Chocolate Dipped Wafers With Nuts and Coconut

Posted on January 11, 2016 by Better Baking Bible

Don’t you just LOVE no-bake desserts? It’s almost like cheating when it comes to baking! These homemade chocolate dipped wafer cookies sprinkled with coconut, and nuts, are so easy to make and completely customizable. If you want to make these for Valentine’s Day, simply swap the nuts for pink and red sprinkles. For Easter, dip them in Chocolate and then sprinkle over crushed Cadbury’s Mini Eggs. You can also alter them for Christmas, and use red and green sprinkles. Your options are only limited to your imagination!

The recipe I use for the filling is the exact same recipe I used for my chocolate salami recipe, just this time I didn’t roll up the wafer sheets. These freeze very well, and can sit for a long time – chocolate can practically last forever!

*If you would like to share my recipe and photos please provide proper credit and a link back to this original post. Thanks!

Chocolate Dipped Wafers With Nuts and Coconut

Fast no-bake wafer cookies dipped in chocolate and sprinkled over with chopped walnuts and shredded coconut. Totally customizable decorations!

Ingredients:

For Chocolate Wafers

200 g powdered sugar
400 g unsalted butter at room temperature
4 wafer sheets (store bought)
80 g dark cooking chocolate
400 g Petite Beurre cookies (crushed into tiny bits)
80 g raisins
4 eggs
2 tbsp rum

To Decorate

Dark cooking chocolate
Butter
Oil
Chopped nuts
Shredded coconut

Instructions:

To Make Wafer Cookies

Mix eggs and powdered sugar in a pot of a double boiler. Add butter and chocolate and cook on a double boiler until it turns into the consistency of pudding.
Remove from stove and mix in rum, crushed cookies, and raisins.
Evenly spread the mixture over one wafer sheet and place another sheet on top. Press as hard as you can with a heavy object such as a large wooden cutting board. Transfer to freezer to chill for a few hours.
Once chilled, remove from freezer and cut into wedges or rectangles.

To Decorate

Melt chocolate in a double boiler, add a little bit of oil and butter and keep mixing until the mixture becomes pourable. I do this step all approximately!
Dip wafers into chocolate and then sprinkle them with walnuts or coconut. Place on a baking sheet lined with parchment paper and back in the freezer to chill.
Once wafer cookies are chilled and the chocolate has hardened, they are ready to eat!

Notes

Swap your nuts and coconut for any sprinkles in the color of your choice!

Chocolate Rum Salami with Petite Beurre Cookies, Dark Chocolate, and Raisins

Posted on December 28, 2015 by Better Baking Bible

Chocolate salami is originally an Italian dessert popular across Europe that looks like a real salami, but it’s definitely not a meat product! This sweet salami is made from dark chocolate, broken petite beurre cookies, butter, raisins, eggs, and a bit of rum. The term “salami” simply comes from it’s physical resemblance. The chocolate is formed into a long cylinder and sliced to serve just like a real salami! The bright bits of petite beurre cookies resemble the white flecks of fat seen in salami.

This chocolate salami is a fast-to-make no-bake dessert that tastes delicious, and freezes well which means you can easily prepare it ahead of time. It looks impressive and complicated to make, although its easy and tastes absolutely delicious.

This recipe makes about 4 chocolate salamis, I previously made another version here, although I believe this version turned out much better. The store-bought wafer sheets you need for the recipe should look like the ones seen here. These can be bought anywhere in Europe, but can also be bought at European supermarkets in America.

*If you would like to share my recipe and photos please provide proper credit and a link back to this original post. Thanks!

Chocolate Rum Salami

Yields 4

Dark chocolate, raisins, and rum rolled in wafer sheets.

Ingredients:

200 g powdered sugar
400 g unsalted butter at room temperature
4 wafer sheets (store bought)
80 g dark cooking chocolate
400 g Petite Beurre cookies (crushed into tiny bits)
80 g raisins
4 eggs
2 tbsp rum

Instructions:

Soften your wafer sheets by placing them between wet towels (not soaking wet). Let them stay like this while you prepare the rest of the ingredients.
Mix eggs and powdered sugar in a pot of a double boiler. Add butter and chocolate and cook on a double boiler until it turns into the consistency of pudding.
Remove from stove and mix in rum, crushed cookies, and raisins.
Evenly spread the mixture over the softened wafer cookies and roll lengthwise into a salami.
Allow the salami to dry for a few hours, then roll up in aluminum foil and place in the fridge to chill before serving. You can also place it in the freezer and slice it frozen whenever you want to serve, since they defrost very fast.

Granny’s Mini Pecan Pie Tarts

Posted on June 14, 2015 by Better Baking Bible

PECAN PIE CLOSE-UP / SEA TURTLE / CC BY , IMG_5886 / ISABELLE / CC BY

Calling all nut lovers – satisfy your sweet tooth this season with you very own homemade pecan pie tarts! You shouldn’t have to settle for only a slice of pecan pie when you can have your very own mini-pecan tarts overloaded with healthy nuts and a gooey mixture of brown sugar, butter, eggs and vanilla. These pecan pie tarts are hands down my favorite dessert and make the perfect treat to toss in a zip-lock bag and take with you on the go. You can even make this recipe in advance and display the tarts on tiered cupcake holders for an elegant presentation and a warm welcome to the upcoming season. If you are looking for a Thanksgiving dessert or a mini gift for x-mas, I would definitely have these tarts at the top of my list.

