Just Desserts
It's Monday, time to get the week underway. What could be better to get it off to a good start than with six yummy desserts? Check out the two possets, as well as the Pumpkin Layer Cake With Caramel Buttercream, the Florida Lime Pie, and the rest of today's desserts. Enjoy!
LEMON POSSET
This yumminess is from mrslarkin at Food52. Mrslarkin wrote, "I’ve been intrigued by Lemon Posset recipes for a while now. In Ye Olde English days of yore, it was a milk drink thickened with wine. My Posset recipe is so simple, as they all are, really. Using just three ingredients, it seems almost magical, setting up immediately. The wonders of food science in front of your very eyes. Curdled milk never tasted so good."
Prep Time: 5 minutes; Cook Time: 10 minutes; Serves 4
To view this online, go to https://food52.com/recipes/3060-lemon-posset.
Ingredients
2 cups heavy cream
2/3 cup granulated sugar
5 tablespoons lemon juice
Directions
In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch the heat – don’t let the cream boil over.
Remove pan from heat and stir in lemon juice. Let cool, about 15 minutes.
Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.
Serve with unsweetened whipped cream, or shortbread cookies to dunk.
LEMON AND TANGERINE POSSET
This is from Claire Lower, senior food editor at LifeHacker. For this yumminess, Claire wrote, "If you saw 'lemon curdled cream' listed on a dessert menu, you’d probably pass over it in favor of lava cake. Understandably: 'Curdled' is an inherently unsexy word. But while not all curdling is desirable, there are many instances in which curdled dairy is a good thing. Cheese is a big one. This sweet, creamy, four-ingredient lemon posset is another."
She goes on to write, "And that’s really all there is to making posset. You boil some heavy cream with sugar, then add lemon juice and let it sit until tiny curds form, resulting in a tangy, sweet dessert with a texture similar to crème brûlée. It is delightful—almost like key lime pie filling, if key lime pie was flavored with lemons, or a soft lemon pudding made without corn starch, flour, eggs, gelatin, or any other thickening agents."
To view this online (and to read all of what Claire wrote), go to https://lifehacker.com/make-this-easy-creamy-four-ingredient-lemon-dessert-1850409568.
Ingredients
2 cups heavy cream
2/3 cup sugar
1/4 cup fresh lemon juice
2 tablespoons fresh tangerine juice
Directions
Measure out the cream, making sure to strain away any clumps of butter fat. Add the cream to a small sauce pan with the sugar, then bring to a boil over medium heat, watching constantly and stirring to melt the sugar. Let boil for five minutes, then remove from the heat and stir in the juice.
Let the mixture cool for 15 minutes, then divide amongst four ramekins, or tea cups, or these little bodega glasses (which is what I did). Chill in the fridge for at least two hours, and serve cold with whatever finishing touches you desire.
YOGURT CUSTARD PIE
This is from the infamous long-since-forgotten emailing list. Yields: 8 Slices. It begins, “This quick and easy recipe is a great one to make with your children. With only a handful of ingredients, and very little preparation, this is a pie that everyone is sure to enjoy.”
Ingredients
2 eggs
1 cup plain lowfat yogurt
1/2 cup sugar
1 teaspoon vanilla
1 cup peaches, sliced
1/2 cup cherries, pitted, chopped
1 - 9 inch pie crust
Directions
Preheat oven to 350°F. Beat eggs until well blended & whisk in yogurt & sugar. Stir peaches & cherries (or any other of your favorite fruits) into mixture & pour into pie shell. Bake for 30 minutes, until the custard sets around the edge. The inner 2-3 inches should still remain somewhat soft. Chill, slice and serve.
PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM
This is from Yossy Arefo in The New York Times cooking e-newsletter. Yossy wrote, "Warmly spiced pumpkin cake and toasty caramel are a natural pair in this fall showstopper. The cake is light and fluffy with just enough spice to highlight the pumpkin flavor, while a generous pour of caramel sauce between the layers adds richness. (Store-bought caramel sauce will also work, but expect a slightly sweeter result.) For an impressive presentation, top the frosted cake with a bit more caramel sauce, and let it trail down the sides. It’s just the thing for a fall birthday treat or the Thanksgiving table."
Yield: 10 to 12 servings; Time: 2 hours, plus cooling
This was featured in "Not Everyone Loves Pie. For Them, There’s Cake.", and can be viewed online at https://cooking.nytimes.com/recipes/1019728-pumpkin-layer-cake-with-caramel-buttercream.
