Holy Cow Parfaits

Milk Chocolate, dark chocolate, mocha, heavy cream, and Kahlua makes this the ultimate dessert.  Or as I’ve named it; the Holy Cow Parfait.  Just you wait and see!

Last month, I wrote a post which I ended up titling Skinny Mini’s.  Yes dear friends, it was a mini dessert that you could conceivably consider a no-guilt necessary dessert.  Sugar-free gelatin, a mini vanilla shortbread bite, and a tiny dollop of Mascato infused whipped cream starred in that show.  A perfect ending to a heavy meal; most definitely. 

This month however, I wanted to get away from the skinny.  I wanted a dessert that was rich, creamy, and delectably smooth.  And that’s how the Holy Cow Parfait came to be.  I decided to serve this parfait in my (oh, so cute) Just Desserts Square Mini Dishes, and my Just Dessert Parfait Dishes that I received from my friends at Libbey Glass.

So, are you ready for The Holy Cow Parfait??

Kahlua Milk Chocolate Pudding (Holy Cow Parfait)

1/2 c. sugar

2 tbsp. cornstarch

1/4 tsp. salt

2 c. skim milk

1/2 c. milk chocolate chips, chopped fine

1 egg, beaten

1 tsp. margarine

1 tbsp. Kahlua

In a medium saucepan combine sugar, cornstarch, and salt.  Stir in milk and milk chocolate; cook over medium heat until thick and bubbly.  Cook for 2 minutes more.  Remove from heat and gradually add 1 cup of hot milk mixture to the beaten egg. 

Return all mixture back into saucepan and cook for about 2 minutes more.  Remove from heat;  stir in margarine and Kahlua.  Transfer hot pudding into dessert dishes and place in the refrigerator while you prepare whipped cream.

Mocha Whipped Cream

1 c. heavy whipping cream

1 tsp. instant coffee granules

1/2 tsp. sugar

2 tbsp. dark chocolate, chopped fine (one tbsp. for the whipped cream; one for garnish)

In a refrigerated metal bowl, add whipping cream, instant coffee, sugar, and 1 tbsp. of chopped chocolate.  Beat with electric mixer until whipped cream is formed.   Transfer from bowl into a pastry bag and refrigerate for about 10 minutes.

Remove dessert glasses with pudding, and pastry bag filled with whipped cream, from the refrigerator.  Place whipped cream on top of each dish of pudding.  Sprinkle chopped dark chocolate on top of whipped cream as garnish.  Return to refrigerator until ready to serve.

Makes about 12 mini desserts.

I am really smitten with this dessert because the milk chocolate makes the pudding sweeter, while the whipped cream topping has a slightly bitter taste garnered from the instant coffee.  The two pair perfectly when you take a spoonful that has a little of both on it.

Have you ever made mini desserts?   If you were going to make one of these two desserts, which would you choose?  The Skinny Mini or the Holy Cow Parfait?

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A Peachy Summer Dessert – Lemon Cheesecakes with Peach Glace’ Topping

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I couldn’t wait to buy my first quart of fresh peaches of the season because I knew exactly what I wanted to make with them. 

And while I’m not convinced they came from the Finger Lakes Region quite yet,  I am convinced they are from Pennsylvania – just over the border.

I strongly envy the folks in Georgia, or the South for that matter, who have fresh peaches far more often than we do here in New York.

This recipe is simple to make, yet so delicious. 

This cheesecake recipe was passed onto me by a co-worker quite a few years ago.  I substituted lemon juice for the vanilla extract that the recipe originally called for, and I cut the recipe in half.  *Warning – these are extremely dangerous to have in the house if you are lacking in the willpower department.

The peach glace’ topping is a slightly modified version of a peach glace’ pie my mom use to make every summer.

The two are a match made in heaven!

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Mini Lemon Cheesecakes

Preheat oven to 350 degrees.  Line 12 regular sized cupcake tins with paper cupcake liners.

1  (8oz.) package of light cream cheese, softened

1/2 c. granulated sugar

1 egg, beaten

1-2 tbsp. of lemon juice (I use 2 tbsp. for a stronger lemon flavor)

12 vanilla wafer cookies

Place one vanilla wafer in the bottom of each paper liner.  In a medium sized bowl, add cream cheese, sugar, and beaten egg.  Mix until smooth and creamy.  Add lemon juice and mix thoroughly.

Pour batter into each paper liner; filling about 2/3 full.  Bake about 20 minutes until toothpick comes out clean when inserted into the center.

Remove from oven and allow the cheesecakes to cool completely in the cupcake tin.  Refrigerate until ready to serve.

Peach Glace’ Topping

2 ripe peaches

1/2 c. water

1/2 c. granulated sugar

1 tsp. butter

2 tsp. lemon juice

2 heaping tbsp. corn starch

Peel and dice one peach; set the other aside for later use.

In a small bowl, add sugar and cornstarch; mix thoroughly.

In a medium saucepan, add water, 1 tsp. of lemon juice, and diced peaches. 

Bring  to boil; continue boiling for 1 minute.  Temporarily remove from heat.

Remove half the boiled liquid from the saucepan and add to the bowl of sugar and cornstarch.  Stir quickly, and until all cornstarch and sugar are dissolved.

Return the saucepan to the burner on medium heat and pour the sugar mixture into the saucepan.  Stir constantly until mixture thickens. 

Remove from heat, add butter and 1 tsp. of lemon juice. 

Peel and dice 2nd peach and add it to the glace’; stir thoroughly.  Cool slightly before serving, or refrigerate until ready to use.

Homemade Whipped Cream

1 c. heavy cream

2-4 tbsp. powdered sugar

1-2 tsp. vanilla

Chill small bowl and beaters for 15 minutes in freezer. 

Add cream, powdered sugar, and vanilla to bowl.  Beat until stiff peaks are formed.  Keep refrigerated until ready to use.

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And lastly, don’t forget to spread the love on Pinterest, Twitter and Facebook!

ENJOY!!!

 

Peach Rum Cake Parfait’s

 

I was in an experimental mood.  Like the mad scientist I worked furiously in the kitchen.  My master plan, to create a peach rum cake.   The cake looked and smelled wonderful  until I took it out of the oven, and then it…. collapsed!! 

Like the saying goes.  ‘When life gives you lemons, make lemonade’.  In this case, I made peach rum cake parfait’s.

Even though the cake collapsed, it was actually very moist and tasty.  To fix my disaster I cubed the cake, whipped up some homemade whipped cream which I added chopped peaches to, and sliced extra peaches to add as layers in the parfait.   It all seemed so natural, no one would have guessed that my mad scientist experiment went completely awry! 

In the end, I  shared the parfait’s with our neighbors who actually contemplated sneaking back to our house to raid the fridge for more.  You see what a little rum will do to you…