Spring is in the Air: Fresh Strawberry Fruit Fluff Recipe

Spring is in the air and the pollen too if you ask my dear sniffly husband. Spring means fresh fruits and cool food. That’s why Fresh Strawberry Fruit Fluff is on the menu today. Treat yourself to this tasty treat and feel the warm breezes of summertime just around the corner. Enjoy!

Ingredients:

• 2, 11 oz cans mandarin oranges, drained
• 1 cup pineapple, chopped
• 1 cup fresh strawberries, chopped
• 1 pound small-curd cottage cheese
• 2, 3 oz packages strawberry Jello mix
• 1, 16 oz package Cool Whip, thawed

What’s Next:

In a large bowl- combine the oranges, pineapple & strawberries in a large bowl and mix together with the cottage cheese.

Add the dry strawberry Jello mix and stir until well blended. Fold in the thawed frozen whipped topping and refrigerate for at least one hour.

And you have yourself one easy, delicious springtime treat!

Eat well & Laugh often.

A History of Creme Brulee & Trinity College Burnt Cream Recipe

I feel like we left creme brulee a little short last Friday, so I thought we’d revisit with a short history and another delectable recipe.

Creme brulee which means ‘burnt cream’ in French, is a dessert with a rich custard base topped with a layer of sugar which is then burned using a salamander and becomes a hard caramel. What an interesting dessert, who would have thunk this one up?

We first see the recipe for creme brulee in Massialot’s cookbook in 1691 in France, however, Trinity College in Cambridge, England also lays claim to the origin of the sweet custard. They contend to be the first producer of the dessert in the 1600’s where they named it ‘Cambridge Burnt Cream’ or ‘Trinity Cream’ and have a special branding iron with the official college crest which is used to burn the sugar top.

Here is the Trinity College Burnt Cream / Creme Brulee Recipe, I wish I could have found a pic of the branding iron.

Ingredients:

• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 3 large eggs
• 3 egg yolks
• 8 tablespoons sugar

Go ahead and preheat your oven to 325 F, or 110 C.

In a small saucepan - put the cream & vanilla extract extract over the lowest possible heat. Slowly, bring to a simmer, stirring frequently.

In a large bowl- beat the eggs, yolks & 2 tablespoons of sugar until the mix is thoroughly blended. Pour the hot cream onto this mixture, whisking all the time. Pour this mixture through a sieve back into the saucepan and place over very low heat.

Cook without letting the mixture boil until it is thick enough to coat the back of a spoon. Pour into 6 custard cups and place these in a shallow baking dish into which they fit with plenty of room to spare. Cover each one with foil, then add water to the baking dish so it comes halfway up the sides of the cups.

Bake at 325 degrees for 30 minutes, then remove the foil and insert a knife blade into the center of the custards. If it comes out clean, they are done. If not, replace the foil and cook until they are ready.

Cool, then chill for 3 hours. An hour before serving, preheat the broiler for 5 minutes and sprinkle 2-3 teaspoons of sugar in an even layer over the surface of each custard. Place under the hot broiler and leave it until the sugar melts into a layer of golden-brown caramel.

This takes between 3 and 5 minutes, depending on the temperature of the broiler and the thickness of the sugar layer. Watch it carefully; once the sugar begins to melt, it can easily burn. Leave for 3 to 4 minutes to cool the caramel before serving. Serve with a few berries as garnish.

I hope you enjoyed this age-old recipe.

Eat well & Laugh often.

Weekend Creme Brulee Recipe

Forget NBC & get ready for the weekend with this delicious creme brulee recipe from Bon Appetit magazine. Get out those torches & enjoy!

Ingredients for Custard:

• 2 cups whipping cream
• 1/2 cup sugar
• 2 tablespoons ginger
• 1 vanilla bean, split lengthwise
• 5 large egg yolks

Ingredients for Creme Brulee:

• 12 teaspoons sugar
• Sliced tropical fruit (such as mango, papaya and/or kiwi)

What’s Next for Custard:

Go ahead and preheat your oven to 325 F, or 110 C. Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar and ginger in heavy medium saucepan.

Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.

Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.

Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.

What’s Next for Creme Brulee:

Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.

Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn’t soften. Garnish creme brulees with fruit.

Four-inch-diameter fluted clear glass flan dishes are available at cookware stores and many hardware stores. They are about 2/3 inch deep and hold about 1/2 cup liquid.

Enjoy & have a lovely weekend!

Eat well & Laugh often.

I Can Never Say No to Chocolate Pudding Recipe

And now for the best part of Cuddle Up Comfort Food Thursday, the chocolate. Your taste buds will melt with this chocolate pudding recipe. Enjoy.

