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

Tuesday, August 15, 2017

Cherry Clafouti / #juliachild

Happy Birthday to Julia Child! Today I am joining a group of blogger friends to celebrate this very talented chef and author with each of us recreating one of her marvelous recipes! I chose her Cherry Clafouti recipe. There are several reasons. I love fresh cherries. Cherries are in season right now, and the Cherry Clafouti is so simple of a recipe, and the simplicity of the ingredients is what makes it amazing! I added chocolate to the top of the finished dish, because, well, chocolate and cherries! I just couldn't leave it alone! Sorry, Julia! (it tastes great!)
Cherry Clafouti (kla-foo-tee)
(serves 6-8)
(printable recipe at end of page)
1 1/4 cup Whole Milk
2/3 cup Granulated Sugar
3 large Eggs
1 tablespoon Vanilla Extract
1/2 teaspoon Kosher Salt
1/2 cup Flour
3 cups Cherries, pitted
Semi Sweet Chocolate for drizzling
Powdered Sugar for dusting




Rinse cherries. Pull off stems and pit the cherries. Set aside. Preheat oven to 350 degrees. Butter a 7-8 cup baking dish.
In a blender, blend the milk, sugar, egg, vanilla, salt and flour until smooth.
Pour batter into the baking dish. Add the cherries. Bake for 45 minutes to an hour. While the clafouti is cooking, melt the chocolate in a double boiler over low temperature.
The clafouti is done when puffed and brown and when a knife stuck through the center come out clean. 
 Drizzle chocolate on the plate and over the cherry clafouti. Sprinkle with powdered sugar. Serve warm and enjoy. This also is perfect as a breakfast treat the next day!

Lots of Julie recipes below! Check them out!

 Roast Chicken with Lemon and Herbs a la Julia by Family Around The Table
 Petits Pains by Karen's Kitchen Stories 

 Coq Au Vin by Monica's Table 
 Homemade Puff Pastry by Amy's Cooking Adventure
 Julia Child's Roast Chicken by Feeding Big
 Cherry Clafouti by The Freshman Cook
 Creme Brûlée by Culinary Adventures with Camilla
 Cauliflower Gratin by A Day In The Life on The Farm 


Cherry Clafouti

INGREDIENTS:


  • 1 1/4 cup Whole Milk
  • 2/3 cup Granulated Sugar
  • 3 large Eggs
  • 1 tablespoon Vanilla Extract
  • 1/2 teaspoon Kosher Salt
  • 1/2 cup Flour
  • 3 cups Cherries, pitted
  • Semi Sweet Chocolate for drizzling
  • Powdered Sugar for dusting

INSTRUCTIONS


  1. Rinse cherries. Pull off stems and pit the cherries. Set aside. Preheat oven to 350 degrees. Butter a 7-8 cup baking dish.
  2. In a blender, blend the milk, sugar, egg, vanilla, salt and flour until smooth.
  3. Pour batter into the baking dish. Add the cherries. Bake for 45 minutes to an hour. While the clafouti is cooking, melt the chocolate in a double boiler over low temperature.
  4. The clafouti is done when puffed and brown and when a knife stuck through the center come out clean.
  5. Drizzle chocolate on the plate and over the cherry clafouti. Sprinkle with powdered sugar. Serve warm and enjoy. This also is perfect as a breakfast treat the next day!
Created using The Recipes Generator

Sunday, July 16, 2017

Chocolate Cherry No Bake Bars / #SundaySupper

Today we are having a picnic, and I brought these Chocolate Cherry No Bake Bars! These bars are easy to make. They do take a little bit of time; but they are so worth it! Creamy, tasty, and full of chocolate and cherry flavor. They are a perfect dessert! They fit in at a picnic, a campout, a backyard party or anywhere you want to serve a fun dessert that everyone will love! 
Plan time to make this dessert. It has to be refrigerated for at least 3 hours after making it.  It can be refrigerated for several days if you wish to make it ahead of time!
 

