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Entries in Desserts (31)

Friday
Sep072012

Blueberry Biscuit Cobbler

Ok, I lied. I didn't come up with this recipe. It's from my favorite magazine, Bon Appetite. I did slightly modify it however, by cutting the amount of sugar by about a quarter, I like my teeth as they are, thank you very much.

I don't usually eat dessert in our house. Surprising, right, considering the amount of desserts and sugary treats made and posted on this site? Once in a while though, I like to surprise Melissa by pulling off something like this, something I know she'll enjoy, and something that I'll enjoy as well- because it doesn't require chocolate. View the nutritional information on Bon Appetite's website at your own risk.

This recipe was a great use for a box of blueberries bought from the farmer's market. It's easy to make, tastes great, and serves four-six depending on serving size.

1 1/2 cups plus 3 Tbsp. all-purpose flour 3 tablespoons plus 1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" pieces 1/2 cup plus 1 Tbsp. sour cream
6 cups fresh blueberries (about 2 lb.)
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest

Preheat oven to 375°

Stir 1 1/2 cups flour, 3 Tbsp. sugar, baking powder, and salt in a mixing bowl. Add butter; using your fingertips crush and knead it until it forms small pea-size nodules. Mix in sour creme. Knead, using your hands until a thick dough forms, but be careful not to over-knead.

Add the remaining 1 cup of sugar (cough), remaining 3 Tbsp. flour, berries, juice, and zest in a large bowl. Toss to coat. Spoon the mixture into baking ramekins. Crumble the biscuit topping evenly over the bowls.

Bake until the topping is golden brown and the filling is bubbling and molten.

 
Monday
Dec052011

Breton Apple Cake


On Thanksgiving morning, I ran our annual Turkey Trot.  I haven't exactly been training, or doing any sort of exercise for that matter, so it took me just about an hour to finish the 5 mile run.  Luckily, my 17 year old cousin isn't much of a runner, so we ran together the whole way.  It was fun to watch all the cool costumes that people wore as they ran past me.  But, you know you are running slow when 2 men run past you, each carrying a full-sized canoe over their head...yeah, that happened!  Anyway, when I got home, I started to put things together to bring to my mom's house for dinner.  My sister-in-law was making a pumpkin pie, so to have a non-pumpkin option, I chose to make this cake, which I found on Baking Bites.  Though I was quite full after dinner, I did manage to try a tiny slice before leaving for my in-law's house for after-dinner drinks.  I ate it plain, but I'm sure it would have been equally delicious sprinkled with powdered sugar or next to a scoop of vanilla ice cream!

1/2 cup Butter, room temperature
3/4 cup Sugar
3 Eggs, separated
2 teaspoons Vanilla Extract
1/4 cup Plain Yogurt
1 1/2 cups Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
2 Apples, peeled and thinly sliced

In a large bowl, cream together the butter and sugar until light and fluffy.  Beat in the egg yolks, followed by the vanilla and yogurt.  Sift in the flour, baking powder, and salt and mix just until all ingredients are well combined and no streaks of flour remain.  The batter will be quite thick.  In a medium bowl, beat together the egg whites to stiff peaks.  Stir about half of the egg whites into the cake batter (using an electric mixer on low) to lighten the batter, then gently mix in the remaining egg whites.  Fold in the apple slices.  Pour the batter into a lightly greased 9-inch springform pan (I just used a 9-inch cake pan).  Bake at 350 degrees for 45-50 minutes, until the cake is golden brown and a toothpick inserted near the center comes out clean.  Cool for at least 40 minutes before serving.  Serves 8.

Friday
Oct072011

Pumpkin Cheesecake Cupcakes


I LOVE fall and I love everything pumpkin.  So I was super excited when I found out that the recipe swap theme was apple/pumpkin this week!  I submitted a pumpkin quick bread recipe and received this pumpkin cheesecake recipe from Cookaholic Wife, who adapted an Annie's Eats recipe.  With my favorite Fall Fest event coming up, I knew it would be the perfect opportunity for me to make these cupcakes and share them with friends and family rather than eating them all myself!  These cupcakes were absolutely delicious! Even Joel liked them, and he doesn't really have much of a sweet tooth.  This recipe makes enough for 24 cupcakes, but I ended up with quite a bit of pumpkin mixture leftover so stay tuned to see how I use it up.

