Hot Spiced Cider Affogato with Salted Caramel Gelato


This is my autumnal twist on this classic Italian dessert drink. A lovely way to end any occasion! ~Amy

Hot Spiced Cider Affogato with Salted Caramel Gelato

Recipe:
Spiced Cider*
Salted Caramel or Vanilla Gelato

Spiced Cider:

2 quarts apple cider
1/4 cup brown sugar
1/2 orange cut into wedges
1-2 cinnamon sticks
Dash of nutmeg

Place all ingredients in a large saucepan, bring to a simmer. Remove from heat and let set 5 minutes. Remove wedges and cinnamon sticks.

Pour cider into glasses top with gelato, and serve immediately. Garnish with a cinnamon stick if desired.

Recipe by Amy Richardson

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Summer Frozen Berry Meringue Custards


With summer berries in abundance, why not freeze a few to make this light and heavenly dessert?! It is simply out of this world!~Amy

Summer Frozen Berry Meringue Custards

1 recipe vanilla custard
Store bought meringues, broken into pieces
Assorted berries, frozen

Vanilla Custard

1 1/2 cups sugar
2 1/2 tbsp cornstarch
3 eggs
1 cup milk
1 cup half and half
2 tbsp butter
2 tsp Vanilla

In a small bowl, whisk together cornstarch and sugar. Set aside.
In a large saucepan, whisk eggs until frothy; about one minute. Whisk in sugar mixture, and mix until well blended. Add milk and half and half. Bring mixture to a boil over medium heat, stirring constantly. Cook until it thickens. Remove from heat and stir in butter. Add vanilla, and blend well. Pour over broken meringues, and top with frozen berries, and serve immediately.

Recipe by Amy and Madeline Richardson

Fresh Strawberry, Raspberry, and Rhubarb Butter Crumble with Brown Sugar Whipped Cream!


I LOVE a fresh baked berry crumble! So delicious, hot out of the oven and topped with a dollop of whipped cream! It is such a perfectly wonderful way to end a late summer evening.~Amy

Fresh Strawberry, Raspberry, and Rhubarb Butter Crumble with Brown Sugar Whipped Cream!

1 recipe
Fresh Strawberry, Raspberry and Rhubarb Pie Filling*

*Recipe found on www.greattastebuds.wordpress.com

Brown Sugar Oatmeal Butter Crumble:
1 cup flour
1/2 cup sugar
1/2 brown sugar
1/4 tsp kosher salt
3/4 cup oatmeal
3/4 cup cold butter, cut into small pieces.

Preheat oven to 350 degrees

In a medium sized bowl stir together flour, sugars, salt and oatmeal. Cut butter into flour mixture until the mixture is crumbly and the butter is pea sized. Set aside.

Pour pie filling either uncooked or cooked into 1 1/2 quarts baking dish or individual ramekins. Pour crumble mixture evenly over the top. Place on parchment lined baking sheet and bake at 375 degrees until golden brown and bubbly.

Serve with *Brown Sugar Whipped Cream or vanilla or *Brown Sugar Dulce de Leche Ice Cream

Makes 6-8 servings

*Recipes can be found on www.greattastebuds.wordpress.com

Recipes by Amy Richardson

Homemade Churro Spiced Marshmallows


Bring something new to the campfire and spice up your s’mores with these churro flavored marshmallows! Delicious! ~Amy

Churro Spiced Marshmallows

3 packages unflavored gelatin
1 cup cold water, divided in half
1 1/2 cups sugar
1 cup corn syrup
1/4 tsp coarse salt
1 tsp vanilla

1/2 cup sugar
1-2 tsp ground cinnamon

In a small bowl, mix together cinnamon and sugar.
Spray a 9×13 pan with non cooking spray. Coat pan with sugar mixture.
Set aside.
Save remaining sugar mixture.

Using a stand mixer, place gelatin in mixing bowl, add water and let sit.

In a large sauce pan, place remaining half cup of water, corn syrup, sugar and salt. Stir and cook over medium high heat until mixture comes to a soft boil stage, 240 degrees, testing with either a candy thermometer or using cold water method.

Turn mixer on low, and slowly pour syrup down the sides of the bowl. When all the syrup has been added, turn mixer onto high and beat 12-15 minutes and bowl is lukewarm to the touch. Pour into prepared pan, smoothing top with a lightly sprayed metal spatula. Dust top with some of the cinnamon and sugar mixture.

Leave uncovered overnight. When set, dust board with remaining powdered sugar mixture. Loosen edges of pan with knife. Tun over onto prepared board and cut into desired shapes with a warm knife. Coat sides of marshmallows with cinnamon and sugar. Store in an airtight container.

Recipe by Amy & Madeline Richardson

Dulce de Leche Dessert Nachos!


So easy, so delicious!!! Cinnamon and sugar, creamy vanilla ice cream and sweet dulce de leche will make a fabulous ending to any fiesta!~Amy

Dulce de Leche Dessert Nachos

Vanilla Ice cream
Dulce de leche, purchased or homemade*
Stacy’s Cinnamon and Sugar Pita Chips
Fresh mint

Arrange chips onto plate, top with scoops of ice cream and drizzle with dulce de leche. Garnish with fresh mint and serve immediately.

Recipe by Amy Richardson

*recipe can be found at http://www.greattastebuds.wordpress.com

Bourbon Vanilla Banana Pudding Pavlova


A sophisticated twist on a southern classic, this deliciously light and sumptuous dessert will be a delightful ending to any gathering! ~Amy

Bourbon Vanilla Banana Pudding Pavlova

3 bananas, thinly sliced
1-2 containers meringues, store bought, crushed
Bourbon Vanilla Custard*
Vanilla Whipped Cream*

Bourbon Vanilla Pudding:

1 1/2 cups sugar
2 1/2 tbsp cornstarch
3 eggs
1 cup milk
1 cup half and half
2 tbsp butter
2 tsp Nielsen-Massey Bourbon Vanilla

In a small bowl, whisk together cornstarch and sugar. Set aside.
In a large saucepan, whisk eggs until frothy; about one minute. Whisk in sugar mixture, and mix until well blended. Add milk and half and half. Bring mixture to a boil over medium heat, stirring constantly. Cook until it thickens. Remove from heat and stir in butter. Cool slightly, while stirring.
Add vanilla, and blend well. Cover and cool completely. Or refrigerate until ready to assemble.

Whipped Cream:
2 cups heavy cream
1/2 cup confectioners sugar
2 tsp vanilla

In a medium sized bowl, whip together cream, sugar and vanilla to soft peaks. Refrigerate until ready to use.

To assemble:
Layer crushed meringue, whipped cream, bananas and pudding, alternating, finishing with cream. Garnish with fresh bananas and serve immediately.

Makes 6-8 servings

Recipes by Amy Richardson

Silver Spoon Chocolate Mousse


IMG_7046

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