Just Desserts, Friday
Okay, it's finally Friday. What could be better? Well, how about Friday desserts? Here are six yummy desserts to help you through the weekend, including Butterscotch Banana Cream Pie and Ginger Pumpkin Pie. Enjoy!
DR. PEPPER BROWNIES
This yumminess is from Southern Living, and begins, "Rich, chocolaty Dr Pepper brownies are impossible to resist."
Prep Time: 10 minutes; Bake Time: 40 minutes; Cool Time: 5 minutes; Total Time: 55 minutes
To view this online, go to https://www.southernliving.com/recipes/dr-pepper-brownies.
Ingredients
1/2 cup unsalted butter
1 cup semi-sweet chocolate chips
1 cup light brown sugar
3 large eggs
1/4 cup Dr Pepper
1 tsp. vanilla extract
1 cup all-purpose flour
1 tsp. instant coffee
1/3 cup cocoa powder
1/2 tsp. kosher salt
Directions
Preheat oven to 350°F.
Add butter and chocolate chips to a microwave-safe mixing bowl and cook for 30 seconds, stir and microwave for another 30 seconds. Repeat if necessary.
Add brown sugar and eggs and mix until combined. Stir in Dr Pepper. Add flour, cocoa powder, instant coffee, vanilla extract and salt. Stir until combined.
Pour into a greased 9-inch square baking pan.
Bake for 35 to 45 minutes, let stand for 5 minutes in the pan and then transfer to a cooling rack.
Frequently Asked Questions
Do Dr Pepper brownies taste like Dr Pepper?
While the Dr Pepper adds a hint of extra sweetness and spice, along with additional moisture to these brownies, the taste is not noticeable.
Can I use Diet Dr Pepper for these brownies?
While you can use a diet version for this recipe, it may affect the texture and flavor of the brownies.
How can you tell when brownies are ready?
When the brownies are ready, the edges should be set, and a wooden pick inserted in the center should come out with moist fudgy bits (not wet batter).
OLD-FASHIONED COCONUT CAKE
This is from Lisa Donovan in The New York Times cooking newsletter. For this yumminess, Lisa wrote, "The variations of coconut cake in the South are nearly endless and depend a lot on where you live. Pecans make an appearance on occasion. The frostings range from cream cheese to buttercream. Yellow cake layered tightly with custard and topped with meringue is not uncommon either. This version, though, is simple and traditional, and about as delicate and old-fashioned as they come. It is pared down to a soft white cake and a delightful Swiss buttercream that centers the coconut. It’s a perfectly elegant way to celebrate spring and all of the holidays that come with it."
Prep Time: 20 minutes; Cook Time: 2 hours; Total Time: 2 hours 20 minutes; Yield: 10 to 12 servings
This yumminess was featured in "A Cake With Nothing to Hide," and can be viewed online at https://cooking.nytimes.com/recipes/1026742-old-fashioned-coconut-cake. While you're at it, if you haven't signed up for The New York Times cooking newsletter yet, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Cake
Softened butter, coconut oil or baking spray, for the pans
3-3/4 cups cake flour, plus more for the pans
1 tablespoon baking powder
1-1/2 teaspoons coarse kosher salt (such as Morton)
3/4 teaspoon baking soda
1-1/2 cups unsweetened coconut milk, at room temperature
1 cup buttermilk, at room temperature
1 tablespoon vanilla extract
2 teaspoons coconut extract
5 large egg whites, at room temperature
1 cup plus 2 tablespoons unsalted butter, at room temperature
2 cups granulated sugar
1-1/2 cups sweetened shredded coconut (preferably Baker’s Angel Flake)
For the Swiss Buttercream Frosting
6 large egg whites, at room temperature
1-1/2 cups granulated sugar
2 cups unsalted butter, cut into small cubes and softened to room temperature
3/4 cup powdered sugar, sifted
1 vanilla bean, scraped, or 2 teaspoons vanilla paste
1 tablespoon brandy or rum (optional)
2 teaspoons coconut extract
Large pinch salt
3 to 4 cups sweetened shredded coconut (preferably Baker’s Angel Flake), as desired
Preparation
Heat the oven to 350 degrees. Prepare the cake: Lightly coat the bottom and sides of 3 (9-inch) cake pans with butter and dust with flour. Line the bottoms with rounds of parchment paper then butter and flour the parchment.
In a large bowl, whisk together flour, baking powder, salt and baking soda. In a large measuring cup with a spout, whisk together coconut milk, buttermilk, vanilla extract and coconut extract. Set aside.
In the bowl of a stand mixer with the whisk attachment (or with a hand mixer, or whisking by hand), beat egg whites until they form firm peaks, 1 to 2 minutes. If using a stand mixer, scoop the egg whites into a different bowl and reuse the mixing bowl for the next step; there’s no need to clean it. Set beaten whites aside.
In the stand mixer bowl, with the paddle attachment (or in a separate bowl with a hand mixer), cream butter and granulated sugar together over medium-high speed for several minutes, until extremely fluffy, scraping the bowl often.
With the mixer on medium-high, alternate adding one third of the dry and half of the wet ingredients, beginning and ending with the dry, scraping well before and after each addition. Add the shredded coconut and beat on medium-high for about 30 seconds, until well combined.
Remove bowl from the stand mixer, if using, and scrape the paddle well. (If the bowl seems very full, transfer the batter to a larger bowl to allow space for adding the egg whites.) Add a third of the beaten egg whites and, using a flexible spatula, fold into the batter by gently scooping up some of the mixture from the bottom and folding it over the whites on the top, rotating the bowl and repeating two more times until no streaks are visible and the egg whites are just incorporated.
Evenly distribute the batter among the prepared pans and place in the oven on the middle rack. (All three are likely to fit on one rack, but if they don’t you will need to rotate the positions of the pans halfway through baking.) Bake for 21 to 24 minutes, until the tops are slightly browned. Let cakes cool in the pans on wire racks for at least 30 minutes before turning out of the pans to cool completely. (Cooled cake layers can be wrapped and refrigerated for up to 2 days, or frozen for up to 1 month. To assemble a cake using frozen layers, thaw them overnight at room temperature, still wrapped.)
Prepare the frosting: In a clean, dry bowl of a stand mixer or metal mixing bowl (any fat or water can destabilize your egg whites), combine the egg whites and sugar and place over a saucepan of boiling water, making sure the bottom of the bowl does not touch the water. Whisk over the double boiler until your sugar has dissolved fully, about 3 minutes. (When you pinch a little between your fingers, it should not feel gritty.) Remove from the heat and beat the egg whites and sugar together rapidly with a whisk or with a stand mixer over high speed until the whites form shiny, stiff peaks, 3 to 4 minutes.
With the mixer on medium-high speed, add the room temperature butter gradually, a few pieces at a time, and beat just until fully incorporated and fluffy. (Do not overbeat or the mixture might break; see Tip.) Feel free to start and stop the mixer frequently to help control incorporation. Add the powdered sugar and quickly whisk to combine. Add the vanilla, brandy (if using), coconut extract and salt, and mix until just combined. If desired, gently fold in about 1 cup shredded coconut to the frosting, reserving the rest to decorate the exterior.
To assemble: Using a long serrated knife, trim the domed top off each cake layer to create a level surface. Place one cake layer on a serving platter, cut side up. Top with about 1-1/2 cups of frosting; spread evenly. If frosting is soft, chill in the refrigerator for a few minutes before adding the next layer. Repeat with the second layer, cut side up, then top with the final layer, cut side down. Using a large offset spatula, spread a crumb coat (a thin layer of frosting) evenly on the top and sides of the cake. Chill to set the frosting, about 20 minutes.
If desired, spread some of the shredded coconut evenly on a sheet pan and lightly toast in a 350-degree oven for a few minutes, stirring frequently so it does not burn. Let cool completely, then toss with the remaining shredded coconut.
Cover the chilled cake evenly with the remaining frosting, then immediately add the shredded coconut as desired, pressing lightly to adhere. The frosted cake will keep, loosely covered, at room temperature for up to 2 days; refrigerate leftovers for up to 1 week.
