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‘Sweets -N- Treats’ Category

  1. Belgian Hot Chocolate Recipe

    December 27, 2011 by Jarrett

    Very interesting taste with the little addition of cimmamon.

     

    BELGIAN HOT CHOCOLATE

    Serves: 4 | Difficuly Level: 1 (of 5) | Prep Time: 5 Min. | Ready In: 15 Minutes

    INGREDIENTS:

    • 1 quart half-and-half or whole milk
    • 8 ounces bittersweet or semisweet chocolate, finely chopped
    • 4 ounces milk chocolate, finely chopped
    • tiny pinch of salt
    • 1/2 teaspoon ground cinnamon

    PROCEDURE:

    • Warm about one-third of the half-and-half or milk, with the chopped chocolates and salt, stirring until the chocolate is melted.
    • Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through.
    • Add the cinnamon.
    • Use a hand-held blender, or a whisk, and mix the hot chocolate until it’s completely smooth.
    • Serve very warm.

     

    Another entry from our Hot Chocolate Contest - This one comes from “Chocoholic” in San Jose, CA.

    Enjoy,
    Chef Phil

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  2. Candy Cane Cocoa Recipe

    December 27, 2011 by Jarrett

    This one rises to the holiday season!

     

    CANDY CANE COCOA

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 5 Min. | Ready In: 15 Minutes

     

    INGREDIENTS:

    • 4 cups milk
    • 3 (1 ounce) squares semisweet chocolate, chopped
    • 4 peppermint candy canes, crushed
    • 1 cup whipped cream
    • 4 small peppermint candy canes

     

    PROCEDURE:

    • In a saucepan, heat milk until hot, but not boiling.
    • Whisk in the chocolate and the crushed peppermint candies until melted and smooth.
    • Pour hot cocoa into four mugs, and garnish with whipped cream.
    • Serve each with a candy cane stirring stick.

     

    Another entry from our Hot Chocolate Contest – Compliments of: MJC of Carlsbad, NM.

    Enjoy,

    Chef Phil

    Category Desserts, Recipes, Sweets -N- Treats | Tags: ,, | No Comments

  3. Hot Chocolate On A Stick

    December 27, 2011 by Jarrett

    Another entry from our “Perfect Hot Chocolate” recipe contest.

    Hot Chocolate On A Stick produces delicious blocks of chocolate fudge that can be dissolved in hot milk to produce rich, creamy hot chocolate!

     

    HOT CHOCOLATE ON A STICK

    Serves: Makes 25 | Difficulty Level: 1 (of 5) | Prep Time: 10 Min. | Ready In: 10 Min.

     

    INGREDIENTS:

    • 1/2 cup heavy cream
    • 14-oz can sweetened condensed milk
    • 18 oz (about 3 cups) chopped semi-sweet chocolate or chips
    • 4 oz (about 3/4 cup) chopped unsweetened chocolate
    • 25 lollipop sticks

    PROCEDURE:

    Prepare an 8×8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
    Place the chopped semi-sweet and unsweetened chocolates in a large heat-safe bowl.

    • Pour the heavy cream and condensed milk into a medium saucepan and whisk until combined.
    • Put the saucepan over medium heat.
    • Bring the liquid to a simmer, whisking frequently so that the condensed milk does not scorch on the bottom of the pan.
    • Once the liquid is simmering, pour the hot cream over the chopped chocolate and let it sit for a minute to soften.
    • Begin whisking the cream and chocolate together, until the chocolate is melted and you have a shiny, smooth mixture.
    • It will be fairly thick.
    • Pour the chocolate into the prepared pan and smooth it into an even layer.
    • Allow it to sit and firm up overnight, or for 3-4 hours in the refrigerator.
    • Once the fudge block is firm, use a large, sharp knife to cut it into twenty-five pieces (five rows and five columns).
    • For the smoothest cuts, rinse the knife in hot water and dry it between each cut.
    • Skewer each block with a lollipop stick.
    • To make hot chocolate, heat a mug of milk and add a chocolate block.
    • Allow it to sit and soften for a minute, then vigorously stir until it is dissolved.

