Tag: dessert

Food, Christmas

Christmas Crack

meghanewhite

If you are looking for a sweet, last minute, homemade gift, this is the one. This addictive toffee candy is fantastic. It hits all my requirements, simple and delicious. Don’t let the toffee intimidate you because it couldn’t be easier since you are not making actual toffee. No candy thermometer required, and you probably already have the ingredients on hand.

Customize the candy to your liking. Add nuts, sprinkles, and salt, or drizzle another type of chocolate on top. Christmas crack makes a nice gift for friends and family. It’s also great to have for your holiday gatherings. I hope you will give this delightful recipe a try.

Merry Christmas!

For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life. John 3:16

Christmas Crack

 

 

Ingredients

1 to 2 sleeves saltine crackers (35 to 50 crackers)

1 cup butter

1 cup brown sugar

12 oz. semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 375°.
  2. Line rimmed baking sheet with parchment. 
  3. Place saltine crackers evenly in a single layer filling the baking sheet.
  4. In a medium sized sauce pan place brown sugar and butter. Over medium low heat, melt the butter. Turn up heat to medium/medium high and bring to a boil, stirring occasionally. Once boiling, set a timer for 3 minutes, stirring constantly.
  5. Pour hot toffee evenly over crackers.
  6. Bake in the oven for 5 minutes.
  7. Sprinkle chocolate chips over the hot layer and let sit for a few minutes. Spread melted chocolate evenly across the hot toffee layer.
  8. Add any toppings like nuts, salt, or sprinkles.
  9. Place in the refrigerator for 1 hour to set up.
  10. Break into pieces and enjoy!

Notes

  • Add any toppings you prefer like nuts, salt, sprinkles, or drizzle melted chocolate.
  • It’s recommended to store the toffee in the fridge, but I keep it in a sealed container at room temperature.
  • I always use salted butter for all my baked goods. Use whatever you like.
  • For a 18 x 13 baking sheet it takes approximately 50 saltines.
  • For a 10 x 15 baking sheet it takes 35 saltines.
  • Pretzels, graham crackers, or other crackers can be used for the bottom layer.
  • Use your choice of chocolate: dark, milk, white, etc. 

Food

Grape Tanghulu

meghanewhite

You know what is missing from your life? Tanghulu. Grapes are sweet and delicious on their own, but adding a candy shell takes them to a whole other level. Tanghulu is skewered fruit covered in a hard candy coating. It is so satisfying to bite into the sweet crunchy outside and then experience a juicy ripe grape inside. It’s so good!

Tanghulu originated in Northern China during the Song Dynasty (960-1279). Traditionally it’s made from hawthorn or haw fruits. Nowadays there are a variety of fruits used like grapes, strawberries, and mandarin oranges. This popular Chinese street food can also be found in South Korea and Japan.

Visually, these little fruit kabobs are stunning with their shiny glass coats. Taste them, and you will quickly find out why they have been around for centuries. Tanghulu would be fun to make with kids.

Happy Eating!

Many plans are in a man’s heart, but the purpose of the LORD will prevail. Proverbs 19:21

Grape Tanghulu 

Ingredients 

2 cups sugar 

1 cup water

grapes (approximately 75) 

Equipment needed:

bamboo skewers

parchment paper

candy thermometer

Instructions 

  1. Prep all the grapes by putting 5 grapes per skewer. Set aside.
  2. Line a baking sheet with parchment to use after dipping the fruit in the hot candy coating.
  3. In a medium sauce pan mix 2 cups sugar and 1 cup of water. Do not stir again. Heat over medium-high heat for approximately 20 to 30 minutes until the temperature reaches 300℉. The sugar will be an amber color and very bubbly when it’s ready. 
  4. You need to reach hard crack stage. If you do not have a thermometer, take one of the bamboo skewers without fruit on it, and dip it in the hot sugar, then dip it in cold water. If it is hard and cracks, the sugar is ready. If it’s still soft it’s not ready. 
  5. While the sugar and water is cooking, fill a large bowl with lots of ice and water.
  6. Once the sugar has reached hard crack stage, take the pan off the heat and immediately start rolling your prepared skewers in the hot sugar. Then put each skewer in the ice cold water bowl. The candy will harden immediately. Work quickly since the hot sugar will harden fast.
  7. Place each candy coated skewer on a parchment lined sheet pan to let some of the excess ice water drip off. 

