dessert recipe

Combine your two favorite desserts—cookies and ice cream—with this easy, supersized chocolate chip cookie cake recipe. 

Chocolate Chip Cookie Cake

c. all-purpose flour,

cornstarch

baking soda

kosher salt

c. (3 sticks) unsalted butter, melted and slightly cooled

c. dark brown sugar

c. sugar

eggs, egg

pure vanilla extract

c. bittersweet chocolate chips

pt. vanilla-chocolate chip ice cream, softened

pt. mint chip ice cream, softened

pt. chocolate-chocolate chip ice cream, softened

Chocolate sauce,

Saigon cinnamon and freshly grated nutmeg are the keys to making this the best homemade apple pie around.&nbsp;

Homemade Apple Pie

Pastry

apples ((about 8-10 cups of apple slices or at least 4 pounds))

all-purpose flour

sugar

Saigon cinnamon

nutmeg

lemon

butter

milk

Peel, core and slice the apples thinly.

Place them in a large saucepan. Sprinkle the flour, sugar, cinnamon, nutmeg and lemon juice over the apples. Cook over medium low heat just until the apples start to soften, about 10-15 minutes. Stir several times during cooking.

Spray a deep dish 9” pie plate with cooking spray. Place a rolled pastry dough on the bottom of the pie plate. Trim any excess dough, keeping the dough even with the edge of the pie plate.

Pour the warm apple mixture into the pie plate. Press down on the apples so that they lay flat and don’t have much space between them. This gives a nice, thick pie!

Dot the top of the apples with the butter.

Place the second pastry over the apples. Use a knife to trim any excess pie crust, leaving enough dough to tuck the top crust under the bottom crust. Flute the edges of the pie crust to seal.

Cut slits in the top of the pie crust or use the tins of a fork to make the letter “A” on top.

Use a pastry brush to brush milk overtop the pie crust, which will give the crust a shine.

Sprinkle coarse sugar on top of the pie crust.

Bake at 425 degrees Fahrenheit for 40  minutes or until the crust is golden brown and the apples are soft. If the crust is browning before you think the apples are softened, cover the edges with foil.

Allow to cool to room temperature before slicing.

Store in an airtight container.

https://content.jwplatform.com/videos/zDBj7kB8.mp4

Saigon cinnamon and freshly grated nutmeg are the keys to making this the best homemade apple pie around.

The Best Homemade Apple Pie Recipe

This dessert is dark and dense, but not so rich it defeats you. It freezes brilliantly too

Dark & squidgy chocolate torte

unsalted butter

bar dark chocolate,70% cocoa, chopped

eggs

golden caster sugar

plain flour

ground almonds

cocoa powder,for dusting

Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 23cm springform or loose-bottomed cake tin. Put the butter and chocolate into a pan and gently melt together until smooth. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old-fashioned custard.

Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully using a large metal spoon. Mix the flour, almonds and ¼ tsp salt together, then fold into the mix until even. Spoon into the tin and bake for 35-40 mins until evenly set with a slight crust all over the top. Leave the cake to cool until warm, then release from the tin. Dust with cocoa, then cut into wedges.

Layers of flaky French pastry and the most perfect vanilla pastry cream come together in this popular cream pastry, also known as a Mille Feuille.

If you like this recipe, you&#x27;ll also probably like this Cannoli Filled Napoleon. 

Napoleon Dessert Recipe | French Pastry (Mille Feuille Cream Pastry)

recipe Perfect Vanilla Pastry Cream, chilled

puff pastry sheets

Thaw the puff pastry according to the package...

Thaw the puff pastry according to the package directions.

Preheat the oven to 400 degrees and cover...

Preheat the oven to 400 degrees and cover a baking sheet with parchment paper.

Unfold both sheets of pastry and divide each...

Unfold both sheets of pastry and divide each into thirds by cutting along the fold lines, giving you 6 rectangles of pastry. Lay the rectangles on the parchment covered baking sheet, spacing them about 1/4-inch apart.

Cover the pastry with another sheet of parchment...

Cover the pastry with another sheet of parchment paper and lay another baking sheet on top. This will prevent the puff pastry from rising too much and give the pastry nice, flaky layers.

Bake for 35-40 minutes. Remove the top baking...

Bake for 35-40 minutes. Remove the top baking sheet and the top layer of parchment and bake for another 5-10 minutes, until the pastry is golden brown. (*Please read the note below abotu preventing your puff pastry from burning.)

Remove from the oven and let cool completely...

Remove from the oven and let cool completely before assembly.

