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Valentine’s Day

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Chicken Soup with Heart

Chicken Soup with Heart | afoodieaffair.com

It’s pretty cold here this Valentine’s Day (minus 8 degrees this am)… so I decided to make a quick Chicken Soup. Chicken Soup is pretty popular in this house. I wanted it to be festive, so I recently saw a neat idea of cooking some lasagna noodles and with tiny heart shaped cookie cutters, cut heart shaped noodles out and dropped them in the soup. What a neat idea and it looked so nice…and perfect for Valentine’s Day…Chicken Soup with Heart!

As always I take the short cut to making the soup, cooking some boneless chicken breasts in some chicken broth. This time I had some precut sliced of carrots I use for stir fry, so I chopped them a bit and put them in the soup. I added some celery, half an onion , finely minced, and some peas. One of my favorite restaurants, Francesco’s in Hartford, CT, has the best chicken rice soup, and I swear the peas in it give it a unique flair. I removed the cooked chicken breasts, diced up, and put back into the soup. I also added a little granulated low sodium chicken bullion…it has a different balance of chicken flavor than the broth does.

Chicken Soup with Heart | afoodieaffair.com

After a very short time, you have the most delicious soup. Soup doesn’t have to be complicated to taste good. As a matter of fact, I much prefer the flavor of the shortcut recipe to the chicken with the bones recipe.

Try this any day for a special twist on chicken noodle soup. Your kids will love it, your sweetie, or just about anyone who tastes it will LOVE it!

Chicken Soup with Heart | afoodieaffair.com

 

Chicken Soup with Heart
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Ingredients
  • 3 Chicken Breast Halves
  • 3 carrots, peeled and sliced or diced
  • 3 stalks celery, sliced or diced
  • half of a medium onion, diced
  • 1/2 to 1 cup green peas, fresh or frozen
  • 3 – 15 oz cans chicken broth
  • 3 cups water
  • 2 Tbsp low sodium granulated chicken bullion
  • 2 Tbsp dried parsley
  • salt & pepper
  • Heart shaped noodles cut from cooked lasagna noodles
Instructions
  1. Place chicken breasts in broth, water and bullion in a stock pot.. Add carrots, celery, onion and peas, and cook until chicken is cooked, approx. 15 minutes. Remove chicken, cool and cut or shred into small pieces. Place back into soup. Cook until vegetables are tender. Add cooked noodles just before serving.
  2. Tiny soup noodles can also be added and cooked in the soup.

 

Blog/ Cookies & Bars/ Desserts/ Front Page/ Home Page/ Valentine's Day

Frosted Brownies

Everyone loves Brownies! Especially Frosted Brownies! This is the perfect post for Valentine’s Day. Make these for your significant other…they will love you forever!

Anyone can make these! All you need is a big bowl, big spoon, and an oven. Mix the ingredients, pour into pan and bake! And these are better than any box mix could ever be!

Frosted Brownies | afoodieaffair.com

I added walnuts and espresso powder from the original recipe. I used King Arthur Flour Espresso Powder as I always do, and King Arthur Flour Bensdorp Dutch-Process Cocoa for this recipe. Both can be purchased in my store.

Top with deep, dark rich, creamy chocolate frosting, and you’re in sugar overload heaven!

Make these brownies for your sweetie, and you’ll have the best Valentine’s Day ever!

Frosted Brownies | afoodieaffair.com

Frosted Brownies
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 9
Ingredients
  • Brownies:
  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons Espresso Powder
  • 1/2 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 c. or so chopped walnuts
  • For the Frosting:
  • 1 1/2 tablespoons butter, softened
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1/2 tsp Espresso powder
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk
  • 1/2 cup confectioners sugar
Instructions
  1. Preheat oven to 350°. Grease and flour an 8 inch square pan.
  2. In a large saucepan over medium low heat, melt 1/2 cup butter. Remove from heat and stir in sugar, eggs, and vanilla extract. Hand mix in cocoa, flour, salt, and baking powder until just moistened. Add walnuts. Spread batter into prepared pan.
  3. Bake in preheated oven 25-27 minutes. Allow brownies to cool in pan on wire rack for 2 minutes. Then turn brownies out onto wire rack and allow to cool.
  4. In a small bowl combine butter, cocoa, vanilla, espresso powder, milk, and confectioners sugar. Frost brownies while they cooled.

