Desserts

Vanilla Cream with Fresh Berries

Published on by carol lou

You cannot get an easier or more delicious dessert than Vanilla Cream with Fresh Berries.  This is a perfect make ahead and take dessert.  I like to divide the Vanilla Cream into canning jars, cover and refrigerate.  Then when you are ready to serve, simply take off the jar lids, top with fruit and you are ready to serve.  Perfect during these hot summer months with berries in abundance.

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Vanilla Cream with Fresh Berries

Servings 8

Ingredients

  • 1 tablespoon unflavored gelatin
  • 1 tablespoon cold water
  • 2 cups heavy cream
  • 1 cup sugar
  • 2 cups sour cream
  • 1 teaspoon vanilla extract
  • 2 cups fresh berries

Instructions

  1. Soften the gelatin in the cold water in a saucepan.  Stir the cream and sugar into the softened gelatin and heat until the gelatin is dissolved.  Remove from the heat and add the sour cream and vanilla, using a held held mixer, whip until smooth.  Pour into small galsses, leaving 1/2 inch room a the top.  Chill.  To serve, top with fresh berries.

Interesting Find – Piedmont Provisions – Mom’s Buttermilk Cake

Published on by carol lou

If you follow along with my adventures, you certainly know by now that I am a fan of all Farmers’ Markets.  I always have so much fun finding unique items along with fresh produce and provisions.  Well, I was in Atlanta, GA this past weekend and came across one of my favorite small batch producers.  Piedmont Provisions.  I have been a fan of their unique jams for some time now; my favorite to date is their Rosemary Habanero Pepper Jelly; this time I also purchased their Mango Thai-Basil Pepper Jelly.  On Saturday, they introduced me to another new seasonal favorite, Peach Cobbler Jam.  I bought them all and came home with my jam treasures.  I then decided to bring out Mom’s Buttermilk Cake recipe, I used Piedmont Provisions Peach Cobbler Jam and the results were delicious.  What a great combination.  Check out Piedmont Provisions and see all of their unique condiments.  I think they are a great Interesting Find!

 

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Mom's Buttermilk Cake

Ingredients

  • 1 cup brown sugar
  • 3/4 cup white sugar
  • 1 cup shortening
  • 4 eggs
  • 3 cups flour
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1 cup peach perserves
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees.  In a large mixing bowl, cream the sugars and the shortening.  Add eggs, one at a time, beat until creamy.  Combine the flour, salt, cloves and allspice.  Mix the baking soda in the buttermilk.  Add the flour mixture and buttermilk alternately to the creamed mixture.  Stir in the preserves and pecans.  Spoon into a greased and floured Bundt pan (I divided mine into two smaller Bundt pans).  Bake 40 - 45 minutes or until a tester comes out clean.  Cool.  Dust with powdered sugar, if desired.

 

S’Mores Cookies

Published on by carol lou

I was in the local bookstore getting a cup of coffee when I noticed the glossy poster with a S’More’s ccckie.  I thought to myself, what a perfect summer dessert when a campfire is not available.  So, out came Mom’s Chocolate Chip Cookie recipe and my variations.  I added coarsely chopped graham crackers to the dough and then topped the cookies with semi-sweet chocolate chunks and mini marshmallows.  I should call this a throw-back recipe since this reminds me of camping as a child and always having S’Mores around the campfire.

 

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S"Mores Cookies

Ingredients

  • 1 1/2 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup shortening
  • 1 cup light brown sugar
  • 1/2 cup dark brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 7 graham crackers, broken into small pieces (1 1/4 cups)
  • semi-sweet chocolate chunks
  • mini marshmallows

Instructions

  1. Preheat oven to 375 degrees. Mix flour, baking soda and salt together. In a mixing bowl, beat butter, shortening and sugars. Add vanilla and eggs, one at a time. Mix well. Add flour mixture and mix until all of the dry ingredients are well incorporated. Stir in the graham cracker pieces. Drop batter by tablespoons - 2 inches apart on a parchment lined baking sheet. Bake cookies for 8 minutes.  Remove from oven, push 3-4 pieces of chocolate and 3-4 mini marshmallows into each cookie.  Return to oven and bake 4 minutes.  Cool.

