dessert — Page 15

chocolate sorbet

07/25/2011 By bridget

My feelings toward cookie dough are well documented. In short, I like it a lot. It isn’t just cookie dough either; it’s anything made in the mixer and not in its final form, which means that also includes frosting and all manner of batters.

But somehow, on Saturday, I made muffins, snickerdoodle dough, frosting, and chocolate sorbet without overeating even a little. I was some kind of self-control expert! So I was extra surprised on Sunday when I ate enough chocolate sorbet to put me over that edge of too much. Chocolate sorbet? Who knew?

It snuck up on me, I think, because chocolate sorbet seems like it should be so rich and indulgent, but it’s also refreshing and light. It’s easy to justify one more little scoop, because there’s no butter or cream. It’s just sugar and milk, and heck, chocolate – everyone knows chocolate is good for you. There’s no need for self-control! Except for all the sugar, of course, not to mention the fat in the chocolate. Healthwise, though, it could be a lot worse – it could be cookie dough.

Steph chose this for Tuesdays with Dorie; she has the recipe posted. Other than adding a pinch of salt and a dribble of vanilla, I followed it as written, but my sorbet is definitely grainy. Maybe I should have whisked more or even given it a whirr in the blender.

One year ago: Chewy Chunky Brownies
Two years ago: Vanilla Ice Cream
Three years ago: Summer Fruit Galette

Filed Under: chocolate, custard, dessert, gluten free, tuesdays with dorie

tapioca pudding comparison

07/22/2011 By bridget

Everyone knows there’s science in cooking – reactions occur when heat is applied to ingredients or even just mixed together, like the bubbles that form when baking powder is stirred into batter. But rarely when I cook do I feel like a scientist. I understand some of what’s happening on a molecular level, but following the steps in a recipe, or even hashing out my own path on the stovetop, does not feel like doing science.

Recipe comparisons are when I get to be an experimentalist and a cook/baker all at once, and that’s why I love them, despite all the work they entail. I thought a tapioca pudding comparison would be easier, and so I wouldn’t mind sharing it with Jen as part of her Friday Favorites series. And besides, Jen’s an engineer – that’s just a scientist with a purpose. It wasn’t until later that I found out that Jen doesn’t like pudding.

I would have loved for my first shared comparison to be one of those rarities in which there’s a clear favorite, but there wasn’t even one recipe that we loved. Cooks Illustrated’s had a weird gritty texture, Kraft’s was lacking flavor, and I completely messed up Mark Bittman’s recipe – although that one ended up being Dave’s favorite. Clearly more experimentation is in order, and that is absolutely fine with me. Check out Jen’s blog to get the full analysis, more photos, and the recipes – the very first pudding recipes in her blog, and perhaps the only ones she’ll ever post!

One year ago: Tacos al Pastor
Two years ago: Crockpot Chicken Broth
Three years ago: Chicken with Forty Cloves of Garlic

Filed Under: custard, dessert, gluten free, recipe comparisons

chocolate chocolate chunk muffins

07/05/2011 By bridget

How is a muffin different from a cupcake? Let me count the ways.

1) Frosting: A cupcake without frosting is just wrong. Muffins, while sometimes glazed, are never served with a tall swirl of sugary icing. But cupcakes with a coating of soft glaze are beautiful as well.

2) Add-ins: Many muffins have some textural contrast, whether it’s chunks of fruit or bran or poppy seeds. Most cupcakes are smooth-textured; fruit is pureed, chocolate is melted. But what about pumpkin muffins? Or carrot cake?

3) Mixing method and texture: The classic cake mixing method starts with sugar beaten into softened butter, which is smoothed with egg, then thickened with flour and leaveners. It results in an even-textured, fluffy cake. Muffins, by contrast, are usually made by whisking together the dry ingredients, separately whisking together the wet ingredients, and then folding the two together. The resultant texture is coarse with large air pockets. But not all cakes are mixed with the cake method, and not all muffins are mixed with the muffin method.

