Category Archives: dessert

Chocolate Cherry Cordial Tart

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As a new Gojee contributor, I was invited to the Gojee Potluck Dinner at their headquarters in New York City on January 12th. Unfortunately I am not able to make it. But this is what I would have brought with me if I did! The combination of cherries with chocolate, a touch of chocolate Balsamic and the flaky puff pastry crust is just delicious! Starting on Thursday, January 26, check out other potluck dishes fellow gojee contributors shared. Go to gojee.com and enter “gojeepotluck” into I Crave.  You can also follow #gojeepotluck on Twitter

Chocolate Cherry Cordial Tart

Wonderful as an afternoon treat with coffee or tea.
Add a scoop of vanilla bean ice cream  or frozen yogurt and you have a perfect dessert.

Serves 8

4 cups fresh sweet Bing cherries, pitted
1/2  cup sugar
1/4 cup port wine
1 tablespoon chocolate balsamic
vinegar (I use Fiore brand), but if not
available, use an aged Balsamic
1 teaspoon arrow root powder
(dissolved in a couple
tablespoons of the port)
2 teaspoons cocoa powder
1 sheet frozen puff pastry,
thawed (you could make your own!)
4 ounces softened cream cheese
4 ounces shaved chocolate (or
Chips)

1. Preheat the oven to 375 degrees.

2. Mix the pitted cherries with the sugar, port,
balsamic, dissolved arrow root powder, and cocoa
and put into medium saucepan. Cook over medium
heat until sauce comes to a boil. Remove cherries and boil
sauce 2 to 3 minutes longer to thicken. Remove from heat and
place cherries back into sauce and allow to rest.

3. Press the puff pastry sheet into a 9-inch shallow and greased baking dish or tart
pan.

4. Spread the softened cream cheese on the pastry. Spread the chocolate shavings
(or chips) evenly over the cream cheese. And using a slotted spoon, place the
cherries in a single layer over chocolate.

5. Bake for 35 minutes. Allow to cool at least 20 minutes before serving.

This recipe is in the Baked Goods section of my cookbook, The Art of Breakfast.

Chocolate Dipped Homemade Marshmallows

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I’ve been playing with patterned edible transfer paper (a new thing for me) and discovered it looks fun on top of these dipped marshmallows. The paper has to be put on when the chocolate is completely wet; if it starts to set the slightest amount, the pattern won’t adhere. I think I’ll have to order some more fun, colorful patterns! Give it a try. I bought mine at Golda’s Kitchen.

Ever tried homemade marshmallows?

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YOU SHOULD! You may never buy packaged mass-produced again!

This was a Martha Stewart recipe. We turned them into bite sized S’Mores :-)

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Recipe Wednesday: The Best Ever Sour Cream Coffee Cake!

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Sour Cream Coffee Cake

Serves 10 to 14
Batter:
2 sticks unsalted butter, softened
2 cups granulated sugar
1 cup sour cream
2 eggs
1 tablespoon vanilla extract
2 cups flour
¼ teaspoon salt
1 teaspoon baking powder
Filling:

2 teaspoons cinnamon
1/4 cup dark brown sugar
1/4 cup chopped pecans
1/2 stick butter, melted
Preheat the oven to 350 degrees.

Combine the two sticks of butter and sugar in a mixer and beat with a paddle attachment for about a minute. Add the sour cream and eggs and mix until smooth. Fold in the vanilla, flour, salt, and baking powder. Pour just under half of the batter into a well greased Bundt pan.

Melt the half stick of butter. Mix it together with the cinnamon, brown sugar, and pecans, Pour the mixture on top of the batter in the center. Layer the remaining batter.

Bake for 50 to 60 minutes, until a toothpick comes out clean. Allow to cool completely before removing from the pan. (If you’re making muffins or in 9×12 pan, reduce the baking time to about 35-40 minutes.)

Keeps fresh for several days and freezes well to do ahead!!!

The recipe is in my cookbook, The Art of Breakfast

I found another food to torch! A fresh fig!!

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I halved a fresh fig, dipped it into Vanilla Bean Creme (recipe in The Art of Breakfast) and then into raw sugar and torched! Add a drizzle of the creme on top and voila, a beautiful, delicious garnish or even small bite for dessert.

Chocolate Cherry Cordial Tart, from The Art of Breakfast

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Chocolate Cherry Cordial Tart

Wonderful as an afternoon treat with coffee or tea.
Add a scoop of vanilla bean ice cream and you have a perfect dessert.

Serves 8

4 cups fresh sweet Bing cherries, pitted
1/2  cup sugar
1/4 cup port wine
1 tablespoon chocolate balsamic
vinegar (I use Fiore), but if not
available, use an aged Balsamic
1 teaspoon arrow root powder
(dissolved in a couple
tablespoons of the port)
2 teaspoons cocoa powder
1 sheet frozen puff pastry,
thawed
4 ounces softened cream cheese
4 ounces shaved chocolate (or
Chips)

1. Preheat the oven to 375 degrees.

2. Mix the pitted cherries with the sugar, port,
balsamic, dissolved arrow root powder, and cocoa
and put into medium saucepan. Cook over medium
heat until sauce comes to a boil. Remove cherries and boil
sauce 2 to 3 minutes longer to thicken. Remove from heat and
place cherries back into sauce and allow to rest.

3. Press the puff pastry sheet into a 9-inch shallow and greased baking dish or tart
pan.

4. Spread the softened cream cheese on the pastry. Spread the chocolate shavings
(or chips) evenly over the cream cheese. And using a slotted spoon, place the
cherries in a single layer over chocolate.

5. Bake for 35 minutes. Allow to cool at least 20 minutes before serving.

Recipes can be found in The Art of Breakfast, How to Bring B&B Entertaining Home

Chocolate Dipped Strawberries, Simple and Perfect for Valentines Day

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You can turn something simple into something special just by melting some chocolate. You can either buy melting wafers or the ready to melt containers of dipping chocolate. Use white and dark chocolate for contrast, then put some melted chocolate into a squeeze bottle to decorate!

White Chocolate Chip Blueberry Oatmeal Cookies…

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I thought I would post a blueberry recipe today since I just found a link to my blog from WildBlueberryHealthBlog.com today. They named me their #5 food blogger for us foodies infatuated with Maine!

White Chocolate Chip Blueberry Oatmeal Cookie

Makes about 36

Ingredients

1 stick butter, softened

¾ cups sour cream

1/3 cup sugar

¾ cup packed brown sugar

1 egg

1 tablespoon vanilla extract

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup medium cut oats (not quick cooking)

2 cups flour

1 cup white chocolate chips

1 cup fresh Maine blueberries (if using frozen, allow to thaw and drain completely; or you can use non-Maine blueberries if you have to)

Preheat oven to 350

Directions

In mixing bowl combine butter, sour cream and sugars in mix on medium speed until well blended. Add eggs and mix until smooth.

Add baking soda, baking powder, vanilla and salt to mixture and combine.

Fold in oats, then flour and mix until just blended. Fold in white chocolate chips.

Drop onto parchment or silicone lined baking sheet by rounded tablespoons about 2 inches apart. Bake for 10-12 minutes until puffed and barely dry to the touch. Try not to allow the cookie to brown.

These are actually soft enough to make in small muffin tins.