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Raspberry Anaheim Liqueur

4 Jan
Raspberry Anaheim Liqueur
(yield is 2 litre bottles)
(published in Heat Magazine)

This liqueur is the perfect gift: colorful, delicious, and diverse in its many applications.  Raspberry and anaheim combine to both sweeten and heat your appetite and this concoction can be enjoyed in a tasting glass, drizzled over ice cream, or even added to a savory dish to add just the right note of sweetness.
3 cups sugar
12 ounces fresh raspberries
3 fresh anaheim peppers
3 cups vodka

In a medium sized saucepan over medium heat, add sugar and 1 cup water and cook until sugar has fully dissolved (4-6 minutes).  Remove pan from heat and cool completely. Wash your raspberries and wash and slice your anaheim’s in half.  In a large bowl, mix raspberries, peppers, and vodka.  Add in sugar mixture and stir to incorporate.
In 10 clean, air-tight mason jars, divide the vodka mixture evenly and let sit for about 4 weeks for an intense flavor. Since you have several mason jars to work with you can vary the times of your infusions.
To serve as a gift, pour liqueur into clean decanters.

Irish Coffee

6 Dec

Irish Coffee

(serves 1)

When the weather turns cold, a little whiskey does the trick.  This recipe is simply perfect for getting you out of bed on a cold winter morning or for finishing a meal with friends.

2 ounces whiskey

1/2 cup freshly brewed coffee

1/2 cup freshly whipped cream, (add 2 Tablespoons powdered sugar to the recipe)

dash of cinnamon

In a heat proof, clear mug, add whiskey and coffee and top with fresh whipped cream. Sprinkle a dash of cinnamon to finish and serve warm. Enjoy!

Breakfast Waffles

26 Nov

Breakfast Waffles

With Whipped Cream, Thanksgiving cranberry sauce, and fresh berries

(serves 2 large portions)

After a long and savory Thanksgiving, the best thing to do is eat…more! Okay, this looks heavy but has buckwheat flour and fresh berries. It is filling and fresh and DELICIOUS!

pancake batter:

1/2 cup flour

1/2 cup buckwheat/wholewheat flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 tablespoon sugar

2 eggs

2 tablespoons butter

6 ounces whole milk

toppings:

1 cup heavy cream

1 teaspoon vanilla

1/4 cup cranberry sauce

1/2 cup fresh raspberries

1/2 cup fresh blackberries

1/2 cup seedless grapes, halved

1/2 cup fresh blueberries

2 teaspoons powdered sugar

Mix dry ingredients then add in wet ingredients.  Once batter is fully incorporated (do not overmix–just mix until there is no flour remaining in the bottom of the bowl). Allow to rest for 5 minutes.

Heat a waffle iron for about 5 minutes then pour half of the rested batter in.  Close and heat 3-4 minutes until waffle is golden brown and pulls away easily from mold. Repeat with remaining batter.

In a large bowl beat heavy cream and vanilla until soft peaks form and just set. Do not overmix–whipped cream is perfect once those peaks set and hold.

To assemble: top waffles with whipped cream, cranberry sauce, and mixed fresh berries. Sprinkle each with a teaspoon of powdered sugar. Enjoy delicious and sweet waffles!


Whiskey Bread Pudding

2 Nov

Whisky Bread Pudding

(published in Chile Pepper Magazine)

Yield: 6 * Zest Factor: Medium

If you like bourbon, if you like desserts, if you like a tinge of heat at the back of your throat—look no further. For that gooey-melt in your mouth-jee whiz are there seconds kinda taste this bourbon sauce kicks butt.

Bread pudding

3 eggs

½ cup apple cider

1 cup whole milk

1 teaspoon cinnamon

¼ teaspoon ground ginger

½ teaspoon nutmeg

2 teaspoons crushed chile de arbols

½ cup brown sugar, packed

2 tablespoons melted butter

1 teaspoon vanilla

5 cups cubed stale/toasted French bread (equivalent of 1 loaf)

½ cup raisins

cinnamon, cayenne, and brown sugar for dusting

whiskey sauce

1 stick (8 tablespoons) butter

1 cup sugar

2 egg yolks

½ cup bourbon

2 tablespoons apple cider

To make your bread pudding start by preheating your oven to 350 and greasing a large muffin tin (6 compartments) with butter.  Next, in a large bowl, mix eggs, apple cider, and milk.  Whisk well and then add in cinnamon, ginger, nutmeg, chile de arbols, brown sugar, butter, and vanilla.  Mix again and then add your bread cubes and raisins.  Mix with your hands until all milk is absorbed and bread crumbs are fully moist yet not too soggy.  Divide breaded mix between 6 muffin holders and push in to pack the bread mixture tight.  Dust with cinnamon, cayenne, and brown sugar and cover with a sheet of aluminum foil. Puncture several holes in the aluminum and bake for 30 minutes.  Remove foil and bake another 10 minutes.

Meanwhile, over a double boiler, whisk butter and sugar until sugar has dissolved and mixture starts to thicken (about 4-6 minutes).  Then add in egg yolks and whisk another minute then remove from heat.  Slowly pour in the bourbon whisking as you go.  As mixture cools it will thicken.  Finish by adding in apple cider and whisk once more.

Plate your individual bread puddings and spoon a generous spoonful of bourbon sauce over the puddings.  Add an additional large spoonful of bourbon sauce around the base of the pudding to create a delectable ring of sauce and serve warm.