4) Course: Cupcakes are dessert. Muffins are breakfast.

So while, by this set of guidelines, these chocolate chocolate chunk muffins do seem to be muffins, they could certainly pass for dessert. Or, if you can’t get enough of their sweet, tender, moist crumb and rich bites of solid chocolate, enjoy them for both breakfast and dessert. I know I did.

One year ago: Tarte Noire
Two years ago: Tribute to Katherine Hepburn Brownies
Three years ago: Blueberry Pie

Printer Friendly Recipe
Chocolate-Chocolate Chunk Muffins (from Dorie Greenspan’s Baking: From My Home to Yours, for Tuesdays with Dorie)

Makes 12 muffins

Two ounces of chocolate chunks mixed into the dough is a restrained amount that reflects the breakfast intentions of these muffins. For more richness, feel free to increase that up to as much as 6 ounces. I mixed in some white chocolate as well.

6 tablespoons (¾ stick) unsalted butter
4 ounces bittersweet chocolate, coarsely chopped
2 cups (9.6 ounces) all-purpose flour
⅔ cup (4.67 ounces) sugar
⅓ cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups buttermilk
1 large egg
2 teaspoon pure vanilla extract

Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough — a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin molds.

Bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.

Filed Under: bread, breakfast, cake, chocolate, dessert, quick bread, tuesdays with dorie

sour cream chocolate cake cookies

06/28/2011 By bridget

Chocolate cake without frosting is just sad; likewise, chocolate cake cookies without frosting are clearly missing something important. Cream cheese frosting is important. Sprinkles are important.

The cookies were soft and tender, as cake should be. Despite a full container of sour cream, they weren’t overly rich, and their chocolate flavor was more than subtle, less than overpowering. (I like overpowering.) They might seem plain and homely on their own, but that’s nothing that a dollop of frosting can’t fix.

Spike chose these for Tuesdays with Dorie, and she has the full recipe posted. I chilled the dough for about an hour before baking to reduce spreading. I also left out the raisins and spices so that the cookies would mimic a classic chocolate cake.

Two years ago: Perfect Party Cake (compared to 2 other white cake recipes)
Three years ago: Apple Cheddar Scones

Filed Under: cake, chocolate, cookies, dessert, tuesdays with dorie

summer berry pie

06/26/2011 By bridget

Dave enjoys and then forgets the vast majority of what I give him to eat. And how not to? I make so many different things that even I’m surprised sometimes when I scan through old unused pictures (two types of cucumber salad? orange-glazed tofu? raspberry muffins? The pictures prove I made these things, but I don’t remember any of it).

But once in a while, I make something that stands out to Dave enough to not only remember it, but request it again and again, even years later. I hadn’t made this pie in two years, but once berries start to come into season, Dave starts asking about it.

Often, fresh fruit pies are associated with the gel-shellacked versions you get in buffet lines. This pie replaces that gel with the barest coating of fruit jelly, which gives the fruit a beautiful shine without adding any flavorless goo. Instead, a layer of fruit puree holds the filling together while intensifying the bright berry flavor. With ripe sweet berries and a dollop of freshly whipped cream, it’s no wonder this dessert is so memorable.

One year ago: Triple Chocolate Espresso Brownies
Two years ago: Strawberries and Cream Pie
Three years ago: Croque Madame

Printer Friendly Recipe
Summer Berry Pie (from Cooks Illustrated)

Serves 8 to 10

Currant jelly is smooth and bright red, so very attractive in this pie. However, I didn’t want to buy it because I don’t use it for anything else. I used raspberry jam, which I probably should have strained but didn’t.

