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Scrumptious (and simple!) sweets from ‘The 3-Ingredient Baking Book’

Charmian Christie | posted Tuesday, Sep 24th, 2019

Need a quick treat for a bake sale? Or a party? You can throw these recipes together for a quick and easy treat with ingredients you either have on hand or can be bought in one trip to the store!

All recipes courtesy of Charmian Christie, author of The 3-Ingredient Baking Book 

 

GINGER CRUSTED LIME TARTS p 161

 Makes 8 tarts

These two-bite lime cups deliver extra zing thanks to a gingersnap base. They’re a simplified version of the classic Key lime pie, but this recipe uses standard limes. If you want to use tart and tiny Key limes instead, you’ll need between 16 and 20.

  • 4 limes
  • 8 gingersnap cookies, each about 2 inches (5 cm) in diameter
  • 1 can (14 oz or 300 mL) full-fat sweetened condensed milk

Preheat the oven to 350°F (180°C)

12-cup muffin pan, lined with 8 lightly greased paper liners

  • Grate 1 tablespoon (15 mL) zest from the limes, plus a generous pinch (about 1⁄8 teaspoon/0.5 mL). Squeeze enough of the limes to make 1⁄3 cup (75 mL) juice (reserve any extra for another use).
  • Place a gingersnap cookie in the bottom of each paper liner.
  • In a medium bowl, combine the condensed milk, 1 tablespoon (15 mL) lime zest and the lime juice; whisk together until smooth.
  • Spoon the filling evenly over the gingersnaps. Sprinkle the remaining lime zest over top.
  • 5 Bake on the middle rack of the preheated oven until the filling is just set and doesn’t jiggle when gently shaken, about 8 to 10 minutes (it should not begin to brown).
  • Place the pan on a wire rack and let cool to room temperature. Cover and refrigerate for at least 4 hours or up to 3 days. Enjoy cold or at room temperature.

Tips

 Any leftover lime zest and juice can be frozen for later use; see page 16 for details.

These tarts can be stored in an airtight container in the freezer for up to 6 months. Defrost in the refrigerator overnight or for 30 minutes on the counter at room temperature before eating.

 

TUXEDO CHOCOLATE BARK P 115

 Makes 1½ pounds (750 g)

This bark looks formal with its intermingled swirls of dark and white chocolate. But despite its dressed-up appearance, the bark is easy to make. Whether you present it on a plate or package it up as a gift, it’s sure to draw attention — and compliments.

  • 12 ounces (340 g) good-quality 70% bittersweet (dark) chocolate, chopped into 1⁄4-inch (0.5 cm) pieces, divided
  • 12 ounces (340 g) good-quality white chocolate, chopped into 1⁄4-inch (0.5 cm) pieces, divided
  • Flaky sea salt

Rimmed baking sheet, lined with parchment paper

  1. Set aside 1⁄2 cup (125 mL) dark chocolate and 1⁄2 cup (125 mL) white chocolate in separate small bowls.
  2. In a medium microwave-safe bowl, microwave the remaining dark chocolate on High in 30-second intervals, stirring in between, until melted. (Alternatively, melt it on the stove; see page 15 for details.) Immediately add the reserved dark chocolate and stir until melted and shiny.
  3. In a separate medium microwave-safe bowl, microwave the remaining white chocolate on High in 15-second intervals, stirring in between, until melted — it will melt faster than the dark chocolate. (Alternatively, melt it on the stove.) Immediately add the reserved white chocolate and stir until melted and shiny.
  4. Pour the dark chocolate onto the prepared baking sheet. Pour the white chocolate over the dark in a zigzag pattern from side to side. Draw a spatula through the chocolate, zigzagging from top to bottom, to create dramatic swirls. Quickly sprinkle with flakes of salt.
  5. Let the bark set at room temperature for at least 1 hour or overnight. If the room is warm, transfer it to the refrigerator for 10 minutes. The bark is set if you can lift out the parchment liner and the chocolate doesn’t sag in the middle. Once the chocolate has set, break it into pieces.

Tips

See page 15 for tips on buying and chopping chocolate for melting.

Store the bark in an airtight container in a cool place for up to 2 weeks.

 

RASPBERRY FOOL, p 155

 Makes 4 servings

No one knows where the term “fool” comes from. I’ve a few ideas: You’d be a fool to pass on this dessert. It’s so simple even a fool can make it. Or, most likely — at least in our house — certain unnamed people try to fool each other into thinking it’s all gone by hiding the leftovers behind big bags of salad.

