Posts Tagged ‘dessert recipe’
A fresh baked, flaky and buttery croissant, filled with a creamy custard, topped with sweet and juicy sliced strawberries…doesn’t that just sound like a dessert you want to indulge in? It did for me! You can start your morning or afternoon by enjoying this super simple treat or serve as an after brunch dessert! Everyone loves bite-sized desserts for brunch so by filling your croissants, cutting into small pieces, and garnish with powdered sugar and you have the perfect dessert brunch item your guests will enjoy! I highly recommend using freshly baked croissants from your local bakery versus store-bought croissants sold in plastic containers. You want that flaky crunch when you bite into this sandwiched dessert!
For the cream, I used my handy creme anglaise recipe. Since this smooth vanilla flavored English cream (also referred to as a sauce) is usually served as a topping for desserts, I had a feeling it would make a great tasting complement inside a croissant. To add another level of flavor, I added some almond extract to the cream. If you prefer, you can just add the usual vanilla flavor and step it up by adding the seeds of a fresh vanilla bean instead of vanilla extract.
Satisfy your sweet tooth and enjoy!
- ½ cup whole milk
- ¼ cup whipping cream
- 1 whole egg, plus 1 egg yolk
- 3 tbsp. sugar
- 1 vanilla bean, or 1 tsp. vanilla extract
- ¼ tsp, almond extract (optional)
- Combine milk and cream in medium-sized saucepan. Bring to simmer and remove from heat.
- In a medium bowl, whisk together egg, yolk, and sugar. Gradually add egg mixture while continuing to whisk. Return mixture to saucepan. Stir constantly over low heat until thickens. (Do not boil, or sauce will curdle). Strain sauce through a fine strainer into a bowl and whisk in the seeds from the vanilla bean. Cover and chill for at least 90 minutes, until very cold.
- When sauce is cold, spoon a generous amount of custard inside the croissant.
-Photos by Rose Angel Lopez
With Cinco de Mayo just around the corner, I couldn’t resist letting the holiday pass without sharing a delicious mexican-inspired dessert. This dessert recipe is a mix between a Sopaipilla and Churros – using pastry dough, cinnamon sugar and chocolate sauce. However, this recipe does not call for the pastry puff to be fried but baked.
This recipe was simple to make and when served warm, these flaky pastries, dusted with cinnamon sugar, filled with sweet ripe bananas, and dipped in a delectable chocolate sauce is – guaranteed to be a party pleaser!
This ‘Chocolate-Dipped Banana Empanadas dessert gives a new twist to your Cinco de Mayo dessert. Give it a try and let me know what you think!
-Photos by Rose Angel Lopez
- FOR THE BANANA EMPANADAS:
- 1 Sheet of Puff Pastry, cut into half lengthwise
- 2 ripe sweet bananas
- 1-2 tsp. sugar
- ¼ juice of a fresh lime
- melted butter for brushing
- Cinnamon Sugar, for dusting (I used McCormick brand)
- FOR THE CHOCOLATE SAUCE:
- ½ heavy whipping cream
- 2 tbsp. sugar
- ½ vanilla bean, split lengthwise
- 1½ tsp. instant espresso coffee granules
- 6-8 broken pieces of plain high quality chocolate of choice (I used Ghiradeli chocolate brand)
- 1 tbsp. unsalted butter
- Remove one packet of your Puff Pastry sheet from the box and follow the directions on the box to defrost.
- Preheat oven to 375 degrees.
- Once defrosted, with a rolling pin, roll out your sheet (I rolled mine out 3 x's back and forth)
- Cut your sheet diagonally, creating 8 triangles.
- Peel and dice bananas and place in a bowl. Add sugar and lime juice and stir to combine.
- Brush the edges of each triangle sheet with melted butter (this will help seal when folded)
- Place a couple of teaspoons of the banana in one corner of the pastry and then fold over into a triangle shape. Use the back of a fork to press enclose the filling. Brush the top of each filled pastry with melted butter. Place on a baking sheet.
- Bake in preheated oven until golden brown.
- While pastries are baking, make the chocolate sauce.
- Stir the cream and sugar together in a small saucepan. Scrape the seeds from the vanilla bean into the cream. Bring to a rolling boil over medium heat., remove from heat, and stir in the coffee granules and chocolate. Stir until melted, about 1 minute. Whisk until shiny and smooth, then whisk in the butter.
- Remove pastries from oven and immediately dust with Cinnamon Sugar.
- Spoon the chocolate sauce into an individual serving bowl or top empanadas with sauce. Serve warm not hot.
Now that fall is here, we don’t eat ice cream as much as we do during the summer months, except if we are enjoying it with a slice of warm apple pie, of course. Often times when hosting a dinner party, I like to serve my guests dessert alongside a cup of freshly brewed coffee but combining the two is easy and delicious! Affogato, an Italian treat is espresso drowned in vanilla ice cream or gelato but for that fall caramel flavor, I added dulce de leche flavored ice cream instead. Sooo good!
For the recipe, follow the 2 simple steps below…
Place 1 scoop of Haagen Dazs Dulce de Leche ice cream in a coffee cup;
Pour a shot of espresso or 2 tablespoons of strong brewed coffee;
Serve alone or with a little treat, like these chocolate biscotti bites.
