1/2 ladyfingers in opposite direction on both ends to form a rectangular shape. Spread 1/2 of the mascarpone mixture onto the ladyfinger layer and dust with 1/2 of the cocoa powder. Repeat with remaining ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder. Refrigerate tiramisu until ladyfingers have softened from the espresso and mascarpone mixture, 2 to 3 hours.

16


_ D E S S E R T

Ingredients 15 graham crackers, crushed 2 tablespoons butter, melted 4 (8 ounce) packages cream cheese 1 1/2 cups white sugar 3/4 cup milk 4 eggs 1 cup sour cream

0 7 _

New York Cheesecake

1 tablespoon vanilla extract This cake is easy to make, and it’s so delicious.

30 Minutes

17

8 People


Cook Process Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

18


Ingredients 1 recipe pastry for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/4 cup water 1/2 cup white sugar 1/2 cup packed brown sugar 8 Granny Smith apples - peeled, cored and sliced

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_ D E S S E R T

0 8 _

Apple Pie Dessert is the point of fall, isn’t it? These easy recipes are the perfect way to celebrate autumn.

30 Minutes

8 People

Cook Process Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

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DESSERT ALWAYS HAS TO BE BEAUTIFUL AND DELICIOUS, NEVER MORE BEAUTIFUL THAN DELICIOUS

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