Tag: Desserts

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Cocoa Hot Fudge Sauce

Adapted from https://chocolatechocolateandmore.com/cocoa-hot-fudge-sauce/

  • 3/4 cup sugar
  • 1/2 cup unsweetened cocoa powder, sifted if lumpy
  • 1/2 cup heavy cream, half and half or whole milk (I used half and half, perfect)
  • 1/4 cup butter (half stick)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  1. In a 2 quart saucepan, combine sugar, cocoa and milk, stirring with a whisk until completely combined and smooth.
  2. Turn heat on stove to medium and stirring occasionally, bring to a boil.
  3. Stir in butter and continue to boil until sauce thickens, about 5 minutes.
  4. Remove from heat, stir in vanilla and salt. Let cool for 5 minutes before serving over ice cream. Store in container in the refrigerator. To reheat, microwave for 30 seconds at a time until warm.
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Cheesecake (Instant Pot)

Adapted from https://rootitoot.com/recipes-and-cooking/desserts/rootitoot-cheesecake/. I use a 6″ Fat Daddio push pan in my 3 qt. IP Mini. Great with Lemon Curd (Instant Pot).

Ingredients:

Crust:
3/4 cup graham, chocolate or vanilla wafer crumbs (about 6.5 graham rectangles)
2 tsp sugar (optional; I don’t add it)
2.5 Tbsp melted butter

Filling;
2 8-oz packages cream cheese
2/3 (or lightly less) cup sugar
1/2 tsp vanilla
1/8 tsp. salt
1-2 tsp grated lemon zest (optional)
2 eggs (warm 5 minutes in a bowl of warm water)

Topping (optional, I usually don’t add this):
1 cup sour cream or plain yogurt
2 Tbsp sugar
1/2 tsp vanilla

Directions:

The recipe and cook times are for a 6” cheesecake pan. Adjusted times for other pan sizes are included below. It is not necessary to line the side of the pan with parchment paper. It buckles and mars the edge. No need to cover it with tin foil before cooking, either. This is a very simple recipe.

CRUST:

Line the bottom of a 6″ push pan with parchment. Pulse graham crackers in food processor. Mix in sugar and melted butter. Gently press it in the bottom of the pan and up the sides a bit if you like. Put it in the freezer for about 45 minutes while you mix the filling.

FILLING:

Place the cream cheese in a glass mixing bowl. Microwave in 15-second intervals, stirring after each time, until soft and very smooth. Using a whisk, mix all ingredients except the eggs until completely smooth. Mix the eggs lightly with a fork. Add the eggs and whisk until just incorporated. Overbeating with the eggs in the batter is the main cause of cracking on the surface of a cheesecake. It isn’t a big deal and the top of the cheesecake will be hidden with whatever topping you choose, but to avoid cracks, try not to over mix it.

Put 1 cup water into the Instant Pot liner. Place the cheesecake on the red silicone trivet, cover with a silicone stretchy lid, and carefully lift into the IP. It’s a tight fit in the 3 qt IP. Close the lid and set the valve to Sealing. Hit Pressure Cook (or Manual) and use the + and – buttons to get to 32 minutes for a 6-inch pan. (See other sizes and times below).

When it beeps that it’s done, leave it for a 15-minute natural release. Then flip the valve to Venting for a quick release. When the pin drops, take out the cheesecake.

It may appear “jiggly.” That’s good. It will firm up as it chills. It may have some condensation on the surface. If so, gently blot it with a paper towel. Cool on the counter for an hour. It will settle down and flatten out.

TOPPING (optional):

Whisk the sour cream or yogurt, sugar and vanilla. Spread over the cheesecake. Cover the cheesecake and refrigerate it in the pan overnight. (This is important!)

To serve, run a paring knife around the edge to release it from the side of the pan. If using a push pan, set it on a peanut butter jar or a can of tomatoes and pull the ring straight down. Voila. Perfect cheesecake.

It’s great the way it is, but it’s delicious topped with something: lemon curd, sliced mangoes, berries, etc.

PAN SIZE AND COOK TIMES:

6-inch pan — 29 minutes (31 for dense texture)
7-inch pan — 26 minutes (28 for dense texture)
8-inch pan — 24 minutes (26 for dense texture)
4-inch pans or Individual ramekins or mason jars — 12 minutes

For 1 1/2 times the recipe:

7–inch pan — 29 minutes (32 for a dense texture)
8-inch pan — 27 minutes (30 for a dense texture)

For two times the recipe:

8-inch pan — 33 minutes (35 for a dense texture)

Variations:
Drunken Cheesecake
Add up to 2 tablespoons of any liquor or liqueur to the basic cheesecake recipe without adjusting the other ingredients. If adding 2-4 tablespoons, add an extra egg yolk.