Source: Sweet Peas Kitchen

 

 

Blog/ Desserts/ Front Page/ Home Page/ Pies & Tarts/ Valentine's Day

Fudge Truffle Pecan Tart

Fudge Truffle Pecan Tart | afoodieaffair.com

Chocolate…what can I say? It’s an addiction! Especially this time of year!

I’ve had this Fudge Truffle Pecan Tart for some time now, and have never got around to making it. I’m not sure why, because it is the easiest thing to make.

And it reminds me of a giant Brownie! Only it’s a little gooier (is that a word?) towards the middle. And who doesn’t love brownies, gooey or not?

Do yourself a favor…make this for your special someone, whether its Valentine’s Day or not. This is super delicious anytime of year!

Fudge Truffle Pecan Tart
Recipe Type: Dessert
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • 2 cups (12 ounces) semisweet chocolate morsels, melted
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup butter, softened
  • 3 large eggs
  • 1 teaspoons vanilla extract
  • 1 cup finely chopped pecans
  • 1/2 cup all-purpose flour
  • 2 teaspoons instant coffee granules
  • Chocolate Tart Shell
Instructions
  1. Beat butter and brown sugar at medium speed with an electric mixer until blended; add eggs, beating well. Stir in melted chocolate, vanilla, pecans, flour and coffee granules. Pour into baked tart shell.
  2. Bake at 375° for 20 minutes. Cool on a wire rack 30 minutes.
  3. Beat whipping cream at high speed until foamy; gradually add sugar, beating until soft peaks form. Stir in remaining 1 teaspoon vanilla. Serve with warm tart.

 

Chocolate Tart Shell
Recipe Type: Dessert
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 1 crust
Ingredients
  • 1-1/4 cups chocolate graham cracker crumbs
  • 1/2 cup butter, melted
Instructions
  1. Combine ingredients; press into bottom of a 11 inch tart pan with removable bottom.
  2. Bake at 350° for 6 minutes. Cool on a wire rack.

 

Beverages/ Blog/ Front Page/ Home Page/ Valentine's Day

Spicy Hot Chocolate

Spicy Hot Chocolate | afoodieaffair.com

When I think of Valentine’s Day, I throw back to my childhood and think of those Red Hot candies. Of course, it just wouldn’t be Valentine’s Day without CHOCOLATE!
Hence, this great recipe for Spicy Hot Chocolate.

Spicy Hot Chocolate | afoodieaffair.com

I was trying to come up with a recipe for a Martini using Dekuyper Hot Damn Hot Cinnamon Schnapps Liqueur. Everything I tried just didn’t taste any good. Then I saw this great recipe from the Dekuyper website, and it clicked…this is perfect for Valentine’s Day! Chocolate and hot cinnamon!

Spicy Hot Chocolate | afoodieaffair.com

The pairing was perfect. It was so delicious I wanted to drink it. If it hadn’t been that it was 9:00 am, I would’ve. I will definitely be making one this evening. It was unbelievably delicious. This is something you could order out as well. And don’t forget the whipped cream! It’s Valentine’s day after all!

Happy Valentine’s Day!

Spicy Hot Chocolate | afoodieaffair.com

Spicy Hot Chocolate
Recipe Type: Beverage
Author: A Foodie Affair
Prep time:
Total time:
Serves: 1
This is perfect for Valentine’s Day, or any day. Warm and comforting.
Ingredients
  • 1 Part DeKuyper® Hot Damn!®
  • 1 Cup Hot Chocolate
  • Splash of Light Cream
  • Whipped Cream
  • Red Hot Cinnamon candies for garnish
Instructions
  1. Fill mug with hot chocolate, DeKuyper® Hot Damn!® and a splash of light Cream or Half and Half cream.
  2. Garnish with whipped cream and cinnamon or Red Hot Cinnamon candies.

 

Breakfast & Brunch/ Cakes/ Desserts/ Valentine's Day

Banana Streusel Cake

Banana Streusel Cake

Banana Streusel Cake

I had this cake on my “to make” list, and decided to make it this morning as I had some bananas that were nearing their end. After all, it is Valentine’s Day!

