Easy Summer Berry Pavlova



As easy as 1,2,3! This simple 3 step dessert will be the sweet talk of this summer’s picnics, parties and family gatherings. So delicious, light and creamy too, mixed with your favorite garden berries, everyone, will simply love you!! Happy Summer! ~Amy

Easy Summer Berry Pavlova

1-2 pounds fresh berries, any kind, rinsed and cut if necessary
1-2 packages purchased meringue cookies*
2 cups heavy whipping cream
1/2 powdered sugar
1 tsp vanilla

To assemble:

Beat cream together with sugar and vanilla to soft peaks. Set aside.

In a medium sized serving dish. Layer starting with berries, cream, meringues then cream and repeat ending with the cream. Garnish with a few berries, meringues and mint if desired. Chill until ready to serve.

Makes 6-8 servings

Recipe by Amy Richardson

*meringue cookies an be purchased at Trader Joe’s or other fine grocers

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Pop Sundaes! The perfect summer kick off!



What’s a Pop Sundae? A fruit sundae with a full sized popsicle! Like a creamsicle sundae! Start with a scoop of creamy vanilla bean ice cream, add a tangy fresh fruit sorbet pop, and top with whipped cream and a fruit infused drizzle!
Great party idea, or just for family fun on a sizzling summer night! ~Amy

Pop~Sundaes!

Sundaes:

Vanilla Bean Ice Cream, purchased

Fresh Fruit Sorbet Pops:
Passionfruit Peach Pops
Raspberry Watermelon Pops
Strawberry Pineapple Coconut Pops
Triple Berry Lemon Pops

Vanilla whipped cream

REAL Fruit Infused Syrups
Peach Purée
Raspberry Purée
Pineapple Purée
Strawberry Purée
Cream of Coconut

Waffle Butter Cookies, or Tate’s Bake Shop Cookies, purchased

Recipes:

~Passionfruit Peach Pops~

4 cups fresh peaches, peeled and sliced
2/3 cup passionfruit juice
1/2 cup simple syrup*
1 tbsp fresh lime juice

~Raspberry Watermelon Pops~

3 1/2 cups cur watermelon
2/3 cup raspberry lemonade
1/2 cups fresh raspberries
1/2 cup simple syrup
1 tbsp fresh lime juice

~Strawberry Pineapple Coconut Pops~

3 1/2 cups strawberries, rinsed and stems removed
1/2 cup cut fresh pineapple
3/4 cup REAL Cream of a coconut syrup, found in the mixology section at your grocer
1 tbsp fresh lime juice

~Triple Berry Lemon Pops~

4 cups berries, blackberries, blueberries, strawberries, purée and strained
2/3 cup Simply Berry Lemonade
1/2 cup simple syrup
1 tbsp fresh lemon juice

To make Pops:

Place all ingredients in blender, and blend until smooth. Pour into popsicle molds, shot glasses, or ice tray. Place in sticks and freeze overnight or 4-6 hours until frozen.
To remove pops from molds, let sit for 1 -2 minutes, or run room temperature water over the base of the mold to release pop.

Assembly:

Scoop vanilla ice cream into dish leaving space for your sorbet pop and cookie. Top with whipped cream and drizzle with REAL peach purée. Garnish with mint if desired.

Recipes and ideas, by Amy Richardson

*simple syrup can be purchased in the mixed drinks section at the grocery store.
Or made, by bringing 1 cup water and 1 cup sugar to a simmer, then cool to room temperature.

Products:
REAL Infused Fruit Purée
Tate’s Key Lime Coconut Thins
Harmon’s grocery store

Butter Waffle Cookies
Trader Joe’s

Popsicle Molds
Set of 4
Astra Stainless Steel Popsicle Molds
Amazon 14$

Stainless Steel 18/10 Ice Tray
Amazon 24$-35$

Assorted Popsicle Molds
Amazon
10$-75$

To watch televised segment:

Studio 5, KSL , Click recipes or Amy Richardson

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Berries & Greens Strawberries & Cream Poppyseed Dressing


Salad and a little bit of spring sunshine is what we all need! This easy salad will be a great addition to any dinner, brunch or a perfect party pleaser!~Amy

Berries & Greens with Strawberries & Cream Poppyseed Dressing

1 pound spring mix greens
Fresh strawberries, sliced
Fresh blackberries
Fresh blueberries
4oz crumbled goat cheese
1/2 cup Praline Pecans, coarsely chopped

In a large bowl, place greens. Add berries in the center, top with goat cheese and praline pecans. Serve with Strawberries & Cream Poppyseed Dressing.

