Root Beer Float Parfaits

Pouring a couple of cans of root beer into my KitchenAid Ice Cream Maker renders a smooth, chilly treat. The root beer becomes slushy-frozen and can be enjoyed straight from the bowl or layered in cups with soft vanilla ice cream for a Root Beer Float Parfait then topped of with a bit of whipped cream and tossed in the freezer for an hour to set up a bit.


So refreshing on a these long, hot Dog Days of Summer...


Zuzu seems to think so!



HEROES


Long ago after returning home from an exhausting trip to the grocery store, my little son, when lifted from his car seat, accidentally let go of the balloon he had received. As the wind took it up and away, he cried out for his balloon. While I raced after it, his cries still echoing, and feeling as if I may have to soon forfeit, a neighbor, witnessing our potential tragedy, called out to me, "be his hero Robin, be his hero!"

I was his hero that day and I pray I still remain.

Robin Sue

Neapolitan Malt Mousse Pie

Sweet mother of Abraham this is good pie! We are big malt fans in our house and when we visit a diner or old-fashioned lunch counter we get a malt shake, extra malt please. I came across Laura's layered pie and bookmarked it right away. I love layered desserts. This pie came out great after I made a big boo-boo and had to start over again.


I over-whipped the cream and made butter: a separated glob of vanilla, malted goo. So then I was out of cream, had everything out, and did not want to run to the store. Thank goodness I found Cool Whip in my fridge and used it in place of the cream and sugar. I am definitely going to make this again (with real cream and sugar) and not leave the room while the cream is whipping. I would like to double it and put it in a 9x13 inch dish and take to my next potluck. I think it will be a hit, I may even double, triple, or quadruple the malt. The love is that bad.

For Laura's Neapolitan Malt Mousse Pie Recipe go here!

By the way, who was Abraham's mother?

Robin Sue

Peanut-Butter-Cream Saltines

When I travelled to Texas to visit my Mammy, she and I were often found in front of game shows, it was our thing. We started the day with The Price is Right then on to the Gong Show and somewhere in there was Wheel of Fortune. Do you remember the old WOF shows when the contestant would have a bank account of money and would "purchase" items from the showroom as their prizes? Mammy and I thought that most of the stuff was junk, especially some of those statues that they would try to pawn off on some poor schmoe. We loved the last word and after given the letters "R-S-T-L-N-E" and the clue "Before and After," "Thing," or "Person" Mammy and I would think like crazy about the word.


Well this little treat is a "Before and After" word: Peanut Butter/Butter Cream Saltines or Peanut Butter Cream Saltines. I had read a post on Serious Eats a while back about another food blogger, Logan of Boots in the Oven's secret snack indulgence: frosting and saltines. What a great use of leftover frosting, I thought to myself. I had some leftover frosting hanging out in my fridge and thought to give it a try. The crunchy, creamy snack is a perfect blend of salty-sweet reminding me of sugar wafers or even Vienna Fingers. Then I thought, what if I added peanut butter to the cracker as well?


Now it becomes a creamier, more decadent version of a Nutter Butter cookie. Give it a try when you have leftover frosting and need a sinful little snack. Just don't eat these under the covers, they're quite crumbly.

Peanut Butter Cream Saltines
Peanut Butter of choice
Leftover Butter Cream Frosting of choice
Saltine Crackers

Spread the inside of a Saltine with peanut butter. Spread a second Saltine, on the inside, with butter cream frosting. Smoosh the crackers together and enjoy. Make as many as you would like.

Note- When Himself was in the Army, I would make him Peanut Butter Crackers by spreading Ritz Crackers with peanut butter. He was amazed that I had made sure each cracker sandwich was made with the outside of each cracker on the outside. It's the simple things, right?

Have a fantastic weekend!

Robin Sue

Thin-Thin Vietnamese Pork Chops

Have you ever cooked a meal and at the end of it sat back in your chair, top button of pants undone, and proclaimed...

"DANG I'M GOOD!"



Well I have. It happened after this meal of Thin-Thin Vietnamese Pork Chops and Broccoli Slaw which I served along side a big platter of sliced garden tomatoes and golden watermelon. It was a good meal because no one in my family complained- for a change. The butcher at my local grocery store will cut pork chops very thin for me. A thin chop is perfect on the grill, done in 8 minutes and remains so juicy and tender. These can be rubbed or marinated with any variety of seasonings.


I made two versions, one a regular American style rubbed with a chipotle spice blend, seared, then brushed with barbecue sauce, the other a Vietnamese flavored chop, which hands down was my favorite. They tasted very much like the little red barbecue ribs you get from Asian restaurants.


