Dessert Party Menu

Hi, there!

I've been away lately and I apologize. I was on a trip and then bedridden with back/head pain. I'm quite recovered now and excited to share with you a dessert party menu. I'm hosting a dessert party in a little over a week and I'm trying out new recipes in the kitchen. When hosting a party of any sort, planning is key. You don't want to get overwhelmed at the last minute. A weary, stressed-out host is a damper on any party. Go ahead and try some new recipes for a party, but hold on to some tried and true ones, as well. This way, if a new recipe flops, you're not left stranded. 


Following my own advice, I'm planning to have most of the desserts ready several days in advance. Unfrosted cakes will keep in the freezer for months, as will many pastries. So don't be afraid to prep ahead! In fact, some desserts, like cheesecakes are best eaten several days after baked. This time allows the ingredients to mingle and produce a harmonized flavor. So here's what I'm planning on:

*Milk chocolate La Bete Noire
*Dark chocolate La Bete Noire
*Raspberry Ganache French Macaroons
*Cream Puffs
*Brigadeiros
*4 tier White Amaretto Cake
*Glazed Mango Lime Cheesecakes

I'll post pictures, along with recipes, as I prep in the next few days. The picture above is my design inspiration for the tiered Amaretto Cake.

Valentine's Day Indulgence: My Absolute Favorite Chocolate Cake!

This cake is called "La Bete Noire." It's a flourless chocolate cake from France and literally translates to "The Black Beast." 

Ingredients


Cake

• 1 cup water
• 3/4 cup sugar

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced

• 18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 6 large eggs

Ganache

• 1 cup heavy whipping cream
• 8 ounces semisweet chocolate, chopped

Lightly sweetened whipped cream

Instructions

For cake:

Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.

Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.

Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.

For ganache:
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.

Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.

This cake is fabulous for anyone who likes dark chocolate! You can adjust the intensity of this dessert by choosing to add chocolate with a lower percentage cocoa content for less intensity or higher percentage cocoa content for more. 


(Recipe courtesy of epicurious)

Coconut Flan

Coconut flan is a popular Caribbean dessert. You'll notice I opted for one large baking dish and added shredded coconut. Please consider that adding shredded coconut adds texture to an otherwise smooth flan. This isn't always a welcome addition, but I tend to enjoy it. This must be eaten while imagining you're on a tropical beach. It tastes better that way.

Ingredients

1 cup sugar

5 eggs

1 cup cream of coconut

1 cup sweetened condensed milk

1 can (13.5 oz.) coconut milk

¼ tsp. vanilla extract

1/4 cup shredded coconut (optional)

Directions

1.	Heat oven to 325°F. In a small, heavy saucepan over medium-high heat, bring sugar and ½ cup water to a boil, stirring until the sugar dissolves. Using a wet pastry brush, wipe off any sugar that sticks to the sides of the pan. Cook, without stirring, swirling the pan, until the syrup turns golden brown, about 10 minutes. Carefully pour the hot caramel into eight 4 oz. ramekins or one large baking dish; set aside to cool.
2.	In a large bowl, using a whisk, beat the eggs until completely combined. Whisk in the cream of coconut, condensed milk, coconut milk and vanilla until smooth. Divide the egg mixture evenly among ramekins or pour into one large baking dish.
3.	Place ramekins or baking dish in shallow pan and place in the middle rack of the oven. Pour enough water in the pan to come halfway up the sides of the ramekins or baking dish; cover with aluminum foil. Bake until the flan is set but still wiggly in the center, 1 hour – 1 hour 15 minutes. Using tongs, carefully remove the ramekins from the water. Transfer to refrigerator to cool completely.
4.	When ready to serve, gently run butter knife around edges and invert onto serving plates. You can also add some rum over the finished dish, if you have some available.

Crusty Dutch Bread

Ingredients

1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1/2 tsp salt
Cornmeal or wheat bran for dusting

1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

This recipe does not require that you knead a bread which saves you a pair of sore arms. Moreover, the loaves provide a very crunchy, rustic bread. Enjoy warm with butter for an ohh-so-satisfying snack. This is how bread should be, in my opinion: robust, wholesome goodness, without any fillers. 


(recipe courtesy of motherearthnews)

Cream Puffs

This is my go-to recipe for cream puffs. It's one of my husband's favorite desserts.

Ingredients

• 2 (3.5 ounce) packages instant vanilla pudding mix
• 2 cups heavy cream
• 1 cup milk
•  
• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs

Directions

Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.

Preheat oven to 425 degrees F (220 degrees C).

In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.

Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.

When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Roll cream puffs in powdered sugar. Consume within the day. 

While you certainly may make choux pastry filling from scratch, why waste the time when this tastes just as great?! Enjoy! 

(recipe courtesy of allrecipes.com)

Welcome!

Hi, there! Whether you've stumbled upon me or were directed here, I hope I can make your visit worthwhile. This is a place for me to share recipes, culinary adventures, and inspiration. Loaves and Wishes was created out of my passion for baking and desire to share the love! I'm abundantly blessed. I count my sweet, joy-filled daughter as the most precious of my blessings. If only I could make the world a little brighter with my efforts, I'd be so pleased! So here's to the beginning of Loaves and Wishes! Enjoy the journey with me.

Sunshine and flours,

Simone