Fruit & Yogurt Salad

During the summer I basically live off of fruit. And yogurt. So this morning I decided to make a combination of the two. It's fresh and has a nice variety of flavors that also compliment each other. The plain yogurt is a nice balance for the natural sweetness of the fruit.

2 C Cherries, sliced in half and pitted
1 Cantaloupe, cubed
6 Nectarines, cubed
1 Pineapple, cubed
1 C Plain Yogurt

Slice all fruit and combine in a large bowl, or two medium bowls. Add yogurt and mix until all fruit is coated. Serve immediately or let it chill in the refrigerator.

Mahlzeit!
-Coriaunty

Oreo Crusted White Chocolate Mousse Torte

I made this sinfully rich dessert for my little brother, Stephen.  I remember when he was born.  He was a little 9 year old kid when I got married.  Now?  Now he is bigger than me and he just graduated from high school (with High Honors, I might add).  He is an amazing person.  He entered the Poetry Out Loud contest on a whim, won the state competition and went on to compete nationally in Washington D.C.  Why is this remarkable?  Because he doesn't even read poetry!  Stephen is an incredible violinist, and has been playing with the Symphony Orchestra in our city for several years.  I love him dearly and will miss him when he leaves for college.  Congratulations Stephen!


Oreo Crusted White Chocolate Mousse Torte


Crust:
20 Oreo cookies, processed to crumbs
6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream


Filling:
10 ounces white chocolate, chopped
2 cups heavy cream, divided
1 teaspoon vanilla extract
2 teaspoons (1 packet) unflavored gelatin
3 Tablespoons cold water


Garnish:
8 Oreo cookies, chopped


Grease a 9 inch springform pan.  Line the bottom with a round of parchment paper, then grease the parchment paper. Do not skip this step as the crust turned out to be quite sticky.  Set aside.


Place the bittersweet chocolate and heavy cream in a medium size microwaveable bowl. Microwave the chocolate and cream for about 1 minute, or until the cream is steaming.  Remove the bowl from the microwave and let sit for several minutes.  Stir the mixture until chocolate and cream are completely incorporated and the chocolate is smooth.  Add the Oreo crumbs to the chocolate mixture and stir to coat the crumbs evenly.  Press the chocolate covered crumbs into the bottom of springform pan.  Set aside.


For the filling, place the white chocolate and 1/2 cup of the heavy cream in a microwaveable bowl and microwave for about 1 minutes, or until the cream is steaming.  Let sit for several minutes, then stir the mixture until it is completely combined and the white chocolate is smooth.  Set aside to cool.


In the bowl of a stand mixer, or with a hand mixer, combine the remaining 1 1/2 cups of heavy cream and the vanilla, and whip until soft peaks form.  Set aside.


In a small bowl, stir together the gelatin and the water.  Heat it in the microwave for about 20 seconds, or until the mixture is warm and liquid, and the gelatin has dissolved.  Immediately pour the gelatin mixture into the white chocolate mixture and stir well until combined.  Carefully fold the white chocolate mixture into the whipped cream until it is completely incorporated.  Pour the filling into the prepared crust.  Cover the pan with plastic wrap and chill until set, 4 to 6 hours, or overnight.


To serve the torte, run a thin bladed knife around the edge of the torte to loosen the edges from the pan.  Remove the rim of the pan.  Sprinkle the chopped Oreo cookies over the top of the torte, slice, and serve.  Makes about 12 servings.


Enjoy!  -Cardamommy

Pineapple Cake with Coconut Buttercream

I love being creative in the kitchen.  For me, that is one of the really fun things about cooking and baking.  You can experiment and create new things.  Frequently for me, this happens because I think of a concept for a dessert, but am unable to find a recipe that fits.  So what do I do?  I make up my own.  That is what I did with this delicious cake.  The pineapple cake is incredibly moist and delicious, and the buttercream has just enough coconut to complement the pineapple without overwhelming it.

Pineapple Cake with Coconut Buttercream

Pineapple Cake:

1 box yellow cake mix

1 box (4 serving size) instant vanilla pudding

4 eggs

1 cup sour cream

1/4 cup oil

1 can (20 ounces) crushed pineapple, undrained

Coconut Buttercream:

4 egg whites

1 1/2 cups sugar

pinch of salt

4 sticks (2 cups) butter, room temperature

1 teaspoon coconut extract

1/3 to 1/2 cup Cream of Coconut

Preheat the oven to 350F.  Lightly grease and flour two 9 inch round cake pans.  Set aside.

In a medium size bowl, combine the cake mix, instant pudding, eggs, sour cream, oil, and pineapple.  Whisk together for a minute or two until all of the ingredients are well blended. Divide the batter evenly between the two prepared pans.  Bake for 25 to 27 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Remove cakes from oven and let cool for about 10 minutes in the pans.  Carefully turn the cakes out of the pans and let cool completely on a cooling rack.

For the coconut buttercream, in a bowl over a pot of simmering water, or in a double boiler,  combine the egg whites and sugar and heat, stirring frequently, to about 150F (if you don't have an instant read thermometer or are too lazy to get it out (like me) heat the egg white mixture until the sugar dissolves and is no longer grainy).  

Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat the egg white mixture on high until the mixture thickens and has cooled.  Add the salt.  While the mixer is running, add the butter, a tablespoon at a time until all the butter has been added.  Continue to beat the buttercream until it thickens and is smooth in texture.  Beat in the coconut extract and the cream of coconut.

