Tuesday, August 17, 2010

Pretty Party Table

I'm in love with this Dessert Table setting featured by Crate & Barrel. Sage green and cotton candy pink were my wedding colors and we served pink and white candies in glass vases just like this. Makes me want to throw a shower!

These green dishes are so classic and simple (they match my house as well). Wouldn't they look great sprinkled with some bright red dishes at Christmastime?

Fun, fun, fun!

Thursday, August 5, 2010

Angel Food Cupcakes with Peaches, Raspberry Sauce, & Biscotti Crumbles

Angel Food Cupcakes with Peaches, Raspberry Sauce & Biscotti Crumbles. Now isn't that the longest recipe name ever? And I even left out the whipped cream. I just couldn't think of anything catchy and shorter to capture this dessert. Your naming suggestions are welcome!

My man and I created this recipe while trying to come up with a dessert for his birthday that would be light & summery and travel well. His birthday plans included dinner at our favorite local Chinese Restaurant follwed by a dessert picnic along the grassy strand at the Dana Point Harbor.

I packed all the dessert components individually in a cooler and we assembled the dessert at the harbor. For this occasion I packed frozen Cool Whip instead of whipped cream so it would keep well in the cooler during dinner. For the biscotti we used Nonni's Cioccolatti Biscotti which added a little layer of rich dark chocolate to the dessert. We also found that the almond flavor of the biscotti worked really well with angel food cake.

We loved this dessert and found that it was hard to eat just one serving even though we were stuffed from dinner. I can't think of a more perfect way to spend a summer evening than sitting out in the harbor watching boats float by and enjoying a summertime dessert.

[Aren't these cupcake liners adorable? My sister-in-law gave them to me for Christmas along with a whole box full of cupcake goodies. I highly reccomend these liners, the paper is thick and waxy and much sturdier that regular liners.]

[Raspberry Dessert Sauce recipe can be found here]

Angel Food Cake with Peaches, Raspberry Sauce and Biscotti Crumbles
Makes 12 portions
  • 1 box of Angel Food Cake mix
  • Water
  • 12 cupcake liners
  • 6 peaches
  • Juice from 1/2 lemon
  • 1 package of fresh raspberries
  • 1/4 cup + 2 Tbsp sugar
  • 1 carton of Cool Whip or other whipped cream
  • 4 Biscotti, crumbled

Step 1. Prepare the Angel Food Cake mix and bake according to the package directions for cupcakes. Cool and store in a cupcake carrier or other sealed container.

Step 2. Using the raspberries and 1/4 cup sugar, prepare the Raspberry Dessert Sauce according to the directions in this earlier post. Place into a storage container and refridgerate.

Step 3. Peel and slice peaches. Place into a storage container. Toss with the lemon juice to prevent browning and 2 Tbsp of sugar. Refridgerate until ready to use. The sugar will dissolve with the peach juice and create a nice syrup coating on the peaches. Cover and refridgerate.

Step 4. Assemble your cupcakes! Place each cupcake on dessert plates, surround with 2 spoonfuls of peaches, top with a dollop of whipped cream, drizzle with raspberry sauce and sprinkle biscotti crumbles on top.

Tuesday, August 3, 2010

Raspberry Dessert Sauce

Fresh fruit sauces are so simple to make (it really only takes 5 minutes) and can really add a special touch to desserts of all kinds. This recipe is for a Raspberry sauce but you can substitute it with any type of berry. Try fruit dessert sauces on ice cream, cupcakes (like these Angel Food Cupcakes with Peaches and Biscotti), brownies, chocolate cake, creme brulee, cheesecake...I'm sure you could keep the list going with me!

Raspberry Dessert Sauce
  • 1 package fresh raspberries (can substitue with frozen)
  • 1/4 cup sugar (or to taste)
  • 1/8 cup water

In a small saucepan bring all ingredients to a simmer. Let simmer for 5 minutes until sugar is disolved and fruit is softened and broken down. The longer you simmer, the less chunky the sauce will be. Remove from heat. Store covered in the refridgerator.

If using strawberries, you can mash berries after cooking to desired consistancy. If fruit is bland and lacking flavor (i.e. frozen) 1 Tbsp of lemon juice will help brighten up the flavor of the sauce.

Variation: substitue with strawberries, blueberries or blackberries
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