Tip
If your frosting breaks and separates, don’t panic! You can simply speed up your mixer slightly until the frosting smooths out. The resulting frosting will be slightly deflated, with less volume, but will still taste just as good. To make up for some lost volume, you could add another 1/2 cup softened butter and 1/3 cup sifted powdered sugar to increase your yield and adjust the flavorings accordingly.
CHOCOLATE TOFU ICE CREAM
This comes from the August 2000 issue of Vegetarian Times, and begins, “You’d never guess that this rich, dense, fudgy ice cream contains considerably less fat than the classic version.” Makes 5 cups.
To view this online, click here.
Ingredients
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
Directions
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
nutritional information Per 1/2-cup serving: Calories: 126; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 25 g; Sodium: 25 mg; Fiber: 1 g; Vegan
GINGER PUMPKIN PIE
Kathy Kingsley also wrote for The Spruce Eats. She wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
As with the last recipe, the old link for this no longer works, but I wanted to give credit to who came up with it.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Directions
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn he edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
BUTTERSCOTCH BANANA CREAM PIE
This recipe is from Vaughn Vreeland in The New York Times cooking enewsletter. For this recipe, Vaughn wrote, "This is grown-up banana pudding in pie form. One bite, and you may never want banana pudding any other way. Salted butterscotch pudding pairs with ripe, sweet bananas for a balanced (and slightly boozy, if using rum) filling. A crunchy pistachio and vanilla wafer crust nestles the thick custard, while a not-too-sweet crème fraîche topping lightens the whole thing. Be sure to slice and serve this pie directly from the refrigerator — if it doesn’t stay cold, it may be messy. (Watch me make my Thanksgiving pies on YouTube.)
Prep Time: 20 minutes; Cook Time: 1 hour 15 minutes, plus 5 hours'cooling and chilling; Total Time: 1 hour 35 minutes, plus 5 hours'cooling and chilling; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026222-butterscotch-banana-cream-pie. 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
For the Crust
1-1/2 cups vanilla wafer crumbs (from about 50 wafers)
1/4 cup granulated sugar
6 tablespoons melted butter
1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine salt
1/4 cup shelled unsalted pistachios, very finely chopped
For the Banana Pudding
4 large egg yolks
3 tablespoons cornstarch
3/4 packed cup dark brown sugar
1 cup heavy cream
1 cup whole milk
2 tablespoons unsalted butter, at room temperature
1 tablespoon dark rum or vanilla extract
1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine salt, or more to taste
3 to 4 ripe medium bananas, cut into 1/4-inch-thick slices
For the Whipped Cream
1/4 cup crème fraîche or sour cream
1 cup cold heavy cream
2 tablespoons powdered sugar
2 teaspoons rum or vanilla extract
1/4 cup shelled unsalted pistachios, finely chopped, for garnishing
Preparation
Make the crust: In a medium bowl, mix together the wafer crumbs, granulated sugar, butter, salt and pistachios. Pour the crust mixture into a 9-inch pie plate and use the bottom of a lowball glass or measuring cup to press evenly along the bottom and sides. Freeze for 10 minutes. Meanwhile, heat oven to 350 degrees.
Bake the crust for 15 minutes, until it begins to turn a slightly deeper golden brown. Cool completely.
Make the pudding: In a small bowl, whisk together the egg yolks and cornstarch until thickened. Set aside close to the stove. In a heavy saucepan, heat the brown sugar and 2 tablespoons of water over medium until the sugar dissolves, stirring occasionally. Bring to a boil and continue to cook for 4 to 6 minutes, until the bubbling slows. (It should reach about 240 degrees on an instant-read thermometer; be careful not to burn it). Turn off the heat, and add the cream and milk carefully as they will bubble vigorously at first. Whisk thoroughly. You may have some bits of undissolved sugar, but they will continue to melt.
