Yesterday, my niece said she loved martinis, so into my cupboard of things to make one, I thought of this. It isn’t difficult and tasted mighty fine, I might add.
- 1 shot whipped cream vodka
- 2 shots white chocolate liqueur
- 1 shot peppermint schnapps
Mix together in an ice filled shaker and shake for a couple of seconds. Strain into a martini glass and grate some chocolate Brix over the top.
Yummy, to say the least.
Easy Summer Tarts
With the warmer weather coming (in our case – HOT), I look for light and easy to prepare desserts. Okay….sometimes I do. This is too easy and your children could whip this one up.
- 1 box of puff pastry, thawed
- 1 large egg, lightly beaten
- Sanding sugar for sprinkling
- 3 cups of fruit – here you can use a mixture OR use three different types so you can try one of each. i.e. raspberries, strawberries, mango, peaches etc. Cut berries in half and the stone fruits in thin slices.
- 3 tbsp. honey
- 3 tsp. fig balsamic vinegar
- 3 cups whipped cream, sweetened
Preheat oven to 400 degrees. Unfold puff pastry onto parchment lined baking sheets and cut each sheet into 4 squares. With a paring knife, CAREFULLY and lightly score a border 1/2 inch from edges. Brush the border with the egg wash and sprinkle the sanding sugar on the edges. Freeze for 10 minutes. Bake for 15 minutes until puffed up and golden in colour.
Let these cool and gently push down the centers to flatten. Combine the fruits separately and add the sugar and vinegar, scant pinch of salt. Let stand for 15 minutes. Fill the centers of the pastry with the cream and then add the fruit on top. Beautiful to look at, wonderful to taste.
Oh yeah….take a bow.
Plum Tart With Port In Rustic Phyllo Crust
Another yummy dessert to make and serve to family and friends, no matter the occasion. (who needs an occasion to enjoy this?) You can change the fruit to Peaches and Amaretto, or whatever your favourite fruit is. Just match the liqueur and fruit together and you have a win-win dish.
- 2 cups nice tawny coloured Port
- 1/2 cup plus 1 tbsp. packed brown sugar
- 1/4 tsp. allspice
- 6-8 plums, halved, pitted and cut each half in quarters
- 1 tbsp. flour
- 10 sheets Phyllo pastry sheets
- 1/4 cup melted butter
- sugar to coat
Preheat oven to 375 degrees. Boil the Port, 1/2 cup brown sugar and allspice in a large skillet until reduced to about 1/3 cup (about 10 minutes).
Place the plums in a large bowl, sprinkle the flour over and toss to coat. Drizzle 1/3 cup of the sauce over the plums and toss to coat. Reserve the remaining sauce.
Line a cookie sheet with parchment paper and lay the sheets of phyllo on the work surface, covering with plastic and topping with a damp towel. This way they won’t dry out while working. Take the first sheet of pastry and lay on the parchment paper, brush with melted butter and lightly sprinkle with sugar. Repeat for all the layers.
Spoon the plums onto the phyllo, leaving about 1 1/2 inches of pastry all around the edges. Fold the edges of the phyllo up over the plums. Drizzle the remaining syrup from the bowl over the plums. Carefully brush some melted butter over the edges of the pastry and sprinkle with the remaining brown sugar.
Bake the tart until crust is golden (do not burn) and the plum syrup is bubbling. (35-45 minutes). If the pastry edges are getting too brown, cover with foil.
Cut while warm in wedges and serve with, can you guess?…..sweetened whipped cream and drizzle the reserved sauce over.
OMG! This is good….better than good…..gotta go and buy me some plums…..ooooohhhhh!
