Dessert Cookbook Series: A Beginner’s Guide ~ New Boxed Set

By Lisa Maliga, copyright 2020

 

Includes 3 full-length dessert cookbooks and more than 50 recipes.

Dessert Cookbook Series TransparentLearn how to make many different desserts, no matter what your level of baking experience.

It’s easier than ever to bake decadent chocolate cupcakes and brownies. Get helpful tips about decorating and coloring cupcakes, recommended equipment, and loads of resources. Original and tested step-by-step recipes include Blueberry Brownies, Chocolate Coconut Cupcakes, Blue Velvet Cupcakes, Peppermint Swirl Cupcakes, and many more tantalizing treats.

The book was written by someone who went from baking box mix brownies and cupcakes to discovering the joy of baking from scratch. With a photograph of each finished treat, the reader will be inspired to try baking these delicious recipes.

Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide contains 50+ color photos.

Bake beautiful and delicious French macarons in your own kitchen. This collection of tried-and-tested recipes allows bakers to create these tasty and colorful confections.

The author details what equipment and ingredients you need, offers numerous helpful tips, resources, and shares more than 30 recipes for you to whip up an array of elegant French delicacies.

Full of inspiring color photos, Baking French Macarons: A Beginner’s Guide, offers everything you need to bake stunning macarons that will impress anyone who tastes them.

Some of the flavors include Cinnamon Caramel, Tangy Orange, Key Lime, and Acai macarons.

Ruby Chocolate: A Beginner’s Guide includes ten original and tested recipes using authentic ruby chocolate. From healthy granola bars to tasty ruby chocolate chip cookies to decadent fudge, chocolate lovers will be inspired to create their own desserts. The reader also receives gift packaging ideas, and many resources.

Available exclusively at Amazon.

U.S. link: Dessert Cookbook Series: A Beginner’s Guide

U.K. link: Dessert Cookbook Series: A Beginner’s Guide

CA link: Dessert Cookbook Series: A Beginner’s Guide

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Ruby Chocolate Pistachio Fudge Recipe & Video Tutorial

By Lisa Maliga, copyright 2020

rubypistachiofudge

This is the actual color of the fudge as it contains no added milk, cream, sugar, or butter. Some might call it ruby chocolate bark, except that it’s too thick for that. It turned out like this because I forgot to add the sweetened condensed milk. Roasted and salted pistachios provide a nice contrast to the sweetness of the chocolate.

Ruby Chocolate Pistachio Fudge Recipe

Equipment:

8 x 8-inch [20 x 20 cm] square pan
Parchment paper
Butter or virgin coconut oil and pastry brush
Large glass bowl for melting chocolate or double boiler
Teaspoons/tablespoons
Silicone or rubber spatulas
Potholders and trivet
Sharp knife
Airtight storage container

Ingredients:

14 ounces [400 grams] ruby chocolate
1/2 teaspoon citric acid
2 teaspoons vanilla extract
1 teaspoon Himalayan pink salt
4 ounces [113 grams] chopped pistachios + 1 Tablespoon [15 grams] for topping

Line an 8 x 8-inch pan with parchment paper. Brush butter or virgin coconut oil on the bottom and sides.

Fill the bottom of a pot with a small amount of water. Add ruby chocolate callets or chunks to a large glass bowl. Heat on a low setting. Temperature should not exceed 113 Fahrenheit [45 Celsius]. Add the citric acid and salt. When melted, remove from burner and place bowl on a trivet or potholder. Add vanilla and pistachios, mix well. Pour into a greased pan lined with parchment paper. Spread evenly with the spatula. Add the rest of the chopped pistachios. Place in refrigerator for 2-3 hours. When solid, remove the parchment paper. It’s best to have it return to room temperature before cutting into squares as it will be harder than fudge made with condensed milk.

Suggestion: This can be made as a bark by pouring it into a larger [9 x 13] pan or on a parchment-covered tray.

roserubychoc
eBook edition of Ruby Chocolate: A Beginner’s Guide

From the book Ruby Chocolate: A Beginner’s Guide.

Amazon: https://www.amazon.com/Ruby-Chocolate-Beginners-Lisa-Maliga-ebook/dp/B082XKXYGF
Amazon UK: https://www.amazon.co.uk/Ruby-Chocolate-Beginners-Lisa-Maliga-ebook/dp/B082XKXYGF

The full-color paperback edition links.

