Dessert on Dan Tasse dot com

Frank's Chocolate Chip Cookies

Mon, 16 Feb 2026 15:39:00 +0000

200g brown sugar
100g white sugar
115g (1 stick) unsalted butter, room temperature
4g vanilla extract
3g almond extract
2 eggs
7g salt
3g baking soda
3g baking powder
15g cornstarch
330g all-purpose flour
300g large chocolate chips (the bigger the better!)

Mix together the butter, brown sugar, and white sugar for 5-6 minutes until creamed and fluffy.
Add in vanilla extract, almond extract, eggs. Mix until combined.
Add flour, salt, baking soda, baking powder, and cornstarch. Mix until just combined and no white streaks of flour remain.
Fold in the chocolate chips.
Scoop dough into 2oz balls and put on a parchment-lined tray or freezer-safe container. (Dan's note: ~1.5 inch - idk if that's 2oz but it's worked well) Cover and freeze for at least 1 hour but ideally overnight.
When ready to eat, preheat your oven to 425°F.
Once preheated, place frozen dough balls direct from the freezer onto a baking sheet, sprinkle with flaky salt, and bake for 10 minutes. (D: 11 min was perfect in my oven. not 13. that burned a few.)

Let cool slightly before serving. Cookies will come out bulbous, crisp on the outside but gooey on the inside. (D: made 26 cookies last time)

Source: Frank James

wizard's banana bread

Tue, 20 Feb 2024 16:29:00 +0000

250g flour
1 tsp baking powder
1 tsp bread soda (baking soda)
¼ tsp salt
¼ tsp cinnamon
1 ¾ mashed bananas
1 tbsp milk
110g butter
200g sugar
2 eggs
175g milk choc chips

Mix sifted flour, baking powder, bread soda, salt, and cinnamon in first bowl.
Mash the bananas in the second bowl.
In the third bowl, cream the butter and sugar until light and fluffy.
Add the eggs 1 at a time mixing after each.
Mix in the milk, mashed bananas, flour mix, and choc chips.
Pour into lined loaf tins + bake @ 170 degrees celcius for 1 hour, 10 minutes.

source: a group chat that's gonna self destruct in 4 days. haven't made it yet

Brownies

Tue, 21 Feb 2023 16:48:00 +0000

These are fine brownies. In case you want to make brownies. Makes an 8" square pan; double for a 9"x13" pan.

1/2 cup melted butter or oil
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Mix oil, sugar, eggs, vanilla. Then add cocoa, flour, salt, baking powder. Grease and flour pan, pour in, bake at 350F for 25-30 min.

Source: https://www.allrecipes.com/recipe/10549/best-brownies/

Persimmon Bread

Thu, 23 Jan 2020 05:16:00 +0000

1 stick butter, melted
1 c Hachiya pulp (2 Hachiyas)
2 eggs
1/3 c bourbon.
1.75 c flour (210g)
1.25 c sugar (250g)
1 t baking soda
1/2 t nutmeg
3/4 t salt
1 c chocolate chips or chopped dark chocolate
1 c currants

Preheat the oven to 350F, and butter and flour a 9" loaf pan.
Scoop the persimmon innards into the butter and stir to break up the chunks as much as possible. When the mixture is cool enough, stir in the eggs and bourbon.

In a medium bowl, stir together the dry ingredients (flour through salt). Stir in the wet ingredients until just combined, then stir in the chocolate and currants. Scoop the batter into the pan and bake for 60-70 min until a tester comes out clean.

Source: Anna: http://oedelicious.blogspot.com/2012/11/persimmon-bread.html

Aunt Jeannette's No-Bake Chocolate Coconut Cookies

Thu, 17 Dec 2015 17:34:00 +0000

2 cups sugar
6 tbsp cocoa
1/2 cup milk
1/4 lb butter
3/4 cup peanut butter
1 1/2 cup oatmeal
1 1/2 cup coconut
1 tsp vanilla

Blend the sugar, cocoa, milk, and butter. Boil until dissolved, stirring, then add the rest of the stuff. Drop by teaspoon on waxed paper, let cool completely.

Source: Brian Gray's Aunt Jeannette, I guess.

