Showing posts with label individual desserts. Show all posts
Showing posts with label individual desserts. Show all posts

Tuesday, February 26, 2013

Chocolate and Cherry Bread Pudding!

Today I am visiting over at Kristen's blog, Frugal Antics of a Harried Homemaker! Stop by and visit! I brought my Chocolate and Cherry Bread Pudding today as part of Kristen's "Solid Month of Chocolate"! I am a lover of all things bread pudding and chocolate, and this is one of the tastiest I have ever eaten!
 I love baking bread pudding in individual dishes!
I used Challah bread for a rich taste.....
and Callebaut milk chocolate !

To get the recipe for this Chocolate and Cherry Bread Pudding
stop by and visit at Kristen's blog,
While you are there, check out all the other
 incredible, yummy recipes for Kristen's 
Solid Month of Chocolate!
You can never have too much chocolate,
or recipes that use it!

Thanks for joining me today!

Monday, November 5, 2012

Tasty, Creamy Apple Cinnamon Creme Brulee

This recipe brings together a few of my favorite ingredients. I just love apples and cinnamon, and what could be better than baked apples and cinnamon sprinkled with sugar and submerged in rich, decadent cream.  This tasty Apple Cinnamon Creme Brulee is like fall in a ramekin.  Savor it!

Apple Cinnamon Creme Brulee
(makes 4~6 oz Creme Brulee)
2 Granny Smith Apples
1 teaspoon Cinnamon
2 tablespoons Butter
1/4 cup Sugar
1/4 teaspoon Water
6 Egg Whites
4 tablespoon Sugar
1 teaspoon Vanilla
1 1/2 cups Whipping Cream
1 tablespoon Raw Sugar

Preheat your oven to 320 degrees.
Peel your apples.....
and chop them into bite size pieces.
Melt your butter in a frying pan....
and add your apples, cinnamon, 1/4 cup of sugar, and water.
Bring to a boil.
In a medium bowl, mix together your egg whites, 
4tablespoons of sugar, vanilla, and creme.
Evenly divide the apple mix between the 4 ramekins.
Distribute the cream mixture between the 4 ramekins.
Make a bain-marie, or water bath. To do this, place your 
four ramekins in a baking pan, like above. 
Pour water in the pan until about 1/2  of the ramekins are covered. 
This method of baking ensures a slow, even cooking for your
custard, and prevents the cream from curdling.
Bake for 35-40 minutes.
After cooking, let the ramekins sit in the water bath
 for another 30 minutes.
Cool them in the fridge.
They can even be made the day before you plan
to serve them. I think they taste better the second day.
Right before serving, sprinkle your raw sugar over the top.
Using a kitchen torch, heat the sugar on top.
Serve and dig in!

Thanks for joining me today!

Wednesday, July 25, 2012

Oreo Mousse!

There is nothing like a cool and creamy mousse! It is refreshing; oh, so creamy, and it's just fun to call food~ mousse! This mousse is a simple and delicious one. I had been looking at a box of Jello Oreo pudding in the baking aisle of the grocery for a few weeks. I just couldn't imagine what to do with it. Finally, I just bought it, figuring if I set it on the counter and looked at it long enough, inspiration would strike. It didn't. So I put it away in the cupboard. One day it just hit me, and so here it is! This mousse would be the perfect ending to a picnic or outdoor party. It just has to be kept cold. If you are having a fancier event, they could be made into individual mousse by using some of the cute mini containers that are available. No matter how you serve it, you will find this mousse to be easy to make and very delicious! That's always a great combo!

Oreo Mousse 
(this recipe makes 3-8 ounce mousse)
1 box Jello Oreo Pudding
2 cups Milk
crushed Oreo Crumbs
1 cup Whipping Cream
1/4 to 1/2 cup Confectioners Sugar
Mini Oreo Cookies

