Just Desserts
Today's Just Desserts has a little of this, a little of that, and a whole lot of yum. Check out the Dr. Pepper Cake, the Caramel Apple Pizza, and the rest of today's yumminess. Enjoy!
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.
DR. PEPPER CAKE
This yumminess is from Catherine Jessee at Simply Recipes. This recipe begins, " This is a magical dessert that combines Dr. Pepper and spice cake. Tender, moist, and perfectly spiced, this Dr. Pepper cake is like a ginger chocolate cake with the added pizzazz of arguably the best soda out there. Bonus: This recipe uses a whole 12-ounce can for the cake and icing.
"The Dr. Pepper adds flavor and leavening, giving the light cake much of its rise. This 9x13 dessert comes together quickly and easily, and a simple but flavorful icing puts it over the top. Serve Dr. Pepper cake at your next potluck or family dinner and watch it disappear."
Tips for Making Dr. Pepper Cake
Part of the cake batter is heated to help bloom the cocoa powder and activate the baking soda. This means the batter will be warm, so be sure to whisk in the raw eggs rapidly, stirring constantly, so they don’t scramble.
You can swap the Dr. Pepper icing for a different glaze or frosting, such as a thin chocolate ganache for a more chocolatey dessert.
For a cake with a flat and even top that’s easy to glaze, try using cake strips—you can link the strips to fit a 9x13-inch cake pan.
You'll need one 12-ounce can of Dr. Pepper for this recipe: 8 ounces for the cake and 4 ounces for the icing.
Prep Time: 10 minutes; Cook Time: 40 minutes; Servings: 12 servings; Yield: 1 (9X13-inch) cake
To view this online, go to https://www.simplyrecipes.com/dr-pepper-cake-recipe-8424806.
Ingredients
For the cake
Cooking spray
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
1 cup (8 ounces) Dr. Pepper, from 1 (12-ounce) can
1/4 cup unsweetened cocoa powder
1/2 cup (4 ounces) whole buttermilk
2 large eggs, lightly beaten, at room temperature
2 teaspoons vanilla extract
For the icing
1/2 cup (4 ounces) Dr. Pepper, from 1 (12-ounce) can
1/2 cup (1 stick) unsalted butter
3 cups powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/8 teaspoon ground cinnamon, plus more for garnish
3 to 4 tablespoons whole buttermilk
Directions
Preheat oven to 375°F.
Lightly grease a 9x13-inch metal baking pan with cooking spray.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger. Set it aside.
Make the cake batter:
Melt the butter in a medium saucepan over low heat. Once the butter is melted, whisk in the sugar, 1 cup (8 ounces) of Dr. Pepper, and cocoa. Bring to a rolling boil over medium-high heat, stirring occasionally. Remove from the heat.
Immediately add the flour mixture and whisk to combine until no lumps remain. Stir in the buttermilk, then the eggs and vanilla until the mixture is smooth.
Work quickly when whisking the eggs into the warm batter so they don’t scramble. Whisk continuously until completely combined.
Bake:
Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Make the icing:
About 10 minutes before the cake is done baking, prepare the icing. Heat the remaining 1/2 cup (4 ounces) of Dr. Pepper in a medium saucepan over high heat and simmer until reduced to about 1 tablespoon and it coats the back of a spoon, about 5 minutes.
Add the butter and stir until melted and smooth. Once the butter is melted, whisk in the powdered sugar, vanilla, salt, and cinnamon until smooth, about 30 seconds. Whisk in the buttermilk, 1 tablespoon at a time, until a smooth, thick glaze forms, 30 seconds to 1 minute.
Remove from the heat and set aside until ready to use, stirring occasionally. Keep warm.
Simple Tip!
If the icing hardens, place it over medium heat, whisking and adding 1 teaspoon of buttermilk at a time until it becomes smooth.
Ice the cake:
Transfer the baked cake to a wire rack to cool slightly for about 10 minutes. Pour the icing over the cake while both are warm, swiftly using a silicone spatula to spread the icing out evenly—it will cool and harden quickly.
Serve warm or at room temperature. Store leftover cake in an airtight container in the fridge for up to a week.
