Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

My Easy Reese’s Peanut Butter Cup Ice Cream Pie


Photo Mar 16, 11 36 49 AM

Prep Time: 15 minutes
Inactive Prep Time: 24 hours (chill overnight)
Yields : 2 pies, 8 servings per pie
Ingredients:
4 cups of quartered Reese’s peanut butter cups
2 containers of your favorite chocolate chip ice cream
2 ready made short bread pie crusts

Directions:
In a large bowl, scoop out all the ice cream from the two container. Allow to soften for 15 minutes. Chop the Reese’s cups into quarter pieces. First, sprinkle about 1/4 cup of chopped Reese’s cups over each of the pie crust. Mix the rest of the Reese’s cups in with the softened ice cream. Scoop out equal amounts of ice cream into each pie crust. Place the plastic covers ( they come with the pie crusts) back on the each of  the pies, and freeze overnight.

Tip: When ready to cut pies, place a large knife into very hot water. Score the top of the pies into the eight slices. This will make for even slices.

 

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Creamsicle Cupcakes And Creamsicle Frosting Topped With Candied Oranges


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2016-09-03-15-30-26

Do you remember that distinct musical sound that came from a loud speaker proudly displayed on the top of a white truck? You could hear them, those wonderful musical tones, before even seeing anything coming down your street. I believe they planned it that way, giving you, just enough, time to run in and ask your parents for money to buy and ice cream! Those were great childhood memories. I would always get the creamsicle, it was my favorite! Today I relived those memories with my creamsicle cupcakes topped with candied oranges.

I do want to let my readers know, in the pictures,  I made 3 boxes of cake mix, yielding around 72 of these cupcakes, celebrating two birthdays, for co-workers. My recipe below is for 24 cupcakes, 1 box. It’s really important to note, anytime you want to make more than one box, only mix one box mix at a time. After the completion of the box mix then you can combine them together in one large bowl. The frosting you can mix all the ingredients at one time together, no problem!

I’m start with the candied oranges.

 

Creamsicle cupcakes:
Equipment: cupcake pan, paper liners
Prep Time: 10 minutes
Cook Time: 20 minutes ( follow the cook time on the back of the cake box)
Total Time: 30 minutes
Yields: 24 cupcakes

Ingredients:
For the cupcakes:
1 Box Duncan Hines French Vanilla
3  room temperature egg whites ( large eggs)
1/3 cup of vegetable oil
1 cup of Orange Crush soda ( this replaces the water from the box instructions)
1/3 cup of room temperature Ricotta cheese
2 tablespoons of Orange Jello Mix

Ingredients for Creamsicle Frosting:
2 sticks of room temperature unsalted butter
3 cups of powdered sugar
1-3 tablespoons of Orange Crush Soda
2 tablespoons of Orange Jello Mix

Directions for Creamsicle Cupcakes:
Preheat oven to 350 degrees F. Line cupcake pan with paper liners. In one large bowl mix egg whites, Ricotta cheese, vegetable oil, jello mix, and Orange Crush soda. Once all these ingredients are well combined, slowly add in the dry cake mix, stirring ( do not over mix) until just combined. Fill the liners 3/4 of the way full and bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on sheet pans with cooling racks.

Directions for Creamsicle Frosting:
In a stand mixer or an electric hand mixer, whip butter until light and fluffy. Add in jello mix. Next, gradually add in the powdered sugar a little at a time. Finally, add in the Orange Crush Soda as needed to reach the desired consistency. Pipe the frosting ( using piping bag and preferred tip) on the cooled cupcakes.

Candied Oranges:
Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour (stove top)
Bake Time: 2 hours @ 200 degrees F. (leave in the oven 1 extra hour with oven off)
Total Cook Time: 4 hours
Equipment: 3-1/4 sheet pans with racks, aluminum foil

Ingredients:
1 orange yields:  around 25 triangles
3 navel oranges sliced into rounds around 1/8 inch thick. Discard seeds and ends.
Large bowl of ice water
3 cups of granulated sugar
3 cups of water
6 tablespoons of orange juice
Turbinado sugar

Directions for candied oranges:
Fill a large bowl with ice water and set aside. Bring a large sauce pan with water to a boil and add in orange slices. Boil for 1 minute then place the orange slices in the bowl of ice water to shock and stop the cooking process. Once the orange slices have cooled, drain and place them into a large container and set them aside.

