Caramel Corn

This recipe comes from a good Instagram friend Kim, @ingleepartyof 5

10 cups popped popcorn

2 cups packed brown sugar

1/2 cup light corn syrup

1 tsp. salt

two sticks butter

1/2 tsp. baking soda

1/8 tsp. cream of tartar

1 tsp. vanilla

Preheat oven to 250F

Line 2 baking sheets with parchment paper. Spread the popcorn over both sheets and add a bit of salt to each tray.

In a medium sauce pan, melt butter. Add sugar and syrup. Stir constantly. Bring to a boil and let cook for 5 minutes, continue to stir. Remove from heat and immediately add vanilla, baking soda and cream of tartar.

Pour caramel over the popcorn and toss to coat. Bake for one hour, stirring every 15 minutes.  

Cool completely and break into pieces. Enjoy!

Note – this makes a terrific gift packed into decorative tins or in goodie bags tied with ribbon!

 

Chocolate Bread Pudding

This recipe is from DeliaOnline

INGREDIENTS

9 slices good quality white bread, one day old, taken from a large, medium sliced loaf
4 tablespoons dark rum
 
You will need a shallow ovenproof dish 7 x 9 inches and approx. 2″ deep, lightly buttered.

Begin by removing the crusts from the slices of bread, which should leave you with 9 pieces about 4 inches (10 cm) square.

So now cut each slice into 4 triangles. Next, place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter and chocolate have melted and the sugar has completely dissolved. Next, remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients.

Now in a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together. Then spoon about a ½ inch (1 cm) layer of the chocolate mixture into the base of the dish and arrange half the bread triangles over the chocolate in overlapping rows. Now, pour half the remaining chocolate mixture all over the bread as evenly as possible, then arrange the rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to press the bread gently down so that it gets covered very evenly with the liquid as it cools.

Cover the dish with clingfilm and allow to stand at room temperature for 2 hours before transferring it to the fridge for a minimum of 24 (but preferably 48) hours before cooking.

When you’re ready to cook the pudding, pre-heat the oven to gas mark 4, 350°F (180°C). Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy. Leave it to stand for 10 minutes before serving with well-chilled whipped cream poured over.

Classic Cheesecake with Blueberry Sauce

Recipe courtesy of Food and Wine Magazine

Ingredients

  • 2 cups crushed graham crackers
  • 1/2 cup unsalted butter (4 ounces), melted
  • 1/2 packed cup plus 2 teaspoons light brown sugar, divided
  • 2 (8-ounce) package cream cheese, softened
  • 4 large eggs, separated
  • 3/4 cup plus 3 tablespoons granulated sugar, divided
  • 1 1/2 teaspoons vanilla extract, divided
  • 2 cups sour cream
  • 2 cups fresh blueberries or huckleberries

How to Make It   

Preheat oven to 375°F. Stir together crushed graham crackers, butter, and 1/2 cup brown sugar in a bowl. Press mixture into bottom of a 10-inch springform pan; wrap bottom of pan in aluminum foil, or place on a rimmed baking sheet. Bake in preheated oven until golden brown, about 8 minutes. Let cool 10 minutes. (Leave oven temperature at 375°F.)    

Meanwhile, beat cream cheese, egg yolks, 3/4 cup granulated sugar, and 1 teaspoon vanilla in a medium bowl with an electric mixer on medium-high speed until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Using clean beaters, beat egg whites in a separate medium bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes. Fold egg whites into cream cheese mixture in 3 additions. Pour mixture into prepared crust, and smooth top.   

Bake cheesecake at 375°F until filling is puffed and top begins to dry out, 22 to 25 minutes. Let cool on a wire rack 1 hour.   

Whisk together sour cream, remaining 2 teaspoons brown sugar, and remaining 1/2 teaspoon vanilla in a bowl. Gently spoon onto cheesecake; smooth using an offset spatula.    

Bake cheesecake at 375°F until center is set (center will wobble slightly), 18 to 22 minutes. Let cool on a wire rack 1 hour. Place in refrigerator until chilled, at least 6 hours or up to 8 hours or overnight.    

