Posts Tagged ‘whipped cream’
Meyer Lemon Shortcakes with Meyer Lemon Curd
January 18, 2013 | 
Author When it comes to shortcakes I usually am a traditional strawberry girl, but after seeing these with Meyer lemon zest in the shortcake itself and topped with Meyer lemon curd I couldn’t resist. After all, I love nearly all fruit so I have to pass on the strawberries from time to time.
The verdict? You really need to make these. Use regular lemons if you have to and just add a little more sugar, because these shortcakes were so good I could’ve eaten them without being topped by anything. Meyer lemon biscuit cookie anyone?
One year ago: Spinach Artichoke Pasta
Two years ago: Stuffed Jalapeno Chicken Rolls
MEYER LEMON SHORTCAKES WITH MEYER LEMON CURD
Makes 8 biscuits
Ingredients:
1/4 cup sugar
2 tsp Meyer lemon zest
1-3/4 cups all-purpose flour
3-1/2 tsp baking powder
1/2 tsp salt
3 Tbsp chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 2 Tbsp chilled heavy whipping cream
1 Tbsp turbinado sugar
Raspberries (or whatever fruit you prefer)
Whipped cream
Directions:
- Preheat oven to 375. Line a rimmed baking sheet with parchment paper.
- Add the sugar and lemon zest to a medium bowl. Use your fingertips to rub the zest into the sugar until fragrant. Add the flour, baking powder, and salt and whisk to combine. Add the butter, then use a pastry cutter (or your fingertips) to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in 1 cup of the cream, just until the dough begins to clump together. Turn the dough onto a lightly floured work surface and gather together. Press into a rectangle 1-inch high and cut into squares. Transfer to prepared baking sheet.
- Brush the tops of the biscuits with the remaining 2 tablespoons of cream and sprinkle them with the turbinado sugar. Bake for 18-20 minutes, or until the tops of the biscuits are golden brown, and a toothpick inserted in the center comes out clean. Transfer the biscuits to a wire rack to cool completely.
- To assemble: Cut one of the biscuits in half. Spread the bottom with a layer of whipped cream, then a dollop of curd and a few raspberries. Place the top half of the biscuit on top and finish with additional whipped cream, curd and raspberries for garnish.
Source: Tracey’s Culinary Adventures
Chocolate Peanut Butter Mug Cake
After last week’s win against Penn State in the affectionately named “Ineligibowl“, I am feeling quite good about this season. You would think I’d have that sense already by being 9-0 but to me winning isn’t everything, it also matters how well we win. After barely beating Purdue the week before in overtime I wasn’t feeling all that great about it. Hopefully today’s game versus Illinois won’t produce a headache. If we can get through the next two games (Bye week next weekend, followed by Wisconsin), then it’s on to that state up north, M*chigan. Pardon my use of a bad word (although I understand that only OSU fans will really understand why it is a bad word).
My body is still recovering from my accident-prone-ness at last weekend’s tailgating (sliced open my finger on a beer can, and pulled a tendon in my foot), so for today’s game I went with a much more low-key treat. I made a single serving cake that is magically baked in the microwave for a minute! Do you realize how dangerous this mug cake phenomenon just became in my hands? I have seen various versions of mug cakes floating about the internet but didn’t cave until I found this one with a peanut butter mousse on top. It takes a little more effort because of that addition, but it is beyond worth the extra 2 minutes of time it takes to prepare.
CHOCOLATE PEANUT BUTTER MUG CAKE
Serves 1
Ingredients:
CAKE
2 Tbsp unsalted butter
2 Tbsp peanut butter
1/2 tsp vanilla extract
1 egg
2 Tbsp sugar
2 Tbsp all-purpose flour
3 Tbsp cocoa powder
1/8 tsp salt
1/8 teaspoon baking powder
2 Tbsp peanut butter chips
PEANUT BUTTER PIE MOUSSE
1 Tbsp softened cream cheese
1 Tbsp peanut butter
1/2 tsp vanilla extract
2 Tbsp whipped cream or thawed cool whip
1 Tbsp powdered sugar
Hot fudge, for topping
Directions:
- Melt the butter in a small dish. Add the peanut butter and mix well.
- In the mug, whisk together the vanilla, egg, and sugar until well combined. Combine the flour, cocoa, salt, and baking powder and add to the mug. Pour in the peanut butter/butter mixture and mix well. Stir in the peanut butter chips.
- For the mousse, mix together the cream cheese, peanut butter, and vanilla. Fold in the whipped cream. Sift in the powdered sugar and fold in, trying not to over stir. Set aside.
