Almond Orange Cannoli Dip

 

Ingredients

• 15 ounces Ricotta cheese drained if needed
• 8 ouncesr Mascarpone cheese
• 1 1/2 cups powdered sugar
• 1 Tablespoon fresh orange juice
• 1 teaspoon fresh orange zest
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon orange extract (optional)
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup mini chocolate chips
• Topping (optional): Sliced almonds and/or fresh orange zest

Serving Suggestions:

• apple slices 
• graham crackers
• cannoli chips
• vanilla wafers
• ice cream cones broken into pieces

Instructions

1. Place ricotta, mascarpone, and powdered sugar in large mixing bowl. Mix with an electric mixer or stand mixer until smooth and well combined.

2. Mix in orange juice, orange zest, vanilla, almond extract, cinnamon, and salt until well combined. Stir in mini chocolate chips.

3. Top with sliced almonds and/or orange zest and serve immediately or cover and refrigerate until ready to serve. 

Pumpkin Spiced Cream Cheese

Ingredients

1 package (8 oz) 1/3-less-fat cream cheese, softened
1/2 cup canned pumpkin (not pumpkin pie mix)
3 tablespoons packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla

Directions

In large bowl, beat ingredients with electric mixer on medium speed until well combined. Pour spread into serving dish. Cover; refrigerate at least 1 hour to blend flavors

Peach Tarte Tatin (Modified)

It's peach-picking season here in St.Louis and the kids and I picked 20 lbs in early August. This is one recipe where we put them to good use!

INGREDIENTS
6 tablespoons butter
4 peaches, pit removed, sliced
2 teaspoons vanilla
1/3 cup sugar
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1 Pie Crust (or Pastry dough)

DIRECTIONS
1) Preheat oven to 375.

2) Heat a small saucepan or skillet, add butter unitl melted. then add sugar, vanilla, lemon, salt and stir until combined. sugar should dissolve nicely.

3) Layer the peach pieces in a circle in the pie crust, working from the outside in then pour sugar mixture over the peaches.

4) Place in oven, cook for 30 minutes until it's bubbling in the middle and the crust is golden brown. Let sit for 5 to 10 minutes.

Adapted from www.sassyeats.com

Chocolate Cherry Chip Ice Cream

Ingredients

3/4 cup cocoa powder
1/2 cup granulated sugar
1/3 cup packed dark brown sugar
pinch salt
1 cup whole milk
2 cups heavy cream
1/2 tablespoon pure vanilla extract

1/2 c Black Cherries, chopped (I used a bag of frozen, black cherries that were already pitted)

1 Hershey Chocolate bar, chopped

Instructions

In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. Stir in the heavy cream and vanilla. Pour the mixture into the ice cream maker and let mix until thickened, about 15 to 20 minutes. I added the cherries and chocolate chips with about 5 minutes left. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 

Notes

Adapted from https://www.cuisinart.com/recipes/desserts/6006.html

Southern Pralines

Southern Pralines

Ingredients

1 c Sugar

1c Brown Sugar

1/2 c Cream

4 Tbsp Butter, cubed

1-1/2 c Pecans, chopped

Directions

1) Line cookie sheet with aluminum. Spray with Cooking spray. 

2) Melt sugars and cream in pot on medium heat. Once all of the sugar is dissolved, use a candy thermometer and heat until mixture reaches 240°.

3) Once heated, remove from heat and drop in cubed butter. Let sit for one minute then stir. Add pecans.  If mixture hardens too fast, add hot water at a rate of 1 tablespoon at a time. 

4) Drop spoonfuls onto foil-lines cookie sheet for 20-30 minutes or until cool

Zucchini Bread

Ingredients

• 3 C. Flour (I substituted Whole Wheat Flour)
• 1 t. Salt
• 1 t. Baking Soda
• 1 t. Baking Powder
• 1 T. Cinnamon
• 3 eggs
• 1 C. Canola or Vegetable Oil (I substituted Coconut Oil)
• 2¼ C. Sugar
• 1 T. Vanilla
• 3 1/2 C. Zucchini, grated (I shredded it and it was fine.) 
• *1/4 c Flax Seed (I added this although the original recipe didn't call for it.) 

Instructions

1. Grease and flour two 8x4" loaf pans. Preheat oven to 325 degrees.
2. Sift together the flour, salt, baking powder, soda, and cinnamon in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl.
4. Add the dry ingredients to the mixture, and stir until just combined. Add the zucchini and mix in until well distributed.
5. Divide batter between prepared pans.
6. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow to cool in pan for 10 minutes. Run a butter knife around the edges remove the bread from pan.