Meanwhile, stir together blueberries and remaining 3 tablespoons granulated sugar in a small saucepan; cook over medium-high, stirring often, until blueberries start to release juices and sugar dissolves, about 4 minutes. Remove from heat; let cool.    

Run a knife around edges of cheesecake in pan. Remove springform ring from cheesecake, and transfer to a serving platter. Spoon blueberry sauce over cheesecake just before serving.

Creamy Hazelnut Pie

recipe courtesy of Taste of Home
Ingredients:

1 8oz. package cream cheese, softened

1 cup confectioners’ sugar

1 1/4 cups Nutella, divided

1 8oz. carton frozen whipped topping, thawed

1 chocolate crumb crust (9″)

In a large bowl, beat cream cheese, confectioners’ sugar and 1 cup of Nutella until smooth. Fold in whipped topping. Spread evenly into crust.

Warm remaining Nutella in microwave for 15-20 seconds, drizzle over pie. Gently swirl with a knife. Refrigerate at least 4 hours or overnight. 

Yield – 8 servings

 

Concord Grape Cobbler

Concord Grape Cobbler adapted from Arthur Street Kitchen

 

Serves 4-6

  • 1 stick (113g) butter
  • 1 cup plain (all-purpose) flour
  • 1 ½ tsp baking powder
  • pinch salt
  • 1 cup low fat milk (or almond milk)
  • 1 cup sugar, plus 1 tbsp extra
  • Juice of ½ lime
  • 1 tsp vanilla extra
  • 2 cups seedless concord grapes (or other fruit) – if they have seeds, cut in half and remove them!
  • Vanilla ice cream, to serve

Preheat the oven to 350˚F.

Place the butter in one 10 inch cast-iron skillet or, as I used, two 6.5 inch skillets (just halve the butter and put some in each). Place in the preheated oven and allow the butter to melt.

Prepare the grapes by coating them with 1 tablespoon of sugar. Set aside.

Meanwhile, in a medium bowl, add the flour, baking powder, and a pinch of salt. Using a hand whisk, stir in the milk, sugar, vanilla, and lime juice, until well combined.

Once the butter has melted in the skillet, carefully remove from the oven and pour the batter into the pan with the butter. Working quickly, top the batter with the sugared grapes. Place back into the oven and bake for around 25-30 minutes until the batter is golden and has risen around the fruit. Place a large baking tray under the skillet to catch any batter or butter overflow.

Allow the cobbler to cool, preferably for around 20-30 minutes. I always allow my cobblers to cool a little before eating as this allows the fruit juices to thicken underneath the batter.

Easy Lemon Coconut Cupcakes with Coconut Cream Cheese Frosting

Here I go again! Loving my coconut desserts! This recipe is both easy and delicious.

1 can (13.6 oz.) coconut cream, well stirred

1 pkg. yellow cake mix

3 eggs

1 tbsp. pure lemon extract

1 8 oz. pkg. cream cheese, softened

1/2 cup butter, softened

4 cups powdered sugar

1, 7 oz. bag sweetened coconut

Preheat oven to 350F.

Reserve 2 tbsp. of the coconut cream for the frosting. Beat the cake mix, remaining coconut cream, 1/2 cup of the coconut, eggs and lemon extract in large bowl with electric mixer on medium speed for three minutes. Spoon batter into paper lined cupcake tins (I used the large size tins), filling 2/3 full.

Bake as directed on package for cupcakes. Cool in pans then on racks. Cool completely before frosting.

For the frosting – beat butter, reserved coconut cream and cream cheese until well blended. Gradually add the powdered sugar beating on low speed until smooth. Frost each cupcake amply, then dip (see pictures) in the coconut lightly. Be sure to roll the cupcake around to get well covered in the coconut. ENJOY!

4 Ingredient Key Lime Pie!

If you’re in a hurry and need a dessert, I highly recommend the recipe on the back of the Nellie and Joe’s key lime juice.  Just 4 ingredients and done in no time.  It’s one of my go-to summer recipes! In the picture above, I made a shortbread crust as an alternative to the traditional graham cracker crust.  Equally as delicious. To order this product just click here Nellie & Joe Key West Lime Juice.

blend all ingredients together, pour into pie shell and bake in preheated 350F oven for 15 minutes. Cool completely and chill before serving.

