Sweets C Treats Samantha
Barca
Contents Apple Cake .............................................................................. 1 & 2 Chocolate Chip Ricotta Cookies ..................... 3 & 4 Cream Cheese Cookies ................................................ 5 & 6 Cream Cheese Pound Cake ................................. 7 & 8 Fresh Fruit Cobbler .................................................... 9 & 10 Glazed Almonds ................................................................11 & 12 Lemon Tartlets .................................................................. 13 & 14 Macadamia Brownie Tart ................................. 15 & 16 No Bake Chocolate Truffles .............................17 & 18 Rocky Road Bars ........................................................19 & 20 Salted Chocolate Crinkle Cookies .............21 & 22 Sweet and Salty Almond Bark ............. 23 & 24
Table of
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Apple Cake
From the kitchen of: Tina Barca
Ingredients:
3 cups flour
2 cups sugar
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
3 cups of apples, peeled and diced
2 eggs
1 cup canola oil
1 tsp. vanilla
Directions:
1. Preheat the oven to 350 degrees.
2. Mix flour, sugar, baking soda, cinnamon, and salt together in a large bowl using a spoon.
3. Make a well in the dry ingredients, then add the eggs, oil, and vanilla. Slightly mix together using a spoon.
4. Add the apples and mix until fully incorporated.
5. Pour mixture into a greased 13x9 rectangle pan.
6. Bake for 45 to 50 minutes.
7. Remove from oven and cool on a wire rack.
8. Cut and serve warm or at room temperature.
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Chocolate Chip Ricotta Cookies
From the kitchen of: Samantha Barca
Ingredients:
1 stick butter, softened
1 cup sugar
2 eggs
8 oz. ricotta
1 tsp. vanilla
2 1/2 cups flour
2 tsp. baking powder
1 cup mini chocolate chips
Directions
1. Preheat the oven to 350 degrees.
2. Cream together the butter and the sugar in a stand mixer on mediumhigh speed.
3. Add in the eggs, ricotta, and vanilla. Beat together until blended.
4. Add in the flour and baking powder. Beat together until a dough forms.
5. Add in chocolate chips by hand folding them into the dough.
6. Using a cookie scoop, scoop out dough onto an ungreased cookie sheet. Place 1 inch apart on baking sheets.
7. Bake for 18 minutes.
8. Remove from oven and let cool on the baking sheet for 3 minutes.
9. Carefully place cookies on a wire rack to cool completely.
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5
Cream Cheese Cookies
From the kitchen of: Samantha Barca
Ingredients
1/2 cup butter, softened
1 1/2 oz. cream cheese
1/4 cup sugar
1/2 tsp. vanilla
1 cup sifted flour
Sanding sugar of your preferred color
Directions
1. Preheat the oven to 375 degrees.
2. Cream the butter and cream cheese together in a stand mixer.
3. Add the sugar and mix well.
4. Add the vanilla. Beat together until blended.
5. Slowly add in the flour. Beat together until a dough forms.
6. Fill a cookie press then press the dough onto an ungreased cookie sheet.
7. Decorate with the sanding sugar.
8. Bake for 8 to 10 minutes.
9. Cool on a cookie sheet for 2 minutes.
10. Carefully place cookies on a wired rack to cool completely.
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Cream Cheese Pound Cake
From the kitchen of: Peggy Squazzo
Ingredients:
1 stick of butter, softened
1 stick of margarine, softened
8 oz. cream cheese, softened
2 cups Presto cake flour
6 eggs
1 tsp. vanilla
1/2 cup chocolate chips
Directions:
