Simple Berry Flummery

June 29, 2011 by
Flummery.  Just the name makes me smile.  It remains one of my favorite desserts and it is so easy to make and adapt.  I had an abundance of fresh berries and the fridge and couldn’t resist making a batch.  But the berries were so good plain I couldn’t see macerating them, like I do usually in Berry Flummery.  So I opted for a simple layering and we loved it, I could see these being perfect for a 4th of July spread, especially with the red, white, and blue colors.  You can even make these the day before, just throw in the fridge and pull them out to serve.
SIMPLE BERRY FLUMMERY
Makes approx. 8 small or 4 large
2 cups cream
1/2 cup confectioner’s sugar
2 tsp instant clearjel, optional*
2 T vanilla extract
1 cup sour cream
1 cup McCann’s Quick Cooking Irish Oatmeal(or quick oats)
4 cups fresh berries (I used raspberries and blueberries)
Spread oats on a dry baking sheet, toast at 350 degrees for 15 to 20 minutes, stirring every 5 minutes, until toasted and fragrant. Set aside to cool.
Whip cream, and before it gets to soft peaks, sprinkle in instant clearjel and confectioner’s sugar. Continue whipping to soft peaks. Stir in sour cream, vanilla, and 2/3 cup of the oats.
Layer in parfait glasses, putting a spoon or two of the cream mixture, berries, and continue layering, (this size of glasses you use will determine how many layers).
End with a dollop of the cream mixture. Sprinkle tops with the 1/3 cup remaining toasted oats.
*You don’t have to use the instant clearjel, but it stabilizes the whipped cream, so you can make it ahead of time and not worry about it losing its body or getting runny.
Filed Under: Desserts, Irish

Vanilla Bean Cheesecake with fresh berries and honey drizzle

June 28, 2011 by

I was looking at all the berries in our fridge and trying to decide what all I should make with them when I saw the vanilla beans in the pantry.  I have been wanting to make a cheesecake recipe that was as easy to prepare as it is delicious and attractive.   I hate fussy recipes when they don’t seem to do that much.  So I made an experiment, and was totally amazed by how good it turned out! This is by far the easiest and best cheesecake I have ever made or had, I hope you’ll agree!  And I thought the colors are perfect for a 4th of July spread too.
VANILLA BEAN CHEESECAKE, WITH FRESH BERRIES AND HONEY DRIZZLE
Crust:
1 3/4 cup graham cracker crumbs
3 T sugar
pinch salt
4 T unsalted butter, melted
Cheesecake:
3 (8 oz) boxes cream cheese (I use neufatchel)
1 cup sugar
1/4 tsp salt
1 vanilla bean, scraped (or 2 tsp vanilla extract)
3 eggs
1 cup sour cream
To serve:
assorted fresh berries of choice
1/4 cup raspberry jam
2 T honey
Make Crust: stir together the graham cracker crumbs, sugar, and salt in a medium bowl.
Gently stir in melted butter.  (Your fingers will work best)
Pat into a greased 8″ springform pan (you could also use a 9″ pan), cover bottom of pan and about halfway up the sides. Bake at 350 degrees for 10 minutes.  Let cool while you make filling.
Make cheesecake: Beat cream cheese in a large bowl for a few minutes, until creamy.
Add sugar and salt, beat a few more minutes until light.
Add in scraped vanilla bean, mix briefly.
Add eggs one at a time, mixing on medium for 1 minute after adding each egg.
Add sour cream and mix until combined.  Pour into crust and bake at 325 degrees for 1 hour 15 minutes. Let cool on a cooling rack, then finish cooling in the fridge for at least 4 or 5 hours, or overnight.
To serve: Top cheesecake with berries (I used an outer ring of strawberries, and blueberries and raspberries in the middle. Combine jam and honey in a small saucepan just until combined.  Drizzle over berries.
Filed Under: Desserts

Sopapillas (or sopas)

