Tag Archives: summer

Dutch Baby Pancake

We are a lazy Sunday morning kind of family.  Usually, we indulge in a brunch of some sort, that includes endless cups of premium coffee (because life is too short to drink bad coffee), crispy Canadian bacon and something sweet.  Sometimes,  it’s these doughnuts (insane) or these beignets (oh mercy) on the menu, depending on whether I was able to prep the night before.   More often than not, my husband will have pancake duty.  It’s entirely his job, always has been.  He’s good at it and I’m generally pretty useless until I’ve had a few servings of that premium coffee I was telling you about.

sweetrevelationsdutchbaby

This week-end we threw a Dutch Baby Pancake  into the oven.  Sometimes called a German Pancake or a Bismarck, this is literally one giant egg-y, custard-y pan of Sunday morning awesomeness.  With only 5 ingredients, that virtually every household has, there really is no excuse for not making one.  If nothing else, get the kids involved and watch how delighted they are when the magic happens with this seemingly plain and boring batter.  Once fully baked, this Dutch Baby Pancake is a giant puff of sweetness that deflates moments after being out of the oven.

Have I mentioned that this takes only twenty-five minutes from start to finish?  And that it’s made in a blender?  That makes this totally doable on a weekday morning too.

dutchbabypancake

Some seasonal fruit, a handful of nuts and a sprinkling of powdered sugar is really all that is needed for garnish (a dollop of whipped topping also never hurt anyone).   For something so simple, the results are deliciously outstanding and a great way to showcase some of our sweet, local peaches!

dutchbabysweetrevelations

We’re gearing up for a hectic week of back to school routines here.  I hope you’re all enjoying the last few lazy days of summer too!

Renee

xo

Dutch Baby Pancake

  • 3 tbsp unsalted butter
  • 5 large eggs
  • 1 cup flour
  • 1 cup milk
  • splash of vanilla
  • fruit, powdered sugar or maple syrup for serving

Preheat oven to 425°

  1.  Put the butter in the bottom of a 9″ pie plate or cast iron pan.  Set the pan in the hot oven to melt the butter while you mix the rest of the ingredients.
  2. In a blender, mix the eggs for about 1 minute.  Add the flour, milk and vanilla and mix for an additional 30 seconds to combine.
  3. Pour the batter into the pie plate with the hot melted butter.  Bake for 20 minutes, until the edge of the pancake is lightly toasted brown and the pancake is puffed up.  Resist the urge to open the oven door during baking.  Serve immediately with fresh fruit, maple syrup or powdered sugar.

 

17 Comments

Filed under Breakfast, Extra Special

Fresh Strawberry Muffins

Muffins are one of my favourite, quick treats to make.  Usually little fuss is required, all can be done in one bowl, and there’s plenty to share.  Muffins are also an excellent school or work snack and generally freeze very well.  I like to freeze them in individual bags so everyone can grab and go as needed.

 

strawberry muffins

 

And sometimes you can dress them up with a wee bit of whipped topping.  And since muffins are thought to be generally healthier for you than cupcakes, these are still considered healthy.

You’re welcome.

 

strawberry muffins

See the fruit in there?  Large pieces of sweet, juicy, red farm fresh strawberries.  We are still lucky to have some available locally, so my crew can enjoy these muffins all summer long.

This is a recipe that one of my gal pals shared with me.  I have to say it hasn’t disappointed, I’ve made it many times!

Have you got a favourite muffin flavour?  An easy muffin recipe that freezes well and makes a good school snack?  Please share it with me in the comments!

Enjoy the rest of your summer friends!

Renee

 

Fresh Strawberry Muffins

adapted from, Home of My Heart

  •  1/2 cup unsalted butter, softened
  •  3/4 cup sugar
  •  1 egg
  •  2 cups all-purpose flour
  •  2 tsp baking powder
  •  1/2 tsp kosher salt
  •  1/2 cup milk
  •  1/2 tsp pure vanilla extract
  •  1 1/2 cups fresh strawberries, chopped
  •  3 tsp sugar
  •  1/2 tsp cinnamon
  • whipped topping for serving (optional)

Preheat oven to 350°

1.  In a small bowl, mix flour, baking powder and salt.  Set aside.

2.  In a large bowl cream the butter and sugar. Add egg and vanilla and mix well.  Add flour mixture and milk alternately to the butter mixture.
Gently fold in strawberries.

