A simple and satisfying dessert whipped up under 5 minutes. Made with just graham cracker crumbs bottom, cheesecake parfait (cream cheese, sour cream, heavy cream and icing sugar combined together) topped with cherry pie filling.
This dessert is light (airy like mousse), rich in taste and very smooth in texture. This dessert is heavenly!
I’m taking advantage of the blueberry season and made my husband and myself a French toast with warm blueberry sauce.
It’s so GOOD! I can’t explain in words how good this blueberry sauce really is — you just got to try making it yourself! It’s super simple to make. Just a handful or two of fresh blueberries, a tablespoon of water and a couple of teaspoons of sugar. Cook until the blueberries are soft and they render a blue syrup.
Pour this sauce over waffles, pancakes, ice creams or on peanut butter toast. I love blueberries!
Blueberries are in season and they’re one of the healthiest foods around. They are rich in anti-oxidants and they are delicious. What better way to enjoy the goodness of blueberries than to make a cake with blueberries?
The cake is a simple butter cake flavored with freshly grated lemon zest and lemon juice. The filling (compote) which has the intense blueberry flavor is made from cooking blueberries and sugar together. And the icing is a Swiss meringue butter cream with blueberry compote mixed into it.
Blueberries goes very well with lemons. I’m not exactly sure what it is about pairing these two together, but they simply taste wonderful and refreshing. This cake is definetely a summer treat!
Layers of sponge cake drizzled with coffee syrup, caramel whipped cream, chocolate sauce, chopped pecans; iced with more caramel whipped cream surrounded by chopped pecans and topped with more chocolate sauce and homemade caramel sauce.
In a saucepan, whisk together 4 egg yolks, 2 teaspoons of lemon juice, 1 tablespoon of water, a dash of cayenne pepper (or hot sauce), a pinch of salt and pepper.
Place the saucepan over medium low heat. Whisk briskly until egg mixture slightly thickens. Add 3 teaspoons of butter (one tablespoon at a time) and continue to whisk until it forms into a creamy sauce.
Tip: If the sauce becomes too thick or it starts to curdle, whisk in a one tablespoon of water at a time.
Over medium heat, simmer 2 inches of water in a deep skillet or saucepan. Add a tablespoon of white vinegar.
In a small bowl, crack the egg carefully and slide the egg into the simmering water. Cook until the egg is set (about 3 minutes). Line a plate with paper towel and place the egg on top of it.
Toast English muffins. Place slices of smoked salmon on it then top with poached egg and hollandaise sauce. Garnish with chopped chives and serve with cucumber or your choice of side.
Combine brown sugar and butter in a saucepan. Cook until brown sugar dissolves. Pour over a greased muffin pan and arrange the pineapples and marschino cherries on top of the brown sugar mixture. Set aside.
3 egg whites
2 egg yolks
1/2 cup butter (room temperature)
2/3 cup sugar (divide in two bowls)
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cup of pineapple juice
Beat the butter and half of the sugar until light and fluffy. Add the egg yolks one at a time combining well after each addition. Scrape the sides of the bowl and continue to mix for 20 seconds. Add the vanilla. Alternately mix in the flour and pineapple juice in 3 batches. Scrape the bowl and mix the batter well for 1 minute.
In a separate bowl, whip the egg whites until frothy. Add the rest of the sugar gradually and whip until peaks form and the egg whites turn glossy.
Fold in half of the egg white mixture into the batter and then fold in the rest of the egg whites until there are no streaks. Using an ice cream scooper, pour the cake batter onto the muffin pan. Bake for 20-25 minutes at an oven preheated to 350 F or until toothpick inserted comes out clean.
Allow the mini cakes to cool for 5 minutes. Run a knife along the sides of the muffin pan and invert the muffin pan onto a cookie sheet.
When you need to make a quick dessert, try making panna cotta or simple chocolate mousse. These desserts take 5 minutes to make and you can serve it after a couple of hours of chilling.
Green Tea Panna Cotta
1/4 cup of water
1 packet of Knox gelatin powder
2 cups of milk
matcha powder & sugar (according to taste)
Sprinkle the gelatin powder over a bowl with water and let it stand for 3 minutes.
In a sauce pan, allow 1 cup of milk to simmer. Mix in the sugar and matcha powder. Add the gelatin and mix until it dissolves. Remove from heat. Stir in the remaining 1 cup of cold milk and pour the mixture into ramekins or cups. Chill in the fridge until set. Top with whipping cream.
Simple Chocolate Mousse
1/4 cup of hot water
1 cup of semi sweet chocolate chips
1 1/2 cup of mini marshmallows
1 tablespoon of butter
1 packet of dream whip dessert topping mix and milk (prepare according to packet instructions)
In a sauce pan over medium heat, place the hot water, marshmallows, chocolate and butter and stir until ingredients combine. Remove from heat and let it cool for 2 minutes.
Fold in the whipped cream onto the chocolate mixture and place into ramekins or cups. Chill in the fridge until you are ready to serve it. Top with more whipped cream and sprinkle some cinnamon.