Facebook

Tumblr

Twitter @AHOFtweet

Dessert Recipes, page 2

My Best Brownies 

My favorite recipe; easy and quick. These brownies are delightfully chewy when slightly under-baked or more cake-like when baked longer. either way, the flavor is superb. Frost with chocolate Icing if desired, though these are perfect all by themselves.

Makes one 9 x 13-inch pan

4 ounces unsweetened chocolate
2/3 cup unsalted butter
2 cups sugar
4 eggs
1 teaspoon vanilla
1¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped nuts, if desired

Preheat oven top 350 degrees. Melt the butter with the chocolate in a large saucepan over medium heat. Once the chocolate has melted, remove from heat immediately.  Stir in the sugar until well combined, then add in the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift or whisk together the flour, baking powder and salt, then add to the chocolate mixture until barely combined. Add in the nuts if desired, and combine. Pour into a greased 9 x 13-inch pan and bake for about 30 minutes, or until the brownies begin to pull away from the sides of the pan. Cool completely before frosting with your favorite chocolate frosting.

NOTES: If you like other flavors added to the brownies, grated orange rind and orange extract may be added with the vanilla. Another great combination is mint. A small amount of mint extract could be added with the vanilla.


My Best Brownies
My Best Brownies
Dessert Recipes, page 1 2 3
Return to main
Desserts page
Return to
Welcome page
Visit: A Harmony of Flavors Marketplace




Subscribe to my Newsletter


Pomegranate Mousse 

Both this recipe and the Chocolate Mocha Mousse below involve no cooking. This is due to the whipped cream base with gelatin to stabilize the mixture. Both are extremely simple to make. This one is flavored with pomegranate juice concentrate. If your concentrate does not have a pretty red color, add in some red food coloring to bring up the tint.

Serves 6 to 8

2 teaspoons unflavored gelatin
2 tablespoons cold water
2 tablespoons boiling water
3 tablespoons pomegranate juice concentrate
1½ cups whipping cream
1½ teaspoons vanilla or lesser amount of other flavor of choice
¾ cup sugar

In a small bowl combine the gelatin with the cold water and allow to stand for a few minutes. Add the boiling water to the gelatin and stir to dissolve. Add the pomegranate concentrate.

In a larger bowl, place the sugar and the whipping cream and beat until the cream holds stiff peaks. Add in the gelatin mixture and continue beating until combined and fairly set. If the color is not pink enough, add in some food coloring and combine. Spoon into pretty glasses. Top with whipped cream if desired. Garnish with mint sprigs.

Chocolate Pomegranate Tarts with Chocolate Nut Crust 

Makes two (8 or 9-inch) tarts

Make Chocolate Nut Crust. Divide into two portions and press into two tart pans with removable rims and bake at 375 for about 13 minutes. Remove from oven and allow to cool. Make the Chocolate Mousse below, eliminating the Espresso powder. Divide between the two tart pans. Make the Pomegranate Mousse and poiur over the top on the chocolate mousse in the two pans. Allow to set for at least a couple of hours before removing the rins and slicing the tart.

Chocolate Pomegranate Mini Tarts with Chocolate Nut Crust 

Makes about 24, made in mini cheesecake pans with removable bottoms

Make Chocolate Nut Crust. Use about 1 tablespoon of the crust mixture in the bottom of each cheesecake mold cup. Press down well. Bake in preheated 375 degree oven for about 10 minutes. Remove from oven and allow to cool in place. Make the Chocolate Mousse and the Pomegranate Mousse. Using a  piping bag or a zip-top bag with a corner cut out, pipe first the chocolate mousse into eachg cup, filling about half way. Repeat with the pomegranate mousse, filling to top. Allow these to chill, refrigerated for at least 2 hours before removing from molds. Garnish with whipped cream and mint leaves. If pomegranates are available, garnish with a few arils, also.



Pomegranate Mousse
Pomegranate Mousse, with Pomegranate Arils

Chocolate Pomegranate Mini Tarts
Chocolate Pomegranate Mini Tarts with Chocolate Nut Crust

Chocolate Pomegranate Mini Parfaits
Chocolate Pomegranate Mini Parfaits, in shot glasses.
The Chocolate Nut Crust is used as "crumbs".

Chocolate Pomegranate Mini Parfaits 

Makes about 24, depending on size of glass

Make the Chocolate Nut Crust but do not bake. Spoon teaspoons of the crumbs into the bottom of pretty shot glasses, or other small glass. Spoon or pipe in Chocolate Mousse. Sprinkle on more Chocolate Nut Crumbs. Spoon or pipe in Pomegranate Mousse. Top with whipped cream, Pomegranate Arils and a mint sprig.

NOTES: These may be made in regular sized parfait glasses if desired, and will make about 12 servings.


Dessert Recipes, page 1 2 3
Return to
Desserts page
Return to
Welcome page
Visit: A Harmony of Flavors Marketplace


 



Subscribe to my Newsletter

Chocolate Mocha Mousse 

Easily made in 15 minutes and ready to serve immediately. No cooking involved to make this creamy smooth and delightful mousse. Omit the espresso powder for Chocolate Mousse .

