syrup

Why buy chocolate syrup with all those preservatives when you can make it at home in just 5 minutes and needs only 4 ingredients. Perfect over ice cream, waffles, pancakes, etc.

Homemade Chocolate Syrup in 5 mins

Cocoa Powder

Sugar

Water

Salt

Vanilla

tbsp Butter (optional)

Add everything to a heavy bottom saucepan

Cook on low heat until thick and coats the back of the spoon or a spatula

Add the butter - combine well.

Pour into a clean mason jar

This gets thicker as it cools

Store in the refrigerator for up to a month.

https://content.jwplatform.com/videos/wY3TBWFV.mp4

HOMEMADE CHOCOLATE SYRUP
Why buy chocolate syrup with all those preservatives when you can make it at home in just 5 minutes and needs only 4 ingredients. Perfect over ice cream, waffles, pancakes, etc.

Chocolate Syrup

The moment you bite into this pancake, the hot cinammony syrup will ooze into your mouth. Chewy dough with the fried crispness on the outside and the sweet sugar syrup with bits of nuttiness makes it one of my favorite Korean snack/dessert since childhood days.

Korean Dessert Pancake - Hotteok(호떡)

all purpose flour ((130 grams/4.5 oz = 1 cup / 250 ml))

sweet rice flour

salt

yeast

water ((maybe 1-2 Tbsp more))

water ((180 ml/6 oz = 3/4 cup))

tsp sugar

sugar sugar

cinnamon powder

walnuts

Tbsp vegetable oil

Add 1 tsp sugar and 1 tsp dry yeast to 3/4 cup warm (120~130 °F (48~54°C)) to hot water.

Measure and mix all dry ingredients (flours and salt).

When yeast is bubbly, mix 1 and 2.

Mix yeast sugar water + additional water with the flour mix. Dough should be fully wet and sticky.

Let dough sit for 3 hrs in room temperature. Dough should double in size when ready.

Prepare stuffing - mix sugar, cinnamon and chopped walnuts. Chop walnuts finely.

When dough is ready, heat about 3 Tbs or more of oil in a pan over medium heat.

Pour about 1 tsp of oil in your hand and rub both your hands so they become nice and slippery. Take about a golf size of dough in your hand and spread out with your hands until it’s a little bigger than your palm. Add 1-2 tsp of the sugar mix into the center of the dough and close up the hotteok – making it into a little round parcel.

Add hotteok parcel into the pan by flipping the hand to drop the pancake onto the pan, with the smooth side (side that was stuck to your palm) facing upwards.

Oil a wide spatula and press hotteok and slowly flatten it until the diameter becomes about 4 in/10cm wide. If you press it too much, you will end up with a hole and the sugar content will leak and get messy.

Fry pancake in oil med heat for 3-4 min until edges start to brown. Lower heat if it starts to brown faster than that. You don’t want the heat to be too high because you want sugar to melt inside before the outside gets too dark.

Adapted from this <a href="https://www.davidlebovitz.com/bourbon-ginger-pecan-pie-recipe-thanksgiving/">David Lebovitz recipe</a>.

Notes:

If you want to make a double batch of pie dough, follow <a href="https://alexandracooks.com/2017/11/22/bourbon-pecan-pie-no-corn-syrup-foolproof-pie-dough-video/">this recipe</a> (also included below this recipe). I've written the pie dough as a single recipe should you only want to make a single pie.

I don't blind-bake the crust because I never find it to be worth the effort. I have a couple of Emile Henry pie plates (similar to <a href="https://www.amazon.com/gp/product/B00WRIJ0UY/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00WRIJ0UY&amp;linkId=z7b5638deb81af5805803e8dc94cfdez" target="_blank" rel="nofollow noopener">this one</a>) with clay bottoms, and the crust always turns out nice and crispy.

UPDATE: This pie has become a Thanksgiving staple.

Bourbon Pecan Pie (No Corn Syrup) with Salted Whipped Cream

(160 grams) all-purpose flour

sugar

table salt

C. + 1 T. (71 g) ice water

1 cup (215 grams) packed dark brown sugar

maple syrup

eggs

4 tablespoons melted butter

3 tablespoons bourbon

1 teaspoon vanilla extract

1/4 teaspoon salt

heavy cream

confectioner’s sugar

flaky sea salt,

vanilla

Make the pastry

In the bowl of a food processor, pulse the flour, sugar and salt together. Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. Lay a clean tea towel on a work surface. Dump the crumbly dough mixture into the center of the towel. Grab the four corners of the towel together and twist to create a beggar&#8217;s purse, pressing the dough into a round. Use your hands to pack and flatten the round.

On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over.

