CHRISTMAS COOKIES

This year at Euphoria we wanted to give some Holiday Cheer. Our Team has made a variety of treats for our clients this year as a Thank You for being with us. For all of those clients looking for our recipies look not further!

Ingredients:

Yield:27

BOTTOM LAYER

1 cup butter or 1 cup hard margarine, softened
2/3 cup brown sugar, packed
2 1/2 cups flour

SECOND LAYER

4 large eggs
2 cup brown sugar, packed
2 teaspoon flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter or 1/2 cup margarine, melted
2 teaspoon vanilla extract
3 cups raisins

Directions:

BOTTOM LAYER.

Crumble all 3 ingredients together in a bowl.

Press into ungreased 9x9" pan.

Bake at 350°F for 15 minutes.

SECOND LAYER.

Mix eggs and brown sugar with spoon.

Add the rest of the ingredients.

Stir and spread over bottom layer.

Bake at 350°F for 20 minutes or until light brown.

Toffee Crunch Cookies

1 package graham crackers
1 Cup Unsalted Butter
1 ½ Cup Brown Sugar
2 Cups sliced Almonds

Directions

Preheat over to 400 F

Butter a 15x11 cookies sheet, line with graham crackers

In a pot melt Butter and sugar together and bring to a boil

Pour butter/sugar mixture over crackers and sprinkle with almonds

Bake for 8 minutes or until bubbling on top.

Ingredients

1/3 cup butter, softened
1 cup packed brown sugar
1/4 cup molasses
3 eggs
3-1/4 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup hazelnuts, toasted and chopped
1/4 cup finely chopped crystallized ginger
1 cup butterscotch chips, melted
1 cup vanilla or white chips, melted

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, baking powder, salt, allspice and cloves; gradually add to creamed mixture and mix well. Stir in hazelnuts and ginger.
Divide dough in half. Cover and refrigerate for 30 minutes.
On a lightly floured surface, shape dough into two 10-in. x 3-in. logs. Transfer to greased baking sheets. Bake at 350° for 20-25 minutes or until lightly browned and firm to the touch.
Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on greased baking sheets. Bake for 7-9 minutes on each side or until lightly browned. Remove to wire racks to cool.
Dip biscotti halfway into melted butterscotch chips; shake off excess. Place on waxed paper until set. Dip butterscotch-coated ends partially into melted vanilla chips; shake off excess. Place on waxed paper until set. Store in an airtight container. Yield: 2-1/2 dozen.

Portion size 36

Ingredients

1 cup (250 mL) icing sugar
1 cup (250 mL) ground almonds
3 oz (85 g) bittersweet chocolate, grated
1/3 cup (75 mL) dark rum
1 tsp (5 mL) vanilla
1/2 cup (125 mL) chocolate sprinkles

Preparation

Line trays with waxed paper; set aside.

In large bowl, whisk icing sugar, almonds and bittersweet chocolate. Stir in 1/4 cup (50 mL) of the rum and vanilla until solid moist mass; press together. Chill until firm enough to roll, about 15 minutes.

Roll by rounded teaspoonfuls (5 mL) into balls, moistening and wiping hands with damp cloth as needed. Place on prepared trays.

Pour remaining rum into shallow bowl. Pour chocolate shot (the sprinkles) into separate shallow bowl. Roll balls in rum then in chocolate, pressing lightly to adhere. Let dry on tray, 1 hour. Refrigerate until firm. (Make-ahead: Layer between waxed paper in airtight container and refrigerate or freeze for up to 1 month.)

1 pound finely chopped white chocolate
1 1/2 teaspoons nut or plain oil
1/2 cup dried cranberries
1 1/4 cups shelled pistachio nuts, toasted and papery coating peeled
Equipment: Chocolate thermometer

Directions

Tempering the chocolate for the bark requires a double boiler. If you don't have a double boiler, improvise one by using a saucepan and a stainless steel bowl: Nestle the bowl into the saucepan, allowing a few inches of space to remain between the bottom of the bowl and the bottom of the saucepan. Keep an extra bowl of a similar size on hand to transfer the chocolate for cooling. Rest the chocolate thermometer on a towel. Line a baking sheet with foil.

Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer. Put the chocolate in the top half of the double boiler and set over the hot water. Slowly melt the chocolate, stirring with a heat-resistant rubber spatula. As the chocolate melts, check the temperature periodically to make sure it stays between 82 and 86 degrees F. If it starts to rise above this temperature, quickly transfer the chocolate to the bowl on reserve and stir briskly to reduce heat. Return bowl to double boiler to maintain heat between 82 and 86 degrees F.

Remove bowl from over the hot water just before all the chocolate melts. Stir vigorously until the chocolate melts completely. Check temperature again. Stir in the oil until evenly blended. Chocolate is now tempered and ready to use. Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary.

Quickly stir the fruit and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature.

1lb (500g) chopped bittersett chocolate
8 Drops peppermint oil
1 lb (500g) chopped white chololat
¾ cup chopped candy canes

Line a 11 x 17 inch baking sheet with parchment paper. Adjust amount for different sized cookie sheets. Set aside

Melt Bittersweet chocolate in a heavy pot on low heat stirring constantly. Stir 4 drops peppermint oil or more to taste.

Spread chocolate evenly onto the prepared sheet. Chill until set, about 1 hour.

