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Tag Archives | Whipped Cream

Coconut Key Lime Pie

Coconut Key Lime Pie is a lime custard baked in a coconut graham cracker pie crust then topped with
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whipped cream, key lime slices and toasted coconut.

The Sauce: Key Lime Pie Filling – Key limes, eggs yolks and sweetened condensed milk thicken into a sweet but tart pie filling. Mound with whipped cream.

‘Great Sauces Transform Good Food into Gourmet’ 

The keys

I’ve driven the 113 mile trip on US Highway 1 to Key West a couple of times. A string of islets connected by 42 overseas bridges seem to float over the blue green ocean. They’re actually build on coral bedrock and giant arches of concrete and steel. Once you reach Key West you can stand on the southern most tip of the continental United States at the corner of South and Whitehead Streets. A concrete buoy marks the spot.

Twelve years ago on my first trip I was introduced to Key Lime Pie. The story is that sponge fishermen brought indigenous baby-size key limes, canned milk and eggs on their fishing boats. The chemical reaction between lime juice and milk caused the mixture to thicken when stirred together. Without refrigeration or an oven, it afforded the men a fancy

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dessert on their fishing trips.

Slice of Key Lime PieThese days key lime pie is baked for a short 15 minutes to avoid consumption of raw eggs plus the filling becomes more firm and sliceable in the process. Key lime juice is less tart than our regular Persian limes. The juice is pale green but with the egg yolks the pie is naturally a creamy lemon yellow color. I love it with whipped cream but traditionally it’s mounded with meringue.

You might also enjoy Coconut Cream Pie, Banana Cream Pie, German Chocolate Pie Shooters, Jumbleberry Pie, Coconut Cupcakes with Silk Meringue, Maple Coconut Granola and Pie Shakes.

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2011 AniversaRecipe – Spinach Salad with Citrus and Peach Spinach Salad

Recipe: Coconut Key Lime Pie

Prep Time: 20 Minutes | Inactive Time: 4 Hours | Cook Time: 25 Minutes | Yield: 1 9” Pie | Level: Moderate

Toasted-Coconut-Graham-Crackers Coconut Graham Crust

  • 1/3 lb graham cracker, 1 sleeve
  • 6 Tbsp toasted coconut
  • 2 Tbsp sugar
  • 5 Tbsp melted butter

Key Lime Filling
Juicing Key Limes

  • 4 egg yolks
  • 1 14-oz can sweetened condensed milk
  • 1/2 cup key lime juice, about 14-18 key limes

Whipped Cream and Garnishes

  • 3/4 cup whipping cream
  • 2 Tbsp confectioner’s sugar
  • 3 key limes, thinly sliced and cut in half circles
  • 2 Tbsp toasted coconut

Special Equipment – 9-inch pie dish

Coconut Graham Crust
1 Preheat oven to 350 degrees. Place a medium bowl in the fridge to chill.

2 Break crackers into the bowl of a food processor. Add 6 tablespoons toasted coconut, sugar and process until mixture is a fine crumb. Add melted butter and pulse.

3 Press into a 9-inch pie plate evenly lining the bottom and sides. Bake for 10 minutes at 350 degrees. Place on a wire rack to cool. Leave the oven on.

Coconut Key Lime Pie 2 Key Lime Filling
4 Meanwhile place egg yolks in a medium bowl and whisk for 2 minutes until yolks are light yellow. Add sweetened condensed milk and whisk for 2 minutes.

5 Add key lime juice and stir gently to combine. Let stand until the crust is completely cool. It will thicken.

6 Pour the filling into the crust and evenly smooth. Bake at 350 degrees for 15 minutes. Cool on a wire rack. Chill for 3 hours or overnight.

Whipped Cream Whisk Whipped Cream and Garnishes
7 Pour whipping cream in the chilled bowl. Add the confectioner’s sugar and beat until peaks are moderately stiff.

8 Dollop or pipe on the pie and garnish with key lime slices and 2 tablespoons of toasted coconut.

This pie can also be made with regular limes but since they are a little more tart, I recommend using 3 tablespoons of confectioner’s sugar in the whipped cream to balance out the sweetness of the pie.

I love to use the triple whisk pictured above to whip cream by hand. It makes short order of the work and you have complete control of how soft or stiff you want the cream.

