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Category: Desserts & Fruit

Hershey’s Best Loved Chocolate Cheesecake

Hershey’s Best Loved Chocolate Cheesecake

4.1.2Quick Chocolate Crumb Crust (recipe follows)

3 packages cream cheese, softened

1 ¼ cups sugar

1 container (8 ounces) dairy sour cream

2 teaspoons vanilla extract

½ cup Hershey’s Cocoa

2 tablespoons all-purpose flour

3 eggs

Quick Chocolate Drizzle (recipe follows)

 

Prepare Quick Chocolate Crumb Crust. Heat oven to 450 degrees. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust. Bake 10 minutes. Reduce oven temperature to 250 degrees, continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely, remove side of pan.  Prepare quick Chocolate Drizzle, drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator.

 

Quick Chocolate Crumb Crust: Combine 1 cup chocolate wafer crumbs and ¼ cup (1/2 stick) butter or margarine, press onto bottom of 9-inch spring form pan.  Makes 1 (9-inch) crust. (I didn’t have a spring form pan so i just used a regular 9 inch round cake pan and it worked just fine. It made 2 of them instead of just one because they aren’t as thick. Also it doesn’t take quite as much time to cook either.)

 

Quick Chocolate Drizzle: Place ½ cup Hershey’s Semi-Sweet Chocolate Chips and 2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave safe bowl.   Microwave at HIGH (100%) 30 seconds. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted.

 

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Kiwi & Lemon Sorbet

Kiwi & Lemon Sorbet

Sorbet-01026 kiwis, peeled and diced

3/4 C. of sugar

1/4 C. water

Juice of 1 lemon (1/4 C.)

 

Make a simple syrup with the sugar and water on low heat. Cool. Puree peeled and diced fruit with sugar and lemon juice. I left the seeds in the mixture. You could strain the puree if you wish. Proceed in an ice cream maker if you have one. Or you can do what I did. I poured the mixture into the mixing bowl of my Kitchen Aid mixer and froze it. Take it out of the freezer after an hour and whip at low speed for 3 minutes. Return to freezer for an hour. Repeat process twice.

 

 

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Honey Cookies

Honey Cookies

1 quart Honey
2 C. sugar
1 lb. pecans

1/2 lb. citron
2 T. cinnamon
2 tsp. ground cloves
2 tsp. ground allspice
1 1/2 tsp. baking powder
1 C. brandy
Juice & peel of 1 lemon, coarsely grated
7 C. all purpose flour

 

In large pot, boil honey & sugar, until sugar is dissolved. Measure the rest of the ingredients and mix into the honey sugar mixture. Refrigerate for 3 days. Divide dough into thirds. With floured hands, press onto greased cookie sheet to 1/4″ thick. Press to within 1″ of edge of sheet. Bake on middle rack of preheated 350F oven for 20-22 minutes or until edges begin to brown and center springs back from light tough. Upon removing, invert onto a cutting board, and cut in 1″x 2″ strips. Drizzle glaze over cookies. For glaze, combine 2 C. powdered sugar with enough milk to make drizzling consistency (about 4-6 T.) and a dash of lemon, orange or almond extract, or all three.

 

Heather Honey Ice Cream

Heather Honey Ice Cream

honeyicecream2 plump, moist vanilla beans

2 C. heavy cream

1 C. whole milk

1/2 C. heather honey (or substitute another aromatic honey such as chestnut or eucalyptus)

 

Flatten the vanilla beans and cut them in half lengthwise. With a small spoon, scrape out the seeds. Place the seeds and pods in a large saucepan. Add the cream, milk, and honey.  Stir to dissolve the honey. Heat over moderate heat, stirring from time to time, just until tiny bubbles form around the edges of the pan, 3 to 4 minutes. Remove from the heat and let steep, covered, for 1 hour. Cover and refrigerate until thoroughly chilled. Remove the vanilla pods, and stir the mixture again to blend. Transfer it to an ice cream maker and freeze according to manufacturer’s instructions.

 

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Red, White, and Blue Cheesecake

Red, White, and Blue Cheesecake

1 C. reduced fat graham cracker crumbs (about 8 whole graham crackers)

1/4 C. light butter, melted

32 oz fat free cream cheese (soft or block, brought to room temperature)

1 1/4 C. sugar

1 egg

5 egg whites

6 oz fat free vanilla yogurt

1 tbsp vanilla extract

1 tsp. vanilla extract

1 tbsp cake flour

2 tsp. cake flour

1/4 C. blueberries

1 pint med strawberries, trimmed to uniform size (about 3 c)

 

Arrange rack in bottom third of oven and preheat to 325ºF. Combine crumbs with melted butter and stir. The mixture will be a bit crumbly. Press evenly into bottom of 9″ round (or square) springform pan. Bake crust 5 minutes. Meanwhile, with electric mixer on medium speed, beat cream cheese and sugar until smooth. (If lumps remain, use spatula to remove them before proceeding.) Reduce speed to low and add egg and egg whites, one at a time, as you continue to mix. Add yogurt and vanilla extract and mix to incorporate, being careful not to overbeat. Add flour and mix until just combined. Coat inside edges of pan containing baked crust with unflavored cooking spray. Pour cream cheese mixture into pan. Return to oven for about 55 minutes (or until top is well set, but center is still slightly soft and edge is light golden brown). Remove pan from oven and loosen cake from edge of pan using a spatula or butter knife (do not remove pan side). Allow cheesecake to cool 30 minutes before placing in refrigerator. Chill at least 4 hours before serving. Remove pan side and then decorate cake to resemble a flag: Place blueberries in upper left and then arrange strawberries in horizontal rows to cover remainder of cake. Cut and serve.

 

Yield: 12 servings

Calories; 140

Fat: .5g

Fiber: 1g

 

 

Lemon Poppy Seed Cookies

Lemon Poppy Seed Cookies

2 C. Flour

½ tsp. Baking Soda

1 ½ tsp. Lemon Zest

1 tsp. ground coriander

2 T. Poppy Seeds

¾ C. salted Butter, softened

1 C. White Sugar

2 Large Egg Yolks

1 large Whole Egg

1 ½ tsp. pure Lemon Extract

 

Preheat oven to 300 degrees.  In medium bowl combine flour, baking soda, lemon zest, coriander and poppyseeds.  Mix well with wire whisk and set aside.  In a large bowl cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste.  Scrape down sides of bowl then add egg yolks, egg, and lemon extract.  Beat at medium speed until light and fluffy.  Add flour mixture and mix at low speed until just combined.  Do not overmix.  Drop by rounded T. onto ungreased cookie sheets, 2 inches apart.  Bake for 23-25 minutes until cookies are slightly brown along edges.  Immediately transfer cookies with a spatula to a cool surface.  Light and Crunchy Cookie.

