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DOUBLE CHOCOLATE SNOWCAP COOKIES

If you are a chocolate lover then this Double Chocolate Snowcap Cookies is going to be your favorite Christmas cookies this year! Watch and learn how pastry chef Katie Rosenhouse, chef/owner Buttermilk Bakeshop (Brooklyn, NY) makes this Double Chocolate Snowcap Cookies and turns these cookies into Hot Chocolate Cookies. These cookies might be a favorite year round. If the batter is too soft to scoop, chill the for at least 10 to 15 minutes or until firm enough to scoop on the tray.

Double Chocolate Snowcap Cookies

4 Tablespoons unsalted butter, soft
2/3 cup packed brown sugar
1 egg
4 oz. dark chocolate (61 or 70% cacao), melted
½ cup all purpose flour
¼ cup cocoa powder
4 teaspoons espresso powder
1 teaspoon baking powder
Pinch salt
1 cup confectioners’ sugar

*** For directions please watch the video.

Want more chocolate cookie recipes? Try these…

Chocolate Hamantaschen

Chocolate Hamantaschen

Chocolate-Black Pepper Cookies

Chocolate-Black Pepper Cookies

Double Chocolate Snowcap Cookies

Spicy Chocolate Sandwich Cookies

Posted on Dec 18, 2014

[NEW ISSUE] DESSERTS MAGAZINE ISSUE #36

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Desserts Magazine Issue #36 (Read it Here) You’ll find recipes for: No-Bake Coconut-Date Bars with Browned Butter Glaze, Chocolate Truffle Brownies, Salted, Caramel-Ginger Macarons, Pecan Fudge Caramel Bites, Chocolate Chaga Peppermint Wafers, Cherry-Almond Half Moons, Pomegranate-Raspberry Bars, Flourless Chocolate Pecan Cookie, Union Pie, Funeral Pie, Funny Cake Pie, Green Tomato Pie, Stack Pie, Shaker Lemon Pie, Tears On Your Pillow Pie, Carrot Mug Cake, Lemon Curd Cheesecake in a Cup, Red Velvet Mug Cake, Chocolate Fudge S’mores Mug Cake, Gluten-Free Ooey Gooey Cinnamon Rolls, Gluten-Free Great Grandma’s Christmas Pudding, Gluten-Free Last-Minute Christmas Fruit Cake, Gluten-Free Tunis Cake, and much more…
Posted on Dec 18, 2014

HAZELNUT CARAMEL CHOCOLATE BARS

These Hazelnut Caramel Chocolate Bars will be so popular that they will add a luxurious touch in your cookie box. In place of hazelnuts, use peanuts, almonds, walnuts, or pecans. These sturdy bars hold up well, so they are a great addition to any cookie box or cookie swap. One batch will make several holiday gift bags! Watch and learn how to make these incredibly special and so simple to make shortbread cookie topped with hazelnuts, chocolate and caramel.

Hazelnut-Caramel Bars
Yield: 24 bars

2 sticks unsalted butter, room temperature, divided, plus more for pan
1 cup packed light-brown sugar, divided
1-1/2 cups all-purpose flour (spooned and leveled)
Fine salt
1/3 cup light corn syrup
2 Tablespoons heavy cream
1-1/2 cups (6 ounces) hazelnuts, toasted and loose skins rubbed off
1/3 cup coarsely chopped semisweet chocolate (optional)

*** For directions please watch the video.

Want more cookie recipes? Try these…

hazelnut caramel chocolate bars

Caramel Shortbread Squares

spiced orange and pistachio shortbread gluten free

Gluten-free Spiced Orange Pistachio Shortbread

Chocolate-Pistachio Biscotti

Chocolate-Pistachio Biscotti

Hazelnut Cream Tuiles

Hazelnut Cream Tuiles

Posted on Dec 16, 2014

RICOTTA, MANGO, COCONUT BUCHE DE NOEL

Let’s bring a tropical flair to the yule log, Christmas log, or Buche de Noel. Watch and learn how to make this super easy ricotta, mango, coconut Buche de Noel. You can substitute the ricotta for the mascarpone cheese.

Ricotta, Mango, Coconut Buche de Noel
Yield: 10 to 12 Servings

You’ll need: 12˝ x 18˝ (30 cm x 45 cm) jelly roll pan

1/2 cup (125 mL) unsweetened grated coconut
6 eggs, yolks and whites separated
1 cup (250 mL) + 2 Tablespoons (30 ml) granulated sugar
2 teaspoons (10 mL) vanilla extract
1 cup (250 mL) cake or pastry flour
3 cups (750 mL) fresh or frozen mangoes, diced
1 cup (250 mL) ricotta
1 cup (250 mL) 35% cream

1. Preheat oven to 375°F (190°C). Spread grated coconut out on a baking sheet and toast 4 to 5 minutes. Let cool.
2. In a bowl, use an electric beater to whip egg whites until they hold firm peaks. Reserve.
3. In a large bowl, beat egg yolks along with ½ cup (125 ml) sugar and 1 teaspoon (5 ml) vanilla for about 5 minutes or until thick and creamy.
4. Add flour by sifting it over the bowl.
5. Incorporate beaten egg whites, gently folding dough with a spatula.
6. Spread dough out on a 12˝ x 18˝ (30 cm x 45 cm) cookie sheet previously greased and covered with parchment paper. Bake in oven for 10 minutes.
7. Remove from oven and flip onto a clean, moist cloth. Remove parchment paper and roll cake onto itself. Let cool.
8. To make the filling, in a saucepan, mix ½ cup (125 ml) sugar and the mangoes and cook over medium heat for 10 minutes. Add a bit of water if the mangoes are not ripe enough. Let cool.
9. Reduce to a purée using a food processor or a blender, then add Ricotta and process until a smooth consistency is achieved.
10. Whip cream along with 2 Tablespoons (30 ml) sugar and the remaining vanilla, then reserve in refrigerator.
11. Unroll the cooled cake and spread the Ricotta mixture over the inside surface. Roll the cake up again. Garnish the outside of the log with the whipped cream and sprinkle with toasted coconut.

Want more yule log, Christmas log, or Buche de Noel recipes. Try these….

ricotta, mango, coconut buche de noel

Chocolate-Espresso Buche de Noel

Walnut Orange Buche de Noel

Walnut Orange Buche de Noel

Chocolate Praline Buche de Noel

Chocolate Praline Buche de Noel

Mint Chocolate Cheesecake Bûche de Noël

Mint Chocolate Cheesecake Bûche de Noël

Posted on Dec 10, 2014

MEXICAN HOT CHOCOLATE COOKIES

If you are a spicy and chocolate lover, you are going to be a big fan of these cookies. Watch and learn how to make Mexican Hot Chocolate cookies, you’ll find that it’s impossible to have just one of this deliciously crunchy-chewy cinnamon and spice chocolate cookie. Bake ahead! These cookies will stay fresh in an airtight container at room temperature for up to one week!

Mexican Hot Chocolate Cookies

2-1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1-3/4 cups sugar
2 large eggs
2 teaspoons cinnamon
1/2 teaspoon chile powder (optional)

*** For directions watch the video.

Want more chocolate cookie recipes? Try these…

Mexican Hot Chocolate Cookies

Outrageous Chocolate Cookies

Chocolate 'n' Cream Sandwich Cookies

Chocolate ‘n’ Cream Sandwich Cookies

Mint-Chocolate Sandwich Cookies

Mint-Chocolate Sandwich Cookies

Peanut-Butter Surprises

Peanut-Butter Surprises

Posted on Dec 9, 2014

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