Dennys Food and Recipes: Summer Food: Raspberry Almond Cheesecake Tartlets

                                             Photo: Helana Brigman

Dennys Food and Recipes: Summer Food: Raspberry Almond Cheesecake Tartlets: From Denny:  Do you enjoy cheesecake but want an easier way to make it?  Then this recipe is for you.  I like cheesecake too but find it too large for just two of us to eat and too time consuming to make unless I plan on entertaining a hungry crowd.

A springform pan is an absolute must to make a proper cheesecake - and the patience of a saint to leave the oven door cracked open as it slowly cools down for hours so you can hopefully avoid it cracking straight down the middle like an ugly scar.  Usually, I've been pretty lucky over the years.  Of course, when I wasn't lucky it was evident that a wonderful fruit topping like blueberry or strawberry could hide a multitude of sins just like gravy on a screwed up dinner. :)...

Dennys Food and Recipes: Summer Food: Raspberry Almond Cheesecake Tartlets

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A Christmas Post: Holiday Recipe: Fig and Toasted Almond Scones

Photo: King Arthur Flour

A Christmas Post: Holiday Recipe: Fig and Toasted Almond Scones: From Denny:  Autumn is here - and so is daylight savings time this Sunday when we "fall backward" one hour - so don't forget to set your clocks back one hour!

For some reason I've been enjoying the vegan scones over at Whole Foods the past couple of weeks now that the weather has cooled.  So, that sent me on The Scone Recipe Chase to see what is out there in recipe database land.  Found these little autumnal gems over at King Arthur Flour.

Figs are quite popular here in Louisiana where many a backyard grows a fig tree.  Almonds are popular in California where they supply the nation! This is the time of year when the nation's nut orchards are releasing their bountiful harvest of pecans (Louisiana and Texas), almonds, walnuts and macadamias so we are all tempted to start our holiday baking early! At least I believe that's their marketing strategy to sell more nuts. :)

Scones are an easy way to try out some fruit and nut combinations to see how the family and friends enjoy the idea.  While I love my blueberry and lemon scones of the summer it's time for something different for the fall season so we wanted to try these fig and almond scones at our house.  Of course, if figs or almonds are not your preference, know that you can always try figs and walnuts or cranberries and almonds or whatever grabs your fancy this baking season.

Don't feel like the extra effort and time of slicing the scone dough into proper triangles?  Try the method the King Arthur Flour bakers suggest:  bake them into rounds just using 1/4 cup of dough for each scone, leaving 2 inches between them.  That amounts to the idea of a drop scone, much like a drop biscuit...

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Holiday Message Dinner Placemats - design also available in cloth napkins, teapots, mugs, coffee travel mugs, aprons, serving trays, wine chillers, cocktail shakers, cocktail plates, cutting boards, cookie jars, flour and sugar canisters, dog food bowls, dog t-shirts, dog hoodies and much more! Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!

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Easy Holiday Recipe: Daydream Dessert of Cake, Ice Cream, Slow-Cooked Apple Topping

Photo: Patrick Dennis/The Advocate newspaper, Baton Rouge, Louisiana

From Denny:  This is an easy recipe to throw together when you are pressed for time or too tired to make something more elaborate.  The slow cooker crock is to the rescue.  Make this easy topping - which only takes a couple of hours to cook on Low on its own - while you prepare dinner and get the kids organized for school the next day or help with homework.

Remember strawberry shortcake every summer and how easy it is to put together in a snap?  Well, this recipe is just as easy.  While the slow cooker does its work just hop on over to the grocery store and pick up those same pre-made individual sponge cakes and your favorite vanilla ice cream.  

This simple cooked topping involves only two apples, a handful of coconut, a small handful of sliced almonds, butter and brown sugar.  Serve on your most decorative dessert plate.  Build with a foundation of an individual sponge cake, a generous dollop of vanilla ice cream and then topped with the hot apple-coconut topping.  Garnish with more almonds and sprinkle with coconut...

Plum Swirls Clasp Wallet

Check out these joyful noodle swirls trimmed out in plum for a chilled attitude!

Cookies: Coconut-Almond Macaroons

Photo:  Arthur D. Lauck/The Advocate, Baton Rouge, Louisiana

From Denny:  Raise your hand if you enjoy coconut macaroons.  Yeah, me too!  They make some stellar ones on their seasonal menu, dipped in the best dark chocolate, over at the French restaurant bistro chain, La Madeleine.  

But if you can't get ones as good as theirs locally, and the ones at the grocery store leave you yawning, well, make them yourself!  These lovely cookies are easy to make.

