Chocolate mousse the next thing on your honey-do dessert list. With Valentines’ Day looming around the corner people, particularly women flock to ideas of baking heart-shaped or pink/red desserts. Toss that idea. If you and your honey enjoy chocolate you can ditch intricate baking projects. The chocolate mousse is so chocolatey, soft, and velvety. It is enough to make you want a second serving. 

Chocolate Mousse

Ingredients

8 oz bittersweet baking chocolate
½ cup of water, split in two
2 Tbsp unsalted butter
1 tsp vanilla extract
3 egg yolks
¼ cup sugar
1¼ cup heavy whipping cream

Prepare

1. First, make whipped cream and set it in the fridge until ready to use: Using a cold whisk attachment, beat cold heavy cream in the cold bowl of an electric mixer, until soft peaks appear.
2. Preheat water in the double boiler over medium heat. Add chocolate, ¼ cup of water, butter and vanilla extract. Let it start melting and then stir with a silicone covered whisk until all melted and smooth. Take off heat and set aside.
3. In a small, heavy sauce pot, over medium-low (to low) heat, whisk egg yolks, ¼ cup of water and ¼ cup of sugar together. Cook stirring slowly but constantly, until the mixture reaches 160 degrees (F). This could take up to 10 minutes but don’t walk away or you will cook your eggs. Take off heat.
4. Stir egg mixture into chocolate mixture until all combined and smooth.
5. Place some ice into a large mixing bowl. Set the sauce pot in the ice bath. Let chocolate cool, while slowly stirring, for 5-7 minutes.
6. Fold whipped cream into cooled chocolate mixture until all smooth. Take you time folding with a spatula, you don’t want to whip or it will flatten.
7. At this time, you can divide chocolate mousse among dessert cups and refrigerate for at least 4 hours before serving.

Chocolate Mousse

2018-01-16 13:06:33

Serves 4

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Prep Time

4 hr 10 min

Cook Time

10 min

Total Time

4 hr 20 min

Prep Time

4 hr 10 min

Cook Time

10 min

Total Time

4 hr 20 min

Ingredients

1. 8 oz bittersweet baking chocolate
2. ½ cup of water, split in two
3. 2 Tbsp unsalted butter
4. 1 tsp vanilla extract
5. 3 egg yolks
6. ¼ cup sugar
7. 1¼ cup heavy whipping cream

Instructions

1. First, make whipped cream and set it in the fridge until ready to use: Using a cold whisk attachment, beat cold heavy cream in the cold bowl of an electric mixer, until soft peaks appear.
2. Preheat water in the double boiler over medium heat. Add chocolate, ¼ cup of water, butter and vanilla extract. Let it start melting and then stir with a silicone covered whisk until all melted and smooth. Take off heat and set aside.
3. In a small, heavy sauce pot, over medium-low (to low) heat, whisk egg yolks, ¼ cup of water and ¼ cup of sugar together. Cook stirring slowly but constantly, until the mixture reaches 160 degrees (F). This could take up to 10 minutes but don't walk away or you will cook your eggs. Take off heat.
4. Stir egg mixture into chocolate mixture until all combined and smooth.
5. Place some ice into a large mixing bowl. Set the sauce pot in the ice bath. Let chocolate cool, while slowly stirring, for 5-7 minutes.
6. Fold whipped cream into cooled chocolate mixture until all smooth. Take you time folding with a spatula, you don't want to whip or it will flatten.
7. At this time, you can divide chocolate mousse among dessert cups and refrigerate for at least 4 hours before serving.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post Chocolate Mousse appeared first on Florida Girl Cooks.

I had never made anything “crisp” prior to making this strawberry-rhubarb crisp. I’ve been berry like pastries like my blueberry and blackberry galette and such, but this…this is some sort of divine dessert. My family has been really getting into fruity desserts and it’s all for the better! My husband and I recently went to Grato, an Italian restaurant here in West Palm Beach. We tried the strawberry-rhubarb crisp there for the first time and surely it was love at first, second…even last bite. 

