S’mores Glamour!



Glamping at it’s finest! Buttery graham crumbs, rich chocolate molten lava cake, topped with a fire toasted marsmallow? Definitely my kind of camping! ~Amy

S’mores Glamour

Recipe:

Purchased Chocolate Lava Cake
Large Jet Puff marshmallow squares
Torani Chocolate dessert syrup
Sweetened whipped cream
Graham cracker crumbs
1/4 cup butter, melted
2 tbsp sugar
Mint leaves

Mix together graham cracker crumbs and sugar. Drizzle melted butter over the top, and toss. Set aside.

Sprinkle 2-3 tablespoons of graham cracker mixture in a circle on a microwave safe dessert plate. Place lava cake upside down on top of graham cracker crumbs, and microwave according to instructions. Place marshmallow on a small plate and microwave about 15 seconds.
Drizzle lava cake with chocolate dessert syrup. Gently place marshmallow on top of cake. Torch until lightly browned, or place under broiler for 2-3 minutes. Serve with whipped cream and garnish with fresh mint if desired.

Recipe by Amy Richardson

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Bananas Foster Dessert Nachos



One of my favorite memories is sharing a plate of late night dessert nachos with my daughter Ozma at the famous Del Coronado Hotel. This fun idea crossed with the classic dessert Bananas Foster, makes a fun ending for any fiesta! ~Amy

Bananas Foster Dessert Nachos

Stacy’s Cinnamon Pita Chips
Fresh sliced bananas
Amy’s Caramel Sauce*
vanilla bean ice cream
Torani Caramel Syrup

Caramel Sauce

1/2 cup butter
1 cup brown sugar
1 cup sour cream

In a medium sized saucepan, melt butter. Whisk in the brown sugar, cook until bubbly and lighter in color. Remove from heat and whisk in sour cream. Whisk until smooth.

Makes about 2 cups

To assemble:

Place chips on a platter. Top with fresh sliced bananas. Drizzle lightly with Caramel Sauce. Top with large scoops of vanilla ice cream. Drizzle with Torani Caramel Syrup.
Serve immediately

Recipes by Amy Richardson

Lemon and White Chocolate Thin Pastry Twigs



Twist into spring with these delicate lemon pastry twigs! For the lemon lovers, give them a tangy lemony, dip.~Amy

Lemon and White Chocolate Thin Pastry Twigs

1 sheet puff pastry, thawed
Lemon curd
1 egg +1 tbsp water, beaten

Crystal sugar
1/3 cup white chocolate pieces

Heat oven to 400 degrees.
Line a baking sheet with parchment.

On lightly floured board, roll sheet into a 14×10-inch rectangle. Spread a thin layer of lemon curd over pastry. Fold in half and gently with a rolling pin to seal.

Cut the pastry crosswise into 1/8 inch strips. The thinner, the better, it is a little messy, but worth it!
Twist the strips and place on prepared baking sheet, pressing down the ends. Brush with egg wash and sprinkle with sugar crystals.

Bake for 10 minutes or until golden brown. Remove from pans while hot, to cool on cooling racks.

Melt chocolate in the microwave on 30 second intervals, stirring in between until
smooth. Drizzle over pastry sticks and cool.
For you lemon lovers, serve with a small dish of lemon curd for dipping. SO GOOD!

Recipe by Amy Richardson

Strawberry and White Chocolate Thin Pastry Twigs



Twist and shout for these strawberry pastry twists! Let the delightful flavors of strawberries and white chocolate dance in your mouth, it’s a pastry party!~Amy

Strawberry and White Chocolate Thin Pastry Twigs

1 sheet puff pastry, thawed
Strawberry freezer jam, or preserves
1 egg +1 tbsp water, beaten

Crystal sugar
1/3 cup white chocolate pieces

Heat oven to 400 degrees.
Line a baking sheet with parchment.

On lightly floured board, roll sheet into a 14×10-inch rectangle. Spread a thin layer of jam over pastry. Fold in half and gently with a rolling pin to seal.

Cut the pastry crosswise into 1/8 inch strips. The thinner, the better, it is a little messy, but worth it!
Twist the strips and place on prepared baking sheet, pressing down the ends. Brush with egg wash and sprinkle with sugar crystals.

Bake for 10 minutes or until golden brown. Remove from pans while hot, to cool on cooling racks.

Melt chocolate in the microwave on 30 second intervals, stirring in between until
smooth. Drizzle over pastry sticks and cool.
Store in a covered container.

