Showing posts with label easy dessert recipes. Show all posts

Monday, 25 November 2013

Chocolate Panna Cotta with a Port Wine Pomegranate Sauce

The easy portion of this comes into play with technique and the recipe being nearly a one pot easy desserts. I say nearly because other than the pot, you’ll just need a bowl filled with water for the gelatin to soften. The elegance can easily be fitted by serving the chocolate panna cotta in stemmed glasses rather than using ramekins and un-molding it. If you haven’t worked with gelatin before, there’s really nothing to it, especially if you are working with the granules rather than gelatin leaves. If you’ve ever made Jell-o, than you you’ve already worked with gelatin or with other easy dessert recipes. It’s all about letting it soften and temperature which is too hot and you will break the gelatin, not hot enough and the gelatin won’t set. And very important—too much gelatin and you will end up with a rubbery texture just like other cooking recipes.

Ingredients:

CHOCOLATE PANNA COTTA

2 cups plus 1/4 cup of heavy cream

1 envelope plain gelatin (about 2 teaspoons)

1/4 cup sugar

1 tablespoon Hershey Special Dark Cocoa Powder

3 oz. dark chocolate

1 teaspoon vanilla extract

pinch of salt

PORT WINE POMEGRANATE SAUCE

1 cup port wine

1/2 cup Pom pomegranate juice

2 teaspoons honey

optional: 1/4 - 1 teaspoon sugar as needed to adjust flavor to personal preference

Directions:

TO MAKE CHOCOLATE PANNA COTTA

Pour 1/ 4 cup of cream into a bowl. Evenly sprinkle gelatin on top; set aside for ten minutes.

Place the remaining 2 cups of cream, sugar, cocoa powder and bring to a simmer ( look for small bubbles along the edge of the pan). Add in chocolate, vanilla and salt; stir to combine. Pour the mixture through a fine mesh sieve. Pour the gelatin mixture into the chocolate mixture and stir until gelatin is completely dissolved.

Pour into stemmed glasses or ramekins. Chill for at least 2 hours or loosely cover and chill overnight.

TO MAKE PORT WINE POMEGRANATE SAUCE

Add port wine, pomegranate juice and honey into a pan and cook, stirring until the liquid is reduced by half about 3 to 5 minutes. (*Taste and adjust the flavor with a 1/4 teaspoon of sugar until satisfied.)

Drizzle on top of set chocolate panna cotta at time of serving.

Source: http://www.bakersroyale.com/custards/chocolate-panna-cotta-with-a-port-wine-pomegranate-sauce/

Saturday, 23 November 2013

Pumpkin Cookies with Brown Butter Icing

These cookies actually have more of a cake-list consistency than a cookie – they are light, fluffy, and the definition of moist which is just one of the easy desserts you can make at home. They are packed with pumpkin flavor and perfectly spiced. And then that icing. Oh sweet icing. This was my first time working with browned butter, and I couldn’t believe how much more pop of flavor there was. The resulting icing is faintly reminiscent of caramel, but not that sweet. It’s just amazing. And it’s a perfect complement to the pumpkin cookies which you can check out some cooking videos on Youtube; the flavors bounce off of each other in great balance. These will definitely be dessert for many nights to come. Any leftover that gets moved into the refrigerator can be stirred into oatmeal, applesauce, yogurt, ice cream… you name it, and you just created a pumpkin version of xyz. I have been meaning to make pumpkin cookies for well over a month and they kept getting put on the back burner which is good for having a healthy dinner. I had them on my list of things to make for this week, but didn’t have a specific recipe picked out when I noticed these on foodgawker. - BrownEyedBaker

INGREDIENTS:

For the Cookies:

2¾ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1¼ teaspoons kosher salt

1½ teaspoons ground cinnamon

1¼ teaspoons ground ginger

¾ teaspoon ground nutmeg

¾ cup (6 ounces) unsalted butter, at room temperature

2¼ cups light brown sugar

2 eggs, at room temperature

1½ cups canned pumpkin

¾ cup half-and-half

1 teaspoon vanilla extract

For the Icing:

4 cups powdered sugar

10 tablespoons unsalted butter

¼ cup plus 1 tablespoon half-and-half

2 teaspoons vanilla extract

DIRECTIONS:

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside.

3. In the bowl of an electric mixer, cream together the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Beat in the eggs until combined. Reduce the mixer speed to low and add the pumpkin, half-and-half and vanilla. Beat until very well blended, about 2 minutes (the batter may look grainy at this point, but don't worry, it will come together). Keep the mixer on low and gradually add the dry ingredients, mixing until just combined. Use a rubber spatula to give it a final mix, incorporating any flour on the sides and scraping the bottom of the bowl.

4. Use a large cookie scoop to scoop balls of the batter onto the prepared baking sheets, leaving about 1½ inches between them. Bake for 12 to 15 minutes, or until the tops of the cookies spring back when lightly pressed. Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes then remove them to the rack to cool completely. Repeat with the remaining batter.

5. To make the icing: Add the powdered sugar to a heatproof bowl. Put the butter in a small saucepan over medium heet and let it start melting. Continue cooking, swirling occasionally, until the butter becomes golden brown and smells nutty (be paitent and watch carefully, it can go from brown to burnt quickly). Remove it from the heat and pour it over the powdered sugar, scraping the browned bits from the bottom of the pan. Add the half-and-half and vanilla and stir until the icing is smooth. Using a small offset spatula, spread icing on each cookie.

Source: http://www.browneyedbaker.com/2011/10/26/pumpkin-cookies-with-brown-butter-icing/

Friday, 22 November 2013

Pumpkin Molasses Sandwich Cookies

Soft and chewy Pumpkin Molasses Cookies sandwiched together with a sweet and tangy cream cheese frosting is like eating easy desserts at home with your loved ones. Messy? A little, but so worth a little cream cheese on your fingers. Thanksgiving has come and gone, so now it’s time to switch my baking gears from all things pumpkin to all things cookies which you can check out cooking videos, an example would be the video below on how to make this lovely easy dessert recipes. However, judging from the post title, I can’t quite give up my pumpkin obsession, so I figured I’d combine the best of both worlds with Pumpkin Molasses Sandwich Cookies. While on a recent trip, I was meandering through the aisles and came across Pumpkin Cheesecake Sandwich Cookies. Hello! Two of my most favorite things in the world combined into a holiday cookie? Sold. Sort of. Instead of chucking the preservative-filled box into my cart, I exercised what little restraint I have while in Target and decided to make them myself.

INGREDIENTS:

For the Cookies

2 1/3 cups Gold Medal all-purpose flour

2 tsp baking soda

1/2 tsp salt

1 tablespoon homemade pumpkin pie spice

8 tablespoons unsalted butter, room temperature

1 cup light brown sugar, packed

1/4 cup molasses

2/3 cup pure pumpkin puree

1 large egg

1/2 cup granulated sugar, for rolling

For the Filling

1 (8 ounce) package cream cheese, softened

3 1/2 cups confectioners' sugar, sifted

1 teaspoon pure vanilla extract

DIRECTIONS:

For the Cookies

1. Whisk together the flour, baking soda, salt, and pumpkin pie spice.

2. Working with a stand mixer, preferably fitted with a paddle attachment, or a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar, molasses, and pumpkin puree and beat for 2 minutes, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more.

3. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If flour remains in the bottom of the bowl, mix the last of the dry ingredients by hand to avoid over beating. You will have a very soft dough.

4. Divide the dough in half and wrap each piece in plastic wrap. Freeze for at least 30 minutes, or refrigerate for at least 1 hour. The dough is sticky, so the longer time it can chill the easier it is to work with.

5. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

6. Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 24 pieces (or use a small cookie scoop), and roll each piece into a ball. Roll the balls in the sugar, then place dough balls on prepared cookie sheets and use a the bottom of a glass to ever-so-gently press down on the cookies. Do not over crowd.

7. Bake the cookies one sheet at a time for 7-9 minutes, or until the top feels set to the touch. Remove baking sheets from the oven. Let cookies cool 5 minutes on the sheets before transferring them to a cooling rack.

8. Repeat with second batch of dough.

For the Filling

1. In a medium bowl with an electric mixer, combine cream cheese and confectioners' sugar. Mix on low speed until the sugar is incorporated, increase speed to medium-high and mix for about one minute. Add in vanilla and continue mixing on low speed until vanilla in fully incorporated.

2. To assemble the cookies, pipe or spread the filling on the bottom of one cookie. Top with another cookie and press together gently to create a sandwich cookie. Repeat with remaining cookies.

