Tag Archives: dessert

Chocolate Mint Ganache Brownies Print

It’s St. Patrick’s Day week and whether we’re Irish or not, it’s so much fun to celebrate any and all things “Irish”! My contribution to this most green of days are these Chocolate Mint Ganache Brownies. Leave off the minty-green piping and you can serve these amazing ganache-glazed brownies any time of the year… I found this Grasshopper Brownies recipe on a favorite blog, Smitten Kitchen and adapted it using my standard maple syrup sweetener. Doing so, slightly reduces the amount of butter and egg in the recipe, which, along with the use of an unrefined sweetener, helps to make these just a wee bit more healthful. I hope your St. Patrick’s day celebrations are filled with fun, some wearin’ o’ the green, and just maybe a chocolate mint ganache brownie…or two… Sláinte!

[fruitful_ibox_row] [fruitful_ibox icon=”fa-coffee” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Ingredients”]
    For brownies:
  • 1 1/4 sticks (10 tablespoons) unsalted butter
  • 1 1/3 cup bittersweet chocolate chips (I used Guittard)
  • 1 cup maple syrup (the real stuff)
  • 2 large eggs, plus 1 egg yolk, lightly beaten
  • 1 1/4 teaspoons vanilla
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon salt
  • For chocolate mint ganache:
  • 1/2 cup half & half
  • 1 1/4 cup semi-sweet chocolate chips
  • 1 1/4 teaspoon peppermint extract
  • For mint piping, optional: (See note below)
  • 1/4 cup half & half (light cream)
  • 3/4 cup quality white chocolate chips (I used Guittard Choc-au-Lait)
  • 1/2 teaspoon peppermint extract
  • McCormick’s Color from Nature food coloring (see package on how to make the color green)
[fruitful_ibox_row] [fruitful_ibox icon=”fa-spoon” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Directions”]
Preheat oven to 350°F

    Brownie layer:
  1. Spray Baker’s Joy spray oil (or similar) on a 13 x 9-inch baking pan lined with a sheet of heavy-duty foil, leaving a 2 inch overhang on the long side.
  2. Melt butter, chocolate, and maple syrup in a 4-quart heavy saucepan over low heat, stirring until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined. Don’t over stir; it makes for tough brownies!
  3. Spread batter evenly in baking pan and bake on the middle oven rack until set and a toothpick inserted in center comes out with moist crumbs adhering, for 20 minutes. Cool completely in pan, about 1 1/2 hours.
  4. Chocolate mint ganache:
  5. Bring light cream to a simmer in a medium saucepan; remove from heat. Pour light cream over bittersweet chocolate in a bowl. Let sit for about a minute; then whisk until smooth. Stir in extract and set aside for 20 minutes to cool and thicken.
  6. Spread chocolate mint ganache evenly over the top of cooled brownies. Chill until firm, about 30 minutes. Remove brownies from pan using the foil overhang. Cut the brownies into squares using a large sharp knife. (If you’re fussy like me and want all of your brownies to have tidy, clean edges, I’d recommend wiping the knife clean after each cut).
  7. Mint piping, optional: (See note below)
  8. Bring light cream to a simmer in a small saucepan; remove from heat. Pour light cream over white chocolate in a bowl. Let sit for about a minute, then whisk until smooth. Stir in extract and set aside for 15-20 minutes until it cools and thickens enough to pipe easily.
NOTE: The piping I put on these brownies was in celebration of St. Patrick’s Day, obviously, but feel free to leave it off; they’ll still be completely scrumptious.

Adapted from: Smitten Kitchen
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Orange Poppy Seed Olive Oil Cake

Orange Poppy Seed Olive Oil Cake Print

How many times have you tried a new recipe and upon taking that first bite, knew you had a “keeper”? Well, this Orange Poppy Seed Olive Oil Cake is one of those! I know I’ll make this cake again and again; moist and full of flavor, and so easy to pull together! I found some Cara Cara navel oranges at our town’s version of Whole Foods and was keen to try them in this cake; they’re a little larger and sweeter than the regular navel oranges you find in most grocery stores. The juicy flesh is a pretty deep orange color, which doesn’t affect it’s flavor at all, but sure makes for a lovely accent in the photos; and food lover/geeky photographer that I am, I pay attention to those things…. I would love to know if you try this recipe and what you think of it. Please feel free to send your comments.