1. Preheat the oven to 350 degrees.
2. Cream together the butter, margarine, and cream cheese using a stand mixer until light and fluffy.
3. Add the sugar and mix well.
4. Add the eggs, one at a time.
5. Add the vanilla.
6. Add the flour and mix well.
7. Add the chocolate chips.
8. Pour the mixture into a greased bundt pan or large loaf pan.
9. Bake for 45 to 55 minutes, using a toothpick to check for doneness.
10. Remove from the oven and cool completely on a wire rack.
11. Once fully cooled, remove from the pan to serve.
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9
Fresh Fruit Cobbler
From the kitchen of: Samantha Barca
Ingredients:
4 cups of fresh fruit (cleaned, pitted, and sliced)
1/2 cup butter, softened
1 1/2 cup sugar (divided)
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1/2 tsp. vanilla
1 tsp. cornstarch
1 cup boiling water
Directions:
1. Preheat the oven to 375 degrees.
2. Place fruit in a lightly greased 12x8x2 baking dish.
3. Cream together the butter and 3/4 cup of sugar in a stand mixer on medium speed.
4. Combine all of the dry ingredients in a small bowl.
5. Add the dry ingredients to the butter mixture and blend together well.
6. Add the mix and vanilla.
7. Pour the mixture over the fresh fruit.
8. Combine the remaining 3/4 cup of sugar, cornstarch, and boiling water.
9. Pour this sugar mixture over the batter.
10. Bake for 45 to 50 minutes.
11. Remove from oven and let cool for at least 30 minutes prior to serving.
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Glazed Almonds
From the kitchen of: Walt Disney World
Ingredients:
1/3 cup butter
2 egg whites
Pinch of salt
1 cup sugar
16 oz. almonds
4 tsp. cinnamon
Directions:
1. Place butter on 15x10 pan, then place into the oven.
2. Preheat oven to 325 degrees.
3. Beat the egg whites and the salt until frothy.
4. Gradually add the sugar to the egg whites, beating until stiff peaks form.
5. Gently fold in the almonds and the cinnamon.
6. Remove the pan from the oven and pour the mixture onto the pan. Stir the mixture to become coated with the butter.
7. Bake, stirring the mixture every 10 minutes, until the almonds are crisp, about 40 minutes.
8. Serve warm or at room temperature.
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13
Lemon Tartlets
From the kitchen of: Samantha Barca
Ingredients:
Tart Shells:
1/2 cup butter
1/3 cup sugar
1 egg white
1 1/4 cups flour
Filling:
2 eggs
1/3 cup sugar
1 tbsp. butter, melted and cooled
3 tbsp. lemon juice
2 tsp. lemon zest
Directions:
1. Preheat oven to 325 degrees.
2. Spray mini muffin pans with cooking spray.
3. Cream the butter and sugar in a stand mixer until light and fluffy.
4. Add egg white, and blend well.
5. Add flour and mix just until well blended.
6. Divide the dough into 24 pieces and press into the mini muffin pans to form tart shells.
7. For the filling, lightly whisk the eggs.
8. Whisk in the sugar, butter, lemon juice, and lemon zest. Mix well.
9. Evenly pour the filling into the tart shells.
10. Bake 20 to 22 minutes or until the edges are light golden brown.
11. Remove from the oven to cool on a wire rack for 5 minutes.
12. Remove from pan to cool completely.
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15
Macadamia Brownie Tart
From the kitchen of: Phyllis Silva
Ingredients:
1/2 cup sifted flour
2 large eggs
1 cup sugar
1 tsp. vanilla
3/4 cups butter, melted and cooled
1 cup semisweet chocolate chips, melted and cooled
1 1/4 cup macadamia nuts
1 pre-made pie crust
Directions:
1. Preheat the oven to 400 degrees.
2. Lightly dust the countertop with flour.
3. Roll out the pre-made pie crust large enough to fit a tart pan.
4. Place the pie crust into the tart pan and set aside in the refrigerator.
5. In a large bowl, whisk together the eggs, sugar, and vanilla.
6. In a separate bowl, whisk together the flour, salt, and melted butter. Add the chocolate to this bowl and mix well.
7. Combine the sugar mixture and the chocolate mixture.
8. Pour the filling into the tart shell.
9. Top the filling with the macadamia nuts.
10. Bake for 10 minutes.
11. Reduce the oven to 350 degrees and bake for an additional 35 minutes.
12. Remove from oven and cool completely on a wire rack.
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No Bake Chocolate Truffles
From the kitchen of: Samantha Barca
Ingredients:
1 package of Oreos (not family size or double stuffed)
1 package of cream cheese
1 bag of Ghirardelli chocolate chips
Colorful ball sprinkles
Directions:
1. Using a food processor, pulse the full package of Oreo cookies and cream cheese together. Do not over-mix.
2. In a microwave-safe bowl, melt 1/4 of the bag of chocolate chips.
3. Roll the Oreo mixture into 3/4 inch-sized balls. Place on a tray lined with wax paper.
4. Coat the balls with chocolate and decorate them with sprinkles. Place back onto the lined tray to dry.
5. Repeat steps 2-4 until all the mixture is used.
6. Place the tray into the refrigerator to chill for a minimum of 4 hours prior to serving.
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Rocky Road Bars
From the kitchen of: Lori Ford
Ingredients:
12 oz. semisweet chocolate chips
14 oz. can sweetened condensed milk
2 tbsp. butter
2 cups dry roasted peanuts
10 oz. mini marshmallows
Directions:
1. Place chocolate chips sweetened condensed milk, and butter into a large saucepan and heat until the chocolate and the butter are melted, stirring constantly.
2. Remove from the heat and stir in the marshmallows and the peanuts.
3. Quickly spread this mixture into a 13x9 pan lined with wax paper.
4. Chill in the refrigerator for at least 2 hours.
5. Cut into bars and store in an airtight container in the refrigerator.
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21
Salted Chocolate Crinkle Cookies
From the kitchen of: Vickie Barca
Ingredients:
6 oz. semisweet chocolate chips, melted and cooled
6 tbsp. butter, melted and cooled
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
2 tsp. baking powder
1/4 tsp. salt
4 eggs
1 1/2 cup sugar
1 tsp. vanilla
1/2 cup powdered sugar
12 oz. bag of Hershey’s Special Dark Chocolate Kisses
Coarse sea salt for sprinkling
Directions:
1. Mix flour, cocoa powder, baking powder, and salt in a small bowl.
2. Mix together the eggs, sugar, and vanilla in a stand mixer on high speed until smooth and light in color.
3. At low-speed beat in the melted chocolate and butter until blended.
4. Mix in the flour mixture until blended. The dough will be very soft.
5. Cover and refrigerate the dough overnight.
6. Preheat the oven to 325 degrees.
7. Line cookie sheets with parchment paper.
8. Place powdered sugar in a small bowl. Roll 1 tbsp. of dough per cookie into a ball. (Use cooking spray on your hands to form the balls.)
10. Roll each ball in powdered sugar, then place on parchment lined cookie sheet, at least 3 inches apart.
11. Bake for 10 minutes or until the tops are puffed and crinkled.
12. Remove from the oven. Place one Kiss on top of each cookie, pressing lightly to secure.
13. Place tray back into oven for 5-15 seconds or until the Kisses are shiny.
14. Remove from oven and sprinkle sea salt on each Kiss.
15. Set the tray on a wire rack to cool for 2 minutes.
16. Remove cookies from the tray to the wire racks to cool completely.
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23
Sweet and Salty Almond Bark
From the kitchen of: Vickie Barca
Ingredients:
16 oz. bittersweet chocolate, coarsely chopped
16 oz. white chocolate, coarsely chopped
2 cups salted whole almonds
2 tbsp. coarse sea salt
Directions:
1. Preheat the oven to 250 degrees.
2. Line a cookie sheet with parchment paper.
3. Sprinkle the parchment paper with the chopped chocolates.
4. Bake for 5 to 7 minutes, or until the chocolate is softened.
5. Cool for 2 to 3 minutes.
6. Using a small rubber spatula, swirl the two chocolates together.
7. Sprinkle on the almonds, pressing lightly to make them stick. Sprinkle on the sea salt.
8. Cool to room temperature, then place the cookie sheet into the refrigerator to cool completely.
9. Cut into small to medium prices.
10. Store in an airtight container in the refrigerator until serving.
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