More must-try Desserts

Mars Pies
Cookies
1 cup unsalted butter, at room temperature
½ cup powdered sugar
1 cup all-purpose flour
1 cup whole-grain graham flour
¼ tsp salt
½ tsp baking powder
1 tsp vanilla extract
Preheat oven to 350F.
Grease baking sheet or line with parchment paper.
Cream butter and sugar together, about 3 minutes until fluffy.
Add both flours, salt, baking powder and vanilla. Beat on medium speed until thoroughly incorporated.
Roll dough out to ¼ inch thickness on a lightly floured flat surface.
Using a 3 ½ inch diameter cookie cutter, cut out six cookies(I used just a small biscuit cutters since I wanted mine smaller and got 14 cookies).
Transfer to the prepared baking sheet and bake 10-12 minutes or until golden brown. Cool the cookies completely on racks before covering with ganache.

Chocolate-Caramel Ganache
10 ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream
10 caramel candies, unwrapped
Place the chocolate in a medium bowl. Heat the cream and caramels over medium-low heat, stirring occasionally, until the caramels have melted completely. Pour the hot mixture over the chocolate and stir until melted.

Chocolate Marshmallow Filling
1 ½ envelopes unflavored gelatin
1 cup cold water
1 ½ cups sugar
1 cup light corn syrup
1/8 tsp salt
6 TBSP unsweetened cocoa powder
Using a mixer fitted with a whisk attachment, whit the gelatin into ½ cup of the cold water.
In a medium saucepan, heat the sugar, corn syrup, remaining ½ cup of cold water, and salt with out stirring until it reaches the soft-ball stage, registering 234 to 240F on a candy thermometer.
Add the warm sugar mixture to the gelatin mixture in a slow, thin stream, stirring continuously on low speed. Increase to high speed and beat about 5 minutes, until the mixture has thickened and cooled. Reduce the speed to low, add the cocoa powder 1 TBSP at a time, and beat until incorporated.
Chocolate Coating
8 ounces bittersweet chocolate, coarsely chopped
Microwave the chocolate in a bowl for 1 minutes on medium-high. Stir, and if the has not completely melted, keep microwaving for 30 second intervals. Stir until smooth.

To Assemble the Pies:
Place the cookies on a baking sheet covered with waxed paper, leaving about 2 inches between the cookies. Spread a ¼ inch-thick layer of ganache on top of each cookie and refrigerate about 10 minutes, until set. Spread a layer of marshmallow filling(about 2 TBSP) over the ganache, it will flow over the edges of the cookie. Spoon about 2 to 3 TBSP of the melted chocolate to cover each cookie completely. Refrigerate the cookie about 10 minutes, until the chocolate layer has hardened. Store in an airtight container with waxed paper between each layer.

Bailey’s Caramel Irish Cream Cake

1 1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
11 TBSP unsalted butter, softened
1 1/2 cups granulated sugar
2/3 cup Dutch-processed cocoa powder
2 large eggs
1 tsp vanilla
1 1/3 cups warm water
1. Preheat oven to 325F. Grease two 9 inch cake rounds and dust with flour.
2. Sift together the flour, baking soda, baking powder, and salt in a medium bowl. Mix to incorporate.
3. Beat the butter at medium speed until creamy. Gradually add the sugar and beat on high speed for about 3 minutes. Add the cocoa powder and beat for 1 minute. Scrape down the sides with a spatula. Beat in the eggs one at a time. Beat in the vanilla. On low speed, add the flour mixture in three additons alternating with the warm water in two additions. Scrape down the sides of the bowl and mix at low speed for 30 seconds. Pour batter into prepared pans.
4. Bake cake for 45-55 mintues. Cool cake for 20 minutes after baking.
5. Remove cake from pan and let cool completely before frosting.

