Category Archives: Dessert

White Chocolate Torte

White Choc. Torte

White Chocolate Torte

Ingredients
For the Crust

o 1/3 cup (75g) unsalted butter, melted
o 2 and 1/2 cups (250g) gingernut biscuits/gingersnaps crumbs
For the Mousse
o 3 and 1/2 cups (600g) white chocolate, chopped into small pieces
o 1 cup (240ml) Greek-style yogurt
o 4 gelatin leaves
o 2 and 1/2 cups (600ml) heavy cream, whipped to soft peaks
o Raspberries and chocolate chips, to garnish

Instructions

For the Crust
1. Grease the base and sides of a 9-inch springform pan. Set aside.
2. Mix together the biscuit crumbs and melted butter. Press the crumbs into the prepared pan, and chill while preparing the filling.

For the Mousse

3. In a heat-proof bowl over a pan of very gently simmering water (making sure the water doesn’t touch the bowl), add the white chocolate and stir occasionally. Be careful not to overheat the chocolate or it will seize and become lumpy. Once melted, remove from the heat, and allow to cool slightly.
4. Place the gelatin into a heatproof bowl. Add 4 tablespoons of cold water and soak for 10 minutes until soft, then place over a saucepan of simmering water until dissolved.
5. Stir together the melted chocolate and yogurt. Stir in the gelatin, then fold in the whipped cream. Pour the mixture over the biscuit crumb base, and spread out evenly. Chill for at least 4 hours or overnight.

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A Fruit Dessert

Fruit Tapioca

Fruit Tapioca

9 cups water
1 teaspoon salt
1 ½ cups baby pearl tapioca. (Let it soak in some of the water for at least a couple of hours so it will cook faster.
4 small boxes Jell-O
1 cup sugar
Fruit—as much or as little as you want.

Bring water and salt to a boil. Add tapioca. Cook until clear; keep stirring while it boils. Remove from heat and add Jell-O and sugar. Add fruit.

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To see my other blog visit https://godslittlemiraclebook.wordpress.com/

Peanut Caramel Bars

peanut caramel bars

No Bake Chocolate Peanut Caramel Bars

Use a 13 x 9” pan

Layer graham crackers to cover the bottom of the pan.
Sprinkle semi-sweet chocolate chips and dry salted peanuts to cover crackers.

Mix together in a saucepan:
1 C. butter
1 C. brown sugar
2 T. Light Karo Syrup

Bring to a boil and cook for 3 minutes.
Pour over the crackers.

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To see my other blog visit https://godslittlemiraclebook.wordpress.com/

Best Ever Brownies

Best Ever Brownies

These are really gooey. Yum!

Best Ever Brownies

½ C. butter
1 C. white sugar
2 eggs
1 t. vanilla extract
1/3 C. unsweetened cocoa powder
½ C. all-purpose flour
¼ t. salt
¼ t. baking powder

Frosting
3 T. butter, softened
3 T. unsweetened cocoa powder
1 T. honey
1 t. vanilla extract
1 C. confectioner’s sugar

Preheat oven to 350 degrees F (175 degrees C.). Grease and flour an 8-inch square pan.

In a large saucepan, melt ½ C. butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat 1/3 C. cocoa, ½ C. flour, salt and baking powder. Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes. Do not overcook.

To make frosting:

Combine 3 T. softened butter, 3 T. cocoa, honey, 1 t. vanilla extract, and 1 C. confectioners’ sugar. Stir until smooth. Frost brownies while they are still warm. You can always add a scoop of ice cream on top!

