The Edmond Sun

Food

February 10, 2014

Delectable dessert indulgences

(Continued)

Family Features — Frozen Greek Yogurt Pops with Pistachios and Raspberries

Makes 8 pops

• Greek yogurt adds sour cultured notes and creamy texture

• Sourness is balanced by the sweet honey, which contributes floral notes

• Raspberries add fruity flavor, which is also slightly floral

Ingredients:

1 cup plain Greek yogurt

2 tablespoons heavy whipping cream

1/4 cup, plus 4 teaspoons honey, divided

1 teaspoon Wilton Clear Imitation Vanilla Extract

1/4 cup raspberries

3 tablespoons chopped pistachios, divided

4 Wilton 8-inch Cookie Sticks, cut in half

Directions:

In medium bowl, whisk together yogurt, cream, 1/4 cup honey and vanilla until smooth.

Place one whole raspberry in the bottom of each Wilton Round Brownie Pops Mold cavity. Cut the remaining raspberries into quarters.

To assemble pops, spoon 1-1/2 teaspoon yogurt mixture over raspberry in mold cavity; lightly tap mold against work surface to level. Sprinkle 1/2 teaspoon pistachios over yogurt and then 1/4 teaspoon honey over pistachios. Repeat, layering yogurt, pistachios and honey, as listed above, lightly tapping mold to level. Add a quartered piece of raspberry; top with remaining yogurt mixture and lightly tap to level. Insert sticks about 2/3 into pop; freeze at least 3 hours or overnight.

Sweet and Salty Caramel Cashew Brownies

Makes 15 brownies

• Caramel gets its flavor from browning sugar, butter and cream; it adds a rich, mouth-filling flavor

• Cashews add nutty, roasted flavor notes

• Salt reduces sweetness and increases the bitterness of the chocolate and butter in the caramel, creating a richer flavor

Ingredients:

6 ounces semi-sweet chocolate (squares or chips)

12 tablespoons (1-1/2 sticks) butter

1 cup all-purpose flour

1/4 cup cocoa powder

1 teaspoon coarse sea salt

1-1/3 cups granulated sugar

3 eggs

1 teaspoon pure vanilla extract

2/3 cup cashews, chopped plus additional for garnish

15 soft caramel candies

Directions:

Preheat oven to 350° F. Prepare 9-inch x 9-inch pan with parchment paper.

In a large saucepan, melt chocolate and butter over low heat, stirring to combine. Cool slightly.

In a small bowl, stir together flour, cocoa powder and salt. Add sugar, eggs and vanilla to chocolate mixture. Stir until well combined. Add flour mixture; stir until just incorporated. Stir in cashews. Pour into prepared pan.

Bake 24 to 28 minutes or until toothpick inserted into the center comes out nearly clean.

While brownies bake, unwrap caramel candies and roll each one out until it is 1/8 inch in thickness. Cut with medium sized Leaf Cut-Outs cutter.

Remove brownies from oven and immediately top with caramel cut outs, arranging in 3 rows of five. Position a cashew on each caramel. Return to oven for 1 minute. Remove from oven. Cool on cooling grid until just barely warm. Cut into 1-1/2-inch x 3-inch rectangles and serve warm or at room temperature.

Source: Wilton

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