Happy New Year!

Wishing everyone a Happy New Year!  Cheers to you and yours!  We will continue with some new posts for the New Year bringing new excitement.

Happy Thanksgiving!

Wishing each of you a Happy Holiday season as well as a Happy Thanksgiving!  As you finalize the menu and make those last minute grocery store runs please enjoy your hard work in putting together your feast!  I did want to offer one last dessert recipe if you need to make something tasty and easy.  One of my favorite is the all American Apple Pie.  This is a Pillsbury crust with some simple ingredients. One tip that I do is allow the apples to sit and marinate for about 30 minutes before placing the mixture in the crust to bake. Be sure to taste to ensure the proper sweetness and enough spices to your liking. You will win with this apple pie and just think you actually made it with a little help with the crust!  Enjoy and again Happy Eating!

All things Strawberry!

One of my dear clients had a wonderful Strawberry Dessert Soiree for her family and friends to welcome their new baby girl into the world.  I thought this was such a cute idea for a family that decides to not have a baby shower and/or already have an existing family.  Who doesn't like strawberry?  They are red and juicy and oh so good for you.  Thought I would share a little cheer before we get into all the holiday blogs.  The great thing about this party was that she did all the decorating for those DIY people and I just simply made all the yummy treats!  So for your next gathering think of a great theme like Sweet Potato hint hint and just come up with a really great way to draw your crowd in to eat it all!

Pumpkin Season

There are a few lovers of sweet potato pie and then there are the lovers of pumpkin pie.  Well I can tell you first hand that I just became a lover of pumpkin pie about 3 years ago.  After playing with a few recipes I can honestly say I appreciate the flavor and texture of the pumpkin.  If you've never tried it or just tried it once or twice, I suggest you experiment with it and give it another try.  The secret in my opinion is using the same spices that you would use in sweet potato pie but also adding a little pumpkin spice.  In order to perfect any dessert and make it your own you must taste, taste, and taste while adding your touch. Here's to the pumpkin and a wonderful but simple Pumpkin Recipe.  Don't forget to put it in a pretty dish to serve with maybe some creme fraiche or icecream!  If you wish to share your special recipe please feel free to post on our face book page Sweet Petit Desserts.  Sharing recipes is always in order!

Fall Drinks

Hot Chocolate

Awww the joys of fall and the changing of leaves along with the temperature makes us all think of keeping warm.  The first thing that comes to mind is tasty hot chocolate and having a great instant chocolate mix makes all the difference.  So I suggest Land O Lakes, which comes in all kinds of fun flavors. I would say one of my favorites if you're willing to splurge just a little is Bellagio.  If you're looking for a great home made recipe, which is the ultimate hot chocolate just click on the link and trust me when I say you won't be disappointed try this Ultimate Hot Chocolate!  The joys of hot chocolate.......

Girlfriends

I had the pleasure of baking a delicious lemon bundt cake for a group of girlfriends.  The celebration was for a 50th birthday party.  The best part was that it was a themed gathering where these beautiful ladies dressed up from the 60's era.  Following this party packed weekend they were going to see the premiere of the movie Sparkle starring Whitney Houston, which I'm sure brought about many memories from the original movie as well as the current installment.  These women were celebrating their sister friend (pictured right), life, and memories.  Truly I can attest to having some amazing girlfriends and it made my heart happy to know that they enjoyed their time together and that I could add a little sweetness to their special weekend.  Doesn't she look fabulous!  Thank you to this group of sisters, we all need them!

Back to School

As we wind down from all the summer vacations we must start to think about school lunches and great snacks for our children. I am always looking for creative ways to get fruits and veggies in those meals without making it boring. This is what I came up with as a great lunch and snack. It's an all time favorite but with a little added fun and includes some of the essentials our children need. My reveal is the classic peanut butter and jelly and cut it out into a heart or one of their initials. I know what you are thinking, but before you think another thought here are a few suggestions. When shopping for bread try the wheat or whole grain thin sliced bread, to watch the sugar intake try sugar free jelly and just enough slathered on the bread to fool your eater.  As for dessert because you know I could not leave that out choose fruit that can be dipped in a yogurt or maybe a little caramel sauce, but if you have to give them something more fun then I would suggest a delicious oatmeal raisin cookie. Good luck with packing this year and I will keep searching for some fun but great food fines for our children!  Don't forget to add a little note to their lunch that simply says I love you!  Here is a site with more options Kid Friendly Lunches!

