Thursday Just Desserts
Today's Just Desserts have a little of this, a little of that, and a whole lot of yum. Check out the Microwave Sticky Toffee Pudding, the Creamy Lemonade Pie, and the rest of today's yumminess. Enjoy!
BOMBOLONI (CREAM-FILLED DOUGHNUTS
This is from Dan Pelosi at The New York Times cooking enewsletter. For this yummy recipe, Dan wrote, "Bomboloni are filled Italian doughnuts, often enjoyed with morning coffee or as a snack in the afternoon. They are referred to as “bombe,” or “bombs,” in some parts of Italy, possibly because the filling often explodes from the inside when you take a bite. These bomboloni are not hard to make, but they do require an extra-long rise time, which results in a soft, pillowy dough. Once fried, these citrus-infused doughnuts are rolled in sugar and filled with a simple pastry cream, though fruit jam or chocolate-hazelnut spread are also common fillings. In fact, bomboloni are known for having a bit of their filling visible on their outside so that there’s no secret as to what’s inside."
Prep Time: 15 minutes; Cook Time: 1-1/4 hours, plus 4-1/2 hours rising; Total Time: 6 hours; Yield: 12 doughnuts
To view this online, go to https://cooking.nytimes.com/recipes/1026631-bomboloni-cream-filled-doughnuts. While you're at it, sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
For the Doughnuts
1/2 cup warm whole milk (100 to 110 degrees)
2-1/4 teaspoons active dry yeast (1 packet)
1/2 cup plus 1/4 teaspoon granulated sugar
4 cups all-purpose flour
1/4 teaspoon kosher salt (such as Diamond Crystal)
3 large eggs, at room temperature, lightly beaten
1 teaspoon vanilla extract
Zest of 1 orange or lemon
6 tablespoons unsalted butter, cut into 6 pieces and softened
Vegetable oil, for greasing the bowl and for frying
Granulated or powdered sugar, for rolling
For the Cream Filling
2 cups whole milk
3 large eggs
1/2 cup granulated sugar
2 tablespoons cornstarch
Zest of 1 lemon
4 tablespoons unsalted butter, cut into 4 pieces
1 tablespoon vanilla extract
Preparation
Prepare the dough: Add the milk, yeast and 1/4 teaspoon sugar to a small bowl and stir to combine. Let sit for at least 5 minutes to ensure the yeast becomes foamy and fragrant. (If the yeast does not become foamy and fragrant, it is not active, and you will need to try new yeast.)
Meanwhile, to the bowl of a stand mixer fitted with the whisk attachment, add the flour, remaining 1/2 cup sugar and the salt and combine on low speed, about 1 minute. Switch to the dough hook attachment on your stand mixer, then add the yeast mixture, eggs, vanilla extract and zest to the bowl. With the mixer on low speed, knead until combined, scraping down the sides of the bowl as you go, until the dough comes together in a ball, about 2 minutes. With the mixer running, add one piece of butter at a time, allowing each piece a few moments to incorporate into the dough. After the last piece of butter is incorporated, continue kneading the dough for an additional 8 minutes, scraping down the sides of the bowl as needed.
Turn the dough out of the mixing bowl onto a clean surface (do not add extra flour to the surface). Knead the dough 2 to 3 times, shaping it into a smooth ball. Place the dough in a clean bowl that is lightly greased with vegetable oil. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise until triple its original size, about 3 hours.
While the dough rises, make the cream filling: Combine the milk, eggs, sugar, cornstarch and lemon zest in a large pot and whisk until well combined. Place the pot over medium heat and cook, whisking continuously, for 6 to 10 minutes, until the cream starts to bubble and is very thick. Remove from the heat and add the butter and vanilla extract; whisk until incorporated and smooth. Set the filling aside to cool slightly, uncovered, then cover with plastic wrap directly touching the surface of the cream and refrigerate until cold, 2 to 3 hours. (Filling can be made 2 days in advance and kept refrigerated.)
