Category Archives: Other Desserts

Raspberry-Grape Float @ NancyCreative.com

Raspberry-Grape Float

Raspberry-Grape Float @ NancyCreative.com

I don’t make ice cream sodas or floats often, but I really like them. I was inspired to make this fruity-tasting float after I saw a recipe in a recent issue of Better Homes and Gardens. This is float is made with raspberry sorbet and grape soda. Just use your favorite brand of grape soda and raspberry sorbet–and if you can’t find raspberry sorbet in your grocery store, you can substitute raspberry sherbet. I tried it both ways and it’s good with both sorbet and sherbet. I was a little disappointed because my grape soda seemed a little flat, so the float wasn’t quite so bubbly as I had hoped it would be. One other thing I tried was substituting sparkling red grape juice for the grape soda, and I really liked that, too. Since I don’t drink a lot of soda pop because of all the sugar, using the sparking grape juice is a good less-sugary option!

Here’s a helpful float-making tip I read in Better Homes and Gardens: “Keep everything cold, cold, cold. Prescoop ice cream (or sorbet, or sherbet) and freeze on a tray. Add it to chilled glasses and pour cold soda for a float that stands up to sunny afternoons.”

RASPBERRY-GRAPE FLOAT by NancyC, adapted from Better Homes and Gardens

Makes 1 serving

  • 2 to 3 scoops of raspberry sorbet or sherbet (depending on the glass size you’re using)
  • Your favorite brand of grape soda (or substitute sparkling red grape juice)
  • Chilled glass (I like using vintage sundae/soda glasses!)
  • Optional: frozen raspberries for garnish

Add scoops of sorbet or sherbet to your chilled glass, then pour grape soda (or sparkling grape juice) in until glass is full. Add some frozen raspberries on top for a garnish, if desired. Serve immediately.

The raspberry and grape flavors taste great together! You’ll have to try this out next the time you want a cool, fizzy treat!

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Linked to Fiesta Friday, Weekend Potluck, Saturday Soiree, Simply Sundays, Nifty Thrifty Sunday, Sunday FeaturesInspire Me Monday, Show and Share.

MintChipIceCream@NancyCreative.com

Mint Chip Ice Cream

MintChipIceCream@NancyCreative.com We’ve had especially hot weather this past week–very hot and humid! Not the greatest weather for mowing your lawn, but perfect for eating cool 9781250054388desserts like ice cream. I usually buy my ice cream, but I had the chance to review a new cookbook, No-Churn Ice Cream–and I discovered how easy it is to make homemade. This book has over 100 recipes for ice cream and other frozen treats like gelato, sorbet, and sherbet. And no ice cream maker is needed to make any of these recipes! Some of the flavors you can make include: Cherry Chocolate Ice Cream, Meyer Lemon Ice Cream, Apple-Spice Ice Cream, Sweet Potato-Marshmallow Swirl Ice Cream, Espresso Gelato,  Mango Sorbet, Blood Orange Sherbet…and lots more. I choose to make the Mint Chip Ice Cream, since mint chocolate chip is one of my favorite ice cream flavors. It was very easy to make and the ice cream had a smooth, creamy texture and tasted really good. The only downside was that most of the mini chocolate chips sunk to the bottom as the mixture was setting in the freezer–I’m thinking that happened because I may not have whipped my heavy cream long enough. But other than that, the mixture froze up nicely and the light minty flavor was refreshing. You’ll need a shallow, freezable container to freeze the ice cream in–I used two plastic food storage containers and that worked out well. If you want to try making some, here’s the recipe:

MINT CHIP ICE CREAM from No -Churn Ice Cream Makes about 1 quart

  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup milk
  • 2 to 3 drops peppermint extract (I used about 1/4 teaspoon and the flavor was slightly minty; use a little more for a stronger mint flavor)
  • 1 to 2 drops green food coloring (optional)
  • 1 Tablespoon fresh lemon juice
  • pinch of salt
  • 2 cups heavy cream
  • 1 cup chopped dark chocolate or mini chocolate chips

In a large bowl, combine the sweetened condensed milk, milk, peppermint extract, food coloring (if desired), lemon juice, and salt. In a separate bowl, whip the heavy cream until it reaches soft peak. Fold in the mint mixture, add the chocolate, then transfer to a shallow freezable container. Cover with plastic wrap or waxed paper pressed directly on the surface of the ice cream, and place in the freezer for 6 hours. Scoop and serve with chocolate sauce.

