Raspberry Cobbler
Easy and delicious! Enough said!
INGREDIENTS
2 tablespoons Unsalted Butter
2 Tablespoons Olive Oil
1 Cup White Whole Wheat Flour
1 1/2 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
1/2 Cup Sugar
1 Cup Milk
1 Teaspoon Vanilla Extract
12 Ounces Fresh or Frozen Raspberries
Preheat oven to 350 degrees. Add butter and olive oil to an 8-inch square baking dish and place in oven to melt for 5 minutes. In a large-size bowl combine flour, baking powder, kosher salt, and sugar. Add milk and vanilla. Stir to form a smooth batter. Add melted butter and oil to mixture. Pour batter into hot baking dish. Pour raspberries over batter evenly. Bake for 50 to 60 minutes until golden brown. Remove from oven and let cool for 15 minutes before serving. Serves 4
© Victoria Hart Glavin
Ginger Chocolate Chip Cookies
I have really been in the baking mood lately. I made these delicious ginger chocolate chip cookies. I used dark chocolate chips, but you can use any kind of chocolate chips you want.
INGREDIENTS
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Cup Softened Butter
1 1/2 Cups Turbinado Sugar
1 Teaspoon Vanilla Extract
2 Large Eggs (Room Temperature)
10 Ounces Dark Chocolate Chips
7 Ounces Crystallized Ginger Chips
Preheat your oven to 375 degrees. In a small-size bowl combine flour, baking soda and kosher salt. In a large-size bowl beat butter, sugar and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and ginger chips. Drop by rounded tablespoon onto parchment paper lined baking sheets. Place in oven and bake for 9 to 11 minutes until golden brown. Remember that each oven heats differently so check at 9 minutes. Remove from oven and cool on baking sheets for 2 minutes. Remove cookies to wire racks to cool completely. Makes about 4 dozen cookies.
© Victoria Hart Glavin
Dark Chocolate Chip Macadamia Nut Rice Krispie Treats
I think everyone loves Rice Krispie Treats so I decided to give the original recipe a fancy makeover by adding toasted chopped macadamia nuts and dark chocolate chips. The result is unbelievably delicious.
INGREDIENTS
1/2 Cup Butter
20 Ounces Regular Marshmallows
1 Cup Toasted & Rough Chopped Macadamia Nuts
2 Cups Dark Chocolate Chips
6 Cups Rice Krispie Cereal
Preheat your oven to 350 degrees. On a parchment paper lined baking sheet spread out the macadamia nuts. Place in oven for 10 minutes. Remove from oven and let cool completely. Rough chop nuts and set aside. Line a 13x9x2 inch pan and either coat with cooking spray or grease with butter. In a large-size pot melt butter over a low heat. Add marshmallows and stir until completely melted. Remove from heat. You will need to work quickly at this point. Add macadamia nuts and stir. Add cereal and stir until well coated. Add chocolate chips and stir until combined. You don’t really want the chocolate to melt. Transfer mixture to pan. Using either a buttered spatula or wax paper evenly press mixture into pan until evenly distributed. Let cool completely. Cut into 2 inch squares or any size that you prefer. Transfer to serving platter and watch them disappear. Makes about 12 servings.
© Victoria Hart Glavin
Today Is Macaron Day! Get Your Free Macarons Today At These Locations
Today is the 5th Annual Macaron Day in New York City! You know that you love those soft and sweet French cookies so it’s time to celebrate them. We can thank Francois Payard for bringing us such delights. What a better way to celebrate the first day of spring than to get free macarons. Go on your own macaron crawl. Macaron Day was created by la Maison Pierre Herme Paris in association with Relais Desserts. There are 15 participants that will be handing out one macaron to each customer who asks with the special password “Macaron Day NYC.”