Just before the dough has finished rising, cut 12 (6-inch) squares out of parchment paper and place six each on two sheet pans or trays. Gather a rolling pin and a 3-1/2-inch round cookie cutter (or use a drinking glass or jar). Turn the risen dough out of the bowl onto a clean work surface. (Do not add extra flour to the surface.) Roll the dough out until it’s 1/2-inch thick. Using the cookie cutter, cut out 12 dough rounds and gently place each on a square of parchment. You will need to re-roll the dough once or twice to use up all of the dough. Cover both sheet pans with plastic wrap and let rise for 1-1/2 hours.
Make the doughnuts: Line a baking sheet with paper towels; set aside. Fill a pot with 1-1/2 to 2 inches of oil. Heat over medium until a deep-fry thermometer registers 350 degrees. Using the parchment square to help, carefully lower a dough round into the pan and quickly remove the parchment paper. Fry two dough rounds at a time (so as not to overcrowd the pan), for 2 minutes per side, until golden brown, maintaining the oil at 350 degrees between batches. Remove from the oil and let cool on the prepared baking sheet. While still warm, roll the doughnuts in granulated sugar and set aside to cool completely, about 45 minutes.
Fill the doughnuts: When the doughnuts are cool, insert a small knife into the side of each doughnut and move the knife back and forth inside the doughnut to make a pocket. Attach a round tip to a pastry bag (see Tip) and fill with the cream filling. Pipe filling into the hole in each doughnut, until the doughnut is slightly inflated and cream begins to overflow from the hole. Serve immediately. (The bomboloni are best when eaten fresh, but once filled, they can be refrigerated in an airtight container for up to 2 days. Any leftover cream filling can be served topped with berries or ice cream or spread on toasted brioche as a bonus treat.)
Tip
A resealable plastic bag with one corner cut off can be used instead of a pastry bag for filling the bomboloni.
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2 to 2-1/2 hours (or HIGH for 1-1/2 to 1-3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
CHOCOLATE GLAZED ESPRESSO CHEESECAKE
This yumminess is from purewow, and begins, "Everyone needs a little pick-me-up. Sometimes it’s a latte. Sometimes it’s chocolate. But what about a recipe with a little bit of both? That’s the thinking behind our espresso cheesecake. We bake it New York-style—extra tall and rich—and make it even more impressive by coating it in shiny chocolate glaze."
Prep Time: 2 hours 30 minutes; Cook Time: 2 hours 30 minutes; Total Time: 5 hours; Serves: One 10-inch cake (10 servings)
To view this online, go to https://www.purewow.com/recipes/chocolate-glazed-espresso-cheesecake.
Ingredients
Crust
2-1/2 cups chocolate cookie crumbs
2 tablespoons sugar
4 tablespoons butter, melted
Cheesecake
1/4 cup heavy cream
2-1/2 tablespoons instant espresso powder
3 pounds cream cheese
1 cup sour cream
1-3/4 cups sugar
5 eggs
1 tablespoon pure vanilla extract
Pinch of salt
Glaze
1/3 cup heavy cream
2 tablespoons corn syrup
1/2 cup chopped milk chocolate
Directions
Preheat the oven to 325°F. Lightly grease the base of a 10-inch springform pan with nonstick spray.
Make the Crust: In a large bowl, mix the chocolate cookie crumbs with the sugar and melted butter to combine. Press the mixture evenly into the base of the prepared springform pan. Bake until set, 10 to 15 minutes. Cool.
Make the Cheesecake: In a small pot, bring the cream to a simmer over medium heat. Add the espresso powder and stir to combine. Cool to room temperature.
In the bowl of a food processor, pulse the cream cheese, sour cream, cooled heavy cream with espresso powder and sugar until well combined. Scrape well after mixing. Add the eggs one at a time, pulsing and scraping well after each addition. Add the vanilla and salt, and pulse to combine.
