Blog Detail Page

Everything listed under: dessert ideas

  • National Brownie Day ~

    national brownie day   

    With it being National Brownie Day, it's the perfect excuse for this delicious indulgence.  Legend has it that socialite Bertha Palmer* sort of invented them and to her we say thank you.  These gooey treats are always a favorite and we love to grab one when having lunch at Cafe 501.  Their brownies are simply divine as is everything they serve!  

    Who do you think makes the best brownie? 

    ~ E


    *The creation of brownies is that of Bertha Palmer, a prominent Chicago socialite whose husband owned the Palmer House Hotel. One day in 1893, she asked a pastry chef for a dessert suitable for ladies attending the Chicago World's Columbian Exposition. She requested a cake-like confection smaller than a piece of cake that could be included in boxed lunches. The result was the Palmer House Brownie with walnuts and an apricotglaze. The modern Palmer House Hotel serves a dessert to patrons it states is made from the same recipe.[3] The name was given to the dessert sometime after 1893, but was not used by cook books or journals at the time.

     

     

  • Weekend Refreshment ~ Chocolate Caramel Cookie Bars

     

    This weekend when you're craving something sweet and salty these bars should do the trick.  Plan on having guests?  Serve them as bite size treats and you're good to go.

    Cheers to the weekend!

    ~ E

     

    ..........................................................................................................................................................

     

    FOR THE CRUST

    4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment

    1/4 cup packed light-brown sugar

    1 1/2 cups all-purpose flour

    1/4 teaspoon table salt

     

    FOR THE CHOCOLATE CARAMEL

    10 1/2 ounces milk chocolate, chopped (2 cups)

    1 1/2 cups granulated sugar

    1/4 cup water

    3 ounces (6 tablespoons) unsalted butter

    1 cup heavy cream

    1/2 teaspoon table salt

    1 tablespoon sea salt, preferably fleur de sel

     

    Directions

    Preheat oven to 350 degrees. Make the crust: Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.

    Press dough evenly into pan, and bake until lightly browned, about 30 minutes.

    Make the chocolate caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.

    Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars.

     

    recipe from MarthaStewart.com

     

     

     

  • Weekend Refreshments ~ Cardamom-Oatmeal Cookie Ice Cream Sandwiches

     

    We've been good and eating our greens but now it's time to let loose and load up on the ice cream.  What better way than to kill two birds with one stone and bring cookies into the mix!  I'm sure Lord Sandwich would approve of this naughty little alteration.

    Get the recipe below! 

    ~ E

    ................................................................................................................

    Cardamom-Oatmeal Cookie Ice Cream Sandwiches

    3/4 cup all-purpose flour
    1 teaspoon ground cardamom
    1 teaspoon kosher salt
    1/2 teaspoon baking soda
    1 stick unsalted butter, softened
    3/4 cup packed light brown sugar
    1 large egg
    1/4 cup buttermilk
    1 teaspoon pure vanilla extract
    1 1/2 cups old-fashioned rolled oats
    1 pint ice cream, for filling

     Directions

    Preheat the oven to 350° and line 2 large baking sheets with parchment paper.

    In a medium bowl, whisk the flour, cardamom, salt and baking soda. In a large bowl, using an electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 1 to 2 minutes. At medium speed, beat in the egg. Beat in the buttermilk and vanilla until just smooth, then beat in the dry ingredients. Fold in the oats.

    Using a 2-tablespoon ice cream scoop, scoop 10 mounds of dough onto each baking sheet, about 2 inches apart. Bake in the lower and upper thirds of the oven for 13 minutes, until the cookies are puffy and set; shift the sheets halfway through baking. Transfer the cookies to racks to cool completely.

    For each ice cream sandwich, scoop 3 tablespoons of the ice cream onto the underside of a cookie and top with another cookie. Wrap in plastic and freeze until the ice cream is just firm, about 30 minutes.

    (recipe from FoodandWine.com)