Bisous Ciao Macarons
101 Stanton Street
NYC 10002
212-260-3463
235 Bleecker Street
NYC 10012
212-675-6366
Bouchon Bakery
Bouchon Bakery at Tie Warner Center
Ten Columbus Circle, 3rd Floor
NYC 10019
212-823-9366
Bouchon Bakery at Rockefeller Center
One Rockefeller Plaza
NYC 10020
212-782-3890
Butterfield Market
1114 Lexington Avenue
NYC 10075
212-288-7800
Chantilly Patisserie
135 Parkway Road
Bronxville, NY 10708
914-771-9400
Éclair Bakery
305 East 53rd Street
NYC 10022
212-759-2253
E’picerie Boulud
1900 Broadway
NYC 10023
212-595-9606
FP Patisserie
1 West 58th Street at The Plaza Hotel
NYC 10019
212-759-1600
1293 Third Avenue at 74th Street
NYC 10021
212-717-5252
Francois Payard Bakery
210 Murray Street
NYC 10282
212-566-8300
116 West Houston Street
NYC 10012
212-995-0888
1775 Broadway at 58th Street
NYC 10019
212-956-1775
Macaron Café
161 West 36th Street
NYC 10018
212-564-3525
625 Madison Avenue
NYC 10022
212-486-2470
750 Third Avenue
NYC 10017
212-983-2370
Macaron Parlour
111 St. Marks Place
Btwn 1st Ave & Avenue A
NYC 10009
347-387-9169
560 Columbus Avenue
NYC 10024
212-799-9169
Mad-Mac “The Authentic French Macarons” At Bernardaud
499 Park Avenue at 59th Street
NYC 10022
973-225-0930
Michael Allen International Confectioner
At Fresh Fanatic Organic Market
275 Park Avenue
Brooklyn 11238
718-230-3360
Mille-Feuille Bakery
552 Laguardia Place
NYC 10012
646-626-6472
Spot Dessert Bar
13 St. Marks Place
NYC 10003
212-677-5670
Sugar and Plumm
377 Amsterdam Avenue
NYC 10024
212-787-8778
257 Bleecker Street
NYC 10014
212-388-5757
© Victoria Hart Glavin
Sfingi or St. Joseph’s Day Zeppole
It's Saint Joseph's Day and time to make Sfingi.
INGREDIENTS
Ricotta Cream Filling
One 15 Ounce Container Ricotta
3/4 Cup Confectioners’ Sugar
1 Teaspoon Vanilla Extract
1/4 Cup Mini Chocolate Chips
1 Tablespoon Finely Chopped Candied Citron Or Orange Peel
Dough
1 Cup Water
4 Tablespoons (1/2 stick) Unsalted Butter
1 Teaspoon Kosher Salt
1 Cup Unbleached Flour
4 Large Eggs
Vegetable Oil For Frying
Candied Cherries – Cut In Half For Garnish
2 Tablespoons Chopped Unsalted Pistachios For Garnish (Optional)
Confectioners’ Sugar
In a medium Bowl, whisk the ricotta, sugar and vanilla until smooth. Stir in the chocolate chips and candied fruit. Cover and refrigerate several hours or overnight.
To make the puffs, bring the water, the butter and the kosher salt to a boil over medium heat. Remove from the heat, add the flour all at once and stir well with a wooden spoon until the flour is completely incorporated.
Return the saucepan to medium heat. Cook, stirring constantly and turning the dough often, until the dough begins to leave a thin film on the bottom of the saucepan (about 3 minutes). This dries the dough so the puffs will be crisp. With a rubber spatula, scrape the dough into a large bowl. Beat in the eggs one at a time. Continue to beat until smooth – about 2 minutes more.
In a deep heavy saucepan or deep fryer, heat about 3 inches of oil until the temperature reaches 375° F on a deep frying thermometer or until a small bit of the dough dropped into the oil sizzles and turns brown in 1 minute. With a tablespoon, scoop up a rounded spoonful of batter and with another spoon; carefully push the dough into the oil so that it doesn’t splash. Continue to add the dough by the spoonful without crowding the pan. The dough will puff up and double in size so do not add too many at one time or they will stick together. Cook, turning them often, until the dough breaks open – about 4 minutes. Continue to cook 1 to 2 minute more or until crisp and golden brown. Remove the fritters with a slotted spoon or skimmer and place them on paper towels to drain. Repeat with the remaining dough. Let cool slightly.
With a small knife, split fritter partway open. Spoon the cream inside, allowing it to show through the split. Press a cherry half into the cream and sprinkle with pistachios (optional). (If it is not St. Joseph’s Day, you can just shake these, without the filling in a bag with confectioners’ sugar and serve like donuts).
Dust the sfingi with confectioners’ sugar. These are best right after they are made. Makes 12
© Victoria Hart Glavin
Perfect Blueberry Oatmeal Cookies
It’s important to get that chewy oatmeal cookie texture and this oatmeal cookie delivers. The dried blueberries are an outstanding compliment, which is what makes them Perfect Blueberry Oatmeal Cookies!