Roll the dough on a lightly floured surface until it’s 12- to 13-inches in diameter. Transfer it to a 9-inch pie plate or pan. Trim dough that hangs over by a lot — leave at least an inch over hanging; you may not need to trim everywhere. Tuck the overhanging edges under, between the rim of the pie plate and the dough, and crimp the edge of the dough. Chill the dough in the freezer until firm, at least 30 minutes.

To make the filling

, in a large bowl, whisk together the brown sugar, maple syrup, eggs, melted butter, bourbon, vanilla, and salt. Stir in the pecans.

Pour the filling into the tart shell and bake until the center of the pie is seems just about set. It should still jiggle a little. Begin checking it at the 40 minute mark, but it may take 45 to 50 minutes (I find 50 minutes to be about right) to reach that point of doneness. Remove it from the oven and let cool on a wire rack. Serve at room temperature.

To make the salted whipped cream

Whip heavy cream in the bowl of a stand mixer until soft peaks begin to form. (You can do this by hand, too, with a bowl and whisk.) Add confectioner&#8217;s sugar — start with 1/4 cup and add more to taste. Add a big pinch of sea salt and the vanilla and beat to combine and until the peaks begin getting firmer. Taste — the mixture should be slightly sweet and the salt should be noticeable, though the whipped cream should not taste salty. You don&#8217;t want the whipped cream to taste too sweet because pecan pie is very sweet.

This video shows how to make pie dough in the food processor. The trick is to pulse just until the dough becomes crumbly, then to use a tea towel to shape the dough into a round — this ensures the dough will not be over-mixed during the mixing process. If you don't have a food processor, simply use a fork or a pastry cutter. 

This is the dough recipe I use for all of my pies, tarts, galettes, etc. It yields a flaky, buttery, golden crust every time.

Find the full recipe here: https://alexandracooks.com/2018/11/13/favorite-all-purpose-pie-dough-recipe-all-the-pies-i-use-it-with/

Foolproof Homemade Pie Dough

The sweetened condensed milk adds a decadent richness to the custard. And this pumpkin pie recipe features the perfect combination and ratio of spices, which really highlight the flavors of the pumpkin. This is part of BA's Best, a collection of our essential recipes.

BA's Best Pumpkin Pie

all-purpose flour,

unsalted butter,

lard

apple cider vinegar

egg,

cinnamon

ginger

cloves

nutmeg

pumpkin purée

condensed milk

vanilla extract

Whipped cream (for serving)

Bon Appétit

Pulse sugar, salt, and 2 cups flour in a food processor until combined. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in vinegar and 5½ Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed (add 1 tsp. water at a time if necessary, but be careful not to overwork dough).

Turn out dough onto a work surface. Knead 1–2 times, pressing to incorporate any shaggy pieces. Flatten into a 6"-wide disk. Wrap with plastic wrap and chill at least 1 hour.

Preheat oven to 425°. Roll out dough on a lightly floured work surface to a 14" round. Transfer to a 9" pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.

Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Brush inside of crust (not the crimped edges) with egg wash and continue to bake until crust is set and beginning to lightly brown in the center, 10–15 minutes. Transfer to a wire rack and let cool.

Do Ahead: Dough can be made 3 days ahead; keep chilled, or freeze up to 2 months. Crust can be baked 1 day ahead; tightly wrap and store at room temperature.

Preheat oven to 325°. Whisk sugar, cinnamon, salt, ginger, cloves, and nutmeg in a large bowl until no clumps remain. Add eggs, pumpkin, condensed milk, cream, maple syrup, and vanilla and whisk until smooth. Pour into cooled crust. Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 60–75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing. Serve with whipped cream.

Do Ahead: Pie can be baked 1 day ahead; tightly wrap and chill. Serve warm or at room temperature.

Whether you're juicing standard supermarket lemons or their seasonal Meyer cousins, save the rinds for this vibrant yellow syrup. It's pure sunshine in a bottle, made from nothing but sugar dissolved by the acidic pulp—no cooking required! Since there's no added juice, it tastes more sweet than sour, but is balanced by the subtle bitterness of lemon oil.

Fresh Lemon Syrup Recipe

(1 cup; 200 grams) sugar

Cut each lemon into a few chunks and toss with sugar in a large glass, ceramic, or stainless steel mixing bowl. Cover tightly and let stand at room temperature, stirring once every 45 minutes or so, until sugar has completely dissolved, about 3 hours (or up to 12 if timing is an issue).

Using a cheesecloth-lined or fine-mesh stainless steel strainer set over a nonreactive bowl, strain syrup. Working in batches, transfer rinds to a stainless steel potato ricer and squeeze to release any extra syrup, allowing it to pass through strainer into bowl; discard rinds. Refrigerate syrup for up to 3 months in a glass bottle or pint jar.

Candied yams are a classic of the Southern table, but most recipes suffer from a fatal flaw: a sauce that breaks into sugar and grease in the oven. With a couple simple but critical adjustments, we can fix that, for yams that are silky, tender, and glazed in a syrupy lacquer.

