White Chocolate and Raspberry Tiramisu Recipe

White Chocolate Tiramisu TFN

Personal Chef and Catering Austin Texas

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!

Ingredients
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

Directions

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.

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Snickers Brownie Ice Cream Cake

Snickers Brownie Cake

Snickers Brownie Ice Cream Cake

Recipe Type: Delicious Dessert
Summary:
This is a recipe for snickers brownie cake.
Preparation Time: 0h, 20m
Cooking Time: 1h, 30m
Total Time: 1h, 45m
Yield: Serves 12

Ingredients:
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!

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Bourbon Peachy Keen Crisp -Super Easy

Personal Chef Services Austin Texas
Texas Hill Country Peaches
If you are in Texas, or in one of the Southern States you typically will have plenty of fresh peaches in the summertime. I love Texas peaches I think that they are some of the best around and there is nothing like a fresh peach! There are many different peach desserts such as peach cobbler, or different versions of peach crisps and even peach ice creams. I love cobblers but I am not much on the pie crusts, or bread/dough toppings, I guess it is a texture thing. To me they are somewhat doughy or gooey and to me that is a real turn off to the delicious filling or a good peach cobbler. So, I have made one that I think is the bomb-digity and the topping has a nice crunchy texture to it, without that eeeeewy goooooey mouth feel. I hope you enjoy this I think I did a pretty good job in this one, it is very tasty 🙂

Ingredients for Filling:

4 large organic peaches, pitted and sliced
1/4 cup packed brown sugar
1/3 cup of raisins
2 – 3 T unsalted butter, soft or melted
2 tsp Bourbon
1 T cornstarch
1 lemon juiced, about 1 T of lemon juice or less needs to be added to the peaches
1/2 tsp ground cinnamon
1/2 tsp of vanilla bean paste
1/2 tsp of lemon zest
pinch of salt

** For when it comes out of the oven**

1-2 cups of vanilla or ice cream or low fat yogurt. If you live in the south and can get Blue Bell that is the best in my opinion it is the bomb-digity!!!(or 1/4-1/2 cup for each bowl if you are making 4 servings.

Preparation for the filling:

Toss the peaches in a large bowl with the bourbon, salt, zest and juice, and toss/mix until coated evenly. Add the rest of the ingredients and stir to combine. Add the filling to a square baking dish or divide into the ramekins if you want individual servings. Then make your topping

Ingredients for the Topping:

1 cup organic granola to be used as a topping
2-3 T unsalted butter, soft or melted
2-3 T of brown sugar
pinch of salt

Mix all ingredients until coated evenly. Add to the peachy keen dish and coat the baking dish evenly. If you are doing individual servings make sure to divide it up evenly. Do not pack down on the dessert because you want it to crisp up in the oven, and not get soggy from the juices of the peachy keen mixture. Bake for about 20-25 minutes on 350 degrees, until the granola is lightly browned. Serve warm with some Blue Bell ice cream.

If you are into apples then you could substitute this recipe with apples instead.
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Chop Suey Cake Recipe of Debby Long

Personal Chef Austin Texas

Recipe of Debby Long

Recipe of Debby Long

This is a recipe that my mom has had for over 30 years and I have been trying to get more of hers and my family recipes that we have had over the years. I know that this is a great cake because I have eaten it many times. I know that most people today want elegant and fru-fru desserts and sometimes they taste great and look pretty and sometime they just “Look Pretty”. Well this one might not be the best looking cake to every make it to the table but I guarantee that it will be one of the tastiest cakes on your dessert table!

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Pumpkin Creme Brulee Recipe

IMG_1399
Personal Chef Austin Texas

I love the Fall season being from Texas we are always happy to be on the other side of a hot summer. I love the cooler weather and all of the fresh root vegetables, and winter squash that Fall brings. I had a catering event and I normally prepare a formal dessert, and creme brulee is one that is pretty popular among most people. I had an event where I was able to really experiment on some items, and I was told to surprise them.

So, that is exactly what I did with all of the foods for that particular event. I decided to do roasted root vegetables as well as a pumpkin creme brulee for them, and it was an absolute hit! I will now add this to one of my favorite desserts that I like to eat myself, and I want to share it with everyone else. I hope you enjoy this as much as my clients, friends, and I do!

Ingredients you will need:

1 16 oz can of Pure Pumpkin (I used Libby’s but you can use what is available)
3 cups of Heavy Cream
3/4 cup of Sugar
12 Large Egg Yolks
1 tsp of Madagascar Bourbon Vanilla Bean Paste ( Sur Le Table is where I get mine) If you do not have this you can use real vanilla bean. Vanilla Extract is not the same!
1/2 teaspoon of Pumpkin Pie Spice
1/3 teaspoon of Allspice
1/4 teaspoon of Cinnamon
1/2 sheet aluminum foil to cover during cooking

****  Preheat oven to 300 degrees  ****

1. Add the egg yolks and sugar and mix well for 2-3 minutes or until the egg yolks are a pale yellow. You can use a mixer if you do not want to use a wire whisk for this process.

2. dd all ingredients except the heavy cream and mix well.

3. Fold in the cream gently, once mixed, add to the ramekins.

4. You will want to use a pan that has high sides to add ramekins to a water bath. The water needs to come up about half way up the ramekins.

5. Take a sheet of foil and lay over the top but do not make it tight around the pan. You just want to keep it covered to keep the top from burning. I will have pictures showing the process. I would start checking after about 40-45 minutes. If it is still kind of giggly you will turn the pan and cook more and start to check about every 10 minutes or so until it is done.

**  Make sure you do not have the foil tight on the pan you do not want to create any steam you just want to keep it from burning.

6. After you remove from the oven let is chill down for about 30 minutes or until cool enough to refrigerate. You should refrigerate at least 8 hours or overnight.

7. Add some sugar to the top of the dessert and use a torch to caramelize the sugars, and repeat  at least 1 more time until you have a thick sugary crust. You will need to add back to the refrigerator for about 15-20 minutes to make sure the crust has cooled, then serve yourself or your guests a tasty Fall Dessert

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