I had a similar whipped cream when I bought a gourmet hot chocolate, and I figured I could make it myself at home. I googled a few recipes, combined them to get what I thought would work best for flavor, and it was perfect and DELICIOUS! Super yum on the homemade hot cocoa. :) It'd also be delicious topping homemade apple or pecan pie.
2 cups heavy whipping cream
1/2 cup brown sugar
1 tsp cinnamon
1 tsp vanilla extract
Whip the cream until soft peaks start to appear. Add the sugar, cinnamon, and vanilla. Continue whipping to stiff peaks.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Wednesday, November 12, 2014
Wednesday, January 18, 2012
Quick Microwave Brownie
Sometimes I just need a little sweet treat - c'mon, who doesn't? ;) This is a quick brownie that you make in a large mug - IN THE MICROWAVE! Easy to make, yummy to eat, easy to clean up.
Ingredients:
1/4 cup flour
1/4 cup brown sugar
2 tbsp cocoa powder
pinch salt
2 tbsp canola oil
2 tbsp water
Directions:
Combine all the ingredients in a large coffee mug (or something equivalent). Microwave on high for 30 seconds; remove and stir. Microwave another 30-45 seconds. Enjoy!
Ingredients:
1/4 cup flour
1/4 cup brown sugar
2 tbsp cocoa powder
pinch salt
2 tbsp canola oil
2 tbsp water
Directions:
Combine all the ingredients in a large coffee mug (or something equivalent). Microwave on high for 30 seconds; remove and stir. Microwave another 30-45 seconds. Enjoy!
Tuesday, January 10, 2012
Chocolate Truffle Cheesecake
One of the best chocolate cheesecakes I've ever eaten... delicious, decadent, and decorative (not to mention EASY!). This recipe comes from my favorite magazine ever, which has never let me down, Cuisine at Home.
Crust:
2 sleeves chocolate graham crackers, 18 crackers
1 T. sugar
Pinch of table salt
1 stick unsalted butter, melted (8 T.)
Cheesecake:
12 oz. bittersweet chocolate, chopped
2 T. unsalted butter
2 t. instant espresso powder
1 lb. cream cheese, softened
1 c. sugar
3 eggs
1 c. heavy cream, whipped
2 t. vanilla extract
Ganache:
1/2 c. heavy cream
4 oz. semisweet chocolate chips (3/4 c.)
Preheat oven to 325.
For the crust, process graham crackers, sugar and salt in a food processor until fine. Drizzle in melted butter and process until combined. Press crumbs into bottom and up sides of a 9 in. springform pan. Bake crust 10 minutes; set aside.
For the cheesecake, melt chocolate with 2 T. butter and espresso powder in a double boiler; set aside to cool slightly.
Beat cream cheese and sugar in a stand mixer until smooth, scraping sides of bowl as needed. Add eggs, one at a time, mixing well after each addition. Add melted chocolate mixture to batter and beat until combined.
Fold whipped cream and vanilla into batter, then pour into crust; bake until edges are set but center is still jiggly, 40-45 min. Turn oven off; leave cheesecake in oven with door closed 30 minutes.
Remove cheesecake from oven. Cool completely; cover and chill at least 4 hrs, or overnight.
For the ganache, heat 1/2 c. cream in a microwave safe bowl on high until boiling, 1-2 min. Add chocolate chips and let sit 2 min., then stir until smooth. Cool ganache, 5 minutes. Drizzle cheesecake with ganache (I piped it on using a Ziploc bag with the corner cut off), then top with fresh raspberries and chocolate curls.
To cut cheesecake, remove sides from the pan, then slice with a sharp knife dipped in hot water and wiped dry before each slice.
Crust:
2 sleeves chocolate graham crackers, 18 crackers
1 T. sugar
Pinch of table salt
1 stick unsalted butter, melted (8 T.)
Cheesecake:
12 oz. bittersweet chocolate, chopped
2 T. unsalted butter
2 t. instant espresso powder
1 lb. cream cheese, softened
1 c. sugar
3 eggs
1 c. heavy cream, whipped
2 t. vanilla extract
Ganache:
1/2 c. heavy cream
4 oz. semisweet chocolate chips (3/4 c.)
Preheat oven to 325.
For the crust, process graham crackers, sugar and salt in a food processor until fine. Drizzle in melted butter and process until combined. Press crumbs into bottom and up sides of a 9 in. springform pan. Bake crust 10 minutes; set aside.
For the cheesecake, melt chocolate with 2 T. butter and espresso powder in a double boiler; set aside to cool slightly.
Beat cream cheese and sugar in a stand mixer until smooth, scraping sides of bowl as needed. Add eggs, one at a time, mixing well after each addition. Add melted chocolate mixture to batter and beat until combined.
