Wednesday Desserts
It's Wednesday, the middle of the week, when the work week already seems long, but we still have a little ways to go. But never mind that: we have dessert recipes to help make the day a little easier. Check out the Chocolate Lasagna, the Craisins® Basque Cheesecake, or The Whole Jar of Peanut Butter Cookies, and then go on and check out the rest of today's yumminess. (We'll get through this week together!) Enjoy!
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.
PANNA COTTA
This is from Lidey Heuck in The New York Times cooking enewsletter. For this recipe, Lidey wrote, "Though panna cotta means “cooked cream” in Italian, this pudding-like dessert actually spends very little time on the stove. Gelatin and sugar are dissolved in warm milk before being mixed with heavy cream and vanilla, then poured into ramekins to chill and set. Surprisingly simple and ideal to make in advance, this recipe makes a traditional vanilla-flavored panna cotta that can be dressed up any number of ways, with fresh berries or diced stone fruit, raspberry sauce or fruit caramel. Serve directly from the ramekins for a more casual dessert, or unmold the panna cottas for an impressive and elegant end to any meal."
Time: 15 minutes, plus 4 hours cooling; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024352-panna-cotta.
Ingredients
Neutral oil or nonstick cooking spray, for the ramekins
1 cup whole milk
2-1/2 teaspoons powdered unflavored gelatin (1 pouch)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon kosher salt (such as Diamond Crystal)
2 cups heavy cream
Preparation
Lightly brush six (6-ounce) ramekins, water glasses or molds with neutral oil, wiping away any excess with a paper towel.
Pour the milk into a medium saucepan. Sprinkle the gelatin onto the milk in an even layer and set aside for 5 minutes for the gelatin to “bloom.” The surface of the milk will turn dry and wrinkly.
Turn the heat to low and cook, stirring often, until the gelatin is dissolved, about 2 minutes. Add the sugar, turn off the heat and stir until the sugar is dissolved, returning the pan to low heat to rewarm if needed. Stir in the vanilla and salt.
Pour the milk mixture through a sieve into a large glass measuring cup or other heat-proof container with a pouring spout. Add the cream and stir to combine. Divide the mixture among the prepared ramekins, cover with plastic wrap, and refrigerate until set, at least 4 hours.
Serve the panna cottas directly from the ramekins, or unmold if desired. To unmold: Just before serving, add 1 inch of hot tap water to a small bowl. Place one of the ramekins in the bowl, being careful that the water doesn’t overflow into the ramekin, and hold it there for 10 seconds. Remove the ramekin and dry the bottom with a dish towel. Run a sharp knife around the sides of the panna cotta, then place an upside-down dessert plate over the ramekin. Holding the two together, flip the plate so that the ramekin is inverted. Wiggle and tap the sides of the ramekin to release the panna cotta. If it does not release, return the ramekin to the water for another 5 seconds.
Repeat with the remaining ramekins, refilling the small bowl with more hot water as necessary. Top the panna cottas with fruit or other desired toppings and serve.
THE WHOLE JAR OF PEANUT BUTTER COOKIES
This is from Kevin Ryan on AllRecipes. It begins, "This cookie got its name because a whole 18-ounce jar of peanut butter is used to make it. It is the creamiest, moistest cookie I have ever had, and bound to be a favorite with anyone who makes them. Just don't over bake them!"
Servings: 30; Yield: 5 dozen
To view this online, go to https://www.allrecipes.com/recipe/11520/the-whole-jar-of-peanut-butter-cookies/.
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 egg yolk
2 teaspoons vanilla extract
1 (18 ounce) jar peanut butter
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped peanuts
Directions
In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts. Refrigerate the dough for at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked.
CHOCOLATE LASAGNA
This is from Southern Living, and begins, "Dessert lasagna is a thing, and once you discover it, your kitchen will never be the same."
Makes 16 servings
To view this online, go to https://www.southernliving.com/recipes/chocolate-lasagna.
Ingredients
1 (13.29-oz.) pkg. chocolate sandwich cookies (such as Oreos), crushed
6 Tbsp. butter, melted
1 (8-oz.) pkg. cream cheese, softened
1/4 cup granulated sugar
3-1/4 cups plus 2 Tbsp. cold milk, divided
1 (12-oz.) tub Cool Whip
1 (5.9-oz.) pkg. Instant chocolate pudding
1-1/2 cups chocolate chips, semisweet or milk
Directions
Crush cookies for crust:
Add 36 chocolate cookies to a large zip-top plastic bag and crush, using a rolling pin or meat mallet, until fine crumbs form.
Make crust:
Transfer crumbs to a large bowl. Stir in melted butter. Transfer the mixture to a 9x13 baking dish. Press crumbs into the bottom of pan. Place in refrigerator to chill while working on other layers.
Make cream cheese layer:
Mix the cream cheese with a mixer until light and fluffy. Add granulated sugar and 2 tablespoons milk and mix well. Stir in 1-1/4 cups Cool Whip. Spread mixture over cookie crust.
Make chocolate pudding:
In a bowl, combine chocolate instant pudding with 3-1/4 cups cold milk. Whisk for several minutes until pudding begings to thicken. Spread mixture over previous layer. Allow the dessert to rest for 5 minutes so the pudding can firm up further.
Finish assembling lasagna:
Spread the remaining Cool Whip over the top. Sprinkle evenly with mini chocolate chips.
Chill lasagna:
Place in freezer for 1 hour or in refrigerator for 4 hours before serving.
CRAISINS[r] BASQUE CHEESECAKE
This is from Ocean Spray. Prep Time: 30 minutes; Cook Time: 60 minutes; Makes 8 servings
To view this online, go to https://www.oceanspray.com/Recipes/By-Course/Desserts-and-Snacks/Craisins-Basque-Cheesecake.
Ingredients
2 cups Ocean Spray® Craisins® Original Dried Cranberries
1-1/4 cups warm water (enough to cover Craisins®)
1 tablespoon butter, unsalted (or spray-oil)
32 ounces cream cheese, full fat, room temperature
1-1/2 cups sugar
6 eggs, large
1-1/2 cups heavy cream
1 teaspoon salt
2 teaspoons vanilla extract
1/3 cup all-purpose flour
Directions
Add your Craisins® to a bowl and top with warm water for about 15 minutes or until softened. Drain and discard the liquid.
Adjust your oven rack to the center of your oven. Preheat the oven to 400°F. Butter (or spray) a 10” diameter springform pan. Line the pan with 2 wide sheets of parchment paper (this will bunch and form pleats in places and is expected). Make sure the parchment is large enough to extend beyond the rim by at least 2 inches all the way around the top. Butter (or spray) parchment and set this pan aside.
Prepare the filling by first adding your softened cream cheese and sugar to a stand mixer and with a paddle attachment and mixing on medium speed until smooth. Scrape down the bowl with a rubber spatula halfway through to look for areas not being mixed. Mix for approximately 2 minutes or until the sugar is dissolved and the mixture has not visible lumps. With the mixer back on medium speed add the eggs one at a time waiting until the previous egg has been incorporated. Using a rubber spatula, scrape down the bowl making sure everything is mixed well.
Switch the mixer to medium low and add the cream, salt, vanilla. Mix until well combined. With the mixer off, sift the flour into the cream cheese mixture. Mix this on low speed just until mixed. Give the bowl one last scrape with a rubber spatula.
Pour the cheesecake batter into the prepared parchment lined pan. Drain the Craisins® and gently and evenly sprinkle them over the top of the batter. Some will sink but try to be gentle enough for them to stay on top.
Bake the cheesecake for approximately 1 hour or until the top is a deep golden brown. Let the cheesecake cool slightly before removing from the pan (about 10-15 minutes). Once removed allow it to cool completely to room temperature. Slice and serve at room temperature.
Optional/chef’s tip: It is even better if allowed to rest covered in the refrigerator overnight.
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.
PANNA COTTA
This is from Lidey Heuck in The New York Times cooking enewsletter. For this recipe, Lidey wrote, "Though panna cotta means “cooked cream” in Italian, this pudding-like dessert actually spends very little time on the stove. Gelatin and sugar are dissolved in warm milk before being mixed with heavy cream and vanilla, then poured into ramekins to chill and set. Surprisingly simple and ideal to make in advance, this recipe makes a traditional vanilla-flavored panna cotta that can be dressed up any number of ways, with fresh berries or diced stone fruit, raspberry sauce or fruit caramel. Serve directly from the ramekins for a more casual dessert, or unmold the panna cottas for an impressive and elegant end to any meal."
Time: 15 minutes, plus 4 hours cooling; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024352-panna-cotta.
Ingredients
Neutral oil or nonstick cooking spray, for the ramekins
1 cup whole milk
2-1/2 teaspoons powdered unflavored gelatin (1 pouch)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon kosher salt (such as Diamond Crystal)
2 cups heavy cream
Preparation
Lightly brush six (6-ounce) ramekins, water glasses or molds with neutral oil, wiping away any excess with a paper towel.
Pour the milk into a medium saucepan. Sprinkle the gelatin onto the milk in an even layer and set aside for 5 minutes for the gelatin to “bloom.” The surface of the milk will turn dry and wrinkly.
Turn the heat to low and cook, stirring often, until the gelatin is dissolved, about 2 minutes. Add the sugar, turn off the heat and stir until the sugar is dissolved, returning the pan to low heat to rewarm if needed. Stir in the vanilla and salt.
Pour the milk mixture through a sieve into a large glass measuring cup or other heat-proof container with a pouring spout. Add the cream and stir to combine. Divide the mixture among the prepared ramekins, cover with plastic wrap, and refrigerate until set, at least 4 hours.
Serve the panna cottas directly from the ramekins, or unmold if desired. To unmold: Just before serving, add 1 inch of hot tap water to a small bowl. Place one of the ramekins in the bowl, being careful that the water doesn’t overflow into the ramekin, and hold it there for 10 seconds. Remove the ramekin and dry the bottom with a dish towel. Run a sharp knife around the sides of the panna cotta, then place an upside-down dessert plate over the ramekin. Holding the two together, flip the plate so that the ramekin is inverted. Wiggle and tap the sides of the ramekin to release the panna cotta. If it does not release, return the ramekin to the water for another 5 seconds.
Repeat with the remaining ramekins, refilling the small bowl with more hot water as necessary. Top the panna cottas with fruit or other desired toppings and serve.
THE WHOLE JAR OF PEANUT BUTTER COOKIES
This is from Kevin Ryan on AllRecipes. It begins, "This cookie got its name because a whole 18-ounce jar of peanut butter is used to make it. It is the creamiest, moistest cookie I have ever had, and bound to be a favorite with anyone who makes them. Just don't over bake them!"
Servings: 30; Yield: 5 dozen
To view this online, go to https://www.allrecipes.com/recipe/11520/the-whole-jar-of-peanut-butter-cookies/.
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 egg yolk
2 teaspoons vanilla extract
1 (18 ounce) jar peanut butter
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped peanuts
Directions
In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts. Refrigerate the dough for at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked.
CHOCOLATE LASAGNA
This is from Southern Living, and begins, "Dessert lasagna is a thing, and once you discover it, your kitchen will never be the same."
Makes 16 servings
To view this online, go to https://www.southernliving.com/recipes/chocolate-lasagna.
