Posts Tagged ‘heavy cream’

Strawberry Shortcake Cobbler

Use your cast-iron skillet for dessert with this strawberry shortcake cobbler. Easy to throw together and a fun presentation.

Strawberry Shortcake Cobbler

In case you were unaware, cast-iron skillets are not just for entrees but desserts as well. Throw in some strawberries topped with shortcake biscuit batter and you will soon discover the validity of that statement. The strawberries become juicy and gooey which perfectly contrasts the crumbly, buttery biscuit topping. Don’t forget the fresh whipped cream!

One year ago: Whole Wheat Hamburger Buns

Two years ago: Pineapple Pancakes with Honey Greek Yogurt Topping
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Honey Almond Ice Cream with Fudge Ripple

The other day while walking around Knoxville, a cute black tuxedo kitten came running up to me and showed no fear as I bent over to scoop him up. My first thought of course was “I want to take you home!” but this cat was so friendly I just knew he had to have an owner, despite the lack of a collar and the apparent conjunctivitis (poor little guy). So I resisted the urge to steal him and set him down. However, he had other plans as he continued to follow me around for the remainder of the walk and even parked outside my friends door for awhile. If I were still in Memphis I would’ve known exactly where to take him (The House of Mews non-kill shelter and adoption agency) but alas I am now on the other side of the state. I have started researching for similar organizations in this area in case he shows up at my friends door again.

Honey Almond Ice Cream with Fudge Ripple 2

Not going to lie, I hope he shows up again. I still have regrets about not keeping the last friendly-possibly-homeless-kitten that tried to force it’s way into my life (oh, Fenna). But I digress…

One of the things I did not put into storage when I left Memphis and moved in with my parents was my ice cream maker attachment for the Kitchenaid (thankfully they own a standmixer so I didn’t have to lug here that as well). My parents always have ice cream on hand but when their stock ran low I made sure to let them know to not buy any – I was making it homemade!

Honey Almond Ice Cream with Fudge Ripple 1

I let them have a say in the flavor choices and ended up deciding on this toasted almond ice cream made with honey and swirled with a fudge sauce. The honey flavor was very subtle while the toasted almonds were the stars. I used some leftover fudge sauce as topping but actually preferred it without the extra chocolate on top. As many of you already know, I’m a minimalist most of the time when it comes to chocolate. But however chocolate-y you like it there’s no denying this ice cream.

Honey Almond Ice Cream with Fudge Ripple 3

One year ago: Garlic Lover’s Pizza

Three years ago: “Creamed” Berry Cheese Spread
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Cookie Dough Oreo Cake

By now I am sure all of you are aware of one of the newest additions to the Oreo lineup, cookie dough. Personally I think that homemade versions such as Lindsay’s (Love & Olive Oil) and Tessa’s peanut butter ones (Handle the Heat) would win hands down. For the purposes of this cake however, homemade Oreos were not necessary. Chopped up Cookie Dough Oreos were mixed into the chocolate cake and used as decoration, but the real purpose of this creation was to make a cake that resembled a giant Cookie Dough Oreo covered in frosting. And if I do say so myself, I believe I succeeded.

Cookie Dough Oreo Cake 1

I made this cake for my step-mom’s birthday. It consists of super moist layers of chocolate cake with bits of Cookie Dough Oreo which are sandwiched around a layer of cookie dough filling, then swaddled in cookie dough frosting and topped with chocolate chips and more Cookie Dough Oreos. There’s some serious cookie-on-cookie action going on here. If you’re feeling really ballsy, serve it up with a scoop of Cookie Dough Oreo ice cream. I stuck with plain vanilla.

Cookie Dough Oreo Cake 2

One year ago: Pepperoni Pasta Bake

Three years ago: Butterscotch Haystack Cookies
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White Hot Chocolate Cupcakes

After living in Memphis for nearly 7 years I finally realized how much I am not used to cold weather anymore. Thankfully the temperatures were in the 50s and 60s over the weekend while my apartment was packed up into storage, but it promptly plummeted. Unfortunately my warmest coat is hidden away in some box because I didn’t look at the weather forecast before packing. For having a PhD I do some silly things sometimes.

This kind of weather calls from serious amounts of hot beverages and food. I say that and realize these cupcakes are not as warm as a cup of hot chocolate but they certainly will warm your heart. I’ve had White Hot Chocolate Cupcakes on my to-do list for way too long, I think since last winter. But I finally tackled them and a good thing too because they were a huge hit! People were calling dibs on the remaining last few.

