Category Archives: Delish Desserts

Strawberry Birthday Triffle

Strawberry Triffle

This Triffle was made for my hubsters birthday.  He wanted Strawberry Birthday cake, I told him this was my version of Strawberry Birthday Cake.  Below I have given you some quick tips to make this dessert easy peasy!

1 pound cake (store bakery brand or frozen pound cake-sliced into ½” slices.
1-3 oz. pkg. instant vanilla pudding-(I use Jello brand, use your favorite brand and you can use virtually any flavor to make this “pastry cream”)
1 pint of whipping cream
1/3 cup of half & half
2 pints of fresh strawberries or combination of your favorite berries
¾ cups sugar or to taste.

You’ll need a clear glass bowl to assemble the Triffle in.
For Pastry Cream:
In a deep bowl, dump the package of 3 oz. vanilla instant pudding, add the pint of whipping cream and the 1/3 cup of half & half.
Whip on high until thick and stiff peaks form.
Refrigerate until you need it to assemble the triffle.

In a medium sauce pan with a lid on low heat put 1 pint of cleaned & hulled fresh strawberries. Add the ¾ cups of sugar. Put the lid on the pan and let the berries become mushy about 10 minutes. With a hand held blender, pull the berries off the heat and use the hand held blender to puree them. Then push them through a fine sieve with the back of a large spoon, this will get all the seeds out and make the strawberry puree silky and delicious. Put the puree back on the heat without the lid on for another few minutes until thick. Keep an eye on the puree because it may stick.

At this point you are ready to assemble; in a triffle bowl or medium glass bowl start to layer the different components. Begin with the slices of pound cake, then spread a layer of pastry cream, a layer of fresh sliced strawberries, a drizzle of strawberry puree, then the pound cake, alternating ingredients in that order ending with a layer of pastry cream, fresh strawberries and the strawberry puree.

Cover and refrigerate for several hours. Serve with sweetened whip cream if desired.

Buche de Noel

My version o Bucher de Noel with Nut Meringue Mushrooms & Caramel mascarpone Cream filing

My version of Buche de Noel with Nut Meringue Mushrooms & Caramel mascarpone Cream filing

This is my version of Buche de Noel.  I had thought I would use a Swiss Buttercream filing, however, I wanted something simpler for the filling. The Caramel Mascarpone Cream filing, fit the bill… here is how I did it.

Caramel Mascarpone Cream filling

16 oz. Mascarpone cheese -see notes below.

1/2 cup heavy cream

1/4 cup sugar

1 tap. vanilla

1/2 cup Dulce de Leche-canned

In a saucepan, add the cream and sugar over medium low heat and whisk constantly until the sugar dissolves. Set aside to cool to room temperature. When it’s cooled add the dulce de leche, whisk until completely incorporated and smooth.  In a medium bowl add the 16 oz. of Mascarpone cheese. Mix until completely incorporated. Refrigerate until cake is baked and cooled.

Ganache Glace

6 oz of the finest chocolate you can afford-chopped to chocolate chip size pieces(see notes below)

3/4 cup whipping cream

In a microwave safe dish, put the chopped chocolate, and whipping cream, process on power level 3 for about 3 minutes, remove after 2 minutes and start to stir, stir until the chocolate is melted, you may need to put back into the microwave for the last 30 seconds to 1 minute. Make sure you pay close attention to this process because the chocolate CAN and WILL scorch and be ruined if you don’t pay exquisite attention to it. Treat it gently and you will be rewarded with perfect ganache! Set the ganache aside.

Chocolate Sponge Cake

Have all the ingredients measured and assembled before you start- mise en place.

1/4 cup cornstarch

1/4 cup AP flour (AP= all-purpose)

1/4 unsweetened cocoa powder (see note below) plus some extra for sprinkling on the towel for rolling the cake.

5 egg yolks

1 tsp vanilla

5 egg whites

1/2 tsp. salt

1/3 cup granulated sugar

1/8 tsp. Cream of tartar

Preheat the oven to 400 degrees.  Grease jelly-roll pan & line it with parchment. Spray the parchment with cooking spray and lightly sift cocoa powder. Set aside.

Sift the cornstarch, AP flour and cocoa together onto a large piece of parchment.

Put the egg yolks into a medium size bowl with the vanilla and half of the sugar.  with a hand mixer beat on high speed until ribbons form when you lift the beaters our of the bowl.  Set aside.

