BLACKBERRY & GINGER TRIFLE

Oh help me... This is one of the yummiest desserts I have had in a while. Some friends came over for a dinner party and brought this dessert. It looks, tastes and sounds super fancy but it's oh-so easy!

BLACKBERRY & GINGER TRIFLE

1 piece fresh ginger (3 inches long), peeled and roughly chopped
3/4 cup sugar
1 store-bought pound cake (12 to 16 ounces)
2 cups cold heavy cream
2 packages (6 ounces each) fresh blackberries

In a small saucepan, combine ginger, 1/2 cup sugar, and 1/2 cup water.  Bring to a boil, and stirl until sugar disolves.  Cover pan and remove from heat; set aside to steep, at least 20 minutes and up to 1 hour.  (The longer the syrup steeps, the stronger the ginger flavor will be.  I allowed to steep for 45 minutes.)

With a serated knife, cut pound cake into 1-inch thick slices; lay slices on a piece of waxed paper (for easy cleanup.)  With a brush, dab slices on both sides with syrus, leaving chopped ginger behind; use all the syrup.  Cut slices into cubes.

Whip the cream with the remaining 1/4 cup sugae until soft peaks form.  In alternating layers, arrange cake cubes, whipped cream, and blackberries in 8 serving glasses or dishes (or one large, deep serving ish, preferably glass).  Chill until ready to serve, at least 30 minutes and up to overnight.

Source: Martha Stewart

MINT JULEP SWEET TEA

Kentucky Derby Party anyone???

MINT JULEP SWEET TEA

Combine 1/2 cup loosely packed fresh mint leaves; 1 lemon, sliced; and 2 Tbsp. sugar in a 2-qt. pitcher.


Press mint leaves against sides of pitcher with back of spoon to release flavors. 


Stir in 3 cups cold Southern Sweet Tea (below) and 1 cup bourbon. 


Serve over crushed ice.  

SOUTHERN SWEET TEA

3 cups water
2 family-size tea bags
1/2 to 1 cup sugar
7 cups cold water

Bring 3 cups water to a boil in a saucepan; add tea bags. Boil 1 minute; remove from heat. Cover and steep
10 minutes.

Remove and discard tea bags. Add desired amount of sugar, stirring until dissolved. Pour into a 1-gal. container, and add 7 cups cold water. Serve over ice.

Thanks Ballard Designs for this great recipe!

ENJOY!

GOVERNOR'S MANSION SUMMER PEACH TEA PUNCH

GOVERNOR'S MANSION SUMMER PEACH TEA PUNCH

Makes: 2 gal.   
6 family-size tea bags
3 cups loosely packed fresh mint leaves
2 (33.8-oz.) bottles peach nectar
1 (12-oz.) can frozen lemonade concentrate, thawed
1 cup Simple Sugar Syrup
1 (2-liter) bottle ginger ale, chilled
1 (2-liter) bottle club soda, chilled
Garnishes: fresh peach wedges, kumquat slices

Bring 8 cups water to a boil in a medium saucepan; add tea bags and mint leaves. 

Boil 1 minute; remove from heat. Cover and steep 10 minutes.

Discard tea bags and mint. Pour into a 1-gal. container; add peach nectar, lemonade concentrate, and Simple Sugar Syrup. Cover and chill 8 to 24 hours.

Pour chilled tea mixture into Beverage Jar. Stir in ginger ale and club soda just before serving. Serve over ice

Simple Sugar Syrup

Makes: 2 gal.

2 cups sugar

Bring sugar and 1 cup water to a boil in a medium saucepan over medium-high heat. Boil, stirring occasionally, 4 minutes or until sugar is dissolved and mixture is clear.

Cool to room temperature (about 30 minutes). Store in an airtight container in refrigerator up to 1 week.

Thanks Ballard Designs for this great recipe!!!

ENJOY!

LIGHTENED UP COCNUT CAKE

I found this recipe from Dashin Dish and am so excited to make it for Easter this year!  Thanks Katie for another great recipe!  :)

LIGHTENED UP COCNUT CAKE

Source: Dashing Dish

• Coconut Cake

1 Box vanilla cake mix (You could use sugar free cake mix, or gluten free if you are sensitive.)
1 Tbs Coconut extract
1 (20 oz) Can no sugar added crushed pineapple, (do not drain)

• 
  
• Whipped Coconut Frosting

1 Cup Cold skim milk (or milk of choice)
1 Vanilla sugar free pudding mix (small size box)
1 (16oz) Container light cool whip (or Truwhip)
1 Tbs Coconut extract
Topping: Shredded coconut for garnishing (I used non-sweetened Bob Mill’s coconut)

1. Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick spray. Set aside.  In a bowl, mix together canned pineapple, vanilla cake mix, and coconut extract. Stir until batter is smooth. Divide batter between the two cake pans. Bake according to package directions, or until toothpick comes out clean.

2. Meanwhile, whisk together pudding mix and milk in a medium bowl until there are no lumps left. (Note: Start with milk in the bowl, and gradually add pudding mix while whisking continuously to avoid lumps forming in the pudding). Fold in cool whip. Refrigerate frosting until ready to frost cakes.

3. When cakes are completely cooled, frost cake, one layer at a time. Place each layer on top of each other, and sprinkle with shredded coconut if desired.

Servings: 12 Slices of Cake (or 24 cupcakes)

Calories: 190 per Slice (or 94 calories per cupcake)

Nutritional Breakdown: 3 g Fat, 37 g Carbohydrates, 2 g Protein per Slice (will vary slightly depending on cake mix used)

Weight Watchers Points Plus: 4 PP per Slice

PALOMINO'S TOMATO FETA RELISH

PALOMINO'S TOMATO FETA RELISH

Makes about 3 cups of relish

1 (14-ounce) can whole tomatoes in juice
crushed by hand with juice
1/4 cup extra-virgin olive oil
1/2 teaspoon minced garlic
Pinch kosher salt
1 tablespoon julienned fresh basil
2 tablespoons pitted and coarsely chopped Kalamata olives (several olives)
1 tablespoon finely diced red onion
2 tablespoons crumbled feta cheese
2 tablespoons red wine vinegar
Sliced ciabatta, for serving 1.

In a large bowl, stir together the crushed tomatoes, olive oil, garlic, salt, basil, chopped olives, onion, feta and red wine vinegar. Cover and refrigerate overnight to give the flavors time to marry. Stir again and taste, adjusting the seasonings and flavorings, if desired, before serving. Serve with sliced ciabatta bread.

NUTELLA PUPPY CHOW

NUTELLA PUPPY CHOW

1 jar (13 ounces) Nutella
6 tablespoons of unsalted butter (but don’t put the butter away you might need more!)
6 ounces semisweet chocolate chips (about half a bag that you would get in the baking aisle at a grocery store)
1 box Crispex or Chex cereal
Powdered Sugar

Separate the box of cereal evenly-ish into two 1-gallon storage bags.

In a medium saucepan, melt the Nutella, butter, chocolate chips over medium-low heat, stirring occasionally. (Make sure medium-low heat! You might be tempted to crank up the stove so that it will melt faster, but the chocolate will burn. I had mine at medium-high heat [bad!] and instead of turning nice and melty, the mixture clumped up into the consistency of play-doh. If this happens, you can add more butter [2-4 tablespoons], so that the mixture will thin out a little bit. Think… molten lava-like.)

Pour the melted mixture into the storage bags with the cereal. Zip up the bag real nice and tight, then gently “tumble” the bag to mix the cereal and chocolate mixture. This is where having a good melted mixture consistency helps out. For some reason my friends freak out when the Puppy Chow is clumped together in chunks, but hey guys, that’s where all the goodness is! You’ll need to kind of massage the bag to make sure all the cereal pieces get coated with chocolate and so that you can break down those “unwanted” goodness chunks (or just leave some chunks in… you can always pick those out and keep them for yourself…).

After about 5 minutes (Still kinda warm. Not hot. Not ice cold.) put a good amount of powdered sugar in there and “tumble” the bag again to get each piece nice and covered.

Open it up. Doesn’t look as nice as you’d like? Add more powdered sugar and repeat until JUST RIGHT.

Then ENJOY!

HELLO DOLLY BARS

 

HELLO DOLLY BARS

Graham Cracker Crust (usually calls for sugar and butter as well)

1 Can Sweetened Condensed Milk (low fat or regular)

Chocolate Chips, about 1 cup

Pecans, Chopped, about 1 cup

Coconut, about 1/2 cup

Preheat the oven to 350.  

Mix the graham cracker crust and press on the bottom of a 9 X 19 or 8 X 8 pan (the smaller pan will give you less bars but each will be thicker.)

Top with the entire can of sweetened condensed milk, spreading evenly over the crust.

On top of that add the chocolate chips, pecans and coconut evenly, using more or less of each to taste.

Bake for 30-45 minutes, or until the chocolate is melted and the crust is golden brown.

Once cooled, cut into bars and serve.

TEA CAKES WITH EARL GREY ICING

OH MY GOODNESS!  I am a sucker for all tea foods.  Throw in a chocolate cake and what could be bad about that!?

TEA CAKES WITH EARL GREY ICING

For the Cupcakes:

6 ounces bittersweet chocolate, chopped

2 sticks unsalted butter, cut into pieces

1 1/2 cups sugar

3/4 cup cake flour

1/2 teaspoon salt

4 large eggs

1/2 teaspoon vanilla extract

For the Icing:

1 cup sugar

4 large egg whites

1 teaspoon fresh lemon juice

Pinch of salt

2 bags Earl Grey Tea

Make the cupcakes: Preheat the oven to 350 degrees F. Line two 24-cup mini muffin pans with paper liners.

Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water).

Whisk until smooth, then remove the bowl; keep the water simmering in the saucepan. In another bowl, whisk the sugar, flour and salt; mix into the melted chocolate.

Add the eggs, one at a time, then whisk in the vanilla until smooth.

Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cakes spring back when touched, 15 to 18 minutes. Remove from the pans and cool on a rack.

Meanwhile, make the icing: Whisk the sugar, egg whites, lemon juice and salt by hand in the bowl of a stand mixer.

Empty the tea bags and add the loose tea to the bowl, then set the bowl over the saucepan of simmering water and whisk until the mixture is hot and the sugar dissolves, about 2 minutes.

Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until the mixture holds stiff peaks, about 5 minutes.

Transfer to a large resealable plastic bag, snip the corner and pipe the icing onto the cupcakes.

Source: Food Network

LEMON RICOTTA COOKIES

LEMON RICOTTA COOKIES

Cookies:

• 2 1/2 cups all-purpose flour 
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 1 (15-ounce) container whole milk ricotta cheese
• 3 tablespoons lemon juice
• 1 lemon, zested

Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

Directions 

Preheat the oven to 375 degrees F.

Cookies:


In a medium bowl combine the flour, baking powder, and salt. Set aside.


In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.


Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.


Glaze:


Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

NEIMAN MARCUS POPOVERS

NEIMAN MARCUS POPOVERS

3 1/2 cups milk
4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
6 large eggs, at room temperature
Strawberry Butter

Preheat the oven to 450°F (230°C).

Place the milk in a bowl and microwave on high for 2 minutes, or until warm to the touch. Sift the flour, salt, and baking powder together in a large mixing bowl.

Crack the eggs into the work bowl of an electric mixer fitted with a whisk and beat on medium speed for about 3 minutes, until foamy and pale in color. Turn down the mixer to low and add the warm milk. Gradually add the flour mixture and beat on medium speed for about 2 minutes. Turn the machine off and let the batter rest for 1 hour at room temperature.

Spray a popover tin generously with nonstick spray. Fill the popover cups almost to the top with the batter and place the popover tin on a cookie sheet. Transfer to the oven and bake for 15 minutes. Turn down the oven temperature to 375°F and bake for 30 to 35 minutes longer, until the popovers are a deep golden brown on the outside and airy on the inside.

Turn out the popovers and serve hot with strawberry butter.

The key to making great popovers is having the eggs and milk warm before mixing. It is also important to let the batter sit for an hour before baking it. Popovers do not freeze well, and pre-made batter has a tendency not to work properly the next day.

NEIMAN MARCUS STRAWBERRY BUTTER

This butter is the traditional butter served with the popovers at the Zodiac at Neiman Marcus.  Simply delicious and so easy!

1 1/2 cups butter, at room temperature
1 cup good-quality strawberry preserves

Place the butter in the work bowl of an electric mixer and beat on high until light and fluffy. Add the preserves and beat until well combined.

To serve, spoon or pipe the flavored butter into 2-tablespoon ramekins or onto side plates.

Serve with warm popovers.

Source: Neiman Marcus

BASIL ALMOND CHICKEN SALAD

 

BASIL ALMOND CHICKEN SALAD

1 cup diced chicken
sliced almonds
1/2 apple, diced
2 celery stalks, diced
fresh basil, chopped
1/4 cup mayo
salt and pepper to taste

Mix mayo, salt, pepper and basil together.  Add the remaining ingredients and mix all together.  Serve as a sandwich or with crackers.

SAVANNAH CHEESECAKE BARS

SAVANNAH CHEESECAKE BARS

 

Crust:

1 cup all-purpose flour
1/4 cup packed light brown sugar
1 cup chopped pecans
1 stick butter, melted

Filling:

2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 eggs
1 teaspoon pure vanilla or almond extract
Fresh berries and mint leaves, for garnish

Preheat oven to 350 degrees F.

Combine flour, brown sugar, pecans, and butter in bowl. Press dough into an ungreased 13 by 9 by 2-inch pan. Bake for 12 to 15 minutes or until lightly browned.

For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using a handheld electric mixer; add eggs and extract; beat well. Pour over crust. Bake for 20 minutes. Cool completely. Cut into squares before serving. Decorate tops with berries and mint leaves.

Source: Paula Dean

TRIPLE-DECKER STRAWBERRY CAKE

TRIPLE-DECKER STRAWBERRY CAKE

1 (18.25 oz) pkg white cake mix
1 (3 oz) pkg strawberry gelatin
4 large eggs
1/2 cup sugar
1/4 cup flour
1/2 cup finely chopped fresh strawberries
1 cup vegetable oil
1/2 cup milk
strawberry butter cream frosting
Garnish - Whole strawberries

Beat the cake mix and next 7 ingredients at low speed for 1 minute.  Scrape the sides and beat for another 2 minutes on medium speed.  Strawberries should be well blended into the batter.


Pour batter into three greased and floured 9" round cake pans.

Bake at 350 for 20 minutes, or until toothpick entered into center comes out clean.

Cool cakes on wire rack for 10 minutes.  Remove from pans and cool completely.

Spread the strawberry butter cream frosting between layers of cake, and then on the top and sides.

Optional: For larger cupcakes, pipe a small amount of frosting inside from the top.  Then pipe the frosting on top.

Source: Gail Morgan

STRAWBERRY CUPCAKES

It seems as though every afternoon around 3pm, I crave some sort of sweet.  Usually it's something with chocolate - chocolate cake, fudge or just a solid chocolate bar and a Dr. Pepper - but occasionally I crave something without chocolate, and still just as amazing!  Today I am dying for these strawberry cupcakes - they are the cutest little cakes and are the absolute perfect sweet to make for showers. 

STRAWBERRY CUPCAKES

1 (18.25 oz) pkg white cake mix
1 (3 oz) pkg strawberry gelatin
4 large eggs
1/2 cup sugar
1/4 cup flour
1/2 cup finely chopped fresh strawberries
1 cup vegetable oil
1/2 cup milk
strawberry butter cream frosting
Garnish - Whole strawberries

Beat the cake mix and next 7 ingredients at low speed for 1 minute.  Scrape the sides and beat for another 2 minutes on medium speed.  Strawberries should be well blended into the batter.

Line the cupcake pans with liners.  Pour the batter into the cups 2/3 full.

Bake at 350 for 20 minutes, or until toothpick entered into center comes out clean.

Cool cupcakes on wire rack for 10 minutes.  Remove from pan and cool completely.

Pipe the butter cream frosting on top of the cupcakes.

Optional: For larger cupcakes, pipe a small amount of frosting inside from the top.  Then pipe the frosting on top.

Source: Gail Morgan

CAKE BALLS

This is a recipe that I love because it is so versatile and can be made ahead (and is even better if it has some time to sit in the freezer.)  You can use any type of cake and frosting, any type of chocolate, and any topping to make dozens of different cake balls!

CAKE BALLS

1 box cake mix

1  tub prepared frosting mix

Chocolate

Make the box cake mix as directed.  Let the cake cool.  Crumble up the cake completely and add in 3-6 Tbsp of icing.  Mash the cake together (it will be like putty but you have to mash all of it together with no crumbs.)  Roll out small balls about 1 inch each.  

If you have time, put in the freezer for at least an hour (or even up to a few weeks.)  You can skip this step and they will be just as delicious, but not quite as pretty.

melt the chocolate in a double boiler.  Dip the cake balls (do not thaw before dipping.)  Place the balls on wax paper to cool. You can top with a topping or drizzle chocolate over the top, or just leave plain.

You can put these back in the freezer for up for to a few days, or you can eat as soon as they cool.

OPTIONS:

• Devils food cake mix, chocolate frosting, milk chocolate coating, dark chocolate drizzle
• Red velvet cake mix, cream cheese frosting, white almond bark coating, red sprinkles
• Lemon cake mix, cream cheese frosting, white chocolate coating (with lemon zest mixed in), lemon zest or yellow sprinkles
• Fun-fetti cake mix, vanilla frosting, almond bark coating, multi-colored sprinkles
• Spice cake mix, cream cheese frosting, almond bark coating
• AND SO MANY MORE....

WALDORF SALAD

According to the American Century Cookbook, the first Waldorf Salad was created in New York City in 1893, by Oscar Tschirky, the maître d'hôtel of the Waldorf Astoria. The original recipe consisted only of diced red-skinned apples, celery, and mayonnaise. Chopped walnuts were added later to this now American classic.


WALDORF SALAD

1/2 cup chopped, slightly toasted walnuts
1/2 cup celery, thinly sliced
1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
1 sweet apple, cored and chopped
3 Tbsp mayonnaise
1 Tbsp fresh lemon juice
Salt
Pepper
Lettuce 

In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

ORANGE CRANBERRY SCONES

ORANGE CRANBERRY SCONES

2 cups flour
3 Tbsp brown sugar
2 tsp baking powder
1/2 tsp basking soda
pinch of salt
1/4 cup butter
8 oz. sour cream
1 beaten egg yolk
1 slightly beaten egg white
1/2 cup cranberries

Glaze:
1 tsp orange rind
1 cup powdered sugar
1 cup orange juice

Combine flour, sugar, baking powder and soda, and salt.  Cut in the butter.  Make a well in the middle and add the egg yolk mixed into the sour cream.  Stir with a fork.  Turn the dough onto a lightly floured surface.  Quickly knead by gently folding and pressing about 10 - 12 strokes or until nearly smooth adding berries toward the end.  Lightly roll into a 7-inch circle.  Cut witha  round cutter or in wedges witha  knife.  Brush with egg white and bake at 400 for 8 - 12 minutes.

Drizzle with orange glaze.

Source: Lauren Hampton

AMARETTO APPLE STREUSEL CUPCAKES

AMARETTO APPLE STREUSEL CUPCAKES

Cooking spray
6 3/4 ounces all-purpose flour (about 1 1/2 cups)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup granulated sugar
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1/4 cup butter, softened
2 tablespoons amaretto (almond-flavored liqueur)
1 teaspoon vanilla extract
1 large egg
1/2 cup reduced-fat sour cream
1/4 cup 2% reduced-fat milk
3/4 cup finely chopped Gala apple
1 tablespoon all-purpose flour

Streusel:
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled
2 tablespoons sliced almonds
Glaze:
1 cup powdered sugar
4 teaspoons 2% reduced-fat milk

Preheat oven to 350°.

Place muffin cup liners in 12 muffin cups; coat with cooking spray.

Weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, baking powder, salt, and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 cup butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto, vanilla, and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl; toss well.

Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups.

To prepare the streusel, combine 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan.

To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.

Source: Cooking Light

SAVORY CHEESECAKE APPETIZER

This is the most unique appetizer - both sweet and savory, and for some reason you find yourself hovering, having eaten half of the dish.  Maybe that's just me.....

SAVORY CHEESECAKE APPETIZER

1/2 cup bread crumbs (plain or seasoned)

1/4 cup parmesan cheese, grated

3 (8 oz) packages cream cheese (room temp)

4 eggs, lightly beaten

1/4 cup blue cheese

1/4 cup whipping cream

1/2 cup bacon, cooked and crumbled (about 5-6 slices)

1/2 cup yellow onion, finely chopped and sauted

1/2 cup red pepper, finely chopped and sauted

1/2 cup chives, chopped

1/4 cup assorted fresh herbs or 2 Tbsp dried herb blend

(Could add 1/4 cup boursin herb cheese)

Preheat oven to 325.  Spray and 8" (or two 4") spring form pan with non-sick spray.  Sprinkle pan with breadcrumbs and parmesan cheese and set aside.

Place cream cheese, eggs, blue cheese, whipping cream, and boursin cheese into mixing bowl.  Stir to combine.  Add bacon, onion, pepper, chives and herbs.  Stir to combine.  Pour mixture over bread crumbs and parmesan in pan.

Bake for 50 - 55 minutes.  Remove from oven and allow to cool for 10 minutes, then refrigerate.

Run a knife around the edge when ready to unmold and serve.

Garnish with blue cheese crumbles or bacon.  Serve with crackers (best with gingerbread crackers.)

Source: Jane Robertson