Desserts
It's finally Friday. (Yay!) Here are six yummy desserts to help you through the weekend, including New Classic Brownies, Angel Food Cake, and Frozen Crème Brûlée. Enjoy!
CHOCOLATE MISSISSIPPI MUD PIE
This is from Diana Rattray at The Spruce Eats. She wrote, " This Mississippi mud pie is a mouthwatering chocolate pie, and it's so easy you'll make it again and again. The amazing pie is made with a moist chocolate filling and the signature crumbly top that resembles the cracked, dry Mississippi river mud. The butter and chocolate are melted and then beaten into the egg mixture, which will take no more than 8 to 10 minutes. Fill your homemade or ready-made graham cracker or cookie crust pie and bake. That's all there is to it!
"This is perfect for a weekend snack when everyone is asking for something sweet or a chocolate dessert, and you probably have all of the ingredients in your pantry.
"We've included a simple homemade graham cracker crust recipe, but we used a store-bought crust for the pie in the picture. We usually bake a homemade crust for a few minutes to firm it up a bit before filling, but there is no need to bake a ready-made crust."
Prep Time: 10 minutes; Cook Time: 45 minutes; Total Time: 52 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/chocolate-mississippi-mud-pie-3053483.
Ingredients
For the Graham Cracker Crust (or Use a Store-Bought 9-inch Ready-Made Crust):
1-1/2 cups graham cracker crumbs
1/4 cup confectioners' sugar
6 tablespoons butter (melted)
dash of salt
For the Filling:
1/4 lb. (1 stick) butter
2 (1 oz. each) squares unsweetened chocolate
3 large eggs
3 tablespoons white corn syrup
1-1/3 cups sugar
1 tsp. vanilla
Directions
Gather the ingredients.
Preheat the oven to 350 F. Position the baking rack in the center of the oven.
For the optional homemade crust: combine the graham cracker crumbs in a bowl with the confectioners' sugar, 6 tablespoons of melted butter, and a dash of salt. Pat the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake in the preheated oven for 8 minutes. Remove the crust to a rack and set aside (There's no need to bake a ready-made crumb crust).
Place a small saucepan over medium-low heat. Add the butter and unsweetened chocolate and cook, stirring frequently, until both are melted and well blended. Let the mixture cool slightly.
In a medium bowl with an electric mixer, beat the eggs. Stir in the corn syrup, granulated sugar, and vanilla extract. Add the chocolate mixture to egg and sugar mixture and stir until well blended.
Place the pie crust on a baking sheet. The baking sheet makes it much easier to move the pie to and from the oven and will catch any spills.
Pour the filling into the prepared pie shell and transfer the pie to the oven.
Bake for about 40 minutes, or until the filling is set with a very little jiggle.
Serve the pie slightly warm or cold with a scoop of ice cream, a drizzling of chocolate syrup, or a dollop of whipped cream.
Serve and enjoy!
Tip
Store the leftovers, loosely covered, in the refrigerator for 3 to 4 days.
NUTELLA MUG CAKE
This easy yumminess is from The Spruce Eats, and begins, “This gloriously simple mug cake recipe puts you just 60 seconds away from a super indulgent dessert for Nutella lovers looking to satisfy a craving in a hurry. With ingredients you probably already have on hand, this is a perfect sweet treat for one.”
Total Time: 7 minutes; Prep: 5 minutes; Cook Time: 2 minutes; Yield: 1 Serving.
To view this yumminess online, click here.
Ingredients
1/4 cup whole milk (can also use 2 percent)
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 cup Nutella
Directions
Gather the ingredients.
Add milk, flour, and baking powder in a 12-ounce microwave-safe mug. Whisk until smooth.
Add the Nutella and stir until the batter has no lumps.
Microwave on high for about 45 to 60 seconds.
Continue microwaving slowly in 15-second intervals. Microwaves vary but what you’re looking for is to see the cake look set and dry, the edges will pull away from the side of the mug and the cake will feel springy and fluffy to the touch. It will probably take an additional 30 to 60 seconds in total.
For best results, serve immediately.
NEW CLASSIC BROWNIES
This is from "Alice Medrich's Cookies and Brownies" and adapted by Julia Moskin on The New York Times cooking site. Julia wrote, "For a brownie almost as dark and dense as a chocolate truffle, there is Alice Medrich’s innovative method for New Classic Brownies: the pan goes directly from a high-heat oven to a bath of ice water, and the just-baked batter slumps, becoming concentrated and intense."
Yield: 16 brownies; Time: 40 minutes
This was featured in "Simple Pleasure, American Style", and can be viewed online at https://cooking.nytimes.com/recipes/1017218-new-classic-brownies.
Note: The article ("Simple Pleasure…") is well worth the time to read it. Check it out!
Ingredients
8 tablespoons unsalted butter
4 ounces unsweetened chocolate
1-1/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1/2 cup all-purpose flour
2/3 cup lightly toasted walnuts or pecans (optional)
Preparation
Preheat oven to 400 degrees. Line an 8-inch-square metal baking pan with foil. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Stir often, and remove from heat when a few lumps remain. Stir until smooth.
Stir in sugar, vanilla and salt. Stir in eggs one at a time, followed by flour. Stir until very smooth, about 1 minute, until mixture pulls away from sides of bowl. Add nuts, if using. Scrape batter into prepared pan and bake 20 minutes.
Meanwhile, prepare a water bath: Pour ice water into a large roasting pan or kitchen sink to a depth of about 1 inch. Remove pan from oven and place in water bath, being careful not to splash water on brownies. Let cool completely, then lift out and cut into 1-inch squares or wrap in foil.
CHOCOLATE COCONUT MILK ICE CREAM
This is from the Taste For Life website. To view this online, go to https://tasteforlife.com/healthy-recipes/desserts/chocolate-coconut-milk-ice-cream.
Ingredients
3 cups unsweetened coconut milk
2/3 cup of unsweetened cocoa powder
8 Tbsp honey*
Vanilla extract to taste (optional)
Equipment
Ice-Cream Maker (optional)
Directions
Pour coconut milk in a large mixing bowl.
Add cocoa powder a small amount at a time, whisking until smooth each time.
Add honey and mix well.
Pour mixture in a 13 by 9 metal baking pan.
Freeze until firm, approximately 3 hours. Stir with a fork every 1/2 hour until frozen.
Notes
You can use an ice cream maker. Simply follow the directions on your appliance.
*This frozen delight can easily be vegan by replacing the honey with maple syrup.
ANGEL FOOD CAKE
This is from the infamous long-since-forgotten emailing list. It begins, “Angel food cake is a lovely, light dessert that is leavened with egg whites. Serve it with fruit, a dusting of powdered sugar, and, if you want, sweetened whipped cream. This cake is special enough to serve for a holiday.”
Prep Time: 30 minutes; Cooking Time: 30-40 minutes; Serves: 10 to 12
Ingredients
7 to 12 egg whites
3/4 to 1-1/2 teaspoons cream of tartar
1-1/4 to 1-1/2 cups sugar, divided
1-1/2 teaspoons vanilla, or other extract or flavoring
1/2 teaspoon almond extract
1 cup sifted cake flour
1/4 to 1/2 teaspoon salt, optional
Directions
In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved. Beat in flavorings.
Sift together flour, remaining sugar and salt (if desired). Sift about 1/2 cup of the flour mixture over whites. Gently fold just until flour disappears. Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10 x 4-inch tube pan. Gently cut through batter with metal spatula or knife and spread evenly.
Bake in preheated 375°F oven until top springs back when lightly touched with finger and cake begins to pull away from sides of pan, about 30 to 40 minutes. Invert cake in pan on funnel or bottleneck. Cool completely, about 1-1/2 hours. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Top with fruit (if desired).
Chocolate - Omit almond extract and increase vanilla to 2 teaspoons. Reduce flour to 2/3 cup and sift in 1/3 cup unsweetened cocoa. Prepare batter and bake as above.
FROZEN CREME BRULEE
This comes from Vegetarian Times (July/August 2005 issue, page 64), and begins, "This simple recipe is a great way to showcase the premium small-batch ice creams sold at farmers' markets and grocery stores during the summer." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/frozen-creme-brulee-recipe/.
Ingredients
2 cups vanilla ice cream, slightly softened
2/3 cup granulated sugar
1/4 cup evaporated milk
Fresh berries or mint sprigs for garnish, if desired
Preparation
Spread 1/2 cup ice cream into 4 oval crème brûlée ramekins. Freeze until firm.
Meanwhile, combine sugar and 1/3 cup water in saucepan, and bring to a boil over medium-high heat, stirring to make sure sugar dissolves. Using pastry brush dipped in water, wipe down inner sides of saucepan to dissolve any sugar crystals that cling. Cook mixture about 10 minutes, or until it begins to caramelize (swirl pot to brown evenly).
Cook 1 to 2 minutes more, or until caramel is medium-brown. Remove from heat, and stir in 2 Tbs. water. Let cool 3 minutes, stirring occasionally. Stir in evaporated milk. Cool completely.
