Jennifer Moorman's Blog, page 11

The Perfect Winter Brownie

My Mint Chocolate Brownies are in the most recent published edition of ,Hope Magazine! You know what you need to kick off this new year with a smile? A gigantic dose of hope with a happy square of Mint Chocolate Brownies.These thick and fudgy brownies are layered with sweet green mint frosting and easy chocolate ganache. This classic mint chocolate combination is the perfect dessert for a cozy winter season.

I love being a contributor for and working with everyone at Hope Magazine. They make working together so uplifting, inspiring, and lovely. I'm honored to be included in such a love-filled movement.

Did you know you can ,subscribe to their printed magazine and have hope delivered to your mailbox? You can! Four printed issues a year will show up and brighten your day. Plus, their website is full of great content.Mint Chocolate Brownies
These decadent brownies are inspired by the enchanting town of Mystic Water, where the townsfolk in ,The Baker's Man swing by the bakery every Saturday because it's Chocolate Day! ❤️ 

Prep Time: 1 hour
Cook Time: 35 minutes
Total Time: 6 hours (includes cooling)
Yield: 16 brownies

Ingredients

For the brownies:
1 cup unsalted butter
8 ounces dark chocolate, chopped
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon espresso powder
1/2 teaspoon salt
1/2 cup + 3 Tablespoons all-purpose flour
1/4 cup unsweetened cocoa powder

Mint Frosting Layer:
1/2 cup unsalted butter, room temperature
2 cups confectioners’ sugar
2 Tablespoons milk
1 1/4 teaspoons peppermint extract
1 drop liquid or gel green food coloring

Chocolate Layer:
1/2 cup unsalted butter
1 heaping cup semi-sweet chocolate chips

Instructions
For the brownies:
1. Melt the butter and chocolate in a saucepan on medium heat. Remove from the heat, pour into a bowl, and cool for 10 minutes. Preheat oven to 350°F. Line a square baking pan with aluminum foil, leaving an overhang.
2. Whisk the sugars into the cooled chocolate mixture. Add eggs, one at a time, whisking until smooth. Whisk in the vanilla. Gently fold in remaining ingredients. Pour batter into pan. Bake for 35 minutes. Allow brownies to cool completely on a wire rack.

For the mint frosting layer:
1. In a stand mixer, beat the butter on medium speed until smooth and creamy. Add the confectioners’ sugar and milk. Beat for 2 minutes on low, then increase to high and beat for 1 minute. Add peppermint extract and food coloring and beat on high for 1 minute. Frost brownies, and place in the refrigerator for at least 1 hour.

For the chocolate layer:
1. Melt butter and chocolate in a saucepan on medium heat, stirring constantly. Let mixture cool for 10 minutes, then pour over mint layer. Gently spread with a knife. Place the brownies in the refrigerator for 1 hour. Once cooled, cut into squares.

Zing in the New Year!

When I think of foods I want to eat in Florida, I always think of fresh citrus. Oranges, lemons, limes—zested into desserts, into drinks, into 5-Star meals. Speaking of 5-Star foods, my Citrus Sugar Cookie Bar is packed full of citrus! AND they're inspired by the 5-Star luxury resort and spa Acqualina !

Just like the Acqualina, these bars are festive, zesty, and will put a pep in your step!
Acqualina gave all of their guests a copy of my magical realism novel The Baker's Man ! So while you treat yourself to this citrus-packed dessert inspired by my novel, why not plan a future trip to Aqualina's gorgeous stretch of beach and read about a small-town baker who creates a man out of dough and turns her life upside down!
Waves and waves of thank yous to the Acqualina Resort & Spa and Bedside Reading for sharing my books with their special guests and for their continued love and support for authors and readers during a time when we've needed an extra boost of magic!
Citrus Sugar Cookie Bars
Ingredients
For cookie:
1 ¼ cups granulated sugar
4 Tbsp citrus zest* (orange, lime, lemon)
1 cup unsalted butter, room temperature
1 large egg, room temperature
2 tsp vanilla extract
3 cups all-purpose flour
1 Tbsp cornstarch
1 tsp baking powder
½ tsp Kosher salt
¼ tsp baking soda

