Fun and tasty desserts are just what the foodie doctor ordered for the summer days and nights ahead.
A refreshing snack or dessert served warm or cold is the completion after a long day in the sun, or a long work week. These selections can be both welcoming and satisfying as well.
The best part is that creating these master pieces will go well with a quick dinner, lunch, or just as a snack during these busy times. When creating summer recipes, I look at the ease in ingredients and the time involved in preparation. Enjoy the selections I have to offer that will thrill your family and friends alike. As always, use your imagination and have fun with your dessert creations!
Terri Guillemets said this:
“Desserts are the fairy tales of the kitchen — a happily-ever-after to supper.”
As always, I could not agree more.
Jacqueline Iannazzo-Corser is a contributing writer to The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House and an adjunct professor of culinary arts at Monroe County Community College. She can be reached at [email protected]
Key West Lime Mousse
Serves 4
Ingredients:
(Making the mousse)
- 1 1/2 Cups Heavy Cream
- 1/4 cup Powdered Sugar
- 1 cup Sweetened Condensed Milk
- 1/3 Cup Freshly squeezed key lime juice
- 1 tsp. Vanilla Extract
- Key lime wedges, for garnish
(Making the crumble)
- 4 to 5 Graham Crackers
- 3/4 cups of Rolled Oats
- 1/3 cup Light Brown Sugar
- 3 tbsp. Flour All Purpose
- 6 tbsp. Cold Butter-Cubed
Directions:
- Preheat oven to 350°.
- Using a food processor, pulse graham crackers into fine crumbs.
- Then in a medium bowl, combine crushed graham crackers, oats, brown sugar, and flour.
- Add butter and use your hands to cut into mixture until pea-sized and mixture starts to hold together.
- Spread mixture onto a parchment lined cookie sheet.
- Bake until golden and crisp, about 15 to 20 minutes, stir halfway through.
- Cool on Counter
Preparing the Mousse:
- In a large bowl, using a hand mixer whisk cream and powdered sugar into stiff peaks. Remove about 1 cup of whipped cream to reserve for top of cups.
- In a medium bowl, combine condensed milk, lime juice, vanilla.
- Add to bowl of whipped cream.
- Gently fold in until just combined.
To Assemble:
- Add about ¼ cup of crumble to the bottom of 4 glasses. Top with two large spoonsful of mousse, then repeat with another layer of crumble and mousse.
- Top with whipped cream homemade or store bought.
- Top with remaining crumbles
- Add a lime wedge for garish if desired.
- Keep refrigerated until ready to serve.
Note: you can increase this to a 2 X or 3X portion depending on guest size. I also like to serve these in disposable champagne flutes.
A Simple Twist On S’mores
Serves 4
Ingredients:
- 4 Whole Squares Graham Crackers
- 4 Marshmallows (Or 8 if you like two on each)
- 4 Pieces Hersey’s chocolate (Note: I like more so I sometimes use ½ bar on each s’more, buy multiple bars)
Directions:
- Break all graham crackers in half to create 8 squares.
- Place one square of chocolate on 4 graham squares.
- Place marshmallows on skewer or marshmallow roasting stick.
- Roast over open flame or grill until toasted
- Place marshmallow onto graham cracker with chocolate then top with second graham cracker square.
Note: If you’re not using a grill you can purchase a small culinary cooking torch for small projects. They are great for melting, crisping or hardening of a topping or even a main dish. The costs range in price but worth having.
Blue Berry or Strawberry Ice Cream
Serves 6 to 7
Ingredients:
- 2 cups Heavy Cream
- 1 14-oz. Can Sweetened Condensed Milk
- 2 cups Blueberry’s or strawberries (cut into pieces) plus reserve some for top of desert.
- 1 cups Chopped Pound cake plus some for topping
Directions:
- In a stand or hand mixer, with the whisk attachment beat heavy cream until stiff peaks form.
- Fold in sweetened condensed milk, strawberries or blueberries, and pound cake.
- Transfer mixture to a 9″-x-5″ loaf pan and smooth top with a spatula. Top with additional strawberries and pound cake and freeze until firm for 5 to 6 hours.
- When ready to serve, remove from freezer to let soften, 10 minutes.
Note: Chose different fruits for ice cream cake. This is considered a no-churn cake.
Banana Split On a Stick
Ingredients:
- 2 to 3 Bananas, cut into 1″ pieces
- 24 to 30- 1″ Pieces Pineapple
- 12 Larges strawberries, rinsed
- 2 Cups Chocolate Chips
- 1/2 cups Peanuts chopped
- 1 – Pack of Skewers (I like the medium to large ones)
Directions:
- Thread two pieces of banana, pineapple, and strawberry onto the skewer. Repeat to assemble the remainder of skewers.
- Place them on a parchment-lined baking sheet.
- In a microwave-safe bowl, melt chocolate in the microwave in 30-second intervals.
- Stir chocolate until completely smooth.
- Drizzle chocolate over fruit kebabs and top with chopped peanuts.
- Freeze for 1 hour until ready to serve.
