Sweet Treats to Eat By: Hanna Cate Armstrong and Alex Brocato
Link: https://www.pinterest.com/hannacate/sweet-treats/
Table of Contents Chocolate Brownies Apple Pie Fudge Chocolate Cake Cinnamon Roll Cake Apple Crisps Peanut Butter Chocolate Chip Cookies Chocolate Oatmeal Cookies Chocolate Chip Cookies Ambrosia
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Chocolate Brownies
INGREDIENTS ● ● ● ● ● ● ● ●
½ cup unsalted butter, melted 1 tablespoon cooking oil (olive oil or coconut oil are fine) 1⅛ cup superfine sugar (caster sugar)* 2 large eggs 2 teaspoons pure vanilla extract ½ cup all purpose | plain flour ½ cup unsweetened cocoa powder ¼ teaspoon salt
INSTRUCTIONS 1. Preheat oven to 175°C | 350°F. 2. Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside. 3. Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute). 4. Add flour, cocoa powder and salt, gently stirring the dry ingredients through the wet, until JUST combined (do NOT over beat as doing so well affect the texture of your brownies). 5. Pour batter into prepared pan, smoothing the top out evenly. 6. Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies. 7. Remove and allow to cool to room temperature before slicing.
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Apple Pie
Apple Pie Serves 6-8; 1 9-inch pie Ingredients Crust: ● ● ● ● ●
2 1/2 cups all-purpose flour 1 1/2 cups (3 sticks) cold, unsalted butter, cubed 1/2 cup ice water 3 teaspoons sugar 1/4 teaspoon salt
Filling: ● ● ● ● ● ● ● ● ● ●
8 cups cored, peeled, sliced apples (around 8; Granny Smith or Cortland) 2 tablespoons lemon juice 2/3 cup sugar, plus 1 tablespoon for top of crust 1/4 cup brown sugar 1/4 cup all-purpose flour 1 egg yolk 2 tablespoons butter 1 teaspoon cinnamon 1/4 teaspoon nutmeg splash of water
Directions [When ready, preheat oven to 375º F.] 1. In a food processor, using a metal blade, pulse your flour, sugar and salt together. 3
2. Add in cold, cubed butter and pulse. 3. Slowly drizzle in ice water, one tablespoon at a time. You should have a coarse, crumbly mixture. (If you don’t have a food processor, combine ingredients in a large bowl, using a pastry blender or a fork.) 4. Before the dough has formed a ball, remove the blade and take dough out, bringing it together by hand. Form the dough into a disc and wrap in saran wrap and refrigerate for at least 2 hours. It’s very important to work with cold dough. 5. In a large bowl, toss apples in lemon juice, flour, sugars, cinnamon and nutmeg. Set aside. 6. Once dough is cold, take dough out of plastic wrap and divide in half. Return one half, in plastic wrap, to the fridge. 7. On a lightly floured surface, roll your 1/2 of dough out into a circle, 12-14 inches round, about 1/4-inch thick. 8. Gently take the corners, lift the dough and transfer it to pie pan. Lightly press sides against the bottom and sides of pan. Trim overhanging dough so that you’re left with 1/2-inch and fold excess under the edge of the pan. 9. Take second half of dough from fridge and repeat process of rolling it out to a 12-14-inch circle, 1/4-inch thick. 10. Pour apple mixture into pie pan and cover the top of apples with pats of butter. 11. In a small bowl, beat your egg yolk and add a splash of water. Brush the edges of pan, covered by the dough, with egg mixture. 12. Cover the entire pie with remaining rolled out dough. Pierce holes in the top of dough to allow heat to escape (so there isn’t a steam buildup inside the pie). 13. Seal the edges of the pie by fluting the dough (stamping the dough with a fork or your fingers) around the edge of the pie pan. 14. Brush egg mixture all over the top of crust and sprinkle with sugar. 15. Bake for 50 minutes, or until crust is golden brown
4
Fudge
Ingredients ● ● ● ● ●
2 cup white sugar ½ cup cocoa 4 tbsp butter or margarine 1 cup milk 1 tsp vanilla extract
Directions 1. Grease an 8 x 8 inch square baking pan. Set aside. 2. Combine sugar, cocoa, and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again. 3. Place a candy thermometer in the pan and cook until the temperature reaches 238 degrees F (114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers. 4. Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat. 5. Pour into prepared pan and let cool. Cut into about squares when done cooling.
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Chocolate Cake Ingredients: Cake Layers - 2 cup(s) all-purpose flour - 1 cup(s) unsweetened cocoa - 1 1/2 teaspoon(s) baking soda - 1/4 teaspoon(s) salt - 3/4 cup(s) (1 1/2 sticks) butter or margarine, softened - 1 cup(s) packed brown sugar - 1 cup(s) granulated sugar - 3 large eggs - 2 teaspoon(s) vanilla extract - 1 1/2 cup(s) low-fat buttermilk Frosting: - 1/3 cup(s) unsweetened cocoa - 1/3 cup(s) boiling water - 1 cup(s) (2 sticks) butter or margarine, softened - 2 tablespoon(s) confectioners' sugar - 12 ounce(s) semisweet chocolate, melted and cooled Directions: 1. Prepare cake layers: Preheat oven to 350°F. Grease three 8-in. round cake pans. Line bottoms with waxed paper; grease paper. Dust pans with flour.
