Category Archives: Dessert

Whoopie Pies

Dessert, Fun Stuff, Lite and Weight Watcher Recipes May 16, 2013 Leave a comment

Whoopie Pies = 2WW points

Whoopie Pies

Whoopie Pies

18 servings

Ingredients:

  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/4 cup vegetable shortening
  • 1 egg white
  • 1/2 cup fat-free milk
  • 3/4 cup marshmallow cream

Directions:

Preheat oven to 425°F.

  1. Combine the flour, cocoa, baking soda and salt in a small bowl.
  2. With an electric mixer on medium speed, beat the sugar, shortening and egg white in a medium bowl until fluffy and well blended (about 2 minutes).
  3. Stir in the flower mixture, then the milk until just blended.
  4. Drop the dough by spoonful’s onto large, ungreased baking sheets, making 36 cookies.
  5. Bake until top springs back when lightly touched (5-7 minutes).
  6. Cool completely on the sheets on a rack.
  7. Spoon 2 tsp marshmallow spread on the bottoms of half of the cookies.
  8. Top with remaining cookies.
  9. Can be stored in an airtight container for up to 3 days.

Cookies ‘n’ Cream Tortoni Frozen Dessert

Dessert, Fun Stuff, Lite and Weight Watcher Recipes May 16, 2013 Leave a comment

Weight Watchers friendly with only 3 points per serving, great for the warmer weather when you are craving something cold.

Cookies ‘n’ Cream Tortoni Frozen Desserttortoni

 Ingredients

  • 9 reduced-fat Oreo cookies – divided
  • 1 1/2 teaspoons butter (melted)
  • 3 (3 1/2 ounce) fat-free vanilla pudding cups (snack packs)
  • 1/2 cup frozen reduced-calorie whipped topping, thawed
  • 1/2 teaspoon vanilla extract

Directions

  1. Place paper or foil muffin cup liners in each of 6 muffin cups; set aside.
  2. Place 4 cookies in a zip-top plastic bag; finely crush cookies using a meat mallet or rolling pin.
  3. Combine cookie crumbs and butter; stir well.
  4. With a spoon, press cookie-crumb mixture evenly into bottom of each muffin cup liner.
  5. Place remaining 5 cookies in plastic bag, and coarsely crush.
  6. Combine 1/4 cup crushed cookies, pudding, whipped topping, and vanilla in a bowl; stir well.
  7. Divide pudding mixture evenly among prepared muffin cups.
  8. Top each evenly with remaining crushed cookies.
  9. Cover and freeze until firm.
  10. Store in freezer for up to a month
  11. Note: To serve, let stand at room temperature 5 minutes before serving, squirt fat free Cool Whip on top and enjoy.

Raspberry Tiramisu

Dessert, Fun Stuff May 10, 2013 Leave a comment
raspberry teramJust in time for Mother’s Day, I received this recipe in my email care of Food Network.  It was so special I had to repost it to Kitchen Moxy.  What a delightfully, fresh dessert this will make after a celebrated dinner on Sunday!  Happy Mother’s Day to all my friends and family.

Raspberry Tiramisu

Recipe courtesy Giada De Laurentiis

Prep Time: 20 min

Inactive Prep Time: 3 hr 0 min

Serves: 8 to 12 servings

Ingredients

  • 1 cup seedless raspberry jam
  • 6 tablespoons orange liqueur (recommended: Grand Marnier)
  • 1 pound mascarpone cheese, at room temperature
  • 1 cup whipping cream
  • 1/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
  • 3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)
  • Confectioners’ sugar, for serving

Directions

  1. Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
  2. Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend.
  3. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form.
  4. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten.
  5. Fold the remaining whipped cream into the mascarpone mixture.
  6. Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers.
  7. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries.
  8. Cover and refrigerate at least 3 hours or overnight.
Dust with the confectioners’ sugar and serve.

Classic Strawberry Shortcake

Breakfast, Dessert, Fun Stuff May 10, 2013 Leave a comment

Classic Strawberry Shortcake

Classic Strawberry Shortcake

With juicy strawberries spooned over sweet and tender biscuits, old-fashioned strawberry shortcakes are the perfect springtime dessert.  If the berries are very sweet, decrease the sugar to suit your taste. Drop the dough easily by using a lightly greased 1/3-measuring cup.