Lay one sheet of baked puff pastry on...

Lay one sheet of baked puff pastry on a serving dish and spread about a 1/2-inch thick layer of pastry cream evenly over the top. Layer another rectangle of pastry over the cream, repeat with another 1/2-inch thick layer of pastry cream and top with a third pastry rectangle. Press on the top of the Napoleon slightly just to evenly distribute the layers.

Repeat with the remaining pastry rectangles and pastry...

Repeat with the remaining pastry rectangles and pastry cream. Cover the Napoleons with plastic wrap and refrigerate for at least 2 hours. (*See note below.)

Dust the tops of each Napoleon with a...

Dust the tops of each Napoleon with a thick layer of powdered sugar right before serving.

Slice each Napoleon into 6 slices, using a...

Slice each Napoleon into 6 slices, using a serrated knife.

Light, moist and velvety, this Almond Cream Cake has a homemade cooked, whipped frosting that pairs perfectly with the almond cake. Top with sliced almonds.

Almond Cream Cake

cake flour* ((345 grams) spooned & measured carefully)

salt

baking powder

milk (2% milkfat)

almond extract

egg whites (plus 3 tablespoons*)

almonds almonds

Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you're ready to add them to the batter.

Using the same bowl that you used to beat the egg whites, place the softened butter in and cream the butter for about 2 minutes (using the beater blade attachmenuntil it is white in appearance.

Add the sugar to the butter and beat until fluffy (about another 1-2 minutes).

In a small bowl, combine the flour (measured carefully*), salt and baking powder. Set aside.

In another bowl, combine the milk and almond extract.

Add the flour mixture to the butter/sugar mixture alternately with the milk.

Add the stiffly beaten eggs to the cake batter. Fold the egg whites in gently. Do not overmix at this point. If you do, your cake will become more dense.

Grease and flour 2 9" round cake pans. Pour the cake batter equally into the prepared cake pans.

Bake the cakes at 350 degrees for 25-27 minutes or until the top bounces back when you touch it.

Allow the cakes to cool for 10 minutes, then loosen the edges and remove them from the pans to a wire rack, allowing them to cool completely.

While the cakes are cooling, prepare the frosting. In a saucepan, whisk the flour into the milk over medium-low heat until it thickens. Stir it constantly, lowering the heat to low if needed. The consistency should be very thick, like mashed potatoes. This step took about 12-15 minutes.

Remove the pan from the heat and set the pan in a bowl of ice for 5-10 minutes to quicken the cooling process. The temperature of the mixture should be at room temperature.

Stir in the almond extract.

If you have a food processor, process the white sugar for a minute or so so that the granules become finer.

While the mixture is cooling, cream together the butter and processed sugar using a stand mixer with the whisk attachment until light and fluffy. Do this for 5 minutes until the sugar is completely creamed and there is no graininess left.

Add the cooled flour mixture and beat it until it all combines and looks like whipped cream. This will take about another 3-5 minutes of beating. Keep scraping the sides of the bowl while the mixture is beating together so that everything gets well incorporated. Once the mixture has the texture of fluffy whipped cream, you are ready to ice the cake.

Once the cakes are cool, place one cake on a cake plate. Spread frosting on top of that layer, then place the other cake on top of the frosted cake. Use the remainder of the frosting to frost the top and sides of the cake.

Decorate the sides and top with sliced and whole almonds, as the picture shows, if desired.

https://content.jwplatform.com/videos/AC2PY9Am.mp4

End your Cinco de Mayo with these churro chips, complete with spiced chocolate dip

Churro Chips with Spiced Chocolate Dip

cinnamon

Kosher salt

flour tortillas

tbsp. butter

semisweet chocolate, finely chopped

heavy cream

chipotle chile

Learn to make buttery hamantaschen dough, easy to work with for any filling. Rich, delicious, orange-scented cookies. Kosher, Dairy.

Buttery Hamantaschen

unsalted butter, room temperature

egg, room temperature

vanilla

tsp grated orange zest

flour

tsp salt

water (if needed)

Slice room temperature butter into small chunks and place in a large mixing bowl.

Add sugar to the bowl. Use an electric mixer to cream the butter and sugar together for a few minutes till light and fluffy.

Add the egg, vanilla, and orange zest to the bowl. Beat again till creamy and well mixed.

Sift flour and salt into the bowl.Mix with the electric mixer on low speed till a crumbly dough forms.