White Hot Chocolate Cupcakes

One year ago: Blackberry Swirl Meyer Lemon Curd Ice Cream
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Pass the Cook Book Club: White Chocolate Mousse with Frangelico

It’s time to pass around another cookbook! This month we picked recipes from The Silver Palate Good Times Cookbook by Sheila Lukins.

PtCBC 2014

Since Valentine’s Day is approaching (and I happened to have most of the ingredients for this recipe), I decided to make the white chocolate mousse. White chocolate is is my favorite kind of chocolate and I couldn’t deny it in mousse form. I was slightly disturbed by how many dirty dishes were created in the making of this dessert, but thankfully it was well worth it (Kita, you were right). Want to make it more festive for Valentine’s Day? Add red food coloring or top it with colorful red/white/pink sprinkles.

Want to join the fun next month? Click on over to the Facebook group page to sign up!

White Chocolate Mousse

One year ago: Meyer Lemon Greek Yogurt Pancakes

Two years ago: Green Monster Spinach Smoothie
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Southern Caramel Cake

Ten days from now I will pack up the apartment at which I have lived for the past 4.5 years. Currently I have a whopping 8 boxes packed, which means there’s a lot of work to be done between now and then. And what better way to start the festivities than baking a cake! That’s productive and a good use of time, right?

Southern Caramel Cake 1

The only caramel cake I have ever had was from Kroger and was quite delicious. Since then I have been meaning to make a homemade version and was finally inspired when Beth told me that she had been dreaming about caramel cake – although that was right before we left for the winter break so I didn’t make it until now. While baking it I texted her saying I was going to make her day tomorrow, since I was going to be bringing it by the lab the next day. She said it tasted just like her Great Aunt Sally’s from when she was a kid! Winner.

Southern Caramel Cake 2

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Chocolate Peanut Butter Cup Lasagna

Get your stretchy-fat pants on because just looking at this dessert may cause weight gain. It’s a dessert lasagna using chocolate graham crackers for the “noodles”, cream cheese-peanut butter-whipped cream filling, and chocolate as the sauce. Between the layers and on top there are also chopped Reese’s cups and peanuts. I did use reduced fat cream cheese and light cool whip to make myself feel slightly better when the inevitable face plant into a second serving occurred.

Chocolate Peanut Butter Cup Lasagna 1

This incredible, decadent dessert is worthy of today’s event – Ohio State playing Clemson in the Orange bowl! Admittedly I am still a bit bitter about losing to Michigan State and therefore losing the shot at the National Championship Game. But that will never stop me from getting excited to watch some college football and indulging in the gloriousness that is this dessert.

Chocolate Peanut Butter Cup Lasagna 2

One year ago: Skinny Creamy Italian Chicken Skillet

Two years ago: Sweet ‘n’ Spicy Hawaiian Pizza

Three years ago: Spinach Tomato Tortellini
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White Hot Chocolate Pods

The recipe I am sharing today doesn’t make one serving which may seem contrary to the purpose of Single Serving Sundays. Instead it makes a bunch of single servings! Make them for friends, make them for family, heck make them for yourself! They make great gifts ;-).

These hot chocolate pods are perfectly portioned to make one cup of hot cocoa without the fuss of measuring out a powdered cocoa mix. They melt perfectly in a cup of hot milk. I decided to use white chocolate instead of regular because, although it may not be “real” chocolate, white chocolate is my favorite kind of chocolate. These would be great with semisweet or dark chocolate as well.

White Hot Chocolate Pods

Two years ago: Cheddar Chili Cornbread Pasta Bake
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Peanut Butter Mousse Cookie Cups

Today’s the day! The Game – Ohio State versus Michigan and one of the biggest rivalries in college football. Although I am not sure it will ever get any better than my last game as a student in 2006, with Ohio State at #1 and Michigan at #2 (and upon winning went to the National Championship where we lost to Florida but I digress), this game is always makes me anxious. No matter what each team is ranked, anything can happen. Makes sense that this match-up is always the last game of the season before conference championships and bowl games. Wish it wasn’t at 11 am CST though.

To accompany this event, I made peanut butter mousse nestled inside mini cookie cups because it also happens to be National Mousse Day and you know how I love having a reason to celebrate a food holiday.

