Desserts

Desserts

Chocolate Shake

1 1/4 cups chocolate ice cream
1/4 cup chocolate syrup
1/2 cup chocolate pudding
1 pint milk
1-4 Hershey's chocolate kisses

Put all ingredients in a blender & blend until smooth

Before serving, garnish with a Hershey's Kiss with a toothpick in the bottom.

934 calories, 42.8g of fat. Might be a bit much for one person, but you can always make less :-)

Simple, easy Dessert Pizza

All you need is a boxed pound cake mix and whatever it calls for. (Sometimes that's an egg or milk, but sometimes it's just water.)

Then you need some yummy cream cheese frosting. You can use your own recipe or buy the stuff that comes in cardboard cans in the cake mix aisle. I go the easy way.

Make the pound cake mix according to the package directions. (You'll have enough left over for another pizza or a tiny loaf cake.) Pour it about a scant quarter or eighth inch thick onto a deep (not deep-dish) pizza pan that's been greased (I use a butter wrapper first and then cover it with extra light olive oil. You can't taste olives. Honest.) and floured. I use a glass pizza pan but they're hard to find. Bake the pizza cake foundation until it starts to turn golden and a toothpick inserted in the center comes out clean. (They don't make toothpicks like they used to. If your toothpick has a burr that pulls out some cake, make sure it's cooked.)

Cool the cake foundation for your pizza right in the pan. When it's cool, slather the cream cheese frosting on it. Try to be neat and leave a clean edge of cake around the outside.

You can cover this pizza with any kind of fruit you'd like. I love to alternate rows of strawberries and kiwi fruit. I make a little flower of sliced strawberries in the center. Slice all the fruit at least in half - even grapes and cherries. They stay better that way. Runaway grapes can be a nuisance. Well, you can tuck blueberries deep into the frosting to keep them put.

You can use canned fruit if you drain it well. Peach slices look really pretty and you can make a pinwheel of them.

Cut it with a knife and scoop it out with a pie server. Serve it with a fork 'cause the cake doesn't hold up as well as pizza dough. ;-)

Hope you enjoy yours as much as I enjoy mine. It makes a pretty dessert for a party, too.

Berrymisù

Raspberries replace the coffee flavor in a refreshing and fruity take on tiramisù. This simple recipe can be prepared a day ahead.

1 12-ounce package frozen unsweetened raspberries, thawed

12 ounces cream cheese, room temperature

1 1/2 cups sugar

2 cups chilled whipping cream

1 cup water

1/2 cup fresh lemon juice

40 (about) Champagne biscuits (crisp ladyfinger-style cookies; from two 3.5-ounce packages)

Fresh raspberries

Fresh mint sprigs (optional)

Puree thawed raspberries in processor until smooth. Strain into medium bowl, pressing on solids to extract as much liquid as possible. Discard seeds in strainer. Using electric mixer, beat cream cheese and 1/2 cup sugar in large bowl until smooth. Beat chilled whipping cream in another large bowl until peaks form. Gently fold whipped cream into cream cheese mixture. Add pureed raspberries and fold just until combined.

Bring remaining 1 cup sugar, 1 cup water and lemon juice to boil in small saucepan, stirring frequently. Cool slightly. Dip 1 biscuit briefly into lemon syrup, turning to coat. Place flat side up in bottom of 12-cup trifle dish. Repeat with enough biscuits to cover bottom of trifle dish, trimming biscuits to fit if necessary. Spread 1/3 of raspberry-cream cheese mixture over biscuits in trifle dish. Dip more biscuits into lemon syrup and arrange atop raspberry-cream cheese mixture in dish, covering completely and trimming to fit if necessary. Repeat layering with more raspberry-cream cheese mixture, then biscuits; top with remaining raspberry-cream cheese mixture.

Cover and refrigerate until set, at least 3 hours and up to 1 day. Garnish with fresh raspberries and with fresh mint sprigs, if desired.

Lemon Curd & Mascarpone Tarts

Individual sized pie shells
Lemon Curd (either home made or from the jar)
Mascarpone

Add one to two teaspoons of lemon curd to each pie shell. Put two teaspoons of mascarpone per pieshell into a small bowl and whip it so it becomes smooth and creamy. Top each tart with the mascarpone, about two teaspoons per tart.

Enjoy!

This can also be made with honey instead of lemon curd, but in this case blend the honey and mascarpone in a separate bowl and then fill the tarts with the mixture.

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