recipes

Dessert 23 March 2017

Pair Like a Pro

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(Family Features) When it comes to pairing wine with food, even experts agree that desserts can pose a challenge. A wide variety of flavor combinations can make it hard to find the perfect selection to serve with your sweet treat. While there’s no exact science to wine pairing, these simple tips can help you make your selection.

Sweet Cheesecake
A good rule: the lighter the dessert, the lighter the wine. Avoid heavy reds for a sweeter dessert and instead pair with a crisp white like Chardonnay, such as Joseph Carr from Sonoma, California.

Citrusy Lemon Meringue Pie
Lemon flavors can sometimes be polarizing, but complementing this dessert with an equally citrusy wine can work wonders. Try pairing with a food-friendly pinot grigio or a sauvignon blanc.

Rich Chocolate Cake
Red wine with chocolate seems like a no-brainer, but not all red wines are created equal. For a richer delicacy like this devil’s food cake, try something like Villa Pozzi Nero D’avola, a more fruit-forward, easy-drinking red varietal.

For more tips and wine selections, visit winefix.com

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New York-Style Honey Cheesecake

Recipe courtesy of the National Honey Board

  • 2 cups graham cracker crumbs
  • 1/2 cup butter or margarine, melted
  • 4 packages (8 ounces each) cream cheese
  • 3/4 cup honey
  • 1/4 cup flour
  • 5 eggs
  • 1/3 cup heavy cream
  • 1 tablespoon lemon zest, grated
  • 1 teaspoon vanilla
  • fresh berries, for garnish
  • fresh mint, for garnish
  1. To make crust: In small bowl, stir together graham cracker crumbs and butter until well blended. Press mixture evenly onto bottom and sides of greased 9-inch springform pan; set aside.
  2. Heat oven to 350° F.
  3. To make filling: In electric mixer bowl, combine cream cheese, honey and flour. Beat until smooth. Add eggs one at a time, beating well after each. Beat in cream, lemon zest and vanilla.
  4. Pour cream cheese mixture over crust; bake 15 minutes. Lower oven temperature to 200° F and bake 1 hour and 30 minutes longer, or until center no longer looks wet or shiny.
  5. With oven off and door ajar, let cheesecake cool 1 hour in oven. Remove cheesecake to rack to cool completely.
  6. Cover and refrigerate cheesecake at least 4 hours before serving. Garnish with fruit and fresh mint. Pair with chardonnay like Joseph Carr.

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Honey Devil’s Food Cake with Rich Chocolate Frosting

Recipe courtesy of the National Honey Board

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups unsweetened cocoa powder, divided
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups honey, divided
  • 1/2 cup 2 percent low-fat milk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 3 teaspoons vanilla extract, divided
  • 1 cup boiling water
  • 1 cup heavy whipping cream
  • milk chocolate shavings, for garnish
  1. To prepare cake: Heat oven to 350° F. Grease and flour two 9-inch cake pans.
  2. In large bowl, combine flour, 1 cup cocoa powder, baking soda, baking powder and salt. Add 1 1/2 cups honey, milk, oil, eggs and 2 teaspoons vanilla; beat 2 minutes. Gradually beat in water.
  3. Divide batter between pans. Bake 25-30 minutes, or until sides pull away slightly from pan and toothpick inserted in center comes out clean. Cool 10 minutes. Turn onto wire racks and cool completely.
  4. To prepare frosting: In medium bowl, combine remaining cocoa powder, honey and vanilla, and cream. Beat until just thick and fluffy.
  5. To assemble: Spread frosting evenly over sides and top of one cake layer. Place second cake layer on top. Spread remaining frosting evenly over sides and top.
  6. Garnish with milk chocolate shavings. Pair each serving with a glass of prosecco, like Nero D’avola from Villa Pozzi.

Photo courtesy of 275847/Shutterstock.com (cheesecake)
Photo courtesy of Barnaby Chambers/Shutterstock.com (chocolate cake with wine)

Source: Deutsch Family Wines

Beverages 03 October 2016

Chillingly Creative Drinks for Halloween

(Family Features) If you’re planning a monster bash this Halloween, brew up drinks so frightfully delicious that it will spook the taste buds of every little ghost, witch and goblin.

