Just Desserts, Tuesday
Today's post doesn't have a specific theme, unless having six absolutely yummy desserts to choose from are a theme. (Sure, let's call that - "six absolutely yummy desserts" - a theme.) Check out the Salted Margarita Bars, the Gingerbread Nice Cream, and the rest of today's desserts. Enjoy!
GOURMET S'MORES
This is from the July/August 2016 issue of Vegetarian Times, page 67. It begins, "You don't need a campfire to make s'mores! Pull these out of the oven at your next summer get-together and you'll win raves from kids and adults alike." Makes 12 s'mores in 30 minutes or less
Unfortunately, I was unable to find a link for this.
Ingredients
1/2 cup fresh raspberries
1 tsp. sugar
6 slow-fat graham crackers, broken in half
1 4-oz. bar milk chocolate, broken into 1-inch pieces
1 banana, thinly sliced on an angle
3/4 cup Marshmallow Fluff
Directions
Preheat broiler. Toss berries with sugar in bowl, and let stand 10 minutes.
Place graham cracker halves on baking sheet, and top with chocolate pieces.
Set 2 or 3 banana slices over eacj pf 6 s'mores with raspberries.
Spread 2 Tbs. Marshmallow Fluff over each s'more. Place 6 to 8 inches under broiler, and broil 1-1/2 to 2 minutes, or until chocolate is melted and fluff is toasty and browned. Serve immediately.
BROWN-EYED SUSAN COOKIES
These yummy cookies are from Diana Rattray on The Spruce Eats. Diana wrote, "These delicious thumbprint butter cookies are topped with a chocolate candy, making them look similar to brown-eyed Susan flowers, hence the name. Portions of the simple cookie batter—made with butter, sugar, egg, vanilla, and flour—are rolled into balls, placed on the baking sheet, and then topped with chocolate candies partway through baking. In this recipe, a chocolate kiss is used to push the dough ball flat while on the baking sheet."
Prep Time: 10 minutes; Cook Time: 10 minutes; Chill Time: 60 minutes; Total Time: 80 minutes; Makes 12 servings; Yield: 24 cookies
To view this online, go to https://www.thespruceeats.com/brown-eyed-susans-cookies-with-chocolate-3052182.
Ingredients
3/4 cup (6 ounces) unsalted butter, room temperature
1/3 cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1-3/4 cups sifted all-purpose flour
2 dozen milk-chocolate candy kisses, or use a similar chocolate candy, unwrapped
Directions
Gather the ingredients.
In a medium bowl, cream together the butter, sugar, egg, vanilla extract, and salt.
Stir in the flour. Cover and refrigerate the dough for 1 hour.
Heat the oven to 400 F. Shape the cookie dough into 1-inch balls and place about 2 inches apart on an ungreased baking sheet.
Bake for 6 minutes, remove baking sheet from oven, and quickly press one kiss into the center of each cookie.
Return to the oven to bake for 2 to 4 minutes, until cookie is light golden and chocolate is soft.
Cool cookies on the pan for 2 minutes, then transfer individual cookies to a wire rack to cool completely. Store cooled cookies in an airtight container with waxed paper or parchment paper between the layers.
Recipe Variation
You may come across other recipes for brown-eyed Susan cookies where the chocolate candy is melted and spread onto the cookie, or instead of a chocolate candy, the center is filled with chocolate frosting.
Cookie Lingo
In addition to the flavors and ingredients, cookies are distinguished by how the dough is used, whether it is simply spooned onto the baking sheet or molded into a shape. Thumbprint cookies are considered a type of molded cookie, where the dough is shaped by hand into a ball and then flattened with an indent in the center. Molded cookies can also be rolled into logs or crescents, as well as other shapes. Drop cookies, also known as scooped cookies, are the most basic type of cookie to make. Using a tablespoon or teaspoon—or a cookie dough scoop, which is like a mini ice cream scoop—the batter is dropped onto the prepared pan and then baked.
