Homemade ice cream

March 12, 2008 | Posted by Lorena as Sweets, Recipe at 3:27 pm | Comments »

Here’s something you can do with your kids — that you can make in a bag! No ice cream maker required, just sugar, milk, vanilla, rock salt, ice cubes and a Ziploc bag. Get the instructions and some tips from other parents here.

10 Tips to Better Cookies

January 15, 2008 | Posted by Lorena as Sweets, Dessert Recipes at 11:30 am | (2) Comments »

1. Cover cookie sheets with aluminum foil to get perfectly browned cookies.
2. Use a spoon to shape drop cookies: the more consistent size means they’ll bake more evenly.
3. Chill dough thoroughly if you are rolling out cookies.
4. Monitor the baking time.
5. Remove your cookies from the oven when they still look a little underdone in their centers. They will finish cooking on the cookie sheets.
6. Use the correct fat for your cookies. Don’t substitute shortening for butter!
7. Rotate your cookies halfway through the baking time. The back of the oven gets hotter, faster. If you are cooking more than one sheet of cookies at a time, make sure you switch top and bottom sheets halfway through baking time also.
8. Always use large eggs. This is the standard size egg used for developing cookie recipes.
9. Measure all of your ingredients carefully.
10. Don’t use heaping cups of flour or sugar. Level the surface with a knife.

Chocolate Fondue

November 7, 2007 | Posted by Lorena as Holiday Fun, Sweets, Chocolate!Chocolate!Chocolate!, Dessert Recipes, Recipe, Uncategorized at 9:45 am | Comments »

fondue

You can have your cake — and your chocolate too. A simple fondue recipe to impress guests, or cap a romantic dinner.

Ingredients

12 ounces good quality semi-sweet chocolate
2/3 cup heavy cream
2 tablespoons pure vanilla extract
3 tablespoons Grand Marnier or Amaretto liqueur (optional)
Bite sized pieces of fruit or cake

What’s next

Combine the chocolate and heavy cream in a medium heavy saucepan over medium-low heat. Stirring constantly, cook for about two minutes, or until melted and smooth. Add the vanilla and liqueur. Serve with the fruit and cake.

Healthy Halloween treats?

October 29, 2007 | Posted by Lorena as Gift Ideas, Sweets, Tid Bits & News at 9:49 am | (1) Comment »

halloween candy
No, we’re not suggesting that you give out carrots to the trick-or-treaters. But if you’d rather not contribute to the nationwide sugar rush, you can distribute delicious (and nutritious!) Halloween treats:

fruit boxes (they need a drink anyway)
dark chocolate (contains antioxidants!)
raisins (zero fat, and the perfect energy snack)
mixed nuts
popcorn (great for the Halloween movie festival)

You won’t be the most popular woman in the neighborhood, but at least your conscience (or your calorie counters) are clear.

Happy Valentine’s Day Frozen Strawberry Dessert

February 14, 2007 | Posted by Allison as Sweets, Tid Bits & News at 8:00 am | (2) Comments »

Good morning & happy Valentine’s Day to you! Let’s see… what am I wishing for you this fine day? Oh yes, I know. I wish you good fortune, love’s fulfillment, too many kisses & loads of sweets.

Valentine’s Day for me is a time to celebrate the one you love & lift them up high. It’s also my sister’s birthday today, so a nice shout going out to her on her special day! What does this day mean to you? How are you going to celebrate the day, or is it too scandalous to reveal?

Any way that you spend Valentine’s Day, it’s a must to have sweet treats around. This fabulous Frozen Strawberry Dessert recipe is just the thing to surprise the one you love this year. Go on, they’ll love it & you for it. Enjoy the day & this delicious recipe!

Ingredients for Baked Crust:

1/2 cup flour
2 tablespoons brown sugar, packed
1/4 cup walnuts or pecans, coarsely chopped
1/4 cup butter, melted

Ingredients for Strawberry Filling:

1 egg white
1/2 cup white sugar
1 cup fresh strawberries, washed, trimmed and sliced
1 tablespoon fresh lemon juice
1/2 cup heavy cream, whipped
Garnish suggestions: strawberry fan garnish, roses, mint sprig

What’s Next:

Go ahead & preheat your oven 350 F or 175 C.