Volleyball Themed Party

Volleyball Themed Party

We are dedicating this issue to Something Chic Party and Event Design owner Christina Christian, who does some amazing work and we are so lucky to have provided the petite desserts for this Volleyball Themed Party.  If you are dying to have an event design like no other then you must hire Christina Christian.  She does superb work and gives you those added details and will leave your guest in awe!  This is just a snapshot of her work.  Please check out her web site and see some of her wonderful parties.  The best thing is that she was also featured on Kara's Party Ideas and well we were mentioned their as well (thank you Christina).  If you love great ideas Kara has it for you and Christina can mimic it or better yet make it her own and well we can surely provide the deliciousness!  Happy reading and start thinking of a reason to have a themed party!

Chilled desserts

Key Lime Bars

Now that summer is in full swing we would like to share one of our best cool desserts the key lime bar!  People are always in search of the best key lime and we have just the right size, which is slimming to the figure if you keep in mind that all it takes is one or two of these delicious treats to satisfy your craving.  The key lime bar is made with a graham cracker crust and fresh key lime.  Its not too sweet and not too tart but just right. The best part is they are made by the dozen, which is enough for you to indulge and to share or to just save some for later, which can be frozen and won't lose its original flavor!

Another one of our favorite summer desserts is ice cream and the one that I would recommend is Jeni's Splendid Ice Creams, which can be purchased at your local Whole Foods, Fresh Markets and Jungle Jim's.  Now don't be sticker shocked when you see how much it is....trust me when I say its worth every penny, however you may not want to share.  Check out Jeni's website and see what all she has to offer.  http://www.jenis.com/....enjoy!

4th of July!

The 4th of July is a great day to not only welcome summer but to celebrate our Independence more importantly.  While we're planning our wonderful parties with all the trimmings and fireworks to set off the night, think about some great treats for your guests.  These unique shooters can capture just what you need for all ages.  Think of the basic cake shooter that has cake and icing inside that pushing out as you eat, which I've included a picture.  Can you imagine some other tasty treats and even frozen drinks that can go inside these tubes?  So call upon us and we can create whatever your heart desires.  The fun it will bring to all ages!  The best part is its not messy and you won't have to worry about bugs invading your dessert display.  Talk about being the talk of the party, you can't go wrong with this one!

Themed Parties

Themed parties are always fun to create.  It is always great to get into the mind of a client and bring what they envision to life.  What makes it even more interesting is sketching out that vision and adding some touches that the client may not have envisioned.  We all have dreams and fantasies and when you can share that with someone or a group of people it is always exciting.  I have an event planner who does themed parties and she does a great job.  Ms. Christina Christian, owner of Something Chic Party and Event does some amazing parties.  Here is a really great shot of a money themed event with some of our tasty treats.  So live out your fantasy and have a themed party!

Graduations!

Graduation is upon us and we are doing our part to make our celebrations spectacular.  Local event planners have called upon us to help bring some unique treats to their dessert tables and we have obliged. Thinking outside the box is what we enjoy doing and the one item that has been a big hit are the graduation hat cupcakes.  I must say these are a crowd pleaser and while looking at this dessert in admiration you actually get to taste chocolate, cake, and icing.  Talk about pleasing the pallet you certainly get to indulge on all levels.  So as graduation season continues think about adding this cupcake to your venue.  Happy Graduation and Congratulations!   

Graduation Cupcakes! Check out our look on Pinterest!

Pecan Delight



PECAN TART

           Pecan pie is a favorite dessert served during the Christmas holidays but it’s also enjoyed by many all-year round. I recently created small pecan tarts for a customer whose father loves pecan pie but can’t eat it they way he used to – all the time.

            Pecan pie is primarily made of corn syrup or molasses and pecan nuts, and considered a specialty dish of southern cuisine in the United States. Many pecan pie recipes use salt and vanilla for flavoring but a wide variety of recipes include chocolate, bourbon and whipped cream.

            Who actually invented the pecan pie is unknown but traditional cooks say the French invented the recipe when settling in New Orleans after the Native Americans introduced them to the pecan. The earliest pecan pie recipe that could be found in a cookbook is 1897 and it wasn’t until the 1940s when the pecan pie recipe could be found in traditional cookbooks like “Fannie Farmer” and “The Joy of Cooking.”

