Posts Tagged ‘desert’

Mexican chocolate pie

Posted: May 8, 2018 in Recipes
Tags: ,

Mexican-chocolate-pieMexican chocolate pie is salty and a bit spicy, but also sweet and smooth. What’s not to love about that?

  • 200 gram dry cookies
  • 100 gram butter
  • 1 tablespoon sugar (depending on the sweetness of the dry cookies)
  • 1 teaspoon ground cinnamon
  • 1 egg white
  • pinch of salt
  • 200 gram sugar
  • 5 tablespoons cornstarch
  • 2 tablespoons cocoa powder
  • 1 teaspoon instant coffee
  • half a teaspoon of salt
  • 1,5 teaspoon ground chili
  • 2 eggs
  • 3 egg yolks
  • 700 ml full fat milk
  • 150 gram dark chocolate


Preparation  15 minutes

PRE-HEAT the oven to 190 degrees celsius or 375 degrees fahrenheit.

GREASE the spring form with butter and set aside. CRUMBLE the cookies, there are a lot of ways to get the result you like. Use a food processor, blender or even a rolling-pin to crush the cookies. Keep a bit of cookie crumbs aside for garnish.

Slowly MELT the butter in the small saucepan, let it cool of for a few minutes. COMBINE the cookie crumbs, melted butter, egg white, cinnamon and salt. PRESS the cookie mixture in the spring form to create a pie crust.

BAKE the pie crust in the oven for about 10 minutes, or until beautiful golden brown. Let the pie crust cool off completely.

Making the Mexican chocolate pie filling  15 minutes + wait time

Slowly heat milk in a medium-sized pan. COMBINE sugar, salt, egg yolk, cornstarch, instant coffee powder and chili in the bowl of your standmixer. ADD one egg at a time until you’ve reached a smooth mixture.

CHOP the dark chocolate in small pieces and melt them in the hot milk. Keep on mixing the egg mix and POUR in the hot milk. POUR the mixture back into the medium-sized pan and simmer on low heat. Keep on mixing to prevent it from burning, until the mixture thickens. That will take about 5 minutes or less.

PLACE the pan in cold water for about 10 minutes, keep on stirring it occasionally to prevent it from creating lumps. When the chocolate mixture has cooled off slightly, pour it into the pie form. Cover with cling film and place in the refrigerator for at least 3 hours. Enjoy!


mexican_chocolate_mousseMexican Chocolate Mousse With Ancho and Orange combines the luscious flavor of Mexican chocolate with Triple Sec and a hint of ancho chile powder in a fluffy, creamy mousse! A sweet treat that’s hard to beat, and not a lot of effort


• 7 ounces Mexican chocolate chopped (see notes)
• 1/4 cup whole milk
• 1/2 teaspoon salt
• 1 1/2 teaspoons ancho chile powder
• 3/8 cup triple sec or other orange liqueur
• 2 cups whipping cream divided use
• zest of 1 orange divided use
• ancho chile powder to sprinkle


1.Heat the milk and salt with the chocolate over very low heat  until it is completely melted and incorporated. I heat my saucepan over medium high heat, add the milk and chocolate, and reduce to low. Stir frequently until combined.

2.Add the ancho, orange zest from 1/2 of the orange, and triple sec. Stir well, and cool the mixture completely.

3.Whip the cream until quite firm but not stiff. Set aside enough for a dollop on each (about 1/3-1/2 cup).

4.Gently fold in the chocolate mixture. Chill until ready to serve.

5.To serve: Divide mousse among desired number of servings. Top with a dollop of whipped cream, sprinkle with ancho powder and orange zest, and garnish with a slice of orange. (I used the orange I zested).

6.Enjoy it!

Recipe Notes

I use a microplane to zest the orange. Simply zest half of the orange into the chocolate mixture, and reserve the remainder. Use the microplane to garnish the mousse before serving.

Ancho chile powder is spicy. If you don’t enjoy the heat, reduce or omit it.

As I mentioned in the post, the mousse is awesome the next day.

Mexican_TrifleA hint of cinnamon and chipotle in a brownie provide the base for this indulgent Mexican Chocolate Trifle with Orange Curd and Pomegranate Pudding. The fresh orange curd gets a hint of cinnamon, and the pomegranate pudding with its pomegranate juice, pomegranate molasses, and pomegranate arils gets thickened with tapioca. The result is a festive, holiday trifle with vibrant and fresh Mexican flavor!


Brownie Layer
• 1 box brownie mix (see notes)
• 2 teaspoons cinnamon
• 2 teaspoons ancho or chipotle powder

Orange Cinnamon Curd Layer
• 2 oranges, zest completely removed avoid the white pith! (See notes)
• 3/4 cup sugar
• 1/4 cup fresh orange juice from zested oranges
• 1/4 cup butter softened
• 2 eggs at room temperature
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon cinnamon optional

Pomegranate Pudding Layer
• 1 1/2 cup pomegranate juice
• 3 tablespoons small pearl tapioca (see notes)
• 1 tablespoon pomegranate molasses
• 1 tablespoon sugar
• 1/2 teaspoon fine sea salt
• 1/2 cup pomegranate arils

• whipped cream (see notes)
• chocolate bar shaved
• orange zested
• pomegranate arils
• cinnamon


Brownie Layer

1.Prepare brownie mix according to package instructions. If there is a "fudgy" as opposed to "caky", choose the "fudgy" option. Thoroughly mix in the cinnamon and chipotle powder.

