Archive for DESSERTS

Mini Chocolate Eclairs (or Cream Puffs)

Homemade eclairs are super easy to make.  They are a French dessert also known as profiteroles, cream puffs, or choux à la crème.  I just call it “delicious.” 😉

This is a great recipe to get your kids to help with.  In fact, they are so easy to make that my daughter (13 years old at the time the photo below was taken) makes them anytime she gets a craving for them.

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These tender pastry cups are so versatile; you can make them into delectable desserts like I’ve done here, or you can create amazing appetizers by filling them with your favorite dips or spreads.

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I like making these into cute, miniature puffs.  I use a small ice cream scoop to create evenly-sized pastries.

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Add these scrumptious treats to your table and your family (or guests) will be delighted and amazed.  Only YOU will know how easy they were to prepare! 😉Cream Puffs - 03

Other options for these delicious treats:

  • Dust the tops with powdered sugar to make Cream Puffs
  • Fill with ice cream for a frozen treat
  • Experiment with different pudding flavors (cheesecake pudding filling is delicious!)
  • Experiment with different extract flavors (try peppermint extract with chocolate pudding)
  • To make this a savory dish, fill with crab dip (or your favorite dip) for an easy appetizer

Give my recipe a try.  I think you’ll like it. 🙂

 

Mini Chocolate Eclairs
 
Author:
Ingredients
SHELL:
  • ½ cup unsalted butter (or 1 stick)
  • 1 cup water
  • ⅛ teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
FILLING:
  • 1 box (3.4 oz.) instant vanilla pudding (plus ingredients to make the pudding, per pkg. directions)
  • 1 tub (8 oz.) Cool Whip whipped topping
  • 1 teaspoon almond extract
CHOCOLATE TOPPING:
  • ½ cup chocolate chips
  • 1½ teaspoons dark corn syrup
  • 1½ teaspoons milk
  • 2 tablespoons unsalted butter
Instructions
Make the Shell:
  1. Preheat oven to 400 degrees. Combine butter, water, and salt in a medium saucepan; bring to a boil over high heat.
  2. Add flour all at once to boiling liquid, stirring constantly with a wooden spoon. Remove from heat and continue stirring until the flour mixture leaves the sides of the pan.
  3. Add eggs, one at a time, into the flour mixture, mixing well after each addition. Continue stirring until the the dough is smooth and not lumpy. Set aside for 15 minutes to allow to thoroughly cool.
  4. After the dough cools, drop by rounded heaping teaspoonfuls onto an ungreased cookie sheet, placing dough 23 inches apart. Bake for 35-40 minutes or until golden brown. Immediately split shells in half while hot to allow steam to escape and to keep shells crisp. Cool thoroughly before filling.
Make the Filling:
  1. Follow the directions on the box of pudding. Fold in Cool Whip and almond extract.
  2. Fill cream puff shells with prepared pudding mixture.
Make the Chocolate Topping:
  1. Place all ingredients into a microwave safe bowl.
  2. Microwave on medium heat for 20 seconds; stir the mixture. If the chocolate chips and butter are not completely melted after stirring, microwave for 10 more seconds (and at 10-second intervals if they are still not melted), stirring afterward until the mixture is totally melted and smooth.

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Sticky Toffee Pudding

If you’ve stumbled on this recipe by accident, search no more.

Y O U    M U S T    M A K E    T H I S    D E S S E R T……..T O D A Y.

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Sticky toffee pudding is a deliciously decadent dessert.  This is really more of a cake than what you’re probably envisioning as a creamy pudding.

“Pudding” has origins as an English food, with “pudding” referring to either sweet or savory dishes that are steamed or boiled.  Sticky Toffee Pudding is neither steamed nor boiled, however, but rather it is baked in a water bath.

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Don’t let the water bath baking deter you from making this wonderful dessert.  As incredible as it tastes, it is also incredibly easy to make (you can find my complete recipe at the bottom of this post).