CARAMEL APPLE SNICKERDOODLES
This comes from the Tablespoon newsletter. It begins, “Dulce de leche is the secret ingredients that gives these cookies their gooey hidden center.” Prep Time: 20 min; Total Time: 1 hr 45 min; Servings: 9
To view this online, click here.
Ingredients
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
3 tablespoons all-purpose flour
1/4 cup sugar
1 teaspoon apple pie spice
Directions
Line cookie sheet with waxed paper. Spoon 9 heaping teaspoons dulce de leche on cookie sheet. Place cookie sheet in freezer 1 hour. Transfer remaining dulce de leche to covered container, and refrigerate for another use.
Heat oven to 350°F. Lightly grease or spray cookie sheet. In large bowl, break up cookie dough. Stir or knead in flour until well combined. Form dough into 9 balls. Flatten each ball into 2-inch round; place 1 frozen dulce de leche dollop on center of each round. Shape dough around dulce de leche, sealing to cover completely. In small bowl, mix sugar and apple pie spice. Roll each ball in sugar mixture. Place 1 inch apart on cookie sheet.
Bake 18 to 20 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheet to cooling rack.
CARAMEL APPLE PIZZA
This comes from the infamous long-since-forgotten emailing list. It begins, “Friends and family will go nuts for this simple-to-fix spicy fruit dessert.”
Ingredients
Caramel Syrup (See Below)
2 medium cooking apples, thinly sliced
1 tablespoon lemon juice
1/2 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 package (3 ounces) cream cheese, softened
1 egg
1 teaspoon vanilla
1 package (17.3 ounces) frozen puff pastry, thawed
1 cup chopped nuts, toasted
Directions
Heat oven to 400ºF. Line 2 cookie sheets with aluminum foil or cooking parchment paper. Make Caramel Syrup.
Toss apples and lemon juice in medium bowl. Stir in sugar, cinnamon and nutmeg.
Beat cream cheese in small bowl with electric mixer on medium speed until fluffy. Beat in egg and vanilla on medium speed until blended.
Roll each sheet of pastry into 10-inch square on foil-lined cookie sheet. Cut each sheet into 10-inch circle. Place scraps in center and roll into pastry.
Spread half of the cream cheese mixture over each pastry circle. Arrange apple slices on cream cheese. Sprinkle with nuts. Drizzle about 1/4 cup syrup over each circle.
Bake 25 to 30 minutes or until puffy and golden brown. Pour remaining syrup over hot pizzas. Serve hot.
Caramel Syrup
Ingredients
1/2 cup plus 2 tablespoons packed brown sugar
1/3 cup corn syrup
2 tablespoons butter or margarine
1/3 cup whipping (heavy) cream
1 teaspoon rum extract or Vanilla
Directions
Heat brown sugar, corn syrup and butter to boiling in 1-quart saucepan over medium heat, stirring occasionally. Cook 5 to 7 minutes, stirring constantly, until thickened; remove from heat. Cool about 30 minutes. Stir in whipping cream and rum extract.
Time Saver
Use 1 cup caramel ice-cream topping instead of making the Caramel Syrup and don't peel the apples.
LEMON CHEESECAKE TART
This is from Yossy Arefi in The New York Times cooking enewsletter. For this recipe, Yossy wrote, "With a simple, pat-in-the-pan crust and a thin layer of light, lemon-scented cream cheese, this cheesecake tart is a lot easier to make than you might imagine. The base can be baked right away, with no chilling required, and the custardy filling relies upon little more than tangy cream cheese, lemon zest and juice, sugar and eggs. It’s the perfect dessert for a winter or early spring gathering, when there might not be much fresh fruit around but you’re in the mood for a bright dessert."
Time: 1-1/4 hours, plus cooling; Yield: 1 (9-inch) tart
To view this online, go to https://cooking.nytimes.com/recipes/1023858-lemon-cheesecake-tart.
Ingredients
For the Crust
1-1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/2 teaspoon fine salt
Finely grated zest of 1 lemon
10 tablespoons unsalted butter, cold and cut into cubes, plus more for greasing the pan
1 egg yolk
For the Filling
16 ounces cream cheese, softened to room temperature
1/2 cup granulated sugar
Finely grated zest of 2 lemons plus 1/4 cup freshly squeezed juice
Pinch fine salt
2 large eggs
Preparation
Heat oven to 375 degrees.
