Category Archives: Dessert

Strawberry Cheesecake Tacos

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Makes 20

Ingredients

  • 5x 8 inch soft tortillas
  • 1 cup graham cracker crumbs
  • 1 teaspoon ground cinnamon
  • ¼ cup salted butter, melted
  • 1 cup strawberries, roughly chopped
  • ¼ granulated cup sugar
  • 2 teaspoons water
  • 1 Tablespoon corn starch
  • 2 Tablespoons cold water
  • ½ cup cream cheese, softened
  • ½ tsp lemon zest
  • 1 teaspoon vanilla extract
  • 2 Tablespoons powdered sugar
  • ½ cup whipping cream

Method

  1. Pre-heat oven to 350°F. In a large flat dish mix together the graham cracker crumbs and ground cinnamon
  2. Cut 4 rounds out of each tortilla shell with a cookie cutter to get 20 shells*. Dip each into melted butter then coat in graham cracker crumb mixture
  3. Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 10 minutes until just golden brown. Let cool in pan
  4. In a small pot pour water, add sugar and strawberries. Bring to a boil and reduce to a simmer to soften the strawberries. Occasionally stir to break down the strawberries
  5. Dissolve cornstarch in water and pour into strawberry mix and bring to a boil, stirring constantly (mixture will be slightly chunky). Remove from heat and set aside to cool completely.
  6. In a medium bowl, beat together the cream cheese, powdered sugar, lemon zest and vanilla until smooth. Add in the whipping cream and beat on medium speed, until it thickens. Chill in the fridge for 10 minutes. Transfer to a piping bag
  7. Fill the taco shells with cream cheese filling and top with 1/2 tsp strawberry filling. Sprinkle with additional graham cracker crumbs. Any remaining strawberry sauce can be used for dipping
  8. Serve and enjoy!

Lemon (& Lime) Bisque

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Makes 9×13 sheet dessert

Ingredients

  • ¾ cup sugar
  • 1 (3-ounce) package lemon-flavored gelatin (Jello-O)
  • 1 cup boiling water
  • Zest 1 Lemon
  • Zest 1 Lime
  • ¼ cup mixed juice from 1 lemon and 1 lime
  • 1 ½ cups graham cracker crumbs
  • 1 (12-ounce) can evaporated milk, chilled overnight

Method

  1. Combine sugar and gelatin in bowl and stir to dissolve in boiling water
  2. Stir in lemon and lime zest and juice. Refrigerate until mixture is thickened but not completely set, about 1 hour
  3. Grease 13 by 9-inch baking dish with flavourless oil and coat with ¾ cup graham cracker crumbs
  4. In a large bowl, whip evaporated milk until stiff peaks form, about 5 minutes. Transfer mixture to large bowl
  5. Whip chilled gelatin mixture until thickened and light lemon colored, about 4 minutes
  6. Using large spatula, fold gelatin mixture into whipped evaporated milk until no yellow streaks remain. Transfer mixture to prepared dish and smooth top. Sprinkle remaining ¾ cup graham cracker crumbs evenly over the top
  7. Cover and refrigerate until fully chilled and set, at least 4 hours or up to 24 hours
  8. Serve and enjoy!

Strawberry & Rhubarb Coffee Cake

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(paid partnership post with Gay Lea Foods, recipe contains affiliate links)

Makes 1 sheet cake 9 x 13″

Ingredients

Strawberry & Rhubarb Filling

  • 5 cups frozen strawberry & rhubarb fruit pieces
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 2 Tbsp lemon juice
  • 2 Tbsp cold water
  • pinch salt

Streusel Topping

Cake Layer

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 2 large eggs
  • 1 1/2 cups Gay Lea Gold Premium Sour Cream*
  • 2/3 cup whole milk*
  • 1 tsp vanilla extract

To finish

*Gay Lea Original Sour Cream can be used. If doing so omit 2/3 cup whole milk from the ingredients

Method

  1. Heat oven to 350 degrees F.  Line a 9x13x 3 inch high baking pan with parchment paper and set aside

Strawberry & Rhubarb Filling

  1. In a medium-size saucepan over medium heat, combine the rhubarb & strawberries, sugar, cornstarch, lemon juice and water.  Stir frequently until the cornstarch begins to thicken and the fruit has softened – about 10-15 minutes.  Remove from heat and set aside to cool