Thin-Thin Vietnamese Pork Chops
4 large cloves garlic, chopped
5 T. fish sauce
4 T. mirin
1 pound thinly sliced (1/4 inch) bone-in pork chops
1/4 cup hoisen sauce

Mix first 3 ingredients in a small bowl, pour into a zip top bag and add pork chops. Mix well so that all sides of pork chops are coated. Marinate 2-24 hours in refrigerator. Prepare grill and get it very hot. I use a charcoal grill so I have no idea how hot mine was. Using tongs place pork chops on hot grill. Sear for one minute on each side then grill each side brushed with hoisen sauce for 2-3 minutes. Do not grill more than 4 minutes on each side or they will be overcooked. Remove from grill onto platter and cover with foil and let rest 5-10 minutes before eating. Serves 4.

NOTE- You may want to double this recipe as these are very delicious and everyone may want two chops!


I needed a slaw that would go well with Asian flavors as well as American barbecue flavors so I came up with...

Broccoli Slaw Salad
one bag broccoli slaw
1/2 cup mayonnaise
1/4 cup sugar
1 T. cider vinegar
1/2 cup dried cranberries
1/2 cup slivered almonds
1/2 cup chopped red onion
1 cup frozen baby peas
1 cup shredded cheddar cheese

In a large bowl mix all of the above ingredients. Chill until ready to serve. Serves 6-8.

Hi All,
Thanks for visiting! My posts are coming to you from auto-pilot, just in case you were wondering where I've been. I will pop in now and again to catch up on reading your blogs and will leave comments when I can. I have downloaded a bunch of your recipes to try and will post on those later. Hmm, whose dishes have I been trying?

Now, as if I have all the time in the world, I have added a new adventure to my plate other than being a wife and mother, teacher, cooker lady, blogger, gardener, and photographer- I have begun to write a novel. There, I said it so that makes it official. I have wanted to write for years but was blank until a few weeks ago when a little story finally popped into my head. Let's see if I can do a decent job at getting it on paper. If you were wondering, it will be a Sci-Fi Thriller. You can stop laughing now. Really.

Warmly,

Robin Sue

Mini Baked Brie Cups

When it comes to summer entertaining, I find that it is a wise idea to keep a few pantry items well stocked for a quick throw together snack, dessert, or appetizer. Fillo cups have always come in handy in making that quick dish possible. They are usually found in the freezer section, in small boxes of fifteen, but lately I am seeing them in the bread or cookie sections of the store. One of the most delicious, richest appetizer is Baked Brie, always a welcomed appetizer at any affair.


The simplicity in making Mini Baked Brie Cups is appreciated as these little gems come together quickly without much fuss. A tiny cube of brie is placed in each cup while a mixture of brown sugar, sliced almonds, and orange rind adorn each cup which is then baked to a crispy, creamy golden brown while the essence of orange surprises one's taste buds.

Mini Baked Brie Cups
one box, 15 count Fillo Cups
one small wedge of brie
1/4 cup brown sugar
1/4 cup sliced almonds
grated rind from one orange

Place fillo cups on a baking tray. Cut brie into 15 small cubes that fit down into each fillo cup. Place one cube in each cup. Mix sugar, nuts, and rind in a small bowl and sprinkle over each cube of brie. Bake in a 400 degree oven for 10-12 minutes or until brie is melted, almonds are toasted, and sugar is caramelized. Watch closely as these can burn quickly. Makes 15 pieces and serves 6-7.

I want to thank all my readers for the kind comments continually left on my blog especially on the Little Peach Cakes post that has received over 70,000 hits so far! Wow- that is huge for my wee, little blog and I appreciate being able to create this site because of you-- my readers-- my friends-- who encourage me to keep going. Thank you.

Robin Sue

Little Peach Cakes

More Food Crafts:
Chocolate Covered Strawberry Mallow Candies
Rainbow Cupcakes with Rainbow Frosting
Candy Cake

The title of this post sounds like a term of endearment someone may bestow on a cute little child, but no, the photo is a shot of my Little Peach Cakes made this morning for when my niece and nephew come over to play. My own children were amazed at how real these little cakes appeared. They were almost too cute to cut into and eat but everyone loves a fresh peach right?


I had spotted these in a magazine years and years ago (maybe Southern Living?) and just today thought to make them. Although these do look quite complicated, I was thrilled at how easily they came together; a truly glorified cupcake! It helped that I had frosting already in my freezer and used a cake mix for the cakes. Colored sugar is easy to make by simply adding several drops of food coloring to sugar and shaking to incorporate.


A piece of cinnamon stick and a peppermint leaf complete the finishing touches. The Peach Cakes are placed on a pretty white platter to fool all who look upon them.



Little Peach Cakes

What you will need:

2 Wilton Mini Ball Pans
1/2 Duncan Hines Yellow cake mix, 1/4 cup butter, 2 eggs, 1/3 cup milk
red liquid food coloring
yellow liquid food coloring
3/4 cup granulated sugar, divided
1 cinnamon stick
6-12 fresh peppermint leaves
12 whole almonds
One batch Buttercream Frosting

Ice cream or sorbet, optional
Raspberry sauce, optional

How to Make and Assemble:

1. You will only need 1/2 of a Duncan Hines yellow cake mix to make 6 Peach Cakes. Mix according to package directions- 1/2 cake mix with 1/4 cup softened butter, 2 eggs, 1/3 cup milk, and 12 drops yellow food coloring. Divide evenly among the 12 greased mini rounds- about +1/4 cup batter. Bake in 350 degree oven for 8-10 minutes or until toothpick comes out clean. Let cool 2 minutes in pan then remove to wire rack. If you have one pan this can be done in two shifts!


