Category Archives: DESSERT RECIPES

SOUTHERN CARAMEL CAKE

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OK, in complete honesty, I have never baked this cake. But, my dear friend Vicki has made this recipe twice, and I have had the pleasure of tasting a piece both times. (OK, more than one piece the second time she baked this cake for a JazzVox concert.) So, I am here to tell you that this is one of the best cakes I have ever tasted. And that’s saying something, because I love me a great big old piece of truly great cake!

The recipe comes from Jocelyn Delk Adams on her Grandbaby Cakes web site. (Fabulous site BTW.) And in my estimation, it could not possibly taste any better than it does! Not possible. Really!

The cake part is moist, flavorful, slightly dense, and not too sweet. In other words, it’s just what I have been looking for! Because, if you are like me, and have tried many, many recipes for yellow cake over the years in hopes of finding just that perfect one, this is your lucky day. Not only is the flavor perfect, the crumb is everything I believe a truly great yellow cake should possess. (And yes, I’m picky. I can’t help it!) And then there’s the icing. Oh caramel icing lovers rejoice. This is the real thing! Amazing!

Now a bit of information you should know before you go rushing off to your kitchen. The cake part is easy, the caramel icing, not as much. You don’t have to stir the icing the whole time its cooking (1½ – 2 hours), but you do need to pay attention to it. And it can burn, even if your dedication is exemplary. It can just happen. But don’t let me scare you off. I just wanted to provide you with full disclosure so you won’t hate me if 100% perfection is not achieved.

But next time you need a dessert for a special birthday, or just to let someone know how much you love them, bake them this cake. And let me know how it turns out. I love to receive comments. Thank you again Ms. Adams. I think you are a national treasure!

Cake:

1 c. (2 sticks) unsalted butter, room temperature  

1/3 c. vegetable oil

2½ c. granulated sugar

6 lg. eggs, room temperature

2 lg. egg yolks, room temperature

2 T. pure vanilla extract

3 c. fluffed up or sifted cake flour

1 tsp. baking powder

½ tsp. salt

1 c. sour cream

In the bowl of your stand mixer, cream the butter, oil, and sugar on high until light and fluffy, about 5-6 minutes. (Do not skimp on the time for this step. Very important.)

Add eggs and egg yolks one at a time until well incorporated. Scrape the bowl as needed. Add in the vanilla extract and mix until well combined.

In a medium sized bowl whisk the cake flour, baking powder, and salt together.   

With mixer on low speed, alternate adding in flour mixture and sour cream. Do not over mix.

Grease and flour three 9-inch round cake pans or a 12×16-inch (half-sheet) pan. Pour the batter evenly into the pans or pan. Shake to help even off the batter.

Bake 9-inch round pans in a pre-heated 350 degree oven for 23-30 minutes or until a toothpick stuck into the middle of the pan comes out clean. Do not overbake. Check after 23 minutes to be sure. Bake a 12×16-inch pan for 30-35 minutes or until a toothpick stuck into the middle of the pan comes out clean. Again, do not over bake.   

If you are making a layer cake, remove pans from oven and place on cooling racks for 10 minutes. Then gently remove cakes from pans and allow to cool completely before icing. If you are baking a large single layer cake, just remove cake from oven and allow to cool completely on a rack. 

For a layer cake, place one of the cakes upside down on your cake plate. (Best if you have a domed cover for your cake plate, because plastic wrap is just not going to work!) Spread icing over layer. (Not too much.) Place the second layer over the icing, and add icing. Again not too much. Add the top layer and frost the top and sides of the entire cake. (Don’t worry if the icing puddles at the base of the cake and onto the cake plate. That’s the plan!

Please note: if your cakes are rounded at the top, slice off a bit of the cake to make top flat before frosting. If the cake layers start sliding around, stick a couple of long picks through the layers to keep the cake together. Store at room temperature.

To frost a large single layer cake, just pour on the icing and smooth out as much as possible. Store at room temperature.

Caramel Icing:

¾ c. (1½ sticks) unsalted butter 

2 (12-oz.) cans evaporated milk

tiny pinch of salt

2 c. granulated sugar

2 tsp. pure vanilla extract

Place butter, evaporated milk, salt, and sugar in a fairly large, heavy, stainless steel saucepan over medium heat. Whisk until melted together.

Leave over medium to low heat stirring periodically for about 1½ to 2 hours. Watch the entire time to make sure the contents don’t burn until the mixture is thickened and the caramel has darkened to a beautiful golden brown. Just don’t be afraid to cook it long enough. You need to make sure the caramel turns golden before stopping the heat. It should also thickly coat the back of a spoon. You may find yourself adjusting the heat in order to not let it burn. When the color and the thickness are perfect, remove from heat and stir in the vanilla extract.

Cool for about 30 minutes to allow it to thicken properly before icing the cake.

LIME OR LEMON CURD TOPPED CHEESECAKE BARS

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So, what do you do when a really great friend gives you lime curd for Christmas. Well, I’ll tell you what I did. I made dessert! (Thank you again Vicki for the lime curd.)