Serves 6

1½ teaspoons unflavored gelatin
1½ tablespoons cold water
1 teaspoon instant espresso powder, optional
3 tablespoons boiling water
¾ cup sugar
2/3 cup unsweetened cocoa powder
1½ cup whipping cream
1½ teaspoons vanilla extract


Chocolate Mocha Mousse
Chocolate Mocha Mousse
In a small bowl sprinkle gelatin over cold water. Stir; set aside a few minutes to soften. Add the instant espresso powder. Add boiling water and stir till gelatin is completely dissolved and espresso is well mixed in.

In a medium sized bowl, combine the sugar and cocoa.  Add cream and vanilla.  Using a rotary beater or an electric mixer, beat just until mixture holds stiff peaks. Add gelatin mixture and continue to beat until well blended. Spoon into six pretty glasses. This sets up immediately. Refrigerate until ready to serve; refrigerate any unused portions.

If you have used a pint of whipping cream, you will have a half cup left over. With clean beaters and bowl, beat the leftover whipped cream with 1 tablespoon confectioners' sugar and use for topping. 

NOTES: 
Garnish with a chocolate leaf or three raspberries, and a mint sprig for decoration. Chocolate shavings or a dusting of cocoa powder also look beautiful.


Dessert Recipes page: 1 2 3
Return to
Desserts page
Return to
Welcome page
Visit: A Harmony of Flavors Marketplace




Subscribe to my Newsletter

Blackberry Cobbler 

I have never cared for Cobblers, as I object to the dryness of the bisquit topping.  This recipe changes all that!  Moist and delicious, this can be made with any berries, or a mixture,

Makes one 9 x 13-inch pan

1 cup unsalted butter, divided
1 cup sugar
1  cup water
1½ cups self-rising flour
1/3 cup milk
2 cups fresh or frozen blackberries
½ - 1 teaspoon ground cinnamon
2 tablespoons sugar

Preheat oven to 350 degrees.  In a saucepan, heat sugar and water until sugar is melted; set aside.  In a 9 x 13-inch baking dish, melt ½ cup of the butter; set aside.

Place flour in a mixing bowl; cut in the remaining butter until fine crumbs form.  Add milk, stirring with a fork until dough leaves the sides of the bowl. Turn out onto a floured board; knead 3 - 4 times. Roll out to an 11 x 9-inch rectangle, about ¼-inch thick. Spread berries over the dough. Sprinkle with cinnamon. Roll up, jelly-roll style. Cut into ½-inch thick slices. Carefully lay slices in baking dish over the butter. Pour sugar syrup around slices (it will be absorbed when baking).  Bake at 350 degrees  for 45 minutes. Sprinkle with the 2 tablespoons sugar and bake for 15 minutes more. Serve warm or cold.   Serves 6 - 8

Blackberry Cobbler 
Blackberry Cobbler

Dessert Recipes page: 1 2 3
Return to
Desserts page
Return to
Welcome page
Visit: A Harmony of Flavors Marketplace



Subscribe to my Newsletter

New York Polish Cheese Coffeecake 

A most excellent showpiece of a dessert. Easy to make, it can be served at any time, but it is one that will impress guests - they never need know how simple it was to create!

Serves 12

1 package dry yeast
¼ cup evaporated milk, warm
1 tablespoon sugar
2½ cups flour
½ teaspoon salt
1 cup unsalted butter, softened
4 egg yolks, lightly beaten
1 pound cream cheese, softened
1 egg, separated
1 teaspoon vanilla
½ cup chopped walnuts, or pecans
confectioner's sugar

Dissolve yeast in evaporated milk; add the tablespoon of sugar. Set aside. Combine flour and salt in a bowl. Cut in butter till crumbly. Add egg yolks and yeast mixture; mix well.  Divide dough in halves.
Roll each half to fit a 13 x 9-inch pan.  Place half in bottom of pan.

Beat cream cheese, egg yolk, 1 cup of sugar and vanilla in a bowl until light and fluffy. Spread over dough.
Place remaining half of dough over cheese mixture. Brush top with slightly beaten egg white.  Sprinkle with nuts.

Cover and let rise in a warm place till doubled in bulk, about 2 hours.  Bake at 350 degrees for 30 minutes.  Cool and sprinkle with confectioner's sugar. 

NOTES: When rolling the dough to fit the pan - for the bottom crust I always roll it larger so that it will come up the sides of the pan to meet the top crust (about 1½ - 2 -inches). This way the filling is encased, rather than touching the sides of the pan. Likewise, for the top crust, use the pan itself to trace the exact size, so the top crust fits inside exactly. Roll the dough onto the rolling pin, and then unroll it in place on top of the filling.

