CHOCOLATE COCONUT HAYSTACKS

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CHOCOLATE COCONUT HAYSTACKS
Let’s keep it simple today and make a simple candy—2 ingredients and 10 minutes from from start to finish—coconut haystacks.
So being that this is only a two-ingredient dessert, don’t skimp on those two ingredients. Use a high quality chocolate, my personal preference always leads me to  Valhrona for the dark chocolate (or milk chocolate if that is your preference) and for the white chocolate I like Callebaut best. And for just a few of them, I sprinkled some freeze-dried raspberries on top for added flavor and punch in color.

Chocolate Coconut Haystacks | Bakers Royale
I’m keeping this short today, because I have a bah-jillion administrative items on my to-do list. Something that I’ve promised Matt I would tackle 3 weeks ago, and before that it was 5 weeks ago and before that—well, it was quite a while ago.
Chocolate Coconut Haystacks_Bakers Royale

But by administrative, I mean annoying things like: changing my hosting company to speed up load time here, proper filing of all my thousands upon thousands of photos, returning the stack of unusable Amazon items, filing contracts, POs and invoices, cleaning up my photography space and organizing my ever messy prop shelves and drawers  . . . and blah-blah-blah, yaddy-yaddy-yah.
And wah-wah-WAAHHH. I hate chores, because that’s what this list feels like . . .a long list of dreadful chores.

CHOCOLATE COCONUT HAYSTACKS

YIELD: 1 dozen one-half inch haystacks

Ingredients:

2 cups sweetened shredded coconut
4 oz. dark chocolate (at least 65% cacao), finely chopped
4 oz. white chocolate, finely chopped
Optional
1/2 oz. freeze-dried raspberries, crushed

Directions:

Preparation: Heat oven to 350 degrees F. Line a baking sheet with foil or parchment paper.
Sprinkle coconut onto baking sheet and bake until golden, about 6-8 minutes (make sure to stir every two minutes for even cooking). Remove from oven and evenly divide coconut into two separate bowls.
In the meantime place dark chocolate in a small microwave-safe bowl and the white chocolate in a second small microwave-safe bowl. Starting with the dark chocolate, heat bowl in 10-second bursts until completely melted, making sure to stir in between bursts; repeat with the white chocolate.
Line a baking sheet with parchment paper; set aside. Add half of the coconut to the dark chocolate and stir until coconut is completely coated. Add the other half of the coconut to the white chocolate and stir until coconut is completed coconut.  Using a small spoon, scoop out two-teaspoons of coconut and chocolate mixture and drop it onto a parchment lined sheet.  Transfer finished candy to refrigerator to chill and set.

http://www.bakersroyale.com/chocolate-coconut-haystacks/

RASPBERRY PISTACHIO ETON MESS

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RASPBERRY PISTACHIO ETON MESS
Get your fancy pants on, we are doing an raspberry pistachio eton mess today with a hit of pretty from some edible flowers.

Raspberry Pistachio Eton Mess_ Bakers Royale
If you’ve never made or had this, let me start by saying this impressive looking dessert is easy to make.
It’s comprised of just a few components like – whipped cream, fresh fruit, some nuts and meringue. I used store bought meringue to short cut the time, but of course you can make some from scratch like I did here.
Raspberry Pistachio Eton Mess via Bakers Royale
I’m sticking to easy Valentine’s dessert for this week, so stay tuned because Friday’s will be even easier than this to make, but every bit as fun, pretty and tasty.

RASPBERRY PISTACHIO ETON MESS

YIELD: Makes 6 servings

Ingredients:

  • 1 cup heavy cream
  • ½ cup confectioner’s sugar
  • ¼ cup granulated sugar
  • 12 oz. raspberries
  • ½ cup pistachios, finely chopped
  • 12-14 1½ inch meringues, crumbled
edible flowers

Directions:

Place heavy cream into a small bowl and whip until soft peaks form. Add the confectioner’s sugar and beat until stiff peaks form; set aside.
In a separate bowl, mash 8 oz. raspberries with the granulated sugar. Fold raspberry mixture into the whipped cream. Fold in crumbled meringues.
Spoon eton mess mixture into tall glass, layer with whole raspberries and pistachios; finish tops with edible flowers.