Pour the batter over the cooled crust and transfer to the oven. Once the cheesecake is in the oven, reduce the temperature to 300°F. Bake until the cheesecake is set but still slightly jiggly in the center, about 1 to 1-1/2 hours.
Turn off the oven and leave the cheesecake inside for 1 hour. Remove the cheesecake from the oven and refrigerate until fully cooled, about 2 hours. Run a knife around the edge of the cooled cheesecake, then release it from the springform pan.
Make the Glaze: In a small pot, heat the cream and corn syrup over medium heat. Place the milk chocolate into a small heat-safe bowl. When the cream comes to a boil, pour it over the chocolate. Let it sit for 15 seconds, untouched. Mix the ganache to combine, and pour immediately over the cheesecake. Let set before slicing and serving.
Note: This recipe is for an ultra-tall New York-style cheesecake. You can halve the amounts for the cheesecake custard and glaze (keep the crust amount the same) for a more moderately sized cheesecake. Reduce the baking time to 45 minutes to 1 hour.
CREAMY LEMONADE PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 (5 oz) can evaporated milk
1 (3.4 oz) pkg. instant lemon pudding mix
2 (8 oz) pkg. cream cheese softened
3/4 C. lemonade concentrate
1 graham cracker crust
Directions
In mixing bowl combine milk & pudding mix; beat on low speed for 2 minutes. In another mixing bowl, beat cream cheese until light & fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover & refrigerate for at least 4 hours.
MICROWAVE STICKY TOFFEE PUDDING
This yumminess is from Ali Slagle in The New York Times cooking enewsletter. For this, Ali wrote, "You’re just 10 minutes away from a bowl of soft, date-flecked cake draped in a brown sugary sauce. This speedy take on sticky toffee pudding is made for one or two people and doesn’t require turning on the oven — just the microwave. Topping your warm cake with cold ice cream, whipped cream or sour cream is a welcome contrast and helps temper the sweetness. A few toasted pecans on top would add a nice crunch."
Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield: 1 to 2 servings
This was featured in "4 Recipes for When You Need a Sweet Treat — Fast", and can be viewed online at https://cooking.nytimes.com/recipes/1026585-microwave-sticky-toffee-pudding. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 tablespoons unsalted butter
3 tablespoons dark brown sugar
3 tablespoons heavy cream
Salt
2 Medjool dates, pitted and chopped
1/4 teaspoon baking soda
1/4 cup all-purpose flour
1/8 teaspoon ground cinnamon
Sour cream, vanilla ice cream or whipped cream, for serving
Preparation
In a small bowl or mug, melt 1 tablespoon butter in the microwave, about 30 seconds. Add 2 tablespoons brown sugar, 1 tablespoon heavy cream and a pinch of salt. Microwave in 30-second bursts, stirring between each, until the sugar is melted and the mixture comes together into a sauce, 30 seconds to 1 minute. Set aside; the sauce will thicken as it sits.
In a microwave-safe bowl or ramekin that holds at least 12 fluid ounces/1-1/2 cups, combine the dates, remaining 1 tablespoon butter, remaining 2 tablespoons cream and the baking soda. Microwave until the butter has melted, 30 seconds to 1 minute. Mash the dates with a fork until broken down.
Add the flour, remaining tablespoon brown sugar, cinnamon and pinch of salt and stir just until combined. Spread into an even layer. Microwave until the top is just set, 45 seconds to 1 minute. Dollop with sour cream, vanilla ice cream or whipped cream and drizzle with the caramel sauce. Eat warm.
WACKY CAKE
This is from Mary Knipe at allrecipes, and begins, "Wacky cake is made without milk or eggs and is a moist, dark, and delicious chocolate cake. A brainchild of the Depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients. Frost with your favorite icing."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Servings: 10; Yield: 1 (8X8-inch) cake
To view this online, click here.