Blazing Baklava Bars

1 Nov

Blazin’ Baklava Bars

The Bar Cookie with a BANG!

(published in Chile Pepper Magazine)

Yield: about 20 small bars * Zest Factor: Hot

For those of you with a sweet tooth who don’t know how to stop these bars may just be the trick.  The first bite is honey sweet and dense and then the arbol heat sticks around and curbs that appetite quick-but in a good way. Serve with warning.


Cookie base

1 (1 pound) package sugar cookie dough

1 tablespoon brown sugar

1 tablespoon crushed dried chile de arbols

1 tablespoon chile pepper oil

1 egg

1 teaspon marmelade

honey nut topping

1 cup honey

5 chile de arbol dried

½ cup chopped pistachios

½ cup chopped pecans

½ cup chopped almonds

1/3 cup brown sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

2 sheets filo dough, crushed

glaze

¼ cup (4 tablespoons) melted butter

2 tablespoons honey

1 teaspoon cayenne

2 teaspoons sugar

1 teaspoon marmelade

Preheat oven to 350 and grease a 9 by 13 inch casserole dish with butter.  In a large bowl mix cookie base ingredients with a beater until a soft batter forms.  Press batter into your greased casserole dish, even with a spatula and bake for 15 minutes then allow to cool for an additional 10 minutes.

Next, in a small sauce pan add your honey and arbol chiles and bring to a boil. Reduce to a simmer and cook for 4-5 minutes until honey liquefies. Remove from heat and discard chiles.

In a medium bowl mix nuts with brown sugar, cinnamon, and nutmeg.  Top nuts with infused honey and stir to combine.  Spread nut topping on top of sugar cookie base, spreading evenly, and top with crumbled filo. Bake for 20 minutes.  As bars are baking, mix your glaze ingredients in a small bowl. then remove bars from oven and coat with glaze. allow to cool till fully set (about 1 hour).

Chocolate/Chipotle Cupcake with Chai Icing

3 Oct

Peanut Butter-Chocolate/Chipotle Cupcake with Chai Icing

Servings: 6 large cupcakes

There’s nothing like the combination of chocolate and spice. Throw peanut butter into the mix and you are taking some serious bliss.  These cupcakes are perfect for fall and just about right for some daring trick-or-treaters.

1 teaspoon baking soda

2/3 cup boiled water

1 cup flour

1/2 teaspoon cinammon

1/4 teaspoon nutmeg

pinch cardamon

1/2 teaspoon freshly ground ginger

1/4 teaspoon salt

1/4 cup coco powder

5 tablespoons softened butter

1/2 cup brown sugar

1 teaspoon chipotle sauce (from can)

1 egg

Peanut-butter filing:

3 tablespoons softened butter

1/2 cup smooth peanut butter

1 tablespoon chipotle sauce (from a can)

Chai Tea Frosting:

4 tablespoons heavy cream

3 Chai tea bags

1 cup butter, softened

4 cups powdered sugar

1/4 teaspoon salt

chocolate sprinkles or Reese’s peanut butter cup (optional)

Preheat oven to 350. Line a large 6 cup cupcake tin with baking cups. In a small bowl, stir baking soda into boiling water. In a large bowl, whisk flour, cinnamon, nutmeg, cardamon, ground ginger, salt, and coco powder.  In a medium bowl, cream butter and brown sugar for 3-4 minutes then add in chipotle sauce and egg and beat till mixed. Next, add in baking soda mixture and mix for 2-3 minutes. Add batter and beat until well combined.

Pour batter into prepared muffin tins and bake for 14 minutes. In the meantime, prepare peanut-butter/chipotle filling.  In a medium bowl, beat butter, peanut butter, and chipotle sauce until well combined. Then pour peanut butter mixture into a pastry bag with a star tip.  Once cupcakes have cooled for 5 minutes, insert tip into center of each cupcake and squeeze pastry bag until cupcake expands with peanut butter filling.  Squeeze gently because you do not want to crack your cupcake.  Allow cupcakes to fully cool once filled.

Next, in a small sauce pan over medium heat, add heavy cream and tea bags.  Simmer for 3-4 minutes then let rest for 10 minutes in a medium sized metal bowl in the freezer.  Next, discard tea bags and add butter, powdered sugar, and salt. Whip until stiff peaks form and then frost cupcakes. If you want to further decorate the cupcakes, top with sprinkles or half of a Reese’s peanut butter cup. Enjoy!

Homemade Strawberry Lemonade Popsicles

6 Aug

Homemade Strawberry Lemonade Popsicles

My parents always used to make homemade popsicles that beat off the heat and were sweet, totally satisfying, and a lot healthier that the store bought varieties.  So when my Dad bought me the molds to create these popsicles all over again just before the next heat wave set in, I was ecstatic!

Homemade Strawberry Lemonade Popsicles

1 gallon of lemonade

1 pound of fresh strawberries

combine ingredients in a blender and puree for 2-3 minutes. (option: for a more even consistency you can strain the pulp out–I however, love the frozen strawberry chunks).  Pour lemonade into groovy pop molds. (available at tovolo.com).  You will have extra lemonade just for sipping!  Freeze for 4 hours or overnight and there you have it, a low calorie, nofat, thirst quenching summer dessert.

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