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HOW TO MAKE THE PERFECT CHOCOLATE CHIP COOKIES

Chocolate chip cookies are a go-to favorite after-school treat. Watch and learn to find out the answer to creating your perfect chocolate chip cookies. Making the perfect chocolate chip cookies has never been easier! I go ga-ga for soft chewy chocolate chip cookies. How do you like your chocolate chip cookies? Soft and chewy, thin and crisp, or cakey?

Thin and Crisp Chocolate Chip Cookies
Yield: about 3 dozen

2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1-1/4 cups (2-1/2 sticks) unsalted butter, room temperature
1-1/4 cups granulated sugar
3/4 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

*** For directions please watch the video. Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes.

Soft and Chewy Chocolate Chip Cookies
Yield: about 3 dozen

2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

*** For directions please watch the video. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.

Cakey Chocolate Chip Cookies
Yield: about 3 dozen

2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
14 Tablespoons (1-3/4 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1/4 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

*** For directions please watch the video. Bake until cookies are golden around the edges and set in the center, 10 to 12 minutes.

Want more cookie recipes? Try these…

the perfect Chocolate Chip Cookies

Thousand-Layer Chocolate Chip Cookies

Whole-Wheat Chocolate Chip Cookies

Whole-Wheat Chocolate Chip Cookies

Chocolate-Covered Sandwich Cookies with Dulce de Leche (Alfajores)

Chocolate-Covered Sandwich Cookies with Dulce de Leche (Alfajores)

Whole-Wheat Almond-Butter Sandwich Cookies

Whole-Wheat Almond-Butter Sandwich Cookies

Whole-Wheat Bars with Raspberry Jam

Whole-Wheat Bars with Raspberry Jam

Homemade Oreos

Homemade Oreos

Posted on Sep 16, 2014

HOMEMADE FROZEN FUDGE POPS RECIPE

The kids are back to school… and it is still hot out there… Got 15 minutes? Treat your kids with these homemade frozen fudge pops. Yes! It is just like the store-bought but BETTER! Watch and learn how to make this “easy-to-make hard-to-forget fudge pops”! Use a standard pop mold, or go with another fun mold. No pop molds? No problem… use small paper cups, when ready to serve simply tear to unmold.

Fudge Pops
Preparation: 15 minutes
Yield: 10 fudge bars

You’ll need: Ice Pop Mold

2 teaspoons cornstarch
1-1/2 cups whole milk, divided
1-1/3 cups heavy cream
1/2 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract

*** For directions please watch the video.

Want more frozen pops recipes? Try these…

homemade frozen fudge pops

Melon-Berry Ice Pops

Blueberry Moonshine Pops-recipe

Blueberry Moonshine Pops

Cantaloupe and Campari Pops recipe

Cantaloupe and Campari Pops

Posted on Sep 9, 2014

PEACH BUCKLE RECIPE

Eat this Peach Buckle either for dessert or breakfast, a great way to finish or start your day. Watch and learn how to make this super easy peachy coffee cake topped with crunchy sliced almonds, baked in a vanilla cake batter until golden and fragrant, and serve it right out of the pan. I like to serve it with a scoop of vanilla ice cream for dessert, and for breakfast I like to dust it with powdered sugar. If you don’t have a cast-iron skillet, no problem… Bake it either in a 9-inch square baking pan or a 2-quart shallow baking dish. Farewell summer…

Peach Buckle
Preparation: 15 minutes
Yield: 8 servings

You’ll need: a 10-inch cast-iron skillet, 9-inch square baking pan, or 2-quart shallow baking dish

1/2 cup (1 stick) unsalted butter, softened, plus more for skillet
3/4 cup plus 2 Tablespoons granulated sugar
3 large eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour (spooned and leveled)
1/4 teaspoon baking powder
1/2 teaspoon salt
1-1/2 pounds peaches, pitted, peeled, and cut into 1/2-inch pieces (4 cups)
1/2 teaspoon ground cinnamon
1/3 cup sliced almonds

*** For directions please watch the video.

Want more peach recipes? Try these…

peach buckle

Peach and Basil Crumble

Seared Figs and White Peaches with Balsamic Reduction

Seared Figs and White Peaches with Balsamic Reduction

Peach Tarte Tatin

Peach and Vanilla Tarte Tatin

peaches and cream jello

Peaches & Cream Jello

Blueberry, peach & soured cream muffins

Blueberry, Peach & Soured Cream Muffins

Posted on Sep 2, 2014

CHOCOLATE MINT ZUCCOTTO RECIPE

Here’s another classical Italian dessert recipe, Zuccotto! Zuccotto is a semi frozen domed shaped dessert made with cake soaked in liqueur and filled with ice cream. There are many ways to make Zuccotto, some are made with whipped cream or ricotta and others are made with lady fingers… we like how Ben, of Sorted, combined chocolate sponge, chocolate and almond mousse, and a mint chocolate chip cream to make this delicious show-stopper dessert that will WOW your guests… Now, watch and learn how to make Chocolate Mint Zuccotto, the perfect way to end a meal the Italian way!

Chocolate Mint Zuccotto

You’ll need: One Swiss-roll tin (30 cm x 22 cm)

For the chocolate sponge cake
3 eggs
120 g caster sugar
90 g self-raising flour
30 g cocoa powder
Mug of cold cocoa

For the chocolate cream
300 g dark 70% chocolate
500 ml double cream
100 g toasted almonds, chopped

For the mint cream
250 ml double cream
30 ml icing sugar
Drop of pandan extract
Drop of mint essence
100 g bar of dark chocolate

For the topping
50 g dark chocolate
25 ml double cream
Bar of white chocolate to decorate
Sprig of mint to garnish
Strawberries to decorate

***
For directions please watch the video.

Want more Zuccotto recipes? Try these…

Raspberry Zuccotto

Raspberry Zuccotto

Zucotto Pudding

Zucotto Pudding

chocolate mint zuccotto

Banana Zuccotto with Whiskey Wet Walnuts

Posted on Aug 26, 2014

CHOCOLATE PEANUT BUTTER SEMIFREDDO

Is it still too hot out there??? I got a super easy dessert to cool you off… Watch and learn how to make Chocolate Peanut Butter Semifreddo, swirled with salty peanut butter and chocolate. Semifreddo is a classical Italian frozen dessert, that literally means “half-cold” in Italian. In a few simple steps this semifreddo is ready to be sliced, or scooped in a couple of hours! You can make this semifreddo three days ahead and omit the chocolate mixture and use 1 cup prepared caramel sauce or dulce de leche.

Chocolate Peanut Butter Semifreddo
Preparation Time: 15 minutes
Yield: 10 servings

You’ll need: a 5-by-10-inch loaf pan lined with parchment paper

2 cups whole milk
1-1/2 cups granulated sugar
2 cups creamy peanut butter (not natural)
4 ounces (3/4 cup) semisweet chocolate chips
2 cups heavy cream
1 teaspoon pure vanilla extract

*** For directions please watch the video.

Want more semifreddo recipes? Try these…

Honey Yogurt Semifreddo

Honey Yogurt Semifreddo

Hazelnut Semifreddo with Caramel Sauce

Hazelnut Semifreddo with Caramel Sauce

Pistachio, raspberry and rosewater semifreddo recipe

Pistachio, Raspberry and Rosewater Semifreddo

chocolate peanut butter semifreddo

Mocha Cake with Malted Semifreddo

Meyer Lemon Semifreddo with Summer Berries

Meyer Lemon Semifreddo with Summer Berries

Posted on Aug 21, 2014

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