Desserts
Today's dessert post doesn't have a theme - unless you consider absolute yumminess to be a theme! Today's six yummy recipes include Peach Pie and Honey Pistachio Ice Cream. Enjoy!
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.
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!
PEACH PIE
This comes from my e-cookbook, Off The Wall Cooking, available from Amazon.com.
Ingredients
4 C peaches, cut up
dash salt
1 – 1-1/4 C sugar
2 T butter
3 T unbleached flour
1 unbaked pie shell & lattice top
Directions
Arrange peaches in unbaked pie shell. Mix sugar, flour & salt. Sprinkle over peaches. Dot with butter. Cover with lattice top. Bake at 425 degrees for 30-40 minutes.
MOLASSES COOKIES
Recipe Yield: Yield: 23 servings; Serving size: 3 cookies
Source: Splenda
Recipe and image appear courtesy of Splenda.
View this online at https://diabeticgourmet.com/diabetic-recipes/molasses-cookies.
Ingredients
2 cups whole wheat pastry flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1 pinch Pinch of salt
1/2 cup trans-free margarine
1/4 cup SPLENDA Brown Sugar Blend
1/4 cup dark molasses
1 egg white
Directions
Preheat oven to 350 degrees F. Lightly coat several cookie sheets with non-stick cooking spray. On a sheet of waxed paper, combine flour, baking soda, cinnamon, ginger, allspice, and salt. Stir with a fork to blend. Set aside.
In the bowl of an electric mixer, beat margarine until smooth. Add SPLENDA Brown Sugar Blend, molasses, and egg white. Mix slowly to incorporate, then beat until smooth. Gradually stir in the reserved flour mixture until well blended. Dough will be soft but not sticky.
Using your palms, roll dough into 3/4-inch balls (1 level teaspoon). Place, separated, on prepared pans. Use the back of a fork to press down on tops of cookies in an X, making a crosshatch pattern.
Bake for 8 minutes, or until edges are set. Let stand on the sheet for 5 minutes, then remove to a rack to cool. Continue until all the dough is baked.
Notes:
This whole grain cookie, with the rich flavor of dark molasses, goes great with a glass of cold milk.
Nutritional Information Per Serving: Calories: 70; Fat: 3 g; Saturated Fat: 0.5 g; Fiber: 1 g; Sodium: 130 mg; Protein: 1 g; Carbohydrates: 11 g; Sugars: 3 g
GINGERY BROWNIE CRINKLE COOKIES
This is from Susan Spungen at The New York Times cooking e-newsletter. Susan wrote, “These chocolate cookies are irresistible warm from the oven, when the chips or chunks inside are still luxuriously liquidy. They then cool to a fudgy, brownielike texture with a chewy edge — if any manage to stay around that long. Both fresh and candied ginger lend sophistication, but feel free to leave them out if you want a pure chocolate experience. These cookies are also ideal for late-night cravings: You can be eating them 30 minutes after you start measuring the cocoa powder.”
Yield: 20 cookies; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1020655-gingery-brownie-crinkle-cookies.
Ingredients
1/3 cup all-purpose flour
1/3 cup Dutch-processed cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
8 ounces bittersweet chocolate (70 percent), broken or chopped into pieces
1/4 cup unsalted butter (1/2 stick)
2 large eggs, at room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon grated fresh ginger
1 teaspoon vanilla extract
4 ounces bittersweet chocolate chips or chopped chocolate (about 2/3 cup)
8 to 10 pieces candied ginger slices (about 2-1/2 ounces), thinly sliced crosswise
Preparation
Heat oven to 350 degrees. Combine flour, cocoa powder, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
Combine the 8 ounces bittersweet chocolate and the butter in a small heatproof bowl that fits on top of a small saucepan without falling in. Bring 1 inch of water to a boil in the saucepan over high, reduce to a simmer, then set the bowl on top. Stir occasionally until completely melted. Remove bowl from saucepan to cool slightly.
Combine eggs, granulated sugar and light brown sugar in the bowl of an electric stand mixer fitted with the whip attachment. Beat on medium speed to combine, scraping down the sides once. Increase speed to high and beat until pale and fluffy, about 5 minutes, scraping the bowl as needed. Add the ginger and vanilla. Beat to combine.
Add the melted chocolate mixture and beat on medium speed to combine. Add the flour mixture and beat on low speed until just combined. Remove bowl from mixer, scrape sides and fold a few times to make sure everything is well combined. Add the 4 ounces bittersweet chocolate chips and fold to combine.
Use a small cookie scoop to scoop dough (which will be pretty runny) into generous 1-tablespoon portions. Transfer to parchment-lined baking sheets, setting each scoop 3 inches apart. Top each cookie with a good pinch of candied ginger. Bake until surface is crinkled and edges are firm, 8 to 10 minutes, rotating sheets from front to back and top to bottom halfway through.
