Friday Desserts
It's finally Friday. Yay! Here are six yummy desserts to help you through the weekend, including Ice Cream Oreo Taco Bowls and Key Lime Cream Pie. Enjoy!
MANGO AND PINEAPPLE CRUMBLE
This was posted at Vegetarian Times on July 11, 2019, and begins, “A home-style dessert gets a tropical twist by baking spiced mangoes and pineapple beneath a crunchy crumble topping. Serve with non-dairy, vanilla ice cream.”
Makes 6 servings.
To view this online, click here.
Ingredients
1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/4 cup plus 3 Tbs. packed light brown sugar, divided
1-1/4 tsp. ground cinnamon, divided
3/4 tsp. grated nutmeg, divided
1/4 tsp. ground allspice, divided
1/4 tsp. salt
5 Tbs. chilled vegan margarine, cut into pieces, divided
1/2 cup raw pecans, coarsely chopped
2 Tbs. unsweetened shredded coconut
3 mangoes, peeled, pitted, and cut into 1-inch cubes (2-1/2 cups)
1/2 pineapple, peeled, cored, and cut into 1-inch cubes (2-1/2 cups)
Preparation
Preheat oven to 375°F. Coat 8-inch-square glass baking dish with nonstick cooking spray. Combine flour, oats, 1/4 cup brown sugar, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. allspice, and salt in medium bowl. Add 4 Tbs. margarine, and rub with fingertips until mixture forms coarse meal. Press together until mixture begins to form moist clumps. Stir in pecans and coconut.
Combine remaining 3 Tbs. brown sugar, 3/4 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/8 tsp. allspice in large bowl. Add mangoes and pineapple, and toss to coat. Transfer to prepared baking dish; dot top with remaining 1 Tbs. margarine. Sprinkle oat topping over mango mixture.
Bake 40 minutes, or until topping is golden brown and juices bubble. Cool 10 to 20 minutes. Serve warm.
OAT MILK CHOCOLATE PUDDING
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Chocolate pudding is equal parts comfort and romance, which means it’s great accompanied by sweatpants, candlelight or both. This 15-minute version is inspired by a recipe from Alice Medrich, the cookbook author, in which she uses both cocoa powder and chocolate, and cornstarch instead of eggs for a pure chocolate flavor (eggs can dilute the subtle notes). Here, nondairy milk is swapped in for the milk and the cream with equally wonderful results. When developing this recipe, we found that oat milk created a pudding with the plushest texture. Soy, almond and coconut milks work, too, although they might impart their own flavor and the pudding texture may vary."
Time: 15 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020415-oat-milk-chocolate-pudding.
Ingredients
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/8 teaspoon fine sea salt
2 cups nondairy milk, preferably oat
3 to 4 ounces bittersweet bar chocolate, finely chopped (see Tip 1)
1 teaspoon vanilla extract
Preparation
In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, cornstarch and salt. Slowly stir in the milk and keep stirring until smooth and combined.
Stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 to 10 minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
Add the chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.
Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled (see Tip 2). It will thicken as it cools.
Tips
Use 4 ounces of chocolate with 60 to 65 percent cacao, or 3 ounces of chocolate with 66 to 70 percent cacao.
Before refrigerating, press plastic wrap onto the surface of the pudding to prevent a “skin” from forming on top. The pudding will keep in the refrigerator for up to 3 days.
THE CAKE
This recipe was given to my mom by a friend, who worked as a lawyer for years. She was married to an Episcopal priest; both were involved in the civil rights movement.
This is one of the recipes from Off The Wall Cooking.
Ingredients
1 package (18 oz.) yellow cake mix
1 egg, unbeaten
3/4 C oil
1 package (small) vanilla pudding
3/4 C sherry
Directions
Preheat oven at 350 degrees. Put ingredients in bowl. Beat for 5 minutes. Pour into greased tube cake pan or mold. Bake for 45 minutes.
ICE CREAM OREO TACO BOWLS
This is from Old El Paso, and begins, "The next time you’re craving a chocolate-dipped, cookie-coated, over-the-top, ice cream-filled extravaganza of a dessert, reach for this recipe. These mini ice cream bowls are positively heavenly."
Prep Time: 25 minutes; Total Time: 1 hour; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/ice-cream-oreo-taco-bowls.
Ingredients
2 tablespoons butter, melted
1 package (8 count) Old El Paso™ Soft Tortilla Bowls
1/2 cup semisweet chocolate chips
1 teaspoon shortening
8 Oreo Chocolate Sandwich Cookies, crushed (about 1 cup)
4 cups cookies & cream ice cream
1/2 cup hot fudge sauce, warmed
8 Oreo Chocolate Sandwich Cookies, whole
Preparation
Heat oven to 375°F. Lightly brush melted butter on all sides of each tortilla bowl.
Place bowls on large cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Cool 15 minutes.
In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.
Place 1/2 cup of the crushed cookies on plate. Hold baked bowls by the bottom, and dip each one into melted chocolate, covering top rim of bowl. Dip and roll top rim into crushed cookies to coat. Refrigerate bowls about 10 minutes or until coating is set.
Fill each bowl with 2 scoops ice cream; drizzle with hot fudge sauce, and garnish with remaining crushed cookies sprinkled over ice cream and 1 whole cookie inserted upright into ice cream.
Expert Tips
We used cookies & cream ice cream in this recipe, but if you prefer chocolate or vanilla ice cream, feel free to make a substitution.
If you like a little caramel with your chocolate, you can add a drizzle of warm caramel sauce along with the hot fudge.
Crush cookies quickly and easily by placing them in a food-storage bag and pounding gently with a meat mallet or rolling pin.
Exchanges: 1/2 Starch; 3-1/2 Other Carbohydrate; 1/2 Milk; 3 1/2 Fat
Carbohydrate Choice: 4
KEY LIME CREAM PIE
This is from The New York Times cooking e-newsletter’s Melissa Clark, and post on The TODAY Show’s website. The recipe begins, “Key lime pies are an iconic American dessert. But they're not always so easy to make. They've gotta be decadent but light, cool and creamy ... and this one has it all!
“Technique tip: Be sure to allow 2 hours after the pie is cooked to chill. The pie can be made ahead of time and left in the refrigerator up to one day.”
Cook Time: 30 minutes; Prep Time: 30 minutes; Servings: 8
Special equipment: Electric mixer
View this here.
Ingredients
1-3/4 cups graham cracker crumbs (from about 11-12 sheets of crackers)
6 tablespoons unsalted butter, melted
2 tablespoons sugar
4 large egg yolks
One (14-ounce) can sweetened condensed milk
2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice or regular lime juice (from 5 to 6 limes)
Pinch of fine sea salt
1 cup heavy cream
1 tablespoon confectioners' sugar
1 lime (optional, for garnish)
Preparation
Preheat oven to 350 degrees and place a rack in the center of the oven. In a large bowl, stir together graham cracker crumbs, butter and sugar. Transfer to a 9-inch pie plate and press crumb mixture into an even layer on the bottom and up the sides.
Place pie plate on a rimmed baking sheet and transfer to oven. Bake until golden brown, about 10 to 12 minutes. Transfer to a wire rack to cool.
Meanwhile, in the bowl of an electric mixer, whisk egg yolks until pale and fluffy, about 5 minutes. Turn the mixer down to low and slowly add the condensed milk, scraping sides if needed. Whisk in lime zest and juice until just combined.
Scrape the mixture into cooled pie shell, then return to oven and bake until filling has just set, 15 to 20 minutes. Transfer to a wire rack to cool to room temperature, then refrigerate until completely chilled, at least 2 hours and up to one day.
Just before serving, in the bowl of an electric mixer set with the whisk attachment, beat together cream and confectioners sugar until thick and fluffy. Dollop whipped cream on slices of the cooled pie. If you’d like, grate the zest from a lime over the whipped cream for a gorgeous green accent. Serve.
COWBOY COOKIES
This came from the infamous long-since-forgotten emailing list.
Ingredients
1-1/3 cups quick cooking oats
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup chopped pecans
1 cup semisweet chocolate chips
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Directions
Layer the ingredients in 1 quart jar in order given. Press each layer firmly in place before adding the next one. Include a card with the following instructions:
Preheat oven to 350 degrees F. Grease cookie sheets.
In medium bowl, cream together 1/2 cup of butter or margarine, 1 egg, and 1 teaspoon of vanilla. Stir in entire contents of jar. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on prepared cookie sheets.
Bake for 11 to 13 minutes in preheated oven. Remove from cookie sheets to cool on wire racks.
MANGO AND PINEAPPLE CRUMBLE
This was posted at Vegetarian Times on July 11, 2019, and begins, “A home-style dessert gets a tropical twist by baking spiced mangoes and pineapple beneath a crunchy crumble topping. Serve with non-dairy, vanilla ice cream.”
Makes 6 servings.
To view this online, click here.
Ingredients
1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/4 cup plus 3 Tbs. packed light brown sugar, divided
1-1/4 tsp. ground cinnamon, divided
3/4 tsp. grated nutmeg, divided
1/4 tsp. ground allspice, divided
1/4 tsp. salt
5 Tbs. chilled vegan margarine, cut into pieces, divided
1/2 cup raw pecans, coarsely chopped
2 Tbs. unsweetened shredded coconut
3 mangoes, peeled, pitted, and cut into 1-inch cubes (2-1/2 cups)
1/2 pineapple, peeled, cored, and cut into 1-inch cubes (2-1/2 cups)
Preparation
Preheat oven to 375°F. Coat 8-inch-square glass baking dish with nonstick cooking spray. Combine flour, oats, 1/4 cup brown sugar, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. allspice, and salt in medium bowl. Add 4 Tbs. margarine, and rub with fingertips until mixture forms coarse meal. Press together until mixture begins to form moist clumps. Stir in pecans and coconut.
Combine remaining 3 Tbs. brown sugar, 3/4 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/8 tsp. allspice in large bowl. Add mangoes and pineapple, and toss to coat. Transfer to prepared baking dish; dot top with remaining 1 Tbs. margarine. Sprinkle oat topping over mango mixture.
Bake 40 minutes, or until topping is golden brown and juices bubble. Cool 10 to 20 minutes. Serve warm.
OAT MILK CHOCOLATE PUDDING
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Chocolate pudding is equal parts comfort and romance, which means it’s great accompanied by sweatpants, candlelight or both. This 15-minute version is inspired by a recipe from Alice Medrich, the cookbook author, in which she uses both cocoa powder and chocolate, and cornstarch instead of eggs for a pure chocolate flavor (eggs can dilute the subtle notes). Here, nondairy milk is swapped in for the milk and the cream with equally wonderful results. When developing this recipe, we found that oat milk created a pudding with the plushest texture. Soy, almond and coconut milks work, too, although they might impart their own flavor and the pudding texture may vary."
Time: 15 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020415-oat-milk-chocolate-pudding.
Ingredients
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/8 teaspoon fine sea salt
2 cups nondairy milk, preferably oat
3 to 4 ounces bittersweet bar chocolate, finely chopped (see Tip 1)
1 teaspoon vanilla extract
Preparation
In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, cornstarch and salt. Slowly stir in the milk and keep stirring until smooth and combined.
Stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 to 10 minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
Add the chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.
Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled (see Tip 2). It will thicken as it cools.
Tips
Use 4 ounces of chocolate with 60 to 65 percent cacao, or 3 ounces of chocolate with 66 to 70 percent cacao.
Before refrigerating, press plastic wrap onto the surface of the pudding to prevent a “skin” from forming on top. The pudding will keep in the refrigerator for up to 3 days.
THE CAKE
This recipe was given to my mom by a friend, who worked as a lawyer for years. She was married to an Episcopal priest; both were involved in the civil rights movement.
This is one of the recipes from Off The Wall Cooking.
Ingredients
1 package (18 oz.) yellow cake mix
1 egg, unbeaten
3/4 C oil
1 package (small) vanilla pudding
3/4 C sherry
Directions
Preheat oven at 350 degrees. Put ingredients in bowl. Beat for 5 minutes. Pour into greased tube cake pan or mold. Bake for 45 minutes.
ICE CREAM OREO TACO BOWLS
This is from Old El Paso, and begins, "The next time you’re craving a chocolate-dipped, cookie-coated, over-the-top, ice cream-filled extravaganza of a dessert, reach for this recipe. These mini ice cream bowls are positively heavenly."
Prep Time: 25 minutes; Total Time: 1 hour; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/ice-cream-oreo-taco-bowls.
Ingredients
2 tablespoons butter, melted
1 package (8 count) Old El Paso™ Soft Tortilla Bowls
1/2 cup semisweet chocolate chips
1 teaspoon shortening
8 Oreo Chocolate Sandwich Cookies, crushed (about 1 cup)
4 cups cookies & cream ice cream
1/2 cup hot fudge sauce, warmed
8 Oreo Chocolate Sandwich Cookies, whole
Preparation
Heat oven to 375°F. Lightly brush melted butter on all sides of each tortilla bowl.
Place bowls on large cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Cool 15 minutes.
In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.
Place 1/2 cup of the crushed cookies on plate. Hold baked bowls by the bottom, and dip each one into melted chocolate, covering top rim of bowl. Dip and roll top rim into crushed cookies to coat. Refrigerate bowls about 10 minutes or until coating is set.
Fill each bowl with 2 scoops ice cream; drizzle with hot fudge sauce, and garnish with remaining crushed cookies sprinkled over ice cream and 1 whole cookie inserted upright into ice cream.
Expert Tips
We used cookies & cream ice cream in this recipe, but if you prefer chocolate or vanilla ice cream, feel free to make a substitution.
If you like a little caramel with your chocolate, you can add a drizzle of warm caramel sauce along with the hot fudge.
Crush cookies quickly and easily by placing them in a food-storage bag and pounding gently with a meat mallet or rolling pin.
Exchanges: 1/2 Starch; 3-1/2 Other Carbohydrate; 1/2 Milk; 3 1/2 Fat
Carbohydrate Choice: 4
KEY LIME CREAM PIE
This is from The New York Times cooking e-newsletter’s Melissa Clark, and post on The TODAY Show’s website. The recipe begins, “Key lime pies are an iconic American dessert. But they're not always so easy to make. They've gotta be decadent but light, cool and creamy ... and this one has it all!
“Technique tip: Be sure to allow 2 hours after the pie is cooked to chill. The pie can be made ahead of time and left in the refrigerator up to one day.”
Cook Time: 30 minutes; Prep Time: 30 minutes; Servings: 8
Special equipment: Electric mixer
View this here.
Ingredients
1-3/4 cups graham cracker crumbs (from about 11-12 sheets of crackers)
6 tablespoons unsalted butter, melted
2 tablespoons sugar
4 large egg yolks
One (14-ounce) can sweetened condensed milk
2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice or regular lime juice (from 5 to 6 limes)
Pinch of fine sea salt
1 cup heavy cream
1 tablespoon confectioners' sugar
1 lime (optional, for garnish)
Preparation
Preheat oven to 350 degrees and place a rack in the center of the oven. In a large bowl, stir together graham cracker crumbs, butter and sugar. Transfer to a 9-inch pie plate and press crumb mixture into an even layer on the bottom and up the sides.
Place pie plate on a rimmed baking sheet and transfer to oven. Bake until golden brown, about 10 to 12 minutes. Transfer to a wire rack to cool.
Meanwhile, in the bowl of an electric mixer, whisk egg yolks until pale and fluffy, about 5 minutes. Turn the mixer down to low and slowly add the condensed milk, scraping sides if needed. Whisk in lime zest and juice until just combined.
Scrape the mixture into cooled pie shell, then return to oven and bake until filling has just set, 15 to 20 minutes. Transfer to a wire rack to cool to room temperature, then refrigerate until completely chilled, at least 2 hours and up to one day.
Just before serving, in the bowl of an electric mixer set with the whisk attachment, beat together cream and confectioners sugar until thick and fluffy. Dollop whipped cream on slices of the cooled pie. If you’d like, grate the zest from a lime over the whipped cream for a gorgeous green accent. Serve.
COWBOY COOKIES
This came from the infamous long-since-forgotten emailing list.
Ingredients
1-1/3 cups quick cooking oats
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup chopped pecans
1 cup semisweet chocolate chips
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Directions
Layer the ingredients in 1 quart jar in order given. Press each layer firmly in place before adding the next one. Include a card with the following instructions:
Preheat oven to 350 degrees F. Grease cookie sheets.
In medium bowl, cream together 1/2 cup of butter or margarine, 1 egg, and 1 teaspoon of vanilla. Stir in entire contents of jar. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on prepared cookie sheets.
Bake for 11 to 13 minutes in preheated oven. Remove from cookie sheets to cool on wire racks.
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