Fold whipped cream and vanilla into batter, then pour into crust; bake until edges are set but center is still jiggly, 40-45 min. Turn oven off; leave cheesecake in oven with door closed 30 minutes.
Remove cheesecake from oven. Cool completely; cover and chill at least 4 hrs, or overnight.
For the ganache, heat 1/2 c. cream in a microwave safe bowl on high until boiling, 1-2 min. Add chocolate chips and let sit 2 min., then stir until smooth. Cool ganache, 5 minutes. Drizzle cheesecake with ganache (I piped it on using a Ziploc bag with the corner cut off), then top with fresh raspberries and chocolate curls.
To cut cheesecake, remove sides from the pan, then slice with a sharp knife dipped in hot water and wiped dry before each slice.
Banana and Cream Cheese Stuffed French Toast
This is, without a doubt, the best french toast I have ever eaten. Enjoy!
2 bananas, diced
1/2 c. cream cheese, softened
6 1.5" slices challah bread
1 c. hazelnut creamer
2 eggs, beaten
4 T. butter
1/2 c. Nutella
1. Combine bananas and cream cheese in a bowl, set aside.
2. Slice into 4 slices of bread horizontally without cutting all the way through to form a pocket for the filling. Pulse remaining 2 slices in a food processor to make fine crumbs.
3. Fill each slice with the banana filling.
4. Combine eggs and creamer. Soak each slice in the mixture, about a minute on each side, then dip in the fine bread crumbs.
5. Heat butter in a skillet over medium heat. Cook each slice on the heated skillet until cooked through, about 4-5 minutes on each side.
6. Heat Nutella in a microwave safe bowl for 1 minute, stirring every 20 seconds. Serve on top of french toast.
2 bananas, diced
1/2 c. cream cheese, softened
6 1.5" slices challah bread
1 c. hazelnut creamer
2 eggs, beaten
4 T. butter
1/2 c. Nutella
1. Combine bananas and cream cheese in a bowl, set aside.
2. Slice into 4 slices of bread horizontally without cutting all the way through to form a pocket for the filling. Pulse remaining 2 slices in a food processor to make fine crumbs.
3. Fill each slice with the banana filling.
4. Combine eggs and creamer. Soak each slice in the mixture, about a minute on each side, then dip in the fine bread crumbs.
5. Heat butter in a skillet over medium heat. Cook each slice on the heated skillet until cooked through, about 4-5 minutes on each side.
6. Heat Nutella in a microwave safe bowl for 1 minute, stirring every 20 seconds. Serve on top of french toast.
Saturday, January 7, 2012
Swirled Pumpkin and Caramel Cheesecake
This is one of my go-to desserts for Thanksgiving, but it's great anytime of the year.
Ingredients:
Crust:
1-1/2 cups ground gingersnap cookies
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling:
4 8-oz packages cream cheese, room temperature
1-2/3 cups sugar
15 oz can pure pumpkin
9 tbsp whipping cream, divided
1 tsp ground cinnamon
1 tsp ground allspice
4 large eggs
4 tbsp caramel sauce
Directions:
Crust:
Preheat the oven to 350 degrees. Finely grind crushed cookies and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of a 9-inch springform pan.
Filling:
Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tbsp whipping cream, ground cinnamon, and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns, and center moves only slightly when pan is shaken, about an hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tbsp whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
Ingredients:
Crust:
1-1/2 cups ground gingersnap cookies
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling:
4 8-oz packages cream cheese, room temperature
1-2/3 cups sugar
15 oz can pure pumpkin
9 tbsp whipping cream, divided
1 tsp ground cinnamon
1 tsp ground allspice
4 large eggs
4 tbsp caramel sauce
Directions:
Crust:
Preheat the oven to 350 degrees. Finely grind crushed cookies and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of a 9-inch springform pan.
Filling:
Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tbsp whipping cream, ground cinnamon, and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns, and center moves only slightly when pan is shaken, about an hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tbsp whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
Saturday, December 24, 2011
Easy Peanut Butter Cookies
Honestly, this is the easiest cookie recipe I've ever made, besides buying the pre-made dough. I think there are several websites that have the recipe. Cooks.com gets the credit here. These are so easy, my now five-year-old can help me make them. They're ready in less than fifteen minutes from start to finish...unless you have a five-year-old helping. Then, it might be more like twenty minutes! We like to add chocolate chips to our dough, but anything can be added for extra deliciousness. This is our go-to Santa cookie recipe, too.
Ingredients:
1 cup peanut butter
1 cup sugar (may decrease by 1 or 2 T if too sweet), plus extra for dipping
1 large egg
Optional: chocolate chips, raisins, M&M's, pretzels, etc.
Preheat oven to 350 degrees.
