ESPRESSO SHORTBREAD COOKIES WITH IRISH WHISKEY GLAZE

I saw this in today's Chicago Tribune's "Good Eats" section...and these do look like "good eats"! The richness of the cookies makes the espresso and whiskey great additions. There aren't too many ingredients and only 30 minutes to make...and only a little over 200 calories a piece.

Ingredients:

Cookies:

2 sticks of unsalted Irish butter, room temperature

3/4 cup sugar

1/2 tsp coarse salt

2 cups flour

1 tbl ground espresso or coffee

Glaze:

1/4 up sugar

1/4 cup Irish Whiskey

2 tbl butter

Preheat oven to 325 degrees

For cookies, stir together butter, sugar and salt in a bowl. Mix in about half the flour and the espresso. Stir in the remaining flour and combine thoroughly. Using damp fingers, press into two buttered 8 inch round cake pans, (or 8" baking pan). Bake on the center rack of the oven for 30-35 minutes. Remove from the oven and immediately cut each pan into 8 wedges, but leave in the pans. Let cool.

For glaze, pour sugar and two tbls of whiskey into a small saucepan. Heat to a boil over high heat and boil rapidly 1 minute. Remove from heat and whisk in butter. Whisk in remaining 2 tbl whiskey. Let set to thicken slightly about one minute. Spoon over shortbread cookies. When the glaze sets remove the cookies from the pan.

GREAT WITH SOME IRISH COFFEE!

ENJOY!

IRISH WHISKY COFFEE BROWNIES

You gotta love being Irish when you can create a recipe with whisky, chocolate and coffee. These are so moist and delicious with whisky in both the brownies and the glaze topping. Makes about 36 brownies, perfect for your holiday party.

Ingredients:

1-1/4 cup sugar

3/4 cup unsalted butter

1/2 cup unsweetened cocoa powder

2 eggs

1 tsp vanilla

1-1/2 cup flour

1 tsp baking powder

1/4 tsp baking soda

3/4 cup milk

1/4 cup Irish Whisky

2 tbl instant coffee crystals

1 cup chopped walnuts

2-1/2 cups sifted powdered sugar

2 tbl unsweetened cocoa powder

1 tbl Irish Whisky

1-1/4 vanilla

3-4 tbl brewed coffee

walnuts for topping

Preheat oven to 350 degrees

Heat sugar, butter and 1/2 cup cocoa powder in a saucepan until butter melts. Remove from heat and add eggs and 1 tsp vanilla. Stir to combine.

Stir flour, baking powder and baking soda in a bowl. In another bowl combine milk, 1/4 cup whisky and coffee crystals. Add flour mixture and milk mixture alternately to the chocolate mixture until all combined. Stir in nuts and pour into a greased 13 x 9 x 2 pan. Bake for 15-20 minutes until toothpick comes out clean. Place on wire rack to cool.

For glaze, stir together powdered sugar, 2 tbl cocoa powder, 1 tbl Irish Whisky, 1-1/4 tsp vanilla. Stir in 3-4 tbl of brewed coffee until you get a drizzle consistency.

Drizzle over brownies and add walnuts if you like.

POT O' GOLD!

ENJOY!

VALENTINE DAY DESSERT - COCOA-PECAN COOKIES

Got to be quick..off to a black tie charity event...hope my husband buys me something sweet (not this kinda sweet) at the silent auction!!!

These are nice and crispy with a touch of butterscotch

Ingredients:

1-1/3 cup flour

3 tbl unsweetened natural cocoa powder

1/2 tsp baking soda

10 tbl unsalted butter, melted and cooled

1/3 cup brown sugar

1/3 cup sugar

2 tbl + 2 tsp light corn syrup

2 tbl whole milk

1 tsp vanilla

1 cup chopped walnuts or pecans

1/2 cup bittersweet chocolate chips

salt

Preheat oven to 325 degrees

Whisk together flour, cocoa, baking soda and 1/2 tsp salt in a medium bowl. Stir butter and next 5 ingredients in another medium bowl until smooth. Stir in flour mixture then nuts. Cover and chill until firm at least 4 hours. This can be made a day ahead but keep chilled.