With the assignment to bring dessert for our traditional Christmas Eve dinner with our dear friends Jim and Margo at their home, and hosting Andy’s dad and Katie (Andy’s sister) and her husband (Rick) for Christmas dinner, I wanted to serve a dessert that would work for both evening meals. So I looked at the lime curd, and imagined that it would make a fabulous top layer for cheesecake. But I didn’t want to build a big old cheesecake that I would have to cut in two (sloppy presentation). So I thought – cheesecake bars. (Sometimes I amaze myself!)

So I went on search for a cheesecake bar on the internet. I found lots of recipes for the cheesecake part, but all that I researched called for a graham cracker crust. (Not my favorite.) So after talking with daughter Paula, I decided to follow her advice and use vanilla wafers instead.  So after taking a smidge from this recipe and a pinch from that recipe, I came up with my own recipe.

And I have to tell you, the cheesecake part of this recipe is as creamy, smooth, and luscious as anyone could imagine cheesecake should be. Just be warned that the baking time is going to seem too little. Forget that, and do as you are told!

So give this recipe a try next time you need a splendiferous dessert to serve to your family and friends. Happy New Year my friends. May next year be the best ever!

½ c. finely crushed vanilla wafers (you can use graham crackers if you must)

1 T. + ½ c. granulated sugar, divided

3 T. unsalted butter, melted

aluminum foil

cooking spray

2 (8-oz.) packages regular cream cheese, room temperature (none of that light stuff for this recipe)

3 tsp. fresh lime or lemon zest, divided

1 T. fresh lime or lemon juice

1 tsp. vanilla extract

2 lg. eggs

½-¾ c. lime or lemon curd (see recipe below) whipped cream

Line an 8-inch square baking pan (glass is best) with foil. Lightly grease the foil (bottom and sides) with cooking spray. Set aside.

In a medium bowl, stir together the crushed vanilla wafer cookies, the 1 tablespoon sugar, and melted butter. Spoon the mixture into the prepared pan. Firmly press the mixture into an even layer.  

In the bowl of your stand mixer, beat the cream cheese, remaining ½ cup sugar, 2 teaspoons of the lime or lemon zest, juice, and vanilla together until well combined. Add the eggs one at a time, beating well after each addition.

Pour the cheesecake mixture over the crust, spreading it into an even layer.

Bake the cheesecake in a pre-heated 350 degree oven for 20 to 25 minutes or until the center is almost set. Do not overbake.

Remove the pan from the oven and let cool completely before spreading with the lime or lemon curd. Cover the pan with plastic wrap and refrigerate for at least 4 hours. Overnight is even better.

When ready to serve, remove the cheesecake from the fridge. Lift the cheesecake out of the pan by the foil and place it on a cutting board. Cut the cheesecake into serving sized portions, carefully pealing each piece away from the foil, and place on plates. Decorate with a small amount of whipped cream and garnish with the remaining zest. 

LIME OR LEMON CURD (remember, if time is a factor, you can always buy the lime or lemon curd)

1¾ c. granulated sugar

½ c. (1 stick) unsalted butter

pinch salt

finely grated zest and juice of 4 limes or lemons

4 eggs

In a medium sized saucepan, combine the sugar, butter, salt, zest, and juice. Cook over low heat until the sugar dissolves. Whisk in the eggs one at a time. Continue stirring until the mixture is thick, approximately 20 minutes. Remove from heat and store in an airtight container in your refrigerator.

Please note: Unfortunately, this recipe for curd does not double well. So if you were thinking of making a super big batch, forget it!



SPICED AND SPIKED CREAM CHEESE FROSTING

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As you well know, I love to mess with already perfectly wonderful recipes just for the heck of it. And one of my favorite things to do is experiment with adding liquor or liqueur to dessert items such as cake batter, pie filling, frosting, glaze, whipped cream, etc. etc.

So while contemplating how to kick my cream cheese frosting recipe for Apple Cake (on this site) up a notch, I decided to add some cinnamon, because there’s cinnamon in the cake batter, and some Calvados (apple flavored brandy) because there are apples in the batter. (I’ve always excelled at stating the obvious!)

Anyway, that’s exactly what I did when I prepared the frosting for the apple cake I made for last weekend’s JazzVox pre-concert meal. And our guests told me they thought the frosting was pretty darn OK.

Note: When I use alcohol in a dessert, I usually cut down on the amount of vanilla. (If vanilla is called for, that is!)

So next time you make a cake, try enhancing the flavor of the batter and/or the frosting  with a bit of spice and/or a wee dram of something from the adult beverage category. And please don’t worry about the alcohol content. Adding a tiny bit of liquor or liqueur to your frosting recipe is about the same as adding pure vanilla extract. Pure vanilla extract legally has to contain at least 35% alcohol, which is basically the same proof as vodka or rum. So don’t fret about adding alcohol to your favorite frosting even if your children are going to be the primary consumers. You have undoubtedly been “spiking” their frosting since the first time they smeared it all over their face, your clothes, and the tray of their high chair! Have a great day.

