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Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts

Monday, July 7, 2014

Dark Chocolate and Cocoa-Rum Cheesecake

Dark chocolate and rum are incredible flavors on their own, but when the two are infused together, you know something magical is about to happen.  That was my first thought when we came across this Exotic Cocoa Dark Chocolate Rum while on vacation in Roatan.

This little island off the coast of Honduras is home to the Roatan Rum Company, makers of several varieties of insanely good infused rum.  Upon entering the shop, you could smell the beautiful aromas of vanilla, cinnamon, and spices.  And then things got really interesting.  We were offered samples of their Roatan Rum Cakes, which are pound cakes infused with Spiced Rum, Banana Rum and 151 Rum, which were all delicious.  To make this visit even better, they offered samples of their infused rums.


After sampling several varieties, and enjoying every single sip, we had a tough decision to make.  We were only allowed to take 2 bottles back aboard the ship, so we chose the The Spiced Rum and the Cocoa Rum.  I could not wait to get home and start making some delicious new recipes with these rums.

My first thought for the Cocoa Rum was truffles, and then I started thinking about a chocolate cheesecake.  So after combining a couple of recipes, we came up with this version.  A crust of graham  crackers and cashews, and the cheesecake a swirled mixture of half chocolate and half vanilla filling.


This is definitely an adult version of cheesecake with a less sweet and more flavorful taste, but the kids liked it just as much as we did.  The creamy texture had just enough rum flavor and the cashews in the crust brought out that island flavor.


If you ever get a chance to visit Roatan, this is one stop that you won't want to miss.  Above are the rums we brought home and we can't wait to make more delicious recipes with these.

  

This is the retail shop for the Roatan Rum Company, and the spectacular view from their door. I think a second visit to this beautiful island is in our future..lol.  Enjoy!!

To Make the Crust
1-1/2 cups  Cinnamon Graham Cracker Crumbs
1/4 cup  Ground Cashews
5 TB  Unsalted Butter, melted

To Make the Cheesecake Filling
6 oz  Dark Chocolate Chips
1/4 cup  Cocoa Rum (or your favorite rum)
1 lb  Cream Cheese, softened
3/4 cup  Sugar
1/2 cup  Sour Cream
1 TB  Vanilla Extract
4  Large Eggs

Preheat oven to 325 degrees and place the rack in the center of the oven.  Butter an 8-1/2 inch springform pan, making sure to butter the sides.  Cover the outside of the pan with heavy duty foil, shiny side out and set aside.

In a mixing bowl, combine the graham cracker crumbs, cashews and butter, stirring with a fork to moisten the crumbs.  Press the mixture evenly into the bottom of the springform pan and about half way up on the sides.  Refrigerate until ready to use.

In a small saucepan over low heat, combine the chocolate chips and rum and stir until the chips are melted, about 2 - 3 minutes.  Remove the pan from the heat and set aside.

Using a stand mixer or a large metal bowl, beat the cream cheese until smooth and fluffy.  Slowly add the sugar and continue to blend, then add the sour cream and vanilla and blend until smooth.  Add the eggs one at a time, beating well after each addition.

Heat a medium saucepan of water to a low simmer.  Place the mixer bowl over the simmering water and allow the steam to slowly warm the cream cheese batter, stirring constantly, until smooth and creamy, about 5 minutes.

Dip 1-1/2 cups of the cream cheese batter into another bowl and set aside.  Add the chocolate mixture to the remaining batter and whisk until blended.  Set the bowl back over the simmering water and stir until smooth.

Pour the chocolate batter into the springform pan, smoothing to the edges.  Next pour the plain batter over the chocolate, swirling the plain batter into the center of the chocolate.

Bake the cheesecake for 45 to 50 minutes or until set around the edges and the center is still slightly loose.  (The center might seem a bit under set, but it will firm as the cheesecake cools.)  Cool the cheesecake to room temperature, remove the outer ring from the pan and refrigerate overnight.

Monday, March 3, 2014

Maple-Bourbon Ice Cream with Walnut Brittle

We've had some fun using our electric ice cream maker in the past making Vanilla Ice Cream with Oreos and even Guinness Ice Cream, which were both delicious.  But today we went with a very adult dessert in the form of Maple-Bourbon Ice Cream with a piece of old fashioned Walnut Brittle on top to give the dessert a little crunch.  This creation could be served to your most sophisticated guests but would be also be great served after a more casual grilled steak dinner.

The ice cream itself is rich and creamy and has that distinctive bourbon flavor, but also the rustic taste of maple syrup. Be sure to use pure maple syrup for this recipe and not pancake syrup, which is loaded with flavorings and sugar.  You need that pure maple flavor to really enhance the bourbon.


We wanted something small and crunchy to top off this ice cream but we didn't want to use a cookie, so I went in search of something a bit different.  Then I thought how cool a piece of crunchy peanut brittle would be on top, and maybe instead of peanuts I could use walnuts. Hmm.  Now I was on to something.

Making brittle from scratch was something I'd never tried, mainly because I've always had this slight fear of candy thermometers.  So I decided to give brittle a try and I'm so glad I did.  The brittle came out of the pan as this boiling, gooey, shiny lava, and after a few minutes it turned into crispy and crunchy brittle that looked like it came from a candy store.  So awesome.

The ice cream and brittle can be made a day or two early so this is a great dessert to serve guests since all of the work can be done before your company arrives. Serving small dishes of this ice cream,  each with a wedge of brittle and a few extra crumbles around the edges, this recipe will make about 10 - 12 servings.  Enjoy!!

