Tag Archives: dessert

It’s Not Even Your Birthday Cake

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Miniature Birthday Cake with Funfetti Truffles

1 box of Funfetti cake mix

1/2 container (8 oz) vanilla frosting

1 package of white chocolate morsels

1/2 container (8 oz) chocolate frosting

 

1) Preheat oven to 35o degrees and two ramekins and a 9 in X 13 in pan

2) Prepare the cake according to instructions.

3) Pour into prepared pans and bake according to instructions

3) Put aside the ramekins

4) Crumble the warm cake and mix in 8 oz of frosting

5) Form into balls and place on wax paper

6) Freeze for thirty minutes or until solid

7) In the mean time cut the ramekins in half and frost the four layers

8) Melt the chocolate in the microwave for 1 minute, stopping to stir after thirty seconds

9) Place the coated balls on wax paper and coat with sprinkles

10) Let set in the refrigerator

11) Plate the miniature cake with the truffles or enjoy each separately!

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Peach & Pistachio Spiced Upside Down Cake with Chai Infused Whipped Cream

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Between my budget and my waistline, I have decided I will be undertaking the task of single serving desserts. While I was living with my brother, or in an apartment building with my friends, I could never have enough treats on hand. However, my current roommate has an allergy to all things sweet, even to the extent of carrots, so the job of consuming baked goods rests solely on my shoulders.

I’m hoping these smaller desserts allow me to experiment with plating. My goal is for the photos of simply stacked brownies to be a thing of the past. I need to step up my game with infusions, candies and maybe my own ice cream. Hold me to these higher standards, I will need all the help I can get.

Recipe here.

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Chocolate Berry Tart with Pistachio Crust

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Last week marked my second time teaching with Just Simply Cuisine, and I’d like to think it was a great success. I will be providing pictures from both the class and my own recipe testing. There can never be too may pictures of chocolate, and I really challenge you to think of a dessert that isn’t photogenic. The only thing I can think of is baby shower cakes that depict the mother giving birth. And I’d probably still have slice.

Although it may look complicated, this recipe is fool proof. Somehow sprinkling on edible flowers looks complex, and actually takes just a flick of the wrist, while taking the dessert to a new level.

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Pistachio Chocolate and Mixed Berry Tart

Pistachio Crust:

  • 1/2 cup unsalted shelled pistachios
  • 1 stick unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 teaspoon pure almond extract
  • 1/2 teaspoon salt
  • 1 1/4 cups all-purpose flour

In a food processor, pulse the pistachios until finely ground. In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed until pale. Add the ground pistachios, almond extract and salt and beat until combined. Add the flour and beat at low speed until incorporated and the dough is crumbly. Press into a buttered 9-inch tart pan evenly. Gently poke holes into the crust with a fork. Bake in a preheated oven set to 350 degrees for 20- 25 minutes, or until edges begin turning golden brown.

Chocolate Filling:

  • 1 cup heavy cream
  • 1/2 cup milk
  • 10 ounces semisweet chocolate, chopped
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 pint of raspberries
  • 1 quart of quartered strawberries
  • Edible flowers (pansies or arugula flowers)

Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 20 minutes until the filling is set and the surface is glossy. Chill in the refrigerator until you are ready to serve. Top with berries and edible flowers of your choice.

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Fast Break Brownies

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Occasionally I go to a bottomless mimosas brunch, and occasionally have one two many mimosas. The result is an inexplicable desire to FaceTime with pretty much anyone in my phone book. I don’t know if this is a post colligate phase, where I  feel far away from my friends, or just an inexplicable bad day drinking choice. Either way after a particularly bad bout of Facetime harassment I decided I need to apologize with brownies. Although brownies don’t entire make up for the time wasted trying to dodge my  calls, they do soften the blow. Especially when stuffed with Fast Break candy and frosted.