  • ½ c. (1 stick) unsalted butter, room temperature
  • 1 (8-oz.) pkg. cream cheese, room temperature
  • pinch salt
  • 2 T. brown sugar
  • ¼ tsp. ground cinnamon
  • ½ tsp. vanilla
  • 1½ T. liqueur – Calvados, brandy, bourbon, spiced rum, etc. (whatever flavor goes best with the ingredients in your baked goodie)
  • 1 lb. powdered sugar, more or less

Beat the butter, cream cheese, salt, and brown sugar together until creamy. Mix in the cinnamon, vanilla, and liqueur. Add powdered sugar until you reach your desired consistency.

FYI: For more information about pure vanilla extract, read the January 21, 2015 article entitled Why Don’t You buy Vanilla Extract in a Liquor Store by Michael Y. Park (via Bon Appétit magazine). It’s a really well written, informative, and scary article!

 

 

CHOCOLATE TEA COOKIES

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So, what do you call a chocolate version of a Russian tea cake, Mexican wedding cake, or a snowball cookie (just a few of the many names given to these melt in your mouth delights)? That was my quandary recently when I decided to create a copycat recipe for La Panzanella’s Chocolate Dolcetini. (They are amazing BTW.)

So I basically started with my Russian Tea Cake recipe on this site that I have been using since God was a child, (please, no irreverence intended except towards my advancing age) and performed a tiny switcheroo of unsweetened cocoa powder for part of the flour. Couldn’t have been easier! And guess what? It worked! Of course I did add a tiny bit of espresso powder, but then I often add coffee to enhance the flavor of chocolate when making cookies, cakes, or frostings. (Learned to do that a few years ago, and truly it does make a difference.)

Anyway, the cookies are really tasty and very easy to prepare. They literally melt in your mouth.

So next time you need a small respite from the hectic times in which we live, sit down with a hot cup of coffee or a lovely hearty glass of red wine and a couple of these little darlings. Relax, count your blessings, and enjoy a few moments of chocolate decadence.

A special thank you to Vicki Corson of Camaraderie Cellars in Port Angeles, Washington for her gracious hospitality and for introducing us to La Panzanella’s Chocolate Dolcetini. And of course to her husband Don for making and sharing his fine wines with all of us. I would strongly recommend that if you are a wine connoisseur, you pay a visit to the winery at your earliest opportunity. You can thank me later!

For additional information, visit https://camaraderiecellars.com

  • 1 c. unsalted butter, room temperature
  • 1 c. powdered sugar, divided                    
  • 6 T. unsweetened cocoa powder, divided (I use Ghirardelli premium cocoa)
  • 1/8 tsp. espresso powder (I use Medaglia d’Oro)
  • ½ tsp. fine grain sea salt
  • 1 tsp. vanilla
  • 2 c. unbleached all-purpose flour
  • Mix the butter, ½ cup of the powdered sugar, 4 tablespoons of the cocoa, espresso powder, salt, and vanilla together with an electric mixer until light and fluffy. Add the flour and mix until the dough is thoroughly blended, but don’t over-mix. Place the bowl of dough in the refrigerator for 30 minutes.Using a small ice cream scoop, drop balls of dough on an ungreased baking sheet.

    Bake in a pre-heated 350 degree oven for 14-16 minutes, or until the cookies feel firm to the touch and slightly brown on the bottom. (Hard to see if they are brown on the bottom because they are dark brown already. But give it your best shot!) The main thing is not to under-bake.

    Remove from oven and transfer to a wire rack; cool completely.

    Meanwhile whisk the remaining ½ cup powdered sugar and remaining 2 tablespoons cocoa powder together until no clumps remain. Place the mixture in a fine mesh strainer and shake over the tea cookies until they are well coated. Store cookies in an airtight container at room temperature.

                 

 

 

CHOCOLATE OLIVE OIL CUPCAKES WITH CREAMY CHOCOLATE FROSTING

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So here’s how it all started. My dear friend Vicki gifted me with a bottle of chocolate olive oil. And since I have never been impressed with flavored olive oil, I was naturally suspicious. Especially since it was chocolate and olive oil mixed together. Obviously too foreign a concept to resonate clearly in my brain! So therefore the bottle sat in my pantry for a good couple of years. It may have been hidden, but I never forgot that it was in there.

So one day last week I remembered the poor lonely bottle being ignored in my pantry and sought out recipes for this frankly intimidating ingredient. And oh my! I found this recipe on the Queen Creek Olive Mill site, but added espresso powder and used my own frosting recipe.

Well I’m here to tell you, this recipe makes possibly the best chocolate cupcakes I have ever had the pleasure of putting in my mouth. They turned out super moist, super chocolaty, and absolutely delightful. So much so, that I have spent about 6 hours now looking at other recipes that contain chocolate olive oil, because I know that olive oil is a lot healthier for me than either butter or vegetable oil. Actually I’m looking at sweet recipes that use regular olive oil too. (And yes, you can make this recipe with regular olive oil, as long as it isn’t too herby or bitter.)  

