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Posts Tagged ‘dessert’


I had a bunch of the Italian ladyfingers used for tiramisu, but no time or mascarpone to make the original. This is a pretty Americanized version, but I could just call it Lemon Pudding or Lemon Trifle and that would be fine too. No matter what you call it, it was a lovely end to the meal and I would make it again.

Lemon Tiramisu

1 box vanilla pudding, cooked to box instructions

Zest and juice of 1 lemon

1 tablespoon vanilla extract

1 cup Limoncello

1/4 cup Marsala

16 Italian ladyfingers

Combine the cooked vanilla pudding with half the lemon juice, the lemon zest, and vanilla extract. In a bowl or container big enough to fit the ladyfingers (one at a time), combine the rest of the lemon juice, Limoncello, and Marsala. Dip the ladyfingers one at a time into the mixture, long enough to absorb some liquid but not so long that they get soggy. Place in a single layer in your baking dish or cups. Spoon a light layer of the pudding mixture on top. Alternate layers until you’ve filled your dish. Refrigerate for at least an hour, but it’s best if you can wait at least a couple.

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┬áThese are quite the decadent treat, combining chewy brownies with gooey s’mores. It’s definitely a little bit of a sugar overload, but fresh from the oven they are amazing and rich. The brownie batter is one of the easiest to make, and would be great by itself– just bake a little less to keep them nice and moist.

S’mores Brownies

2 sticks butter

10 ounces chopped bittersweet chocolate

1 cup sugar

3/4 cups light brown sugar

4 eggs

2 teaspoons vanilla extract

1 teaspoon salt

1 3/4 cups flour

3 tablespoons cocoa powder (unsweetened)

2 cups mini marshmallows

6 graham crackers, broken up

1 12-ounce milk chocolate bar, broken into pieces

Preheat oven to 350 degrees and line a 9 x 13 pan with parchment paper.

In a saucepan over low heat, melt the bittersweet chocolate and butter, stirring regularly. Remove from the heat and add in the sugars. Whisk in the eggs one at a time, combining well. Add the vanilla and the salt.

Add the flour and cocoa and stir until just combined. Pour into the pan and level the top. Bake for 25 minutes and then sprinkle the marshmallows, chocolate pieces, and graham cracker pieces over the top. Bake for an additional 5 minutes, until a toothpick comes out clean.

Let cool completely and then remove from pan with parchment paper. Cut into squares with a knife dipped into hot water (to make cleaner cuts).

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Lemon bars are a favorite of mine during the summer. I love the tart freshness, especially when it’s hot outside. This recipe from the Flour Bakery cookbook is a pretty decadent version, with lots of eggs and butter, but it’s worth it. Fortunately, I brought these to a barbeque, so I wasn’t tempted to eat them all.

Lemon Bars

Shortbread

2 sticks unsalted butter

6 tablespoons (75 grams) sugar

2 tablespoons powdered sugar

1 egg yolk

1 teaspoon vanilla extract

2 cups (160 grams) flour

1/2 teaspoon baking powder

1/2 teaspoon salt

Lemon Curd:

2 cups lemon juice (freshly squeezed)

1 stick butter

1/4 cup heavy cream or milk

8 eggs

4 egg yolks

2 cups (400 grams) sugar

1 teaspoon salt

1 teaspoon vanilla extract

To make the shortbread, cream together the butter and sugars in a mixer for 5 minutes until light and fluffy. Beat in the egg yolk and vanilla in until combined. Scrape down the bowl to make sure everything is combined.

Meanwhile, combine the flour, baking powder and salt in another bowl. Slowly add the flour mixture to the butter mixture on low speed until evenly mixed. Scrape the dough onto a piece of plastic wrap and refrigerate for at least an hour.

To make the curd, combine the lemon juice, butter, and cream in a saucepan. Bring to just below a boil. In a large bowl, whisk together the eggs and yolks and then add in the sugar. Pour a little of the lemon juice mixture into the bowl to temper the eggs and bring them up to temperature. Pour the whole mixture into the pan gradually, whisking together everything. Switch to a wooden spoon and constantly stir the mixture for 8 minutes, until it becomes thick and coats the back of the spoon. Remove from the heat and pour through a sieve to remove any solids. Stir in the salt and vanilla.

Preheat the oven to 350 degrees and line a 9 by 11 pan with parchment paper. Roll out the dough and press into the bottom of the pan to about a 1/2 inch thickness. Bake for 20-30 minutes until it turns a light brown color. Pour in the lemon curd and bake for another 20-30 minutes until the curd sets. Refrigerate for several hours or overnight. Remove from the pan with the parchment paper and cut into squares.

Optionally, you can dust powdered sugar over the top with a sieve. Do this at the last minute though, because it will dissolve into the lemon curd. Enjoy!

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I’m pretty sure my favorite pie of all-time is strawberry rhubarb, but it’s hard to choose. Sometimes though, I just don’t want to go to the trouble of making dough and rolling it out. This was one of those days. And then I remembered a blackberry fool recipe I saw somewhere and thought I would create something similar.

A fool is a British dessert that consists of a fruity, jam-like mixture folded into whipped cream. It’s light and rich at the same time, and the leftover strawberry rhubarb mixture was just fantastic on some vanilla ice cream the next day.

Strawberry Fool

4 rhubarb stalks, chopped into 1″ pieces

1 pint strawberries, hulled and sliced

1/2 cup water

Juice of 1/2 lemon

1/2 cup sugar

1 pinch salt

1 cup heavy cream

1/2 cup confectioners sugar

Combine the strawberries, rhubarb, water, sugar, lemon, and salt in a sauce pan over medium heat. Cook together for 15 minutes, until the fruit has softened and broken down. It should look like jam. Refrigerate for at least a couple hours.

Beat the cream with the powdered sugar until stiff peaks have formed. Layer alternating with the fruit mixture into glasses or fold together gently before spooning into glasses.

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S’mores really are not a recipe, more of a process. But nevertheless, they are definitely a bit of a guilty pleasure. I can’t remember the ┬álast time I had smores, but they’re delicious. VERY messy. But a lot of fun. We used Hershey’s for the sake of authenticity, but you could use fancy chocolate.

S’mores

6 graham crackers

6 pieces of chocolate

6 marshmallows

Put a piece of chocolate on half a graham cracker and cover with a marshmallow. Broil on low for a few minutes, until the top starts to brown. Put the second half of the graham cracker on top.

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I can’t resist making something with strawberry and rhubarb when I start to see rhubarb in the stores. It’s my favorite kind of pie and I can’t decide how I like it best. Last night I decided to try a crisp. And after I had all the fruit ready, I realized the oats were all gone. What to do? Try some crumbled amaretti on top? Then I vaguely remembered seeing a recipe involving toasted oats added at the end to make it healthier and reduce the butter. I figured granola is basically the same thing, so why not try that? How bad could it be with strawberries and rhubarb?!

Healthy Strawberry Rhubarb Crisp

1 pint strawberries, hulled and quartered
3 rhubarb stalks, chopped
1 teaspoon corn starch
2 tablespoons honey
3 tablespoons flour or whole wheat flour
1/2 lemon, juiced
1 teaspoon vanilla extract
1 cup granola, toasted
2 tablespoons butter

Combine the strawberries, rhubarb, cornstarch, flour, lemon juice, vanilla extract and 1 tablespoon of the honey together. Top with the toasted granola and dot with pieces of butter. Drizzle remaining honey over the top. Bake at 375 for 30 minutes or until bubbling around the edges and golden on top. Top with vanilla ice cream if you wish.

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