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What to do with Dulce de Leche?
- Thread starter traca
- Start date
melissa-dallas
Well-known member
It's wonderful to fill between cake layers (nt)
I was told it's like cajeta and can be used same way... there was a thread >>
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=22905
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=22905
mariadnoca
Moderator
Dulce de Leche Ice Cream Cake With Brownie Base!
Dulce de Leche Ice Cream Cake With Brownie Base
Serving Size: 8 Preparation Time :0: 45
Amount Measure Ingredient -- Preparation Method
Brownie Base:
1 4-oz bar German sweet chocolate -- coarsely chopped
1/2 cup butter
1 cup sugar
1/2 cup flour
3 large eggs
1 teaspoon vanilla
6 ounces Nutella
1 quart Dulce de Leche ice cream
Topping:
1 cup Heavy cream
1 teaspoon sugar
1 teaspoon vanilla
Shaved chocolate
3 tablespoons Nutella
Melt chocolate and butter in a saucepan; cool. Add next four ingredients and mix well. Pour into a buttered 9 inch springform pan. Bake at 350 for 30-35 minutes. Cool. Spread with Nutella, but don't spread all the way to the edge. Cover and freeze until firm.
Spread ice cream over frozen brownie base. Cover and freeze.
Whip cream with vanilla and sugar. Spread or pipe over frozen ice cream. Top with shaved chocolate. Put Nutella in a baggie, snip-off end, twist, and drizzle over chocolate and whipped cream. Freeze. Let cake sit out about 20 minutes before serving. Slice with a warm knife.
Maria's Notes:
I've made this several times and I haven't liked the brownie base as it seems to firm up too much and makes it really difficult to cut. I now use the Supernatural Brownie recipe cut in half for the base and it is simply wonderful!
Make sure you cut this recipe in half for the ice cream cake!
Supernatural Brownies
by Nick Malgieri
2 sticks (1/2 pound) unsalted butter
8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
One 13x9x2-inch pan, buttered and lined with buttered parchment or foil
1. Set the rack in the middle of the oven and preheat to 350 degrees.
2. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heat proof bowl and set over pan of water. Stir occasionally until melted.
3. Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla. Stir in the chocolate and butter mixture, then fold in the flour.
4. Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
5. To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares.
Makes about twenty-four 2-inch brownies
Dulce de Leche Ice Cream Cake With Brownie Base
Serving Size: 8 Preparation Time :0: 45
Amount Measure Ingredient -- Preparation Method
Brownie Base:
1 4-oz bar German sweet chocolate -- coarsely chopped
1/2 cup butter
1 cup sugar
1/2 cup flour
3 large eggs
1 teaspoon vanilla
6 ounces Nutella
1 quart Dulce de Leche ice cream
Topping:
1 cup Heavy cream
1 teaspoon sugar
1 teaspoon vanilla
Shaved chocolate
3 tablespoons Nutella
Melt chocolate and butter in a saucepan; cool. Add next four ingredients and mix well. Pour into a buttered 9 inch springform pan. Bake at 350 for 30-35 minutes. Cool. Spread with Nutella, but don't spread all the way to the edge. Cover and freeze until firm.
Spread ice cream over frozen brownie base. Cover and freeze.
Whip cream with vanilla and sugar. Spread or pipe over frozen ice cream. Top with shaved chocolate. Put Nutella in a baggie, snip-off end, twist, and drizzle over chocolate and whipped cream. Freeze. Let cake sit out about 20 minutes before serving. Slice with a warm knife.
Maria's Notes:
I've made this several times and I haven't liked the brownie base as it seems to firm up too much and makes it really difficult to cut. I now use the Supernatural Brownie recipe cut in half for the base and it is simply wonderful!
Make sure you cut this recipe in half for the ice cream cake!
Supernatural Brownies
by Nick Malgieri
2 sticks (1/2 pound) unsalted butter
8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
One 13x9x2-inch pan, buttered and lined with buttered parchment or foil
1. Set the rack in the middle of the oven and preheat to 350 degrees.
2. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heat proof bowl and set over pan of water. Stir occasionally until melted.
3. Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla. Stir in the chocolate and butter mixture, then fold in the flour.
4. Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
5. To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares.
Makes about twenty-four 2-inch brownies
mariadnoca
Moderator
Alfajores de Dulce de Leche (Caramel Sandwich Cookies)
Alfajores de Dulce de Leche
(Caramel Sandwich Cookies)
PREP AND COOK TIME: About 1 1/2 hours, plus at least 30 minutes to chill
MAKES: 18 to 25 sandwiches
About 1 cup (1/2 lb.) butter or margarine, at room temperature
2/3 cup sugar
2 large egg yolks
1 large egg
3 tablespoons dark rum
1 teaspoon vanilla
About 2 cups all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
About 1 3/4 cups dulce de leche or caramel sauce
About 1 cup sweetened flaked dried coconut
1. In a large bowl, with a mixer on medium speed, beat 1 cup butter and
sugar until smooth. Add egg yolks, whole egg, rum, and vanilla and beat
until well blended.