In a small bowl mix together crust ingredients and spread thinly on a baking sheet to bake 15 to 20 minutes or until golden. Remove from oven and place the baked crust mixture in a spring form pan evenly distributing the baked crumbs; set aside to cool. Note: This can be made the day before and covered at room temperature.

With an electric mixer beat the egg white in a large bowl until frothy, gradually add white sugar and continue beating until soft peaks form. Add the sliced strawberries and lemon juice beating on high speed 7 to 10 minutes or until the strawberry dessert is light and fluffy; fold in the whipped cream in 3 additions and spread the strawberry dessert mixture over the cooled crust. Cover and freeze at least 4 hours or overnight.

When ready to serve cut into wedges or rounds, garnish with a baked crumbs, a sprig of mint and a strawberry fan garnish or a strawberry flower garnish and serve the strawberry dessert - frozen strawberry dessert.

A great wine with this dessert is a Pinot Grigio.

Eat well & Laugh often!

Fun Groundhog Day Cupcakes Recipe

February 2, 2007 | Posted by Allison as Sweets at 11:37 am | Comments »

As you can see from this delightful picture, these fun Groundhog’s Day Cupcakes are adorable! Now, Punxsutawney Phil might not have seen his shadow but I beg to differ with is prediction, as there is a beautiful covering of snow on the ground in usually warm Nashville.

No matter what winter will do, this cupcake recipe is sure to add smiles all around your house. Thanks to reader Michele we can all have a very groundhog-filled weekend. Enjoy!

What You Need:

Baked cupcakes
Almond Joy candy
White frosting
White jelly beans
Black decorators’ gel
Watermelon slice candy
Brown M&M’s Minis
Chocolate cookie

What’s Next:

Step 1:
Remove a piece of cake the width of an Almond Joy candy from the center of a baked cupcake. Set the candy upright in the hole, then spread a layer of white frosting on the cupcake.

Step 2:
For the groundhog’s eyes, trim the ends from a white jelly bean, stick them in place with frosting, then dot them with black decorators’ gel. Add a tiny triangle cut from a watermelon slice candy for a nose, brown M&M’s Minis for ears and cheeks, and a tiny rectangular piece of white jelly bean for teeth. Sprinkle chocolate cookie crumbs around the partially emerged groundhog, and he’s ready to greet his fans.

Eat well & Laugh often!

Peanut Butter Homemade Ice Cream Recipe

January 31, 2007 | Posted by Allison as Sweets at 12:00 pm | Comments »

Now that we have those great Valentine’s Day ice cream heart spoons taken care of, we need something to eat! And I have found just the thing! To be honest, I have never made homemade ice cream & it’s something I plan to tackle this summer.

But I found this fabulous Peanut Butter Ice Cream recipe that looks delicious. Try & let me know how you do. Also, do you have any fun stories about making homemade ice cream? I’d love to hear them!

Ingredients:

1 cup creamy peanut butter
2/3 cup granulated sugar
1 cup whole milk
2 cups heavy cream
1 1/2 teaspoons vanilla extract

Kitchen Equipment Needed

Medium Mixing Bowl
Electric hand mixer
Electric Ice Cream Maker

What’s Next:

Step 1: In a medium bowl, combine the creamy peanut butter and sugar with an electric hand mixer and beat until smooth.

Step 2: Add the milk and blend on low speed for about 2 minutes until the mixture is smooth and the sugar has been dissolved.

Step 3: Stir in the heavy cream and vanilla with a mixing spoon or a whisk.

Step 4: Cover with plastic wrap and chill in the refrigerator for 2 hours.

Step 5: When ready, pour the ice cream base into your frozen ice cream maker bowl.

Step 6: Let mix until thickened, about 15-20 minutes. If you are adding in candies or peanuts, add them in the last 5 minutes of mixing.

