Desserts Archives - SmartyPantsKitchen

SmartyPantsKitchen

Desserts

Dessert recipes for beginners and the seasoned cook! Enjoy a selection of cakes, pies, pastries made from scratch with all-natural ingredients. Dessert recipes are designed with step-by-step instructions.

Grilled Peaches with White Raspberry Balsamic Glaze

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Grilled Peaches with White Raspberry Balsamic Glaze

Grilled Peaches with White Raspberry Balsamic Glaze is an incredibly easy and delicious side to serve at your next outdoor gathering! The White Raspberry Balsamic Vinegar Glaze sets these peaches apart from the ordinary, and your guests will love them.

grilled peaches

grilled peaches

How Do I Make Grilled Peaches with Balsamic Glaze?

First, get the grill ready by lightly oiling the grate. Then, make the glaze and set aside. Grill the peaches on indirect heat four about 5-8 minutes. Remove the warm grilled peaches and place them in a bowl or zip bag; pour the glaze over the peaches and allow to sit for 15 minutes. When ready to serve, pour the peaches and glaze into a serving dish and garnish with chopped pecans.

Can I Make Grilled Peaches in Advance?

Yes-simply grill the peaches and store them in an air tight container. When you’re ready to serve them, pour the warm glaze over them and let them sit for about 15 minutes; garnish with chopped pecans.

grilled peaches
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Balsamic Grilled Peaches
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Sweet peaches grilled and tossed in a delicious balsamic vinaigrette.

Course: Appetizer, Salad, Side Dish, Snack
Cuisine: International
Author: SmartyPantsKitchen
Ingredients
  • 4 peaches
  • 4 tablespoons raspberry balsamic vinaigrette
  • 1 tablspoon sugar
  • 1/2 teaspoon crushed mint dried
  • 1/2 cup chopped pecans
  • pinch of salt
Instructions

  1. Cut peaches in half; core out seed

  2. Place peaches cut-side down on grill and in indirect heat for 15 minutes

  3. Turn peach halves over and cook peach skin until it softens

  4. Combine raspberry vinaigrette, sugar, mint and salt in a bowl; combine well

  5. Remove warm peaches from grill and place in a large bowl; pour vinaigrette mixture over warm peaches; toss peaches until all are coated

  6. Plate peaches and sprinkle crushed pecans over them

Recipe Notes
  • The heat of the grill really brings out the natural peach flavor!
  • This dish holds up well at picnics and goes great with grilled meats, or as a dessert
  • You might want to bring out a big tub of vanilla ice cream, too!

If You Like Peaches, You Might Try

Southern Peach Cobbler

Peach cobbler in a bowl

Watermelon Salad with Raspberry Balsamic Vinegar

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Watermelon Salad with Raspberry Balsamic Vinegar 

This refreshing and flavorful Watermelon Salad with Raspberry Balsamic Vinegar goes beyond the traditional “watermelon-feta” recipe. It offers a host of flavors and texture from the toasted pepitas and spicy arugula, but the real show-stopper is the white raspberry balsamic dressing. Serve with Pistachio Chicken Salad or Brie en Croute with Pear Compote!

 

Watermelon Salad

Watermelon salad is always a hit at summer gatherings, and this recipe really takes it to the next level. The recipe here is for about two cups of diced watermelon; for a whole watermelon, double the recipe.

Can I Make Watermelon Salad with Raspberry Balsamic Vinegar in Advance?

This recipe can absolutely be made in advance! Simply make the dressing and refrigerate. On the day of serving, cut the watermelon, pour the dressing over it, and let it chill in the fridge for about 15 minutes. Then, add the toasted pepitas, crumbled goat cheese and arugula and you’re good to go!

Watermelon Salad
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Watermelon Salad

Crisp, sweet watermelon combined with tangy goat cheese and toasted pumpkin seeds, infused with in white raspberry balsamic vinegar and garnished with spicy arugula.

Course: Dessert, Salad
Cuisine: International
Keyword: watermelon, watermelon balsamic salad, watermelon cheese salad, watermelon salad
Servings: 2 cups
Author: SmartyPantsKitchen
Ingredients
  • 2 cups watermelon bite size pieces
  • 1 tablespoon white raspberry balsamic vinegar
  • 1 teaspoon red wine vinegar
  • 1/4 cup toasted pumpkin seeds
  • 1/3 cup goat cheese
  • 1 teaspoon salt
  • 1/4 cup arugula , finely chopped
Instructions
Balsamic Dressing

  1. Combine white raspberry balsamic vinegar and red wine vinegar

Salad Assembly

  1. Cut watermelon into bite-size pieces

  2. Pour balsamic dressing over watermelon; combine well

  3. Lightly salt watermelon; add goat cheese crumbles and toasted pumpkin seeds

  4. Cover with plastic wrap and refrigerate for 10-15 minutes

  5. Garnish with fresh chopped arugula; serve immediately

Recipe Notes
  • Watermelon goes well with goat, feta or bleu cheese; since all three are soft cheeses, you might want to add the cheese right before you serve the dish, as they do soften quite a bit in the dressing

What Can I Substitute for Goat Cheese?

Any mild cheese works great in this Watermelon Salad; you might try feta cheese or a tangy bleu cheese!

I’m Allergic to Nuts. Can I Eat Pepitas?

Pepitas, or pumpkin seeds, are generally safe for those with nut allergies, however, in some instances the pepitas may have been co-mingled with nuts. For the most part, pumpkin and sunflower seeds are safe to consume if there is an allergy to nuts.

Do I Need to Toast the Pepitas?

If you don’t buy pre-toasted (or roasted) pepitas, you can toast them yourself! Simply heat a cast-iron skillet on medium-high heat. (Do NOT add any oil; the oil from the seeds releases when the seeds get hot enough.) Allow the seeds to lightly brown, tossing and stirring them occasionally. When you can smell them, they’re done. Remove from heat immediately and lightly salt if desired. Allow to cool, then add to Watermelon Salad.

Looking for other Summertime Side Dishes? Try:

Peach Cobbler

Peach Cobbler

Original Texas Sheet Cake

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Original Texas Sheet Cake

Original Texas Sheet Cake

I found this Original Texas Sheet Cake recipe scribbled on the back of a Kilgore Bank deposit slip, in a Piggly Wiggly grocery sack of recipes I inherited from my Grandmother! From the looks of the newspaper clippings and other recipes in the bag, this version of the Texas Sheet Cake dates back to around 1968.

