Amaretto Brownies with Cherry Sauce

 

Chocolate, Coffee, Cherries, and Amaretto!  

Do you want a quick and easy recipe without all the hassle?
Yes, pop these brownies in the microwave for just a few minutes, and 
in no time at all you will have piping warm brownies, served. 

They are super moist and chocolatey.  The added chocolate morsels adds
an additional level of smoothy and creamy that melts in your mouth.  
The amaretto flavored coffee really gives this recipe that unexpected WOW!
Top your dessert with warm cherry preserves, and vanilla ice cream for a 
perfect marriage. 

Amaretto Brownies with Cherry Sauce

Ingredients:
1/4 cup amaretto coffee, hot, brewed
1/4 cup melted butter
1 cup sugar, white
2 eggs, beaten
1/2 cup all-purpose flour (I use gf)
1/3 cup dark cocoa powder
1/8 tsp salt
1/2 tsp baking powder
1/3 cup dark chocolate morsels
Vanilla ice cream
6 TBS cherry preserves, warm
whipped cream
almond slivers

Directions:
1.  Grease 6 (8 ozs) ramekins with cooking spray.
2.  In a medium size mixing bowl, whisk together the coffee, butter, and sugar until creamy.  Add the beaten eggs and whisk again. 
3. Mix the flour, cocoa, salt, and baking powder in a separate bowl.  Add the dry ingredients to 
the wet ingredients.  Mix well.  Fold in the morsels.  Scrape the sides of the bowl with a rubber spatula and form into a ball.  Scoop approx. 1/4 cup of batter into the center of each greased ramekin.  
4.  Place the ramekins into a microwave.  Cook on high for approx. 5 mins.  Test with a toothpick to make sure they are done.  
5.  Warm the preserves in the microwave in a safe bowl for 1-2 mins.  

Note: 1.  Gluten Free flour must contain xanthan gum
          2.  I use a large cookie scoop for measuring dough
          3.  Recipe makes 6 desserts.  Double the recipe to make 12 desserts

Chocolate Mascarpone Cake with Raspberry Mascarpone Filling

Cake Ingredients:
3 cups flour
1/3 cup dark cocoa powder
1  1/2 tsp baking soda
2  1/4 tsp baking powder
4 eggs
1 1/2 cups sugar
1 1/2 tsp vanilla
1/2 cup mascarpone cheese, softened
2 cups water
1/3 cup oil

Directions:
1.  Sift flour, cocoa, baking soda and baking powder into bowl.
2.  In separate bowl beat eggs and sugar until combine.  Add vanilla, mascarpone cheese, water and oil.  Beat for 1 min.  Add wet ingredients to dry ingredients.  Beat until mixed, approx. 1-2 mins.
3.  Pour batter, evenly into greased 6-8 inch round baking pans.  Note:  If you use smaller pans you will have batter left over.
4.  Bake for in preheated 350 degree oven for 25 - 30 mins or until done.  Remove from oven when done and let cool on racks.



Raspberry Mascarpone Filling:
1/2 cup raspberries, pureed
1/2 heavy whipping cream
8 ozs mascarpone cheese, softened
2 cups powered sugar
1 tsp vanilla extract

Directions For Filling:
1.  Puree raspberries in small food processor.  Put aside
2.  In medium size bowl add cream.  Beat on high for approx. 3-4 mins or until stiff peaks form.
3.  Add mascarpone cheese.  Beat until blended, approx 1 mins.
4.  Add raspberry puree, sugar and vanilla.  Beat until well, approx. 1-2 mins.




Chocolate Glaze:
1 cup chocolate candy melts or morsels
4 TBS heavy cream
1 tsp vanilla

Directions For Glaze:
1.  Melt chocolate in microwave safe bowl for 45 - 60 seconds.  Stir well.  Add remaining ingredients and microwave for additional 15 seconds.  Stir well.  Glaze should be shinny and runny for easy pouring.


To Assemble Cake:
1.  Place one cake on cake plate.  Carefully spread 1/3 of the filling on top.  Place another cake on top of filling, creating layers.  Repeat process until all cake and filling are used up.
2.  Pour chocolate glaze over top cake, allowing to dribble down along sides.
Garnish cake with 1 pint of fresh raspberries and mint leaves.

Serves 8

Espresso Brownie Cheddar Cheesecake

Chocolate and Cheesecake!

Yes, who could resist these combinations?  Not me!  

When I was creating a coffee cheesecake I just knew it had to be with a rich chocolate base.  These little babies are so irresistibly incredible.  Each bite will make you go for another.  This cheesecake recipe is infused with a secret ingredient that I hate to disclose, but I will.  

Cheddar Cheese! 

Brownie Ingredients:

1/2 cup melted butter

1 cup white sugar

1 tsp vanilla extract

1/4 cup strong espresso coffee

2 eggs, beaten

3/4 cup flour

1/3 cup unsweetened cocoa powder

1/4 tsp baking powder

1/4 tsp salt

1/2 cup chopped walnuts, optional

Cheesecake Ingredients:

8 ozs cream cheese, softened

8 ozs ricotta cheese, whole milk 

1 cup sharp cheddar cheese, grated

1/3 cup sour cream

1/2 cup sugar, plus 2 TBS

2 med eggs, beaten

1/4 cup heavy cream

1 tsp vanilla

2 TBS flour

1/4 cup choc. covered espresso beans, ground

Glaze Ingredients:

1/2 cup milk chocolate, melted

1/4 cup strong espresso coffee, brewed

1/4 cup chocolate covered espresso beans, crushed

Directions:

1.  To make Brownie:  In large bowl add butter, sugar, vanilla, coffee and eggs.  Mix well.  Add remaining ingredients to small bowl, mix well.  Add to wet ingredients.  Mix well.  

2.  To make cheesecake filling:  Add all ingredients (except espresso beans) to food processor.  Pulse all ingredients together and combine well.  Fold in espresso beans.

3.  Grease 6 (4 inch) mini springform pans.  Preheat oven to 350 degrees.

4.  Pour approx. 1/4 cup brownie mixture to bottom of each pan.  (Reserving approx. 6 TBS) Spread across bottom of pan.  Pour approx 1/2 cup cheesecake mixture over top of brownie mixture, using up all of the mixture.  Carefully spread across leveling out.  Add 1 TBS of brownie mixture in center of cheesecake.  With a knife swirl brownie mixture into cheesecake creating a marble effect.

5.  Bake in oven for approx 30-35 mins or until done.  Cool

6.  To make Glaze:  Microwave chocolate for approx. 1 minute in safe bowl or until melted, stir.  Add strong coffee, stir.  Drizzle over top of little cheesecakes.  Sprinkle crushed espresso beans.  

Makes 6 (4 inch) mini cheesecakes.  

S'mores French Toast

SOME MORE S'MORES PLEASE!

WHO REMEMBERS THE TASTE OF THAT SWEET, CHOCOLATEY, ROASTED

MARSHMALLOW TREAT SANDWICHED BETWEEN TWO GRAHAM CRACKERS           YOU MADE, AS A CHILD OVER A CRACKLING CAMPFIRE?  

YOU PROBABLY STILL MAKE THEM WITH YOUR CHILDREN NOW.  

WELL, NO NEED FOR AN OUTDOOR CAMPFIRE

TO MAKE THESE SUMMERTIME FAVORITES.

FOR NATIONAL S'MORES DAY I WANTED TO BRING YOU A SPECIAL TREAT.

I TOOK THIS FAMOUS LITTLE DESSERT AND TURNED IT INTO A 

HEARTY AND VERY SATISFYING PLATE OF GOODNESS.  THIS S'MORES 

FRENCH TOAST WILL BE ENJOYED BY ALL.  SERVE IT OPENED 

FACED OR DOUBLE LAYERED, THAT CHOICE IS UP TO YOU.  BUT

DON'T SKIMP ON THE CHOCOLATE.  POUR IT ON!  