Streusel Topping

  1. In a large bowl, combine the brown sugar, flour, and cinnamon.  Using a pastry cutter, or your fingers, the butter into the sugar and flour mixture until it resembles coarse sand.  Use your hands to squeeze handfuls of topping together, creating some larger clumps, then place on the fridge to firm up

Cake Layer

  1. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry knife or your fingers, cut butter into flour mixture until it resembles coarse sand. In a separate bowl, mix eggs, sour cream*, milk* and vanilla. Pour into flour mixture; stir until just combined. Try not to over-mix. The mixture will be quite thick and similar to a loose biscuit batter
  2. Spread half the cake batter evenly into the prepared pan. Top with the strawberry & rhubarb filling. Carefully spread the remaining batter over the fruit. Sprinkle with the chilled streusel topping, squeezing handfuls of topping to make sure there are at least some larger chunks of topping
  3. Bake until cake is golden brown and springs back when touched in the center, about 1 hour. Transfer pan to a wire rack to cool slightly. Dust the top with powdered sugar. Serve warm or at room temperature, cut into squares, with a good squirt of Gay Lea Real Whipped Cream on the side

Irish Skillet Cookie

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Makes

  • 2 pints ice cream
  • 2 cups caramel sauce
  • 1 x 10″ cookie

The quantities in this recipe make more than enough ice cream and caramel sauce for this recipe. Any surplus can be stored as noted at the end of the recipe. Enjoy!

Ingredients

Irish Cream ice cream

  • 2 1/2 cups whipping cream
  • 1 can (300ml) sweetened condensed milk
  • 3/4 cup Irish cream liquer
  • pinch salt

*before starting the ice cream ensure that your bowl, beaters and cream are chilled in the fridge for a couple of hours

Caramel sauce

  • ½ cup water
  • 2 Tablespoon light corn syrup
  • 1 ½ cups granulated sugar
  • ¼ teaspoon cream of tartar
  • ¼ cup unsalted butter, cubed, room temperature
  • 1 cup heavy cream, room temperature
  • 2 Tablespoons Irish whiskey

Skillet cookie

  • 375ml Irish porter stout
  • 1 cup brown sugar, divided into 1/4 and 3/4 quantities
  • 1/2 cup white sugar
  • 3/4 cup butter, room temperature
  • 2 Tablespoon rendered bacon fat
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 teaspoon hot water
  • 1/2 teaspoon salt
  • 2 1/2 cups flour
  • 2 Tablespoons milk powder
  • 2 cups semi-sweet chocolate chips
  • 1 Tablespoon butter

Method

Irish Cream ice cream

  1. In a medium bowl add the sweetened condensed milk, Irish cream and salt, whisking to combine. Set aside until needed
  2. In a large bowl whisk the whipping cream until soft peak stage
  3. Add in the Irish cream mixture, folding gently so as not to deflate the whipped cream
  4. Pour into a freezer-proof container and freeze for at least 5 hours, or overnight, until the ice cream has set. Keep in the freezer until ready to serve

Caramel sauce

  1. Combine the sugar, corn syrup, cream of tartar and water in a large saucepan set over a medium–low heat, swirling the pan until the sugar melts. Bring to the boil and cook for 10–12minutes until it becomes a deep gold colour, but not dark brown. DO NOT STIR at any point. If you need to you can gently swirl the pan to make sure the mixture is melting evenly. When the caramel begins to colour, it will darken quickly so keep a close eye on it
  2. Once it reaches the correct color, quickly, but carefully, remove the pan from the heat. Add the butter cubes and using a wooden spoon gently stir until the butter has melted and is well combined. It will bubble a little and release steam so take care not to burn yourself
  3. Next, add the cream and again slowly stir, again taking care not to burn yourself from the rising steam
  4. Once well combined, add the whiskey, and whisk to combine. Return to a medium heat and cook for a further minute, stirring constantly. Remove from the heat and transfer to a heat-proof bowl. Allow to cool completely

