Posts Tagged ‘heavy cream’
Welcome to the combination of red velvet and creme brulee. With so much decadence in one dessert, you’ll be glad it only serves two.
When it comes to cooking holiday meals preparation is key, even when it comes to Valentine’s Day. Unless you are cooking the meal together, you don’t want to spend the entirety of Valentine’s Day in the kitchen so if possible knock out some steps head of time. So the day before you should marinade the meat and make this creme brulee.
This creme brulee recipe is perfect for Valentine’s day not just because it is red velvet, it only makes 2 servings and is pretty easy to make as far as creme brulees go. And creme brulee is fancy. By making it the day or two before means all you have to do is show off your pyro skills and toast the sugar on top right before serving. Dessert and a show!
Now go check out all the other #TripleSBites bloggers’ recipes by scrolling down to the bottom of this post. And don’t forget to enter the giveaway brought to you by our amazing sponsors. Click HERE for more information on how to enter.
Two years ago: Valentine’s Funfetti 7 Layer Bars
Three years ago: Sausage Lasagna Heart Calzone
Romance is a warm bowl of melted chocolate and all of your favorite things to dip into it. Make it ever sweeter with this easy two ingredient recipe including Nutella!
Nothing says romance like a bowl of hot melted chocolate and today just happens to be National Chocolate Fondue Day! I’ve already made a couple chocolate fondues (white chocolate, and a healthier version) which were served with eggless, raw cookie dough bites. But since today is also World Nutella Day I decided it was time to combine the two holidays and make the easiest, two ingredient fondue ever – Nutella Fondue.
For this fondue all you need is heavy cream and your favorite chocolate-hazelnut spread. On any other day that is not World Nutella Day you could also use any kind of spread you prefer (try peanut butter, almond butter, or straight up melted chocolate). But it’s time for romance and Nutella in preparation for Valentine’s Day, making this fondue a perfect addition to #TripleSBites this week.
What do you like to dip in your chocolate fondue? I went with fresh strawberries, pretzels, and marshmallows. Maybe you should create a fondue-s’mores and skewer the marshmallow and strawberry together and then sandwich them between two pretzels? Cookies, mini cupcakes, cookie dough, and other fruits would have been stellar as well. Let’s go for a dip.
When I dip you dip we dip.
Check out all the other spicy, saucy, sexy bites today by scrolling down to the end of this post. Also be sure to enter the big giveaway provided by our amazing sponsors by clicking HERE!
Two years ago: Nutella Pecan Pie Bars
Three years ago: Nutella Chunk Cookies
Pumpkin and ice cream should be allowed all year long. Pumpkin pie lovers will rejoice over this pumpkin ice cream which tastes just like pumpkin pie filling.
Hooray internet! Yesterday was a productive day. Internet installed in the morning then painted the master bedroom, accent wall in the guest bedroom, and the entryway. As far as my food-life goes it’s been mostly cereal, pop tarts, mac and cheese, and dining out. So do not be fooled, I have not truly broken in the new kitchen and my posts may be sparse still for another week. Hopefully back to normal soon though as my POD that I haven’t laid eyes upon in a year arrives today!
This ice cream was made while I was still in Knoxville, recovering from the flu. My dad actually made it as the first ice cream made in his new KitchenAid ice cream maker that he got for Christmas. Since I was moving out he had to start learning how to use his own! My dad always buys an excess of fresh pumpkin every fall to cook and make puree which he then freezes. What better flavor to start out with than pumpkin? Especially when this ice cream tastes just like pumpkin pie filling. I also topped mine with toasted almonds because they are freaking delicious.
One year ago: Goat Cheese Stuffed Bacon Wrapped Dates
Two years ago: Inedible Favorites – Luke 9 Months
Serve lasagna for dessert! This dessert lasagna is made with graham crackers, golden pumpkin Oreos, cream cheese, cool whip, and cookie butter. In other words, delicious.
After how big of a hit the chocolate peanut butter cup lasagna was last year, it seemed like a no brainer to try it again with another beloved spread – Speculoos aka Biscoff. With the help of some pumpkin spice Oreos, this dessert lasagna disappeared just as quickly as the peanut butter version. I brought it to a chili cook off and there wasn’t a single dollop left by the end of the night – people were scraping up every last bit of it. Basically, if you are looking for a killer make-ahead dessert for an upcoming party then look no further. Pumpkin is totally acceptable after Thanksgiving.
P.S. You can now follow me on Instagram! Oh technology!
One year ago: Homemade Italian Bread & Garlic Bread
Two years ago: White Chocolate Cranberry Shortbread Cookies
Three years ago: Cauliflower Pizza Crust
Four years ago: Homemade Applesauce
SPECULOOS & PUMPKIN SPICE OREO LASAGNA
1 cup semisweet chocolate chips
1/3 cup heavy cream
2 (8 oz.) packages cream cheese, room temperature
1-1/2 cups Biscoff or Speculoos cookie spread
1 cup powdered sugar
1 cup heavy cream
1 tsp vanilla extract
16 oz. frozen whipped topping, thawed
15 whole graham crackers
1 (12.2 oz.) box Golden Oreos with Pumpkin Spice Creme
1 cup mini semisweet chocolate chips
8 oz. frozen whipped topping, thawed
1/4 cup toffee bits
- For the chocolate drizzle, melt the chocolate chips and heavy cream together in the microwave in 15 second increments, stirring until smooth. Set aside to cool.