 

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Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

1/2 C. Vegetable oil

4 Chocolate squares, unsweetened, melted

2 C. Sugar

4 Eggs

2 tsp. Vanilla extract

2 C. Flour, sifted

2 tsp. Baking powder

1/2 tsp. Salt

1 C. Nuts, crushed

1 C. Confectioners’ sugar

 

Combine oil, chocolate, and sugar. Add eggs one at a time, beating well after each addition. Add vanilla. Stir flour, baking powder and salt into oil mixture. Add nuts. Chill for several hours or overnight. Roll dough into balls by the tsp.ful. Roll in confectioners’ sugar. Place 2 inches apart on greased baking sheet. Bake at 350F degrees for 10 – 12 minutes. Do not over-bake.

 chocolate-Crinkle-Cookies

 

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Blueberry Pound Cake

Blueberry Pound Cake

1 C. butter, softened

3 C. sugar

1-1/2 tsp. vanilla extract

1/2 tsp. lemon extract

6 eggs

3 C. all-purpose flour

1/4 tsp. baking soda

1 C. (8 oz.) sour cream

3 C. fresh or frozen blueberries

Confectioners’ sugar

 

Sauce:

1 C. sugar

1/4 C. cornstarch

1/2 C. cranberry juice concentrate

6 C. fresh or frozen blueberries

 

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries.  Spoon into two greased and waxed paper-lined 9 in. X 5 in. X 3 in. loaf pans. Bake at 350 F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners’ sugar. In a small saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with pound cake.

 

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Aunt Joshia Mae’s Blackberry Doobie Dumplings

Aunt Joshia Mae’s Blackberry Doobie Dumplings

2 C. self-rising flour

2 T. sugar

1/2 C. vegetable shortening

2/3 C. 2-percent milk

4 pints fresh blackberries or blueberries (frozen can be used), rinsed

3/4 C. sugar

1/2 C. water

4 T. (1/2 stick) butter, cut into pieces

2 T. cornstarch dissolved in 1/4 C. water

 

In a medium bowl, mix together the flour and sugar.  Cut in the shortening using a pastry blender or fork until the mixture resembles coarse crumbs. Stir in the milk until mixture forms a soft dough. Using 1 T. of dough for each dumpling, roll into 24 balls (you may get more) and place on a baking sheet. In a large, deep skillet, toss the berries with sugar, water and butter. Bring to a simmer over medium heat, stirring often. Reduce the heat to low and cook for 5 minutes. Stir in the cornstarch mixture and cook until the juices thicken, about 1 to 2 minutes. Drop the dumplings into the simmering berries. Cover tightly and cook until the dumplings are puffed and cooked through, about 20 minutes. Serve hot, spooned into individual bowls.

 

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Chocolate Dessert with Raspberry Sauce

Chocolate Dessert with Raspberry Sauce

12 squares (1 oz each) semisweet chocolate

2/3 C. butter

5 eggs

2 T. sugar

2 T. all-purpose flour

Raspberry Sauce:

2 C. fresh/frozen whole, unsweetened raspberries

1 3/4 C. water

1/4 C. sugar

4 tsp. cornstarch

1 T. water

Whipped cream

Whole, fresh raspberries to garnish

 

Line bottom of a 9″ springform pan with parchment paper; set aside. Place chocolate and butter in top of a double boiler.  Bring water to a boil; reduce heat and stir chocolate until melted. In a large mixing bowl, beat eggs for 2 minutes. Slowly add chocolate mixture to eggs, beating at medium speed for 10 minutes. Blend in sugar and flour just until mixed. Pour into prepared pan. Bake at 400 for 15 minutes (will NOT be set in the middle).  Chill. For the sauce, combine raspberries, 1 3/4 C water, and sugar in a saucepan. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.  Put through a sieve; discard seeds. Add water if needed to make 2 C. juice. Combine cornstarch and 1 T. water in a small bowl; stir until smooth. Add cornstarch mixture to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook and stir 1 minute more. Remove from heat; cool. To serve, spoon about 2 T. sauce on dessert plate, place a thin wedge of chocolate dessert on sauce. Garnish with whipped cream and reserved raspberries. Yield: 16-20 servings (2 C. sauce)

 

Mini Spice Cakes

Mini Spice Cakes

1 to 2 bananas, mashed or beaten

1 super moist spice cake mix

1/3 C. Canola oil

1/3 C. water

1/2 C. sour cream

2 large eggs

1 C. coarsely chopped walnuts

Nonstick cooking spray

 

Place bananas in large bowl and mash or beat with electric mixer. Add cake mix, oil, water, sour cream and eggs to the bananas. Beat with electric mixer until blended and smooth. Stir in walnuts. Spray mini loaf pans with nonstick cooking spray. Fill each with 3/4 C. batter. Bake in a preheated 350-degree oven for 40 to 45 minutes.

 

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Watermelon with Fennel Salt

Watermelon with Fennel Salt

1 T. fennel seeds

2 tsp. kosher salt

12 (1-inch-thick) slices from a 5-pound quartered chilled watermelon

6 lime wedges

 

Heat a dry small heavy skillet over moderately low heat until hot, about 3 minutes, then toast fennel seeds, stirring constantly, until lightly browned, 3 to 4 minutes. Transfer seeds to a work surface and cool 10 minutes. Coarsely crush seeds using bottom of skillet, then stir together with salt and sprinkle over watermelon. Serve with lime wedges.

 

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Tropical Fruit Salad

Tropical Fruit Salad

1 papaya

1 mango

1 navel orange

1 pineapple

Fresh lettuce greens

1 pint raspberries

1 pint blueberries

 

Reserved juice from strained fruit

2 T. lemon juice

2 T. honey

1 tsp. salt

1 tsp. powdered ginger

1 c. vegetable oil

 

Peel papaya using a potato peeler. Cut in half and remove seeds with spoon. Discard seeds. Slice papaya lengthwise, then halve it. Repeat process with mango. Peel orange and separate into sections. Cut both ends off pineapple and cut off skin. Cut pineapple into slices, then chunks, lengthwise (chunks should be long). Combine papaya, mango, orange and pineapple in food processor; chop into tiny bits. Strain, gently pressing down on mashed fruit to remove all the juice. Reserve juice for dressing. Wash and dry lettuce greens. Arrange on platter. Place fruit on lettuce. Garnish with raspberries and blueberries.  Pour 1/2 c. reserved strained juice into container. Add lemon juice, honey, salt and ginger. Mix with spatula and pour into blender. Blend. Add oil in a very slow stream to emulsify while mixing. Pour into cruet or other serving container.

