dessert

Eating My Way Through the Alphabet: Letter P

What’s Cooking in Gail’s Kitchen? Simple Sensations: Pina Colada Pie! Sometimes it’s necessary to serve your guests a dessert low in sugar. This one is perfect because it boasts tropical flavor with enough fruity sweetness to satisfy that sugar craving which follows at the end of a meal. Please note you may substitute a sugar-free graham cracker crust for the homemade cookie crust. 
PINA COLADA PIE
Ingredients for Homemade Cookie Crust:

2 cups Macadamia Nut Shortbread Cookies, crushed

1/4 cup butter, melted
Instructions:

Preheat oven to 350°. Mix crushed shortbread cookies and melted butter. Press crumb mixture into a pie plate sprayed with nonstick oil. Bake 10 minutes. Cool before filling. 
Ingredients for Filling:

2 8-ounce blocks of Neufchâtel cheese

1 small box Sugar Free/Fat Free Lemon Jello

1 small box Sugar Free/Fat Free Vanilla Instant Pudding 

4-ounce of Lite Cool Whip

1 8-ounce can crushed Pineapple in Natural Juices, do not drain

1 teaspoon Coconut flavor
Instructions:

Soften Neufchâtel cheese and add other ingredients. Stir until well blended. Pour into pie crust and chill for several hours or overnight. 
*Garnish: Toast 1/2 cup flake coconut in 350° oven for 4 minutes. Watch! Set aside to cool. Fresh strawberries also make an appealing garnish. 

Eating My Way Through the Alphabet: Letter I

What’s Cooking in Gail’s Kitchen? Simple Sensations: Ice Cream Sandwiches! Oh sure, it would be way easier to open a box of treats from your freezer, but once you take the time to bake this cookie crust and fill it with gourmet ice cream, you’ll fill your freezer with this old-fashioned classic instead!
ICE CREAM SANDWICHES 
Ingredients:

4 cups flour

4 teaspoons baking soda

2 teaspoons cinnamon, ground 

1 teaspoon cloves, ground 

1 teaspoon ginger, ground 

1 teaspoon sea salt

1 1/2 cups butter, softened 

2 cups sugar plus 1/2 cup

1/2 cup molasses 

2 eggs

Vanilla Bean Gourmet Ice Cream 
Instructions for Cookie Crust:

Preheat the oven to 375°. Line baking sheet with a silicone baking mat and set aside.

In a large bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt. 

In the bowl of a stand mixer, cream together butter and 2 cups sugar until combined. Add in the molasses and eggs and mix well. Slowly add the flour mixture to the ingredients of the stand mixer and mix until all is combined. Fill a small bowl with the remaining 1/2 cup sugar. Form teaspoon-size dough into balls then gently roll them in the granulated sugar. Place onto baking sheet, two inches apart. Repeat until all the cookie dough has been used. Bake only 10 minutes for soft and chewy results. Let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Instructions for Ice Cream Sandwiches:

Spread the softened ice cream evenly over one cookie into a layer one inch thick. Top with a second cookie. Press down gently. Place in a ziplock sandwich bag and freeze until hard, about 5 hours. Repeat with remaining cookies. 

Eating My Way Through the Alphabet: Letter F

What’s Cooking in Gail’s Kitchen? Simple Sensations: Fresh Pear Tart! Even if you are only slightly crazy about pears, one taste of this beautiful caramelized fruit dessert will have you boasting of connections to Le Cordon Bleu. The secret to making this incredible tart is baking it in an iron skillet; first on the stove and then in the oven. 
FRESH PEAR TART
Ingredients:

1 sheet of Puff Pastry

6 ripe pears; peeled, cored, and sliced

1/2 cup butter

1/2 cup sugar

1 teaspoon cinnamon 
Instructions:

Preheat oven to 375°. Place the butter in the iron skillet on the stove. As it melts, add the sugar and arrange the pears carefully to look appealing when the tart is served “bottom up”. Increase the heat and cook gently until sugar is caramelized. Sprinkle in the cinnamon. Once the sugar has turned golden brown, remove the pan from the heat and gently lay the puff pastry over the fruit. Be sure it fits snugly to the pan. Place the skillet into the oven. Bake 15-20 minutes until the pastry crust is golden brown. Remove from the oven and cool slightly before turning upside down onto a serving platter. Cut and serve warm. Add a scoop of vanilla bean ice cream for the finishing touch. Smile lovingly and say, “It’s just a little something I made with all my heart!” ❤️

Eating My Way Through the Alphabet: Letter D

What’s Cooking in Gail’s Kitchen? Simple Sensations: Delectable Derby Pie! The race may be over, but this slice of pie is a champion all year long. The spirit is kept alive in a southern tradition of semi-sweet chocolate, Kentucky bourbon, and crunchy pecans. Top it off with a dollop of whipped cream and you can find yourself cheering for this triple crown winner. 
DELECTABLE DERBY PIE
Ingredients:

1/2 cup butter 

1 cup sugar

3 eggs, beaten

3/4 cup white Karo syrup 

2 tablespoons flour

1/4 teaspoon salt

1 teaspoon vanilla 

1 cup chocolate chips

1/2 cup pecans, chopped

2 tablespoons bourbon

1 10″ unbaked deep dish pie shell
Instructions:

Preheat oven to 325°. Cream butter while gradually adding sugar. Add beaten eggs, Karo syrup, salt, flour, and vanilla. Add chocolate chips, nuts, and bourbon. Mix well. Pour into crust. Bake for 40-50 minutes or until set. Serve warm garnished with whipped cream. 
*TIP: Do not overfill pie crust. Extra filling may be baked in a ramekin for sampling later. 

Eating My Way Through the Alphabet: Letter C

What’s Cooking in Gail’s Kitchen? Simple Sensations: Crêpe Expectations! From sweet to savory, appetizers to dessert, this amazing little confection will not disappoint. It is the French cousin to the American pancake. Stack it, roll it, or fold it into a triangle. No matter how you fill it, the result is a pleasure for the palate. Make a batch to keep on hand. Then get creative!
CRÊPE EXPECTATIONS 
Ingredients:

4 eggs, beaten 

1 cup flour

1 cup 1/2 & 1/2

2 tablespoons butter, melted 

1/2 teaspoon sea salt
Filling:

8 ounce Neufchâtel cheese

1/4 cup butter, melted

1/2 cup marshmallow creme 

1 cup powdered sugar

1/4 teaspoon almond extract 

1/2 cup sliced almonds
Directions:

Combine eggs, flour, 1/2 & 1/2, butter, and sea salt. Beat until smooth. Let stand 30 minutes. For each crêpe, pour scant 1/4 cup batter into hot, greased 8-inch skillet rotating to distribute batter evenly. Cook on one side. Flip and lightly brown. Stack on plate to cool. 
For filling combine softened Neufchâtel cheese and butter; mix well. Stir in marshmallow creme. Add sugar and extract; mix well. Fold in nuts. Fill each crêpe with 3 tablespoons cream cheese mixture; roll up. Add sliced strawberries, raspberries, seedless grapes. Top with whipped cream.  

Eating My Way Through the Alphabet: Baked Brie

What’s Cooking in Gail’s Kitchen? Simple Sensations: Baked Brie! I typically serve this as an appetizer, with French preserves and almonds on top, but it also makes a wonderful dessert with a light fruity wine. 
BAKED BRIE
Ingredients:

14 ounce wheel of Brie*

1/4 cup apricot preserves 

2 tablespoons almonds, sliced

2 tablespoons butter, melted

1 teaspoon red pepper flakes, optional

* Camembert is a milder substitute. 
Directions:

Preheat oven to 325°. Remove Brie wheel from package and slice off the top surface of the rind. Place the wheel in a small oven-proof dish. Lightly score the cheese. Spread the apricot preserves over the exposed cheese surface. Sprinkle with almonds. Pour the butter over all. Garnish with red pepper flakes on top. Bake the Brie uncovered for 15-20 minutes until the cheese is soft and heated through. Serve in the same dish to keep it warm. 

Sliced fruit, deli crackers, and crusty baguettes make a nice compliment to the rich, creamy flavor. 

Eating My Way Through the Alphabet: Letter W

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Whoopie Pies! Dip into your past for a childhood favorite that has been around since your parents and grandparents were kids. Some say it’s a cookie, others refer to it as a cake, but the name that seemed to stick more than any other is “Whoopie Pie”. No worries, one bite and it simply won’t matter. You’re hooked. Picture this: Sweet, creamy marshmallow fluff sandwiched between two chewy dark chocolate mounds. I know, right?!
WHOOPIE PIES
Ingredients:

8 tablespoons butter, softened 

2 tablespoons vegetable oil

1 tablespoon molasses 

1 cup sugar

1 egg

1 teaspoon vanilla extract 

1 cup flour

1/2 teaspoon baking soda

1/8 teaspoon sea salt

6 tablespoons unsweetened cocoa powder 

7-ounce jar marshmallow creme 
Instructions:

Preheat oven to 350°. In a large bowl, cream together butter, vegetable oil, molasses, and sugar until smooth. Beat in egg. Add vanilla extract. Combine flour, baking soda, sea salt, and cocoa powder. Gradually add to creamed mixture. Stir until blended. Drop by spoonfuls onto ungreased cookie sheets. (I baked 6 cookies per sheet to allow room for them to form a perfect circle.) Bake 8-10 minutes. Watch carefully. Cool for 2 minutes before transferring to a wire rack to cool completely. To fill, spread a generous dollop on the bottom half of the cookies. Top with remaining cookies. Wrap and chill 2 hours before serving. 

