Simply irresistible is really the only way to describe these yummy chilly treats. Not only are they cool and refreshing, but these adorable desserts are just what the doctor ordered to beat the heat!  Also, these are ideal to serve at your next party. Not only will your guest find them delicious,  they will not be able to get over how cute they are.  Simple and very easy to make, they are bound to go over well with any age group. A definite crowd pleaser, because who would not enjoy having frozen chocolate cupcakes or frozen whoopie pies on a hot summer day!

Ready to make some of these delish treats? Here’s the recipes

Chocolate Cups

Servings: 12 filled chocolate cups

Ingredients

8 ounces semisweet chocolate, broken up (see Note)

1 tablespoon solid vegetable shortening

12 paper or silicone cupcake liners

12 scoops assorted ice cream and sherbet flavors

Chocolate curls, citrus curls or fresh fruit, to garnish

Preparation

1. Melt chocolate and shortening a medium-size microwave-safe bowl on high in microwave oven for 2 minutes, stirring halfway. Stir until smooth.

2. Using a small clean brush, spread about 2 teaspoons melted chocolate into bottom and up side of each cup. Chill cups until firm, about 10 minutes, reserving any extra chocolate.

3. Remove cups from refrigerator. Re-melt remaining chocolate in microwave for 20 seconds, if necessary. Reinforce any weak spots inside cups (especially near the rim) with melted chocolate. Return to refrigerator to set, about 20 minutes. (Cups can be prepared up to 2 days ahead; refrigerate loosely covered with plastic wrap or foil.)

4. To remove chocolate cups from paper liners: Loosen a top edge and peel paper away (it will rip apart, but still come off cleanly). For silicone liners: Pop out of liners by gently pressing on bottom of cups, and pulling away side of liner from chocolate shell.

5. To serve: Scoop 1 generous scoop ice cream or sherbet into each chocolate cup (cups can be filled several hours ahead and frozen, covered). Immediately before serving, garnish with chocolate curls, citrus curls or fresh fruit, if desired. Note: You may substitute milk or white chocolate for semisweet, depending on flavor preferences.

Frozen Whoopie Pies

Servings: 12

Ingredients

Ice Cream Filling:

1/2 gallon Neapolitan ice cream (in a rectangular container)

Cookies:

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 cup packed light-brown sugar

2 eggs

1 teaspoon vanilla extract

1/2 cup cocoa powder

3/4 cup milk

Preparation

1. Ice cream: Cut packaging from ice cream. Slice ice cream crosswise into 6 slices, and place on 2 small baking sheets. Freeze 1 hour.

2. Heat oven to 375 degrees F. Line two large baking sheets with nonstick foil. Cookies: Mix flour, baking powder, baking soda and salt in bowl. Beat butter and sugar in second bowl until creamy. Beat in eggs and vanilla. On low speed, beat in cocoa. Beat in flour mixture and milk in 3 additions, beginning and ending with flour.

3. Drop 2 heaping tablespoons batter per cookie onto prepared sheets, spacing 3 inches apart. Spread into 21/2-inch rounds with the back of a spoon (keep size equal since they will be sandwiched).

4. Bake at 375 degrees F for 12 to 13 minutes or until cookies spring back when lightly touched in center. Cool on sheets 5 minutes. Remove cookies to rack to cool completely.

5. Remove one sheet of ice cream from freezer. Working quickly, cut circles of ice cream with 3-inch cookie cutter. Sandwich two cookies and one ice cream round. Save ice cream scraps for snacking. Repeat with all cookies and ice cream. Wrap in plastic and freeze assembled whoopie pies at least 1 hour or until ready to eat.

Recipe Source: Family Circle

Enjoy!

celebrate life in style…

How cute is this cake? Celebrate Earth Day with these delicious Spring Daisy Cake. It’s easy to make and will bring many smiles to your dessert table.

Here’s the recipe:

Ingredients

* 1/2 1 lb (8 oz) box prepared white fondant

* Gel-paste food coloring

* Cornstarch

* 2 8-inch round cake layers (your favorite yellow cake recipe)

* 1 recipe Fluffy Vanilla Frosting, below

Preparation:

1. Divide fondant in half and knead yellow coloring into one half, using a light dusting of cornstarch to prevent sticking. Working with one color at a time, roll both white and yellow fondants into thin sheets, about 1/8 inch thick. Cut out small flowers. (Daisy cookie cutter from winbeckler)

2. Knead scraps together to soften and make small balls; moisten with water and press a ball into the center of each flower. Dry flowers overnight on a wire rack to give them shape. Note: While working with one piece of fondant, you should always keep the other piece covered to prevent it from drying out.

3. Trim domed tops from cakes and place one cake on a serving platter. Color 2 cups frosting dark green and the remaining frosting light green. Cover cake layer on platter with light green frosting about an inch thick, then top with second cake. Ice entire cake with light green frosting. Use extra frosting in a piping bag with a #5 plain tip t create a border on the bottom edge.

4. Use dark green icing in a piping bag with a #10 or #12 plain tip to pipe grass points on the top of the entire cake. Top with fondant flowers. Makes 10 servings.

Fluffy Vanilla Frosting:Beat 2 cups unsalted butter, softened, until creamy, about 2 min. Add 6 cups sifted confectioners’ sugar, 1/2 cup at a time, mixing well and scraping down sides of bowl. Beat in 1 tsp vanilla and a pinch of salt; stir until smooth. Makes 5 cups.

Enjoy!

celebrate life in style…

Luscious and Yummy, the Mango Tart is a perfect spring dessert. It takes a tropical turn with its lime pastry cream and sliced mango and kiwi.

Here’s the recipe:

Makes: 8 servings

Ingredients

Crust:

1 1/4 cup(s) all-purpose flour

1/4 cup(s) confectioners’ sugar

1/4 teaspoon(s) salt

8 tablespoon(s) cold butter (no substitutions), cut up

3 tablespoon(s) (or more, as needed) ice water

Lime Pastry Cream:

1 cup(s) whole milk

3 large egg yolks

1/3 cup(s) granulated sugar

2 tablespoon(s) cornstarch

2 tablespoon(s) butter (no substitutions)

1 teaspoon(s) grated fresh lime peel

Fruit Topping:

2 mangoes, peeled and thinly sliced

1 peeled slice kiwifruit (optional)

Preparation

1. Prepare crust: In food processor with knife blade attached, combine flour, confectioners’ sugar, and salt; pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, pulsing until moist clumps form. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)

2. Preheat oven to 400 degrees F. On lightly floured surface, with floured rolling pin, roll disk into 11-inch round. Transfer dough round to 9″ by 1″ round tart pan with removable bottom . Press dough onto bottom and up side of pan. Trim dough level with rim of pan; discard trimmings. Refrigerate or freeze tart shell 10 to 15 minutes to firm dough slightly before baking.

3. Line tart shell with foil and fill with pie weights or dry beans. Bake 20 minutes. Remove foil and weights, and bake about 15 minutes longer or until golden. (Cover rim of tart with foil if browning too quickly.) If center of crust puffs up during baking, gently press down with back of spoon. Cool in pan on wire rack, about 30 minutes.

4. Meanwhile, prepare Lime Pastry Cream: In 2-quart saucepan, heat milk to simmering on medium. In small bowl, whisk yolks and granulated sugar until blended. Mix in cornstarch until smooth. While constantly beating with wire whisk, gradually pour about half of simmering milk into egg-yolk mixture. Pour egg-yolk mixture into remaining milk in saucepan and cook, whisking constantly to prevent lumping, until mixture boils and thickens, about 1 minute. Boil 1 minute, stirring. Remove saucepan from heat; stir in butter and lime peel. Transfer pastry cream to small bowl; cover surface directly with plastic wrap to prevent skin from forming, and refrigerate until cold, at least 1 hour.

5. Spoon pastry cream into baked tart shell and spread evenly. Arrange mango slices on top; place kiwifruit slice in center. Remove tart from side of pan. Place tart, still on pan base, on serving plate. If not serving tart right away, cover and refrigerate up to 2 hours.

Tips & Techniques

For a bakery perfect–looking crust, the easiest and neatest way to trim dough even with the rim of a tart pan is to run a rolling pin across the top of the pan so that the metal edge cuts through the dough.

Enjoy!

celebrate life in style…

Sugar Cookie Pops, these sugary, Candyland-inspired cookies are delicious showstoppers. “Plant” your colorful cookies in a “pot” of jelly bean “soil” to welcome Springtime at your house.

