DESSERT

FROZEN SMORES PARFAITS RECIPE

Ingredients:

2 large frozen bananas
3 Tablespoons cocoa powder
2 Tablespoons fluff OR 1/4 cup miniature marshmallows
2 graham crackers

Directions:

Throw the frozen bananas into a food processor and turn it on. Blend until creamy.
Add in the cocoa powder and pulse until it’s mixed in.
Scoop the chocolate-banana mixture into the glasses.
Finish with a tablespoon of Fluff or marshmallows and graham crackers. Serve immediately.

******************

Source (credit): http://www.thewannabechef.net/2011/07/18/healthy-frozen-smores-parfaits/

FROZEN SMORES PARFAITS RECIPE

DESSERT

ST. PATRICK'S DAY TRIFLE

Ingredients:

    1 chocolate cake, baked
    1 (4 ounce) package of instant vanilla pudding
    Green food coloring
    1 (4 ounce) package of instant chocolate pudding
    1 bottle Irish cream coffee creamer
    1 bag of mint chocolate chips
    1 tub of whipped topping

Directions:

Place the chocolate cake on a cookie sheet and poke holes in it using a fork. Drizzle a little bit of Irish cream creamer over the cake. Place the cake in the refrigerator for about 30 minutes.

Meanwhile, mix the puddings in separate bowls according to the directions on the package and add a few drops of food coloring to the vanilla pudding until it turns the color of green you desire.

Place about 2 teaspoons of pudding in the bottom of tall dessert glasses. Cut the cake into small pieces and add a layer of cake to each dessert glass. Then, make a layer of about 2 teaspoons of chocolate pudding, a layer of 2 teaspoons of whipped topping and add a sprinkling of mint chocolate chips. Repeat the layers. Then top with whipped topping and a sprinkling of mint chocolate chips. Allow to chill and set in the refrigerator for about 30 minutes.

Makes about 5 servings

******************

Source (credit):http://st-patricks-day.holidayscentral.com/food-and-recipes/st-patricks-day-trifle#.US0Uj2fDGpA

ST. PATRICK'S DAY TRIFLE

DESSERT

QUICK CHERRY TURNOVERS RECIPE

Ingredients:

    1 tube (8 ounces)
    refrigerated crescent rolls
    1 cup cherry pie filling
    1/2 cup confectioners' sugar
    1 to 2 tablespoons milk

Directions:

Unroll crescent roll dough and separate into four squares; place on an ungreased baking sheet. Press seams and perforations together. Spoon 1/4 pie filling in one corner of each square. Fold to make triangles; pinch to seal.
Bake at 375° for 10-12 minutes or until golden. Combine sugar and milk to achieve drizzling consistency. Drizzle over turnovers; Serve warm. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 359 calories, 12 g fat (3 g saturated fat), 1 mg cholesterol, 459 mg sodium, 56 g carbohydrate, trace fiber, 4 g protei

******************

Source (credit): http://www.tasteofhome.com/Recipes/Quick-Cherry-Turnovers

QUICK CHERRY TURNOVERS RECIPE

DESSERT

CHOCOLATE POTS DE CRÈME RECIPE

Ingredients:

1 1/2 cups heavy cream
1/2 cup whole milk
4 ounces bittersweet chocolate, finely chopped
4 egg yolks
3 tablespoons sugar
1/8 teaspoon kosher salt

Topping

Whipped cream

Directions:

Preheat oven to 300 degrees.

In a heavy saucepan, bring cream and milk to a boil. Remove from heat; whisk in chopped chocolate until smooth.

In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.

Divide mixture among 2- to 4-ounce espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on center rack of oven. Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use a fork to prick holes in foil.

Bake until edges are lightly set (lifting foil to check) but center is still jiggly (it will set as it cools).

Transfer cups to a wire rack to cool completely (30 to 35 minutes). Refrigerate at least 3 hours before serving with whipped cream.

******************

Source (credit): http://today.ttu.edu/2010/02/valentines-day-recipe-from-chef-rockwell

CHOCOLATE POTS DE CRÈME RECIPE

DESSERT

LEMON COCONUT CUPCAKES RECIPE

Makes more than enough for 20 mini cupcakes

Ingredients:

80g butter
95g sugar
2 eggs
1 tsp vanilla extract
1 tsp lemon extract
1 tbs lemon juice
100ml milk
130g plain flour
1 tsp baking powder, sifted with flour
60g grated coconut

{Ingredients: for CREAM CHEESE WHIPPED CREAM FROSTING}

100g cream cheese, softened
80g caster sugar (more or less according to preference)
1 tsp vanilla extract
1/4 tsp lemon extract (optional)
yellow food coloring (optional)
180ml whipped cream

Directions:

Cupcakes

Cream butter and sugar till pale and fluffy.
Gradually add eggs and extracts, and mix till thoroughly combined.
Add lemon juice and milk and mix well.
Mix in flour and baking powder on low speed till just combined.
Then fold in grated coconut till evenly distributed.
Fill baking cups till about 80% full.
Bake at 150*C for 15-18 min till done.
Cool completely before frosting.