[fruitful_ibox_row] [fruitful_ibox icon=”fa-coffee” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Ingredients”]
    For the cake:
  • 1/2 cup olive oil
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 tablespoons poppy seeds
  • 3/4 cup whole milk
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon finely grated orange zest
  • 1/4 cup fresh orange juice (from Cara Cara navel oranges)
  • 3/4 cup maple sugar
  • 3 large eggs
  • For the glaze:
  • 1/2 cup maple syrup
  • 3 tablespoons fresh orange juice
  • 1/2 teaspoon orange extract
[fruitful_ibox_row] [fruitful_ibox icon=”fa-spoon” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Directions”]
Preheat oven to 350°F

    For the cake:
  1. Line a 9-inch round baking pan with parchment paper; spray with Baker’s Joy or similar.
    In a large bowl whisk the flour, baking powder, baking soda, and salt together; set aside.
  2. In another bowl, whisk together the oil, milk, melted butter, vanilla, and 1/4 cup of the orange juice; set aside.
  3. Mix the maple sugar and zest together until thoroughly combined. Mix the orange-sugar blend and eggs in a large bowl and using either a hand mixer or stand mixer with the paddle attachment; beat on medium-high, about 2-3 minutes.
  4. Reduce mixer speed and add the flour mixture and milk mixtures alternately, beginning and ending with the flour mixture. Mix well after each addition.
  5. Pour the batter into the prepared pan and bake until a cake tester or toothpick comes out clean; check at 45 minutes. Cool the cake in the pan for 25-30 minutes, then transfer to a wire cooling rack to cool completely.
  6. For the glaze:
  7. In a small saucepan, bring the maple syrup, 3 tablespoons orange juice, and orange extract to a low boil, simmering for 10-12 minutes. Remove from heat to cool and thicken. Drizzle over the cooled cake. Let cake set for about an hour before serving.
Adapted from: Baker by Nature

NOTE: If you can’t find Cara Cara oranges in your grocery store, regular navel oranges will work just fine.
[/fruitful_ibox][/fruitful_ibox_row]
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pumpkin creme brulee

Pumpkin Creme Brulee Print

Thanksgiving is nearly upon us! How did that even happen?! Maybe it’s just me, but it seems like once we get past September, the year picks up some serious momentum! If you’ve been feeling a sense of urgency about what to prepare for the dessert end of things on the Turkey Day table, I think I have a solution for you with this Pumpkin Creme Brulee. Like all creme brulees, this one is creamy-smooth with that to-die-for crackly sugar topping that creme brulee fans love, but it’s the maple pumpkin deliciousness that brings this one to a new level of yum! What’s so great about this dessert is that it really is pretty simple to prepare and you can make it ahead of time so it’s one less thing to deal with and take up precious oven time on the big day. Happy Thanksgiving, everyone!

pumpkin-cream-brulee

pumpkin-cream-brulee

[fruitful_ibox_row] [fruitful_ibox icon=”fa-coffee” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Ingredients”]
  • 8 egg yolks
  • 2 cups heavy cream
  • 1/3 vanilla bean, split
  • 1/4 cup maple syrup
  • 1/4 cup maple sugar, plus 2 tablespoons
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 cup pumpkin puree
Preheat oven to 325ºF

[fruitful_ibox_row] [fruitful_ibox icon=”fa-spoon” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Directions”]
  1. In a large bowl, mix egg yolks with a hand mixer until frothy.
  2. Heat about 6 cups of water to boiling. (This will be poured into the pan that will hold the creme-filled ramekins).
  3. Add cream to a medium pan and scrape vanilla bean seeds into the cream. Stir in maple syrup and 1/4 c. maple sugar, and turn on heat to med-high. Stir constantly, bring cream to a simmer. Remove from heat.
  4. Very slowly whisk some (a few tablespoons at a time) of the hot cream into the egg (until the mixture is lukewarm), then whisk in the remainder of the cream.
  5. Add the rest of the ingredients (except for the 2 tablespoons maple sugar) and whisk until combined. Place ramekins into a large pan (a 13 x 19 cake pan should be fine) and pour mixture into your ramekins. Carefully fill the pan half full with hot water. This will maintain a good moisture level inside the oven while the custard is baking.
  6. Bake until the custards set, 55-60 min. Test the custards for doneness by shaking them lightly; if they don’t jiggle in the middle, they’re done. Place them in the fridge for a couple of hours to chill.
  7. To brûler your custards, sprinkle 1/2 tablespoon maple sugar on the tops of each chilled custard and using a cooking torch, carefully and slowly heat the sugar until it hardens. You can also put them under a broiler but watch them very carefully so they don’t burn, turning often.
  8. Pop them back into the fridge to chill for an hour or so longer.
Serves: 4

