Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts

Friday, December 18, 2015

Free Form Rustic Tart with Berries



Yay, I finally found a pie I can make successfully.  What?  This isn't a pie--but, the crust is flaky and it has a fruit filling.   For me, this is pie at our house.

Confession time--I am the worst pie maker ever!  Have you ever noticed that I don't post pies during "pie season"?  It's not my thing.  It's my sister-n-law Amy's thing. She makes the best pies.

I make this instead.  Remember my blog is Simply Gourmet and I like to keep things simple.  This is simple because you roll it out flat, toss in your fruit, crimp the edges, and bake.

TA-DA--you have a Free Form Rustic Tart, a Galette or, in my case, a pseudo pie.

More than likely you will be covering it in whipped cream or ice cream anyways.

We like our version and my kids never complain except when the last piece is going out of the kitchen on someone else's plate.  Usually Dads!  HA HA HA






 

If you are hoping for a "fancy" recipe you won't find it here.  This is too simple for a formal recipe.  Here is what you do:

1.  Use your favorite pie crust recipe.  You know the one that has been handed down for generations and generations--yeah, that one.  If you don't have that recipe handy, then try this one here. It is my go to pie crust because the one I was given by my grandma... I can't make.  #terriblepiemakerremember

2.  Round up your fruit and some sugar.  I recommend trying your fruit first.  If it is sweet then only add a little bit of sugar...BUT...and this is huge, if your fruit is sour and tart and that is NOT what you are going for, THEN, just add the damn sugar.  It's a tart-pie-thingy.  A little sugar won't hurt.  I "PUCKERED" my family once with a super tart Tart and they were not happy.  Taste your fruit!

3.  Buy or make a whipped topping or ice cream.  It really does add to the experience as it melts over the fruit and down the sides of the tart to pool under each slice of deliciousness.  Trust me. 


Then make your daughter pose for a bunch of pictures on the day that she is waiting to here back about a job, her RX at the pharmacy is delayed and she has a cold from hell---promise her this pie-tart-thingy--and all is good.

The holidays are busy and can be stressful.  This dessert is simple. It looks gorgeous and whips together in no time. In fact, you can make it the day before and reheat it up in the oven.  How about that?

Let's make this thing.

Preheat your oven to 400, roll out your pie crust on parchment paper, transfer to a cookie sheet or round stone, add your fruit combined with sugar to taste (+plus 1 tablespoon corn starch), fold up the edges (see pictures) and bake.  My oven took 35-40 minutes.  I would check after 30 and then add more time as needed.

NOTE:  I used fresh fruit: raspberries, blueberries and slices of orange.  I have not made this with frozen fruit before.





Tuesday, November 18, 2014

Slow Cooker Apple Pumpkin Butter


This is the best apple butter I have ever made and I have made a lot of recipes trying to find the perfect texture and flavor.  I really really wish that I had tried adding pumpkin years ago; really, I do.

If you have read my blog then you may have heard me mention some apple butter that I had in a small town name Talkeetna.  It is the stuff that keeps me up at night trying to duplicate it and dreaming about the consistency.  I remember it being thick--very very thick and full of flavor.

This is just like THAT apple butter only THIS butter has pumpkin and I LOVE it.  I really really love it very very much.

It's late and I am loopy--LOL  Anyways this apple pumpkin butter is amazing. It is super easy too because you throw the ingredients into the slow cooker and let them cook, stir and sweeten.  We sampled it while the butter was still warm but I think it taste best after it has cooled in the refrigerator.

I thought this would make it until Thanksgiving day-NOPE. I have to make another batch this week. We have decided it is a tasty addition to our homemade multi-grain gluten free pancakes. It is--I won't lie.

The apple butter will be cooked with a sweetener but I always add more when it is done cooking.  This way I can make sure I don't get it too sweet.  While the butter is still warm I will add brown sugar until it is perfect for my family.  I have also used honey and coconut sugar to sweeten our apple butters in the past. My kids like the brown sugar.  I don't bake with it that often so I don't mind using it here in this recipe.

Please share on Pinterest, Faceboook, Twitter or Stumble Upon.  Thanks!

Slow Cooker Apple Pumpkin Butter
Makes about 2 to 2.5 cups

1(15 oz) can pumpkin (not pumpkin pie mix)
3-4 medium size apples--Granny Smith's are what I use
2 teaspoons pumpkin pie seasoning
1/3 cup palm sugar
1/8 teaspoon salt (sounds weird, but I like it with just a bit of salt)
optional--add brown sugar to sweeten when finished --to taste

1.  Prepare apples by washing, coring and quartering them.  I did not peel them either.

2.  Add ingredients to slow cooker, stir well and cook on low for 4 hours.  I have done this on high for 2 hours but you need to watch it. The edges get very dark and you don't want the butter to taste scorched.