The filling thickens enough to serve as Key Lime Pudding without baking.

Dish Designer

  • Exchange key limes for regular limes.

Inspiration – Helen Horton
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: August 9, 2013

Continue Reading · 2

Berries Van Gogh

Macerated mixed berries and vanilla cream with a hint of orange.

The Sauce: Berry Macerating Juice – Fresh squeezed orange juice and sugar combine with the fresh berry liquid to soften, sweetened and flavor berries.

‘Great Sauces Transform Good Food into Gourmet’ 

Art lessons

My life is painted with a broad brush colored with art experiences. Oil painting lessons in junior high and high school. University studies include painting, design, photography classes and culminate with a bachelor’s degree in Art History. I’ve been

traipsing around the world in art museums near and far. My second artist recipe, Berries Van Gogh also happens to be a berry dish (try Strawberries Seurat). It’s not outside the composition to name a recipe after a beloved artist.

Berries Van GoghThe Van Gogh exhibit at the Los Angeles County Art Museum was unforgettable. While berries macerate in fresh orange juice, I think of Vincent’s swirling night skies and the palette knife and brush texture built up on his canvas. Yes, this is definitely a Van Gogh.

Spoon some soft, orange vanilla cream over a dish of berries. It’s got a slight tang with the addition of sour cream, a hint of citrus zest and plenty of pillowy cream. Voila, dessert.

You may also enjoy Strawberries Seurat, Four Berry Blend Smoothie, Jumbleberry Pie, Strawberry Chiffon Cake, Wheatberry Pancakes, Strawberries and Cream Pound Cupcakes and Fruit Juice Gelly.

3 of 4 part series ”Berry Season Desserts”. Part 1 Blueberry Cheesecake, Part 2 Raspberry Loaf Cake and Part 4 Cherry Slab Pie. Click here and here for more about berries.

2012 AniversaRecipe – Pork Tenderloin with Oriental Express Sauce
2011 AniversaRecipe – Financiers

Recipe: Berries Van Gogh

Prep Time: 10 Min | Inactive Time: 1 Hour | Cook Time: 0 Min | Yield: 6-8 Servings | Level: Easy

Berries with sugar

  • 3 cups blueberries
  • 2 cups raspberries
  • 1 cup blackberries
  • 1 cup sugar, divided
  • 1 orange
  • 1 cup heavy cream
  • 1/3 cup sour cream
  • 1/4 cup sugar
  • 2 tsp vanilla

1 Zest orange to yield 3/4 teaspoon zest. Cover and set aside. Juice orange to yield 1/4 cup juice.

Macerating Berries2 Place blueberries, raspberries and blackberries in a medium bowl. Add 3/4 cup sugar, orange juice and gently combine. Place in the fridge for 1-2 hours.

3 Place whipping cream, sour cream, vanilla, remaining 1/4 cup sugar and reserved orange zest in a medium bowl. Beat to soft peaks with whisk or hand beaters. Serve over berries.

Berries and Cream on CakeMacerate means to soften or break down by soaking in a liquid such as apple or citrus juices. Fresh fruit is often simply combined with sugar which dissolves in the natural fruit juices.

Make a striking berry dessert with 1 sponge cake round or 2 thin cake rounds under macerated berries with a dollop of vanilla cream.

Use any combination of berries or all one kind.

Spoon these berries over some pound, chiffon or angel food cake and top with vanilla cream.

Dish Designer

  • Exchange mixed berries for 6 cups of blueberries, raspberries or blackberries.
  • Exchange vanilla extract for seeds from 1 vanilla bean.

Inspiration – Helen Horton
Cook with Sauces
Berries Van Gogh
Written by
Photographs by Helen Horton
Updated: July 23, 2013

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Strawberry Chiffon Cake

Chiffon cake with fresh berries and whipped cream topped with pink icing.

The Sauce: Baby Pink Icing – Powder puff pink icing made with confectioner’s sugar and milk, it a delicate and drizzly finish for this three tiered chiffon cake with fresh berries and cream. Perfect for a Valentines dessert extravaganza.

‘Great Sauces Transform Good Food into Gourmet’ ;

Mom’s angel food cake pan find

Take a diversion from Valentine cookies and wow your sweetheart with this three-layer chiffon cake. It’s the perfect marriage of the lofty angel food cake and dense pound cake. A stunning dessert layered with strawberries and fresh whipped cream, it’s topped with a baby pink icing and dusting of confectioner’s sugar.

