desserts

Dining Outside the Home: Farmhouse Restaurant in Fair Oaks, Indiana

Dining Outside the Home: Farmhouse Restaurant in Fair Oaks, Indiana! Experience a culinary adventure that’s straight off the farm. With ingredients that are raised, produced, and harvested locally, freshness is key. From the moment you are seated, all who gather round the table notice hospitality that knows no bounds. One munch of all-natural cornbread from the bread basket can test willpower that sends self-control reeling. And that’s just the beginning. Portions are generous, so be warned. Whether you choose mile-high sandwiches or hand cut ribeyes, no one walks away hungry or disappointed. And the desserts are phenomenal, I’m told. I wouldn’t know. Honestly, I surrendered to the texture and aroma of the cornbread. 

Eating My Way Through the Alphabet; Letter U

What’s Cooking in Gail’s Kitchen? Eat More: Upscale Chocolate Peanut Butter Mousse! Americans have this uncanny obsession with chocolate and peanut butter. Some even crave it often. It may be the creamy sweetness of cocoa blended with the saltiness of roasted peanuts. Who knows? Whatever the reason, the allure is undeniable. Throw in vanilla pudding and whipped cream showcased in a parfait glass for eye appeal. It all adds up to an easy, upscale dessert that makes an everyday experience extraordinary. I find small juice glasses an appealing portion-control guide. 
UPSCALE CHOCOLATE PEANUT BUTTER MOUSSE
Ingredients:

16-20 Miniature Reese’s Peanut Butter Cups, wrappers removed and candy chopped

1/3 cup peanuts

1/2 cup chocolate fudge sauce

1 3.4-ounce package Vanilla Instant Pudding and Pie Filling Mix

1 3/4 cups light cream

1/4 cup creamy peanut butter

1/2 cup whipped topping

1 tablespoon mini chocolate chips
Instructions:

Choose 4-6 glasses or cups, depending on portion preferred. Divide peanuts equally between glasses. Layer with 1-2 dollops of chocolate fudge sauce. Set aside. In a chilled bowl, empty contents of pudding mix. Gradually add 1/2 cup light cream, beating on low speed with a hand mixer. Mix until well blended. Add peanut butter and beat until creamy. Gradually add remaining 1 1/4 cups of light cream. Beat on low, increasing speed as it incorporates. Continue beating for3 minutes. Pudding will thicken. Gently fold in whipped topping to create air bubbles. Next, fold in chopped candy, reserving a few pieces to use as garnish. Spoon pudding into glasses, layering over fudge sauce. Garnish with candy chunks and mini chocolate chips. Cover with plastic wrap. Refrigerate until ready to serve. 

Eating My Way Through the Alphabet; Letter R

What’s Cooking in Gail’s Kitchen? Eat More: Rum Raisin Cookies! Before you turn the page, let me clarify…you can choose to omit the rum in this recipe and substitute with water and opt for rum extract instead. Either way, if you’re a raisin-lover, this version puts the “plump” in raisin to make them moist and chewy. In the time it takes to preheat the oven and assemble the remaining ingredients, the raisins are ready to use. Trust me, everyone will thank you!
RUM RAISIN COOKIES
Ingredients:

2 cups raisins

1 cup dark rum 

3 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon sea salt

1/2 teaspoon cinnamon 

1/2 teaspoon nutmeg

1 cup butter, softened

1 3/4 cup sugar

2 eggs, slightly beaten

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 cup almonds, chopped
Instructions:

Preheat oven to 350°. In a medium saucepan, combine raisins and rum. Bring to a boil; boil for 3 minutes. Reduce heat and simmer uncovered for 15-20 minutes until the liquid is absorbed and the alcohol has evaporated. Set aside; do not drain. In a medium bowl, combine flour, baking powder, baking soda, sea salt, cinnamon, and nutmeg. Set aside. Cream butter. Gradually add sugar, mixing until creamy. Add the slightly beaten eggs, vanilla extract, and almond extract. Gradually add the flour mixture, stopping occasionally to scrape the sides of the bowl. Mix thoroughly before folding in the raisins and chopped almonds. Drop with a tablespoon 2″ apart on greased cookie sheets. Bake 12-13 minutes. Cool on wired rack. 

Dining Outside the Home: The Library Restaurant and Pub in Indianapolis, Indiana! 

Dining Outside the Home: The Library Restaurant and Pub in Indianapolis, Indiana! It’s not every day you can have dinner in a new age French chateau surrounded by impressionist art. Step inside past the elegant Venus’ fountain into a European world others simply dream about. Inhale the exceptional aromas that drift by on open platters for hungry patrons awaiting that first bite. House specialties are worth exploring. The grande finale to a fabulous meal is the Venus Delight! Indulge in this crisp pastry shell filled with vanilla bean ice cream overflowing with cinnamon apples sautéed in a brandy reduction sprinkled with toasted walnuts. What a romantic dessert perfect for sharing. Bon Appétit! 

Dining Outside the Home: Second Street, an American Bistro in Williamsburg, Virginia 

Dining Outside the Home: Second Street, an American Bistro in Williamsburg, Virginia. The moment you step through the doorway, the aroma of freshly baked cookies greets you. Next, the courteous maitre d’ offers you a free sample from the nearby pastry case. With a cookie to whet your appetite, a quick glance around the room indicates an atmosphere that is as upscale as well as it is comfortable. Be forewarned! The portions are generous from the Grilled Romaine Salad to the juicy Bison Meatloaf and popular Baby Back Ribs. Have no regrets when choosing from the tempting dessert offerings. The gluten-free Flourless Chocolate Torte is a satisfying grande finale. 

Appetizers to Desserts 

Everything has a beginning and an ending. Food is no different. It sets the stage for informal gatherings, romantic interludes, festive celebrations, and grande finales. From the first bite of crudité to the last sip of coffee, the entire experience can be extraordinary. If you agree with me, pull up a chair for “Eating My Way Through the Alphabet: Appetizers to Desserts!” In less than a year of blogging, the response continues to amaze me on this journey of the palate. Thanks very much to all of my followers on http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement. What’s Cooking in Gail’s Kitchen? It’s as simple as reciting your A-B-Cs. One of my passions is being at home in my own country kitchen. I love to cook, and my husband loves that I do it often. Now more than ever, since I am retired, I relish the thought of creating something delicious from scratch. I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment. Most of the recipes serve 2-4 people, but can be altered in any direction. The leftovers are golden morsels to be eaten again later or shared with others. And I love to share. To me, seeing a smile in gratitude is thanks enough. The recipes you will find here in the next several weeks can be prepared very easily. Feel free to contact me with questions. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: APPETIZERS TO DESSERTS!”

Dining Outside the Home: The Sidewalk Café in Hagerstown, Indiana

Along a scenic two lane road in rural Wayne County, nestled among Amish settlements, sits a charming little town since 1832. My girlfriend, Judy, and I shared a carefree lunch of artisan choices leaving room for tasting decadent desserts. Oh, my! As the conversation flowed, we were surrounded by old-fashioned comfort, artistic expression, and pleasing aromas. This quaint little bistro is a splendid distraction for anyone who appreciates homemade flavor served with a modern-day touch. 

Dining Outside the Home: Cupcake Delights in Mt. Dora

Before I begin, let me clarify…I did not make a meal of cupcakes. I’m not saying I couldn’t have, I’m saying I showed tremendous restraint! After all, I could easily fulfill the four major food groups in one sitting:Vegetable = Carrot Cupcakes

Fruit = Chocolate-Covered Strawberry Cupcakes

Dairy = Red Velvet with Cream Cheese Frosting

Protein = Maple Bacon Cupcakes

The dining area is as quaint and appealing as the cupcakes themselves. Overall, it’s a taste of paradise one bite at a time. 
Pastry Chef and Owner, Judy, says it quite well: 

“The way I see it… Cupcakes are a form of art, a magnificent masterpiece, on an edible canvas and you can never have too many hanging around.”

Eating My Way Through the Alphabet; Letter L

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Luscious Lavender Puff Cookies! Before we begin, let me assure you, baking the cookies for 45 minutes per batch, IS NOT a misprint. Dried lavender buds as well as lavender extract can be found at farmers markets, organic health food stores, or your local co-op. (I went one step further and made my own lavender extract from dried buds, which took longer to ferment.) I also have the convenience of a nearby Amish community as a resource for dried herbs and spices. These cookies are definitely worth the effort. Put on a pot of coffee or tea…. and enjoy!
LUSCIOUS LAVENDER PUFF COOKIES
Ingredients:

1 cup butter, softened

5 tablespoons sugar

1 tablespoon lavender buds

1 teaspoon lemon citrus peel, granulated

1 teaspoon lavender extract

1 teaspoon lemon extract

1/4 teaspoon sea salt

3/4 cup pecans, chopped

2 cups flour

Powdered Sugar for rolling. 

Lavender buds for garnish. 
Instructions:

Preheat oven to 300°. Beat butter until soft. Crush lavender buds in sugar using a mortar and pestle; then combine sugared lavender buds with butter. Blend until creamy. Mix in citrus peel, lavender extract, and lemon extract. Add pecans, flour, and salt to butter mixture. Combine thoroughly. Roll the dough into 1-inch balls, then place on ungreased cookie sheet. Bake 45 minutes or until set, but not brown. Remove from cookie sheet and cool on wire rack for 5 minutes. Roll in powdered sugar to coat when cookies are still slightly warm. Sprinkle with dried lavender buds. Cool completely on wire rack.