DESSERT
RECIPES
VALEROSO, Rona Mae S.
9 - DAO
Ma’am Lorena H. Batallones
Oreo Truffles
INGREDIENTS:
1
(14 oz.) package Oreos
8 oz.
cream cheese, softened
1 tsp.
pure vanilla extract
2 c.
white chocolate chips, melted
1/2 c.
semisweet chocolate chips, melted
DIRECTIONS:
1. Use a food processor to crush cookies into fine crumbs.
2. Add all but 2 tablespoons crushed cookies to a medium bowl. Add
cream cheese and vanilla and stir until evenly combined.
3. Line a baking sheet with parchment paper. Using a small cookie
scoop, form mixture into small balls. Place on prepared baking sheet
and freeze until slightly hardened, about 30 minutes.
4. Dip the frozen balls in melted white chocolate until coated and
return to baking sheet. Drizzle with semisweet chocolate. Freeze
until chocolate hardens, about 15 minutes.
Homemade
Chocolate Chip
Cookies
INGREDIENTS:
2 1/2
sticks unsalted butter
1 c.
brown sugar
1/2 c.
granulated sugar
2 tsp.
vanilla extract
2
eggs
2 3/4 c.
all-purpose flour
1 tsp.
baking soda
3/4 tsp.
salt
2 c.
semisweet chocolate chips
DIRECTIONS:
Preheat oven to 375º and line a large baking sheet with parchment paper.
Using an electric mixer, beat butter and sugars until light and fluffy, about 2
minutes. Slowly beat in vanilla extract and eggs.
In a separate bowl, mix flour, baking soda and salt. Stir into butter-sugar mixture.
Fold in chocolate chips.
Roll dough into 1-inch balls, placing them about 2 inches apart on prepared
baking sheet. Bake cookies for 10 to 12 minutes, or until lightly golden
S'mores Grilled
Cheese
INGREDIENTS:
4 tbsp.
butter
8
slices white bread
4 c.
mini marshmallows
1 c.
chocolate chips
4
graham crackers, crushed
1/4 c.
cinnamon sugar
DIRECTIONS:
1. To make one sandwich, top a slice of bread with 1 cup marshmallows, 1/4 cup
chocolate chips, and ¼ of crushed graham crackers. Repeat to make 4
sandwiches.
2. In a large skillet over medium heat, melt butter. Working in batches, cook
sandwiches until golden and toasted on both sides, about 2 minutes per side.
3. Immediately sprinkle cinnamon sugar over sandwiches and serve warm.
Marshmallow Stuffed
Cupcakes
INGREDIENTS:
1 box Devil's food cake mix, plus ingredients called for on box
24 large marshmallows
1 c. butter, softened
2 1/2 c. powdered sugar
3/4 c. cocoa powder
2 tsp. pure vanilla extract
pinch of kosher salt
1/4 c. heavy cream
DIRECTIONS:
1. Preheat oven to 350° and line two 12-cup cupcake pans with cupcake liners.
2. Prepare Devil's Food cake mix according to package instructions. Fill each
cupcake liner about two-thirds full with batter and bake until a toothpick
inserted into each cupcake comes out clean, about 20 minutes. Let cool for 10
minutes.
3. Using a teaspoon, scoop a small well out of each cupcake. Reserve cupcake
crumbs for garnish. Place a marshmallow into each well and bake until the
marshmallow puffs, about 5 minutes. Let cool to room temperature.
4. Make chocolate frosting: In a large bowl using a hand mixer, beat butter,
powdered sugar, cocoa powder, vanilla, and salt. Beat in heavy cream (adding
more by the tablespoon until consistency is creamy but can hold peaks).
5. Pipe frosting onto cupcakes. Sprinkle cupcake crumbs on top and serve.
Churros
Ingredients:
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
Directions
1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons
sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from
heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190
degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until
golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon
and sugar mixture.
