Shakin & Bakin Foodie Blog

When visitors flock to some of America’s most iconic historic venues this summer, they’ll learn much about our nation’s history but also have the opportunity debunk the many legends and myths about chocolate. For example, did you know that cacao beans were used as form of currency dating back to the Aztec Empire, Christopher Columbus discovered America AND chocolate, bringing cacao beans back to the Spanish court in the early 1500s, George Washington drank “chocolate cream” at breakfast, Benjamin Franklin sold chocolate in his print shop, or chocolate has traditionally been included in military provisions throughout history?

This gem from the book Dining at Monticello may be the oldest American recipe for chocolate ice cream in print. Guests to Thomas Jefferson’s White House reported our third president enjoyed ending meals with a creamy dish of ice cream. The recipe will make approximately 6 servings.

Monticello AMERICAN HERITAGE® Chocolate Block Ice Cream

8 tablespoons AMERICAN HERITAGE® Chocolate Block
3 cups whole milk
1 cup heavy cream
1 vanilla bean
1 cup granulated sugar
Salt
6 large egg yolks

1. Finely grate AMERICAN HERITAGE® Chocolate Block onto a sheet of wax paper. Stir together the milk, cream and vanilla bean in a heavy-bottomed saucepan. Bring to a simmer over medium heat, stirring frequently.

2. Add the sugar and a small pinch of salt, stirring until dissolved. Gradually pour in the grated chocolate, stirring constantly, and continue stirring until completely melted.

3. Whisk the egg yolks in a medium bowl until smooth. Gradually beat in about 1 cup of the hot chocolate milk and slowly stir the egg yolks back into the simmering liquid. Cook, stirring constantly, until the custard is thickened enough to coat the back of the spoon. Remove from the heat and stir until slightly cooled, about 5 minutes. Remove the vanilla bean (it can be rinsed, dried and re-used).

4. Freeze in an ice-cream machine according to the manufacturer’s instructions until set but still a little soft. Scoop into a 3-quart mold, or several smaller molds, running the spatula through the ice cream and tapping the mold firmly to remove any air bubbles. Fill the molds completely. Cover and freeze until set, about 2 to 4 hours. The ice cream may also be set without molding it: scoop it into a freezer-safe container and freeze until set.

5. To serve molded ice cream, dip the mold briefly in hot water, or wrap briefly in a towel heated in a clothes dryer. Run a knife around the top edge to loosen the ice cream from the mold. Invert the mold over a serving dish and gently lift the mold from the ice cream. If not molded, serve in small scoops.

Recipe is courtesy of: AMERICAN HERITAGE Chocolate is an authentic historic chocolate made from ingredients available in the 18th Century. The recipe repre­sents a true taste of chocolate the way our ancestors would have enjoyed it. Made with all-natural ingredients and no preservatives, AMERICAN HERITAGE® Chocolate comes in four unique formats: chocolate sticks, chocolate bites, chocolate baking/grating blocks, and finely grated chocolate drink mix.

AMERICAN HERITAGE® Chocolate has a unique place in the history of MARS, Inc. and in the hearts and minds of people all over America who appreciate an artisanal, authentic approach to making and celebrating chocolate. Conceived of, and crafted by, a dedicated team of historians and the legendary advocate of American History and chocolate’s unique story in the Americas, Forrest E. Mars, Jr. in 2006.

To celebrate chocolate’s global influence on our American culture, a story of connection that brings people together, spanning time and place, AMERICAN HERITAGE® Chocolate invites you to try their recipe below. It will yield 6 servings.

Chocolate Muhallabieh Recipe

For Pudding:

6 Tbsp. corn starch
2 cups whole milk
3/4 cup plus 2 Tbsp. water
1/3 cup AHC Chocolate Drink Mix
2 Tbsp. sugar
1/4 tsp. Salt
6 Tbsp. shredded coconut
Dried rose petals, (food grade, from a spice market) (optional)

For Syrup:

5 Tbsp sugar
1/4 cup water
1 Tsp orange zest
1/2 tsp vanilla extract
1 bay leaf

For Pudding:

1. In a small bowl, whisk together the cornstarch and ½ cup of the milk to make a smooth paste. Set aside.

2. In a medium pot over medium heat, combine the remaining 1 1/2 cups milk, the water, chocolate drink mix, sugar, and salt. Whisk occasionally, until steam begins to appear, about 5 to 6 minutes.

