Kristen Massad, Author at Test Advocate Magazine

Q: Sweet recipe: Frozen hot chocolate

While we are soaring through the hottest part of summer, there is only one way to stay cool: frozen treats after a long day of outdoor play and backyard barbecues. Frozen hot chocolate has become a favorite in my family because it’s rich chocolate, not overly sweet, and the frothy flavor brings us back to the comfort of the hot chocolate we love during the winter months. Blend the frozen hot chocolate to be extra smooth before pouring into a large mug and top with fresh whipped cream, toasted marshmallows and crumbled graham crackers. Ingredients: 6 ounce semi sweet-chocolate chips 2 tablespoons cocoa powder 4 tablespoons powdered sugar 3 cups whole milk 5 cups ice Optional Toppings: Whipped cream Toasted marshmallows Graham cracker crumbs Directions: Melt chocolate in a bowl over a double boiler, stirring constantly. Once chocolate is completely melted, add cocoa powder and powdered sugar, whisking until completely combined. Add half of the milk to chocolate mixture and whisk until smooth. Remove the chocolate mixture from the heat and allow it to cool completely. Add ice, the remaining milk and chocolate mixture into a blender and blend until it becomes very frothy with no large chips of ice. Pour frozen hot chocolate into a glass or mug and top with fresh whipped cream, toasted marshmallows and graham cracker crumbs. Serve immediately.

Q: Sweet recipe: Profiteroles

[caption id="attachment_52166" align="aligncenter" width="690"] Summer sweetness: Profiteroles[/caption] Profiteroles A classic French dessert that might seem intimidating to make will surprise you with its simplicity. Pâte á choux is the dough that creates the airy and crisp shell that can be filled with your favorite ice cream or custard and garnished with powdered sugar, a decadent chocolate sauce or fresh fruit. Bite size and full of ice cream and fruit, profiteroles will win over the hearts of your guests and keep you cool during the summer heat. Makes 24 PÂte Á Choux: 1 cup water 1/2 cup butter, unsalted 1/4 teaspoon salt 1 1/2 cups all-purpose flour 4 eggs Filling: Ice cream flavor of your choice (vanilla bean is recommended) Fresh strawberries, sliced Directions: Heat water, butter and salt in a medium sauce pan and bring to a boil. Once the butter is completely melted, reduce the heat and add the flour. Whisk until the flour and butter mixture form into a paste that pulls away from the sides of the pan. Take mixture off of the heat and pour dough into a mixer with paddle attachment. Mix on medium speed for 2 minutes to release the steam from the dough. Slowly add the eggs, one by one, and beat until the dough is smooth and all ingredients are fully combined. Pipe or scoop dough into 2-inch balls on a baking sheet. Egg-wash the top of dough for a golden brown finish. Bake at 425 °F for 10 minutes and then reduce the heat to 375 °F for about 15 minutes or until profiteroles are a light golden brown. Allow the profiteroles to cool completely before filling.

Q: Sweet recipes: Lemon-lime granita

[caption id="attachment_50655" align="aligncenter" width="1024"] Lemon Lime Granita[/caption] Nothing is more refreshing on a warm April day than a frozen treat. Citrus granita is a semi frozen dessert made with water, sugar and the citrus juice of your choice to create a shaved ice that will cool you off throughout the warm months. Lemon-lime granita Serves 6 Grocery List 3 cups water 1 cup sugar 6 mint leaves 1/4 cup lemon juice 1/4 cup lime juice 1 teaspoon lemon zest 1 teaspoon lime zest 1. In a small saucepan combine water, sugar and mint leaves. 2. Cook the simple syrup until sugar is dissolved and comes to a slight boil. 3. Turn the heat off and allow the simple syrup to cool, then cover and refrigerate until chilled. 4. Once the simple syrup is chilled, remove mint leaves and stir in lemon juice, lime juice and zest, and pour into a 9-by-13 baking dish. 5. Place in the freezer for an hour and using a fork, stir up the mixture to create shaved ice. 6. Continue to freeze mixture and shave the ice every 30 minutes until fully frozen. 7. Once you are ready to serve, shave the ice with a fork into the bowl of your choice and garnish with fresh mint. 8. Enjoy!

Q: Sweet Recipe: Granola popcorn, a high-energy snack

[caption id="attachment_88029" align="aligncenter" width="1050"] Granola popcorn (Photo by Kristen Massad)[/caption] Crunching up game day Whether you are keeping cozy watching your favorite team or burning calories on the field, it is always best to choose high-energy snacks that will keep you on your toes. Popcorn is not only easy to make, it’s one of the most popular snacks for kids and adults alike. It can be pepped up with natural ingredients full of protein and a touch of sweet. Sliced almonds, pumpkin seeds, coconut and honey are just a few ingredients that will give you a game day boost. Granola popcorn Ingredients: 8 cups popcorn 1 cup sliced almonds 1 cup pumpkin seeds 1 cup dried cranberries 1 cup shredded coconut 1/2 cup chocolate chips 1/2 cup honey 1/2 cup brown sugar 1/2 cup coconut oil, melted Directions: Preheat oven to 300 degrees F and line a baking sheet with parchment paper. Measure 8 cups of popped popcorn in a large bowl and add almonds, pumpkin seeds, dried cranberries and shredded coconut. In a small bowl, whisk together honey, brown sugar and coconut oil and then stir it into popcorn mixture. Fully coat popcorn mixture and spread onto the lined baking sheet. Bake popcorn for 30 minutes, stirring every 10 minutes to keep coating it in the honey. Remove popcorn from the oven and allow to cool for 5 minutes. Sprinkle granola popcorn with chocolate chips and gently toss to combine. Serve popcorn for your favorite game day snack or store in an airtight container.

Q: Sweet Recipe: Sour Cream Coffee Cake

Breakfast lovers rejoice! you have an excuse to indulge in the morning meal any time you wish this month, because September is national Breakfast Month. With so many options for breakfast, the key to my success is easy and satisfying for the whole family. Sour Cream Coffee Cake is an old family classic, baked straight from my “Nanny’s” kitchen. This recipe has a rich buttery flavor, filled with a cinnamon-sugar swirl, and will pair well with a soothing cup of tea or coffee to give your day a boost. Grocery List: Cake 2 cups granulated sugar 1 cup butter, unsalted 4 eggs 1 tablespoon vanilla extract 4 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 2 cups sour cream Filling and Topping 2 teaspoons cinnamon ½ cup granulated sugar 1 cup pecans, chopped Directions: Cream sugar and butter until smooth. Add eggs and vanilla extract until combined. Sift dry ingredients together and add to the egg mixture alternating with sour cream. Pour half of the batter into a 9x13 greased pan. Sprinkle half of the filling mixture to cover the first layer. Add the remaining batter to the pan and sprinkle the remaining filling mixture over the top of the cake. Bake at 350 degrees F for 40-45 minutes or until cake tester comes out clean.

About Kristen Massad

Kristen Massad writes a monthly column about sweets and baked goods. She graduated from the French Culinary Institute in New York City and owned Tart Bakery in Dallas for eight years. She blogs about food and lifestyles at inkfoods.com.com.

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