Posts Tagged ‘quick and easy dessert’

Tasteful Tuesday: Coconut Almond Macaroons

Tuesday, May 29th, 2018

We’re celebrating the indulgent coconut macaroon today for National Macaroon Day, but we highly recommend whipping up several batches to serve this summer and for special occasions. Almond extract is the special ingredient in this macaroon recipe; it goes great with the toasted coconut flavor and, if desired, chocolate drizzled on top.

Coconut MacaroonsWhat You’ll Need:

  • 2 large egg whites
  • 1 teaspoon almond extract
  • 1 pinch of table salt
  • 1/4 cup white sugar
  • 2 cups sweetened flaked coconut
  • Melted chocolate (optional)

Directions:

  1. Preheat oven to 375°F and lightly grease a baking sheet.
  2. In a medium bowl, beat together the egg whites, almond extract and the salt on a medium-high speed until soft peaks form.
  3. Add the sugar about 1 tablespoon at a time while beating at a high speed until stiff peaks form. Continue until mixture is glossy.
  4. Fold the coconut into the egg mixture. Drop the mixture with small spoon onto the prepared sheet, spacing each drop about 2 inches apart.
  5. Bake in preheated oven for 12-15 minutes (coconut should be browned). Dip into melted chocolate or drizzle chocolate over the top. Enjoy for up to five days.

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

Chocolate Mousse Recipe

Tuesday, April 3rd, 2018

Chocolate mousse is a dreamy, decadent and creamy dessert that doesn’t require a lot of ingredients. This recipe will make about 8 servings, so it’s perfect for a brunch with friends or a dinner party (just alter the measurements for your needs). Make the mousse ahead of time (up to 2 days in advance) or a couple of hours before you plan to serve it.

What you’ll need:

  • 4 egg yolks
  • 1/4 cup granulated sugar
  • 2 cups heavy cream
  • 8-10 ounce bittersweet chocolate
    (60-70% cocoa)

Directions:

  1. In a small saucepan, make a custard using the egg yolks, half of the granulated sugar (2 tablespoons) and 3/4 cup of the heavy cream over medium heat. Stir until the ingredients are completely combined.
  2. Place the chocolate in a medium bowl. Using a metal strainer, pour the custard into the bowl of chocolate. Let sit for a couple of minutes, until the chocolate is melted enough to combine. Once the custard is completely incorporated (the mixture should have a fudge-like texture), place in the fridge to cool.
  3. In a large bowl, make whipped cream using the remaining 1 1/4 cup of heavy cream and granulated sugar. We recommend whisking by hand until stiff peaks form. If using a hand mixer or stand mixer, be careful not to overwhip.
  4. Once the chocolate mixture is completely cooled, add a spoonful of the whipped cream to the bowl. Mix until it is combined and the texture becomes creamier. Then, fold the chocolate mixture into the remaining whipped cream. Refrigerate for at least 30 minutes, then enjoy!

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

Tuesday Recipe: No Bake Cheesecake Trifle

Tuesday, May 26th, 2015

This summer, you’ll want to stay cool and keep your recipes simple so you can enjoy the outdoors and prevent your kitchen from being too hot. This includes dessert recipes, and the No Bake Cheesecake Trifle is the perfect solution for an afternoon treat or to bring along to a backyard barbecue. Keep the cheesecake its original color, or switch it up with fun colors for a dessert that anyone will enjoy.

What you’ll need:

  • Hand mixer
  • 1 8-ounce package of cream cheese, softened
  • 1/3 cup sugar
  • 1 8-ounce tub of Cool Whip, thawed
  • Food coloring of your choice
  • About 2 crushed Graham Crackers
  • Sprinkles for garnish if desired

No Bake Cheesecake TrifleNo Bake Cheesecake Trifle

Directions:

  1. Combine cream cheese and sugar in a large bowl and beat until smooth.
  2. Reserve 1/2 cup of Cool Whip, folding in the rest with the cream cheese-sugar mixture until well blended.
  3. Place in an airtight container and set in a refrigerator for about 3 hours.
  4. Remove and divide into thirds, coloring each with food coloring.
  5. Transfer into a decorator bag fitted with a large round tip, or a plastic resealable bag; do the same with Graham Crackers in a separate bag.
  6. Squeeze cheesecake mixture into dessert glasses, adding crumbs between each layer.
  7. Add a dollop of the reserved Cool Whip to the top of each trifle, and add sprinkles if desired.
  8. Chill until ready to serve, then enjoy!

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon