Milk Chocolate Swirled Coconut Cookie Bars


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One of my favorite combinations is coconut and milk chocolate, seriously I LOVE it! Swirled and topping a delicious blonde based cookie bar, a must try!~Amy

Milk Chocolate Swirled Coconut Cookie Bars

1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
3/4 tsp coconut extract
1/2 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp coarse salt

1 cup milk chocolate pieces

1/2 cup sweetened coconut

Preheat oven to 350 degrees

With an electric mixer, beat butter and sugars together until light and fluffy, about 2 minutes.
Add eggs and vanilla. Mix until well blended. Add dry ingredients, and mix until just incorporated. Spread evenly into a 13×9 baking pan. Sprinkle with chocolate chips and place in heated oven for 3 minutes. With knife, move through the chocolate pieces and dough to create a marbled effect. Sprinkle with coconut. Bake for an additional 15-20 minutes or until golden brown.

Makes 18-24 servings

Recipe by Amy Richardson

Fresh Zucchini and Yellow Sqaush Pizza with a Lemon Olive Oil Drizzle


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So light, so tasty, with fabulously fresh ingredients, this simple but delicious pizza will win you over!~Amy

Fresh Zucchini and Yellow Sqaush Pizza with a Lemon Olive Oil Drizzle

1 recipe pizza dough
Pizza sauce
Yellow squash, spiralized or thinly sliced
Zucchini, spiralized or thinly sliced
Mozzarella, grated
Fresh basil leaves, torn
Thinly sliced lemon
Lemon olive oil, or traditional olive oil
Sea Salt
Fresh cracked pepper

Place pizza steel or pizza stone in oven.
Heat oven to 450 degrees

On a lightly floured board or roll out pizza dough to desired thickness, or greased pizza pan. Top with pizza sauce, zucchini, yellow squash, basil leaves and grated mozzarella. Slide onto baking steel or stone.
Cook until edges are golden brown and cheese is bubbling. Top with lemon slice, and drizzle lightly with olive oil. Sprinkle with sea salt and fresh cracked pepper.

Recipe by Amy Richardson

Double Dark Chocolate Cookies


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Lately I have been obsessed with black cocoa, or also known as dark French cocoa. It is amazing! Deep and rich, this full flavor cocoa, for all you chocolate lovers, is a must try!!~Amy

Double Dark Chocolate Cookies

2/3 cup butter, at room temperature
1 1/2 cups brown sugar
1 tbsp warm water
2 tsp vanilla
2 eggs
1/4 unsweetened cocoa
1/4 cup black cocoa
1/2 tsp baking soda
1/2 tsp coarse salt
2 cups flour

2 cups milk chocolate chips

Heat oven to 375 degrees

Line a baking sheet with parchment. Set aside.

With an electric mixer, beat butter until smooth. Add sugar and beat on high for about 3 minutes. Add water, vanilla, and eggs, and beat until smooth and light, scraping down the sides as necessary. Add dry ingredients and beat until well blended. Stir in chocolate chips. Refrigerate dough for about 15 minutes. Scoop into 1 1/2 inch balls and bake for about 10-12 minutes. Be careful not to over bake.

Makes 20 cookies

Recipe by Amy Richardson

Mount Vernon Cherry Raspberry Nantucket Pie


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In honor of George Washington and President’s Day, I have made a variation on this classic colonial dessert! I cannot tell a lie: you will absolutely LOVE this pie!!🍒~Amy

Mount Vernon Cherry Raspberry Nantucket Pie

10-15 minutes prep time:

1 cup tart cherries, drained or frozen
1 cup raspberries, fresh or frozen
1/2 cup sugar

3/4 cup butter, melted and slightly cooled
3/4 cup sugar
2 eggs
1/2 tsp vanilla extract
1/2 tsp almond extract
1 cup flour
1/4 tsp baking powder
1/4 tsp coarse salt
Coarse white sugar

Heat oven to 350 degrees

Generously butter 9 inch pie tin. Evenly spread cherries and raspberries into the bottom of the tin. Sprinkle with 1/2 cup sugar. Set aside.

In a medium sized bowl, whisk together melted butter and sugar. Whisk in eggs and extracts until smooth and creamy.
Add baking powder, salt and flour and whisk until smooth.
Pour over the top of fruit and spread evenly to the edges with either a spatula or slightly wet finger tips.
Sprinkle generously with coarse sugar and bake for 40-45 minutes or until golden brown.

Serve with vanilla ice cream or whipped cream

Classic recipe variation by Amy Richardson

Black Velvet Mousse with Amaretto Cream and Fresh Raspberries


Black Velvet Mousse with Amaretto Cream and Fresh
Raspberries

3 oz Extra Dark Chocolate pieces, 60-63%
1/4 cup heavy cream
1 tbsp Black Cocoa, King Arthur
1 tbsp sugar
1 tsp butter
1/2 tsp vanilla

1/2 cup heavy cream
2 tbsp powdered sugar
1/4 tsp vanilla

Amaretto Cream*
Fresh raspberries
Fresh mint

Place place chocolate pieces in a medium sized bowl. Set aside.

In a small saucepan, whisk together, sugar and cocoa. Whisk in 1/4 cup heavy cream, add butter, and whisk over medium heat until it just comes to a boil. Pour over chocolate and add vanilla. Let it sit for about 5 minutes, then stir until smooth.

