Posts Tagged ‘desert’

Mexican chocolate pie

Posted: May 8, 2018 in Recipes
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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
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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
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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.

Ptichie Moloko (Birds’ Milk Cake)

Posted: February 24, 2018 in Recipes
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For the sponge cake base:

3 Large eggs
1/2 cup of sugar
1/2 teaspoon of baking powder
1/2 cup of unbleached all purpose flour

For the Birds Milk:

1 cup water
2 teaspoons of agar agar
4 cups of powdered sugar
1/4 teaspoon of dry vanilla
3 egg whites (room temperature)
3 ounces of lemon flavored jello
2 Tablespoon of water

Butter Cream:

1/2 cup sugar
3 Tablespoons of milk (I used 2%)
3 egg yolks from large eggs
1/2 cup of unsalted butter (1 stick) Softened


1 cup of chocolate chips
1/2 cup of heavy whipping cream (see recipe below)


Pre heat your oven to 350F.
Butter up a 9″ round cake form.
In a stand mixer beat together 3 Large eggs and 1/2 cup of sugar, until pale and well blended.
Lower the speed to the lowest, add in 1/2 teaspoon of baking powder and 1/2 cup of flour.
With the help of a spatula transfer the batter to the prepared cake pan.
Bake for 25 minutes. Set a side to cool down.
Combine a 3oz package of lemon flavored jello with 2 Tablespoons of water. Microwave for 30 seconds. (if you want you could also warm it up on the stove for a healthier way) Set a side till ready to use.
n a stand mixer on high, beat 3 egg whites from large eggs. Add in 1/4 teaspoon of dry vanilla. Keep beating until you will combine the other ingredients together.
On the stove, in a medium sized pot combine 1 cup of water and 2 teaspoons of agar agar on medium heat, bring to a boil.
Add in 4 cups of powdered sugar, whisk together and boil for exactly 6 minutes (no less – no more).  Take off heat and quickly do the next two steps.
Into the the egg whites add the jello mix. Keep mixing.
With the mixer still beating pour in the sugar powder syrup. Mix together for 3 minutes.
n the same size cake pan that you used for the base transfer this birds milk mousse. (mine was 9″ round cake pan)
Refrigerate for 45 minutes. Meanwhile you can make the cream:
On the stove or the microwave bring to a boil 1/2 cup of sugar, 3 Tablespoon of milk and 3 egg yolk from large eggs.
Place in the refrigerator to cool down.
After it completely cools down (30 minutes) beat with 1/2 cup of softened unsalted butter. Using a hand mixer.
Spread the butter cream on the cake base you made first.
Gently take out the bird’s milk mousse from the form and place it on top of the butter cream.
Place it back into the refrigerator until the ganache is ready.
Important! The white bird’s milk mousse needs to be completely cooled down in order to pour the ganache over, otherwise your cake will melt.
Spread the ganache all over the cake.

ganache3 minute Ganache recipe
2 cups of chocolate chips (your favorite)
1 cup of heavy whipping cream


Fill a medium sized pot half way with water.
Bring the water to a boil.
On top of the pot place a heat safe bowl.
To the bowl add 2 cups of chocolate chips and 1 cup of heavy whipping cream.
Stirring occasionally melt all the chocolate chips. Will take 3 minutes.

Keep in refrigerator until ready to serve.

tarteSERVES 8-10   1 HOUR, 30 MINUTES
For the crust
1 stick (4 oz.) unsalted butter, softened
1⁄4 cup plus 2 Tbsp. sugar
2 large egg yolks
1 1⁄4 cups unbleached all-purpose flour
2 tbsp. unsweetened cocoa powder
1⁄4 tsp. kosher salt
Semisweet chocolate ganache filling, for filling
NOTE: For the glossiest ganache, use a semisweet or bittersweet bar (never chips) with 50 to 60 percent cacao (more cacao = grainy texture; less = mild flavor). Stir with a spatula; a whisk can mix in too much air, causing bubbles to form at the tart’s surface as it bakes and cools.

For the toppingsml_tarte
Flaky sea salt
2 tbsp. dark-roasted espresso or coffee beans, finely chopped or crushed
Unsweetened whipped cream, for serving (optional)

In the bowl of a standing mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, cream the butter and sugar on medium speed, scraping down the bowl as needed with a spatula. Beat in the egg yolks, scraping down side of bowl as needed to incorporate.
In a separate medium bowl, sift the flour, cocoa powder, and salt. Beat the flour mixture into the egg mixture on low speed in three batches, stopping as soon as it’s incorporated. Form the dough into a ball with your hands, then flatten it slightly into a disk. Wrap in plastic wrap and chill until slightly more firm, 30 minutes or up to 1 day (if dough is very firm when you remove it, let sit at room temperature for 10 minutes).
Remove the dough and reserve a golf ball-size piece. Place the remainder in the center of a 13×4-inch fluted rectangular tart pan or 9-inch round tart pan with a removable bottom. Press the dough across the bottom and up the sides of the pan to form a very thin (1⁄8-inch) layer, making sure the dough is not too thick in the corners. Dock the bottom of the dough about every 2 inches with the tines of a fork, and place the tart pan on a baking sheet. Freeze until firm, about 10 minutes.
Set a rack in the top third of the oven and preheat to 375°. Bake about 8 minutes; check to see if dough has puffed up, and if so press it back down using a spatula or by poking with a fork (if holes form, you can patch them later with the reserved dough). Bake until set, about 15 minutes more. Remove. While the crust is still hot, gently patch any holes with pieces of the reserved raw dough (the residual heat will fuse them together). Let cool completely in the tart pan. Crust can be made up to 1 day ahead. Once cooled, wrap in plastic wrap.
Quickly pour the chocolate filling into the prepared tart shell set on a baking sheet, tilting the tart pan as needed to help evenly distribute and fill the corners. Bake until the filling is just set but slightly jiggly in the center when the pan is shaken, about 20 minutes.
Remove and let cool 5 minutes. Sprinkle the tart generously with sea salt and lightly with chopped espresso beans if using. Transfer the tart pan to a cooling rack. Let cool completely. Carefully remove the fluted rim, then slice the tart and serve with whipped cream if desired. Tart can be made ahead. Once fully cooled, wrap in plastic wrap. After 1 day, store in the refrigerator.

Popcorn Cake

Posted: March 8, 2017 in Recipes
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3 quarts popped popcorn, remove unpopped kernels
3⁄4 cup butter
1⁄4 cup vegetable oil
1 (16 ounce) bag miniature marshmallows
1 (8 ounce) container roasted unsalted peanuts
1 (16 ounce) bag M&M’s plain chocolate candy (I use orange and black candy corn for Halloween and no nuts.)

Butter a bundt pan.
Melt butter, oil and marshmallows in a large saucepan.
Pour popcorn into a large bowl.
Large roasting pan works for me.
Add nuts and candies.
Pour melted marshmallow mixture over corn, nuts and candies.
Mix well, working quickly.
Press mixture firmly into pan.
Turn cake out immediately onto a large plate.
Let “set” overnight for easy cutting.
You may also use a 13 x 9 x 2 inch buttered pan and leave in pan for cutting.
For Halloween make balls.