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Gridiron Grub: A Sweet Victory

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photo 3  2 2 Gridiron Grub: A Sweet Victory
After indulging in the traditional hot and meaty offerings from a tailgate grill, there is little space left for a heavy dessert. And yet a meal without a sweet ending seems somehow incomplete. Here’s a light option that hits the right spot. A subtle concoction of fluffy frosting, creamy cheese and fresh pineapple, topped off with crisp almond slivers is the perfect answer.

Lemon-Ricotta Pineapple Cups
Prep time: 20 minutes + 30 minutes refrigeration time
Difficulty level: easy
Make ahead of time
Makes 15 cups

Ingredients:

  • 1 16-ounce can of lemon frosting
  • 1 15-ounce carton of ricotta cheese
  • 1 10-ounce can of pineapple bits, drained well
  • 3 tablespoons almond slivers
  • 15 cupcake cases
  • 3 tablespoons dark chocolate bits

Directions:

Empty out the frosting into a medium-size mixing bowl. Mix with a wooden spoon to soften. Add ricotta cream and blend into the frosting. Add drained pineapple bits and stir gently to blend.

Scoop two tablespoons of mix into each of the cupcake cases, in soft mounds. Sprinkle with the almond slivers. Top with chocolate bits for garnish.

Refrigerate for 30 minutes to firm up the cups. Serve and enjoy!

We’ve got plenty of desserts in our Gridiron Grub vault!  Check out these team-friendly dessert pops.

Bina Joseph, a resident of Glastonbury, CT is a freelance writer covering all things travel-related in Connecticut.
A passionate veteran of the travel industry, Bina has visited more than 40 countries, giving her a unique, global perspective. Her work can be found at Examiner.com.


Pick-A-Side: Which Is Your Favorite Dessert?

3 Recipes For Delicious End Of Summer Meals

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Farmer’s markets and fruit stands are bursting with the best of bounty summer’s bounty. These fresh fruits and vegetables are just begging to be brought home to your kitchen, where you’ll transform them into mouthwatering dishes. Here are three simple, but delicious, seasonal produce recipes that you must try before the lazy days of summer pass you by.

Watermelon-ade Pops

Photo Credit Meghan Ross

Photo Credit Meghan Ross

If a slice of watermelon and a glass of cold lemonade are your idea of summertime refreshment, then you won’t want to miss this icy treat. Keep a batch in your freezer for cooling off with on the hottest days of the year

  • 3 cups seedless watermelon, cubed
  • ½ cup lemonade
  • ½ cup orange juice
  • 1 cup lemon yogurt

Puree the watermelon in a blender or food processor. Add the lemonade, orange juice and yogurt and mix well. Pour the mixture into ice pop molds, and freeze until solid.

To remove the pops, run warm water over the molds until you can gently wiggle the pops out.

Grilled Tomato Bowls

Photo Credit Meghan Ross

Photo Credit Meghan Ross

Garden-fresh tomatoes are in a league of their own. This grill-friendly recipe dresses them up as a stunning side dish or a meatless main.

  • 4 large tomatoes
  • 1 cup bread crumbs
  • ½ cup (1 stick) butter
  • 4 cloves garlic
  • 4 Tbsp. chives, chopped
  • Fresh mozzarella, thinly sliced 

Slice tomatoes in half horizontally and scoop out and discard the seeds.

Melt the butter and mix it with the bread crumbs. Crush the garlic, adding it, as well as the chives, to the bread crumbs. Thoroughly combine this mixture before stuffing each tomato with a generous scoop.

Set each tomato on a sheet of heavy-duty foil. Bring the edges of the foil up around the tomato and pinch it closed at the top. Grill the packets over high heat until the tomatoes brown lightly, about eight to 10 minutes.

Remove the tomatoes from the grill and unwrap them carefully. Place one slice of mozzarella over each tomato. Let the tomatoes stand until the cheese melts.

Quadruple Berry Shortcake

Photo Credit Meghan Ross

Photo Credit Meghan Ross

Bring the best of summer’s berry bounty together in one delicious shortcake.

  • 2 cups strawberries, sliced
  • 2 cups blueberries
  • 2 cups raspberries
  • 2 cups blackberries
  • ½ cup white sugar
  • 1 Tbsp. lemon juice
  • Store-bought pound cake
  • Whipped cream
  • Additional sliced strawberries 

Toss together the strawberries, blueberries, raspberries and blackberries. If you do not have all four types of fruit, an equal amount of one or more of the other varieties can be substituted.

Sprinkle sugar and lemon juice over the berries and stir to combine. Set the mixture aside for at least 30 minutes, so a juice forms.

Meanwhile, cube the pound cake. When the fruit mixture is ready, place a layer of cake in the bottom of each individual dish. Top it with a spoonful of berries. Repeat those layers. Place a dollop of whipped cream on each serving. Garnish the desserts with slices of fresh strawberry.

Summer is a delicious season of fresh produce, outdoor cooking and refreshing treats, and these recipes bring the wonderful flavors of summer right to your kitchen.

Halloween Inspired Treats To Make At Home

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One of the best parts about the Halloween season is spending a lot of time in the kitchen with the kids coming up with wacky, creative and creepy recipes for all their Halloween parties and other fun events. Why bring some boring old cookies when you can bring creepy finger cookies? Instead of the same old cupcakes, make them spooky, graveyard-themed. And forget the regular ice cream cones; make witches hats filled with sweet chocolate mousse or your favorite candies. The only limit is your imagination, so grab the kids, do a little grocery shopping and try these fun recipes for Halloween this year.

Graveyard Cupcakes

Photo Credit Thinkstock

Photo Credit Thinkstock

Use your favorite store-bought cupcakes or make your own. The fun is in the decorating, which can be as elaborate or as simple as you like. Spend a little time practicing the hands on a piece of parchment paper and you’ll be decorating these creepy cupcakes like a pro in no time. These are perfect for a Halloween party or even your favorite little ghoul’s lunchbox.

Ingredients

  • 24 cupcakes (use a store-bought to simplify, or make your favorite kind)
  • White melting chocolate
  • Crushed Oreo cookies
  • Chocolate frosting
  • Parchment paper
  • Light blue or green powdered food coloring

Directions

  1. Melt the white chocolate in the microwave or on a double-boiler until soft and smooth.
  2. Take your store-bought (or cooled homemade) cupcakes and spread a thin layer of chocolate frosting on each top.
  3. While the chocolate is melting, gently roll the frosting in the crushed Oreo cookies to simulate dirt.
  4. Spoon the melted chocolate into a sandwich bag and cut off one end to use as a piping bag.
  5. On a piece of parchment paper, pipe the white chocolate out into the shape of hands, making sure to include a little extra length for the arms. You’ll need to work fairly fast, as it does solidify quickly.
  6. Before the hands are completely dry, lightly dust them with the powdered food coloring (grey or green are good choices!) to give them that creepy “zombie” skin look, then let them dry.
  7. Once the hands are dry, gently poke two of them into each cupcake, so it looks like the hands are coming up out of the dirt “grave.”

Sugar Cookie Fingers

Photo Credit Thinkstock

Photo Credit Thinkstock

This is a simple twist on a classic sugar cookie recipe. With just a little extra time and attention, you can have your little Halloween partiers munching on these delicious fingers all night long. This is a lot of fun to do with the kids as well, so get the whole family together to make these cookies.

Ingredients

  • 3 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter
  • 1 cup sugar
  • 1 egg
  • 1 tablespoon milk
  • Sliced almonds

Directions

  1. Sift the flour, baking powder and salt together and set aside.
  2. Beat the butter and sugar until well blended.
  3. Add the egg and milk into the butter/sugar mixture and beat until combined.
  4. Slowly add the flour, a little bit at a time, until it is all combines.
  5. Divide your finished dough into two large balls and wrap with waxed paper.
  6. Refrigerate for at least two hours.
  7. Preheat oven to 375 degrees.
  8. Sprinkle your work surface with flour.
  9. Roll out one ball of dough until it is about ½ inch thick. You are making these a lot thicker than traditional sugar cookies because fingers are so much thicker.
  10. Once your dough is rolled out, use a butter knife to cut out finger shapes.
  11. Transfer the fingers to a greased baking sheet.
  12. Use your butter knife to make small lines in each finger to look like knuckles.
  13. Take one slice of almond and place it at the top of each finger to look like the finger nail.
  14. Bake at 375 for seven to nine minutes or until the cookies are just starting to brown on the edges.

Witches Hat Cones

Photo Credit Thinkstock

Photo Credit Thinkstock

Inspired by these great treats by Martha Stewart, these are a little easier and more fun for the kids to dive into. The best part is that you can fill them with anything you like. If your kids don’t enjoy chocolate mouse, try their favorite ice cream, candy or even whipped cream mixed with a little bit of flavored gelatin. There is no wrong way to fill these fun witches hats, plus the kids will have a blast decorating them to look like their favorite spooky witch.