And why the espresso powder in both the cake and frosting recipes you might ask. Well, it’s because coffee is a great way to enhance the flavor of cocoa powder, resulting in a chocolatier flavor. And even if you don’t like the flavor of coffee, you poor deprived person, you won’t notice the coffee flavor. So not to worry.

So next time you want to make cupcakes that will knock the socks off whomever you are gracing with your baked goods, mix up a batch of these little darlings. They truly are out of this world. Thanks again Vicki for your fun gift. Actually, I found a recipe for preparing homemade chocolate olive oil. If it tastes as wonderful as it appears, I will be sharing the recipe with you in the near future. That and a couple of other homemade recipes for fabulous products introduced to me by my sister-in-law Katie – preserved lemons and black garlic. Thanks again Katie.

(And yes I know you can buy preserved lemons and black garlic in upscale markets or over the internet, so I will be posting recipes that include these 2 fantastic taste treats in the next couple of weeks. But because I’m cheap frugal, I’m going to show you how to make them at home too. That is, after I learn how first. Stand by!)

  • 1¾ c. unbleached all-purpose flour
  • 2 c. sugar
  • ¾ c. cocoa powder (I use Ghirardelli Majestic Premium Cocoa Powder from Cash & Carry)
  • 1½ tsp. baking powder
  • 1½ tsp. baking soda
  • 1 tsp. salt
  • ½ tsp. instant espresso coffee (I use Medaglia D’oro)
  • 2 eggs
  • 2 tsp. vanilla
  • ½ c. chocolate olive oil or “light” regular olive oil
  • 1 c. whole milk
  • 1 c. boiling water

Using a regular whisk, mix the flour, sugar, cocoa, baking powder, baking soda, salt, and espresso together in the bowl of your mixer. (You can also pour the ingredients into the mixer bowl through a fine mesh strainer.) You just want to eliminate any possible lumps.

Using the beater, add in the eggs, vanilla, and chocolate flavored olive oil. Add the milk and beat to blend. Add the boiling water. Continue to beat at low speed until well blended.

Pour the thin batter into cupcake paper lined cupcake pans and bake in a preheated 325 degree oven for 20 to 25 minutes. Cupcakes are done when a toothpick inserted into the center comes out clean.

Cool in pan for 10 minutes then remove to wire rack to finish cooling. Top with frosting.

Hint: Because the batter is so thin, I pour it into a glass measuring cup to fill the cupcake papers ¾ full. Don’t fill them any higher because the batter is going to expand a great deal. Should make 24 cupcakes.

Creamy Chocolate Frosting:

  • 3 c. powdered sugar, or more as needed
  • 7 T. unsweetened cocoa powder
  • ½ tsp. instant espresso coffee
  • 1/8 tsp. salt
  • 6 T. unsalted butter, room temperature
  • 1 tsp. vanilla extract
  • 5 T. half & half or heavy cream, or more as needed

In a medium bowl, sift the confectioners’ sugar, cocoa, instant espresso powder, and salt or press through a fine mesh strainer; set aside. (You just want to break up any lumps.)

In a large bowl, beat butter and vanilla together until smooth and creamy. Gradually beat in sugar mixture alternately with half & half. Beat until very light and fluffy. If necessary, adjust consistency with more half & half or powdered sugar.

 

 

 

MAPLE PECAN SHORTBREAD COOKIES

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I love shortbread cookies for oh so many reasons. They are stinkin’ easy to build, their taste is unrivalled, and they are super crunchy. Now I’ve always understood the part about how easy they are to prepare (so few ingredients), and why they taste so great (has something to do with the butter), but I’ve never completely understood why they are so wonderfully crunchy, and remain so even after several days. I reasoned that storing them in an airtight container was part of the equation, but I knew instinctively that there had to be another reason. So I went in search of an answer.

According to several sources, the tender, crumbly texture of shortbread is the result of the high ratio of flour to liquid. In this case the liquid contained within the butter and the extracts. Transversely brownies, for example, contain a lower proportion of flour to the amount of liquid or egg resulting in a cakey or chewy texture. Furthermore, even the type of sugar you use can have an impact on the final result. Brown sugar contains more moisture than granulated sugar. So if you use brown sugar, your brownies are going to be even more moist and chewy. Cool, huh! Anyway, back to this recipe.

Maple flavoring and pecans just seem to be meant for each other. So when I got a wild hair to prepare shortbread to take along to Winthrop for a visit with Mr. Cs sister Katie and husband Rick (and not coincidentally attend a couple of chamber music concerts), I decided to try out this fabulous combination in cookie form. And it worked! Lovely maple flavor, and delicious additional crunch and taste from the finely chopped pecans. A great, all around the clock cookie. Equally delectable served first thing in the morning with a cup of coffee, or last thing in the evening with a wee dram of Scotch. This is a husband, sister-in-law, brother-in law, and baker approved recipe. Enjoy!

