Home Party Dessert Recipe
8/21/2018
Nectarine White Chocolate Cream Pie
(for crust)
4 oz. graham crackers
1/2 cup whole almonds
4 oz. white chocolate, chopped
3 T unsalted butter, cut into 6 pieces
1/4 t salt
(for filling)
2 1/3 cups whole milk
1/2 vanilla bean, split in half lengthwise
1/4 cup cornstarch
1/4 cup sugar
3 large egg yolks
pinch of salt
5 oz. white chocolate, shopped
1 T amaretto
2 ripe nectarines or peaches, pitted, sliced
(for topping)
1 cup chilled heavy whipping cream
2 T sugar
white chocolate shavings or curls (optional)
>how to make<
(for crust)
*Spray 9" diameter glass pie dish with nonstick spray.
*Finely ground graham crackers and almonds in processor.
*Combine white chocolate, butter, and salt in heavy saucepan.
*Stir constantly over low heat until melted and smooth.
*Pour chocolate mixture over crumbs in processor and blend in using on/off turns.
*Press crumb mixture evenly over bottom and up sides of pie dish.
*Chill until cold and set.
(for filling)
*Bring milk and vanilla bean to simmer in heavy medium saucepan over medium heat,; remove from heat.
*Whisk cornstarch, sugar, egg yolks, and salt in large bowl to blend.
*Gradually whisk in hot milk mixture; return to saucepan and whisk over medium high heat until pudding thickens and boils, 3 to 4 minutes.
*Remove from heat.
*Add white chocolate and amaretto; whisk until chocolate is melted and pudding is smooth.
*Chill filling uncovered until cold; then cover and keep chilled.
*Stir pudding until smooth; remove vanilla bean.
*Spoon half of pudding into crust.
*Arrange nectarines over pudding; then top nectarines with remaining pudding.
*Refrigerate until pie is set; about 2 hours.
(for topping)
*Using electric mixer, beat cream and sugar in large bowl until soft peaks from.
*Spread whipped cream decoratively over pie.
*Cover pie with chocolate shavings and nectarine slices, if desired; and serve.
nectarine or peach slices, if desired; and serve.
-makes 8-
Note: I found this recipe in "bon appetit desserts".
(for crust)
4 oz. graham crackers
1/2 cup whole almonds
4 oz. white chocolate, chopped
3 T unsalted butter, cut into 6 pieces
1/4 t salt
(for filling)
2 1/3 cups whole milk
1/2 vanilla bean, split in half lengthwise
1/4 cup cornstarch
1/4 cup sugar
3 large egg yolks
pinch of salt
5 oz. white chocolate, shopped
1 T amaretto
2 ripe nectarines or peaches, pitted, sliced
(for topping)
1 cup chilled heavy whipping cream
2 T sugar
white chocolate shavings or curls (optional)
>how to make<
(for crust)
*Spray 9" diameter glass pie dish with nonstick spray.
*Finely ground graham crackers and almonds in processor.
*Combine white chocolate, butter, and salt in heavy saucepan.
*Stir constantly over low heat until melted and smooth.
*Pour chocolate mixture over crumbs in processor and blend in using on/off turns.
*Press crumb mixture evenly over bottom and up sides of pie dish.
*Chill until cold and set.
(for filling)
*Bring milk and vanilla bean to simmer in heavy medium saucepan over medium heat,; remove from heat.
*Whisk cornstarch, sugar, egg yolks, and salt in large bowl to blend.
*Gradually whisk in hot milk mixture; return to saucepan and whisk over medium high heat until pudding thickens and boils, 3 to 4 minutes.
*Remove from heat.
*Add white chocolate and amaretto; whisk until chocolate is melted and pudding is smooth.
*Chill filling uncovered until cold; then cover and keep chilled.
*Stir pudding until smooth; remove vanilla bean.
*Spoon half of pudding into crust.
*Arrange nectarines over pudding; then top nectarines with remaining pudding.
*Refrigerate until pie is set; about 2 hours.
(for topping)
*Using electric mixer, beat cream and sugar in large bowl until soft peaks from.
*Spread whipped cream decoratively over pie.
*Cover pie with chocolate shavings and nectarine slices, if desired; and serve.
nectarine or peach slices, if desired; and serve.
-makes 8-
Note: I found this recipe in "bon appetit desserts".
Labels: Cream pie recipe, Nectarine White Chocolate Cream Pie recipe, white chocolate cream pie recipe
8/05/2018
Neapolitan Cakes
(for cake)
340g butter, softened
340g granulated sugar
6 eggs
340g self-rising flour, sifted
3 t baking powder
3 T sour cream or buttermilk
100g bittersweet chocolate, melted
1 t vanilla extract
pink food coloring gel
(for filling)
500g confectioners' sugar, sifted
30g butter, softened
1 t vanilla extract
a little milk
a few drops of pink food coloring gel
2 T unsweetened cocoa powder, sifted
(for topping)
2 T chocolate sprinkles
2 T raspberry powder
>how to make<
(for cake)
*Preheat the oven to 350 degrees.
*Grease three 8" to 9" square cake pans and line with parchment.
*Use an electric whisk to mix the butter and sugar in a bowl until light and creamy.
*Add the eggs and whisk again.
*Fold in the flour, baking powder and sour cream or buttermilk using a spatula, until incorporated.
*Divide the cake batter equally between 3 bowls.
*Add the melted chocolate to one bowl.
*Fold in gently, then spoon into one of the prepared cake pans.
*Add the vanilla to the second bowl and fold in. Spoon into another prepared cake pan.
*Finally, fold a few drops of pink food coloring gel into the third owl and spoon the mixture into the last cake pan.
*Bake the cakes in the preheated oven for 20 to 25 minutes, until firm to the touch and a knife inserted into the center of each cake comes out clean.
*Let cool in the pans for a few minutes, then turn out onto a wire rack to cool completely.
(for filling)
*Whisk together the confectioners' sugar, butter and vanilla until you have a smooth, stiff icing, adding a little milk if the mixture is too stiff.
*Divide the buttercream into 3 bowls.
*Add a little pink food coloring gel to one portion and the sifted cocoa powder to another portion; leave the third portion plain.
(for assembly)
*Cut each cake into a few logs.
*Spread the filling onto each log using matching colors.
*Assemble three different color logs in different order.
*Cut each layered log into a few pieces.
*Decorate each cake tower with the matching color topping.
- makes 16 to 25 -
Note: I adapted the recipe from "naked cakes" by Hannah Miles.
340g butter, softened
340g granulated sugar
6 eggs
340g self-rising flour, sifted
3 t baking powder
3 T sour cream or buttermilk
100g bittersweet chocolate, melted
1 t vanilla extract
pink food coloring gel
(for filling)
500g confectioners' sugar, sifted
30g butter, softened
1 t vanilla extract
a little milk
a few drops of pink food coloring gel
2 T unsweetened cocoa powder, sifted
(for topping)
2 T chocolate sprinkles
2 T raspberry powder
>how to make<
(for cake)
*Preheat the oven to 350 degrees.
*Grease three 8" to 9" square cake pans and line with parchment.
*Use an electric whisk to mix the butter and sugar in a bowl until light and creamy.
*Add the eggs and whisk again.
*Fold in the flour, baking powder and sour cream or buttermilk using a spatula, until incorporated.
*Divide the cake batter equally between 3 bowls.
*Add the melted chocolate to one bowl.
*Fold in gently, then spoon into one of the prepared cake pans.
*Add the vanilla to the second bowl and fold in. Spoon into another prepared cake pan.
*Finally, fold a few drops of pink food coloring gel into the third owl and spoon the mixture into the last cake pan.
*Bake the cakes in the preheated oven for 20 to 25 minutes, until firm to the touch and a knife inserted into the center of each cake comes out clean.
*Let cool in the pans for a few minutes, then turn out onto a wire rack to cool completely.
(for filling)
*Whisk together the confectioners' sugar, butter and vanilla until you have a smooth, stiff icing, adding a little milk if the mixture is too stiff.
*Divide the buttercream into 3 bowls.
*Add a little pink food coloring gel to one portion and the sifted cocoa powder to another portion; leave the third portion plain.
(for assembly)
*Cut each cake into a few logs.
*Spread the filling onto each log using matching colors.
*Assemble three different color logs in different order.
*Cut each layered log into a few pieces.
*Decorate each cake tower with the matching color topping.
- makes 16 to 25 -
Note: I adapted the recipe from "naked cakes" by Hannah Miles.