Key Lime Cheesecake
Add 1/4 cup key lime juice, 2 tsp lime zest, 3 additional Tbsp sugar, and one egg yolk to the basic batter. Add 1 minute to the cooking time. Everything else is the same. When it is chilled, decorate with whipped cream and lime zest or toasted coconut.

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Lemon Curd (Instant Pot)

Ingredients:

  • 1/3 cup melted butter (75.6g or 2.7oz)
  • 2/3 cup sugar
  • 2 large eggs
  • 2 large egg yolks
  • Small pinch of salt
  • 2 tsp grated lemon zest
  • 2/3 cup fresh-squeezed lemon juice

Directions:
Add all ingredients in order into a blender container. Blend until combined. (Alternative: Use a whisk to mix all ingredients in a medium bowl.) Pour into a heat-safe glass bowl. I use a Pyrex 4 c. food storage container. Don’t use a metal container.

Add 1 c. water to Instant Pot liner (3 qt.). Place Pyrex with ingredients on the silicone trivet and use the sling to carefully set the trivet in the liner. Cover Pyrex with parchment.

Close the lid and set the valve to Sealing. Press Pressure Cook and set time for 10 minutes. At the end of the cooking time, do a natural release for 10 minutes, and then release the rest of the pressure.

Remove lemon curd from the pot and carefully blot up any condensation that may have formed. The curd may appear to be “split” – no problem. Whisk vigorously until smooth. At this point, you can strain the curd to remove any egg bits or lemon zest; totally optional. Let cool on the counter for 30 minutes, and then whisk again. Cover and refrigerate. Can be frozen; I freeze in half-pint mason jars.

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Almond Bundt Cake

*** Note to LD: Do not make this again until you get a different bundt pan.

A longtime favorite from the can of Solo Almond Filling.

Cake

  • 1 c. butter, softened
  • 1 c. sugar
  • 3 eggs
  • 1 can Solo Almond Cake and Pastry Filling
  • 2 1⁄4 c. all-purpose flour
  • 2 tsp. baking powder
  • 1⁄2 tsp. salt
  • 1⁄4 c. milk

Preheat oven to 350° F. Grease and flour 10-inch tube pan or 12-cup Bundt pan.

Cream butter and granulated sugar in large bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond filling until blended. Stir flour, baking powder, and salt until mixed. Add to almond mixture alternately with milk, beginning and ending with dry ingredients. Beat until blended. Spread batter evenly in prepared pan.

Bake 50 to 55 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.

Almond Glaze Topping

  • 1 c. confectioners sugar
  • 1⁄4 tsp. almond extract
  • 2 TBS. light cream

To make glaze, combine ingredients in small bowl, and stir until blended and smooth. Spoon or drizzle over top of cake. Let stand until glaze is set. Optional: top with fresh fruit and whipped cream.

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Happy Wife, Happy Life Chocolate Cake

A most excellent chocolate cake, simple and straightforward to make. I made it exactly as written and the only thing I changed was to add a pinch of salt to the frosting ingredients. From Small Victories: Recipes, Advice and Hundreds of Ideas for Home-Cooking Triumphs, by Julia Turshen. Comments in the recipe are Turshen’s. Makes one two-layer 8-inch cake.

http://www.jsonline.com/story/life/food/recipes/2016/09/13/happy-wife-happy-life-chocolate-cake/90122810/

Cake:

  • 1¼ cups flour
  • 1 cup sugar
  • ¾ cup (72 grams)Dutch-process cocoa powder (such as Guittard or Droste), sifted if lumpy
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter, melted and cooled
  • 2 eggs, lightly beaten
  • 1 cup strong black coffee, at room temperature
  • 1 cup buttermilk or plain yogurt
  • 1 teaspoon vanilla extract

Frosting:

  • ¾ cup semisweet chocolate chips or roughly chopped semisweet chocolate (131 grams)
  • ¾ cup sour cream, at room temperature
  • 1 tablespoon maple syrup
  • Pinch of salt

Filling:

  • ½ cup raspberry jam, stirred until smooth (seeded or seedless, whatever your preference)

Make cake: Preheat your oven to 350 degrees. Use your hands to butter the bottom and sides of two 8-inch cake pans, then line bottom of each with a circle of parchment paper. For good measure, butter the parchment paper.

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add melted butter, eggs, coffee, buttermilk, and vanilla and whisk until batter is smooth. Divide batter evenly among prepared cake pans.

Bake in preheated oven until cakes are firm to the touch and a toothpick inserted into center comes out clean, about 30 minutes. Transfer cakes, still in their pans, to a wire rack and let them cool completely. Once cool, use a dinner knife to loosen edges of cakes from pans and invert them onto a work surface (you might need to give the pan a little whack). Peel off and discard parchment.

