No-Bake Meyer Lemon Cheesecake Mousse Cups

I went looking for something new and different to take to my Neighborhood Gal Pals Afternoon Card Game and I found this idea for a sweet treat. I already had these 6-ounce disposable dessert cups at Dollar Tree, but Mason Jars are a great larger serving size for the family. 

No-Bake Meyer Lemon Mousse Cups 

Makes 8-Half Pint Mason Jars or 12-6 ounce Dessert Cups  

Ingredients for the Mousse: 

2 C. Non-dairy Whipped topping (aka Cool Whip) 

1 C. Meyer Lemon Curd 

12 oz. Cream Cheese, room temperature 

1 tsp. Vanilla Extract 

1 C. Powdered Sugar 

Ingredients for the Graham Cracker Crumb: 

½ C. Graham Cracker Crumb or 4 full sheets of Graham Crackers, crushed well 

2 Tbsp. Granulated Sugar 

2 Tbsp. Butter, melted  

In a large bowl, beat the Cream Cheese with a mixer until soft and fluffy. 

Add the Meyer Lemon Curd and combine well. 

Fold in the Non-dairy topping, set aside. 

In another bowl combine the Graham Cracker Crumb. 

To assemble: 

Spoon the Mousse filling into a large zip-top baggie and clip one of the corners, creating a piping bag. 

In each jar/dessert cup, start layering crumb-filling-crumb, etc to the desired finish, ie for the ½ pint jars create 3 layers of Crumb and 2 layers of Mousse & for the dessert cups only 2 layers of Crumb to 1 layer of Mousse. 

Cover loosely with plastic wrap and chill until you’re ready to serve. 

Cook for your friends and family!  

Remember, a recipe is simply someone else’s idea, take it and make it your own. 

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.  

MAHALO! 

Apple Crumble Coffee Cake ala Chef John

I know that I’ve posted a few of the Coffee Cakes that I’ve made, but I must tell you that this Apple version from Chef John on AllRecipes.com is da boom!

I had bought this tube pan from King Arthur Baking Company® awhiles back, washed it, put it away and promptly forgot all about it! 😀

While I was watching Chef John’s You Tube video for this recipe, I remembered that I had that super cool pan.

💡

Since he’s already posted his recipe, I’ll just link the recipe here.

• 

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YUM!

The change that I made was I used Fuji Apples `cuz that’s what I had. Two other subs were Pecans for Walnuts and Sour Cream for the Yogurt, again, that’s what I had.

I hope you’ll try Chef John’s recipe soon and please let me know what your family thinks of this fabulous cake.

Remember, a recipe is simply someone else’s idea, take it and make it your own.

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!

Mini Cannoli Ice Cream Cakes

I hadn’t made this dessert in a really long time, but it popped into my head when one of my Neighborhood Gal Pal’s gave me a set of mini Springform pans for my birthday.

I figured that if I made a half recipe of my Cannoli Ice Cream Cake, it should just fit! As an added bonus, I had the last of a bag of Amaretti Cookies that we bought at our favorite Asian Market that we go to in Las Vegas. 

I used my Stand Mixer this time to make life easier, and it was.

First I softened the Vanilla Ice Cream with the paddle attachment and then added the Ricotta Cheese, Vanilla Extract, Orange Marmalade and Cinnamon; combined well and gently folded in the Nuts and Chocolate Chunks.

Quick like a bunny, I filled the already lined mini Springform pans with the mixture, topped with the toasted Amaretti Cookie crumble, covered with the overlapping plastic wrap and into the deep freeze they went until after dinner.

THAT was delicious!

We’ll be making this again, for sure!

Remember, a recipe is simply someone else’s idea, take it and make it your own.

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!

*Cook’s Note: I used 8 of the Amaretti cookies and 4 tablespoons of butter. Next time I’ll like to use 10-12 cookies.

Never Have I Ever Made ~ #4 … Chocolate Truffles

I am one of those odd folks, who really does not care for Chocolate all that much 

I saw this recipe on Pinterest for Truffles made with Dove Promises!
I thought, what the heck, let’s try this.