Ingredients:

• 4.5 cups heavy cream
• 5 oz bittersweet chocolate, finely chopped
• 6 large egg yolks
• 1/3 cup granulated sugar
• 1.5 teaspoons vanilla extract
• Pinch of salt

Go ahead and preheat your oven to 325 F, or 110 C.

In a large saucepan- bring heavy cream to a simmer, remove from heat.

In a large stainless steel bowl- add chocolate & 1 cup of warm cream. Let stand until chocolate is melted. Stir the chocolate mix until smooth, then stir in the remaining cream.

In a separate large bowl- whisk together egg yolks, sugar, vanilla & salt. Gradually whisk in chocolate mixture. Strain the pudding through a fine-mesh strainer and skim off the froth on the top.

Pour the pudding into eight 6-ounce ovenproof ramekins. Place them in a deep baking pan and put the pan in the oven. Add enough hot water to the pan to reach halfway up the sides of the ramekins, then cover the pan with aluminum foil. Bake the puddings for about 50 minutes. When gently shaken, they should look set around the edges but not quite set in a quarter-size area at the center.

Remove the ramekins from the water bath and let cool at room temperature. Refrigerate for several hours, or overnight. Serve chilled and allow yourself to be carried away in comfort and yumminess.

Eat well & Laugh often.

The Moistest Chocolate Cake This Side Of Heaven Recipe

Many recipes circle the globe due to their goodness and palatable appeal. And ‘The Moistest Chocolate Cake This Side of Heaven’ recipe is no exception. The recipe’s origin lies in Knoxville, TN at the hands of the infamous Tennessee baker Dot, but because of its wondrous ability to maintain moisture, this chocolate cake recipe has reached many hands all over the world. Why, the last I heard, they were making this exact recipe in Namibia to celebrate the arrival of Angelina Jolie.

Now, let’s take on this well-traveled and super-moist chocolate cake recipe ourselves.

Ingredients for Cake:

• 2 cups white sugar
• 2 cups self-rising flour
• 1 stick butter
• 4 tablespoons cocoa
• 1/2 cup veggie oil
• 1 cup water
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup chilled buttermilk
• 2 eggs

Ingredients for Icing:

• 1 stick butter
• 6 tablespoons whole milk
• 4 tablespoons cocoa
• 1 teaspoon vanilla extract
• 1 box powdered sugar
• 1 cup chopped pecans

What’s Next:

Go ahead and preheat you oven to 350 F, or 175 C.

In a large mixing bowl- combine white sugar & flour, set aside.

In a small saucepan- bring 1 stickof butter to a mild boil. Whisk in cocoa, oil & water. Stir until blended & remove from heat. Pour cocoa mixture over sugar & flour mix. Beat in cinnamon, vanilla extract, buttermilk & eggs. Beat until well-blended.

Pour yummy chocolate mixture into your 13 x 9 cake pan & bake for 30 minutes, or until comes clean with a toothpick test.

Now for the icing…. In a medium saucepan- melt 1 stick butter. Whisk in milk & cocoa, mix until blended. Add vanilla extract, powdered sugar & chopped pecans, mix until smooth. Remove from heat & check on the cake.

Once cake is removed from oven, pour icing on top. The secret of this miraculously moist chocolate cake is to add the icing while to cake is warm which tends to hold in and add moisture. Enjoy this rich, delicious & famous cake recipe with a cold, tall glass of milk.

Eat well & Laugh often.

And for Easter Dinner Dessert- Yummy Easter Egg Nests

A perfect way to end your Easter meal is by enjoying these little yummies which are about as fun to make as they are to eat. Enjoy!

Ingredients:

2 egg whites
1/2 cup white sugar
2 cups coconut
1/2 teaspoon red food coloring
1/2 teaspoon blue food coloring
1/4 teaspoon yellow food coloring
1/4 teaspoon blue food coloring

What’s next:

Using a fork, lightly beat the egg whites. The egg white is beaten enough when there are not stringy bits of egg white hanging off the fork.
Mix in the sugar and coconut. Divide the mixture into three even portions and place each portion in a bowl. Add red food coloring to one bowl and mix to combine. Add blue food coloring to the second bowl and mix to combine. Add yellow and blue food coloring to the third bowl and mix to combine.
Place 1/4 of a cup of mixture onto a baking paper covered oven tray. Using the back of a tablespoon, press the spoon into the mixture to form a hollow nest area. Bake at 375 C, or 175 C for 8 to 10 minutes. Fill with small Easter eggs as pictured.