Crust:
5 ounces graham crackers, broken into rough pieces (9-11 full crackers)
2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted and warm

Filling:
2 cups (about 9 ounces) fresh raspberries
2 cups (about 11 ounces) fresh blackberries
2 cups (about 10 ounces) fresh blueberries
½ cup (3½ ounces) granulated sugar
3 tablespoons cornstarch
⅛ teaspoon table salt
1 tablespoon lemon juice
2 tablespoons red currant jelly

Whipped cream:
1 cup heavy cream (cold)
1 tablespoon granulated sugar
1 teaspoon vanilla extract

1. FOR THE CRUST: Adjust an oven rack to the middle position and heat the oven to 325 degrees. In a food processor, process the graham crackers until evenly fine, about 30 seconds. You should have one cup of crumbs. Add the sugar; pulse to combine. Continue to pulse while adding the warm melted butter in a steady stream; pulse until the mixture resembles wet sand. Transfer to a 9-inch glass pie plate; use the bottom of a ramekin or measuring cup to press the crumbs evenly into the bottom and up the sides. Bake the crust until fragrant and beginning to brown, 15 to 18 minutes; transfer to wire rack and cool completely while making the filling.

2. FOR THE FILLING: Combine the berries in a large colander and gently rinse; spread the berries on towel-lined rimmed baking sheet and gently pat dry with additional towels.

3. In a food processor, puree 2½ cups of the mixed berries until smooth and fully pureed, about 1 minute. Strain the puree through a mesh strainer into small nonreactive saucepan, scraping and pressing on seeds to extract as much puree as possible (you should have 1¼ to 1½ cups). Whisk the sugar, cornstarch, and salt in a small bowl to combine, then whisk the mixture into the puree. Bring the puree to a boil over medium heat, stirring constantly with a wooden spoon; when the mixture reaches a boil and is thickened to consistency of pudding, remove from heat, stir in the lemon juice, and set aside to cool slightly.

4. While the puree is cooling, place the remaining berries in a medium bowl. Heat the jelly in a second small saucepan over low heat until fully melted; drizzle the melted jelly over the berries and gently toss them together until the berries are glazed. Pour the slightly cooled puree into the cooled pie shell and smooth the top with a rubber spatula. Distribute the glazed berries evenly over the puree and gently press into the surface. Loosely cover pie with plastic wrap; refrigerate until chilled and the puree has set, about 3 hours (or up to 1 day).

5. FOR THE WHIPPED CREAM: Add the cream, sugar, and vanilla to the chilled bowl of an electric mixer. Beat at low speed until small bubbles form, about 30 seconds. Increase the speed to high and continue beating until the cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks or about 30 seconds for stiff peaks. If necessary, finish beating by hand to adjust the consistency.

Filed Under: dessert, favorites, fruit, pie, summer

date nut loaf

06/21/2011 By bridget

When I was a kid, I didn’t have many independent food preferences; I just absorbed my family’s dislikes as my own. My mom didn’t like coconut, so I didn’t like coconut – never mind that I can’t remember ever trying it. I remember one particularly foolish phase in which my brother didn’t like tomatoes, so I didn’t like tomatoes. Tomatoes! One of the best foods ever!

It seems I’ve developed my own opinions, because my older sister and brother both love dates. They think they’re like candy. I think they’re sickly sweet unless stuffed with tangy goat cheese and wrapped in salty bacon.

Maybe sweet candy-like dried fruit chopped up into cake would be good? After all, aren’t chocolate chips just chopped up candy? Dates, however, are not chocolate chips. Chocolate chips are delicious pockets of rich bitter and sweetness. Dates are tooth-achingly sweet, even in cake. On the other hand, at least there was cake to eat. Never in my life have I – or anyone in my family – disliked cake.

Mary chose this “loaf” (pound cake? quick bread?) for Tuesdays with Dorie, and she has the recipe posted. I increased the salt slightly and substituted almonds for some of the walnuts.