Skillet cookie

  1. In a pan combine the porter stout and 1/4 cup brown sugar. Heat over a medium heat and reduce until 1/3 cup remains. Remove from heat and set aside to cool fully
  2. Preheat your oven to 375 degree F. Heat a 10″ cast iron skillet in the oven while making the cookie batter
  3. In the bowl of a stand mixer, combine the butter, white sugar, remaining brown sugar and bacon fat, beating until well creamed, pale and fluffy
  4. Add in the eggs one at a time, beating to combine thoroughly before proceeding. add in the vanilla extract and cooled porter stout syrup, beating until uniform in color and well combined
  5. Dissolve the baking soda in the hot water and add to the batter along with the salt, stirring to combine
  6. Add in the flour and milk powder, stirring to combine well. Finally fold in the chocolate chips
  7. Carefully remove the hot skillet from your oven, and melt the butter in it, swirling it to coat the bottom and sides of the skillet. Add the cookie batter and carefully spread it out using a spatula or spoon to fill the skillet
  8. Return the filled skillet to the oven and bake for 20-22 minutes until cookie is deep golden brown color
  9. Remove from oven and allow to cool to serving temperature

To serve

  1. To serve, finish the warm cookie with scoops of Irish cream liqueur and drizzle generously with the whiskey caramel sauce

To keep

  • The baked cookie can be kept in an airtight container at room temperature for up to 3 days
  • The ice cream should be kept in an airtight, freezer-proof container for up to 3 months.
  • The caramel sauce can be stored in an airtight, sterilised container for up to 2 weeks in the fridge. If it sets too much in the fridge, remove and allow to come to room temperature

Spring Grasshopper Pie

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Makes 1x 9″ pie

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup mini-pretzels
  • 2 oz white chocolate
  • 6 Tbsp soft unsalted butter

Filling

  • 3 cups mini marshmallows
  • 1/2 cup whole milk
  • 1/4 cup St. Germain elderflower liqeur
  • 1/4 cup Meyer lemon juice
  • zest 1 Meyer lemon
  • 1 1/2 cups heavy cream
  • Yellow food coloring, optional

To finish/ decorate

  • 1 tsp powdered gelatin
  • 2 Tbsp water
  • 1cup whipping cream
  • 1/4 cup powdered sugar
  • 2 tsp vanilla extract
  • Fresh raspberries

Method

  1. Process the crumbs, mini-pretzels, chocolate in a food processor until they form a crumb mixture. Add the butter and process until the mixture starts to clump together
  2. Press the mixture into a high-sided fluted tart pan, making a smooth base and sides with your hands or the back of a spoon. Put it into the refrigerator to chill and harden
  3. Melt the marshmallows in a saucepan over low gentle heat along with the milk. Once the milk starts to foam (not boil), take off the heat and keep stirring until the marshmallows blend into the milk to make a smooth mixture
  4. Transfer the mixture into a heatproof bowl, then whisk in the elderflower liqeur, lemon juice and zest. Leave to cool to room temperature
  5. In a separate medium bowl, whisk the cream until it starts to hold soft peaks then, still whisking on slow, add the cooled marshmallow mixture. This filling will be soft and thick, so that it will eventually drop easily out of the bowl into the chilled pie crust
  6. When the marshmallow mixture and cream are combined, whisk in a few drops of food coloring, if using
  7. Spread the filling into the chilled base, swirling it about with a spatula to fill evenly. Put the pie in the refrigerator, uncovered, to chill overnight or for a minimum of 4 hours until firm
  8. In a small bowl combine the powdered gelatin and water. Leave to rest until absorbed. Heat in microwave for 10-15 seconds, until the gelatin is disolved. Set aside to cool while you prepare the whipped cream
  9. In a separate medium bowl combine the whipping cream, powdered sugar and vanilla extract. Whip to soft peaks
  10. With you whisk running on low, gently add in the gelatin solution and continue whisking. Once all the gelatin has been added, increase speed and whip to firm peak stage.
  11. Pipe/ decorate the top of the set pie to your preference and finish with fresh raspberries