Monday, July 28, 2014

Secret Recipe Club: Single Serving Deep Dish Chocolate Chip Cookie




Apparently all you ever see here is Secret Recipe Club posts now... so here with go with another Reveal Day!  I promise that I have a delicious Sangria recipe to share with you soon and I've been cooking up a storm this weekend too, so hopefully will get some other posts up here.  But for now, let me introduce The Spiffy Cookie!  We were assigned Erin's blog this month for SRC and let me tell you, her blog is awesome and filled with amazing recipes. 

Well, how could I not make a cookie recipe from a blog called The Spiffy Cookie?!  Erin also has a cute series called "Single Serving Sunday" and since I'm trying to be "good" with not eating too much sugar, I thought a single serving cookie would be the way to go. Though I'm sure my coworkers would have gladly eaten any cookies had I brought some in to work.  This cookie really doesn't disappoint. It is decadent and will definitely satisfy any chocolate chip cookie cravings you might have.  In fact, I kind of wish that I had someone to share it with, just so I wasn't the only one to enjoy it!


Single Serving Deep Dish Chocolate Chip Cookie

From The Spiffy Cookie

2 tablespoon unsalted butter (I used coconut oil)
2 tablespoon packed of dark brown sugar
1 tablespoon sugar
Pinch salt
1/4 teaspoon vanilla extract
1 egg yolk
1/4 teaspoon of baking soda
1/4 cup all-purpose flour
3 heaping tablespoons semisweet chocolate chips
Ice cream, for topping (not really optional LOL)


Preheat oven to 375F. Have a 6 ounce ceramic ramekin ready.

In a medium microwavable bowl, melt the butter. Vigorously whisk in both sugars and vanilla for at least 1 minute (make sure you whisk hard, you want the sugar crystals to melt!) Whisk in the yolk until blended. Whisk in salt, baking soda, and flour until combined.

Fold in the chocolate chips and using s spatula scrape the batter into the ramekin.

Bake for 15-18 minutes or until the top is firm and brown (the inside will still be slightly gooey). Let cool for a few minutes then serve topped with ice cream.

Friday, July 4, 2014

Summer Berry Trifle


Today is my 57th birthday so obvisously I am the mother of the K and K team.  Over the years, my favorite birthday treats were Angel Food cake with strawberries and Grandmom's Icing or Grandmom's cream puffs made with custard inside. So today for my birthday, I wanted to share this Summer Berry Trifle that combines some of the best of both desserts.  This also is a beautiful dessert to celebrate the 4th of July with the combination of the red, white and blue.  It is super easy to make so you still have time to whip one up for your celebration today.

Happy 4th of July to all of our followers and remember the fireworks are really celebrating my birthday (that is what I was told growing up by my family)!

Summer Berry Trifle

Recipe from the Compliments Foods Inspired Summer 2104

3 tbsp custard powder (I love Bird’s) * I added a couple of more tbsp to thicken faster                    
¼ cup + 1tbsp sugar, divided
2 ½ cups skim milk
¾ cup fat-free vanilla yogurt
1 tsp vanilla extract
2 cups sliced strawberries
Angel Food cake cut into cubes (I used a store bought one for easy prep)
2 tbsp orange-flavored Liqueur (I did not have any so I left it out)
1 cup each of blueberries, raspberries, and blackberries
½ cup sliced almonds (I forgot to put them n mind, oops)
¾ cup whipping cream (I used Cool Whip as it was faster)

In a medium saucepan, stir together the custard powder and ¼ cup sugar.  Slowly add milk, whisking to prevent lumps.  Bring to a boil over medium heat, stirring frequently.

Transfer the custard to a heatproof bowl and set it in a larger bowl of ice, stirring occasionally until completely cooled, about 10 minutes.  Mix in the yogurt and vanilla.

To assemble the trifle, spread ½ cup of the custard in the bottom of a 3 to 4 cup or liter glass bowl (I used an actual trifle bowl).  Stand some of the sliced strawberries in a ring against the sides of the bowl.  Add half of the cake cubes and dizzle1 tbsp of liqueur over the cake.  Add half the berries and half of the remaining custard.  Repeat layers.  Recipe can be made ahead up to this point.  Cover and chill in the refrigerator over night if wanted. 

To finish before serving, lightly toast almonds in a skillet over medium heat until golden.  Cool to room temperature.  Using an electric mixer, whipping cream to stiff peaks, gradually beating in remaining sugar.  Spread the whipping cream over top of the trifle and sprinkle with the toasted almonds and serve.


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