One year ago: Rum-Drenched Vanilla Cake
Two years ago: Coconut Roasted Pineapple Dacquoise
Three years ago: Mixed Berry Cobbler

Filed Under: cake, dessert, fruit, tuesdays with dorie

bourbon ice cream

06/18/2011 By bridget

Dave and I have developed a little whiskey collection. The first bottle I bought for cooking, and one Dave wanted because it’s what Dirk Pitt drinks. Then I bought a bottle of Scotch for my dad for Father’s Day last year, but right before I was going to give it to him, he said he didn’t like Scotch so I ran out and bought some bourbon for him and kept the Scotch for myself. And then I bought another bottle of bourbon for my dad for Father’s Day this year (I’m very creative with my Father’s Day gifts, obviously), but then decided to get him something else.

So Dave and I decided we should do a whiskey tasting with our collection. But somehow time got away from us over the weekend, and we didn’t get to it until Sunday night. And let me give you a piece of advice: Sunday night is not a good time for a whiskey tasting, assuming you have to go to work Monday morning. Which we did. Grudgingly.

Dave and I apparently agree with my dad in his whiskey preferences, in that we both liked the bourbons better than the Scotch. I enjoy both, but the bourbon is so sweet and caramelly that it’s no wonder it’s my favorite. And doesn’t the sweet and caramelly description make it seem like bourbon is a perfect flavor for ice cream?

Like all desserts, it’s difficult to get the flavor of the alcohol to shine through the creamy custard base. I even increased the amount of bourbon, at the risk of ice cream that would never freeze, and still the bourbon was a subtle overtone. Dave thought it was just right; he thinks bourbon ice cream should be ice cream first with just a taste of bourbon, which was exactly what this was. Me? I thought I liked my bourbon on ice, but now I think it’s even better on ice cream.

One year ago: Rice and Peas
Two years ago: Strawberry Cake
Three years ago: Deep Dark Chocolate Cookies

Printer Friendly Recipe
Bourbon Ice Cream (from Bon Appétit via Erin’s Food Files)

I had never seen powdered milk used in ice cream before, but if it’s what caused this batch to be so perfectly smooth and creamy, I’m sold.

Erin and a number of epicurious reviewers warn that this ice cream stays rather soft, but even with using an extra tablespoon or two of bourbon, my ice cream set up just fine.

2 cups heavy whipping cream
2 cups half-and-half
½ cup nonfat dry milk powder
6 large egg yolks
½ cup (3.5 ounces) sugar
¼ cup (1.75 ounces) packed dark brown sugar
¼ teaspoon kosher salt
5 tablespoons bourbon
1 tablespoon vanilla extract

1. Bring the cream, half-and-half, and milk powder to a simmer in a heavy large saucepan over medium-high heat, stirring until the milk powder dissolves completely. Remove from heat.

2. Combine the egg yolks, sugar, brown sugar, and coarse salt in large bowl; whisk until thick and blended. Gradually whisk the hot cream mixture into yolk mixture. Return the mixture to the same saucepan; stir over medium-low heat until the custard just simmers and the temperature registers 175°F to 178°F, about 3 minutes. Pour the custard through a fine-mesh strainer into a bowl. Mix in the bourbon and vanilla extract. Refrigerate the custard, uncovered, until cold, stirring occasionally, at least 3 hours. (Custard can be made 1 day ahead. Cover and keep refrigerated.)

3. Once the custard is completely chilled, churn according to the directions of your ice cream maker. When the custard has the consistency of soft-serve ice cream (usually after about 20 minutes of churning), transfer it to a chilled container, press plastic wrap directly on the surface, and freeze until firm, at least 4 hours.

Filed Under: alcohol, custard, dessert

chocolate hazelnut biscotti

06/14/2011 By bridget

I went through a phase a couple years ago, when I was unemployed and had plenty of free time to bake, where I made a lot of biscotti for Dave. He doesn’t usually like to bring treats to work to share with coworkers, but he got in the habit of bringing a couple extra biscotti every day to give to his boss.

His boss was impressed with the almond biscotti. Then a week later, I made the same recipe, substituting hazelnuts and dried cherries for the almonds. But I was experimenting with different methods for the second bake, and they didn’t get as crunchy.