Maple-Bourbon Ice Cream

1-1/2 cups  Whole Milk
2 cups  Heavy Cream
1/4 cup  Sugar
1/8 tsp  Salt
7  Egg Yolks
1 cup  Pure Maple Syrup
4 TB  Bourbon

In a medium saucepan combine the whole milk, cream, sugar and salt and warm the mixture over medium heat.

In a medium glass bowl, whisk the egg yolks and set aside.

When the milk mixture is hot, but not boiling, slowly pour one cup of the mixture into the egg yolks, whisking constantly while adding the milk mixture.  (This will temper the yolks and slowly warm the temperature without the yolks ending up as scrambled eggs.)  Pour the egg mixture back into the saucepan with the milk and cook over medium-low heat while stirring constantly.  Do not boil the mixture, but cook until the mixture thickens slightly and coats the back of a spoon.

Remove the saucepan from the heat and allow to cool for 30 - 45 minutes or until no longer hot to the touch.  (You can also pour the mixture into a bowl to allow it to cool faster.)  When the mixture is cool add the maple syrup and bourbon and stir, then allow to cool completely.

Pour the cooled mixture into an ice cream maker and churn according to manufacturers instructions. (This took about 25 minutes for our machine.)  Transfer ice cream to a freezer-safe container and freeze overnight.  Serve with Walnut Brittle crumbles on top.


Walnut Brittle

2 cups  Walnut Halves, broken into big and small pieces
2 cups  Sugar
1/2 cup  Water
1/2 cup  Light Corn Syrup
1/4 cup  Salted Butter, cut into slices
1/4 tsp  Baking Soda
1/2 tsp  Vanilla

Mix sugar, water and corn syrup in a large heavy saucepan.  Attach candy thermometer to side of saucepan and place pan over high heat.  Stir until sugar dissolves, then heat uncovered until the mixture reaches 310 degrees on the thermometer.  (Try not to stir the mixture very often as this will reduce the temperature.  Just stir a few times across the bottom of the pan with a wooden spoon to keep the mixture from scorching.)

One the mixture reaches 310 degrees, remove the pan from the heat, add butter, walnuts, soda and vanilla, and mix just enough to blend.  Allow the bubbles to subside, then pour the mixture out onto a buttered baking sheet, spreading the mixture into a thin layer using a buttered spatula.  Place the baking sheet in a cool location on a wire rack and allow to cool completely.

Once cool, the brittle will loosen easily from the baking sheet and can be cracked into smaller pieces for serving.

Note:  This same recipe can be used to make Peanut Brittle or Almond Brittle, using 2 cups of blanched peanuts or almonds in place of the walnuts.  Enjoy!!

Thursday, February 13, 2014

Chocolate Cookies with Peppermint Chips

I have a bit of an obsession with homemade cookies.  I love finding new ways to make cookies that are a little bit different and not just an ordinary cookie.  Granted, our Jumbo Oatmeal Cookies are pretty outstanding for a basic cookie, but sometimes I like to make WOW cookies. And what could be better than chocolate with peppermint?

Yes, it's easier to just grab a package of store bought cookie and your kids will certainly eat them, but cookies made from scratch are just so much better.  And if you bake from scratch, you know your kids aren't eating a bunch of preservatives.  What kind of weird chemicals do companies put into a cookie so it can sit on the store shelf for 6 months or a year without spoiling? I think I'll pass, thank you.


So for this week's cookie surprise, we made a rich Chocolate Cookie with Peppermint Chips.  I found a package of these tiny peppermint baking chips at Target and they worked so well in this recipe, that I went back to the store to buy a few more.  If you are lucky enough to find a few packages of Andes Peppermint Crunch baking chips at your local market, scoop them up without hesitation!  These little chips have so many uses and I can't wait to experiment with them in a few more recipes.  They have a slight creamy texture with this bright peppermint flavor.  Here is a picture of the package so you can be on the lookout for the chips.  I'm not sure if these are just a seasonal item or not but I'm hoping these will be available year round.


The chocolate cookie recipe I used is the base recipe for our Triple Chocolate Cookies with Peanut Butter Filling.  We added the 5 ounces of peppermint chips to the dough (using half of the bag was plenty so you'll have enough for 2 batches) along with the milk chocolate chips.  The classic chocolate and peppermint flavor was so good and not overly sweet, and goes great with a cup of coffee or cocoa.  This is a great tasting homemade cookie that would be something unique to take to your next potluck or school function, and I hope you get a chance to try them.  Enjoy!!

1 cup  Flour
1/2 cup  Unsweetened Cocoa Powder
1/2 tsp  Baking Soda
1/4 tsp  Salt
4 oz  Unsweetened Chocolate, chopped
1 stick (4 oz)  Unsalted Butter
1-1/2 cups  Sugar
1 tsp  Vanilla Extract
2  Large Eggs, beaten
4 oz  Milk Chocolate Chips
5 oz  Andes Peppermint Crunch Baking Chips

Preheat oven to 325.  Line 3 baking sheets with parchment paper or baking sheet liners and set aside.

In a medium bowl combine the flour, cocoa powder, baking soda and salt; set aside.

In a medium saucepan, melt the unsweetened chocolate and the butter over low heat, stirring frequently.  Scrape the melted chocolate into a bowl to cool.  Stir in the sugar and vanilla and blend.  Stir in the eggs, followed by the flour mixture and blend until you have a smooth dough, then fold in the milk chocolate chips and peppermint chips.

Drop the dough by rounded teaspoons, about 2 inches apart, onto the prepared baking sheets.  Flatten the cookies slightly and bake for 13 - 14 minutes or until the cookies are firm outside and just a bit soft in the center.  Transfer the cookies to a wire rack to cool.