INGREDIENTS:
3 TBS butter
3 eggs, beaten
1/2 tsp vanilla
1/4 cup milk
1/2 tsp cinnamon
2 cups Three Bakers Graham Snackers, ground. Reserve 1/4 C for garnish
4 slices Three Bakers White Bread
8 ozs Milk Chocolate Bar, divided in half
12 large marshmallows, cut in half (24 halves)
vanilla ice cream, optional
whipped cream, optional




DIRECTIONS:
1.  Heat Butter in large skillet on med/high heat
2.  Beat eggs in bowl with vanilla, milk and cinnamon
3.  In separate bowl add ground Graham Crumbs
4.  Add a slice of bread to egg mixture, flip and coat other side.  Repeat process for remaining slices of bread.  Add slices to hot skillet.  Cook for 2-3 mins on each side, or until golden brown.
5.  Add approx. 1/2 oz of chocolate to each slice.  Top with 6 marshmallow halves.  Toast for approx. 5 mins. or until marshmallows start to brown (to liking).
6.  Drizzle with melted chocolate (or fudge topping)on top.  Sprinkle with ground Graham Snackers.

Note:  For less sweetness top only one slice of French Toast with marshmallows.  Enclose with second slice of French Toast (without marshmallows)

ICE CREAM SNACKER SANDWICHES

ICE CREAM SNACKER SANDWICHES

WOW YOUR GUESTS WITH THESE AMAZING

 LITTLE ICE CREAM SANDWICH TREATS.

VANILLA ICE CREAM, FILLED BETWEEN TWO

CHOCOLATE SNACKERS, ARE THE PERFECT 

LITTLE SIZE FOR "ANY" SIZE.  

INGREDIENTS:

40 chocolate snackers

1 cup vanilla ice cream

DIRECTIONS:

1.  Take out ice cream from freezer and let sit for a few minutes.

2.  Lay out 1/2 of the chocolate snackers.  With a small cookie scoop place dollop of ice cream in center of each of the chocolate snackers.  Top each one with remaining snackers, pressing gently to adhere.  Place on flat dish, put in freezer.  Let them set up for at least a couple hours.  Cover

Note:  Work in small batches at a time to prevent melting too quickly.  

Tiramisu Cookie Crust Pie

Tiramisu Cookie Crust Pie

Tiramisu Cookie Crust Pie

TIRAMISU  [tiramiˈsu], "Pick me up" dessert.  Take a bite of this gluten 

free version of a Tiramisu Pie.  So light, creamy and decadent.

This popular Italian dessert is traditionally made with layers of a vanilla custard

 of eggs and sugar, a whipped cream combined with mascarpone cheese, piled 

high with flavors of espresso, cocoa and Marsala Wine or other liquor.  

This dessert has a nice added touch of chocolate cookies, soaked in espresso and 

Marsala Wine between the layers, prepared in a chocolate cookie crust.  

Ingredients:
6 egg yolks
3/4 cups sugar, plus 1/2 cup
2/3 cups whipping cream, plus 1 1/2 cups
2 bags chocolate chocolate chip Snackers (Three Bakers)
5 TBS butter, melted
3 (8) ozs mascarpone cheese, softened or cream cheese
1 1/2 TBS cocoa powder, plus extra to topping
1/4 cup strong expresso coffee, cooled
1/8 cup marsala wine



Directions:
1.  Whisk together yolks and sugar in medium/high size sauce pan on medium heat.  Whisk in whipping cream a little at a time, stirring until boils.  Let boil for 1-2 mins.  Remove and slightly cool.  Put aside
2.  In food processor ground chocolate snackers really fine.  Place in bowl and add butter and mix together well.  Reserve 1 1/4 cups (put aside).  Add remaining crumbs to 9 inch round pie plate.  Spread evenly across bottom and half way up sides, pressing gently.  Bake in a 350 degree pre-heated oven for 10 mins.  Remove and cool.
3.  In medium size bowl add 16 ozs mascarpone cheese to yolk mixture.  Mix well on low speed with electric mixer.  Divide in half.  Add 1 1/2 TBS cocoa powder to 1/2 yolk/cheese mixture.  Add chocolate filling to pie plate, spreading across bottom evenly.
4.  Mix together coffee and marsala wine in small bowl.  Add 1/4 cup coffee/wine mixture to reserved 1 1/4 cups of crumbs.  Mix well, (crumbs will become clumpy).
5.  Add 1/2 crumb mixture to top of chocolate filling in clumps across filling.
6.  Add remaining cheese/yolk filling on top, spreading across evenly.
7.  Add remaining crumb mixture to top of in clumps, across filling.
7.  Add 1 1/2 cups cold whipping cream to cold bowl.  Add 1/4 cup sugar and 2 TBS coffee and wine mixture.  With cold electric beaters beat cream and sugar, on high until stiff peaks form.  Add 8 ozs mascarpone cheese.  Combine well on low speed.  Add to pie filling, spreading evenly across top of pie.  Top with cocoa powder.  Cover and refrigerate.

