Today I entered the Triscuit Summer Snackoff and a chance to meet Martha Stewart! Why not…she is someone I would love to meet and I always have Triscuits in my pantry.
This recipe was inspired by my Star Spangled Tartlets – a bite-sized dessert that I made for the 4th of July. Instead of using pie crust to make tartlets, the similar ingredients could be used as a spread or topping on the Triscuit. These would make a great savory-sweet appetizer or dessert to make up in a pinch! The sweet berry pie filling and cheesecake spread paired nicely with a savory Rosemary & Olive Oil Triscuit. My husband even said it was like a party in his mouth with all of the different flavors. It actually take a lot to impress him.
Ha! So wish me luck!!
Triscuit Berry Cheesecakes
• 2 cups fresh mixed berries (strawberry, blueberry)
• 1/3 cup water
• 1/2 cup sugar
• 2 TB corn starch
• 2 TB butter
• 1 (3-ounce) package cream cheese, softened
• 2 tablespoons butter , softened
• 1 teaspoon vanilla
• 1 cup confectioners’ sugar
• Box of Rosemary & Olive Oil Triscuits
• sliced almonds to garnish
Place the first 5 ingredients in a heavy saucepan, bring to a boil, stirring constantly until thickened. Remove from heat and cool.
Using an electric mixer, on high, beat the cream cheese and butter until smooth and fluffy. Lower the speed and add vanilla, then gradually add the sugar.
To assemble: Place Rosemary & Olive Oil Triscuits neatly on a serving platter. Spread cream cheese mixture on each cracker and top with a dollop of berry filling. Place a few sliced almonds on top to garnish.
Chocolate and Valentine’s Day go hand in hand. So instead buying a box of chocolates, why not surprise the special people in your life with homemade chocolate truffles?
Truffles or homemade chocolates sound like it would be intimidating or difficult to make. They are actually very easy, quick and only require a handful of ingredients. This recipe used semi-sweet chocolate chips, cream cheese and confectioner’s sugar. They can easily be rolled into balls or shaped using a small cookie cutter. Truffle balls can be rolled in sprinkles, cocoa, chopped nuts or shredded coconut. Using a 1 inch heart-shaped cookie cutter, the chocolate truffle mixture could easily be pressed into a heart shape. Decorative sprinkles can be placed on top, pressing down lightly and the chocolate heart can easily be removed from the molded shape.
These chocolate truffles should be stored in the refrigerator to set and later stored in an air-tight container. Instead of fighting with curly parchment paper or trying to squeeze large cookie sheets in your refrigerator, homemade chocolates can be placed on reusable plastic trays made to fit an air-tight container you already own. Sweet Stackers can separate and layer the chocolates in multiple layers in one container. They create a working surface that can be easily lifted and placed in your container. One step, without transferring from parchment lined cookie sheets to a container. Plus this helps prevent them from sticking, melting together or messing the decorations.
Chocolate Cream Cheese Truffles
- 4 ounces cream cheese
- 1 ½ cups confectioners sugar
- 8 ounces semi-sweet chocolate chips, melted
In a small mixing bowl cream softened cream cheese using an electric mixer. Reduce mixer speed and gradually add confectioners sugar. In the meanwhile, melt chocolate chips using a microwave or a double boiler (a heat proof bowl placed over simmering water). Add melted chocolate to the cream cheese mixture. The mixture will be stiff and easy to work with.
Scoop the chocolate using a melon baller or small ice-cream scoop to ensure uniform size. Shape the chocolate into balls and immediately roll in sprinkles, cocoa, chopped nuts or shredded coconut.
Truffle mixture can also be molded into shapes using a mini cookie cutter, coating in sprinkles.
Chocolate truffles should be refrigerated.
What is more refreshing than a lemon? With this heat wave sweeping the heartland, I have been craving lemon…and lemon bars are one of my favorite comfort food desserts. I brought this sweet treat to a family gathering on the 4th of July.
2 C all-purpose flour
1/2 C confectioners sugar
1 C butter
2 C granulated sugar
1/3 C lemon juice (I squeezed 1 1/2 lemons)
1/4 C all-purpose flour
1/2 tsp. baking powder
Sift the first two ingredients together. Cut in butter until mixture clings together. Press into a 13×9 baking pan. Bake at 350º about 20-25 minutes, until crust is lightly browned.
Put the eggs, sugar and lemon juice in a blender and mix until it is thick and smooth. Sift 1/4 cup flour and baking powder and add to the blender. Blend to combine. Pour the lemon mixture over the crust and bake for another 25 minutes.
Once cooled, cut into bars and sift confectioners sugar top.