Desserts Ville

 

Do you ever remember in your childhood, after dinner and your plates were totally clean which was an observation that my mother made before those drooling moments when you mother would say the best words in the world, “now for dessert”, eyes would brighten and you would get visions of all kinds of goodies and start to unconsciously drool.  You would sit there looking and waiting with your forks and spoons standing attention at the “ready” When Mom would emerged from the kitchen from wince she disappeared to return with….wait….DESSSERT!  Of course we all had an idea what it would be, because we would smell it baking, (it is amazing how well you’re olfactory cells in your nose works or how many times you have to wash your hand in the kitchen sink and check out the “heavenly” smell), well this is what my blog will be about today.  Since I am old as proverbial dirt, I only have very basics memories, like apple, pumpkin pies, cakes, pudding, fruit compote, fresh strawberries or homemade apple sauce, the kind that is not mashed but sliced in 8ths and cooked to perfection and brought to the table in a large bowl that would be accompanied with scones to spoon on top and watch (with glee) as it drips on the top and over the sides of the scone onto the plate.  Your eyes would watch and see if you could ask for more and just be happy with what you got.  In most cases, since I was a “growing” boy I would say “hey mom, seconds?” but of course I would get a smile if yes, because it would depend on the attendees at the table.  When you have a family of five children, in all sorts of ages would be a no, and of course how much of an appetite that my dad had.  Which in comparisons was “HUGE” After all is brought home the money.  But, that was understood and we just smacked our lips and dug in.  That was just one example of desserts.  My mom was a master chef, and at that age, no matter what it was, just as long as it was sweet we were satisfied. You can find a volume of desserts anywhere in books or the internet.  I have some here that I have found to be mouthwatering and sugar satisfying.  Now a word of warning, if you are on a low sugar diet leave this blog and find something that isn’t as tempting.

 

 Addictive Pecan Pie Bars

Serves: 16

Ingredients:

·         For the shortbread crust:

      ·         ¾ cup (6oz/ 170g) unsalted butter, softened to room   temp

      ·         ½ cup (3½oz/ 99g) packed soft brown sugar (preferably light but dark is fine)

·         2 cups (8½oz) all-purpose flour

·         ¼ teaspoon plus ⅛ teaspoon salt·          

·         For the pecan topping:

·         ½ cup (4oz/113g) unsalted butter

·         1 cup (7oz/199g) packed brown sugar (preferably light but dark is fine)

·         ⅓ cup honey (*see not for substitution)

·         2 tablespoons heavy whipping cream

·         ⅛ teaspoon salt

·         2 cups (8oz/ 227g) coarsely chopped pecans

 Instructions:

To make the shortbread crust: Adjust oven rack to middle position and preheat oven to 350F/180C. Line a 13 X 9-inch baking dish with a large sheet foil, leaving a two-inch overhang on all sides. Spray foil with a non-stick cooking spray. In the bowl of a stand mixer fitted with a paddle attachment (or a medium bowl and an electric hand mixer) beat the butter on medium-high speed until soft and ribbon-like; about 1 minute. Add in the brown sugar and salt and beat together until lightened in both texture and color; 3 to 5 minutes. Turn down the mixer to lowest speed, then gradually add in the flour and mix until dough comes together in crumbles. Press the dough into the prepared baking dish, then using the back of a measuring cup, smooth out into an even layer. Bake for 20 minutes, or until golden brown. While the crust bakes, make the pecan filling.

To make the pecan filling:

In a medium saucepan set over medium heat, melt together the butter, brown sugar, honey, heavy cream and salt. Bring mixture to a simmer then allow it to simmer for exactly 1 minute. Don't overcook or the filling will be harden and become candy-like instead of soft and stretchy. Stir in the pecans.

 

To finish:

Take the shortbread crust out of the oven, then pour the pecan mixture over the hot shortbread and spread into an even layer. Return the baking dish to the oven and bake again until the top is bubbling; about 20 minutes. If the top bubbles before hitting the 20 minute mark, take it out of the oven anyway. If you bake it beyond bubbling, the filling will not be as soft and chewy; so make sure not to over bake. The filling will still look uncooked, but will set up upon cooling. Allow to cool completely in the pan. If you're in a rush, you could speed up the cooling process by placing the pan in the fridge or freezer. Then, using the foil overhang lift the bars out of the pan and place on a cutting board. Slide the foil from underneath the bars and discard, then cut into 16 bars; 4 rows by 4 rows. Store it in an airtight container at room temperature for up to 5 days.