Eat well & Laugh often

24th Birthday Chocolate Zucchini Cake

Get out your favorite cream cheese frosting mix and come along with me on this zucchini culinary journey. Make sure you have no allergies to cucurbita pepo, or vegetable marrow, and get those ovens preheated, it’s cake time!

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup oil
• 1 1/2 cups white sugar
• 1 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups grated zucchini, generally about 2 zucchinis
• 2 eggs
• 1 tablespoon pure vanilla extract (don’t let me catch you using imitation)
• 1/2 cup milk
• 1 tablespoon cocoa
• 1 teaspoon cinnamon
• 1/2 cups chocolate chips (you know I love Ghirardelli semi-sweet)

What’s Next:

Go ahead and preheat your oven to 350 F, or 175 C.

In a large bowl- using your hand-mixer, cream together butter, oil & sugar. Add eggs one at a time, vanilla & milk. Mix until well-blended.

Sift together flour, baking soda & baking powder. Gradually add flour mixture to egg mix. Mix well.

Add cocoa, cinnamon & chocolate chips. Add zucchini last & mix evenly.

Pour batter into a non-stick sprayed pan & bake for 35 minutes. When done, allow to cool. Just add cream cheese frosting and you have yourself a beautiful and delicious cake. Hope you enjoy.

Eat well & Laugh often.

I’d Rather be in Cesky Krumlov Ovocne Knedliky / Sweet Dumplings Recipe

OK, now that we know a little more than we started with about the wonderful possibilities of dumplings, let’s move on to the good part. Enjoy this wonderful I’d Rather be in Cesky Krumlov Ococne Knedliky / Sweet Dumplings recipe straight from the Czech Republic.

Ingredients:

• 1 cup whole milk
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 1 cup all-purpose flour
• 1 egg
• 11 peaches (or 15 plums), chopped
• Powdered sugar
• Cottage cheese

What’s Next:

In a large saucepan- bring milk, butter & salt to a boil, stirring continuously. Remove from heat.

Whisk egg into milk mixture, gradually add 1 cup flour. Mix well.

Find your cutting board or some wax paper- use the next 1 cup flour to coat the surface of the board or paper. Turn out dough and knead until dough forms a large ball.

Keep your hands floured (to avoid flour-stick) tear off pieces of dough and wrap around chopped fruit.

In a medium saucepan- boil water. Place dumplings in boiling water. When they begin to rise to the surface, boil for 20 minutes (or 10 minutes for plum dumplings).

Serve these delicious creatures with a sprinkle of powdered sugar and a tablespoon of cottage cheese. This is one of the best ovocne knedliky recipes I’ve tried and I hope you too enjoy the tasteful pleasure of Czech fruit dumplings.

Eat well & Laugh often.

Get Ready for Flavor with Weight Watchers Banana Couscous Parfait Recipe

This Banana Couscous Pudding & Fruit Parfait Weight Watchers recipe is a fantastic to start the day, or end it on a high, delicious note. I love this banana couscous recipe, it is a fabulous and creative way to enjoy two of my favorite things: bananas & couscous!

Points Value: 2; Servings: 4

Ingredients:

• 1/3 cup water
• 1/4 cup couscous, uncooked
• 1 oz fat-free/sugar-free instant banana pudding
• 2 cups skim milk, cold
• 1 large banana. ripe & sliced
• 1 cup strawberries, sliced
• 1/8 oz mint leaves, sprigs (for garnish)

What’s Next:

In a medium saucepan- bring water to a boil. Cut off heat & add couscous. Stir until mixed in & cover. Let stand for 5 minutes & stir.

Prepares pudding according to package directions using skim milk.

Stir in couscous- it’s OK if it is still warm, no worries. Let stand for 5 minutes until pudding is set.

To make parfaits (yep, get those parfait glasses out & brush the dust off) layer about 2 tablespoons of pudding, then 2 tablespoons of bananas, 2 tablespoons pudding, and 2 tablespoons strawberries into each glass. Garnish with mint leaves and you’re ready to impress them all with this quick & easy elegant Weight Watchers recipe. Enjoy!

Eat well & Laugh often.

Golden Raspberry Cheescake Brownies Recipe

I thought with the Golden Raspberry’s just recently awarded, we should celebrate winners and losers alike with this delicious recipe. Enjoy.

Ingredients:

• 1 package brownie mix
• 2 large eggs
• 1/2 cup veggie oil
• 3 tablespoons water
• 1 1/2 cup semi-sweet chocolate chips
• 8 oz cream cheese, room temperature
• 1 egg
• 1 cup confectioner’s sugar
• 1 teaspoon raspberry extract

What’s Next:

Go ahead and preheat your oven to 350 F, or 175 C.

