Saturday Cooking Class – Desserts: Part One

What is not to love about spending a Saturday afternoon cooking / creating (mostly) healthy desserts – and then eating them all – just in time to spoil your dinner!!??!! Well, that is EXACTLY what we did on Saturday. And boy, was it a lot of fun!

Ready For Dessert Fun

Ready For Dessert Fun

 Class started at 1 PM and everyone was ready to dive into the recipes. Of course, they knew the sooner we got started, the sooner we could taste our creations. Smart group, you say? Why, yes indeedy!

Only one dish involved actual cooking, so we began with the super easy ones that needed to “rest” for 30 minutes or so in the ‘fridge. That way, about the time they were ready, that one dish could go into the oven while we enjoyed the already prepared ones. We did NOT want any lapse in our taste tests!

Strawberry Angel Cake  was super simple. (The strawberries were required to stand for an hour, so I prepared them prior to class.)

 

Fresh Orange Juice for the Cake

Fresh Orange Juice for the Cake

We moved right into slicing the angel food cake, and whipped together the cream cheese, milk, and sugar mixture.  (We added orange zest to the mixture as well).

We Added Orange Zest to the Cream Cheese Mixture

We Added Orange Zest to the Cream Cheese Mixture

One change we made: the recipe calls for the cream cheese mixture to go on the cake, THEN top that mixture with strawberries. This made the dish too runny, loosing all of our precious juices.

Juice Is Spread on the Cake Layers

Juice Is Spread on the Cake Layers

So, we put the strawberries on, then spread the mixture on the bottom of the next layer, and popped that layer on the cake. That required a bit more “cake juggling” but well worth it. No lost juices.

More Layers of Goodness

More Layers of Goodness

And into the ‘fridge it went – after a “close up” for the camera…

Lots of Layers of Goodness!

Lots of Layers of Goodness!

On to the next one!

 

Pineapple and Rosemary

Pineapple and Rosemary

Easy Peasy Pineapple Rosemary Skewers – yes, I made that name up, since this is our little KI (Kitchen Invention).

Go to the garden. Once in said garden, snip 8 rosemary stems. Remove rosemary from most of stem, leaving some rosemary on top. Slice a fresh pineapple into large chunks. Thread pineapple chunks onto the rosemary skewers. Allow to sit at room temperature for at least 20 minutes (so the rosemary infuses the pineapple). Place on a grill pan, place on the grill, and cook for about 10-12 minutes (on indirect heat if needed) until the  pineapple begins to caramelize. Serve to hungry class attendees.

Ready For the Grill

Ready For the Grill

Now for the much-anticipated dessert – Mocha Pudding Cake. Oh, darn…we’re out of time, students… LOL! You will have to wait for “Desserts: Part Two” on Thursday….class dismissed.

 

 

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About Our Kitchen Inventions

Inspired by travels to Italy, cooking with fresh ingredients, sharing our Kitchen Inventions dinners with friends, and enjoying good wine. Photography and cooking are the main focus for our site. Please stop by Wade's website to enjoy more of his works of photography.
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4 Responses to Saturday Cooking Class – Desserts: Part One

  1. Now this is the way to run a cooking class – nothing but desserts! Can’t wait to see Part 2! 🙂

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  2. What do you mean spoil your dinner? I think you could call that dinner. It’s vegetarian isn’t it? That cake looks incredible. You all must have a blast doing this.

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    • Oh, THAT’s right…since it was a fruit serving on the cake, and then some more fruit on the skewers, it IS vegetarian dinner! Shuey! Glad you pointed that out…we almost made a mistake! LOL!!! We had a ball…more to come later this week.

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