To see my books visit http://www.amazon.com/-/e/B007F5H0H4
To see my other blog visit https://godslittlemiraclebook.wordpress.com/

Baked Pear with Lemon Ginger Ice Cream

baked pear with Lemon Ginger Ice Cream

Baked Pear with Lemon Ginger Ice Cream
For the pear:
Ingredients:
• 1 Bartlet pear
• 4 cups water
• 2 cups sugar
• 1/2 cup Reisling Wine
• 1 tsp ground nutmeg
• 1 small lemon juice
• 3 cinnamon sticks (3 inches)
• 6 to 8 whole cloves
• 1 vanilla bean
• 1 Sheet Puff Pastry

Instructions:
1. Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from the bottom of the pear to level it.
2. In a large saucepan, combine the water, sugar, lemon Juice, cinnamon sticks, nutmeg, and cloves.
3. Split vanilla bean and scrape seeds; add bean and seeds to sugar mixture.
4. Bring to a boil until the liquid thickens about 5 minutes.
5. Reduce heat to a slow simmer; place pears in saucepan and poach uncovered for about 35 minutes. Use a tooth pick to puncture the pear, the toothpick should slide in all of the way with light force.
6. When the pear is tender remove and cool on parchment paper. Strain and reserve poaching syrup for later.
7. Thaw puff pastry dough in the refrigerator so that it is pliable but not sticky.
8. Lightly flour the work surface and place the dough down. Cut into 1/2-in.-wide strips. Starting at the bottom of a pear, wrap a pastry strip around pear and slowly go up to the stem.
9. Transfer to a parchment paper-lined Sheet pan.
10. Bake at 400° for 20 minutes or until golden brown (if using a convection oven then cut the time in half).
11. Meanwhile bring reserved poaching liquid to a boil; cook until liquid is thick and syrupy, about 10-15 minutes. Place pears on dessert plates and drizzle with syrup. Serve warm.
For the lemon ginger ice cream

Ingredients:
• 1 tablespoon freshly grated lemon zest
• 1/2 cup fresh lemon juice
• 1/3oz. Fresh Grated Ginger
• 1/2tsp Dried Ground Ginger
• 1 cup Sugar
• 3 large Egg Yolks
• 1 cup heavy cream
• 1 cup half-and-half
• 1/2 teaspoon vanilla- or 1 Vanilla Pod
Instructions:
1. Place the half of the sugar, half-and-half, and the heavy cream into a medium saucepan, over medium heat.
2. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
3. In a bowl mix sugar, yolks and vanilla together.
4. Slowly add 1 cup of the cream mixture to the egg mixture while stirring consistently so that the hot cream doesn’t cook the egg.
5. Next combine all back into the saucepan and heat slowly while consistently stirring the bottom of the pan so that nothing sticks.
6. After the custard has thickened and the zest and juice.
7. Cool completely until the temperature reaches 36 degrees.

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To see my other blog visit https://godslittlemiraclebook.wordpress.com/

Gluten Free Cobbler

GF-PeachCobbler2

You can make this recipe with any fruit you have on hand–peach, blackberry, or apple are my favorite. What’s yours?

Easy Gluten Free Fruit Cobbler Recipe
INGREDIENTS:
• 1 cup All-Purpose Gluten Free Flour
• 1 cup granulated cane sugar
• 1 egg
• 1/4 cup melted butter or non-dairy substitute
• 2 cups+ fresh or frozen berries, other sliced fruits, or rhubarb + berries (enough to cover the bottom of an 8 x 8 baking dish or 9-inch pie plate)
• 1/4 cup granulated cane sugar (use less if your fruit is already very sweet and ripe)
• 1 Tbs. cinnamon, optional (I like extra cinnamon on peaches; feel free to omit for berry cobbler)

METHOD:
Fruit Ingredients:

Preheat oven to 350° F.
Pour cleaned and prepared fruit into an 8 x 8 baking dish or 9-inch pie plate. Sprinkle with cinnamon and sugar. Stir together until mixed in the dish.

Combine the topping ingredients (except the butter) in a bowl and stir with a fork until it forms a crumbly mixture. Sprinkle on top of the fruit and drizzle melted butter over top of the cobbler before baking.

Bake for 30-45 minutes, depending on the size of the pan. The fruit should be bubbly and the topping browning slightly.

Serve warm, plain or with vanilla ice cream.