In a large bowl- combine brownie mix, 2 eggs, veggie oil, water & chocolate chips. Stir with a fork until combined. Pour into a 9 x 13 (pre-sprayed with non-stick) and smooth evenly.

In a medium bowl- beat cream cheese, 1 egg & confectioner’s sugar until smooth. Mix in raspberry extract.

Spoon mixture onto brownie mix. Using a butter knife swirl the cheesecake mixture into brownies.

Bake 30 minutes. You’re done & ready to relax and have a nice piece of delicious.

Eat well & Laugh often.

You-Won’t-Believe-How-Good-It-Is Olive Oil Cake

Now that we know a bit more about olive oil itself, it’s time for the fun part. Get your apron on and let’s start cooking! This cake combines all the wonderful flavors of oranges, almonds and the light, sweet-tasting olive oil.

Ingredients:

• 2 small oranges
• 1 lemon
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 4 eggs
• 1/2 teaspoon salt
• 1 1/2 cups white sugar
• 6 oz finely chopped almonds, toasted
• 2/3 cup olive oil
• Confectioners’ sugar for dusting

What’s Next:

Go ahead and preheat your oven 350 F, or 175 C and get your springform pan out of the crowded cabinet.

In a large skillet- place whole oranges & lemons together and cover with water. Simmer them over medium heat for 30 minutes. Remove from heat, drain, cool.

Cut the lemon in half & discard the pulp and seeds. Cut the oranges in half and discard the seeds, keeping the pulp. Place the lemon rind & orange halves into a food processor and chop until fine.

In a large bowl- sift flour & baking powder together. Set aside.

In a large mixing bowl- whisk eggs & salt until foamy. Gradually beat in the sugar.

Gently fold the egg/salt/sugar mix into the flour. Add chopped fruit & nuts. Add olive oil. Mix for just one minute, it is important not to over-mix.

In your 10-inch springform- pour batter into pan.

Bake for 15 minutes, or until center of cake is set. Allow to cool. Dust with confectioners’ sugar and you’re ready for a little slice of heaven. Enjoy!

Eat well & Laugh often!

Mexican Apple Enchilada For You

To keep up with our Mexican Monday theme, I thought we’d mosey on down to the wonderful land of dessert. This Mexican Apple Enchilada is a delicious way to end a Monday, sweet and slow.

Ingredients:

21 oz can apple pie filling

6, 8-inch flour tortillas

1 teaspoon cinnamon

1/3 cup butter

1/2 cup white sugar

1/2 cup brown sugar, packed

1/2 cup water

Vanilla bean ice cream for added yum

What’s Next:

Go ahead and preheat your oven to 350 F, or 175 C.

Spoon apple filling evenly onto tortillas, sprinkle with cinnamon. Roll up and place sea,-down onto a lightly greased baking sheet.

In a medium saucepan- bring butter, sugars & water to a boil, stirring constantly. Reduce heat & simmer, stirring continuously for 3 minutes.

Pour sauce over rolled tortillas, sprinkle with a little extra cinnamon. Bake for 20 minutes.

Allow to cool for a couple of minutes, you are now ready to serve it up with a little vanilla bean and enjoy the rest of the evening! Good work.

Eat well & Laugh often.

Kahlua Amaretto Chocolate Sinsation Bundt Cake Recipe

Now you are ready to taste chocolate heaven, here is the promised recipe!

Ingredients for cake:

• 2 cups boiling water
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 1/4 cups white sugar
• 4 eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 tablespoon Amaretto liqueur
• 1 tablespoon Kahlua
• 1 cup Ghirardelli semi-sweet chocolate chips

Ingredients for chocolate Kahlua sauce: 1 cup heavy whipping cream 3/4 cup powdered sugar 4 oz Ghirardelli semi-sweet chocolate, chopped 1 tablespoon Kahlua Ingredients for toasted almonds: 1 cup almonds, slivered or chopped 1/2 cup white sugar 2 teaspoons Amaretto liqueur

Whew! What’s Next on the Cake:

Go ahead and preheat your oven to 350 degrees (175 C). Grease & flour your bundt cake pan.

In a medium bowl- pour boiling water over cocoa, whisk until smooth. Let mixture cool.

Sift together flour, baking soda, baking powder & salt. Set aside. In a large bowl- cream together butter & sugar until light and fluffy. Beat in eggs one at a time.

Add vanilla & almond extracts, Amaretto & Kahlua. Stir until uniform. Take the flour mixture & cocoa mixture and add to large bowl. Now add the chocolate chips. Stir and you’re about done with the cake.