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Individual Peach Crisps

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I mentioned a few posts ago that I was going to be teaching with Just Simply Cuisine, and I’m happy to report back that everything went well. The only time my nerves showed, and broke my teaching facade, was when I started to shake while cutting the lemon bars. With cooking you can taste and modify, but with baking once the thing goes in the oven you are sh*t out of luck. As I cut the lemon squares I was flooded with all of the potential mistakes I could have made. They could be overcooked, too tart, not have enough sugar and did I even remember to add the flour?! At this point I’m pretty sure physical beads of sweat were dropping on to the squares and intermingling with the glaze. I didn’t even have a chance to try them before they were plated and passed to the students. Luckily people did not immediately upchuck, and if they were insulted by the flavor, they convincingly disguised it. Chris, the instructor, even invited me to teach again, which was the best compliment. Although now I know anxiety medicine is a prerequisite to teaching.

I have been experimenting with recipes and started with individual crisps. I figure there isn’t much room for error here, and plenty of room for creativity. I used this recipe as a base, but plan to modify it to include other stone fruits, and maybe even some berries. The great thing about this dessert is I can actually make one at a time. So the issue I faced with the excessive amount of lemon bars will not be repeated.

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Salted Caramel Brownies with Pretzel Crust

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When it comes to desserts, I am always trying to up the anti. Rice Krispies aren’t complete until they are doused in sprinkles and every quick bread needs dozens of add ins and some sort of glaze. Maybe one day I’ll be a purest but for now I want each dessert to be more extravagant than the last. Besides, plain chocolate chip cookies are not overly interesting to photograph… I want something with layers and textures and variety. Mission accomplished with these brownies. Find the recipe here.

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Lemon Bars with Thyme Crust

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I have been apprenticing at Just Simply Cuisine since January, and it has really been such an impactful experience. Chris Coppola is one of the best home cooks and I’ve learned endless tips and tricks from her. One of her best tricks is to store your fresh herbs in jars of water in your fridge. Honestly my herbs have outlasted everything from pad thai left overs, to horse radish hummus- really the works. My fridge looks like an overgrown garden and at the request of my roommates to tame the beast, I decided to put the herbs to good use in a dessert.

This Saturday I will be teaching her cooking class how to make Lemon Bars with Thyme Crust, and although I’ve been practicing, I have to admit I’m pretty nervous. I’ve made about a hundred squares  to prefect the recipe, so please stop by my apartment any time  and take them off my hands! My roommates are lemon squared out, so to the lobby  they go.

Lemon bars are obviously delicious on their own, but the thyme crust is a simple step that adds so much elegance. I don’t think any of my Oreo stuffed creations can be described as elegant, so I’m feeling semi sophisticated. Send good thoughts my way Saturday morning- screwing up in front of a big group of strangers does not sound ideal, so cross your fingers for me.

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Crust:
1 cup salted butter at room temperature
1/2 cup sugar 
2 cups flour
1 tablespoons fresh thyme, finely chopped
1/4 teaspoon salt

Lemon Layer:
7 large eggs
2 1/2 cups sugar
3 tablespoons lemon zest
1 cup lemon juice
1 cup flour
Fresh thyme sprigs, for garnish

Lemon Glaze:
2 cups confectioner’s sugar
1/4 cup lemon juice

 

Preheat the oven to 350°F and grease a 9 by 13 baking pan.

For the crust, cream the butter and sugar in the bowl of an electric mixer until light. Combine the flour, thyme and salt and, with the mixer on low, add to the butter until just mixed. Pour the dough into the greased pan and press it into an even layer. Bake the crust for 15 to 20 minutes, until very lightly browned.

For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 35 to 40 minutes, until the filling is set. Cool to room temperature.

For the lemon glaze, whisk together the confectioner’s sugar and lemon juice.  Add more or less sugar and/or juice for desired consistency.  Pour glaze over lemon bars and spread with a spatula to cover evenly. Cut into squares and garnish with fresh thyme. Enjoy!

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