Recipe: Miniature Vanilla Scones

May 16, 2012 by jennifer

These scones are sweet but not cloyingly. They are dainty without being too "cutesy". Perfect for a shower, served with coffee or tea, they are light, delicious and very easy to make.

Ingredients:

• Scones:2 cups all-purpose flour2 teaspoons baking powder½ teaspoon baking soda½ teaspoon salt½ cup sugar, or vanilla sugar5 tablespoons unsalted butter, cold1 cup full-fat sour cream1 large egg yolk2 teaspoons vanilla extractScrapings from a ½″ piece of vanillaStrawberry Butter:¾ cup fresh strawberries, cleaned and hulled1 cup butter, softened3 tablespoons confectioners sugar

Directions:

Scones:
1. Whisk together the flour, baking powder, baking soda, salt and sugar. Rub the cold butter into the dry ingredients until crumbly.

2. In a separate bowl, whisk together the sour cream, egg yolk, vanilla bean scrapings, and vanilla extract until blended. Add to the flour mixture and stir with a fork until dough forms a ball.

3. Carefully and without too much handling, roll the dough out on a lightly floured surface. Cut into heart shapes with a small, 1 ½" cookie cutter. Place each scone on a parchment or silpat-lined baking sheet. Brush the tops with milk and sprinkle with sugar. Allow to stand about 20 minutes before baking (preheat oven to 400 F at this point).

4. Bake for 15 minutes or until golden.

Strawberry Butter:
Mix ingredients in a mix-master or food processor until smooth. Refrigerate; makes about 2 cups.

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Chocolate Crepes

May 16, 2012 by jennifer

Filled with fruit, these crepes are light and airy and sweet and tart at the same time. Top with whipped cream and home made chocolate sauce and you have a delicious, light dessert that pleases just about every palate.

Ingredients:

• Crepes:3 eggs¾ cup water½ cup half & half cream¾ cup plus 2 tablespoons all-purpose flour3 tablespoons cocoa2 tablespoons granulated sugar1/8 teaspoon salt3 tablespoons butter, melted and cooledVegetable cooking spray for cookingFruit compote or fruit pie fillingWhipped cream for toppingChocolate Sauce:¾ cup sugar1/3 cup cocoa½ cup plus 2 tablespoons evaporated milk¼ cup butter1/8 teaspoon salt

Directions:

Crepes:
1. Combine eggs, water and cream in blender; blend 10 seconds. Add flour, cocoa, sugar, salt and butter; blend until smooth. Let stand at room temperature 30 minutes.

2. Spray 6-inch crepe pan lightly with vegetable cooking spray; heat over medium heat. For each crepe, pour 2 to 3 tablespoons batter in pan; lift and tilt pan to spread batter. Return to heat; cook until surface begins to dry. Loosen crepe around edges; turn and lightly cook other side. Stack crepes, placing wax or parchment paper between each. Keep covered.

3. Just before serving, place 2 tablespoons fruit filling onto each crepe; roll up. Place crepes, seam-side down, on dessert plate. Drizzle with chocolate sauce and top with whipped cream.

Chocolate Sauce:
Stir together sugar and cocoa in small saucepan; gradually stir in evaporated milk. Add butter and salt. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat.

Recipe Origin:

Based on a recipe on an old Hershey’s Can of Cocoa – I only have the label, and it’s in French for some reason…

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Little Black Dress Chocolate Truffles

May 16, 2012 by jennifer

These truffles are the little black dress in my culinary wardrobe. Relatively simple, deliciously sublime and perfect for every occasion (including indulging in the middle of the night in your less-than-formal pyjamas).

Ingredients:

• 1.5 pounds bittersweet chocolate 2 cups double or whipping cream½ stick (¼ cup) of unsalted butterCocoa powderMakes 2.5 pounds, which is a LOT of truffles

Directions:

1. Melt the chocolate in the top of a double boiler slowly and carefully over medium heat.

2. Bring the cream to the boil over medium-high heat (don’t burn it!). Once the chocolate is completely melted and the cream just boiled, combine in the top of the double boiler. Remove from heat and mix until combined. Keep stirring until it is relatively cool. Allow to sit until it is cool enough to put into the refrigerator. Refrigerate overnight.

3. Melt this again in a double boiler. When it is completely melted, mix in the butter until it is absorbed. Whip, either with a hand whisk or a very slow electric one, until the butter is completely absorbed and the mixture is cool
again. This can take an hour or longer, depending upon the chocolate. Allow to cool and refrigerate for a few hours or overnight.