Begin to knead dough with hands till a smooth dough ball forms. Try not to overwork the dough, only knead till the dough is the right consistency. If the crumbles are too dry to form a smooth dough, add water slowly, 1 teaspoon at a time, using your hands to knead the liquid into the dough. Knead and add liquid until the dough is smooth and slightly tacky to the touch (not sticky), with a consistency that is right for rolling out. It can easily go from the right consistency to too wet/sticky, so add water very slowly. If the dough seems too wet, knead in a little flour till it reaches the right texture.

Form the dough into a flat disk and wrap in plastic wrap. Place in the refrigerator to chill for 3 hours to overnight.

Before you begin to assemble the hamantaschen, choose and make your filling and have it on hand to work with. Preheat oven to 350 degrees F. Lightly flour a smooth, clean surface. Unwrap the dough disk and place it on the floured surface. The dough will be very firm after chilling.

Use a rolling pin to roll the dough out to 1/4 inch thick. At the beginning, it will be tough to roll out-- you may need to pound it a bit. A heavy rolling pin works best. As you roll, cracks may form on the edges of the dough. Repair any large cracks with your fingers and continue rolling.When the dough reaches 1/4 inch thickness, scrape the dough up with a pastry scraper, lightly reflour the surface, and flip the dough over. Continue rolling the dough out very thin (less than 1/8 of an inch thick). The thinner you roll the dough, the more delicate and crisp the cookies will turn out-- just make sure that the dough is still thick enough to hold the filling and its shape! If you prefer a thicker, more doughy texture to your cookies (less delicate), keep the dough closer to 1/4 inch thick. Lightly flour the rolling pin occasionally to prevent sticking.

Use a 3-inch cookie cutter (not smaller) or the 3-inch rim of a glass to cut circles out of the dough, cutting as many as you can from the dough.Gather the scraps and roll them out again. Cut circles. Repeat process again if needed until you&#039;ve cut as many circles as you can from the dough. You should end up with around 35 circles (unless you&#039;ve kept your dough on the thicker side, which will result in less cookies).

Place a teaspoon of filling (whichever filling you choose) into the center of each circle. Do not use more than a teaspoon of filling, or you run the risk of your hamantaschen opening and filling spilling out during baking. Cover unused circles with a lightly damp towel to prevent them from drying out while you are filling.

Assemble the hamantaschen in three steps. First, grasp the left side of the circle and fold it towards the center to make a flap that covers the left third of the circle.Grasp the right side of the circle and fold it towards the center, overlapping the upper part of the left side flap to create a triangular tip at the top of the circle. A small triangle of filling should still be visible in the center.

Grasp the bottom part of the circle and fold it upward to create a third flap and complete the triangle. When you fold this flap up, be sure to tuck the left side of this new flap underneath the left side of the triangle, while letting the right side of this new flap overlap the right side of the triangle. This way, each side of your triangle has a corner that folds over and a corner that folds under-- it creates a "pinwheel" effect. This method if folding is not only pretty-- it will help to keep the cookies from opening while they bake.

Pinch each corner of the triangle gently but firmly to secure the shape. If any cracks have formed at the places where the dough is creased, use the warmth of your fingers to smooth them out.Repeat this process for the remaining circles.

When all of your hamantaschen have been filled, place them on a lightly greased baking sheet, evenly spaced.

Place them in the oven and let them bake at 350 degrees for 10-25 minutes, until the cookies are cooked through and lightly golden. Start checking them at 10 minutes; because the dough thickness tends to vary on these cookies they can cook quite fast if rolled thin. In most ovens it will take around 15-20 minutes, but best to keep a close watch over them as they cook to avoid overcooking or burning.Cool the cookies on a wire rack. Store them in a tightly sealed plastic bag or Tupperware.

https://content.jwplatform.com/videos/1T94hKfa.mp4

Tutorial for folding hamantaschen cookies that won't open up or spill. Dough and filling recipes in blog post above.&nbsp;

How to Fold Hamantaschen

Hamantaschen dough (, recipe options linked in blog post above)

Filling

Roll dough between 1/8 - 1/4 inch thick and cut into circles with a cookie cutter or glass rim that is at least 3 inches wide. Place a teaspoon of filling (whichever filling you choose) into the center of each circle. Do not use more than a teaspoon of filling, or you run the risk of your hamantaschen opening and filling spilling out during baking. Cover unused circles with a lightly damp towel to prevent them from drying out while you are filling.

Assemble the hamantaschen in three steps. First, grasp the left side of the circle and fold it towards the center to make a flap that covers the left third of the circle.&nbsp;

Grasp the right side of the circle and fold it towards the center, overlapping the upper part of the left side flap to create a triangular tip at the top of the circle. A small triangle of filling should still be visible in the center.

