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Filed under Olive Garden by on Nov 14th, 2011. Comment. 
In this video, Betty demonstrates how to make Applebee’s-Style Blondies with Maple-Walnut Sauce. This dessert is just like the one you will find served at Applebee’s Restaurant–even on a small, hot cast iron skillet! The method for making blondies is demonstrated in my previous video upload, but I will repeat the ingredients here. The emphasis of this video is the making of the luscious, warm Maple-Walnut Sauce! Ingredients (for blondies): 4 egg whites 1/2 cup butter 1/2 cup light brown sugar 1/4 cup white sugar 1 teaspooon vanilla extract 1 1/4 cups self-rising flower 1/2 cup milk 8 oz. white chocolate chips 1/2 cup chopped walnuts (optional) Make blondies according to the directions given in Betty’s White Chocolate Blondies. Cut the blondies into 8 equally-sized servings. While the blondies are baking, make your Maple-Walnut Sauce, Ingredients for Maple-Walnut Sauce (You make adjust the amount, if you like more or less. This is the standard amount for 8 blondies): 1/2 cup butter, softenened to room temperature 1/2 cup powdered sugar 1/4 cup cream cheese, softened 2 tablespoons maple syrup 1/4 teaspoon salt 8 scoops vanilla ice cream 1/2 cup walnuts, chopped Place 1/2 cup softened butter, 1/2 cup powdered sugar, 1/4 cup softened cream cheese, 2 tablespoons maple syrup, and 1/4 teaspoon salt in a medium-sized mixing bowl. Mix with an electric mixer until smooth. When ready to serve your Applebee’s-Style Blondie, heat a small cast iron skillet on the top of the stove or …
Filed under Applebee's by on Sep 13th, 2011. 25 Comments.
6 oz. semisweet Chocolate
2 oz. bitter Chocolate
1 cup unsalted Butter
1 teaspoon Vanilla Extract
4 Eggs, at room temperature
4 Egg Yolks, at room temperature
1/2 cup Brown Sugar, firmly packed
6 tablespoons Corn Starch
10 oz. package frozen Red Raspberries in heavy syrup, thawed
1 pint fresh Raspberries
12 triangular Cookies or Chocolate Pieces
12 sprigs fresh Mint
2.In the top of a double boiler over simmering water, combine semisweet chocolate, bitter chocolate, butter and vanilla.
3.When butter and chocolate are melted, stir to blend and set aside.
4.In large bowl of mixer, combine eggs, egg yolks and brown sugar and beat on high 5-7 minutes or until thick and quad-rup-led in volume. (see “Funny Story” below)
5.Reduce speed to low and add cornstarch, one tablespoon at a time, beating to incorporate after each addition.
6.Increase speed to high and beat 5 minutes or until mixture stands in soft peaks.
7.With a rubber spatula, fold the chocolate into the egg mixture, scraping the bottom and sides of bowl frequently.
8.Divide batter between prepared ramekins and bake in preheated 375 degree oven 10 minutes (cake will be light crusted with a soft center).
9.Remove from oven and cool.
10.Cover with plastic wrap and refrigerate until ready to serve, then run a knife blade around edges of cake to separate cake from ramekin. Invert ramekin on serving plate. Lift ramekin, leaving cake in center of plate.
11.Pour thawed raspberries in blender and puree. Strain and discard seeds.
12.Ladle raspberry coulis around cake and garnish with fresh raspberries, triangular cookie or chocolate piece and mint.
Filed under Applebee's, Cakes, Chocolate, Cookies, Dessert, Kid Favorite, Raspberries by on Aug 30th, 2011. Comment.
