One More Bite Catering and Events

Category: Desserts

Keto Avocado Brownies

Keto Avocado Brownies

Ingredients

1 cup Avocado, Mashed

½ tsp Liquid Stevia or Vanilla

5 tbsp Cocoa Powder

3 tbsp Butter,

2 Eggs, Large

½ cup Melted Chocolate, Keto Friendly Brand

1 cup Almond Flour

¼ tsp Baking Soda

1 tsp Baking Powder

1 tsp Kosher Salt

3 tsp Stevia Powder

Directions

Preheat oven to 350F.

Combine all dry ingredients and whisk together to combine.

Peel the avocados, add to a blender or food processor and mash until smooth. Add the other wet ingredients and process until smooth.

Add wet ingredients to the bowl with dry ingredients. Mix with a rubber spatula until combined.

Grease a baking pan (i use a 9×9). Pour the batter into the pan.

Bake for 25-30 minutes until done. Cool and slice.

July 28, 2019
Spiced Red Wine Poached Pears

Spiced Red Wine Poached Pears

Ingredients

1 Bosc Pear

1 ¾ cups Red Wine

1 tsp Cinnamon, ground

1 tsp Cardamom, ground

½ tsp Ginger, ground

¼ tsp Vanilla Extract

½ tsp Honey

½ tsp Lemon Juice

Directions

With a peeler, carefully peel the pears, don’t remove the stem. With a sharp knife, carefully level the bottom so that they can stand.

In a pot, add the wine, and all other ingredients. Bring the wine to a boil. Once it reaches a boil, add the pears and reduce the heat for a gentle simmer.

Cook the pears, rotating, until they are tender and can be pierced with a fork. Remove from the cooking liquid.

Bring the wine back up to a boil, and then reduce to a simmer until reduced by half.

Place pears on the plate and spoon the wine sauce over the pears. Add other garnishes including chocolate sauce, whipped cream, chopped nuts, or other fruit.

February 25, 2019
Caramel Corn with Pistachios, Peanuts and Coconut

Caramel Corn with Pistachios, Peanuts and Coconut

Ingredients

1 cup Raw Shelled Peanuts

1 cup Coconut, Shredded

1 cup Pistachio Nuts, Shelled

10 cups Popcorn

2 tsp Kosher Salt

1 cup Light Brown Sugar

1 cup Light Corn Syrup

4 tbsp Butter

1 tbsp Distilled White Vinegar

Directions

Toasted Nuts

Preheat oven to 350 degrees. Toss coconut, peanuts and pistachios on a large baking sheet. Bake, stirring once or twice until toasted, about 5 minutes. Set aside.

Popcorn

Cook your popcorn in any manner, follow the directions on the packaging.

Caramel Sauce

In a large sauce pot, combine sugar, corn syrup, butter, vinegar and salt.

Using a candy thermometer, cook without stirring until the mixture reaches 300 degrees (approx. 20 minutes).

While the mixture is cooking, combine the nuts and coconut with the popcorn on a large parchment paper lined baking sheet sprayed with non stick cooking spray. Prepare another large baking sheet with parchment paper and spray with non stick spray, set aside.

Spray the tines of two forks with non-stick cooking spray.

When the caramel sauce reaches 300 degrees, set the thermometer aside and pour the mixture onto the popcorn and nuts. Use the two sprayed forks to combine. Work quickly.

Once fully combined, transfer the popcorn to the other prepared baking sheet and spread out. Cool and let set for about 2 hours. Break and serve immediately, or store in an airtight container.

*Note: You may use pre-made caramel sauce

January 19, 2019
Candied Ginger

Candied Ginger

Ingredients

2 cups Ginger Root

3 cups Water

3 ½ cups Granulated Sugar, divided

⅛ tsp Salt

Directions

Peel the ginger root with a spoon (it’s easier than a peeler). Slice on a mandolin or cut into cubes.

Add the ginger to a saucepot with the 3 cups of water. Boil the ginger for 20 minutes until the ginger is more pliable.

Strain the water from the ginger and hold the ginger in the bowl. Add the water back to the pot and add 3 cups sugar. Add the ginger and bring to a boil. Reduce the sugar water to a simmer and allow to reduce by 1/2.

Simmer for 30 minutes. Strain ginger from liquid. Reserve liquid. Place ginger pieces on a cooling rack and let them dry for 1 hour.

Toss ginger pieces in granulated sugar until coated and dry completely. Store in an airtight container like a mason jar.

Reserve the syrup in a separate mason jar (you’ve made ginger simple syrup).

