Tag Archives: Desserts

Chocolat Chaud (French-style Bittersweet Hot Chocolate)

Posted on by Laurie

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The other day I was reading J. A. Brillat-Savarin’s The Physiology of Taste and his discussion of chocolate gave me the greatest craving for a rich cup of chocolat chaud. As we have been experiencing cool weather here in Manhattan, Kansas the past few days, the timing was perfect; but, of course, being Kansas, the weather is supposed back up into the 80’s by mid-week. That’s how it goes here. I hope that you are having a lovely autumn! Enjoy the recipe!

Chocolat Chaud

6 oz. best-quality bittersweet chocolate, chopped

1/4 c. boiling water

about 2 c. warm milk

cinnamon sticks for garnish

optional other ingredients & garnishes: brown sugar, Chantilly Cream, cinnamon sugar, chocolate curls

Directions:

1. Place chocolate in a 2-qt. sauce pan over low heat. Pour boiling water over chocolate. Stir until smooth.

2. Gradually stir in 2 c. of the warm milk. Taste. If the flavor is too strong for you, stir in more milk to taste. If desired, stir in a bit of brown sugar.

3. Once you have reached the desired flavor, continue stirring until smooth and hot – but not boiling.

4. If you have an immersion blender, whip the hot chocolate until frothy. Ladle into warmed serving cups. Garnish each with a cinnamon stick. If desired, top with Chantilly cream, cinnamon sugar and/or chocolate curls. Bon appétit!

Note: As with just about anything you make, the are a number of ways to make chocolat chaud. Some recipes omit the hot water. You can use more or less milk if you desire. (About 2 cups of milk is the minimum that I like to use without having to sweeten the beverage.) If you have the patience to wait, after you have warmed the hot chocolate mixture and balanced the flavors, remove it from the heat, transfer to a glass container and allow it to sit for several hours in order to thicken. Return chocolate to clean saucepan, then gently warm mixture and continue with step 4.

Yummy Maples Cookies

Posted on by Laurie

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Maples

Makes about 20 cookies.

Flavored with real maple syrup, these soft sugar cookies have an extra layer of flavor.

1 c. all-purpose flour

1 t. corn starch

1/2 t. baking soda

1/8 t. salt

1/4 c. unsalted butter, softened*

1/4 c. vegetable shortening

3/4 c. granulated white sugar

2 T. maple sugar or firmly packed light brown sugar

2 T. real maple syrup

1 lg. egg

1/4 t. vanilla extract

  1. Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
  2. Whisk together flour, corn starch, baking soda, and salt. Set aside.
  3. In large bowl, beat together butter and shortening until well combined. Beat in sugars until light and fluffy. Beat in maple syrup, then egg and vanilla. On lowest mixer speed, beat in dry ingredients.
  4. Scoop by rounded tablespoonfuls and roll into smooth balls. Place balls of dough on baking sheets spacing cookies 2” apart.
  5. Bake for approximately 16 to 18 minutes or until set and very lightly browned around the edges. Place baking sheets on wire racks and allow cookies to cool.

* You can use 1/2 c. butter and omit the vegetable shortening for a thinner, crisper cookie.

Walnut Maples variation: Follow the recipe above, beating in 3/4 c. finely chopped walnuts after dry ingredients. Makes about 28 cookies.

Serving Suggestion: Drizzle cooled cookies with Maple Syrup Icing before serving.

Maple Syrup Icing

 A light brown icing that goes well with most baked goods.

3/4 c. confectioner’s sugar

about 1/4 c. real maple syrup

  1. Place confectioner’s sugar in a medium bowl. Stir in maple syrup until the icing is perfectly smooth.
  2. Drizzle or pipe onto cooled baked goods. (This is thick enough to pipe thin lines but not thick enough to pipe firm shapes.)

Recipes from my cookbook Confectionately Yours: A Collection of Cookies, Candies & Yummy Confections. Enjoy!

Happy Labor Day!

Posted on by Laurie

Happy Labor Day! I hope that you have a chance to kick back and relax. I’ll be working today, but that’s o-kay. We have some lovely guests staying with us and when the day is over, I plan to have a nice cold Root Beer Float!Image

Chocolate Rum Raisin Cookies

Posted on by Laurie

Have a lovely holiday weekend, everyone!Image

Chocolate Rum Raisin Cookies

Soft chocolate cookies flavored with rum.

 Makes about 26 cookies

3/4 c. raisins

1/3 c. golden or dark rum

2 T.  water

1 1/2 c. all-purpose flour

1/2 c. Dutch process cocoa

1/2 t. baking powder

1/2 t. baking soda

1/4 t. salt

3/4 c. + 2 T. granulated white sugar

1/2 c. unsalted butter, softened

1 lg. egg

2 t. rum extract

1/2 c. semi-sweet chocolate chips or  2 1/2 oz. chopped semi-sweet chocolate

  1. In a small saucepan, over medium heat, bring raisins, rum and water to a simmer. Simmer uncovered for about 12 minutes or until the raisins are well-plumped and the liquid has mostly evaporated. Set aside to cool.
  2. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  3. In medium bowl, whisk together flour, cocoa, baking powder, baking soda and salt. Set aside.
  4. In large bowl, beat together sugar and butter until light and fluffy.  Beat in egg and rum extract. On lowest mixer speed, beat in dry ingredients until well combined. Fold in raisins and chocolate.
  5. Drop by rounded tablespoonfuls onto prepared baking sheets. Bake for about 9 to 11 minutes or until just set and lightly browned on the bottom. Place baking sheets on wire rack and allow cookies to cool.

