Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Wednesday, July 13, 2016

Strawberries and Cream Tart / #Ultimate Recipe Challenge


Sometimes food becomes coupled with other food, and it turns out to be a perfect match made in culinary heaven. That is how I feel about this Strawberries and Cream Tart. Of course, strawberries are a great match to lots of foods. But, I am talking about the "perfect" match. The creamy, tart, chocolatey flavors that exist only when you are taking a bite of the perfection that is known as this Strawberries and Cream Tart!
This tart is deceiving, as it is so very simple to make, and it comes together quickly. It should be made ahead of time, it only requires a few ingredients, and there are no last minute preparations needed! Your family will love it and your guests will be in awe!
Today I am participating in the #Ultimate Recipe Challenge. All the recipes have a strawberry theme. When you are done reading my recipe, please scroll down and enjoy all the other strawberry recipes!
 
Strawberries and Cream Tart
(printable recipe)
Makes 1 mini tart

2-3 Chocolate Graham Crackers, crushed into crumbs
1/4 cup Butter, melted
1 cup Heavy Whipping Cream
1/4 cup Sugar
7-10 large, fresh Strawberries


Pour the whipping cream in a large mixer. Start the mixer and mix on high speed. Add the confectioner's sugar. If you only have granulated sugar, you can use it. Continue to mix until stiff peaks begin to appear. It may take a bit longer if you are using granulated sugar. Set in fridge.
 
Mix the crushed graham crackers and the butter. You might not need the entire 1/4 cup of butter, so add it a little at a time, and mix before adding more. One you have the consistency you are happy with, place the graham cracker in the tart and move it around to fit the bottom and up the sides. Take 2 small scoops of the whipped cream and place in the tart.
Spread the whipped cream around the bottom of the tart.
 Slice a strawberry, so the slices fill the tart pan.
Add a layer of whipped cream, covering the strawberries. Cover the whipped cream with a layer of sliced strawberries.
Cover the strawberries with another layer of whipped cream. This is the top layer. 
 Decorate the top layer with strawberry slices and a whole strawberry in the center.
Refrigerate the tart until you are ready to serve. A few hours in the refrigerator allow the cream to saturate the graham crackers a bit, giving them a fantastic flavor. Cut into slices to serve.
 Enjoy!










Sunday, July 10, 2016

Tropical Fruit Cups / #SundaySupper

This week at Sunday Supper we are celebrating coconut and National Pina Colada Day, which happens to be today! So, Happy National Pina Colada Day!
I made some Tropical Fruit Cups topped with a Pina Colada Sauce to get into the spirit of things. These fruit cups are made with flaked coconut, they have a little tapioca pudding in them topped with shredded pineapple and some yummy Pina Colada Sauce. I know you will love them!
 Tropical Fruit Cups

Makes 6 cups

1 cup Coconut  Flakes
1/4 cup Sugar
1/8 cup + 1 tablespoon Flour
1/2 teaspoon Vanilla Extract
1 Egg Whites
Tapioca Pudding
Pina Colada Mix
1 tablespoon Flour
1/4 cup Coconut
6 Maraschino Cherries


Preheat oven to 375 degrees.

Mix together the coconut flakes, sugar, flour, vanilla and egg white.
Grease the sides and bottom of 4 cups of the tins. Place 1 1/2 tablespoons of the mix into each of the 4 cups. Spread the mix across the bottom and up the sides.  
Bake for 10 minutes, then cool completely on rack.
Make tapioca according to the package directions on the tapioca pearls, or buy premade tapioca if you prefer. 
Make pina colada sauce by heating up the pina colada mix in a shallow pan. While it is heating, make a roux by placing flour in a small bowl. Add a teaspoon of water to the flour and mix together. This is your roux. Continue to heat the mix, as you add the roux to the pina colada mix. The roux will start to heat and become part of the sauce. As it heats it thickens the mix to make it into a sauce.
Place the coconut into a small frying pan. Heat on medium. As the pan heats up, it will toast the coconut. As it does, make sure to stir the coconut so that it all gets toasted.
Build the cups by first adding the tapioca to the cup. Top it with shredded pineapple, add the pina colada sauce, and then the shredded coconut. Top with a cherry. 


