4 thumbs up for this butterscotch almond crunch thumbprint!

The saying goes " Give only what you want to receive." Well, I have been working on this recipe to make the end result more than just "great and was inspired by my butterscotch cat here in "All my Giddy Kitties"!!! I have not made dessert since December and I figured now was as good a time as any especially when a good friend asked me to bake for the less fortunate! What I received in return were many" dirty chocolaty faces", all 40 of them and most importantly "smiles!"

This is also my entry for a garnishing event hosted by Food Fanatic also Chitra Ammas kitchen for her kitchen masterpiece event. See details below!!

I really have no rules where presentation and garnishing are concerned. I will use just about anything to complement the main dish. The edgier and the more unconventional, the better!

These are butterscotch almond crunch thumbprints with a stencil of a bear made from dark cocoa powder as a garnish. I used the tip of a skewer to "draw the strings that is tied to the balloons." These thumbprints have melted dark and butterscotch chocolate and this is my "kid" version of the presentation. The dough itself is made with very little sugar so it is not that sweet!





Please lick my tummy! I love you thissssss
much!



Visit Food Fanatic, click on her logo below for more on this beautiful event!




This is the more " grown up" presentation with the
butterscotch mousse and cream on the inside. The
taste.....naughty but oh! so nice! It is a close second
to S.. and being seduced!




This " buttery creamy mousse" reminds me of a South
African toffee ice pop I used to love!

Ryk en lekker!








Lightly brush the melted chocolate inside the cavities!
Use "Valrhona Gran Couva" for the dark chocolate. I
received a few bars from the manufacturer to try in my
desserts. Now I am hooked!!!




Praline: this is a half cup of organic sugar and three oz.
of almonds. Pour the organic sugar in a heavy bottom pan
and cook over medium heat until golden. Place
the almonds evenly on well sprayed parchment and
then pour the melted sugar evenly over the almonds.





When the Praline is cooled down, process in a food
processor to this consistency below. Or you can use a
mallet to crush the praline.




Brush the balls with beaten egg-
white and then roll into the praline.
Place these unbaked thumbprints
about two inches apart. They do spread!
Once baked and the aroma hits the "fan,"
you will have friends (..... and maybe admirers ) , ones you never
knew you had!!




These butterscotch chocolate morsels are the stars in my "Butterscotch
almond crunch thumbprints!




Food Fanatic is hosting a "garnishing and food presentation" event. Check out her site for details! Now this is an event that is just so much fun!!!Click on the logo below!




Recipe: Makes about 12 ( I bet you are going to triple this recipe!!!!!)

Please use organic ingredients when possible

• 3 T sugar
• 1 stick unsalted European Butter
• pinch of kosher salt
  
• 1 egg yolk( use the egg white as indicated below) Egg-lands best please!
  
• 1 t vanilla ( I use the one from Santo Domingo)
• 2 oz melted butterscotch morsels( use the rest for filling cavities}
• 3 t instant butterscotch pudding ( kosher kind)
  
• 1 cup Mc Arthur's ( I meant to say King Arthur ha! ha! ) all purpose flour( sifted) plus 3- 4 T extra if dough is too wet.
  
• some dark chocolate to fill cavities
• whipped heavy cream
  

Cream the sugar and the butter and the salt until creamy in your Kitchenaid ( I make times four the amount). Add the vanilla, the yolk and incorporate and then add the melted butterscotch morsels and mix again. Sift the flour and the butterscotch pudding together and incorporate this by hand , do not overmix, and then wrap in plastic wrap and refrigerate for 1 hour. Make little balls and then brush with beaten egg white and roll into the praline. Make the indentations with your thumb and bake at 350 ( pre-heated) degrees for 15 mins until golden. Take the cookies out after 10 mins. of baking time and use the back of a wooden spoon to define the hole again and then place back in the oven for that last 5 mins. of baking time. Cool completely! I make mine the day before and then the next day I fill the cavities with chocolate so that cookies are completely dry on the inside.

For the mousse:
Make the rest of the butterscotch instant pudding according to package directions with very little milk and lighten this with some organic whipped cream. You can also pipe the two tone colors with the butterscotch mousse and the plain whipped cream like in my picture above.


This entry is also going to Chitra for a blog b/day masterpiece event! Visit and enter and have some fun!!! Click on her logo below!







Nazarina A