Yet another easy recipe from my local Louisiana newspaper, The Advocate.  They have an award-winning food section as Louisiana people love to cook and share our recipes for publication, especially when it comes to tail-gating season and the holidays...

Happy Holidays Poinsettia Greeting Cards (20 pack)

Christmas poinsettia vintage design updated in soft winter pales with Happy Holidays greeting suitable for the holiday season!

The Healing Waters: Summer Slow Cooker: Warm Chicken Pita or Lettuce Wrap

The Healing Waters: Summer Slow Cooker: Warm Chicken Pita or Lettuce Wrap: From Denny:  The beauty of slow food is you can forget about it for awhile after it gets going on the stove.  Then you are free to run a few short errands close to the house, go grocery shopping or clean around the house.

Since I'm no fan of long hours of house cleaning like it's a Saturday marathon I clean in short spurts for 10 to 15 minutes several times a day or week, depending upon how long a project takes.

I've even educated my husband how you can load the dishwasher in the amount of time it takes for commercial TV breaks to scream at you around the corner.  Fortunately, this year Congress passed a law forcing the advertisers to turn down the volume.

Chocolate Heart Nook Sleeve

Eat heart healthy, eat CHOCOLATE!

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3 Quick Awesome Chocolate Recipes for the Holidays

From Denny: The holiday season is upon us and I'm on the hunt to find easy convenient recipes for us to enjoy during the holidays. Baking should be fun - and most times fast - so we can get down to the business of savoring that chocolate bite with a cup of steaming hot tea or coffee! Who's with me on this? All together now, everyone raise their virtual hands all at once! :)

Shortbread is often a holiday tradition in Europe and America. This almond fudge topped version is a new and wonderful twist as another way to use chocolate rather than the standard dipping and coating a cookie. The Chocolate Kisses Cookie Torte is a real show-stopper in the eye candy department and perfect for the holidays. While they do require some chilling time they can easily be made a day or two ahead of your big day.

The Really Chocolate Chocolate Cake is an easy basic cake to make with all purpose flour so you don't have to jump through hoops or run to the grocery store to make it since it comes from basic ingredients. We all know who follow this blog that chocolate is one of the major food groups and is always stashed in some form in our pantries. :) All I do with all purpose flour is sift it a few times to fluff it up so the cake is lighter, similar to using cake flour. It isn't exactly the same but is close enough.

Another quick note for beginner bakers: When using eggs in any baking recipe (unless otherwise noted) the standard is to use size large eggs. Use AA grade eggs when you can find them as those are the freshest and will give the best flavor and loft to your cake.

As to vegetable oil, when combining with chocolate I go for a neutral tasting oil like canola (also called rapeseed in Europe, correct me if I'm wrong on that one) so that the chocolate shines through to be the main player in the taste game.





Almond Fudge Topped Shortbread

From: Hershey's
Ingredients:

1 cup (2 sticks) butter or margarine, softened
1/2 cup powdered sugar
1/4 teaspoon salt
1-1/4 cups all-purpose flour
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips (Ghiradelli brand is wonderful too - feel free to use your best quality chocolate available)
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1/2 teaspoon almond extract
1/2 cup sliced almonds, toasted

Directions:

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. Beat butter, powdered sugar and salt in large bowl until fluffy. Add flour; stir until well blended. With floured hands, press evenly into prepared pan.

3. Bake 20 minutes or until lightly browned. Shortly before end of baking time, melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips are melted. Remove from heat; stir in almond extract. Spread evenly over baked shortbread. Sprinkle with almonds; press down firmly. Cool.

4. Refrigerate 3 hours or until firm. Cut into bars. Store covered at room temperature. 24 to 36 bars.





Easy MINI KISSES Cookie Torte

From: Hershey's

Ingredients:

1 cup sugar
1/2 cup HERSHEY'S Cocoa
1/2 cup strong coffee
1/3 cup shortening
1/4 teaspoon ground cinnamon
1 package (11 oz.) pie crust mix
2-1/2 cups cold whipping cream
1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Brand Milk Chocolates, divided

Directions:

1. Place sugar, cocoa, coffee, shortening and cinnamon in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Continue microwaving, 30 seconds at a time, until mixture is smooth and creamy when stirred with wire whisk. Remove 3/4 cup of mixture; set aside remaining mixture.

2. Stir together pie crust mix and reserved 3/4 cup cocoa mixture, blending until smooth. Shape into ball; cut into 4 pieces. Shape into patties; wrap in plastic wrap. Freeze for 10 minutes or just until firm, but pliable.