Ingredients
For the cake:
2-1/2 cups plus 2 tablespoons cake flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-3/4 cups granulated sugar
1 cup unsalted butter, softened
1 tablespoon cinnamon
1-1/2 teaspoons ground cardamom
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 teaspoon kosher salt
3 large eggs, at room temperature
2 teaspoons vanilla extract
2-1/2 cups pumpkin purée, at room temperature
For the caramel sauce (see note):
1 cup granulated sugar
2 tablespoons unsalted butter, softened
3/4 cup heavy cream, at room temperature
1 tablespoon whiskey or 2 teaspoons vanilla extract
1/2 teaspoon kosher salt
For the buttercream:
4 large egg whites
1 cup granulated sugar
2 cups unsalted butter, softened and cut into tablespoons
Pinch of kosher salt
Preparation
Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
Sift the flour, baking powder and baking soda into a large bowl.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, spices and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally to scrape the bottom and sides of the bowl. Add the eggs one at a time, mixing for about 20 seconds between each egg. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary. The mixture will look curdled.
Set mixer to low, and add the dry ingredients all at once, stirring until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding the dry ingredients into the batter. Scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
Divide the batter among the prepared pans (about 3 cups per pan), smooth the tops, and tap the pans on a countertop to release any large air bubbles. Bake the cakes until golden and puffed, and a tester inserted into the center comes out clean, 20 to 25 minutes.
Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully invert them onto the rack to cool completely.
Meanwhile, make the caramel sauce: In a large saucepan over medium-high heat, combine the sugar and 3 tablespoons water. Swirl the pan occasionally until the sugar dissolves, but do not stir. Continue to cook, swirling the pan occasionally to help the mixture brown evenly, until it is deep amber in color. At this point, don't walk away from the pot: The caramel will go from amber to burned in mere moments.
Remove the pan from the heat, and carefully whisk in butter and heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the whiskey and salt. Carefully pour the caramel into a heat-safe container and cool to room temperature. You will have about 1-1/2 cups.
Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water, and whisk continuously until the sugar has dissolved and the mixture is hot to the touch, 5 to 7 minutes.
Use the whisk attachment of the stand mixer to beat the egg white mixture until stiff, glossy peaks form and the mixture and bowl are cool to the touch, about 10 minutes.
Switch to the paddle attachment and reduce speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled; turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all of the butter is incorporated then add the salt. Slowly add 1/2 cup cooled caramel sauce, and stir until well combined. If the buttercream is extremely soft or runny, put the bowl in the refrigerator for about 10 minutes, then whip until smooth.
Assemble the cake: If necessary, use a serrated knife to trim the cooled cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
Spread about 3/4 cup buttercream on top of the cake. Drizzle the buttercream with 1 tablespoon of caramel sauce. Be careful not to drizzle the caramel all of the way to the edge so it doesn’t spill out the sides.
Place the second cake layer on top and repeat with buttercream and caramel. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. Refrigerate the cake until the buttercream is firm, about 30 minutes.
Spread the remaining buttercream in an even layer over the cake. If you’d like to add a caramel drizzle, refrigerate the fully frosted cake until firm then carefully spread about 1/3 cup of room temperature caramel sauce over the top of the cake. Use an offset spatula to gently ease it towards the edges so it drips down the sides. Serve at room temperature. Store leftover cake in the refrigerator, but bring to room temperature before serving. Leftover caramel sauce can be stored in an airtight container in the refrigerator.
Tip
You could use store-bought caramel sauce instead of making your own, but expect a slightly sweeter result. You’ll need approximately 1-1/2 cups.
CLASSIC MISSISSIPPI SWEET POTATO PIE
Recently, I was looking for a recipe for sweet potato pie. Then I stumbled across this yummy recipe from Diana Rattray, who has contributed to About.com and The Spruce Eats for years. For this recipe, she wrote, " This is a classic Southern sweet potato pie made with butter and mashed Mississippi sweet potatoes. The pie is flavored with vanilla and cinnamon. There's just nothing quite like it, especially for holiday dinners in the South and across the U.S. It's similar to traditional pumpkin pie but has a softer, sweeter flavor. The cooking method and ingredients are virtually the same as pumpkin pie except you must cook the sweet potatoes. Top with whipped cream for a full-on treat.