Peanut Butter Mousse Cookie Cups

Two years ago: Peanut Butter Reeses Pieces Giant Cookie for One

Three years ago: Red Velvet Cream Cheese Swirl Brownies
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Thanksgiving Dinner for Two

Normally for Single Serving Sunday I try to share recipes that only make one serving, but with the upcoming Thanksgiving feast I decided to do something special – a Thanksgiving meal that serves two. Many recipes for Thanksgiving produce a magnitude of servings, but what about the people out there only cooking for two, or four? This menu I have prepared easily serves 2 with leftovers. Because who doesn’t want leftovers from Thanksgiving? That being said, the turkey could serve four but if you have hearty eaters you may want to double the sides.

This dinner consists of a slow cooker turkey tenderloin with gravy, Greek yogurt-rosemary rolls, bagel-bacon stuffing, roasted brussels, twice baked sweet potatoes, cranberry-pomegranate sauce, and pumpkin crème brulee for dessert. Take a moment to be jealous.

 Crockpot Turkey Tenderloin

My turkey tenderloin came out so juicy and flavorful that it will be hard to convince me to cook a whole turkey in the future. It literally fell apart when I lifted it out of the pot. By using a slow cooker I was also able to do whatever the heck I wanted in the oven, which is a huge perk for those of us with only one oven (one day I hope to be spoiled with a double oven). Even the gravy was amazing after cooking in all those delicious juices.

Crockpot Turkey Tenderloin with Gravy

As you are aware, I have a habit of adding Greek yogurt to anything I possibly can so it shouldn’t be a surprise that it shows up here in dinner rolls. The rosemary really sold me on these rolls. If you don’t like rosemary, please substitute for another herb because they will rock your world with their subtle herby-ness. You can also prep these the day beforehand and refrigerate before the last rise. The next day, take them out of the fridge about 30 minutes before you want to bake them.

Greek Yogurt-Rosemary Dinner Rolls

Then there’s the stuffing. I’ve seen stuffing made with all types of bread but this was the first recipe I had seen using bagels. I originally set aside two corn muffins for stuffing, but those were thrown into the freezer once I discovered I could use a bagel instead. I freaking love bagels! And I was not disappointed by the trade-off, especially since there was bacon involved.

Bagel and Bacon Stuffing

For a green side I chose brussels sprouts. Only a couple Thanksgivings ago I discovered that I no longer hated them and actually became obsessed. As a result, they are nostalgic to me at this time of year. Just a simple roasting and a drizzle of balsamic is all they needed.

Roasted Brussels Sprouts

Growing up we usually had both regular mashed potatoes and mashed sweet potatoes but knew I would burst if I tried to add both onto this already long lineup. I went with a twice baked sweet potato that is topped with pecans and coconut. Although it is less sweet than a marshmallow topping, it has a crunchier topping that will make you forget about those puffy white things (no offense marshmallows, I still love you).

Twice Baked Sweet Potatoes

No Thanksgiving dinner is complete without some cranberry sauce. This version uses pomegranate juice for a more complex flavor. This can be made the day beforehand or even a few days before to minimize the amount of work you have to do on the big day. But if you do have to whip it up the same day, rest assured that it will only take 20 minutes.

Cranberry-Pomegranate Sauce

Of course, once you’ve stuffed your face you’ll still find room for dessert, right? Especially for pumpkin crème brulee. I know you may initially think it’s a crime to not have pumpkin pie but it’s basically pumpkin pie and crème brulee all in one. Are you really going to be upset by having both?

Pumpkin Creme Brulee 1

Now for some tips on how I timed everything in order to be hot and ready all at the same time. An hour before turkey is done cooking (mine only took 4 hours), take rolls out of fridge (if prepared the night before), toast the bagel for stuffing, and prep the brussels sprouts. Bake the stuffing and brussels at the same time and with 20 minutes of cook time remaining, add the sweet potatoes and rolls to the oven. At that time, remove the turkey from the slow cooker and prepare the gravy. Slice up the turkey and serve! Then once your belly has digested a little to make room for dessert, torch the creme brulee just before you’re ready to dig in.

 Pumpkin Creme Brulee 2

One year ago: Buckeye Cupcakes

Two years ago: Apple Blackberry Pie

Three years ago: Cranberry Sauce
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