Sweets Articles

Article / Updated 09-20-2023

Caramel corn makes a great treat for Halloween parties. This tasty treat includes three types of nuts and it’s bound to please your little goblins and ghosts and anyone else who likes the rich flavor and crunch of caramel corn. Nutty Caramel Corn Preparation time: 20 to 30 minutes plus 20 to 30 minutes for cooling Yield: 8 servings Ingredients: 10 cups popped popcorn 1-1/2 cups granulated sugar 1/2 dark brown sugar, packed 1/2 cup corn syrup 1/2 cup water 2 tablespoons butter 1 cup raw whole almonds 1/2 cup whole raw cashews 3/4 raw pecan halves 2 teaspoons salt 2 teaspoons baking soda Instructions: Rinse a large stainless steel bowl with hot water and dry well (this heats the bowl). Put the popped corn in the bowl. Combine the granulated sugar, brown sugar, corn syrup, and water in a heavy 6-quart saucepan and cook on medium heat, stirring occasionally until it comes to a boil. Place a lid on the pot for 1 minute to allow the sugar crystals to wash down the inside of the pot. Remove the lid and clip a candy thermometer to the side of the pot without allowing the tip to touch the bottom of the pan. Continue cooking and stirring When the temperature reaches 240 degrees, add the butter and almonds and continue stirring. At 270 degrees, add the cashews and continue stirring. At 285 degrees, add the pecans and cook to 300 degrees. Remove the mixture from the heat. Stir in the salt and baking soda; then pour the mixture over the popcorn in a stainless steel bowl and mix thoroughly with two had rubber spatulas to coat completely. Spread the popcorn mixture over aluminum foil and break clumps apart with your hands while wearing leather utility gloves. Per serving: Calories 473 (From Fat 149); Fat 17g (Saturate 3 g); cholesterol 8mg; Sodium 934 mg; Carbohydrate 80g (Dietary Fiber 4g); Protein 7g.

Cheat Sheet / Updated 04-15-2022

Following a few foolproof baking tips will make baking cookies a fun and delicious experience. If you run out of an ingredient while making cookies, you can find a substitution, or you can reduce the fat in your favorite cookie without compromising its quality. Adding icing to your cookies makes them even more fun.

Article / Updated 08-06-2021

If you're having a love affair with chocolate, this recipe will only deepen your devotion. Two separate chocolate fillings are swirled together in this tart to make a striking marble effect. Although the marble two-chocolate tart looks like it may have taken all day to prepare, it’s really easy to make. Preparation time: 4 hours (includes chilling) Cooking time: 22 minutes Yield: 16 servings 2/3 cup confectioners’ sugar 2 cups flour Pinch of salt 1 1/4 sticks (1/2 cup plus 2 tablespoons) butter, chilled 2 eggs 2 tablespoons cold water 2/3 cup plus 2 tablespoons heavy cream 10 ounces bittersweet or semisweet chocolate 1 teaspoon pure vanilla extract 2 ounces white chocolate Sift the confectioners’ sugar. Combine the confectioners’ sugar, flour, and salt in the work bowl of a food processor fitted with a steel blade. Pulse for 5 seconds to blend. Cut the butter into small pieces and add to the food processor. Pulse until the butter is cut into tiny pieces, about 1 minute. Separate the eggs, placing the yolks in a small bowl. Discard the whites. Lightly beat the egg yolks. Add the egg yolks and 1 tablespoon water to the food processor. Process until the dough forms a ball. If necessary, add the remaining tablespoon of water. Turn the dough out onto a large piece of plastic wrap. Form the dough into a flat disc, wrap tightly, and chill until firm, about 2 hours. The dough can be prepared up to 2 days in advance and kept tightly covered in the refrigerator. It will need to be softened at room temperature before using. Knead the dough slightly before using to make sure it’s pliable. Preheat the oven to 375 degrees F. On a flat work surface, roll out the pastry dough between 2 sheets of lightly floured wax paper to a large circle, about 13 inches round and 1/4-inch thick. Gently roll the pastry dough around the rolling pin and unroll into an 11-inch fluted-edge tart pan with removable bottom. Carefully lift up the sides of the dough and fit against the bottom and sides of the pan. Trim off any excess dough at the top. Transfer the tart pan to a jelly-roll pan and chill in the freezer for 15 minutes. Line the pastry shell with a large piece of aluminum foil, fitting it into the bottom and sides, and fill with weights. Bake for 10 minutes. Remove the foil and weights. Bake another 12 to 14 minutes, until it’s a light golden color and set. Remove from the oven and cool completely on a rack. Finely chop the bittersweet or semisweet chocolate. Heat 2/3 cup cream to a boil in a medium saucepan. Remove the saucepan from the heat. Stir in the chocolate until completely melted and smooth. Stir in the vanilla and blend well. Stir the mixture to cool for a few minutes. Finely chop the white chocolate. Heat the remaining 2 tablespoons cream and the white chocolate together in a small saucepan, just until the chocolate is melted. Remove the pan from the heat. Stir until the mixture is smooth. Pour the dark chocolate mixture into the tart shell. Working quickly, drizzle the white chocolate mixture over the dark chocolate mixture. Use a toothpick or the point of a sharp knife to pull through the white chocolate layer to create a marbelized look. Chill the tart until the filling is firm, about 2 hours. Store the tart tightly covered in the refrigerator for up to 2 days. Let the tart stand at room temperature for 30 minutes before serving. Cut into slices to serve. Per serving: Calories 305 (From fat 177); Fat 20g (Saturated 12g); Cholesterol 64mg; Sodium 20mg; Carbohydrate 29g (Dietary fiber 2g); Protein 4g.

