Desserts

Carrot Cake Sandwich Cookies

Published on by carol lou

Tomorrow, February 3rd is National Carrot Cake Day! What better way to celebrate than to bake carrot cake sandwich cookies. I love to make these because you get the enjoyment of a carrot cake in a small package. These freeze beautifully, so when the urge strikes you for a carrot cake, have one of these little gems.

carrot cake sandwich cookies

Carrot Cake Sandwich Cookies
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Ingredients
  1. 1 cup flour
  2. 1 teaspoon cinnamon
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1/2 cup unsalted butter, softened
  6. 1/3 cup light brown sugar
  7. 1/3 cup sugar
  8. 1 large egg
  9. 1/2 teaspoon vanilla
  10. 1 cup grated carrots
  11. 1 cup chopped pecans
  12. 1/2 cup dried cranberries
Instructions
  1. Preheat oven to 375 degrees
  2. Line two baking sheets with parchment or greased cookie sheets
  3. Combine flour, cinnamon, baking soda, and salt in a small bowl.
  4. Beat together the butter, sugars, egg, and vanilla at medium speed until light and fluffy. Mix in carrots, pecans and cranberries. Add flour mixture and beat until combined. Drop by rounded tablespoons on lined cookie sheets. Bake until lightly browned, 12 - 15 minutes. Remove from cookie sheets and cool completely. Make filling, sandwich cookies together with a generous tablespoon of cream cheese. Store cookies in the refrigerator.
Notes
  1. Filling
  2. 8 oz. cream cheese, room temperature
  3. 1/4 cup honey
  4. Combine and spread between cookies
A Passion for Entertaining https://apassionforentertaining.com/

Apple Date Cake with Caramel Rum Sauce

Published on by carol lou

This description will be brief – my husband thinks this is the best cake I have ever made! 

apple date cake

Apple Date Cake with Caramel Rum Sauce
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Ingredients
  1. 1 cup pitted dates, chopped
  2. 1 teaspoon baking soda
  3. 1 1/4 cups flour
  4. 3/4 teaspoon baking powder
  5. 1/4 teaspoon salt
  6. 1/2 cup unsalted butter, softened
  7. 1 1/4 cups sugar
  8. 1 egg
  9. 1 teaspoon vanilla
  10. 1 apple, peeled and chopped
  11. 1/2 cup flaked coconut
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a 9-inch springform pan and line the bottom with parchment paper. In a small saucepan bring dates and 1 cup of water to a boil. Remove from heat and stir in baking soda ( it will foam) set aside and cool to room temperature. In a large mixing bowl, combine butter, sugar, egg and vanilla and beat until smooth. Slowly add cooled date mixture. Add flour, baking powder, and salt. Beat until combined. Fold in apple and coconut. Spread in prepared pan. Bake 45 - 55 minutes or until a cake tester comes out clean. Cool on rack. Run a knife around sides of springform before releasing sides. Carefully remove sides and parchment. Serve with caramel rum sauce.
Notes
  1. Caramel Rum Sauce
  2. In a small saucepan combine 1/2 cup packed brown sugar, 1/2 cup sugar, 5 tablespoons butter, 1/2 cup heavy cream. Bring to a boil and boil one minute. Remove from heat and add 1 tablespoon of rum. Serve warm or at room temperature.
A Passion for Entertaining https://apassionforentertaining.com/

Chocolate Olive Oil Cupcakes

Published on by carol lou

Recipe #5 – Spartan Olive Oil Challenge #EVOOChallenge

This is a version of my mother’s favorite chocolate cake recipe.  These can be made quickly with ingredients in your pantry.  The addition of the olive oil makes these gems moist with dense chocolate flavor.  Oh…I might have forgotten to tell you, you mix them in one bowl – how easy is that?   This is the perfect triple chocolate combination, chocolate cake, chocolate chips and chocolate ganache. Just my kind of sweet delight.

