Dolcé Oven FOR A SWEETER LIFE By Camila Cavalcanti
I could kill for dessert “You are what you eat so eat something sweet“
INTRODUCTION This book is for those looking to find delicious dessert recipes that they can do themselves. Anyone can cook any of the recipes within this book despite their busy schedules. Feel like a professional pastry chef by following the recipes and instructions described. This recipe book is compiled with delightful desserts found from all over the globe. There is no mystical secret in creating great desserts. All it takes is the patience to learn and to follow the easy instructions laid out with each recipes. Of course feel free to change any step provided to make the dessert your very own masterpiece. Get ready and enjoy creating these beautiful recipes! Bon Appétit!
“The more you weigh the harder you are to kidnap. Stay safe. Eat cake“
Contents
PAGE 05
DESSERT 01_
Margarita Cupcakes
PAGE 08
DESSERT 02_
Banana Pudding
PAGE 09
DESSERT 03_
Strawberry Cake
PAGE 12
DESSERT 04_
Raspberry Almond
PAGE 13
DESSERT 05_
Blueberry Cupcakes
PAGE 15
DESSERT 06_
Tiramisu
PAGE 17
DESSERT 07_
New York Cheesecake
PAGE 19
DESSERT 08_
Apple Pie
_ D E S S E R T
0 1 _
Margarita Cupcakes Everything’s better in cupcake form!
45 Minutes
18 People
Ingredients
Cook Process
1 c. (2 sticks) butter, softened
Preheat oven to 350° and line two muffin tins with 18
1 1/2 c. sugar
cupcake liners. In a large bowl using a hand mixer,
3 large eggs
beat butter and sugar until light and fluffy. Add eggs,
Juice of 3 limes, plus zest of 1 lime
one at a time, beating well after each addition. Add
1 tsp. pure vanilla extract
lime juice and zest and vanilla and mix.
2 c. all-purpose flour
In another large bowl, whisk together flour,
3 tbsp. cornstarch
cornstarch, baking powder, and salt. Add half the dry
1 1/2 tsp. baking powder
ingredients to the wet ingredients, beating until just
1 tsp. kosher salt
combined.
1/2 c. milk (preferably whole or 2%) FOR THE FROSTING
Pour in milk and mix until fully incorporated.
1 c. (2 sticks) butter, softened
Add remaining dry ingredients and stir until just
5 c. powdered sugar
combined. Fill cupcake liners 3/4 full with batter.
1/4 c. fresh lime juice
Bake until slightly golden and a toothpick inserted
1/4 c. tequila
into center of each cupcake comes out clean, about
Coarse salt, for garnish
25 minutes. Let cupcakes cool in pans 5 to 10 minutes,
Lime zest, for garnish
then transfer to a wire rack to cool completely.
Small lime wedges, for garnish In a large bowl using a hand mixer, beat butter, half of powdered sugar, lime juice, and tequila until light and fluffy. Add remaining powdered sugar and beat.
05
06
07
_ D E S S E R T
0 2 _
Banana Pudding It’s not super classy but always welcome at any party because people can’t not dig into it.
25 Minutes
10 People
Cook Process
Ingredients
In a large mixing bowl, combine milk, vanilla pudding mix and
1 1/3 c. milk
sweetened condensed milk. Whisk thoroughly, breaking up
1 package instant vanilla
any lumps, and refrigerate for at least 5 minutes, or until set.
pudding mix
In another large bowl, combine heavy cream and vanilla.
1 can sweetened condensed
Beat until stiff peaks form, 2 to 3 minutes. Set aside half of
milk (14 oz.)
the mixture for topping the dish. Fold remaining half into the
3 c. heavy cream
pudding mixture.
1 tsp. pure vanilla extract 1 box vanilla wafer cookies
Cover the bottom of a 3-quart trifle dish with vanilla wafers.
(12 oz.)
Top with one-third of the pudding mixture. Cover with another
4 bananas, sliced into coins
layer of the wafer cookies you may want to also stand some
2 tsp. sugar
cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices. Continue layering the pudding, wafer cookies and banana slices until you reach the top, ending with a final layer of banana pudding. Refrigerate for at least 3 hours, or up to overnight. Sweeten the remaining whipped cream: Add sugar to whipped cream, stirring to combine. Just before serving, dollop on top of the banana pudding, then sprinkle crumbled wafer cookies on top.
08
_ D E S S E R T
0 3 _
Strawberry Cake Making strawberry compote is easier than you’d think.
20 Minutes
10 People
Cook Process
Ingredients
In a food processor, puree strawberries then add to a small
2 c. all-purpose flour
saucepan with sugar and lemon juice. Place over medium low
3 tbsp. cornstarch
heat. Cook, stirring often, until reduce by about half, about
1 1/2 tsp. baking powder
25 minutes. You should have about 1½ cups of strawberry
1/2 tsp. baking soda
compote. Remove from heat and let cool completely.
1 tsp. kosher salt 1/2 c. (1 stick) butter, softened
Preheat oven to 350° and grease and line two 8” round cake
1 c. granulated sugar
pans. In a large bowl, whisk together flour, cornstarch, baking
2 large eggs
powder, baking soda, and salt.