For citrus icing:
½ cup unsalted butter
¼ cup crème fraiche (or sour cream, full fat)
¼ tsp Kosher salt
2 Tbsp citrus zest* (orange, lime, lemon)
1 tsp vanilla extract
2–3 cups confectioners’ sugar (to taste, add more ¼ c at a time for desired sweetness)
1–2 Tbsp citrus juice* (to taste)

Directions
For cookie:
1. Preheat oven to 350 degrees. Line a 13 x 9-inch baking pan with parchment paper, letting excess extend over sides of pan.
2. In a food processor, pulse together sugar and zest until zest is finely ground, approximately 1 minute.
3. In the bowl of a stand mixer, using a paddle attachment, beat citrus sugar and butter at medium speed until fluffy, 1–2 minutes.
4. Beat in egg for 30 seconds. Then add vanilla. Beat another 30 seconds.
5. In a medium bowl, whisk together flour, cornstarch, baking powder, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating until soft dough forms. Do not overmix.
6. Using a spatula, drop dough into prepared pan. Using a sheet of parchment paper coated with cooking spray, press dough into pan.
7. Bake until lightly golden and a wooden pick inserted into the middle comes out clean, 20–24 minutes. Ovens vary, so check often once you hit the 20-minute mark. Let cool completely in pan.
8. Using excess parchment as handles, remove from pan. Using an offset spatula, spread the citrus frosting onto bars. Create swirls and decorate with sprinkles if so desired.
9. Refrigerate until set, approximately 20 minutes. Cut into 24 bars. Refrigerate in an airtight container for up to a week.

For citrus frosting:
1. In the bowl of a stand mixer, using the paddle attachment, beat butter, crème fraiche, and salt at medium speed until smooth, 2–3 minutes.
2. Beat in zest and vanilla. With mixer on low speed, gradually add in confectioners’ sugar, beating until incorporated.
3. Add citrus juice, and beat at medium-high speed until light and fluffy, 1–2 minutes. Use immediately.

*For citrus zest and juice, you can use oranges, limes, lemons, and Meyer lemons. You can use only one type, a combination of your favorite types, or a combination of all. For the cookies I used 1 large Naval orange, 2 lemons, and 2 limes. I used the same amount of fruits for the frosting. Total: 2 oranges, 4 lemons, 4 limes.

Ready to dive into this magical book?

Be swept away with your copy today.

Click the book and let the fun begin!

Bûche de Noël (Yule Log)

ROLL OUT!

If you're ready to roll out of 2020, the #rollout2020 roll cake collab is a great send off!

December's collab hosted by Stacie, creator of @sugarfacebakes & Amy, founder of @aredspatula brings you enthusiastic bakers showcasing their lovely roll skills! Be sure to check out the hashtag on Instagram so you can be wowed and warmed by their creations!
My Bûche De Noël (also called a Yule Log) is a first-time attempt for me on this classic holiday roll cake. It's inspired by the holiday, of course, and by my small-town baker, Anna, in my magical realism novel ,The Baker's Man!
At her bakery in Mystic Water, Anna loves bringing people together with her baked goods because baked goods find our smiles and fill our hearts with joy. Even smelling a delicious cake baking in the oven makes us slow down, breathe deeper, and sigh.

During the holiday season, Anna hosts a Bûche De Noël decorating party! I never turn down a decorating party in Mystic Water. But I kept the decorations simple this year.
My chocolate roll cake is filled with Nutella mousse, coated in a thin layer of dark chocolate ganache, and covered with a milk chocolate bark. Adorned with fresh rosemary from the garden and red Skittles (hey, we use what we have, right?), this cutie is finished off with a dusting of confectioner's sugar.

