Tuesday Desserts
Today's desserts don't follow any specific theme (unless yummy desserts can be thought of as a theme). It's just a little of this, a little of that, and a whole lot of yum, including Chocolate-Orange Maple Snaps, Mini Cheesecakes with Mango-Raspberry Sauce, and The Barefoot Contessa's Pumpkin Flan with Maple Caramel. (Have I got your attention yet?) Enjoy!
FRESH FRUIT YOGURT POPS
This comes from Vegetarian Times (July/August 2005 issue, page 65), and begins, "Corn syrup keeps these super-simple treats from developing ice crystals or freezing into blocks. Feel free to play around with fruit combinations." It also states, "Any summer fruit except watermelon, which has too high of a water content, will work in this recipe for healthy, colorful popsicles." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/fresh-fruit-yogurt-pops-recipe/.
Ingredients
2 cups low-fat vanilla yogurt
1 tsp. vanilla extract
1 Tbs. fresh lemon juice
1/4 cup corn syrup
2 cups fresh summer fruit, such as raspberries, pitted cherries, etc.
Preparation
Place yogurt, vanilla, lemon juice, corn syrup and 1 cup fruit in blender or food processor, and purée until smooth. Add remaining fruit, and pulse 3 or 4 times, or until fruit is broken down into small pieces.
Pour mixture into 8 1/2-cup frozen-pop molds. Place top on mold; insert wooden sticks. Freeze at least 4 hours.
CHOCOLATE-ORANGE MAPLE SNAPS
This is from March 2015 issue of Vegetarian Times (page 71), and begins, "These snaps are great on their own, or as wafers for sandwich cookies. Maple syrup lends flavor and moisture, which lets you cut down on oil in the dough." Makes 40 cookies in 30 minutes or less.
This can be viewed online at https://www.vegetariantimes.com/recipes/chocolate-orange-maple-snaps/.
Ingredients
3/4 cup maple syrup
1/4 cup canola oil
1 Tbs. cornstarch dissolved in 1 Tbs. water
1/2 tsp. vanilla extract
2 Tbs. grated orange zest
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
3 Tbs. unsweetened cocoa powder
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Preparation
Preheat oven to 350°F. Coat three baking sheets with cooking spray.
Whisk together maple syrup, oil, cornstarch mixture, vanilla, and orange zest in large bowl.
Sift together flours, cocoa powder, baking powder, baking soda, and salt. Whisk dry ingredients into wet ingredients until smooth.
Measure out cookie dough in 1-tsp. scoops, and arrange 2 inches apart on prepared baking sheets. Bake 12 to 15 minutes, or until cookies are firm on top and edges have darkened.
BLACKBERRY-PEACH COBBLER
This is from Laurie Ellen Pellicano on The New York Times cooking site. Laurie wrote, "Peak summer fruit is best prepared simply, especially in warm desserts like cobblers. In this recipe, the tartness of blackberries (or raspberries) balances the sweetness of yellow peaches (or nectarines), and the filling only needs the tiniest amount of sugar to get the juices flowing. Topped with a thin layer of fluffy cornmeal batter, the berries boil up to form juicy pockets, and a finish of raw sugar adds a satisfying crack. Serve this cobbler warm, or enjoy it any time of day, even for breakfast."
Yield: 1 (10-inch) skillet cobbler (8 to 10 servings); Time: 45 minutes, plus cooling
To view this online, go to https://cooking.nytimes.com/recipes/1022303-blackberry-peach-cobbler.
Ingredients
For the filling:
3 pounds ripe yellow peaches (or nectarines), pitted and chopped into 1-inch chunks
1 pint/6 ounces blackberries (or raspberries)
1/4 cup granulated sugar
1 tablespoon tapioca starch or cornstarch
1 lemon, halved, zest reserved for cobbler topping
For the cobbler topping:
1/2 cup whole milk
1 large egg
3/4 cup fine-grind cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
4 tablespoons cold unsalted butter (1/2 stick), cut into 1/2-inch cubes
1 tablespoon turbinado, or any raw sugar, for topping
Preparation
Heat the oven to 425 degrees. Prepare the filling: In a large bowl, combine the peaches, blackberries, granulated sugar and starch. Squeeze the juice of 1/2 lemon on top and toss to combine. Scrape the mixture into a 10-inch cast-iron skillet.
Make the topping: In a small bowl, combine milk, egg and juice from the remaining 1/2 lemon; whisk to combine.
In a large bowl, combine cornmeal, flour, granulated sugar, baking powder, salt and reserved lemon zest; stir to combine. Add the cold butter. Using your fingertips, smear and rub the pieces into the cornmeal mixture until it looks like wet sand.
Make a well in the center of it and add the milk mixture. Using a spatula, stir until thoroughly combined, then spoon it over the top of your fruit. Level the topping to cover more of the fruit. Sprinkle the surface of the topping with the raw sugar.