Strawberry-Rhubarb Crisp

Ingredients

1.5 c. flour
1 c. oatmeal
1.25 c. brown sugar
3/4 c. butter, melted
3 c. rhubarb
3 c. strawberries
1 c. sugar
1 Tbsp vanilla
3 Tbsp cornstarch

Prepare

1. In a food processor, mix together flour, oatmeal, and brown sugar; stir in butter and process until completely combined.

2. Press half of mixture into greased 2 quart casserole dish.

3. Mix rhubarb, strawberries and sugar in a large saucepan; let set for 2 minutes.

4. Stir in cornstarch and vanilla. Cook and stir until thickened.

5. Pour over crust; top with remaining crumb mixture.

6. Bake for 30 minutes at 350 degrees. Let cool. Serve with a scoop of ice cream.

Strawberry-Rhubarb Crisp

2017-08-20 19:23:08

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Ingredients

1. 1.5 c. flour
2. 1 c. oatmeal
3. 1.25 c. brown sugar
4. 3/4 c. butter, melted
5. 3 c. rhubarb
6. 3 c. strawberries
7. 1 c. sugar
8. 1 Tbsp vanilla
9. 3 Tbsp cornstarch

Instructions

1. In a food processor, mix together flour, oatmeal, and brown sugar; stir in butter and process until completely combined.
2. Press half of mixture into greased 2 quart casserole dish.
3. Mix rhubarb, strawberries and sugar in a large saucepan; let set for 2 minutes.
4. Stir in cornstarch and vanilla. Cook and stir until thickened.
5. Pour over crust; top with remaining crumb mixture.
6. Bake for 30 minutes at 350 degrees. Let cool. Serve with a scoop of ice cream.

By Teresa Gonzalez

Adapted from Julie's Eats and Treats

Adapted from Julie's Eats and Treats

Florida Girl Cooks http://floridagirlcooks.com/

The post Strawberry-Rhubarb Crisp appeared first on Florida Girl Cooks.

My childhood summers consisted of chocolate chip sprinkles cookies and copious amounts of ice cream, and most times they ended up sandwiched together. Chips Ahoy had “Sprinkled” cookies, the happy little box of these said sprinkles cookies and before leaving for vacation my mom would make sure she picked up a few of them to keep my niece and I happy while on vacation. It was nothing short of divinity, enjoying these cookies after being in the pool and beach all day and donning a nasty sunburn. As all things put out by large companies, they fade. Yes, the revered sprinkles cookies were gone as fast as they came. Cue all of these years later, my nostalgia teamed up with my curiosity and here we are. The remedy to my sadness from all of these years without my beloved cookies, this here recipe. These make me really, really happy and I hope that they bring you the same happiness! Pair them with my vanilla bean ice cream to make all of your dreams come true! 

Chocolate Chip Sprinkles Cookies

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup package shortening
3/4 cup brown sugar
3/4 cup granulated sugar
1 tsp vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1-2 cups rainbow sprinkles
Baker’s Joy baking spray

Prepare

1. Preheat oven to 375 degrees F. Prep baking sheet by spraying them with Baker’s Joy baking spray.
2. Combine flour, baking soda, and salt in a small bowl.
3. Beat shortening, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Gradually beat in flour mixture.
6. Stir in chocolate morsels and sprinkles last.
7. Drop by rounded teaspoon onto greased baking sheet.
8. Bake for 9-11 minutes or until golden brown.
9. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.
10. Grab a glass of milk for dunking or some vanilla bean ice cream and sandwich between two cookies! Makes 4 dozen cookies.

Chocolate Chip Sprinkles Cookies

2017-07-26 18:03:34

Yields 4

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Prep Time

19 min

Cook Time

11 min

Total Time

30 min

Prep Time

19 min

Cook Time

11 min

Total Time

30 min

Ingredients

1. 2 1/4 cups all-purpose flour
2. 1 teaspoon baking soda
3. 1 teaspoon salt
4. 3/4 cup package shortening
5. 3/4 cup brown sugar
6. 3/4 cup granulated sugar
7. 1 tsp vanilla extract
8. 2 large eggs
9. 2 cups semi-sweet chocolate chips
10. 1-2 cups rainbow sprinkles
11. Baker's Joy baking spray