"Sweet potatoes are available year-round, so don't feel like you have to wait for a holiday to enjoy this amazing dessert.
"You can use purchased refrigerated or frozen pie pastry or homemade pie shells. While the recipe calls for unbaked pie shells, you may partially bake (blind bake) the crusts before filling to ensure a well-baked bottom crust. Just be sure that they cool completely."
Prep Time: 20 minutes; Cook Time: 60 minutes: Total Time: 80 minutes; Makes 16 servings; Yields: 2 pies
To view this online, go to https://www.thespruceeats.com/mississippi-sweet-potato-pie-3061533.
Ingredients
2 medium sweet potatoes (or 2 cups mashed or pureed)
2 prepared 9-inch pie shells (unbaked; or homemade pie shells)
4 ounces butter (softened)
2 cups white sugar
1 (5-ounce) can evaporated milk (1/2 cup plus 2 tablespoons)
1-1/2 teaspoons vanilla extract
3 large eggs
1-1/2 teaspoons ground cinnamon
For serving: whipped cream
Directions
Note: while there are multiple steps to this recipe, this classic sweet potato pie recipe is broken down into workable categories to help you better plan for baking.
Prepare the Sweet Potatoes
Gather the ingredients.
In a large saucepan, place two medium sweet potatoes and cover with water. Place the pan over high heat and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook until tender, about 10 to 15 minutes.
When the potatoes are cool enough to handle, slip the skins off.
Mash the sweet potatoes or puree with an immersion blender. Measure out 2 cups.
Make the Sweet Potato Pie
Line two (9-inch) pie plates with the pie dough. Refrigerate until they are thoroughly chilled while you prepare the filling.
Preheat the oven to 350 F. In a large mixing bowl, combine the mashed sweet potatoes, butter, sugar, and evaporated milk. Whisk until the mixture is well-blended.
In another bowl, whisk the eggs, vanilla extract, and cinnamon until they are well-blended.
Add the egg mixture to the sweet potato mixture and blend thoroughly.
Pour the sweet potato filling into the chilled pie shells.
Bake for about 1 hour, or until the filling is firm and a knife inserted in the center comes out clean.
Cool on a wire rack, add whipped cream, and serve.
Tip
If the crust edge appears to be over-browning, place a pie shield on the pie or make a foil ring to protect the crust.
Recipe Variations
If you don't have fresh sweet potatoes, use canned sweet potato puree.
Substitute light cream for the evaporated milk, if desired.
How to Freeze Sweet Potato Pie
Cool the pie thoroughly on a rack and then chill it in the refrigerator. Place the pie on a baking sheet and put it in the freezer for a few hours or up to 12 hours until it is frozen solid.
Wrap the frozen pie completely with plastic wrap, closing any air gaps you might see. Wrap the plastic-wrapped pie in foil.
To thaw, unwrap the pie and let it thaw in the refrigerator for about 4 to 6 hours.
FLORIDA LIME PIE
This recipes is from Jane Nickerson, and adapted by Sam Sifton at The New York Times cooking e-newsletter. Sam wrote, "Jane Nickerson was the food editor of The New York Times from 1942 until 1957, when she moved with her family to Lakeland, Fla. There, she eventually became food editor of The Ledger, in Lakeland, then owned by The Times. Her successor in New York was Craig Claiborne, whose star eclipsed hers for, among other things, systemic reasons we wrestle with still. But Ms. Nickerson was a hugely influential force in American home cooking, introducing ingredients and recipes from chefs and home cooks to a nation that met her first on a wartime footing and grew to find itself on a prosperous one. In Florida, she embraced local ingredients and foodways, and in 1973 published 'Jane Nickerson’s Florida Cookbook,' an invaluable guide to the state’s appetizing abundance. Her lime pie is a little richer than the more well-known Key lime pie. I like that about it."
Yield: 1 (9-inch) pie; Time: 1-1/2 hours, plus chilling and cooling.
This yummy pie was featured in "The Unsung Influence of a Pioneering Food Journalist", and can be viewed online at https://cooking.nytimes.com/recipes/1022079-florida-lime-pie.
Note: The article that this was featured in is well worth the read, especially for anyone interested in a little history about food, recipes, cooking…the whole yummy 9-yards. (Thanks for an interesting read, Sam!)