Optional:  Reserve chocolate crumbs for topping
Chill for 6 hours or over night.

Cherry Cordial Coffee Cupcakes

When I think about Door County, Wisconsin, it reminds me of Coffee, Cherry Trees and Cheese.  It was my inspiration for this recipe.  The center of these cupcakes have a sweet cherry cordial surrounded by the cheddar coffee taste of a firm cupcake, mixed with ground chocolate covered espresso beans.  The frosting is infused with strong espresso coffee.  Cupcake is topped with a sweet drizzle of cherry jam and a chocolate espresso bean, for added punch.  This cupcake is the perfect balance to help celebrate, this time of year..."the blooming of the Cherry Trees"

Ingredients:

4 ozs butter, soft

3/4 cups sugar

2 eggs, beaten

1 cup sour cream

1/2 cup oil

1/3 cherry syrup

1/3 cup water

2 TBS vanilla

2 cups flour

1/8 tsp salt

1 tsp baking powder

1 tsp baking soda

1 cup sharp cheddar cheese, grated

2 TBS chocolate covered coffee beans, ground, plus 24 whole 

24 cherry cordials

1 jar Cherry jam

Frosting Ingredients:

1/4 cup strong Espresso Coffee
4 ounces mascarpone cheese
2 TBS butter, softened
1/2 tsp vanilla extract
9 ozs milk chocolate, melted
1 1/2 cups confectioner's sugar
1 tsp meringue powder, optional


Directions:
1.  Place cupcake papers in 2 (12 ct) cupcake wells.  Slightly grease papers with cooking spray to prevent cake from sticking to papers.  Preheat oven to 350 degrees.
2.  In large bowl add butter, sugar, eggs, sour cream, oil, syrup, water and vanilla.  Mix well.  In separate bowl add flour, salt, baking powder and baking soda.  Mix well.  Add to wet ingredients.  Whisk until fully blended.  Fold in cheddar cheese and 2 TBS ground choc. covered espresso beans.
3.  Add approx. 2 TBS batter to each cupcake paper.  Place a single cherry cordial in center of each paper.  Top with additional batter covering 3/4 full.  Bake for 11-13 mins, or until done.  Cool.
4.  To make frosting:  Add coffee, cheese, butter and vanilla.  Whisk well.  Add melted chocolate, mix well.  Add sugar, mix well.  Frosting should be stiff.  Add meringue powder if needed.
5.  Add frosting to piping bag with favorite decorating tip and frost cupcakes.
6.  Warm cherry jam in microwave safe bowl in microwave for approx. 1 minute.  Drizzle over top of frosted cupcakes.  Place a chocolate covered espresso bean on top of each cupcake.
Makes 24 cupcakes.

Chocolate Covered Tiramisu Sandwich Cookies

2 pkg chocolate sandwich cookies
2/3 cup chocolate covered espresso beans, crushed
1 lbs dark chocolate, tempered

Tiramisu Filling:
1/4 cup strong Espresso Coffee
4 ounces mascarpone cheese
2 TBS butter, softened
1/2 tsp vanilla extract
9 ozs milk chocolate, melted
1 1/2 cups confectioner's sugar


