Need to impress a dinner party? Recipe: Shortbread Sundae Bites

Friday, November 29, 2013 | Stamp in My Passport| , |

Friday, November 29, 2013

Then make them Shortbread Sundae Bites. 
Trust me, they will sing your praises
through the holiday season.

It's all in the presentation. 
Make it look pretty and they'll
never guess you spent less than 
20 minutes fixing it. 

The key is to use Talenti gelato.
Tahitian vanilla bean, butter pecan, & belgian chocolate 
to be exact. 

(No, I did not receive payment from Talenti for this post, 
but I am open for collaboration in the future. Got that, Talenti PR pros?)

What you will need: 
2 in. tart pan (this is important. 4 in. pans are a tad too big for a single serving)
1 c. butter
1 c. brown sugar
2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
ice cream of your choice (see recommendation above)
cocunut shavings
toffee bits
chocolate and/or caramel sauce
strawberries to make it pretty

To make the shortbread torte: Preheat oven to 300. Gently cream together softened butter and brown sugar. Whisk flour, salt and baking powder together and gently fold into the creamed mixture, handling as little as possible. Dough will be crumbly. Lightly press dough into small torte pans. Bake at 300 for 15-18 minutes. Check often, do not overbake.

Use a small scoop to create vanilla ice cream balls. Roll in shredded coconut and freeze. For chocolate (and butter pecan), use a larger scoop and roll in toffee bits. Freeze. Melt 8 oz. semisweet chocolate chips in microwave for 1-1.5 minutes or until creamy. Do not overheat. When ready to serve, place one vanilla and one chocolate (or butter pecan) ice cream ball on each shortbread torte. Add a strawberry and top with melted chocolate (or caramel sauce.)

*recipe from "A Gathering of Friends Vol. 1" cookbook

Meet Caroline of A Batonnet a Day

Caroline blogs over at A Batonnet a Day when she is not busy at cooking school in Portland or spending time with her cat, Willow. I'm sure if you asked her, she could come up with a dozen more recipes to impress a dinner party. In case, like me, you were wondering what a batonnet is: "A b√Ętonnet is one of the first knife cuts that you learn and one that you use every day, the dimensions are .25"x.25"x2". At school you start by cutting potatoes, lots of potatoes, only potatoes (with the occasional onion). In fact, the entire first week is based on cooking potatoes! (And as you can probably guess, cutting A LOT b√Ętonnets.)"

What are you most thankful for? 
My family and friends. They are always there for me, no matter what, any time - day or night. I know that I can always count on them for anything. 

What you should be reading: Vegan Pumpkin Muffins | Baked Feta | DIY Glitter Leaf Garland

1 comment:

The Happy Type said...

These look out of this world, Martha Stewart delicious! I'll definitely give them a try, but hopefully I won't eat them all in one sitting.