Article / Updated 06-20-2019

As a candy-maker, you need specific tools and utensils. Some, like measuring cups and spoons, you probably already have and use; others, like a candy thermometer and a marble slab, don’t see much service unless you’re making candy. Keep the following tools on hand for your candy-making efforts: Baking pans Measuring spoons and measuring cups Candy and chocolate thermometers Microwaveable bowls Dipping utensils Plastic storage containers of a variety of sizes Double boiler Saucepans (including 2-quart, 4-quart, and 5-quart) 4- to 5-quart mixer Small marble slab Kitchen scale Spatulas (hard rubber and offset/stainless steel) Large knives Wax paper Large wooden or stainless steel spoons

Cheat Sheet / Updated 03-27-2016

You need some special utensils and skills for candy making, as well as some special (and yummy) ingredients. After you learn how to temper chocolate (people eating chocolate are generally in a good temper, but that’s not the same thing), you can take off and start giving your candy as gifts — and you probably have some friends who’d be happy to help eat your mistakes, too!

Article / Updated 03-26-2016

Although these date pinwheel cookies take a bit of work, they’re worth it. To make your date pinwheel creation a bit easier, you can make both the filling and the dough in advance and put them together before baking. Preparation time: 12 1/2 hours, including chilling Baking time: 12 minutes Yield: 3 1/2 dozen 3/4 cup pitted dates 1/4 cup walnuts 1/3 cup sugar 1/2 cup water 1 orange 2 cups all-purpose flour 1/4 teaspoon baking powder Pinch of salt 1/2 cup (1 stick) unsalted butter, softened 1 cup light brown sugar 1 egg 1 teaspoon vanilla extract Roughly chop the dates and walnuts. Zest the orange and then juice it in a small bowl. Reserve the zest. Combine the sugar, water, and dates in a 2-quart heavy-bottomed saucepan and cook over medium heat until the mixture is thick, about 8 minutes. Remove from the heat and stir in the walnuts and 1 tablespoon orange juice. Cool and then purée the mixture in the work bowl of a food processor fitted with a steel blade or in a blender. Transfer to a bowl, cover tightly with plastic wrap, and hold at room temperature. Sift together the flour, baking powder, and salt. Using a mixer, beat the butter in a large mixing bowl until light and fluffy, about 1 minute. Add the brown sugar and mix together until smooth. In a small bowl, beat the egg lightly with the vanilla extract. Finely mince the orange zest and add 1 tablespoon orange zest to the egg mixture. Add the egg mixture to the butter mixture and blend well. Add the flour mixture in three stages, blending well after each addition. Form the dough into a disk, wrap tightly in plastic, and chill overnight. On a lightly floured surface, roll out the dough into a large rectangle about 10 x 15 inches and 1/4-inch thick. Evenly spread the date mixture over the dough. Roll up from the long side to a tight roll. Wrap in wax paper, cover with plastic wrap, and chill for at least 1 hour. Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper. Slice the roll into 1/4-inch-thick slices. Transfer the cookies to the cookie sheet, leaving 1 inch between them. Bake for 12 to 15 minutes, until golden and set. Remove the cookie sheet from the oven and transfer the cookies to racks to cool. Store in an airtight container at room temperature for up to a week. Freeze for longer storage. Per serving: Calories 82 (From fat 25); Fat 1g (Saturated 1g); Cholesterol 11mg; Sodium 10mg; Carbohydrate 14g (Dietary fiber 0g); Protein 1g.

