Tag Archives: dessert

Pear and Dried-Cherry Crisp with Nutmeg-Walnut Streusel


Bon Appétit Test Kitchen
Makes 12 servings

Ingredients

Streusel

1 1/4 cups all purpose flour
3/4 cup sugar
1 1/2 teaspoons ground nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces, room temperature
1 1/2 cups coarsely chopped walnuts

Filling

1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 cup orange juice
2 teaspoons finely grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups dried tart cherries (9 ounces)
4 1/2 pounds ripe Bosc pears, peeled, cored, cut into 1-inch cubes (about 8 cups)
Lightly sweetened whipped cream or vanilla ice cream

Preparation

For streusel:

Whisk first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture begins to clump together. Mix in walnuts. DO AHEAD Can be made 1 day ahead. Cover; chill.

For filling:

Place first 6 ingredients in medium skillet. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Add cherries; reduce heat to medium and simmer until cherries begin to soften and liquid is slightly reduced, about 5 minutes. Remove from heat and cool.

Preheat oven to 375F. Generously butter 13x9x2-inch glass baking dish. Toss pears and dried cherry mixture in large bowl; spread in baking dish. Sprinkle streusel mixture over. Bake until bubbling and golden, about 1 hour; cool. Serve warm or at room temperature with whipped cream or ice cream.
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Berry Cake

Ingredients:

1 lemon pound cake
1 (8 oz.) container frozen whipped topping, thawed
1 (3.5 oz.) package instant vanilla pudding
1 teaspoon vanilla
1 pint blueberries, rinsed and drained
2 pints strawberries, rinsed and thinly sliced lengthwise
1 cup milk

Directions:

Prepare the lemon pound cake batter according to recipe instructions and pour batter into a lightly greased 9×13-inch pan.

Bake for 50-55 minutes and let cool completely before adding the frosting.

In a bowl, mix the instant pudding with the milk and vanilla until it’s smooth, then gently fold the whipped topping into the mixture until it’s well combined.

Note: if using glaze from pound cake recipe, mix it into the frosting at this point.

Frost the cooled cake with the whipped topping mixture. Then, place the blueberries in a square in the top-left corner of the cake and arrange the slices of strawberries so they look like stripes across the cake.

Refrigerate until you’re ready to serve.
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Pecan, Bourbon, and Butterscotch Bread Pudding


Anita Lo Bon Appétit Test Kitchen
Based on a dessert that Lo serves at Annisa, this custardy bread pudding is shot through with poppy seeds for a stunning visual and textural effect. The bread soaks overnight; begin 1 day ahead.
Makes 10 servings

Ingredients

Butterscotch sauce:

1 cup (packed) light brown sugar
1/2 cup light corn syrup
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 cup heavy cream
1 tablespoon bourbon (optional)

Pudding:

1 pound day-old rustic white bread, crusts removed, cut into 1/2″ cubes (12 cups)
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons plus 1 1/2 cups sugar
5 large eggs
4 cups heavy cream
1 1/2 tablespoons poppy seeds
Pinch of kosher salt
3 tablespoons bourbon
1/2 vanilla bean, split lengthwise
2 cups pecan pieces

Preparation

For butterscotch sauce:

Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium-high heat, whisking to dissolve sugar. Boil until mixture is syrupy and measures 1 1/3 cups, about 3 minutes. Remove from heat; add cream and bourbon, if desired, and stir until smooth. Let cool. DO AHEAD: Can be made 3 days ahead. Let cool completely, cover, and chill. Rewarm before serving.

For pudding:

Toss bread, melted butter, and 2 tablespoons sugar in a large bowl and set aside. Using an electric mixer, beat eggs and remaining 1 1/2 cups sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add cream, poppy seeds, and salt; beat to blend. Place bourbon in a small bowl; scrape in seeds from vanilla bean (reserve bean for another use). Whisk to distribute seeds, then add to egg mixture, whisking to blend well. Pour egg mixture over bread mixture in bowl. Add pecans and toss to coat well. Transfer mixture to a 13x9x2″ glass or ceramic baking dish, spreading out in an even layer. Cover with plastic wrap and chill overnight.

