12 ounces mascarpone cheese
8 ounces ricotta cheese
1/2 cup granulated sugar
4 tablespoons brewed espresso
1 teaspoon cocoa powder
1/2 cup finely chopped bittersweet chocolate
Place mascarpone in a stand mixer fitted with a whisk attachment and whip on low speed until smooth, about 30 seconds. Add ricotta, sugar, espresso. Increase speed to high and beat until stiff peaks form, about 3 minutes.
Transfer to a shallow 1-quart serving dish and dust with cocoa powder, then sprinkle chopped chocolate over cocoa. Serve with strawberries, lady fingers or assorted cookies.
1 15-oz. can cream of coconut
1/4 cup milk
1 large (5.1 oz) box instant vanilla pudding mix
1 14-oz. can sweetened condensed milk
2 cups sweetened flaked coconut, toasted and divided
1 8-oz tub cool whip, thawed
Graham crackers or shortbread cookies for dipping
Add cream of coconut and milk to a large bowl (using a hand-held mixer) and mix on medium speed until smooth. Add pudding mix and sweetened condensed milk and mix until thoroughly combined. Fold in a heaping cup of toasted coconut and cool whip and mix until just combined.
Add mixture to a serving bowl and refrigerate for four hours. Garnish with remaining toasted coconut.
- 4oz. Cream Cheese
- 1/2c.Peanut Butter
- 1/8c. Milk
- 1c. Powdered Sugar
- 8oz. Cool Whip
- 12oz. Chocolate Chips
- Cream the cream cheese, peanut butter, and milk together.
- Add the powdered sugar, then the cool whip and chocolate chips.
- Chill for 2 hours and serve with graham crackers.
This salsa can be made any time of the year! Tastes like summer and who would turn this away when the winter temperatures are a bit too cold!
2 cups diced fresh pineapple
2 medium tomatoes, seeded and chopped
3/4 cup chopped sweet onion
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
1 tablespoon Olive Oil
1 teaspoon ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon minced garlic
In a large bowl, combine the first 10 ingredients. Cover and refrigerate until serving. Serve with tortilla chips. Yield: 3-1/2 cups.
I grew up about 2 miles from the biggest caramel apple factory in the midwest.
Every fall my father would take me there, let me order caramel apples for my whole class, and then we would watch them be made.
It was like Charlie and the Chocolate Factory except well, I’m a girl named Heather and those were caramel apples.
But I got to watch them being made!
So since then my favorite fall snack is caramel apples.
With nuts. Lots and lots of nuts.
I created this dip to help me cope with caramel apple separation anxiety during the LONG boring months when caramel apples are not so easy to come by.
Oh and it’s perfect for fall too.
And it is simple.
- 8 oz cream cheese, softened
- 6 oz vanilla yogurt
- 1 15 oz can of Nestle La Lechera Dulce de Leche (NOT sweetened condensed milk)
- chopped peanuts
Take the cream cheese, and whip it with the yogurt until creamy smooth. Slowly add the caramel and whip it into the cream cheese – yogurt mixture till well combined and you have a consistent caramel color. Keep whipping till fluffy, about 30 seconds.
Top with nuts and serve with apples.
It doesn’t get easier!
And here’s where I got those Halloween plates from Shindigz!
Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.
From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.