Category Archives: Desserts
Did I just say Dessert Nachos? Indeed! There’s this awesome little restaurant my friends and I used to go to all the time called Tres Pesos. I know the name doesn’t sound German, but that’s where it was, I promise. It’s this awesome Mexican restaurant on a corner of Niederwerrner Strasse. They have some amazing food, but what my friends and I loved the most, was making a quick lunch stop on a hot summer day for their dessert nachos. This place made their own tortilla chips which were super large, dusted in cinnamon and sugar, topped with ice cream and drizzled with caramel sauce. It was A-mazing!
So, with the weather warming, I thought to myself, why not relive a little of that experience and bring some of my favorite German Mexican restaurant home to California. If that makes any sense. Hahaha. Here’s how I did it.
Start with my recipe for Sweet or Salty Tortilla Chips. Here’s a quick refresher:
- Cut corn tortillas in quarters.
- Fry in oil heated to 360˚ F.
- Remove and sprinkle with cinnamon and sugar. You may want to use more cinnamon than sugar to bring out the sweetness for this dessert.
**Note** I don’t recommend making these chips days ahead of time. I’ve made these a couple days before and put them in an airtight container and they were slightly stale. Not horribly, though, so you may be able to get away with a day ahead of time. You will definitely be okay making them earlier in the day and storing them in a plastic bag.
So, that took all of, maybe, 10 minutes. When you’re ready to serve, layer your dessert just like nachos!
Use whatever ice cream and toppings you like. Here, I used some Strawberry Buttermilk Sherbet I’d been experimenting with.
Lay your chips on the bottom, as many as you like, depending on how many you’re serving. Top with your ice cream. It looks wonderful when it’s filled up with a variety of ice creams, but there are only two of us. You can make it a sundae by crumbling brownies over the chips, then topping with ice cream, or using fruit pieces like sliced bananas, kiwi, strawberries, mango, pineapple, etc, to top your ice cream. Then, you don’t feel so bad about eating it.
I chose to keep it simple by drizzling some of my homemade caramel sauce around and over the top. There’s nothing better than these sweet and crunchy tortilla chips covered in caramel sauce. Oddly enough, I would feel horrible just eating these chips with caramel. Somehow the ice cream makes it all seem better.
I love making these chips alone as a snack, but I love them even more as a simple, but elegant dessert when I have company. Who doesn’t love ice cream, and this is a great way to present it, and offer your guests something a little special. Enjoy!
Don’t forget to also use these tasty treats to dress up your desserts! A simple Vanilla Dream Ice Cream, with or without my Edible Coffee Chocolate Bowl, drizzled with a sauce of your choosing will turn your regular dessert from ordinary to OMG THIS IS FABULOUS!
I love these chips because, like most of the foods I try to publish, they are super simple. I have seen so many people make variations of these, and I finally decided, I have to try them. I did, and they were wonderful! Make them any shape you like, dust them with any spice that suits you, but MAKE THEM. Here’s how I did it.
- 6″ Corn Tortillas (Each tortilla makes 4 triangles)
- Oil for frying (I use peanut oil)
- Heat Oil to 360˚F. You can use a deep fryer, but I use a small pot with about 4 inches of oil.
- Slice tortillas vertically and horizontally, like slicing a pizza.
- Once the oil is hot, drop in the tortillas, 4 at a time. If using a pot, you may have to flip them. Watch for browning along the edges. It takes about 30 seconds per side. Remove them to a paper towel.
- While they are still hot, sprinkle them with your spice mixture. For nachos, or regular tortilla chips, I like to simply use kosher salt. For dessert nachos, I like using a salt and sugar mixture. You can sprinkle them by hand if using spices, or you can put your spice mix in a small paper sandwich bag. Drop in your chips and shake in the bag to coat.
- Remove them and set to the side. Repeat with each batch.
- Serve however you like. These are great with salsas, dips, spreads, you name it. They make great thick chips. Try them with cinnamon and sugar to make some awesome Dessert Nachos.
Now, ya’ll know I’m all about easy, and I’m definitely about quick. Enter: Goat Cheese and Apple Tarts. With only a few ingredients and a time of under 30 minutes, you will be making these for parties, or as a snack for yourself! I’m not even going to talk about them anymore, because once you make them, you will make them over and over and over again. Here’s how to do it:
- 1 package Puff Pastry Shells
- 1- 4 oz package Plain Goat Cheese, softened
- 1/2 Lemon, juiced
- 1 tsp Lemon Zest (fresh is best)
- 1 1/2 TBSP Powdered Sugar
- 1/2 C Apple Pie Filling (slices or chopped, either is fine)
- 1-2 TBSP Brown Sugar or Raw Sugar for sprinkling (optional)
Preheat your oven to 425˚ F.
