DESSERTS – Page 68 – Chasing MY Life WHEREVER it Leads ME

Save room for dessert: peach ice with regal raspberry sauce recipes

Welcome to The Krazy Kitchen’s first weekly Save Room for Dessert!

I was brainstorming for a catchy name, and I’m so glad Tamy of 3 Sides of Crazy came up with a real winner.

I always save room for dessert because it’s my little secret for not gaining too much weight! Yes, you read that right!

Medical and scientific research proves that:

Not depriving ourselves keeps us from both overeating other foods and binging on the “forbidden” foods later;
Learned responses help us stop eating after dessert or wanting bigger helpings if we don’t eat dessert;
Sugars found in desserts actually send satiated messages to the brain, literally telling us that we are full;
Desserts trigger cheery thoughts and memories of comfort for most people, which helps in preventing depression and from just moping around, promoting a more active lifestyle.

That’s why I’m such a big advocate for eating dessert — always in moderation — as part of a balanced diet and appropriately active lifestyle. It all works together so that we can eat our cake and stay fit too.

This week I have two recipes for you. They are perfect served together and for celebrating July’s National Ice Cream Month and National Berry Month. I offer you Iced Peach with Regal Raspberry Sauce.

It is a variation on the classic Peach Melba, created by French Chef Auguste Escoffier in the 1890s at the Savoy Hotel in London to honor opera soprano Dame Nellie Melba. The classic Peche Melba is made with vanilla ice cream, fresh peaches and a raspberry sauce.

Peach Ice
1 medium can (28-29 oz.) or 2 small cans (15 oz.) peaches in heavy syrup (reserve syrup)
1 cup of the reserved peach syrup
1 cup sugar
1/2 cup light-colored, light-flavored honey
1 cup peach schnapps or peach brandy
juice of 1 lemon

Combine reserved peach syrup, sugar and honey in a saucepan, and bring to a slow boil while stirring. Sugar should dissolve completely, but not caramelize. Add alcohol and simmer for a few minutes and let cool.

Puree peaches in blender with lemon juice. Add syrup mixture and blend well.

Pour into a freezer-safe pan and freeze.

To serve, scoop peach ice into wide-rimmed glasses and nap with Regal Raspberry Sauce (below).

Optional Decorations:

Top with a few fresh raspberries or peach slices and a sprig of mint
Top with edible pansy (available at farmer’s markets or organic grocery stores)

Regal Raspberry Sauce
1 small basket of fresh raspberries (or frozen, about 2 cups)
1/4 cup raspberry or red currant preserves
1/2 cup Chambord liqueur (raspberry)
1-2 Tablespoons diluted cornstarch (only if needed — usually if too thin when using frozen berries)

Combine all ingredients, except cornstarch, in a saucepan, and cook over medium-low heat while stirring. Do not bring to a boil.

Continue to simmer while stirring until thickened. If sauce is too thin, add diluted corn starch to the sauce, and stir.

Optional: Strain sauce to remove raspberry seeds.

Let cool and serve with peach ice.

Can also be served:

Over vanilla ice cream
Over peach pie
With fresh fruits
With chocolate cake

Enjoy! See you next Wednesday for another Save Room for Dessert.
Don’t forget to visit the other participants and to comment on their blogs.
(Stop by Joy Of Desserts to enter my latest giveaway, too!)

You Scream, We Scream, We All Scream for Ice Cream

July 31st is Joy’s Ice Cream Round Up over at Joy of Desserts so in preparation I am doing a bit of an ice cream review if you will covering the basics and a few yummy recipes too will soon follow.

Ice cream at its most basic is sweetened, frozen cream and milk. The amount and type of butterfat used will determine the richness and creaminess of the ice cream. Adding eggs increases the creaminess. The butterfat chart ranges from using skim milk at less than 1/2% butterfat through low fat milk, whole milk, evaporated milk… to heavy cream at 36% butterfat.
You can use sugar, maple syrup or honey to determine the sweetness. Each sweetener has its own specific flavor. The darker the syrup or honey the stronger the flavoring.
Eggs or egg yolks are used as emulsifiers to bind the butterfat and tend to make a richer, creamier ice cream. This ice cream also stores longer. Many commercial companies use Polysorbate 80 in place of “real” eggs.
Air is a hidden ingredient in ice cream and necessary to some extent to prevent ice cream from being a block of ice, but a little goes a long way and the less air the creamier the ice cream.
One of the keys to a good ice cream is using COLD ingredients. All ice creams start out soft. It can become icy if allowed to ‘harden” too long.
You always start with a sweet cream base and the flavor is then determined by the additives. Some of the basic flavorings such as vanilla or chocolate are added in the beginning of the freezing process while your ‘chunkier’ additives (chocolate chips, bits of heath bar, fruit pieces, etc…) are added towards the end, but before the freezing process is completed.
Salt is added in very small amounts to enhance flavors by many, but is a personal preference.
If you are using liqueurs in your ice cream the freezing time will be extended and always be a soft ice cream. Less is more when it comes to adding liqueurs. If you add to much, it will never freeze.
When using fruits, use a HIGH butterfat sweet cream base to counteract the additional moisture found in fruits. Also when using fruits chop them and toss them with a bit of sugar several hours or a day or so in advance, keeping them totally COLD.
A few basic fruit to sugar ratios to remember are: bananas 1:no sugar, raspberries 2:1, apricots, cherries or blackberries 3:1, peaches or strawberries 4:1