Thanks for joining me today! I hope you enjoy this Pina Colada recipe!




Thank you to Constance from Cosmopolitan Cornbread for hosting today's tasty event. Stop by and visit her blog for lots more wonderful recipes!
Make sure to check out what all the other Pina Colada inspired recipes from the rest of the  SundaySupper family!


Great Starts
Dive in with Sides and Appetizers
Coco-Nutty Main Dishes
"Col-lots-a" Desserts
Sweet to Sip Beverages
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Wednesday, June 29, 2016

Cookie Butter and S'mores Mousse Cups

When I plan parties, I like to make food that is different from previous get-togethers, and unique enough to be remembered. So I have spent a lot of time getting a menu together for the upcoming 4th of July holiday. These Cookie Butter and S'mores Mousse Cups are a mix of two of my family's favorite flavors. S'mores because it's a reminder of summer fun! Just one taste and memories of past summers flood my mind. The cookie butter is a new family favorite, that definitely adds a distinct flavor, and I think you are going to like it in this dessert!

S'mores Cookie Butter Mousse Cups
(printable recipe)
Makes 4, 4 ounce cups
5 Graham Crackers, crushed
1 cup Heavy Whipping Cream 
6 ounces Milk Chocolate -chopped
1/2 cup Whole Milk
6 ounces Cookie Butter
Marshmallow Cream
Mini Marshmallows
Graham Cracker Sticks

Crush the graham crackers in a food processor or place them in a plastic ziplock bag, let out the air, and roll over them with a rolling pin. Set aside.
Whip the heavy whipping cream until soft peaks develop. There is no need to add sugar to the whipping cream. Set in the fridge for a few minutes.
Chop the milk chocolate and melt in a double boiler. Once it is melted, heat the milk in the microwave until it is warm. Level 5 for 30 seconds is good, but your microwave may be different. You want the milk hot, but not boiling. Pour the hot milk into the chocolate, stirring constantly until the milk is integrated into the chocolate. It will be soupy. Turn heat off on the stove.
Take 1/4 cup of the whipped cream and set aside. Fold the rest of the whipped cream into the chocolate mix. Let the mix cool slightly, then place it into a pastry bag, and refrigerate it for at least an hour. I did not cut the pastry bag at the bottom. Do that right before we put the chocolate mix into the serving cups. All the mix fit into the bag and then I folded the bag down and used a chip clip to hold it closed. That way it won't leak out. I put it in a big cup and set it in the fridge. 
 Place the cookie butter in a bowl and add the 1/4 cup of whipped cream you put aside. Mix together thoroughly.    
Place some of the crushed graham crackers in the bottom of each cup. Add 1/4th of the cookie butter mix on top of graham crackers into each cup.
Add another layer of crushed graham crackers on top of the cookie butter. Then add a layer of the chocolate mousse. Top the mousse with a scoop of marshmallow cream, and then add some mini marshmallows on the top. Use a lighter or a kitchen torch to toast the marshmallows and the marshmallow cream. Add a graham cracker stick to the cup.
Enjoy!

Thanks for joining me today! 

Here are some other 4th of July recipes you might enjoy!:




 
 



 
 

Sunday, June 26, 2016

S'mores Waffles / #SundaySupper

Do you like your waffles sweet or savory? I am partial to the sweet ones, which is how I came to make these S'mores Waffles! I baked graham cracker waffle sticks, stuffed them with roasted mini marshmallows, and drizzled them with a creamy chocolate ganache. S'mores for dessert, rain or shine!
Today the #SundaySupper family is celebrating waffles, and you are going to love all the variety!
S'mores Waffles

1 3/4 cup Flour
1 tablespoon Baking Powder
1/3 cup Sugar
4-5 tablespoons Graham Crackers~crushed
Pinch of Salt 
2 Eggs
1 3/4 cups Whole Milk
1/2 cup Cooking Oil
Mini Marshmallows
4 ounces Milk Chocolate
2 ounces Heavy Whipping Cream