4. Heat once again and then whip in an electric mixer until cool. Refrigerate until it is thick enough to pipe through a pastry bag.

5. Using a ½" tip, make little balls on a sheet of parchment paper that has cocoa powder** spread on it. Roll in the powder. Keep chilled until just before serving. Let them return to room temperature before serving.

After-Thoughts:

I used a few different things to coat them – cocoa, instant coffee granules, cinnamon sugar, sweetened coconut and sugar sprinkles. You can also use nuts, crushed butterscotch and crushed candy canes.

If you want to add liqueur to your truffles, add it when you melt the mixture for the third time – a little goes a long way.

Recipe Origin:

Based on a recipe from Paul Bocuse’s French Cooking”

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No-Bake Cheesecake Petit Fours

May 16, 2012 by jennifer

These tiny two-bite delicacies are so simple to make you can make them for dessert at the last minute and still really impress your guests. Or make them in advance and keep them in an air-tight container in the freezer for up to two weeks for a last-minute sweet treat.

Ingredients:

• 1 package (7 oz.) chocolate wafer cookies2/3 cup plus 3 tablespoons sugar8 tablespoons unsalted butter, melted2 8-oz. packages cream cheese2 tablespoons vanilla½ cup heavy (whipping) cream10 ounces good quality dark chocolate, chopped finelyicing or pre-made icing decorations

Directions:

1. Line a 9×9" baking pan with foil. Place cookies in a food processor; process until finely ground. Combine cookies and 3 tablespoons sugar in a bowl. Add the melted butter, and mix well until crumb mixture holds together.

2. Transfer cookie mixture to the prepared pan, and pat out evenly to make the crust, only filling the bottom of the pan – notlining the sides. Place in freezer while proceeding.

3. Combine cream cheese, vanilla, and remaining 2/3 cup sugar in a mixer, and beat until combined. Lightly whip cream to soft peaks, and fold into cream-cheese filling.

4. Remove crust from freezer, and pour filling evenly into pan. Cover with plastic wrap, place in freezer for 30 minutes, or over night.

5. Remove pan from freezer, allow cheesecake to soften slightly. Remove from pan (should be easy with the foil liner) and slice into 1-1.5" squares. Return to freezer for 30 minutes or overnight.

6. Melt the chocolate in the top of a double boiler until smooth. Turn off heat. Remove cheesecake squares from freezer and dip each one in the chocolate – covering them completely. Allow to cool on a cookie rack and decorate with icing, melted white chocolate, or pre-made/bought decorations. Store in freezer, allowing at least 10 minutes at room temperature prior to serving.

Recipe Origin:

Based on a Martha Stewart cheesecake recipe

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Deconstructed (Custard) Cannoli

May 16, 2012 by jennifer

I really like "deconstructed" dishes – they give you the opportunity to make and taste each separate component at its very best. While it can be a challenge in the kitchen it is almost always a treat at the table.

Ingredients:

• Custard:4 tablespoons granulated sugar2 tablespoons cornstarch2 large egg yolks2 cups whole/homogenized milk1 teaspoon vanilla extractCannoli Cookies:Vegetable oil for deep frying2 cups cake flour1 cup all-purpose flour¼ cup sugar8 tablespoons shortening1 tablespoon vanilla1 tablespoon honey Pinch of salt½ teaspoon cinnamon1 large eggTo Serve:coffee liqueurvanilla vodkafresh raspberrieschocolate ganache (melt chocolate in very hot cream, whisk when cooled)icing sugarany other liqueurs or toppings you want

Directions:

Custard:
1. Mix together sugar and cornstarch in a large saucepan. Add egg yolks and whisk to combine, forming a roux; then gradually whisk in milk. Cook over medium-low heat, stirring constantly, until custard thickens to the consistency of thick cream, about 20 – 30 minutes.

2. Transfer to a large bowl, and add vanilla. Cover surface of custard with plastic wrap to prevent a skim from forming, and refrigerate until completely chilled, about 2 hours.

Cannoli Cookies:
1. Heat oil in a deep fryer or deep pan on stove to 320 F.

2. In a mixer, combine all the cannoli cookie ingredients, adding enough water (1 to 2 tablespoons cold water) until it reaches a dough-like consistency. The amount of water will vary according to the outside temperature and humidity. Roll the dough to ¼-inch thick.

