Cupid s Ooey Gooey Chocolate Kisses Dessert WFC Recipe Entry

Size: px

Start display at page:

Download "Cupid s Ooey Gooey Chocolate Kisses Dessert WFC Recipe Entry"

Beverly Sullivan
5 years ago
Views:

1 CUPID S OOEY GOOEY CHOCOLATE KISSES Ooey gooey chocolate kisses are the perfect Valentine s Day dessert recipe! Individual phyllo cups filled with creamy chocolate, whipped cream, and maraschino cherries. Cupid s Ooey Gooey Chocolate Kisses Dessert WFC Recipe Entry I wanted to share my recipe entry for this season s first World Food Championship Valentine s Day Dessert contest. Unfortunately, it didn t win a first place, but that won t keep me from trying again next time. NEXT THESE WITH VALENTINE S DAY, INDIVIDUAL, AN OOEY GOOEY IMPRESS CRISPY YOUR PHYLLO CHOCOLATE SWEETIE BITES, CENTER! WITH FILLED DELISH!!

2 Cupid's Ooey Gooey Chocolate Kisses :29:11 Yields 24 Write a review

3 Save Recipe Print Prep Time 20 min Cook Time 18 min Prep Time 20 min Cook Time 18 min Ingredients 1. 3 ounces unsweetened baking chocolate, rough chopped 2. 2 ounces semi-sweet baking chocolate, rough chopped 3. 1/3 cup butter for melting chocolate, melted 4. 1/3 cup butter for phyllo pastry, melted 5. 6 sheets phyllo dough 6. 1/4 teaspoon sea salt 7. 2 tablespoons all-purpose flour 8. 1/2 cup evaporated milk 9. 3 eggs tablespoon unsweetened cocoa powder 11. 1/3 cup sugar 12. 1/2 cup heavy whipping cream teaspoon sugar jar organic maraschino cherries FOR THE FILLING 1. In a small saucepan melt butter over medium heat, remove from heat Chop baking chocolate into pieces and add to hot butter Stir until chocolate pieces are melted, set aside In a medium mixing bowl combine, sugar, flour, salt and whisk until blended Add eggs and whisk until light yellow in color and creamy Add cooled melted chocolate and whisk for 2 minutes to combine, set mixture aside FOR THE PHYLLO 1. Preheat oven 325 degrees F. Mix sugar and cocoa powder together in a small cup, set aside Melt 1/3 cup butter in microwave Remove 6 sheets of phyllo from package Using a pastry brush, brush butter over first sheet then lightly sprinkle a fine layer of sugared cocoa over the phyllo, add another layer and continue process until all sheets are done Cut phyllo into 3x4 inch pieces Arrange cut sheets into small cupcake pan Cook pastry cups for minutes or until lightly browned, remove from oven Fill cups with approximately 1 tablespoon prepared chocolate batter Return to oven and bake for additional 8-12 minutes or until centers are firm but not browned, remove from oven and cool completely FOR THE WHIPPED CREAM

4 1. Whip heavy cream until stiff peaks, add sugar and whisk slightly to combine Slide a small pastry tip into the corner of a small zip baggie allowing the plastic to break open at the tip Fill the baggie with whipped cream Pipe small amount of whipped cream onto each cup Top individual cups with maraschino cherry and serve By Rebecka Evans At Home with Rebecka

More chocolate dessert recipes to try: Malted Milk Chocolate Cupcakes Nutella Hot Chocolate Espresso Hearts TRIPLE LEMON TART Triple lemon tart is a delicious and easy summer dessert.

6 More chocolate dessert recipes to try: Malted Milk Chocolate Cupcakes Nutella Hot Chocolate Espresso Hearts TRIPLE LEMON TART Triple lemon tart is a delicious and easy summer dessert. Layers of tart lemon curd and lemon pudding nestled into a flaky crust, with a topping of freshly whipped cream. After making Paleo Lemon Curd several days ago, I was inspired to create another sweet, lemony dessert; Triple Lemon Tart. The tart lemon curd layered with fresh lemon pudding, and fresh whipped lemon cream, was incredible. If you d like to save time with preparation, make both

7 the lemon curd and pudding the day before and assemble the following night with lemon whipped cream. I AS HOPE MUCH YOU AS Triple Lemon Tart :48:53 LIKE WE THIS DO. TRIPLE LEMON TART RECIPE