Ice cream on a hot summer day sure hits the spot! Have you tried any no-churn ice cream recipes?

Linked to Inspire Me Monday, Full Plate Thursday.

10ChocolateChipRecipes@NancyCreative.com

10 Chocolate Chip Recipes

10ChocolateChipRecipes@NancyCreative.com

Today is National Chocolate Chip Day–WooHoo! It sounds like a great excuse to enjoy lots of chocolate chip goodies, doesn’t it? Here’s a little roundup of some recipes you may want to try…

ChocolateChipMuffins@NancyCreative.com

These Chocolate Chip Muffins are great for breakfast or anytime!

DarkChocolateCinnamonPecanCoffeCake@NancyCreative.com

Dark Chocolate-Cinnamon Pecan Coffee Cake is a really good breakfast treat, too!

DoubleDarkChocolateBananaBread@NancyCreative.com

For a snack, have a slice of this Double Dark Chocolate Banana Bread.

ChocolateChipLoaf@NancyCreative.com

Or maybe this frosted Chocolate Chip Loaf.

ChocolateChipSkilletCookie@NancyCreative.com

Later in the day, satisfy your chocolate chip sweet tooth with this Giant Dark Chocolate Chip Skillet Cookie–it’s thick, chewy, and really yummy!

DarkChocolateChipOreoCookieBars@NancyCreative.com

Or make some easy cookie bars–like these Dark Chocolate Chip Oreo Cookie Bars.. .

ChewyChocolateChipCoconutBars@NancyCreative.com

Or Chewy Chocolate Chip Coconut Bars

ChocolateChipConfettiBrownies@NancyCreative.com

Or the fun and colorful Chocolate Chip Confetti Brownies!

JumboOatmealChocolateChipCookies@NancyCreative.com

There’s nothing like a thick, chewy Jumbo Oatmeal-Chocolate Chip Cookie with a glass of milk in the afternoon or evening.

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But you may just want a good old chocolate chip cookie like these Jumbo Chocolate Chippers.

Hope you enjoy National Chocolate Chip Day this year and have a great weekend!:)

Linked to Fiesta Friday, Inspire Me Monday.

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Marieli’s Brigadeiro (Brazilian-Style Truffles)

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I’d never heard of Brigadeiro until Marieli, one of my readers, told me about this Brazilian-style truffle some time ago. I also read that it’s a popular candy in Brazil, was created in the 1940s, and is thought to have been named after Brigadier Eduardo Gomes. As Marieli says, “The ingredients are always the same: condensed milk, butter, and cocoa powder.” There are some different versions, but she gave me the instructions for the traditional Brigadeiro. Marieli recommends using a large wooden spoon to stir the mixture if you have one, which I did, and it worked beautifully.

These candies are chewy, chocolatey, and super yummy–they remind me of chocolate caramels. They would make great treats and food gifts for Christmas, Valentine’s Day, St. Patrick’s Day, Easter–anytime you want to make or give some special sweets. If you need to make a large batch, you’ll want to double the recipe!

Marielli also said she often uses this Brigadeiro mixture poured over cakes as a frosting (see note in recipe below)–she did that with Pam’s Pumpkin Sheet Cake, pouring the warm Brigadeiro mixture over the cake instead of frosting it with the cream cheese frosting. She also sprinkled roasted almonds on top. Sounds like a great idea, doesn’t it?

Here’s the recipe–thanks so much, Marielli, for sharing it!:)

MARIELI’S BRIGADEIRO (BRAZILIAN-STYLE TRUFFLES) from Marieli G.

