dessert

Eating My Way Through the Alphabet: Letter V

What’s Cooking in Gail’s Kitchen? Home Cooking: Vanilla Frosting-Dipped Fruit and Cookies! Sometimes providing a last minute dessert is easier than you think. The trick is making others believe you spent hours creating such a masterpiece. Choose your favorite fruit, cookies, and frosting. (Now some may really need to cut corners and buy the ready-made frosting as well. I’ll pretend that doesn’t happen so I can share my easy buttercream frosting recipe with you today.)

VANILLA FROSTING-DIPPED FRUIT & COOKIES

Ingredients:

1 pound strawberries, whole with stems

1 package Strawberry Macaroons

2 ounces white nonpareils

12 bamboo skewers

Frosting Ingredients:

1/2 cup butter

3 cups powdered sugar

1 teaspoon vanilla extract

1 teaspoon almond extract

1-2 tablespoons milk, warmed

Instructions:

Cream butter and sugar on low speed with hand mixer. Gradually add extracts. Blend until smooth. Add enough milk to keep it creamy, but not runny. Spoon a portion into a small microwave-safe dish and warm frosting 10 seconds in the microwave. While the frosting is warm, dip a piece of fruit or a cookie into the bowl. Using a swirling motion, rotate each piece to cover. Immediate dip into the nonpareils to coat. Place on a baking sheet lined with wax paper. Repeat until all desired pieces are covered. Refrigerate for half an hour or until firm.

Eating My Way Through the Alphabet: Letter P

What’s Cooking in Gail’s Kitchen? Home Cooking: Peachy Possibilities! Nothing is more refreshing than fresh peaches, in my opinion. And the options for devouring them are endless! At first sight, you may be tempted to sink your teeth into the juicy sweet fruit as its nectar drizzles down your chin. But if you keep your willpower in check, the benefits are rewarding.

Here are a few ideas:

* Adding fresh peaches to your favorite salsa intensifies the flavor. It’s a perfect compliment to spicy jalapeños and tomatoes.

* As you prepare nutritious oatmeal, slice part of a peach, then sprinkle it with cinnamon before preparing the cooked cereal in the microwave. It’s a convenient shortcut to peach cobbler.

* For that afternoon pick-me-up, toss a couple of frozen peaches, bananas, and strawberries in the blender. Simply add milk, a splash of orange juice, and ice cubes. Voilà, a Smoothie.

* For the ambitious baker, see yesterday’s post for Old-Fashioned Blueberry Peach Galette a là mode! Who doesn’t love peach pie with vanilla ice cream?

Whichever way you choose, enjoy this peak seasonal fruit. Before you know it, it’ll be gone.

Eating My Way Through the Alphabet: Letter O

What’s Cooking in Gail’s Kitchen? Home Cooking: Old-Fashioned Blueberry Peach Galette! For a rustic dessert that is sure to please, this classic French pastry is a perfect blend of natural fruit sweetness complimented by a flaky butter crust. No need for a pie plate, it is oven baked on a sheet pan. *Note: Be sure to prep the pan as directed. Otherwise, you may need to replace it.

OLD-FASHIONED BLUEBERRY PEACH GALETTE

Ingredients:

1/3 cup plus 1 tablespoon butter

1 cup flour

1/2 teaspoon sea salt

2-3 tablespoons ice water

3 cups peaches, sliced

1/2 cup blueberries

2 tablespoons sugar

1/4 teaspoon cinnamon

1 tablespoon apricot preserves, melted

1 tablespoon brown sugar

2 tablespoons almonds, sliced

Instructions:

Preheat oven to 425°. Cover a baking sheet with foil. Then line it with parchment paper. Make a 9-inch pie crust: cut butter into flour and salt until particles are the size of small peas. Sprinkle in water 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry cleans the side of the bowl. Gather pastry into a ball; shape it into a flattened round on a lightly floured surface. Roll into a 9-inch crust and place on parchment paper. Combine sugar, blueberries, and sugar. Beginning in the center, arrange fruit into a fan, spiraling around the pie. Be sure to leave a border. Fold edges of dough toward the center, pressing gently to seal. The dough only partially covers the fruit. Brush the melted preserves over the fruit and along the edges of the dough. Bake 10 minutes. Reduce the oven temperature to 350° but do not remove the galette. Bake an additional 40 minutes or until lightly browned. Remove the galette from the baking sheet by lifting it with the parchment paper. It needs to cool on a wire rack to keep the bottom from getting soggy. Sprinkle with 1 tablespoon brown sugar. Serve warm.

* Serving suggestion: Top with a dollop of whipped cream or a scoop of vanilla bean ice cream.

Eating My Way Through the Alphabet: Letter N

What’s Cooking in Gail’s Kitchen? Home Cooking: No-Bake Hazelnut Bars! Here you go. A delicious nutty chocolate treat that can be a dessert or a snack. And there is no need to heat up the oven. This combination of dietary coconut fiber and heart-healthy hazelnuts are sure to become your personal favorite. One bar may provide the nutritious energy boost you need to keep going strong. But the question is…..can you stop at just one?

NO-BAKE HAZELNUT BARS

Ingredients:

1/2 cup butter

1/3 milk

1 cup brown sugar, packed

1 cup coconut, flaked

1 cup graham cracker crumbs

1 teaspoon vanilla

1 13-ounce jar of Nutella Chocolate-Hazelnut Spread

Instructions:

Boil butter, milk, brown sugar, coconut, and cracker crumbs in a medium saucepan for 7 minutes, stirring constantly. Mix in vanilla extract. Line a 9″x13″ pan with club crackers. Pour the filling over crackers. Top another layer of crackers. Warm Nutella in microwave for 20 seconds. Spread over all. Garnish with nut meats. Cool in refrigerator until firm. Cut into squares.

