Peppermint Ravioli Cookies

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Peppermint Ravioli Cookies

I wait for the winter holidays for Ghirardelli to send out its peppermint squares again just to make these Peppermint Ravioli Cookies. This once a year treat is delicious on it’s own but incorporated into a cookie can’t be beat.

And if you’re looking for something different to add to that cookie exchange or tray, these Peppermint Ravioli Cookies could be just the thing.

After the holidays were done we snapped up all the half price or less peppermint squares we could find. I had a ball in January working with them. These Peppermint Ravioli Cookies are easy to make and would be a perfect gift for anyone during the holidays and what a treat for those of us loving this candy as I do. Continue reading

Pumpkin Cheesecake Tart with Caramel Rum Sauce

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Pumpkin Cheesecake TartThis Pumpkin Cheesecake Tart with Caramel Rum Sauce is ease personified in baking.

The simple Caramel Rum Sauce can be made weeks ahead and refrigerated.

The Pumpkin Cheesecake Tart has a graham cracker crust that is pressed in and filled with a cream cheese mixture alternated with a pumpkin mixture which are swirled together.

The baked tart can be frozen if made ahead.

That’s pretty much it – an epic short intro for me!  Oh, I couldn’t leave without telling you to  check out the Pumpkin Mousse Torte for another seasonal pumpkin dessert. Continue reading

Scones with Cranberry Strawberry Jam

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Scone with Cranberry Strawberry JamAfter last week’s marathon recipe, Scones with Cranberry Strawberry Jam is a walk in the park. The scones are easily made and the jam requires no canning if kept in the refrigerator or freezer.  The combination of the cranberries and strawberries makes a sweet-tart topping for the scones, toast, biscuits, or pancakes and waffles. A jar of the jam makes a perfect hostess gift.

These scones are endlessly variable.   They are light, moist and very buttery tasting despite the fact they have only three tablespoons of butter. Of course, the liquid used is heavy cream.

The scones should be served close to baking for the best experience. But they are certainly good any time of the day, even the next day. Since they can be frozen, either baked or unbaked, warm scones can be had any time of the day. This is a wonderful breakfast with friends or part of a brunch.  They can be made larger or smaller as desired. Continue reading

Caramel Apple Tart

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Slice of Caramel Apple TartCaramel Apple Tart is everything you would want in an apple dessert.  Full of apples, spices, brown sugar and brandy, it’s covered with walnut streusel and caramel.

So you ask, what is the difference between a pie and a tart?  The answer is essentially nothing significant.  A pie is quite often covered with a pie crust.  Tarts never are and are generally baked in fluted tart pans with removable bottoms – think quiche pan only deeper.

That’s where the streusel comes in.  Something has to go on top of the Caramel Apple Tart to keep the filling juicy.   The caramel that tops this particular tart gilds the lilly even more.  This  was a favorite with my wholesale clientele.  So much so that we would have two 24 quart containers of caramel going at once to satisfy the demand. Continue reading

Soft Flatbreads and Three Chilies

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Soft FlatbreadsMaking bread is one of my favorite things and thse Soft Flatbreads have become a favorite.

The original recipe for these soft flatbreads came from King Arthur Flour.  The soft flatbread is essentially a fry bread which makes it really fast to finish.   The recipe calls for adding boiling water to some of the flour to cook the starch in it.  it also uses potato flakes to add a softness and flavor that would be unattainable without it.

Most of the time I make these soft flatbreads, fry it up, freeze the soft flatbreads individually, stack them, wrap in foil and keep them in the freezer.  I pull what I need and heat them in a 350°F oven wrapped in foil to keep them soft.  I use them for bread with our meals or anywhere flour tortillas or wraps are called for. Continue reading