Monday, December 11, 2017

Red Velvet Raspberry Tiramisu Trifle



This impressive dessert is actually a show-stopper!  I made it at Christmas-time for a Christmas party but thought it would also make a great dessert for VALENTINE'S DAY or any special occasion-- especially if you need to stop a show, impress some guests, etc. ;)  Think bridal shower, special parties, anniversary dinner, etc. This is confection perfection-- not syrupy sweet-- a more sophisticated dessert. The tang of the raspberries, the hint of sweetness of the orange juice, and that delicious CREAM and mascarpone against the red cake... you get layers of flavors!

This is not a quickly prepared recipe, it's a little more advanced, but certainly not difficult to prepare. You just need some extra time in the kitchen to pull this one off...and it will be SOOOO worth it! It is also a bit pricey to prepare, so you'll want to save this recipe for something very special.


Now...you can make your own favorite red-velvet cake recipe, let it cool and cut into cubes, or purchase a red velvet cake mix and do the same. I made my own from a Madeleine recipe in this same recipe, but I didn't use the Madeleine  pan--I used a regular 9X13.( I'll share the recipe at the end of this one.)  I found this delicious recipe in my SOUTHERN LIVING December 2012 magazine.

YOU WILL NEED:

1 cup seedless raspberry jam
1/4 cup black raspberry liqueur* optional  (I left this out)
1/4 cup fresh orange juice
2 8 oz. containers mascarpone cheese
2 cups heavy cream
1/3 cup sugar
1 tsp. vanilla extract
3 containers fresh raspberries (preferably organic)
*Red velvet cake, cubed (recipe follows)

Whisk together first three ingredients in small bowl.  Stir together mascarpone cheese in a large bowl.
Beat heavy cream at high speed till foamy; gradually add sugar and vanilla, beating until soft peaks form.  Stir 1/4 of the whipped cream into the mascarpone using a rubber spatula.; fold in remaining whipped cream.

Arrange 1/3 of the cake cubes in a 3 qt. trifle dish. drizzle with 1/3 of the jam mixture, top with 1 container of raspberries and top with 1/3 of the mascarpone mixture. Repeat layers two more times. Cover and chill 4-24 hours before serving.


Red Velvet Madeleines (or red cake cubes)

3/4 cup granulated sugar
3 large eggs
2 egg yolks
1 tsp. vanilla extract
3/4 cup butter, melted
2 T. red liquid food coloring
1 1/3 cups cake flour
2 T. unsweetened cocoa
1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 400 degrees. Beat first 4 ingredients on med.high w/ electric mixer for 5 minutes or until thick and pale. Add butter and food coloring, beating until well blended.  Sift cake and next 3 ingredients; fold into egg mixture. Spoon batter into a lightly greased pan. or Madeleine pans)  Bake at 400 degrees until done ( 8-10 minutes if using madeleine pans--LONGER  for 9x13--when a toothpick inserted in center comes out clean). Immediately remove from pan to wire rack. Cool completely. Cut into cubes if baked in a 9x13.

This is assembled in a very large bowl or punch bowl. I placed my bowl inside a Christmas wreath for one absolutely beautiful presentation.

ENJOY~ Everything in Moderation

Wednesday, December 6, 2017

Broken Glass Candy

  • I made this candy for my granddaughter's second birthday party which was a "FROZEN" themed party. I thought it turned out beautifully. 
  • Glass candy is easy to make. I made it for the first time when I was in seventh grade. It's delicious and lasts a long time so it is a great choice for gift-giving. You can use any  oil flavor/color combo. I used peppermint oil and you have to be careful not to inhale too much of those "fumes" as you are stirring, or get it into your eyes.
  • Be sure to use flavored OILS, not extracts. The oils are located in the baking section of your favorite supermarket. I found that Wal-Mart had a wide selection of flavors to choose from.
  • Other popular combos are red/cinnamon, green/apple, blue or clear/spearmint, but the choice is yours.
  • This would also be a good traditional candy to make as a family each year.
  • Store them in an air-tight container (a tin or glass jar with lid).
  • 2 cups sugar
  • 1 cup water
  • 1/2 cup corn syrup
  • 1 teaspoon peppermint oil flavoring (or your choice)
  • aqua blue food coloring (or your choice)
  • powdered sugar

