Wednesday Recipes
If you love dessert as much as I do, today's offerings are especially yummy. Check out the Chocolate Mousse, the Texas Sheet Cake and Icing, and any of the other four dessert recipes. Enjoy!
CHOCOLATE ESPRESSO OATMEAL COOKIES
Makes 48 cookies.
From the December 2011 issue of Vegetarian Times, page 75. This begins, “Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats.”
To view this online, click here.
3/4 cup all-purpose flour or oat flour
1/4 cup unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. baking soda
4 oz. (1 stick) margarine, softened
3/4 cup sugar
1/4 cup cooled espresso or strong coffee
1/2 tsp. vanilla extract
1 1/2 cups oats
1/2 cup mini semisweet chocolate chips
Whisk together flour, cocoa powder, salt, and baking soda in bowl.
Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.
Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.
Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack.
nutritional information Per Cookie: Calories: 56; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 8 g; Cholesterol: 0 mg; Sodium: 43 mg; Fiber: less than 1 g; Sugar: 4 g; vegan
CHOCOLATE MOUSSE
I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.
Ingredients
1 10-12 ounce tub of silken tofu
12 ounce bag of chocolate chips
2 - 3 tablespoons milk (you can use soy milk, if you prefer)
1 tsp vanilla
1 tablespoon maple syrup
Directions
Melt chocolate chips along with the milk over low to medium heat, stirring constantly.
Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.
Pour into 4 bowls or small cups, and let cool for 10 minutes or so.
Dig in! Yum!
PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE
This is from Nancy Fuller of The Food Network’s Farmhouse Rules.
Total: 1 hr 10 min; Active: 25 min; Yield: 8 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/nancy-fuller/peanut-butter-bars-with-salted-chocolate-ganache.
Ingredients
Nonstick cooking spray, for baking dish
1 1/2 cups confectioners' sugar
1 1/2 cups graham cracker crumbs
1 cup creamy peanut butter
Kosher salt
1 stick (8 tablespoons) unsalted butter, melted
8 ounces semisweet baking chocolate, chopped into small pieces
1 cup heavy cream
1 teaspoon flaky sea salt, optional
Directions
Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.
In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.
Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.
Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.
Sprinkle evenly with the flaky sea salt. Cut into squares to serve.
ORIGINAL PLUM TORTE
This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. 'To counter anticipated protests,' Ms. Burros wrote a few years later, 'the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,' wrote a reader in Tarrytown, N.Y. 'Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.' We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Eating Well” and can be viewed online here.
Ingredients
3/4 to 1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping
Preparation
Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream.
(To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Tip
To freeze, double-wrap the torte in foil, place in a plastic bag and seal.
SUMMER FRUIT “CREAM” WITH LADYFINGERS
This is from the July/August 2005 issue of Vegetarian Times (page 33). It begins, “Elegant and creamy, this fruit dessert comes together in a snap. You can make it ahead and refrigerate it, or assemble it while the coffee perks.”
Serves 6 in 30 minutes or less.
To view this online, click here.
Ingredients
12 plain ladyfingers
1 12.3-oz. pkg. silken soft tofu
1/2 12.3-oz. pkg. silken firm tofu
1 tsp. vanilla extract
1 tsp. almond extract
3/4 cup confectioners' sugar
1/2 pint fresh raspberries, rinsed
1/2 pint fresh blackberries, rinsed
1 3-oz. pkg. dried tart cherries
3/4 cup sliced almonds, toasted
Preparation
Line bottom of 3-qt. bowl with ladyfingers; set aside.
Put all tofu into food processor or blender, and purée until smooth (or beat with electric mixer until smooth). Add extracts and confectioners’ sugar, and blend well. Transfer to large bowl, and gently stir in berries.
Pour mixture over ladyfingers, and top with dried cherries. If making ahead, chill. Before serving, garnish with almonds.
TEXAS SHEET CAKE AND ICING
This comes from Diana Rattray on The Spruce Eats. Diana wrote, “Texas sheet cake may be so named because of its size, but ask any proper Texan and they can likely recite a family secret for making ‘the best.’ Featuring a signature Texas ingredient, pecans, the moist chocolaty cake looks unpretentious, like brownies, but it makes an undeniably rich statement on the dessert table. Take one to a backyard barbecue or anywhere you want to feed a crowd…
“The classic recipe generally calls for buttermilk, but this updated version substitutes sour cream for a pleasantly acidic flavor and a particularly moist and tender texture.”
Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time: 35 minutes; Yield: 12 servings
To view this online, click here.
Ingredients
For Cake:
1 cup butter (2 sticks)
1 cup water
1/4 cup unsweetened natural cocoa powder (not Dutch processed)
2 cups granulated sugar
2 cups all-purpose flour
1/8 teaspoon salt
2 eggs (beaten)
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla
For Icing:
1/2 cup butter (1 stick)
1/4 cup unsweetened natural cocoa powder
1/4 cup plus 2 tablespoons milk
1 box (1 pound) confectioners' sugar (sifted)
1/2 teaspoon vanilla
1/2 cup pecans (chopped)
Directions
Make the Cake
Combine 1 cup butter, the water, and 1/4 cup cocoa in a saucepan over medium heat; stir constantly until the butter melts. Add the sugar, flour, salt, eggs, soda, sour cream, and 1 teaspoon of vanilla; mix well.
Pour the batter into a 15-by-10-by-1-inch jelly roll pan or sheet cake pan.
Bake the cake at 350 F for about 20 minutes, or until a toothpick inserted in the center comes out clean. The cake should pull away from the sides of the pan and spring back when you touch it.
Ice the hot cake immediately following the instructions below.
Prepare the Icing
With about 10 minutes left on the timer, prepare the icing. Combine 1/2 cup of butter, 1/4 cup of cocoa, and milk in a saucepan; bring it to a boil then pull it off the heat.
Add the confectioners sugar and 1/2 teaspoon of vanilla; blend the icing with an electric hand mixer until you fully incorporate the sugar. Stir in the pecans and pour the icing over the hot cake.
With a spatula or knife, spread the icing to the edges.
Let the cake cool, then cut it into squares to serve.
Variations
Replace the water in the batter with brewed black coffee, cooled to room temperature, for a mocha flavored cake.
Add a teaspoon of ground cinnamon to the batter to make a Mexican chocolate cake.
Substitute chopped walnuts, almonds, or peanuts for the pecans. Or omit them altogether for a nut-free version.
Leave out the cocoa powder when you make the batter and the icing for a white Texas sheet cake version.
CHOCOLATE ESPRESSO OATMEAL COOKIES
Makes 48 cookies.
From the December 2011 issue of Vegetarian Times, page 75. This begins, “Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats.”
To view this online, click here.
3/4 cup all-purpose flour or oat flour
1/4 cup unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. baking soda
4 oz. (1 stick) margarine, softened
3/4 cup sugar
1/4 cup cooled espresso or strong coffee
1/2 tsp. vanilla extract
1 1/2 cups oats
1/2 cup mini semisweet chocolate chips
Whisk together flour, cocoa powder, salt, and baking soda in bowl.
Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.
Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.
Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack.
nutritional information Per Cookie: Calories: 56; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 8 g; Cholesterol: 0 mg; Sodium: 43 mg; Fiber: less than 1 g; Sugar: 4 g; vegan
CHOCOLATE MOUSSE
I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.
Ingredients
1 10-12 ounce tub of silken tofu
12 ounce bag of chocolate chips
2 - 3 tablespoons milk (you can use soy milk, if you prefer)
1 tsp vanilla
1 tablespoon maple syrup
Directions
Melt chocolate chips along with the milk over low to medium heat, stirring constantly.
Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.
Pour into 4 bowls or small cups, and let cool for 10 minutes or so.
Dig in! Yum!
PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE
This is from Nancy Fuller of The Food Network’s Farmhouse Rules.
Total: 1 hr 10 min; Active: 25 min; Yield: 8 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/nancy-fuller/peanut-butter-bars-with-salted-chocolate-ganache.
Ingredients
Nonstick cooking spray, for baking dish
1 1/2 cups confectioners' sugar
1 1/2 cups graham cracker crumbs
1 cup creamy peanut butter
Kosher salt
1 stick (8 tablespoons) unsalted butter, melted
8 ounces semisweet baking chocolate, chopped into small pieces
1 cup heavy cream
1 teaspoon flaky sea salt, optional
Directions
Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.
In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.
Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.
Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.
Sprinkle evenly with the flaky sea salt. Cut into squares to serve.