Step 7: Pour into a freezer safe container and freeze for at least 2 hours.

Step 8: Enjoy your peanut butter ice cream topped with dark chocolate or milk chocolate ice cream toppings.

You can buy gourmet ice cream and dessert toppings at my online store, The Topping Shoppe!

Add In Ideas:

3/4 cup peanut butter pieces candies
2/3 cup chopped toasted peanuts

Eat well & Laugh often!

Toffee Crunch Blondie Recipe

January 29, 2007 | Posted by Allison as Sweets at 1:59 pm | Comments »

To celebrate our one year anniversary, I thought we’d do it up with a sweet treat recipe. This Toffee Crunch Blondie recipe from the CanadianBaker is fantabulous & worthy of a celebration itself. Enjoy!

Ingredients:

1/2 cup softened butter
1 cup packed brown sugar
2 eggs
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips
1 pkg (200 g) Skor bits

What’s Next:

Go ahead & preheat your oven to 350 F or 175 C.

Beat butter with brown sugar and eggs until well blended. Stir in flour, baking powder, baking soda and salt. Mix well.

Stir in chocolate chips and 1 cup of Skor bits. Spread into greased 13 x 9-inch pan. Bake for 23-28 minutes or until golden brown. Remove from oven and immediately sprinkle evenly with remaining Skor bits. Cool. Cut into bars. Makes about 36 bars.

Eat well & Laugh often!

Death By Chocolate Pie

January 24, 2007 | Posted by Allison as Sweets at 1:16 pm | Comments »

And speaking of a great cup of coffee, grab one of those with this remarkable Death By Chocolate Pie recipe. There’s no better way to check out than by chocolate! Enjoy.

Ingredients for Filling:

1/4 cup cornstarch
2/3 cup sugar
2 tablespoons unsweetened cocoa powder
Pinch of salt
6 large egg yolks
2 cups low-fat (1%) milk
1/2 cup chilled whipping cream
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon dark rum
1 teaspoon vanilla extract

Ingredients for Topping:

1 cup chilled whipping cream
2 tablespoons powdered sugar
1 teaspoon dark rum
Chocolate curls

What’s next for Filling:

Whisk first 4 ingredients in heavy medium saucepan to blend. Whisk in egg yolks to form thick paste. Gradually whisk in milk, then cream. Whisk over medium-high heat until mixture thickens and boils 1 minute. Remove from heat. Add chocolate and whisk until smooth. Whisk in rum and vanilla. Cool 5 minutes, whisking occasionally. Transfer filling to frozen crust. Chill until cold, at least 2 hours and up to 1 day.

What’s Next for Topping:

Beat first 3 ingredients in large bowl until firm peaks form. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes around edge of pie. Garnish with chocolate curls. (Can be made 4 hours ahead; chill.)

Eat well & Laugh often!

SPPF White Fruitcake Recipe

December 19, 2006 | Posted by Allison as Sweets at 12:30 pm | Comments »

Now that we know all about the Protection and Preservation of Fruitcake society, let’s take a look at some of their recipes. Whew! Some of these babies make a whole lotta fruitcake! So, if you’re feeding an army or a football team, check this one out!

I’m going to stick with a smaller yield with this White Fruitcake recipe from Kelly Wolske in the Mojave Desert. Enjoy!

Ingredients:

3/4 pounds butter
2 c sugar
6 eggs
4 c sifted flour
3 t b powder
1 t salt
1/2 c juice and rind of one lemon
2 T vanilla
8 oz citron
4 rings pineapple (2 red 2 green)
2 lb white raisins
2 c plus coconut
3/4 lb blanched almonds

What’s Next:

Cover raisins with cold water, bring to a boil, drain and cool. Dredge the fruit in 1/2 cup of the flour. Line pans with three layers of brown paper.

Reserve a cup or so of batter before the fruit goes in; smooth over the cakes before baking (this helps prevent fruit from sticking out the top and burning. Recip makes four small loaf pans. Bake at 275-300 for 1 1/2 to 2 hours.

Eat well & Laugh often!

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