Guru Goddess

What You Need:

 

4 (6 in) flour tortillas

1 (3 oz.) pkg. cream cheese, room temperature

2 T unsalted butter, melted

4 T sugar

2 (2 oz) Three Musketeers candy bars, sliced

 

How to Make It:

 

Set the oven temperature at 450 degrees and line a baking sheet with aluminum foil.

Wrap the tortillas in plastic wrap and place in the microwave on high for 10 seconds or until soft enough to work with.

Line the tortillas out on a flat surface.

Spread cream cheese over half of each of the tortillas.

Divide the candy bar slices between the four tortillas and place on the cream cheese.

Fold the tortillas over and place on the baking sheet.

Brush the top of the tortillas with the melted butter and sprinkle evenly with the sugar.

Bake 5 minutes then remove from the oven.

Turn over and brush with the remaining melted butter and sprinkle with the remaining sugar.

Return to the oven and bake an additional 3 minutes or until a golden brown.

Allow the quesadillas to cool slightly then serve immediately.

 

Makes 4 quesadillas

 

These special treats are great for kids of all ages. Use your favorite candy bars such as Snickers, Mounds, Reese Cups or Health Bars for a different flavor every time you make them. To liven them up sprinkle the outsides with a little colored sugar instead of white.

What You Need:

 

3/4 C of unsalted butter, melted and cooled

1/4 C + 2 T of nonfat buttermilk

1 1/2 t of vanilla extract

1 large egg

1 C + 2 T flour

5 T unsweetened cocoa powder

3/4 C of sugar

2 1/4 t of baking powder

1/2 t of salt

3/4 C semisweet chocolate chips

 

How to Make It:

 

Fill the 12 cups of a muffin tin with paper liners or spray with a non stick cooking spray.

Set the oven temperature to 350 degrees and let the oven preheat.

Pour the melted butter into a mixing bowl.

Add the buttermilk, vanilla extract and egg and whisk until all the ingredients are well blended.

Sift together in a large bowl the flour, cocoa powder, sugar, baking powder and salt.

Add the chocolate chips and toss to combine well.

Add the buttermilk mixture and stir until the dry ingredients are just moist.

Spoon the batter into the prepared muffin cups with each one being about 2/3 full.

Bake for 18 minutes or until a toothpick inserted in the center of the muffins comes out clean.

Remove the muffin pan and transfer to a wire rack to cool for 5 minutes.

Remove the muffins from the pan and place on wire rack to finish cooling.

 

Makes 12 muffins

 

To make 6 jumbo muffins butter the rims around the muffin cups to help the muffins round at the top. Mix the ingredients as directed and fill 6 jumbo muffin cups 3/4 full of batter. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

What You Need:

 

2 C of half and half, divided

4 oz. bittersweet chocolate, chopped

2 eggs

1/4 t of salt

2 t of vanilla extract, divided

4 C of stale bread cubes

1 large egg yolk

2 T of sugar

4 oz. good quality milk chocolate

 

How to Make It:

 

Lightly spray four, one cup oven proof custard cups with a non stick cooking spray and place them on a baking sheet.

Place the rack into the center of the oven and preheat the oven to 325 degrees.

Pour 1 1/2 C of half and half into a saucepan placed over medium high heat.

Bring the half and half to a boil.

Remove the pan from heat and add the bittersweet chocolate.

Swirl the pan so that all the chocolate is covered well with the hot liquid.

Let the mixture stand for 1 minute then stir until the chocolate melts and is smooth.

Break the eggs into a mixing bowl.

Add the sugar, salt and 1 t of vanilla.

Whisk the mixture 20 seconds or until frothy.

Gradually pour the chocolate cream into the mixture, stirring to blend in.

Add the bread cubes then press them down with a spatula to submerge.

Let the mixture stand for 10 minutes, pressing down the bread occasionally.

Divide the mixture between the 4 custard cups and bake 30 minutes or until set.

Transfer the custard cups to a wire rack and let cool at least 10 minutes.

Pour the remaining half and half into a small saucepan and place over medium high heat.

Bring the mixture to a simmer and simmer for 3 minutes.

Place the egg yolk into a bowl.

Add the sugar and whisk for 30 seconds or until it thickens and pales.

Quickly whisk 1/2 of the warm half and half into the egg mixture.

Pour the egg mixture into the saucepan with the remaining half and half.

Place the pan over medium heat and stirring constantly with a wooden spoon heat 2 minutes or until the mixture coats and sticks to the back of spoon.