3.  Spoon batter into muffin pans, lined with muffin liners or sprayed with non-stick baking spray, until about 3/4 full.  Combine sugar and cinnamon and sprinkle over muffins.   Bake for approx. 20 minutes.

 

4.  Let cool completely and top with whipped topping and a strawberry if desired.  They are just as excellent without!

23 Comments

Filed under Breakfast, Muffins, Scones and Breads

Flawless Fresh Peach Pie

It’s been a jam-packed summer at our house.  We’ve been catching rays, catching waves and enjoying time with our family and friends.   I’ve stayed up all hours of the night reading and promising myself that I’ll shut out the lights at the end of the next chapter.  And then the next chapter, and then one more.

Isn’t that what holidays are all about?

sweetrevelationspeachpie

The kids are sleeping in late every morning and I find myself in the kitchen, rolling pastries or kneading dough.  It’s such a soothing way to start the day, and sometimes the only sound in the house is the noise of the rolling pin on the counter.  I’m happiest when there’s a pie or two cooling on the stove.  Even happier to give them to a friend who will enjoy them.

sweetrevelationspeachpie

It’s definitely pie season in this house.  What better way to showcase all of the fruit that summer has to offer than in a flaky pastry crust!  For me, there isn’t a fruit out there that captures the sweet, essence of summer like a juicy, ripe peach.  They’ve just come into season here and I couldn’t be happier.  I’ve already made this pie many times for barbecues and lunches on the patio.  Peaches are plentiful at market right now, and so sweet and delicate and juicy.

sweetrevelationspeachpie

Don’t be daunted by pastry, like anything it just takes a little practice.  My mother says she baked a pie every Saturday when she was newly married until she got it right. She definitely got it right.  She can make a mean pie to this day and she was often in charge of pies in the bake shop because I knew they would be perfect every time.  I have included her flaky pastry recipe for you to try.

peachpiesweetrevelations

I hope you’re having a wonderful summer!

Renee

xo

Flawless Fresh Peach Pie

For the Pastry:

  • 2 cups flour
  • 1/4 tsp salt
  • 1 cup Crisco Shortening
  • 4-6 tbsp cold orange juice
  1.  Stir the salt and flour in a medium bowl.  Cut in the Crisco, with a pastry knife (pieces should be about the size of peas).  Sprinkle on orange juice and stir with a fork just until it holds together.  Divide the dough into two and press each half into a smooth disk.  Cover with plastic and refrigerate for 30 minutes.

 

For the Filling:

  • 4 cups of peaches, peeled and sliced, approx. 6 medium peaches
  • 3/4 cups white sugar
  • 3 tbsp flour
  • 1/2 tsp cinnamon
  • 1 tbsp unsalted butter
  • 1/4 cup of sliced almonds for sprinkling on top crust (optional)
  • 1 tbsp of heavy cream for top crust
  • 1/2 tsp of sugar for sprinkling on top crust

Preheat oven to 450°

  1.  Mix the sugar, cinnamon and flour for the filling in a small bowl and set aside.  Roll out 1 pie crust disk on a lightly floured surface to a size approximately 12-inches round. Transfer it to 9-inch pie dish.
  2. Put two cups of the sliced peaches in the bottom of the pie shell.   Sprinkle half of the sugar mixture on top.  Put the last two cups of peaches on top of that and sprinkle with the remaining sugar mixture.  Dot with butter.
  3. Roll out the second pastry disk to approximately 12- inch round.  Because I didn’t do a picture tutorial for a lattice crust, you will find an excellent tutorial here.  The pictures make the process very simple, if this is your first time.  Once complete, trim the excess pastry to about 1/2 over hang.  Fold the top and bottom crusts together and crimp the edges to seal.  You can also do a simple pie crust on top by simply rolling out your second disk, to a 12-inch round and placing it on top of the peach filling.  Simply put 4 steam slits, with a sharp knife, about 3/4 of an inch long near the centre of the pie.
  4. Lightly brush some heavy cream on top of the top crust and sprinkle with sugar and almond slices.   Bake for 15 minutes at 450° then reduce heat to 350° and bake for 35 minutes longer until crust is golden and filling is bubbling.  Best eaten slightly warm.

