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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

3 INGREDIENTS SHORTBREAD COOKIES

Shortbread cookies are essentially just 3 simple ingredients: flour, sugar and butter. The secret to making the best shortbread cookies is all about how you incorporate the butter. Watch and learn how to make this super easy 3 ingredients shortbread cookies.

Shortbread Cookies
Yield: 16 cookies

1-1/4 cups all-purpose flour
3 Tablespoons granulated sugar
1/2 cup butter

1. Preheat oven to 325 degrees F. In a medium bowl stir together flour and granulated sugar. Using a pastry blender, cut butter into flour until mixture looks like coarse crumbs and just begins to stick together.
2. Using your hands, shape the mixture into a ball. Gently knead the dough until smooth by squeezing it and pressing it against the sides of the bowl. Don’t overwork the dough. For the most tender shortbread do the least amount of kneading necessary.
3. On a lightly floured surface, roll dough until 1/2 inch thick. To roll dough to a perfect thickness, lay two clean 1/2-inch-thick strips of wood on either side of dough. Rest the rolling pin on wood strips and roll dough.
4. Using a 1-1/2-inch cookie cutter, cut dough into circles. To get the most cookies out of each portion of dough, cut cookies as close together as possible, re-rolling scraps as necessary. When you press dough scraps together, try not to toughen the dough by over-handling it. Continue cutting until all dough is used. Place circles 1 inch apart on an un-greased cookie sheet.
5. Bake for 20 to 25 minutes or until bottoms just start to brown. Transfer to wire rack and let cool.

Change things up with these five variations…


Spiced Shortbread:
Prepare as directed, except substitute brown sugar for the granulated sugar and stir 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves into the flour mixture.

Cherry-Orange Shortbread:
Prepare as directed, except add 2 teaspoons finely shredded orange peel with the butter and stir in 1/3 cup snipped dried cherries after cutting in the butter.

Butter-Pecan Shortbread: Prepare as directed, except substitute brown sugar for the granulated sugar. After cutting in butter stir in 2 Tablespoons finely chopped pecans. Sprinkle mixture with 1/2 teaspoon vanilla before kneading.

Lemon-Poppy Seed Shortbread: Prepare as directed, except stir 1 tablespoon poppy seeds into flour mixture and add 1 teaspoon finely shredded lemon peel with the butter.

Cranberry Shortbread: Prepare as directed, except after cutting in butter, stir in 1/3 cup snipped dried cranberries.

Want more 3 ingredients cookie recipes? Try these…

3 Ingredients Nutella Brownies

3 Ingredients Nutella Brownies

3 Ingredient Thin Mints

3 Ingredients Thin Mints

3-Ingredient Nutella cookie

3 Ingredients Nutella cookies

3-Ingredient Pretzel Shortbread Cookies

3 Ingredients Pretzel Shortbread Cookies

Peppermint Crunch Sugar Cookies

Peppermint Crunch Sugar Cookies

3 ingredients Gingerbread Pinwheels recipe

Gingerbread Pinwheels

Posted on Dec 4, 2014

LEFTOVER PUMPKIN PIE RECIPE

Got leftover pumpkin pie!?! Watch and learn how chef Michael Chiarello gives a second life to leftover pumpkin pie by making this super easy leftover pumpkin pie brulee!!! If you do not have a kitchen torch, place the ramekins inside a pan filled with 1/2-inch of water and place under the broiler until the sugar has caramelized on top.

Leftover Pumpkin Pie Brulee
Yield: 5 servings

You’ll need: a mini-torch, small ramekins or coffee cups

Leftover pumpkin pie
5 Tablespoons granulated sugar

*** For directions please watch the video.

Want more leftover pumpkin pie recipe? Try these…

Leftover Pumpkin Pie recipe

Leftover Pumpkin Pie Milkshake

Leftover Pumpkin Pie Ravioli Spheres

Posted on Nov 28, 2014

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