            Commercially, the pecan pie recipe became very popular when Karo Syrup used it to help market its syrup.

            Pecans and dessert go hand-in-hand, but from a more nutritional perspective a handful a day can help to protect the nervous system. Also, the antioxidants in the nut can help one live a more healthier lifestyle for those striving for good heart health and disease prevention.

            All-in-all the pecan pie can help life one’s moral and it taste good too. My customer’s father loved the tarts and you will too. Just follow any pecan pie recipe but instead of using a pie plate use a min muffin tin and create many pecan tarts. It’s a little extra work but creates a lot of extra love and cuts down on the calories. Enjoy!!!

Pecan Pie

Ingredients

Crust:
1 ¼ cup flour
1 tbsp. cornmeal
½ cup butter, cut in cubes
½ tsp. salt
3-4 tbsp. water
4-5 tbsp. extra flour

Place flour, cornmeal, butter and salt in a food processor.  Mix for about 1-2 minutes, until a sand-like mixture forms.  Slowly add water until the mix forms a ball of dough.  Form into a ball, wrap in plastic wrap, and refrigerate for half an hour.
Preheat oven to 375°.  Roll dough into an 11-inch round on a floured surface.  Place dough into a 9-inch pie tin.  Use your fingers to have the dough fit firmly into the pan.  Use either a fork or your fingers to make a decorative edge.  Prick dough with a fork and line the dough-filled pie pan with aluminum foil.
Fill the lined pan with dried bean or pie weights.  Bake for 8-10 minutes, then remove foil and beans/pie weights and bake uncovered for another 8-10 minutes.  Set aside to cool.

Filling:
1 ¼ cup of pecans
1 cup dark corn syrup
¼ cup white sugar
¼ cup brown sugar
¼ cup butter
¼ tsp. salt
½ tsp. cinnamon
1 tbsp. vanilla extract
3 eggs
Mix all of the above ingredients together with a whisk until well blended.  Add 1 ¼ cups of pecans. 
Place filling into baked pie crust.  Place in the oven for 1 hour.  Remove and cool completely before serving.  Add a dollop of whipped cream is desired.  Serves 6-8.
Courtesy of the National Pecan Shellers Association who obtained the recipe from The Smith College Club of New York City’s More Cooking with Pecans

Limes: The Accent for Flavor But Great for Desserts

            I was out with friends recently to have a few drinks and we had a few beers. Normally we drink wine but by silent consensus we chose to drink beer that night. I noticed of all the variety of beers how many of us requested either a lemon or lime with our drinks. Personally, I ordered a lime because I like how the its juice accents the taste of the beer.

            But as I drank I began wondering what limes would be like in a dessert other than the traditional Keylime pie. Lims are not the first item people think of when deciding on what dessert to fix for family or friends. When I looked for several of my cookbooks I noticed that limes are not mentioned as much as lemons are, but lime recipes can be found in more contemporary cookbooks and online at a number of recipes sites such as All Recipes, Epicurious, Food Network, Cookingchannel.com, etc.

            But I believe desserts are meant to challenge the senses and push your taste buds to a new level and provide your family and friends with a special treat, and limes can be that treat.

            In cooking, many chefs appreciate the lime’s acidity in its juice and the flora aroma its zest produces from the fruits flesh. Limes are commonly used in cooking Thai, Vietnamese, Mexican and Southwest American dishes. In ceviche limes are used for its pickling properties.

            Using a lime in a dessert is a challenge and I said before desserts should be a challenge for the cook but the enjoyment reached by using something in a non-traditional way would be so much more. So when you think of a lime think mouse (See Below) a tart, cheesecake or even cheesecake bars, but think of unique and fun ways to use this wonderful accent in more than one way. Enjoy

                                                                          Lime Mouse

Ingredients

8 tbsp. butter
5 eggs
1 c. sugar
3/4 c. fresh lime juice (6 to 7 limes)
Grated zest of 5 limes
2 c. heavy cream, chilled

Directions

Melt butter in top part of double boiler over simmering water. Beat eggs and sugar until light and foamy. Add mixture to melted butter. Cook gently, stirring constantly until mixture becomes a custard, about 8 minutes.

