Desperation Dessert

You know guys, I've been trying to be good...I really have.  I've been eating the whole grains.  I've been eating a lot less meat, and even eating the veggies (sorta).  But sometimes I just need something big and gooey and chocolate.  I'm a sweets girl at heart.  People who say they don't like sweets...I just don't get them.  I could eat them morning, noon, and night.  It was time I had a big chocolate treat, but since we've been trying to eat healthier there really wasn't anything in the house.  That's how this desperation dessert was born.

I starting scrounging through the cabinets, just looking for something I could throw together to resemble dessert.  I found some ladyfingers but they smelled like they had been in the cabinet too long.  I found some buttercream frosting that had been unsealed then stuck back in the cabinet to see what sort of things would grow on it.  Then I found this stuff....

....and some cool whip way back in the freezer.  So the layering began.

The girl was more than happy to help since she hasn't been eating as many sweets either, and I'm afraid she's inherited the old sweet tooth.  Or picked up my bad habits (sure, blame the mom!).  

So in a nutshell, here's what we did...

Start with:

1 box of instant pudding (mix according to directions)

Graham crackers (or ladyfingers if you've got them)

Cool whip

peanut butter chips

chocolate frosting

Layer graham crackers in bottom of 8x8 baking dish.  Pour in half the pudding, sprinkle with peanut butter chips, then cover with half the cool whip.  Repeat this process once, top with graham crackers, and smear frosting all over it.  Sprinkling with pb chips on top of course.  Chill for as long as you can resist eating it.  In our case it was about an hour.

And voila...dessert is born!  I suppose this is a lot like the potluck favorite eclair cake, just simplified using what's on hand. 

I'm not giving up on the healthy stuff, just a side trip now and then :)

Igloo Cake

It's most likely I never would have picked this recipe out on my own. But my son loves flipping through cookbooks and finding recipes and he saw this one and kept after me until we tried it.

May I just say, thank you Simon.  What a light and delicious cake, just perfect for summer!  The recipe in the book is called "Snowball Cake" but because of the shape of the bowl we used, it looked more like an igloo.  This is what it looks like after dumping it out of the bowl.

It uses a store bought angel food cake (or your own if you want to make it), and some crushed pineapple, cool whip and gelatin. It involves a little investment of time just because it has to gel a little bit.  

Here's the recipe, make and enjoy.

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2 tbsp unflavored gelatin

1/4 cup cold water

1 cup boiling water

1 cup sugar

1 tbsp lemon juice

20 oz crushed pineapple, drained

16 oz cool whip thawed

1 prepared angel food cake (8 inch, cut into cubes)

1 1/2 cups flaked coconut

In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved.  Stir in sugar and lemon juice until sugar is dissolved.  Add pineapple.  Refrigerate until partially thickened, about 20 minutes.  Fold in 4 cups whipped topping. 

Line a 3 qt round bowl with plastic wrap.  Spoon about 2 cups of pineapple mixture into bowl.  Layer with half of the cake cubes and half of the remaining pineapple mixture. Repeat layers.  Refrigerate for at least 4 hours.

Unmold onto a serving plate.  Spread remaining whipped topping over dessert. Sprinkle with coconut.

Fruited Cheesecake Flag

Not to whine and complain (cause that just wouldn't be like me), but 4th of July just isn't as much fun as it was back in my little hometown.  There were rides, and food, and a parade.  I'm especially bummed since I've learned that parade now includes monkeys riding miniature donkeys.  

But I guess the day is what you make it, and the neighbors have already started their loud hippity hop music and fireworks.  Who could blame them it's only 110 today.  

So my day shall include this cookie based cheesecake flag and I shall cease and desist with the whining.  

I saw this at Mel's Kitchen Cafe and thought it was the cutest thing.  My son is a fan of cheesecake and berries, so he likes it especially much.  

Here's the recipe if you feel inclined to make it.

3 cups all-purpose flour
1 3/4 teaspoons salt
12 ounces (3 sticks) butter, softened
1 cup plus 2 tablespoons light-brown sugar
4 (8-ounce) packages cream cheese, room temperature
1 1/2 cups granulated sugar
1 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
4 large eggs, room temperature
8-9 ounces (1-2 cups) blueberries
1 pound strawberries, hulled and sliced lengthwise into thirds
12 ounces (3 cups) raspberries
Powdered sugar, for dusting

Coat a 13-by-18-inch rimmed baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on the long sides. Coat parchment with cooking spray.

Sift flour and 1 3/4 teaspoons salt into a medium bowl. In a large bowl, cream the butter with a mixer on medium-high speed, occasionally scraping bowl, until fluffy, 3 to 4 minutes. With the mixer running, slowly add light brown sugar, beating until very pale and fluffy, about 2 minutes. Add flour mixture all at once, and beat on low speed until just incorporated.

Transfer the dough to the prepared baking sheet. Press the dough into an even layer that covers the bottom of the sheet. Cover and refrigerate until firm, about 20 minutes. Preheat oven to 300 degrees F. Bake the dough until the entire surface is golden brown, about 30-35 minutes. Let the cookie base cool completely in the baking sheet. Raise oven temperature to 350 degrees F.