We’ve been invited for a Couples Board Game Night, and you know me, I always take a snack for the entire class 

 

Basic Chocolate Truffles

9 oz. Dove Promises, unwrapped
1/3 C. Heavy Cream (sometimes it’s called Whipping Cream)
1 tsp. Vanilla Extract (or a nice liquor is nice too, like Kahlua)

Combine the Chocolate Candies and Cream in a small saucepan and heat over medium-low, stirring constantly, until the Chocolate is fully melted.
Remove from the heat and whisk in the Vanilla, keep whisking til you have a smooth texture.
Cover the surface of the Chocolate with plastic wrap and refrigerate for 2-3 hours or until firm.
Using a small disher, scoop out little balls onto a parchment lined sheet pan.
Roll each Truffle in the palms of your hands, gloves are very helpful here!

 

Set out in small plates, whatever types of coatings that you want to roll your Truffles in.
Once coated, refrigerate covered until you’re ready to serve.
These will keep in an air-tight container in the `fridge for about two weeks.
Or freeze them in a zip-top bag for up to three months.

So there’s chopped & toasted Macadamia Nut rolled Truffles, toasted Coconut Flakes and Health Bar Chips… our hostess is a self proclaimed “Chocolate aficionado” as she says 

This tray was history in no time flat! 

Remember, a recipe is simply someone else’s idea, take it and make it your own. 

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!

My Instant Pot® Go-Around #8

I got two Instant Pot® accessories that I’ve been wanting to try,
but haven’t had the time until now.

I also did a bunch of research on Cheesecakes in the Instant Pot®
World. I found this recipe, a bit involved, very OCD about it, but …
So I took a very deep breath and dove in.

I made the crust with the option of adding Flour, for a crisper/firmer crust.
Meh, I don’t think I’d do that again … too crumble-y for us.
I also didn’t care for the color of this cake. I’ve been using Bakers Extract for awhile now, ever since the price of Vanilla Extract went through the roof! I think that’s the issue there, so …
But the flavor is quite nice and it does make a smaller cake, especially for just us two (I’m not sharing btw).

In conclusion: I’m stickin’ with my girl Martha and using her recipe!

Remember now, a recipe is simply someone else’s idea, take it and make it your own.

Cook for your family!

Meyer Lemon Sherbert

A coupla years ago, my Mom gave me a Cuisinart Ice Cream Maker for my Birthday.

I’ve only used it a handful of times since, but then I thought about making Sherbert. I do prefer Sherbert to Ice Cream really.

The other day I found fresh Meyer Lemons and bought a pound just because.

Let’s make some Sherbert!

Small Batch Meyer Lemon Sherbert

Serves 4

1/2 C. (approx. 3-4 Lemons) Meyer Lemon Juice & Zest from the Lemons
3/4 C. granulated Sugar
*2 C. Whole Milk

Prep your Ice Cream Maker to the manufacturers instructions.
Zest your Lemons, set aside; juice and strain for any pips.
In a microwave safe container, heat the juice just til it’s warm, about 10-20 seconds.
Add in the Sugar and Zest, then stir to dissolve.
Cover and chill in the `fridge overnight.

When you’re ready to churn, whisk together the Meyer Lemon simple syrup with the Milk in a pitcher or quart-sized measuring cup (it makes it easier to pour with a spout).

Start the Ice Cream Maker and slowly pour the Sherbert base into to the machine.
Follow your Ice Cream Maker’s instructions for making Sherbert or Sorbet, it should take 15-20 minutes to achieve a smooth and creamy soft serve consistency.
Enjoy now or transfer to an air-tight container and freeze 3 hours for a firm Sherbert … I like it either way.

*Cook’s note: You certainly could use any sort of Milk that your family likes, 2%, Non-Fat, Lactose-Free, Soy, or Nut Milks even.

And remember now, a recipe is simply someone else’s idea, you take it and make it your own.

ENJOY!

Apple Squares

I participate in several Food Forums, I may have mentioned this before; a nice gentleman posted a recipe that his Sister gave him for what they call Apple Squares, me, I say pure yumminess is much more along the line!

Apple Squares

courtesy of Andy M.

Serves 9

 

130g (1 C.) All Purpose Flour

240g (1 1/4 C.) granulated Sugar

1/2 tsp. Salt

1/2 tsp. ground Cinnamon

1/8 tsp. ground Nutmeg

2 tsp. Baking Powder

3/4 C. Chopped Walnuts (I used Pecans)

3 Macintosh Apples, peeled, cored and diced (I had Ruby Frost Apples that needed using)

2 Eggs, beaten

 

Preheat the over to 375°F

Grease and line with parchment paper, an 8″ x 8″ pan

Combine the dry ingredients in a large bowl.  Add the Apples and mix well.  Stir in the beaten Eggs thoroughly.  This makes a very stiff batter, but be patient, it will come together.  Pour the batter into the pan and spread it out evenly with an off-set spatula.

