Wednesday, November 19, 2014

Dessert Mash-Ups Cookbook Review

I was sent this great baking book to review, and I just really love to bake. The item on the cover just looked so amazing, I was excited to see what else was inside! Creative and totally yummy are two ways I would describe this cookbook. Dorothy explains to you all about the ingredients you are going to use in the recipes, and gives some great hints about the best way to work with them. I love the gorgeous photos as well, that is very important in a baking book! 52 amazing recipes to dazzle your family and friends await in this wonderful selection! Here are 2 of the recipes in the book which are making me very hungry just looking at the photos! 

With “Dessert Mash-Ups,” you’ll enjoy two-in-one treats from morning to night with Blueberry Muffin Waffles, Pumpkin Cheesecake French Toast, Mint Chip Truffles, S’more Cookies, Turtle Pudding Pie, Strawberry Pie Cupcakes, Brownie Peppermint Bark and much, much more.

The step-by-step instructions and gorgeous photos from Dorothy Kern, the mastermind behind the blog Crazy for Crust, make it easy to create all the scrumptious, crowd-pleasing treats in “Dessert Mash-Ups.

Cinnamon Roll Cookies
If there is one food I cannot stop eating, it’s a cinnamon roll. Seriously, don’t leave me with a pan unattended or you’ll come back to crumbs. I've turned cinnamon rolls into cake and crust before, but this is one of my favorite versions: a cookie. A sweet sugar cookie dough is rolled in a cinnamon-sugar filling and then sliced and baked. Topped with a sweet icing, these are the perfect way to enjoy a cinnamon roll . . . in a cookie!

Yield 3 dozen cookies 

Prep Time 20 minutes 
Chill Time 1 hour 
Bake Time 10 minutes

1⁄2 cup (1 stick) unsalted butter, softened
2⁄3 cup granulated sugar
1⁄2 cup packed brown sugar, divided
1 large egg
1 teaspoon vanilla extract
1⁄4 teaspoon salt
2 cups all-purpose flour
2 teaspoons ground cinnamon

1 1⁄2 cups powdered sugar 
1 1⁄2 teaspoons vanilla extract 
6 to 8 teaspoons whole milk

Make the Cookies

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and 1⁄4 cup of the brown sugar. Beat in the egg and vanilla. Add the salt and flour and beat until the dough just comes together.

2. Stir together the remaining 1⁄4 cup brown sugar and the cinnamon in a small bowl. Set aside.

3. Divide the dough in half. Place a large sheet of waxed paper on a cutting board. Place half of the dough on the waxed paper and flatten slightly with your hands. Place a second layer
of waxed paper over the top and roll into an 8-inch square. Remove the top sheet of waxed paper, sprinkle with half of the brown sugar–cinnamon mixture and roll up the dough. Repeat with second half of the dough. Cover with plastic wrap and refrigerate until firm, at least 1 hour.

4. Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper or silicone baking mats.

5. Slice the dough logs into 1⁄4 to 1⁄2-inch-thick cookies. Place cookies 2 inches apart on the prepared cookie sheets. Bake
for 8 to 10 minutes, until the bottoms just start to turn golden brown. Cool 5 minutes on the cookie sheets before moving to a cooling rack. Let cool before frosting.

Make the Frosting

1. Whisk the ingredients together in a medium bowl. Transfer the frosting to a plastic bag and cut off one tip. Pipe onto cookies. Chill to set frosting. Store in an airtight container for up to 4 days or freeze for up to 3 months.

Tip: Add 1⁄2 teaspoon of maple extract to the frosting for a new flavor twist.

Mint Chip Truffles

Yield 18 truffles 
Prep Time 30 minutes 
Chill Time 1 hour

This recipe is for my daughter, Jordan. She is a mint-chip addict! No matter what, when I ask her what treats I should make or what birthday cake she wants, she asks for chocolate and mint. These candies are buttercream truffles that taste like mint-chip ice cream. She proclaimed them, “Fabulicious with a side of blingy ding ding awesome!” and I hope you feel the same way.

1⁄2 cup (1 stick) unsalted butter, at room temperature
1 1⁄2 cups powdered sugar
1 teaspoon vanilla extract
1⁄8 teaspoon peppermint extract
1⁄4 teaspoon salt
2 drops green food coloring
1⁄4 cup semisweet mini chocolate chips
8 ounces melting chocolate or semisweet baking chocolate
Sprinkles (optional)

1. In a large bowl, mix the butter and powdered sugar with a hand mixer until crumbly. Add the vanilla and peppermint extracts and salt, then mix until smooth. It will seem like it takes forever, but it will happen after a few minutes. Depending on your hand mixer, you can turn it up to medium or medium- high speed and the mixture will come together faster.

2. Once smooth, mix in the green food coloring on low speed. Then stir in the mini chocolate chips. Refrigerate for 30 minutes.

3. Scoop 1-tablespoon balls of cold dough and place them on a waxed paper–lined cookie sheet. Refrigerate for at least another 30 minutes.

4. When you’re ready to dip the truffles, melt the melting chocolate or semisweet baking chocolate according to the package directions and line a cookie sheet with waxed paper. Remove the truffles from refrigerator and roll into smooth balls. These soften pretty quickly, so it’s best to keep them in the refrigerator and only remove 4 or 5 at a time to dip.

5. Dip each truffle in the melted chocolate (see Candy Dipping Tips, page 30), tapping off any excess, and place them on the prepared cookie sheet. Sprinkle with sprinkles, if using. Return to the refrigerator to harden. Store in an airtight container in the refrigerator; they soften quickly. The truffles will keep for several days when kept cold.

Tip! Be sure to buy peppermint extract not mint extract. They are two very different flavors, so be sure to check the box!

Please let me know if you try one of these recipes how they came out for you! This book would make a fabulous holiday gift for that baker friend, sister or Mom for under $20.00! I tell everyone I have a cookbook "collection" because I have so many at this point, sounds so much better that way! I am a big fan of Barnes and Noble, and I do not receive any commission on this link, but like to promote them when I can. You can purchase HERE for under $16.00 which is just an amazing deal !!

Happy Baking Everyone!! 

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