Gourmet Cookie Bouquets Recipe Blog

Archive for the ‘Pastries’ Category

Everyone loves the ooey gooey deliciousness of caramel rolls fresh from the oven!  Start your weekend morning off right with this special treat.  You can make it with or without the nuts, depending on how your family like it.

Ingredients:

1 cup crushed walnuts (optional)
1 package of frozen bread dough balls
1 package regular vanilla or butterscotch pudding (not instant!)
1/3 cup butter
1/2 cup brown sugar
3/4 teaspoon cinnamon
1 tablespoon cream (optional)

Directions:

1. Grease a bundt pan well and sprinkle the crushed walnuts in the bottom of the pan. Place the package of FROZEN dough balls on top the gourmet nuts - distributing them evenly around the pan.

2. In a saucepan or in the microwave, melt together the butter, sugar, cinnamon and cream. Let cool slightly and then pour over the dough balls.

3. Leave bundt pan on the kitchen counter to rise overnight (top with wax paper or tinfoil sprayed with pam).

4. When you get up in the morning, heat the oven to 350 F. Bake rolls for 25 - 30 minutes and flip them out onto a serving platter while they are still hot. Pull off as many rolls as you'd like an enjoy!

If you thought these rolls were delicious, try this recipe for Custard with Caramel Syrup.

Much like coconut cookies, these fritters are amazing.

Ingredients:

• 3/4 cup brown sugar

• 3 cups water
• 1 1/2 cups rice flour
• 1/8 tsp. baking soda
• 1/8 tsp. salt
• 3/4 cup flaked coconut
• 2 cups corn oil

Cook the sugar and water until syrupy. Cool. Sift the rice flour, baking soda, and salt into a bowl; stir in the syrup and coconut. Let stand 2 hours.Heat the oil in a deep skillet; drop the batter by the tablespoon into it. Fry until browned on both sides.

For more tasty coconut recipes, try your hand at some of these:

• Coconut Balls
• Coconut Custard
• Coconut Cookies
• Coconut Tarts
• Coconut Pudding
• Coconut Custard (Sarikauja)

Gourmet desserts are sometimes hard to make, but in this case it's extremely easy!

Ingredients:

• 1 1/2 lbs. chestnut
• 1/3 cup sugar
• 1/2 tsp. powdered ginger
• 1 tsp. cinnamon
• 1/2 cup honey
• 1/2 cup blanched chopped almonds

Make a crisscross cut on the top of each chestnut. Cook in boiling water 20 minutes. Drain, cool, and peel. Mash the chestnuts very smooth; blend in the sugar, ginger, and cinnamon. Shape into walnut sized balls. Dip in the honey and roll in the nuts.

For more chestnut recipes, try:

• Chestnut Balls
• Chestnut Dessert - You-Raan
• Glazed Chestnuts - Kuri Natto

If you're one for gourmet desserts, then you've probably wondered how it is that people make beautiful rosettes. Now you can be let in on the magic!

Ingredients:

• 2 eggs, beaten

• 1/4 tsp. salt

• 1/2 tsp. ground cardamom

• 1 tbsp. sugar

• 1 cup all-purpose flour

• 1 cup milk

• 2 tbsp. butter, melted

• Peanut oil for frying

Garnish:

• Confectioners’ sugar

Beat the eggs, salt, cardamom, and sugar together in a mixing bowl. Beat the flour and milk alternately into the mixture. Stir in the melted butter.

To make rosettes, heat the peanut oil to 375 degrees (1 ½ inches of oil in an electric frying pan works great for this). Dip a rosette iron into the hot oil, then into the batter. Do not let the batter run over the top of the iron as this may make it difficult for the rosette to release. Immerse the batter-coated iron in the hot oil until the rosette comes out free. Fry for 20 to 25 seconds. Remove the rosette to drain on paper towels. Reheat the iron in the oil and repeat the process. Dust with confectioners’ sugar.

Now try some of these wonderful cupcake recipes:

• Pineapple Upside Down Cupcakes
• Reeses Peanut Butter Cupcakes
• Mint Chocolate Chip Cupcakes
• Red Velvet Cupcakes
• Sports Cupcake Ideas
• S'mores Cupcakes

• 1/2 cup granulated sugar

• 1/2 cup firmly packed light brown sugar
• 1/4 cup butter
• 1/4 cup lemon juice
• 1/2 tsp. ground cinnamon
• 1/2 cup chopped pecans
• 2 (8 oz.) packages refrigerated crescent rolls

Preheat the oven to 375 degrees. In a small saucepan, combine sugars, butter, lemon juice, and cinnamon. Bring to a boil; boil for 1 minute.

Reserving 1/4 cup, pour remaining lemon mixture into a 9 inch round layer cake pan. Sprinkle with gourmet nuts. Separate rolls into 8 rectangles; spread with reserved lemon mixture. Roll up jelly roll fashion, beginning with the short side; seal edges. Cut in half. Place rolls, cut side down, in prepared pan. Bake 30 to 35 minutes or until dark golden brown. Loosen sides. Immediately turn onto serving plate; do not remove pan, Let stand for 5 minutes; remove pan and serve warm.

For more breakfast recipes, try some of the following:

• Cinnamon Breakfast Cake Recipe
• French Breakfast Puffs
• Easy Crab Scramble Brunch Recipe
• Overnight Baked Apple French Toast Recipe