It’s the meringue folded into the batter that makes it light enough to raise to the top of the 4 1/2-inch pan and easily slices into 3 layers. It’s the egg yolks that make it rich and moist since it doesn’t call for any butter.

Three Layer Strawberry Chiffon CakeFresh strawberries are available all year round. I love to serve them for Valentines because their shape and color reminds me of hearts. Enjoy a chiffon cake layered with strawberries and cream with your special valentine.

Too far away to share my cake with mom, I’m thinking about her because she found this square angel food cake pan at a second hand sale. She passed it along to me hoping I’d make something special for my recipe website. Happy Valentines Day mom, I love you.

You might also enjoy Strawberries and Cream Pound Cupcakes, Strawberries Seurat, Spinach Strawberry Salad or Four Berry Smoothie.

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Recipe: Strawberry Chiffon Cake

Prep Time: 40 Min | Inactive Time: 3 Hours | Cook Time: 80 Min | Yield: 12 Servings | Level: Moderate

flour mixture egg mixture egg whites

  • 2 1/4 cups cake flour
  • 2 1/4 cups granulated sugar, divided
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt plus dash, divided
  • 1 cup whole milk plus 2 Tbsp, divided
  • 1/2 cup canola oil
  • 2 tsp vanilla
  • 8 eggsfresh strawberries
  • 1/2 tsp cream of tarter
  • 2 lbs strawberries
  • 1 Tbsp fresh lemon juice
  • 2 cups heavy cream, divided
  • 1 1/4 cup powdered sugar plus more for dusting, divided
  • pink food coloring

Special Equipment – 9 1/2” round by 4 1/2” high angel food cake pan

1 Preheat oven to 325 degrees. Prepare to cool the cake upside down on a bottle or use the pan-feet if attached.

2 Whisk the flour, 1 1/2 cups granulated sugar, baking powder and 3/4 teaspoon salt in a large bowl.

3 In a medium bowl combine 1 cup milk, oil, vanilla and 1 whole egg.

4 Separate 7 eggs letting the whites drop into the bowl of a stand or hand mixer and placing the yolks in the bowl with the milk mixture. Whisk in the yolks.

5 Whip the meringue by beating the egg whites and cream of tartar on high until soft peaks form. Slowly add 1/4 cup granulated sugar beating until stiff peaks form, about 2-3 minutes.

6 Whisk the milk mixture into the dry ingredients until smooth. Whisk 1/3 of the meringue into the batter until smooth.
whisk in one third of the meringue
Fold in the balance of the meringue with a rubber spatula or wooden spoon.

fold in the last two thirds of the meringue
7 Pour the batter into an ungreased angle food cake pan. Bake at 325 degrees for 70-80 minutes or until top springs back.
Pour the batter in the pan
macerated strawberries8 Meanwhile, saving 5-6 berries for garnishing, macerate the strawberries. Hull them then cut in halves or quarters depending on size. Combine them with remaining 1/2 cup granulated sugar, lemon juice and salt. Let stand for 1 hour stirring occasionally.

baby pink icing9 For the icing, combine 1 cup powdered sugar with the remaining 2 tablespoons of milk until smooth. Add a drop of pink food coloring, just enough to make it baby pink. Icing should be liquid enough to drizzle. Add more milk as needed.

cool cake upside down10 When the cake is done, turn it upside down over a bottle or on the pan-feet

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until cool, about 2 hours.

11 Just before assembling, whip the cream with 1/4 cup powdered sugar to medium peaks.

12 To assemble, run a knife around the edges of the tube and the sides of the pan to release the cake. Slice it into three layers using a serrated knife.

layer the strawberries13 Place the bottom layer on a cake plate, spread half of the strawberries and drizzle with juice. Spread half of the whipped cream over the berries. Place the middle layer on the cream and repeat the strawberry and cream layers. Top with last layer of cake. Drizzle icing over the top allowing it to drip over the sides. Dusting with remaining 2 tablespoons powdered sugar. Refrigerate for 1 hour to set.

The egg mixture is slightly more than 2 cups. Rather than a bowl, use a 2 or 4 cup measurer to measure and mix ingredients.