Source: http://www.mybakingaddiction.com/pumpkin-molasses-sandwich-cookies/

Spiced Chocolate Chip Cookies

Basically you use the latte setting but rather than use coffee and foam you use tea and either coffee, foam, or hot chocolate. I decided to combine the Chai tea pack with hot chocolate which is just one of the easy desserts recipe that you can make at home with some friend. It was AWESOME! It was so good I started to obsess a little about spice and chocolate on the days I was not in the office, and then I started to crave cookies. I think you see where this is going. The spice mix in these cookies is not true Chai since it is missing the pepper. I just wanted the essence of Chai, so I borrowed some of the aromatic spices for these cookies which you can check out some cooking videos at Gourmandia. These are perfect for cooler weather, with a cup of steaming hot coffee or even hot chocolate, but I can see eating these any time of the year. I added a little chopped pecan to these to compliment the spices. If you wanted you could increase the nuts to a full cup, or use chopped walnuts, or just add more chocolate which you can combine to make easy dessert recipes.

Ingredients

2¼ cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

¼ teaspoon ginger

¼ teaspoon cardamom

⅛ teaspoon allspice

1 cup butter, slightly softened but not greasy

1 cup packed light brown sugar

½ cup sugar

2 eggs, cold

2 teaspoons vanilla

1 – 12 ounce bag semi sweet-chocolate chips

½ cup chopped pecans

Instructions

Heat the oven to 350 F and line two baking sheets with parchment paper.

In a medium bowl sift together the flour, baking soda, salt, cinnamon, ginger, cardamom, and all spice. Set aside.

In the work bowl of a stand mixer, or in a large bowl with a hand mixer, add the butter, brown sugar, and sugar. Beat on medium low speed until the butter and sugar are well mixed but not fluffy, about 1 minute. Add the eggs one at a time, mixing well before adding the next, about 30 seconds each. Stir in the vanilla.

Add the flour mixture to the butter mixture and mix on low speed until just combined, about 20 seconds. Add the chocolate chips and chopped pecans and stir until evenly distributed, about 20 seconds.

Scoop the dough onto the prepared cookie sheets by rounded tablespoons at least 2 inches apart. Bake for 8 to 10 minutes, or until the cookies are just golden brown on the top. Cool on the pan for 3 minutes before transferring to a wire rack to cool completely.

Thursday, 21 November 2013

Hot Chocolate Brownie Torte

This Hot Chocolate Brownie Torte is an easy desserts recipe from Clabber Girl. Of course I couldn’t turn down making it one can never have too many brownie recipes and variations. And even more so, once I saw that it was a one-bowl brownie recipe fast and easy which you can find cooking videos at Gourmandia. That is, unless you add the chocolate marbled topping like I did. If you do, bake your brownie as the recipe directs and let it cool completely. While it’s cooling, grab two microwave safe bowls, one for each chocolate to make the marbled topping. That is, unless you add the chocolate marbled topping like I did. If you do, bake your brownie as the recipe directs and let it cool completely. While it’s cooling, grab two microwave safe bowls, one for each chocolate to make the marbled topping recipe below which is just one of those easy dessert recipes.

Ingredients:

3/4 cup of dark chocolate

½ cup of white chocolate

4 teaspoons shortening

For the Hot Chocoloate Brownie Torte recipe click here.

Directions:

Place a ½ cup of dark chocolate and 2 teaspoons of shortening in a bowl and a ½ cup of white chocolate and remaining 2 teaspoons of shortening another. Heat in ten second bursts, removing every ten seconds to stir. Repeat as needed until chocolate is melted.

Pour melted dark chocolate on top of torte and using an offset spatula spread to an even finish. Drizzle white chocolate top, then using a toothpick drag the white chocolate all through the dark chocolate in different directions for a marbled finish.

Source: http://www.bakersroyale.com/brownies/hot-chocolate-brownie-torte/

Tuesday, 19 November 2013

Beautiful Cranberry Upside Down Cake

MARTHASTEWART

·
3 DAYS AGO
It pairs sweet and sticky caramelized cranberries with a light and fluffy butter cake. This cake begs to be served warm from the oven, with or without a dollop of softly whipped cream or a scoop of vanilla or caramel ice cream recipes. Leftovers can be covered, stored in the refrigerator, and simply reheated. The idea for an Upside Down Cake probably came from the French apple cake which is just one of thoseeasy desserts, called a Tarte Tatin. The Tarte Tatin was created by Madame Tatin, one of two sisters who ran a hotel in the Sologne (Loire) region of France around the turn of the 20th century. Looking at these two desserts the similarities are obvious; both consist of caramelized fruit topped with pastry that is baked, and both are inverted after baking so the fruit is on top. The main difference between these two cakes, is that while the Tarte Tatin tops the apples with either puff pastry or a sweet pastry, This beautiful Cranberry Upside Down Cake is such a unique way to showcase fresh cranberries which are ingredients for other easy dessert recipes.
Cranberry Upside-Down Cake

