This page is for everyone who loves food. If you love to cook, love to eat, love to talk about recipes, this is your page. Regardless of your cooking skill level there will be recipes here for you, and feel free to share your own here as well.
This dessert recipe is a Texas version of a classic Italian dessert. We typically have fresh berries of all types in the spring and this is a good recipe to make use of them. You could use blueberries, strawberries and of course some lovely Fredricksberg Peaches too. I prefer to use organic raspberries I think it tastes superb, and the dessert looks really classy when finished and of course it tastes good too. This dessert is a nice dish to serve for a casual or upscale party or event, and you would not be denied entry to any party when bringing this desert. You could make these in individual cups, I have used this dessert for catering and will have these available individually at Chef Pogue’s Farm To Fork in the spring. Enjoy!
4 cups of fresh organic raspberries
2 cups fresh heavy cream
9 ounces white baking chocolate, melted and cooled
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar, divided
2/3 cup orange juice
1/2 cup (4 ounces) mascarpone cheese
2 packages (3 ounces each) ladyfingers, split
1 teaspoon vanilla paste
2 packages (3 ounces each) ladyfingers, split
Milk or dark chocolate shavings, optional
1. You will want to heat your white chocolate and have it cooling before you start so it will be ready to work into the recipe. 2. In a large bowl, beat the heavy cream until you have formed soft peaks, be careful not to make butter. In another bowl, beat both the cream and marscapone cheese until light and fluffy. Beat in the cooled white chocolate, and the confectioners’ sugar and the vanilla bean paste (vanilla extract can be used it is just not as flavorful). Gently fold in your whipped cream until incorporated. 3. Brush half of the ladyfingers with half of the orange juice; arrange in a 13×9-in. dish. Spread with 2 cups cream cheese mixture; top with half of the raspberries. 4. Brush remaining ladyfingers with remaining orange juice; arrange over the berries. Spread the remaining sugar and cream cheese mixture over the ladyfingers. Top with the remaining raspberries. Refrigerate until serving. **If desired, you can add dark or milk chocolate shavings before serving. Yield: 15 servings.
If you like cookies, cheesecake and peanut butter then you have found a recipe that will tantalize your taste-buds and offer the combination of all 3.This is a fairly simple recipe and should be a hit if you are preparing for your family or guests. This is a good recipe to take to a company party of event that will make them ask for the recipe. Ingredients:
2 cups chocolate chips
8 ounces cream cheese, softened
1 stick butter, unsalted – save 1/2 cup and let soften to mix with the sugar and oats.
1 cup white sugar, divided in half for the
1 cup flour
½ cup rolled oats
½ cup peanut butter
⅓ cup packed brown sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon vanilla (I use Vanilla bean paste – More flavor in my opinion but regular works too)
Instructions: 1. Make the cookie dough: Preheat oven to 325 degrees. Cream the butter, brown sugar, and peanut butter until smooth and fluffy then add 1 egg and beat until incorporated. 2. In a separate bowl, mix the flour, baking soda, and salt. Slowly add the flour mixture in with the softened butter and 1/2 c sugar, mixing well. Then add in the oats and chocolate chips and incorporate with the flour mixture. 3. Make the cheesecake filling: Cream the cream cheese, 1 egg, 1/2 c sugar, and vanilla until smooth. 4. Press half to two-thirds of the cookie dough in the bottom of a 9-inch square baking dish. Pour the cheesecake filling over the dough and crumble the remaining dough and sprinkle over the top. 5. Cover with foil and bake for 20 minutes, but leave the foil vented you do not want to create steam just to bake. This step keeps it from browning to quickly so you will not burn your dessert. 6. Last step remove the foil and bake for another 15-20 minutes depending on your oven, or until lightly browned and cheesecake layer is set. Serve warm or cold and store leftover bars in refrigerator.
Chocolate Cake Pops
By Austin Texas Dinner Party Chef,
A delicious, moist, cake ball, chocolate covered dessert that will melt in your mouth….DELISH! If you feel guilty when eating dessert in general then this is a great dessert, that is served as a small portion, and not a \”Whole\” piece of cake. Wonderful Chocolatey goodness that melts in your mouth!
Prep Time: 15 Minutes Cook Time: 85 Minutes Yield:25 Cake Pops
Ingredients: –1 container of chocolate frosting – 1 box of Duncan Hines Chocolate Cake Mix – 11 oz semi-sweet chocolate chips –1 cup of water –1/3 cup of oil – 2 eggs
Instructions: 1. Prepare the cake according to the package directions; fill cupcake tins 3/4 full and bake at 350°F for 19-21 minutes. 2. Set cupcakes on the counter to cool; they should be cool to the touch before you begin working with them. (If you are crunched for time, once the cupcakes are done, chill in freezer for 10-15 minutes. 3. When the cupcakes are cool, rip each cupcake into pieces, creating fine crumbs; put them in a separate bowl. You will need 4 cups of the crumbs and the mixture should resemble sand. 4. Add 1/4 cup and 2 tablespoons frosting to your cake crumbs. Get ready to get your hands dirty. Mix the frosting and the cake together until there are no extra crumbs and you can handle the chocolate cake mass like you would handle cookie dough. 5. Roll golf ball size cake bites onto a cookie sheet covered in aluminum foil. When you are done, pop them in the freezer for an additional 10 minutes. 6. While the cake pops are firming up, melt an 11 oz bag of semi-sweet chocolate on the stove-top on the lowest possible heat. To avoid the chocolate from burning, use a double boiler or boil a pot of water and place a heatproof bowl with the chocolate in it. 7. Take your cake pops from the freezer. Put one cake ball in the chocolate glaze and with two spoons, roll it around to make sure that it is fully coated. Pick up the cake ball using spoons and drop it back on the aluminum foil. Repeat this for all of the cake balls. 8. Pop them in the fridge until the chocolate becomes smooth to the touch. Then, push your wooden spools about 1/3 of the way into each cake pop. Enjoy!