Preheat oven to 325F. Remove plastic wrap and bake until top is browned in spots and a tester inserted into center comes out clean, 1 1/4-1 1/2 hours. Serve bread pudding with butterscotch sauce.
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Vanilla Bean Rice Pudding


Molly Wizenberg Bon Appétit Test Kitchen
This rich, creamy pudding is delicious served warm or cold. If you feel like dressing up the dessert a bit, add a cinnamon stick while the rice is cooking, or top the finished pudding with a sprinkling of raisins and a little freshly grated nutmeg just before serving.
Makes 6 to 8 servings

Ingredients

1 1/2 cups water
3/4 cup basmati rice
1/4 teaspoon salt
3 cups whole milk
1 cup heavy whipping cream
1/2 cup sugar
1/2 vanilla bean, split lengthwise

Preparation

Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, and sugar. Scrape in seeds from vanilla bean; add bean. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes.

Remove pudding from heat and discard vanilla bean. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly.

Do Ahead: Pudding can be made 2 days ahead. Keep refrigerated.
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Rhubarb Custard Cake


8 servings
This cake is designed to be mixed by hand. Using an electric mixer works more air into the eggs, which lightens the batter and makes it less dense, so the fruit is more prone to sinking. Also, make sure you leave the stalks whole, as chopped rhubarb is more likely to be swallowed up by the batter and sink to the bottom.

Ingredients

4 Tbsp. melted unsalted butter, cooled, plus more room-temperature for pan
1 cup all-purpose flour, plus more for pan
3/4 tsp. baking powder
1/2 tsp. kosher salt
2 large eggs
1 large egg yolk
1 1/2 cups sugar, plus more for sprinkling
1/4 cup sour cream
2 Tbsp. dark rum
2 tsp. finely grated lemon zest
13 oz. rhubarb stalks, halved lengthwise if thick

Special Equipment

A 9″-diameter springform pan

Preparation

Preheat oven to 350. Butter and flour pan. Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl. Whisk eggs, egg yolk, and 1 1/2 cups sugar in a large bowl until very pale and thick, about 1 minute. Whisk melted butter, sour cream, rum, and lemon zest in a small bowl. Whisk butter mixture into egg mixture just to combine. Add dry ingredients and fold in until batter is smooth; scrape into prepared pan. Chill 10 minutes to let batter set.

Arrange rhubarb over batter however you like, trimming as needed. Don’t press fruit into batter—just place over top and let it rest on the surface. Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45–55 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely.

– Bon Appétit
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Pear, Chocolate, and Hazelnut Crostata


Bon Appétit Test Kitchen
For best results, use Bosc pears: They hold their shape well when baked. Top with whipped cream or vanilla ice cream.
Makes 8 to 10 servings

Ingredients

Easy Tart Crust

2 cups all purpose flour
1 teaspoon coarse kosher salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
2 tablespoons chilled whipping cream

Filling

1 large egg
2 tablespoons whipping cream
4 large firm but ripe Bosc pears, peeled, quartered, cored, each quarter cut lengthwise into 3 slices
3 tablespoons chopped husked toasted hazelnuts
2 tablespoons coarsely chopped imported milk chocolate
2 tablespoons coarsely chopped bittersweet (not unsweetened) or semisweet chocolate
6 tablespoons raw sugar, divided
1/4 teaspoon coarse sea salt (optional)

Preparation

Blend flour and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 3 tablespoons ice water and cream. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)

Position rack in center of oven and preheat to 375F. Place large sheet of parchment paper on work surface. Place crust dough atop parchment; roll out dough to 14-inch round. Transfer parchment with dough to large unrimmed baking sheet. Whisk egg and cream in small bowl. Brush center 10 inches of dough with some of egg glaze, leaving 2-inch plain border. Arrange pear slices in concentric circles atop glaze on dough. Sprinkle hazelnuts and both chocolates, then 4 tablespoons raw sugar over pears. Fold dough border over filling to form 11-inch round, pleating loosely and pinching to seal any cracks in dough. Brush crust with egg glaze; sprinkle with remaining 2 tablespoons raw sugar, then with 1/4 teaspoon sea salt, if desired.