Do not overcook or eggs will scramble. Remove from heat and stir in lime juice and grated zest. Cool to room temperature. Using an electric mixer, whip chilled cream until very stiff, almost to butter. Stir lime custard into cream, until just incorporated. Pour into dishes or serving bowl. Chill at least 4 hours. 8 servings

                                                                                                                                            - Cooks.com

http://www.epicurious.com/

http://www.cookingchanneltv.com/

http://allrecipes.com/

Chocolate Mousse: Via Vite Style

Via Vite's Chocolate Mousse

             Good things come in small packages. Recently, at Via Vite on Fountain Square in downtown Cincinnati I discovered a small petite surprise on their dessert menu – Chocolate Mousse. My taste buds could not get enough of this wonderful chocolate dessert. My whole table was silent except for the many “Oh My God” expressions with every bite.

            The contemporary Italian bistro’s Chocolate Mousse, according to its website, is a dark chocolate mousse with a crema of ricotta cheese and marscarpone with chocolate pearls and pizelle (a traditional Italian waffle cookie).

            Here at Sweet Pairings we are always on the look out for unique and interesting desserts that surprise the palate and Via Vite’s Chocolate Mousse did just that.

Although I can’t offer you Via Vite’s Chocolate Mousse recipe you might enjoy this a Chocolate Mousse recipe I found that David Lebovitz adapted from Julia Child’s “Mastering the Art of French Cooking”

                                                             Chocolate Mousse

Ingredients

6 ounces bittersweet or semisweet chocolate, chopped
6 ounces unsalted butter, cut into small pieces
1/4 cup dark-brewed coffee
4 large eggs, separated
2/3 cup plus 1 tablespoon sugar
2 tablespoons dark rum
1 tablespoon water
pinch of salt
1/2 teaspoon vanilla extract

1.      Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.

2.      . Fill a large bowl with ice water and set aside.

3.      . In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)

4.      . Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.

5.      . In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.

6.      . Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.

7.      . Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.

Storage: The mousse au chocolat can be refrigerated for up to 4 days.

Graduation Party Treats

It is almost that time of year when we celebrate our graduates on a job well done.  When planning such an occasion you want to have special treats that your guests can enjoy.  Since our specialty are the cake pop why not have some delicious graduation hat cake pops.  They will surely make your dessert table look the part.  As you continue planning you could add some delicious cupcakes with a surprise inside, such as your graduates favorite flavor.

As we salute our 2012 graduates for their great accomplishments and a job well done, don't forget those details that will make their day more memorable.  We would love to put together your soiree and make it as special as they are.  Visit us at Sweet Petit Desserts and we can customize your event with the right touches!  Congratulations to all the family and friends that have supported our students they needed it and more importantly deserve the praise!

Rediscovering An Old Friend - Beignets

      I love shopping. But I especially love walking through the stores that feature a variety of items or fun gadgets that you can use in the kitchen. One day I was in Walmart slowly making my way through their home living section and drooling over a few kitchen gadgets. I stopped at once in front of the deep fryer contemplating whether or not it was a need or a want. Of course it was a want but I was trying to justify it as a need, but since I have pans that could serve that same purpose my wallet was for another day.



Beignets



            But the deep fryer got me to thinking about various fun and “comfortable” desserts that could be made by deep-frying that is when I rediscovered an old New Orleans friend – Beignets.

            Too many Beignets are a square doughnut with no holes but a wonderful staple in French culture but a wonderful treat served in many New Orleans restaurants and kitchens. The deep fried doughy treat is a wonderful treat especially during the Lenton season. It’s just the right dessert for those who are giving up very sweet foods, especially desserts or doughnuts.

            I remember the first time I had Beignets when I visit New Orleans during Mardi Gras and I fell in love with this simple but deep-fried treat. Although the frying gives it its fatting goodness, generous sprinkling of confectioner sugar is what gives its wonderful sweet taste. This wonderful treat can also be made with meat, cheese, potatoes or seafood.

            So if you are looking for something that is tasty, slightly sweet and small make a batch of Beignets.

Beignets

Ingredients

½ package of dry yeast

¼ cup warm water

2 tablespoons shortening

1/3-cup sugar

½ teaspoons salt

½ boiling water

½ cup evaporated milk

1 egg

3 1/2 cups all-purpose flour, divided

Oil for frying



Beignets



Sifted powdered sugar

Directions

In a small bowl mix yeast and warm water, stirring to dissolve; set aside. In a bowl mix shortening, sugar and salt; add boiling water and milk, stirring to melt shortening. Let cool slightly, then add yeast mixture and egg. Add two cups of flour and beat until well blended. Beat in remaining flour to form soft dough. Turn into greased bowl, cover and refrigerate overnight.

