Tried and True

e s se rts
D
K e ll y L
ip o v ic h
“Dessert is probaby the most important stage of the
meal, since it will be the last thing your guests
remember before they pass out all over the table.”
- William Powell
 d a n d True
Trie e sserts
D

Cookies
Big Chewy Chocolate Chip Cookies.......2

White Chocolate Macadamia Nut

Cookies.......................................................3

Cakes

Pineapple Carrot Cake...........................4

Chocolate Raspberry Mousse Cake.....5

Decadence
Chocolate Strawberry Cups..................6

S’more Brownies......................................7

1
 Tried an
De sserdt True

ES
s
C OOK I

w y C h o c o l a t e
i g C h e
B h i p C o o k ie s
C
T I P: For gi
p r e s e n t a tio n , f t
cookie s in clstack
2 cups all-purpose flour
1/2 teaspoon baking soda

c e ll o c a n d y e a r
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
b
tie with a co ags and
1 egg l or e d
1 egg yolk
2 cups semisweet chocolate chips r ib b o n .
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with
parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar
until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in
the sifted
ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be
about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.
Cool on baking sheets for a few minutes before transferring to wire racks to cool
completely. Makes about 24 big cookies.

2
 d a n d True
Trie e sserts

C OOK I
D

ES
TIP: For a
delicious twist,
add 6 T BS
honey, 1 ½ cup
oats, 1 ½ cup
shredded coconut,
and 1 ½ cup dried
cranberries

1 cup butter, softened

3/4 cup packed light brown sugar
1/2 cup white sugar
W h i te C h o c o l a te
2 eggs
1/2 teaspoon vanilla extract M a c a d a m ia N u t C o o
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
k ie s
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.
Beat in the eggs, one at a time, then stir in the vanilla and almond extracts.
Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix
in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto
ungreased cookie sheets.

Bake for 10 minutes in the preheated oven, or until golden brown. Makes about 48
cookies.

3
 Tried an
De sserdt True
s

S
C AKE

P in e a p p l e C a
r r o t C ake
2 cups flour
2 tsp baking soda
1 1/4 tsp salt Tip: For an elegant
2 tsp cinnamon
4 eggs and tasty touch, toast
2 cups sugar
1 cup oil or melted butter
2 cups grated carrots
coconut under the
2 cups crushed and drained pineapple
1 cup chopped walnuts or fresh coconut broiler and top the cake
Preheat oven to 350 degrees F
Sift together dry ingredients; set aside.
with it.
Mix eggs, sugar, and oil, stirring well. Add carrots, pineapple, and nuts, beating well
after each addition. Add sifted ingredients and stir well. Pour into greased and floured
9 by 13 inch pan. Bake 40 minutes or until a toothpick comes out clean. Cool completely
and ice.

Cream Cheese Icing

8 oz cream cheese, softened
2 TBS butter, softened
1 tsp vanilla
3 1/2 cups confectioners sugar
Beat cream cheese, butter, and vanilla until smooth. Gradually add confectioners sugar
and beat until fluffy. (yields 2 cups)

4
 d a n d True
Trie e sserts

C AKE
D

S
T I P: Can’t f
e r r y raspberry fu ind
o l a t e
Ch oc se C ak eR a s p b sauce? Blen dge
Mou s f e w ta b l e s p o d a
of raspberryons
1 box Devil’s Food Cake mix (2-layer size) liqueur into a
2 (2 oz each) packages Chocolate Mousse Mix
c o n v e n tio n a l
2/3 cup cold milk
1/3 cup raspberry liqueur f ud ge
1 (12 oz) jar raspberry fudge sauce
2 (6 oz) packages fresh raspberries
s auc e .
Prepare the Devil’s Food Cake mix as directed. Bake cakes in two 9” round cake pans
that have been sprayed with non-stick cooking spray. Cool the cakes on a wire rack.
Level the tops of the baked cakes and split each in half horizontally in produce four
layers.

Prepare chocolate mousse mixes as directed with one important exception: Combine the
milk and raspberry liqueur, and use that mixture for the liquid.

To assemble the cake, place the bottom later on a serving plate and spread a thin
layer of raspberry fudge sauce over it. Use no more than 1/3 cup of the fudge sauce
on any one layer. Next spread about 1/2 cup of the raspberry-chocolate mousse
mixture over the top of the fudge.

Fill the middle layer with one package of the fresh raspberries.
Repeat the fudge sauce and mousse process for the top layer of the cake. Use the
rest of the mouse to frost the top and sides of the entire cake.

No more than an hour before serving, place a single layer of fresh raspberries on the
top of the cake. Refrigerate. Slice to serve.

5
 Tried an
De sserdt True

Decadence
s

T I P: Fill sandwich
baggie with extra
melted chocolate,
cut the tip of the
c or n e r o f f a n d
t e S t r a w b e r r y C u p s pipe swirl de signs
C h o c o l a onto the plate.
C o ol b e f o r e
1 pint fresh strawberries
topping with the
5 oz milk chocolate (I suggest Ghirardelli or Sarris)
6 muffin papers strawberry cup.
Whipped cream for garnish

Place muffin papers into a muffin tin and set aside. Put the chocolate in a microwavable
safe bowl and melt, stirring every 10 seconds until smooth. While warm, pour equal
amounts of chocolate into each muffin paper one at a time. Tilt and spin the papers
slowly allowing the chocolate to cover the sides of the paper, forming a chocolate
“cup”. Refrigerate while still in the muffin tin until hard.

Meanwhile, remove stems and slice strawberries. Reserve 6 small strawberries for
garnish.

Once hard, carefully peel muffin papers from the chocolate cups. Fill chocolate cups
with sliced strawberries. Plate, garnish with whipped cream and whole strawberry, and
serve. Makes 6 strawberry cups.

6
 d a n d True
Trie e sserts

Decadence
D
e a s y r e m o v a l ,
T I P: For fin tins with
make in muf aper s.
muffin p
Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
S’m ore Br ownie s
1 cup all-purpose flour
Topping:
4 cups large marshmallows

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an
8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest
of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the
crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20
minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe
bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave
again until completely melted, about 2 minutes more. Alternatively, put the butter and
chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a
very slow simmer; set the bowl on the pan without touching the water. Stir
occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the
melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter.
Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted
into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and
preheat on low. Layer marshmallows across the top, and toast under the broiler
until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack,
gently removing the brownies from the pan using the aluminum flaps. Carefully separate
any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

7
 “Life is uncertain. Eat dessert first.”
-Erestine Ulmer

U.S. $14.95
CAN $15.78