Mango Sticky Rice

Mango Sticky Rice

A Delicious South Asian Dessert With Glutinous Rice & Mangoes!

 Difficulty: Easy

Prep Time: 12+ hours

Cooking Time: 40 minutes

Ingredients

2 cups uncooked Thai Sweet Rice (glutinous rice)

1 can coconut milk + 2 tbsp coconut cream

3/4 cup fine white sugar

1 tsp sesame seeds

2 fresh mangoes, sliced

Cooking Tools

Bain Marie or Steamer basket/ sticky rice steamer

Cheese cloth

Fine mesh basket

medium mixing bowl

Medium saucepan with lid

Directions

Before you prepare for cooking the rice, you will need to do a few step prior.  Repeatedly rinse 5x the rice with cool water, then place the rice in a mixing bowl and fill with water until rice is submerged. allow the rice to soak for at least 12 hours prior to cooking. The following day, drain the rice in a fine mesh basket. Prepare your steamer with a cheesecloth where your rice will sit upon evenly. make sure to put enough  water on the bottom portion of the Bain Marie but not to touch the bottom of the rice. (The rice will not be cooking in the water, but will cook by the steam). Steam the rice for about 40 minutes, while the rice is cooking, in a saucepan, simmer the coconut milk, coconut cream and sugar until melted. once rice is cooked, transfer the cooked rice in to the coconut milk mixture and mix.  cook an additional 5 minutes until the rice absorbs most of the milk, remove from heat and place lid on top until rice absorbs rest of the liquid. Serve will fresh mango slices and sprinkle with sesame seeds.

Serves 4

Lemon Pistachio Cake

Lemon Pistachio Cake

With Lemon Buttercream Frosting!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 45-50 minutes

Ingredients 

Betty Crocker Lemon Cake mix

2 cups crushed pistachio (unsalted or low salt) divided 

3 eggs

1 cup milk

1/2 cup butter, melted

2 tbsp olive oil

1/2 cup sweetened condensed milk

1 cup sweetened coconut shavings

2 tsp vanilla extract

zest of 1 lemon

Cooking spray

Cooking Tools

Deep Tart pan with removable bottom

2 large mixing bowl

Electric hand mixer

Lemon Buttercream Frosting

Ingredients

• ½ cup unsalted butter, at room temperature

• 2 cups confectioners' sugar, sifted

• 1 ½ tsp pure vanilla extract

• 2 tbsp milk

• zest of 1 lemon

Toppings

1 cup crushed pistachio 

zest of 1 lemon 

 

Directions

Preheat oven to 350 Degrees F. Spray inside of tart pan with cooking spray and set aside. In a mixing bowl, add the ingredients for the cake, use 1 cup of the pistachios and use a mixer to whip for about a minute to combine well.  Pour batter into the prepared pan and bake in the oven for 45-50 minutes. ( test doneness with a toothpick in the center of cake to come out clean).  Remove cake from oven and cool to room temperature. To make the frosting: In a mixing bowl, add; room temperature butter and cream with a hand mixer. Gradually  spoon in sugar and mix as you go, once sugar is whipped in, add milk, vanilla extract and lemon zest and continue to whip until fluffy. Once cake is cooled completely, Ice the top of cake and place  1 cup crushed pistachio’s around the rim of the cake, then top with additional lemon zest. I prefer the cake chilled before serving.

Serves 8

Christmas Bark

Christmas Bark

Might Not Be The Prettiest Chocolate Candy, But It Sure Is Addicting!