Barely adapted from: Jenn Cuisine

NOTE: The maple sugar that you sprinkle on top of the custards will burn more easily than regular granulated sugar, so if you’d rather not take the extra time it requires to more slowly brulee the maple sugar, then go ahead and use superfine white sugar in the same quantity.
[/fruitful_ibox][/fruitful_ibox_row]

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apple dumplings with maple cinnamon sauce

Apple Dumplings with Maple Cinnamon Sauce Print

It’s apple season! Right now my house smells like an apple orchard tinged with cinnamon and it just makes me happy! A friend gave me a huge amount of apples from the crazy productive apple tree in her backyard and I’ve been busy making apple sauce, apple pie filling, and these oh-so-wonderful Apple Dumplings with Maple Cinnamon Sauce. Which aroma do you prefer wafting through your home? Freshly baked bread or apple cinnamon anything? It’s a toss up for me, but at the moment…apple cinnamon is winning the contest. You won’t be even a little bit sorry if you try these Apple Dumplings with Maple Cinnamon Sauce. Happy Fall everyone!

apple dumplings with maple cinnamon sauce

[fruitful_ibox_row] [fruitful_ibox icon=”fa-coffee” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Ingredients”]
    Sauce Ingredients
  • 1 cup maple syrup
  • 2/3 cup water
  • 1 teaspoon cinnamon
  • 2 tablespoons butter
  • Dough Ingredients
  • 2 cups unbleached white flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup cold shortening (place in freezer for an hour or so)
  • 2/3 cup cold butter, divided
  • 1/2 cup milk
  • 6 small MacIntosh or Jonathon Apples, peeled and cored
  • Maple sugar and cinnamon for sprinkling
Preheat oven to 375⁰F

[fruitful_ibox_row] [fruitful_ibox icon=”fa-spoon” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Directions”]
    For the sauce:
  1. Combine all of the sauce ingredients in a medium saucepan. Bring to a boil for a couple of minutes so it thickens slightly.
  2. For the dough:
  3. Measure the flour, baking powder and salt into a large bowl. Cut the shortening and ⅓ cup butter (save remaining butter for the center of the apples) into the flour mixture with a pastry blender (stop blending when the shortening and butter are approximately pea-sized). Add milk and stir until the dough just forms a ball. Place in the refrigerator.
  4. Peel and core the apples.
  5. Divide the dough into six equal portions and roll them out, one at a time, on a lightly floured surface.
  6. Place an apple on a dough round, fill the center with butter, sprinkle approximately 1 tablespoon maple sugar and 1/4 teaspoon cinnamon over the top.
  7. Mold the dough around the apple, sealing it well so the filling doesn’t come out when baking. Continue with the rest of the apples.
  8. Place the apples in a 13×9 inch baking pan, spacing them about an inch apart. Pour the sauce over the dumplings, then sprinkle with maple sugar. Bake for 35 minutes. Spoon the sauce in the bottom of the pan over the apple dumplings when they are removed from the oven.
NOTE: If you don’t have maple syrup and maple sugar or would prefer to use granulated sugar, you can use equal amounts in this recipe.

Adapted from: Bunny’s Warm Oven
[/fruitful_ibox][/fruitful_ibox_row]
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mixed berry cobbler

Mixed Berry Cobbler Print

Berries, any kind of berries, are gobbled at my house, so you can imagine the enthusiasm with which a juicy cobbler filled with berries is received. This mixed berry cobbler has a lemon-y scone topping that pairs perfectly with the sweet-tart berry combination. Cobblers are wonderful because they’re so easy, especially when compared to a pie. Now don’t get me wrong, I’m all about a good pie, but sometimes you just want a fruit pie with less fuss and the cobbler is the perfect solution. I hope you’ll try this mixed berry cobbler; with or without a scoop of vanilla bean ice cream, it’s divine.

mixed-berry-cobbler

[fruitful_ibox_row] [fruitful_ibox icon=”fa-coffee” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Ingredients”]
    For the berry mixture:
  • 6 cups fresh or frozen (thawed) strawberries, blackberries and blueberries
  • ⅓ cup maple sugar
  • 2 tablespoons flour
  • For the scones:
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup maple sugar
  • 1/4 teaspoon salt
  • 2 teaspoons grated lemon rind
  • 6 tablespoons cold butter, cubed
  • 1 tablespoon fresh lemon juice
  • 2/3 cup sour cream
[fruitful_ibox_row] [fruitful_ibox icon=”fa-spoon” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Directions”]
    Preheat oven to 425⁰F

