Just Desserts
This week has flown by. If your week has been as crazy as mine, you could probably breather.
To help out, here are six yummy desserts. How are they related? Just by being wonderful. Check out the Key Lime Pie Mousse, the Cast-Iron Apple Blackberry Crumble, and all the yumminess posted today. Enjoy!
BAKLAVA
This is from Naz Deravian in The New York Times cooking enewsletter. For this recipe, Naz wrote, "Baklava is an iconic pastry that defies borders: It’s beloved in Turkey, Greece, Central Asia, the Balkans and beyond, and each of these regions boasts its own variety. This version, with its honey syrup, leans into the Greek version. Store-bought phyllo makes preparing a pan of homemade baklava much easier, but it does require a little patience. There are no cutting corners when it comes to buttering every couple of sheets of phyllo, but your efforts will yield shatteringly thin layers of pastry. Making and chilling the syrup in advance of pouring it on top of the pastry is an important step, as it allows the baklava to fully absorb the sticky sweetness, reducing pooling on the bottom of the pan."
Time: 2 hours and 30 minutes, plus at least 4 hours resting; Yield: 30 to 40 pieces
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1024353-baklava.
Ingredients
For the Honey Syrup
1 cup granulated sugar
3/4 cup honey
1 strip lemon peel
1 to 2 tablespoons orange blossom water (optional), to taste
For the Pastry and Filling
1 pound frozen phyllo (2 sleeves), thawed (see Tip)
1 pound shelled walnuts (or a mix of walnuts, pistachios and almonds)
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1 cup unsalted butter (2 sticks)
Preparation
Prepare the honey syrup: In a small saucepan, combine 1 cup water with the sugar and honey. Bring to a gentle boil over medium-high heat, stirring frequently, until the sugar dissolves. Reduce heat to low, add the lemon peel and simmer, stirring occasionally, until the syrup thickens enough to coat the back of a spoon, about 15 minutes. Remove and discard the lemon peel, then stir in the orange blossom water (if using). Set syrup aside to cool completely, then transfer to an airtight container and refrigerate until cold, at least 1 hour or up to 24 hours.
About 20 minutes before assembling the baklava, remove the thawed phyllo from the refrigerator to bring it to room temperature. (Do not remove the phyllo from its wrapped packaging until ready to use or it will dry out.)
Prepare the filling: Place half the walnuts in a food processor and pulse until finely chopped. Transfer to a medium bowl and repeat with the remaining walnuts. Mix the sugar and cinnamon into the walnuts.
Heat oven to 350 degrees with the rack in the center position. Melt the butter and set aside to cool slightly. Lightly dampen a clean kitchen towel or a couple of layers of paper towels to cover the phyllo and keep it moist.
Assemble the baklava: Generously brush the bottom and sides of a 9-by-13-inch baking dish with some of the melted butter. Open 1 sleeve of phyllo and carefully unroll it. Place the baking dish on top of the phyllo and, with a sharp knife or kitchen shears, trim the phyllo as needed to fit the baking dish. Cover the phyllo immediately with the damp towel.
Lay 2 phyllo sheets on the bottom of the baking dish. Generously brush the top layer with the melted butter. Lay another 2 sheets on top and brush with more butter, repeating until the first sleeve of dough is used and covering the unused sheets with the damp towel in between layering. (It’s OK if a little dough tears.)
Using a large spoon, scatter the chopped nuts evenly across the top and gently pack it down. Open the second sleeve of phyllo and trim as needed. Repeat layering as before, with 2 sheets of phyllo and butter, on top of the nuts, until all the dough has been used.
Fill a small bowl with cold water. Using the tip of a very sharp knife (a serrated knife works well), first score the pastry as a guide. Make 6 to 7 even cuts along the length of the short side of the pan (each about 1-1/2 to 2 inches apart, depending on how large you’d like the baklava pieces). Next, make diagonal cuts, about 1 inch apart, for diamond shapes. (Alternatively, you can simply cut the baklava into squares.) After the pastry is scored, repeat the cuts, this time slicing right through to the bottom of the pan so each piece can be easily removed once baked and cooled. (To help hold down the dough while cutting, dip your fingertips opposite of your slicing hand into the bowl of cold water.)