-Photos + Recipe by Rose Angel Lopez
Chocolate lovers, this one’s for you! Oh, how I love chocolate and for those instant cravings, I make sure to have a few pantry staples on hand, like a box of chocolate cake mix, for those days when I don’t feel like making a cake from scratch. What I like about making a naked cake is the rustic and imperfect look of it, not to mention how super easy it is to decorate.
Whether you will be celebrating a holiday, birthday celebration, or special occasion, why not make a statement by topping off your cake with fresh rose buds that instantly makes your decorated cake incredibly stylish, chic and extra special!
To do this, first be sure to find flowers at your grocery store that are edible or organic because you don’t want flowers that are full of pesticides. I personally stick with roses if I am going to decorate a cake and I started by cutting the stems short (approx. 1 1/2″ in size), I rinse the roses and stems with water, then let them air dry (about 10 min). Afterwards, I take small pieces of aluminum foil and wrap the stems and the bottom of the stems real tight (this helps in protecting your filling and prevents water from leaking out of the stems – this is very important and advisable) and then I strategically insert them on the top of the cake. I found that other people who decorate their cakes with flowers, wrap the flower stems with either floral tape or single stem water picks to protect the inside of the cake.
To make this cake, I used Betty Crocker Super Moist Dark Chocolate Cake Mix and for an extra decadent chocolate flavor, I used Hershey’s Chocolate Instant Pudding for the cake filling and for the frosting, I made chocolate flavored whipped cream. The chocolate combinations complemented each other well and it was surprisingly not heavy in taste, it had a mousse-like lightness to it.
The process for making a ‘naked cake’ is simply using your angled icing spatula, distribute your frosting evenly and you are to leave the sides of the cake exposed. For this cake, I went back and forth with the spatula and removed some of the chocolate whipped cream topping so that their is a very thin layer on the cake – to the point that the cake is visually exposed and not covered 100% with the whipped cream.
For the Cake
- 1 box, Betty Crocker Super Moist Milk Chocolate Cake Mix
- 1box, Hershey’s Instant Chocolate Pudding
- Follow the instructions on the back of the cake mix box and the chocolate pudding box
- Be sure the cake is fully cooled before handling. Cut the bottoms of your round cake so that they sit flat on your cake stand.
- With your first cake layer in place, add all the chocolate pudding on the center of your cake and with your spatula, start in the middle and spread out evenly
- Add your second layer of cake on top.
For the Chocolate Whipped Cream
- 1 cup, heavy whipping cream
- 3 tablespoons, Confectioners sugar (if needed, add more to adjust to your taste)
- 2 1/2 tablespoons, Hershey’s Cocoa, natural unsweetened
- 1 1/4 teaspoons, vanilla extract
- Combine all the ingredients in a mixing bowl and mix on medium speed until the cream can hold a stiff peak.
- Distribute a thin layer of whipped cream evenly on your cake – leaving some of the top and sides of your cake exposed. (For any leftover whipped cream, and option would be to serve it with a side of berries)
-Photos + recipe by Rose Angel Lopez
As summer winds down and the cooler crisp air of fall makes its way, I love to enjoy the afternoon outdoors with a hot cup of flavored tea and tasty treat. If you love tea, then you and your guests will enjoy my tea and dessert recipes!
I started off by perusing through my The Afternoon Tea Collection recipe book and made these delicate ‘Vanilla Bean Thins’ that were a perfect compliment to my fresh berries and cream. You only need 3 ingredients to make fresh whipped cream (heavy whipping cream, confectioners sugar, and vanilla extract). Check out these 4 ways to make fresh whipped cream. For more of that fresh vanilla bean flavor, I made my vanilla earl grey milk tea – a deliciously easy recipe that is pure indulgence in a cup!
vanilla bean thins
yield: 12 cookies
- 1 vanilla bean
- 1 ounce butter, softened
- 1/4 cup superfine sugar
- 1 egg white, beaten lightly
- 1/4 cup plain (all-purpose) flour
- Preheat oven to 400 degrees. Grease oven trays; line with baking paper.
- Halve vanilla bean lengthwise, scrape seeds into medium bowl, discard pod. Add butter and sugar to bowl; stir until combined. Stir in egg white and sifted flour.
- Spoon mixture into piping bag fitted with 1/4″ inch plain tube. Pipe 2 1/4″ inch long strips – place 2 inches apart on trays.
- Bake cookies about 5 minutes or until edges are browned lightly. Cool on tray.
vanilla flavored earl grey milk tea
yield 3-4 small tea cups
- 1 vanilla bean
- 2 1/2 cups of milk
- 2 tbsp of earl grey loose leaf tea
- sugar, to taste
- Halve vanilla bean lengthwise, scrape seeds; set aside.
- In a medium saucepan, over medium-high heat, combine the milk, earl grey tea, and vanilla seeds.
- Once the milk reaches a boil, remove from heat and let it simmer 2-3 minutes to allow for a longer brew.
- Take a strainer and pour milk tea into a measuring cup; discard loose tea leaves. Serve hot by pouring milk tea into tea cups, add sugar to taste.
-Photos by Rose Angel Lopez