Eating My Way Through the Alphabet: Letter K

What’s Cooking in Gail’s Kitchen? Home Cooking: Kolachy Wedding Cookies! The beauty of this wedding delicacy, popular in Central Europe, transforms every bite into a puff of pastry. Taste the splendor. Choose one or more of your favorite fruit toppings, sprinkle with a few chocolate morsels, and let the celebration begin! I made mine into Cherry Chocolate Chip Kolachys!

KOLACHY WEDDING COOKIES

Ingredients:

1 cup butter

1 8-ounce package Neufchâtel cheese

1 tablespoon milk

1 tablespoon sugar

1 egg yolk, beaten

1 1/2 cups flour

1/2 teaspoon baking powder

1 can pie filling, any flavor

1/2 cups semi-sweet mini chocolate morsels

Powdered sugar for dusting

Instructions:

Cream together butter, Neufchâtel cheese, milk, and sugar. Add beaten egg yolk. Sift together flour and baking powder. Add to the creamed mixture and blend well. Refrigerate until the dough is thoroughly chilled (4 hours or overnight). Preheat oven to 400°. Roll out dough to 1/4″ thick on well-floured board. Cut with a 2″ round cookie cutter, or small glass. Place cut-outs on an ungreased cookie sheet. Make a depression with the back of a spoon in the center of each round. Fill the center with a dollop of fruit filling. Sprinkle chocolate morsels on top. Bake 10-15 minutes or until lightly browned. Cool on a wire rack. Dust with powdered sugar before serving.

Eating My Way Through the Holidays! Yuletide Favs: Rich Ricotta Cannoli!

Eating My Way Through the Holidays! Yuletide Favs: Rich Ricotta Cannoli! For those of you like me, who can’t run down to the Italian bakery, try this recipe on for size. It’s perfect for the holidays and won’t leave you wringing your hands for something gourmet. By splurging on store bought cannoli shells, you can focus on the delectable filling instead. The results are astounding! Applause, applause!

RICH RICOTTA CANNOLI

Ingredients:

15 ounces ricotta cheese, whole milk

1/4 teaspoon almond extract

3/4 cup powdered sugar

1/8 teaspoon ground nutmeg

1/3 cup mini chocolate chips

12 miniature cannoli shells, ready-to-fill

Powdered sugar for dusting

Instructions:

In a medium bowl, using a hand mixer on low speed, whisk the ricotta cheese and almond extract until smooth. Gradually add the powdered sugar and nutmeg. Mix well. Refrigerate for one hour. To fill the cannoli shells, pipe the ricotta mixture into both ends of the shell, allowing the cream to fill the center. Garnish with mini chocolate chips. Dust with powdered sugar. Serve immediately. Prepared cannoli may be stored in the refrigerator in a covered container up to three days.

Eating My Way Through the Holidays! Yuletide Favs: Jell-o Shots with Sugared Cranberries!

Eating My Way Through the Holidays! Yuletide Favs: 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.

Eating My Way Through the Holidays! Yuletide Favs: Gluten-Free Chocolate Cake!

Eating My Way Through the Holidays! Yuletide Favs: Gluten-Free Chocolate Cake! You know you love chocolate. Who doesn’t? If you find yourself avoiding baked goods due to its wheat content, worry no more. This cake is completely flourless. The results are rich, chocolaty, and extremely satisfying for any sweet tooth craving. Dust it with powdered sugar and garnish each slice with fresh strawberries for a gourmet finish. Hurray for Chocolate!

GLUTEN-FREE CHOCOLATE CAKE

Ingredients:

1 1/2 cups semi-sweet chocolate chips

15-ounce can organic garbanzo beans, rinsed and drained

4 eggs

3/4 cup sugar

1/2 teaspoon baking powder

1 tablespoon almond extract

1 tablespoon powdered sugar, for dusting

1/4 cup almond slices (optional)

Whipped cream

Fresh strawberries, garnish

Instructions:

Preheat oven to 350°. Grease a 9″ round cake pan. Melt the chocolate chips in a microwave-safe bowl for 2 minutes on high. Stir after 1 minute. Repeat until chocolate is melted and smooth. In a food processor, combine garbanzo beans and eggs. Blend until smooth, about 4 minutes. Add sugar and baking powder. Pulse to mix. Pour in melted chocolate and almond extract. Blend until smooth, scraping sides as needed. Transfer batter to the cake pan. Bake 40 minutes or until a cake tester comes out clean. Cool on a wire rack for 10 minutes. Invert onto a serving plate. Dust with powdered sugar. Sprinkle with almond slices. Garnish with whipped cream and strawberries.

Dining Outside the Home: Eiffel Tower Restaurant in Las Vegas, Nevada

Dining Outside the Home: Eiffel Tower Restaurant in Las Vegas, Nevada! There’s nowhere more romantic than a table for two on the eleventh floor of the Eiffel Tower, in my opinion. As the sun dips below the horizon, a light show of the marvelous Bellagio fountains sway to the beat of Paris music. It’s nothing short of magical. At the beginning of the night, be sure to order dessert: a light, decadent soufflé that bakes while you dine. Grand Marnier is my favorite. You can thank me later. Whether it’s a special occasion, honored celebration, or date night, any meal in the plush dining room becomes extraordinary. Pamper yourself. Gaze at the glittering lights of the Las Vegas skyline. Sip on French champagne. Hold hands. Nibble on chocolate. At the end of the night you will have experienced “The Eiffel Affair”, without the airfare to France.