Make the crust: Combine the flour, confectioners' sugar, salt and lemon zest in the bowl of a food processor fitted with the steel blade; pulse a few times to combine. Scatter the cubed butter on top, then pulse until the butter is almost completely incorporated and the mixture is sandy. Add the egg yolk and pulse until incorporated. The dough should hold together easily. If not, pulse in up to 3 teaspoons of cold water, 1 teaspoon at a time. Alternatively, you can mix the dough in a large bowl, using your fingers or a pastry blender to mix the butter into the flour.
Lightly butter a 9-inch tart pan with a removable bottom and press the dough mixture evenly on the bottom and up the sides of the pan using a lightly floured straight-sided measuring cup to help press the dough into the corners of the pan. (If you need to trim extra dough to make it level with the edge of the pan, reserve it to repair any cracks after the shell has baked.)
Line the tart shell with a piece of aluminum foil, making sure to tuck it into the corners and over the edges. Set the tart shell on a baking sheet and bake the shell for 25 to 30 minutes or until the dough appears dry and lightly golden. If the dough puffs up while baking, gently press it back into the pan with an offset spatula or similar tool. Turn the oven down to 350 degrees. If necessary, repair any cracks with the remaining raw dough before filling.
While the shell cools slightly, make the filling: Add the cream cheese, granulated sugar, lemon zest and salt to a large bowl. Use an electric mixer to whip the cream cheese mixture until smooth and fluffy, about 4 minutes. Add the eggs one at a time, mixing until completely incorporated before adding the next, scraping down the sides of the bowl with a rubber spatula, if needed. Add the lemon juice and mix until smooth. Tap the bowl on the counter a few times then stir a few times with a rubber spatula to release any large air bubbles.
Pour the mixture into the warm crust, smooth the top and carefully transfer the pan, still on the baking sheet, into the oven. Bake until just set around the edges and slightly wiggly in the center, 15 to 20 minutes.
Let the tart cool to room temperature, then transfer to the refrigerator to cool completely. Remove the outer ring and slice with a warm knife, wiping the knife with a towel in between cuts for the tidiest slices. Serve cold or at room temperature. This keeps well in the fridge, covered for a few days.
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.
DR. PEPPER CAKE
This yumminess is from Catherine Jessee at Simply Recipes. This recipe begins, " This is a magical dessert that combines Dr. Pepper and spice cake. Tender, moist, and perfectly spiced, this Dr. Pepper cake is like a ginger chocolate cake with the added pizzazz of arguably the best soda out there. Bonus: This recipe uses a whole 12-ounce can for the cake and icing.
"The Dr. Pepper adds flavor and leavening, giving the light cake much of its rise. This 9x13 dessert comes together quickly and easily, and a simple but flavorful icing puts it over the top. Serve Dr. Pepper cake at your next potluck or family dinner and watch it disappear."
Tips for Making Dr. Pepper Cake
Part of the cake batter is heated to help bloom the cocoa powder and activate the baking soda. This means the batter will be warm, so be sure to whisk in the raw eggs rapidly, stirring constantly, so they don’t scramble.
You can swap the Dr. Pepper icing for a different glaze or frosting, such as a thin chocolate ganache for a more chocolatey dessert.
For a cake with a flat and even top that’s easy to glaze, try using cake strips—you can link the strips to fit a 9x13-inch cake pan.
You'll need one 12-ounce can of Dr. Pepper for this recipe: 8 ounces for the cake and 4 ounces for the icing.
Prep Time: 10 minutes; Cook Time: 40 minutes; Servings: 12 servings; Yield: 1 (9X13-inch) cake
To view this online, go to https://www.simplyrecipes.com/dr-pepper-cake-recipe-8424806.
Ingredients
For the cake
Cooking spray
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
1 cup (8 ounces) Dr. Pepper, from 1 (12-ounce) can
1/4 cup unsweetened cocoa powder
1/2 cup (4 ounces) whole buttermilk
2 large eggs, lightly beaten, at room temperature
2 teaspoons vanilla extract
For the icing
1/2 cup (4 ounces) Dr. Pepper, from 1 (12-ounce) can
1/2 cup (1 stick) unsalted butter
3 cups powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/8 teaspoon ground cinnamon, plus more for garnish
3 to 4 tablespoons whole buttermilk
Directions
Preheat oven to 375°F.