  • 2 (16-oz.) containers fresh strawberries, sliced
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 3/4 cup sugar
  • ½ tsp of almond extract
  • 2 3/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 3/4 cup cold butter, cut up
  • 2 large eggs, lightly beaten
  • 1 (8-oz.) container sour cream
  • 1 teaspoon vanilla extract
  • Garnish: fresh mint sprigs

Preparation

  1.  Combine strawberries, 1/2 cup sugar, and, almond extract. Cover berry mixture, and let stand 2 hours.
  2.  Beat whipping cream at medium-high speed with an electric mixer until foamy; gradually add 1/3 cup of powdered sugar, and vanilla beating until stiff peaks form (do not over beat or whip cream will become butter!). Cover and chill up to 2 hours.

To Make biscuits

Preheat oven to 450 degrees

  1. Combine flour, 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.
  2. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened.
  3. Drop dough by lightly greased 1/3 cupful’s onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)
  4. Bake at 450° for 12 to 15 minutes or until golden.

Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.

Fresh Berry Pudding

Bread, Breakfast, Dessert, Fun Stuff, Side May 9, 2013 Leave a comment
Berry pudding

Berry pudding

What a truly exotic and simple dessert to make when berries are at their peak of flavor.  When I hear “pudding” I think of the chocolate puddings I ate as a girl, this recipe is a type of pudding called a bread pudding.  The history of “bread pudding” is a dish with very old roots. It evolved as a use for stale bread, many years ago.  Cooks from many cultures throughout history did not want to waste stale bread, so they invented many dishes, both savory and sweet, that utilized it. Today, bread pudding is still made, but its current forms tend to be far more luxurious than its humble origins. Modern bread puddings often utilize fresh, gourmet breads, such as brioche, and include expensive ingredients, such as vanilla beans, bourbon, Gruyere cheese or pecans. Sweet bread puddings may also be served with a variety of sauces and fruit.

Ingredients

  • 5 cups mixed fresh berries, such as blackberries, blueberries, and raspberries (about 3 pints)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • (optional) 1 vanilla bean split lengthwise
  • 1/2 cup sugar
  • Pinch of salt
  • 18 thin slices white sandwich bread

Directions

  1. In a saucepan, cook berries, water and lemon juice over medium heat until berries release their juices but still hold their shape, about 2 minutes, scrape vanilla beans from vanilla pod and add to berry mixture. Stir in sugar and salt; cook until dissolved, 3 to 5 minutes. Strain sauce into a bowl through a sieve or colander; do not discard the berries, set aside. Let cool.
  2. Line a cupcake tin with plastic wrap, pressing it into cups. Using cookie cutters or an inverted glass, cut out six 2 1/4-inch rounds and twelve 2 3/4-inch rounds from bread.
  3. Pour 1 tablespoon sauce into each cup; add 1 tablespoon of reserved cooked berries. Top with smaller bread rounds; add another tablespoon each of sauce and berries. Make another layer of bread, sauce, and berries; top with remaining bread rounds. Press down firmly with the bottom of a glass.
  4. Fold plastic over; cover with a baking sheet. Weight with a heavy skillet. Refrigerate at least 4 hours.
  5. To serve, pull up on plastic wrap, and gently unmold each pudding onto plates; drizzle with sauce.

Cook’s Note

Using a cupcake tin lined with plastic wrap makes it easy to form, transport, and unmold the chilled puddings.

Fresh Lemon and Berry Truffle Dessert

Breakfast, Dessert, Fun Stuff May 8, 2013 Leave a comment

Lemon / Berry Truffle

Lemon / Berry Truffle

What a delightful, colorful way to end your Mother’s Day celebration with a light, lemony dessert.  This can be made the day before and left to refrigerate until ready to serve.  Leave your ladyfinger cookies, or if you prefer to use sponge cake or angel food cake chunks, out overnight to harden and dry slightly.  They will absorb the moisture from the lemon syrup and cream mixture.  Happy Spring!

Fresh Lemon & Berry Truffle Dessert

Ingredients

  • 1/4 cup fresh lemon juice
  • 1/4 cup granulated sugar
  • 12-ounces cream cheese, softened
  • One 8-ounce jar prepared lemon curd (or substitute lemon pie filling)
  • 2 cups heavy cream
  • 22 hard ladyfinger cookies (or sponge cake or angel food cake cut into chunks and left out overnight to harden)
  • 1-1/2 cup of raspberries
  • 1-1/2 cup of sliced strawberries
  • Powdered sugar, for garnish

Directions

  1. In a small measuring cup, mix the lemon juice with the sugar and 1/4 cup water until the sugar is dissolved. Set aside.
  2. Place the cream cheese, lemon curd and heavy cream in a heavy-duty mixer or food processor and beat until smooth and fluffy.
  3. To assemble, place half the ladyfingers (or sponge cake chunks) in the bottom of deep, clear decorative bowl
  4. Generously brush lady fingers or cake chunks with the lemon juice syrup.
  5. Top with half the lemon curd cream mixture
  6. Top with 1 cup raspberries and sliced strawberries
  7. Repeat the layers, using the remaining ladyfingers, syrup and lemon curd cream
  8. Cover with plastic wrap and chill at least 8 hours or overnight.