Original Texas Sheet Cake

The origin of the Texas Sheet Cake is somewhat a mystery. Food historians and librarians discovered publications as early as 1936, where it appeared Galveston Daily News and in again in 1967, in the Huntsville Heritage Cookbook (out of Alabama, not Texas.) By the 1950’s, this popular cake was widely known in the South as Texas Sheath or Sheet Cake.

My research indicates that there was a discrepancy over whether it was called “sheet” or “sheath” cake. I recall my Grandmother calling it “Sheath Cake,” but now it’s got a variety of names: Texas Chocolate Sheet Cake, Texas Brownie Cake, Brownie Sheet Cake, and plain old Sheet Cake.Original Texas Sheet Cake

These earliest recipes used buttermilk as an ingredient; however, today, there are versions that use sour cream in lieu of buttermilk. This version of the Original Texas Sheet Cake uses buttermilk.

This thin, single layer cake is practically effortless to make, and is ready in about 30 minutes! The simplicity of the ingredients and instructions is probably what helped this recipe to prevail throughout the years. Keep in mind, this is a thin cake and yields about 16-20 slices, so, if you’re serving a large group, you might want to double the recipe and make two!

How Do I Make the Original Texas Sheet Cake?

There are three steps in preparing this cake and the icing.

1. Prepare the chocolate sauce for the batter (which requires one cup of boiling water and melted butter)

2. Next, assemble wet and dry batter ingredients in separate bowls, then combining them in a big bowl

3. Finally, make the chocolate pecan icing

I’ve found it easiest to make the dry and wet ingredients first while the chocolate for the batter is heating. Once the chocolate batter is done, combine it with the flour/sugar/egg mixture and pour it onto an ungreased jelly roll sheet.

Next, make the icing while the cake is baking.

Print
Original Texas Sheet Cake
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Original Texas Chocolate Sheet Cake is a quick and easy, thin chocolate cake with a creamy chocolate pecan frosting.

Course: Dessert
Cuisine: American
Keyword: Texas Chocolate Sheet Cake, Texas Sheet Cake
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
Cake Ingredients
  • 2 cups flour
  • 2 cups sugar
  • 1/3 cup cocoa
  • 2 sticks butter melted
  • 1/2 cup buttermilk
  • 2 whole eggs lightly beaten
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
Frosting Ingredients
  • 2 sticks butter melted
  • 1/3 cup cocoa
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
  • 1 cup chopped pecans
Instructions
Cake Instructions

  1. Preheat oven to 350ºF

  2. Bring one cup of water to boil

  3. In a large bowl, combine flour and sugar; set aside

  4. In a saucepan, melt butter; add coca and one cup of boiling water; combine well; pour chocolate mixture into flour/sugar mixture; combine well

  5. In a separate bowl, combine lightly beaten eggs, baking soda, buttermilk and vanilla; add this to the flour/sugar/chocolate mixture; combine well

  6. Pour batter into ungreased baking pan; bake @350 for 20 minutes, or until center is done

Frosting Instructions

  1. While the cake is baking, melt butter sauce pan; once melted, add cocoa, milk, vanilla, pecans and powdered sugar; combine well; set aside on the lowest temperature

  2. Remove cake from oven and drizzle warm frosting over cake; garnish with additional raw pecans

  3. Allow to cool a bit before serving

Recipe Notes
  • This cake turns out best when baked in an 18 x 13 jelly roll pan. If you don't have a jelly roll pan, use a 9 x 13 baking dish.
  • Texas Sheet Cake is a thin cake, not thick like an angel food cake. If you're serving a large number of people, you may want to double the recipe and bake two pans of this delicious dessert!
  • Out of milk? Use 1/2 evaporated milk and 1/2 water as a substitute for the milk.

 

What Is a Jelly Roll Pan?

A jelly roll pan (also known as a half-pan) is a rectangular baking pan usually 18 x 12 and has one inch side.  If you don’t have a jelly roll pan, use a baking sheet with sides or a 9 x 13 baking (Pyrex) dish.

I’m Allergic to Nuts

The Original Texas Sheet Cake has pecans in the icing, however, if you’re serving to a large group where some might have allergies to nuts, simply eliminate them from the recipe, or serve chopped pecans on the side.

Can I Make the Original Texas Sheet Cake in Advance?

This chocolate cake does beautifully when made ahead! Consider making the cake and storing it in the fridge (covered) and making the icing the day you plan to serve or, make the batter and icing in advance, store in fridge, and reheat icing prior to serving.

Looking for more Southern Desserts? Try Peach Cobbler!

Peach cobbler in a bowl

No Bake Key Lime Icebox Pie

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Key Lime Pie is the official State Pie of Florida and in just about every restaurant, you’ll find a version of this local celebrity on the menu. The variations are across the board: pastry or graham cracker crust, whipped cream or meringue? Eggs or no eggs? One thing you will find is that the tiny Key Limes are totally responsible for this tasty treat.

Back in the 90’s, the Florida State legislature set out to officially determine whether the official State Pie of Florida should be Sweet Potato or Key Lime Pie. Naturally, locals were outraged by the silly notion that the Sweet Potato would be Florida’s State Pie, after all, Key Lime Pie originated in Florida! Or did it?

This government debacle instigated further serious questions about the origin of the Key Lime Pie and, like the Lemon Icebox Pie, no direct reference was found as to the origin of the pie. Local lore says the pie was developed by a woman known as “Aunt Sally” who created the pie for her Floridian millionaire boss, William Curry, aka “Rich Bill” in the late 1800’s.

Naysayers discount the “Aunt Sally” notion and insist the earliest Key Lime Pie recipe wasn’t published until 1933 in the Miami Herald, and was most likely invented by Gail Borden, founder of Eagle Brand Sweetened Condensed Milk. Whatever the source, the Key Lime Pie is a staple menu item in Florida and deservingly so.

It wasn’t until 2006 that Key Lime Pie was named Florida’s State Pie.

What’s The Difference Between Regular Limes and Key Limes?