2. While cakes are baking make the buttercream frosting and add about 12 drops of yellow food coloring to get a bright yellow. Set aside.

3. In two separate lidded containers, add 1/2 cup sugar and 12 drops yellow food coloring to one and 1/4 cup sugar and 6 drops red food coloring to the other. Cover each container and shake vigorously until the coloring is fully incorporated. Let the children do this! If there is clumping, break up with a fork and continue shaking. You should have a lovely bright yellow and a nice deep pink. You will have leftovers.


4. Break the cinnamon stick into small stems by taking a pair of scissors and placing the point into the hollow center of the stick and cutting. You will get both big and small bits, use the prettier pieces. See photo below...


5. Frost the flat side of six mini rounds, being sure to get the frosting very think along one edge. Place another mini round on the frosting and press together forming a peach. Run your finger or a small spoon along the frosting to make an indentation that mimics the crease on a peach.



6. Dip each "cheek" of the peach into the pink sugar. I am calling each "fleshy" side of the thick portion of frosting the cheek. Then roll the rest of the peach in the yellow sugar without covering the pink portion. Roll the frosting portion in the yellow sugar as well. Like this...


7. At the top of each peach, place a piece of cinnamon stick and a peppermint leaf. Arrange in a pretty bowl or on a platter. Decorate with more mint sprigs if desired.



How to Serve:


Once your guests have admired your lovely Little Peach Cakes centerpiece, it is time to serve this special dessert.

Cutting: It is best to use a very sharp, thin knife, cleaning between cuts to divide the peaches. I laid the peach down, thick portion of frosting facing up, and sliced straight down the center of the frosting pulling the knife straight back towards me once it hit the plate. You may smooth the frosting if necessary.

Plating Suggestions: Place an almond in the center of each peach half. I know a peach has but one pit but I think each serving should have its own pit, don't you? If you serve each guest one half of a peach, it would be nice to place a cinnamon stick piece and peppermint leaf in each so that every one's is pretty. For half servings you may want to serve it with a scoop of ice cream or sorbet and a drizzle of raspberry sauce. Whole peaches are quite filling, almost the size of 2 standard cupcakes, but without ice cream finishing a whole peach could be possible!

Storing Cakes: You may refrigerate or freeze cakes for a short time in an airtight container but be sure to serve at room temperature as they taste better that way and are easier to cut.


These are Peachy Keen.


More BRK Desserts:
Rainbow Cupcakes
Cookie Dough Pie
Soft Pretzel Samoas

Robin Sue

Black Raspberry Galette

Have a Happy and Safe 4th of July Weekend! I am taking a bit of a break here at the lake with my family, but leave you with this super simple and delicious dessert!

This kind of dessert is either a galette or a rustic tart. I think galette may not be as accurate but does sound prettier. Say I am asked what I was bringing to a potluck and I answer "a rustic tart," one may think I am bringing my old auntie who makes plastic canvas toilet paper covers. So I would rather say galette as it sounds more mysterious and romantic. This one crust type tart is very simple to make and highlights fresh berries very well since it does not use ingredients to mask, thicken, or macerate the berries.


I had purchased some black raspberries from a farm stand near my church and wanted to make something special but very simple and elegant with the berries. By choosing this type of dessert, I found it enhanced the fresh berries perfectly and went together quickly since not much fuss was made over the crust nor the berries.


Black Raspberry Galette
one frozen pie crust sheet- or homemade*
2 cups berries, washed and dried
1 1/2 T. white sugar
cinnamon
one egg yolk
butter
hail sugar or large crystal sugar, optional

Heat oven to 400 degrees. Line a baking stone with parchment paper. Place defrosted pie crust on parchment paper. Roll out a little. Place berries in the center. Sprinkle with sugar and a little cinnamon, just a little. Dot with about 1-2 T. butter. Fold edges over the berries but leaving a hole in the center, see top picture (we ate half of it before we photographed it!) Brush with egg yolk that has been beaten with about 2 tsp. of water. Sprinkle with hail sugar or large crystal sugar if you would like or with a little regular white sugar. Bake for about 20 minutes, or until golden brown. Serve warm with ice cream. Serves 4-6.

*Note- I used Trader Joe's frozen pie crust that comes in 2 round sheets, I used one. You may use a refrigerated pie crust sheet too or make your own. You will obviously NOT use a frozen pie crust already in a pie pan, just wanted to get that straight.


The berries remained plump and juicy, the crust was perfectly flaky, and the sugar topping gave a nice little crunch.

For hail sugar go here. Oops I think it is called pearl sugar here in the US, in Germany it is called Hagelzucker, or hail sugar.

Photos 2 & 4 courtesy of Rob Klause.

Robin Sue