Délice Bistro

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The first time I visited Délice Bistro was on a walking food tour of Tempe. It’s a European-style pâtisserie (a type of French or Belgian bakery that specializes in pastries and sweets) that makes their pastries and entrees from scratch. They are located off historic Tempe’s Mill Ave near ASU campus. In addition to their wonderful parties, they serve European sandwiches, soups and salads (made fresh daily). When I came here last, I had a nutella crêpe with some coffee. They also have a variety of breakfast entrees that include omelets, croissant french toasts and eggs benedicts. But you can’t come here without trying one of their delightful desserts or hand-dipped Bouchée chocolates. Today I had a carrot cake with some coffee from Peixoto. It was delicious and made for a nice late afternoon snack.

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Carrot Cake

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Nutella Crêpe & Macaron

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Delice Bistro Menu, Reviews, Photos, Location and Info - Zomato

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Cranberry Cheesecake Squares

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INGREDIENTS
2 cups (5 to 6 ounces) crushed chocolate graham crackers
4 tablespoons unsalted butter, melted
1 cup plus 2 tablespoons sugar
2 packages (1 pound total) cream cheese, at room temperature
2 teaspoons orange or lemon juice
2 teaspoons pure vanilla extract
2 cups heavy cream
2 cups (about 8 ounces) fresh or frozen cranberries
1 teaspoon finely grated fresh orange or lemon peel

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DIRECTIONS
Line a 9-inch square baking dish with a 14-inch-long piece of foil or parchment paper and grease the foil. In a medium bowl, mix the graham cracker crumbs with the melted butter and 2 tablespoons sugar. Press the crumb mixture into the bottom of the baking dish. Freeze for 10 minutes.
Meanwhile, using an electric mixer, beat the cream cheese, 1/3 cup sugar, the orange juice and vanilla at medium speed until smooth, 2 to 3 minutes. Add the heavy cream and mix at low speed until blended, then beat at medium-high speed until thick and fluffy, 1 to 2 minutes. Spoon the cream cheese mixture on top of the crumbs. Refrigerate for 1 hour.
In a saucepan, bring 1/2 cup water, the remaining 2/3 cup sugar and the cranberries to a boil over medium-high heat, stirring once or twice. Lower the heat and simmer until the cranberries begin to pop, 2 to 3 minutes. Remove from the heat, transfer to a small bowl and stir in the orange peel. Refrigerate while the cheesecake is chilling.
Holding the ends of the foil, pull the cheesecake out of the pan. Cut into 9 squares. Spoon the cranberry sauce onto the cheesecake.

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Blackberry Fool

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* – from Food Network

Ingredients
2 pints blackberries (hold 6 blackberries back for topping)
1/4 cup granulated sugar
3 tablespoons blackberry liqueur
2 cups (1 pint) heavy cream
1/4 cup powdered sugar
6 ladyfingers
6 sprigs fresh mint, to decorate

Directions
Add the blackberries to a bowl, sprinkle over the granulated sugar and blackberry liqueur and let steep 10 minutes.

Meanwhile, add the cream and powdered sugar to the bowl of a mixer and whip to soft peaks. Mash the blackberries with a fork, and then fold them into the cream.

Spoon the fool into individual glasses. Crush some ladyfingers on top. Top each with a sprig of mint and a whole blackberry!

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Creamy Blueberry Pie

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Creamy Blueberry Pie

* – from Bunny’s Warm Oven & Allrecipes

Ingredients

3 cups blueberries, fresh or frozen ( if frozen thaw and drain well)
1( 9) inch deep dish pie crust (or a regular 9 inch crust)

For Custard.
1 cup white sugar
1/3 cup all purpose flour
1/8 tsp salt
2 eggs, beaten
2/3 cup sour cream

For Streusel topping
1/4 cup white sugar
1/4 brown sugar
1/2 cup all purpose flour
1/4 cup butter

Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.

Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.
In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.
Cover the pie with foil for the first 20 minutes of baking to keep the crust from browning to much.

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After Holiday Sales

DSC04603 I love after holiday shopping because everything is discounted. I usually buy wrapping paper and Christmas cards for next year the day after Christmas because they are half off. For Halloween, I bought some candy and these creepy cookies and cake pops. The cookies came out great, the cake pops not-so-great. I’m sticking with cooking. DSC04605 IMG_1219

A Slice of Heaven

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I love my friend Brittany. She is my amazing God-fearing sister in Christ and a foodie. That girl posts some of the most amazing pictures of vegetarian food. I just had to take her to Liberty. I went for the evening special – the Red Wine Marinara Gnocchi. She did the Thai salad. But tonight wasn’t about the food, it was about that big fat piece of Red Velvet cake sitting in the window. I was all about the dessert tonight. Fun night out!IMG_1155 IMG_1156 IMG_1157

Liberty Market on Urbanspoon

Trifle

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From wikipedia – A Trifle is a dessert dish made from thick (or often solidified) custard, fruit, sponge cake, fruit juice or jelly, and whipped cream. These ingredients are usually arranged in layers.

I made this Pumpkin Peach and Apple Trifle – it was my first trifle. I got this huge bowl as a gift last summer and have been wanting to use it for some time. I had fun putting this together and it was a huge hit at my Halloween Harvest party I went to.

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