Delight in desserts! We’ve chosen to share a few snippets from our company cookbook with recipes submitted from our home office and stores all over. Enjoy and indulge!
2Tbsp+2tsp light corn syrup
1/8tsp Earth Balance margarine
1 3/4c powdered sugar
3/4tsp peppermint oil or extract
1/2 bag Ghirardelli dark chocolate chips
- Whip together corn syrup, margarine and peppermint.
- Slowly add powdered sugar to make a crumbly, dry mixture.
- Pick up small bits and press into a patty the size of a half dollar.
- Place the patties on wax paper on a cookie sheet. Chill in the refrigerator while prepping the chocolate.
- Melt the chocolate in a double-boiler until shiny. (If you do not have a double-boiler, place a glass bowl over a small saucepan of boiling water.)
- Thoroughly and quickly dunk each patty in the chocolate and place back on the waxed sheet. Chill all patties until solid.
I have been making these yummy treats for several years and they are ALWAYS a hit! People devour them and they are gone in no time! Serve small batches at a time as they will begin to melt if they sit out too long.
—Rachel Lubanowsk, Boulder Store
Raspberry Sour Cream Muffins
1/2c vegetable oil
1tsp almond extract
1tsp baking powder
1/2tsp baking soda
1c sour cream, room temperature
3oz cream cheese, chilled
1c raspberries, fresh or frozen (dry pack)
1/4c chopped nuts (which kind—the choice is yours!)
1/3c brown sugar, packed
2Tbsp butter, melted
- Prepare the topping—Combine nuts, brown sugar, flour, and butter with fork until crumbly; set aside.
- Preheat oven to 375 degrees. Beat eggs in a large bowl with an electric mixer; gradually add sugar. With mixer running, pour in vegetable oil, sour cream and almond extract, blending until smooth. Add flour, baking powder, salt, and then baking soda. Blend until smooth; set aside.
- Divide cream cheese into 16 pieces. Pat each cream cheese piece into a quarter-sized disk.
- Grease muffin tins or use paper liners. Spoon one generous tablespoon of batter into the bottom of each muffin cup. Use 1/2 cup of raspberries divided among the muffins. Tops each muffin cup with a cream cheese disk.
- Divide the remaining batter among the cups, spooning over the cream cheese. Top with remaining raspberries. Sprinkle each muffin with streusel topping.
- Bake for 20 to 25 minutes. Let stand for 5 minutes in tins on cooling racks. Remove from tins to rack to finish cooling. Serve and enjoy!
—Julie Myrvold, West Palm Beach Store Manager
Coconut Bon Bons
1/2c butter, (1 stick) room temperature
8oz coconut, canned
1tsp vanilla extract
1 can sweetened condensed milk
1lb pecans, chopped (use 3/4lb for a smoother surface)
1 bag powdered sugar
12oz chocolate chips
1/2 to 3/4 bar Paraffin Wax
- Mix ingredients together (excluding the chocolate and Paraffin Wax) in the order shown above. Mixture will be very stiff. Chill overnight.
- Following day: roll mixture into 1” balls, place in wax paper-lined glass dish and refrigerate again for several hours.
- After the balls have chilled, melt the chocolate chips and Paraffin Wax in a double boiler. Place toothpicks into the balls and dip in chocolate mixture. Don’t remove the calls until just before dipping.
- Let cool, and then twist toothpicks to remove. Fill holes with a small amount of chocolate. Refrigerate again until set. Store in an airtight contain until ready to enjoy.
These are a holiday tradition. Hand mixed and hand dipped, they are made with love and shared as gifts with friends and neighbors!
—Thea Willey, by Melba Callan, Boulder Home Office
Chocolate Torte 12 Layer Cake
3/4c butter (1 ½ sticks)
5oz unsweetened chocolate
4 1/2c sugar
2 1/4c evaporated milk
2tsp vanilla extract
1Tbsp instant coffee, preferably French roast
1c butter, room temperature; more for pans
2 1/2c sugar
6 large eggs
1tsp vanilla extract
4c self-rising flour; more for pans
- Make glaze first. In a large saucepan, melt the butter over medium-low heat. Add chocolate and stir until melted. Add sugar and stir until dissolved. Stir in evaporated milk, vanilla, and instant coffee. Cook the glaze over medium-high heat until just boiling, stirring constantly.
- Reduce heat to low and continue cooking, stirring constantly, until mixture thickens; about 20 minutes. Keep warm and spread-able.
- To make the cake: Preheat oven to 350 degrees. Butter and flour four 9-inch cake pans.
- Cream the butter and sugar until smooth. Add the eggs, one at a time, beating just until blended after each one. In a small bowl, mix the vanilla and milk. Add flour to the egg mixture alternately with the milk mixture.
- Pour a very thin layer of batter (about 7 tablespoons) into each pan, shake to even out. Bake for 11-13 minutes. Promptly remove the baked layers, working one a time—place the layers on a cake stand and frost with a spread of warm glaze. Repeat for each layer. Reserve some glaze for the top and sides of the cake. Indulge.
—Diana Walker, Boulder Office
Catherine’s Cheesecake with Mandarin Orange Glaze
1 1/2c graham cracker crumbs
1/2c butter, melted
1/4c brown sugar
1 1/2lbs cream cheese, softened
1c sour cream
3 cans mandarin oranges
1can frozen orange juice concentrate
- Preheat the oven to 350 degrees.
- Combine crumbs, butter, brown sugar, and cinnamon; mix well. Press firmly into a 10-inch spring form pan.
- In a bowl, beat cream cheese, eggs, sugar, and vanilla until smooth and creamy. Pour over the prepared crust. Bake for 45min.
- Combine sour cream and 1/4 cup sugar, mix well. Spread on hot cheesecake and return to oven. Bake for 5 minutes. Remove and set aside to cool.
- Drain mandarin oranges, reserving juice. Arrange the orange slices on top of the cheesecake.
- To make topping, add enough orange juice concentrate to the mandarin juice to make 2 cups worth.
- Pour into a saucepan. Stir in sugar and cornstarch until smooth. Place over medium heat and stir constantly for 5 minutes until mixture thickens.
- Allow to cool and pour over the top of the cheesecake. Refrigerate until ready to serve.
It’s my family’s favorite cheesecake and I make quite a few variations. I found it in a magazine when I lived in Montreal.
—Catherine Zagari, Boca Grande Store Manager
Rhubarb Cream Pie
Makes 2 pie fillings
1 1/2c sugar
3c fresh rhubarb, cut into 1/2-inch pieces
- Preheat oven to 450 degrees.
- Blend all ingredients together except rhubarb until creamy. Add rhubarb and place in 9” pastry lined pie pan.
- Bake for 10 minutes, then turn oven down to 350 degrees. Bake for 30 minutes more, or until lightly browned.
- Allow to cool (rhubarb gets very hot). Serve with vanilla ice cream if desired.
In my family we would get the birthday cake of our choice. Since I grew up in Minnesota where everyone seems to have a big patch of rhubarb, and its peak happens to be at the beginning of June—just in time for my birthday—I always chose this pie instead of a usual birthday cake.
—Lynda Grams, Tucson Store Manager
Share your favorite holiday desserts with us by commenting…and be sure to let us know if you try and love one from our collection!