Ingredients
1 (13.29-oz.) pkg. chocolate sandwich cookies (such as Oreos), crushed
6 Tbsp. butter, melted
1 (8-oz.) pkg. cream cheese, softened
1/4 cup granulated sugar
3-1/4 cups plus 2 Tbsp. cold milk, divided
1 (12-oz.) tub Cool Whip
1 (5.9-oz.) pkg. Instant chocolate pudding
1-1/2 cups chocolate chips, semisweet or milk
Directions
Crush cookies for crust:
Add 36 chocolate cookies to a large zip-top plastic bag and crush, using a rolling pin or meat mallet, until fine crumbs form.
Make crust:
Transfer crumbs to a large bowl. Stir in melted butter. Transfer the mixture to a 9x13 baking dish. Press crumbs into the bottom of pan. Place in refrigerator to chill while working on other layers.
Make cream cheese layer:
Mix the cream cheese with a mixer until light and fluffy. Add granulated sugar and 2 tablespoons milk and mix well. Stir in 1-1/4 cups Cool Whip. Spread mixture over cookie crust.
Make chocolate pudding:
In a bowl, combine chocolate instant pudding with 3-1/4 cups cold milk. Whisk for several minutes until pudding begings to thicken. Spread mixture over previous layer. Allow the dessert to rest for 5 minutes so the pudding can firm up further.
Finish assembling lasagna:
Spread the remaining Cool Whip over the top. Sprinkle evenly with mini chocolate chips.
Chill lasagna:
Place in freezer for 1 hour or in refrigerator for 4 hours before serving.
CRAISINS[r] BASQUE CHEESECAKE
This is from Ocean Spray. Prep Time: 30 minutes; Cook Time: 60 minutes; Makes 8 servings
To view this online, go to https://www.oceanspray.com/Recipes/By-Course/Desserts-and-Snacks/Craisins-Basque-Cheesecake.
Ingredients
2 cups Ocean Spray® Craisins® Original Dried Cranberries
1-1/4 cups warm water (enough to cover Craisins®)
1 tablespoon butter, unsalted (or spray-oil)
32 ounces cream cheese, full fat, room temperature
1-1/2 cups sugar
6 eggs, large
1-1/2 cups heavy cream
1 teaspoon salt
2 teaspoons vanilla extract
1/3 cup all-purpose flour
Directions
Add your Craisins® to a bowl and top with warm water for about 15 minutes or until softened. Drain and discard the liquid.
Adjust your oven rack to the center of your oven. Preheat the oven to 400°F. Butter (or spray) a 10” diameter springform pan. Line the pan with 2 wide sheets of parchment paper (this will bunch and form pleats in places and is expected). Make sure the parchment is large enough to extend beyond the rim by at least 2 inches all the way around the top. Butter (or spray) parchment and set this pan aside.
Prepare the filling by first adding your softened cream cheese and sugar to a stand mixer and with a paddle attachment and mixing on medium speed until smooth. Scrape down the bowl with a rubber spatula halfway through to look for areas not being mixed. Mix for approximately 2 minutes or until the sugar is dissolved and the mixture has not visible lumps. With the mixer back on medium speed add the eggs one at a time waiting until the previous egg has been incorporated. Using a rubber spatula, scrape down the bowl making sure everything is mixed well.
Switch the mixer to medium low and add the cream, salt, vanilla. Mix until well combined. With the mixer off, sift the flour into the cream cheese mixture. Mix this on low speed just until mixed. Give the bowl one last scrape with a rubber spatula.
Pour the cheesecake batter into the prepared parchment lined pan. Drain the Craisins® and gently and evenly sprinkle them over the top of the batter. Some will sink but try to be gentle enough for them to stay on top.
Bake the cheesecake for approximately 1 hour or until the top is a deep golden brown. Let the cheesecake cool slightly before removing from the pan (about 10-15 minutes). Once removed allow it to cool completely to room temperature. Slice and serve at room temperature.
Optional/chef’s tip: It is even better if allowed to rest covered in the refrigerator overnight.
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