Tag Archives: dessert

Homemade Pop Tarts

7 Feb


These ended up being a total success. My kids loved them and they looked great. Best part……. It was super easy.

I used my mom’s pie crust recipe and my favorite jam, Blackberry with the seeds.

1 1/2 cups all-purpose flour
1/4 teaspoon fine salt
1 teaspoon granulated sugar
8 tablespoons cold unsalted butter (1 stick), cut into small pieces)
5 tablespoons ice water

Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.)
Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes.

Take out of the refrigerator and roll thin. Cut out with a shaped cookie cutter or you could use a pizza cutter and make the traditional rectangle.
Fill half with about a tablespoon of jam, (depending on the shape you’ve chosen, you might need more)
Place the cut dough without the jam on top of the jam filled dough and press together with a fork to seal.
Transfer to an ungreased cookie sheet and bake for 15 minutes at 350 degrees.

Let cool completely then top with your favorite icing.


Vegan Chocolate Bundt Cake

11 May



Cake Ingredients

1½ cups unbleached white flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water or coffee
2 teaspoons pure vanilla extract
2 tablespoons cider vinegar

Chocolate Glaze
1/2 pound semi-sweet chocolate
3/4 cup hot water
1/2 teaspoon pure vanilla extract

Preheat the oven to 375º.

Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan.
In the measuring cup, measure and mix together the oil, cold water or coffee, and vanilla.
Pour the liquid ingredients into the baking pan and mix the batter with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly.
There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter. Pour in a 9-inch greased pan.

Bake for 25 to 30 minutes and set aside to cool.

To make the optional glaze, melt the chocolate in a double boiler, microwave oven, or reset the oven to 300º and melt the chocolate in the oven for about 15 minutes in a small ovenproof bowl or heavy skillet.
Stir the hot water and vanilla into the melted chocolate until smooth.
Spoon the glaze over the cooled cake.

Resource *Moosewood
All pictures taken by Ronata Stapel

Refrigerate the glazed cake for at least 30 minutes before serving.



Chocolate Soufflé For Two

22 Apr

My first chocolate soufflé and I didnt deflat it. But it did take me a long time tho….lol.


Here’s the recipe:

Chocolate Souffle for Two

3 ounces semisweet chocolate
2 tbs unsalted butter
1 tbs coffee
2 large egg yolks
2 large egg whites
pinch cream of tartar
3 tbs sugar
Preheat the oven to 375 degree Fahrenheit.

Butter and sugar two ramekins and place on a baking sheet. (Take each ramekin and coat with softened butter). Then sprinkle with sugar. Tilt the ramekin in all directions to make sure that the sugar and butter evenly coated the entire dish. Then dump out any excess sugar.

In a heat proof bowl placed over simmering water, combine the chocolate, butter and coffee. Mix until completely melted and smooth. Remove from the heat and let cool for 6-8 minutes.

Add the egg whites and pinch of cream of tartar to the bowl of a mixer. Beat on high speed until soft peaks form. Then gradually beat in the 3 tbs of sugar. Continue to beat until stiff peaks form.

Once the chocolate mixture has cooled, beat in the 2 egg yolks.

Gently fold in 1/3rd of the egg whites into the chocolate mixture. Then Gently fold in the remaining egg whites.
Divide the mixture evenly between the two ramekins and smooth the top. I thought I smoothed out mine enough, but they did not rise straight up. Make sure to have the ramekins fully sugared and the batter completely smoothed out.
Bake at 375 degrees for 18-20 minutes until risen and fully set. You will be able to tell if the souffle is set by seeing if it is browned on top and not wet looking. Second if you lightly touch the top, check to see if it feels firm. If so you are ready to take it out of the oven. A word of warning. If the souffle does not look browned and set, do not touch the top, it may fall.
Dust the top with powdered sugar or top with a little whipped cream and enjoy.
By the time that I took this picture the souffle started to loose a little height. About 1 inch. They will stay fully risen for about 2-3 minutes. Enough time to take them to the table.

You can make the souffles up to 24 hours in advance. Do all of the steps but don’t bake them. After you portion out the souffles, cover them with plastic wrap and refrigerate. Pull them out of the fridge 5 minutes before baking and follow the baking steps.

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