Article / Updated 03-26-2016

These yummy squares can satisfy any lemon craving. A soft lemon topping sits on a crunchy cookie base. Although these cookie squares aren’t complicated to prepare, they take a little extra effort because you have to prepare a crust and a topping. But they’re well worth it. Preparation time: 30 minutes Baking time: 45 minutes Yield: 24 2-inch squares 2 large lemons 1 cup (2 sticks) unsalted butter, cold 2 1/4 cups all-purpose flour 1/2 cup, plus 3 to 4 tablespoons confectioners' sugar Pinch of salt 1 teaspoon vanilla extract 4 eggs 1 1/2 cups sugar 1/2 teaspoon baking powder Preheat the oven to 350 degrees F. Spray a 9-x-13-inch baking pan with nonstick cooking spray. Zest 1 lemon and finely mince the zest. Cut the butter into small pieces. Combine lemon zest, butter, 2 cups flour, 1/2 cup confectioners’ sugar, the salt, and vanilla extract in the work bowl of a food processor fitted with the steel blade. Process until the mixture forms a ball, about 1 minute. To make the crust using a mixer and mixing bowl, soften the butter to room temperature and then beat until fluffy, about 2 minutes. Add the confectioners’ sugar and cream together well. Stop occasionally and scrape down the sides of the mixing bowl with a rubber spatula. Add the salt, lemon zest, and vanilla and blend well. Add the flour in three stages, blending well after each addition. Dust your fingertips with flour and press the crust evenly into the pan. Bake for 20 minutes, until the edges are golden. Remove the baking pan from the oven and cool on a rack. Using a mixer, beat the eggs in a large mixing bowl on medium-high speed until fluffy, about 2 minutes. Gradually add the sugar and continue beating on medium-high speed until the mixture is thick and holds a slowly dissolving ribbon as the beater is lifted, about 5 minutes. Combine the remaining 1/4 cup flour and the baking powder in a small bowl. Zest the remaining lemon, finely mincing the zest. Juice both lemons. Add the flour mixture, 1/2 cup lemon juice, and the lemon zest to the mixing bowl. Blend thoroughly. Pour the topping into the pan. Bake for about 25 minutes, until the topping is set. Remove the pan from the oven and cool on a rack. Dust the top heavily with the remaining 3 to 4 tablespoons confectioners' sugar. Cut into squares. Store in a single layer in an airtight container at room temperature for up to 5 days. Per serving: Calories 184 (From fat 78); Fat 9g (Saturated 5g); Cholesterol 56mg; Sodium 26mg; Carbohydrate 25g (Dietary fiber 0g); Protein 2g.

Article / Updated 03-26-2016

Florentines are a favorite Old World cookie. Although preparing Florentine cookies requires several steps, you won't regret the extra time, especially when you see the satisfied smiles on the faces of family and friends lucky enough to sample them. Preparation time: 30 minutes Baking time: 10 minutes Yield: 20 3 tablespoons vegetable oil or nonstick cooking spray 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter 2/3 cup sugar 2 tablespoons honey 1/4 cup heavy cream 2 cups sliced almonds 2/3 cup finely diced candied orange peel 2 tablespoons all-purpose flour 8 ounces bittersweet or semisweet chocolate Preheat the oven to 350 degrees F. Lightly oil or spray the cups of two muffin pans (12 cups each). Cut the butter into small pieces. In a 2-quart heavy saucepan, combine the butter, sugar, honey, and cream. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture reaches 248 degrees F on a candy thermometer, about 15 minutes. Immediately add the almonds, candied orange peel, and flour. Stir vigorously until thoroughly blended, about 1 minute. Remove from the heat. Put a generous tablespoon of the mixture in each muffin cup. Dip the back of a spoon in cold water and press each mound to flatten. Bake for about 10 minutes, until golden. Remove the muffin pans from the oven and cool on a rack for 5 minutes. Oil the bottom of a jelly roll pan. Place it over the top of the muffin tin and invert the tin to release the confections. Chop the chocolate into matchstick-size pieces and set aside 1/3 of them. Melt the remaining 2/3 in the top of a double boiler over hot water. Stir frequently with a rubber spatula to ensure even melting. Remove the top pan of the double boiler and thoroughly dry the bottom and sides of the pan. Stir in the remaining chocolate in three batches. Make sure that each batch is completely melted before adding the next. To test that the chocolate isn’t too hot for dipping, place a dab below your lower lip. It should feel comfortable. To hold the chocolate at the same temperature, place it over a shallow pan with water that’s slightly warmer. Line two cookie sheets with parchment or wax paper. Hold a cookie flat (horizontally) between your fingers and dip the bottom into the chocolate. Remove the cookie from the chocolate and let the excess drip off. To help remove excess chocolate, very lightly tap the cookie against the side of the pan. Place the cookie onto the cookie sheet, chocolate-side up. Repeat Steps 20 through 22 with three more cookies. Use a decorating comb or a fork to make a wavy pattern in the chocolate of the dipped cookies. Repeat Steps 20 through 24 until the cookie sheet is full. Place the cookie sheet in the refrigerator for 10 minutes to set the chocolate. Store in a single layer in an airtight container at room temperature for up to a week. Per serving: Calories 246 (From fat 158); Fat 18g (Saturated 7g); Cholesterol 20mg; Sodium 9mg; Carbohydrate 21g (Dietary fiber 2g); Protein 3g.