Return to medium heat and cook the cream mixture until it begins to simmer, an additional 3 to 5 minutes. Carefully and slowly pour about 1/4 cup of the hot cream into the yolk mixture, whisking constantly. Pour the yolk mixture into the saucepan while whisking, then continue to cook, whisking continuously, until large bubbles form on the surface. Remove from the heat, then whisk in the butter, rum and salt. Taste the pudding and stir in more salt if you’d like.
Layer half of the banana slices over the bottom of the cooled crust. Pour the warm pudding over the bananas and smooth out the top. Place the remaining bananas on top, cover loosely with plastic wrap so a skin doesn’t form and let cool at room temperature for about 30 minutes. Chill the pie completely, for at least 4 hours or overnight.
Make the whipped cream: Use a hand mixer and a large bowl or a stand mixer fitted with a whisk attachment to beat the crème fraîche and heavy cream on high speed until medium-stiff peaks form, 2 to 3 minutes. Add the powdered sugar and rum and beat until just incorporated. Dollop the whipped cream on top of the chilled pie, top with chopped pistachios and slice and serve immediately. The pie will keep, refrigerated, for up to 4 days.
OPAL'S CHERRY DELIGHT
This is from NancyJo922 at AllRecipes, and begins, "Cherry refrigerated cheesecake. Delicious and simple. Very quick, simple to make with no special ingredients!"
Prep Time: 15 minutes; Additional Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 9; Yield: 1 9X9-inch pan
To view this online, go to https://www.allrecipes.com/recipe/231310/opals-cherry-delight/.
Ingredients
20 graham crackers, finely crushed
1/2 cup confectioners' sugar
1/4 cup butter, melted
1 (8 ounce) package cream cheese, at room temperature
1 (8 ounce) container whipped topping (such as Cool Whip®)
1 cup confectioners' sugar
1 (12 ounce) can cherry pie filling
Directions
Mix graham cracker crumbs, 1/2 cup confectioners' sugar, and butter together in a bowl; press into a 9x9-inch pan.
Whisk cream cheese, whipped topping, and 1 cup confectioners' sugar together in a bowl until smooth; spread over graham cracker crust. Pour cherry pie filling over cream cheese mixture layer. Refrigerate until firm, at least 1 hour.
DR. PEPPER BROWNIES
This yumminess is from Southern Living, and begins, "Rich, chocolaty Dr Pepper brownies are impossible to resist."
Prep Time: 10 minutes; Bake Time: 40 minutes; Cool Time: 5 minutes; Total Time: 55 minutes
To view this online, go to https://www.southernliving.com/recipes/dr-pepper-brownies.
Ingredients
1/2 cup unsalted butter
1 cup semi-sweet chocolate chips
1 cup light brown sugar
3 large eggs
1/4 cup Dr Pepper
1 tsp. vanilla extract
1 cup all-purpose flour
1 tsp. instant coffee
1/3 cup cocoa powder
1/2 tsp. kosher salt
Directions
Preheat oven to 350°F.
Add butter and chocolate chips to a microwave-safe mixing bowl and cook for 30 seconds, stir and microwave for another 30 seconds. Repeat if necessary.
Add brown sugar and eggs and mix until combined. Stir in Dr Pepper. Add flour, cocoa powder, instant coffee, vanilla extract and salt. Stir until combined.
Pour into a greased 9-inch square baking pan.
Bake for 35 to 45 minutes, let stand for 5 minutes in the pan and then transfer to a cooling rack.
Frequently Asked Questions
Do Dr Pepper brownies taste like Dr Pepper?
While the Dr Pepper adds a hint of extra sweetness and spice, along with additional moisture to these brownies, the taste is not noticeable.
Can I use Diet Dr Pepper for these brownies?
While you can use a diet version for this recipe, it may affect the texture and flavor of the brownies.
How can you tell when brownies are ready?
When the brownies are ready, the edges should be set, and a wooden pick inserted in the center should come out with moist fudgy bits (not wet batter).
