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

Saturday, November 18, 2017

Pear Crostata /#FabulousFallBounty

While Spring produce seems to get the lion's share of attention - think pea shoots and fiddlehead ferns - Fall's fabulous produce is sandwiched between the glut of pumpkin recipes for Halloween and the sweets-heavy holiday season. So, this year, a dozen food bloggers have gathered to share recipes and ideas that celebrate the #FabulousFallBounty. Many thanks to our event sponsors: Silpat for a handy silicone mat; Le Creuset for a lovely serving platter; and Melissa's Produce for providing the bloggers with a beautiful box of goodies.

We hope you enjoy our creations using fingerling potatoes; delicata, butternut, and acorn squashes; garlic and shallots; roasted chestnut and steamed beets; fennel and celery root; pears and so much more! Keep an eye on these blogs for inspiration as we rush towards Thanksgiving...

The Redhead Baker

To me, it wouldn't be fall without a tasty dessert made with pears. When I received the box of fall produce and fruits from #Melissas Produce and found the Forelle Pears I was thrilled! They have always been a favorite of mine, and I knew I wanted to showcase them by making this Pear Crostata. A crostata is a rustic pie with very little structure to it. They scream "fall" in their simple beauty, and these pears are the perfect compliment to the crostata.
Pear Crostata
(recipe makes 2 crostata)
(printable recipe at end of post)

Dough
1 1/4 cup Flour
1 1/2 tablespoon Sugar
Pinch Salt
1/2 cup Cold Unsalted Butter
Ice Water, if needed
Filling 
1/3 cup Sugar
1 1/2 tablespoon Corn Starch
1 teaspoon Vietnamese Cinnamon
1/4 teaspoon Ground Ginger
3 Pears
1 Egg White
1 tablespoon Dark Brown Sugar
Whipping Cream
1 teaspoon Vanilla

 Preheat oven to 350 degrees.
Mix together the flour, sugar and salt using a food processor. Add the butter, one piece at a time. Keep processing until the dough pulls itself from the side wall of the food processor. Add a bit of water if needed to get the right consistency.
Divide the dough in half. Roll each half out to 1/16" thickness. Using a #silpat makes rolling the dough out much easier. Wrap each disk in plastic to keep fresh while making the filling. If you make the dough a day ahead of time, wrap the dough in plastic, and refrigerate. Remove from refrigeration approx. 1/2 hour before you want to use. 
Mix together the sugar, cornstarch, cinnamon and ginger.
 Peel and slice the pears, then add pears to the bowl of seasoning.
 Peel and slice the pears, then add pears to the bowl of seasoning.
Place half of the filling on one disk of dough, and the other half on the other disk.
Fold the dough over the filling, leaving a portion of the filling visible.
Brush egg whites over the top of the crostata. Sprinkle dark brown sugar over the top of the filling and crust. Bake for 20-25 minutes.
Remove crostatas from the oven and let them cool on a rack. Whip the whipped cream, and while mixing add the vanilla. Top crostata with whipped cream. Sprinkle cinnamon over whipped cream.
Enjoy your Pear Crostata, and Thank You for stopping by today!
#sponsored

Check out these delicious recipes from my blogging friends:

Monday, November 13, 2017

Cranberry Mousse Chocolate Dessert Bowls / #CranberryWeek

 Today is the first day of #CranberryWeek and I am very excited about the recipes I will be sharing with you. I hope you enjoy them and the recipes presented from other bloggers in the group!
My recipe today, is one of my favorites, Cranberry Mousse Chocolate Dessert Bowls! 

This recipe can made in two parts. The chocolate bowls one day, and the cranberry mousse at another time. After the mousse is made about three hours are needed for the mousse to set up. After that, you can serve at any time, but the chocolate softens when handled, so when moving them to a plate to serve, move quickly.