Notes:

  1. I often bake my pies in a convection toaster oven.  That way I don’t heat up the house in the summer.
  2. I’ve made this pie and frozen it before baking many times with excellent results.  I just add an extra teaspoon of flour or tapioca sprinkled on the bottom crust before I put the filling in.  Just add an extra 20 or 30 minutes of baking time. What a treat a summer peach is in the dead of winter!

 

 

27 Comments

Filed under Pie

{Beat The Heat} Bourbon Molasses Ice Cream Pie

My earliest memories of baking involve rolling endless amounts of Molasses Cookies with my mom.  Standing on a chair beside her, we rolled trays and trays and dipped them in sugar.  Years later, when I opened my first bake shop, that was the first item to go on the menu, and it’s still on there to this day.   Large, bakery style Molasses Cookies also make the very best s’mores.

Its something about the slightly bitter, intensely sweet, robust flavour that seems to go so well in baked goods .

molassespie

This week-end we had company over for an afternoon barbecue.  We are in the throes of an extreme heat warning, so we decided that the best place to be was right beside the pool.  If you’ve been following me for a while, you know my go-to desserts are generally make ahead items that allow me to spend more time with my guests than in the kitchen.

I decided a grown up, {Beat The Heat} Bourbon Molasses Ice Cream Pie was just the ticket.

molassespie

 

It’s a simple, throw together dessert that’s big on flavour.  Have I mentioned that no ice cream maker is required?  A creamy, Bourbon Molasses Ice Cream is piled high into a gingersnap crust and left overnight to chill in the freezer.  Just before serving, beautiful dollops of whipped topping and premium dark chocolate shavings are added.

It’s a cool summer treat, with all of the excitement and nostalgia ice cream brings, and a boozy adult kick.

molassespie

Molasses is often mistaken as a cool weather ingredient.  But you would be very surprised at the sweet, caramel flavour that this ice cream has.  The generous splash of bourbon just simply puts this over the top.  We were all completely over the moon with this flavour combination and the creamy texture is outstanding!

molassespie

 

Summer is here, and it’s time to combine cool friends and boozy frozen treats for the perfect duo.

Stay cool everyone,

Renee

xo

molassespie

{Beat The Heat} Bourbon Molasses Ice Cream Pie

  • 1 1/2 c fine gingersnap crumbs (about 20 cookies pulsed in a food processor)
  • 1/3 cup unsalted butter, melted
  • 2 1/2 cups heavy whipping cream
  • 1 can sweetened condensed milk
  • 1/2 cup + 1 tbsp Fancy molasses, divided
  • 1/4 cup bourbon (optional)
  • dark chocolate shavings, for garnish
  • 2 cups whipped topping, for serving

Preheat oven to 350°

1.   Combine gingersnap crumbs and melted butter in a small bowl to combine. Press the crumbs into the bottom and 1″ up the sides of an 8″ springform pan or pie dish.  Bake for 8 minutes and allow to cool.

2.  Whip the heavy cream in a large bowl until soft peaks form.  Set aside.   In another bowl, mix the sweetened condensed milk and 1/2 cup of molasses.  Fold into the whipped cream.  Stir in the bourbon.   Spread into the cooled pie shell.  Take the remaining 1 tbsp of molasses and marble it throughout the top of the cream filling.  Chill for at least 6 hours or overnight.  Top with whipped topping and chocolate shavings just before serving.

 

 

16 Comments

Filed under Ice Cream, Pie, Uncategorized

Ultimate Salted Caramel and Pretzel Icebox Cake {NO Bake}

It’s hard to believe that the base of this cake is essentially made with two ingredients.  It’s a wafer cookie and whipped cream dream that is the perfect summer time treat because it’s a quick no bake dessert.

It’s kind of the perfect canvas for some over the top toppings.  A few salted pretzels, some Godiva Chocolate pieces and life changing Salted Caramel Sauce.   Perhaps even world-changing Salted Caramel Sauce.  It’s seriously that good.

icebox cake

Something kind of magical happens with this cake.  It goes into the fridge as a stack of layered cookies and whipped cream and comes out as a soft and sweet cake.  It takes merely minutes to assemble, is a make ahead dessert and looks like a million bucks.  All of this chocolate loving goodness and I didn’t spend a moment near the oven.  This seems too good to be true friends, but I assure you, you will be as gobsmacked as me the first time I made this, at the ease with which this cake is prepared.