Bake for 30 to 35 minutes until the fruit is bubbly and the topping is a deep golden brown. Let cool slightly, then serve warm.
CHOCOLATE CHIP CAKE
This is from Betty Crocker, and begins, "A timeless layer cake, inspired by one of our favorite ice cream flavors! For a showstopping look and the perfect balance of chocolate and vanilla flavors, we’ve added shaved chocolate to the cake batter and the marshmallow buttercream frosting."
Prep Time: 35 minutes; Total Time: 2 hours 20 minutes; Makes 12 servings
To view this online, click here.
Ingredients
Cake
1 box Betty Crocker™ Super Moist™ white cake mix
1-1/4 cups milk
1/3 cup butter, melted
3 whole eggs
1/2 cup shaved semisweet chocolate baking bar
Frosting
1 jar (7 oz) Kraft Jet Puffed marshmallow crème (1-1/2 cups)
1 cup butter, softened
1/2 teaspoon vanilla
1 to 2 tablespoons milk
2-1/4 cups powdered sugar
1/4 cup shaved semisweet chocolate baking bar
Decoration
3 tablespoons shaved semisweet chocolate baking bar
Directions
Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray.
In large bowl, beat cake mix, 1-1/4 cups milk, 1/3 cup melted butter and the whole eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup shaved chocolate until just blended. Divide evenly between pans.
Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run metal spatula around edge of pans to loosen cakes. Remove from pans to cooling rack. Cool completely, about 1 hour.
In large bowl, beat marshmallow creme, 1 cup softened butter, the vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread. Stir in 1/4 cup shaved chocolate until just blended.
Place one cake layer on serving plate. Spread 3/4 cup frosting on top layer; top with second cake layer. Frost side and top of cake with remaining frosting. Sprinkle on top of cake, and press up side of cake the remaining 3 tablespoons shaved chocolate.
Store loosely covered in refrigerator.
Expert Tips
For this recipe, you will need about 4 oz from a 9.7-oz 62% cacao semisweet chocolate baking bar.
Use a vegetable peeler to shave chocolate easily.
To keep your serving plate clean while frosting and decorating the cake, place strips of waxed paper around edge of plate. Remove after decorating is complete.
MINI CHEESECAKES WITH MANGO-RASPBERRY SAUCE
This was in the September 2006 (?) issue of Vegetarian Times, page 41. It begins, "These individual cheesecakes wowed us with their simplicity and their flavor. Have both the egg and the cream cheese at room temperature before you use them to ensure a smooth texture."
Makes 2 servings
To view this online, go to https://www.vegetariantimes.com/recipes/mini-cheesecakes-with-mango-raspberry-sauce/.
Ingredients
Mango-raspberry sauce
1/2 cup frozen raspberries, thawed
1/2 cup frozen mango chunks, thawed
1/4 cup mango-apricot nectar or orange juice
1 Tbs. sugar
Mini cheesecakes
6 oz. fat-free or low-fat cream cheese, softened
3 Tbs. fat-free condensed milk
2 Tbs. mango-apricot nectar or orange juice
1 large egg, at room temperature
1/2 tsp. vanilla extract
2 round sugar cookies, such as Pepperidge Farm Sugar Cookies
Preparation
To make Mango-Raspberry Sauce: Purée all ingredients in blender until smooth. Strain, and set aside.
To make Mini Cheesecakes: Preheat oven to 325F. Coat 2 6-oz. ramekins with cooking spray. Beat cream cheese with electric beater until smooth. Add condensed milk, and blend until smooth. Add nectar, egg and vanilla, and beat just until smooth.
Set 1 cookie in bottom of each ramekin. Fill ramekins with cream cheese mixture. Place ramekins in 9-inch square ovenproof dish, and add hot water to come halfway up sides of ramekins. Place dish in oven, and bake 35 to 40 minutes, or until just set.
Remove from water bath, and set on cooling rack for 30 minutes. Transfer to refrigerator, and chill 4 hours, or up to 2 days. Serve cheesecakes with Mango-Raspberry Sauce.
PUMPKIN FLAN WITH MAPLE CARAMEL
This yumminess comes from The Barefoot Contessa (otherwise known as Ina Garten). Serves 8 - 10; level: beginner
To view this online, click here.
Ingredients
for the caramel:
3/4 cup sugar
1/3 cup pure Grade A maple syrup
1/2 teaspoon fleur de sel
for the pumpkin flan:
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup canned pumpkin puree (not pie filling)
1/2 cup (4 ounces) Italian mascarpone
4 extra-large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract, such as Boyajian
2 teaspoons grated orange zest (2 oranges)
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Preheat the oven to 350 degrees.
