Blog Archive

Sunday, July 12, 2015

Sweets for the Sweet

Very few of us can resist the fragrance of freshly baked muffins or cookies. As the aroma floats through the air, our senses are drawn to it with the expectation of the first bite into the sweet, soft texture. Ok, cookies are not always soft but you know what I mean here. Desserts of all kinds do not need a reason to be savoured. We do not pick up a cream filled doughnut or a piece of cake to satisfy our hunger, but rather to satisfy something else.

It was for that very reason that I made different types of sweet temptations at my station and found many smiling faces as people bit into the tasty morsels. The chocolate pillows amazed many not only because of the wonderful taste, but how simple and quick it was to make them. Pizza is a favourite amongst both adult and child; dessert pizza became both a shock and a lip smacking delight. Try these sweet recipes for your family or simply for yourself, they are easy, they are quick, and they are tasty. You don't need a reason for dessert, only a sweet tooth.

Chocolate Pillows

1 pack wonton wrappers
2 blocks of good quality chocolate
small glass of water
icing sugar for sprinkle on top
4 – 6 cups of oil for deep fry

Taking a wonton wrapper, place a piece of chocolate in the centre,
then wet your finger and run it along the four sides of the wrapper.
Place the second wrapper neatly on top and pinch down all around to seal.
Heat oil for deep fry, place two or three pillows into hot oil and after 10 to15 seconds turn over. Remove from oil as soon as the pillow browns. Total frying time is only 20-30 seconds.
Drain and dust with icing sugar.

Savoury Crumble

2 red delicious apples, peeled and chopped
1 golden delicious apple, peeled and chopped
2 peaches, chopped and peeled
2 red or black plums, chopped
1 pint blackberries, cut in halves
1 cup red wine + 1/2 cup water
1 tbsp sugar
4 cups oats
1/2 cup melted butter
1 cup De Waag gouda cheese or another hard variety, shredded

Place the apples, peaches and plums into sauce pan with red wine and half cup water.
Sprinkle the sugar over top and bring to a boil over medium heat.
Remove from heat as apple softens and let cool.
Mix the shredded cheese with oats.
(I used De Waag gouda but any hard and blended cheese can work. There are many cheeses available now that are blended with fruit that would be perfect in this recipe)
Butter a baking dish and spread crumbs about half inch thick on bottom.
Place fruit evenly all around and add the blackberries.
Serve with freshly whipped ream or vanilla ice cream.


1 large navel orange
6 tbsp unsalted butter
1/4 tbsp salt
I cup all purpose flour
3 large eggs
canola oil for frying
4 ounces semisweet chocolate, chopped
3 tbsp water & sugar each
1 1/2 tbsp unsalted butter, softened
1 tsp vanilla extract
1/4 tbsp cayenne pepper
Cinnamon Sugar: 1/2 up sugar plus 1/2 tbsp ground cinnamon, mixed
Star tip pastry bag

Line large baking sheets and dust with flour.
Grate zest of orange and set aside.
Juice the orange, pour into measuring cup and water to make 1 cup.
Bring orange juice mixture, zest, butter and salt to rolling boil, stir in flour all at once.
Stir vigorously with wooden spoon over low heat until mixture pulls away from sides of pan and forms a ball, about 1 minute and remove from heat.
Transfer to stand mixer.
At medium speed, add eggs one at a time, beating until a smooth taste forms.
Spoon mixture into pastry bag, pipe out six inch long churro on sheet, move with floured fingers. Deep fry until golden about 1 1/2 minutes per side.
Place chocolate, water, and sugar in sauce pan,
cook stirring until melted and smooth about three minutes.
Remove from heat, stir in butter, vanilla and cayenne if desired.

Dessert Pizza

2 pack naan breads
2 golden delicious apples, sliced thin
2 pears, sliced thin
2 kiwi fruit, sliced thin
1 orange, peeled and sliced
450 g brie cheese, think slices
475g mascarpone cheese
283 g Renees cheesecake dip
balsamic glaze for drizzle

Blend together mascarpone cheese and cheesecake dip. This is the pizza base.
Spread a good though not too thick layer on a naan bread.
Taking thin slices of brie, cover the spread.
Place naan bread under broiler to soften the brie but not to melt it too much.
Layer thinly sliced fruit with apple first, then pear and orange, finally add kiwi.
Put under the broiler for about 4 to 6 minutes.
Drizzle with balsamic glaze and serve.

(will make 10 individual naan dessert pizzas)

Puffed Fruit Pockets

2 sheets puff pastry
2 red delicious apples, peeled and chopped
1 golden delicious apple, peeled and chopped
2 bartlett pears, peeled and chopped
1 peach chopped
1 pint blackberries
1 cup red wine
1 tbsp sugar
1/2 cup water
1/4 tbsp vanilla extract

Place fruit into medium sauce pan, add red wine, water, sugar and vanilla extract.
Bring to boil and simmer on medium heat 7 to 8 minutes. Cool and set aside.
Roll out puff pastry, place a portion of the fruit in the centre, fold the ends together to seal.
Brush down with melted butter.
Place into preheated oven at 350 degrees for approximately 20-25 minutes.
Serve with fresh whipped cream or ice cream.

Sopapillas with a Canadian twist

1 sheet puff pastry
1/2 cup sugar
1 tbsp cinnamon
1 cup Canadian maple syrup
1/2 cup caramel sauce

In small sauce pan over medium heat, mix the maple syrup and caramel sauce. Set aside.
Mix sugar and cinnamon. Set aside.
Cut puff pastry into 2 inch squares.
Preheat oven to 400 degrees.
Bake puff pastry squares while squares are still hot, drizzle with maple syrup combo.

Filled Puff Squares

2 sheets of puff pastry
250 g mascarpone cheese
Renees cheesecake dip
1/4 cup caramel sauce
1 egg, lightly beaten
3 tbsp sugar
1 tbsp cinnamon

Mix well mascarpone, cheesecake dip and caramel sauce. Set aside.
Mix sugar and cinnamon together and set aside.
Cut puff pastry into two inch squares.
Place a large teaspoon of mascarpone mix into the middle of the square.
Moisten all four sides of the square around the filling with beaten egg.
Place another square over the top and press down all the way around.
Preheat oven at 400 degrees.
Place squares on a greased cookie sheet and bake about 18 to 20 minutes or until golden brown.
Dust while puff pastry is still hot with the cinnamon sugar.

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