In another large sauce pan over medium heat, bring 3 cups of water, 3 cups of sugar, and 6 tablespoons of orange juice just to a boil. Heat until sugar has dissolved stirring occasionally. Turn the heat down to med-low and place the orange slices into the sugar-water. Simmer ( do not boil) the orange slices for 1 hour, until the rinds are slightly translucent, turning the slices over every 15 minutes.

Place racks on sheet pans lined with foil and lay the orange slices in single layer on the racks. Sprinkle each of the orange slices with Turbinado sugar. In a preheated 200 degree oven F., place the racks of oranges into the oven for 2 hours. This process will dry the candied oranges out so they are not so sticky. Turn the oven off and do not open the oven for an extra hour.

I’ve made extra candies oranges in this recipe and that’s because I want to use only the best looking ones as toppers and, at the end of the day, the cooks needs a treat too! Once the candied oranges have come out of the oven after the 3 hours, slice the candied oranges into triangle. Do this by using a paring knife and start at the center of the circle using the segment lines within the circle, cut into triangles.For appearance reasons, use only the best ones to place on top of each cup cake. Each circle yields around 5 triangles.

 

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Pavlova With Fresh Berries


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There’s a long standing argument, on whom credit is given, New Zealand or Australia, for creating this beautiful dessert. This dessert was named after the Russian ballerina Anna Pavlova, who first toured Down Under in 1926. It was said that this dessert was created by a Wellington chef in her “honour”.This meringue- based dessert’s origin was created somewhere else. After tireless research, it turns out this dessert actually belongs to the Americans and English. This meringue-based dessert with it’s crisp crust, and soft light inside, usually, topped with whipped cream and fresh fruit is as elegant as it is delicious.

Pavlova is a dessert that can be made in advance and just assembled right before serving. I’m going to use all types of fresh berries and modestly toss them in a delicious raspberry sauce. I’m also going to make a fresh whipped cream kissed with pure vanilla.

Total Time: 2 hours 40 minutes
Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Yields: 4 servings
Equipment: Food Processor, Sheet pans, Stand or hand held electric mixer, pastry bag with star tip

Ingredients:
For Meringue:
6 large egg whites, at room temperature
Pinch of Kosher salt
1 cup of sugar
3 teaspoons of sifted corn starch
1 teaspoon of white wine vinegar
1 teaspoon of pure vanilla extract

For Sweetened Whipped Cream:
1 cup of cold heavy whipping cream
1 tablespoon of sugar
2 tablespoons of pure vanilla extract

For Raspberry sauce: yields 2 cups
1/2 pint of fresh raspberries
1/2 cup of sugar
1/4 cup of water
1/2 cup of raspberry jam with seeds (seedless optional)
1 tablespoon of Chambord ( raspberry liqueur)
Fresh berries:
1/2 pint of hulled and sliced strawberries
1/2 pint of fresh blueberries
1/2 pint of fresh blackberries
1/2 pint of fresh raspberries
Fresh mint for garnish

Directions:
Preheat the oven to 180 degrees F.
Place a sheet of parchment paper on a sheet pan. Draw  the outline of 4 inverted- 6 inch creme brulee dishes,using the dishes as your guide, two on each paper. Turn the paper upside down so the pencil marks won’t get on the meringue.

Place the egg whites and salt n the bowl of an electric mixer with a whisk attachment. Beat the egg whites on high speed until firm, about a minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about another 2 minutes.
Remove the bowl from the mixer. Using a rubber spatula, very gently fold in the sifted corn starch, white vinegar, and vanilla extract to the beaten egg whites.

Fill the piping bag with a star tip with the egg whites. Starting in the middle moving outwards, draw out the meringue to complete the traced outline of the creme brulee dish. Once the outside of the line of the dish has been reached, go around one more time on the outer line to make a lip. This will allow for you to fill the meringues to be filled. Refer to the pictures above.

Bake for 1-1/2 hours. Turn off the oven, keep the door closed, and allow the meringues to cool completely in the oven, for at least another hour. They will be crisp on the outside and soft on the inside.

