Sugar Croissant !
Sorry I was away for a while and then my internet when down. Everything is under control now and I have a great recipe to introduce you. This recipe is one that my mom used to make quite often. We loved it as a kid, for us it was the supreme dessert. It is surprisingly easy to do and you can whip up a dessert for your unexpected guests in a few minutes.
Ingredients
- 1 Pillsbury croissant roll
- 1 cup of whipping cream 35% (do not whip it)
- 1 cup of dark brown sugar
Recipe
Preheat your oven at 375 degree
1-Cut the roll of Pittbury croissant dough in 8 slices. Make sure it does not unroll. Place them in a deep oven dish. Make sure the rolls don't touch each other.
2- In a separate bowl mix the whip cream with the brown sugar.
3- Verse on the top of the croissant dough.
4- Cook for 20 minutes.
5- Enjoy ! It's really good with ice cream. You can also replace the brown sugar by maple sugar !
Image: Paul / FreeDigitalPhotos.net
Tuesday, March 15, 2011 at 01:51AM I would like to thanks Leslie and Mila to help me with this video. Thanks Richard for the idea !
The winning gooey chocolate chip cookie
Tuesday, March 15, 2011 at 12:30AM 
If your looking for a perfect chocolate chip cookies recipe that a bit crunchy on the outside and gooey on the inside look for this recipe. It's really perfect and the technique is in how you mix the ingredients and how you bake them.
What you'll need
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup unsalted butter
- 1/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 small package of Jello vanilla pudding dry mix
- 2 large eggs
- 2 teaspoon of pure vanilla
- 1 small bag of Nestle toll house morsels
Optional
- 1 cup chopped nuts, or cranberries
Recipe
Preheat the oven at 375 degree.
1- Mix the flour with the baking soda in a bowl and set aside.
2- Take the hard butter and melt in a glass bowl in the microwave for 2 minutes at the time on low power (30%)
3- In a large bowl, mix the melted butter, sugars and the packet of dry pudding mix.
4- Beat for 5 minutes on low until smooth and creamy.
5- Beat in the eggs and the vanilla then gradually add the flour mixture.
6- Finally stir in the chocolate morsels and the nuts if you like.
7- Make 2 balls and put in two ziploc bags. Refrigerate the dough for at least an hour up to 5 hours.
8- Use parchemin paper on a cool cooking sheet. Always make sure your cooking sheet is cool after each use before re baking another batch. You can do this by rinsing it in cold water.
9- Make a ball the size of a golf ball. Leave at least 1 1/2 inches in between each balls.
10- With the bottom of a glass press slightly on the cookie so it is about 1 cm thick and a flat top.
11- Bake for no more than 10 minutes. After the 10 minutes is over remove right away and place on a cooling rack.
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