Decadent Dragon Bakery » Candies http://decadentdragonbakery.com desserts crafted with gourmet, local and unique ingredients. Tue, 28 May 2013 13:00:26 +0000 en-US hourly 1 http://wordpress.org/?v=3.5.1 Simple Orange Sugar Recipe http://decadentdragonbakery.com/simple-orange-sugar/ http://decadentdragonbakery.com/simple-orange-sugar/#comments Tue, 09 Apr 2013 13:00:08 +0000 Beth @ Decadent Dragon http://decadentdragonbakery.com/?p=1855 Citrus Sugar Recipe
A simple recipe for a lazy afternoon. This Orange Sugar is a great way to use the zest from your winter citrus fruit. Perfect in baked goods, tea and cocoa. You’ll find many uses for this versatile flavored sugar.

It only takes about 30 minutes to make the sugar, which lasts for weeks if stored in a cool, dry place.

All you need to make orange sugar is a few fresh oranges, sugar, a zester and an oven. It’s very easy! And this recipe can easily be doubled to make as much as you’d like. When packaged in mason jars, it makes a sweet gift.

Orange Sugar Recipe

Orange Sugar Recipe
Prep Time: 5 minutes | Bake Time: 20 minutes
Oven Temp: 150F
Adapted from Simple Bites

2 oranges, zested
1 cup Sugar (can use white or turbinado)

1. Zest the two oranges and reserve the zest. Cut the oranges in half and juice them.

2. Pour 1 cup of sugar into a medium bowl. Add fresh orange zest. Add 1/4 cup orange juice. Stir to combine and break up wet areas.

3. Spread the orange sugar mixture onto a baking pan evenly. Bake at 150F for 10 minutes.

4. Stir pan to redistribute sugar and break up clumps. Bake for another 10 minutes or until sugar is dry.

5. Remove from pan and let cool for 15 minutes. Place in an airtight container.

I think they’re perfect with a cup of tea. I’ve also used this recipe for scones (check out this awesome Martha Stewart Scone recipe).

Do you use flavored sugars?

Enjoy!  Beth

 

 

 

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Chocolate Banana Bonbons http://decadentdragonbakery.com/chocolate-banana-bonbons/ http://decadentdragonbakery.com/chocolate-banana-bonbons/#comments Mon, 04 Mar 2013 14:00:04 +0000 Beth @ Decadent Dragon http://decadentdragonbakery.com/?p=1528 Chocolate Banana Bonbons Title

Health-conscious, vegan or even gluten-free? I’ve got the perfect dessert for you today. These elegant morsels are Chocolate Banana Bonbons, and you simply must try them.

Being a baker is dangerous. I no longer go out to eat dessert. I literally have everything on hand to make any dessert 24/7. And when I’m testing recipes, most of what I make is quickly consumed by me, my husband or close family. One way to avoid overeating is to have a healthy alternative on hand. And to send all the test goodies off to my husband’s poor coworkers.

These Chocolate Banana Bonbons fit the bill. They’re incredibly creamy and have that chocolatey shell crunch. To top it off, you can add nuts, toffee, sprinkles and other toppings to the chocolate. But if you use a good quality dark chocolate, most of the sugar comes from the banana.

Chocolate Banana BonbonsI topped some bonbons with mixed nuts. Roasted almonds would be amazing!Toffee Chocolate Banana BonbonsOther bonbons I topped with toffee and chocolate pieces.

Chocolate Banana Bonbons
Prep Time: 30 minutes | Freeze Time: 1 hour

10 oz / 285 g Chocolate (Dark or semi-sweet, good quality & chopped)
1-2 tbsp Coconut Oil (you can sub butter or another fat)
2 ripe Bananas
Toppings, optional (ideas: sprinkles, toffee, mixed nuts, toasted coconut…)

The key to a great chocolate banana bonbon is ripe bananas. Mine were very ripe but still had structure and were in good condition under their skins.

Ugly Bananas

Begin by placing your chopped chocolate and coconut oil into the bowl of a double boiler (or a glass bowl that you can set on top of a pot of water. Make sure the water does not tough the bottom of the bowl of chocolate. Heat the water on medium-low until steaming. Stir the chocolate continuously until melted. If needed, add additional coconut oil for your desired consistency.

Line a baking sheet with parchment paper or a Silpat silicone pad. Make sure you have enough room to place the baking sheet in your freezer.

Remove the banana peels and discard. Chop your bananas into even sections, about 1 to 1.5 inches in width.

Once the chocolate is fully melted, drop a section of banana into the chocolate and coat evenly. Using a toothpick or fork, remove the banana (ensuring it remains evenly coated) and gently place on baking sheet.

Repeat until you have coated the segments of 1 banana. Next, add your desired toppings. It if is taking a long while to coat each piece of banana, you may want to add your toppings sooner. Sprinkly and pat your toppings onto the cooling chocolate coating.

Once all banana pieces are coated and topped, place your tray into the freezer. Let freeze for at least 1 hour. When fully set, place the bonbons into a jar or tupperware. They should last 1-2 weeks.

Chocolate Banana Bonbons TrioChocolate Banana Bonbons Close up

The other thing about staying healthy is enjoying your desserts in moderation. Well, we’re still working on that one! Our two bananas’ worth of bonbons didn’t last the evening.

What do you all think? Going to give these a try? If you have an alternate version, I’d love to hear from you!

- Beth

 

 

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Smitten Kitchen’s Apple Cider Caramels http://decadentdragonbakery.com/smitten-kitchens-apple-cider-caramels/ http://decadentdragonbakery.com/smitten-kitchens-apple-cider-caramels/#comments Sat, 10 Nov 2012 23:55:05 +0000 Beth @ Decadent Dragon http://decadentdragonbakery.wordpress.com/?p=265

Deb from Smitten Kitchen recently posted an awesome recipe for Apple Cider Caramels. I couldn’t resist trying them for myself. They came out beautifully and I wanted to share my success with you.

Local apple cider, freshly ground cinnamon and french sea salt [Ok, not so local...but oh, so good!]. These caramels are elegant and make a lovely holiday treat or gift.

Making the caramels is simple. Deb provides great instructions. I loved her tip to oil your knife while cutting the caramels. I’d recommend baking spray. Butter would probably make the caramels taste better though.

A few [minor] suggestions from Decadent Dragon:

  • Use freshly ground cinnamon if you can.
  • Use a thermometer.  It relieves you of temperature uncertainty.
  • Instead of parchment, you can use saran wrap to wrap caramels.
  • My caramels were super-soft outside the fridge. Keep ‘em cold to maintain shape.

And lastly, Smitten Kitchen’s cookbook is out.  This would make a great Christmas gift (hint, hint!).

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