Chocolate Cherry No Bake Bars
(printable recipe at end of page)

1 pound Fresh Cherries
1 cup Fresh Whipping Cream
2-3 tbl Confectioners Sugar
3 Cherry Yogurt Containers (6 oz. each)
Chocolate Graham Crackers
Chocolate Curls

 Wash the cherries, take the stems off, pit the cherries, and cut them in half. Place in refrigerator until needed.
Make whipped cream with the whipping cream, adding sugar as desired. I used fresh whipped cream, but pre made whipped cream will work also. Mix the whipped cream with the containers of cherry yogurt; just mixing with a spoon.
 Fit chocolate graham crackers onto the bottom of the pan, You can use any size pan for this recipe. I used a small one that is 6"x9". If you prefer to use a larger dish, adjust the amount of the ingredients to fit your pan. The graham crackers are easily cut with a serrated knife by "sawing" back and forth.
You will be making 3 layers, so divide your yogurt whipped cream mix accordingly. Place the first layer over the bottom layer of graham crackers.
 Add cherries, again keeping in mind that you will have three layers of cherries.
Add the second layer of graham crackers right on top of the cherries. Then spread a layer of the whipped cream yogurt mix on top. Add more cherries.
Add the final layer of the graham crackers when you are almost to the top of your pan. 
Add another layer of whipped cream and yogurt mix, and top with the cherry halves. Use a vegetable peeler to shave pieces of chocolate from the block of chocolate to the top layer. Cover with plastic wrap and refrigerate for approximately 3 hours. Check to see if the graham crackers have softened by sticking a toothpick in to several spots. The toothpick should go down through the crackers. Once it does, the bars are ready to be cut and served.
The bars should be kept refrigerated. The longer they are refrigerated, the better they taste and the softer the texture.
Serve right from the fridge!
Thank you for stopping by today! I hope you enjoyed this recipe! 

Thank you to our host today, Christie, who blogs at A Kitchen Hoor's Adventures!

Keep scrolling down to find more picnic recipes from the rest of the #SundaySupper cooks. I know you will find even more to love! 


Best Picnic Recipes to Enjoy at the Park

Starters, Skewers, and Sandwiches al Fresco

Stow-and-Go Sides and Salads

Drinks and Desserts for Outdoor Dining

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.




Yield: 12 Bars

Chocolate Cherry No Bake Bars

INGREDIENTS:


  • 1 pound Fresh Cherries
  • 1 cup Fresh Whipping Cream
  • 2-3 tbl Confectioners Sugar
  • 3 Cherry Yogurt Containers (6 oz. each)
  • Chocolate Graham Crackers
  • Milk Chocolate Bar

INSTRUCTIONS:


  1. Wash the cherries, take the stems off, pit the cherries, and cut them in half. Place in refrigerator until needed.
  2. Make whipped cream with the whipping cream, adding sugar as desired. I used fresh whipped cream, but pre made whipped cream will work also. Mix the whipped cream with the containers of cherry yogurt; just mixing with a spoon.
  3. Fit chocolate graham crackers onto the bottom of the pan, You can use any size pan for this recipe. I used a small one that is 6"x9". If you prefer to use a larger dish, adjust the amount of the ingredients to fit your pan. The graham crackers are easily cut with a serrated knife by "sawing" back and forth.
  4. You will be making 3 layers, so divide your yogurt whipped cream mix accordingly. Place the first layer over the bottom layer of graham crackers.
  5. Add cherries, again keeping in mind that you will have three layers of cherries.
  6. Add the second layer of graham crackers right on top of the cherries. Then spread a layer of the whipped cream yogurt mix on top. Add more cherries.
  7. Add the final layer of the graham crackers when you are almost to the top of your pan.
  8. Add another layer of whipped cream and yogurt mix, and top with the cherry halves. Use a vegetable peeler to shave pieces of chocolate from the block of chocolate to the top layer. Cover with plastic wrap and refrigerate for approximately 3 hours. Check to see if the graham crackers have softened by sticking a toothpick in to several spots. The toothpick should go down through the crackers. Once it does, the bars are ready to be cut and served.
  9. The bars should be kept refrigerated. The longer they are refrigerated, the better they taste and the softer the texture.
  10. Serve right from the fridge!
Created using The Recipes Generator

