Sugared Orange Cranberry Twists


A perfect little holiday treat, with a steaming cup of hot chocolate, can't be beat!~Amy

A perfect little holiday treat, with a steaming cup of hot chocolate, can’t be beat!~Amy

Sugared Cranberry Orange Twists

1 sheet frozen puff pastry
1/2 cup Zesty Orange Cranberry Sauce*, or prepared cranberry sauce
2 tbsp butter, melted
Large crystal sugar
1 egg beaten + 1 tbsp water

Heat oven to 400 degrees.
Line a baking sheet with parchment.

On lightly floured board, roll sheet into a 14×10-inch rectangle. Cut in half lengthwise. Brush with halves with melted butter. Top 1/2 with cranberry sauce using desired amount. Place the remaining half butter side down. Roll gently with a rolling pin to seal.

Cut the pastry crosswise into 1/2 inch strips. Twist the strips and place on prepared baking sheet, pressing down the ends. Brush with egg wash and sprinkle with sugar crystals.

Bake for 10 minutes or until golden brown. Remove from pans while hot, to cool on cooling racks.

Recipe by Amy Richardson

*recipe found @greattastebuds

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French Pear and Mascarpone Tart with Maple Caramel Sauce


With Thanksgiving just around the corner, this classic French style pear tart paired with a cheesecake type filling, is simply divine! ~Amy

With Thanksgiving just around the corner, this classic French style pear tart paired with a cheesecake type filling, is simply divine! ~Amy

French Pear and Mascarpone Tart with Maple Caramel Sauce

1 single pastry crust, to fit 9 inch pie plate or 10-12 inch tart pan

16 oz mascarpone or cream cheese, at room temperature
1/3 cup + 2 tbsp sugar
2 eggs
1 tbsp heavy cream
1 tsp Madagascar vanilla

4 pears, red or Anjou, peeled, seeded, and thinly sliced
3 tbsp sugar
Heaping 1/4 tsp cinnamon
1 tbsp butter, melted

Heat oven to 350 degrees

Roll out dough thinly, place in desired pan, and trim to fit. Set aside.

With an electric mixer, beat together cheese and sugar with wire whisk attachment for about 3 minutes, scraping down sides as necessary. Add eggs one at a time, beating smooth in between each addition. Add cream and vanilla and beat on high until light. Pour into pastry lined dish*.
Arrange thinly sliced pears in a circular pattern over the top. Repeating until all pears are used.

In a small bowl, combine cinnamon and sugar. Sprinkle evenly over pears. Drizzle melted butter over the top.
Place on parchment lined baking pan and bake for 50-55 minutes. Or until the center moves slightly when lightly shaken. Cool.

Dust with confectioners sugar, and serve with maple caramel sauce* and whipped cream.

*if using a 10inch tart pan, remove 1-2tbsp of filling for best results

Maple Carmel Sauce:

3/4 cup maple syrup
2 tablespoons heavy cream
1 1/2 tbsp butter

Combine all ingredients in a small saucepan. Over medium heat bring mixture to a boil. Sauce thickens as it cools.

Makes about 1 cup

Recipe by Amy Richardson

Dark Chocolate Hazelnut Toll House Tart with Bourbon Vanilla Whipped Cream


This is my twist on the classic Toll house pie recipe. Filled with dark chocolate, hazelnuts, and topped with a not too sweet whipped cream, a nice variation to add to your thanksgiving desserts! ~Amy

This is my twist on the classic Toll house pie recipe. Filled with dark chocolate, hazelnuts, and topped with a not too sweet whipped cream, a nice variation to add to your thanksgiving desserts! ~Amy

Dark Chocolate Hazelnut Toll House Tart with Bourbon Vanilla Whipped Cream

I 9inch pastry crust*
2 eggs
1/2 cup brown sugar, packed
1/2 cup sugar
1/2 cup flour
3/4 cup butter, melted and slightly cooled
1 cup dark chocolate pieces
1 cup chopped hazelnuts

Preheat oven to 350 degrees
Line a 9inch pie plate or 10 or 11 inch tart pan with pastry crust

With an electric mixer, beat eggs and sugar for 3-4 minutes. Add the butter and flour and mix well. Let cool if necessary, then stir in nuts and chocolate. Pour evenly into prepared crust.
Place on a parchment lined baking sheet and bake for 45-50 minutes or until knife inserted in about halfway to the center comes out clean.

Let set until just warm, serve with Bourbon Vanilla Whipped Cream

*roll dough thin for best results

Bourbon Vanilla Whipped Cream

1 cup heavy cream
1/4 cup powdered sugar
1/2 tsp bourbon vanilla, Nielsen-Massey

In a medium sized bowl, whip cream, powdered sugar and vanilla on high speed until soft peaks.

Makes 2 cups

Recipes by Amy Richardson