OLD-FASHIONED COCONUT CAKE
This is from Lisa Donovan in The New York Times cooking newsletter. For this yumminess, Lisa wrote, "The variations of coconut cake in the South are nearly endless and depend a lot on where you live. Pecans make an appearance on occasion. The frostings range from cream cheese to buttercream. Yellow cake layered tightly with custard and topped with meringue is not uncommon either. This version, though, is simple and traditional, and about as delicate and old-fashioned as they come. It is pared down to a soft white cake and a delightful Swiss buttercream that centers the coconut. It’s a perfectly elegant way to celebrate spring and all of the holidays that come with it."
Prep Time: 20 minutes; Cook Time: 2 hours; Total Time: 2 hours 20 minutes; Yield: 10 to 12 servings
This yumminess was featured in "A Cake With Nothing to Hide," and can be viewed online at https://cooking.nytimes.com/recipes/1026742-old-fashioned-coconut-cake. While you're at it, if you haven't signed up for The New York Times cooking newsletter yet, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Cake
Softened butter, coconut oil or baking spray, for the pans
3-3/4 cups cake flour, plus more for the pans
1 tablespoon baking powder
1-1/2 teaspoons coarse kosher salt (such as Morton)
3/4 teaspoon baking soda
1-1/2 cups unsweetened coconut milk, at room temperature
1 cup buttermilk, at room temperature
1 tablespoon vanilla extract
2 teaspoons coconut extract
5 large egg whites, at room temperature
1 cup plus 2 tablespoons unsalted butter, at room temperature
2 cups granulated sugar
1-1/2 cups sweetened shredded coconut (preferably Baker’s Angel Flake)
For the Swiss Buttercream Frosting
6 large egg whites, at room temperature
1-1/2 cups granulated sugar
2 cups unsalted butter, cut into small cubes and softened to room temperature
3/4 cup powdered sugar, sifted
1 vanilla bean, scraped, or 2 teaspoons vanilla paste
1 tablespoon brandy or rum (optional)
2 teaspoons coconut extract
Large pinch salt
3 to 4 cups sweetened shredded coconut (preferably Baker’s Angel Flake), as desired
Preparation
Heat the oven to 350 degrees. Prepare the cake: Lightly coat the bottom and sides of 3 (9-inch) cake pans with butter and dust with flour. Line the bottoms with rounds of parchment paper then butter and flour the parchment.
In a large bowl, whisk together flour, baking powder, salt and baking soda. In a large measuring cup with a spout, whisk together coconut milk, buttermilk, vanilla extract and coconut extract. Set aside.
In the bowl of a stand mixer with the whisk attachment (or with a hand mixer, or whisking by hand), beat egg whites until they form firm peaks, 1 to 2 minutes. If using a stand mixer, scoop the egg whites into a different bowl and reuse the mixing bowl for the next step; there’s no need to clean it. Set beaten whites aside.
In the stand mixer bowl, with the paddle attachment (or in a separate bowl with a hand mixer), cream butter and granulated sugar together over medium-high speed for several minutes, until extremely fluffy, scraping the bowl often.
With the mixer on medium-high, alternate adding one third of the dry and half of the wet ingredients, beginning and ending with the dry, scraping well before and after each addition. Add the shredded coconut and beat on medium-high for about 30 seconds, until well combined.
Remove bowl from the stand mixer, if using, and scrape the paddle well. (If the bowl seems very full, transfer the batter to a larger bowl to allow space for adding the egg whites.) Add a third of the beaten egg whites and, using a flexible spatula, fold into the batter by gently scooping up some of the mixture from the bottom and folding it over the whites on the top, rotating the bowl and repeating two more times until no streaks are visible and the egg whites are just incorporated.
Evenly distribute the batter among the prepared pans and place in the oven on the middle rack. (All three are likely to fit on one rack, but if they don’t you will need to rotate the positions of the pans halfway through baking.) Bake for 21 to 24 minutes, until the tops are slightly browned. Let cakes cool in the pans on wire racks for at least 30 minutes before turning out of the pans to cool completely. (Cooled cake layers can be wrapped and refrigerated for up to 2 days, or frozen for up to 1 month. To assemble a cake using frozen layers, thaw them overnight at room temperature, still wrapped.)
