Archive | March 2010

Easter Dessert Recipes

The last big push to gather recipes for Easter on Sunday.

We are not having the usual Ham/Potato dinner that we always do.

Hubs is breaking out the smoker and I can positively guarantee that it will be mouth-watering and to-die-for!

The entire week I have been trying to think of something to have for dessert and whether I should attempt to make something fancy or simply go buy a bunny cake at the store.

My mom let me off the hook and said she will bring dessert so I can put that issue to rest!

If you still need an Easter dessert check out the link below!

20 Easter Desserts
These desserts are the perfect ending to an Easter dinner full of spring recipes from our 20 Easter Dishes.

Love the look of the Daisy Cake!

Daisy Cake

Rich Butter Cake:
3 cup(s) all-purpose flour
1 tablespoon(s) baking powder
1/2 teaspoon(s) salt
1 cup(s) whole milk
2 teaspoon(s) vanilla extract
2 cup(s) sugar
1 cup(s) butter or margarine, softened
4 large eggs
6 tablespoon(s) seedless red raspberry jam

Fondant Daisies:
Confectioners’ sugar
6 ounce(s) ready-to-use white rolled fondant
1/4 cup(s) ready-to-use yellow rolled fondant

Lemon Frosting:
1 lemon
Buttercream Frosting
Yellow food coloring

Garnish:
Bumblebee cookie
Coconut
Green food coloring

Directions
Prepare Rich Butter Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line bottoms with waxed paper; grease and flour paper.

On another sheet of waxed paper, combine flour, baking powder, and salt. In measuring cup, mix milk and vanilla.

In large bowl, with mixer on low speed, beat sugar and butter until blended. Increase speed to medium-high; beat until creamy, about 3 minutes, frequently scraping bowl with rubber spatula. Add eggs, one at a time, beating well after each addition. Reduce speed to low; add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Beat just until smooth, scraping bowl occasionally.

Spoon batter evenly into prepared pans. Stagger pans on 2 oven racks, placing 2 on upper rack and 1 on lower rack, so that pans are not directly above one another. Bake 25 to 28 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes. With small knife, loosen layers from sides of pans; invert onto racks. Remove waxed paper; cool completely, about 45 minutes.

Meanwhile, prepare Fondant Daisies: On surface dusted with confectioners’ sugar, roll out white fondant to 1/8-inch thickness. (Keep unused fondant covered with plastic wrap; fondant will dry quickly.) With daisy-shaped cookie cutters (3/4-inch to 2 1/2-inch), cut out as many daisies as possible. Roll yellow fondant to 1/8-inch thickness. With round cutters (5/8-inch and 3/8-inch), cut out a center for each daisy. With small brush, moisten 1 side of each yellow round with water and place, moistened side down, on daisy, using small rounds for smaller daisies and large rounds for large daisies. Gently press together to stick. Set daisies aside, uncovered (so they’ll start to set for easier handling), at room temperature, until ready to use.

Prepare Lemon Frosting: From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Prepare Buttercream Frosting as recipe directs, adding lemon peel and juice with vanilla. When frosting is a good spreading consistency, beat in enough yellow food coloring to tint a pale yellow.

To assemble cake, place 1 cake layer, rounded side down, on cake plate; spread with 3 tablespoons raspberry jam. Top with second layer, rounded side down, and remaining 3 tablespoons jam. Top with third layer, rounded side up. Use Lemon Frosting to frost sides and top of cake, making frosting as smooth as possible.

Arrange daisies all over cake and gently press into frosting so they stick. If you like, garnish top of cake with bumblebee cookie and sprinkle coconut, tinted green, around base for “grass.”

Daisy Cake

Daisy Cake

Rebecca

Rebecca

 

Easter – Rice Crispy Style!

Need ideas for quick and easy not to mention delicious snack recipes for Easter? Kids would love to help make these.

Check these out!

Easter Egg Dipper Treats
These eggs dipped in chocolate and colorful sprinkles make an extra special goodie for your child’s basket!

