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

Thursday, March 9, 2017

Magical Green Leprechaun Dessert Dip!

It is always fun to celebrate St. Patrick's Day with food and it is even more fun when the food is green! A few weeks ago I found some chocolate graham cracker sticks at the grocery, and I have been anxiously waiting to use them in this Magical Green Leprechaun Dessert Dip! This dip comes together quickly, and it is very tasty, and slightly addicting! It would make a great addition to a St. Patrick's Day celebration, and you might even catch a Leprechaun!
Magical Green Leprechaun Dessert Dip
(printable recipe at end of post)

1 cup Heavy Duty Whipping Cream
2 tablespoons Sugar
8 ounces Cream Cheese, softened
8 ounces Mascarpone Cheese, softened
2 tablespoons Vanilla
Kelly Green Food Color
Chocolate Graham Cracker Sticks
Gold Sprinkles

Whip the whipping cream, adding the sugar as it whips, until it is stiff. Set aside.
Whip the cream cheese and mascarpone cheese together with a mixer. 
Add the whipping cream to the cream cheese and mascarpone.  Mix in the vanilla, and the green food color.
Sprinkle top of dish with gold, sparkly sprinkles. Serve with chocolate graham cracker sticks. Have fun! 
Thanks for stopping by today!


print recipe

Magical Green Leprechaun Dessert Dip

prep time: 15 MINScook time: 25 MINStotal time: 40 mins

INGREDIENTS:

  • 1 cup Heavy Duty Whipping Cream
  • 2 tablespoons Sugar
  • 8 ounces Cream Cheese, softened
  • 8 ounces Mascarpone Cheese, softened
  • 2 tablespoons Vanilla
  • Kelly Green Food Color
  • Chocolate Graham Cracker Sticks
  • Gold Sprinkles

INSTRUCTIONS:

  1. Whip the whipping cream, adding the sugar as it whips, until it is stiff. Set aside.
  2. Whip the cream cheese and mascarpone cheese together with a mixer.
  3. Add the whipping cream to the cream cheese and mascarpone. Mix in the vanilla, and the green food color.
  4. Sprinkle top of dish with gold, sparkly sprinkles. Serve with chocolate graham cracker sticks. Have fun!
Created using The Recipes Generator




 

Wednesday, March 1, 2017

Double Chocolate Mini Cakes

What do you do when you want a special dessert for your anniversary, but you are dieting and don't want to over indulge? You make these Double Chocolate Mini Cakes, use two of them and put the rest in the freezer! 
A couple weeks ago, a friend asked me to make a special dessert for her husband to go with the dinner she was preparing. Her only request-No leftovers! She only wanted enough dessert so that she and her husband would eat it after dinner, and there would be no more to snack on, so they could get right back to their dieting. I completely understood! 
So I came up with these Double Chocolate Mini Cakes, and they were a hit! These cakes might be mini, but they pack an incredibly indulgent punch that will satisfy any chocolate craving! I topped them with a double chocolate drizzled strawberry because, well, it's a double chocolate drizzled strawberry!!! Hope you like this!

Double Chocolate Mini Cakes
{printable recipe at end of post}  
 1 cup Butter
3 cups Sugar
4 Eggs-divided
1 cup Cocoa Powder
4 cups Flour
3 teaspoon Baking Soda
1/2 teaspoon Salt
2 cups Buttermilk
2 teaspoon Vanilla
Strawberries (1 small berry for each cake)
Milk Chocolate (1 cup melted )
White Chocolate (1/2 cup chips)

Preheat oven to 350℉.

Prep your baking pan by applying shortening or pan prep to each individual cake cavity. The pan I used has bottoms that are removable, but this recipe will also work in a mini cupcake pan. You will not need to flour the pan.
Cream the butter until it is thick and creamy. Add sugar a little at a time, until it is light and fluffy.

