Dessert Tasting

 So who is hungry for a DESSERT TASTING! Just a small sample of fabulous desserts I can make for any occasion.

Almond CakeAlmond Cake.

If you love almonds this is what you want. Thanks to my friend “T” for the recipe which I “tweaked” slightly.

Fudge Brownie with Chocolate Sauce topped with Fleur de Sel (sea salt)

Black Bean Brownie

Enough Said

Apple Crisp

Apple Crisp, Home Made Vanilla Ice Cream and a Cheese Tuile as garnish.

The cheese tuile pays homage to my German heritage. You always put a slice of cheddar cheese on your apple pie. So yummy warm.

Last must not least what I call a “Tasting of 3”

Taste 3 Shot

Red Velvet Cake roll with Cream Cheese and Whiskey Butter Cream Frosting

Chocolate Brownie with a Peanut Butter center, Fudge Frosting with a Peanut Butter Ball garnish

Lemon Curd Cream Puff with Chocolate Ganache

Please enjoy responsibly! With much love from Lora’s Krazy Kitchen.

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Cucumber Raita

Fresh, fresh, fresh! Need I say more. Service with lamb or use as a salad dressing for a healthier choice.

Cucumber Riata1 cup plain yogurt
2 tablespoons minced fresh mint
1 large English cucumber, grated
1 clove garlic, minced
Kosher salt and freshly ground pepper

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Butterscotch Toffee Cookies Recipe

Love this cookie! Quick and easy to make in a pinch. Make sure your pantry is stocked and you are good to go. The yield is 5 dozen. You can bang these out in very little time. Best when eating warm. Pop in the microwave for 10 seconds and yummy, yummy, yummy!

Ingredients
• 2 eggs
• 1/2 cup canola oil
• 1 package butter pecan cake mix (regular size)
• 1 package (10 to 11 ounces) butterscotch chips
• 1 package (8 ounces) milk chocolate English toffee bits

Butterscotch Cookie
Directions
• 1. Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits.
• 2. Drop by tablespoonfull 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until golden brown. Cool 1 minute before removing to wire racks. Yield: 5 dozen.

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Spicy Thai Noodles and Shrimp Pad Thai

Spicy Pad Thai

Do you need a quick and easy dinner? This my go to recipe when I entertain. The trick here is to plan ahead for the fresh ingredients and make sure you have your pantry stocked!

 

 

Ingredients

½ pound angel hair pasta
1 pound peeled and deveined large shrimp
2 tablespoons sugar
½ cup ketchup
2 teaspoons fresh ginger
4 tablespoons fresh lime juice
1 tablespoons canola oil
5 garlic cloves, minced
2 tablespoon chili garlic sauce
1 cup green onion, sliced on the bias
2 cup fresh bean sprouts
½ cup chopped unsalted dry-roasted peanuts
½ cup chopped fresh cilantro

Directions
Bring a large pot of water to a boil. Add pasta. Cook 5 minutes and drain.
Meanwhile, cut shrimp into small pieces (about 1 inch). Mix sugar ketchup, ginger and lime juice together.
Heat oil in a wok or skillet. Add garlic and shrimp and toss 30 seconds. Add pasta, sauce and 1 cup of bean sprouts. Stir fry 1-2 minutes, tossing ingredients to mix thoroughly.
Spoon into serving bowls. Sprinkle with remaining bean sprouts, peanuts and cilantro.

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Libby’s Pumpkin Roll

I found this recipe on the label of Libby’s Pumpkin. I thought it looked interested and wow what a great dessert. I enjoyed it better with the buttercream frosting. This is a great way to make any cake roll.

Ingredients

Pumpkin RollCAKE:

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup Libby’s canned pumpkin

FILLING:
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration) or Buttercream Frosting listed below

BUTTERCREAM FROSTING:

• 4 large egg whites
• 1 cup sugar
• 24 tablespoons (3 sticks) unsalted butter (softened)
• 2 tablespoons rum or brandy

Instructions
FOR CAKE:

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired or frost with buttercream frosting.

BUTTER CREAM FROSTING:

Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Add liquor and beat into the buttercream.