    For the berry filling:
  1. In a large bowl, add the berries.
  2. Combine sugar and cornstarch in a small bowl and add to berries; gently stir to coat the berries.
  3. Pour the berry mixture into a 8×8 baking dish or 6-8 individual ramekins. Set aside.
  4. For the scone topping:
  5. Combine dry ingredients (through salt) in the bowl of a food processor. Pulse a few times until blended. Add in cubes of butter and pulse until butter looks like small pebbles in the flour mixture, about 30 seconds.
  6. In a medium mixing bowl, whisk sour cream, lemon rind, egg, and lemon juice together until thoroughly combined. Pour this mixture in a steady stream into the flour-butter mix in the processor; stop when the dough begins to come away from the sides of the processor.
  7. Crumble dough over the berry mixture. Try to cover as much of the berries as you can.
  8. Bake for 15-20 minutes or until berries are bubbling and topping is golden brown. Let cool at least 10 minutes before serving.
NOTE: You can substitute granulated sugar for the maple sugar if you prefer.
[/fruitful_ibox][/fruitful_ibox_row]
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Peach Shortcakes

Peach Shortcake Print

The sweet season of summer is so short that I’m doing my level best to get every last drop out of it; and that includes eating as many old and new favorite summertime treats as I can jam into these few brief months. And I just had to fit this Peach Shortcake recipe in before all of the wonderful, juicy peaches are past their peak and can no longer be found in the grocery stores. The original recipe comes from a Cook’s Illustrated cookbook, but I changed up the shortcakes quite a bit; they’re more of a “sturdy” scone than the usual shortcake – just a personal preference that I hope you like too. Here’s to enjoying all of summer’s delights!

Peach Shortcakes

Peach Shortcakes
[fruitful_ibox_row] [fruitful_ibox icon=”fa-coffee” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Ingredients”]

  • 2 lbs. firm, ripe peaches, peeled, pitted and sliced ¼-inch thick, divided
  • 6 tbsp. maple sugar, divided
  • 2 tbsp. peach schnapps
  • 2 cups flour
  • ¼ cup maple sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut in small cubes
  • 2/3 cup sour cream or buttermilk
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup heavy cream
  • 1 tbsp. sugar
  • ⅛ tsp. almond extract
[fruitful_ibox_row] [fruitful_ibox icon=”fa-spoon” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Directions”]
    For the fruit:
  1. To prepare the fruit, combine about three quarters of the peach slices in a large bowl with the maple sugar. Toss to combine and let stand 30 minutes. Combine the remaining peaches, remaining sugar, and peach schnapps in a medium microwave safe bowl. Microwave on high until the peaches are bubbly, about 90 seconds, stirring a couple of times during cooking. Crush the peaches with a potato masher. Let stand 30 minutes.
  2. For the shortcake:
  3. Preheat oven to 400 degrees.
  4. Combine dry ingredients (through salt) in the bowl of a food processor. Pulse a few times until blended. Add in cubes of butter and pulse until butter looks like small pebbles in the flour mixture, about 30 seconds.
  5. In a large mixing bowl, whisk sour cream, egg and vanilla together until thoroughly combined; pour this mixture in a steady stream into the flour-butter mix in the processor; stop when the dough begins to come away from the sides of the processor and forms a loose ball.
  6. Turn the dough out onto a generously floured counter or large board, turning and kneading the dough 20-25 times.
  7. Scoop dough with a greased, ⅓ cup measuring cup and place 1 ½” apart on a parchment-lined baking sheet.
  8. Bake on the middle rack of the oven for 13-15 minutes or until lightly golden brown.
  9. For the whipped cream:
  10. Add the heavy cream and sugar to a chilled bowl of an electric mixer; mix on medium-high until stiff peaks form. Blend in the almond extract.
  11. To assemble:
  12. Split each biscuit and place the bottom half on a serving plate. Spoon a few tablespoons of the crushed peach mixture over the biscuit, then top with some of the peach slices and a dollop or two of whipped cream. Place remaining half of biscuit on top.

