Easy Apple Galette

Easy Apple Galette

I have never successfully made an apple pie. I can make just about any other kind of pie, but not apple. Isn’t that weird? They always come out watery. But, an apple galette… I’ve got that down. Now, I’m pretty lucky. Our local grocery sells products created by the Texas Pie Company located in Kyle, Texas. So, I just use one of their frozen pie dough pucks to make my galettes and pies. And, that’s what makes this a super simple recipe and 99% fool proof. I hope you try it!

Easy Apple Galette

Category: DESSERTS, Galettes

Servings: 8 Servings

Easy Apple Galette

Ingredients

  • 1 Texas Pie Co. Pie Dough Puck at room temperature (or your favorite pie dough)
  • 4 – 5 apples, peeled, cored and cut into 1/8 inch thick pieces
  • 1/3 cup brown sugar
  • 1 TBS flour
  • Pinch sea salt
  • 1/2 tsp cinnamon
  • 1/2 tsp lemon zest
  • Egg wash (1 egg , whisked)
  • 1 TBS sugar
  • Decorative sugar crystals

Instructions

  1. Preheat over to 400 degrees.
  2. Cut a piece of parchment paper the size of your baking pan.
  3. On a smooth surface, lay out your paper and sprinkle flour on it. Roll out your pie dough into a circle. Dough should be about 1/8 inch thick. Dust off the excess flour. Slide the rolled out dough onto the baking sheet.
  4. Toss your apples slices with the sugar, flour, sea salt, cinnamon & zest in a large bowl.
  5. Pile the prepared apples in the center of the dough. Leave at least 2 inches of dough around all sides. Fold the dough up, so it covers at least 2 inches or more of the filling. Sprinkle the 1 TBS of sugar on top of the exposed apples.
  6. Brush egg wash on the edges of the dough & sprinkle with sugar crystals.
  7. Loosely tent the top of the galette with a piece of foil.
  8. Bake for 30 minutes, then turn the oven down to 350 degrees. Bake for an additional 30 minutes. Remove the tent during the last 15 minutes of baking.
  9. Serve warm with whipped cream, vanilla ice cream or by itself.
http://michellesipsandsavors.com/apple-galette/

Christmas Pavlova

Christmas Pavlova

This basic Pavlova recipe is easy! It gets its Christmas feel from the berries and fruit I selected to top it. A perfect sweet treat for a special celebration.

Christmas Pavlova

Category: Cakes & Pies, DESSERTS

Christmas Pavlova

Ingredients

  • 1 1/4 cup sugar
  • 2 TBS cornstarch
  • 6 egg whites
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 1 tsp white wine vinegar
  • Whipped heavy cream for garnish
  • Fruit for the topping

Instructions

  1. Line a baking sheet with parchment paper. Draw an 8 inch circle on the paper, ink side down. Preheat oven to 300 degrees.
  2. Whisk the sugar and cornstarch together. Set aside.
  3. In a large mixer with the whisk attachment, beat egg whites until frothy. Add the cream of tartar & salt while continuing to beat on medium high.
  4. Now add the sugar/cornstarch mixture one tablespoon at a time while continuing to beat on medium high. Beat the egg whites until hard peaks form. The mixture will look smooth and shiny.
  5. Add the vanilla extract & vinegar while continuing to beat. Once incorporated stop mixing.
  6. Transfer the prepared egg white mixture to your parchment paper. Carefully place inside the circle & make a shallow well in the center.
  7. Bake for 50 minutes at 300 degrees. Turn off the oven. Leave the Pavlova in the oven with the door ajar for 1 1/2 to 2 hours to finish. While in the oven the cake will collapse & crack a bit. You don’t want it to crack too much, because then you won’t be able to pick up the Pavlova for plating, later.
  8. Move your baked meringue very carefully to a serving dish. Top with whipped cream & fruit. Keep refrigerated.
http://michellesipsandsavors.com/christmas-pavlova/

Chocolate Mousse Ice Box Cake

Chocolate Mousse Ice Box Cake

My mom made this dessert every year for Christmas as far back as I can remember. According to her notes, it’s a Betty Crocker recipe from the 1970s. The title of the recipe talks about it being a “make ahead dazzler.” Don’t you just love that?! Believe or not, I’ve never made it. Until, this year… When I served it the other night, both my son & my husband said it was just like they remember it from when my mom would make it. I hope you try it and make your own memories.

Chocolate Mousse Ice Box Cake

Category: Cakes & Pies, DESSERTS

Servings: 8-10 Servings

Chocolate Mousse Ice Box Cake

Ingredients

  • 1 1/2 cups regular Oreo cookies (1 1/2 have sleeves of cookies)
  • 1/3 cup melted butter
  • 1 (8 oz) cream cheese, softened (I used low fat)
  • 1/2 cup sugar, divided
  • 1 tsp vanilla
  • 2 eggs, separated
  • 3/4 cup chocolate morsels, melted
  • 1 cup whipping cream, whipped until stiff peaks are formed
  • 3/4 cup chopped pecans
  • Whipped cream & crushed peppermint for garnish

Instructions

  1. Preheat oven to 325 degrees. Grease a 9-inch spring form pan.
  2. Combine Oreo cookies and melted butter in a food processor. Pulse until finely crushed. Press onto the bottom of the spring form pan. Use the bottom of a measuring cup to press into the bottom of the pan. Bake at 325 degrees for 10 minutes. Cool completely.
  3. Combine softened cream cheese, 1/4 cup of the sugar and vanilla using a beater. Whip until fluffy.
  4. Whisk the egg yolks into the melted chocolate. Immediately add the chocolate and egg mixture to the cream cheese mixture. Whip until smooth.
  5. Beat egg whites until stiff peaks form. Slowly add the other 1/4 cup of sugar to the egg whites until thoroughly incorporated. Fold into cream cheese & chocolate mixture.
  6. Now fold in the whipped cream and pecans.
  7. Pour the chocolate mousse evenly over the crumbs. Cover with plastic wrap. Make sure the plastic wrap is touching the top of the mousse. Freeze for several hours.
  8. Serve slices with a dollop of whipped cream and a sprinkle of crushed peppermint.
  9. Cake will keep in the freezer for several days, as long as you keep it tightly covered with plastic wrap.
http://michellesipsandsavors.com/chocolate-mousse-ice-box-cake/

Divinity

Divinity

A friend of mine asked if I knew anyone that still made divinity. I was like, well I guess I do. I mean, the moment I heard the word, I knew I had to pull out my recipe and get busy! It’s something we used to make every year at Christmas when I was a kid & I’ve always secretly loved it. It’s quite sweet, but a hefty helping of pecans kind of tempers that. This candy just screams Christmas! And, you’ll be so proud of yourself when you spoon those puffy little clouds of sugary goodness onto your serving plate.

Divinity

Category: Candy, DESSERTS

Servings: 24 Pieces

Divinity

Ingredients

  • 2 cups sugar
  • 1/4 tsp salt
  • 1/2 cup hot water
  • 1/3 cup light corn syrup
  • 2 egg whites
  • 1 tsp vanilla
  • 1 cup chopped pecans

Instructions

  1. In a medium saucepan, combine first 4 ingredients. Cook until mixture boils, stirring constantly.
  2. Put a candy thermometer in the mixture, and continue boiling uncovered, without stirring to hardball stage (255 degrees).
  3. In a large bowl, beat egg whites until stiff peaks form. Pour prepared sugar mixture over egg whites in a steady stream & continue beating until mixture holds its shape loses gloss. This could take up to 5 minutes.
  4. On low, beat in vanilla and nuts.
  5. Drop by tablespoons onto waxed paper. Let cool.
  6. Store in a sealed container.

