Recipes: Dessert

October 22, 2012

Cider A La Mode

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I love apple season and getting to have fresh-pressed cider is just an added bonus. The other night I was thinking about how much I wanted some apple pie but I wanted it RIGHT then. And since pie takes a while, I started thinking about what I could make instead. Cider. Spiced Cider. Hmmmm, could I add a dollop of ice cream and make it a Cider A La Mode? YES! And this little treat was born.

Ingredients:

1 cup fresh-pressed cider

1 teaspoon granulated sugar (optional)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 scoop vanilla ice cream (you can use your favorite non-dairy variety to make it vegan)

Heat cider, then stir in sugar, cinnamon, and nutmeg. Add ice cream and drink right away.

Please note, this isn't a mulled cider. This is a quick-fix kind of treat. The longer you heat cider with spices, the more intense the spice flavor becomes. If you are going to do this as a mulled cider, you'll want to experiment with the spices to suit your taste. Also, if you ever make mulled cider, I'd recommend using a cinnamon stick rather than ground cinnamon because it gives a great flavor without the powdery consistency of the ground cinnamon.

If you want to make more than one cup, just double or triple ingredients as needed.

IMG_3444Sources:

Glass mug: TJ Maxx

Handmade kitchen cloth: Katelyn Foutch

Ice cream scoop: Beam & Anchor

August 02, 2012

The Best Homemade Ice-Cream

Homemade ice-cream is one of the dreamiest parts of summer. Just ask Lucas. He loves Huckleberry.

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Homemade ice-cream wins my boys over every time.

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You can find my recipes on Country Living's website here.

You can also read my reviews of many different ice-cream makers on the Country Living site as well. Click here for the reviews.

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Happy summer! Happy treats!

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Images of The Farm Chicks homemade ice-cream by Ray Kachatorian, via Country Living Magazine.

February 07, 2012

Chocolate Raspberry Creamcakes

The Farm Chicks Website has moved. You can find all of my sweets recipes here.

October 11, 2011

Spiced Pumpkin Sippers

Cooler autumn weather calls for warm cupfuls of deliciousness. These sippers incorporate what's best about the season - pumpkin and pie-like spices. And yes, they're beyond delicious!

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Spiced Pumpkin Sippers

4 cups whole milk

1 cup canned pumpkin puree

1/2 cup brown sugar, packed

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Add all ingredients to a saucepan and whisk together over medium heat. Whisk occasionally until hot. Ladle into mugs. Optional: Drizzle with whipped cream that has been softly whipped and sprinkle with ground nutmeg.

Serve hot.

Tips:

If you prefer a less sweet drink, you can reduce the sugar by half.

These sippers are a great drink to serve to guests. To ease the work at party time, prepare the recipe in advance and refrigerate until ready to use.

Keep a crockpot full of the mixture to serve warm throughout your gathering.

Or, drink it one cupful at a time, simply reheating in the microwave.

Y-U-M !

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August 01, 2011

Chocolate Dipped Anything

It's always good to have a back-up dessert option for those times friends stop by or you just want to create a wonderful treat in no time flat. Chocolate Dipped Anything is a favorite of mine. I know, I had you at chocolate, right? And to make it even better, why not sprinkle it up? With sprinkles, of course.

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Here's all you need:

Chocolate Chips

Vegetable Oil

Fruit or cookies for dipping

Combine chocolate chips and oil together in a small vessel such as a small measuring cup or bowl. (Something that is a bit more narrow than a standard cereal bowl, yet large enough for you to dip into, as this makes the chocolate go further). I use about 1/2 teaspoon of oil to 1 cup of chocolate chips.

Microwave at 30 second intervals, stirring after each, until oil and chocolate are combined and the mixture is melted and smooth.

Dip fruit/cookies into the chocolate, followed by a dip into a bowl of sprinkles (you can skip the sprinkles if you'd prefer) and place onto a sheet of tin foil or waxed paper.

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Allow to sit and harden (you can speed this up by placing them in the fridge for about 15 minutes). Once chocolate has set, transfer to a serving platter and serve.

Ooh-la-la!

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Tips:

I like to do serve a mixture of dipped, un-dipped, some sprinkled, and some not, so there are choices for everyone's tastes.

Tiny bunches of grapes are a favorite of mine for dipping, and are an unexpected twist to the traditional strawberry.

I prefer to use semi-sweet chocolate chips, but milk chocolate and white chocolate are delicious too.

Make sure fruit is completely dry before dipping. Water and chocolate don't mix, and the water will make the chocolate become instantly lumpy and unusable.

I always keep large jars of different sprinkles on hand. I buy mine from Bake it Pretty.

July 14, 2011

Strawberry Fool

Greetings from the countryside of Dayton, Washington!

Colin and I just enjoyed one of the most memorable dinners ever. (I'll be writing about it next week).