3. Meanwhile, heat oven to 350°F. Line two cookie sheets with foil; mark two 8-inch diameter circles on each. Place one patty in center of each circle; press with fingers into marked circles. Bake 10 to 12 minutes or until almost set; cool completely on foil.

4. Gently peel foil away from cookies. In bowl with remaining cocoa mixture, pour whipping cream; beat until whipped cream consistency, about 3 minutes. Place 1 cookie on serving plate; place chocolates all around the outside edge of cookie. Place one-fourth of cream mixture in center; gently spread out to chocolates.

5. Repeat layering with remaining 3 cookies, cream mixture and chocolates, ending with cream. Place remaining chocolates all over top of torte. Cover: refrigerate 4 hours until filling has softened cookies. Refrigerate leftover torte. About 10 servings.





Really Chocolate Chocolate Cake

From: Hershey's

Ingredients:

2 cups sugar
1-3/4 cups all-purpose flour
1 cup HERSHEY'S Cocoa
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
CHOCOLATE FUDGE FROSTING (recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water. Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out almost clean and the top springs back when touched gently. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with CHOCOLATE FUDGE FROSTING. 8 to 10 servings.


CHOCOLATE FUDGE FROSTING

Ingredients:

3/4 cup (1-1/2 sticks) butter or margarine, melted
1 cup HERSHEY'S Cocoa
4 cups powdered sugar
1/2 cup milk
2 teaspoons vanilla extract

Directions:

1. Place melted butter in large mixer bowl. Add cocoa, stirring until smooth.

2. Gradually beat in powdered sugar, milk and vanilla, beating until smooth. If necessary add additional milk, 1/2 teaspoon at a time, beating until spreading consistency. About 3 cups frosting.


*** Thanks for visiting, everyone, and come back often! :) Looks like I'll have to ramp up and start posting more than twice a week on the recipes during holiday season. And chocolate food hound is on the move...

Recipe: Simple Easy Chocolate Coconut Krispies, Plus Vegan Recipe

This is a S'Mores version, cool! Image by e.marie via Flickr

From Denny: People are always searching for a recipe of a food they fondly remember from childhood - and Rice Krispie bar cookie recipes are often a favorite! When this was featured in our local newspaper recently (no photo) I just had to include it here. What's perfect about this simple easy recipe is that it's perfect for this holiday weekend of Labor Day. You can make and take it any where easily, enjoy!

From: Susan Filopowicz

Yield: 12 muffin-size or 24 minimuffin-size servings.

Ingredients:

4 Tablespoons butter

4 ounces unsweetened chocolate

1 (10-ounce) bag marshmallows

6 cups Rice Krispies cereal

2-1/2 cups shredded coconut

1 can sweetened condensed milk

1-1/2 teaspoons water

1/2 teaspoon vanilla extract

1/4 cup toasted slivered almonds

Directions:

1. Melt butter, 2 ounces unsweetened chocolate and marshmallows. Combine and add Rice Krispies and cool.

2. Spray palms of hands with cooking spray and while mixture is still warm press the mixture up to 1/2 full of the minimuffin cups or regular cupcake tins.

3. In a medium glass bowl, stir coconut with 2/3 cup sweetened condensed milk. Microwave 1 minute on high. Stir and cook 1 to 2 minutes longer. Remove and let stand for 5 to 10 minutes to cool slightly. While warm, pour over the crispy mixture to the top.

4. In a small bowl, combine the remaining 2 ounces of chocolate and 1/3 cup sweetened condensed milk and microwave for 30 seconds. Stir and microwave for 30 more seconds. Add water and vanilla and drizzle over each crispy cup and top with several slivered almonds.

***

Vegan version of Rice Krispie treats Image by Jocelyn | McAuliflower via Flickr

Now here's another version of a Rice Krispie treat, vegan style from Jocely McAuliflower @ Brownie Points Blog.

Chocolate GORP Rice Crispy Treats

GORP: Good Old Raisins and Peanuts

Lightly oil an 8″ x 8″ baking pan and set aside.

Combine in a sauce pan:

light corn syrup, 1/2 cup

light brown sugar, 1/4 cup packed

1/4 teaspoon salt

Bring to a full boil and remove from the heat.

Stir in:

peanut butter butter (or any favorite nut butter), 1 cup
(Warming the peanut butter jar in the microwave makes the 1 cup easier to scoop out.)

vanilla, 1 teaspoon

crisp puffed rice cereal, 3 cups

With oiled hands, press the mixture firmly into the buttered 8″ x 8″ pan.