Contrary to baking conventions, don’t grease the angel food cake pan. If the angle food cake pan doesn’t come apart, line the bottom with parchment.

This cake raises high enough that the pan feet may not elevate the cake high off the counter while cooling upside down. Find a bottle with a neck narrow enough to fit in the center tube. Vinegar bottles often have long narrow necks that may be small enough.

This chiffon cake could be left whole and cut in wedges. Top each piece with whipped cream, berries and berry juice.

Dish Designer

  • Exchange strawberries for raspberries.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: February 13, 2013

Continue Reading · 4

Strawberries and Cream Pound Cupcakes

Fresh strawberries and whipped cream on 1-2-3-4 pound cupcakes.

Hockey puck shortcake

Strawberry Shortcake is a dish mom made every strawberry season. So why was I so shocked when my college roommate made it? I am a pretty straight talker so I said, “Please excuse me but that blonde hockey puck is not shortcake.” Come to find out, it was biscuit-like shortcake. Mom serves sweetened strawberries and whipped cream on angel food cake. Light and airy, it’s like eating a sweet spongy cloud with fresh ripe berries and floaty whipped cream. So sorry but I wasn’t too impressed with the ‘real McCoy‘.

Strawberries-and-Cream-Pound-Cupcakes-TopOver the years I’ve served it with angel food and sometimes chiffon cake. I wanted to find a denser base for the strawberries and cream so I decided to try pound cake. What I love about this choice is that it absorbs and holds up to the sweetened strawberry juice. Plus it’s a little bit closer to the density of shortcake but richer and finer textured.

This version is a 1-2-3-4 pound cake baked in a muffin tin. “1-2-3-4, what’s that mean?” you may ask. It’s 1 cup butter, 2 cups sugar, 3 cups flour and 4 eggs. Easy to remember, you could make this cake on ‘Chopped’, that is if you make cupcakes so they have time to bake. I love to create a tower by slicing the cupcake in half at the equator and layering strawberries and whipped cream in the center and on the top. It’s elegant and perfect for this strawberry season.

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Recipe: Strawberries and Cream Pound Cupcakes

Prep Time: 45 Minutes | Cook Time: 15-17 Minutes per Batch | Yield: 28 Cupcakes | Level: Moderate

StrawberriesPound Cupcakes

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 3 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk

Strawberries and Cream

  • 1 lb fresh strawberries, sliced
  • 1 Tbsp sugar
  • 2 cups heavy whipping cream
  • 1 Tbsp powdered sugar
  • 1 tsp vanilla
  • fresh mint sprigs

1 Preheat oven to 350 degrees.

2 Place the strawberries in a bowl with 1 tablespoon of sugar. Set aside.

3 Place a bowl and beaters in the fridge to chill.

Pound Cupcakes
4 With a hand or stand mixer, cream the butter and sugar. Add the eggs one at a time beating after each addition. Mix in 1 teaspoon vanilla.

5 Sift together the flour, baking powder and salt. Gradually add the flour to the creamed mixture alternating with the milk.

6 In a muffin tin lined with cupcake papers, fill batter 2/3 full. Bake in the top third of the oven at 350 degrees for 15-17 minutes. Do not over bake. The top should be blond and just spring back when touched. Cool for 5 minutes in the pan then place on a cooling rack to completely cool.
7 In the meantime, remove the bowl and beaters from the fridge and beat the cream to soft peaks. Sprinkle on 1 tablespoon of powdered sugar and add 1 tsp of vanilla. Continue beating until peaks are stiff but don’t over beat.

8 Remove the cupcake papers and slice little pound cakes in half through the equator.

9 Spoon a small amount of strawberry juice that has collected in the bottom of the strawberry bowl on the bottom cake round.
10 Lay some sliced strawberries over the surface of the cake. Cover with a heaping tablespoon of whipped cream.

11 Place the top cupcake round on the whipped cream. Add a dollop of whipped cream and place more sliced strawberries.

12 Garnish with a spring of mint.
Bake the pound cake batter in two loaf pans lined with parchment on 350 degrees for about 55-60 minutes or until the top springs back. Let cool for 5 minutes then place on a cooling rack. Slice and serve with a

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scoop of ice cream and sugared strawberries on top. Garnish with a sprig of mint.