  • 1 c. (2 sticks) unsalted butter, room temp.
  • 1 c. powdered sugar
  • ½ tsp. vanilla extract
  • ½ tsp. maple extract (I use Cook’s Choice)
  • ½ tsp. salt  
  • 2 c. unbleached all-purpose flour
  • ¾ c. finally chopped pecans 

With an electric mixer, beat butter, powdered sugar, vanilla extract, maple extract, and salt until smooth and creamy. In a separate bowl combine the flour and chopped pecans. With mixer on low speed, add flour mixture, mixing just until a dough forms. With your hands, shape the dough into a long, thick, rope shape. Place on a long piece of plastic wrap. Again using your hands, wrap the dough into the plastic wrap gently shaping it into a round log with a 1½-inch circumference. Refrigerate for 1 hour.

Unwrap log and using a thin serrated knife, slice dough a generous 3/8-inch thick. (If dough feels really hard, leave at room temperature for 5 to 10 minutes before slicing). Arrange about 1-inch apart on baking sheets. (No need to grease the baking pan.)

Bake in a pre-heated 350 degree oven until lightly golden around the edges, 15 to 20 minutes. (Do not under-bake.)

Transfer to a wire rack to cool completely. Store at room temperature in an airtight container.

 

 

 

FUDGY BROWNIE, CHOCOLATE MOUSSE, AND RASPBERRY TRIFLE

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Sometimes I get a wild hair to create a dessert that is kind of fancy. And for me, seeing a beautifully layered trifle in a lovely straight sided glass bowl, comes about as close to extravagant  as I am ever going to get. And if truth be told, trifle is not only lovely to behold, it is practically fool-proof to prepare and the taste and mouth feel are absolutely fabulous. Trifle is merely a layered dessert made with fruit, layers of cake, lady fingers, or as in this case brownies, layers of some type of liqueur fortified whipped cream, sometimes layers of custard, pudding, or mousse, then topped with whipped cream. Sounds onerous, right? Well it really isn’t!

And this trifle, based on a recipe from Gemma on the Bigger Bolder Baking site, is a perfect example. Yes there are several steps, but none are difficult, and all can be prepared ahead of time. (You can even cheat like I did, and use a mix for the brownie layer. See note below.)

And if you don’t happen to own a trifle dish, the best places I’ve found for something of this nature, at a reasonable price, are Marshall’s, Ross Dress for Less, or thrift shops.

So the next time you need a fantastic dessert for 15-20 people, make a trifle. You will forever thank me. And don’t hesitate to play with the ingredients. It’s peach season, make a trifle using peaches as the fruit. Love rhubarb and strawberries together, make a thick sauce and layer your trifle with this delicious compote. Just about any combination will work. Have fun. And if you make a trifle that rocks your socks, let me know. I’m always on the lookout for amazing new recipes to share with my readers.

And no, I didn’t decorate the top of the trifles. My dear friend Vicki put on the finishing touches. Thanks again to both you and Mark for helping me with last minute set-up for the JazzVox pre-concert meal.

Brownies:

  • 1 c. (2 sticks) unsalted butter, melted and cooled
  • 2 T. vegetable oil
  • 1 c. plus 2 T. brown sugar
  • 1 c. plus 2 T. granulated sugar
  • 4 lg. eggs, room temperature
  • 4 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 1 c. unbleached all-purpose flour
  • 1 c. good quality, unsweetened cocoa powder
  • 1½ c. (9oz.) mini chocolate chips, or roughly chopped regular size chocolate chips, divided

Combine melted butter, oil, and both sugars in a medium sized mixing bowl. Whisk in the eggs, vanilla extract, and salt till batter smooth and creamy.

In a separate bowl whisk together the flour and cocoa which you have first run through a fine mesh strainer. (Nothing worse than having chunks of cocoa or flour in your finished product.) Gently fold the dry ingredients into the wet ingredients just until combined. (Do not over mix). Fold in half of the chocolate chunks.

Pour the batter into a parchment paper lined 7×11-inch baking pan (preferably glass), smooth out the top, and sprinkle with the remaining ¾ cup chocolate chips over the top. 

Bake for 35-40 minutes in a pre-heated 325 degree (for glass) oven just until the center of the brownies no longer jiggles and is just set to the touch. (Set your oven at 350 if you are using a metal pan.)

Remove from the oven and allow to cool completely before cutting into small chunks. Can be prepared a day ahead. 

Chocolate Mousse

  • 1 c. (6-oz.) semi-sweet chocolate chips
  • 1 (8oz.) pkg. cream cheese, room temperature
  • 2 c. whipping cream
  • 1 tsp. vanilla
  • pinch salt

Gently melt the chocolate chips in a glass bowl. Set aside to cool.

Using an electric mixer or the whip attachment for your stand mixer, beat the cream cheese until it is light, creamy, and totally devoid of lumps. 

