Category Archives: Dessert

Tapioca with fresh whipped cream

From Natalie:

This is a nice dessert for the family or for a dinner party.  Light and fresh!


  • 3 tbsp. tapioca*
  • 1/3 cup sugar
  • 2 3/4 cups of milk
  • 1 egg, beaten
  • 3 tsp. vanilla
  • 1 cup heavy cream
  • 1 tbsp. confectioners sugar
  • 4 strawberries

Combine the sugar, tapioca,milk and egg in a saucepan and let sit for 5 minutes.

Stir  while cooking on medium heat until the mixture boils.  Take off the heat and stir in 2 tsp. of vanilla.  I thought it would be fun to put the pudding into margarita glasses for a great presentation.  Pour into 4 glasses or small bowls.

For the whipped cream, put one cup of heavy cream into a bowl.  Add 1 tbsp. of confectioners sugar  (more if you like it sweeter) and 1 tsp of vanilla.  Beat with a hand mixer until it forms soft peaks.

Put a dollop of cream onto the pudding and garnish glass or bowl with a strawberry.  Serves 4.


* Tapioca recipe adapted from Kraft Minute Tapioca basic recipe.


Traditional Almond Biscotti

From Natalie:

As I mentioned in my bio, my aunt Marie is the author of 2 cookbooks and writes a recipe column in the local newspaper.  She is really a wonderful cook and this is her recipe.  This cookie is one of my childhood favorites. Except for the almond extract, you probably have most of the ingredients in your kitchen today! Aunt Marie ran it a few weeks ago and with her permission, here it is:  


  • 2  1/4 cups flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons pure almond extract.

Optional Glaze:

  • 1/2 cup confectioners suger
  • 1 tablespoon milk
  • decorative colored candies

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil (or parchment paper). Put the eggs and sugar in a bowl and beat until smooth.  Add oil, almond extract and mix well.  Add flour, baking powder, sale and mix. Place mixture on a board and knead.  If the mixture is wet, add flour so you can work with it. Break into two pieces.  Make into two rolls and bake for 15-20 minutes.  Slice while they are still hot into 1 inch pieces and put back into the oven for 8-10 minutes until they get toasty.   These are delicious plain but if you want to add a little more sweetness top with glaze.  Take the confectioners sugar and add milk a little at a time.  Too much milk and the glaze is too thin.  Brush onto cookie with a pastry trust and top with colored candies.  Enjoy!

Fun Holiday Desserts!

From Natalie:

It’s been a busy couple of months but I am back and baking this time!  Krisann is definitely the baker of the crew but these two desserts are easy and really delicious so I thought I would post them.  You may want to try them for your holiday gathering, I did!

Ingredients:  Shortbread

(Adapted from http:familyfun.go,com/recipes/shortbread-cookies)

  • 2 cups all-purpose flour
  • 1 cup butter, room temperature
  • 1/2 cup confectioners’ sugar
  • 1 tsp vanilla

Mix the ingredients together with your hands into a dough.  Divide into two sections. Put each half into an ungreased cake pan.  Flatten out and decorate with a fork as shown below:

One you have completed the decorative marks take a sharp knife and cut into wedges.  Bake at 350 degrees for 20 minutes or until the edges start to turn brown.  Re-cut the wedges and let cool for about 30 minutes.  Then move carefully to a cooling rack.

Delicious warm with a cup of tea!  Enjoy!

Adorable Santa Hat Brownies:

We were looking for something fun to make for a little friendly competition at work and my colleague Emily found a recipe for these adorable “Santa Hats” online.  She found it on another wordpress site (daisyt13) but I changed the recipe somewhat.


  • A batch of your favorite brownies
  • 1 pound of strawberries
  • 1 stick of butter, room temperature
  • 8 ounces mascarpone cheese, room temperature
  • 1 and 1/2 cups of confectioners’ sugar
  • 2 teaspoons of vanilla extract

Using a hand mixer, beat the butter and cheese until creamy.  Add the vanilla.  Add the sugar 1/2 cup at a time until the whole mixture is a creamy frosting. 

I used a mini cupcake tin for the brownies. With a pastry bag and a round decorating tip, make a circle of the frosting on top of the brownie.  Trim the strawberries so the top is flat.  Place the strawberry upside down on top of the ring of frosting.  Using the decorating tip, top off the strawberry with a frosting “pom-pom” for Santa’s hat. 