Bailey’s Buttercream Frosting
3 large eggs
4 large egg yolks
½ cup water
2 cups sugar
3 cups of butter, at room temperature
½ tsp salt
4 TBSP Bailey’s Caramel Irish Cream
Using a mixer fitted with a whisk attachment, whip the eggs and yolks in a large bowl on high speed for about 5 minutes. In a medium saucepan, combine the water and sugar; simmer until it reaches the soft ball stage, registering between 234 and 240F on a candy thermometer. Immediately transfer the syrup to a large heatproof liquid measuring cup. In a slow, thin stream, add the sugar mixture to the egg mixture., mixing on low speed the entire time. Increase the speed to medium and beat about 7 minutes, until the syrup has cooled. Add the butter, half a stick at a time, beating on medium after each addition. Once all of the butter has been added, beat on medium speed until the frosting thickens slightly, about 3 minutes. Stir in the salt and Irish Cream.

Chocolate-Caramel Ganache
10 ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream
10 caramel candies, unwrapped
Place the chocolate in a medium bowl. Heat the cream and caramels over medium-low heat, stirring occasionally, until the caramels have melted completely. Pour the hot mixture over the chocolate and stir until melted.
Source: Both Ganache and Buttercream are adapted from The Pastry Queen by Rebecca Rather with Alison Oresman
To Assemble: First off I made mini cakes and therefore my cakes look different than the instructions I am going to give you. I did not put buttercream between any of the layers, nor did I make 4 layers. You can mix and match however you like.
Take your two 9-inch cake and cut each one of those layers horizontally in half(so you should have 4 layers). Place the bottom layer on a cake plate. Spread a thick blanket of frosting on top. Add the second layer. This time spread the chocolate-caramel ganache on that layer. Place third layer on top of that and spread more buttercream. Place forth layer and frost the top and sides of the cake with remaining frosting. Drizzle store bought caramel over the cake, however much you would like. Place cake in refrigerator until ready to serve.

Peanut Butter Cup Cake

Peanut Butter Peanut Butter Chip Cake
2 ounces unsalted butter
1 cup all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup tightly packed brown sugar
3 ounces creamy peanut butter
1 large egg
1 egg yolk
1/4 cup sour cream
1/4 cup hot water
1/2 tsp pure vanilla extract
1/2 cup peanut butter chips
Preheat oven to 325F.
Grease three 9 x 1 1/2 inch pans.(I personally used just one 9 x 13 pan). Line your bottoms with parchment. Set aside.
Combine flour, baking powder, baking soda, and salt.
Mix together brown sugar, peanut butter and butter for two minutes. Add egg and egg yolk and mix for another 2 minutes. Scrape down the sides and mix for another minute.
Add half of the flour mixture and mix until incorporated about 20 seconds. Then add the sour cream, mixing again for 20 seconds. Gradually add the remaining flour mixture. Add the hot water in a slow, steady stream and mix on low to combine, about 30 seconds. Add the vanilla and mix for another 10 seconds. Add the peanut butter chips and use a rubber spatula to finish mixing the ingredients until thoroughly combined.
Divide the cake batter into the prepared pans, spreading it evenly. Bake for about 22 minutes. If you have 4 inch diameter tart pans like I used, it takes the same amount of time to bake the cake, if not a few more minutes. Use a knife to see if it is done.

Chocolate Glaze
6 ounces semisweet chocolate
4 TBSP unsalted butter
Break chocolate into small pieces and place in a small stainless steel bowl over a pot of hot(not boiling)water. Melt the 4 TBSP butter in a small saucepan, and skim off the white foam that rises to the top. When chocolate is just melted, stir in the clarified butter(discard the white solids left behind). Set aside until chocolate is 86F.
To Assemble: Place cakes on a wire rack. Place rack on top of a cookie sheet so that the extra chocolate has a place to drip onto.Pour chocolate glaze over cake and using a narrow metal spatula, quickly pared it evenly over the top and sides of the cake. Allow chocolate to set to firm consistency before serving. Garnish with chopped peanut butter cup.