Impress your guests with it and we’ll keep this information just between us.

ice box cake

There are so many possibilities with this confection that I had a hard time deciding on a flavor this time.  It’s the Salted Caramel Sauce that got me.   Drizzled atop fluffy whipped cream, chocolate chunks and salty pretzels? I’m in! I have to limit the times that I make this sauce because I absolutely obsess about it until every drop is gone.  Perhaps the caramel sauce drizzled on my breakfast toast was my first indication that I may have a problem.  Or the kids staring at me, mouth agape as I did so, that was a bit of an eye opener.  Oh but that sauce!

icebox cake

The cake can be layered individually as mini cakes, in a rectangular pan or on a platter as I’ve done here.  I simply layer cookies and cream, kind of eye-balling for level layers, until I run out of ingredients.  The whole cake can be iced, once chilled, with a layer of whipped cream but I usually choose to skip this step.   It is also equally as good with fresh seasonal fruit on top.  Think of digestive cookies with brown sugar whipped cream and fresh peaches.  Or vanilla wafers with mascarpone whipped cream and dark sweet cherries.   How about more chocolate layers with a mocha whipped cream and chocolate shavings? Ginger cookies with cinnamon whipped cream and pears?

Friends, I do believe I have an Icebox Cake book in me just dying to get out.

icebox cake

Happy summer everyone,

Renee

xo

 

Icebox Cake

  • 3 1/2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • approx. 2 packages of chocolate wafer cookies
  • salted pretzels for garnish
  • Godiva Milk Chocolate Bar, 100 gr, broken into pieces
  • Salted Caramel Sauce for drizzle (recipe below)

1.  In the bowl of a stand mixer, add the whipping cream and whip until foamy.  Add the powdered sugar and whip until soft and billowy and soft peaks form.  Add the vanilla and mix thoroughly.

2.  On a platter, start with a thin layer of whipped cream.  Top with a layer of wafer cookies.  Continue to layer whipped cream and cookies, making sure to leave enough whipped cream for the top layer.  Refrigerate for at least 6 hours, or overnight for best results.   Before serving top with pretzels, chocolate pieces and caramel sauce.

 

Easy Salted Caramel Sauce

*Cooking  Channel TV

  • 1 cup sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 3 1/2 tbsp unsalted butter
  • 1 tsp sea salt

1.  In a medium saucepan, combine the sugar and water over medium-low heat and stir until the sugar dissolves.  Increase the heat to medium- high and bring to a boil, without stirring.  Use a wet pastry brush to wash down any sugar crystals on the side of the pan if you need to.  Boil until the syrup is a deep amber color, about 7 minutes.

2  Remove mixture from the heat and very carefully whisk in the heavy cream. The mixture will bubble a lot but keep mixing. Stir in the unsalted butter, and salt. Bring back to the stove on low heat and stir until you have a smooth sauce.  Allow the caramel to cool.   The salted caramel sauce will keep in the refrigerator up to 2 weeks.  Reheat for a few seconds before drizzling.

 

25 Comments

Filed under Cake

Dreamy Rhubarb Ice Cream Tarts

Summer is fast approaching friends, and I couldn’t be happier.   I’m sure I’m not alone when I say it’s by far, my favourite time of year.   It’s BBQ season and time for visiting with friends.  It’s beach time.  Pool time.  S’mores time.

Dreamy Rhubarb Ice Cream Tarts time.

rhubarbicecream

I want to make dishes to share with my friends and family, that don’t leave me stranded in the kitchen.   I love this recipe for Rhubarb Ice Cream because it requires no ice cream maker or custard base at all.  But it tastes churned people!  It tastes creamy and sweet just as it should, with only minutes to prepare.

Each bite is slightly tart and sugary sweet.   There are ribbons of roasted pink rhubarb throughout.  The addition of a graham tart shell, pistachios, whipped cream and strawberries just simply put this over the top.   But don’t stress, this is just as sublime and refreshing when scooped into a cone or bowl.

rhubarbicecream

Did I mention that this only takes moments to prepare?

Make it, and I have the feeling you might just break up with your ice cream maker for the summer.