  • In a sauce pot over medium heat, add the water, sugar and corn syrup and bring to a boil. Cook, stirring continuously until the mixture has reached 300°F.
  • Remove the pot from the heat and working quickly mixing in the blue food coloring and peppermint oil flavoring, stirring until fully combined. Add the amount of food coloring depending on desired colored.  More food coloring will lead to a darker blue candy.
  • Pour the sugar mixture onto a silicone lined baking sheet OR a foil covered cookie sheer that has been sprayed with a non-stick coating. Once the candy has fully cooled, break up the candy into pieces using a meat mallet.
  • To serve, dust half the pieces of candy with powdered sugar.
Enjoy~ Everything in Moderation

Monday, December 4, 2017

Saucy Wieners (a re-post)



This is one of the fastest going appetizers I have ever brought to a party, and I've been making it for many years. I have also used it with meatballs with the same plate-licking results!

YOU WILL NEED:
2 pkg.s Lil Smokies
1 1/2 c. ketchup
1/2 cup brown sugar
 *The original recipe called for 1/8-1/4 cup bourbon. You won't miss it if you choose to leave it out.

Mix altogether.


Cook the Little Smokies,  until browned and heated through in a skillet.

Place wieners (and fat from skillet ) into a crock pot and pour sauce over and mix well. Keep warm in crockpot.


And here's another one to try with the same sauce:




* You may also add your favorite meatball recipe OR brown 1 bag of frozen in the skillet and serve the same way. Or mix meatballs and wieners together after browning and pour sauce over.  It's always a hit.


Saturday, December 2, 2017

2-Layer Peppermint Bark




Ahhhh... the refreshing taste of peppermint with the  creamy sweetness of milk and white chocolate, against the crunch of candy canes pieces and the ease of NO BAKING makes this a popular treat to add to your Christmas recipe must-make list.

This is not an overly sweet concoction. A mouthful of creamy/crunchy, smooth sweetness awaits you.
It would be considered a beginner level recipe, however, it will taste like something much more advanced. And looks so pretty in a holiday tin that is ready for gift giving.

This recipe is a bit pricey to make, but it does make a large batch. You can also cut the recipe in half to fill a cookie tin to save some money or if you don't need to have so many of these laying around calling your name, because I'm telling you now, they will be calling, and calling and calling it!

I made this recipe using GHIRARDELLI Milk and White chocolate chips and BRACH'S Candy canes. These brands are on the higher quality end which makes for a higher quality taste. I haven't tried them with off or store brands yet to compare. But I will tell you this-- you can get away with off-brands for chocolate chips when you are drizzling, or when the chocolate is not the main player in a recipe. But when the chocolate is basically 99% of what you are putting together, I say make it the best you can afford.

Ghirardelli chocolate chips were on sale at Kroger, so that brought the cost down a bit. I purchased a large Brach's candy cane at the Dollar Tree and crushed it myself in a plastic freezer bag and a mallet.

I also purchased some peppermint extract since I didn't have any on hand, but only a small amount is needed in this recipe so the bottle will last a long while.

For this recipe you will need:

2 (11-12 oz.) pkg. Milk chocolate chips
2 (11-12 oz.) pkg. White chocolate chips
2 tsp. Peppermint extract
8  small candy canes, crushed and divided (I used two large, thick candy canes)

Line a jelly roll pan (or extra large cookie sheet) with non-stick foil or parchment paper. Set aside.
Melt chocolate chips in the microwave (at 30-second intervals, stirring after each) *I prefer to use a double boiler to melt my chocolates.

Stir in the peppermint extract. Spread mixture evenly into bottom of the pan. Chill 3o minutes.

Melt white chocolate chips and stir in 1/4 cup crushed peppermint. Spread mixture on top of milk chocolate mixture. Then sprinkle remaining peppermint pieces, pressing slightly so they will stay in place.

I drizzled a bit of the milk chocolate on top at the end.

Chill 1 hour.

Remove from fridge and break into pieces with your hands.

Store in an air-tight container.