Chocolate Lovers Pancakes With ChocolateSauce
Okay, so it’s not diet free…..Shrove Tuesday is coming ( pancake Tuesday), okay….Sunday breakfast, maybe Saturday lunch….anytime…..Yummy beyond words…
- 1/2 cup unsweetened baking cocoa powder
- 1 1/4 cups flour
- 1 cup sugar
- 1/2 tsp. baking soda
- pinch of salt
- 2 whole eggs (use large eggs)
- 1 egg yolk
- 3/4 cup buttermilk (shake well before pouring)
- 1 tsp. vanilla
- 1/4 cup vegetable oil
- unsalted butter to butter the griddle
Sift together the cocoa, flour, sugar, baking soda and salt in a large bowl. Whisk together the eggs, egg yolk, buttermilk, oil and vanilla until well combined. Add to the flour mixture and mix to combine.
Heat the griddle and lightly coat with butter. Working 2-3 at a time, pour 1/4 cup of batter per cake on the griddle and cook until bubbles appear on the surface, Flip cakes and cook until the tops spring back when gently pressed.
Transfer to a plate and loosely cover with tinfoil to keep warm. Always add butter to the griddle for each batch you make.
Sauce
- 1 cup whipping cream
- 7 oz. bittersweet chocolate, chopped (do not use unsweetened, it is different)
Bring the cream to a boil in a bowl over simmering water and add the chocolate. Whisk until melted and smooth as silk.
Plate the pancakes and pour the sauce over. If you really want to go over the wall, add a generous dollop of whipped cream. Makes a great simple dessert as well.
For chocolate lovers…..what did I tell you? uhuh….
Sour Cream Peach Cake
It is really an upside down peach cake but sooooooooo yummy! I think it is even better than pineapple upside down cake. Try it and tell me what you think.
- 2 lbs. peaches, peeled, pit removed and sliced thin
- 1 1/2 tsp. ground cinnamon
- 3/4 tsp. freshly grated nutmeg
- 2 cups, plus 1 tbsp. sugar
- 1 1/2 sticks butter, room temperature
- 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- pinch of salt
- 2 1/4 cups flour
- 2 large eggs
- 1 tsp. almond extract
- 1 cup sour cream
- 2 cups sweetened whipped cream
In a large mixing bowl, toss the peaches with 1/2 tsp. of the cinnamon and 1 tbsp. sugar.
In a large oven-proof skillet combine the 1/2 stick of butter and 1/2 cup of the sugar over medium high heat, stirring constantly until the sugar melts and become caramalized and very syrupy. Remove from the heat.
Lay out the peach slices in a decorative pattern.
Now, cream the remaining sugar and butter until light and fluffy. Add the remaining ingredients, not including the flour. Sift the flour and slowly add, beating well after each addition.
Pour this batter over the peaches and bake in a 350 degree oven for approximately 40-45 minutes until golden and begins to pull away from the side of the pan.
Remove from the oven and let cool down for about 15 minutes and invert on a pretty plate. Serve with whipped cream.
OMG, this is a comfort food for sure. Yummy, yummy, yummy.
Coconut Key Lime Pie
In the last couple of months, I found I much preferred the taste of lime over lemon…I don’t know why! This is the “easy way” to make the pie.
You can use a store bought graham pie crust but the real flavour comes from the homemade kind because I always use a pinch of cinnamon in the crust. Your choice.
- 1 can condensed milk
- 1 can unsweetened coconut milk
- 1/3 cup fresh squeezed lime juice
- 7 large egg yolks
- 2 cups heavy cream
- 2 tbsp. icing sugar
- 3 tbsp. unsweetened shredded coconut, toasted
Preheat oven to 325 degrees. In a medium bowl, whisk together the condensed milk, coconut milk, lime juice and egg yolks until completely smooth. (you can use your mixer for this for a really smooth texture).
Pour this into the crust and bake until set but still a little wobbly in the center (about 35-40 minutes). Remove from the oven and let cool down for about 2 hours, then refrigerate over night. (covered).
In a large bowl in your mixer, beat the cream and sugar on high until stiff peaks form. To serve this pie, slice into wedges, top with whipped cream and a sprinkle of toasted coconut.
I told you it was “easy of pie” and I wasn’t kidding. Make it…enjoy….everyone will want seconds.