Spread some cheer this week, and like, comment, and check out my Instagram post ,HERE! Give the other creative collaborators some love too by clicking on the hashtag #rollout2020

Bûche De Noël or Yule Log
Serves: 6–8
Level of Difficulty: Medium-Difficult (only the rolling part)

Ingredients
For the cake:
4 eggs, yolks and whites separated
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/3 cup cake flour
1/2 teaspoon instant coffee granules
1 teaspoon baking powder
1/4 teaspoon salt
For the filling:
2 cup heavy whipping cream
1 Nutella
For the frosting:
6 ounces dark or bittersweet chocolate chips, approximately 3/4 cup
1 1/2 tablespoons softened unsalted butter
1 teaspoon instant coffee granules
2/3 cup heavy cream
1/2 teaspoon vanilla extract
cranberries and rosemary for garnishing

Directions
Preheat your oven to 425°F and line a baking sheet or jelly roll pan with parchment paper. Set aside.
Drop the egg whites into the bowl of a stand mixer. Whisk on high speed for approximately 2 to 3 minutes, until wet, soft peaks form. You want the whites to stay hanging on your whisk when they're held upside down, but you don't want them so stiff and dry like you would for a meringue (aim for softly curled tips). Set the whites aside.
In a large bowl, whisk the egg yolks and sugar together until they're pale yellow. In a separate, smaller bowl, sift the cocoa powder, cake flour, coffee granules, baking powder, and salt together. Add these dry ingredients to the bowl containing the egg yolks and sugar. Whisk to combine (the batter will be thick and hard to mix, but this is okay! Do your best to mix everything together).
Add in half of the egg whites, and use a rubber spatula to gently fold the whites into the batter. You don't have to be extra gentle at this point since you are merely trying to loosen up the batter with the egg whites. Now, add the remaining half of egg whites and, this time, be very gentle when folding the whites into the batter with your spatula; make light, long folds.
Pour the batter into the prepared pan and use your spatula to gently smooth out the batter. Don't tap the pan or move the pan side to side (you don't want to ruin the air bubbles you created with the whipped egg whites). Bake the cake for 6 to 7 minutes, or until the cake springs back when gently pressed by the tip of your finger. Don't overbake! Let the cake cool in the pan for 2 minutes, no longer!
Meanwhile, prepare a kitchen towel by sprinkling powdered sugar all over it. Flip the cake out onto the towel and very gently peel the parchment paper off inch by inch. Grab one of the short sides of the cake and roll it toward the other short side, rolling the towel with it as you go. Let the cake remain in this rolled shape until it's completely cool. (Note: It’s important to do this while the cake is still warm as the cake is still flexible at this point and this prevents the cake from cracking or tearing as you roll it).
Meanwhile, create the frosting by adding the chocolate chips, coffee granules, unsalted butter, and vanilla extract to a medium bowl. Heat the heavy cream over medium-low heat until it’s hot but not boiling (the edges should begin to simmer and steam should rise from the cream). Pour this hot cream over the chocolate and contents in the bowl, then use a spoon to stir the mixture together until it’s completely smooth. Cover the bowl with a sheet of plastic wrap and refrigerate for 30 minutes, no longer!
I used Nutella mousse to fill my roll, but this is where you can get creative! You can use buttercream (any flavor, like peppermint, coffee, vanilla, cherry, etc.). You can also use a marmalade. Your creativity has no limits. If using the Nutella mousse, whip the ingredients together until stiff peaks form (but do not overwhip or you'll get Nutella butter, yikes or yum?!),
After the cake is completely cooled, gently unroll it, smear it with your filling of choice, leaving 1/4 inch around the side. It doesn't take much filling, so don't be tempted to overfill it or else the filling with squish out! Roll the filled cake gently. Don't worry if this one cracks because you'll be covering it in chocolate ganache.
Cover with ganache, and decorate! I made milk chocolate bark and used confectioner's sugar!

A Holiday Wonderland of Creativity

Have you ever had a marvelous idea sneak up on you when you weren't expecting anything extraordinary? You were just doing laundry or walking your dog or washing dishes in the sink and KAPOW!

Hello, bonkers—yet sparkling and lovely—idea! That's how this holiday edition, and the first-ever edition, of This Inspired Life was born.

