Category Archives: Dessert

Caramel Apple Shots

Appetizers, Dessert, Fun Stuff July 30, 2013 Leave a comment

apple shotsFall is around the corner at least in this part of the country where mornings are now in the 50’s and the day time temp reaches 80.  I saw this awesome recipe on Facebook and followed the link to a blog called “That’s Michelle.”  http://www.thatssomichelle.com  How much fun for an adult picnic or Halloween party?

Ingredients:

  • 10 small Granny Smith apples
  • 1 envelope knox gelatin (unflavored)
  • ½ cup water
  • ½ cup coconut milk
  • 2 drops yellow food coloring
  • 1 envelope of Land o Lakes Caramel Hot Chocolate
  • ¼ cup sugar
  • ½ cup butterscotch schnapps
  • Lemon juice

 Directions:

1.      Halve your apples and hollow them out cutting from the stem down.  Use a spoon to hollow the applies. 

2.      After hollowing out your apples halves – spritz lemon juice on the halves, covering completely – or dip into lemon juice to prevent browning.

3.      Mix ½ cup water with the envelope of caramel hot chocolate in a medium sized sauce pan, whisk to be sure all ingredients are combined.

4.      Add ½ cup of coconut milk, whisk again

5.      Add ¼ cup sugar and simmer slightly until sugar is dissolved and combined with mixture

6.      Add food coloring until you get the caramel color you desire (2 drops)

7.      Let mixture cool to warm, pour in ½ cup of butterscotch schnapps.

8.      Place apple halves on a rimmed cookie sheet and pour the caramel jello mixture into the apples. Refrigerate overnight

9.      Cut halves into quarters and those quarters in half again and serve immediately. 

Frozen Custard

Dessert, Frozen Custard, Fun Stuff May 22, 2013 Leave a comment
Frozen Custard

Frozen Custard

Frozen custard was invented in Coney Island, New York in 1919, when ice cream vendors Archie and Elton Kohr found that adding egg yolks to ice cream created a smoother texture and helped the ice cream stay cold longer. In their first weekend on the “boardwalk”, the Kohr brothers sold 18,460 cones.
The difference between frozen custard and soft serve ice cream is that the frozen custard is very dense and air is not incorporated into the mixture. Half the final product of soft service ice cream is composed of air. Frozen custard is the crem de la crem of all frozen desserts, enjoy it in moderation as a truly wonderful summer dessert.

Ingredients:
*You will need an ice cream maker

  • 6 cups whole milk
  •   6 eggs
  • 3/4 cup sugar
  • One fresh Vanilla Bean (don’t skimp on this ingredient, as it makes the end taste surreal) 

Directions:

1.    Whole milk adds a creamy texture to the custard.

2.    Pour six cups of whole milk into a saucepan over a low heat.

3.    Milk will scald quickly of you do not stir it often, so stir the pan often. Bring the milk up to about 200 degrees F.

4.    Real vanilla beans make the frozen custard delicious.

5.    Open a vanilla pod and scrape the seeds into the pan of warm milk. If you don’t have vanilla beans, wait and add vanilla extract later.

6.    Eggs add protein and thicken the mixture.

7.    Crack six eggs into a mixing bowl and add 3/4 of a cup of sugar. Whip them with a whisk or beaters until the mixture is creamy and smooth and no sugar granules remain.

8.    Don’t let the milk boil or it will spill over.

9.    Slowly pour the hot milk into the egg mixture, whisking it constantly to slowly warm up the eggs without curdling the proteins. Pour it back into the saucepan and place over medium heat.  The custard will coat the back of the spoon.

10.  Heat the mixture while constantly stirring it with a wooden spoon. The surface foam will subside as the custard heats up and starts to thicken. As soon as the custard coats the back of the spoon, remove it from the heat and continue to stir as it cools. Add the vanilla extract at this point if you didn’t use the fresh vanilla beans in step #5.

11.  Chill the custard for 12 hours. It will be thick and smell delicious. Freeze in the ice cream maker of your choice following manufacturer’s directions.

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.

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.

Chocolate Cherry Shots

Appetizers, Dessert, Fun Stuff March 28, 2013 1 Comment

Great idea for a party, pair up with the Chocolate Covered Strawberry Shots ! You can make your own

Chocolate Cherry Shooter

Chocolate Cherry Shooter

chocolate cups, or you can purchase mini chocolate cups on-line at places such as amazon, or http://www.gourmetfoodworld.com/chocolate-and-desserts/chocolate-cups.asp  Or if your budget won’t allow, just fill little shot glasses with this delectable concoction !

