Bite Sized Desserts – Chocolate Chip Cookies, Sorbets, Coconut pinwheels & Mini Chocs

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Chocolate chip cookies. Image from http://www.philly.com/philly/blogs/healthy_kids/Healthy-family-recipe-Chocolate-chip-cookies.html

Bite size deserts are the perfect option for a treat after dinner. The trend now is to do bite size desserts according to Culinary Odds – Bite-Sized Dessert Trends. We have noticed that even at events people are more into finger foods. If you have a sweet tooth you need to try out these recipes which give you an opportunity to stay indoors and read a book, watch a movie etc instead of going out when its raining to satisfy that sugar craving. If you are having visitors this is also a great chance to impress them with your home made treats.   Some of these recipes don’t require you to know how to bake so don’t worry that you need to know how to bake.

CRISPY CHOCOLATE CHIP COOKIES

Just cook until barely browned at the edges, and cool properly on a rack. They are crispy and a little chewy at the center, wonderful.

Serves: 24 pcs
Time: 1 hour
Prep: hand/ stand mixer (not necessarily), Preheat oven 175 degrees C
Utensils: 2 baking trays, 2mixing bowls, wooden spatula, whisk
Ingredients:
Butter: 1 c
Sugar: 2 cups; Use a combination of white and brown sugar, ½ cup white and 1 ½ cups brown.
Eggs: 2
Vanilla essence: 2 teaspoons
Flour: 3 cups
Baking soda: 1 teaspoon
Hot water: 2 teaspoon
Salt: ½ teaspoon
Chocolate chips: 2 cups
Nuts: 1 cup

Chocolate chip cookies. Image from http://www.philly.com/philly/blogs/healthy_kids/Healthy-family-recipe-Chocolate-chip-cookies.html
Chocolate chip cookies. Image from http://www.philly.com/philly/blogs/healthy_kids/Healthy-family-recipe-Chocolate-chip-cookies.html

1. Cream together butter and sugar until smooth. Beat in the eggs, one at a time then add in vanilla.
2. Dissolve the baking soda in the water and add to the batter along with the salt.
3. Stir in the flour, chocolate chips and then nuts.
4. Use a large spoon to drop the mix onto the ungreased baking trays. Leave some space between the mounds for the cookies to spread when baking.
5. Bake for 10-15minutes in the preheated oven, or until the edges are browned.

Strawberry and Orange Sorbet

Sorbets are wonderful, light and (usually) healthy palate cleansers that make an easy dessert. Depending on how good your freezer is, this should be ready soon after you finish your dinner.

Serves: 4 people
Prep: Blender, deep freeze.
Utensils: moulds- preferably individual sizes. Any kind/ shape.
Ingredients:
Strawberries -250 g
Orange Juice- 1 cup
Garnish: Strawberry slices
Blend strawberries and orange juice to a smooth mix. It should be thick and creamy but light.
Pour into the moulds and freeze until set.
Unmound at least an hour before serving; it should be soft but chilled. Garnish and serve.

Hack it: freeze in individual portions, preferably in a closed container for a quicker freeze and storage. You have a quick dessert for another day, just defrost slightly.

Make it a Slushy: add orange juice and blend to a thick but runny mix.

COCONUT PINWHEELS

If you love coconut, you will love this. Very simple cookies that don’t require baking.

Serves: 60 pcs
Time: 30 mins; overnight chilling.
Prep: cling wrap, fridge
Utensils: large sieve, 3 medium bowls, spatula/ large spoon, rolling pin, large tray, airtight container.
Ingredients:
Desiccated coconut- 225g/  2 1/2cups (use the best quality you can find)
Milk powder- 125g/   1 1/4cups
Icing sugar- 180g/    1 1/2cups
Food color – your choice
Milk- as required

1.Sieve together icing sugar and milk powder into a bowl. Add the coconut and mix well.
2. Make soft dough by adding the milk gradually, and then divide it into 2 parts.
3. Leave one part white and add food color to the other.
4. Spread cling wrap on your work surface and roll out each portion into a rectangle about 6mm thick.
5. Stack the rectangles together, white first. Roll up the two together into a log shape, like a Swiss roll. Chill overnight in your fridge.
6.Slice into discs about 6 mm thick and store in an airtight container.
You can also dip half into melted chocolate for a “Bounty Bar” experience…yum!

Mini Chocs

Love ice-cream? This just rocks because you can store them!! Deep frozen, wrapped in foil.

Serves: Makes 25-30 medium balls
Time: 1 hour preparation time; 1 day (freezer time)
Prep: Freezer, small saucepan, boiling water,
Utensils: 2 large trays, plastic freezer-safe container(large box) & lid, melon/ ice cream scoop, grease-proof paper, 30 strong toothpicks/ cocktail sticks, 3-4 large heat-safe bowls (for melting chocolate), knife and chopping board, spatulas

Ingredients:
Vanilla ice cream- 500ml
Dark chocolate- 150g
White chocolate- 150g
Milk Chocolate- 150g
Pistachio/ Macadamia / Cashew nuts-4 heaped tablespoons

1. Start this recipe early: dedicate space in your freezer for the trays, and set it on the coldest setting for best results. You need your ice- cream to be well-frozen.
2. As soon as you get your ice-cream home, spread it out in the plastic container and put it in the freezer overnight. Make sure to spread it out well so that you have a thick, even layer.
3. Spread your paper on the trays and put them in the freezer as well. The paper should be cold.
4. When the ice cream is nicely frozen, take it out of the freezer. You will need boiling water for this next part, so start by making sure you have a small pot of water boiling on the stove.
5. Dip the scoop in the boiling water and draw it across the ice- cream to make nice round and compact scoops. Place each one on the tray and space them well apart. Work quickly so that the ice cream doesn’t melt. If it gets soft, put everything back in the freezer and give it time to harden again. Dip the scoop in the boiling water each time to make sure it scoops clean balls.
6. Insert a stick in each ball and ensure they are firm. Put the balls back in the freezer for a minimum of 2hours. You need them to be very hard.
7. When you are ready to make the Chocs, again start by boiling water in a small saucepan. Break up the different types of chocolate in 3bowls and melt them over the boiling water. Don’t let any water get into the chocolate, so make sure the saucepan of water isn’t too big-it should hold the bowls.
8. Allow the chocolates to cool but it should be liquid enough to drop from a spoon. You will now coat the balls in the chocolate, about a third in white, a third in dark and a third in the milk chocolate. Coat the balls by spooning the chocolate over the ball while holding the ball over the bowl.
9. Sprinkle the nuts over the ball and the set it back on the tray. Put them back in the freezer and serve directly from there.
10. Use any combination of nuts that you like, or different flavors of ice cream. To make layers of chocolate: freeze the coated balls without the nuts and then coat again following the steps from 7-8.

You should also check out this recipe for cinnamon buns, check out these mini deserts by Martha Stewart, and also check out some delicious bite sized bakes by the Food Network.

Recipes from my friend Selaine Jommo who is a pastry chef.

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