Remove the pan from the heat and stir in the chocolate and vanilla until smooth.
Pour the sauce evenly over the top of the four custards.

 

Makes 4 servings

 

Traditional bread pudding doesn’t hold a cake to this scrumptious treat. Raisins can also be added, Fold them into the pudding before transferring the batter to the custard cups

What You Need:

 

1 C of flour

6 T of sugar, divided

4 t unsweetened cocoa powder

1/2 t of baking powder

1/4 t of baking soda

1/4 t of salt

3 T of unsalted butter, cold and diced

3 oz. milk chocolate, chopped fine and divided

2/3C + 5 T of heavy whipping cream, chilled and divided

3 C of fresh strawberries

2 t of strawberry extract, divided

2 T of confectioners’ sugar

1/2 C of heavy whipping cream

 

How to Make It:

 

Line a baking sheet with parchment paper.

Set the oven to 400 degrees and place the oven rack in the middle of the oven.

Whisk together the flour, 4 T of sugar and cocoa powder.

Add the baking powder, baking soda and salt and whisk to combine.

Add the butter pieces and toss lightly to coat with the flour.

Rub the mixture between your fingers until it forms into pea size pieces.

Add 1/3 of the chopped milk chocolate.

Trickle 4 T of the chilled whipping cream over the mixture and stir to form dough that just holds together.

If the dough is too dry add another 1 T of the cream.

Lightly flour your hands and form the dough into 2 equal size balls.

Place the dough balls onto the prepared baking sheet, they will spread during baking.

Bake 17 minutes or until a toothpick inserted in the center comes out clean.

Remove the shortcakes and slide the parchment paper onto a wire rack to cool for 15 minutes.

Place 1/2 C of strawberries, the remaining sugar and 1 t of strawberry extract into a bowl and mash the berries, stirring after they are mashed.

Add the remaining strawberries and stir to combine.

Pour 2/3 C of the remaining chilled whipping cream and the confectioners’ sugar into a bowl.

Beat with an electric mixer on high 1 minute or until stiff peaks form.

Pour the 1/2 C of whipping cream into a saucepan placed over high heat.

Bring the mixture to a boil then remove the pan from the heat.

Stir in the remaining chocolate and the remaining strawberry extract.

Stir the mixture until smooth.

Place one of the shortcakes on a platter.

Spread half of the strawberry mixture over the shortcake.

Top with half of the cream mixture.

Place the second shortcake on top, spread with the remaining strawberries.

Top with the remaining cream mixture and drizzle the chocolate sauce over the top.

 

Makes 6 servings

 

There’s nothing like a little strawberry shortcake to make ones day but when chocolate is added it is a treat that is fit for a queen. You can make this shortcake with fresh raspberries if you prefer.

What You Need:

 

3 T of unsalted butter, room temperature

1/2 C of unsweetened chocolate, chopped

1 C of sugar

1 large egg, well beaten

1 C + 3 T flour

1/2 t of salt

1 C of sugar

4 T of water

3/4 C of heavy whipping cream

3 T of semi sweet chocolate chips

2 T of pecans, chopped

 

How to Make It:

 

Set the oven temperature to 350 degrees and let the oven preheat.

Spray an 8X8 brownie pan well with a non stick cooking spray.

Place the butter into a microwave safe bowl.

Add the chopped chocolate and place the bowl in the microwave.

Microwave on medium power 1 minute or until the butter is melted and the chocolate is soft.

Remove the bowl and stir until smooth.

Pour the sugar into the bowl and whisk until well blended.

Add the egg and vanilla and whisk again to combine.

Stir in the flour and salt until blended in well.

Spread the batter out evenly into the prepared pan.

Bake for 28 minutes.

Place the sugar and water into a saucepan placed over medium high heat.

Bring the mixture to a boil and stirring with a fork boil for 3 minutes or until the sugar dissolves.

Reduce the heat to medium and swirling the pan cook 7 minutes or until the syrup turns golden amber in color.

Remove the pan from the heat and gradually add the cream, stirring carefully.

When the sugar hardens return the pan to the heat and cook 2 minutes or until the sugar melts again.

Remove the brownies from the oven and drizzle with the caramel sauce.

Evenly sprinkle the chocolate chips and pecans over the top.

Return the brownies to the oven and bake an additional 2 minutes.

Remove to a wire rack to cool completely.

 

Makes 6 servings

 

When ready to serve these luscious brownies place them in individual dessert bowls. Top each one with a scoop of ice cream, sliced bananas and a maraschino cherry for the perfect dessert sundae. You may also substitute chopped walnuts for the pecans if you wish.