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Winter Moon by Nightt Angell

The Full Moon-January

A few names for January's full moon are the Full Wolf Moon, the Full Cold Moon and the Full Old Moon.

Enjoy the night sky. It's raining here, so I won't be able to see the moon. I will take a healing bath and reflect upon the year ahead.

Happy Twelfth Night of Christmas/Epiphany.

The Twelfth Night Revelers are out and about. Today is the Twelfth Night of Christmas and the Epiphany. It is also the first day of the Carnival Season where I live. It is affectionately known as "King's Day" in honor of the three kings/magi.  Today is the first day King Cakes are made and sold. Let the Christmas and Carnival spirit ring out. :) Winter blessings to all.

La nieve by *ELENADUDINA

http://elenadudina.deviantart.com

Happy Tenth Day of Christmas. Champagne Cream Puffs recipe from The Craving Chronicles.

Champagne Cream Puffs

Makes about 45 cream puffs

It you would prefer to make half as many puffs, halve the recipes for the pastry cream and chocolate glaze and freeze the other half the of the pate a choux puffs for later. You can also skip the chocolate glaze in favor of a dusting with powdered sugar.

These cream puffs are best served within a few hours of assembly, but if necessary hold up fairly well when chilled in the refrigerator overnight.

Ingredients
1 batch of Champagne Pastry Cream, below
1 batch of Pate a Choux Puffs, below
1 batch of Chocolate Glaze, below
* 1 metal decorating tip with a wide opening, such as Wilton 1M, 2A, or 230

Directions
Prepare the pastry cream first. Chill for at least 2 hours or up to overnight.

Pate a choux puffs can be prepared several hours before serving, or prepared ahead of time and stored in the freezer. If using immediately, let the puffs sit at room temperature. If frozen, thaw puffs at room temperature, then rewarm in a 350°F oven until warm and crisped.

Prepare the chocolate glaze an hour or so before assembly to allow time to firm up.

When ready to assemble the puffs, cut a small X in the side of each puff about halfway between the top and bottom. (You can do this in the same place you poked to release steam.) Fill a pastry bag fitted with wide-opening decorating tip with the champagne pastry cream. Insert tip into the X in the side of each puff and gently fill with pastry cream.

Once filled, dip the top of each cream puff in the chocolate ganache and set on a rack to firm up.

Serve within a few hours, or if necessary refrigerate overnight.

Champagne Pastry Cream

Adapted from Sprinkle Bakes

Resist the temptation to replace part of the heavy cream with milk. The acidity of the champagne will curdle the milk.

Ingredients
1/4 cup cornstarch
1 cup heavy cream, divided
1 cup champagne or prosecco
1/2 cup + 2 tablespoons granulated sugar
2 whole large eggs
4 large egg yolks
4 tablespoons unsalted butter
1 teaspoon vanilla extract

Directions
In a large bowl, whisk together cornstarch and 1/2 cup of heavy cream. Set aside.

In a saucepan, combine remaining 1/2 cup of heavy cream, champagne or prosecco, and sugar. Bring to a boil, stirring to dissolve sugar, then remove from heat.

Beat the eggs and egg yolks into the cornstarch mixture. While whisking constantly, slowly pour about 1/4 cup of the hot heavy cream mixture into the cornstarch mixture to temper the eggs. Return the rest of the heavy cream mixture to heat and return to a boil. Pour the cornstarch mixture into the pot, whisking constantly until the pastry cream reaches a pudding-like consistency. Remove from heat. Stir in butter and vanilla extract.

Pour pastry through a fine mesh sieve into a large bowl to remove any lumps. Cover and chill for at least 2 hours.

Pate A Choux Puffs

Adapted from Ready for Dessert by David Lebovitz
Makes about 45 small puffs

Ingredients
1 cup water
1/2 cup (1 stick) unsalted butter, cut into 1/2 inch pieces
2 teaspoons sugar
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs

Directions
Preheat oven to 425°F. Line two baking sheets with parchment paper or Silpat mats.

Bring water, butter, sugar and salt to a boil in a medium sauce pan over medium heat, stirring occasionally. As soon as the butter has melted and the mixture boils, using a spatula, stir in the flour all at once until a thick paste forms and pulls away from the sides of the pan. Remove from heat. Cool for 2 minutes, stirring occasionally.

Briskly beat the eggs in one at a time with a spatula, making sure each egg is fully incorporated before adding the next, until dough is smooth and shiny.

