Aunt Mariah's Lemon Sponge Cups recipe from Food52. Orange Ricotta Pillows with Lillet Kumquat Compote recipe from Food52. Author Notes: When I was in school a few years ago, one of my favorite desserts we made that took me completely by surprise was a ricotta pie topped with a tangle of candied kumquats.
It was that perfect balance of sweet and well, not so sweet, for me. So when I taught a crepe - making class last winter I decided to turn it into a crepe. It's since gone through a few different permutations, and this is my favorite. The kumquats are simmered in a mixture of Lillet, honey, agave nectar, cardamom seeds and cinnamon, and perfectly set off the crepe and its ricotta orange filling. Everything can be made in advance and assembled minutes before serving. Food52 Review: WHO: ChezSuzanne is based in the Bay Area and enjoys her "second career" as a cooking teacher after a lifelong love of cooking, growing, and eating food. Makes 8 crepe shells; filling and compote for 4 Orange Crepes Ricotta Filling and Lillet Kumquat Compote Your Best Citrus Recipe Contest Winner!
4th of July Dessert Recipes : Chocolate-Dipped Rocky Road Ice Cream Bars. <div><a href=" Cares</a> | <a href=" Films</a> | <a href=" Radio</a> | <a href=" | <a href=" | <a href=" | <a href=" | <a href=" | <a href=" | <a href=" | <a href=" Network</a> | <a href=" | <a href=" | <a href=" | <a href=" | <a href=" | <a href=" | <a href=" | <a href=" | <a href=" | <a href=" | <a href=" | <a href=" | <a href=" | <a href=" | <a href=" | <a href=" | <a href=" | <a href=" CBS Entertainment | About CBS Interactive | Jobs | Advertise © CBS Interactive Inc.
Rosemary and The Goat » Peanut Butter Filled Chocolate Dipped Strawberries. By Sherry on July 6th, 2010 Who doesn’t like peanut butter, strawberries and chocolate!
Almost everyone has enjoyed chocolate covered strawberries, BUT have you had peanut butter filled, chocolate dipped strawberries? I first had these at little berries at a tea room in Plains, Georgia. We were at one of Magnolia and Ivy’s tea rooms having an Alice In Wonderland tea party and along with all the other delectable goodies, these strawberries were the hit of the dessert tray. I’ve done chocolate covered strawberries for years. Try these for your next party, shower, lady’s luncheon or just because. Peanut Butter Covered Strawberries. Forget chocolate.
Okay, no wait. I didn’t say that! You didn’t hear that! Don’t ever ever ever forget chocolate. Never ever. But maybe… Maybe just put the chocolate aside for today (or for an hour; however long you can last), and try out this peanut butter twist on the classic chocolate-covered strawberries: They’re like all-natural peanut butter and jelly bites. Peanut Butter Covered Strawberries. Posted by admin on Sep 12, 2012 in Recipes | 0 comments For a long time Strawberries are great inspiration for deserts.
We have chance to see Strawberries covered with the chocolate, nutella, yogurt, sugar and a lot more ingridients. Today, we presenting you fresh and new right from the Katie Blog: The Peanut Butter Covered Strawberries. They are extremely simple to make and the desert is healthy since it is gluten-free and can be sugar-free as well. The only things you will have are peanut butter, virgin coconut oil, stevia drops and fresh strawberries. Via. How To Make Whipped Cream from a Can of Coconut Milk.
Whipped cream, made from coconut milk!
If you love having something whipped and creamy with your summer cobbler or fruit pie but are avoiding dairy, then I have a sweet little trick for you. Did you know that you can make luscious whipped cream from a can of coconut milk? Here's how! This trick is simple: Chill a can of coconut milk, then scoop out the coconut fat that separates out and solidifies (leaving the watery liquid behind), and whip it just like whipped cream. I first spotted this technique at Nutty Kitchen — see the post at the link below — and I just had to try it for myself!
• See full post: Coconut Whipped Cream at Nutty Kitchen I found that this works really brilliantly; the cold cream whips up into thick yet airy whipped cream. What You Need IngredientsOne 15-ounce can full-fat coconut milk1 tablespoon sugar or more to taste (optional) 1 teaspoon vanilla or more to taste (optional) Salted Caramel Sauce Recipe : Kelsey Nixon. The Best Caramel Sauce. Ever. A few days ago, when we were checking-out at the super market, I noticed that my husband (it still feels a bit weird calling him that) slipped in a bottle of caramel sauce, which actually was nothing more than an overdose of corn syrup with artificial vanilla and half a dozen chemicals.
