Chocolate Raspberry Danish – Dark and Decadent

Chocolate Raspberry Danish

Chocolate Raspberry Danish

Are you craving dark chocolate and do you want to make something that is quick and easy and filled with dark chocolate and topped with fresh raspberries?  Then … you need to make this now.  These danish are ridiculously easy and really good.  I rarely use “packaged” items such as crescent rolls and prefer to make everything from “scratch” … this is one exception.  Indulge and … ENJOY!

Ingredients

  • 1/2 cup cream cheese
  • 2 Tablespoons sugar
  • 1 Teaspoon vanilla
  • 1 Tablespoon Dark Unsweetened Cocoa Powder
  • 1 can crescent rolls
  • 1 cup fresh raspberries
  • Powdered Sugar

Instructions

  1. Begin by combining the cream cheese, sugar, vanilla and chocolate in a small bowl.
  2. Roll the crescent roll dough out and press the perforations together.
  3. Slice the dough into 8 equal squares.
  4. Top each square with a spoonful of the cream cheese mixture.
  5. Pile the raspberries on top of the cream cheese.
  6. Fold the corners of the dough into the middle and place each pastry on a baking stone.
  7. Place in the oven at 375° for 12-14 minutes or until golden brown.
  8. Let cool and sprinkle with powdered sugar.

Chocolate Raspberry Danish-Sinfully Good

Pizza for Dessert? YES! Apple Pie Dessert Pizza

Apple Dessert Pizza

Do you love pizza?  Do you love apple pie?  You will love this dessert pizza!  I was short on time so I did use the canned apple pie filling + 1 apple chopped.  I think this would be even better with all fresh apples.  I loved it … it has the perfect combination of apple and cinnamon.  ENJOY!

Apple Pie Dessert Pizza Recipe:

Ingredients:
Your favorite home made pizza dough
1 (21 ounce) can apple pie filling + 1 apple chopped
1/2 cup old fashioned oatmeal
1/2 cup flour
1/2 cup brown sugar
1/4 cup butter, softened to room temperature
1 tablespoon ground cinnamon

Glaze Ingredients:
1/2 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla

Apple Dessert Pizza

Directions:
Preheat oven to 350 degrees.  Place pre-made pizza crust on an ungreased baking
sheet.  Spread apple pie filling over crust.  In a separate mixing bowl, mix oatmeal, flour, brown sugar and cinnamon until combined.  Add softened butter and mix until crumbly.  Sprinkle on top of the pizza.  Bake uncovered for 20-25 minutes, or until golden brown.
In a small bowl, mix together powdered sugar, milk and vanilla.  Stir until smooth.  Drizzle over pizza with a spoon.  Slice pizza and serve.

Source:  Sixsistersstuff.com

Apple Dessert Pizza

You Can CAN it – Strawberry Jam and Strawberry Balsamic Jam

Strawberries

I went strawberry picking and picked 8 quarts of strawberries.  Oh My were they good!!  I can’t even compare fresh picked strawberries to what they call “strawberries” in the grocery store.  Simply delicious!!

I went from Pasta Princess to Canning Queen in one day and canned 8 jars of Strawberry Salsa, 8 jars of Strawberry Jam and 8 jars of Strawberry Balsamic Jam.  I wasn’t sure how I would like the Strawberry Balsamic Jam, but after a taste test it was hands down the winner!  Give canning a try – it really isn’t hard and so delicious!

The recipe for Strawberry Jam that I used is on page 8 of Ball Complete Book of Home Preserving and below.

Strawberry Jam

Here’s what you need:

  • 7 cups granulated sugar
  • 8 cups whole strawberries
  • 4 Tablespoons lemon juice*
  • 1 pkg (1.75 oz. to 57 grams) regular powdered fruit pectin

To can, you also need:

  • One large stock pot
  • One rack, to keep the jars off the bottom of the pot
  • jar lifters
  • jar funnel
  • empty jars with band lids

Instructions (Abridged)

1. Prepare canner, jars, and lids. If you’ve never canned, you’ll want to buy the book or look up instructions online. You cannot skip these prep steps; doing so could result in food spoilage or serious health risks.

2. Premeasure sugar and berries.

3. In a glass pie plate or bowl, place a single layer of strawberries. Crush berries and transfer to heavy saucepan. If you use 8 cups of whole strawberries, you’ll end up with 5 cups of smashed strawberries.

4. Add lemon juice to crushed strawberries in pan. Whisk in pectin until dissolved. Bring to a full rolling boil over high heat, stirring frequently. Add sugar all at once and, stirring constantly, and return to full rolling boil that cannot be stirred down. Boil hard, stirring constantly, for 1 minute. Remove from heat and, using a large spoon, skim off foam.

5. Fill one jar at a time. Remove jar from canner and empty hot water back into canner. Place jar on towel-covered counter and put in your canning funnel. Ladle hot jam in, leaving 1/4 in. headspace. Slide a non-metallic utensil around the jam to get out air bubbles. Add more jam to adjust headspace. Clean rim with damp cloth. Center the hot lid onto the jar, and tighten with band.