Another easy cookie method is the slice-and-bake cookie. The dough is formed into a log, chilled, and then sliced into rounds. Each round is placed on the baking sheet to result in a circle-shaped cookie. To use cookie cutters to create different shapes, you need to make a rolled dough; the cookie dough is rolled out using a rolling pin and then cut into shapes using cookies cutters or a knife. You can also make decoratively shaped cookies, called pressed cookies or spritz cookies, with a cookie press or pastry tube; the dough is pushed through resulting in intricately detailed cookies.
If you don't have time to make individual cookies, then bar cookies are the answer. The dough is spread in a rectangular or square pan and baked; it is then cut into bars, hence their name. Most drop cookie recipes can be baked as bar cookies.
GINGERBREAD NICE CREAM
This is from Weight Watchers, and begins, "Boosted with molasses, vanilla, cinnamon, and ginger, this frozen banana treat embodies the essence of gingerbread. Go easy on the ginger; any more than we call for could make the nice cream bitter. Serve right away, when the mixture is smooth, creamy, and the texture of soft serve. If you’d rather firm it up for more defined scoops, transfer the mixture to a loaf pan or other container and freeze for a couple of hours."
Prep Time: 10 minutes; Total Time: 3 hours 10 minutes; Serves: 4; Serving size: 3/4 cup nice cream and 1 crumbled cookie; Difficulty: Easy; 3 points
To view this online, click here.
Ingredients
4 large Bananas
2 Tbsp Molasses
1 tsp Vanilla extract
1/2 tsp ground cinnamon
3/8 tsp ground ginger
4 crumbled gingersnaps
Directions
Peel bananas; cut into slices and place in a zip-top plastic freezer bag. Seal and freeze until frozen sold, at least 3 hours.
Place frozen bananas in a food processor; process on high until very finely chopped, about 2 minutes. Drizzle with molasses and vanilla, and sprinkle with cinnamon and ginger. Process on high until completely smooth, 2 to 3 more minutes; stop to scrape sides of bowl occasionally.
Divide nice cream among 4 bowls; top with crumbled gingersnaps.
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.
OATMEAL LEMON CREME BARS
This is from Betty Crocker. It begins, "Oatmeal cookie mix jump-starts the crust to a classic homemade lemon bar."
Prep Time: 10 minutes; Total Time: 1 hour 20 minutes; Makes 25 servings
To view this online, click here.
Ingredients
1/2 cup cold butter
1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1 egg
1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons grated lemon peel
1/4 cup lemon juice
Directions
Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray.
In large bowl, cut butter into cookie mix, using fork or pastry blender. Stir in egg until mixture is crumbly. Press half of cookie mixture into bottom of pan; bake 15 minutes.
In small bowl, stir condensed milk, lemon peel and lemon juice until thick. Spread over baked crust. Crumble remaining cookie mixture over top. Bake about 25 minutes longer or until light golden brown. Refrigerate 30 minutes or until set. For bars, cut into 5 rows by 5 rows. Store covered in refrigerator.
Tips from the Betty Crocker Kitchens
tip 1
You'll need 2 medium lemons to get 1/4 cup juice.
tip 2
Cut bars into bite-size squares and serve in mini paper cups.
Tip 3
Use fresh lemon juice for the best lemon flavor.
SALTED MARGARITA BARS
This is from Vaughn Vreeland in The New York Times cooking newsletter. Vaughn wrote, "This edible cocktail is an ideal party dessert, mingling all the fun of a margarita — and its salted rim — with the efficiency of a slab pie. Key lime pie's boozier, saltier cousin, it comes together quickly and maintains its consistency when frozen, making it a great make-ahead treat for a barbecue or a trip to the beach. Any tequila will work, but blanco is preferred for its milder taste. Don’t make the curd more than 10 minutes in advance, as the lime juice will start to thicken it, which could affect the bake."
Yield: 16 bars; Time: 45 minutes, plus 2 hours' freezing
To view this online, go to https://cooking.nytimes.com/recipes/1022342-salted-margarita-bars.