Adapted from Cook’s Illustrated, August 2008
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Mini Lemon Bundt Cakes Print

I thought something a bit more sophisticated was in order this Easter; I had in mind something fairly light and not too sweet, but still had that “cute” thing going on to make it festive for Easter, soooo when I discovered these sunny little Mini Lemon Bundt cakes (and how easy they are to make…), I was a very happy baker. Now, that’s not to say that I don’t love me some bunny-shaped coconut cake or jelly bean-topped cupcakes, because I certainly do, but sometimes you just want a less sweet, grown-up treat. For all of you lemon lovers out there – this one’s for you!

mini lemon cakes

mini lemon cakes

[fruitful_ibox_row] [fruitful_ibox icon=”fa-coffee” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Ingredients”]
    • 1 1/2 cups unbleached all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup unsalted butter, softened
    • 2/3 cup maple sugar
    • 3 large eggs
    • 2 Tablespoons grated lemon zest, plus 1/4 cup lemon juice
    • 1/4 teaspoon lemon extract
    • 1/3 cup low-fat sour cream
    • 1/2 teaspoon vanilla extract
    • powdered sugar, for dusting
    • Preheat oven to 350ºF

      [fruitful_ibox_row] [fruitful_ibox icon=”fa-spoon” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Directions”]
      1. Spray a 12-cup mini bundt cake pan with flour-oil baking spray.  (I use Baker’s Joy)
      2. In a medium bowl,  mix together the dry ingredients:  flour, baking soda and salt.
      3. In a large bowl, cream butter and sugar together with an electric mixer until light and fluffy, around 4 minutes. Add eggs and beat well. Add lemon zest, lemon extract and juice and mix well.
      4. Add 1/3 of the flour mixture along with half of the sour cream; blend to combine. Add last half of sour cream, the vanilla extract, and another ⅓ of the flour mixture (use a light hand to avoid over mixing). Add the remaining flour mixture and blend, just until the flour is mixed in.
      5. Fill each bundt cake cavity one-half full (2 tablespoons). Tap pan on the counter to help remove air bubbles.
      6. Bake 15-18 minutes or until a toothpick inserted in the cakes comes out crumb-free and the cake edges are golden brown.
      7. Cool cakes on a wire cooling rack covered with parchment paper.  Allow cakes to cool for 30 minutes before dusting powdered sugar on top. Store in a plastic container.
      8. Serves: 18-20

        Adapted from: The Little Kitchen
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Chocolate Flourless Torte Print

Ah, the holiday of love! Hearts and flowers and above all….chocolate! Smooth, delicious, and richly decadent don’t even come close to describing this Chocolate Flourless Torte! I’m just going to say it right now: “This is my all time favorite dessert that I’ve posted so far on Dreaming Dessert!” And that is no small thing either, ‘cuz I like a whole lot of what I’ve shared on this site. But this…this, I L.O.V.E. Those of us bakers who are also confirmed chocoholics have a certain kitchen cred when it comes to recommending a chocolate dessert and this one couldn’t come more highly touted. I don’t want you to be intimidated by this dessert either; despite it’s appearance, it’s really a breeze to make. I hope you fall in love with this divine chocolate torte, as I did! Happy Valentines!

Chcolate Flourless Torte

Chcolate Flourless Torte

[fruitful_ibox_row] [fruitful_ibox icon=”fa-coffee” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Ingredients”]
      Torte
    • 1 cup water
    • ½ cup maple sugar or ¾ cup granulated sugar
    • 9 tablespoons unsalted butter, diced
    • 2 ¼ cups bittersweet or semisweet chocolate chips (Guittard or other premium brand)
    • 6 large eggs
    • Ganache
    • 1 cup whipping cream
    • 1 cup bittersweet or semisweet chocolate chips
      • Preheat oven to 350°F

        [fruitful_ibox_row] [fruitful_ibox icon=”fa-spoon” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Directions”]

          For torte:
        1. Butter the bottom and sides of a 9-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment thoroughly.
        2. Wrap 2 layers of heavy-duty foil around outside of pan, crimping it close to the sides of the pan, bring foil to top of rim.
        3. Combine 1 cup water and sugar in a small saucepan. Bring to boil, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
        4. Melt butter in large saucepan over low heat. Add chocolate and whisk until completely smooth. Whisk sugar syrup into chocolate. Set aside for 5 minutes to cool.
        5. Add eggs to chocolate mixture and whisk until well blended.
        6. Pour batter into prepared pan. Place cake pan in a large, 3” deep oven-safe skillet or roasting pan. Carefully add hot water to the skillet or pan so it comes halfway up sides of the foil-wrapped cake pan.
        7. On the center oven rack, bake cake until the middle no longer moves when pan is gently shaken, about 40 minutes. Check at 35 minutes.
        8. Remove cake from water bath; transfer to a cooling rack. Cool in pan to room temperature.
        9. For ganache:
        10. In a small saucepan over medium heat, bring whipping cream to a simmer. Remove from heat.
        11. Add chocolate and whisk until smooth and creamy. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake.
        12. Refrigerate cake in pan until ganache is firm.
        13. Serves: 16

