A Little Dessert

I am very pleased to turn my Dish Diary spotlight on a little dessert!


Actually..."A Little Dessert" is a not-so-little but oh-so-sweet endeavor whipped up by a mother-daughter team...and with those two ingredients what's not to love! Janis Spidle and her daughter Kait have combined their culinary, business, and artistic talents to create a dessert catering business.  They specialize in baking and displaying dessert tables for small events in the Kansas City area.

Janis learned to bake by watching her mother (now 80 years old and still working her magic in the kitchen) she always encouraged her to do her own own thing, a tradition that Janis has passed on to Kait. As a child,  Janis would give her extra dough to make her own cookies and frosting in decorating bags so she could create her own designs.

This inherited love of baking has deemed Kait the "Cheesecake Queen" - her mom admits that her daughter makes a better cheesecake than she ever could - Kait is also putting together a fantastic lineup of individual parfaits, some of which will have a coffee house theme.  

Janis handles fruit and cream tarts, mousse-filled chocolate cups and a whole host of other items. And she has recently become very excited about recipes for scratch cakes, the kind our grandmothers used to make and she is on the hunt for family recipes.  (If anyone has a tried-and-true recipe that they'd like to share with them, that would be most welcomed).

A Little Dessert was created to expand both mom and daughter's horizons as bakers but not limit themselves to one item like cakes or cookies.  They do everything from scratch and do not cut corners. However, they also help their clients do things on a budget.

You name it, A Little Dessert can do it!  Their goal is to put a little passion on everyone's plate! 

Here are a few of their more popular and eye-catching yummies:

- Chocolate Mousse Cups
- Cherry Pear Tarts
- Cheesecake Bites
- Two-Tiered Cakes
- Frosted Sugar Cookies
- Cupcakes galore

Please consider my friendly dynamic duo for your next event and "like" them on FB!  A Little Dessert.  You can contact Janis directly at 816-654-3051.

"Life is uncertain. Eat dessert first." - Ernestine Ulmer

Southwestern Stuffed Peppers

Southwestern Stuffed Peppers from www.realsimple.com

I used a little over a pound of ground beef, and only a 1/2 cup of the corn, and I also had a little bit of shredded Pepper Jack cheese to  in add for some kick!  Oh...and I also added some freshly chopped cilantro and parsley to the mix.  The yogurt drizzle to top it off...yummy!!!  It gives it a special creaminess that you usually don't get with stuffed bell peppers!   With my changes, this made 6 deliciously stuffed babies!  

 

Southwestern Stuffed Peppers

Serves 4| Hands-On Time: 10m | Total Time: 1hr 20m

Ingredients

• 1 cup long-grain white rice
• 1 tablespoon olive oil
• 6 scallions, thinly sliced, white and green parts separated
• 1/2 pound ground beef chuck
• 1 cup frozen corn
• 1 4.5-ounce can chopped green chilies
• 1 teaspoon ground cumin
• 4 ounces Monterey Jack, grated (1 cup)
• kosher salt and black pepper
• 4 large bell peppers, halved lengthwise, ribs and seeds removed
• 1/2 cup plain low-fat Greek yogurt
• salsa, for serving

Directions

1. Heat oven to 375° F. Cook the rice according to the package directions.
2. Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, ½ cup of the Monterey Jack, ½ teaspoon salt, and ¼ teaspoon black pepper.
3. Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish or pan. Divide the beef mixture among the bell peppers, add ½ cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining ½ cup of Monterey Jack, and bake until browned, 5 to 7 minutes more.
4. In a small bowl, whisk together the yogurt and ¼ cup water. Drizzle over the bell peppers and top with the salsa and scallion greens.

Crunchy Avocado Salad

Bobby Flay's Crunchy Avocado Salad

I do a couple of things different from Bobby Flay's recipe.  I add cilantro along with parsley, and I use black olives, and as far as the champagne vinegar goes, I use whatever flavor of vinegar I happen to have (raspberry vinegar is pretty yummy in it).  And last time I made this I used taco flavor chips.  However you make it, I think the cumin in the dressing is a key ingredient.  

