Lime Pudding Cups

The best desserts in the summer are of course no-bakes ones. No one wants to turn on their oven when it’s 90+ degrees outside, but, sometimes you can make a slight exception and light up your stove for a quick delicious treat like these Lime Pudding Cups. These came up on my Instagram feed a few weeks ago and I knew instantly that I wanted to make them – partially because it meant using up the last of some heavy whipping cream I had in my refrigerator that was expiring soon and more importantly because they reminded me of one of my favorite desserts… Key Lime Pie.

The prep and cooking time for these is less than an hour. That includes juicing and zesting the limes, cooking the pudding on the stove and then letting it cool before straining and dividing it. (Okay, maybe it’s more like less than 45 minutes). Once all that is done you place them in the refrigerator for at least 2 hours so the pudding can set. While they are in the refrigerator you whip up some homemade whipped cream to top them and refrigerate it until they are ready.

Once the pudding has set top each one with a dollop of whipped cream, crushed graham crackers (to crush, I placed 1 graham cracker in a Ziploc bag and then rolled with a rolling pin) and lime zest.

And as simple as that you have a refreshing summer dessert that’s sweet and citrusy!

Lime Pudding Cups

Ingredients:

2 cups heavy cream

2/3 cup granulated sugar

1 tablespoon grated lime zest, plus more for topping

Pinch of kosher salt

1/3 cup freshly squeezed lime juice (from 4 medium-sized limes)

Crushed graham crackers, for topping

Sweetened whipped cream, for topping (use store-bought or follow recipe below to make your own)

 

Directions:

In a medium saucepan combine the heavy cream, sugar, lime zest and salt and bring to a boil over medium heat. Stir the mixture often until it is reduced to 2 cups. About 8 to 10 minutes.

Remove the saucepan from the heat and stir in the lime juice. Let cool for 20 minutes and then strain the mixture through a sieve into a measuring cup, discarding the solids. Divide evenly (about 1/3 cup in each) among 6 ramekins. Place in the refrigerator until set, at least 2 hours.

To make the whipped cream: Combine 1 cup heavy cream, 2 tablespoons confectioners’ sugar and 1/2 teaspoon vanilla extract in a chilled bowl. Beat on low speed until the mixture thickens and then beat on medium speed until soft peaks form.

Once the pudding is set, top each one with a dollop of whipped cream, some of the crushed graham cracker and lime zest.

Recipe from Martha Stewart

Bourbon Bread Pudding

With the summer in full swing you might have enjoyed a hamburger or hot dog by now. And with those summer BBQ staples comes one dilemma I’m sure most have you have faced… left-over hamburger and hot dog buns. If you haven’t, you’re lucky. I was facing this very dilemma after my July 4th BBQ. I bought extra buns just in case, and while most of it went I still had some left that I just wouldn’t be able to finish on my own. So, I started thinking what I could make with them. A Bourbon Bread Pudding sounded like a good option.

To start, I soaked a cup of raisins in a quarter cup of Jim Beam Bourbon. I let them sit for about 2 hours until most of the bourbon had been soaked up by the raisins. You can actually do this step a day or two before you plan on making your bread pudding.

Since the hot dog buns were still fresh, I had to make them “stale” so that they wouldn’t fall apart too much when I added the liquid. To do so I toasted the bread. I began by slicing 8 hot dogs buns into cubes. Without splitting the buns in half, I sliced them in half lengthwise and then sliced them again into cubes. I placed them on a baking sheet and toasted them a 350 F preheated oven for about 15 minutes. Until the cubes were toasted, but not burnt.

Once the bread had cooled I transferred it to a large bowl and added in a quart of whole milk. Using my hands I pressed the bread into the milk until all of it was absorbed.

In a medium bowl I whisked together eggs, sugar, vanilla extract, allspice and cinnamon.

Once the egg mixture was well combined I poured it over the bread mixture and then gently folded everything together. Finally I folded in the bourbon soaked raisins, adding in any bourbon that hadn’t been soaked up by the raisins as well.

I poured the mixture into 9×13 baking dish that I brushed with melted butter and baked it in a 350 F preheated oven for about 45-50 minutes.

When done, the edges of the bread pudding were brown and pulling away from the baking dish. And while the center was still a little wet, I knew that it would firm up as it cooled.