Thursday, January 2, 2014

Chocolate Cupcakes with Peanut Butter Filling

My last baking project for the year turned out the be one of the best tasting desserts I've ever made.  I wanted to make something special for New Year's Eve and I have always liked serving cupcakes, so these Reese's PB Cup-inspired cupcakes were perfect.

These little gems do require a bit more time to prepare, but the final result is worth it.  Making the cupcakes can be done a few hours ahead, then the filling and icing can be finished in about an hour.

   

I have always loved the idea of filled cupcakes.  You can use a simple pastry cream or a fruit-based filling, or something like this peanut butter filling which is a super easy mixture of peanut butter, butter and powdered sugar.  These cupcakes would also be delicious with an Irish cream or coffee-flavored pastry cream.  Oh, the yummy combinations are endless!



The tops of the cupcakes were finished with a rich chocolate ganache icing, which is a combination of semi-sweet chocolate chips and cream.  This was my first experience making this icing and it was a little tricky to work with, but I loved the way the tops were nice and shiny after they hardened.  But this step does require patience!  The trick here was to allow the icing to cool completely before adding the second layer of icing.  To help the hardening process along, I chilled the cupcakes for just a few minutes after the first layer of icing, then again after the second layer, and it worked out great.

You might notice the cupcake in the top picture is not quite as shiny as the others.  Ah, yes, patience!  Just in case you panic, like I did, and you're afraid the icing is not going to harden, adding a little sifted powdered sugar to the icing works well, also.  This will help the icing harden quicker, but the icing is a bit less shiny.  Be patient with the icing and it will work, I promise!  These cupcakes are incredibly good and well worth the extra time involved. Enjoy and Happy New Year!!

3/4 cup + 2 Tb  Cocoa Powder
1/2 cup  Boiling Water
1 cup  Buttermilk
1-3/4 cups  Flour
1-1/4 tsp  Baking Soda
1/4 tsp  Baking Powder
1/4 tsp  Salt
1-1/2 sticks  Unsalted Butter, softened
1-1/2 cups  Granulated Sugar
2  Eggs
1 tsp  Pure Vanilla Extract
1 cup  Creamy Natural Peanut Butter
3 TB  Unsalted Butter
2/3 cup  Confectioners Sugar
1 cup  Heavy Cream
8 oz  Semi-Sweet Chocolate Chips

Preheat oven to 350.  Line 24 muffin cups with foil or paper liners.

In a medium heatproof bowl combine the cocoa powder with boiling water and whisk until a smooth paste forms.  Whisk in the buttermilk, stirring until combined.  Set aside.

In a medium bowl, sift the flour, baking soda, baking powder, and salt.  Set aside.

In a large bowl, use a mixer to combine the the 1-1/2 stick of butter with the granulated sugar, blending until fluffy, about 4 minutes.  Beat in the eggs and vanilla, then beat in the dry ingredients and the cocoa mixture, alternating the flour mixture with the cocoa mixture.

Spoon the batter into the cupcake liners, filling about 2/3 full.  Bake for 22 - 24 minutes or until the cupcakes are springy when touched on top.  Cool the cupcakes in the pan for 5 minutes, then transfer to wire racks to cool completely.

In a medium bowl, beat the peanut butter with the 3 tablespoons of butter.  Sift the confectioners sugar into the mixture and beat until fluffy, about 2 minutes.  Spoon all but 3 tablespoons of the peanut butter mixture into a pastry bag fitted with a 1/4-inch star tip.  Push the tip of the pastry bag into the top center of a cupcake, and gently squeeze the peanut butter filling into the cupcake.  You will feel the cupcake expand just a bit, as you do this.  Repeat until all of the cupcakes are filled.

In a small saucepan, bring the heavy cream to a simmer, then remove the pan from the heat.  Add the chocolate chips to the cream and let stand for 5 minutes.  Whisk the chocolate into the cream until smooth.  Let the icing stand for 15 minutes so it will cool slightly.

Dip the top of each cupcake into the icing, letting the excess drip back into the pan.  Transfer the cupcakes to a rack and chill for about 10 minutes or until the icing has hardened.  Dip the tops of the cupcakes into the icing a second time, then place the cupcakes on racks and chill until the icing has set.

Spoon the remaining peanut butter filling into the pastry bag and pipe a small rose in the center of each cupcake.

Thursday, December 26, 2013

Dark Chocolate Mousse Cake

For Christmas Eve I wanted to come up with something really decadent and, of course, that meant something chocolate!  Plus, I bought some beautiful strawberries this week so I knew I wanted to incorporate those in the dessert, too.  I started off thinking about chocolate mousse, and wondered if I could use some individual Hershey's Bliss Dark Chocolates that I had on hand as the base of the recipe.  Hmmm.  Can you do that?


So that's where this recipe began. I found an old recipe for mousse and adjusted it a bit here and there until I thought it would work (and being Christmas Eve I was really hoping and praying that it would work!).

I really don't do a lot of baking, but when I do, it's got to be chocolate and this recipe turned out amazing. The cake has a smooth and creamy texture that just melts in your mouth and is so delicious, it doesn't even require frosting.  Although this cake is made in an 8-1/2 inch pan, it will easily serve 8 people, and maybe 10 if you want to go with smaller slices.

When making this Dark Chocolate Mousse Cake you'll notice there are not a lot of ingredients.  Just the basics are needed, chocolate, butter, sugar and eggs. How easy is that?  That's my kind of baking.

If possible, try to buy superfine sugar for this recipe, which can be found at most grocery stores.  Since it is more finely granulated, the superfine sugar dissolves almost instantly.  This type of sugar is also great to use when making meringues.

This is a beautiful dessert to serve for any special occasion and it is very easy to prepare.  I hope you get a chance to try our Dark Chocolate Mousse Cake this holiday season.  Enjoy!!

