Eggnog Coffee
Ingredients
20 ml egg liqueur
100 ml hot black coffee
Whipped cream, if desired
Method
Fill the liqueur in a champagne glass. Very slowly fill in the coffee. You can serve this coffee with whipped cream on top.
Archive for July, 2009
Eggnog Coffee Recipe
Sunday, July 12th, 2009Apple Pie Shooters Recipe
Sunday, July 12th, 2009
Apple Pie Shooters
Drink Type: Shooter
Ingredients
1 oz. Apple Juice
1 oz. Vodka
dash(es) Cinnamon
Whipped Cream
Instructions
You need two partners for this (great at frat parties!). Have your partner sit down and hold his/her head back, pour in vodka, then juice, spray whipped cream and sprinkle with cinnamon. Have your partner sit up, shake head to mix and SWALLOW!!!
Hazelnut and Chocolate Pie with Vanilla Whipped Cream Recipe
Sunday, July 12th, 2009
Hazelnut and Chocolate Pie with Vanilla Whipped Cream
Ingredients
Hazelnut and Chocolate Pie:
- 8 ounces semi-sweet chocolate chips
- 1 cup hazelnuts, skinned and toasted
- 1/4 cup all-purpose flour, plus more to dust the pie dish
- 3/4 cup sugar
- 1/4 cup hot water
- 4 eggs
- 1 stick butter, cut into 3/4-inch pieces, at room temperature, plus more to grease the pie dish
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
Vanilla Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
To make the Hazelnut and Chocolate Pie:
Directions
Position an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F.
Put 1/2 of the chocolate chips, hazelnuts, and flour in the bowl of a food processor. Pulse until the hazelnuts are coarsely chopped. Pour the hazelnut mixture into a small bowl and set aside. Combine remaining chocolate chips and sugar in the food processor. Blend until the mixture is finely ground. With the machine running, gradually add the hot water until the chocolate is melted and mixture is smooth. Add the eggs, butter, vanilla and cinnamon. Pulse until mixture is blended. Return the hazelnut mixture to the food processor and pulse to incorporate. Pour the mixture into a buttered and floured 9-inch pie dish. Bake for 35 minutes. Place the pie on a cooling rack and cool for 1 hour. (Top may crack during cooling.) Refrigerate for 2 hours. (Pie can be made 1 day in advance and stored in the refrigerator). Allow the pie to return to room temperature for 30 minutes before serving.
To make the Vanilla Cream:
In a large mixing bowl, beat the cream until it forms soft peaks. Add the powdered sugar, vanilla, and cinnamon. Continue to beat until cream holds stiff peaks.
To serve: Cut the pie into slices and dollop with the Vanilla Cream.
Banana Whipped Cream Pie Recipe
Sunday, July 12th, 2009
Banana Whipped Cream Pie
Servings: 8
Ingredients:
1 pint Organic Valley Heavy Whipping Cream, chilled
1 teaspoon vanilla extract
3-4 tablespoons sugar
1 baked pie crust, cooled
5-6 bananas
Instructions:
1. Place cream in a deep bowl. Whip at medium speed until cream begins to thicken. Raise speed to high. Beat in vanilla. Gradually beat in sugar. Continue beating until soft peaks form. (For tips about whipping heavy cream, click here.)
2. Slice bananas and fill pie crust with them. Pile on the whipped cream and spread it out to completely cover the fruit. Use a spatula to create some peaks and valleys on the surface. Chill the pie until dessert time. Beware of the stampede when you pull it out of the refrigerator.
White Chocolate Strawberry Mousse Recipe
Thursday, July 9th, 2009
White Chocolate Strawberry Mousse
Serves: 4
Carbs Per Serving: 8 Grams Carbs
Prep Time: 10 minutes
Effort: Easy
Ingredients:
4 TBS Cream Cheese, room temp
5 large Strawberries
1 cup Whipping Cream
1 cup Water
1 pkg Jello sugar free Instant White Chocolate Pudding mix
How to Prepare:
Beat the strawberries and Cream Cheese together until smooth and creamy. Add the water and whipping cream and beat for 2 minutes until blended. Add the Jello Instant Pudding mix and beat until well mixed. Place in fridge for 5-10 minutes until set.
Tastes creamy and rich and decadent!
Amaretto Coffee Recipe
Thursday, July 9th, 2009
Amaretto Coffee
Ingredients
* 8 ounces hot, freshly brewed coffee
* 1-1/2 ounces Amaretto
* Whipped cream
Instructions
1. Combine Amaretto and coffee in a large glass.
2. Add whipped cream.
3. If desired, serve with chocolate covered coffee beans.
Alhambra Royale Recipe
Wednesday, July 8th, 2009
Alhambra Royale
Drink Type: Cocktail
Ingredients
1 1/2 oz. Cognac
1 cup(s) Hot Chocolate
Whipped Cream
Instructions
Fill a mug with hot chocolate almost to the brim. Twist an orange peel over the mug and add it to the chocolate. Using a ladle, warm the cognac over hot water, ignite and while still flaming, pour into the mug. Garnish with whipped cream. ALWAYS USE CAUTION WITH FIRE.