Mix together the flour, baking powder, sugar, graham crackers and salt. Make a well in the bowl with the mix. Set aside.
 Divide the eggs, and place the yolks in a bowl. Beat them a little. Add the milk and oil. Stir together. Pour into the well in the bowl with the dry ingredients. Stir until moistened. The batter will be slightly lumpy.
 Place the egg whites in a small bowl. Beat egg whites until stiff peaks form. Gently fold the egg whites into the bowl of batter. Don't overmix.
 Heat up the waffle iron. Make the waffles according to the instructions with the iron. Let the waffles cool.
 Use a double boiler to heat and melt the milk chocolate. As the chocolate melts, heat the heavy whipping cream in the microwave to a warm, but not hot temperature. Add the cream to the melted chocolate and stir it together.
 Use a kitchen torch to roast the mini marshmallows. You will need one marshmallow for each section of each waffle stick, plus a few for the plate.
 
Place a marshmallow into the cavities on one side of the waffle stick.


Build up the waffles on the plate to resemble a campfire. 

 

Add some additional marshmallows and drizzle with ganache.
Enjoy!

Thank you for stopping by and joining me today! Scroll down to see all the sweet and savory recipes from the SundaySupper family!




A big shout out and a thank you to Sue Lau from A Palatable Pastime for hosting these tasty creations today!

Sweet and Sinful:
Savory Brinner Winners:
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement
 

Sunday, June 19, 2016

Pineapple Upside Down Cake / #SundaySupper

Are there some recipes that you miss, or some that you haven't thought about in a quite a while? You know what I'm talking about? The ones that your grandmother or your aunts, used to make for family gatherings, and you might talk about them sometimes, but it has been a while since you actually had any to eat. Well, today for #SundaySupper we are talking about those ~Nostalgic Summer Recipes!
For me, that means Pineapple Upside Down Cake. One of my long time favorites, but one I hardly ever make. I loved the sweet tanginess of the pineapple rings and the crunch of the cherries mixed with that melted brown sugar. Heavenly! But I thought it might be time for a slight update. So I made the cakes in mini size, used shredded pineapple and chopped cherries, and let the cake sit on a bed of pineapple juice with a drizzle on top. A kind of Pineapple Upside Down Cake 2.0! I hope you like the upgrade!


Mini Pineapple Upside Down Cake
Makes 4 mini cakes
1 1/2 cups Buttermilk Baking Mix
1/2 cup Sugar
1/2 cup Milk
2 tablespoons Shortening
1 teaspoon Vanilla
1 Egg
2 tablespoons Butter
4 tablespoons Brown Sugar
1 can Crushed Pineapple
1 jar Maraschino Cherries
1/4 cup Powdered Sugar
1-2 pineapple juice
4 mini Cheesecake Pans


Preheat oven to 350 degrees.

Mix together the baking mix, sugar, milk, shortening, vanilla and egg. 
Melt the butter and distribute it evenly into the four pans. Swish it around to cover the bottom and some of the sides.
Add some of the shredded pineapple into the pan, lightly covering the brown sugar. Cut one marashino cherry for each cake. Chop the cherry into 8 small pieces, and sprinkle onto the pineapple.
Fill the pan halfway with the batter. Bake for 15-20 minutes. Let cool for 10 minutes. 
 Remove from pan and let cool completely.
Mix together the powdered sugar and the pineapple juice. Add the juice a little at a time until the mix is slightly thickened. Place a circle of juice mix on the middle of serving plate. Place upside down cake on top of mix. Drizzle cake with juice mix. Sprinkle plate with pineapple and cherry pieces.
Enjoy your Pineapple Upside Down Cake!

Thank you to Coleen from The Redhead Baker for hosting today's fun and tasty trip down memory lane!

There are a lot more recipes to see! Scroll down and check out what the rest of the #SundaySupper family prepared for today!

Beverages Breakfast Appetizers Main Dishes Side Dishes Desserts Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.