Bake crostata until crust is deep golden and pears are tender, about 40 minutes. Transfer baking sheet to rack. Run long thin knife under crust to free from parchment. Cool to lukewarm on parchment on sheet. Using large tart pan bottom as aid, transfer crostata to platter. Serve lukewarm or at room temperature.
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Chocolate on Chocolate Tart with Maple Almonds


Bon Appétit Test Kitchen
When making the candied almonds, stir them until the caramel transforms into a dry, crystallized coating.
Makes 10 servings

Ingredients

Crust:

2 tablespoons unsweetened cocoa powder
2 tablespoons sugar
3/4 teaspoon kosher salt
1 1/4 cups all-purpose flour, plus more for rolling
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 large egg yolk

Maple almonds:

1/2 cup raw almonds
1/2 cup maple sugar or (packed) brown sugar
1 tablespoon pure maple syrup
1/4 teaspoons kosher salt

Filling and assembly:

10 ounces bittersweet chocolate (at least 70% cacao), chopped
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1 1/2 cups heavy cream
3 tablespoons honey
1/2 teaspoon kosher salt

Special Equipment

A 9″-diameter tart pan with removable bottom

Preparation

For crust:

Pulse cocoa powder, sugar, salt, and 1 1/4 cups flour in a food processor to combine. Add butter; pulse until mixture resembles coarse meal. Beat egg yolk and 3 tablespoons ice water in a small bowl; add to flour mixture and pulse until dough just comes together. Form into a 3/4″-thick disk, wrap tightly in plastic, and chill until firm, at least 2 hours.

Preheat oven to 350F. Roll out dough on a lightly floured surface to a 12″ round. Transfer to tart pan; lift up edges and let dough slump down into pan, then gently press into edge of pan. Trim dough, leaving about a 1″ overhang. Fold in overhang; press to adhere. Prick bottom with a fork. Chill in freezer 15 minutes.

Line pie with parchment paper or heavy-duty foil, leaving a 1 1/2″ overhang. Fill with pie weights or dried beans. Place on a rimmed baking sheet and bake until crust is dry around the edges, about 30 minutes.

Remove parchment and weights and bake until crust is firm and looks dry all over, 5–10 minutes longer. Transfer pan to a wire rack and let crust cool.

Do Ahead: Dough can be made 2 days ahead; keep chilled. Crust can be baked 1 day ahead; store tightly wrapped at room temperature.

For maple almonds:

Preheat oven to 350F. Toast almonds on a rimmed baking sheet, stirring occasionally, until slightly darkened, 6–8 minutes. Let cool.

Bring almonds, maple sugar, maple syrup, salt, and 1/4 cup water to a boil in a medium saucepan. Reduce heat and cook, stirring often, until mixture turns mahogany, about 5 minutes.

Remove pot from heat and stir vigorously until almonds are coated with crystallized sugar (they will look sandy). Spread out on a parchment-lined baking sheet; let cool, then coarsely chop.

Do Ahead: Nuts can be candied 2 weeks ahead. Store airtight at room temperature.

For filling and assembly:

Combine chocolate and butter in a large heatproof bowl. Bring cream, honey, and salt to a boil in a small saucepan, whisking to dissolve honey. Pour cream mixture over chocolate mixture; let stand 2 minutes. Whisk until chocolate is melted and mixture is smooth. Pour filling into crust and chill until set, at least 4 hours.

Top tart with maple almonds just before serving.

Do Ahead: Tart can be made 2 days ahead; cover and keep chilled. Bring to room temperature before serving.
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Chocolate Cream Pie in a Jar


photo by Chelsea Lupkin
Yield: 4

Ingredients

2 c. finely crushed graham crackers
8 tbsp. butter, melted
1 packet chocolate pudding mix
1 c. milk
2 cups heavy cream
2 tbsp. sugar
Chocolate shavings, for garnish

Directions

Make crust: In a large bowl, mix graham cracker crumbs with melted butter until fully coated.