ORIGINAL PLUM TORTE
This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. 'To counter anticipated protests,' Ms. Burros wrote a few years later, 'the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,' wrote a reader in Tarrytown, N.Y. 'Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.' We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Eating Well” and can be viewed online here.
Ingredients
3/4 to 1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping
Preparation
Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream.
(To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Tip
To freeze, double-wrap the torte in foil, place in a plastic bag and seal.
SUMMER FRUIT “CREAM” WITH LADYFINGERS
This is from the July/August 2005 issue of Vegetarian Times (page 33). It begins, “Elegant and creamy, this fruit dessert comes together in a snap. You can make it ahead and refrigerate it, or assemble it while the coffee perks.”
Serves 6 in 30 minutes or less.
To view this online, click here.
Ingredients
12 plain ladyfingers
1 12.3-oz. pkg. silken soft tofu
1/2 12.3-oz. pkg. silken firm tofu
1 tsp. vanilla extract
1 tsp. almond extract
3/4 cup confectioners' sugar
1/2 pint fresh raspberries, rinsed
1/2 pint fresh blackberries, rinsed
1 3-oz. pkg. dried tart cherries
3/4 cup sliced almonds, toasted
Preparation
Line bottom of 3-qt. bowl with ladyfingers; set aside.
Put all tofu into food processor or blender, and purée until smooth (or beat with electric mixer until smooth). Add extracts and confectioners’ sugar, and blend well. Transfer to large bowl, and gently stir in berries.
Pour mixture over ladyfingers, and top with dried cherries. If making ahead, chill. Before serving, garnish with almonds.
TEXAS SHEET CAKE AND ICING
This comes from Diana Rattray on The Spruce Eats. Diana wrote, “Texas sheet cake may be so named because of its size, but ask any proper Texan and they can likely recite a family secret for making ‘the best.’ Featuring a signature Texas ingredient, pecans, the moist chocolaty cake looks unpretentious, like brownies, but it makes an undeniably rich statement on the dessert table. Take one to a backyard barbecue or anywhere you want to feed a crowd…
“The classic recipe generally calls for buttermilk, but this updated version substitutes sour cream for a pleasantly acidic flavor and a particularly moist and tender texture.”
Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time: 35 minutes; Yield: 12 servings
To view this online, click here.
Ingredients
For Cake:
1 cup butter (2 sticks)
1 cup water
1/4 cup unsweetened natural cocoa powder (not Dutch processed)
2 cups granulated sugar
2 cups all-purpose flour
1/8 teaspoon salt
2 eggs (beaten)
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla
For Icing:
1/2 cup butter (1 stick)
1/4 cup unsweetened natural cocoa powder
1/4 cup plus 2 tablespoons milk
1 box (1 pound) confectioners' sugar (sifted)
1/2 teaspoon vanilla
1/2 cup pecans (chopped)
Directions
Make the Cake
Combine 1 cup butter, the water, and 1/4 cup cocoa in a saucepan over medium heat; stir constantly until the butter melts. Add the sugar, flour, salt, eggs, soda, sour cream, and 1 teaspoon of vanilla; mix well.
Pour the batter into a 15-by-10-by-1-inch jelly roll pan or sheet cake pan.
Bake the cake at 350 F for about 20 minutes, or until a toothpick inserted in the center comes out clean. The cake should pull away from the sides of the pan and spring back when you touch it.
Ice the hot cake immediately following the instructions below.
Prepare the Icing
With about 10 minutes left on the timer, prepare the icing. Combine 1/2 cup of butter, 1/4 cup of cocoa, and milk in a saucepan; bring it to a boil then pull it off the heat.
Add the confectioners sugar and 1/2 teaspoon of vanilla; blend the icing with an electric hand mixer until you fully incorporate the sugar. Stir in the pecans and pour the icing over the hot cake.
With a spatula or knife, spread the icing to the edges.
Let the cake cool, then cut it into squares to serve.
Variations
Replace the water in the batter with brewed black coffee, cooled to room temperature, for a mocha flavored cake.
Add a teaspoon of ground cinnamon to the batter to make a Mexican chocolate cake.
Substitute chopped walnuts, almonds, or peanuts for the pecans. Or omit them altogether for a nut-free version.
Leave out the cocoa powder when you make the batter and the icing for a white Texas sheet cake version.
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