Catering Desserts at a Friend's Party, ISO recipes

[helene]

I friend of mine is having a Open House on Dec. 13.

She asked me to take care of dessert.

Only bite sizes.

What do you suggest?

I was thinking cream cheese bars that I will cut in small pieces.

What else?

Need great recipes. I want to make sure the guest will like my desserts.:)

[sugaree]

How about these? They have been a favorite on this board for awhile, and would be perfect for the holidays.

To-Die-For Cranberry Coconut Squares

Crust:
1/4 cup butter -- softened
1/4 cup sugar
1 cup flour
1 pinch salt
Topping:
1 cup sugar
2 T. flour
1/2 t. baking powder
1 pinch salt
1 large egg
1 large egg white
1/4 cup fresh lemon juice
1 1/2 cups fresh or frozen (unthawed) cranberries
1/2 cup shredded coconut
powdered sugar for sprinkling -- optional

Preheat oven to 350 deg.

In a medium bowl, beat butter and sugar until creamy. On low, beat in flour and salt and mix until well combined and crumbly.

Press into bottom of an 8 inch square pan that has been sprayed with Pam. Bake for 12 minutes, until just barely golden around the edges.

In the same bowl (no need to wash it), combine sugar, flour, baking powder and salt. Add egg, egg white, and lemon juice and stir until well blended and smooth.

Sprinkle cranberries and coconut evenly over the crust. Pour lemon filling over the top. Bake for 40-45 minutes until golden and set. Cool completely in the pan on a wire rack. Store in fridge.

Sprinkle with powdered sugar, if using, before cutting into squares.

16 squares

Recipe By : One Smart Cookie, pg. 106

[PattiA]

Lemon Tassies (http://www.marthastewart.com/recipe/lemon-tassies) from Martha Stewart are delicious.

http://images.marthastewart.com/images/content/pub/special_issues/2007Q1/special_lemontssies_l.jpg

[HealthyinMN]

Here are just a few ideas from stuff that we have done...

Cinnamon Chips Gems (http://desertculinary.blogspot.com/2006/05/back-to-treats.html) (Adapted from Hersheys)

http://photos1.blogger.com/blogger/5983/1265/400/CinChipCups2.jpg

16 tablespoons butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
1/2 cup sugar
1/3 cup ground toasted almonds
2 eggs
14 ounces sweetened condensed milk
1 teaspoon vanilla extract
1-1/3 cups cinnamon chips, divided

In a large bowl, mix butter and cream cheese until well blended. Mix in flour, sugar and almonds. Place dough in plastic wrap and flatten into a disk shape. Place in the refrigerator for at least 1 hour.

Remove the dough from the refrigerator and cut into 4 equal parts. Divide each part into 12 sections and roll into balls. Place each ball into an ungreased mini muffin pan. Press the dough evenly on bottom and up side of each cup.

Preheat oven 375

In a small bowl, whisk together eggs. Mix in sweetened condensed milk and vanilla until well combined. Pour into a measuring cup with a spout Set 7 cinnamon chips in bottom of each muffin cup. Pour the milk mixture about three-fourths full into each cup.

Bake 18 to 20 minutes or until tops are puffed and just beginning to turn golden brown. Remove and let cool about 3 minutes. Sprinkle about 15 chips on top of each cookie. Leave them in the pan to cool completely on wire rack.

Makes 48-52


Maple Walnut Thumbprint Cookies (http://desertculinary.blogspot.com/2008/09/maple-cookies-and-speedy-shrimp-dish.html) (Adapted from Land O Lakes)

http://1.bp.blogspot.com/_J-s7w5-Rv84/SOLTfitCcHI/AAAAAAAAGgo/Al9OpZt07iY/s400/maplewalnut.jpg

For the cookie dough

16 tablespoons unsalted butter, softened
2/3 cup granulated sugar
1 tablespoon vanilla
2 1/4 cups all-purpose flour
3/4 teaspoon salt
1 1/4 cups finely chopped walnuts
1 egg white, slightly beaten

For the frosting

1 1/2 cups confectioners' sugar
3 tablespoons unsalted butter, softened
pinch fine salt
2 tablespoons milk
3/4 teaspoon maple extract

To prepare the cookie dough

Preheat oven to 375 degrees.

In a large mixing bowl, beat together butter, sugar and vanilla until creamy. Add flour and salt - mix just until a dough forms.

Place pecans in a shallow dish.

Scoop out rounded teaspoonfuls of the dough and roll each into 1" balls. Dip each into the beaten egg white - roll ball around in the walnuts, then place onto baking sheets lined with parchment paper. Using your thumb, make an indent in the center of each cookie.