Chocolate Pecan Pie
This recipe is made with the two best items in the world…chocolate and pecans. It can be made with a store bought pastry crust or your own homemade. Either way, it is truly a yummy dessert. When I get to Heaven I hope they have pecan anything…..
- 1 1/2 cups pecan halves
- 1 pastry crust (9″)
- 3/4 cups dark chocolate wafers
- 1 tbsp. flour, extra for coating the chocolate
- 3 large eggs, beaten
- 1 cup dark brown sugar
- 1 cup light corn syrup
- 1/2 tsp. pure vanilla
- 1/4 cup melted butter
Preheat oven to 375 degrees. Spread the pecans evenly over the pastry crust.
In a small bowl toss the chocolate chips with flour then scatter over the pecans. In a medium bowl, mix together the eggs, sugar, corn syrup, vanilla and butter until thoroughly combined. Pour over the pecans and chocolate wafers.
Bake until set and the crust has browned and this should take about 70 minutes. Don’t let the pastry burn. Cover with tin foil or a pastry ring protector for pies. Remove and let cool on a rack for a good 1 1/2 hours.
Serve warm or room temperature with whipped cream or vanilla ice cream.
In a word: YUMMY!
Deelightful Bing Cherry Dessert
That is not a spelling error. This recipe is truly deelightful.
- 1 package Black Cherry gelatin
- 1 cup Bing Cherries, pitted
- 1 quart Chapman’s or Tillamook vanilla ice cream (slightly softened)
- 1 1/4 cups wafer crumbs
- 6 tbsp melted butter
- 1 cup icing sugar
- 2 tbsp. cherry juice
- 2 cups whipped cream
- 12 whole cherries, pitted
Prepare gelatin as directed. Stir in 1 cup cherries. Pour into 9 inch cake pan and chill until firm.
Mold, carefully, the ice cream in a 9 inch cake pan and chill, again , until firm. You now have 2 pans, okay?
Combine cookie crumbs and butter. Divide into 3 equal parts.
Just prior to serving, assemble this as follows:
1. Spread 1/3 cup crumb mixture on serving platter
2.Invert gelatin, place on crumb mixture. Spread second portion of crumbs on gelatin.
3. unmold ice cream and place on top of gelatin. Spread remaining crumbs on top.
4. Combine sugar and cherry juice. Pour over layer of crumbs
5. Frost sides with whipped cream, score top of cake to show portions. Decorate each piece with a whipped cream rosette and bing cherry.
Yield: 12 portions.
Oven Pancake with Fresh Berries
We are expecting company for the weekend and I find this is a really good way to show you are glad they came.
- 1/2 cup cold butter
- 5 eggs
- 1 tbsp. sugar
- pinch of salt
- 1 1/2 cups milk
- 1/2 cup cream
- 1 cup flour
- 1 cup ricotta cheese
- 1 tsp. baking powder
- Fresh berries
- icing sugar/whipped cream (optional)
Preheat oven to 425 degrees. Grate butter and place in a 9 x 12 glass baking dish. Heat oven until butter has melted.
Combine eggs, sugar, salt in an electric mixer for 1 minute at high speed.
Now, slowly add milk/cream, then flour, then ricotta cheese and finally the baking powder.
Pour into the hot baking dish. Bake for 35 minutes until it has puffed and is starting to brown.
Remove from oven and let sit for about 6-7 minutes before cutting. The center will fall. Serve with fresh berries and whipped cream, butter and warm maple syrup.
Now, aren’t you glad you came for a visit.
Fresh coffee is almost finished brewing…..
Angel Food Bowl With Fruit Salad
Sometimes simple is the way to go. If you get unexpected company this is a quick and easy dessert. The great thing is, it is delicious.
Serves 8
- 1 Angel Food Cake Mix
- 2 egg yolks
- 3 tbsp. berry sugar (extra fine white sugar)
- 1 tsp cornstarch
- 1 cup warm milk
- 1 tbsp fresh grated orange rind
- 1 tsp. pure vanilla
- 1/2 cup sweetened whipped cream
- 4 cups of mixed fruit (fresh, not frozen)
- 1 cup mini marshmallows
- Berry sugar for fruit
Make the angel food cake according to the directions and cool completely.