Granny’s Mini Pecan Pie Tarts

Yields 12

These mini pecan tarts are easy to make desserts and make great snacks to take to school or to the office!

Ingredients:

For Pie Tarts

2 (3-ounce) packages cream cheese, softened
2/3 cup unsalted butter, softened
2 cups all-purpose flour
1/2 teaspoon salt
1 cup chopped pecans

For Filling

3 large eggs, beaten
1 cup firmly packed dark brown sugar
3/4 cup light corn syrup
2 tbsp butter, melted
1 teaspoon vanilla extract

Instructions:

To Make Pie Tarts

In a medium bowl, beat together cream cheese and 2/3 cup butter at medium speed. Beat in flour and salt until combined and divide the dough in half. Flatten each half into a circle about 1 inch thick, wrap in plastic wrap and let it chill for 1 hour.
Shape dough into 2-inch balls and flatten them. Place each into in 3-inch muffin cups, forming each into a shell and letting it form a lip above the cups. You can use a fork to press into the edges to make little decorative lines. Sprinkle pecans evenly in pastry cups.

To Make Filling

Whisk together eggs, brown sugar, corn syrup, butter, vanilla extract and salt until blended.
Pour mixture evenly over pecans until pastries are full. Bake at 350F for 30-35 minutes or until set.

Peaches Biscuits With Cocoa and Rum (Breskvice)

Posted on July 18, 2013 by Better Baking Bible

These biscuits are a traditional Croatian recipe that look like little peaches rolled in sugar and colored in food coloring to get an authentic peachy look. They are filled with cocoa filling with rum and are usually kept for special occasions like Easter, Christmas, or for Weddings. They make the perfect treat when combined with tea or coffee on Sunday morning. Give it a try!

Peaches Biscuits With Cocoa and Rum (Breskvice)

Ingredients:

Biscuit Dough

2 cups caster sugar
1½ cups vegetable oil
1 cup milk
4 eggs
1½ tsp baking powder
1 tsp vanilla paste, or extract
6 cups plain flour (approx)

Filling

1 cup cookie crumbs
1 ½ cups ground walnuts (walnut meal)
2 tsp cocoa powder
1 cup apricot jam
1 tbsp bourbon or rum
1-2 tbsp milk
¼ tsp cinnamon

Sugar topping

¼ cup milk
¼ cup peach brandy (optional or replace with milk)
Pink and yellow food colouring
1 cup caster sugar

Instructions:

In a large mixing bowl combine the sugar, oil, milk, eggs, baking powder and vanilla and whisk until well combined.
Blend enough of the flour to form a soft dough.
Roll teaspoonfuls of the mixture into balls and bake on a lined baking sheet for 15-20 minutes. The biscuits should be pale in colour (not golden). Cool completely.
Using a paring knife, carefully cut a circle in the bottom of each biscuit and scoop out the centre using a teaspoon.
Place the biscuit crumbs into a food processor and blitz for several seconds until it resembles coarse sand.
In a medium mixing bowl combine the 1 cup of biscuit crumbs, ground walnuts, jam, bourbon and cinnamon and mix well.
Using a teaspoon or a butter knife, scoop a little of the mixture into the cavity of half the biscuit and press another half on top to sandwich them together. Gently squeeze them together until both biscuits touch and are stuck together. If any of the filling squeezes out just wipe it away with your finger, making sure there’s no filling residue at the join. Set aside.
For your sugar topping, place the milk in one bowl and add about 4-5 drops of the pink and 2 drops of yellow food colouring.
Place the peach brandy into another bowl and add 3-4 drops of yellow food colouring.
Place the sugar into a third bowl.
Take each filled biscuit and carefully dip one half into the coloured milk and then the other half into the coloured brandy. Quickly and gently remove any excess liquid by dabbing the cookie onto a clean sponge or paper towels laid on the bench. (Remember you’re using food colouring so make sure your work bench is protected from splashes). Place the damp biscuit into the sugar bowl and toss around to coat it entirely, shaking off any excess.
Store in an air tight container for up to 2 weeks or can be frozen for up to 3 months (just thaw 2-3 hrs before serving)

Notes

These are best made 2-3 days beforehand as the biscuits will soak up some of the liquid and become softer.

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Chocolate Dipped Wafers With Nuts and Coconut

Chocolate Dipped Wafers With Nuts and Coconut

Chocolate Rum Salami with Petite Beurre Cookies, Dark Chocolate, and Raisins

Chocolate Rum Salami

Granny’s Mini Pecan Pie Tarts

PECAN PIE CLOSE-UP / SEA TURTLE / CC BY , IMG_5886 / ISABELLE / CC BY

Granny’s Mini Pecan Pie Tarts

Peaches Biscuits With Cocoa and Rum (Breskvice)

Peaches Biscuits With Cocoa and Rum (Breskvice)