The Spooky Smoothie is a flavorful combination of vanilla milk and Greek yogurt, which is blended with ice and topped with whipped cream. The fun is all in the orange-tinted Limited Edition TruMoo Lowfat Vanilla Milk, so make sure to serve it in a clear glass. And ghosts will rise from the dead for the chocolaty Monster Mash Mudslide. For more information, visit www.facebook.com/TruMooMilk.

Both of these tasty concoctions feature TruMoo, which is made with 35 percent less total sugar than the leading chocolate and vanilla milk competitor and has no high fructose corn syrup. That’s one thing that won’t scare you this Halloween season.

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Spooky Smoothie

Yield: 4 servings

  • 3 cups Limited Edition TruMoo Lowfat Vanilla Milk, orange color
  • 1 1/2 cups lowfat vanilla Greek yogurt
  • 5 cups ice cubes
  • 1/4 cup fat free whipped cream
  • Candy corn for garnish, optional
  1. In blender, combine vanilla milk, yogurt and ice cubes. Blend on high speed until smooth and creamy.
  2. To serve, pour into serving glasses. Top with whipped cream and candy corn.

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Monster Mash Mudslide

Yield: 4 servings

  • 4 cups TruMoo Lowfat Chocolate Milk
  • 10 chocolate wafer cookies, coarsely broken
  • 1/2 cup frozen non-dairy whipped topping, thawed
  • 8 mini chocolate chips or mini chocolate candies (orange/brown color recommended)
  1. In blender, blend chocolate milk and chocolate wafer cookies until smooth. Heat mixture in saucepan or microwave until just heated through.
  2. To serve, pour chocolate milk mixture into 4 glasses. For each serving, spoon a large, upright dollop of whipped topping to resemble a ghost. Insert chocolate chips or chocolate candies into dollop for eyes.

Note: To enjoy a cold mudslide, do not heat in saucepan or microwave.

Source: TruMoo

Dessert 14 March 2017

Mucho Choco Tacos

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Mucho Choco Tacos

Prep Time: 20 Minutes
Start to Finish: 40 Minutes
Makes: 8 tacos

  • 8 Old El Paso Stand 'N Stuff taco shells (from 4.7-oz box)
  • 1 (24-ounce) package chocolate-flavored candy coating (almond bark)
  • 2 cups sliced fresh strawberries
  • 2 cups sliced bananas
  • 3/4 cup hot fudge ice cream topping
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla
  • 1 aerosol can whipped cream topping
  • 8 mint leaves, if desired
  1. Heat oven to 325°F. Heat taco shells as directed on box. Meanwhile, melt chocolate candy coating as directed on package.
  2. Carefully dip each taco shell into melted chocolate, using spoon to get chocolate on inside of shell; hold shells above bowl to let excess chocolate drip off. Stand shells upright on waxed paper; let stand until chocolate hardens, 10 to 15 minutes.
  3. In medium bowl, mix strawberries and bananas. Divide fruit evenly into taco shells.
  4. In small microwavable bowl, microwave fudge topping on High 30 to 45 seconds or until soft. Stir in cinnamon and vanilla. Drizzle topping over fruit in shells. Top with whipped cream; garnish with mint leaves. Serve immediately.

Source: General Mills Inc.

Dessert 19 January 2017

Warm Up This Winter with Easy Mug Desserts

(Family Features) Need a little warming up after a day out in the cold and snow? The McCormick Kitchens are sharing “hug in a mug”-themed desserts perfect for coming together after a day outside in a winter wonderland. Completely customizable, these treats are a delicious way for the whole family to stay warm this winter.

This Fudgy Raspberry Mug Brownie for two is made in the microwave in less than 10 minutes and topped with whipped cream and raspberries. To enjoy cool mint flavor instead, use peppermint and vanilla extracts in place of raspberry.

For more mug dessert recipes – from candy bar blondies to hot chocolate – visit www.McCormick.com and check out McCormick Spice on Facebook and Pinterest.

Fudgy Raspberry Mug Brownie

Servings: 2

  • 3 tablespoons miniature chocolate chips
  • 1 tablespoon butter
  • 2 tablespoons packed brown sugar
  • 2 tablespoons flour
  • 1 egg yolk
  • 1 teaspoon milk
  • 3/4 teaspoon McCormick Raspberry Extract
  1. Microwave chocolate chips and butter in microwavable coffee mug on high 30 seconds or until melted. Stir. Add remaining ingredients; mix well.
  2. Microwave on high 45 seconds to 1 minute or until center looks almost set. Let stand 5 minutes before serving.

