dessert

Bistro 821 in Naples, Florida

Dining Outside the Home: Bistro 821 in Naples, Florida! Located in the heart of historic Olde Naples along Fifth Avenue, not far from the beaches of the Gulf Coast, Bistro 821 awaits you. Whether you choose a charming indoor table for two or alfresco dining along the thoroughfare, excitement grows among the pulse of activity. Look around; notice the ambiance of European architecture. Peruse the world-class menu as you sip on a crafted cocktail of choice. There’s a lot to be said for enjoying the mood, quality, and atmosphere. These are the times we remember as special. Small plates make great beginnings for a taste of seafood. Graze through a salad as the conversation flows before deciding on a main course entree. Experienced servers are happy to answer any questions you may have. Before the evening comes to a close, save room for dessert, a specialty coffee, or the perfect nightcap.

No-Churn Coffee Ice Cream

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: No-Churn Coffee Ice Cream! Years ago my best friend was a specialty brand of Turkish coffee ice cream. I was working two jobs, averaging mostly 70-hour work weeks, seven days nonstop to support myself, and help my kids through college. I also admit I was hiding out from “Life”. Many evenings I’d come home, crash on the sofa, and open a pint of the creamiest concoction laced with butterscotch topping I’d ever tasted. It was bliss. Since then, the company stopped making it in favor of more popular flavors like banana chocolate chunk and coconut almond chip. Seriously? Oh well, that left me with no recourse but to make it myself. Between you and me…I think I knocked it out of the park!

NO-CHURN COFFEE ICE CREAM

Ingredients:

2 1/2 tablespoons espresso instant coffee

2 tablespoons warm water

2 cups heavy cream

14 ounces sweetened condensed milk

1 teaspoon vanilla extract

1/3 cup dark chocolate covered espresso beans, chopped

Butterscotch Ice Cream Topping

Instructions:

In a small bowl, dissolve instant coffee in warm water. Stir well. Set aside. Using a stand mixer, beat the heavy cream, sweetened condensed milk, and vanilla extract on High speed for 4 minutes until smooth and thick. Reduce speed to Low. Add the prepared coffee; continue until blended. Fold in chopped espresso beans. Spoon ice cream into a loaf pan. Cover tightly and freeze overnight. Scoop into bowls and sprinkle with espresso before serving. Drizzle with butterscotch topping, to taste.

*The secret to my success was chilling the utensils overnight in the freezer and making sure all the ingredients were refrigerator cold.

Lemon Berry Cheesecake

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Lemon Berry Cheesecake! There’s something about lemon that makes your head spin, especially on a hot summer day. It might be the refreshing burst of citrus that seems to hydrate the senses. Or it could be the charm of living in the South that makes it incredibly desirable. Perhaps you’re just a sweet-tart kinda soul. Whatever the reason, add a little berry to the mix and it feels like a party. Because time may be a factor, I began with a prepared cake mix. The rest is pure magic.

LEMON BERRY CHEESECAKE

Ingredients:

16-ounce box of yellow cake mix

1/2 cup butter, melted

3 eggs

1/2 cup strawberry preserves

1 pound powdered sugar

8 ounce block Neufchâtel cheese, softened

1/2 teaspoon lemon extract

Sliced strawberries, garnish

Instructions:

Preheat oven to 325°. Combine cake mix, melted butter, and one egg. Press crust into the bottom of a greased and floured 10” deep dish pie plate. Spread a thin layer of strawberry preserves over crust. Mix powdered sugar, 2 eggs, Neufchâtel cheese and lemon extract until smooth. No lumps should remain. Slowly pour cream cheese mixture over the layer of strawberry preserves. Bake 50-60 minutes. Cool and cut into wedges. Garnish with fresh strawberry slices. Refrigerate until ready to serve.

Killer Skillet S’Mores

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Killer Skillet S’Mores! You were probably wondering if I’d ever get around to satisfying your sweet tooth. Look no further than your favorite fire pit companion: sticky chocolaty marshmallow s’mores. Bring out the inner child who remembers camping trips with family members when you’d circled a crackling fire, balancing a roasting stick on your knee. Not too close to the flames or you’d end up with a charred gooey mess. Then again, those marshmallows were ones you got to gobble down before skewering another one. Fast-forward to the Present where you can recreate that same incredible taste in an iron skillet.

KILLER SKILLET S’MORES

Ingredients:

3/4 cup butter, melted

1/2 cup sugar

3/4 cup brown sugar

1 egg, plus 1 egg yolk

2 1/2 teaspoons vanilla extract

1 3/4 cup flour

1/4 cup graham cracker crumbs

1 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

3/4 cup chocolate chips, divided

1 cup mini marshmallows

1 graham cracker, broken into chunks

1 milk chocolate bar, broken into pieces

8 large marshmallows, cut in half

Instructions:

Preheat oven to 375°. Combine melted butter, sugar, brown sugar, egg, egg yolk, and vanilla extract. Beat mixture for 30 seconds. Let rest 30 seconds. Repeat 3 times. In another bowl, whisk together flour, graham cracker crumbs, salt, baking soda, and cinnamon. Slowly add the butter mixture. Fold in 1/2 cup of chocolate chips and 1/2 cup of mini marshmallows. Press mixture into the bottom of a 10” iron skillet. Top with remaining chocolate chips, mini marshmallows, graham cracker chunks, and chocolate bar pieces. Bake 18-20 minutes. Remove hot skillet and carefully arrange the large marshmallows around the edge of the cookie. Return pan to the oven and continue baking until the marshmallows turn golden brown. Remove from oven and allow cookie to cool 15 minutes before serving.

Mandarin Orange Cake

What’s Cooking in Gail’s Kitchen? The Next Step: Mandarin Orange Cake! For all those gloomy days out there, a taste of sunshine comes to greet you in a naturally sweet cake. Did you realize mandarin oranges don’t only come in a can? Actually, you know them by other names in the produce department: “Halos” and “Cuties”. Sometimes people refer to mandarin oranges as clementines or tangerines. Small world, huh? Whatever you choose to call them, their pretty color and ease in peeling make them a popular choice. This cake recipe is versatile enough to be baked in a muffin tin, miniature bundt molds, or as a single-layer coffeecake. Something else to think about. The sugary glaze tops it all.

MANDARIN ORANGE CAKE

Ingredients:

1 1/4 cup flour

2 teaspoons baking powder

3/4 cup sugar

1/3 cup butter, melted

1 large egg

1/2 teaspoon orange extract

1/2 teaspoon vanilla extract

zest of one orange

1/2 cup milk

Ingredients for Orange Glaze:

1 cup powdered sugar

2 tablespoons orange juice

Orange peel zest, for garnish

Instructions:

Preheat oven to 350°. Spray miniature bundt molds with nonstick oil with added flour. Sift together flour and baking powder in a bowl. Set aside. Cream together sugar and butter in a medium bowl. Add egg; mixing well before adding orange extract, vanilla extract, and zest of one orange. Gently fold in flour mixture, alternating with milk. Stir until combined. Divide mixture into miniature bundt molds, filling 2/3 full. Bake 30 minutes or until a cake tester comes out clean. Prepare orange glaze by combining powdered sugar and orange juice. Stir until smooth. When cakes are golden brown, remove from oven. Cool slightly before inverting molds onto a wire rack. Remove molds. Transfer cakes to a platter to finish cooling. Drizzle with orange glaze and garnish with orange zest. Serve warm.

Pinchers on Marco Island, Florida

Dining Outside the Home: Pinchers on Marco Island, Florida! Stumbling into a place that boasts Happy Hour Every Day All Day is definitely an unexpected pleasure if you appreciate liquid refreshments and crave seafood. At Pinchers, their motto is “You can’t fake fresh!”, which is important when you’re located steps away from the Gulf of Mexico. It helps that local fishermen keep the restaurant supplied with fish from local emerald green waters. When the wait staff rolls out a sheet of brown paper to cover the table, it’s practically unspoken permission to eat with your fingers. Slightly chilled peel ‘n eat shrimp, dunked in a homemade cocktail sauce, is good enough to devour in one bite. Save room for more, though, because the clam strips are coated in a tasty batter and deep-fried to a golden brown; crispy on the outside, soft and chewy on the inside. Even if you have to share, the meal wouldn’t be complete without the favored Floridian dessert, Key Lime Pie.

Dulce De Leche Turtle Bars

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Dulce de Leche Turtle Bars! So today we learn that Dulce de Leche is another name for slow-cooked caramelized milk. And before you scroll down, I assure you it’s one of the easiest toppings you’ll ever make, and certainly worth your time. It’s Heaven in a jar….lusciously sweet and creamy. However, if you make it too far in advance, the most difficult challenge will come when you get the urge to dip a spoon into the jar to drizzle the decadent sauce over a scoop of ice cream. I know what you’re thinking…..but, Gail, it’s only one spoonful. Amirite? Don’t do it. Otherwise you’ll need another can of sweetened condensed milk for these turtle bars.

