Saturday, March 25, 2017

Grab a Fork! This Dessert is for You!

Greetings all. This is the dessert recipe that I served at my luncheon 'Fete a La Parisienne' a few weeks ago. Many have asked for it so here it is.....ENJOY!

  Chocolate Raspberry Decadence Dessert
 with White Mousse & Raspberry Sauce

Won't you have a slice....but make it small,
this is a rich dessert

Oh Yum!

Chocolate Raspberry Decadence with White Mousse & Raspberry Sauce
Chocolate Base
1 box (1 lb 2.3 oz) fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
3 Heaping Tablespoons Raspberry Preserves
White Chocolate Mousse
3 cups whipping cream
4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 cup white vanilla baking chips, melted
Raspberry Sauce
1 package (10 oz) frozen raspberries in syrup, thawed
3 tablespoons sugar
2 Tablespoons cornstarch
1 cup fresh raspberries OR another 10 pkg. frozen raspberries in syrup, thawed and well drained
  (See NOTE below)
Heat oven to 350°F. Grease bottom and sides of 9-inch springform pan. In large bowl, beat brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan. Drop Raspberry preserves by small spoon fulls over top of batter. With the tip of a knife swirl preserves throughout.

Bake 40 to 45 minutes or until center is almost set. (I test it with a wooden skewer and some moist crumbs may still be attached to skewer) Cool 1 hour or until completely cooled.

In large bowl, beat cream until stiff peaks form. In another large bowl, beat cream cheese and powdered sugar until smooth. Stir in melted vanilla baking chips. Fold in 1/3 of whipped cream; fold in remaining whipped cream. Reserve 1-2 cups mixture for piped edges; spread remaining mixture over brownie. Using decorating bag fitted with star tip (1/4 to 3/8-inch opening), pipe decorative border around edge of brownie, making sure border doesn't touch side of pan. Cover; refrigerate at least 2 hours.

Meanwhile, in food processor bowl with metal blade or blender container, process raspberries with syrup until smooth. Strain to remove seeds.Discard seeds. In small saucepan, mix 3 tablespoons sugar, the cornstarch and raspberry purée. Cook and stir over medium heat until mixture boils and thickens. Cool to room temperature. Pour some of the sauce into center of mousse (see picture.) It should cover it like in picture.

About 1 hour before serving, with sharp knife, loosen dessert from side of pan and remove the side of the pan and put it on a platter, arrange the fresh raspberries (or well drained thawed raspberries from carton No. 2) in center of dessert on top of the raspberry sauce. With remaining filled bag of white mousse pipe border around the bottom of the dessert. Refrigerate until serving time. Cut into wedges. Serve with raspberry sauce. Store in refrigerator.

NOTE: When I went to buy the fresh raspberries they were $6.99 for a small cup. There was no way I was going to pay that price. And I tried other stores but no one seemed to have them. So I purchased another 10 oz. carton of the frozen raspberries, thawed them and drained them well. I used the drained raspberry liquid and added it to the pulverized raspberries and thickened it. I then put the remaining raspberries left from the drained juice in the center of my dessert instead of the fresh. And it worked out well and was a fraction of the cost of fresh. Hope that all makes sense.

I adapted and changed this from an old Pillsbury recipe.

THANK YOU for joining me today. Hope you will try this recipe. I know it sounds difficult but it really isn't. And it's outrageously good and I know both your family and guests will love it.
I will be joining some of these fun linky parties:

Recipes from My Pink & Black Parisienne Luncheon

Today I want to share the dessert I made for my Parisienne Luncheon in Pink and Black.

Dessert Crepes

These really are easy to put together but the separate components need to be done in advance. I prefer recipes for my luncheons to be done as much as possible before the event.

Dessert Crepes with Vanilla Filling, Strawberries, Whipped Cream & Chocolate Drizzle
Note: I put these together right before serving them after we finished the main course.
                       It was very fast and easy, but then I was only serving 6. If it is a large group then
put  them together way before the party cover and chill.

The Crepes (make these ahead)
2 eggs
1/2 cup milk
1/2 cup water
2 tablespoons butter, melted
1 cup all-purpose flour
2-3 tablespoons white sugar
1 tsp. vanilla extract
1/4 teaspoon salt
In a blender, put eggs, milk, melted butter, flour, sugar, vanilla and salt and blend about 30 seconds until smooth. Pour into a shallow wide dish if using an electric crepe pan. Let the batter sit for about 15 minutes. Follow manufacturers instructions for making the crepes.
Heat a small sized 6-7 inch  skillet or crepe pan over medium heat. Spray pan with cooking spray or butter pan with a small amount of butter or oil applied with a brush or paper towel. Spoon about ¼ cup crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Carefully remove from pan and place between layers of waxed paper. Serve immediately or cool until ready to use.  At this point wrap crepes and refrigerate until ready to use. (See to assemble crepes below.)

Note: Whether you use a small frying pan or an electric crepe pan usually the first one or two are ‘trial’ ones. It becomes easier with each use.

Here you can see a video how to make basic crepes. It is excellent and worth the time to watch.