Bake until the baklava is deeply golden, 35 to 50 minutes, rotating the baking dish halfway. Starting at the 35-minute mark, check on the baklava every 5 minutes to monitor doneness.
Remove from the oven and immediately pour the cold syrup evenly over the hot baklava, including the corners. Set aside to cool completely before the pieces are removed from the pan. Baklava is best served after it has rested and the syrup has been fully absorbed, 4 to 6 hours. Cover and store at room temperature for 3 days, after which you can transfer to the fridge for up to 1 week.
Tip
To thaw frozen phyllo, remove the rolls from the box but keep them in their plastic sleeves. Place in the refrigerator overnight. Alternatively, you can thaw at room temperature according to package instructions.
BIG CHOCOLATE TART
This comes from Genevieve Ko in The New York Times cooking enewsletter. For this yumminess, Genevieve wrote, "For how elegant this looks and how complex it tastes, this dessert is incredibly easy to put together. Instead of a dense ganache filling, this one has a shiny top that hovers between the delicate softness of custard and the creaminess of pudding. The crisp-tender cocoa crust is pressed only into the bottom and forgoes the usual sides of a tart because it’s baked in a standard metal cake pan. Not only is this easier to pull off — no rolling sticky pastry or trying to unmold it after baking — it makes a tart big enough to feed a crowd. With a pure chocolate taste that’s great on its own, it also can be customized: simply sprinkle each piece with toppings of your choice."
Prep Time: 5 minutes; Cook Time: 1-1/2 hours; Total Time: 1 hour 35 minutes, plus cooling; Yield: One 9-by-13-inch tart
This was featured in "This Foolproof Tart Is Ready to Feed a Party," and can be viewed onlint at https://cooking.nytimes.com/recipes/1024904-big-chocolate-tart. While you're there, sign up for The New York Times cooking enewsletter.
Ingredients
For the Crust
1-1/4cups all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon coarse kosher or sea salt
10 tablespoons cold unsalted butter, cut into small cubes
1 large egg yolk
For the Filling
1-1/2 cups heavy cream
3/4 teaspoon coarse kosher or sea salt
12 ounces semisweet chocolate, chopped
3 large eggs, at room temperature
1/2 cup sweetened condensed milk
1 teaspoon pure vanilla extract
Flaky sea salt, thinly sliced candied orange peel, thinly sliced candied ginger, chopped pistachios or freeze-dried raspberries, or a combination, for garnish (optional)
Pareparation
Prepare the crust: Heat oven to 350 degrees. Grease a 9-by-13-inch metal cake pan, line the bottom and sides with foil or parchment paper, and grease again.
In a food processor, pulse the flour, sugar, cocoa and salt until evenly combined. Add the butter and pulse until the mixture resembles sand. Add the egg yolk and pulse until the crumbs look like very coarse sand, scraping the bowl as needed. (Or, use your fingertips or a pastry cutter to work the butter into the dry ingredients, then stir in the egg yolk with a fork.) Dump the crumbly dough into the pan, spread in an even layer and press firmly across the bottom.
Bake until visibly dry, about 20 minutes. When you press the top gently, it shouldn’t indent. Cool completely in the pan on a rack.
Prepare the filling: Reduce oven temperature to 325 degrees.
Heat the cream and salt in a large saucepan over medium, stirring occasionally, just until the cream bubbles at the edges. Turn off the heat and add the chocolate. Stir gently until smooth.
Add the eggs and stir until evenly blended, then stir in the condensed milk and vanilla until smooth. Pour into the cooled crust.
Bake until just set, 20 to 25 minutes. The very center should have the barest wiggle when you shake the pan.
