Tag Archives: dessert

Molten Chocolate Lava Cakes

Ingredients

2 ounces dark chocolate or bittersweet baking chocolate (I used Trader Joe’s Dark Chocolate Bar; I prefer bars or baking chocolate to chocolate chips)
1/4 cup unsalted butter (1/2 of 1 stick)
1/2 cup confectioners’ sugar
1 large egg + 1 egg yolk (discard white or save for another use)
3 tablespoons all-purpose flour
1 teaspoon instant espresso coffee granules, optional but recommended (doesn’t make cakes taste like coffee and serves to enhance the chocolate flavor)
ice cream for serving, optional but recommended
hot fudge for serving (homemade or storebought), optional but recommended

Directions

Preheat oven to 425F and spray two ramekins (about 3-4 inches in diameter or about 4 ounces each) with cooking spray, place ramekins on a baking sheet; set aside.

To a medium microwave-safe bowl, add the chocolate, butter, and heat on high power to melt, about 1 minute. Stop to whisk until smooth. If needed, return bowl to micro and heat in 15-second increments until chocolate can be whisked smooth.

Add the sugar, egg, egg yolk, and whisk until smooth.

Add the flour, optional espresso granules, and stir until just combined; don’t overmix.

Pour batter into prepared ramekins, divided evenly.

Bake for about 12 minutes, or until edges are set but center is still soft; don’t overbake. Baking times will vary based on oven, ramekins, and climate variances; bake until as done as desired.

Allow cakes to cool in ramekins for about 1 minute, gently rim the edges of ramekins with a paring knife, and invert over serving dishes to dislodge cakes.

Optionally top with ice cream, hot fudge, and serve immediately. Cakes are best warm and fresh.
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Pink Lady Apple Pie


Serves 8

Ingredients

Shortcrust Pastry

2 cups plain flour
1/3 cup confectioners sugar
1 1/4 sticks (10 Tbl) butter, cubed
2-3 tablespoons iced water

Apple filling

8 peeled, cored and thinly sliced Pink Lady Apples
3/4 cup brown sugar
1 tsp Cinnamon
Juice of half a lemon
2 tbsp. cornflour
1/2 tsp salt

Crust topping

1 egg, beaten
2 tbsp. granulated sugar

Directions

Add the flour, sugar and cubes of butter to your food processor and pulse until the mixture has a breadcrumb consistency.

With the processor on, slowly add iced water until the dough comes together in a smooth ball.

Lightly knead then wrap in plastic wrap and refrigerate for 30 minutes. Preheat oven to 375°F

Remove pastry from fridge and roll out between two sheets of baking paper to 3mm thickness. Cut pastry base to size to line a greased pie dish and roll the remaining pastry into a ball and wrap. Place pastry into pie dish and prick all over with a fork. Line with foil and weigh down with pie weights or dried beans. Cook for 15 minutes then.

Remove from oven, take out the weights and foil lining and allow to cool.

Mix all filling ingredients in a large bowl. Place filling inside the pie base and roll out the remaining pastry to cover (you may have to brush the edges of the pie base with water to help it stick). Crimp edges together.

Cut vents in the top crust to let steam escape. Brush lid of pie with beaten egg and sprinkle with sugar. Chill in freezer for 15 minutes to ensure a flaky pastry.

Bake at 375F for 45 minutes or until golden. Cool for at least an hour before serving to allow filling to cool.

Serving suggestion: Serve warm or cool with vanilla ice cream or triple cream.
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Pumpkin Roll

Ingredients

Pumpkin Cake Ingredients

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1 cup granulated sugar
2/3 cup pumpkin puree
optional: powdered sugar (to sprinkle on at the end)

Cream Cheese Filling Ingredients

1 (8 ounce) brick cream cheese, room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract

Directions

To Make the Pumpkin Roll

Preheat oven to 375 F.

Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in a large mixing bowl until combined.

In a separate bowl, whisk eggs and granulated sugar for 1 minute until thick. Add in the vanilla and pumpkin, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.

Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking. (If you’d like the parchment to stick to the bottom of the pan more easily, sprinkle a little bit of water on the pan and then press the parchment paper on top of it. You can also lightly mist the top of the parchment paper with cooking spray for easier cake release afterwards, although it’s not required.)

Spread the batter evenly into prepared pan. Bake for 13 to 15 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface. Then slowly, use your hands to roll the cake — rolling from the short end to the short end — until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it reaches room temperature.

While the cake is cooling, make the cream cheese filling (see below).

Once the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit). Spread the cream cheese mixture evenly over cake, leaving a 3/4-inch border on all sides. Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the pumpkin roll in plastic wrap and refrigerate at least one hour.

Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dust the pumpkin roll on all sides with powdered sugar, if you would like. Then slice* and serve.

If you have leftovers, just re-wrap the pumpkin roll in plastic wrap and store in the refrigerator for up to 3 days.

To Make the Cream Cheese Filling

Whisk together cream cheese, powdered sugar, butter and vanilla extract in a mixing bowl until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water. (You want a medium consistency so that the filling is easy to spread, but not too warm or thin that it will ooze out of the cake when you’re rolling it up.)