Whisk eggs with sugar and cornstarch in a small saucepan over medium heat. Whisk in the warm milk and simmer lightly for about five minutes until thickened. Now stir in the rind and vanilla. Remove from heat, cover with waxed paper making sure it touches the surface and cool completely. Fold in the whipped cream.
Remove cake from pan and turn right side up on a plate. Make eight slices to within one inch of the base (do not cut through. Spread open the section so that it looks like a flower.
Cut up fruit in small bite size pieces and put in a bowl. Use strawberries, blueberries, peaches, raspberries, blackberries, kiwi, nectarines. Just make sure they are fresh and not canned. Sprinkle a little berry sugar over and mix together. Add the mini marshmallows and as the juices start to form spoon the fruit in the center of the cake with a slotted spoon and pile it high. This is a perfect hot summer day delight.
Fresh Peach Cobbler
Peaches are Don’s favourite fruit and living here where they grow profusely is like living in paradise . Try this recipe and you will see for yourself.
This summer when peaches are ready, pull up this recipe and you can start your own love-in with them as well.
- 3 cups thinly sliced peaches
- 2-3 tbsp. dark brown sugar
- 1/3 cup orange juice
- 1 1/2 tsp. cornstarch
- large pinch of cinnamon
- 3/4 cup flour
- 3/4 cup sugar
- 1 1/2 tsp. baking powder
- pinch of salt
- 1/2 – 3/4 cups milk
- 1/2 – 3/4 cups melted butter
- Whipped cream, of course, flavoured with almond, instead of vanilla
Preheat oven to 350 degrees. Combine in a large bowl, peaches, brown sugar, orange juice, cornstarch and cinnamon.
Place the flour, sugar, baking powder and salt in another bowl and whisk to mix. Stir in the milk to make a thin batter.
Line a cookie sheet with parchment paper and set out 6 ramekins. Divide and spoon out the melted butter into each of the ramekins. Divide and pour the batter over the melted butter.
Spoon the peaches and the juices carefully over the batter and bake for 20 minutes . The batter will puff up but make sure it is cooked through. Remove from the oven and let it stand for 3-4 minutes. Put a dollop of whipped cream on top and serve.
Put the ramekin on a pretty plate before taking to the table. It will look better and the hot dishes won’t mark your table.
NOTE: It could take longer if you use the larger amounts of butter and milk. Try an extra 10 minutes if necessary.
Enjoy….it makes my mouth water just typing this up.
Chocolate Lime Cheesecake
What a lovely surprise this one is. Truly a yummy dessert. White chocolate and fresh lime.
- 2 pkgs. soft lady fingers
- 2 pkg. softened cream cheese
- 1 cup berry sugar
- 7 squares white chocolate (good quality)
- 1/4 cup fresh lime juice
- 1 envelope unflavoured gelatin
- 3 tsp. grated lime peel
- 1 1/2 cup whipped cream
- candied lime slices – 3 limes (recipe follows)
Line bottom and sides of an 8 1/2 inch spring form pan with lady fingers cut in half length wise.
Beat the room temperature cream cheese until completely smooth. Add the sugar and chocolate and blend well.
Sprinkle gelatin on top of lime juice in a saucepan. Let stand for 5 minutes until it has softened. Over low heat, stir until gelatin dissolves. Add this to the cheese mixture.
Fold this into the whipped cream and pour into the pan. Chill for about 4 hours. Garnish with the candied lime slices.
Candied Lime Slices
Slice the limes thinly and blanch in boiling water. Dunk in an ice bath and repeat the process. In saucepan, dissolve one-half cup sugar with one-half-cup water and boil for five minutes until it becomes thick and syrupy.
Add the peels and cook for five minutes. Remove the peels and allow to cool down. You can now use them on your cake. Arrange in a pretty circle on top by overlapping each slice a little. Yummy!