8 Serves 6 Write a review Save Recipe Print Prep Time 40 min Cook Time 25 min Prep Time 40 min Cook Time 25 min For the Lemon Pudding /2 cups sugar 2. 7 Tablespoons cornstarch 3. Dash if salt /2 cups water 5. 3 egg yolks, beaten 6. 1 teaspoon grated lemon peel 7. 2 Tablespoons butter 8. 1/2 cup fresh lemon juice inch prepared pie crust For the Lemon Curd 1. 3 lemons /2 cups raw honey (after tasting the lemon curd, I would reduce the honey to 1 cup) 3. 1/4 cup liquid coconut oil (melt in microwave before cooking)

9 4. 4 extra large eggs 5. 1/2 cup fresh lemon juice 6. 1/8 teaspoon kosher salt (I used Himalayan Sea Salt) 7. Refrigerate until ready to use 8. 1 prepackaged pie crust For the Lemon Whipped Cream /2 cups heavy cream 2. 1/2 cup powdered sugar 3. 1/4 cup lemon curd 4. Zest from 1/2 lemon, about 1 teaspoon Directions for the Pudding 1. In a heavy bottom saucepan combine sugar, cornstarch and salt. Mix well. 2. Stir in water 3. Bring to a boil over medium heat and stirring constantly 4. Cook until mixture thickens, stir constantly for about 5 minutes 5. Remove from heat 6. Slowly stir a small amount of hot mixture into egg yolks to temper the eggs before adding them back to the heated sugar mixture 7. Bring back up to heat, stirring constantly (some recipes require the mixture be brought back up to a boil, but I find it's not necessary) 8. Remove from heat 9. Stir in lemon peel and butter 10. Slowly add the lemon juice until well combined and mixture is thick and shiny 11. Refrigerate until ready to assemble Directions for the Lemon Curd 1. Remove zest from all the lemons with a grater and place zest and honey in a food processor. Process until smooth 2. Add liquid coconut oil and process additional 1-2 minutes 3. Add one egg at a time, process for 30 seconds after each addition 4. Add lemon juice and salt and process 5. Transfer mixture to a saucepan and cook over low heat, stirring constantly until thickened, about minutes 6. Allow to cool completely and store in the refrigerator until ready to use Directions for the Lemon Whipped Cream 1. Whip heavy cream in a medium bowl until stiff peaks form, add powdered sugar and whip additional few seconds to combine, fold 1/4 cup lemon curd and lemon zest into whipped cream 2. Chill until ready to assemble To Assemble Pie

1. Step 1: Line a 9 inch tart pan with the pie crust, cut excess crust from rim or crimp 2. Poke several hole in the bottom of the crust with the tines of a fork 3. Bake at 350 degrees F.

10 1. Step 1: Line a 9 inch tart pan with the pie crust, cut excess crust from rim or crimp 2. Poke several hole in the bottom of the crust with the tines of a fork 3. Bake at 350 degrees F. until light golden brown, about 8 minutes, remove and set aside 4. Step 2: Spread 1 1/2 cups lemon curd over the bottom of the baked pie shell 5. Step 3: Spread 1 1/2 cups lemon pudding over the lemon curd to form second layer 6. Step 4: Spread lemon whipped cream over the top of pie, sprinkle with 1/2 teaspoon lemon zest, refrigerate for t least 30 minutes before serving. Notes 1. This pie has a lot of steps but is well worth the effort. Every bite is delicious, lemony tart, and sweet! I know you're going to love it! By Rebecka Evans At Home with Rebecka

11 Other delicious recipes using fresh lemons: Preserved Meyer Lemons Recipe

12 Warm Preserved Lemon Curry Macaroni Salad with Turmeric EMERIL LAGASSE S COCONUT CREAM PIE HAPPY #PIDAY Emeril Lagasse s coconut cream pie recipe makes a creamy, delicious coconut custard pie with a flaky crust. With toasted coconut on top, this is the perfect coconut cream pie recipe! My fifteen year old daughter celebrated Official Day by baking this super rich and dreamy Coconut Cream Pie for her high school math class. Students that participated in the exercise were promised to receive extra credit for their efforts. In my opinion, that is never a bad thing when it comes to grades. Pi Day: March 14 is Pi Day, a sacred celebration in which radius and

