Blueberry Crisp

Published on February 25, 2015February 25, 2015 by carol lou

Nothing better on a cold winter day than walking into the grocery store and seeing buy 1, get 1 free on fresh blueberries. How could I pass up that bargain? So, I headed home thinking they would be wonderful on yogurt; my husband however thought immediately about blueberry crisp. What a splendid idea on a cold February day. Can you think of anything better to serve than warm berries with a sugary crunch topping? Add a scoop of vanilla ice cream… heavenly.

Blueberry Crisp

2015-02-15 12:00:58

Write a review

Save Recipe

Ingredients

3 cups blueberries
2 tablespoons fresh lemon juice
2/3 cup packed brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup butter, softened
1 teaspoon cinnamon
1/4 teaspoon salt

Instructions

Preheat oven to 375
Arrange blueberries in a baking dish. Sprinkle lemon juice over the berries. Combine remaining ingredients until crumbly. Top the berries.
Bake until topping is lightly browned, approx. 30 minutes.
Serve warm.
Serves 4 - 6

A Passion for Entertaining https://apassionforentertaining.com/

Grand Marnier Fudge Sauce

Published on February 14, 2015February 14, 2015 by carol lou

This seems to be the week of chocolate. Everywhere you turn you see chocolate. I thought I would post one of my favorite fudge sauces. This sauce is very easy to make, keeps indefinitely (it won’t last that long!) in the refrigerator and delicious on ice cream, pound cake or anything else that says “top me with chocolate”. Warm prior to serving, not too sweet and definitely will cure that chocolate craving. I topped mine with a ‘tipsy cherry’ – cherries in bourbon and slivered almonds.

Grand Marnier Fudge Sauce

2015-02-12 12:04:23

Write a review

Save Recipe

Ingredients

12 oz. semi-sweet chocolate
2 oz. unsweetened chocolate
3 tablespoons strong coffee
2 cups whipping cream
2 tablespoons Grand Marnier

Instructions

Melt chocolate in coffee in a bowl over simmering water. Add cream and Grand Marnier; whisk until smooth. Store in refrigerator. Reheat prior to serving.

Notes

Yields 4 cups

A Passion for Entertaining https://apassionforentertaining.com/

Cut Out Cookies

Published on February 13, 2015February 13, 2015 by carol lou

Cut out cookies are a breeze to make when you have a recipe that is easy to work with. This butter recipe is a cinch to make and they come out perfect every time. For years, I can remember making valentine cookies either to send to school or to cheerleading practice with my daughter. You would be surprised how many people love cut out cookies. I think they are quite a throw-back, probably appropriate since I am writing this post on a Thursday! Get those cookie cutters out, time to put them to use.

Cut Out Cookies

2015-02-12 13:54:17

Yields 30

Do not substitute the butter, butter is the star of this recipe.

Write a review

Save Recipe

Ingredients

1 cup butter, room temperature
1 cup sugar
1 egg
1 teaspoon vanilla
2 teaspoons baking powder
3 cups flour

Instructions

Preheat oven to 400
Cream butter and sugar on low speed for 1 minute, then beat at medium speed for 1 minute.
Reduce speed to low and add the egg, vanilla, and baking powder. Add flour one cup at a time until incorporated. The dough will be stiff. On a floured surface roll out 1/2 of the dough approx. 1/8 inch thick. Flour cookie cutters before using. Bake cookies 6 - 8 or until slightly browned around the edges.

Notes

The icing I use is
2 cups of powdered sugar
3 - 5 tablespoons water (or more is needed)
Slowly add water, 1 tablespoons at a time, until you have a smooth spreading consistency. This icing will dry hard and shiny.

A Passion for Entertaining https://apassionforentertaining.com/

Chocolate Cloud Cookies

Published on February 11, 2015February 13, 2015 by carol lou

Appropriate name for a cookie that tastes like you are biting into a cloud of chocolate. This recipe was on one of my recipe cards from my mother, the only problem was the recipe has been used so many times it is hard to read. I did my best deciphering the amounts and I think I hit it right on target. These cookies are dense with chocolate flavor. These would be sensational with a glass of port or sherry for after dinner. Divine.

