This is the perfect summer treat. There’s nothing better then getting to make your summer dessert on the grill, letting friends & family get in on the fun. You can substitute the peaches w/ pineapple or any sort of fruit that you think will grill up nicely and carmalize. Also feel free to switch up the ice cream with any flavor you like. …vanilla bean just goes perfectly! This tastes like peach pie in a cup! Check out the recipe below 🙂 Happy Grilling!
Ingredients (Makes 12 desserts)
(1) Pint vanilla bean ice cream
(1/3) c. Good quality balsamic vinegar (I used fig vinegar I bought on a recent trip in Santa. Ynez, CA )
(10) Shortbread Cookies
(1/4) c. Light Brown Sugar
(1/2) tsp. Ground cinnamon
(12) Nilla Waffers
(12) 8-10 oz. clear cups
(2) tbsp Extra Virgin Olive Oil
Pinch of salt
It was the sexiest night on TV, so I made some cookies to keep up with the theme. I invited my girlfriends over to watch the show and we nibbled on these bras & panties while watching the real thing on the catwalk. Talk about edible underwear! I’ll take you through it step by step.
-3 c. Flour
-1 c. Sugar
-1 c. Salted Butter (Room Temp!)
– 1 tsp. vanilla
-2 tsp. almond extract
– 2. c confections sugar
-3 tbsp milk (of any kind)
-1 stick of unsalted butter
-pink or red food coloring
Get The Fashion
(1) Set the oven to 375 degrees.
(2.a) Mix together flour, sugar, baking powder. Then add the eggs, vanilla and butter. Remember always use room temperature butter-you could potential cook your eggs with the butter if its too warm. The dough will look somewhat flaky so get your hands in there and mush.
(2.b optional) Try the tough-it tastes amazing. I know some people are weirded out by the raw egg but one little taste doesn’t hurt.
(3) Spray a cookie sheet w/ pam and set aside.
(4) I didn’t use a cookie cutter to make these. They were all formed by hand. Here’s how I did it:
I took a ball of cookie dough (about 1 1/2 inches in diameter) cut it in half, formed two balls and flattened the dough to get two flat circles. I then placed them down onto the cookie sheet and combined the two circles. To make sure they stuck together I put a small piece of cookie dough in between the two circles and flattened it within. Next, I cut two strips of cookie dough about an inch long, and attached each bra strap (strip of dough) to the top of the circles. I then took my knife and cut into the top of cups of the bra to give it a demi cup effect.
The Bra (Option 2)
Optional way to do the Bra: I did one this way but they didn’t turn out as good. I simply just rolled out the dough and cut the shape of the bra. It was easy to get the shape but once they hit the cookie sheet it was hard to fix any mishaps. Also version one comes out more plump (no pun intended ^^)
(1) Mix together 2 c. of confectioners sugar, unsalted butter, milk, & almond extract.
(2) Once it turns into icing ad 3-4 drops of red or pink food coloring. Play with the color until you get a pink that you like.
Happy Fall Foodies. This is certainly one of my favorite desserts around this time of year. This guy takes lots of time to cook and be the perfect consistency so its best to make the day before you plan on serving it. You’ll need a 9 inch springform pan. Here’s how it goes:
The Perfect Graham Cracker Crust
2 Cups Crushed Cinnamon Graham Crackers
1 1/2 Sticks of Salted Butter (Melted)
4 TBSP of brown sugar
1/2 TSP of ground cinnamon
(3) 8 oz packages of cream cheese
(1) 15 oz can of Pumpkin
1/4 c. sour cream
3 eggs, 1 egg yolk
1 1/2 c. sugar
1/2 TSP nutmeg
1/2 TSP pumpkin pie spice
1/2 TSP ground gloves
2 TBSP flour
2 TSP vanilla extract
(1) Set oven to 350 degrees. (2) Grind graham crackers in a food processor. Make sure they’re not too fine. Combine with melted butter and cinnamon. Mix together, coating the crumbs with the butter. Press down into springform pan to look like this:
(5)Pour into crust (make sure you get all the cream cheese in-sometimes it can stick to the bottom of the bowl) and put in a heat proof tub filled with boiling water (this makes sure you get the right consistency and minimal cracks in your cheesecake.
Every oven is different so I would give it anything between 60-90 mins in. Make sure its solid and doesn’t look giggly. When it looks ready let it cool for 20 minutes. After, place in your fridge for at least 4 hours. If you don’t have 4 hours place in the freezer for an hour and then refrigerate for whatever time you have left after.