Place one oven rack in top third of oven and one at bottom third. Line baking sheets with parchment paper. Roll 2 tbl fulls of dough to form balls and place on baking sheet. Flatten a bit. Bake two pans for 8-10 minutes and reverse their place on the racks both top and bottom about half way through the cooking process. Move cookies to a rack to cool.

Meanwhile melt chocolate chips in the microwave and drizzle the chocolate over the cookies....oh my.....and let cool for about 30 minutes.

VALENTINE'S DAY SOON!

ENJOY!

VALENTINE DAY DESSERTS - BEST EVER BROWNIES

Valentine's Day...well my husband and I don't celebrate it...think it's a bit foolish....and I don't eat desserts so this is a tough blogging time for me.....so I have asked for help today from Bon-Appetit Magazine. My husband and kids love brownies. I cheat and make them from the likes of Betty Crocker or Duncan Hines boxes, but this recipe seems like a true winner and it is Bon Appetit's Best Ever!!!!! Described as the best ever - fudgy in the middle and chewy on the outside with a shiny crackly top.....sounds great to me!

Ingredients:

10 tbl unsalted butter, cut into 10 pieces
1-1/4 cup sugar
3/4 cup natural unsweetened cocoa
1 tsp vanilla extract
2 large eggs, chilled
1/3 cup + 1 tbl unbleached all purpose flour
1 cup walnut pieces
salt
non-stick spray
tin foil

Preheat oven to 325 degrees

Position oven rack to bottom third of the oven. Line an 8 x 8 baking dish with tin foil pressing firmly along the sides and leaving a 2 inch overhang. Coat the foil with non-stick spray.
Melt butter in a sauce pan over medium heat. Continue cooking until the butter stops foaming and browned bits form at the bottom, stirring frequently. Remove from heat and immediately add sugar, cocoa, 2 tsp water, vanilla and 1/4 tsp salt. Stir to blend. Let cool 5 minutes, but it will still be hot. Add eggs to mixture one at a time beating vigorously to blend after each one. When it looks shiny and thick add flour and stir until blended Beat vigorously for 60 strokes. Stir in nuts. Transfer to coated dish.
Bake until toothpick inserted in the center comes out almost clean about 25 minutes. There can be crumbs on the pick. Cool on a rack. Using the foil overhang lift the brownies out of the pan. Cut into 4 strips and each strip to 4 brownies. They can be made 2 days ahead and stored in an airtight container.


IT'S CHOCOLATE TIME!
ENJOY!

RESOLUTION WEEK - ORANGE PUDDING

One half cup serving is only 177 calories!!!!! YUMMY! The fresh citrus adds such great flavor this is so light and refreshing. Perfect end to a nice low calorie day!

Ingredients:
1/2 tsp grated tangerine rind
1/2 tsp grated orange rind
1 cup fresh tangerine juice
1 cup fresh orange juice
1 tbl fresh lemon juice
3 tbl sugar
3 tbl cornstarch
1/4 tsp salt
1 tsp unsalted butter
1/4 cup heavy cream

Combine sugar, tangerine rind and orange rind in a sauce pan and crush with a wooden spoon. Stir in tangerine juice, orange juice, cornstarch and salt and stir well. Bring to a boil stirring constantly for 2 minutes until thickened. Remove from heat and add butter and lemon juice. Pour pudding in a bowl, cover with plastic wrap and chill.

Place cream in a bowl and whip with a mixer until stiff peaks form. Fold half the cream into the pudding and spoon 1/2 cup of pudding in a serving bowl and top with whipped cream. Sprinkles are optional.

DESSERT TIME!
ENJOY!

NEW YEAR'S EVE PARTY - WALNUT SPICE TARTS

And now for dessert!!!!! Yet another quick dish that can be made several hours ahead. Just reheat at about 400 degrees for a few minutes to freshen it up before serving.

