Category Archives: Dessert

Mud Season Mudslides

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The ski resort is closed, things are melting, afternoon rainstorms are replacing snow, and there are approximately 5 cars in the grocery store parking lot at any given time.

It’s officially mud season in Fraser.

This is the season in the mountains that falls between ski season and hiking season. I hesitate to even call seasons by their real names anymore, as the above seem to be more fitting. Mud season generally comes with increased inactivity and melancholy; gloomy skies that Coloradans aren’t used to, coupled with muddy trails means that we find ourselves staying in a bit more, being lazy, cooking and eating and drinking, and trying to enjoy this season of down time.

So, in the true spirit of mud season boredom, we were driven to inventiveness in the kitchen this weekend, which resulted in Mud Season Mudslides.

Instead of using vanilla ice cream and vodka paired with Kahlua, Bailey’s, and cream, we picked ingredients for a dairy-free (Cece approved!) mudslide, and used cafe latte-flavored ice cream for an extra coffee-flavor kick. Here’s what we did:

OLYMPUS DIGITAL CAMERAIngredients:

6 ice cubes

6 scoops of coffee-flavored ice cream (we used Cocunut Dream Cafe Latte)

2 cups almond milk

3 shots Kahlua

2 shots white rum

1 square dark chocolate, grated or shaved

Makes 2 Mud Season Mudslides

Step 1: Blend all ingredients. Top with shaved chocolate and enjoy!

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Apple and Oat Crumble with Maple Streusel

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For some strange reason, I was awake at 4a.m. on Sunday (as in, I had long ago gone to sleep and re-awoken…not that I was still awake 🙂 ) I lay in bed, tossing and turning and thinking. What was I thinking about?

Food.

In my delirious state, I thought up what I wanted to make for breakfast, and almost got up to make it at 4a.m. Luckily, I eventually fell back to sleep for a few hours, and got to work on my dreamt-up breakfast once I got up.

Although it’s Spring, I enjoyed the Fall flavors of this recipe: apples, cinnamon, nutmeg, and maple. I have quite a sweet tooth when it comes to breakfast food, and this treat satisfied that without being too heavy or too sweet.

Ingredients:

For the crust:

1 and 1/2 cups of Old Fashioned Oats

1/4 cup of chopped almonds

5 Tbsp. oil (I used olive oil)

1/2 tsp. of cinnamon

For the topping: 

2 apples,thinly sliced (I used Gala)

2 cups water

1/2 tsp nutmeg

2 tsp. cinnamon

1 tsp. pure maple syrup

For the Streusel:

2 Tbsp. butter, or vegan buttery sticks, like Earth Balance

2 Tbsp. pure maple syrup

1 Tbsp. brown sugar

1/4 cup sugar

Enough flour to make the mixture crumbly, about 5 Tbsp.

First: Preheat the oven to 325. While the oven preheats, mix the ingredients for the crust. Press firmly into a lightly greased 9 inch pie pan. The more firmly you press this mixture, the more it will resemble a pie crust in the end, instead of a crumble. Your choice! When the oven is ready, put the crust in and bake, checking at 15 minute increments until it is as crispy as you want it. A crispier crust will be more like a pie in the end. I baked mine for 25 minutes; I based this recipe off of a recipe found here, and she recommended 15 minutes of baking time. My crust was nowhere near crispy enough after 15 minutes, even for a crumble. This may also have been because she used butter and I used olive oil.

Second: While the crust bakes, slice the apples. Boil 1/2 cup water in a skillet, add apples, spices, and maple syrup. Cover and reduce to simmer. Keep a close watch as the water runs out, and add more as needed until the apples are soft.

Third: While the apples cook, mix the ingredients for the streusel. Spread on a baking sheet and bake for 10 minutes, stirring after 5 minutes.

Fourth: Once the crust is done, top with apples and streusel. Serve warm and enjoy!

Crepe Buffet

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Whether this is breakfast for one, two, or a crowd, it’s sure to please. Make some coffee, cook up a batch of simple crepes, set out all the fillings you can imagine, and everyone gets what they want!

The night before your crepe buffet, make your crepe batter in the blender and store it in the refrigerator overnight. There are lots of simple crepe recipes online, and we use one from Martha Stewart.

In the morning, cook up the crepes and gather your toppings. Then you just fill ’em, roll ’em, and enjoy. Here are some of our favorite fillings:

  • Sugar and the juice of one lemon wedge. This was always Alex’s English grandfather’s favorite, and it’s mine too!
  • Yogurt. Alex loves strawberry banana.
  • Sausage links and maple syrup
  • Jam
  • Syrup
  • Fresh fruit or fresh fruit compote. This time, I put about ¼ cup of blueberries in a saucepan, added about 2 tablespoons of water and 2 tablespoons of sugar, and cooked it over medium heat, stirring often, until the fruit cooked down and created a juice.

Leftover crepes can be frozen for later, used as quick weekday breakfasts or tea time treats.

Cookies ‘N Cream Christmas Truffles

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P1110836Simple enough for a Saturday afternoon. Tasty enough to trick people into thinking it took forever. Just four simple ingredients, and about an hour of your time and you’ll be bringing the tastiest treat to any holiday party. I made these truffles last year for a Christmas party, and I honestly cannot remember where I got the recipe. I know it was a word-of-mouth thing, though I am sure there are similar recipes out there. When I first made these I just winged it on the amount of each ingredient I used, and got the truffles to the right consistency by trial and error. This year, I kept track of what worked so I could share it with you!

 

 

Ingredients

2 cups milk chocolate chips

30 chocolate sandwich cookies, like Oreos

8 oz. of cream cheese, softened to room temperature

holiday sprinkles (optional)

Makes about 18-20 truffles

What to do:

Step 1: Use your hands to crush cookies into pebble-sized piece in a mixing bowl.

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Step 2: Use a wooden spoon to mix in the softened cream cheese.

The cookie/cream cheese mixture in step 2.

The cookie/cream cheese mixture in step 2.

Step 3: Form the cookie/cream cheese mixture into ping-pong-sized balls and put them on wax paper on a cookie sheet. Place this in the freezer for 15-20 minutes, or until the balls set up.

Step 4: Fill the bottom of a saucepan with 1-2 inches of water. Put the chocolate chips into a bowl. Nest the bowl in the saucepan. Put the saucepan on the stove over medium heat and the steam will smoothly melt the chocolate chips in the nested bowl. Stir the chocolate chips frequently as they melt.

Instead of using the microwave or a lone saucepan when melting chocolate chips, I nest a large cereal bowl into a small saucepan that has about 1-2 inches of water in it. This way, the steam from the water melts the chocolate chips above, making for a much smoother final product.

Instead of using the microwave or a lone saucepan when melting chocolate chips, I nest a large cereal bowl into a small saucepan that has about 1-2 inches of water in it. This way, the steam from the water melts the chocolate chips above, making for a much smoother final product.

Step 5: Once the chocolate chips are melted smooth, use a spoon to quickly roll the cookie/cream cheese balls in the chocolate one at a time. Place each back on the wax paper cookie sheet.

Step 6: When finished, sprinkle with holiday sprinkles.

Step 7: Put the truffles in the refrigerator for at least 35 minutes so the chocolate can harden.

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WARNING: YOU MIGHT GET MESSY DURING THIS PROCESS!!

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