Clean the beaters with very hot water and soap, dry them very well. Any impurities or grease will keep your egg whites from beating up to a stiff peak stage.

In a clean bowl place your egg whites, salt & cream of tartar, and with the hand mixer  and clean beaters begin to whip the egg whites. When the egg whites are foamy, begin adding the remaining sugar a little at a time until it is fully incorporated.  Whip the egg whites until glossy & form stiff peaks… do not over beat.

Add a spoonful of whipped egg whites into the whipped egg yolks to lighten them add the rest of the whipped egg whites and gently fold them together so as not to deflate the egg whites. Fold whipped egg whites and yolks together just until no streaks of egg whites are showing.

Sift the flour, cornstarch and cocoa powder over the whipped egg white/egg yolk mixture. Continue gently folding just until no egg white or flour streaks are visible.

Spread batter evenly in the prepared pan.

Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.

While the cake is baking, dust a clean kitchen towel  generously with unsweetened cocoa powder.  When the cake is done, remove from the oven and immediately turn the cake out onto the prepared towel. Peel the parchment off and roll the cake and towel together starting from the long side. Let it cool completely rolled in the towel.

When it is completely cooled unroll the cake and spread the caramel Mascarpone cheese cream evenly.  Re-roll the cake carefully and place on a serving platter.

Spread ganache over the rolled cake. I re-glazed my cake several times refrigerating it in between. Decorate with meringue mushrooms if desired. You can also decorate with chopped nuts. Refrigerate until serving time.

Adapted from The Fannie Farmer Baking Book by Marion Cunningham

NOTES:

Ganache:

For chocolate I bought Ghirardelli chocolate chips at Costco. I would also suggest getting the Mascarpone cheese there too, its much cheaper.

Sponge cake:

To roll filled cake leave it on the towel when filling and use the towel to assist in rolling the cake after its filled.

Cocoa powder I used Ghirardelli cocoa powder which I bought at World Market.

I would also suggest going to amazon.com for hard to find ingredients.

This would be delish with peanut butter buttercream. I suggest using a trusted site for a Swiss Meringue Buttercream recipe and adding  about 1/4 cup smooth peanut butter to that at the end and mix until well blended. I like the texture of the Swiss Meringue Buttercream, I think it would create a superb filling!

Another idea is a cooked Mock Whipping Cream recipe as a filling:

MOCK WHIPPED CREAM FROSTING

1 c. milk
6 tbsp. flour
1 c. confectioners sugar or super fine granulated sugar
1 c. butter
1 tsp. vanilla
Whisk milk & flour first in small saucepan. Cook over medium heat until thick, stirring constantly. Cool completely and set aside.Mix sugar, butter, and vanilla together with electric mixer until fluffy. Add flour mixture a spoon at a time and beat until smooth and fluffy.
ENJOY!

 

Almost perfect Cinnamon Rolls has me sayin OMG-in-SC

picture010

I had to take a little “bunny-trail” trip this afternoon after work.  I am a notorious sucker for bakeries…any kind of bakery, the more ethnic the better I like it…but that is another post for another day.

Well, on my bunny-trail-trip this afternoon I had to go to pick up a prescription at “Old Town” Mount Pleasant SC.  I had never been there before, in fact, didn’t even know a place called “old town” existed in Mt Pleasant, SC.

It was adorable, quaint with narrow streets, funky parking though and the narrow streets are such that only one vehicle at a time can get through and the parking is not parallel, but horizontal, facing the opposite way from where I was coming. So I made my own parking place, swept out of my car and walked with confidence and purpose down the street to my appointed destination; hoping against hope that I didn’t have a “quaint” parking ticket waiting for me when I returned.  I wish I had had a little more time to explore this short but intriguing street. It looked like it had been plucked out of a 40’s era picture show, in fact I was sure I was gonna see Sheriff Andy and Opie walking down the street with their fishin poles!

However, one had to look past the modern cars parked vertically on the street…well by now you’re reading this going, um…where do the cinnamon rolls come in…please be patient whilst I “set the stage” for their illustrious appearance!