Here’s the recipe:

Makes: 4 1/2 dozen

Ingredients

1/2 cup butter, softened

1/2 cup shortening

1 cup granulated sugar

1 cup powdered sugar

2 large eggs

3/4 cup canola or vegetable oil

2 teaspoons vanilla extract

4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cream of tartar

Colored sugars, sparkling sugars, and multicolored jimmies

4″ white craft sticks

Preparation

Beat butter and shortening at medium speed with an electric mixer until fluffy; add sugars, beating well. Add eggs, oil, and vanilla, beating until blended.

Combine flour and next 3 ingredients; add to butter mixture, blending well. Cover and chill dough 2 hours or overnight.

Shape dough into 1 1/2″ balls. Roll each ball in colored sugar or jimmies in individual bowls, pressing gently, if necessary, to coat balls. Place 2″ apart on ungreased baking sheets. Insert craft sticks about 1″ into each cookie to resemble a lollipop.

Bake at 350° for 10 to 11 minutes or until set. Let cool 2 minutes on baking sheets; remove cookie pops to wire racks to cool completely.

Enjoy!

celebrate life in style…

How delish does this Strawberries Romanoff with Crème Fraîche Ice Cream look? French pastry chefs dedicated this classic dessert to the Russian royal family. For this delectable treat, Grand Marnier-soaked berries are served with a tangy homemade ice cream (in place of the usual whipped cream. This is the perfect treat for a cool spring evening.

Here’s the recipe:

Makes 6 servings

Ingredients

ice cream

2/3 cup sugar

6 large egg yolks

2 cups crème fraîche*

1 1/2 cups buttermilk, well shaken

1 tablespoon fresh lemon juice

1 1/2 teaspoons finely grated lemon peel

Pinch of salt

berries

4 cups quartered hulled fresh strawberries (about 20 ounces) plus 6 whole strawberries for garnish

1/4 cup orange juice

1/4 cup powdered sugar

2 tablespoons Grand Marnier or other orange liqueur

1/2 teaspoon finely grated orange peel

* Available at most supermarkets and at specialty foods stores.

Preparation

ice cream

Place fine strainer over large glass bowl. Fill another bowl (larger than bowl with strainer) halfway with ice and water. Whisk sugar and egg yolks in third large bowl to blend. Combine crème fraîche, buttermilk, lemon juice, lemon peel, and salt in heavy large saucepan. Stir constantly over medium heat just until hot (do not allow mixture to boil), about 4 minutes. Gradually whisk crème fraîche mixture into yolk mixture. Return mixture to same saucepan. Stir constantly over medium heat just until instant-read thermometer inserted into custard registers 170°F and custard thickens very slightly, about 4 minutes (do not boil). Pour custard through strainer set over bowl. Set bowl with custard in bowl filled with ice water; whisk occasionally until custard is cold. DO AHEAD Can be made 2 days ahead. Cover and chill.

Transfer custard to ice cream maker and process according to manufacturer’s instructions. Transfer ice cream to container; cover and freeze until firm, at least 6 hours. DO AHEAD Ice cream can be made 3 days ahead. Keep frozen.

berries

Toss quartered berries, orange juice, powdered sugar, Grand Marnier, and orange peel in medium bowl. Cover and refrigerate at least 1 hour. DO AHEAD Can be made 4 hours ahead. Keep chilled.

Scoop ice cream into 6 dessert glasses or bowls. Top with berry mixture. Garnish each serving with 1 whole berry and serve.

Enjoy!

celebrate life in style…

Here’s other delish spring dessert recipe.  Lemon-Blackberry Mini Tarts, this one really makes my mouth water for the yummy fresh fruit of spring, and with a luscious blend of lemon curd and cream cheese that fills pastry shells, you can’t go wrong.  Simply stated… it’s scrumptious!

Here’s the recipe:

Makes 4 servings

Ingredients

1/2 of a 15-ounce package folded refrigerated unbaked piecrust (1 crust)

1/2 of an 8-ounce package cream cheese, softened

1/4 cup purchased lemon curd

1 cup fresh blackberries

2 tablespoons seedless blackberry spreadable fruit

2 teaspoons lemon juice

4 mint sprigs

Powdered sugar

Preparation

1. Let piecrust stand at room temperature 15 minutes. Preheat oven to 400 degree F. Unfold piecrust. Cut four 4-1/2- to 5-inch rounds from piecrust. Press rounds firmly into bottom and up sides of four 3-1/2- to 4-inch individual tart pans with removable bottoms. Trim crusts even with top of pans. Prick bottoms of each crust several times with tines of a fork. Place pans on a baking sheet. Bake for 10 to 12 minutes or until golden. Cool completely on wire rack.