December 24, 2018
Mexican Hot Chocolate Cupcakes with Tequila Buttercream

Mexican Hot Chocolate Cupcakes with Tequila Buttercream

Ingredients

Cupcakes

2 cups Flour

2 cups White Sugar

1 cup Cocoa Powder

1 ¾ tsp Baking Soda

1 ½ tsp Baking Powder

1 ½ tsp Sea Salt

1 tsp Cinnamon

1 tsp Cayenne Pepper

2 Eggs

¾ cup Vegetable Oil

1 cup Milk

2 tsp Vanilla Extract

1 cup Boiling Water

Tequila Buttercream

1 cup Butter, Softened

4 ½ cups Powdered Sugar

3 tbsp Tequila

Directions

Cupcakes

Preheat oven to 350F. Prepare a muffin tin with paper cupcake wrappers or silicon wrappers.

Combine sugar, eggs, oil, vanilla and milk. Beat together. Combine all dry ingredients in a separate bowl.

Combine all other dry ingredients in a separate bowl. Add dry ingredient to wet and beat to combine. Slowly add the boiling water and mix until smooth.

Using an ice cream scoop, add batter to muffin tin lined with cupcake liners. Only fill each cup ¾ of the way.

Bake for 15-18 minutes or until a cake tester comes out clean. Allow the cupcakes to cool.

Tequila Buttercream

Beat together butter and sugar until smooth and creamy with a hand mixer. Stir in tequila and fold it into the butter cream with a soft spatula.

Add the butter cream to a piping bag. Frost cupcakes, garnish with a chili pepper slice and sea salt.

December 15, 2018
Red Velvet Brownies with Chevre Thyme Mousse

Red Velvet Brownies with Chevre Thyme Mousse

Ingredients

Brownies

¾ cup All Purpose Flour

½ cup Butter, melted

1 cup Sugar

2 Eggs, Large

¼ cup Cocoa Powder

2 tsp Vanilla Extract

¼ tsp Kosher Salt

¾ tsp White Vinegar

Red Food Coloring

Chevre Thyme Mousse

8 oz Chevre

⅓ cup Sugar

1 Egg Yolk

1 tbsp Fresh Thyme

Directions

Brownies

Preheat oven to 350. Spray an 8×8 or 9×9 baking pan with non-stick baking spray.

Beat eggs. In a separate bowl, combine all other ingredients except for the flour. Add the eggs and stir to combine and then add the flour. Mix until smooth and combined.

Chevre Thyme Mousse

In a separate bowl, beat together all the mousse ingredients except for the thyme.

Once smooth and combined, fold in the thyme.

Assembly

Add half the brownie batter to the baking dish. Add half the chevre mousse on top of it and swirl. Add the rest of the brownie batter and then the rest of the chevre mousse.

Bake for 28-30 minutes. Remove from the oven and then cool.

December 8, 2018
White Chocolate Blackberry Macarons

Macarons are known as difficult confections to make. But, if you’re into almond cookies, these little delights are delectable treats. We tried making them here.

Ingredients

Macaron Shells

100 g Powdered Sugar

50 g Almond Meal or Flour

20 g Cocoa Powder

60 g Egg Whites, Room Temperature

40 g Granulated Sugar

Blackberry Filling

400 g Blackberries, fresh

350 g White Chocolate

Directions

Macaron Shells

Preheat your oven to 300F. Line a baking sheet with a silpat or parchment paper. And prepare a pastry bag with a 1/2″ plain tip.

Combine the almond flour/meal, powdered sugar and cocoa powder. Mix until combined and then pass through a fine sifter to remove lumps.

In a separate bowl, add the egg whites. With a hand mixer, beat until foamy and then add the granulated sugar. Beat until the egg whites form stiff peaks.

Gently fold the egg whites and dry ingredients together. DO NOT OVERMIX. Stop combining once the batter is glossy.

Gently spoon into the prepared pastry bag. Pipe in uniform circles on your silpat or parchment paper. You can use a template to ensure uniformity.

Tap the baking sheet to remove air bubbles and flatten the macarons a little bit. Allow them to sit out for 15 minutes. Do not touch them during this time. They should form a skin and become matte in appearance.

Bake for 15-20 minutes. Macarons should be set but not firm.

Allow to rest for 10 minutes after you remove the shells from the oven.

White Chocolate Blackberry Ganache

Puree the blackberries in a food processor. Strain through a fine sieve.

In a double boiler, add the puree and gently heat. Add the white chocolate and allow to melt, stirring puree and chocolate together until smooth and combined.

Remove from the heat, and place in a bowl. Cover and place in the fridge to set. Once cool, add to a pastry bag. Pipe ganache into each shell and form each cookie.

December 4, 2018
Cookies and Cream Peppermint Bark

This twist on classic peppermint bark adds some tasty chocolate sandwich cookies.

