Sweets

Chocolate Heart Valentine: Raspberry Tart with Gluten Free Pie Crust

by liz · Feb 4, 2018

Gluten Free Raspberry Chocolate Heart Tart Recipe — Photo by Meals.com

Valentine’s Day is coming, and I love Valentine’s Day — even when I have no Valentine. This year, I have a houseful of friends who deserve some love-in-a-baked-form from me. This raspberry tart with gluten free pie crust fits the occasion perfectly!

I’ve been researching and cooking healthier foods for a long time, and lately have been reading more about an anti-inflammatory diet. So, I decided to make the pie crust from scratch, using quinoa flour. This flour has less carbohydrates and more protein than wheat flour, plus tons of vitamins and minerals (bonus for iron) and is gluten free.

Most quinoa-flour bakers recommend using only 25% gluten free flour in breads and baked goods, but since this was going to be a press pie crust (who wants to roll out dough when you can press it into cute heart-shaped pans?) I used 100% quinoa flour. And I wanted to see if a gluten free pie crust would work with this chocolate raspberry tart.

Using an easy, basic pie crust recipe from Simply Recipes, I cut the recipe in half since this is a tart (it only needs 1 crust, not 2). After forming the dough into a ball, instead of refrigerating, I divided it into 4 equal parts and simply pressed into 4 small heart pans (these happen to be disposable paper pans). The rest of the tart is fast and easy and oh so pretty.

It came out delicious! The gluten free pie crust with quinoa flour was the perfect base for the sweet rich chocolate and red tart berries. And I got to give away some love.

Raspberry Chocolate Heart Tart (gluten free pie crust optional) from Meals.com

Get easy pie crust recipe here (just sub quinoa flour or almost flour as suggested in the recipe).

Ingredients for 8 servings:

1 refrigerated pie crust, softened as directed on package (or use gluten free pie crust directions above)
1 cup (6 oz.) Semi-Sweet Chocolate or Dark Chocolate Morsels
2/3 cup Sweetened Condensed Milk
2 teaspoons vanilla extract
2 cups raspberries, rinsed and dried
1 teaspoon powdered sugar

Directions:

PREHEAT oven to 425° F.

PLACE pastry circle with plastic removed on lightly floured surface; roll out slightly. Trim small amount of pastry away to form heart shape. Place heart on ungreased baking sheet. Turn edges under 1/2 inch; flute. Prick pastry with tines of fork.

BAKE for 10 to 12 minutes or until golden brown. Cool completely on baking sheet on wire rack.

MICROWAVE morsels and sweetened condensed milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10-second intervals, stirring just until smooth. Stir in vanilla extract. Spread over crust. Refrigerate for a few minutes or until chocolate is set.

ARRANGE raspberries over chocolate; sprinkle with powdered sugar.

NOTE: Use remaining CARNATION® Sweetened Condensed Milk to top ice cream or use as a dip for fruit.

More hearts:


Valentine Chocolate Filled Hearts	Cocoa-Kissed Red Velvet Pancakes

First-time Chocolate Soufflé for a First-time Valentine

by liz · Feb 3, 2018

Helping in the Nestlé Kitchens gets me big benefits: lots of recipes that need tasting plus I get to watch Chris cook (her tips are even better live!) and what better month than February, a chocoholic’s dreama chocoholic’s dream.

After tasting Chris’ Make-Ahead Chocolate Soufflés and hearing how easy it was, I decided to attempt my very first soufflé. And, I had just the Valentine to impress; this would be our first Feb 14 together.

I used a recipe for two servings (omitting the Treasure). The ingredient list was short, the instructions looked easy and watching Chris’ video below made me feel really confident.

I love to cook – but I don’t bake a lot – so halfway through I realized I didn’t have a mixer! I had to beat the egg whites by hand; they didn’t form stiff peaks so I was afraid the soufflés wouldn’t rise. With only a few minutes to spare, I pulled them from the oven and ran to meet my date.

They were delicious. Perfectly baked on top, so rich and just a tiny bit gooey in the middle. They didn’t rise as much as the photo, but they peeked over the top which was pretty darn good for a first try. My date was sufficiently impressed. It helps to walk in smelling like warm chocolate soufflé. 🙂

The next day, I made it for my girlfriends and doubled the recipe. It was so easy I did it from memory!

Links:

No-Fail Sweet Potato Pie: Southern Charm on a Plate

by liz · Dec 13, 2016

Being from the South/Midwest/Above Texas, the thought of a sweet potato pie with a pecan pie topping really appealed to me. Plus, this one even had “No Fail” in the recipe title (thanks to Rene Garza for this recipe)!

