BOSTON CREAM CUPCAKES

What You'll Need

For the Pastry Cream:

• One Third cups heavy cream
• Three egg yolks
• One Third cup granulated sugar
• 1/8 tsp salt
• Four teaspoons cornstarch
• Two tablespoons unsalted butter, chilled and cut into 2 pieces
• One half teaspoons vanilla extract

For the Cupcakes:

• Three quarter cups all-purpose flour
• One cup granulated sugar
• One half teaspoons baking powder
• Three quarter teaspoon salt
• Twelve tablespoons unsalted butter, softened but still cool, cut into Twelve pieces
• Three eggs
• Three quarter cup whole milk
• One half teaspoons vanilla extract

For the Chocolate Glaze:

• Three quarter cup heavy cream
• One quarter cup light corn syrup
• Eight ounces bittersweet chocolate, finely chopped
• One half teaspoon vanilla extract

How to Make It

Make the Pastry Cream:

1. Heat the heavy cream in a medium saucepan over medium heat until simmering, stirring occasionally.
2. Meanwhile, whisk the egg yolks, sugar and salt together in a medium bowl.
3. Add the cornstarch and whisk until the mixture is pale yellow and thick, about 15 seconds.
4. When the cream reaches a full simmer, slowly whisk it into the yolk mixture.
5. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it's a thick pudding consistency, One to Two minutes.
6. Remove the pan from the heat and whisk in the butter and vanilla extract until the butter is completely melted.
7. Transfer the pastry cream to a small bowl and press plastic wrap directly on the surface.
8. Refrigerate until set, at least Two hours or up to Two days.

Make the Cupcakes:

9. Preheat oven to 350 degrees F.
10. Line a standard 12-cup muffin pan with paper liners and set aside.
11. In the bowl of a stand mixer fitted with paddle attachment, combine the flour, sugar, baking powder and salt on medium-low speed.
12. Add the butter and mix until the mixture resembles coarse sand.
13. Add the eggs, gently mixing until incorporated.
14. Add the milk and vanilla extract; to avoid splatter, blend on low and then increase to medium, mixing until light and fluffy and no lumps remain, about Three minutes, stopping to scrape the sides and bottom of the bowl halfway through.
15. Batter will be almost a bit "foamy" to the touch.
16. Fill the muffin cups three-quarters full and bake until a toothpick inserted into the center of a cupcake comes out clean, 19-20 minutes.
17. Let the cupcakes cool in the pan for Five minutes, then transfer them to a wire rack to cool completely.

Make the Glaze:

18. Combine the heavy cream, corn syrup, chocolate and vanilla in a small saucepan over medium heat, stirring constantly, until smooth.
19. Set the glaze aside to cool and thicken at room temperature at least One hour.

Assemble the Cupcakes:

20. Using a paring knife, cut into the center of the cupcake at a 45-degree angle about 1/8-inch from the edge and cut all the way around.
21. Remove the cone and cut away all but the top One quarter inch, leaving a small disk of cake.
22. Fill the inside of each cupcake with room-temp pastry cream and top with the disk of cake.
23. Spread the chocolate glaze over top of each cupcake, covering the top completely.
24. Refrigerate the cupcakes until the glaze is set, about Ten minutes.
25. Serve at room temp.

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes,culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs,

Strawberry pretzel salad Recipe

What You'll Need

• One (Eight-ounce) can crushed pineapple
• One (Eight-ounce) container whipped topping
• One (Eight-ounce) package cream cheese
• Three Quarter cup melted butter
• Three tablespoons sugar, plus Three quarter cup sugar
• Two (Ten-ounce) packages frozen strawberries
• Two (Three-ounce) packages strawberry gelatin dessert mix
• Two cups boiling water
• Two cups crushed pretzels (I use Rold Gold Sticks)
• Whipped topping or whipped cream, to garnish

How to Make It

1. Preheat oven to 400 degrees F.
2. For the crust, mix the pretzels, butter, and 3 tablespoons of sugar.
3. Press this mixture into a 9 by 13-inch pan and bake for Seven minutes.
4. Set aside and allow to cool.
5. In a mixing bowl, beat together the cream cheese and Three quarter cup of sugar.
6. Fold in the whipped topping, and spread over the cooled crust.
7. Refrigerate until well chilled.
8. In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly.
9. Add the strawberries and pineapple, and pour over the cream cheese mixture.
10. Refrigerate until serving time.
11. To serve, cut slices and serve with a dollop of whipped topping.

