Orange Vanilla Panna Cotta topped with Chocolate Ganache

Orange Vanilla Panna Cotta topped with Chocolate Ganache

Orange Vanilla Panna Cotta topped
with Chocolate Ganache

Servings

variable

 

Ready In:

30 min + cooling time

Good For:

dessert

 

About this Recipe

By: Morgana Jane

This delightful dessert is perfect for the holidays – or any day, to be honest! OMG – it’s Monday! Let’s make some!!!! With its creamy texture and glorious flavors this one is an absolute crowd pleaser every day of the week!

Ingredients

  • 3 c whipping cream, divided

  • 1 envelope (3 tsp) gelatin

  • 3/4 cup sugar

  • 2 tsp vanilla

  • 1 tsp orange extract

  • pinch of salt

    Chocolate Ganache

  • ½ c dark chocolate

  • ½ c whipping cream

  • ½ tsp orange extract

  • ½ c Fresh cranberries or raspberries to garnish

Died & Gone to Chocolate Heaven…

For the love of chocolate, do not leave me alone in a room filled with this Orange Vanilla Chocolate topped Panna Cotta. I can’t control myself and it’s dangerous!

This smooth, creamy, chocolatey dessert is sure to satisfy every sweet tooth!

Step by Step Instructions

Step 1

Pour half the whip cream into a heavy bottom pot over low heat. Sprinkle the gelatin overtop and let it bloom (start to dissolve) undisturbed, for about 5 minutes (there will be little wrinkles on top).

Bring the heat up slightly (You don’t want it to boil! You want it nice and hot, but well below a boil) and gently whisk the gelatin into the cream until it is completely dissolved. You will know that the gelatin is dissolved if you can stick a metal spoon into the cream and the spoon is smoothly coated (no little bumps or lumps). This shouldn’t take more than a couple of minutes.

Step 2

Next, stir in the sugar until completely dissolved  – less than 5 minutes. Again, mind the heat. No boiling!

Once the sugar is dissolved turn the heat off and add the rest of the cream along with the orange extract and pinch of salt. Gently whisk to combine.

Pour the cream into small, glass (preferably heat proof!) containers (ramekins, tiny canning jars, small dessert bowls), set the containers on a baking sheet and pop them into the fridge to set (minimum 2 hours!).

Step 3

Once the panna cotta has set up for 2 hours, prepare the ganache (Don’t make it ahead of time. If not kept at the right temperature it will set up (too cool) or possibly separate (too hot!). Chocolate does not like fluctuating temperatures.

Step 4

Place the whipping cream into a bain marie over low heat (or a heat proof bowl set (safely) over a medium sized pot with water in the bottom that reaches to the bottom of the bowl) and let it warm. When the cream is warm to the touch, add the chocolate. Keep the heat low and slowly and gently mix the melting chocolate into the warm cream.

Step 5

When the cream and chocolate are combined, add the orange extract, and whisk well to combine. When everything is combined let it cool a few minutes, then pour the ganache over the tops of the panna cottas. Top each serving with a fresh cranberry or raspberry and return the tray to the fridge until 15 minutes before you are ready to serve. Let the panna cotta temper for 15 minutes at room temperature before serving.

Makes 10 – 12 (measured at one quarter to one third cup) servings

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Servings

30ish

Ready In:

40 minutes

Good For:

treat

 

About this Recipe

By: Morgana Jane

How long does it take to unload and reload the dishwasher? Hardly a though I bump around in my mind too often… except when I pop the cookies into the oven, set the timer, forget to press start, and begin unloading the dishwasher.  Halfway through reloading it I realize that the timer has not gone off for the cookies, and it feels like it should have… 

Luckily, I didn’t burn them and they don’t seem undercooked. Such forgiving cookies!

Reminder: Always press start before wandering off to multi-task…

Ingredients

  • 1 c flour

  • ½ tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • ½ tsp cinnamon

  • ¼ tsp nutmeg

    ¾ c butter, melted

  • ¾ c brown sugar, packed

  • 1 egg, slightly beaten

  • 1 teaspoons vanilla

  • 1 ½ c oats

  • ¾ c raisins

These are very accomodating cookies, so you don’t have to stop at raisin… They are awesome with walnuts, chocolate chips, coconut, pecans… There is no end to the variation. Add what you like!

A Classic

The classic Oatmeal Raisin Cookie, a little crispy, a little chewy, and perfect for dunking in coffee, tea, or milk. 

These cookies are an all time favorite in our house. Not fancy, hardly festive, but always in demand and they disappear quickly!

