Tag archives for dessert

EASY Cherry Tart | Tastes of Summer

Featured Recipes:
How to Pit Cherries
Cherry Bomb Smoothie
Cherry Pineapple Lemonade
Cherry Mint Mojito
Puff Pastry Pinwheels
Cherry Baked Oatmeal
Chocolate Cherry Chia Pudding
Cherry Cheesecake FroYo Pop

Cherry Tart
Crust Ingredients:
2 ½ cups flour
½ tsp salt
1 cup unsalted butter, cold and cubed
¼-½ cup cold water

In a large bowl, whisk together flour, salt and sugar. Add butter and mix until it reaches the consistency of breadcrumbs. Add ¼ cup of ice water and begin to mix. If mixture is too dry, add some more water until dough comes together into a ball. Divide into two balls. Cover each ball in plastic wrap and let sit in the refrigerator for 1 hour. Do not over knead dough to avoid tough crust.

Filling Ingredients:
3 cups pitted cherries
2 tbsp cornstarch
¼-1 cup sugar, depending on if you are using sour or sweet cherries
½ lemon, juiced
1 egg, beaten for egg wash
1 tbsp sugar for sprinkling

In a large bowl, mix together cherries, cornstarch, sugar and lemon juice. Set aside. Once dough has rested, on a well floured surface, roll out dough to fit your well greased baking dish. Line the base of your pie plate or tart shell with dough. Fill dish with cherry mixture. To create a lattice top, cut rolled out dough into ½ inch strips. Created a lattice pattern on pie and brush top of tart with egg wash and sprinkle over sugar. Bake at 350ºF for 40-45 minutes, or until crust is golden. If crust is browning too quickly, loosely cover with foil.  Allow pie to cool before serving.
Enjoy!
*Tip: bake pie on a foil-lined baking sheet to catch any juices that may bubble out of pie.

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EASY Strawberry Shortcake | Tastes of Summer

Strawberry Shortcake
Biscuit Ingredients:
2 cups flour
¼ cup sugar
4 tsp baking powder
¼ tsp salt
½ cup butter, cold and cubed
¾ cup buttermilk
1 egg, beaten for egg wash
2 tbsp sugar for sprinkling

In a large bowl or stand mixer, whisk together flour, sugar baking powder and salt. Add butter and mix until it reaches the consistency of breadcrumbs. Add buttermilk and vanilla and mix until dough comes together into a ball. Transfer dough to a work surface and flatten out with a rolling pin or your hands until it’s ¾ of an inch thick. Using a cookie cutter or a mason jar lid, cut out circles. Place circles onto a parchment-lined baking sheet and brush with egg wash. Sprinkle with granulated sugar. Bake at 350ºF for 12-15 minutes, or until biscuits are lightly golden and baked through.

Strawberries and Cream Filling Ingredients:
3 cups strawberries, quartered
2-3 tbsp sugar
1 cup whipping cream
1-2 tbsp icing sugar
1 vanilla bean

In a small bowl, mix strawberries with sugar. Set aside. Using an electric mixer, whisk cream until it begins to thicken. Gently sprinkle in icing sugar and vanilla and continue to whip until soft peaks form.

Assembly:
Once biscuits have cooled completely, cut them in half. To assemble, begin by placing a layer of strawberries on the base of the biscuit. Top with cream and other half of the biscuit. Top with more strawberries and whipped cream.
Enjoy!

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3 Easy Grilled Fruit Desserts

Grilled Fruit Skewers

1 cup strawberries, trimmed and halved
1 cup pineapple, cubed
½ cup blackberries

Skewer fruit and grill over medium-high heat for 1-2 minutes per side or until grill marks develop.  Remove fruit from skewers and serve with whipped cream or ice cream.

Grilled Peaches

4 peaches, halved and pitted
2 tbsp butter
2 tbsp honey
2 tsp cinnamon

Grill peaches, flesh-side-down, for 3-4 minutes over medium high heat.  Flip peaches and add 1 tsp butter, a drizzle of honey and a sprinkle of cinnamon to each. Use caution when grilling with butter as it can create flare ups.  Grill for an additional 2-3 minutes. Serve with whipped cream, ice cream or sliced over a salad.

Grilled Summer Berry Galette

1 store-bought pie crust
1 cup strawberries, trimmed and finely chopped
½ cup blueberries
½ cup raspberries
2 tbsp sugar
2 tbsp butter
2 aluminum pie tins
1 egg

Place pie crust in an aluminum pie tin.  Fill the pie crust with berries, sprinkle with sugar and bits of butter.  Gently fold over the edges of the pie crust, pinching every 2 or 3 inches.  In a small bowl whisk one egg.  Brush the outside of the pie crust with egg.  Flip the second pie tin upside-down on the grill.  Place the galette on top of the inverted pie tin. Close the lid of the grill and ‘bake’ the pie for 12-15 minutes or until the fruit is bubbly and the pie crust is golden.  Serve immediately with vanilla ice cream.

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Mango Lassi

Mango Lassi

Prep Time: 5 minutes

Total Time: 5 minutes

Mango Lassi

This refreshing Indian-inspired smoothie is a great way to start your morning!

Ingredients

  • ¼ cup milk
  • ½ cup yogurt
  • 1 mango, peeled and diced
  • 1 tbsp sugar OR honey
  • ¼ tsp ground cardamom

Instructions

  1. Combine all ingredients in a blender.
  2. Blend until smooth.
  3. Enjoy!
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Guilt-Free ‘Ice Cream’ – 5 MORE Delicious Ways

Guilt-Free 'Ice Cream' - 5 MORE Delicious Ways

Calories per serving: Delicious!

Guilt-Free 'Ice Cream' - 5 MORE Delicious Ways

You won’t believe how easy it is to make this delicious frozen treat! It’s guilt-free, super versatile and actually tastes like ice cream. Below are my five NEW favourites!!!

Ingredients

    Cherries & Chocolate
  • 2 ripe bananas, sliced and frozen
  • 1 tbsp almond milk
  • 1 tsp vanilla extract
  • 10 cherries, pitted
  • 2 tsp cocoa powder
  • chocolate chips (optional)
  • Maple Walnut
  • 2 ripe bananas, sliced and frozen
  • 1 tbsp almond milk
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • ½ cup walnuts, chopped
  • Mocha Fudge
  • 2 ripe bananas, sliced and frozen
  • 1 tbsp almond milk
  • 1 tsp vanilla extract
  • 1 tbsp coffee, espresso OR 1 tsp instant coffee
  • 1 tsp cocoa powder
  • 1 tbsp fudge sauce (optional)
  • Pina Colada
  • 2 ripe bananas, sliced and frozen
  • 1 tsp vanilla extract
  • ½ cup fresh or frozen pineapple, diced
  • 1 tbsp coconut milk
  • 1 tbsp shredded coconut
  • Peaches & Cream
  • 2 ripe bananas, sliced and frozen
  • 1 tbsp heavy or whipping cream (or almond milk)
  • 1 tsp vanilla extract
  • ½ cup fresh or frozen peaches, diced
  • 1 theavy or whipping cream (or almond milk)

Instructions

  1. Thaw your bananas for at least 20 minutes before blending them.
  2. Use a food processor instead of a blender for optimal results.
  3. Add all of your ingredients into your food processor and blend until smooth and creamy.
  4. The consistency will be like soft serve. If you want a consistency closer to ice cream, refreeze for 10-15 minutes.
  5. Enjoy!
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CLICK HERE for five more tasty flavours!!!

 

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How to make Caramel

Chewy Salted Caramel

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 40-60 pieces

Serving Size: As many as you like

Calories per serving: Delicious!

Chewy Salted Caramel

These soft, chewy delights are pure perfection with the perfect balance of salty and sweet! They make an excellent gift or you can keep them all for yourself.

For step-by-step video instructions CLICK HERE

Ingredients

  • 1 cup whipping cream
  • ¼ cup salted butter
  • ¼ tsp salt
  • ¼ cup water
  • ¼ cup light corn syrup
  • 1½ cups sugar
  • 1 tsp vanilla extract
  • 1 tbsp liqueur (optional)
  • Salt for garnish (Fleur de sel, coarse sea salt or pink Himalayan salt all work well)

Instructions

  1. *Caramel is very fickle so it may take a few tries to get it perfect.
  2. *Read all of the instructions thoroughly before you get started. Timing is critical so you want to make sure you're prepared for each step.
  3. *Have everything you need for this recipe within reach when you get started.
  4. *Use caution when working with caramel as the mixture gets very hot and can easily burn your skin.
  5. Start by lining a small baking dish (8x8) with parchment paper, being sure to leave excess on all sides.
  6. Lightly oil parchment paper to prevent the caramel from sticking.
  7. In a small saucepan, heat the cream, butter and salt just until the butter has melted.
  8. Turn off heat and set aside.
  9. In a large saucepan, gently stir together the water, corn syrup and sugar.
  10. Try to avoid getting any sugar crystals on the sides of the pan while stirring. If you do get sugar crystals on the sides of the pan, brush them down with a damp pastry brush.
  11. Place the candy thermometer in saucepan. It is critical to use a candy thermometer when making caramel as you’re working with very specific temperatures. They’re widely available and fairly inexpensive.
  12. Heat your saucepan to medium-high. Once the sauce pan is on the heat, do NOT stir the mixture.
  13. After a minute or so, you’ll start to see bubbles form around the edges and then push into the centre.
  14. When your candy thermometer reaches 300˚F, turn off the heat and CAREFULLY whisk in the cream mixture. The mixture will bubble and rise so use extreme caution while whisking.
  15. Once the mixture is combined, turn the heat on to medium. Do NOT stir.
  16. Your caramel is ready when the thermometer reads between 245˚F and 250˚F.
  17. Turn off the heat and quickly stir in your vanilla extract and liqueur (if you choose). Be sure not to scrape the bottom of the pan because burned bits may have formed and will end up in your finished product.
  18. Pour the mixture into your prepared pan and tap it on the counter a few times to release any air bubbles.
  19. Allow the caramel to set for 20-30 minutes before topping with salt.
  20. Allow the caramel to set for at least 2 hours before cutting it into to pieces.
  21. Wrap caramel bites individually with wax paper and store in the refrigerator for up to one week.
  22. ENJOY!!!
  23. Recipe inspired by The Kitchn
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Chocolate Pretzel Peanut Butter Pie

Chocolate Pretzel Peanut Butter Pie

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 8

Serving Size: 1

Calories per serving: Delicious!

Chocolate Pretzel Peanut Butter Pie

Ingredients

    For the crust:
  • 4 cups pretzels
  • ¼ cup sugar
  • ¼ cup butter, melted
  • For the filling:
  • ½ cup whipping cream
  • 1 cup cream cheese (an 8oz package), at room temperature
  • 1 cup smooth peanut butter
  • 1 cup powdered sugar
  • 1 tbsp vanilla extract
  • For the topping:
  • ½ cup peanuts, chopped
  • ½ cup pretzels, crushed
  • ¾ cup chocolate chips

Instructions

    For the crust:
  1. In a food processor, blend pretzels into fine crumbs.
  2. Pulse in sugar and melted butter.
  3. Press the mixture into the bottom and sides of a lightly greased pie, tart or spring-form pan.
  4. Bake at 350˚F for 10 minutes.
  5. Allow crust to cool completely before adding filling.
  6. For the filling:
  7. Using a stand mixer or hand beater, whip the cream until it’s light, fluffy and doubled in volume. Set aside.
  8. In a stand mixer or large bowl, mix the cream cheese, peanut butter, powdered sugar and vanilla extract.
  9. Fold the whip cream into the peanut butter mixture, making sure you do not over mix.
  10. Spread the peanut butter filling evenly over the pretzel crust.
  11. For the topping:
  12. Sprinkle peanuts and pretzels evenly over the top of the filling.
  13. Using a double boiler, melt chocolate chips until smooth and liquid.
  14. Working quickly, pour melted chocolate into a piping bag or a resealable bag and snip off the tip.
  15. Drizzle chocolate evenly over the top of pie.
  16. Let the finished pie set in the refrigerator or freezer for at least two hours.
  17. The pie can be served at room temperature or FROZEN, which is my personal favourite.
  18. Enjoy!
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Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 12-15

Serving Size: 1

Calories per serving: Delicious 🙂

Carrot Cake Whoopie Pies

These little delights combine the spicy deliciousness of carrot cake with the chewy perfection of cookies to create lovely whoopie pies that look as impressive as they taste. Enjoy them with a tall glass of milk!

Ingredients

    For the cookies:
  • 1¾ cups all purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp ground nutmeg
  • 1 cup unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 2 cups finely grated carrots
  • ½ cup rolled oats
  • ½ cup dates, finely chopped (optional)
  • ½ pecans (optional)
  • For the icing:
  • ¼ cup cream cheese, softened
  • ¼ cup unsalted butter
  • 1½ cups icing sugar
  • 2 tbsp maple syrup

Instructions

  1. In a medium bowl, mix together all of the dry ingredients. Be sure to do this thoroughly because you need the baking soda and baking powder to be well-incorporated so your cookies get lots of lift.
  2. Then in a stand mixer (or by hand) beat your butter and sugars together until they are light and fluffy.
  3. Add your eggs, one at a time, and your vanilla and blend until well incorporated.
  4. Add your dry ingredients and mix well.
  5. Fold in your carrots, oats, dates and pecans.
  6. Spoon the mixture with an ice cream scoop (so your cookies turn out nice and even) onto two parchment lined baking sheets. These cookies will spread out a lot so only add two per row.
  7. Bake them at 350 for 10-12 minutes.
  8. In the meantime, mix your icing ingredients in a stand mixer. Set aside.
  9. Allow your cookies to cool completely before adding your icing or it will melt.
  10. Once your cookies have cooled, place a teaspoon or two of icing on the underside of one cookie and sandwich it with another cookie. Repeat for all of the cookies.
  11. Enjoy!!
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Guilt-Free ‘Ice Cream’ – 5 Delicious Ways

You won’t believe how easy it is to make this delicious frozen treat!  It’s guilt-free, super versatile and actually tastes like ice cream.  Below are my five favourite variations on the classic banana flavour.

Banana ‘Ice Cream’

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: App 2 cups

Serving Size: As much as you like

Calories per serving: Delicious 🙂

Banana ‘Ice Cream’

You won't believe how rich this creamy, frozen treat can be. It totally satisfies my sweet tooth without all the guilt! I make a big batch and store it in the freezer. When I'm ready to eat it, I let it thaw for ten minutes and it's the perfect dessert! For step-by-step recipes CLICK HERE

Ingredients

    Classic Banana 'Ice Cream'
  • 2 ripe bananas, sliced and frozen
  • 1 tbsp almond milk
  • 1 tsp vanilla extract
  • Peanut Butter ‘Ice Cream’
  • 2 ripe bananas, sliced and frozen
  • 1 tbsp almond milk
  • 1 tsp vanilla extract
  • 3 tbsp creamy peanut butter
  • Very Berry ‘Ice Cream’
  • 2 ripe bananas, sliced and frozen
  • 1 tbsp almond milk
  • 1 tsp vanilla extract
  • ½ cup mixed berries, frozen
  • Pumpkin Pie ‘Ice Cream’
  • 2 ripe bananas, sliced and frozen
  • 1 tbsp almond milk
  • 1 tsp vanilla extract
  • ¼ cup pumpkin puree
  • ½ tsp pumpkin pie spice
  • 1 tbsp maple syrup
  • Butter Pecan ‘Ice Cream’
  • 2 ripe bananas, sliced and frozen
  • 1 tbsp almond milk
  • 1 tsp vanilla extract
  • ½ cup pecan halves
  • 1 tbsp butter
  • 1 tbsp maple syrup
  • Chocolate Hazelnut ‘Ice Cream’
  • 2 ripe bananas, sliced and frozen
  • 1 tbsp almond milk
  • 1 tsp vanilla extract
  • 3 tbsp chocolate hazelnut spread

Instructions

  1. Thaw your bananas for at least 30 minutes before blending them.
  2. Use a food processor instead of a blender for optimal results.
  3. Add all of your ingredients into your food processor and blend until smooth and creamy.
  4. The consistency will be like soft serve. If you want a consistency closer to ice cream, refreeze for 10-15 minutes.
  5. Enjoy!
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How to make glaze

Cinnamon Roll Glaze

Prep Time: 5 minutes

Total Time: 5 minutes

Cinnamon Roll Glaze

This delicious glaze can be drizzled over all sorts of tasty baked goods. I love it because you can add so many flavours to it like strawberry jam, maple syrup or vanilla bean. Totally tasty!

Ingredients

  • 2 tbsp unsalted butter
  • 1½ cup icing sugar
  • 1 tbsp whole milk
  • 1 tsp vanilla extract

Instructions

  1. Mix all ingredients in a bowl.
  2. Drizzle over cinnamon rolls.
  3. Enjoy!
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