New York Polish Cheese Coffeecake whole
New York Polish Cheese Coffeecake:
whole dessert above;
a slice served, below

New York Polish Cheese Coffeecake

This recipe has been one of my favorites when I really want to impress. One day as I was mixing the filling, I wondered what it would be like to add white chocolate. I tried mixing 2 oz. of grated quality white chocolate with the cream cheese mixture and baked as usual - it was just heavenly.  On another occasion I tried using 4 oz. grated white chocolate. Equally good. Your choice.

I usually cut these once down the center length of the pan, and then in about 1½ - 2-inch widths across. This makes a dozen or so. Also, I cut a thin strip off each narrow end, exposing the filling, so all the served slices will have the same look. Plus - that means you get to taste it ahead of time!

Dessert Recipes page: 1 2 3
Return to
Desserts page
Return to
Welcome page
Visit: A Harmony of Flavors Marketplace 

 


Subscribe to my Newsletter

Bread Pudding 

I love bread pudding; I always have. For me it's hard to find one that is not worth eating. When we lived in Louisiana, where bread pudding is on every menu, I ate it every time and place we went, so I had lots of places to try it out!  Obviously some are better than others. This one is way up high on my list!

Makes about 6 servings

½ cup golden raisins
3 tablespoons bourbon, rum or brandy
5 eggs
¾ cup sugar
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch salt
3 cups heavy cream
8 ounces stale bread, in 1-inch pieces, with crusts
Bourbon (or Rum or Brandy) Sauce, recipe below


Bread Pudding
Bread Pudding: topped with Brandy Sauce
made with white chocolate but no raisins

In a small saucepan over medium-low heat, combine the raisins and bourbon and heat gently until the liquid is evaporated and the raisins are plump, about 7 minutes.

In a medium mixing bowl, whisk together the eggs, sugar, vanilla, spices and salt.  Stir in the cream until well blended.  Toss in the torn bread and plumped raisins and stir together.  Let the mixture set for 15 minutes, stirring occasionally, to allow the bread to soak up the liquid.  The pudding may be made ahead until this point and refrigerated for 4 hours until you are ready to bake.

Heat the oven to 350ºF.  Butter eight 6-oz. custard cups or ramekins or one larger baking dish.  Divide the bread mixture among the cups and pour any remaining custard over the top of each.  Set the cups in a baking pan and add enough water to the pan to come halfway up the sides of the cups.  This is more easily accomplished if the larger pan is placed in the oven first.  Trying to move a large pan full of boiling water is unsafe!  Bake until the puddings are browned on top and a knife inserted between the center and the edge of the pan comes out clean, about 50 minutes, or 60 for the larger casserole.

BOURBON (or Rum or Brandy) SAUCE
1½ cups heavy cream
½ cup sugar
3 tablespoons bourbon
1/8 teaspoon gound cnnamon

In a wide saucepan, combine the cream and sugar.  Dissolve the sugar over medium heat and let the mixture come slowly to a boil.  Cook, boiling gently, until the sauce is thick enough to coat the back of a spoon, (235º on a candy thermometer).  Remove from heat and stir in the bourbon and cinnamon.  Serve warm, poured over the individual puddings, or servings.

NOTES: I have found that the extra work of the hot water bath seems not to matter! I totally forgot to do it once, and it still turned out perfect!   Just watch for doneness by inserting a knife between center and edge of pan; the knife should come out clean.

If you don't like raisins - omit them.

If fat-conscious this can be made with plain milk, half & half or some of both.  Still great!

VARIATION: I have added in a cup of grated good quality white chocolate (with actual cocoa butter content) to the mixture, with heavenly results.  If you love bread pudding, and white chocolate, this is a match made in heaven.

Dessert Recipes page: 1 2 3

Return to Desserts page
Return to
Welcome page
Visit: A Harmony of Flavors Marketplace

 

Subscribe to my Newsletter

Pumpkin Tapioca Pudding 

Baking and pureeing pumpkins today, in preparation for Thanksgiving, I had exactly ½ cup of pumpkin left over.  I thought of making a pudding.  I love tapioca, so how about a pudding that tastes like pumpkin pie?

Makes 4 servings

2 cups milk (or ½ milk, ½ cream)
½ cup sugar
3 tablespoons instant tapioca
½ cup pumpkin puree
½ teaspoon ground cassia cinnamon
¼ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground allspice

In a saucepan combine the milk, sugar and tapioca and allow to stand for 5 minutes. Add in the rest of the ingredients and bring the mixture to a boil. Reduce heat and continue to cook, stirring, for about 6 minutes until tapioca is cooked and thickened.

Pumpkin Tapioca Pudding
Pumpkin Tapioca Pudding

To prevent a skin forming over the pudding, either place a piece of plastic wrap directly covering the surface of the hot pudding, or just stir the pudding every 2 to 3 minutes as it cools.  Serve with whipped cream and a sprinkle of nutmeg.

Dessert Recipes page: 1 2 3
Return to
Desserts page
Return to
Welcome page
Visit: A Harmony of Flavors Marketplace