Basics

Here are a few of my basic, staple recipes that can be used for a variety of desserts.

Caramel

(sauce form)

Dissolve 1 cup of sugar in 5 tbsp of water in a small saucepan over medium heat. Let cook, swirling the pot occasionally, until the caramel is amber (darker the color, deeper the flavor). Remove from heat and add 1/3 cup cold butter. Stir in 1/2 cup heavy cream. Refrigerate until cool.

Chocolate Ganache

  • 4 tps. light corn syrup
  • 3 tbsp. butter (cut into small chunks)
  • 1 cup heavy cream
  • 8 oz dark chocolate
  • drop of vanilla
  1. In a small saucepan over medium-high heat, stir together the cream, vanilla, and corn syrup. When the edges begin to bubble, remove from the heat.
  2. Add the chocolate, wait 2 minutes, then whisk until smooth. Add the butter and whisk.
  3. Refrigerate or just leave the ganache at room temperature until it thickens. (1-2 hours)

Ice Cream Base

(*does not include ice cream flavor, not a full recipe!*)

  • 3 large egg yolks
  • 1/4 cup sugar
  • Pinch of salt
  • 1 cup whole milk
  • 1 cup maple syrup, preferably grade B
  • 2 cups heavy cream

Whisk the egg yolks, sugar and salt in a bowl until pale yellow. Transfer to a saucepan and whisk in the milk. Cook over medium heat, stirring, until almost simmering (the mixture should be thick enough to coat a spoon). Transfer to a bowl and refrigerate until cold, about 30 minutes. Before churning, add heavy cream.

Chocolate Buttercream

2 sticks (1 cup) of softened butter
1 cup shortening
1 bag (2 lb, 3 3/4 cups) powdered sugar
5 tbsp. milk

5 tbsp. cocoa powder

1/2 cup melted dark chocolate chips

1. Beat the butter and shortening together, then add sugar 1/2 cup at a time.
2. Beat in milk, melted chocolate, and cocoa powder. Mix until the consistency is light and fluffy.

Vanilla Buttercream

2 sticks (1 cup) of softened butter
1 cup shortening
1 bag (2 lb, 3 3/4 cups) powdered sugar
5 tbsp. milk

1/2 tsp vanilla extract

1. Beat the butter and shortening together, then add sugar 1/2 cup at a time.
2. Beat in milk and vanilla. Mix until the consistency is light and fluffy.

Rosemary Syrup

Simmer together 1 cup of water, 1/4 cup sugar, and 6-8 sprigs of fresh rosemary in a small saucepan for 5 minutes then chill and strain.