Category: Desserts

Cherry Cheesecake Brownies

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I was looking at Cooking Light and saw a recipe for Raspberry Cheesecake Brownies (click here if you want it), when I was inspired to

Fudgy, delectable things

create my own variation, using my favorite brownie recipe and my favorite flavor, almond extract (and also because sometimes I can’t be bothered with all the accommodations in making a baking recipe “light”). So, I came up with this, and I’m already a little addicted to it (meaning I’ve made it twice in the last week). I thought there may be someone else out there who would love this combo as much as I do. Note: these are not cakey brownies at all–they are quite dense and fudgy.

Cherry Cheesecake Brownies

4 oz. unsweetened chocolate, chopped
8 T. unsalted butter
2 c. sugar
2 t. vanilla
3 large eggs, at room temperature
1 c. flour
1 c. walnuts or pecans (optional, of course)
Cheesecake Filling
8 oz cream cheese (or neuchatel, if you prefer), softened
1/3 c. sugar
1 egg, at room temperature
1 t. almond extract (or vanilla extract, if you aren’t using cherries)
1/4 c. marashino cherries, chopped, or your favorite preserve (raspberry, cherry, strawberry, caramel sundae topping, whatever!)

Preheat oven to 350. Line a 9 x 13 baking pan with nonstick aluminum foil (a great choice for this recipe), or greased aluminum foil, allowing the foil to hang over the pan by 2″ on the sides (so that you can pull the brownies out easily).

In a large saucepan over low heat, melt the chocolate and the butter until smooth and combined. Take off heat and allow to cool.

While the chocolate mixture cools, make the cheesecake filling. Combine the cream cheese, 1/3 c. sugar, egg, and extract in a mixing bowl (it’s important to have the cream cheese and egg at room temperature, or the mixture will curdle. You can warm cream cheese in a microwave, sans the wrapper, of course, and you can warm an uncracked egg in a bowl of warm water). Whip at high speed until combined, and no lumps remain.

When chocolate mixture has cooled, stir in the 2 c. sugar and vanilla, followed by the eggs, one at a time. Add the flour and nuts, if using, and scrape the batter into the prepared pan. Then, dollop the cream cheese mixture over the brownies, at various intervals and sprinkle the chopped cherries (or dollop on the jam) around the pan. With a butter knife, swirl the mixture by making ribbon-candy waves one direction in the pan, then turn the pan, and make the waves the other direction. Swirl until your satisfied with the design:) Cook the brownies in the preheated oven for 25-30 minutes, or until a toothpick comes out with just a couple of crumbs. Place the pan on a rack to cool, and then remove the brownies with the aluminum-foil handles. Refrigerate the extras (they’re even better the second day–more fudgy!) Let me know if you like these!

Chocolate Pear Tart

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This is another recipe from Everyday Food–I pulled it from the magazine almost 3 years ago, and it’s remained one of my favorite desserts. It’s also wheat-free! (Since I know this is important to some of you!) I hadn’t remembered that about it, but sure enough, it is. Also, I was at Trader Joe’s yesterday and noticed they sell Almond Meal, so you don’t have to grind your own almonds (and it wasn’t that expensive–like $4 for over a pound, I believe). Anyway, this is a great Valentines-y dessert in my opinion. And I would recommend Bartlett pears–I’ve tried Anjou and Bosc, and think the Bartlett’s are the best. One last note: if you don’t have apple jelly, don’t worry too much; it mostly just creates a beautiful finish, but doesn’t do much for the flavor. I have to admit, though, using the jelly is one baking trick I’ve learned that makes me feel just a little more accomplished as a baker . . .

Chocolate Pear Tart

Ingredients

Serves 8

  • 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
  • 1 cup whole blanched almonds
  • 3/4 cup sugar
  • 3 large eggs
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon almond extract (optional)
  • 3 firm, ripe Bartlett pears
  • 1/2 lemon
  • 2 tablespoons apple jelly
  1. Preheat oven to 350 degrees. Brush a 9-inch removable-bottom tart pan with butter; set aside.
  2. In a food processor, combine almonds and sugar; process until very finely ground. Add butter, eggs, cocoa, vanilla, salt, and almond extract, if using; process until combined. Spread mixture evenly in prepared pan.
  3. Peel, halve, and core pears; cut lengthwise into 1/4-inch-thick slices, rubbing them with lemon as you work (to prevent discoloration). Arrange slices on chocolate mixture, slightly overlapping, without pressing in.
  4. Place pan on a baking sheet; bake until top is puffed and a toothpick inserted in center of chocolate mixture comes out with only a few moist crumbs attached, 45 to 50 minutes. Cool completely in pan.
  5. Briefly heat jelly in the microwave or on the stove until liquefied. Gently brush pears with jelly; let set, at least 20 minutes. Remove tart from pan, and serve.

