Disposable income in America continues to go down as prices on necessities rise and wages do not. Therefore, more of us are now forced to find our entertainment at home. One method of home entertainment is to invite friends over for dinner and an evening of conversation, movies, television, or games.
Entertaining at home can be lots of fun, particularly if you love to cook like I do. For those who don’t have a variety of cookbooks to choose from, there are tons of software programs available on today’s market. You can even get fabulous recipes off of the Internet itself. Or, if you are creative, it can be fun to invent your own special dish. I personally love doing that. It has become a forte of my over the years.
For those who don’t feel like cooking a multiple course meal, there are lots of other options. Barbecues continue to be a favorite among Americans. There is also a new resurgence in the use of fondue; from light cheesy courses to elaborate chocolate desserts.
Desserts, on their own, are an excellent option for entertainment purposes as well. Instead of dealing with a full meal, invite friends over just for dessert and cards or whatever. Instead of spending hours in the kitchen worrying about a fancy meal, spend some time inventing a unique dessert. Here are a few ideas that might get you started:
1. Warm chocolate chip cookie sundae;
2. Hot brownie sundae;
3. Cheesecake sampler;
4. Fried ice cream; or
5. Cinnamon apple crisp.
Each of these desserts are really easy to prepare but will make your guests think you spent hours in the kitchen. The trick here is all in the dessert’s presentation. Let me give you more specifics on how to prepare each dish.
Warm Chocolate Chip Cookie Sundae
You can make this as easy or as difficult as you want. I happen to like using my own chocolate chip cookie recipe because my family members would definitely notice the difference if I didn’t. However, for those who don’t want to go to that much trouble, there is a wonderful alternative. Pillsbury makes a scrumptious frozen cookie selection, which includes a chocolate chunk peanut butter, a chocolate chip, and a plain peanut butter. Be sure, however, to use the ones marked “BIG” cookies on the package. They come in a package of 12. If, for some reason, you cannot find them, then you will have to put three or four of the smaller versions together to serve as your sundae base.
Allow the cookie dough to thaw slightly so that you can mash it out of its thick format. You want the largest cookie base possible for your sundae. Bake the cookies as indicated on the package.
While your cookies are baking, prepare your sundae plate or bowl. I generally use a large soup bowl, one with a narrow depth but large bottom base. Otherwise, I would suggest using a salad plate. Drizzle the bowl or plate with either caramel or chocolate – – or a combination of both – – syrup. This is where your cookie will rest.
Next, prepare your sundae ingredients. I typically use both caramel and chocolate syrup as well as pecans and walnuts and of course whipped cream. For a finishing touch, you can put a cherry on top if you so desire. It is possible to use other sundae syrups as well. My husband sometimes prefers strawberry syrup for his dessert. That is a matter of taste.
The type of ice cream you use is up to you. I generally buy Neapolitan because it gives my guests a choice of one, two, or all three ice cream flavors. Sometimes I simply use vanilla or chocolate chip. Be creative with your choices, as it will only add the delectability of your dessert.
While your cookie is still hot from the oven, but cooled enough to remove from the plan, place it on your prepared plate. Then add your ice cream scoop(s). Drizzle the ice cream with syrup like you did the plate itself. Put whipped cream around the ice cream on top of the cookie and spritz a bit on top of the ice cream as well. Sprinkle your nuts; add your cherry, and Voila you have a delicious restaurant quality dessert.
By giving your guests an option on the choice of ice cream used, you customize the dessert to their individual tastes, making them feel all that much more important.
Much like the other sundae, you can make this one as easy or as difficult as your desire. Personally, I think that it matters little whether the brownie is made from scratch, out of a box, or one of the new frozen varieties. For the sundae they taste equally delicious. However, you do need to make certain that for the purposes of your sundae, the brownie isn’t too thick; under 1″ preferable.
Following the same presentation setup as noted above for the chocolate chip cookie sundae except use your hot brownie as the base. Because the brownie holds heat longer than the cookie generally does, it is necessary to make certain that your ice cream is frozen fairly solid before use. Otherwise, it will melt too quickly. Also, let the brownie cool slightly before removing it from the pan. You want it still warm, but not hot.
An alternative to nuts on the brownie sundae is to use colorful sprinkles, chocolate shavings, or even berries to finish off the sundae. You can use canned, frozen, or fresh and choose cherries, strawberries, or any other variety you want. Better yet, give your guests an option to choose their favorite.
I also like to use a combination of both vanilla and chocolate whipped cream on these sundaes. It makes them more colorful and adds a touch of difference to the overall presentation. Don’t be afraid to get creative and come up with your own unique ideas.
Cheesecake Sampler
If you really want to cheat, I suggest making a trip to Wal-Mart and purchasing their cheesecake sampler. It comes with about four or five different types of cheesecake including a chocoholic version, a plain version, a marble (chocolate and vanilla) version, and one or two fruit versions. The cheesecake is appropriately yummy, about as good as what you can prepare yourself.
Otherwise, you can make your own plain cheesecake recipe and divide it into four to six different bowls, adding additional ingredients to each bowl, as you desire in order to customize the different versions. I generally like to leave one version plain. To another I add chocolate mouse, keeping the overall consistency light and fluffy. To a third one I add lightly shaved chocolate for just a hint of the flavor. To the fourth, I generally add strawberry or cherry juice, giving the cheesecake a hint of the flavor, but leaving the top open for addition of the actual berries themselves.
For these various cheesecakes, it will require you to use smaller graham cracker shells, which can be purchases in most grocery stores, pre-done. You can, of course, do the crust yourself if you choose. I sometimes use an Oreo cookie crust for my chocolate varieties and the graham cracker crust for the other varieties. Again, however, this is where you can take the dessert and make it your own by being creative in how you mix and match flavors.
Fried Ice Cream
I miss Chi Chi’s fried ice cream. I loved it! It was undoubtedly my favorite dessert of all time. So when our Chi Chi’s closed down, I went to fried ice cream withdrawal, which is not a pretty site. So I decided to figure out on my own, how to make this scrumptious dessert. It’s a lot easier than you might actually think.
The tortilla part of the dessert is really simple. You just fry the tortilla lightly in a small skillet to a light golden brown color. Once done, pull it out and immediately coat it will a cinnamon sugar mixture.
For the outside coating of the ice cream you use corn flakes, cinnamon, and sugar mixed together. In a blender or food processor, grind the corn flakes to a gritty texture (not powder as that is too fine). Add cinnamon and sugar to suit your personal taste.
As with the brownie sundae, make sure that your ice cream is fairly well frozen. Soft ice cream will not roll well in the crumb mixture.
After putting your cinnamon sugar tortilla on the plate, then drizzle the tortilla with chocolate sauce. Next add the ice cream ball into the crumb mixture and put it on top of the drizzled tortilla. Finally, add whipped cream around the ice cream ball. Drizzle everything with more chocolate and spritz a bit of whipped cream on the top and garnish with a cherry.
Cinnamon Apple Crisp
It is easy to cheat on this dessert as well. T. Marzetti’s makes an amazingly apple crisp topping so that all you have to do is add fresh or canned apples, bake, and enjoy. However, if you insist, you can make your own crisp mixture with oatmeal, sugar, and cinnamon.
With this dessert, I usually choose to use a cute little dessert bowl, ramekin, or even a parfait dish. The choice is yours, so have fun with it.
Most people, although they will deny it to your face, love desserts, especially ones with a slightly exotic feel. The above just provide a few choices. Get creative and invent your own. I guarantee that you’ll be a popular hostess with your friends.