For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don’t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees on a candy thermometer. Watch it carefully so it doesn’t burn! Off the heat, swirl in the fleur de sel, and immediately pour into an 8 × 2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don’t combine.
Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don’t tilt the pan or the caramel will run out!
Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.
FRESH FRUIT YOGURT POPS
This comes from Vegetarian Times (July/August 2005 issue, page 65), and begins, "Corn syrup keeps these super-simple treats from developing ice crystals or freezing into blocks. Feel free to play around with fruit combinations." It also states, "Any summer fruit except watermelon, which has too high of a water content, will work in this recipe for healthy, colorful popsicles." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/fresh-fruit-yogurt-pops-recipe/.
Ingredients
2 cups low-fat vanilla yogurt
1 tsp. vanilla extract
1 Tbs. fresh lemon juice
1/4 cup corn syrup
2 cups fresh summer fruit, such as raspberries, pitted cherries, etc.
Preparation
Place yogurt, vanilla, lemon juice, corn syrup and 1 cup fruit in blender or food processor, and purée until smooth. Add remaining fruit, and pulse 3 or 4 times, or until fruit is broken down into small pieces.
Pour mixture into 8 1/2-cup frozen-pop molds. Place top on mold; insert wooden sticks. Freeze at least 4 hours.
CHOCOLATE-ORANGE MAPLE SNAPS
This is from March 2015 issue of Vegetarian Times (page 71), and begins, "These snaps are great on their own, or as wafers for sandwich cookies. Maple syrup lends flavor and moisture, which lets you cut down on oil in the dough." Makes 40 cookies in 30 minutes or less.
This can be viewed online at https://www.vegetariantimes.com/recipes/chocolate-orange-maple-snaps/.
Ingredients
3/4 cup maple syrup
1/4 cup canola oil
1 Tbs. cornstarch dissolved in 1 Tbs. water
1/2 tsp. vanilla extract
2 Tbs. grated orange zest
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
3 Tbs. unsweetened cocoa powder
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Preparation
Preheat oven to 350°F. Coat three baking sheets with cooking spray.
Whisk together maple syrup, oil, cornstarch mixture, vanilla, and orange zest in large bowl.
Sift together flours, cocoa powder, baking powder, baking soda, and salt. Whisk dry ingredients into wet ingredients until smooth.
Measure out cookie dough in 1-tsp. scoops, and arrange 2 inches apart on prepared baking sheets. Bake 12 to 15 minutes, or until cookies are firm on top and edges have darkened.
BLACKBERRY-PEACH COBBLER
This is from Laurie Ellen Pellicano on The New York Times cooking site. Laurie wrote, "Peak summer fruit is best prepared simply, especially in warm desserts like cobblers. In this recipe, the tartness of blackberries (or raspberries) balances the sweetness of yellow peaches (or nectarines), and the filling only needs the tiniest amount of sugar to get the juices flowing. Topped with a thin layer of fluffy cornmeal batter, the berries boil up to form juicy pockets, and a finish of raw sugar adds a satisfying crack. Serve this cobbler warm, or enjoy it any time of day, even for breakfast."
Yield: 1 (10-inch) skillet cobbler (8 to 10 servings); Time: 45 minutes, plus cooling
To view this online, go to https://cooking.nytimes.com/recipes/1022303-blackberry-peach-cobbler.
Ingredients
For the filling:
3 pounds ripe yellow peaches (or nectarines), pitted and chopped into 1-inch chunks
1 pint/6 ounces blackberries (or raspberries)
1/4 cup granulated sugar
1 tablespoon tapioca starch or cornstarch
1 lemon, halved, zest reserved for cobbler topping
For the cobbler topping:
1/2 cup whole milk
1 large egg
3/4 cup fine-grind cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
4 tablespoons cold unsalted butter (1/2 stick), cut into 1/2-inch cubes
1 tablespoon turbinado, or any raw sugar, for topping
Preparation
Heat the oven to 425 degrees. Prepare the filling: In a large bowl, combine the peaches, blackberries, granulated sugar and starch. Squeeze the juice of 1/2 lemon on top and toss to combine. Scrape the mixture into a 10-inch cast-iron skillet.
Make the topping: In a small bowl, combine milk, egg and juice from the remaining 1/2 lemon; whisk to combine.
In a large bowl, combine cornmeal, flour, granulated sugar, baking powder, salt and reserved lemon zest; stir to combine. Add the cold butter. Using your fingertips, smear and rub the pieces into the cornmeal mixture until it looks like wet sand.
Make a well in the center of it and add the milk mixture. Using a spatula, stir until thoroughly combined, then spoon it over the top of your fruit. Level the topping to cover more of the fruit. Sprinkle the surface of the topping with the raw sugar.
Bake for 30 to 35 minutes until the fruit is bubbly and the topping is a deep golden brown. Let cool slightly, then serve warm.