To give as gifts, they can be placed in a nice Christmas tin, or a plastic bag tied with a candy cane.

Enjoy~ Everything in Moderation




Friday, December 1, 2017

Vanilla Coffee Punch (a re-post)





Several years ago, I was asked to make a "nice punch" to serve with gourmet cookies for the guests that would be touring the administrative offices of a new facility in the area. They didn't want a "kiddie punch", but something more sophisticated. This was the recipe that came to mind. I found it at TASTE OF HOME.

It is coffee-flavored with a smooth vanilla touch,  creamy and not too sweet. It has an elegant look. This is DELICIOUS--even if you're not one that loves a cold coffee flavor. Many of the guests were giving it rave reviews! It was being compared to drinks at STARBUCKS, and it also reminds me a bit of my favorite drink at Dairy Queen, a MOO-LATTE (but fancier).

Honestly, I have never received so many compliments on a punch, and so many recipe requests.

You must give it a try.

YOU WILL NEED:

* 4 cups brewed vanilla-flavored coffee, cooled
* 1 can (12 ounces) evaporated milk
* 1/2 cup sugar
* 1/2 gallon vanilla ice cream, softened
* Ground cinnamon

Directions

* In a large container, combine the coffee, milk and sugar; stir until sugar is dissolved. Spoon ice cream into a punch bowl; pour coffee mixture over the top. Sprinkle with cinnamon. Serve immediately. Yield: 2-1/2 quarts.
Serves 13

Enjoy~Everything in Moderation

Wednesday, November 29, 2017

PEPPERMINT PUNCH (a re-post)



The gorgeous photo of delicious punch was found on tasteofhome.com, so I made it for a party I was hosting. LOTS of recipe requests for this refreshing and festive punch.

I've also been known to make individual peppermint floats by putting a couple of scoops of Peppermint Ice Cream in a tall glass and pouring lemon-lime soda over it.  Try it.

This punch is a cool thirst quencher and fits most holiday-themed parties at Christmastime.

YOU WILL NEED:

2 liters of lemon-lime soda
1 10 oz. jar of strawberry jelly
2 quarts peppermint ice cream (I used Kroger brand, but it's seasonal and not always easy to find)
candy canes *Optional

Heat jelly in 2 cups of the soda on stove till jelly is melted. Set aside to cool.
When cooled, add to punch bowl, along with ice cream and soda--stir well.

You can place candy canes on the side of the bowl, and/or on the side of the glass/cup like I did in this photo.

YUM!



Enjoy~ Everything in Moderation

Tuesday, November 28, 2017

O Balls....A 3-ingredient recipe! (a repost)


An ever-so-simple recipe that even the kids can help make.  These are delicious and  this recipe makes 75! Give them as gifts in a pretty Christmas tin.

My co-worker, Sally, served these in the Lounge at school a couple of years ago, and I had forgotten how simple and delicious they were. Now they are back on my Christmas list of fun treats to make. You can also make them with the MINT Oreos, and the Peanut butter flavored or any flavor of your choice.

A great recipe to make and take to parties.

WARNING! These are very rich! And although there are only three ingredients and no cooking is involved, it is a time-consuming recipe, so allow yourself plenty of prep time, and to speed up the process, enlist the help of friends and family.


YOU WILL NEED:

1 package Oreo cookies(1 lb. 4 oz.) Original flavor or your favorite
8 ounces cream cheese, softened
20 ounces almond bark, melted

Directions:

Crush 1 pkg. Oreo cookies. I put mine in a large freezer bag and hit them with a mallet until finely crumbled.

 Mix with softened cream cheese. Roll into balls; chill.

 Dip in 18-20 oz. melted almond bark or  12 oz. bag white chocolate chips to coat.
You can melt chips in the microwave at 30-second intervals till they are smooth, or use a double boiler on the stove.

 *Put a toothpick in the ball and dip in chocolate.

*You can also crush Oreo's in food processor and add in cream cheese cubes to mix.

 * Chill this mixture before rolling into balls.

*You can drizzle top with chocolate after dipping

Store in an airtight container in the fridge before and after serving.

Enjoy~Everything in Moderation