- Put mug in the microwave for 1-2 minutes or until desired doneness is reached. Top with peanut butter pie mousse and hot fudge.
Source: Adapted slightly from Yammie’s Noshery.
Posted in Cakes, Desserts | 
Tags: buckeye, chocolate, cocoa, cream cheese, peanut butter, powdered sugar, whipped cream | 
8 Comments »
Peanut Butter-Chocolate Molten Lava Cake
If you thought the s’mores lava cakes I made earlier this year were something to drool over, wait until you see these – peanut butter stuffed!
These lava cakes have been a staple sinful dessert in my life for several years now, and I have yet to not eat the entire cake by myself. Hence why I state that this dessert could serve 8 people if they are able to resist the glory of what sits on a plate in front of them. But to me, placing two spoons by one of these cakes just means I have a spoon for each hand.
They look so innocent at first. Until you cut into one and it’s true self is revealed. Hello lover!
Oh and of course… GO BUCKS!!! Even though we cannot be BCS ranked this year it doesn’t mean we cannot keep trucking along with a great season – today’s battle is against Purdue, which is my dad’s alma mater. Family feud anyone?
PEANUT BUTTER-CHOCOLATE MOLTEN LAVA CAKE
Serves 8 people with self-control, or 4 fat kids
Ingredients:
4 oz. BAKER’S Semi-Sweet Chocolate
1/2 cup unsalted butter
1 cup powdered sugar
2 eggs + 2 egg yolks
6 Tbsp all-purpose flour
4 oz. cream cheese, softened (I used Laughing Cow’s cream cheese spread)
3 Tbsp creamy peanut butter
2 Tbsp brown sugar
1/4 tsp vanilla extract
1/2 cup thawed whipped topping
Directions:
- Preheat oven to 425 degrees. Grease 4 ramekins and place on cookie set; set aside.
- Microwave chocolate and butter in large microwaveable bowl on high 1 to 1-1/2 minutes or until chocolate is almost melted. Stir with whisk until chocolate is completely melted. Stir in powdered sugar. Blend in whole eggs and egg yolks. Stir in flour; set aside.
- In a small bowl, mix cream cheese, peanut butter, brown sugar and vanilla until well blended.
- Pour half the chocolate batter into prepared dishes; cover with layers of cream cheese mixture and remaining chocolate batter.
- Bake 10 minutes or until edge is set but center is still slightly soft. Cool slightly. Gently run a knife around the edges and invert onto a plate. Serve topped with whipped topping.
Source: Adapted slightly from Kraft Recipes.
Posted in Cakes, Desserts, Pudding | Tags: buckeye, chocolate, cream cheese, peanut butter, powdered sugar, whipped cream | 10 Comments »
Peanut Butter Cup Mousse Parfaits
My favorite way to enjoy Greek yogurt is by adding peanut butter chocolate chip granola to vanilla and/or honey Greek yogurt. So when I saw the 2% vanilla chocolate chunk Chobani Greek yogurt I knew it was destined for greatness. Greatness that involved peanut butter because nothing pairs better with chocolate. If you disagree, share it with me because I’m not completely closed-minded about it haha. But for now, let’s talk about peanut butter and chocolate.
I decided to make mousse out of the vanilla chocolate chunk Greek yogurt. But not any old mousse, peanut butter cup mousse! This was accomplished by adding some peanut butter to the equation and obviously some peanut butter cups. The addition of the Reese’s candy may have ruined any healthier potential this dessert had but I am totally okay with it. However if you would like to cut back, use dark chocolate chips or chunks instead.
Enter my Chobani giveaway to get your hands on all 6 flavors HERE.
One year ago: Homemade Pesto
PEANUT BUTTER CUP MOUSSE PARFAITS
Serves 4
Ingredients:
8 oz. 2% Vanilla Chocolate Chunk Chobani Greek yogurt
1/4 cup sugar
2-3 tsp honey
1/2 cup creamy peanut butter
8 oz. lite frozen whipped topping, thawed
12 regular Reese’s cups, quartered (minis would be fun also)
Directions:
- Into the mixing bowl of your stand mixer, add yogurt & 1/4 cup sugar. Mix together with the paddle attachment until creamy. While it’s mixing add in a few tablespoons of honey. Taste and check for sweetness, if you like it sweeter add more.
- Place peanut butter into a microwave proof container and heat it for about 30 seconds until it’s warmed through. Add the peanut butter to the yogurt mixture and mix until combined well. Remove bowl from mixer & with a spatula gently fold the whipped topping into the yogurt mixture.
