Abbey Mathews Writes~
Abbey Mathews Writes~
Abbey Mathews shares her photo of “Cherry Cheesecake Tart with Toasted Almond Coconut Crumble Topping”
and writes…”We have some very happy Dad’s around here today!”
Thank you for sharing your photo with GMG Abbey…looks yummy!
Join the GMG Cooks Club by sending us your photos of a Sista Felicia Recipe !
2 4.4oz Lindt White Chocolate bars
11/2 cups fresh blueberries
12 oz. fresh raspberries
Mini baking cups
1 melt both bars white chocolate in double boiler pan; stir until completely melted; carefully transfer “hot” melted chocolate to pastry bag fitted with Wilton #5 or #18 pastry tip *Note~ I highly recommend wearing oven mitts when fixing 1/2 teaspoon hot chocolate into cups”
2 line cookie sheet with mini baking cups; fix ½ teaspoon melted chocolate into each cup; top with 1 blueberry and 1 raspberry; drizzle white chocolate over tops; chill till ready to serve
*Note~ will keep refrigerated 24 hours
Cherry Cheesecake Tart with Toasted Almond Coconut Crumble Topping
I created this recipe over the winter, it’s beyond delicious…I promise you won’t be disappointed!
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Banana Split Scones
This morning I created this recipe for my daughter Amanda, who requested freshly baked scones for breakfast. I thought I whip up a batch using slightly overripe strawberries, and extra coconut milk leftover from another recipe. The results were great! The scones are light and fluffy, and not overly sweet. Tuck this recipe into your recipe box…strawberry season is around the corner!
For Banana Split Scones recipe details and photos click continue Read more
Fudge Brownie Bars with Salted Caramel Pretzel Crust And Chocolate Ganache Frosting
My mother and daughter Amanda are currently obsessed with all things Salted Caramel. When I spotted this bag of Salted Caramel Pretzels in snack aisle at Market Basket I immediately thought of them, and tossed a bag into my grocery cart. On my drive home from the store I began creating this recipe in my head… and as soon as the groceries were put away, I began baking. Latter that night I served my mother and family with these heavenly Fudge Brownie Bars for dessert….they were a big hit that night, and an even bigger hit this past weekend at a friends BBQ.
Click see more for Fudge Brownie Bars with Salted Caramel Pretzel Crust And Chocolate Ganache Frosting Step-by-Step recipe details and photos Read more
Banana Cupcakes with Coconut Cream Filling & Nutella Buttercream Frosting
A small container of Coconut Cream Filling used in a cake inspired me to create this Cupcake for dessert a few days after Easter, during my quest to create new recipes using leftovers and ingredients from our Easter Feast…I have to say…They are OUTSTANDING!!!!
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Don’t you just love when inspiration strikes! Last week while shopping at Scalafini Bakery I noticed one of my favorite childhood Easter treats on the shelf for sale. The creative wheels in my head started turning and latter that afternoon I surprised my nieces and their friend Karlee Lorden with this Marshmallow Peeps Easter Egg Surprise! …And for the record it took 10 guesses before the girls guessed the correct filling inside the chocolate egg! They had a great time taking turns guessing during dinner time!
Can you guess what’s inside?
Click see more for the answer and Step-by-Step recipe details… Read more
This morning I treated my morning tea friends with a freshly baked batch of my favorite Italian Chifeletti Almond Cookies. Chifeletti are perfect to serve with a hot cup of tea, coffee or espresso any time of day or night…they are simply heavenly delicious!
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Ricotta Cookies and a glass of ice cold milk is by far one of my twins most favorite after school snacks. Every time I make a trip to Joe Pace to purchase fresh ricotta they make sure I buy enough to make a batch of their favorite cookies! Today I noticed a small container of ricotta in the refrigerator left over from our St. Joseph feast last week. I decided to surprise the kids this morning and whipped up a batch for them to enjoy for breakfast. This moist cake like textured cookie is perfect to serve with a glass of milk or cup of Cappuccino, any time of day or night…They are simply heavenly, and I can guarantee they won’t last long!
If you never tasted a Ricotta Cookie…Your Missing Out on something Big!!!!