Chocolate Cloud Cookies

2015-02-09 14:34:40

Yields 30

Wonderful dense chocolate flavor

Write a review

Save Recipe

Ingredients

1 cup semi sweet chocolate chips, melted
2 egg whites
1/2 cup sugar
1/8 teaspoon salt
1/4 cup flour
1/2 teaspoon vanilla
3/4 cup chopped walnuts

Instructions

Preheat oven to 350
Beat egg whites with salt until foamy.
Gradually add the sugar and beat until stiff peaks form
Slowly beat in the flour and vanilla
Fold in the melted chocolate and walnuts.
Store in airtight container
Drop by teaspoons on parchment lined cookie sheet
Bake for 10 minutes, immediately remove from pan to cooling rack

A Passion for Entertaining https://apassionforentertaining.com/

Bourbon Apple Upside Down Cake

Published on February 9, 2015 by carol lou

This cake is perfect to serve as a breakfast cake or warmed with ice cream for a special dessert. The bourbon apple topping creates a butterscotch layer that intensifies the apple flavor. With the addition of the bourbon, these apples are so delicious this cake will be gone before you can blink. Enjoy!

Bourbon Apple Upside Down Cake

2015-02-05 18:40:09

Write a review

Save Recipe

Ingredients

Cake
2 cups flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup butter, room temperature
1 cup milk
1 egg
Streusel Filling
1/2 cup chopped nuts
1/3 cup packed brown sugar
1/4 cup flour
1/2 teaspoon ground cinnamon
3 tablespoons butter
Cake top
1/4 cup butter
1/2 cup packed brown sugar
3 tablespoons bourbon
2 medium apples, sliced

Instructions

Preheat oven 350
Prepare streusel filling by combining all ingredients until crumbly.
Beat all cake ingredients in large mixer bowl on low speed 30 seconds. Beat on medium speed, scraping bowl occasionally for 2 minutes.
Place 10 inch cast iron skillet or 9 inch square cake pan in oven with 1/4 cup butter. When the butter is melted, remove from the oven, add the brown sugar and bourbon. Stir to incorporate. Top with apple slices.
Pour 1/2 of the cake batter over the apple mixture, top with 1/2 of the streusel mixture, top with remaining cake batter and the remaining streusel mixture.
Bake 350 - 40 - 50 minutes, until a cake tester comes out clean
Immediately invert pan on heatproof serving plate. Let pan remain a minute over the cake so the butterscotch can drizzle over the cake.
Serve warm or at room temperature

A Passion for Entertaining https://apassionforentertaining.com/

Rich and Chewy Cookie Squares

Published on January 24, 2015January 24, 2015 by carol lou

I am an advocate that a meal should not end with a giant slice of cake the size of your dessert plate. The best thing about these bars is they are easy to make and they make an 8 x 8 size pan. Just enough to make for entertaining. After a meal, most people delight when you serve a small dessert. I like to cut these in 1 1/2 x 2 inch squares. Serve these with coffee or an after-dinner drink after an elegant evening and everyone will remember the wonderful sweet morsel. A great complement to a great meal.

Rich and Chewy Cookie Squares

2015-01-14 12:49:46

Write a review

Save Recipe

Ingredients

3/4 cup oatmeal
2/3 cup flour
1/2 cup brown sugar
1/3 cup butter
1 cup semi-sweet chocolate chips
2 eggs, lightly beaten
3/4 cup brown sugar
2 tablespoons flour
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon baking powder

Instructions

Mix oatmeal, flour and brown sugar. Cut in butter until size of peas. Pat dough into an 8x8 square baking dish. Bake 350° - 15 minutes.
Remove from oven and sprinkle the crust with the chocolate chips.
Combine eggs, brown sugar, flour, vanilla, salt and baking powder. Beat until combined, pour over chocolate chips. Return to the oven and bake 12 - 15 minutes, until set and golden brown. Cool completely, sprinkle with confectioners sugar prior to serving

A Passion for Entertaining https://apassionforentertaining.com/

Chocolate Fudge Cake

Published on January 22, 2015January 22, 2015 by carol lou

The history of chocolate cake goes back to 1764, when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones. That is what I discovered after a quick search in Wikipedia. I think we all owe our thanks for Dr. James Baker, what is better than a piece of chocolate cake? It is one of those desserts, no matter your age, that always brings a smile to your face. Valentine’s Day is coming up, this would be a great recipe to serve to your sweetheart.