     

    Store Hot Chocolate On A Stick in an airtight container for up to a week at room temperature, two weeks in the refrigerator, or up to a month in the freezer.

    This is truly a candy that does double duty: enjoy eating it plain, or use it as a hot chocolate base, or do both!

     

    Enjoy,

    Chef Phil

    Category Desserts, Recipes, Sweets -N- Treats | Tags: , | No Comments

  4. Prosciutto and Fig Crostata Recipe

    December 14, 2011 by Jarrett

    Dried figs and prepared pie crust combine to make a sophisticated hors d’oeuvre.

     

    PROSCIUTTO & FIG CROSTATA

    Serves: 6 | Difficulty Level: 1 (of 5) | Prep Time: 10 Min. | Ready In: 1 Hour

     

    INGREDIENTS:

    • 4 ounce dried Black Mission figs
    • 1/4 cup lemon juice
    • 1 tablespoon fresh thyme leaves
    • 1 clove garlic
    • 1/2 teaspoon coarse salt
    • 1 refrigerated pie crust, such as Pillsbury, unbaked, unrolled *
    • 4 ounces cream cheese, softened
    • 2 ounces prosciutto, cut into 1/2-inch-wide strips
    • 1 large egg white

     

    PROCEDURE:

    • Heat oven to 425 degrees F.
    • Place the figs, lemon juice, thyme, garlic, and salt in the bowl of a food processor fitted with a metal blade and process until smooth.
    • Set aside.
    • Roll the dough into a 13-inch circle on a lightly floured surface.
    • Transfer the dough to a baking sheet and gently spread the cream cheese onto the dough, leaving a 3/4-inch-wide border around the edge.
    • Spread the fig mixture over the cream cheese and fold the border edge over the fig mixture to form a 12-inch crostata.
    • Top the crostata with the prosciutto strips and lightly brush the folded edge of the dough with the egg white.
    • Bake until golden — about 15 minutes.
    • Cool on the sheet for 10 to 15 minutes.
    • Cut into 6 wedges and serve.

     

    I’m thinking an alternative way to serve would be to prepare the fig/prosciutto mixture and just serve as a spread or dip for pita chips.

    Enjoy,

    Chef Phil

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  5. Eggnog Cookies with Rum-butter Icing Recipe

    December 5, 2011 by Jarrett

    A favorite of mine from the Holiday seasons past. Always a hit with the cookie exchange crowd.

     

    EGGNOG COOKIES w/ RUM-BUTTER ICING

     

    Serves: Makes about 2 dozen |  Difficulty Level: 1 (of 5)  

    Prep Time: 10 Minutes  |  Ready In: < 1 Hour

     

    INGREDIENTS:

    For the cookies:

    • 1 cup firmly packed dark brown sugar
    • 1/2 cup unsalted butter, softened
    • 1 large egg
    • 2/3 cup prepared eggnog
    • 2 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger

    For the frosting:

    • 1/4 cup unsalted butter
    • 3 tablespoons dark rum
    • 1 1/2 cups powdered sugar

    PROCEDURE:

    • Preheat oven to 350 degrees F.
    • Cream the brown sugar and butter until smooth and light (I used the whisk attachment in my Kitchen Aid stand mixer). Beat in the egg until well-blended.
    • Stir in eggnog.
    • In a separate bowl, mix together the flour, baking soda, salt, nutmeg, and ginger.
    • Blend into the creamed mixture until smooth.
    • Using a cookie scoop, scoop even amounts of dough onto ungreased cookie sheets (I used 2), about 2 inches apart.
    • Bake about 15 minutes, or until the cookies are golden.
    • Let sit on the pan for a minute to harden a bit, then use a spatula to transfer them to a wire rack to cool.
    • Meanwhile, melt the remaining butter and rum in a small bowl.
    • Stir in the powdered sugar and blend until smooth. (It will thicken slightly as it sits)
    • Once the cookies are completely cooled, spread icing on the top of each and garnish with sprinkles, if desired.