 

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The Café’s Gingerbread Dessert

The Café’s Gingerbread Dessert

2 C. cold whole milk

1 small package instant vanilla pudding mix

1 tsp. vanilla

8 C. cubed gingerbread cake or muffins

1 C. English toffee bits or almond brickle chips

1 1/2 to 2 C. whipped cream (or frozen whipped topping, thawed)

Maraschino cherries, drained and dried

 

Combine milk and pudding mix in a bowl and beat with electric mixer for 2 or 3 minutes, until it starts to thicken. In a decorative clear serving bowl, lightly coat bottom of bowl with whipped cream.  Place half of the gingerbread cubes in the bottom of the bowl. Spoon a layer of prepared pudding on top of gingerbread. Sprinkle with 1/2-cup toffee bits. Place a layer of the gingerbread cubes on top of toffee bits and spoon remaining prepared pudding over top. Spread whipped cream or topping over the top and sprinkle with remaining toffee bits.  Garnish top with coarsely chopped red and green cherries.

 

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SBD Almond Ricotta Crème

SBD Almond Ricotta Crème

1/2 C. part-skim ricotta cheese

1/4 tsp. almond extract

1 package sugar substitute

1 tsp. slivered toasted almonds

 

Mix together the ricotta, almond extract, and sugar substitute in a dessert bowl. Serve chilled and sprinkled with toasted almonds.

 

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Rhubarb Sorbet

Rhubarb Sorbet

Srhubarbweet Rhubarb Sauce

Sprinkle 1 C. sugar over 1 lb. diced rhubarb and let sit for an hour. Cook slowly, uncovered, until tender and falling apart. Sauce may be thickened if desired with a tsp. of cornstarch mixed with an equal measure of cold water or by simply reducing to desired consistency. Sauce may be flavored with fresh ginger, cinnamon, cloves, citrus zest and juice or vanilla

 

Rhubarb Sorbet

Combine 2 C. of sweet rhubarb sauce and 1 C. orange juice. Process in ice cream machine until almost set. Beat 2 egg whites to soft peaks and blend into the fruit slush. Combine processing until set. Freeze and eat within a few hours. Sweet Rhubarb Sauce: Sprinkle 1 C. sugar over 1 lb. diced rhubarb and let sit for an hour. Cook slowly, uncovered, until tender and falling apart. Sauce may be thickened if desired with a tsp. of cornstarch mixed with an equal measure of cold water or by simply reducing to desired consistency. Sauce may be flavored with fresh ginger, cinnamon, cloves, citrus zest and juice or vanilla

 

 

 

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Meyer Lemon Soufflé with Wild Huckleberry Sauce

Meyer Lemon Soufflé with Wild Huckleberry Sauce

meyer3 Meyer lemons

6 eggs

1/2 cup milk

4-1/2 teaspoons sugar, plus extra for cups

2 tablespoons flour

1 tablespoon butter

2 tablespoons sugar

Cream of tartar

Powdered sugar

Preheat oven to 400°F.  Grate the lemons finely. Measure two     tablespoons of zest and set aside. Discard the rest of the zest. Juice the lemons and strain. Measure the juice and reduce by half on the stovetop or in the microwave. Set aside.  Separate the eggs, placing six yolks in a mixing bowl and five whites in the bowl of an electric mixer. Discard the extra white.  Place the milk in a small saucepan. Sift in the flour and sugar and whisk together. Place over a medium flame and whisk continuously till the mixture thickens and begins to bubble. Continue cooking and whisking another minute.  Remove from heat. Whisk yolks, then whisk small amounts of the milk mixture into the yolks until all has been incorporated. Scrape the mixture back into the pan, and whisk over the flame 3-4 minutes, till the mixture has thickened noticeably. Remove from the heat and beat in the butter. Be careful to whisk around the edge of the bottom of the pan. Turn the mixture back into the bowl that originally held the yolks.  Begin beating the whites on low. Using cold butter, butter 6 individual 8-ounce coffee cups, using your fingers to assure that the cups are evenly coated on the inside. Place a couple of tablespoons of sugar in one cup and rotate the cup above the next cup to insure the inside is completely sugared all the way to the top, as the excess sugar falls into the second cup.  Continue to the sixth cup, saving any of the excess sugar.  Turn the beater up to medium. As soon as peaks begin to form, add two tablespoons of sugar, being sure to avoid the side of the bowl or the whisk.  As soon as soft peaks form, add a pinch of cream of tartar. Continue to beat till peaks are firm, but the whites retain some glossiness.  Add about a third of the whites to the soufflé base, and incorporate vigorously. Add half of the remaining whites and fold in gently, then repeat with the last of the whites. Divide the mixture equally among the six soufflé cups, and gently level the tops. Sprinkle the reserved, reduced juice on top of the soufflés, and bake on a sheet pan till done, about 15 minutes. The tops of the soufflés should be firm and just beginning to brown. Remove the pan of soufflés from the oven, dust with powdered sugar, place on saucers and serve immediately with wild huckleberry sauce.

Wild Huckleberry Sauce

1-1/4 cups sugar

1 cup water

1 lemon

Combine the sugar and water in a small saucepan. Heat slowly, stirring, to dissolve the sugar.  Using a vegetable peeler, peel three strips of zest from the lemon and add to the sugar syrup. Bring to a boil and boil five minutes. Remove from the heat and let cool. Transfer to a storage container, cover and refrigerate. Extra syrup can be kept refrigerated for a month.

3 cups huckleberries

1 cup sugar syrup

Place the huckleberries and syrup in a saucepan and bring to a simmer.  Simmer until the huckleberries are soft, and remove from the heat.  Let cool slightly, then puree in a blender. Pass through a chinois, pressing on the berries to extract as much liquid as possible. Add a squeeze of lemon juice.  If the sauce is too thin, wipe out the saucepan, return the sauce to the saucepan and reduce slightly. If it is too thick, add some additional sugar syrup. Extra sauce can be kept refrigerated for a month.

Pumpkin Fritters with Variations

Pumpkin Fritters with Variations

Necessities:

2 C. cooked pumpkin

½ C. all-purpose flour

½ tsp. salt

2 tsp. baking powder

1 T. plus one tsp. granulated sugar

2 large eggs

Extra flour, if needed

Vegetable oil, for frying

 

Option 1 – Sweet (traditional version):

1 tsp. ground cinnamon

1 tsp. granulated sugar

Cinnamon sugar, for dusting

 

Option 2 – Sweet and spicy:

1 tsp. ground cinnamon

2 T. minced cilantro (a.k.a. fresh coriander)

Juice of one lemon

1 T. mango chutney

1 green chili, minced

 

Option 3 – Savory:

2 tsp. roasted garlic paste

Handful chopped fresh herbs of your choosing (I used basil, oregano and marjoram)

Pinch of salt

 

Using a food processor, blend together the pumpkin, flour, salt, baking powder and sugar. Add the eggs and blend until the mixture forms a thick batter that is firm enough to hold its shape when scooped up with a spoon. If the batter is too soft, add some additional flour. At this point, you can follow one of the options above, or divide your batter into twos or threes and make several different types of fritters. Just mix in the ingredients listed under the option of your choice, reducing the quantities as appropriate if you are dividing up your batter. Heat the oil in a fry pan over medium heat. Then, drop heaped T. of the batter into the pan, leaving a bit of space between each fritter. Fry the fritters in batches until they are firm and golden on their undersides. Carefully flip over and fry on other side. The fritters are done if you can press them and they spring back, and no batter squishes out from the sides. Serve fresh from the fry pan, or cover the fritters that are ready with a clean tea towel as you prepare the subsequent batches. Or, if are cooking other items to accompany the fritters, keep the fritters warm in a 100°C (210°F) oven. If you made option 1, dust your fritters with some cinnamon-sugar. Garnish the other options as you please! I roasted the pumpkin I used in this recipe, but you could also boil it. If you do boil the pumpkin, ensure it is very dry before you begin making the batter. Note, too, that the possibilities of how to modify your pumpkin fritters are pretty endless. You could add some currants to the sweet fritter, for example, or maybe make a savory one with zucchini (shredded, salted and well-drained) and crumbled feta. Depending on your additions, you may need to blend in extra flour to thicken the batter, or milk to thin it.

 

 

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Rosemary Shortbread Rounds

Rosemary Shortbread Rounds

rosemaryshortbread1 cup (228g) unsalted butter, at room temperature
1/2 cup (110g) light brown sugar, packed
1 egg yolk
1 teaspoon fresh rosemary, finely chopped
1 teaspoon almond extract
1 teaspoon lemon zest or 1/2 teaspoon lemon extract
1+1/2 cup (210g) all-purpose flour
1/2 cup (65g) cornstarch
3/4 teaspoon kosher salt
1/2 teaspoon baking powder

In a large bowl, with a hand mixer, cream the butter until light and pale (about 3-4 minutes). Add the sugar and beat for another 3-4 minutes or until light and fluffy. Reduce speed to low and add the egg yolk, almond extract, lemon zest/extract, and rosemary and beat until thoroughly combined. In another bowl, sift together flour, cornstarch, salt, and baking powder. Add the flour mixture to the sugar mixture and mix until a uniform dough is formed. Scrape the dough on to a piece of plastic wrap and form it into a disk with an 8″ diameter that is 1″ thick. Refrigerate for 20 minutes or until it is firm enough to roll out. At this point, preheat the oven to 325 degrees. On a floured work surface, roll out the dough to be 1/4″ thick. A trick I use is buying 1/4″ wood dowels and lining them up on either side of the dough as bumpers for my rolling pin. Cut the dough into any shape you want using either a knife or cookie cutters! Arrange shortbread cut outs on a baking sheet about 2″ apart. Bake for 18-20 minutes or until the short breads are just golden brown. Let cool on a baking sheet for 15 minutes before transferring to a wire rack to cool completely.

 

Dreamy Red Velvet Bundt Cake with Cream Cheese Frosting

Dreamy Red Velvet Bundt Cake with Cream Cheese Frosting

Cake ingredients:
1 cup unsalted butter (softened)
2 eggs
1 1/2 white sugar
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups of white flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon vinegar

Frosting ingredients
1/4 cup unsalted butter (softened)
1/4 soft cream cheese 1/2 cup milk
1 teaspoon vanilla
3/4 cup powdered sugar
1 tablespoon rum or bourbon (if desired)
1/2 cup chopped pecans or walnuts (if desired)

Red-Velvet-Bundt-Cake
Preheat oven to 350 degrees F and grease a Bundt pan. In a large mixing bowl, cream together butter, sugar, vanilla and eggs well (use an electric mixer/stand mixer). In a small bowl, combine food coloring and cocoa. Add cocoa mixture to butter mixture and mix well. Separately add the buttermilk and flour to the butter mixture in small batches, mixing well after each addition. Gently fold in the baking soda and vinegar. Pour batter into greased Bundt pan. Bake for 45 minutes or until toothpick comes out clean. Let cake cool for 20-30 minutes and then invert onto a cake platter. To prepare frosting: Mix butter, cream cheese and sugar well. Then add milk and remaining ingredients (except nuts if using). Pour frosting over Bundt cake and top with nuts if desired.

Ginger-Poached Pears with Ice Cream and Blueberries

Ginger-Poached Pears with Ice Cream and Blueberries

1 C. water

1 one-inch piece fresh ginger, sliced

2 T. sugar

1 lemon zested

2 firm pears, such as Bosc or Anjou, peeled, cut into thin wedges, cut core away as you work

1 pint French vanilla bean ice cream

Ground cinnamon, for garnish

1 C. fresh blueberries

pears

In a saucepan, bring the water, ginger, sugar, and lemon zest to a boil over medium-high heat. Add the pears, and when the pot returns to a boil, reduce the heat to a medium-low to maintain the simmer. Cook the pears until very soft when pierced with a knife (but not falling apart), about 12 minutes. Remove the pan from the heat, and using a slotted spoon, divide the pears among 4 dessert C. or ice cream dishes. Add scoops of ice cream to the pears and garnish with a sprinkle of cinnamon then tumble some fresh blueberries over each serving.

 

 

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Oatmeal Cranberry White Chocolate Chunk Cookies

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 C. butter or margarine, softened

2/3 C. brown sugar

2 eggs

1-1/2 C. old fashioned oats

1-1/2 C. flour

1 tsp. baking soda

1/2 tsp. salt

One 6 oz. package CRAISINSâ„¢ sweetened dried cranberries

2/3 C. white chocolate chunks or chips

cookies

Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs; mix well.  Combine oats, flour baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in CRAISINS™ sweetened, dried cranberries and white chocolate chunks.  Drop by rounded tsp. onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Makes 2-1/2 dozen.

