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Cook Along with Angie & Chef Tessa: Pizza Dough Cinnamon Rolls

April 18, 2022

Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across their menu as you watch along

Pizza Dough Cinnamon Rolls

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 1 recipe Pizza Dough
  • 1/2 cup Unsalted Butter, softened
  • 1 cup Brown Sugar
  • 2 tbsp Ground Cinnamon
  • 1/8 tsp Ground Nutmeg
  • 1/8 tsp Salt
  • 6oz Cream Cheese, softened
  • 1/3 cup Unsalted Butter, softened
  • 2 cups Icing Sugar
  • 1/2 tbsp Vanilla Extract
  • 1/8 tsp Salt

Instructions:

  • Grease a 9x13” baking pan with softened butter or spray oil. Set aside.
  • In a medium sized mixing bowl, combine the butter, brown sugar, cinnamon, nutmeg and salt and mix well until combined. Set aside.
  • Lightly flour a work surface. Place the pizza dough onto work surface and punch down to remove excess air. Roll the dough out to a roughly 24”x15” rectangle.
  • Using a spatula, smooth the cinnamon filling over the whole dough rectangle. Starting on the longer end, roll the dough up tightly.
  • Using a sharp knife, cut the cinnamon rolls into 12 equal portions and place into the greased 9x13” pan. Allow to rise for 20 minutes. While rising, preheat oven to 375F.
  • Once the cinnamon rolls have doubled in size, place in the preheated oven and bake for 20-22 minutes, or until golden.
  • While the buns are baking, make the cream cheese frosting. Place the softened cream cheese into the bowl of a stand mixer fitted with a whisk attachment or use a hand mixer and beat well. Add in the icing sugar, butter, vanilla and salt. Whip well.
  • When the rolls have slightly cooled, frost with cream cheese frosting and enjoy.

Yields to: 12 servings

Cook Along with Angie & Chef Tessa: Garlic Knots

April 18, 2022

Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across their menu as you watch along

Garlic Knots

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 1/2 recipe Pizza Dough
  • 5 tbsp Unsalted Butter
  • 3 cloves Garlic, minced
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Dried Basil
  • 1/2 tsp Dried Parsley
  • 1/4 tsp Salt
  • Grated Parmesan, for garnish
  • Chopped Parsley, for garnish

Instructions:

  • In a small pot over low heat, melt the butter. Once melted, add the minced garlic, salt and dried spices. Allow to cook lightly for 1 minute. Turn heat off and set aside.
  • On a lightly floured work surface, punch down the dough to release excess air. Shape the dough into a 12”x5” log. Using a sharp knife, cut the dough into 12 equal portions. Roll each portion into a 7”-8” rope then form the knots and arrange onto a parchment paper lined baking tray. Lightly cover and allow to proof for 30 minutes in a warm area. While they are rising, preheat the oven to 400F.
  • Once the knots have risen, brush generously with the garlic butter mixture and bake for 20 minutes.
  • If desired, add grated parmesan atop the garlic knots and return to the oven for an additional 3 minutes. Garnish with chopped parsley and serve warm.

Yields to: 12 Garlic Knots

Cook Along with Angie & Chef Tessa: Easy Chocolate Truffles

April 18, 2022

Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across their menu as you watch along

Easy Chocolate Truffles

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 8oz Chocolate
  • 2/3 cup Heavy Cream
  • 1/2 tsp Vanilla Extract
  • Cocoa powder, for garnishing
  • Sprinkles, for garnishing
  • Crushed nuts, for garnishing

Instructions:

  • In a small saucepot over high heat, add the heavy cream and vanilla extract.
  • While the cream is heating, place the chocolate in a heat-proof bowl.
  • Once the cream comes to a simmer, pour atop the chocolate and place a cover overtop the bowl. Allow to stand for 5 minutes.
  • After 5 minutes, remove the lid and stir until the chocolate is fully melted. Place a piece of saran wrap atop the truffle mixture and refrigerate until set.
  • Once the truffle mixture is set, scoop the truffles to desired size onto a plate then roll the truffles into desired garnishes and serve!

Yields to: 20-24 pieces

Cook Along with Angie & Chef Tessa: Chocolate Lava Cake

April 18, 2022

Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across their menu as you watch along

Chocolate Lava Cake

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 4oz Unsalted Butter
  • 6oz Bittersweet Chocolate
  • 2 whole Eggs
  • 2 Egg Yolks
  • 1/4 cup Sugar
  • 1/4 tsp Salt
  • 2 tbsp AP Flour

Instructions:

  • Preheat oven to 450F. Butter and flour the ramekins and set aside.
  • Preheat oven to 450F. Butter and flour the ramekins and set aside.
  • In a mixing bowl, beat together the eggs, egg yolks, sugar and salt until thickened and pale.
  • Once the chocolate mixture is melted, fold into the egg mixture along with the flour. Fold until fully incorporated.
  • Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides are firm but the center jiggles lightly.
  • Carefully unmould and serve immediately.

Yields to: 4 servings

Cook Along with Angie & Chef Tessa: Chocolate Soufflé

April 18, 2022

Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across their menu as you watch along

Chocolate Soufflé

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 1/4 cup Unsalted Butter
  • 4oz Semi-Sweet Chocolate
  • 3 large Eggs, separated
  • 1 tsp Vanilla Extract
  • 1/8 tsp salt
  • 1/8 tsp Cream of Tartar
  • 3 tbsp Sugar
  • Butter, for greasing
  • Sugar, for greasing

Instructions:

  • Preheat oven to 375F. Prepare the ramekins by greasing the inside with softened butter then dusting with sugar. Tap out excess sugar and set prepared ramekins aside.
  • Using a double boiler, melt the chocolate and the butter over medium heat, stirring occasionally.
  • In a bowl, whisk together the egg yolks, vanilla, and salt.
  • Once the chocolate and butter mixture is fully melted, whisk into the egg yolk mixture. Set aside.
  • Using a handheld mixer or stand mixer fitted with the whisk attachment, whisk the egg whites and cream of tartar on high speed until soft peaks form. Once formed, continue whipping and gradually add the granulated sugar. Once all sugar is added, beat until stiff peaks. Do not over-beat.
  • Fold the egg whites into the chocolate mixture in 3 additions, making sure to fold carefully.
  • Refrigerate the batter for 10 minutes to allow to rest. Once rested, evenly spoon the batter into the 4 prepared ramekins. Carefully smooth the top and run a paring knife around the rim of the ramekin to lightly release the batter.
  • Bake for 13-14 minutes, or until the center just barely jiggles. Serve immediately.

Yields to: 4 servings

Cook Along with Angie & Chef Tessa: White Chocolate Peanut Butter Fudge

April 18, 2022

Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across their menu as you watch along

White Chocolate Peanut Butter Fudge

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 14oz Sweetened Condensed Milk
  • 1/2 cup Peanut Butter
  • 12oz White Chocolate Chips
  • 1/2 Vanilla Extract
  • 1/4 tsp Salt

Instructions:

  • Line an 8x8” pan with parchment paper. Set aside.
  • In a medium saucepan, heat the sweetened condensed milk and the peanut butter over medium heat until it begins to bubble, approximately 6 minutes, while stirring constantly. Remove from heat after 2 minutes of bubbling.
  • Stir in the white chocolate and vanilla extract, ensuring to combine well. Pour into the prepared baking pan and refrigerate for 2 hours. Remove from pan, portion and serve.

Yields to: 20 pieces

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