Divide the eggs. Place the whites to the side. Whisk the yolks, then add to the mixing bowl and mix together.
Pour the cocoa powder into a separate bowl. A bowl that has measurements on it will work best. Add just enough water to make a thick paste. Mix together until smooth. The amount of water you will use will vary depending on the type of cocoa powder. Start off by using a very small amount, adding more until you are satisfied that it is thick and paste like.
Now add more water until you have 2 cups of the cocoa mix. 
Mix the cocoa mix in with the creamed butter, sugar and egg yolks. Take the egg whites that you set aside earlier, and beat until they have stiff peaks. Set aside.
In a separate bowl, mix together the flour, baking soda and salt. In another bowl, add the vanilla and the buttermilk. Start adding the flour mix to the butter mixture, alternating with the buttermilk.  Mix thoroughly. Fold in the egg whites. 
 Fold batter into your prepared pan. Bake for 15-20 minutes. When done, remove from pan and cool completely.
Chop up chocolate and melt in a double boiler. Melt white chocolate also. I used Trader Joe's Milk Chocolate, and their white chocolate chips.
Wash and dry strawberries. Place on tray. Using a fork or knife, drizzle milk chocolate over strawberries. Place tray in fridge. Once milk chocolate has set, drizzle white chocolate over berries. Let set.
Once cakes are cooled, slice them in half as shown. Place a large spoonful of melted chocolate on top of the bottom piece. Top it, then place another large spoonful on top of it. Let it drizzle down the side.
Decorate the plate with drizzled chocolate and serve to those you love!
Thanks for joining me today!


print recipe

Double Chocolate Mini Cakes

INGREDIENTS:

  • 1 cup Butter
  • 3 cups Sugar
  • 4 Eggs-divided
  • 1 cup Cocoa Powder
  • 4 cups Flour
  • 3 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 cups Buttermilk
  • 2 teaspoon Vanilla
  • Strawberries (1 small berry for each cake)
  • Milk Chocolate (1 cup melted )
  • White Chocolate (1/2 cup chips)

INSTRUCTIONS:

  1. Preheat oven to 350℉.
  2. Prep your baking pan by applying shortening or pan prep to each individual cake cavity. The pan I used has bottoms that are removable, but this recipe will also work in a mini cupcake pan. You will not need to flour the pan.
  3. Cream the butter until it is thick and creamy. Add sugar a little at a time, until it is light and fluffy.
  4. Divide the eggs. Place the whites to the side. Whisk the yolks, then add to the mixing bowl and mix together.
  5. Pour the cocoa powder into a separate bowl. A bowl that has measurements on it will work best. Add just enough water to make a thick paste. Mix together until smooth. The amount of water you will use will vary depending on the type of cocoa powder. Start off by using a very small amount, adding more until you are satisfied that it is thick and paste like.
  6. Now add more water until you have 2 cups of the cocoa mix.
  7. Mix the cocoa mix in with the creamed butter, sugar and egg yolks. Take the egg whites that you set aside earlier, and beat until they have stiff peaks. Set aside.
  8. In a separate bowl, mix together the flour, baking soda and salt. In another bowl, add the vanilla and the buttermilk. Start adding the flour mix to the butter mixture, alternating with the buttermilk. Mix thoroughly. Fold in the egg whites
  9. Fold batter into your prepared pan. Bake for 15-20 minutes. When done, remove from pan and cool completely.
  10. Chop up chocolate and melt in a double boiler. Melt white chocolate also. I used Trader Joe's Milk Chocolate, and their white chocolate chips.
  11. Wash and dry strawberries. Place on tray. Using a fork or knife, drizzle milk chocolate over strawberries. Place tray in fridge. Once milk chocolate has set, drizzle white chocolate over berries. Let set.
  12. Once cakes are cooled, slice them in half as shown. Place a large spoonful of melted chocolate on top of the bottom piece. Top it, then place another large spoonful on top of it. Let it drizzle down the side.
  13. Decorate the plate with drizzled chocolate and serve to those you love!
Created using The Recipes Generator