Ingredients:

  1. 1 part Kahlua coffee liqueur
  2. 1 part amaretto almond liqueur
  3. 1 part white crème de cacao
  4. 1 dash grenadine syrup
  5. Container for your shot (I recommend a mini chocolate cup

Directions:

Mix the first 4 ingredients and then add the grenadine syrup

Fill your vessel of choice with the mixture, top with a cherry or whip cream.

Chocolated Covered Strawberry Chocolate Shots

Dessert, Fun Stuff March 28, 2013 Comments: 3

Try to choose strawberries as big as you can find, unless of course you want to make baby shots

Chocolate Covered Strawberry Chocolate Shots

Chocolate Covered Strawberry Chocolate Shots

Ingredients:

  • 1 part Vanilla vodka
  • 1 part Godiva Liquor
  • 1 part Chocolate syrup
  •  Whipped cream
  • Sprinkles

Directions:

Cut the point of the strawberry off so they can stand on their own, the melted chocolate helps form a little base too which makes them even more stable

  1. We recommend hulling out the strawberries using a paring knife and grapefruit spoon, you have to be careful not to make them too thin or they’ll break
  2. Pat strawberries dry before dipping in chocolate
  3.  Freeze the dipped strawberry cups for maximum sturdiness, and to keep your drink cold
  4. Mix liquors and pour into each individual strawberry
  5. Top with whipped cream and sprinkles

Let the strawberries thaw for a few minutes before serving

Gift in a Jar – Brownie Mix

Dessert, Fun Stuff March 28, 2013 Leave a comment

Credits for this recipe go to my friend Sarah Graham Elton who posted it on her Facebook page.  This is

Brownie in a jar

Brownie in a jar

another “gift in a jar” recipe.  Make a few batches for yourself to keep on hand for company or last minute chocolate cravings!  Another plus, you know what all the ingredients are.

 Ingredients:

  • 1 cup Sugar
  • ½ cup all-purpose flour
  • 1/3 cup cocoa
  • ¼ tsp Salt
  • ¼ tsp baking powder
  • 1/2 cup chocolate chips or walnuts

 Directions:

Mix all dry ingredients together and place in a zip lock baggie and store in your pantry or pour into a mason jar to give as a gift.

To make the brownies add the following ingredients and be sure to write this on your zip lock baggie or add a cute little card to your gift.

 Preheat oven to 350 degrees

Stir the following ingredients to dry mix:

  • 2 eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla

Spray a 9×9 inch baking pan with cooking spray and pour batter into the pan. Bake for about 20 minutes or until center is firm to the touch.

Strawberry Margarita Jell-O Shooters

Appetizers, Dessert, Fun Stuff March 13, 2013 Leave a comment
Strawberry Margarita Jell-O Shooters

Strawberry Margarita Jell-O Shooters

Strawberry Margarita Jell-O Shooters
Credit to my Sister-In-Law Karen Coleman

Yields 24-30
Strawberry Prep:
Carefully slice the tip of the bottoms of the strawberry flat to get them to stand upright.  Use a huller or spoon to empty out the strawberry. Do not scrape too far down, you want a solid bottom, with no holes.
Once the strawberries have been emptied, use a paper towel to pat the outside of the strawberries dry.

Ingredients:

  • 30 Strawberries

Margarita Mix:

  • 1 box Strawberry Jell-O, 3oz.
  • 8 ounces tequila
  • 6 ounce Cointreau
  • Coarse salt for garnish

Directions:

  1. Boil one cup of hot water in a saucepan, then add in Jell-o powder and whisk until powder is completely dissolved, about 2 minutes.
  2. Set aside. Measure out 1/4 cup of cold water and set aside.
  3. Combine tequila and Cointreau, in cocktail shaker filled with ice.
  4. Add liqueur mixture to cold water and stir to combine.
  5. Then add cold liqueur mixture to hot Jell-O mixture and stir to combine.
  6. Pour final Jell-O mix into strawberries and chill overnight.
  7. Use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim.
  8. Garnish with cut lime triangles to finish.

Vanilla Sea Salt

Dessert, Fun Stuff, Vanilla Bean Sea Salt March 7, 2013 1 Comment

sea salt caramelAnother gift idea to go along with the Vanilla Bean Extract, and Vanilla Bean Sugar Cubes. Vanilla Bean Sea Salt will add a delightful flavor to homemade caramels, chocolates, sweet and salty brownies, and chocolate icings.  Package in a pretty jar and you have a great gift for the gourmet cook in your circle.

Vanilla Sea Salt

Ingredients:

  • 1 cup sea salt
  • 4 vanilla beans, split lengthwise and scraped, seeds reserved

Directions:

1. In a large bowl, combine sea salt and vanilla seeds. Use the tips of your fingers to rub the vanilla seeds into the sea salt until they are thoroughly combined.

2. Spoon salt into individual jars, cover tightly, label, and store in a cool, dry place for a couple of weeks to blend the flavors.