2. In a small mixing bowl beat cream cheese and lemon curd with an electric mixer on medium speed until smooth. Divide filling among pastry shells, spreading evenly. Cover; refrigerate 2 hours or until well chilled.

3. Before serving, remove from pans; arrange tarts on plates. Arrange berries on each tart. Combine spreadable fruit and lemon juice; spoon over tarts. Add a mint sprig, and sift powdered sugar over tops.

Enjoy the blackberries!

celebrate life in style…

]]> http://www.ohhowposh.com/blog/2010/03/spring-dessert-lemon-blackberry-tarts/feed/ 0 http://www.ohhowposh.com/blog/2010/02/irresistible-chocolate-peanuts-caramel/ http://www.ohhowposh.com/blog/2010/02/irresistible-chocolate-peanuts-caramel/#comments Wed, 24 Feb 2010 17:49:14 +0000 oh, how posh! http://www.ohhowposh.com/blog/?p=5392

I found these delish bites over at David Lebovitz’s website. He has some of the most scrumptious recipes, that you just have to try. To get you started I thought I would share the yummy recipe for theses Chocolate-Covered Salted Peanut Caramel Cups. I love, love love these! How can you possibly resist chocolate, peanuts and caramel? I am not that strong-willed when it comes to chocolate,  which is why I don’t think I can make these that often. I hope you enjoy these as much as I did.

Here’s the recipe

Serving: About 25 cups

This recipe is adaptable to any relatively thick caramel filling. Dulce de leche would work, and some folks fill these with peanut butter. (See links, below.) Don’t melt down chocolate chips, which are formulated to hold their shape when heated, and you’ll find the chocolate too sludgy to work with.

Depending on the size of the cups, and how generous you are, you may get a few more, or a few less, than indicated.

Ingredients

12 ounces (340g) bittersweet or semisweet chocolate, chopped

1/2 cup (125g) salted peanut caramel

Fleur de sel, or another flaky sea salt

Preparation

1. In a clean, dry bowl set over simmering water (or in a microwave), melt the chocolate until smooth.

2. Put a dab of the chocolate about the size of a shelled hazelnut in the bottom of a small paper baking cup.

3. Use a small spoon, or a brush, to move the chocolate around and coat the bottom and sides with an even layer of chocolate. Chill the cups to firm up the chocolate.

4. Once firm, in each cup, put a bit of the salted peanut filling, enough so that it will reach about 2/3rds of the way to the top of the cup. (Don’t have to stress to much about exact amounts; it’s candy and it supposed to be fun to make.)

5. Depending on how soft the filling is, rap the sheet of cups on a folded kitchen towel to level the tops. If the filling is too thick, use a spoon to smooth out the filling.

6. Add enough chocolate to cover the filling, and once again, rap the sheet on the countertop to level to tops and enclose the filling.

7. Sprinkle with flaky sea salt, such as fleur de sel.

8. Chill until firm.

Store the cups in the refrigerator until about thirty minutes before ready to serve. They’ll keep for about two weeks in the refrigerator. They can also be frozen.

Note: Left at room temperature for a few hours or more, the chocolate can “bloom.” To avoid that, you may wish to temper the chocolate, which isn’t necessary if you store them in the refrigerator and take them out shortly before serving.

Variation: Use milk chocolate instead of the bittersweet or semisweet chocolate.

Enjoy!

celebrate life in style…

Valentine’s Day is all about sharing your love, your heart and some scrumptious mouthwatering treats. Martha Stewart has some yummy heart desserts that you and your sweetie just will not be able to resist. So here’s the plan: Set aside some time in schedule today or tomorrow and bake up some of these goodies. Let the children help as well and turn it into a fun DIY project. Place the heart cookies in decorative packaging and hand them out on Valentine’s Day.

Here’s the hearts that we have (top clockwise):

Pillowy Meringue Hearts:  Brown-sugar meringue cookies that are guaranteed to please. Easy to make just use heart-shape cutters to provide adoring curves.

Chocolate and Raspberry Heart Napoleons: These chocolate hearts are layered with raspberry semifreddo (“half cold” in Italian), a frozen dessert similar to ice cream. YUM-O.