Sunday, May 14, 2017

Triple Chocolate Strawberry Cake Truffles /#SundaySupper

Is there anything better than chocolate? OK. I know not everyone loves it like I do, but you have to admit, it's pretty good stuff! So, multiply it by three and you get my Triple Chocolate Strawberry Cake Truffles! Start with a deep, dark, chocolate cake, add a creamy homemade chocolate buttercream, toss in some beautiful, fresh, chopped strawberries and dip all of it in a rich, drizzly, milk chocolate ganache. Sprinkle with sprinkles for fun!
 Triple Chocolate Strawberry Cake Truffles  
(printable recipe at end of post)
Cake
1 cup Butter, softened
3 cups Sugar
4 eggs-divided
1 cup Cocoa
4 cups Flour
3 teaspoons Baking Soda
pinch of Salt
2 cups Buttermilk
2 teaspoon Vanilla


Chocolate Frosting 
1 cup Butter, softened
1 teaspoon Vanilla Extract
4 cups Confectioner's Sugar
3/4 cup Cocoa
3-5 tablespoons Milk
1 cup fresh strawberries, chopped  

Chocolate Ganache
12-16 ounces Milk Chocolate Bar
3-4 ounces Heavy Whipping Cream 
Decorative Sprinkles

Cream the butter until creamy. Add the sugar a little at a time, mixing after each addition.Separate the egg white and the yolks. Put the whites aside and add the yolks to the mix. Beat together. 
Place the cocoa in a 2 cup of larger measuring cup. Add just enough water to the cocoa to make a thick smooth paste. Mix until it is smooth. Then add water to the cup until you have 2 cups of cocoa mix. Add to the creamed mixture. It will no longer be thick.
Sift together the flour, baking soda and salt. Add vanilla to the buttermilk. Add the dry mixture to the cocoa mix, alternating with the buttermilk. In a separate bowl, beat the egg whites in to stiff peaks. Fold the whites into the batter.
Pour the batter in to a 13x9" greased and floured pan. Bake in a 350℉ oven for 15-20 minutes. This recipe only uses a little more than 1/2 of the cake batter. Refrigerate the remaining batter. Remove from oven and cool completely.
 
Make the frosting by mixing together the butter and vanilla. Add the confectioners sugar and cocoa a little at a time. 
 As the mix thickens, add milk a little at a time until you reach the consistency you want. Set aside.

Chop  strawberries into smaller than bite size pieces. Set aside.
Use your hands or a fork or knife and chop up the cake in to small pieces. 
Start adding the frosting to the crushed chocolate cake. Add a little at a time, until you have enough. You won't need all the frosting. The cake should be wet from the frosting.
Add the strawberries to the cake. Use a spatula or your hands to mix the strawberries into the cake and frosting.
Using a scoop, make balls of the mix and place on a tray. Refrigerate. Once the cake balls are cold, take them out of the fridge, and roll them into more compact balls if needed. Refrigerate.
To make the frosting, chop 12-16 ounces of milk chocolate.  Place in a double boiler and melt. Once melted, warm up a small amount of the heavy whipping cream. I like to use the microwave for this. Slowly add the warmed whipping cream to the melted chocolate, a little at a time until the chocolate is just slightly thinned. Dip cake balls in to the chocolate and keep refrigerated.
 Sprinkle with sprinkles and enjoy!

A big shout out to thank Amy, our host today, who blogs at  My World Simplified! Great job Amy!

Sunday Supper Mother's Day Food Ideas

Chocolate Treats

Entrees

Sides and Salads

Sweets

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. The Recipe Box -->

print recipe

Triple Chocolate Strawberry Cake Truffles

INGREDIENTS:

Cake
  • 1 cup Butter, softened
  • 3 cups Sugar
  • 4 eggs-divided
  • 1 cup Cocoa
  • 4 cups Flour
  • 3 teaspoons Baking Soda
  • pinch of Salt
  • 2 cups Buttermilk
  • 2 teaspoon Vanilla
  • 1 cup fresh strawberries, chopped
Chocolate Frosting
  • 1 cup Butter, softened
  • 1 teaspoon Vanilla Extract
  • 4 cups Confectioner's Sugar
  • 3/4 cup Cocoa
  • 3-5 tablespoons Milk
Chocolate Ganache
  • 12-16 ounces Milk Chocolate Bar
  • 3-4 ounces Heavy Whipping Cream
  • Decorative Sprinkles

INSTRUCTIONS:

  1. Cream the butter until creamy. Add the sugar a little at a time, mixing after each addition.Separate the egg white and the yolks. Put the whites aside and add the yolks to the mix. Beat together.
  2. Place the cocoa in a 2 cup of larger measuring cup. Add just enough water to the cocoa to make a thick smooth paste. Mix until it is smooth. Then add water to the cup until you have 2 cups of cocoa mix. Add to the creamed mixture. It will no longer be thick.
  3. Sift together the flour, baking soda and salt. Add vanilla to the buttermilk. Add the dry mixture to the cocoa mix, alternating with the buttermilk. In a separate bowl, beat the egg whites in to stiff peaks. Fold the whites into the batter.
  4. Pour the batter in to a 13x9" greased and floured pan. Bake in a 350℉ oven for 15-20 minutes. This recipe only uses a little more than 1/2 of the cake batter. Refrigerate the remaining batter. Remove from oven and cool completely.
  5. Make the frosting by mixing together the butter and vanilla. Add the confectioners sugar and cocoa a little at a time.
  6. As the mix thickens, add milk a little at a time until you reach the consistency you want. Set aside.
  7. Chop strawberries into smaller than bite size pieces. Set aside.
  8. Use your hands or a fork or knife and chop up the cake in to small pieces.
  9. Start adding the frosting to the crushed chocolate cake. Add a little at a time, until you have enough. You won't need all the frosting. The cake should be wet from the frosting.
  10. Add the strawberries to the cake. Use a spatula or your hands to mix the strawberries into the cake and frosting.
  11. Using a scoop, make balls of the mix and place on a tray. Refrigerate. Once the cake balls are cold, take them out of the fridge, and roll them into more compact balls if needed. Refrigerate.
  12. To make the frosting, chop 12-16 ounces of milk chocolate. Place in a double boiler and melt. Once melted, warm up a small amount of the heavy whipping cream. I like to use the microwave for this. Slowly add the warmed whipping cream to the melted chocolate, a little at a time until the chocolate is just slightly thinned. Dip cake balls in to the chocolate and keep refrigerated.
  13. Sprinkle with sprinkles!
Created using The Recipes Generator

Sunday, April 16, 2017

No Bake Peanut Butter Pie / #SundaySupper

 If you are anything like me, you love brunch! Just the word is so sophisticated, and fun. Where else can you be served breakfast, lunch, and dessert all at the same time, and eat some of each? It's fun! That's what this Peanut Butter Pie is all about~FUN! It is full of flavor, and although it may look like a lot of work, it really isn't. It can actually be made at the last minute or in stages!
  No Bake Peanut Butter Pie

Crust  
2-9 ounce packs Nabisco Famous Chocolate Wafers
5 tablespoons unsalted Butter, melted
1/4 cup Confectioner's Sugar
2 tablespoons Water 

Filling  
1 1/4 teaspoons unflavored Gelatin 
1/3 cup whole Milk
1 cup packed dark brown Sugar
6 ounce Cream Cheese, softened
2 cups Creamy Peanut Butter
5 teaspoon Vanilla
2 cups Heavy Whipping Cream, chilled


Chocolate Topping
8 ounces Milk Chocolate, chopped
1/3 cup Heavy Whipping Cream
Candy Eggs

Crush the cookies with the food processor. Add the butter and confectioner's sugar. Add the water, a little at a time as you are processing if the cookies powder appears dry.

Use a 9" spring form pan, and evenly distribute the cookie crumbs through out the pan. Use the bottom of a glass to tamp them down. Bring the crust crumbs up the side of the pan about a 1/4 to 1/2". Place pan in refrigerator.
Mix together the gelatin and milk. Let stand about 5 minutes.
Place the sugar in the processor bowl. Cut the cream cheese into small bite size pieces and add them to the bowl. Heat the gelatin and milk mix in the microwave until hot, but not boiling. Stir until the gelatin is dissolved.
Start the food processor, and begin to add the gelatin mix. Add all of the gelatin as the food processor is mixing until the sugar and cream cheese mix is smooth. 
Add the peanut butter and vanilla. Continue mixing until the mix is smooth and thick. Pour the mix into a medium bowl. 
Add water and ice to a large bowl, making an ice bath. Place the medium bowl with the peanut butter mix into the bowl of ice water. It should sit right on top of the water.
Let the bowl sit on the water and ice for 15-20 minutes. During that time, scrape the sides of the bowl and whisk the mix a couple times. The mix will become thick and jelly-like, but not completely set.
Pour the peanut butter mix into the pan covering the crust. Spread the peanut butter evenly. Refrigerate. 
Melt the chocolate to make the glaze. Use a double boiler or a double boiler set up to prevent the chocolate from burning.  Once the chocolate has melted, heat the heavy whipping cream in the microwave. It should be warm, but not hot. Slowly add it to the melted chocolate, a little at a time, until the chocolate drips from the spoon.
Start placing the chocolate topping on the chilled pie. Place small amounts around the edge of the pie, so the chocolate can begin to drip down the sides. Put the remainder of the chocolate on the top of the pie and spread around the entire top, meeting up with the chocolate that is dripping down the sides. Move quickly because the peanut butter will begin to soften, and you don't want it to mix in with your chocolate.
Refrigerate pie 6-8 hours. To cut, use a large sharp knife. Wipe knife after each cut. Top off pie with candy eggs, or any decorations!
Thank you for stopping by today! I hope you enjoy this recipe, and please let me know if you make this yummy pie! Find a printable recipe at the end of this blog post!