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Chances are you have most of the ingredients on hand already — flour, eggs, brown sugar, butter, baking soda, salt, eggs, and vanilla extract.  The only ingredient you most likely need to purchase are whole pitted dates.

You don’t need to buy exotic, expensive dates for this recipe.  The most common type of dates you see in most grocery stores are from California.  This is the type of dates I use.  You can use dried dates for this recipe, but if you can find them, use moist, undried dates.  A 10-ounce bag of dates is the perfect amount for this recipe (or about 1 1/2 cups of chopped dates).

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If dried dates are all you can find, don’t worry, you can still use those.  To rehydrate them, place the dried dates in a bowl and cover it completely with boiling water.  Let the dates sit in the hot water for 15-20 minutes until they plump up; drain the water once rehydrated.  For added flavor, cover the dried dates with rum or your favorite liquor (brandy is good too) instead of boiling water.  Heat the liquor for about 90 seconds in the microwave then pour the hot liquid over the dried dates.

Chop the dates into small pieces.  You don’t have to cut them too small; I actually like the little bit of chewiness in the cake that you get with larger pieces.

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Place the chopped dates into a small pot, along with a bit of water and baking soda.  If you soaked dried dates in some type of liquor, save a half cup of the soaking liquid and discard the rest; place the soaking liquid/liquor into the pot instead of water (see my recipe below).

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Bring the mixture to a boil over medium high heat.  Turn the heat off once the mixture begins to boil. Leave the dates in the pot to cool. If using dried dates, this step also helps to fully rehydrate them.

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While the dates cool, prepare the cake batter.  First off, preheat your oven to 350 degrees. Next, cream butter and brown sugar in a medium sized mixing bowl. You can use a hand-held mixer to do this.

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Add a couple of large eggs and a some vanilla extract to the bowl.

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Mix until creamy.

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Set aside the mixer now.  You don’t want to overmix this batter.  The rest of the mixing will be done using a large mixing spoon or spatula.

Add the cooled dates to the bowl (add all the liquid in the pot as well).

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Stir gently, just until the dates are mixed into the batter.  The batter will be very thin at this point.

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Place the flour and salt in a small bowl.  Use a whisk to mix the flour and salt together then add the mixture to the batter.  Fold the flour into the batter; stop once you incorporate the dry mixture with the wet.  Don’t overmix.

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Spread the batter into a small baking dish (I use a 2-quart, 11×7″ rectangular baking pan).

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Now this is important — place the cake pan in a water bath.

To create a water bath, place the cake pan into a large roasting pan.  Fill the roasting pan with hot water until it comes half-way up the side of the cake pan.

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If you don’t have a large pan to create a water bath, don’t worry.  Instead, place another baking pan half-full of hot water beneath the cake as it bakes.  The purpose of the water bath is to create moisture in the oven as well as to create a milder heat source than the direct heat of the oven so that the “pudding” can cook without cracking on top.

Bake in a 350-degree oven for one hour.  Because not all ovens are alike, your oven may cook faster or slower than others.  To determine if the cake is done, press the middle of the cake with your fingers (be careful — you’re only pressing the cake really quick so you shouldn’t burn yourself, but be careful nonetheless).  The cake should feel firm when you press it.  Additionally, the top of the cake should be a rich brown color.

Leave the cake in the water bath to cool.

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Prepare the sticky toffee sauce while the cake cools.

In a small sauce pan, melt some butter.  Add brown sugar and vanilla extract to the melted butter.

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Bring the mixture to a boil over medium heat, cooking until the sugar is completely melted.

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Stir in the heavy cream.

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Reduce the heat to low; simmer the sauce for a couple of minutes to thicken it slightly.  Remove the sauce from the heat. The sauce will continue to thicken as it cools.


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Use a skewer or chopstick to poke holes all over the top of the cake (it’s okay if the cake is still warm at this point).