Happy summer friends,

Renee, xo

rhubarbicecream

 Dreamy Rhubarb Ice Cream Tarts

*ice cream recipe adapted from Taste of Home

*makes 9 3″ tarts or about 4 cups of ice cream

Ingredients:

  •  3 cups sliced fresh rhubarb
  • 1 1/2 cups sugar
  • 1 teaspoon lemon juice
  • 1 1/2 cups heavy whipping cream
  • 9- 3 inch graham tart shells
  • 1 cup chopped pistachios
  • strawberries for garnish
  • whipped cream or whipped topping for garnish

Preheat oven to 375°

1.  Mix the rhubarb and sugar and place in a shallow baking dish (lined with parchment for easy cleanup!).  Bake, uncovered, 30 minutes or until tender, stirring occasionally.  Allow to cool slightly and then puree or mash. I prefer slightly chunky.  refrigerate until cool.  Stir lemon juice into rhubarb mixture.  Set aside.

2.  Beat the cream until stiff peaks form (I also added a drop of pink food gel colour here); fold into rhubarb mixture.  Freeze for 45 minutes, stirring every 15 minutes.  Pipe or spoon into ready-made tart shells.  Freeze overnight or until firm.  Garnish with whipped cream, strawberries and chopped pistachios Allow to sit for 5 minutes to soften slightly before serving.

pic4

 

 

 

 

13 Comments

Filed under Ice Cream

Brownie Bottom Frozen Vanilla Mousse

Remember last week when I told you my vanilla extract was celebrating it’s birthday?

frozenmousse2

 

I used some of that intense vanilla to make a Frozen Mousse dessert that was out of this world!  It’s a combination of two of my favourite things: a sweet frozen mousse and a rich brownie layer.  This is a fancier version of an ice cream sandwich, an indulgent, airy version of an old classic all dressed up for a party.  Literally, I’ve left off the top layer and added some farm fresh berries and shaved dark chocolate.

frozenmousse4

 

The beauty of this dessert is that it can be made in a large 11 x 15 pan to serve a big crowd.  I made it in the morning and left it in the freezer until our company arrived later in the day.  It was the perfect surprise to bring out on a hot July day, everyone eager for a cold treat.  For the toppings use whatever fruit is in season and some premium chocolate or toasted nuts.

frozenmousse1

 

The brownie layer is a recipe taken from here, the Homemade Ice Cream Sandwiches I made a few years ago for my twin boys birthday.  Now both towering well above me, they are still ice cream, mousse loving guys over a layered birthday cake any day.  It’s a small but mighty chocolate-y layer that gives each bite rich brownie flavor.

frozenmousse3

The mousse layer is smooth and light.  It’s full of vanilla bean seeds, fresh whipped cream and whipped egg whites.  All of the whipping creates a mousse that is airy and fluffy.  Even when frozen, the mousse is still light and creamy.

Have you got a favourite cold and sweet frozen summer treat?  Tell me what it is!

Happy summer everyone!  Enjoy!

Renee

Brownie Bottom Frozen Vanilla Bean Mousse

  • 1/3 cup cold unsalted butter, cubed
  • 84 g  unsweetened chocolate, about 3 squares,  coarsely chopped
  • 1 cup  granulated sugar
  • 1/4 tsp  salt
  • 1/4 tsp  vanilla
  • 2   eggs
  • 1/4 cup  all-purpose flour
  • 6 egg whites
  • 1 1/2 cups sugar
  • 3 cups heavy whipping cream
  • 1 tablespoon vanilla extract
  • whole vanilla bean, split and seeded
  • grated premium dark chocolate and fresh raspberries for serving

Brownie Layer:

1.  Spray an 11 × 15 in. pan with non-stick spray then line with parchment paper. Place chocolate and butter in a large microwave-safe bowl and microwave on medium until chocolate melted, about 2 min. Stir halfway through.

2.  Stir sugar, salt and vanilla into warm chocolate mixture. Whisk in eggs, one at a time, until blended. Stir in flour just until mixed. Scrape into prepared pan. Spread batter over parchment using an offset spatula to create a smooth, even, very thin layer.

3.  Bake in centre of oven until brownie appears shiny and is firm but slightly undercooked, no more than 8 min. Remove from oven and cool completely in pan, about 30 min.

Mousse Layer:

*adapted from the Food Network

1.  Set a stainless steel mixing bowl set over a pot of simmering water (do not let the water touch the bottom of the bowl, about an inch of water), whisk together the egg whites and sugar. Continue to whisk gently until the sugar is dissolved and the mixture is warm to the touch (there should be no sugar grit left when rubbed between your fingers). Remove from the heat and, with an electric mixer on medium-high speed, beat the mixture with the whip attachment until white and fluffy and completely cool.