,,This Inspired Life is a digital magazine that highlights a community of creatives where they share their art, writings, crafts, recipes, and hearts.

You'll find this creative endeavor is a wonderland of imagination, heart, and soul, from our homes to yours.

I'd love for you to read it!

I'd love for you to share it with someone you know who could use a smile or a laugh or a feel-good afternoon of cozy holiday reading.

Then hustle back here and let me know what you think!

Friendship, Cookies & Healing

These Friendship Cookies are inspired by my newest magical realism novel ,,Sweet Canary Jane. As with many items and foods found in the enchanted Southern town of Mystic Water, these cookies offer something extra.Not only are they delicious, with a zing of citrus and sugary crumbly texture, they also offer healing, relief, and restoration for heartache and broken relationships. A half dozen of these will encourage strength, success, and love in friendship.

Go on, buy a dozen and share them with the ones you love.
Friendship Cookies

Yield: 5 Dozen

Flavored with orange, lemon and lime, you'll get chewy, sweet cookies with a punch of zest and rolled in sugar.

Ingredients
3/4 cup unsalted butter, softened
1 1/2 cup granulated sugar, divided
1 egg
2 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 orange, zested
1 lemon, zested
1 lime, zested
1 tsp juice of each citrus fruit

Instructions
1. In a small bowl, zest all the citrus. Remove about 2 tsp of zest and place in a separate bowl. Add 1/2 cup granulated sugar to the 2 tsp of zest. Combine with a fork and set aside.
2. In a mixing bowl, add butter and remaining 1 cup sugar. Beat for 1-2 minutes. Add egg and beat until combined. Add flour, baking powder and baking soda. Beat until combined. Slowly add in zest.
3. Line a baking sheet with parchment paper. Roll cookies into 3/4-1inch balls. Then roll them in the sugar/zest mixture, coating generously. Place ball on cookie sheet and repeat. Using a flat bottom of a cup, press the ball slightly to form a disc. Repeat for all balls. I then pressed a little extra sugar on the tops of the cookies at this point (totally optional). Bake in a 350 degree oven for 10-12 minutes. Remove and cool on wire rack.
4. Store in a covered container for up to a week. ENJOY.

A Spook-tacular Tart

I have always loved Halloween. Not the super-creepy, jump-out-from-the-bushes aspects of the spooky holiday, though. I love the costumes, the decorations, the way candy becomes a food group!

But what I love most of all is baking a Halloween-inspired treat.This year I decided to step way out of my comfort zone and try a few new tricks for this treat. I'd like to yell out a special thanks to my BFF Baking Buddy, Han, over a SugarYums who let me play the part of her Sorceress’ Apprentice. She’s the Jedi Master to my padawan, but look what I learned!
I made crème pâtissière, craquelin, frangipane, and choux pastry for the first time! We created a Spiderweb Blackberry and Pistachio Tart with a black sesame tart crust; pistachio, honey & lemon frangipane; and blackberry ganache.
The Black Widow Spider Choux Puffs are filled with a decadent crème pâtissièret and topped with black craquelin.
I hope this spook-tacular treat makes you smile because let’s creep it real here: My black widow spiders look a lot more like mild-mannered Aragogs than scary. But here’s to learning new techniques, spending a fantastical day with my BFF Baking Buddy (via Zoom), and eating delicious treats!

Wanna see Han's jaw-dropping version over on SugarYums?! Yes, yes you do, very much so! Creep on over to her Instagram page as well!

Wanna take a stab at this recipe? Don't be scared! If I can do this, so you can you! Find the full recipe HERE on SugarYums!

Own a Piece of Magic

,Own a one-of-a-kind necklace, handmade by

,This charmed creation is inspired by our beloved Mystic Water, a whimsical town where anything is possible and magic floats on the breeze.