Unwrap your pastry shells and place them on a sheet tray. You can lay down parchment paper, nonstick foil, or just use some nonstick spray. Once your oven is ready, bake the shells for 10 minutes, just until the pastry puffs up and begins browning around the edges.
While your pastry is baking, put your goat cheese in a bowl. Cheese should be at room temperature. Add about 1 tsp of the zest and the juice from half the lemon. Whisk until it’s all combined. Add powdered sugar and whisk until smooth and creamy. Be sure to taste it. Some lemons are sweeter than others and it may require some adjusting.
Once your shells are finished, remove them and give them about 5 minutes to cool, or at least until you can handle them. There is a small insert in the shell. Use a fork to pull it out. You can toss it, or leave it to the side on the tray and continue to cook it. Scoop a dollop of the cheese mixture into the shell and spread it around.
Take a scoop of apples and place a spoonful on top of the cheese. If using slices, cut them to the size of the inside of the shell and lay them on top or chop them. Taste your apple filling to judge the tartness. I like to sprinkle just a little raw sugar or brown sugar on top. Whatever you have is fine. It just bakes down into the apples.
Pop the tray of tarts back into the oven and bake for another 10 minutes or until the shells are a golden brown. You can serve these warm, at room temp, or cool out of the fridge. You can make them ahead of time and chill them overnight. Just be sure the pastry is still flaky. You can always heat the in the oven on low (170-225˚ F) for about 5-10 minutes just to refresh them if need be.
I really hope you try these. They are so fresh and yummy. They are just perfect for breakfast, brunch, dessert, coffee and tea, or wine, with the girls (or guys). They’re also a great quick snack, and very satisfying. It’s the perfect treat to make when you have leftover apples, or a spare can of apple pie filling.ENJOY!
Who doesn’t love ice cream? The smooth, creamy taste of whichever flavor you choose to indulge in. With so many ice cream shops offering a never ending range flavor creations, the combinations can be unending.
I have a really good friend who also loves Ice cream. Problem is, her whole family is lactose intolerant. Now, I can’t imagine ever having to give up whole milk, but, I took on the challenge of creating some really good soy ice cream for her family. Here’s what I did:
2 C Vanilla Silk (milk)
4 Egg Yolks
1 1/2 tsp Corn Starch
1 C Powdered Sugar
1 tsp Vanilla
Heat the milk over a medium heat. Keep an eye on it. You want to heat it until bubbles begin forming on the sides. It doesn’t need to come to a boil.
While your milk is heating, whisk egg yolks in a mixing bowl. I like for them to get a little lighter in color.
Dump in your corn starch and powdered sugar. Whisk until it becomes smooth and liquidy. Don’t freak out if it clumps up instantly.
It’s ok. It will all incorporate if you keep whisking. Doesn’t take long, about 30-45 seconds at most and you’re ready to rock.
Once your milk gets little bubbles around the outside, it’s time to temper your egg mixture. (If it boils over, you can still use it as long as it doesn’t taste burned and you didn’t lose too much. Just let it cool a bit and taste it. ) You can do this a few ways. The simplest is to use a ladle. Take a ladle full of hot milk and very slowly add it to your egg mixture, being sure to whisk while adding the milk. Tempering raises the temperature of your eggs without cooking them.
Add another ladle of milk, or about 1/3 of the pot, and whisk well. Pour the egg mixture back into the hot milk, whisking to incorporate. Return the heat to medium and stir with a wooden spoon or heat proof spatula. Let the mixture thicken until it coats the back of your spoon. You should be able to run your finger down the middle of the spoon.
Yep! It’s done. Now, pour it through a sieve to make sure you don’t have any strange clumps in your ice cream. Stir in the vanilla. Pour it into a freezable container with a lid or cover a container with plastic wrap. Put in the freezer for 2-3 hours to chill.
I’ve found that ice cream made with milk will churn better with less freezing time than ice cream with soy.
** Now for the caramel part! Use your own caramel recipe, or check out my simple recipe. You can also use a premade sauce. If you make it yourself, give it time to cool to at least room temp.
Once you notice your ice cream Is sufficiently chilled, at least 40 degrees F, pour it into your ice cream maker and follow the manufacturer’s directions. Once it’s finished churning, return it to the freezer in a container and add the caramel. Pour it over the top of the ice cream, and gently stir through with a spoon. You don’t want to blend them, just swirl it through. item it in the freezer until sufficiently frozen, at least 1-2 hours. Once it’s ready, top it with additional caramel sauce for a decadent dessert. Enjoy!!!