Kheer

Thu, 29 Sep 2011 16:54:00 +0000

2L milk
50g rice, about 1/2 cup. Basmati is best. Wash, soak 1/2 hour, drain
75g sugar, about 3/4 cup
2 tsp coconut powder
1/4 tsp cinnamon mix (50g cinnamon sticks, 1/4 nutmeg, 20g green cardamom, smashed together)
handful raisins/cashews

Use a heavy bottom pot to avoid sticking. Boil milk. Add rice, cook uncovered on low about 1 hour, until thick. Add sugar. (Sugar stops the rice from cooking, so don't add it until the rice is done.) Garnish with coconut, cinnamon mix, raisins/cashews.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Barmbrack

Tue, 09 Nov 2010 05:02:00 +0000

Traditional Barmbrack
1cup of black tea, prepared
4 cups white flour
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 tsp Allspice
Pinch of salt
1/2 stick butter
1 package of yeast
1/2 cup brown sugar
1 tsp white sugar
1 1/4 cups luke-warm milk
1 egg, beaten
1 cup raisins
1 cup dried fruit
The evening before, soak the raisins and dried fruit in the brown sugar and tea. Constant Comment is an orange spiced tea which adds a delicious flavor to the fruits, however any black tea can be substituted. Drain before using.

Preheat oven to 350 degrees.

Sift flour, spices and salt into a bowl. Rub in the butter.
Add the yeast to the teaspoon of sugar and 1 teaspoon of the warm milk.
Pour the rest of the warm milk and the egg into the yeast mixture and combine with the dry ingredients and the sugar. Beat well and knead until the batter is stiff but elastic.
Fold in the prepared fruit. Cover the bowl with a damp cloth and leave in a warm place until the dough has doubled. Knead again for another 2 or 3 minutes and divide between two greased 1 1b loaf pans.
Wrap the charms* in greaseproof paper and then hide them in the dough. Be sure they are well distributed. Cover again and let rise until the dough comes up to the top of the pan (30 minutes to an hour).
Bake at 350 degrees for about an hour, until the top is nicely browned and the bread sounds hollow when thumped.

you put stuff in it. Then it tells your fortune if you get that thing in your slice. Bean: poverty (or bachelorhood), button: bachelorhood, cloth: poverty, thimble: spinsterhood, coin: wealth, gold ring: marriage, matchstick: the husband will beat the wife.

Keeps about one week in a sealed container, but do note: Stale Barmbrack is still delicious when toasted and buttered!

from http://www.suite101.com/content/barmbrack-a33239

Simple Tiramisu

Mon, 15 Feb 2010 21:28:00 +0000

Simple Tiramisu

First, start by assembling the ingredients. We'll need

1 lb mascarpone cheese

1 cup heavy whipping cream

1/2 cup granulated sugar

3 tablespoons rum (brandy also works well)

~20 lady's fingers (a light, oblong italian cookie with powdered sugar on one side)

cocoa powder

a double shot (about 2 to 3 ounces) of espresso

1/2 cup of prepared coffee

shavings of unsweetened dark chocolate to top (1 oz. should do).

Chill whipping cream and bowl. Mix coffee and espresso and chill.

Whisk the whipping cream until it reaches stiff peaks. This can be accomplished in a few minutes with an electric mixer or by hand (times will vary depending on arm strength and stamina).

Put the cheese, sugar, and brandy into a medium bowl and mix until smooth. Add more sugar or alcohol as desired.

Fold in the whipped cream to create the cheese mixture.

Soak lady fingers in espresso for a couple seconds, rotating to coat all sides. Place lady fingers side by side on bottom of a 8x8-in. pan.

Put half the cheese mixture on lady fingers in pan. Smooth with a spatula or spoon.

Sift cocoa powder liberally on surface of layer.

Apply second layer of lady fingers and remaining cheese.

Sift cocoa powder and half of chocolate shavings.

Cover in plastic wrap and chill.

To serve, use the remaining chocolate shavings by sprinkling a bit onto eight plates. Cut tiramisu into eight rectangles and serve on plates (or simply spoon them out).

Source: http://www.cookingforengineers.com/recipe/26/Simple-Tiramisu

Pumpkin Pie filling

Fri, 27 Jun 2008 19:21:00 +0000

10 oz. sugar (about 1 1/4 c.)
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
2 eggs
6 oz. evaporated milk
5 oz. heavy cream
1 lb. pumpkin puree

Combine all ingredients except pumpkin puree, mix until smooth, strain. Add pumpkin, mix until smooth. Fill two pie shells 1/4" from the top. Bake at 425 for 15 minutes then at 350 until set.
Variations: substitute cooked and sieved sweet potatoes for pumpkin puree, or substitute half brown sugar for the sugar, or omit cloves, or use just evaporated milk instead of cream.

Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06

Pecan pie filling

Fri, 27 Jun 2008 19:18:00 +0000

About 1/4 cup pastry flour
About 1 1/2 cup brown sugar
20 oz. light corn syrup (like karo)
10 fl. oz. eggs
1 tsp vanilla
1/4 oz. salt
4 oz. melted butter (1 stick)
8 oz. pecans

Combine all ingredients except pecans. Pour pecans evenly over two unbaked pie crusts. Pour filling until 1/4" from top. Bake at 425 for 15 minutes, then 325 until set. Can add 2 oz. chocolate chips or 1 oz. coconut per pie.

Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06

Pumpkin Pie Pinwheel Cookies

Fri, 27 Jun 2008 18:38:00 +0000

From Emeril Live TV show, Food Network, c/o Alisha Payton, Louisville, KY, c/o Lawrenceville “Joy of Cookies” cookie tour, 2007

2 c. flour
1/2 tsp cinnamon
1/4 tsp baking powder
1/4 tsp salt
1 c. butter, softened
1 1/4 c. sugar
1 egg
1/4 tsp vanilla extract
1/4 tsp almond extract
1 c. canned pumpkin
1 tsp pumpkin pie spice
1/4 c. plus 1 c. brown sugar
whipped cream and ground nutmeg for serving, optional

Preheat oven to 375.

Sift flour, cinnamon, baking powder, and salt together twice. Cream butter and sugar in a stand mixer until light and fluffy. Combine egg, vanilla, and almond extract, and add to creamed mixture. Mix on medium until combined. Add sifted ingredients and mix only until combined; dough should be stiff.

Roll dough out between 2 sheets of parchment paper to a 12"x9" rectangle, using 1 long sheet of parchment paper folded in half. Make sure you roll out the dough evenly. Cut the edges off neatly with a bench scraper to even them. Place dough in the freezer until firm, about 15 minutes.

Mix together the pumpkin, pumpkin pie spice, and 1/4 c. brown sugar for filling.

Remove dough from freezer, peel back the top parchment paper. Thinly spread the pumpkin filling evenly over the dough. Don’t spread too thickly; you should still be able to see the dough slightly through the pumpkin. If you don’t use all the filling, it’s okay.

Starting at one end, roll up the ends in the same manner as a caker oll. Make sure to keep it tight and even. If the dough cracks slightly, rub it together with your fingers. Wrap the roll in the parchment paper, seam side down, and place back in the freezer until firm, about 1 hour.

Slice cookies 1/4" thick, and place onto a cookie sheet at least 1" apart. Sprinkle brown sugar on the tops of the cookies and rub it in with your fingers. Bake 8-10 minutes, just until the edges are turning brown.

Serve cookies on a platter with a small bowl of whipped cream and nutmeg so guests can make pumpkin pie pinwheel sandwiches.

White chocolate-coconut cookies

Fri, 27 Jun 2008 18:28:00 +0000

White chocolate-coconut cookies
From Paula’s Home Cooking TV show, Food Network, courtesy Paula Deen, 2007, c/o Lawrenceville “Joy of Cookies” tour, December 2007

1 tsp baking powder
1 tsp baking soda
2 1/4 c. flour
1/2 tsp. salt
8 oz. butter, softened (2 sticks)
1/2 c. packed light brown sugar
1 egg
1 tsp vanilla extract
1 c. quick oats
3/4 c. shredded coconut flakes

8 oz. white chocolate, melted
3/4 c. toasted, shredded coconut flakes

Preheat oven to 350. In a small mixing bowl, whisk together baking powder, soda, flour, and salt. In a large mixing bowl, cream the butter and brown sugar together until light and fluffy with a hand-held electric mixer. Beat in the egg. Add the dry ingredients, beat until just combined. Fold in the oats, vanilla, and 3/4 c. shredded coconut flakes.

Form walnut-sized balls of the mixture and drop 2" apart onto parchment paper-lined sheet pans. Bake in preheated oven for about 10 minutes until the bottoms of the cookies are golden brown. Remove from oven and cool completely.