3.  When apples are soft use a stick blender or potato masher to mix the butter when finished cooking.  I like mine with a few chunks so I don't blend until smooth.  This is just my preference, you do what your family likes: chunky or smooth.

4.  Store in the refrigerator for up to 10 days.

Written by Sherron Watson

Sunday, July 13, 2014

No Bake Caramel Apple Pie Cheesecake




The hot weather has finally arrived in Maryland and I am trying some new no bake desserts on my family. They love cheesecake and this is a recipe that I shared with Capital Style Magazine in May.  

This is one of those recipes that you can easily replace the apple pie filling for any pie filling or fruit filling your family would like.  The caramel sauce on top can also be left off or switched for something else.

I take these camping with us because I can make them at home and keep them in the cooler. They stack great in the bottom of our cooler.  I can use the jars to store leftovers in from dinner.   Its a fun dessert to surprise the kids with when they are tired and need an energy boost from hiking and playing.  

Using the jelly jars makes them a great individual sized dessert too.  You will find that I love to make dishes that can be individualized for my guest and friends. 



No Bake Caramel Apple Pie Cheesecake


Makes 4
Prep Time: 20 minutes

4-8oz jelly jars with lids

1-8oz package of cream cheese, softened
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
1/2 cup of sugar
2 cups of whipped cream or dessert topping
1 cup crushed Graham Crackers (or use gluten free ginger snaps too)
2 Tablespoons butter, melted
1-21oz can of apple pie topping (use homemade as an option)
1 small jar Caramel Ice Cream topping (make caramel from scratch as an option)

1.  In a medium bowl combine cream cheese, vanilla, lemon juice and sugar.  Combine until sugar is no longer grainy. Add whipped cream to cream cheese mix and fold in gently.  Keep in refrigerator until ready to use.

2.  In a small bowl combine crushed graham crackers and butter.

3.  Divide the graham cracker mixture equally between the 4 jelly jars.  Use something with a flat surface to push down the crumbs to form a crust.

4.  Add a 1/4+ cup of cheesecake mixture to each jar leaving a small amount for a second layer.

5.  Add apple pie topping.  Leave enough room to add second layer of cheesecake filling and caramel sauce.

6.  Add second layer of cheesecake.

7.  Add caramel sauce.

8.  Refrigerate until ready to serve.



Written by Sherron Watson

Sunday, June 29, 2014

Stained Glass Jello with Coconut Milk Panna Cotta #SundaySupper


We are celebrating summer and July 4th in our Sunday Supper group this week with things to take on a picnic, to the beach, your favorite neighborhood BBQ or simply to enjoy at home.

I have wanted to make this dessert for a while and decided to try my hand at a homemade version that would have less refined sugar and made from homemade ingredients.  

I recently bought beef gelatin and set out to make several things.  I first made my own jello.  The red jello you see is made with three simple ingredients: unsweetened pomegranate juice,  raw honey and beef gelatin.  It was really easy!  I have included the recipe down below.

The second thing I wanted to make was panna cotta.  I love the smooth, yet set, feel of this dessert. My only concern was the dairy.  We are trying to cut back and so I wondered if I could use coconut milk.  I discovered that you can and it works like a charm.  I added a bit more beef gelatin to the recipe to make it more "jello-like" so it is firmer than a regular panna cotta.  Recipe is also shared below.

So--you basically get three recipes for the price of one!  





A funny side note about the panna cotta.  I have a schedule each day.  The schedule is centered around nap times.  If you have kids and work from home you might relate to this issue too.  When nap times happen I know that I have exactly 92 1/2 minutes and 39 seconds (roughly speaking, of course) to get about 4 hours of work done.  

It is a race in my kitchen of grabbing, cooking, slicing, picture taking, cooking, washing--yeah, I am sure you are starting to get the picture--so imagine my complete and udder frustration when I have to deal with a malfunctioning piece of ---- (won't say that out loud).  

My husband, for 26 years, has held his tongue about owning an electric can-opener.  I cannot stand these things and have forbidden the purchase of one.  Well, I caved a month ago.  If he wants one, then fine--buy one. 

He did.

It has worked okay. Not great but I have suffered through it. I even put my hand-held can opener out into our trailer (by the way, that is a pop up and the kitchen is not close to the door).

Rye had a follow-up appointment with her oral surgeon and Cory drove so that during nap time I could make this dessert. Everything was fine and on schedule until it came time to make the panna cotta.