1 box brownie mix, plus ingredients required on box
1/4 cup milk 8 oz. cream cheese, softened
1/2 cup sugar
1 1/2 cups peanut butter
8 oz. whipped topping, thawed 10 oz. chocolate syrup (1/2 of 20 oz. bottle)
9 oz. caramel syrup (1/2 of 17 oz jar)
1 – 11.5 oz. bag mini snickers, chopped
Instructions: Grease 9×13 glass dish. Make brownie mix according to instructions on back of box. Do not over bake you do not want to burn or have dry brownies. While brownies are cooling combine milk, cream cheese, sugar and peanut butter together in a mixing bowl. Mix until completely combined. Fold in the whipped topping. Spread 1/2 caramel syrup and 1/2 chocolate syrup over the brownie. Top with peanut butter ice cream mixture. Pour remaining caramel and chocolate syrups over the top, reserving just a bit for a final drizzle. Finish off with chopped snickers and last of syrups. Allow ice cream cake to freeze completely. Serve, and enjoy!
This is so easy to make! It is great for pancakes, waffles and even as an ice cream topper- Super Delicious!
– 1 pound thick-cut smoked bacon (16 slices)
– 1 cup of good maple syrup
Directions: 1. Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is cooked and nice and browned. 2. Remove the cooked bacon from oven and remove from pan, and pat dry to remove any leftover grease and let cool for a few minutes. 3. Take the cup of maple syrup and add to a small sauce pan and heat until warm. When you can handle the bacon cut into small pieces and add to the warm syrup. 4. Let simmer for about 5-10 minutes, or continue to reduce the syrup to more of a candied consistency if you are going to add as an ice cream topper….Like Caramel Bacon Candy sweet and savory!!!!!!
I love the fall and everything that is pumpkin flavored. I know that when Starbucks starts running the Pumpkin Spiced Latte that is a sign that Fall is right around the corner. I love to go to Starbucks but $5 a pop for my beloved coffee drink starts to hit the wallet quickly, so I decided to make my own version of the Pumpkin Spiced Version. I hope that you enjoy this recipe!
– 4 cups hot whole milk
– 8 ounces double-strength brewed coffee or 4 ounces of expresso
– 5-6 teaspoons white sugar
– 4 tablespoons sweetened whipped cream
– 1/2 teaspoon vanilla extract or vanilla bean paste
– 1/2 teaspoon pumpkin pie spice
– 1/4 teaspoon of cinnamon
– 1/8 teaspoon or a pinch of nutmeg
Instructions: Combine all of the ingredients int a blender and blend until mixed and sugar has dissolved. Pour the mixture into 3-4 coffee mugs. Garnish each mug with whipped topping and an extra pinch of pumpkin pie spice.
Pumpkin Rice Krispy Treats
By Chef Shelley Pogue, Personal Chef Services Austin Texas
I have been posting many of my favorite fall dishes, and this is a really easy one and a good one to try and even make with your children. I like to use a 9″X9″ pan because I like the thickness of the treats better than the thin ones, this is personal preference you can use an 8″X11″ if you prefer. I have used some orange coloring in the past and made them into ball or pumpkin like shapes but sometimes my artistic ability fails me and I would rather put them into a pan and cut for an easy treat! If you want an easy treat that is easy for a weekend or evening project to spend time with your children this would be one to do and it is not very difficult! The bonus is not only spending time with the kiddo’s, but you have a sweet treat to enjoy the fruits or your labor, or pumpkin rice krispy treats with the whole family!
– 6 cups puffed crispy rice cereal
– 1 small bag mini marshmallows
– 1/4 cup pumpkin puree
– 4 Tablespoons of unsalted butter
– 1/2 teaspoon ground pumpkin pie spice
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon vanilla bean paste
– 1/8 teaspoon salt
– 1/8 teaspoon allspice
Instructions: In a large saucepan melt butter over low to medioum heat. Add the pumpkin puree and cook until warmed and add in the marshmallows, vanilla bean paste, pumpkin pie spice, cinnamon, allspice and salt. Continue stirring often until marshmallows are melted but be careful not to burn (tastes awful), remove and cool completely. Use a baking pan 9″X9″ and coat with 1 Tablespoon of butter and set aside. When the pumpkin and marshmallow mixture is cooled to room temperature add to the puffed crispy rice cereal and stir or fold in until combined. Pour the mixture into the buttered 9″X9″ baking pan, spread out evenly and gently press down with spatula. Refrigerate to set for at least 1 hour the cut your Pumpkin Rice Krispy Treats and serve with milk, coffee or a hot adult beverage.