Notes

  • Enjoy tanghulu right away.
  • Store them in the refrigerator for several days.
  • They freeze well and taste good frozen too.
  • Try other fruits like strawberries, or apples, or whatever you prefer.
  • Do not stir the sugar water once it’s cooking. Crystals can form if you stir the mixture. Just let it cook.
  • The skewers only need to sit in the ice water for maybe ten seconds to harden the candy and cool the outside. It’s ok if they sit in the ice water while you finish the rest of the skewers. 

Food

Lime Icebox Cake

meghanewhite

If you love cake like I do but don’t want to turn on the oven during the hot summer months, then an icebox cake will do the trick. What is an icebox cake? It’s a no-bake cake made from layers of cookies and whipped cream. The cookies soften as it sits in the refrigerator overnight creating a cake-like texture. This scrumptious cake tastes a lot like a key lime pie.

Carlota de limón (Mexican lime icebox cake) uses Maria cookies and that’s what I use. Maria cookies are similar to graham crackers. The Mexican version of this cake uses evaporated milk, which you can use. I chose heavy cream. Both are very good. If you cannot find Maria cookies use graham crackers instead.

This easy yet impressive dessert will delight your family and friends.

Happy Eating!

And without faith it is impossible to please God. For anyone who approaches Him must believe that He exists and that He rewards those who earnestly seek Him. Hebrews 11:6

Lime Icebox Cake

Yield: 9 servings

Ingredients

One (14 oz.) can of sweetened condensed milk

One (8 oz.)  cup of heavy cream

¼ cup fresh squeezed lime juice (3 to 4 limes)

1 tsp. lime zest (1 lime)

1 ½ sleeves of Maria cookies (10 oz.) 

Optional Garnish:

Whipped cream

Lime zest

Lime slices

Maria cookies 

Instructions

  1. Zest 1 or 2 limes to get 1 teaspoon. Juice 3 to 4 limes to get ¼ cup. 
  2. Add the sweetened condensed milk and heavy cream to a mixing bowl and gently whisk for a minute. Add the lime zest and juice. Whisk for an additional couple of minutes until the mixture is thickened.
  3. Using an 8×8 baking dish pour a small amount of the filling on the bottom. Add a layer of the Maria cookies, breaking them into smaller pieces if needed to fill in.
  4. Pour another layer of the filling, approximately ¼ to ⅓ cup on top of the cookie layer. Continue layering cookies and lime filling until it’s all gone, ending with just the lime mixture on the top. You should have 3 to 4 cookie layers, depending on your preference.
  5. Cover with plastic wrap and refrigerate for a minimum of 4 hours up to overnight.
  6. Enjoy your delicious icebox cake within a few days.

Notes:

  • The filling will thicken as you whisk everything together, but it will still be a little runny. It will thicken as it sets up in the fridge.
  • Use a pie plate, or any baking dish you prefer.
  • One sleeve of Maria cookies will make 3 layers in an 8×8 pan.

Food

Peppermint Bark

meghanewhite

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If you love peppermint like I do, then you will enjoy this very simple holiday treat. This would make a great addition to a cookie platter, or a very nice homemade gift. I made it with a semi-sweet chocolate base and a white chocolate top, but you could just use one type of chocolate. I like the contrast of the two chocolates with the mint.

Need a last minute gift, or treat for a party? Peppermint bark will save the day. Delicious, chocolatey, minty goodness all in one super easy no bake dessert. Only four ingredients for this fantastic recipe. Here is my last minute gift to you.

Merry Christmas!

For unto us a Child is born, Unto us a Son is given; And the government will be upon His shoulder. And His name will be called Wonderful, Counselor, Mighty God, Everlasting Father, Prince of Peace. Isaiah 9:6

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Peppermint Bark

Ingredients

1 bag white chocolate chips (11 oz.)

1 bag semi-sweet chocolate chips (11 oz.)

½ teaspoon peppermint extract

6 candy canes, crushed

Instructions

  1. Line a large baking sheet (9 x12, or larger) with parchment going up the sides of the pan.
  2. Put a freezer bag inside another freezer bag and place the candy canes inside. Break them into small pieces using a rolling pin. Set aside.
  3. In a small glass bowl put the semi-sweet chips. Microwave in 20 second intervals, stirring between until the chocolate is melted and smooth.
  4. Pour the melted semi-sweet chocolate onto the prepared baking sheet and spread out evenly using a rubber spatula.  Place in the refrigerator for approximately 10 to 15 minutes, or until the chocolate is almost set.
  5. Melt the white chocolate in a small glass bowl while the semi-sweet chocolate layer is setting up in the fridge. Heat in the microwave for 20 seconds at a time, stirring in between until the white chocolate is melted and smooth. Stir in ½ tsp peppermint extract. Pour the melted white chocolate over the semi-sweet layer. Carefully spread out the white chocolate using a rubber spatula.
  6. Sprinkle the crushed candy canes over the white chocolate and gently press the candy canes into the chocolate. 
  7. Refrigerate the bark until completely set, about an hour. 
  8. Break into pieces and enjoy!