Melt white chocolate in a heavy pit on low heat stiring constantly. Stir in remaining four drops of peppermint oil, then add candy canes.

Spread white chocolate mixture over chilled dark chocolate, spreading to the edge of the pan. Chill until set, about 4 hours or overnight. Refrigerate until just before serving, then break into pieces and serve or package as gifts. Will keep in fridge for 3 weeks.

Coconut Pistachio Balls (Vegan and Gluten free)

Ingredients
4 Cups almond flour
1 cup unsweetened shredded coconut
1 cup cashew butter
5 medjool dates (soak in water for 30 mins)
2 tbs water
1stp vanilla extract
¼ tsp sea salt

Instructions

Preheat oven to 350 degrees

Toast coconut on a baking sheet 3-5 minutes or until golden brown

Drain the dates from the soaking water. Remove seeds if seeded and add to a food processor.

In the food processor add flour, cashew butter, toasted coconut, vanilla and sea salt. Pulse until combined

Form 1 inch balls and place on a parchment lined baking sheet

Bake for 10 minutes

Ingredients

2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) granulated sugar
1/4 tsp (1 mL) salt
3/4 cup (175 mL) butter, cubed and softened

Filling:

2 tbsp (30 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
3 eggs
1-3/4 cups (425 mL) granulated sugar
1/3 cup (75 mL) lemon juice
2 cups (500 mL) fresh cranberries or frozen cranberries, quartered
2 cups (500 mL) shredded coconut or flaked coconut
1/4 cup (60 mL) icing sugar, (optional)

Preparation

In large bowl, whisk together flour, sugar and salt. Sprinkle with butter; cut in with pastry blender until crumbly and moist enough to squeeze together. Spread in 13- x 9-inch (3.5 L) parchment paper–lined or greased metal cake pan, pressing to level. Bake in 350°F (180°C) oven until light golden, about 20 minutes.

Filling: Meanwhile, in small bowl, whisk together flour, baking powder and salt, set aside. In separate large bowl, whisk together eggs, sugar and lemon juice; whisk in flour mixture.

Stir in cranberries and coconut. Scrape onto base.

Reduce heat to 325°F (160°C). Bake until pale gold and filling is firm in centre, 45 to 55 minutes. Let cool in pan on rack. (Make-ahead: Cover and store for up to 24 hours or wrap in heavy-duty foil and freeze in airtight container for up to 1 month.)

Cut into squares. Dust with icing sugar (if using)

Macaroon bars

Makes 24 bars

Ingredients

2cups graham cracker crumbs
¼ cup icing sugar
¾ cups melted butter
2 ½ cups sweetened shredded coconut
1 can of eagle brand condensed milk
2/3 cups of semi sweet chocolate
1 cup Vegetable shortening

Directions

Combine the graham cracker crumbs with the icing sugar and the butter, press mix on the bottom of a baking sheet 13x9 lined with parchment paper.

Mix eagle brand condensed milk with shredded coconut and place evenly over the graham cracker mix.

Bake in the oven a 350 F for 20 to 25 minutes or until the top is golden brown.

Melt the semisweet chocolate with the vegetable shortening. Spread chocolate mixture over top of the bars.

Put bars in the refrigerator until cooled, cut into bars and enjoy!

Recipe

Chocolate Date Caramel Tart (Gluten Free, Vegan,

Serves: 4 mini tarts

Ingredients

For the crust

2 cups (250 grams) almond flour
⅛ teaspoon fine sea salt
¼ cup maple syrup
¼ cup extra virgin unrefined coconut oil, melted

For the date walnut filling

160g (about 10) Medjool dates soaked in ½ cup of warm water
2 tablespoons extra virgin unrefined coconut oil, melted
1 teaspoon vanilla extract
⅛ teaspoon fine sea salt
1 cup (112 grams) toasted walnuts, chopped (divided use)

For the ganache

½ cup maple syrup
¼ cup (60 grams) extra virgin unrefined coconut oil
½ cup (50 grams) unsweetened cocoa powder

Directions

For the crust

Grease four 4.75 inch tart pans* with removable bottoms (or a 9 inch tart pan with a removable bottom).
Place almond flour and salt into a large bowl. Add maple syrup and melted coconut oil and blend together with a fork until it resembles coarse meal, about two minutes.
Divide evenly among the pans. Press firmly and evenly into the bottom and sides of each tart pan with your fingers. Prick with the tines of a fork.
Let the dough firm and chill in the fridge for at least 20 minutes before baking.
Preheat oven to 350 F. Bake for 8-13 minutes, or until golden but not dark. Remove from oven and set aside to cool while making filling.

Make date caramel filling

In a food processor puree the soaked, pitted dates along with the soaking liquid, melted coconut oil, salt and vanilla extract until thick and smooth. The texture should be slightly whipped. Small pieces of the date skin may remain. Stir in ¾ cup of the chopped toasted walnuts. Divide the mixture among the cooled tart shells and spread mixture into an even layer.
Set in the fridge while making the cocoa ganache.

Make the ganache

In the food processor, blend together maple syrup and melted coconut oil until well combined.
Add in cocoa powder and process until smooth scraping down the sides as needed.
Pour over date walnut base and spread out evenly over the top. Sprinkle with extra sea salt and the remaining chopped toasted walnuts. If desired, drizzle with a small amount of maple syrup or honey (I used honey, not vegan).
Return pan to fridge to set and firm for at least one hour before serving.