Acapulco Gold Recipe
Wednesday, July 8th, 2009
Acapulco Gold
Drink Type: Non-Alcoholic
Ingredients
2 tbsp. Coconut
2 oz. Pineapple Juice
1 oz. Coconut Cream
1 oz. Whipping Cream
Instructions
Put all ingredients in a blender and blend well. Serve. Although it sounds like it might curdle, for some reason it doesn’t.
Chocolate Sformato with Amaretto Whip Cream Recipe
Wednesday, July 8th, 2009
Chocolate Sformato with Amaretto Whip Cream
Ingredientsnocoupons
- 2 cups whole milk, divided
- 1 cup sugar
- 1 teaspoon vanilla
- 1 packet gelatin
- 4 eggs, lightly beaten
- 1 (12-ounce) bag bittersweet chocolate chips
- 1/4 cup toasted sliced almonds
- 1 cup whipping cream
- 1 tablespoon powdered sugar
- 1 tablespoon almond liqueur (recommended: Amaretto)
Directions
Preheat the oven to 350 degrees F.
In a small saucepan, combine 1 1/2 cups of the milk, the sugar, and vanilla. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat. Sprinkle the gelatin over the remaining 1/2 cup cold milk and let dissolve for 2 minutes. Combine the cold milk and gelatin with the hot milk and sugar. Stir to dissolve the gelatin, about 5 minutes. (Heat the milk gently if the gelatin is not dissolving easily.) When the gelatin is dissolved combine the eggs with the warm milk, whisking constantly to avoid scrambling the eggs. Pour the mixture through a fine mesh strainer into a large measuring cup or small pitcher.
Meanwhile, melt the chocolate over a double boiler. When the chocolate is melted gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture.
Pour the mixture into a buttered 2-quart casserole dish. Sprinkle the top with the almonds. Place the casserole dish in a larger dish or roasting pan. Add hot water to the outer pan until the water comes halfway up the sides of the baking dish. Bake until the sides are firm and the center is jiggles slightly, about 1 hour. Remove from the oven and let cool for at least 30 minutes.
Just before serving, whip the cream to soft peaks in a medium bowl using a whisk or electric hand mixer. Add the sugar and almond liqueur and whip to combine. Spoon the sformato into individual serving bowls and dollop the top with the almond liqueur whip cream.
Vanilla Orange Shortcake Biscuits Rceipe
Wednesday, July 8th, 2009
Vanilla Orange Shortcake Biscuits
Makes 8-10 biscuits
2 2/3 cups all purpose flour
3 tablespoons sugar
1 teaspoon salt
1 tablespoon plus 2 teaspoons baking powder
1/3 cup shortening, chilled and cut into small pieces
1/3 cup unsalted butter, chilled and cut into small pieces
1/4 teaspoon orange zest (zest from apx. 1/2 a medium orange)
2 teaspoons vanilla bean paste (or vanilla extract)
1 cup half & half mixed with 1 tablespoon lemon juice (or use buttermilk instead)
Heat oven to 400 degrees F.
Combine the flour, sugar, salt, and baking powder in a large bowl. Add the shortening and butter and cut into the flour mixture using a pastry blender or your hands, until mixture has an even consistency and lumps are no larger than pea size. Add the orange zest, vanilla and the half & half mixture and stir until the dry ingredients are incorporated and a dough is formed. Do not overmix.
Turn the dough out onto a floured surface and roll out to a 1-inch thickness. Use a biscuit cutter or an overturned juice glass, cut out shortcakes and place on a parchment-lined baking sheet. Reroll any scraps and cut again but avoid excessive handling or the dough will become tough.
Bake shortcakes for 15-20 minutes, or until biscuits are lightly browned and doubled in height. When finished, transfer shortcakes to a rack to cool.
Sweetened Strawberries
1 pint fresh strawberries
2 tablespoons sugar
Wash strawberries, remove hulls and slice before placing in a large bowl. Using a fork, stir in sugar until combined and lightly press on a few of the berries to gently crush so they release their juices. Set aside for at least 30 minutes to allow juices and sugar to combine before serving.
Hint of Orange Whipped Cream
1 pint of heavy whipping cream
2 tablespoons sugar
Juice from half a medium orange
Place mixing bowl, beaters and whipping cream in the freezer for 10 minutes to get them very cold. Pour whipping cream into mixing bowl, add sugar and orange juice and beat on high using wisk attachment until fluffy peaks are formed. Do not overbeat cream.
To serve, split the shortcakes in half and place bottom half on a serving dish. Layer with sweetened berries and a dollop of whipped cream. Add top half of shortcake and top with additional strawberries and whipped cream. Serve immediately.