Ingredients
1-1/2 cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract
1 cup water
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Sift flour, sugar, cocoa powder, baking soda, and salt together in an 8x8-inch ungreased cake pan. Make 3 depressions in flour mixture; pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, then stir with a fork until well blended.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
BOMBOLONI (CREAM-FILLED DOUGHNUTS
This is from Dan Pelosi at The New York Times cooking enewsletter. For this yummy recipe, Dan wrote, "Bomboloni are filled Italian doughnuts, often enjoyed with morning coffee or as a snack in the afternoon. They are referred to as “bombe,” or “bombs,” in some parts of Italy, possibly because the filling often explodes from the inside when you take a bite. These bomboloni are not hard to make, but they do require an extra-long rise time, which results in a soft, pillowy dough. Once fried, these citrus-infused doughnuts are rolled in sugar and filled with a simple pastry cream, though fruit jam or chocolate-hazelnut spread are also common fillings. In fact, bomboloni are known for having a bit of their filling visible on their outside so that there’s no secret as to what’s inside."
Prep Time: 15 minutes; Cook Time: 1-1/4 hours, plus 4-1/2 hours rising; Total Time: 6 hours; Yield: 12 doughnuts
To view this online, go to https://cooking.nytimes.com/recipes/1026631-bomboloni-cream-filled-doughnuts. While you're at it, sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
For the Doughnuts
1/2 cup warm whole milk (100 to 110 degrees)
2-1/4 teaspoons active dry yeast (1 packet)
1/2 cup plus 1/4 teaspoon granulated sugar
4 cups all-purpose flour
1/4 teaspoon kosher salt (such as Diamond Crystal)
3 large eggs, at room temperature, lightly beaten
1 teaspoon vanilla extract
Zest of 1 orange or lemon
6 tablespoons unsalted butter, cut into 6 pieces and softened
Vegetable oil, for greasing the bowl and for frying
Granulated or powdered sugar, for rolling
For the Cream Filling
2 cups whole milk
3 large eggs
1/2 cup granulated sugar
2 tablespoons cornstarch
Zest of 1 lemon
4 tablespoons unsalted butter, cut into 4 pieces
1 tablespoon vanilla extract
Preparation
Prepare the dough: Add the milk, yeast and 1/4 teaspoon sugar to a small bowl and stir to combine. Let sit for at least 5 minutes to ensure the yeast becomes foamy and fragrant. (If the yeast does not become foamy and fragrant, it is not active, and you will need to try new yeast.)
Meanwhile, to the bowl of a stand mixer fitted with the whisk attachment, add the flour, remaining 1/2 cup sugar and the salt and combine on low speed, about 1 minute. Switch to the dough hook attachment on your stand mixer, then add the yeast mixture, eggs, vanilla extract and zest to the bowl. With the mixer on low speed, knead until combined, scraping down the sides of the bowl as you go, until the dough comes together in a ball, about 2 minutes. With the mixer running, add one piece of butter at a time, allowing each piece a few moments to incorporate into the dough. After the last piece of butter is incorporated, continue kneading the dough for an additional 8 minutes, scraping down the sides of the bowl as needed.
Turn the dough out of the mixing bowl onto a clean surface (do not add extra flour to the surface). Knead the dough 2 to 3 times, shaping it into a smooth ball. Place the dough in a clean bowl that is lightly greased with vegetable oil. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise until triple its original size, about 3 hours.
While the dough rises, make the cream filling: Combine the milk, eggs, sugar, cornstarch and lemon zest in a large pot and whisk until well combined. Place the pot over medium heat and cook, whisking continuously, for 6 to 10 minutes, until the cream starts to bubble and is very thick. Remove from the heat and add the butter and vanilla extract; whisk until incorporated and smooth. Set the filling aside to cool slightly, uncovered, then cover with plastic wrap directly touching the surface of the cream and refrigerate until cold, 2 to 3 hours. (Filling can be made 2 days in advance and kept refrigerated.)