Slowly add the whipping cream, vanilla, and salt. Continue beating until the mixture becomes thick. Take a large spoonful of the cream cheese mixture and quickly mix it into the cooled melted chocolate. Then swiftly fold the chocolate into the rest of the cream cheese mixture. Move quickly, because the chocolate will start to harden once added to the creamy mix.

Once the mixture is thick and creamy, place in the fridge until needed. The mousse can be made a day ahead.

Chambord Whipped Cream

  • 2 c. whipping cream (reserve a bit for decorating the top of the trifle)
  • 2 T. powdered sugar
  • 2 T. raspberry liqueur (Chambord, Framboise)

Beat the whipping cream until it reaches the stage just before hard peaks. (Somewhere between soft and hard peaks.) Beat in the powdered sugar and raspberry liqueur. Refrigerate until needed.

Raspberry Layer

  • 3 pints raspberries, divided

Garnish

Shaved chocolate (dark, milk, white or a combination thereof)

Building the Trifle

Cover the bottom of a trifle dish or 4-quart glass bowl with a bit of the chocolate mousse. Then cover the mousse with half of the brownie chunks. A few gaps here and there are great because then the next layer can help soften the brownie chunks.

Spread half of the Chambord whipped cream over the brownies. Press down a bit so the whipped cream fills in all the empty spaces.

Top the whipped cream with one pint of the raspberries. (Make sure some of the raspberries show through the glass.) Press down slightly. You want a nice compacted trifle. Spread on half or the chocolate mousse.

Repeat layering. (When you add the second layer of brownies, push them down a bit so they mush down into the chocolate mousse.)

Decorate the top with reserved whipped cream, the final pint of raspberries, and shaved chocolate. Refrigerate for at least a day before serving.

Note: If you are feeling lazy or overwhelmed, you can always use a package of brownie mix instead of baking your own brownies. To tell the truth, when I doubled this trifle recipe this past weekend, I used a couple of pouches from my supply of Ghirardelli Triple Chocolate Premium Brownie Mix (6 pouches to a box) I always keep on hand. Thank you Costco. Perfect brownies every time and I retained at least some of the sanity I am fervently trying to preserve! (I had several other dishes to prepare, and my energy level just isn’t where it used to be. And that’s putting it mildly!) But cooking is still my favorite way to keep my mind and body active. Now, where did I put that new box of baking soda again?

CREAM CHEESE POUND CAKE WITH VANILLA ICE CREAM AND STRAWBERRY RHUBARB ORANGE SAUCE

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Sometimes inspiration comes from just looking out a window.

While I was dusting the window sill in my guest bedroom a few weeks ago, I looked down on a half wine barrel filled with dirt and rhubarb leaves. Couldn’t see the rhubarb stalks yet, but just the greenery alone was promise enough that better things were about to happen – like SPRING AND SUMMER! And rhubarb stalks. And strawberries. And picnics. And, and, and…..well the list just goes on and on!

And if ever there was a combination that positively smacked of summer being just around the corner, it’s rhubarb, and shortly thereafter – strawberries. So I decided to feature that mighty duo for our next pre-concert (JazzVox) dessert.

I already had the perfect pound cake recipe (Monica Parcell via Bon Appétit magazine) so that part was easy. But I knew that the sauce had to be special since it was featuring two of the crowning glories of the edible plant kingdom. But I wanted a new twist on a strawberry-rhubarb sauce.

Now everyone who knows me is aware of my passion for adding liqueur to my desserts. Not more than a wee dram of liqueur mind you (unless you forget about my Christmas fruitcake recipes), but just enough to add a depth of flavor that would be missed if it weren’t there!

So in doing research on rhubarb and strawberry sauces, I found a lot of recipes that contained a bit of lemon. Ah – citrus! That sounded good, but it wasn’t quite what I had in mind. Then I stumbled onto a couple of recipes that referenced orange juice or Cointreau in the sauce. Now you’re talkin’! So I decided instead of using a small amount of straight water to make the sauce, I would use some powerful orange juice. Then just to add that little “something”, I threw in some vanilla and Cointreau at the end. (I wanted to remind the strawberries and rhubarb how beloved they were to this cook.)  And the result: pretty darn palatable.

So if you want a dessert for a crowd that can be prepared well ahead of time, search no further. Both the cake and the sauce only improve with a little bit of age. The ice cream, well, I wouldn’t say it improves with time, but it doesn’t seem to suffer much either from a short stay in a sub-zero environment. BTW – I love ice cream.

Things I’ve learned from ice cream. 1) Stay out of direct sunlight 2) Don’t be scared of getting cold or being in the dark 3) Hang out with nuts 4) Go bananas once in a while 5) Stay true to yourself, even when surrounded by enjoyable distractions.

