Thursday, September 22, 2011

Sweet Treats and Recipes

My friend, Jessie, had her sweets exchange this month. The theme was Fancy Schmancy. 

I made my Fanciest Schmanciest Dessert so far. Orange Flower Pavlovas With Strawberries. 

Her Momma made an apple pie with fresh apples from her tree.
There was no recipe, she just threw it together. 
It was the best apple pie I've ever had. 

Ingrid made these yummy Lace Cookies.

Lace Cookies

Yield: 20 sandwich cookies
Cook Time: 8-10 minutes


1/2 cup sifted all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
Pinch of salt
1/2 cup old-fashioned oats
1/3 cup unsalted butter, melted
2 tablespoons heavy cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
2 ounces dark chocolate, melted


1. Preheat oven to 375 degrees F. Line two baking sheets with Splits or parchment paper. Set aside.
2. In a medium bowl, combine flour, sugar, cinnamon, baking powder, salt, and oats. Set aside.
3. In the bowl of a stand mixer, combine butter, cream, cory syrup, and vanilla. Mix with the beater blade until smooth. Slowly add in the dry ingredients. Mix to combine.
4. Drop about 3/4 of a teaspoon of batter onto prepared baking sheets. Try to make the cookies all the same size. Place only 12 cookies on each sheet because the cookies will spread in the oven.
5. Bake for 8-10 minutes. Remove from oven and let cookies cool on baking sheets for 2 minutes. Carefully transfer cookies to a wire rack and cool completely.
6. Find 2 cookies that are about the same size. Spread one cookie with melted chocolate. Place other cookie on top. Repeat with remaining cookies.

Jessie made these lovely marshmallows dipped in chocolate. 

Chocolate covered coconut marshmallows: (She didn't make it with coconut)

a few chopped up 60% chocolate bars tempered for dipping
7 ounces sweetened shredded coconut, toasted
1 recipe Homemade Marshmallow batter, recipe follows
Confectioners' sugar


Homemade Marshmallows:

3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

Very lightly oil a 9x13 non-metal pan. Sprinkle half the toasted coconut over the bottom. Scoop/spread in the marshmallow batter and smooth the top of the mixture with very lightly oiled hands. Sprinkle on the remaining toasted coconut and press it in lightly. Allow to dry uncovered at room temperature for at least 8 hours or overnight.

Remove the marshmallows from the pan and cut into squares. Dip each piece carefully in the tempered chocolate. Set dipped marshmallows on parchment-lined sheets until they are dry/set. Store in an airtight container at room temperature for up to one week.

Mary made these delightful Peanut Butter Sandwich Cookies.

1 1/4 cups all purpose flour
1 tsp baking soda
1/2 cup (one stick) unsalted butter
1/2 cup sugar
1/2 packed light brown sugar
3/4 cup chunky peanut butter
1 large egg
1 tsp vanilla
3/4 cup peanut butter chips

8 oz bitter sweet Chocolate, chopped
6 Tbsp unsalted butter cut into pieces
1 tsp vanilla extract

1-Cookies: Heat oven to 350 Line 2 baking sheets with parchment
2-in a medium bowl whisk together flour salt baking soda and baking powder
3-in large bowl blend sugars and butters until well blended,add peanut butter,add egg and vanilla, beat in flour mixture until just blended,Stir in peanut butter chips
4- Drop 8 (2 tbsp) balls of dough on cookie sheet, about 3 inches apart, press floured fork into tops to make cross hatch design and spread dough to about 3 inch rounds. Bake about 12 minutes until edges are brown. Let cool two minutes on cookie sheet then remove to rack to cool completely. Repeat with remaining dough and second sheet.
5-Filling: in a microwave safe bowl melt chocolate and butter for 1 minute whisk until smooth and add vanilla. Chill until filling is thick enough to spread
6-spread filling on the bottom of one cookie then press another on top to make a sandwich. Repeat with remaining cookies.

I can't believe I didn't get a picture of Natasha's Chocolate Souffle! But she was nice enough to send her recipe. It was still warm from the oven with fresh whipped cream to top it off. And she gave everyone Tinkerbell cookie cutters. Love her.

Bistro Garden Chocolate Soufflé
5 egg yolks
¾ cup sugar
4 drops vanilla
1 cup flour
2 cups milk
2 oz un-sweet chocolate melted
8 egg whites
Additional sugar
Powdered sugar
Sweetened whip cream
Beat egg yolks with ½ cup sugar and vanilla until light and fluffy. Gradually beat in flour until paste is formed.
Meanwhile, bring milk to a boil. Add egg mixture all at once. Bring again to a boil. Whisk quickly until paste is well incorporated and smooth. Continue to stir with wooden spoon until thick as light choux paste or pastry cream. Add melted chocolate and stir until blended. Cool.
Beat 3 egg whites with 1/3 of remaining sugar until frothy. Add 3 more egg whites and half of the remaining sugar. Continue beating. Add remaining egg whites and sugar. Beat till whites are stiff and shiny but not dry. Fold eggs into batter. Spoon into two 5 inch soufflé dishes.
Bake at 350 degrees for 30 minutes, or for 1 hour for one larger soufflé.
Top with whip cream. Serve warm.

Tre Fantastique!