Ingredients: (Peanut Butter Chocolate Cookie Cups)
3/4 cup (1 1/2 sticks) butter or margarine, softened
1/3 cup granulated sugar
1 1/2 cups all-purpose flour
1 2/3 cups (11-oz. pkg.) Peanut Butter & Milk Chocolate Morsels, divided
2 large eggs
1 can (14 oz.) Sweetened Condensed Milk
1 teaspoon vanilla extract
Directions: (Peanut Butter Chocolate Cookie Cups)
Preheat oven to 350° F. Heavily grease 36 mini-muffin cups.
Beat butter and sugar in small mixer bowl until creamy. Add flour; beat until mixture is evenly moist and crumbly. Roll rounded teaspoon dough into ball; press
onto bottom and halfway up side of muffin cup. Repeat with remaining dough. Place
5 morsels in each cup.
Beat eggs in medium bowl with wire whisk. Stir in sweetened condensed milk and vanilla extract. Spoon into muffin cups, filling almost to the top of each cup.
Bake for 15 to 18 minutes or until centers are puffed and edges are just beginning to brown. Remove from oven to wire rack(s). Gently run knife around edges of cookies. Let centers flatten. While still warm, top cookies with half of remaining morsels (they will soften and retain their shape). Repeat with remaining morsels. Cool completely in pan on wire rack. With tip of knife, release cookies from cups.
Ingredients: (Beef Stout Stew with Dark Chocolate Sauce)
2 lbs. beef eye of round, cut into 1-inch cubes
1/4 cup all-purpose flour
2 tablespoons plus additional canola oil, divided
3 medium yellow onions, sliced into 1/2-inch strips
3 cloves garlic, finely chopped
8 medium carrots, peeled and cut into 1/2-inch slices
2 cans (14.5 oz. each) beef broth
1 bottle (12 fl. oz.) stout-style beer (such as Guiness)
1 tablespoon raisins
1 tablespoon tomato paste
1/2 teaspoon caraway seeds
1 bay leaf
2 sprigs fresh thyme
1 bar (4 oz.) Dark Chocolate Baking Bar, chopped
Directions: (Beef Stout Stew with Dark Chocolate Sauce)
Place beef cubes and flour in a large, resealable plastic bag. Shake to coat all pieces.
Heat 1 tablespoon oil in large saucepan or Dutch oven over medium-high heat. Add some of the beef cubes and brown on all sides. Remove browned beef and place in large bowl. Continue browning remaining beef cubes with remaining oil. Some additional oil may be needed. Remove all beef cubes from saucepan.
Reduce heat to medium. Add onions to saucepan, adding some additional oil if necessary. Cook about 3 to 4 minutes or until tender, stirring occasionally. Add garlic; cook another minute or release the aroma of the garlic (do not allow garlic to color). Add beef cubes, carrots, broth, beer, raisins, tomato paste, caraway seed, bay leaf and thyme to saucepan; stir well.
Cook uncovered, over low heat, stirring occasionally, for 1 1/2 to 2 hours or until beef is tender. Remove from heat; discard bay leaf and thyme sprigs. Sprinkle chocolate over stew; stir to combine (the chocolate becomes part of the sauce).
Instructions: (Smoked haddock & sweetcorn chowder with herby garlic bread)
1 tbsp olive oil
1 onion, finely chopped
100g streaky bacon, chopped
200g potatoes, chopped into small pieces
2 tbsp plain flour
400ml chicken stock
300g smoked haddock, skinned and cut into 1cm pieces
325g can sweetcorn, drained
[For the herby garlic bread]
140g butter, softened
4 garlic cloves, crushed
small pack flat-leaf parsley, finely chopped
Directions :(Smoked haddock & sweetcorn chowder with herby garlic bread)
Heat oven to 200C/180C fan/gas 6. Mix together the butter, garlic and half the flat-leaf parsley, then spread the mix between diagonal cuts in the baguette. Wrap the bread in foil and set to one side.