So I walked into this pharmacy named Pitt Pharmacy, and I was literally transformed back in time to an old soda fountain lunch counter, with old wooden floor, old fashion shelves, the whole works and it was fabulous!  I walked up to the counter, the owner/pharmacists must have seen my impatience playing across my face and my body language SCREAMED I’M IN S HURRY…side bar: This is in retrospect, but I wish I had just gone with the moment, lived that minute in time to its fullest…end side bar…

The Pharmacist came out from the counter and brought me my cream concoction & patiently and kindly with a smile explained what it was, how to use it and said, “you have a wonderful evening.” I paid for my purchase and hurried out the doo afraid of what I would find when I returned to my wonky-parked car…however, a BAKERY had caught my eye on the way to the pharmacy, and so  I stopped…it was again, old fashion looking with very high counters and a case full of yummies…I chose the cinnamon rolls…two of them piled high with creamy dreamy frosting.  The person who waited on me at “The Village Bakery” was pleasant and very helpful. I told him that the rolls looked so good that they might not make it to breakfast the next morning.

When I got home, I took them out of their box and placed them on a plate to take a picture of them, see above.  I took a taste of the frosting, it tastes like cream cheese French butter cream…it is divine w/o being too sweet.

The cost for two huge cinnamon rolls at The Village Bakery? $4.42. I have paid that much for one at other bakeries. Please if you are in the neighborhood stop in at the Village Bakery

Supper Sammies & a great dessert!

Here are two recipes that I wanted to share with everyone.

You can easily “make your own” fish sticks with fresh fish cut and breaded with bread crumbs, cracker crumbs or 

potato flakes….

RIVERSTONE FISH PO BOY’S

Category: FISH AND SEAFOOD

This is a recipe that I developed for a restaurant I worked at. They are one of the big sellers and so easy to make at home! 

Serves 6 

24 frozen fish sticks(not the minced ones,I use grouper) or breaded frozen shrimp or clam strips 
6 sub buns-we like the soft ones but use your favorite 
butter to grill buns -optional 
Remoulade Sauce 
3/4 cups mayonnaise 
1/2 cup chili sauce or cocktail sauce 
1/2 tsp onion powder 
1/2 tsp garlic powder-not salt 
1 red bell pepper-diced finely 
2 Tablespoons chopped parsley 
for spicier add cayenne pepper to taste 
1 medium tomato chopped 
1 1/2 cups lettuce shredded 

Directions: 
Bake fish or shrimp or clam strips according to package directions. 
Meanwhile in a small bowl mix the mayonnaise, chili sauce, 1/2 tsp onion & garlic powder,bell pepper and parsley. set aside 
Spread butter on both sides of the sub buns and grill or toast under the broiler until golden brown. 
To assemble: 
Take the sub buns and divide fish between the 6 buns. 
Put lettuce and tomatoes on top of fish and drizzle with sauce. 
We have also used Ranch dressing to season the sauce. 
Kids love these! 

 

FRUIT PIE IN A CLOUD

Category: DESSERTS

I had this for the first time and it was wonderful. The recipe was given to me from an old friend. 
Serves 12 
Ingredients: 
6 egg whites 
2 cups of granulated sugar 
2 teaspoons vanilla 
1 1/2 teaspoons cream of tartar 
2 cups finely crushed Ritz Crackers 
2 can of Cherry, Apple or Blueberry pie filling. 
OR 4 cups your favorite pudding filling cooked or instant 
1(16oz.)tub of non-dairy whipped topping or 
4 cups of sweetened whipped cream 
1/2 cup chopped pecans are optional 

Directions: 
Preheat oven to 350 degrees 
Crust: 
Beat the egg whites with the cream of tartar until they are frothy, begin to add the sugar continue to whip the egg whites until they are glossy and hold firm peaks. Fold in the finely crushed Ritz crackers. 
Spread into a 9×13″ cake pan and bake for approximately 25 minutes or until lightly browned. It will be very puffy and will fall as it cools. 

CREAM PUDDING PIE IN A CLOUD: 
Spread the 4 cups of pudding into the “crust” 
Spread the whipped topping over the pudding. 
Sprinkle with nuts or candy sprinkles-optional 

FRUIT PIE IN A CLOUD: 
Spread the whipped topping in the crust. 
Carefully spread your choice of fruit pie filling over whipped topping. 
Sprinkle with nuts. 

CHEESECAKE PIE IN A CLOUD: 
Spread a tub of cheesecake filling into the crust. 
Spread the whipped topping over the cheesecake filling. 
Sprinkle with nuts or candies.