 Notes

* The honey contributes hints of flavor to the filling which I love. The honey flavor is subtle but detectable. If you don't like the taste of honey, you could swap it with light corn syrup, which is flavorless, or pure maple syrup.

 Banana Split Cake

Ingredients:

1 1/2 cups graham cracker crumbs

 1 cup sugar, divided

 1/3 cup butter, melted

 2 (8 ounce) packages cream cheese, softened

 1 (20 ounce) can crushed pineapple, drained (save juice)

 5 medium bananas

 2 cups cold milk

 2 packages (4 serving size) Jell-O vanilla instant pudding

 1 (8 ounce) carton Cool Whip

 1 cup chopped pecans

 Mix crumbs, 1/4 cup sugar, and melted butter. Press firmly into bottom of 13 x 9 inch pan. Freeze 10 minutes.

 Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until fluffy. Spread carefully over crust; top with pineapple. Slice the bananas into the reserved pineapple juice (this will keep them from turning brown), drain, and arrange over pineapple.

 Pour milk in a medium bowl. Add dry pudding mixes. Beat with a wire whisk 2 minutes, or until thickened. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining whipped topping; sprinkle with pecans. Refrigerate 5 hours or overnight. Makes 24 servings. Serve each piece with a drizzle of chocolate syrup and topped with a cherry.

Banana Split S’mores Ice cream Cake

Prep time:  20 min

Total time:  20 min

Serves: 9 bars

 This Banana Split S’mores Ice Cream Cake is everything you've ever dreamed of in an ice cream cake. The airy no-churn S’mores ice cream is filled with marshmallow, chocolate and graham crackers plus smashed banana. Top this ice cream cake with your favorite banana split toppings and don't forget the sprinkles!

 

Ingredients:

For the crust:

·         2          C         Oreo cookie crumbs

·         7          tbsp.    Unsalted butter

 

For the filling:

·         8          oz.       Cream cheese

·         2                      medium bananas, smashed

·         7          oz.       Marshmallow cream

·         ¼         C         Sugar

·         1          C         Graham cracker crumbs

·         3          oz.       Chocolate, chopped

·         8          oz.       Cool Whip, thawed.

·         Toppings of choice

 Instructions:

1.    For the crust, grind Oreos into a fine crumb using a food processor or blender. Put crumbs in a microwave-safe bowl. Add butter and microwave for 45-60 seconds until butter is melted. Stir to coat Oreos in butter.

2.    Line the bottom of an 8-inch square pan with tin foil. Press crust into the bottom of the pan. Refrigerate until the filling is ready.

3.    For the filling

4.    Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.

5.    Add two peeled bananas and beat until well incorporated into the cream cheese.

6.    Spoon the marshmallow cream into the bowl and add sugar. Mix on medium speed until all ingredients are well combined. Scrape down the sides of the bowl.

7.    Lastly, add graham cracker crumbs, chopped chocolate and Cool Whip. Continue to mix, once all ingredients are well mixed, pour into prepared crust. Freeze for 4-6 hours. To serve, remove from the freezer, lift it out of the pan with the tin foil. Allow to rest for 20 minutes before slicing. Add your favorite toppings: strawberries, hot fudge sauce, caramel sauce, sprinkles, nuts and whipped cream.

Notes:

I used an 8"x8"x3" pan and the filling came right to the top. Feel free to use a 9" square pan as well

 

 

Caramel Apple Upside Down Cake

 

  

PREP TIME:  25 MINS

COOK TIME:  55 MINS

TOTAL TIME:  1 HOUR 20 MINS

SERVES: 8

A delicious apple upside down cake that is perfectly moist and has a caramel glaze on top!

INGREDIENTS

¼ cup butter

⅔ Cup packed brown sugar

½ teaspoon ground cinnamon

2 medium apples, peeled, cut into ½-inch wedges

1⅓ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

1 cup granulated sugar

½ cup butter or margarine, softened

2 eggs

½ teaspoon vanilla

¼ cup milk

Whipped Cream topping:

1 cup whipping cream

2 tablespoons sugar

INSTRUCTIONS

Preheat oven to 325 degrees. Spray an 9 inch round or square pan with cooking spray. Set aside.