And while it cooled I made a bourbon sauce to drizzle over the bread pudding. In a medium saucepan I melted a stick of unsalted butter over low heat. I then added in sugar and an egg and whisked everything to combine. As the mixture continued to cook over low heat I constantly stirred it until it began to thicken. At this point I removed it from the heat and whisked in bourbon.

The sauce was the perfect topping to a slice of the bread pudding, all that was missing was a scoop of vanilla ice cream!

 

Bourbon Bread Pudding

Ingredients:

Bread Pudding:

1 cup raisins

1/4 cup whiskey bourbon

8 hot dog buns, cut into cubes

1 quart whole milk

3 large eggs

2 cups sugar

2 tablespoons vanilla extract

1/4 teaspoon allspice

1/2 teaspoon cinnamon

3 tablespoons unsalted butter, melted

 

Bourbon Sauce:

1 stick unsalted butter

1 cup sugar

1 egg

1/2 cup bourbon whiskey

 

Directions:

In a small bowl combine the raisins and 1/4 cup of bourbon whiskey, cover and let sit until the raisins soak up most of the liquid. At least one to two hours.

Preheat oven to 350 F.

Place the cubes of bread on a baking sheet and toast in the oven until crispy, about 12 – 15 minutes. If you find the bread still soft on the bottom, flip and bake for a few more minutes.

Remove the bread from the oven and let cool for a few minutes before transferring to a large bowl. Add the milk and using your hands press the bread into the milk until it’s absorbed.

In a medium bowl whisk the eggs together and then whisk in the sugar, vanilla extract, allspice and cinnamon. Pour this over the bread mixture.

Fold the two mixtures together until well incorporated and then gently stir in the bourbon soaked raisins, adding in any bourbon that wasn’t soaked up by the raisins.

Pour the melted butter into the bottom of 9×13 baking dish and using a pastry brush (or napkin) coat the bottom and sides of the dish with the butter. Pour the bread pudding mixture into the dish and bake in the oven for 40 – 50 minutes.

The bread pudding is ready when the edges begin to brown and pull away from the sides of the baking dish.

Remove from the oven and let cool.

While the bread pudding is cooling you can make the bourbon sauce.

In a medium saucepan melt the butter over low heat. Add the sugar and egg and whisk to blend it. Continue cooking the mixture over low heat, stirring constantly until the mixture has thickened. It should be able to coat the back of a spoon. Remove the mixture from the heat and whisk in the bourbon.

Serve the bread pudding with the bourbon sauce drizzled over it.

Recipe modified from Simply Recipies

Strawberry Trifle with Mascarpone Whipped Cream

Hope you all had a wonderful 4th! Unfortunately the holiday weekend is now over and it’s back to the daily grind of work, but, on the bright side there is still more summer to enjoy. I had my annual BBQ on the 4th and it was a great time… You can never go wrong with great friends, delicious food and yummy desserts.

This year, one of my friends and his mother-in-law decided to have a rib throw-down. Everyone was a winner in this throw-down. One of them was declared as having the best ribs and the rest of us got to enjoy them. In all honesty both were equally delicious in my book… One had a bit of a kick and the other one had a nice amount of homemade BBQ sauce on it.

I made a few salads (macaroni, potato, black and a Greek chickpea salad), macaroni and cheese, slow cooker baked beans and of course dessert.

I made this very patriotic funfetti cake…

A Strawberry Blueberry Icebox Cake (this is actually a dessert I make every year for the 4th)…

And for the first time ever I made a trifle. It had layers of Angel Food Cake, Mascarpone Whipped Cream and Mint Macerated Strawberries. I took a major time-saving shortcut and used a store-bought Angel Food Cake as opposed to baking one from scratch. If you’re not keen on Angel Food Cake, a Pound Cake would be a nice substitute. And, if you don’t have a trifle bowl you could use a large flat-bottomed glass bowl.

 

Strawberry Trifle with Mascarpone Whipped Cream

Ingredients:

Store-bought or Homemade Angel Food Cake or Pound Cake, cut into cubes

For the macerated strawberries:

2 lbs. strawberries, hulled and quartered

1/2 cup sugar

2 tablespoons chopped fresh mint

For the mascarpone whipped cream:

1 1/3 cups mascarpone cheese

1/2 cup confectioners’ sugar

2 cups heavy whipping cream

1/2 teaspoon vanilla extract

Directions:

For the Mascarpone Whipped Cream:

Using a handheld mixer on medium speed beat the mascarpone cheese and sugar until combined. Add the heavy cream and vanilla extract and continue beating until stiff peaks form. Use immediately or cover and refrigerate for up to 2 days.

For the strawberries:

In a large bowl stir together the strawberries, sugar and mint. Let stand at room temperature until the strawberries begin to release their juices, about 15 minutes.

To assemble the trifle:

Place a single layer of cake in the bottom of the bowl. Spoon a third of the macerated strawberries over the cake and then spread a third of the mascarpone whipped cream over the strawberries. Repeat these layers two more times ending with a layer of mascarpone whipped cream. Place a few strawberries in the center of the whipped cream for decoration. Serve immediately or cover and refrigerate for a few hours before serving.

Recipe slightly modified from Williams-Sonoma

No Churn Passion Fruit Ice Cream

I scream, you scream, we all scream for ICE CREAM! Happy 1st (official) day of summer. I say official, because I am sure there are plenty of people who feel that Memorial Day is the kick-off to summer. Which, I don’t completely disagree with, but, the weather in my neck of the woods has been saying otherwise. There have been some warm days, but, quite a few days have felt like we are back in April with the rain, wind and chill in the air. As you know, April showers bring May flowers, well, we are well into June now Mother Nature so we don’t need so much of the rain. Hopefully she’ll listen. So, what better way to kick off summer than with some homemade ice cream. Last year I shared with you a No Churn Coffee-Caramel Ice Cream to kick off the summer and this year I am sharing with you a No Churn Passion Fruit Ice Cream. YUM! Passion Fruit happens to be my favorite Chobani Yogurt flavor. That’s where the idea for this ice cream flavor came about. I figured if it tasted good as a yogurt it ought to taste just as good as ice cream (and I was right.)

While I came across quite a few different recipes for this ice cream, I opted to go with one that required only 3 ingredients and less than 15 minutes of prep time. I purchased frozen passion fruit pulp from my local supermarket. To defrost it, I placed it in my refrigerator for about a day. Once it was defrosted I combined it with a can of sweetened condensed milk, whisking the two together until they were well combined. In another bowl, using my hand mixer, I whipped extra cold (I placed it in the freezer for 10 minutes) heavy cream until stiff peaks formed. I then added in the passion fruit mixture and beat everything together until just combined. I transferred the mixture to a loaf pan and placed a piece of wax paper directly on the surface before covering the pan with aluminum foil and then placing it in the freezer. And of course, I snuck a taste of it beforehand and it tasted just like my favorite Chobani yogurt, without the pesky little black seeds

After letting the ice cream set in the freezer for a few days (I am sure it was ready after a few hours, but, I happen to make this in the middle of week and was busy some doing baking and other things and totally forgot it was in freezer) I scooped myself a scoop or two and enjoyed it.

Passion Fruit Ice Cream

Ingredients:

1 14 oz. package of Passion Fruit Pulp, defrosted

1 14oz. can sweetened condensed milk

1 cup of cold heavy whipping cream

Directions:

Place the heavy cream in the freezer for 10 -15 minutes.

In a medium bowl whisk together the defrosted passion fruit pulp and sweetened condensed milk.

In another medium bowl beat the heavy cream until stiff peaks form. Add the passion fruit mixture and continue beating until the two mixtures are combined.

Transfer the mixture to a loaf pan and place a piece of wax paper directly on the surface and the cover with a piece of aluminum foil before placing in the freezer. Free for at least 2 hours and up to two weeks.

Recipe from Olivia’s Cuisine

Mini Fruit Tarts

I recently made a bunch of bite-sized treats (and cookies) for a party some friends of mine were having. A lot of brainstorming went into what I should make. I was all over the place with ideas. At one point I was actually thinking of making petit fours, but, I quickly nixed that idea when I couldn’t find or come up with a recipe that would be completely foolproof. I knew I was going to make cheesecake brownie bites (which are always a hit, you can find the recipe here), Raspberry Ripple Cupcakes, Rugelach (another hit), Chocolate Chip Cookies and Peanut Butter Cookies, but, I wanted something new to make. So, after some random Google searches I settled on Mini Fruit Tarts. They seemed simple enough, and, I made things even easier for myself when at the last minute I decided to buy frozen phyllo shells instead of making the dough myself.