*If you want the cake to be pretty on the very ends, I recommend slicing off about 1/2-inch of the cake on both ends before serving. Then you’ll definitely see those pretty cream cheese swirls!

see video here:
http://www.gimmesomeoven.com/pumpkin-roll-recipe/
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Chocolate Peanut Butter Cupcakes


Makes 16 cupcakes

Ingredients

For the cupcakes:

1 Box Betty Crocker super moist milk chocolate cake mix
10 ounces plain seltzer or club soda, you may use flavored if you’d like
1 large egg
2 large egg whites
1 tbsp unsweetened cocoa powder
2 tbsp Hershey’s chocolate syrup
1 1/2 tbsp all-purpose flour
1/2 tsp baking powder
1 1/2 tsp vanilla extract

For the frosting:

1 14 ounce can fat free sweetened condensed milk
2-3 tbsp unsweetened cocoa powder
2 tbsp peanut butter — I used Skippy all natural
1 tsp vanilla extract
Around 8 tbsp water
4 tsp chopped peanuts — place them in a small Ziploc bag and roll them with a rolling pin or use a small saucepan to lightly smash the peanuts into little pieces

Directions

Preheat oven to 350 degrees. Place foil or paper liners in a muffin pan and mist with cooking spray (foil liners work better). Remember, we always bake one pan at a time, so have the second muffin pan ready with the remaining liners and have them sprayed.

In a large mixing bowl, combine the cake mix with seltzer and mix at low speed for about 30 seconds. Add remaining cupcake ingredients. Mix at medium speed for another minute or two.

With a rubber spatula, make sure all the dry ingredients are mixed from the bottom. Let batter sit for about 5 to 7 minutes.

After the short wait, mix gently just once. Fill your muffin cups with the batter. You should have enough for 16 cupcakes.

Bake the first batch for about 15 to 18 minutes. Turn pan around after about 8 minutes. Check to see if they are done by using a wooden skewer or toothpick. It should come out clean with dry to moist crumbs.

Place the pan on a cooling rack and let the cupcakes cool completely. Put the next pan in the oven and repeat the same as the first pan.

When the both pans are cooled. Start your frosting. In a small to medium nonstick saucepan, pour out the condensed milk (use a rubber spatula to get all the milk out) and add the water and cocoa powder. Cook over low heat until the mixture comes to a slight boil. Continue to stir (you don’t want burnt frosting). Let it boil just a little bit, and then remove from heat. Keep stirring. Add the vanilla extract. You should have a nice smooth consistency. If the frosting is too thick you can add a little more water and mix up again.

Let frosting cool down just a bit.

Place your cooled cupcakes on a serving plate and frost each one. You will have more than enough frosting for each cupcake.

Now sprinkle a few pieces of the peanuts on top of each cupcake while the frosting is still wet.
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Pumpkin Cheesecake


Yield: 8 servings

Ingredients

Crust:

1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:

3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
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No Bake Strawberry Lemonade Bites

Ingredients

4 graham cracker sheets (8 squares)
2 tablespoons melted butter
1 tablespoon brown sugar

For the filling

8 oz-1/3 cream cheese, softened to room temperature
14 oz can fat-free sweetened condensed milk
1/4 cup egg beaters all whites, or regular egg beaters
1 teaspoon lemon zest
1/2 cup fresh lemon juice (about 4 lemons)
2 teaspoons powdered gelatin
3 tablespoons boiling water
12 small strawberries, sliced in half

Directions

Place graham crackers into a food processor and process until very fine.

Add butter and brown sugar then process to combine.

Spray muffin tins well with non-stick spray, then spoon 1 heaping teaspoon graham cracker mixture into each cup. Press down firmly to form the crust, then place muffin tins into the fridge.

In a large bowl, beat together softened cream cheese, sweetened condensed milk, and egg beaters until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully combined.

In a small bowl whisk together powdered gelatin and boiling water until dissolved. Let cool for 2 minutes, then beat into the cream cheese mixture.

Fill each mini muffin tin cup to the top with the filling, then place in the refrigerator to firm up for at least 8 hours, or overnight.

Run a small knife around the outside of each cup to pop it out of the mini muffin tin then top with half a strawberry.

Store in the refrigerator.

Author’s note: Any dessert that’s no bake is all great by me. I know I don’t want to slave away in the kitchen when I’m in the midst of a sugar tooth attack! These No Bake Strawberry Lemonade Bites are tangy, creamy and dreamy! The bites have a cheesecake-reminiscent crust and filling, and a citrus kick that will refresh your taste buds. Top these with fresh strawberries for a treat that is sure to satisfy.
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Crock Pot Pumpkin Crumb Cake


Serves: 12

Ingredients

1 box cinnamon crumb cake mix (with cake mix and cinnamon topping;
1/2 cup water
1 egg
1 cup canned pumpkin
1 teaspoon vanilla
1/2 cup mini chocolate chips
1/4 cup chopped walnuts

Instructions

Ideal Slow Cooker Size (5 to 6-Quart)

Set aside the cinnamon topping packet from the cake mix. In a large bowl stir together the dry cake mix, water, egg, pumpkin, and vanilla until blended. Stir in the chocolate chips.

In a separate bowl stir together the cinnamon topping and nuts.

Spray the slow cooker with nonstick spray. (I lined it with nonstick foil instead.)

Spread half the cake batter into the bottom of the slow cooker. Sprinkle with half the cinnamon mixture. Dollop the remaining cake batter on top and spread it out over the cinnamon mixture. Top with the remaining cinnamon mixture.

Cover the top of the crock pot with 3 to 4 layers of paper towels and then set the lid on top. (This will prevent condensation that develops in the lid from dripping back into your cake.)

Cook on HIGH for 2 to 2-1/2 hours, or until the cake is set, then remove the lid and paper towels and turn off the slow cooker.

Let the cake sit for 15 minutes. Enjoy warm.
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