2. In a medium bowl, combine the cream, vanilla and vanilla seeds, and whip until soft peaks form.  Gently fold the whipped cream into the beaten egg whites until completely mixed in. Spread the mousse over the cooled brownie layer and freeze for at least 3 hours.  Cut  and serve with grated chocolate and fresh berries.

 

 

 

12 Comments

Filed under Bars, Ice Cream

Fresh Strawberry Pie { And A Sweet New Beginning}

This week-end is a celebration of sorts in our house.  It’s a period of huge transition and we’re all really excited.

strawpie1

Let me set the scene for you.  For almost 20 years I have been working with elementary children.  Some with challenges far larger than I or you will ever face.  But they are some of the happiest, brightest and most endearing people I have ever met.   They have taught me huge lessons about myself and the world around me.  And I adore each one of them.

I also own a bakery that I have been running for the last few years in the evenings out of a local warehouse.  A different kind of love for me, but a passion that I’ve had for a long time.  It started as merely a challenge for me.  Could I start a community bakery, sharing my passion for locally produced food, and have it be a success?  Well it certainly was.

strawpie3

Let me tell you, I have full appreciation for anyone who is running their own business.  It’s such a huge personal investment that comes with amazing rewards and scary challenges.

But I did it and it was embraced by the community.  I’ve met some pretty awesome people and been a part of some amazing celebrations.  And I’ve grown a huge appreciation for  buying locally produced foods and seen the businesses in my community in an entirely different way.

strawpie

 

My children are in their teens so initially I thought that being away from home for so many hours wouldn’t phase them at all.  They are the independent, smart kids that I’ve raised them to be and my husband never complained at doing double duty.   Dinner was often on the fly, running out the door between jobs, always answering calls and emails and checking the to-do list.  I often got in the door at bedtime and poked my head in their rooms to say goodnight.  They were fine, good kids and no worse off for the crazy busy life we were living now.

But I missed them.  I missed our dinners and lazy Saturday mornings.  I missed our camping trips and after school discussions and their sports.  I cherished our Sundays at home.  My babes seemed to be growing up before my eyes and I felt like I was missing out.  So I made the decision recently to close up the bake shop and keep working my day job.  It’s been a bittersweet decision but one this whole house is excited about!  After my announcement the kids seemed relieved and told me they missed me too.

strawtart

So today is our Sunday at home.  We have eight more days until we close the bakery doors for good.  I’m so thankful I had the opportunity to show my children that taking a risk can have such a positive pay off.  And I’m so thankful that I get the opportunity to be at home with them again for the next few years until they head out the door for their own adventures.   I already feel far more happy and fulfilled and the best part is that I can still share my love of all things sweet with all of you.

What a sweet new beginning!

strawpie5

 

We are celebrating our final week with this Fresh Strawberry Pie using locally grown sweet berries.  Literally 15 minutes to make and no baking required.  Use the strawberries in tarts, a larger pie, or in sundae cups with sweetened whipped cream.  This is hands down my favourite all time summer pie.  Yum!  Happy summer everyone!

 

Fresh Strawberry Pie

  • 1 pre-baked 9″ tart shell or 24 small tart shells
  • 1 1/2 quarts of strawberries (about 6 cups), rinsed and hulled
  • 1 1/4 c sugar
  • 1 tbsp. corn starch
  • 2 tbsp. lemon juice
  • 1 pkg clear gelatin (or 1 tbsp.)
  • 1/4 cup cold water
  • 1 cup heavy whipping cream
  • 1 tbsp. powdered sugar

1.  Place 4 cups of whole berries into the pie shell (or however much of a quart that you can neatly fit).

2.  Place gelatin in the cold water and let it sit while you prepare the filling.  Crush the rest of the berries and place them in a small pot.  Add sugar, lemon juice and corn starch.  Cook on medium heat until mixture begins to thicken, stirring often.  Remove from heat and add gelatin mixture.  Mix well.  Poor over berries in shell.  Chill until set.

3.  Whip the heavy cream and powdered sugar with a hand mixer until soft peaks form (best to use a chilled bowl).  Serve with the pie.

13 Comments

Filed under Pie

Peach Fritters

My dad is a great story-teller.   It’s something that I love about him and a bond that we share.  I love to hear the stories of his childhood in a small fishing village.  I love to hear stories about my ancestors and my heritage.  And I appreciate every one of them because they make the generations past seem real to me.

