Desert Archive

Recipe for strawberries and rhubarb cookies

Posted 19/06/2012 By Francois

Strawberries and rhubarb cookies

Production: 20 –
Preparation: 30 Minutes
Cooking: 17 Minutes

Finally…. summer is back!

Let’s enjoy Mother Nature gifts and use some of those juicy, sun-kissed sweet strawberries. Blend them to another plant also generously provided by nature: the rhubarb. And get ready to produce a wonderful batch of Rustic Rhubarb and Strawberry cookies.

Note: Rhubarb produces slightly bitter taste so we have two tips to cut it down a bit:
1 – Before baking, once your dough balls are placed on the cookie sheet, sprinkle some white sugar on them.
2 – or when your cookies are baked and cooled sprinkle a little icing sugar on top

Again we advise you to make a double batch if the moment they left the oven you’re gonna get robbed and there you will no longer be enjoyed in the days ahead.

Bon appetit!

Recipe for strawberries and rhubarb cookies

Ingredients:
Butter – [1/2 cup]  (125 ml.)
White Sugar – [1 cup]  (250 ml.)
Egg (large) – [1]
Flour (all purpose) – [2 1/2 cups]  (625 ml.)
Rhubarb – [2 cups]  (500 ml.)
Baking Powder – [1 tablespoon]  (15 ml.)
Strawberries – [2 cups]  (500 ml.)
Vanilla extract – [1 teaspoon]  (5 ml.)
Salt – [1 teaspoon]  (5 ml.)

Steps:
1- Cut the strawberries into pieces and set aside.
2- Wash and cut the rhubarb into small sections.
3- In a small saucepan heat the rhubarb pieces over medium heat until softened (stir constantly).
4- Pour the hot rhubarb in a food processor or blender and puree. Measure 1/2 cup (125ml) and set aside.
5- Preheat the oven to 375 (100C).
6- In the mixer bowl, beat the butter at high speed (at room temperature) with the sugar and the egg.
7-  Add to the mix the reserved rhubarb puree and the vanilla. Mix well.
8- In a large bowl, combine flour, baking powder and salt.
9- Set the mixer on low speed and slowly add the dry ingredients.
10- Mix at medium speed to get a uniform texture.
11- Stir, manually, the strawberries into the dough.
12- Form halves balls of dough (with an ice cream spoon) and place on a cookie sheet lined with parchment paper.
13- Bake for 17 minutes.

Recipe for chocolate and orange cookies

Posted 10/06/2012 By vLivres

Recipe for chocolate and orange cookies

Production: 20 –
Preparation: 10 Minutes
Cooking: 15 Minutes

Savory chocolate and orange cookies, what a delight for all lover of homemade dessert. Very easy and quick to prepare, these generous sweets are prefect to titillate the taste buds and your guests will love them.

They are so good that you should make a double batch to avoid any comments from frustrated people reaching the bottom of the stack. Despite the reasonable amount of sugar in the recipe, those chocolate and orange cookies are not too sweet and the flavor balance is very pleasant on the palate. They are perfect with coffee or a glass of milk.

Our chocolate and orange cookies recipe was loosely based on a basic cookie recipe, it was enough to add some cocoa, good dark chocolate and a juicy orange. In fact it is quite easy to vary the flavors once you start with some good basic recipes. Add ingredients that appeal to you, put in a little imagination, a pinch of love and your family will be trilled. Nobody will ever ask you again for those too sweet and too fat desserts prepared and sold in supermarkets.

chocolate and orange cookies

Ingredients:
Butter – [1/2 cup]  (125 ml.)
White Sugar – [1 cup]  (250 ml.)
Egg (large) – [1]
Flour (all purpose) – [2 1/2 cups]  (625 ml.)
Dry Cocoa (Powder) – [1/4 cup]  (65 ml.)
Baking Powder – [1 teaspoon]  (5 ml.)
Orange (juice and zest)  – [1]
Lime (juice) – [1/2]
Salt – [1 teaspoon]  (5 ml.)
70% cocoa Black Chocolate – [1/2 cup]  (125 ml.)

Steps:
1- Preheat the oven to 350F (180C).
2- In the mixer bowl, beat the butter ( at room temperature) at high speed with the sugar and egg .
3- Finely Zest the orange (with a microplane) and add the zest into the mix.
4- Extract the juice from the orange and the half lime and pour into the mixture.
5- In a large bowl, combine flour, cocoa, baking powder and salt.
6- Adjust the mixer at low speed and slowly add the dry ingredients.
7- Stir at medium speed until a uniform texture.
8- Chop the chocolate finely enough and fold into the dough (manually).
9- Form halves balls of dough (with an ice cream spoon) and place on a cookie sheet lined with parchment paper.
10- Bake for 15 minutes.

Recipe for peaches and cranberries cake in a glass

Production: 10 – Serving
Preparation: 10 Minutes
Cooking: 30 Minutes

Recipes for tasty cakes with their bottom covered with syrup and beautiful pieces of fruit are ideal candidates for glass jar baking making them perfect desserts for the lunch boxes.

Our recipe combines the sweet flavors of apples and peachs, the tart side of the cranberries and the slightly bitter one of the almonds. The fruits are gently cooked in a vanilla syrup and cover with a apple lace paste that coats the sliced ​​almonds. Served warm (30-45 seconds in the microwave) and directly into the glass bowl, this little sweet treat is sure to please everyone. By adding a scoop of ice cream or a good portion of vanilla yogurt makes it a dessert fit for a king.

