Category Archives: Dessert

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 Bean Syrup

Dessert, Vanilla Bean Syrup March 7, 2013 Leave a comment
Vanilla Bean Syrup

Vanilla Bean Syrup

Vanilla Bean Syrup can be used on pancakes, waffles, in coffee, tea, cocktails anything you can think of to use vanilla syrup on or in.  A lot of old cocktail recipes call for vanilla syrup, a sweet flavoring that can also be added to seltzer water for a refreshing nonalcoholic soda.

INGREDIENTS
  • 1 vanilla bean, split lengthwise, seeds scraped, and seeds and bean reserved
  • 1 cup granulated sugar or raw sugar
  • 1 cup water
Directions
  1. Place vanilla bean and seeds, sugar, and water in a small saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Once the mixture boils, reduce the heat to low and simmer, swirling the pan occasionally, for 5 minutes.
  2. Remove the pan from heat, cover, and let sit for at least 1 hour at room temperature. Discard the vanilla bean and refrigerate the syrup in a covered container for up to 1 month.

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.

 

Vanilla Bean Sugar Cubes

Dessert, Fun Stuff, Vanilla Bean Sugar Cubes March 6, 2013 Comments: 3

Package these little gems in a pretty jar and give alongside your vanilla bean extract

Sugar Bean Cubes

Sugar Bean Cubes

as a homemade gift. This recipe comes from Janet Johnston.

Ingredients

  • 4 Madagascar vanilla beans
  • 3 cups white sugar
  • 1/4 cup pure Madagascar vanilla extract

Directions

Preheat the oven to 275 degrees F.

  1. Cut the 4 vanilla beans into 1/2-inch pieces and grind to a coarse powder in a coffee grinder or food processor.
  2. In a large bowl, mix the sugar, vanilla bean powder and extract until thoroughly combined (when the extract is completely incorporated the mixture will look a bit like dough).
  3. Pour the sugar mixture into an 8 by 8-inch pan and spread out evenly to a 1/2-inch thickness.
  4. Next, use a knife to score out 1/2-inch by 1/2-inch cubes by running the knife the length of the pan every 1/2-inch and the width of the pan every 1/2-inch.
  5. Bake for 1 1/2 hours. Remove the pan from oven and let cool. Once cooled, carefully flip the pan over onto a large cookie sheet to remove the sugar. Allow to cool completely, and then gently break into cubes along the scored lines.To “round” the edges of the cubes gently pour them into a big pot with a cover and lightly shake. Check and repeat if necessary. Pour the cubes from the pot into a small holed colander or sifter and sift off any sugar particles that can be reserved as granulated vanilla bean sugar!

Vanilla Extract – Homemade

Dessert, Fun Stuff, Homemade Vanilla Extract March 6, 2013 1 Comment

vanilla2Although its presence may now be considered commonplace within the kitchen, the history of the seemingly humble vanilla bean is as evocative as the taste it exudes.

The vanilla bean or vanilla pod as it is also known, has been traced back to the Pre-Columbian societies that occupied the geographical region now thought of as Mexico. The exact date these beans were discovered is impossible to determine, but it is known that civilizations such as the Aztecs and Totonacs regularly used them.

I have a collection of useful recipes using the vanilla bean. Find vanilla beans on the web, at health stores and in most supermarket stores in the baking isle. If making homemade vanilla as a gift allow 2 months for the entire process. It is worth the wait, and makes a wonderful gift in a pretty bottle.

Vanilla Extract

Ingredients

  • 2 whole vanilla beans
  • 1-1/2 cup vodka
  • ½ cup water
  • 1 cup granulated sugar

Directions

  1. In a 3-cup glass container with a tight-fitting lid, combine the vanilla beans with the vodka. Cap and allow to sit at room temperature for 3 weeks.
  2. Remove the beans and strain liquid through a doubled layer of cheesecloth into a bowl
  3. In a medium saucepan, combine the water and sugar over medium heat
  4. Bring to a boil, stirring constantly until the sugar is dissolved
  5. Remove from heat and cool
  6. Stir into vanilla mixture
  7. Pour mixture into a bottle; cap and allow to sit at room temperature for 1 month

Triple Chocolate Pancakes

Breakfast, Dessert, Dinner Ideas February 5, 2013 Leave a comment
Triple Chocolate Pancakes

Triple Chocolate Pancakes

What can I say, breakfast, dinner, dessert? Not just one kind of chocolate but three kinds of chocolate. A complete gooey chocolaty overload. Serve with Hot Fudge Sauce, or fresh fruit and White Chocolate Yogurt sauce – recipe follows.

