Tag Archives: dessert

Almond Matcha Tea Butter Cookies: Zip, Bang, Yum!

Posted on by
2

matcha almond tea butter cookies wide n

The drizzle of matcha tea delivers the first hit. Next up, a tasty triple of nuttiness delivered by almond extract, toasted almonds, and the subtle nuttiness of browned butter. These cookies are big on flavor.

My inspiration for these cookies were the white chocolate matcha creations from last week. I wanted an attention grabbing look for today’s creation to match the equally attention grabbing flavor. I think I did a pretty good job. What do you think?

almond matcha tea butter cookies close n

Matcha Tea Almond Butter Cookies

Ingredients

  • 1/2 cup unsalted butter, browned
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup and 2 tbsp all-purpose flour
  • 2 tbsp toasted almonds, chopped
  • 1/2 tbsp matcha green tea powder
  • 1/2 cup confectioner’s sugar
  • 1 tsp unsalted butter, melted
  • 1 tbsp whole milk

Directions

  1. In a medium bowl, mix together browned butter, sugar, and egg.
  2. Mix in both extracts.
  3. Mix in flour.
  4. Chill dough for at least 30 minutes in refrigerator.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Line baking sheet with parchment paper.
  7. Scoop tablespoon drops of dough onto baking sheet.
  8. Flatten drops slightly.
  9. Bake for 10-12 minutes, until cookies are slightly browned.
  10. Let cookies cool.
  11. Create frosting by mixing matcha powder, confectioner’s sugar, melted butter and milk until it is smooth and spreadable.
  12. Frost each cookie with matcha frosting. I spooned the frosting into a zip bag, snipped off the end, and drizzled the frosting.
  13. Top with toasted almonds.

Recipe makes 16 cookies.

 

White Chocolate Matcha-Green Cookies: Feed Your Inner Leprechaun

Posted on by
2

white chocolate matcha cookies n

The look of these delicious green cookies may remind you it is Saint Patrick’s Day, but the flavor will inspire thoughts of Japan.

Green Tea Cookies with White Chocolate

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tbsp Japanese green matcha powder
  • generous pinch salt
  • 1 cup unsalted butter, melted
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 2 large egg
  • 1 tbsp whole milk
  • 8 ounces white chocolate (chopped)

Directions

  1. In a large mixing bowl, sift together flour, baking soda, matcha powder and salt.
  2. In a separate bowl, mix together butter, sugars, eggs and milk.
  3. Stir wet ingredients into dry ingredients.
  4. Fold in white chocolate.
  5. Roll dough into two 2-inch (5 cm) logs. Wrap logs in plastic wrap. Refrigerate wrapped dough for at least 60 minutes.
  6. Preheat oven to 375 degrees F (190 degrees C).
  7. Cut dough into 1/4 inch slices. Place slices of dough on a parchment-lined baking sheet. Place cookies about an inch apart.
  8. Bake cookies for 8 – 10 minutes. Edges will just begin to brown.
  9. Cool slightly. Then finish cooling on wire rack.

Raspberry Flaugnarde – Très Délicieux

Posted on by
7

raspberry clafoutis n

Traditionalists might argue that this is a dessert; we say a bakery item made fresh in the morning loaded with fruit and eggs works perfectly for breakfast.

This time of year, the warm, yellow sun may invite thoughts and flavors of Spring. But here in Mongolia, we were greeted this morning with fresh snowfall, prompting me to serve a warm baked breakfast with hot cups of tea. Of course, this baked creation served with French vanilla ice cream or a hot custard would satisfy any time of the day.

Raspberry Flaugnarde

Ingredients

  • 1 tbsp unsalted butter, room temperature
  • 1/2 cup plus 2 tbsp granulated sugar
  • 2 cups frozen or fresh raspberries
  • 2 large eggs
  • 3/4 cup whole milk
  • 1 tbsp cherry flavored brandy
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 tsp Penzeys lemon peel powder (or fresh zest)
  • pinch salt
  • 1/2 cup all-purpose flour
  • 1/2 cup finely ground almonds
  • powdered sugar, for dusting

Directions

  1. Preheat oven to 350 degrees F (175 C).
  2. Grease an 8 x 8 inch (20 cum x 20 cm) glass baking dish with unsalted butter. Sprinkle bottom of baking dish with 2 tbsp of granulated sugar. Spread raspberries evenly in baking dish.
  3. Using a stick blender, or regular blender, mix 1/2 cup sugar, eggs, milk, brandy, vanilla and almond extracts, lemon powder and salt. Blend until smooth.
  4. Add flour and almonds to mixture. Blend until smooth.
  5. Pour mixture evenly over blackberries.
  6. Bake flaugnarde until edges are puffed and golden, and center is firm, about 25-30 minutes. When wooden pick inserted in center comes out clean, the flaugnarde is done.
  7. Let cool on wire rack for about 30 minutes.
  8. Dust with powdered sugar. Serve warm or at room temperature.

White Chocolate Orange Bites

Posted on by
6

white chocolate orange bites n

Soft bite-sized cookies spiked with orange essence and loaded with white chocolate chunks… irresistible!

No matter the weather outside or the latitude where we reside, as soon as the calendar rolls over to March, I think Spring! The thermometer right now is a wicked reminder that it is not time to get the day pack out for hiking just yet. While I patiently wait for the mercury to rise, I decided to bring some spring flavors into the house. The sunny smiles in the room after eating all of these cookies warmed up our day.

Orange White Chocolate Bites: Makes about 40 cookies

Ingredients

  • 3 cups all-purpose flour
  • generous pinch salt
  • 1 tbsp baking powder
  • 1 1/4 cups unsalted butter, melted
  • 1 cup granulated sugar
  • 1 tbsp orange extract
  • 1 large egg
  • 2 tbsp whole milk
  • 2 tbsp Penzeys dried orange peel
  • 1/2 cup good quality white chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 C). Line a baking sheet with parchment paper. Set aside.
  2. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a large bowl mix together sugar, orange extract, egg, milk, and dried orange peel.
  4. Stir half of flour into sugar mixture. Mix well.
  5. Mix in other half of flour into cookie dough.
  6. Mix in chocolate chips.
  7. Drop tablespoons of dough about an inch apart onto prepared baking sheet. Flatten cookies slightly.
  8. Bake cookies for 10 minutes. They should be beginning to brown. Let baked cookies cool completely on wire rack before serving.

Double Cinnamon Biscotti

Posted on by
12

biscotti double cinnamon n

Cinnamon is magical. It should be included in your diet because of all its health benefits, right? Some say cinnamon may cut your risk of heart disease. Other research will tempt you with cinnamon’s high quantity of antioxidants. I say just enjoy the flavor of this spice and the way it adds a layer of sweetness without adding sugar. For me, cinnamon conjures sweet and savory memories, from warm Indian dishes created in our cozy kitchens around the world to sweet baked creations with hot cups of tea on cold days.

The latter memory inspired today’s cookie creation – double cinnamon biscotti. I generally lean toward soft cookies. Biscotti are the crunchy exception. Paired with a hot beverage, the speckles of cinnamon in the cookie and the sweet stripes of cinnamon icing atop the biscotti make for a winning combination.

Double Cinnamon Biscotti

Ingredients

  • 2 cups all purpose flour
  • 2 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • pinch salt
  • 2/3 cup granulated sugar
  • 3/4 cup unsalted butter, melted
  • 2 eggs
  • 1 tsp vanilla extract

Drizzle

  • 1/2 cup confectioners’ sugar
  • 1 tsp ground cinnamon
  • 1 tbsp whole milk

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Set aside.
  2. Sift together flour, cinnamon, baking powder and salt in medium bowl.
  3. In a large bowl, stir together butter and sugar.
  4. Stir in eggs, one at a time.
  5. Mix in vanilla extract.
  6. Thoroughly mix in flour mixture into egg mixture, half at a time.
  7. Divide dough in half.
  8. Shape 1/2 of dough into a long log on baking sheet, about 1 1/2 inches wide and about 9 inches long.
  9. Repeat with other 1/2 of dough. Give logs space in between because dough will spread during baking.
  10. Bake biscotti for about 15 minutes.
  11. Remove from oven and cool for about 15 minutes.
  12. Cut logs into 1/2 slices with a serrated knife.
  13. Place sliced cookies back on baking sheet and bake for 15 additional minutes.
  14. Flip cookies to opposite side and bake for 15 additional minutes.
  15. Cool on wire racks.
  16. Make drizzle by mixing confectioners’ sugar, cinnamon and milk.
  17. Place drizzle in a zip top bag and snip off a tiny piece of bottom corner.
  18. Squeeze drizzle over cooled biscotti. Let drizzle set before serving.
  19. Store leftover cookies in airtight container.

A Taste of Spring – Lemon Poppy Seed Drizzle Cake

Posted on by
2

Lemon Poppyseed Drizzle Cake n

Moist and not overly sweet, lemon poppy seed cake is a quick way to brighten up a cold winter day.

This afternoon, the sunshine poured through the living room window, filling our third floor apartment with warmth and the illusion that it wasn’t as cold as it actually is outside. But no mistake, we’re still deep in winter’s grip here in Ulaanbaatar. Today, the temperature soared to a chilly high of 17 degrees F – a bit warmer than it’s been the past several days. Snug inside our apartment, we fantasized about spring while we sat in the sunbeams enjoying warm pieces of moist lemon poppyseed cake with freshly brewed cups of tea.

Lemon Poppy Seed Drizzle Cake

Ingredients

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 1/2 tsp baking powder
  • 2 tbsp poppy seeds
  • 2 1/4 cups granulated sugar
  • 1 tbsp lemon zest
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups plain yogurt
  • 2 tsp almond extract
  • 1/2 cup lemon juice

Drizzle

  • 1/4 cup lemon juice
  • 3/4 cup powdered sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease two regular-sized loaf pans.
  3. In a large mixing bowl, whisk together flour, salt, baking powder, poppy seeds, sugar, and lemon zest.
  4. Stir in oil, eggs, yogurt, almond extract, and lemon juice.
  5. Pour batter into prepared pans.
  6. Bake for 50 – 55 minutes, until a toothpick inserted into center of cake comes out clean.
  7. Mix together drizzle ingredients.
  8. Prick cake many times with tines of a fork while warm.
  9. Brush drizzle on top of cake allowing the drizzle to settle into the cake.

Individual Apple Pies (You Don’t Have to Share)

Posted on by
11

individual apple pies n

All the pleasures of indulging in a whole pie without the downside of consuming a regular-sized pie – these individual apple pies feature sautéed Fuji apples in a brown-sugar-speckled crust topped with gooey caramel dulce de leche sauce.

We love desserts that could, in theory, be shared but are best enjoyed on your own. Click the links to see these delicious ways we’ve end meals with individual serving desserts: pecan persimmon upside down cake, anniversary crème brûlée, fall harvest cakes and, of course, molten lava chocolate cake.  Individual miniature desserts are especially enjoyable because you can savor the textures and flavors of the entire pie.

Individual Apple Pies

Ingredients

Crust

  • 2 1/2 cups all purpose flour
  • 1 tsp salt
  • 2 tbsp dark brown sugar
  • 1 cup frozen, unsalted butter
  • 14 tbsp ice cold water

Filling

  • 5 large Fuji apples, peeled, cored and chopped into 1/4 inch cubes (6mm)
  • 2 tbsp unsalted butter
  • 1 tsp ground cinnamon
  • 3 tbsp dark brown sugar

Directions

  1. Liberally grease a 12-muffin tin with butter. Set aside.
  2. Make dough. Whisk together flour, salt and dark brown sugar in a medium bowl.
  3. Using a cheese grater, grate frozen butter into flour mixture. Stir so that butter is evenly distributed in flour mixture.
  4. 1 tbsp at a time, mix ice water into flour mixture until dough comes together. Knead a few times on a floured surface. Form dough into a flattened disc. Wrap in plastic wrap and chill for at least 30 minutes.
  5. While dough is chilling, make apple filling.
  6. Melt butter over medium heat. Add apples, cinnamon and dark brown sugar.
  7. Sauté apple mixture for about 8 minutes. Apples should be firm but soft enough to pierce with a fork. Set aside to cool slightly.
  8. Place chilled dough on a lightly floured surface and roll it out to about 1/4 inch (6mm) thick.
  9. Cut circles of dough to fit muffin tin cups.
  10. Fill pies to the brim with apple mixture.
  11. Bake for 30 minutes in a 350 degree F (175 C) oven. Crusts should be golden brown when finished.
  12. Let pies cool for 10 minutes before removing them from the tin.
  13. Drizzle dulce de leche on top of pies just before serving.

Dulce de Leche Topping

Ingredients

  • 1 can sweetened condensed milk

Directions

  1. Pour 1 can sweetened condensed milk into top of double-boiler pan; cover. Place over boiling water.

  2. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored. Remove from heat. Beat until smooth.

 

Sea Buckthorn Berry Almond Cake

Posted on by
Reply

sea buckthorn almond cake n

Moist, sweet almond cake with tart sea buckthorn berries baked in – served atop warm vanilla bean custard, this is a sophisticated and  flavorful dessert. Serve with sea buckthorn wine or an ice wine.

Berries are our favorite fruits. In Mongolia, we have added a new berry to our culinary collection – sea buckthorn. With 15 times the vitamin C of oranges, it’s no wonder Mongolians have long sought out this berry for its healthful benefits! We found the berries we used in this cake in our local grocery store. We’ll be on the lookout for this hardy plant in the fall in order to harvest our own.

This almond cake lends itself to pairing with a tart fruit such as currants. I made a cranberry version earlier which I adapted for the sea buckthorns. The almonds and the almond extract give the cake a delicious base that would work with a number of flavors. The cake is delicious without fruit as well.

Sea Buckthorn Berry Almond Cake

Ingredients

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/4 tsp salt
  • 1/2 cup whole almonds pulverized to the consistency of coarse flour
  • 1/2 cup unsalted butter, melted
  • 3 eggs, well beaten
  • 3 tsp almond extract
  • 1/2 tbsp dried orange zest or 1 tbsp fresh orange zest
  • 2 cups sea buckthorn berries (or another tart berry like cranberry)

Directions

  1. Preheat oven to 350 degrees F (175 C). Grease a 9-inch springform pan.
  2. Combine the flour, sugar, and salt in a medium bowl.
  3. Mix in almonds.
  4. Stir in butter, beaten eggs, almond extract, and orange zest.
  5. Fold in some of the berries. Reserve some to sprinkle on top of cake.
  6. Spread the batter into the greased pan.
  7. Sprinkle remaining berries atop cake. Slightly press them into batter.
  8. Bake for 40 minutes, or until a wooden pick inserted near the center comes out clean.
  9. Serve warm with whipped cream, ice cream, or warm vanilla custard.

Chocolate Orange Pecan Crinkle Christmas Cookies

Posted on by
2

chocolage orange pecan crinkle cookies n

Who can resist a cookie with a powdery sugar overcoat and dark chocolate peeking out from the crinkles?

When I was young, I would seek out those chocolates the shape of an orange that had to be banged on a table in order to get the slices to come apart – Terry’s Chocolate Orange, I think they were called. The reward? Delicious orange-slice-shaped wedges of chocolate infused with orange flavor. With this holiday favorite in mind, I added essence of orange to my chocolate crinkles. I also put in chopped pecans for another layer of flavor and a little crunch. Voila, a new holiday favorite is created!

Chocolate Orange Pecan Crinkles

Ingredients

  • 1 cup Dutch process cocoa powder
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 tsp pure vanilla extract
  • 1 tsp orange extract
  • 1/2 tbsp orange zest
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chopped pecans
  • 1/2 cup confectioner’s sugar

Directions

  1. In a large bowl, whisk together cocoa powder and granulated sugar.
  2. Stir in vegetable oil.
  3. Mix in eggs, one at a time.
  4. Stir in vanilla and orange extracts and zest.
  5. Sift flour, baking powder and salt into the cocoa mixture.
  6. Fold in chopped pecans.
  7. Refrigerate for about 45 minutes so the dough is nice and firm.
  8. Place confectioner’s sugar in a zip top bag.
  9. Preheat oven to 350 degrees F (175 C). Line a baking sheet with parchment paper.
  10. Using a cookie scoop, or a small ice cream scoop, scoop out a dough ball and drop it in the confectioner’s sugar, making sure it is well covered.
  11. Place sugar covered dough balls on parchment-lined baking sheet. Repeat until you’ve filled a baking sheet with 12 cookies.
  12. Bake for 15 minutes. Let cool on baking sheet for a minute before removing to wire rack.

Makes 30 generous cookies.

Brownie Blondies, Blond Brownies, Brownie Double Deckers… Hey, Brownies!

Posted on by
7

brownie blondies n

When faced with a difficult choice such as brownies or blondies, my answer is both! We love dense, chewy brownies, and lots of Dutch processed cocoa makes the brownie layer in this recipe super chocolatey. Slightly caramelizing the brown sugar gives the blondie layer a rich caramel flavor. There doesn’t seem to be a clever portmanteau to name these bits of deliciousness… How about Double Decker Blondie Brownies?

Every couple of weeks I have a bake sale in my classroom. Students save up tickets and can buy various privileges, or they can choose to spend their earnings on Barbra’s Bakery. Everyone wins, right? I get to bake and they get to enjoy freshly made items created just for them. The tasty products keep them earning tickets!

Last Friday, I asked my students for some ideas. They were smitten with the blondies I’d previously whipped up and suggested a double-decker version of blondies and brownies sandwiching a layer of chocolate frosting. I love sweets, but that sounded too sweet. However, the double-decker idea was intriguing. The key would be to somehow keep the layers separate for an appealing visual effect, like a black and tan beer.

The trick turned out to be first partially baking the brownie layer and then gently layering on the blondie dough before the final bake. The concoction was a big hit with the students and also with all the lucky adults who got to participate in the tasting.

Brownie Double Deckers

Ingredients

For the brownie

  • 1 1/4 cups dutch processed cocoa
  • 1 1/4 cups all purpose flour
  • 1 tsp salt
  • 1 1/2 cups unsalted butter, melted
  • 3 cups granulated sugar
  • 5 eggs
  • 2 tsp vanilla extract

For the blondie

  • 2/3 cup unsalted butter
  • 2 cups brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • a little less than 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp salt

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Line a 9 x 13 inch baking dish with foil and generously butter. Set aside.
  3. Sift together dry brownie ingredients – flour, cocoa, and salt – in a large bowl.
  4. In a medium bowl, mix together melted butter and granulated sugar.
  5. Mix in one egg at a time until all 5 eggs are thoroughly mixed in.
  6. Stir in vanilla extract.
  7. Stir dry ingredients into wet.
  8. Pour brownie batter into baking dish and bake for 20 minutes. Brownie should be just starting to set.
  9. While brownie is baking, make blondie dough.
  10. Place butter and brown sugar in a medium pot. Stir over medium heat until mixture is just melted.
  11. Let mixture cool for a few minutes, then stir in eggs and vanilla.
  12. Stir in flour one cup at a time.
  13. Stir in baking powder and salt. Do not overmix.
  14. After the brownies have baked for 20 minutes, reduce oven temperature to 350 degrees F (175 degrees C).
  15. Carefully spoon blondie mixture on top of brownies. Gently spread blondie mixture to cover brownies. Don’t worry about making the dough perfectly even, it will spread during baking.
  16. Bake double-decker for an additional 30 minutes. A toothpick inserted in the center of the brownies will come out clean when it is done.
  17. As delicious as these smell straight out of the oven, they taste best when totally cool. We served ours with freshly brewed cups of chai tea.

Recipe adapted from Rachel Ray.