2930 Prosperity Ave.
Elizabeth Hutter - Executive Pastry Chef
The All Organic Ingredients:
1) 8 oz. Butter
2) 4.5 oz. Sugar
3) 7 oz. Brown Sugar
4) 1 tsp. Vanilla
5) 2 Eggs
6) 9 oz. Flour
7) 1 tsp. Salt
8) 1 tsp. Baking Soda
9) 1 tsp. Cinnamon
10) 5 oz. Rolled Oats
11) 1.5 oz. Raisins
12) 3 oz. chopped semi sweet Chocolate
1) Preheat oven to 365 degrees.
2) Cream butter, sugar and brown sugar in a Kitchen Aid or mixing bowl.
3) Add vanilla and eggs and mix until incorporated.
4) Sift together the flour, salt, baking soda and cinnamon. Slowly mix into
the wet (above) mixture.
5) When combined, mix in rolled oats, raisins and chopped chocolate pieces.
6) Using a spoon, drop cookie dough into 20 mounds onto a 9 x 12” cookie
7) Bake for approximately 16 minutes, turning pan one time halfway through
8) Cookies should still be soft when you remove from oven.
Peanut Butter Cup Lollipops
in Milk and Dark Chocolate
Yield 40 Lollipops
1) One 9 X 13 Pan Lined with Parchment Paper or Aluminum Foil
2) 4.5 oz. Unsalted Butter
3) 6.5 oz. Creamy Peanut Butter
4) 7 oz. Sugar
5) 7 oz. Brown Sugar
6) ¼ tsp. Salt
7) ½ tsp. Vanilla
8) 3 Eggs
9) 6 oz. Cake Flour
10) 8 oz. AP Flour
11) ¼ tsp. Baking Powder
12) 6 oz. Peanut Butter Cup - chopped
13) 8 oz. Melted Milk Chocolate for dipping
14) 4 oz. Melted Dark Chocolate for dipping
15) 40 Lollipop Sticks
1) Preheat oven to 350 degrees. Butter the baking pan.
2) Cream butter, peanut butter, sugar and brown sugar in a Kitchen Aid or
mixer. Add salt, vanilla and eggs and continue to mix until well blended.
3) Sift cake flour, all-purpose flour and baking powder. Add slowly to wet
mixture until well-blended.
4) Mix in chopped peanut butter cup.
5) Bake for 30-35 minutes or until set but not hard. Let the pan cool completely.
6) Invert onto a cutting board. Using a round cutter, cut approximately 40
pieces out of the pan. Put a lollipop stick into the bottom of each round.
Freeze one hour.
7) Dip frozen lollipops into melted chocolate and set on parchment paper to
8) Serve cold or at room temperature.
Bittersweet Chocolate Tart
Whipped Cream and Fresh Seasonal Berries
1) 15 oz. All-Purpose Flour
2) 10 oz. Butter (Room Temperature)
3) 5 oz. 10 X Sugar
4) 1 Egg
5) ½ tsp. Salt
1) Preheat the oven to 350 degrees.
2) Sift together flour and salt onto a piece of parchment paper.
3) In a mixing bowl, cream the butter and sugar for one minute. Beat in the
egg. Stir the whole mixture to form a dough. Wrap the dough in plastic wrap
and flatten into a thick disk. Refrigerate one hour.
4) Roll out he dough into a 12” circle and line a 9” tart pan with a removable
5) Press the dough into the bottom and sides of the pan.
6) Refrigerate the lined tart pan for 15 minutes.
7) Line the dough-filled tart pan with aluminum foil and weigh down with pie
weights or dried beans.
8) Bake for 30 minutes and remove foil and weights.
9) Brush the bottom of the shell with beaten egg white and continue cooking for
another 8 minutes. Set aside to cool.
Chocolate Tart Filling
1) ½ Cup Whole Milk
2) 1 Cup Heavy Cream
3) 9 oz. Semi Sweet Chocolate (58 %)
4) 1 Egg +1 Yolk
1) Heat the heavy cream and milk in a saucepan over medium heat.
2) When bubbles start to form around edges, remove from heat and add chopped
3) Stir until melted and smooth.
4) Beat the eggs and egg yolk in a separate bowl.
5) Stir into the chocolate mixture.
6) Pour into the baked tart shell.
7) Bake at 325 degrees for 15-20 minutes until the filling is set. Cool.
Cinnamon Whipped Cream
1) 1 Cup heavy Cream
2) 2 tbs. Sugar
3) 1 tsp. Cinnamon
4) ½ tsp. Vanilla extract
1) Beat the heavy cream with a hand mixer or in a Kitchen Aid.
2) Slowly add sugar and cinnamon.
3) Add vanilla.
4) Beat until peaks are formed.
5) Spread over chocolate tart filling.
1) 2 Cups seasonal Berries, Strawberries, Blueberries, Raspberries
1) Garnish dessert with assorted berries.
In the Studio Kitchen with Elizabeth Hutter
(left) and Lindsey Gustin (right)