- Prepare the filling: In a medium mixing bowl, whip together cream cheese, cookie spread, powdered sugar, heavy cream and vanilla. Whip for 2-3 minutes until fully combined and smooth. Add the thawed whipped topping 8 ounces at a time. Continue to whip until fluffy and light. Set aside.
- In a 9 x 13 inch dish place one layer of graham crackers (7-1/2 sheets). Spread 1/3 of the filling mixture over the crackers, and sprinkle with 1/3 of the chocolate chips. Gently press a layer of Oreos into the filling and top with another 1/3 of the filling. Sprinkle with 1/3 of the chocolate chips and top with another layer of crackers followed by the final 1/3 of the filling.
- Frost with whipped topping, and sprinkle the top with the remaining chocolate chips and toffee bits. Drizzle with chocolate. Chill for at least 4-6 hours before cutting into 24 squares.
Source: Adapted from my Chocolate Peanut Butter Cup Lasagna.
Caramel cheesecake, speculoos cookie crust, apples, more caramel, pecans, and cinnamon whipped cream. If that’s not the works for an epic caramel cheesecake I don’t know what is.
Time for the obligatory “I woke up to snow this morning” proclamation. Funny how living in the South for the past 8 years has already altered my Northerner mind set into thinking it is way too early for below freezing temperatures, let alone snow. But it will probably melt by noon so all is well, at least down here. I know some of my friends still living in the North are about to get pounded with snow. Not that they don’t know how to handle it up there but it is a bit early to be getting that much snow. Stay warm, my friends!
You will notice that I did not take the photos of this cheesecake during this snowy event. This is the dessert I made for Friendsgiving, when it was still warm and sunny out (was that really only 1-1/2 weeks ago?). Instead of making pumpkin or apple pie, since I knew we were get our fill in a couple weeks on Thanksgiving, I made a caramel cheesecake with a speculoos cookie crust, topped with apples, more caramel sauce, pecans, and even cinnamon whipped cream. And yes every last bit of it was devoured. One of my friends even took it upon himself to top his slice with all of the excess whipped cream.
One year ago: Penne with Butternut Squash, Kale, and Goat Cheese
Three years ago: Baked Apple Cider Doughnut Minis
Fluffy mousse made with pumpkin spice Greek yogurt is a great way to end a fall day. Serve with a spiced cookie.
Holy food coma. Peabody has outdone herself giving Kita and I a foodie/root beer tour of Seattle and I’m not sure if I will ever be hungry again. Doughnuts, fresh Greek yogurt, burgers, lab-style cocktails, Greek food, short ribs, bread pudding, and more pastries galore. I even spent $100 on root beer yesterday, 43 bottles of root beer that I somehow didn’t already have in my collection of 108. Yea, I think I made that root beer store owner’s day. Eventually I plan to post some pictures recapping this adventure but for now let’s take a gander at some mousse. Pumpkin spiced Greek yogurt mousse in fact decorated with chocolate dipped speculoos cookies made out to look like graves because Halloween is this Friday.
One year ago: Chocolate Pumpkin Pancakes
Pumpkin pie meets s’mores in this adventurous rendition of a classic recipe. Graham cracker crust, a layer of chocolate, classic pumpkin filling, and toasted homemade marshmallow topping.
Hi and welcome to day 3 of #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!
Check out all the #PumpkinWeek Bloggers and their recipes:
- Pumpkin Pie Cream Cheese Truffles by Love and Confections
- Pumpkin-Vanilla Bean Madeleines by Culinary Adventures with Camilla
- White Chocolate Drizzled Pumpkin Scones by That Skinny Chick Can Bake
- S’mores Pumpkin Pie by The Spiffy Cookie
- Homemade Pumpkin Puree by Happy Food Healthy Life
- Pumpkin Mole by Curious Cuisiniere
- Drunken Pumpkin Seeds by Life Tastes Good
- Pumpkin Roll by A Day in the Life on the Farm
- Pumpkin Lasagna by My Catholic Kitchen
- Cinnamon Pumpkin Bread by Making Miracles
- Pumpkin Quinoa Oatmeal Bake by The Pajama Chef
- Pumpkin Chocolate Swirl Pancakes by Dizzy Busy and Hungry
When it comes to Thanksgiving recipes such as pumpkin pie, there’s a reason why the classic recipes are classics – because they are just good. However I cannot resist the chance to try new things, especially when I can use the same recipe as the base. Last year I took a baby step by adding a brown sugar walnut topping to one pumpkin pie and the made a second without. Despite everyone’s protests, the pie with the crumble topping disappeared first.
Taking that experience into mind I jumped off the deep end with this new pumpkin pie rendition. Pumpkin pie meets s’mores. A graham cracker crust with a layer of chocolate sits beneath a classic pumpkin pie filling, which is blanketed by a thick layer of homemade marshmallow topping. Don’t have a kitchen torch to toast the marshmallow? Throw it under the broiler but keep a close eye on it. Or do what I did and use a real, full-sized blow torch O:-).
Start off fall right – with ice cream! This easy no-churn ice cream takes just like a pumpkin cannoli or at least what I think a pumpkin cannoli would taste like.
I am a true believer of ice cream and its application year round. To prove my point I made a seasonal ice cream using pumpkin! It’s also super easy to make and does not require an ice cream maker, which means you have no excuses not to make this.
The flavor is pumpkin cannoli and while I have never actually tasted a pumpkin cannoli before I bet it tastes just like this ice cream, minus the cold factor. My favorite part is the crispy roasted pepitas which is why I sprinkled even more over the top.