http://www.bakersroyale.com/raspberry-pistachio-eton-mess/

RAINBOW MERINGUE KISSES

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RAINBOW MERINGUE KISSES
I’m jumping ahead to Spring, Easter, St. Patrick’s Day—that’s the thing about these Rainbow Meringue Kisses—they’re a multi-occasion kind of treat. Okay, maybe that’s a stretch, but you can’t knock me for trying to get as much mileage out of these pretties as possible.
Rainbow Meringue Kisses _ Bakers Royale
I mean, we could make a case for how they can fit in those three buckets based on the colors, the rainbow effect, the glitter for a pot of gold effect with the rainbow—ah, don’t you love how I’ve roped you into it?

Rainbow Meringue Kisses with Bakers Royale
Right. Well now you have to give these a go, because they are just too fun and pretty to leave on the screen. Besides that, meringues are so much easier to make than people think. There are few ingredients and the technique is simple and requires no fussy tools. In fact, the only things you have to be mindful of are patience and knowing your visual cue of readiness. That said, the times in the recipe are more guidelines than hard and fast times to follow—so read the notes and recipe all the way through before you start, especially if you are a first time baker to meringues.
Rainbow Meringue Kisses from Bakers Royale
Like everything else in life—have fun and go for it. Because, fact—pretty food always wins.  But these taste great too, so win-win.
A few notes:
  • Meringues are fickle, so make sure you working with a clean metal or glass bowl that’s oil free. For good measure, give your bowl and whisk attachment is a quick wipe with distilled vinegar or lemon juice to remove any oil residue. Avoid using a plastic bowl, since plastic is more porous and oil is much harder to remove from it.
  • Separate each egg into a separate bowl before adding into the stand mixer bowl. This will prevent you from ruining all your eggs, if the yolk of one egg breaks.
  • Once you remove your meringues from the parchment paper, promptly transfer them to an airtight container to avoid having the meringues pick up any moisture in the air and becoming sticky.
Rainbow Meringue Kisses | Bakers Royale copy
Rainbow Meringue Kisses via Bakers Royale

RAINBOW MERINGUE KISSES

YIELD: Makes 3 dozen one-inch cookies

Ingredients:

  • 4 egg whites
  • 1/4 teaspoon cream tartar
  • 1 cup caster sugar
  • 1/2 teaspoon vanilla
  • 1 drop pink food color
  • 1 drop sky blue food color
  • 1 drop yellow food color

Directions:

Preparation: Heat oven to 200 degrees F. Line two baking sheets with parchment paper. Fit a large pastry bag with a close star tip (I used Wilton's 2D).
Place egg whites in a stand mixer bowl fitted with a whisk attachment. Beat on low until bubbles start to form, about 1-2 minutes. Increase speed to medium and beat until egg whites are foamy (mixture should resemble well lathered shampoo), about 2-3 minutes. Turn off mixer and sift in cream of tartar. Turn mixer back on and increase speed to medium high and gradually add 1 tablespoon of sugar at a time until all sugar has been incorporated. Continue to beat until mixture is glossy with stiff peaks and mixture is grit-free when rubbed between two fingers, about 5-7minutes. Add in vanilla and beat until just combined.
Turn off mixer and evenly divide meringue between three small bowls. Add one color to each bowl and gently fold until minimal streaks are visible. Roll down pastry bag to create a shallow well., start filling the bag with 1 tablespoon of each color along the wells edge. Continue to do so, pulling the pastry bag up as you go until it's filled.  To pipe kiss shaped meringues: hold pastry bag parallel to baking sheet and squeeze and release with even pressure. To pipe roses: hold pastry bag parallel to baking sheet and pipe in a circular motion starting from the center,
Bake for 90 minutes, rotate pans at 45 minutes. Turn oven off after 90 minutes and leave oven door ajar by two inches and let pans cool in oven for 6 hours.d Meringues are ready when they can easily be peeled away from the parchment paper. Store meringues in an airtight container away from moisture. Meringues will keep for up 3 three days. For longer storage, place air tight container in the freezer for up to two weeks.
  • Meringues are fickle, so make sure you working with a clean metal or glass bowl that's oil free. For good measure, give your bowl and whisk attachment is a quick wipe with distilled vinegar or lemon juice to remove any oil residue. Avoid using a plastic bowl, since plastic is more porous and oil is much harder to remove from it.
  • Separate each egg into a separate bowl before adding into the stand mixer bowl. This will prevent you from ruining all your eggs, if the yolk of one egg breaks.
  • Once you remove your meringues from the parchment paper, promptly transfer them to an airtight container to avoid having the meringues pick up any moisture in the air and becoming sticky.