- Spoon half of the mousse into four 8 oz. jars (or ramekins), top with half of the quartered Reese’s, then repeat the layers. Serve immediately or cover with plastic wrap and refrigerate until ready to serve.
Source: Adapted from Nutella Mousse.
Disclosure: I was sent six 16 oz. tubs of blended Chobani Greek yogurt. I was not compensated for this post. All thoughts and opinions are my own.
Posted in Desserts, Pudding | Tags: Greek yogurt, honey, peanut butter, whipped cream | 10 Comments »
Peach Greek Yogurt Pie & Chobani Giveaway
Have you had a chance to try the new Chobani blended flavors yet? I was sent a case of all six flavors (mango, vanilla chocolate chunk, black cherry, blueberry, peach, and pineapple) and ended up making at least one recipe with each flavor, which I will be posting over the next week – it’s Chobani week here on The Spiffy Cookie! So how would you like to win some!? One of you will be the lucky recipient of all six 16 oz blended flavors just like I received. This giveaway is open to US residents only. To enter, please use the Rafflecopter widget at the end of this post. Giveaway ends Monday, August 20th. Winner will be contacted via e-mail and has 48 hours to respond. GIVEAWAY IS CLOSED.
The first recipe I am going to share with you used the 0% peach Chobani Greek yogurt. I took a slight spin on and old favorite, strawberry yogurt pie, but obviously with peach instead. With peaches being in their prime right now I have not been able to get enough of them. The end of peach season is always a sad time, so I make sure to take in (literally) as much as I can while it lasts!
Despite the bagfuls of peaches I devour every week, some of them managed to find their way into this fluffy pie. And good thing they did, because the bits of fresh peaches resulted in perfection. It’s almost like a peaches and cream.
You could also use a pre-made graham cracker crust, but I like to be an over-achiever sometimes O:-).
Side note: Did you know that graham crackers go bad? Not just stale, but disgusting, bitter-tasting bad? My parents had an unopened box of graham crackers which they claimed to be only a couple months old, but they were in fact 3 years past their expiration date. We did not realize this until I tasted one and immediately spit it out. Awfully awful. I do not recommend.
PEACH GREEK YOGURT PIE
Serves 8-12
Ingredients:
CRUST
1-1/4 cup graham cracker crumbs
1/4 cup brown sugar
1/4 cup unsalted butter, melted
FILLING
1/4 cup boiling water
.30 oz. box of sugar free peach jello
12 oz. 0% Peach Chobani Greek yogurt
1 cup peeled, diced peaches (about 1-1/2 peaches), plus additional slices for topping
8 oz. light or non fat cool whip, thawed
Directions:
- Heat the oven to 350 degrees.
- In a bowl mix the graham cracker crumbs, brown sugar, and melted butter until well mixed. Pour into a 9″ pie plate and press it evenly into the pan. Bake for 10 minutes. Allow to cool while you prepare the filling.
- In a medium bowl dissolve jello packet in boiling water, cool slightly.
- Stir in yogurt until combined. Mix in diced peaches then fold in cool whip. Spread into prepared pie crust. Top with peach slices.
- Cool for at least 2-3 hours or overnight until set.
- Slice and serve.
Source: Crust from Bananas Foster Cream Pie. Filling adapted from Mother Thyme and Allrecipes.
Disclosure: I was sent six 16 oz. tubs of blended Chobani Greek yogurt. I was not compensated for this post. All thoughts and opinions are my own.
Posted in Desserts, Pies | Tags: graham crackers, Greek yogurt, peaches, whipped cream | 63 Comments »
Red, White & Berry Shortcakes
Did everyone have a good weekend? Stinks that it is over, but good thing we have a holiday in the middle of the week. Granted I will still be at work but I can pretend. In the meantime, prepare yourself with this festive shortcake! See more on my Culinary.net post today.
RED, WHITE & BERRY SHORTCAKES
Source: Everyday Food July/August 2012
One year ago: Mojito Fruit Dip
Posted in Cakes, Desserts, Holidays, July 4 | Tags: blueberries, buttermilk, heavy cream, raspberries, whipped cream | 4 Comments »
Dark Chocolate Strawberry Shortcakes with Amaretto Cream
The blog hopping party is back in time for Valentine’s Day! I was so excited when Erin, from Big Fat Baker,announced that she was thinking of extending the Holiday Blog Hop past Christmas. These blog hops are great for finding new blogs and recipes with a theme involved (if you would like to join fill out the contact form found HERE). Today for the Valentine’s Day theme, we had to incorporate at least one of three ingredients, which were: beef, heavy cream, or strawberries. Once you’re done here, be sure to check out the others blog hopper’s posts listed at the bottom!