In a medium saucepan melt ¼ cup butter over medium heat until melted. Add the brown sugar. Bring it to a boil and remove from heat. Stir in ¼ teaspoon of cinnamon. Pour into the bottom of the greased pan. Arrange the apples over the brown sugar mixture. In a medium size bowl whisk together flour, baking powder, ½ teaspoon cinnamon and salt. Set bowl aside. In a large bowl or mixer, beat together 1 cup sugar, and ½ cup butter on medium speed until fluffy. Add in eggs and vanilla. Beat in flour mixture alternating with the milk until smooth. Pour the batter over the apples and spread evenly. Bake 55-60 minutes or until toothpick comes out clean. Cool on a wire rack for 15 minutes. Meanwhile, to make the whipped topping, beat whipping cream on high until soft peaks start to form. Add in 2 tablespoons sugar. Run knife along the edges of the cake and flip upside down on a pan. Serve warm with whipped cream on top.

 

Chocolate Italian Love Cake

 

Prep time: 10 mins

Cook time: 1 hour

Total time: 1 hour 10 mins

 Author: Adapted from Paula Deen

Recipe type: Dessert

Serves: 15

Ingredients:

• 1 package chocolate cake mix (I recommend using Betty Crocker brand), and the ingredients needed to make the cake according to the package
• 2 lbs. ricotta cheese
• 4 eggs
• ¾ cup sugar
• 1 tsp. pure vanilla extract
• 1 (5.1 oz.) package instant chocolate pudding mix
• 1 cup cold milk
• 8 oz. Cool Whip

Instructions:

1. Preheat your oven to 350*F and spray a 9x13 inch pan with nonstick spray.
2. In a large bowl, mix together your cake mix according to the directions on the box. Set aside.
3. In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
4. *The following directions are correct. The layers switch during the baking time!
5. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.
6. Bake the cake at 350* for 1 hour. Remove from the oven and allow to cool completely before frosting.
7. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.
8. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.
9. ENJOY!

 

Pumpkin Cheesecake with Sour Cream Topping

 

This is my cheesecake that I make for Thanksgiving, I made it before and it is big, so make sure it is for a crowd.  It is sooo good.

Prep: 15 min. + cooling

Bake: 1 hour + chilling

Yield: 12-14 servings (or more with smaller slices)

Ingredients

•1-1/2   cups    graham cracker crumbs

•1/4      cup      sugar

•1/3      cup      butter, melted

•FILLING:

•3         pkgs    (8 ounces each) cream cheese, softened

•1         cup      packed brown sugar

•1         can      (15 ounces) solid-pack pumpkin

•1         can      (5 ounces) evaporated milk

•2 tablespoons cornstarch

•1-1/4 teaspoons ground cinnamon

•1/2 teaspoon ground nutmeg

•2 eggs, lightly beaten

SOUR CREAM LAYER:

•2 cups (16 ounces) sour cream

•1/3 cup sugar

•1 teaspoon McCormick® Pure Vanilla Extract

•Additional ground cinnamon

OPTIONAL TOPPINGS:

•Caramel sundae syrup

•Chocolate syrup

•Whipped cream

•Chocolate curls

•Ground cinnamon

Directions

•In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. spring form pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes. In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. Bake it at 350° for 55-60 minutes or until center is almost set. In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1hour longer. Chill overnight. Remove sides of pan. Let stand at room temperature 30 minutes before slicing. If desired, serve with toppings.

 

Snickers Peanut Butter Brownie Ice Cream Cake

 Ingredients:

1          box brownie mix, plus ingredients required on box

1/4       cup      milk

1                      8 oz. cream cheese, softened

1/2       cup      sugar

1 1/2    cups    peanut butter

1                      8 oz. Cool Whip, thawed

1                    20 oz. bottle chocolate sundae syrup

1                      20 oz. bottle caramel sundae syrup

1                      11.5 oz. bag mini snickers, chopped, divided into three groups

 Instructions:

NOTE: An 8-inch spring form pan is best for this recipe so that you can easily remove the cake once it's been assembled. If you do not have a spring form pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it's assembled and frozen.

Brownies:

1. Make brownie dough according to instructions on back of box.

2. Grease two 8-inch pans (preferable spring form pans see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes (You can also bake 1 big brownie - which would cook for the normal time - and cut it in half, but cutting a brownie in half isn't super easy).

3. When brownies are done baking, allow to completely cool.

 Ice Cream:

1. Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.