http://www.bakersroyale.com/rainbow-meringue-kisses/


CHOCOLATE ESPRESSO MOUSSE

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CHOCOLATE ESPRESSO MOUSSE
Want to know why this is the best tasting mousse ever, besides the chocolate, the bold coffee flavor, the smoothness, the light texture—but not so much that it dissipates before you get the richness of the chocolate? I’ll tell you—the best thing about this mousse is I actually finished it.
Chocolate Espresso Mousse via Bakers Royale
Yup, there’s a story here. Because that’s what happens when you try to separate eggs with a baby saddled to your hip— it’s a messy affair. So what that it took me 10 eggs to yield the needed 4. That’s what happens when the bowl gets pulled out from under you and onto the floor, or after starting over, the same curious 8-month-old hands decide to pull your hands to his mouth to taste what it is you’re doing.
Yeah, so what.
Chocolate Espresso Mousse | Bakers Royale
It only matters if you curse, and your 7-year-old happens to walk by and say, “Mom . . .cusser”. Whoops. It was a one-off. Promise. At least that’s my story and I’m sticking to it.

CHOCOLATE ESPRESSO MOUSSE

YIELD: Serves 6

Ingredients:

  • 8 oz. chocolate (65% cacao), coarsely chopped
  • 1/4 cup milk, warmed
  • 2 tablespoon unsweetened cocoa powder
  • 4 egg yolks
  • 1/2 cup sugar
  • 2 teaspoons instant coffee granules (I used one Starbucks Via)
  • 2 egg whites
  • 1/2 teaspoon salt
  • 1 cup whipping cream
  • 1/4 cup granulated sugar

Directions:

Place chocolate in a heatproof bowl over a saucepan of simmering water, whisk and and stir occasionally until chocolate is melted and smooth, about 2-3 minutes. In a steady stream, add milk to chocolate, stirring to combine. Stir in cocoa powder and continue to whisk until well combined. Set aside.
Place yolks and 1/4 cup  sugar in an electric mixer bowl fitted with a whisk attachment. Beat on medium speed until thick and pale, about 2-3 minutes. Fold mixture into chocolate, then stir in the coffee and salt; set aside.
Place the 2 egg whites and a pinch of salt in a clean electric mixer bowl fitted with a whisk attachment. Beat whites on medium high speed until soft peaks form, about 1-2 minutes. In a steady stream, gradually add remaining sugar and beat on low until glossy, about 1-2 minutes. Fold into chocolate mixture, then divide it between six serving glasses and refrigerate until firm about 2-3 hours.
Remove chilled mousse from refrigerator and set aside to make whipped cream. Place whipping cream and sugar in a medium bowl and vigorously beat until soft peaks from. Transfer whipped cream to a pastry bag fitted with an open star tip and pipe onto mousse. *Optional: Garnish with a dusting of crushed almonds and finely grated chocolate