Bake for 40-45 minutes, until a toothpick test comes out clean.  Cool the cake completely on a wire rack, in the pan.

Using the parchment paper, remove carefully to a cutting board and slice with a serrated knife into 9 equal pieces.

YUM!

Why not guild the lily and serve your cake ala mode?  😀

A New Brownie Recipe for My Kitchen In The Middle Of The Desert

If you’ve been following my blog with any regularity, you’ll know that we just love our Brownies here In The Middle Of The Desert.

Rocky Road Brownies

Fudge Brownies topped with chopped Macadamia Nuts and a Chocolate Swirl

Chocolate Covered Strawberries Brownies

Salted Caramel topped Brownies

I put the Chocolate Chips and Nuts on the outside of my Brownies before I bake them and then do a swirl on top of Vanilla Candy Melts once they’ve cooled

 

I’ve made so many different kinds, flavors, add-ins and so on and so on.

Recently I found this recipe …

https://www.shugarysweets.com/bakery-style-brownies/

… on a social media site, I can’t remember which one, but they looked pretty dang good.

My go-to recipe for Brownies has been from Hershey’s, I mean come on, who knows chocolate in America better than Hershey’s… by the way, have you ever been to Hershey Pennsylvania?  The entire town smells like chocolate, the light posts have Hershey Kiss shaped shades and geez, it’s just a super neat place.

But I digress, back to the topic of Brownies.

I took Aimee’s recipe and made it my own by adding a half teaspoon of Espresso Powder to pump up the chocolate volume and a half cup of chopped Macadamia Nuts.  I think though next time, a full cup of Nuts would be better.

Look at THAT!!!

Man oh man oh man OH MAN!!  Them’s some good Brownies, let me tell you buddy.  My husband, who doesn’t comment on food too often, has exclaimed with each and every bite “… these are just the best Brownies you’ve ever made, really!”

They are quite rich and decadent, I gotta tell ya, so I cut this 9 by 9 inch block-o-goodness into 16 pieces.

This is from batch #2 made with chopped Pecans, topped with Mint Cookie Crunch Ice cream, YUM!!

AND they are over the top delicious  with a scoop of Ice Cream on top!

Brownie, Ice Cream and then warmed Blueberry Preserves over the top

OR  take it one more step with the Brownie, Ice Cream and then your favorite Preserve, warmed and drizzled artfully all over.

Mahalo, thank you Aimee, for sharing this fabulous recipe with all of us.

Did I Say That I Made Cheesecake?

Yup!  Only the second time in my entire life that I’ve ever made Cheesecake.  I had no idea where to start, so I turned to my girl Martha, Martha Stewart that is.  I kinda-sorta followed the recipe, but I remembered that the first time I did this, the recipe made me TWO HUGE CHEESECAKES!!

AND I didn’t have quite enough Cream Cheese this time around.  I had three blocks left over from my Carrot Cake frenzy of this past Spring.  When I checked the “use by” dates on them it was all hands on deck!

My changes were 3 bricks of Cream Cheese instead of SEVEN, 3 eggs rather than 5 and half of what was called for all of the ingredients for the filling.  The crust was a standard crust recipe off the box of the Graham Cracker Crumbs, simple.

It came out very dense and not as sweet, I really liked it better actually.

That’s a lot of Cheesecake for two people though, so I frozen probably half the cake, in slices, for later.

Homemade Caramel Sauce, Kitchen Fail!

HA! 😀

Y’know, sometimes stuff  just happens in the Kitchen…

I saw on one of these new fangled social media thingys, Serious Eats Easy Caramel Sauce, Hmmm … I just got a carton of Tillamook Old Fashion Vanilla Ice Cream for the deep freeze (it is starting to get warm here in the middle of the desert 😉 ) and I do like Caramel Sauce.

It looked good

It smelled good

and it tasted GREAT!!

For dessert that night, I poured my homemade sauce over a nice parfait glass of creamy goodness and … the sauce froze up HARD AS ROCK!!!   😀

Oh well, the Ice Cream was good   😛

I gotta say, I do like Serious Eats, all of their recipes and videos, but this was my one and only fail from them.  I’m sure that I did something wrong along the way, sorry Kenji.