The limes we buy in the grocery store are generally “Persian” or “Tahiti” limes which are thick-skinned and seedless. Key Limes, originally brought to the States via West Indies and known as “Mexican” limes, are smaller, contain seeds and offer a more tart flavor. The majority of Key Limes in our grocery stores are grown in Mexico.

Can I Substitute Key Limes for Persian Limes in the Key Lime Icebox Pie?

Absolutely! Keep in mind that Key Limes are much smaller than Persian limes, therefore, you’ll need to purchase and juice more limes–almost double the amount of Persian limes.

Can I Substitute Store Bought Key Lime Juice for the Key Limes?

You can, but make sure it’s an authentic juice of the highest quality like Nellie and Joe’s Key West Lime Juice.

Key Lime Icebox Pie
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No Bake Lime Icebox Pie
Prep Time
1 min
allow time if making crust
15 mins
 

A Southern classic, refreshing lime icebox pie that requires no baking or eggs! Foolproof and delicious every time!

Course: Dessert
Cuisine: American, Southern
Keyword: Key Lime Icebox Pie, Key Lime Pie, Southern Classic Lime Icebox Bie
Servings: 8 pie slices
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
Crust
  • 8 whole graham crackers (broken; usually one pkg.)
  • 2 tablespoons sugar
  • 5 tablespoons butter (melted)
Filling
  • 1 cup lime juice
  • 1 tablespoon lime zest
  • 1/4 cup sugar
  • 1/3 cup instant vanilla pudding mix
  • 1 1/4 teaspoon gelatin (unflavored)
  • 8 ounces cream cheese softened
  • 14 ounces sweetened condensed milk
Instructions
Prepare Crust

  1. Preheat oven to 350º F

  2. Melt butter in small saucepan
  3. In food processor, combined broken pieces of graham crackers and sugar; drizzle in melted butter
  4. Pour graham cracker mixture into 9 inch pie plate; press graham cracker mixture into the bottom and sides of the pan
  5. Bake on middle rack for 12-15 minutes; remove from oven and allow to cool before filling
Prepare Filling
  1. In the food processor, combine all ingredients and pulse until it reaches a smooth consistency
  2. Scoop filling into cooled graham cracker crust; cover with plastic and refrigerate for 2-3 hours

  3. Prior to serving, garnish with whipped cream and lime slices

Looking for More Southern Classics? Try these:

No Bake Lemon Icebox Pie

No Bake No Egg Lemon Icebox Pie

Classic Meatloaf

Southern Recipes
Mom’s Classic Meatloaf

Southern Fried Catfish

Fried Catfish on a platter

Stewed Tomatoes and Okra

Stewed Tomatoes and Okra

 

Easy No Bake Lemon Icebox Pie

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No Bake No Egg Lemon Icebox PieNo Bake Lemon Icebox Pie

Lemon Icebox Pie has the reputation of being a Southern classic tradition, particularly during the hot, balmy days of summer. Just about everyone’s Grandmother served an icebox pie at some point during the summer.

Even though the “icebox” was invented during the 1800’s, there is little to be learned about when, where or whom created the “original” icebox pie recipe.

We do know that fellow Texan, Gail Borden introduced sweetened condensed milk in 1856 and in 1931, the Borden company implemented a clever promotion–offering homemakers $25 for their original recipes using the product.

To the company’s surprise, they received over 80,000 entries, and by 1939, the Borden name and its Eagle Brand product were common household names. The “original” icebox pie recipe was probably one of those entries.

No Bake Lemon Icebox Pie

There are many variations of lemon icebox pie. Traditional recipes use eggs and are not baked. Icebox pie recipes during the 60’s often called for lemonade frozen concentrate. Other recipes call for eggs and do require baking, which is how the famous New Orleans restaurant,Clancy’s, makes their Southern classic dessert.

This easy lemon icebox pie requires no eggs and no baking!

One caveat is that you must use fresh squeezed lemon juice. The artificial or “real” juice in a jar doesn’t cut it. You’ll need about a cup of lemon juice, so roughly 8-10 big lemons, plus more for garnish.

Can I Use Meyer Lemons for Lemon Icebox Pie?

I wouldn’t recommend it. Meyer lemons are less acidic and sweeter than ‘regular’ lemons. When the lemon is not the star of the show, it’s fine to substitute with a Meyer lemon; however, in this recipe, the tang of the lemon is the star and therefore I do not recommend the substitution.

How Can I Tell if a Lemon is Juicy?

Generally speaking, the finer the pores on a piece of citrus, the more juice it contains. If the lemon is relatively smooth, it most likely is juicier than those that have larger pores.

How Do I Make Lemon Zest?

If you don’t have a citrus zester, use the smallest side of a cheese grater. This recipe calls for one tablespoon of zest, which can be produced from about two large lemons.

Can I Make a Lemon Icebox Pie in Advance?

This pie can easily hold its own in the freezer for up to a week, provided its covered with plastic. Allow pie to thaw in refrigerator prior to serving.

Print
No Bake No Egg Lemon Icebox Pie
Prep Time
10 mins
allow time if making graham cracker crust
15 mins
Total Time
10 mins
 

A Southern classic, lemon icebox pie that requires no baking or eggs! Foolproof and delicious every time!

Course: Dessert
Cuisine: American, Southern
Keyword: Easy Lemon Icebox Pie, Lemon Ice Box Pie, Lemon Icebox Pie
Servings: 8 pie slices
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
Crust
  • 8 whole graham crackers (broken; usually in 1 pkg.)
  • 2 tablespoons sugar
  • 5 tablespoons butter (half a stick)
Filling
  • 1 cup lemon juice (fresh squeezed (10-12 lemons, depending upon size)
  • 1 tablespoon lemon zest
  • 1/4 cup sugar
  • 1/3 cup lemon instant pudding mix
  • 1 1/4 teaspoon gelatin (unflavored)
  • 8 ounces cream cheese (softened)
  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract
Instructions
Prepare Crust

  1. Preheat oven to 350º F

  2. Melt butter in small saucepan

  3. In food processor, combined broken pieces of graham crackers and sugar; drizzle in melted butter

  4. Pour graham cracker mixture into 9 inch pie plate; press graham cracker mixture into the bottom and sides of the pan

  5. Bake on middle rack for 12-15 minutes; remove from oven and allow to cool before filling

Prepare Filling

  1. In the food processor, combine all ingredients and pulse until it reaches a smooth consistency

  2. Scoop filling into cooled graham cracker crust; cover with plastic and refrigerate for 2-3 hours

  3. Prior to serving, garnish with whipped cream and lemon slices

  4. Allow pie to sit at room temperature for 10 minutes before slicing

Recipe Notes

This easy lemon icebox pie requires no eggs and no baking!