Conversation Heart Cookies: What a delish and pretty way to give messages from your heart to your sweetheart.

Sacher Torte Heart: Give a twist to the Valentine’s Day chocolate sampler, and enjoy this heart instead. You can also make a smaller size with is ideal for sharing with your sweetheart.

Enjoy and  Happy Valentine’s Day!

celebrate life in style…

Valentine’s Day is right around corner so celebrate in style with your sweetheart or at your Valentine’s Day party by enjoying some delicious sweets and treats from Williams-Sonoma. I mean, who could possibly not be overjoyed and filled with delight to receive one of these scrumptious treats on Valentine’s Day. Talk about satisfying a sweet tooth!

So these are the sweet treats that we found (clockwise):

Heart Macarons – An irresistible Valentine treat. With an engaging heart shape, this treat is crisp on the outside, moist and chewy inside. Each pair of chocolaty red-velvet macarons is enhanced by a luscious ganache filling that combines white chocolate with heavy cream and fresh buttermilk for a hint of tangy richness.

Sweetie Pies for your Sweetie -  Pure edible nostalgia, the heart-shaped treats recall the whoopie pies beloved by kids but with a decidedly sophisticated twist.

Perfect Ending’s Heart Red Velvet Cake – With a melt-in-your-mouth texture, this vintage cake makes a grand finale for Valentine’s Day celebrations. The heart-shaped version of the classic cake combines two luscious layers of rich, fudgy devil’s food cake with fluffy vanilla buttercream frosting, this one will be hard to resist.

Message Heart Cookies – What a cute and delish way to express your love for your sweetheart! Each crisp heart-shaped chocolate sugar cookie is topped with royal icing and inscribed with a heartfelt message, awe…

Valentine’s Heart Petit Fours - These will be perfect for your Valentine’s Day party. They are delightful with dessert wines and after-dinner coffee. Each petits fours is topped with delicate marzipan hearts.

Valentine’s Day Mini Cupcakes – Send me a box of these! Surprise and delight your valentine with a heart-shaped red box filled with luscious little cupcakes that are as sweet as can be! Each box includes 12 devil’s food cupcakes: six topped with chocolate-caramel cream and milk chocolate jimmies and six topped with chocolate truffle cream and dark chocolate jimmies.

Personalized Chocolate Heart – Melt your sweetie’s heart with a stunning chocolate valentine cake! How cute is this?

Enjoy!

celebrate life in style…

]]> http://www.ohhowposh.com/blog/2010/02/valentines-day-sweets-treats/feed/ 0 http://www.ohhowposh.com/blog/2010/02/simply-posh-swoon-worthy-chocolate/ http://www.ohhowposh.com/blog/2010/02/simply-posh-swoon-worthy-chocolate/#comments Wed, 03 Feb 2010 18:22:32 +0000 oh, how posh! http://www.ohhowposh.com/blog/?p=5066

If it’s chocolate it has to be good… So if you love chocolate as much as I do, I know that you are absolutely  SWOONING over this yummy display of chocolate. When I found these over at Bon Appétit I had a great idea,  instead of heading out the the store this year and buying your sweetie a box of chocolate for Valentine’s Day, think out the box and cook up one of these mouthwatering chocolate treats instead. I mean seriously, which do you think you will get more sweet kisses for: homemade chocolate goodies or store brought candy? Okay, so what is the swooning all about?

Well starting on the top left and going clockwise there is  the:

Catch-22 Cocktail – This intense drink showcases the smooth flavor of the Homemade Chocolate Liqueur, with the rim dipped in melted chocolate…yum

Cocoa Nib, Chocolate, and Citrus Dacquoise – Cocoa nib meringues are layered with chocolate chiffon cake, mascarpone whipped cream, and blood orange marmalade, then covered in a rich chocolate glaze.

Hot-Tin-Roof Sundae – This is an entirely new kind of sundae: A light ice cream flecked with crunchy, bitter cocoa nibs is topped with a creamy chocolate-caramel sauce and a sprinkling of spicy, tangy peanuts.

Bittersweet Chocolate and Carob Ganache Tart with Malted Candy Brittle – This delish treat is the combination of a crumbly cookie crust, chocolate filling, and crunchy brittle is reminiscent of a candy bar.

So which one of these scrumptious chocolate treats will be your favorite for Valentine’s Day?

Enjoy!

celebrate life in style…

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