Amy Sue's Tasty Bites

At the end of your fabulous Thanksgiving Dinner impress your guests further with a Dessert Table.  This showcase of sweet delights is a wonderful way to finish your dinner party and also allows guests to pick and choose what they want to nibble on.  Include an array of teas, both caffeinated and herbal.  Also don’t forget to satisfy those java lovers with their choice of coffee, latte, cappuccino, or espresso.  You can also stock your table with digestifs of sherry, port, madeira, and ice/dessert wines.  Give those looking for something less sweet  a cheese and fresh seasonal fruit plate.  I always like to finish my meal with some fresh season fruit salad (mixture of pears, pomegranate, sweet Bing cherries, and honey tangerines) topped with mascarpone cheese mixed with honey, cinnamon,  and fresh made whip cream infused with brandy or Kahlua…it’s light and airy with just a touch of sweetness to compliment the fruit.  Sprinkle a little toasted coconut or perhaps a bit of chopped candy pistachios and you have yourself a beautiful dessert to offer along with  the usual pumpkin, apple, and pecan pies, chocolate cakes and brownies.

If you’re looking for a new dessert recipe that has the “wow factor”, here’s a few of my favorite desserts to make for my Thanksgiving Dessert Table.  Also included is a recipe for a delicious cupcake called “Everything But The Kitchen Sink”.  It’s an original recipe from a high school friend of mine, Danielle Kath Spyropoulus, who is one of the original founders of a cupcake club called What’s Up Buttercup Cupcake Club.  The group meets up once a month to try out a new recipe they have invented! 

Everything But The Kitchen Sink Cupcake

Recipe by Danielle Kath Spyropoulos of What’s Up Buttercup Cupcake Club.  http://www.facebook.com/#!/group.php?gid=120221354656944

It’s a banana chocolate chunk cupcake with a walnut cream cheese icing infused with honey.

Cupcake: Makes 18

Preheat oven to 350F

1 Stick of butter room temp
1 cup of sugar
2 eggs
6 oz of cream cheese room temp
1 tsp of baking soda
2 cups of sifted all purpose flour
1 tsp of vanilla
2 bananas mashed
1/2 bar of Ghiradelli bittersweet baking chocolate chopped into small pieces

Cream butter and sugar together
add eggs and mix thoroughly
add cream cheese, flour and baking soda
add vanilla and mashed up bananas
then add chocolate

Put into cupcake tins and bake for 18 to 20 mins

Icing:

1 1/4 cup of confectioners sugar
1 stick of butter room temp
6 oz of cream cheese room temp
2 tbs of honey
1/4 cup of chopped walnuts
Cream butter and sugar together
add cream cheese and whip till smooth
stir in walnuts

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Cranberry, Caramel and Almond Tart
Adapted Maury Rubin, City Bakery

Yields: 1 9-inch tart or 12 4-inch tartlets

13 tablespoons (1 stick plus 5 tablespoons) unsalted butter, cut into 1-inch pieces
1/3 cup powdered sugar
1 egg yolk
1 1/2 cups unbleached flour
1 tablespoon heavy cream

1. Let the butter sit at room temperature for 15 minutes, until malleable.

2. Place the powdered sugar in the bowl of a standing mixer. Add the pieces of butter and toss to coat. Using a paddle attachment with a standing mixer, combine the sugar and butter at medium speed, until the sugar is no longer visible.

3. Add the egg yolk and combine until no longer visible.

4. Scrape down the butter off the sides of the bowl. Add half of the flour, then begin mixing again until the dough is crumbly. Add the remaining flour and then the cream and mix until the dough forms a sticky mass.

5. Flatten the dough into a thick pancake, wrap it in plastic and refrigerate at least 2 hours before preparing to roll out the dough.

6. Lightly butter a 9-inch pastry ring (or fluted tart pan) and place it on a baking sheet lined with parchment paper or a nonstick Silpat pad.

7. Once the dough has thoroughly chilled, cut it in half, then cut each piece in half lengthwise. Rotate the dough 90 degrees and repeat, until you have 16 equal pieces. Work quickly with the dough so that it remains chilled. Sprinkle your work surface with a thin layer of flour. Knead the pieces of dough together until it forms one new mass and shape it into a flattened ball. Flour a rolling pin and sprinkle flour again on the work surface underneath the dough. Roll out the dough into a circle one-eighth-inch thick.

8. To easily transfer the dough into the ring or tart pan, fold it in half gently, then in quarters. Move the folded dough to the tart ring or pan, with the point of the dough in the center, then unfold it, gently patting the dough into the bottom and up the sides of the ring. Trim the edges so that they are flush with the top of the ring. Dock the dough with a pastry docker or prick the dough all over with a fork.