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Mark your calendar…Fat Tuesday will be celebrated on March 4th this year. Fat Tuesday is often referred to as “The Last Hurrah” marking the end of 2014 Carnival season. It’s the last day of eating sweets and rich foods before the fasting ritual of Lent season begins! King Cakes are traditionally made throughout all the days of Mardi Gras season. Every year I prepare this sweet treat for my kids, and each year we crown a new king or queen. The jeweled crown charm shown in the photos below is a charm my twins found in their very first “King Cake” given to them by my mother in-law Marsha, 12 years ago. I encourage you to whip up this sweet cake for Fat Tuesday this year, and indulge in it’s rich sweetness!
Formore photos and Mardi Gras King Cake recipe details~ …click see more
Snow Storms and cooking go hand and hand in my world!. While my family is all cozied up by the fireplace watching funny videos, I am only a room away in my own little world cooking up a storm in the kitchen concocting dishes from left over grocery supplies from the holidays! First outta the oven is Mixed Berry & Peach Cobbler…A Yummy treat on a cold winters day like this! I just love when a magically delicious recipe is developed from using a little of this and a little of that….and oops I don’t have that but I do have this!!!
Mixed Berry & Peach Cobbler
2 1/2 cups fresh or frozen blueberries
1 tablespoon lemon zest
2 cups fresh strawberries;quartered
2 cups sliced skinless peaches; cut into 1/2 inch pieces
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1/4 cup flour
2 1/2 tablespoons cornstarch
2 tablespoons softened salted butter (used to butter ramekin cups)
1/2 cup granulated sugar (see note below)
Note~ I prefer to use vanilla infused sugar, recipe on page 126 of “Gifts Of Gold In A Sicilian Kitchen With Sista Felicia, Harvest” to order copies clink link below
Crumble Topping Ingredients
1 cup flour
1/2 cup granulated sugar
1/4 cup dark brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 stick unsalted butter cut into bite-size pieces
1 packet instant apple cinnamon oatmeal
1 butter six Ramekins cups; arrange on parchment lined cookie sheet
2 place blueberries, strawberries, peaches, and lemon zest in large mixing bowl; mix well
3 add sugar, cornstarch and flour; mix well
4 spoon approximately one cup berry mixture into each prepared ramekin
5 combine first 6 ingredients of crumble topping in medium size mixing bowl; using pastry cutter, cut butter into dry ingredients until mixture is crumbly; add instant oatmeal; mix well
6 top each with crumbled mixture; bake in preheated 350° oven 40-50 minutes; or until crumble is golden and fruit mixture is bubbly
Gingerbread Muffin Tops With Mascarpone Frosting
My daughter Amanda and I have had a craving for a Gingerbread Muffin from the Gingerbread Confection Bakery chain out of town for over a week…every once in while my husband (AKA “St Barry”) will surprises us with a box of muffins from this yummy bakery located near his work. Yesterday, while doing some after Christmas shopping with my kids, I spotted a muffin top pan on clearance for $9.99 at Marshalls…there was no way I was leaving the store without it. For the reminder of the day my mission was to get home and whip up a batch of our favorite muffins and cure our carving!
