Posts Tagged ‘dessert’
Whether you’re Irish, Irish at heart, or simply enjoy any excuse to celebrate any and every holiday, I made these easy peasy mini dessert treats – a sweet ending to any brunch or dinner but especially a St. Patrick’s day celebration!
These irresistible chocolate-mint combo mini cups are adorable and are filled with layers of light, creamy and crispy textures. They have a light flavor due to the combined two favorites of chocolate pudding and Cool Whip – creating a light mouse texture.
To create a pale green hue, I added a couple of drops of green food coloring to a portion of the Cool Whip. The fillo shell cups are topped with mint ANDES chocolates and for that gold festive detail, the mini dessert treats are sprinkled with decorative gold sanding sugar.
- 1 box, Athens Mini Fillo Shells
- 1 box, JELL-O Instant Chocolate Pudding
- 2 cups cold Milk
- ½ cup Cool Whip, divided
- ½ tsp., Jacquin's Creme de Menthe (if serving for adults) or Peppermint Extract
- 1-3 drops Green liquid food coloring
- ANDES chocolates, broken in half and gold sanding sugar for garnishing
- **NOTE: you will have extra chocolate pudding leftover, you can therefore insert pudding in cups. Cover with plastic wrap and refrigerate.
- Begin by removing your Cool Whip from the freezer and let unthaw.
- Remove the mini Fillo Shells from the package and place them on a large surface (you can use parchment paper to prepare them or a baking sheet pan.
- In a medium-sized bowl, whisk together pudding mix and cold milk. Let stand for 5 minutes. While pudding is setting, scoop ½ cup of Cool Whip into a small bowl. From that bowl, remove ¼ cup of Cool Whip into another small bowl and set aside. Fold in the remaining Cool Whip into the Pudding mixture and set aside.
- In the bowl of the ¼ cup Cool Whip, to that, add ½ tsp of mint flavor and 1-3 drops of green food coloring into whipped cream until blended. (To get a light pale green color, use only 2 drops). The more drops you add, the darker the color.
- If you don't have a piping bag, spoon prepared Cool Whip into a sandwich bag. Take your scissors and cut across the bottom of the bag to create your frosting tip of a very small size. Set aside.
- Spoon into the mini Fillo Shells.
- Top each pudding filled Fillo Shell by squeezing your prepared Cool Whip gradually. You can take a fork and create swirls (optional).
- Remove the ANDES chocolates from wrappers and break each one in half. Then top each filled Fillo Cup with each half of an ANDES chocolate. Garnish with gold sanding sugar.
- Display your prepared Mini Fillo Cups on a decorative platter, serve and enjoy.
- These can be refrigerated in an air-tight storage container.
End your St. Patrick’s day celebration on a sweet note that kids and adults alike will enjoy!
P.S. Tune in to tomorrow’s post, where I will be sharing my St. Patrick’s day tablescape inspired by the traditional colors of green and gold!
Photos + Recipe by Rose Angel Lopez
In the past, I tried the easy and foolproof way to make donuts by frying up Pillsbury Grand biscuit dough. This time, I wanted to make donuts from scratch – using ingredients I already have in the pantry. I found this baked donut recipe by Creations by Kara and since I had strawberries left in the fridge, I decided that rather than adding cinnamon sugar as the recipe calls for, I will top my donuts with a strawberry glaze and decorate them for Valentine’s. Afterall, pink is the popular Valentine’s day color!
I whipped out my six-well donut pan and 13 minutes later, I had yummy tasting donuts! The light strawberry glaze gave an unexpected sweetness.
I tweaked this donut recipe by adding almond extract in addition to the vanilla extract and I sifted all my dry ingredients. You can use any type of Valentine’s day sprinkles as your topping – from mini hearts to pink sanding sugar.
For the Strawberry Glaze
- In a blender, puree 6-8 fresh strawberries
- Strain through a a fine mesh sieve, set aside.
- To the Puree, whisk 2 cups of Confectioners Sugar and 1 tsp, vanilla extract.
- When the donuts are cool, dip the donuts, on at a time, into the glaze and put the donuts on a baking rack so any excess glaze can drip off.
***Add more Confectioners Sugar if you want a thicker consistency and a darker color.
-Photos by Rose Angel Lopez
When it comes to sweets, I love to indulge in the nostalgic sweetness of summer with a light and citrus flavored dessert. At the end of a busy weekend, I chose to make a reliable and favorite Ina Garten recipe like this Lemon Yogurt Cake.
Rather than using one loaf pan, I had decided to use my mini loaf pans and divided the batter into three – it’s a great idea to use when you want to individually gift someone with a little sweet something! Besides the glaze topping, what makes this cake extra good is the lemon-sugar mixture that soaks into the cake – it gives it a sweet and tangy taste. I couldn’t resist adding some flowers to my serveware because after all, flowers and a citrusy-flavored cake make the ideal summer dessert!
-Photos by Rose Angel Lopez
Besides rose water, lavender happens to be another personal favorite ingredient to use when baking or making a tea latte. Another floral ingredient that I haven’t tried but would like to is violet. The floral aroma of both lavender and violet is amazing and its fragrance is bursting with a distinctive flavor that you feel like you are transported to an enchanted garden. But don’t worry about the perfume-like taste because when combining either of these lush floral notes with other flavors such as lemons, honey, blueberries, blackberries and yes, even chocolate – it makes for one tasty bite of deliciousness.
Keep scrolling to view my round-up of some divine looking recipes that are on my ‘must try list’ and perhaps inspiration for your next tea party or ladies luncheon.
recipe: Constellation Inspiration
recipe: Historias del Ciervo
recipe: The Adventure Bite
recipe: Sweet Gula
recipe: Centsational Girl
recipe: Twigg Studios
recipe: Savor the Best
recipe: How Sweet It Is
recipe: Savory Simple
recipe: b. sweet dessert boutique
recipe: Broma Bakery
Infuse some lavender or violet in your desserts, ice cream, and drinks this summer!
If you follow my blog, than you may recall that over this past weekend, we had our very good friends visiting us from out of town. They drove down in their souped-up RV all the way from Texas and we were gifted with a dessert from Nothing Bundt Cakes. We didn’t eat it right away (sshh..secretly I wanted to eat all by myself!). It wasn’t until about three days later that I took it out of the fridge, made myself a cup of hot tea, cut a slice and was shockingly surprised how moist it still was!
Before I knew it, I was cutting another piece, and another, and another. You know when something you eat is so good, you just sit in silence and enjoy every bite? That was me! By the time I noticed, I had already eaten half of the bundt cake so I mentally stopped myself and saved the rest for my better half.
The best bite was when I reached the part of the bundt cake that had the raspberry filling. Mmm…so good!
If you’ve never heard of Nothing Bundt Cakes and are lucky enough to live in an area that has a physical location, check them out and also take a look at all these super cute decorated bundt cakes for any occasion.
Please note this is not a sponsored post, I just like to share with my readers anything I personally like and would recommend.
Photos by Rose Angel Lopez