Two cans of full fat coconut milk are needed and outside of gnawing the tops off I had to use the electric can opener. I mentally prepared myself and hoped for the best.

Well, I fought with that dang thing for 30 minutes trying to get it to work. I won't repeat the thoughts that were going through my mind but it involved the use of my windows and possibly a huge sledge hammer.

I am trying to be zen like and not get too excited about little things like this and so I decide its not worth it and get my knife and hammer out. DO NOT DO THIS AT HOME--unless you are desperate and need to work while your baby is asleep.

To make a long story short, I got the cans open, made the panna cotta and made my husband stop by the store for a manual can opener on his way home.

I think that peace will once again return to the Watson home.  

You will notice that I have included two pictures that are not stained glass. This is how I used any of the leftover ingredients. I made individual portions to see how it would work.  I loved that they slipped out of the little pyrex bowl and made these cute little desserts.  Next time I will serve them with some berries and whipped cream.



Isabella thought they were really fun to play with and slurp.

Do you remember slurping Jello as a kid?

Please visit my fellow Sunday Supper contributors to learn, discover and find a few more delicious recipes for your summer fun.  Links are at the end of this post.




Stained Glass Jello with Coconut Milk Panna Cotta

Makes one 7X11 baking pan

1 box of blue Jello, prepared for the Jigglers
1 batch of homemade red beef gelatin Jello, recipe below
1 batch of homemade coconut milk panna cotta, recipe below

NOTE:  I used a store bought Jello box because I could not find any true blue juice at my grocery store and in order to do a red, white and blue theme--I had to use this product.  You can also make this using any color gelatin and name it "Broken Glass"  or  "Sea Glass".

1.  Take prepared Jello's and dice them into small pieces with a sharp knife.  Mine ranged in size from a half inch to smaller.



2.  Place all of the blue and red jello pieces in the bottom of a baking dish.  If you use a larger or smaller version than what is recommended your dessert will be either thinner or thicker.

3.  Prepare the coconut milk panna cotta and pour over the red and blue pieces.  Cover with plastic wrap and refrigerate until solid.  About 2-3 hours depending on refrigerator.

4.  When set, remove from refrigerator and slice to serve.  I sliced mine into bite size rectangles.  They can be cut using your favorite cookie cutter too.

5.  Store left overs in an air tight container and refrigerate.


Homemade Jello

1 cup of unsweetened juice.  I used pomegranate to get the red.
1 tablespoon beef gelatin
1 tablespoon raw honey

1.  Add juice and gelatin to a small sauce pan.  Let sit for 5 minutes.  The gelatin needs time to soften and expand.

2.  Place sauce pan on medium heat and warm.  DO NOT BOIL!  Boiling will ruin the gelatin.

3.  Once the juice is warm.  Remove from heat and add honey.  Stir until combined.

4.  Add juice-gelatin mixture to a small bowl.  My bowl was square 4X4.

5.  Let set in refrigerator.  At least an hour.

6.  Remove from refrigerator and serve.  Cut into small pieces, slabs, shapes, etc...



Homemade Coconut Milk Panna Cotta

3 cups (or two cans) of full fat coconut milk
3 tablespoons beef gelatin
1/3 cup raw honey
2 teaspoons of vanilla

NOTE:  A traditional panna cotta is served with berries or has berries in it.  I used the red and blue jello in place of this in the pictures above.  This panna cotta will set very firm.  To make it softer but still set, use 2 tablespoons of gelatin instead of 3.

1.  In a medium sauce pan add one can (1.5 cups) of coconut milk and gelatin.  Let sit for 10 minutes.

2.  Place sauce pan on medium heat and warm coconut milk.  DO NOT BOIL.  When steamy, remove from heat and add remaining ingredients.

3.  Let cool slightly--if you don't do this part--then you will see some of the jello bleed into the dessert.  This did not bother me but you may think differently.  I suggest wait about 10 minutes.  If you are not adding it to a dish full of jello pieces, then go ahead and add to your serving dishes (large or small) and wrap with saran wrap.

4.  Let set for 3 hours.  Serve with berries and whipped cream.


LOOKIE HERE---LOTS OF DELICIOUS PICNIC RECIPES! 

ENJOY

Are you looking for picnic recipes? Look no further than this fabulous list by Sunday Supper contributors. It is everything you need for a scrumptious day in the great outdoors.