3. Using about a 3" diameter cookie cutter (or an oval-shaped one), cut out the "cannoli". Deep fry them for 3 minutes, until golden brown and flaky.

To Serve:
For each person pour one shot of coffee liqueur and one of vanilla vodka. On their own tray, place a small bowl of custard, a few cannoli cookies, the rasberries, ganache and icing sugar. Allow guests to eat in any order or combination.

After-Thoughts:

My favourite combination was dipping the cookie in coffee liqueur, then into icing sugar and putting dollop of custard with a small dot of ganache and a raspberry…devine!

Recipe Origin:

Cannoli shell recipe from the Arthur Avenue Cookbook

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Rustic Fruit Napolean

May 16, 2012 by jennifer

This is the perfect cottage dessert – simple, tasty and really a showcase for summer berries. While you can make it at home, it won’t taste the same as it does sitting on the deck after dinner swatting away mosquitoes and listening to chipmunks.

Ingredients:

• For two servings:1 ½ cups mixed berries, washed and hulled if necessary2 tablespoons granulated sugar4 slices pound cake

Directions:

1. Mix the berries (I used strawberries and blueberries but raspberries, blackberries and boysenberries would work well) together in a medium-sized bowl. Add sugar and toss to coat.

2. Put berries in the fridge for at least 4 hours or over night.

To Serve:
1. Preheat barbeque or indoor grill (or cast iron pan). Grill pound cake slices on each side until slightly crispy on outside and grill marks show.

2. Place one grilled slice of pound cake on plate. Top with half of the berries. Top with 2nd slice of pound cake and pour half of berry juice from bottom of bowl. Serve with a drizzle of maple syrup, melted chocolate or whipped cream if so desired.

After-Thoughts:

These were absolutely delicious – so simple and perfect for a light dessert.

Recipe Origin:

a Domestic Goddess original

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Maple Sponge Candy

May 16, 2012 by jennifer

Sponge candy is just the coolest thing when you make it yourself! I always used to wonder how they got the bubbles in the hard candy. Once you’ve made a batch of it at home, you KNOW where the bubbles come from.

This candy is simple and delicious – it’s great on ice cream, on cakes or just a small piece by itself.

Ingredients:

• 1 cup maple flavored syrup½ cup white sugar2 teaspoons distilled white vinegar2 teaspoons baking soda

Directions:

1. Line a 9 x 9” pan with tinfoil and set aside.

2. In a heavy 2 quart saucepan, combine the syrup, sugar and vinegar. Bring to a boil over medium heat, stirring constantly until sugar dissolves, cleaning sides of pan with a pastry brush dipped in water. Continue cooking without stirring until a candy thermometer reads 300 degrees F (150 degrees C).

3. Remove from heat and quickly stir in the soda; mix well.

4. Immediately pour candy into prepared pan, Do not spread. Remove from pan and remove foil from bottom of candy. Cool and break into pieces.

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Baked Apples

May 16, 2012 by jennifer

There is something utterly delectable about the smell of apples baking. My father was telling me about the baked apples my grandmother used to make for him – inspiring this recipe.

His memory of them revolved specifically around that smell, wafting through their tiny apartment. It amazes me that he can recall that scent, after 60 years.

Ingredients:

• 6 7- to 8-ounce Golden Delicious apples¼ cup toffee bits (I cut up some caramels)¼ cup strong-brewed coffee 3 tablespoons unsalted butter¾ cup apple cider3 tablespoons maple syrup2 tablespoons brown sugar1 tablespoon finely grated fresh ginger1 teaspoon ground cinnamonVanilla ice cream to serve

Directions:

1.Preheat oven to 350 F. Peel skin off top third of each apple. Using small melon baller, scoop out stem and core, leaving bottom intact.

2. Stand apples in large baking dish. Place ½ of toffee bits around apples in dish. Divide remaining bits among cavities of apples. Add ½ tablespoon coffee and ½ tablespoon butter to cavity of each apple.

3. Whisk remaining coffee, cider, maple syrup, sugar, ginger and cinnamon in bowl; spoon over and around apples.

4. Bake apples until tender, basting often with pan juices, about 1 hour 20 minutes. Transfer apples to bowls or plates.

5. Pour juices from dish into small saucepan. Boil juices until thick enough to coat spoon, about 6 minutes. Spoon sauce over apples. Serve apples warm with vanilla ice cream.

After-Thoughts:

A Domestic Goddess original

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