Hello to everyone who has been faithful enough to keep up with my blog! I know it's been awhile since I've posted a recipe on here and I am simply hoping that someone is still possibly visiting my website occasionally. I could go into the details as to why it's been so long since I've posted anything, but I highly doubt that anyone out there cares about the happenings of my personal life.
Needless to say, there will be a slight change in the recipes posted on here. As of recently, I have been tampering and falling in love with new and more evolved flavors other than my typical favorite--chocolate. Because of this, many of my upcoming recipes are going to be a little more advanced in their taste as opposed to more mundane brownie recipes. I hope this is ok with everyone--I hope that these new flavors will excite you as they did me as I was working away in the kitchen with my Itunes on shuffle. :) I also have the wonderful and new addition of my roommate and her awesome camera and photography skills, so the pictures posted on here should be elevating from what they used to be.
Crust:
3 1/2 oz. flaked almonds
6 oz. (3/4 cup) sugar
7 oz. plain sweet biscuits (I bought regular biscuit dough and added some white and brown sugar on top when I baked them).
3 1/2 oz. unsalted butter, melted
Filling:
8 oz. mascarpone cheese
8 oz. cream cheese, softened to room temperature
1 13-oz. can condensed milk
2 oz. (1/4 cup) honey
10 oz. (1 1/4 cups) cream
2 tsp. ground cinnamon
1. Preheat the oven to 300 degrees F. To make the praline, spread the almonds on a foil-lined, greased baking tray. Put the sugar in a pan with 1/2 cup water and stir over low heat until the sugar has dissolved. Bring to a boil, then simmer without stirring until the toffee is golden brown. Pour over the almonds (don't touch it!), then set aside to cool and harden before breaking into pieces.
2. Lightly grease a 23 cm. (9 inch) diameter springform tin and line the base with baking paper. Reserve about half the praline and finely chop the rest with the biscuits in a food processor. Stir in the butter, spoon int the base and press firmly on the side of the tin (I "skipped"/didn't see this step, so I just put all the mixture on the bottom for a thicker crust). Bake for 15 min. and then leave to cool.
3. To make the filling, process the mascarpone and cream cheese together until soft and creamy. Add the condensed milk and honey. Whip the cream until soft peaks form and then fold in slowly. Pour into the tin, sprinkle with cinnamon and swirl gently with a skewer or knife. Do not overmix. Freeze for several hours, or until firm, and decorate with the remaining praline.
Crust:
3 1/2 oz. flaked almonds
6 oz. (3/4 cup) sugar
7 oz. plain sweet biscuits (I bought regular biscuit dough and added some white and brown sugar on top when I baked them).
3 1/2 oz. unsalted butter, melted
Filling:
8 oz. mascarpone cheese
8 oz. cream cheese, softened to room temperature
1 13-oz. can condensed milk
2 oz. (1/4 cup) honey
10 oz. (1 1/4 cups) cream
2 tsp. ground cinnamon
1. Preheat the oven to 300 degrees F. To make the praline, spread the almonds on a foil-lined, greased baking tray. Put the sugar in a pan with 1/2 cup water and stir over low heat until the sugar has dissolved. Bring to a boil, then simmer without stirring until the toffee is golden brown. Pour over the almonds (don't touch it!), then set aside to cool and harden before breaking into pieces.
2. Lightly grease a 23 cm. (9 inch) diameter springform tin and line the base with baking paper. Reserve about half the praline and finely chop the rest with the biscuits in a food processor. Stir in the butter, spoon int the base and press firmly on the side of the tin (I "skipped"/didn't see this step, so I just put all the mixture on the bottom for a thicker crust). Bake for 15 min. and then leave to cool.
3. To make the filling, process the mascarpone and cream cheese together until soft and creamy. Add the condensed milk and honey. Whip the cream until soft peaks form and then fold in slowly. Pour into the tin, sprinkle with cinnamon and swirl gently with a skewer or knife. Do not overmix. Freeze for several hours, or until firm, and decorate with the remaining praline.