 

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Cranberry Apple Dumplings with Crimson Sauce Recipe

Cranberry Apple Dumplings with Crimson Sauce Recipe

dumplingSauce

1 can (16 ounces) whole berry cranberry sauce

1/4 C. orange juice or water

2 T. red cinnamon candies

Pastry

1 C. plus 1 T. shortening

3 C. Gold Medal all-purpose flour

3/4 tsp. salt

6 to 7 T. cold water

Apples

4 small cooking apples (each about 3 inches in diameter), peeled and cored

4 tsp. sugar

1 egg, slightly beaten

Additional sugar, if desired

Fresh mint leaves, for garnish if desired

 

Heat oven to 400ºF. Lightly grease bottom of jelly roll pan, 15 1/2×10 1/2×1 inch, or large cookie sheet with shortening. In 1-quart saucepan, heat cranberry sauce, orange juice and candies over medium heat, stirring occasionally, until mixture is hot and candies are melted; remove from heat. In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 T. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp. more water can be added if necessary). Roll pastry into rectangle, 18×16 inches. Cut pastry into four 8-inch squares, using pastry cutter or knife. Cut leaves from remaining 2-inch piece of pastry, using small leaf-shape cutter, pastry cutter or knife. Place apple on each pastry square. Spoon 1 T. cranberry sauce mixture into center of each apple. Sprinkle each apple with 1 tsp. of the sugar. Moisten corners of pastry squares. Bring 2 opposite corners of pastry up over apple; pinch to seal. Repeat with remaining corners; pinch edges of pastry to seal. Decorate with pastry leaves. Place dumplings in pan. Brush with egg; sprinkle with additional sugar. Bake about 30 minutes or until crust is golden brown and apples are tender. Garnish each dumpling with mint leaf. Serve warm with remaining sauce mixture.

 

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Sauvignon Blanc Poached Pears with Spicy Pepitas

Sauvignon Blanc Poached Pears with Spicy Pepitas

pears3 to 3 1/2 lbs. ripe pears, halved lengthwise and cored

1 1/2 cups granulated sugar

1 whole vanilla bean (not split)

1 cinnamon stick (about 3 in. long)

1 bottle (750 ml.) Sauvignon Blanc

1 tablespoon olive oil

1/4 cup pumpkin seeds (pepitas)

1 1/2 teaspoons packed light brown sugar

Pinch cayenne

1 3/4 cups (from a 16-oz. pkg.) mascarpone

 

Put pears in a large saucepan or wide sauté pan with the granulated sugar, vanilla bean, cinnamon stick, wine, and 1/2 cup water. Simmer gently, covered, until pears are tender when pierced with a fork, 10 to 15 minutes. Spoon out pears and set aside, loosely covered with plastic. Boil poaching liquid over medium heat until thick and reduced to about 1 cup, about 30 minutes (take care not to reduce the syrup too much). Chill until cool, at least 1 hour. Meanwhile, heat oil in a large frying pan over high heat. Add pepitas, brown sugar, and cayenne. Cook, stirring often, until seeds are toasted and brown sugar has softened, about 3 minutes. Mix 1/4 cup of the syrup with mascarpone. Arrange pears on a serving platter. Dollop mascarpone mixture on or beside pears, drizzle syrup over pears and mascarpone, and sprinkle with pepitas mixture. Make ahead: Through step 3, 1 day ahead; chill pears airtight.

 

 

Poached Seckel Pears with Stilton Cheese and Lemon Spice Sauce

Poached Seckel Pears with Stilton Cheese and Lemon Spice Sauce

Seckel pears are tasty and small—the perfect size for holding just enough Stilton to satisfy. Buy them only if they are ripe; otherwise, use Bosc or Bartlett. For Golden Door guests, I pipe the cheese mixture into the pear with a pastry bag, but at home, I spoon it into the fruit. If you can’t find Stilton cheese, use another variety of bleu cheese.

6 Seckel pears

1 1/2 C. pear juice or apple juice

1 T. fresh lemon juice

1 clove

1 small stick cinnamon

1 tsp. arrowroot powder dissolved in 2 T. water

3 ounces grated Stilton cheese

2 ounces low-fat cream cheese

1/2 C. fresh raspberries

6 sprigs fresh mint

Peel the pears, starting 1/4 inch from the stem, leaving the top 1/4 inch unpeeled with the stem attached. Using a small melon-baller or sharp knife, carefully core the pear from the bottom, making a small hollow area for the cheese. Combine the pear juice or apple juice, lemon juice, clove and cinnamon stick in a deep ceramic saucepan with a cover. Place the pears, stem up, into the saucepan, set the pan over medium heat, cover and simmer for 8 to 10 minutes. Carefully remove the pears from the pan, reserving the poaching liquid, and let cool. Strain the poaching liquid into a small saucepan and set it over medium-high heat. Cook for 20 minutes, or until the liquid reduces in volume by one-third. To thicken the sauce, stir in the dissolved arrowroot and simmer for 1 to 2 minutes. Remove from the heat and keep warm. Combine the grated Stilton and cream cheese in a small mixing bowl; mix until the cheeses take on a creamy consistency. Spoon about 2 to 3 tsp. of the mixture into the hollow in the bottom of each pear. (Or, if you wish, transfer the cheese mousse to a pastry bag fitted with a star tip. Pipe the cheese into the hollow in the bottom of each pear.) Place a filled pear on each dessert plate. Ladle the sauce around the pear and garnish with fresh raspberries and mint sprigs.

 

Fudgy Brownie Hearts with Fresh Raspberry Buttercream

Fudgy Brownie Hearts with Fresh Raspberry Buttercream

600_X_IMG_3316_fudgy_brownie_hearts_with_fresh_raspberry_frostingnonstick vegetable oil spray
1/2 c. unsalted butter, diced
3 oz. unsweetened chocolate, chopped
1-1/2 c. sugar
3 large eggs
1 tsp. instant espresso powder
1-1/2 tsp. vanilla
1/4 tsp. salt
3/4 c. flour
powdered sugar, to sprinkle on the finished brownie hearts

1/2 c. unsalted butter, at room temperature
12 oz. raspberries, fresh or frozen
1/2 tsp. freshly squeezed lemon juice
3-1/2 c. powdered sugar
pinch of kosher salt
1 to 2 T. milk, if needed to thin out the frosting

Preheat oven to 325°. Fold a long piece of heavy foil into a 13″ wide strip and fit it inside a 9″ x 13″ metal baking pan, leaving foil overhang on the 2 long sides. Spray the foil with nonstick spray. Stir the butter and chocolate in a large heavy saucepan over very low heat until chocolate is melted. Remove from heat and whisk in the sugar, and then the eggs, 1 at a time. Whisk in espresso powder, vanilla, and salt. Then sift the flour over the chocolate mixture and stir to blend well. Transfer batter to prepared pan. Bake brownies until slightly puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 20 minutes. Let cool completely in pan on rack.