For the Pumpkin Mixture:
1 (15 ounce) can Pumpkin Puree
2 tablespoons Sour Cream
1/3 cup Sugar

For the Filling:
2 bricks (8 ounces each) Cream Cheese
1 1/2 cups Sugar
4 Eggs, at room temperature
1 teaspoon Vanilla Extract
1/8 teaspoon Salt

For the Crust:
1 package Graham Crackers + 2 Crackers
4 tablespoons Butter, melted
3 teaspoons Sugar

Using a food processor, grind up the graham crackers into crumbs.  Add the butter and sugar to the crumbs.  Line a cupcake tin with paper liners and add 1 tablespoon of the graham cracker crumb mixture to each liner.  Use a glass to press down.  Bake at 325 degrees for 5 minutes, then transfer to a cooling rack.  Using the paddle attachment in a stand mixer, beat the cream cheese on medium speed until fluffy.  Add the sugar and mix until smooth.  Add the vanilla and salt.  Then, add the eggs one at a time, making sure that they are fully combined before adding the next one.  Scoop approximately 1 1/2 tablespoons of the cream cheese mixture into each of the cupcake liners.  In a medium bowl, combine the pumpkin, sugar, and sour cream.  Stir until well combined.  Scoop approximately 1 teaspoon of the pumpkin mixture into the center of the cheesecake mixture and swirl with a toothpick.  Bake for 25 minutes, rotating the pan half way through.  Let the cupcakes cool to room temperature on cooling racks, then transfer to the fridge and chill for at least 4 hours.

Monday
May022011

Chocolate Chip Pretzel Cookie Bars


On Friday, I had dinner with my friends.  We had grilled BBQ chicken and pasta salad.  Unfortunately, despite the summery menu, the weather was cool and rainy.  I volunteered to bring dessert since I have so many dessert recipes saved and wanted to try one.  I chose this recipe from Brown Eyed Baker (which was adapted from Two Peas and Their Pod).  These were great--the perfect combination of sweet and salty!

2 cups Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/2 sticks Unsalted Butter, at room temperature
1 cup Light Brown Sugar
1/2 cup Sugar
2 Eggs
2 teaspoons Vanilla Extract
12 ounce bag Chocolate Chips
1 1/2 cups Mini Pretzels, chopped
1/4 cup Chocolate Chips, for drizzling (optional)
1/4 cup Peanut Butter, for drizzling (optional)
1/4 cup Crumbled Pretzels, for topping (optional)

In a bowl, whisk together the flour, baking soda, and salt.  In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter with both kinds of sugar until light and fluffy, about 1 minute.  Beat in the eggs and vanilla extract.  On low speed, beat in the dry ingredients until just incorporated.  Stir in the chocolate chips and pretzel pieces.  Spread the batter evenly into a 9x13 pan that has been sprayed with cooking spray.  Press it down evenly with a spatula.  Bake at 350 degrees for 30 minutes, until golden brown.  Transfer the pan to a wire rack and cool completely.  In separate sandwich sized baggies, melt the chocolate chips and peanut butter.  Cut off a small corner of each bag and drizzle each over the top of the bars.  Sprinkle additional crushed pretzels over the top.  Let the toppings set then cut into 32 squares and enjoy!

Thursday
Apr282011

Orange Chocolate Mousse


I wanted to serve something special for dessert on Easter.  Something that always comes to mind when I think of Easter time is orange chocolate.  It is one of my favorites!  I was going to make extravagant looking cups made out of lady fingers for the mousse to sit in, but then I found these super adorable muffin cups at Pier 1 for 98 cents a piece, so I couldn't pass them up and instead, I passed up the lady finger cups.  I used this recipe from Closet Cooking.  What a delicious, but rich, dessert.

8 ounces Dark Chocolate
8 ounces Cream Cheese, at room temperature
1/2 cup Sugar
1 tablespoon Orange Liqueur
Zest of 1 Orange
1 cup Whipping Cream

In a double boiler (or in the microwave) melt the chocolate, then set aside.  In a bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream until soft peaks form.  Then, in a separate bowl, use the stand mixer fitted with the paddle attachment and beat the cream cheese, chocolate, sugar, orange liqueur, and orange zest until light and fluffy.  Fold the whipped cream into the cream cheese in two batches.  Pour the mixture into the containers that you will serve the mousse in, and chill in the fridge for at least 2 hours prior to serving.