Archive for category: Desserts

Reserve 8 whole wafers for garnish. Cut the remaining wafers into 2-inch-long pieces.

Beat the egg yolks and granulated sugar in the top pan of a double boiler over hot water with a whisk for 5 minutes or until the mixture is thickened. Stir the coffee, wine and cheese in the pan. Cook and stir with a whisk for 10 minutes. Remove the pan from the double boiler. Let the mixture cool for 10 minutes. Beat the heavy cream, vanilla extract and confectioners’ sugar in a medium bowl with an electric mixer on high speed until stiff peaks form. Divide the espresso cream among 8 glasses. Top each with about 1/2 cup wafer pieces. Divide the whipped cream and the chocolate among the glasses. Garnish each with 1 whole wafer.

Notes: Sometimes I put a mini candy cane hooked on the glass I try to use all different glasses I usually will try to go to yard sales of thrift shops & pick up a few mismatched clear glasses depending on the glasses you use you can spread this out to 10 or condense it to 6. I have also put this in a clear bowl and just used chocolate shaving on the top with broken bits of candy cane.

Heavily butter a 15-in. x 10-in. x 1-in. pan; set aside. Heavily butter a large bowl; set aside. In a stand mixer, beat egg whites until stiff peaks form. In a heavy saucepan over medium heat, combine the sugar, corn syrup and water. Cook and stir until sugar is dissolved and mixture cones to a boil, about 10 minutes. If sugar crystals are present, cover and boil for 1-2 minutes to allow steam to wash crystals down. Cook, without stirring, until a candy thermometer reads 238° (soft ball stage), about 6-8 minutes. With mixer running carefully and slowly add hot liquid in a steady stream over egg whites. Beat 10 minutes longer.

Combine flour, pumpkin pie spice, baking powder, baking soda, and salt in medium bowl. Beat butter and granulated sugar in large mixer bowl until creamy. Beat in pumpkin, eggs, and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto grease baking sheets. Bake at 375 degrees for 15 to 20 minutes or until edges are lightly browned. Remove to wire racks to cool completely. To make the vanilla glaze, combine all the ingredients and mix well. Spread or drizzle the cookies with the glaze.

Preheat oven to 375°F 1. Stir together instant coffee granules and 1 tbsp of the light cream/half-and-half in a small bowl until coffee dissolves; set aside. 2. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda and salt; beat until combined. Beat in the coffee mixture, egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. 3. Divide the dough in half. Set one portion aside. Stir the remaining 2 tbsp light cream/half-and-half and the cocoa powder into the remaining portion. Stir nuts into chocolate dough. Stir chocolate pieces into plain dough. Spoon a scant 1 tsp of each dough side by side on an ungreased cookie sheet. Press dough pairs together. 4. Bake 8 to 9 minutes or until just set. Cool 1 minute on cookie sheet; transfer to wire racks and cool completely.