  • 1 c. un-salted butter, room temperature
  • 8-oz. cream cheese, room temperature
  • 3 c. sugar
  • 1 tsp. salt
  • 6 lg. eggs, room temperature
  • 4 tsp. vanilla
  • 3 c. unbleached all-purpose flour
  • good quality vanilla ice cream
  • Strawberry Rhubarb Orange Sauce (see recipe below)

Cream butter and cream cheese together in a large mixing bowl. Add sugar and salt and whip until mixtures is light and fluffy, about 5 minutes. Add eggs one at a time. Beat in vanilla. Add flour at low speed until well incorporated, but do not overbeat. Transfer batter to a lightly buttered glass 10×16-inch baking dish. (I use my glass Pyrex pan.) Level the top with an offset spatula.

Place the dish in a cold oven. Set the temperature to 200 degrees; bake for 20 minutes. Increase the temperature to 250 degrees; bake for 20 minutes. Increase temperature to 275; bake for 10 minutes. Increase temperature to 300 degrees and bake for about 20-30 minutes or until a toothpick inserted near the middle of the cake comes out clean. Remove from oven and cool on a rack. Can be made 2-3 days ahead of time.

To store, cover the top of the baking dish with plastic wrap and keep at room temperature. Do not refrigerate.  

When ready to serve, cut the cake into desired size pieces. Plate with a scoop (or two) of ice cream on the side dolloped with some of the sauce.   

STRAWBERRY RHUBARB ORANGE SAUCE

  • ¾-1 c. granulated sugar (depends on how sweet you like your sauce)
  • 2 T. orange juice concentrate
  • scant ½ c. water
  • 5 tsp. cornstarch
  • 3 c. diced rhubarb
  • 3 c. chopped fresh strawberries
  • 1 tsp. vanilla
  • 1 T. Cointreau (or any other orange flavored liqueur)

Combine sugar, orange concentrate, water, and cornstarch in a large sauce pan. Bring to a boil over medium heat. Add the rhubarb; reduce heat and cook, stirring occasionally, until the rhubarb is tender, 5 to 8 minutes. Add the strawberries, cook for 30 seconds and remove from heat. Stir in the vanilla and Cointreau.

Serve warm or at room temperature.

 

 

 

 

TUSCAN CANTUCCINI (ITALIAN TWICE-BAKED BISCUITS)

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So, we are all familiar with biscotti (pronounced bee-Scott-tee), but probably less familiar with cantuccini (pronounced cantu chee (as in cheese) knee – emphasis on the chee). BTW, one biscotti is a biscotto, and one cantuccini is a cantucci. (Welcome to Italian language school.)

Anyway, cantuccini are a Tuscan twice-baked biscuit often served for dessert with Vin Santo. According to Total Wine, “The sweet dessert wine Vin Santo – “holy wine” – is unique to Italy’s Tuscany region. Traditionally, wine makers dry grapes by hanging the harvested bunches up or arranging them on racks in attics or barns. After three or four months, the semi-dried grapes are full of concentrated sugars and flavors. After pressing, the juice is fermented in small wooden barrels, and  aged for at least three years. The barrels are never completely filled, which exposes the wine to air. They’re also subject to varying temperatures throughout the year.

This treatment, which would wreak havoc on ordinary table wine, can have a delicious effect on Vin Santo. The wine emerges from aging with a characteristic nutty, caramel flavor, a deep golden color and an alcohol content that ranges from 14 to 17 percent. Vin Santo is typically made with Trebbiano and Malvasia grape varieties. A red Vin Santo may also be produced from Sangiovese.”

Me again – The only problem with Vin Santo, is that we have never found a good Vin Santo in the United States. We have brought back Vin Santo in our luggage after trips to Italy, but have never been able to find the real thing here in the states. BTW – If you know of a truly great Vin Santo that can be purchased here, please let me know. I would truly appreciate having that information.)

But back to these cookies/biscuits/type of biscotti/whatever you choose to call them. They are so very delicious. I actually took my old recipe (see Anise Biscotti with Almonds under Biscotti – 6 Ways from Sunday on this site) and adapted it to better resemble the cantuccini we experienced in Tuscany.

So if you want the perfect dessert for an Italian themed dinner, or just want to make a fairly simple cookie for your family to enjoy with breakfast, lunch, or dinner, give this recipe a try. These cantuccini are so much better than anything you can buy in a market or bakery, for about a 6th of the price.

It actually just about kills me when I see a package of 6 biscotti selling for more than it cost me to bake a large batch of these at home. (That’s why I got into home cooking and baking in the first place. I wanted good food without paying an arm and a leg for it. True confession!)

So save your shekels, insure the quality of the ingredients in the biscuits your family will be consuming, provide your family with a tantalizing olfactory experience, and take a break from it all with a lovely cup of coffee or tea and one of these old-world delights. You deserve it! Take care my friends.

  • ½ c. unsalted butter, room temperature 
  • 1 c. sugar
  • 3 eggs
  • 2 tsp. crushed anise seed (not ground) I use my mortar and pestle.
  • 1 tsp. vanilla
  • 3 c. unbleached all-purpose flour
  • 1 T. baking powder
  • ½ tsp. salt
  • 1 c. chopped slivered almonds, toasted

Cream butter and sugar together. Add the eggs, crushed anise seed, and vanilla.

