Tag: dessert

Categories
Eat

Double Chocolate Whipped Cream

This makes an delicious and elegant dessert that’s both light and incredibly rich at the same time. We serve this in martini glasses which make for a stunning presentation, especially when serving guests. This recipe came from the March 2025 issue of Food & Wine and we’ve made it a few times now!

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Categories
Eat

Peach and Blueberry Galette Recipe

Peaches are back in season and the Pepper Place Farmer’s Market is full of vendors with ripe peaches and fresh blueberries. A couple years ago, I did a post on making a peach and blackberry galette, and this is basically the same recipe, substituting blueberries instead of the blackberries. I also added some lemon thyme, which I’ve been growing in a pot on the back porch, as a harmonious accompaniment to the fruit.

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Categories
Eat

Biscoff Cheesecake

Biscoff Cheesecake

Print Recipe
Cook Time 55 minutes
Servings: 10 Slices
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 1 pkg Biscoff cookies 1 package is 8.8oz and will yield about 2 C crumbs
  • ½ cup Unsalted Butter, melted 1 stick
  • 1 tbsp Grated lemon zest divided
  • 3 8oz pkg Cream cheese Softened
  • 1 cup Sugar
  • ½ tsp Vanilla extract
  • 2 tbsp All purpose flour
  • ¼ tsp salt
  • 2 Eggs
  • 1 Egg yolk
  • ¼ cup Milk

Equipment

  • 1 Springform Pan

Method
 

To prepare the crust
  1. To prepare crust, use a food processor or rolling pin to crush Biscoff into fine crumbs.
  2. butter or spray the side of a springform pan and attach to the bottom.
  3. Combine 2 cups crumbs and ½ of the lemon zest in a bowl. Add butter and stir until combined. Press crumb mixture into the springform pan so that it covers the bottom and the sides up to about 1½ – 2 inches.
To prepare the filling
  1. In a large mixer bowl, beat together the softened cream cheese, the other ½ of the lemon zest, and vanilla, until fluffy. Add the sugar, flour, and salt to incorporate. Add the 2 eggs + 1 egg yolk, beating at low speed until combined. Stir in milk.
  2. Turn the filling mixture into the crust lined pan and bake at 375° for 50-55 minutes. After baking, turn the oven off, crack the oven door, and let the cheesecake completely cool.
  3. Loosen the sides of the cheesecake with a spatula and remove the springform pan sides. Cool in the refrigerator for 4 hours before serving.
  4. Top with raspberry sauce and serve.
Categories
Eat

Marsala Roasted Peaches with Ice Cream

The test kitchen was busy on a week night getting ready for the weekend!  This recipe is a new riff on one of my favorite desserts, but instead of raspberries and balsamic vinegar I’m using the same principle with fresh ripe peaches and a marsala wine syrup.  It’s really quite the delicious flavor bomb.  This recipe is a serving for 2, so make proportional adjustments for more servings.

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Categories
Date Night Eat

Baked Pear with Red Wine Glaze

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I’ve been stuck in a bit of a rut with having my raspberries for Date Night desserts.  Judging by the constant sale on them at the local Publix, you’d think they were in season all year long!  But it’s time to force myself to start exploring something new for desserts.  So for the most recent Date Night, I still stayed with the theme of roasted fruits & ice cream by having a roasted bosc pear with a red wine glaze.  While I usually associate pears with a fall dessert, this one will probably make it’s way into my spring repertoire quite a few more times!

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Categories
Date Night Eat

Date Night Dinner: Balsamic Raspberry Dessert

Balsamic Raspberries and Vanilla Frozen Yogurt

If ever I had a signature dessert, this would be it.  While I can’t claim total originality on using a balsamic reduction in a dessert dish, this is one riff that I haven’t run across yet, so it’s as close to it as I’ll probably ever get!  The balsamic reduction has hints of dark chocolate and wine and combined with roasted raspberries over frozen vanilla yogurt, this makes a truly unique and killer dessert.

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