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Pour about 3/4 to 1 cup of the warm, sticky toffee sauce over the top of the cake, filling all of the holes.

imageSet the sauce-covered cake aside to cool completely.

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Place any remaining toffee sauce in a small bowl to drizzle over the cake when serving.

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Serve with a dollop of whipped cream or and more sticky toffee sauce drizzled all over. ENJOY!

A scoop of vanilla ice cream is delicious with this too!

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Mmmm mmmm good!

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Sticky Toffee Pudding
 
A rich and decadent cake made with dates and topped with a sweet and flavorful toffee sauce.
Author:
Recipe type: Dessert
Ingredients
Dates:
  • 10 ounces dates, chopped
  • ½ cup water
  • 1 teaspoon baking soda
Batter:
  • 1 stick butter, softened
  • 1 cup dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon salt
Toffee Sauce:
  • 1 stick butter
  • 1 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • ½ cup heavy whipping cream
Instructions
Prepare the dates.
  1. Place the chopped dates in a small sauce pan, along with the water and baking soda.
  2. Bring the mixture to a boil then remove from the heat. Set aside.
Mix the batter.
  1. Cream the butter and sugar. Add the eggs and vanilla extract; mix until creamy.
  2. Fold in the prepared dates, including any liquid in the pot.
  3. In a separate bowl, whisk together the flour and salt. Add to the butter-date mixture. Fold the flour mixture into the batter; mix just until the dry ingredients are incorporated. Do not overmix.
Bake the cake.
  1. Pour the batter into a 2-quart, 11x7" baking pan.
  2. Place the pan into a large roasting pan. Add hot water to the roasting pan to create a water wath. The water should come halfway up the side of the cake pan.
  3. Bake in an oven preheated to 350 degrees for one hour.
Make the toffee sauce.
  1. Place the butter in a small sauce pan over medium high heat. Cook until the butter melts.
  2. Add the brown sugar and vanilla to the pan. Cook until the sugar melts.
  3. Stir in the heavy cream; reduce the heat to low and simmer for a couple of minutes to thicken the sauce slightly. Remove from the heat.
Finish the cake.
  1. Poke holes all over the top of the cooled cake.
  2. Pour ¾ to 1 cup of warm toffee sauce over the top of the cake. Set aside to cool completely.
  3. Place any remaining sauce in a small bowl.
Serve with a dollop of whipped cream or ice cream; drizzle more toffee sauce over the top. ENJOY!

 

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Chocolate Caramel Coconut Cake

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Okay friends, if there was ever a recipe of mine you ought to try, this one is it!

This is my homage to my favorite Girl Scout Cookies, the Caramel Delites or Samoas.

My version of this cake combines all the things I love about the classic cookie — sweet coconut, rich chocolate and luscious caramel.

The super moist and fudgy cake gets a generous topping of my caramel cream cheese frosting.  Toasted sweet coconut gets pressed into the frosted cake, followed by drizzles of melted chocolate and MORE caramel!

Do I have you drooling yet and ready to bake this cake RIGHT THIS MINUTE??? 😉

My super easy recipe is made even more simple by using boxed cake mix. While you can certainly make a cake from scratch, there are several brands that bake up a very moist and delicious cake.

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My complete recipe is at the bottom of this post. Give it a try and let me know how you like it. 🙂

Here’s how to make it.

I used a box of chocolate fudge cake mix.  You can use any brand you prefer, but I like Betty Crocker brand mixes.

Follow the instructions on the back of the box to make the cake.  This particular mix calls for adding 1 1/4 cups water, 1/2 cup vegetable oil, and 3 large eggs.  I also added 1 teaspoon of coconut extract to the batter to really amp up the coconut flavor.

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Generously spray a bundt pan with baking spray (the one that also has flour in it).  Pour the batter into the prepared pan.

imageBake the cake for 50-55 minutes at 350 degrees.  Insert a thin skewer (or knife) into the middle of the cake to test if it’s done (no crumbs should stick to the skewer or knife).