Now prepare the fresh raspberry buttercream: Cook the raspberries in a medium saucepan over medium heat, stirring frequently until the raspberries are broken down into a sauce. Pour the sauce through a fine mesh strainer to remove the seeds, and then pour the raspberry sauce back in the pot. Simmer until the sauce reduces to a 1/4 cup. It will be a very rich red and concentrated sauce. Set aside to cool. With a mixer, cream the butter with a paddle attachment on medium high speed about 2 minutes, until lightened in color and a bit fluffy. Add 2 cups of powdered sugar, the 1/4 cup of cooled raspberry sauce, lemon juice, and salt. Mix until smooth. Add another 1-1/2 cups of powdered sugar and mix until smooth. If you want the frosting less stiff, add some milk, 1 tablespoon at a time. I did not add any milk to mine, and thought it was perfect for piping. Fit a pastry bag with a medium-large round tip (I used a Wilton #12) and fill with fresh raspberry buttercream.

Run a knife around the inside edge of the brownie pan. Use the overhanging foil as an aid and gently lift the brownies from the pan. The pan I used produces a brownie that is 1/2″ thick. Be sure your cookie cutter is taller than 1/2″. Press heart-shaped cookie cutters (the cookie cutters used in my photos measure 3″ wide and 1-1/2″ wide) firmly into the cooled brownie. Use a thin metal spatula to lift the cookie cutter filled with brownie from the foil. Gently press the brownie out of the cookie cutter. Repeat the cutting process until your brownie looks like a big piece of swiss cheese. (And I hope you’re eating up some of those brownie scraps!)

With the pastry bag filled with fresh raspberry buttercream, pipe a line of frosting around the inside edge of one of the brownie hearts. Then fill in the inside of the line with frosting, too. Top with another brownie heart, very gently pressing down to make a sandwich. Repeat until all your brownie hearts are completed. To finish off, sprinkle the brownie hearts with powdered sugar. I like to fill a small hand sieve with powdered sugar and gently tap the side of the sieve to let the powdered sugar rain down.

Gingered Grapefruit Broil

Gingered Grapefruit Broil

RU196105_jpg_rendition_largest_ss2 grapefruit
1 tablespoon butter, softened
2 tablespoons brown sugar
2 tablespoons yogurt
1/2 teaspoon ground ginger
1 teaspoon candied ginger

Peel grapefruit and cut into thick slices. Brush with butter; sprinkle slices with brown sugar and ground ginger. Broiled 3 to 4 inches from the heat for 2 to 3 minutes until the brown sugar has melted and the slices are heated through. Top with plain yogurt and sprinkle with candied ginger.

Cake Mix Cookies

Cake Mix Cookies

cake mix cookie text

1 pkg Betty Crocker SuperMoist Cake Mix (any flavor except fudge marble or carrot)
1/2 C. shortening
1/3 C. margarine or butter, softened
1/2 tsp. vanilla
1 egg

Preheat oven to 375. Mix about half of cake mix with shortening, margarine, vanilla, and egg in large bowl until well mixed. Stir in remaining dry cake mix. Drop dough by rounded tsp.fuls about 2″ apart onto ungreased cookie sheet. Bake 9-11 minutes (centers will be soft). Cool 1 minute before removing from cookie sheet.

Jello Cloud Parfait

Jello Cloud Parfait

2 paparfaitckages of Berry Blue Jello
2 cups of whipping cream
1/4 C. sugar
2 cups of ice
parfait glasses or any clear containers that you can see through

Start by placing your whipping cream in a large bowl, beat on high speed until just starting to thicken. As you continue to whip the cream slowly pour in your sugar, continue whipping cream until it forms super stiff peaks. You want to make sure that it is good and stiff so that if will hold it’s shape later in the jello. Keep chilled in fridge until needed. Now it’s time to get your jello ready. Pour 2 cups of boiling water into a large bowl and add both boxes of berry blue jello powder. Stir until all of the sugar has dissolved. Now you are going to add your 2 cups of ice, this is going to set up your jello nice and quick Stir the ice around in the bowl for about 5 minutes until the jello has thickened and remove any left over ice that didn’t melt. Your jello won’t be super thick like after it has set in the fridge but it will be jelled enough to scoop out on a spoon in a blobby form. Now the fun begins! Start by placing a few spoonfuls of jello in the bottom of your parfait glass, then take your whipped cream from the fridge and drop in a spoonful or two and press it against the side of the glass. This is going to form your cloud in the sky. Try not to smear any of the whipped cream where you don’t want a cloud, it will show up as streaks when you put more jello in so wipe away any unwanted marks. Continue layering the jello and whip cream alternating where you place your cream clouds so that you get a nice staggered effect.

Cranberry Orange Cookies

Cranberry Orange Cookies

932157ab4b89adf576b60aea0af1ee7d1/3 C. sugar
1 tsp. freshly grated orange peel

2 C. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 C. sugar
3/4 C. unsalted butter, at room temperature
1 egg
1/2 C. dried cranberries, chopped
1 T. freshly grated orange peel

Preheat oven to 350 degrees. Combine sugar mixture ingredients in a medium bowl and set aside. In a large bowl, combine flour, baking powder and baking soda; set aside. Combine sugar, butter and egg in a large bowl and beat, at medium speed, until creamy. Reduce speed to low and add flour mixture. Beat until well mixed. Add cranberries and orange peel and continue to beat until just mixed. Shape dough into 1″ balls and roll in the balls in the sugar mixture. Place 2″ apart on an ungreased cookie sheet. Flatten the balls with the bottom of a glass to 1 1/2″ circles. Bake for 7-11 minutes, until edges are very lightly browned, Do not over bake, the best part about these cookies is the soft, chewy texture. Cool for about 1 minute before removing from cookie sheet (they will be soft when they first come out of the oven).

Matcha Tea Leaf Shortbreads Recipe

Matcha Tea Leaf Shortbreads Recipe

matcha-tea-leaf-shortbreads12 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, at room temperature, cut into pieces
1 to 2 tablespoons matcha (powdered green tea), to taste
1/2 cup sugar
1 tablespoon coarse sanding sugar, optional

Line 2 jelly-roll pans with parchment paper; set aside. Whisk the flour and salt together in a small bowl to aerate and combine; set aside. In the bowl of a stand mixer, beat the butter on medium-high speed with the flat paddle attachment until creamy, about 3 minutes. Add the matcha and beat until the mixture is a uniform green color and very creamy. Add the sugar gradually and continue beating on high speed until very light and fluffy. Turn the machine off, add about one third of the flour, then turn the machine on to low speed. Gradually add the remaining flour, mixing just until blended, scraping down the bowl once or twice. The mixture will look crumbly; if you squeeze it between your fingers, it will come together. Gather it together into a ball with your hands while it is still in the bowl. Roll out the shortbread dough to a 1/4-inch thickness between two pieces of lightly floured parchment. Peel off the top parchment and cut the dough in half. Sprinkle the sanding sugar evenly over one half of the shortbread dough and gently, with hardly any pressure, roll over it with a rolling pin to help it adhere. Using a 2 x 1-inch leaf-shaped cookie cutter, cut out as many cookies as possible from both doughs and place on the prepared pans 1 inch apart. Use the back of a sharp paring knife to make vein patterns on each shortbread (see photo above). Refrigerate for 1 hour or up to overnight, if desired. Position racks in the upper and lower third of the oven. Preheat the oven to 325°F (160°C) . Bake the shortbreads for 17 to 22 minutes, or until the cookies are dry and firm to the touch; their color will not change. The shortbreads should retain their shape if you try to pick one up, and there should also be a fragrant butter and matcha scent emanating from the oven. Cool on the pans set on racks for a couple of minutes, and then carefully transfer the cookies to racks to cool completely. Store the shortbreads at room temperature for up to 2 weeks in an airtight container. Tip: I used a “rose leaf” cookie cutter that is just shy of 2 inches long and 1 inch wide, which you can find at Beryl’s. You can certainly use a larger cookie cutter, or even a different shape, but the yield and baking times might change.