Before serving, top with the remaining 2 cups of berries and dust with powdered sugar. Serve with whipped cream.

Crumb Toppings for your Baked Goods

Bread, Dessert, Fun Stuff May 1, 2013 Leave a comment

Crumb Toppings

Crumb Toppings

A crumble, also known as a brown betty, is a dish of British origin that can be made in a sweet or savory version, depending on ingredients used, although the sweet version is much more common. It also can be traced to American cuisine during the European colonization of the Americas. The crumble is baked in an oven until the topping is crisp. The dessert variety is often served with custard, cream or ice cream as a hearty, warm dessert after a meal.

I have improvised many crumb toppings, adding coconut either raw or toasted to my crumbs, or even chocolate chips depending on the recipe. 

During WWII – Due to strict rationing, the ingredients required to make the bases of pies contained too much of the necessary flour, fat and sugar to make the crumble. So a simple mixture of flour, margarine and sugar was used to make the top of the crumble. The dish was also popular due to its simplicity.

I have a collection here of crumb toppings to add to your recipes.  Enjoy!

 

#1 BASIC CRUMB TOPPING:

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup light-brown sugar
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 1/2 sticks chilled butter, cut into pieces

Directions

  1. In a bowl, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon.
  2. Cut 1-1/2 sticks chilled butter into pieces. With your hands, work in butter pieces, until large clumps form. Divide mixture in half; freeze in plastic storage bags.

#2 FRENCH CRUMB TOPPING:

Ingredients

·         1/3 c. butter

·         1/3 c. brown sugar

·         3/4 c. flour

·         1/2 c. chopped nuts

Directions

1.       Mix sugar, flour and nuts together

2.       Cut in butter with fork or pastry cutter until blended.

3.       Refrigerate until ready to use

#3 WALNUT CRUMB TOPPING:

 

Ingredients

·         1/2 cup all-purpose flour

·         3/4 cup walnuts, chopped

·         1/4 cup packed dark brown sugar

·         1/4 teaspoon sea salt  

·         4 tablespoons unsalted butter, at room temperature

Directions

1.       In a medium bowl, stir together flour, walnuts, brown sugar and salt. Mix in butter with fingertips until mixture resembles coarse crumbs. Set aside.

 

#4 OAT CRUMBLE

Ingredients

  • 1 1/2 cups old-fashioned rolled oats
  • 3/4 cup pecans or almonds, chopped
  • 1/2 cup brown sugar
  • 1/3 cup whole-wheat flour or all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 5 tablespoons canola oil

Directions

1.       Mix dry ingredients together and stir in canola oil

2.       Mix with fingers until mixture resembles coarse crumbs – set aside until ready to use

 

#5 PRE-MADE CRUMB TOPPING

Preheat oven to 350 degrees

Ingredients

·         ½ cup Brown sugar

·         ½ cup flour

·         ¼ cup chilled butter

·         Nuts, coconut, flax seed, sunflower seeds (all optional but make great texture)

  • Using your hands, mix ingredients together,  It should stick together and form crumbs.
  • Spread the mixture onto a baking sheet lined with parchment paper.
  • Bake at 350 F for 20 minutes.
  • Crumble any pieces that stuck together and put the crumbs on everything in sight!

 

Feel free to add the following ingredients to any of your crumb toppings for extra flavor or texture.

·         Nuts

·         Coconut

·         Flax seed

·         Sunflower seeds

·         Cinnamon

·         Cardamom

·         Toffee

·         Chocolate chips

·         Peanut butter chips

·         Cream cheese chunks

·         Shredded cheddar cheese (great on apple anything)

·         M & M’s

·         Drizzle caramel sauce and sprinkle lightly with sea salt

The sky is the limit where your dessert is concerned. Experiment and enjoy!

Peach-Bourbon Cobbler

Dessert, Fun Stuff April 30, 2013 Leave a comment

Peach-Bourbon Cobbler

Peach-Bourbon Cobbler

Two of my favorite things; peaches and bourbon together in this wonderful recipe.  Peaches will be in season in a couple of months and I look forward to enjoying them in my cereal, pies and this cobbler.  Bourbon is in season all the time – What does good Bourbon taste like?  Flavor descriptors such as toffee, pralines, vanilla, and dried fruit to describe the initial rush of flavors in a good, well-aged Bourbon. The charred oak barrels give Bourbon a distinctive spicy oak firmness that is unique to American whiskeys. All this wonderful flavor in a sweet cobbler, who could ask for more?  Enjoy.