To see my books visit http://www.amazon.com/-/e/B007F5H0H4
To see my other blog visit https://godslittlemiraclebook.wordpress.com/

Chipotle Chocolate Cake

Chipotle Chocolate Cake

Chipotle Chocolate Cake

Ingredients:
10 oz. of semisweet chocolate, roughly chopped
7 tablespoons of unsalted butter, cut into pieces
5 large eggs, room temperature
1 cup of sugar
1/2 teaspoon of cinnamon
3/4 teaspoon of chipotle chili powder
Dash of cayenne pepper
Pinch of salt
Powdered sugar for dusting (optional)

Directions:
1. Preheat the oven to 350°F. Line the bottom of a 9 ½ inch springform pan with a circle of parchment paper. Grease the sides and the parchment with butter or non-stick cooking spray (I love Pam for Baking cooking spray, myself).
2. Melt the chocolate and butter together over a double boiler or in the microwave, stirring occasionally until smooth.
3. Whisk together the eggs and the sugar in a large bowl, and then slowly, a bit at a time, whisk in the melted chocolate. Add the salt and spices and taste, adjusting the spices if needed.
4. Pour into the springform pan and bake for 22-25 minutes or until a toothpick comes out clean. Let it cool completely on a wire rack. Dust with powdered sugar or ice and serve.

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To see my other blog visit https://godslittlemiraclebook.wordpress.com/

Apple Betty

apple betty

Apple Betty

Preheat oven 350*
Grease baking dish

Part 1
2 c. Sliced apples
1 T. Flour
1/3 c. Brown sugar
1/8 t. Salt
1/4 t. Cinnamon

Put apples into greased baking dish. Mix other ingredients and sprinkle over apples

Part 2
1/2 c. Flour
1/3 c. Brown sugar
1/2 c. Old fashioned rolled oats
1/8 t soda
1/8 t baking powder
1/4 c. Butter

Combine dry ingredients. Cut in butter as for pastry. Spread over apples mixture from part 1.
Bake 350* for 40 min.

To see my books visit http://www.amazon.com/-/e/B007F5H0H4
To see my other blog visit https://godslittlemiraclebook.wordpress.com/

Flour-less Lemon Tarts

lemon-tarts-

Found this online at: http://www.raisingjane.org/journal/59087#comment-491008 Really yummy!

FLOURLESS LEMON CURD & PECAN TARTLETS

PREP TIME: 30 MINUTES, PLUS 3 HOURS CHILLING TIME
COOK TIME: 1 HOUR
MAKES: 30 TARTLETS

Lemon Curd:
1/2 cup fresh lemon juice, strained (about 4 lemons)
3/4 cup sugar
5 egg yolks
1/2 cup butter, softened and cut into pieces
30 whole pecans

Pecan-Date Crust:
2 cups pecans
2 T thick-rolled oats
1/4 t salt
8 dates, pitted
2 T butter, softened

Special Equipment:
Freshware 15-Cavity Petite Silicone Mold
1. Make lemon curd: Fill a large saucepan or bottom of a double boiler with 2” of water and bring to a simmer over medium-high heat; reduce heat to medium-low.

2. In a non-reactive heat-proof bowl large enough to rest over your saucepan (or the top of a double boiler), whisk lemon juice, sugar, and egg yolks together.

3. Place bowl over simmering water. Cook, whisking constantly until mixture thickens slightly and reaches 165°F (if a thicker curd is desired, cook it to 185°F).

4. Remove from heat and mix in butter, one piece at a time until all butter is mixed in.

5. Pour into an airtight container, seal, and chill for 2 hours, or until curd has firmed up.

6. Preheat oven to 300°F. Place silicone mold on a baking sheet for stability.

7. Make pecan-date crust: Add pecans, oats, and salt to a food processor; pulse into coarse meal. Add dates and butter, and pulse until mixture forms a ball.