Classic Yellow Cupcakes and Salted Caramel Buttercream Frosting

Published on by carol lou

I can tell we have all gone World Cup crazy!  I cannot go anywhere where the World Cup is not playing on a television; from my nail salon to the local gas station, everyone is crazy for the World Cup.  That got me thinking that I am sure many of you are hosting viewing parties. So I thought what would be a fun dessert to serve and came across these decorative cupcake liners and flags at our local party store.   I had my answer, Classic Yellow Cupcakes and Salted Caramel Buttercream Frosting.  These are so easy to make, delicious and fun to serve.  

 

 

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Yellow Cupcakes

Servings 18

Ingredients

  • 2 3/4 cups flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoons salt
  • 1/2 cup butter, softened
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 1 1/4 cups milk

Instructions

  1. Preheat oven to 375 degrees.  Line muffin pan with 18 cupcake liners.  Combine flour, baking powder and salt in a bowl, set aside.  In a mixer, beat butter for 30 seconds or until light a fluffy.  Add sugar and vanilla, beat until well combined.  Add eggs, one at a time.  Beat one minute after eggs have been added.  Add the flour mixture alternately with the milk, beat batter until fluffy and smooth.  Divide dough between the cupcake liners.  Bake 18 - 20 minutes.  Cool on a wire rack.

 

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Salted Caramel Buttercream Frosting

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup dark brown sugar
  • 1 teaspoon salt
  • 1/4 cup milk
  • 3 cups powdered sugar

Instructions

  1. Melt butter in a medium saucepan over medium heat.  Stir in brown sugar.  Bring to a boil, stir constantly.  Heat to boiling, reduce heat to low and boil for two minutes, continue stirring.  Stir in milk and salt.  Bring to a boil, remove from heat.  Let cool for 30 minutes.  With an electric hand mixer mix in 2 cups of the powdered sugar.  It will look thick and crumbly.  Continue beating.  Add 1 tablespoon of milk and the additional cup of powdered sugar.  Beat until smooth and fluffy.  Add milk one tablespoon at a time to reach desired consistency.  Pipe or spread on cupcakes.

Blackberry Rolly-Poly/Interesting Find – Westmoreland Berry Farm, Colonial Beach, VA

Published on by carol lou

After purchasing three pints of blackberries from Westmoreland Berry Farm in Colonial Beach, VA at my local Farmers’ Market it was time to bring out a family recipe from my mother-in-laws cookbook.   I am so fortunate that she complied all of her family favorite recipes with my sister-in-law and and published a cookbook for each family member.  I reference this book on numerous occasions.  It is always fun to cook a family favorite for my husband from his childhood.  My husband is pretty sure Blackberry Rolly-Poly originated from his grandmother, Mazie.  This was the first time I had made this recipe and it will not be my last.  It is absolutely divine when sliced and topped with the extra berries.  This is one of those recipes that has proved that over time, grandmother’s are still the ones to look to for inspiration – thanks Mazie!

Rolly-Poly right out of the oven

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Blackberry Rolly-Poly

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon or nutmeg
  • 4 tablespoons butter
  • 3/4 cup milk
  • 1 cup sugar
  • 6 cups blackberries
  • SUGAR TOPPING
  • 1 tablespoons milk
  • sugar ( I use sparkling white sugar that has large crystals)

Instructions

  1. Preheat oven to 425 degrees. 

    Combine blackberries with the 1 cup of sugar and set aside.

    Mix together the flour, baking powder, salt, and the cinnamon or nutmeg.  Cut in the butter until crumbly and add milk a little at a time until your dough forms a ball (this can also be done in the food processor).  Turn dough out onto a floured surface and roll into a rectangle approximately 9 inches by 11 inches.  Place 1/2 of the berries over the dough and roll up jelly roll style, pinch the seams.  Place the roll in a 9 x 13 inch baking pan.  Brush the roll with the 1 tablespoon of  milk and sprinkle with sugar.  Put the remaining berries around the roll.  Bake for 30 minutes.  Cut into slices and serve with whipped cream.