Note: For a Fudgy Peppermint Mug Brownie, replace Raspberry Extract with 1 teaspoon McCormick Pure Vanilla Extract and 1/4 teaspoon McCormick Pure Peppermint Extract.

Caution: Mug may be hot. Use pot holders when removing from microwave.

Healthy 07 December 2016

A Smooth Way to Start Your Day

(Family Features) A wealth of research shows that starting each morning with a nutritious breakfast delivers benefits throughout the day. If you’re pressed for time or simply need to mix up your morning routine, put a fresh spin on a time-saving favorite by making a smoothie bowl.

Smoothie bowls typically have a thicker consistency than traditional smoothies, and according to a recent study in the “American Journal of Clinical Nutrition,” the thicker the smoothie, the more full you will feel.

“I love smoothie bowls because they are a satisfying and satiating way to get a ton of nutrition in first thing in the morning,” said Carolyn Brown, a registered dietitian and nutritionist at Foodtrainers in New York City. “You can add in healthy ingredients that you might not be able to eat on a daily basis like spinach, basil, mint, cinnamon, nut butters or avocado.”

Brown points out that in her experience with clients, people love to eat with a spoon and find it more mentally and physically satisfying. The same goes for adding texture, such as a crunchy topping like goodnessknows snack squares. These satisfying, gluten-free snacks are crafted with the goodness of whole nuts, real fruits and toasted oats, with no artificial colors, flavors or sweeteners. Divided into four snackable squares per serving and nestled in a layer made with dark chocolate, one individual, two-bite square contains only about 40 calories.

Find out more about how doing a little good for yourself can go a long way at goodnessknows.com.

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Apple Pie Smoothie Bowl

Recipe courtesy of Anna Luther of My Life and Kids

Smoothie

  • 1/2 cup Greek yogurt
  • 1 frozen banana
  • 1/2 cup unsweetened applesauce
  • 1/4 cup raw oats
  • 1/2 cup milk (or unsweetened almond or coconut milk)
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla
  • honey, to taste (optional)

Toppings

  • Diced apples
  • Shaved almonds
  • Cinnamon
  • goodnessknows apple almond & peanut dark chocolate snack squares
  1. In blender, mix all smoothie ingredients until smooth. Add honey to increase sweetness, if desired. Add toppings before serving.

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Oatmeal Banana Smoothie Bowl

Recipe courtesy of Alison Ray of So Chic Life

  • 2/3 cup rolled oats
  • 1/2 cup full fat coconut milk
  • 1 tablespoon chia seeds
  • 1/2 teaspoon vanilla extract
  • sea salt
  • 1/2 cup almond milk, 2 percent milk or soy milk
  • 1 small banana (or 1/2 cup unsweetened applesauce)
  • goodnessknows snack squares (any flavor)
  • grated coconut, to taste
  1. In small bowl, mix together oats, coconut milk, chia seeds, vanilla and pinch of salt. Cover and place in refrigerator at least 30 minutes, or overnight to help flavors soak in.
  2. In blender or food processor, combine oat mixture with remaining milk and half of the banana (or applesauce). Blend until smooth and creamy.
  3. Pour creamy oats into bowl, and top with snack squares, coconut and slices of remaining banana half.

Tip: To thin consistency, use additional milk.

Source: goodnessknows

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Dessert 10 August 2015

Bake Up a July 4th Celebration

Strawberry Cheesecake Bars
Sunshine Strawberry French Vanilla Cake

(Family Features) This Fourth of July, after the family has enjoyed the burgers, brats and potato salad, the only thing they'll be looking forward to more than fireworks are simple-to-make, delectable desserts to end a perfect summer night.

It's easy to simplify special occasion menus with cake mix and now, bakers of any skill level can easily make summer celebrations even more memorable and delicious.

You're sure to impress your July Fourth guests when you serve up patriotic treats that go beyond the box with surprising ingredients, such as rich cream cheese and mouthwatering fruit filling. Friends and family will find it hard to resist a second helping of treats that highlight the fresh strawberry flavor of the season. Here are two great summer recipes that take an easy and different spin on strawberries, for creative, delicious results.

For tips on how to incorporate a yummy finale to your July Fourth fare, as well as recipe ideas, visit www.duncanhines.com.

