Searching for a 'lite' dessert this Summer that will still provide a sense decadence but, not leave you wobbling away from the table? This is IT! This entire dessert can be fashioned to your liking! Tone it down using sugar-free, fat-free pudding, you can omit the whip cream or not (I prefer to add it in because I love the mousse texture/taste) you can use carob chips to melt and drizzle over top instead of melted chocolate or leave off entirely and sprinkle heart-healthy nuts over top...fresh berries are best in this but, I also like using up my homemade preserves... and you can mix the berries up too! my favorite combination is raspberry, blueberry, blackberry! Today I assembled some strawberry minis using fresh berries. This dessert is easy to make and a showstopper every time! I've been making these for some time now and each and every flavor combination has been a hit with my guests - the most unusual being lime pudding with pineapple and kiwi fruit dusted with coconut. Oh man! that one I need to make again! ~Enjoy! Diane
{Mini} Strawberry Napoleons Napoleon Filling/Assembly: 1 Puff Pastry Sheet 3 oz Vanilla Pudding, instant 1 Cup Milk 2 Cups fresh fruit, cut up 1 Cup Chocolate Chips, melted Whipped Cream: 1 Cup Heavy Whipping Cream *cold 2 Tbs Powdered Sugar 1/2 tsp Vanilla Bean Paste (or extract) Directions: Preheat oven to 400 Chill Mixing Bowl and Beater/Whisk in fridge for at least 15 mins. First, you are going to take one sheet of puff pastry and lay out on a parchment lined baking sheet, cut the pastry into 3 equal strips, then cut each strip into 4 smaller pieces. Bake according to directions until golden brown (usually 400 degrees for 15 minutes) Let the pastry squares cool about 10 minutes and then carefully slice each into two (separating the tops and bottoms from each other) You will have 24 squares now to work with, each layer takes 3 pieces: making 8 napoleons total. I do make sure to set aside 8 "tops" to top as the final top layers. Next, you want to make your pudding and store in refrigerator. I use vanilla instant pudding (3oz) and mix with only 1 cup of milk. Vanilla works best with all berries that you would want to use but, even here you can use a pudding that you might like that may be different (think of lime pudding with kiwi fruit napoleons! or even chocolate pudding with bananas!) Since you are making more of a mousse then a pudding, you need to make some fresh whipped cream to fold into pudding - don't worry, it's super easy to do (and you can always skip this step and use store bought as well.) Take chilled mixing bowl/whisk from fridge and pour in heavy whipping cream and start mixer, let whisk/beat for 2-3 minutes before adding in powdered sugar and vanilla, continue to mix on med-high speed (not too high - you don't want splattering) Most whipped cream takes time to turn from a liquid state into a semi-solid of soft peaks, usually 6-10 minutes. Keep a watchful eye as over-whipping can turn your whipped cream into a grainy looking mixture (if that happens add a bit more whipping cream to bowl and lightly whip in until graininess is gone (1-2 Tbs should do it.) Fold your whipped cream into your pudding very gently and keep refrigerated until ready to assemble final dessert. Lay 8 "bottom" pieces of puff pastry on a plate, dollop with approx 2 Tbs pudding mousse, and 1-2 tbs of fresh fruit, followed by another layer of pastry. repeat filling again with mousse and fruit, and finish by topping with a "top" of pastry. sprinkle all with a light dusting of powdered sugar and drizzle of hot, melted chocolate (I microwave my chocolate chips until melted and use a fork to drizzle over each finished napoleon.) and remember - you can use homemade preserves in place of fresh berries or even in addition to fresh berries in each layer. It's another great way to use your Canning into Cooking at Home Enjoy! Diane Recipe Adapted from: Phyllis Photos by: Diane Baker for Canning and Cooking at Home
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Rustic Apple Galette Ingredients: 1 Package of Frozen Phyllo Dough *or make your own from scratch see below. 1 1/2 pounds apples, peeled, cored, cut into 1/8-inch-thick slices 2 Tbs White Sugar 1 teaspoon finely grated lemon peel 1 Tbs Maple Syrup 2 Tbs Brown Sugar 1/4 cup apricot preserves Whole milk From Scratch Dough: 1 3/4 cups all purpose flour 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes 2 tablespoons (or more) ice water Dough: Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 2 days ahead. Keep dough chilled. Soften slightly at room temperature before rolling out. Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill 15 minutes. Galette: Preheat oven to 450°F. Combine apple slices, maple syrup, 2 Tbs brown sugar, and lemon peel in medium bowl; toss to blend. Spread preserves over crust, leaving 1 1/2-inch plain border. Arrange apple slices in concentric circles atop preserves, overlapping slightly. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Brush crust with milk. Sprinkle crust edges and apples with remaining 2 tablespoons white sugar. Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 30 minutes longer. Remove from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature. Adapted from: Bon Appetit/Hill Photo by: Diane Baker for Canning and Cooking at Home Pumpkin Cake with Cream Cheese Frosting
Ingredients: For the Pumpkin Bars/Cake: 4 eggs 1 2/3 cups granulated sugar 1 cup vegetable oil 15-ounce can pumpkin 2 cups sifted all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon a dash of nutmeg 1 teaspoon salt 1 teaspoon baking soda For the Cream Cheese Frosting: 8-ounce package cream cheese, softened 1/2 cup butter or margarine, softened 2 cups sifted confectioners' sugar 1 teaspoon vanilla extract Directions: Preheat the oven to 350 degrees F. Grease a 13 by 9-inch baking pan. In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy. In a large bowl whisk together the flour, baking powder, cinnamon, nutmeg, salt and baking soda. Hand mix the dry ingredients into the pumpkin mixture until just combined. Do not overmix. Spread the batter into the prepared 13 by 9-inch baking pan. Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean. Transfer to a wire rack and allow to cool completely. In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin cake an cut into bars. Refrigerate any leftovers. Recipe adapted from: SweetPeas Kitchen Photos by: Diane Baker for Canning and Cooking at Home One of the easier baked goods that looks like its complicated but, couldn't be easier - or tastier!! I love making apple and peach galettes (and use my jams with them too!) ...these desserts always get the "ooohs and aahhhs" Enjoy! Diane Fresh Peach Galette Ingredients: 1 Package of Frozen Phyllo Dough *or make your own from scratch see below. 1 1/2 pounds peaches, cleaned & pitted, cut into 1/8-inch-thick slices (approx 2 large peaches) 1 teaspoon finely grated lemon peel or 1 tsp lemon juice 1 Tbs Maple Syrup *optional 4 Tbs Brown Sugar *divided 1/4 cup apricot/vanilla bean jam (or store bought preserves) 1 tsp cinnamon 1 tsp nutmeg whole milk From Scratch Dough: 1 3/4 cups all purpose flour 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes 2 tablespoons (or more) ice water Dough: Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 2 days ahead. Keep dough chilled. Soften slightly at room temperature before rolling out. Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill 15 minutes. Galette: Preheat oven to 450°F. Combine peach slices, *maple syrup, 2 Tbs brown sugar, and lemon peel in medium bowl; toss to blend. Spread preserves over crust, leaving 1 1/2-inch plain border. Arrange peach slices in concentric circles atop preserves, overlapping slightly. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Brush crust with milk. Sprinkle crust edges and peaches with remaining 2 tablespoons brown sugar. Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 20 minutes longer. Remove from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature. Adapted from: Bon Appetit/Hill Photo by: Diane Baker for Canning and Cooking at Home |