Breakfast Blueberry Tangerine Frozen Yogurt


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Who doesn’t want ice cream for breakfast?!?! This guilt free and healthy recipe will make your morning something to look forward to! ~Amy

Breakfast Blueberry Tangerine Frozen Yogurt

2 cups tangerine or fresh orange juice
1 1/2 cups vanilla yogurt
1 cup frozen blueberries, thawed with juice
2-3 Tbsp sugar or honey
1/4 tsp vanilla
Juice of 1/2 small lime

Granola
Fresh blueberries

Place all ingredients into a blender, mix on high until well blended. Pour into ice cream maker and freeze according to manufacturer’s instructions or pour into container and freeze until firm.

Serve with fresh fruit and granola.

Recipe by Amy Richardson

Blackberry Chantilly Cream Puffs


While visiting Southern California A couple of years ago, we discovered this amazing Cream Puff shop called Beard Papa’s. They are unbelievably delicious!!! They sell only cream puffs, fill them with sweet cream, dust them while you wait, and put them in a box like donuts. Truly you can’t get enough. I have made up an easy recipe, so you don’t have to wait to try these out of the world treats! ~Amy

Blackberry Chantilly Cream Puffs

Cream Puffs:

1 cup water

1/2 cup butter

4 eggs

1/8 tsp salt

Heat oven 425 degrees
Line 2 baking sheets with parchment. Set aside.

In a medium sized saucepan, heat water and butter over medium high heat until boiling. Add salt and flour all at once and stir over heat until it shapes in to a ball. Remove from heat and cool 10 minutes. Stir in eggs one at a time until completely blended.

Using a cookie scoop or piping bag. Make 16 large, or 24 smaller rounds, placing about 2 1/2 inches apart directly on to prepared sheets. 

Bake for 25-30 minutes. Or until golden brown and firm. Cool completely.  

When ready to serve:

With a small tip Chantilly Cream filled pastry bag, poke into the side of the cooled cream puff. Fill cream puffs until full and dust with powdered sugar.

Makes 1 1/2 – 2 dozen 
Blackberry Chantilly:

1 pint heavy whipping cream
3 tbsp powdered sugar

1/2 tsp vanilla

3 tbsp Weeks’s Blackberry Freezer Preserves, thawed and stirred. 

With an electric mixer, beat cream, sugar and vanilla until firm peaks. Take a small amount of cream and stir into preserves to lighten. Gently fold mixture into remaining cream. 

Makes 4 cups

Recipe by Amy Richardson

Cherry Blossom Ladies Luncheon


Cherry blossoms, spring rolls, iced herbal tea, and a delicious chocolate ending could be your next party! Whether it’s a bridal, baby shower, or book club party, this party menu will be sure to please! ~Amy

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Silver Spoon Chocolate Mousse


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My favorite silver spoons make this simple and elegant dessert something special. Add fresh pansy blossoms and you have a beautiful and unique ending to any dining event. ~Amy

Silver Spoon Chocolate Mousse

6 oz dark or semisweet pieces
2 tbs butter
3 tbs water
1 cup heavy cream

Silver spoons
Fresh violets, pansies for garnish

Place chocolate, butter, and water in a small saucepan pan, and heat over medium heat until smooth. Set aside to cool.

Whip cream to stiff peaks. Take a small amount of cream and gently stir into chocolate to lighten. Carefully fold remaining cream into chocolate until no streaks remain. Refrigerate at least 2-3 hours to set.

To serve:
Scoop chocolate mousse with silver spoons. Place onto serving platter, marble or slate tile, sprinkle with fresh flowers and serve immediately or cover lightly with plastic wrap and refrigerate until ready to serve.

Recipe by Amy Richardson

Roasted Asparagus, Rosemary and Black Forest Ham Quiche


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Asparagus and ham are traditional at our Easter dinner. Love the combo! Easy and elegant for your Sunday brunch!~Amy

Roasted Asparagus, Rosemary and Black Forest Ham Quiche

1 recipe Pastry shell for single crust pie

6 Eggs
1/3 cup sour cream
1/3 cup Half-and-half, or milk
¼ tsp salt
1/8 tsp pepper
2tbs snipped fresh rosemary leaves
1/4 pound Black Forest Ham, shaved
2 cups Jarlsburg cheese

Bake crust at 425 in an 8 inch pie or tart pan until set and dry. (8-12 minutes)
Set aside.

Arrange asparagus in a single layer on a parchment lined baking sheet. Drizzle lightly with olive oil, salt and pepper. Bake at 425 degrees for about 5 minutes. Set aside.

In a medium bowl, whisk eggs. Whisk in sour cream and light cream, salt, pepper, and fresh rosemary. Stir in cheese and ham.

Pour egg mixture into the hot, baked pastry crust. Arrange asparagus over the top. Bake at 325 degrees for about 45 minutes, or until a knife inserted into the center comes out clean.

Let quiche rest for 10 minutes before serving.

Makes 6-8 servings.

Fresh Lilac, Blackberry, and Butter Palette!


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Paint your pallette with delicious, butter, blackberry jam, and delicate lilac blossoms. The perfect little station for your Easter celebration! ~Amy

Fresh Lilac, Blackberry, and Butter Palette!

Butter, at room temperature
Blackberry Freezer jam
Lilac blossoms
Fresh baked rolls

Slate or marble tile

Stir butter until smooth. Place on tile and spread slightly to flatten. Place a couple of tablespoons on top. And gently swirl. Sprinkle with lilac blossoms, and serve with hot rolls or bread.

Recipe by Amy Richardson

Pineapple White Chocolate Macarons


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With pineapples in season, let’s celebrate pineapples!! French macarons, white chocolate, and pineapple?! Let the party start!~Amy

Pineapple White Chocolate Macarons

Macaron Base:

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

1/2 tsp pineapple extract

6-7 drops yellow food coloring

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 merengue, 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 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.

Coconut White Chocolate Ganache

1/2 heavy whipping cream
1 1/2 cups chopped white chocolate
1/2 tsp pineapple extract

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 extract and whip to desired consistency.

Recipe by Amy and Madeline Richardson