Lightly grease a 9x13-inch metal baking pan with cooking spray.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger. Set it aside.
Make the cake batter:
Melt the butter in a medium saucepan over low heat. Once the butter is melted, whisk in the sugar, 1 cup (8 ounces) of Dr. Pepper, and cocoa. Bring to a rolling boil over medium-high heat, stirring occasionally. Remove from the heat.
Immediately add the flour mixture and whisk to combine until no lumps remain. Stir in the buttermilk, then the eggs and vanilla until the mixture is smooth.
Work quickly when whisking the eggs into the warm batter so they don’t scramble. Whisk continuously until completely combined.
Bake:
Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Make the icing:
About 10 minutes before the cake is done baking, prepare the icing. Heat the remaining 1/2 cup (4 ounces) of Dr. Pepper in a medium saucepan over high heat and simmer until reduced to about 1 tablespoon and it coats the back of a spoon, about 5 minutes.
Add the butter and stir until melted and smooth. Once the butter is melted, whisk in the powdered sugar, vanilla, salt, and cinnamon until smooth, about 30 seconds. Whisk in the buttermilk, 1 tablespoon at a time, until a smooth, thick glaze forms, 30 seconds to 1 minute.
Remove from the heat and set aside until ready to use, stirring occasionally. Keep warm.
Simple Tip!
If the icing hardens, place it over medium heat, whisking and adding 1 teaspoon of buttermilk at a time until it becomes smooth.
Ice the cake:
Transfer the baked cake to a wire rack to cool slightly for about 10 minutes. Pour the icing over the cake while both are warm, swiftly using a silicone spatula to spread the icing out evenly—it will cool and harden quickly.
Serve warm or at room temperature. Store leftover cake in an airtight container in the fridge for up to a week.
CARAMEL APPLE SNICKERDOODLES
This comes from the Tablespoon newsletter. It begins, “Dulce de leche is the secret ingredients that gives these cookies their gooey hidden center.” Prep Time: 20 min; Total Time: 1 hr 45 min; Servings: 9
To view this online, click here.
Ingredients
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
3 tablespoons all-purpose flour
1/4 cup sugar
1 teaspoon apple pie spice
Directions
Line cookie sheet with waxed paper. Spoon 9 heaping teaspoons dulce de leche on cookie sheet. Place cookie sheet in freezer 1 hour. Transfer remaining dulce de leche to covered container, and refrigerate for another use.
Heat oven to 350°F. Lightly grease or spray cookie sheet. In large bowl, break up cookie dough. Stir or knead in flour until well combined. Form dough into 9 balls. Flatten each ball into 2-inch round; place 1 frozen dulce de leche dollop on center of each round. Shape dough around dulce de leche, sealing to cover completely. In small bowl, mix sugar and apple pie spice. Roll each ball in sugar mixture. Place 1 inch apart on cookie sheet.
Bake 18 to 20 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheet to cooling rack.
CARAMEL APPLE PIZZA
This comes from the infamous long-since-forgotten emailing list. It begins, “Friends and family will go nuts for this simple-to-fix spicy fruit dessert.”
Ingredients
Caramel Syrup (See Below)
2 medium cooking apples, thinly sliced
1 tablespoon lemon juice
1/2 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 package (3 ounces) cream cheese, softened
1 egg
1 teaspoon vanilla
1 package (17.3 ounces) frozen puff pastry, thawed
1 cup chopped nuts, toasted
Directions
Heat oven to 400ºF. Line 2 cookie sheets with aluminum foil or cooking parchment paper. Make Caramel Syrup.
Toss apples and lemon juice in medium bowl. Stir in sugar, cinnamon and nutmeg.
Beat cream cheese in small bowl with electric mixer on medium speed until fluffy. Beat in egg and vanilla on medium speed until blended.
Roll each sheet of pastry into 10-inch square on foil-lined cookie sheet. Cut each sheet into 10-inch circle. Place scraps in center and roll into pastry.
Spread half of the cream cheese mixture over each pastry circle. Arrange apple slices on cream cheese. Sprinkle with nuts. Drizzle about 1/4 cup syrup over each circle.