Chocolate olive oil cupcakes

 

 

Chocolate Olive Oil Cupcakes
Yields 12
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Ingredients
  1. 1 1/2 cups flour
  2. 1 cup sugar
  3. 3 tablespoons unsweetened cocoa powder
  4. 1 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1 teaspoon vanilla
  7. 1 teaspoon apple cider vinegar
  8. 5 tablespoons olive oil
  9. 1 cup water
  10. 1/2 cup mini chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Line one twelve count muffin pan with paper liners.
  2. In a medium mixing bowl combine the flour, sugar, cocoa, soda, and salt. Whisk dry ingredients together. Add the vanilla, vinegar, olive oil and water. Whisk until smooth. Fold in the chocolate chips.
  3. Divide batter between the twelve cupcakes.
  4. Bake 350 degrees for 20 minutes.
  5. Remove from oven, cool.
  6. Dip in ganache.
Notes
  1. Chocolate Ganache
  2. 6 oz. semi sweet chocolate, chopped into small pieces or you can use semi sweet chocolate chips
  3. 1/2 cup heavy cream
  4. Heat cream until small bubbles appear around the edge, remove from heat. Add chocolate and stir until smooth. Dip cooled cupcakes in ganache.
A Passion for Entertaining https://apassionforentertaining.com/

Triple Berry Sauce

Published on by carol lou

You just never know what you will find when you go to the grocery store.  Today, I walked in and found the most beautiful blackberries, red raspberries, and blueberries.  Well, of course, how could I pass those by!  When I got home, I just looked at my impulse purchase and thought to myself, now what are you going to do with these?  I thought about making a pie or tarts, but after taking a closer look at the berries, I noticed the blackberries were so big that they also had an incredible number of seeds. So, now I knew I wanted to make something I could strain the seeds out.  Out came my saucepan, in went the berries and I have to say, the most delicious sauce was the result. Perfect for serving over ice cream during the holidays.

Triple Berry Sauce

 

Mixed Berry Sauce
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Ingredients
  1. 1 cup blueberries
  2. 1 cup red raspberries
  3. 1 cup blackberries
  4. 1/2 cup sugar
  5. 2 tablespoons cornstarch
  6. 1 tablespoon lemon juice
  7. 1/4 cup water
  8. 1 tablespoon Framboise liqueur (optional)
Instructions
  1. In a medium saucepan combine berries, sugar, cornstarch, lemon juice and water. Stir to combine. Heat over high heat until the mixture starts to boil, reduce heat and cook for 5 - 8 minutes or until thick and clear. Strain sauce through a fine mesh strainer. Stir in Framboise.
  2. This sauce can be served either warm or cold.
A Passion for Entertaining https://apassionforentertaining.com/

 

Chocolate Orange Biscotti

Published on by carol lou

We were participating in a wine tasting of the wines of the Piedmont Region of Italy. I wanted to make an Italian cookie that would compliment this region and these wines.  I immediately thought of making biscotti and decided on a chocolate orange combination.  Biscotti are easy to make and I think homemade biscotti are so much better than the store-bought variety.  The crunch and crispy texture of these cookies are sensational.  Perfect to serve with a glass of wine, a cup of coffee or a cup of espresso.  Delizioso!

 

 chocolate orange biscotti

Chocolate Orange Biscotti
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Ingredients
  1. 1 cup slivered almonds
  2. 1 3/4 cup flour
  3. 1 cup sugar
  4. 1/8 teaspoon salt
  5. 1/2 teaspoon baking powder
  6. 1/2 teaspoon baking soda
  7. 3/4 pound bittersweet chocolate, coarsely chopped
  8. 2 large eggs
  9. 1 teaspoon vanilla extract
  10. 2 tablespoons orange liqueur
  11. Zest of one orange, grated
Instructions
  1. Preheat oven to 375 degrees. Line two baking sheets with parchment.
  2. Spread the almonds on a baking sheet and toast in the preheated oven. Watch carefully, they will become golden brown in 5 - 7 minutes. Once golden, remove from oven and cool.
  3. Combine the flour, sugar, salt, baking powder, and baking soda in a large bowl. Place 1/2 cup of the flour mixture in a food processor, add 1/2 cup toasted almonds and 1/2 cup of the coarsely chopped chocolate, process until it becomes powdery. Stir into the flour mixture, add remaining nuts and chocolate.
  4. In a small bowl, combine the eggs, vanilla, orange liqueur, and orange zest until thoroughly combined. Fold the egg mixture into the dry ingredients with a fork. Continue by kneading the the mixture until it forms a ball. Press the dough down and divide into 4 equal portions. Shape each piece into a log that 1 1/2 inches wide and 12 inches long. Place each log (2 per baking sheet) on the parchment lined baking sheet and bake for 25 minutes. Remove from oven and cool for 10 minutes. Then slice each log into diagonal slices (12 per log) and place on the parchment lined sheets. Return to the oven and bake an additional 10 minutes or until crisp. Cool on a rack, these can be stored in an airtight container for up to 2 weeks. Make 4 dozen.
A Passion for Entertaining https://apassionforentertaining.com/

Glazed Apple Cookies

Published on by carol lou

 Many of you that have been following my blog know that I am a featured food contributor for CEO magazine for their print and online publications.  The following  recipe is currently featured on their blog.  I thought I would share this recipe here since my husband thinks they are one of the best cookies I have ever made.  He said “It’s like a bite of apple pie in each cookie”  – great comment from my cookie loving critic.