 

 

Ingredients for Pancakes:

  • 1-1/2 cup all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ cup sugar
  • ¾ cup milk
  • ½ cup buttermilk
  • 3 tablespoons butter, melted and cooled
  • 2eggs, separated
  • ½ teaspoon salt
  • 3 ounces bittersweet chocolate chips
  • 3 ounces white chocolate, chopped
  • Purchased or homemade Hot Fudge sauce

Directions

  • Mix first 5 ingredients in a bowl
  • Mix milk, buttermilk, egg yolks, and cooled melted butter into a second large bowl and beat well.
  • Add flour to the milk/butter mixture and mix well
  • Put egg whites in another bowl and beat until stiff peaks form
  • Fold a small amount of beaten egg white into the chocolate batter, then add the remaining egg white and fold until mixed.
  • Add the bittersweet chocolate chips and white chocolate chips to the batter
  • Heat skillet and spray with cooking spray
  • Pour about 2 tablespoons of batter onto skillet and cook on medium-low heat until tiny bubbles appear on the top, flip and cook for one minute more.
  • Keep cakes warm in a 250 F oven until all cooked.

White Chocolate Yogurt

  • 6 oz White Chocolate chopped
  • ¼ cup plain yogurt
  1. Put the chopped white chocolate into a bowl set over a saucepan of simmering water and melt slowly. Be careful not to get moisture or steam into the chocolate. OR microwave on 10 second intervals, stirring until melted.
  2. When melted, remove from heat and let cool slightly, beat in the yogurt until smooth and shiny. Serve cakes with hot fudge sauce and White Chocolate Sauce. Yummy

Cinnabon Cinnamon Rolls – Famous Recipes

Dessert, Famous Recipes January 23, 2013 Leave a comment

Every mall and every airport I walk into I can immediately smell the unmistakable smell of Cinnaboncinnamon cooking.  In 1985 Rich Komen decided he would create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls. It took him 9 months to develop the “freshest, gooiest, and most mouthwatering cinnamon roll ever tasted!

Ingredients – Rolls

  • 1-1/4 ounce package active dry yeast
  • 1 cup warm milk (105 to 110 F)
  • ½ cup sugar
  • 1/3 cup margarine, melted
  • 1 teaspoon salt
  • 2 eggs
  • 4 cups all-purpose flour

Ingredients – Filling

  • 1 cup packed brown sugar
  • 2-1/2 tablespoons cinnamon
  • 1/3 cup margarine

Ingredients – Icing

  • 1 stick margarine, softened
  • 1-1/2 cups powdered sugar
  • ¼ cup cream cheese
  • ½ teaspoon vanilla extract
  • 1/8 teaspoon salt

Directions

  1. For the rolls, dissolve the yeast in the warm milk in a large bowl
  2. Add the sugar, margarine, salt, eggs, and flour, mix well
  3. Knead the dough into a large ball, using your hands dusted lightly with flour
  4. Place ball in a greased bowl, cover with plastic wrap and let rise in a warm place for about 1 hour, or until dough has doubled in size
  5. Roll the dough out on a lightly floured surface.
  6. Roll the dough approximately 21 inches long and 16 inches wide, and ¼ inch thick
  7. Preheat oven to 400 F.

******

  1. For the filling, combine the brown sugar and cinnamon in a bowl
  2. Spread the softened margarine evenly over the surface of the dough and then sprinkle the cinnamon and sugar mixture evenly over the surface.
  3. Working carefully from the top (a 21-inch side) roll the dough down to the bottom edge to create a spiral
  4. Cut the roll of dough into 1-3/4 inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan.
  5. Bake for 10 minutes or until light brown on top.

******

  1. For the icing, combine icing ingredients, beat well with an electric mixer until fluffy
  2. Coat the rolls when they come out of the oven generously with icing.

Makes 12 rolls

 

 

Strawberry Angel Food Dessert

Dessert January 10, 2013 Leave a comment

Angel Food - with fruit

In my family this was always a welcome dessert. This is a very dressy, and refreshing dessert in the summer months. Enjoy

Ingredients

  • 1 Angel Food Cake (boxed cake mix is fine)
  • 2 pints of fresh strawberries (or blueberries or 2 cans of Mandarin oranges sliced lengthwise)
  • 1 Large container of Cool Whip
  • 1 regular size box of instant vanilla pudding
  • 1 stick of butter (soft)
  • 1 lb of Confectioners sugar

Cake

  • Prepare cake according to box directions, cool completely
  • Slice into 2 layers

Filling

  • Add 1 cup of milk to 1 regular size box of instant vanilla pudding – beat 2 minutes
  • Add ½ size Cool Whip container, blend pudding mix and cool whip with a spoon
  • Spread ½ of the pudding mix on the first layer
  • Spread sliced strawberries or whatever fruit you choose on top of the filling
  • Cover with first layer of cake
  • Repeat steps above and put top of cake on second layer

     

Frosting

  1. Beat the butter until smooth
  2. Add confectioners sugar
  3. Stir in the other half of the container of cool whip
  4. Frost sides of cake and then the top. Decorate with sliced fruit