Pinch each corner of the triangle gently but firmly to secure the shape.

Repeat this process for the remaining dough circles. Bake according to recipe instructions.

https://content.jwplatform.com/videos/R3nVKvuH.mp4

How to make perfect hamantaschen. Learn different recipes for doughs, fillings, and folding techniques to make perfect Haman's hat cookies for Purim!

How to Make Perfect Hamantaschen

Scrumptious recipe for mohn - poppy seed filling. Can be used to fill hamantaschen, cookies, pastries, kolaches and more. Thick, rich filling. Kosher.

Poppy Seed Filling for Cookies, Pastries and Hamantaschen

oz whole unground poppy seeds ((1 1/2 cups))

unsalted butter ((see cooking instructions for parve subs))

milk ((see cooking instructions for parve subs))

honey

eggs,

Grind the poppy seeds in a coffee grinder in batches for about 15-20 seconds per batch, until they are ground soft and powdery.

Melt the butter in a saucepan over medium heat. Whisk in the milk, sugar, honey and salt (read the salt note at the end of this recipe before adding). Bring to a simmer, stirring occasionally, till the sugar dissolves and the honey melts.

Pour about 1 cup of the hot liquid into a cup.

Immediately but gradually being drizzling the hot liquid into the beaten eggs. Whisk briskly and constantly till all of the hot liquid is integrated into the eggs. Do not pour too quickly, or you&#039;ll scramble your eggs. It should take about a minute to drizzle all of the liquid.Slowly pour the heated, tempered egg mixture back into the hot liquid in the saucepan, whisking constantly.

Continue to whisk and cook for 3-5 more minutes over medium heat till the mixture thickens and turns light yellow. It is ready when it thickly coats the back of a spoon.

Remove the saucepan from heat. Whisk the ground poppy seeds into the buttery liquid and stir well to blend all ingredients.

Allow filling to cool to room temperature before using. Store in a tightly covered container in the refrigerator for 4-5 days.

To make this filling parve (dairy free), you will need to use a substitute for the milk and the butter. For the milk, I like SoDelicious coconut creamer, which gives it a creamy, very faint coconut taste (vegan, but produced on dairy equipment for those who are strictly kosher). You can also use regular coconut milk, rice milk, almond milk or soy milk as a sub.

https://content.jwplatform.com/videos/DaDN2ICZ.mp4

Poppy Seed Filling for Cookies and Pastries

A dessert that is dripping with salted caramel is always a winner. We love this variation of the classic Eton mess.

This is an edited extract from Surfing the Menu – Next Generation by Dan Churchill and Hayden Quinn (Published by Simon & Schuster, $49.99), and is available in bookshops nationally.

Salted caramel Eton mess

(225 grams) self-raising flour

tsp baking powder

unsalted butter, chopped, softened

(220 grams) caster sugar

eggs, lightly beaten

vanilla essence

Whipped cream, to serve

Salted pretzels, to serve

eggwhites

(165 grams) caster sugar

(150 grams) caster sugar

(125 milliliters) pure (thin) cream

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977454854001&=domain=del

5348771529001-5977454854001

A Moroccan recipe with dates, dried apricots, raisins, pistachios and honey. An exotic twist on charoset for your Seder. Kosher for Passover, Pareve, Vegan

Sephardic Charoset Truffles

dates

apricots

golden raisins

pistachios

tbsp honey

Place dates, apricots, raisins, pistachios and honey and place in a food processor.&nbsp;

Pulse for about 2 minutes until the mixture is smooth but still has texture. You may need to break up the sticky mixture a few times if it collects in a ball in the processor.

In a bowl, mix together the sugar and the cinnamon. Form date mixture into balls that are about ¾ inch in diameter. The balls will be sticky and soft. It will be easier to shape them if you wet your hands slightly.

Dry your hands. Dip the balls in the cinnamon sugar and coat thoroughly, and re-roll between your palms to smooth out any rough edges. Serve at room temperature.

You can&#8217;t call yourself a true chocolate-lover until you&#8217;ve tried this tart. The chocolate chip cookie base is filled with rich chocolate ganache, made with a splash hazelnut liqueur, and a nutty praline. Heaven. Fancy something different? How about our flourless chocolate and hazelnut cake?

Frangelico chocolate hazelnut tart

For the base

shelled hazelnuts (with skins still on – not blanched)

Maryland chocolate chip

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