Make pudding: Mix chocolate pudding mix with milk and let set 5 minutes. (For best results, transfer pudding to a piping bag.)

Meanwhile, in a stand mixer fitted with a whisk attachment, beat heavy cream until stiff peaks form. Stir in sugar. (For best results, transfer whipped cream to a piping bag.)

Among four mason jars, layer graham cracker crust, chocolate pudding, and whipped cream, alternating until you reach the top of the jar.

Garnish with chocolate and serve.

– Delish
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Sparkling Cranberry White Chocolate Cake


Author: Lindsay
Yield: 12-14 Servings

Ingredients

Sparkling Cranberries

2 cups fresh cranberries
1 1/2 cups sugar, divided
1 cup water

Cranberry Cake

3 1/3 cups all purpose flour
2 cups sugar
2 1/2 tsp baking powder
1 1/2 cups salted butter, room temperature
3 eggs
2 tbsp vanilla extract
1 cup sour cream
1 cup milk
3 cups fresh cranberries

White Chocolate Icing

12 oz white chocolate chips
3/4 cup heavy whipping cream
3/4 cup butter, room temperature
8–9 cups powdered sugar

Instructions

Sparkling Cranberries:

1. Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
3. Add cranberries and stir to coat.
4. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
5. Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them.
6. Set cranberries aside to dry for a hour or so.

Cranberry Cake:

1. Preheat oven to 350 degrees. Prepare three 8 inch cake pans with baking spray and parchment paper in the bottom of the pans.
2. Whisk together flour, sugar and baking powder in a large mixing bowl.
3. Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
4. Gently stir in cranberries.
5. Spread batter evenly between the three cake pan.
6. Bake 35-40 minutes, until a toothpick inserted comes out with a few crumbs.
7. Allow to cool for about 10 minutes, then remove to cooling rack to finish cooling.

White Chocolate Icing:

1. Place white chocolate chips in a metal bowl.
2. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk chocolate and cream until smooth.
5. Allow ganache to sit until mostly cool. It should be thick.
6. Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.
7. Add butter and beat until it is fully combined.
8. Slowly add powdered sugar and beat until it is fluffy and the right consistency. Add more cream if needed.

To Put the Cake Together:

1. Remove cake domes from cakes with a large serrated knife.
2. Place first layer of cake on cake plate. Spread about icing on top in an even layer.
3. Add second layer of cake and add more icing on top in an even layer.
4. Add final layer of cake on top and ice the outside of the cake.
5. Top the cake with sparkling cranberries and add some around the edge, if desired.

Author’s Notes: I think most cakes are best if they are allowed to settle for at least 12-24 hours after icing. It allows to flavors to settle. This cake will stay moist for several days after being iced.

– Life Love and Sugar
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Perfect Banana Pudding


photo by Ethan Calabrese
10 servings

Ingredients

1 1/3 c. milk
1 small package instant vanilla pudding mix
1 can sweetened condensed milk (14 oz.)
3 c. heavy cream
1 tsp. pure vanilla extract
1 box vanilla wafer cookies (12 oz.)
4 bananas, sliced into coins
2 tsp. sugar

Directions

In a large mixing bowl, combine milk, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set.

In another large bowl, combine heavy cream and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside half of the mixture for topping the dish. Fold remaining half into the pudding mixture.

Cover the bottom of a 3-quart trifle dish with vanilla wafers. Top with one-third of the pudding mixture. Cover with another layer of the wafer cookies—you may want to also stand some cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices. Continue layering the pudding, wafer cookies and banana slices until you reach the top, ending with a final layer of banana pudding.

Refrigerate for at least 3 hours, or up to overnight.

Sweeten the remaining whipped cream: Add sugar to whipped cream, stirring to combine. Just before serving, dollop on top of the banana pudding, then sprinkle crumbled wafer cookies on top.

– Candace Braun Davison for Delish
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