Ingredients
For the Crust:
1-1/4 cups all-purpose flour, plus more for dusting
1/4 teaspoon kosher salt
1/2 cup very cold unsalted butter, cut into 1/2-inch cubes
3 tablespoons ice water, plus more as needed
For the Filling:
5 large egg yolks, plus 3 large egg whites, all at room temperature
1 (14-ounce) can sweetened condensed milk
2/3 cup fresh lime juice (from about 4 to 5 limes)
1 tablespoon finely grated lime zest, plus more for garnish
Whipped cream, for garnish
Preparation
Prepare the crust: In a large bowl, whisk together the flour and salt. Toss in the butter cubes serially, to keep them separate while coating them evenly in flour. Using a fork, cut the butter into the flour, continuing to toss them as you do, until they’re roughly the size of peas.
Sprinkle 3 tablespoons ice water over the flour-and-butter mixture. Using your fork, toss to incorporate, then continue to add ice water, 1 tablespoon at a time, until the dough begins to come together as you stir it. Using your hands, fold the dough over itself a few times, adding just enough water so that it holds together.
Form the dough into a disk about 1-inch thick, and wrap tightly in plastic wrap, then refrigerate for at least 2 hours or up to a couple of days.
When you’re ready to make the pie, first prepare the pie shell: Heat oven to 350 degrees. Roll out the pastry on a lightly floured surface until it is roughly 12 inches in diameter, then fit it into a 9-inch pie plate. Trim and crimp edges, then, using the tines of a fork, pierce the bottom crust 8 to 12 times. Line dough with a sheet of parchment paper, and spread evenly with pie weights. Place the pie crust on a baking sheet, and bake for about 30 minutes, or until the edges are set. You want it slightly underdone. Carefully remove the pie weights and parchment, and let cool completely on a rack. Reduce oven temperature to 325 degrees.
Make the filling: In a large bowl, use a whisk to beat the egg yolks until they are thick, then gradually beat in the condensed milk, then the lime juice. Stir in 1 tablespoon lime zest.
In a medium bowl, use a whisk to beat the egg whites until they form soft peaks, then fold them gently into the condensed-milk mixture. Pour into the cooled pie shell.
Place the pie back on the sheet pan and bake until the filling is just set in the center, about 20 minutes. It need not be completely firm because the filling thickens as it cools.
Cool the pie on a rack, then refrigerate until chilled, at least 2 hours. Serve topped with whipped cream and about 1 teaspoon grated lime zest.
LEMON POSSET
This yumminess is from mrslarkin at Food52. Mrslarkin wrote, "I’ve been intrigued by Lemon Posset recipes for a while now. In Ye Olde English days of yore, it was a milk drink thickened with wine. My Posset recipe is so simple, as they all are, really. Using just three ingredients, it seems almost magical, setting up immediately. The wonders of food science in front of your very eyes. Curdled milk never tasted so good."
Prep Time: 5 minutes; Cook Time: 10 minutes; Serves 4
To view this online, go to https://food52.com/recipes/3060-lemon-posset.
Ingredients
2 cups heavy cream
2/3 cup granulated sugar
5 tablespoons lemon juice
Directions
In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch the heat – don’t let the cream boil over.
Remove pan from heat and stir in lemon juice. Let cool, about 15 minutes.
Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.
Serve with unsweetened whipped cream, or shortbread cookies to dunk.
LEMON AND TANGERINE POSSET
This is from Claire Lower, senior food editor at LifeHacker. For this yumminess, Claire wrote, "If you saw 'lemon curdled cream' listed on a dessert menu, you’d probably pass over it in favor of lava cake. Understandably: 'Curdled' is an inherently unsexy word. But while not all curdling is desirable, there are many instances in which curdled dairy is a good thing. Cheese is a big one. This sweet, creamy, four-ingredient lemon posset is another."
She goes on to write, "And that’s really all there is to making posset. You boil some heavy cream with sugar, then add lemon juice and let it sit until tiny curds form, resulting in a tangy, sweet dessert with a texture similar to crème brûlée. It is delightful—almost like key lime pie filling, if key lime pie was flavored with lemons, or a soft lemon pudding made without corn starch, flour, eggs, gelatin, or any other thickening agents."
To view this online (and to read all of what Claire wrote), go to https://lifehacker.com/make-this-easy-creamy-four-ingredient-lemon-dessert-1850409568.