Thursday, January 26, 2017

Chocolate Cherry Bread Pudding

During the winter months, do you ever crave fruits that are unavailable, or so you think? This was the case with the fresh cherries I craved and desperately wanted to use to bake this Chocolate Cherry Bread Pudding. I love fresh cherries, and I was so sure it would be quite a while until I could buy them. But about 2 weeks ago, as I walked into the grocery, I found them! I had no idea I would be able to find fresh cherries during the winter months! I was so excited because I had this idea to make a bread pudding with some left over bread I had, and I wanted to make it with a Valentine's Day theme! I thought about several ways to put the bread pudding together. I know I needed chocolate, of course, and something red. So I had that handled. But should I make the bread chocolate? What kind of chocolate? Should I cut the cherries? Should I slice or chop them? Will the left over cuban bread I have work ok?
So, I gathered all my ingredients together, looked through a few web pages, and a couple cookbooks. I have made bread pudding a few million times, but I wanted to know the best way to use the chocolate. Should I melt it over the bread and mix it in? Should I drizzle it over the baked bread pudding? Should I dip the cherries in it first?  And the cherries. Should I use them whole? Cut them in half? Cook them to make a juice?
So what did I end up with?  A bread pudding with pockets of chocolate, flavor bursts of whole fresh cherries,and raw sugar sprinkled over the top for a surprise little crunch. It is amazing, and a great dessert to bake for Valentine's day! It is easy to make and I know you will love it!

 Chocolate Cherry Bread Pudding
(printable recipe at end of post)
(makes 6 servings)
5-6 cups stale Bread, chopped into cubes
2 teaspoon Butter
12 ounces Fresh Cherries
6 ounces Milk Chocolate 
2 cups Milk 
4 eggs
1 teaspoon Vanilla
2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/3 cup Raw Sugar 

Cut bread in to small bite size pieces. Butter a 2-3 quart dish, and place bread cubes in dish. Set aside.
Wash and pit the cherries. Set aside.
Chop chocolate into small pieces. I used the Milk Chocolate bar from Trader Joe's. Set aside.
Mix together the milk, eggs, vanilla, cinnamon and nutmeg.
Distribute the cherries and chocolate chunks in the dish with the bread and mix thoroughly.
Sprinkle the sugar onto the bread pudding mix. Pour the milk mix over the bread. Press the bread, cherries and chocolate down in to the milk mix if needed.
Bake at 350℉ for 30-40 minutes. Make sure the custard has set up. You can test it by sticking a toothpick into the mix. If it is not ready, cook a little longer, in 10 minute intervals. 
Let cool or enjoy it hot! It tastes great either way!
Thanks for joining me today! I hope you will try this Chocolate Cherry Bread Pudding! 

Here are some other ideas for Valentine's Day that you might enjoy!:



print recipe

Chocolate Cherry Bread Pudding

prep time: 30 MINScook time: 40 MINStotal time: 70 mins

INGREDIENTS:

  • 5-6 cups stale Bread, chopped into cubes
  • 2 teaspoon Butter
  • 12 ounces Fresh Cherries
  • 6 ounces Milk Chocolate
  • 2 cups Milk
  • 4 eggs
  • 1 teaspoon Vanilla
  • 2 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/3 cup Raw Sugar

INSTRUCTIONS:

  1. Cut bread in to small bite size pieces. Butter a 2-3 quart dish, and place bread cubes in dish. Set aside.
  2. Wash and pit the cherries. Set aside.
  3. Chop chocolate into small pieces. I used the Milk Chocolate bar from Trader Joe's. Set aside.
  4. Mix together the milk, eggs, vanilla, cinnamon and nutmeg.
  5. Distribute the cherries and chocolate chunks in the dish with the bread and mix thoroughly.
  6. Sprinkle the sugar onto the bread pudding mix. Pour the milk mix over the bread. Press the bread, cherries and chocolate down in to the milk mix if needed.
  7. Bake at 350℉ for 30-40 minutes. Make sure the custard has set up. You can test it by sticking a toothpick into the mix. If it is not ready, cook a little longer, in 10 minute intervals.
  8. Let cool or enjoy it hot! It tastes great either way!
Created using The Recipes Generator
.


