Tea Time Recipes

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Chocolate Pistachio Cream Pie (Easy Dessert Recipe) Recipe

I love the combination of pistachio and chocolate. These mini pies are made with a filling of pistachio pudding nestled in a chocolate-flavored graham cracker crust. To accentuate the chocolate flavor, I added a thin layer of Nutella in between.

For the pistachio cream, I made a hassle-free pudding using pistachio-flavored Jell-O instant pie filling. I've made pistachio pudding in the past using corn starch, half and half and pâte de pistache but the pistachio flavor doesn't come as well. So why go through the headache when the Jell-O product tastes better?

You could top the mini pies with meringue or whipped cream but I thought it wasn't necessary, so I decorated them with crushed pistachios. Voilà!


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Nutella Crepes with Kiwi Recipe

Nutella Crepes with Kiwi

08.03.10 by Jackie

Chocolate and kiwi are two of my favorite flavors. When combined, they enhance one another, creating subtleties that cannot be found in either ingredient on its own. In the past I've used them in cakes and other desserts, and today I thought it would be fun to use the combo as a crepe filling.

The chocolate part of the equation is satisfied by the French mainstay Nutella. Nutella, in case you don't know, is a chocolate hazelnut spread. I wasn't sure at first how the hazelnuts would play with kiwi, but after tasting the finished product, I can't imagine it any other way!


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Canneles Bordelais Recipe Recipe

Canneles Bordelais Recipe

07.30.10 by Jackie

Cannelés Bordelais are French miniature sweets from Bordeaux. The batter is very similar to crêpe batter; butter is melted in warm milk, then eggs, rum (I used Cointreau liqueur), vanilla, citrus zest and flour. The two most difficult steps are to be patient about letting the batter rest and to bake the cannelés at the right temperature or they can deflate rapidly.

The traditional baking method requires a special fluted copper mold, greased with beeswax (I used butter) for a golden outer crust and easy unmolding. I use silicone molds, which are not quite authentic but the results are just as delicious. After baking, the tiny desserts will have a thick, caramelized crust and a tender custard center. The contrast is very nice, and they're wonderful right out of the oven.

Canneles Recipe with Picture


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Asian-Style Strawberry Napoleon Recipe (Mille-feuille Fraise Noix de Coco Dessert) Recipe

Mille-feuille, called "Napoleon" in the U.S., is a very popular French dessert. Traditionally [according to Wikipedia], a mille-feuille is made up of three layers of puff pastry, alternating with two layers of cream pâtissière, but sometimes whipped cream or jam. The top is usually glazed with icing or fondant in alternating white (icing) and brown (chocolate) strips, and combed.

I’ve made traditional mille-feuilles many times before, and I was in the mood for a change. I assembled a gluten-free version using layers of Vietnamese coconut paper called bánh phông sữa. They are paper-thin sheets made of coconut milk, sugar, cassava and condensed milk. I flavored the dessert with fresh strawberries and a coulis de fraise, which is a strawberry sauce. This dessert is bake-free and so easy to create, that I had the girls do the assembly. They had so much fun putting them together and even more making them disappear!


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Coconut Milk Ice Cream Recipe with Chestnut Swirl Recipe

This recipe proves that vegan doesn't always mean healthy. Coconut cream, coconut milk, sugar, pure vanilla extract, chestnut purée and stabilizers combine to make a vegan ice cream recipe that tips the scales at about 3000 calories per quart (that's 375 calories per serving). But there aren’t any eggs or dairy products!

I recently received a request for a vegan ice cream recipe from Leslie. It was the first time I tried making a vegan dessert. I made use of the same combination of stabilizers I use in other egg-free recipes, namely soy lecithin and xanthan gum. I increased the quantity to improve mouth-feel though. Xanthan gum in particular inhibits the formation of ice crystals, which create a more pleasing texture.

After tasting the final product, everyone in the house agreed that the ice cream strongly resembled chè, a very popular Vietnamese dessert. I hadn't anticipated that at all. Since I swirled the ice cream with chestnut purée, I thought it would have a more French flavor to it, but that was not the case. That's one of the things I love about cooking. I really enjoy experimenting, and the results of these culinary adventures can add completely new recipes to my repertoire.

My husband Lulu has decided to leave the ice cream maker on the kitchen counter until the end of summer to encourage us to make ice cream more often this year. I’ll post our concoctions on here all summer, so at least some good can come out of my impending weight gain. Stay tuned!


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