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

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Berry Lemon Party Pot Pies with Vanilla Chantilly Cream



These darling little pot pies are perfect for any party. Easy to make and so easy to love! ~Amy

Berry Party Pot Pies with Vanilla Chantilly Cream

Filling:
4 lbs mixed berries, frozen or fresh
1 1/2 cups sugar
1/2 cup corn starch
Fine zest from 1 large
Pinch of salt

1 recipe double crust pie dough
1 egg + 1 tbsp water, mixed
Sugar crystals

16-18 foil creme brûlée ramekins*
Fluted cutters

Heat oven to 400 degrees

Line a large baking sheet with parchment. Set aside

In a large bowl, place berries. Sprinkle sugar over the top. Add cornstarch, zest and salt. Mix well. Place about 2/3 cup of berries into foil tins.

Roll out dough evenly. Cut pie tops with 3 inch fluted circle cutter. Cut hole in the center with 1/2 inch fluted circle cutter. Place on top of berries, pressing gently around the edges to seal. Brush with egg mixture and sprinkle generously with sugar. Place on baking sheet. Bake until golden brown, and berries are thick and bubbly. About 40 minutes.

Remove from baking tray while still warm and cool on cooling rack.

Serve with Vanilla Chantilly Cream or Vanilla Bean Ice Cream

Chantilly Cream:

1 cup heavy cream, chilled
1/4 cup powdered sugar
1 tsp vanilla

Whip ingredients to soft peaks. Use immediately.

Recipes by Amy Richardson

Irish Cream Frappé


Dancing your Irish jig will definitely get you in the mood for this frosty refreshing drink. Cheers! ~Amy

Irish Cream Frappé

1 cup Torani Cream Frappé
3 cups ice
2 tbsp Torani Irish Cream Syrup

Sweetened whipped cream

Place cream frappé mixture, ice and syrup into a blender and blend on high until smooth.

Pour into glasses and top with sweetened whipped cream.

Makes 2 servings

By Amy Richardson

~ A Sweet Roll Soirée~



Who doesn’t love cinnamon rolls? This elegant party setting will make wonderful memories for those special life events. Bridal, baby showers, birthdays, or brunch! With fresh baked cinnamon rolls, topped with delicious buttercream flavors, fruit compote toppings, and more, your Cinnamon Sweet Roll Soirée will be simply sumptuous! ~Amy

~ A Sweet Roll Soirée~

Party Menu:

Large Fresh Baked Cinnamon Rolls

Fresh Strawberry Buttercream
Vanilla Bean Buttercream
Brown Sugar Buttercream
Lemon Thyme Cream Cheese Buttercream
Tangerine Vanilla buttercream

Compotes:
Blueberry Meyer Lemon
Strawberry Rhubarb
Morello and Dark Cherry

Fresh berries:
Raspberries
Blueberries
Strawberries

Toppings:
Meringue Crumbles
Salted Pecans
Salted Almonds

Dessert Syrups
White Chocolate
Caramel
Dark Chocolate
Salted Chocolate Caramel

Sweet Roll Recipe:

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:
1/4-1/2 butter, melted
1/4 cup brown sugar
1/2-1 tsp cinnamon

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 filling on top in a thin layer. Shape into a roll and slice into 2 inch pieces, and place on buttered cookie sheet. Repeat with other half of dough. Cover and let rise in a warm place until doubled, about 40 minutes.

Bake at 400 degrees for 12-15minutes or until golden brown. Let cool for s few minutes, then spread tops with frosting.

Recipes and party menu by Amy Richardson

*for additional menu and party recipes visit:
http://www.greattastebuds.wordpress.com

Madagascar Vanilla Butter Cream

1/2 cup butter
4 cups confectioners sugar
1/4 cup milk
1 1/2 tsp Madagascar Bourbon Vanilla

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.

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.

Fresh Strawberry Buttercream

1/2 cup butter
4 cups confectioners sugar
1/4 cup fresh strawberry purée
1/2 tsp Madagascar Bourbon Vanilla

Beat butter until smooth, add 2 cups sugar, and strawberry purée , and beat again until well mixed. Add in vanilla and mix. Add remaining sugar and beat until light and fluffy.

Brown Sugar Buttercream

1/2 cup butter
4 cups confectioners sugar
1/4 cup milk
2 tbsp brown sugar
1/2 tsp Madagascar Bourbon Vanilla

Dissolve the brown sugar into the milk. Set aside.
Beat butter until smooth, add 2 cups sugar, and milk mixture, and beat again until well mixed. Add in vanilla and mix. Add remaining sugar and beat until light and fluffy.

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.

