Strawberries,Black Pepper and Prosecco Adult Dessert

This is a easy elegant dessert with  gourmet favors,  many ways to present or serve this recipe.

 For The Topping:
3/4 cup cold mascarpone cheese
1/3 cup cold heavy cream
2 tlbs. sugar
1/4 cup cold prosecco


For The strawberries:
2 pounds fresh strawberries, hulled and quartered
1 teaspoon freshly ground black pepper
1/2 cup balsamic vinegar
2 tablespoons sugar


 Combine berries, pepper and  2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.

Combine mascarpone, Heavry  cream, vanilla,  2 tablespoons sugar and prosecco in medium bowl; beat with mixer on medium speed  until soft peaks form. do not over beat or cream will become gainy. 
 Divide berries and syrup among 6 goblets. Top with mascarpone mixture.

No bake, Pumpkin pie

This recipe came from last months woman's world. it's was easy to make and look's very impressive. i made the mistake the first time and use pumpkin  instead of  ready made pumpkin pie filling, 

it came out a little bland .so if you try this recipe be sure to use pumpkin pie filling. it then came out  very good and     

could also be easily   turned  into a low cal desert ,by using  low fat whipped cream and cream cheese , my guest were really in awe and the kids loved it. i still  prefer pumpkin pie, but this was lighter and less filling it 's    also really fun to serve to guest. 

INGREDIENTS: 
2 cups of heavy cream
1 tsp vanilla
8 oz cream cheese ( room temperature)
1 cup pumpkin pie filling (not plain pumpkin puree)
3 tbs powered sugar ( confectioners' sugar)
1 1/2 cups crushed gingersnaps (about 27 cookies)

DIRECTIONS:
Prep your filling: Beat 2 cups heavy cream and 1 tsp vanilla extract until soft peaks form.Chill,in large bowl, Beat 8 oz of cream cheese ( room temp.) and 1 cup of the canned pumpkin filling until smooth. Beat in 3 tbs of confectioners' sugar. taste and  add more sugar, if desired.   fold half of whipped cream into pumpkin mixture,
START LAYERING: crush enough gingersnaps to equal 1 1/2 cups crumbs.. in 6 (8-10 oz) glasses, layer cookies with pumpkin mixture and whipped cream three times ending with whipped cream.garnish with white chocolate chunks. Refrigerate until ready to sever. severs 6

Prep your filling: Beat 2 cups heavy cream  

and 1 tsp vanilla extract 

\

Beat until soft peaks form.Chill,in large bowl, 

,in large bowl, Beat 8 oz of cream cheese ( room temp.) and 1 cup of the canned pumpkin filling until smooth.   

Beat in 3 tbs of confectioners' sugar. taste and  add more sugar, if desired. 

fold half of whipped cream into pumpkin mixture,

START LAYERING: crush enough gingersnaps to equal 1 1/2 cups crumbs.. in 6 (8-10 oz) glasses, layer cookies with pumpkin mixture and whipped cream three times ending with whipped cream.garnish with white chocolate chunks. Refrigerate until ready to sever. severs 6

Indulge!

TIP: Always select a deep bowl for whipping cream. Before beating the cream chill both the bowl and the beaters about 30 minutes.

Black Raspberry-Brie Bites

Black Raspberry-Brie Bites
2 sheets puff pastry, thawed and rolled to 1/8-inch thick
1/2 cup raspberry or black raspberry preserves
32 frozen raspberries or black raspberries, thawed and drained
Wedge brie cheese, cut into 32 bite-size squares
sugar

Preheat oven to 400 degrees.

Working with one pastry sheet at a time, slice into 16 squares. I start by slicing into four equal quarters, then slice each of those into four quarters to make each square the same size.

In the center of each square, place 1 piece of brie, 1 raspberry and a dallop of jam.

to make turnovers:

Wet your fingers, and run them along two connecting edges of one of the squares.

Fold the far corner onto the near corner, and using two fingers, press the edges together to form a triangle. You may have to really press to make the dough stick to itself, and wetting the dough should help.

to make bundles:

Wet your fingers, and run them along all four edges of a square.

Bring the four corners together, pinch at the center, and pinch along the edges to seal.

When all turnovers/bundles are created, place them 1/2-inch apart on baking sheets. Bake for 15-18 minutes, or until golden. let cool 5 minutes, then serve warm.