Honey Almond Bars

Published on by carol lou

We headed back to Stoney Acres Farm for one of their summer pizza nights and I decided to bring along something sweet to finish off the meal.  My Honey Almond Bar recipe is the perfect take-along dessert.  I can always tell when my recipes are a success when I come home with an empty container.  Everyone including the pizza making crew enjoyed these delicious bars.  They are very dense and moist, the perfect sweet for transporting or sending to that someone special.  You will probably be surprised when you read the glaze ingredients – the mayonnaise is the secret – trust me on this one.

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Honey Almond Bars

Ingredients

  • 1/4 cup honey
  • 1 cup sugar
  • 3/4 cup canola oil
  • 1 egg
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 teaspoon cinnamon
  • 8 oz. sliced almonds
  • GLAZE
  • 1 cup powdered sugar
  • 1 tablespoon mayonnaise
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon water

Instructions

  1. Preheat oven to 350 degrees. Spray a 9 x 12 inch baking dish with non-stick spray.  Mix together the honey, sugar, oil and egg.  In another bowl, mix together the flour, baking soda, salt, cinnamon.  Add the flour mixture and the sliced almonds to the honey mixture and combine with a wooden spoon.   The mixture will be very thick.  Spread in the prepared pan.  Bake for 20 - 25 minutes or until puffed and golden brown.   Combine all of the glaze ingredients just prior to the bars being done.  Drizzle the glaze over the bars immediately after they come out of the oven.  Cool and cut into bars.

    I like to line the baking pan with parchment or foil (make sure to spray with non-stick spray) with a portion slightly hanging over the edges so I can easily lift the bars out of the pan after they have cooled and slice them.  

 

Deep Dish Brownies

Published on by carol lou

I was searching my previous posts for my Deep Dish Brownie recipe and realized that I have never posted one of my favorite recipes.  I cannot tell you how many times I have made these brownies.  This recipe produces thick chewy chocolate brownies loaded with chocolate chips.  Toss those brownie mixes away, these are so easy to prepare and absolutely delicious.  Enjoy!

 

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Deep Dish Brownies

Servings 16

Ingredients

  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cup` sugar
  • 1 1/2 teaspoons vanilla
  • 3 eggs
  • 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 ounces semisweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees.  Grease an 8 x 8 inch baking dish.  Cream together the butter and sugar, add vanilla.  Add eggs, one at a time.  Mix in the flour, cocoa powder, baking powder and salt until well combined.  Stir in the chocolate chips. Pour into prepared baking dish.  Bake 40 - 45 minutes.  

Interesting Find – Perry’s Ice Cream/Mom’s Chocolate Chip Cookie Recipe

Published on by carol lou

Perry’s Ice Cream

I cannot tell you how many requests I receive weekly asking me if I would be interested in writing about their products.  When I received an e-mail from Perry’s Ice Cream I almost didn’t take notice – until I saw their package. I immediately recognized that package but didn’t know why it looked so familiar.  Then when I was reading about their company and realized that Perry’s was the ice cream I grew up with in Western New York; I immediately sent them a response. They were generous to send me a few coupons to try their ice cream again.  I grew up with Perry’s – that was the ice cream that my mom always served and I distinctly remember their wonderful flavors.  Now here is a real throwback – I remember my piano teacher always having an annual party at her house and each of her students would play a piece, then she always served ice cream and cookies.  You figured it out – it was one of Perry’s signature flavors Parkerhouse, one of their original flavors that they have just brought out again as a retro flavor.  The best part now is I can purchase Perry’s at my local Wegman’s and along the East coast.  Out came Mom’s Chocolate Chip Cookie recipe and this combination made terrific ice cream sandwiches.  The perfect make ahead dessert you can bake and prepare now and have ready for the next time your entertain. A match made in heaven!  Absolutely divine!   

 

Mom’s Chocolate Chip Cookies

My mom made the best cookies!  Here is her secret, to get chewy delicious cookies, she always used butter and shortening  I think that combination is the key.  In her chocolate chip cookies, she also used a combination of light and dark brown sugar.  I think these are the best cookies, especially warm out of the oven.  I can’t believe I have waited this long to share this recipe, this one is a must try.