June 20, 2011 by
 
What a weekend we had.  My sweet Amelia turned eight.  EIGHT. I still can’t believe it.  Sometimes we have a few days where we are really reminded that no matter how much progress she has made, she still has autism.  But I wouldn’t trade a day of it.  Bad or good.
And then of course we’ve had a virus going around the house, just to make things more fun, you know.
: )  And then Father’s day.  I am so grateful that I had such an amazing dad.  I miss him terribly but I’m also so grateful to have a hubby that loves being a dad so much.  So I made him a big Mexican feast to say thank you. (His favorite food).  And of course he asked for these, which we call “sopas” around here.  I’ve seen a few recipes for them, and this is the standard one, but occasionally I see one with a tablespoon of sugar added to the dough.  I don’t think it’s needed since they’re served with honey or cinnamon and sugar.  If you’ve never had them before, just image a soft dough that’s just a little crispy from being fried with the sweetness of sugar or honey.  They’re very easy, fast, and my hubby will verify they are quite good!

SOPAPILLAS
2 cups flour
1 T baking powder
1/2 tsp salt
1 T shortening
3/4 cup warm water
Oil, for frying
 
Mix the flour, baking powder, and salt together in a bowl.
Cut the shortening in until dough is crumbly using a pastry blender or fork.
Add the water gradually while mixing the dough with a fork.
Once all the water has been added, turn the dough onto a lightly floured surface and knead until mostly smooth.  Divide dough into half and cover with a tea towel.
Let rest for 10 minutes.
Heat about 1/2″ to 1″ of oil in a pan and heat over medium to medium high heat.
(You want the oil 350 to 360 degrees).
Roll out each piece of dough to 1/8 to 1/4″ thick and cut with a pizza wheel into 9 squares.
Fry a few at a time, depending how big of a pan you’re using.  Just don’t crowd the pan too much.
Cook until golden on one side, flip, and drain on paper towels when golden on second side.
Serve with honey or roll in cinnamon and sugar.
Filed Under: Desserts, Mexican

Strawberry Shortcake

June 2, 2011 by
 
Is there anything better than fresh berries?  When they’re in season I’m always trying to think of new ways to use them, but nothing beats good old strawberry shortcake.  I serve this often when we have summer bbq’s and it’s always a big hit, for the kids and adults alike. 
 
STRAWBERRY SHORTCAKE
 
4 cups flour (plus extra for dusting)
2 T baking powder
1/2 cup sugar
1 tsp salt
1 1/2 sticks (3/4 cup) unsalted butter, cut in small pieces
2 cups heavy cream
1 large egg, beaten
sanding sugar for sprinkling, optional
 
Whisk together flour, baking powder, sugar, and salt in a large bowl.
Cut in butter with a pastry blender, leaving pea sized chunks.
Fold the cream in with a spatula until dough just comes together.
Turn out onto a lightly floured surface and pat to about 1 1/4 inch thickness.
Cut in 2 to 2 1/2″ rounds and place on a cookie sheet about 1 inch apart. 
Brush tops with beaten egg and spinkle with sanding sugar (or granulated sugar) if using.
Bake for about 20-25 minutes, until light golden.
Let cool, then slice and serve with berries (macerated or plain) and whipped cream.
 
For macerated berries:
3 pints strawberries, hulled and sliced
1 T lemon juice
1/4 to 1/3 cup sugar (depending on how sweet the berries are)
 
Toss berries with lemon juice and sugar.  Let sit for about 20 minutes.
 
Recipe Source: adapted slightly from Martha Stewart
Filed Under: Bread, Quick & Muffins, Desserts Tagged With: ,

Strawberry Fool

May 31, 2011 by
I’m a fool for fools.  Strawberry fools, that is.  And don’t forget flummery either.  Our strawberry garden bed has gone CRAZY and is alive with little green berries.  I can hardly wait for them to turn red!  Until then, I’m only somewhat happy with the not-as-tasty ones from the store.  But I thought I should share this recipe so you have it when your berries are ready!  Try it, and you’ll be a fool for fools too! : )
STRAWBERRY FOOL
1 lb frozen strawberries (unthawed) or fresh
1/4 to 1/3 cup granulated sugar, depending on sweetness of berries
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp instant clearjel (optional, just stabilizes the whipped cream so you can make it ahead of time)
1 tsp vanilla
Puree the strawberries with the granulated sugar in a blender or food processor.
Whip cream with powdered sugar and clearjel to stiff peaks.  Add vanilla.
Measure out about 1 cup of the pureed strawberries and fold into the whipped cream, leaving some streaks.  Mix in more to taste.  Cover and refrigerate or serve immediately.
Filed Under: Desserts, Irish

