Archive for the ‘Dessert’ Category

Lemon Ice Cream Sandwiches with Blueberry Swirl

Aug 4th, 09 / 3 Comments

The Whats Cooking board on the Nest that I like to post on had a new challenge, it was an ingredient challenge, this weeks challenge was blueberries. I don’t like blueberries so I was not very excited about the challenge, but then realized that it would be a good experience to try something I don’t normally use. And Adam likes blueberries so I ran with it, and started browsing for ideas.

While getting a pedicure last week I was reading the newest issue of Gourmet, this recipe was on the cover, they looked to die for. So I decided that would be my blueberry recipe.

These sandwiches were pretty easy to make, Adam and I both felt the ice cream layer was a little too thick, I think otherwise they were very good. And simple treat to make.

Lemon Ice Cream Sandwiches with Blueberry Swirl (From: Gourmet)

Lemon Ice Cream Sandwiches with Blueberry Swirl

For lemon ice cream

  • 2 pints premium vanilla ice cream
  • 1 tablespoon grated lemon zest
  • 2 tablespoons fresh lemon juice

For blueberry compote

  • 2 cups blueberries (10 ounces)
  • 1/4 cup sugar
  • 2 (3- by 21/2-inch) strips lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons cornstarch

For sandwich layers

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract

  • Equipment:

    2 (8-inch) square baking pans (2 inches deep); a small offset spatula

Make lemon ice cream:

  • Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total (see cooks’ note, below).
  • Stir in lemon zest and juice. Spread ice cream thinly in a 13- by 9-inch baking dish and freeze while making compote and sandwich layers.

Make blueberry compote:

  • Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.
  • Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).
  • Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.

Make sandwich layers While compote chills:

  • Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil.
  • Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.
  • Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.

Assemble sandwiches:

  • Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Spoon all of ice cream over 1 sandwich layer (in pan) and spread evenly using clean offset spatula. Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 2 hours.
  • Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.
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Double Orange Bundt Cake

Jul 23rd, 09 / 2 Comments

I was in charge of bring dessert for a family get together that we were having at my moms house. I had been craving cheesecake so that was one thing but then I wanted to make my mom something that would be diabetic friendly. She sent me this recipe and it looked delicious.

The flavor of the cake was great, but the frosting was not so good. Next time I would not do the cream cheese frosting. Otherwise this was excellent.

Double Orange Bundt Cake (From: Diana’s Desserts)

Orange Bundt Cake

  • 2 1/4 cups all-purpose flour
  • 7 1/4 teaspoons Equal
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup cold water
  • 1/3 cup vegetable oil
  • 4 egg yolks
  • 1 teaspoon vanilla
  • 1 teaspoon orange extract
  • 2 teaspoons grated orange zest
  • 8 egg whites
  • 1/2 teaspoon cream of tartar
  • Orange Cream Cheese Glaze (recipe follows)

Combine flour, 7 1/4 teaspoons Equal® Measure, baking powder, and salt in large bowl, beat in water, oil, egg yolks, vanilla, orange extract and orange zest.

Beat egg whites in large bowl until foamy, add cream of tartar and beat to stiff peaks. Stir in about 1/3 of the egg whites into flour mixture; fold flour mixture into remaining egg whites. Pour batter into ungreased 12-cup bundt cake pan.

Bake cake in preheated 325-degree F oven until top springs back when touched, 60 to 70 minutes. Cool cake in pan on wire rack for 10 minutes, invert cake onto wire rack and cool.
Place cake on serving plate, spoon Orange Cream Cheese Glaze over cake. Sprinkle fruit with Equal® Measure to taste, serve over cake slices.

Serving size: One slice, Yield: 16, Exchanges: 1 Bread, 1 Fat, Nutrition: 127 Calories, 4g Protein, 14g Carbohydrates, 6g Fat

Orange Cream Cheese Glaze
1/2 package (8 ounce-size) reduced-fat cream cheese, softened
1/2 to 1 teaspoon orange extract
1 teaspoon Equal® Measure or 3 packets Equal®
Skim milk
Directions
Mix cream cheese, extract, Equal® Measure, and enough milk to make medium glaze consistency. Spoon glaze over cake.
Nutritional Information: Serving size: 1 1/2 teaspoons, Yield: 1/2 cup, Exchanges: Free Food, Calories: 18, 1g Protein, 1g Carbohydrates, 1g Fat.

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Vanilla Bean Cheesecake

Jul 22nd, 09 / 7 Comments

I have been craving a good old piece of cheesecake a while now. When I was asked to bring dessert to a family get together, I knew I would make one. I ran across this recipe and went with it as vanilla bean is my favorite from Cheesecake Factory.

