Overview


Cookie bites for a little bit of sweetness, cool gratification from frozen desserts, a sweet taste in the morning, and cobblers, crisps, and cakes to finish off that perfect meal. Small Sweet Treats offers delicious, delightful desserts and baked goods in perfect proportions to satisfy your cravings. Try Almond Tuiles, Lemon Blueberry Scones, Grilled Peaches with Mascarpone, or Warm Espresso Cakes, all influenced by Marguerite’s Italian heritage and New York upbringing. ...
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Small Sweet Treats

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Overview


Cookie bites for a little bit of sweetness, cool gratification from frozen desserts, a sweet taste in the morning, and cobblers, crisps, and cakes to finish off that perfect meal. Small Sweet Treats offers delicious, delightful desserts and baked goods in perfect proportions to satisfy your cravings. Try Almond Tuiles, Lemon Blueberry Scones, Grilled Peaches with Mascarpone, or Warm Espresso Cakes, all influenced by Marguerite’s Italian heritage and New York upbringing.
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Product Details

  • ISBN-13: 9781423615286
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 8/1/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 168
  • File size: 2 MB

Meet the Author


Marguerite Henderson is a chef, caterer, and restaurateur. She is a food consultant and has taught cooking classes to hundreds of students over the past 22 years.
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Read an Excerpt

deconstructed apple tart tatin

2 tablespoons butter

1 cup granulated sugar

4 large Granny Smith apples, peeled, cored, and thinly sliced

1 sheet store-bought frozen puff pastry (17.3-ounce package), thawed and rolled out

2 tablespoons turbinado (raw sugar)

Honey Lavender Cream

2 cups heavy whipping cream

1/2 cup powdered sugar

1 teaspoon culinary lavender

2 tablespoons honey

In an ovenproof 8- or 9-inch skillet, heat the butter and add the sugar. Cook over low heat until the sugar starts to melt, and then stir with a wooden spoon or heat-resistant spatula. Cook until the mixture starts to turn light brown and smooth in texture. Do not overcook. The sugar will reach caramel stage in about 3 to 4 minutes; cool slightly and then add the apples. Bake at 375 degrees F for 15 minutes. Toss to coat the apples with caramel after first 7 or 8 minutes of baking. Remove from oven when apples are cooked through; cool slightly.

Roll out the pastry on a work surface and use a 3-inch-round scalloped biscuit cutter or other various shaped 3-inch cookie cutters (leaves, teapots, stars, and so on) and place the cutout pastry on a Silpat or parchment-lined baking sheet. Sprinkle with the turbinado. Bake on the middle rack of a preheated 425-degree-F oven for 15 to 20 minutes until the pastry is puffed and golden brown.

While the pastry is baking, prepare the cream. In a mixer bowl, beat the whipping cream on medium speed for 2 minutes until it starts to thicken. Add the sugar, lavender, and honey. Beat until stiff peaks form. Chill until ready to serve.

To serve, place a spoonful of warm apples in a serving dish. Top with one or two warm puff pastry cutouts. Serve with a dollop of Honey Lavender Cream on the side.

Serves 4 to 6.

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Table of Contents

Fill That Cookie Jar 10

Instant Cool Gratification 54

Morning Glories 86

Sweetie Pies and Tarts 126

Warm Goodness for Cold Days 152

When Craving Cakes 168

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