2. On another sheet of waxed paper, combine flour, cocoa, baking soda, and salt. In large bowl, with mixer at low speed, beat butter and brown and granulated sugars until blended. Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with rubber spatula. 3. Spoon batter evenly among prepared pans. If necessary, stagger pans on 2 oven racks, placing 2 on upper rack and 1 on lower rack, so that top pans are not directly above bottom one. Bake 22 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes. With small knife, loosen layers from sides of pans; invert onto wire racks. Carefully remove and discard waxed paper; cool completely, about 45 minutes. If 6
you like, wrap layers well and store at room temperature up to 1 day or freeze up to 1 month. Bring to room temperature before frosting cake. 4. Meanwhile, prepare frosting: In small bowl, combine cocoa and boiling water, stirring until smooth. In large bowl, with mixer at medium-high speed, beat butter and confectioners' sugar 5 minutes or until fluffy. Reduce speed to medium-low; add melted chocolate, then cocoa mixture, beating until smooth and occasionally scraping bowl with rubber spatula. If frosting is too runny, refrigerate until just stiff enough to spread. 5. Assemble cake: Place 1 cake layer bottom side up on cake plate; spread with 1/3 cup frosting. Top with second layer, bottom side up; spread with 1/3 cup frosting. Place remaining layer bottom side up on top. Spread remaining frosting over sides and top of cake.
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Cinnamon Roll Cake
Ingredients ●
Base ○ ○ ○ ○ ○ ○ ○ ○
3 cups flour 1/4 teaspoon salt 1 cup sugar 4 teaspoons baking powder 1 1/2 cups milk 2 eggs 2 teaspoons vanilla 1/2 cup butter, melted
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Topping ○ 1 cup butter, softened ○ 1 cup brown sugar ○ 2 tablespoons flour ○ 1 tablespoon cinnamon
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Glaze ○ 2 cups icing sugar ○ 5 tablespoons milk ○ 1 teaspoon vanilla
Directions 1. Preheat oven to 350F. Prepare a 9 x 13 baking pan (buttered). 2. Mix all of the base ingredients together, with the exception of the butter. Add the melted butter last, and then pour into your prepared pan, 3. Mix all of the topping ingredients together in a separate bowl. Mix well. Drop by teaspoonful over the base, as evenly as you can over the entire base. Take a butter knife and swirl the topping into the base. Pop into the oven and bake for 28-30 minutes. 4. While the cake is baking, prepare the glaze and set aside. 5. Remove from oven and glaze the cake while still warm. 8
Apple Crisps
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Peanut Butter Chocolate Chip Cookies Ingredients ● ● ● ● ● ● ● ● ● ●
1 cup creamy peanut butter 1/2 cup unsalted butter, room temp. 1 cup brown sugar 1 egg 3 tbs 2% milk 1 tsp vanilla extract 1.5 cups all purpose flour 3/4 tsp baking powder 1/4 tsp salt 1 cup mini chocolate chip
Directions 1. Preheat oven to 375 F. Line 2 cookie sheets with parchment paper. 2. In a large bowl, using a hand mixer, mix the peanut butter, butter and sugar until blended. Beat in the egg, milk and vanilla. 3. In a medium bowl, whisk together the flour, baking powder and salt. 4. Add the dry mixture to the wet, a little at a time, and mix to combine. Form balls and place on cookie sheets. Using a fork, flatten the tops. 5. Bake for 8-10 minutes. DO NOT OVER BAKE, even if they look undercooked. They will be perfectly soft & chewy.
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Chocolate Oatmeal Cookies
Chocolate Oatmeal No Bake Cookies 1/2 C Butter 2 C Sugar 1/2 C Milk 4 Tbsp Cocoa 1/2 C Peanut Butter 3- 3 1/2 C Quick cooking Oats 2 tsp. Vanilla Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.
11
Chocolate Chip Cookies
Ingredients ● ● ● ● ● ● ● ● ●
8 tablespoons of salted butter ½ cup white sugar ¼ cup packed light brown sugar 1 teaspoon vanilla 1 egg 1½ cups all purpose flour ½ teaspoon baking soda ¼ teaspoon salt ¾ cup chocolate chips
Directions 1. Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn't be hot - but it should be almost entirely in liquid form. 2. Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed for 10-15 seconds. 3. Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle. Add the chocolate chips and incorporate with your hands. 4. Roll the dough into large balls and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. DO NOT OVERBAKE. 5. Let cool on the pan for a good 30 minutes.
12
Ambrosia
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20-oz. can pineapple chunks, drained 11-oz. can mandarin oranges, drained 12 oz. jar maraschino cherries, drained 8 oz tub Cool Whip 6 oz plain, thick Greek yogurt 1 cup sweetened flaked coconut 1 cup miniature marshmallows
Instructions 1. Place fruits and coconut flakes in a large serving bowl. Toss to combine. 2. Whisk together the cool whip and yogurt. Fold into the fruit. 3. Fold in mini marshmallows, and using a rubber spatula gently mix together until all combined. 4. Serve immediately, or cover and chill at least 4 hours or overnight.
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