Café Recipes: Spring 2018 Desserts

Flamingo Planets/Strawberry Cake Balls (6 February):
1 box Duncan Hines strawberry cake mix, prepared and baked
1/2 can Strawberry Frosting
1/4 can Cream Cheese Frosting
6-8 ounces chocolate or 1 package chocolate bark
1-2 ounces white chocolate for garnish (optional)
Sprinkles

Prepare cake mix and bake as directed using a 9 x 13 cake pan.
Let cake cool completely. Using your hands, remove cake from pan and crumble into a large bowl
Add frosting and mix until a pink dough forms.(you can use a fork or electric mixer, but I like to just use my hands, squishing it between my fingers to fully incorporate).
Roll in 1-inch balls and place on parchment paper lined sheet pan. Freeze the balls for at least 1 hour, until firm but not frozen. Right before removing from freezer, melt chocolate in the microwave in 30 second increments until melted completely. Using a fork or toothpick, dip balls in chocolate and gently move it around, just until coated. Lift it out, allowing any excess chocolate to drip off. Place on parchment lined pan. Push off fork using a spoon, or remove toothpick. Decorate with sprinkles while wet. Drizzle with melted white chocolate once dry.
Refrigerate immediately to set.



Sweet Potato Latkes (13 February):
3 pounds of shredded sweet potatoes pressed to removes as much water as possible (you can place them in a towel and wring them out to make them super dry.
2.5 cups of pumpkin
4 eggs
0.5 cup honey
3 tablespoons cinnamon
a pinch of nutmeg
1/2 cup coconut oil
1.5-2 cups rice flour

Mix together well. drop spoon fulls onto parchment paper and flatten a bit. bake at 425 for 8 minutes. flip and bake for another 4 minutes. allow to cool on pan.

Icing:
3/4 cup honey
1/2 cup coconut oil
2 tablespoons corn starch
1 tablespoon cinnamon
1 teaspoon tumeric
1 teaspoon lemon grated lemon peel
2 teaspoons of salt

Combine & whip together.



Chocolate Chip Brownies (20 February):
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
1/2 cup (1 stick) butter or margarine, cut into pieces
3 large eggs
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup chopped nuts

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
MELT 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir inremaining 1 cup morsels and nuts. Spread into prepared baking pan.
BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.

Peanut Butter Swirl Brownies (20 February):
1/2 cup melted butter
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
4 -6 teaspoons of natural creamy peanut butter

Preheat oven to 350 degrees.
Mix together melted butter, and sugars.
Add eggs and vanilla, stir.
Mix in flour, cocoa powder, baking powder, and salt.
Pour brownie batter into a 11x7inch pan.
Drop teaspoons of peanut butter onto the batter.
Using a butter knife swirl peanut butter in a figure eight pattern.
Make sure to incorporate the peanut butter through out the batter, but DO NOT over mix.
Over "swirling" will mix the batter and you will not get the visual peanut butter effect.
Bake for 20-30 minutes. Cool in pan. Cut and enjoy!



Red Velvet Cheesecake (27 February):
1 tablespoon unsalted butter, for pan
Red Velvet Brownie Layer:
1 stick unsalted butter
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
Pinch salt
1 tablespoon red food coloring
1 teaspoon vinegar
2 eggs
3/4 cup all-purpose flour
1/4 cup chopped toasted walnuts
Cream Cheese Layer:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/8 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Butter an 8 by 8-inch baking pan, and set aside.

Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.

Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.



Thai Mango Sticky Rice (27 March):
1 tablespoon olive oil
1 1/2 cups long-grain rice
1 (14-ounce) can unsweetened coconut milk
2/3 cup water
1 teaspoon salt
1 large ripe mango, peeled and cubed

In a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, water, and salt; bring to a boil. Stir in the mango. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed. Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving.



Berry Spring Cupcakes (3 April):
Lemon cake mix, made into cupcakes

Icing:
1 cup berries
1 Tbsp sugar
1 cup unsalted butter, room temperature
2-3 cups powdered sugar, sifted
1 tsp vanilla

In a saucepan over medium heat, cook the berries and sugar together. Use a wooden spoon to break the berries apart. Simmer until significantly reduced — you should have about 1/3 cup of liquid. Remove from the heat and let cool before proceeding.
With a mixer, cream the butter together with the cooled berries and 1 cup of powdered sugar. Mix until completely smooth, then add the vanilla and remaining powdered sugar to your desired consistency.



Oatmeal Chocolate Chip Cookies (10 April):
1.5 C Butter at room temperature
1 C white Sugar
1 C brown Sugar
2 eggs
2 tsp vanilla
2 tsp cinnamon (I like to put in more)
2 tsp Baking Soda
.5 tsp Salt
2 C flour
3 cup oatmeal
2 cups chocolate Chips

Whip the butter in a mixer for 60 seconds. Add the sugar and mix for 30 seconds, add the next 5 ingredients and mix well. Mix at low speed in the flour, then the oatmeal. Finally add the chocolate chips. Bake for 12 minutes at 375 or until they begin to brown. Let cool for one minute on the pan and then remove to a towel or cooling rack.