3. While whisking, add the cornstarch mixture to the pot, in a steady stream. Continue to whisk until mixture reaches a thick, pudding like consistency, about one to two minutes.

4. Remove from heat, and pour pudding into six small ramekins. Cover each pudding with plastic wrap and refrigerate for at least 3 hours, until chilled and set.

For Syrup:

1. In a small saucepan over medium heat, place all ingredients. Bring to a simmer, stirring until sugar has dissolved, about 2 minutes. Remove from heat and set aside.

2. Once the pudding has had a chance to chill and set, discard bay leaf from the sugar syrup, and spoon a tablespoon of syrup over each pudding. Top each pudding with a bit of shredded coconut, and a sprinkle of dried rose petals, if using.

To celebrate chocolate’s global influence on our American culture, a story of connection that brings people together, spanning time and place, AMERICAN HERITAGE® Chocolate invites you to try their Chocolate Mendiants Recipe.

Chocolate’s global story finds a natural home in America. One nation of many, with a history of welcoming peoples from across the world, America truly is an international melting pot. Celebrating a cross section of generations and cultures, from Hispanics, Native Americans, Japanese Americans, African Americans, Jewish Americans and European Americans, among others, all peoples/cultures have a Chocolate Story, whether it is 3,500 years old or 200 years old.

Chocolate Mendiants Recipe

2 blocks (6 oz) American Heritage Chocolate blocks, finely chopped (or 1 ⅓ C AHC drink mix)

Toppings, as desired (ideas include: dried fruit, candied orange zest, candied ginger, coconut flakes, pumpkin seeds, flaky salt, nuts, rainbow sprinkles, American Heritage Chocolate Drink Mix)

In a double boiler over medium heat, melt the chocolate, stirring constantly. Chocolate can also be melted in the microwave, but be sure to pause and stir the chocolate every thirty-seconds, to evenly distribute heat and prevent burning.

Line a baking sheet with parchment paper. Spoon teaspoon sized dollops of the melted chocolate onto parchment, leaving about 1 inch between each spoonful. Use an offset spatula, or the back of the spoon, to smooth the chocolate into a circular shape.

Top each chocolate disc as desired. Chill mendiants in the refrigerator until cold and set, 20 to 30 minutes. Once chocolates have set, carefully peel candies off of parchment paper. Serve immediately. Chocolates will last about four days, refrigerated.

To celebrate chocolate’s global influence on our American culture, a story of connection that brings people together, spanning time and place, AMERICAN HERITAGE® Chocolate invites you to try their Chocolate Granita Recipe. This recipe takes about 20 minutes to prepare and makes 6 servings. (not including 3-4 hours of freezing time).

Chocolate Granita Recipe

1 cup brewed coffee (regular or decaffeinated)
1 cup water
½ cup granulated sugar
1 ⅔ blocks (5 oz) American Heritage Chocolate blocks, finely chopped (or ¾ C AHC drink mix)

1. In a medium saucepan over medium heat, combine the coffee, water, and sugar. Bring to a simmer. Once simmering, whisk in the chocolate, and continue to whisk until melted, about one minute.

2. Transfer mixture to a square glass or metal baking dish. Place on a level surface in freezer. After about 45 minutes, use a fork to begin to scrape the granita. Leave granita in freezer, scraping with a fork every 30 minutes until a fluffy, snow-like texture has formed, about 3 to 4 hours. Once the entire granita has reached this consistency, it is ready to serve.

When it comes to easy-to-make desserts, a fruit crisp is one of the easiest desserts that you can make. Throughout the year I'll make peach, apple, cherry, strawberry and blueberry crisp, with the latter being our favorite. When I make it, I always use my mother's recipe which I'm sharing with you today.

When I serve it, my family enjoys it with vanilla bean ice cream on top. However, you can also serve it plain or with your favorite topping (vanilla yogurt, whipped cream, cold milk, etc.).

Easy Homemade Blueberry Crisp Recipe

1 bag of Frozen Organic Blueberries (12 to 14 ounces), partially thawed
1/4 cup butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1/4 to 1/2 cup quick oats (oatmeal)
1/2 cup all-purpose flour
1/4 tsp. salt

Preheat oven to 350 degrees F.

Grease the bottom of a glass casserole dish with butter. Place partially-thawed blueberries into the bottom of the casserole dish.

In a medium-sized mixing bowl: Mix together the granulated sugar and salt. Sprinkle this mixture on top of the blueberries.

In a medium-sized mixing bowl: Cream together the softened butter and brown sugar until creamy. Mix in the quick oats and all-purpose flour until all ingredients are well-combined. Sprinkle this mixture on top.

Bake in a preheated 350 degree F. oven for approximately 18-20 minutes or until done. Don't over-bake it or it will become dry. Remove from oven to let cool

During the summertime I really enjoy making homemade S'mores for my family. With that said, we're also big donut eaters too! So, when I saw this recipe that is super easy to make that combines both of them together, I just knew I had to try it. The recipe makes 8 servings and they're super easy to make! How fun!

Entenmann's S'mores Donut Recipe

1 box Entenmann's® Rich Frosted Donuts
1 bottle (24 oz) Chocolate Syrup
1 container (16 oz) Marshmallow topping
1 package Graham Cracker Squares

Cut Entenmann's® Rich Frosted Donuts in half horizontally. Spread marshmallow topping on the inside of bottom half of donuts. Drizzle chocolate syrup over marshmallow topping moving side to side. Place graham cracker square in plastic sandwich bag. Seal the bag and hit it with the back of a spoon until you have small pieces. Sprinkle graham crackers on top marshmallow topping. Place the second half of the Entenmann's® Rich Frosted Donut on top with chocolate side up.

Strawberries...my favorite fruit in the entire world! I love strawberry flavored ice creams, pies, dessert cakes, pancakes, breads, beverages and more! Heck, I love just popping them into my mouth as a juicy snack too! If I could, I would eat strawberries every day, especially fresh ones! Yup, I love them that much!

Today I'm featuring a guest post recipe from Chef Anthony Stewart from Pritikin Longevity Center + Spa. It's super easy-to-make and delicious! I think you're going to love it.

Easy Homemade Strawberry Sorbet Recipe

1 cup strawberries (frozen)
2 tablespoons ginger juice (fresh)
1/2 teaspoon lemon zest
3 cups ice crushed
1/4 cup yogurt (plain, fat-free) (optional)

Combine all ingredients in a blender. Blend until smooth. Keep in the freezer. When ready to serve, simply scoop out servings.

Recipe Notes

* To make ginger juice, peel and grate several slices of ginger. Squeeze out the juice from the grated pieces into a small bowl. Or, if you prefer, wrap the gratings in cheesecloth before squeezing, and squeeze the juice through the cheesecloth.

** To zest a lemon, use a finer grater, like a Microplane. Simply rub the whole lemon in one direction against the little blades. Turn the lemon as you go so that you remove only the yellow part - the zest. You don't want the white pith underneath because it's bitter. The zest adds ZEST - a bright, piquant spark - to every dish.

Looking for the perfect decadent dessert to make? I think this gourmet cake recipe would make the perfect dessert to serve at dinner parties, holiday meals or if you're planning a romantic dinner for two. The recipe is courtesy of Epicurious Wine. The plummy-berry notes of red wine are highlighted when mixed with chocolate and butter into a glaze that drips over the edges of this decadent dark chocolate cake. Recipe makes 10 servings.