While digging through my bookmarked recipes, I noticed there were far too many that would be great to make for your Valentine this year. Even with the help of narrowing it down by ingredients! But when I saw this dark chocolate version of strawberry shortcake I knew I had a winner. After all, in addition to the dark chocolate and strawberries (already making me happy) the whipped cream topping has pudding AND Amaretto in it – wee!! I’ll have my dessert with a little liqueur, thank you very much. This recipe just screamed “love”, even if it’s only a love affair with the dessert itself 
.
For the first shortcake I assembled, I wanted to slice the shortcakes in half like a bun in order to make a multilayer shortcake. Yea, that shortcake crumbled into a (delicious) pile. Learn from me – do not try to cut the shortcakes. Just stack them up in their slightly thicker glory. Then serve with a little extra cream topping and strawberries.
And the Amaretto cream? Sure at first it looks like you’ve made far more than necessary, but you’ll end up wanting to eat it straight up. Or maybe you’ll start thinking of the strawberries and chocolate shortcake as mere vehicles for the cream. With the cream cheese and pudding mix in there it tastes like cheesecake, in the consistency of pudding. So where does that leave me? I’ll be in the corner mixing the attempted-sliced-but-crumbled-shortcakes in with the strawberries and cream. Make-shift trifle anyone? You don’t want to see the pictures of that though. Focus on the prettiness I’ve shown here (when I did not try to cut the shortcakes in half).
P.S. I love mixing Amaretto and coke together. It’s lovely beverage.
One year ago: Guiltless Fettucine Alfredo
DARK CHOCOLATE STRAWBERRY SHORTCAKES WITH AMARETTO CREAM
Makes 3 large or 6 small
Ingredients:
SHORTCAKES
2/3 cup 2% milk
1/3 cup dark chocolate chips
1 tsp vanilla extract
1-1/2 cups all-purpose flour
1/2 cup sugar
1/3 cup unsweetened cocoa powder
1 Tbsp baking powder
1/2 tsp salt
1/4 cup unsalted cold butter, chopped
CREAM
8 oz. reduced fat cream cheese, softened
1 (3.4oz) package instant vanilla pudding mix
1/4 cup Amaretto
1-1/2 cups 2% milk
8 oz. frozen light whipped topping, thawed
2 lbs. sliced strawberries, leaving a few whole for garnish
Directions:
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or silpat (or grease pan well).
- Place 2/3 cup milk and dark chocolate chips in a microwave safe bowl. Microwave on high in 30 second intervals, stirring after each interval, until smooth. Stir in vanilla. Cool.
- Meanwhile, add flour, sugar, cocoa powder, baking powder, and salt into a large bowl, and whisk together until combined. Add butter and cut in with fork until crumbly in texture. Slowly add milk and chocolate chip mixture and stir in until just combined.
- Using an extra large cookie scoop, spoon mixture into 6 large circles (or 12 small) onto prepared baking sheet. Bake for 15-20 minutes or until set (or about 8-12 minutes for small). Cool on wire racks.
- Meanwhile, in large bowl mix together cream cheese and pudding mix with electric mixer on medium speed until well combined. Slowly mix in Amaretto and milk until well combined. Fold in whipped topping. Cover and refrigerate for about 1-2 hours or until firm.
- To assemble, place one shortcake on serving plate then top with cream and strawberries; end with another chocolate shortcake. Top with more Amaretto cream and strawberries if desired. Repeat with remaining shortcakes.
Source: Adapted slightly from Snappy Gourmet.
Posted in Cakes, Desserts, Holidays, Valentine's Day | Tags: Amaretto, cocoa, cream cheese, dark chocolate, milk, pudding, strawberries, whipped cream | 21 Comments »
Cake Batter Fruit Dip
Never fear, Funfetti month continues! I neglected to post anything with cake batter last week, so I may need to make up for it here in the last week of my self-proclaimed holiday-month.
Yesterday Stephanie hosted a brunch at her place and I made a dip to go along with her fruit salad. Originally I was going to bring Nutella fruit dip, but decided to create something new. Why not make something with cake batter?
This dip was also great on top of waflles. Some went for a bonus kick of pouring strawberry syrup over them as well, making what almost tasted like a strawberry shortcake. Yes please! I don’t think I can get enough of this stuff.
I even put the dip bowl in a basket to go along with the holiday!