Continue down the page to find the recipes from members of the #SundaySupper family.Thank you to Cindy from Cindy's Recipes and Writings for hosting today's tasty event!

 

 Make Ahead Sunday Supper Brunch Recipes

Breakfast Pastries

Eggs

Sides and Veggies

Sweets

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.
yield: 1 Pieprint recipe

No Bake Peanut Butter Pie

INGREDIENTS:

Crust
  • 2-9 ounce packs Nabisco Famous Chocolate Wafers
  • 5 tablespoons unsalted Butter, melted
  • 1/4 cup Confectioner's Sugar
  • 2 tablespoons Water
Filling
  • 1 1/4 teaspoons unflavored Gelatin
  • 1/3 cup whole Milk
  • 1 cup packed dark brown Sugar
  • 6 ounce Cream Cheese, softened
  • 2 cups Creamy Peanut Butter
  • 5 teaspoon Vanilla
  • 2 cups Heavy Whipping Cream, chilled
Chocolate Topping
  • 8 ounces Milk Chocolate, chopped
  • 1/3 cup Heavy Whipping Cream
  • Candy Eggs

INSTRUCTIONS:

  1. Crush the cookies with the food processor. Add the butter and confectioner's sugar. Add the water, a little at a time as you are processing if the cookies powder appears dry.
  2. Use a 9" spring form pan, and evenly distribute the cookie crumbs through out the pan. Use the bottom of a glass to tamp them down. Bring the crust crumbs up the side of the pan about a 1/4 to 1/2". Place pan in refrigerator.
  3. Mix together the gelatin and milk. Let stand about 5 minutes.
  4. Place the sugar in the processor bowl. Cut the cream cheese into small bite size pieces and add them to the bowl. Heat the gelatin and milk mix in the microwave until hot, but not boiling. Stir until the gelatin is dissolved.
  5. Start the food processor, and begin to add the gelatin mix. Add all of the gelatin as the food processor is mixing until the sugar and cream cheese mix is smooth.
  6. Add the peanut butter and vanilla. Continue mixing until the mix is smooth and thick. Pour the mix into a medium bowl.
  7. Add water and ice to a large bowl, making an ice bath. Place the medium bowl with the peanut butter mix into the bowl of ice water. It should sit right on top of the water.
  8. Let the bowl sit on the water and ice for 15-20 minutes. During that time, scrape the sides of the bowl and whisk the mix a couple times. The mix will become thick and jelly-like, but not completely set.
  9. Pour the peanut butter mix into the pan covering the crust. Spread the peanut butter evenly. Refrigerate.
  10. Melt the chocolate to make the glaze. Use a double boiler or a double boiler set up to prevent the chocolate from burning. Once the chocolate has melted, heat the heavy whipping cream in the microwave. It should be warm, but not hot. Slowly add it to the melted chocolate, a little at a time, until the chocolate drips from the spoon.
  11. Start placing the chocolate topping on the chilled pie. Place small amounts around the edge of the pie, so the chocolate can begin to drip down the sides. Put the remainder of the chocolate on the top of the pie and spread around the entire top, meeting up with the chocolate that is dripping down the sides. Move quickly because the peanut butter will begin to soften, and you don't want it to mix in with your chocolate.
  12. Refrigerate pie 6-8 hours. To cut, use a large sharp knife. Wipe knife after each cut. Top off pie with candy eggs, or any decorations!
Created using The Recipes Generator