10-1/2 oz  Hershey's Bliss Dark Chocolates (1 bag + 8 additional pieces)
5 oz  Unsalted Butter
4 TB  Superfine Sugar
6  Eggs, separated
Butter, to grease the pan

Confectioners Sugar for Garnish
Strawberries for Garnish

Preheat oven to 350 degrees.  Butter the bottom and sides of an 8-1/2-inch spring form pan and set aside.

In a medium saucepan, melt the chocolates and butter over medium-low heat, stirring frequently until melted and smooth.  Remove pan from the heat and allow to cool for 10 minutes.

In a medium bowl whisk the eggs whites until they are stiff peaks; set aside.  In another bowl whisk the egg yolks and sugar until combined and set aside.

Once the chocolate has cooled slightly, slowly stir the egg yolk mixture into the chocolate.  When combined, use a spatula to fold the egg whites into the batter until fully incorporated.

Pour the cake batter into the prepared pan and bake on the center oven rack for about 23 - 25 minutes or until the center is just set.  (If you touch the center of the cake it should bounce back slightly.) The cake will have risen at this point, but will deflate as it cools.  (Don't panic when it begins to deflate, this is what creates the mousse texture.)

Cool the cake completely then dust with confectioners sugar and serve with sliced strawberries.

Sunday, December 22, 2013

Chocolate Dipped Strawberries

Trying to decide on a dessert for your guests can be almost as challenging as the main course.  You want to serve something a little sweet, but with everyone snacking on lots of cookies during the season, you might want to serve something that is a little less calorie-dense.  To solve that problem all you need is a little chocolate, and maybe a few pretzel rods and cookies.

Chocolate Dipped Strawberries are an easy dessert to prepare and they add a nice seasonal touch of red and green to your buffet.  To make this dessert easy to serve while your guests mingle, place the strawberries and a few coated pretzels on several small decorated plates and place them throughout your living room and dining room.  Just add a stack of cocktail napkins next to each plate and your guests can serve themselves.

The strawberries only take a few minutes to prepare and, if you need a little extra help, this is a great project for kids.



Baker's German Sweet Chocolate, broken into pieces
Fresh Strawberries, rinsed and patted dry
Pretzel Rods, broken in half or thirds
Shortbread Cookies or similar store-bought cookies

Place several pieces of chocolate in a small glass bowl and melt in the microwave at 30 second intervals, stirring after each 30 seconds, until the chocolate is smooth.  Once the chocolate is melted, allow to cool for just a few minutes, then stir again.

Use a spoon to spread the chocolate onto the strawberries, working in a circular motion.  This same method works for the pretzels, just twist the pretzels to get an even coating of chocolate, making sure not to apply the chocolate too thick.

Place the coated strawberries onto a waxed paper-lined baking sheet and refrigerate for 20 minutes or until set.  The cookies or pretzels will only take about 5 minutes to chill. Enjoy!!

Friday, December 13, 2013

Peanut Butter Brownies

We are now deep into Christmas cookie season so this recipe is just in time for your next school function or Christmas party. Every year there seems to be somewhat of an unspoken battle among Moms who bring cookies to school.  You Moms know who you are, too!  You arrive in your child's classroom with dozens of perfectly cut out gingerbread men, and sparkling iced snowflake cookies, and thumbprint cookies with just the right amount of green or red frosting in the center. Ugh! Where do you people find the time?

I admit, I am not much of a sweets baker, but I do manage to make some pretty tasty cookies on occasion like our Triple Chocolate Cookies with Peanut Butter Filling, which are a Christmas favorite.  I love to make Gingerbread Cookies, but they are all round, and if I have the time I will even frost them with some basic Royal Icing.  But, I've never had the patience to make cutout cookies.  The little gingerbread men lose their heads, the snowflakes are not symmetrical but are kind of squatty shaped and I generally end up with all round(ish) cookies that taste great but look...a bit sad.


But I'm OK with that, because I can make brownies!  Anything that I can make in one pan and cut into bars, that's a recipe for me.  Which brings me to today's Peanut Butter Brownies, which are so amazingly good.  This is a very old recipe from one of my grandmother's cookbooks.  Back in the old days they used a minimal amount of ingredients and came up with some great tasting food.

With a light peanut butter flavor and a cake-like texture, these are a nice change from the usual super-sweet chocolate brownies.  For a holiday display table dust the top of the brownies with powdered sugar and they will look nice and festive.  If you take these to a school function, (especially in Florida) tell the kids they are dusted with snowflakes and you will be the favorite Mom of the day! lol  Enjoy!!

1/4 cup  Butter
1/4 cup  Peanut Butter
1 cup  Sugar
2  Eggs, beaten
2 squares  Unsweetened Chocolate, melted
1/2 cup  Flour
1/2 tsp  Baking Powder
1/4 tsp  Salt

Preheat the oven to 350 degrees.  Line a 9 X 9 inch baking pan with parchment paper and lightly grease the paper with butter;  set aside.

Use a mixer to cream the butter, peanut butter and sugar together.

Add the eggs and melted chocolate and blend until combined, then add the flour, baking powder and salt and blend again.

Spread the batter into the prepared pan and bake for about 20 - 22 minutes or until the center is set.

Wednesday, November 13, 2013

Apple and Blueberry Crisp with Hard Cider

For me, the best thing about fall is the huge variety of apples that arrive in grocery stores. Green apples, red apples, pinkish apples.  There are so many different varieties, I can't help thinking about what to bake. The problem is, with so many different types of apples, it can be difficult to know which are best suited for cooking, such as Golden Delicious, McIntosh, Winesap or Granny Smith and which are best for eating as a snack, such as Red Delicious or Honeycrisp.


