Tag Archives: dessert

December 9, 2012 · 2:30 pm

Twelve Days of Christmas Cookies: Chocolate Buttermilk Cookies with Peanut Butter Chips

DAY 9: Chocolate Buttermilk Cookies with Peanut Butter Chips

Buttermilk gives these cookies a soft and chewy texture, with a brownie consistency on the inside and crispy cookie edges on the outside. Peanut butter chips make for a great flavor combo, but you could always swap those out for chocolate chips if you want an extra fudgy cookie.

RECIPE:

Chocolate Buttermilk Cookies with Peanut Butter Chips

Servings: Makes 4 dozen cookies
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2 cups flour
½ tsp baking soda
½ tsp salt
½ cup butter
¾ cup cocoa powder
2 cups sugar
1 egg
1 tsp vanilla extract
½ cup buttermilk
2 cups peanut butter chips and/or chocolate chips (about 1 ½ cups PB and ½ cup CC)

Preheat the oven to 350°F. Line a baking sheet with silicon mats or parchment paper.

In a medium bowl, whisk together flour, baking soda and salt; set aside.

Melt the butter in a small, microwave safe bowl. In a large bowl, combine the melted butter (still warm) with cocoa powder and whisk until very smooth. Whisk in sugar until well mixed. Mix in egg, vanilla extract, and buttermilk.

Gradually stir in the flour mixture until no streaks of flour remain. Stir in the peanut butter chips and/or chocolate chips.

Drop dough in 1-inch balls into prepared baking sheet, leaving about two inches between cookies to allow for spread. Bake for 10-12 minutes, until cookies are set around the edges. Cool for 2-3 minutes on a baking sheet, then transfer to a wire rack with a spatula to cool completely.

Makes about 4 dozen cookies

(Recipe adapted from Baking Bites)

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December 8, 2012 · 9:16 am

Twelve Days of Christmas Cookies: Hot Cocoa Cookies

DAY 8: Hot Cocoa Cookies

Fun cookies made with hot cocoa mix and freeze-dried mini marshmallows. The cocoa mix makes for a light-chocolately flavored cookie. A good quality dark chocolate mix will give more flavor than a milk chocolate variety.

These little marshmallow bits are great for sprinkling into cocoa or over ice cream. And they are perfect for cookies. Don’t add real marshmallows to cookie dough: they will melt in your oven and all over your cookie sheets. Burnt melted marshmallow goo is not fun to clean.

These are also available in chocolate and peppermint flavors. Peppermint marshmallow bits and mint flavored chocolate chips make for great Mint Hot Cocoa Cookies!

RECIPE:

Hot Cocoa Cookies

Servings: Makes 3-4 dozen cookies
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1 cup butter, softened
2/3 cup sugar
2/3 cup brown sugar
2 eggs
1 tsp vanilla extract
3 cups flour
4 pkg (about 1 ¼ oz or ¼ c each) Hot Cocoa Mix
1 tsp salt
1 ¼ tsp baking soda
½ tsp baking powder
1 cup chocolate chips
1 ½ cups dried Marshmallow Bits (not soft marshmallows!)

Preheat oven to 375°F.

Use a mixer to cream butter and sugars until light and fluffy. Add eggs and vanilla and blend well.

In a separate bowl, mix together flour, hot cocoa mix, salt, baking soda and baking powder. Add the dry ingredients to the mixing bowl and mix well. Stir in chocolate chips and marshmallow bits.

Drop dough onto ungreased cookie sheets. Bake for 8-10 minutes. Allow to cool for five minutes on the cookie sheet, then remove to a wire rack.

Makes 3-4 dozen cookies

For Mint Hot Cocoa Cookies: use mint chocolate chips and peppermint flavored marshmallow bits.

(Recipe adapted from Love From the Oven)

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December 6, 2012 · 7:12 am

Twelve Days of Christmas Cookies: Almond Joy Cookies

DAY 6: Almond Joy Cookies

I have always been a sucker for anything coconut. Add almonds and I am hooked for sure. When I saw these on Heather Christo Cooks, I knew that I had to make them as soon as possible. They are really amazing eaten warm.