Preheat oil in deep fryer or large pan to 375 degrees.

Turn dough out onto floured work surface. Roll out 1/8-inch thick and cut into 2-inch squares.

Fry in deep hot oil until golden brown, turning once. Drain on paper towels and smother with sifted powdered sugar. Makes about 2-dozen beignets.

                                                                     - Grant Corner Inn: Breakfast & Brunch Cookbook (1986)

Want Dessert, Think Pears

USA Pears

            I am in the mood for pears.

           When you think of comfort foods fruity desserts are not necessarily thought of but I’m interested in indulging my taste buds with something new, different and non-traditional, and pears are it.

            I rediscovered my love for pears recently since I am trying to eat more healthily but remain true to who I am, a dessert loving fool. Traditionally, when you think of fruit desserts in general strawberry, cherry, apple or banana are often used but never the pear unless you associate it with a special occasion.

            I for one am looking to enjoy a variety of fruit in unique or non-traditional ways.  Pears are one of the 20 most popular fruits recognized by the Fruit and Drug Administration (FDA). The pear is an excellent source of fiber and a good source of vitamin C for only 100 calories per serving, though when you use it in a dessert the calories are elevated. But the fabulous fruit is sodium free, fat free and cholesterol free.  Over 3,000 varieties of pears are grown around the world with a handful of heirloom varieties grown known as the Northwest pears grown under the USA Pears brand in the United States.

In fact, when cooking or baking, pears can be at their finest when slightly firm, notes Hedy Goldsmith, acclaimed pastry chef at Michael’s Genuine Food and Drink in Miami. “I love eating a sweet, ripe pear out-of-hand,” she says, “but when it comes to baking, I often reach for a slightly firmer pear. The pear’s sweetness and juiciness will naturally heighten as it cooks.”

As I said in the beginning I am looking for simple but unique fruity desserts. Pears are traditionally poached or baked but I am hoping to experiment and come up with something new and different. In the meantime to acquaint myself with the fruit again and some interesting desserts and first up I found a pear with chocolate (see below) dessert in the Fresh Garden Market Cookbook by Carol E. Schneider. Talk about yummy.

Who thought eating ‘healthy’ would be so much fun. Enjoy!

Pears Au Chocolat

Pears in Chocolate

Ingredients

8 slightly under ripe pears with stems intact

3 cups of red wine

2 cinnamon sticks

8 whole cloves

1-cup sugar

piece of lemon peel

6 ounces semi-sweet chocolate

4 tablespoons (1/2) sweet butter or margarine

fresh or crystallized mint, or firm green leaves for garnish

Directions

Peel pears, leaving stems intact, and drop each one as peeled into cold water containing a little lemon juice to prevent discoloring.

In large enamel saucepan, heat wine, cinnamon sticks, cloves, sugar and lemon peel until sugar dissolves. Add pears and simmer, partially covered, until tender when pierced with a knife, about 30 to 40 minutes. Cool in syrup and chill overnight.

Melt chocolate and butter in a double boiler and stir until mixture is smooth.

Remove pears from a syrup and dry gently with a paper towel. Trim bottoms if necessary to help them stand upright.

Dip pears in chocolate mixture and coat evenly (use a spoon if necessary).

Lift pears to drain excess chocolate and place standing on serving dish.

Garnish with mint or leaves.

                                                                        Fresh: Green Market Cookbook (1989)

Cheesecake Love

     I have been in search of the perfect romantic dessert. Valentines Day is just around the corner and I wanted to find a dessert that not only entices a couple’s sweet tooth but create an erotic moment. Now traditionally couples romance each other with hearts, flowers, chocolate, strawberries and champaign but I wanted something familiar but different.

    Then I realized that the perfect couple dessert is Cheesecake. We all love cheesecake. It is a thick and creamy dessert that can incorporate all of the traditional romantic taste and be sensual at the same time. Even though a basic cheesecake recipe is made up cream cheese, sugar, eggs, milk and butter you can add your favorite ingredients to change its texture, its thickness, and its sweetness.

   There are a plethora ways of fixing cheesecake and whether you choose the bake or no-bake method find a recipe that allows you to express your feelings, engage your sweet tooth and becomes a great tipping point for a romantic evening.

