dessert

Almond Torte
by

Almond Torte

 

“The Best I Ever Made”

Hi Friends,  It has been a long time since I posted on Tidbits of Joy.  I took a new job as office manager for Pinnacle Endodontics, Dr. Cameron Howard last year.  Now that it is up and running I can scale back on the days I work.  So, I am hoping to get back to posting and hearing from you.

This is a simple but elegant Torte that my friend Marcy Howard made a lot this past Holiday Season.  The great thing is the recipe makes two so one to serve now and one to freeze.  Are you surprised that I like this?   I am making it today to take to our small group “Retreat” next weekend.  We all bring a meal and I am doing homemade lasagna, which I already made and put in the freezer, a chopped salad and this yummy Almond Torte.  I like to serve this Torte with whipped cream and berries.  I hope you will try it and let me know what you think.  

The credit for this Torte goes to Anna Lee’s Kitchen in Roswell, Georgia.  Her restaurant is known for cooking classes and wonderful lunches.  Over the years I have attended many classes and have acquired a lot of great recipes that I serve over and over. 

Happy 2016 and whatever you cook “It will be the best you ever made”.

Break eggs one at a time in separate bowl before adding to mixing bowl.
Break eggs one at a time in separate bowl before adding to mixing bowl.
Ready for oven all sprinkled with sugar and almonds
Ready for oven all sprinkled with sugar and almonds
Right out of oven
Right out of oven… We like it brown but you can cover with foil the last 5 to 7 minutes to prevent browning.
 

Almond Tart

Buttery almond flavored tart
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Servings: 8
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 1 pound unsalted butter (4 sticks)
  • 4 teaspoons vanilla
  • 4 cups plain flour
  • 4 cups sugar plus 2 tablespoons
  • 1/2 teaspoon salt
  • 1/2 cup sliced almonds

Method
 

  1. Grease and flour two 10" spring form or tart pans
    2. Tip: cut parchment paper to fit in bottom
  2. Preheat oven to 350 degrees
  3. Mix butter, eggs, almond extract and vanilla extract
    4. Tip: Break eggs one at a time into separate bowl before adding to butter. This will help to pick out eggs shells if you get any.
  4. Add flour and sugar to moist ingredients stir together
  5. Pour into prepared pans and smooth
  6. Sprinkle with sugar ( 1 tablespoon per tart) and sliced almonds (1/4 cup per tart)
  7. Bake 35 minutes…it will not look done but it will set up after cooking.
    8. Tip: Cover with foil last 7 to 10 minutes to prevent browning too much.
  8. Cool 10 minutes in pan before releasing

Notes

Notes:
Serve with whipped cream and berries.
Freezes well which is great since the recipe makes two.   One to enjoy and one to share.
by

Chocolate Chip Cheesecake

So delicious!!! The Best I Ever Made

This Chocolate Chip or Key Lime Cheesecake it is one of my favorite desserts and I love it because it is easy to make and the recipe makes two.  So, automatically you can share the joy of a yummy cheesecake with a neighbor or have one for the freezer.  I also like that the recipe uses ready-made pie shells that have the bubble plastic covers which makes for easy transporting or freezing.  I will have to say it is not the prettiest dessert I  have ever made but the taste and texture is really wonderful.  Of course, you can dress it up with whipped cream and fresh fruit.  I took these pictures hastily because I was serving the cheesecake for our small group meeting.  I do really well taking pictures as I go along preparing and cooking, but then I always seem in a hurry to take the finished pictures because we are always ready to eat what I have cooked.  

This dessert would be great to take to your Easter Celebration.  Adults and kids love it and so do our Apples of Gold team and students. We serve the cheesecakes, for 34 people, for week #5 but we make them on week #2 and put them in the freezer.  So you could do the same.  One year for Christmas I made lots of them and gifted my neighbors with a cheesecake.  I can’t tell you how many I have made over the years.  I hope you will try it and I bet it will become a favorite “go to” recipe for you.  It could become your signature recipe.  Who doesn’t love cheesecake right, especially with chocolate.   Enjoy!!!  It will be “The Best You Ever Made.”

Ingredients for Chocolate Chip Cheesecake
Ingredients for Chocolate Chip Cheesecake
Batter poured into pie shells and ready for the oven. You choose shortbread or chocolate crust.