Dressing:
1 cup Vanilla Greek Style yogurt
1/2 cup sweetened whipped cream
2-3 large strawberries, stems removed
1 tbsp fresh lime or lemon juice
1/2 tsp poppy seeds

Makes 8-10 servings

Recipes Amy Richardson

Milk Chocolate, Macadamia, Toasted Coconut, Parfait Cookies



By March, all of us need to go to Hawaii, but since we can’t, I thought I’d bring home a little taste of the tropics. These are a cake like parfait cookie, filled with sea salted macadamia nuts, chocolate, and toasted coconut! Aloha!
~Amy

Milk Chocolate, Macadamia, Toasted Coconut, Parfait Cookies

1 1/3 cups butter, at room temperature
1 1/2 cups sugar
2 eggs
2 tsp vanilla
2 tsp baking powder
1 tsp coarse salt
3 1/2 cups flour

2 cups milk chocolate chips

1 1/2 cups toasted coconut*

1 cup coarsely chopped macadamia nuts

Heat oven to 350 degrees.
Line 2 baking sheets with parchment.

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. Stir in chocolate, macadamia nuts, and coconut. Scoop dough into rounds and place on cookie sheet at least two inches apart, flatten slightly and bake for 10-12 minutes or until lightly browned. Remove to cooling rack.

* To toast coconut:

Heat oven to 350 degrees. Lay coconut in a single layer on a baking sheet, and bake until golden brown. Stirring every so often to make it brown evenly.

Makes 12-14 large cookies

 

Recipe by Amy Richardson

~A Parfait Cocktail Party~



I love this idea! Set out your party glasses, whip up some delicious stir ins, and welcome your guests to a pretty parfait cocktail party! This easy party set up is the perfect way to celebrate your next wonderful event! ~Amy

~Parfait Cocktail Party~

-Vanilla Cream Dessert Yogurt:

Homemade Fresh Fruit Stir-in’s
-Strawberry Tangerine*
-Blackberry Passionfruit*
-Tart Cherry Rhubarb*

-Fresh berries
-Honey Vanilla Granola*
-Praline pecans
-Toasted Coconut
-Citrus zest/lime wedges
-Honey drizzle.

Set up:
Martini glasses
Floral cocktail umbrellas
Pearl fruit skewers
Silver spoons
Pink votives

Recipes:

Vanilla Cream Dessert Yogurt:

8 cups Vanilla Greek Style Yogurt
2 cups heavy whipping cream
1/2 cup powdered sugar
2 tsp vanilla

In a large mixing bowl, stir yogurt until smooth.
With an electric mixer, beat cream, powdered sugar and vanilla to soft peaks.
Gently fold cream into yogurt and pour into serving dish. Refrigerate until ready to serve.

Makes 10 servings

~Blackberry Passionfruit Stir-in~
2 cups fresh blackberries
1 cup passionfruit juice
1/2 cup sugar
1 tbsp +1tsp cornstarch
2 tsp lemon juice

In a medium sized saucepan place blackberries and 1/2 cup of the passionfruit juice. Cook over medium heat until fruit is soft, stirring constantly. In a separate bowl whisk together sugar and cornstarch. Slowly whisk in remaining 1/2 cup passionfruit juice and lemon juice. Slowly stir into bubbly fruit and whisk until thickened. Pour into heat proof dish to cool.

~Strawberry Tangerine Stir-in~
2 cups fresh strawberries, sliced
1/2 cup fresh tangerine juice, about 2 tangerines
1/2 cup water
1/2 cup sugar
1 tbsp +1tsp cornstarch
2 tsp lemon juice

In a medium sized saucepan place blackberries and 1/2 cup water. Cook over medium heat until fruit is soft, stirring constantly. In a separate bowl whisk together sugar and cornstarch. Slowly whisk in remaining 1/2 cup tangerine juice and lemon juice. Slowly stir into bubbly fruit and whisk until thickened. Pour into heat proof dish to cool.