Beverages
Orange Blossom Iced Tea by girlichef
Red, White, and Blue Sangria by Hezzi-D’s Books and Cooks
Rosemary Nectarine Sparkling Cocktail by Food Lust People Love
Best Picnic Wines by ENOFYLZ Wine Blog

Appetizers
Baked Garlic Parmesan Wings by Cindy’s Recipes and Writings
Buffalo Chicken Spring Rolls by Daily Dish Recipes
Peppadew Dip by Confessions of a Culinary Diva
Savory Red, White, and Bleu Truffles by Culinary Adventures with Camilla

Mains
Asparagus and Cheddar Quiche by Mess Makes Food
London Broil with Caramelized Red Onions by Crazy Foodie Stunts
Stilton Potato and Stilton Pies by Jane’s Adventures in Dinner
Waffle Batter Fried Chicken Tenders with Maple Mustard Dipping Sauce by Kudos Kitchen by Renee

Sides
Mushroom and Gruyere Cheesecake by Peaceful Cooking
Scotch Eggs by Small Wallet, Big Appetite

Salads
Caprese Pasta Salad by La Bella Vita Cucina
Farro & Walnut Salad by Foxes Love Lemons
Fruit Tortellini Salad by Jelly Toast
Gluten Free Potato Salad by Gluten Free Crumbley
Japanese Noodle Salad by Noshing With The Nolands
Kale and Quinoa Tabbouli by Healthy. Delicious.
Layered Chicken Salad by Nosh My Way
Lightened Up Macaroni Salad by Peanut Butter and Peppers
Loaded Potato Salad by Granny’s Down Home Sassy Southern Cooking
Mexican 3 Bean Salad by Bobbi’s Kozy Kitchen
Old Fashioned Potato Salad by Life Tastes Good
Orzo Salad with Kale Pesto by Cooking Chat
Pizza Pasta Salad by Curious Cuisiniere
Red, White and Blue Fruit and Cheese Salad by Shockingly Delicious
Tomato Bean Salad by Family Foodie
Tuna Noodle Salad by Hot Momma’s Kitchen Chaos
Vegetable Salad by Magnolia Days
Veggie Pasta Salad by Pescetarian Journal
Watermelon and Feta Salad with Verjus by The Wimpy Vegetarian

Sandwiches and Wraps
Pan Bagnat by A Kitchen Hoor’s Adventures
Panino con la Salamella by Manu’s Menu
Roast Beef Wraps by Cookin’ Mimi

Sweets
Banana Pudding Cheesecake by Serena Bakes Simply From Scratch
Berry Cheesecake Chocolate Chip Cookie Cups {#glutenfree option} by Cupcakes & Kale Chips
Cherry Chip Blossom Cupcakes by NinjaBaking.com
Cherry Pie Crumb Bars by The Girl In the Little Red Kitchen
Chocolate Chunk Brownies by What Smells So Good?
Chocolate Syrup Brownies by That Skinny Chick Can Bake
Chocolate Zucchini Cake by Killer Bunnies, Inc
Coconut Oil Chocolate Chip Cookies by Alida’s Kitchen
Flag Cake by Pies and Plots
Peanut Butter Frosted Brownies by Feed Me, Seymour
Red, White, and Blue Berry Angel Food Cake Parfaits by Neighborfood
S’mores Crumb Bars by The Redhead Baker
Stained Glass Jello with Coconut Milk Panna Cotta by Simply Gourmet
Strawberry Banana Oat Muffins by Sue’s Nutrition Buzz

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.



Would you like to join the Sunday Supper Movement? Click here: Sunday Supper Movement



WRITTEN BY SHERRON WATSON





Thursday, June 26, 2014

Figgy Bites



You can thank my daughter for calling these little balls of delight "Figgy Bites". She gets full credit for naming them.

I was going for the obvious choice: Fig Balls.  

I think she was a bit embarrassed...LOL

I am loving them no matter what we call them.  They disappeared from our fridge really fast.

In my mind it is like eating just the center of a Fig Newton.  This used to be my favorite cookie before I found out that my body doesn't like wheat.  Some day I hope to work on a gluten free Fig Newton Cookie but for the time being I will just eat a few Figgy Bites.

They are really easy to make.  The centers are great by themselves and that makes them a simple snack.  But if you want to up the WOW factor and add a gourmet touch then add a coating.  I chose to roll mine in crushed almonds.  

Rye?  CHOCOLATE!!!!!

Guess which ones were eaten first?  

I also thought they would be awesome rolled in toasted coconut, pistachios, crushed Chex cereal, and cocoa powder.  The cocoa powder would make them look like truffles.  YUM!

Next week I have some great recipes coming out.  I have been sharing a lot of simple things because that is what has been easy for me the last 9 months.  I am pretty much back into the groove of things and working on some more advanced recipes for the gluten free cook.  I have a wonderful gluten free pasta dough and a blueberry bread loaf that will knock your socks off or flip flops (summer time wear).