Instructions

1. Preheat oven to 375 degrees F. Prep baking sheet by spraying them with Baker's Joy baking spray.
2. Combine flour, baking soda, and salt in a small bowl.
3. Beat shortening, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Gradually beat in flour mixture.
6. Stir in chocolate morsels and sprinkles last.
7. Drop by rounded teaspoon onto greased baking sheet.
8. Bake for 9-11 minutes or until golden brown.
9. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.
10. Grab a glass of milk for dunking or some vanilla bean ice cream and sandwich between two cookies! Makes four dozen cookies

By Teresa Gonzalez

Adapted from Waiting on Martha

Adapted from Waiting on Martha

Florida Girl Cooks http://floridagirlcooks.com/

The post Chocolate Chip Sprinkles Cookies appeared first on Florida Girl Cooks.

I think this blueberry and blackberry galette is one of those things on my list of potentially intimidating things to make. It comes from one of me favorite dessert cookbooks, Dessert of the Day: 365 recipes, for Everyday of the Year from Williams-Sonoma I think all of my favorite recipes that require some additional work essentially start out this way. Regardless, I preservere and push forward and I am always amazed at the results. I encourage you, my humble readers, to try out the same in all of your kitchen / culinary endeavors. Even if it were for the pure aesthetic joy of how pretty it is, you should bake one! Enjoy this sweet summer treat! 

Blueberry and Blackberry Galette

Ingredients

For the flaky pastry dough

4 cups all-purpose flour
1 tsp. salt
24 Tbs. (3 sticks) plus 3 Tbs. unsalted butter, cut into cubes
3/4 cup ice water

Filling

4 cups blackberries, blueberries or a mixture
2 Tbs. fresh lemon juice
1/4 cup sugar
3 Tbs. flour

Prepare

Mix the dough

In a food processor, combine the flour and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together.

Transfer the dough to a work surface, divide into 3 equal pieces and press each into a flat disk. Set 1 disk aside and wrap the remaining 2 disks in plastic wrap for future use (see note above).

Roll out the dough

Preheat an oven to 425°F. Line a baking sheet with parchment paper.

Place the dough on a lightly floured surface and roll out into a 13-inch round. Fold the round in half, transfer to the prepared sheet and unfold the round.

Fill and bake the galette

In a bowl, lightly stir together the berries, lemon juice, sugar and flour. Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes.

Transfer the galette to a wire rack and let cool slightly. Cut into wedges and serve. Makes one 9-inch galette; makes 3 pastry dough disks total. Enjoy each galette with a spoonful, or two, or three of some vanilla bean ice cream! 

Blueberry and Blackberry Galette

2017-06-14 10:45:05

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Ingredients

1. For the flaky pastry dough
2. 4 cups all-purpose flour
3. 1 tsp. salt
4. 24 Tbs. (3 sticks) plus 3 Tbs. unsalted butter, cut into cubes
5. 3/4 cup ice water
6. Filling
7. 4 cups blackberries, blueberries or a mixture
8. 2 Tbs. fresh lemon juice
9. 1/4 cup sugar
10. 3 Tbs. flour

Instructions

1. Mix the dough
2. In a food processor, combine the flour and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together.
3. Transfer the dough to a work surface, divide into 3 equal pieces and press each into a flat disk. Set 1 disk aside and wrap the remaining 2 disks in plastic wrap for future use (see note above).
4. Roll out the dough
5. Preheat an oven to 425°F. Line a baking sheet with parchment paper.
6. Place the dough on a lightly floured surface and roll out into a 13-inch round. Fold the round in half, transfer to the prepared sheet and unfold the round.
7. Fill and bake the galette
8. In a bowl, lightly stir together the berries, lemon juice, sugar and flour. Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes.
9. Transfer the galette to a wire rack and let cool slightly. Cut into wedges and serve. Makes one 9-inch galette; makes 3 pastry dough disks total.

By Teresa Gonzalez

Adapted from Williams-Sonoma Dessert of the Day

Adapted from Williams-Sonoma Dessert of the Day

Florida Girl Cooks http://floridagirlcooks.com/

The post Blueberry and Blackberry Galette appeared first on Florida Girl Cooks.