1 stick salted butter
½ cup dark brown sugar
1 large egg
1 teaspoon vanilla bean paste
1/2 cup buttermilk
1/2 cup molasses
1 1/3 cup flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/4 teaspoon ground cardamom
1 six section muffin top pan
Mascarpone Frosting Ingredients
4 ounces cream cheese
8 ounces mascarpone cheese
4 tablespoons salted butter softened
3 cups confectioners’ sugar; (plus 1/4 cup for final dusting)
2 tablespoons buttermilk
2 tablespoons fresh lemon juice
1 large pastry bag & decorative frosting tip
1 combine butter and brown sugar in bowl of stand mixer fitted with paddle attachment; on medium speed, cream butter and sugar two minutes or until fluffy
2 add egg, buttermilk , vanilla bean paste, and molasses; mix on low speed until all ingredients come together (mixture will be wet & lumpy)
3 in separate mixing bowl, sift all dry ingredients together
4 add dry ingredients to wet ingredients in bowl of stand mixer; mix on low speed until thick batter is formed
4 lightly spray muffin top pan with cooking spray
5 fill each muffin section with 2/3 cup batter
6 in preheated 350° oven bake 15 minutes or until cake tester is inserted and removed cleanly
7 cool 10 minutes on wire rack before frosting
1 place all frosting ingredients in bowl of stand mixer fitted with paddle attachment
2 mix on low speed until frosting begins to form and confectioners sugar is incorporated; increase mixer speed to medium; beat mixture until smooth and creamy
3 transfer creamy frosting to large pastry bag fitted with a decorative frosting tip (I like to use my Wilton 6B tip); pipe frosting in center of each muffin top
4 finish with light dusting of confectioners’ sugar
Yields 6 Muffin Tops
Cranberry Orange Torte
¾ cup salted butter softened
1½ cups granulated sugar, plus ¼ cup
1 12oz. bag fresh cranberries
1 cup flour
2 large eggs
1 cup roughly chopped walnuts
1 teaspoon of fresh orange rind
1 teaspoon pure vanilla extract
1 teaspoon orange extract
Step by Step
1 Combine butter and sugar in bowl of stand mixer, beat on medium high speed 3 minutes until fluffy
2 Add flour, eggs, nuts, orange rind, and extracts; mix 1 minute on low speed
3 Place cranberries in colander; rinse under cold water; strain; sprinkle 1/4 cup sugar over cranberries; toss to coat all cranberries evenly with sugar
4 Using rubber spatula fold sugared cranberries evenly into batter
5 Prepare two 9 inch glass pie plates with bakers joy cooking spray
6 Divide batter into two equal halves
7 Spread each batter half into one prepared pie plate
8 In preheated 350 degree oven bake 1 hour; cool 15 minutes
9 Serve with Vanilla Bean ice cream or sweetened whipped cream
Makes 2 Torts
Crumble Topping Ingredients
2 ½ cups flour
1 ¼ cup granulated sugar
1 ½ stick cold unsalted butter cut into bite size pieces
½ teaspoon kosher salt
¼ teaspoon each cardamom, cinnamon, nutmeg, and allspice
1 teaspoon apple pie spice
Crumble Step by Step
1. In medium mixing bowl, combine all crumble ingredients
2. Using pastry cutter, work butter into dry ingredients until crumbly dry texture is achieved; reserve
Caramel Sauce Ingredients
12 Gala Apples
2 cup granulated sugar
2 stick unsalted butter, plus 1 tablespoon
2 teaspoon vanilla bean paste
4 tablespoon dark molasses
Step By Step
1. Using 1 tablespoon butter grease13x9x2 glass baking dish, set aside
2. Peel, core and slice apples 1/8 inch thickness; reserve in mixing bowl
3. Combine sugar, butter, vanilla bean paste, and molasses in medium sauce pan
4. Warm over low heat until sugar and butter completely dissolve and mixture is bubbling, boil 5-7 minutes
5. Pour over reserve apples; mix well; transfer to prepared buttered baking dish
6. Arrange reserved crumble mixture evenly over apples
3. In preheated 375 degree oven, bake 35 minutes or until apples are fork tender
4. Cool 10 minutes; serve with whipped cream, or ice cream
Last night’s players were Brian King, Randy Black, TMax, Christine Baze, Qwill (Jesse Ciarmataro) Bradley Royds, sitting in for Ken Cleveland (who hurt his hand and could not play) and ending the evening Jake Pardee.
What a pleasure to hear all the originals they had to share. Next week singer songwriters are Annette Dion, Ken Cleveland, T Max, AnnMarie Shimanoski, Andy Pratt, Bradley Royds and Joe Wilkins.
Did I mention Giuseppe’s has the best chocolate espresso mousse ever! Best atmosphere, great food and excellent service.
Check em out > http://www.giuseppesma.com/
I’m generally not a buffet fan. If you ever go to Vegas though, skip all the other Buffets and go to the one at Wynn. Thanks to the Rabbit for this pic.
Although all the seafood dishes are amazing at The Topside Grill, this dessert is worth going in for alone.
A nice after dinner drink or coffee and this and trust me you’ll be in heaven.