One caveat is that you must use fresh squeezed lemon juice. The artificial or "real" juice in a jar doesn't cut it. You'll need about a cup of lemon juice, so roughly 8-10 big lemons, plus more for garnish.

Can I Use Meyer Lemons for Lemon Icebox Pie?

I wouldn't recommend it. Meyer lemons are less acidic and sweeter than 'regular' lemons. When the lemon is not the star of the show, it's fine to substitute with a Meyer lemon; however, in this recipe, the tang of the lemon is the star and therefore I do not recommend the substitution.

How Can I Tell if a Lemon is Juicy?

Generally speaking, the finer the pores on a piece of citrus, the more juice it contains. If the lemon is relatively smooth, it most likely is juicier than those that have larger pores.

How Do I Make Lemon Zest?

If you don't have a citrus zester, use the smallest side of a cheese grater. This recipe calls for one tablespoon of zest, which can be produced from about two large lemons.

Can I Make a Lemon Icebox Pie in Advance?

This pie can easily hold its own in the freezer for up to a week, provided its covered with plastic. Allow pie to thaw in refrigerator prior to serving.

Looking for More Southern Favorites? Try some of these!

No Bake Key Lime Icebox Pie

Classic Meatloaf

Fried Catfish

No Bake Key Lime Icebox Pie

Classic Meatloaf

Southern Recipes
Mom’s Classic Meatloaf

Fried CatfishFried Catfish on a platter

Cabbage RollsEasy Baked Stuffed Cabbage Rolls

Let me know how you like this recipe!

Maple Glazed Bananas

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Maple Glazed Bananas

Maple Glazed Bananas are a delicious treat for dessert, snack or breakfast!

Who says dessert has to be fattening? Maple glazed bananas are a simple, yet special treat any time and a great way to use bananas that are a bit too ripe!

Bananas are almost a superfood; they contain no fat, sodium or cholesterol and have only about 100 calories! They’re super rich in Vitamins B6 and C, have a good amount of fiber, and also contain a host of minerals including potassium, iron, manganese, magnesium, folate, niacin and riboflavin.Maple Glazed Bananas

Should I Buy Organic Bananas?

Interestingly, bananas are not on the Environmental Working Group’s “Dirty Dozen” OR “Clean 15” lists, so the answer is not clear. Conventional produce generally has been treated with synthetic pesticides. Bananas, mangos, papaya, pineapple and avocado are at the low-end of the spectrum regarding the amount of pesticides used, whereas apples, berries, grapes, peaches and pears are on the high-end of this spectrum.

In conclusion, while there is no clear answer as to whether organic bananas are better than conventional, it would be safe to say that if you consume massive amounts of bananas, organic might be a better choice.

Maple Glazed Bananas
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Maple Glazed Bananas

Broiled bananas with a cinnamon maple glaze.

Course: Breakfast, Dessert
Cuisine: International
Keyword: Bananas Foster
Servings: 4 servings (4 banana slices per person)
Author: SmartyPantsKitchen
Ingredients
  • 4 large bananas not too ripe
  • 1/3 cup brown sugar
  • 1 tablespoon granulated sugar
  • 2 tablespoons cinnamon
  • 2 tablespoons butter room temperature
  • 2 tablespoons maple syrup
  • oil for pan
  • 1/3 cup toasted coconut (optional)
Instructions

  1. Toast coconut: place a skillet on the stove; medium high heat; add coconut; stir coconut continuously; allow coconut to brown slightly about 2-3 minutes; remove coconut from skillet and place in small bowl; set aside

  2. Preheat oven to broil; spray oven safe baking dish lightly with oil; set aside

  3. Combine brown sugar, butter, maple syrup and cinnamon in a bowl

  4. Slice bananas in half then slice each half lengthwise; place bananas in baking dish

  5. Brush cinnamon mixture over bananas

  6. Place under broiler for 6-8 minutes or until the cinnamon mixture begins to bubble and caramelize

Recipe Notes
  • If you want to make an "adult" version of this recipe, add 2 tablespoons of dark rum or bourbon to the brown sugar/cinnamon mixture

If you like this dessert, you might also like Wine Poached Pears!

 

 

Orange Italian Cream Cake

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Orange Italian Cream Cake

Orange Italian Cream Cake is perfect for special occasions, holidays, baby or wedding showers! Italian Cream Cake

Italian Cream Cake, also known as Italian Wedding Cake, is not only beautiful, it’s delicious! There are many variations of recipes, but the basic ingredients are a coconut-infused white cake, with a chopped pecan cream cheese frosting. This recipe nestles in some fresh orange curd between the cake layers and the flavor combination is amazing! Christmas Italian Cream Cake

Orange Italian Cream Cake

Orange Italian Cream Cake topped with Glazed Pecans and Toasted Coconut

How Long Does It Take to Make Orange Italian Cream Cake?

The recipe consists of four main ingredients: cake, orange curd, frosting and glazed pecans. If you attempt to make the cake in one day, it will require a significant amount of time, simply because the orange curd needs to chill for 6-8 hours.  Another step that takes quite a while is beating the egg whites to form stiff peaks. For these reasons, I recommend making the orange curd, pecan cream cheese frosting and glazed pecans a day before preparing and assembling the cake. I also recommend you use a stand mixer; a hand-held mixer took me about 40 minutes to get stiff peaks (and a stiff back, too!)

Can I Omit the Pecans?

Yes, but it won’t be an authentic Italian Cream Cake; the pecans and coconut are what differentiate this cake from others.

Can I Freeze Italian Cream Cake?

Yes. Generally speaking, most cakes can be frozen up to a year, provided they are in an air-tight, freezer compatible container. When you’re ready to thaw the cake, leave it at room temperature.

Orange Italian Cream Cake
Print
Orange Italian Cream Layer Cake
Cook Time
25 mins
 

Layers of orange curd form the basis of an Italian cream cake, with hints of pecans and toasted coconut.