I found these phyllo shells at my local supermarket in the frozen food section. To prep the shells I simply placed them on a baking sheet and baked them in a 350 F preheated oven for four minutes to make them crispy.

While they were cooling I made the filling. I combined mascarpone cheese, heavy whipping cream and confectioners’ sugar in a large bowl and used a handheld mixer to beat the ingredients until stiff peaks formed. I transferred the mixture to a piping bag fitted with a medium-sized round piping tip and piped the filling into each of the shells, but, you could use a small spoon to spoon the mixture into them as well. I then placed the filled tarts in the refrigerator while I chopped up strawberries and kiwis to top them. Once the fruit was ready I topped each of the tarts with a piece of strawberry and kiwi and a blueberry. I honestly think that I had 45 tarts done in less than an hour. You can’t beat that!

Here are some pics of all the desserts I made. Oh yeah, at the last minute (the night before) I decided to make mini carrot cupcakes as well. I ended up using my go-to Carrot Cake recipe and since I didn’t halve it I ended up with about 100 mini cupcakes. I only ended up frosting half of them and the rest ended up being the perfect little snack to munch on.

 

Mini Fruit Tarts

  • Servings: 22 (2 each)
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Ingredients:

3 boxes of phyllo shells*

1 cup mascarpone cheese

1 cup heavy whipping cream

5 tablespoons confectioners’ sugar

Fruit for topping**

 

*I used Athens Phyllo Shells, each box contains 15 shells

**I used chopped strawberries and kiwis and blueberries

Directions:

Preheat the oven to 350 F. Place phyllo shells on a large baking sheet and bake for 3-5 minutes. Remove from the oven and let cool on the pan.

In a large bowl combine the mascarpone cheese, heaving whipping cream and confectioners’ sugar and using a handheld mixer beat the ingredients until stiff peaks form.

Transfer the mixture to a piping bag fitted with a round tip and pipe the mascarpone cream into the cooled shells. You could also use a spoon to spoon the mixture into the shells.

Top with your desired fruit and chill until ready to serve.

Lemon Mascarpone Crepe Cake

I’ve been wanting to make this Lemon Mascarpone Crepe Cake for over a year now. Somehow it just got away from me last summer and it almost did the same this summer. I truly feel the flavors of this cake are ideal for the summer months. This isn’t my first crepe cake though, last fall I made a Chocolate-Pumpkin Crepe Cake which was quite delish.

Unfortunately this crepe cake wasn’t a hit amongst my friends who tried it. Not because of the taste but because they weren’t keen on the crepes. They agreed that the lemon curd cream filling between the crepes was good but the crepes themselves not so great. Not so much the flavor, but, the texture. Which I can completely understand. Eating a cake of crepes is nothing like eating a fluffy moist cake. I myself enjoyed it, but, I’m a texture person. In other words, I like sprinkles on my ice cream, nuts in brownies and cookies and so forth. Oh well… You can’t always bake something that everyone will rave about.

One thing I have to point out… This very apropos cake stand I used for this cake. It has a glass lemon as the stem between the base and the plate. I got it from a dear friend’s mom a few days before I made this cake and it made making this cake a little more fun!

 

Lemon Mascarpone Crepe Cake

Ingredients:

Lemon Curd*:

6 tablespoons unsalted butter, at room temperature

3/4 cups sugar

1 large egg

3 large egg yolks

3/4 cup freshly squeezed lemon juice, from 5 to 6 lemons

 

Crepes:

1 3/4 cup whole milk

4 large eggs

1/2 stick unsalted butter, melted and cooled

1 cup flour

6 tablespoons finely ground cornmeal

1 teaspoon sugar

1/2 teaspoon salt

An additional 3 tablespoons of butter to cook the Crepes

 

Assembly:

2 1/2 cups heavy cream

6 tablespoons confectioners’ sugar

5 ounces mascarpone cheese

1 teaspoon pure vanilla extract

Crushed amaretti cookies, for garnish (optional)**

 

*If you opt to use store bought lemon curd, you will need 1 cup.

**I used Stella D’oro Breakfast Treats

 

Directions:

Lemon Curd: Beat together the butter and sugar on medium-high speed until light and fluffy. Reduce the speed to low and add the whole egg. Once well combined, gradually add in the egg yolks, then the lemon juice. The mixture may appear curdles. Transfer the mixture to a small saucepan and cook over medium heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon, about 5 to 6 minutes. Transfer to a bowl and place a piece of plastic wrap directly on the surface and refrigerate until cool. You can keep the lemon curd in the refrigerator up to 1 week.