2. In a medium bowl, mix 2 cups flour, cornstarch, and baking powder. Stir
into butter mixture, then beat until well blended. Divide dough in half,
press each half into a disk, wrap in plastic wrap, and freeze until firm,
about 30 minutes.
3. Unwrap dough. On a lightly floured surface, with a floured rolling pin,
roll one disk at a time to about 1/8 inch thick. With a floured, 2- to
3-inch round cutter, cut out cookies. Place about 1 inch apart on buttered
12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and
cut out remaining cookies.
4. Bake in a 350° regular or convection oven until cookie edges just begin
to brown, about 10 minutes. If baking two sheets at once in one oven,
switch their positions halfway through baking. Let the cookies cool on
sheets for 5 minutes, then use a wide spatula to transfer them to racks to
cool completely.
5. Turn half the cookies bottom side up and spread each with about 1
tablespoon dulce de leche. Top with remaining cookies, bottom side down.
Place coconut in a shallow bowl. Gently squeeze each sandwich until
filling begins to ooze out sides, then roll edges in coconut.
Alfajores de Dulce de Leche
(Caramel Sandwich Cookies)
PREP AND COOK TIME: About 1 1/2 hours, plus at least 30 minutes to chill
MAKES: 18 to 25 sandwiches
About 1 cup (1/2 lb.) butter or margarine, at room temperature
2/3 cup sugar
2 large egg yolks
1 large egg
3 tablespoons dark rum
1 teaspoon vanilla
About 2 cups all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
About 1 3/4 cups dulce de leche or caramel sauce
About 1 cup sweetened flaked dried coconut
1. In a large bowl, with a mixer on medium speed, beat 1 cup butter and
sugar until smooth. Add egg yolks, whole egg, rum, and vanilla and beat
until well blended.
2. In a medium bowl, mix 2 cups flour, cornstarch, and baking powder. Stir
into butter mixture, then beat until well blended. Divide dough in half,
press each half into a disk, wrap in plastic wrap, and freeze until firm,
about 30 minutes.
3. Unwrap dough. On a lightly floured surface, with a floured rolling pin,
roll one disk at a time to about 1/8 inch thick. With a floured, 2- to
3-inch round cutter, cut out cookies. Place about 1 inch apart on buttered
12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and
cut out remaining cookies.
4. Bake in a 350° regular or convection oven until cookie edges just begin
to brown, about 10 minutes. If baking two sheets at once in one oven,
switch their positions halfway through baking. Let the cookies cool on
sheets for 5 minutes, then use a wide spatula to transfer them to racks to
cool completely.
5. Turn half the cookies bottom side up and spread each with about 1
tablespoon dulce de leche. Top with remaining cookies, bottom side down.
Place coconut in a shallow bowl. Gently squeeze each sandwich until
filling begins to ooze out sides, then roll edges in coconut.
mariadnoca
Moderator
Dulce de Leche Brownies
Dulce de Leche Brownies
2/3 cup evaporated milk
1 package chocolate cake mix (18.25 ounces)
3/4 cup butter
1 cup semisweet chocolate chips
1 cup chopped walnuts
14 ounces dulce de leche
Preheat oven to 350 degrees F (175c)
Grease an 8x10 baking pan
Combine cake mix, 1/2 of the evaporated
milk, the butter and the chopped nuts. Mix
until combined and spread 1/2 the batter
into the prepared pan.
Bake for 6 minutes
Melt the dulce de leche with the remaining
evaporated milk in a small pan.
Remove brownies from oven and sprinkle with
choc chips, the pour over the caramel
mixture. Spread the remaining batter over
the top as much as possible, softening in
oven if necessary.
Return pan to the oven for an additional 18
minutes -
Cool and cut in small squares
Dulce de Leche Brownies
2/3 cup evaporated milk
1 package chocolate cake mix (18.25 ounces)
3/4 cup butter
1 cup semisweet chocolate chips
1 cup chopped walnuts
14 ounces dulce de leche
Preheat oven to 350 degrees F (175c)
Grease an 8x10 baking pan
Combine cake mix, 1/2 of the evaporated
milk, the butter and the chopped nuts. Mix
until combined and spread 1/2 the batter
into the prepared pan.
Bake for 6 minutes
Melt the dulce de leche with the remaining
evaporated milk in a small pan.
Remove brownies from oven and sprinkle with
choc chips, the pour over the caramel
mixture. Spread the remaining batter over
the top as much as possible, softening in
oven if necessary.
Return pan to the oven for an additional 18
minutes -
Cool and cut in small squares
mariadnoca
Moderator
Pancakes With Dulce De Leche
Pancakes With Dulce De Leche
3/4 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
2 eggs
2/3 cup milk
1/3 cup water
1 cup dulce de leche
2 tablespoons melted butter
Sugar, for garnish
Whipped cream, for garnish
Mint sprigs, for garnish
In a bowl combine flour, salt, baking powder, milk, eggs and water.