Let cookies cool for a few minutes on the baking sheets, and transfer them to a wire rack to cool further. Scoop any remaining dough onto one of the baking sheets — it’s O.K. to reuse the parchment — and repeat. Cookies will keep in an airtight container at room temperature for 3 to 4 days.
HONEY PISTACHIO ICE CREAM
This comes from Anita Schecter, who writes for The Spruce Eats.
For this recipe, Anita wrote, “As much as I love all desserts, nothing quite makes me swoon as much as the combination of sweet and salty. It's why chocolate covered salty pretzels and I are old friends and caramel sauce only interests me if it's got a good hit of sea salt. Candied or chocolate covered nuts are good but way more awesome if the nuts are salted.
“And so, as fond as I am of pistachios, pistachio ice cream and, basically all things pistachio, store bought pistachio ice cream is usually too sweet and one note for me. I'm missing the balance of the salt.
“Fortunately, I can easily remedy this situation by making my own and by using roasted and salted pistachios. You can make this with sugar only and omit the honey, if you like, but honey vanilla is another favorite flavor of mine so I decided to combine the two.
“When it comes to homemade ice cream, you can use a cooked custard base, which contains eggs. Or you can go for a straight dairy only option which doesn't require cooking. Because I wanted little bits and pieces of pistachios in my finished ice cream, I went with a no-cook method. If I wanted to strain them out, I would have cooked them with the base mix.
“I should also note that the color of pistachios, while definitely green, is nowhere near the deep green shade you find in store bought pistachio or even mint ice cream. You can certainly add some green food color to your ice cream if you really want that bright green shade. But I prefer to keep it all natural so my ice cream is still mostly beige but with green flecks from the bits of pistachios.
“This recipe is easy and simple and results in the perfect hit of sweet, salty and creamy. A perfect treat for a hot summer day. Enjoy!”
Prep Time: 12 minutes; Cook Time: 40 minutes; Freeze: 240 minutes; Total Time: 292 minutes; Yield: 8 (1/2 Cup) Servings
To view this online, click here.
Ingredients
1 Cup whole milk
2 Cups heavy cream
1/2 Cup honey
1/4 Cup sugar
1 Tablespoon vanilla (vanilla paste is best, if you have it)
1/4 Teaspoon Salt
1 Cup shelled roasted and salted pistachios
Preparation
In a large bowl, whisk together the milk, heavy cream, honey, sugar, vanilla and salt. Add the pistachios to a food processor and pulse a few times until the nuts are very broken down but not powder or paste. Add to the bowl.
Pour the mixture into your ice cream maker and follow manufacturer's instructions for use. Churn for 40 minutes and freeze for at least 4 hours before serving.
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.
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!
PEACH PIE
This comes from my e-cookbook, Off The Wall Cooking, available from Amazon.com.
Ingredients
4 C peaches, cut up
dash salt
1 – 1-1/4 C sugar
2 T butter
3 T unbleached flour
1 unbaked pie shell & lattice top
Directions
Arrange peaches in unbaked pie shell. Mix sugar, flour & salt. Sprinkle over peaches. Dot with butter. Cover with lattice top. Bake at 425 degrees for 30-40 minutes.
MOLASSES COOKIES
Recipe Yield: Yield: 23 servings; Serving size: 3 cookies
Source: Splenda
Recipe and image appear courtesy of Splenda.
View this online at https://diabeticgourmet.com/diabetic-recipes/molasses-cookies.
Ingredients
2 cups whole wheat pastry flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1 pinch Pinch of salt
1/2 cup trans-free margarine
1/4 cup SPLENDA Brown Sugar Blend
1/4 cup dark molasses
1 egg white
Directions
Preheat oven to 350 degrees F. Lightly coat several cookie sheets with non-stick cooking spray. On a sheet of waxed paper, combine flour, baking soda, cinnamon, ginger, allspice, and salt. Stir with a fork to blend. Set aside.
In the bowl of an electric mixer, beat margarine until smooth. Add SPLENDA Brown Sugar Blend, molasses, and egg white. Mix slowly to incorporate, then beat until smooth. Gradually stir in the reserved flour mixture until well blended. Dough will be soft but not sticky.
Using your palms, roll dough into 3/4-inch balls (1 level teaspoon). Place, separated, on prepared pans. Use the back of a fork to press down on tops of cookies in an X, making a crosshatch pattern.
Bake for 8 minutes, or until edges are set. Let stand on the sheet for 5 minutes, then remove to a rack to cool. Continue until all the dough is baked.
Notes:
This whole grain cookie, with the rich flavor of dark molasses, goes great with a glass of cold milk.
Nutritional Information Per Serving: Calories: 70; Fat: 3 g; Saturated Fat: 0.5 g; Fiber: 1 g; Sodium: 130 mg; Protein: 1 g; Carbohydrates: 11 g; Sugars: 3 g
GINGERY BROWNIE CRINKLE COOKIES
This is from Susan Spungen at The New York Times cooking e-newsletter. Susan wrote, “These chocolate cookies are irresistible warm from the oven, when the chips or chunks inside are still luxuriously liquidy. They then cool to a fudgy, brownielike texture with a chewy edge — if any manage to stay around that long. Both fresh and candied ginger lend sophistication, but feel free to leave them out if you want a pure chocolate experience. These cookies are also ideal for late-night cravings: You can be eating them 30 minutes after you start measuring the cocoa powder.”
