One of my favorite desserts this summer could not have been any easier – nothing but fruit & cream! Sweet summer fruits, topped with flavored homemade whipped cream…YUM! Not only is this dish perfect for dessert on a hot summer night, it’s great for a breakfast side dish as well. Try assembling in mason jars or martini glasses at your next shower or lady’s luncheon. It takes no time at all to whip up this wonderfully rustic dish!
- 1 cup cold heavy whipping cream
- 1/2 tsp vanilla extract
- 4 medium peaches, halved or quartered and pitted
- 1 cup sliced strawberries
- 1 large banana, peeled and sliced
- 1/4 cup light brown sugar or 2 Tbsp honey
- 1 tsp freshly grated orange peel (optional)
- PEEL, cut and slice fruit and arrange on serving tray.
- WHIP cold cream in a medium bowl with an electric mixer on medium high speed until cream begins to thicken. Add vanilla and grated orange peel (optional). Continue to whip until cream comes to a soft peak. TIP: When checking for the soft peak stage, stop mixer and lift beaters. If a soft, slightly curling peak forms at the tip of the beater, you are done! Over mixing will make butter!!!
- DROP large dollops of flavored whipped cream on top of arranged fruit.
- SPRINKLE brown sugar over cream and fruit OR drizzle with honey if you’d prefer. Serves 4 **If assembling single servings, fill bowl or container with mixed fruit. Top with one dollop of whipped cream and sprinkle with sugar or drizzle with honey.
Adapted from Taste of Home Magazine
Sweet Tastings by Jen had the honor of being a part a unique and inspiring photo shoot to help promote the St. Augustine, Florida wedding industry! This powerhouse team of people were hands down some of the best and easiest to work with in the wedding industry I’ve seen. I am so grateful for the opportunity to work hand in hand with the following very talented people.
Location: Fountain of Youth | Props: Coastal Celebrations | Flowers: The Conservatorie | Wedding Gown: Daniel Thompson | Bridesmaid Dresses & Accessories: Hello B | Hair & Makeup Design: Amanda Hopcraft | Paper Goods & Styling: Lemonlark | Photography: Jennifer Wenzel Photography
The other night I was dying for chocolate…yes, again…I know! It seems to be a regular occurrence with me nowadays. Any old way, I wanted chocolate, but didn’t feel like my old stand by, Emergency Chocolate Cake (check that recipe out -it’s really good!). Though, the cake is absolutely devilish, I wanted something “fudgier”. Something easy. Something that didn’t require dirtying too many dishes. As I quickly flipped through my recipe box, I ran across One Bowl Brownies — which are prepared in two bowls… hmmmm. Just by the title, it seemed to fulfill all my requirements. SOLD! However, because of the bowl confusion, I proptly renamed them, Quick Fix Brownies.
I’m happy to report, I made a very wise decision. These things hit my empty chocolate spot, perfectly! Warm. Fudgy. Easy. Don’t tell anyone, but I could have eaten half the pan — easily, but I not so willingly resisted the urge.
Sure, these brownies aren’t the most decadent of brownies I’ve ever had (stay tuned for that recipe coming soon) but, they are certainly good enough for a quick chocolate fix. Kids love them, and dare I say, you can even serve them to company!
- 1/2 cup (1 stick) melted butter, slightly cooled
- 1 cup sugar
- 1 tsp vanilla
- 2 eggs
- 1/2 cup flour
- 1/3 cup cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup mini chocolate chips
- PREHEAT oven to 350 degrees and grease a 9 inch baking pan.
- STIR melted butter, vanilla and sugar together in a medium bowl. Add eggs and beat well with a spoon.
- WHISK together the flour, cocoa, baking powder and salt in a medium bowl to combine.
- ADD, in three turns, the flour mixture to the egg mixture until well blended.
- STIR in chocolate chips.
- SPREAD batter evenly into pan.
- BAKE 20 to 25 minutes or until brownies pull away from the sides of the pan. Cool on wire rack.
* If you plan on cutting these brownies into squares to serve, let them cool completely first.
If you’d like a deeper chocolate flavor, roughly chop 1/2 bittersweet chocolate chips instead of semisweet. Feel free to throw in a hand full of chopped nuts as well, just for fun!
This recipe adapted from Hershey’s