Blueberry-Elderflower Pie

Ingredients

For the crust:
3 1/4 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1 teaspoon salt
1 1/2 sticks (12 tablespoons) very cold unsalted butter, cut into small pieces
1/3 cup very cold vegetable shortening, cut into small pieces
2 tablespoons elderflower liqueur (such as St-Germain) or elderflower juice
For the filling:
8 cups fresh blueberries (about 4 pints)
3/4 to 1 cup sugar (depending on the sweetness of your berries), plus more for sprinkling
1/2 cup all-purpose flour
2 tablespoons elderflower liqueur or elderflower juice
Pinch of salt
1 large egg

Prepare

1. Make the crust: Put the flour, sugar and salt in a food processor and pulse to combine. Add the butter and shortening; pulse just until the pieces are the size of large peas. While pulsing, gradually add the elderflower liqueur and 1/3 cup ice water until the dough comes together. Turn out the dough onto a lightly floured surface and knead gently
until smooth. Divide the dough between 2 sheets of plastic wrap; use the plastic wrap to form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight.

2. Meanwhile, make the filling: Toss the blueberries, sugar, flour, elderflower liqueur and salt in a large bowl. Let sit until juicy, 30 minutes. Position a rack with a baking sheet in the lower third of the oven and preheat to 425 degrees F.
Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch deep-dish pie plate, pressing the dough into the bottom and up the side. Roll out the second disk of dough on a lightly floured surface.

3.Toss the berries again and pour the mixture into the prepared crust. Moisten the edge of the crust with cold water and lay the second dough round over the filling; gently press the top and bottom crusts together around the edge. If you’re cutting the pie into the “flag” then this is a good time to do it. Fold the overhanging dough under itself and crimp the edges. Cut a few slits in the top crust to let steam escape. Beat the egg with 1 teaspoon water. Brush the pie with the egg mixture and sprinkle lightly with sugar.

4.Put the pie on the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 350 degrees F; bake until the crust is golden brown and the filling is bubbling, about 55 more minutes. (Cover the edge of the crust with foil if it is browning too quickly.) Transfer to a rack and let cool at least 4 hours before serving.

Blueberry-Elderflower Pie

2016-07-20 12:20:54

Serves 10

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Prep Time

45 min

Cook Time

55 min

Total Time

1 hr 40 min

Prep Time

45 min

Cook Time

55 min

Total Time

1 hr 40 min

For the crust

1. 3 1/4 cups all-purpose flour, plus more for dusting
2. 3 tablespoons sugar
3. 1 teaspoon salt
4. 1 1/2 sticks (12 tablespoons) very cold unsalted butter, cut into small pieces
5. 1/3 cup very cold vegetable shortening, cut into small pieces
6. 2 tablespoons elderflower liqueur (such as St-Germain) or elderflower juice

For the filling

1. 8 cups fresh blueberries (about 4 pints)
2. 3/4 to 1 cup sugar (depending on the sweetness of your berries), plus more for sprinkling
3. 1/2 cup all-purpose flour
4. 2 tablespoons elderflower liqueur or elderflower juice
5. Pinch of salt
6. 1 large egg

Instructions

1. Make the crust: Put the flour, sugar and salt in a food processor and pulse to combine. Add the butter and shortening; pulse just until the pieces are the size of large peas. While pulsing, gradually add the elderflower liqueur and 1/3 cup ice water until the dough comes together. Turn out the dough onto a lightly floured surface and knead gently
2. until smooth. Divide the dough between 2 sheets of plastic wrap; use the plastic wrap to form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. Meanwhile, make the filling: Toss the blueberries, sugar, flour, elderflower liqueur and salt in a large bowl. Let sit until juicy, 30 minutes. Position a rack with a baking sheet in the lower third of the oven and preheat to 425 degrees F.
3. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch deep-dish pie plate, pressing the dough into the bottom and up the side. Roll out the second disk of dough on a lightly floured surface.
4. Toss the berries again and pour the mixture into the prepared crust. Moisten the edge of the crust with cold water and lay the second dough round over the filling; gently press the top and bottom crusts together around the edge. If you're cutting the pie into the "flag" then this is a good time to do it. Fold the overhanging dough under itself and crimp the edges. Cut a few slits in the top crust to let steam escape. Beat the egg with 1 teaspoon water. Brush the pie with the egg mixture and sprinkle lightly with sugar.
5. Put the pie on the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 350 degrees F; bake until the crust is golden brown and the filling is bubbling, about 55 more minutes. (Cover the edge of the crust with foil if it is browning too quickly.) Transfer to a rack and let cool at least 4 hours before serving.

By Teresa Gonzalez

Adapted from Food Network

Adapted from Food Network

Florida Girl Cooks http://floridagirlcooks.com/

The post Blueberry-Elderflower Pie appeared first on Florida Girl Cooks.

The fun came in the pairing of both the said liquid gold and sweet treats. Up to this point in my life I had NEVER tried crumb cake before, I know it’s a true travesty and tragedy but lo there was hope for me. I was a forever changed person from the day I had first laid my taste buds on and crunched over each bite of it.

Cue today, 11 years later, a very 38 week pregnant me wanting to relive this wondrous moment. I go to a local Starbucks, I should confess several in the last few weeks, and all of the crumb cakes are the same…sad, soft, no crunch, no love as if the whole recipe has changed. I can’t live with that so…I set out to find the perfect recipe to satisfy this indelible desire for crumb cake. This is almost starting to sound like the story of Rapunzel as her mom craves the neighbors Rapunzel from her garden and sends her husband to steal her some. I came across this recipe from Cooking Classy and per the reviews and comments decided to slightly adapt it to ensure the crunch via the crunch sugar/flour mix for the topping.

I hope you enjoy this recipe as much as I did and you might want to share it with your loved ones or you might just want to keep it a secret and keep it to yourself? Whatever the choice may be simply take a time out to truthfully enjoy and indulge in this, my now newfound favorite baked dessert to make. Enjoy this delicately rich, sweet and crunch crumb cake.

Crumb Cake

Ingredients

Crumbs
1 cup all-purpose flour
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup (4 oz) unsalted butter, cold & cut into small pieces

Cake
1 cup all-purpose flour
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
5 Tbsp unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/4 cup milk
1/4 cup sour cream

Prepare

1. Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish. You can choose to use Baker’s Joy baking spray like I do.

For the crumbs:

2. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon and salt. Pour in melted butter (use a spatula to scrape out any excess) and stir to combine.

3. Slowly add flour while mixing with a wooden spoon or spatula, and mix until no streaks of flour remain. Set aside to rest while cake batter is prepared.

For the cake:

4. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.

5. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy.

6. Mix in egg and vanilla. In liquid measuring cup used to measure milk, whisk together sour cream with milk.

7. Add in 1/3 of the flour mixture to the butter mixture and blend just until combined, then add 1/2 of the milk mixture and mix just until combined. Repeat process once more, then end by mixing in last 1/3 of the flour mixture until nearly combined. Scape down sides and bottom of bowl using a rubber spatula and fold batter to fully incorporate.

8. Pour batter into prepared baking dish and spread into an even layer.

9. Break crumb mixture into pea size crumbs and drop evenly over batter. I used a potato masher to accomplish this.

10. Bake in preheated oven until toothpick inserted into center comes out free of batter and cake doesn’t sink when touched in center, about 32 – 35 minutes.

11. Cool in cake pan 10 minutes then enjoy this most delicious cake with a glass of milk or coffee for breakfast or for dessert! I’d even go as far as recommending a small dose all day. Haha!

Crumb Cake

2016-05-09 06:53:48

Serves 10

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Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Ingredients

1. Crumbs
2. 1 cup all-purpose flour
3. 1/3 cup packed light brown sugar
4. 1/3 cup granulated sugar
5. 1 tsp ground cinnamon
6. 1/4 tsp salt
7. 1/2 cup (4 oz) unsalted butter, cold & cut into small pieces
8. Cake
9. 1 cup all-purpose flour
10. 3/4 tsp baking powder
11. 1/8 tsp baking soda
12. 1/4 tsp salt
13. 5 Tbsp unsalted butter, softened
14. 1/2 cup granulated sugar
15. 1 large egg
16. 1 tsp vanilla extract
17. 1/4 cup milk
18. 1/4 cup sour cream

Instructions

1. 1. Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish. You can choose to use Baker's Joy baking spray like I do.