Ingredients
2 cups heavy cream
2/3 cup sugar
1/4 cup fresh lemon juice
2 tablespoons fresh tangerine juice
Directions
Measure out the cream, making sure to strain away any clumps of butter fat. Add the cream to a small sauce pan with the sugar, then bring to a boil over medium heat, watching constantly and stirring to melt the sugar. Let boil for five minutes, then remove from the heat and stir in the juice.
Let the mixture cool for 15 minutes, then divide amongst four ramekins, or tea cups, or these little bodega glasses (which is what I did). Chill in the fridge for at least two hours, and serve cold with whatever finishing touches you desire.
YOGURT CUSTARD PIE
This is from the infamous long-since-forgotten emailing list. Yields: 8 Slices. It begins, “This quick and easy recipe is a great one to make with your children. With only a handful of ingredients, and very little preparation, this is a pie that everyone is sure to enjoy.”
Ingredients
2 eggs
1 cup plain lowfat yogurt
1/2 cup sugar
1 teaspoon vanilla
1 cup peaches, sliced
1/2 cup cherries, pitted, chopped
1 - 9 inch pie crust
Directions
Preheat oven to 350°F. Beat eggs until well blended & whisk in yogurt & sugar. Stir peaches & cherries (or any other of your favorite fruits) into mixture & pour into pie shell. Bake for 30 minutes, until the custard sets around the edge. The inner 2-3 inches should still remain somewhat soft. Chill, slice and serve.
PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM
This is from Yossy Arefo in The New York Times cooking e-newsletter. Yossy wrote, "Warmly spiced pumpkin cake and toasty caramel are a natural pair in this fall showstopper. The cake is light and fluffy with just enough spice to highlight the pumpkin flavor, while a generous pour of caramel sauce between the layers adds richness. (Store-bought caramel sauce will also work, but expect a slightly sweeter result.) For an impressive presentation, top the frosted cake with a bit more caramel sauce, and let it trail down the sides. It’s just the thing for a fall birthday treat or the Thanksgiving table."
Yield: 10 to 12 servings; Time: 2 hours, plus cooling
This was featured in "Not Everyone Loves Pie. For Them, There’s Cake.", and can be viewed online at https://cooking.nytimes.com/recipes/1019728-pumpkin-layer-cake-with-caramel-buttercream.
Ingredients
For the cake:
2-1/2 cups plus 2 tablespoons cake flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-3/4 cups granulated sugar
1 cup unsalted butter, softened
1 tablespoon cinnamon
1-1/2 teaspoons ground cardamom
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 teaspoon kosher salt
3 large eggs, at room temperature
2 teaspoons vanilla extract
2-1/2 cups pumpkin purée, at room temperature
For the caramel sauce (see note):
1 cup granulated sugar
2 tablespoons unsalted butter, softened
3/4 cup heavy cream, at room temperature
1 tablespoon whiskey or 2 teaspoons vanilla extract
1/2 teaspoon kosher salt
For the buttercream:
4 large egg whites
1 cup granulated sugar
2 cups unsalted butter, softened and cut into tablespoons
Pinch of kosher salt
Preparation
Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
Sift the flour, baking powder and baking soda into a large bowl.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, spices and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally to scrape the bottom and sides of the bowl. Add the eggs one at a time, mixing for about 20 seconds between each egg. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary. The mixture will look curdled.
Set mixer to low, and add the dry ingredients all at once, stirring until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding the dry ingredients into the batter. Scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
Divide the batter among the prepared pans (about 3 cups per pan), smooth the tops, and tap the pans on a countertop to release any large air bubbles. Bake the cakes until golden and puffed, and a tester inserted into the center comes out clean, 20 to 25 minutes.
Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully invert them onto the rack to cool completely.
Meanwhile, make the caramel sauce: In a large saucepan over medium-high heat, combine the sugar and 3 tablespoons water. Swirl the pan occasionally until the sugar dissolves, but do not stir. Continue to cook, swirling the pan occasionally to help the mixture brown evenly, until it is deep amber in color. At this point, don't walk away from the pot: The caramel will go from amber to burned in mere moments.
Remove the pan from the heat, and carefully whisk in butter and heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the whiskey and salt. Carefully pour the caramel into a heat-safe container and cool to room temperature. You will have about 1-1/2 cups.
Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water, and whisk continuously until the sugar has dissolved and the mixture is hot to the touch, 5 to 7 minutes.
Use the whisk attachment of the stand mixer to beat the egg white mixture until stiff, glossy peaks form and the mixture and bowl are cool to the touch, about 10 minutes.
