Fruit and Granola Parfait

This week I decided to make something lite and refreshing, after a long holiday weekend and if you're like me you probably over did it...lol it was my birthday as well so of course I went there..lol

I thought this would be a nice lite summer dessert and it's healthy.

lite vanilla yogurt
fresh strawberries
fresh blueberries
fresh rasberries
low fat granola

layer your glass with granola, yogurt, fruit, repeat ending with fruit, then sprinkle granola. You may use any fruit I used my favorites

Tips

1. sliced bananas, apples, peaches would be delicious as well.

*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….

P.S. I don’t like coconut 

I hope you enjoy

Bon appétit in Persian - (befarma'id) بفرماييد (nooshe jan) نوش جان

Ice Cream Cone Cakes

Today is my birthday and the 4th of July weekend!!! since it's a busy weekend I decided to take a short cut and use cake from the box....yes I said from the box

this a don't!!!! don't fill your cones this high it will spill over

Tips:

1. fill your cones 3/4 to the top

2. stand them in cup cake pan (see picture above)

3. follow cupcake baking directions on package approx 25 mins. 350

*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….

P.S. I don’t like coconut 

I hope you enjoy

Bon appétit in Basque - On egin!

Pecan Brownie Pie w/Ice Cream

Today I made a delicious treat, it's a twist on brownies I think you will like..My testers enjoyed it. I found this recipe in a cookbook and I tweaked it a little to make it my own and to make it taste the way mind thinks it should..lol

Refrigerated pie crust or 1 (9”) unbaked pastry shell

6-10 oz (total ) dark choc./semi sweet chocolate chips

½ stick butter

1 (14oz) can sweetened condensed milk

½ c bisquick baking mix

2 eggs

1 t vanilla

1 c pecans

375 bake pastry shell 10 mins remove from oven reduce temp 325.

In double pan over low heat melt chips w/butter or in the microwave stirring every 30 seconds until combined.

In large bowl mix choc. mixture w/sweet condensed milk, bisquick mix, eggs and vanilla until smooth, add nuts pour into pastry shell

Bake 35-40 min or until center is set. Serve warm or room temp w/ice cream

Tips:

1.  I used dark choc and semi sweet choc. you don't have to mix them use your favorite.

2. Pecans are optional you may use any nut or no nuts

*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….

P.S. I don’t like coconut 

I hope you enjoy

Bon appétit in Macedonian - Пријатно јадење (Priyatno yadenye)

3 Layer Carrot Cake w/Cream Cheese frosting

Happy Fathers Day!!! I hope all fathers enjoy their day.. sorry I'm a day late we lost all power yesterday for some odd reason, we had sunshine blue skies. However here's my post.


I decided on a 3 Layer Carrot Cake! yummy!!!

*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….

P.S. I don’t like coconut 

I hope you enjoy

Bon appétit in

Korean - 잘 먹겠습니다 (jal meokkesseumnida) -                          before a meal                            

                 잘 먹었습니다 (jal meogeosseumnida) -

                          after a meal                              

                    맛있게 드세요 (masitkke deuseyo)

Chocolate Ganache Cupcakes

I found this delicious looking recipe on the foodnetwork and decided to give it a shoot. The recipe turned out great my testers loved them, I thought something was missing not sure what it was, I will try it again and tweak it more lol...

• 1 stick salted butter, at room temperature
• 1 cup sugar
• 5-large eggs, at room temperature
• 16 fluid ounces Hershey's chocolate syrup
• 1 tablespoon pure vanilla extract
• 1 cup unbleached flour
• 1 teaspoon instant coffee granules

For the ganache:

• 1/2 cup heavy cream
• 8 oz semisweet or dark chocolate chips
• 1/2 teaspoon instant coffee granules

Directions

Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.

Cream the butter and sugar in the bowl of an electric mixer until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just combined. Don't overbeat, or the cupcakes will be tough.

Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the muffin pan.

For the ganache, warm the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally or microwave and stir every 30 seconds until melted

Dip the tops of the cupcakes into the ganache while warm

Tips:

the ganache recipe makes more glaze than you need, I cut the recipe in half

1/4 cup of heavy cream

4-6 oz of semi sweet or dark chocolate chips

1/4 t. instant coffee granules

*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….

P.S. I don’t like coconut 

I hope you enjoy

Bon appétit in Hungarian - Jó étvágyat!

Toffee Chip Cookies

Today I decided to do a different take on chocolate chip cookies I used toffee chips...and of course I needed that something extra and had to add a few chocolate chips...lol

2 ½ c unbleached flour                  

1 t baking soda                               
1 t salt                                            

2 stick butter softened                

¾ c sugar                                        
¾ c brown sugar                             
2 lg eggs
1 t pure vanilla 
1 bag of toffee chips 

½ c. chocolate chips (optional)                            

Bake 375

Combine flour, baking soda, & salt in small bowl, mix butter, sugar, and  brown sugar mix well add eggs 1 @ a time, add vanilla mix well gradually add flour mixture. add toffee chips

*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….

P.S. I don’t like coconut 

 

I hope you enjoy

Bon appétit in Chamorro -  Buen prubechu

Strawberry Shortcake

Today I made a simply delicious Strawberry Shortcake recipe courtesy Emeril Lagasse....of course you know I had to tweak it...how do you tweak perfections, hummm well I did...lol actually I just took out 1 egg and added more milk...reason being I've never made a cake that had such a small amount of milk. However please follow Emerils recipe, you know how I like to live on the edge...lol

It turned out great, well at least that's what my daughter and her friend said...lol

I used frozen strawberries w/sugar added and whipped topping from the store...however I do have a recipe for homemade whipped topping which is just as good.

• 1 cup (2 sticks) unsalted butter, melted and slightly cooled, plus 2 teaspoons, softened
• 6 large eggs, at room temperature
• 2 tablespoons milk, at room temperature
• 1 1/3 cups granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Directions

Preheat the oven to 375 degrees F and grease a 9 by 13-inch glass casserole with the 2 teaspoons of butter and set aside.

Combine the eggs and milk in a large bowl and beat with an electric mixer until frothy. Add 1 1/3 cups of the sugar and continue to beat at high speed until the mixture is quite thick and pale yellow, about 7 to 10 minutes.

Sift together the flour, baking powder, and salt in a medium bowl. Fold this mixture gently into the egg mixture. Gently stir in the melted butter and then transfer the batter to the prepared baking pan and bake in the center of the oven until risen and golden brown, about 30 minutes. Remove from the oven and let cool on a wire rack before proceeding.

I cut the cake into cubes layered the margarita glass, added strawberry mixture and whipped topping... yummy

*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….

P.S. I don’t like coconut 

I hope you enjoy

Bon appétit in Yorùbá - Ounjẹ ajẹye o / Yoo gba ibi re