9. Put the baking sheet and pastry ring into the freezer for 1 hour.

10. Heat the oven to 350 degrees. Place the baking sheet and ring in the oven and bake 20 to 25 minutes or until the dough is lightly browned. Remove from the oven and let cool to room temperature before filling.

Filling and assembly

1 1/4 cups heavy cream
1/2 cup (1 stick) unsalted butter, cut into eight pieces
1 cup granulated sugar
1 3/4 cup frozen cranberries
2 cups unblanched sliced almonds

1. Keep (or preheat) the oven to 350 degrees. Measure the cream and butter into a saucepan and heat it over low heat. When the butter has melted completely, remove from heat.

2. To make the caramel, spread the sugar evenly in a perfectly dry, deep 10-inch skillet and place it over medium-low heat.

3. The sugar should turn straw-colored, then gold and then a nutty-brown caramel after about 10 minutes. If the sugar cooks unevenly, gently tilt or swirl the pan to evenly distribute the sugar. Remove from heat and slowly whisk the cream and butter into the sugar, which can splatter as the cream is added (long sleeves are a good precaution). If the caramel seizes, return it to the heat and continue to stir until it is smooth and creamy. Strain the caramel into a bowl and cool it for 30 minutes.

4. Stir the frozen cranberries and the almonds into the caramel and mix until all the fruit and nuts are coated. Spoon the filling into the partially baked tart dough mounding toward the center.

5. Bake for 25 to 30 minutes, until the juices and the caramel are bubbling slowly around the edges. Remove from the oven and let stand for 1 hour, then gently lift the tart ring off the pastry.

6. Carefully transfer the tart to a serving platter. Serve warm or at room temperature.

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Hazelnut Pear Tart

Recipe from Readers Digest

You Will Need
1 cup butter, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup finely chopped blanched hazelnuts

Filling:
1/3 cup apricot preserves
2/3 cup chopped blanched hazelnuts, toasted
1/2 cup sugar
1 tablespoon all-purpose flour
6 tablespoons butter, softened
1 egg, lightly beaten
2-3/4 pounds pears, peeled, cored and sliced

What to Do
1. In a large mixing bowl, cream butter and confectioners’ sugar. Beat in vanilla, flour and hazelnuts. Press into a greased 11-in. tart pan with removable bottom. Bake at 400° for 10 minutes. Remove from the oven; reduce heat to 350°.

2. Spread apricot preserves over crust. In a bowl, combine the hazelnuts, sugar, flour, butter and egg. Spoon over preserves. Arrange pear slices over filling in a concentric circle, slightly overlapping slices.

3. Bake for 40-45 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.

Serves 10-12

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Maple Praline Cheesecake

Ingredients

1 1/2 cups finely chopped pecans
1/2 cup flaked coconut
1/3 cup all-purpose flour
2 tablespoons brown sugar
1/4 cup butter, melted

Filling
4 packages (8 ounces each) cream cheese, softened
3/4 cup packed brown sugar
1/4 cup all-purpose flour
3/4 cup half-and-half cream
1/4 cup maple syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
3 eggs, lightly beaten
1/2 cup English toffee bits or almond brickle chips

Topping
2 tablespoons maple syrup
2 cups whipped topping
1/4 cup English toffee bits or almond brickle chips

What to Do
1. In a bowl, combine the pecans, coconut, flour, and brown sugar; stir in butter. Press onto the bottom of a 10-inch spring-form pan. Place on a baking sheet. Bake at 350°F for 10 minutes. Place pan on a wire rack (leave oven on).

2. In a large mixing bowl, beat cream cheese until smooth. Combine brown sugar and flour; add to cream cheese. Add the cream, syrup, vanilla and salt; beat until smooth. Beat in the eggs just until combined. Stir in toffee bits. Pour over crust. Return pan to baking sheet.

3. Bake until center is almost set, 50-55 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

4. Remove sides of pan. In a small bowl, combine the syrup and whipped topping; carefully spread over cheesecake. Sprinkle with toffee bits. Refrigerate leftovers.