Invert the cake onto a serving dish then let it cool completely.

imageWhile the cake cools, and while the oven is still hot, toast the coconut.

Spread out sweetened coconut flakes on a large baking pan.

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Bake the coconut for 3 minutes at 350 degrees; use a spatula to stir the coconut around.  Bake for another 3 minutes; stir again to ensure even browning.

If the coconut is still too light, bake for 3 more minutes, but watch it carefully at this point.  Once browned, remove the coconut from the pan and allow to cool.

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While the cake and coconut cool, prepare the frosting.

Using an electric handheld mixer, mix the softened cream cheese with the caramel sauce.  You can use the same caramel sauce that you pour over ice cream.  I used salted caramel sauce for this recipe, but any thick caramel sauce will do.  Beat until creamy.

This is the caramel sauce I used:

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This tastes great already!  For future reference, this is the base for a delicious fruit dip — just mix in some marshmallow creme to the cream cheese-caramel mixture.

imageSo, back to the frosting.  Mix in up to 4 cups of powdered sugar, 1 cup at a time.  I used only 3 cups of powdered sugar, but if you want a very thick layer of frosting on top of your cake, use all 4 cups of powdered sugar.

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Once the cake has cooled sufficiently, it’s time to frost it.

Spread the frosting all over the cake, covering it entirely.

imageImmediately sprinkle the coconut over the frosted cake.  To add the coconut to the sides, grab a handful of coconut and press it into the sides of the cake.  Shake off any excess coconut.

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Now for the chocolate sauce.

Melt a cup of chocolate chips for 30 seconds in a microwave-safe glass bowl or cup.  Stir the chocolate — it might not be melted at this point, however, but stir it nonetheless.

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Melt the chocolate for 30 more seconds then stir again.  Once again, it may not appear as if the chocolate is melted, but trust me — the chips are already mostly melted, and will continue to melt with the heat of the glass.  Do not microwave the chocolate any more or it will seize and become stiff, lumpy and unworkable.

imageScoop out the melted chocolate and place it into a sandwich bag.

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Twist the top of the bag to keep the melted chocolate in one corner of the bag.  Use a pair of scissors to snip off a tiny piece of one corner of the bag.

Squeeze the melted chocolate over the top of the cake.  I’m sure you can decorate your cake a lot nicer than I did mine. 😉

Drizzle some caramel over the cake, in the spaces between the chocolate.

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Oh my goodness…this cake is D E L I C I O U S!!!

Serve a large slice of this incredible edible with a cup of coffee or a tall glass of milk. 🙂

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Mmmmmm mmmmmm good!  Look how moist the cake is!

imageCare for a slice?  I’ll eat this one for you. 😉

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Not convinced yet?  How about now? 😉

imageGive my recipe a try.  I KNOW you’ll like it. 🙂

 

Chocolate Caramel Coconut Cake
 
Moist chocolate fudge cake topped with a decadent caramel cream cheese frosting, toasted coconut, and drizzled with melted chocolate and caramel sauce.
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
Cake:
  • 1 box Betty Crocker Chocolate Fudge cake mix
  • 1¼ cups water
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon coconut extract
Toasted Coconut:
  • 2 cups (packed) sweetened coconut flakes
Frosting:
  • 1 (8-oz) package cream cheese
  • ½ cup caramel sauce
  • 3 to 4 cups powdered sugar
Drizzled Sauces:
  • 1 cup semisweet chocolate chips
  • 4 tablespoons caramel sauce
Instructions
Bake the cake:
  1. Mix all of the ingredients for the cake together using a whisk. Mix just until combined and most of the lumps disappear. Do not over mix.
  2. Pour the batter into a bundt pan sprayed with baking spray. Bake for 50-55 minutes at 350 degrees. Invert the cake onto a serving plate. Let it cool completely.
Toast the coconut:
  1. Spread the coconut onto a large baking pan. Bake at 350 degrees for 8-10 minutes, stirring every 3 minutes to ensure even browning. Bake until golden brown.
  2. Remove the toasted coconut from the hot pan; allow to cool completely.
Make the Frosting:
  1. Beat the cream cheese and caramel sauce until creamy. Add the powdered sugar, one cup a time, mixing until thick and creamy. Use all four cups of powdered sugar if you like your cakes frosted with a thick layer of frosting, otherwise, three cups of sugar will suffice.
Drizzle on the Goodness:
  1. Place the chocolate chips into a microwave-safe glass cup or bowl. Microwave for 30 seconds then stir. Microwave for 30 more seconds then stir again. Place the melted chocolate into a small sandwich bag. Snip a tiny piece off one corner of the bag. Squeeze the melted chocolate over the top of the cake.
  2. Drizzle the caramel sauce over the top of the cake.
SERVE AND ENJOY! 🙂

 

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Soft and Chewy Gingerbread Cookies

Gingerbread cookies are so much fun to make — and eat!  My daughter even says they “taste like Thanksgiving and Christmas.” 😉

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These aren’t the kind of cookies that you bake and form into shapes suitable for ornaments or making gingerbread houses.

In fact, this dough cannot be rolled out like traditional gingerbread.  Rather, the dough is soft and moist (and actually requires chilling in order to handle it better), and the cookies bake up super fluffy, soft, and chewy.

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Funny story here…

I brought a couple dozen cookies to work and offered them to my coworkers. They all smiled politely when I said they were gingerbread cookies, but then politely declined to eat any. The SECOND I told them they were SOFT and CHEWY, not the hockey-puck-rock-hard-gingersnap cookies, they ate them like they hadn’t eaten in days! 😀

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So, let’s get to it, shall we?

Start by placing the flour into a medium sized mixing bowl.

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Now for the heart and soul of these incredible gingerbread cookies.  You’ll need baking soda, cinnamon, ground cloves, nutmeg, salt and ginger.  Even before the cookies bake, the aroma of these spices make you think of fall and Thanksgiving, and all that comes with holiday baking.

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Mix the spices with the flour.  I use a whisk to really mix it all together.  You don’t want any of the seasonings to clump together when you mix it with the wet ingredients.  Set this flour mixture aside for now.

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Place the softened butter in a large mixing bowl.  I use a stand mixer because this makes a lot of cookie dough, but you can use a hand mixer as well.

As mentioned above, this makes a large batch of cookie dough, but don’t worry.  These cookies are so good, you’ll be glad you made a lot of them. 🙂

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Beat the butter until creamy.

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Add the brown sugar to the mixing bowl.

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Mix until light and fluffy.

This is a great mixture to spread over hot dinner rolls, by the way.  Just add a teaspoon of ground cinnamon and voila! Sweet Cinnamon Butter!

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Now I want to make some dinner rolls, but I digress.

Anyhoo…back to the cookies.

Add the molasses, eggs and vanilla extract to the mixing bowl.

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Mix on low speed for a minute or so, or until you get a nice creamy consistency like what’s pictured below.  Scrape down the sides of the bowl if you need to then mix again.

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Add the flour mixture, one cup at a time, mixing on low speed just until the flour mixture is incorporated into the wet batter.

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Continue mixing in the dry ingredients, a cup at a time, until a dough forms.  Stop mixing when you no longer see clumps of dry ingredients.  Do not over mix the dough.

Because this is a really wet dough, you need to chill it for several hours before making dough balls.  I usually prepare the dough while dinner is cooking, then I pop the mixing bowl into the freezer while we eat dinner.  After dinner, I take the dough out of the freezer and bake the cookies.

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Now that your dough chilled sufficiently enough to handle, scoop out small amounts (about 1 1/2 to 2 tablespoons) and form into balls.  I use a small cookie scoop to do this — I have a bit of OCD; I like all of my cookies to be the same size. 😉

Roll the balls of dough in a bowl of granulated sugar.  Ensure the entire ball is well-coated with sugar.

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Place each ball of dough onto a baking pan.  If you have regular baking pans, make sure to line the pan with parchment paper first.  I use stoneware pans; there is no need to line them with parchment paper.

Place the balls about 1 1/2 to 2 inches apart.  These cookies will spread, but they won’t spread too much.

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Bake the cookies for 10 minutes.  Let the cookies cool on the pan for a couple of minutes then remove them to a wire rack to finish cooling completely.

See how nicely they puff up?  As the cookies cool, they will settle just a little bit, but they will still be a bit puffy, and they will most definitely be soft and chewy.

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Place any uneaten cookies in an airtight container.  They will stay soft and chewy for several days (if they last that long). 🙂

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Here’s my complete recipe.  I think you’ll really like this one.  ENJOY!

 

Soft and Chewy Gingerbread Cookies
 
Prep time
Cook time
Total time
 
SOFT & CHEWY gingerbread cookies that make you think of Thanksgiving and the holidays, all year round. These are NOT at all like the typical rock-hard gingersnap cookies.
Author:
Recipe type: Cookies
Cuisine: American
Ingredients
  • 6 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1½ tablespoons ground ginger
  • 1½ cups (or 3 sticks) unsalted butter, softened
  • 1½ cups dark brown sugar
  • ⅔ cup dark molasses
  • 2 large eggs
  • 2 tablespoons vanilla extract
  • ¾ cup white, granulated sugar (for coating the cookie dough balls)
Instructions
  1. In a medium sized bowl, place the flour, baking soda, cinnamon, cloves, nutmeg, salt, and ginger. Whisk to combine all the dry ingredients then set aside.
  2. Place the butter in a large mixing bowl. Using a stand or handheld mixer, beat the butter until creamy.
  3. Add the brown sugar to the creamed butter. Mix until fluffy.
  4. Add the molasses, eggs and vanilla extract to the butter-sugar mixture. Mix until well incorporated. Scrape down the sides if required and mix again.
  5. Mix the dry ingredients, one cup at a time, with the butter mixture. Stop mixing once the last bit of the dry ingredients are mixed into the dough (do not over mix).
  6. Cover the mixing bowl with plastic wrap and refrigerate the dough for 2-3 hours. (I placed my bowl in the freezer for 30 minutes to speed things up.)
  7. Scoop out some chilled dough and roll into a ball. I use a small cookie scoop that holds 1½ tablespoons.
  8. Roll each ball of dough in the granulated sugar, coating the entire ball. Place the coated balls onto a parchment paper lined baking sheet (if you use a stoneware pan you don't need to line it), about 1½ inches apart. These cookies will spread only a little, so you don't need to space them too far apart.
  9. Bake in a preheated 350 degree oven for 10 minutes. Let the cookies cool on the pan for a couple of minutes then remove to a wire rack to finish cooling.
These cookies are soft and chewy, and will stay soft for several days (if they last that long!) when stored in an airtight container. This recipe makes about 6 dozen small cookies.

 

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Åhu

Åhu is a sweet and warm soup of sorts, and is a very popular dessert drink on Guam.  It’s one of the first things I make when I go home for visits.

While you can make this dish using frozen månha (the meat from young coconuts) and the juice from the månha, there is nothing like using the real thing.

This delicious and sweet drink is thickened by the månha dumplings, made by mixing pureed månha, sugar and tapioca starch.  The dumplings — I call them lumps — cook in boiling hot månha juice until they float to the surface indicating they are done.

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It doesn’t take long to cook up a huge pot of åhu.  What DOES take long, however, is cutting down a bunch of månha, cutting them open and collecting the juice, then scraping the meat.

Here’s an entertaining (at least I think so) video of the guys working hard at harvesting the månha for us. 🙂

I’ll bet many of you didn’t know there are some species of coconut that are orange when young, not just the common green ones.

My sister and I recruited the men to do the gathering with the promise we’ll do the cooking.  They eventually enjoyed the fruits of our labor and relaxed with a huge cupful of delicious åhu. 🙂

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After draining out the juice, cut open the månha and scrape out the meat.  Be careful not to scrape out any of the husk if you can help it.  The månha meat is very tender; it doesn’t take much effort to scrape it out of the shell.

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After you’ve collected the juice and meat, it’s time to get cooking.  Place the månha juice into a large pot.  You don’t need much juice to get great tasting åhu.  You can use all juice or a mixture of juice and water.  My dad likes to drink the månha juice so when my sister and I made this, we diluted it by mixing 8 cups of månha juice with 8 cups of water, saving the rest of the juice for dad.

If the juice is sweet, you don’t need much sugar.  We added about 3 cups of sugar to all that liquid.  Add a cup at a time and taste as you go, adding as much sugar as you like.

Bring the liquid to a slow boil while you make the månha dumpling mixture.

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Place the månha in a food processor.  Use more månha if you like lots of “lumps” — we used 4 cups of månha (my family likes lots of lumps) for a large pot of åhu.

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Process the månha until it’s smooth and creamy.

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Add the entire bag of tapioca starch to the pureed månha.  Save the rest of the tapioca starch in case you need to thicken the åhu liquid later or to add more to the månha-starch mixture (more on this later).

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Add sugar to the månha-starch mixture.  You don’t need much since you’ve already sweetened the liquid.  The amount of sugar also depends on how sweet the månha meat is.  This batch of månha was very sweet so we added just one cup of sugar.  The mixture will be very thick, thicker than cake batter.

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Drop small dollops of the batter into the boiling liquid.  Do a test batch first to taste if it’s sweet enough.  Add more sugar if you want it sweeter.

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The lumps will float to the top of the pot when done.  If the lumps break apart during the cooking, that means you need to add more starch.  Add a few spoonfuls at a time, then cook a test batch to make sure they stay intact.

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This recipe makes a LOT of lumps — just the way my brother likes it.  The starch in the lumps also serves to thicken the åhu.  Let the mixture cook over low heat for a few minutes after all of the lumps are done.  If, after a few minutes, the liquid is not thickening, mix any reserved tapioca starch with a cup of water; stir the mixture into the åhu and cook for a few more minutes until thickened.

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Serve while still hot and ENJOY! 🙂

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Åhu
 
A warm, sweet dessert drink made from the juice and meat of young green coconuts.
Author:
Cuisine: Chamorro
Ingredients
Liquid
  • 8 cups Månha juice
  • 8 cups water
  • 3 cups sugar, more or less, to taste
Dumplings
  • 4 cups månha meat, pureed
  • 1½ (15 oz) bags tapioca starch
  • 1 cup sugar
Instructions
  1. Place the månha, juice, and sugar in a large pot. Bring to a boil over low heat.
  2. Mix together the pureed månha, one bag of starch (reserve the remaining half bag), and sugar to form the batter for the dumplings.
  3. Drop the batter into the boiling liquid by the teaspoonful. The dumplings will float to the top when done. If the dumplings break apart during cooking, add a couple of tablespoons more starch to the dumpling mixture. "Test cook" a few dumplings to ensure they don't break apart and is sweet enough. If the dumplings still break apart during cooking, add a couple more tablespoons of starch.
  4. After all of the dumplings are done, check to see if the åhu is thick enough for your liking. It should be the consistency of not-too-thick gravy. If you'd like it thicker, mix any remaining starch with 1 cup water; stir the mixture into the hot åhu. Cook for a few more minutes until the åhu thickens.
Serve while still hot and ENJOY! 🙂

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