Cool completely in the pan. When ready to serve, use the sides of the foil or parchment to slide the whole slab onto a large cutting board. Cut into squares or bars, wiping the knife between cuts for clean edges. Top with flaky salt, candied orange, candied ginger, pistachios or raspberries, or a combination.
Tip
The tart tastes best right after cooling, but it can be refrigerated for up to 5 days, cut or uncut, in an airtight container. Before serving, microwave for 5 or 10 seconds to restore shine to the top and softness to the center.
KEY LIME PIE MOUSSE
This is from Makinze Gore, currently senior food editor at Delish. This yumminess begins, "Nothing says summer quite like a tart key lime pie. That being said, when you’re not in the mood to make a whole pie (or are looking for the cutest shareable dessert), then this mini dessert is the one for you. This mousse is every bit as refreshing, with a fluffy texture and a crispy oat crumble we could eat on its own. The sweet and tart combo hits all of the right notes for a quintessential summer dessert—it’s the perfect refreshing bite after too-hot days in the sun.
"Concerning the limes: Key limes are more tart than traditional limes; they’re worth finding for this mousse. We promise, your effort will be more than rewarded. 😉"
To view this online, go to https://getpocket.com/explore/item/key-lime-pie-mousse.
Ingredients
For the Crumble
4 graham crackers
3/4 c. rolled oats
1/3 c. packed light brown sugar
3 tbsp. all-purpose flour
6 tbsp. cold butter, cubed
For the Mousse
1-1/2 c. heavy cream
1/4 c. powdered sugar
1 c. sweetened condensed milk
1/3 c. freshly squeezed key lime juice
1 tsp. pure vanilla extract
Green food coloring (optional)
Key lime wedges, for garnish
Directions
Preheat oven to 350°. In a food processor, pulse graham crackers into fine crumbs. In a medium bowl, combine crushed graham crackers, oats, brown sugar, and flour. Add butter and use your hands to cut into mixture until pea-sized and mixture starts to hold together. Spread mixture into an even layer on a baking sheet. Bake until golden and crisp, about 20 minutes, stirring halfway through. Let cool.
Make mousse: In a large bowl, using a hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), beat cream and powdered sugar into stiff peaks. Remove about 1 cup of whipped cream to reserve for topping.
In a medium bowl, combine condensed milk, lime juice, vanilla, and a small drop of food coloring, if using. Add to bowl of whipped cream. Gently fold in until just combined.
Assemble: Add about 1/4 cup of crumble to the bottom of 4 glasses. Top with two large spoonfuls of mousse, then repeat with another layer of crumble and mousse.
Place reserved whipped cream in a piping bag fitted with a large closed star tip, and pipe onto mousse. Top with any remaining crumble and a lime wedge in each glass.
Keep refrigerated until ready to serve.
FAVORITE OLD-FASHIONED GINGERBREAD
This is from Charles (no last name) at AllRecipes. It begins, "Old-fashioned gingerbread is everyone's holiday favorite. This recipe is so easy to make and probably very similar to the one your great-grandmother used to make. This moist and lightly spiced gingerbread cake can be served with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream. If you prefer a gingerbread with more spice, just double or triple the cinnamon, ginger, and cloves."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Servings: 9; Yield: 2 (9-inch) cake
To view this online, along with all the good notes on making this yumminess, go to https://www.allrecipes.com/recipe/7322/favorite-old-fashioned-gingerbread/.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup white sugar
1 large egg
1 cup molasses (not blackstrap)
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking pan.
Beat butter in a large bowl with an electric mixer until creamy.
Add sugar and beat until light and fluffy, about 3 minutes. Mix in egg, then mix in molasses until smooth.
Sift flour, baking soda, cinnamon, ginger, cloves, and salt into a large bowl.
Gradually add dry ingredients to the molasses mixture, mixing after each addition until incorporated. Mix in water until smooth.
Pour cake batter into the prepared pan.
Bake in the preheated oven for 30 minutes. Insert a toothpick in the center of the cake; it should come out clean. If it does, remove cake from the oven; if not, bake 15 to 30 more minutes, checking often for doneness.
Allow gingerbread to cool in the pan before serving.
From the Editor
The original recipe called for 1 hour of bake time. Reviewers had different results, with some cakes being done after 30 or 45 minutes. The recipe has been updated to reflect a bake time of 30 to 60 minutes.
MINI CHURRO DOUGHNUT HOLES
This yummy recipe is from Old El Paso, and begins, “This DIY version of fair food goes bite-size and gets an added flavor boost from caramel.”
By Pillsbury Kitchens
Total Time: 15 minutes; Prep Time: 15 minutes; Servings: 8
To view this online, click here.
Ingredients
Canola oil for deep-frying
1/2 cup cinnamon-sugar
1/3 cup powdered sugar
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
Caramel sauce, if desired
Instructions
Fill 3-quart saucepan one-third full with oil. Heat over medium heat to about 350°F. Line plate with paper towels; set aside.
In small bowl, stir together cinnamon-sugar and powdered sugar; set aside.
Separate dough into 8 biscuits. Split each biscuit into 2 rounds; place on cutting board. Using very small doughnut-hole cutter or mouth of an empty bottle, cut out mini-sized doughnut holes.
When oil is hot, carefully drop a few of the doughnut holes into oil at a time. (See Tip.) Using slotted metal spoon or kitchen spider, continuously turn holes over and over until golden brown. Remove from oil; place on paper towel-lined plate to drain. Immediately place holes in sugar mixture; coat completely. Serve doughnut holes immediately drizzled with caramel sauce.
Expert Tips
The safest way to fry is to bring your hand close to the oil and gently drop in the dough versus quickly dropping and splashing the oil.
To prep ahead by a few hours, you can cut the dough and store it in a zipper-topped plastic bag in the fridge.
CAST-IRON APPLE AND BLACKBERRY CRUMBLE
This is from Matt Abdoo and was posted on the TODAY Show’s site. Matt wrote, “My dad used to make this for me growing up! Apples from upstate New York are some of the best in the country. They always added the perfect amount of tartness and sweetness to this crispy crumble.
“Technique tip: Use your favorite apples for a signature taste and to make it your own.
“Swap option: Pears work great and so do peaches! You can also use a 10- by 15-inch baking dish if not using the grill.”
Prep Time: 15 minutes; Cook Time: 40 minutes; Servings: 12
To view this online, go to https://www.today.com/recipes/cast-iron-apple-blackberry-crumble-recipe-t154818.
Ingredients
Crumble Topping
1 cup all-purpose flour
3 packs (1 cup) apple-cinnamon instant oatmeal
1 cup light brown sugar
3/4 cup chopped pecans
1 teaspoon baking powder
1/2 teaspoon kosher salt
8 ounces (2 sticks) cold unsalted butter, grated
Apple Filling
2 pounds honey crisp apples, peeled, cored, and sliced 1/4-inch thick
1 pound granny smith apples, peeled, cored, and sliced 1/4-inch thick
1 pint blackberries
6 tablespoons unsalted butter, melted
1/4 cup all-purpose flour
1 tablespoon cornstarch
2 tablespoon lemon juice
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1/2 cup light brown sugar
1/2 teaspoon kosher salt
Preparation
Pre-heat oven or grill to 350°F.
For the crumble topping:
In a medium sized mixing bowl combine flour, apple-cinnamon instant oatmeal, chopped pecans, light brown sugar, baking powder, salt and cold grated butter until it forms a coarse crumble.
For the apple filling:
In another large mixing bowl combine the apples with melted butter, flour, corn starch, lemon juice, light brown sugar, salt and spices and toss to fully coat the apples. Next fold in the blackberries and pour the apple mixture into a 12-inch cast iron pan.
To assemble:
Fully coat the top of the apple mixture with the crumble topping and bake for 30-40 minutes or until the crumble topping is golden brown and the apples are tender.
Allow the crumble to cool slightly, and then serve warm with vanilla ice cream or whipped cream. Or chill overnight and serve cold.