For the crumbs

1. 2. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon and salt. Pour in melted butter (use a spatula to scrape out any excess) and stir to combine.
2. 3. Slowly add flour while mixing with a wooden spoon or spatula, and mix until no streaks of flour remain. Set aside to rest while cake batter is prepared.

For the cake

1. 4. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
2. 5. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy.
3. 6. Mix in egg and vanilla. In liquid measuring cup used to measure milk, whisk together sour cream with milk.
4. 7. Add in 1/3 of the flour mixture to the butter mixture and blend just until combined, then add 1/2 of the milk mixture and mix just until combined. Repeat process once more, then end by mixing in last 1/3 of the flour mixture until nearly combined. Scape down sides and bottom of bowl using a rubber spatula and fold batter to fully incorporate.
5. 8. Pour batter into prepared baking dish and spread into an even layer.
6. 9. Break crumb mixture into pea size crumbs and drop evenly over batter. I used a potato masher to accomplish this.
7. 10. Bake in preheated oven until toothpick inserted into center comes out free of batter and cake doesn't sink when touched in center, about 32 - 35 minutes.
8. 11. Cool in cake pan 10 minutes then enjoy this most delicious cake with a glass of milk or coffee for breakfast or for dessert! I'd even go as far as recommending a small dose all day. Haha!

By Teresa Gonzalez

Adapted from Cooking Classy

Adapted from Cooking Classy

Florida Girl Cooks http://floridagirlcooks.com/

The post Crumb Cake appeared first on Florida Girl Cooks.

Chocolate Chip Biscotti

Ingredients

½ cup softened butter
1 cup brown sugar
2 large eggs
1 teaspoons vanilla extract
2½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
12 oz. mini chocolate chips

Prepare

1.Preheat oven to 350 degrees.
2.Add butter and brown sugar to a mixer bowl. Beat at medium speed 1 minute. Add eggs and vanilla, mixing until combined, about 1 minute. Add flour, baking powder and salt, mix until well combined. Fold in mini chocolate chips.
3.Shape into 2 10″ x 2″ logs and place on a lined or greased baking sheet.
4.Bake 22 to 25 minutes. Remove from oven and allow to cool 30 minutes.
5.Lower oven temperature to 300 degrees.
6.Slice logs into about ½ inch slices and place on cookie sheet. Each log will make about 18-20 slices. Bake 15 minutes. Flip slices over and bake an additional 15 minutes.
7.Remove to a wire rack to cool. Store in an airtight container.

Chocolate Chip Biscotti

2016-01-05 06:34:44

Serves 40

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Prep Time

10 min

Cook Time

1 hr

Total Time

1 hr 10 min

Prep Time

10 min

Cook Time

1 hr

Total Time

1 hr 10 min

Ingredients

1. ½ cup softened butter
2. 1 cup brown sugar
3. 2 large eggs
4. 1 teaspoons vanilla extract
5. 2½ cups all purpose flour
6. 2 teaspoons baking powder
7. ½ teaspoon salt
8. 12 oz mini chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Add butter and brown sugar to a mixer bowl. Beat at medium speed 1 minute. Add eggs and vanilla, mixing until combined, about 1 minute. Add flour, baking powder and salt, mix until well combined. Fold in mini chocolate chips.
3. Shape into 2 10" x 2" logs and place on a lined or greased baking sheet.
4. Bake 22 to 25 minutes. Remove from oven and allow to cool 30 minutes.
5. Lower oven temperature to 300 degrees.
6. Slice logs into about ½ inch slices and place on cookie sheet. Each log will make about 18-20 slices. Bake 15 minutes. Flip slices over and bake an additional 15 minutes.
7. Remove to a wire rack to cool. Store in an airtight container.