Difficulty:  Easy

Prep Time: 15 minutes

Cooking Time: 15 minutes

Ingredients

4-6 Ghiradelli Chocolate bars

1 cup mini marshmallows 

1 cup roasted pecans

6 Chocolate covered pretzel rods with candy cane

2 cups mini pretzels 

1 cup broken Honey Graham Crackers 

12 mini candy canes

Cooking Tools

Sheet pan

Parchment paper

Directions

Preheat oven to 350 Degrees F.  Line sheet pan with parchment paper including the sides.  Place chocolate bars side by side on sheet pan and place in the oven for about 15 minutes or until melted. Remove chocolate from oven and swirl with a spoon or a wooden skewer  to remove the lines and incorporate each bar to one another. Start adding all your other ingredients by layering into the chocolate. Make sure your ingredients touch the chocolate so as the chocolate cools and hardens the ingredients don't fall off.  Set aside to cool and firm up. Break apart into barks and serve!

Yields 1 sheet pan

Mexican Hot Chocolate

Mexican Hot Chocolate

Not a simple Hot Chocolate, The Cinnamon Is A Nice Hint Of Warmth! Topped With A Cinnamon Whipped Cream!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 10 minutes

Ingredients

Nestle Abuelita Hot Chocolate Tablets

4-5 cups whole milk

2 cups heavy whipping cream

1/4 cup sugar

1/4 tsp cinnamon

4 chocolate & marshmallow stir sticks

Directions

Pour milk in small pot on low heat, place 1 whole tablet into hot milk, stir until melted. Adjust sweetness level by adding 1/4 of the tablet at a time..  While chocolate milk is simmering, Whip heavy cream, sugar and cinnamon until peaks are formed. Pour Hot chocolate into mugs, top with a dollop of whip cream and serve with a chocolate marshmallow stir stick. Enjoy!!

Serves 4

Tropical Bread Pudding

Tropical Bread Pudding

With A Lemon Glaze!

Difficulty: Easy

Prep Time: 45 minutes

Cooking Time: 50-60 minutes

Ingredients

1/2 loaf crusty bread/ 4-5 cups, cubed

5 eggs

1 1/4 cup sugar

1 1/2 cups whole milk

1 cup sweetened shredded coconut

1 cup Macadamia nuts

1 1/2 tsp vanilla extract 

1 tsp grated fresh ginger

1/4 tsp pumpkin spice

5 Medjool dates, pitted & chopped

1 1/4 stick of butter (melted) + greasing

Cooking Tools

Large mixing bowl

Small mixing bowl

zester

Loaf pan

Directions

Preheat oven to 350 Degrees F.  Mix eggs, sugar, milk, coconut, nuts, dates, spice, dates and melted butter.  Place bread cubes into the liquid and coat, let bread soak for 30 minutes before placing in a well buttered loaf pan. Bake in oven for 50-60 minutes. Drizzle Lemon  Glaze (recipe below) about 15 minutes after pulling it out of the oven to cool slightly. Serve warm, but also can be served chilled.

Serves 6

Lemon Glaze

Ingredients

1 cup confectioners sugar

juice of 1 lemon

zest of 1 lemon

Directions

Mix ingredients in a small mixing bowl until smooth.

Biscoff Pudding

Biscoff Pudding

So Few Ingredients Makes A Decadent Dessert!

This Is Our 800th Recipe!!!

Difficulty: Easy

Prep Time: 30 minutes

Cooking: Not required

Chilling: 4-5 hours

Ingredients

14 Biscoff cookies + garnish

1 (8 oz.) container whipped cream cheese

4 heaping tbsp Biscoff spread, divided https://www.lotusbiscoff.com/en-us

1/2 cup powdered sugar

2 cups whipped cream or cool whip + topping

1/2 stick butter, melted

1/2 tsp vanilla extract

Cooking Tools

Food processor

Hand mixer

Medium mixing bowl

 

Directions

In a food processor, add; Biscoff cookies and melted butter.  Pulse to make crumb topping, set aside. In a mixing bowl, add; whipped cream cheese, 2 heaping tbsp of Biscoff spread, 1/2 cup of powdered sugar, 2 cups of the whipped cream or cool whip and vanilla extract.  Use a hand mixer to incorporate until fully whipped. Layer Biscoff crumbs at the bottom of dessert serving bowl or cup, dollop with pudding until layers are formed. Place in refrigerator for several hours to chill. Right before serving, melt 2 tbsp of Biscoff in the microwave, slightly cool before drizzling over pudding then dollop with more whipped cream.