          Adapted from: Simply So Good

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Grilled Pound Cake with Berries Print

Who says yummy desserts have to take hours to prepare? Not me, of course, because I promised you delicious and easy, and with Grilled Pound Cake with Berries, that is what you get. The sugars in the pound cake are brought out by the heat of grilling which helps to balance the tart lemon curd and tangy berries, but I don’t think this dessert is really complete until you top it with sweetened whipped cream. Of course, it’s up to you… Just sayin’…  If you want to modify this recipe, try a different fruit curd  (raspberry is nice) – or change out the fruit to strawberries and blackberries.  Summer’s heat is still going strong so this no-bake treat is a nice one to have in the “box”.  If you try this, let me know what you think.  Enjoy!

Grilled pound cake with lemon curd & berries

Grilled pound cake with lemon curd & berries
[fruitful_ibox_row] [fruitful_ibox icon=”fa-coffee” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Ingredients”]

  • ½ of a Sarah Lee pound cake, cut in 1-inch slices (4 slices)
  • 2 tablespoons butter, softened
  • 1 Cup lemon curd
  • 1 Cup blueberries
  • 1 Cup raspberries
  • Sweetened whipped cream, optional (but recommended)

 

Preheat grill to 400ºF

[fruitful_ibox_row] [fruitful_ibox icon=”fa-spoon” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Directions”]
  1. Spread butter on both sides of each slice of pound cake.
  2. Using indirect heat, grill the slices for 4-5 minutes per side or until there are medium-brown grill marks on the cake. Be careful that they don’t burn.
  3. Place each piece of pound cake on a small plate; spread ¼ cup of lemon curd on each, then sprinkle with blueberries and raspberries. Spoon or pipe whipped cream on top.

 

Serves: 4

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Chocolate Orange Ice Cream Print

If it were possible to cancel out the calories, I’d eat chocolate ice cream everyday in the Summer! Reality being what it is, I only indulge once a week. This Chocolate Orange ice cream, however, is completely worth the twinge of guilt from an indulgent mid-week scoop! Adding orange to the chocolate was a bit of a “risk” for me, because I’m a purist with my chocolate ice cream, but I was very pleasantly surprised and pleased to discover that this is a whole new way to love the chocolate frosty stuff! I adapted this recipe from Barefoot in the Kitchen’s Dark Chocolate Orange Ice Cream into a no-churn recipe making it especially easy to enjoy. And if you want to adapt this recipe further, and don’t care for dark chocolate, just substitute milk chocolate for the dark. Voila! Also, if you prefer to leave the liqueur out, you can certainly do so, the cream will just be a bit harder. There you have it – an easy and cool way to get your summertime chocolate fix. Ahhh!

Chocolate Orange Ice Cream

Chocolate Orange Ice Cream
[fruitful_ibox_row] [fruitful_ibox icon=”fa-coffee” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Ingredients”]

  • 1 14-ounce can of sweetened condensed milk
  • 1/2 cup dark chocolate chips
  • 2 cups heavy cream
  • 1/2 cup special dark unsweetened cocoa
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon fine sea salt
  • 1/2 teaspoon finely grated orange zest
  • 2 tablespoons orange liqueur
  • 1/4 cup orange juice
  • 2 teaspoons vanilla extract
  • [fruitful_ibox_row] [fruitful_ibox icon=”fa-spoon” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Directions”]
    1. Combine sweetened condensed milk and chocolate chips in a medium saucepan and cook over low heat until the chocolate chips are melted. Whisk in the next 4 ingredients (cocoa through orange zest); bring to a boil and then reduce to a simmer, stirring for 2 minutes.
    2. Remove from the heat and stir in the orange juice and vanilla extract. Let cool, stir in the orange liqueur and then chill in the refrigerator for at least 4 hours.
    3. In a large chilled bowl, whip heavy cream to stiff peaks. With a rubber spatula, gently fold whipped cream into chocolate mixture until thoroughly combined (you shouldn’t be able to see any whipped cream streaks).
    4. Pour into a 2-quart container (a loaf pan works well) and cover with plastic wrap that touches the cream.
    5. Freeze 6 hours or until it firms completely.
    6. Yields: About 6 cups

      [/fruitful_ibox][/fruitful_ibox_row]
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