Heat the oil in a large pan over a medium heat. Fry the onion and bacon for about 5 mins until softened, then add the potato and cook for another 5 mins. Meanwhile, put the garlic bread in the oven and cook for 15 mins, opening the foil for the last 5 mins to brown.
Stir the flour into the bacon and potato, and cook for a couple of mins, then gradually add the milk and stock. Bring to the boil, then reduce the heat and simmer gently for 10-15 mins until the potato is almost cooked. Add the haddock and sweetcorn to the pan, and simmer for a further 5 mins. Stir the remaining parsley into the chowder and serve alongside the garlic bread.
Instructions: (Spiced egg & coriander mayonnaise vol-au-vent filling)
10 vol-au-vent cases (see ‘goes well with’)
3 eggs, hard-boiled and peeled
4 tbsp mayonnaise
2 tsp mild curry powder
4 spring onions, finely chopped
2 tbsp chopped coriander, plus extra to serve
squeeze lemon juice
mango chutney, to serve
Directions: (Spiced egg & coriander mayonnaise vol-au-vent filling)
Put the eggs in a bowl and roughly crush into small pieces with a fork. Mix in the mayonnaise, curry powder, spring onions, coriander, lemon juice and some seasoning. Chill until ready to use.
Divide between 10 vol-au-vent cases, sprinkle with coriander leaves and top with a small dollop of mango chutney.
Instructions: (Peach & almond tart)
500g pack puff pastry
a little flour, for dusting
3 ripe peaches, each cut into 6 wedges
creme fraiche , to serve
[For the filling]
175g ground almonds
50g toasted flaked almonds, plus a handful more to decorate
250g tub mascarpone
25g butter, softened
200g golden caster sugar, plus 1 tbsp to decorate
½ tsp almond extract
Directions :(Peach & almond tart)
Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a floured surface until big enough to line a 23cm tart tin with an overhang. Line the tin with pastry, gently folding overhanging pastry down the outside of the tin, then prick all over with a fork. Line with greaseproof paper; sit a 20cm sandwich tin on top (it should fit snugly). Fill with baking beans, then blind-bake for 20-25 mins until the sides are set. Remove the beans, tin and paper and cook for 10 -15 mins more until golden, risen and crisp. Cool a little, then trim the overhang and press down any risen bits.
Lower oven to 180C/160C fan/gas 4. Beat together the filling ingredients, spoon into the tin and top with the peaches. Scatter with 1 tbsp caster sugar and extra flaked almonds, then bake for 40 mins until puffed up and golden, with a slight wobble in the center . Cool to room temperature and serve with creme fraiche.
Ingredients: (Red pepper, walnut & goat’s cheese palmiers)
500g pack puff pastry
100g soft goat’s cheese
200g roasted red peppers from a jar
50g walnut pieces
Directions: (Red pepper, walnut & goat’s cheese palmiers)
Heat oven to 200C/180C fan/gas 6. Roll out the puff pastry to a large rectangle. Spread the goat’s cheese over the pastry. Roughly chop the peppers and walnut pieces, then sprinkle over the cheese. Roll up one edge of the pastry into the centre, then repeat with the opposite edge to meet in the middle. Cut into 20 slices, place on a baking tray and bake for 10-12 mins until golden.
Ingredients: (Goats cheese rosemary tarts)
375g pack ready-rolled puff pastry
150g log goat’s cheese
Directions: (Goats cheese rosemary tarts)
Heat oven to 200C/180C fan/gas 6. Cut out 8 x 8cm circles from the ready-rolled puff pastry.
Arrange on a baking sheet and prick the middles a few times with a fork. Cook for 10 mins, then remove from oven.
Cut the goat’s cheese into 8 slices. Press 1 slice into each pastry round, then top with rosemary sprigs.
Season, then cook for 10-15 mins more, until the cheese is melted and the pastry is puffed up and crisp.