Course: Dessert
Cuisine: International, Italian
Keyword: Italian Cake, Italian Cream Cake, Italian Layer Cake, Orange Layer Cake
: 200 kcal
Author: SmartyPantsKitchen
Ingredients
Cake Ingredients
  • 1/2 cup butter softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 large eggs separated; reserve whites
  • 1 tablespoon vanilla extract
  • 2 cups flour all-purpose
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 1/2 cups coconut sweetened, flaked
  • Fresh Orange Curd (see recipe)
  • Pecan Cream Cheese Frosting (see recipe)
  • Glazed Pecan Halves (see recipe)
Orange Curd Ingredients
  • 1 cup sugar
  • 2 cups fresh orange juice (about 4 lbs. navel oranges; juiced)
  • 1/4 cup cornstarch
  • 3 whole eggs lightly beaten
  • 1/4 cup butter
  • 1 tablespoon orange rind
Pecan Cream Cheese Frosting Ingredients
  • 12 oz. cream cheese softened
  • 1/2 cup butter softened
  • 1 tablespoon vanilla extract
  • 16 oz. powdered sugar
  • 1 cup pecans chopped and toasted
Glazed Pecan Ingredients
  • 2 cups pecan halves (do not chop)
  • 1/3 cup light corn syrup
  • Vegetable cooking spray
Instructions
Orange Curd Preparation

  1. First, make the orange curd:

  2. In a medium saucepan, combine sugar, cornstarch and orange juice

  3. Bring to boil, whisking constantly until mixture reaches a pudding-like consistency

  4. Remove pan from heat; add butter and grated orange rind

  5. Continue whisking until butter is well combined

  6. Place orange curd in a glass container; place plastic wrap directly on the top of the orange curd; refrigerate for 4-8 hours

Pecan Cream Cheese Frosting Preparation

  1. Using a mixer, combine cream cheese, butter and vanilla extract until creamy

  2. Gradually add powdered sugar to mixture on low speed until sugar is well-combined

  3. Add chopped/toasted pecan pieces to mixture; combine well

  4. Refrigerate for 1 hour

Glazed Pecan Halves Preparation

  1. Preheat oven to 350ºF

  2. In a small bowl, combine pecan halves and corn syrup

  3. Place pecan halves in an even layer on oiled parchment paper

  4. Bake for 10 minutes; flip pecans and bake an additional 10-12 minutes

  5. Place pecan halves in an even layer on wax paper and allow to cool

Cake Preparation

  1. Preheat oven to 350ºF

  2. In a large bowl, combine flour and baking soda; set aside

  3. Grease and flour three nine inch cake pans; set aside

  4. Separate five whole eggs; set yolks and whites aside

  5. Using a stand/electric mixer on medium speed, combine butter and shortening until blended and fluffy

  6. Continue mixing and add sugar gradually

  7. Add egg yolks one at time; blend well 

  8. Add vanilla; blend well

  9. Gradually add flour/baking soda mixture and buttermilk to the butter mixture

  10. Add one cup of the flaked coconut and blend by hand until combined; set aside (reserve the remaining 1/2 cup of flaked coconut for garnish if desired)

  11. In a separate bowl, add egg whites and beat until stiff peaks are formed

  12. Once stiff peaks are formed, use a spatula and fold egg whites into cake batter

  13. Pour 1/3 of the batter into each of the prepared baking pans (NOTE: the baking pans will only be about 1/3 full; do not panic; it's supposed to be this way); the cakes will rise significantly

  14. Bake cakes in oven for 25-40 minutes; check center with toothpick and when it comes out clean, the cake is done

  15. Turn cakes out onto cooling racks and allow to cool

  16. Once cakes have cooled, place one cake on a cake board; add the orange curd to the top of the cake

  17. Place the second cake on top of the orange curd and the remaining orange curd on the top of the second cake

  18. Place third cake on top of the second

  19. Place the three layered cake in the refrigerator for one hour

  20. Optional: lightly toast the remaining 1/2 cup of flaked coconut on the stove in a dry pan; toast until you can smell it, then remove it from the heat 

  21. Once cake is cold; apply frosting and place glazed pecans around the top

Recipe Notes

For best results, this recipe should be prepared in the following order:

  1. Prepare orange curd and refrigerate
  2. Prepare pecan cream cheese frosting and refrigerate
  3. Prepare glazed pecan halves and set aside
  4. Prepare cakes and allow to cool
  5. Apply orange curd to cake and refrigerate
  6. Apply frosting to cold cake; refrigerate until about 30 prior to serving

If you do not have the time to devote to making this cake in one day, make the orange curd, frosting and glazed pecans in advance. 

Craving More?

Rum Glazed Scandinavian Almond Cake

Quick Apple Crisp

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Apple Crisp

Quick Apple Crisp

Quick Apple Crisp is easy to make and absolutely perfect for Fall when apples are in season! This recipe requires only a few ingredients and makes your house smell fabulous!

Apple Crisp in Spoon

What Type of Apple Should I Use for this Quick Apple Crisp recipe?

I used Fuji apples, however, you could probably use any other red apple such as Gala or Pink Lady. I wouldn’t recommend a Red Delicious apple simply because they are grainier than other red apples and fall apart when baked. Granny Smith apples would work, too, but they tend to keep their form better than red apples.

Because this is a “crisp”, I wanted an apple that would dissolve a bit, but still contribute a sweet flavor, so I chose Fuji.

Can I Use Honey Graham or Cinnamon Graham Crackers?

I suppose you could, but I don’t know how well the Cinnamon flavored Graham Crackers would do in this dish, simply because it already has cinnamon as one of the ingredients.

Apple Crisp
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Quick Apple Crisp
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Baked apples topped with a crispy layer of graham crackers, brown sugar, cinnamon and nutmeg!

Course: Dessert
Cuisine: American
Keyword: Apple Crisp, Apple Dessert
Servings: 4 medium servings
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 4 cups apples cored, peeled and sliced thinly
  • 1 cup brown sugar packed
  • 1 cup graham crackers crushed
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 3/4 cup butter softened
  • 1 tablespoon lemon juice
Instructions

  1. Preheat oven to 350º F

  2. Combine brown sugar, graham crackers, cinnamon, nutmeg and softened butter

  3. Peel, core and slice apples; place apples in a bowl and squeeze lemon juice over them

  4. Rub a little butter into a square baking dish

  5. Place sliced apples in greased baking dish

  6. Pour brown sugar mixture over sliced apples

  7. Bake uncovered for 25 minutes

Recipe Notes
  • This recipe makes enough for about four small-medium servings; I recommend you double or triple the recipe for large groups.
  • You can use canned apple slices if you prefer
  • This dessert tastes good with ice cream on top -- or whipped cream!