By Teresa Gonzalez

Adapted from http://www.missinthekitchen.com/chocolate-chip-biscotti/

Adapted from http://www.missinthekitchen.com/chocolate-chip-biscotti/

Florida Girl Cooks http://floridagirlcooks.com/

The post Chocolate Chip Biscotti appeared first on Florida Girl Cooks.

Make note the only special thing you’ll need for this recipe is a 6 inch spring-form pan. If you can’t find one at your local grocery or department store then head on over to amazon, which is where I found mine for a reasonable price. The little houses that top this cake are from two separate places, the tinier one is from Anthropologie. The bigger one was a Christmas gift from a coworker where I teach, but from what I caught on local CVS stores were selling them. The little trees in this sugary-snow capped scene are simply rosemary sprigs. Feel free to get creative and do whatever pleases your heart and palate. Then you just have to find the heart to cut into and eat it. That was probably the hardest part about creating this easy yet adorable cake. Enjoy and Merry Christmas!

Gingerbread Cake with Royal Icing

Ingredients

3/4 cup butter, softened
1/2 cup brown sugar
1 tsp. vanilla extract
pinch of salt
4 eggs
2 1/4 cups Flour
1 teaspoon Baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 pinch ground cloves
1/3 cup milk

Molding:

1/2 cup powdered sugar
3 tbsp. water

Prepare

1. Cream butter with sugar and vanilla sugar and the pinch of salt until creamy.

2. Gradually add eggs and continue until creamy.

3. Mix flour with baking powder and spices mix and fold into the egg mixture.

4. Pour mix into greased and floured spring-form baking pan.

5. Bake in preheated oven at 360 degrees F for 55-60 minutes.

6. Cool on a wire rack.

7. Whisk powdered sugar and water into a casting smooth and spread over the cake.

8. Top with desired décor.

Gingerbread Cake and Royal Icing

2016-01-04 12:41:23

Serves 10

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Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Ingredients

1. Cake
2. 3/4 cup butter, softened
3. 1/2 cup brown sugar
4. 1 tsp. vanilla extract
5. pinch of salt
6. 4 eggs
7. 2 1/4 cups Flour
8. 1 teaspoon Baking powder
9. 1 teaspoon ground cinnamon
10. ½ teaspoon ground nutmeg
11. ½ teaspoon ground ginger
12. 1 pinch ground cloves
13. 1/3 cup milk
14. Royal Icing
15. 1/2 cup powdered sugar
16. 3 tbsp. water

Instructions

1. Cream butter with sugar and vanilla sugar and the pinch of salt until creamy.
2. Gradually add eggs and continue until creamy.
3. Mix flour with baking powder and spices mix and fold into the egg mixture.
4. Pour mix into greased and floured spring-form baking pan.
5. Bake in preheated oven at 360 degrees F for 55-60 minutes.
6. Cool on a wire rack.
7. Whisk powdered sugar and water into a casting smooth and spread over the cake.
8. Top with desired décor.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post Gingerbread Cake with Royal Icing appeared first on Florida Girl Cooks.

Click each text link below the images for each of the recipes. Feel free to mix it up and experiment to satisfy your palate. The peppermint bark was the first post that birthed my blog on Christmas Day in 2008! It is one of my tried and true recipes that is sure to wow the tastebuds of you and your loved ones alike. Enjoy! 

Mexican Hot Chocolate with Peppermint

Sugar Cookies with Royal Icing

Gingerbread Cookies

Peppermint Bark

The post Holiday Hot Chocolate and Sweets Bar appeared first on Florida Girl Cooks.

Bourbon Fig Butter

Makes about 1 cup

1 1/2 cups (225 g) packed chopped fresh figs
1/4 cup (50 g) organic granulated sugar
6 tablespoons (90 ml) bourbon whiskey
pinch fine sea salt
In a medium, heavy-bottomed saucepan, combine the chopped figs, sugar, whiskey, and salt. Bring to a simmer over medium heat, then reduce the heat to low and simmer until the mixture is thick and jammy, about 10 minutes, stirring frequently. Let cool slightly, then run the fig mixture through a food mill to remove the skins. Chill airtight until needed, up to 1 week.