I picked up a few bags of sweet and juicy Golden Delicious apples and the slightly more tart Granny Smith apples at the store, and that's where my dessert project began.  Combining the two varieties makes a delicious apple pie, but I wanted to turn these into more of a crumble-type dessert.  Something that could be prepared and served in the same pan, but would also be suitable for a casual dinner with guests.  So with the apples in hand, I got to work on this recipe.


I decided to begin with a bottle of Angry Orchard Cinnful Apple Hard Cider.  Why cook with water when you can cook with hard cider, right?  Thanks to the good people at Angry Orchard, we got the chance to experiment with their spicy cinnamon cider and it is amazing.  By itself, the cider offers a tart apple flavor with just the right amount of cinnamon and a not-too-sweet flavor, which would be the perfect base for my crisp.  But I wanted to add a touch more sweetness to the crisp without adding more sugar.  And then I thought ..blueberries!  The berries added just enough sweet flavor and they tasted great combined with the cinnamon.

Although I don't usually cook a lot of dessert-type recipes, this one was an instant family favorite, and something we will make often in the future. It's also a great way to get your kids to eat more fruit.  (Our picky eater asked for seconds!)  This is a really easy dessert to make and can be ready to serve in about an hour.  Be sure to buy some vanilla ice cream to scoop on top.  Enjoy!!

4 TB  Unsalted Butter Butter
4  Large Apples, cored and sliced, we used 2 Granny Smith and 2 Golden Delicious
Lemon Juice
2 cups  Frozen Blueberries
1 cup  Angry Orchard Cinnful Apple Hard Cider (drink the rest of the bottle - yum!)
1/4 cup  Sugar

In a large ovenproof skillet, melt the butter over medium-high heat.  Add the sliced apples and sprinkle the apples with a splash of lemon juice so they do not discolor.  Saute for 5 minutes, stirring to coat the apples with butter and lemon juice.  Add the frozen blueberries, stir and saute for 5 minutes.

Add the cider and sugar to the skillet, and stir to combine.  Heat the mixture to a boil, reduce heat to medium-low and simmer for 20 - 25 minutes or until the apples are tender.  While the apples are simmering, prepare the crumb topping.

Crumb Topping
3/4 cup  Flour
1/4 cup  Brown Sugar
1/4 tsp Ground Cinnamon
4 TB  Unsalted Butter, melted
1/4 cup  Old Fashioned Oats

In a small bowl, combine the flour, brown sugar, cinnamon, butter and oats and stir until the mixture is crumbly.  

When the apples are tender, and the sauce has reduced by about half, lightly sprinkle the crumb mixture over the apples and blueberries.  (Since there will still be liquid in the pan, try not to press the mixture into the fruit as this can make the crisp mushy.  The crumbs should rest loosely on top of the fruit.)

Transfer the skillet to the oven and bake at 350 degrees for 20 - 30 minutes or until the topping is golden and the sauce has thickened.  Serve immediately with a scoop of vanilla ice cream or cool to room temperature before serving.  (p.s. If you are lucky enough to have any leftovers, this also makes an incredibly good breakfast the next day.)  Enjoy!!

"Disclosure of Material Connection: I received one or more of the products or services mentioned above in the hope that I would mention it on my blog.  Regardless, I only recommend products or services I use personally and believe would be good for my readers.  All opinions are mine.  I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Sunday, September 15, 2013

Vanilla Ice Cream with Peanut Butter Oreos

OK.  So, I know this is not a low calorie treat.  But, if you like to treat yourself to a really decadent dessert every once in a while, this is the one to try.  Since the weather has been unbelievably hot this week, we decided it was time for something cool for dessert.


We have this great little ice cream maker that can even be used to make fruit sorbets or frozen yogurt.  It's so much fun to use and with just a few ingredients, you can have incredible creamy ice cream at home. 

The processing time is only about 25 minutes or so, and you have delicious soft-serve ice cream.  For a firmer consistency, we like to freeze the mixture in an airtight bowl for a few hours so the ice cream is completely frozen.

Tonight we went with basic vanilla ice cream and added crumbled Peanut Butter Filled Oreos to the mixture just before the processing was complete.  After a couple of hours in the freezer, dessert was ready to serve.

1 cup  Whole Milk
3/4 cup  Sugar
2 cups  Heavy Cream
1-1/2 tsp  Pure Vanilla Extract
3/4 cup  Peanut Butter-Filled Oreo Crumbles (about 4 cookies, crushed)
Extra Oreos for Garnish

In a medium bowl, use a hand mixer to blend the milk and sugar on low speed until all of the sugar is dissolved, about 2 minutes.  Stir in the heavy cream and vanilla.

Add the mixture to the frozen ice cream bowl, turn the ice cream machine on and mix until thickened, about 20-25 minutes.  During the last 5 minutes of this process, add the cookie crumbles to the mixture.

Serve immediately with a sprinkle of crumbled Oreos.  For hard-frozen ice cream, place the soft ice cream in a plastic, air-tight bowl with a lid, and freeze for 2 - 4 hours or overnight.    Makes about 10 1/2-cup servings.

Wednesday, July 24, 2013

Chocolate-Pretzel Bar Cookies

I don't usually do a lot of baking, so when the mood strikes, I try to make something really decadent, and these cookies fit the bill.  If you can imagine a chocolate covered pretzel, dipped in cookie dough batter, then baked to a golden brown, you can only imagine how good these cookies are!
These cookies can be made with just about any type of chocolate chips, my favorite being Hershey's Dark Chocolate chips.  These chips are not as sweet as the chips you find in most cookies, and that distinct dark chocolate flavor is heavenly.  If you're making these for your kids, they might prefer the semi-sweet chips over the dark chocolate, but our family was pretty divided on which one was their favorite.  Or better yet, make two batches and everyone will be happy.  Enjoy!!