Ingredients
For the Crust:
1/2 cup unsalted butter (1 stick), melted, plus more for greasing the pan
About 40 saltine crackers (from one 4-ounce sleeve)
1 tablespoon granulated sugar
1 teaspoon kosher salt
For the Filling:
2 teaspoons lime zest plus 1/2 cup juice (from about 4 limes)
1/4 cup tequila (preferably blanco)
2 tablespoons orange liqueur, such as Grand Marnier
Pinch of kosher salt
5 large egg yolks
1 (14-ounce) can sweetened condensed milk
Flaky salt, for finishing
Preparation
Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan with butter (or use the wrapper from your stick of butter). Line the buttered pan with parchment, leaving an overhang on two sides. (This will help you pull the bars out of the pan easily.)
Prepare the crust: In a food processor, pulse the saltines until ground like coarse sand. (Alternatively, place them in a zip-top bag and use a rolling pin to crush them.) It’s OK if there are a few larger pieces. Add the melted butter, sugar and salt, and pulse a few more times until all the crumbs are evenly saturated (or mix to combine in a medium bowl). Pour the mixture into the lined pan, press into an even layer and freeze for about 15 minutes.
After the crust has chilled, bake it until fragrant and golden brown, about 15 to 18 minutes.
While the crust cools, make the filling: In a liquid measuring cup or small bowl, combine the lime zest, lime juice, tequila, orange liqueur and salt.
In a medium bowl, whisk together the yolks and sweetened condensed milk. Add the tequila-lime mixture to the yolk mixture, whisk to combine, then pour into the prepared crust. (It’s OK if the crust is not yet completely cool.) You may be tempted to prepare the curd earlier, but don’t do so more than 10 minutes before baking, as the lime juice will start to thicken it, which could affect the bake.
Bake 15 to 17 minutes until the curd is set around the edges and slightly jiggly in the center.
Transfer to a rack to cool slightly, then freeze for at least 2 hours.
After freezing, remove the bars from the pan using the parchment paper overhang and transfer to a cutting board. Sprinkle with flaky salt, cut into 16 bars and serve right away. Store leftovers in the freezer. Cheers!
GOURMET S'MORES
This is from the July/August 2016 issue of Vegetarian Times, page 67. It begins, "You don't need a campfire to make s'mores! Pull these out of the oven at your next summer get-together and you'll win raves from kids and adults alike." Makes 12 s'mores in 30 minutes or less
Unfortunately, I was unable to find a link for this.
Ingredients
1/2 cup fresh raspberries
1 tsp. sugar
6 slow-fat graham crackers, broken in half
1 4-oz. bar milk chocolate, broken into 1-inch pieces
1 banana, thinly sliced on an angle
3/4 cup Marshmallow Fluff
Directions
Preheat broiler. Toss berries with sugar in bowl, and let stand 10 minutes.
Place graham cracker halves on baking sheet, and top with chocolate pieces.
Set 2 or 3 banana slices over eacj pf 6 s'mores with raspberries.
Spread 2 Tbs. Marshmallow Fluff over each s'more. Place 6 to 8 inches under broiler, and broil 1-1/2 to 2 minutes, or until chocolate is melted and fluff is toasty and browned. Serve immediately.
BROWN-EYED SUSAN COOKIES
These yummy cookies are from Diana Rattray on The Spruce Eats. Diana wrote, "These delicious thumbprint butter cookies are topped with a chocolate candy, making them look similar to brown-eyed Susan flowers, hence the name. Portions of the simple cookie batter—made with butter, sugar, egg, vanilla, and flour—are rolled into balls, placed on the baking sheet, and then topped with chocolate candies partway through baking. In this recipe, a chocolate kiss is used to push the dough ball flat while on the baking sheet."
Prep Time: 10 minutes; Cook Time: 10 minutes; Chill Time: 60 minutes; Total Time: 80 minutes; Makes 12 servings; Yield: 24 cookies
To view this online, go to https://www.thespruceeats.com/brown-eyed-susans-cookies-with-chocolate-3052182.
