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Posts Tagged ‘Dessert’

This morning, the desire to make cookies suddenly overcame me. So this afternoon I found a reliable-looking recipe, gathered my ingredients, and made these delicious cookies.

I knew I wanted to make the original recipe a little more healthy. Thus I replaced half of the AP flour with whole wheat and used Demerara sugar instead of granulated. The large crystals from the Demerara sugar give the cookies a pleasing crunch.

We had used up the last of our pure vanilla extract, so I was forced to use *horrors!* imitation. Yes, that’s a bottle of pure vanilla in the picture. I just couldn’t bring myself to take a picture of GV imitation vanilla extract.

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Then, after all of the cookies were done baking, our order of vanilla arrived.

Oh well.

They are still excellent cookies, if I do say so myself. Mom thinks they’re a little on the sweet side, and I agree with her. Maybe next time I’ll use only 1½ cups of sugar instead of 2.

And maybe next time I’ll use a full tablespoon of Madagascar Bourbon vanilla extract.

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:: Chocolate Chip Cookies ::

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Adapted from Allrecipes

Ingredients

  • 1 cup butter, softened
  • 2 cups Demerara sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1½ cups Whole Wheat Pastry Flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon sea salt
  • 2 cups semisweet chocolate chips
  • 1 cup toasted chopped nuts (pecans or walnuts are good choices)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the butter and Demerara sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts.
  3. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
  4. Remove from oven. Allow to cool for a few minutes on pan. Transfer to cooling racks to cool completely. Store in airtight containers at room temperature or in the freezer for longer storage.

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We’ll be heading out to go skiing tomorrow, so things will be quiet around here for a week or so. I leave you with this recipe…

This recipe makes a moist and flavorful loaf again and again. And can you beleive it’s 100% whole wheat? Serve warm or at room temperature slavered with butter, or spread with cream cheese.

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:: Banana Nut Bread ::

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Adapted from The New Best Recipe

Ingredients:

  • 2 cups (8 ounces) white whole wheat flour
  • 1¼ cups walnuts or pecans, toasted and chopped coarse
  • ¾ cup sucanat, rapadura, demerara or granulated sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 3-4  large, darkly speckled bananas, mashed well (about 1½ cups)
  • ¼ cup whole plain yogurt
  • 2 large eggs, lightly beaten
  • 6 tablespoons butter, melted and cooled
  • 1-2 teaspoons pure vanilla extract
  • Extra banana, for garnish, optional

1) Preheat oven to 350° F. Grease and flour a 9×5 inch loaf pan.

2) In a large bowl, whisk together the flour, sugar, baking soda, salt, and nuts. In a medium bowl, mix the mashed bananas, yogurt, eggs, butter, and vanilla until well blended. Gently fold the banana mixture into the dry ingredients with a rubber spatula just until combined. Batter with be thick and chunky.

3) Scrape the batter into the prepared pan. Garnish with slices of banana if desired. Bake in preheated oven until golden brown and a toothpick inserted near the center comes out clean, about 55-60 minutes.

4) Remove from oven and cool in pan for 5 minutes. Gently loosen the edges with a knife. Transfer to a wire rack. Serve warm or at room temperature.

Makes one large loaf

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closewithcup

This Wednesday was Dad’s birthday. Finding I didn’t have a present, I decided to bake him some biscotti. I was a little concerned he wouldn’t like them. Twice before I have made biscotti – and failed miserably. However, this batch turned our quite well (perhaps due to the fact that I actually followed the recipe).

“Those were good,” he said the next day. “Those are good.”

I am pleased and satisfied.

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:: Chocolate & Almond Biscotti ::

Ingredients:

  • 1 cup whole almonds, toasted and chopped coarse
  • 1 cup + 2 tablespoons softened butter, divided
  • 1/2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 4 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 (120z) bag of chocolate chips

Directions:

1) Preheat oven to 325° F. In a large bowl, beat 1 cup of butter and the sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.

2) In a medium bowl, whisk together the flour, baking powder and salt. Add to the butter mixture with the mixer on low and beat until well combined. Stir in the almonds. If the dough is too wet to handle, stir in an additional 1/2 cup of flour.

3) Butter 2 large baking sheets. Divide the dough into 3-4 portions and shape into long, flattened logs on the baking sheets, about 5 inches wide and 5/8 inches thick.

4) Bake the logs in preheated oven for 27-30 minutes, or until firm and slightly browned. Transfer logs one at a time to a cutting board and cut diaganally into 1/2 inch thick slices. Arrange sliced back on the baking sheets and bake for an additional 15 minutes.

5) Line two large baking sheets with wax paper. Melt the chocolate chips and 2 tablespoons butter in a double boiler. Place in a rectangular baking pan and dip the bottoms of the biscotti in the chocolate. Place the dipped biscotti onto the wax paper lined baking sheets and place in the freezer to cool completely. Store in an airtight container.

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P.S. This is my entry for Eat Christmas Cookies 2. Stop by and see the roundup of delicious Christmas cookies!

