Spring Is Right Around The Corner

Yup! But for now, we’re still getting Winter Fruits, such as fresh Oranges.  

(And yes, Oranges are at their peak during the Winter months) 

Having visited many, many farms, particularly in Orange Cove California, not far from where my Mom is from/lived, I adore any kind of citrus fruit. 

For some reason though, this recipe makes me think of Spring. I suppose it’s because of the freshness.  

Orange Sherbet (or Sherbert, however) 

Makes 1 quart 

7 oz. granulated Sugar 

1 1/2 Tbsp. finely grated Orange Zest 

1/4 tsp. Kosher Salt 

2 C. freshly squeezed Orange Juice, approximately 2 to 3 pounds worth of Oranges 

1 Tbsp. freshly squeezed Lemon Juice, about ½ of a Lemon 

1 tsp. Vanilla Extract 

1 1/2 C. very cold Whole Milk 

In the bowl of a food processor combine all the ingredients except the Milk and process until the sugar is dissolved, approximately 1 minute.  

Transfer the mixture to a mixing bowl and whisk in the Milk.  

Cover the bowl and place in the refrigerator until the mixture reaches 40°F or below, approximately 1 hour. 

Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream.  

You can serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours. 

Cook’s Notes:

I used Cara Cara Oranges, they’re a little sweeter than a Navel Orange. 

Before Zesting my Oranges, I rolled them on the counter with the heel of my hand to soften the fruit inside, this makes for much better juicing.  

Could you use Orange Juice from concentrate, sure, but fresh tastes better. 

Also, fresh or bottled Lemon Juice, that’s up to you – I find now difference there. 

As I always say, a recipe is simply someone else’s idea, take it and make it your own. 

Cook for your friends and family!      

… 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! 

BINGO!!

I may have shared with y’all previously that my Neighborhood Gal Pals and I have the best time going to the Community next to ours to play Bingo. 

My pals thought that I needed to get out and about, so … you know me, I’ve got to take a treat along to share with the entire class. 

These Cupcakes were a big hit! And they were super easy to make, and dang delicious too!

Take a box of Pillsbury Pumpkin Quick Bread & Muffin mix, follow the directions on the box. I made 12 regular sized cupcakes and finished them off this way with frosting:

Ingredients:

¼ cup unsalted butter, softened 

4-ounce cream cheese, softened 

1 teaspoon maple extract 

2 cups powdered sugar 

To make frosting, beat butter and cream cheese until smooth. Beat in maple and powdered sugar and mix for 2-3 minutes.  

Pipe the frosting over completely cooled cupcakes and then sprinkle over about 

½ cup Heath milk chocolate toffee bits 

DELICIOUS! 

And it was easy enough for me to do in stages. 

I made the Cupcakes a few days before hand, and then frosted them the afternoon of Bingo. 

Oh, and I WON!!! 

Can you see the last number that was called for me to get Bingo?

🤣

I smashed that so hard with my dauber that I sprayed ink all over the place … our table was a mess of yelling and screaming … what fun … and do you see how much I won? Dont’cha know I cashed that check and put the money in my wallet … I told DH, this is my mad money to do with as I wished … I bought take out dinner for us that night. 😎

Cook for your friends and family!    

… 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!

And Speaking Of The Holidays …

And Speaking Of The Holidays …  

We did something we haven’t done in many, many, many years … we went out for New Year’s Eve Dinner! 

I KNOW RIGHT?! 

We had a lovely meal with two other couples, aka my Neighborhood Gal Pals and their husbands, at one of our fine dining restaurants in the area. It was wonderful! 

After dinner, we all went over to Mr. & Mrs. Next Door Neighbors home for coffee and dessert, and you know that I volunteered to bring the dessert. 

Unbelievable No-Bake Chocolate Mousse Pie

Serves 8-10

30 chocolate cookie wafers, such as Nabisco Famous Chocolate Wafers 

2 Tbs. unsalted Butter, melted; more for the pan

9 oz. Semisweet Chocolate, chopped (about 1 1/2 cups); more for garnish 

1 1/2 tsp. pure Vanilla Extract, divided

Pinch Kosher Salt 

3 3/4 C. Heavy Cream, divided

Butter a 9-inch springform pan. 

Grind the cookies in a food processor until they resemble wet sand, 20 to 30 seconds; you will have about 1 3/4 cups.  

Transfer to a small bowl and mix in the melted Butter.  

Spread the crumbs in the pan, cover with plastic wrap, and press evenly into the bottom. Refrigerate to firm up, about an hour or more.

Combine the Chocolate, 1/2 tsp. of the Vanilla, and the Salt in a large bowl.  

In a small saucepan, bring 3/4 cup of the Cream to a bare simmer.

Pour the Cream over the Chocolate, let sit for 1 minute, then whisk until smooth. 

Cover and refrigerate for about 10 minutes to cool. 

Beat 1 1/2 cups of the Cream in a medium bowl with an electric mixer on medium-high speed to stiff peaks, about 2 minutes.  

Whisk the Chocolate mixture to loosen it and fold it into the Whipped Cream with a large silicone spatula until no streaks remain. 

Carefully peel the plastic wrap off the crust and scrape the mousse into the pan, gently spreading it to the edges.

Cover and refrigerate for at least 6 hours. 

Just before serving, beat the remaining 1 1/2 cups Cream and 1 tsp. Vanilla in a medium bowl to medium-stiff peaks.  

Run a knife around the pie to loosen its edges and then remove the side of the pan. Slide a spatula under the crust and transfer the pie to a serving plate.

Mound the Whipped Cream over the mousse and top with Chocolate curls, shards, or shavings.

To serve, dip a knife into hot water and dry it before slicing.

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

Cook for your friends and family!    

… 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!

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?  😀