Not merely the usual chipper confiserie…
but assorted creative variety…granola
or muffins or cheesecake + small plate nibbles too.
The Menu Shoppe has it covered…
Sweet ideas for sweet dessert menus.
Bakery or bistro…specials dazzle on our LED Board.
So good…and good for you. The goodness of granola.
Chocolate Chip Granola Cookies
2 cups old-fashioned oats
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 sticks unsalted butter, softened
1 1/4 cups packed dark brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups semisweet chocolate chips
1/2 cup dried apricots, cut into 1/4-inch dice
Preheat the oven to 350°F. Spread the pecans in a pie plate and bake for 8 minutes, or until lightly toasted. Let the pecans cool, then coarsely chop them. In a small bowl, mix the oats with the flour, baking soda and salt. In a large bowl, using an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat at medium speed until blended, scraping down the side of the bowl as necessary. Beat in the oat mixture at low speed until just incorporated. Using a large spatula, fold in the pecans, chocolate chips and dried apricots. Scoop heaping tablespoons of the dough onto 2 baking sheets lined with parchment paper, spacing them at least
1 1/2 inches apart. Bake the cookies until lightly browned–about 16 minutes–then shift the pans from top to bottom and front to back halfway through for even baking. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool.
Not only cookies…but muffins too!
Chocolate Chip and Banana Muffins
1 1/2 sticks unsalted butter, melted
2 cups mashed overripe bananas (about 6)
3 large eggs
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking soda
1 teaspoon salt
1 cup mini chocolate chips (6 ounces)
Preheat the oven to 350°F and line two 12-cup muffin tins with paper or foil liners. In a large bowl, combine the sugar, melted butter, bananas and eggs; mix thoroughly. In a medium bowl, whisk the flour with the baking soda and salt. Add the dry ingredients to the wet ingredients and whisk until the batter is evenly moistened. Stir in the chocolate chips. Spoon the batter into the prepared muffin cups. Bake for about 28 minutes, until a toothpick inserted in the center of the muffins comes out with a few moist crumbs attached. Let the muffins cool for 10 minutes before turning them out onto a rack to cool completely.
Can also be crafted as small plate nibbles.
Chocolate Chip Cheesecake
1 1/2 tablespoons melted butter or margarine
3 packages (8 oz. each) nonfat cream cheese
1 can (14 oz.) nonfat sweetened condensed milk
3 large egg whites
2 teaspoons vanilla
1/2 cup miniature chocolate chips
Combine crumbs and melted butter. Pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan. In a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. Stir in 1/4 cup chocolate chips. Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips. Bake in a 350F° oven–about
30 minutes, until cake jiggles only slightly in the center when gently shaken. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days. Remove pan rim and cut cake into wedges.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers