Just Desserts, Tuesday
Today's Just Desserts post has a little of this, a little of that, and a whole lot of yum. Check out the Cinnamon Ice Cream, the Coca-Cola Cake, and the rest of today's yumminess. What's not to love? Enjoy!
CHERRY CHEESECAKE BROWNIES
This yumminess is from Alana Al-Hatlani at Southern Living, and begins, "Creamy cherry cheesecake gives brownies a retro twist." It goes on, " A layer of creamy cheesecake takes these brownies to a delicious new level, especially when swirled with ribbons of sweet-tart cherry pie filling.
“We recognize that there are two types of brownie people in this world: cakey brownie lovers and fudgy brownie fans. This recipe falls firmly in the latter category. The moist, chocolatey center is balanced by a tangy cream cheese topping that perfectly suspends the canned pie filling (a great store-bought shortcut). These easy brownies don’t require much hands-on cooking time, just 15 minutes, and then a little patience while they bake, cool, and chill. We promise the wait is well worth the sweet end result."
Active Time: 15 minutes; Cool Time: 2 hours; Total Time: 3 hours; Servings: 9
To view this online, go to https://www.southernliving.com/cherry-cheesecake-brownies-8606893.
Directions
1 (8-oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
4 large eggs, at room temperature
3/4 tsp. kosher salt, divided
1/2 cup all-purpose flour
1/3 cup Dutch-process cocoa
1/2 cup unsalted butter
1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.)
1 cup granulated sugar
1/4 cup packed dark brown sugar
1 tsp. vanilla extract
3/4 cup cherry pie filling (such as Lucky Leaf)
Directions
Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside.
In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combined, and set aside. Whisk together flour, cocoa, and remaining 1/2 teaspoon salt in a small bowl until no lumps remain; set aside.
Add butter and chocolate chips to a large microwavable bowl. Microwave on HIGH in 30-second intervals, whisking after each interval, until chocolate is melted, about 1 minute. Whisk in granulated sugar and brown sugar until combined. Add vanilla and remaining 3 eggs; whisk until combined. Add flour mixture, whisking until no dry streaks remain.
Add batter to prepared baking pan, spreading in an even layer. Gently spread cream cheese mixture over batter; dollop cherry pie filling over cream cheese mixture. Using the tip of a butter knife, swirl cherry pie filling into cream cheese mixture as desired. Bake in preheated oven until cream cheese mixture is lightly browned around edges, 45 to 50 minutes. Let cool to room temperature in pan on a wire rack, about 1 hour. Chill at least 1 hour before slicing.
CAKEY STRAWBERRY COBBLER
This is from Southern Living, and begins, "This strawberry cobbler comes together with just 10 minutes of prep."
Active Time: 10 minutes; Total Time: 1 hour 30 minutes; Servings: 6
To view this online, as well as read all the yummy details, go to https://www.southernliving.com/recipes/cakey-strawberry-cobbler.
Ingredients
2 qts. fresh strawberries, hulled and halved, with larger ones quartered (about 2 lb. strawberries)
1 Tbsp. lemon zest plus 2 Tbsp. fresh lemon juice (from 1 large lemon)
1 cup granulated sugar, divided
1/2 cup butter
1 cup all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. baking soda
1 cup whole buttermilk
1 tsp. vanilla extract
Sweetened whipped cream or vanilla ice cream
Direction
Preheat oven to 350°F. Gently stir sliced strawberries, lemon zest, lemon juice, and 1/4 cup of the sugar in a large bowl until totally combined. Let strawberry mixture stand, stirring occasionally, until juicy, about 15 minutes.
Place butter in a 13- x 9-inch baking dish, and put dish in pre-heated oven until butter is melted, 8 to 10 minutes. Remove dish from oven.
Whisk together flour, baking powder, salt, baking soda, and remaining 3/4 cup sugar in a medium bowl until combined. Whisk together buttermilk and vanilla in a glass measuring cup. Whisk buttermilk mixture into flour mixture, and continue to whisk until batter is smooth. Pour mixture evenly over melted butter in hot baking dish. (Do not stir.)
Using a slotted spoon, scatter strawberry mixture evenly over batter.
Drizzle 3 tablespoons of accumulated juice from bottom of bowl over strawberries. Discard any remaining juice, or reserve for another use.
Bake in preheated oven until batter is puffed and slightly golden in the center and dark golden brown around edges, 40 to 45 minutes. Cool on a wire rack at least 15 minutes. Serve warm with whipped cream or ice cream.
COCA-COLA CAKE
This is from Afton Cyrus on Simply Recipes. For this recipe, Afton wrote, "What makes Coca-Cola cake so craveable? It’s a moist and tender chocolate cake with rich cocoa flavors topped with a thin chocolate frosting. The cola complements and deepens the chocolate flavor, and the carbonation in the soda acts as a leavening agent in the cake. The shiny, crackly glaze, also flavored with another hit of cola, is the perfect contrast to the fudgy, moist interior."
Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Servings: 12; Yield: 1 (9x13-inch) cake
To view this online, as well as to read everything Afton wrote, click here.
Ingredients
For the cake
Nonstick cooking spray
1 (12-ounce) can Coca-Cola (or other cola-flavored soft drink)
2 sticks (8 ounces) unsalted butter
1/2 cup unsweetened natural cocoa powder
2-1/4 cups all-purpose flour
1-3/4 cups granulated sugar
1-1/2 teaspoons baking soda
3/4 teaspoon kosher salt
3/4 cup sour cream, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
For the icing
1 (12-ounce) can Coca-Cola (or other cola-flavored soft drink)
1 stick (4 ounces) unsalted butter, cubed
1/4 cup unsweetened natural cocoa powder
4 cups powdered sugar
1/4 teaspoon kosher salt
Directions
Preheat the oven to 350°F.
Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.
To make the cake, in a medium saucepan, combine the cola, butter, and cocoa. Bring to a boil over medium-high heat and cook, stirring frequently to make sure it doesn’t boil over, until the butter is melted and the ingredients are well-combined, about 7 minutes. Remove the pan from heat and let cool for 5 minutes.
In a large heatproof bowl, whisk together the flour, sugar, baking soda, and salt. Pour the warm cola mixture into the flour mixture and whisk until no dry streaks remain. Whisk in the sour cream, eggs, and vanilla until combined.
Transfer the batter to the prepared baking pan, spreading it into an even layer. Bake until the edges of the cake begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with a few moist crumbs attached, 28 to 30 minutes.
Remove from oven and let cool in the baking pan on a wire rack while preparing the frosting.
To make the frosting, in a large saucepan, bring the cola to a boil over medium-high heat. Boil, undisturbed, until the cola has reduced to 1/3 cup, about 15 minutes.
Add the butter and cocoa to the reduced cola and continue to cook, whisking constantly, until the butter is melted and the cocoa is thoroughly combined, about 30 seconds. Add the powdered sugar and salt and whisk until smooth.
Immediately pour the frosting over the warm cake, spreading it into an even layer. Let the frosted cake rest until cooled to room temperature and the frosting is fully set, about 1-1/2 hours. Slice and serve.
Tip
Spreading frosting over a hot cake may seem unusual, but the heat allows it to spread easily over the cake’s surface and gives the frosting a shiny sheen.
Store leftovers in an airtight container at room temperature for up to 3 days.
4-INGREDIENT SMORES PIE
This is from the Food Network, and begins, "This gooey and chocolaty pie tastes just like the campfire treat."
Active Time: 10 minutes; Total Time: 6 hours 25 minutes (includes chilling times); Yield: 8 servings; Level: Easy
To view this online, click here.
Ingredients
14 ounces milk chocolate chips
3/4 cup heavy cream
One 9-inch prepared graham cracker crust
15 marshmallows
Directions
Combine the chocolate chips and cream in a large microwave-safe bowl and heat for 2-1/2 minutes. Stir until completely smooth (the chocolate may appear separated at first, but just keep stirring). Pour into the prepared pie crust, loosely cover with plastic wrap and refrigerate until set, about 4 hours or up to overnight.
Preheat the broiler.
Use kitchen shears to cut each marshmallow in half, on a bias, from one corner to the opposite corner. Arrange the marshmallow halves, cut-side down, on top of the chilled pie. Broil until golden, watching closely and rotating the pan as needed, about 1 minute. Let the pie cool completely, then cover loosely with plastic wrap and return to the fridge until the ganache sets again, 1 to 2 hours.
PECAN PIE
This is from Vegetarian Times (November 2014, page 71), and begins, "Slow-cooked caramel makes a decadent egg-free pecan pie filling." Serves 12.
Ingredients
Crust
1-1/2 cups unbleached all-purpose flour
6 Tbs. vegan margarine, such as Earth Balance, melted
1-1/2 Tbs. unrefined sugar
1 tsp. ground cinnamon
1/4 tsp. sea salt
Filling
1 cup plain unsweetened soymilk
1 cup coconut milk
1-1/2 cups brown rice syrup
3/4 cup maple syrup
1 pinch sea salt
1 Tbs. arrowroot powder
3 cups whole pecans
Directions
To Make Crust: Coat 9-inch pie pan with oil. Stir together all ingredients and 6 Tbs. water in large bowl until down forms. Shape dough into ball, then roll out to 12-inch circle on floured work surface. Press dough into prepared pie pan, and trim edges, leaving 1-inch overhang. Tuck overhanging dough underneath itself to form a thick edge that is even with rim, and flute as desired. Chill 1 hour.
To Make Filling: Combine soymilk, coconut milk, brown rice syrup, maple syrup, and salt in saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 1 hour 20 minutes, or until dark caramel in color. Stir in arrowroot powder.
Preheat oven to 350 degrees F. Stir pecans into Filling. Pour into prepared crust, and bake 30 to 35 minutes, or until crust and filling are lightly browned. Cool 2 hours before serving.
