wafer

Impromptu Sprinkle Wafers

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Impromptu Sprinkle Wafers! Who likes the crunch of sprinkles on desserts? Is it because sprinkles add texture? Could it be the vibrant colors that scream “WOW”? Or is it all about the candy? Sprinkles seems to transform an ordinary day into a celebration event. They also spread joy, happiness, and excitement. Once you become a fan, you begin to notice all the bazillion colors, shapes, and dazzle connected to sprinkles. Mix ‘n match or pile ‘em high. Sprinkles are incredibly magical. 

IMPROMPTU SPRINKLE WAFERS 

Ingredients: 

12 ounces white chocolate chips

8-ounce package strawberry wafer cookies, about 2 dozen 

1/2 cup assorted sprinkles 

Instructions:

Line a baking sheet with parchment paper. Set aside. In a microwave-safe bowl, place the white chocolate chips. Heat on HIGH setting for 30 seconds. Stir and repeat until all chips are melted and smooth consistency, about 2 minutes total. In a shallow dish, combine assorted sprinkles of choice. Taking one wafer at a time, dip a third of the strawberry wafer cookie into the white chocolate. Place on the baking sheet. Sprinkle with assorted sprinkles. Repeat until all cookies are dipped in chocolate and layered with sprinkles. Allow the white chocolate to set 30 minutes before serving. Store in an airtight container. 

Impromptu Sprinkle Wafers

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Impromptu Sprinkle Wafers! Who likes the crunch of sprinkles on desserts? Is it because sprinkles add texture? Could it be the vibrant colors that scream “WOW”? Or is it all about the candy? Sprinkles seems to transform an ordinary day into a celebration event. They also spread joy, happiness, and excitement. Once you become a fan, you begin to notice all the bazillion colors, shapes, and dazzle connected to sprinkles. Mix ‘n match or pile ‘em high. Sprinkles are incredibly magical.

IMPROMPTU SPRINKLE WAFERS

Ingredients:

12 ounces white chocolate chips

8-ounce package strawberry wafer cookies, about 2 dozen

1/2 cup assorted sprinkles

Instructions:

Line a baking sheet with parchment paper. Set aside. In a microwave-safe bowl, place the white chocolate chips. Heat on HIGH setting for 30 seconds. Stir and repeat until all chips are melted and smooth consistency, about 2 minutes total. In a shallow dish, combine assorted sprinkles of choice. Taking one wafer at a time, dip a third of the strawberry wafer cookie into the white chocolate. Place on the baking sheet. Sprinkle with assorted sprinkles. Repeat until all cookies are dipped in chocolate and layered with sprinkles. Allow the white chocolate to set 30 minutes before serving. Store in an airtight container.

French Silk Pie

What’s Cooking in Gail’s Kitchen? Delicious Holiday Foods: French Silk Pie! If you’re a chocolate lover…and I suspect that you are, join me on this decadent chocolate trail of passion. The charismatic power of chocolate may be a mystery to every man out there, but serve up a taste of this incredible creamy silk and others will follow! French Silk Pie has become my Signature Dessert; it’s that legendary!

FRENCH SILK PIE

Ingredients for Crust:

1/4 cup butter, melted

25 vanilla wafers, crushed

1/2 cup pecans, chopped

Instructions for Crust:

Preheat oven to 300°. Combine butter, wafers, and pecans until crumbly. Reserve 1 tablespoon for garnish. Press remaining crumb mixture into an 8-9″ pie plate. Bake 15 minutes. Let cool.

Ingredients for Filling:

3/4 cup butter, melted

1 cup plus 2 tablespoons sugar

6 tablespoons cocoa powder

2 tablespoons oil

3 eggs

1 teaspoon vanilla

Instructions for Filling:

For best results, use a food processor to get the luscious results. Cream together butter and sugar. Add cocoa powder and oil. Blend well. THIS NEXT STEP IS CRITICAL. Add one egg and beat for 4 minutes. Add the second egg and beat for 4 minutes. Add the third egg and beat for 4 minutes. Finally add the teaspoon of vanilla extract. Beat 30 seconds. Pour the filling into the crust. Garnish with reserve crumb mixture. Chill before serving.

Quick-Set Party Cheesecakes

What’s Cooking in Gail’s Kitchen? Delicious Holiday Foods: Quick-Set Party Cheesecakes! You’re stopping by a friend’s house later on and were asked to bring something delish. These miniature cheesecakes are super-easy and can be whipped up in a few minutes first thing in the morning. They refrigerate while you’re at work or the gym, so no worries there. Top with fresh fruit, seedless jam, chocolate bits, or candied ginger. Dust with powdered sugar for a professional finish. Another one-bite wonderful dessert can be found in the Fruit Tart recipe at the following link.

http://Snapshotsincursive.com/2015/12/11

QUICK-SET PARTY CHEESECAKES

Ingredients:

24 mini cupcake liners

24 Nilla wafers

2 8-ounce packages Neufchâtel cheese

3/4 cup sugar

2 eggs

1 tablespoon lemon juice

1 teaspoon vanilla

Fresh Fruit, Chocolate Chips, or Candied Ginger

Instructions:

Preheat oven to 350°. Beat Neufchâtel cheese and sugar. Add eggs, beating well. Fold in lemon juice and vanilla extract. Beat until light and fluffy. Place cupcake liners in muffin tin. Put 1 Nilla wafer in each. Fill with 1 heaping tablespoon of cheese mixture. Bake 15 minutes. Cool. Refrigerate 3 hours. Garnish with assorted toppings.

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? Timeless Classics: Zabaglione Parfait! That’s Italian. In English it translates to a decadent light custard, bordering on mousse, whipped into a parfait of romance-in-a-glass. Add fruit, toasted coconut, and a smidgen of nutmeg for a dessert that will have everyone exclaiming, “That’s Amoré!”
ZABAGLIONE PARFAIT 
Ingredients:

1 cup heavy cream, whipped 3-5 minutes

3 egg yolks, beaten

3 tablespoons sugar

1 teaspoon lemon citrus peel, granulated 

1 pinch nutmeg 

2 drops almond extract 

1/4 cup sweet vermouth, or almond liqueur 

1/4 cup raspberry preserves 

Fresh raspberries 

French Vanilla Wafer Rolls

Toasted coconut 
Instructions:

In a chilled bowl, beat heavy cream until it forms stiff peaks. Refrigerate until ready to use. In the bottom of a double boiler, bring water to a simmer and reduce heat to low. In the top of the double boiler, place eggs and sugar. Add granulated lemon citrus peel, nutmeg, and almond extract. Pour in sweet vermouth or amaretto liqueur. Whisk the custard mixture to create a light, fluffy consistency. Do not allow the water to boil. Continue whisking for 10 minutes, until the custard triples in volume. It will turn pale and frothy. The custard will be slightly thickened when ready. Set aside for 15 minutes. Gently fold the whipped cream into the cooled custard, reserving a portion for a garnish. The texture will appear like mousse. Place a dollop of raspberry preserves into the bottom of each parfait glass. Next, divide the custard equally between the parfait glasses. Top with fresh raspberries. Sprinkle on toasted coconut. Finish with a dab of whipped cream. Refrigerate until ready to serve. Dish up with a French vanilla wafer roll for nibbling.