BASIC BASE for a rich and creamy ice cream
2 JUMBO eggs
3/4 cup superfine granulated sugar
2 cups heavy whipping cream
1 cup whole milk

In a large mixing bowl whisk the eggs until light and fluffy.
Gradually add the sugar while whisking.
When sugar is dissolved add the cream and milk until well blended.

TUNE IN THIS WEEK AS I POST MORE ICE CREAM RECIPES. Hubby really looking forward to being a taste tester over the next couple weeks!

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Grandma’s Old Fashioned Brownies ~ What did You bake Today?

GRANDMA’S OLD FASHIONED BROWNIES

1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick butter, softened
1/2 cup unsweetened cocoa powder
1 teaspoon espresso powder
2 JUMBO eggs, room temperature
1 1/4 cup sugar
1 teaspoon pure vanilla extract
1 cup chopped walnuts
6 ounces milk chocolate, coarsely chopped

Preheat the oven to 325 degrees F.

Butter an 8×8 baking pan, heavily dust the inside of the pan with cocoa and tap out the excess. Place the pan on a baking sheet.

Whisk the flour, cinnamon and salt together.

Melt the butter in a medium saucepan over low heat. When the butter is melted, add the chopped chocolate and sift the cocoa and espresso powder over it. Continue to cook, constantly stirring, until the butter is melted and the cocoa and espresso powder are well blended. Remove from the heat and cool several minutes.

Whisk eggs into the saucepan one at a time. Next, stir in the sugar and vanilla. Don’t beat anything too vigorously or you’ll add air bubbles to your batter. Followed with the dry ingredients and nuts. Scrape the batter into the pan.

Bake for 30 minutes, at which point the brownies will still be gooey but done to the toiuch on top. Let the brownies cool for at least 30 minutes.

Turn the brownies out onto a rack and then invert onto a cutting board.

Cool completely before cutting into squares.

Frost if you like or sprinkle with powdered sugar.

Grandma’s old fashioned Brownies ~ Vintage Recipe Thursday

Vintage Recipe Thursday is hosted by Joy of desserts
Don’t forget to visit Joy of desserts for the Ice Cream Round-Up on July 31st.

GRANDMA’S OLD FASHIONED BROWNIES

1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick butter, softened
1/2 cup unsweetened cocoa powder
1 teaspoon espresso powder
2 JUMBO eggs, room temperature
1 1/4 cup sugar
1 teaspoon pure vanilla extract
1 cup chopped walnuts
6 ounces milk chocolate, coarsely chopped

Preheat the oven to 325 degrees .
Butter an 8×8 baking pan, heavily dust the inside of the pan with cocoa and tap out the excess. Place the pan on a baking sheet.
Whisk the flour, cinnamon and salt together.
Melt the butter in a medium saucepan over low heat. When the butter is melted, add the chopped chocolate and sift the cocoa and espresso powder over it. Continue to cook, constantly stirring, until the butter is melted and the cocoa and espresso powder are well blended. Remove from the heat and cool several minutes.
Whisk eggs into the saucepan one at a time. Next, stir in the sugar and vanilla. Don’t beat anything too vigorously or you’ll add air bubbles to your batter. Followed with the dry ingredients and nuts. Scrape the batter into the pan.
Bake for 30 minutes, at which point the brownies will still be gooey but done to the toiuch on top. Let the brownies cool for at least 30 minutes.
Turn the brownies out onto a rack and then invert onto a cutting board.
Cool completely before cutting into squares.
Frost with chocolate butter cream if you like or sprinkle with powdered sugar.

♥ ♥

You Scream, We Scream, We all scream for ice cream!

Join Joy at Joy for Desserts for the 2nd Annual We All Scream For Ice Cream Roundup on Friday, July 31, 2009, with all your favorite frozen recipes! Ice cream, sherbet, parfait, ice milk, Sundaes … if it’s frozen treats, let’s roundup all those scrumptious recipes.

Post your recipes anytime until Friday, July 31, 2009;
Link to the Joy Of Desserts blog and use the graphic on each participating recipe;
On Friday, July 31, 2009, return to Joy Of Desserts and leave your posts’ URLs in comments;
Then have fun reading everyone’s lovely recipes for the 2nd Annual We All Scream For Ice Cream Roundup.