To help out, here are six yummy desserts. How are they related? Just by being wonderful. Check out the Key Lime Pie Mousse, the Cast-Iron Apple Blackberry Crumble, and all the yumminess posted today. Enjoy!
BAKLAVA
This is from Naz Deravian in The New York Times cooking enewsletter. For this recipe, Naz wrote, "Baklava is an iconic pastry that defies borders: It’s beloved in Turkey, Greece, Central Asia, the Balkans and beyond, and each of these regions boasts its own variety. This version, with its honey syrup, leans into the Greek version. Store-bought phyllo makes preparing a pan of homemade baklava much easier, but it does require a little patience. There are no cutting corners when it comes to buttering every couple of sheets of phyllo, but your efforts will yield shatteringly thin layers of pastry. Making and chilling the syrup in advance of pouring it on top of the pastry is an important step, as it allows the baklava to fully absorb the sticky sweetness, reducing pooling on the bottom of the pan."
Time: 2 hours and 30 minutes, plus at least 4 hours resting; Yield: 30 to 40 pieces
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1024353-baklava.
Ingredients
For the Honey Syrup
1 cup granulated sugar
3/4 cup honey
1 strip lemon peel
1 to 2 tablespoons orange blossom water (optional), to taste
For the Pastry and Filling
1 pound frozen phyllo (2 sleeves), thawed (see Tip)
1 pound shelled walnuts (or a mix of walnuts, pistachios and almonds)
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1 cup unsalted butter (2 sticks)
Preparation
Prepare the honey syrup: In a small saucepan, combine 1 cup water with the sugar and honey. Bring to a gentle boil over medium-high heat, stirring frequently, until the sugar dissolves. Reduce heat to low, add the lemon peel and simmer, stirring occasionally, until the syrup thickens enough to coat the back of a spoon, about 15 minutes. Remove and discard the lemon peel, then stir in the orange blossom water (if using). Set syrup aside to cool completely, then transfer to an airtight container and refrigerate until cold, at least 1 hour or up to 24 hours.
About 20 minutes before assembling the baklava, remove the thawed phyllo from the refrigerator to bring it to room temperature. (Do not remove the phyllo from its wrapped packaging until ready to use or it will dry out.)
Prepare the filling: Place half the walnuts in a food processor and pulse until finely chopped. Transfer to a medium bowl and repeat with the remaining walnuts. Mix the sugar and cinnamon into the walnuts.
Heat oven to 350 degrees with the rack in the center position. Melt the butter and set aside to cool slightly. Lightly dampen a clean kitchen towel or a couple of layers of paper towels to cover the phyllo and keep it moist.
Assemble the baklava: Generously brush the bottom and sides of a 9-by-13-inch baking dish with some of the melted butter. Open 1 sleeve of phyllo and carefully unroll it. Place the baking dish on top of the phyllo and, with a sharp knife or kitchen shears, trim the phyllo as needed to fit the baking dish. Cover the phyllo immediately with the damp towel.
Lay 2 phyllo sheets on the bottom of the baking dish. Generously brush the top layer with the melted butter. Lay another 2 sheets on top and brush with more butter, repeating until the first sleeve of dough is used and covering the unused sheets with the damp towel in between layering. (It’s OK if a little dough tears.)
Using a large spoon, scatter the chopped nuts evenly across the top and gently pack it down. Open the second sleeve of phyllo and trim as needed. Repeat layering as before, with 2 sheets of phyllo and butter, on top of the nuts, until all the dough has been used.
Fill a small bowl with cold water. Using the tip of a very sharp knife (a serrated knife works well), first score the pastry as a guide. Make 6 to 7 even cuts along the length of the short side of the pan (each about 1-1/2 to 2 inches apart, depending on how large you’d like the baklava pieces). Next, make diagonal cuts, about 1 inch apart, for diamond shapes. (Alternatively, you can simply cut the baklava into squares.) After the pastry is scored, repeat the cuts, this time slicing right through to the bottom of the pan so each piece can be easily removed once baked and cooled. (To help hold down the dough while cutting, dip your fingertips opposite of your slicing hand into the bowl of cold water.)
