These warm soufflés are rich with chocolate and perfumed with cinnamon and cayenne. The cayenne is such a great little sneaky surprise.
Nana’s Apple Cake has quite the following. The incredibly moist texture has to be the reason for its popularity. It’s perfect as a breakfast cake and, with a light dusting of powdered sugar, doubles as a dessert.
These Peach Pops are silky and have a distinct peachy flavor, but not too sweet. Children and grown-ups will both love these Peach Pops on a hot summer day.
Peach cobbler is easy to make and can feed a crowd. It’s my “go to” dessert when peaches are in season and I need a big dessert. Easy Peach Cobbler screams summer!
Strawberry Rhubarb Pie
I’m all about rhubarb right now. I’ve been making rhubarb jam and now rhubarb pies. These pies are so easy to make and taste divine!
INGREDIENTS
2 Cups Hulled & Sliced Strawberries
2 Cups Diced Rhubarb
1 Tablespoon Lemon Juice
2 Cups Sugar
1/4 Cup Unbleached Flour
3 Tablespoons Quick Cooking Tapioca
3 Beaten Eggs
1/8 Teaspoon Kosher Salt
1/8 Teaspoon Ground Cinnamon
1 Double Pie Crust
In a large-size bowl, combine strawberries, rhubarb, and lemon juice. In a medium-size bowl, combine sugar, flour, tapioca, eggs, kosher salt, and cinnamon. Stir sugar mixture into rhubarb mixture and set aside for 15 minutes. Preheat your oven to 400 degrees. Place 1 pie crust in an ungreased 9 inch glass or ceramic pie plate. Press crust firmly against sides and bottom. Spoon filling into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal. Flute edges. Cut slits or shapes in several places in top crust. Place in oven and bake for 15 minutes or until crust is light golden brown. Place cookie sheet on oven rack below pie in case of spillover. Reduce oven temperature to 350 degrees. Bake another 40 to 50 minutes longer or until golden brown. Remove from oven and let cool completely before serving. Makes 1 pie – serves 8.
© Victoria Hart Glavin
Double Yum Cookies
If you love chocolate then you’ll love my Double Yum Cookies!
INGREDIENTS
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Cup Softened Unsalted Butter
1 Teaspoon Kosher Salt
3/4 Cup Sugar
3/4 Cup Packed Brown Sugar
1 Tablespoon Vanilla Extract
2 Large Eggs
20 Ounces Bittersweet Chocolate Chips (60% Cacao)
1 Cup Chopped Pecans or Walnuts (Optional)
Preheat your oven to 350 degrees. In a large-size bowl combine flour, baking soda, and kosher salt. Set aside. In another large-size bowl beat together butter and sugars until creamy. Add vanilla. Add eggs one at a time until incorporated. Slowly add flour mixture into wet mixture. Stir in chocolate and nuts if you’re using them. Drop by tablespoon onto parchment paper lined baking sheets. Place in oven and bake for 10 minutes or until golden brown. Remember each oven heats differently. Remove from oven and let cool on baking sheet for 10 minutes before removing. Transfer to serving plate. Makes about 48 cookies.
© Victoria Hart Glavin
Chocolate Soufflés
Soufflés really aren’t that hard to make. To make sure that your soufflés rise always use eggs at room temperature and make sure you don’t over-fold your mixture before baking.
INGREDIENTS
1 1/3 Cups Milk
1/8 Cup Butter
Seeds From 1 Vanilla Pod
1/3 Cups Unbleached Flour
2 1/2 Ounces Chopped Dark Chocolate (Good Quality)
4 Eggs
1/4 Cup Sugar
4 Teaspoons Rum
1/8 Teaspoon Kosher Salt
Preheat your oven to 375 degrees. Grease 4 ramekins with butter and add a small amount of sugar. Turn to coat the sides and bottom. Tap out any excess. In a small-size saucepan heat 1 cup milk with butter and vanilla seeds over a medium-low heat. In a small-size bowl mix remaining milk with flour until smooth. Stir into hot milk and simmer for 5 minutes. Stir continuously. Remove from heat and let cool slightly before mixing in chopped chocolate and 1 egg. Separate remaining 3 eggs. Beat egg whites with kosher salt to form peaks. Place in fridge and chill. Beat egg yolks with sugar and run until a thick, light mixture forms. Mix with cooled milk mixture. Tip beaten egg whites onto mixture and fold through (do not over-fold). Divide soufflé mixture equally between the four ramekins. Place in oven and bake for 10 to 20 minutes until puffy. Serve immediately. Serves 4
© Victoria Hart Glavin
Super Easy Coconut Cupcakes
These cupcakes are so easy to make. They get their coconut flavor from coconut milk.