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Back when peaches were in season, I devised a baked oatmeal recipe to incorporate them. I just threw a few things together and pushed it into the oven. To my surprise, it was really good. We’ve tried it with pears and apples, with the same delicious results.

Hot fruit on the bottom, sweet oatmeal in the middle, and crunchy almonds on top. This could easily be a dessert…

:: Fruit-on-the-Bottom Baked Oatmeal ::

Ingredients:

  • Approximately 1 1/2 cup thinly sliced fruit* or enough to generously cover the bottom of a 9-inch square baking dish
  • 1/2 cup whole milk
  • 2/3 cup pure maple syrup
  • 2 large eggs
  • 3/4 cup (1 1/2 sticks) butter
  • 1 teaspoon pure vanilla extract
  • 2 cups old fashioned rolled oats
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 tablespoons demerara, sucanat or rapadura, divided
  • 1/3 cup slices almonds

*Peaches, pears & apples are good choices. If using apples, make sure to cup them thinly or they will be crunchy.

  1. Preheat oven to 350° F. Melt butter; pour 1/4 cup into bottom of a 9-inch square baking dish. Arrange sliced fruit on top of the butter and sprinkle with 2 tablespoons demerara. Set aside.
  2. In a medium bowl, mix together milk, maple syrup, eggs, remaining butter and vanilla.
  3. In a large bowl, whisk together oats, baking powder, baking soda and salt. Stir the wet ingredients into the dry ingredients and mix well. Pour over fruit and smooth the top. Sprinkle with almonds and remaining 2 tablespoons demerara.
  4. Bake at 350° for 40-50 minutes, or until browned on top and fruit is bubbly. Allow to cool slightly. Serve with milk, cream or Vanilla Sauce.

Serves 6-8

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An Autumn Tea

Last Friday we attended a tea party hosted by the S. family. Take a look at our lovely afternoon…

The Menu

Lunch

Roasted Carrot Soup

Sandwiches

Fruit Salad

Chicken Beggar’s Purses

Dessert

Chocolate Trifle

Date Triangles

Sandies

Pumpkin Kolaches

For lunch our hostesses served Roasted Carrot Soup, garnished with scallops, bacon and sour cream.

The U. family brought Cucumber sandwiches. We provided Spiral sandwiches and Turkey Cranberry sandwiches.

The K. family made Five Ingredient Salad. This is my favorite fruit salad recipe – I’ll have to give you the recipe some time…

Our hostesses also served Chicken Beggar’s Purses – chicken filling inside a won ton wrapper, fried in a thin layer of oil.

After chatting and allowing the food from lunch to “settle”, we had tea.

dessert1

Along with our tea we had four desserts: (clockwise from top left) Chocolate Trifle, Date Triangles, Sandies and Pumpkin Kolaches.

Thank-you to the S. family for hosting such a delightful tea party.

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I while ago I saw an article in Martha Stewart Living, February 2007 about English puddings. I immediately wanted to make some of the delicious-looking recipes. So we made Eve’s Pudding. I was quite pleased with the results, as was everyone else. Even Dad, the ultimate food critic in our family, said it was good. Keeping with the British tradition, we served our pudding with a vanilla sauce. It was the perfect dessert for a cool, wet fall evening!

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: : Eve’s Pudding : :

Adapted from Martha Stewart Living

Ingredients:

For the Pudding:

  • 1/2 cup (1 stick) butter, softened, plus more for baking dish
  • 1 1/4 cups (5 oz.) Whole Wheat Pastry Flour
  • 1 1/4 teaspoons baking powder
  • Salt
  • 1 3/4 pounds baking apples, peeled, cored, and cut into 1/8-inch-thick slices
  • 3/4 cup demerara, Sucanat, or rapadura
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup whole milk

For the Sauce:

  • 2 tablespoons maple syrup
  • 1 1/2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups whole milk
  • 2 egg yolks, slightly beaten
  • 2 tablespoons butter, softened
  • 2 teaspoons pure vanilla extract

Directions:

For the Pudding:

1) Preheat oven to 350°. Butter a 9″ square baking dish; set aside. Whisk flour, baking powder, and 1/2 teaspoon salt in a medium bowl; set aside.

2) Put apples, 1/4 cup sugar, lemon juice, cinnamon, and a pinch of salt into a large bowl; toss to combine. Transfer to prepared baking dish, and sprinkle 2 tablespoons water over top; set aside.

3) Put butter and 6 tablespoons sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Add eggs, one at a time, mixing after each addition. Mix in vanilla. Reduce speed to low. Add flour mixture, alternating with milk. Mix until combined.

4) Spread batter over apples, and sprinkle with remaining 2 tablespoons sugar. Bake until batter is cooked through and juices are bubbling, about 40 minutes. Let cool on a wire rack 15 minutes.

Meanwhile, as the pudding in cooling, make the sauce:

1) Blend maple syrup, cornstarch and salt in a medium saucepan. Combine milk and egg yolks. Gradually stir into sugar mixture.

2) Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Serve warm over the pudding.

The original recipe is supposed to serve 8-10, but seven hungry people didn’t find it hard to lick the pan clean.

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