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Recipe Thursday-Blueberry Mousse

Posted on July 23rd, 2015 | Posted in Dessert, Recipes

Blueberry Mousse (1 of 1)

A nice refreshing mousse on a hot summer day with fresh blueberries equals a perfect pairing!  The sour cream in the recipe kept the treat from being overly sweet and the pistachios were a nice salty addition. You can also sub Greek yogurt for the sour cream.

Yield 6 Servings
1 cup blueberries, plus more for garnish (03976, 6/Pint)
1/2 cup sugar (991842, 50#, Golden Barrel)
1 teaspoon kosher salt (CQS030, 12/3#, Diamond Crystal)
1 cup sour cream (HPH050, 5#, Crowley)
8 ounces cream cheese, softened (776002, 10/3#, Smithfield)
1 cup heavy cream, chilled (HPH010, 12/QT, Crowley)
Chopped pistachios, for garnish (CWFN1105, 5#)


In a small saucepan, mash the 1 cup of blueberries with the sugar and salt and bring to a simmer over moderate heat. Cook, stirring, until jammy, about 10 minutes. Remove from the heat and scrape the jam into a food processor. Let cool completely.Add the sour cream and cream cheese to the food processor and puree with the jam until smooth. In a large bowl, beat the heavy cream 
to soft peaks. Fold in the berry cream until blended. Spoon the mousse into glasses and sprinkle with chopped pistachios and blueberries.Recipe from FoodandWine.com

Recipe Thursday-Chocolate Coconut Almond Bars

Posted on June 18th, 2015 | Posted in Dessert, Recipes

chocolate almond coconut bars (1 of 1)

I love coconut and have made macaroons and granola with it, but this was a first making a macaroon style bar. This is an easy recipe to make and a nice twist on a traditional dessert bar. After I made them my friend reminded me that they are basically a homemade Almond Joy bar! Yum.

Note: I multiplied this recipe to fit it into a 9×13-inch pan. I did one whole recipe and then 1/3 of the recipe. Worked perfectly!

Yield 12 servings
3 egg whites (331017, 6/5#)
½ cup granulated sugar (991842, 50#, Golden Barrel)
½ teaspoon pure vanilla extract (NFC1055, GAL, 3Star)
¼ teaspoon almond extract (NFC10915, GAL)
½ teaspoon salt (991862, 50#)
3½ cups sweetened shredded coconut (991903, 25#)
1¼ cups whole almonds
1 cup chopped chocolate, melted (994011, 50#)

1. Preheat the oven to 325°F. Line a 9-inch square baking dish with parchment paper.
2. In the bowl of an electric mixer fitted with the whip attachment, whip the egg whites and sugar on medium speed until well incorporated and the sugar is nearly dissolved. Add the vanilla and almond extracts and salt; mix to combine.
3. Stir in the coconut by hand, then pour the mixture into the prepared baking dish. Press into an even layer.
4. Sprinkle the almonds over the coconut and press gently to secure.
5. Bake until the coconut begins to turn golden brown at the edges and the almonds are toasted, 20 to 25 minutes (25-30 minutes if using a 9×13-inch pan). Cool to room temperature.
6. When the coconut mixture is cool, drizzle the melted chocolate all over the surface. Transfer the pan to the refrigerator and chill until the chocolate is set.
7. Slice into 12 even squares. Store in an airtight container until ready to serve, up to three days.

Recipe from PureWow.com

Recipe Thursday-Guinness Ice Cream

Posted on March 12th, 2015 | Posted in Dessert, Recipes

Guinness Ice Cream (1 of 1)

St. Patrick’s Day calls for a delicious treat to finish off your dinner of Corned Beef and Cabbage! This ice cream has a strong, malty Guinness flavor that goes supremely well with the salty, milk chocolate–covered pretzels. Cheers

Yield 10 cups
2 cups Guinness (16 ounces)
2 cups heavy cream (HPH010, QT, Crowley)
1 3/4 cups whole milk (HPH004, 1/2GAL, Crowley)
15 large egg yolks (331019, 15/1#)
1 cup granulated sugar (991842, 50#, Golden Barrel)

Chocolate-Covered Pretzels, for serving

In a large saucepan, combine the Guinness with the cream and milk and bring to a simmer over moderately high heat. In a large bowl, whisk the egg yolks with the sugar. Gradually add the hot Guinness cream to the yolks, whisking constantly until well blended.