Serves 4 

Cherry Clafoutis

Cherry Clafoutis

A Simple And Classic French Dessert!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 35-45 minutes

Ingredients

3 cups fresh black or Bing cherries, pitted 

2 tbsp unsalted butter, softened

1 1/2 cups whole milk

1 cup sugar

3 tbsp kirsch

1 tbsp vanilla extract

4 eggs, 1 egg yolk

pinch of salt

1 1/2 cup flour 

Confectioners' sugar, for dusting

Cooking Tools

Blender

Baking dish 

Directions

Heat oven to 400 Degree F, grease a cast-iron skillet or baking dish with butter; set aside. Combine milk, sugar, kirsch, vanilla, eggs, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about a minute or two. Pour batter into buttered skillet, then distribute cherries evenly over top. Bake until a knife inserted into batter comes out clean and a golden brown crust has formed on top of Clafoutis, about 35 to 40 minutes. Dust with confectioners' sugar before serving. 

Serves 6

Beignets

Beignets

The Classic French, New Orleans Fried Fritters

Difficulty: Moderate

Prep Time: 1 hour 30 minutes

Cooking Time: 4 minutes per/batch

Ingredients

3/4 cup lukewarm water

3 1/2 tsp active dry yeast

2 large eggs

1/2 cup whole milk or evaporated milk

3 tbsp unsalted butter, melted

1/2 cup granulated sugar

4 cups bread flour, plus more for dusting

1/2 tsp kosher salt

8 cups canola oil, for frying, plus more for greasing

powdered sugar, for topping

Cooking Tools

Large mixing bowl

Deep Fryer

Sheet Tray

Wire rack

Spider

Tongs 

Directions

Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top. Let stand for about 5 minutes, until foamy. Add the eggs, milk, melted butter, and sugar, and whisk to combine. In a large bowl, whisk together the flour and salt. Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough. Turn the dough out onto a flour dusted surface and use your hands to knead until it comes together in a smooth ball, about 2 minutes. Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour. Punch the dough down with your fist, then turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 1/4 inch thick. With a sharp knife, cut the dough into 2-inch squares, then transfer the squares to a baking sheet lined with parchment paper. Heat the canola oil in a large pot over medium-high heat until it reaches 350 Degrees F.

Lower the dough squares, 3-4 at a time, into the hot oil, make in batches. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain.

Dust the beignets with powdered sugar and serve warm.

Yields 20-25

Serve Up With A Cafe au Lait

Chocolate Apples

Chocolate Apples

Endless Flavor Possibilities!

Difficulty:  Easy

Prep Time: 20 minutes

Cooking Time: 10 minutes

Ingredients

4 small Fuji apples

2 bag Hershey's semi-sweet chocolate chips

1 cup chopped walnuts

2 cups M&M Trail mix

1/4 cup heavy cream

1 tsp butter

Cooking Tools

Bain Marie

2 small mixing bowls

4 Popsicle stick or equivalent

Small sheet pan

Directions

In a Bain Marie add water to bottom pot, secure top half over simmering water.  Stir together 1 1/2 bags of the chocolate chips, cream and butter until melted smooth and without any lumps. Place sticks into apple half way to secure.  Mix walnuts and the rest of the chocolate chips in one mixing bowl then place the trail mix in another. Dip one apple into the melted chocolate then into the bowl of walnuts and chocolate or trail mix. Repeat with the other apples.  Place apples on sheet pan and place in refrigerator to firm up.

Serves 4

Fresh Strawberry Pudding

Fresh Strawberry Pudding

Just A Few Ingredients Makes Something Fresh & Delicious!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: No cooking required

Chilling Time: 1 hour

Food Dye Was Not Used In This Recipe.