http://www.bakersroyale.com/chocolate-espresso-mousse/

CEREAL MARSHMALLOW BARS

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CEREAL MARSHMALLOW BARS
I’m all about bright hits of color lately. The latest dessert to get shot up with my current color obsession are these cereal marshmallow bars. It’s a simple riff on the classic rice krispie treat, but these are so much more fun–full of brightness and made sparkly with some colored sugar.
Cereal Marshmallow Bars | Bakers Royale
And what can make this an even better dessert than all the color bedazzling? More bedazzling. Yep more, or more accurately, with just a few swaps out, you can make this a double duty dessert that can be served on St. Patrick’s Day and Easter.
Cereal Marshmallow Bars via Bakers Royale
To make it a St. Patrick’s Day treat, double the glaze and spread it on top for a full layer rather than drizzle and then finish it with a heavy dusting of gold sprinkle. For Easter, swap out the gold sprinkle for some multi-colored pastel confetti, or to give it some added Easter sweetness, sprinkle the top with some crushed Robin Egg candy.
Cereal Marshmallow Bars | Bakers Royale
However you choose to skin these cereal marshmallow bars, do it with some color by using Fruit Loops or Trix cereal. And of course if you want to get crazy, throw some freeze dried fruit in there for an added layer of flavor. My recommendation, try adding in freeze dried strawberries and then swap out the milk in the glaze for some lemon juice—see how the variation in this simple recipe can be tweaked a million times over?
That being said, if you have a creative play on these cereal bars, come back and share with the rest of us!

CEREAL MARSHMALLOW BARS

YIELD: 10-12 servings

Ingredients:

  • 2 tablespoon butter
  • 5 cups (9 oz) mini marshmallows
  • 6 cups (6.5 oz) Fruit Loops
Glaze
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 2 tablespoons colored coarse sugar or sprinkles

Directions:

Preparation: Spray a 9x9 pan with non-stick spray. Set aside.
Stir and melt butter and marshmallows in a large saucepan over medium high heat. Stir in Fruit Loops and mix until fully combined. Pour mixture into prepared pan, using your hands press to flatten. Set aside for 1-2 hours to set.
In a separate bowl, combine powdered sugar with milk and stir to combine. Using a spoon, drizzle glaze on top of cereal bars and dust with colored sugar or sprinkles.


http://www.bakersroyale.com/cereal-marshmallow-bars/

BREAKFAST PARFAIT

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BREAKFAST PARFAIT
Do you know what spring means? Spring means it’s time to gear up for bikini season. I know, it can be so dreaded, right?
Blueberry Breakfast Parfait | Bakers Royale
Trust me, if you are a regular reader here, than you know dessert is legit meal, not an afterthought to breakfast, lunch or dinner.
That said, I’ll take moderation over deprivation any time. And I am going to moderate my dessert eating by interspersing in healthy bites with things like this Blueberry and Almond Coco Loco Parfait and the pumped organic oatmeal bowl. A recipe that is simply pulled together from Chobani’s ® new Chobani Flip™ Almond Coco Loco and their regular vanilla yogurt blended with blueberries and Quaker’s® Organic Instant Oatmeal.
Blueberry Breakfast Parfait_Bakers Royale
Both of which I picked up from Vons—my go to grocery store. I have two grocery stores near me, and Vons is the only one I go to—for the reasons you see here–there’s always a variety of choices. And my favorite parts are the bulk bins, the health food section, and the abundance of organic products from produce to things like this organic Quaker® Oatmeal. I love that it’s a one-stop store. And since I’m a sucker for marketing, I love that Vons place “New” tags on new products—something that never fails to lead me to exploring and purchasing items I would have otherwise missed.
IMG_4712 
Blueberry Oatmeal 
This is especially important since, towing kids around from store to store isn’t ideal, and I’m the first to admit, I’d rather run 6miles than to hear them whine about driving all over town. And this meal, maybe be my bikini slimmer, but I always double up on the ingredients, because this is the power parfait/smoothie I give to my family. I’m doing a slash on parfait and smoothie, because call it a parfait to a kid and he’ll turn his nose to it—call it a smoothie and he’ll down—mom tricks!