Crepes: Combine all of the ingredients in a blender and puree until smooth, about 1 minute. Transfer to a bowl, cover and refrigerate for at least 2 hours and up to overnight. Once the batter is cold, stir it the batter until smooth again. Melt 1/2 teaspoon butter in a 10-inch skillet over medium heat. Pour about 1 ounce of batter on the skillet and tilt it to even distribute the batter. Cook until the edges on the crepe turn golden and then carefully flip and cook until just set. Transfer to a paper towel lined plate. Melt another 1/2 teaspoon of butter and continue cooking the crepes in the same manner. Mix the batter between each crepe. Stack the crepes on top of one another and let cool for 30 minutes. You will have between 16-20 crepes.

Assembly: Beat 1 1/4 cups heavy cream with 3 tablespoons of confectioners’ sugar until soft peaks form. Fold a third of the whipped cream into the lemon curd with a rubber spatula until combined. Then fold the cream-curd mixture into the remaining whipped cream until completely combined.

Place 1 crepe on the center of a cake stand and spread 3 tablespoons of the curd mixture evenly over the crepe. Repeat layering with remaining crepes and curd mixture, ending with a crepe.

Whisk together the remaining cream and confectioners’ sugar with the mascarpone and vanilla extract until soft peaks form. Spread the mascarpone cream on the top and the sides of the cake. Refrigerate until set, about 2 hours. Let stand at room temperature for 30 minutes and garnish with crushed cookies before serving.

Recipe from Martha Stewart

Lemon Blueberry Snack Cakes

I don’t have enough space in my kitchen to store all of my baking supplies so I keep them nicely organized on a shelving until in my basement. Not long ago while grabbing my Bundt pan to make a pound cake I thought it was about time I use my snack cake pans again. I’ve only used them once to make these Chocolate Snack Cakes. So, the wheels started turning to come up with a flavor. Initially I was thinking of making a Raspberry Cake with a Lime Curd Filling, then, it became a Raspberry Cake with a Lemon Curd Filling, next, a Lemon Raspberry Cake with a Pastry Cream filling, but, since blueberries were on sale the week I decided to make them it ended up being a Lemon Blueberry Snack Cake. Maybe another day will try out one of those other flavors. Oh, and in case you are wondering what a snack cake pan is, it’s essentially a pan that will make cakes that look like Twinkies. I have this one from Fat Daddio, which I believe isn’t available anymore, but, Wilton makes a similar one.

I tweaked the recipe that I used to make this Lemon Cake a few years back and then gently folded in blueberries that I dredged in flour (a little trick to ensure the blueberries won’t sink to the bottom of the batter while baking). I then divvied the batter among my snack cake pans and baked them in the oven. If you don’t have snack cake pans, you can use the batter to make cupcakes. They are delicious on their own, but, it you opt to make the cupcakes top them with cream cheese frosting and decorate with lemon zest and a few more blueberries for a little extra wow.

 

Lemon Blueberry Snack Cakes

Ingredients:

1 stick unsalted butter, at room temperature

1 1/2 cups flour

1/2 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup sugar

2 large eggs, at room temperature

5 oz. buttermilk*

3/4 teaspoons pure vanilla extract

Zest of 1 lemon

1/2 cup blueberries, dredged in flour

 

*I made my own buttermilk by stirring together 4 1/2 teaspoons of white vinegar and 1 cup whole milk and let it sit for 10-15 minutes until it curdled. You can refrigerate the leftovers.

 

Directions:

Preheat the oven to 350 F. Spray a snack cake pan with baking spray. If making cupcakes, line a cupcake tin with liners.

Sift together the dry ingredients (flour, baking powder, baking soda & salt) and set aside.

In a large bowl beat the butter and sugar on medium speed until light & fluffy, 3 to 5 minutes. Add the eggs 1 at a time, beating well after each addition.

Add the flour mixture in 3 batches, alternating with the buttermilk and beat until just combined. Add in the lemon zest and vanilla extract.

Fold in the blueberries and pour batter into the pan. For the snack cake pan use about 3 tablespoons of batter per cavity, for cupcakes 1/4 cup of batter.

Bake for 18 – 20 minutes, or until a cake tester inserted in the middle comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.