Strawberry Cheesecake Bars

Strawberry Cheesecake Bars

Ingredients
  • 1 package Duncan Hines® Signature French Vanilla Cake Mix
  • 1/2 cup melted butter or margarine
  • 3 eggs
  • 1 package (8 ounces) cream cheese
  • 2 1/2 cups plus 2 tablespoons confectioners' sugar
  • 1 can (21 ounces) Comstock® or Wilderness® Strawberry Pie Filling and Topping
Preparation
  1. Preheat oven to 325ºF. In large bowl combine cake mix, butter or margarine and 1 egg; blend well. Reserve 1/3 cup of mixture for topping.
  2. Pat remaining mixture into bottom of well-greased 9-by-13-inch pan.
  3. In mixing bowl, beat cream cheese until fluffy, beat in 2 eggs and 2 1/2 cups confectioners' sugar. Pour over cake mixture in pan. Spread strawberry fruit filling on top and sprinkle with reserved cake mixture.
  4. Bake 1 hour or until lightly browned. Refrigerate until chilled; cut into bars and sprinkle with 2 tablespoons confectioners' sugar.
Preparation Time

15 minutes

Total Time

1 hour 15 minutes

Serves

24 bars

Sunshine Strawberry French Vanilla Cake

Sunshine Strawberry French Vanilla Cake

Ingredients
  • 1 package Duncan Hines® Signature French Vanilla Cake Mix
  • 1 container Duncan Hines® Creamy Home-Style Vanilla Frosting
  • 1 can Duncan Hines®, Comstock® or Wilderness® Strawberry Pie Filling & Topping
Preparation
  1. Preheat oven to 350°F. Lightly grease two 8-inch round cake pans with nonstick cooking spray.
  2. Prepare and bake cake according to package directions.
  3. Cool cakes on wire rack 15 minutes. Remove cakes from pans and cool completely.
  4. Arrange one cake on serving plate and evenly spread with 1 cup frosting, leaving sides bare. Add layer of pie filling on top of frosting. Top with second cake layer. Garnish with remaining frosting and pie filling.
Preparation Time

15 minutes

Total Time

60 minutes

Serves

12 servings

Source

Duncan Hines

Dessert 07 August 2015

Sunshine Strawberry French Vanilla Cake

Ingredients
  • 1 package Duncan Hines® Signature French Vanilla Cake Mix
  • 1 container Duncan Hines® Creamy Home-Style Vanilla Frosting
  • 1 can Duncan Hines®, Comstock® or Wilderness® Strawberry Pie Filling & Topping
Preparation
  1. Preheat oven to 350°F. Lightly grease two 8-inch round cake pans with nonstick cooking spray.
  2. Prepare and bake cake according to package directions.
  3. Cool cakes on wire rack 15 minutes. Remove cakes from pans and cool completely.
  4. Arrange one cake on serving plate and evenly spread with 1 cup frosting, leaving sides bare. Add layer of pie filling on top of frosting. Top with second cake layer. Garnish with remaining frosting and pie filling.
Preparation Time

15 minutes

Total Time

60 minutes

Serves

12 servings

Source

Duncan Hines

Dessert 06 August 2015

Coconut Custard Pie

Ingredients
  • 1 cup flaked coconut, divided
  • 1 (9-inch) unbaked pastry shell
  • 3 eggs
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1 1/4 cups hot water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
Preparation
  1. Preheat oven to 425°F. Toast 1/2 cup coconut 5 minutes or until lightly brown; set aside.
  2. Bake pastry shell 8 minutes; cool slightly. Meanwhile, in medium bowl, beat eggs. Add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into pastry shell. Sprinkle with toasted coconut.
  3. Bake 10 minutes. Reduce oven temperature to 350°F; bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Cool. Chill if desired. Refrigerate leftovers.
Preparation Time

20 minutes

Bake Time

48 minutes (total)

Serves

Makes one 9-inch pie

Notes, Tips & Suggestions:

Custard Pie: Omit coconut. Proceed as above.

Source: Eagle® Brand Sweetened Condensed Milk

Dessert 06 August 2015

Philadelphia 3-Step Cheesecake

Ingredients
  • 2 packages (8 ounces each) Philadelphia Cream Cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 1 Honey Maid Graham Pie Crust (6 ounces)
Preparation
  1. Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs and mix until blended.
  2. Pour into crust.
  3. Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
  4. Top with fresh strawberry slices if desired and serve.

Source: Kraft® Foods

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