Dessert

Chocolate Ganache Tart

Tart Shell:

1 c. flour                                                      1/4 c. sugar

1 stick unsalted butter, room temp       1/8 t. salt

1/4 c. unsweetened cocoa powder         1/2 t. vanilla

Ganache filling:

10 oz. bittersweet chocolate, coarsely chopped

1/2 c. whole milk

1 c. heavy cream

1 large egg, lightly beaten



Coat tart pan (or mini tart pans) with cooking spray. Whisk together flour, cocoa and salt. Beat butter on medium speed till fluffy, about 3 min. Add sugar and beat till pale and fluffy, about 2 more min. Reduce speed to low. Add vanilla and flour mixture and mix till dough begins to hold together, 1-2 min. Wrap in plastic and refrigerate for 30 min. Roll out dough to 1/4 in. thickness. Press into prepared pan(or pans). Trim excess dough so it’s flush with pan edge. Refrigerate for 1 hour. Bake shell at 325 degrees on a rimmed baking sheet till firm, about 25 min. Let cool completely on wire rack.

For filling: Place chocolate in bowl. Heat cream and milk in small saucepan over med/high heat till almost boiling/pour over chocolate. Let stand for 2 min. Slowly whisk till smooth. Let stand 10 min. more. Stir in egg. Return tart shell(s) to baking sheet and pour in filling. Bake till set, about 25 min. Let cool completely before removing from tart pan(s). Garnish with fresh whipped cream and raspberries if desired.

Strawberries & Cream Frozen Bars

Strawberries & Cream Frozen Bars

2 lbs. strawberries, hulled                  7 large egg whites

1 1/2 c. sugar                                         2/3 c. cold heavy cream

coarse salt                                              1 t. pure vanilla extract




In a blender, combine strawberries, 3/4 c. of sugar and a pinch of salt. Blend until smooth. Pour into a 9×13 in. baking dish and transfer to the freezer. Scrape with a fork every 30 minutes until mixure is thick and slushy- about 1 1/2 hours. Smooth top with rubber spatula.

Beat egg whites on high with electric mixer until foamy. Gradually add 3/4 c. sugar with mixer on medium. Increase speed to high and beat until stiff, glossy peaks form. In another medium bowl, beat cream and vanilla on high till stiff peaks form, about 1-2 minutes. With a rubber spatula, gently fold whipped cream into egg white mixture. Pour over strawberry mixture and smooth top with rubber spatula. Freeze until firm, about 4 hours (or, covered, up to 3 days), before cutting into 12 squares.




Creamy Fruit Pie

No Fail Pie Crust

2 1/2 c. flour                       1/2 t. salt

1 c. shortening

Process the above ingredients until they are large crumbs.

Add:

1 egg, beaten                      1 T. vinegar

1/4 c. water

Mix all ingredients together; divide into four parts. Roll out onto well floured surface and put into pie pan. Poke holes in pie crust. Bake at 350 degrees for 8-10 minutes or until light golden brown.

Let cool before filling.





Filling:

2 t. vanilla                                          3/4- 1 c. sugar

8 oz. cream cheese softened           2 c. thinly sliced fruit (strawberries, peaches, raspberries or blueberries)

2 c. heavy cream, whipped

Beat together cream cheese, sugar and vanilla. Whip the cream separately. Fold or whip both mixtures together. Spread into baked and cooled pie crust. Cover and refrigerate. May be made up to 1 day in advance. When ready to serve top with desired fruit topping.




Citrus Honeydew Melon with Fresh Lime-Basil Sorbet

Ingredients:

1/2 ripe honeydew melon

1 lime, juiced

1 lemon, juiced

Zest of 2 lemons

Sorbet:

1 c. fresh squeezed lime juice (8-10 limes)

1 c. water

1 c. simple sugar syrup (1 c. sugar plus 1 c. water, boiled then cooled)

10 whole basil leaves

1/2 c. heavy cream




Directions:

Cut melon into 6 wedges and remove the rind. Place in large plastic container with lid along with juices from the lime and the lemon and zest of 1 lemon. Marinate in the refrigerator for 1-2 hours, turning over to coat with citrus juices. When ready to serve, slice each wedge into 5 or 6 thin slices and arrange as a fan on each plate. Drizzle with remaining citrus juices and more lemon zest. Place a small serving of sorbet on the top or beside  melon.

Sorbet:

Combine all of the ingredients, except the heavy cream, into a freezer friendly container and freeze for 6-8 hours or overnight. Remove from freezer and allow to soften a little. Put chunks of frozen mixture into a food processor and process until all the crystals have disappeared and the mixture is smooth. Add the heavy cream and combine well. Re-pack in the container and keep frozen until needed.