Ingredients

3 cups fresh strawberries, quartered

3 cups heavy whipping cream

3/4 cup chilled strawberry jam (seedless)

1 large box instant vanilla pudding

3-4 drops of red food dye (optional)

Cooking Tools

Large mixing bowl

Electric hand mixer 

Directions

Pour 3 cups of cold whipping cream in mixing bowl.  Using a hand mixer, whisk on high until slightly thickened,  cream.  Add in jam and whip until it dissolves into the cream, about a minute.  Add in the instant pudding mix and whip until completely thickened. You can add the red food dye to make it pink if desired at this time. Chill pudding in the refrigerator for about an hour, before serving, fold in the quartered strawberries.

Serves 4

 

Apple Brown Betty

Apple Brown Betty
Perfect For A Hungry Crowd!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 1 hour

Ingredients
5 slices Brioche Bread, cubed
2 large apples, peeled, cubed
1 1/2 cups sugar
5 eggs
1 1/2 cups milk
1 tsp cinnamon
1/2 tsp allspice
1 tsp vanilla bean extract
1/2 cup raisins
1 cup pecans, chopped
1 stick butter
1 tbsp coconut oil
whipped cream

Cooking Tools

Large mixing bowl

9" Round baking dish

Nonstick pan 

Directions
Preheat oven to 350 Degrees F.  In a nonstick pan, melt butter and coconut oil on medium.  add; apples, sugar, raisins and nuts and saute until slightly tender.  Sprinkle in cinnamon, nutmeg and vanilla. Toss apples until coated then set aside to cool off. In a mixing bowl whisk together eggs and milk.  Put bread cubes in the egg mixture and let soak in for 15 minutes. Pour all of apple mixture into the bread mixture and mix well. Pour batter into baking pan and bake for 1 hour, remove and cool slightly before serving with a dollop of whipped cream.
Serves 6

Banana Coconut & Pecan Bread

Banana Coconut & Pecan Bread
What To Do With Over Ripe Bananas!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 45-50 minutes

Ingredients

4 large ripe bananas, smashed

1 banana, slice in half

1 3/4 cup flour

3/4 cup sugar

1 cup coconut oil, melted

1 1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp allspice

1 tsp vanilla bean extract

1 cup sweetened coconut flakes

1/2 cup chopped pecans

2 eggs

Pam cooking spray

Cooking Tools

Large mixing bowl

Small mixing bowl

12 count muffin tin or

1 bread loaf pan

Muffin liners (optional)

Directions
Preheat oven to 350 Degrees F. Smash the bananas in a small whisking bowl. Mix dry ingredients: flour, sugar, baking powder,cinnamon & allspice. Whisk in the rest of the ingredients until blended well. Spray muffin tin or bread loaf with the cooking spray. Pour batter evenly into loaf or muffin pan and place either sliced banana on top of batter or banana slices on top of each muffin. Bake in oven for 45-50 minutes. Eat warm or at room temperature. Top with coconut flakes if so desired.
Yields 1 loaf or 12 muffins 

Blueberry Lemon Coffee Cake

Blueberry Lemon Coffee Cake
A Perfect Slice With A Cup Of Hot Coffee!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 40 minutes

Ingredients

Duncan Hines Lemon Supreme Cake Mix

3/4 cup coconut oil, melted

juice of half lemon

zest of half lemon

1 cup of water

1 tsp almond extract

3 eggs

2 cups fresh blueberries

Pam cooking spray

Cooking Tools

Bottom release pan

2 medium mixing bowls

Pastry cutter

Whisk 

Directions
Preheat oven to 350 Degrees F. In a whisking bowl, whisk together cake mix, oil, lemon juice, zest, water, extract and eggs.  whisk batter until smooth,then fold in fresh blueberries.  Spray pan with Pam cooking spray evenly.  Pour batter into pan and top with Crumble Topping (recipe below) evenly over cake batter.  Bake in oven for 40 minutes, can broil to for the last minute to a golden brown.
Cool then release from pan.

