Strawberry Butter Crumble



I am just going crazy for strawberries! This is such a simple recipe, but so good. I have to admit, I had this for breakfast…~Amy

Strawberry Butter Crumble

Filling:
4 cups fresh strawberries quartered
1/2 cup sugar
2 tbs cornstarch
Dash of salt
Butter

Crumble:
6 tbsp cup butter
1 cup flour
1/2 cup sugar
1/4tsp salt

Heat oven to 350 degrees

In a medium sized bowl, mix together strawberries, sugar, cornstarch and salt.
Set aside.

In a bowl, mix together flour, sugar and salt. Using a pastry blender, cut into butter in until a coarse mixture.

Pour strawberry mixture into a small baking dish. Dot with butter. Put crumble mixture over the top and bake 30-35 minutes or until golden brown and bubbly.
Serve warm with whipped cream, or a scoop of vanilla ice cream.

Makes 4-6 servings

Recipe by Amy Richardson

Advertisements

Monster Milk Chocolate Chip Cookies


When it comes to chocolate chip cookies, bigger is always better! So here is my recipe that will feed your monster size cravings. ~Amy

Monster Milk Chocolate Chip Cookies

Cookies:

2 cups butter
2 cups white sugar
2 cups brown sugar
4 eggs
4 tsp vanilla
2 tsp soda
2 tsp coarse salt
4 tsp hot water
6 cups flour
4 cups Guittard milk chocolate chips

Heat oven to 350 degrees

Line baking sheets with parchment. Set aside.
Beat butter on high for 2-3 minutes. On low speed slowly add white sugar. When well blended add brown sugar. Scrape sides and beat for 2-3 minutes. Add eggs and vanilla, beat in slowly, beat on high for 1-2 minutes. Add soda, salt and hot water. Scrape down sides. Add flour and mix until just blended. Stir in chocolate chips.

Using a large ice cream scoop or 1/2 cup measuring cup place six cookies on each sheet.
Bake 17-19 minutes or until golden brown. Cool on cookie sheets until they have set.

Makes 18-20 monster cookies

Amy Richardson

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

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

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

Sweetheart Strawberries and Chocolate for Two!


A sweet valentine’s treat! “Chocolate darling… you are my true love!~Amy”


~Sweetheart Strawberries and Chocolate for Two~

Fresh strawberries, rinsed and dried

Warm Chocolate Sauce:

1/4 cup butter
3 1/2 oz milk chocolate pieces, semi sweet or bittersweet chocolate pieces
1/2 cup evaporated milk
1/2 cup sugar
1/2 tsp vanilla

In a medium sized saucepan, melt butter.
Add chocolates, evaporated milk, and sugar.
Cook over medium heat, stirring until smooth.
Bring to a simmer, remove from heat, and add vanilla.
Mixture will thicken as it cools, serve at room temperature or slightly warm with fresh strawberries.

Makes about 1 cup

Recipe by Amy Richardson

Raspberry White Chocolate Straticella Ice Cream


Red raspberries and white chocolate, swirled into creamy vanilla ice cream, the perfect Valentine! Be mine?~Amy


Raspberry White Chocolate Straticella Ice Cream

1 Quart Vanilla Ice Cream, or frozen custard, slightly softened
1 cup white chocolate pieces, melted
3/4 cup raspberry freezer jam, or raspberry preserves, stirred well.

Place ice cream into bowl of a stand mixer. Beat in slowly to mix. Drizzle white chocolate into the mixer with a slow stream while the mixer is running. I like to use a piping bag for a thin stream, but a spoon can work too. Increase speed if smaller chips are desired. Remove bowl and gently fold or swirl in jam. Return to container and freeze until firm. About 4 hours.

Recipe by Amy Richardson

Note: You can substitue fresh or frozen raspberries for the jam, they just change the consistency of the ice cream to being more icy. Still really good!