Category: Dessert

Posted on » by Loren » Theme:

Grilled Chocolate Fluffernutter Sandwhich

Store Purshased Oatmeal Wheat Bread : )
Marshellow Fluff (recipe follows)
Chocolate chips (I used Ghirdrdelli 60% cocoa)
1 RRIPE Bananas
Peanuts (peanut butter)
about 2 TB butter

I think the procedure if fairly obvious. I used a panini press to cook it.
Cut open bread butter the outside. In the middle thick layer of fluff on one side and PB on the other.
Banana slices on top of one side and chocolate chips on the other.
Assemble and cook until brown on both sides (sorry there’s no picture)

Marshmellow Fluff
Ingredients
3 egg whites
2 cups light corn syrup
1/2 tsp salt
2 cups confectioner’s sugar
1 Tbsp vanilla extract

How to make it
In a large bowl, combine egg whites, corn syrup and salt.
Mix with mixer on high speed for 10 minutes (or until thick).
Add in confectioner’s sugar.
Beat on low speed until well blended.
Add vanilla and mix until blended.
It’s now ready to use or store.
*To make strawberry fluff, substsitute strawberry falvoring for the vanilla and add one or two drops of red food coloring.
This recipe may be frozen for later use.
Remove from freezer and stir until fluff is mixed.
It can be kept in the refrigerated for up to 1 week,.
Stir well with a spoon before serving
**You can use this in any recipe that calls for marshmallow creme/fluff.

Equivalents:
1 tablespoon Marshmallow Cream = 1 large marshmallow
3 oz Marshmallow Cream = 85g = 1 cup Marshmallow Cream
7 1/2 oz Marshmallow Cream = 200 g = 2 1/2 cups = 32 large marshmallows
16 oz Marshmallow Cream = 450g = 5 cups = 5 1/2 dozen large marshmallows

Peanut Butter
Grind 11oz roasteed peanuts. I added about 1/2ts salt and 1/2ts sugar

Posted on » by Loren » Theme:

Mexican Chocolate Shortbread

Recipe courtesy Food Network Magazine

Prep Time:
25 min
Cook Time:
35 min

Serves:
18 bars

Ingredients

* 12 tablespoons unsalted butter, softened, plus more for the pan
* 1 1/2 cups all-purpose flour
* 3 tablespoons sliced almonds, plus more for topping
* 6 tablespoons Dutch-process cocoa powder
* 1 teaspoon ground cinnamon
* 1/4teaspoon salt
* Pinch of cayenne pepper (optional)
* 1/2 cup granulated sugar
* 2 tablespoons raw sugar

Directions

Preheat the oven to 350 degrees F. Butter a 9-inch-square metal baking pan, then line with parchment paper, leaving an overhang on all 4 sides. Pulse the flour, almonds, cocoa powder, cinnamon, salt and cayenne, if using, in a food processor until the almonds are finely ground.

Beat the butter and granulated sugar in a large bowl with a mixer until light and fluffy. Add the flour mixture and beat until just combined (the dough will be crumbly). Press the dough into the bottom of the prepared pan (you can cover the dough with plastic wrap and use the bottom of a measuring cup to even it out).

Prick the dough all over with a fork, then use a sharp knife to cut it into 18 strips. Top with almonds, lightly pressing them in. Sprinkle with the raw sugar. Refrigerate until the dough is firm, about 10 minutes.

Bake until the shortbread is slightly puffed and firm, 30 to 35 minutes. Remove the pan from the oven and immediately retrace the strips with a knife; cool completely in the pan on a rack. Lift up the parchment paper to remove the shortbread from the pan, then separate into bars. Store in an airtight container up to 1 week.

Posted on » by Ashley » Theme:

Salted Honey Lavender Shortbread

Salted Honey Lavender Shortbread
Spache The Spatula (originally from here)
makes 16 cookie bars

ingredients:

7 1/4 ounces (2 1/2 cups) all-purpose flour
2 tbsp corn starch
2 1/4 ounces (1/3 cup) granulated sugar
1 tsp culinary lavender
6 1/2 ounces (3/4 cup or 1 1/2 sticks) unsalted butter, cut into small pieces
1 tsp sea salt + more to top the cookies (I used Cyprus Flake Sea Salt which is pyramid-shaped, but any flaky salt would work i.e. fleur de sel)
3 tbsp honey

1. Preheat oven to 350 degrees. Grease an 8″x8″baking tin with butter or non-stick spray. Line with parchment paper and grease the parchment paper as well (make sure there is enough overhang of the parchment paper so that you can easily lift the cookies out of the tin). Set aside.

2. (This step is optional but I find it distributes the lavender better.) In a food processor whir together the sugar and lavender for about a minute until the lavender buds are chopped and distributed throughout the sugar and the sugar has a purple hue (careful, it gets quite powdery).

3. In the bowl of an electric mixer fitted with the paddle attachment, combine all of the ingredients and mix in low speed until combined (it’s fine if the dough is crumbly).

4. Press the dough into the prepared tin. With a fork, poke the surface of the dough all over.

5. Bake for 30-40 minutes, or until golden brown and the cookies feel firm when lightly pressed mine baked for 30 minutes).

6. After you remove to cookies from the oven, sprinkle the tops with sea salt. Allow to fully cool in the pan before removing and slicing into 16 equal squares.