Directions:

Sprinkle the top with chopped raisins and enough grated or finely chopped semi-sweet chocolate to cover the entire pan, making sure to get the chocolate in the corners, as well as thick enough to form a layer. As I was working with a large block of chocolate and free-form with the raisins, I don’t quite remember the quantities required. A four ounce chocolate bar and 1/2 cup of raisins are a good place to start.

Using a blow torch (or a brief visit to the broiler), melt out the chocolate layer to help adhere the raisins.

This cuts best before the chocolate has completely hardened.


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Recipe: Chocolate Almond Coconut Cake with Chocolate Caramel Sauce

Chocolate Almond Coconut Cake with Chocolate Caramel Sauce

From: Chef Sue Schickler of The Pitcher Inn, Warren, Vermont

Yield: 10 – 12 servings


Chocolate and Almond are the two best food groups in my world. They are such naturals to pair up! This is easy to make and a one-layer deliciously rich cake to be savored in small bites. After all, we have to save calories for the next delicious chocolate adventure!


Ingredients for Chocolate Almond Cake:
2 Tablespoons all purpose flour

½ cup plus 2 Tablespoons unsweetened cocoa powder

12 ounces almond paste

1 ¼ cups sugar

4 large eggs plus 1 large egg yolk, divided

1 cup (2 sticks) unsalted butter, softened


Ingredients for Coconut layer:

2 2/3 cups (about 8 oz.) unsweetened, grated coconut

½ cup light corn syrup

Ingredients for Chocolate Glaze:

10 ounces bittersweet chocolate, finely chipped

4 ½ Tablespoons safflower or vegetable oil


Ingredients for Chocolate Caramel Sauce:


3 ounces bittersweet chocolate, finely chopped

1 ¼ cups sugar

1/3 cup water

1 cup heavy cream


Optional: Vanilla ice cream for serving



Directions for Chocolate Almond Cake: Position rack in center of oven and preheat to 350° F. Butter bottom and sides of 9” springform pan. Line bottom with round of parchment paper and butter paper.

In medium mixing bowl, sift together four and cocoa powder; set aside.

Break almond paste into 1” chunks and place in bowl of electric mixer along with sugar and 1 whole egg.

Using paddle attachment beat on low speed until smooth. Add butter and beat on medium speed for 3-5 minutes, until light and fluffy. Add remaining whole eggs, one at a time, beating well after each addition and stopping to scrape down sides of bowl as necessary. Beat in yolk. Remove bowl from mixer stand. Using large rubber spatula, fold in cocoa powder mixture. Scrape batter into prepared pan.

Bake for 40-50 minutes, or until top of cake is firm. Cool cake in pan on wire rack for 20 minutes. Transfer cake to work surface and remove side of springform pan. Place 8” cardboard round on top of cake and place top of wire rack over cardboard. Invert entire assembly onto work surface. Remove bottom of pan and parchment paper from cake. Bottom of cake is now facing up. Allow to cool completely on wire rack.

Directions for Coconut layer: Place coconut in bowl of food processor fitted with metal chopping blade and pulse until very finely chopped. Add corn syrup and pulse until coconut is evenly moistened. Spread mixture over top of cake in even layer.

Directions for making Chocolate Glaze: Place chocolate and oil in top of double boiler over hot, not simmering, water. Melt chocolate, stirring until mixture is well combined and smooth. Set aside for 10 minutes to cool slightly.

To catch excess glaze, position jellyroll pan or mixing bowl under wire rack on which cake is set. Pour warm glaze over top of cake and use small offset metal spatula to smooth glaze evenly over entire cake. Refrigerate cake on rack until glaze is set, about 20 minutes. Transfer cake to serving platter.

Directions for making Chocolate Caramel Sauce: Melt chocolate carefully so as to not scorch it, over a double boiler on the stovetop is better than a microwave. Combine sugar and water in large heavy saucepan. Cook over medium-low heat, stirring constantly and occasionally washing down sides of pan with wet pastry brush, until sugar is dissolved. Raise heat to medium-high and continue to cook, without stirring, for 5-7 minutes, or until syrup turns golden amber in color; it may be necessary to swirl pan occasionally to evenly distribute caramel.

Immediately remove pan from heat and slowly pour in heavy cream (be careful-mixture will bubble up). Whisk until well blended and smooth. Stir in melted chocolate. Strain sauce through metal sieve into heatproof bowl. (If not using immediately, cool sauce to room temperature, then chill in covered container. When ready to serve, reheat sauce in double boiler or microwave oven.)

To serve, cut cake into 10 or 12 slices. Place each slice on dessert plate along with scoop of ice cream and drizzle of warm sauce.

The Pitcher Inn
27 Main Street
Warren, Vermont
1 – 888 – 867 - 4824

Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana