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10 Minute Pecan Pie Filling

Pecan Pie Slice

This pecan pie filling comes together in 10 minutes, no joke. I am usually so focused on the dinner that I will be serving that dessert is always an after thought if it even happens. After realizing how easy it really can be, I now have a go-to last minute dessert recipe.

If you’re not in a hurry, you can obviously make your own pie crust which is always preferred.

Ingredients:

  • 1 frozen pie crust
  • 1 cup pecans
  • 1 cup sugar
  • 3 Tbsp. light brown sugar
  • 1 cup light corn syrup
  • 1/2 tsp. salt
  • 3/4 tsp. pure vanilla
  • 1/4 tsp. cinnamon
  • 1/3 cup melted butter
  • 3 eggs

Directions:

  1. Preheat oven to 350F.
  2. Chop pecans and add them to the pie crust in a single layer.
  3. Mix remaining ingredients in a large bowl until combined.
  4. Pour over chopped pecans.
  5. Loosely cover pie with tin foil.  Bake for 30 minutes covered.
  6. Remove tin foil and bake for an additional 20 minutes or until center is “set.”

Pecan Pie

 
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Posted by on November 23, 2013 in Dessert

 

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Blueberry Parfait

Blueberry Parfait

Ingredients:

  • 2 pints blueberries, rinsed and divided in half
  • 3/4 cup pure maple syrup
  • zest of one lemon
  • 2 tsp. lemon juice
  • 1/2 cup heavy cream
  • 2 Tbsp. powdered sugar
  • 1/2 cup plain Greek yogurt
  • 12 oz ginger snaps, coarsely crumbled
  • mint, for garnish

Directions:

  1. Cook one pint of blueberries with maple syrup over medium heat until blueberries burst, ~10 minutes. Remove from heat and allow to cool.  Once cooled, add remaining blueberries, lemon juice and zest.
  2. Beat heavy cream with mixer until soft peaks form.  Add powdered sugar and continue beating until stiff peaks form.  Fold in Greek yogurt.
  3. Layer mixture in glasses topping with crumbled ginger snaps.  Garnish with fresh mint leaf.
 
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Posted by on August 4, 2012 in Dessert

 

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Chocolate Mousse with Chantilly Cream and Raspberries

Chocolate Mousse with Chantilly Cream and Raspberries
Decadence!

6 Servings

Ingredients:

  • 1/2 cup hazelnuts (toasted, skinned, and chopped)
  • 16oz semisweet chocolate, chopped
  • 2 Tbsp. unsalted butter
  • 1 cup sugar
  • 6 egg yolks
  • 6 Tbsp. whiskey
  • 6 egg whites
  • 1 cup heavy cream
  • 1/2 tsp. pure vanilla extract
  • 2 Tbsp. powdered sugar
  • 1 pint fresh raspberries

Directions:

  1. Combine chocolate, butter, and 1/2 cup sugar in a double boiler over barely simmering water.  Allow chocolate to melt without stirring.  Once chocolate has melted, remove from heat and stir in egg yolks.
  2. Add hazelnuts and whiskey.
  3. Beat egg whites with remaining 1/2 cup sugar until stiff peaks form.
  4. Add 1/3 of the egg white mixture to the chocolate mixture whisking vigorously.
  5. Fold remaining egg whites into chocolate mixture gently.
  6. Pour into dessert glasses and chill for 2-3 hours.
  7. Beat cream and vanilla extract until it stiffens.  Add powdered sugar and continue to beat until stiff peaks form.
  8. Top mousse with Chantilly Cream and fresh raspberries.
 
3 Comments

Posted by on February 21, 2012 in Dessert, Uncategorized

 

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Vanilla Cupcakes with White Beans and Raspberry Sauce

Vanilla Cupcakes with White Beans and Raspberry Sauce

I fed these to my hubby and purposely didn’t mention that they contained beans.  He had no idea!

Makes 24 cupcakes

Ingredients:

  • 3 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. fine salt
  • 1 can (15 oz) cannelinni beans, drained and rinsed
  • 1/2 stick unsalted butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 large egg whites
  • 1 cup buttermilk
  • 1 Tbsp. pure vanilla + 1/2 tsp.pure vanilla, for icing
  • 3 cups powdered sugar
  • 3 Tbsp. light corn syrup
  • 1/2 cup heavy cream
  • 1 cup raspberries
  • 2 Tbsp. + 2 tsp. granulated sugar
  • 1 tsp. lemon juice

Directions:

  1.  Arrange oven racks so they are placed in the upper and lower thirds of the oven.  Preheat oven to 350F.
  2. Whisk flour, baking powder, baking soda, and salt in a large bowl.
  3. In a blender or food processor, puree the beans, butter, and sugar until very smooth. Add the eggs and egg whites.  Mix until combined then add the buttermilk and vanilla.  Thoroughly combine wet mixture with dry mixture.
  4. FIll lined and lightly sprayed cupcake liners with batter until 1/2 full.  Insert one raspberry into center of batter, and bake for ~17 minutes until an inserted toothpick comes out clean.  Rotate pans halfway through cook time to ensure even heating.  Cool on wire racks.
  5. Mix together powdered sugar, corn syrup, cream, and 1/2 tsp. remaining vanilla.
  6. Stir together raspberries, sugar, and pinch of salt and let sit until juices form.  Simmer mixture with lemon juice until raspberries break down.  Push mixture through a fine-mesh sieve and discard solids.  Allow to cool.
  7. When cupcakes have cooled drizzle icing over cupcakes and allow icing to set for at least 15 minutes before proceeding.
  8. Drizzle raspberry sauce over icing and garnish with fresh raspberries.
 
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Posted by on January 16, 2012 in Beans, Dessert, Uncategorized

 

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Salted Caramel Truffles

Salted Caramel Truffles

Makes 40 truffles

Ingredients:

  • 24oz semisweet chocolate (Ghiradelli or Scharffen Berger), divided into 8oz,12oz, and 4oz and chopped fine
  • 1+1/3  cup sugar
  • 8 Tbsp. water
  • 6 drops lemon juice
  • 2/3 cup heavy cream
  • 1/4 tsp. kosher salt plus more for sprinkling

FILLING DIRECTIONS:

Tools:
* large pot
* double-boiler
* rubber spatula
* melon baller

  1. Melt 8oz chocolate in a double boiler (pot set above a pot of barely simmer water).  Make sure the bottom of the double boiler is not touching the water.
  2. In separate heavy saucepan, add sugar, water, and lemon juice.  Dissolve sugar by stirring over low heat.
  3. Once sugar is dissolved, increase heat to boiling (medium-high) and DO NOT TOUCH PAN OR STIR!  LEAVE PERFECTLY STILL (this step prevents the caramel from crystallizing which will give it an unfavorable consistency).
  4. Wait until the caramel mixture turns a dark amber color (this may take awhile), then add heavy cream whisking constantly until smooth.
  5. Add caramel mixture to melted chocolate and stir until a smooth consistency.
  6. Chill mixture for at least 3 hours.
  7. Using a melon baller, make half domes and place on a cookie sheet with tinfoil.  Refrigerate until ready to coat with ganache.

GANACHE DIRECTIONS:

Tools:
* large pot
* completely dry double-boiler (any moisture will disrupt tempering)
* completely dry rubber spatula
* wire rack

  1. Bring pot of water to a slow boil.
  2. Chop chocolate into even pieces (no greater than 1/2inch-this will ensure all chocolate melts evenly).
  3. Transfer chocolate to dry double boiler.
  4. Place double-boiler over water, turn off heat, and stir until chocolate is completely melted and temperature reaches 110F (use an instant read thermometer).  As soon as chocolate reaches this temp., remove it from the heat, and dry bottom of double boiler.
  5. Add 4oz. chopped chocolate to melted chocolate.  Stir vigorously until all chocolate is melted (this step is called “seeding” and gives the ganache a glossy and smooth appearance).
  6. Using a fork, drop filling into ganache and completely cover.  Tap fork against the side of the bowl to get rid of excess ganache.  NOTE: You need to move quickly because once the chocolate cools below 90F, the ganache will lose it’s glossy appearance.  (This part is difficult and I still haven’t found an easy way to do it.  Any suggestions would be greatly appreciated!)
  7. Allow truffles to sit on wire rack for about an hour until the ganache sets.
 
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Posted by on December 17, 2011 in Dessert, Uncategorized

 

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