When the cookies are cool, dip halfway into the melted white chocolate and then into toasted shredded coconut flakes. Set them on parchment-lined sheet pans to dry completely.

Mocha Viennese Swirls

Fri, 27 Jun 2008 18:23:00 +0000

Mocha Viennese Swirls
From International Cookie Cookbook, by Nancy Baggett, c/o Lawrenceville “Joy of Cookies” tour, December 2007

9 oz semisweet chocolate, chopped
1 c. unsalted butter (“scant 1 c.” so maybe just less than 1 c.)
1/2 c. confectioner’s sugar
2 tbsp strong black coffee
1 3/4 c. all-purpose flour
1/2 c. cornstarch
about 20 blanched almonds

Preheat oven to 375. Lightly grease two large baking sheets. Melt 4 oz of the chocolate in a heatproof bowl over a saucepan of hot water. Cream the butter with the confectioner’s sugar in a bowl until smooth and pale. Beat in the melted chocolate, then the strong black coffee.

Sift the flour and cornstarch over the mixture. Fold in lightly and evenly to make a soft mixture.

Spoon the mixture into a piping bag fitted with a large star nozzle and pipe 20 swirls on the prepared baking sheets, allowing room for spreading during baking. (if it’s too stiff to pipe, add a little more coffee) Bake about 15 minutes, until the cookies are firm and just beginning to brown. Cool about 10 minutes on the baking sheets, then lift carefully on to a wire rack to cool completely.

Melt the rest of the chocolate, dip each swirl, place on a sheet of baking parchment, and set. Makes 20 cookies.

Dan’s note: we skipped the piping stuff.

World's best chocolate cake

Thu, 22 May 2008 17:06:00 +0000

World's best chocolate cake

Duncan hines cake mix
1 box instant pudding mix (chocolate)
1/2 cup vegetable oil
1 cup water
4 eggs

Mix and put in 2 floured cake pans.
Bake at 350 for 30 minutes or until toothpick in center comes out clean.
Source: Mom

Cream cheese icing

Thu, 22 May 2008 17:04:00 +0000

Icing (cream cheese icing?)

1 box powdered sugar (1 lb)
1 stick butter
1 package cream cheese (light or neufchatel) (8 oz)
1 tsp vanilla

2 tbsp milk

Beat butter and cream cheese together, until blended. Slowly mix in powdered sugar. Beat until fluffy. Add vanilla and milk.
Source: same recipe card as "world's best chocolate cake," from Mom

Mississippi Mud Pie

Thu, 22 May 2008 17:04:00 +0000

Mississippi Mud Pie

1/4 lb butter
3oz. unsweetened chocolate
3 eggs
1 1/2 cup sugar
3 tbsp. light corn syrup
1 tsp vanilla
pie crust

Preheat oven to 350. Combine butter and chocolate, stirring until blended, and set aside. Beat eggs until light and frothy, then stir in corn syrup, sugar, vanilla. Add chocolate mixture, stirring. Put everything in the pie crust. Bake 35-40 minutes until the top is crunchy.

Dan’s note: this tastes like eating melted chocolate. It’s very tasty. 8.0/10, winner of our dessert-o-thon in July 2006.
Source: Julie Brown

Carrot cake

Thu, 22 May 2008 17:03:00 +0000

Carrot cake

1 1/2 cup cooking oil
2 cups sugar
4 eggs
2 cups flour
2 tsp cinnamon
2 tsp baking soda
2 tsp baking powder
3 cups grated carrots
1 cup chopped pecans

For icing:
8 oz cream cheese
1 stick butter
1 box confectioner’s sugar
2 tsp vanilla

Beat oil and sugar well, add eggs, beat well. Sift flour, cinnamon soda, and baking powder; blend with egg mixture. Fold in carrots and nutes. Bake at 350 for 1 hour in loaf pan or 30 minutes in layer pans. Baking time may be a little longer- bake until just firm. Mix icing ingredients, ice cake.

Dan’s note: more spices (maybe some nutmeg, and/or a little allspice and cloves?) would be good. Rated 7.5/10
Source: Grandma’s recipe box

Date bars

Thu, 22 May 2008 17:03:00 +0000

Date bars

1 cup sifted flour
1 tsp soda
1/2 tsp cinnamon
1 cup water
1 1/2 cup chopped dates
1/2 cup butter
2 eggs, beaten
1 tsp vanilla
1/2 cup chopped nuts

Bring water and dates to a boil, simmer 4 min. Remove from heat, add butter, stir until melted. Cool. Stir in egg, vanilla, nuts. Add dry ingredients, stir until well blended. Pour into greased pan. Bake at 350 for 30 minutes.

