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

Tuesday, August 9, 2016

How to Make Mini Lemonade Icebox Cakes

How to Make Mini Lemonade Icebox Cakes ~ I am planning a dinner party at the end of August, and although the menu has been set for a week or so, the dessert has been giving me a headache. I want something special. Something that is amazing, but simple, tasty, and beautiful. I browsed some cookbooks, read a lot of blogs, and checked out restaurant menus, looking for inspiration.  Finally, I came up with the idea of making a lemonade ice box cake, but making them small and individual. I think you are really going to like these!  
Mini Lemonade Ice Box Cakes
(printable recipe)
Makes 4

2 cups of  Heavy Whipping Cream
1/4 cup Confectioner's Sugar
1 teaspoon Crystal Light Lemonade Powder
40 Vanilla Wafer Cookies (10 per cake)
Lemon Peel

Begin mixing the heavy whipping cream on medium speed. Add powdered sugar.
Add the lemonade powder to the bowl. Turn the mixer speed to high and mix until the cream is stiff.
Place 3 vanilla wafers in the bottom of each cup. Fill a pastry bag with the whipping cream using a large tip.   

Place a layer of whipping cream over the vanilla wafers .
Add another layer of whipped cream, and then vanilla wafers, and then one more layer. Make more layers if needed (for instance, a larger glass). Add a vanilla wafer to the top of each cake.
The layers will look like this from the side.
Sprinkle lemon zest  over the top of the cake. Refrigerate for at least 12 hours before serving.
 Serve and enjoy! 

Thank you for joining me today! I hope you enjoy these Mini Lemonade Icebox Cakes!

You might enjoy these other recipes:

Sunday, July 31, 2016

S'mores Cheesecake / #SundaySupper

When my son was small, he had a lot of favorite foods that I would make him often. He loved Fetuccini Alfredo, and Chicken Fingers, but as he grew up, I would make his little boy favorites less and less. His old favorites were replaced by new favorites, but the one favorite that never changed was cheesecake! He loves any cheesecake, and this S'mores Cheesecake is a new fave! It's sure to be a favorite for you and your family too!

Mini S'Mores Cheesecake
 (printable recipe)
 (makes 3-4 cheesecakes)

1 1/4 cups finely crushed graham crackers
1/4 cups Butter, melted
24 ounces Cream Cheese
2/3 cup Sugar
1/2 cup Whipping Cream
5 teaspoons Cornstarch
4 Eggs
1 Egg Yolk
1/4 cup Vanilla Torani Flavoring
2 teaspoons Vanilla Extract 
1cup Mini Marshmallows
7-8 ounces Milk Chocolate,~melted
Mini Marshmallows
Chocolate Sprinkles

Preheat oven to 350 degrees.

Crush graham crackers with a food processor or fill a zip lock bag with the graham crackers, and crush them by rolling over the crackers with a rolling pin.
Mix the crushed graham crackers with the melted butter. Place graham cracker mix into each mini spring form pan. Compact it down on the bottom of the pan.
In a large mixing bowl, mix together the cream cheese, sugar, whipping cream and cornstarch. Add the eggs, one at a time, mixing after each addition. Add the vanilla flavoring and the extract. Mix together.
Divide between the pans. Bake for 20 minutes. Cool completely. Remove from pans. 
Chop chocolate into small pieces. Melt in double boiler.
Drizzle chocolate all over the cheesecakes. Fill the top of the cheesecakes with the mini marshmallows.
Use a kitchen torch to brown the marshmallows. Sprinkle chocolate sprinkles over the cheesecake.
 Enjoy your cheesecake! 

Thanks for joining me today, and thank you to Ellen from Family Around the Table, for hosting this fun collection of Kid's Favorite Recipes!
Keep scrolling down to see all the tasty recipes from the SundaySupper family!

Main Dish
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, 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.

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.

Thanks for joining me today! 

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