ISO: ISO: Looking for a dessert to bring to the PTO meeting Thursday night. It can be almost

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dawn_mo

dawn_mo

Well-known member
anything. The last time I brought Scottish shortbread and it didn't go over very well. I think these ladies like more decadent type desserts. I don't have much of a sweet tooth so when I look at some of the recipes in T&T they just don't sound appealing to me. I need some sweet tooth advice. Thanks!

 
the fudge top brownies are always a hit, and needless to say, decadent. in T&T.

On the Pioneer Woman Cooks site, she had some decadent apple dumplings that were raved about. they are made with refrigerated crescent rolls though, not sure if you'd want something totally from "scratch". Are strawberries on sale by you? pavlovas? michael's boccone dolce? choc covered strawberries? that might be fun, with sprinkles and white choc drizzles.

 
Chewy Brownies from Fine Cooking (in T&T)or Super Fudgy Triple Chocolate Espresso Brownies from CI.

(Will post if interested).

 
Cookies: Peanut Butter Chocolate Chunk, Chewy Delicious Chocolate Chip, Mocha Truffle (in T&T),

Thick and Chewy Double or Triple Chocolate (CI), Maximum Chocolate Cookies, Chocolate Espresso Chews, Cinnamon Cookies, Jam Thumbprints, Brown Butter Muscovado Chocolate Chip Cookies (a new one I just tried), etc., etc.

Will post if interested in any of these.

 
Coffee Cakes: Streusel Topped Triple Berry, Cranberry Swirl, Strawberry, Tons of Blueberry,

Raspberry Cream Cheese.

 
I can bring paper plates, napkins and forks if need be. I cannot remember

if they had them the other times, since I didn't eat any of it, I didn't pay attention.

 
I would love the super fudgy triple expresso brownie recipe. That sounds delish to me. Thanks!

 
This sounds delish Dianne, thanks! One question, do I have to spread the layer of raspberry jam on

the crust or can I skip that? Or could I sub a different jam or jelly? Thanks!

 
Here ya go:

(I reduced the fat and salt as noted, and it still was moist and great-tasting. The first time I made this, I used dried cherries instead of cranberries. I've also made this without any fruit at all, and love it as an all chocolate bread).

CHOCOLATE CRANBERRY BREAD

INGREDIENTS:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (I used 1/4 tsp)
3/4 cup sour cream (I used 3/4 cup plus 1 Tbsp nonfat plain yogurt)
3/4 cup unsweetened cocoa powder
6 tablespoons butter, softened (I used 5 Tbsp)
1 cup granulated sugar
2 large eggs, at room temperature
3/4 teaspoon pure vanilla extract (I used 1 tsp)
1 cup fresh OR frozen cranberries, coarsely chopped (I used 2/3 cup dried cherries soaked in hot water for 15 minutes, then drained)
2 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped (or 3 oz. good quality semi-sweet chocolate, coarsely chopped) (I used 1-2 Tbsp mini chocolate chips)

Mascarpone cheese or cream cheese for serving (optional) (I omitted this)

DIRECTIONS:

1. Preheat oven to 350 F. (325 F for dark pans). Butter bottom and sides of 9x5x3-inch loaf pan.
2. Whisk together flour, baking powder, baking soda and salt in medium bowl. Stir together sour cream and cocoa in a small bowl until blended.
3. Beat butter in mixing bowl until creamy, using electric mixer at medium speed. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and sour cream mixture, mixing just until combined. Stir in cranberries and chopped chocolate. Turn batter into prepared loaf pan..
4. Bake for 55 to 65 minutes or until toothpick inserted in center of bread comes out clean. Cool in pan on wire rack for 15 minutes. Remove pan and cool completely on wire rack

To serve: Slice bread and serve with mascarpone or cream cheese.

From Godiva
 
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REC: SFTCEB:

(These are deliciously bittersweet and very fudgy, and of course they become even more fudgy after refrigeration).

SUPER-FUDGY TRIPLE CHOCOLATE ESPRESSO BROWNIES

INGREDIENTS:

5 oz semisweet chocolate, chopped (I used bittersweet)
2 oz unsweetened chocolate, chopped
3 tb cocoa powder
1 1/2 tb instant espresso or coffee powder (I used espresso powder)
8 tb unsalted butter; cut into quarters
3 lg eggs; room temperature
2 ts vanilla extract
1 1/4 c sugar
1/2 ts salt (I used 1/4 tsp)
1 c all-purpose flour

DIRECTIONS:

Adjust oven rack to lower-middle position and heat oven to 350 degrees.

Spray 8-inch square baking pan with nonstick vegetable cooking spray. Fold two 12-inch lengths of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray. (I buttered an 8x8 pan. Parchment paper would also work well here).


In medium heat-proof bowl set oven a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa and espresso powder until incorporated. Set aside to cool slightly.

Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined. Whisk chocolate mixture into egg mixture; then stir in flour until just combined. Pour mixture into prepared pan, spread into corners and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of moist batter clinging to it, 35 to 40 minutes. (I baked about 33 1/2 - 34 minutes).

Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles. Cut into 1-inch squares, (I cut them into larger squares), and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.)

Makes sixty-four 1-inch brownies.

From Cook's Illustrated
 
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You don't have to, but it really makes the dessert, I have tried other jams but the raspberry tastes

the best ~ 2nd best was strawberry preserves 3rd best was boysenberry jam (which I usually find at Costco)

Dawn,

The raspberry seedless jam ~ really enhances this dish ~ use another jam or preserve but I wouldn't eliminate that step

 
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