RECIPE:

Almond Joy Cookies

Servings: Makes 4 dozen cookies
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1 cup salted butter, softened
1 ½ cups sugar
2 eggs
1 tsp vanilla
2 ¼ cups flour
1 tsp baking soda
1 tsp salt
2 cups sweetened, shredded coconut
2 cups chocolate chips
2 cups coarsely chopped almonds, toasted

Preheat oven to 350°F. Line baking sheets with silicone liners or parchment paper.

Using a mixer, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In a separate bowl, combine flour, baking soda and salt. Add dry ingredients to the mixing bowl and mix. Stir in coconut, chocolate chips and almonds; dough will be thick.

Scoop onto baking sheets and bake for 10-12 minutes. Don’t overcook.

Makes about 4 dozen cookies.

(Recipe adapted from Heather Christo Cooks)

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November 17, 2012 · 8:49 am

Thanksgiving Dessert: Coconut Cream Pie Bars

Looking for a non-pumpkin dessert to add to your Thanksgiving menu?

How about a creamy coconut cream pie filling on a shortbread crust with the thinnest layer of chocolate ganache squeezed in, then topped with whipped cream and toasted coconut?! And since they are so addicting, make them in a 9×13” pan so there are plenty of leftovers for the next day.

Move over pumpkin pie!

—

Recipe adapted from Mel’s Kitchen Cafe

RECIPE:

Coconut Cream Pie Bars

Servings: Makes 24 bars
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Crust:
1 ½ cups all-purpose flour
6 tablespoons powdered sugar
¾ cup (1 ½ sticks) salted butter, cut into pieces

Ganache:
¼ cup heavy cream
¾ cup chocolate chips (bittersweet or semisweet)

Coconut Cream Filling:
1 ½ cups granulated sugar
2/3 cup cornstarch
½ teaspoon salt
3 cups (2 cans) coconut milk
2 cups half-and-half
1 cup heavy cream
4 eggs, beaten
½ teaspoon coconut extract
½ teaspoon vanilla extract
1 ½ cup sweetened, flaked coconut, toasted*

Whipped Cream Topping:
2 cups heavy whipping cream
3 tablespoons powdered sugar
¼ cup coconut, toasted*

Preheat oven to 350°F. Spray a 9×13-inch baking dish with baking Pamm (the kind with flour).

Crust: Combine the flour and powdered sugar; cut in the butter using a pastry blender, two knives or a food processor. Press the mixture into the prepared baking dish. Bake for 14-18 minutes until the crust is light brown. Cool crust on a wire rack for 10 minutes.

Ganache: Place the chocolate chips in a small bowl. Heat ¼ cup cream in a Pyrex measuring cup in the microwave for 45 seconds, or until simmering. Pour the cream over the chocolate and let the mixture stand for 1-2 minutes, then stir until smooth. If chips do not completely melt, microwave for 20 seconds and stir again. Pour the chocolate over the bottom of the crust and smooth to the edges. Place pan in the fridge to chill until crust is cooled completely and ganache has hardened.

Filling: Use a whisk to mix sugar, cornstarch and salt in a large saucepan. Mix in coconut milk, half-and-half, cream, and beaten eggs. Over medium heat, bring the mixture to a boil, whisking constantly until it is very thick. If the mixtures has lumps, you can strain it through a fine mesh sieve. (If you whisk diligently while cooking, you will not need to strain the pudding). Remove from heat and stir in the coconut and vanilla extracts and toasted coconut. Pour the filling over the chilled ganache and refrigerate the bars until they are set, about 4 hours.

Topping: With a mixer, whip the heavy cream and powdered sugar until soft peaks form. Spread the cream over the chilled bars; sprinkle with toasted coconut. Chill until ready to serve.

Makes 24 bars

*Notes:

** To toast the coconut, spread coconut onto a baking sheet and bake at 325°F, stirring every 5 minutes for about 15 minutes, or until light brown. Watch closely so it doesn’t burn.

** If you are making these bars ahead of time, prepare the crust, chocolate and filling and refrigerate. Add the whipped cream topping just before serving. Whipped cream will begin to get watery if left in the refrigerator for more than a day.