Stir to combine and refrigerate for 3 to 6 hours.
Preheat oven at 350 degrees.
Heat a 8-inch non-stick pan. Pour about 3 to 4 ounces of batter into
the pan and swirl the pan to coat the pan evenly. When the edges
begin to brown, peel the pancakes from the pan and flip over. After
30 seconds, remove the pancake from the pan. When all the pancakes
are done, fill them with 1 to 2 tablespoons of dulce de leche and
roll them up. Brush with melted butter and sprinkle with sugar. Warm
in oven for 1 or 2 minutes. Remove from oven, sprinkle with sugar,
and caramelize with a propane gas torch. Serve with whipped cream
and garnish with mint sprigs.
Yield: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Pancakes With Dulce De Leche
3/4 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
2 eggs
2/3 cup milk
1/3 cup water
1 cup dulce de leche
2 tablespoons melted butter
Sugar, for garnish
Whipped cream, for garnish
Mint sprigs, for garnish
In a bowl combine flour, salt, baking powder, milk, eggs and water.
Stir to combine and refrigerate for 3 to 6 hours.
Preheat oven at 350 degrees.
Heat a 8-inch non-stick pan. Pour about 3 to 4 ounces of batter into
the pan and swirl the pan to coat the pan evenly. When the edges
begin to brown, peel the pancakes from the pan and flip over. After
30 seconds, remove the pancake from the pan. When all the pancakes
are done, fill them with 1 to 2 tablespoons of dulce de leche and
roll them up. Brush with melted butter and sprinkle with sugar. Warm
in oven for 1 or 2 minutes. Remove from oven, sprinkle with sugar,
and caramelize with a propane gas torch. Serve with whipped cream
and garnish with mint sprigs.
Yield: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
mariadnoca
Moderator
CHOCOLATE-DULCE DE LECHE FROSTING
CHOCOLATE-DULCE DE LECHE FROSTING
1 can dulce de leche (about 400g)
11 tbsp. butter
5 oz. semi-sweet chocolate
Cook 1/2 of dulce de leche and the chocolate in a double boiler. Once it melts add butter and the rest of the dulce the leche. Cook until well blended.
This is really good, but a little slippery. It goes very well with a white or pound cake.
CHOCOLATE-DULCE DE LECHE FROSTING
1 can dulce de leche (about 400g)
11 tbsp. butter
5 oz. semi-sweet chocolate
Cook 1/2 of dulce de leche and the chocolate in a double boiler. Once it melts add butter and the rest of the dulce the leche. Cook until well blended.
This is really good, but a little slippery. It goes very well with a white or pound cake.
mariadnoca
Moderator
This is a long time favorite that is a real crowd pleaser...
note it is MUCH better if you sub the brownie base with the other recipe as it is much more tender with a deeper chocolate flavor and deeper chocolate? Well what can be bad there, lol!!!
Thank you Charlie for posting this a long time ago over at Gail's!
note it is MUCH better if you sub the brownie base with the other recipe as it is much more tender with a deeper chocolate flavor and deeper chocolate? Well what can be bad there, lol!!!
Thank you Charlie for posting this a long time ago over at Gail's!
My favorite breakfast spot...The Dish
it's on Leary Way between Freemont and Ballard (the area has been nicknamed 'free-lard').
The Dish uses great ingredients and makes the fluffiest omlettes. I love their eggs benedict too.
A friend of mine and I used to go here every Sunday morning. After waiting tables on Saturday night, it was so nice to come to the Dish and be taken care of. The food is really good and it's consistent. I just love that place!
Another friend is coming in town from NYC next week and she rang me up..."Can we meet at the Dish?" I can't wait to go next week. smileys/smile.gif
Enjoy your shopping spree in town...and be sure to stop by a place called Dyso in Westlake mall. They've got all kinds of great kitchen stuff and most everything in the store is $1.50. My friend recently loaded up on all kinds of plates, and little Asian-inspired dishes. It's a bargain, for sure.
http://www.tripadvisor.com/Restaurant_Review-g60878-d463477-Reviews-Dish-Seattle_Washington.html
it's on Leary Way between Freemont and Ballard (the area has been nicknamed 'free-lard').
The Dish uses great ingredients and makes the fluffiest omlettes. I love their eggs benedict too.
A friend of mine and I used to go here every Sunday morning. After waiting tables on Saturday night, it was so nice to come to the Dish and be taken care of. The food is really good and it's consistent. I just love that place!
Another friend is coming in town from NYC next week and she rang me up..."Can we meet at the Dish?" I can't wait to go next week. smileys/smile.gif
Enjoy your shopping spree in town...and be sure to stop by a place called Dyso in Westlake mall. They've got all kinds of great kitchen stuff and most everything in the store is $1.50. My friend recently loaded up on all kinds of plates, and little Asian-inspired dishes. It's a bargain, for sure.
http://www.tripadvisor.com/Restaurant_Review-g60878-d463477-Reviews-Dish-Seattle_Washington.html