I am going to blame it on pregnancy brain, but I forgot the adding cream step, so I made a vanilla bean while cream to go on top. This cheesecake was GREAT and I want to make it again and do it as the recipe states :)

Vanilla Bean Cheesecake (Adapted From: Fresh from the Oven, Originally From: Junior’s Cheesecake Cookbook)

Vanilla Bean Cheesecake

  • 4 8-ounce packages Cream Cheese
  • 1 2/3 cup sugar
  • 1 vanilla bean (about 7 inches long)
  • 1/4 cup cornstarch
  • 1/2 tablespoon pure vanilla extract
  • 2 extra large eggs ( 3 large eggs are fine too)
  • 3/4 cup heavy whipping cream
  • confectioner’s sugar

The night before you plan to make this cake, put the granulated sugar in a small bowl and bury the vanilla bean in it, covering it completely. Cover tightly with plastic wrap and let stand overnight to flavor the sugar. When you are ready to make the cake, set the vanilla bean for later use.

Preheat oven to 350F. (I used 325F)Generously butter the bottom and sides of a 9-inch springformpan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on.

Put one package of cream cheese, 1/3 cup of vanilla flavored sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a few times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 1/3cups vanilla sugar, then the scraped vanilla beans and vanilla extract. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until it’s completely blended. Be careful not to be overmix. Gently spoon the batter on top of the crust.

Place the cake on a large shallow pan containing hot water that comes about 1 inch u the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let the cake cool for 2 hours. Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours.

Wash and drain the raspberries and place them on paper towels to dry, if using. Release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Put some confectioners’ sugar in a tea stainer and sift enough over the top of the cake to evenly cover it with a fine dusting. Decorate the top with raspberries. Refrigerate until ready to serve. Slice the cold cake with a sharp straight edge knife, not a serrated one. Cover any leftover cake and refrigerate, or remove the decorations, wrap and freeze for up to 1 month.

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Strawberry and Creme Pie

Jul 11th, 09 / 3 Comments

After our strawberry picking adventure I knew I wanted to bake a few things with strawberries. Adams work had a pot luck for 4th of July and I knew this would be a perfect way to use them up. I decided to make a pie.

Although I did not have any of this, Adam and I his co-workers raved about it. They said the base was nice and creamy and the strawberrys had the perfect flavor. This was simple to whip up too.

Strawberries and Cream Pie (From: The Way the Cookie Crumbles, Orginally From:Pillsbury’s Complete Cookbook)

Strawberry Pie

  • 1 cup cold heavy cream, divided
  • 8 ounces cream cheese, softened
  • 1/3 cup (2.33 ounces) sugar
  • ¼ to ½ teaspoon almond extract
  • 1 pie crust for a 1-crust pie, completely baked and cooled
  • 2 pints fresh whole strawberries, hulled
  • 2 ounces bittersweet chocolate, finely chopped

In a medium bowl (or the bowl of a standing mixer fitted with the whisk attachment), beat 1 cup minus 1 tablespoon of the cream on medium speed. When the cream is frothy, increase the speed to high and whip until the cream holds firm peaks.

In a separate large bowl (or the bowl of a standing mixer fitted with the paddle attachment), beat the cream cheese on medium speed until it’s soft and creamy. Add the sugar and extract and continue beating until combined.

Fold about 1/3 of the whipped cream into the cream cheese to lighten the mixture, then add the remaining cream and continue folding until it’s incorporated. Evenly spread the cream mixture in the pie crust. Arrange the strawberries, pointed side up, over the filling.

Melt the chocolate with the remaining 1 tablespoon cream over very low heat, stirring constantly, or in the microwave on medium power, or in a double boiler. Drizzle the chocolate over the strawberries. Refrigerate the pie until set, about 1 hour.

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Caramel Apple Pie

Jun 23rd, 09 / 3 Comments

My dad is not a big pie person, but he loves carmel apple pie with cinnamon ice cream. I have never had neither but decided that it would be the perfect dessert for our Fathers Day dinner.

My dad said this pie was better then the purchased pie. Everyone else really raved about it too. I put the pie in when we sat down for dinner and pulled it out as it was time for dessert. PERFECT timing and we got to eat delicious FRESH pie.

Carmel-Apple Crumb Pie (Found On: Erin’s Food Files Adapted From: Cooking Light)

  • Frozen pie crust
  • 1 tablespoon butter or stick margarine
  • 1/2 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 8 apples sliced (I used apples that I froze last fall that already had lemon juice on them, if you use fresh apples add 1-2 T. lemon juice)
  • 3 tablespoons all-purpose flour
  • 1/4 cup carmel chips

Topping

  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tablespoons chilled butter or stick margarine, cut into small pieces
  • 2 T. carmel sauce

Preheat oven to 375°.

Melt, 1 tablespoon butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally. Remove from heat; stir in 3 tablespoons flour. Spoon into prepared crust. Top with carmel chips on top of apples.

To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup. Combine flour and 1/4 cup sugar in a bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Mix in carmel sauce to give it a nice brownish color. Sprinkle the crumb topping over the apples. Bake at 375° for 30 minutes or until apples are tender. Cool on a wire rack.

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