Notes

This recipe has been adapted from the Pillsbury Kitchen Family Cookbook (1979).

http://michellesipsandsavors.com/divinity/

Pecan Sugar Cookies

Pecan Sugar Cookies

My hubs loves these cookies! They are part shortbread, part sugar cookie and chocked full of pecans. They have been a family favorite for over 25 years. We make these every Christmas.

Pecan Sugar Cookies

Category: Bars & Cookies, DESSERTS

Servings: 3 Dozen Cookies

Pecan Sugar Cookies

Ingredients

  • 1 1/2 cups sugar
  • 1 cup shortening
  • 2 eggs
  • 2 3/4 cups flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 TBS vanilla
  • 1 cup chopped pecans
  • Pecan halves for garnish

Instructions

  1. Preheat oven to 350 degrees.
  2. Cream sugar and shortening. Then add eggs, one at a time.
  3. Add all other ingredients and mix well.
  4. Drop by teaspoonfuls on a parchment lined baking sheet.
  5. Optional: Press a pecan half on top of each cookie.
  6. Bake for 15 minutes or until lightly golden.

Notes

I use a small cookie scoop for these cookies.

http://michellesipsandsavors.com/pecan-sugar-cookies/

Pumpkin Pecan Trifle

Pumpkin Pecan Trifle

Here’s something different for your Thanksgiving dessert table! This pumpkin trifle is easy and it’s yummy! I used a store bought cinnamon swirl type cake, instant pudding and whipped topping. You could certainly upgrade this dessert by making your own cake and whipped cream. But why? This version is delicious!

Pumpkin Pecan Trifle

Category: DESSERTS, Puddings & Parfaits

Servings: 12 Servings

Pumpkin Pecan Trifle

Ingredients

  • 1 store bought pound cake or cinnamon streusel type cake
  • 1 (15oz) can pumpkin
  • 2 (3.4 oz) instant vanilla pudding mix
  • 3 cups whole milk
  • 1/4 cup light brown sugar
  • 2 tsp pumpkin pie spice
  • 1 cup chopped pecans & 1 cup chopped maple sugar pecans (or candied pecans) missed together (reserve 2 TBS for garnish)
  • Whipped topping
  • Caramel sauce

Instructions

  1. Cube the equivalent of 6 cups of cake. Set aside.
  2. In a large bowl, mix the pumpkin, instant vanilla pudding, milk, light brown sugar and pumpkin pie spice. Whisk until smooth. Refrigerate for at least 10 minutes to set.
  3. In a trifle bowl, place one layer of cake cubes on the bottom of the bowl. Then top with half the pumpkin pudding mix and half the pecan mixture. Continue by adding the remaining cake cubes and the remaining pudding. Top with whipped cream. Drizzle with caramel sauce and sprinkle the reserved pecans on top.
  4. Refrigerate for at least 1 hour and serve.
http://michellesipsandsavors.com/pumpkin-pecan-trifle/

Poached Pears in Puff Pastry

Poached Pears in Puff Pastry

DESSERTS

Easy and Elegant! Yes, you heard me right!!!! This stunning dessert just takes a little time. And, since I can’t pass up buying Bosc pears anytime I see them at the market, I was super excited to see a pic of this lovely dessert on Pinterest. Any of you look there for ideas. I know I do! Using store bought puff pastry will have you creating this loveliness in no time!

Poached Pears in Puff Pastry

Category: DESSERTS, Tarts

Servings: 2 Servings

Poached Pears in Puff Pastry

Ingredients

  • Poaching Liquid & Sauce:
  • 4 cups of good red wine
  • 1/4 cup sugar
  • 4 strips of orange zest
  • 1 small cinnamon stick
  • 1 tsp vanilla
  • 1 cup rough chopped strawberries
  • Other ingredients:
  • 2 Bosc pears that are just getting ripe
  • 1 frozen puff pastry
  • 1/4 cup orange marmalade
  • 1 TBS rum
  • 1/4 cup sugar

