Posts Tagged ‘dessert’

KEY LIME PIE needs no introduction

To Make 6 mini pies: In a bowl, whisk together 1-1/2 cup sweetened condensed milk, 1/2 cup sour cream, and 1/2 cup lime juice. Whisk slowly, completely. Pour into 6 graham crusts (crust recipe below). Place ramekins on a baking sheet and bake 350 for about 7 or 8 minutes. Cool, then refrigerate until thoroughly chilled. To serve, garnish each mini pie with whipped cream!

Graham crust: Mix 1-3/4 cups graham cracker crumbs (regular or chocolate), 1/4 cup sugar, and 1/3 cup melted butter. Press gently onto the bottom and up sides of 6 ramekins. This graham crust is how I make my cheesecake crust and it will make slightly more than what’s needed.

Whipped Cream: Chill bowl and mixing beater. Beat 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla until soft peaks form. YUM

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This recipe calls for fresh cranberries but it also works with those you put in the freezer after the holidays. Make it for Valentine’s Day and enjoy its distinctive orange and cranberry flavor♥  

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2 Tablespoons unsalted butter, room temperature, plus more for pan

2 cups all-purpose flour, plus more for pan ( You can also use 1 cup all-purpose and 1 cup whole wheat flour)

1 and 1/2 teaspoons baking powder

1/2 teaspoon baking soda

dash salt

1 cup sugar

1 large egg

1 cup orange juice

1 cup fresh cranberries (or frozen cranberries)

1 cup walnuts, coarsely chopped

Preheat oven to 325 degrees. Butter and flour a loaf pan. In a medium bowl, stir together flour, baking powder, baking soda, and salt. Set aside. With an electric mixer, cream butter and sugar on medium speed until combined. Add egg and beat well. Gradually add flour mixture, mixing until combined. (dough will appear very dry) Reduce speed to low; beat in orange juice. Fold in cranberries and walnuts. Spread batter in prepared pan, smoothing top. Bake about 50 minutes to 1 hour. (tent with foil usually after about 30 minutes to prevent top from browning too quickly) Cool in pan 10 minutes before transferring to a wire rack or leave in pan to cool. Cool completely before slicing. 

Cranberry Walnut Bread freezes well so if you are making it with fresh cranberries when they are in season, you can make two loaves and save one of them for another time.

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This brittle-like dessert is a star-spangled sweet treat. It keeps in the freezer so it’s easy to grab when the fireworks start in your neighborhood this 4th.

The howto:

Line a baking tray with aluminum foil and cover with saltine crackers edge to edge. Melt 3/4 cup butter and 3/4 cup brown sugar in the microwave. Gentle spread the butter sugar mixture over the crackers and bake at 350 for 15 minutes. Remove from oven and evenly top with 1 cup semi-sweet chocolate chips. Let set 1 minute, then spread gently with spoon. Top with finely chopped pecans or walnuts. Cool in refrigerator.  Break apart and store in freezer.

Ka Boom! 

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Banana Bars


Re-posted with permission from THE RIGHT RECIPE, Banana Bars is a moist cake-like dessert with tons of banana flavor.

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Here’s a wonderfully easy and extraordinarily tasty little bar recipe that I tried this week.  I needed to use up some over-ripe bananas and was in the mood to try something different.  Since I am traveling right now and not in possession of my collection of cookbooks, I moseyed on over to Tastespotting and searched for photos with the keyword “banana”.  So… this recipe is comes courtesy of Cooking Classy and it is definitely a keeper!  Enjoy!

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For the base:
1 1/4 cup flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sour cream
1/4 cup vegetable oil
2 tablespoons applesauce
1 egg
1 cup over-ripe mashed bananas (about 2 large bananas)
For the frosting:
3 ounces cream cheese, softened
3 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 3/4 cups powdered sugar
1/2 cup pecans, lightly toasted and chopped
Directions:
Preheat oven to 350 degrees.  Combine all ingredients for the base in a large mixing bowl.  Mix with an electric mixer for 2 minutes.  Pour mixture in to a buttered 13×9 inch baking pan and spread evenly.  Bake about 20-25 minutes…until edges are just beginning to turn golden and center is puffed and set.  Cool completely.
Mix the 5 frosting ingredients together in a medium bowl.  Whip until fluffy.  Spread evenly over cooled banana base and sprinkle with chopped pecans.
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A gooey and chocolaty bar that shouts Mmmm.

Ingredients 

3 cups PECAN halves and pieces

1 & 3/4 cup FLOUR

3/4 cup POWERED SUGAR

3/4 cup cubed cold BUTTER

1/4 cup UNSWEETENED COCOA

1 & 1/2 cup SEMISWEET CHOCOLATE CHIPS

3/4 cup BROWN SUGAR

3/4 cup LIGHT CORN SYRUP

1/4 cup  melted BUTTER

3 large EGGS

1 cup SWEETENED FLAKED COCONUT

(1)Bake pecans in a single layer on a baking tray about 8 minutes until lightly toasted, stirring once.