   For my romantic evening I chose to make a White Chocolate New York Cheesecake in which I combined two recipes from the folks at Kraft with Philadelphia Cream Cheese. I chose to do this because it incorporates a little traditional romance but with a twist.

    Happy Valentines Day everyone!

            White Chocolate New York Cheesecake

            Ingredients

            1 cup crushed Honey Maid Honey Grahams Crackers

            3 Tbsp. Sugar

            3 Tbsp. Butter or margarine, melted

            1 Tbsp. Vanilla

            1 cup Sour Cream

            1-cup all-purpose flour

            5 pkg. (8 oz. Each) Philadelphia Cream Cheese, softened

            2 pkg. (6 squares each) Baker’s Premium White Baking Chocolate

            4 eggs

            1 can (21 oz) cherry pie filling

            Directions

            Preheat oven to 325° F. Mix crumbs, 3 Tbsp. Sugar an butter; press firmly onto bottom of 13 x 9-inch baking pan. Bake 10 minutes.

            Beat cream cheese, 1-cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add the melted chocolate. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

            Bake 55 minutes to 1 hour or until center is almost set. Cool complete. Refrigerate at least 4 hours or overnight. Top with pie filling before serving. Store leftover cheesecake in refrigerator.

                                                                                Kraft Philadelphia (2008)

A Custard Kind of Love

Creme Brulee

      A few days ago I was organizing my planner and I realized that Valentines Day is just three weeks away. For many women this is a special day to be shown by their special love how much they care with flowers, chocolate or a special novelty “item.”

    But for others who don’t have a special someone I was wondering what dessert would be best to fix to show themselves a special kind of love while giving their taste buds a wonderful gift. Then it came to me one of my favorite desserts – Crème Brulee.

   Crème Brulee is awesome. It’s custard with a sugary topping and it melts in your mouth and it’s something you can enjoy whether you want to share it or not. I enjoy this dessert because I enjoy how it melts in your mouth and its one of those pleasurable dessert that has a “sinful” amount of calories but well worth the eating.
    Now Crème Brulee is a very rich dessert created with egg yolks, whipping cream, sugar, vanilla and some recipes call for brown sugar or add white or dark chocolate. However you like to make it is an enjoyable desserts that is fun and sensual.
   Remember, everyone is special and you don’t need a special day to celebrate you, but it’s fun to celebrate Valentines Day even when it’s just you. Enjoy!

            Crème Brulee

            Ingredients

            6 Egg Yolks

            1/3-cup Sugar

            21/2-tablespoon Vanilla Extract

            ½-cup Dark Brown Sugar

            Directions

            Beat Eggs and sugar at medium speed with an electric mixer until blended. Set aside.

            Bring whipping cream to a boil in a medium saucepan over medium-high heat. Gradually add to egg mixture, beating at a low speed until blended; stir in vanilla. Pour into 8 (5- x 1-inch) round baking dishes. Place baking dishes in a 15- x10-inch pan. Add hot water to depth of ½ inch.

            Bake at 275 degrees for 45 to 50 minutes or until almost set. Remove custard cups from pan, and cool on a wire rack. Cover and chill at least 8 hours.

            Sprinkle each custard with 1 tablespoon of brown sugar and place in a pan.

            Broil 51/2 inches from heat (with electric oven door partially open) until sugar melts (about 2 to 3 minutes). Let stand 5 minutes to allow sugar to harden. Garnish, if desired with strawberries or fresh mint or your favorite garnish for desserts.

Yield: 8 servings

                                                                        Coastal Living (March-April 1999)

Wedding Season!

It's wedding season and we're glad about it!  While planning your grande occasion, I suggest you think mini.  There are no rules here when mixing a little tradition (wedding cake) in addition to a dessert table.  Guests are always excited to see dessert tables that have a variety of bite size sweet treats with that gleam in their eye.  One they don't feel guilty eating little desserts and two it gives them variety.  What makes our selection so great is that we not only offer whats on our menu, but we can customize just about any dessert into a mini creation.  We also work with your budget to create the most spectacular, eye popping table imaginable.  One suggestion we are posting is a mini pie bar.  If you're a lover of pie then you know there are many pies that can be offered to your guests.  So think outside the box and if you need help with creativity give us a call and I know for sure we can put something wonderful together that represents you!  Turning visions into reality is what we're all about at Sweet Petit Desserts!