Cakes, Candy, Cookies, Cupcakes, Dessert

Wedding Sweets

We had an incredible past two weeks celebrating our daughter’s wedding. A week of prep in Utah for a beautiful ceremony in the Salt Lake Temple with a reception at the Provo Library Ballroom. Then, drive back to our house and five days of prep for an open house in our home to celebrate here. Wonderful celebrations with family and friends in honor of Lindsay & Landon. We are happily exhausted!

IMG_0520

Wedding Sweets 1

Wedding Sweets 2

Cookies and milk/chocolate milk, mini vanilla, lemon, and chocolate mousse, mini vanilla cupcakes, chocolate cake pops, salted caramel French macaroons, wedding cake and lots of candy!

One Year Ago Today: Chewy Chocolate Samoas Chewy Chocolate Samoas

Dessert

Quick & Easy Mousse

I first tasted this mousse when my friend Colleen made it for book club, chocolate mousse, so creamy and delicious. I decided to try it with different flavors for my daughter’s wedding reception in her colors. The original recipe I believe comes from Eagle Brand. Choose a pudding flavor and whip some up!

Quick & Easy Mousse

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 cup cold water
1 (4-serving size) package chocolate instant pudding mix (or flavor of your choice)
1 cup whipping cream, whipped or 1 (8 oz) container frozen whipped topping, thawed

In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream (or whipped topping). Spoon into serving dishes; chill. Garnish as desired. Store leftovers covered in refrigerator.

One Year Ago: Strawberry Milkshake Mini Cakes Strawberry Milkshake Mini Cakes

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Dessert, Pies

Triple Chocolate Hazelnut Pie

I wanted a rich, creamy chocolate pie with all the elements that I love wrapped together in one beautiful slice.  Asking a lot I know, but this is my creation.  I love a chocolate cookie crust and also wanted a little crunch so I added nuts.  I love smooth, thick, rich feel and taste of ganache so the truffle layer goes next.  Then, I wanted the creamy, smooth, fluffy mousse and finish off with cool, sweet cream.  This is, in my mind and mouth, the perfect chocolate pie.  Oh, no it’s not.  Perfect chocolate pie would have zero calories!

Chocolate Cookie Crust:
2 cups fine cookie crumbs, Nabisco Famous Chocolate Wafers
8 Tbl butter, melted
Preheat oven to 375.  Stir together chocolate crumbs and butter.  Press into bottom  and 1” up sides of sprayed 9” springform pan (would work well in a large deep dish pie plate).  Bake for 8 minutes.  Cool.

Truffle Layer:
1 cup semi-sweet chocolate pieces
1/2 cup heavy whipping cream
1/2 cup chopped toasted hazelnuts
Put chocolate pieces in heatproof bowl.  In small microwave safe measuring cup, heat heavy cream hot, almost boiling.  Pour hot cream over chocolate pieces, let sit for 1 minute.  Gently stir to melt chocolate.  Pour over crust, sprinkle chopped nuts over and refrigerate.

Chocolate Mousse:
3/4 cup Nutella
1 ( 4.4 oz) Lindt Hazelnut Milk Chocolate bar, broken into small pieces
1 (14 oz) can sweetened condensed milk
2 cups whipping cream
Warm Nutella and pieces of milk chocolate slowly in microwave, just until melted.  Stir in sweetened condensed milk.  Chill in fridge for 10 minutes.  Whip cream to stiff peaks.  Gently fold cooled chocolate mixture into whipped cream.  Spoon in and spread over nuts.  Refrigerate for at least 5 hours, preferably overnight to set up as much as possible.

Whipped Cream:
1 cup chilled whipping cream
1/4 cup powdered sugar
With electric mixer, whip cream to stiff peaks and add powdered sugar and vanilla.  Spread on pie or add a big dollop when serving each slice.  Sprinkled with chocolate curls and chopped toasted hazelnuts.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.