Raspberry Fool

Raspberry Fool
By Erin at Dinners, Dishes and Desserts


1 1/2 cups heavy cream
1/4 cup powdered sugar
1 tsp vanilla
1 pint raspberries


Using an electric mixer whip the heavy cream over med high until you get soft peaks.  Mix in powdered sugar and vanilla.  Do not over mix or it will curdle and turn to butter. 


Place all but a few raspberries in a food processor.  Puree until almost smooth.  You don't want soup, but you don't want huge chunks either. 


Fold the raspberries into the cream.  Serve in a glass, and top with the reserved raspberries. 

Spinach Artichoke Dip

Spinach Artichoke Dip
Adapted from Food Network
By Erin at Dinners, Dishes and Desserts

1 package Frozen Creamed Spinach, cooked as directed on package
1 small jar artichoke hearts, chopped
8 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Place cooked spinach in a bowl.  Add in all the other ingredients, and stir until well blended.  Best served warm.  You can place in a small crock pot on warm or low for a party.. 

Flourless Nutella Cake

Flourless Nutella Cake

From Ilke’s Kitchen

By Erin at Dinners, Dishes and Desserts

Cake

6 eggs (separated)

¼ tsp salt

1 stick of butter (softened)

400 g of Nutella

1 tablespoon rum, Frangelico or water (I used Water)

100 g ground hazelnuts (I only had almonds, so that is what I used)

100 g melted dark chocolate

Beat the egg whites and salt until it forms stiff peaks. Around 2 minutes or so.Beat Nutella and softened butter in a different bowl until it combines. Add the rest of the ingredients (including the egg yolks) except melted chocolate and the egg whites.

Once everything is well mixed, stir the melted chocolate in and fold the egg whites into the mixture gently.

Pour the batter into a 9-inch springform pan (lined with parchment paper and greased) and cook in a preheated 350 degree oven for about 45 minutes. When the cake is done, you will see that the cake will separate from the pan.

Unmold, cool the cake and get the icing ready.

Icing

75 ml heavy whipping

125 g dark chocolate

1 tablespoon rum, Frangelico or water (I used Water)

100g Hazelnuts, toasted and Chopped or 1 pint Raspberries

Mix the heavy cream, chocolate and your choice of liquid in a pan on the stovetop. Heat on moderate setting until the chocolate melts.

Turn off the stove as soon as the chocolate melts, and start whisking until the mixture thickens.   I added 4 Tbls powdered sugar at this point because it was too dark for me.  Still did not end up all that sweet. 

Spread/pour the thickened chocolate mixture over the cake.

Decorate with chopped toasted hazelnuts or raspberries

Peanut Butter Chocolate Chip Muffins

Peanut Butter Chocolate Chip Muffins
By Erin at Dinners, Dishes and Desserts

2 cups all purpose flour
1 1/2 teaspoons salt
1 tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup peanut butter
1/3 cup vegetable oil
1 cup chocolate chips


Heat oven to 375. Spray muffin pan with no stick spray.

Stir together flour, salt, baking powder, and chocolate chips in a large bowl. Combine milk, eggs, sugar, peanut butter and oil in a separate bowl; combine ingredients until just moistened. Do not over beat.

Fill 18 muffin tins.  Top with a few extra chocolate chips.  Bake for 14 minutes.  Enjoy!

Garden Fresh Salsa

Garden Fresh Salsa
By Erin at Dinners, Dishes and Desserts


2 or 3 medium size tomatoes (I like Roma's)
1/4 med size onion
4 sprigs cilantro
2 cloves garlic
1 tsp garlic salt
2 Tbls lemon juice
1 jalapeno


Use a food processor to mix everything but the tomatoes.  Get it to a nice fine consistency.  Add in tomatoes, and pulse a couple times.  Leave slightly chunky.

Fougasse Stuffed with Roasted Red Peppers

Fougasse Stuffed with Roasted Red Pepper
From Artisan Bread in Five Minutes a Day
By Erin at Dinners, Dishes and Desserts

1 pound Olive Oil Dough
1 Medium red bell pepper (or jarred roasted red pepper, drained)
Coarse Salt
1/4 tsp thyme (I didn't have any, used rosemary)
Olive Oil
Whole wheat flour (for dusting, other flour would work too)

If you are using a whole bell pepper, roast it under the broiler or on top of your gas stove.  Put it in a bowl, and cover with plastic wrap for 10 minutes.  Peel the skin away.  Slice into strips.

Preheat oven to 450 degrees, with baking stone in the oven.  Place a broiler pan near the bottom of the oven.

Dust the surface of the refrigerated dough with flour.  Cut off a 1 pound piece.  Dust the piece with more flour and shape into a ball, stretching the dough around the bottom on all 4 sides.

Using a rolling pin, form a large flat round about 1/8 in thick.  Add more flour than normal, when you are going to cut slits, so the dough doesn't close immediately.  Place the dough on a pizza peel (or flat cookie sheet) covered in whole wheat flour.

Cut the slits into the circle of the dough, only on one half.  You made need to add more flour if it is sticky.  Spread open the holes a little using your fingers.  Please the red pepper strips on the other half of your dough, leaving a 1 inch border.  Dampen the dough edge, fold the slitted side over to cover the peppers.  Pinch to seal.  Brush the loaf with olive oil.

Slide the fougasse onto the hot stone.  Pour 1 cup hot water into the broiler tray.  Bake for 25 minutes, or until golden brown.

Allow to cool, then slice or break into pieces to serve.

S'Mores Bars

S'mores Bars
By Erin at Dinners, Dishes and Desserts

1 1/2 cups Graham Crackers (1 sleeve), crushed
1/3 cup butter, melted
1/4 cup sugar
1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 tsp salt
1 tsp baking soda
1 1/4 cup mini marshmallows
1 bag chocolate chipss
3 Hershey Bars

Preheat oven to 350 degrees.

Mix together the graham cracker crumbs, melted butter, and sugar.  Press into the bottom of a 13x9 in pan.  Bake for 7 minutes.  Allow to cool slightly.

Cream butter, shortening, sugar and brown sugar together.  Blend in eggs and vanilla.  Stir in flour, salt and baking soda.  By hand mix in the chocolate chips and marshmallows.

Spread over the graham cracker crust.  Bake for 10 minutes.  Top with broken pieces of Hershey Bars.  Return to oven and bake for 15 more minutes.  Remove and allow to cool before cutting.  Enjoy!