Bittersweet Black Cocoa Brownies


Chocolate anyone!? Bittersweet chocolate with a touch of black cocoa, make these one bowl brownies simply to die for!~Amy

Bittersweet Black Cocoa Brownies

1 cup bittersweet chocolate pieces divided in half

3/4 cup butter
2 cups sugar
3 eggs
2 tsp vanilla
1 cup flour
3 tsp black Cocoa
1/8 tsp coarse salt

Heat oven to 350 degrees

Line a 8×8 square pan or 9×13 with parchment

In a medium bowl, melt butter and 1/2 cup chocolate in the microwave. Stir together until smooth. Add sugar, stirring well. Add eggs and vanilla and stir until smooth. Stir in flour, cocoa, and salt, add in remaining bittersweet chocolate and spread evenly in prepared pan.

Bake for 40-45 minutes for 8×8, or until cake tester comes out clean. Remove from oven and cool.

Recipe by Amy Richardson

Advertisements

Merry Raspberry Marzipan Winter Waffles


This winter waffle will make your holiday occasion simply magical. Sweet waffles layered up with with marzipan, vanilla whipped cream, fresh raspberries and a dusting of sugary snow, this delightful confection will making any occasion a wonderland! ~Amy


Merry Raspberry Marzipan Winter Waffles
Equipment:

Waffle iron
CucinaPro Heart Waffle Iron
or traditional waffle iron, round or square

Plastic Squeeze bottle

Recipe:

1 recipe your favorite buttermilk waffles, or mix made according to directions

1 cup grated Marzipan, or almond filling such as Solo usually found on the baking aisle by pie fillings

Fresh raspberries

Vanilla Whipped Cream*, or spray cream

Powdered sugar

Fresh rosemary and spray roses for garnish

Cupcake toppers, reindeer, star, nutcracker. Etc…*

Directions:

Heat oven to 300 degrees.
Heat iron to medium setting.

Thin pancake batter with additional liquid, water or milk until it reaches a pourable consistency. Pour into squeeze bottle.

Starting at the center of the iron, squeeze batter into a branch type pattern, finishing with a small circle in the center. If using a heart shaped iron, follow the lines curving to the top of the heart, but not connecting the top lines. Cook until golden brown. Remove from iron and place in oven.
Repeat going a little smaller each time, making a branch pattern, as you get to the smaller pieces you can do them anywhere on the iron in dimes size circles.

To assemble:
Place largest tree branch waffle on plate, sprinkle with a small amount of marzipan, tip with whipped cream. Repeat, balancing carefully, until the smallest waffle is on top. Decorate with fresh raspberries. Placing in cream on waffle branches. Dust powdered sugar and top with cake topper. Garnish with flowers and fresh rosemary and serve immediately.

Recipe by Amy Richardson

*recipe can be found at http://www.greattastebuds.wordpress.com

Equipment:

Cucina Pro Heart Waffle Iron
Available at:
Crate and Barrel, $39.95
Amazon Prime $39.95?
Cucina Pro, Bed Bath and Beyond

Sweet Clementine Breakfast Rolls


The first time I tasted a clementine was at Christmastime. My Dad’s secretary brought our family a box back from the Philippines, and it was the most delicious orange I had ever had! Now they are available everywhere, and aren’t the just the best. So sweet, and charming, they make this breakfast roll a Christmas time classic! ~Amy


Sweet Clementine Breakfast Rolls
Rolls:
1/2 cup + 1 cup very warm water

1 tbsp yeast

2 eggs

1/2 cup sugar

1/3 cup butter, melted 

1 tsp salt

5 cups flour

Melted butter
In a large mixing bowl, sprinkle yeast over 1/2 cup or warm water, stir to soften. Add additional water and eggs. Beat with an electric mixer on high, until frothy.

Add sugar, butter, and salt. Repeat.

With dough attachment, add about 2 1/2 cups of the flour. Stir until it forms a smooth elastic dough. Add the rest of the flour. Mix until the dough starts to pull away from the sides. 

Grease bowl, turn the dough to coat. Cover and let rise until double in size.
On a lightly floured board, divide dough in half. Using a rolling pin roll dough into rectangle. Spread half of the filling on top in a thin layer. Shape into a roll and slice into 2 inch pieces, and place on buttered cookie sheet. Repeat with other half of dough. Cover and let rise in a warm place until doubled, about 40 minutes.
Bake at 400 degrees for 12-15minutes or until golden brown. Let cool for a few minutes, then spread tops with frosting. 
Clementine Filling:

1 cup sugar

1/2 cup butter

2 tbs Clementine juice

Zest from two clementines
In a small saucepan melt butter, add sugar, juice and zest. Cook until it just starts to bubble up, quickly spread over dough. 
Clementine Frosting:

1/2 cup butter, room temperature

4 cups powdered sugar

1/4 cup milk

2 tsp Clementine juice

Zest from one Clementine 
With an electric mixer, beat butter and 2 cups of the sugar, milk and juice until smooth. Add remaining sugar and zest, beat until light and fluffy.
To ice, thin if desired with a teaspoon or so of milk, or water to desired consistency.

Recipe by Amy Richardson 

Roll recipe adapted from Karin Holmgren

Sugared Vanilla Cranberry Nantucket Pie


Pie or cake?! This old fashioned pie, or is it cake dates back as far as anyone can remember. Who knows, maybe it was even served at the first Thanksgiving!~Amy


Sugared Vanilla Cranberry Nantucket Pie

10-15 minutes prep time:

2 cups cranberries, rinsed and sorted
1/2 cup sugar

3/4 cup butter, melted and slightly cooled
3/4 cup sugar
2 eggs
1 1/2 tsps vanilla 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 cranberries 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 a spatula.
Sprinkle generously with coarse sugar and bake for 40-45 minutes or until golden brown.

Serve warm or at room temperature with Vanilla Whipped Cream*

Classic recipe variation by Amy Richardson

*recipe can be found at http://www.greattastebuds.wordpress.com

Cranberry Vanilla Iced Slab Pie


Cranberries are so tart, you just need sugar, lots of sugar. So good, this classic slab pie will sweeten up your holiday table! ~Amy

Cranberry Vanilla Iced Slab Pie

1 Double crust pastry

7 cups cranberries, rinsed and sorted
2 3/4 cup sugar
1/3 cup cornstarch
1/4 cup orange juice
1 tsp vanilla
1/4 tsp salt
1-2 tbsp butter, cut into small pieces

Half and half
Crystal sugar

9×13 tart pan, 1/2 size baking sheet or jelly roll pan.

Heat 375 degrees

Roll crust into a rectangle to fit pan size, leaving a little extra for over hang.

In a large bowl. Toss together cranberries, sugar cornstarch, orange juice, vanilla and salt. Pour into prepared crust. Dot with butter.
Roll remaining crust into rectangle. Place on top of tart. Trim and seal edges. Brush with half and half and sprinkle with crystal sugar. Place on a parchment lined baking sheet, and bake 40-45 minutes or until golden brown and bubbly.
Remove from oven and cool slightly. Sprinkle with orange zest if desired and drizzle with glaze.

Vanilla Icing:

Vanilla icing:

1/4 cup butter, softened
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla

Orange zest, optional

Beat butter, 1 cup of the sugar, and milk until smooth. Add vanilla, beat again. Add remaining sugar and beat until light. Warm slightly to drizzle.

Makes 10-12 servings

Recipe by Amy Richardson

Bourbon Vanilla Sugar Cream Pie with Maple Whipped Cream


Sugar Cream Pie is a rich custard pie, made from simple ingredients. It dates back to the early 1800’s and is also known as Indiana Sugar Cream and Hoosier Pie. I have added bourbon vanilla and topped each piece with Maple Whipped Cream for a tasty twist on this old fashioned forgotten pie!~Amy


Bourbon Vanilla Sugar Cream Pie with Maple Whipped Cream

1 single 8 inch pastry crust

1 cup heavy cream
1 cup half and half
1 cup sugar
1/2 cup flour
2 tbsp Nielsen Massey Bourbon Vanilla
2 tbsp butter, cut into small pieces
1/4 tsp salt

Place large baking sheet in oven.
Heat oven to 425 degrees.

In a medium sized bowl, whisk together cream, half and half, sugar, flour, vanilla and salt, until smooth. Pour into prepared crust top with butter pieces, and carefully place on hot baking sheet.
Cook for 10 minutes on 425 degrees.
Lower oven to 350 degrees and bake for about 55 minutes.
Cover edges if necessary. Center will still be soft, but will firm as it cools.

Serve at room temperature, or chilled. With Maple Whipped Cream.

Recipe adapted by Amy Richardson

Maple Whipped Cream:

1 cup whipping cream
1/4 maple syrup

Place ingredients into medium sized bowl, with an electric mix on high, beat until soft peaks

Makes 2- 2 1/4 cups

Recipe by Amy Richardson

Spooky Sparkly Spritz Cookies


These tasty little melt in your mouth cookies will have your little spooks craving for more! ~Amy

Spooky Sparkly Spritz Cookies

Cookies:
1 cup butter, at room temperature

1/2 cup powdered sugar

1/2 tsp vanilla

1/2 cup corn starch

1 1/4 cups flour
Frosting

Large crystal sugar, black and silver

Heat oven to 350 degrees
With an electric mixer, beat butter. Add powdered sugar and beat again, scraping down the sides as necessary. Add vanilla, and mix thoroughly. Add cornstarch and flour, and mix on low. Blend well.
Place dough into cookie press and press close together onto cookie sheet. Bake for 12-14 minutes. Glaze with frosting and sprinkle with crystal sugar while still warm.

Vanilla Frosting:

1/2 cup butter, room temperature

4 cups powdered sugar

1/4 cup milk

1 tsp vanilla
With an electric mixer, beat butter and 2 cups of the sugar until smooth.

Add vanilla, beat on high. Add remaining sugar and beat until light and fluffy.
To ice, thin if desired with a teaspoon or so of milk, or water to desired consistency.

Recipes by Amy Richardson