Bananas Foster Parfaits

Posted in Dessert, Recipes

Ingredients:

  • 2 large ripe bananas
  • 6 tbsp dark brown sugar
  • 2 tbsp unsweetened apple juice
  • 1 tbsp unsalted butter
  • 1/4 tsp salt
  • 2 cups plain Greek yogurt
  • 1/4 cup chopped pecans, toasted
  •  

Peel bananas, and cut each banana in half lengthwise.  Cut each half into 3 pieces.  Combine sugar and next 3 ingredients in a non-stick skillet. Cook over medium-low heat 3 minutes or until sugar mixture begins to bubble.  Add bananas  to pan; cook 2 minutes or until bananas begin to soften.  Spoon 1/2 cup yogurt into the bottom of each of 4 parfait glasses. Divide banana mixture evenly among glasses.  Top each serving with 1 tbsp. pecans.

 

Almond Pumpkin Nog

Posted in Appetizers, Dessert, Recipes

Christmas egg nog

 

Ingredients:

    • 4 cups Vanilla Almond Breeze
    • 1/4 cup Pumpkin, canned cooked
    • 1/4 tsp. Pumpkin Pie spice
    • 2 tbsp. Sugar
    • 1/2 tsp. Corn Starch
    • Pinch Clove, ground

 

Combine Vanilla Almond Breeze with the pumpkin, spices, sugar, and corn starch in a blender. Blend on medium/high speed for approximately 30 seconds until uniform. Transfer the blender contents to a saucepan and heat on medium/high heat with constant stirring using a whisk until boiling. Remove the pan from heat and cool over ice or in the refrigerator with occasional stirring. Store Nog in a sealed liquid storage container. Serve chilled. Shake before serving. Makes approximately 8 servings. Refrigerate to preserve.

 

Caramel Apple Grapes

Posted in Dessert, Recipes

Ingredients:

  • 1 cup Roland Dulce de Leche Caramel Topping
  • 1-2 Tbsp. heavy cream
  • handful seedless green grapes
  • 1 cup salted peanuts, crushed
  • toothpicks

Poke toothpicks into the tops of each grape; set aside. In a small
pot over low heat, combine the Dulce de Leche Caramel Topping and cream. Stir and keep warm. Place the peanuts in a shallow dish and dip the grapes into the caramel sauce and then roll in the crushed nuts. Place on a plate to set. Repeat until all the grapes are used.

Apple Caramel Panini

Posted in Dessert, Recipes

Ingredients:

  • 1 tsp. granulated sugar
  • 1/4 tsp. ground cinnamon
  • 4 slices Challah or other egg bread
  • 1 tbsp. butter, melted
  • 1/4 cup Roland Dulce de Leche caramel sauce
  • 1 small Granny Smith apple, peeled and very thinly sliced.

In a small bowl, combine sugar and cinnamon; set aside. Brush one side of each bread slice with butter.  Place on a work surface, buttered side down, and drizzle with caramel sauce. On bottom halves, evenly arrange apple slices and sprinkle with sugar mixture.  Cover with top halves and press gently to pack.  Place sandwiches in grill, close the top plate and cook until golden.

 

Dark Chocolate Fondue

Posted in Dessert, Recipes

Chocolate chunks floating in melted chocolate

 

Ingredients:

  • 3/4 cup heavy cream
  • 8 oz dark or semi-sweet chocolate,  in very small pieces
  • 1 tsp real vanilla extract, Grand Marnier or flavored liqueur
  • Dippers— (strawberries, bananas, raspberries, apricots, dried fruits, pound cake, marshmallows, candied ginger, Panettone cubes or ladyfingers)

Directions: In a  small saucepan, bring cream to a  simmer.  Remove from heat and stir in chocolate until melted.  Stir in vanilla or liqueur until smooth. Pour into fondue pot to keep warm.  Serves 4

Raspberry Nutella Naan Pizza

Posted in Dessert, Recipes

Nutella

 

Ingredients:

  • 1 Stonefire Original Naan
  • 2 tbsp.  butter, melted
  • 6 oz. Nutella
  • 6 oz. Mascarpone cheese
  • 2-3 tbsp. seedless raspberry jam
  • 2 pints fresh Raspberries
  • 1/4 cup icing sugar—Optional
  • Fresh mint Garnish  – Optional

Directions: Preheat oven to 400 degrees. Brush Naan with melted butter and bake at 400 degrees until golden brown and almost crispy at the bottom, about 3 minutes. While baking, mix together the Mascarpone cheese and raspberry jam until blended. Spread layer of Nutella on top of the Naan. Then top with Mascarpone cheese and raspberry mixture. Arrange Raspberries over the Mascarpone layer.   Sprinkle with icing sugar and garnish with fresh mint in the center,
if desired.

Balsamic Strawberries

Posted in Dessert, Recipes

Ingredients:

  • 2 tbsp. Barons Bordeaux Cherry Balsamic Vinegar
  • 1 pint strawberries, washed, stemmed and cut in half lengthwise

Directions: Toss vinegar with fresh strawberries until coated.  Let stand 5 minutes.

To serve, spoon each serving over a scoop of chocolate ice cream or pound cake.

Serves 4

Sweet Potato S’mores

Posted in Dessert, Recipes

Sweet Potato Smores

 

Ingredients:

  • 1 bag Alexia Sweet Potato Waffle Fries
  • 12 small Chocolate Bars
  • 12 Marshmallows (or equivalent little ones)

Directions: Bake Alexia Sweet Potato Fries according to directions.  Place marshmallows on waffle fries and broil for 30-60 seconds, or until golden brown on top and melted in the middle.  Top toasted marshmallows with chocolate and top with remaining waffle fries.  Gently press until marshmallows begin to ooze out of the side.

Bonne Maman Ice Cream Sundae

Posted in Dessert, Recipes

strawberries with vanilla cream

 

Ingredients:

  • 10 Strawberries
  • 3 scoops of vanilla ice cream
  • 4 tsp. of Bonne Maman Strawberry Preserves
  • Whipped Cream

Directions: Keep one whole strawberry aside for the topping.  Remove the top part of the strawberries and cut into small pieces.  Set aside.  In a small saucepan, gently heat the preserves just until they are pourable  Stir constantly to avoid burning.  Place small scoops ice cream on the bottom of the sundae dish.  Add a few of the strawberries over the ice cream and drizzle some of the strawberry preserves.   Add layers of everything again, topping with another scoop of ice cream.  Add the whipped cream on top.  Top with the whole strawberry.  Makes 1 sundae.

 

Cookie Butter Delight

Posted in Dessert, Recipes

Crust:

  • 7 oz Barry’s Twists
  • 1/2 cup butter
  • Crush twists finely, add melted butter and press into bottom of pan. Bake at 350 for 10 minutes. Cool

Filling:

  • 1 jar Roland Cookie Butter
  • 16oz cream cheese
  • 3/4 cup sugar
  • 1 container Cool Whip or Tru-Whip

Melt cookie butter in microwave. Pour 3/4 jar over crust. Mix sugar, cream cheese, and 1/2 of whipped cream. Spread over cookie butter. Top remaining whipped cream and drizzle remaining cookie butter over whipped cream.