Spread thin layer of cooled caramel over ice cream in ramekins. Return to freezer until ready to serve. Garnish with fresh berries or mint sprig, if desired.
CHOCOLATE MISSISSIPPI MUD PIE
This is from Diana Rattray at The Spruce Eats. She wrote, " This Mississippi mud pie is a mouthwatering chocolate pie, and it's so easy you'll make it again and again. The amazing pie is made with a moist chocolate filling and the signature crumbly top that resembles the cracked, dry Mississippi river mud. The butter and chocolate are melted and then beaten into the egg mixture, which will take no more than 8 to 10 minutes. Fill your homemade or ready-made graham cracker or cookie crust pie and bake. That's all there is to it!
"This is perfect for a weekend snack when everyone is asking for something sweet or a chocolate dessert, and you probably have all of the ingredients in your pantry.
"We've included a simple homemade graham cracker crust recipe, but we used a store-bought crust for the pie in the picture. We usually bake a homemade crust for a few minutes to firm it up a bit before filling, but there is no need to bake a ready-made crust."
Prep Time: 10 minutes; Cook Time: 45 minutes; Total Time: 52 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/chocolate-mississippi-mud-pie-3053483.
Ingredients
For the Graham Cracker Crust (or Use a Store-Bought 9-inch Ready-Made Crust):
1-1/2 cups graham cracker crumbs
1/4 cup confectioners' sugar
6 tablespoons butter (melted)
dash of salt
For the Filling:
1/4 lb. (1 stick) butter
2 (1 oz. each) squares unsweetened chocolate
3 large eggs
3 tablespoons white corn syrup
1-1/3 cups sugar
1 tsp. vanilla
Directions
Gather the ingredients.
Preheat the oven to 350 F. Position the baking rack in the center of the oven.
For the optional homemade crust: combine the graham cracker crumbs in a bowl with the confectioners' sugar, 6 tablespoons of melted butter, and a dash of salt. Pat the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake in the preheated oven for 8 minutes. Remove the crust to a rack and set aside (There's no need to bake a ready-made crumb crust).
Place a small saucepan over medium-low heat. Add the butter and unsweetened chocolate and cook, stirring frequently, until both are melted and well blended. Let the mixture cool slightly.
In a medium bowl with an electric mixer, beat the eggs. Stir in the corn syrup, granulated sugar, and vanilla extract. Add the chocolate mixture to egg and sugar mixture and stir until well blended.
Place the pie crust on a baking sheet. The baking sheet makes it much easier to move the pie to and from the oven and will catch any spills.
Pour the filling into the prepared pie shell and transfer the pie to the oven.
Bake for about 40 minutes, or until the filling is set with a very little jiggle.
Serve the pie slightly warm or cold with a scoop of ice cream, a drizzling of chocolate syrup, or a dollop of whipped cream.
Serve and enjoy!
Tip
Store the leftovers, loosely covered, in the refrigerator for 3 to 4 days.
NUTELLA MUG CAKE
This easy yumminess is from The Spruce Eats, and begins, “This gloriously simple mug cake recipe puts you just 60 seconds away from a super indulgent dessert for Nutella lovers looking to satisfy a craving in a hurry. With ingredients you probably already have on hand, this is a perfect sweet treat for one.”
Total Time: 7 minutes; Prep: 5 minutes; Cook Time: 2 minutes; Yield: 1 Serving.
To view this yumminess online, click here.
Ingredients
1/4 cup whole milk (can also use 2 percent)
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 cup Nutella
Directions
Gather the ingredients.
Add milk, flour, and baking powder in a 12-ounce microwave-safe mug. Whisk until smooth.
Add the Nutella and stir until the batter has no lumps.
Microwave on high for about 45 to 60 seconds.
Continue microwaving slowly in 15-second intervals. Microwaves vary but what you’re looking for is to see the cake look set and dry, the edges will pull away from the side of the mug and the cake will feel springy and fluffy to the touch. It will probably take an additional 30 to 60 seconds in total.
For best results, serve immediately.
NEW CLASSIC BROWNIES
This is from "Alice Medrich's Cookies and Brownies" and adapted by Julia Moskin on The New York Times cooking site. Julia wrote, "For a brownie almost as dark and dense as a chocolate truffle, there is Alice Medrich’s innovative method for New Classic Brownies: the pan goes directly from a high-heat oven to a bath of ice water, and the just-baked batter slumps, becoming concentrated and intense."
Yield: 16 brownies; Time: 40 minutes
This was featured in "Simple Pleasure, American Style", and can be viewed online at https://cooking.nytimes.com/recipes/1017218-new-classic-brownies.
