Archive / Dessert

You like it, we like it, here are posts about it.

Chocolate Pretzel Buttons

Ever since the first bite of a chocolate covered pretzel, I have been in love! These simple, yet nice looking chocolate covered pretzels are actually fairly quick and easy to make. They also, are very versatile. By buying themed M&Ms for whichever holiday it may be, or by going to their website and making special ones with your initials, baby’s name etc, you can personalize these treats for any event.

Cherry Thumbprint cookies and Chocolate Pretzel Buttons

Ingredients:

2 bags of Hershey’s Hugs

1 bag of Snyder’s of Hanover Pretzels, Butter snap

1 large bag of M&Ms Milk Chocolate Candy’s

Turn oven to 200 degrees.
Cover a baking sheet or cookie sheet in parchment paper.
Unwrap all the Hershey’s Hugs and set them aside in a bowl.
Lay out the pretzels one layer deep over the parchment paper on the baking sheet.
Place a hug in the center of each pretzel.

Hugs on Pretzels
Place baking sheet with the pretzels and hugs into the oven for about 5 minutes. You just want to melt the chocolate enough without them oozing all over. You will see the hugs looking shiny and just starting to lose shape. This is when you want to pull them out of the oven.
Immediately after removing the pretzels and hugs from the oven, you want to carefully press an M&M into the center of each hug. This is the most time consuming part and where you need to be most careful.
Let your buttons cool for 15-20 minutes and then you can enjoy a fun snack!

Chocolate Pretzel Buttons

The Best Cherry Thumbprint Cookies

Okay, so I may be a little partial, but these cookies came from my grandma’s kitchen, who I believe got them from her mom and so on. They only use 5 ingredients and are absolutely amazing!

Cherry Thumbprint Cookies

Note: the ratio of butter to dry ingredients is crucial to having them turn out right. Make sure the butter is room temperature before starting, and measure accurately.

Ingredients:

1 Cup butter (room temperature – 2 sticks)

1/2 Cup Sugar

1 tsp Almond Extract

2 1/4 Cup Flour

Approximately 20 – 30 Maraschino Cherries (halved)

Heat oven to 350 degrees.
In a mixing bowl, cream the butter and sugar.
Add almond extract to the creamed butter and sugar, and blend.
Add half of the flour to the mixture and blend.
Add in remaining flour and finish mixing. Now, you have completed the dough.

Dough
Measure about a tablespoon of dough and roll into a ball.
Place ball on ungreased cookie sheet about 1 inch apart. (We love using these cookie sheets Airbake Cookie Sheets)
Use your thumb to lightly press an indent into the center of each ball.

Thumbprint
Place cherry into center of each cookie.

Cherries in cookies
Bake cookies for about 7-10 minutes. You want the edges starting to turn a light golden color. The tops of the cookies will still look light.
Enjoy your cookies!

Cherry Thumbprint cookies and Chocolate Pretzel Buttons

Check out my next post on how to make these simple, yet nice looking chocolate pretzel buttons!

Lime Ginger Mint Sauce

Today’s recipe is for a sauce which is very refreshing and easy to make. It can be used for fruit salads as well as a sweet companion to your favorite alcoholic beverage.

Why not try it for your next summer party?

LIME GINGER MINT SAUCE

Ingredients
1/4 c Sugar
1/4 c Water

One lime zested and juiced
1/2 t Fresh Ginger, grated

1 T Fresh mint, minced

Instructions
Combine the sugar and water. Microwave on high for 30 seconds then stir until dissolved. Place in refrigerator to cool.

When cool, add lime zest, lime juice, and grated ginger.

When ready to use, add mint.

An excellent use is to pour over freshly cut melon and serve as a refreshing summer desert.

Recipe Review – Star Anise Cookies in “The Illustrated Cook’s Book of Ingredients.”

I have long been fascinated with the spice called “Star Anise.” It is used primarily in Asian cuisine but also in Malay, Indian, Pakistani, and Vietnamese. It is a recent newcomer to the West with a flavor like that of Anise, although they are unrelated plants.

Recently having purchased some Star Anise I have been looking for a dish I could use it in. Today, while browsing through a new book, I was reading the section about Star Anise and it had a recipe for cookies made with this spice. The recipe is simple and so I could not resist.

The recipe is from the book “The Illustrated Cook’s Book of Ingredients” which was given to me as a gift.

I liked the results and so am sharing them with you here. Two things however, I will change with the next batch I make will be to reduce the baking temperature to 350 degrees because the cookies baked a little bit too much even with checking and rotating at 5 minutes and taking them out at 10. I will also increase the amount of Star Anise in the dish because I find this amount providing too subtle a flavor. I would like to taste more of the Star Anise flavoring in the cookie.

Here is the recipe:

STAR ANISE COOKIES

Ingredients
8 Star Anise Seeds

1 c Self Rising Flour*
1 t Baking Powder
1/4 c Brown Sugar

4 T Honey
7 T Butter, melted

Instructions
Preheat oven to 375 degrees.

Remove seeds from pods and finely grind in a spice grinder or with a mortar and pestle.

Combine flour, baking powder, and brown sugar with ground Star Anise seeds. Stir in the honey and then the butter. Mix well until smooth.

Lightly grease a baking sheet (or two) or line with parchment paper. Drop cookie dough by teaspoonfuls onto the baking sheet, lightly pressing with your hand keeping 2 inches between to allow for spreading.

Bake for 10-15 minutes, or until just beginning to turn golden. The cookies may still be a little soft when they come out of the oven, but will become crisper as they cool.

These are good served with a glass of dessert wine.

* I did not have self-rising flour on hand so I substituted with 1 c flour, 1 1/2 t Baking Powder, and 1/2 t Salt.

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