Whip 1/2 cup heavy cream, powdered sugar and vanilla, to soft peaks.
Take a small amount of whipped cream and gently fold into chocolate mixture to lighten. Add remaining cream in a couple batches folding until even. Spoon into martini glasses, smoothing top to finish and refrigerate for at least 2 hours.

To make

*Amaretto Cream

1/2 cup heavy cream
2 tbsp powdered sugar
1/4 tsp vanilla
1/8-1/4 tsp almond extract

With an electric mixer, beat all ingredients until soft peaks.

To Serve:
Top mousse with a dollop of cream, and garnish with fresh raspberries and mint.

Makes 2 servings

Recipe by Amy Richardson

Beautiful Little Bride’s Cake: Strawberry White Chocolate Truffle!


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Here comes the Bride! This beautiful little Bride’s cake is a new tradition! Rich vanilla cake, filled with a strawberry white chocolate ganache, iced with sweet buttercream, and topped with a beautiful bouquet! ~Amy

Beautiful Bride’s Cake:
Strawberry White Chocolate Truffle!

Wedding Cake:

1 1/2 cups butter, at room temperature
3 cups sugar
6 eggs, room temperature
2 1/4 cups flour
2 1/4 cups Self Rising flour
1 1/2 cups milk

1 1/2 tsp vanilla

Heat oven to 350 degrees
Line the bottom of three 7 inch cake pans with parchment. Spray sides with non stick cooking spray.

With an electric mixer beat butter for 2-3 minutes or until smooth. Slowly add the sugar and beat for 3-4 minutes. Add eggs, one at a time beating thoroughly after each one, scraping down the sides as necessary. Add vanilla, and mix well.

In a separate bowl whisk together flours. Add alternately with milk, beating well after each addition. Pour evenly into cake pans. Smoothing tops to finish. Place in the center of the oven and bake about 22-25 minutes or until golden brown and springs back when touched.
Remove from oven and cool for about 15 minutes in pan. Gently loosen sides, turn upside down onto parchment to finish cooling. Place in freezer for easy assembly.

Strawberry White Chocolate Truffle Filling:

1/2 heavy whipping cream
1 1/2 cups chopped white chocolate
2 1/2-3 Tbsp strawberry preserves

Place chopped chocolate into a metal bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, and let set for about 5 minutes. Slowly stir until smooth. For a faster set. Place the bowl of chocolate and cream over an ice bath, and with an electric mixer whip to thick consistency. Add strawberry preserves and beat again until thick.

Vanilla Buttercream:

1 1/2 cups butter, at room temperature
3/4 cup milk
9 cups powdered sugar
1 tbsp vanilla

With an electric mixer, beat butter for 2-3 minutes, until smooth. Add 5 cups of the sugar and milk, beat on high until smooth. Scraping down sides as necessary. Add the vanilla, beat until smooth. Add additional sugar and beat until light and fluffy.

To assemble:

Trim frozen cake tops to make even.
Place bottom layer on cake plate, brush off crumbs. Evenly spread half of the filling on top, leaving a half inch border around edges. Brush second layer of crumbs and press gently on top of filling. Repeat.
Coat sides with a thin layer of frosting, using more on top. Pipe frosting beads around base and top of cake. Set aside to set. When set trim flowers and arrange on the top of the cake in a bouquet style.

Flowers:
White roses
Blush bunch roses
White freesia

By Amy Richardson

Meyer Lemon and White Chocolate Cookies


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This tasty cookie takes a little bit more effort, but it is worth it. Creamy Lindt White Chocolate paired with glacé lemons, they are sure to please your palette! ~Amy

Meyer Lemon and White Chocolate Cookies

3/4 cup self rising flour*
3/4 cup flour
1/2 tsp coarse salt

Whisk together and set aside.

6 tbsp butter, melted
1/2 cup super fine sugar
3/4 cup + 2 tbsp brown sugar
1 egg
1 egg yolk
1 tsp vanilla
4 oz Lindt White Chocolate, broken into large pieces
6-8 glacé Meyer Lemon, or regular lemon slices*, snipped into smaller pieces
Zest from 1 large lemon

Heat oven to 400 degrees

With an electric mixer, beat melted butter, sugars, and zest together until well blended. When cool enough, mix in egg and egg yolk and vanilla until light, scraping down sides as necessary.
Add flour mixture, and mix well. Stir in candied lemon pieces. Should form into a stiff dough.

Shape dough into balls, place on a lightly buttered baking sheet, press with palm to flatten slightly, arrange white chocolate on to the top and press lightly onto dough.

Bake for about 8-10 minutes or until lightly browned. Remove from oven and let cool for a few minutes on baking sheet, then remove to cooling racks.
Be careful not to over bake, as cookies will continue to bake while cooling.

Makes 12 large cookies or 18-24 standard size

*Glacé Lemon
1 lemon thinly sliced as possible
1 cup sugar
1 cup water

In a medium sized saucepan, stir together sugar and water. Bring to a boil, add lemon slices and lower temperature to a simmer. Cook stirring occasionally until rinds are transparent. Remove to parchment paper to cool completely.

* To make self rising flour, whisk together:
1 cup flour
1 1/2tsp baking powder
1/4 tsp salt

Recipe by Amy Richardson