Frosting

Combine cream cheese, half of the sugar, extracts and food coloring.
Whisk or cream until smooth. Set aside.

In another bowl, whisk whipping cream and the remaining half of sugar until stiff peaks form.

Gently fold whipped cream into cream cheese till evenly combined.
Transfer to a piping bag attached with your preferred piping tip and decorate your cupcakes!

******************

Source (credit): http://thebatterbaker.blogspot.com/2012/08/lemon-coconut-cupcakes.html

LEMON COCONUT CUPCAKES RECIPE

DESSERT

ANGEL FOOD CAKE W/MINI CHOCOLATE CHIPS RECIPE

Ingredients:

1 1/2 cups of powdered sugar

1 cup cake flour

1/4 cup mini chocolate chip morsels, plus more for garnish (optional)

1 1/2 cups egg whites (approximately 12) – Tip: Egg whites whip-up best at room temperature – separate the eggs ahead of time & leave at room temperature for an hour.

1 1/2 tsp. cream of tartar

1 cup granulated sugar

1 1/2 tsp vanilla

1/2 tsp almond (optional – substitute any flavor or more vanilla)

1/4 tsp salt

Directions:

1. Whisk together the powdered sugar, flour, and mini chocolate chips. Set flour mixture aside.

2. In a stand mixer (or in a 3 qt. bowl with a hand mixer) on medium speed beat the egg yolks & cream of tartar until foamy. Then, with the mixer on high speed, beat in the sugar 2 Tbl. at a time adding the vanilla and almond extract with last 2 Tbl of sugar. Continue beating the egg mixture until it forms stiff peaks and is glossy (forming a meringue).

3. Gradually fold the flour mixture into the meringue 1/4 cup at a time, just until it disappears. Add the batter into an ungreased 10 x 4 tube pan. Gently cut through the batter with a metal spatula.

4. Bake until the cracks on top feel dry and the top springs back when lightly touched. 30 to 35 minutes (I baked mine 30 with the chocolate chips and it was NOT enough time). Invert the pan onto a heatproof funnel (a filled bottle works, too). Let it hang until cool. Remove from pan and serve with fresh whipped cream or as is.

******************

Source (credit): http://baking4six.wordpress.com/2011/07/18/angel-food-cake-wmini-chocolate-chips/

ANGEL FOOD CAKE W/MINI CHOCOLATE CHIPS RECIPE

DESSERT

PEACH CRUMBLE RECIPE

Ingredients:

2 1/2 to 3 pounds fresh peaches, peeled, pits removed, sliced
1/4 cup brown sugar
1 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg, beaten
1/2 cup butter, melted

Directions:

Combine sliced peaches and brown sugar, stirring well to blend. Pour into a buttered 11- x 7-inch baking dish.
Combine the flour, granulated sugar, salt, and cinnamon, stirring to blend well. Add the beaten egg, stirring lightly with fork until mixture is crumbly. Sprinkle the crumb mixture evenly over the peaches then drizzle with the melted butter. Bake the peach crumble at 375° for 40 to 45 minutes, or until lightly browned. Serve warm drizzled with heavy cream, a dollop of whipped cream, or a scoop of vanilla ice cream.

******************

Source (credit): http://southernfood.about.com/od/peachcakes/r/peach-crumble.htm

Picture Source (credit): http://staff.pausd.org/~cbly/1web_design/09_10/final7/sabrina/desserts.html

PEACH CRUMBLE RECIPE

DESSERT

MINI LEMON MERINGUE PIE RECIPE

Ingredients:

8 mini pie crusts

Filling
1 cup sugar
1/4 teaspoon salt
1 1/4 cups water
1/4 cup cornstarch
Juice and zest from 3 medium lemons
2 tablespoons unsalted butter, cut into pieces
5 large egg yolks

Meringue
5 large egg whites, at room temperature
1/2 teaspoon cream of tartar
3/4 cup superfine granulated sugar

Directions:

Thaw and bake the pie crusts according to package instructions.
Preheat oven to 325°F.
Combine sugar, salt and 1 cup water in a heavy saucepan over high heat and bring to a boil. Meanwhile, mix cornstarch with 1/4 cup water until smooth. Gradually whisk into the boiling mixture. Stir constantly and boil until very thick. Remove from heat and stir in lemon rind and butter.
Whisk the egg yolks and lemon juice together. Whisk in about 1 cup of the hot mixture, then add back to the pan and simmer while whisking for about 2-3 minutes. Cover with wax paper to keep hot.
Meringue: Place the egg whites in a large bowl, and beat until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the sugar, beating until stiff peaks form.
Using a spoon, place dollops of the meringue over the entire surface of the hot lemon filling, starting at the outer edge and coming right up to the crust. With the back of the spoon, gently press down on the meringue to get rid of any air pockets. Use the tip of a knife to make decorative peaks.
Bake for 10 minutes until meringue is lightly browned. Let set at least one hour before serving.

******************

Source (credit): http://butterybooks.com/desserts/mini-lemon-meringue-pie-recipe/

MINI LEMON MERINGUE PIE RECIPE

Subscribe to: Posts ( Atom )