Zuccotto

My favorite Italian dessert!

For the cake:

Nonstick vegetable oil spray

2 2/3 cups blanched slivered almonds (about 11 ounces), toasted

1 3/4 cups hazelnuts (about 7 ounces), toasted

2 cups sugar

1/2 cup cake flour

9 large egg whites

For the chocolate ganache:

10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

2 cups whipping cream

For the hazelnut cream:

2 cups chilled whipping cream

1/4 cup sugar

1/4 cup plus 3 tablespoons amaretto or other almond liqueur

1/2 cup hazelnuts, toasted, husked, chopped (about 2 ounces)

1/3 cup finely chopped semisweet chocolate (about 2 ounces)

Unsweetened cocoa powder

Powdered sugar

Fresh raspberries and blackberries

Preparation:

Make cake:
Preheat oven to 350°F. Spray 15x10x1-inch baking sheet with vegetable oil spray. Line with parchment paper. Butter parchment. Combine nuts, sugar and flour in processor. Process until nuts are finely ground. Beat egg whites in large bowl until stiff peaks form. Fold nut mixture into whites in 3 additions (whites will deflate). Spread on prepared baking sheet. Bake until cake starts to pull away from sides of baking sheet and is light golden on top, about 35 minutes (cake will be slightly moist). Cool cake 10 minutes.

Line large baking sheet with parchment paper. Invert cake onto parchment. Cool cake completely.

Make chocolate ganache:
Place chocolate in large bowl. Bring cream to simmer in heavy medium saucepan. Pour over chocolate and whisk until smooth. Chill until firm enough to spread, at least 6 hours or overnight. (Cake and chocolate ganache can be made 1 day ahead. Cover cake tightly with plastic wrap; leave at room temperature. Keep ganache refrigerated. Let stand at room temperature until spreadable.)

Make hazelnut cream:
Beat cream in large bowl until soft peaks form. Gradually add sugar and 1/4 cup amaretto, beating until stiff peaks form. Fold in chopped hazelnuts and chocolate.

Line 2-quart bowl with plastic wrap, overlapping sides by 2 inches. Cut cake lengthwise into 1/3-inch-wide slices. Line bowl with cake, placing slices cut side down and tightly side by side in single layer, trimming to fit and completely covering bowl (if cake slices break, piece together to fit). Brush cake with 1 1/2 tablespoons amaretto. Spread ganache over cake, covering completely. Spoon hazelnut cream into center; smooth top. Cover filling with cake, placing slices side by side, fitting tightly together and trimming to fit. Brush with 1 1/2 tablespoons amaretto. Cover; chill at least 4 hours and up to 3 days.

Uncover cake. Invert onto platter. Remove plastic. Sift cocoa powder and powdered sugar over. I like to add chopped hazelnuts or almonds over the top. Serve with berries.

Zach Zachrison introduced us to this delicious dessert.

Best Ever Chocolate Chip Cookies courtesy of Nestle Toll House

This is a classic recipe, and one of my kids long-time favorites!
 

Ingredients:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup chopped nuts

 

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. 

SLICE AND BAKE COOKIE VARIATION: 
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. 

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. 

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Decadent Hot Fudge

If you are in a hurry, but want an easy solution to make the perfect ice cream sundae in less than 5 minutes, try this recipe for Hot Fudge made in the microwave. It is so smooth and creamy, you will not want to have any other fudge on your ice cream!

Microwave Hot Fudge

In a 4-cup glass Pyrex measuring cup, Add:

1 cup semi-sweet chocolate chips
½ cup corn syrup
¼ cup butter or margarine

Microwave at 70% power for 1 minute. Stir well.

Next, Add:

1 can sweetened condensed milk
1 tsp. vanilla
Dash of salt

Blend well and microwave until bubbly (about 1 minute at full power). Stir and serve over ice cream. Refrigerate remaining sauce in air-tight container. Will keep for several days.

Texas Sheet Cake

The best ever recipe for Texas Sheet Cake~

Enjoy!

1.) Add 2 C. Flour to 2 C. Sugar

2.) Combine:

1 C. Butter,

4 Tbs. cocoa,

1 C. Water,

& 1/2 C. vegetable oil in a saucepan.

