Posts Tagged ‘Dessert’

My husband loves cookies. I don’t. When I make food (especially if I’m baking) my creativity starts to itch and I want to do stuff…something..anything to the goods I’m creating. The scoop and bake nature of most cookies doesn’t really do it for me. Unfortunately my husband loves cookies. And I love him.  

So I finally went about making him some mind numbing chocolate chip cookies. I picked up the recipe from Amanda at Fake Ginger. And I’ve got to admit, although I’m not a big fan of cookies I ate more than I should have of these. They live up to the name of Best, Big, Fat, Chewy, chocolate Chip Cookie. My husband actually managed to polish off the first batch and I had to make a double batch the next day so that I’d have some to freeze.    

Best Big, Fat, Chewy Chocolate Chip Cookies
from All Recipes via Fake Ginger  

 2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

  •  Preheat the oven to 325 degrees F. Grease cookie sheets or line with parchment paper.
  •  Sift together the flour, baking soda and salt; set aside.
  •  In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  •  Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

 Now as much as I love my husband I had my own agenda when I decided to make these cookies. I wanted to make a grown up cookies and cream. Not cheesecake, not pudding, I wanted to actually use cookies and cream (of the iced variety). I surveyed my domain (aka the kitchen) and spotted a pan that I had bought for another project at Christmas time. This pan was actually a second choice for what I had wanted at the time, but it would work great for my grown up cookies and cream!  

Molding the cookie dough into the pan was easy enough, you just have to be sure to press the dough against the walls of the pan until it is a thin layer. It’ll expand a lot when it bakes. I put a little extra dough in the bottom for reinforcement. I baked them off at 325f. After about 10 minutes I took them out of the oven and pressed the dough back against the walls of the pan with a spoon. After about another 5-10 minutes, when I could see the outside of the chocolate chip bowls were nice and golden brown, I took them out of the oven, pressed the inside back down, and turned the oven to broil. I placed them under the broiler for a few minutes to firm up the inside of the bowls (watch closely) and them let them cool.  

Now you could use these just as they are. Or if you are like me you could take it a step or two further and add some decorations. I evened out the tops of the bowls with a microplaner and dipped each bowl in dark couverture chocolate. They were then decorated with edible silver paint. The little chocolate circles you see on the top are actually miniature chocolate chip cookies. I dipped the backs in the dark chocolate and painted matching silver pokadots. To make sure they sit flat on the plate take a microplane to the chocolate covered bowls and gently even out the bottoms (save the shavings for decoration).  

Fill with your favorite ice cream add a berry or two and you’ve got yourself all of the fun of cookies and cream with a little extra grown up indulgence. The beauty of these is that as the ice cream melts it soaks into the bowls and it’s amazingly delicious. Reminisent of milk dunked cookies, with none of the dripping fingers.  



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I’m lazy. Well maybe not lazy so much as energy efficient. That’s sounds much nicer, almost eco friendly.

The problem is that I also like to make individual desserts that make everyone ohhh and ahhh. Usually that involves packing idity bidty tart tins with a shortbread or pie crust. Some days I’m up for that. Most days it’s as likely to happen as an episode of Lost is likely to end without a ‘WHAAAT???’ moment.

In solution to this great conundrum I bring you: Fancied Up Lemon Bars. They are technically Lemon Coconut bars, but that was just too much of a mouth full. Actually technically they would be Lemon Coconut Bars with Raspberry Compote and Chantilly Cream. You can see why I went with Fancied Up Lemon Bars.


These are as simple as making a batch of lemon bars and taking a cookie cutter to them. Add a few accessories and you’ve got yourself a ohhh and ahhh worthy dessert. The recipes for the bars came from Jen at Food & Whine. She’s a fellow Canuck Food Blogger (yes all of those words are capital worthy) and also hails from Ontario. For any other Ontarioins (that can’t be right) you’ll appreciate the great whit behind the name of her blog. Food & Wine is a hugely popular magazine put out by the official booze store here in Ontario (L.C.B.O).  I did adjust the recipe a bit to flow better with the accessories we will be adding.

Lemon Coconut Squares

1/2 cup Unsweetened Coconut
3/4 cup Unsalted Butter, softened
1/4 cup Sugar
1/2 tsp. Vanilla
1 1/2 cups All-Purpose Flour
1/4 tsp. Salt

4 eggs
1 3/4 cups Sugar
1/4 cup All-Purpose Flour
Zest from 2 Lemons
1/2 cup freshly squeezed lemon juice (Approx. 2 Lemons)
1 tsp. vanilla
3/4 cup Unsweetened Coconut

Crust: Preheat oven to 350° F. You can line a 9 x13 inch pan with parchment paper. I didn’t (energy efficient remember?) but it did stick a little on the corners.

Toast coconut. It should take about 7 mins, watch it closely. Put aside to cool.

Put the oven to 325° F.

Beat butter and sugar until light and fluffy. Add vanilla. Stir in coconut, flour and salt until crumbly. Do not overmix. Press into the bottom of the pan..

Bake for 20 minutes, or until firm and golden around the edges. Let cool completely.

Topping: Whisk together the eggs, sugar, flour, lemon zest, lemon juice and vanilla until blended but not foamy. Pour over cooled crust and sprinkle with coconut.

Bake until topping is golden and puffed at the edges and just set in the centre. About 30 mins. Let cool for about 10 mins. While still slightly warm to the touch take a 3 inch circle cookie cutter and press down firmly. Cut out as many as you can, or as many as you need. Save the scraps for munching.

I love the flavor combination of lemon and raspberry and I knew raspberry would get along well with coconut. You could use strawberry if your not a fan. The Chantilly Cream adds a sweet richness to balance out the tarty lemon and raspberry.

Raspberry Compote:

1 Cup and 1/2 CupFrozen Raspberries
1/3 Cup of Sugar
1/3 Cup of Cold Water
1/2 Tablespoon Corn Starch
1 Teaspoon Vanilla

 Mix the corn starch into the cold water, combine fully.

Place 1 cup of raspberries in a small pot. Add cornstarch mixture, sugar and vanilla. Place over medium-high heat.

Let the berries come to a boil and cook for a few minutes. Take off the heat and add in the 1/2 cup of raspberries. Stir together. Allow to cool.

Chantilly Cream: 

(This is pretty much a dressed up version of whipped cream.)

2 Cups Whipping Cream
3 Tablespoons Powdered Sugar
1 Teaspoon Vanilla 

Beat goether until soft peaks form.

To assemble our darling little desserts simply spoon some Raspberry compote on top of the lemon bar circles (is that an oxymoron?) and place a dallop of Chantilly Cream on top. You can garnish with some mint leaves and even a little chocolate decoration. Serve to your guests, sit back and wait for the ohhing and ahhing to start. 

See? Very energy efficient. Got any ideas on how to dress up other simple desserts? Any tips or tricks on making individual desserts and saving some of the hassle? Remember what Moma said: Play nice and share!

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