Cranberry-Pear Cake Bars

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cranberry-pear-barI got this recipe a couple years ago from Everyday Food, but like usual, I’m having a hard time locating it on Martha’s incredibly-impossible recipe search engine. So, I’ll retype it. I love this recipe. The bars are actually quite tart, which is pleasant after all the sickeningly sweet things I usually make at Christmastime, and it has a nice texture. I’m bringing these to the Ward Christmas Party on Saturday, so all are invited for a sample!

Cranberry-Pear Cake Bars

1/2 c. (1 stick) butter, melted
2 c. flour
1 t. soda
1 t. cinnamon
1 t. salt
1 3/4 c. packed light-brown sugar
2 large eggs
1 t. vanilla
1 T. finely grated orange zest (Microplanes are the best zesters!)
2 firm pears, peeled, halved, cored and thinly sliced
8 oz. fresh or frozen cranberries
1/2 c. walnut pieces
whipped cream, for serving (optional, of course)

1. Preheat oven to 350. Grease, spray, or line a 9 x 13″ pan with parchment paper. In a medium bowl, combine flour, soda, cinnamon, and salt. Set aside.
2. In a large bowl, whisk sugar, butter, eggs, vanilla, and zest until smooth. Add flour mixture; mix just until moistened (do not overmix). Fold in pears, cranberries, and walnuts.
3. Transfer batter to prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 40-45 minutes. Cool completely in pan set on a rack. If using parchment, pull the overhang out to easily cut.

Picture to come on Saturday . . .

Southern Pecan Praline Pie

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This was my new favorite recipe from Thanksgiving. Thankfully, many guests were more interested in the cream and lemon pies more than this one, leaving this heavenly thing to just a few hands. I’m resisting making it again until Christmas, because I know I would eat it all in one sitting, but this is a really great recipe. I’ve taken it from America’s Test Kitchen’s 2007 Annual.

Southern Pecan Praline Pie

Crust
1 1/4 c. flour
2 T. dark brown sugar
1/2 t. salt
8 T. butter, cut into 1/4″ pieces
3-4 T. ice water

Filling
8 T. unsalted butter, cut into 1″ pieces
3/4 c. packed dark brown sugar
1 t. salt
3 large eggs
3/4 c. dark corn syrup
1 T. vanilla extract
2 T. bourbon (I left this out)
2 c. whole pecans, toasted, cooled, and broken into small pieces (you can toast in a skillet over med.-high heat for 8-10 min., or in a 350 degree oven for about the same amount of time–until they are fragrant)

For the Crust
1. Process the flour, brown sugar, and salt in a food processor until combined. Add the butter and pulse until the mixture resembles coarse cornmeal, about ten 1-second pulses. Turn the mixture into a medium bowl (I don’t have a food processor, so I do this with a pastry blender–you can also do it with your fingers–which works really well if you are using frozen butter).
2. Sprinkle 3 T. of ice water over the mixture and stir and press the dough together using a stiff rubber spatula until the dough sticks together. If the dough does not come together, stir in the remaining 1 T. water until the dough forms large clumps and no dry flour remains. Turn the dough out onto the counter and flatten into a 4″ disk. Wrap the disk in plastic wrap and refrigerate for at least 1 hour before rolling.
3. Remove dough and roll it out on a lightly floured surface until it’s about a 12″ circle and 1/8″ thick. Transfer to a 9″ pie plate. Refrigerate for 30 minutes, then freeze for 20 more (this preserves the shape by baking, but not much is lost if you don’t have time–or if you just want to leave it in the fridge a couple of hours instead).
4. When ready to bake (this means you are ready to complete the whole pie–see below), place the oven rack in the middle, and preheat the oven to 375. Line the dough with aluminum foil and place dry beans or pie weights in the dough. Bake for 20-25 minutes, then remove the foil and bake for another 10-15 minutes, until lightly browned and set. Cool on a rack.
For the Filling
5. Lower the oven temp to 275.
6. Cook butter, brown sugar and salt together in a medium saucepan over medium heat until the sugar is melted and butter absorbed, 2 minutes. Remove from heat and whisk in eggs, one at a time, then whisk in the corn syrup, vanilla, and bourbon, if using. Return the pan to medium heat and cook, stirring constantly, until mixture is glossy and warm to the touch, about 4 minutes. (Do not overheat). Remove from heat and stir in pecans.
7. Pour the filling in the warm shell (needs to be warm) and bake until the center feels set yet soft, like jello, when pressed, 45-60 minutes. Transfer to a rack and cool for 4 hours, to completely set the pie, before serving.