Bring almost to a boil then add to #1.3.) 2 eggs, 1/2 C. Buttermilk, 1 tsp vanilla, 1 tsp baking soda (mix together and then add to the above combined mixture. Pour all into a greased cookie sheet and bake for 15-20 minutes.

Recipe from Michelle Olsen

Ice Cream Sandwich Dessert

This amazing dessert is sure to be a huge hit!

This is the ultimate pool party dessert! It is perfect for a large group, and a nice change from the usual popsicles given out.

Anything with Skor bars, whipped cream, ice cream sandwiches, caramel and chocolate is destined to be a winner!

Baby Nate thought this dessert was good enough to dig for seconds!

Michael & Jenna enjoying squirt gun fun!

Laurie dishing up...O....yummy....yummy...

Ice Cream Sandwich Dessert

Ingredients:

24 ice cream sandwiches
1 family sized container of Cool Whip
1 jar caramel sauce
1 bag of Heath Bits (baking section) or 4 smashed Skor bars
9*13 pan (a disposable deep baking pan is the best)

1. Unwrap and cover entire bottom of pan with ice cram sandwiches.
2. Spread Cool Whip over top of bars, reserving half for the second layer.
3. Drizzle with caramel sauce and chocolate syrup.
4. Sprinkle with Heath bits.
5. Repeat above, beginning with the ice cream sandwiches, topping off with remaining Heath Bits. Leave caramel sauce and chocolate syrup off and serve on the side.
6. Freeze. Remove from freezer approximately 20 minutes prior to serving. ENJOY!

Recipe from Liz Parmley

Chocolate Dipped Macaroons

...Chocolate Dipped Macaroons...

4 egg whites

2 1/2 - 3 cups coconut

1 1/3 cup sugar

6 T flour

1/2 t salt

1 1/2 t vanilla

Cook over medium-high heat, stirring until it pulls away from the sides of pan.  Cool until almost cold, or overnight.  Form little balls and put parchment paper on cookie sheets.  Bake at 300 for 23 minutes.  Cool or put in Tupperware container.  Melt bittersweet chocolate (only use bittersweet) with a little Crisco (like 1/2 T) in microwave for 3 minutes at 50% power.  Dip Macaroons in chocolate and cool on wax paper.

Contributed by Kimberly Croft

Courtship Brownies

Always a favorite for your loved one!

Courtship Brownies

2 cups sugar

1 cup butter, at room temperature

4 eggs

6 (1-ounce) squares unsweetened baking chocolate

1 1/2 cups flour

1 t salt

1 cup milk

2 t vanilla

1 recipe cream cheese frosting (below)

1/2 cup milk chocolate chips, melted

In a large bowl beat together sugar, butter and eggs. In a separate bowl, melt chocolate squares in microwave on high for 20-second intervals until smooth. Add melted chocolate to first mixture. In a separate bowl sift together flour, baking powder, and salt. Stir into chocolate mixture. Add milk and vanilla and beat together. Pour into a greased 9*13 inch pan. Bake at 350 degrees for about 30 minutes. Cool. Frost with Cream Cheese Frosting and drizzle with melted chocolate if desired. Makes 16 brownies. 

Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened

1/2 cup butter, melted

1 (16-ounce) package powdered sugar (2 cups)

1 t vanilla

Cream the softened cream cheese. Blend with butter. Add powdered sugar and vanilla. Beat well. Spread over brownies. Divine!

This recipe is from Julie Badger Jensen's Essentials Cookbook.

Oatmeal Carmelitas

Watch these dissapear...



Oatmeal Carmelitas

2 C flour
2 C Oatmeal
1 ½ C brown sugar
1 tsp baking soda
½ tsp salt
1 ½ C margarine – melted

Mix above ingredients together and pat ½ of it on bottom of 9 X 13 pan. Bake 10 minutes at 350 degrees. Remove from oven and cover evenly with:

1 ½ C chocolate chips,
½ C chopped nuts and
1 ½ C caramel sauce mixed with
2 T flour.

Crumble remaining oat mixture over top and bake at 350 degrees for 15-20 minutes. Let cool – cut into squares.

Thanks to Ginger Langston for this delicious recipe!

White Chocolate Bars

White Chocolate is truly divine!
 