Pour the mixture into the saucepan and cook over moderate heat, stirring constantly until it coats the back of a spoon, about 6 minutes; do not let it boil. Pour the custard into a medium bowl set in a large bowl filled with ice water. Let stand until the custard is cold, stirring occasionally, about 30 minutes.

Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions (this may have to be done in 2 batches). Pack the ice cream into an airtight container and freeze until firm, about 4 hours.

Spoon the ice cream into bowls and top with some Chocolate-Covered Pretzels. Serve at once.

MAKE AHEAD The ice cream can be frozen for up to 1 week.

Recipe Thursday Repost-Pumpkin Pie

Posted on December 18th, 2014 | Posted in Dessert, Recipes

Pumpkin Pie  (1 of 1)

Do you need a recipe to impress and that will not disappoint your crowd? Well, may I recommend this Pumpkin Pie recipe.  My sister and brother in law make this Cook’s Illustrated recipe every year, and I have made it once! It is a delicious recipe, as well as a timely recipe. However, it is well worth the labor because the pie filling is a smooth custard and the crust is firm, not the soggy crust that occurs in many pumpkin pie recipes. Serve with fresh whipped cream or better yet spike the whipped cream with Knob Creek’s Smoked Maple Bourbon!

Note: Vodka is essential to the texture of the crust and imparts no flavor; do not substitute. To ensure accurate cooking times and a crisp crust, the filling should be added to the prebaked crust when both the crust and filling are warm. Serve at room temperature with whipped cream.

Yield 1-9″ Pie

1 1/4 cups all-purpose flour (6 1/4 ounces) (991889, 1/25#)
1/2 teaspoon table salt (991861, 1/25#)
1 tablespoon sugar (991842, 1/50#, Golden Barrel)
6 tablespoons (3/4 stick) cold unsalted butter , cut into 1/4-inch slices (880000, 36/1#)
1/4 cup vegetable shortening , cold, cut into two pieces (NSH1020, 1/50#, Wesson)
2 tablespoons vodka , cold (see note)
2 tablespoons cold water

1 cup heavy cream (HPH010, 12/1QT, Crowley)
1 cup whole milk (HPH004, 6/.5GAL, Crowley)
3 large eggs plus 2 large yolks (EGG011, 15DOZ, E.K.Martin)
1 teaspoon vanilla extract (NFC1055, 1/GAL)
15-ounces pumpkin puree (991625, 6/#10)
1 cup candied yams (SS79019, 2/4#, Sunnyside)
3/4 cup sugar (991842, 1/50#, Golden Barrel)
1/4 cup maple syrup (991511, 12/16OZ, McLures)
2 teaspoons grated fresh ginger (00364, 1#)
1/2 teaspoon ground cinnamon (CQC065, QT)
1/4 teaspoon ground nutmeg (CQN061, QT)
1 teaspoon table salt (991861, 1/25#)

For the Crust: Process 3/4 cup flour, salt and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.

Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.

Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.

Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.

For the Filling: While pie shell is baking, whisk cream, milk, eggs, yolks and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.

Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.

Recipe from Cook’s Illustrated

Recipe Thursday-Bourbon Balls

Posted on December 11th, 2014 | Posted in Dessert, Recipes

Bourbon Balls (1 of 1)

I made these Bourbon Balls last year as gifts for my family and friends and they were a hit. So I made them again this year! They are easy to make, keep for weeks in your fridge and are nice and bourbon-ey! So make sure that you like bourbon and do not eat them all in one sitting! ‘Tis the Season

Note: You may want to half the recipe so that you don’t have so many balls!

Yield 22 Dozen
12 cups crushed vanilla wafers (980010, 2/2#, Nilla)
3/4 cup dark corn syrup (992600, 6/32oz, Karo)
6 tablespoons unsweetened cocoa powder (993053, 50#, Gerkens)
4 1/4 cups powdered sugar, divided (NSU2450, 50#)
4 3/4 cups chopped pecans, divided (992506, 2/5#)
3 cups bourbon, such as Old Grand Dad’s or Wild Turkey

Mix vanilla wafers, corn syrup, cocoa powder, 4 cups powdered sugar, 4 cups pecans and bourbon. Refrigerate at least 12 hours.

Shape into balls. Pulverize remaining ¾ cup pecans and sift in remaining ¼ cup powdered sugar. Mix together and roll bourbon balls in mixture.

Keep refrigerated and enjoy

Recipe from Relish.com

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