IMG_6597

Pumpkin Bread Pudding with Caramel Sauce

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I haven’t made this dessert in a couple of years, but it is one of the best uses for pumpkin out there. I was telling Jeff about it last night, because the first time I made it, I  think I made it 4 times in one month.  A little overkill, I know, but it’s fairly simple and really delicious. Besides, it’s November; don’t we all need more ways to bake pumpkin?

Pumpkin Bread Pudding with Caramel Sauce (from Epicurious)
originally published in Bon Appetit in 2000

Bread pudding

  • 2 cups half and half
  • 1 15-ounce can pure pumpkin
  • 1 cup (packed) plus 2 tablespoons dark brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons pumpkin pie spice [you can just make your own blend of cinnamon, ginger, cloves, and allspice or nutmeg: about 3/4 t. cinnamon, 1/2 t. ginger, 1/4 t. cloves and nutmeg or allspice]
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons vanilla extract
  • 10 cups 1/2-inch cubes egg bread (about 10-ounces) [sandwich bread works well, too]
  • 1/2 cup golden raisins [I leave this out–we’re not raisin fans here]

Caramel sauce

  • 1 1/4 cups (packed) dark brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup whipping cream

For bread pudding:
Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11×7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.

Meanwhile, prepare caramel sauce:
Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

Pumpkin Spice Trifle

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Who won 2nd place at the ward dessert competition?  That’s right.  Me!

I love this dessert, Kelly! I took a picture of it 🙂

Jason says the only reason the 1st place dessert won was because the cook cheated and got all of her friends to vote for it.  To which I responded, “Yeah, but didn’t all my friends pretty much vote for mine…?”  He said that was different because my friends actually thought mine was the best.  Oh, Jason.  So loyal.  To be fair, I tasted the 1st place dessert and thought it was pretty yummy, so I don’t really think there was a conspiracy, despite what my husband thinks.

By popular demand, here’s 2nd place!

Pumpkin Spice Trifle

Layers 1 and 4
America’s Test Kitchen spice cake (this is a fantastic cake!  It’s also very involved.  If you’re short on time and/or feeling a bit lazy, a spice cake mix from a box works perfectly well.  I fed the trifle to my in-laws using a box cake and they raved about it just the same)

Bake according to directions in 9 x 13 pan.  Cut cake into little squares and arrange at bottom of trifle bowl so that there is a minimum of space between the pieces.

Layers 2 and 5
1 C. pumpkin
Sugar-free cheesecake pudding, mixed according to directions on box (what’s the point of sugar-free, given all the other sugar in this trifle, you ask?  Actually, Jello only makes cheesecake pudding in sugar-free.)
2 t. cinnamon

Mix together and smooth over the cake layer.

Layers 3 and 6
1 C. whipping cream
1/8 C. sugar
1 t. vanilla
Crushed Heath bar

Whip whipping cream with sugar and vanilla until the cream has the usual whipped cream consistency.  Smooth on top of pumpkin layer, being careful not to get any orange in the whipped cream.  Sprinkle crushed Heath bar liberally on top.

Note: I had enough to probably add another layer of each, but was out of room in my trifle bowl.

Peanut Butter Filling for Homemade Reese’s

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I wasn’t aware that making candy wasn’t actually that difficult–it takes some time to tweak out the imperfections, but it’s pretty straightforward. And this filling makes homemade candy worth it. In fact, I used to just make this recipe at Christmas to pass out to friends, but last year, I made it for Valentines, Easter, Halloween (into eyeballs) and of course Christmas too. A Reese’s just isn’t the same after trying one of these . . .

Peanut Butter Filling for Dipped Chocolates

1 stick butter, softened
1 c. peanut butter (I’ve used natural and the other [unnatural?], both work fine)
1 1/2 c. confectioner’s sugar
1/4 c. light corn syrup
chocolate for dipping (the better the chocolate, the better the candy. Look for Guittard, Ghiradelli or Callebaut in block form)

In a mixing bowl or standing mixer, combine butter and peanut butter until well incorporated (about 2 minutes). Scrape the sides of the bowl with a spatula, and mix for another 30 seconds. Then, add the sugar; mix for 30 seconds, then the corn syrup, and mix until incorporated. Divide the filling (it will be really soft) into two separate storage containers and refrigerate for at least one hour.

When ready to roll the balls, line a baking sheet with wax paper or parchment paper. Remove one container (the other will get too soft if you take it out now, so leave it in the fridge), and roll the filling into 1/2″ balls (or whatever size you prefer). Place on the cookie sheet. Continue until all the dough from both containers has been rolled, then place in your freezer for at least one hour.

