- At Home Patisserie
- Sandwich together chocolate wafer cookies with Natural Pistachio Nut
paste. Dip the edges in melted milk chocolate chips then roll in some
crushed chocolate wafers.
- Neapolitan-style
Gelato Minus the Plane Fare - Let a pint of your favorite chocolate
or espresso ice cream soften slightly. Swirl it with Hazelnut Praline
and serve it with crunchy butter cookies.
- Instant Truffles
- Roll teaspoon-sized pieces of marzipan into small balls. Dip in melted
chocolate chips then in chopped almonds.
- Warm Chocolate
Biscuits - Open a can of refrigerated biscuit dough. Flatten each
piece of dough with the palm of your hand. Brush lightly with water.
Place a tablespoon of Chocolate "Schmear"™ filling in
the center of the dough. Fold in half and pinch the edges to seal. Brush
with a beaten eggs then sprinkle with sugar. Bake in a preheated 450ºF
oven until firm and golden, about 15 minutes. (Or use Cinnamon "Schmear"™
and finely diced pears instead.)
- White and Black
Cookies - Slice refrigerated cookie dough into ¼-inch thick
slices. Spread half of the slices with "Schmear"™ Chocolate
filling. Top with a second slice of cookie dough pinching gently to
seal the edges. Bake on an ungreased cookie sheet at 350ºF until
golden brown, about 15 minutes. Remove from the pan. Let cool for 10
minutes then dust with powdered sugar.
- Two for the
Grown-ups - Frost warm brownies with Chocolate "Schmear"™,
filling, gooey but good. Stir ¼ cup Pistachio Nut Paste into
½ cup of heavy cream. Spread this on warm chocolate cupcakes,
a sophisticated taste.
- Double Chocolate
Brownies - Swirl spoonfuls of Almond "Schmear"™ filling
into brownie or blondie batter before baking. Spread the batter to cover.
The "Schmear"™ stays moist inside. (Try this with Cinnamon
"Schmear"™.)
- Instant Elegant
Mousse - Fold ½ cup Hazelnut Praline (or Pistachio Nut Paste)
into 2 cups of whipped cream. Spoon into wine glasses the dust with
cocoa powder to serve.
- Tea Time Toast
- Spread warm slices of freshly toasted challah or brioche with Marzipan.
Cut them into "fingers" to serve with fresh raspberries or
strawberries.
- Poppy Pillows
- Slice refrigerated cookie dough into ¼-inch thick slices. Place
a scant teaspoon of Poppy Seed Filling in the center of each slice.
Fold over the cookie dough pinching gently to seal the edges. Bake on
an ungreased cookie sheet at 350ºF until golden brown, about 10
to 15 minutes. Remove from the pan. Sprinkle with cinnamon sugar if
desired. (Great with Prune Lekvar or Cinnamon "Schmear"™
too.)
Love'n
Bake ™ ingredients are made by the American Almond Products Company,
artisan ingredient supplier to professionals since 1924. Now our products
are available for home cooks in stores nationwide.
© Love'n Bake ™ 2005
For
more information, visit us at www.lovenbake.com
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