13 circumference lovers rejoice over circular snacks and decimalreciting contests. Pi (Greek letter π ) is the symbol used in mathematics to represent a constant the ratio of the circumference of a circle to its diameter which is approximately By Charyn Pfeuffer This was Shannon s first attempt at making a cream pie from scratch. She did an excellent job making Emeril Lagasse s coconut cream pie recipe, needing only a few cooking tips from mom! She also made a great first impression on her teacher with her pie baking skills, eliciting an exuberant, I need that recipe response! Shannon not only impressed her teacher with near perfect execution of this cream pie recipe, she also recited, from memory, twenty places of PI: ! She won the class competition and earned herself a cake made by her teacher. We celebrated with her favorite dinner, Picnic Pork Roast. My favorite recipe for coconut cream pie is made by Emeril Lagasse. No need to reinvent the wheel when you have a foolproof recipe! EMERIL LAGASSE S COCONUT CREAM PIE RECIPE ROCKS!

14 Coconut Cream Pie :23:33 Yields 6 Write a review Save Recipe Print Prep Time 10 min Cook Time

15 35 min Total Time 50 min Prep Time 10 min Cook Time 35 min Total Time 50 min Ingredients 1. 1 pre baked 9 inch pie crust, cooled and set aside /4 cups whole milk 3. 3/4 cups sugar 1/4 cup reserved for egg whites 4. 3 eggs separated, whites in separate bowl 5. 1/4 cup cornstarch 6. 1 teaspoon vanilla extract /2 cups coconut for filling,1/4 cup toasted for garnish 8. 1 tablespoon butter Instructions 1. Preheat oven to 400 degrees F. 2. In a saucepan, whisk the 2 cups of milk and 3/4 cup sugar together 3. Place the pan over medium heat and bring liquid up to a simmer 4. Whisk the egg yolks together 5. Temper the hot milk into the egg yolks (to temper: add 1 tablespoon hot milk to eggs, whisk, ad additional 2 tablespoons hot milk 1 tablespoon at a time and whisk between additions) 6. Slowly whisk tempered egg mixture into the hot milk mixture 7. In a small bowl, dissolve the cornstarch in the remaining 1/4 cup milk, making a slurry 8. Whisk slurry into hot milk mixture 9. Bring liquid to a boil and reduce to a simmer 10. Cook mixture, stirring constantly, until the filling is thick, about 3-4 minutes 11. Fold in the vanilla, plain coconut, and butter 12. Mix well 13. Pour filling into baked pie shell, cool completely 14. Using an electric mixer, whip the egg whites to soft peaks, add remaining sugar and whip egg whites to stiff peaks 15. Spread egg whites over the top of the pie, smooth whites evenly over filling 16. Sprinkle toasted coconut over pie 17. Place pie in a preheated 350 degree F.oven, bake for 3-4 minutes or until meringue is golden brown To toast coconut 1. Place 1/4 coconut in a nonstick pan, cook over medium heat until brown, to keep from burning, stir constantly

By Emeril Lagasse Adapted from Rebecka Evans 3-14-14 Adapted from Rebecka Evans 3-14-14 At Home with Rebecka http://athomewithrebecka.

16 By Emeril Lagasse Adapted from Rebecka Evans Adapted from Rebecka Evans At Home with Rebecka SUGAR-FREE CHEESECAKE I can t seem to get enough cheesecake these days, this being my third cake in a month! In an effort to cut my carb consumption I decided to whip up a low carb, sugar-free version. Light and airy, this delicious dessert really hits the spot after a long day of low carb dieting.

17 Sugar Free Cheesecake :58:49 Serves 8 Crustless, low in carbohydrates and sugar free, this recipe substitutes Splenda for granulated sugar. Write a review Save Recipe Print Prep Time