Bake until the baklava is deeply golden, 35 to 50 minutes, rotating the baking dish halfway. Starting at the 35-minute mark, check on the baklava every 5 minutes to monitor doneness.
Remove from the oven and immediately pour the cold syrup evenly over the hot baklava, including the corners. Set aside to cool completely before the pieces are removed from the pan. Baklava is best served after it has rested and the syrup has been fully absorbed, 4 to 6 hours. Cover and store at room temperature for 3 days, after which you can transfer to the fridge for up to 1 week.
Tip
To thaw frozen phyllo, remove the rolls from the box but keep them in their plastic sleeves. Place in the refrigerator overnight. Alternatively, you can thaw at room temperature according to package instructions.
BIG CHOCOLATE TART
This comes from Genevieve Ko in The New York Times cooking enewsletter. For this yumminess, Genevieve wrote, "For how elegant this looks and how complex it tastes, this dessert is incredibly easy to put together. Instead of a dense ganache filling, this one has a shiny top that hovers between the delicate softness of custard and the creaminess of pudding. The crisp-tender cocoa crust is pressed only into the bottom and forgoes the usual sides of a tart because it’s baked in a standard metal cake pan. Not only is this easier to pull off — no rolling sticky pastry or trying to unmold it after baking — it makes a tart big enough to feed a crowd. With a pure chocolate taste that’s great on its own, it also can be customized: simply sprinkle each piece with toppings of your choice."
Prep Time: 5 minutes; Cook Time: 1-1/2 hours; Total Time: 1 hour 35 minutes, plus cooling; Yield: One 9-by-13-inch tart
This was featured in "This Foolproof Tart Is Ready to Feed a Party," and can be viewed onlint at https://cooking.nytimes.com/recipes/1024904-big-chocolate-tart. While you're there, sign up for The New York Times cooking enewsletter.
Ingredients
For the Crust
1-1/4cups all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon coarse kosher or sea salt
10 tablespoons cold unsalted butter, cut into small cubes
1 large egg yolk
For the Filling
1-1/2 cups heavy cream
3/4 teaspoon coarse kosher or sea salt
12 ounces semisweet chocolate, chopped
3 large eggs, at room temperature
1/2 cup sweetened condensed milk
1 teaspoon pure vanilla extract
Flaky sea salt, thinly sliced candied orange peel, thinly sliced candied ginger, chopped pistachios or freeze-dried raspberries, or a combination, for garnish (optional)
Pareparation
Prepare the crust: Heat oven to 350 degrees. Grease a 9-by-13-inch metal cake pan, line the bottom and sides with foil or parchment paper, and grease again.
In a food processor, pulse the flour, sugar, cocoa and salt until evenly combined. Add the butter and pulse until the mixture resembles sand. Add the egg yolk and pulse until the crumbs look like very coarse sand, scraping the bowl as needed. (Or, use your fingertips or a pastry cutter to work the butter into the dry ingredients, then stir in the egg yolk with a fork.) Dump the crumbly dough into the pan, spread in an even layer and press firmly across the bottom.
Bake until visibly dry, about 20 minutes. When you press the top gently, it shouldn’t indent. Cool completely in the pan on a rack.
Prepare the filling: Reduce oven temperature to 325 degrees.
Heat the cream and salt in a large saucepan over medium, stirring occasionally, just until the cream bubbles at the edges. Turn off the heat and add the chocolate. Stir gently until smooth.
Add the eggs and stir until evenly blended, then stir in the condensed milk and vanilla until smooth. Pour into the cooled crust.
Bake until just set, 20 to 25 minutes. The very center should have the barest wiggle when you shake the pan.
Cool completely in the pan. When ready to serve, use the sides of the foil or parchment to slide the whole slab onto a large cutting board. Cut into squares or bars, wiping the knife between cuts for clean edges. Top with flaky salt, candied orange, candied ginger, pistachios or raspberries, or a combination.
Tip
The tart tastes best right after cooling, but it can be refrigerated for up to 5 days, cut or uncut, in an airtight container. Before serving, microwave for 5 or 10 seconds to restore shine to the top and softness to the center.
KEY LIME PIE MOUSSE
This is from Makinze Gore, currently senior food editor at Delish. This yumminess begins, "Nothing says summer quite like a tart key lime pie. That being said, when you’re not in the mood to make a whole pie (or are looking for the cutest shareable dessert), then this mini dessert is the one for you. This mousse is every bit as refreshing, with a fluffy texture and a crispy oat crumble we could eat on its own. The sweet and tart combo hits all of the right notes for a quintessential summer dessert—it’s the perfect refreshing bite after too-hot days in the sun.
"Concerning the limes: Key limes are more tart than traditional limes; they’re worth finding for this mousse. We promise, your effort will be more than rewarded. 😉"
To view this online, go to https://getpocket.com/explore/item/key-lime-pie-mousse.
Ingredients
For the Crumble
4 graham crackers
3/4 c. rolled oats
1/3 c. packed light brown sugar
3 tbsp. all-purpose flour
6 tbsp. cold butter, cubed
For the Mousse
1-1/2 c. heavy cream
1/4 c. powdered sugar
1 c. sweetened condensed milk
1/3 c. freshly squeezed key lime juice
1 tsp. pure vanilla extract
Green food coloring (optional)
Key lime wedges, for garnish
Directions
Preheat oven to 350°. In a food processor, pulse graham crackers into fine crumbs. In a medium bowl, combine crushed graham crackers, oats, brown sugar, and flour. Add butter and use your hands to cut into mixture until pea-sized and mixture starts to hold together. Spread mixture into an even layer on a baking sheet. Bake until golden and crisp, about 20 minutes, stirring halfway through. Let cool.
Make mousse: In a large bowl, using a hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), beat cream and powdered sugar into stiff peaks. Remove about 1 cup of whipped cream to reserve for topping.
In a medium bowl, combine condensed milk, lime juice, vanilla, and a small drop of food coloring, if using. Add to bowl of whipped cream. Gently fold in until just combined.
Assemble: Add about 1/4 cup of crumble to the bottom of 4 glasses. Top with two large spoonfuls of mousse, then repeat with another layer of crumble and mousse.
Place reserved whipped cream in a piping bag fitted with a large closed star tip, and pipe onto mousse. Top with any remaining crumble and a lime wedge in each glass.
Keep refrigerated until ready to serve.
FAVORITE OLD-FASHIONED GINGERBREAD
This is from Charles (no last name) at AllRecipes. It begins, "Old-fashioned gingerbread is everyone's holiday favorite. This recipe is so easy to make and probably very similar to the one your great-grandmother used to make. This moist and lightly spiced gingerbread cake can be served with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream. If you prefer a gingerbread with more spice, just double or triple the cinnamon, ginger, and cloves."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Servings: 9; Yield: 2 (9-inch) cake
To view this online, along with all the good notes on making this yumminess, go to https://www.allrecipes.com/recipe/7322/favorite-old-fashioned-gingerbread/.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup white sugar
1 large egg
1 cup molasses (not blackstrap)
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking pan.
Beat butter in a large bowl with an electric mixer until creamy.
Add sugar and beat until light and fluffy, about 3 minutes. Mix in egg, then mix in molasses until smooth.
Sift flour, baking soda, cinnamon, ginger, cloves, and salt into a large bowl.
Gradually add dry ingredients to the molasses mixture, mixing after each addition until incorporated. Mix in water until smooth.
Pour cake batter into the prepared pan.
Bake in the preheated oven for 30 minutes. Insert a toothpick in the center of the cake; it should come out clean. If it does, remove cake from the oven; if not, bake 15 to 30 more minutes, checking often for doneness.
Allow gingerbread to cool in the pan before serving.
From the Editor
The original recipe called for 1 hour of bake time. Reviewers had different results, with some cakes being done after 30 or 45 minutes. The recipe has been updated to reflect a bake time of 30 to 60 minutes.
MINI CHURRO DOUGHNUT HOLES
This yummy recipe is from Old El Paso, and begins, “This DIY version of fair food goes bite-size and gets an added flavor boost from caramel.”
By Pillsbury Kitchens
Total Time: 15 minutes; Prep Time: 15 minutes; Servings: 8
To view this online, click here.
Ingredients
Canola oil for deep-frying
1/2 cup cinnamon-sugar
1/3 cup powdered sugar
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
Caramel sauce, if desired
Instructions
Fill 3-quart saucepan one-third full with oil. Heat over medium heat to about 350°F. Line plate with paper towels; set aside.
In small bowl, stir together cinnamon-sugar and powdered sugar; set aside.
Separate dough into 8 biscuits. Split each biscuit into 2 rounds; place on cutting board. Using very small doughnut-hole cutter or mouth of an empty bottle, cut out mini-sized doughnut holes.
When oil is hot, carefully drop a few of the doughnut holes into oil at a time. (See Tip.) Using slotted metal spoon or kitchen spider, continuously turn holes over and over until golden brown. Remove from oil; place on paper towel-lined plate to drain. Immediately place holes in sugar mixture; coat completely. Serve doughnut holes immediately drizzled with caramel sauce.
Expert Tips
The safest way to fry is to bring your hand close to the oil and gently drop in the dough versus quickly dropping and splashing the oil.
To prep ahead by a few hours, you can cut the dough and store it in a zipper-topped plastic bag in the fridge.
CAST-IRON APPLE AND BLACKBERRY CRUMBLE
This is from Matt Abdoo and was posted on the TODAY Show’s site. Matt wrote, “My dad used to make this for me growing up! Apples from upstate New York are some of the best in the country. They always added the perfect amount of tartness and sweetness to this crispy crumble.
“Technique tip: Use your favorite apples for a signature taste and to make it your own.
“Swap option: Pears work great and so do peaches! You can also use a 10- by 15-inch baking dish if not using the grill.”
Prep Time: 15 minutes; Cook Time: 40 minutes; Servings: 12
To view this online, go to https://www.today.com/recipes/cast-iron-apple-blackberry-crumble-recipe-t154818.
Ingredients
Crumble Topping
1 cup all-purpose flour
3 packs (1 cup) apple-cinnamon instant oatmeal
1 cup light brown sugar
3/4 cup chopped pecans
1 teaspoon baking powder
1/2 teaspoon kosher salt
8 ounces (2 sticks) cold unsalted butter, grated
Apple Filling
2 pounds honey crisp apples, peeled, cored, and sliced 1/4-inch thick
1 pound granny smith apples, peeled, cored, and sliced 1/4-inch thick
1 pint blackberries
6 tablespoons unsalted butter, melted
1/4 cup all-purpose flour
1 tablespoon cornstarch
2 tablespoon lemon juice
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1/2 cup light brown sugar
1/2 teaspoon kosher salt
Preparation
Pre-heat oven or grill to 350°F.
For the crumble topping:
In a medium sized mixing bowl combine flour, apple-cinnamon instant oatmeal, chopped pecans, light brown sugar, baking powder, salt and cold grated butter until it forms a coarse crumble.
For the apple filling:
In another large mixing bowl combine the apples with melted butter, flour, corn starch, lemon juice, light brown sugar, salt and spices and toss to fully coat the apples. Next fold in the blackberries and pour the apple mixture into a 12-inch cast iron pan.
To assemble:
Fully coat the top of the apple mixture with the crumble topping and bake for 30-40 minutes or until the crumble topping is golden brown and the apples are tender.
Allow the crumble to cool slightly, and then serve warm with vanilla ice cream or whipped cream. Or chill overnight and serve cold.
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