To assemble the cake, place a cake layer right side up on a serving plate.  Spread some frosting on top of the layer.  Place the second layer upside-down on top of the first layer.  Frost the top and sides with remaining frosting.  Makes 1 9-inch 2-layer cake.

Enjoy!  -Cardamommy

Breaded Pineapple

We love pineapple at my house, so what better pineapple dessert than bread cubes and pineapple tossed together in a luscious buttery pineapple sauce?  This dish is delicious.  It reminds me a little bit of a bread pudding, but with no milk or eggs.  The pineapple is tart and sweet, and the sauce soaks into the bread to create a warm and gooey dish.


Breaded Pineapple


1 (15 ounce) can pineapple chunks
2 Tablespoons cornstarch
1/2 cup granulated sugar
1/4 cup (1/2 stick) butter
2 cups (about 8 ounces) rustic white bread, cut into 1 inch cubes


Preheat the oven to 350F.  Grease a 9x9 inch baking dish, set aside.


Drain the pineapple, and reserve the juice.  If necessary, add enough water to the pineapple juice to equal 1 cup.  In a small saucepan, combine the cornstarch and sugar.  Add the pineapple juice and butter and cook over medium heat, stirring often, until the sauce is thick and bubbly, and the butter is completely melted.


In the prepared baking dish, toss together the cubed bread and pineapple chunks.  Pour the pineapple sauce over the bread and pineapple.   Bake for 35 minutes, or until bubbly.  Makes about 4 servings.


Enjoy!  -Cardamommy

German Chocolate Chip Cookies

These cookies have been rolling around in my brain for several weeks now, and this is my first attempt.  They are incredibly delicious, and do have a decidedly german chocolate frosting flavor to them.  I already have plans for their next incarnation, so stay tuned!  These cookies start with a basic chocolate dough with candied pecans and coconut thrown in with a few chocolate chips.  


German Chocolate Chip Cookies


2 Tablespoons butter
1/4 cup brown sugar
1/2 cup coconut
1/2 cup chopped pecans
1/2 cup (1 stick) butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
pinch of salt
1/2 cup chocolate chips


Preheat the oven to 375F.  Line a baking sheet with parchment paper, set aside.


In a medium sautee pan over medium-high heat, melt together together the 2 Tablespoons of butter and 1/4 cup brown sugar.  Add the coconut and chopped pecans.  Stir together until the pecans and coconut are evenly coated with brown sugar mixture.  Continue to cook, stirring often for about 5 minutes.  Set aside to cool.


In a stand mixer (or with a hand mixer) cream together the butter, granulated sugar and brown sugar.  Add the egg and vanilla and beat until incorporated.  Carefully beat in the flour, cocoa powder, baking soda, and salt, until no streaks of flour remain.  Stir in the chocolate chips and the coconut/pecan mixture.  


Scoop the dough with a large cookies scoop and drop onto the prepared baking sheet.  Bake for about 10 to 12 minutes or until the cookies are just set in the center.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer cookies to a cooling rack to cool completely.  Makes about 18 cookies.


Enjoy!  -Cardamommy

Poppy & Berry Salad with Toasted Almonds

My best friend introduced me to the idea for this salad. And. I. Love it!!! Absolutely love it. I think I could happily eat this salad every day for the rest of my life. It is simple, summery, and incredibly delicious.

2 C Berries of Choice, fresh or frozen (I use the Berry Medley)
1 Head Lettuce
1 C Slivered Almonds
Poppy Seed Dressing
Pinch of Salt

1. Wash and chop lettuce. Place in large bowl.

2. In a large pan, over medium heat, cook almonds with a pinch of salt until almonds are toasted.

3. Drizzle lettuce with dressing and sprinkle with berries. Add toasted almonds on top.

4. Serve into individual bowls.

Mahlzeit!
-Coriaunty

Malted White Chocolate Chip Cookies with Candied Pecans

Since I am on a decidedly weird "baking with nuts" kick, let's keep going with it, huh?  I wanted these cookies to really showcase the pecans, and I think that I did a smash up job.  These cookies have a malted flavor and are studded with white chocolate chips and candied pecans.  Divine.  The dough is insane (should I admit that I ate some and froze some...for later?).  These cookies are an absolute success.


Malted White Chocolate Chip Cookies with Candied Pecans


1 stick (1/2 cup) butter, room temperature
6 Tablespoons granulated sugar
6 Tablespoons packed brown sugar
6 tablespoons Malted milk powder
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
 1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (heaping) white chocolate chips
1/2 cup candied pecans, chopped


Preheat the oven to 375F.  Line a baking sheet with parchment paper, set aside.


In a stand mixer (or with a hand mixer) cream together the butter, sugars, and malted milk powder.  Add the egg and vanilla and beat well until combined.  Beat in the flour, baking soda, and salt.  Stir in the white chocolate chips and candied pecans.


Scoop the dough with a large cookie scoop and place on the prepared pan .  Bake for 10 to 12 minutes, or until the cookies are lightly browned at the edges.  Remove the pan from the oven and let the cookies cool for several minutes on the pan.  Remove the cookies to a cooling rack to cool completely.  Makes about 18 cookies.


Enjoy!  -Cardamommy