2 cups  Flour
1 tsp  Baking Soda
1/2 tsp  Salt
1-1/2 sticks  Unsalted Butter, softened
1 cup  Brown Sugar
1/2 cup  Sugar
2  Large Eggs
2 tsp  Vanilla
12 oz bag  Chocolate Chips (bittersweet, milk chocolate or semi-sweet)
1-1/2 cups  Mini Pretzels or Pretzel Sticks, chopped

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper, allowing about 1- 2 inches to drape over the ends of the sheet.  Set aside.

In a medium bowl, whisk together the flour, baking soda an salt.  In a large bowl, use a mixer to beat the butter and both sugars, until blended and creamy.  Beat in the eggs and vanilla, mixing on low speed.

Slowly add the dry ingredients to the batter, then using a spoon, stir in the chocolate and pretzels.

Spread the batter evenly onto the lined baking sheet.  Bake for 25 - 30 minutes, or until golden.  (The center will still be a bit gooey.)  Transfer the pan to a rack to cool for 5 minutes, then carefully slide the cookie off of the pan and onto the wire rack.  (Do this by lifting the edges of parchment paper at either end.)  Slice into squares and serve.  Store cookies in a sealed container for up to 1 week.

Wednesday, July 4, 2012

Marinated Strawberry Shortcakes

What could be more traditional than Strawberry Shortcakes on the 4th of July?  Strawberries are at the peak of the season right now and the ones we picked up are sweet, juicy and HUGE!  I couldn't wait to serve these on a simple pound cake, but I wanted to add just a little oomph.  Just a little something to make the strawberries shine.  The answer..was rum!

This is a short and simple recipe and can be pulled together quickly.  Since I was a little short on time, I used a pound cake mix and baked it in 2 8" x 4" loaf pans.  This way the cake cooks in just 30 minutes and you have 2 short cakes that slice up perfectly.

For the strawberries

3 Cups  Strawberries, divide in half, cut 1/2 into small pieces, the other 1/2 into larger pieces
3 TB  Sugar
1 1/2 TB  Captain Morgan's Spiced Rum
1 1/2 TB  Dark Rum

Combine the strawberries, sugar and rums in a glass dish and stir.  Allow to marinate at least 1 hour or up to 4 hours.  If you only have one type of rum that works fine also, just use 3 TB.

To serve, cut 2 slices of pound cake and place one on a plate.  Spoon 2-3 tablespoons of berries onto the cake, top with the second slice of cake and add 2-3 additional tablespoons of berries.  Top with a dollop of whipped cream and a sprinkle of powdered sugar and serve.

So simple, so quick and a great dessert for a hot summer night.  Enjoy!!

Saturday, March 17, 2012

Guinness Ice Cream and Root Beer Float

Is it possible to use Guinness in one more recipe this week?  Oh, yes!

I stumbled across some IBC Root Beer at the grocery today and since it already feels like summer here in Florida, I thought the kids might like something special to drink.  If you're going to drink root beer, IBC is the one and only choice. It has that old fashioned flavor that is just unmatched by the other brands.

When everyone spotted the root beer they immediately asked for root beer floats, which led my husband to ask if we could use the Guinness Ice Cream instead of plain vanilla.  A Guinness Ice Cream float?? Hmm, not sure, but  why not give it a try. (He does come up with some great ideas!!)

So we added 2 scoops of the Guinness Ice Cream to the glasses and topped it off with a few ounces of root beer.  The flavors combined perfectly and added a new twist to the traditional drink.  The rich, creamy ice cream and the bold flavor of the root beer made a seriously good float.  Enjoy!!

Friday, March 16, 2012

Chocolate Guinness Cake

Mmm..Chocolate + Guinness. Today is the big finale to our Guinness Three Ways Challenge and the Chocolate Guinness Cake is ready and waiting for dessert.  The aroma of this cake cooking is wonderful and makes the whole house smell like a German bakery!  Check back later for an update to our main course, Irish Lamb Stew.

This would be a great treat for St. Patrick's Day or as a special dessert for anyone who is a fan of dark beer.  The "stout" flavor is mellowed slightly by the cocoa, cinnamon and vanilla, but it is not an overly sweet cake.  Enjoy this cake with a scoop of Guinness Ice Cream, a little whipped cream or just a sprinkle of powdered sugar on top.
 
   
 
1 3/4 cup Flour
3/4 cup Natural Cocoa Powder (not Dutch processed)
1 3/4 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Ground Cinnamon
2 sticks + 5 TB Unsalted Butter, softened
2 1/4 cups firmly packed Light Brown Sugar
3 Large Eggs
1 1/2 tsp Vanilla Extract
1 1/2 cups Guinness Stout (do not include foam when measuring)
1 cup Finely Chopped Pecans, divided
Confectioners Powder for dusting, optional

Preheat oven to 325 and place oven rack in the center position. Grease the bottom and sides of a 9-inch round cake pan or a springform pan. Sprinkle the bottom of the pan with a 1/2 cup of chopped pecans.

In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and cinnamon. Set aside.

Using an electric mixer, beat the butter at medium-high speed until creamy, about 1 minute. Gradually add the brown sugar and beat at high speed until very light and creamy, about 3 minutes.

Reduce the speed to medium-low and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Add the vanilla extract and reduce speed to low. Add the dry ingredients in three batches, alternating with the stout in 2 batches and mixing until well blended. Add the remaining 1/2 cup of chopped pecans and mix just until combined.