Fill a large zip-top food storage bag (or pastry bag) with the dough. Snip 1/2 inch off the bag tip and pipe small mounds of dough about as wide as a quarter and 1 inch high (about 1 inch apart) on the prepared baking sheets. You should get 20-24 (5 or 6 rows of 4) per baking sheet.

Bake one sheet at a time at 425°F for 15 minutes, then lower oven temperature to 375°F. Continue baking for another 10-15 minutes, or until puffs are golden brown on top and sides. Turn off oven and let puffs sit in the oven for 5 minutes. Remove from oven and poke each puff on the side with a paring knife to release steam. Cool completely on a wire rack.

Use puffs the same day they are baked, or freeze them in a zip-top freezer bag for up to a month.

Chocolate Glaze

Ingredients
4 tablespoons heavy cream
2 tablespoons milk
4 ounces bittersweet (dark) chocolate, finely chopped
1/2 cup confectioners’ sugar, sifted

Directions
Combine heavy cream, milk and chopped chocolate in a bowl and microwave on high for 30 seconds. Stir well. Continue microwaving in 10 second intervals, stirring in between, until chocolate is melted and mixture is smooth. Stir in confectioners’ sugar. Set aside to rest until spreadable but not runny. (You can pop it in the fridge for a little bit to speed this part up.)

http://cravingchronicles.com/2011/01/04/champagne-cream-puffs/

I was counting down the days wrong. Today is the tenth day of Christmas. :) 

Pink Champagne Cupcakes from Mrs. D. Loves to Eat.

Pink Champagne Cupcakes

2 cups plus 2 Tbsp. all-purpose flour
1 Tbsp. nonfat milk powder
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup unsalted butter, room temperature
1/4 cup vegetable oil
1 1/2 cups granulated sugar
5 large egg whites
1 tsp. vanilla extract
pink food coloring
1 cup dry Brut champagne or sparkling wine

Preheat oven to 350 degrees and line muffin pans with cupcake liners. In large bowl, whisk together the flour, milk powder, baking powder, and salt. In bowl of stand mixer fitted with the paddle attachment, combine butter, oil and granulated sugar. Beat until light and fluffy in texture and in color, about 3 minutes. Add egg whites, one at a time, scraping sides of bowl after each addition. Add vanilla extract and pink food coloring (a little goes a long way with this batter, so be careful) and beat to combine well. Scrape down sides of bowl to make sure all ingredients are incorporated, and slowly add flour mixture, then champagne. Stir slowly until mixture is almost combined. Remove from mixer and stir ingredients with large spatula until just barely combined. Pour mixture into prepared liners, and tap lightly to remove excess air bubbles.

Place into center of oven and bake for 19-21 minutes, or until toothpick inserted into center of cupcakes comes out clean. Remove from oven and let cool in pans for 5 minutes. Move to wire racks and let cool completely before decorating. Frost as desired.

Source: adapted from Good Things Catered

http://mrsdlovestoeat.blogspot.com/2010/04/pink-champagne-cupcakes-and-giveaway.html

Happy New Year!

Happy Eighth Day of Christmas. Champagne Truffles from Amy's Cooking Adventures.

Champagne Truffles

An Amy Original inspired by Vanilla Clouds and Lemon Drops

1 (8 oz) package cream cheese, softened

3 cups powdered sugar

4 Tbsp champagne

12 oz semi sweet Baker’s chocolate

1 lb vanilla almond bark

In the bowl of an electric mixture, beat the cream cheese until smooth and fluffy.  Slowly incorporate the powdered sugar.

While beating the cream cheese, melt the chocolate in the microwave or in a double boiler.

Turn the mixer to low speed and mix in the champagne and melted chocolate.  Cover and place the mixture into the refrigerator for 20-30 minutes or until cool.

Line two cookie sheets with waxed paper.  Using a 1 tablespoon scoop, scoop the filling into small balls and place on one of the prepared cookie sheets.  If sticky, place in the refrigerator for 10 minutes to cool again.

Meanwhile, melt the vanilla almond bark.  Using two forks, dip each ball into the almond bark to cover.  Place on a second prepared cookie sheet.   Drizzle with additional chocolate if desired.

Place in the refrigerator until the candy is hardened.  Then transfer to desired containers until ready to serve.  Refrigerate any leftovers.

http://amyscookingadventures.blogspot.com/2011/05/champagne-truffles.html