The only thing I changed, is I added a tablespoon more flour, sugar and butter, and sprinkled a little more cinnamon in the bowl. I love the streusel topping, and wanted a little bit more.

This cake is perfect for breakfast, brunch or anytime really.

HAPPY VALENTINE’S DAY!

Banana Streusel Cake
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 9
Ingredients
  • 7 Tablespoons (3 ounces) unbleached all-purpose flour
  • 7 Tablespoons firmly packed light brown sugar
  • 4 Tablespoons unsalted butter, softened
  • 1/2 teaspoon ground cinnamon
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup mashed ripe banana (about 2 medium)
  • 3 Tablespoons whole milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon distilled white vinegar
  • 8 Tablespoons (4 ounces) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 extra large egg, at room temperature
Instructions
  1. For the streusel,in a medium bowl, mix together the flour, sugar, butter and cinnamon with your fingertips until the mixture forms small crumbs; set aside.
  2. Preheat the oven to 350º F. Grease an 8×8-inch baking pan. Set aside.
  3. For the cake, in a medium bowl whisk together the flour, baking powder, baking soda, and salt; set aside. In a separate bowl stir together the mashed bananas, milk, vanilla and vinegar; set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment (or a hand-held mixer), cream together the butter and sugar on medium-low speed until light and fluffy, about 2-3 minutes. Add the egg and beat until incorporated, scraping down the sides of the bowl. Add the banana mixture (it will look curdled) and beat until combined. Reduce the mixer to the lowest speed, gradually add the flour mixture, mixing just until combined. Spoon the batter into the prepared pan and smooth the surface with an off-set spatula.
  5. Sprinkle the streusel evenly over the batter.
  6. Bake until the cake springs back when gently pressed in the center and a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and cool completely. Store wrapped in plastic or in an airtight container for up to 3 days or freeze for up to 2 weeks. Thaw at room temperature for about 3 hours before serving.

 

Banana Streusel Cake

Banana Streusel Cake

Thanks to The Galley Gourmet for this wonderful recipe!

 

Cookies & Bars/ Desserts/ Valentine's Day

Sugar Cookie “Lips”

Sugar Cookie Lips

Sugar Cookie Lips

I wanted to make some whimsical decorated sugar cookie for Valentines Day. I got the idea of these from Fancy Flours.

They were perfect for the occasion, and were super easy to make. I just frosted and covered with colored sugar.

Sugar Cookie “Lips”
Recipe Type: Cookie
Author: A Foodie Affair
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: many
This is the BEST rolled sugar cookie recipe I’ve ever made! It is so easy to roll out, re-roll, and tastes delicious.
Ingredients
  • 6 c. all-purpose flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 2 c. unsalted butter
  • 2 c. granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
Instructions
  1. Cream sugar and butter until fluffy, about 5 minutes. Add eggs and vanilla. Mix dry ingredients in separate bowl and add to butter mixture. Mix well.
  2. Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Your dough will be chilled and ready to cut and bake with no wait and no added flour! Repeat with scraps after cutting cookies.
  3. Bake at 350 degrees for 8 -10 minutes. Let cool.
Notes

These cookies are perfect for decorating with royal icing as I did in these “lips” cookies.

Lips Cookies

Lips Cookies

 

 

 

Beef/ Desserts/ Valentine's Day

Triple Chocolate Cheesecakes

Triple Chocolate Cheesecake

Triple Chocolate Cheesecake

If you’re a chocoholic, these treats are perfect for you! They have a chocolate crust, chocolate cheesecake filling, and a chocolate ganache topping. Add a glass of milk…heavenly!