Prepare the frosting: In a clean, dry bowl of a stand mixer or metal mixing bowl (any fat or water can destabilize your egg whites), combine the egg whites and sugar and place over a saucepan of boiling water, making sure the bottom of the bowl does not touch the water. Whisk over the double boiler until your sugar has dissolved fully, about 3 minutes. (When you pinch a little between your fingers, it should not feel gritty.) Remove from the heat and beat the egg whites and sugar together rapidly with a whisk or with a stand mixer over high speed until the whites form shiny, stiff peaks, 3 to 4 minutes.
With the mixer on medium-high speed, add the room temperature butter gradually, a few pieces at a time, and beat just until fully incorporated and fluffy. (Do not overbeat or the mixture might break; see Tip.) Feel free to start and stop the mixer frequently to help control incorporation. Add the powdered sugar and quickly whisk to combine. Add the vanilla, brandy (if using), coconut extract and salt, and mix until just combined. If desired, gently fold in about 1 cup shredded coconut to the frosting, reserving the rest to decorate the exterior.
To assemble: Using a long serrated knife, trim the domed top off each cake layer to create a level surface. Place one cake layer on a serving platter, cut side up. Top with about 1-1/2 cups of frosting; spread evenly. If frosting is soft, chill in the refrigerator for a few minutes before adding the next layer. Repeat with the second layer, cut side up, then top with the final layer, cut side down. Using a large offset spatula, spread a crumb coat (a thin layer of frosting) evenly on the top and sides of the cake. Chill to set the frosting, about 20 minutes.
If desired, spread some of the shredded coconut evenly on a sheet pan and lightly toast in a 350-degree oven for a few minutes, stirring frequently so it does not burn. Let cool completely, then toss with the remaining shredded coconut.
Cover the chilled cake evenly with the remaining frosting, then immediately add the shredded coconut as desired, pressing lightly to adhere. The frosted cake will keep, loosely covered, at room temperature for up to 2 days; refrigerate leftovers for up to 1 week.
Tip
If your frosting breaks and separates, don’t panic! You can simply speed up your mixer slightly until the frosting smooths out. The resulting frosting will be slightly deflated, with less volume, but will still taste just as good. To make up for some lost volume, you could add another 1/2 cup softened butter and 1/3 cup sifted powdered sugar to increase your yield and adjust the flavorings accordingly.
CHOCOLATE TOFU ICE CREAM
This comes from the August 2000 issue of Vegetarian Times, and begins, “You’d never guess that this rich, dense, fudgy ice cream contains considerably less fat than the classic version.” Makes 5 cups.
To view this online, click here.
Ingredients
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
Directions
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
nutritional information Per 1/2-cup serving: Calories: 126; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 25 g; Sodium: 25 mg; Fiber: 1 g; Vegan
GINGER PUMPKIN PIE
Kathy Kingsley also wrote for The Spruce Eats. She wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
As with the last recipe, the old link for this no longer works, but I wanted to give credit to who came up with it.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Directions
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn he edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
BUTTERSCOTCH BANANA CREAM PIE
This recipe is from Vaughn Vreeland in The New York Times cooking enewsletter. For this recipe, Vaughn wrote, "This is grown-up banana pudding in pie form. One bite, and you may never want banana pudding any other way. Salted butterscotch pudding pairs with ripe, sweet bananas for a balanced (and slightly boozy, if using rum) filling. A crunchy pistachio and vanilla wafer crust nestles the thick custard, while a not-too-sweet crème fraîche topping lightens the whole thing. Be sure to slice and serve this pie directly from the refrigerator — if it doesn’t stay cold, it may be messy. (Watch me make my Thanksgiving pies on YouTube.)