Dan’s note: these are good, and not very sweet at all. Rated 7.3/10
Source: Grandma’s recipe box

Blonde brownies

Thu, 22 May 2008 17:02:00 +0000

Blonde brownies

1/3 cup margarine
1 cup brown sugar
1 egg
1 tsp vanilla
1/8 tsp salt
1 cup flour
1/2 tsp baking powder

Mix and bake at 350 for 20-25 minutes.
Source: Mom

British bread pudding

Thu, 22 May 2008 17:02:00 +0000

British Bread Pudding

INGREDIENTS
6 1/4 cups cubed whole wheat bread
1 1/4 cups milk
1 egg, beaten
1/3 cup butter, softened
3/4 cup raisins
1/4 cup dried mixed fruit
1/2 cup brown sugar
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine bread and milk, and set aside to soak for 5 minutes.
Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon.
Mix well.
Press the mixture into a 9-inch square baking pan.
Bake in preheated oven until golden and firm to touch, about 35 minutes.
Leave in baking pan to cool, then cut into squares.

Dan’s note: I used a little extra milk and egg. It made a nice cakey thing. I made some caramel sauce too (at Beej’s recommendation), which I could take or leave.

Applesauce Cookies

Thu, 22 May 2008 17:01:00 +0000

Applesauce Cookies

2 1/4 cups flour
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
3/4 cup butter
1 cup sugar
1 cup warm applesauce
1 tsp baking soda
3/4 cup raisins
1 cup nuts

Cream butter and sugar gradually. Dissolve baking soda in applesauce and add to mixture. Sift flour and spices together, add. Dredge raisins and nuts in the measured flour, add. Drop by spoonfuls on well-greased baking sheet. Bake at 350 for 20 minutes.

Dan’s note: these are very good. I like them with unsweetened applesauce, but I bet they’d be liked better if sweetened applesauce were used. Rated 6.4/10
Source: Grandma’s recipe box

Apricot cake

Thu, 22 May 2008 17:01:00 +0000

Apricot cake

1 cup flour
1/2 cup brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp ground cloves or 1/4 tsp cardamom
1/2? 1? cup apricot nectar
1/4 cup unsweetened applesauce
2 tbsp. cooking oil
1 egg
1/2 cup snipped dried apricots

Stir dry ingredients together, except apricots. Stir wet ingredients together, then add to dry ingredients until just combined. Stir in apricots. Spread batter on 11x7x1.5" pan. Bake at 350 for 25 min. Cool in pan on wire rack.

Dan’s note: this is a little boring. It’s just a cake. The top is nice and soft though. Chop the apricots as finely as possible. (used mediterranean apricots, I think? They were moister than usual dried apricots) Rated 5.9/10
Source: Grandma’s recipe box

Granola

Thu, 22 May 2008 16:52:00 +0000

Granola

Yield: about 8 cups

3 cups (250) quick oats (or pulse regular oats in a food processor to about half their size)
2 cups (200g) oat flour
3 cups (about 300g) coarsely chopped raw nuts and/or seeds (I usually use a mixture of almonds, hazelnuts and pumpkin seeds)
1 cup, packed (200g) brown sugar
1/2 cup (115g/1 stick) unsalted butter
1/4 cup (60ml) water
1/2 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground mace

Preheat the oven to 300F/150C.

In a large bowl, combine the oats, oat flour, nuts and seeds. In a saucepan over medium heat, combine the brown sugar, butter and water and heat just until the butter has melted and the mixture is bubbly. Stir everything together until smooth, then stir in the salt, vanilla and spices.

Pour this mixture over the oats and nuts, stirring everything well to coat. Let stand for about ten minutes.

Spread the mixture out on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between the clumps for the hot air to circulate. Bake for 25-30 minutes, or until the top is golden brown. Remove from the oven and stir, gently breaking up the mixture into small-to-medium sized clumps. Repeat every 15 minutes until golden brown and dry, about 60-90 minutes.

Source: http://www.travelerslunchbox.com/journal/2007/6/9/the-lip-ladys-secret-granola.html