    Cold glass of milk, hot cup of cocoa and you are “Good to go”

    Enjoy,

    Chef Phil

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  6. Squash Cheesecake Bars

    November 23, 2011 by Jarrett

    Sounded so interesting I thought I would share.

    Pureed winter squash gives most of the body to these leaner cheesecake bars.

    SQUASH CHEESECAKE BARS

    Serves: Makes 18 bars |  Difficulty Level: 1 (of 5) |  Prep Time: 20 Minutes |  Ready In: 4 Hours

    INGREDIENTS:

    • 9 low-fat graham crackers (4 1/2 ounces)
    • 1/2 cup old-fashioned rolled oats (not quick-cooking or steel-cut)
    • 2 tablespoons plus 1/2 cup sugar, divided
    • 1/4 cup plus 3 tablespoons all-purpose flour, divided
    • 2 tablespoons unsalted butter
    • 3 tablespoons nonfat milk
    • 8 ounces nonfat cream cheese, at room temperature
    • 8 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
    • 1/2 cup squash puree
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt

    PROCEDURE:

    • Preheat oven to 350°F.
    • Coat a 9-by-13-inch baking pan with cooking spray
    • Process graham crackers, oats, 2 tablespoons sugar, 1/4 cup flour and butter in a food processor until finely ground.
    • Add milk; pulse until completely moistened.
    • Transfer the graham cracker mixture to the prepared pan and evenly pat into the bottom.
    • Bake for 10 minutes.
    • Cool on a wire rack for 20 minutes.
    • Meanwhile, reduce oven temperature to 325°.
    • Beat both cream cheeses and the remaining 1/2 cup sugar in a large bowl with an electric mixer at medium speed until creamy, scraping down the sides occasionally.
    • Beat in squash puree until smooth.
    • Beat in eggs one at a time.
    • Finally, beat in vanilla, cinnamon, salt and the remaining 3 tablespoons flour. Scrape the filling into the pan, spreading evenly over the crust.
    • Bake until set and the edges are light brown, about 35 minutes.

     

    Let cool completely on a wire rack, then refrigerate for at least 1 hour before cutting into bars.

     

    Enjoy,

    Chef Phil

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  7. Rum and Raisin Bread Pudding with Rum Sauce

    November 4, 2011 by Jarrett


    A special request from a friend of a special friend.

     

    RUM & RAISIN BREAD PUDDING w/ RUM SAUCE

    Serves: 6 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 2 Hours

     

    Bread Pudding:

    INGREDIENTS:

    • 1/4 cup raisins
    • 1/4 cup dark rum
    • 8 oz bread, cubed
    • 1 cup milk
    • 4 eggs
    • 1/2 cup sugar
    • 1/4 tsp nutmeg

    PROCEDURE:

    • Pour the rum over the raisins and allow to soak for 10 minutes.
    • Strain and reserve the liquid.
    • Whisk together the milk, eggs, sugar, reserved rum, and nutmeg.
    • Pour over the cubed bread and toss well.
    • Transfer to a greased 8” baking dish and sprinkle the rum-soaked raisins on top.
    • Cover with plastic wrap and refrigerate for 30 minutes.
    • Bake at 350 oF for 40 to 45 minutes.
    • Serve warm drizzled with Rum Sauce (see recipe below.)

    Rum Sauce:

    INGREDIENTS:

    • 2 tbsp butter
    • 1/2 cup brown sugar
    • 1 cup evaporated milk
    • 1/2 tsp cornstarch
    • 1/4 dark rum

    PROCEDURE:

    • Melt the butter and sugar over medium heat until smooth.
    • Whisk the cornstarch into the evaporated milk and pour into the sugar and butter mixture.
    • Mix well and cook for a further 15 to 20 minutes until thickened.
    • The sauce will continue to sticken slightly after cooking.

    Enjoy,
    Chef Phil

      Hope this is what you were looking for Becky!