INGREDIENTS
1 Cup Softened Unsalted Butter
1 Cup Light Brown Sugar
3/4 Cup Sugar
2 Room Temperature Eggs
1 1/2 Cups Unbleached Flour
1 1/2 Teaspoons Kosher Salt
1 Teaspoon Baking Powder
1/2 Teaspoon Freshly Ground Nutmeg
3 Cups Old-Fashioned Rolled Oats
1 1/2 Cups Dried Blueberries
Preheat your oven to 350 degrees. In a large-size bowl cream the butter with an electric mixer until creamy. Add brown sugar and sugar. Beat for 3 minutes. Beat in eggs one at a time. Sift together flour, kosher salt, baking powder, and nutmeg. Gradually add flour mixture to butter mixture. Stir to blend with a rubber spatula. Stir in oats and dried blueberries. Line 2 baking sheets with parchment paper. Form dough into 2 inch diameter balls and place on baking sheets. Place in oven and bake for 12 to 15 minutes. Remember that every oven heats differently. You will want the bottom edges to turn a bit golden brown. Cookies will still be soft and feel a bit undercooked which is a good thing. Remove from oven and let sit on baking sheets for 5 minutes before removing to wire racks to cool. Let cookies cool for about 30 minutes before serving. Makes about 24 cookies.
© Victoria Hart Glavin
Mardi Gras Cream Caramel Dessert
Celebrate tonight with this delicious Cream Caramel Dessert. Your family will wish it were Mardi Gras every night!
INGREDIENTS
1 Cup Cold Water (Divided)
4 Teaspoons Gelatin
1 Cup Heavy Whipping Cream
1 1/2 Cups Whole Milk
3/4 Cup Sugar
1/2 Teaspoon Kosher Salt
3 Large Egg Yolks
1 Teaspoon Vanilla Bean Paste (I like to use Nielsen-Massey Vanilla Paste)
1 Teaspoon Vanilla Extract
In a small-size bowl pour in 1/4 cup cold water. Add gelatin and gently stir to help dissolve. Let gelatin sit for 5 minutes until gelled. In a small-size saucepan add the remaining cold water and bring to a simmer over a medium-high heat. Pour hot water onto gelatin. Stir until dissolved and then set aside. In a medium-size bowl beat the whipping cream to stiff peaks and then place in fridge. In a medium-size saucepan add milk, sugar, and kosher salt over a medium-high heat until milk is hot and starts to steam. Whisk occasionally. Place egg yokes in medium-size bowl and beat slightly. When milk mixture is hot, whisk into yolks by adding just a few drops at first and adding more little by little. This is very important, as you don’t want scrambled eggs. Pour milk and egg yolk mixture back into saucepan and bring to simmer over a very low heat. Make sure to stir frequently. When simmering cook for 2 minutes and stir constantly. Turn off heat and stir in gelatin and water mixture, vanilla bean paste, and vanilla extract. Strain twice through a fine mesh sieve and pour into a medium-size bowl. Pour ice water into a large-size bowl (1/3 full) and sit bowl of cream mixture inside the large bowl of ice water. Using a handheld electric mixer beat cream until cooled and starts to thicken. Remove whipped cream from fridge and gently fold whipped cream into cream mixture by adding a tablespoon at a time. Transfer mixture to individual serving ramekins and place in fridge for 3 to 5 hours until set. Serves 4 to 6.
© Victoria Hart Glavin
Truffle Brownies
I have been in the biggest chocolate mood for the past two weeks. These brownies are unbelievably delicious and easy to make, especially when you use the parchment paper as a liner. The dense and creamy texture is more like a confection than a brownie.