If that weren’t bad enough, he paid €6.50 for it! That bottle of fake caramel struck a nerve. I couldn’t stand watching him drizzle that god-awful sauce over a gorgeous triple chocolate mousse cake he and a good friend made for my birthday (l’m one lucky girl). Sacrilege. So I made caramel sauce with farm fresh butter and Maldon sea salt. I quickly read up on tips laid down by David Lebovitz on making the perfect caramel and within minutes I had my caramel sauce. Here’s a tip: When adding salt, you can add a part of it while the sauce is warm so it flavors the entire sauce evenly as it melts in, and then some more once the sauce has cooled and thickened so as to enjoy a bit of the salty crunch. Method.
Ice Cream. Pies. Cakes. Red Velvet Bread Pudding Recipe : Paula Deen. Directions Bread Pudding Mix: Preheat the oven to 350 degrees F.
Greased 9 by 13 by 2-inch sheet pan. In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs 1 at a time and mix well after each addition. In a small bowl, combine baking soda and vinegar and add to mixture. Place cubes onto 11 by 17-inch cookie sheet. Bread Pudding Mix: Combine the half-and-half, eggs, egg yolk, salt, and vanilla in a medium bowl. Place the red velvet cubes in a large baking dish or 8 individual ramekins. Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce Recipe : Michael Chiarello. Photo 1- What Diet? 4 Decadent Dessert Recipes From NYC Pastry Masters. Buche de Noel Benoit Restaurant, Pastry Chef Jerome Husson Don't tell us.
The last time you attempted at making a buche de noel yule log, it tasted so horrible, you might as well have thrown it in the fire. You're not alone. This holiday season, sweeten the deal and follow Jerome Husson's, head pastry chef to Alain Ducasse’s French bistro, Benoit, step-by-step recipe to create the perfect buche de noel that's so rich and delicious, you'll have a hard time stepping away from that chocolate mousse. Please note: Start making the cake at least two days in advance. To make the vanilla mousse: *1¼ cup heavy cream *1 tablespoon granulated sugar *1 vanilla pod *1 gelatin sheet *1/4 cups (2oz) white chocolate pistols (or chopped) 1. 2. 3. 4.
To make the chocolate mousse: 2 ¾ cups (4 ½ oz) dark chocolate (64%) pistols (or chopped) 2 cups heavy cream. Old-School Recipe: Make Your Own Strawberry Milk! Previous image Next image After I made this crazy hot pink Valentine's confection, one of the comments on the strawberry milk required for the cake was, "Why not make your own?
" Now that was a great idea! Creamy, smooth and straight from the diner of my dreams, a glass of chilled, pink, and homemade strawberry milk will make your after-school snack gee whiz terrific! While preparing that cake I mentioned, I thought I fell in love with the bottled (eek, super artificially flavored!) Now I know better. This homemade strawberry milk is full of fresh fruit flavor and velvety smoothness. This recipe would be great treat to serve at a kid's birthday party, but it is just as wonderful as a surprise dessert for a bunch of adults. Strawberry Milk serves 2.
Fresh Strawberries in a Pink Cloud - Blog - food52 - food community, recipe search and cookbook contests. - Jenny That’s right, I used all caps! But isn’t that how all of you feel in the markets now, eyeballing these expensive little baskets of berries after a rainy and cold spring that was a bit too long on beets? Here in the D.C. area I have seen at least two varieties: a small wonderfully-sweet one that tastes so much of Los Angeles that I can see the mountains from Olympic Blvd. when I bite into them, and larger ones that are less flavorful but none the less very welcome in my kitchen.
So buy the best strawberries you can find, and the rest of everything else when you whip up AppleAnnie’s Fresh Strawberries in a Pink Cloud as soon as you can. Yes indeed, this is one of those recipes that is more about shopping than cooking, but conceptually it is so brilliant that I could think of three instant occasions for making it. The neighbor stops by looking for a little chow and you want to show off, but sort of in a subtle way, as in “this old thing?”