Peach-Bourbon Cobbler

CRUMBLE TOPPING

  • 4 tablespoons organic butter
  • 1/2 cup organic rolled oats
  • 1/2 cup pastry flour
  • 1 pinch fine sea salt
  • 1 dash black pepper
  • 2 teaspoons ground cinnamon
  • 1 teaspoon natural vanilla extract
  • 1/2 lemon, zest of
  • 1/2 cup brown sugar
  • 1 tablespoon good quality extra virgin olive oil

Directions for Crumb Topping

  1. Mix ingredients for crumb topping in a bowl with a fork until the butter chunks are evenly incorporated into the dry ingredients. Refrigerate until ready to bake.

PEACH FILLING

  • 5 Large peaches, pitted and sliced
  • 1 1/2 Tablespoon of pure Maple Syrup
  • 1/3 lemon – juiced
  • 1/3 cup of dark brown sugar
  • 3 tablespoon butter (room temperature)
  • 2 tablespoons olive oil
  • 3 teaspoons of ground cinnamon
  • 1 teaspoon of pure vanilla extract
  • ¼ teaspoon sea salt or kosher salt
  • ¼ teaspoon fresh ground black pepper
  • 1 large shot of bourbon (or maybe 2 shots)

Preheat oven to 375 degrees

1.     In a bowl, combine peaches with remaining ingredients and mix well

2.     Layer in a pie plate

3.     Cover with crumb topping

4.     Bake for 30 minutes or until bubbly

5.     Serve with vanilla bean ice cream and enjoy!

Granola

Bread, Breakfast, Dessert, Dinner Ideas, Fun Stuff April 28, 2013 Leave a comment
Granola

Granola

With milk or yogurt, this home-made granola gives you a hearty start to the day. Made with walnuts, almonds, coconut, and sunflower seeds, this cereal has a healthy dose of protein wrapped up in a sweet maple-honey flavor. Serve it with warm milk on cold winter days for a great alternative to oatmeal.

Ingredients

  • 3 cups rolled oats
  • 1-1/4 cups bran flakes
  • ¾ cup shredded sweetened coconut
  • ½ cup chopped walnuts
  • 1 cup sliced almonds
  • ¾ cup salted sunflower seeds
  • 2 teaspoons cinnamon
  • 2-1/2 teaspoons pure maple syrup
  • ¾ cup honey
  • ¾ cup canola oil

Directions

Preheat oven to 350 degrees

  1. Prepare two baking sheets by covering with parchment paper and grease paper with cooking spray.
  2. Combine oats, bran flakes, coconut, walnuts, almonds, sunflower seeds, and cinnamon in a large bowl.
  3. In a separate bowl, mix maple syrup, honey, and oil; add to dry mixture and stir until well combined
  4. Divide the mixture between each prepared cookie sheet; spread evenly
  5. Bake for 20 to 25 minutes until golden brown, tossing granola halfway through baking time to keep edges from burning.
  6. Let cool completely before storing.
  7. Yields ½ gallon

*Great gift idea, store in mason jars

Mascarpone Cheese Whipped Cream Filling

Appetizers, Dessert, Fun Stuff, Salads, Side April 1, 2013 Leave a comment

strawberry filled3I have had several requests for my recipe for Mascarpone Cheese Whipped Cream filling.  I stuffed big strawberries with this filling the other day for a pot-luck and they were a hit.  You don’t have to hollow-out your strawberries, just cut a cross into the tip of the strawberry about 2/3’s the way down towards the stem.  I used a pastry bag to fill the strawberry and then sprinkled with edible glitter. Of course you are the master of your design, sprinkle with crushed almonds or drizzle with bittersweet chocolate.  This is a wonderful filling or icing for cakes and cupcakes too. Keep refrigerated until ready to serve.

MASCARPONE CHEESE WHIPPED CREAM FILLING

• 2/3 cup mascarpone cheese
• 3/4 cup heavy whip cream
• 1/4 cup powder sugar
• 1 teaspoon vanilla

1. In a chilled bowl beat the Mascarpone cheese and vanilla until creamy about 30 seconds
2. Add the powdered sugar and whipping cream
3. Beat on high speed until thick and fluffy – will not take long, about 1 minute – the cheese stiffens the whip cream rather quickly – don’t over beat this mixture or it will turn to butter.