After making the Roasted Banana Cream Pie with Butterscotch Ganache (so good!) in the Nestlé Kitchens during this summer’s pie contest, I was ready for something a little easier…a little slower, with a nice Southern drawl.

Watch the video above to see how easy it is.

No-Fail Sweet Potato Pie from Meals.com

Ingredients for 8 servings:

FILLING

3/4 pound sweet potatoes (about 2 large or 3 small to medium)
1/4 cup melted butter
1 can (14 ounces) Sweetened Condensed Milk (fat free is ok)
1 teaspoon grated orange peel
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg
1 unbaked 9-inch pie shell or Homemade Pie Crust

TOPPING

1 large egg
2 tablespoons dark corn syrup
2 tablespoons packed brown sugar
1 tablespoon melted butter
1 cup chopped pecans

Directions:

FOR FILLING

PREHEAT oven to 375° F. Wash and wrap sweet potatoes in foil, as shown above.

BAKE for 30 to 45 minutes, depending on size. Unwrap and rinse potatoes under cold water; remove skin. Break apart in large bowl. INCREASE oven temperature to 425° F.

POUR melted butter in bowl with sweet potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, grated orange peel, cinnamon, vanilla extract, nutmeg, salt and egg. Pour into unbaked pie shell.

BAKE at 425° F, as shown above, for 20 minutes. Remove from oven; reduce temperature to 350° F.

FOR TOPPING

MIX together egg, corn syrup, sugar, butter and nuts in small bowl; spread over pie.

BAKE for an additional 25 minutes or until set.

No-Fail Sweet Potato Pie: Southern Charm on a Plate

Author: Meals.com

Recipe type: Dessert

Being from the South/Midwest/Above Texas, the thought of a sweet potato pie with a pecan pie topping really appealed to me. Plus, this one even had "No Fail" in the recipe title (thanks to Rene Garza for this recipe)!

Ingredients

FILLING
¾ pound sweet potatoes (about 2 large or 3 small to medium)
¼ cup melted butter
1 can (14 ounces) NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk
1 teaspoon grated orange peel
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
¼ teaspoon salt
1 large egg
1 unbaked 9-inch pie shell or Homemade Pie Crust*
TOPPING
1 large egg
2 tablespoons dark corn syrup
2 tablespoons packed brown sugar
1 tablespoon melted butter
1 cup chopped pecans

Instructions

FOR FILLING:
PREHEAT oven to 375° F. Wash and wrap sweet potatoes in foil.
BAKE for 30 to 45 minutes, depending on size. Unwrap and rinse potatoes under cold water; remove skin. Break apart in large bowl.
INCREASE oven temperature to 425° F.
POUR melted butter in bowl with sweet potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, grated orange peel, cinnamon, vanilla extract, nutmeg, salt and egg. Pour into unbaked pie shell.
BAKE at 425° F for 20 minutes. Remove from oven; reduce temperature to 350° F.
FOR TOPPING:
MIX together egg, corn syrup, sugar, butter and nuts in small bowl; spread over pie.
BAKE for an additional 25 minutes or until set.

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Homemade Eggnog Ice Cream

by liz · Dec 11, 2016

One thing I’ve learned through my attempts to cook from scratch is that I now love foods I used to hate. Asparagus, eggplant, brussels sprouts and bone marrow are just a few items on the long list of foods that taste better made by me. Another one is eggnog.

I’d only ever had pre-made store-bought eggnog before, and it was so thick with a strong and manufactured, sweet, eggy flavor. It tasted too-strong and fake, much the way Mrs. Butterworth’s maple flavored syrup compares to real maple syrup from trees in Canada or Vermont. It always made me slightly queasy.

This year, I was in such a holiday mood, that when I came across a recipe online for old-fashioned eggnog, it sounded frothy and merry and delicious. I also realized our ancestors knew how to cut the cream and make anyone love eggnog: with a lot of liquor.

Using the old-fashioned recipe, I created my eggnog with one difference. I used only Cognac and Cointreau as the potent ingredients – but I followed the same overall measurement of liquor. It took an awfully long time to whip the mixture into peaks, but I was committed. I did both sets of whipping with vigor, for an especially extended period of time. When it was ready, it was delicious…the best eggnog I’d ever tasted.

It was so airy and light, with a lovely delicate flavor. But it was a bit difficult to drink, as the froth that had been whipped so superbly now stuck to the side of the glass heroically. But I wanted that foam with the drink, much like a perfect cappuccino.

I knew what would fix this! Ice cream. Putting the whole thing in an ice cream machine would freeze the mixture while still keeping it slushy because of the alcohol. It would be the perfect homemade eggnog ice cream shake. And so I froze it. And then I ate it. And drank it. And spooned it into my coffee in the morning. And served it to everyone who came into my house. Then, we drank more. It was the perfect beginning to my holiday mornings and the perfect end to my holiday dinners.