Recipe by Amy Richardson

Savory Butter, Fresh Rosemary and Sea Salt Rolls


So delicious! These light and buttery rolls are a perfect compliment to any meal! Whether with a hot cup in the morning or toasted in the oven with ham and cheese, you will fall in love!~Amy

Savory Butter, Fresh Rosemary and Sea Salt Rolls

1/2 cup + 1 cup very warm water

1 tbsp yeast

2 eggs

1/2 cup sugar

1/2 cup butter, melted

1 tsp salt

5-5 1/2 cups flour

Filling:

1/4 cup butter, softened

2-3 sprigs fresh rosemary leaves, snipped

Topping:

1 egg plus 1 tablespoon water, beaten

Sea Salt Flakes or coarse salt

In a large mixing bowl, sprinkle yeast over 1/2 cup or warm water, stir to soften. Add additional water and eggs. Beat with an electric mixer on high, until frothy.

Add sugar, butter, and salt. Repeat.

With dough attachment, add about 2 1/2 cups of the flour. Stir until it forms a smooth elastic dough. Add the rest of the flour. Mix until the dough starts to pull away from the sides.

Grease bowl, turn the dough to coat. Cover and let rise until double in size.

On a lightly floured board, divide dough in half. Using a rolling pin roll dough into rectangle. Spread half of the butter on top in a thin layer. Sprinkle with snipped rosemary. Shape into a roll and slice into 2 inch pieces, and place on buttered cookie sheets. Repeat with other half of dough. Cover and let rise in a warm place until doubled, about 40 minutes. Brush with egg wash and sprinkle with flake sea salt.

Bake at 400 degrees for 12-15 minutes or until golden brown.

1 – 1 1/2 dozen rolls

Recipe by Amy

Fresh Lemon Tea Cake with Lemon Thyme Buttercream


A delightful balance of sweet and tangy, this springtime tea cake is perfect for any occasion.~Amy

Fresh Lemon Tea Cake with Lemon Thyme Buttercream

1 cup butter, softened
2 cups sugar
4 eggs

2 1/2 cups flour
2 tsp baking powder
1 tsp coarse salt

3/4 cup buttermilk
1/4 cup fresh lemon juice, approximately 1 large lemon

Zest of 1 lemon

Line two 8 inch bread pans with parchment or spray with cooking spray

Heat oven to 350

With an electric mixer, beat butter and sugar for 2-3 minutes or until light and fluffy.
Add eggs one at a time and beat on high until creamy.

Mix together dry ingredients. Set aside.
Stir together buttermilk and lemon juice.

Starting with the flour, alternate dry mixture and liquid ingredients. Add lemon zest and mix until smooth.

Pour evenly into pans, smoking the top to finish.

Bake for 50-55 minutes or until cake tester comes out clean.

Cool for at least 10 minutes in pan. Remove and cool completely.

Frost with Lemon Thyme Cream Cheese Buttercream.

Lemon Thyme Cream Cheese Buttercream

1/2 cup butter
1/4 cup whipped cream cheese
4 cups confectioners sugar
1/4 cup milk
1/2 tsp vanilla
Zest of 1 Meyer lemons
1/2 tsp finely snipped thyme leaves

Beat butter and cream cheese until smooth, add 2 cups sugar, and milk, and beat again until well mixed. Add in vanilla and mix. Add remaining sugar and beat until light and fluffy. Add in lemon zest and thyme and repeat.

Makes 2 cakes

Recipes by Amy Richardson

Tangerine Vanilla Dream Cookies


Is your spring taking some time to get here? No worries, bake up some sweet sunshine and smile! ~Amy

Tangerine Vanilla Dream Cookies

Cookies:

1 1/3 cups butter
1 1/2 cups sugar
2 eggs
2 tsp vanilla

2 tsp baking powder
1 tsp coarse salt
3 1/2 cups flour

Additional sugar for rolling

Tangerine Vanilla Buttercream

Sugar crystals

 

Heat oven to 350 degrees

With an electric mixer, beat butter for 2-3 minutes.
Add sugar, beat until light and fluffy. Another 2-3 minutes.
Add eggs and vanilla, scrape down sides and beat until light and fluffy.
Add baking powder, salt, and flour and mix until just blended. Scoop dough into rounds and roll in sugar to coat. Place at least two inches apart, flatten slightly and bake until lightly browned. Cooking time will vary depending on the size of the dough. Small cookies 10-12 minutes, large 16-18.

Cool completely and frost.

Tangerine Vanilla Buttercream

1/2 cup butter
4 cups confectioners sugar
1/4 cup milk
1/2 tsp Madagascar Bourbon Vanilla
Zest of 1 tangerine or Minneola

Beat butter until smooth, add 2 cups sugar, and milk, and beat again until well mixed. Add in vanilla and mix. Add remaining sugar and beat until light and fluffy. Add tangerine zest and repeat.

Recipes by Amy Richardson