~Tart Cherry Rhubarb~
1 cup pitted cherries, sweet or tart
1 cup sliced rhubarb, fresh or frozen
1 cup water
1/2 cup sugar
1 tbsp +1tsp cornstarch
2 tsp lemon juice

In a medium sized saucepan place blackberries and 1/2 cup water. Cook over medium heat until fruit is soft, stirring constantly. In a separate bowl whisk together sugar and cornstarch. Slowly whisk in remaining 1/2 cup of water and lemon juice. Slowly stir into bubbly fruit and whisk until thickened. Pour into heat proof dish to cool.

~Honey Vanilla Granola~

8 cups rolled oats

1 1/2 cups sweetened shredded coconut

1 1/2 cups honey

2 tbsp coconut oil

2 tsp vanilla

1 tsp salt

Heat oven to 225 degrees

In a large mixing bowl, stir together oats, and coconut.

In a small saucepan, heat honey, oil, lemon juice,salt and vanilla until warm.

Pour over oat mixture and stir until evenly coated. Place a parchment lined baking sheet and cook for 1 hour, stirring every 20 minutes, or until desired color is reached.

Cool completely. Store in a airtight container.

Product information:
Pink Pearl Picks
https://www.amazon.com/dp/B07K8ZHXHW/ref=cm_sw_r_sms_c_api_i_dOYJCbAFTN1WQ
Floral Umbrellas
https://www.amazon.com/dp/B01MR877LL/ref=cm_sw_r_sms_c_api_i_TRYJCb9DZ6QE1

Martini Glasses
All-a-Dollar

Recipes and party ideas by Amy Richardson

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Cinnamon Churro Cookies


I love a good churro! The best ones really are at Disneyland, but you can’t be there everyday, so I thought I would bring home the flavor with these big, soft, cinnamon, frosted churro cookies~Amy

Cinnamon Churro Cookies

1 1/3 cups butter, at room temperature
1 1/2 cups sugar
2 eggs
2 tsp Mexican vanilla
2 tsp baking powder
1 tsp coarse salt
3 1/2 cups flour

Cinnamon sugar:
1 cup sugar
1-2 tsp ground cinnamon

Cinnamon Buttercream
Sugar crystals

Mix together cinnamon and sugar recipe. Set aside.

Heat oven to 350 degrees.
Line 2 baking sheets with parchment.

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 cinnamon sugar to coat. Place on cookie sheet at least two inches apart, flatten slightly and bake for 10-12 minutes or until lightly browned.

Cool completely.

Cinnamon Buttercream:

1 cup butter, room temperature
8 cups confectioners sugar
1/2 cup milk
2 tsp Mexican vanilla
1/4 tsp ground cinnamon

With an electric mixer beat butter, four cups of the powdered sugar, and milk until smooth. Add remaining sugar beat until smooth. Add vanilla and beat on high. Add cinnamon and mix until light and fluffy.

Frost cookies generously with buttercream. Sprinkle with sugar crystals and cinnamon and sugar.

Makes 12-14 large cookies

Recipe by Amy Richardson

Blueberry~Blush French Macarons


A blushing bride, and deep blue eyes, makes these French classic confectionary, the perfect wedding pairing for the perfect couple! ~Amy

Blueberry~Blush French Macarons

Macaron Base:

3 egg whites, at room temperature
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1 tsp vanilla extract

1-2 drops america food coloring blush tone and light pink

In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg whites until foamy.

While beating on high, slowly add sugar. When soft peaks form, add extracts and food coloring if desired.

Beat until stiff peaks, has a glossy texture, and mixture doesn’t drip from the beaters.

Into the whipped meringue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended, and looks like lava when dropped from the spatula.

Place mixture in a piping bag fitted with round tip.

On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.

Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it’s pied shape.

Before baking, let batter dry, uncovered for 30 minutes.

Heat oven to 300. Bake for 15-17 minutes. Cool completely.

Pipe or spoon a small amount of ganache on the flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.

Makes about 2 1/2 dozen filled macarons.

Blueberry White Chocolate Ganache

1/2 heavy whipping cream
1 1/2 cups chopped white chocolate
1/2 tsp vanilla
3-4 Tbsp finely crushed freeze dried blueberries or 2 Tbsp blueberry preserves

Place chopped chocolate into a small bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, and let set for about 5 minutes. Slowly stir until smooth. Add vanilla and whip to desired consistency. Stir in crushed freeze dried blueberries or blueberry preserves. If an ombre look is desired, divide into 3 portions and stir in a small amount in the first, and continue with the second and third portion until dedired color is acheived. Use immediately.

Recipe by Amy
Made by Madeline Richardson