Cinderella Cake with Coachman’s Icing

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Cinderella Cake

Cinderella Cake with Coachman’s Icing

Cinderella Cake

Cinderella Cake with Coachman’s Icing is an old recipe that is absolutely fabulous!! I’ve been going through my Grandmother Lucille’s “recipe bag”, and I came upon this recipe apparently torn off what looks like the back of an Imperial Sugar bag.

Cinderella Cake Original Recipe

Now, I have no idea how old this recipe is, but I did a bit of research and I found a few other “Cinderella Cakes” with the same ingredients. I didn’t change the cake ingredients and it turned out delicious! It is a nice, fluffy, moist cake with a mild pumpkin flavor and a hint of cinnamon.

My daughter made her own icing recipe (she’s the baker in the family), and we tinted it the dressing with a bit of orange food coloring…not a fan of food coloring, but once in a while it’s okay…I guess.Camille icing Cinderella cake

The original recipe called for a tube pan, but I really wanted a “pumpkin texture”, so I opted for a Bundt pan. I think Bundt pans were around back when, but if you’re curious and want to know the history of the Bundt pan, read here.

Cinderella Cake in Bundt Pan

The heavenly smell of baked pumpkin soon enveloped the whole house, and since the weather here in Texas suddenly changed from “pouring rain” to “sweater-weather Fall”, we were on Cloud 9!!! We all decided it was time to find the other missing house shoe, pull out the sweats and turn off the A/C! Hallelujah! Fall has Finally Arrived!I hope you’ll try this classic pumpkin cake recipe…it really is nice, light and tasty for a sweater-weather evening!

Can I Substitute Pumpkin Pie Mix for Canned Pumpkin?

No. Canned Pumpkin Pie Mix and Canned Pumpkin are totally different. Don’t even go there. Use Real Canned Pumpkin.

Can I Bake a Whole Pumpkin and use the Inner Flesh of the Pumpkin Instead of Using Canned Pumpkin?

Why would you do that? It would take all night and day to roast enough pumpkins to get two cans of pumpkin puree… Good Lord. Just buy the canned pumpkin. It’s only once a year!

Can I Bake this Cake in a Sheet Pan?

Yes you can, but it won’t resemble a pumpkin.

Cinderella Cake
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Cinderella Cake Recipe
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Light cake with pumpkin and cinnamon flavors...perfect for any gathering!

Course: Dessert
Cuisine: American
Keyword: Cinderella Cake Recipe, Pumpkin Cake
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
Cake Mixture Ingredients
  • 2 cups sugar
  • 4 whole eggs
  • 2 cups flour
  • 2 cups canned pumpkin
  • 1 cup oil
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspon salt
Icing Ingredients
  • 2 cups powdered sugar
  • 1 stick butter softened
  • 1 package cream cheese 1 block of cream cheese
  • 2 teaspoons vanilla extract
Instructions
Cake Instructions

  1. Preheat oven to 350º F

  2. Lightly oil Bundt pan

  3. In a large bowl, combine sugar and eggs; using a mixer, combine till light and smooth

  4. Gradually add oil to sugar and eggs, and continue to beat until smooth

  5. Add dry ingredients to mixture; beat until smooth

  6. Add pumpkin and beat until smooth

  7. Pour batter into lightly greased Bundt pan

  8. Bake for 50 minutes

Coachman's Icing

  1. Soften butter and cream cheese

  2. Using a mixer, in a large bowl add: powdered sugar , butter and cream cheese; mix until smooth

  3. Add vanilla to mixture and continue to blend

  4. Add food coloring (optional) and blend well

  5. Chill icing for 15 minutes

  6. Put icing into piping bag and apply icing to cake

Scandinavian Almond Cake

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Scandinavian almond cake with butter rum glaze is easy to make and oh so yummy! The warm glaze over the warm cake is a perfect dessert anytime! 

 

rum butter glaze almond cake

Almond cake is arguably a northern recipe. No one knows if the Swedes or Finns brought it to the States, but each claims responsibility and has their own spin on this popular and traditional Scandinavian dessert.

What makes it so unique is not only its flavor, but the elongated pan it’s baked in–it’s a  beveled pan and each bevel is just enough for one slice. There are recipes out there for rum cake, but this isn’t a rum cake, it’s an almond cake with a rum glaze. Instead of using vanilla extract, like you would in a rum cake, this recipe calls for almond extract.

…

Read On →

Peach Cobbler A Thousand Summer’s Ago

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Summertime Cobbler is Here!


I remember watching my Grandmother make cobbler. She’d make peach, blueberry, and blackberry cobblers at the drop of a hat and with such ease!

I’d be sitting on the counter-top, watching her mix the flour and other ingredients, waiting impatiently for that warm-baked-sweet-cobbler to be done so I could put a big dollop of vanilla ice cream on top and devour it before my Grandaddy came sniffing around in the kitchen. You see, he liked cobbler, too…and root beer floats.

Every summer, I’d go to East Texas and spend up to two weeks staying with my Grandparents and hanging out with my cousins. Summer was different then. Maybe it’s because I’m older, or maybe it’s because summer really was different then. summertime picnic table

East Texas Cobbler

There was a real wooden picnic table out in the yard, under pecan trees. And there was a breeze. I don’t recall hosing down the yard with toxic chemicals so we could sit out there…we’d just take a newspaper, a watermelon, a salt shaker, a roll of paper towels, and a big knife…oh, and a fly-swatter. We’d have a good ole’ time!  There was a water sprinkler we’d sometimes run through, and Grandmother’s garden we’d have to help tend to. We’d snap and shell peas, water tomatoes, and make pickles from the cucumbers she grew…endless fun in the kitchen! In the evenings, there were lightening bugs to catch, and sometimes, it would rain baby frogs. Seriously!!! Little bitty frogs that were about the size of a fingernail would come down with the summer rain!peach cobbler

At night, we’d  leave the windows open and be gently lulled to sleep by a breeze, the scent of gardenia’s, the sound of 18-wheeler’s rolling down Highway 42, and the occasional sound of a train rolling through a nearby town. The perfect backdrop for a peaceful sleep. I haven’t slept that well since I was last at their house, probably around 1991.