Cakes and puddings, baked in individual portions, are always popular. Easy to prepare but bursting with flavor, they complement nicely your meals to go.
peaches_and_cranberries_cake_in_a_jar


Ingredients:
Peaches – [4]
Brown Sugar – [2 cups]  (500 ml.)
Water – [1 cup]  (250 ml.)
Dried Cranberries – [1/2 cup]  (125 ml.)
Vanilla extract – [1 teaspoon]  (5 ml.)
Butter – [1/3 cup]  (85 ml.)
Brown Sugar – [1 cup]  (250 ml.)
Egg (large) – [1]
Flour (all purpose) – [2 cups]  (500 ml.)
Ground Cinnamon  – [1 teaspoon]  (5 ml.)
Baking soda – [1 teaspoon]  (5 ml.)
Salt – [1/2 teaspoon]  (3 ml.)
Apples sauce – [1 cup]  (250 ml.)
Sliced Almond – [1 cup]  (250 ml.)

Steps:
1- Peel, pit and cut the peaches into chunks.
2- In a saucepan, dissolve 2 cups (500ml) brown sugar in water and heat to boil.
3- Add the diced peaches, the cranberries and the vanilla .
4- Simmer over low heat for 15 minutes then set aside.
5- Preheat the oven to 350F (180C).
6- In the mixer, beat butter, 1 cup (250ml) brown sugar and egg to obtain a uniform mix.
7- Reduce the mixer speed to minimum and stir in the of apple sauce.
8- In a bowl, combine flour, cinnamon, salt and baking soda .
9- Slowly stir contents of bowl into the liquid mixture and mix well.
10- Remove bowl from mixer, add the sliced ​​almonds and use a spatula to mix them in the dough.
11- Place glass jars (or ramekins) in a large roasting pan .
12- Divide the pieces of peach and cranberries within ten containers and cover with remaining syrup.
13- Divide batter evenly among the containers.
14- Pour hot water into roasting pan to cover the bottom 1/4 of the containers.
15- Bake for 30-35 minutes.

Recipe for molasses cookies

Posted 27/05/2012 By Edith

Recipe for molasses cookies

Production: 30 – Serving
Preparation: 10 Minutes
Cooking: 10 Minutes

Our grandmothers molasses cookies ; a good snack to fill a sweet craving hunger.

These cookies are a delicious sweet treat in the morning or in the afternoon and even as a late snack after dinner.

It’s a family recipe that comes from my grandmother. With 12 children, grandmother did wonders with a meager budget.
Molasses, the poor’s sugar at the time of the colonies, was used liberally to sweeten many recipes. Although she no longer as popular at the beginning of the century it is still doing wonders in this kind of pastry.

Quick Tip: children love these tasty cookies so much that we recommend doubling the recipe, you will get about 60 beautiful cookies and will not have to start over the next day.
molasses cookies
Ingredients:
Molasses – [3/4 cup]  (190 ml.)
Brown sugar – [1/4 cup]  (65 ml.)
Baking soda – [1 teaspoon]  (5 ml.)
Baking Powder – [1 teaspoon]  (5 ml.)
Milk – [1 cup]  (250 ml.)
Eggs – [2]
Butter – [1/2 cup]  (125 ml.)
Flour (all purpose) – [3 cups]  (750 ml.)
Ginger – [1 teaspoon]  (5 ml.)
Ground Cinnamon  – [1 teaspoon]  (5 ml.)

Steps:
1- Heat the oven to 350 F (180 C).
2- Mix the baking soda and baking powder in the molasses.
3- Put the remaining ingredients in large bowl and mix well (use soft butter to room temperature).
4- Spread parchment paper on a cookie sheet and place spoonfuls of dough, taking care to leave a wide space between each cookie.
5- Bake about 10 minutes or until a toothpick comes out clean.

Soft and delicious Nutella cookies

Posted 21/05/2012 By Francois

Soft and delicious Nutella cookies

Production: 25 – Cookies
Preparation: 15 Minutes
Cooking: 12 Minutes

If there are marriages blessed by the gods, that of chocolate and hazelnuts is certainly one of them and the Nutella spread (and its many copies) have to be the high priestess …. unless it is the great sinner?

In short, a recipe for cookies made from choco-hazelnut spread and is UTRA easy to prepare, will appeal to all, small and larg, “sweet tooth”

Hint:
To measure your dough, the easiest way is to use a small ice cream scoop.

Soft and delicious Nutella cookies

Ingredients:
Butter – [1/2 cup]  (125 ml.)
Brown Sugar – [1/4 cup]  (65 ml.)
White Sugar – [1/4 cup]  (65 ml.)
Nutella (cocoa and aselnut spread) – [1 cup]  (250 ml.)
Eggs (large) – [2]
Vanilla extract – [1 teaspoon]  (5 ml.)
Flour (all purpose) – [2 cups]  (500 ml.)
Baking soda – [1 teaspoon]  (5 ml.)
Salt – [1/4 teaspoon]  (1 ml.)
Dry Cocoa (Powder) – [1 tablespoon]  (15 ml.)
Hazelnuts  – [1 cup]  (250 ml.)

Steps:
1- Measure the butter and let it soften on the counter.
2- Preheat the oven to 375F (190C).
3- Cover the baking sheets with parchment paper.
4- Coarsely chop the hazelnuts and set aside.
5- In a bowl combine flour, salt, cocoa and baking, set aside.
6- In mixer bowl, beat together butter and both type of sugars. (high speed for 2-3 minutes).
7- Add the eggs, vanilla and Nutella. Mix well to obtain a uniform texture.
8- At medium speed, gradually add the dry ingredients.
9- Add the chopped hazelnuts and stir gently to distribute them in the mixture.
10- Place dough balls on baking sheets (use a small ice cream scoop to make balls) and space them widely on the plate.
11- Bake 10-11 minutes in the middle of the oven.
12- Let cool on the counter before packing.