Pumpkin Chocolate Covered Raisin Muffins

1 2/3 cup all-purpose flour
3/4 cup sugar
½ cup tightly packed brown sugar
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
1 tsp baking soda
¼ tsp baking powder
¼ tsp salt
2 eggs
1 cup pumpkin
4 oz unsalted butter, melted
1 cup chocolate covered raisins(or more if you like)
1. Preheat oven to 350F.
2. In a large bowl, mix the flour, sugars, spices, baking soda, baking powder and salt.
3. In another bowl, mix together the eggs, pumpkin, and unsalted butter. .
4. Combine the wet and dry ingredients and mix until the dry ingredients are moistened. Do not over mix. Fold in the chocolate covered raisins.
5. Scoop batter into greased or paper cup lined muffin cups. Bake for about 20- 22 minutes or until puffed and springy to the touch. Cool then remove from cups. Makes 12 muffins.

Liqueured Brownies

1 cup cocoa powder
1 cup plus 2 TBSP unsalted butter
5 large eggs
1 ½ tsp vanilla
1 1/2 cups sugar
½ cup packed brown sugar
1/3 cup Kahlua
½ cup all-purpose flour
2 cups chocolate chips/chunks
Preheat oven to 350.
Grease and flour a jelly roll pan. If you are halving the batch you can use a 9 by 13 inch pan. Melt butter and stir in cocoa powder. Set aside.
In a mixing bowl combine eggs, sugars and vanilla. Beat for 5 minutes on medium-high speed.
Add flour and chocolate/butter mixture, stirring until just combined. Fold in chocolate chips/chunks.
Pour into pan and bake 25-30 minutes(if you are making the half batch in the 9 by 13 inch pan baking time increased to about 40 minutes).
Brush hot brownies with liqueur, cover with plastic wrap and let set for 30 minutes before frosting.

Chocolate Buttercream Liqueured Frosting
3 cups powdered sugar
½ cup cocoa powder
6 TBSP butter, at room temperature
¼ cup heavy cream
¼ cup Kahlua
Beat butter and powdered sugar together on medium high for about 3 minutes. Add cocoa powder and beat another 2 minutes. Add liqueur slowly until mixture is creamy. Spread on cooled brownies.

Blueberry White Chocolate Lemon Muffin

2 sticks unsalted butter
1 cup sugar
zest of one lemon
2 tsp vanilla
2 eggs
¾ tsp baking soda
¾ tsp baking powder
¼ tsp cream of tartar
2 and ¼ cups all purpose flour
1 and ¼ cup sour cream
1/3 cup white chocolate chunks
½ cup dried blueberries
Juice of 1 lemon
1 cup hot water
Preheat oven to 350F.
In a small bowl combine dried blueberries with 1 cup hot water and the juice of one lemon. Let it sit for 10 minutes to allow the blueberries to plump up a bit. After ten minutes, drain and pat dry with paper towel. Set aside.
Take 1 cup of sugar and place in a small bowl. Add lemon zest. Using your fingers rub the lemon zest into the sugar.
Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
In a separate, mix together the flour, baking soda, baking powder, and cream of tartar.
Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
Fold the blueberries and white chocolate into the batter. Portion the muffin batter into greased tins(I use an ice cream scoop). Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20 minutes. If making mini muffins, reduce time to 15 minutes.

Milk Chocolate and Caramel Tart
Ingredients:
½ lb (250 g) chocolate shortbread pastry (see recipe below)
1 ½ cups (300 g) granulated sugar
1 cup (250 g) heavy cream (30-40 percent butterfat) or crème fraiche
¼ cup (50 g) butter
2 whole eggs
1 egg yolk
2 ½ tablespoons (15 g) flour
1 ¼ cups (300 g) whipping cream
½ lb (250 g) milk chocolate