Note: The article ("Simple Pleasure…") is well worth the time to read it. Check it out!
Ingredients
8 tablespoons unsalted butter
4 ounces unsweetened chocolate
1-1/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1/2 cup all-purpose flour
2/3 cup lightly toasted walnuts or pecans (optional)
Preparation
Preheat oven to 400 degrees. Line an 8-inch-square metal baking pan with foil. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Stir often, and remove from heat when a few lumps remain. Stir until smooth.
Stir in sugar, vanilla and salt. Stir in eggs one at a time, followed by flour. Stir until very smooth, about 1 minute, until mixture pulls away from sides of bowl. Add nuts, if using. Scrape batter into prepared pan and bake 20 minutes.
Meanwhile, prepare a water bath: Pour ice water into a large roasting pan or kitchen sink to a depth of about 1 inch. Remove pan from oven and place in water bath, being careful not to splash water on brownies. Let cool completely, then lift out and cut into 1-inch squares or wrap in foil.
CHOCOLATE COCONUT MILK ICE CREAM
This is from the Taste For Life website. To view this online, go to https://tasteforlife.com/healthy-recipes/desserts/chocolate-coconut-milk-ice-cream.
Ingredients
3 cups unsweetened coconut milk
2/3 cup of unsweetened cocoa powder
8 Tbsp honey*
Vanilla extract to taste (optional)
Equipment
Ice-Cream Maker (optional)
Directions
Pour coconut milk in a large mixing bowl.
Add cocoa powder a small amount at a time, whisking until smooth each time.
Add honey and mix well.
Pour mixture in a 13 by 9 metal baking pan.
Freeze until firm, approximately 3 hours. Stir with a fork every 1/2 hour until frozen.
Notes
You can use an ice cream maker. Simply follow the directions on your appliance.
*This frozen delight can easily be vegan by replacing the honey with maple syrup.
ANGEL FOOD CAKE
This is from the infamous long-since-forgotten emailing list. It begins, “Angel food cake is a lovely, light dessert that is leavened with egg whites. Serve it with fruit, a dusting of powdered sugar, and, if you want, sweetened whipped cream. This cake is special enough to serve for a holiday.”
Prep Time: 30 minutes; Cooking Time: 30-40 minutes; Serves: 10 to 12
Ingredients
7 to 12 egg whites
3/4 to 1-1/2 teaspoons cream of tartar
1-1/4 to 1-1/2 cups sugar, divided
1-1/2 teaspoons vanilla, or other extract or flavoring
1/2 teaspoon almond extract
1 cup sifted cake flour
1/4 to 1/2 teaspoon salt, optional
Directions
In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved. Beat in flavorings.
Sift together flour, remaining sugar and salt (if desired). Sift about 1/2 cup of the flour mixture over whites. Gently fold just until flour disappears. Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10 x 4-inch tube pan. Gently cut through batter with metal spatula or knife and spread evenly.
Bake in preheated 375°F oven until top springs back when lightly touched with finger and cake begins to pull away from sides of pan, about 30 to 40 minutes. Invert cake in pan on funnel or bottleneck. Cool completely, about 1-1/2 hours. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Top with fruit (if desired).
Chocolate - Omit almond extract and increase vanilla to 2 teaspoons. Reduce flour to 2/3 cup and sift in 1/3 cup unsweetened cocoa. Prepare batter and bake as above.
FROZEN CREME BRULEE
This comes from Vegetarian Times (July/August 2005 issue, page 64), and begins, "This simple recipe is a great way to showcase the premium small-batch ice creams sold at farmers' markets and grocery stores during the summer." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/frozen-creme-brulee-recipe/.
Ingredients
2 cups vanilla ice cream, slightly softened
2/3 cup granulated sugar
1/4 cup evaporated milk
Fresh berries or mint sprigs for garnish, if desired
Preparation
Spread 1/2 cup ice cream into 4 oval crème brûlée ramekins. Freeze until firm.
Meanwhile, combine sugar and 1/3 cup water in saucepan, and bring to a boil over medium-high heat, stirring to make sure sugar dissolves. Using pastry brush dipped in water, wipe down inner sides of saucepan to dissolve any sugar crystals that cling. Cook mixture about 10 minutes, or until it begins to caramelize (swirl pot to brown evenly).
Cook 1 to 2 minutes more, or until caramel is medium-brown. Remove from heat, and stir in 2 Tbs. water. Let cool 3 minutes, stirring occasionally. Stir in evaporated milk. Cool completely.
Spread thin layer of cooled caramel over ice cream in ramekins. Return to freezer until ready to serve. Garnish with fresh berries or mint sprig, if desired.
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