Guest Posts

Christmas is coming early with Harper Impulse!

What’s cosier than Christmas? (No, we decline your answer of Christmas jumpers!) The only thing cosier than Christmas, is CHRISTMAS RECIPES! We can smell the cookie dough already..

Today on the blog we have a double whammy treat to celebrate CHRISTMAS AT THE CANDIED APPLE CAFE from our very own Katherine Garbera being 99p!

So scroll on below and feast your eyes *and hearts* on the lovely recipes taken from the book itself! We’d LOVE to see you try these and tag us.

Also,TREAT YO SELF with a copy of CHRISTMAS AT THE CANDIED APPLE CAFE, out now!

http://bit.ly/2xGx9Xt

Pistachio and dried cranberry biscotti.

Makes about 3 1/2 dozen

INGREDIENTS

  • 2 1/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tablespoon grated lemon peel
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon whole aniseed
  • 1 cup dried sweetened cranberries
  • 3/4 cup shelled natural unsalted pistachios
  • 6 ounces imported white chocolate, chopped

PREPARATION

  1. Preheat oven to 325°F. Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.
  2. Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.
  3. Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool.
  4. Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water just until smooth. Remove from over water. Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)

Naughty Truffle: (spicy dark chocolate truffle)

 

INGRIDIENTS:

  • 2/3 cup heavy cream
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon chilli powder
  • 1/8 teaspoon cayenne pepper
  • 12 ounces dark chocolate, chopped
  • 1/3 cup of red coloured sugar

DIRECTIONS:

In a medium saucepot, heat the cream, cinnamon, chili powder and cayenne pepper over medium-low heat until it comes to a simmer.

Add the chocolate and stir until the chocolate is completely melted. Transfer to a bowl and chill in the refrigerator until it firms up, 1 1/2 to 2 hours.

Place the red coloured sugar onto a small plate.

Remove the chocolate from the refrigerator and let sit for 30 minutes to soften.

Using a small ice cream scoop or tablespoon, scoop out the chocolate into the red coloured sugar and roll them around to completely coat. Place on a plate and serve.

Truffles can be stored in the refrigerator for 2 days in an airtight container.

 

Nice Truffle: (sweet white chocolate truffle)

 

INGRIDIENTS:

2 tablespoons heavy cream

7 ounces of chopped white chocolate

2 tablespoons vanilla extract

6 ounces chopped dark chocolate

1/3 cup green colored sugar

DIRECTIONS:

Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water.

Cook until heated through.

Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop.

With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper.

Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.

Melt the dark chocolate in a heat-proof bowl, set over a pan of simmering water.

Drizzle the melted dark chocolate over 10 of the truffles.

Roll the remaining truffles in the green coloured sugar. Chill until ready to serve.

 

And that’s it all! Hope you enjoyed these recipes (they certainly got our mouth watering) if you do make any of these, be sure to tag us! We’d LOVE to see pictures! And get your copy of CHRISTMAS AT THE CANDIED APPLE CAFE now for only 99p! http://bit.ly/2xGx9Xt Have a lovely weekend all!

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