                                                                                                                   

                                                                                                         http://www.ceosofrva.com/

With Thanksgiving one week away, it is time to sort through your recipes and plan your weekend menu.  These cookies are great to have on hand for the busy holiday weekend.  Bake them now and freeze them, then they are ready whenever you need that last minute dessert or snack.  These cookies are moist and chewy with a wonderful vanilla glaze. 

Glazed Apple Cookies from apassionforentertaining.com

2 cups flour

1 teaspoon baking soda

½ cup butter, softened

1 1/3 cup packed brown sugar

 ½ teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground cloves

½ teaspoon grated nutmeg

¼ cup apple juice

½ cup chopped nuts

1 cup finely diced apples

1 cup dried cranberries

Vanilla Glaze (recipe below)

Preheat oven to 375 degrees.

Sift the flour and baking soda together, set aside.

In a large mixing bowl, cream together the butter, brown sugar, salt, cinnamon, cloves, nutmeg, and egg.  Add half the flour to the butter mixture and blend well on low speed.  Mix in ½ of the apple juice.

Add the apples, nuts, and cranberries to remaining flour mixture, stir well.  Add this mixture to the butter mixture.  Stir in the remaining apple juice.

Drop the dough by teaspoonsful onto parchment lined baking sheets.  Bake for 8 – 9 minutes, or until cookies are firm.  While cookies are hot, spread with vanilla glaze.  Yields 5 dozen cookies.

Vanilla Glaze

1 cup confectioner’s sugar, 1 tablespoon softened butter, ½ teaspoon vanilla extract, ¼ teaspoon salt, 1 ½ tablespoon milk.  Blend until smooth, spread on hot cookies.    

Carol Lou Melim/Apassionforentertaining.com

Baked Apples

Published on by carol lou

It is that time of year when every apple recipe I have starts to find it way to the top of the pile.  I think there is nothing better than a great apple pie, but many times you might not have the time to bake that wonderful pie.  If you are looking for a quick to prepare dessert that has the wow factor of an apple pie, it is time to try my Baked Apples.  Quick to prepare and terrific served warm with a scoop of vanilla ice cream of a dollop of yogurt on top.   Refrigerate any leftovers and warm in the microwave prior to serving.  I was thinking what a great mix-in these would be. Just dice the leftover Baked Apples and mix into softened vanilla ice cream, freeze and serve.  That is what I am going to try next, Crunchy Baked Apple Ice Cream – sounds like a winner to me!

baked apples

Baked Apples
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Ingredients
  1. 4 medium sized baking apples
  2. 1/2 lemon
  3. 3/4 cup old fashioned rolled oats
  4. 1/4 cup packed brown sugar
  5. 3 tablespoons cold butter, diced
  6. 1/2 teaspoon ground cinnamon
  7. 1/4 teaspoon ground nutmeg
  8. 1/2 teaspoon salt
  9. 1/2 cup dried cranberries and/or chopped nuts
Instructions
  1. Preheat oven to 350 degrees.
  2. Slice apples in half, with a spoon scoop out the core. Arrange apples in a baking dish. Squeeze the lemon over the apples. Stir together the remaining ingredients. Generously spoon the topping over the apple, mounding the mixture on each apple and sprinkling the extra around the apples. Bake the apples until the crumble tops are brown and the apples are tender, 45 - 60 minutes. Remove from oven, serve warm topped with vanilla ice cream and the caramelized brittle-like mixture from the bottom of the pan.
A Passion for Entertaining https://apassionforentertaining.com/

Gingerbread Biscotti with Lemon Glaze

Published on by carol lou

Who doesn’t love a hot cup of coffee with a wonderful biscotti? However, many times the store bought variety are so hard and crunchy from being on the shelves that you almost miss the melt in your mouth goodness of biscotti.  I have made many varieties of biscotti and this one is one of my favorites.  The secret to getting a crisp biscotti is the double baking.  After you try these, I am sure your days of purchasing biscotti will be over.

gingerbread biscotti

 