Prep Time: 20 minutes; Cook Time: 1 hour 15 minutes, plus 5 hours'cooling and chilling; Total Time: 1 hour 35 minutes, plus 5 hours'cooling and chilling; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026222-butterscotch-banana-cream-pie. 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
For the Crust
1-1/2 cups vanilla wafer crumbs (from about 50 wafers)
1/4 cup granulated sugar
6 tablespoons melted butter
1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine salt
1/4 cup shelled unsalted pistachios, very finely chopped
For the Banana Pudding
4 large egg yolks
3 tablespoons cornstarch
3/4 packed cup dark brown sugar
1 cup heavy cream
1 cup whole milk
2 tablespoons unsalted butter, at room temperature
1 tablespoon dark rum or vanilla extract
1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon fine salt, or more to taste
3 to 4 ripe medium bananas, cut into 1/4-inch-thick slices
For the Whipped Cream
1/4 cup crème fraîche or sour cream
1 cup cold heavy cream
2 tablespoons powdered sugar
2 teaspoons rum or vanilla extract
1/4 cup shelled unsalted pistachios, finely chopped, for garnishing
Preparation
Make the crust: In a medium bowl, mix together the wafer crumbs, granulated sugar, butter, salt and pistachios. Pour the crust mixture into a 9-inch pie plate and use the bottom of a lowball glass or measuring cup to press evenly along the bottom and sides. Freeze for 10 minutes. Meanwhile, heat oven to 350 degrees.
Bake the crust for 15 minutes, until it begins to turn a slightly deeper golden brown. Cool completely.
Make the pudding: In a small bowl, whisk together the egg yolks and cornstarch until thickened. Set aside close to the stove. In a heavy saucepan, heat the brown sugar and 2 tablespoons of water over medium until the sugar dissolves, stirring occasionally. Bring to a boil and continue to cook for 4 to 6 minutes, until the bubbling slows. (It should reach about 240 degrees on an instant-read thermometer; be careful not to burn it). Turn off the heat, and add the cream and milk carefully as they will bubble vigorously at first. Whisk thoroughly. You may have some bits of undissolved sugar, but they will continue to melt.
Return to medium heat and cook the cream mixture until it begins to simmer, an additional 3 to 5 minutes. Carefully and slowly pour about 1/4 cup of the hot cream into the yolk mixture, whisking constantly. Pour the yolk mixture into the saucepan while whisking, then continue to cook, whisking continuously, until large bubbles form on the surface. Remove from the heat, then whisk in the butter, rum and salt. Taste the pudding and stir in more salt if you’d like.
Layer half of the banana slices over the bottom of the cooled crust. Pour the warm pudding over the bananas and smooth out the top. Place the remaining bananas on top, cover loosely with plastic wrap so a skin doesn’t form and let cool at room temperature for about 30 minutes. Chill the pie completely, for at least 4 hours or overnight.
Make the whipped cream: Use a hand mixer and a large bowl or a stand mixer fitted with a whisk attachment to beat the crème fraîche and heavy cream on high speed until medium-stiff peaks form, 2 to 3 minutes. Add the powdered sugar and rum and beat until just incorporated. Dollop the whipped cream on top of the chilled pie, top with chopped pistachios and slice and serve immediately. The pie will keep, refrigerated, for up to 4 days.
OPAL'S CHERRY DELIGHT
This is from NancyJo922 at AllRecipes, and begins, "Cherry refrigerated cheesecake. Delicious and simple. Very quick, simple to make with no special ingredients!"
Prep Time: 15 minutes; Additional Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 9; Yield: 1 9X9-inch pan
To view this online, go to https://www.allrecipes.com/recipe/231310/opals-cherry-delight/.
Ingredients
20 graham crackers, finely crushed
1/2 cup confectioners' sugar
1/4 cup butter, melted
1 (8 ounce) package cream cheese, at room temperature
1 (8 ounce) container whipped topping (such as Cool Whip®)
1 cup confectioners' sugar
1 (12 ounce) can cherry pie filling
Directions
Mix graham cracker crumbs, 1/2 cup confectioners' sugar, and butter together in a bowl; press into a 9x9-inch pan.
Whisk cream cheese, whipped topping, and 1 cup confectioners' sugar together in a bowl until smooth; spread over graham cracker crust. Pour cherry pie filling over cream cheese mixture layer. Refrigerate until firm, at least 1 hour.
Comments
Post a Comment