Crumble Topping
Ingredients
1 cup flour
3/4 cup sugar
1 stick butter, diced 

Directions
Place ingredients in a mixing bowl and use a pastry cutter to cut butter into the flour mixture until crumbles form.  You can also use your hands to create larger crumbles. 

Blueberry Bundt Pancake

Blueberry Bundt Pancake
When You Have To Make Pancakes For A Crowd!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 40-45 minutes

Ingredients

3 cups Bisquick mix

1 1/2 cups milk

3 cups fresh blueberries

1 tsp vanilla extract

1 stick butter, melted

1/2 cup sugar

3 eggs

maple syrup

cooking spray

Cooking Tools

Bundt pan

Medium mixing bowl

Directions
Preheat oven to 350 Degrees F. In a mixing bowl, add; Bisquick mix and milk and whisk. Whisk in eggs, vanilla, sugar, melted butter. Fold in 1 cup of the blueberries into the batter. Spray cooking spray into the bundt pan.  Pour 2 cups of fresh berries into the bottom of the pan.  Pour batter over blueberries and bake in oven for 40-45 minutes.
Once done, remove from oven and invert onto a serving platter.  Serve hot with maple syrup.
Serves 8 

 

Bahamian Coconut Banana Toast

Bahamian Coconut Banana Toast
With A Heavenly Caramel Sauce!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 5-8 minutes

Ingredients
Bahamian Coconut Bread, 4 slices https://womanandthewhisk.blogspot.com/search?q=Bahamian+coconut+bread
3-4 bananas, sliced
1 cup sugar
3/4 cup heavy cream
butter for greasing

Cooking Tools

Medium skillet/ frying pan

Small sauce pan

Small mixing bowl

Directions
Toast sliced bread with some butter in a frying pan, toast golden brown on both sides.
Place sugar in a saucepan on low heat and melt to a golden brown, then whisk in heavy cream to create a caramel sauce.  Toss bananas in the caramel sauce and Pour over each toasted bread evenly and dollop with Sweet Ricotta Cream (recipe below) right before serving.

Sweet Ricotta Cream
Ingredients
1 cup Ricotta cheese
1/2 cup whipped cream cheese
1/2 cup powdered sugar
pinch grated nutmeg
1 tbsp rum (optional)

 Directions

Whisk ingredients until creamy, refrigerate a few hours before serving.

 

Caramel Apple Crisp

Caramel Apple Crisp
The Cooler Weather Brings Out The Baker In Me!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 35-440 minutes

Ingredients
2 Granny Smith Apples, peeled & sliced thin
1 3/4 cup flour
1/4 cup dry quick cook oatmeal
1 1/4 stick butter, diced
1 cup sugar
1 tsp vanilla extract
pinch of nutmeg
3/4 cup Dulce De Leche
whip cream or ice cream (optional)

Cooking Tools
10 baking paper cups
Sheet tray
Large mixing bowl
Small mixing bowl
Mandolin
Pastry cutter

         Perfect for the Holidays!

          Surrounding yourself with friends 
          and family around the dinner feast,
          then comes dessert & coffee and
          beautiful conversation!

Directions
Preheat oven to 350 Degrees F.  In a large mixing bowl; combine, flour, oats, sugar & butter.  Using a pastry cuter to cut in butter to create small pebbles then use your hand to create crumbles by squeezing the flour and butter together. In a small bowl use a mandolin to slice apples thin. Add in nutmeg and vanilla extract and toss to coat apples. Place cups on sheet pan and place some of the flour mixture to the bottom of each baking cup, add some apple slices up half way.  Place 2 tsp of Dulce De Leche on top of apples. Top off each cup with the rest of the flour mixture. ( you can go above the baking cup, as the apples cook, it will sink down. Place in oven and cook for 30-40 minutes.  Let cool before serving, can be removed from cup or eat it right from the baking cup.  Can be served with whip cream or ice cream.
Serves 10