The Recipe for Bite-sized Holiday Baking
The holidays supply an endless array of mouth-watering treats. Miniature versions of favorite desserts are perfect for holiday entertaining, especially when grouped together on a dessert buffet. This season try bite-sized, scrumptious cookies and candies to share new flavors with your friends and family.
Instead of baking massive batches of cookies, your dessert buffet can inspire awe with three to five bite-sized versions of different types of desserts — an array of small cookies, candies, bars and cupcakes.
It is easy to make existing recipes bite size — simply cut bars into one-inch square portions or prepare cookies in smaller shapes and reduce the bake time accordingly. Feel free to experiment with recipes that feature trendy or unusual flavors since the small treats are perfect for first-time tastings and give nibblers permission to sample more than just one. And, of course, use only the best ingredients, such as real butter and premium chocolate because you only celebrate the holidays once a year.
For inspiration, visit www.ButterIsBest.com to view dozens of holiday recipes and tips for baking. Sign up for the Holiday Magic e-newsletter and you’ll receive a daily e-mail with a holiday cookie or candy recipe, along with helpful baking tips from nationally acclaimed pastry chef Gale Gand.
Espresso Chocolate Squares
The following bite-sized recipe from America’s Dairy Farmers pairs coffee with a buttery chocolate layer that kicks up these rich, cheesecake-like Espresso Chocolate Squares.
Espresso Chocolate Squares
Makes two dozen bars
Ingredients:
Crust:
1 1/4 cups all-purpose flour
3/4 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
3/4 cup butter, chilled and cut into pieces
1/2 cup miniature semisweet chocolate chips
Filling:
1/4 cup heavy cream
1 tablespoon instant espresso coffee powder
2 (8 ounce) packages cream cheese, softened
1/4 cup (1/2 stick) butter, softened
3/4 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground allspice
2 eggs
Glaze:
6 tablespoons miniature semisweet chocolate chips
1 tablespoon heavy cream
1/2 tablespoon butter
1/4 teaspoon instant espresso coffee powder
Directions:
Preheat oven to 350 F. Line a 9-by-13-inch baking pan with foil; butter bottom of foil. Whisk together 1 1/4 cups flour, confectioners’ sugar and cocoa together in medium bowl; add 3/4 cup butter. Using a pastry blender or two knives, cut in butter until butter is the size of small peas. Stir in 1/2 cup chocolate chips; press into bottom of pan. Bake 20 minutes or until toothpick comes out clean; cool slightly.
Meanwhile, stir 1/4 cup cream and 1 tablespoon instant espresso together until coffee is dissolved. Using an electric mixer, beat cream cheese and 1/4 cup butter together. Add sugar, 1 tablespoon flour and allspice; beat until blended. Slowly beat in cream and coffee mixture. Add eggs, one at a time, beating until smooth. Pour batter over crust.
Bake 20 to 25 minutes or until edges are slightly puffed and center is set; set pan on a cooling rack.
Glaze
Melt 6 tablespoons chocolate chips with 1 tablespoon cream, 1/2 tablespoon butter and 1/4 teaspoon instant espresso in medium saucepan over low heat, stirring constantly. Drizzle over bars and refrigerate until set. Cut into bite-sized squares.
Cover and store bars in refrigerator for up to 1 week.
Courtesy of ARAcontent
Additional Recipes
Lemongrass Snowballs
Asian-inspired Lemongrass Snowballs have a cake-like texture with the exotic flavors of lemongrass and coconut and a mild, not-too-sweet citrus flavor.
Lemongrass Snowballs:
Makes 4 dozen cookies
Ingredients:
1 cup (2 sticks) butter, softened
1/2 cup confectioners’ sugar
1 teaspoon lemon extract or lemon baking oil
2 cups all-purpose flour
2/3 cup unsweetened coconut, fine or medium shred
2 1/2 tablespoon lemongrass puree or 1 tablespoon lemongrass powder*
2 cups (12-oz. package) white chocolate chips, chopped and divided
Additional coconut and lemongrass powder for decoration (optional)
Directions:
Preheat oven to 350 F. Beat butter and sugar with an electric mixer until creamy. Add lemon oil or extract. Gradually beat in flour, coconut and lemongrass. Stir in 1 1/2 cups white chocolate chips. Shape dough into 1-inch balls and place 1/2 inch apart on parchment-lined baking sheets. Bake on middle rack until cookies are set and light golden brown on bottom, 10 to 12 minutes.
Cool on baking sheets 2 minutes; remove to cooling racks to cool completely. Microwave remaining white chocolate chips in heavy-duty plastic bag, kneading at 10- to 15-second-intervals, until totally melted and smooth. Cut a tiny corner from bag; squeeze to drizzle over cookies. Sprinkle with additional coconut and lemongrass powder, if desired. Refrigerate cookies for about 5 minutes or until chocolate is set. Store cookies in an airtight container at room temperature for up to 1 week.
*Either lemongrass puree or ground powder can be used. The puree can be found in squeeze tubes in most supermarket produce sections and dry powder can be found in either the spice section or in the Asian food section of the international area.
Aztec Fudge
The slow heat of ancho chile pepper warms the heart and stomach in the Aztec Fudge.
Aztec Fudge:
Makes 64 pieces
Ingredients:
20 ounce semisweet chocolate, chopped
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ancho chile pepper*
1 can (14 ounce) sweetened condensed milk
1 cup sugar
3/4 cup (1 1/2 sticks) butter, cut into pieces
3 cups miniature marshmallows
1 tablespoon pure vanilla extract
Directions:
Line an 8-inch square pan with foil, allowing edges to extend beyond pan; butter the foil.
In a large bowl, combine chopped chocolate, cinnamon and ground ancho chile pepper.
In a medium saucepan, combine sweetened condensed milk, sugar and butter. Heat over medium heat, stirring constantly, until sugar and butter are melted and mixture begins to boil. Add marshmallows and stir for 1 minute until melted. Remove from heat and immediately pour over chopped chocolate mixture; let stand 2 minutes or until chocolate is softened. Add vanilla; stir until smooth.
Pour mixture into pan and refrigerate 4 hours or until firm. To cut fudge, pull on foil edges to remove foil and fudge from pan. Remove foil, place fudge on cutting board; cut into 64 pieces. Store in airtight container in refrigerator for up to 3 weeks.
*Add more or less ancho chile pepper to desired spice level.
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