Ingredients:
8 oz reduced fat cream cheese, softened
8 oz lite Whipped Topping, thawed
1/3 cup white cake mix
1/4 cup sprinkles, plus more for topping (I used egg-shaped ones for the Easter holiday)
Directions:
- In a medium bowl, mix cream cheese, whipped topping, and cake mix until well incorporated. Add sprinkles and mix in with a spoon.
- Place in serving bowl and top with extra sprinkles. Enjoy with your favorite fruits!
Source: The Spiffy Cookie original
Posted in Appetizers & Snacks, Desserts, Dips, Easter, Holidays | Tags: cream cheese, Funfetti, whipped cream | 9 Comments »
Black Forest Stuffed Cupcakes
Monday, March 28th: National Black Forest Cake Day. But how about stuffed cupcakes instead? I think yes!
I was disappointed when I was told at the grocery store that Cherries are a seasonal fruit item and therefore are currently not in stock. This perplexed me because arn’t most fruits seasonal? Com’on there’s gotta be some country cherries are imported from year round. ::Sigh:: I had to settle for a jar of Maraschino cherries instead. If you can find real cherries, I would do it because I always think fresh fruit is better than anything else. Granted these were delicious regardless. I think the Maraschino cherries went well with the cherry pie filling inside the cupcakes. And the frosting was fabulous.
Plus they received this rave review from my P.I. – “I am not kidding you, best cupcake I’ve ever had.”
Ingredients:
CAKE
1-2/3 cups flour
2/3 cup unsweetened cocoa powder, sifted
1-1/2 tsp baking soda
1 tsp salt
8 tbsp unsalted butter, at room temperature
1-1/2 cups sugar
2 eggs
1 tsp vanilla extract
1-1/2 cups buttermilk
FILLING
1 pkg (8 oz) cream cheese, softened
1 egg
2 Tbsp sugar
1 can (20 oz) cherry pie filling
FROSTING
1-1/4 cups heavy cream
6-7 Tbsp sifted confectioners’ sugar
1 tsp vanilla extract
GARNISH
Maraschino cherries, with stems
Chocolate shavings
Directions:
- Preheat the oven to 350 degrees. Line 12 wells of two cupcake pans with paper liners.
- In a medium bowl, combine the flour, cocoa powder, baking soda, salt and espresso powder together; whisk to blend, and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time until incorporated, scraping down the sides of the bowl as needed. Mix in the vanilla extract.
- With the mixer on low speed, mix in the dry ingredients in three additions alternately with the buttermilk, beginning and ending with the dry ingredients. Mix each addition just until incorporated.
- Divide half the batter evenly between the prepared cupcake liners. Spoon in 2 Tbsp of the cream cheese cherry mixture. Cover evenly with remaining cake batter.
- Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- To make the whipped cream frosting, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Start beating on medium-low speed, slowly increasing as the cream begins to thicken up to medium-high speed. While the cream is being whipped, gradually add in the confectioners’ sugar a spoonful at a time. Whip the cream until stiff peaks form. (Be careful not to overbeat!) Fold in the vanilla extract.
- Frost the filled cupcakes with the whipped cream. Garnish as desired with a cherry and chocolate shavings. Refrigerate until ready to serve.
Source: Adapted from Annie’s Eats & Kraft Recipes
Cookies and Cream Peanut Butter Pie
It’s Pi Day! Add an ‘E’ to your celebration with this great dessert inspired by Picky Palate’s Cookies and Cream Peanut Butter. I have been drooling over that stuff since the day it was posted. No question that I had to make it, and when I saw that Pi Day was coming up I knew it was going into my pie. Peanut butter pie is probably the best oven-free pie ever to ever exist… and then I threw in the cookies and cream peanut butter and magic happened. I really don’t know what else to say about it other than “MmmMmMmm”!
I linked to the recipe for the cookies and cream peanut butter instead of re-posting it here. See ingredients.
Ingredients:
1 cup Cookies and Cream Peanut Butter
1-8 oz package cream cheese, softened
1/2 cup sugar
1-12 oz container frozen whipped topping, thawed and divided
1 prepared chocolate pie crust
2 Reeses cups, coarsely chopped
2 Oreos, coarsely chopped
Directions:
- Beat together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
- Spread remaining whipped topping, over the pie. Top with chopped Reese cups and Oreo cookies.
- Refrigerate until ready to serve.
Source: Adapted from JIF and Picky Palate
Posted in Desserts, Pies | Tags: cream cheese, oreo, peanut butter, whipped cream, white chocolate | 3 Comments »