Ingredients

  • 2 cups heavy whipping cream
  • 1 cup milk chocolate chips
  • 1 cup semisweet mini-chocolate chips
  • 1 teaspoon shortening
  • 1 package ice cream sugar cones
  • Orange, black and purple frosting, sprinkles and small candies
  • 12 thin chocolate cookies (about two and a half inches in diameter)

Directions

  1. In a small saucepan, bring ½ cup cream to a boil.
  2. Remove from heat and stir in the milk chocolate chips until melted and smooth.
  3. Transfer to a bowl, cooling and stirring occasionally.
  4. In a separate bowl, beat the rest of the cream until you have stiff peaks.
  5. Fold the chocolate into the cream, cover and refrigerate.
  6. Melt the semi-sweet chocolate chips and shortening in the microwave until smooth.
  7. Use a food-safe brush to brush the chocolate over the cones.
  8. Roll the top of each cone in Halloween colored sprinkles, or use the frosting to decorate the “hat”
  9. Fill each cone with the mouse mixture and top with the chocolate wafer.
  10. Turn the hats upside down, pointed end of the cone facing up, and use the rest of the frosting and sprinkles to decorate.

Deborah Flomberg is a theater professional, freelance writer and Denver native. Her work can be found at Examiner.com.

Sweet Valentine’s Day Pie Recipe From Duck Dynasty Star

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fresh strawberry pie pic from miss kay s duck commander kitchen Sweet Valentines Day Pie Recipe From Duck Dynasty Star

Photo Courtesy of Simon & Schuster

There’s something so fun, sweet and deliciously romantic about a strawberry pie for Valentines! Miss Kay has been putting smiles on her husband Phil Robertson’s face for years with this tried and true recipe. Fresh whipped topping makes it even better. There’s something so fun, sweet and deliciously romantic about a strawberry pie for Valentines! Miss Kay has been putting smiles on her husband Phil Robertson’s face for years with this tried and true recipe. Fresh whipped topping makes it even better.

duck commander kitchen Sweet Valentines Day Pie Recipe From Duck Dynasty Star

Photo Courtesy of Simon & Schuster

Ingredients – Makes 1 (9-inch) pie  

1 pound fresh strawberries, sliced
¼ cup powdered sugar
1 cup granulated sugar
1 cup water
2 ½ tablespoons cornstarch
½ teaspoon salt
1 package (6 ounces) strawberry Jell-O Red food coloring
1 (9 –inch) piecrust, homemade or store-bought, baked as directed
Fresh whipped cream

Directions

  1. In a medium bowl, toss the strawberries with the powdered sugar. Let sit for a few minutes, then pour off the juice. 
  2. While the strawberries are sitting, place the granulated sugar, water, cornstarch, and salt in a medium saucepan; cook, stirring until clear and thick, about 3 minutes. Remove from the heat and add ¼ cup of Jell-O powder and a few drops of red food coloring. Stir well and let cool. 
  3. Place the strawberries in the piecrust and pour the Jell-O mixture over the strawberries. 
  4. Top with whipped cream and chill to set before serving. 

Kay Robertson is the revered matriarch of the Robertson family and star of Duck Dynasty®. For almost five decades, she’s been keeping Phil and her boys from spending too much time in the woods by bringing them back to civilization with a home cooked meal. Her belief that her cooking talents are a gift she must share led her to writing her debut cookbook Miss Kay’s Duck Commander Kitchen: Faith, Family, and Food—Bringing Our Hope to Your Table, out now from our sister company Simon & Schuster and available wherever books are sold. 

Recipe: Key Lime Pie In A Cone

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Tailgate Tips key lime pie in coneTop off the pre-game meal with this key lime pie in a cone recipe from NYC's comfort food palace Root & Bone.

3 Must Have BBQ Recipes To Kick Off Summer

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With the arrival of Memorial Day comes the official start to the summer barbecue season. It’s time to dust off those grill covers, break out the charcoal and plan some fun evenings in the yard with your friends and family. In addition to all the great burgers and hot dogs, you may want to try a little something new for your next barbecue. Here are three must-try recipes that are sure to add some flavor to your summer party.