Instructions

  1. Preheat oven to 375 degrees
  2. Prepare the pears by coring nd peeling them. Leave the stem intact. Set aside.
  3. Put all the sauce ingredients in a medium saucepan - big enough to fit both pears. Heat to a simmer and then add pears.
  4. Cook the pears at simmer for 20 minutes, turning every 5-6 minutes. You want them cooked evenly. And since the sauce won’t cover the pears entirely, turning the pears is important. You do not want the pears to get too soft, but you do want them to begin to become tender.
  5. Remove pears & place in a bowl. Pour sauce over the pears and cover. Leave the pears to cool in the sauce for 2 hours. The pears will continue to cook a bit.
  6. While the pears are cooling, remove your puff pastry from the freezer and defrost.
  7. After 2 hours, remove the pears and place on paper towels & pat dry. Set aside. The poaching liquid will now be strained and you will use the liquid to prepare a sauce you will serve with the pears. Place strained liquid in a small sauce pan and set aside.
  8. Cut the puff pastry into 3/4 inch strips. Leave one section in a 2 1/2 inch strip - use this one to cut 2 squares for the bottom of each pear. Use the remaining to cut leaves for a garnish.
  9. Starting at the top of the pear, overlap strips of puff pastry around each pear until you have it covered. You will want some water handy, so that you can dap each end with water when you add a strip. You will also need to dab water on the leaves when you add them to the top of the pear.
  10. Heat the marmalade and rum in the microwave for 12 seconds. This should be enough to get it a little bubbly.
  11. With a pastry brush, brush the marmalade mixture all over the puff pastry. Dust with sugar.
  12. Bake for 25-30 minutes. Mid way through baking you may need to tent the stem and leaves with foil so they do not get too brown.
  13. While the pears are baking, cook the poaching liquid on medium. Reduce to 1 cup.
  14. Once pears are done, remove from oven and let cool at least 15-20 minutes.
  15. Drizzle wine sauce on a plate and set pear in the middle.

Notes

Original recipe from www.redpathsugar.com

http://michellesipsandsavors.com/poached-pears-in-puff-pastry/

Pumpkin & White Chocolate Pots de Crème

Pumpkin & White Chocolate Pots de Crème

These little gems are perfect for an upscale fall dinner party. They are an excellent make ahead dessert that your guests will love. I like to use small, disposable appetizer/dessert cups with mini spoons. It’s so convenient for clean up and really helps with portion size. Plus, they look super impressive on a tray. Easy, fancy and fun!

Pumpkin & White Chocolate Pots de Crème

Category: DESSERTS, Puddings & Parfaits

Servings: 8 Servings

Pumpkin & White Chocolate Pots de Crème

Ingredients

  • 1 (12 oz) package of white chocolate chips
  • 4 eggs
  • 1/2 cup pumpkin purée
  • 1/4 tsp pumpkin pie spice
  • Dash salt
  • 3/4 cup milk you have brought to a slight boil
  • Whipped cream & crushed ginger snaps for garnish

Instructions

  1. In a blender, purée white chocolate chips, eggs, pumpkin purée, spice & salt.
  2. With the blender on, pour the steaming hot milk on the white chocolate & pumpkin mixture in a stream. Continue blending until thick & smooth.
  3. Pour mixture into ramekins or desired individual serving dishes.
  4. Refrigerate for at least 3 hours. Can be made a day ahead.
  5. When ready to serve, dollop whipped cream on top and add a sprinkle of crushed ginger snaps.
http://michellesipsandsavors.com/pumpkin-white-chocolate-pots-de-creme/

Fresh Fig Tarts

Fresh Fig Tarts

These figs may be small in size, but they sure aren’t small on flavor. I got them from my daughter’s fig tree, which probably needs some pruning to achieve larger fruit. But I digress. These little guys were perfect for these scrumptious tarts. And the best part is they are super easy to prepare.