In a large bowl, beat the softened cream cheese with a mixer on medium speed, occasionally scraping bowl, until fluffy, about 3 minutes. Reduce speed to low and add granulated sugar in a slow, steady stream. Scrape the bowl, then mix in lemon zest, vanilla and a pinch of salt until well combined. Scrape the bowl, then beat in the eggs, 1 at a time, until incorporated. The mixture should be very smooth; scrape the bowl as necessary. Pour the cheesecake batter over the crust and spread into an even layer.

Bake the cheesecake until the filling is set, about 20-25 minutes. Let the cheesecake cool completely in the baking sheet. Refrigerate until firm and cold, about 4 hours (or overnight).

Run a sharp knife along short sides of sheet, and use the parchment overhangs to lift out the cheesecake. Run the knife under hot water and dry well. Use it to cut the cheesecake into 48 squares, wiping the knife clean between cuts.

Transfer squares to a serving platter, reforming the rectangle. Decorate the top left squares (3 down and 4 across), with a mound of blueberries on each square. Use raspberries (about 4 per square) to decorate the 1st, 3rd and 5th rows (the 1st and 3rd rows are shorter rows since part of them are decorated with blueberries). Decorate the remaining rows in one of two ways: either dust them with powdered sugar for a completely white row or place three cut strawberries on each square and dust the tops of the strawberries with powdered sugar. If using this method (to dust the strawberries with powdered sugar), dust the strawberries immediately before serving as the powdered sugar will begin to dissolve into the juiciness of the strawberries.

Serve immediately (or refrigerate for up to 3 hours).

Hope you and yours are having a great 4th of July!

Honey Lavender Ice Cream

You know that smell when you go into a health food store or farmer's market (like Sprouts), near the lotions and beauty items aisle?  Kind of a strong, floral smell?  If you really really like that smell and wish you could have it in something to eat, this ice cream is for you.

I had seen recipes around with lavender in them, and wanted to give it a try.  When I bought my little dried lavender flowers and brought them home, after a thorough sniffing I was pretty sure it wasn't something I would enjoy in a foodstuff, but I proceeded anyway.   

This recipe is from Epicurious.   It starts out by making a custard, and really isn't difficult; and the consistency was definitely pleasing....

....this was after freezing overnight.  But it smelled and tasted more like a soap to me.  Maybe I should melt it down for Lavender Milk Bath :)

But if you are someone who enjoys that flavor, I do recommend this recipe.  Here it is for you.  

2 cups heavy cream

1 cup half-and-half

2/3 cup mild honey

2 tablespoons dried edible lavender flowers

2 large eggs

1/8 teaspoon salt

Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.

Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.

Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).

Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.

Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

P.S.  I'll bet this recipe would be just dandy if you substituted some vanilla bean for the lavender. 

Rhubarb Crisp

So I've been lurking around at a blog called Krista's Kitchen lately and have a couple of new dishes to show for it.  Firstly is this rhubarb crisp that we had for dessert tonight.  

I have to say, I don't really think I've ever tried rhubarb before in my life. If I have I sure don't remember it.  Did you know the leaves are poisonous?  I guess that's why they sell only the stalks.  Anyway, it's a pretty tart fruit (or is it a veggie?) so this recipe has a ton of sugar in it.  

I loved the combination of the tart and the sweet, along with the oatmeal and brown sugar flavors in the topping.  Give it a go if you get a chance!

Here's Krista's recipe:

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Ingredients:

1 cup light brown sugar, firmly packed

1 cup all-purpose flour

3/4 cup quick cooking rolled oats

1/2 cup melted butter

1 teaspoon cinnamon

4 cups sliced rhubarb

1 cup granulated sugar

2 tablespoons cornstarch 

1 cup water 

1 teaspoon vanilla

Preparation:

In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb. 

In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.

Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes. 

Also tonight from Krista's blog we had her Cheesy Chicken Toritilla Soup.

I had been in the mood for regular torilla soup, and saw this cheesy variety, and said "sign me up!".  

It's pretty tasty, to me it's more dip-like than soup-like.  Either way, a bowl full of melty cheese is always a good thing.  

Here's the recipe for the soup:

Ingredients

•1 envelope Taco Seasoning

•1-½ pound Boneless, Skinless Chicken Breasts, Diced

•½ cups Chopped Onion

•2 T Butter

•⅓ cups Flour

•2-½ cups broth, chicken or vegetable

•8-12 oz. 2% Milk Velveeta, cubed

•8 oz. Shredded Monterey Jack or Mexican 4 cheese blend shredded cheese

•1 jar salsa (any Variety)

•1 cup half and half or milk

•Fritos, green onion, and sour cream (for garnish)

Preparation Instructions

In a skillet, add seasoning and diced chicken. Cook until chicken is thoroughly cooked. Drain, and set aside. 

In large saucepan (or pot), saute onion in butter for 2 minutes. Stir in flour until blended, then gradually stir in the broth. Bring to a boil. Cook and stir for two minutes longer, or until thickened slightly. Add Velveeta, shredded cheese and salsa. Cook on medium-low until cheese is melted.