Place into the oven and bake until lightly browned and set, about 10 to 12 minutes. Remove from the oven and let cool completely before frosting.

To prepare the frosting

In a mixing bowl, add confectioners' sugar, butter, salt and milk - beat on low until creamy and smooth. Mix in maple extract. Place about 1/2 teaspoon in the center of each cooled cookie.

Makes about 54 cookies


Dark Chocolate Truffles (http://desertculinary.blogspot.com/2007/12/treats-we-brought-down-to-farm.html) (Adapted from Joy of Cooking)

http://bp2.blogger.com/_J-s7w5-Rv84/R3MPQwD6w9I/AAAAAAAADdg/iMpypk8rlaw/s400/Truffles-7.jpg

12 ounces bittersweet chocolate, finely chopped
1 1/4 cups heavy cream
assorted coatings such as cocoa powder, confectioners' sugar, sprinkles, colored sugars, chopped toasted nuts

Place chocolate in a heat-safe medium mixing bowl.

In a small saucepan, bring cream to just under a simmer - pour over the chocolate and let sit for 5 minutes. Stir until the mixture is melted and smooth - set aside and let cool to room temperature. Cover the bowl and place in the refrigerator until very thick, about 2 to 3 hours. Line a baking sheet with parchment paper and place in the refrigerator.

Using a small cookie scoop or melon baller, scoop out balls of the ganache and place on the chilled baking sheet. Cover loosely with plastic wrap and place back in the refrigerator to chill until firm. Roll the chocolate between your palms to smooth the balls out - drop one at a time into the coating of your choice and roll them around until well covered. Refrigerate or freeze until needed - be sure to set them about to take the chill off before serving.

Makes about 60 truffles.


Mini Gingersnap Muffins (http://desertculinary.blogspot.com/2006/04/more-mini-treats.html)

http://photos1.blogger.com/blogger/5983/1265/400/Gingercakes5.jpg

8 tablespoons butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
2/3 cup molasses
2 teaspoons freshly grated lemon zest
1 egg
1 1/4 cups all-purpose flour
1 1/4 whole wheat pastry flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup sour cream

Preheat oven to 375

In a large mixing bowl, cream together butter, sugar and brown sugar until light and fluffy. Beat in molasses and lemon zest until well combined. Add egg and mix until combined.

In a medium bowl, whisk together flours, baking soda, cinnamon, ginger, and cloves.

Mix in the flour in 3 stages, alternating with the sour cream - be sure to begin and end with the flour. Mix just until combined and using a spatula fold the batter from the bottom up to make sure everything is mixed.

Divide mixture evenly between mini muffin pans that have been lightly coated with cooking spray. Bake for 10 to 12 minutes, rotating the pan halfway through, until toothpick inserted in center comes out clean or when the top springs back when lightly touched in the center. Set on a cooling rack and let stand 5 minutes before removing to cool completely.

Makes about 48


Peanut Butter Sandwich Cookies (http://desertculinary.blogspot.com/2007/10/peanut-butter-love.html) (Adapted from MS Baking Handbook)

http://bp3.blogger.com/_J-s7w5-Rv84/RwLzMKFfhHI/AAAAAAAACZ0/yrw3jPabK1o/s400/PBCookSands-2.jpg

For the cookie dough

2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons unsalted butter, softened
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla

For the filling

3/4 cup smooth peanut butter
6 tablespoons unsalted butter, softened
3/4 cup confections' sugar
3 tablespoons heavy cream

To make the cookie dough

In a medium bowl, whisk together flour, baking soda and salt.

In a large mixing bowl, beat together butter, peanut butter and sugars until light and fluffy. Add the egg and vanilla - mix until combined. Add the dry ingredients and mix on low just until combined. Divide the dough in half, flatten into a disk and cover with saran wrap - refrigerate at least 30 minutes.

Preheat oven to 325

Working with one piece of dough at a time, roll the dough out onto a lightly floured surface until it is roughly 1/4" thick. Using a rectangle cookie cutter, cut out as many cookies as you can - if you don't have a cookie cutter like this, you could just use a sharp knife to cut the dough into 2 1/2" x 1" rectangles. Gently move the cookies to parchment lined baking sheets - use the tines of a fork to score lines into the top of each cookie. Cover pan and place in the refrigerator until the cookies are firm, about 15 minutes. Repeat process with any remaining dough.

Bake until the cookies are lightly golden around the edges and firm in the center, about 12 to 16 minutes. Remove and transfer cookies to a wire rack to cool completely.

For the filling

In a large mixing bowl, add peanut butter, butter, confectioners' sugar and heavy cream. Mix until light and fluffy, about 3 to 5 minutes - be sure to scrape the bowl a couple times to make sure everything is incorporated.