Ingredients
3 tablespoons butter or margarine
1 package (10oz., about 40) regular marshmallows
OR
4 cups miniature marshmallows
6 cups Kellogg’s® Rice Krispies® cereal
1 1/2 cups semi-sweet chocolate morsels or milk chocolate morsels
5 teaspoons shortening
Multi-colored sprinkles

Directions
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

3. Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into 2 1/2- x 1 1/2-inch egg shapes. (Or, coat insides of plastic snap-apart Easter eggs with cooking spray. Press cereal mixture into eggs. Remove cereal mixture from plastic eggs.) Cool.

4. In small saucepan combine chocolate morsels and shortening. Cook over low heat until melted, stirring constantly. Dip bottoms of cereal eggs into chocolate. Decorate with sprinkles. Place on wax-paper-lined baking sheet. Refrigerate until chocolate is firm. Individually wrap in plastic wrap. Best if served the same day.

MICROWAVE DIRECTIONS:

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Continue with recipe as directed above. Microwave cooking times may vary.
Note

For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Easter Egg Dipper Treats™

Easter Egg Dipper Treats™

Easter Bunny Treats

Ingredients
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
OR
4 cups miniature marshmallows
6 cups Rice Krispies®
Canned frosting or decorating gel
Pink construction paper cut into bunny ears
Assorted candies

Directions
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

3. Using 1/3-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into ball.

4. Use frosting to attach two balls together, forming bunny body and head. Repeat with remaining balls. Use frosting to attach paper ears. Decorate wtih frosting and/or candies for eyes, mouth, whiskers and tail. Best if served same day.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 thru 4 above. Microwave cooking times may vary.

Note
For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Easter Bunny Treats™

Easter Bunny Treats™

Rebecca

Rebecca

Recipe Of The Week: Dessert Bowls

Get Out Your Dessert Bowls!
9 Tempting Spoonable Dessert Recipes

Custard, pudding, parfaits, and mousse: All these delicious, decadent desserts can be eaten with a spoon, served in a bowl, and dressed up or down. Perfect for all occasions and many ingredients, what’s not to love? Here, FoodandWine.com has found eight sophisticated, spoonable desserts including chocolate pots de crème, banana pudding, bread pudding, and even Italian zabaglione — and they’re easy enough for everyone to try.

This one looks absolutely divine!!!
Since I’m not really a fan of cherries (let alone brandied cherries!) I think I would delete the cherries and add more raspberries or use strawberries!

Vanilla Zabaglione with Raspberries
The ethereal Italian dessert sauce zabaglione (known in French as sabayon) consists of egg yolks beaten with sugar and the Sicilian fortified dessert wine Marsala. Steeping vanilla seeds in the Marsala adds lovely flavor; folding in whipped cream increases the decadence factor.

Ingredients
1 cup(s) Marsala
1 cup(s) sugar
1 vanilla bean, split and seeds scraped
12 large egg yolks
1 cup(s) heavy cream
2 1/2 cup(s) brandied cherries or Amaretto cherries
5 cup(s) raspberries

Directions
In a small saucepan, whisk the Marsala with the sugar and vanilla bean seeds and bring to a boil. Remove from the heat.

Meanwhile, bring a medium saucepan of water to a simmer; turn the heat to moderately low. Fill a large bowl with ice water. In a large stainless steel bowl, whisk or beat the egg yolks at low speed to break them up. Gradually add the hot Marsala mixture and beat until smooth.

Set the bowl over the simmering water. Beat the egg yolk mixture until it is hot and foamy and leaves a ribbon trail when the beaters are lifted, about 10 minutes. Don’t cook the zabaglione for too long, or it will curdle. Transfer the bowl to the ice water bath and let stand, whisking the zabaglione occasionally, until cooled. Cover and refrigerate for about 1 hour, until thoroughly chilled.

In another large stainless steel bowl, whip the cream to form firm peaks. Fold the whipped cream into the chilled zabaglione. Spoon the cherries into rocks glasses or bowls. Top with the zabaglione, garnish with the raspberries, and serve.

Vanilla Zabaglione with Raspberries

Vanilla Zabaglione with Raspberries

Rebecca

Rebecca

 

Recipe Of The Week: Chocolate Pudding

Do you like pudding??
I like pudding.
Only my pudding comes from a box!
I don’t think I have ever tried to make pudding from scratch however after looking at these recipes it looks quite easy!