Sunny Lemon Ice

Sunny Lemon Ice

ThriveStretchHeader2-1136x4922 1/2 C. sugar
5 C. water
1/4 tsp. salt
1 C. fresh lemon juice (about 6 lemons)
1 T. grated lemon peel
6 mint sprigs

Combine sugar, water and salt in large saucepan. Cook, stirring continually, over low heat until sugar dissolves. Bring to a boil and cover. Boil 5 minutes, do not stir. Remove pan from heat. Stir in lemon juice and lemon peel. Pour into medium glass dish. Cool at room temperature. Freeze, covered, until slushy. Spoon into chilled mixing bowl. Beat ice with electric mixer set at medium speed until smooth, but do not allow mixture to melt. Pour back into dish and spread evenly. Cover with plastic wrap. Freeze lemon ice, stirring 2-3 times until firm. Spoon into chilled dessert dishes. Top each serving with a mint sprig.

Shortbread Cut Outs

Shortbread Cut Outs

1 1/2 C. all-purpose flour
1 T. baking powder
1/2 tsp. salt
3/4 margarine, softened
1 (14oz) can sweetened condensed milk
2 eggs
2 tsp. lemon extract

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Mix flour, baking powder and salt; set aside. Cream margarine in large bowl. Gradually add condensed milk; beating well after each addition. Beat in eggs and lemon extract. Stir in flour mixture; mix well but do not beat. Divide dough into 3 balls. wrap in plastic wrap. Place in freezer 10 minutes or until firm enough to roll. Preheat oven to 350. Grease baking sheets. Roll one portion of dough at a time to 1/8″ thickness on lightly floured surface. Cut dough with cookie cutter. Place on prepared baking sheets, 1 inch apart. Bake until edges are light brown, about 7 minutes. Cool on baking sheets 1 minute. Remove to wire rack to cool completely.

Grapesicles

Grapesicles

48 green seedless grapes, rinsed
48 red seedless grapes, rinsed
16 6-inch wooden skewers

Thread six grapes, alternating grape colors, onto each wooden skewer. Place skewers into the freezer for 30 minutes, or until frozen. Serve immediately.

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Pine Nut Cookies with Rosemary

Pine Nut Cookies with Rosemary

mld102246_1106_rsmrypinem_vert3 1/2 teaspoons coarsely chopped fresh rosemary
1/4 cup pine nuts, toasted, plus more for topping cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon coarse salt
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
2 tablespoons extra-virgin olive oil
3 tablespoons heavy cream
1 large egg
Fine sanding sugar, for sprinkling

Preheat oven to 325 degrees. Finely chop rosemary in a food processor. Add pine nuts; pulse until coarsely ground. Transfer to a large bowl. Whisk in 2 cups flour, the baking soda, ginger, and salt; set aside. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Mix in egg, then remaining 1/4 cup flour. Shape dough into 3/4-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers, and top each with a pine nut. Sprinkle with sanding sugar. Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely. Cookies can be stored in airtight containers up to 3 days.

Jelly Doughnut Muffins

Jelly Doughnut Muffins

6541_l2 C. all purpose flour
1 T. baking powder
1/8 tsp. salt
1/2 C. sugar
2 large eggs
1 C. milk
6 T. vegetable oil
1 tsp. vanilla extract
~4 T. jelly, any flavor (I used raspberry)

1/4 C. butter
1/4 C. sugar

Preheat the oven to 375 degrees. Line 12 muffin C. with muffin papers. In a large bowl, sift together the flour, baking powder and salt. Stir in the sugar. Lightly beat the eggs in another bowl. Beat in the milk, oil and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to over mix. Fill each muffin C. about 1/3 of the way and make a well in the center with a spoon. Add ~1 tsp. of jelly and then top with the remaining batter. Bake for ~15 minutes, until the muffins are golden brown and spring back when pressed lightly. Meanwhile, melt the butter in a shallow bowl and place the sugar in a second bowl. When the muffins are baked let them cool in the pan for about 5 minutes. Dip the tops of the muffins in the butter and then in the sugar and place on a wire rack to cool completely. I like these muffins best when they are really fresh and still a little warm but they will also keep in an air tight container for 3-4 days.

Valentines Jell-O Hearts

Valentines Jell-O Hearts

6717450467_4f6231617b4 (3oz.) boxes Strawberry Jello
2 envelopes Knox Unflavored Gelatin
5½ cups boiling water, divided
1 can (14oz.) Sweetened Condensed Milk
½ cup cold Water

Spray a 9 x 13 pan with non stick cooking spray. In a large bowl, add the 4 packages of Strawberry Jello. Mix in 4 cups boiling water and stir for about 2 minutes, or until dissolved. Pour into the prepared pan and place in the refrigerator for 2 hours or until firm. In a medium bowl add the ½ cup cold water and sprinkle the gelatin over the top, let stand for 1 minute. Stir in 1½ cups boiling water and sweetened condensed milk, mix well and allow to cool. Remove the firm red jello from the fridge and invert onto a cutting board. Re-spray the same 9 x 13 pan with non stick spray. With a heart cookie cutter, cut hearts out of the jello. Take care to cut them as close together as possible to reduce waste. Arrange the hearts in the pan. Pour milk mixture over the hearts and place in the fridge for 2 hours until firm. Remove and cut into squares.