Shortbread Tart

April 26, 2011 by
 
My mom would make a cookie pie when I was little for a special treat.  It was sugar cookie dough baked in a pizza or pie pan, topped with whipped cream and fruit. (Usually kiwi and strawberry).  It’s been awhile since I’ve made it but I wanted to give it a new spin.  I was also thinking about shortbread that day (one of my FAVORITE treats), and thought what could be better than a SHORTBREAD tart?  Nothing, right?  Okay, so maybe a few things, but for now this will do. : )
The lemon zest in the shortbread just takes it to a whole new level too.  I seriously need to find a friend with a lemon tree orchard. I have a problem.  And the poor bald little lemons in my fridge to prove it.
SHORTBREAD TART
 
1 cup unsalted butter
3/4 cup powdered sugar
1 tsp vanilla extract
2 cups flour
1/2 tsp kosher salt
zest of 1 lemon
 
Cream everything together with a wooden spoon or mixer just until creamy. Don’t overmix.
Press into a pie or tart pan (or you could make individual tarts as well, just bake for a shorter time).
Bake at 325 degrees for about 15 to 20 minutes.  Let cool.
Top with whipped cream and fresh berries or fruit.
Filed Under: Desserts

Strawberry Mousse Cheesecake

February 11, 2011 by
 
This is in between a mousse and a cheesecake.  It’s much lighter and whips together easy enough that you can make it with your kids.   This would work great as individual servings as well, you could make them in muffin tins or mini-muffin tins even.
 
STRAWBERRY MOUSSE CHEESECAKE
 
CRUST:
1 1/2 c graham cracker crumbs
1 1/2 T sugar
1/3 c butter, melted
 
FILLING:
1 c strawberries
2 T sugar
2 T water
1 package (3 oz.) Strawberry gelatin
8 oz. cream cheese
1 c whipping cream
 
Spray pan 8 or 9 inch springform pan (or pan of choice) with nonstick spray.
Combine graham cracker crumbs, sugar, and butter in a bowl, then gently press in bottom of pan.
Bake at 350 degrees for about 12 minutes.
Chop strawberries, put in a pot with the sugar and water. Simmer until berries are soft.
Remove from heat, add gelatin, and stir until well combined. Set aside to cool.
Whip the cream cheese, then add the strawberry mixture.  Whisk until smooth.
In a separate bowl, whisk the cream to stiff peaks.
Spoon into strawberry mixture and gently fold in.
Spoon on top of crust and level top.  Chill for at least 2 hours.
 
Recipe source: Adapted from “Cook it Together” By Annabel Karmel
Filed Under: Desserts

Chouquettes

December 14, 2010 by
These just scream Christmas. And delicious.  In fact, I can think of plenty of excuses to make these.
And once you try them, you’ll wonder if you should’ve made more. : )
I think these would make a very special Christmas gift, just a cute box full of them.  No cookies needed.
They are basically a tiny unfilled cream puff, with a crunch of the pearl sugar on the outside.  What could be better?  See my Eclair post for more step by step pictures for making the dough.
CHOUQUETTES
1/2 cup butter
1 cup flour
4 eggs
1 cup water
1/4 tsp salt
In a medium saucepan combine margarine or butter, water, and salt. Bring mixture to boiling, stirring until butter or margarine melts.
Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn’t separate. (It will come in pieces if you try-but should make a fairly good ball).
Add eggs, one at a time, beating with a wooden spoon after each addition for about 1 minute or until smooth.
Or, you can cheat and throw it in the mixer, adding an egg every minute or so. : )
Line a baking sheet with parchment or a silicone mat.
Drop dough by spoonfulls (I use a small scooper) either straight onto baking sheet and sprinkle with pearl sugar or roll balls of dough in sugar completely. You can also sprinkle with mini chocolate chips along with the pearl sugar.  Makes about 40.
Bake at 400 degrees for about 15-20 minutes
Filed Under: Desserts, Tea time