Mini Triple Chocolate Cheesecakes
Recipe Type: Dessert
Author: A Foodie Affair
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
Serves: 12 mini
I wanted to make mini chocolate cheesecakes and saw this great recipe from Martha Stewart. These are perfect for your favorite Valentine.
Ingredients
  • 1/2 (9 oz) pkg chocolate wafer cookies
  • 3 Tbsp. unsalted butter, melted
  • 2 bars (8 oz. each) cream cheese, room temperature
  • 3/4 c. sugar
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 c. sour cream
  • 4 oz. semisweet chocolate, melted
  • 1/4 c. heavy cream
  • 1 oz. semisweet chocolate
Instructions
  1. Preheat oven to 325 degrees. Assemble 12 individual silicone baking cups on a jelly roll pan.
  2. In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared cups, and press crumbs firmly and evenly into the bottom. Bake 10 minutes, and set aside.
  3. Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
  4. Spoon filling onto prepared cups. Fill pan with water until water is halfway up the sides of the cups. Bake for 30 min. or until instant read thermometer reads 150 degrees. Take pan out of oven and let cups stand in hot water for 10 minutes. Transfer to baking rack to cool completely. Refrigerate for at least 3 hours.
  5. To prepare Chocolate Ganache, heat 1/4 c. cream in small saucepan on med-low heat. Add semisweet chocolate, and cook until thickened. Cool slightly.
  6. Unmold cheesecakes. Spread ganache in center of cheesecake; let set before serving.
Notes

The recipe calls for blending the cheesecake filling with a food processor. After making, I would prefer to mix with an electric mixer. However, it can be done either way.

If you would like to make one large cheesecake just double the ingredients. I halved the original recipe for these mini versions.

 

Triple Chocolate Cheesecake

Triple Chocolate Cheesecake

Recipe from Martha Stewart

 

Cupcakes, Cupcakes, Cupcakes/ Desserts/ Icings, Frostings & Fillings/ Valentine's Day

Chocolate Cupcakes w/ Strawberry Mousse Filling

Chocolate Cupcakes with Strawberry Mousse Filling

Chocolate Cupcakes with Strawberry Mousse Filling

I wanted to make something special for our Valentine church bake sale. I decided to make a chocolate cupcake with Strawberry White Chocolate Mousse filling and strawberry frosting. I used a basic cake mix for the cupcake. Then I made the white chocolate strawberry mousse from fresh berry puree, and used the left over puree to add to my basic frosting. I didn’t get a chance to try one, but I can tell you the mousse came out unbelievable and so did the frosting. And those are two most important parts, right?

Chocolate Cupcakes w/ Strawberry White Chocolate Mousse Filling
Recipe Type: Dessert
Author: A Foodie Affair
Prep time: 40 mins
Cook time: 45 mins
Total time: 1 hour 25 mins
Serves: 18-24
These cupcakes are the perfect balance of sweetness for a cupcake. The mousse filling is not too sweet, but full of flavor. The frosting is loaded with strawberry flavor.
Ingredients
  • 1 Chocolate boxed cake mix & ingredients called for on box
  • 1-1/2 lbs strawberries
  • 1 Tbsp lemon juice
  • 8 oz. white chocolate, finely chopped
  • 1-1/4 tsp unflavored gelatin
  • 2 c. heavy cream
  • 2 Tbsp confectioners sugar
  • 3 c. confectioners sugar
  • 1/2 c. shortening
  • 1/2- 3/4 c. strawberry puree
  • milk to desired consistency
  • 1 tsp. strawberry extract
Instructions
  1. Prepare boxed cupcakes as directed. Cool.
  2. To make the Strawberry White Chocolate Mousse, clean and hull the strawberries. Quarter and purée the strawberries in a food processor. Then press the purée mixture through a fine sieve into a bowl. You want to end up with 2 cups of purée. Separate the puree in to 2 one cup portions. Stir 1 Tbsp of the lemon juice in to one, and set aside.
  3. Melt white chocolate in a double boiler, or a stainless steel bowl set over simmering water (watch si it doesn’t burn). Stir until smooth, set aside.
  4. Put 1/4 cup of cool water into a small bowl. Sprinkle the gelatin powder over the water and let sit for 5 minutes.
  5. Stir 1/4 cup of the cream and the 2 Tbsp of powdered sugar in a small saucepan, bring to a simmer over medium heat. Add the gelatin mixture and stir until the gelatin has dissolved. Pour into the bowl of melted chocolate, and stir until smooth. Whisk in 1 cup strawberry purée.
  6. Using an electric mixer, whip the remaining 1-3/4 cup of cream. Beat on medium-high speed until medium peaks form. Whisk one third of the whipped cream into the white chocolate mixture. Using a large rubber spatula, gently fold the remaining whipped cream into the mixture. Refrigerate for 1 hour.
  7. To make the frosting, cream the confectioners sugar and the shortening together. Add strawberry puree, extract and small amount of milk and beat on med to med high. Adjust consistency by adding more milk if needed (if mixture is too thin, add more confectioners sugar).

 

Chocolate Cupcakes with Strawberry Mousse Filling

Chocolate Cupcakes with Strawberry Mousse Filling

Desserts/ Icings, Frostings & Fillings/ Valentine's Day

Strawberry White Chocolate Mousse

Strawberry White Chocolate Mousse

Strawberry White Chocolate Mousse

This mousse is so good you can make for a stand alone dessert, or as a filling for cakes or cupcakes. I think I made mention to my husband, if I could fill the tub up with it, I’d dive right in! Delicious!

I did end up fine tuning this recipe a bit quite by accident. I pureed all of the berries. It wasn’t a disaster though, as I wasn’t making for a dessert. And I used the extra strawberry puree for the frosting. I posted the dessert recipe as I found it, and will detail the changes I made on the Chocolate Cupcakes with Strawberry Mousse Filling post.

Strawberry White Chocolate Mousse
Recipe Type: Dessert
Author: A Foodie Affair
Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Serves: 6-8
Light and airy strawberry white chocolate mousse. Perfect for a dessert or cake filling.
Ingredients
  • 1-1/2 pounds of strawberries
  • 2 Tbsp fresh lemon juice, divided
  • 8 oz. white chocolate, finely chopped
  • 1-1/4 tsp. unflavored gelatin (about half a small envelope)
  • 2 c. heavy cream
  • 2 Tbsp powdered (confectioner’s) sugar
Instructions
  1. Clean and hull the strawberries. Starting with about half of the strawberries (3/4 pound), quarter them and purée them in either a blender or food processor. Then press the purée mixture through a fine sieve into a bowl. You want to end up with 1 cup of purée. Stir in 1 Tbsp of the lemon juice and set aside.
  2. With the remaining 3/4 pound or so of berries, slice as many as to fill up 2 cups, and set aside.
  3. Melt white chocolate in a double boiler, or a stainless steel bowl set over simmering water Stir until smooth, set aside.
  4. Put 1/4 cup of cool water into a small bowl. Sprinkle the gelatin powder over the water and let sit for 5 minutes.
  5. Stir 1/4 cup of the cream and the 2 Tbsp of powdered sugar in a small saucepan, bring to a simmer over medium heat. Add the gelatin mixture and stir until the gelatin has dissolved. Pour into the bowl of melted chocolate, and stir until smooth. Whisk in 3/4 cup of the strawberry purée. Reserve the remaining 1/4 cup of purée.
  6. Using an electric mixer, whip the remaining 1-3/4 cup of cream. Beat on medium-high speed until medium peaks form. Whisk one third of the whipped cream into the white chocolate mixture. Using a large rubber spatula, gently fold the remaining whipped cream into the mixture. Refrigerate for 1 hour.
  7. Stir the remaining 1 Tbsp of lemon juice into the reserved sliced berries. Fold the sliced berries into the mousse. Spoon mousse into serving cups and refrigerate for at least another hour, preferably several hours, or even over night (cover with plastic wrap).

 

Strawberry White Chocolate Mousse

Strawberry White Chocolate Mousse

Adapted from Simply Recipes

Cupcakes, Cupcakes, Cupcakes/ Desserts/ Icings, Frostings & Fillings/ Valentine's Day

Chocolate Raspberry Cupcakes

These cupcakes have just the right sweetness. I just used a plain boxed Devils Food cake mix. Then I put a raspberry filling made with marshmallow fluff, fresh raspberry puree, and topped with a raspberry whipped cream.

As I was making the raspberry filling, I thought, “this would be a perfect filling for cakes as well. Its based with the same ingredients as in my recipe and has a wonderful tart raspberry flavor. And either one of these would be great for Valentine’s Day!

Chocolate Raspberry Cupcake

Chocolate Raspberry Cupcake

Chocolate Raspberry Cupcake

 

Chocolate Cake:

1 – Devil’s Food Cake Mix & ingredients on box


Raspberry Marshmallow Filling:

1/2 c. marshmallow cream
1/4 c. raspberry puree (1 small container fresh raspberries, 3-4 Tbsp sugar & 1/2 tsp fresh lime or bottled lime juice)
1 c. powdered sugar


Raspberry Whipped Cream:

1 pint whipping cream
2-3 tsp. flavored raspberry gelatin
1 c. powdered sugar

Preheat oven to 350 degrees and line pans with cupcake liners.
In a large bowl, combine cake mix ingredients, and mix as directed on box.Fill cupcake liners 3/4 full and bake time directed on box for cupcakes.
To make raspberry marshmallow filling: In a small saucepan, add raspberries, sugar and lime juice. Cook on medium until softened and mushy (about 3-5 minutes). Strain through a fine strainer (use a rubber spatula to help get some of the pulp through) until just mostly seeds remain in the strainer. Let mixture cool. Combine puree, marshmallow fluff and confectioners sugar in mixer bowl and beat until fully incorporated.
To make raspberry whipped cream,  beat whipped cream until stiff peaks form.  Stir in gelatin and powdered sugar until desired taste is reached.
When cupcakes are cooled, cut a cone shaped hole out of the tops and fill with marshmallow filling.
Just before serving pipe whipped cream on top and top with mini marshmallows and sprinkles.
Note: I put a little more confectioners sugar than directed, and melted the gelatin in a little water before adding to the whipped cream mixture.

 

Recipe adapted from: Your Cup of Cake

 

 

 

 

 

Breakfast & Brunch/ Holiday/ Valentine's Day

Valentine’s Day Cherry Almond Scones

Today, I decided to make scones and thought it would be nice to make them in a heart shape. Normally I pat the dough into a 8 or 9 inch circle and cut into wedges. This time i rolled to a 3/4 inch thick circle and cut heart shapes out. I put a dab of cherry preserves in the middle and drizzled with almond icing.

Valentines Day Scones

Valentine’s Day Cherry Almond Scones

2 c. flour
1/2 c. plus 1 tsp. sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 Tbsp (1 stick) unsalted butter, frozen
1 pkg (6 oz) or approx. 1 cup dried cherries
1/2 c. sour cream
1 large egg
1/2 tsp almond extract
cherry preserves

Icing:
1 c. confectioners sugar
1/4 tsp almond extract
water to consistency desired

Preheat oven to 400° F. In medium bowl, mix flour, 1/2 c. sugar, baking powder, baking soda & salt. Grate butter in to flour mixture on large holes of a box grater. Use your fingers to work in the butter, then stir in the dried fruit. In a small bowl, whisk sour cream, egg & extract together until smooth. Using fork, stir sour cream mixture in to flour mixture until large clumps form. Use your hands to press dough against bowl. Put into fridge for out 10 minutes to chill. Place on lightly floured surface & pat in to a 8″ circle, about 3/4″ thick. Use a heart shape cookie cutter and cut into heart shapes. Put a small dab of cherry preserves in the middle. Sprinkle with 1 tsp sugar.  Place on parchment lined cookie sheet & bake for 15-17 minutes. Cool 5 minutes & serve warm or room temperature. Drizzle with icing.

Christmas/ Desserts/ Easter/ Holiday/ My Lemon Obsession/ New Year's/ Thanksgiving/ Valentine's Day

Well, I Made It Through Christmas, But Not Without Making Tyler Florence’s Berry Trifle…

Berry Trifle

Berry Trifle

I first heard of this recipe on a Tyler’s Ultimate show I Tivo’d and it sounded great for holiday time. I cooked a boxed lemon pie filling on the stove (the type generally used for lemon meringue pie filling),  instead of the lemon curd.

Berry Trifle

Berries:
1 pint blueberries
1 pint strawberries, hulled and cut into thick slices
2 pint raspberries
1 lemon, juiced
1/4 cup sugar
1 1/2 teaspoons cornstarch

Lemon Cream:
1 quart whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
1 (11-ounce) jar lemon curd
1 store bought pound cake, sliced 1/2-inch thick

Directions

Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.

Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take
the berries off the heat and let cool; the mixture should thicken up as is cools.

In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.

To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream.

Cover and refrigerate until ready to serve.

Verdict:
Surprisingly fresh & tart taste of the berry mixture, great whipped cream and lemon layer, very good overall.