Article / Updated 03-26-2016

In this baked pudding, chocolate and hazelnut combine to create what Italians call gianduia. The full flavor of toasted hazelnuts and chocolate make this baked gianduia pudding to die for — especially when you top it with freshly whipped cream. Yum! Preparation time: 10 minutes Baking time: 35 minutes Yield: 8 to 10 servings 2 teaspoons butter, softened 4 tablespoons butter 1 ounce milk chocolate 1/2 cup unsweetened Dutch-processed cocoa powder 1/2 cup toasted hazelnuts 3/4 cup sugar 1 cup flour 3/4 teaspoon baking powder 1 egg 1/3 cup milk 1 cup boiling water 1/2 cup heavy whipping cream 1 tablespoon confectioners’ sugar 1 teaspoon pure vanilla extract Preheat the oven to 350 degrees F. Use the 2 teaspoons of butter to generously grease the inside of an 8-inch-square baking pan. Cut the 4 tablespoons butter into small pieces. Finely chop the milk chocolate. In the top of a double boiler, melt the butter and milk chocolate together over hot water. Stir often with a rubber spatula. Remove the top pan of the double boiler and wipe the bottom and sides very dry. Sift the cocoa powder and add it to the pan. Stir until the mixture is a thick paste. Finely grind the hazelnuts. In a medium bowl, combine hazelnuts, 1/2 cup sugar, the flour, and baking powder and toss to blend. In a medium mixing bowl, using an electric mixer, whip the egg until frothy. Add the milk and blend. Add the chocolate mixture in two stages, stopping to scrape the sides of the bowl with a rubber spatula. Blend well. Add the dry ingredients in three stages, blending well after each addition. Transfer the batter to the prepared pan, using a rubber spatula to spread the batter evenly. Sprinkle the remaining 1/4 cup sugar over the top of the batter. Pour the boiling water over the batter. Place the baking pan in a larger baking pan and pour boiling water into the bottom pan. You want the water to reach halfway up the sides of the smaller pan. Bake the pudding for 35 minutes, until a tester inserted in the center comes out clean. Remove from the oven and cool on a rack for about 20 minutes. Whip the cream in a medium mixing bowl using an electric mixer until it’s frothy. Sift the confectioners’ sugar. Add the confectioners’ sugar and vanilla to the cream and whip the cream until it holds soft peaks. Use a large spoon to scoop out servings of the pudding. Top each serving with a dollop of whipped cream. Per serving: Calories 236 (From fat 146); Fat 16g (Saturated 8g); Cholesterol 54mg; Sodium 47mg; Carbohydrate 21g (Dietary fiber 2g); Protein 5g.

Article / Updated 03-26-2016

Bananas on the grill make wonderful desserts. Because of their natural oils and sweetness, bananas need surprisingly little adornment — this recipe includes a simple caramel sauce. Preparation time: 20 minutes Grilling time: 8 to 10 minutes Yield: 4 servings 1 cup granulated sugar 1/3 cup water 1/2 teaspoon lemon juice 2/3 cup heavy cream 4 medium ripe but firm bananas Prepare a medium fire in a charcoal or gas grill. In a saucepan over medium-low heat, combine the sugar, water, and lemon juice. Stir with a wooden spoon for about 3 minutes, until the sugar dissolves. Increase the heat to medium-high and cook, stirring occasionally, until the mixture reaches an amber color, about 3 to 4 minutes. The mixture boils rather rapidly during these minutes. Remove the pan from the heat. If you want a medium-colored caramel sauce, remove the mixture from the heat while it’s still light golden; it continues to cook and darken from the heat. For a dark caramel color, remove when the mixture is medium golden-brown. Gradually pour in the heavy cream, stirring with a wire whisk. Be careful; the cream bubbles wildly as you pour it into the mixture. Return the saucepan to medium-low heat and stir for 2 to 3 minutes or until the mixture is velvety. After it cools, the sauce can be reheated in a microwave oven or over low heat on top of the stove. Cut the bananas in half lengthwise without removing the peel Place on a lightly oiled grid, cut-side up. Cover and grill for 8 to 10 minutes or until the flesh is warmed and slightly softened. Spoon or cut away the flesh from the peel. Place the peeled bananas on four individual plates. Spoon the hot caramel sauce over the bananas before serving.