8. Add 2 1/2 t of crust mixture to each cavity in silicone mold (you will bake two batches of crusts). Using a pastry tamp, gently press mixture into bottom and up sides of each cavity (if the tamp sticks to dough, lightly dampen with water). Smooth edges with hands as you go. Bake for 15 minutes, cool for 15 minutes, and transfer to a wire rack to cool completely. Repeat with remaining crust mixture.

9. Transfer crust cups to a serving platter and add 1 T lemon curd to each cup. Place a whole pecan on top of each tartlet and chill until curd sets completely (about 1 hour).

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Pecan Pie Cheesecake

Pecan-Pie-Cheesecake

Prep Time: 40 minutes
Cook Time: 2 hours
Total Time: 2 hours, 40 minutes
Yield: Serves 8

Ingredients
For the Crust:
• 1-3/4 cups vanilla wafer crumbs (made from vanilla wafers)
• 1/4 cup light brown sugar, packed
• 1/3 cup butter, melted

For the Pecan Filling:
• 1 cup granulated sugar
• 2/3 cup dark corn syrup
• 1/3 cup butter
• 2 large eggs, lightly beaten
• 1-1/2 cups pecans, chopped
• 1 teaspoon vanilla extract

For the Cheesecake Filling:
• 3 – 8 ounce packages of cream cheese, softened
• 1-1/4 cups light brown sugar, packed
• 2 tablespoons all-purpose flour
• 4 large eggs
• 2/3 cup heavy whipping cream
• 1 teaspoon vanilla extract

For the Garnish:
• 1 can of Dulce De Leche
• 2/3 cup pecan halves
• 2 tablespoons granulated sugar
• 2 tablespoons water

Instructions
For the Crust:
1. Preheat oven to 350 degrees.
2. Combine the vanilla wafer crumbs and brown sugar.
3. Add the melted butter, stirring to combine.
4. Press evenly into bottom and up the side (about 1-inch or half way up) of a 9-inch springform pan.
5. Bake for 6 minutes.
6. Let Cool.

For the Pecan Filling:
7. In a medium saucepan, stir together (*COLD*) the sugar, corn syrup, butter, eggs, pecans and vanilla; bring to a boil over medium-high heat, stirring well.
TIP: Make sure the eggs are thoroughly mixed in before adding heat.
8. Reduce heat to low, and simmer stirring when needed (about once ever minute) 6 minutes.
9. Pour into prepared crust. Set aside.

For the Cheesecake Filing:
NOTE: This cheesecake was baked in an electric stove. If you have a gas stove you may have to change the baking time.
10. Reduce oven temperature to 325 degrees.
11. Beat the cream cheese until creamy.
12. Add the brown sugar and flour beating until fluffy.
13. Add eggs, one at a time beating just until combined after each addition.
14. Stir in cream and vanilla.
15. Pour cheesecake mixture over pecan filling.
TIP: For protection – I always place my cheesecake on a cookie sheet.
16. Bake for 1 hour.
17. Turn oven off and leave cheesecake in oven with oven door closed for 1 hour.
18. Run a knife around edges of cheesecake to release sides. DO NOT TAKE OUT OF PAN.
19. Let cool 30 minutes on wire rack and place in refrigerator to cool completely (ideally overnight).
20. Release the sides of the springform pan and place the cheesecake on a platter or cake plate.

For the Garnish:
21. Empty the can of Dulce De Leche into a microwave safe bowl and heat on high for 30 seconds or until the caramel is easy to spread.
22. Spread on the top of the cheesecake to the sides but not over the edge.
23. Spread pecans on a sheet pan.
24. Preheat oven to 350 degrees.
25. Place pecans in oven and toast.
26. In a small saucepan add toasted pecans, sugar and water.
27. Over medium high heat, bring sugar mixture to a boil, reduce heat and cook until the syrup thickens, the pecans are fully coated and most of the moisture is absorbed.
28. Pour pecans onto a piece of parchment paper to cool.
29. When cooled, decorate the top of the cheesecake.
30. Store in refrigerator.

NOTE: TAKE THE CHEESECAKE OUT OF THE REFRIGERATOR 30 MINUTES BEFORE SLICING!

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