Dessert Catering
Lemony Tart Blondies
Ingredients
For Blondies
½cup unsalted butter, softened
¾cup flour
2eggs,
2tbsps lemon zest
2tbsps lemon juice
¾cup granulated sugar
¼teaspoon sea salt
For the tart lemon glaze:
4tbsp lemon juice
4tsp lemon zest
1rounded cup powdered sugar
Directions 1. Preheat the oven to 350 degrees. 2. Grease an 8×8 inch baking dish with butter and set aside. 3. Zest and juice two lemons and set aside. 4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined. 5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. 6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy. 7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges. 8. Allow to cool completely before glazing. Do not overbake, or the bars will dry. 9. Filter the powdered sugar and whisk with lemon zest and juice. 10. Spread 1/2 the glaze over the brownies with a rubber spatula and let glaze set. 11. Spread 1/2 the glaze over the bars, and let it set (not harden like most). 12. Cut into bars and serve.
Decadent Raspberry Truffle Brownies
Ingredients
For the Brownie
½c. butter
1¼c. semi-sweet chocolate chips
2eggs
¾c. packed light brown sugar
1tsp. instant coffee crystals
2T. water
¾c. all-purpose flour
½tsp. baking powder
For the Truffle Filling:
1c. semi-sweet chocolate chips
1(8 oz.) package cream cheese, softened
¼c. confectioners' sugar
⅓c. seedless red raspberry jam
For the Chocolate Drizzle:
⅛c. semi-sweet chocolate chips
½tsp. shortening
Directions Prepare the Brownies: In a heavy saucepan, melt the butter and 1 1/4 cups chocolate chips over low heat. Cool slightly, about 15 minutes. In a large bowl, beat eggs and brown sugar. Dissolve coffee crystals in the water. Add the coffee mixture and melted chocolate to the egg mixture. Mix well. Combine the baking powder and flour; stir into the chocolate mixture until incorporated. Spread batter into a greased 9x9-inch or 8x8-inch baking pan. Bake at 350 degrees for 30 to 35 minutes until brownies are set. Cool completely. Prepare the Truffle Filling: In a heavy saucepan over low heat, melt the 1 cup of chocolate chips. Cool for about 30 minutes. In a mixing bowl, beat the softened cream cheese until fluffy, about 1 to 2 minutes. Add the confectioners' sugar and raspberry jam; beat until just combined. Stir in the melted chocolate until well combined. Spread the filling evenly over the cooled brownies. Prepare the Chocolate Drizzle: over the cooled brownies and cut into desired squares.
Gold Medal Chocolate Chip Cookies Shared By Vickie Fuller
Yield: 55 Cookies
Oven Temp. 350* Baking Time: 8 to 10 Minutes
Ingredients:
1 ½ Cups butter
1 ¼ Cups granulated sugar
1 ¼ Cups brown sugar
1 Tbsp. vanilla
2 eggs
3 ¾ cups flour
2 tsp. baking soda
1 tsp. salt
2 ½ cups chocolate chips
Procedure:
Cream butter and sugar until light and smooth. Add vanilla. Add eggs one at a time until well mixed. In a separate bowl measure dry ingredients and stir with a whisk to mix. Add dry ingredients to creamed mixture. Mix just until blended. Add chocolate chips and mix just until incorporated.
Portion dough with a #40 scoop onto a parchment lined baking sheet. Bake at 350* for 8 to 10 minutes.
Ingredients
For Blondies
½cup unsalted butter, softened
¾cup flour
2eggs,
2tbsps lemon zest
2tbsps lemon juice
¾cup granulated sugar
¼teaspoon sea salt
For the tart lemon glaze:
4tbsp lemon juice
4tsp lemon zest
1rounded cup powdered sugar
Directions 1. Preheat the oven to 350 degrees. 2. Grease an 8×8 inch baking dish with butter and set aside. 3. Zest and juice two lemons and set aside. 4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined. 5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. 6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy. 7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges. 8. Allow to cool completely before glazing. Do not overbake, or the bars will dry. 9. Filter the powdered sugar and whisk with lemon zest and juice. 10. Spread 1/2 the glaze over the brownies with a rubber spatula and let glaze set. 11. Spread 1/2 the glaze over the bars, and let it set (not harden like most). 12. Cut into bars and serve.
Decadent Raspberry Truffle Brownies
Ingredients
For the Brownie
½c. butter
1¼c. semi-sweet chocolate chips
2eggs
¾c. packed light brown sugar
1tsp. instant coffee crystals
2T. water
¾c. all-purpose flour
½tsp. baking powder
For the Truffle Filling:
1c. semi-sweet chocolate chips
1(8 oz.) package cream cheese, softened
¼c. confectioners' sugar
⅓c. seedless red raspberry jam
For the Chocolate Drizzle:
⅛c. semi-sweet chocolate chips
½tsp. shortening
Directions Prepare the Brownies: In a heavy saucepan, melt the butter and 1 1/4 cups chocolate chips over low heat. Cool slightly, about 15 minutes. In a large bowl, beat eggs and brown sugar. Dissolve coffee crystals in the water. Add the coffee mixture and melted chocolate to the egg mixture. Mix well. Combine the baking powder and flour; stir into the chocolate mixture until incorporated. Spread batter into a greased 9x9-inch or 8x8-inch baking pan. Bake at 350 degrees for 30 to 35 minutes until brownies are set. Cool completely. Prepare the Truffle Filling: In a heavy saucepan over low heat, melt the 1 cup of chocolate chips. Cool for about 30 minutes. In a mixing bowl, beat the softened cream cheese until fluffy, about 1 to 2 minutes. Add the confectioners' sugar and raspberry jam; beat until just combined. Stir in the melted chocolate until well combined. Spread the filling evenly over the cooled brownies. Prepare the Chocolate Drizzle: over the cooled brownies and cut into desired squares.
Gold Medal Chocolate Chip Cookies Shared By Vickie Fuller
Yield: 55 Cookies
Oven Temp. 350* Baking Time: 8 to 10 Minutes
Ingredients:
1 ½ Cups butter
1 ¼ Cups granulated sugar
1 ¼ Cups brown sugar
1 Tbsp. vanilla
2 eggs
3 ¾ cups flour
2 tsp. baking soda
1 tsp. salt
2 ½ cups chocolate chips
Procedure:
Cream butter and sugar until light and smooth. Add vanilla. Add eggs one at a time until well mixed. In a separate bowl measure dry ingredients and stir with a whisk to mix. Add dry ingredients to creamed mixture. Mix just until blended. Add chocolate chips and mix just until incorporated.
Portion dough with a #40 scoop onto a parchment lined baking sheet. Bake at 350* for 8 to 10 minutes.