In a separate bowl, whisk together the flour, baking powder, and salt. Combine with butter mixture. Stir in the toasted almonds.

Using your hands liberally greased with butter, divide the dough in half. On a parchment paper lined baking sheet, pat each half into a 12 x 3-inch rectangle.

Bake in a pre-heated 350 degree oven for 30 minutes. Remove from oven. Cool for 13 minutes. Cut each roll diagonally into ½-inch thick slices. Turn the slices cut-side down on the baking sheet. Bake for 13 minutes or until firm. Remove from oven and cool on baking sheet.

Store in an airtight container. 

Note: I suggest baking biscotti with straight oven heat. Convection baking browns them too quickly. These cantuccini are perfect with coffee, tea, or dunked in a glass of Vin Santo.

 

  

CSERESZNYÉS LEPÉNY (HUNGARIAN SOUR CHERRY CAKE)

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When researching what dessert to serve with a Hungarian themed meal for our JazzVox guests this past weekend, I stumbled on this recipe from Saveur magazine. Hungarian Sour Cherry Cake. It seemed, from all my reading on the subject of favorite Hungarian foods, that cherries were universally loved. Almost to the point of being part of the genetic makeup of the Hungarian people. Who knew? So why look any further? Then I saw a picture of the “cake” and I wasn’t terribly impressed.

Definitely not a thing of beauty. And flat. It looked much more like a bar cookie than a cake. But who was I to question a dessert that was absolutely adored by the population of an entire nation! So I decided to serve the cake in spite of its lack of visual appeal. And boy am I glad I did! After tasting the cake, I knew why the cake so richly deserved to be cherished. It’s wonderful. Not too sweet, full of cherries, (who doesn’t love cherries) and featuring whole-wheat flour which lends a unique texture and earthy taste to the cake. My friend Vicki suggested that using whole-wheat pastry flour would result in the same desired flavor, but with a more refined texture. So I plan to use whole-wheat pastry flour the next time I bake this simple to prepare dessert. (See which I prefer!) So then how to serve the cake?

Well I have long believed that sweetened whipped cream is the answer to the age old question of how to garnish any dessert. So I whipped up some heavy cream, added a couple tablespoons of powdered sugar, and a few teaspoons of syrup from a jar of specialty cherries* that Mr. C. uses in his Manhattans. Then when it was time to serve dessert, I dolloped each individually plated piece of cake with the concoction. Added much appeal to the presentation and tasted absolutely perfect with the cake. 

So if you need a simple dessert that serves 10-12 people, this is the dessert for you. Just don’t forget to make the whipped cream. Left over whipped cream? Add a dollop to your coffee the next morning. Ain’t nothin’ finer!

(BTW, for Mr. Cs recipe for a perfect Manhattan, enter “Manhattan” in the search box on this site.)

  • 2 cubes (16 T.) unsalted butter, room temperature, plus more for greasing the baking pan
  • 1½ c. granulated sugar
  • 3 T. kirschwasser**
  • 1 tsp. vanilla extract 
  • 1 egg, room temp.
  • 2¼ c. regular whole-wheat flour or whole-wheat pastry flour
  • 1 T. baking powder
  • ¾ tsp. kosher salt
  • 1 c. milk (preferably whole milk)
  • 2 lb. pitted frozen sour cherries, thawed and “drained” on paper towels
  • ¼ c. all-purpose flour

In the large bowl of your mixer, beat the butter, sugar, kirschwasser, and vanilla together until pale and fluffy. Add egg; beat until incorporated.

In a medium bowl, whisk together the whole wheat flour, baking powder, and salt. With the mixer running on low speed, alternately add flour mixture and milk in 3 batches to make a thick batter. Spoon batter onto a buttered 13″ x 18″ x 1″ (half sheet) baking sheet and smooth out with an offset spatula. Toss cherries with the ¼ cup flour. Set cherries evenly over the top.

Bake in a pre-heated 375 degree oven until cake is golden brown and feels set to the touch, 30-35 minutes. Remove from oven and cool at least 30 minutes before serving.

Great topped with whipped cream that has been sweetened with powdered sugar and vanilla, a wee bit of kirschwasser, or my favorite – the syrup from a jar of really good cherries*.  

*I use the syrup from either Luxardo Maraschino Cherries or Culinary Circle Amarena Cherries. Both are Italian products.

**According to Wikipedia – “Kirschwasser (German for “cherry water”) or simply kirsch, is a clear, colorless fruit brandy traditionally made from double distillation of Morello cherries, a dark-colored cultivar of the sour cherry. However, it is now also made from other kinds of cherries. The cherries are fermented completely, including their stones. Unlike cherry liqueurs and cherry brandies, kirschwasser is not sweet. The best kirschwassers have a refined taste with subtle flavors of cherry and a slight bitter-almond taste that derives from the cherry seeds.”