 

Cheesecake – Chocolate or Key Lime

Easy to make cheesecakes- Delish- Makes 2
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Servings: 6
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 4 8 ounces packages of cream cheese, softened
  • 1 cup sugar
  • 5 eggs for chocolate or 7 for key lime
  • 1 1/2 cups mini-chocolate chips (semi sweet) for chocolate
  • 7 to 9 ounces Key Lime Juice for key lime
  • 1 teaspoon Kahlua (optional)
  • 1 1/4 teaspoons vanilla
  • 2 Shortbread Keebler Pie Shells, or Graham for Key Lime – Chocolate Keebler Pie Shells if making Chocolate.

Method
 

  1. Pre-heat oven to 300 degrees
  2. Cream the cream cheese and sugar till fluffy
  3. Add eggs 1 at a time, mixing well each time
  4. Add vanilla and Kahlua; stir well
  5. For Chocolate: Add Chocolate chips; stir well
    For Key Lime: Add key lime juice; stir well. It will be a thinner batter.
  6. Pour into shells
  7. Bake for 50 to 60 minutes. Check after 45 minutes for doneness. (Will crack on top). If browning too much before done cover with foil.
  8. Cool and refrigerate; Serve cold topped with cool whip/whip cream. Garnish with strawberries, blueberries or fruit of your choice.

Notes

To Freeze:  Wrap cooled cheesecakes tightly in plastic wrap and foil.
To Serve if Frozen:  Thaw in refrigerate – serve cold.
Tidbit Tips:  The top will crack so use cool whip to decorate.
I love this recipe because it make 2 cheesecakes.   Having one in the fridge is great
for a last minute dessert.   Enjoy!
      
by

Chocolate Kahlua Mousse

Joy Is A Choice – Choose Joy Today

 

I don’t even know where to start to describe this oh so easy and delicious dessert.  It is one of the favorites of the Apples of Gold team and students.   My husband, Bill, loves, loves this dessert.  The coffee flavor with chocolate and cream who wouldn’t love it?  You can make it days ahead and serve it in beautiful glasses of all shapes and sizes or in simple clear plastic cups. It is also great for making a chocolate trifle, using as a fruit dip or to fill a cake. Your family and guests will think you have worked hard in the kitchen making such a gourmet dessert that is beautiful to serve and enjoy.  It is so creamy and explodes with flavor with each bite.  You can serve it with cookies; like in the photos or you can dress it up with some red, ripe raspberries.  There is  nothing better than chocolate and raspberries right?   The Kahlua is optional so don’t worry if you don’t have any on hand.  No reason to run off  to the store to buy some for such a small amount that the recipe calls for, but if you do you could have Kahlua and coffee.  Yum!!!  Of, course I am going to encourage you to make a double recipe, and it works fine to double it,  to share with friends and family bringing  Joy into their lives. It will be “The Best You Ever Made”.

Items for Chocolate Kahlua Mousse
Items for Chocolate Kahlua Mousse
Served in different glasses and for on the go plastic.

Chocolate chips pulverized
Pulverized chips with added Hot Coffee
1/4 of mixture set aside for drizzling
Anna Lee’s

Chocolate Kahlua Mousse

A creamy amazing flavor in every bite mousse. Easy to make and beautiful to serve.
Print Recipe Pin Recipe
Servings: 8
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 2 cups heavy whipping cream
  • 2 teaspoons instant coffee granules, I use decaf
  • 1/3 cup powdered sugar
  • 1 cup chocolate chips; semi-sweet
  • 1/2 cup hot coffee; can make with instant or coffee you have made
  • 1/2 tablespoon Kahlua (optional)

Method
 

  1. Whip the heavy whipping cream, instant coffee granules and powdered sugar till set- not stiff
  2. In processor: pulverize the chocolate chips.
  3. Add hot coffee blend and then add Kahlua. Kahlua is optional
  4. Keep 1/4 cup of chocolate separate for garnish.
  5. Pour chocolate into cream and gently fold together.
  6. Spoon into serving dishes; glasses, bowls, cups tart shells etc.
  7. Pour/Drizzle the 1/4 cup of reserved chocolate over the top of the mousse and refrigerate at least 2 hours.

Notes

Can be used  as a trifle, for a fruit dip or to fill a cake. 
Will keep 4 to 5 days covered in refrigerator and can be frozen. 
If serving with a cookie straw don’t insert till ready to serve.