Truly Candied Yams (Sweet Potatoes) Recipe

light brown sugar

unsalted butter (2 ounces; 60 grams)

(120 milliliters) water

(15 milliliters) apple cider vinegar

allspice

In a 9- by 13-inch baking dish, arrange sweet potato rounds in an even layer, overlapping where necessary to fit them all. Set aside.

In a small saucepan, combine brown sugar, butter, water, and salt and bring to a boil, stirring often, until syrup registers 220°F (104°C) on an instant-read thermometer. Stir in cider vinegar, cinnamon, allspice, and ginger, then pour syrup all over potatoes, spooning it over them as necessary to wet them completely.

Cover baking dish with aluminum foil and place in a cold oven. Turn on oven to 250°F (120°C) and allow it to come up to temperature. Cook, stopping to flip and baste potatoes with syrup every 20 minutes, until tender throughout, about 1 hour 15 minutes. (Exact cooking time will depend on your oven, baking dish, and the size of your potatoes, so check frequently.)

Remove foil and continue to cook, flipping and basting potatoes occasionally, until they are very soft and glazed in a rich brown syrup, about 30 minutes longer. Let cool slightly, then serve.

Orange Polenta Cake

oranges

250 g runny honey

200 g ground almonds

g polenta

Orange polenta cake

This punch recipe easily scales down by half, or even all the way to festive drinks for two.

Under-the-Mistletoe Punch

allspice berries, cracked

cinnamon sticks

amontillado sherry (preferably Lustau)

dry vermouth (preferably Dolin)

cranberry juice cocktail

lemon juice

orange orange

Bring raw sugar, allspice, cloves, cinnamon, and 1⅓ cups water to a simmer in a small saucepan over medium heat. Remove from heat and let spices steep 10 minutes. Strain through a fine-mesh sieve into a small measuring glass or bowl (you’ll have 1½–1¾ cups syrup); let syrup cool. Cover and chill until cold, at least 30 minutes.

Do Ahead: Syrup can be made 1 month ahead. Keep chilled.

Stir spiced syrup, sherry, vermouth, cranberry juice, and lemon juice in a large pot or bowl.

If serving from a dispenser with a spigot, line sides at the bottom with a row of orange wheels and fill one-quarter full with crushed ice to hold orange wheels against sides. Create another layer of orange wheels and add just enough ice to hold them against sides. Repeat until dispenser is full. Pour punch over ice and top with fir sprigs, if desired. Serve punch in ice-filled glasses garnished with cranberries, cinnamon sticks, and orange wheels.

If serving in a punch bowl, add 4 cups ice cubes to punch and stir until very cold, about 1 minute. Remove ice with a slotted spoon. Ladle into ice-filled glasses garnished with cranberries, cinnamon sticks, and orange wheels.

Do Ahead: Punch (stirring in ice if serving in a punch bowl) can be made 8 hours ahead. Cover and chill.

Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, unsalted butter, eggs, unsalted butter, blueberry, chocolate chip, maple syrup

How To Make The Fluffiest Pancakes Recipe by Tasty

all-purpose flour

baking powder

baking soda

buttermilk

unsalted butter, 1 stick, melted

eggs,

blueberry, optional

chocolate chip, optional

maple syrup,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.

In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.

Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.

Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.

Let the batter rest for 15-30 minutes at room temperature.

Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.

Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.

Serve the pancakes with butter and maple syrup.

https://vid.tasty.co/output/101218/landscape_480/1530909210

In this homage to legendary Brooklyn Blackout Cake, there are three layers of rich, moist chocolate cake and two layers of creamy chocolate pudding. 

Blackout Chocolate Cake

Unsalted butter, room temperature (for pans)

Dutch-processed cocoa powder,

egg, room temperature

(packed) dark brown sugar

sour cream, room temperature

vegetable oil

Dutch-processed cocoa powder

cornstarch

milk

⅔ cup (packed) dark brown sugar

milk chocolate, chopped

golden syrup (such as Lyle’s Golden Syrup)

bittersweet chocolate, chopped

unsalted butter, room temperature

According to legend (a.k.a. the Internet), this decadent chocolate cake was first created by Ebinger’s bakery in Brooklyn, New York, and named after the blackout drills during World War II. To re-create it, we learned that patience is key: giving all the separate components time to chill yielded the best texture. Read more about the recipe here.

Arrange a rack in center of oven; preheat to 350°. Line two 8x2"-deep round cake pans with parchment paper. Grease with butter, then dust with cocoa powder, tapping out excess.

Sift flour, baking soda, baking powder, and remaining ¾ cup cocoa powder into a medium bowl, then whisk to combine. Whisk egg, egg yolk, brown sugar, sour cream, oil, vanilla, salt, and ¾ cup hot water in a large bowl until smooth. Whisk in dry ingredients until just combined.

Divide batter between prepared pans. Bake cake until a tester inserted into the center comes out clean, 25–35 minutes. Transfer pans to a wire rack; let cake cool completely in pan. Invert onto a plate, then invert again.

Do Ahead: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.

Whisk cocoa powder and cornstarch in a large saucepan. Whisk in cream until smooth and no lumps remain. Add egg yolks, milk, brown sugar, and salt; whisk to combine. Bring to a boil over medium-high heat, whisking occasionally, then reduce heat to low. Continue to cook, whisking, until thick and smooth, 1–2 minutes.

Remove from heat and add chocolate and vanilla, stirring until chocolate is melted and mixture is smooth. Strain through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly onto surface of hot pudding to prevent a skin from forming. Chill until cold, at least 2 hours.

Using a serrated knife and sawing in long, even strokes, carefully halve cakes lengthwise. Set aside the 3 prettiest layers for assembly. Crumble remaining layer with your fingers into fine crumbs (or push through a wire rack set inside a rimmed baking sheet). Place 1 layer, cut side up, on a platter or cake stand.

Remove plastic from chilled pudding and vigorously whisk until smooth. Using a rubber spatula, spread half of pudding over cake layer on stand, spreading to edges. Top with another cake layer, cut side down, and spread remaining pudding over cake. Top with third cake layer cut side down (leave top bare). Chill cake 1 hour and up to 8 to let pudding firm up.

Do Ahead: Pudding can be made 1 day ahead. Keep chilled.

Bring cream, syrup, and salt to a boil in a large saucepan over medium-high heat. Remove from heat and stir in chocolate, sour cream, and butter. Let sit, stirring occasionally, until chocolate and butter are melted and mixture is smooth and no streaks of white remain. Transfer to a medium bowl. Let frosting sit at room temperature, stirring every 30 minutes or so, until thickened and spreadable (it will look like a broken chocolate sauce at first, but magically, about 1½ hours later, it will start to thicken). Stir until smooth. (If your kitchen is warmer than 72°, chill frosting 5 minutes. Stir to combine cooler outer edges with warmer center, then chill another 5 minutes. It should be the consistency of sour cream; if not, chill another 5 minutes and stir.)

Spread frosting all over top and sides of chilled cake. The frosting on top should be as smooth and level as possible, but it’s okay if the sides look messy; the crumbs will hide any mistakes you make.

Place cake stand on a sheet tray. Take a handful of cake crumbs and press into sides of cake. Repeat, turning cake as you go, to completely cover sides in crumbs. Sprinkle crumbs on outside edges of top layer.

Do Ahead: Cake can be assembled 1 day ahead. Chill uncovered.

Cranberries aren’t just for Thanksgiving. I love to use them all winter long. They are bright, beautiful, high in vitamin C and antioxidants and of course they are lower in sugar than most fruits. 
This recipe will yield enough syrup for a double batch of waffles or to save some to drizzle over your favorite keto friendly ice-cream or yogurt.

No-Sugar Added Cranberry Syrup

cranberries

granulated sugar-free sweetener (I used allulose)

water

Place all the ingredients in a medium sauce pan and bring to a boil over high heat.

Reduce heat to medium and simmer the sauce until the cranberries burst and the sauce begins to thicken. This should take about 5- 10 minutes.

When the sauce is cooked remove the cinnamon stick and allow it to cool slightly.

Pour the sauce into a fine sieve placed over a mixing bowl and push it through with a spatula or the back of a large spoon. Continue working until all you have left in the strainer is skin and pulp and all the liquid is in the bowl.

You should have a ruby red, glossy syrup.

Chef Taffiny Elrod shows us how to make her No-Sugar Added Cranberry Syrup Recipe. You can get the full recipe at https://www.ketochow.xyz/2018/12/no-sugar-added-cranberry-syrup/

Taffiny says: Cranberries aren’t just for Thanksgiving. I love to use them all winter long. They are bright, beautiful, high in vitamin C and antioxidants and of course they are lower in sugar than most fruits. This recipe will yield enough syrup for a double batch of waffles or to save some to drizzle over your favorite keto friendly ice-cream or yogurt.

#keto #ketorecipes #ketochow #ketodiet

No-Sugar Added Cranberry Syrup Recipe

Crunchy shredded phyllo encases stretchy, gooey cheese in this traditional Middle Eastern dessert that's all about contrast. After baking up golden and crisp, the pastry is drenched in a floral rose and orange blossom syrup, which plays off the salty cheese and nutty pistachios, so it never gets too cloying. Don't worry if you can't find the traditional nabulsi or akkawi cheeses; stretchy mozzarella or cheese curds are a great substitute.

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