Serving Suggestion: Drizzle with Sweet Chocolate Glaze and then with White Cookie Icing. (Recipes below.)

Sweet Chocolate Glaze

1 1/2 c. confectioner’s sugar

1 1/2 oz. unsweetened chocolate, melted (still warm)

4 to 5 T. half-and-half or heavy cream, divided

1 – 2 t. dark or light rum, optional

  1. Place confectioner’s sugar in a small bowl. Set aside
  2. Heat half-and-half or cream until just at a simmer. Stir 3 T. of it into sugar until perfectly smooth.Then stir chocolate into sugar mixture. If needed, slowly stir in just enough more warm half-and-half or cream to make a perfectly smooth glaze. Stir in optional rum, if desired.
  3. Drizzle over baked goods right away.

Pure White Cookie Icing

1 c. confectioner’s sugar

1 T. milk

2 t. light corn syrup

  1. Place confectioner’s sugar in a small bowl. Stir in milk and light corn syrup until perfectly smooth. The mixture will be a little on the thick side, but should pour from a spoon in a slow, smooth stream.
  2. Drizzle or pipe onto cooled baked goods right away. (This is thick enough to pipe thin lines but not thick enough to pipe firm shapes.)

Old-Fashioned Banana Snack Cake

Posted on by Laurie

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Old-Fashioned Banana Snack Cake

2 c. flour

2 T. Ceylon cinnamon

1 t. baking soda

1/2 t. baking powder

1/2 t. salt

1 c. + 2 T. mashed banana (about 3 medium bananas)

1/2 c. canola oil

2 lg. eggs

1/3 c. buttermilk

2 t. vanilla extract

1/2 c. granulated white sugar

1/2 c. light brown sugar

1/2 c. miniature semi-sweet chocolate chips

1 T. cinnamon sugar (2 3/4 t. sugar + 1/4 t. cinnamon)

1. Preheat oven to 350 degrees F. Spray an 8 x 8″ baking pan with baking spray (or butter and flour pan).

2. Sift together flour, cinnamon, baking soda, baking powder, and salt. Set aside.

3. Whisk together bananas, oil, eggs, buttermilk and vanilla. Add sugars and stir until well combined. Stir in dry ingredients until well moistened, then stir in chocolate chips.

4. Scrape batter into prepared pan. Level batter using the back of a spoon. Sprinkle with cinnamon sugar. Bake for about 40 – 50 minutes or until a cake tester inserted near the center comes out clean or with large crumbs that look cooked through. (It might take a few tries to miss the chocolate chips.)

5. Cool on a wire rack before serving.

Note: If you have overripe bananas, freeze them for use in recipes for baked goods. To use, thaw bananas, tear open, and squeeze bananas out of their peels.

Variations: Substitute any of the following for chocolate chips: finely chopped chocolate-covered toffee, peanut butter chips, finely chopped walnuts, raisins or dried cranberries.

Travel Theme: Sweet

Posted on by Laurie

Thank you to Where’s My Backpack for this week’s Sweet challenge!. This challenge is just to my taste. Enjoy!

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Fiesta Cookies*

Makes about 36 medium size cookies.

Soft, piped cookies lightly flavored with chocolate and spices, decorated with icing and nonpareils.

1 1/4 c. all-purpose flour

1/2 t. ground cinnamon

1/4 t. ground nutmeg

1/8 t. salt

1/2 c. unsalted butter

3/4 c. + 2 T. confectioner’s sugar

1 lg. egg

1 t. almond or vanilla extract

1 1/2 oz. unsweetened chocolate, melted

Icing of your choice

Nonpareils

  1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  2. Whisk together flour, cinnamon, nutmeg and salt. Set aside.
  3. In a large bowl, beat together butter and confectioner’s sugar until fluffy. Beat in egg and extract. On lowest mixer speed, beat in dry ingredients and then chocolate.
  4. Using a heavy duty pastry bag fitted with a star tip, pipe cookie dough onto baking sheets, spacing cookies 1 1/2” apart. Cookies will not rise, spread or change shape while they bake.
  5. Bake for about 5 to 7 minutes or until set. Place baking sheets on wire racks and allow cookies to cool before decorating.
  6. Once cookies have cooled, decorate with icing and nonpareils.

Suggested shapes for piping: thick bars, stars, hearts, and wreaths.

 * Recipe from my cookbook, Confectionately Yours: A Collection of Cookies, Candies & Yummy Confections.