Strawberry Drizzle Cakes

Strawberry Drizzle Cakes

1½ cups all-purpose flourstrawberry-cakes-2
2 teaspoons baking powder
½ cup sour cream
¼ cup cream cheese
1 egg, lightly beaten
½ cup butter, melted
1 cup diced fresh strawberries
½ cup sugar
For the Drizzle:
3-5 tablespoons milk
2 tablespoons butter, melted
1 cup powdered sugar
½ tsp vanilla extract

Preheat the oven to 375/190C. Grease a brownie/bar pan and set aside. (If you do not have a brownie pan, a muffin pan can be used in its place). In a small heat-safe bowl, soften the butter and cream cheese together in the microwave until very soft, but not completely melted. In a food processor, mix all of the ingredients (except the strawberries) until combined. Clean the sides with a rubber scraper and mix a few seconds more to mix any remnants into the batter. Remove the blade from the food processor and fold in the strawberries. Using an ice cream scoop, fill the sections equally (with one scoop in each section). Bake for 20 to 25 minutes, until a cake tester comes out clean, and the tops are nicely browned. Let cool in the pan for 5 minutes before transferring to a wire rack. For the Drizzle: In a mixing bowl whisk together 2 tablespoons of the milk, the melted butter powdered sugar, and ½ tsp vanilla extract. Add in more milk as needed 1 teaspoon at a time until it is the desired consistency. Once the cakes have cooled ten minutes, drizzle with the glaze and serve.

Disneyland Dole Whips

Disneyland Dole Whips

imagesVEN1F6D41 (16 oz) bag of frozen pineapple chunks (I used Dole)
4 cups vanilla ice cream
1 teaspoon lime juice
1 teaspoon lemon juice
12 ounces pineapple juice

Puree frozen pineapple in a blender. It works best if it is about halfway thawed. To that, add the ice cream, lime juice, lemon juice, and half (6oz) of the pineapple juice. Blend together until it is well mixed. Freeze the mixture for about 2 hours to set up. Scoop into glasses or bowls and pour the remaining pineapple juice over each serving. We found it made about 3 servings, but you can easily double or cut the recipe in half. Dream of Disneyland and enjoy!

Another Version

2 cans (20 oz. each) crushed pineapple
2 Tbsp. lemon juice
2 Tbsp lime juice
1/3 cup sugar
1-1/2 cups whipping cream, whipped.

Pineapple juice {As much or little as you want}
Sugar, to taste

Drain crushed pineapple and reserve 2 Tbsp. Set aside. Place pineapple, lemon juice, lime juice, sugar and reserved juice in a blender or food processor and blend until smooth. {Go just a little bit longer than you think you need to. Otherwise, your resulting ice cream will be lumpy.) Pour into a gallon zipped freezer bag and store flat in freezer until it becomes a slushy consistency. {About 1-1/2 hours.} In a large bowl, gently fold pineapple mixture into whipped cream until blended. Return to freezer until completely frozen. {About 1 hour.) Add enough sugar to your pineapple juice to make it sweet enough to your liking. {We also diluted it with a tiny bit of water, but it really just depends on how it tastes to you.} Scoop pineapple slush ice cream into a cup and fill the rest of the way with your juice. Sit back and relax and pretend you’re riding Space Mountain.

Vegan Version

2 cups (frozen-by-you) DOLE pineapple cubes, from a fresh DOLE pineapple (cut by you)
1 DOLE banana, frozen
1/2-1 cup non-dairy milk (soy, almond, coconut…)

First you a pineapple, wait until it is fragrant and ripe, then chop it into cubes. Freeze the cubes. Also freeze your own ripe bananas. Place the pineapple, banana and 1/2 cup non-dairy milk in a high speed blender. Place lid on and start blending from low to high. Continue blending and use your Vitamix tamper (Vitamix is advised for achieving best results.) You want to add as little liquid as possible to maintain the frosty thickness, but add more liquid in small splashes as needed to blend. Pour the frosty whip into a serving cup, swirl on top with the back of a spoon and serve! Garnish with fresh pineapple if possible. Colorful umbrella optional.

One More

2 cans (20 oz each) Dole Crushed Pineapple
2 Tbsp sugar
Juice of one lime
Juice of one lemon
1 tsp vanilla extract
1 (8 oz) tub Cool Whip Free, frozen

In a blender, pour in the cans of crushed pineapple (pineapple and their juice), the sugar, juices of both the lemon and lime, and the vanilla. Blend for about 2 minutes or until completely smooth. Cut the frozen Cool Whip in quarters and place it in the blender. Blend on high until combined and smooth. Mixture will be thick but still pourable. Pour the mixture into two Mason jars with the lids off. Place the Mason jars into the freezer and freeze for about 3 hours, or until the mixture is soft and thick, like soft serve. Serve immediately. I find that in my freezer, 3 hours is the perfect amount of time for thick and creamy soft serve-style Dole Whips, but check yours after 2 and experiment with times from the 2-hour mark.

Fresh Raspberry and Tropical Fruit Sorbet Terrine

Fresh Raspberry and Tropical Fruit Sorbet Terrine

recipe_detail_17893051ae6726ac32e782ae528800761 pint lemon sorbet
2 packages Raspberries (6 ounces or 1 1/3 cups each), divided
1/4 cup sugar
2 teaspoons vanilla extract
1 pint non-fat vanilla frozen yogurt
1 pint mango sorbet
fresh mint leaves for garnish

Line a 9 x 5-inch or 8 ½ x 4 ½-inch metal loaf pan with plastic wrap, leaving an overhang on sides. Let lemon sorbet sit at room temperature 15 to 20 minutes to soften to a spreading consistency. Place in a medium bowl and stir with a rubber spatula until ready to spread. Spread sorbet on bottom of loaf pan to form an even layer. Place in freezer until firm, about 1 hour. Bring 1 1/3 cup (6 oz package) raspberries, sugar and vanilla to a boil in a medium saucepan over medium-high heat. Reduce heat to medium and simmer 5 minutes, stirring occasionally. Remove from heat and let cool completely. After raspberry mixture has cooled allow non-fat vanilla frozen yogurt to sit at room temperature 15 to 20 minutes to soften to a spreading consistency. Place in a medium bowl and stir with a rubber spatula until ready to spread. Gently fold in raspberry mixture and blend thoroughly until frozen yogurt turns pink. When lemon sorbet layer is firm, remove pan from freezer and top with yogurt-raspberry mixture. Place back in freezer until raspberry yogurt layer is firm, about 1 ½ – 2 hour. Let mango sorbet stand at room temperature to soften slightly, 15 to 20 minutes. Place sorbet in a medium bowl and stir with a spatula to a spreadable consistency. Top raspberry yogurt layer with an even layer of mango sorbet. Cover with plastic wrap overhang and return to freezer overnight to solidify. When ready to serve, remove loaf pan from freezer and invert onto serving plate. Gently peel away plastic wrap. Garnish with fresh raspberries and mint leaves. To slice, let a knife sit in a cup of very hot water until warmed, dry off and cut into terrine for an even slice. Serve immediately. Can be made up to 3 days ahead.