Switch to the paddle attachment and reduce speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled; turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all of the butter is incorporated then add the salt. Slowly add 1/2 cup cooled caramel sauce, and stir until well combined. If the buttercream is extremely soft or runny, put the bowl in the refrigerator for about 10 minutes, then whip until smooth.
Assemble the cake: If necessary, use a serrated knife to trim the cooled cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
Spread about 3/4 cup buttercream on top of the cake. Drizzle the buttercream with 1 tablespoon of caramel sauce. Be careful not to drizzle the caramel all of the way to the edge so it doesn’t spill out the sides.
Place the second cake layer on top and repeat with buttercream and caramel. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. Refrigerate the cake until the buttercream is firm, about 30 minutes.
Spread the remaining buttercream in an even layer over the cake. If you’d like to add a caramel drizzle, refrigerate the fully frosted cake until firm then carefully spread about 1/3 cup of room temperature caramel sauce over the top of the cake. Use an offset spatula to gently ease it towards the edges so it drips down the sides. Serve at room temperature. Store leftover cake in the refrigerator, but bring to room temperature before serving. Leftover caramel sauce can be stored in an airtight container in the refrigerator.
Tip
You could use store-bought caramel sauce instead of making your own, but expect a slightly sweeter result. You’ll need approximately 1-1/2 cups.
CLASSIC MISSISSIPPI SWEET POTATO PIE
Recently, I was looking for a recipe for sweet potato pie. Then I stumbled across this yummy recipe from Diana Rattray, who has contributed to About.com and The Spruce Eats for years. For this recipe, she wrote, " This is a classic Southern sweet potato pie made with butter and mashed Mississippi sweet potatoes. The pie is flavored with vanilla and cinnamon. There's just nothing quite like it, especially for holiday dinners in the South and across the U.S. It's similar to traditional pumpkin pie but has a softer, sweeter flavor. The cooking method and ingredients are virtually the same as pumpkin pie except you must cook the sweet potatoes. Top with whipped cream for a full-on treat.
"Sweet potatoes are available year-round, so don't feel like you have to wait for a holiday to enjoy this amazing dessert.
"You can use purchased refrigerated or frozen pie pastry or homemade pie shells. While the recipe calls for unbaked pie shells, you may partially bake (blind bake) the crusts before filling to ensure a well-baked bottom crust. Just be sure that they cool completely."
Prep Time: 20 minutes; Cook Time: 60 minutes: Total Time: 80 minutes; Makes 16 servings; Yields: 2 pies
To view this online, go to https://www.thespruceeats.com/mississippi-sweet-potato-pie-3061533.
Ingredients
2 medium sweet potatoes (or 2 cups mashed or pureed)
2 prepared 9-inch pie shells (unbaked; or homemade pie shells)
4 ounces butter (softened)
2 cups white sugar
1 (5-ounce) can evaporated milk (1/2 cup plus 2 tablespoons)
1-1/2 teaspoons vanilla extract
3 large eggs
1-1/2 teaspoons ground cinnamon
For serving: whipped cream
Directions
Note: while there are multiple steps to this recipe, this classic sweet potato pie recipe is broken down into workable categories to help you better plan for baking.
Prepare the Sweet Potatoes
Gather the ingredients.
In a large saucepan, place two medium sweet potatoes and cover with water. Place the pan over high heat and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook until tender, about 10 to 15 minutes.
When the potatoes are cool enough to handle, slip the skins off.
Mash the sweet potatoes or puree with an immersion blender. Measure out 2 cups.
Make the Sweet Potato Pie
Line two (9-inch) pie plates with the pie dough. Refrigerate until they are thoroughly chilled while you prepare the filling.
Preheat the oven to 350 F. In a large mixing bowl, combine the mashed sweet potatoes, butter, sugar, and evaporated milk. Whisk until the mixture is well-blended.
In another bowl, whisk the eggs, vanilla extract, and cinnamon until they are well-blended.
Add the egg mixture to the sweet potato mixture and blend thoroughly.
Pour the sweet potato filling into the chilled pie shells.
Bake for about 1 hour, or until the filling is firm and a knife inserted in the center comes out clean.
Cool on a wire rack, add whipped cream, and serve.
Tip
If the crust edge appears to be over-browning, place a pie shield on the pie or make a foil ring to protect the crust.
