HELPING YOU FIND YOUR WAY HOMEWARD
MY FAVOURITE DESSERT RECIPES
I feel that a proper dinner is never complete without a delicious dessert! These are some of my favourite recipes:
CHOCOLATE CHUNK CAKE
2 tablespoons warm water
1 tablespoon instant coffee crystals
1 ½ cups all purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter (is 1 ½ sticks)
1 ½ cups sugar
3 large eggs, room temperature
2/3 cup sour cream
1 teaspoon vanilla extract
4 – 3 ½ oz. milk chocolate Toblerone bars (they are the 100 gram ones)
Preheat oven to 350F.
Butter 9-inch diameter springform pan; dust with flour.
Stir 2 tablespoons of water and 1 tablespoon of coffee in a small bowl until coffee dissolves…set aside.
Sift flour, cocoa, baking powder and salt into a medium bowl.
Using electric mixer, beat butter in large bowl until fluffy.
Gradually add 1 ½ cups sugar, beating until well blended.
Beat in eggs, 1 at a time.
Add coffee mixture, sour cream and vanilla extract and beat to blend.
Stir in flour mixture.
Chop 2 Toblerone bars into ½ inch or smaller pieces and fold in the chocolate pieces.
Transfer batter to prepared springform pan.
Bake cake until test inserted into center comes out clean…about 80 to 90 minutes.
Transfer cake to rack…break remaining Toblerone bars into triangular pieces and set them on top of the hot cake to melt (if necessary, put them back in still warm oven to melt faster).
Shape melted chocolate into leaves or desired form.
Cool 10 minutes.
Cut around pan sides to loosen cake…release pan sides.
Cool cake completely on rack.
Sift powdered sugar over cake.
Cut into wedges and serve.
SUGAR-CRUSTED GINGER COOKIES
3/4 cup butter, softened
3/4 cup packed brown sugar
1 pkg. (4-serving size) Jell-O Butterscotch Instant Pudding
1/2 cup finely chopped crystallized ginger
2 cups flour
1 tsp. baking soda
1 Tbsp. ground ginger
1-1/2 tsp. ground cinnamon
1/4 cup granulated sugar
Heat oven to 350°F.
Beat first 5 ingredients in large bowl with mixer until well blended.
Mix remaining ingredients, except granulated sugar.
Gradually add to pudding mixture, beating just until blended.
Divide dough in half. Roll each half into 10-inch log.
Wrap in plastic wrap; refrigerate 1 hour or until firm.
Unwrap logs; roll in granulated sugar.
Cut dough into 1/2-inch slices.
Place, 1 inch apart, on baking sheets sprayed with cooking spray (I use parchment paper instead).
Bake 11 to 13 min. or until lightly browned.
Cool on baking sheet 5 min.; remove to wire racks.
Combine additional 1/2 tsp. ground cinnamon with the granulated sugar; roll, slice and bake as directed.
Makes approximately 40 cookies.
OATMEAL RAISIN COOKIES
1 cup butter, softened
Preheat the oven to 375 degrees F (190 degrees C).
Grease cookie sheets or use parchment paper (which I prefer).
In a medium bowl, cream together white sugar, butter, and brown sugar.
Beat in eggs one at a time, then stir in vanilla.
Combine flour, cinnamon, baking soda,and salt.
Stir into the creamed mixture.
Mix in oats. If you are using nuts or raisins, mix into dough, combining well.
Cover, and chill dough for at least one hour.
Roll the dough into balls, and place 2 inches apart on cookie sheets.
Bake for 8 to 10 minutes in preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
1 LB (454 g) butter, at room temperature
1 cup icing sugar
½ cup cornstarch
1 tsp vanilla
3 cups all-purpose flour
1 cup chopped pecans or dark chocolate (optional…I never add these)
Preheat oven to 325F.
Cream butter and icing sugar until very fluffy.
Beat in cornstarch, vanilla and then flour.
Beat until batter is light and very fluffy.
Stir in nuts or chocolate if using those.
Drop batter by teaspoonful on to lightly greased baking sheets…or use parchment paper (that is what I prefer).
Bake 20 to 25 minutes or until edges are golden.
If you want them sweeter, dust lightly with sifted icing sugar before serving.
Makes approximately 60 cookies.
VANILLA SUGAR COOKIES
1 cup (250 ml) granulated sugar3/4 cup (175 ml) butter , softened
1 vanilla bean (is better with the real bean but you can also use 1 tsp vanilla instead)
1 large egg
2-1/2 cups (625 ml) all-purpose flour
1/2 tsp (2 ml) baking powder
Pinch of table salt
Line rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat butter with sugar until fluffy; set aside.
Slit vanilla bean lengthwise.
Lay, cut side up, on board; scrape out seeds and mash into butter mixture until evenly distributed.
Beat in egg.
In separate bowl, stir together flour, baking powder and salt ; add to butter mixture in 3 additions, stirring after each.
Divide in half; flatten and wrap each in plastic wrap.
Refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
On lightly floured surface, roll out each half of dough to 1/4-inch (5 mm) thickness.
Using 3-inch (8 cm) mitten-shaped cookie cutter (or whatever cookie cutter designs you like), cut out shapes.
Place, 1 inch (2.5 cm) apart, on prepared pans.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until light golden on bottoms and edges, about 10 minutes.
Let cool on pans on racks for 1 minute.
Transfer to racks; let cool completely.
COCONUT FUDGE BARS
1 cup butter, divided
2-1/2 cups Honey Maid Graham Crumbs
1 cup sugar
2/3 cup evaporated milk
1 pkg. (250 g) Jet-Puffed Miniature Marshmallows
1-1/2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate, coarsely chopped
1 cup chopped walnuts
1 cup flaked coconut, toasted
Line 13x9-inch pan with parchment, with ends of parchment extending over sides.
Spray with cooking spray.
Mix 3/4 cup butter; mix with crumbs.
Press onto bottom of pan.
Bring remaining butter, sugar, milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Cook 5 min., stirring constantly.
Add chocolate; cook until melted, stirring frequently.
Pour over crust.
Top with nuts and coconut.
Refrigerate 2 hours or until firm.
Makes 32 servings, 1 bar (51 g) each