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Merry Delicious Desserts

Doughnut Truffles

4 old-fashioned cake doughnuts, broken into pieces
1 container (8 oz) Mascarpone cream cheese
6 oz white baking chocolate, chopped
2 Tbsp espresso powder
Coffee beans or chocolate-covered coffee beans, optional

Place doughnuts and mascarpone in a food processor; cover and process until mixture is smooth. Wrap tightly in plastic wrap. Refrigerate overnight. Line a 15×10-inch baking pan with parchment paper. Roll doughnut mixture into 11 two-inch balls; place on prepared pan. Refrigerate 1 hour. Melt white baking chocolate in a microwave-safe bowl on 50 percent power in 30-second intervals; stirring until smooth. Dip balls in white baking chocolate, let any excess chocolate drip off. Return to parchment-lined pan. Dust with espresso powder. Garnish with coffee beans, if desired. Refrigerate until serving.


Chocolate Caramel Mascarpone Tart

1-1/2 cups (3 sticks) unsalted butter, cubed and divided
2/3 cup packed brown sugar
3-1/2 cups cold heavy whipping cream, divided
1 pkg (12 oz) semi-sweet chocolate chips
2 containers (8 oz each) Mascarpone cheese, room temperature
3/4 cup confectioners’ sugar, divided
1 tsp vanilla extract
Chocolate curls

Grease a 10-inch fluted tart pan with a removable bottom (at least 2-inches deep). Place cookies in a food processor; cover and process until fine crumbs. Melt 1/2 cup butter in a bowl. Add butter to cookie crumbs; process until combined. Press cookie mixture into bottom and up sides of prepared tart pan; freeze for at least 15 minutes. Combine 1/2 cup butter and brown sugar in small saucepan. Cook over medium heat, whisking constantly, until mixture begins to boil. Cook and whisk 1 minute longer. Remove from heat. Whisk in 1/4 cup cream until combined. Cool caramel for 15 minutes; pour over bottom of prepared crust. Freeze for 30 minutes. Meanwhile, combine remaining butter, 1/2 cup cream, and chocolate chips in a large microwave safe bowl; microwave on high for approx. 2 minutes, whisking every
30 seconds, until chocolate is melted and mixture is smooth. Whisk in
mascarpone until smooth. Set aside. Beat 3/4 cup cream in another large bowl until it begins to thicken. Add 1/4 cup confectioners’ sugar; beat until stiff peaks form. Gently fold whipped cream into the reserved chocolate mixture. Spoon into crust. Freeze for 30 minutes. Beat remaining cream in a large bowl until it begins to thicken. Add remaining confectioners’ sugar and vanilla; beat until stiff peaks form. Pipe whipped cream on tart.
Garnish with chocolate curls. Serve immediately. Refrigerate leftovers.


Chocolate Tarts

1 cup milk chocolate chips
1 container (8 oz) Mascarpone cream cheese
24 frozen miniature phyllo tart shells, thawed
Sweetened whipped cream, decorative sprinkles, or maraschino cherries

Melt chocolate chips in a microwave, stirring every 20 seconds until smooth. Cool to room temperature, stirring occasionally. Beat mascarpone and melted chocolate in a medium bowl for 2 minutes. Pipe mascarpone mixture into phyllo shells. Garnish with whipped cream and sprinkles or cherries as desired. Refrigerate until serving.


Pulled Pork Greek Salad

10 cups romaine lettuce, chopped
1/4 cup Italian dressing, divided
1/2 lb cooked pulled pork
2 small tomatoes, cut into wedges
1/2 cucumber, halved lengthwise and sliced
1/2 red onion, cut into 1/4-inch dice
1/2 cup feta cheese, crumbled
1/2 cup Kalamata olives

In a large bowl, toss the lettuce with half the dressing. Transfer the salad to plates or a platter and arrange the pork, tomatoes, cucumber, onion, feta, and olives on top. Drizzle with remaining dressing and serve.


Mascarpone Sugar Cookies

Cookie Dough:
1/2 cup butter, softened
1 cup sugar
1 large egg yolk
1-1/2 tsp vanilla extract
1 container (8 oz) Mascarpone cream cheese
2-1/2 cups all-purpose flour

In a large bowl, cream butter and sugar until light and fluffy. Add egg yolk and vanilla; beat until blended. Beat in mascarpone just until combined. Gradually add flour, mixing well after each addition. Divide dough into thirds. Next steps for each portion of dough are located under cookie type.

Toffee Cookies:
1/3 cup plus 1/2 cup milk chocolate English toffee bits, divided

Stir 1/3 cup toffee bits into 1/3 preparted dough. Place dough on waxed paper; shape with paper into a 6-inch long round roll. Wrap in plastic wrap. Freeze for at least 1 hour. Roll dough in remaining 1/2 cup toffee bits. Rewrap; freeze for at least 30 minutes. Cut dough into 1/4-inch slices. Bake 10–12 minutes on parchment-lined baking sheets in 350 degree oven. Let cool for 5 minutes before removing to wire rack. Cool completely.

Reindeer Cookies:
1 tube each black and white
decorating icing or gel
Red milk chocolate M&M’s

Shape 1/3 dough ball into a disk; wrap in plastic wrap. Refrigerate for at least 1 hour. Heat oven to 350 degrees. Roll out dough on a floured surface to 1/4-inch thick. Cut with a floured 2-1/2-inch round cookie cutter. Place 1 inch apart on parchment-lined baking sheets. Bake for 10–12 minutes or until golden brown. Let cool for 5 minutes before removing to a wire rack. Cool completely. Pipe antlers and eyes with black decorating icing on cookies. Dot white decorating icing to secure M&M noses. Makes approx. 2 dozen cookies.

Chocolate-Peppermint Cookies:
1 pkg (12 oz) semisweet chocolate chips
1/2 cup crushed peppermint candies or candy canes

Place 1/3 of dough ball on waxed paper; shape with paper into a 6-inch long rectangular roll. Wrap in plastic wrap. Freeze for at least 1 hour. Heat oven to 350 degrees. Cut dough into 1/4-inch slices. Place 1 inch apart on parchment-lined baking sheets. Bake for 10–12 minutes or until golden brown. Let cool for 5 minutes before removing to a wire rack. Cool completely. Melt chocolate chips in a microwave, stirring every 20 seconds until smooth. Dip half of each cookie into chocolate, letting any excess chocolate drip off. Place on waxed paper-lined baking sheets. Sprinkle with peppermint candies. Refrigerate until chocolate is set. Approx. 2 dozen cookies.

Photos and recipes courtesy Dairy Farmers of Wisconsin