,Cara has crafted a gemstone key necklace with your choice of gemstone (green zircon or mystic quartz) on an 18-inch sterling silver chain. These rare magical gems are hand wrapped in silver wire and adorn a Victorian-style sterling silver key.Special Note from Cara,
owner of

When I think of Mystic Water, I think of a hidden magical town where the world is a bit slower and kinder. Not a town you wander into but a town that quietly invites you. A town full of magical gypsy dust, keys to sacred places, and kindness all around. Maybe only those who hold the keys can return to the enchanted and magical town of Mystic Water.

SHOP NOW!

Great Summer Reads!

TAKE A LOOK!

Sweet Canary Jane

Thank you to


Read the digital version of Bedside Reading Magazine

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New Release Date!

Sweet Canary Jane

If you love magical adventures, chocolate, and

A disheartened pastry chef dreams of opening a confectionery but ends up temporarily homeless, jobless, and loveless in a new town. In a last-chance effort to put her life back together, she leans on her magical confections to change her fate.⁣⁣

,These Friendship Cookies are inspired by the novel. They offer healing, relief, and restoration for heartache and broken relationships. They also encourage strength, success, and love in friendship. Recipe coming soon! 

,Beautiful and magical cover designed by the immensely talented


Don't wait to add magic to your life.

,Pre-order TODAY

Premonitions & Wild Berry Pie

What if you could see the future but you were not allowed to interfere?

,Overflowing with longing, sweet romance, and a dash of magic,
,Kate wishes for an endless summer, for the days to stretch on warm, humid, and full of summer-ripe berries. However, she has the gift of premonitions, and no matter what she sees, her mama forbids Kate to alter what is to come. Will Kate break the rules and alter the future? Will she stop the event from happening before it’s too late?

,I suggest you settle into a slice of this pie and see what the future holds for Kate ,and, for you.
Little Blackbird Wild Berry Pie

Prep 30 min
Bake 45 min
Ready In 2 h 15 minutes (including cooling time)
Yields 1 9-inch pie

Ingredients

Crust
2 3/4 cups
2 tablespoons sugar
1 1/2 teaspoons salt
16 tablespoons cold unsalted butter or 1 cup vegetable shortening, or a combination
6 to 9 tablespoons ice water

Filling
6 cups fresh berries (I used 4 cups of blackberries and 2 cups of blueberries)
3/4 cup sugar
1/4 cup (46g) Instant Clearjel or 1/4 cup all-purpose flour
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/4 teaspoon cinnamon
1/8 teaspoon (or a few dashes) ground ginger
pinch of Kosher salt
1 egg, beaten
turbinado sugar, for sprinkling on the top crust

How to Make

To make the crust:
1. Combine the flour, sugar, and salt. Using a pastry blender or your hands, work in the fat in two batches, leaving some pieces as large as your thumbnail.
2. Sprinkle in ice water 1 tablespoon at a time, tossing with a fork and adding water until the dough is completely cohesive.
3. Divide the dough in two pieces; one should be about twice as big as the other. Wrap in plastic, and chill for 30 minutes before rolling.
4. Roll the crust about 1/8" thick, and about 12" to 13" wide, large enough to fit a 9" deep-dish pie pan (at least 1 1/2" deep). Place the crust in the pan, and refrigerate the pie while you preheat the oven to 400°F.
To make the filling: 
1. In a large bowl, whisk together the sugar, thickener, salt, zest, ginger, and cinnamon.
2. Add the berries and lemon juice. Toss gently to mix. Let sit for 10 minutes.
3. After 10 minutes, scoop the mixture into the prepared crust.
4. Roll out the top crust, making any design you prefer and place it over the berries. Trim any excess overhang, and crimp the edges together. If using a solid crust, cut several slashes to allow steam to escape (if you haven't made a lattice crust).
5. Beat egg to create an egg wash, and brush over top crust. Then sprinkle with sparkling sugar, turbinado sugar, or cinnamon-sugar.
6. Bake the pie for 45 minutes, covering the edges if they seem to be browning too quickly.
7. When done, the filling will be bubbling, and the crust golden brown.
8. Remove the pie from the oven, and cool it for at least 1 hour before serving.