(2) Line bottom and sides of a 9 x 13 pan (or half the recipe for a 8 x 8 pan) with aluminum foil with about 2 inches extending over the sides. Lightly grease the foil.

(3)Pulse flour, powdered sugar, cold butter, and unsweetened cocoa in a food processor until mixture is a coarse meal. Press mixture on bottom and 3/4 inch up sides of prepared pan.

(4)Bake crust at 350 for 15 minutes. Remove from oven and sprinkle the chocolate chips over the crust. Cool completely on a rack about 30 minutes.

(5)Whisk together brown sugar, light corn syrup, melted butter, and eggs until smooth. Stir in coconut and toasted pecans. Spoon into prepared crust.

(6)Bake at 350 for 25 minutes until golden and set. Cool completely on a rack and then chill for 1 hour. Lift baked bars from pan using the foil sides. Put on a cutting board and cut into squares.

 

I like to keep them cool in the refrigerator and enjoy them with a hot beverage. 

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Enjoy this terrific blackberry torte recipe, re-posted here with permission from Katrina at

Our freezer has long been a place of neglect in our kitchen. I don’t mean neglect in the don’t-open-that-door-or-you-might-find-something-living-in-there way, but rather the always-empty-save-for-some-cubes-of-ice-and-ice-cream way. A while back, I decided that one of the marks of a true grownup is a well-stocked freezer (yes, I realize that’s weird), so I started picking up a few freezer staples any time we went to the grocery store. Thanks to this new grownup-food-buying endeavor, frozen fruits and veggies have gradually made their way into our home and served us well on the occasions when we’re out of fresh produce and need something in a pinch.

Now the problem with stocking your freezer with too many frozen fruits and veggies, particularly in the summer, is that they stare back at you sadly from their cold state in those frosty bags any time you open the door. This recipe was born out of the consequential feeling of guilt. For too long an unopened bag of frozen blackberries, purchased for use in a never-made smoothie, sat in my freezer, until recently when I finally decided to give them purpose. Turns out, blackberries — even the frozen kind — are a pretty amazing addition to a basic torte, particularly one that’s warmed with brown sugar and cinnamon, two of the world’s greatest flavors. This is my favorite torte to date. And it’s officially made me a freezer believer.

Blackberry Torte

• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup unsalted butter
• 2 eggs
• 1 lemon
• 1 teaspoon cinnamon
• 2 tablespoons granulated sugar
• 2 cups blackberries, frozen or fresh

Preheat oven to 350 degrees.

In a medium bowl, sift together flour, baking powder and salt.

In a large bowl, cream together sugars and butter until they’re light and fluffy (I like to use a hand mixer for this recipe rather than the standing mixer). Add eggs one at a time, and beat well until combined. Take the time to beat this mixture until it’s super fluffy and well-mixed; I think it’s worth it.

Gradually add the dry mixture to the wet, and mix until just combined.

Use a spatula to spread mixture evenly in a 9-inch spring form pan. Press the blackberries into the batter, scattering them throughout the pan so they’re evenly dispersed. It’s OK if it the pan seems super crammed with berries; the batter will rise around them.

Squeeze the fresh lemon juice over the top of the berries and batter. In a small bowl, mix together the cinnamon and remaining 2 tablespoons of sugar. Sprinkle cinnamon sugar mixture over top of the torte.

Bake for 45 minutes to an hour, until torte is a pretty golden brown and berries are bubbling.

What’s the best thing you’ve ever made with freezer staples? What sorts of frozen ingredients do you always have on hand? Does anyone regularly keep homemade dough, crusts or stocks in the freezer? I’d love to hear about it!

XO,
Katrina

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Peaches are the flavor of summer!

Take the opportunity to freeze some peaches and raspberries now & enjoy this Peach Crisp with raspberries and almonds at a moments notice.

1 lb. frozen peaches, diced into 1″ cubes (3 cups)

1 Tablespoon sugar

1 Tablespoon cornstarch

Juice from 1/2 a lime

1/3 cup rolled oats, processed to a powder

1/4 sugar

3 Tablespoons flour

3 Tablespoons unsalted butter, cold

1/4 cup sliced almonds

1 teaspoon vanilla extract

half an egg white

1/2 cup frozen raspberries

Toss the peaches, 1 Tablespoon sugar, cornstarch, and lime juice together for the filling; set aside.

Combine the oats, 1/4 cup sugar, and flour in a bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Add the almonds and extract, and blend to break up the nuts slightly. Whisk the egg white in a bowl and add half of it to the oat mixture, using a fork to blend. (discard remaining white)

Divide the peach mixture among 4 (3/4 cup) ovenproof cups. Sprinkle each with some of the raspberries, then top with the oat mixture. Put oven proof cups on a baking sheet and bake at 350 degrees for 40 – 45 minutes. Cool slightly before enjoying.

Mango can be used in place of the peaches. And blackberries can be used in place of the raspberries.

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