Makes about 20 to 24 truffles

  • 3 Tablespoons salted or unsalted butter, plus an additional Tablespoon unsalted butter to use on your hands when rolling mixture into balls (if using unsalted butter in recipe, add 1/8 teaspoon salt to the mixture when you’re cooking it)
  • 2 Tablespoons sweetened or unsweetened cocoa powder (Marieli uses sweetened; I used unsweetened since that’s what I had on hand)
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup of chocolate sprinkles for rolling the truffles in (you could also use shredded coconut or finely chopped nuts)
  • Mini baking cups

Place a small to medium non-stick saucepan over medium-low heat on your stove. Add the butter, letting it melt slowly and completely (don’t let it get to a boil).

Remove saucepan from heat and mix in the cocoa powder, blending well to avoid lumps.

Place saucepan back over medium-low heat and add in the sweetened condensed milk, blending everything well. Stir mixture continuously for 20 to 30 minutes, or until you pass the spoon across the bottom of the pan and notice the mixture is thick enough to separate for a few seconds (my mixture was cooked enough after 20 minutes). Note: It’s important to stir the mixture continuously so it doesn’t stick to the bottom and sides of pan, making the mixture lumpy).

Turn off heat, remove pan from stove and pour mixture on a large plate (Note: if you want to use the Brigadeiro as a frosting, you can pour it over your cake at this time). Let mixture cool on plate for easier handling (to cool more quickly, place in refrigerator for 20 to 30 minutes–but don’t cool it too much, or the sprinkles won’t stick to the mixture when you roll it into balls).

After mixture has cooled a little, rub a small amount of unsalted butter inside your hands so the mixture won’t stick when you’re rolling it into small balls.

Scoop the mixture with a regular tea spoon (not the measuring teaspoon) and put it in the palm of your hand. Roll into the shape of a 1″ ball (mine were slightly smaller). Then dip and roll the ball in sprinkles, covering the entire surface and place in a mini baking cup.

Repeat with the remaining mixture, rolling into balls, covering with sprinkles, and placing in baking cups. Add more butter to your hands as necessary for easier rolling.

Have you made or eaten Brigadeiro before?

Linked to Fiesta Friday, Inspire Me Monday, Sunday Showcase.

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Dark Chocolate Candy Cane Fudge

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If you haven’t had the chance to use up your candy canes before or on Christmas, here’s a yummy sweet treat you can make with those leftover candy canes! This Dark Chocolate Candy Cane Fudge is super-easy to make and the dark chocolate-candy cane combination tastes really great! Part of the recipe calls for heating sweetened condensed milk in a saucepan, and this works best with a nonstick saucepan (it helps prevent the sweetened condensed milk from sticking to the bottom of the pan). And be sure to stir it constantly when heating to prevent browning or burning. When I mixed the melted chocolate in with the butter and condensed milk, my mixture was not super smooth and creamy–it actually had a pretty thick consistency–but I just patted the mixture evenly in the 8″ square pan, topped it with the crushed candy canes, and it came out fine.

DARK CHOCOLATE CANDY CANE FUDGE by NancyC, adapted from Food.com

Makes an 8″ square pan of fudge

  • 1 (14-ounce) can sweetened condensed milk
  • 1 (10-ounce) bag dark chocolate chips
  • 1 (12-ounce) bag semi-sweet chocolate chips
  • 2 Tablespoons butter, softened
  • 1/2 teaspoon peppermint extract
  • 1/3 cup crushed candy canes

Line the bottom and sides of an 8-inch square pan with parchment paper, leaving several extra inches of overhang and grease paper with butter or lightly spray with cooking spray.

Heat sweetened condensed milk in a medium nonstick saucepan, stirring constantly, until mixture just starts to bubble or almost starts to bubble (I cooked mine on medium heat for about 5 minutes–that should be long enough).

Remove from heat and add dark chocolate chips, semi-sweet chocolate chips, and butter to the sweetened condensed milk in the saucepan; cover and let sit about 3 minutes. Then add peppermint extract and stir everything until smooth. Pour or spoon into your prepared 8-inch pan (my mixture was pretty thick, so I had to spoon it in the pan and press it with a piece of waxed paper to spread it evenly). Sprinkle with crushed candy canes, slightly pressing the candy canes into the warm fudge mixture; then chill for several hours, until firm, and cut into small squares.

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I usually end up with extra candy canes after Christmas, so I love recipes like this where I can use them up in a yummy way! Have you made any good candy cane recipes this year?

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Mini Cannoli Cups

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Here’s an easy recipe I made with Nasoya® Won Ton Wraps. I had never used these wraps before, so I was interested in trying them out when I was offered some complimentary product from Nasoya® (they also provided all-natural-won-ton-wraps_0a gift card to cover the cost of other ingredients). I decided to try a dessert-like recipe from their site called Cannoli Cups and I also created my own recipe for an appetizer, which I’ll share with you in my next post. If you’re not familiar with these Nasoya® wraps, they are all-natural and super easy to use! You can find them in the produce section next to Nasoya® tofu and other products.

I made my cannoli cups a little differently from the original recipe, making them mini-size. I also added way more chocolate chips than the original recipe–actually by mistake! For some reason I thought the original recipe called for 1 1/3 cup mini chocolate chips (it only called for 1/3 cup), so I started off adding 1 cup and mixing it into the ricotta cheese mixture before catching my mistake! But it was one of those happy mistakes, because the lightly-sweet creamy ricotta filling in these cannoli cups taste great with all those chocolate chips! And the won ton wraps make a nice little shell for this yummy filling. This recipe calls for 1 package of Nasoya® Won Ton Wraps and each 12-ounce package has about 52 wraps in it–this recipe will fill up just about all those wraps so it’s great to make for parties and other gatherings!

MINI CANNOLI CUPS adapted from Nasoya.com

Makes 48-52 cups

  • 3 cups fresh ricotta cheese (I used Part-Skim)
  • 1 1/3 cups powdered sugar
  • 1 teaspoon pure vanilla or almond extract
  • 1 cup semi-sweet mini chocolate chips, plus extra chips for sprinkling on top
  • 1 (12-ounce) package Nasoya® Won Ton Wraps

Place the ricotta cheese in a medium size mixing bowl. Stir or beat with a mixer on medium for about 2 minutes, until cheese is smooth and creamy. Add in the powdered sugar and blend well, mixing or beating until smooth.

Stir in the chocolate chips, then place in an airtight container in the refrigerator until ready to use.

Preheat oven to 350˚F. Place each won ton wrap in the base of a mini cupcake pan, pressing down to create a mini bowl. Bake for 5 minutes, then remove from oven and fill each cup with a slightly heaping 1/2 Tablespoon of filling–then return to oven for 4 to 5 more minutes, until the cups are lightly browned. Remove from oven and let cool slightly, then put on serving plate and sprinkle tops lightly with additional mini chocolate chips. Serve warm (if serving later, keep refrigerated until ready to serve, then warm them in the microwave). I prefer these warm, but you can also serve them at room temperature.

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These Mini Cannoli Cups are perfect if you’re wanting to serve something sweet and bite-sized. The other recipe I made with these wraps is a savory appetizer that I’m sure you’ll love, so look for it in my next post!

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Fresh Pear Crisp

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It was nearing the end of summer when Sylvia told me her pear trees were going to produce quite a bit of fruit. She didn’t like pears, so asked if I could use any when they were ready to pick. Of course I said yes, because it would be the perfect opportunity to use them in a fall recipe! I love eating pears, but don’t bake with them that much, and I’m not sure why–I guess I think of baking with apples more than pears. So I was inspired to bake something with Sylvia’s pears. And it’s always nice being able to use fresh-picked, organic fruit in a recipe!

This Fresh Pear Crisp is what I ended up making. It’s very yummy and the crumbly, buttery topping is so good! It actually tastes a lot like apple crisp, so apple–lovers will like this too. If you have any fresh pears on hand, this is a good recipe to use them in. Or, if you just have apples, substitute those instead. Or use some apples and some pears and make an apple-pear crisp. It’s very easy to make–the most time-consuming part is peeling and chopping the fruit, but it’s definitely worth it!