6. When all jars are filled, take the rack out of the canner and fill with jars. Lower rack back into canner and ensure jars are completely covered with at least 1 in. of water. Bring to a full rolling boil, and then set timer for 10 minutes. At the end of processing time turn heat off and let sit for 5 minutes. Then, remove jars and, without tilting, put them on a towel in a draft free spot. Let them sit, undisturbed, for 24 hours.

7. Check lids for seal. If you can push down on the lid and hear it pop, it hasn’t sealed. These jars must be refrigerated and used immediately.

Strawberry Balsamic Jam

Use the above recipe.  *In place of the lemon juice, use 1 tablespoon lemon juice and 3 tablespoons high quality Balsamic Vinegar.

Coming NextScone recipe for this delicious jam!

Strawberry Jam

Pulled Pork Quesadillas with Peach Salsa – Sunshine on Your Plate

Pulled Pork and Peach Salsa Quesadilla - March 2013 Blog

This is a Pasta Princess original recipe.  I had some frozen pulled pork (recipe here) in the freezer and was thinking of a different way to eat it rather than just putting it on a bun and came up with Pulled Pork Quesadillas.  I canned peach salsa this past summer and thought it would go great with pork.  I loved these! Give them a try – I hope you like them as much as I did.  It’s like putting sunshine on your plate!  Enjoy!

Pulled Pork Quesadilla with Peach Salsa – Sunshine on Your Plate

Makes 2 Very Large Quesadillas

Ingredients:

  • 2 Red Peppers
  • 2 cups Pulled Pork or enough to cover each tortilla
  • 1 Bag Shredded Mexican Cheese (16 oz.)
  • 2 Large flour tortillas
  • 1 Jar of Peach Salsa
  • Cilantro (topping)
  • Sour Cream or Plain Green Yogurt (topping)

Directions:

Spray a saute pan with non-stick spray and chop red pepper into small pieces and saute until tender crisp.  Add pulled pork and 1 cup of peach salsa and cook until heated through.

Use another frying pan large enough to lay your tortilla in. Spray with non-stick cooking spray and heat tortilla over medium low heat. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the pulled pork mixture. Sprinkle another 1/4 cup cheese over the pork and top with another tortilla. When bottom tortilla is lightly brown and cheese has   started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream or plain greek yogurt, remaining peach salsa and cilantro.Tip:  When flipping quesadilla put a dinner plate over the pan with the quesadilla and flip onto plate then just slide onto the pan to heat the other side.

Pulled Pork and Peach Salsa Quesadilla - Blog H

Blueberries, Blueberries, Blueberries and more Blueberries! You Can Can It! Blueberry Chutney

I went to the local Farmers Market looking to score some pickling cucumbers.  I found some and then my eyes lighted on a sign “Case of blueberries $5.00”.  That was too good to not at least investigate even though I had no intentions of buying blueberries … well … you know how that goes!  Same with the cute dress or shoes you can’t pass up because “they are on sale”!  I looked them over and they were good … good to go, paid for the blueberries and my husband toted them out to the car along with my bags of pickling cucumbers.   Somehow I always get myself into these predicaments … not planning on doing a lot of canning and spending the day in the kitchen, but how could I pass up that deal!

So my next dilemma was what to do with all these beautiful ripe blueberries?!  I had not canned for a very long time and in fact, sold all my canning equipment and jars at a garage sale many years ago – call me crazy!  This year I decided I would start canning since I had a garden and fresh produce.  I had already purchased all the equipment and jars so I was halfway there.  I found a canning recipe for Blueberry Chutney – I’ve never had it but I liked the ingredients.  So Blueberry Chutney it was.

I canned about 8 jars of Blueberry Chutney and was so happy to see all my jars had sealed – Yeah for me!  I let them sit for a few weeks and decided open one up and serve it with grilled chicken.  It was really good and made for a quick easy dinner after work!  I think this Chutney would also pair very nicely with fish and pork.

Give it a try …. You Can Can It!  Enjoy!

Blueberry Chutney

Ingredients:

  • 8 cups fresh blueberries, rinsed and chopped
  • 2 medium onions, finely chopped
  • 3 cups red wine vinegar
  • 1 cup gold yellow raisins
  • 1 cup dark brown sugar, firmly packed
  • 1 tablespoon yellow mustard seeds
  • 2 tablespoons freshly grated ginger root
  • 1 teaspoon ground cinnamon
  • 1 pinch salt
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon dried red pepper flakes

Rinse and stem blueberries

Place blueberries in a large stockpot with onion, vinegar, raisins, brown sugar, mustard seeds, ginger root, cinnamon, salt, nutmeg, and red pepper flakes.  Bring mixture to a boil.

Lower heat; simmer, stirring occasionally, about 45 minutes, or until chutney is thick.

Ladle hot chutney into sterilized jars, leaving ½” headspace.  Wipe rims; cap and seal.

Process in water bath canner 15 minutes. Cool.

Put in a cool, dark place; leave 6-8 weeks before using