Please Pin, Share and Comment--I love to hear from my readers.

ENJOY!


Figgy Bites

1 1/2 cups almond meal
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1 cup soft dehydrated figs, stems removed
1 tablespoon water
1/4 cup maple syrup

Coating the bites is your choice: any ground nut, cocoa powder, toasted coconut, etc

1.  I used my Vitamix.  I tossed everything into the pitcher and let it blend until well combined.  Use the stomper to mix as it blends.

2.  If you do not have a Vitamix, then use a food processor.  Add all of the ingredients and blend until the ingredients.  If it is having trouble blending because the dough is stiff, add a tablespoon of water at a time until the dough forms.  It should be stiff but I don't want you to burn up your food processor.

3.  I used a cookie scoop.  A small size is perfect.  Scooped the fig dough into balls and placed them on a parchment paper-lined cookie sheet.  Refrigerate until firm, about 1 hour.

4.  Remove and roll in your choice of coatings: nuts, chocolate, sprinkles, cocoa powder, etc...

5.  Store in the refrigerator.

Written by Sherron Watson




Tuesday, June 24, 2014

S'more Trail Mix


Our first week of summer vacation is in full swing.  

Last week was a doozy!  Rye had all four wisdom teeth pulled on Monday.  She recovered much faster than I had thought she would.  I have no experience with wisdom teeth as I never got any.  I don't know how rare that is but I am so glad that I was one of the few that did not have them.  

The dentist was the last place I ever wanted to be and that fear kept with me all the way until just a few years ago.  I finally realized that it wasn't as bad as my mind made it out to be.  I can't tell you the anxiety that would build up inside of me with each visit I had to make.

I think what finally helped was that my kids were my hero's of courage.  They never bat an eye when I say it is time for a dentist appointment.  They walk in laughing and leave even happier.  How is that possible?

Their bravery has helped me to over-come any anxiety that settled into my bones the night before.  I had less fear of having a baby than I did having my tooth pulled in January.  Silly--I know.

This is not unusual for my kids to be teaching me little things about life.  I know as a parent I am the one they should look to for advice, encouragement and safety but several times in my own life I find them giving these three things to me.  

I am not really sure what S'MORE I could ask for?  

To say thanks to my kids for being my super hero's here is a yummy treat I made just for them to kick off our summer fun.

I love you--Rye, Drake, Isabella and Finnley.

ENJOY!




Smore's Trail Mix

Makes 4 cups
Prep Time:  5 minutes

2 cups cinnamon or graham cracker cereal (Gluten Free Cinnamon Chex Cereal works too)
1 cup mini marshmallows
1/2 cup chocolate chips
1/4 cup sliced almonds
1/4 cup coconut slices

1.  Combine all ingredients in a large zip lock bag.  Mix.

2.  Store in an airtight container of bag for up to 1 month.



Written by Sherron Watson


Thursday, May 8, 2014

Easy Frozen Yogurt




This frozen yogurt is a family favorite.

I love that it only has two ingredients and that each person can make their own favorite flavor.

We use our Vitamix to combine the two ingredients but any high powered blender or food processor will do the job too.

The key to getting a soft serve texture is using frozen fruit.  If you want the yogurt to be hard, as seen in the pictures, then it will need to be made before you serve it and stored in the freezer for a few hours.

In the pictures I used three different flavors: cherry, blueberry and peach.  The blueberry is the pink version with dark specks (the blue skin).

Enjoy this simple dessert.




Easy Frozen Yogurt

Makes 1 1/2 cups
Prep Time: 10 minutes

NOTE:  Can be served immediately as a soft serve or frozen for 2 hours to reach a hard consistency (as seen in picture).

1 cup frozen fruit: peaches, mangos, berries, etc
1/2 cup plain Greek yogurt
1 tablespoon honey or real maple syrup

1.  In a food processor or high powered blender, combine the three ingredients until well blended.

2.  Serve with toppings, plain or with your favorite sauce.

3.  Store leftovers in freezer.

Written by Sherron Watson

Tuesday, April 15, 2014

Gluten Free Chocolate Sheet Cake



Today is my birthday.  I can't believe I am sitting here as a 46 year old woman.

I remember thinking as a teenager that 46 was old, and yet here I am.  I don't think of myself as old or ancient (my teenagers like that word).  Although I also never saw myself at this age having a baby--LOL  Maybe that is the secret to staying young--more kids.

