Hi MadeByGirl readers, Alison here from Heart of Gold and Luxury and I am excited to share with you a late spring dessert that is perfect for summer!

I couldn't be happier that berry season has arrived.  Not only do I enjoy making various baked goods out of them, but I also love eating them, especially blueberries and raspberries by the pint.  One of my favorite blueberry desserts is Blueberry Crisp with Oatmeal Crumb Topping.  I opted to make this recipe in individual ramekins for better portion control, because my friends, when crumb topping is involved I find it hard to control myself! 

Blueberry Crisp with Oatmeal Crumb Topping

Filling:

1 1/2 pints fresh blueberries

2 1/2 tablespoons sugar*

1 teaspoon corn starch

1/4 teaspoon lemon juice

pinch of salt

Crumb Topping:

3/4 cup flour

1/2 cup old-fashioned oats

1/2 teaspoon baking powder

6 tablespoons unsalted butter, chilled and diced

1/3 cup sugar

1/2 teaspoon cinnamon

pinch of nutmeg

Directions: Preheat oven to 375 degrees .Gather four ramekins and place on a baking sheet. Combine blueberries, sugar, corn starch, lemon juice and a pinch of salt in a medium bowl, stir to combine.  Set aside. In another bowl, combine flour, oats, baking powder, sugar and spices, whisk together.  Using a pastry cutter, add the butter and mix until combined, mixture should stay together when squeezed into your palm.  For assembly, place blueberries into ramekin and add a generous amount of crumb toping.  Bake for 20 minutes or until topping has browned.  Serve warm or cold. 

-Photographs by Alison
-Recipe adapted from Martha Stewart's Blueberry Crisp


 
https://sexygirlspic79.blogspot.com/2013/07/food-blueberry-crisp-with-oatmeal.html

Hi everyone! It is Alison from Heart of Gold & Luxury and I am here to share an amazing dessert perfect for the warm summer months ahead.  Now that the thermometer is finally beginning to rise, I find myself lightening up my meals and increasing the amount of vegetables and fruit I consume since the fresh market is over-flowing with so much bounty.  

When it comes to dessert I also prefer to make recipes that are not heavy but still are flavorful and delicious and one of my new favorites is this Lemon, Ricotta and Almond Flourless Cake. Before diving into this recipe, I thought flourless cakes had to involve chocolate (and believe me, there is nothing wrong with that), but I was wrong. 

This cake has an amazing texture, thanks to the almond flour while the ricotta cheese makes it incredibly moist.  Once you make this recipe it will definitely find it's way into your summer dessert repertoire.
  

Lemon, Ricotta and Almond Cake

8 tablespoons unsalted butter, softened

1 1/4 cups super fine sugar

1 teaspoon pure vanilla extract

2 tablespoons lemon rind

1 tablespoon lemon juice, freshly squeezed

4 eggs, divided

2 cups almond flour

1 1/2 cups ricotta cheese

3/4 cup sliced almonds, for garnish

powdered sugar, for garnish

Directions: Preheat oven to 325 degrees. Line the bottom of a spring-foam pan with parchment paper, butter sides of pan and parchment paper.  Place butter, sugar, vanilla extract, lemon rind and juice into a large mixing bowl. With electric mixer beat until mixture is light and fluffy, about five minutes.  Add the four egg yolks and mix for about three minutes until completely combined.  In another bowl, with clean beaters, beat egg whites until they have reached stiff peaks.  Fold half of the egg whites into the mixture until incorporated then add the almond flour, fold until combined.  

Add remaining egg whites, ricotta and continue to fold batter until all ingredients have come together.  Pour into spring-foam pan and allow to cook for 45 to 50 minutes or until the cake is firm to the touch and when a knife is inserted into the center and it comes out clean.  If needed cover the cake with tin foil to prevent burning.  Once done allow to cool completely in pan.  Once cooled remove and sprinkle with sliced almonds and powdered sugar.  