Dark Chocolate Cake with Red Wine Glaze Recipe

Cake:

1 cup (2 sticks) unsalted butter, cut into pieces, plus more for pan
1/3 cup all-purpose flour, plus more for pan
8 ounces bittersweet chocolate (at least 70% cacao), chopped
1 cup sugar
4 large eggs
3/4 teaspoons kosher salt

Glaze and assembly:

8 ounces bittersweet chocolate (at least 70% cacao), finely chopped
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
1/2 teaspoon kosher salt
1/2 cup powdered sugar
1/2 cup Epicurious Cabernet Sauvignon

Special equipment: A 9" springform pan

For cake:

Preheat oven to 325°F. Lightly butter and flour pan. Heat chocolate, sugar, and 1 cup butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is almost completely melted, about 3 minutes; remove from heat and continue to stir until chocolate is completely melted. Let cool completely.

Using an electric mixer on medium speed, add eggs to chocolate mixture 1 at a time, beating to blend after each addition. Beat until mixture has a mousse-like consistency. Reduce speed to low and add salt and 1/3 cup flour; mix until smooth. Scrape batter into prepared pan; smooth top.

Bake cake until top is firm and edges are slightly darkened, 55-65 minutes (rely on visual cues; a tester inserted into cake's center will come out clean before cake is truly done). Transfer pan to a wire rack and let cake cool completely in pan before turning out.

For glaze and assembly:

Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes. Whisk in powdered sugar.

Meanwhile, bring wine just to a boil in a small saucepan.

Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8-10 minutes.

Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let cake stand at room temperature until glaze is set, 2-3 hours.

DO AHEAD: Cake can be made and glazed 2 days ahead. Chill. Bring to room temperature before serving.

Planning a dinner party and looking for the perfect gourmet dessert? Looking for something sweet and ultra-delicious? If so, you'll want to make this Salted Caramel Tart recipe that will impress your dinner guests and fulfill their sweet-tooth cravings. This recipe will make 8 servings.

Suggested Wine Pairing: PAIRS WITH SANTA MARGHERITA CHIANTI CLASSICO RISERVA

Salted Caramel Tart Recipe

10 tbsp unsalted butter, softened
⅔ cup powdered sugar
1½ cups all-purpose flour
2 egg yolks
1 tsp vanilla extract
¾ cup heavy cream
6 tbsp unsalted butter
1½ cups superfine sugar
½ cup water
½ tsp coarse sea salt
½ cup heavy cream
5 oz dark chocolate, finely chopped
Coarse sea salt, to garnish

Make the Crust:

Place the butter and sugar in a food processor and process until pale in color, about 10 seconds. Add the cocoa powder, flour, egg and vanilla and pulse until a soft dough forms. Turn out into a round 9-inch tart pan and press into the bottom and up sides. Refrigerate until firm, at least 30 minutes. Preheat oven to 350° F. Pierce the dough with a fork and bake for 15 minutes, or until the dough is baked through. Set aside.

Make the Caramel Filling:

Place the cream and butter in a small saucepan over low heat and warm until the butter has melted; set aside. In a medium saucepan, combine the sugar and water over low heat, stirring until the sugar has dissolved. Increase the heat to high and boil, without stirring, until dark golden and the mixture reaches 340° F on a thermometer. Remove from the heat and slowly whisk in the cream mixture (be cautious, as it will bubble up). Return the saucepan to low heat and cook, stirring constantly, for 5 minutes or until thickened. Stir in the sea salt and pour into the pastry shell. Refrigerate until set, at least 30 minutes.

Make the Chocolate Glaze:

Place the chopped chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until simmering. Remove from the heat and pour over the chocolate. Let sit for 2 minutes, then stir until the chocolate is completely melted and smooth. Pour the chocolate over the caramel layer. Refrigerate until set, at least 15 minutes. Sprinkle with additional coarse sea salt before serving.

Homemade cobblers are one of the easiest dessert recipes that you could ever make. For the post part, cobblers only require a handful of ingredients and take only a few minutes to prepare. The hardest part when it comes to making them...is waiting for them to bake.