46 years has taught me a few things.  They are:

1.  Don't give up.


2.  Love.

3.  Smile.

4.  Be yourself.

5.  Value others.

6.  Apologize often.

7.  Time does heal most things.

8.   Accept others for who they are.

9.   Do what you love for work.

10.  Laugh often.

This list is not complete by any means but I would say these ten items are what I focus on the most.  It has been a great ride and I look forward to the next 46 years.

But this post is about the cake that I made for my husbands 47th birthday last year.  He loves a good chocolate sheet cake and so I have ventured out and made a gluten free version similar to The Pioneer Woman's sheet cake.   I am pretty sure it is the same chocolate sheet cake that every grandma and great grandma has handwritten in some shoe box stored in the pantry.

It is by far our favorite cake that I make.




A good birthday is not complete until we have attacked his office with a ton of streamers, balloons and confetti.  Oh, the fun this brings the kids.

Oh, who am I kidding--I do it for me.  I love a good party filled with messy rooms.

 Don't believe me?  Ask my kids.

They are still finding confetti from every holiday we have had for the past three years.



Gluten Free Chocolate Sheet Cake

Cake:

1 cup fine white rice flour
2/3 cup tapioca flour (tapioca starch is the same thing)
1/3 cup sweet sorghum flour
1/4 teaspoon xanthan gum
2 cups of sugar
1/4 teaspoon salt
2 sticks of unsalted butter
4 heaping tablespoons of cocoa
1 cup of boiling water
1/2 cup buttermilk
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

*To make the cake with regular flour, omit the first 4 ingredients and substitute with 2 cups of all purpose flour.




Icing:

1 3/4 sticks of butter
6 tablespoons milk
4 heaping tablespoons of cocoa
1 teaspoon vanilla
1 lb bag or box of powdered sugar
1/2 cup chopped pecans (optional)



1.  Preheat oven to 350. Spray pan with cooking spray.

2. Combine in a mixing bowl the three flours, xanthan gum, sugar and salt. Set aside.

3. In a medium size saucepan, over medium high heat, melt butter and cocoa. Stir together. Add 1 cup boiling water, allow mixture to boil for 30 seconds. Turn off heat. 

4. In a medium bowl, add buttermilk, eggs and vanilla. Whisk together. 5. Add dry ingredients (step 2) to warm cocoa mixture (step 3). Blend well. Add buttermilk mixture (step 4). Stir to combine ingredients.

6. Pour into 9X13 sheet cake pan and bake at 350-degrees for 20 minutes. While cake is baking, make the icing:

1. Melt 1 3/4 sticks butter in a saucepan. Add cocoa, stir to combine. Turn off heat.

2. Add milk and vanilla. Stir well.  

3. Add powdered sugar. Stir together. 

4. Pour over warm cake and smooth out.

Serve warm. Cover leftover cake with plastic wrap.
Written by Sherron Watson







Tuesday, February 11, 2014

Homemade Marshmallow Fluff and Fruit Dip


Here you have two recipes.  It is your lucky day!

My sister-n-law made this fruit dip for us when we visited them last.  I positively could not get enough of it.  I felt so guilty every time I scooped my strawberry or pineapple piece into the luscious dip.

I must have looked like a little piggy and quite honestly, I did not care.  

OOPS, did I say that out loud?

I am not going to lie, there is no way to make this healthy.  I tried to make a batch using rice syrup instead of the corn syrup and that was a total fail. 

I had to reconcile the fact that it is a treat and no matter how hard I tried it was not going to be any other way than sweet, sweet and super good.

Once I allowed myself to enjoy this dessert to its fullest without feeling guilty, I feel it began to taste even sweeter.  LOL

If you are a reader of my blog then you know that I try my best to make most things from scratch.  To buy the jar of premade marshmallow was something I just did not want to do so I decided to try my hand at making this version.

I found the original version from one of my favorite blogs, A Farm Girl Dabbles.  I love her blog because she also likes to cook from scratch and use whole ingredients.  I found the homemade version tasted cleaner.  I didn't have a strange after taste like I did with the jar version.  

We are a few months out from having fresh strawberries in our local farmer's markets but with Valentine's right around the corner I thought a few of you may want to make this dip for school parties, work events or a little something special for your sweetie pie.  

ENJOY!



Fruit Dip

1 8oz package of cream cheese, softened
1 1/2 cup of homemade marshmallow cream (recipe below) 
                 or 1 7oz jar of premade marshmallow cream
1 Tablespoon of cherry juice, for color
1/8 teaspoon ground nutmeg

1.  In a medium bowl, whip cream cheese until fluffy,

2.  Fold in marshmallow cream, juice, and nutmeg.

3.  Refrigerate until ready to use.

4.  Serve with your favorite sliced and prepared fruits.


Homemade Marshmallow Cream

1/3 cup water
3/4 cup light corn syrup
2/3 cup plus 2 T. sugar, divided
3 large eggs
1/2 teaspoon cream of tartar
2 teaspoons vanilla extract

1.  In a small saucepan with heat set to medium-high, add water, corn syrup and the 2/3 cup of sugar.   Cook until boiling.   Continue cooking and stirring (see note below) until the mixture reaches 240 degrees on a candy thermometer.  Remove from heat.

