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♥Life's so sweet, you deserve a treat♥

♥This Kitchen is seasoned with love♥

♥Meals and memories are made here♥

♥God blesses this kitchen but He doesn’t clean it♥

Monday, May 30, 2011

Mini Tiramisu Éclairs

Makes 24

1/3 cup hot water
2 teaspoons instant coffee granules
2 tablespoons granulated sugar
2 (3-ounce) packages ladyfingers, split
1 (8-ounce) package mascarpone cheese*
1 1/2 cups powdered sugar, divided
2 tablespoons chocolate syrup
1/2 cup semisweet chocolate morsels
1 tablespoon butter
1 tablespoon whipping cream

Stir together first 3 ingredients until sugar is dissolved; set aside 2 tablespoons mixture. Brush cut sides of ladyfingers evenly with remaining coffee mixture.

Stir together mascarpone cheese, 1/2 cup powdered sugar, and chocolate syrup until blended. Spoon or pipe mascarpone cheese mixture evenly onto 24 cut sides of ladyfinger halves; top with remaining ladyfinger halves, cut sides down.

Microwave chocolate morsels, butter, and cream at HIGH 30 seconds or until melted, stirring twice. Place chocolate mixture in a small heavy-duty zip-top bag; seal bag. Snip a tiny hole in 1 corner of bag, and drizzle over éclairs. Let stand until firm.

Stir together reserved coffee mixture and remaining 1 cup powdered sugar, stirring until blended. Place coffee-powdered sugar mixture in a small heavy-duty zip-top bag; seal bag. Snip a tiny hole in 1 corner of bag. Drizzle éclairs evenly with coffee-powdered sugar mixture. Place on a serving platter, cake stand, or in candy boxes, if desired.

*1 (8-ounce) package cream cheese, softened, may be substituted.

Peppermint Meltaways

Yield: 3-1/2 dozen

1 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch

2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
2 to 3 drops red food coloring, optional
1/2 cup crushed peppermint candies

Cream butter and confectioners' sugar in a medium sized bowl until light and fluffy. Beat in extract.

Combine flour and cornstarch; gradually add to creamed mixture and mix well.

Refrigerate dough for 30 minutes. (Optional, but will result in prettier cookies).

Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 350° for 10-11 minutes or until bottoms are lightly browned.

Let cool on baking sheet for 5 minutes. Remove gently to wire racks to cool completely.

In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring and beat until smooth.

Add more milk or powdered sugar to get the frosting to the preferred consistency for spreading. Spread over cooled cookies. Sprinkle with crushed candies if desired. Store in an airtight container.

Banana Split

Serves 1


1 large banana, ripe
1 scoop chocolate ice cream
1 scoop vanilla ice cream
1 scoop strawberry ice cream
chocolate syrup
whipped cream
nuts, roughly chopped
cherry fresh,glazed or jarred

Peel a banana and slice it in half lengthwise.

Put the two halves in a boat dish.

Place three scoops of ice cream side by side on top of the banana: one chocolate, one vanilla and one strawberry.

Pour hot fudge over the chocolate ice cream.

Pour pineapple syrup over the vanilla ice cream.

Pour strawberry syrup over the strawberry ice cream.

Top with whipped cream, a few cherries and nuts.

Serve and eat the banana split immediately.

Strawberry Jelly Slice

Serves 12

250g shortbread-style biscuits
80g butter, melted
4 x 11g sachets low-joule jelly, strawberry flavour
2 x 175g tubs fat-free raspberry yoghurt
8 large strawberries, halved

Lightly grease and line a 16 x 26 x 3cm shallow lamington pan. Place the biscuits into a food processor and process until crushed. Add the melted butter and process until combined.

Spoon into the base of the pan. Using the base of a glass, press firmly into the pan. Place jelly into a bowl and add 3 cups boiling water. Stir until dissolved. Remove 1 cup and set aside.

Add yoghurt to remaining mixture and pour over the crumb base. Top with halved strawberries, then chill until set. Top with the remaining jelly. Chill until set. Cut into squares to serve.

Classic Chocolate Mousse

Serves 6

200g dark chocolate chopped
40g butter or magarine
1 tablespoon icing sugar
1 teaspoon vanilla essence
4 eggs, separated
2/3 cup cream, whipped
1 tablespoon orange liqueur
whipped cream, extra, for serving
chocolate curls

Place chocolate in heatproof bowl. Stand over pan of simmering water and stir until chocolate has melted and is smooth.
Remove from heat. Let cool slightly.

Using electric beaters - beat butter (or magarine), sugar and vanilla essence until light and creamy. Add yolks, one at a time, beating
well after each addition. Add melted chocolate; beat until smooth. Fold in a third of the cream.

Place egg whites in medium size dry mixing bowl. Beat until stiff peaks form. Using a silicone spatula, fold egg whites, remaining
cream and liqueur into the chocolate mixture. Pour mixture into individual glasses. Refrigerate for 2 hours or until set. Serve with cream
topped with chocolate curls.