10 Favorite Chocolate Pudding Recipes
Smooth and silky, homemade chocolate pudding is one dessert that’s equally popular among kids and adults. These recipes will leave you licking the bowl.

This one looks extremely good!

The Most Chocolate Pudding

Ingredients
1 bar(s) (4-ounce) bittersweet chocolate, chopped
2 tablespoon(s) butter
1 1/2 teaspoon(s) vanilla extract
1 3/4 cup(s) milk
3/4 cup(s) sugar
1/4 cup(s) cocoa
3 tablespoon(s) cornstarch
1/4 teaspoon(s) salt
3 egg yolks
1/2 cup(s) whipped cream (optional)
2 tablespoon(s) chocolate shavings (optional)

Directions

Combine chocolate, butter, and vanilla in a medium bowl, and set aside. Heat milk in a medium saucepan, and bring to a simmer. Whisk sugar, cocoa, cornstarch, and salt together in a bowl. Beat the yolks in a bowl, using an electric mixer set on medium, for 1 minute. Reduce the mixer speed to low, and add the sugar mixture. Beat together until it resembles wet sand. Add half the hot milk, and whisk until blended. Transfer the cocoa mixture to the saucepan. Cook over medium heat, while continuously whisking, until thickened — about 8 minutes. Strain into the bowl of chocolate. Let sit for 3 minutes before stirring smooth with a wooden spoon. Press a sheet of plastic wrap onto the surface of the pudding and chill for 2 hours before serving

Rebecca

Rebecca

 

Recipe Of The Week: Hot Wings

I looked at all the recipes under this category and hot means spicy hot.
Nose sweating, tongue burning hot.
I don’t like hot.

However I’m still going to post the link below for those of you who do.
And no, I didn’t save and print out any recipes.
As I said….
I don’t like hot.

7 Must-Try Hot Wings

Perfect for parties or weekend munchies, these hot wings kick up the heat — and the flavor. Food & Wine’s Grace Parisi makes the best classic buffalo wings — slightly crispy, a bit saucy, and very spicy — then creates six new versions with flavorings like Old Bay, mango, and Jamaican jerk.

Rebecca

Rebecca

 

Cool Product: Sea Glass

With spring rapidly approaching I’m going to have to get on the ball here….
I know we should have beaches in the area that would be good for sea glass hunting…. so as soon as I’m done with this post Google and I will try to find them….

The hardest part will be trying to schedule a beach trip!

If you love sea glass then check out Mermaid’s Purse Sea Glass Jewelry!

My personal favorite is the Hermosa Collection…..I just love that green!

Mermaids Purse Sea Glass

Mermaids Purse Sea Glass

Rebecca

Rebecca

Recipe Of The Week: Fondue

Chocolate or Cheese?
How about a little of both!!

Chocolate or Cheese? 6 Dreamy Fondue Recipes

It’s fondue season, and we’ve got a variety of hot, melty chocolate and cheese for your dipping pleasure. Food on a stick never had it so good! Chocolate fondue calls for a bevy of cut-up fresh fruit as well as cubed pound cake of any flavor, while cheese fondue is best served with cubed baguette bread or breadsticks and cut-up fresh veggies.

This one sounds interesting!

Whiskey-Cheese Fondue

Ingredients
1 pound(s) extra-sharp cheddar cheese, shredded
1/2 pound(s) Monterey Jack cheese, shredded
2 tablespoon(s) cornstarch
2 clove(s) garlic, halved
1 cup(s) dry white wine
3 tablespoon(s) whiskey
Salt and freshly ground pepper
Crusty bread, breadsticks and carrot sticks for serving

Directions
In a bowl, toss the cheddar and Jack cheeses with the cornstarch. Rub the garlic cloves on the inside of a saucepan, then discard. Add the wine to the saucepan and bring to a simmer. Add the cheese mixture in 4 batches, whisking constantly over moderate heat and letting it melt completely between additions. Add the whiskey and stir just until the fondue begins to bubble, 3 minutes. Season with salt and pepper; serve hot with bread, breadsticks, and carrots.

Rebecca

Rebecca