You do not need to stir the whole time.  Just once in a while to keep the bottom from scorching.

2.  While step number one is cooking and reaching the desired temperature, you can beat the egg whites with the cream of tartar.  The whites should be light and frothy right before you add the 2 tablespoons of sugar.  Continue beating until soft peaks form.  Set aside until syrup from step one is ready.

The easiest way to do this step is using a table top mixer.  I used my kitchenaid. 

3.  Grab the bowl with the egg whites, set your mixer, with the whisk attachment, to low and s.l.o.w.l.y  start pouring the hot syrup into the egg whites.  As egg whites start to stiffen,  increase the speed to high.  Beat on high for 7-9 minutes until the mixture is stiff and glossy.  

4.  Add vanilla and beat until combined, maybe one more minute.

5.  Store in the refrigerator until ready to use.

I used mine to make brown butter rice crispy treats.  ENJOY




Written by Sherron Watson


Friday, April 26, 2013

Flourless Chocolate Cake



I am always amazed when I make a recipe and it does not have any flour in it. Isn't flour in all baked goods? I grew up with this idea and only discovered in the last few years that there are wonderful desserts that do not include any flour. This makes me happy.

What I love the most about this delicious cake is that it has a crunchy top with a moist and fudge-like texture. It will melt in your mouth.

You will notice that I made this cake in an 8 inch spring foam pan (the original recipe calls for a 9 inch-if you have this size use it or leave a little bit of batter out of the 8 inch) , I had a little bit of batter left over and tried it in an oven proof ramekin that I like to use for individually sized portions--it worked wonderfully!

I was able to slide a knife around the outer edge and the mini cake came right out and I served it with a scoop of vanilla ice cream. DELICIOUS!


For those that have been wondering where I have been (it has been a while since I last posted) I have been consumed with my pregnancy.  I finally am through the first three months and feeling some what human again.  I won't lie-it was rough.  The morning sickness that lasted all day--did me in.  It was all I could do to get through the day with homeschooling Isabella and keeping up with the family.

Thankfully I have a very supportive family and they helped a ton!  I am feeling so much better and in my 4th month.  I cannot believe the time has gone by so fast already.  Before I know it a baby will be here.

Finding out that you are pregnant at 45 is always a bit of a shock but an even larger shock for those around you--especially your teenage kids!  LOL  They have been great about the whole thing. I honestly don't feel 45 and my body is holding up well.   I do feel tired and I worry about gaining too much weight--so far I am holding at a 6 pound gain in 4 months--as you know, they say the older you get the harder the pounds are to come off.   I have been riding my bike and walking every week.  

I can't say enough how happy I am for this new little blessing in our family.  He or she will keep us young at heart and I love that Isabella will have a sibling closer to her age.

All I can say is-life is good!  Enjoy every day.




Recipe:  Flourless Chocolate Cake
Adapted from Gastronomers Guide

8 large eggs, separated
3/4 cup granulated sugar
1 bag of semi-sweet chocolate chips
1/2 cup of butter
1 tablespoon instant coffee grounds
Pinch of salt
1 teaspoon vanilla


Preheat oven to 350 degrees.  Line a 9-inch springform pan with parchment paper-bottom and sides. Spray with cooking spray.

In a large bowl add egg whites and beat until stiff peaks form.

In a medium bowl, add egg yolks and beat until pale (4 minutes). Add sugar and continue to mix for 3 more minutes.

Place a large heat proof bowl over a simmering pot of water and melt chocolate chips and butter; add instant coffee grounds and salt, combine well.  Let chocolate cool slightly.

Slowly pour cooled chocolate into egg yolk mixture. 

Add egg yolk/chocolate mixture to egg whites and fold until no streaks of white remain.

Pour into prepared pan and bake for 40 minutes.

Let cool slightly and remove springform pan.

Yields: 8-10 slices





Sunday, March 31, 2013

Orange Pound Cake (Gluten Free) #SundaySupper




Are you shocked to not see a traditional poundcake staring back at you?  Don't fret.  This Orange Pound Cake can be made in a loaf pan and served sliced OR you can get creative like I did and make it into a cake, you know, a pound CAKE.   