2.Spread the brownie mixture in a pan larger than recommended. I use a half sheet pan to achieve a thickness of about 3/4 of an inch. Cook until set in the center (10-15 minutes with my mix and oven combination). Allow to cool completely.

3.I served the trifle in small glass trifle dishes, and used my large biscuit cutter. Cut the cooled brownies in a shape that will fit in your dishes.

Orange-Cinnamon Curd Layer

1.Add the orange zest and sugar to a food processor. Process until the zest resembles fine crumbs. Add the remaining ingredients, and process until very smooth.

2.Pour the mixture into a small saucepan and cook over low heat until thickened, (about 10 minutes), stirring constantly. The curd is ready when it coats a spoon, and registers about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate.

Pomegranate Pudding Layer

1.Add the tapioca to the pomegranate juice in a small saucepan, and allow the tapioca to soak (no heat) at least 30 minutes.

2.Slowly bring the saucepan to a simmer, stirring frequently. Add the pomegranate molasses, sugar, and salt. Simmer (uncovered) 10-15 minutes. Cool completely. Stir in the pomegranate arils. (Mixture thickens as it cools.)

To Serve

1.Start with a layer of the pomegranate pudding. Top with an appropriate sized piece of brownie. Add a layer of orange curd, and another piece of brownie. My trifle dishes allowed for a second layer of pomegranate pudding, and a final piece of brownie (for a total of 3 brownie layers). I then top the trifle with REAL whipped cream and garnish with grated orange zest, pomegranate arils, shaved chocolate. Cinnamon is another nice option!

Recipe Notes

I use Duncan Hines Dark Chocolate Fudge Brownies for a 13 x 9 pan, and cook it in a half sheet pan for 10-15 minutes. Watch carefully, and remove when set but still soft.

Crustless Lemon Cheesecake

Posted: April 23, 2018 in Recipes
Tags: , ,

lemon_cheesecakeCheesecake bakes perfectly in the slow cooker. In this recipe, the slow cooker is lined with parchment paper, which makes for a very easy cleanup!

Difficulty: Easy

Hands-on: 10 minutes

Total: 7 hours 10 minutes

Serves: 8


16 oz. cream cheese, softened
⅔ cup sugar
2 large eggs
1 Tbsp. cornstarch
1 tsp. fresh lemon zest
2 Tbsp. fresh lemon juice


Step 1

In a large bowl, beat cream cheese and sugar together until smooth.

Step 2

Beat in eggs, and continue beating with a hand-held electric mixer on medium speed for about 3 minutes.

Step 3

Beat in remaining ingredients and continue beating for about 1 minute.

Step 4

Line a 4- to 5-quart slow cooker with parchment paper. Pour batter onto the parchment paper.

Step 5

Cover and cook on high for 2½–3 hours or until cheesecake is set. Remove slow cooker insert and let it cool to room temperature. Then

Dinner and Desert

Posted: April 9, 2018 in Recipes
Tags: ,

Pork with Roasted Grapes and Fried Sage

rork_grapes_sageThis recipe couldn’t be simpler to put together, or more beautiful on the table. Sweet grapes and pork, topped with earthy and crunchy sage leaves makes a truly gorgeous and seasonal meal.

Difficulty: Medium

Hands-on: 10 minutes

Total: 45 minutes

Serves: 4
1 cup green or red grapes
4 Tbsp. avocado oil, divided
1 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
4 boneless pork chops
8 fresh sage leaves
½ tsp. coarse sea salt


Step 1

Preheat oven to 400°F.

Step 2

Place the grapes in a small baking dish, and drizzle with 1 tablespoon oil, and ½ teaspoon each salt and pepper. Stir well. Bake for 15–20 minutes, or until the grapes are softened and slightly caramelized. Reserve.

Step 3

Heat 1 tablespoon of the oil in a large frying pan over medium heat. Season the meat with remaining salt and pepper. Cook pork for 7–8 minutes a side, or until it registers 145°F with a meat thermometer.

Step 4

Heat remaining 2 tablespoons oil in a small frying pan over medium heat. When oil is hot but not smoking, fry sage leaves for 2–3 seconds. Drain on paper towels, and season with coarse salt. Serve pork topped with roasted grapes and fried sage leaves.


Chocolate Banana Bread

choco_banan_breadDifficulty: Easy

Hands-on: 15 minutes

Total: 1 hour 20 minutes




Serves: 8
1¾ cups all-purpose flour
⅔ cup granulated sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup vegetable shortening
1 cup mashed ripe bananas
2 large eggs, lightly beaten
1 cup chocolate chips
½ cup chopped walnuts
½ cup confectioners’ sugar


Step 1

Preheat oven to 350°F. Grease and flour a 9" × 5" × 3" loaf pan.