This year for my birthday he gave me the best gift.

He gave me an old cookbook that was my great-grandfathers.  My father is named after him and he died in 1927 in an accident.  He was a cook on a tug boat and my grandmother got this book when they went to retrieve his body and belongings.   It just made me feel so much more that cooking must be in my genes.   That I’m doing the right thing.

I decided to try the recipe for Fruit Fritters that was in there.  I love how some of the pages are marked with pencil and some have drops of  whatever on them.

I wonder, did he make the Fruit Fritters?

On my card my dad said that my great-grandfather would have been proud of the work I have done in the kitchen.

Gosh, that is just the best gift isn’t it?

For my fritters I used peaches.  It’s peach season around here and they are big and juicy and so sweet.  Apples would be good too.

Peach Fritters

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp grated nutmeg
  • 1/2 tsp cinnamon
  • 1 cup milk
  • 2 eggs
  • 4-5 medium peaches, peeled and sliced into 1 inch slices
  • powdered sugar for dusting

1.  Sift dry ingredients together.  Add milk and eggs and mix until smooth.

2.  Heat canola oil to 350° in a deep pan or fryer.  Batter peach slices and gently drop into oil.  Fry for 3-5 minutes.  Dust with powdered sugar.  Best eaten warm.

23 Comments

Filed under Breakfast, Extra Special, Scones and Breads

Chocolate Love

I have to tell you right off that I think I may have discovered the best chocolate frosting ever this week-end….

***squeal!!***

Like, if I could marry a frosting this would be the one.

If I could bathe in a frosting this would be the one.

Don`t judge me… this stuff is so darn chocolatey and rich and delicious.  Ruffled on top of a moist dark chocolate cake.   With a fresh and sweet strawberries on top?

You know you want it….

I thought I would give this recipe a whirl because my usual chocolate frosting just isn’t fudgey and chocolatey enough for me sometimes.  This is melted Belgian chocolate and cocoa whipped together with icing sugar and butter.

You had me at melted Belgian chocolate…..

I swirled some on top of my cupcakes and used some to make little tiny trifle cups.  These are just plastic wine cups that I layered with a cupcake, some icing and some diced berries.  Perfect to bring out to the patio after dinner.

Make it.  Then e-mail me right away and tell me that without a doubt this is the best chocolate and cupcake combo you have ever had.  Enjoy!

Dark Chocolate Cupcakes

*adapted from What The Fruitcake?

Makes 24 cupcakes

3/4 cup strong hot coffee

3/4 cup dark cocoa

3/4 cup unsalted butter, room temperature

2 cups brown sugar

3 large eggs, room temperature

2 1/2 cups flour

1 cup buttermilk, room temperature

1 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 tsp vanilla extract

2 tbsp mayonnaise, room temperature

Preheat oven to 350°.  Line cupcake pans with 24 cupcake liners

1.  Whisk together coffee and cocoa in a small bowl and set aside.  Sift together flour, baking soda and baking powder in another small bowl and set aside.  Measure out buttermilk and mix with vanilla extract and set aside.

2.  In a large bowl cream together butter, sugar and salt.  Add eggs, one at a time, beating each egg in thoroughly and scraping the side of the bowl before adding the next egg.  Add 1/3 of the flour mixture to the egg mixture and mix until combined.  Add 1/2 of the buttermilk and mix until combined.  Repeat, ending with the last of the flour mixture.  Add the cocoa and coffee mixture and mix until thoroughly combined.  Fold in mayonnaise.

3.  Divide equally into prepared cupcake liners.  Bake for 16-18 mins or until a toothpick inserted comes out clean.  Allow to cool thoroughly on wire racks before frosting.

Dark Chocolate Frosting

from Martha Stewart

1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder

  •                                         1/2 cup plus 1 tablespoon boiling water
  •                                         2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
  •                                         3/4 cup confectioners’ sugar, sifted
  •                                         1/4 teaspoon salt
  •                                         1 1/2 pounds best-quality semi sweet chocolate, melted and cooled (I used Callebaut Bittersweet)

 1.   Combine cocoa and the boiling water, stirring until cocoa has dissolved.   Beat butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.

This icing can be stored in the fridge for about a week.  Bring to room temperature and beat until smooth again.

58 Comments

Filed under Cup Cakes, Fondant and Icing