Ingredients
3/4 cup (6 ounces) unsalted butter, room temperature
1/3 cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1-3/4 cups sifted all-purpose flour
2 dozen milk-chocolate candy kisses, or use a similar chocolate candy, unwrapped
Directions
Gather the ingredients.
In a medium bowl, cream together the butter, sugar, egg, vanilla extract, and salt.
Stir in the flour. Cover and refrigerate the dough for 1 hour.
Heat the oven to 400 F. Shape the cookie dough into 1-inch balls and place about 2 inches apart on an ungreased baking sheet.
Bake for 6 minutes, remove baking sheet from oven, and quickly press one kiss into the center of each cookie.
Return to the oven to bake for 2 to 4 minutes, until cookie is light golden and chocolate is soft.
Cool cookies on the pan for 2 minutes, then transfer individual cookies to a wire rack to cool completely. Store cooled cookies in an airtight container with waxed paper or parchment paper between the layers.
Recipe Variation
You may come across other recipes for brown-eyed Susan cookies where the chocolate candy is melted and spread onto the cookie, or instead of a chocolate candy, the center is filled with chocolate frosting.
Cookie Lingo
In addition to the flavors and ingredients, cookies are distinguished by how the dough is used, whether it is simply spooned onto the baking sheet or molded into a shape. Thumbprint cookies are considered a type of molded cookie, where the dough is shaped by hand into a ball and then flattened with an indent in the center. Molded cookies can also be rolled into logs or crescents, as well as other shapes. Drop cookies, also known as scooped cookies, are the most basic type of cookie to make. Using a tablespoon or teaspoon—or a cookie dough scoop, which is like a mini ice cream scoop—the batter is dropped onto the prepared pan and then baked.
Another easy cookie method is the slice-and-bake cookie. The dough is formed into a log, chilled, and then sliced into rounds. Each round is placed on the baking sheet to result in a circle-shaped cookie. To use cookie cutters to create different shapes, you need to make a rolled dough; the cookie dough is rolled out using a rolling pin and then cut into shapes using cookies cutters or a knife. You can also make decoratively shaped cookies, called pressed cookies or spritz cookies, with a cookie press or pastry tube; the dough is pushed through resulting in intricately detailed cookies.
If you don't have time to make individual cookies, then bar cookies are the answer. The dough is spread in a rectangular or square pan and baked; it is then cut into bars, hence their name. Most drop cookie recipes can be baked as bar cookies.
GINGERBREAD NICE CREAM
This is from Weight Watchers, and begins, "Boosted with molasses, vanilla, cinnamon, and ginger, this frozen banana treat embodies the essence of gingerbread. Go easy on the ginger; any more than we call for could make the nice cream bitter. Serve right away, when the mixture is smooth, creamy, and the texture of soft serve. If you’d rather firm it up for more defined scoops, transfer the mixture to a loaf pan or other container and freeze for a couple of hours."
Prep Time: 10 minutes; Total Time: 3 hours 10 minutes; Serves: 4; Serving size: 3/4 cup nice cream and 1 crumbled cookie; Difficulty: Easy; 3 points
To view this online, click here.
Ingredients
4 large Bananas
2 Tbsp Molasses
1 tsp Vanilla extract
1/2 tsp ground cinnamon
3/8 tsp ground ginger
4 crumbled gingersnaps
Directions
Peel bananas; cut into slices and place in a zip-top plastic freezer bag. Seal and freeze until frozen sold, at least 3 hours.
Place frozen bananas in a food processor; process on high until very finely chopped, about 2 minutes. Drizzle with molasses and vanilla, and sprinkle with cinnamon and ginger. Process on high until completely smooth, 2 to 3 more minutes; stop to scrape sides of bowl occasionally.
Divide nice cream among 4 bowls; top with crumbled gingersnaps.
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.
OATMEAL LEMON CREME BARS
This is from Betty Crocker. It begins, "Oatmeal cookie mix jump-starts the crust to a classic homemade lemon bar."