Step 2

In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Add the bananas and eggs and stir with a fork just until blended. Stir in chocolate chips and nuts. Spread in the prepared pan.

Step 3

Bake for 50 to 55 minutes, or until a knife comes out clean. Let cool in the pan on a rack for 10 minutes, then turn out onto the rack to cool completely. Sprinkle with confectioners’ sugar before serving.

Lets start off with a great summer any time drink

Berry-Lemonade Sparkling Sangria

This effervescent summer drink will refresh on even the hottest of days.berry lemonade sparkling sangria
Difficulty: Easy
Hands-on: 5 minutes

Total: 4 hours 5 minutes
Serves: 6

½ bottle (750 ml) Prosecco
1 quart lemonade
2 cups puréed and strained strawberries
1 cup raspberries
1 cup blackberries
1 cup chopped strawberries
3 medium lemons, thinly sliced


Step 1

Combine all ingredients in a large pitcher. Refrigerate for 4 hours, allowing ingredients to meld before serving. Serve over ice.


Dinner is served

Lemon-Rosemary Roast Chicken

lemon_chickenYou can add potato wedges to the pan in this recipe. Just make sure to add enough water to almost cover the potatoes, along with the juice of 1 more lemon and 2 more tablespoons of olive oil.


Difficulty: Easy
Hands-on: 20 minutes

Total: 1 hour 40 minutes
Serves: 4

2 medium lemons
1 whole chicken (3 lb.)
½ tsp. sea salt
⅛ tsp. ground black pepper
2 sprigs fresh rosemary
2 Tbsp. extra-virgin olive oil


Step 1

Preheat oven to 400°F.

Step 2

Cut the lemons in half and squeeze the juice into a separate container. Save the juiced lemon halves.

Step 3

Wash chicken well inside and out and pat dry. Sprinkle inside and out with salt and pepper. Stuff squeezed-out lemon halves and rosemary sprigs into cavity. Place chicken breast-side down on a rack in a shallow roasting dish. Combine lemon juice and olive oil; brush over entire chicken.

Step 4

Bake for 60–70 minutes, making sure to turn chicken over halfway through baking time and baste it regularly with juices from pan.

Step 5

To test if it’s done, prick with a fork and see if juices run clear, or test with meat thermometer for 165°F. When done, remove from oven and cover chicken in aluminum foil. Let rest for 10 minutes. Serve hot with pan juices.

Time for desert

Individual Lemon Puddings with Blueberries

lemon_puddingThis tangy and easy dessert is the perfect way to end a hearty meal.

Difficulty: Easy
Hands-on: 20 minutes

Total: 2 hours 20 minutes

Serves: 6
1 Tbsp. unflavored gelatin
1 Tbsp. plus ½ cup cold water, divided
1 cup boiling water
½ cup granulated sugar
¼ cup plus ¼ tsp. lemon juice, divided
1 tsp. lemon zest
½ cup nonfat dry milk powder
½ cup ice water
1 cup blueberries


Step 1

In a small bowl, soften the gelatin in 1 tablespoon cold water. Add boiling water to dissolve. Add sugar, ½ cup cold water, ¼ cup lemon juice, and the lemon zest. Chill until very thick, about 90 minutes.

Step 2

Chill a deep mixing bowl and beaters. Add the dry milk, ice water, and ¼ teaspoon lemon juice to the chilled bowl. Beat until fluffy, then cover and chill. Break up the gelatin lemon mixture with a fork. Add to the whipped milk mixture. Using an electric mixer, beat until fluffy but not too soft.

Step 3

Pour into 6 individual glasses. Cover and chill until firm before serving, about ½ hour. Top with blueberries to serve.

Side Note: These recipes would also go great for a small informal summer party

Easter Coconut Cake

Posted: March 26, 2018 in Recipes
Tags: ,

eastercoconutcakeYou can re-create the taste of the classic Betty Crocker Easter Bunny Cake with this simple coconut cake recipe. Decorate it with Easter candy for a cake so sweet you’ll forget what’s in your basket.

Difficulty: Easy
Hands-on: 20 minutes

Total: 8 hours 50 minutes

Serves: 12

1 box (18.25 oz.) white cake mix, plus ingredients called for on box
1 can (12 oz.) cream of coconut
1 can (14 oz.) sweetened condensed milk
1 container (8 oz.) whipped topping, thawed
1 cup shredded coconut


Step 1

Bake cake according to the directions on the box. Meanwhile, thoroughly mix the cream of coconut and sweetened condensed milk.

Step 2

Poke holes in cake at even intervals with a wooden skewer or a long-pronged fork. Pour coconut/condensed milk mixture over cake and let soak 8 hours.

Step 3

Smooth whipped topping over cake and sprinkle with shredded coconut.