Sherbet Trio

I have been dreaming about this delicious trio of sherbet for quite some time and I finally had the time to make it happen. How yummy does this look?! And pretty too. :o)
I was originally going to make sorbets, but decided that sherbet would be so much better because of the creaminess, and boy are they delish! The trio consists of strawberry, raspberry and orange. Enjoy!!

Top to Bottom: Raspberry, Orange, Strawberry

Strawberry Sherbet (from Delish)

• 3 cups hulled strawberries, fresh or frozen
• 1 1/2 cups milk
• 1/4 cup granulated sugar

1. In a food processor, puree fruit until smooth. Press the mixture through a strainer to remove seeds if desired. Sweeten the puree with sugar until desired sweetness achieved.
2. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. Best when served immediately. Can be stored in freezer; leave out for 10-15 minutes to soften before scooping and serving.

Raspberry Sherbet (from Simply Cooking, Originally from David Lebovitz's, The Perfect Scoop)

• 4 cups raspberries
• 2 cups whole milk
• 1 cup sugar
• 1½ tsp. lemon juice
• food processor
• ice cream maker

1. Puree the berries, milk and sugar until smooth
2. Strain to remove the seeds
3. Stir in the lemon juice
4. Freeze the mixture in your ice cream maker

Orange Sherbet (from Food Loves Writing)

• 7 ounces sugar
• 1 1/2 tablespoons finely grated orange zest
• 1/4 teaspoon kosher salt
• 2 cups orange juice
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups very cold whole milk
  

1. In a food processor, combine all of the ingredients except the milk, and process until the sugar is dissolved, approximately 1 minute.
   
2. Transfer this mixture to a mixing bowl, and whisk in the milk.
   
3. Cover the bowl, and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
4. Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve immediately or put in a container and place in freezer until firm, approximately 3 hours.

The orange sherbet is so refreshing and delicious, the only part that bummed me out is that it turned out yellow instead of orange. The raspberry is the next best, nice and creamy. The strawberry is good as well, just not as creamy. It's a little more icy. All in all I am very happy with the results!

All packed up and ready to be delivered to someone special!

-amanda

Creamy Strawberry Cookie Tarts

I'm back! Not that I really went anywhere. Sorry for my absence. I made these yummy strawberry cookie tarts for a work party and thought I would share them with you. I was a little worried about how these would taste with the jello mixture on top of a cookie and all...just seemed odd to me. But everyone at work really liked them, so yay! I mean the way I see it is you can't go wrong with anything that has cream cheese in it...am I right or am I right? I thought so. :o) These were really easy to make and took no time at all. I was thinking they would be really yummy will raspberry jello instead, oh and an Oreo cookie on the bottom...yummers!

Creamy Strawberry Cookie Tarts (from Kraft)
Yields: 12

Ingredients:

• 2/3 cup boiling water
• 1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
• 1 cup thawed COOL WHIP Whipped Topping
• 12 CHIPS AHOY! Cookies
• 12 small strawberries

1. Stir boiling water into dry gelatin mix in small bowl at least 2 min. until completely dissolved. Cool 5 min., stirring occasionally.
2. Pour gelatin mixture into blender. Add cream cheese; cover. Blend on medium speed 30 to 45 sec. or until well blended; scrape down side of blender container, if needed. Add whipped topping; cover. Blend on low speed 5 sec. or just until blended.
3. Line 12 muffin pan cups with paper liners; spray with cooking spray. Place 1 cookie on bottom of each prepared cup; top evenly with the gelatin mixture. Refrigerate 1 hour 30 min. or until firm. Top each with a strawberry just before serving. Store leftover desserts in refrigerator.

-amanda

For my best buddy :o)

Hope you have a wonderful birthday!!

-amanda

Triple Chocolate Mousse Cake

When I saw this cake I knew I had to make it. Chocolate and mousse, plus triple the chocolaty goodness?! Score! :o)

Now in the past, prior to pastry school, I would have seen this recipe and dreamed about how wonderful it would turn out but I would never attempt it. For a few reasons: 1. The long list of ingredients, 2. The even longer list of to-dos, and 3. No spring form pan, and what the heck is folding?! But now that I have experience, a shiny new spring form pan, and big strong folding muscles (who knew folding could be so much work and hurt so bad?), I am ready to take on the world! (The baking world that is.)

So I made the lovely Triple Chocolate Mousse Cake and am very pleased with the way it turned out. My only problem with the recipe is that after the bottom layer is baked, the edges turn in, not allowing for a pretty outer appearance. If I had had the right size cake ring I would have trimmed the cake and built the entire thing in the ring to make for a gorgeous appearance, but I only have little bitty cake rings. Oh well.

Oh yeah, and I really wanted to do chocolate curls on top because how frickin cute are chocolate curls?? But I could not find a large block of chocolate. Guess I have to go to a candy store or order online. Hmmm. Anyhoo! On to the cake!