Remove bowl from the mixer stand and stir a few times with a spatula to make sure the batter is evenly blended. Scrape the batter into the prepared pan and smooth the top.

Bake the cake for 70 to 75 minutes, until a toothpick inserted in the center comes out clean. Cool the cake in the pan and on a rack for 20 minutes.

Invert the cake onto the rack and cool completely.

Just before serving, dust the top of the cake with confectioners sugar or add a scoop of Guinness Ice Cream vanilla ice cream or some whipped cream as a final touch.

Store in an airtight container at room temperature for up to a week.

Wednesday, March 14, 2012

Guinness Ice Cream

If you like Guinness Beer, you are going to LOVE Guinness Ice Cream. We found this recipe in Food and Wine Magazine awhile back and had to try it for Al's birthday and as part of our Guinness Three Ways birthday challenge.

I did make some adjustments to the quantities so that the ice cream would work in our ice cream machine and I also added just a touch of vanilla.

The flavor is almost coffee-like,  oh and this is definitely not low calorie ice cream!  It's the real thing, full of heavy cream and egg yolks, but it's worth every decadent bite. 

The strong, malty flavor of the ice cream can only be made better by sprinkling crushed chocolate-covered pretzels on top.  Enjoy!

1 cup Guinness (you'll have to drink the remaining 4 oz!!)
1 cups Heavy Cream
1/2 cup plus 1/3 cup Whole Milk
7 Large Egg Yolks  (save the white for another dish)
1/2 cup Sugar
1/2 tsp  Vanilla Extract
Chocolate-Covered Pretzels, crushed, for topping optional



In a large saucepan, combine the beer, cream and milk and bring to a simmer over medium-high heat.  In a large bowl, whisk the egg yolks with the sugar.  Slowly add several tablespoons of the hot Guinness cream to the yolks, whisking constantly until well blended. (NOTE: Do this very slowly so the mixture will not separate. This is called tempering.)  Continue to add the warm mixture to the egg yolks until the egg yolks are thinned and you have added about half of the Guinness mixture.
Guinness Ice Cream in the works

Pour the Guinness/egg yolk mixture back into the into the saucepan and cook over medium heat, stirring constantly until it coats the back of a spoon, about 6 minutes;  do not let it boil.  You will have a custard-like consistency.

Pour the custard into a medium bowl set in a large bowl of ice water.  Let stand until the custard is cold, stirring occasionally, about 30 minutes.

Pour the custard into an ice cream maker and freeze according to the manufacturers directions.
When the ice cream process in complete, pack the ice cream in an airtight container and store in the freezer until firm, at least 4 hours.

Scoop the ice cream into bowls and top with crushed Chocolate-Covered Pretzels or Guinness Chocolate Cake.

Sunday, January 8, 2012

Banana Bread in the Bread Machine

Nothing tastes better than a slice of warm banana bread on a cold day.  Unfortunately, bread takes a little extra time to prepare and bake.  With this recipe, the bread machine will do all of the work for you and you get to enjoy all of the cinnamon-banana goodness.

A few years ago bread machines were quite trendy, but their popularity has since faded and most people pushed this handy appliance to the back of their shelves.  With winter upon us, this is a great time to pull out that bread machine and make a loaf of delicious and healthy banana bread.  By including the whole wheat flour the end result is a more compact loaf, which only intensifies the banana flavor, and increases the health benefits. 

** Bread Machine Recipe

1 cup Whole Wheat Flour
1 cup All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 cup Sugar
5 TB Cinnamon Applesauce
1 tsp Vanilla
1/2 tsp Cinnamon
2 Eggs
1 TB Hot Water
2 1/2 Large Bananas ( or 3 small bananas)
Cinnamon-Sugar Mixture

Place ingredients in the pan of a bread machine.

Select the DOUGH setting and press start. Mix the bread about 5 minutes until the bananas are well combined into the batter. If needed, use a rubber spatula to push dough from the sides of the bread pan.

After the 5 minutes, when the dough is well blended, press STOP and sprinkle the top of batter with the Cinnamon-Sugar Mixture.

Select the BAKE setting and press start. The Bake Cycle time may vary with machines, but cooking time will be about 50 - 60 minutes.

To test bread for doneness, insert a toothpick into the center of the bread. If the bread is done, the toothpick will come out clean. If there is dough on the toothpick, reset the machine and BAKE 10 to 15 minutes longer.

When the bread is completely baked, remove pan from bread machine and cool.

Monday, November 14, 2011

Baked Banana Cheesecake


Everyone loves pumpkin pie on Thanksgiving, but it's also nice to have a little something different for such a special dinner.  This Baked Banana Cheesecake can be made one day ahead and your dessert will be ready for the big day.



This cheesecake has a creamy, intensely flavored filling on an elegant macadamia nut crust. The key to a smooth cheesecake is to make sure the cream cheese is at room temperature before blending. Cold cream cheese will result in a lumpy batter. Baking the bananas brings out a deep flavor of caramelized sweetness. Be sure to include the liquid from the baked bananas in the cheesecake batter.  Enjoy!

Crust

1 1/2 cups (6 ounces) Vanilla Wafers, finely crushed
1/2 cup Macadamia Nuts, finely chopped
1/2 cup packed Brown Sugar
1/3 cup Unsalted Butter, melted

Filling

3 ripe Bananas, unpeeled
3 8-ounce packages Cream Cheese, softened
3/4 cup Sugar
5 Large Eggs
1 TB Dark Rum
1 tsp Vanilla Extract

Preheat oven to 400 and set oven rack at the lower-middle level. Have ready a 10-inch springform pan.

