Tablespoon Jello Shots

by bakedbree on February 11, 2012

I truly have the best job in the world. Tablespoon asked me to create a collection of Jello Shot Recipes, and I was thrilled to oblige. I really had a lot of fun creating these recipes. I thought about what I like to drink, and what flavor combinations that I enjoy, and I got to create jello shots out of them. Once I figured out the formula, I realized that I could make any combination that I wanted to. Truly, the possibilities are endless.

One of the things that I discovered when developing these recipes was that they were very easy to dress up. Gone are the days when jello shots are just for college students. These will be gracing my summer parties this year, and I feel that they will be well received. Add sanding sugars, toasted coconut, and even whipped cream just make them that much more fun. I also loved the idea of using citrus rinds as the container for the jello shot. They are gorgeous to look at as well as drink. Drink? Eat? Slurp? I am not sure the correct noun to use, I just know that these are all about fun.

The day after I made them, I needed to photograph them, and make sure that they were delicious. If some of these shots are a little blurry, well, I apologize.  They were in fact delicious. And maybe just a little potent. Even though they look benign, these pack a punch. It does equal out to about a shot per jello shot. Proceed with caution.

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Tom Selleck

by bakedbree on February 8, 2012

I cannot tell you why this dessert is called Tom Selleck. I can take a few guesses though. The first things that come to mind when eating it are: smooth, creamy, sexy. Just like the real thing. I have to admit, that I have a giant crush on Tom Selleck. There is a noticeable age difference between us, but that’s okay, right? I really cannot think of a time when he was not good looking. Magnum P.I. (he could rock a corduroy short, couldn’t he?), Las Vegas, Friends (my personal favorite time), Blue Bloods. Doesn’t he look like a guy that would give a great hug? He’s a big guy. It seems like he would be warm and cuddly, and smell really good. This is just getting weird now isn’t it? I love that he is an avocado farmer. He seems like an all-around good guy, worthy of a delicious dessert.

I got this recipe from my best friend in the world Kathy. This dessert is her husband’s favorite dessert. It is what he requests on his birthday. The original recipe (I posted Kathy’s recipe on on Tasty Kitchen ages ago) is great, it calls for Cool-Whip and instant pudding. There is nothing wrong with this, but I always wondered if it would be better with homemade pudding and whipped cream. You know what? If you want to take the time to make everything from scratch, go ahead, but both versions are equally amazing. This dessert always seems to make an appearance at my house for Valentine’s Day, and this year is no different.

1 1/2 sticks butter
2 Tablespoons sugar
1 1/2 cups flour
8-ounce package cream cheese at room temperature
2/3 cup powdered sugar
whipped cream
chocolate pudding
sprinkles

Start by making the crust.  Mix together butter, sugar, and flour until it is combined.

Press the crumbs into the bottom of a sprayed 9×13 pan.  Bake in a preheated 350 degree oven for 15 minutes.  Cool completely.

While the crust is cooling, whip 2 cups of heavy cream according to this recipe.  I add Whip-it to mine, but you don’t have to.  Beat the cream cheese and powdered sugar together.  Fold in one third of the whipped cream.

Spread the cream cheese layer over the cooled crust.

Spread the chocolate pudding on top.

Cover the top with the remaining whipped cream.  Chill for a few hours or overnight.

Add some sprinkles if you like.  I found these cute, little, colorful hearts at Target the other day.  I cannot help myself when it comes to sprinkles.  I have problems.

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Berry and Mascarpone Tart

by bakedbree on February 4, 2012

Some weeks seem to drag, and others seem to fly by.  This week flew. Even though it seems like we just got to Kansas, we are gearing up to leave again. My husband got orders to Washington, DC and we are thrilled. We will be moving in early June. We are both East coast born and bred, and happy to get back. I spent the week trying to get my youngest into preschool. It was one of most surreal experiences of my life. He is 3, and it felt like I was trying to get him into college. The words “safety school” actually came out of my mouth in reference to preschool. Interviews, recommendations, wait lists, paper, and even more paper. We got him into a school, and all was happy in the world, only to find that the house that we were planning on renting may have fallen through. If it isn’t one thing, it is another. If you need me, I will be cruising Craigslist and working on more application essays for my preschooler.

Let’s talk tart instead, shall we? I made this tart over the holidays and it is quickly becoming my go-to dessert when I need something that looks super fancy and impressive, but really is not. Tarts are one of my favorite things to make. I have started collecting rectangular tart pans, and it is quickly becoming a problem. I just think that it looks so elegant, and a nice departure from the typical round one that you usually see.

When I was a little girl, my mom owned a catering company. She and my grandmother made thousands of tarts similar to this one. I remember her brushing the tops of the fruit with a sticky glaze, with a paint brush, and always wanting to do that job. My mom’s tarts taught me this important step. It is not necessary, but adds so much gloss and shine to the fruit. There is something so domestic goddess-like about making tarts. You can also use whatever fruit you like. Use what is in season. Kiwi, grapes, plums, peaches, berries, anything works.

Crust:

2 1/2 cups flour
1/2 cup sugar
pinch of salt
zest of one lemon
1 vanilla bean, seeded
2 sticks butter, very cold
3 egg yolks
1/4 cup white rum

Filling:

1 cup mascarpone
1/2 cup heavy cream
3 Tablespoons white rum
3 Tablespoons sugar
1 vanilla bean, seeded
1 pint strawberries
1 pint blackberries
1 pint raspberries
1/2 cup apricot jelly

Mix together the flour, sugar, salt, lemon zest, and vanilla in a stand mixer.  You can also do this by hand or in the food processor.

Add the butter and mix until looks like peas.

In a small bowl, whisk together egg yolks and rum.

Slowly add the egg mixture while the machine is running.  As soon as it comes together, stop, and turn the dough out.  Form into a ball and wrap with plastic wrap.  Chill for an hour.

Roll the dough out and lay into a tart pan.  Press the dough into the sides.  Poke the crust with a fork.

Bake in a preheated 425 degree oven for 20 minutes, or until the crust begins to brown.  Cool completely.

Add the mascarpone, cream, rum, sugar, and vanilla to the bowl of your mixer.  Whisk until the mixture forms soft peaks.

Spread the filling into the crust.  Melt the apricot jelly over low heat.

Layer the berries over the mascarpone cream.

Brush the jelly over the fruit.  It makes the fruit so shiny and beautiful.

Adapted from Extra Virgin.

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Sweet and Sticky Chicken Wings

by bakedbree on February 2, 2012

I am over at The Creative Mama today sharing the recipe for these insanely sticky and sweet chicken wings.  These are so good, you will never know that they are baked, and not fried!

Happy Thursday!

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I Love Tiramisu

by bakedbree on February 1, 2012

This month for Lazy Susan, we are celebrating things that we love.  There is nothing that I love more than tiramisu.  It is my favorite dessert in the world.  I never made it at home because most of the recipes that I found called for raw egg.  I know, the tiramisu that I was eating probably contained raw egg.  But I didn’t know about it, therefore, it didn’t bother me.  I am pleading ignorance.  I discovered this recipe from a friend, and it truly is what I want for my last meal on this Earth.  Layers of zabaglione, lady fingers, chocolate chips, and a boozy coffee mixture.  The longer it chills, the better it tastes.

This recipe is for sure a special occasion recipe.  It calls for an absurd (not to mention expensive) amount of mascarpone cheese.  But worth every calorie, and every dollar.  When I was buying the ingredients for this tiramisu, I discovered that there is such thing as fro