Mix the box of oreo pudding with 2 cups of milk.
Whisk for 2 minutes.(these are the directions on the box)
Let set up for 5 minutes.
While your pudding is setting up, whip your whipping cream
on high until medium peaks begin to appear. As they start to show, 
add your 1/4 cup of confectioners sugar. 
Taste it and if you feel it needs to be sweetened, add more. 
Finish whipping the cream until stiff peaks appear.
Gently fold in 1 cup of the whipped cream to the pudding.
I used oreo cookies that I had in the house for the crushed
oreos. I just removed the inside cream, put the 
top and bottom oreos in a zip lock bag, and crushed them
with a rolling pin. You can also use the precrushed
crumbs, of course.
Sprinkle some of the oreo crumbs into the bottom 
of your glasses. I didn't measure exactly, because 
not everyone will use the same type of glass as I did.
I put enough oreo in so that it would be visible once the
pudding goes on top. 
Add the mousse filling until about half way.
Add some of the oreo crumbs on top of the layer of
mousse filling.
Add filling up to the top of your glass.
Use the left over whipped cream to pipe on top of
the mousse filling. I used a wilton tip # 1M. Then top
the whipped cream with a mini oreo.

Thanks for joining me today!

Here's a thought from a Oreo Mousse eater~when eating the mousse,
stir the oreo crumbs in with the pudding with your spoon as you are eating it.
It's really good! :)

Wednesday, February 8, 2012

Valentine Cheesecake!

  I have been making this cheesecake forever! I like to write in the margins of my cookbooks, and I usually write down the date I made the recipe and what it was for.  I also try to include my thoughts on the recipe, like changes I want to make, or if it was successful or not. From my notes I see that I made this recipe for the first time when my now 22 year old son graduated from kindergarten. I can't count how many other times I have made this. I even made this when I worked as the chef in a gourmet restaurant. This cheesecake is the ultimate cheesecake. It is not dry. It is so creamy and rich. For Valentines Day, I made individual little cakes, topped with chocolate ganache and covered with cherries.          You're gonna fall in love!!
3/4 cup finely crushed Vanilla Wafers
a short 1/4 cup of melted Butter
12 ounces softened Cream Cheese
1/3 cup Sugar
1/4 cup Whipping Cream
2 1/2 teaspoons Cornstarch
2 Eggs
1 Egg Yolk
a short  1/4 cup of Vanilla Syrup
1 teaspoon Vanilla Bean Paste

Preheat oven to 350 degrees.
Put about 15 or so Vanilla Wafers  in a plastic bag.
Take a rolling pin and crush the wafers until they are
very fine. You can also use a food processor.
Pour crushed wafers into a bowl.
Add melted butter, and mix together thoroughly.
Distribute evenly between the 3 pans.
Using your fingers, smooth the wafers over the bottom
of the pan, making it as evenly as possible.
Set pans aside while you make the filling!
In your bowl, combine together the softened cream cheese
and the sugar.
Add the whipping cream and the cornstarch. 
Beat with an electric mixer until smooth.
To get the smoothest possible mix, your cream cheese
should be very soft when you begin.
Add the eggs and the egg yolk, one at a time, beating
after each addition.
Add the vanilla bean paste and the vanilla syrup.
If vanilla bean paste is not available, use vanilla extract.
I like to use this paste because the flavor is so intense.
It especially comes out in this recipe.
You can see the little flecks of bean in the picture!
Pour the cheesecake mix into the pans.
This recipe makes three individual cakes!
Place all three in the oven.
Cook at 350 degrees for 8 minutes. Turn down the temperature 
to 200 degrees and bake for approximately 50 minutes.
To check to see if they are done, stick a toothpick in the
center like you would a cake. Also make sure the center
of the cakes do not look wet or shiny.
When you take the cakes out of the oven, let them sit
on a cooling rack. Take a knife or offset spatula around the 
edge to loosen the cake. Don't release the pans right now.
Wait at least 30 minutes, so they have a chance to cool.
Then you can release the pans, but let the bottoms stay on for a while.
When the  cakes are completely cooled,
wrap in plastic and place in the fridge to chill. Still keep the bottoms on,
or transfer them to some other type of base.
Chocolate Ganache
1 cup Milk Chocolate Chips
1/2 cup Whipping Cream
Place the chocolate chips and the whipping cream
into a saucepan and heat on low.
Stir the entire time, to melt the chocolate,
until it is beautiful and smooth.
Place chocolate on top of the cake,
covering the entire top.
Cover the top with the chilled cherries!

Happy Valentine's Day!!

This recipe comes from a cookbook called
Cheesecake Extraordinaire by Mary Crownover.
I have changed the recipe some. If you would like to make
a large(9" springform pan) cheesecake, double all of the ingredients,
except for the egg yolk. Still only use one!
You can also use vanilla liquor in place of the vanilla syrup.