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Pour batter into bundt cake pan, bake for 50-60 minutes or until firm.

What’s Next on the Sauce:

In a small saucepan on medium heat- pour in whipping cream, stirring constantly. Bring just to a boil & whisk in sugar. Reduce heat and simmer for 4 minutes, frequently whisking. On medium heat, add chocolate pieces and Kahlua. Simmer for 30 minutes, stirring occasionally. Sauce is ready when it can coat the back of a spoon.

What’s Next on the Toasted Almonds:

On a small baking sheet, add aluminum foil & apply non-stick cooking spray. In a small bowl- add sugar & Amaretto. Whisk together until smooth. Take the Amaretto sugar combo in your hands and work into the slivered or chopped almonds. Spread even on the sheet. Bake in oven with the cake until browned, about 6-7 minutes.

When your cake is firm and cooled, place on a platter. Pour the delicious sauce on top and sprinkle with toasted Amaretto almonds and you have yourself a wonderful treat! Enjoy!

Eat well & Laugh often.

Cuddle Up with Cobbler

Cobblers are an American deep-dish fruit dessert or pie with a thick crust (usually a biscuit crust) and a fruit filling such as blackberries, blueberries, apples or in this case, peaches. Some versions of cobbler are enclosed in the crust while others have a crumb topping. My favorite has always been, the more biscuit breading the better!

Cuddle up tonight with this Crusty Perfect Peach Cobbler:

Ingredients:

• 3 cups sliced peaches (canned or fresh)
• 1/4 cup white sugar
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon peel
• 1 teaspoon almond extract (the real stuff please)
• 1 1/2 cup flour
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 1 tablespoon white sugar
• 1/3 cup shortening (I never said it was healthy!)
• 1/2 cup milk (whole is better)
• 1 egg, beaten
• 2 tablespoons white sugar

What’s Next:

Preheat your oven to 375 F, or 190 C.

Arrange peaches on a greased 8 inch square pan.

In a large bowl, mix together: 1/4 cup sugar, lemon juice, lemon peel & almond extract. Sprinkle mixture over peaches.

To prepare your shortcake- sift together flour, salt, baking powder & 1 tablespoon sugar into a large bowl. Cut in shortening until the mixture is like coarse bread crumbs.

Add milk and eggs and stir until flour is moistened. Spread dough over peaches. Sprinkle with 2 tablespoons sugar.

Bake for 40 minutes or until browned. Try it topped with vanilla bean ice cream & enjoy your peachy dessert!

Eat well & Laugh often.

Tiramisu Meets the Genoise Cake

In this recipe I have added two near and dear things to my heart and my tongue, genoise cake & tiramisu. Today in the kitchen we will have France & Italy battling it out in the ring. The cake & mix are simple and easy to make, should take you, with prep & cooking time, about 2 hours. This is a fabulous Saturday morning

recipe. Enjoy!

cake & tiramisu. Today in the kitchen we will have France & Italy battling it out in the ring. The cake & mix are simple and easy to make, should take you, with prep & cooking time, about 2 hours. This is a fabulous recipe. Enjoy!Genoise Cake:

Genoise cake is a simple and delicious cake from France. It is classic, buttery & quite versatile. For thin cake layers, use the provided measurements, if you would prefer a taller & thicker cake, double the amounts. For two layers, make two cakes, for three layers, make three cakes and so on.

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup sugar
• 2 eggs
• 1 cup flour
• 1/2 tsp. baking powder
• 1/2 tsp. vanilla

What’s Next:

Preheat your oven to 350 degrees.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time on high speed until very light and fluffy.

Sift together flour and baking powder, then fold into batter. Stir in vanilla.

Pour batter into a buttered 8″ square cake pan and bake for 20-30 minutes, until light golden brown, and cake begins to pull away from sides of pan.

Mascarpone Mix:

Now here comes the fun part.

Ingredients:

• 6 egg yolks
  
• ¾ cup white sugar
  
• 2/3 cup milk
  
• 1 ¼ cups heavy whipping cream
  
• ½ teaspoon vanilla extract
  
• 1 pound mascarpone cheese
  

What’s Next:

In a large bowl whisk together egg yolks & sugar until well blended, whisk in milk.

In a medium bowl, on medium speed, beat in heavy cream & vanilla until stiff peaks form. Spoon in mascarpone cheese and mix until uniform. Add medium bowl contents to the egg yolk & sugar mixture.

Apply mascarpone mixture to genoise cake in alternating layers, leave enough mix to apply a generous amount to the top. You can add anything from blueberries & blackberries to a chocolate Kahlua sauce, to just plain cinnamon as a topping. Just have fun and be creative!