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes,culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs,

TACO SOUP RECIPE

What You'll Need

• Two lbs lean ground beef
• One medium yellow onion, chopped
• Two 15 oz cans stewed tomatoes - regular
• One 10 oz can rotel tomatoes
• One 14 oz can pinto beans
• One 14 oz can ranch style beans
• One 14 oz can corn kernels
• Two cups chicken or vegetable broth
• One cup water

How to Make It

1. Brown ground beef in large soup pot with salt, pepper, chopped onion and garlic powder.
2. Drain.
3. Put all the other ingredients in the pot with cooked beef and cook for 1 hour.
4. You can top with grated cheese and crumbled tortilla chips if you like.

POTATO SOUP Recipe

What You'll Need

• two halfs pounds baby red potatoes, sliced into small bite sized pieces
• One half lb. uncooked bacon, finely diced
• One medium onion, diced
• One teaspoon salt
• One teaspoon black pepper
• three quarter cup salted butter
• three quarter cup flour
• One quarter bunch freshly chopped parsley
• One cup whipping cream
• One quarter bunch celery, diced
• Eight cups milk
• Three cups water
• Four chicken bouillon cubes (use One cup of the hot potato water to dissolve, then use the Three cups of water)

For garnish

• Shredded cheese
• fried bacon bits
• chopped green onions

How to Make It

1. In large pot, boil potatoes in water 10 minutes.
2. Drain and set aside.
3. In sauté pan, cook bacon until crisp.
4. Drain bacon fat and place on paper towel over plate to drain more.
5. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes.
6. To the large potato pan, add milk, water, bullion, salt and pepper.
7. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often.
8. Do not let mixture boil.
9. In small, heavy saucepan melt butter.
10. Add flour and mix well.
11. Cook over medium-low heat until mixture bubbles, stirring Two to Three minutes to make a roux.
12. While constantly stirring soup, add roux slowly until soup is thick and creamy, about Four minutes.
13. Stir in parsley, reserved potatoes, and cream.
14. Garnish with cheese, bacon bits, onions or all three.
15. Serve hot

BACON BREAD Recipe

What You'll Need

• twelve bacon strips, diced
• one loaf (One pound) frozen bread dough, thawed
• two tablespoons olive oil, divided
• one cup (Four ounces) shredded part-skim mozzarella cheese
• one envelope (One ounce) ranch salad dressing mix

How to Make It

1. In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels.
2. Roll out dough to 1/2-in.
3. thickness; brush with 1 tablespoon of oil.
4. Cut into 1-in. pieces; place in a large bowl.
5. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
6. Arrange pieces in a 9-in. x 5-in.
7. oval on a greased baking sheet, layering as needed.
8. Cover and let rise in a warm place for 30 minutes or until doubled.
9. Bake at 350° for 15 minutes.
10. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.

Melt-In-Your-Mouth Chicken Breasts

What You'll Need

• Four boneless chicken breast halves
• One half teaspoons seasoning salt
• One half teaspoon ground black pepper
• One teaspoon garlic powder
• One cup mayonnaise
• One half cup freshly grated parmesan cheese

How to Make It

1. Mix mayonnaise, cheese and seasonings.
2. Spread mixture over chicken breast and place in baking dish.
3. Bake at 375°F for 45 minutes.

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes,culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes, culinary institute of america, cooking classes atlanta, pastry chef, health food, health foods, diabetic recipes, Healthy Food, Healthy Eating, home meal delivery, healthy diet plans, Healthy Snacks, Online Cooking, prepared meals, cooking websites, kitchen, Healthy Meals, fast food, family dinner, healthy recipes, diabetes diet, diet programs,

Very Salsa Recipe

What You'll Need

• sixe tomatoes
• thres jalapenos (warning: hot)
• five cloves garlic
• thres limes juice (hell, I even threw in some of the pulp)
• one tbsp cumin
• one tsp sea salt (More can always be added but not taken away!)
• one tsp chili powder
• one medium white onion
• 1/2 a medium red onion
• one cup cilantro (I’m a fiend- so a little less if you aren’t)

How to Make It

1. Preheat oven to 350F.
2. one cup (2-3 ears) of grilled/pan fried corn.
3. If pan frying it, try putting in 3 tbsps of pineapple juice and tow tbsp EVOO.
4. Since you are using pans now, I would probably add the garlic, salt, 1/2 the cilantro, cumin and chili powder now.
5. Sweeten it up with some diced fruit of your choice- pineapple, mango, peach