Ingredients:

1/2 stick of butter, room temperature

1/3 cup honey

2 tbl sugar

1-1/2 tsp cinnamon

1 tsp ground ginger

1 large egg

1 cup chopped walnuts

pinch of salt

1 sheet puff pastry thawed

Place oven rack in the center of the oven and preheat to 400 degrees. Line a baking sheet with parchment paper.

In a food processor, combine butter, honey, cinnamon, sugar, ginger and salt until smooth. Add the egg and pulse until combined. Add the nuts and pulse until walnuts are chopped. Don't over blend so the mixture becomes a paste - you want a crunch.

Cut the pastry sheet to make two strips about 9 x 4 inches. Roll one strip to 15 x 6 inches. With a fork make some holes in the entire surface and place on baking sheet. Spread half the nut mixture in the center and push out to within 1/2 inch on the long edges of the sheet and all the way to the end of the short sides. Fold the bare 1/2 inch over the mixture and press firmly to stick. Crimp a border with the edge of a knife. Repeat with second sheet.

Bake until the filling looks slightly dry on top and the pastry is golden brown - about 20 minutes. Slide the tarts on a rack to cool. Cut into strips and serve slightly warm.

Great with nice glass of Port!

ENJOY!

ALMOND BRITTLE

Brittle is so easy to make and everyone loves it. You can make it a week ahead and store in an airtight container so it doesn't get in the way of all your other party plans. It is a great alternative to cakes, pies etc.

Ingredients:

2-1/2 cups sugar

3/4 cup water

2 tbl unsalted butter

1 cup whole almonds toasted, cooled and roughly chopped

oil for greasing baking sheet

Grease a baking sheet.

In a saucepan, add sugar making sure it doesn't stick to the sides of the pan. Add water and stir making sure the sugar is all incorporated in the water. Then turn heat on to high and boil until it turns a light brown about 10 minutes. Remove from heat and stir in the butter until melted. Stir in the nuts and pour mixture evenly on baking sheet. Let cool.

Break the brittle into single serving pieces and place on a serving platter....it will be gone in minutes!!!

ENJOY!

AUTUMN FRUIT CRISP

This is a perfect fall dessert. All the ingredients are readily available. The topping can be made about 4 days ahead and you can bake it a day ahead and reheat. It makes a dinner party a bit easier when you have so many other details relating to the rest of the meal to worry about.

Ingredients:

For the topping:

1-1/2 cups flour
1 cup sugar
3/4 cup rolled oats
1 cup cold unsalted butter, cut into chunks

In a mixer with a flat attachment, combine all ingredients and mix on low until large crumbs form and then refrigerate in a container with a tight lid.

For the Filling:

6 firm pears peeled and cubed
4 small oranges peeled and sectioned
1 cup dried apricots
1 cup dried cherries
1/2 cup orange juice
1/2 lemon, juiced
1/2 cup sugar
1 tsp cinnamon
1/4 cup flour
dash of vanilla

Preheat oven to 375 degrees

Mix the pears, oranges, apricots, orange juice, lemon juice, sugar, vanilla and cinnamon. Slowly add flour and mix well. Let stand for about 10 minutes to let combine. Grease a dozen ramekins and pour fruit mixture in and add topping. Place ramekins on a baking sheet.

Bake until bubbling and brown, about 40 minutes. Remove and let cool to room temperature to let them settle. When your guests are finishing their dinners, heat the crisps at 300 degrees until hot for about 20 minutes.

A great addition is a big scoop of ice cream!!!!!
ENJOY!

GINGER LEMON BARS

You all know I am not a big dessert fan, but I do love a creamy, tart, tangy lemon bar. The addition of the ginger adds a nice spice, but if you are not a ginger fan, you can just leave it out.

Ingredients:

1 cup plus 2 tbl flour

1-3/4 cup plus 1 tsp confectioners' sugar

1 tbl finely grated lemon zest

1/2 tsp plus a pinch ground ginger

salt

1/2 cup cold unsalted butter cut into small pieces and some to grease pan

1/2 tsp baking powder

3 large eggs room temperature

6 tbl fresh lemon juice

Preheat oven to 350 degrees

Place oven rack in the center and grease an 8 inch baking pan.