Directions:
1.  Carefully separate sandwich cookies with knife, without breaking.  scrap cream and add to small bowl.  Reserve.  Line cookies inside side facing up.
2.  Add coffee, cheese, butter and vanilla in medium size bowl.  Mix well.  Add melted chocolate, mix.  Add sugar and mix.  Add contents of filling to pasty bag.  Enclose with twist tie or clip.  Snip bottom of pastry bag approx 1/2 inch from bottom.
3.  Fill approx 1/2 tsp of filling in the center of sandwich cookie.  Press another cookie on top of filling and press gently.  Filling will spread to outer edge of cookie.  Fill remaining cookies.
4.  Add dark chocolate to microwave safe bowl.  Heat on high for 1 minute, stir.  Add for additional 30 seconds, if needed to melt completely.  Dip each cookie into chocolate, covering on each side.  Place on wax paper to dry.
5.  Add bowl of cream to microwave.  Heat on high for 1 minute.  Stir.  If not melted heat for additional 30 seconds until completely smooth and melted, stirring between.  With a fork, drizzle white cream over top of chocolate covered cookie. (dark choc. does not have to be completed dry for this next step).  Sprinkle with crushed espresso beans.  Let dry completely before serving.
Makes as many cookies used from original package.  Approx 60 cookies.
Note:  Recipe may be cut in half.  Any extra filling may be refrigerated for up to 1 month (sealed).

Candy Bar Brownies

• 
  
• 
  
• 1/2 cup melted butter
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts (optional)
• 1 cup chopped up candy bars, (I used Nestle Crunch, Babe Ruth and Butterfingers)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
2. In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.  Sprinkle candy bar on top.  With a spoon or knife gentle press candy bar into batter.
3. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

Brown Sugar Chocolate Chip Squares

Ingredients:

1/2 cup butter, softened 

1 cup brown sugar, unpacked

1 egg

1 tsp vanilla

1 cup flour

1/2 tsp baking soda

1/2 tsp salt

1 cup semi sweet choc chips

1/2 cup chopped walnuts

Directions:

Preheat oven to 350 degrees.  In large mixing bowl cream butter and sugar.  Add egg and vanilla, mix well.  In separate bowl add dry ingredients, mix.  Add dry to wet, mix well.  Add chips and walnuts, combine.  Scrape into a small greased baking pan.  I used a 9x8 inch.  Bake for 25 to 30 mins or lightly browned.  Cool on rack, then slice into squares.

Read more: http://www.food.com/recipe/chocolate-chip-squares-78830#ixzz1t44NuuMl

Gourmet Candy Buffet

LINDA'S CHOCOLATES

941-445-7343

OVER 30 YEARS EXPERIENCE

ASSORTED GOURMET CHOCOLATES

PARTIES, WEDDINGS, SHOWERS

CANDY BUFFETS, FAVORS, GIFTS

WANT TO BE DIFFERENT?

WANT TO HAVE FUN?

WOULD YOU LIKE A MEMORABLE EVENT?

CALL LINDA 941-445-7343

SERVICING SARASOTA AREA DOWN TO FORT MYERS

                                                       

                                                           

                                                             
                                        
                                                     

                                                           

                                                     

                                                                       

                                                           

                                                           

                                                         

                                               

                                                       

                                                  

GOURMET CANDY BUFFET
Buffet includes:  
CHOCOLATE, JAR RENTAL, SET UP AND ATTENDANT


ASSORTED CHOCOLATE/TRUFFLE CHOICES:
Sea Salt Caramels, Peanut Butter, Coconut, Tiramisu, Butter Cream, Champagne,
Peanut Clusters, Hazelnut, Key Lime, Orange, Lemon Meringue, Lambrusco, Bailey's, 
Cherry Cordials, Chocolate Cheesecake, Espresso, Mint, Pretzels and Pops.

LOOKING FOR AN ACTIVITY TO DO WITH THE KIDS?

LET THEM SHOW OFF THEIR CREATIVE IDEAS.  

AND THE BEST PART IS......they get to eat it!!!!

Milk Chocolate Hazelnut Fudge

Ingredients:
1 1/2 cups white sugar

2/3 cup (5 oz can) Evaporated Milk

2 Tbs butter
1 tsp vanilla

1/4 tsp salt

2 cups miniature marshmallows

1 1/2 cups Milk Choc Morsels

1/2 cup chopped hazelnuts, pecans or walnuts (optional)

Directions: 

Line 8 inch-square baking pan with wax paper.
Combine sugar, milk, butter, vanilla and salt in medium saucepan.  Bring to a rolling boil, stirring constantly for 4-5 mins.  Remove from heat.  
Stir in marshmallow, morsels and nuts.  Stir vigorously for 1 minute (until all melted).  Pour into prepared baking pan, refrigerate for 2 hours or until firm.