Anna Weicht

The Partner in Crime

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March 12, 2018

Now this is the way to have your Baileys and coffee!  This delicious dessert comes from Clodagh's Irish Kitchen and is easy to prepare.  It is also pleasing to the eye.  If you are a fan of tiramisu or trifles, you will certainly enjoy this Irish-Italian dessert!  You can make this treat in individual portions (as shown by the pictures) or if you prefer, one big beautiful bowl.  Either way, friends and family will love this Irish take on an old Italian classic.

Bon Appetit!

Tips:

This recipe calls for raw egg yolks.  If you are concerned about the safety of using raw eggs, please do not make this dessert.

The original recipe called for a 1/2 cup cocoa, I prefer to use about a 1/4 cup cocoa.

The stronger the coffee the better flavor the dessert will be.

Click here for a print version of this recipe.

Preparation time is 25 minutes.  Chill time is 2 hours.

Ingredients:

  • 3 large free-range egg yolks

  • 5 1/2 tablespoons superfine sugar

  • 1 1/3 cups mascarpone cheese

  • 1/3...

February 8, 2018

Raspberry and chocolate are a perfect marriage of flavors.  There is something about the sweetness of the berries and the richness of the chocolate that gets our taste buds salivating.  I found this rich chocolate dessert recipe on a Baker's Semi-Sweet Chocolate bar.  It is a very easy pie to make, and my family absolutely loved it.  With only 5 ingredients and 15 minutes of your time, you will have a beautiful and delicious pie!  This would also make an amazing dessert for Valentine's Day.

Bon Appetit!

Tips:

I used a can of chocolate frosting to hide the foil edging of the pie.  I found the frosting in the baking aisle of the grocery store.

I like to keep the chocolate filling of the pie chocolate, so I did not add raspberry jam to the chocolate filling.  I put the raspberry jam on top of the chocolate instead of mixing them.  You can do it either way as I will include both ways in the recipe.

Click here for a print version of this recipe.

Preparation time is 15 mi...

February 1, 2018

Some of us are still recovering from excess calories during the holidays, so with February upon us and Valentine's Day around the corner, I decided to post this rich dark chocolate smoothie to help satisfy chocolate cravings.  This is both a healthy and delicious alternative to the beginning of February.  This chocolate sweet drink comes from the March 2017 edition of Cooking Light magazine.  It is has no dairy in it.  The addition of dates makes this smoothie extra sweet!

Bon Appetit!

Tips and other Information:

Nutritional Information: Calories 302, Fat 7.2g, Protein 9g, Carb 58g, Fiber 7g, Sugar 37g, Chol 0mg, Iron 3mg, Sodium 200mg, Calc 483mg

The pictures show two drinks.  Please don't be confused by this as this recipe serves 1, but we split the serving into 2 cups for picture purposes.

Click here for a printable version of this recipe.

Total time is 10 minutes.

Ingredients:

  • 3 pitted dates

  • 1 cup unsweetened chocolate almond milk (such as Almond Breeze)

  • 1 cup ice

  • ...

December 21, 2017

If you are a fan of chai tea, I have the perfect truffle for you!  These chai truffles come from the December 2015 publication of Southern Living's Christmas at Home magazine.  I can definitely say that these little chocolates are heavenly.  If you want to impress friends and family with a gourmet tasting truffle, I recommend you make these chai chocolates.  As an extra bonus, they are easy to prepare, and they keep in the refrigerator for 2 weeks!  I enjoy these little desserts while sipping coffee (but I imagine that they also would be delightful with chai tea) as the hot liquid melts the chocolate and the spices onto my tongue.  The flavor is exquisite!

Bon Appetit!

Preparation time is 15 minutes.  Total time is 2 hours and 35 minutes (includes chilling time).

Click here for a printable version of this recipe.

Ingredients:

  • 3/4 cup whipping cream

  • 1 teaspoon ground cardamom

  • 1 teaspoon ground ginger

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon freshly groun...

November 8, 2017

This is the recipe that I use when I need lots of whipped cream during the holidays.  I figured it would be a good post for readers who have never done whipped cream before, or even those who want a bit of a refresher (if they haven't done whipping cream in a while) during the holidays.  Any extra can be stored in a refrigerator.  If it starts to liquefy, you can simply re-whip it!  It's very easy.

Bon Appetit

Tips:

Place the whipping cream, bowl, and beaters in the freezer for about 10 minutes before making the whipped cream.  The process will go faster if everything is very cold.

Total time is 15 minutes.

Ingredients:

2 cups whipping cream

2/3 cup powdered sugar (also called confectioner's sugar)

1 teaspoon vanilla

Directions:

Beat the whipping cream at high speed with an electric mixer, until soft peaks form.  Add the powdered sugar, and mix until stiff peaks form.  Add the vanilla; mix well.  Yields about 2 1/2 cups of whipped cream.