While the meringues are baking and cooling in the oven, this gives plenty of time to make the raspberry sauce and prepare the whipped cream.

Raspberry sauce:
Place the raspberries, sugar, and water in a small sauce pan. Bring to a boil, lower the heat, and simmer for 4-5 minutes. Pour the cooked raspberries, the jam, and the Chambord, into the bowl of the food processor, fitted with a steel blade and process until smooth. Transfer the raspberry sauce to the frig and chill.

Sweetened Whipped Cream:
Whip the cream in the bowl of an electric mixer fitted with a whisk attachment. When the cream starts to thicken, add the sugar and vanilla and continue to beat until firm. Note: Do not over beat!!!
Yields: 2 cups

Carefully place the meringues onto the serving dishes. When ready to serve, fill the centers of the meringues with sweetened whipped cream. Place 1/4 cup of the mixed fresh berries (per meringue cookie) in a bowl. Ladle 1-2 tablespoons of the raspberry sauce in with the fresh berries and toss. Then ladle the sauced berries onto the top of the whipped cream in the center of each of the meringue cookies. Take a tablespoon of the raspberry sauce and drizzle some around the meringue. Finally garnish with fresh mint.
Yields: 4 servings

 

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Raspberry Panna Cotta


2016-06-25 14.53.53

2016-06-25 14.53.18

Whenever I serve this Panna Cotta (Italian translation, cooked cream) my friends tend to loose their minds and go CRAZY!   Serving dessert in a glass seems to add a touch of elegance. I love making this dessert because, you can make it a day in advance and garnish them right before serving.

Yields: 6 servings
Cook Time: bring just to a boil
Inactive Prep Time: 4 hours minimum,  to overnight
Ingredients:
1 envelope unflavored gelatin ( about 1 tablespoon)
3 tablespoons cold water
2 cups of heavy cream
1 cup of half and half
1/3 cup of sugar
1 vanilla bean pod

Raspberry Topping
2 pints of fresh raspberries ( reserve 6 raspberries for garnish)
1 cup of granulated sugar divided in half cups
1 tablespoon of fresh lemon juice
1 tablespoon of Chambord ( raspberry liqueur optional)
1/4 cup of raspberry jam ( jam with seeds optional)
1 heaping tablespoon of corn starch
2 tablespoons of cold water
6  chocolate hazelnut Pirouline rolled wafers for garnish
fresh mint for garnish
white chocolate chips for garnish

Directions:
Start with the raspberry  topping. In a food processor, add the fresh raspberries, fresh lemon juice, 1/2 cup of the granulated sugar, and Chambord. Pulse until the raspberries are completely pureed. In a medium size sauce pan, on medium heat, pour the pureed raspberry mixture. Next, add in the raspberry jam along with the other 1/2 cup of granulated sugar, and stir to combine.

In a small bowl, add the corn starch and water. Whisk the two together until combined and add that to the pan of raspberry mixture.Once the raspberry sauce comes up to a boil, about 5-8 minutes, the sauce will start to thicken. Turn the heat off. Remove the pan from the heat, and transfer the raspberry sauce to a medium size bowl. Cover with plastic wrap and refrigerate.

To start the Panna cotta, have a medium size sauce pan,. To the sauce pan, add the heavy cream, half and half, granulated sugar, and the seeded vanilla bean and pod.

In another small sauce pan. Place the 3 tablespoons of water and sprinkle the gelatin over the water, letting stand for about 1 minute to soften. Heat the gelatin over low heat, using a small whisk, stir until the gelatin is dissolved. Then remove the pan from the heat.

Over med-high heat, whisking continuously, bring the cream mixture just up to a boil. Once at the boil, remove from heat. Remove the vanilla bean pod and whisk in the prepared gelatin mixture.

Carefully, ladle the cream mixture evenly into the 6 glasses, on a baking tray. Let cool to room temperature, about 15 minutes. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

After the 4 hours is up, remove the Panna Cotta from the frig. Remove the plastic wrap, and evenly ladle the raspberry sauce carefully over the top of each one of the glasses. Garnish with white chocolate chips, fresh mint, a fresh raspberry for each one, and finely, a hazelnut Pirouline rolled wafer.

Note: Keep unused Panna Cotta desserts refrigerated.

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