Chocolate Shortbread Pastry
Ingredients:
1 cup (250g ) unsalted butter, softened
1 cup plus 2 tablespoons (150 g) confectioners’ sugar
½ cup (50 g) ground hazelnuts
2 level teaspoons (5 g) ground cinnamon
2 eggs
4 ½ cups (400 g) cake flour
2 ½ teaspoons (10 g) baking powder
1 ½ tablespoons (10 g) cocoa powder

A day ahead
1. In a mixing bowl of a food processor, cream the butter.
2. Add the confectioners’ sugar, the ground hazelnuts, and the cinnamon, and mix together
3. Add the eggs, one by one, mixing constantly
4. Sift in the flour, the baking powder, and the cocoa powder, and mix well.
5. Form a ball with the dough, cover in plastic wrap, and chill overnight.

Insturcitons:
1. Preheat oven to 325 °F (160 °C).
2. Line the baking pan with the chocolate shortbread pastry and bake blind for 15 minutes.
3. In a saucepan, caramelize 1 cup (200 g) granulated sugar using the dry method until it turns a golden caramel color. Incorporate the heavy cream or crème fraiche and then add butter. Mix thoroughly. Set aside to cool.
4. In a mixing bowl, beat the whole eggs with the extra egg yolk, then incorporate the flour.
5. Pour this into the cream-caramel mixture and mix thoroughly.
6. Spread it out in the tart shell and bake for 15 minutes. Remove from oven and allow to cool.
7. Prepare the milk chocolate mousse: beat the whipping cream until stiff. Melt the milk chocolate in the microwave or in a bain-marie, and fold it gently into the whipped cream.
8. Pour the chocolate mousse over the cooled caramel mixture, smoothing it with a spatula. Chill for one hour in the refrigerator.
To decorate: melt ½ cup (100g) granulated sugar in a saucepan until it reaches an amber color. Pour it onto waxed paper laid out on a flat surface. Leave to cool. Break it into small fragments and stick them lightly into the top of the tart.

Alternate Caramel Method:
If you have problems with the dry method, you may use this method.
1 cup sugar
1/2 cup water
1 tablespoon corn syrup
Set mixture in a pot over medium-high heat and stir slowly. When the mixture comes to a boil, stop stirring and leave it alone. Wait till desired color is attained .

Chocolate Mint Cookies
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
12 ounces semi-sweet chocolate chips
2 large eggs
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
Andes mints candies, broken in half

Heat oven to 350°F.
Over low heat, combine butter, sugar and water.
Heat until melted and add chocolate chips until partly melted.
Remove from heat and stir.
Pour into large mixing bowl.
Let stand 10 minutes to cool slightly.
Beat in eggs one at a time on high speed.
Reduce mixer to low speed and add flour, salt and baking soda.
Beat until well-blended.
Chill one hour (dough is almost liquid before chilling but hardens and is easy to shape after chilling).
Roll into balls, place two inches apart on parchment paper-lined baking sheets.
Bake for 10 minutes.
Place an Andes Mint half on top.
Allow to melt slightly and spread with a spoon.

Flames Cup Winning Ice Cream
1 1/2 cups milk
1-1/2 cups whipping cream
4 egg yolks
1/3 cup granulated sugar
Pinch salt
4 bars (100 g each) good-quality white chocolate (such as Lindt), chopped
1/4 tsp vanilla

mix ins:
chopped dried cherries, about ½ cup
½ cup chopped semi-sweet chocolate
In saucepan, heat together milk and cream over medium heat until tiny bubbles form around edge. Remove from heat.
In large bowl, whisk together egg yolks, sugar and salt; slowly whisk in cream mixture. Return to pan; cook over medium-low heat, stirring constantly, until thick enough to coat back of spoon, about 8 minutes.
Add white chocolate and vanilla; whisk until smooth. Strain into bowl. Place plastic wrap directly on surface; refrigerate until cold, about 1-1/2 hours. Freeze in ice-cream machine according to manufacturer’s instructions. Remove from freezer bowl into a mixing bowl and fold in cherries and semi-sweet chocolate. Place into a freezer friendly container and freeze until firm, at least 4 hours.