Wednesday, April 22, 2009

Hazelnut Chocolate Pudding Cups

This grown-up version of a childhood favorite is my new favorite dessert. Hazelnut chocolate pudding is fluffy, sweet and full of flavor. Marbleized swirls of velvety whipped cream, dark chocolate and hazelnut are accompanied by crunchy vanilla cookies. This is an elegant dessert that is quick and easy to make.

Hazelnut Chocolate Pudding Cups
(Recipe yields 2 large pudding cups)

Here's what you'll need:
2 C of whipped cream
1/2 box of your favorite instant chocolate pudding
2 generous tablespoons of hazelnut chocolate spread
4 of your favorite sugar cookies, graham crackers or chocolate wafers - crumbled
1 square chopped of a chocolate hazelnut candy bar

In a medium bowl combine whipped cream and instant chocolate pudding powder together. Fold in hazelnut spread gently, creating marbled peaks and swirls of creamy pudding.

Place a few spoonfuls of pudding into a small dessert cup. Add crumbled cookies or wafers on top, followed by more pudding. Garnish with chopped chocolate bar pieces or chocolate chips and enjoy!

Y ~ squarebakery

Wednesday, April 15, 2009

Cherry Amaretti Cookies

Amaretti cookies or almond macaroons are light, crisp and delightful. In my recipe, cherries and vanilla are infused into the almond base to create an ambrosial cookie experience.

Cherry Amaretti Cookies have a crunchy texture and a soft, sweet almond center. Sprinkle with powdered sugar or enjoy them plain, either way they are delicious.

Cherry Amaretti Cookie Recipe
Preheat oven to 400 degrees

You will need:
1 stick of unsalted, organic butter
1 7 oz can of almond paste
2 teaspoons of vanilla
1 egg
1/2 C sifted powdered sugar
2-1/4 C cake flour
1/4 teaspoon salt
1/2 can of chopped cherry pastry filling


Cream butter, almond paste, vanilla and egg with electric mixer. Stir dry ingredients – powdered sugar, cake flour and salt together and blend into butter mixture. Gently fold in cherry pastry filling, but do not mix in completely.

Drop dough by the teaspoonful on an ungreased cookie sheet and bake for 15 minutes. While warm, dust cookies with powdered sugar.

Y~ squarebakery

Tuesday, April 7, 2009

Guava Butter Cream Frosting

Vanilla cupcakes are given a punch of flavor with tangy, guava butter cream frosting. A splash of Prosecco and lemon zest gives this spread a little tartness that pairs nicely with the sweet vanilla cake. Embellish these frosted, springtime cupcakes with non perils and fresh strawberries. Enjoy!

Y~ squarebakery

Guava Butter Cream Frosting
1 stick of organic unsalted butter - room temp
10 X (2 lb bag) powdered sugar
1 Tablespoon of vanilla
3 Tablespoons of lemon juice
8 oz Jar of guava fruit spread - unsweetened

1 Tablespoon of grated lemon zest
Splash of Prosecco (optional)
Non perils and fresh strawberries for decoration

Blend butter, vanilla, lemon juice, lemon zest and guava fruit spread together. Slowly add in the powdered sugar, a splash of Prosecco and mix into a delicious creamy frosting. Spread on vanilla cupcakes or between your favorite sugar cookies.