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Make Now/Bake Later Chocolate Chip Cookies

Ingredients

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup shortening
  • 1 cup light brown sugar, packed
  • 1/2 cup dark brown sugar, packed
  • 2 teaspoons vanilla
  • 2 large eggs
  • 1 12 oz package semi-sweet chocolate chips

Instructions

  1. Mix flour, baking soda and salt together.  In a mixing bowl, beat butter, shortening and sugars.  Add vanilla and eggs, one at a time.  Mix well.  Add flour mixture and mix until all of the dry ingredients are well incorporated.  Stir in the chocolate chips. Drop batter by 1/4 cup scoops on a parchment lined baking sheet (I use a cookie scoop), lightly flatten each cookie with the back of a spatula, freeze dough for 1 hour.  Remove from freezer and place dough balls in a zip top freezer bag and return to the freezer.

    When you are ready to bake the cookies. Preheat your oven to 375 degrees. Place the amount of cookies you want to bake on a parchment lined baking sheet and let thaw on the baking sheet for 30 minutes prior to baking. Bake the cookies for 10-12 minutes.  Remove from the oven and let the cookies rest on the baking sheet for 3 minutes, Time to enjoy delicious warm chocolate chip cookies.

Pi Day (3.14) or Pie Day?

Published on by carol lou

It’s Pi Day (3.14159265359) tomorrow – there is not better time to chef up a pie. Check out some of my favorite pie recipes below.  Time to celebrate Pi with Pie!

http://apassionforentertaining.com/cream-cheese-layered-pecan-pie/

 

http://apassionforentertaining.com/frozen-key-lime-pie/

 

apple-rye-crumble-pie

http://apassionforentertaining.com/apple-rye-crumble-pie/

 

cheesecake pie with fresh fruit topping

http://apassionforentertaining.com/cheesecake-pie-fresh-fruit-topping/

 

lemon custard ice cream pie

http://apassionforentertaining.com/lemon-custard-ice-cream-pie/

 

luscious lime pie

http://apassionforentertaining.com/luscious-lime-pie/

 

academy pie

http://apassionforentertaining.com/academy-strawberry-pie/

 

apaap

http://apassionforentertaining.com/blackberry-cream-cheese-pie/

 

Irish Coffee Ice Cream Pie

http://apassionforentertaining.com/irish-coffee-ice-cream-pie/

 

http://apassionforentertaining.com/wp-content/uploads/2015/03/milk-chocolate-bar-pie.jpg

 

Cream Puffs

Published on by carol lou

One recipe I always remember growing up was my mom’s Cream Puffs.  She was known for your jumbo cream puffs oozing with cream in the center and drizzled with chocolate.  She was always asked to make her Cream Puffs and if I was lucky, there would be one left that I could have for breakfast the next morning.  I took her recipe and made one change –   I replaced ice cream for the cream filling; you can select any flavor of ice cream and drizzle with caramel or chocolate sauce or a dusting of powdered sugar.  A special dessert to serve, perfect for your Valentine.

 

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Cream Puffs

Servings 6

Ingredients

  • 1/2 cup water
  • 1/4 cup butter
  • 1/2 cup flour
  • 2 eggs
  • ice cream, your favorite flavor
  • chocolate or caramel sauce or powdered sugar

Instructions

  1. Preheat oven to 400 degrees.  In a medium saucepan, bring water and butter to a boil.  Reduce heat to low, add flour all at once and stir vigorously until the mixture forms a ball, approx. one minute.  Remove from heat.  Add eggs all at once to the flour mixture in the saucepan, immediately with a hand mixer, beat on medium-high speed until the mixture is smooth and glossy. (My mom always used a wooden spoon to beat in the eggs by hand, but I have found the hand mixer to be much easier)  Spoon 1/4 scant cups of mixture onto parchment lined baking sheet.  This will make 6 puffs.  Bake 30 - 40 minutes until puffed and golden.  Cool completely.  Slice off top, remove any fragments of dough in the middle, fill with ice cream, drizzle with desired topping and serve immediately.