Serves: 16

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Marshmallow Cranberry Cheesecake

Ingredients

3/4 cup graham cracker crumbs
1/2 cup finely chopped macadamia nuts
2 tablespoons sugar
1/4 cup butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
2 packages (8 ounces each) cream cheese, softened
1 jar (7 ounces) marshmallow creme
1 can (16 ounces) whole-berry cranberry sauce
1 cup heavy whipping cream

Sugared Cranberries:
1 package (12 ounces) fresh cranberries
1 envelope unflavored gelatin
1/4 cup cold water
2/3 cup superfine sugar

What to Do
1. In a small bowl, combine the cracker crumbs, nuts and sugar. Stir in butter. Press onto the bottom of a greased 9- in. spring-form pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.

2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool slightly. In a large mixing bowl, beat cream cheese and marshmallow creme until blended. Beat in cranberry sauce. Add cooled gelatin; mix well. In a small mixing bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 8 hours or overnight.

3. Scrub cranberries in soapy water; rinse and dry completely. In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 1-2 minutes, stirring every 20 seconds, until gelatin is completely dissolved. Whisk until slightly frothy.

4. Lightly brush mixture over all sides of berries. Place on a wire rack over waxed paper; sprinkle with superfine sugar. Let stand at room temperature for up to 24 hours (do not refrigerate or the sugar will dissolve).

5. Just before serving, carefully run a knife around edge of pan to loosen. Remove sides of pan. Spoon sugared cranberries over cheesecake. Refrigerate leftovers.

Serves 12

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Snowball Cake Pops

Serve these snowball sticks upright in a block of Styrofoam to add a touch of whimsy to your party. The nonalcoholic variation makes great holiday snacks for a kids’ party. You’ll need 36 candy sticks, available at bulk food or candy-making supply stores.

Preparation:

In separate bowl, whisk together flour, baking powder, baking soda and sa< stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Scrape into greased and parchment paper–lined 9-inch (2.5 L) square metal cake pan.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 30 minutes. Let cool in pan on rack for 10 minutes. Turn out onto rack; peel off paper. Let cool. (Make-ahead: Wrap in plastic wrap; overwrap in foil and freeze for up to 2 weeks.)

Trim darkened edges off cake. Crumble cake into food processor; drizzle with rum. Process until in fine crumbs; transfer to bowl.

Press by heaping 1 tbsp  into balls; insert candy stick into each. Refrigerate on parchment paper–lined baking sheet until firm, about 30 minutes.

Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate wafers until smooth. Remove from heat.

Dip balls in chocolate, letting excess drip back into bowl; refrigerate until set, about 30 minutes. Dip balls again; sprinkle all over with coconut. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 2 days. Bring to room temperature before serving.)

Additional Information:

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Pumpkin Whoopie Pies

 

Ingredients

Makes 12 whoopie pies

• FOR THE PUMPKIN WHOOPIE COOKIES
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons ground cinnamon
• 1 tablespoon ground ginger
• 1 tablespoon ground cloves
• 2 cups firmly packed dark-brown sugar
• 1 cup vegetable oil
• 3 cups pumpkin puree, chilled
• 2 large eggs
• 1 teaspoon pure vanilla extract
• FOR THE CREAM-CHEESE FILLING
• 3 cups confectioners’ sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 teaspoon pure vanilla extract

Directions:

1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
4. Make the filling: Sift confectioner sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners’ sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

*Note:  Here’s a recipe for a Maple Cream Cheese filling!

For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
4 ounces (½ cup) unsalted butter, at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract

 To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

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Baked Apple Doughnuts

Ingredients

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Sift together

• 1-1/2 cups flour
• 1-3/4 tsp baking powder
• 1/2 tsp salt 
• 1/2 tsp nutmeg
• 1/2 cup sugar

Add:

• 1/3 cup Crisco (shortening)
• 1 egg 
• 1/2 milk 
• 1/2 cup finely diced apples 
• 1/2 cup butter
• 1/2 cup sugar 
• 2 tsp cinnamon

How to make it

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• Cut shortening with a pasty blender or 2 knives until mixture looks like coarse cornmeal. Set aside.
• Combine:
• 1 egg beaten, 1/2 cup milk and apples. Mix Well. Add to dry ingredients. Mix just until blended.
• Spoon into 12 greased muffin cups, filling each 2/3 full.
• Bake at 350 for 20-25 minutes or until done.
• Meanwhile:
• Melt 1/2 cup butter, set aside. Combine 1/2 cup sugar with cinnamon mixing well and set aside also.
• Remove donuts immediately from muffin cup. Roll first in butter mixture coating evenly. Roll in sugar/cinnamon mixture.
• Cool on wire racks
• Dust with powder sugar, sprinkle with cinnamon and granulated sugar, or make a vanilla glaze dip for the doughnuts.

 

“Eating is Believing!”

xoxo,

amy sue

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