Quickeerr One
Showing posts with label Quickeerr One. Show all posts
Showing posts with label Quickeerr One. Show all posts

Frozen Pink Cheesecake


Frozen Pink Cheesecake
Crust:
300 g (2 cups) almonds
10-12 fresh dates, pitted
2 tbsp coconut oil
a pinch of salt
Filling:
2 cups fresh (or frozen) raspberries & strawberries
juice from 1/2 lemon
1/2 cup honey
1 cup mascarpone cheese
1 cup quark or curd (you could probably also replace it with a fat Greek or Turkish yogurt)
Topping: 
1 cup fresh summer fruit and a couple of edible flowers
Grind almonds in a blender or a food processor for about a minute. Add dates, coconut oil and salt and run the processor until it all comes together. Flatten it out on the bottom of an 8-inch non-stick spring form. Store in the fridge while you make the filling.
Blend berries, lemon juice and honey. Stir together mascarpone, curd and the blended berries in a large bowl. Pour it on top of the crust in the spring pan and put it in the freezer for 1-2 hours (you can keep it in the freezer for days but then you have to let it soften a bit before you serve it) .
Top the cake with fresh fruit and a couple of flowers. Serve immediately.
Read More

BLUEBERRY THYME COOLER

I just discovered my new, porch-sipping drink. I didn’t know bourbon could dress for Autumn so well.

bourbon-blueberry-thyme

Last Christmas, I gave my clients this homemade ginger syrup along with a bottle of bourbon so they could make the “prescribed” drink on the front of the bottle. Since then, I have had a number of discussions with clients about their favorite drinks. At one office in particular, a group of us have regularly shared inspiration. Recently, I received an email from a comrade that simply said this:

 This was all the inspiration i needed. My usual gingery bourbon drink seems a bit more appropriate for autumn. The blueberries and thyme sounded like just the right way to sip bourbon in the summer months. I have been keeping the fridge stocked with michigan blueberries and thyme is bursting out of my herb garden.

 In preparation for a  small gathering last week, i stopped home for lunch and prepared a few syrups.


 I didn’t have ginger and decided to omit it from my concoction. I left the thyme in the warm simple syrup all afternoon. When i returned home, the syrups only needed a quick straining and i was ready to shake my cocktails.

 The thyme syrup smelled fantastic. At first, i couldn’t pick up the flavor in the drink as the bourbon and blueberry were overpowering. Once i added the sprig of thyme as garnish, the added aroma did the trick. If you aren’t a fan of bourbon, experiment with vodka or gin. It’s hard to imagine anything going wrong with blueberry, thyme syrup and fresh lemon juice.

 Bourbon blueberry thyme cooler
makes 2 cocktails
1 1/2 oz thyme syrup
4 oz bourbon
1 oz blueberry syrup (see recipe below)
1 1/2 oz fresh squeezed lemon juice
thyme sprigs for garnish

  • shake all ingredients together with ice for a minute. Fill glasses with ice and pour over top. Garnish with a sprig of fresh thyme.


 Thyme simple syrup
1/2 cup water
1/2 cup sugar
1 cup of fresh, washed thyme

  • heat water and sugar until the sugar is dissolved. Remove from heat and add thyme. Let the herbs infuse for at least 20 minutes or up to 5 hours. Strain the syrup.


 Blueberry syrup
1/4 cup water
2 cups fresh blueberries

  • put blueberries and water in a medium sauce pan and crush the berries with a potato masher. Bring to a boil and then lower to medium heat and simmer for 15 minutes. Strain the berries and return the syrup to the pan and cook for another 10 minutes to reduce and thicken the syrup. Remove from heat and cool.

Note: i don’t add sugar for this syrup since the simple syrup in the cocktail adds enough sweetness.

 source: whipped
Read More

Double Chocolate Chip Cookies

chocolate-1

Double Chocolate Chip Pudding Cookies

INGREDIENTS:
2 sticks butter
1 cup brown sugar
1 1/2 cups flour
1/2 teaspoon salt
2 eggs
1 (3.9 oz) instant chocolate pudding
1 teaspoon vanilla extract
1/2 cup cocoa powder
1 teaspoon baking soda
2 cups semi-sweet chocolate chips

 DIRECTIONS:
Heat oven to 350°. Cream butter and sugar together. Add eggs and mix well. Add chocolate pudding mix and vanilla extract. Mix well. Sift flour, cocoa, baking soda and salt together. Add to cookie dough and mix until just combined. Scrape down sides of mixing bowl and mix again. Add chocolate chips and mix until combined.

 Chill cookie dough in the refrigerator about 1 hour, enough that it is pretty firm. Scoop by the tablespoon on a parchment paper lined cookie sheet. Bake for 10 - 12 minutes, or until just set. Cool on cookie sheets 2 minutes before transferring to a wire cooling rack.
chocolate-3
Read More

chocolate covered pomegranate

Oh Yeah I Am Excited!


It isn’t often that I get this excited about a recipe!  Ok, I might be fibbing a bit….I am ALWAYS excited to share my recipes with you all, but this recipe is absolutely amazing!  
A few weeks ago I really dove into learning everything there is to know about a pomegranate.  To think that I had never even tried one before because I didn’t know how to open one and retrieve the fruit/seeds.  

Let’s Get To Cooking!


These little candies are so easy to make!  The first thing you need to do is get the seeds out of your pomegranate. You will only need about 2/3 cup of pomegranate seeds for this recipe.  You could use more if you would like and you certainly will have some left over to enjoy later.
After you have removed the seeds, set aside.  Now you are going to need 1 cup of dark chocolate.  I used Enjoy Life Semi-Sweet Chocolate Chips, Gluten, Dairy, nut & Soy Free, Mini Chips for this recipe.

How To Use A Double Boiler


In a double boiler, melt your chocolate.  I have 4 pictures below to show you how to properly set up a double boiler.  Just add enough water to a saucepan to touch the bottom of the bowl that will sit inside the saucepan.  Make sure the bowl is safe for heat and that water won’t get into the bowl that has the chocolate.
Bring the water to a boil and set the bowl on top of the water (turn heat down once you add chocolate) , pour the chocolate in the bowl and stir until it is nicely melted.  This took me about 5 minutes.


Assembling The Chocolates


Do not remove the bowl with the chocolate from the saucepan.  The hot water below the bowl will allow the chocolate to stay warm while you are assembling the candy.  Simply remove the saucepan from the burner once the chocolate is melted and take it to desired location where you are putting together your candy.
In a mini muffin pan, add some mini muffin inserts.  Place some melted chocolate in the bottom of the muffin insert and place the pomegranate seeds on top of the chocolate.

 Continue to do this for all 12 pieces of candy.  It is okay if things get a little messy…trust me, it is worth it!
I didn’t fill mine all the way to the top, because I really wanted to taste the chocolate, but if you are wanting more of a pomegranate burst, fill them up! 

Now simply pour more chocolate over the pomegranates.  If you added more pomegranate to your candy, you might need a little more melted chocolate.  
Can I just tell you…you know when you have a chocolate covered cherry and you bite into it and the juice just pours out of the bite?  Oh the ooey, gooey goodness (I know, ooey isn’t a word, but you can taste the deliciousness!)  Well that is what you get from these fantastic candies!  Watch out, they are juicy and delicious!

Place in the refrigerator until the chocolates firm up.  Mine took about a half hour to set up.  When they set, dive in and enjoy!  
I store mine in the refrigerator for about a week but they won’t last that long.  My guess is that you will be making another batch tomorrow! :)  A perfect treat for the upcoming valentines holiday!
Read More
Subscribe to: Posts (Atom)