Peach Cobbler Cake

September 17, 2010 by
 
I wasn’t sure what to name this dish, other than “heaven” or “superdelicious”.  But “peach cobbler cake” won out.  A little cakey, a little cobblery, a whole lot delicious.
I like to can my own pie fillings.  But I don’t actually like pie all that much.  I like making it.  But I don’t really eat it much.  So I was trying to think of ways to use up my stash of home-canned pie fillings when this idea came to me.  And boy, was it good.  That was one clean pan very quickly.  And don’t worry if you don’t can your own pie fillings, they are readily available at your supermarket, so you can still make this easy, delicious dessert.  So go on, get baking!
NOTE: You’ll notice I call for FRESHLY grated nutmeg in this recipe, and while if you don’t have any and use pre-grated, I won’t be sending the spice police after you, it really does taste SO much better if you grate it freshly yourself.  You’ll REALLY notice a difference.
 
PEACH COBBLER CAKE
Recipe by My Stained Apron
 
1 pkg yellow cake mix
1/2 cup butter
1/3 cup water
1 egg
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
Peach Pie Filling (I use my home-canned, but a can from the store will work as well.)
 
Crumb Topping:
3/4 cup flour
1 cup brown sugar
pinch salt
1/2 cup butter
 
Mix together the cake mix, butter, water, egg, cinnamon, and nutmeg in a bowl until well combined, about 2 minutes.  Pour into a greased 9 by 13 inch pan.
Spoon peach pie filling over top.
Mix together the flour, brown sugar, and salt in a small bowl.  Cut in butter until the size of peas.
Sprinkle crumb topping over the top.  Bake at 375 degrees for about 35 to 45 minutes.
Serve plain or with a scoop of vanilla ice cream.
 
 
Filed Under: Cake / Cake Pops, Desserts

Rocky Road Bark

July 21, 2010 by
 
I love Cook’s Country magazine. In fact, it’s the only one I subscribe too.  I like some others, but I always feel guilty spending money on myself (What’s with that? Is that a general mom thing?)
Anyways, it’s definitely my favorite cooking magazine. Sometimes I get great ideas for my own recipes just flipping through looking at the pictures.  I almost didn’t try this recipe, but I’m so glad I did.  Everyone always loves it, it’s simple and quick to make. And it contains chocolate, so how can that be bad?
 
ROCKY ROAD BARK
Recipe from Cook’s Country Magazine
 
6 whole graham crackers
5 T unsalted butter (Don’t substitute, it’ll be too salty)
1/4 cup packed light brown sugar
1/2 tsp salt
1 cup milk chocolate chips (I use semi-sweet sometimes)
3/4 cup mini marshmallows
1/2 cup chopped pecans, walnuts, or almonds (we like walnuts)
Heat oven to 375. Line an 8 inch square baking pan with foil, leaving an overhang.*
(* Sometimes I just spray the pan with non stick spray, because sometimes the caramel does stick a bit to the foil- it’s up to you)
Line bottom of pan with graham crackers in a single layer, breaking them if necessary to fit tightly.
(I was making a double batch in this photo- using a 9 by 13 inch pan)
Make the caramel. Combine butter, brown sugar, and salt in a small saucepan and cook over low heat, stirring constantly, until butter is melted and sugar has dissolved.
Scrape mixture onto graham crackers and smooth with a small spatula so that mixture covers crackers completely. 
Bake for about 10 minutes, until caramel is bubbling.
Remove pan from oven and sprinkle with chocolate chips, and return to oven to soften chocolate, about 1 or 2 minutes.  Remove from oven and, using a spatula, smooth chocolate in an even layer.
Sprinkle with marshmallows and then nuts over chocolate. Press lightly with fingertips to adhere to chocolate.  Cool on wire rack for 30 mintues, then freeze until chocolate hardens, 30 minutes.
Grabbing overhang of foil, lift from pan onto cutting board and cut into 2 inch squares.
Related Posts Plugin for WordPress, Blogger...
Filed Under: Desserts