4th of July Cheesecake Cupcakes

Posted on by Laurie

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An easy to make, fancy treat for the upcoming holiday!

Cheesecake Cupcakes

makes 12

12 Oreo cookies or Oreo Golden cookies

16 oz. cream cheese, softened

2/3 c. granulated white sugar

1/4 c. sour cream

2 lg. eggs

1 T. + 1 t. fresh lemon juice

2 t. vanilla or almond extract

whipped cream for topping

fresh strawberries, raspberries and/or blueberries

1. Preheat oven to 375 degrees F. Line a 12-cup muffin pan with muffin papers. Place one cookie in the bottom of each muffin paper.  (The cookies will be a little smaller than the bottom of the muffin cups, but they puff out during baking.)

2. Using a large food processor or an electric mixer, process or beat cream cheese and sugar until perfect smooth. Add sour cream and process or beat until well blended. Add eggs, lemon juice, and extract. Process or beat until well blended and perfectly smooth. Divide cheesecake batter between muffin cups, filling until almost full.

3. Bake for about 20 minutes or until puffy and set in the middle. Remove from the oven and cool on a wire rack. (The cupcakes will sink in the middle as they cool.) Once completely cool, cover with plastic wrap and refrigerate for at least 3 hours before serving.

4. When ready to serve, lift cupcakes out of pan, remove muffin papers, top with whipped cream and fruit. Enjoy!

Notes: The cheesecake batter is the same batter that I use for my Miniature Cheesecakes in Confectionately Yours. Either recipe can be made ahead of time and frozen until shortly before serving, then decorated at the last minute.

Plum & Blueberry Crumbles

Posted on by Laurie

I bought some amazing plums at Eastside Market over the weekend and so decided to make Plum & Blueberry Crumbles for breakfast yesterday. Yum!Plums

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Plum & Blueberry Crumbles

makes 4 servings

3 T. + 2 t. unsalted butter, divided

2 lg. ripe black plums, halved and pitted

1/2 c. blueberries

1/4 c. quick cooking rolled oats

1/4 c. all-purpose flour or gluten-free all-purpose flour

3 T. coarsely chopped hazelnuts, almonds, walnuts or pecans

2 1/2 T. light brown sugar

3/4 t. Vietnamese cinnamon

1/4 t. ground aniseed

1/4 t. ground allspice

1/4 t. ground ginger

1/8 t. ground cardamom

1. Preheat oven to 375 degrees F. Using 1 T. of the butter, grease 4 four-inch glass tartlet pans.

2. Cut each plum half into 6 slices. Arrange slices in bottom of pans. Sprinkle blueberries over plums.

3. In a small food processor, pulse together remaining ingredients until crumbly and sticking together. Sprinkle crumb mixture over fruit.

4. Place tartlet pans on baking tray. Bake for 25 minutes or until bubbly. Serve warm.

Enjoy!

Fresh Peach Frozen Yogurt

Posted on by Laurie

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Fresh Peach Frozen Yogurt

2 c. whole milk Greek yogurt

1 c. pieces of ripe, fresh peaches (no skins)

1/2 c. honey

1 1/2 T. fresh lemon juice

1. Place ingredients in a food processor and process until smooth. Taste. At this time, you can add a little more lemon juice, honey or peaches, if you want to adjust the flavor. Process again until smooth.

2. Transfer mixture to an ice cream maker and follow machine’s instructions. I use a Cuisinart ice cream maker and run the machine for 30 – 40 minutes and then put the yogurt in the freezer for 1 to 2 hours before serving.

Homemade frozen yogurt is tangier and less gummy than commercial frozen yogurt, and it is so easy to make. Enjoy!

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Happy Valentine’s Day with Raspberry Muffins

Posted on by Laurie

We’ve been having Valentine’s Day themed breakfast specials all week long at The Morning Star. One of the items that I served this morning was Raspberry Buttermilk Muffins. We also had Nutella French Toast and Bagels with Fresh Strawberry Cream Cheese today in addition to our regular menu. It was a very festive breakfast this morning as it has been all week!
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Valentine’s Raspberry Buttermilk Muffins

(makes 10 – 12)

2 c. all-purpose flour

1 c. granulated white sugar, plus extra for topping

1 T. baking powder

8 T. unsalted butter, melted

1 c. low fat buttermilk

2 large eggs

2 t. orange extract

2 c. frozen raspberries

(1) Preheat oven to 400 degrees F.  Prepare 12 standard muffin cups or 10 eight-ounce ramekins with butter and flour or baking spray.

(2) In a large bowl, whisk together flour, 1 c. sugar and baking powder. Set aside.

(3) Whisk together butter, buttermilk, eggs and orange extract. Stir mixture into dry ingredients. Fold in raspberries.

(4) Divide batter into prepared muffin cups or ramekins. Using the back of a spoon, shape each cup of batter into a light mound. Sprinkle batter with granulated white sugar. If using ramekins, place them on two baking sheets before putting in the oven. Bake muffins for 15 to 20 minutes or until done. Muffins are firm to the touch when done.

Enjoy! Happy Valentine’s Day!

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