Sunday, December 4, 2016

Layered Gingerbread Cake with Eggnog Frosting / #SundaySupper

 I have heard that some people don't like eggnog, but I don't know who these people are. I have never met anyone who doesn't love the rich creamy taste of the nog! (That's what we call it here.) I wish everyone loved it like I do, because they would be so happy that today I have a Layered Gingerbread Cake with Eggnog Frosting for you! It is a perfect holiday party cake, Christmas dinner cake, or office party cake, Four layers of gingerbread cake, each layer drizzled with eggnog frosting for a decadent holiday treat!

 Layered Gingerbread Cake w/ Eggnog Frosting  

(printable recipe at end of post) 

3 Cups Flour
1 1/2 teaspoon ground Cinnamon
1 1/2 teaspoon ground Ginger
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 cup Shortening
1/2 cup packed Dark Brown Sugar
2 Egg
1 cup Molasses
1 cup Water

Frosting
1/3 cup Butter 
3 1/2 cups Confectioner's Sugar
1/2 cup Egg Nog
Peppermint Chips


Add the flour, cinnamon, ginger, baking powder, and baking soda to a medium bowl. Whisk ingredients together. Set aside.
In a large mixing bowl, add the shortening. Beat for 30 seconds on medium speed. Add the brown sugar and mix together.
Add egg and molasses. Mix for 1 minute. Add flour mix and 1/2 cup of water alternately to the egg and molasses mix. Beat on low after every addition, just until combined. Don't overmix.
Pour batter into a greased only pan. I used a 5 1/2" round x 1 3/4 tall pan. You will need to bake 2 cakes in this pan. Bake 20-30 minutes. Remove from oven and let cool completely.
After both cakes are done and cooled, cut the cake so that each layer is even. I cut each layer into 1/2" high cakes.
Make frosting by creaming the butter for 30 seconds. Start adding the confectioner's sugar, after it is sifted, a little at a time.The frosting will start to get very thick. Start adding the egg nog, just a little at a time, mixing after each addition. The ingredient amount is listed as a 1/2 cup, but you might need a bit more or less, so add carefully. The frosting should drizzle from a spoon, but not too quickly, to be the correct consistency. 
Drizzle cake with frosting and garnish top layer.
Thank you for joining me today! I am so glad you dropped by!

For more holiday recipes with eggnog, scroll down to find the creative recipes from the other Sunday Supper members.

 Thank you to our marvelous host for today, Christie from A Kitchen Hoor’s Adventure
 

Baked Goods

Beverages

Breakfast and Breakfast Pastries

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. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement


print recipe

Layered Gingerbread Cake w/ Eggnog Frosting

INGREDIENTS:

  • 1 1/2 cups Flour
  • 3/4 teaspoon ground Cinnamon
  • 3/4 teaspoon ground Ginger
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 cup Shortening
  • 1/4 cup packed Dark Brown Sugar
  • 1 Egg
  • 1/2 cup Molasses
  • 1 cup Water
Eggnog Frosting
  • 1/3 cup Butter
  • 3 1/2 cups sifted Confectioner's Sugar
  • 1/2 cup Egg Nog
  • Peppermint Chips

INSTRUCTIONS:

  1. Add the flour, cinnamon, ginger, baking powder, and baking soda to a medium bowl. Whisk ingredients together. Set aside.
  2. In a large mixing bowl, add the shortening. Beat for 30 seconds on medium speed. Add the brown sugar and mix together.
  3. Add egg and molasses. Mix for 1 minute. Add flour mix and 1/2 cup of water alternately to the egg and molasses mix. Beat on low after every addition, just until combined. Don't overmix.
  4. Pour batter into a greased only pan. I used a 5 1/2" round x 1 3/4 tall pan. You will need to bake 2 cakes in this pan. Bake 20-30 minutes. Remove from oven and let cool completely.
  5. After both cakes are done and cooled, cut the cake so that each layer is even. I cut each layer into 1/2" high cakes.
  6. Make frosting by creaming the butter for 30 seconds. Start adding the confectioner's sugar, after it is sifted, a little at a time.The frosting will start to get very thick. Start adding the egg nog, just a little at a time, mixing after each addition. The ingredient amount is listed as a 1/2 cup, but you might need a bit more or less, so add carefully. The frosting should drizzle from a spoon, but not too quickly, to be the correct consistency.
  7. Drizzle cake with frosting and garnish top layer.
  8. Enjoy!
Created using The Recipes Generator