Just before the dough has finished rising, cut 12 (6-inch) squares out of parchment paper and place six each on two sheet pans or trays. Gather a rolling pin and a 3-1/2-inch round cookie cutter (or use a drinking glass or jar). Turn the risen dough out of the bowl onto a clean work surface. (Do not add extra flour to the surface.) Roll the dough out until it’s 1/2-inch thick. Using the cookie cutter, cut out 12 dough rounds and gently place each on a square of parchment. You will need to re-roll the dough once or twice to use up all of the dough. Cover both sheet pans with plastic wrap and let rise for 1-1/2 hours.
Make the doughnuts: Line a baking sheet with paper towels; set aside. Fill a pot with 1-1/2 to 2 inches of oil. Heat over medium until a deep-fry thermometer registers 350 degrees. Using the parchment square to help, carefully lower a dough round into the pan and quickly remove the parchment paper. Fry two dough rounds at a time (so as not to overcrowd the pan), for 2 minutes per side, until golden brown, maintaining the oil at 350 degrees between batches. Remove from the oil and let cool on the prepared baking sheet. While still warm, roll the doughnuts in granulated sugar and set aside to cool completely, about 45 minutes.
Fill the doughnuts: When the doughnuts are cool, insert a small knife into the side of each doughnut and move the knife back and forth inside the doughnut to make a pocket. Attach a round tip to a pastry bag (see Tip) and fill with the cream filling. Pipe filling into the hole in each doughnut, until the doughnut is slightly inflated and cream begins to overflow from the hole. Serve immediately. (The bomboloni are best when eaten fresh, but once filled, they can be refrigerated in an airtight container for up to 2 days. Any leftover cream filling can be served topped with berries or ice cream or spread on toasted brioche as a bonus treat.)
Tip
A resealable plastic bag with one corner cut off can be used instead of a pastry bag for filling the bomboloni.
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2 to 2-1/2 hours (or HIGH for 1-1/2 to 1-3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
CHOCOLATE GLAZED ESPRESSO CHEESECAKE
This yumminess is from purewow, and begins, "Everyone needs a little pick-me-up. Sometimes it’s a latte. Sometimes it’s chocolate. But what about a recipe with a little bit of both? That’s the thinking behind our espresso cheesecake. We bake it New York-style—extra tall and rich—and make it even more impressive by coating it in shiny chocolate glaze."
Prep Time: 2 hours 30 minutes; Cook Time: 2 hours 30 minutes; Total Time: 5 hours; Serves: One 10-inch cake (10 servings)
To view this online, go to https://www.purewow.com/recipes/chocolate-glazed-espresso-cheesecake.
Ingredients
Crust
2-1/2 cups chocolate cookie crumbs
2 tablespoons sugar
4 tablespoons butter, melted
Cheesecake
1/4 cup heavy cream
2-1/2 tablespoons instant espresso powder
3 pounds cream cheese
1 cup sour cream
1-3/4 cups sugar
5 eggs
1 tablespoon pure vanilla extract
Pinch of salt
Glaze
1/3 cup heavy cream
2 tablespoons corn syrup
1/2 cup chopped milk chocolate
Directions
Preheat the oven to 325°F. Lightly grease the base of a 10-inch springform pan with nonstick spray.
Make the Crust: In a large bowl, mix the chocolate cookie crumbs with the sugar and melted butter to combine. Press the mixture evenly into the base of the prepared springform pan. Bake until set, 10 to 15 minutes. Cool.
Make the Cheesecake: In a small pot, bring the cream to a simmer over medium heat. Add the espresso powder and stir to combine. Cool to room temperature.
In the bowl of a food processor, pulse the cream cheese, sour cream, cooled heavy cream with espresso powder and sugar until well combined. Scrape well after mixing. Add the eggs one at a time, pulsing and scraping well after each addition. Add the vanilla and salt, and pulse to combine.
Pour the batter over the cooled crust and transfer to the oven. Once the cheesecake is in the oven, reduce the temperature to 300°F. Bake until the cheesecake is set but still slightly jiggly in the center, about 1 to 1-1/2 hours.