Why mess with something already so perfect?

I will have to blame it on the pregnancy hormones. I have not been cooking a whole lot over the last three months. My creative juices were going wild when I finally could step back into the kitchen and see, smell and taste food. I wanted to do something fun for my family.

I don't make a lot of cakes. Gluten free cake mixes are expensive and gf cakes from scratch don't always turn out for me. I found this Lemon Pound Cake recipe from The Baking Beauties and I was blown away. It tasted and felt just like a REAL pound cake.

Our Sunday Supper theme this week is "citrus".  I was excited because I love lemons, limes and oranges. One of my favorite Christmas candies is the chocolate orange that you WHACK on the table to slice. I thought to myself, could I make the pound cake into a cake and add chocolate fudge and achieve the same result: orange and chocolate yumminess?


I think I have come close. Like I said earlier you can make this in a loaf pan or you can make the "cake" version and use 2 nine inch round cake pans. The cook time will be reduced slightly and you can embellish the cake with any toppings or frosting you want.

I chose to use fresh whipped cream, shaved chocolate bar, orange peel zest and my homemade chocolate fudge. I also added some orange marmalade to the center as a filling and dipped orange slices into chocolate to crown the cake. It was a party cake and I had to use all of my accessories...LOL

I cannot wait for you to see all of the Citrus delights being shared by my friends for Sunday Supper this week. Our host is Jen from Juanita Cocina. The list of recipe links is below my recipe.

I hope your weekend is going well. Ours has been wonderful with a visit from the Easter bunny, a few dozen boiled eggs and T-Bone Steaks.  This is the first Easter dinner in 25 years I have not made a ham or leg of lamb.  The family voted and this is what they wanted. I think it has a lot to do with our Spring like weather and the fact they want to be outside using the BBQ.  It is just fine with me as long as they are happy and we are together.


Recipe: Orange Pound Cake, Gluten Free
Adapted from The Baking Beauties

3/4 cup super fine white rice flour (151g)
5 tablespoons sweet rice flour (40g)
5 tablespoons potato starch (55g)
4 tablespoons tapioca starch (40g)
3/4 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1/4 cup orange juice
2 teaspoons orange zest
1 cup of butter, soft
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla

Toppings are optional:   Cream for whipped cream, chocolate bar to grate, orange marmalade for cake, orange rind for zest, orange slices for dipped oranges, dark chocolate chips to dip orange slices in and hot fudge sauce.

HOT FUDGE SAUCE:  1 can of condense milk, 1 stick of butter and 1 cup of chocolate chips.  Combine in a pan and warm.  Stir to combine.  Serve on cake, ice cream or use to dip fruit.

Preheat oven to 325.  If using a loaf pan, line with parchment and spray ends of pan.  If using the 2 round nine inch cake pans, cut circles of parchment paper for the bottom and spray the sides.

In a large bowl, combine all of the dry ingredients and whisk well.

In a separate bowl, add sugar and butter. Beat for 4 minutes until light yellow.

Add one egg at a time to the butter/sugar mixture, combine well after the addition of each egg.  Add vanilla.

Alternate the orange juice/milk and dry ingredients when blending in with the egg/butter/sugar mixture.

The batter will be thick.  Add to the prepared loaf pan or distribute equal amounts of batter to the 2 cake pans.

Bake the loaf pan for 60-65 minutes and the two cake pans for 40 minutes.  A toothpick should come out clean.

Let cool for 5 minutes and remove to cookie rack to finish cooling. To assemble the cake, they should be completely cool.

Wrap well.  The pound cake is good for 3-4 days on the counter.  NOTE:  It will get drier the longer it sits out.

To make the orange slices:  Dip orange slices into melted chocolate chips. Cool on parchment paper until ready to use. If in a hurry, you can put them in the fridge for 30 minutes to firm the chocolate.

To assemble the cake:  Place one cake round on bottom of cake plate, cover with chocolate fudge, add a layer of orange marmalade.  Tip the second layer over and cover with fudge sauce and then add it to the top of the orange marmalade.  Top the cake with fudge sauce (it will fall over the sides and the insides will ooze out from the center).  Refrigerate until ready to serve.  Remove and add whipped cream, shaved chocolate, orange zest and chocolate covered oranges.

Sorry this picture below is not prettier but this shows you all the layers really well.




Better with Citrus Breakfasts:
Big On Citrus Breads & Condiments:
Make You Pucker Salads, Sides, & Main Dishes:
Sour Citrusy Sweets & Desserts:
Sour Sips & Drinks:


Join the #SundaySupper conversation on Twitter on Sunday, March 31st to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Written by Sherron Watson







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