When ready to dip, temper your chocolate (I won’t get into this process too much here, but tempering involves melting the chocolate and cooling it to about 89-90 degrees, depending on the type, just prior to dipping. Your chocolate will get streaky if it’s not tempered correctly. This, of course, takes practice and it helps to have an instant-read thermometer. There are several helpful websites and cookbooks that can help, too). Line another cookie sheet with wax or parchment paper. Using a fondue fork or other dipping instrument, spear a peanut-butter ball, and dip in the chocolate, then place on the cookie sheet. Continue until the chocolate is too cold (then you must retemper) or fillings are all dipped. If the filling gets too warm before it’s all dipped, place in the freezer for 15-20 minutes before continuing.

When finished, keep the chocolate in the fridge until serving. As the chocolate warm to room temperature, a little bubble of peanut-butter filling forms on the top. This makes them easy to identify–and I don’t know how to prevent it :). Since the filling is soft, it literally melts in your mouth, and is a lot less sugary than Reese’s.

This process sounds involved, but really takes no longer than a batch of cookies with a little experience. And it’s really fun to have homemade candy. I’m pretty sure you’ll love them.

Steamed Butternut Squash Pudding

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Yesterday I turned to my old standby, Cooking Light, for some inspiration for two little butternut squash left over from my farm share.  I found Steamed Butternut Squash Pudding.  It’s a pudding like a British plum pudding (which, as an ardent fan of A Christmas Carol I’ve always wanted to make, but when I’ve read recipes for plum pudding, it turns out that it’s basically a fruit cake doused in a LOT of liquor and set in the pantry to stew for a couple of months.  As a non-drinker with no liking of fruit cake, maybe it’s not such a great idea.  Maybe all of the liquor was so the Victorians could stomach the fruit cake…?)

Jason and I ate the puddings late last night for dessert and they received two thumbs up.  Also, since we only have four ramekins, I discovered that the remaining batter bakes up quite nicely as slightly dense muffins.
FYI, I didn’t use the Vanilla Jack Sabayon to go on top because, hi, I don’t drink.  Instead I made a little glaze of powdered sugar, milk and vanilla.  Frankly, I preferred the pudding plain, but Jason liked the glaze.

Gingerbread Cake

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I made this recipe two years ago for our annual Halloween party: it comes out of Martha’s special Halloween Living issue (probably the 2007 edition), and I was mostly attracted to it because she decorated it so well. But, it turns out to be a great gingerbread.  In fact, per Rex’s mom’s request, I’m posting it. The uniqueness of the recipe comes from using the unsulphured molasses–it gives the recipe it’s distinctiveness. Click here to see Martha’s fun Halloween stencils for it, too.


Gingerbread Cake Serves 12

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour, plus more for the pans
1 cup boiling water
2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
2/3 cup packed dark-brown sugar
1 cup unsulfured molasses
1 tablespoon freshly grated ginger
2 large eggs, room temperature, lightly beaten
Confectioners’ sugar, for dusting

Heat oven to 350 degrees. Butter and flour a 9-by-13-inch cake pan; set aside. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.

In an electric mixer with the paddle attachment, cream butter until light. Beat in brown sugar until fluffy. Beat in molasses and grated ginger, baking-soda mixture, and flour mixture. Beat in eggs.

Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool on a wire rack. Cut into squares; dust with confectioners’ sugar.

Frog-Eye Salad

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This is our family recipe for Frog-Eye Salad, written down by my great-aunt Marilyn. This is one of my favorite froofy salads (a salad which is more of a dessert, but somehow still finds a place on the main dish table at any Utah reunion). Actually, it’s my favorite. I have to admit I was shocked when I brought it to a Rhode Island potluck, and hardly a soul touched it. Can anyone account for this?

Frog-Eye Salad

1/2 c. sugar
1 1/2 c. pineapple juice
1 T. flour
1 egg, beaten
1/4 t. salt
1/2 T. lemon juice
3/4 c. Acini de Pepe macaroni (very important to get the right kind–these are the frog eyes)
1/2 t. vegetable oil
1 t. salt
20 oz. can pineapple slices, drained (use the juice above)
8 oz. can crushed pineapple, drained (use the juice above)
11 oz. can Mandarin oranges, drained
8 oz. carton Cool Whip, thawed (or 1 c. whipped cream, my preference)
1 c. miniature marshmallows

In a medium sauce pan, combine sugar, pineapple juice, flour, egg, lemon juice and 1/2 t. salt. Cook, stirring, until the mixture has thickened and is smooth. Set aside off the heat.

In another large saucepan, bring 1 1/2 quarts water to a boil. Add macaroni, oil, and 1 t. salt. Boil 10 minutes, until tender. Drain and rinse and cool in a colander. Combine with pineapple mixture. Place in refrigerator overnight.

The next day, cut pineapple slices in pieces and combine with crushed pineapple, mandarin oranges (cut smaller, if desired), Cool Whip, and marshmallows, and fold into chilled macaroni mixture. Serves 12-15.