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December 24, 2008 THE VILLADOM TIMES
II & IV • Page 13
Last Minute GIFT GUIDE
The recipe for bite-sized holiday baking
(ARA) The holidays supply an endless array of mouth-
watering treats. Miniature versions of favorite desserts are
perfect for holiday entertaining, especially when grouped
together on a dessert buffet. This season try bite-sized,
scrumptious cookies and candies to share new flavors with
your friends and family.
Instead of baking massive batches of cookies, your des-
sert buffet can inspire awe with three to five bite-sized
versions of different types of desserts: an array of small
cookies, candies, bars and cupcakes.
It is easy to make existing recipes bite size -- simply
cut bars into one-inch square portions or prepare cookies
in smaller shapes and reduce the bake time accordingly.
Feel free to experiment with recipes that feature trendy or
unusual flavors since the small treats are perfect for first-
time tastings and give nibblers permission to sample more
than one. Be sure to use only the best ingredients, such as
real butter and premium chocolate because you only cel-
ebrate the holidays once a year.
The following bite-sized recipe from America’s Dairy
Farmers pairs coffee with a buttery chocolate layer that
kicks up these rich, cheesecake-like Espresso Chocolate
Squares. Espresso Chocolate Squares
Makes two dozen bars
1 1/4 cups all-purpose flour
3/4 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
3/4 cup butter, chilled and cut into pieces
1/2 cup miniature semisweet chocolate chips
Filling: 1/4 cup heavy cream
1 tablespoon instant espresso coffee powder
2 (8 ounce) packages cream cheese, softened
1/4 cup (1/2 stick) butter, softened
3/4 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground allspice
Glaze: 6 tablespoons miniature semisweet chocolate chips
1 tablespoon heavy cream
1/2 tablespoon butter
1/4 teaspoon instant espresso coffee powder
Directions: Preheat oven to 350 F. Line a 9-by-13-inch baking pan
with foil; butter bottom of foil. Whisk together 1 1/4 cups
flour, confectioners’ sugar and cocoa together in medium
bowl; add 3/4 cup butter. Using a pastry blender or two
knives, cut in butter until butter is the size of small peas.
Stir in 1/2 cup chocolate chips; press into bottom of pan.
Bake 20 minutes or until toothpick comes out clean; cool
slightly. Meanwhile, stir 1/4 cup cream and 1 tablespoon instant
espresso together until coffee is dissolved. Using an electric
mixer, beat cream cheese and 1/4 cup butter together. Add
sugar, 1 tablespoon flour and allspice; beat until blended.
Slowly beat in cream and coffee mixture. Add eggs, one at
a time, beating until smooth. Pour batter over crust.
Bake 20 to 25 minutes or until edges are slightly puffed
and center is set; set pan on a cooling rack.
Glaze Melt 6 tablespoons chocolate chips with 1 tablespoon
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cream, 1/2 tablespoon butter and 1/4 teaspoon instant
espresso in medium saucepan over low heat, stirring con-
stantly. Drizzle over bars and refrigerate until set. Cut into
Cover and store bars in refrigerator for up to one week.
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