Triple Chocolate Mousse Cake

Bottom layer:

• 6 tbsp. unsalted butter, cut into 6 pieces (plus extra for greasing the pan)
• 5 oz. bittersweet chocolate, finely chopped
• 2 oz. semi-sweet chocolate, finely chopped
  
• ¾ tsp. instant espresso powder
• 1½ tsp. vanilla extract
• 4 large eggs, separated
• Pinch of salt
• 1/3 cup light brown sugar, packed

Middle layer:

• 2 tbsp. cocoa powder
• 5 tbsp. hot water
• 5 oz. bittersweet chocolate, finely chopped
• 2 oz. semi-sweet chocolate, finely chopped
  
• 1½ cups heavy cream
• 1 tbsp. granulated sugar
• Pinch of salt

Top layer:

• ¾ tsp. powdered gelatin
• 1 tbsp. water
• 6 oz. white chocolate, finely chopped
• 1½ cups heavy cream

Garnish with:

• Chocolate curls or cocoa powder

1. To make the bottom layer, butter the bottom and sides of a 9-inch spring form pan and line with parchment. Center a rack in the oven and preheat to 325˚ F. Combine the butter, chocolate, and espresso powder in a large heatproof bowl set over simmering water. Stir occasionally until the mixture is smooth. Remove from the heat and let cool slightly, about 5 minutes. Whisk in the vanilla and egg yolks. Set aside.
   
   
2. In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed until foamy, about 30 seconds. Crumble half of the brown sugar into the mixing bowl with your fingers to remove any lumps. Beat until incorporated, about 15 seconds. Add the remaining brown sugar and continue to beat on high speed until stiff peaks form, about 1 minute more. Using a whisk, mix one-third of the beaten egg whites to the chocolate mixture to lighten it. Fold in the remaining egg whites gently with a rubber spatula until no streaks remain. Pour the batter into the prepared spring form pan and smooth the top with a spatula.
   
   
3. Bake until the cake has risen, is firm around the edges and the center has just set but is still soft (should spring back after pressing gently with a finger), about 14-18 minutes. Transfer the cake to a wire rack to cool completely, at least 1 hour. Do not remove the cake from the pan.
   
   
4. To make the second layer, whisk together the cocoa powder and hot water in a small bowl; set aside. Melt the chocolate in a heatproof bowl set over simmering water, stirring occasionally until smooth. Once melted, remove from the heat and let cool slightly, 2-5 minutes.
   
   
5. In the clean bowl of a stand mixer fitted with the whisk attachment, whip the cream, sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Whisk in the cocoa powder mixture until smooth. Using a whisk, mix one-third of the whipped cream to the chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Pour the mousse into the spring form pan over the cooled cake and tap gently on the counter 3 times to remove air bubbles. Gently smooth the top with a spatula. Wipe the inside edge of the pan to remove any drips. Refrigerate for at least 15 minutes while preparing the top layer.
   
   
6. To make the top layer, sprinkle the gelatin over the water in a small bowl and let stand 5-8 minutes to allow the gelatin to bloom. Place the white chocolate in a medium bowl. Bring ½ cup of the cream to a boil in a small saucepan. Remove the pan from the heat, add the gelatin mixture and stir until dissolved. Pour the hot cream mixture over the white chocolate and let stand about 1 minute. Whisk until the mixture is smooth. Cool to room temperature, about 5-8 minutes, stirring occasionally.
   
   
7. In the clean bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup of cold cream at medium speed until it begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Using a whisk, mix one-third of the whipped cream to the white chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator uncovered and chill until set, at least 2½ hours. (I left mine in overnight and still needed to pop it in the freezer for a bit to get nice clean cuts.) Before cutting, sprinkle with cocoa powder or chocolate curls.

Adapted from Annie's Eats, originally from Cooks Illustrated

-amanda

Baseball Cookie Favors

My friend and I made these baseball cookies as favors for her baby shower. Now that the little cutie is 4 months I'm finally getting around to posting them.

Is he not the cutest baby you have ever seen!?

-amanda

Green & Yellow Dessert Table

I love doing dessert tables! Not only do I get to bake, but I get a chance to do a little bit of party planning at the same time. Before I wanted to do pastries I wanted to be an event planner so I love any chance I get to plan and make things pretty! Last weekend I had the pleasure of creating a dessert table for my friend Michelle's wedding shower. I had a great time putting this together for her and thought I'd share some pictures with you! (Forgive the bad pictures...this was my first time using my new camera!)

Congratulations to Michelle and Dave!

-amanda

Peanut Butter Cupcakes

Reese's Peanut Butter Cups are my favorite. I especially love the holiday versions, such as the Christmas tree, the Easter egg, the pumpkin, etc. I am assuming you know why and agree with me...because of all the extra delicious PB inside, and the chocolate is softer and it's this whole big thing...anyways!

I decided peanut butter cupcakes were something I needed to make, and why not? Afterall, Reese's PB Cups were on sale! These turned out very yummy, and I would definitely make them again. So cure your PB craving and bake some of these little yummies! This recipe made 36 mini cupcakes and 12 regular cupcakes.

Reese's Peanut Butter Cupcakes

• 1 box dark chocolate fudge cake mix
• 3 eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 24 regular Reese's Peanut Butter Cups - chopped (16 for mix, 8 for topping)
• 8 oz. semi-sweet chocolate morsels
• 1 cup heavy cream
• 1/2 cup peanut butter

1. Preheat oven to 350 degrees. Place mini baking cups in mini cupcake pan.
2. In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium and beat for 2 minutes. Fold in the 16 chopped peanut butter cups.
3. Use a cookie scoop or tablespoon to spoon batter into cups. Bake at 350 degrees for about 20 minutes or until toothpick inserted comes out clean.
4. Cool completely.
5. Place semi-sweet morsels in a medium bowl. Bring the cream just to a boil and then pour over chocolate. Whisk chocolate until it melts, then add the peanut butter and whisk until smooth.
6. Dip the tops of the cupcakes in the peanut butter/chocolate frosting.
7. Sprinkle remaining chopped peanut butter cups over each cupcake.
8. Refrigerate to set the the frosting.

Enjoy!!