 

And the cobbler was always present. Grandmother sometimes used canned peaches (with their juice) and other times, she’d use fresh peaches and make a syrup (boil sugar, water and peaches for a few minutes). After the peach cobbler was gone (usually within two hours), she’d send Grandaddy back to the store to get some blue or blackberries, if she hadn’t picked some already. Oh, and another gallon of vanilla ice cream. He never complained about having to go to the grocery store–not once–and I can’t get my husband to take out the trash. That’s another story. We’re talking cobbler, here.blackberry cobbler

All In The Family

My cousin, Rachel, has one of Grandmother’s cookbooks that has a handwritten side note for “Cobbler”, but we can’t tell if it’s for a pie or cobbler…it says, “Cobbler”, but after making it, it wasn’t what I’d watched her do a million times. Turns out, I didn’t follow the hand-scribbled instructions. I called my Mom and she translated Grandmother’s hand-written recipe. Grandmother’s Cobbler Recipe is not one of those “pour batter” recipes, nor is it a “cake”…It’s a firm dough that’s snuggled into the fruit juice. It rises and remains somewhat soft and chewy. Ironically, I never saw my Grandmother use a cookbook and I’m wondering why I don’t have any of her cookbooks…I have a collection of Southern Living envelopes and Kilgore Bank stationery with recipes scribbled on them…

In a Cook’s World

Cobbler dough is about as controversial as the dumplins’ in “Chicken and Dumplins”, how to make cornbread (sugar or not) or Chili recipes (beans or no beans). This is a topic you do NOT want to bring up with a foodie. It’s the same as talking politics or religion at a cocktail party… You’ve been warned. Grandmother’s cobbler batter wasn’t cake-like. It wasn’t biscuit-like either. It was an ooey-gooey, sweet syrupy mess. And we all loved it! After testing out a few recipes, I think I’ve found the secret to mimicking her famous cobbler and I am very happy to share it with you!

Peach cobbler in a bowl
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Peach Cobbler
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Southern style peach cobbler can be made with fresh, canned or frozen fruit. If fresh or frozen fruit is used, you'll want to make a syrup to add to the cobbler. 

Course: Dessert
Cuisine: American
Keyword: Cobbler, Peach Cobbler
Servings: 12 people (maybe!!)
: 1 kcal
Author: SmartyPantsKitchen
Ingredients
  • 4 cups peaches (See Recipe Notes)
  • 1 1/2 cups flour
  • 2 cups sugar, divided 1 cup for fruit; 1 cup for syrup
  • 1/2 cup oil
  • 1 teaspoon baking powder
  • 1 stick butter
  • 1/2 cup milk
  • pinch of salt
  • 2 tablespoons cinnamon or allspice (optional)
Instructions

  1. Preheat oven to 350ºF

Pastry Instruction

  1. Combine flour, oil, milk, baking powder and salt into a bowl; combine well, cover and chill for 10-20 minutes

  2. Remove chilled dough from refrigerator and roll it out on a lightly floured surface; cut dough into strips

  3. Gently press dough into fruit/syrup mixture

Fruit Instruction

  1. Prepare 4 cups fruit  (For peaches, peel and slice; for berries, just rinse) SEE RECIPE NOTES

  2. Sprinkle one cup of sugar over fruit; combine well, cover and allow to sit at room temperature for 20 minutes

  3. Once fruit has absorbed some of it's sugar, place fruit, one cup of sugar and one cup of water in a large saucepan add cinnamon/allspice now; bring to boil

  4. Meanwhile, in a 9 x 13 baking dish, add one stick of butter; put the pan in the oven and allow the butter to melt

  5. Pour the warm fruit and juice into the pan with the melted butter

  6. Place strips of pastry dough in a criss-cross fashion over fruit

  7. Bake, uncovered at 350ºF for 45-60 minutes or until dough is golden brown

  8. Serve warm with vanilla ice cream

Recipe Notes
  • If you decide to use canned peaches, get two big cans  and just pour the juice and fruit over the melted butter and resume recipe
  • Canned fruit is either packed in water or syrup (ugh...high fructose corn syrup)
  • If you use canned fruit that's in water, you'll want to make the fruit syrup
  • If you use frozen fruit, you'll want to make the fruit syrup

 

 

 

Lucille’s Fresh Apple Cake

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fresh apple cakeMy Grandmother Lucille (see Dedications) would have been 106 years old last week, on April 13th. I had planned to make her Fresh Apple Cake on her birthday, but reality intervened in the form of a baby copperhead snake sitting on my toilet that Friday morning. Nonetheless, we spent all weekend “de-snaking” our house and property. Now that’s over with I can resume my cooking.

As usual, Lucille’s recipe was handwritten on a 3×5 index card. With No Title.

fresh apple cake

Luckily, my Mother knew what it was, “oh, that’s my Mama’s Fresh Apple Cake recipe”! Lucille’s original recipe contained pecans, but I thought I might enhance the nutritional value of the cake through the substitution of walnuts.fresh apple cake…

Read On →

Pineapple Souffle

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Pineapple Souffle

pineapple souffle

Pineapple Souffle is an easy recipe that goes great with a holiday ham, barbecue, or even as a dessert!

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Pineapple Souffle
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
The perfect side for your holiday ham! Sweet and fluffy, pineapple souffle can be served warm or at room temperature!
Servings: 8
Ingredients
  • 1/2 cup Butter room temperature
  • 3 whole Eggs slightly beaten
  • 1 1/2 cups Sugar
  • 3 cups Bread torn into pieces
  • 1 15.oz can Crushed Pineapple drained
Instructions
  1. Preheat oven to 350 degrees
  2. In a large bowl, combine butter, sugar and eggs and cream together until well blended
  3. Add torn bread and pineapple to butter mixture
  4. Place in lightly greased baking dish
  5. Cover with foil and bake for 50 minutes
Recipe Notes

This dish can be made in advance. To reheat, simply place covered dish in oven at 350 degrees for 30 min.

