Hanaâ's desserts

Sunday, April 26, 2009

Mother's Day Special

This melt-in-your-mouth chocolate fudge, made with semi-sweet chocolate, is chocolaty and creamy. For some texture, lightly salted toasted almonds are added for a great crunch.

One of my childhood favorites is the coconut cookie. This flourless (and also, gluten-free) cookie is made with lots of coconut and has a wonderful lemony aroma from the lemon zest. Each cookie is topped with a little bit of raspberry jam.

P.S.: both treats are blue-ribbon winners. Why choose? Try them both!

Tuesday, November 11, 2008

Pumpkin Cake

Each bite of this moist and spicy two-layer pumpkin cake just melts in your mouth. A combination of molasses and brown sugar is infused throughout the fluffy cream cheese frosting which provides a wonderful caramel undertone to the cake. A generous amount of frosting is sandwiched between the two cake layers and applied to the outside of the cake as well, without overwhelming the pumpkin flavor and the spices in the cake.




















Yields: 10-12 slices.

Not Your Ordinary Banana Bars

These soft and moist banana bars get their great flavor from ripe bananas and a special blend of spices which includes cinnamon. The topping of these bars consists of apricot jam and white chocolate shavings. The slight tartness of the jam and the vanilla aroma in the European white chocolate shavings offer a pleasant contrast to the natural sweetness of the bananas. Believe me, you'll go bananas over them!




















Yields: an 8"x8" pan or 9"x13" pan.

Saturday, April 26, 2008

The Blue Trio

All three items shown in the video have won a blue ribbon. It's my pleasure to present them to you.

video

These Fudgy Brownies get their super-chocolaty taste from Dutch cocoa and European dark chocolate containing 70% cocoa while brown sugar and sweet butter attribute to the brownies' moist and chewy texture. Don't forget the milk!
Yields: an 8" x 8" pan.

The Caramel Turtle bars are seriously addictive. The melt-in-your-mouth shortbread crust is generously sprinkled with toasted pecans or almonds, and then covered with soft homemade caramel. To top it off, it's drizzled with dark chocolate.
Yields: an 8"x8" or a 9"x13" pan.

Almond-flavored dark chocolate ganache truffles are silky smooth on the inside whereas the outside is coated with crunchy chopped almonds that have been toasted to release more of their natural nutty flavor. Simply delicious!
Yields: a bag of 12 or 24 truffles, or a fancy box of 30.

Chocolate Cookie Extravaganza

The Triple Chocolate Cookie is a dark chocolate cookie made with a hint of espresso and three kinds of chocolate; unsweetened, bittersweet and semi-sweet. If that's not enough chocolate already, this moist and fudgy cookie is filled with chocolate chips.
Yields: one dozen cookies.

Minty Chocolate Crackles are cookies that are rolled in powdered sugar before baking. The oven is the place where all the magic happens; they spread, causing the powdered sugar coating to crack. These chocolaty cookies are crisp on the outside and chewy on the inside, with a pleasing mint flavor.
Yields: one dozen cookies.

Sprechen Sie Deutsch?

This rich German Chocolate Cake has moist chocolate cake layers that are filled with a sweet and scrumptious pecan-coconut filling. Toasting the pecans and the coconut brings out even more of their natural flavors. To top it off, the filling is also spread over the top of the cake. For that extra chocolate flavor, a dark chocolate glaze is applied to the side of the cake.
Yields: one two-layer cake (8-10 slices) or one four-layer cake (14-16 slices).

Tuesday, February 05, 2008

It's all about chocolate


The almond-flavored dark chocolate ganache truffles are silky smooth on the inside whereas the outside is coated in crunchy chopped almonds that have been toasted to release more of their natural nutty flavor. The mint-flavored truffle is made with dark chocolate ganache and covered in finely chopped silky smooth European milk chocolate.
Yields: 12, 24 or 30 truffles.



These fudgy chocolate cherry cookies are made with maraschino cherries, chocolate chips and Dutch cocoa. For extra chocolate flavor, each cookie is drizzled with a dark chocolate glaze.
Yields: 1 dozen cookies.

Monday, June 04, 2007

Caramel Turtle Bars

The Caramel Turtle bars are seriously addictive. The melt-in-your-mouth shortbread crust is generously sprinkled with toasted pecans or almonds, and then covered with soft homemade caramel. To top it off, it's drizzled with dark chocolate.















Yields: an 8"x8" or a 9"x13" pan.

Monday, February 05, 2007

Raspberry Truffles

The raspberry-flavored truffle is made with dark chocolate ganache and covered in finely chopped silky smooth European milk chocolate.















Yields: 24 truffles.

Monday, December 11, 2006

The Winter Specials


When it's cold outside, treat yourself to a cup of gourmet hot cocoa. This homemade blend is made with imported Dutch cocoa for that rich chocolate taste, chopped chocolate for extra chocolate flavor, and to make you forget all about that cold weather, I've added a dash of cinnamon and a pinch of cayenne.
Yields: one 6 oz bag (4 servings) or one 12 oz bag (8 servings).


These almond-flavored dark chocolate ganache truffles are silky smooth on the inside whereas the outside is coated in crunchy chopped almonds that have been toasted to release more of their natural nutty flavor. Simply delicious!
Yields: 1 bag (24 pieces).


These buttery cookies are filled with toasted pistachios and chewy cranberries and will surely make your mouth smile. The powdered sugar coating adds sweetness to each cookie without overpowering its delicate flavor.
Yields: 1 box with 18 cookies.


For the first time ever, you can make one of Hanaâ's Desserts at home, anytime you want it (or crave it). This jar contains the main ingredients for you to make the Pistachio and Cranberry cookies in the comfort of your own home. The detailed instructions will guide you through every step of the process. Whether you make the cookies for your family or give the "cookies-in-a-jar" as a gift, it will be a big hit.
Yields: one pint jar (the resulting dough makes 20 cookies).
 

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