FRESH PEAR CRISP by NancyC

Makes a 9″ deep dish pie plate or 9 x 9″ square pan

  • 2/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 5 cups peeled and chopped fresh pears (about 7-9 medium–size pears; or substitute apples for apple crisp; or use both pears and apples for an apple-pear crisp!)

Topping:

  • 1 cup all-purpose unbleached flour
  • 1 cup old-fashioned oats
  • 3/4 cup firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup finely chopped pecans
  • 1/2 cup (1 stick) butter, melted

Preheat oven to 350˚F. Grease a 9″ deep dish pie plate or square pan well; set aside.

In large bowl, combine the sugar, cinnamon, nutmeg, and ginger, blending well. Toss the chopped pears in this sugar mixture, coating pears evenly, then place in your greased 9″ deep dish pie plate or square pan.

In another bowl, blend flour, oats, light brown sugar, cinnamon, and pecans; stir in melted butter with a fork to get a crumbly mixture. Sprinkle this crumb topping mixture over the pears and bake at 350˚F for 35 to 40 minutes, until topping is golden brown. Serve warm by itself or with a scoop of vanilla ice cream or a dollop of whipped cream.

As I mentioned earlier, this pear crisp tastes a lot like apple crisp. If you’d like it to have more of a pear taste, just use 1/2 teaspoon cinnamon and no nutmeg in the fruit mix–and add a little lemon juice, about 1 teaspoon (the lemon juice tip is from my friend Davin who is a great cook and baker, but I have not tried that myself yet in this recipe). Have you been using pears much in your fall baking?

Linked to Fiesta Friday at The Novice Gardener, Inspire Me Monday at Create with Joy, and Show and Share at Coastal Charm.

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Easy Salted Caramel Sauce

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I bought some salted caramel sauce earlier this summer at the grocery store, and I could hardly tell that it was salted! So I made a note to try making a homemade salted caramel sauce sometime, and I finally had the chance. This Easy Salted Caramel Sauce is definitely salted and has a great buttery, sweet-salty flavor!

My recipe uses both granulated sugar and brown sugar–if you use dark brown sugar (see jar of sauce right behind the plate of apples in the photo), your sauce will have a darker color and just a very slightly stronger caramel flavor. If you use light brown sugar (see jar of sauce in background), your sauce will be lighter in color and slightly more buttery in flavor. I’ve made it both ways and I like both–the difference is not that big and the caramel sauce tastes great both ways!

Use this caramel sauce as a topping over ice cream, as a fruit dip for apples or pears, or drizzle it over cakes or muffins…it adds a great flavor when you’re wanting something sweet, salty, and caramel-y! I like drizzling it over apples, and the apples I used here are called SweeTango® apples (I received a few complimentary apples to try out), which are crisp and sweet with a little tart punch. They tasted great with this caramel sauce!

EASY SALTED CARAMEL SAUCE by NancyC

Makes about 2 cups

  • 1 cup granulated sugar
  • 1 cup packed dark or light brown sugar (dark brown sugar with give you a deeper-colored caramel sauce)
  • 1/2 cup heavy cream
  • 1/2 cup half and half (light cream)
  • 3/4 cup (1 1/2 sticks) salted butter, cut into slices
  • 1 1/2 teaspoons salt or sea salt (for less of a salted flavor, just use 1 teaspoon)

Mix the sugars, heavy and light creams, and butter in a saucepan over medium-low heat. Stir gently for 15 minutes while ingredients are melting and cooking–mixture will thicken slightly. Turn up heat to medium and cook for another 2 1/2 to 3 minutes, stirring frequently, as mixture comes to a full boil. Then let mixture continue boiling for an additional 2 more minutes, stirring constantly. Remove sauce from heat and stir in salt. Cool caramel sauce for about 15 minutes and pour into a canning/mason jar.

Use caramel sauce warm or let cool in jar another 15 to 20 minutes before storing in the refrigerator, tightly covered, until ready to use. The caramel sauce can be stored up to 2 weeks in the refrigerator.

To reheat, place uncovered jar in microwave and heat for 30 seconds; remove and stir sauce, then heat for an additional 30 seconds (or longer, if needed) and stir again before using.