  • 2 cups (280 g) raspberries, thawed if frozen, divided
  • 1⁄4 cup (55 g) Vanilla Sugar (page 22), divided
  • 11⁄2 cups (375 mL) cold heavy or whipping (35%) cream

Electric mixer

  1. Set aside 1⁄2 cup (70 g) raspberries.
  2. In a medium bowl, using the tines of a fork, gently crush the remaining raspberries and sprinkle with 2 tablespoons (30 g) vanilla sugar. Let stand for 10 minutes.
  3. In another medium bowl, using an electric mixer on high speed, whip the cream with the remaining vanilla sugar until stiff peaks form.
  4. Fold the crushed raspberries into the whipped cream, leaving some swirled through for effect.
  5. Spoon into dishes and top with the remaining berries. Serve immediately.

Tip

Leftover fool can be covered and stored in the refrigerator for up to 2 days.

 

OATMEAL RAISIN COOKIES p 44

Makes about 12 cookies

Oatmeal and raisins are a classic combination, whether they’re swirled together warm and soft in your breakfast bowl or stuffed helter-skelter into a cookie jar. Of course, chocolate chips are an acceptable alternative — for cookies, not porridge (see Tips). When it comes to baked goods, I’m open to either option, so go ahead, surprise me.

  • 2 large bananas, mashed (about 1 ½ cups/375 mL)
  • 1 ¾ cups (175 g) quick-cooking rolled oats
  • 1⁄2 cup (75 g) raisins (see Tips)

Preheat the oven to 350°F (180°C)

Baking sheet, lined with parchment paper

  1. In a large bowl, combine the mashed bananas and oats. Stir in the raisins.
  2. Form the dough into 2-inch (5 cm) balls and place 2 inches (5 cm) apart on the prepared baking sheet. Wet your fingers and flatten each cookie to 2 inches (5 cm) across.
  3. Bake on the middle rack of the preheated oven until the cookies are golden on top and just set to the touch, about 12 to 15 minutes.
  4. Let cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.

Tips

If your raisins are dry, plump them up first to help keep them moist and chewy. Place them in a small bowl with enough boiling water to cover. Let stand for 5 to 10 minutes. Drain well, pat dry and then proceed with the recipe.

Use 1⁄2 cup (95 g) chocolate chips instead of the raisins for a chocolatey twist.

These cookies don’t keep as long as those made with flour. Store in an airtight container at room temperature for up to 2 days.

 

MINI BAKLAVA BITES, p 103

Makes 15 pastries

No one can agree on baklava. The Greeks and Turks both call it theirs, and some regions of Russia also stake a claim for its creation. I’ve tasted variations with almonds, pistachios and walnuts, and I’ve had it arrive at my table piping hot and swimming in syrup and even gobbled versions that were cold, dry and crumbly. This simplified version is a nod to the original. The fact that it’s easier to make and has a higher nut-to-phyllo ratio are points no one can argue about.

  • 1 box prebaked phyllo pastry mini shells (15 per box; see Tips)
  • 1 cup (150 g) finely chopped salted mixed nuts (see Tips)
  • 1⁄2 cup (125 mL) honey

Preheat the oven to 350°F (180°C)

  1. Place the phyllo shells on a baking sheet.
  2. In a small bowl, combine the nuts and honey (see Tips).
  3. Spoon the filling evenly into the shells.
  4. Bake on the middle rack of the preheated oven until the honey is bubbling and the nuts are fragrant, about 10 minutes.
  5. Let cool slightly on the baking sheet on a wire rack. Enjoy slightly warm or at room temperature.

Tips

Can’t find mini phyllo cups? Make your own in minutes. Lay an 18- by 12-inch (46 by 30 cm) phyllo sheet on your work surface and brush with canola oil, olive oil or grapeseed oil. Place a second sheet on top and brush with oil. Fold in half lengthwise so you have an 18- by 6-inch (46 by 15 cm) stack four layers thick. Using a sharp knife or pizza cutter, cut the phyllo into fourteen 21⁄2-inch (6 cm) squares, discarding scraps. Press the squares into 14 cups of a mini muffin pan. Bake on the middle rack of an oven preheated to 350°F (180°C) until pale golden, about 5 to 7 minutes. Let cool completely in the pan on a wire rack.

While you can use any combination of mixed nuts you like, almonds, walnuts and pistachios work well as a mix.

The honey should be runny in order to coat the nuts evenly. If your honey is thick, place it in a small microwave-safe bowl and microwave on High in 10-second intervals, stirring in between, until liquid.

Store in an airtight container at room temperature for up to 3 days.

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