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Waffle Cone Cannolis

1/2 Cup semisweet chocolate chips
8 "waffle" ice cream cones
2 Tbsp pistachios, smashed
8 Oz cream cheese, softened
1 Cup ricotta cheese (skim milk)
1 1/2 Cups confectioner's sugar
1/4 Tsp almond extract
2 Tbsp semisweet chocolate chips

Line a cookie sheet with waxed/parchment paper. If working with whole pistachios, place them in a small ziploc and smash them using a meat tenderizer.

In a small microwave safe bowl, microwave the 1/2 cup chocolate chips on, in 10 second intervals, stirring, until melted. Dip - or paint with rubber spatula - the top 1 1/2" of the waffle cone into the chocolate and immediately sprinkle with the smashed pistachios. Place on the wax paper lined pan to harden.

Beat the cream cheese, ricotta cheese, icing sugar and almond extract until smooth.

Transfer to a pastry bag or use a ziploc bag and snip the corner.

Pipe the filling into the cones.

Sprinkle with the remaining chocolate chips and chill for at least 30 minutes before serving.


Mixed Berry Crumble

2/3 Cup plus 3 tablespoons sugar
2 1/2 Tbsp cornstarch
1 Tsp finely grated lemon zest
2 Tbsp fresh lemon juice
5 Cups fresh combination of mixed berries, we used blueberries, raspberries and strawberries
3/4 Cup unbleached all-purpose flour
3 Tbsp (packed) light brown sugar
1/2 Tsp cinnamon
1/4 Tsp salt
5 Tbsp unsalted butter, melted, cooled slightly

Preheat oven to 375 degrees.

For the crust we were bought a pre-made crust in a pan. To prepare we filled the pre-made crust with black-eyed peas on a layer of parchment backed aluminum foil to keep the shape of the crust while backing the dough.

Filling and Topping:

Whisk 2/3 cup sugar, cornstarch, and lemon zest in a large bowl. Add berry combination and lemon juice; toss to coat and evenly distribute. Let filling stand at room temperature, tossing occasionally, until berries release their juices, 20-30 minutes.

Whisk remaining 3 tablespoons sugar, flour, light brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix ingredients with fingertips to blend.

Pour/spoon berry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is browning/golden, about 75 minutes. After about 30 minutes we checked in 15 minute increments to ensure the crust wasn't burning or the mixture bubbling over. Consider lining your oven bottom or using a cookie sheet to protect against drippings/burning.


Lemon Cornmeal Pound Cake with Berries and Cream

For Cake:

1 3/4 Cups of all-purpose flour
1/2 Cup of cornmeal
1 Tsp baking soda
1/4 Tsp of salt
1 1/2 Cups of granulated sugar
10 Tbsp of butter
3 Large eggs
2 Tsp lemon zest
1 Tsp vanilla extract
2/3 Cup of nonfat buttermilk
3 Tbsp fresh lemon juice
3 Large egg whites
2 Tbsp all-purpose flour

For Topping:

1 1/2 Cups of fresh blueberries
1 1/2 Cups of sliced fresh strawberries
1 Cup of fresh blackberries
1/4 Cup of granulated sugar (optional)
1 Tbsp fresh lemon juice
1/2 Cup heavy whipping cream
2 Tbsp powdered sugar

Preheat oven to 350. Prepare cake, lightly spoon about 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients. Combine 1 1/2 cups granulated sugar and butter into a large bowl; beat with a mixer on high until fluffy. Add eggs one at a time beating until blended. Stir in the lemon zest and and vanilla. Combine buttermilk and 3 tbsp of juice. Add flour mixture to butter mixture and then alternate by adding buttermilk mixture.

Place egg whites in a large bowl and beat at high speed using beater (clean and dry). Beat until stiff peaks form. Fold half of egg whites into batter and then fold in the remaining egg whites. Spoon batter into a 10-inch loaf pan coated with cooking spray and sprinkled with all-purpose flour. Bake at 350 for one-hour. Cool the loaf in-pan on a wire rack for 10 minutes. Remove from pan and cool completely.

To prepare topping, combine berries, 1/4 cup granulated sugar and 1 Tbsp of juice. Chill in refrigerator for 30 minutes. Beat cream with a mixer on high until soft peaks form. Gradually add powdered sugar, beating until soft peaks form. Serve cake slices topped with berries and cream.


Tangerine Chiffon Cake

This recipe is adapted from Good Housekeeping


4 Tangerines or 3 large oranges
2 1/4 Cups of cake flour
1 Tbsp baking powder
3/4 Tsp salt
1 1/2 Cup granulated sugar
5 Large eggs (separated)
2 Large egg whites
1/2 Tsp cream of tartar

Tangerine glaze:

2 Tangerines or 1 large orange
1 1/2 Cups of confectioners sugar
1/4 Tsp vanilla extract

Preheat oven to 325 F. Grate 1 Tbsp of zest from tangerines and squeeze 3/4 cup of juice. In a large bowl stir baking powder, flour, salt and 1 cup of sugar. Make a well in the center and add oil, egg yolks, tangerine zest and juice. Whisk into dry ingredients.

In another large bowl, with a mixer on high, beat 7 egg whites with cream of tartar until soft peaks form. Gradually sprinkle in remaining 1/2 cup of granulated sugar a little at a time and beat until whites stand in stiff peaks when the beaters are removed. Use a rubber spatula to gently fold 1/3 of the whites into the egg-yolk mixture to loosen the batter, then fold in the remaining whites.

Pour batter into ungreased 10-inch angel food cake pan. Bake 60 - 65 minutes or until the top springs back when touched gently. Invert cake pan on a metal funnel or bottle; cool thoroughly for an hour or two. With a knife, carefully loosen cake from the pan on both the side and the center. Remove cake from the pan and place on a plate.

Prepare glaze by grating 1 Tsp of zest and 2 and 1/2 Tbsp of juice. In a small bowl stir together confectioners sugar, vanilla, tangerine zest and 2 Tbsp of tangerine juice until smooth. Add remaining juice if necessary to get a nice smooth texture for spreading. Spoon glaze over cooled cake, spreading with a spatula and allow glaze to run down the sides. Let stand until the glaze is set which is about 30 min.

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