Fresh Fig Tarts

Category: DESSERTS, Tarts

Servings: 8 Tarts

Fresh Fig Tarts

Ingredients

  • 1 package of frozen puff pastry (you will use both pastries)
  • 1/2 cup almonds, crushed in a food processor
  • 1 1/2 lbs fresh figs, washed and sliced in half. If the figs are very large, cut them into slices.
  • 2 TBS fig jam (or pretty much any jam you have in your fridge)
  • 2 TBS dark rum
  • 4 TBS turbinado sugar
  • Garnish:
  • 1/4 cup shredded coconut

Instructions

  1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
  2. Mix the jam and rum, and set aside.
  3. Lay out and lightly roll the puff pastry just to make sure it is nice and even. Cut each puff pastry into 4 pieces, and lay out of the lined baking sheet.
  4. Sprinkle crushed almonds in the center of each puff pastry piece.
  5. Arrange the figs on top of the almonds, leaving about a 1/4-1/2 inch of pastry all the way around.
  6. Brush the pastry edges with the fig & rum mixture. Sprinkle each tart with turbinado sugar.
  7. Place in oven and bake for 15-20 minutes, until the crust is golden brown.
  8. Remove from oven and let cool.
  9. Top the cooled tarts with any remaining crushed almonds and shredded coconut.
http://michellesipsandsavors.com/fresh-fig-tarts/

Lemon Ginger Barley Pudding w/Raspberries by The Culinary Institute of America

Lemon Ginger Barley Pudding w/Raspberries by The Culinary Institute of America

This dark, rich pudding is yet another recipe from the Plant-Forward Cooking Boot Camp I attended at The Culinary Institute of America. It is an example of how using unexpected ingredients can produce a delicious result.

Lemon Ginger Barley Pudding w/Raspberries by The Culinary Institute of America

Category: DESSERTS, Puddings & Parfaits

Servings: 10-12 Small Servings

Lemon Ginger Barley Pudding w/Raspberries by The Culinary Institute of America

Ingredients

  • Pudding:
  • 2 cups cooked barley
  • 1 cup chestnut cream
  • 1 whole vanilla bean, bean paste removed & pod set aside
  • 1/4 tsp fresh grated nutmeg
  • 1/4 tsp cinnamon
  • 1 tsp lemon zest
  • 1 tsp minced ginger
  • 1 cup fresh raspberries
  • Lemon Ginger Cream:
  • 6 TBS chestnut cream
  • 1/2 tsp lemon zest
  • 2 TBS filtered water
  • 1 inch ginger peeled & sliced
  • Candied Lemon Zest:
  • Zest of one lemon, thinly sliced
  • 2 cups sugar

Instructions

  1. Pudding:
  2. Prepare barley according to package directions and add the vanilla bean pod to the water. When the barley is done, remove from heat and remove the vanilla pod & discard.
  3. Add the vanilla bean paste & remaining pudding ingredients to the cooked barley and cook on medium heat until it is thick. Set aside.
  4. If the pudding needs thickening add 2 or 3 TBS of cornstarch slurry (2 TBS cornstarch and 3 TBS filtered water).
  5. Lemon Ginger Cream:
  6. Combine all ingredients in a small saucepan and simmer for 5 minutes. Cool and remove the ginger slices.
  7. Candied Lemon Zest:
  8. Place sliced lemon zest in a shallow bowl and cover with sugar. Toss to coat. Set aside for at 1 hour. Make sure that the zest is completely covered while it rests.
  9. Assembly:
  10. Scoop 1/2 cup pudding into a small ramekin. Top with a drizzle of the Lemon Ginger Cream, a fresh raspberry, candied lemon zest and fresh mint, if desired.

Notes

We changed this recipe significantly during our cooking boot camp. This recipe reflects those changes.

http://michellesipsandsavors.com/lemon-ginger-barley-pudding-w-raspberries-by-the-culinary-institute-of-america/
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