BLUEBERRY BREAKFAST PARFAIT

YIELD: Makes 2 servings

Ingredients:

  • 2 Chobani ®Flip™ Almond Coco Loco
  • 1 Chobani vanilla Greek yogurt
  • 1/4 cup blueberries
  • 1/4 cup cooked Quaker® Organic Instant Oatmeal
  • 1/4 cup granola
  • 1/4 cup raspberries

Directions:

Place the vanilla yogurt, blueberries and cooked oatmeal in a blender and blend until combined. Layer blueberry mixture with Almond Coco Loco yogurt and then finish with the toppings from the Chobani ® Flip™.

http://www.bakersroyale.com/breakfast-parfait/

DARK CHOCOLATE-CARAMEL COOKIE BARS

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DARK CHOCOLATE-CARAMEL COOKIE BARS
Today I’m super pumped to have a guest post from cookbook author, Josh, of Slim Palate, who many of you are familiar with, and for those of you who are not, make sure you head over to his awesome blog for good eats.
Chocolate-Caramel-Cookie-Bars-Via-Slim-Palate
Photo from Josh Weissman of SlimPalate.com

But of course not before you take in this grain-free, gluten free Dark Chocoalte-Caramel Cookie Bar—think of this as the healthy version of a Twix Bar. Sure I do a fair share of indulgent treats around, but indulgent treats that are Paleo and/or gluten-free friendly is always something I love working into my rotation of baked goods.
With that, let’s do this . . .
Spreading-Chocolate from slimpalate
Photo from Josh Weissman of SlimPalate.com
So I’ve always been a huge fan of Naomi’s blog so this is a great honor to be able to guest post here. I knew that I had to create something sweet to match the style of this blog so I whipped something up that I think everyone can thoroughly enjoy. I’ll give you a hint: it’s Twix inspired
Creamed-Butter from slimpalater
Photo from Josh Weissman of SlimPalate.com
So maybe I gave it away with that one but I don’t think anyone can complain. It’s a lot easier to make than you think, and it’s entirely gluten free, grain free, and refined sugar free. Despite lacking all of these things it still happens to have the familiar crumbly shortbread base, the sweet and salty caramel, and rich chocolate in every bite.
Shortbread Crust and Chocolate Spread via Slim Palate
Photos by Photo from Josh Weissman of SlimPalate.com
This is all possible with the power of science, and by science I mean simply subbing honey and coconut sugar in place of the regular sugar and corn syrup.  You can always use sugar and corn syrup if you’d rather but I think that might take away some of the magic behind this recipe. The idea that healthier foods/ingredients don’t taste good is a fallacy and I’m here to eliminate that thought.
Then again, it’s still a treat that still has lots of sugar in it. Which is probably why it tastes amazing. Oh it also has like a ton of butter in it so, yeah. I have no regrets.
Chocolate-Caramel-Cookie-Bars-From-Slim-Palate
Photo from Josh Weissman of SlimPalate.com
Sugar fiends and health nuts unite, enjoy the crumbly, buttery, ooey gooey candy that are my Dark Chocolate-Caramel Cookie Bars. You won’t regret it.

DARK CHOCOLATE-CARAMEL COOKIE BARS

YIELD: Serves 6

Ingredients:

Shortbread Base:
  • 2 cups almond flour
  • 1 cup tapioca flour
  • 1 cup softened butter plus extra for greasing
  • 2/3 cup coconut sugar
  • 1/2 teaspoon salt
Caramel Middle:
  • 3/4 cup coconut sugar
  • 1/2 cup honey
  • 3 tablespoon butter or ghee
  • 3/4 cup heavy cream or coconut milk
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
Chocolate top:
  • 10 1/2 ounces dark chocolate, roughly chopped (anywhere around 70%)

Directions:

Preheat the oven to 350 degrees Fahrenheit. Line a 9x13 baking pan with parchment in both directions, leaving some overhang. Grease the parchment with butter.
In a media medium sized bowl whisk together the almond flour, tapioca flour and salt. In a stand mixer begin making the shortbread crust by adding the softened butter, and coconut sugar and creaming it on medium high until you get a frosting like consistency. While beating slowly add the almond flour and tapioca flour and continue to beat on medium high until it forms a dough. Press the dough evenly into the prepared baking pan.
Place the shortbread into the oven for about 20-25 minutes or until lightly browned. Remove from the oven and allow to cool.
In a medium sized heavy bottomed pot fitted with a candy thermometer add the coconut sugar, honey, 2 tablespoons of the butter or ghee, heavy cream or coconut milk, vanilla, and salt. Bring to a boil and lower the heat to about medium low-medium to hold a nice boil without boiling over. Bring it to about 265 degrees and immediately take it off the heat.
Pour the caramel over the cooked and cooled shortbread crust and quickly spread it around to cover the whole top. Allow to sit for 30 minutes or until the caramel is no longer liquid or warm to the touch.
Place the chocolate in a medium sized microwaveable bowl and microwave on high at 30-second intervals, stirring in between intervals, until completely melted. Alternatively you can melt it in a double boiler, stirring often, until completely melted.
Pour the melted chocolate over the caramel part and spread it around with a frosting knife or spatula.
Allow to cool for 30 minutes to an hour, until the chocolate is completely solid. Remove the candy from the baking tray and slice into bars with a sharp knife. Store in an airtight container or serve immediately. These will last you about 1 1/2- 2 weeks.
Tips: When using your candy thermometer, make sure that it is only in the liquid and not touching the bottom of your pot.

http://www.bakersroyale.com/dark-chocolate-caramel-cookie-bars/

BLUEBERRY BAKED OATMEAL

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BLUEBERRY BAKED OATMEAL
Let’s ease into Monday with this no-fuss Blueberry Baked Oatmeal. It’s like a breakfast dessert that’s good for you and light in calories.
Blueberry Baked Oatmeal | Bakers Royale
And light is not something I do often, but when it tastes great—I’m all in. This recipe is from Katie Higgins newly released Chocolate Covered Katie cookbook.
Blueberry Baked Oatmeal _ Bakers Royale
Think of it  as a  skinny dessert book that uses things like  stevia, pure maple syrup, agave over sugar in many of the desserts. Yogurt and coconut oil for the fat. Silken tofu over heavy cream like in her Chocolate Infinity Cake – it’s silky, lightly whipped and looks just like any other chocolate mousse pie, but it’s lighter in calories. Speaking of lighter in calories, the recipes even features Weight Watchers Points. Yay for those of you utilizing this system to keep your food in check.
Blueberry Baked Oatmeal_Ingredients | Bakers Royale
51xkCTbzeHL._SX258_BO1,204,203,200_ Now that you are onto me that this is a book review, here’s what I’ve bookmarked to make next:
  • Cherry Peach Crumble Tart – peach season can’t come soon enough for this.
  • Chocolate Obsession Cake – a chocolate cake with no butter?! Yep, none. The cake is made soft and tender with a little help from carrot juice, plain yogurt and coconut oil.
  • Blueberry Silk Pie – because I have a thing for blueberries—and this in a silk pie—um, yes!
And here’s what the book features:
  • 80 recipes
  • 6 chapters (including: cookies, brownies & bars; dessert for breakfast; ice cream milkshakes & smoothies; cakes & cupcakes; puddings, dips, frosting & more
  • Weight Watchers PointsPlus Value for every recipe
  • Photo with every recipe
Now that I gave you a quick run down, head over to Amazon and add this to your cart and check it out for yourself!

BLUEBERRY BAKED OATMEAL

Ingredients:

  • 2 1/2 cups blueberries (fresh or thawed frozen)
  • 1 cup rolled oats
  • 2/3 cups milk plus 1/2 cup of milk of choice
  • 3 to 6 tablespoons pure stevia
  • 3 1/2 tablespoons melted coconut oil
  • 3 tablespoon ground flax
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup shredded coconut
  • 1/2 teaspoon cinnamon, optional

Directions:

Heat oven to 365 degrees F. Lightly cover an 8 inch pan with baking spray; set aside
Combine blueberries and rolled oats in a bowl. Pour evenly into prepared pan.
In a mixing bowl, whisk together 2/3 milk and all remaining ingredients (reserving the remaining 1/2 cup milk). Spread this mixture evenly over the blueberry layer and stir quickly. Top with reserved milk.
Bake for  35 minutes, or until golden. Remove from oven and allow to sit for 5 minutes before cutting into slices or a large cookie cutter. Served topped with fresh blueberries and pure maple syrup, if desired. Refrigerate leftovers in a covered container for up to 3 days , or freeze for up to a month.

http://www.bakersroyale.com/blueberry-baked-oatmeal/