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Celebrate National Dessert and Cookie Month!

Oct 17 2012

by Whitney Long

October… such a wonderful month… cooler weather has arrived, the leaves are starting to turn, football is in full swing, pumpkin patches have popped up everywhere and candy as far as the eye can see. But there’s more to October than that… it’s also National Dessert and Cookie Month! Dentists everywhere are exclaiming jackpot!

While this month is traditionally known for trick-or-treating, candy corn, caramel apples and bite size candies, that doesn’t mean you can’t enjoy more refined sweets for an adult palate. And while there is no official Presidential Proclamation for National Dessert and Cookie Month, we couldn’t let this sweet opportunity pass by without sharing some recipes. All of us sugar lovers here at The Southern Coterie think it is definitely worth celebrating!

Hot Fudge Pie (above photo)

Ingredients

4 ounces unsalted butter, with a bit extra for greasing pie plate

1 ½ squares unsweetened baking chocolate (1.5 ounces)

1 cup sugar

2 eggs, beaten

1 teaspoon vanilla extract

¼ cup all purpose flour

2 tablespoons milk

Directions

Pre-heat oven to 350 degrees.

Butter an eight-inch diameter pie plate or cake pan – use a glass or ceramic, if possible – or use cooking spray

Melt butter and chocolate (I use a microwave – pretty much just for this task – at 50% power at 30 second intervals, just until the chocolate is almost entirely melted, and then stir). Cool.

Mix sugar into beaten eggs, combine until sugar is fully incorporated.

Mix in butter-chocolate mixture until completely blended.

Add vanilla and milk. Stir well.

Fold in flour, mixing just until no white streaks remain – do not overbeat.

Bake for 25 minutes.

Serve with ice cream for the full upside-down hot fudge pie treatment.

Peach Cobbler Trifle

Ingredients

2 sml pkg vanilla instant pudding
1 Cup sour cream
1 1/2 Cup milk
1/2 tsp orange zest
1/2 Cup powdered sugar
2 Cup heavy whipping cream
1 1/2 loaf pound cake
4 C Diced fresh peaches

Crumb mixture

1 C graham cracker crumbs
3/4 C sugar
1/4 C quick oats
1 tea cinnamon
1/4 tea nutmeg
dash of clove
6 Tbl melted butter
* stir together well and spread on cookie sheet and bake 350 until lightly golden. Remove from oven and let cool.

Directions

Cube cake into small bite size squares, set aside.

Whip heavy whipping cream until peaks. In a separate bowl whip milk, pudding and orange zest together until thick, fold in sour cream and once smooth fold in whipping cream.

Wash and slice peaches, stir in 1 Tbl lemon juice and 1+ Tbl sugar to keep them from browning. Set aside.

In trifle dish layer cake, pudding,crumb mixture, peaches repeating until dish is full. Top with fresh peaches. Chill before serving. Peaches can brown easily so serve within a few hours of chilling.

 

Old-Fashioned Southern Teacakes

Ingredients

2 sticks butter, softened

2 cups sugar

3 eggs, room temperature

2 tblsp. buttermilk

5 cups all-purpose flour

1 tsp. baking soda

1 tsp. vanilla

Additional sugar for sprinkling

Directions

Cream the butter.

Gradually add the sugar, beating well.

Next, add the eggs one at a time, beating well after each addition.

Now add the buttermilk and beat well again.

Combine the flour and soda.

Turn the mixer down to slow (or stir) speed and gradually add the flour mixture into the creamed mixture.

Stir in the vanilla.

Shape the dough into a round, cover with plastic wrap and chill several hours or overnight.

Preheat oven to 400 degrees.

If you chill your dough overnight, remove it from the fridge about 15 minutes before rolling.

Working with 1/4 to 1/3 of the dough at a time, roll dough to 1/4” thickness on a lightly floured surface.

Cut into rounds using a large biscuit cutter.

Place the rounds 1 inch apart on lightly greased cookie sheets.

It’s important that the dough is at least 1/4″ thick to give the teacakes a “cake-y” interior texture.

Sprinkle lightly with additional sugar.

Bake for 7-9 minutes or until the edges are very lightly browned.

Remove the cookie sheet from the oven and allow teacakes to cool for several minutes before transferring to wire racks to cool completely.

 

For more deliciously sweet recipes, click our recipe tab at the top header and search “Desserts” to see what our contributors and members have shared. Also check out our Pinterest board “Yummy – Sweet Treats”http://pinterest.com/thesouthernc/yummy-sweet-treats/.

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Whitney Long View More Blog Posts from this Author

Whitney Long is co-founder of The Southern C and The Southern C Summit. Mama x 4, wife x 1. Entrepreneur, thinker, doer, writer, researcher, believer. Enjoys working alongside creative entrepreneurs to build community while supporting established and upcoming brands. Hobbies include travel, reading, bike rides and clever craft cocktails.

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