Gingerbread Biscotti with Lemon Glaze
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Ingredients
  1. 1/2 cup packed brown sugar
  2. 1/2 cup canola oil
  3. 1/2 cup molasses
  4. 2 eggs
  5. 2 3/4 cups flour
  6. 1 teaspoon baking powder
  7. 1/2 teaspoon cinnamon
  8. 1/2 teaspoon ground ginger
  9. 1/4 teaspoon baking soda
  10. 1/4 teaspoon salt
Instructions
  1. Preheat oven to 350. Combine brown sugar, oil, molasses and eggs in a large mixing bowl. Combine on low speed. Gradually add remaining ingredients. Turn dough out onto lightly floured board and knead until smooth. Add additional flour if mixture is too sticky. Divide dough in half. Shape each half into a rectangle approx. 10 x 3 inches. Place on a parchment lined baking sheet. Bake for 25 - 30 minutes, cool on a wire rack for 15 minutes. Slice logs into 1/2 diagonal pieces. Turn slices cut side down on baking sheet. Bake an additional 15 minutes; turn after 7 minutes. Cool on a wire rack. Dip in lemon glaze and place on parchment paper or wax paper until set.
Notes
  1. Lemon glaze
  2. Combine 1 1/2 cups powdered sugar, 3 tablespoons melted butter, 1 teaspoon grated lemon peel and 2 - 4 tablespoons lemon juice. Mix until smooth and dipping consistency. (If too thick you can add more lemon juice).
A Passion for Entertaining https://apassionforentertaining.com/

Apple Bars

Published on by carol lou

There is a definite feel of fall in the air.  The temperatures are getting cooler, we can sleep without our air conditioner on, college football has started and the sights, smells and sounds of fall are everywhere.  I don’t think you can go wrong with anything apple.  Tarts, pies, crisps, breads, muffins….I could go on and on.  When I made these apple bars, my husband commented it is the best apple recipe I have ever made.  Now that is quite a compliment since I have made hundreds of apple recipes over the years and he has been my devoted taste tester for years.  I hope you agree with him.

 apple bars 2

 

Apple Bars
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Ingredients
  1. 2 medium cooking apples, peeled and finely chopped
  2. 1 cup sugar
  3. 1 egg, beaten
  4. 1/2 cup butter, melted
  5. 1 1/2 cup flour
  6. 1 teaspoon baking soda
  7. 1/2 teaspoon baking powder
  8. 1/4 teaspoon salt
  9. 1/8 teaspoon nutmeg
  10. 1/4 teaspoon cinnamon
  11. 1/2 cup dried cherries, raisins, or cranberries
  12. 1/2 cup chopped nuts
  13. Vanilla Glaze
Instructions
  1. Preheat oven to 350. Grease one 9 x 13 inch pan.
  2. Mix apples and sugar in large bowl; let stand for 10 minutes. Stir in remaining ingredients except dried fruit and nuts. Stir in fruit and nuts, mix well. Pour batter into prepared pan. Bake 30 - 35 minutes or until toothpick inserted comes out clean. Spread with Vanilla Glaze while hot. Serve warm or cool.
Notes
  1. Vanilla Glaze
  2. 1 1/2 cups powdered sugar
  3. 3 tablespoons, butter softened
  4. 1 teaspoon vanilla
  5. 1-2 tablespoons milk
  6. Mix all until smooth and spreadable.
A Passion for Entertaining https://apassionforentertaining.com/

Cranberry Orange Oatmeal Cookies

Published on by carol lou

Oatmeal cookies are one of my husband’s favorite cookies.  Hard to think I would try to change our favorite oatmeal cookies recipe.  Well, I decided it was time for a change, omitted the cinnamon and added orange peel, orange juice and dried cranberries.  The results, let’s just say my cookie monster thinks they are fantastic!  That is all I need to give this recipe 5 stars.

cranberry orange oatmeal cookies

Cranberry Orange Oatmeal Cookies
Yields 4
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Ingredients
  1. 2 cups flour
  2. 2 cups granulated sugar
  3. 4 teaspoons baking powder
  4. 1 teaspoon salt
  5. 1 teaspoon nutmeg
  6. 1 cup butter, softened
  7. 2 eggs
  8. 4 tablespoons grated orange rind
  9. 2 tablespoons orange juice
  10. 3 cups oatmeal
  11. 1 cup dried cranberries
Instructions
  1. In a mixer, combine butter and sugar, beat on medium speed until light and fluffy. Add eggs, one at a time. Combine dry ingredients together. Slowly add to creamed mixture. Add orange juice and orange rind, combine. Stir in oatmeal and cranberries. Preheat oven to 375. Drop by tablespoons on parchment lined cookie sheet. Bake 12 minutes.
A Passion for Entertaining https://apassionforentertaining.com/