Oatmeal Cream Whoopie Pies

oatmealwhoopiepies

Oatmeal Cream Whoopie Pies

2 c. brown sugar                                    2 eggs

1 t. baking powder                                2 1/2 c. flour

1/2 c. butter, softened                         1/2 t. salt

3 T. boiling water                                 2 c. quick oats

1/4 c. shortening                                  1 t. ground cinnamon

1 t. baking soda

Preheat oven to 350 degrees. Cream brown sugar, butter and shortening. Add eggs and mix. Add salt, cinnamon and baking powder and mix. Combine baking soda and boiling water, then add to the bowl and mix. Add flour and oatmeal and mix well. Scoop dough onto silpat on cookie sheets in rounded heaping teaspoons. Bake for 8-10 minutes, being careful not to burn. Remove from oven and transfer to cooling rack. Let the cookies cool completely. Sandwich 2 cookies with approx.  2 T. cream cheese frosting (recipe to follow).

Cream Cheese Frosting

1/2 c. butter, softened                            1 t. vanilla

1 block cream cheese, softened            3-4 T. milk

3 c. powdered sugar

Cream butter and cream cheese till smooth. Add 1/2 of the powdered sugar, vanilla and 2 T. milk and combine. Add remaining powdered sugar and milk till desired consistency. Combine well.

Salted Caramel Chocolate Chip Cookies

chadcookies

SALTED CARAMEL CHOCOLATE CHIP COOKIES

3 c. flour                           1/2 c. sugar

1 t. baking soda               1 c. brown sugar

1 t. coarse sea salt           1 t. vanilla

1 c. butter softened         2 eggs

1 1/4 c. chocolate chips  1/2 c. caramel chips

Preheat oven to 375 degrees. Combine flour, soda and salt in a small bowl. Combine butter, sugars and vanilla in a large bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate and caramel chips. Bake for 9-11 minutes. Yield 3-4 dozen cookies.

Magic Cookie Bars

cookies

Magic Cookie Bars

2 pkgs. Graham Crackers

1/2 c. butter, melted

1 can sweetened condensed milk

1/2 c. coconut

1 c. milk chocolate chips

Preheat oven to 350 degrees. Process the graham crackers in a food processor. Transfer to a bowl and combine with melted butter till fully coated. Press mixture into the bottom of a 9×13 non stick pan. Cook for approximately 10 min. until crust hardens slightly and becomes a light brown. Remove pan from oven.

Pour the sweetened condensed milk evenly over the top of the crust. Sprinkle the chocolate chips all over, then add the coconut. Return the pan to the oven and cook for 15 min. more till edges and coconut become a light brown and sweetened condensed milk is bubbly. Let cool completely before cutting into 3 inch squares.

magiccookies

Dream Cake

dreamcakeThis cake not only looks good but is light and simple!! The only tools you need to make it are two 8 or 9 in. round cake pans, a cake slicer and a small grater. Sometimes if I’m in a hurry I even make a boxed chocolate cake mix and I think the taste is almost as good. Recipe to follow:

DREAM CAKE

For cake:

2 c. sugar                                         1 1/2 t. baking soda                                    1/2 c. vegetable oil

1 3/4 c. flour                                   1 t. salt                                                           2 t. vanilla extract

3/4 c. cocoa powder                      2 eggs                                                            1 c. boiling water

1 1/2 t. baking powder                  1 c. milk

For cream topping and filling:

4 c. heavy cream                            1/2 c. powdered sugar.

Heat oven to 350 degrees. Grease and flour two 8 or 9 in. round pans. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 min. Stir in boiling water (batter will be thin). Pour for 30-35 min or until wooden pick inserted in center comes out clean. Cool 10 min; remove from pans to wire racks. Cool completely. Combine heavy cream and powdered sugar in bowl and beat on high till cream is stiff.

Once cakes are completely cooled, use the cake slicer to divide each round in half.cake cutting toolThese can be purchased at a local hobby or craft store or restaurant supply store. It’s accuracy is worth every penny!

Place the first layer of cake onto cake stand, cover the top with the whipped cream about 1/2 inch thick, leaving about 1/4 inch border so cream doesn’t overflow when other layers are added. Repeat with remaining 3 layers. Once cream is layered in-between each half and on top, spread a thin layer of cream all around the sides, exposing some of the cake.

Optional: Grate a milk chocolate bar on top of the cake.

4 layers of goodness serves 16-20 people. Enjoy!!cake slice