Turn off the oven and leave the cheesecake inside for 1 hour. Remove the cheesecake from the oven and refrigerate until fully cooled, about 2 hours. Run a knife around the edge of the cooled cheesecake, then release it from the springform pan.
Make the Glaze: In a small pot, heat the cream and corn syrup over medium heat. Place the milk chocolate into a small heat-safe bowl. When the cream comes to a boil, pour it over the chocolate. Let it sit for 15 seconds, untouched. Mix the ganache to combine, and pour immediately over the cheesecake. Let set before slicing and serving.
Note: This recipe is for an ultra-tall New York-style cheesecake. You can halve the amounts for the cheesecake custard and glaze (keep the crust amount the same) for a more moderately sized cheesecake. Reduce the baking time to 45 minutes to 1 hour.
CREAMY LEMONADE PIE
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 (5 oz) can evaporated milk
1 (3.4 oz) pkg. instant lemon pudding mix
2 (8 oz) pkg. cream cheese softened
3/4 C. lemonade concentrate
1 graham cracker crust
Directions
In mixing bowl combine milk & pudding mix; beat on low speed for 2 minutes. In another mixing bowl, beat cream cheese until light & fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover & refrigerate for at least 4 hours.
MICROWAVE STICKY TOFFEE PUDDING
This yumminess is from Ali Slagle in The New York Times cooking enewsletter. For this, Ali wrote, "You’re just 10 minutes away from a bowl of soft, date-flecked cake draped in a brown sugary sauce. This speedy take on sticky toffee pudding is made for one or two people and doesn’t require turning on the oven — just the microwave. Topping your warm cake with cold ice cream, whipped cream or sour cream is a welcome contrast and helps temper the sweetness. A few toasted pecans on top would add a nice crunch."
Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield: 1 to 2 servings
This was featured in "4 Recipes for When You Need a Sweet Treat — Fast", and can be viewed online at https://cooking.nytimes.com/recipes/1026585-microwave-sticky-toffee-pudding. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 tablespoons unsalted butter
3 tablespoons dark brown sugar
3 tablespoons heavy cream
Salt
2 Medjool dates, pitted and chopped
1/4 teaspoon baking soda
1/4 cup all-purpose flour
1/8 teaspoon ground cinnamon
Sour cream, vanilla ice cream or whipped cream, for serving
Preparation
In a small bowl or mug, melt 1 tablespoon butter in the microwave, about 30 seconds. Add 2 tablespoons brown sugar, 1 tablespoon heavy cream and a pinch of salt. Microwave in 30-second bursts, stirring between each, until the sugar is melted and the mixture comes together into a sauce, 30 seconds to 1 minute. Set aside; the sauce will thicken as it sits.
In a microwave-safe bowl or ramekin that holds at least 12 fluid ounces/1-1/2 cups, combine the dates, remaining 1 tablespoon butter, remaining 2 tablespoons cream and the baking soda. Microwave until the butter has melted, 30 seconds to 1 minute. Mash the dates with a fork until broken down.
Add the flour, remaining tablespoon brown sugar, cinnamon and pinch of salt and stir just until combined. Spread into an even layer. Microwave until the top is just set, 45 seconds to 1 minute. Dollop with sour cream, vanilla ice cream or whipped cream and drizzle with the caramel sauce. Eat warm.
WACKY CAKE
This is from Mary Knipe at allrecipes, and begins, "Wacky cake is made without milk or eggs and is a moist, dark, and delicious chocolate cake. A brainchild of the Depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients. Frost with your favorite icing."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Servings: 10; Yield: 1 (8X8-inch) cake
To view this online, click here.
Ingredients
1-1/2 cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract
1 cup water
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Sift flour, sugar, cocoa powder, baking soda, and salt together in an 8x8-inch ungreased cake pan. Make 3 depressions in flour mixture; pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, then stir with a fork until well blended.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Comments
Post a Comment