I’ve seen so many recipes for biscuit doughnuts and thought, “I should try that one day,” but I never did. The other morning I wanted something sweet, and thought doughnuts would hit the spot. Now, the homemade recipe I have takes about 2 1/2- 3 hours. It involved yeast and rising and cutouts and more rising…. So, I decided, what the heck. I have biscuits, I have a sweet tooth, let’s do it.
It was so easy I could slap myself for not doing it sooner! 20 minutes start to finish, and I may have played some games on my phone while I was making them. So, here’s how I did it:
3 Easy Ingredients:
1 Roll Grands Biscuits
Cinnamon- sugar seasoning
Oil for frying
When you’re finished, place the doughnut, and cut out hole, on a lightly floured surface until you’re ready to fry.
Test your oil by gently dropping the holes in first. They should begin frying immediately, and take about 30-45 seconds to brown. Mine actually flipped themselves, which I thought was pretty cool. But if they don’t, flip them.
Remove them to a paper towel for a few seconds, then you have an option, you can either sprinkle them with a sugar cinnamon combo on each side, or put your mixture in a dish and roll them around, coating all sides.
Repeat the same steps with the doughnuts. The only difference is when they begin to puff up, they’re pretty fragile, so be careful. I used a spider to flip and remove mine after my tongs ripped a hole in 2 of them. You will see the bottom browning. Flip it, and if you need to flip it again, that’s fine. The doughnuts take around a minute per side or so. Remove them to a paper towel, drop the next few, then dust the finished ones with sweetness.
And, now, it’s time to ENJOY!!! I’ll be trying powdered sugar icing, caramel, and maybe chocolate ganache as toppings next time. I’ll update if it works out.
I’ve been testing puff pastry recipes for months now. I’ve especially been working on a super fast breakfast pastry of some sort. I love making big breakfasts, but Monday-Friday, my husband works, and refuses breakfast. I want something I can make first thing in the morning that is super simple, super quick, and is super easy for him to pop in his mouth on the way out the door. He usually rides his Harley to work, so driving with something in his hand is out of the question.
Recently, I started experimenting with preserves and breakfast ingredients. I’d been making them and loving them, but no matter how well I thought I sealed them, one or two would always seep out. So, finally, I remembered how much my husband LOVED the chocolate croissants I used to get him from the bakeries in Germany when we lived there. They were super simple and super easy and worked perfectly the first time I tried them. The best part, I can make them the night before, and they don’t require using tons of equipment or destroying my kitchen. Here’s how I do it:
Preheat your oven to 425˚F. Unwrap thawed, cold puff pastry and place on a lightly floured work surface. Roll out just a bit. Cut on the folds to make 3 separate sheets. Cut all 3 sheets in half to give you 6 squares. Now, cut each square in half diagonally. You will now have 12 triangles. You can use whatever chocolate you like, or, switch it up and use white chocolate, butterscotch chips, etc. If you have baking squares or chocolate pieces, I recommend cutting them down. If you’re using chips, take some in your fingers and put them on the wide side of your dough.
Roll your pastry just like any other crescents. Start with the end the chocolate is on. Take the wide end of the pastry and fold it over the chocolate. Now just roll it a few times toward the thin point. Place your rolled crescents on a foil lined sheet tray. To get the shape, simply bend the ends slightly toward the middle. They don’t have to touch, don’t pinch it. Don’t worry about what it looks like right now. Once it bakes, it will puff up, the best thing about “Puff” pastry. Brush the top with an egg wash (a beaten egg, you can use a splash of milk or water to thin it a bit.)
Bake for about 12 minutes. If you notice the majority aren’t golden brown over at least 80%, they need another minute. If the majority are golden brown, but there are a few translucent spots, don’t worry. Let them cool for about 5 minutes.
For the finishing touch, melt some chocolate in the microwave. Be sure to use a microwave safe bowl and heat 10 seconds at a time, stirring thoroughly each time. You only need 1 square or 2 TBSP of chocolate pieces. Once the chocolate is melted, drizzle over the croissants. PERFECTION!
These quick breakfast treats take about 20 minutes from start to oven removal. You can drizzle the chocolate on top right out of the oven if you’re in a hurry, but I’d give them 5 minutes to cool so you can handle them, them another 5 after you drizzle them to let the chocolate firm up.
If you make these, please leave me a comment and let me know how they work for you, or what combinations you use. Happy Baking!