Ambition above reality


In much the same way as people’s eyes are often bigger than their stomachs, my baking ambitions often far outstrip my capacity to deliver.

That said, my current ambitions for the big intro bake of autumn include (potentially):

Carrot-sandwich cookies
Anzac biscuits
Dark chocolate hazelnut mini tarts
Cranberry-pistachio biscotti
Tart cherry, blueberry and toasted pine nut biscotti
Oreo-stuffed chocolate chip cookies
Smil-filled chocolate cookies
Samoa cookies
Nanaimo bars
Mini cheesecakes with Oreo crust
Oatmeal lemon cream bars*
Caramel apple crumble bars*
Kahlua coffee cupcakes*
Malt chocolate cupcakes*
Brown sugar cupcakes with maple frosting and candied bacon*
Carrot pineapple spice cupcakes*

* means this will be a new/experimental recipe for me
I might also make the tired “normal” cookies, such as M&M cookies and white chocolate macadamia cookies. Perhaps something with peanut butter because I seem to have a lot of peanut butter on hand right now … but want to do something different than just standard peanut butter cookies. I will think about it.

Baked Goods in B2B: Mini dark chocolate tarts


Preheat oven to 375F/190C; lightly coat muffin tins (regular size or mini) with nonstick cooking spray.

1 cup crushed chocolate cookies (plain chocolate or even Oreos will work here)
1/3 cup ground nuts (or just 1/3 cup more cookie crumbs if you don’t like nuts)
1/3 cup melted butter
1 tablespoon sugar

Mix all ingredients together and then press into the bottom and up the sides of the prepared muffin tins. Bake for 5 minutes, cool on a wire rack.

Preheat the oven to 325F/160C

10 ½ ounces (280g) dark chocolate (between 70-85 percent cocoa)
¾ cup whipping cream
½ cup milk
3 tablespoons honey (regular or flavored, e.g. raspberry, cinnamon or ginger)
1 egg, lightly beaten

Melt chocolate, cream and milk together in the microwave (3-4 minutes on full power) or in a double boiler on the stove. Stir, make sure chocolate is melted and mixture is smooth. Stir in honey.
Put egg in a separate bowl, beat lightly. Gradually stir hot chocolate mixture into the beaten egg (stirring constantly). Pour into the prepared tart shells.
Bake 25 minutes. Cool on wire rack for 30 minutes and remove from pan.