    Category Appetizers & Party Food, Bread, Recipes, Sweets -N- Treats | Tags: ,,, | No Comments

  8. Sticky Toffee Pudding

    November 4, 2011 by Jarrett


    Friend wanted to know if I had ever heard of “Sticky Pudding” that she enjoyed at a buffet in Canada, just so happened that it is an British style dessert that we made on a daily basis in Dublin.

     

    STICKY TOFFEE PUDDING

    Serves: 6 | Difficulty Level: 1 (of 5) | Prep Time: 25 Minutes | Ready In: 1 1/2 Hour

     

    INGREDIENTS:

    • 2 sticks (1 cup) unsalted butter, softened, plus additional for greasing pan
    • 1 cup self-rising cake flour plus additional for flouring pan
    • 1 cup pitted dates (5 oz), finely chopped
    • 1 1/4 cups packed dark brown sugar
    • 1 large egg

    PROCEDURE:

    • Put oven rack in middle position and preheat oven to 350°F.
    • Butter and flour an 8- by 2-inch round cake pan.
    • Simmer dates in 1 cup water in a 1-quart heavy saucepan, covered, until soft, about 5 minutes.
    • Let stand, covered, off heat 5 minutes.
    • Beat together 1 stick butter and 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 4 minutes.
    • Beat in egg until combined.
    • Add flour and 1/8 teaspoon salt and mix at low speed until just combined.
    • Add dates and mix until just combined well.
    • Pour batter into pan and bake until a wooden pick or skewer inserted in center comes out clean, about 30 minutes.
    • Meanwhile, melt remaining stick butter in a 2-quart heavy saucepan over moderate heat and stir in remaining cup brown sugar, 1/3 cup water, and a pinch of salt.
    • Boil over moderately high heat, uncovered, stirring occasionally, until sugar is dissolved and sauce is reduced to about 1 1/4 cups, 2 to 8 minutes.
    • Remove from heat and cover.
    • Transfer pudding in pan to a rack and poke all over at 1-inch intervals with a wooden skewer.
    • Gradually pour half of warm sauce evenly over hot pudding.
    • Let stand until almost all of sauce is absorbed, about 20 minutes.
    • Run a thin knife around edge of pan.
    • Invert a plate over pudding and invert pudding onto plate.
    • Pour remaining warm sauce over pudding and serve immediately.

    Enjoy,
    Chef Phil

      Don’t be concerned if the pudding cracks a bit when you invert it onto the plate; it will taste just as good.


    Category Desserts, Recipes, Sweets -N- Treats | Tags: , | No Comments

  9. Mini Pumpkin Cheesecake with Ginger Snap Crust

    October 31, 2011 by Jarrett


    A great little treat for the season.

     

    MINI PUMPKIN CHEESECAKES with GINGER SNAP CRUST

    Serves: 3 Dozen | Difficulty Level: 1 (of 5) | Prep Time: 20 Minutes | Ready In: 6 Hours

     

    INGREDIENTS:

    Mini Pumpkin Cheesecakes at the Office Halloween Party

    Served up this year at the JES Halloween Party.

    For the Cookies (Crust):

    • 2 cups all-purpose flour
    • 2 teaspoons ginger
    • 1 teaspoon cinnamon
    • 2 teaspoons baking soda
    • 1/2 teaspoon salt
    • 3/4 cup (1 1/2 sticks) unsalted butter, softened
    • 1/4 cup shortening
    • 1/2 cup sugar
    • 1/2 cup brown sugar
    • 1 egg
    • 1/4 cup molasses
    • Additional sugar for rolling

    For the Filling:

    • 1 1/3 cups sugar
    • 1 teaspoon cinnamon
    • 1/4 teaspoon ginger
    • 1/4 teaspoon cloves
    • 1/4 teaspoon allspice
    • 1/8 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 1 (15-ounce) can pumpkin puree
    • 1 1/2 lbs. (3 8-ounce packages) cream cheese, softened
    • 1 tablespoon vanilla
    • 1 tablespoon lemon juice
    • 5 eggs, at room temperature
    • 1 cup heavy cream