A lot of times, I make this ahead of time and then just add the avocados and chips right before dinner.

Try it soon!  You will be so glad that you did!

 

Crunchy Avocado Salad

Ingredients

• 2 ripe avocados, peeled, pitted and diced
• 2 ripe beefsteak tomatoes, diced
• 1/2 cup pitted nicoise olives, roughly chopped
• 1 cup canned chickpeas, drained, rinsed and drained again
• 2 tablespoons roughly torn flat-leaf parsley
• 1/4 cup champagne vinegar
• 1/4 cup extra-virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper
• 2 ounces blue corn tortilla chips

Directions

Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the chips over the top and serve.

Grilled Mozzarella Cheese Sandwich w/pesto & tomato

Grilled Mozzarella Cheese Sandwich with pesto and tomato

 

 

Since I started making grilled cheese this way, I haven't gone back to the same old grilled cheese. It's simple and fast and good!


Grilled Mozzarella Cheese Sandwich with pesto and tomato

Ingredients

Olive oil
Butter (or soft margarine)
Sourdough bread (sliced)
Basil pesto (I used store-bought in a jar)
Mozzarella cheese ball (thinly sliced)
Tomatoes (thinly sliced)

Preparation

In a medium skillet heat up about 1 tablespoon of oil mixed with a little bit of butter on medium high heat.

For each sandwich that you make, butter one side of  two slices of bread with butter or margarine and on the opposite side of bread spread a generous amount of pesto.  When skillet is hot, place one slice of bread butter side down.  Place 2-3 slices of mozzarella on top of the pesto side, then add 1-2 slices of tomatoes.  Place the second slice of bread pesto side down.  Cook bottom of sandwich until the bread is golden brown and then flip to brown the other side.  Yumyum!

Berries with Champagne Cream

Remember the anticipation of Valentine's Day parties in elementary school?  I loved taking a cardboard tissue box and turning it into a beautifully decorated box soon to be filled with fun cards from my classmates!  What I wouldn't give to see some of those cards now!



Happy Valentine's Day!


Berries with Champagne Cream (from Taste of Home)

Ingredients

• 8 egg yolks
• 1/2 cup sugar
• 1 cup Champagne
• 1 cup heavy whipping cream, whipped
• 1 pint fresh raspberries
• 1 pint fresh strawberries

 Directions

• In a heavy saucepan, beat egg yolks and sugar with a portable mixer until thick and lemon-colored. Gradually beat in Champagne. Place the saucepan over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 5-6 minutes.
• Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate until chilled.


• Fold in whipped cream. Spoon three-quarters of the Champagne cream into stemmed glasses. Top with berries. Spoon remaining Champagne cream over berries. Yield: 6 servings.

My 11

Hi everyone!  I was tagged by Beth at Kitchen Minions to take part in this question list. It is a fun way to get to know other bloggers and to do something a little different from the same old routine.

Ok so let's get to it! It has RULES and everything! I also need to TAG a few peeps...so make sure you scroll down to see if you are "IT".

The rules: 
1. Post these rules.
2. You must post 11 random things about yourself.
3. Answer the questions set for you in their post.
4. Create 11 new questions for the people you tag to answer.
5. Go to their blog and tell them you've tagged them.
6. No stuff in the tagging section about you are tagged if you are reading this. You legitimately have to tag 11 people.
So here we go ....

Lisa's Random 11:

1. I'm the oldest of 4 kids, I have two sisters and a brother.  We all have a goofy sense of humor, nothing sophisticated about any of us.
2. I cringe whenever I am the center of attention.
3. I'm a Food Network addict.
4.  My first memory was my dad taking me and my sister to the hospital to see my new baby brother.
5.  I had surgery and physical therapy on my knuckle - the old "cheese grater kitchen wound story".  Everyone has one don't they?  No?
6.  In second grade, I decided I was going to be an artist when I grew up.
7.  I have parachuted off the wing of an airplane!
8.  I believe in angels.
9.  Lavendar is my favorite color.
10.  I've lost count of how many times I've seen Aerosmith live in concert.
11.  I have had "Red Solo Cup" stuck in my head since new year's eve...please help!  How do you get rid of a song that your brain won't let go of?


My answers to Beth's questions:
1. What do you drink in the morning? Coffee? Tea? Smoothie? Something else? Chocolate milk
2. What do you listen to in the car? Talk Radio, Comedy 24/7
3. Beach or Mountains? Mountains
4. What is your funniest high school/college memory? Picture of graduation class standing outside of school.  We thought we were cool.
5. What was the last book that you read? Plate to Pixel - Helene DuJardin
6. What’s your favorite comfort food Shepherd's Pie
7. Why did you start your blog? Inspiration from other bloggers (uhmmm..."Namely Marly") at a  food photography workshop given by Helene DuJardin
8. What magazines do you read regularly? Food Network, Everyday Food, Cuisine at Home (you get the picture)
9. What is your favorite type of wall decoration? Earth tones - landscapes and floral
10. What’s your favorite color? Lavendar
11.What do you like most about where you live? You get all four seasons in the Midwest.

My Tagees:

1. Johnna at 52 Sweets
2. Ali at Give Me Some Oven
3.Audrey at Muffys123
4. Marly at Namely Marly
5. Bev at BevCooks
6. Melissa at MelliBakes
7. Jenny at JDs Journey
8. Alison at This Homemade Life
9. Kathy at Plugged in to Cooking
10. Roxanne at Plugged in to Cooking
11. Turns out I only know a total of 11 bloggers and I can't send this back to Beth. :)

 
Questions for the tagees:

1. What is your favorite movie of all time?
2. What is your "go to" herb you use to cook with?
3. Is there a method to your madness when writing posts for your blog?
4. What is your first vivid memory as a child?
5. Have you ever written or plan to write a book (cookbook)?
6. I don't really have a bucket list, do you?  If so, what is at the top?
7. Do you have a most requested signature dish that you make?
8. Where are you in birth order? (first born, middle child, baby of the fam, only child)
9. Do you have any old handwritten recipes handed down to you?  If so, what recipe comes to mind?
10. What is the biggest or most special event that you have hosted?
11. What was your inspiration to start a blog?

Crab Cup Appetizers

I made these little nummies for tomorrow, Super Bowl Sunday so we'll have something to snack on while watching the commercials.  The advertisement that I am most looking forward to is the Honda spot with Matthew Broderick as Ferris Bueller.  I never get tired of watching that movie...it seriously never gets old for me (I don't think Matthew does either). " Life moves pretty fast. If you don't stop and look around once in a while, you could miss it." 

Chukachuka...mmm...boubow...

Crab Cup Appetizers

Ingredients

3 T. mayonnaise
1/4 cup softened cream cheese (or feta cheese)
1/4 cup red bell pepper (chopped)
1/4 cup carrot (shredded)
2 T. green onions (chopped)
1 1/2 - 2 cups cleaned lump crab (fresh or canned), diced
1 t. Creole (or Cajun) seasoning
1 t. garlic powder
2 T. grated parmesan cheese
1 t. Tabasco sauce
salt and pepper to taste
2-3 boxes of pre-made phyllo cups

In medium bowl, combine mayo, cream cheese, pepper, carrot, and onions.  Fold in crab meat.  Season with Creole seasoning, garlic powder, parmesan cheese, hot sauce, salt and pepper. (This can be made ahead of time, cover with plastic wrap and refrigerate when ready to bake).  Preheat oven to 350 degrees.  Fill cups with crab mixture.  Bake for 10 minutes or until golden brown.  Serve warm.

Yield: 30 cups