Vanilla Filling (make ahead and chill)
1 small package vanilla instant pudding
1 cup milk
2 cups whipped cream or whipped topping
1 heaping tablespoon sour cream
1 tsp. vanilla extract.
In a medium bowl put pudding and milk and mix well. It will be thick. When ‘set’ after just a few minutes, carefully fold in the whipped cream or whipped topping. Carefully add the sour cream and blend until well mixed. Cover and refrigerate until ready to use.
Fresh Strawberry Sauce  (make ahead and chill)
2 pints Strawberries, washed and hulled (Reserve several whole strawberries with stem for the garnish)
1/3 cup water
¼ to ½ cup white sugar
In a blender put one pint of the washed and hulled strawberries, the water and sugar. Blend well. Pour into a bowl. Slice remaining strawberries (accept those reserved for the garnish) thinly and add to the blended strawberry mixture. Stir. Cover and chill until ready to use.
* Sweetened Whipped Cream or Pressurized Can Whipped Cream
*Chocolate Sauce or Hot Fudge Sauce
*Reserved whole strawberries
To Assemble Crepes:
On a plate lay one opened crepe. Down the center, with a spoon put a nice amount of chilled vanilla filling. Fold over each side. Put filled crepe seam side down on individual dessert plate. Spoon some of the strawberry sauce over the top making sure some of the sliced strawberries are on each crepe. Put a nice amount of whipped cream either by spray can or with a spoon on top in the center of the strawberry sauce on crepe. Add a reserved whole strawberry. Carefully drizzle the chocolate sauce or hot fudge sauce back and forth over crepe, the strawberry and strawberry sauce. Repeat with remaining crepes. Serve.

I shared the recipes for

Le Salad & Main Course
in a previous post that you can find

The Menu Card

The Tablesetting with the Menu

And the Table and Side Board

Thank you for joining me. It's so nice to have you come by. I appreciate your comments and read every one of them.

Happy 4th Birthday Pink Saturday!!


Join me each Sunday for my weekly party

I will be joining some of these fun linky parties:

New York City Here I Come!

Exciting News!

NBC's Today Show has invited me to come to New

York to be on their program to cook my chicken

wing recipe!!! It's called.....

 'Wicked Wasabi Wings'

‘These wings are ooey, gooey finger licking, sweet
 and spicy and literally grabs your Senses and your
Tastebuds  with your first bite. They are delicious
and addictive with  powerful punches of distinctive
yet delectable flavors!’

This is what I sent to NBC to describe my 'Wicked
Wasabi Wings.' And I was one of three winners out
of untold  hundreds of entries. I was absolutely
flabbergasted! I am SO thrilled and excited to be
chosen and to be able to have this fun and delightful
But quite honestly I’m a nervous wreck!! 

I want to invite you to join me by watching
This FRIDAY, February 1st
Between 8:00 am and 8:30 am.
I’ll be posting the RECIPE on Friday. I have to keep
it a secret until then. So be sure to check back on
 Friday. We will be taking lots of pictures in New
York and I will be posting those when we get back.
THANK  YOU for joining me and sharing in my
excitement!! I can't wait to share every detail of our
 trip with you.

I'll be joining these linky parties:

Friday, March 24, 2017

Wow! An Incredible Experinece.

My last post I wrote before I left for New York and then posted it RIGHT after the Today Show so you could have the recipe for the Superbowl. THANKYOU all for your sweet comments and well wishes here on my blog, on facebook and by email. It is SO WONDERFUL TO HAVE FRIENDS LIKE YOU!!!

Friday, Feb.1st  8am to 9am
 at Rockefeller Plaza, NYC
We are outside just ready to go on LIVE TV and are waiting for the anchors from the TODAY SHOW

See video here
Sherri William from Florida, Malcom Bedell from Maine, Sunny Anderson from the FOOD NETWORK and me.

Sherri is one of the wings winners, Sunny was the judge, Malcom Bedell is one of the wings winners and me I'm a wings winner too. Malcolm won the 'Chicken Trophy' with his 'Ghost Chili Apricot Wings'. The trophy was a rubber chicken spray painted gold and sticking out of a trophy cup. It was hysterical!!!!
It was FUN, Fast Paced and SO SO exciting. Everyone was so very nice and treated us all so well.
 My daughter Carolyn went with me and here she is with Sunny Anderson after the shooting.
 Carolyn is in her last semester of College so she couldn't resist taking a couple of days off to go to NYC. She took most of the pictures for me.  What a whirlwind three days we had!!!
Our Schedule
Thursday afternoon, Jan. 31st we arrived in NYC after flying all day and had a dress rehearsal late that afternoon at the NBC studios
Friday Feb. 1st at 6:45am we had to be at NBC (across from our hotel at Rockefeller Plaza)  for them to do our hair and makeup. That was quite an interesting experience.
8am, 8:15 am and 8:30amThey took us outside to the tables to do some 'teasers' while the broadcast was going on  to 'wet' the TV audiences appetite before the chicken wing 'showdown' to begin.
8:45 9am the anchors of the Today Show came out and we were 'off to the races.'  It was VERY fast paced. They time things down to the seconds. Really!
12 o'clock noon Carolyn and I took a WONDERFUL 3 1/2  hour Food Tour. What they call a 'sample' is NOT like a sample you get from Costco with a little cup and a toothpick. They were like the size of a 4 inch square of a grilled sandwich(Italian) or a salad plate of pasta and sauce(Italian) or a half of a wrap (Indian), or 1/2 of a chicken breast and an empanada (Cuban), and a cup of one of the best tomato garlic soups I have ever taste (he gave us the recipe too)at an American Bistro or fresh mozzarella and roasted red peppers at a Cheese Shop or a 4 inch fruit and chocolate tart at a Bakery. Plus a fabulous walking guided tour to all these  restaurants where we learned about the history of that part of New York. There was SO much to eat that we had to roll ourselves back to the hotel. You can see pictures and where we went here.

4:30pm After the tour we took the subway back to the hotel. As we were walking from the subway we spotted the Lego Store and of course had to go in. How fun was that.
 Both of these pictures are of LEGOS. The detail was incredible.
I can see that this post has gone on long enough for now so I'll post the rest of our fun three days tomorrow.
THANK YOU for joining me. It's always so nice when you come by so please let me know that you were here.

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