To assemble

Scoop about 1 tablespoon of the filling on the flat sides of one half of the cookies - place the remaining cookies on top of the filled cookies (flat side to flat side) and lightly press to adhere.

For the yield, I got 39 total sandwich cookies.

[SueK]

These are from Missindi, and are always a hit:

Mocha Truffle Cookies

1/2 cup butter
1/2 cup chocolate chips
1 tablespoon instant espresso
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups flour, all-purpose
1/2 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips

Melt butter and 1/2 cup chocolate chips. Add instant coffee and blend well. Allow to cool for 5 minutes. Add sugars, eggs, and vanilla to coffee mixture. Add dry ingredients. Stir in chocolate chips. Drop by tablespoon on greased cookie sheets. Bake at 350 degrees for exactly 10 minutes. Do not overbake.

Yield: 3 dozen

Sweetnicks’ Notes: An excellent, devoured, tried-and-true for us. Make sure to not go past the 10 minute baking time - very important. Tastes great warm from the oven.

[hAndyman]

The first tasty tidbit I thought of was *Lora Brody's Rugelach* (http://www.epicurious.com/recipes/food/views/LORA-BRODYS-RUGELACH-105982) - they are at the top of my list of faves and are loved by all but those poor souls who don't like raisins. Her recipe is my favourite rugelach but there are lots of other versions (including chocolate). Bonus - they can be made ahead and frozen to be baked the day you want them. I recommend that anyone checking the above link should check the reviews (although reading all 47 of them might not be necessary). Another bonus - they're made with a very easy to work with dough. Extra - they look fabulous on a plate: lovely golden brown croissant shaped mini-pastries.

Next I thought of these faves, best made with a dark chocolate ganache and ginger preserved in syrup, a combination that turns my crank and my dw's too. When time is of the essence make the tassie shells ahead and freeze them - thaw before filling

Chocolate Ginger Tassies

from Canadian Living, Dec. 1995

1/3 cup butter, softened
1/4 cup icing sugar, sifted
1 egg yolk
1/2 tsp vanilla
1 cup flour
1 Tbs cornstarch
pinch of salt

Filling:
1/4 cup or more finely chopped drained preserved ginger
1/2 cup granulated sugar
2 Tbs butter
4 oz semi-sweet chocolate, chopped

In large bowl, beat butter with icing sugar until light and fluffy. Beat in egg yolk and vanilla. Stir together flour, cornstarch and salt; gradually stir into butter mixture to form smooth dough. Place rounded teaspoonfuls into each of thirty six 1-1/4" mini-tart tins; evenly press over bottom and up sides and make indentations in the centre. Bake in 325̊ oven for about 18 minutes or until golden. Let cool in pan for 5 minutes; transfer to racks to cool completely.

Filling: Divide ginger evenly among shells. In small saucepan, bring sugar, cream and butter to boil, stirring. Remove from heat. Stir in chocolate until melted. Let cool just to room temperature. Spoon about 1 tsp into each shell. Let cool until set. (Tartlets can be stored in airtight container for up to 2 weeks or frozen for up to 2 months.) Makes 36 tartlets. Per tartlet: about 80 calories, 1 g protein, 4 g fat, 10 g carbohydrate.

Andy’s notes: My mini-tart tins are 1-3/4" across the top (1-1/4" across the bottom) so I make this recipe into 24 tassies; when doubled, I make 60 (??I dunno??). More ginger may be needed than is called for. I use a bittersweet chocolate for the filling. I put the filling, while still warm, into a pastry bag (or plastic bag) and pipe it over top of the ginger in an appealing decorative swirl. The shells cook in 12 or 13 minutes in a convection oven at 325̊.
2003 - I added ~ 1/2 to 3/4 tsp ginger marmalade to tarts before cooking. I added the diced ginger after cooking the shells. I made a chocolate ganache for the filling: bring ~1/2 cup whipping cream to a boil in a small pan on the stove; immediately remove from heat; add ~5 or 6 oz. chopped bittersweet chocolate and allow to melt off the heat. Stir the cream and chocolate together until smooth; blend in a teaspoon of butter until smooth. Set mixture aside to cool or refrigerate mixture until set but not cold (less than an hour). Put large rosette tip in piping bag and add chocolate and pipette chocolate around tarts, completely encasing ginger.
*2004* - I cooked the cups, added the diced ginger, spooned the ginger marmalade (1/2 to 3/4 tsp) on top, and then added the ganache. Best way to do it, definitely! The (chocolate-whipping cream-butter) ganache doesn’t need to be refrigerated, just cooled to warm or lukewarm before filling the cups.

Good luck with whatever you make Helene - should be fun deciding, especially if you and your family get to try a few new recipes befoehand.