 

Step by Step Instructions

Step 1

Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a large bowl until evenly mixed.

Place the brown sugar, melted butter, vanilla, and egg into another bowl and whisk together until smooth and uniform in consistency.

Step 2

Slowly add the butter mixture to the dry ingredients and mix until about ½ combined, then add the oats and raisins and mix until everything is evenly combined.

Once evenly combined let the dough rest for 15 minutes – why let the dough rest? Because my sister said, “let it rest,” and she is the cookie boss.

Step 3

Set the oven to 350° and line two baking sheets with parchment paper. Roll the dough into 1” (ish) balls and place them on the cookie sheets in 3 X 4 rows. Give the dough balls a little squish with your fingers to flatten them a bit, then pop the pans into the oven, side by side, for 9 – 10 minutes.

Step 4

The cookies are done when the edges and bottoms are golden, and the tops are a bit soft to touch. Remove them from the oven when done and let them rest 5 minutes on the pans before transferring to a wire rack to cool. Why let them rest? Sister’s instructions… Just another cookie mystery… Perhaps these are lazy cookies?

Ginger Spice Cookies

Ginger Spice Cookies

Ginger Spice Cookies

Servings

3 dozen +|-

Ready In:

40 minutes

Good For:

treat

 

About this Recipe

By: Morgana Jane

These are my favorite cookies – they’re just like the ones my grandmother used to make when I was a kid. Sadly, we never could find her recipe. 

One rainy West Coast day many years ago when my daughter’s school was having a bake sale I bought a couple of cookies that looked suspiciously like the ones my gran made, and to my absolute delight, they were the same!

It took me about an hour to track down the woman who had baked them and I was practically in tears by the time I found her and begged for the recipe, praying that she wasn’t one of those individuals who never allows the replication of their precious creations, and behold you see before you the recipe itself, for she was a kind soul and happy to share. Viva la Gran!!

 

Ingredients

  • 2 c flour
  • 1 c sugar 
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ginger
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3/4 c butter, melted
  • 1/2 c molasses
  • 1 egg, slightly beaten
  • 1 tsp vanilla
  • sugar to dip the cookies into before baking

If Cookies Could Kill…

Sweet, gingery, crispy, chewy cookie perfection!

If you love ginger cookies, you will die for these.

Step by Step Instructions

Step 1 

Place the butter into a small pot over medium low heat to melt. While the butter is melting whisk the flour, sugar, spices, salt, and baking soda together in a large bowl. Set aside

Step 2

Measure 1/2 c of molasses into a 2 cup pyrex measuring cup. Add the vanilla and melted butter and whisk to combine, then add the beaten egg and whisk until the mixture is smooth and uniform.

Step 3

Gradually add the molasses mixture to the dry ingredients and mix well. You might want to use your hands to finish the dough, which is smooth and soft and should barely hold its shape when done.

Step 4

Set the oven to 350° and line two baking sheets with parchment. Roll the dough into balls (about 1″) then dip the balls in sugar and set them on the baking sheets, well-spaced (4 rows of 3 per pan seems to do the trick nicely).

Step 5

Pop the pans into the oven side by side for 9 – 10 minutes. The cookies will flatten and crack on top as they cook and will be slightly soft on top when done. Remove the cookies to a cooling rack and try not to eat them right off the pan – you will burn your mouth. Let them cool at least 5 minutes.

Peanut Butter Chocolate Chip Cookies (gluten free!)

Peanut Butter Chocolate Chip Cookies (gluten free!)

Servings

3 1/2 Dozen

Ready In:

About 1 hr

Good For:

Sweet Treat

 

About this Recipe

By: Morgana Jane

A few simple ingredients make these delicious cookies quick and easy to prepare, and quick and easy to eat too! AND – they’re Gluten Free!

Ingredients
  • 2 c natural peanut butter
  • 2 eggs
  • 1 ½ c Panela or natural sugar
  • 2 tsp baking soda
  • 2 tsp Vanilla
  • ½ tsp salt
  • 1 c chocolate chips

These awesome cookies are best when made with natural smooth peanut butter. Crunchy works, but, hmmm – just not the same.

Also, if you don’t have any natural sugar or panela in the cupboard, use plain old white sugar – but cut it back to 1 cup only.

Step by Step Instructions

Step 1

Heat oven to 350°

Step 2 

Place the peanut butter and sugar into a large bowl and use an electric mixer to beat until well combined and fluffy – about 3 minutes.