3/4 c. strawberry compote 1 tsp. pure vanilla extract
In another large bowl, with a hand mixer, beat together butter
3/4 c. milk
and sugar until light and fluffy. Add eggs, one at a time,
Pink food coloring (optional)
beating well after each addition. Beat in strawberry compote
2 (8-oz.) blocks cream cheese,
and vanilla until fully incorporated then add milk. Add dry
softened
ingredients, mixing until just combined.
1/2 c. butter, softened 1/4 c. strawberry compote
Divide batter evenly into prepared pans and bake until a
6 c. powdered sugar
toothpick inserted into the middle of each comes out clean, 25
2 tbsp. heavy whipping cream
minutes. Let cakes cool for 15 minutes then invert onto cooling
1 tsp. vanilla extract
racks to cool completely.
Pinch kosher salt Fresh strawberries, for garnish
Make frosting: In a large bowl using a hand mixer, beat cream cheese and butter until no lumps remain, then beat in strawberry compote. 09
(optional)
10
Raspberry Almond 11
_ D E S S E R T
0 4 _
This recipe went through multiple rounds of testing to make sure the almond come out just right. That’s the butter doing its job.
85 Minutes
Cook Process
Ingredients
Preheat oven to 325ÂşF. Blend and pulse the 1/2 cup nuts in a
1/2 cup raw almonds with skins,
food processor with the sugar until mixture resembles coarse
plus about 18 whole almonds
sand. (If there are a couple small chunks of nuts that is fine.)
for decorating
Add the butter, vanilla and almond extracts, and the salt, and
2/3 cup sugar, plus more for top
pulse until creamy. Add the flour and continue to pulse to
14 Tbsp unsalted butter (7 oz, 1 3/4
make a soft dough.
sticks), softened, cut into pieces 2 tsp pure vanilla extract
Turn the dough out into a 9-inch tart pan and spread it out
1/4 tsp almond extract
evenly with an off-set spatula. Dip the spatula in a little warm
1/2 tsp fine salt
water to help smooth and even the surface of the shortbread.
1 1/2 cups all-purpose flour
Cover and freeze until firm, about 20 minutes.
1 large egg white, beaten
Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes. Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.) Serve. Store in a tightly sealed container for up to 5 days.
12
_ D E S S E R T
0 5 _
Blueberry Cupcakes These blueberry cupcakes are breakfast for dessert
25 Minutes
10 People
Cook Process Make the cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries. Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack. Make the icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners’ sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.
13
Ingredients
1/2 cup raw almonds with skins, plus about 18 whole almonds for decorating 2/3 cup sugar, plus more for top 14 Tbsp unsalted butter (7 oz, 1 3/4 sticks), softened, cut into pieces 2 tsp pure vanilla extract 1/4 tsp almond extract 1/2 tsp fine salt 1 1/2 cups all-purpose flour 1 large egg white, beaten
14
_ D E S S E R T
0 6 _
Tiramisu Strong brewed coffee can be used in place of the espresso.
30 Minutes
8 People
Ingredients 1/2 cup white sugar 3 eggs, separated 2 tablespoons brandy 2 cups brewed espresso, cooled, divided 2 (8 ounce) packages mascarpone cheese 1 pinch white sugar 30 ladyfingers (such as SavoiardiÂŽ) 3 tablespoons unsweetened cocoa powder
15
Cook Process Beat 1/2 cup sugar, egg yolks, brandy, and 1 tablespoon espresso together in a bowl using an electric mixer until smooth, 2 to 3 minutes. Add mascarpone cheese to sugar-egg mixture and beat until well blended, 3 to 5 minutes. Beat egg whites and a pinch sugar in a bowl using an electric mixer until stiff peaks form. Gently fold egg whites into mascarpone mixture. Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into the espresso and arrange on a serving platter in 2 horizontal rows of 6 with 2 1/2 ladyfingers in opposite direction on both ends to form a rectangular shape. Spread 1/2 of the mascarpone mixture onto the ladyfinger layer and dust with 1/2 of the cocoa powder. Repeat with remaining ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder. Refrigerate tiramisu until ladyfingers have softened from the espresso and mascarpone mixture, 2 to 3 hours.
16
_ D E S S E R T
Ingredients 15 graham crackers, crushed 2 tablespoons butter, melted 4 (8 ounce) packages cream cheese 1 1/2 cups white sugar 3/4 cup milk 4 eggs 1 cup sour cream
0 7 _
New York Cheesecake
1 tablespoon vanilla extract This cake is easy to make, and it’s so delicious.
30 Minutes
17
8 People
Cook Process Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
18
Ingredients 1 recipe pastry for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/4 cup water 1/2 cup white sugar 1/2 cup packed brown sugar 8 Granny Smith apples - peeled, cored and sliced
19
_ D E S S E R T
0 8 _
Apple Pie Dessert is the point of fall, isn’t it? These easy recipes are the perfect way to celebrate autumn.
30 Minutes
8 People
Cook Process Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
20
DESSERT ALWAYS HAS TO BE BEAUTIFUL AND DELICIOUS, NEVER MORE BEAUTIFUL THAN DELICIOUS
GET IN TOUCH
www.dolceoven.com info@dolceoven.com facebook.com/dolceoven twitter.com/dolceoven instagram.com/dolceoven