White Chocolate Bars

2 cups white chocolate chips, divided

1/4 cup (1/2  stick) butter

1 (14oz) can sweetened condensed milk (NOT evaporated milk)

1 egg

1 teaspoon all-purpose flour

1/2 teaspoon baking powder

1 cup pecans (optional)

Powdered sugar

1.  Preheat oven to 350 degrees.  Grease 13*9-inch baking pan.  In large saucepan over low heat, melt  cup chips and butter.  Stir in sweetened condensed milk, egg and vanilla.  Stir in flour and baking powder until blended.  Stir in pecans (if so desired - I just placed them on top of the squares) and remaining chips.  Spoon mixture into prepared pan.

2.  Bake 20-25 minutes.  Cool.  Sprinkle with powdered sugar: cut into squares.  Store covered at room temperature. 

Angel Food Cake

This Angel Food Cake topped with strawberries and whipped cream brings back childhood memories!

The Best Angel Food Cake Recipe Ever...

1 1/2 cups egg whites (10-12 large), room temperature

1 1/2 cups superfine sugar, divided

1 cup sifted cake flour

1 tsp cream of tartar
1/4 tsp salt

2 tsp vanilla extract or vanilla paste

1/2 tsp almond extract

Preheat oven to 325F.

In a small bowl, whisk together 3/4 cup sugar and the cake flour. Set aside.

Beat egg whites until frothy, the add cream of tartar and salt. Beat until fully incorporated then begin to add the remaining 3/4 cup of sugar 1-2 tablespoons at a time. When sugar has been added, beat egg whites to soft peaks. You will know when you have soft peaks because the egg whites will look like soft waves and when you lift the beaters, the peaks will droop back down into the batter. If your batter is falling in ribbons, it is not quite down. Don’t be afraid to slow down the mixer and check a few times as you get close. Do not beat all the way to stiff peaks. Once you have soft peaks, add the vanilla and almond extracts and beat for a few seconds to evenly distribute.

Sift the flour/sugar mixture over the egg whites in 6-8 additions (depending on your proficiency with folding flour into egg whites) and gently fold it in after each addition. It is better to take your time and do it gently than to rush and deflate the egg whites.

Spoon batter into an ungreased 9 inch tube pan with a removeable bottom. Smooth the top with a spatula and tap the pan on the counter once or twice to ensure that there are no large bubbles lurking beneath the surface. We used our little bundt pans.

Bake for 50-60 minutes, until the top springs back when lightly pressed. Mine took 55 minutes.

Remove from oven an invert pan over a bottle. Allow to cool completely or overnight.

Gently run a thin knife around the sides, then around the bottom, of the pan to release the cake when you are ready to serve it.

Cream Puffs

Do you need a sweet little treat? Something beautiful to serve at a party?

Try out these amazingly wonderful treats!

Cream Puffs

1 cup water
1 cup flour
1/2 cup butter
4 eggs

Heat water and butter to boil. Add flour all at once and stir vigorously over low heat until mixture forms a ball. Remove from heat and beat in eggs all at once. Continue beating until smooth and well blended. Drop dough by tablespoon on un-greased cookie sheet. Bake at 400 degrees for 35 minutes until golden. Remove immediately and let cool on wire rack. Once cooled, slice puffs in half and remove residual dough leaving a hallowed out puff. Fill puffs with your favorite cream or use the following:

1 3 oz. package instant pudding (your favorite flavor -- lemon is excellent) made according to package and set until firm
1 8 oz container whipped topping

Combine after pudding is chilled and fill puffs. Sprinkle with powdered sugar or drizzle with chocolate frosting. Enjoy with fresh berries.

Macaroon Bars

These taste a lot like a good candy bar!  Mounds anyone?

Chocolate Macaroon Bars

1 pkg. (450g) fudge brownie mix

2 egg whites

2 pkg. (200g each) sweetened flaked coconut

1 can (300mL) sweetened condensed milk

1/2 C. sliced almonds

1 square (1oz/30g) semisweet chocolate

1 tsp. vegetable oil

Preheat oven to 375°F. Prepare brownie mix according to package directions. Pour batter into a 9*13 baking dish. Bake 15-18 minutes or until brownie is set. Do not over bake. Remove to cooling rack.