Cranberry Mousse Chocolate Dessert Bowls
(recipe serves 4)
(printable recipe at end of page)

12 ounces Milk Chocolate
1 water balloon for each chocolate cup
1 bag Fresh Cranberries
8 ounces Cream Cheese, softened
3/4 cup Sugar
1/4 cup Crushed Cranberry Juice
2 Egg Yolks, beaten
1 cup Whipping Cream


Blow up 1 balloon for each bowl you want to make. Use a bowl or cup to set each balloon in. Chop the chocolate and place in a double boiler on medium low heat. Let it melt slowly. You don't want it too hot. As the chocolate melts, stir it a little to help the chocolate melt evenly.
Once melted, turn the pan so the chocolate pools together in one spot. Place the top of the balloon in the chocolate, and turn the balloon in the chocolate, coating it down the balloon.Turn it several times so the balloon gets a bit of a thick coating on it.
 Set the balloons back in to the cups to let the chocolate set up.
Once the balloons have dried, about an hour, pop the balloon and immediately pull the balloon pieces away from the chocolate. Be gentle to avoid the chocolate from cracking. Place in a plastic container in the refrigerator or in the pantry.
Cook cranberries according to package directions.
Use a flat spatula to push the cranberries and the juice through a strainer, and into a medium bowl.
While doing this, be aware that the under side of the sieve will be filling up with cranberry juice. Scrape the bottom to put that juice into the bowl also.
In a separate bowl, beat the cream cheese and sugar together until it is smooth. Make sure that the cream cheese is softened completely, before mixing. Beat in the cranberry juice and eggs. 
In a separate bowl, beat the whipping cream into whipped cream, but do not add sugar. The peaks of the whipping cream should be beaten to soft peaks. Fold the whipping cream into the cranberry mix. 
Spoon cranberry mousse into each bowl. Place bowls in refrigeration for 3 hours minimum before serving.
When ready to serve, garnish plate with cranberry sauce and slivers of chocolate for a holiday look.
Thanks for joining me today!


See all the other cranberry creations being shared as we kick off Cranberry week today - follow #cranberryweek to see all the delicious recipes:

    Cranberry Mousse Chocolate Dessert Bowls

    ingredients:


    • 12 ounces Milk Chocolate
      1 water balloon for each chocolate cup
      1 bag Fresh Cranberries
      8 ounces Cream Cheese, softened
      3/4 cup Sugar
      1/4 cup Crushed Cranberry Juice
      2 Egg Yolks, beaten
      1 cup Whipping Cream

    instructions:


    1. Blow up 1 balloon for each bowl you want to make. Use a bowl or cup to set each balloon in. Chop the chocolate and place in a double boiler on medium low heat. Let it melt slowly. You don't want it too hot. As the chocolate melts, stir it a little to help the chocolate melt evenly.
    2. Once melted, turn the pan so the chocolate pools together in one spot. Place the top of the balloon in the chocolate, and turn the balloon in the chocolate, coating it down the balloon.Turn it several times so the balloon gets a bit of a thick coating on it.
    3.  Set the balloons back in to the cups to let the chocolate set up.
    4. Once the balloons have dried, about an hour, pop the balloon and immediately pull the balloon pieces away from the chocolate. Be gentle to avoid the chocolate from cracking. Place in a plastic container in the refrigerator or in the pantry.
    5. Cook cranberries according to package directions.
    6. Use a flat spatula to push the cranberries and the juice through a strainer, and into a medium bowl.
    7. While doing this, be aware that the under side of the sieve will be filling up with cranberry juice. Scrape the bottom to put that juice into the bowl also.
    8. In a separate bowl, beat the cream cheese and sugar together until it is smooth. Make sure that the cream cheese is softened completely, before mixing. Beat in the cranberry juice and eggs.
    9. In a separate bowl, beat the whipping cream into whipped cream, but do not add sugar. The peaks of the whipping cream should be beaten to soft peaks. Fold the whipping cream into the cranberry mix.
    10. Spoon cranberry mousse into each bowl. Place bowls in refrigeration for 3 hours minimum before serving.
    11. When ready to serve, garnish plate with cranberry sauce and slivers of chocolate for a holiday look.
    Created using The Recipes Generator

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