US Paperback https://www.amazon.com/dp/1677319690 

UK Paperback https://www.amazon.co.uk/dp/1677319690

CA Paperback: https://www.amazon.ca/dp/1677319690

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Oatmeal Raisin Cookies with Einkorn Wheat Flour ~ Recipe & Video

By Lisa Maliga, copyright 2018

oatmealraisinstack1There’s one similarity between macarons [which contain almond flour], and oatmeal raisin cookies made with einkorn flour – einkorn flour should be sifted twice. Other than that, these tasty and nutritious cookies are easy to make and can be eaten only a few minutes after they’re out of the oven.

In this recipe, I used both walnuts and pecans. Of course, you can opt for nut-free, use different nuts, or change the raisins to sultanas or even dried cherries/other types of fruit. The cookies shown here are very soft and chewy — and will remain that way for a few days. If they last that long! Einkorn flour is different from the usual all-purpose wheat flour found in grocery stores, because it’s an ancient grain that has NOT been hybridized. It comes from Italy and is high in the antioxidant lutein.

“A Good Gluten?: The gluten in einkorn lacks the high molecular weight proteins that many people can’t digest. If you are sensitive to modern wheat, einkorn can provide a delicious alternative. Please note that einkorn does contain gluten and is therefore not ok for those with Celiac Disease” from the jovial website.

oatmealraisincookie1

INGREDIENTS:

1/2 cup [1 stick] organic unsalted butter, room temperature
1/4 cup organic virgin coconut oil
1 cup firmly packed dark brown sugar
½ cup raw cane sugar
2 large eggs, room temperature
1 teaspoon vanilla extract OR vanilla bean paste
1½ cups organic einkorn all-purpose, sifted twice 
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice OR apple pie spice
½ teaspoon salt
3 cups rolled oats
1 cup raisins
1 cup chopped walnuts or pecans [optional]

Oven temperature: 350 Fahrenheit

INSTRUCTIONS:

Preheat oven to 350°Fahrenheit.

Line 2 – 3 baking sheets with parchment paper or silicone mats.

In a large bowl or a stand mixer, cream together butter, coconut oil, and sugars.

Add eggs and vanilla and beat well.

Add combined flour, baking soda, cinnamon, pumpkin pie spice, and salt. Mix well.

Using a spatula or a spoon, stir in oats, raisins and nuts.

Drop rounded tablespoonfuls onto parchment paper or silicone mat-covered baking sheets.

Bake for approximately 12 minutes or until golden brown around the edges. 

Cool on a wire rack, or enjoy some of them right away while they’re very soft, chewy and hot!

Learn more about einkorn flour here: https://jovialfoods.com/einkorn/learn-more-about-this-super-nutritious-grain/

VIDEO

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Baking Macarons: The Swiss Meringue Method ~ Excerpt

(12)swiss (1)By Lisa Maliga, copyright 2018

From the INTRODUCTION

Baking Macarons: The Swiss Meringue Method covers the simple techniques you’ll need along with the best type of equipment you should have to bake lovely macarons. You’ll also learn how the weather makes a difference, why you should invest in a digital kitchen scale and oven thermometer. I’ve spent lots of time, money, and hard work to get these recipes right. They are all unique and some are more suited to those who like their macarons sweet and others who enjoy their macarons with a little less sugar and are more classically flavored.

The Swiss method is for any level of baker providing you carefully read each recipe thoroughly along with the helpful suggestions.

When you have the ingredients weighed and sifted, the egg whites separated, and the baking trays lined, it’s time to bake macarons, Swiss style.

Official Description:

Baking Macarons: The Swiss Meringue Method

3DBakingSwisscover2This unique cookbook is designed for bakers of all levels. Follow each carefully detailed recipe and bake stunning macarons that will impress any dessert lover.

Helpful information includes the best ingredients and equipment to stock your kitchen, resources, tips and troubleshooting, plus the easy macaronage technique that will save you time and energy.

With a photo of each recipe, Baking Macarons: The Swiss Meringue Method, offers everything you need to bake beautiful and delicious macarons. It features 20+ new tried-and-tested macaron recipes.

Some of the flavors include Minty Chocolate, Speculoos [Cookie Butter], Raspberry Cheesecake, and Apple Spice macarons.

Available at these fine bookstores.

