Archive for June, 2010

June 27, 2010

>Berry Parfaits

I’m Leaving this Thursday for New York! I won’t be back until the end of August. My mum is going to continue to update the blog each week. I most likely won’t be on the Internet all that much so don’t take it personally if I’m not reading or commenting on you blog, It’s just something that won’t be possible for the next few months. But there are plenty of tasty treats that will be posted on here weekly. Have a terrific Summer! These are terrific little cups of deliciousness to have out for 4Th of July. Just pound cake, fresh cream, and berries set up like a parfait.
Fresh cream:
1 1/2 C cream
1/2 C sugar
Whip together until stiff peaks form.
For cake use this poundcake recipe and instead of putting it in a bundt pan just put it in a 13 x 9 inch pan and when cooled cut into cubes. Then use whatever kind of Berry’s you would like. It makes about 2 dozen cups. Layer however you like.

June 23, 2010

>Congo Bar

I have been scrambling around like a mad person these last few days. I’m leaving next Thursday so there is so much to get done, not to mention I’m having a BBQ a few days before I leave, what was I thinking? I have been creating blog posts for the coming weeks while I’m gone and my mum will be updating since I won’t have any access to a computer. If You like chocolate chip cookies then theres no doubt that you will like these. These are a sister to blondies their the same idea. I different chips and nuts you can add are endless. I have been on a bar/brownie kick lately so I found these and their a terrific add to the collection of recipes.
Congo Bars
2 3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 lb. light brown sugar
3 eggs
1 teaspoon vanilla
11.5 ounce package milk chocolate chips
1 cup chopped pecans
By mixer:
Sift flour, baking powder and salt in a large bowl. Set aside.
Combine butter and sugar using a mixer until blended.
Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
Add vanilla and mix.
Add flour and mix until combined.
Stir in chips and then pecans.
By hand:
Sift flour, baking powder and salt into a large bowl. Set aside.
Stir brown sugar into softened (not melted) butter in another large bowl until butter disappears. You can use the back of your spoon to help incorporate the two together.
Add eggs one at a time to butter mixture and stir well after each egg.
Add vanilla, chocolate chips and nuts. Mix well.
Add dry flour mixture and stir until well combined.
Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.
Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.

June 14, 2010

>Ganache Brownies

These are just real simple and really moist and chocolatey. I made them for BBQ we had where I made few other things including the Buttermilk Poundcake and Corn Pop Brownies and a Cherry,Apricot,Peach pie that I will be posting later on.
Brownie Ingredients:
1 1/4 cups cocoa powder
1 1/4 cups flour
12 oz butter
3 cups sugar
6 eggs
2 tsp. vanilla
Grease a 9×13-inch baking pan. Sift together cocoa powder and the flour. Melt the butter over low heat. Remove from the heat and stir in the sugar. Add the eggs, 2 at a time stirring after each addition. Stir in the vanilla. Add this mixture to the dry ingredients and stir until combined. Pour batter into the prepared pan and bake for 45-50 minutes or until cake tester comes out clean.
9 ounces dark chocolate coarsely chopped
1/2 cup heavy cream
Making the Ganache
Put the chocolate in a large heatproof bowl and set aside.
In a small saucepan over medium heat, combine the cream and bring just to a boil. Remove from the heat and pour the cream mixture over the chocolate. Let stand for 2 minutes, then, starting in the center of the bowl and working your way out to the edges, slowly stir the chocolate and cream mixture in a circle until the chocolate is completely melted and mixture is smooth. Whisk for another few minutes to cool the ganache slightly. Then pour over cooled brownies and put in the fridge until cooled completely.

June 6, 2010

>Pineapple, Berry, and Mango Sorbet

The weather has finally been acting like summer and there has been a lot of Popsicle eating. Sorbet’s are really easy to make and really refreshing. It’s also been fun experimenting with different flavors.
Berry Sorbet
4 C fresh or frozen berries
superfine sugar to taste
juice of one lemon
Puree the berries in a food processor until smooth. Add the sugar to taste, and add the lemon juice just to bring out the flavor of the berries. Strain the mixture through a fine wire mesh to extract the seeds from the juice, and churn the mixture in an ice cream freezer until firm. Spoon into a bowl, and freeze until hard.

Pineapple Sorbet
16 oz frozen or fresh pineapple
superfine sugar to taste
juice of 1 lemon
Do above directions.
Mango Sorbet
16 oz fresh or frozen mango
superfine sugar to taste
juice of 1 lemon
Do above Directions.

So I just found out I got this awesome award today from Tanja’s Cupcakes! Thank you so much! Below I have given the award to a few of my favorite blogs.

10 things that make me happy:
sunny days
getting things done
upbeat music
I’m passing this award on to:
Bittersweet Baker
A southern Grace
Bake at 350
Edible Moments
Dessert First
Dessert for Breakfast
Cookies and Cups
My sweet and Saucy
My Baking addiction
The rules are:
copy and paste the award on your blog
list who gave the award to you and use a link to her blog
list 10 things that make you happy
pass the award on to 10 other bloggers and visit their blog to let them know!