DULCE DE LECHE TURTLE BARS

Ingredients for the Crust:

2 cups flour

1/3 cup brown sugar

3/4 cup butter, softened

1/4 teaspoon sea salt

Ingredients for the Toppings:

1 1/4 cups Dulce de Leche*

1/4 cup heavy whipping cream

2 large egg yolks

2 teaspoons vanilla extract

3/4 cup semisweet chocolate morsels

3/4 cup pecans, chopped

*NOTE:

Dulce de Leche must be made in advance. Preheat oven to 425°. Pour a 14-ounce can of sweetened condensed milk into a 9” pie pan. (This will equal 1 1/4 cups.) Cover with foil. Carefully place the pie pan into a larger shallow pan. Fill the larger pan with 1/2” hot water to surround the pie pan. Bake 2 hours or until sauce is thick and caramel in color. Remove larger pan from oven. Carefully remove the pie pan; set aside for 15 minutes to cool. Pour Dulce de Leche into a jar until ready to use. Store in the refrigerator, if made days in advance.

Instructions for the Crust:

Preheat oven to 350°. Line a 9” square baking dish with parchment paper, leaving extra over the edges for easier removal of the dessert. Spray the parchment paper with nonstick oil. Set aside. Using a mixing bowl, combine flour, brown sugar, butter, and sea salt. Stir well until mixture resembles coarse crumbs. Press mixture into the bottom of prepared pan. Bake 20 minutes. Remove pan from oven; allow to cool for 5 minutes.

Instructions for the Toppings:

In a mixing bowl, combine Dulce de Leche, heavy whipping cream, egg yolks, and vanilla extract. Stir well; pour mixture over crust. Sprinkle chocolate morsels and chopped pecans over filling. Bake 20 minutes, or until set. Remove pan from oven. Cool completely before cutting onto bars.

Jam Pockets

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Jam Pockets! Here’s a versatile quick recipe that makes a wonderful dessert, breakfast pastry, or afternoon snack. Prepared pie crusts or pizza dough from the dairy case in the supermarket can be used. Plus, any flavor of fruit jam will complement the smooth creamy filing inside. Although I didn’t add them here, I think sliced almonds would make a nice addition as well. The buttery crust serves as a nice “pocket” for the burst of fruity sweetness inside. Try as I might, it’s a challenge to stop at just one. Perhaps I won’t.

JAM POCKETS

Ingredients:

1 refrigerated pie crust, softened as directed on package

4 ounces Neufchâtel cheese, softened

1/8 teaspoon almond extract

1/3 cup powdered sugar

1/4 cup four-fruit jam

1 egg, beaten

1/4 cup sugar

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper. Set aside. On a lightly floured surface, roll out refrigerated pie crust to 1/4-inch. Cut into twelve 3-inch rounds. Set aside. In a bowl, combine Neufchâtel cheese, almond extract, and powdered sugar. Stir until smooth. Drop a teaspoon of cheese mixture into the center of each round. Top with a dollop of fruit jam. Brush the inside edges with beaten egg; fold in half. Crimp edges with a fork to seal. Brush top and bottom with more egg wash; dust both sides with sugar. Pierce the top of each pocket. Transfer to prepared baking sheet. Repeat steps for remaining jam pockets. Bake 12-15 minutes, or until golden brown. Remove from baking sheet. Cool slightly. Serve the reserve creamed cheese mixture as a dipping sauce.

Jell-O Shots with Sugared Cranberries

Eating My Way Through the Holidays. Festive Food Gifts: Jell-O Shots With Sugared Cranberries! The holidays ring in the cheer with festive activities, enticing food, and snappy beverages. Make things awesome with dressed up Jell-O shots that cap off any occasion. Not only do they have an elegant look, but they satisfy the sweet tooth as a miniature dessert. By creating a garnish of fresh fruit with the sugared cranberries, it’s a classy finish with a gourmet twist!

JELL-O SHOTS WITH SUGARED CRANBERRIES

For Make-Ahead Sugared Cranberries:

2 cups sugar, divided

1/2 cup filtered water

12-ounce bag fresh cranberries

1 cinnamon stick

1 tablespoon lemon juice

Instructions:

Combine 1/2 cup sugar and 1/2 cup filtered water in a saucepan over medium heat. Stir until sugar is dissolved, about 3-5 minutes. Add cranberries. To prevent cranberries from bursting, do not boil. Stir until well coated. Using a slotted spoon, transfer cranberries to a wire rack. Let dry for one hour. Working in batches, roll cranberries in remaining sugar until well coated. Refrigerate for one hour or overnight. Store in airtight container.

Ingredients for Jell-o Shots:

3-ounce package raspberry gelatin

1 cup boiling water

1/2 cup amaretto liqueur

1/2 cup ice water

Sugared cranberries Rosemary sprigs

Instructions:

Empty contents of raspberry gelatin packet into a mixing bowl. Add boiling water. Stir until completely dissolved, approximately 2-3 minutes. Add iced water and amaretto liqueur and iced water. Stir well. Pour into shot glasses. Refrigerate until set, 4 hours or overnight. Garnish with sugared cranberries and rosemary sprigs just before serving.