Amazon link: Baking Macarons: The Swiss Meringue Method
PAPERBACK LINK: Baking Macarons: The Swiss Meringue Method
Amazon UK:
 Baking Macarons: The Swiss Meringue Method
PAPERBACK LINK: Baking Macarons: The Swiss Meringue Method
B&N/Nook:
 Baking Macarons: The Swiss Meringue Method
iTunes: Baking Macarons: The Swiss Meringue Method
Kobo: Baking Macarons: The Swiss Meringue Method
Smashwords: Baking Macarons: The Swiss Meringue Method

baking macarons the swiss meringue method cookie butter speculoos macarons
Speculoos [Cookie Butter} Swiss Macarons
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Book Trailer

Chocolate Coconut Cupcakes Recipe Tutorial & Video

Copyright 2017-2018 by Lisa Maliga

Chocolate Coconut Cupcakes Recipe Tutorial

For lovers of chocolate and coconut! The virgin coconut oil and organic coconut palm sugar make these cupcakes healthier and more delicious. This recipe is from the book Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide by Lisa Maliga.

coconutchocolatecup9

CHOCOLATE COCONUT CUPCAKE INGREDIENTS:
1/3 cup dark chocolate, finely chopped [3 oz.]
1/3 cup Dutch-processed cocoa powder
3/4 cup hot water
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup organic coconut palm sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons virgin coconut oil [3 oz]
2 eggs, room temperature
2 teaspoons [fresh] lemon juice
1/2 teaspoon coconut extract
1 teaspoon vanilla

Makes 12 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

Directions:

Place the chopped chocolate and sifted cocoa powder in a medium bowl. Pour the hot water over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

Add hot water to chocolate chunks and cocoa powder

Preheat oven to 350 degrees F. The rack should be in the center. Line a standard-size muffin pan with liners.

Sift the flour, sugar, salt and baking soda in a medium bowl; set aside.

In a small bowl, whisk the eggs thoroughly.

Whisk the virgin coconut oil, eggs, lemon juice and vanilla extract into the cooled chocolate. Add the flour mixture and mix until smooth. DON’T OVERMIX!

Fill cupcake liners 3/4 full. Bake until the cupcakes are set and just firm to the touch, 17 – 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, and then remove the cupcakes from the pan and place on the wire rack to cool completely.

 

Coconut Frosting

FROSTING INGREDIENTS:
3 1/4 cups powdered sugar
8 ounces butter at room temperature
2 teaspoons coconut extract
1 teaspoon vanilla
3 Tablespoons heavy cream
Shredded coconut for sprinkling [optional]

FROSTING DIRECTIONS:
With an electric mixer, beat together sugar and butter. Add coconut extract, vanilla and cream.
Mix on low until well blended, and then on medium for another two minutes.
Pipe onto cupcakes and top with a sprinkling of shredded coconut.

VIDEO TUTORIAL:

baking chocolate cupcakes and brownies a beginner's guide by lisa maliga

Amazon linkBaking Chocolate Cupcakes and Brownies: A Beginners Guide

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Blue Velvet Cupcakes Recipe Tutorial & Video

Copyright 2017-2018 by Lisa Maliga

Blue Velvet Cupcakes Recipe Tutorial

Get ready for any holiday or happy event with these delectable blue cupcakes topped with yummy cream cheese frosting. This recipe is from the book Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide by Lisa Maliga.

This recipe has a slightly different color than the one featured in my book as I used another  brand of gel food color. If using AmeriColor food gel, you’ll only need to add several drops rather than an entire bottle of conventional gel coloring. The color of these cupcakes turned out to be turquoise rather than sky blue.

bluevelvetcupcake318

 

BLUE VELVET CUPCAKE INGREDIENTS:
2 cups granulated sugar
8 ounces unsalted room temperature butter
2 Eggs [room temperature]
1 Tablespoon cocoa powder [sifted]
1.5 Tablespoons blue gel food coloring
2 1/2 cups sifted all-purpose flour
1 cup buttermilk, room temperature
1 Tablespoon vanilla
1 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon apple cider vinegar

Makes 24 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

Directions:

In a large bowl cream together the room temperature butter and granulated sugar.
Add the eggs, one at a time.

in a small bowl mix 1 tablespoon cocoa powder and blue food coloring. when thoroughly mixed add to the large bowl and mix well.

Add the flour, salt and buttermilk alternating between the two ingredients so you don’t get any lumps.

In the small bowl, add the baking soda and vinegar. They’ll react together by fizzing up. Add to the large bowl, mixing well.

Scoop into cupcake liners.

Bake on center rack. Rotate pan midway through baking.

Bake for about 25 minutes.

Cream Cheese Frosting

FROSTING INGREDIENTS:
1/2 cup butter at room temperature
8 ounces cream cheese room temperature
2 teaspoons vanilla
2 1/2 cups confectioners’ or powdered sugar
Dash of fresh lemon juice
Sprinkles for decorating [optional]

FROSTING DIRECTIONS:
Beat softened butter and cream cheese on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners’ sugar and vanilla with the mixer running. Increase to high speed and beat for 1 minute. Add the lemon juice and beat until thick and creamy.

