Thursday Treat

featured-thursday

Simple Desserts

I am not a big fan of cooking though a huge fan of eating, lol!  So, today’s recipe is for simple dessert that even the laziest of person like me can make.  They are from Giada De Laurentiis, one of my favorite chefs to watch.  Her recipes are always simple and easy to follow.  Enjoy!

GIADA’S Mascarpone with Raspberry and Pineapple

Ingredients

  • 3 sheets phyllo dough (or 12 store bought phyllo cups)
  • 1/4 cup mascarpone cheese
  • 1/4 cup finely chopped pineapple, canned or fresh
  • 1/4 cup raspberry yogurt
  • Small block chocolate, for garnish
  • Special equipment: 2 1/2 to 3-inch cookie cutter, mini muffin tin

Directions

  1. Preheat the oven to 350 degrees F.
  2. Layer the phyllo sheets on top of each other. Using the cookie cutter, cut out 12 rounds and press them into the mini muffin tin. Bake until golden brown and crisp, about 7 minutes. Remove from the oven and let cool.
  3. Meanwhile, combine the mascarpone, pineapple, and raspberry yogurt in a small bowl and stir to combine. Spoon the mascarpone mixture into the phyllo cups. Using a vegetable peeler, shave some chocolate onto the top of the mascarpone mixture and serve.

GIADA’S CHOCOLATE-STRAWBERRY PANINI

Ingredients

  • 1/4 cup chocolate-hazelnut spread (recommended: Nutella)
  • 12 (1/2-inch) thick slices pound cake (from 1 (10.75-ounce) loaf
  • 6 fresh strawberries, hulled and very thinly sliced (you can also use banana if you like)
  • Butter-flavored nonstick cooking spray

Directions

  1. Heat a panini grill to medium according to the manufacturer’s instructions. Spread the chocolate-hazelnut spread over 1 side of all of the pound cake slices. Arrange the sliced strawberries over 6 cake slices. Cover with the remaining cake slices, chocolate side down.
  2. Spray panini grill with nonstick spray and grill each panino until the pound cake is crisp and golden and the fillings are warm, about 2 minutes. Cut each panini in half and serve.

 

GIADA’S ROASTED APPLE PIES WITH WHIPPED CREAM

Ingredients

  • 1 (9-inch) refrigerated rolled pie crust (recommended: Pillsbury)
  • 2 medium Granny Smith apples, peeled
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon, plus extra for dusting
  • 1/2 cup heavy cream
  • 2 tablespoons powdered sugar
  • I use regular store bought whipped cream, like Cool Whip, instead of making it myself like she suggests

Directions

Special equipment: a 3-inch round cookie cutter

  1. Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with a silpat or parchment paper sprayed with vegetable cooking spray.
  2. Unroll the pie crust out on a work surface. Using a 3-inch round cookie cutter, cut out 8 disks of pastry. Arrange the pastry disks on the prepared baking sheet. Using the tines of a fork, prick the pastry all over. Bake until brown and crispy, 8 to 10 minutes. Remove to a wire rack to cool completely, about 10 minutes.
  3. Slice the bottom of the apples to create an even surface for cutting. Slice each apple into 6 (1/2-inch) slices. Cut each apple slice in half and remove any seeds or pieces of core. In a medium bowl, mix together the sugar and 1 tablespoon cinnamon. Add the apple slices and toss until coated. Shake off any excess mixture. Arrange the apple slices on the same baking sheet in a single layer. Bake until dark brown, about 12 to 15 minutes. Remove from the oven and let cool for 15 minutes.
  4. In a medium bowl, using an electric hand mixer, beat the cream until thick, about 1 minute. Add the powdered sugar and continue to beat until the cream is very thick.  (or use store bought whipped cream)
  5. To assemble the pies: Place the pastry disks on a work surface. Divide the cooked apple slices among 4 of the disks. Dollop about 2 tablespoons of the cream on top of the apples and cover with the remaining disks.
  6. Transfer the apple pies to dessert plates, dust with cinnamon and serve immediately.

Photos by: foodnetworktv.com

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