*Recipe adapted from Donna Hay

- photographs and post Alison

https://sexygirlspic79.blogspot.com/2013/06/food-lemon-ricotta-and-almond-cake.html

Hi everyone, it's Alison here from Heart of Gold and Luxury and today I am excited to share with you an ultra-indulgent recipe for Chocolate and Peanut Butter Molten Cake.  They say the way to the heart is through the mouth. I definitely believe that it true, but think that chocolate must be involved - rich, dark chocolate.  I love combining this decadent ingredient with coarse sea salt, hazelnut and my all-time favorite, peanut butter.  

When Jen requested that I make something with chocolate I jumped at the chance - a women after my own heart, a lover of chocolate!  This individual cake is a like eating a bit of heaven.  It has a moist and creamy interior thanks to the molten warm peanut butter and dark chocolate. This recipe is incredibly easy to make and will definitely be the star at your next dinner party - and don't be surprised if this becomes your signature dessert!

Chocolate and Peanut Butter Molten Cake

Ingredients:

2, 3.5 ounce dark chocolate bars (best quality), chopped

6 tablespoons unsalted butter, diced

2 eggs

2 egg yolks

1/2 cup sugar

1/4 cup flour

8 teaspoons creamy natural peanut butter

cocoa powder, for dusting

Special Equipment: Four 1-cup ramekins

Directions: Preheat oven to 400 degrees.  Combine chopped chocolate and butter into a heavy bottomed sauce pan over medium heat.  Allow for chocolate and butter to melt.  Meanwhile, combine eggs, egg yolks, sugar and flour. Slowly whisk in chocolate mixture.  Pour batter into ramekins and set atop a baking sheet. Add 2 teaspoons of peanut butter into the center of each ramekin.  Place into oven and allow to bake for 12 to 16 minutes.  Cake is done when top is slightly puffed.  Allow to cool for 5 minutes, then run a knife along the outside of ramekin to release cake and invert onto plate. Dust with cocoa powder if desired and serve immediately.  

*All photographs by Alison

*Recipe adapted from Donna Hay's Molten Peanut Butter & Chocolate Fondant Cakes

-post by alison dulaney

 

https://sexygirlspic79.blogspot.com/2013/04/food-chocolate-peanut-butter-molten-cake.html

Hi Everyone!  Alison here from Heart of Gold Luxury this weekend & I'm very excited to share with you a recipe that will make you crave spring! Plus, it's perfect to try for today on St. Patrick's Day!

During the cold winter months, I crave hearty soups and stews -  meals that will warm you from the inside out; however, come spring, when the temperatures begin to rise and the sun shines just a bit longer, I still love soup, but in lighter versions that include fresh spring vegetables.  This recipe for Sweet Pea Soup with Tarragon is healthy, vegetarian and it comes together in about thirty minutes.   

This soup is delightfully flavored with fresh sweet peas and scented with a bit of licorice flavor thanks to the infusion of tarragon.  I finished it with a dollop of Greek yogurt and a drizzle of extra virgin olive oil - it served as a wonderful light lunch on a day that almost felt like spring here in New York.
 

Sweet Pea Soup with Tarragon

2 pounds peas, fresh if possible

2 tablespoons extra virgin olive oil, plus more for garnish

2 large shallots, chopped

4 cups vegetable broth

3 tablespoons fresh tarragon, chopped

Non-fat Greek Yogurt

Place chopped shallots into soup pot with olive oil.  Allow to cook down and to slightly carmelize  Add the broth, peas and chopped tarragon.  Allow for soup to come to a boil and to cook until peas are tender.  Once peas are fully cooked, transfer to a food processor and pulse until smooth. Garnish with a scoop of Greek yogurt and drizzle with olive oil. Makes about 4 bowls.  

*Recipe slightly adapted from Bon Appétit

                                                                                                   

-post & photographs by Alison 

 

https://sexygirlspic79.blogspot.com/2013/03/food-sweet-pea-soup-with-tarragon.html