Baking the Bananas: Place the unpeeled bananas on a baking sheet and roast until they turn black all over, about 12 - 15 minutes. Remove from the sheet and set aside to cool. Reduce oven temperature to 350.

Assemble the Crust: Combine cookie crumbs, macadamia nuts and brown sugar in a food processor. Pulse a few times until mixture is finely ground. Pour crumb mixture into springform pan. Pour melted butter into center of crumbs and blend well with a fork, pressing the mixture evenly into the bottom of the entire pan.

Prepare Filling: With an electric mixer, beat together the cream cheese and sugar in a large bowl, scraping down the sides a few times. Add the eggs one at a time, beating well after each addition. Break the cooled baked bananas into pieces and add them to the bowl making sure to include the juice from the bananas. Add the rum and vanilla and beat until smooth.

Pour the batter into the prepared crust, smooth the top and place the pan on a baking sheet. Bake for about 1 hour or until the cheesecake is a light golden brown and begins to pull away from the sides of the pan.

Cool the cheesecake to room temperature on a wire rack, then cover and chill overnight before serving. Serve with a scoop of whipped topping and chocolate shavings, if desired.

Tuesday, September 6, 2011

Apple Crumble Muffins

This is a perfect recipe for the upcoming fall apple season. These muffins are tasty for breakfast but are also great for your kids lunchbox or as an after school snack.


With one apple and a few minutes of prep time, you can make delicious Apple Muffins that taste just like Apple Pie!

Cinnamon Crumble Topping
1/3 cup Brown Sugar
1/3 cup All Purpose Flour
2 TB Melted Butter
1/2 tsp Cinnamon

Muffin Batter
3/4 cup Brown Sugar, Packed
1/4 cup Canola or Vegetable Oil (you can also substitute applesauce for lower fat content)
1 Egg
1 tsp Vanilla
1/2 cup Milk
1 1/2 cups All Purpose Flour
1/8 tsp Salt
1 tsp Baking Soda
1 tsp Cinnamon
1 large Apple, such as Red Delicious or Granny Smith

Preheat the oven to 350 degrees. Mix the crumble topping ingredients together and set aside.

In a large bowl combine the milk, egg, vanilla, oil and sugar. In another bowl combine the dry ingredients, then add the dry ingredients to the milk/egg mixture, and blend together gently.

Next, dice the apples into very fine pieces. This will allow the apples to cook into the batter. Add the apples to the batter and stir gently until combined. Spoon into paper-lined or well-greased muffin cups, top each muffin with a teaspoonful of the cinnamon crumble mixture and bake for 25 to 30 minutes.   Makes about 12 muffins.

Monday, November 15, 2010

Pineapple Upside Down Cake

The birthday cake request this year from our youngest was for Pineapple Upside Down Cake.  This is one of my favorite cakes to make because it looks amazing and is super easy to make.  Enjoy!
  

1 box  Pineapple Cake Mix
1/2 cup Butter
3/4 cup  Brown Sugar
1 20 oz can  Pineapple Rings, drained
Maraschino Cherries for Garnish (about 6 cherries, sliced in half)

On the stovetop, using a large stainless skillet, melt the butter and add brown sugar, heating over low heat until blended and smooth.  Remove from heat.

Place about 6 - 7 pineapple rings in an even layer on the bottom of the skillet.  Place a cherry, sliced side up, inside of each ring.

Prepare cake mix according to package directions and pour batter over the pineapple rings.

Place skillet in oven and bake about 40 - 45 minutes or until a toothpick inserted in the center comes out clean. 

Allow to cool 15 minutes. Using a small knife, carefully loosen the cake from the edges, if needed, and invert cake onto a serving tray (a round pizza pan works great for this).  Serve with a scoop of vanilla ice cream.

Friday, May 7, 2010

Irish Cream Brownies


These fudgy treats are made even more enticing with just a hint of Irish Cream liquor.  

1 cup Flour
1/2 cup Unsweetened Cocoa
1/4 tsp Baking Soda
1/4 tsp Salt
1/3 cup Semi-sweet Chocolate Chips
1/4 cup Butter
1 cup Sugar
2 Large Eggs (OR 1/2 cup Egg Substitute)
1/4 cup Irish Cream
1 tsp Vanilla Extract
Cooking Spray

Preheat oven to 350 degrees.

Combine flour, cocoa, baking soda, and salt in a small bowl.

Place the chocolate chips and the butter in a large microwave safe bowl. Microwave on HIGH 1 1/2 minutes or until the chocolate chips and butter melt, stirring every 30 seconds. Cool slightly. Add the sugar, egg, Irish Cream and vanilla, stirring with a whisk to combine.

Microwave on HIGH for 1 minute or until sugar disolves, stirring every 30 seconds. Fold in the flour mixture, stirring just until moist.

Coat a 9-inch square baking dish with cooking spray, add batter and spread batter in a thin layer, spreading into the corners. Bake at 350 degrees for 20 minutes or until a wooden toothpick comes out almost clean. Cool on a wire rack.

* NOTE: Avoid cooking until the toothpick comes out clean, as this will produce an overcooked brownie.

Balsamic Strawberries

This simple dessert works great for an elegant dinner when served in long-stemmed glasses.

1 TB Butter
2 cups Fresh Strawberries, hulled and halved
1/4 cup Sugar (or Splenda)
1 TB Top-Quality Balsamic Vinegar
8 scoops low-fat Vanilla Ice Cream 

Melt butter in a large skillet over medium heat. Add the strawberries, sugar and vinegar. Cook until the strawberries are heated through and darkened to a ruby red.

Place 2 scoops of ice cream into each dessert bowl or stemmed glass. Spoon strawberries over the ice cream and serve.