Written on March 12, 2014 at 7:17 am , by Kelly Senyei
Ditch the dough, skip the marinara sauce and bypass those bell peppers because there’s a new pizza in town and it’s taking the savory slice for a spin on the sweet side. Introducing Strawberry-Mascarpone Dessert Pizza.
Just imagine the perfect pairing of buttery shortbread cookies and tangy cheesecake … and then up the indulgence with a layer of creamy Nutella. The result is a quick and easy dessert that looks just as great as it tastes. So how do you make this sliceable sweet happen in your home?
It all starts with a basic brown sugar shortbread cookie dough made by working cold butter into your dry ingredients. While a pastry blender or two forks work well, don’t hesitate to forgo the gadgets and use your hands to break up the butter until your mixture is the consistency of wet sand.
Once you’ve mixed up your cookie dough crust, transfer it to a pizza pan, pressing it firmly into an even layer. Using a pan will guarantee your pizza retains its round shape and will help it bake to golden brown perfection from crust to crust.
And then it’s on to the toppings! Creamy mascarpone and heavy whipping cream go for a spin in the stand mixture and are given a sweet and tangy taste with the addition of powdered sugar and fresh lemon zest. I recommend zesting a bit extra off of the lemon so that you can use any leftover zest as a garnish.
Once your cookie crust has cooled, transfer it to your serving dish. It’s easier to slice and serve the pizza if it’s no longer in the pan, so a large wood cutting board works well for this crowd-friendly sweet finale.
I’ve added the layer of Nutella to this recipe, as I love the combination of tangy mascarpone and fresh citrus with the rich and creamy chocolate spread. You’ll need about 1/3 of a cup of Nutella, give or take a few tablespoons lost in the transfer process from container to spatula (to mouth) to cookie crust. Next up, pile on the mascarpone mixture, scatter the strawberries on top and then finish it all off with your leftover lemon zest.
And it’s as easy as that! Ready to serve up a sweet slice? Preheat your oven and check out the recipe for Strawberry-Mascarpone Dessert Pizza.
- Kelly Senyei, Just a Taste
Written on February 12, 2014 at 8:37 am , by Kelly Senyei
The countdown to Valentine’s Day is on! We may be just 48 hours away from the most romantic day of the year, but that doesn’t mean those who are menu-less (or Valentine-less) need to panic. I’ve got dessert covered with this quick and easy recipe for Chocolate Pillows topped with a sweet and tangy cherry port sauce.
These crispy wonton pockets are filled with bittersweet chocolate then deep-fried to golden brown perfection. Have a fear of frying? Kick those concerns to the curb with my essential deep-frying do’s and don’ts:
- DO use a deep-fry thermometer to accurately gauge the temperature of the oil and to know the optimum moment when to add foods to the oil
- DON’T overcrowd the pan with food items or you’ll risk dropping the temperature of the oil so much that the foods won’t cook fast enough (Result: soggy fried foods)
- DO choose an oil with a high enough smoke point, such as canola oil or vegetable oil, and avoid extra-virgin olive oil
- DON’T leave any water near or around the pot of boiling oil or, if the two meet, you’ll end up with a spitting, splattering pot of hot oil
- DO have a paper towel-lined plate ready to transfer the fried items onto after they’ve been cooked
Ready to woo your Valentine with these hot, crispy, chocolate-stuffed sweets? Gather your ingredients and bring the oil to a boil for quick-fix Chocolate Pillows.
- Kelly Senyei, Just a Taste
Written on February 5, 2013 at 7:30 am , by Delish Dish Editor
Hi, I’m Dorie Greenspan, cookbook author, baker, and owner of a small-batch cookie shop in New York City called, Beurre & Sel (French for “butter and salt”). I’m also the creator of the recipes for the delicious chocolate treats featured in the February issue of Better Homes and Gardens.
Chocolate + Valentine’s Day have been sweethearts for so long that it was a tricky – but very delicious – challenge to come up with new treats for the celebration of love. I’m crazy about all my meant-to-share desserts, but I was so excited about the Smoky Chocolate Crackers that I made them part of Beurre & Sel’s cocktail cookie collection.
I’m like a little kid when it comes to cookies – I can’t be reasonable; I can’t have just one; and I can’t understand why you’re supposed to wait until dessert to eat them. It’s because I want cookies all the time that I wanted to create cocktail cookies, a legitimate reason to eat cookies before dinner. And when I came up with the idea for Smoky Chocolate Crackers, I hit the jackpot: these are great as a nibble with wine before a meal and just as great with cheese and wine après dinner.
I’ve always liked chocolate with a little heat, but knowing that I was creating these crackers for Valentine’s Day, I wanted something even more surprising. I wanted something mysterious and when I thought of smoke, I knew I’d found it. The haunting flavor is from smoked paprika, just enough of it to keep you coming back for more. I use mild paprika, but if you really want to heat things up, you can go for the hot variety. And if you want a little more mystery, go for smoked almonds.
The dough for these crackers is easiest to roll as soon as it’s mixed and easiest to cut when it’s frozen, which is a terrific bonus: you can roll the dough out, wrap it well and keep it in the freezer, at the ready, for up to 2 months. Because you cut and bake the crackers straight from the freezer, this means you can have these treats on the spur-of-the-moment. And, since you never know when love might come calling, it’s good to be prepared. Get the recipe here!
Written on January 28, 2013 at 8:30 am , by Lauren Brennan
With Valentine’s Day right around the corner, I thought I’d share with you all a fun, fast and delicious recipe I found on BHG for No-Drip Chocolate Dip. This sweet and chocolatey treat is perfect for parties, special snacks or an intimate dessert for two and can be made well in advance. Plus, easy enough for the novice chef.
I made this dip with my 3 year old for a fun afternoon of Valentine card making.
Here’s how you make it:
Once the chocolate is completely smooth and melted, stir in a can of sweetened condensed milk. After you stir this in, the mixture will be a weird very thick texture. This is totally normal! Just keep stirring.
I served mine with strawberries, bananas, apples and cubes of rice krispie treats but anything you have on hand would be tasty. Did I mention this is a great way to eat fruit? Everything tastes better dipped in chocolate!
Written on November 8, 2012 at 8:30 am , by Erin Gleeson
Greetings from the woods! I am Erin Gleeson, the creator of the food blog The Forest Feast. After working as a food photographer in New York City for many years, I recently moved to a cabin in the woods in Northern California. The Forest Feast features simple recipes that I present visually, using my handwriting, photography, and watercolor illustration. I am excited to be working with Better Homes and Gardens to share some of their recipes, like these Spiced Apricots in Dark Chocolate that I made recently for a party, and they were a hit! I entertain often and I will certainly make these apricots again- they are unique, colorful, and easy to prepare ahead. Delish!
- 3 ounces bittersweet (dark) chocolate, chopped (approx one bar)
- 1 seven ounce package dried apricot halves
- 1/4 teaspoon chili powder (regular or ground chipotle chile pepper)
1. Line a baking sheet with waxed paper (plastic wrap also works); set aside. In a small microwave-safe bowl microwave chocolate on 50 percent power (medium) for 1 1/2 to 2 minutes or until melted and smooth, stirring every 30 seconds. You can also melt the chocolate in a metal bowl set atop a pot of boiling water (double boiler).
2. Dip each apricot half halfway into melted chocolate; place on prepared baking sheet. Sprinkle evenly with ground chili powder while the chocolate is still soft. Let stand about 1 hour or until chocolate is hardened.