Bake 25 to 30 minutes or until puffy and golden brown. Pour remaining syrup over hot pizzas. Serve hot.
Caramel Syrup
Ingredients
1/2 cup plus 2 tablespoons packed brown sugar
1/3 cup corn syrup
2 tablespoons butter or margarine
1/3 cup whipping (heavy) cream
1 teaspoon rum extract or Vanilla
Directions
Heat brown sugar, corn syrup and butter to boiling in 1-quart saucepan over medium heat, stirring occasionally. Cook 5 to 7 minutes, stirring constantly, until thickened; remove from heat. Cool about 30 minutes. Stir in whipping cream and rum extract.
Time Saver
Use 1 cup caramel ice-cream topping instead of making the Caramel Syrup and don't peel the apples.
LEMON CHEESECAKE TART
This is from Yossy Arefi in The New York Times cooking enewsletter. For this recipe, Yossy wrote, "With a simple, pat-in-the-pan crust and a thin layer of light, lemon-scented cream cheese, this cheesecake tart is a lot easier to make than you might imagine. The base can be baked right away, with no chilling required, and the custardy filling relies upon little more than tangy cream cheese, lemon zest and juice, sugar and eggs. It’s the perfect dessert for a winter or early spring gathering, when there might not be much fresh fruit around but you’re in the mood for a bright dessert."
Time: 1-1/4 hours, plus cooling; Yield: 1 (9-inch) tart
To view this online, go to https://cooking.nytimes.com/recipes/1023858-lemon-cheesecake-tart.
Ingredients
For the Crust
1-1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/2 teaspoon fine salt
Finely grated zest of 1 lemon
10 tablespoons unsalted butter, cold and cut into cubes, plus more for greasing the pan
1 egg yolk
For the Filling
16 ounces cream cheese, softened to room temperature
1/2 cup granulated sugar
Finely grated zest of 2 lemons plus 1/4 cup freshly squeezed juice
Pinch fine salt
2 large eggs
Preparation
Heat oven to 375 degrees.
Make the crust: Combine the flour, confectioners' sugar, salt and lemon zest in the bowl of a food processor fitted with the steel blade; pulse a few times to combine. Scatter the cubed butter on top, then pulse until the butter is almost completely incorporated and the mixture is sandy. Add the egg yolk and pulse until incorporated. The dough should hold together easily. If not, pulse in up to 3 teaspoons of cold water, 1 teaspoon at a time. Alternatively, you can mix the dough in a large bowl, using your fingers or a pastry blender to mix the butter into the flour.
Lightly butter a 9-inch tart pan with a removable bottom and press the dough mixture evenly on the bottom and up the sides of the pan using a lightly floured straight-sided measuring cup to help press the dough into the corners of the pan. (If you need to trim extra dough to make it level with the edge of the pan, reserve it to repair any cracks after the shell has baked.)
Line the tart shell with a piece of aluminum foil, making sure to tuck it into the corners and over the edges. Set the tart shell on a baking sheet and bake the shell for 25 to 30 minutes or until the dough appears dry and lightly golden. If the dough puffs up while baking, gently press it back into the pan with an offset spatula or similar tool. Turn the oven down to 350 degrees. If necessary, repair any cracks with the remaining raw dough before filling.
While the shell cools slightly, make the filling: Add the cream cheese, granulated sugar, lemon zest and salt to a large bowl. Use an electric mixer to whip the cream cheese mixture until smooth and fluffy, about 4 minutes. Add the eggs one at a time, mixing until completely incorporated before adding the next, scraping down the sides of the bowl with a rubber spatula, if needed. Add the lemon juice and mix until smooth. Tap the bowl on the counter a few times then stir a few times with a rubber spatula to release any large air bubbles.
Pour the mixture into the warm crust, smooth the top and carefully transfer the pan, still on the baking sheet, into the oven. Bake until just set around the edges and slightly wiggly in the center, 15 to 20 minutes.
Let the tart cool to room temperature, then transfer to the refrigerator to cool completely. Remove the outer ring and slice with a warm knife, wiping the knife with a towel in between cuts for the tidiest slices. Serve cold or at room temperature. This keeps well in the fridge, covered for a few days.
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