Tag Archives: dessert

Faux Shi Shi and Easy

Hope your summer is sl o w ly going by.
I’m still in the fast-track statistics class that not only
teaches me lovely bits of standard deviations
and critical values, but it also teaches me the likelihood
of not having any dessert
left over when n= 12 short cakes
and k= fruit topping.

Here’s a faux shi shi, cheap and easy, no- bake, one bowl dessert that will wow….well, I don’t know if it will wow them…but it’s easy and that’s what matters.

 

Add lemon juice and sugar, to a tub of PRE-WHIPPED cream cheese.  Mix well and then add a bit of vanilla.

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Add a couple of dollops of the mixture to a dozen sponge cake cups.

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Decorate the tops with bits of strawberry, kiwi, apricot, and plum- or whatever you like. You can stop here or continue on with a quick glaze.

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Heat a few tablespoons of apricot preserves with a little lemon juice to cut the sweetness.  Let it cool a bit and then slather over your fruit.  This will not only add tartness, but will help to keep the fruit from drying out while it waits in the fridge. enjoy!

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♥♥♥♥♥Kelly♥♥♥♥♥

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I am so health conscious that I eat veggies for dessert….

You really believed that? Well technically, pumpkin is a squash so when you eat Pumpkin Spice Fudge, you’re eating your veggies, and when you drink wine, that’s a serving of fruit – duh – Get it straight.

Jeesh- I just looked it up and pumpkins are actually berries which is a fruit, so this fudge can be  classified as a daily fruit serving.  Fudge is officially in the Cucurbitaceae family, which includes cucumbers, melons, squash, and gourds as well.

Wow! So that must mean that my watermelon and vodka spritzers are a double serving of berries, because isn’t vodka made from juniper berries?  Tons of vitamin C!

Pumpkin Spice Fudge:

When you’re tired of sending chocolate chip cookies and tired of the cookie sheet run around every 10 – 12 minutes, a batch of fudge is just the thing. But not just any fudge, this is Pumpkin Spice Fudge and one more way to use up the can of spice that you bought when you made the Pumpkin Pie Steel Cut Oatmeal and the Pumpkin Pie Smoooothies You did try those didn’t you?  Very yummy and Pumpkin is so good for you.  All the more reason to 

EAT MOR PUNKIN FUJ ! 

If you’re a vegetarian or just know a good substitute for marshmallow crème, please forward it. If you’re a vegan and opt out of evaporated milk, butter, and the creme…check out this recipe.

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You’ll need:

  • candy thermometer
  • 2 c. sugar
  • 1 c. brown sugar, packed
  • 3/4 c. butter
  • 2/3 c. evaporated milk
  • 1/2 c. pumpkin puree
  • 1 1/2 tsp. Pumpkin Pie Spice
  • 12 oz. white chocolate chips
  • 7 oz. marshmallow crème
  • 1 c. pecans pieces, separated (optional)
  • 1 1/2 tsp. vanilla extract

Butter a 9 x 13 baking dish.  Combine the first 6 ingredients in a heavy saucepan: cook over medium heat until the sugars dissolve, then continue cooking until the mixture begins to boil, stirring constantly.  Boil until a candy thermometer reaches the soft-ball stage (234 ~ 243 degrees). Remove from heat, stir in the white chips until they are all melted and mixture is smooth. Add the marshmallow crème and all but 1/4 cup of the pecans, mix well. Add the vanilla and mix a bit more.

Pour into prepared pan, spread around, then sprinkle on the remaining pecans and pat them down into the fudge a bit to keep them from rolling off when you cut into it.  Cool to room temperature. Cut into cubes, store refrigerated in an air tight container.

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Eatchur Veggies! I mean fruit.

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Signature Dessert

 

I love coffee. I love chocolate. I love dessert.  I especially love coffee in my chocolatey dessert, and wouldn’t you know it, I have a passion for Tiramisu.

My first experience with Tiramisu was at Thanksgiving dinner when a friend made it from scratch, including the ladyfingers. She had just returned from Italy where she took cooking classes. That Thanksgiving dinner was the most spectacular lasagna with hand-made pasta and sauce I have ever had or will ever have. No joke. Anyhow, since that dinner I’ve been on a quest to find an equally delicious Tiramisu. It’s been tough.

Everything I’ve tried has been so-so or down right disgusting when there’s a Jello product or Cool Whip in it….blaaack!  Too much filling, not enough coffee. 

So I’m now on a mission to learn how to just make it myself…it’s a bucket list thing….to perfect it…to make it my signature dessert! 

I love signatures….signature wrapping paper, signature scents, signature style, signature flower etc

I came across a blogger that was also trepdatious about trying to make one herself, but she explained that it’s easier than it looks.  If you buy ladyfingers already made, you’re halfway there. http://reneesrecipe.wordpress.com/2011/08/10/tiramisu/#comment-357   Renee also has some yummy looking Indian and vegetarian dishes I’d like to try.

Tiramisu for 4 (you could easily divide this out to serve 8 with much smaller glasses or maybe an 8×8 pan)

You’ll need…

  • 1 cup heavy whipping cream
  • 8 oz Mascarpone Cheese 
  • 2 T. Brandy 
  • 2 cups coffee, cooled
  • Salt
  • 1 t. vanilla extract
  • Brown sugar – 1/4 cup + 1/4 cup
  • 2 FRESH eggs from a trusted source, no back alley eggs ladies! Separate them into 2 little bowls-one with the yolks, and one  with the whites
  • 2 dozen Ladyfingers 
  •  4 teaspoons cocoa powder
  • 2 squares semi-sweet chocolate,  shaved down to a light fluffy chocolately snow that only dreams are made of. Until you are ready, store it in the fridge if your kitchen is warm. Or just wait til you need it.

Here’s how…

When the coffee is room temperature, add the brandy. 

Get out 1 large mixing bowl and two medium bowls. You’ll also need four 12 oz glasses or bowls.

In the large bowl, beat the egg whites with 1/8 teaspoon salt until stiff peaks ALMOST form. Add in 1/4 c. brown sugar and beat until stiff peaks form and the sugar is dissolved.

In a medium bowl, beat the egg yolks on high until smooth, add the remaining sugar, and beat until you create a creamy soft yellow color.

In a medium bowl, whip the whipping cream to stiff peaks.

Fold and mush the Mascarpone cheese into the yolks,  then beat to smooth it

Fold the yolk/Mascarpone mixture into the egg whites.

 

 

 

 

 

 

 

 

 

Fold the whipped cream into the white/yolk/cheese mixture to mix in the vanilla extract. 

How to fill your glasses:

Divide the fingers into 4 piles next to each glass.   And with your spatula, kind of divide the stiff filling into 4 sections by drawing a criss cross in the bowl. Each section will complete a trifle in each glass.

just follow me..

For 3 layers in each glass, dip a third of a ladyfinger pile into the coffee/brandy and place them into the bottom of the glass. (so if you bought 2 dozen, you should be dipping 2 whole fingers now).  Add a third of a section of filling, a third more dipped fingers (2), a third of a section of  filling, the rest of the dipped fingers, and top with the last of the section of filling.

Repeat this layering process to fill the remaining 3 glasses.

With your handy dandy microplane, shave down 2 squares of chocolate on to a piece of parchment paper or whatever, and garnish the glasses. Top each glass with a teaspoon of cocoa powder. Chill them at least 5 hours…if you can stand it.

ohmahgyah!   Heaven!  Don’t know how to improve on this. Suggestions? Thank Renee!

I guess my next quest will be to find the perfect bowl so it can be more mobile.  Hmm..

 ??

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