Yield: 20 cookies; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1020655-gingery-brownie-crinkle-cookies.
Ingredients
1/3 cup all-purpose flour
1/3 cup Dutch-processed cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
8 ounces bittersweet chocolate (70 percent), broken or chopped into pieces
1/4 cup unsalted butter (1/2 stick)
2 large eggs, at room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon grated fresh ginger
1 teaspoon vanilla extract
4 ounces bittersweet chocolate chips or chopped chocolate (about 2/3 cup)
8 to 10 pieces candied ginger slices (about 2-1/2 ounces), thinly sliced crosswise
Preparation
Heat oven to 350 degrees. Combine flour, cocoa powder, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
Combine the 8 ounces bittersweet chocolate and the butter in a small heatproof bowl that fits on top of a small saucepan without falling in. Bring 1 inch of water to a boil in the saucepan over high, reduce to a simmer, then set the bowl on top. Stir occasionally until completely melted. Remove bowl from saucepan to cool slightly.
Combine eggs, granulated sugar and light brown sugar in the bowl of an electric stand mixer fitted with the whip attachment. Beat on medium speed to combine, scraping down the sides once. Increase speed to high and beat until pale and fluffy, about 5 minutes, scraping the bowl as needed. Add the ginger and vanilla. Beat to combine.
Add the melted chocolate mixture and beat on medium speed to combine. Add the flour mixture and beat on low speed until just combined. Remove bowl from mixer, scrape sides and fold a few times to make sure everything is well combined. Add the 4 ounces bittersweet chocolate chips and fold to combine.
Use a small cookie scoop to scoop dough (which will be pretty runny) into generous 1-tablespoon portions. Transfer to parchment-lined baking sheets, setting each scoop 3 inches apart. Top each cookie with a good pinch of candied ginger. Bake until surface is crinkled and edges are firm, 8 to 10 minutes, rotating sheets from front to back and top to bottom halfway through.
Let cookies cool for a few minutes on the baking sheets, and transfer them to a wire rack to cool further. Scoop any remaining dough onto one of the baking sheets — it’s O.K. to reuse the parchment — and repeat. Cookies will keep in an airtight container at room temperature for 3 to 4 days.
HONEY PISTACHIO ICE CREAM
This comes from Anita Schecter, who writes for The Spruce Eats.
For this recipe, Anita wrote, “As much as I love all desserts, nothing quite makes me swoon as much as the combination of sweet and salty. It's why chocolate covered salty pretzels and I are old friends and caramel sauce only interests me if it's got a good hit of sea salt. Candied or chocolate covered nuts are good but way more awesome if the nuts are salted.
“And so, as fond as I am of pistachios, pistachio ice cream and, basically all things pistachio, store bought pistachio ice cream is usually too sweet and one note for me. I'm missing the balance of the salt.
“Fortunately, I can easily remedy this situation by making my own and by using roasted and salted pistachios. You can make this with sugar only and omit the honey, if you like, but honey vanilla is another favorite flavor of mine so I decided to combine the two.
“When it comes to homemade ice cream, you can use a cooked custard base, which contains eggs. Or you can go for a straight dairy only option which doesn't require cooking. Because I wanted little bits and pieces of pistachios in my finished ice cream, I went with a no-cook method. If I wanted to strain them out, I would have cooked them with the base mix.
“I should also note that the color of pistachios, while definitely green, is nowhere near the deep green shade you find in store bought pistachio or even mint ice cream. You can certainly add some green food color to your ice cream if you really want that bright green shade. But I prefer to keep it all natural so my ice cream is still mostly beige but with green flecks from the bits of pistachios.
“This recipe is easy and simple and results in the perfect hit of sweet, salty and creamy. A perfect treat for a hot summer day. Enjoy!”
Prep Time: 12 minutes; Cook Time: 40 minutes; Freeze: 240 minutes; Total Time: 292 minutes; Yield: 8 (1/2 Cup) Servings
To view this online, click here.
Ingredients
1 Cup whole milk
2 Cups heavy cream
1/2 Cup honey
1/4 Cup sugar
1 Tablespoon vanilla (vanilla paste is best, if you have it)
1/4 Teaspoon Salt
1 Cup shelled roasted and salted pistachios
Preparation
In a large bowl, whisk together the milk, heavy cream, honey, sugar, vanilla and salt. Add the pistachios to a food processor and pulse a few times until the nuts are very broken down but not powder or paste. Add to the bowl.
Pour the mixture into your ice cream maker and follow manufacturer's instructions for use. Churn for 40 minutes and freeze for at least 4 hours before serving.
Comments
Post a Comment