Fruit Compote Toppings:

Blueberry Meyer Lemon Topping:

4 cups fresh blueberries
1/2 cup sugar
2 tbsp cornstarch
2-3 tbsp water
Juice of 1 Meyer Lemon
Dash of salt

Place blueberries in a medium sized saucepan.
In a separate bowl, whisk together sugar and cornstarch. Pour over berries, add lemon juice and 2 tbsp water.
Cook over medium heat until mixture thickens and becomes desired consistency, adding additional tablespoon of water if necessary.
Pour hot mixture into jar and cover until ready to use.

Morello and Dark Cherry Topping:

1 24oz jar Morello cherries, drained, reserve juice
2 cups dark sweet cherries, fresh or frozen, pitted
1/2 cup sugar
2 tbsp cornstarch
3-4 tbsp cherry juice
Dash of salt

Place cherries in a medium sized saucepan.
In a separate bowl, whisk together sugar and cornstarch. Pour over berries, add 3 tbsp cherry juice.
Cook over medium heat until mixture thickens and becomes desired consistency, adding additional tablespoon of juice if necessary.
Pour hot mixture into jar and cover until ready to use.

Strawberry Rhubarb Topping

2 cups fresh cut strawberries,
2 cups fresh or frozen cut rhubarb
4 cups fresh blueberries
1/2 cup sugar
2 tbsp cornstarch
Juice of 1/2 a lemon
2-3 tbsp water

Place strawberries and rhubarb in a medium sized saucepan.
In a separate bowl, whisk together sugar and cornstarch. Pour over , add lemon juice and 2 tbsp water.
Cook over medium heat until mixture thickens and becomes desired consistency, adding additional tablespoon of water if necessary.
Pour hot mixture into jar and cover until ready to use.

All recipes and party ideas by Amy Richardson

Vanilla Pastel Flower~Confetti Brownies


So cute!! So Fun! These vanilla brownies, topped with creamy white chocolate, little flowers, and a sprinkling of confetti, will brighten any day!~Amy

Vanilla Pastel Flower~Confetti Brownies

1/2 cup butter

10 oz white baking chocolate, roughly chopped
3/4 cup sugar
3 eggs
2 tsp vanilla
1 1/3 cups flour
1/2 tsp coarse salt

1 cup mini or regular white chocolate pieces, Guittard

Flower sprinkles

Pastel sequin sprinkles

Preheat oven to 350 degrees

In a microwave proof bowl melt butter add baking chocolate and stir until smooth. Stir in sugar. Add eggs and vanilla. Mix until well blended add dry ingredients, and mix until just incorporated. Spread evenly into a 13×9 baking pan. Bake for 17-20 minutes or until golden brown.

Sprinkles evenly with mini white chocolate pieces, then top with flower, and sequin sprinkles. Cool completely.

Makes 18-24 servings

Recipe by Amy Richardson

Thick Dark Chocolate Chestnut Praline Hot Cocoa


Thick Dark Chocolate Chestnut Praline Hot Cocoa

4 cups milk, whole or 2%
3 tbsp Ghiradelli unsweetened cocoa
1/3 cup sugar
2 tbsp cornstarch
1 tsp vanilla

1-2 tbsp Torani Chestnut Praline Syrup

*Vanilla Whipped Cream

In a large measuring cup or bowl, whisk together 1 cup if the milk and the cornstarch until it dissolves. Set aside.

In a medium sized saucepan, whisk together remaining milk, sugar, and cocoa. Over medium high heat bring to a simmer, stirring constantly to prevent scorching. Using a thin stream, slowly whisk in milk cornstarch mixture. Bring to a low simmer and cook while stirring constantly until thickened. Remove from heat and stir in Praline syrup and vanilla. Stir to cool slightly. Pour into cups and serve with a spoonful of cream.

Makes 4 servings

Recipe by Amy Richardson

*Recipe can be found on http://www.greattastebuds.wordpress.com

Spooky Sparkly Spritz Cookies


These tasty little melt in your mouth cookies will have your little spooks craving for more! ~Amy

Spooky Sparkly Spritz Cookies

Cookies:
1 cup butter, at room temperature

1/2 cup powdered sugar

1/2 tsp vanilla

1/2 cup corn starch

1 1/4 cups flour
Frosting

Large crystal sugar, black and silver

Heat oven to 350 degrees
With an electric mixer, beat butter. Add powdered sugar and beat again, scraping down the sides as necessary. Add vanilla, and mix thoroughly. Add cornstarch and flour, and mix on low. Blend well.
Place dough into cookie press and press close together onto cookie sheet. Bake for 12-14 minutes. Glaze with frosting and sprinkle with crystal sugar while still warm.

Vanilla Frosting:

1/2 cup butter, room temperature

4 cups powdered sugar

1/4 cup milk

1 tsp vanilla
With an electric mixer, beat butter and 2 cups of the sugar until smooth.

Add vanilla, beat on high. Add remaining sugar and beat until light and fluffy.
To ice, thin if desired with a teaspoon or so of milk, or water to desired consistency.

Recipes by Amy Richardson