2. Fold in the cool whip.

 Assembling it all:

1. Line the sides of an 8-inch spring form pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.

 

NOTE: You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan.

2. Put the first brownie layer in the bottom of your pan.

3. Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie. Top with first group of chopped snickers.

4. Top with half of the peanut butter ice cream.

5. Add second brownie to the pan, on top of the ice cream.

6. Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce. Top with second group of chopped snickers.

7. Top with remaining peanut butter ice cream.

8. Allow ice cream cake to freeze completely.

9. When frozen, remove from spring form pan and remove parchment paper from sides.

10. Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.

11. Cover with remaining chopped snickers and a little more caramel and chocolate sauce.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

2.5Tiramisu Cheesecake

 

It’s been so long since last time I made Tiramisu. Too long that I had no idea that Tiramisu could be presented as a cake. Now since I have to make cakes every now and then because of my very celebratory children, I had to convert a conventional Tiramisu into a cake. Just for their approval.

 Ingredients (8-inch cake):

Crust

1 1/2 cups gingersnap cookie crumb

1/4 cup butter, melted

Filling

2 tablespoons gelatin

2 cups heavy cream

2/3 cup sugar

4 large egg yolks

1/2 teaspoon salt

500 gram Mascarpone cheese

1/2 cup Espresso

10 to 12 lady fingers

1/4 cup cocoa powder

Directions:

Preheat oven at 350F. Grease an 8-inch spring form pan. Line the bottom and side with parchment paper. Set aside.

Make the crust by mixing all the crust ingredients together with a fork. Press the mixture onto the bottom of the spring form pan. Bake crust for 15 minutes. Set aside to cool completely.

Sprinkle gelatin over 1/4 cup of cream and allow to stand for 5 minutes.

In the bowl of a standing mixer, beat the remaining heavy cream until stiff peak forms. Keep in refrigerator for later use.

Put egg yolks, salt and sugar in a mixing bowl over a pot of simmering water. Use an electric hand mixer to beat constantly until the sugar has completely dissolved and the egg yolks are in pale yellow color.

Remove from heat. Whisk in the gelatin mixture.

In the bowl of a standing mixer fitted with a paddle attachment, beat mascarpone on medium speed until light and fluffy, about 5 minutes.

With the mixer running, slowly add the yolk and gelatin mixture. Scrape down the sides and the bottom occasionally. Mix in 1/4 cup espresso until combined. Fold in the whipped cream.

Pour half of the cheese mixture over the cooled crust.

Soak lady fingers, one at a time, in remaining espresso for a few seconds. And lay them over cheese mixture. Pour remaining cheese mixture over top of the lady fingers. Level the top with an offset spatula.

Cover with plastic wrap and refrigerate overnight.

Top with sifted cocoa powder before serving.

Tropical Coconut Cream Pie in Coconut Cookie Crust

Banana, pineapple and coconut add tropical flavors to this creamy vanilla pudding pie in a shortbread cookie crumb crust.

 Time prep: 15 min

 Total: 4 hr. 25 min

Servings total: 10 servings

Ingredients

25                    LORNA DOONE Shortbread Cookies, finely crushed (about 1-1/2       cups)

 1-2/3    cups    BAKER'S ANGEL FLAKE Coconut, divided

1/3       cup      butter or margarine, melted

1-1/2    cups    cold milk

1          pkg.     (4-serving size) JELL-O Vanilla Flavor Instant Pudding

1                      large banana, sliced

1          can      (8 oz.) crushed pineapple, well drained

2          cups    thawed COOL WHIP Whipped Topping

½         cup      BAKER'S ANGEL FLAKE Coconut, toasted

            Instructions

PREHEAT oven to 325°F. Mix cookie crumbs, 2/3 cup of the untoasted coconut and the butter in medium bowl until well blended. Press mixture evenly onto bottom and up side of 9-inch pie plate. Bake 10 minutes or until golden brown. Cool.

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Stir in the remaining 1 cup untoasted coconut. Arrange banana slices on bottom of crust; cover with the pudding mixture. Gently stir pineapple into whipped topping; spread over pudding layer. Sprinkle with the toasted coconut.

REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.

Kraft Kitchens Tips

How to Toast Coconut

Spread coconut into thin layer in shallow baking pan. Bake at 350°F for 7 to 12 minutes or until lightly browned, stirring occasionally.