Recipe Variations
If you don't have fresh sweet potatoes, use canned sweet potato puree.
Substitute light cream for the evaporated milk, if desired.
How to Freeze Sweet Potato Pie
Cool the pie thoroughly on a rack and then chill it in the refrigerator. Place the pie on a baking sheet and put it in the freezer for a few hours or up to 12 hours until it is frozen solid.
Wrap the frozen pie completely with plastic wrap, closing any air gaps you might see. Wrap the plastic-wrapped pie in foil.
To thaw, unwrap the pie and let it thaw in the refrigerator for about 4 to 6 hours.
FLORIDA LIME PIE
This recipes is from Jane Nickerson, and adapted by Sam Sifton at The New York Times cooking e-newsletter. Sam wrote, "Jane Nickerson was the food editor of The New York Times from 1942 until 1957, when she moved with her family to Lakeland, Fla. There, she eventually became food editor of The Ledger, in Lakeland, then owned by The Times. Her successor in New York was Craig Claiborne, whose star eclipsed hers for, among other things, systemic reasons we wrestle with still. But Ms. Nickerson was a hugely influential force in American home cooking, introducing ingredients and recipes from chefs and home cooks to a nation that met her first on a wartime footing and grew to find itself on a prosperous one. In Florida, she embraced local ingredients and foodways, and in 1973 published 'Jane Nickerson’s Florida Cookbook,' an invaluable guide to the state’s appetizing abundance. Her lime pie is a little richer than the more well-known Key lime pie. I like that about it."
Yield: 1 (9-inch) pie; Time: 1-1/2 hours, plus chilling and cooling.
This yummy pie was featured in "The Unsung Influence of a Pioneering Food Journalist", and can be viewed online at https://cooking.nytimes.com/recipes/1022079-florida-lime-pie.
Note: The article that this was featured in is well worth the read, especially for anyone interested in a little history about food, recipes, cooking…the whole yummy 9-yards. (Thanks for an interesting read, Sam!)
Ingredients
For the Crust:
1-1/4 cups all-purpose flour, plus more for dusting
1/4 teaspoon kosher salt
1/2 cup very cold unsalted butter, cut into 1/2-inch cubes
3 tablespoons ice water, plus more as needed
For the Filling:
5 large egg yolks, plus 3 large egg whites, all at room temperature
1 (14-ounce) can sweetened condensed milk
2/3 cup fresh lime juice (from about 4 to 5 limes)
1 tablespoon finely grated lime zest, plus more for garnish
Whipped cream, for garnish
Preparation
Prepare the crust: In a large bowl, whisk together the flour and salt. Toss in the butter cubes serially, to keep them separate while coating them evenly in flour. Using a fork, cut the butter into the flour, continuing to toss them as you do, until they’re roughly the size of peas.
Sprinkle 3 tablespoons ice water over the flour-and-butter mixture. Using your fork, toss to incorporate, then continue to add ice water, 1 tablespoon at a time, until the dough begins to come together as you stir it. Using your hands, fold the dough over itself a few times, adding just enough water so that it holds together.
Form the dough into a disk about 1-inch thick, and wrap tightly in plastic wrap, then refrigerate for at least 2 hours or up to a couple of days.
When you’re ready to make the pie, first prepare the pie shell: Heat oven to 350 degrees. Roll out the pastry on a lightly floured surface until it is roughly 12 inches in diameter, then fit it into a 9-inch pie plate. Trim and crimp edges, then, using the tines of a fork, pierce the bottom crust 8 to 12 times. Line dough with a sheet of parchment paper, and spread evenly with pie weights. Place the pie crust on a baking sheet, and bake for about 30 minutes, or until the edges are set. You want it slightly underdone. Carefully remove the pie weights and parchment, and let cool completely on a rack. Reduce oven temperature to 325 degrees.
Make the filling: In a large bowl, use a whisk to beat the egg yolks until they are thick, then gradually beat in the condensed milk, then the lime juice. Stir in 1 tablespoon lime zest.
In a medium bowl, use a whisk to beat the egg whites until they form soft peaks, then fold them gently into the condensed-milk mixture. Pour into the cooled pie shell.
Place the pie back on the sheet pan and bake until the filling is just set in the center, about 20 minutes. It need not be completely firm because the filling thickens as it cools.
Cool the pie on a rack, then refrigerate until chilled, at least 2 hours. Serve topped with whipped cream and about 1 teaspoon grated lime zest.
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