I really do love eggnog, now just as much as my ancestors did.

Pumpkin Pie Deconstructed: 6 New Recipes

by liz · Nov 27, 2016

Pumpkin pie, a holiday tradition. Whether you like the classic version or a slightly more flavorful version (the addition of bourbon makes this the favorite for my family), it’s just not the holidays without a pumpkin pie of some kind.

This year, we’ve asked 6 bloggers to help us deconstruct and reinvent pumpkin pie, and create 6 totally new ways to make it. You’ve probably seen Bravo’s Top Chef where contestants are often asked to take whatever ingredients are given to them and create something delicious and spectacular out of it. I do this best with the remnants in my fridge, especially after a party. Well, we’re throwing classic pumpkin pie fixings at our bloggers, and you’re going to like what they’ve cooked up.

Or baked up in Jessica’s case, from How Sweet It Is, who created the 6-layer Pumpkin Pie Spice cake above (plus another layer cake with more chocolate!):

Cake #1 = 2 layers each of peanut butter cake, crunchy cinnamon apple cake and spiced pumpkin cake, each layer sandwiched by a layer of cinnamon sugar butter cream
Cake #2 = a center layer of pumpkin spice cheesecake, enveloped by chocolate fudge cake with the outermost layers being peanut butter cake, concealed in a thick layer of dark chocolate fudge chip frosting

Kelly from Evil Shenanigans created a lighter, elegant pumpkin dessert with the Cinnamon Crêpes with Pumpkin Mousse & Graham Crust Crumble above, something even the pickiest in-laws will love.

Or maybe you don’t especially like pumpkin pie (I know there are some of you out there), and maybe you’d like a refreshing twist like Pumpkin Pie Popsicles above from Damaris’ Kitchen Corners. These are so unique; I love how creamy they look, and also easy to make!

Another twist on the original is Knuckle Salad‘s Pumpkin Ice Cream Pizza Pie above, which Kristina re-creates from her childhood memories of ice creams shop goodies and tough love.

Looking for something delicious, crustless and gluten-free? Then, the Pumpkin Pie Rice Pudding recipe above created In Erika’s Kitchen is for you.

I don’t know about you, but I love crème brulée, and I love Julie’s (aka Mommie Cooks) Pumpkin Crème Brulée above, although I think I would have loved her pumpkin hand pies and whoopie pies too.

So this holiday season, we hope you’ll be inspired to deconstruct your own pumpkin pie and try something new. It not, there’s always the classic version…and the slightly more tipsy one too.

Recipe Links:

Late Summer Fruit Tart with Yogurt & Nuts

by liz · Aug 10, 2016

I know the first the day of Autumn has officially come and gone, but the weather around here hasn’t gotten the message. It’s still unseasonably hot and sticky, and the garden is still producing summer vegetables like crazy.

I’ve been craving a fresh and simple breakfast lately, and dreaming of fruit tarts. Berries have one of the highest concentrations of vitamins and anti-oxidants of all the fruits; strawberries, along with almonds, are even featured on the clean-eating detox diet that I love!

And making the crust with crushed nuts only ramps up the nutrition as well as making it gluten-free. You can use any nut you like — almonds, cashews and hazelnuts are my favorite. Delicious and healthy, you can indulge in this delicious fruit tart and still call it breakfast.

Extra thanks to the lovely and talented Toki Lee for helping with a summer fruit tart photoshoot!

Check out this Greek Yogurt Fruit Tart recipe by Sally’s Baking Addiction for a delicious fruit tart recipe with Greek yogurt and a nut crust. I love how simple and pretty it is — you’ll be addicted too!

Late Summer Fruit Tart - Toki Lee photography

Late Summer Fruit Tart - Liz Dodder photography

Caramel Coconut Cookie Ice Cream Pie Recipe

by liz · Aug 8, 2016

When summer rolls around, there is one dessert I really crave — ice cream. I love to make ice cream in all it forms: ice milk, frozen yogurt, sorbet, granita, etc. And when I need a dessert to please a group, ice cream pie is one of the easiest ways to turn this iconic summer treat into a dessert for all.

This ice cream pie recipe features a homemade crust and homemade whipped topping, sandwiching one of Dreyer’s & Edy’s new summer Slow Churned flavors: Caramel Coconut Cookie Ice Cream. And homemade pie crust is actually pretty easy. To make the crust, just blend together graham crackers, coconut flakes, coconut oil and butter (see full recipe below).

And just think of the twists you can make on this pie crust recipe! Here are some ideas:

Instead of chocolate graham crackers, use honey or cinnamon graham crackers or any of your favorite crunchy cookies (ginger snaps, thin mints, milanos, etc.)
Instead of coconut flakes, use powdered caramel creamer or coffee mix, finely chopped ginger or any citrus zest.

And in the topping, I can think of many fun ingredients:

Add softened cream cheese to give it a frosting taste
Add a dash of any kind of flavored schnapps, maple syrup or almond flavoring
Use chocolate sauce or fresh fruit instead of caramel.

The possibilities are limitless when you think of all the ice cream flavors available! And don’t forget you can make just about any ice cream flavor you want. I’m looking forward to these additional summer flavors from Dreyer’s/Edy’s:

3 Stripes You’re Out (Grand only) – vanilla ice cream with mixed berry and strawberry swirls
Sunny Salted Caramel Pretzel (Grand and Slow Churned) – vanilla ice cream with a salted caramel swirl and pretzel pieces
German Chocolate Cake Spectacular (Grand and Slow Churned) – chocolate ice cream with a caramel coconut swirl and brownie pieces
Take the Cake (Slow Churned only) – yellow cake-flavored light ice cream with a frosting swirl and multi-colored sprinkles

I don’t know about you, but I can think of a different ice cream pie I can make each week of summer! It’s definitely going to be a good one at my house.

Caramel Coconut Cookie Ice Cream Pie from Meals.com

Ingredients for 8 servings:

CRUST

9 large chocolate graham cracker rectangles, broken into rough pieces
1/4 cup shredded coconut
2 tablespoons granulated sugar
1/4 cup coconut oil, melted
2 tablespoons unsalted butter, melted

FILLING

1 container (1.5 quarts) DREYER’S or EDY’S SLOW CHURNED Limited Edition Caramel Coconut Cookie Light Ice Cream, softened

TOPPING

1 cup heavy cream, chilled
2 tablespoons granulated sugar
1/3 cup toasted coconut
1/2 cup caramel ice cream topping

Directions:

PREHEAT oven to 325° F.

FOR CRUST:

PLACE graham crackers, coconut and sugar in food processor or blender; cover. Honey grahams are shown above.

Process for 30 seconds or until mixture resembles fine crumbs.

Place crumbs in medium bowl; stir in melted coconut oil and butter. Stir until crumbs are moistened. Press crumbs evenly onto bottom and up side of 9-inch glass pie plate.

BAKE for 20 to 22 minutes or until crust is set. Cool crust completely on a wire rack.

FOR FILLING:

SPREAD softened ice cream into pie crust. Cover; freeze for 6 hours or until ice cream is completely firm, as shown above.

FOR TOPPING:

PLACE cream and sugar in chilled medium mixing bowl. Beat just until stiff peaks form. Evenly spread whipped cream over ice cream. Sprinkle with toasted coconut; drizzle with caramel topping (above shows chocolate sauce). Cut into slices; serve immediately.

Caramel Coconut Cookie Ice Cream Pie

Author: Meals.com

Recipe type: Dessert

This ice cream pie recipe features a homemade crust and homemade whipped topping, sandwiching one of Dreyer's & Edy's new summer Slow Churned flavors: Caramel Coconut Cookie Ice Cream. And homemade pie crust is actually pretty easy. To make the crust, just blend together graham crackers, coconut flakes, coconut oil and butter.

Ingredients

CRUST
9 large chocolate graham cracker rectangles, broken into rough pieces
¼ cup shredded coconut
2 tablespoons granulated sugar
¼ cup coconut oil, melted
2 tablespoons unsalted butter, melted
FILLING
1 container (1.5 quarts) DREYER'S or EDY'S SLOW CHURNED Limited Edition Caramel Coconut Cookie Light Ice Cream, softened
TOPPING
1 cup heavy cream, chilled
2 tablespoons granulated sugar
⅓ cup toasted coconut
½ cup caramel ice cream topping

Instructions

PREHEAT oven to 325° F.
FOR CRUST:
PLACE graham crackers, coconut and sugar in food processor or blender; cover. Process for 30 seconds or until mixture resembles fine crumbs. Place crumbs in medium bowl; stir in melted coconut oil and butter. Stir until crumbs are moistened. Press crumbs evenly onto bottom and up side of 9-inch glass pie plate.
BAKE for 20 to 22 minutes or until crust is set. Cool crust completely on a wire rack.
FOR FILLING:
SPREAD softened ice cream into pie crust. Cover; freeze for 6 hours or until ice cream is completely firm.
FOR TOPPING:
PLACE cream and sugar in chilled medium mixing bowl. Beat just until stiff peaks form. Evenly spread whipped cream over ice cream. Sprinkle with toasted coconut; drizzle with caramel topping. Cut into slices; serve immediately.

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