Berry Mascarpone Fool

I love this cookbook, The Kitchen Bible. I know I’ve said this plenty of times but I’ll say it again- such fun new recipes in here and can’t wait to share more of them. And the best part of it all…every.single.recipe has a picture. That, I am so happy about. I love having pictures to see the finished product. I don’t know why. It’s just me! Go buy it, seriously.

(just a sneak peak) Image

Anywho, I made this scrumptious dessert one night back in summer. I don’t know who came up with the name. But,  it was really good. I forgot I had this one packed away and to share this with you all. It reminds me of summer- so it is making me more & more anxious for it.

Hope you all enjoy!


Prepare ahead- The Fools can be refrigerated overnight.

1. Reserve a few berries for garnish. Puree the remaining berries and sugar in a good processor or blender. Strain through a sieve to remove any seeds. The puree should be quite thick. Add the lemon juice.

2. Whisk the cream in a chilled bowl until soft peaks form. Whisk the mascarpone in another bowl to soften it. Fold the mascarpone in another bowl to soften it. Fold the mascarpone into the cream. Stir half of the berry puree into the cream mixture.

3. Divide the berry puree among four glasses and top with the cream mixture. Garnish each with reserved berries and a mint leaf. Refrigerate for at least two hours, until chilled. Serve cold.



Ultimate 7 Layer Dip

Merry Christmas ya’ll! Oh how I love the holidays. They are crazy and that is what makes it all worth it. Between cooking, seeing family, wrapping gifts, opening gifts it just makes my day. We went to see everyone and of course, ate food. Who doesn’t do that? Diets, what is that? (i really need to work on it more). So we didn’t have to make too much this year. I totally forgot to take a picture of my punch I made too. I wish I did, I would have put it on here! So here is an appetizer we made. It is so yummy. You all have probably had it or even made it. If so, here is what I did- compliments of my favorite blog Mels Kitchen Cafe

Ultimate 7 Layer Dip

*Note: STOP! Don’t get scared away by all the components and ingredients listed below. I promise it’s not as complicated as it looks – and I promise the result is worth it. This recipe is usually served in a clear dish so you can see the layers. For a crowd, double the recipe and serve in a 13 by 9-inch glass baking dish. Keep in mind that the parts of the prep for the tomato and guacamole layers need to sit at room temperature for 30 minutes before proceeding with the recipe.

*Serves 8-10

Tomato Layer:
4 large tomatoes, cored, seeded, and chopped fine
1 jalapeno, seeded and minced
3 tablespoons finely chopped cilantro
2 green onions, finely minced
2 tablespoons lime juice (from about 2 limes)
1/8 teaspoon salt

Guacamole Layer:

2 green onions, sliced thin, green and white parts separated
1 jalapeno chile, seeded and finely minced
1 small garlic clove, minced
2 tablespoons lime juice (from about 2 limes)
3 avocados, pitted, peeled and chopped
3 tablespoons chopped fresh cilantro
Salt to taste

Black Bean Layer:

1 16-ounce can black beans, drained but not rinsed

2 garlic cloves, minced
2 teaspoons fresh lime juice (from about 1 lime)
3/4 teaspoon chili powder
1/4 teaspoon salt

Sour Cream Layer:
1 1/2 cups sour cream
1 cup shredded pepper jack cheese
1 cup shredded sharp cheddar cheese

Cheese Layer:
1 cup shredded pepper jack cheese

1 cup shredded sharp cheddar cheese
Tortilla chips, for servingDIRECTIONS:
For the tomato layer, in a medium bowl, combine tomatoes, jalapeno, cilantro, minced green onions, and lime juice. Stir in salt and let stand until tomatoes begin to soften, about 30 minutes. Strain mixture through a fine mesh strainer or colander and discard the liquid. Set aside.For the guacamole, in a small bowl, combine the white parts of the green onions, jalapeno, garlic and lime juice. Let sit for 30 minutes. Add two-thirds of the avocado to the bowl with the jalapeño mixture and mashwith a potato masher until smooth. Gently fold remaining avocado into mashed avocado mixture. Gently stir in the green parts of the green onions and the cilantro. Season with salt. Set aside.
Pulse black beans, garlic, remaining lime juice, chili powder, and remaining salt in a food processor until mixture resembles a chunky paste. Transfer to a glass 8X8 or 9X9-inch dish or sim
ilar sized bowl, spreading into an even layer. Quickly rinse and wipe out the food processor and pulse the sour cream, 1 cup pepper jack cheese cheese and 1 cup sharp cheddar cheese until smooth. Dollop the sour cream mixture on top of the black bean layer, smoothing to the edges in an even layer.Sprinkle evenly with remaining cheese. Spread guacamole over cheese and top with tomato mixture. Sprinkle with addionionaln sliced green onions, if desired, and serve with tortilla chips. The dip can be tightly covered and refrigerated for up to 24 hours.Serve with chips or your choice of crackers.