Sunday, November 13, 2016

Cranberry Apple Croissant Bread Pudding / #SundaySupper

There is one holiday dessert that I make every year~Bread Pudding! There are so many ways to make this perfect comfort food, and it's a lot of fun creating it so many different ways. It's always a new treat! This year for Thanksgiving, I am making  Cranberry Apple Croissant Bread Pudding. I have made bread pudding in the past using croissants, and it is the best! Their flaky texture make the bread pudding incredible! So light and yummy! I added the cranberries and apple for a taste of fall, and because they are so tasty together! 

 Cranberry Apple Croissant Bread Pudding
(printable recipe at end of post)
serves 5-6
4 large Croissants
2 medium Granny Smith Apples
1 cup Cranberries
3 eggs
2 cups Heavy Whipping Cream
1 teaspoon Vanilla
1 teaspoon Cinnamon
1/4 cup White Sugar
1/4 cup Dark Brown Sugar

Glaze: 
3 tablespoon Confectioners Sugar
2 tablespoon Heavy Whipping Cream 

Preheat oven to 350 degrees.
This is the size of the croissant I used. Cut croissants in to small bite size pieces. Peel and chop apples.
Place croissant pieces, apples, and cranberries into a large bowl.
Mix together eggs, heavy whipping cream, vanilla, cinnamon, and both sugars in a medium bowl.
Pour dry ingredients into baking dish. Pour in liquid and mix together.
Bake in oven for 30-40 minutes. Check to see if done by sticking a knife in the center. If it comes out clean, it is done.
 Allow bread pudding to cool on rack while you prepare the glaze.
Whisk together the confectioners sugar and heavy whipping cream.
Drizzle glaze over bread pudding. Enjoy it warm or cooled. 
Thanks for joining me today! I hope you enjoyed this recipe, and I hope it fits into your Thanksgiving or holiday plans! 

We are celebrating Holiday Desserts at #SundaySupper today. Scroll down to find what everyone else made!

Thank you to our host for today's festive event, T.R. Crumbley from Gluten Free Crumbley!


Bars and Cookies

Cakes

Cheesecakes

Drinks

Pastries

Puddings

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.


print recipe

Cranberry Apple Croissant Bread Pudding

INGREDIENTS:

Bread Pudding
  • 4 large Croissants
  • 2 medium Granny Smith Apples
  • 1 cup Cranberries
  • 3 eggs
  • 2 cups Heavy Whipping Cream
  • 1 teaspoon Vanilla
  • 1 teaspoon Cinnamon
  • 1/4 cup White Sugar
  • 1/4 cup Dark Brown Sugar
Glaze
  • 3 tablespoons Confectioners Sugar
  • 2 tablespoons Heany Whipping Cream

INSTRUCTIONS:

Bread Pudding
  1. Preheat oven to 350 degrees.
  2. This is the size of the croissant I used. Cut croissants in to small bite size pieces. Peel and chop apples.
  3. Place croissant pieces, apples, and cranberries into a large bowl.
  4. Mix together eggs, heavy whipping cream, vanilla, cinnamon, and both sugars in a medium bowl.
  5. Pour dry ingredients into baking dish. Pour in liquid and mix together.
  6. Bake in oven for 30-40 minutes. Check to see if done by sticking a knife in the center. If it comes out clean, it is done.
  7. Allow bread pudding to cool on rack while you prepare the glaze.
  8. Whisk together the confectioners sugar and heavy whipping cream.
  9. Drizzle glaze over bread pudding. Enjoy it warm or cooled.
Created using The Recipes Generator