INGREDIENTS
10 Tablespoons Softened Unsalted Butter
1 Cup Sugar
1/2 Teaspoon Kosher Salt
2 Large Eggs (Room Temperature)
2/3 Cup Plus 2 Tablespoons Coconut Milk (Divided)
1/2 Teaspoon Coconut Extract
1 Cup Shredded Sweetened Coconut
1 1/4 Cups Cake Flour
1 1/2 Teaspoons Baking Powder
1 1/4 Cups Powdered Sugar
Preheat your oven to 350 degrees. Line 12 cup muffin pan with cupcake liners. In large-size bowl whisk butter, sugar, and kosher salt until light and creamy. Whisk in eggs, one at a time, until combined. Whisk in 2/3 cup coconut milk, coconut extract, and 1/2 cup coconut. Add flour and baking powder to bowl and whisk until combined. Spoon batter into liner cups. Place in oven and bake for 20 minutes. Remember that each oven heats differently. Remove from oven and let cool in pan for 5 minutes. Remove and transfer to wire rack to cool completely before icing.
To make icing: Stir powdered sugar and remaining 2 tablespoons coconut milk in bowl until smooth. Adjust with more sugar or coconut milk to achieve a thick glaze consistency. Add a drop of vanilla or coconut extract if desired.
Spoon glaze over cupcakes and sprinkle with remaining shredded coconut. Transfer to serving platter. Serves 12
© Victoria Hart Glavin
Chocolate Checkerboard Cookies
These cookies are beautiful. They take some work, but are worth it.
INGREDIENTS
3/4 Cup Softened Butter
3/4 Cup Sugar
1 Teaspoon Vanilla Extract
2 Eggs
4 1/2 Cups Unbleached Flour
2 Teaspoons Baking Powder
1 Teaspoon Milk
2 Tablespoons Unsweetened Cocoa Powder
Grease several baking sheets. Divide butter and sugar equally between two medium-size bowls. To make vanilla dough: In a bowl, beat half of butter and sugar until light and fluffy. Beat in vanilla and 1 egg. In another bowl, sift half of the flour and 1 teaspoon baking powder. Blend in with spoon, then work by hand to form a smooth dough. To make chocolate dough: Make chocolate dough in same way with remaining butter, sugar and egg, adding milk and sifting in cocoa powder with remaining flour and baking powder. Divide each portion of dough into 4 equal pieces. On a floured surface, roll each piece of dough into a rope 12 inches long. Place 1 chocolate rope next to a vanilla one. Place a chocolate one on top of a vanilla one and a vanilla one on top of the chocolate. Press firmly together to form a square. Wrap in plastic wrap. Repeat with remaining dough. Refrigerate for 1 hour. Preheat oven to 350 degrees. Cut dough into 48 slices and place on baking sheets. Bake 20 minutes until lightly browned. Remove from oven and cool on wire racks. Makes 48 cookies.
© Victoria Hart Glavin
Flourless Peanut Butter Cookies
Great for Passover or anytime especially if you are not into gluten.
INGREDIENTS
1 Cup Organic Natural Chunky Peanut Butter
1 Cup Sugar
1 Teaspoon Vanilla Extract
1 Large Egg (Lightly Beaten)
Preheat your oven to 350 degrees. In a medium-size bowl mix together peanut butter, sugar, vanilla, and lightly beaten egg until well combined. Line baking sheets with parchment paper. Spoon 1 tablespoon of mixture onto baking sheets about 1 inch apart. Flatten a bit. Place in oven on middle rack. Bake for 10 minutes until edges are golden. Remember that each oven heats differently. Remove from oven and let sit on baking sheet for 5 minutes. Remove cookies and transfer to wire racks to cool. Repeat until you have baked all of the cookies. Makes about a dozen and a half cookies.
© Victoria Hart Glavin