Mix the sugar and egg together. Add the peanut butter and any other optional ingredients. Combine until smooth. Form into 1 inch balls and place on an ungreased cookie sheet.
Dip a fork into sugar. Then, press the fork into the balls, forming a criss-cross pattern.
Bake 10 to 12 minutes. Cool on the pan for about 10 minutes to allow the cookies to set before transferring to a cooling rack.
Makes about 1 dozen.
Ingredients:
1 cup peanut butter
1 cup sugar (may decrease by 1 or 2 T if too sweet), plus extra for dipping
1 large egg
Optional: chocolate chips, raisins, M&M's, pretzels, etc.
Preheat oven to 350 degrees.
Mix the sugar and egg together. Add the peanut butter and any other optional ingredients. Combine until smooth. Form into 1 inch balls and place on an ungreased cookie sheet.
Dip a fork into sugar. Then, press the fork into the balls, forming a criss-cross pattern.
Bake 10 to 12 minutes. Cool on the pan for about 10 minutes to allow the cookies to set before transferring to a cooling rack.
Makes about 1 dozen.
Thursday, December 22, 2011
Ginger Cookies w/Tangy Lemon Icing
I got this recipe from Cuisine Cookies for the Holidays (from Cuisine at Home). Once I saw it, I knew I had to try them out! They are delicious, especially with the lemon icing.
Cookie Ingredients:
2-1/2 cups all-purpose flour
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground white pepper
1-1/2 sticks unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/4 cup molasses
1/4 cup minced candied ginger*
1 tbsp minced fresh ginger
Turbinado (raw), coarse, or granulated sugar
Icing Ingredients:
2 cups sifted powdered sugar
2 tbsp powdered egg whites or meringue powder**
1 tbsp milk
Minced zest of 1 lemon
Juice of 1/2 lemon
Stir flour, ground ginger, cinnamon, cloves, baking soda, salt, and pepper together for cookies in a bowl; set aside.
Cream butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar together in a bowl with a mixer until smooth. Add egg, beat until incorporated, then beat in the molasses, candied ginger, and fresh ginger. Gradually add flour mixture, mixing just to combine. Chill dough until slightly firm, about 1 hour.
Preheat oven to 350. Line baking sheets with parchment paper. Scoop dough into balls, about 1/8 cup worth. Smooth into balls, coat in turbinado sugar, and arrange on prepared baking sheets. Flatten balls with the bottom of a measuring cup (I sprayed the bottom with non-stick cooking spray first), then bake 10-12 minutes, or until set. Let cookies cool on the pan for 5 minutes, then transfer to a rack.
Whisk all ingredients for the icing together until smooth, then spread some icing on each cookie with a spatula. Allow the icing to harden before packaging.
Makes ~2-1/2 dozen cookies.
*Candied ginger (which I found in the bulk section) is sticky. It's easier to chop if you pile the ginger on a cutting board, sprinkle it with powdered sugar, then rock the knife through it. Shake the minced pieces in your hand to sift away the excess sugar.
**I found meringue powder at Hobby Lobby, a craft supply store (it is made by Wilton).
Cookie Ingredients:
2-1/2 cups all-purpose flour
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground white pepper
1-1/2 sticks unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/4 cup molasses
1/4 cup minced candied ginger*
1 tbsp minced fresh ginger
Turbinado (raw), coarse, or granulated sugar
Icing Ingredients:
2 cups sifted powdered sugar
2 tbsp powdered egg whites or meringue powder**
1 tbsp milk
Minced zest of 1 lemon
Juice of 1/2 lemon
Stir flour, ground ginger, cinnamon, cloves, baking soda, salt, and pepper together for cookies in a bowl; set aside.
Cream butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar together in a bowl with a mixer until smooth. Add egg, beat until incorporated, then beat in the molasses, candied ginger, and fresh ginger. Gradually add flour mixture, mixing just to combine. Chill dough until slightly firm, about 1 hour.
Preheat oven to 350. Line baking sheets with parchment paper. Scoop dough into balls, about 1/8 cup worth. Smooth into balls, coat in turbinado sugar, and arrange on prepared baking sheets. Flatten balls with the bottom of a measuring cup (I sprayed the bottom with non-stick cooking spray first), then bake 10-12 minutes, or until set. Let cookies cool on the pan for 5 minutes, then transfer to a rack.
Whisk all ingredients for the icing together until smooth, then spread some icing on each cookie with a spatula. Allow the icing to harden before packaging.
Makes ~2-1/2 dozen cookies.
*Candied ginger (which I found in the bulk section) is sticky. It's easier to chop if you pile the ginger on a cutting board, sprinkle it with powdered sugar, then rock the knife through it. Shake the minced pieces in your hand to sift away the excess sugar.