KRAFTCOOKINGSCHOOL

·
2 YEARS AGO
Ingredients:

Topping:

5 tablespoons (1/3 cup) (70 grams) unsalted butter

2/3 cup (140 grams) light brown sugar

8 ounces (2 1/4 cups) (227 grams) fresh cranberries

Cake Batter:

1 1/2 cups (195 grams) all purpose flour

2 teaspoons (7 grams) baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar

1 teaspoon pure vanilla extract

2 large eggs, separated

1/2 cup (120 ml) milk, room temperature

1/4 teaspoon cream of tartar

Preaparation:

Cranberry Upside Down Cake: Preheat oven to 350 degrees F (180 degrees C). Butter a 9 inch (23 cm) round cake pan.

Topping: Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continuecooking for a few more minutes until the sugar starts to brown (caramelize). Then remove from heat, and pour into your prepared cake pan. Sprinkle evenly with the fresh cranberries.

Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter with the sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks and beat until incorporated. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.

In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 35-40 minutes, or until the top of the cake has browned and it just starts to pull away from the sides of the pan, and a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool for about 10-15 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate. This cake is best served shortly after baking, while it's still warm. But leftovers can be covered and stored in the refrigerator for a few days. Reheat.

Source:
http://www.

joyofbaking.com/CranberryUp
sideDownCake.html

Bite Size Salted Caramel Pecan Pies

Bite Size Salted Caramel Pecan Pie

BAKINGBITES

·
3 DAYS AGO
These Bite Size Salted Caramel Pecan Pies are one bite pies baked in mini muffin pans that have a filling made with salted caramel which can be used for other easy desserts. I topped each of my pies off with a whole pecan half. You can leave this off, if you prefer, since you only need pecan pieces to make the filling. They are at their peak the same day they are baked, when the pastry is perfectly light and flaky. That said, they do keep well and can be stored in an airtight container and served several days after baking if you prefer. One batch makes 15-16 miniature pies, depending on how many mini pies you are able to carve out of your pie crust dough, but the filling recipe can be doubled to make bigger batches for parties.

Essentially, I replaced the corn syrup used in a regular pecan pie with salted caramel sauce just like other ice cream recipes, choosing a brand that was handmade and contained no corn syrup. I highly recommend you do the same, although the recipe will work with any brand of salted caramel sauce, simply because a high quality caramel sauce will give your mini pies the best flavor like in any other easy dessert recipes. The caramel lends a delicious, buttery flavor to the filling and makes these little pies very addictive, with a nice balance of salty and sweet. The pies also have a very good ratio of flaky crust to filling, with plenty of nuts in each bite for texture.
Chocolate Lover's Favorite Pecan Pie | Salted Caramel-Chocolate Pecan Pie

SOUTHERNLIVINGMAG

·
25 DAYS AGO
Ingredients:

dough for 1 9-inch pie crust

1/3 cup salted caramel sauce

1/3 cup sugar

1 large egg

1/2 tsp vanilla extract

1/8 tsp salt

2/3 cup chopped pecans

16 untoasted pecan halves, for garnish.

Preparation:

Preheat oven to 375F.

On a lightly floured surface, roll out pie crust dough until it is about 1/8 inch thick. Cut into 16 rounds using a 2 1/2 inch round cutter (excess dough can be stacked, chilled and re-rolled once, if necessary; dough should not be bunched together). Press dough rounds into a mini muffin pan. Chill for 20 minutes.

In a large bowl, whisk together salted caramel sauce, sugar, egg, vanilla and salt. Stir in chopped pecans. Fill each mini pie shell with about 1 tbsp filling, at least 3/4 full. Top each with an untoasted pecan half.

Bake for 21-25 minutes, or until pie crusts are dark golden brown on the edges.

Allow to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

Source:
http://

bakingbites.com/2013/11/bit
e-size-salted-caramel-pecan-pies/