INGREDIENTS
2 Cups Dark Chocolate Chips
3 Tablespoons Unsalted Butter
3 Tablespoons Water
1 Cup Sugar
1/2 Teaspoon Kosher Salt
1 Teaspoon Vanilla Extract
3 Large Eggs (Room Temperature)
1/4 Cup Unbleached Flour
Move your oven rack to the center and preheat to 325 degrees. Line an 8 inch square pan with parchment paper. Leave edges long enough to easily use as handles to lift brownies out after baking. Place chocolate chips, butter and water into large-size bowl and microwave for 2 to 3 minutes. Stir well after each 30 second interval until smooth and all chocolate has melted. If chocolate mixture is too hot let it sit for a minute or two. With a wooden spoon beat in sugar, kosher salt and vanilla. Beat in eggs one at a time. Mixture should be smooth and glossy. Stir in flour until just combined. Pour batter into prepared pan and spread evenly. Place in oven and bake for 35 to 40 minutes. Remember that each oven heats differently so check at 35 minutes. The center will be moist so make sure not to overbake, as chocolate will harden up once it cools down. Remove from oven and place the pan of brownies on a rack. Cool for at least 3 hours. If you let cool overnight brownies will be easier to cut. Remove brownies from pan by lifting edges of parchment paper, place on counter and cut into two-inch squares. Makes about 16 brownies.
© Victoria Hart Glavin
Homemade Classic Truffles
Skip the candy shop and make your Valentine amazing Homemade Classic Truffles. To vary the truffles simply change the coating that you roll them in. Use cocoa powder, powdered sugar, or any kind of chopped nuts such as pistachios, cashews, macadamia nuts or pecans.
INGREDIENTS
12 Ounces Semisweet Chocolate Pieces
1/3 Cup Whipping Cream
4 Teaspoons Cherry Brandy, Hazelnut or Orange Liqueur
3 Tablespoons Finely Chopped Candied Cherries or Candied Orange Peel
Unsweetened Cocoa Powder; finely Chopped Toasted Nuts; And/Or Powdered Sugar
In a medium-size heavy saucepan combine chocolate pieces and whipping cream. Cook and stir constantly over low heat until chocolate melts. Remove saucepan from heat. Cool slightly. Stir in cherry brandy (or whichever liqueur you’ve chosen). Beat truffle mixture with an electric mixer on a low speed until smooth. Stir in candied cherries. Place in fridge for 1 1/2 to 2 hours or until mixture is firm. Line baking sheet with parchment paper. Shape chilled chocolate mixture into 1 inch balls. Roll balls in cocoa powder (or finely chopped toasted nuts, and/or powdered sugar) and place on the prepared tray. Let rest for 5 minutes. Store in a single layer in an airtight container in the refrigerator for up to 2 weeks. When ready to serve remove from fridge and let stand at room temperature for 30 minutes before serving. Makes about 25 truffles.
© Victoria Hart Glavin
Sweetest Taboo Flan
Not everyone is chocolate lover, but still deserves a delicious and sinful dessert. You will need six 4-ounce ramekins to make this dessert. Cooking the custard at relatively low heat gives you a creamy bottom half and a jellied top.
INGREDIENTS
1/4 Cup Sugar
1/3 Cup Sugar
2 Tablespoons Water
2 Large Eggs
1 Cup Heavy Cream
1 Cup Half & Half
1 1/2 Teaspoon Vanilla Extract
Preheat your oven to 325 degrees. In a medium-size heavy saucepan combine 1/4 cups sugar and 2 tablespoons water. Turn the heat to a medium-low. Cook until sugar dissolves. Turn the heat up to high and bring to a boil. Occasionally swirling the saucepan and brushing down the sides with a wet pastry brush. Cook for 6 minutes until caramel is medium-dark amber. You will need to work quickly. Divide caramel among the ramekins, coating the bottoms evenly. Let cool until hard. Gently whisk remaining 1/3 cup sugar and eggs in a medium-size bowl. Add cream, half & half, and vanilla extract. Gently whisk to combine, but do not aerate. Let sit for 5 minutes until sugar dissolves. Strain through a fine mesh sieve set over a medium-size pitcher to eliminate air pockets. Place ramekins in a roasting pan lined with a kitchen towel. Place pan on a large-sized rimmed baking sheet. Divide custard among ramekins. Pour hot water into roasting pan to reach a little more than halfway up the sides of the ramekins. Cover pan with foil, crimping to seal. Carefully transfer to the oven. Cook for 25 minutes. Rotate pan. Cook for another 20 to 25 minutes until custard is set, but the center still jiggles when the dish is nudged. Uncover roasting pan. Let flan cool in pan for 35 minutes. Remove ramekins and let cool completely. Cover with plastic and chill in the fridge overnight. Remove from fridge when ready to serve. Let stand for 10 minutes before serving. Unmold flans onto plate. Serves 6
© Victoria Hart Glavin
