Sweet Mouthfuls: Boccone Dolce

boccone dolce (sweet mouthfuls)

Sara St. Clair baked this delicious dessert and I begged the recipe.  It won a first prize for her and won the raves of all her friends. It needs to set for 8 hours, so plan ahead.

meringues

Line a cookie sheet with 3 ½ inch circles of waxed paper.  You will need a total of 20.  Preheat oven to 250˚. Beat:

4 egg whites, room temperature

pinch of salt

¼ teaspoon cream of tartar

until stiff.  Gradually beat in:

1 cup granulated sugar

Continue beating until meringue is stiff and glossy.  Spread meringue over waxed paper circle about ½ inch thick.  Bake 40-45 minutes until meringue is pale and golden, but still pliable.  Remove from oven and carefully peel waxed paper from bottom of meringues.  Cool on racks.

chocolate filling

In double boiler or microwave, melt:

6 ounces semi-sweet chocolate chips

3 tablespoons water

and spread over 10 of the cooled meringues.

whipped cream

Whip:   3 cups whipping cream

until stiff and gradually add:

⅓ cup granulated sugar

Continue to beat until very stiff. Spread ¾ inch layer of whipped cream on top of each chocolate topped meringue.  Top with a layer of:

sliced strawberries (1 pint total)

Place a plain meringue on top of the berries.  Frost the top and sides with whipped cream.  Place in refrigerator for 8 hours or overnight.  Makes 10.

I made a mini version of these this weekend.  I have some leftover meringue shells (vacherin) and I filled them with ice cream and topped them with strawberries and hot fudge sauce.  

We are all holding our breath, hoping that Lucy's date will be a winner.  How can she .find so many losers?  Dirk is single, employed and no obvious addictions...could this finally be Mr. Right?  They are headed to the strawberry festival dance.  Lucy looks like a strong contender for Strawberry Princess in her cotton rose print with  removable shawl.

Lemon Meringue Pie

This yummy pie was our Father's Day treat this weekend. We ate it all before I ever thought of taking a photo.

lemon meringue pie

A slice of lemon pie on a hot day…what a perfect combination!

 9-inch baked pie shell

filling

1¼ cups granulated sugar

6 tablespoons cornstarch

¼ teaspoon salt

Combine sugar, cornstarch and salt; gradually stir in milk and cook over moderate, stirring constantly. Heat until thick and clear.

2 cups milk

Stir in egg yolks and cook about 5 minutes, stirring constantly. Temper the yolks by adding a little of the hot mixture and warming them slowly, so they don't scramble when added to the hot filling.

3 egg yolks

Add lemon juice, rind and butter.

½ cup lemon juice

1 tablespoon grated lemon rind

1 teaspoon lemon oil

2 tablespoons butter

Pour into cooled, baked pie shell. Add meringue topping while still warm.

meringue

3 egg whites

6 tablespoons granulated sugar

1 teaspoon lemon juice

Cover filling with meringue made by beating egg whites until stiff, slowly adding sugar and lemon juice. Completely seal edges and bake at 425° about 5 minutes until lightly browned. Refrigerate.

variation: lemon baked alaska

Additional ingredient:  2 pints of vanilla ice cream, slightly softened

Layer 1 pint of vanilla ice cream one half of the cooled filling into a baked deep dish pie shell. Freeze.  Top with 1 pint of vanilla ice cream and one half of the cooled filling. Freeze. This can be kept in freezer for up to a week.  Top with meringue and seal the edges to the crust.  Brown under the broiled and serve immediately.

Annette is looking lovely as pie in her yellow cotton ensemble.

Dr. Pepper Cherry Chocolate Cake

I don't even like Dr. Pepper, but this cake, of my own invention, is just plain delicious.
Dr. Pepper Cherry Chocolate Pound Cake
14.5 ounce can pitted red tart cherries
Drain, reserve juice and set aside.
In the microwave, melt:

6 ounces semi-sweet chocolate bits
Stir until smooth and add:
16 ounces Hershey Chocolate Syrup (in the can)
Set aside.
Beat:
1 cup (2 sticks) butter
2 cups granulated sugar
3 tablespoons buttermilk powder
Cream together for about 5 minutes, then add eggs one at a time, beating after each addition.
4 large eggs
Stir in:
chocolate syrup combo
Add:
3 cups flour
then add:
1/2 cup reserved cherry juice
1/2 cup Dr. Pepper cherry dessert topper
combine and stir in:
drained tart cherries

Bake in a greased 12-cup Bundt pan at 325 degrees for 90 minutes.  It will puff up as it bakes, but sink down as it cools.  Allow to cool 10 minutes and remove from pan and finish cooling on rack.

Dr. Pepper Frosting
1/4 cup (1/2 stick) butter
1 teaspoon vanilla
1/2 cup Dr. Pepper cherry dessert topper
1/4 cup cream
3 cups confectioners' sugar
Beat until smooth.  It will have the consistency of a very thin frosting.  If you need this to be firmer, just add another cup of confectioners' sugar.  Spread over the cooled cake.
I like the thin frosting, but it is not very portable, as it never hardens.

Unlike cell phones, computers and navigation systems, Dr. Pepper was actually around in the 1960's.  Guess which member of the Barbie Nation is a BIG fan of Dr. Pepper? Our little Gidget! She looks great in her cotton print dress that was just made to match her favorite cake.

Almost Avalyn's Chocolate Pie

After posting the tribute to Chocolate Pie Betty on Texas Jot, everyone is wishing they had her famous secret pie recipe.  This is NOT the same recipe, but it is close enough to give you an idea of what you are missing.  Avalyn's pie called for a meringue topping, but this pie is topped with whipped cream.  You could always substitute the meringue is  you wanted to experience something closer to the real McCoy.
9-inch pie crust, cooled and set aside

2 cups whole milk
3 large eggs
Stir until blended and the eggs are well beaten. Set aside.
In a saucepan, combine:
1 cup granulated sugar
1/3 cup coco powder
1/2 cup flour
pinch of salt
Ad milk/egg mixture to dry ingredients until combined.  (Lumps will stir out as the mixture heats. Cook over medium heat until very thick.  Remove from heat and add:
1 tablespoon vanilla
2 tablespoons butter
Stir until smooth and pour into cooled 9-inch pie shell. Refrigerate.  When chilled, topped with whipped cream.

Lucy's mean cat, Ethel had to go to the vet today...too many hairballs...so Lucy is taking advantage of the day and running her errands.  Since it is summer time, she has a three month vacation from coaching, but she needs the money so she will be giving private swimming lessons.  Let's hope she can pay off some of her credit cards before she loads them up with back-to-school shopping.

Contest: Moist White Cupcake Recipe

I have wonderful recipes for very moist chocolate and yellow cupcakes, but I have yet to discover or develop a truly moist white batter.  My husband has been taste-testing recipes, but the only ones to pass muster are not pure white.  It is amazing how many folks think white and yellow cake are synonymous.
I will be baking white cupcakes until a winner is found or until YOU send me a recipe I love and then you will be a winner.  Of course, taste and moistness is purely subjective on my part (and hubby's) but if you can please both of us, I'll send you a prize...maybe one of my cookbooks or maybe one of my reversible aprons from Etsy.
The rules are:  it doesn't have to be your original recipe and it can't be made with a cake mix.  I'm looking for almost damp moistness and no dry crumbs. 
I am hitting the kitchen hard and heavy this week to conquer the white cupcake.  If you beat me to it, you will be a winner!

Black Forest Push-Up Pop Cakes: Quite a Catch

Lucy did much better than I this weekend in the fishing department. Basically I just exercised my arms while casting against the wind. Lucy actually landed one, not to mention how adorable she looked in her overalls and red checked shirt.
I, however, triumphed in the kitchen with my Black Forest Push-Up Cakes. This is more an assembly process than a recipe.
Mix:
1/3 cup simple syrup  (pg. 205 in Chocolate Crimes)
1 teaspoon cherry brandy
Put into squeeze bottle and set aside.

chocolate pound cake  (pg. 156 in Chocolate Crimes)
Cut cake circles (about 1/2-inch thick) using a round cutter that will fit inside the push up pops.

2 cans premium cherry pie filling
Place in open ended piping bag. Using a piping bag keeps the sides cleaner than using a spoon.

1 cup stabilized whipped cream  (pg. 206 in Chocolate Crimes)
Place in piping bag with star tip.

Insert plungers into a Styrofoam base to hold upright.  (I have an acrylic stand on order from Sugarcraft.)

Start with a circle of cake, add a squeeze of brandy syrup, a layer of cherries (about 4) then whipped cream.  Continue layering until tube is completely full. (The ones in the picture are not full enough...right to the top, as the cap is domed.  Add caps to pops and refrigerate or freeze.  If you don't have these pops, you can make this dessert in individual glass dishes. Here is my leftover version in a plastic storage container.

Memorial Weekend Bonus Recipe: Escalloped Apples

If a pork tenderloin or babyback ribs are on your menu this weekend, you must try these delicious apples.  They are a great sidedish with pork.  They can be cooked ahead of time and served hot or cold. I will just warn you that this tastes just like apple pie without the crust.  You could even puts this on vanilla ice cream and serve as dessert.

Escalloped Apples

8 pink lady apples, peeled and sliced
Combine the following and pour over apples.
1/4 cup melted butter
1/4 cup water
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup flour
Stir until coated and bake at 350 degrees for 45 minutes in a covered dish.  Serve immediately or refrigerate.  They can also be re-heated. This makes about 4 cups of apples...8, 1/2 cup servings.