CHOCOLATE CHIP CAKE
This is from Betty Crocker, and begins, "A timeless layer cake, inspired by one of our favorite ice cream flavors! For a showstopping look and the perfect balance of chocolate and vanilla flavors, we’ve added shaved chocolate to the cake batter and the marshmallow buttercream frosting."
Prep Time: 35 minutes; Total Time: 2 hours 20 minutes; Makes 12 servings
To view this online, click here.
Ingredients
Cake
1 box Betty Crocker™ Super Moist™ white cake mix
1-1/4 cups milk
1/3 cup butter, melted
3 whole eggs
1/2 cup shaved semisweet chocolate baking bar
Frosting
1 jar (7 oz) Kraft Jet Puffed marshmallow crème (1-1/2 cups)
1 cup butter, softened
1/2 teaspoon vanilla
1 to 2 tablespoons milk
2-1/4 cups powdered sugar
1/4 cup shaved semisweet chocolate baking bar
Decoration
3 tablespoons shaved semisweet chocolate baking bar
Directions
Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray.
In large bowl, beat cake mix, 1-1/4 cups milk, 1/3 cup melted butter and the whole eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup shaved chocolate until just blended. Divide evenly between pans.
Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run metal spatula around edge of pans to loosen cakes. Remove from pans to cooling rack. Cool completely, about 1 hour.
In large bowl, beat marshmallow creme, 1 cup softened butter, the vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread. Stir in 1/4 cup shaved chocolate until just blended.
Place one cake layer on serving plate. Spread 3/4 cup frosting on top layer; top with second cake layer. Frost side and top of cake with remaining frosting. Sprinkle on top of cake, and press up side of cake the remaining 3 tablespoons shaved chocolate.
Store loosely covered in refrigerator.
Expert Tips
For this recipe, you will need about 4 oz from a 9.7-oz 62% cacao semisweet chocolate baking bar.
Use a vegetable peeler to shave chocolate easily.
To keep your serving plate clean while frosting and decorating the cake, place strips of waxed paper around edge of plate. Remove after decorating is complete.
MINI CHEESECAKES WITH MANGO-RASPBERRY SAUCE
This was in the September 2006 (?) issue of Vegetarian Times, page 41. It begins, "These individual cheesecakes wowed us with their simplicity and their flavor. Have both the egg and the cream cheese at room temperature before you use them to ensure a smooth texture."
Makes 2 servings
To view this online, go to https://www.vegetariantimes.com/recipes/mini-cheesecakes-with-mango-raspberry-sauce/.
Ingredients
Mango-raspberry sauce
1/2 cup frozen raspberries, thawed
1/2 cup frozen mango chunks, thawed
1/4 cup mango-apricot nectar or orange juice
1 Tbs. sugar
Mini cheesecakes
6 oz. fat-free or low-fat cream cheese, softened
3 Tbs. fat-free condensed milk
2 Tbs. mango-apricot nectar or orange juice
1 large egg, at room temperature
1/2 tsp. vanilla extract
2 round sugar cookies, such as Pepperidge Farm Sugar Cookies
Preparation
To make Mango-Raspberry Sauce: Purée all ingredients in blender until smooth. Strain, and set aside.
To make Mini Cheesecakes: Preheat oven to 325F. Coat 2 6-oz. ramekins with cooking spray. Beat cream cheese with electric beater until smooth. Add condensed milk, and blend until smooth. Add nectar, egg and vanilla, and beat just until smooth.
Set 1 cookie in bottom of each ramekin. Fill ramekins with cream cheese mixture. Place ramekins in 9-inch square ovenproof dish, and add hot water to come halfway up sides of ramekins. Place dish in oven, and bake 35 to 40 minutes, or until just set.
Remove from water bath, and set on cooling rack for 30 minutes. Transfer to refrigerator, and chill 4 hours, or up to 2 days. Serve cheesecakes with Mango-Raspberry Sauce.
PUMPKIN FLAN WITH MAPLE CARAMEL
This yumminess comes from The Barefoot Contessa (otherwise known as Ina Garten). Serves 8 - 10; level: beginner
To view this online, click here.
Ingredients
for the caramel:
3/4 cup sugar
1/3 cup pure Grade A maple syrup
1/2 teaspoon fleur de sel
for the pumpkin flan:
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup canned pumpkin puree (not pie filling)
1/2 cup (4 ounces) Italian mascarpone
4 extra-large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract, such as Boyajian
2 teaspoons grated orange zest (2 oranges)
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Preheat the oven to 350 degrees.
For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don’t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees on a candy thermometer. Watch it carefully so it doesn’t burn! Off the heat, swirl in the fleur de sel, and immediately pour into an 8 × 2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don’t combine.
Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don’t tilt the pan or the caramel will run out!
Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.
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