** Halve recipe to make in a deep-dish pie pan or 8×8” pan.

(Recipe adapted from melskitchencafe)

NoEmptyChairs.me

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November 12, 2012 · 10:19 am

Pumpkin Sheet Cake

Due to a late Halloween (thanks to Hurricane Sandy) and an earlier than usual Thanksgiving, it is time to do some serious Thanksgiving planning around here!

This is a quick and easy dessert perfect for any fall holiday or for surprising the kids with a mid-week dessert just for the fun of it. It is amazing the bewildered (but joyful) looks on their faces when you produce dessert without any other reason than that you love them.

RECIPE:

Pumpkin Sheet Cake (or Pumpkin Bars) with Cream Cheese Icing

4 eggs
1 2/3 cup sugar
1 cup oil
1 tsp vanilla
1 16oz can of pumpkin (about 2 cups)
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg

Preheat oven to 350°F.

Using a mixer, beat eggs, sugar, oil, vanilla and pumpkin until light and fluffy. In a separate bowl, stir together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Fold into pumpkin mixture.

Spray a 15x10x1” jelly roll pan to make Pumpkin Bars or a 9×13” pan to make a Pumpkin Sheet Cake with cooking spray (preferably the kind with flour made for baking). Spread batter into prepared pan.

Baking Times: For 15×10” pan: Bake for 25-30 minutes, or until set.
For 9×13” pan: Bake for 35-45 minutes.

Cool in pan; frost in pan.

—

CREAM CHEESE ICING:
1 – 8oz package of cream cheese
½ cup butter
1 tsp vanilla
2 cups powdered sugar
Pumpkin pie spice and/or cinnamon (optional)
Toasted finely chopped pecans or walnuts (optional)

Using a mixer, beat cream cheese, butter, and vanilla until light and fluffy. Beat in powdered sugar. Optional: beat in about ¼ tsp pumpkin pie spice or cinnamon, if desired.

Frost cooled cake. Sprinkle with nuts and/or pumpkin pie spice for garnish.

Refrigerate cake until ready to serve.

NoEmptyChairs.me

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November 27, 2011 · 7:50 am

Twelve Days of Christmas Cookies: Cherry Shortbread Squares

DAY 3: Cherry Shortbread Squares

These shortbread squares are light and tender, not hard and crumbly; almost more like a short little cake than a cookie, but firm enough to hold in your hand to eat.

The batter mixes together quickly, and is then spread onto a baking sheet. Use a toothpick to lightly score the batter into 24 squares. The lines will disappear as the cookies bake, but they make it easier to know where to place your cherries. The cherry topping is simply cherry pie filling-I used some that I canned this summer from tart cherries, but any variety of canned pie filling will work. Place about 3 cherries in the center of each square. As the cookies bake, the pie filling will sink about halfway into the batter. Little A loves these cookies: they are light and slightly lemony, and not a hint of chocolate.

And if you are really lucky talented, you will get some cookies that bear a striking resemblance to Mickey Mouse:

RECIPE:

Cherry Shortbread Squares

Servings: 24
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1 cup (2 sticks) unsalted butter, at room temperature
1 ½ cups sugar
½ teaspoon lemon extract (or 1 Tbs lemon juice)
1 tsp lemon zest
1 tsp pure vanilla extract
½ tsp salt
4 eggs
2 cups all-purpose flour
1 can cherry pie filling or berry pie filling
Powdered sugar, for dusting

Preheat oven to 350°F. Grease and flour a half-sheet pan (about 12×17 inches) with a 1-inch rim, or spray it with baking cooking spray (with flour).

In the bowl of an electric mixer, beat together the butter and sugar until very light and fluffy, about 2 minutes. Beat in the lemon extract, lemon zest, vanilla, and salt. Beat in the eggs one at a time. Scrape down the bowl. On the lowest speed, stir in the flour until just barely mixed.

Spread the batter onto the sheet pan and smooth it into an even layer. Score the batter into 24-30 squares with a toothpick (don’t worry about perfectly even squares as the lines will disappear during baking; it just makes placing the cherries easier). Place 3 cherries in the center of each square.

Bake for 20-25 minutes, or until a toothpick comes out clean. Cool completely in the pan on a wire rack. Just before serving, cut into 24 squares and dust lightly with powdered sugar.

Makes 24 3-inch squares

Recipe from Piece of Cake

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