Homemade Ice Cream

This recipe is for use with an ice cream machine. I have done this recipe in two different machines, one in which you add the traditional ice and salt and the other in which you use a pre-frozen container* both with equally good results. This is a super-easy basic vanilla recipe and can easily be customized by adding your own desired ingredients such as chocolate chips, cookie dough, etc.

Ingredients:

3 cups heavy cream

2 1/4 cups half and half (I have used fat free here as well)

1 1/4 cups sugar

3/4 tbsp vanilla

Combine all the ingredients and stir well until the sugar has dissolved. From here follow the instructions on the machine of your choice. I used the Deni brand, in which you slowly pour the liquid into the machine as it is churning. Ice cream is ready when it is thick and has a soft serve consistency. I then transfer the ice cream to a container for storage in the freezer.

*I have provided links below for various ice cream makers including the Deni brand I used. Just hit to purchase or see details.

Lemon Souffle Cheesecake

With less than 5 ingredients, this dreamy light lemon souffle cheesecake is the perfect treat to welcome long-awaited spring! 

Ingredients:

1 lemon

5 large eggs, at room temperature

8oz cream cheese, at room temperature

14oz sweetened condensed milk

Powdered sugar for dusting, optional

Helpful Equipment: • 8″ Round Springform Pan

Directions: Preheat the oven to 325°F (160°C). You will need at least 2.5-in deep 8-in springform pan. Cut 3.5-inch-wide long strip and 8-inch round circle of parchment paper. Line the sides and the bottom of the springform pan with the prepared parchment paper. Set aside.

Zest and juice the lemon. You should get about 1 teaspoon of lemon zest and 2 tablespoons of lemon juice. Separate the egg whites and yolks. Set aside.

In a mixing bowl with paddle attachment, or using a handheld electric mixer, beat the cream cheese until smooth and fluffy, about 2 minute. Add condensed milk and beat for another minute. Then add the egg yolks and lemon zest with lemon juice. Continue to beat until well combined, 2-3 minutes.

In a separate bowl, beat the egg whites until hard peaks form. Make sure the bowl and the beaters are squeaky clean and free of grease. (Tip: Egg whites at room temperature are easier to beat and reach hard peaks faster.) Fold in half of the whipped egg whites into the cream cheese mixture. Then add the remaining egg whites and gently fold until well-combined and no white streaks are visible.

Transfer the batter into the prepared pan and tap on the counter a few times to release any air bubbles. Place an empty baking sheet on lower rack of the oven and pour about 2 cups of boiling water. Put the cake pan on the middle rack above the rack with water bath. Bake for 45 minutes. Turn off the oven and cool the cake in the oven for 30-40 minutes.

Remove the sides of the springform pan and gently peel off the parchment paper from the sides. Cool completely on the counter, then refrigerate until ready to serve. Before serving, when the cake is chilled and set, gently remove the parchment paper from the bottom and place the cake on a platter. Dust with powdered sugar, if desired. Store the cake in the fridge, covered, for up to 3 days.

All images and text ©Shinee D. for Sweet & Savory by Shinee

Red Velvet Cupcakes with Cream Cheese Frosting

  • 2 1/2 cups sifted cake flour (not all-purpose flour)
  •  1 teaspoon baking powder
  •  1 teaspoon salt
  •  2 tablespoons unsweetened cocoa powder
  • 2 oz. red food coloring (two bottles)
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, at room temperature
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda
  • Cream Cheese Frosting Ingredients:
  • 1 lb (2 blocks) cream cheese (not softened)
  • 1 stick (1/2 cup) butter, at room temperature
  • 1 Tbsp. vanilla extract
  •  4 cups powdered sugar, sifted
  • Directions:   To Make Cupcakes: Preheat oven to 350 degrees. Line 24 muffin tins with cupcake papers. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula. In a small bowl, mix vinegar and baking soda. (Yes, it will fizz!) Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are about 3/4 full. (I like to use an ice-cream scoop for this!) Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake! Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting. 
  • Frosting: in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.

recipe adapted from ‘Gimme Some Oven’ blog