 

Rum Glazed Scandinavian Almond Cake

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rum glazed almond cake

Rum Glazed Scandinavian Almond Cake

My husband’s family is of Scandinavian descent and I acquired this recipe years ago. I’ve been serving this light and airy almond cake for quite sometime and everyone always asks me for the recipe so, here it is!

rum butter glaze almond cake

It is made with ingredients you already probably have in your pantry and takes about 45 minutes to cook. The rum butter glaze really dresses up an already delicious almond cake…just look at that glaze!

Scandinavian Rum Cake is usually served during the holidays, but it makes a nice dessert for a wedding or baby shower, too!

Here’s a quick video:

Rum Butter Glaze Directions

  1. On medium low heat, place all ingredients into a saucepan; cook until sugar is dissolved
  2. Turn cake out onto serving dish and drizzle with glaze.

 

rum butter glaze almond cake
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Rum Glazed Scandinavian Almond Cake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

This quick and easy cake is absolutely delicious! Rum glazed almond cake pairs well with fresh blue or blackberries, or a glass of champagne!

Course: Dessert
Cuisine: American
Servings: 12 slices
Author: SmartyPantsKitchen
Ingredients
Cake Ingredients
  • 1 1/4 cup flour
  • 1 cup sugar
  • 1 whole egg slightly beaten
  • 1 1/2 teaspoons almond extract
  • 2/3 cup milk
  • 1/2 teaspoon baking powder
  • 1 stick butter melted
Rum Glaze Ingredients
  • 3 tablespoons butter
  • 1 tablespoon dark rum
  • 1 tablespoon sugar
Instructions
Cake Instructions

  1. Preheat oven to 350º F

  2. In a big bowl, combine sugar, egg, almond extract and milk; whisk to combine

  3. Add flour, baking powder and melted butter to the sugar mixture; combine thoroughly

  4. Pour into lightly greased cake pan and bake for 50 minutes

  5. Allow cake to cool for about 20 minutes before removing from pan

Rum Glaze Instructions
  1. On medium low heat, place all ingredients into a saucepan; cook until sugar is dissolved

  2. Place cake on serving platter and drizzle with rum glaze mixture

Recipe Notes
  • This cake can be made with various ingredients; if you prefer, use walnuts or pecans instead of almonds
  • Incorporate blueberries into cake batter before cooking

Wine Poached Pears

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temp

Wine Poached Pears

Wine Poached Pears are an easy, light, delicious dessert that will impress and delight your guests! 

Pear Moves West

It is believed that the pear originated in Asia and gradually made its way to The Old World–Europe and Africa. As the pear reached Europe, it was widely accepted as a delicacy. Interestingly, it was also accepted as the fruit of choice for masterpiece artists’ painting still life scenes, due to its unique shape and silhouette. Some say the French brought the pear to the States, and others claim it was the Belgians. Nonetheless, at that time, pears were considered a valuable commodity among the trading routes. Eventually, in the 1800’s the pear tree was brought to Oregon and Washington where now, over 80% of the nation’s pears are harvested.

The European culinary community was wild about the pear and began to experiment with the beautiful fruit. The beauty of the pear is that it has a delicious, buttery flavor, medium texture and a long storage life. Today, pears are incorporated into salads, presented on cheese boards, and served as dessert.

Pear Nutrition

Pears are naturally sodium, gluten, fat and cholesterol-free, making them another “super food”. A medium-sized pear has about 100 calories and is very high in Vitamin C, fiber and potassium. Vitamin C is essential for cell growth and repair, maintaining metabolism and promoting healing.  Because pears are a nutrient dense food, high in fiber and water, they provide us with a feeling of satiety, or fullness.

Pears

Varieties

Pears are categorized as summer or winter varieties. Summer varieties are harvested in August; winter varieties are harvested from late August through October. There are roughly ten varieties of pears that are popular in the United States. These varieties are: Green Anjou, Red Anjou, Bartlett, Red Bartlett, Bosc, Comice, Concorde, Forelle, Seckel, and Starkrimson. While all pears are naturally sweet, some are sweeter than others. The sweetest pear is Comice. Bartlett, Starkrimson and Concord follow in a second group of being very sweet and juicy; however, the Concorde is sweet and crisp. The next group includes the Anjou, Bosc and Seckel. This group is relatively sweet; the Bosc and Seckel are more crisp than juicy. The Forelle pear is the least sweet and somewhat crispy.

Asian pears are rounder than the varieties mentioned here and are much more crispy and crunchy, like an apple. For this reason, most salads feature Asian pears ,usually accompanied with bleu or Gorgonzola cheese and walnuts.

poached pears

poached pears
Print
Wine Poached Pears
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Who says dessert has to be fattening and unhealthy? Wine Poached Pears are the perfect finale to a meal and are also delicious for a light brunch. 

Course: Breakfast, Dessert, Side Dish
Cuisine: French
Servings: 1 pear per person
Author: SmartyPantsKitchen
Ingredients
  • 2 Bosc pears
  • 1/2 cup red wine (optional)
  • 2 sticks
  • 1/4 teaspoon cloves
  • 1 teaspoon sugar
  • 1/2 cup dried fruits (cranberry, cherry, blueberry)
  • juice of two large lemons
Instructions

  1. Peel pears, cut into halves or  quarters and place in a big bowl; squeeze lemon juice into bowl and coat pears (this keeps them from turning brown)

  2. In a saucepan on medium heat, add wine, cloves, water, cinnamon and sugar; cook until sugar is dissolved

  3. Add pear sections and turn heat to low

  4. Simmer, covered 25-30 minutes, or until pears are tender

  5. Remove pears with slotted spoon and set aside

  6. Bring remaining wine/water mixture to rolling boil; add dried fruit and cook until fruit plumps up

  7. Place pears in shallow bowl and drizzle wine/water mixture over pears

  8. Garnish with a spoonful of marscapone cheese and garnish with a curl of lemon zest (to make the lemon curl, use a potato peeler and go around the perimeter of the lemon removing a thin layer of the skin.) Twist and place on top of marscapone.

Recipe Notes
  • Wine Poached Pears are an elegant, light dessert we inherited from France!
  • If you like, add a few nuts to top it off.
  • If you prefer, substitute the wine with apple juice or cider.

Another recipe you might like is peach cobbler!

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