Ingredients

12 oz Semi-Sweet Chocolate Chips/Melting Chocolate

10 Chocolate Sandwich Cookies (Recommended: Oreos), Crushed

12 oz White Chocolate Chips/Melting Chocolate

2 tsp Peppermint Extract

5 Candy Canes, Crushed

Directions

In a double-boiler, or off of direct heat, melt the Semi-Sweet Chocolate until smooth.

On a parchment paper lined sheet pan pour and spread the chocolate into a rectangle. Sprinkle the crushed Chocolate Sandwich Cookies on top. Place in the freezer until hardened (about 15 minutes).

Melt the White Chocolate until smooth, and mix in the Peppermint Extract. Pour the white chocolate over the set semi-sweet chocolate. Sprinkle the Candy Cane Pieces onto the chocolate. Place in the freezer until hardened (about 15 minutes).

Using a knife, carefully break the candy into smaller pieces.

December 3, 2018
Carrot Cake Muffins with Cream Cheese Icing

This tasty quick bread is both a sweet breakfast or decadent dessert!

Ingredients

Carrot Cake

2 cups Shredded Carrots, Packed

1 cup All Purpose Flour

1 cup Granulated Sugar

1.50 tsp Ground Cinnamon

1 tsp Baking Soda

½ tsp Baking Powder

½ tsp Salt

⅔ cup Vegetable Oil or Melted Butter

2 Eggs, Beaten

Cream Cheese Icing

6 oz Cream Cheese, Softened

6 tbsp Unsalted Butter, Softened

2 cups Powdered Sugar (Plus Extra)

1.50 tsp Vanilla Extract

Directions

Carrot Cake

Combine all dry ingredients in a bowl (NOT Shredded Carrot).

In a separate bowl, start with Shredded Carrots, then add oil. Then mix in dry ingredients and finally add the eggs. Mix well, but until just combined. You shouldn’t be able to see pockets of egg white or yolk.

Grease a muffin tin well with butter or vegetable oil. Ideally, cut out small circles of parchment paper and place in the bottom of each tin. Fill 2/3 of the tin.

Bake in a 350F degree oven for approximately 20 minutes*, rotating halfway.

*Oven temperatures can vary greatly. Check every ten minutes. These can bake in about 13 minutes.
**This is a quick-bread, so they will not raise much. This is normal for this recipe.

Cream Cheese Icing

Beat together Cream Cheese, Butter and Vanilla Extract.

Add Powdered Sugar 1/2 cup at a time until loose and silky.

*Humidity can effect the outcome of the Icing. If the Icing is too dry you can whisk in some milk or cream. If too wet, add in additional powdered sugar, one tablespoon at a time.

November 27, 2018
Eric’s Apple Buckle/Crumble

Eric’s Go-To Holiday Dish!

Ingredients

Apple Mixture

5 Large Apples (Mix of Granny Smith and Macintosh)

¼ cup Lemon Juice

¼ cup Spiced Rum (Bacardi) or Bourbon Whisky (Maker’s Mark)

¼ cup Granulated Sugar

1 tbsp Ground Cinnamon

1.50 tsp Ground Cardamom

0.50 tsp Ground Nutmeg

0.50 tsp Ground Allspice

“Crumble”

1 cup All-Purpose Flour

0.50 cup Granulated Sugar

0.50 cup Light Brown Sugar, Packed

1.50 sticks Unsalted Butter, Diced into small 1/4 inch cubes

1 tbsp Cinnamon

1 pinch Salt

Directions

Apple Mixture

In a bowl, peel, core and chop (about 1 inch pieces) Apples, tossing in Lemon Juice as you go.

Add remaining ingredients into bowl and mix thoroughly.

“Crumble”

In a separate bowl (or food processor), combine Flour, Sugar, Butter*, Cinnamon and Salt. Mix with a masher or hands (or pulse in processor) until mixture is a sandy texture.**

*Make sure butter is cold before mixing. I dice the butter straight from the refrigerator, then let chill again for 5-10 minutes.
**Humidity can effect the mixture’s consistency. If the mixture is becoming doughy add equal parts flour and granulated sugar one tbsp at a time.

Put it Together

In a glass or ceramic baking dish (about 9 inches), dump the apple mixture in. Gently shake until mixture settles evenly.

Carefully pour sandy crumble on top a little a time, gently shaking dish a little each time so the mixture settles into crakes. DO NOT MIX.

When all crumble is on top of apple mixture, press down to create a firm and flat top.

Note: It’s ok if some apples poke through. Apples vary in size, so if you don’t believe you have enough crumble to cover apples remove some apple from dish.

Bake in a 350 degree oven for about 40 minutes covered, 20 minutes uncovered (or until golden brown). Be sure to rotate dish in oven about halfway, or when uncovering.

November 5, 2018