Notes 

  1. The semi-sweet layer should be a little bit soft when you pour the melted white chocolate on top. This way the layers will adhere together. If the semi-sweet is completely set the two chocolate layers can separate. 
  2. White chocolate chips are a bit temperamental and want to harden fast after melting. Work quickly so the candy canes will stick to the chocolate before it sets up. 
  3. The microwave is the easiest way to melt the chocolate but a double boiler is ideal. 
  4. My bark is thin since I used a large pan, spreading my chocolate thin. Use a smaller pan for thicker bark. 
  5. Store bark in the refrigerator for up to 3 weeks. It can be left at room temperature for a few days, but it will get soft.

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Photo Credits: Meghan E. White

Food

Pavlova

meghanewhite

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Pavlova is a fantastic meringue dessert that melts in your mouth. It’s light, airy, and crunchy on the outside, with a soft marshmallow inside. The addition of whipped cream and fruit makes this dreamy confection absolute perfection, in my opinion.

You can make your very own pavlova. It may look and sound intimidating to make a meringue cake, if you’ve never made one, but you can do it! With a few simple ingredients, in no time you will have a beautiful dessert for your next holiday, or gathering, or just to enjoy yourself.

And, a little side note on the origins of this wondrous treat; there is debate whether pavlova came from Australia or New Zealand. Either way, it’s delicious. The name is from Russian ballerina Anna Pavlova. Traditionally, it’s topped with passion fruit, but you can use whatever fruit you like. A little history lesson. Now, on to the recipe we go.

Happy Eating!

Have I not commanded you? Be strong and courageous. Do not be afraid; do not be discouraged, for the LORD your God will be with you wherever you go. Joshua 1:9

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Pavlova 

Special equipment needed: stand mixer or hand mixer

Ingredients

4 egg whites at room temperature

1 cup granulated sugar

1/2 Tablespoon corn starch

1 teaspoon white vinegar

1 teaspoon vanilla

Instructions 

  1. Preheat oven to 200°.
  2. Line a baking sheet with parchment and trace a 9-inch circle around a baking pan onto the paper. 
  3. Using the whisk attachment, place room temp egg whites in your mixing bowl and start the mixer on low. Mix for about 2 minutes until the egg whites get foamy.
  4. Now turn up the mixer to medium until you get soft peaks. The egg whites will be fluffy and hold their shape. This will take several minutes.
  5. Next, slowly add the sugar a spoonful at a time while the mixer is running at medium speed. Wait about 30 seconds between each spoonful as the mixer runs. 
  6. Once all the sugar has been mixed in, turn up the mixer to medium high until you get stiff peaks, and the mixture is thick and glossy. Check that all the sugar is dissolved by taking some of the mixture between your thumb and forefinger to feel for granules. Continue mixing until all sugar is dissolved and stiff peaks have formed. 
  7. Now add the corn starch, vinegar, and vanilla and mix on low just until incorporated. 
  8. Spoon the meringue onto the 9-inch circle on the parchment paper leaving a small shallow spot in the middle with the edges being slightly higher. 
  9. Bake for 1 hour, then turn off the oven, leaving the meringue in the oven for another hour. After the 2 hours you can take the meringue out of the oven or you can leave it in the oven overnight. 
  10. When you’re ready to serve the pavlova top with whipped cream and fresh fruit. Enjoy!

Notes

  • Cracks in a pavlova are quite normal and it will still taste delicious.
  • Add the whipped cream and fruit right before serving or slice individual pieces and add toppings separately. The pavlova will start to soften once fruit and cream has been added so it will lose some of its crispness. 
  • Store a decorated pavlova in the refrigerator for up to 2 days. A plain pavlova with no whipped cream or fruit can be kept in an airtight container in the pantry for 2 days. 
  • Vinegar and corn starch will stabilize the pavlova and help prevent weeping.
  • Leaving the pavlova in the oven overnight to slowly cool will help prevent cracks.

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Soft peaks.

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Stiff peaks.

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Trace a circle on the parchment paper.

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Ready to go in the oven. Make lots of swirls as they add great texture.

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Once the pavlova is cooked it will still look glossy, just slightly dull.

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Top with whipped cream and berries. Enjoy!

 

Photo credits: Meghan E. White