Dish Designer

  • Exchange strawberries for raspberries.
  • Exchange whipped cream for ice cream.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton

Continue Reading · 2

Tres Leches Cupcakes with Dulce de Leche Whipped Cream

Tres Leches cupcakes topped with airy whipped cream, cinnamon and dulce de leche.

Cinco de Mayo

Tres-Leches-Cupcakes-with-Dulce-de-Leche-Whipped-Cream1These Tres Leches Cupcake treasures are made with simple ingredients.  Like their cousin Flan, they showcase milk and sugar.  Who would think a cake soaked in milk would be appetizing?  One bite and you’ll be serving this every Cinco de Mayo.


2011 AniversaRecipe – Country Sausage

Recipe: Tres Leches Cupcakes with Dulce de Leche Whipped Cream

Prep Time: 30 Minutes | Inactive Time: 8 Hours | Cook Time: 20 Minutes per Batch | Yield: 36 Cupcakes | Level: Moderate


  • 6 eggs
  • 1 cup sugar
  • 1/2 tsp vanilla
  • 1/8 tsp salt
  • 1 3/4 cup sifted flour

Tres Leches

  • 2 cans evaporated milk
  • 1 can sweetened condensed milk
  • 1 cup heavy cream

Dulce de Leche Whipped Cream

  • 2 cups heavy whipping cream
  • 4 Tbsp powdered sugar
  • 1 tsp vanilla
  • cinnamon
  • 3/4 cup dulce de leche, (click here for an easy recipe with photo steps)

Special Equipment – 3 Muffin Pans, Hand or Stand Mixer

1 Preheat oven to 350 degrees.

Tres-Leches-Whipped-Batter2 In a sauce pan, whisk eggs, sugar, vanilla and salt.  Heat on the stove top over medium low heat until quite warm to the touch, about 4 minutes.

3 Pour into an electric mixer bowl and beat with whips for 5 minutes until light in color and quadrupled in volume.

4 Set aside the beaters.  Using a spatula, fold in half the flour into the batter.  As soon as the flour disappears, add the rest of the flour and fold just until completely combined.

5 Fill a muffin pan lined with cupcake papers 3/4 full and bake at 350 degrees for 17-20 minutes.  Cool on a wire rack.

6 Take the cupcake papers off each cupcake and place back into the muffin pans.
Tres Leches
7 In the meantime, combine evaporated milk, sweetened condensed milk and heavy cream.

8 Using a wooden skewer or fork poke holes in the cupcakes.

9 Pour 2 or more tablespoons of the milk mixture over each cupcake distributing all the milk mixture evenly among the cupcakes.  Cover well with plastic wrap and refrigerate overnight.
Dulce de Leche Whipped Cream
10 On the next day, place a medium bowl and the beaters in the freezer for about 15 minutes.

11 Pour the whipped cream into the bowl and beat until soft peaks form.  Add the vanilla and powdered sugar 1 tablespoon at a time.  Continue beating until stiff peaks form.  Do not over beat.

12 Using a pastry bag with a star tip, swirl on whipped cream on the cupcakes or mound with a spoon.  Sprinkle with a little cinnamon and drizzle or dollop with dulce de leche.

This cake batter bakes into a very spongy cake.  It soaks in a large quantity of liquid.  When the Tres Leches mixture is combined, it will seem like the cake will not absorb that much liquid, but it will.

When served, it will may leak a little of the milk mixture on the plate.  This is a signature characteristic of this cake. If it doesn’t leak it’s not the real deal.

Tres Leches Cake – Pour batter into 2 9-inch round cake pans which are either oiled and flour dusted or lined with parchment.  Bake at 350 degrees for 20-24 minutes.  Unmold the cake and cool on a wire rack.  Set the cakes back in the cakes pans and poke liberally with a skewer or a fork.  Pour half of the Tes Leches sauce on each cake distributing over entire surface.  Cover tightly and refrigerate overnight.  The following day, spread or pipe the whipped cream on the top of each cake round, dust with cinnamon and drizzle with dulce de leche; or garnish with fresh raspberries.

Dish Designer

  • Serve a cupcake without the topping after the tres leches sauce has begun to soak in and while still warm.

InspirationRose Levy Beranbaum
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 5, 2012

Continue Reading · 3

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