Eating My Way Through the Alphabet: Letter N

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Nutella Fudge Brownies! If you haven’t been introduced to Nutella lately, allow me to take a moment to introduce you. Nutella is a distant cousin to peanut butter, the difference being its two main ingredients of heart-healthy hazelnuts and nutritious cocoa chocolate. Like peanut butter, portion control is key. That being said, love it or leave it. A little Nutella goes a long way, in my opinion. I topped a batch of fudge brownies with Nutella frosting and crushed salted pretzels for a super-yummy dessert. I have grandkids, after all, and my job is to spoil them silly. 
NUTELLA FUDGE BROWNIES 
Ingredients for Pretzel Crust:

1 1/2 cup pretzels 

1/3 cup brown sugar

3 tablespoons butter, melted
Instructions:

Preheat oven to 350°. Spray an 8″x8″ square pan with nonstick oil. Set aside. Using a food processor, pulse pretzels into small pieces. Add brown sugar and pulse until mixed. Pour in melted butter and continue until mixed. Press pretzel mixture into prepared pan. Bake 12-14 minutes until crust is firm. Remove and set aside. 
Ingredients for Fudge Brownies:

1/2 cup flour

1/2 cup unsweetened cocoa powder 

1/2 teaspoon baking powder

1/4 teaspoon sea salt

1 cup sugar 

1/2 cup butter, melted

2 eggs

1/2 teaspoon vanilla extract

1/3 cup Nutella Hazelnut Spread
Ingredients for Frosting:

1/3-1/2 cup Nutella Hazelnut Spread

Crushed pretzels for garnish

1 teaspoon coarse sea salt
Instructions:

In a medium mixing bowl, combine flour, cocoa, baking powder, and sea salt. Set aside. In a larger mixing bowl, combine sugar and melted butter, stirring thoroughly. Add one egg. Mix well. Repeat with second egg. Add vanilla extract and 1/3 cup Nutella Hazelnut Spread. Stir until smooth. Slowly add dry ingredients, mixing well. Pour batter onto prepared crust. Spread evenly. Bake 30-35 minutes, or until a cake tester comes out clean. Allow fudge brownies to cool 30 minutes. Frost with Nutella Hazelnut Spread, according to taste. Garnish with crushed pretzel pieces and sea salt.  

Eating My Way Through the Alphabet: Letter F

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Financier Almond Cake! Not everyone lives around the corner from the best pastry shops in Paris. So we manage by baking at home. My son, Johnny, and his wife, Katie, treated me to their gluten-free version of a popular French sweet. Know what you get when you combine ground natural almonds, luscious brown butter, and airy egg whites? Clue: It’s a French pastry chef’s dream! By choosing a small cupcake mold or ramekin, this springy honey-sweet dessert becomes a star attraction at the end of a meal. Drizzle it with a lightly sweetened St~Germaine glaze, top it with a fresh raspberry crown, and you’re bound to feel a tiny bit Parisienne. Ooh-la-la!
FINANCIER ALMOND CAKE
Ingredients for Cake:

6 tablespoons unsalted butter

1/2 cup sliced almonds 

1/4 cup coconut flour

3/4 cup powdered sugar

2 egg whites

1 tablespoon natural honey

1/2 teaspoon almond extract
Instructions:

Preheat oven to 350°. Butter 2 ramekins or coat a 6-count muffin tin with butter or nonstick oil. Set aside. Melt the butter over medium heat. Do not burn. Simmer until brown bits begin to form. Lower heat and simmer, stirring frequently to scrape the brown bits at the bottom of the pan. Continue cooking until butter turns dark brown, not burnt, for about 6 minutes. Set aside to cool for 10 minutes. Meanwhile pulse the sliced almonds and coconut flour in a food processor until nuts are finely ground. Transfer flour mixture to a medium bowl. Whisk in the powdered sugar. Fold in the egg whites, mixing until smooth. Gently stir in the honey. Finally, fold in the cooled brown butter. Stir until batter is smooth. Spoon into the greased ramekins or muffin pan. Spread batter evenly. Bake 25-30 minutes until the edges are golden brown and a cake tester inserted in the center comes out clean. Cool on a wire rack. If using a muffin pan, invert after 5 minutes to remove mini-cakes from pan. 
Ingredients for Glaze:

1 cup powdered sugar

3 tablespoons St~Germaine liqueur 

Fresh raspberries for Garnish

1 teaspoon ground almonds for Garnish
Instructions:

Sift powdered sugar into a small bowl. Whisk in St~Germaine liqueur until a smooth consistency is reached. Gently spoon the glaze over the top of the cakes. Garnish with fresh raspberries and a sprinkling of ground almonds.