Ummmm cheesecake – everyone’s favorite. But getting it to come out is another matter. Do you use a water bath or not? How do you prevent it from cracking? Or do you just give up and buy one? What if you could make a great cheesecake and not have to worry about the baking part? We’re not talking about just any cheesecake, but rocky road with chocolate, salted peanuts and marshmallows finished with a gravel top of peanuts and chocolate and caramel sauce? Now there’s no reason not to make one. Oh, and you can tell everyone you baked this perfect cheesecake and soak in all the compliments. No one will know this was a no bake cheesecake except you and me!! And I’m not tellin’!! Continue reading
I honestly don’t remember when I came up with this Snicker-ama Tart, but I was sure happy I did. It has several steps but half have to be done the day or several days before if desired. it is the perfect dessert for a summer celebration when you don’t want to turn those ovens on.
My book, “European Tarts, Divinely Doable Desserts with Little or No Baking” is based on tarts made in 9″ or 11″ quiche pans with removable bottoms. While of the same general idea, this is a deep dish tart that is as easy as it is spectacular. Even the piped topping is as simple as it is pretty. Remember, I’m the one with no talent with a piping bag so it has to be easy! Continue reading
With local peach season just about here, the Peachy Keen Mascarpone Parfait is just the thing to finish off a summer meal. This easy to prepare dessert can be assembled the day before. Just cover the glass with film.
The riper the peaches the less time they will need to be blanched. If you can get cling free peaches, it will make separating the flesh from the stone so much easier leaving a better looking peach half.
The amaretti cookies are an Italian specialty. They are highlighted with bitter almond which is one of my favorite tastes.
Mascarpone is a semi-soft, creamy, Italian cheese that comes in a tub. It can be found in the specialty cheese case of grocery stores or in specialty cheese shops. Cream cheese is sometimes substituted for this cheese but it does not have the same consistency or taste.
40% or heavy whipping cream is used for its higher fat content than regular whipping cream. As such it holds the water in suspension and the cream will not leak liquid when whipped. It is also more dense when whipped.
Parfait glasses are usually stemmed and can be various shapes. However, any glass will do. Continue reading