I love the flavor of caramel, especially in the fall. You can’t beat caramel and apples together! Do you have a favorite caramel treat?

Avocado Chocolate Mousse

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Sometimes I get the greatest recipes when I’m in the lunchroom at work! Like this Avocado Chocolate Mousse. I got the recipe from Robin, who has a blog of her own. She was telling me about a health and nutrition event she went to where they were preparing recipes with healthy ingredients and this Avocado Chocolate Mousse was one of them. I love avocados, but avocado and chocolate? Robin assured me that this mousse tasted like a creamy chocolate truffle and she was right!

This mousse is very rich, but in a healthy way–so you’ll want to use tiny dessert glasses, like they do in some restaurants, to serve this. It will definitely satisfy your chocolate cravings! And it’s dairy-free, unless you decide to top it with a little light whipped cream like I did. Thanks for sharing this recipe, Robin!:)

AVOCADO CHOCOLATE MOUSSE

Makes 4 small servings 

  • 2 large ripe avocados
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup agave nectar or honey (I used honey)
  • 1 Tablespoon pure vanilla extract
  • Optional: light whipped cream and chocolate sprinkles, for garnish

Combine all ingredients in a food processor and process until smooth. Refrigerate until ready to serve. Top with light whipped cream and chocolate sprinkles, if desired.

Note: This can be made the day before you serve it.

You don’t really need to add the whipped cream or sprinkles because this mousse tastes great all by itself–but it does make the dessert look a little cuter! Have you made any dessert recipes using avocado as an ingredient?

I’m linking this to Fiesta Friday at the Novice Gardener.

Dark Chocolate-Cinnamon Pecan Coffee Cake

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The title read, A Cake You Can Eat for Breakfast and Dessert.” Well, that got my attention! The Yahoo Food article also said “A cup of coffee will disguise this treat as breakfast, and a scoop of ice cream transforms it into dessert.” Perfect! I always love recipes that give you that kind of flexibility!:)

So of course I had to try this coffee cake. I used more dark chocolate, added a little more cinnamon, and used pecans instead of hazelnuts. Yum! This coffee cake has a thick batter that bakes into a dense yet cakey chocolate-cinnamon treat. I found that my baking time was less than what the original recipe recommended, and you do want to be careful not to overbake this, or it will be a little dry.

This coffee cake is great for morning or anytime–especially if you are a fan of dark chocolate!

DARK CHOCOLATE-CINNAMON PECAN COFFEE CAKE by NancyCreative, adapted from Bon Appetit

Makes 9-12 servings in an 8 x 8″ pan

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for greasing pan
  • 1/2 cup pecans, chopped
  • 1 cup (6 ounces) dark chocolate chips
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar, divided
  • 2 cups all-purpose unbleached flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 cup plain whole Greek yogurt

Preheat oven to 350°. Butter 8” square baking pan; set aside.

Toss pecans, chocolate chips, cinnamon, and ¼ cup of the sugar in a small bowl; set aside.

In medium bowl, whisk flour, baking powder, baking soda, and salt; set aside.

In large bowl, using an electric mixer on high speed, beat butter and remaining ¾ cup sugar until light and fluffy, about 3 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl. With mixer on low speed, add dry flour mixture ingredients in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients. You’ll end up with a nice thick batter.

Spoon half of the batter into prepared pan and smooth top; top with half of the chocolate/pecan mixture. Spoon remaining batter over this and smooth top; top with remaining chocolate/pecan mixture. Bake cake until top of cake is golden brown and a tester inserted into the center comes out clean, 35-40 minutes (be careful not to overbake, or it will be dry! I recommend checking it after it has baked about 35 to 37 minutes). Transfer pan to a wire rack; let cake cool in pan before cutting into squares, and serve (if you want to eat it warm, let it cool about 10 minutes before cutting). I think this coffee cake tastes best warm myself!

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It’s been awhile since I’ve made a coffee cake, so this hit the spot! I have a few other coffee cake recipes I’ve been wanting to try. Have you made any good ones lately?

Linked to Thursday Favorite Things,  Foodie Friday, I’m Lovin’ It, Tickled Pink.