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.
Churro
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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