Dave’s boss said: “Too much egg, I think. Last week’s was better, almost perfect; this week’s needs work.”

Huh? Too much egg? He might be an expert in contaminant migration, but he doesn’t know squat about biscotti.

I made these shortly after the batch with “too much egg.” Mindful of recent complaints about biscotti that was too soft in the middle, I erred on the crunchy side and left the biscotti in the oven, with the heat turned off and the door propped open, for half an hour after the recommended baking time.

There were no complaints this time, although I did think they were a little crumbly and difficult to roll into logs (maybe they needed more egg?). Not only were the biscotti hard enough to dip into coffee, but the rich chocolate flavors were brought out by the dark espresso overtones. Jacque chose this recipe for Tuesdays with Dorie, and she has it posted.

One year ago: Dressy Chocolate Cake
Two years ago: Honey Peach Ice Cream
Three years ago: Cappuccino Cream Puff Rings

Filed Under: breakfast, chocolate, cookies, dessert, italian, tuesdays with dorie

brown sugar blueberry plain cake

06/07/2011 By bridget

Dave and I have fun during the winter teasing his family in Ohio about how while they’re bundling up and shoveling snow, we’re sitting outside drinking margaritas. They curse us, and then I try to temper this obnoxiousness by claiming that we’ll pay the price in the summer.

But I’m not sure we will. We have a good system for dealing with the heat. It involves a kiddie pool full of water to dip our feet in, frequent breaks to come inside and cool off (the perfect time to prep dinner), and, of course, margaritas.

I suspect that summer in the desert will be particularly awesome, and not just because of the heat that we love. There are also tomatoes, corn on the cob, and blueberries so cheap the stores are almost giving them away. Mostly I’ve been eating them straight, as the best snack you could ever ask for, but I’m never against adding my favorite fruits into dessert either. But as soon as the cake is baked, I’m heading back outside with my margarita.

Cindy chose this cake for Tuesdays with Dorie, and she has the recipe posted. I doubled the salt and used a 9×9-inch pan instead of 7×11-inch. I originally had some ideas of things I might tweak for next time, but to be honest, as good as this cake was, I’ve had other blueberry cakes that I like more.

One year ago: Raisin Swirl Bread
Two years ago: Parisian Strawberry Tartlets
Three years ago: La Palette’s Strawberry Tart

Filed Under: cake, dessert, fruit, summer, tuesdays with dorie

caramel pots de creme

05/31/2011 By bridget

Despite a few bumps in the road, caramel and I have always been on good terms. I’ve had a good, safe method that I’m comfortable with: add sugar and water to a pot, be careful not to get any crystals on the sides of the pot, stir in some corn syrup for safety, bring to a simmer, be careful to brush down any crystals on the sides of the pot, watch carefully while it darkens, be careful to swirl the pan instead of stir with anything that might have sugar crystals on it. It worked…as long as I was careful.

I knew there was this no-water method, in which sugar is melted directly, instead of dissolved in water first. But it seemed so much safer to add water and dissolve the sugar first, despite all the being careful that that method entailed. I assumed I’d try the other method eventually, but, for years, I was nervous.

I finally took the plunge this weekend, and, friends? Dive right in, because the water is just fine.

Directly melting the sugar is so much easier! Why does anyone bother with that troublesome water method? It takes twice as long, and there’s all this being careful to be careful about. Just put the sugar in a pot, turn the heat on, stir when it starts to melt and keep stirring as it darkens, which takes just a few minutes. And then if you want a real treat, mix in some heavy cream and eggs for a smooth, creamy, thick custard that has a hint of burnt sugar – a hint you hardly had to work for.

Peggy chose this recipe for Tuesdays with Dorie, and she has the recipe posted. I added a hefty pinch of salt to balance all that sugar.

One year ago: White Chocolate Brownies
Two years ago: Cappuccino Muffins
Three years ago: French Chocolate Brownies

Filed Under: custard, dessert, french, gluten free, tuesdays with dorie