Stir in half and half. Add the chicken back in. Stir. Heat through but do not boil. Remove from heat and enjoy. 

On a side note, my totally awesome hubby surprised me today with a brand spanky new laptop!  My old one was slower than a turtle in a coma, and was a little "quirky", putting it mildly.  This one looks at me and says "c'mon slowpoke, whatcha waitin' for?"  Okay, so it's a little mouthy, but I love it!  Thanks for the early birthday present!


Anyway, since I'm on a different machine, it may take me a while to get all my old bookmarks found again.  But be patient, I'll find you!


*I shared this as a part of Potluck Sunday @ Mommy's Kitchen*

Cone-oli's

Well good people, I typed out this whole post about these cute little pretend cannoli's last night, was almost done, then deleted the whole thing!  So here's to starting over.  I found this recipe in the latest issue of Food Network Magazine and thought it was too clever to pass up.

Most of the family seemed to think they were pretty good, but the boy child seemed to like them extra good.  They were certainly easy enough.  

Here's the recipe for you


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• 1 1/4 cups ricotta cheese
• 1/4 cup cream cheese, at room temperature
• 1/3 cup confectioners' sugar, plus more for dusting
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 teaspoon finely grated orange zest
• 1/3 cup finely chopped bittersweet or semisweet chocolate (about 2 ounces)
• 6 sugar cones
• 2 tablespoons finely chopped pistachios

Put the ricotta in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.

(You could possibly skip the previous step...I didn't have once ounce of anything drain out of mine)

Transfer the ricotta to a large bowl. Add the cream cheese, confectioners' sugar, vanilla and almond extracts, and the orange zest and beat with a mixer until smooth and fluffy, about 1 minute. Fold in 3 tablespoons chopped chocolate. Cover and refrigerate until thick and cold, at least 1 hour.

Transfer the ricotta mixture to a resealable plastic bag. Snip off one corner and pipe the mixture into the cones. Gently press the remaining chocolate and the pistachios into the ricotta mixture. Dust the cones with confectioners' sugar.

Black Bean Brownies

Don't be alarmed! I don't think these are especially healthful.  And they don't taste like beans.  

They are, however, fudgy, rich, and delicious!  Perhaps too fudgy?

Definitely not a finger food, unless they get really cold.  They did get the seal of approval from picky girl child.  At least they have a little extra fiber to offer. 

  

Found the recipe at a blog called 101 Cookbooks.  Here it is for you:

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4 ounces unsweetened chocolate

1 cup unsalted butter

2 cups soft-cooked black beans, drained well   (canned is fine)

1 cup walnuts, chopped

1 tablespoon vanilla extract

¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)

¼ teaspoon sea salt

4 large eggs

1½ cups light agave nectar 

Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan ( or jellyroll pan) with parchment paper and lightly oil with canola oil spray.

Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.

In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.

In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.

Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)

Makes 45 (2-inch) brownies.

Gingerbread with Spiced Creme Anglaise

In my effort to find something Irish in nature to make yesterday, I came across this gingerbread that contained Guinness, and decided to give it a try. I'm not sure if it counts as a St. Patrick themed food, but we liked it. 

I had no idea what "creme anglaise" was, but after I looked it up I found wikipedia defines it as a "light pouring custard", which is exactly what it is.  This one is the perfect complement to this spiced cake, not too heavy or sweet.  

I also made an onion soup that contained Guinness that I will try to post up soon.  Here's the cake recipe from Food Network.

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Ingredients

• 1 stick unsalted butter
• 1 cup turbinado sugar (recommended: Sugar in the Raw)
• 3 large eggs
• 2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 1 cup molasses
• 1 cup Guinness, or other dark beer
• Spiced Creme Anglaise, recipe follows
• Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F. Grease a 13 by 9-inch cake pan and line with parchment paper. Grease the parchment paper and set aside.

In a large bowl, cream together the butter and sugar. Beat in the eggs 1 at a time. In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, salt, cloves, and nutmeg. In a third bowl, combine the molasses and beer and stir to dissolve. Add the dry ingredients and beer mixture alternately to the egg mixture, beating after the addition of each.

Pour into the prepared pan and bake until puffed and set, about 35 minutes. Remove from the oven and let cool in the pan on a wire rack. Spoon the Creme Anglaise onto the middle of 12 dessert plates. Cut the gingerbread into 12 equal portions and place on plates. Sprinkle with confectioners' sugar and serve.

Spiced Creme Anglaise:

• 2 cups heavy cream
• 1/2 teaspoon orange zest
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon grated nutmeg
• 1/8 teaspoon ground ginger
• 3 large egg yolks
• 1/4 cup sugar

Combine the cream, the zest, cinnamon, nutmeg, and ginger in a medium saucepan and bring to a simmer over medium heat. Remove from the heat.

In a medium bowl, beat the egg yolks and sugar until pale and frothy, about 2 minutes. Slowly drizzle in 1/2 cup of the hot cream, whisking constantly. Return the mixture to warm milk and stirring constantly, cook over medium heat until thick, about 4 minutes. Remove from the heat and serve warm. (Or, to serve chilled, place in an ice bath to cool, then cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 2 hours.)