And good news! We enjoyed "Strawberry Fool" for dessert. In honor of Strawberry Week, I thought I'd share the concept of the dessert with you here, and how you can re-create it at home.

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Please don't roll your eyes when I tell you this...

This is a very simple dish!

And elegant? YES!

To create, quarter fresh strawberries and gently stir in granulated sugar (add sugar to taste). Let sit at room temperature for 20-30 minutes, until the strawberries begin to release their juices. Combine strawberry mixture with heavy whipping cream and taste to ensure the mixture is suitably sweetened for a dessert. Beat until cream is stiff.

Scoop beaten strawberry cream mixture onto a chilled platter, top with chocolate cookie wafers and fresh raspberries. Drizzle with sweetened, unwhipped, heavy cream and embellish with thinly sliced fresh mint. Serve immediately.

If you want to get really fancy (and create more work for yourself), drizzle with Creme Anglaise, instead of the sweetened, unwhipped, heavy cream.

And how many times in your life have you gotten to announce that you're serving "Strawberry Fool" for dessert? Yeah, me too.

xo, from Dayton

P.S. Nabisco Famous Chocolate Wafers are readily area where I live, however, if they're not in your area, the next best substitute (but a pain in the neck) would be Oreo cookies with the filling removed.

February 02, 2011

Brownie Bites

The Farm Chicks Website has moved. You can find the Brownie Bites post here.

January 14, 2011

Donut Bites with Jam & Cream

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December 15, 2010

Gingerbread Eggnog Ice-Cream Sandwiches

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November 22, 2010

Serena's No Bake Pumpkin CheeseCAKE

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November 17, 2010

Caramel Banana Hazelnut Pie

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July 09, 2010

Strawberry Shortcakes

The Farm Chicks Website has moved. You can find all of my sweets recipes here.

April 28, 2010

Grandma's Rhubarb Crunch

The Farm Chicks Website has moved. The recipe you're looking for can be found here.

February 12, 2010

Quadruple Chocolate Mousse Cake

The Farm Chicks Website has moved. You can find all of my sweets recipes here.

January 25, 2010

Sweetie Pies

The Farm Chicks Website has moved. You can find my Sweetie Pies recipe here.

September 25, 2009

Applesauce Donuts

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April 07, 2009

Crepes with Honey Mascarpone & Strawberries

My family loves these crepes served for dessert, but they would also make a spectacular breakfast treat.  The subtle infusion of flavor from the orange zest really makes them special.

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Ingredients

  • 1 egg
  • 3/4 cups milk
  • 1/2 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon oil
  • 1 teaspoon grated orange zest
  • pinch salt

Directions

 
  Combine all ingredients in a batter bowl or large measuring cup with a spout for pouring. Whisk well, until all ingredients are very well combined. Heat a 6" frying pan to medium-high heat. Lightly spray (only necessary before the first crepe) the pan with cooking oil and pour in enough batter to make a 6" crepe (about 3 tablespoons of batter). Tilt pan all around to spread out batter really thin. Once crepe is browned, (about 15-20 seconds) flip over and lightly brown other side (about 10 seconds). Remove crepe from pan and set on a piece of parchment paper. Continue cooking crepes and stacking on top of each other until all the batter is used up. (You should have about 8 crepes). Don't worry if the crepes tear or don't look perfect. Once they're assembled and folded up, no-one will ever notice.

Honey Mascarpone:
8 ounces mascarpone*
1 teaspoon vanilla extract
2 tablespoons honey
Add all ingredients to a small bowl and whisk together until smooth and creamy. *Mascarpone is a soft Italian cheese, somewhat similar to cream cheese, and is available in most grocery stores (commonly in the dairy, cheese, or deli sections) and specialty Italian markets.

Strawberries:
1 pound of fresh strawberries, rinsed and sliced

Assemble crepes by spreading desired amount of Honey Mascarpone and sprinkling strawberries onto each crepe. Fold into fourths, dust with powdered sugar (if desired) and enjoy!
 

November 10, 2008

Lemon Curd

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This deliciously tart, thick cream is traditionally used as a spread for scones, but is just as tasty in a tart or topped with fresh berries.

Ingredients

  • 2 eggs
  • 2 egg yolks
  • 1/2 cup granulated sugar
  • 1/2 cup fresh lemon juice
  • zest of 1 lemon
  • 6 tablespoons butter (cut into pieces)

Directions

 
  Whisk eggs, yolks, and sugar in a small saucepan until smooth. Add lemon juice, zest and butter. Cook over medium heat, stirring constantly, until butter melts, about 5 minutes. Reduce heat to medium-low, continue cooking and stirring until curd is thick enough to coat the back of a spoon, about 5 minutes. Curd should be thick. Pour through a strainer into a chilled bowl. Keeps up to a week in the refrigerator.


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