SWEET TEES

Coffee Meringue

Ingredients:
 5 egg whites @ room temp
1/4 + 1/8 tsp cream of tartar
1 cup sugar ( you can add another 2 tbsp if you prefer to make it sweeter)
1 1/2 tsp coffee extract

Line cookie sheet with wax or parchment paper.  You may have to use several cookies, depending on how many and the size of your piped meringues

Preheat oven at 200 degrees F

Make sure your mixing bowl is clean & grease free.  At medium speed, beat egg whites in a large bowl until foamy.  Add cream of tartar.  Increase speed to high and continue beating until soft peaks form.  Start adding sugar gradually beating for about 6 minutes until stiff.  Immediately add coffee extract and beat for another minute until well mixed.

Using a spatula, scoop meringue into a pastry bag.  Pipe to desired size onto the cookie sheet using a star tip.  Give enough space in between each meringue.  Bake for about 1 1/2 - 2 hours until it's dry to the touch. You can bake it for up to 3 hours if you prefer it to be more crispy.  I personally like it a little soft inside which is why I only go up to an hour and a half.  Either way, it melts in your mouth!!

Allow meringues to cool on cookie sheets then store in an airtight container at room temperature.  Enjoy!

COFFEE JELLY

Ingredients:

Ingredients:   15 grams gelatin powder
                      3 tablespoons instant coffee
                      1/3 to 2/3 cups of Splenda Baking Blend sugar  (or you   can also use their brown sugar or whatever sweetener you want, depending on your taste)
                      2 cups water

1. Put water in a saucepan.  Add in powdered gelatin, coffee, and sugar.  allow jelly mixture to stand at room temperature for 5 - 10 minutes.

2. Over low heat, stir mixture continuously until gelatin, sugar, and coffee are completely dissolved.  Pour mixture into a square pan.  Chill in the fridge for 8 hours or until set.

3.  Once set, remove jelly out of fridge.  Run a knife along the inner sides of the pan and across to cut jelly into cubes.  Scoop jelly cubes out of the pan and put over and around a generous scoop of vanilla ice cream or any other flavor you might prefer. (mocha, jamocha, chocolate, coffee - totally up to your taste buds!!!)

4.  Last but not the least, ENJOY AND SAVOR EVERY SPOONFUL!!!:)

Lemon Souflle Pancakes w/ Blueberry Compote

Ingredients for Pancake Batter:

3 large eggs, separated, 1/4 cup all purpose flour - sifted, 1/4 cup melted butter, 1/4 tsp salt, 2 tbsp sugar, 1 tbsp lemon juice, 1/2 tsp cinnamon, 3/4 cup cottage cheese, 1/4 tsp almond extract, 1 tbsp lemon zest

In a bowl, combine all the ingredients except the egg whites, salt and sugar. Set aside.  In a separate bowl, whip egg whites, salt and sugar until it forms soft peaks.  Take a 1/4 cup of the beaten egg whites and mix it with the egg yolk batter to temper.  Fold in the rest of the egg whites.  Cook over 325 degrees grill pan or cook over skillet in medium heat.

Ingredients for Compote:

1 cup orange juice, 3/4 cup sugar, 2 cups blueberries, 1 tbsp cornstarch dissolved in water (for thickening)

In a pot over medium heat, combine orange juice, sugar & cornstarch with water to thicken. Stir to mix. Then add blueberries & let it cook for about 15 minutes.

Ta-dah!!!

CUPCAKE FONDUE

This one is courtesy of Amanda Krueger of www.bakeitpretty.com.  It's a fun activity you can do with your kids, friends, practically anyone who enjoys the sweetest blessings life can offer.

 Cupcake Fondue
You will need:
3 cups powdered sugar
1/3 cup liquid (orange juice, fruit juice, milk, or water)
2 tablespoons light corn syrup
Miniature-size cupcakes in the flavor of your choice, cooled and unfrosted
Assorted sprinkles, chopped nuts, and other toppings

1. Make a batch of your favorite mini cupcakes – homemade or from a mix. Make them nice and small so you don’t feel guilty about enjoying 2 or 3 of them. If you use paper liners for baking, remove them after the cupcakes have cooled. Pound cake or any other firm cake works well for skewering, but any cake will do. I used a simple yellow box-mix cake. Allow to cool completely before dipping.

2.  Make the fondue: Whisk together powdered sugar, orange juice, and corn syrup.  Adjust the consistency with a drop of liquid or a dash more powdered sugar until you get have a smooth, thick glaze.  I used orange juice for the liquid portion to give it a citrus flavor and cheese-like yellow fondue color.  You could also use grape juice for a pastel purple, or milk/water and add your own coloring.

3.  Pour frosting into the fondue pot.  There’s really no need to heat the mixture, but you can keep a small tea light or very low flame underneath just for looks!  Display sprinkles and toppings in small ramekins or portion cups and arrange around the fondue pot.  Skewer cupcakes in the side and dip the top half into the fondue, then flip the cupcake over and the frosting will drip nicely down the sides.  Sprinkle liberally with your favorite toppings.

Young children can even dip the tops of the cupcakes in with their fingers since the fondue is not hot.  You may need to give the fondue a quick stir every now and then to keep it smooth if you aren’t actively dipping.  This is a sweet, silly, messy project and my son Max (8) and I had a wonderful time making our fondue cupcakes.  This would be a great addition to a party desert table, or for a special treat on a rainy day.  Enjoy!

LOVE in 2011

Why cram for the special day when you can start planning it now for that special person in your life?  Whether it be your significant other or your family, you'll definitely score big in their hearts with BluRuby's charming Valentine Edible print designs for your sweet treats.  Check them out at www.bluruby.com.  Here's a teaser :) 

HAPPY NEW YEAR

Here it comes, 2011!!!  Congratulations everyone for surviving 2010!  Stay strong, stay focused, stay faithful!  Peace to all of you!