Tag Archives: Dessert recipes

Sweet & Tart Raspberry Lemonades

No, I didn’t fall in a hole……I have just been a little more wacky busy than normal lately and I promise I will make it up to you with some great recipes and some new Inspired Cooking shows!

Here is a recipe I created for a contest that is sponsored by Paula Deen and Philadelphia Cream Cheese.  Because it is a contest, there is some product promotion (so please excuse that as it is not my regular m.o.) and enjoy the recipe and the video!

And here is the recipe–these are perfect for a party this weekend!

Looking for a delicious, gorgeous and crowd pleasing dessert in a few easy steps? Grab the Philly Cream cheese and get started! These little pink cuties will be a hit at any event from the PTO bake sale to your best friend’s baby shower and a breeze to make. Enjoy!

* Prep time: 10 minutes
* |
* Cook time: 25 minutes
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* Total time: 35 minutes
* |
* Servings: 24

* 1 17.5 oz package sugar cookie mix
* 1 stick salted butter, melted
* 1 cup(s) of plus one tablespoon frozen pink lemonade concentrate, defrosted
* 2 tbsp. of cornstarch
* 2 8 oz. packages Philadelphia Cream Cheese, softened
* 1 large egg yolk
* 1 cup(s) of plus one tablespoon granulated sugar
* 1 -3 drops liquid red food coloring
* 1/2 cup(s) of seedless raspberry preserves
* 48 fresh raspberries
* 24 small mint leaves

Steps

1. Position oven rack in the center of the oven. Preheat oven to 350 degrees F.
2. Place a paper baking cup in each of 24 regular sized muffin cups.
3. In the bowl of a food processor fitted with the metal blade or with an electric mixer in a large bowl, process or beat sugar cookie mix and melted butter until a dough forms, scraping sides of bowl as necessary.
4. Place a heaping tablespoon of dough mixture in to prepared muffin cups and press lightly to cover bottom of liner.
5. Bake in preheated oven for 5 minutes.
6. In the meantime, in a small bowl, whisk together lemonade concentrate and cornstarch until smooth and set aside.
7. Add softened Philadelphia Cream Cheese, egg yolk, granulated sugar and pink lemonade concentrate mixture to bowl and process or beat until smooth and creamy.
8. Add desired amount of food coloring and process again until completely combined.
9. Place one teaspoon of raspberry preserves in the center of each of the partially baked cookie crusts.
10. Using a quarter cup measure, scoop 3 tablespoons of cream cheese mixture in to each of the prepared muffin cups to cover raspberry preserves.
11. Bake for 18 to 20 minutes until centers are set. Remove from oven and place in refrigerator immediately to cool for 20 minutes.
12. After 20-30 minutes (or as soon as cool), remove from and top with two fresh raspberries and one mint leaf in the center and enjoy!

Stuffed Crust Chocolate Coconut Cream Pie

I am often asked to make a donation to a worthy cause and if I can possibly do it, I do.  I don’t have money to give but what I do have is dessert!  At last years Essex PTO auction, I donated desserts/baked goods once a month for a year.  Well, a wonderful Essex family paid $250.00 for this service and are collecting  three months worth today, Thanksgiving morning!

PS–the Essex PTO auction is in full swing right now.  I am offering the same desserts for a year deal again!  Here is the link:   http://essex.schoolauction.net/2009/.  Check out some of the great items we have up for auction and get some holiday shopping done while supporting a great cause at the same time!

And here is the direct link to my donation–it is only at $95.00 right now–a BARGAIN so bid now!

https://essex.schoolauction.net/2009/online_auction/show/241

By the way, this pie won 2nd place in the Pillsbury Refrigerated Pie Crust baking contest at Topsfield Fair in ’08.

Here is item #1 for today.  Two and three are coming next–we got three months behind over the summer so they are catching up today!

And here is the recipe!

Stuffed Crust Chocolate Almond Coconut Cream Pie

For the brickle filling and crust:
½ cup sugar
5 tablespoons butter
½ cup toasted finely chopped slivered almonds
1-15 oz package refrigerated pie crust

Line baking sheet with aluminum foil.
In a medium saucepan, combine sugar, butter and almonds.  Place over medium high heat and cook, stirring constantly until the bubbling mixture turns golden brown, about 5 minutes.  Pour onto prepared sheet and spread out thinly.  Allow to cool completely.  When cool, break into large pieces and chop coarsely in food processor.  Purchased almond brittle (brickle) may be substituted for convenience.

Preheat oven to 400 degrees F.  Place one Pillsbury Refrigerate Pie Crust into a 9” pie plate.  Pour 1 1/3 cup processed brickle crumbs into the prepared crust.  Press a layer of crumbs into sides of crust, leaving about ½ inch from the edge of the pie plate crumb free.  Spread out remaining brickle to cover the bottom of the pie crust.

Unroll second crust; place on top of filled crust and pat together gently. Seal edges of crusts together and flute. Fit a second empty pie plate or pie weights on top of the filled crust and put in oven.

Bake filled crust for 15 minutes. Carefully remove top pie plate or pie weights and prick crust sides and bottom every inch with fork, piercing only the top crust.  Bake again uncovered about 15-18 minutes longer or until entire crust is light golden brown. If edge is browning too quickly, cover edge of pie crust with aluminum foil if necessary while baking.  Cool completely on a wire rack before filling.

For the filling:

2 ½ cups heavy cream, divided
½ cup half and half
1 ½ cup coconut milk
¼ teaspoon coconut extract (optional)
¼ cup cocoa powder
1/3 cup cornstarch
¾ cup granulated sugar
2 large eggs plus one egg yolk, lightly beaten
½ teaspoon vanilla extract
¼ teaspoon salt
¼ semisweet chocolate, finely chopped
¾ cup sweetened flaked coconut, toasted, divided
3 tablespoons slivered almonds
2-3 tablespoons confectioner’s sugar, to taste

In a large microwave safe bowl, whisk together 1 cup heavy cream, half and half, coconut milk, coconut extract, cocoa powder and cornstarch.  Stir in sugar, eggs, vanilla extract and salt.

In the microwave on 100% power, cook custard mixture for 11-13 minutes, depending on the strength of your microwave, pausing the cooking process to stir the custard at the end of each minute.  Continue cooking custard until thickened.  When thickened, stir in chopped semisweet chocolate and stir to combine.  Pausing to stir and check custards progress each minute is crucial as microwave power varies widely.

Remove one cup hot custard and spread it on the bottom of the cooled pie shell.  Sprinkle the custard with ¼ cup coconut.  Spread one more cup of custard on op of the layer of coconut.  Repeat chocolate layer but reserve the remaining ¼ cup of coconut for the topping.

Cover pie with plastic wrap and refrigerate for at least 2 hours or until ready to use.

Before serving, whip the remaining heavy cream with desired amount of confectioner’s sugar and spread over pie, using a pastry bag for decorative accents if desired.  Sprinkle remaining ¼ cup of toasted coconut over whipped cream and almonds over the coconut and serve.  Pipe a decorative edge on the top of the pie with some of the whipped cream if desired.  Purchased whipped cream may be substituted for convenience.  Serves 8.  Enjoy!