**I found meringue powder at Hobby Lobby, a craft supply store (it is made by Wilton).
Peanut Butter Pretzel Truffles
Makes 20 truffles (but easily doubled!).
1/2 cup natural peanut butter
1/4 cup finely chopped salted pretzels
1/2 cup milk chocolate chips, melted
Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes.
Roll the peanut butter mixture into 20 balls (about 1 tsp each). Place on baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until chocolate is set, about 30 minutes.
1/2 cup natural peanut butter
1/4 cup finely chopped salted pretzels
1/2 cup milk chocolate chips, melted
Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes.
Roll the peanut butter mixture into 20 balls (about 1 tsp each). Place on baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until chocolate is set, about 30 minutes.
Wednesday, December 21, 2011
English Toffee
I found a toffee recipe via Pinterest and changed it just a bit to make it my own. Wow! It turned out fantastic. It's dangerous knowing that toffee this good is so easy to make! (Note: I did not add the chocolate layer, but I included that part of the recipe for anyone who wants to try it.)
1/2 cup chopped toasted almonds or pecans (for bottom layer)
2 cups butter (salted)
2 cup sugar
2 T light corn syrup
6 T water
1/2 cup chopped toasted almonds or pecans (for top layer)
3/4 cup semisweet chocolate chips (optional)
Line a cookie sheet with tinfoil, brush with vegetable oil, and sprinkle 1/2 cup of toasted nuts on the foil. In heavy saucepan melt butter. Add sugar, corn syrup and water. Cook and stir over medium-high heat to boiling.
Cook and stir over medium heat to 290 degrees using a candy thermometer (soft-crack stage). Watch carefully and stir, it can burn easily after 280 degrees. Remove from heat and pour mixture over the nuts in the pan immediately. Sprinkle with 1/2 c. chopped nuts OR see below.
Let stand 5 minutes or until firm but still hot. Sprinkle with chocolate chips and let the stand for 1 to 2 minutes. When softened, spread chocolate over mixture. Sprinkle the chocolate with nuts. Chill till firm. Break into pieces. Store tightly covered. Makes 3 pounds.
1/2 cup chopped toasted almonds or pecans (for bottom layer)
2 cups butter (salted)
2 cup sugar
2 T light corn syrup
6 T water
1/2 cup chopped toasted almonds or pecans (for top layer)
3/4 cup semisweet chocolate chips (optional)
Line a cookie sheet with tinfoil, brush with vegetable oil, and sprinkle 1/2 cup of toasted nuts on the foil. In heavy saucepan melt butter. Add sugar, corn syrup and water. Cook and stir over medium-high heat to boiling.
Cook and stir over medium heat to 290 degrees using a candy thermometer (soft-crack stage). Watch carefully and stir, it can burn easily after 280 degrees. Remove from heat and pour mixture over the nuts in the pan immediately. Sprinkle with 1/2 c. chopped nuts OR see below.
Let stand 5 minutes or until firm but still hot. Sprinkle with chocolate chips and let the stand for 1 to 2 minutes. When softened, spread chocolate over mixture. Sprinkle the chocolate with nuts. Chill till firm. Break into pieces. Store tightly covered. Makes 3 pounds.
Cocoa Cherry Drops
Makes 4 dozen cookies.
Ingredients:
1/2 cup (1 stick) plus 2 tbsp butter, softened
1 cup granulated sugar
1 egg
1 tsp vanilla extract
1-1/4 cups all-purpose flour
6 tbsp cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 cup chopped maraschino cherries, well drained
1/2 cup chopped walnuts
Heat oven to 350.
Beat butter and sugar in large bowl until light and fluffy; beat in egg and vanilla. Stir together flour, cocoa, baking soda, and salt; stir into butter mixture. Stir in cherries and chopped walnuts. Drop by rounded teaspoons onto ungreased cookie sheet.
Bake 10-12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Ingredients:
1/2 cup (1 stick) plus 2 tbsp butter, softened
1 cup granulated sugar
1 egg
1 tsp vanilla extract
1-1/4 cups all-purpose flour
6 tbsp cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 cup chopped maraschino cherries, well drained
1/2 cup chopped walnuts
Heat oven to 350.
Beat butter and sugar in large bowl until light and fluffy; beat in egg and vanilla. Stir together flour, cocoa, baking soda, and salt; stir into butter mixture. Stir in cherries and chopped walnuts. Drop by rounded teaspoons onto ungreased cookie sheet.
Bake 10-12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Kris Kringle Cookies
Makes 6 dozen cookies.
Ingredients:
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1 tsp vanilla
2-1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 pkg (6 squares each) Baker's premium white baking chocolate, chopped
2 cups chopped pecans
2 cups dried cranberries (I used 1 cup cranberries & 1 cup cherries)
Preheat oven to 375. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda, and salt; mix well. Stir in chocolate, pecans, and cranberries.
Drop dough by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased baking sheets.
Bake 9-11 minutes or until lightly browned. Cool 3 min; remove to wire racks. Cool completely. Store in a tightly covered container at room temperature.
(You can substitute walnuts or almonds for the pecans and chopped dried apricots or mixed dried fruit bits for the cranberries.)
Ingredients:
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1 tsp vanilla
2-1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 pkg (6 squares each) Baker's premium white baking chocolate, chopped
2 cups chopped pecans
2 cups dried cranberries (I used 1 cup cranberries & 1 cup cherries)
Preheat oven to 375. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda, and salt; mix well. Stir in chocolate, pecans, and cranberries.
Drop dough by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased baking sheets.
Bake 9-11 minutes or until lightly browned. Cool 3 min; remove to wire racks. Cool completely. Store in a tightly covered container at room temperature.
(You can substitute walnuts or almonds for the pecans and chopped dried apricots or mixed dried fruit bits for the cranberries.)
Candy Cane Blossoms
Makes 4 dozen cookies
Ingredients:
48 Hershey's Kisses Candy Cane Candies
48 Hershey's Kisses Candy Cane Candies
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1 egg
1-1/2 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
2 tbsp milk
red and/or green sugar crystals*
Heat the oven to 350. Remove wrappers from candies.
Beat butter, granulated sugar, egg, and vanilla in large bowl until well-blended. Stir together flour, baking soda, and salt; add alternatively with milk to butter mixture, beating until well-blended.
Shape dough into 1-inch balls. Roll in red/green sugar. Place on ungreased cookie sheet.
Bake 8-10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2-3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.
*You can also roll them in granulated sugar or powdered sugar. I like the festive colors. :)
*You can also roll them in granulated sugar or powdered sugar. I like the festive colors. :)
Tuesday, December 20, 2011
Mexican Chocolate Crinkle Cookies
Makes about 50 cookies
Ingredients:
1 1/2 c. flour
3/4 c. unsweetened cocoa powder
2 t. instant espresso powder
1 1/2 t. baking powder
1 t. ground cinnamon
1/2 t. chili powder
1/4 t. table salt
1 stick unsalted butter, softened
1 1/2 c. granulated sugar
2 eggs
1 t. vanilla extract
Powdered sugar
Sift together flour, cocoa powder, espresso powder, baking powder, cinnamon, chili powder, and salt in a bowl.
Beat butter and granulated sugar in a large bowl until combined, 2-3 minutes. Scrape down sides of bowl. Whisk together eggs and vanilla; add to butter mixture and beat until incorporated. Add flour mixture; mix on low speed until combined. Cover dough and chill at least 1 hour.
Preheat oven to 350, line baking sheets with parchment paper.
Shape dough into 1 in balls. Roll balls in powdered sugar two times, then arrange on prepared baking sheets, spacing 2 in . apart. Bake cookies until tops are cracked yet still soft, 10-11 minutes; do not overbake. Let cookies cool on baking sheets for 5 minutes, then transfer to a cooling rack.
Ingredients:
1 1/2 c. flour
3/4 c. unsweetened cocoa powder
2 t. instant espresso powder
1 1/2 t. baking powder
1 t. ground cinnamon
1/2 t. chili powder
1/4 t. table salt
1 stick unsalted butter, softened
1 1/2 c. granulated sugar
2 eggs
1 t. vanilla extract
Powdered sugar
Sift together flour, cocoa powder, espresso powder, baking powder, cinnamon, chili powder, and salt in a bowl.
Beat butter and granulated sugar in a large bowl until combined, 2-3 minutes. Scrape down sides of bowl. Whisk together eggs and vanilla; add to butter mixture and beat until incorporated. Add flour mixture; mix on low speed until combined. Cover dough and chill at least 1 hour.
Preheat oven to 350, line baking sheets with parchment paper.
Shape dough into 1 in balls. Roll balls in powdered sugar two times, then arrange on prepared baking sheets, spacing 2 in . apart. Bake cookies until tops are cracked yet still soft, 10-11 minutes; do not overbake. Let cookies cool on baking sheets for 5 minutes, then transfer to a cooling rack.
Nutella Cookies
Makes 2 dozen 3-in cookies
Ingredients:
2 c. all-purpose flour
1/4 c. unsweetened cocoa powder
1/2 t. each baking soda and salt
1 stick unsalted butter, softened
1 1/2 c. sugar
2 eggs
1 c. Nutella
1 t. vanilla extract
Finely chopped hazelnuts (I used pecans)
Whisk together flour, cocoa powder, baking soda, and salt in a bowl; set aside.
Beat butter and sugar with a mixer on medium speed, 5 minutes. Add eggs one at a time, beating to fully incorporate before adding the next.
Add Nutella and vanilla; beat until combined. Add flour mixture; mix just until combined. Chill dough 4 hours or overnight.
Preheat oven to 350. Line baking sheets with parchment paper.
Scoop dough with a #30 scoop (scant 3 T.); roll in hazelnuts. Bake cookies, six at a time, until edges are set, about 15 minutes. Let cookies cool on baking sheets.
Ingredients:
2 c. all-purpose flour
1/4 c. unsweetened cocoa powder
1/2 t. each baking soda and salt
1 stick unsalted butter, softened
1 1/2 c. sugar
2 eggs
1 c. Nutella
1 t. vanilla extract
Finely chopped hazelnuts (I used pecans)
Whisk together flour, cocoa powder, baking soda, and salt in a bowl; set aside.
Beat butter and sugar with a mixer on medium speed, 5 minutes. Add eggs one at a time, beating to fully incorporate before adding the next.
Add Nutella and vanilla; beat until combined. Add flour mixture; mix just until combined. Chill dough 4 hours or overnight.
Preheat oven to 350. Line baking sheets with parchment paper.
Scoop dough with a #30 scoop (scant 3 T.); roll in hazelnuts. Bake cookies, six at a time, until edges are set, about 15 minutes. Let cookies cool on baking sheets.
Sunday, December 11, 2011
Salted Caramels
One of the best candies of all-time (in my opinion) can be homemade with this recipe. Be sure to read it through before you dive in as there are a lot of steps that have to happen at the correct time. Enjoy!
Ingredients:
Vegetable oil
1 1/2 c. sugar
1/4 c. light corn syrup
1 c. heavy cream
5 T. unsalted butter
1 t. fine fleur de sel (I used kosher salt instead), plus extra for sprinkling
1/2 t. pure vanilla extract
Directions:
1. Prep the pan. Line an 8 in. square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.
2. Boil the sugar. In a deep saucepan, combine 1/4 c. water, sugar, and corn syrup and bring them to a boil over med-high heat. Boil until the mixture is a warm golden brown. Don't stir-- just swirl the pan.
3. Heat the cream. In the meantime, in a small pot, bring the cream, butter, and 1 t. of the salt to a simmer over med. high heat. Turn off the heat and set aside.
4. Finish the caramel. When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. BE CAREFUL-- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 min., until the mixture reaches 248 degrees (firm ball) on a candy thermometer. Note: I HIGHLY recommend the candy thermometer. I tried to do it with a candle thermometer and ended up with caramels that were too soft.
5. Fill the pan. Very carefully pour the caramel into the prepared pan and refrigerate for a few hours, until firm.
6. Cut the caramel. When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.
7. Roll it up. Starting with a long side, roll the caramel up tightly into an 8 in. log.
8. Cut into pieces. Sprinkle the log with salt, trim the ends and cut into 8 pieces. It's easier to cut the caramels if you brush the knife with flavorless oil.
9. Wrap the candies. Cut glassine or parchment paper into 4"x5" pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.
Ingredients:
Vegetable oil
1 1/2 c. sugar
1/4 c. light corn syrup
1 c. heavy cream
5 T. unsalted butter
1 t. fine fleur de sel (I used kosher salt instead), plus extra for sprinkling
1/2 t. pure vanilla extract
Directions:
1. Prep the pan. Line an 8 in. square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.
2. Boil the sugar. In a deep saucepan, combine 1/4 c. water, sugar, and corn syrup and bring them to a boil over med-high heat. Boil until the mixture is a warm golden brown. Don't stir-- just swirl the pan.
3. Heat the cream. In the meantime, in a small pot, bring the cream, butter, and 1 t. of the salt to a simmer over med. high heat. Turn off the heat and set aside.
4. Finish the caramel. When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. BE CAREFUL-- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 min., until the mixture reaches 248 degrees (firm ball) on a candy thermometer. Note: I HIGHLY recommend the candy thermometer. I tried to do it with a candle thermometer and ended up with caramels that were too soft.
5. Fill the pan. Very carefully pour the caramel into the prepared pan and refrigerate for a few hours, until firm.
6. Cut the caramel. When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.
7. Roll it up. Starting with a long side, roll the caramel up tightly into an 8 in. log.
8. Cut into pieces. Sprinkle the log with salt, trim the ends and cut into 8 pieces. It's easier to cut the caramels if you brush the knife with flavorless oil.
9. Wrap the candies. Cut glassine or parchment paper into 4"x5" pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.
Strawberry Jell-O Pretzel Salad
This is one of my all-time favorite side dishes/desserts. I always serve it at Thanksgiving, but it is great for a summer picnic or a potluck.
Ingredients:
3/4 c. butter
2 c. crushed pretzels
8 oz. pkg. cream cheese
1 c. powdered sugar
6 oz. pkg. strawberry Jell-O
2 c. hot water
2 pkg. thawed frozen (16 oz.) strawberries
9 oz. Cool Whip
Directions:
Melt butter; add pretzels. Bake for 10 min. in 9x13 in. Pyrex pan at 350 degrees. Cool and set aside.
Soften cream cheese in a bowl; add powdered sugar. Mix with crushed pretzels and spread into the pan. Cool pretzel crust and refrigerate.
Boil water and add to Jell-O in bowl. Add thawed out strawberries. Pour over cooled pretzel crust. Refrigerate for four hours. Spread Cool Whip on top just before serving.
Ingredients:
3/4 c. butter
2 c. crushed pretzels
8 oz. pkg. cream cheese
1 c. powdered sugar
6 oz. pkg. strawberry Jell-O
2 c. hot water
2 pkg. thawed frozen (16 oz.) strawberries
9 oz. Cool Whip
Directions:
Melt butter; add pretzels. Bake for 10 min. in 9x13 in. Pyrex pan at 350 degrees. Cool and set aside.
Soften cream cheese in a bowl; add powdered sugar. Mix with crushed pretzels and spread into the pan. Cool pretzel crust and refrigerate.
Boil water and add to Jell-O in bowl. Add thawed out strawberries. Pour over cooled pretzel crust. Refrigerate for four hours. Spread Cool Whip on top just before serving.
Thursday, August 18, 2011
Salted Caramel Ice Cream
The flavor of this ice cream is incredible, although the consistency was a little grainy. Next time I think I'll use half and half or heavy cream in place of the milk.
Ingredients:
3 1/2 c. 2% milk
3 large egg yolks
1 1/4 c. packed brown sugar
1/4 c. heavy cream
1 T. butter
1/2 t. sea salt
1/2 t. flake salt
Directions:
1. Place milk in a medium saucepan over med-high heat. Heat to 180 deg. or until tiny bubbles form around the edge of pan. Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk to yolks, stirring constantly. Return yolk mixture to pan.
2. Combine sugar, cream, and butter in a large saucepan over med. heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat; stir in sea salt. Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160 deg. Place pan in a large ice-filled bown until completely cooled, stirring occasionally.
3. Pour mixture into an ice-cream maker and follow the manufacturer's instructions.
4. Pour into a freezer-safe container and freeze until firm.
5. Scoop into dishes and sprinkle evenly with flake salt before serving.
Ingredients:
3 1/2 c. 2% milk
3 large egg yolks
1 1/4 c. packed brown sugar
1/4 c. heavy cream
1 T. butter
1/2 t. sea salt
1/2 t. flake salt
Directions:
1. Place milk in a medium saucepan over med-high heat. Heat to 180 deg. or until tiny bubbles form around the edge of pan. Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk to yolks, stirring constantly. Return yolk mixture to pan.
2. Combine sugar, cream, and butter in a large saucepan over med. heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat; stir in sea salt. Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160 deg. Place pan in a large ice-filled bown until completely cooled, stirring occasionally.
3. Pour mixture into an ice-cream maker and follow the manufacturer's instructions.
4. Pour into a freezer-safe container and freeze until firm.
5. Scoop into dishes and sprinkle evenly with flake salt before serving.
Wednesday, February 16, 2011
Lemon Curd Bars
Ingredients:
1 c. butter, softened
1 c. sugar
2 c. all-purpose flour
1/2 t. baking powder
1 10-12 oz jar lemon curd
2/3 c. flaked coconut
1/2 c. sliced or slivered almonds or coarsely chopped pecans, toasted (I omitted this)
1. Preheat oven to 375. Line a 13x9x2 baking pan with foil. Grease and set aside.
2. In a large bowl, beat butter with an electric mixer for 30 seconds. Add sugar. Beat until combined, scraping bowl occasionally. Beat in flour and baking powder until combined (mixture will be crumbly). REmove 2/3 c. of the crumb mixture and set aside. Press the remaining crumb mixture evenly onto the bottom of the prepared baking pan.
3. Bake crust in the preheated oven for 6-8 minutes or until top is golden. Remove from oven. Spread lemon curd over hot crust to within 1/2 in. of the edges. In a medium bowl, stir together the reserved crumb mixture, coconut, and almonds (if using). Sprinkle mixture over lemon curd.
4. Bake for 18-20 min more or until edges are golden and topping is lightly browned. Cool in pan. Using the edges of the foil, lift uncut bars out of the pan and cut into bars.