18 15 min Cook Time 1 hr 30 min Prep Time 15 min Cook Time 1 hr 30 min Ingredients 1. 4 large eggs separated 2. 3 packages cream cheese (24 ounces) 3. 1 cup granular Splenda 4. 1/2 cup sour cream 5. 1 teaspoon butter 6. 1 teaspoon vanilla extract Instructions 1. Preheat oven to Prepare a deep souffle dish with 1 teaspoon butter, making sure to reach all sides to the top rim 3. In a large bowl, cream together 4 egg yolks (reserve whites for meringue) with Splenda adding Splenda 1/4 cup at a time, until smooth and pale yellow 4. Add room temperature cream cheese, sour cream, vanilla, blend until very smooth 5. In a clean bowl, beat egg whites until stiff peaks form 6. Fold egg whites into cream mixture 7. Pour mixture into prepared baking dish 8. Bake at 425 degrees for 10 minutes, reduce heat to 250 degrees and bake additional minutes 9. remove, and cool at room temperature for 30 minutes, refrigerate overnight Notes 1. Cake will fall slightly after cooling By Rebecka Evans At Home with Rebecka

the food processor helps cut the gritty texture, resulting in a very dense and creamy cake.

20 RICOTTA CHEESECAKE WITH PINEAPPLE, PEACH COMPOTE Ricotta cheese lends it s full, rich flavor to this cheesecake, but requires extra effort when it comes to creating a smooth texture; spending a few seconds in the food processor helps cut the gritty texture, resulting in a very dense and creamy cake. I added fresh pineapple and peach compote to balance the richness of the cake, creating the perfect balance and abundance of flavor.

21 Ricotta Cheesecake with Pineapple and Peach Compote :28:17 Write a review Save Recipe Print Prep Time 20 min Cook Time 1 hr 15 min Prep Time

22 20 min Cook Time 1 hr 15 min Ingredients ounce containers whole-milk ricotta 2. 1 tablespoon unsalted butter, room temperature 3. 1 tablespoon, plus 1 cup sugar 4. 3 tablespoons unseasoned dry breadcrumbs ounce packages cream cheese, room temperature 6. 2 large eggs 7. 1 tablespoon salt-free matzo meal 8. 1 tablespoon fresh lemon juice 9. 2 teaspoons vanilla extract 10. 1/8 teaspoons sea salt 11. Powdered sugar for dusting For the Compote 1. 1 cup fresh pineapple chunks 2. 1 whole fresh peach 3. 3 tablespoons honey Instructions 1. Set ricotta in a fine strainer, and drain for 30 minutes to remove excess liquid 2. Arrange rack in lower third of oven and preheat to 350 degrees 3. Grease an 8 inch springform pan with 2 1/2"-high sides with butter 4. MIx 1 tablespoon sugar and breadcrumbs in a small bowl; sprinkle over buttered pan to coat.tap out excess 5. Transfer ricotta to processor. Puree for 15 seconds. 6. Scrap down the sides and puree until smooth, about 2 minutes 7. Add cream cheese; puree until well combined and smooth 8. Add remaining sugar and all other ingredients; puree together, scraping down sides until smooth, about 30 seconds 9. Scrape batter into prepared pan. 10. Bake cheesecake until golden brown and just set, about 1 hour 15 minutes 11. Transfer to rack and let cool in pan (cake will fall slightly) 12. Refrigerate uncovered until cool, about 3 hours, cover and cool overnight For the Compote 1. In a small saucepan toss cubed fruit and honey together, cook over medium heat until fruit is soft 2. Using a hand processor, blend hot mixture, leaving a few small chunks 3. Chill in covered container until ready to use To serve

23 1. Dust cake with powdered sugar, spoon compote over cake Notes 1. RECIPE by DePalma Babbo New York City By Rebecka Evans Adapted from Bon Appétit Adapted from Bon Appétit At Home with Rebecka

below, then paste the Round Up in a blog post.

24 RHUBARB RECIPE ROUND UP AND BLOG HOP Rhubarb Recipe Round Up and Blog Hop! Let s share the fun link your favorite Rhubarb Recipe and photo below, then paste the Round Up in a blog post. I can t wait to see your best rhubarb recipes! I m sharing my recipe for Rhubarb Crumble and Rhubarb

25 Cake; both are deliciously sweet-tart, a breeze to make, and perfect dessert treats for summer BBQ s! [mpprecipe-recipe:14] This is a super moist cake, filled with tart rhubarb and tons of flavor! recipe you share Now let s see which rhubarb

Cupid s Ooey Gooey Chocolate Kisses Dessert WFC Recipe Entry

CUPID S OOEY GOOEY CHOCOLATE KISSES Ooey gooey chocolate kisses are the perfect Valentine s Day dessert recipe! Individual phyllo cups filled with creamy chocolate, whipped cream, and maraschino cherries.