Really adorable on your holiday dessert table!

Wishing  all of you and your families a Happy and Healthy Holiday Season and a Wonderful New Year!


From Krisann:

Once again, I have to give credit to my mother for this wonderful cheesecake.  My husband will not order cheesecake out because he doesn’t think any come close to this recipe.  I usually only make this dessert for special occasions, which is why I decided to prepare it for our Beachpeach Celebration Dinner.   You can change-up the fruits that you use to decorate the cake.  I served this cheesecake with some homemade raspberry sauce.  Try this recipe for one of your special occasions.


  • 2 pkgs Nonnis Biscotti original flavor
  • 1 1/2 cups pretzel flats
  • 1 cup pecans
  • 5 TBLS brown sugar
  • 10 TBLS butter melted
  • 1 1/2 tsp cinnamon
  • 3  pkgs of cream cheese
  • 1 1/2 cup sugar
  • 4 eggs
  • 2 cups sour cream
  • 1 cup heavy cream
  • 2 TBLS lemon  juice
  • 1 tsp lemon rind
  • 1/2 tsp vanilla

Preheat oven to 350 degrees.  Place a small oven safe bowl of water in the oven.

Use a food processor to make crumbs with  the biscotti, pretzels and pecans.   Pour into a bowl and add the brown sugar, butter and cinnamon.  Mix together until slightly moist.  Pour the crumbs into a 9 inch springform pan (cover the outside of the pan with foil).    Press the crumbs evenly on the bottom and sides of the pan (go as far up on the pan as you can).  The crust should be firm at this point.

In an electric mixer add softened cream cheese, add in sugar until fluffy.  Add eggs one at a time, beating well.  Beat in remaining ingredients and pour into the crust.  Bake in the oven for 1 hour.  Turn the oven off and leave cheesecake in oven for an additional 1 hour.  Cool on wire rack, remove the foil and loosen the edges.  Once the cheesecake is cool you can decorate.

Raspberry Sauce


  • 1 pint fresh raspberries
  • 1/4 cup white sugar
  • 2 tablespoons orange juice
  • 2 tablespoons cornstarch
  • 1 cup cold water
  1. Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
  2. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
  3. Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.



From a tiny BEACH kitchen:

Instead of polishing off an entire carton of ripe berries at the kitchen counter, you can bake them in a fantastic cobbler to serve up a summery dessert.   You MUST serve this with a generous scoop of vanilla ice cream!  Hot or cold, this cobbler definately has a WOW factor.  A warm sweet flavor with fluffy biscuits on top, made from scratch. 

(Adapted from the July 2011 issue of Bon Appetit)



  • 1/2 cup sugar
  • 1 1/2 TBSP cornstarch
  • 7 cups (2 lbs.) mixed berries


  • 1 1/3 cups unlbeached all purpose flour
  • 1/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 teaspoon salt
  • 5 TBSP chilled unsalted butter, cut into 1/2″ cubes
  • 1/2 cup chilled whole milk plus more for brushing
  • and remember the Vanilla ice cream !

For the filling:

Position a rack in the middle of oven and preheat to 400 degrees.   Whisk sugar and cornstarch together in a large bowl.  Add berries to bowl to coat.   Transfer berry mixture to baking dish (2 qt) about 2″ deep.   Set aside to macerate while making dough.  aka: Let all the flavors in the bowl hang out together for a bit.

For the dough:

Whisk 1 1/3 cups flour and 1/4 cup sugar, baking powder and salt in a medium bowl.  Add butter; using fingertips, rub in butter until coarse meal forms.  Add 1/2 cup milk and stir just until dough forms. 

Gather dough into a ball and transfer to a lightly floured surface.  Gently knead 5 or 6 times, then pat or roll into a 9×6″ rectangle.  Cut dough in half lenghwise, then crosswise 3 times to form 8 rectangles.

Arrange biscuits 1/2″ apart over fruit.  Brush tops lightly with milk and sprinkle with sugar. 

Bake until bubbly and biscuits are cooked through and golden all over.  About 35 minutes.  Let cool 30 minutes.  Serve with vanilla ice cream. 

I made the cobbler ahead and re-warmed it just before serving at 350 degrees for 15 minutes.

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