Step 3 

Add the eggs and mix well, then add baking soda, salt, and vanilla. Mix well. When everything is well combined use a spoon to mix in the chocolate chips. The dough is quite stiff (depending on how much oil the peanut butter contains) and you may need to use your hands to mix in the chocolate chips so that they are evenly distributed through the dough.

Step 4 

Roll the dough into 1” balls, place them on a parchment lined baking sheet and flatten them a bit with a fork, then pop them into the oven for about 14 to 15 minutes and transfer to a rack to cool.

Yeild: 3 ½ dozen cookies

Chocolate Bark – The Easiest Peasiest Holiday Treat!

Chocolate Bark – The Easiest Peasiest Holiday Treat!

Servings

Variable

Ready In:

30 min

Good For:

Sweet Treat

 

About this Recipe

By: Morgana Jane

Chocolate Bark – one of the easiest treats to whip up over the holidays! (But to be honest, you don’t have to wait for the holidays!). Our families can’t get enough of it and it makes a great little treat to give out to friends and co-workers. They’ll think you slaved away in the kitchen for hours – but you’ll have them fooled with this amazingly quick and delicious treat!

Ingredients

  • Dark Chocolate
  • White Chocolate
  • Dried Cranberries
  • Pecans

The main player here is Dark Chocolate, accompanied by White chocolate and anything else you would like to add to the mix! I usually use dried cranberries and pecans, but you can use whatever strikes your fancy! Tiny Jelly Beans, Raisins, Almonds, Crushed Candy Canes, Hazelnuts – the possibilities are endless! Bring your creative spirit to this decedant treat and see what happens!!

Nutrition

Hahahaha – don’t be ridiculous! This is a treat, straight up. It will nourish your soul, but not your body! It’s loaded with sugar and isn’t good for you at all… In fact, it has little to no nutritional value at what-so-ever, save a little protein from the nuts and cacao – and, ok, maybe a vitamin or two in dried cranberries! 

Step by Step Instructions

Step 1 – Quanities…

There are no hard measurements here – for my chocolate bark I use a ratio of Dark Chocolate: One Measure, to White Chocolate, 1/4 Measure. So if I use a two cups of dark chocolate, I will use 1/2 a cup of white chocolate. Chocolate bark is not science! Use as much or as little of any single ingredient as you like! 

As for the garnish, again, use as much or as little as you like! I just set out some bowls with whatever garnishes I am using and sprinkle away until it looks done to my liking!

Step 2 – Melt That Sexy Chocolate!

Over low heat, melt the chocolate In a bain marie, double boiler, or a glass bowl set over a pot (melt the dark and white chocolate sparately, and at the same time). Here is the only caution you need to be aware of: melt the chocolate slowly over low heat! If you bring it up too hot or two fast, you won’t achieve that lovely, velvety texture you are looking for and if there is any fluctuation in temperature, it may thicken in the pot and turn lumpy. Also, use a good quality chocolate. I use Callebaut for my Chocolate Bark and it never disappoints! Callebaut is also readily available.

Step 3 – Chop, Chop!

While the chocolate is melting, rough chop the pecans and separate the dried cranberries as they tend to stick together (and no one wants that mess in their bark!). Place pecans and cranberries in separate bowls and set aside.

Step 4 – Pour & Spread!

Place one sheet of baking parchment on the counter for every cup of dark chocolate you have melted. When the chocolate is melted, pour it onto the parchment sheets and spread it thinly over the parchment.

Step 5 – Sprinkle or Marble!

You can add your garnish next (just sprinkle it around evenly) and then drizzle the white chocolate over top. Or, you can drizzle white chocolate over the dark chocolate before you add your garnish, and use a bamboo skewer (or toothpick) to marble the white chocolate into the dark chocolate by swirling the bamboo skewer through the white chocolate, and then scatter the garnish over the marbled chocolate.

If you want to marble the chocolate, do it before you add the garnish – it’s a bit of a challenge to marble after you garnish and makes a bit of a mess  of things…

Step 6 – Leave it Alone!

Once your masterpiece is complete, leave it alone and let it sit until the chocolate has hardened – I leave mine overnight. 

Step 7 – Break it Up

When the chocolate bark has set completely, break it into pieces. What size? Any size you like – I break mine into bite sized chunks.

If you are giving your chocolate bark out as gifts, place into little cellophane bags or containers of some kind. Or – if it’s all for you, toss it into covered storage bowls. Whatever you do, don’t put the chocolate bark in the fridge! Chocolate does not like fluctuations in temperature – so store it at room temperature until you are ready to enjoy it! And believe me, enjoy it you will! Happy Holiday Bark! 

Pin It on Pinterest