Tag Archives: gluten-free

Bumbleberry Fool Parfaits

Understandably, you’re probably quite confused by the name of this treat? Yes, it’s called a Bumbleberry Fool Parfait. Any guesses as to what it is? Honestly, I would love to hear (and I promise I won’t make fun of you!). Want a hint? Here ya go:

Mmmm…looks good, huh?! Well, a Bumbleberry Fool is just a fancy way to say what this is….essentially, it’s a berry infused whipped cream, mixed fresh berries, and berry puree layered as a parfait (“fool,” I’m told, is an English term in this context). And guess what that means? For those who are Jewish, this is Passover friendly! And for those of you who aren’t Jewish, this is an equally spring season worthy dessert to make!

Not too sweet, this was a great dessert on its own. After a seder though, the berry infused whipped cream itself was a lovely accompaniment to a slice of flourless chocolate cake….really, this was quite a nice pairing (if you want, try this flourless chocolate cake from this recipe!). Another serving idea would be to top off the parfaits with some shaved chocolate. Yum!

And wanna know the other great feature of this dessert? It’s super simple. But don’t let that deceive you….it’s also pretty darn impressive looking too. Yay…a win-win situation!

Bumbleberry Fool Parfaits

from Anne Thornton’s TV show Dessert First

2 cups mixed berries, plus more for serving

¾ cups sugar (you may add more or less, depending on how sweet you want it; with this amount, it’s not too, too sweet at all)

1 teaspoon fresh lemon juice

3 cups heavy cream

1 teaspoon vanilla extract

Place berries, sugar, and lemon juice in a blender, blending until smooth. Run through a fine-mesh strainer over a large bowl to get rid of the seeds. You’ll probably need a spoon to help push the thick mixture through (not the seeds though!). Set aside about ½ cup of the puree in a small bowl.

Whip the cream and vanilla together in a large bowl until stiff peaks form. Then, gently fold the berry puree into the whipped cream (not the reserved ½ cup though!). Fill a pastry bag – or, as I did – a large plastic bag with an approximately 1 ¼ in hole cut on an angle with the whipped cream. To easily do this, put the bag in a large pitcher/bowl, folding the tops of the bag over the edge. Then, you have both hands free to use a large spatula to fill the bag!

Squeeze a layer of whipped cream out of the pastry bag and into each parfait glass. Top with assorted fresh fruit, and spoon on some of the reserved berry puree. Squeeze another layer of whipped cream on, then put the fresh fruit, and finish with a spoonful of reserved berry puree (you may choose to do more layers if you wish). Enjoy!

Note: While originally this recipe, when doubled what it is now, claimed to serve six, I found that this more than served three! You should safely get at least four healthy (I mean in size, not nutritional value!) servings out of the recipe as is.


Peanut Butter Krispy Bars

Hi Everyone! As you know, it’s my first post! To learn more about the intent of this blog, head on over to the about page! Let’s get started with today’s post though!

Yesterday, I made Peanut Butter Krispy Bars, a recipe I had never tried before. It comes from Smitten Kitchen, a site I truly love and visit often.

These bars basically consist of three layers: a rice krispy layer (not the marshmallow or peanut butter type you might be accustomed too), a chocolate peanut butter layer, and a chocolate layer to finish it off. When the bars are done, it looks like the majority of the dessert is the chocolate peanut butter and chocolate layer…this is partly due to the fact that the chocolate peanut butter layer seeps into the rice krispy layer. Just thought I should note that.

The process: The actual process of making the bars was quite simple and easy to do. However, from start to finish, it took hours. Much of that time was not hands on though, as you had to let the bars chill at several points before moving on to the next step.

Notes on ingredients used: I used reduced fat peanut butter, as that’s what I had on hand. It worked perfectly fine. I always use unsalted butter in my recipes, and in here it worked out great as usual. For the chocolate peanut butter layer, I used semi-sweet chocolate (recipe says semi-sweet or milk), and again, I was pleased. For the chocolate icing, I used a bittersweet chocolate with a 60% cocoa content. Not to sound like a broken record or anything, but I thought it worked out wonderfully once again!

The verdict: YUM! I love ’em! The taste testers though (click on link for info!)? Not so much. Rachel immediately commented on how she liked the regular rice krispy bars recipe better (a peanut butter rice krispy bar with butterscotch chocolate frosting…a common enough recipe…one Rachel, Rob, Madison, and I all enjoy for the record). Madison’s first word was, “Rich.” She continued to go on though and say they weren’t her favorite, elaborating that she isn’t a fan of peanut butter and chocolate mixed. From this, I gather that if you are a fan of this combo, you’ll enjoy this recipe. For example, if you love Reese’s Peanut Butter Cups as much as I do, I think you’ll like these bars as well. Rob seemed to enjoy them at first, even going for a second later in the day (Madison and Rachel declined a second). However, he decided that he really didn’t like it much either…for Madison’s reasons. He did however love the chocolate icing. He proceeded to eat that layer and give the rest to me (which, hey, I did take off his hands 🙂 ). In the end, the consensus was that this was not a keeper recipe…except for when I want a dessert all to myself. Let me stress again that I love these. If you like the peanut butter chocolate combo, you will most likely too.  As you can tell from the pictures, I’ve been eating them up waaaaay faster than I should. But, mmmm, they’re good.

Go, make them!

Peanut Butter Crispy Bars
Adapted from Smitten Kitchen 

For the crispy crust
1 3/4 cups crisped rice cereal
1/4 cup sugar
3 tablespoons light corn syrup
3 tablespoons unsalted butter, melted

For the milk chocolate peanut butter layer
5 ounces semi-sweet chocolate, coarsely chopped
1 cup creamy peanut butter (can be reduced fat)

For the chocolate icing
3 ounces dark chocolate (60 to 72 percent cocoa; 60 is what I used), coarsely chopped
1/2 teaspoon light corn syrup
4 tablespoons (1/2 stick or 2 ounces) unsalted butter

Make the crispy crust: Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan.

Put the cereal in a large bowl and set aside.

Pour 1/4 cup water into a small saucepan. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.

Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.

Make the milk chocolate peanut butter layer: In a double boiler, stir together the chocolate and the peanut butter. Set over simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove from heat and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refridgerator for 1 hour, or until the top layer hardens.

Make the chocolate icing: In a double boiler, combine the chocolate, corn syrup, and butter.

Set over simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove from heat and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and shake the pan gently to coat the bars entirely and evenly (this way, you avoid the risk of picking up any of the peanut butter layer, with say, a spatula, for example). Put the pan into the refrigerator for 1 hour, or until the topping hardens.

Cut into pieces and enjoy! Be warned that you’ll go back for seconds, and thirds…maybe even fourths! However, the bars can be stored in the refrigerator, covered tightly, for up to 4 days (ya, right!).