Related: Best Craft Beers To Serve At Your Summer BBQ

Grilled Teriyaki Shrimp And Veggie Kabobs

Adapted from Cooking Light’s recipe, this version boosts the flavor and includes a bit more variety in your vegetable choices. Don’t be afraid of adding some variety to this one, as the sauce works on pretty much anything, and nearly any vegetable goes well with shrimp. Be sure to clean your shrimp well to make it easy for your guests. You’ll also want to soak your wooden skewers in cold water for an hour before you start grilling to prevent the wood from burning during the cooking process.

shrimp 3 Must Have BBQ Recipes To Kick Off Summer

Photo Credit Thinkstock


Ingredients
  • 1 ½ pounds large shrimp (peeled and de-veined)
  • 1 large pineapple, cubed (can use canned as well)
  • 1 red onion, cut into large chunks
  • ½ pound cherry tomatoes
  • ½ pound button mushrooms, cleaned and stems removed
  • ¼ cup water
  • ½ cup soy sauce
  • 2 tablespoons sweet rice wine
  • 2 tablespoons brown sugar
  • ¼ cup sugar
  • 2 teaspoons fresh ginger, minced
  • 2 teaspoons fresh garlic, minced

Directions

  1. Combine water, soy sauce, rice wine, both sugars, ginger and garlic in a saucepan on medium heat.
  2. Heat until the sugar is fully dissolved, stirring often to prevent burning.
  3. Pull sauce from burner.
  4. Assemble skewers, alternating vegetables and shrimp.
  5. Brush kabobs with sauce.
  6. Grill until shrimp are done, about eight minutes, turning once.

Margarita Pasta Salad

What is a backyard barbecue without some pasta salad? Sure, you could mix up the same old recipe with mayonnaise and some garlic salt, but this recipe has a lot more flavor. Adapted from the Community Table, this version adds the flavor of hearts of palm and capers to really pack a punch. If you aren’t familiar with hearts of palm, you’ll find them in the canned vegetable aisle next to the artichoke hearts. The tender flavor is perfect with the Italian dressing and fresh basil.

pasta salad 3 Must Have BBQ Recipes To Kick Off Summer

Photo Credit Thinkstock


Ingredients
  • 1 pound ziti pasta, cooked and drained
  • 2 cups fresh mozzarella, diced
  • ¼ cup fresh basil, chopped
  • 1 cup cherry tomatoes, chopped
  • 1 can artichoke hearts, drained and chopped
  • 1 can hearts of palm, drained and chopped
  • 2 tablespoons capers
  • 1 can sliced black olives
  • 1 cup bottled Italian salad dressing
  • pinch salt and pepper

Directions

  1. Combine all ingredients in a large bowl.
  2. Add salt and pepper to taste.
  3. Chill in fridge for at least one hour, as the flavor improves when cold.

Related: Guide To Throwing The Perfect Summer Picnic Party

Personal Mini-Tartlets

Barbecue desserts are tricky. You want them to be simple to make, easy to eat and it helps if they don’t make too much of a mess. That’s probably why most people just pick up a box of pre-made ice cream sandwiches and call it good. This simple recipe uses pre-made puff pastry to make the prep simple. You can use any fruit you like, so look for what is the brightest and freshest fruit of the season when you’re at the grocery store.

tartlets 3 Must Have BBQ Recipes To Kick Off Summer

Photo Credit Thinkstock


Ingredients
  • ½ cup flour
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten
  • 1 package cream cheese, softened
  • ¼ cup heavy cream
  • 2 tablespoons sugar
  • 4 tablespoons powdered sugar
  • ½ cup strawberries, chopped
  • ½ cup blueberries
  • ½ cup raspberries
  • ½ cup blackberries
  • 2 tablespoons honey

Directions

  1. Preheat oven to 375 degrees.
  2. Sprinkle the flour on your working surface then unfold puff pastry and roll to a large sheet.
  3. Cut the pastry into eight even squares and transfer to a parchment-lined baking sheet.
  4. Use a sharp knife to trace the border of each square, about ¼ inch from each side, scoring each piece without cutting all the way through.
  5. Brush the borders you just made with egg wash and sprinkle with sugar.
  6. Bake until puffed up, about 18 to 20 minutes.
  7. After the squares have baked, rescore the squares again and press the center down to flatten. It should look like a picture frame.
  8. Let cool to room temperature.
  9. While that is cooling, beat the cream cheese until smooth.
  10. Add the powdered sugar and mix well.
  11. Spread the cheese and sugar mixture inside the border of each square.
  12. Arrange fruit as desired on top of the cheese.
  13. Sprinkle with powdered sugar and chill until ready to serve.

Deborah Flomberg is a theater professional, freelance writer and Denver native. Her work can be found at Examiner.com.





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