Make frosting: Meanwhile, bring a small pot of water to a boil and then lower heat to a simmer. Put chocolate chips in a large stainless-steel or heatproof glass bowl and set it over the pot (the water should not touch the bowl — if it does, simply pour some out). Stir until chocolate is melted. (Alternatively, you can melt chocolate in a microwave in 15-second increments, stirring between increments.) Remove from heat and whisk in sour cream, maple syrup, and salt. Frosting should be smooth and quite silky. Refrigerate frosting until the cakes have cooled. It will thicken as it cools (a good thing).

Once the cakes are cool, put one on a serving platter upside down so that the flat side is facing up. Spread jam over the top. (It will be pretty thick, but will meld with the cake as it sets.) Put second cake on top of the jam-slathered cake, again flat-side up. (If jam makes the layers slip and slide a bit, use a couple of skewers to hold layers together while you frost sides and then remove the skewers to frost the top).

Using a small offset spatula or a dinner knife, spread frosting all over side and top of cake. There’s no need to be perfect with this; I like it kind of rustic looking. But if you’re more of a type-A person, go ahead and smooth the top and sides (and you could even stick strips of parchment paper under the bottom of the cake before frosting it to keep your serving platter clean). Whatever makes you happy.

Let the cake sit about 1 hour before serving. There’s something about letting each element get to know the others that serves this cake very well. In fact, I prefer to make it the day before and refrigerate it overnight, and serve it cold. Either way, slice and serve with some fresh raspberries alongside, if you’d like.

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Blood orange, almond, and ricotta cake

Adapted from Smitten Kitchen, who adapted it from The River Cafe Classic Italian Cookbook (Rose Gray). http://smittenkitchen.com/blog/2016/01/blood-orange-almond-and-ricotta-cake/. Please be sure to click on the link to see what a pretty cake this is. LD’s notes in italics. Update 1/31/16: I’ve made this twice in the past three weeks. I don’t think you can overcook this cake. Second time I made it, cooked for 50 minutes in a 10″ glass pie plate (same temp as in recipe). Could have used another 5-10 minutes.

Ingredients

1/2 cup brown sugar
1 tablespoon water
3 large eggs, separated
2/3 cup (135 grams) granulated sugar
2 blood oranges, or another orange of your choice
1/2 cup (4 ounces or 115 grams) unsalted butter, softened
1/2 teaspoon fine sea salt
2/3 cup (165 grams, approx 6 oz.) ricotta
1/3 cup (45 grams) cornmeal
1 cup (135 grams) firm-packed almond flour or meal
1/4 cup apple, quince or apricot jam (optional, for glossy finish)

Heat oven to 300 degrees F. Butter a 9-inch round cake pan and line the bottom with a round of parchment paper. Note to LD: The 10″ glass pie plate at same temperature works well. Don’t even try the 9″ deep-dish pie plate – shallower is better.

Stir brown sugar and water together so they form a thick slurry. Pour into prepared cake pan and spread thin. Set aside.

Whip egg whites in a medium bowl with an electric mixer until they hold thick peaks. Set aside.

Place sugar in a large mixing bowl. Finely zest both oranges over it. Cut both oranges in half. Cut two of the halves into paper-thin slices and then cut the slices in half again. (Original recipe called for just half an orange cut into slices, but I prefer more slices arranged closer together.) Arrange slices over brown sugar base in cake pan. Juice other orange and add lemon juice to make 1/3 cup juice; set juice aside.

Add butter to sugar mixture and beat with an electric mixer (you can use same beaters you just did for egg whites) until light and fluffy. Add egg yolks, one at a time, and beat to combine. Add juice and ricotta; mix until smooth (mixture will look slightly curdled). Sprinkle salt over batter, then add almond flour and cornmeal and mix until just combined. Gently fold in egg whites.

Scoop batter in large dollops over prepared cake pan base. Gently spread batter flat, trying not to disturb orange slices underneath. Bake in heated oven for 35 to 40 (mine took at least 50) minutes, until a toothpick inserted into the center comes out clean and then (my preference) for 5 more minutes. The final cake is so moist, almost damp, I found the extra baking time beneficial. (Yes, definitely.)

Cool cake in pan on rack for 5 minutes, and then run a knife around the side and invert onto a cake plate. If any orange slices don’t come out easily, just gently arrange them on the top of the cake. If desired, heat jam until loose and brush over cake top for a glossier finish. (I didn’t have any jam, so I brushed the top with Myer’s rum.) Let cool and cut into slices. This would be delicious served with an extra dollop of ricotta, creme fraiche or barely sweetened whipped cream. The cake keeps at room temperature, but we prefer it from the fridge.