Pipe onto cooled cupcakes.

VIDEO TUTORIAL:

baking chocolate cupcakes and brownies a beginner's guide by lisa maliga

Amazon linkBaking Chocolate Cupcakes and Brownies: A Beginners Guide

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French Macaron Baking Adventures, Part 20: Fruit Swirled French Macarons Recipe & Tutorial

By Lisa Maliga, copyright 2018

Make these brightly colored, swirled French macarons and impress your family and friends! Perfect for Easter, birthday parties, baby and wedding showers, and any special occasion.. This is a never before seen or published recipe for Fruit Swirled French Macarons. 

swirlmacaronswhite1

Fruit Swirled French Macaron Shells
100 grams almond flour
200 grams powdered sugar
3 large egg whites [room temp.]
50 grams finely granulated sugar [4 Tablespoons]
1/8 teaspoon cream of tartar
1/8 teaspoon salt
Pink & Purple gel colors for striping
Oven Temperature: 300 degrees Fahrenheit

* Line 3 baking sheets with silicone mats or parchment paper. If the baking sheets are thin, double them up. Macarons are sensitive to heat so they need to be baked on a durable tray that has lots of insulation. You’ll also need a pastry/piping bag with a large round tip ready before you begin.
* Sift powdered sugar and almond flour together. Large grains that don’t make it through can be thrown away or used as a skin exfoliator.
* Whisk the sugar and flour to make sure it’s fully blended.
* Place the plastic pastry bag into a cup, forming a cuff over the sides. Paint 2, 3 or 4 stripes along the inside of the bag. For this recipe I painted 2 pink and 2 purple stripes.
* In a stainless steel or glass bowl, beat the egg whites until foamy like a bubble bath before adding the salt. Then add granulated sugar in 3 batches. Start at a low speed and gradually increase the speed. When finished, the mixture should have stiff peaks. 
* Add dry ingredients to the meringue in 2 batches using a spatula. Fold until the mixture comes together, scraping the sides and flip batter over. When the sugar/flour mixture is blended, the batter will be easier to mix and will look shiny. Lift the spatula and see how quickly batter falls in “ribbons” from the spatula. A ribbon of batter dropped into the bowl should merge with the rest of the batter in 20-30 seconds. Another test is to “write” the number 8 with the batter.
* Add tip to piping bag and then twist near the bottom to prevent any mixture from escaping. The tip should face upwards and that helps keep the mixture in the piping bag as you place it in a cup and form a cuff over the rim so it’s easy to add the batter.
* Carefully pour batter into piping bag. Twist the top of the bag and untwist the bottom, gently pushing the just-poured batter toward the bottom. You’ll remove any excess air that way.
* Pipe the batter onto the parchment or silicone mat. With parchment, you can use a template.
* Pipe batter on the parchment-lined baking sheets in 1.5-inch circles. Keep the batter inside circles if using a template.
* Rap baking sheet several times on the counter. This will further flatten the macarons, and remove air bubbles.
* Preheat oven.
* Allow macarons to sit for 30-60 minutes until a film forms. Lightly touch a macaron and if no batter clings to your finger then it’s dry and ready to be baked.
* Bake for 20 minutes. The tops should be firm and glossy and the bottoms of the shells should have formed “feet” or frills at the bottom. The risen macarons should be firm with the slightest amount of give. If it wobbles, they require another minute or so. When done, the cookies can easily be removed from the mat.
* Remove from oven, place cookie sheet on a wire rack or flat surface and let cool completely.
Fill with your favorite filling[s]. I’m including a link for Morello Cherry Buttercream Filling. https://lisamaliga.wordpress.com/2018/03/16/french-macaron-baking-adventures-part-19-morello-cherry-chocolate-french-macarons-recipe-tutorial/

LOVE MACARONS???

Learn how to make macarons with the Swiss meringue method! 

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Baking_French_Macarons_A_Beginners_Guide_3da

Want to bake macarons? Read my book Baking French Macarons: A Beginner’s GuideAvailable in eBook [free with a Kindle Unlimited subscription] and paperback formats.

VIDEO TUTORIAL

Spicy Cinnamon + Chile Brownies Recipe

By Lisa Maliga, copyright 2017

chocolatechilebrownies

This Spicy Cinnamon + Chile Brownies recipe is suitable for any occasion. For those of you who love sweet and spicy desserts, this is the recipe for you.