Whisk together 1 cup flour, 1/4 cup confectioners' sugar, lemon zest, 1/2 tsp ginger and a pinch of salt. Cut the butter into the mixture with a pastry attachment to your mixer or use two knives. The dough should be in small balls the size of peas. Knead it in the bowl until it just comes together. Put it in the baking dish and press it evenly over the bottom of the pan. Bake about 20 minutes until it is a light golden brown. Let it cool.

Whisk together 1-1/2 cups confectioners' sugar, 2 tbl flour, baking powder and a pinch of salt. In another bowl beat eggs until they have tripled in volume are pale yellow and fluffy. Add sugar and flour mixture and beat on low until combined. Add lemon juice and beat until smooth. Pour over the cooled crust. Bake until the filling is just set in the center about 18-20 minutes. Let cool completely.

Just before serving, stir 1 tsp confectioners' sugar and the pinch of ginger together. Sift the mixture over the top of the bars. Very pretty presentation!

Easy make ahead dessert!

ENJOY!

VOODOO DOUGHNUTS, PORTLAND OR

This Portland, OR landmark creates the Best, "CRAZIEST" doughnuts in all the world!

Ken Pogson and Tres Shannon had been wacky friends for a long time and wanted to open a business together. They are funky so their dream business was funky. Then reality became their dream...a funky doughnut shop!

Crazier still, neither one knew how to make a doughnut. After travels, to LA to learn from some of the best, their own creations have been highlighted on many Travel Channels including most notably Anthony Bourdain's No Reservations in which he went back days later for seconds.

Their signature VooDoo Doughnut is the Gingerbread Man shaped doughnut with a pretzel stick stabbed in its abdomen and red jelly "blood" filling. Most people I know gravitate to the bacon maple bar (shown above) which is topped with strips of fried bacon. They make doughnuts with toppings of Fruit Loops, Oreo's, peanut butter and chocolate chips to name a few. The menu changes as much as their funky minds will allow.

There have a "Tex-Ass" challenge to anyone who can eat a glazed doughnut the size of 6 full-size doughnuts in 80 seconds or less...if you can It's Free!

And for you Vegans, they have a variety for you as well.

I will be there in a few weeks and plan a visit for sure and I don't even like doughnuts.

Right in the heart of "Old Town" Portland, if you go there...GO THERE!

ENJOY!

STRAWBERRY "CHEESECAKE" PARFAIT

Dessert...Dessert...Dessert!

I love cheesecake but am a little leery of making it from scratch and the whole "baking" thing.

This tastes just like cheesecake and you can use whatever sliced fruit or berries and roasted glazed nuts....sometimes I even substitute crushed biscotti cookies for the nuts...whatever you like!

It is a great make-ahead dessert too which I need since I am just not a baker or much of a dessert fan. This makes about 4 servings so adjust the ingredients for your crowd.

Ingredients:

2 ounces Brie cheese, room temp

3 ounces cream cheese, room temp

2-3 tbl sugar

1 tsp lemon juice

2 cups sliced strawberries

1/2 cup butter-toffee glazed sliced almonds (bulk section of your grocery)

drizzle of honey (optional)

Discard the rind of the Brie cheese. In a medium bowl beat Brie, cream cheese, sugar and lemon juice until almost smooth.

In a parfait glass divide about half the strawberries in the bottom of the glasses. Top with the cheese mixture and then sprinkle with almonds. Repeat this and if you want, drizzle some honey on the top.

And just for GRINS...costs about $3.50 per person and only has 250 calories per person!!!!!

ENJOY!

CHOCOLATE CHIP PEANUT BUTTER COOKIES

All of you know, I am not a big sweet lover..but these have a twist! Really a twist I can go for.....chopped Butterfingers with the chocolate chips - unbelievable!!!

This recipe calls for "no-stir" peanut butter, which are mostly the organic brands because they don't separate, but if you have chunky peanut butter it will do just fine.

Ingredients
1-1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
2/3 cup chunky peanut butter
1 stick unsalted butter, room temp
1/3 cup, plus 1/4 cup sugar
1/3 cup packed brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup semi-sweet chocolate chips
1 chopped Butterfinger bar

Preheat oven to 375 degrees

Line a baking sheet with parchment paper. (This makes two sheets so you can do them one at a time or together. If together put one rack in top third and one bottom third or make one at a time in center rack). Whisk flour, baking powder and salt in a medium bowl. In another bowl beat peanut butter, butter, 1/3 cup sugar and brown sugar until smooth. Beat in egg and vanilla extract. Then slowly beat in flour mixture. The dough should be a bit crumbly. Stir in the chips and chopped Butterfinger.

Place the remaining sugar in a small bowl. Roll the dough into about 1-1/2 tbl balls. Roll the balls in the sugar bowl and place on baking sheet 1 inch apart. Using a flat bottom glass, press into 1/3 inch thick rounds.

Bake until edges are golden brown about 15 minutes. If you are using both racks, reverse baking sheets halfway through baking process. Let cool....or don't...YUM!!!!

Can anyone say BIG GLASS OF MILK!
ENJOY!

SEASONAL BERRY DESSERT

As you know by now, I am not much of a dessert lover. However, when berries are in season, there is nothing better to add to the end of a meal than a nice concoction mixing the wonderful varieties together. If you don't like blueberries, yes Mother I am talking about you, then just substitute more of the others. This makes about 4-6 servings depending on how large you make them so just make sure in the end you have about 7 cups of mixed berries.

Ingredients:

1/2 vanilla bean

1/4 cup granulated sugar

1 pint fresh raspberries

1 pint fresh strawberries

1 pint fresh blackberries

1/2 pint fresh blueberries

For the Sauce:

Split the vanilla bean in half lengthwise with a sharp knife. Scrape out the seeds and put them in a small pan. Add the sugar and about 1/4 cup of water. Simmer syrup over medium heat until the sugar dissolves. Reduce heat to low and cook about 7 minutes then strain and let cool and refrigerate until completely chilled.

Rinse all your berries and let them dry. Cut the strawberries in quarters so all berries are about the same size. Just before serving combine all the berries in a serving bowl and add enough vanilla syrup to lightly coat them. Toss gently.

You can add a small scoop of french vanilla ice cream if you like!!!!!!!!

So simple and elegant!

ENJOY!

IT'S MARGARITA WEEK - MARGARITA CUPCAKES

Yes, you read this correctly..Margarita Cupcakes.....

Could be the strangest thing I have blogged to date but seemed far too interesting to omit.

The recipe comes from the website advertising Margarita Texas Mix and actually sounds delicious even though I am not a cupcake fan...oh hell..there's alcohol in the recipe so of course I would LOVE them!

Ingredients:

Cupcakes

9 oz of Margarita Texas Mix

3 oz clear tequila

3/4 oz Grand Marnier

1 box white cake mix

3 large egg whites

3 tbl canola oil

1 tbl sangria

Lime Buttercream Icing

2 sticks unsalted butter (room temp)

5-6 cups powdered sugar

2 tbl fresh lime juice

1 tsp grated lime zest

pinch of salt

Lime slices for garnish

Preheat oven to 350 and place paper cupcake liners in 2 cupcake baking pans (makes 24)

CUPCAKES: Whisk together margarita mix, tequila and Grand Marnier in a bowl. Measure out and reserve 1-1/4 cups for this recipe.

POUR THE REST OVER ICE AND DRINK WHILE CUPCAKES BAKE!

In a large bowl blend cake mix, egg whites, oil, 1 tbl of lime zest and reserved margarita mix. Blend on low for about 30 seconds then on high for 2 minutes. The batter will still be a bit lumpy.

Spoon batter 3/4 full into 24 cupcake tins. Bake 20-25 minutes until toothpicks come out clean. Remove to a rack and completely cool.

ICING:

Place butter in a bowl and beat until it's fluffy. Add 5 cups of powdered sugar, salt, lime juice and 1 tbl lime zest. Mix until creamy. You may want to add more powdered sugar to make it creamy and good for frosting. Ice the cupcakes and garnish with a lime slice.

I know...REALLY!!!!!????

ENJOY!

STRAWBERRIES AND BUTTERMILK ICE AND BALSAMIC VINEGAR

It's definitely berry season!!!! I am not much of a fruit person, but fresh ripe berries are addictive for me.

This recipe, made notable by Napa pastry chef Deanie Fox, combines the berries with a granita. Making a granita is very simple but time consuming. From beginning to end this dessert takes a little more than 3 hours, but most of the time is spent waiting for the granita to freeze. Very much worth the wait, so plan ahead.

Ingredients:

3-1/2 Tbl sugar
1-1/2 Tbl fresh lemon juice
1 cup lowfat buttermilk
1 pint strawberries cleaned and quartered
1/2 tsp grated lemon zest
1 tsp aged balsamic vinegar
sprigs of fresh tarragon for garnish

In a bowl, whisk 1-1/2 Tbl of sugar and 1/2 Tbl lemon juice until the sugar is dissolved. Whisk in the buttermilk and pour into a shallow baking dish. Freeze until firm, whisking every 30 minutes for about 3 hours.

In a bowl, toss strawberries with 2 Tbl sugar and 1 Tbl lemon juice. Add the lemon zest and vinegar. Let stand for 30 minutes.

Spoon the berries and any juices into glasses. Using a fork, scrape the buttermilk granita into fluffy crystals and spoon over the strawberries. Garnish with the tarragon.

Very refreshing in the hot summer weather!
ENJOY!

APRICOT-CHEESECAKE FROZEN POPS

ARE YOU HOT YET?

So I have been very busy trying to get my yard in shape so I can go to Maine to get THAT yard in shape...aaauuugggh!

The humidity is unbearable, but that is the Midwest...and I have to cover up head to toe to ward off rashes from plants that obviously hate me and gnats that love to bite me....doesn't this sound like the perfect day?

These super easy frozen pops are soo refreshing...gotta have them.

You'll need a rubber muffin pan or rubber frozen ice pop tray. Rubber is the key because you can just bend the pans to get these to literally POP out. You will also need wooden sticks or plastic spoons.

Ingredients:

1 (15 ounce) can unpeeled apricot halves in light syrup, drained

2 (6 ounce) cartons of French vanilla or vanilla low fat yogurt

3 tbl honey

1 tsp lemon juice

1/4 tsp vanilla or almond extract

2/3 cup finely crushed shortbread cookies (about 10)

In a food processor, mix drained apricots, yogurt, honey, lemon juice and vanilla until smooth. Add cookies and pulse until combined.

Pour or spoon mixture into nine 3-4 ounce plastic freezer ice pop molds or seven to eight 3-5 ounce plastic muffin cups. Cover each with a piece of foil. Using a sharp knife, make a slit in the top of the foil and insert a wooden stick or plastic spoon. The foil will hold the sticks or spoons upright.

Freeze for 4 hours or until firm. Remove from freezer about 10 minutes before serving and POP them out of their molds!!!

So refreshing!

ENJOY!

BLUEBERRY CRISP

I am trying to be good to all you "sweet-toothed" people following my blog....even though I am not much of a sweets fan. I do like crisps and cobblers with some nice ice cream!!!! When blueberries are in season there is nothing better!

Ingredients:

6 cups fresh cleaned blueberries

1/2 cup sugar

1-1/4 cups flour

2/3 cups brown sugar

10 tbl cold unsalted butter divided

heavy cream

pinch of salt

Preheat oven to 350 degrees

In a bowl toss the blueberries with the sugar then transfer to a 13 X 9 baking dish. Combine flour, brown sugar and salt. Add the butter to the flour mixture a few tablespoons at a time and slice using two table knives. The mixture should look coarse and crumbled. Sprinkle the mixture on top of the blueberries and bake until berries are bubbling and topping is brown. Cool for about 15 minutes.

Serve warm or at room temperature with some heavy cream poured on top and a big scoop of ice cream!!!

ENJOY!

RASPBERRY LEMON CHEESECAKE BARS

You know I am not much for dessert, but I do love cheesecake.....I love anything with cheese!!!!! This is very easy, but has to be refrigerated for about 3 hours after cooking so plan ahead. It can certainly be made a day ahead. Add a few fresh raspberries on the side as a garnish.

To lighten it up you can substitute low fat graham crackers and low fat cream cheese for the real thing. Though I always say if you are eating dessert...GO FOR IT!

Ingredients:

CRUST
9 graham crackers
4 tbl unsalted butter (melted)
2 tbl sugar
dash of cinnamon
butter for greasing pan

FILLING
16 oz cream cheese at room temperature
2 eggs
1 large or 2 small lemons zested and juiced
1/2 cup sugar
1-1/2 cups fresh raspberries
powdered sugar for garnish

Preheat oven to 350 degrees

Crust: Grease the bottom of a 9 x 9 pan with butter. Place a piece of parchment paper into the pan and press down at the corners and bottom. Blend the sugar, cinnamon and graham crackers until the texture of bread crumbs. Add melted butter and blend until smooth. Pour into the lined pan and pat down until evenly spread into the pan. Bake 10-12 minutes until golden and remove and set aside.

Filling: Blend cream cheese, eggs, lemon zest, lemon juice and sugar until smooth. Pour batter onto cooled crust and cover with raspberries.
Bake 35 minutes until center is a bit jiggly. Remove from the oven and completely cool on the counter and then refrigerate for 3 hours. Once set, remove from pan by pulling up the parchment paper and slice into squares. Dust with powdered sugar and serve.

This is a beautiful presentation and is an easy "make-ahead" dessert!
ENJOY!

GOOEY CREAMY CHOCOLATE CUPCAKES

Well fans, let me set the record straight. I don't eat dessert....sorry...I know it is insane, but I am just not a big fan. I like a good cheesecake with fresh berries, but I do not like the taste of chocolate. Now you are scratching your head looking at this picture and asking why I would blog chocolate...

Well, my husband LOVES chocolate and we have made these for a number of parties and some guests MUST eat one even before dinner. We take a bit of an easy route by using boxed cake mix, but if you have a scratch recipe for cake/cupcakes by all means go with that. I think the secret is to buy a boxed cake mix that you know is moist and creamy. We make the cupcakes by package directions and let them cool.

In the meantime we make the whipped cream.

Ingredients:

1 cup heavy whipping cream

2 tbl sugar

1 tsp vanilla

In a mixer whip the heavy cream until it begins to form peaks. Add sugar and vanilla and beat until firm. When the cupcakes have cooled, put the whipped cream in a pastry bag with a long pointed tip. Simply make an incision in the top of the cupcake and squeeze the bag and you will see them plump up with a great cream filling.

At this point, the world is your oyster. Most people like them topped with some of the whipped cream, but my daughter likes a cake style frosting and even at age 23 likes sprinkles and other cute "children's" toppings.

These are so easy and great for someone like me who could never be a pastry chef. I will try to add more desserts but I may need a reminder!

ENJOY!

FRUIT WITH YOGURT AND GRANOLA DRESSING

THE SUN IS OUT!!!!!!!

Weather man says highs in the 50's!!!!!

Time to break out the first spring recipe...and the simplest ever!

Yogurt and Granola Dressings:

8 oz of plain yogurt

2 tsp lemon juice

1 tsp honey

3/4 tsp pure vanilla extract

1/4 tsp cinnamon

1/4 tsp nutmeg

2 cups good fresh granola

Combine all ingredients except granola in a bowl keep cool. Pour granola in a small serving bowl with a serving spoon.

The key to this recipe is the fruit. The freshest berries are best combined with a nice melon selection. If you are using bananas slice them and put them in a little citrus juice (lemon or orange) so the bananas don't discolor.

To serve pour fruit into a serving bowl, pour yogurt dressing in another and the granola in another. Let your guests combine the three as they like. Great for brunch, lunch or a nice refreshing dinner dessert.

ENJOY!