(edited by Anna Weicht)

November 2, 2017

The fourth Thursday of November is Thanksgiving.  I love this American holiday, because it is a time to pause in our busy lives and be thankful for what we have.  With any celebration, what makes it special is the friends and family that are there - sharing it with you.  The food, of course, is also an important tradition and aspect of the holiday.  It wouldn't be a proper Thanksgiving  without a pumpkin pie.  I decided to share my favorite pumpkin pie recipe with you.

This pie (to me) has the right amount of spice.  The four eggs make a nice custard filling too.  The brown sugar gives it a richness, and I always enjoy adding some whipped cream as a finishing touch.  I hope you give this delicious pumpkin custard pie a chance, and if you do, please let me know what you think of it!

Bon Appetit!

Tips:

The filling is made for a deep dish 9-inch pie.  If you do not have a 9-inch deep dish pie plate, don't worry!  I pour the extra filling in greased one-cup r...

October 12, 2017

These wonderful cookies are a perfect holiday treat!  They are sweet with a subtle ginger flavor.  The spices add to the flavor and compliment the ginger in the cookies.  The dark brown sugar and molasses in these little gems add depth and richness to the taste.  I found this recipe in People magazine from the kitchen of Dominique Ansel, a pastry chef in New York City.  If you are looking for a light and sweet flavored ginger cookie this autumn, I highly recommend this recipe!

Bon Appetit

Tips:

If you prefer a stronger ginger flavor, try adding 3 teaspoons of finely grated fresh ginger.

These cookies are a soft cookie...not crisp.

They freeze great!  I put the baked, completely cooked cookies in gallon size freezer bags.  They should be good up to a month.

Preparation time is 20 minutes.  Total time is 40 minutes.

Click here for a printable version of this recipe.

Ingredients:

  • 2 1/2 cups all-purpose flour

  • 2 1/2 teaspoon finely grated fresh ginger

  • 1 1/2 tea...

August 31, 2017

This is a Weicht family recipe that has been passed down for several generations.  Whenever our extended family is gathered together, these brownies are always brought by someone.  They often disappear quick too.  These marshmallow brownies are perfect for welcoming September (and with September - Autumn), because they have butterscotch, chocolate, pecans, and marshmallows in them.  The ingredients (particularly the butterscotch and the pecans) scream Autumn to me.  Whether it's a family get together, an Autumn picnic, or a sweet craving, these disappearing marshmallow brownies are the perfect dessert for the event!

Bon Appetit!

Preparation and cook time is 45 minutes.

Click here for a printable version.

Ingredients:

  • 1 cup butterscotch pieces

  • 1/2 cup butter

  • 1 1/2 cup flour

  • 2/3 cup light brown sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla

  • 2 eggs, lightly beaten

  • 2 cups miniature marshmallows

  • 2 cups sem...

August 25, 2017

This cake is a new family favorite.  It is delicious and sweet.  I started with a basic buttermilk cake recipe that makes a moist yellow cake.  I then added mascarpone cheese to the frosting.  It adds an extra richness and 'yum' factor to the cake.  The cheese also acts as a stabilizer to the frosting - so it holds up well over time.  The frosting is not overly sweet, but just sweet enough to counter balance the sweetness of the cake perfectly.  Make sure you read through the directions carefully before you begin making this heavenly cake!

Bon Appetit!

Preparation time is 25 minutes.  Bake time is 25 minutes.  Frosting and filling preparation time is 40 minutes.  Total time is 1 1/2 hours (plus cooling time).

Click here for a printable version of this recipe.

Ingredients for the cake:

  • 3/4 cup unsalted butter, softened

  • 1 1/2 cups sugar

  • 3 large eggs, at room temperature

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 tea...

August 3, 2017

Here is the pie of the month for August! This easy freeze-ahead dessert comes from the June 2017 issue of Southern Living magazine.  They refer to it as 'peach melba ice-cream pie', because traditionally 'melba' is a dessert of peaches, raspberry sauce, and vanilla ice cream.  This pie has the peaches and vanilla ice cream.  It does not the raspberry sauce; rather, it has raspberry sorbet as one of it's layers.

The best way to prepare this pie is to make it a day ahead.  It does involve quite a bit of chilling time.  The good news is that it's really easy to put together with very little baking time.  Take the time to freeze the layers properly for clean, sharp layers when you serve the pie slices to your guests.  Enjoy the taste of summer with this delicious peach ice cream pie!

Bon Appetit!

Tips:

I could not find Anna's thin almond cookies, so I used a different brand of thin almond cookies.  The crust turned out perfect!

When pressing the cookie crumb mixture int...

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