Bourbon Fig Butter and Vanilla Ice Cream
Makes about 1 quart

Ingredients
1/4 vanilla bean, split lengthwise and scraped
1/8 teaspoon fine sea salt
1 1/4 cups (300 ml) whole milk
1 1/4 cups (300 ml) heavy cream
4 large egg yolks
1 recipe Bourbon Fig Butter (above)

Prepare

In a medium, heavy-bottomed saucepan, combine the sugar, vanilla pod and scrapings, salt and milk. Heat over a medium flame, stirring frequently, until the milk is steamy-hot. Meanwhile, pour the cream into a large, heat-proof bowl and place a strainer over the top. Place the egg yolks in a medium bowl and place the bowl on a damp towel.

When the milk is hot, whisk it slowly into the egg yolks, whisking constantly so as not to curdle the eggs. Return the mixture to the pot and cook over a low flame, stirring constantly with a flexible heat-proof spatula, until the custard begins to “stick” (form a film on) the bottom of the pot and/or registers 170ºF on an instant-read thermometer. Immediately pour the custard through the sieve and into the cold cream to stop the cooking. Transfer to the refrigerator and chill until very cold, at least 4 hours and up to 1 day. (Alternatively, chill the mixture over an ice bath for quicker cooling.)

When the base is cold, churn it in your ice cream maker according to the manufacturer’s instructions. Place a large loaf pan in the freezer to chill. When the ice cream has churned, scrape 1/3 of the ice cream into the pan. Dot with 1/3 of the fig puree. Repeat with the remaining ice cream and fig butter, working quickly so the ice cream doesn’t melt, then use a chopstick or knife to swirl the top layer. Freeze until hard, 2 hours and up to several weeks. For longer storage, press a piece of parchment paper to the surface of the ice cream to discourage ice crystals from forming and wrap tightly.

Bourbon Fig Butter and Vanilla Ice Cream

2015-09-22 13:01:11

Serves 8

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Prep Time

1 hr

Cook Time

30 min

Total Time

1 hr 30 min

Prep Time

1 hr

Cook Time

30 min

Total Time

1 hr 30 min

Ingredients

1. 1/4 vanilla bean, split lengthwise and scraped
2. 1/8 teaspoon fine sea salt
3. 1 1/4 cups (300 ml) whole milk
4. 1 1/4 cups (300 ml) heavy cream
5. 4 large egg yolks
6. 1 recipe Bourbon Fig Butter (above)

Instructions

1. In a medium, heavy-bottomed saucepan, combine the sugar, vanilla pod and scrapings, salt and milk. Heat over a medium flame, stirring frequently, until the milk is steamy-hot. Meanwhile, pour the cream into a large, heat-proof bowl and place a strainer over the top. Place the egg yolks in a medium bowl and place the bowl on a damp towel.
2. When the milk is hot, whisk it slowly into the egg yolks, whisking constantly so as not to curdle the eggs. Return the mixture to the pot and cook over a low flame, stirring constantly with a flexible heat-proof spatula, until the custard begins to “stick” (form a film on) the bottom of the pot and/or registers 170ºF on an instant-read thermometer. Immediately pour the custard through the sieve and into the cold cream to stop the cooking. Transfer to the refrigerator and chill until very cold, at least 4 hours and up to 1 day. (Alternatively, chill the mixture over an ice bath for quicker cooling.)
3. When the base is cold, churn it in your ice cream maker according to the manufacturer’s instructions. Place a large loaf pan in the freezer to chill. When the ice cream has churned, scrape 1/3 of the ice cream into the pan. Dot with 1/3 of the fig puree. Repeat with the remaining ice cream and fig butter, working quickly so the ice cream doesn’t melt, then use a chopstick or knife to swirl the top layer. Freeze until hard, 2 hours and up to several weeks. For longer storage, press a piece of parchment paper to the surface of the ice cream to discourage ice crystals from forming and wrap tightly.

By Alanna Taylor-Tobbin

Adapted from The Bojon Gourmet

Adapted from The Bojon Gourmet

Florida Girl Cooks http://floridagirlcooks.com/

The post BOURBON FIG BUTTER AND VANILLA ICE CREAM appeared first on Florida Girl Cooks.