1 c. butter, softened
1 c. sugar
2 c. all-purpose flour
1/2 t. baking powder
1 10-12 oz jar lemon curd
2/3 c. flaked coconut
1/2 c. sliced or slivered almonds or coarsely chopped pecans, toasted (I omitted this)
1. Preheat oven to 375. Line a 13x9x2 baking pan with foil. Grease and set aside.
2. In a large bowl, beat butter with an electric mixer for 30 seconds. Add sugar. Beat until combined, scraping bowl occasionally. Beat in flour and baking powder until combined (mixture will be crumbly). REmove 2/3 c. of the crumb mixture and set aside. Press the remaining crumb mixture evenly onto the bottom of the prepared baking pan.
3. Bake crust in the preheated oven for 6-8 minutes or until top is golden. Remove from oven. Spread lemon curd over hot crust to within 1/2 in. of the edges. In a medium bowl, stir together the reserved crumb mixture, coconut, and almonds (if using). Sprinkle mixture over lemon curd.
4. Bake for 18-20 min more or until edges are golden and topping is lightly browned. Cool in pan. Using the edges of the foil, lift uncut bars out of the pan and cut into bars.
Pecan Bars
Falling somewhere between a pie and a cookie, this pastry tops a crisp crust with a thick layer of pecans. The sweet pecan filling offers a delicious variation on the pecan pie-perfect for dessert, lunch, or an afternoon snack.
*NOTE: I recommend doubling the recipe for the topping b/c I like lots of caramel and pecans!*
Ingredients
Makes about 32 cookies
* 18 tablespoons unsalted butter, room temperature
* 3/4 cup light-brown sugar, firmly packed
* 1/2 teaspoon salt
* 3 cups all-purpose flour
* 8 tablespoons (1 stick) unsalted butter
* 1/2 cup light-brown sugar, firmly packed
* 6 tablespoons honey
* 2 tablespoons granulated sugar
* 2 tablespoons heavy cream
* 1/4 teaspoon salt
* 2 cups (8 ounces) pecan halves
* 1/2 teaspoon pure vanilla extract
Directions
1. Place rack in center of oven. Heat oven to 375 degrees. To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add salt, and mix to combine. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.
2. Press dough about 1/4-inch thick into a 9-by-13-by-1-inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
3. Reduce oven to 325 degrees. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.
4. Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1-by-3-inch bars. Store in an airtight container up to 1 week.
*NOTE: I recommend doubling the recipe for the topping b/c I like lots of caramel and pecans!*
Ingredients
Makes about 32 cookies
* 18 tablespoons unsalted butter, room temperature
* 3/4 cup light-brown sugar, firmly packed
* 1/2 teaspoon salt
* 3 cups all-purpose flour
* 8 tablespoons (1 stick) unsalted butter
* 1/2 cup light-brown sugar, firmly packed
* 6 tablespoons honey
* 2 tablespoons granulated sugar
* 2 tablespoons heavy cream
* 1/4 teaspoon salt
* 2 cups (8 ounces) pecan halves
* 1/2 teaspoon pure vanilla extract
Directions
1. Place rack in center of oven. Heat oven to 375 degrees. To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add salt, and mix to combine. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.
2. Press dough about 1/4-inch thick into a 9-by-13-by-1-inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
3. Reduce oven to 325 degrees. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.
4. Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1-by-3-inch bars. Store in an airtight container up to 1 week.
Wednesday, October 27, 2010
Pumpkin-Oatmeal Raisin Cookies
I wanted to make some cookies for the season and these sounds super yummy. I altered the recipe a bit to make it a little healthier. It made 6 dozen small cookies.
1 cup whole wheat flour
1 cup all-purpose flour
2 cups quick or old-fashioned oats
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 (15-oz) can pure pumpkin
1 large egg
1 tsp vanilla extract
1 cup raisins
Preheat oven to 350. Lightly grease baking sheets.
Combine flour, oats, baking soda, cinnamon, and salt in medium bowl. Beat butter and both sugars in large mixing bowl. Add pumpkin, egg, and vanilla extract; mix well. Add in flour mixture. Stir in raisins. Drop by rounded teaspoons (for smaller cookies) or tablespoons (for bigger cookies) onto prepared baking sheets. Bake for ~12 min for smaller, 14-16 min for bigger cookies - until set in center. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
1 cup whole wheat flour
1 cup all-purpose flour
2 cups quick or old-fashioned oats
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 (15-oz) can pure pumpkin
1 large egg
1 tsp vanilla extract
1 cup raisins
Preheat oven to 350. Lightly grease baking sheets.
Combine flour, oats, baking soda, cinnamon, and salt in medium bowl. Beat butter and both sugars in large mixing bowl. Add pumpkin, egg, and vanilla extract; mix well. Add in flour mixture. Stir in raisins. Drop by rounded teaspoons (for smaller cookies) or tablespoons (for bigger cookies) onto prepared baking sheets. Bake for ~12 min for smaller, 14-16 min for bigger cookies - until set in center. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Subscribe to:
Posts (Atom)