Help me spread the word so we can all get lots of recipes and lots of visitors by adding the graphic to your sidebars and by writing posts about this 2nd Annual We All Scream For Ice Cream Roundup.

♥♥ ♥♥

You Scream, We Scream, We all scream for ice cream!

Post your recipes anytime until Friday, July 31, 2009;
Link to the Joy Of Desserts blog and use the graphic on each participating recipe;
On Friday, July 31, 2009, return to Joy Of Desserts and leave your posts’ URLs in comments;
Then have fun reading everyone’s lovely recipes for the 2nd Annual We All Scream For Ice Cream Roundup.

Help me spread the word so we can all get lots of recipes and lots of visitors by adding the graphic to your sidebars and by writing posts about this 2nd Annual We All Scream For Ice Cream Roundup.

Pineapple Cider Brine Pork Chops w/ Root Beer Pineapple BBQ sauce, Broccoli Green Bean Almond Saute & StrawBlackberry topping for Magazine Monday

Magazine Mondays is hosted by Ivonne over at Cream Puffs in Venice. All 3 of these recipes are loosely based on recipes from magazines, but the main ingredients have been changed to protect my family. No seriously, the main ingredients were changed to make my family happy as the original recipes had ingredients that my family just won’t eat! Also Healthy Helpings is debuting over at ThE KraZy KitcHen tomorrow. Stop by and join in.

When I do ‘recipe experiment’ night I try to do EVERY part of the meal as a new recipe. Some times I get lucky and they ALL are worth sharing. I’m a ‘no measure’ cook, well at least a no exact measure cook so when I invent a new recipe, it sometimes works and sometimes doesn’t. But, today worked!

PINEAPPLE CIDER BRINE PORK CHOPS

1 1/2 cup water
8 ounce can crushed pineapple
1 cup packed brown sugar
1/4 cup sea salt
1 teaspoon thyme
1/2 teaspoon white pepper
2 1/2 cups apple cider vinegar
4 thick pork chops

In a large sauce pan whisk together water, cider vinegar, sea salt and brown sugar together until salt and sugar are dissolved.
Bring to a boil.
Add seasonings and blend well.
Slow simmer 10 minutes.
Cool.
Immerse pork chops and soak 12-24 hours. I used my 8 cup pampered chef batter bowl so the chops had plenty of room to ‘swim’.
Drain chops.
Grill or broil 5-6 minutes on each side.
Heat enough Root Beer Pineapple BBQ sauce to cover the chops.
Brush each side of chops with BBQ sauce for the last few minutes.

ROOT BEER PINEAPPLE BBQ SAUCE

12 ounce MUG root beer
8 ounce can crushed pineapple
4 tablespoons butter
1 bunch green onions, sliced thin
4 teaspoons minced garlic, jar
1 cup packed dark brown sugar
1/4 cup molasses
1 cup ketchup
1/2 cup apple cider vinegar
3 tablespoons sun dried tomato pesto
1 teaspoon sea salt
1 tablespoon liquid smoke
1 tablespoon Frank’s hot sauce
2 tablespoons cornstarch

Melt butter in a large saucepan.
Add onions and garlic, Saute’ until tender.
Add other ingredients, except cornstarch, and bring to a boil.
Reduce heat and simmer 30 minutes.
Remove 1 cup of sauce and whisk cornstarch into it.
Return mixture to the sauce pan and simmer 15 minutes.
Cool 15 minutes.
Refrigerate,
Makes 4 cups.

BROCCOLI GREEN BEAN ALMOND SAUTE’

2 tablespoons olive oil
2 tablespoons White Balsamic Vinegar
1 bunch green onions, sliced thin
1/3 pound green beans, trimmed
1 broccoli crown, chopped small
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 teaspoon soy sauce
2 tablespoons slivered almonds

Heat olive oil in large skillet.
Add vegetables and saute’ until tender.
Add soy sauce and white balsamic vinegar.
Sprinkle with sea salt and white pepper.
Add almonds, blend well and heat through.
This dish is good hot OR cold!

STRAWBLACKBERRY SHORTCAKE TOPPING

1 pint blackberries, washed and sliced in thirds
1/2 pint strawberries, washed and chopped small
1/4 cup brown sugar

Toss Together and marinate several hours.
Serve over shortcake.

♥ ♥

Katharine Hepburn Brownies on Tuesdays with Dorie

The new Tuesdays with Dorie logo contest winner, Lisa of Surviving Oz chose for us to bake the Tribute to Katherine Hepburn Brownies on pages 96 and 97. They were good but a bit too dark for us around her. I think next time I’ll try a milk chocolate instead.

I think I also need this pan before I bake brownies again. I love the thought of no cutting or having to dig them out of the pan!

♥

RaspStrawberry Pound Cake

1 1/2 cups sugar
1 stick butter, softened
1/4 cup shortening
2 JUMBO or 3 small eggs
1/8 tsp salt
1 1/2 cups flour
1/2 cup evaporated milk
1 tsp almond extract
1 box raspberries
1 box strawberries
1 tablespoon orange zest
sugar

Wash berries and drain well.
Slice into small pieces and sprinkle with sugar.
Toss with orange zest.
Chill while preparing pound cake.
Cream sugar, butter and shortening.
Add eggs and salt. Cream well.
Add remaining ingredients.
Pour into prepared loaf pan.
Put into cold oven.
Set temperature to 325 degrees.
Bake 1 hour or until knife comes out clean
Cool 15 minutes and remove from pan.
Cool completely before serving.
Top with berry mixture and a scoop of ice cream.
Enjoy.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam
Favorite Ingredient Friday is hosted by Overwhelmed with Joy

Vintage Recipe Thursday is hosted by Joy of desserts
Trista over at Southern Fried Mama hosts Tasty Thursday
Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites but Andrea is taking a break while she has her baby and is being hosted by Cole for a while.

♥

Chocolate Upside Down Cake

Magazine Mondays is hosted by Ivonne over at Cream Puffs in Venice.

CHOCOLATE UPSIDE DOWN CAKE
CAKE
1 cup flour
1/2 teaspoon salt
3/4 cup sugar
2 teaspoons baking powder
1 tablespoon cocoa
1/2 cup buttermilk
2 tablespoons butter, melted
1 teaspoon vanilla
1/2 cup walnuts, minced

Preheat oven to 325 degrees.
Sift together flour, salt, sugar, baking powder and cocoa.
Mix in buttermilk, butter and vanilla.
Fold in walnuts.
Pour into 8×8 or 9×9 prepared pan.

TOPPING
1/2 cup sugar
1/2 cup brown sugar
3 tablespoons cocoa
1 cup water

Whisk together and pour over unbaked batter.
Bake for 45 minutes or until set.
Cool and invert onto a platter.
Enjoy.

Caramel Apple Raisin Dimsum Dumplings

CARAMEL APPLE RAISIN DIMSUM DUMPLIINGS
2 large apples, peeled, cored & chopped
1/4 cup golden raisins
2 tablespoons golden rum
1/4 cup packed brown sugar
1/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
lemon juice
1/2 teaspoon vanilla
2 tablespoons heavy cream
4 tablespoons butter
Melissa’s Dimsum dumpling wrappers
Frying oil (with a neutral flavor)

Soak raisins in the rum for an hour before preparing the apples.
Toss apples and raisins with the lemon juice.
Sift together the dry ingredients.
Toss the apple mixture with the dry mixture until well coated.
Add vanilla and cream until well blended.
Melt butter in cast iron skillet (preferred). Add apple mixture and cook for 5-7 minutes until tender.
Fill each dumpling wrapper with a heaping teaspoon of the apple mixture.
Wet and seal the edges.
Bring oil to a frying heat.
Add several of the dumplings, but do not crowd the pan. Cook until golden brown.
Drain on paper towels.
Sprinkle with powder sugar or cinnamon sugar.
Serve with french vanilla ice cream.

Trista over at Southern Fried Mama hosts Tasty Thursday
Favorite Ingredient Friday is hosted by Kathryn at Overwhelmed with Joy

Chocolate Peanut Butter Cup Cakes [22]

CHOCOLATE PEANUT BUTTER CUP CAKES
1 cup butter, softened
1 cup JIF creamy peanut butter
1 pound powdered sugar (1 box)
1 1/2 cup vanilla wafer crumbs
16 ounces milk chocolate chips
8 ounces cream cheese, softened

Melt the chocolate chips until smooth and set aside to cool.
Cream the butter and peanut butter.
Add the sugar and blend until smooth.
Add the crushed vanilla wafers and blend until well mixed.
Spray a muffin tin with PURE.
With your fingers, press a small portion of mix into the well of each muffin tin, flattening along the sides and bottom of each muffin cup.
Beat together the chocolate and cream cheese until smooth and well blended.
Fill the wells of each muffin to desired height.
Chill until firm.

If you like to play along, please add this button, link to this post with your recipe. Since Mr. Linky has been so flaky, please include your link and recipe name in your comment and I will generate a list on each week’s post for everyone to link to instead of using Mr. Linky. Don’t forget to leave a comment and visit everyone.

Alice at Alice’s Restaurant offers us Quick Biscuits
Christina at Enchanted Hovel offers us Salsa and Guacamole
Emily at Marvelous Recipes offers us Italian Chicken
Kristen at Frugal Antics of a Harried Homemaker offers us Homemade Pretzels
Sherrie at 100 Sweets offers us Pumpkin Pie

What is this all about? Go here for all the details.

♥

Category: DESSERTS