Category Archives: Dessert

Brie & Pecan Cups

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These little lovely’s I found while browsing Pinterest. I couldn’t tear my eyes away from their delicious gooeyness (yes, Google tells me this is a word) and  decided right then and there, “Those are the ones”! Those are the ones to bring for dessert at Thanksgiving and those are the ones that are going to be snapped up so fast, they will be flying off the platter like hot cakes! And fly off the platter, these little gems did!

I found the recipe at Callmepmc.com and I highly recommend checking her out. I guarantee you will find all sorts of amazing tips and recipes!

 

 

 

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Ingredients

Phyllo Sheets or Premade Phyllo Tart Shells
2 Wheels of Brie, cubed into 1/2″ pieces
1/2 c pecans, chopped
6 T brown sugar
6 T honey

(Mind you I doubled the recipe because I was supplying for a crowd)

Preheat the oven to 350.

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First I trimmed off the top and bottom of the brie wheel so that the gooeyness could be at full force.

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Tada! I know the blinding white is probably burning your eyes with its awesomeness!

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Cut the brie into 1/2″ cubes.

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Measure out 6 Tbsp brown sugar.

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And 1/2 cup pecans.

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And now we have all of our ducks in a row! Lay out 3 layers of dough and cut into 3 1/2″ squares.

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You should get 12 squares so one dozen per sheet.

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Now that all of the hard work is done, treat yourself to a glass of wine!

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Next, lightly spray 2 muffin tins with non stick cooking spray.

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Then line each tin with the dough. (Remember to use 3 squares per tin)

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Then put a cube of brie in the center of each tin.

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Coarsely chop up the pecans.

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Then sprinkle over each tin.

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Sprinkle brown sugar over the brie….

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And drizzle with honey.

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Bake until cheese starts to melt and the tips of the dough is starting to brown (all though, mine wouldn’t brown so keep and eye on it).

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Cool before serving.

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Look at those little gems!

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CIAO!

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Espresso Brownies

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(Source) http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-brownies-recipe/index.html

So this was another dessert that I had made for Easter. It is very rich and not at all for the non-coffee drinker because it is not a subtle taste of espresso…. no…. its like I just went swimming in a large pool of the divine stuff! Either way, this dessert is MY FAV and I will absolutely be making this again, very soon!

(PS I know my cutting board is pink… I just made strawberry rhubarb sauce and well, that’s what happens kids…. it stains your stuff but eventually comes out after a few dozen washings)

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Ingredients

Cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1  19.8-ounce  Duncan Hines Brownie Mix
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperaturePreheat the oven to 350.

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Whisk together water, eggs, and 2 tbsp espresso powder.
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Once they are well combined, add the boxed brownie mix and combine well.
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Stir in the chocolate chips. (Yep that is ghost arm making a comeback)
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Combine well again, then transfer to a cake pan.
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Bake about 35 minutes or until you can prick it with a tooth pick and it comes out mostly clean.
Now for the espresso icing….
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Stir together 2 tsp espresso powder and 2 tbsp water until dissolved.
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Stir in the vanilla.
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Combine well with powdered sugar and butter.
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Pour the icing over the cooled brownies and refrigerate to let the glaze set before cutting.
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Strawberry Rhubarb Sauce

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(Source) http://www.foodnetwork.com/recipes/curtis-aikens/strawberry-rhubarb-sauce-recipe/index.html

I made this majestical creation for Easter and it is multifunctional! You can serve it with gelato, have it as a sunday topping, top strawberry short cake with it, serve with crumpets… the possibilities are endless my friends!!!!

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Ingredients

1/2 cup sugar

1/3 cup water

1 pound rhubarb stalks

1 quart strawberries

1/2 tbsp lemon juice

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Dice your rhubarb and set aside.

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Next hull and half the strawberries.

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Phhhew….

In a large sauce pan over medium heat, stir sugar and water together until they are happy and disolved!

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Add your rhubarb and simmer for 15 minutes or until tender!

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Ooooo… look at how happy they are!!!!

Add your strawberries and lemon juice then allow to simmer for an additional 10 minutes.

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Allow to cool for 10 minutes then puree in batches to get a nice sauce out of it!

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Enjoy!!!