We love fruit cobblers and one of our favorites is blueberry. While you can use fresh ones, I prefer to use frozen ones that have been partially thawed. They taste just as good and one of my favorite brands is Wyman's of Maine. Here's the recipe that I like to use. Plus, you can serve it with vanilla bean ice cream or frozen whipped topping on the top, if desired.

Homemade Blueberry Cobbler Recipe

1/2 cup butter, melted
1 cup all-purpose flour
1 cup granulated sugar
1 cup milk
3 cups frozen Wyman's of Maine Wild Blueberries, partially thawed

Preheat oven to 350 degrees F.

Melt butter in a glass measuring cup in your microwave for 10-15 seconds. Remove and pour the melted butter into your 8" by 8" baking dish.

In a large mixing bowl combine together the all-purpose flour, granulated sugar and milk. Your batter should be smooth with just a tad bit of lumps. It shouldn't be overly-runny. If so, add a little bit more flour. Once batter has been combined, pour the entire bowl of batter into the baking dish on top of the melted butter. Do NOT stir. Pour the partially thawed Wyman's of Maine Wild Blueberries on top of the batter.

Place baking dish into a 350 degree F preheated oven. Bake for 45 to 55 minutes or until done. Remove and let cool in the baking dish. Refrigerate once cool and ready to serve.

Love chocolate mousse but looking for a recipe that's a little different than the classic and one that's jam-packed with interesting flavors? If so, check out this guest-post recipe by Chef Anthony Stewart, courtesy of the Pritikin Longevity Center + Spa.

Sweet Potato Chocolate Mousse with Apple Butter Recipe

3 large sweet potatoes
1-1/2 cups cocoa powder unsweetened
1/4 cup Splenda (optional)
1/4 cup water warm
1 tablespoon vanilla extract
1/2 cup blueberries fresh (optional)

APPLE BUTTER

3 medium apples Fuji peeled and finely chopped
1/4 cup apple juice concentrate undiluted

Sweet Potato Chocolate Mousse

In a 400-degree F oven, bake the sweet potatoes, each wrapped in foil, until their syrupy juices start to seep out, usually about 1 hour. Cool. Then peel and crush them. The yield should be 3 cups.
In a medium mixing bowl, combine cocoa powder, Splenda, water, and vanilla extract. Mix well, using a whisk or wooden spoon, until smooth. Add cocoa mixture, sweet potatoes, and blueberries to food processor. Puree until smooth. Chill.

Apple Butter

In a medium nonstick sauté pan, combine chopped apples and apple juice concentrate. Simmer over low heat, stirring occasionally, until apples are soft, about 10 minutes. Scoop mixture into food processor, and pulse until smooth. Cool and refrigerate. Divide dessert into individual parfait glasses. Spoon in apple butter. Top with a do llop of mousse. If desired, garnish with raspberries and a sprig of mint.

During the holiday season, many of us worry that we won't be able to enjoy a seasonal dessert without feeling guilty and putting on a few extra pounds.

Not to worry though with Terra's Kitchen's recipe for Vegan Pumpkin & Coconut Mousse. This smooth and creamy dessert will satisfy everyone at the Thanksgiving table without having to feel an ounce of guilt. Between the pumpkin, coconut and being at only 263 calories a serving, your guests will be coming back for seconds. Makes 2 Servings.

Vegan Pumpkin and Coconut Mousse Recipe

1 cup organic canned pumpkin
½ cup plus 2 teaspoons *coconut cream, divided
2 tablespoons plus 1 teaspoon agave syrup, divided
1 teaspoon plus a pinch of ground cinnamon, divided
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
pinch of salt
1 tablespoon unsweetened coconut flakes, toasted

#TKHack: Can't find coconut cream? Use the cream that rises to the top of a can of coconut milk.

Make The Mousse: In a small mixing bowl, whisk together the pumpkin, ½ cup coconut cream, 2 tablespoons agave syrup, 1 teaspoon cinnamon, ginger, nutmeg and pinch of salt. Divide mousse between two jars, cover with plastic wrap and refrigerate a minimum of 2 hours or overnight. Make The Cream Topping: Just before serving, stir together the remaining coconut cream, remaining agave syrup and remaining cinnamon. To Serve: Place a small dollop of the topping on each jar of mousse and garnish with toasted coconut.

Looking for an icy-cold treat to serve at your next summertime party? Want one that will please the adults and the kids? If so, we've got a great recipe to share with you today from the great folks over at Sparkling ICE. Heck, I think this Fro-Yo Float would be great any time of the year and it looks absolutely delicious and it's super easy to make! A win-win for sure!

Sparkling Cherry Fro-Yo Float Recipe

Float

1 bottle (17 oz.) Sparkling ice Cherry Limeade
1/3 cup granulated sugar
1 pack (0.13 oz.) fruit-flavored powdered drink mix
3 cups ice
2 cups frozen vanilla yogurt

Garnish

Whipped topping
Fresh cherry or lime slice

Instructions: In blender, combine Sparkling Ice Cherry Limeade, sugar, powdered drink mix and ice; Blend thoroughly until slushy. Divide slushy mixture between 4 glasses, about 3/4 cup each, and add 1/2 cup frozen yogurt to each glass. Top with whipped topping and fresh cherry or lime slice. Serve immediately with a straw.

When my great auntie was alive, she loved any lemon flavored foodie item. Seriously, lemon cakes, pies, muffins, tortes, cupcakes or any other type of lemon dessert was on her favorite's list! Every time we attended a family party or other family event at her home...we could always count on a good old-fashioned lemon dessert to be on the menu.

Now that's she gone and no longer with us...I've been craving some of her favorite desserts. Just last week I received this guest post recipe and it totally reminded me of her! This recipe is courtesy of Gaea. You can visit their site to learn more about their olive oil products and to pick up additional recipes.

Gaea Lemon Zest Cake Recipe

1 ½ cups organic rye flour
¼ teaspoon sea salt
2 teaspoons gluten-free baking powder
¼ cup finely ground pine nuts
Zest of 2 lemons
1 cup organic sugar cane
3 eggs
¼ cup freshly squeezed lemon juice
1 cup Greek yogurt
2/3 cup Gaea Organic extra-virgin olive oil

Preheat oven to 375 degrees and grease the pan. In a medium bowl mix the flour, sea salt, baking powder and pine nuts. Next, mix the lemon zest into the sugar cane. In a separate bowl mix the zesty sugar cane with 3 eggs for about 2 minutes, then add the lemon juice, Greek yogurt and Gaea olive oil. Combine both bowls and pour the batter into the cake pan. Bake for 30-35 minutes.

I love chocolate dipped strawberries and right now strawberries are finally coming into season here on the east coast. Now is the time to buy fresh ones at a great price and enjoy them! You can easily make your own at home which save you money and trust me, homemade always tastes a lot better than store bought!

Looking to make some? Check out this recipe courtesy of Pistachio Chewy Bites. It will make 4-6 servings. Visit their web site to learn more about their foodie products and to pick up some additional easy-to-make recipes.

Pistachio and Chocolate Dipped Strawberries Recipe

4 Setton Farms Pistachio Chewy Bites
12-14 fresh strawberries, washed and dried
1 cup dark chocolate chips
2 teaspoons cocoa powder
2 teaspoons refined coconut oil
Dash sea salt
1Ž4 teaspoon ground cinnamon

Finely chop Setton Farms Pistachio Chewy Bites and set aside. In a double boiler add chocolate chips over medium heat. Or fill a 2 quart pot with 1 inch water, covered with a heat-proof bowl. Place chips in bowl and allow chocolate to melt, about 5 minutes.

Whisk in cocoa powder, coconut oil, sea salt, and cinnamon. Smooth with a spatula until uniform and lower heat to a simmer. Dip strawberries into chocolate mixture and transfer to a baking sheet, lined with parchment or wax paper. Sprinkle generously with chopped Setton Farms Pistachio Chewy Bites.

Let cool for about 10 minutes, and then transfer to refrigerator for about 1 hour to overnight to set up before serving.

During the spring and summer seasons I make a lot of homemade berry trifles for the various picnics and family get-togethers that we attend or personally host. On top of that, these type of desserts are very easy to prepare and during this time of the year you can find great prices on various fresh fruits to use in them.

Today's guest post recipe is courtesy of the great folks over at Bauli Panettone and is courtesy of professional chef Luca Manfè. The recipe will make 4 servings.

Bauli's Panettone Berry Trifle Recipe

1 Panettone
2 cups of Raspberries
1 cup of sugar
4 tbsp Marsala
1 cup Mascarpone
2 cups Custard cream
2 tsp Vanilla extract
2 cups Fresh cream

Cut the Panettone cake into slices eliminating all of the upper crust. Then cut into cubes and place the cut Panettone in glasses. Pour the raspberries into a bowl then marinate with lemon juice, 250 ml sugar and 4 tbsp Marsala wine in a saucepan. Whisk the 250 ml mascarpone cheese until creamy then gradually add in the 500 ml cream and 2 tsp vanilla extract, stirring constantly to properly combine all the ingredients.

Begin the trifle by placing a layer of cake on the bottom of the cup followed by a layer of berries and a layer of mascarpone cream. Finish with whipped cream and add some berries. Put the trifle in the refrigerator for at least an hour. After one hour, it will be ready to serve.

Ingredients for the Mascarpone Cream:

1 cup chilled whipping cream
1/2 cup mascarpone cheese
1/4 cup sugar
1/2 teaspoon vanilla
1/2 cup milk

In a stand mixer combine mascarpone, heavy cream, sugar and vanilla in a large metal bowl. With an electric mixer on high, beat until the mascarpone cream starts to seize and thicken. Turn mixer speed to low and slowly drizzle in milk, beating until well combined. Keep in a sealed container in the refrigerator for up to a week.

How many of you love a good homemade berry crisp? I know we do! We love making homemade fruit crisps, especially this time of the year when many of the berries here on the east coast are coming into their harvest season. We aren't picky on the berry because we love them all, especially a good juicy strawberry or blueberry!

Today's guest post recipe is courtesy of Viki's Granola. You can visit their website to learn more about their granola products and/or to pick up some additional recipes.

Viki's Granola Mixed Berry Crisp Recipe

Topping Ingredients:

¾ cups all-purpose flour
½ cup (packed) light brown sugar
1 cup Viki's blueberry almond granola
1 stick unsalted butter

Filling Ingredients:

4 cups frozen mixed berries (don't thaw)
1/3 cup of granulated sugar
1 tablespoon all-purpose flour

Preheat oven to 375 degrees F. Lightly butter oven safe ceramic bowl. Place topping ingredients into a bowl, working the butter into the granola mixture. Once complete, set aside. Place filling ingredients into a large bowl and mix thoroughly. Pour the berry mixture into the buttered ceramic bowl. Pour granola mixture evenly on top of the berries. Bake for 40 minutes or until the topping is golden brown and the fruit juices are bubbling. Let it rest for 15 minutes before serving.

During the month of September I spend many hours in the kitchen home-canning my Fall harvest. One of the things I like to can is apples because I can use them in various recipes throughout the winter and spring seasons. I can used home canned apples to make apple pies, apple dumplings, cobbler or crisp, breads and a whole host of other yummy things.

One of the recipes I like to use when it comes to making a homemade apple crisp is this one that only requires a handful of ingredients. The recipe calls for freshly sliced apples but I used my canned ones. For home canners, I use one quart jar and one pint jar of canned apples and I bake my crisp in a 2 quart baking dish. Another tip, make sure you use the quick-cooking rolled oats (quick oatmeal) and not the other kind. I think the quick oats make the dish better.

Homemade Apple Crisp Recipe

3 large apples peeled, cored, sliced thin
3/4 cup brown sugar
1/2 cup all-purpose flour
3/4 cup quick cooking rolled oats
1/2 cup butter, softened
1/2 teaspoon ground cinnamon

Lightly grease your baking dish with a little bit of butter. Place your sliced apples into the dish. If you're using canned apples, drain away the liquid before putting the apples into the baking dish; set aside.

In a large mixing bowl combine together the brown sugar, all-purpose flour, quick cooking rolled oats (oatmeal) and ground cinnamon. Stir to sift those ingredients together. Stir in the softened butter and use your hands to combine all of the ingredients together until crumbly.

Pour the crumbly mixture on top of the apples in the prepared baking dish. Preheat oven to 350 degrees F. Bake in the oven for 18 to 22 minutes or until done. The baking time will vary between using fresh apples or canned apples since canned apples are already partially cooked. Once it's done baking, serve warm.

A few weeks ago we had a birthday party for a member in my family. As the hostess of the party I needed an easy-to-prepare birthday cake recipe that every person would enjoy. I headed on over to the Country Crock web site and found their S'mores Ice Cream Cake Recipe and decided to make that. Let me tell you...it was a huge hit! Since making it that first time...I've now made it three additional times and it never lasts long!

You can print the recipe directly from the Country Crock website or grab it below. Delicious!!!

No-Bake S'mores Ice Cream Cake Recipe

2 cups graham cracker crumbs
1/2 cup Country Crock® Spread, melted
1/3 cup sugar
1 package (12 oz.) semi-sweet chocolate chips
4 cups mini marshmallows, divided
1 cup 2% milk
1 cup crumbled graham crackers
1 container (1.5 qt.) Breyers® Chocolate Ice Cream
1 container (8 oz.) whipped topping

Combine graham cracker crumbs, melted Country Crock® Spread and sugar in medium bowl; press into 13 x 9-inch glass or ceramic baking dish. Microwave chocolate chips, 2 cups marshmallows and milk in small microwave-safe bowl at HIGH 4 minutes or until completely melted, stirring once. Cool 10 minutes, then stir in remaining 2 cups marshmallows. Spread over crust; freeze 1 hour or until firm.

Sprinkle crumbled graham crackers over chocolate layer. With scissors, cut carton from Breyers® Chocolate Ice Cream. Arrange Ice Cream on its side, then cut crosswise into 4 slices. Arrange slices in baking dish, pressing to form an even layer. Cover and freeze 4 hours or overnight.

Frost with whipped topping just before serving. Sprinkle, if desired, with additional graham cracker crumbs.

Disclosure: Recipe is courtesy of Country Crock. The photograph is copyright & courtesy of Shelly Hill ~ Owner of the Shakin 'N Bakin Foodie Blog.

Looking for a decadent homemade dessert that will also cool you down? Tired of the same old, same old thing? If so, this guest post recipe is just for you! The recipe and photo is courtesy of Pastry Chef and Chocolatier, Erin Staton, Mirbeau Inn & Spa at The Pinehills - Plymouth, Mass. It will make 1 1/2 quarts.

Brown Sugar Pineapple Ice Cream Sandwich Recipe

1 qt. heavy cream
1 vanilla bean
8 egg yolks (pasteurized)
7 oz. granulated sugar
(see below for pineapple brown sugar addition)

For Pineapple Brown Sugar Addition Ingredients and Instructions:

1/2 cup light brown sugar
2 oz. butter, unsalted
1 lb. pineapple, diced small

In a sauce pan, melt butter and add brown sugar. Stir until melted. Add diced pineapple and cook until tender.Spread out on a sheet pan and allow to cool completely.

Heat cream with scraped vanilla bean in saucepan. Whisk together yolks and sugar. Slowly add hot cream to temper the yolks. Strain and cool over ice bath. Spin. Gently fold brown sugar pineapple mixture in and freeze.

To create an ice cream sandwich, ingredients are below for the Chocolate Chip Coconut Cookie:
Yield: 24 Cookies

1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
¼ tsp. salt
1 cup semi-sweet chips
1/2 cup sweetened shredded coconut

Cream butter and sugars. Add egg and vanilla. Combine flour, baking soda and salt. Add chocolate chips and coconut. Spoon and roll into ball. Bake at 350 until golden brown.