    PROCEDURE:

    To make the cookies:

    • In a large bowl, combine the flour, ginger, cinnamon, baking soda, and salt; set aside.
    • In the bowl of a standing mixer, cream the butter and shortening together until fluffy, then beat in both sugars until combined.
    • Add the egg, then stir in the molasses until combined.
    • Sprinkle half of the flour mixture over the butter mixture and beat until just combined.
    • Sprinkle in the remaining flour mixture and beat until thoroughly combined.
    • Cover and chill for 30 minutes.
    • Preheat oven to 375 degrees and line a baking sheet with parchment paper.
    • Roll small amounts of cookie dough into balls that are 1/2-inch in diameter.
    • Roll each ball in sugar to coat, then place on prepared baking sheet, about 1 1/2-inches apart. Bake for 10 minutes, until cookies are deep golden brown. Allow to cool completely before second bake.
    • Reduce oven temperature to 325 degrees.
    • Spray a standard muffin pan with nonstick cooking spray and place one cooled cookie in each muffin cup. Bake for another 10 minutes, then allow to cool, in the pan, completely before filling.

    To Make the Filling:

    • In a small bowl, combine the sugar, all of the spices, and the salt; set side.
    • In a large bowl, or the bowl of a standing mixer, beat the cream cheese until smooth.
    • Sprinkle about 1/3 of the sugar mixture over the cream cheese and mix until just incorporated.
    • Repeat with the remaining 2/3 of the sugar, adding it in 2 additions.
    • Scrape the beater and bowl, then add the pumpkin, vanilla, and lemon juice.
    • Beat until incorporated, then scrape the bowl.
    • Add 3 of the eggs, beating until just combined, then scraping the bowl before adding the 2 remaining eggs.
    • Stir in the heavy cream until combined.
    • Place 2 tablespoons of filling in each muffin cup. Bake (at 325 degrees) for 35-40 minutes, until the centers are set, but still jiggle slightly (internal temperature should be around 150 degrees).
    • Run a paring knife gently around the edge of each cheesecake.
    • Cool the cheesecakes, in the pan, to room temperature, then chill for 3-4 hours before removing from the pan and serving.

    Enjoy,
    Chef Phil


    Category Desserts, Recipes, Sweets -N- Treats, Uncaterorized | Tags: ,,,,,,, | No Comments

  10. Montgomery Pie Recipe

    October 27, 2011 by Jarrett


    Promised a couple of Pennsylvania Dutch pie recipes to a good friend in New York…

     

    MONTGOMERY PIE

    Serves: 6-8 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 1 Hour

     

    INGREDIENTS:

    • 1 recipe pastry for a 9 inch single crust pie
    • 1/2 cup molasses
    • 1/2 cup white sugar
    • 1 egg
    • 1 cup water
    • 2 tablespoons all-purpose flour
    • 3 tablespoons fresh lemon juice
    • 1 tablespoon lemon zest
    • 2/3 cup white sugar
    • 1/4 cup butter
    • 1 egg
    • 1 1/4 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/2 cup sour milk (SEE NOTES BELOW)

    PROCEDURE:

    • Preheat oven to 375 degrees F.
    • Combine the molasses, 1/2 cup of the white sugar,1 egg, water, 2 tablespoons of the flour and lemon juice and rind.
    • Mix thoroughly and pour into the unbaked pie shell.
    • Cream the butter or margarine with the remaining white sugar until light and fluffy.
    • Add the remaining egg and beat thoroughly.
    • Sift the remaining flour and baking soda together then add to the creamed mixture alternately with the sour milk.
    • Spread over the top of the mixture in the pie shell.
    • Bake at 375 degrees F for 35 to 40 minutes.

    To Make Milk Sour:

    • Combine 1/2 cup minus 1-1/2 teaspoons with 1-1/2 teaspoons lemon juice or white vinegar.

    Enjoy,
    Chef Phil

      This is a great “holiday pie” for the upcoming season.


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