Chocolate Fudge Cake

2015-01-21 06:19:51

Write a review

Save Recipe

Ingredients

1 2/3 cups flour
1 1/2 cups sugar
2/3 cup cocoa (I used dutch process dark chocolate cocoa)
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1 /2 cups buttermilk
1/2 cup shortening
2 eggs
1 teaspoon vanilla
chopped pecans for topping (optional)

Instructions

Preheat oven to 350 °
Grease and flour one 12-cup bundt pan or 2 6-cup bundt pans.
Beat all ingredients in a large mixer bowl. Beat on low for 30 seconds, scrape down sides of bowl. Beat on high speed for 3 minutes, scrape bowl occasionally. Pour into prepared pans.
Bake 12-cup bundt cake 40 - 45 minutes, 6-cup bundt pan 30 - 35 minutes.

Notes

Mocha Frosting
3 tablespoons butter, softened
2 tablespoons cocoa
2 cups confectioners sugar
1/2 teaspoon salt
1/3 - 1/2 cup brewed coffee
Combine all and mix well. Add coffee in small increments until the frosting if of desired consistency.

A Passion for Entertaining https://apassionforentertaining.com/

Wine Cookies

Published on January 15, 2015January 15, 2015 by carol lou

When I was in the gourmet food business, I met a woman who made wine cookies and sold them in various flavors. At the time we were living in Texas and consumed more beer with our Texas BBQ, than wine. I really did not understand what a wine cookie was, however, her business was vibrant and she seemed to be selling dozens of these cookies. Years later, my mom came across this recipe for wine cookies. She used to make them and change the type of extract and nuts in her recipe. I can see the draw to wine cookies now. You serve them with a dessert wine, similar to biscotti, you can enjoy these after dinner with wine and your guests can dip them in the wine. What a great unusual dessert to serve next time you have friends or family over.

Wine Cookies

2015-01-14 12:41:35

Write a review

Save Recipe

Cook Time

40 min

Cook Time

40 min

Ingredients

1/3 cup butter, room temperature
2/3 cup sugar
3/4 teaspoon extract (suggestions - vanilla, almond, anise)
2 eggs, room temperature, beaten to blend
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped nuts

Instructions

Preheat oven to 350 °. Cream butter with sugar in medium bowl of electric mixer. Blend in extract.
Beat in eggs, until light and fluffy on medium speed for 2 minutes. Mix flour with baking powder and salt. Add gradually to the mixer on low speed. Stir in nuts. Knead on a lightly floured board for 45 seconds. Divide dough in half. Shape into two 10 - inch cylinders. Transfer to a baking sheet.
Bake 15 minutes, rotate pan and bake and additional 10 minutes. Remove from oven and cool for 10 minutes. Slice logs into 3/4 inch pieces. Return slices to the baking sheet. Continue baking until cookies are dry and golden brown, about 15 minutes. Cool completely on rack. Store in airtight container. Yields 2 dozen.

A Passion for Entertaining https://apassionforentertaining.com/

Salted Caramel Nut Bars

Published on December 17, 2014January 14, 2015 by carol lou

The combination of salty and sweet is fantastic in this recipe. A great combination of flavors and very easy to make. After a wonderful meal, many times just one small sweet is all you need to finish a meal. I like to serve small bites for dessert and these are perfect. These would pair great with a Tawny Port after dinner.

After making this recipe for my photo shoot, I sent the remaining bars to work with my husband to share. Reviews were outstanding.

Salted Caramel Nut Bars

2014-12-30 04:36:01

Yields 24

A great salted caramel bar.

Write a review

Save Recipe

Ingredients

1 1/2 cup flour
3/4 cup packed brown sugar
1/4 teaspoon salt
1/2 unsalted butter, softened
2 cups salted mixed nuts
1 cup butterscotch chips
1/2 cup light corn syrup
2 tablespoons unsalted butter

Instructions

Preheat oven 350°
Combine flour, brown sugar and salt in a medium bowl. Cut in butter with a pastry blender. Press mixture into an ungreased 9 x 13 pan. Bake 15 minutes, cool 5 minutes.
Chop nuts slightly. Sprinkle over cooked crust. Combine remaining ingredients in a saucepan and heat over low heat until all of the chips have melted. Drizzle mixture over nuts. Bake 5 minutes. For ease in cutting, cut bars while warm.

A Passion for Entertaining https://apassionforentertaining.com/