Prep Time: 10 minutes; Total Time: 1 hour 20 minutes; Makes 25 servings
To view this online, click here.
Ingredients
1/2 cup cold butter
1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1 egg
1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons grated lemon peel
1/4 cup lemon juice
Directions
Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray.
In large bowl, cut butter into cookie mix, using fork or pastry blender. Stir in egg until mixture is crumbly. Press half of cookie mixture into bottom of pan; bake 15 minutes.
In small bowl, stir condensed milk, lemon peel and lemon juice until thick. Spread over baked crust. Crumble remaining cookie mixture over top. Bake about 25 minutes longer or until light golden brown. Refrigerate 30 minutes or until set. For bars, cut into 5 rows by 5 rows. Store covered in refrigerator.
Tips from the Betty Crocker Kitchens
tip 1
You'll need 2 medium lemons to get 1/4 cup juice.
tip 2
Cut bars into bite-size squares and serve in mini paper cups.
Tip 3
Use fresh lemon juice for the best lemon flavor.
SALTED MARGARITA BARS
This is from Vaughn Vreeland in The New York Times cooking newsletter. Vaughn wrote, "This edible cocktail is an ideal party dessert, mingling all the fun of a margarita — and its salted rim — with the efficiency of a slab pie. Key lime pie's boozier, saltier cousin, it comes together quickly and maintains its consistency when frozen, making it a great make-ahead treat for a barbecue or a trip to the beach. Any tequila will work, but blanco is preferred for its milder taste. Don’t make the curd more than 10 minutes in advance, as the lime juice will start to thicken it, which could affect the bake."
Yield: 16 bars; Time: 45 minutes, plus 2 hours' freezing
To view this online, go to https://cooking.nytimes.com/recipes/1022342-salted-margarita-bars.
Ingredients
For the Crust:
1/2 cup unsalted butter (1 stick), melted, plus more for greasing the pan
About 40 saltine crackers (from one 4-ounce sleeve)
1 tablespoon granulated sugar
1 teaspoon kosher salt
For the Filling:
2 teaspoons lime zest plus 1/2 cup juice (from about 4 limes)
1/4 cup tequila (preferably blanco)
2 tablespoons orange liqueur, such as Grand Marnier
Pinch of kosher salt
5 large egg yolks
1 (14-ounce) can sweetened condensed milk
Flaky salt, for finishing
Preparation
Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan with butter (or use the wrapper from your stick of butter). Line the buttered pan with parchment, leaving an overhang on two sides. (This will help you pull the bars out of the pan easily.)
Prepare the crust: In a food processor, pulse the saltines until ground like coarse sand. (Alternatively, place them in a zip-top bag and use a rolling pin to crush them.) It’s OK if there are a few larger pieces. Add the melted butter, sugar and salt, and pulse a few more times until all the crumbs are evenly saturated (or mix to combine in a medium bowl). Pour the mixture into the lined pan, press into an even layer and freeze for about 15 minutes.
After the crust has chilled, bake it until fragrant and golden brown, about 15 to 18 minutes.
While the crust cools, make the filling: In a liquid measuring cup or small bowl, combine the lime zest, lime juice, tequila, orange liqueur and salt.
In a medium bowl, whisk together the yolks and sweetened condensed milk. Add the tequila-lime mixture to the yolk mixture, whisk to combine, then pour into the prepared crust. (It’s OK if the crust is not yet completely cool.) You may be tempted to prepare the curd earlier, but don’t do so more than 10 minutes before baking, as the lime juice will start to thicken it, which could affect the bake.
Bake 15 to 17 minutes until the curd is set around the edges and slightly jiggly in the center.
Transfer to a rack to cool slightly, then freeze for at least 2 hours.
After freezing, remove the bars from the pan using the parchment paper overhang and transfer to a cutting board. Sprinkle with flaky salt, cut into 16 bars and serve right away. Store leftovers in the freezer. Cheers!
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