Ingredients:

  • 5 ounces dark chocolate with chili, finely chopped
  • 4.5 ounces butter, room temperature
  • 1 – 2 teaspoons chile powder
  • 1 – 2 teaspoons cayenne powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 3/4 cups sugar
  • 3 large eggs, room temperature
  • 1 cup all-purpose flour, sifted

Oven temperature: 350 Fahrenheit/177 Celsius

Directions:

Grease your pan with either cooking spray or butter.
Melt butter and chocolate in a glass or stainless steel bowl over a pan.
Temperature should be medium low heat.
When melted, add the chile, cinnamon, and salt. Remove from heat and allow to cool down for several minutes.
In a large bowl, whisk butter and sugar until combined.
Add the first egg, mix in well, then add the second egg and mix well, and add the third egg, mixing well.
Stir in the melted chocolate mixture. Add vanilla.
With a spatula, gently fold in the premixed and sifted cocoa powder and flour.
Pour mixture into pan and bake for 35-40 minutes.
Rotate midway through baking. Brownies will be done when they start to pull away from the sides of the pan and a toothpick inserted in the center of the brownies comes out with some wet crumbs. Remove from oven and place on a wire rack to cool.
Let the brownies cool completely. Cut into squares.
You can serve as is or sprinkle brownies with powdered sugar.

TIP: Sift the flour and cocoa powder together first. Presifted flour also makes your brownies a bit smoother and easier to mix.

This recipe is from the book BAKING CHOCOLATE CUPCAKES AND BROWNIES: A BEGINNER’S GUIDE. Available in eBook and paperback formats.

Amazon link: https://www.amazon.com/dp/B0739RJ452 

Amazon UK link: https://www.amazon.co.uk/dp/B0739RJ452

3DBakingcupcakes book&Phone

Watch the video! 

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Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide–An Excerpt

Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide

by Lisa Maliga, copyright 2017=2019

My second cookbook has just been released after months of testing various chocolate cupcake and brownie recipes. It was so much fun baking these sweet treats and learning more cupcake decorating techniques. For example, I tried the swirl method and was able to come up with this:

peppermintswirlcupcakes2
Peppermint Swirl Cupcakes

I’ve also learned how to make my own sparkling sugar and the various ways to core cupcakes. So, if you love chocolate goodness, keep on reading!

Chapter 1 ~ About the Ingredients

Your cupcakes and brownies can look and taste better than any found in a bakery. What you put into your batch of cupcakes is up to you and your budget. Are fresh eggs and butter available to you? I’ve been able to use farm fresh eggs in many of my batches of cupcakes and brownies. Those hens are free ranging and while kept in a coop at night, during the day they amble around several acres of pasture and eat natural food from the ground as well as organic chicken feed.

Use whatever ingredients you have in your pantry, cupboards and refrigerator for your first batches of brownies and/or cupcakes. Don’t invest a lot of money in ingredients or equipment if you only plan to make the occasional dessert. But once you make brownies and cupcakes from scratch, get creative and try new brands of chocolate, butter, or any of the other ingredients to learn if you can taste a difference. Oftentimes you’ll find some sweet [I couldn’t resist that pun] deals on the ingredients at your grocery store so you’ll spend less money on finding out what you like to add to your chocolaty desserts. Baking isn’t just science–it’s also art.

As the recipes in this book are all about using the most natural ingredients, as well as the best tasting, virgin coconut oil is recommended. This tropical oil is easier to use in oil form rather than solid. Coconut oil is coconut butter at temperatures below 78 degrees Fahrenheit. Depending on the weather, I can let it sit in the sun to melt or if it’s hot enough then measuring it is always easier. Virgin coconut oil gives cupcakes natural moisture and you won’t taste the extra coconut.

Amazon Kindle: Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide

Amazon Kindle UK: Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide

Paperback edition: Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide

3DBakingcupcakes book&Phone

Results for the Guess the Mystery Berry Contest!

Copyright 2017 by Lisa Maliga

mysterymacswhitebackgroundThanks to everyone who entered the first ever Mystery Berry Contest. It was a fun contest to run and I enjoyed reading the responses and guesses. 

Here’s the page where the contest and comments can be seen:

https://lisamaliga.wordpress.com/contest-guess-the-mystery-berry/

 

The two people who correctly guessed the answer were entered in the  Random Name Picker.

1st prize ~ $25 Amazon gift card plus the mystery berry recipe.

WINNER: robeader

2nd prize ~ eBook edition of BAKING FRENCH MACARONS: A BEGINNER’S GUIDE plus the mystery berry recipe.

WINNER: Mary Rieves

To the winners: please contact me with your email address so you can receive your prizes. You can either leave it in the comments section, or contact me directly at: lisa_maliga@msn.com

Have a berry good week & Happy Baking!

mysteryberryjam1
Mystery Berry = Boysenberry

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