 

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Golden Syrup

Substitute for corn syrup. Read about golden syrup here. I based my recipe on this: http://joepastry.com/2013/chinese-golden-syrup/. I’m planning to use golden syrup in this recipe for pecan pie.

Combine in a stainless steel saucepan

  • 1/2 c. sugar
  • 1/4 c. water

Bring to boil over medium-high heat and cook until the syrup is deep amber in color, about 5 minutes. Keep a close eye on it and do not let it get too dark or it will taste burnt. Remove from heat and stir in

  • 1 c. boiling water and then
  • 1 c. sugar and then
  • 1 T. lemon juice (I used a little less – 1/2 a small lemon – and it was just right)
  • Pinch salt

Cook until it reaches 235 degrees F, about 10-20 minutes, I think. Remove from heat and pour through fine-mesh strainer into a glass storage container. Cool, cover, and store in fridge.

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No-Bake Cherry Crisp

Adapted by LKD from Cook’s Country recipe | June/July 2014. This turned our really well – very tasty and hard to tell from a traditional oven-baked crisp. I think this could be easily made on the boat stove. If there’s time, make the topping at home the day before and store in covered container until ready to use in Step 4. Top with ice cream or whipped cream (TJ’s has good aerosol whipped cream).

Serves 4

INGREDIENTS

TOPPING

  • 3/8 cup sliced almonds, divided
  • 1/3 cup all-purpose flour
  • 2 Tbs packed light brown sugar
  • 2 Tbs granulated sugar
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • Pinch of salt
  • 3 tablespoons unsalted butter, melted

FILLING

  • Scant 3 Tbs granulated sugar
  • 1 1/2 tsp cornstarch
  • 1 lb can tart pie cherries, drained, juice reserved
  • 1/4 teaspoon salt
  • 1/3 cup dried cherries
  • 1/2 teaspoon vanilla extract
  • Dribble of almond extract

INSTRUCTIONS

1. FOR THE TOPPING: Finely chop 1/8 c. of the almonds. Combine flour, brown sugar, granulated sugar, vanilla, cinnamon, salt, and chopped almonds in bowl. Stir in melted butter until mixture resembles wet sand and no dry flour remains.

2. Toast remaining 1/4 cup almonds in 10-inch nonstick skillet over medium-low heat until just beginning to brown, about 4 minutes. Add flour mixture and cook, stirring constantly, until lightly browned, 6 to 8 minutes; transfer to plate to cool. Wipe out skillet.

3. FOR THE FILLING: Combine 1 Tbs sugar with cornstarch in small bowl; set aside. Combine cherries, salt, remaining 2 Tbs sugar, and a little of the reserved cherry juice in now-empty skillet. Cover and cook over medium heat until cherries release their juice, about 7 minutes, stirring halfway through cooking. Uncover, stir in dried cherries, and simmer until cherries are very tender, about 3 minutes. Stir in vanilla and almond extract.

4. Stir in cornstarch mixture and simmer, stirring constantly, until thickened, 1 to 3 minutes. Remove skillet from heat and distribute topping evenly over filling. Return skillet to medium-low heat and cook until filling is bubbling around edges, about 3 minutes. Remove from heat; let cool for at least 30 minutes before serving.

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Pecan Pie

Adapted from The Pioneer Woman Cooks website: http://thepioneerwoman.com/cooking/2010/10/the-pie-thatll-make-you-cry/

  • 1 whole unbaked pie crust
  • 1 cup white sugar (Jack says to use a little less)
  • 3 Tablespoons brown sugar
  • ½ teaspoons salt
  • 1 cup corn syrup (use a little less)
  • ¾ teaspoons vanilla
  • ⅓ cups melted butter (salted)
  • 3 whole eggs, beaten
  • 2 cups chopped pecans

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.

Spread chopped pecans in the bottom of the unbaked pie shell.

Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

Pie should not be overly jiggly when you remove it from the oven. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!

Allow to cool for several hours or overnight.

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Pineapple Goo (AKA Escalloped Pineapple)

This is Shirley Dare’s (my dear, late mother-in-law’s) exact recipe from her mother, Alta Brown. I usually make it in an 8″x11″ pan for more exposed, crunchy surface. Shirley typically served it as a side dish at holiday meals, but it works better as a dessert, IMHO.

  • 3 to 4 c. cubed bread; let bread dry out overnight
  • 1 c. pineapple tidbits or chunks (canned)
  • 1 c. white sugar
  • 1/2 c. butter, melted (must use butter)
  • Dash salt

Combine. Put in 8″ or 9″ greased pan. Bake at 350 for 45 minutes.