In clean bowl, separate egg whites from egg yolks . (Set egg yolks aside for another use.) Fold coconut and sweetened condensed milk into egg whites. Spread coconut mixture over top of brownie base to within 2 inches of edge. Sprinkle with almonds. Return to oven and bake 25 minutes or until edges of coconut are deep golden brown. Remove to cooling rack. Finely chop chocolate. Melt chocolate with oil in micro-wave, uncovered, on MEDIUM 2 minutes, stirring once, or until chocolate is melted and smooth.

Drizzle with melted chocolate. Serve

TIP: Brownie base can be baked earlier in the day and cooled before finishing. Then top, bake and serve warm, if desired. 

Chocolate Mint Brownies

The perfect St. Patrick's Day treat!

Chocolate Mint Brownies

Cake Layer:

1 cup flour

4 eggs

1 cup sugar

1/2 cup (1 cube) butter softened

1 can (16oz) Hershey's syrup

Combine all ingredients in large bowl, beat until smooth. Spread into a 9*13 baking dish. Bake at 350 for 25-30 minutes. Cool completely in dish.

Mint Creme Center:

3 drops green food coloring

2 cups powdered sugar

1 T water

1/2 cup butter, softened

1 t mint extract

Beat above ingredients together until smooth. Spread on cooled cake layer.

Chocolate Topping:

6T butter

1 cup semis-sweet chocolate chips

Melt in small saucepan. Cool slightly. Pour over mint cream center. Refrigerate.

Note: Make sure each layer has time to cool before adding the next. It works best to refrigerate overnight after you finish the mint creme center and then add the chocolate topping the next morning. Leave ample time for the final chocolate layer to harden in the fridge as well. These can also be frozen.

Thank you to Katie Brown for this amazing recipe! It is one of my all time favorites!

FRUIT PIZZA

Fruit Pizza has such a wonderful presentation!!! It is fun just to look at!

Crust:

1 ¼ cups flour

1/3 cup brown sugar

3 Tablespoons powdered sugar

2/3 cup softened butter

Topping:

12 ounces cream cheese, softened

½ cup granulated sugar

1 Teaspoon vanilla

Fruit to layer over topping:

Strawberries

Raspberries

Blueberries

Bananas

Mandarin oranges

Peaches

Kiwi fruit, etc…

Crust: Mix all four ingredients together in a bowl until it forms a ball (do not overmix!). Press onto pizza pan until flat and even (leaving about 2-3 inches around perimeter) and use rolling pin if needed. Bake at 350 for 10-12 minutes or until golden brown. Cool completely.

Topping: Beat cream cheese, sugar and vanilla together until well combined. Spread over cooled baked crust. Arrange fruit on top starting with outer perimeter and working to the center. Sprinkle sugar over bananas and peaches if using to prevent browning.

"Anybody who believes that a way to a man's heart is through his stomach....

....flunked Geography!"

So with that said, DO NOT by any means replace this recipe for the real thing!!

Better Than Sex Cake

INGREDIENTS
1 box Devil Food's cake
1 can of sweetened condensed milk
1 small jar of hot fudge topping
*2 cups of toffee bits
*2 cups of mini chocolate chips
1 (12 oz) tup of Cool Whip, thawed

(*I'm hearing that the toffee bits are a "seasonal item," I don't know why, usually I just get a bunch to have on hand. Anyway, if you can't find toffee bits, you'll just want to crush up four Heath or Scor bars and use the crushed pieces instead of the toffee bits and mini chocolate chips.)

DIRECTIONS

1. Bake cake as directed

2. As soon as you pull the cakes out of the oven, poke holes all over using the end of a wooden spoon, or some other round object

3. Pour the sweetened condensed milk all over the cake and even out with spatula

4. Repeat that step with the butterscotch topping, reserving just a little bit to drizzle on the finished cake

5. Sprinkle toffe bits and chocolate chips or crushed up candy bars all over cake and then let cool for 15 minutes.

6. Chill in refrigerator for at least an hour

7. Just before serving, spread Cool Whip on cake, sprinkle for toffee/chocolate pieces on top, and drizzle the butterscotch and chocolate syrup for a beautiful presentation.

Special Note*** If you try #7 somewhere other than the kitchen you might even get better results!!***

Have Fun!! :-)