Read more at: https://www.verybestbaking.com/recipes/32372/libbys-pumpkin-roll/
Read more at: http://www.foodnetwork.com/recipes/buche-de-noel-recipe.html?oc=linkback

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Healthy Eating with Zucchini Noodles

Want to eat healthy: Instead of pasta make Zucchini Noodles

ZuchinniMake your favorite spaghetti sauce. Just before serving add your Zucchini Noodles and heat. No need to boil. I found my veggie peeler at Crate and Barrel. Healthy, yummy and so easy. Enjoy

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Rhubarb Dream Bars

Rhubard DreamSomeone sent this to me via Face Book.

This is so easy and with all the Rhubarb I still have in my garden;

an easy dessert to enjoy or freeze.

Crust: 2 cups flour, 3/4 Cup Powdered Sugar, 1 Cup Butter

Mix crust and press into 9×13″ pan. Bake in 350 oven for 15 min.

Filling: 4 Beaten eggs, 4 cups chopped rhubarb, 2 cups sugar, 1/4 cup flour, 1/2 tsp salt

Combine eggs, sugar, flour, salt. Mix. Fold in rhubarb. Pour on top of baked crust.

Bake at 350 for 40-55 min until set and edges start to brown

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Easy Rolls

Yields 24 rolls

Ingredients
• 3 (.25-ounce) packets active dry yeast
• 1 3/4 cups warm water
• 1/2 cup honey
• 1/2 cup melted butter, plus more for brushing
• 2 teaspoons salt, plus more for sprinkling
• 2 large eggs, beaten
• 4 to 6 cups flour, plus more if needed

Directions
Preheat the oven to 400 degrees F.

In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.

On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky. Fit the mixer with the dough hook and knead for 3 minutes.

Portion the dough into 24 even servings. Form the rolls into desired shape and place in a cast iron skillet or on a baking sheet spaced evenly apart. Set aside and allow to rise approximately 20 minutes, or until doubled in size. Brush the rolls with melted butter.

Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.

These are amazing. I did use this dough for cinnamon rolls. I mixed 1/2 cup of brown sugar, 1 tablespoon of cinnamon and ½ cup of raisins. Melt 1/4 cup of butter. Split the dough half. I save ½ for pizza dough and I rolled the other half on a jelly roll pan lined with parchment paper. Buttered the dough and sprinkled the sugar mixture on top. I then rolled the dough and baked at 350 degrees for 20-25 minutes.

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WHISKEY RIB EYE

Ingredients
• 1/2 cup soy sauce
• 1/2 cup firmly packed dark brown sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon hot sauce, such as Tabasco
• 1/3 cup Bourbon or other whiskey
• 2 14-ounce rib eye steaks
• Salt and freshly ground pepper
Directions
• In a small bowl combine the soy sauce, sugar, mustard and hot sauce. Pour the ingredients into a small saucepot and whisk over low heat until well combined and the sugar caramelizes, 4 to 5 minutes. Add the whiskey and stir together. Bring the mixture to a simmer over low heat while stirring often. Then remove from heat.
• Heat a medium pan over medium-high heat. Sprinkle the steaks with salt and freshly ground black pepper. Place the steaks into the pan or on a hot grill and brush the marinade onto the steaks and around the edges as they cook. Cook until the steaks develop caramelized crusts, and then flip and brush the marinade on the other sides, 4 to 5 minutes per side.

You will never have a “plain” rib eye steak again. So flavor full.

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Raspberry Meringue Kisses

Ingredients

3                         Egg Whites

1/8 tsp.            Salt

3½ TBS.           Raspberry Gelatin

¾ cup               Sugar

1 tsp.                  Vinegar

1 cup                  Mini Chocolate Chips

 

Directions

Beat egg whites with salt until foamy. Add raspberry gelatin and sugar gradually. Beat until stiff peaks form and sugar is dissolved. Fold in vinegar and mini chocolate chips. Drop from teaspoon onto ungreased cookie sheets covered with brown paper or parchment paper. Bake at 250° for 25 minutes. Turn oven OFF; leave cookies in over 20 minutes or longer. The recipe states that it makes 9 dozen. I usually get about 6-7 dozen depending on the size.

The trick to this recipe is to make the cookies relatively the same size for even cooking. Do not let them brown.

If you have double ovens like I do; you can get this accomplished in one batch.

 

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