Oops ... I forgot dessert!

BY DEBBIE MATTHEWS, The Curious Cook
Posted 12/13/19

This time of year, stuff falls through the cracks.

Heck, sometimes I feel like I’m spending the holidays deep inside one of those cracks.

You can reduce the chance of holiday-themed memory …

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Oops ... I forgot dessert!

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Posted

This time of year, stuff falls through the cracks.

Heck, sometimes I feel like I’m spending the holidays deep inside one of those cracks.

You can reduce the chance of holiday-themed memory lapses. It sounds kind of counter-intuitive, but hear me out.

Drop everything, turn off your ringer, get some private time, and indulge yourself.

Get your nails done. Watch an old Western. Go shoe-shopping (for yourself). Have a beer in a bar where no one will call you “Mommy”. Cancel a non-essential appointment and take a nice long bath with a frivolous magazine and a glass of wine. Suit up, grab the dog, and spend an hour in the woods (my personal favorite).

But do something. Something for yourself. Is there something that you do far too seldom, and just thinking about makes you relax and breathe a little slower?

That’s the one—do that.

And when you’re back in your life, and your to-do list is the length of a Russian novel, I promise you’ll approach it from a far less frantic place.

But realistically, we know time is short, things get forgotten, and there’s lots of entertaining. So, this week I have two desserts for you, Gentle Reader, that are easy and quick.

The first one is a dead ringer for Dole Whip, the amazingly delicious pineapple sorbet that’s served in Disney parks, Menchie yogurt stores, and other enlightened venues. It’s crazy easy, done in mere seconds, and the flavor will blow you away. The recipe’s quick and simple, but the more powerful your blender is, the easier it’ll go.

Currently, DisneyWorld is selling it as a spirituous beverage, with a shot or two of rum poured over it.

Just sayin’…

The second is a cream cheese tart. To make it quick and easy, the crust is refrigerated cookie dough. The topping’s canned blueberry. The acid in the lemon juice helps to set and gel the filling. I tossed a handful of toasted pecans on top for decoration only, they’re totally optional.

The pre-made elements are for convenience (not a dirty word—especially this time of year). But it’s still tasty and impressive.

You can change the flavors too—snickerdoodle with apple pie topping maybe, or chocolate chip with a dulce de leche covering.

Whatever’s easiest on you; make that your mantra for the holidays. Now put those feet up!

Thanks for your time.

Contact me at dm@bullcity.mom.

Dole Whip-ish

5 cups frozen pineapple chunks

1-8 oz. tub cool whip, frozen

1 teaspoon vanilla extract

Big pinch of salt

Throw everything into blender and process until smooth and the consistency of soft-serve ice cream. Serve immediately.

Quick Cream Cheese Cookie Tart

Crust

1-16.5 oz roll of sugar cookie dough

Preheat oven to 350°. Press dough over bottom and up sides of 9 or 10-inch tart pan that’s been sprayed with cooking spray.

Bake 17-22 minutes or until golden brown. Let cool completely.

Filling

2-8 oz packages cream cheese, room temperature

1-14 oz can sweetened condensed milk

1/4 cup fresh lemon or lime juice

1 teaspoon vanilla extract

1/2 teaspoon salt

Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice, vanilla, and salt.

Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, about 3 hours.

Service

1- 21 oz can of blueberry pie filling

Before serving spread blueberry filling on top, and sprinkle on a handful of toasted pecan pieces if you like. Serves 8-10.

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