CINNAMON ICE CREAM
This is from Vegetarian Times (November 2014, page 71), and begins, "This barely sweet treat plays off the intense caramel flavors of the Pecan Pie." Serves 12
Ingredients
1 whole vanilla bean
1 cup plain unsweetened soymilk
1 cup soy creamer
1/2 cup safflower oil
1 cup coconut milk
1 tsp. ground cinnamon
Directions
Split vanilla bean lengthwise with knife. Scrape vanilla seeds into blender, and add remaining ingredients. (Save vanilla pod for another use.) Blend 2 minutes, then strain mixture through fine sieve. Freeze in ice cream maker according to manufacturer's directions. Keep frozen until ready to use.
CHERRY CHEESECAKE BROWNIES
This yumminess is from Alana Al-Hatlani at Southern Living, and begins, "Creamy cherry cheesecake gives brownies a retro twist." It goes on, " A layer of creamy cheesecake takes these brownies to a delicious new level, especially when swirled with ribbons of sweet-tart cherry pie filling.
“We recognize that there are two types of brownie people in this world: cakey brownie lovers and fudgy brownie fans. This recipe falls firmly in the latter category. The moist, chocolatey center is balanced by a tangy cream cheese topping that perfectly suspends the canned pie filling (a great store-bought shortcut). These easy brownies don’t require much hands-on cooking time, just 15 minutes, and then a little patience while they bake, cool, and chill. We promise the wait is well worth the sweet end result."
Active Time: 15 minutes; Cool Time: 2 hours; Total Time: 3 hours; Servings: 9
To view this online, go to https://www.southernliving.com/cherry-cheesecake-brownies-8606893.
Directions
1 (8-oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
4 large eggs, at room temperature
3/4 tsp. kosher salt, divided
1/2 cup all-purpose flour
1/3 cup Dutch-process cocoa
1/2 cup unsalted butter
1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.)
1 cup granulated sugar
1/4 cup packed dark brown sugar
1 tsp. vanilla extract
3/4 cup cherry pie filling (such as Lucky Leaf)
Directions
Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside.
In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combined, and set aside. Whisk together flour, cocoa, and remaining 1/2 teaspoon salt in a small bowl until no lumps remain; set aside.
Add butter and chocolate chips to a large microwavable bowl. Microwave on HIGH in 30-second intervals, whisking after each interval, until chocolate is melted, about 1 minute. Whisk in granulated sugar and brown sugar until combined. Add vanilla and remaining 3 eggs; whisk until combined. Add flour mixture, whisking until no dry streaks remain.
Add batter to prepared baking pan, spreading in an even layer. Gently spread cream cheese mixture over batter; dollop cherry pie filling over cream cheese mixture. Using the tip of a butter knife, swirl cherry pie filling into cream cheese mixture as desired. Bake in preheated oven until cream cheese mixture is lightly browned around edges, 45 to 50 minutes. Let cool to room temperature in pan on a wire rack, about 1 hour. Chill at least 1 hour before slicing.
CAKEY STRAWBERRY COBBLER
This is from Southern Living, and begins, "This strawberry cobbler comes together with just 10 minutes of prep."
Active Time: 10 minutes; Total Time: 1 hour 30 minutes; Servings: 6
To view this online, as well as read all the yummy details, go to https://www.southernliving.com/recipes/cakey-strawberry-cobbler.
Ingredients
2 qts. fresh strawberries, hulled and halved, with larger ones quartered (about 2 lb. strawberries)
1 Tbsp. lemon zest plus 2 Tbsp. fresh lemon juice (from 1 large lemon)
1 cup granulated sugar, divided
1/2 cup butter
1 cup all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. baking soda
1 cup whole buttermilk
1 tsp. vanilla extract
Sweetened whipped cream or vanilla ice cream
Direction
Preheat oven to 350°F. Gently stir sliced strawberries, lemon zest, lemon juice, and 1/4 cup of the sugar in a large bowl until totally combined. Let strawberry mixture stand, stirring occasionally, until juicy, about 15 minutes.
Place butter in a 13- x 9-inch baking dish, and put dish in pre-heated oven until butter is melted, 8 to 10 minutes. Remove dish from oven.
Whisk together flour, baking powder, salt, baking soda, and remaining 3/4 cup sugar in a medium bowl until combined. Whisk together buttermilk and vanilla in a glass measuring cup. Whisk buttermilk mixture into flour mixture, and continue to whisk until batter is smooth. Pour mixture evenly over melted butter in hot baking dish. (Do not stir.)
Using a slotted spoon, scatter strawberry mixture evenly over batter.
Drizzle 3 tablespoons of accumulated juice from bottom of bowl over strawberries. Discard any remaining juice, or reserve for another use.
Bake in preheated oven until batter is puffed and slightly golden in the center and dark golden brown around edges, 40 to 45 minutes. Cool on a wire rack at least 15 minutes. Serve warm with whipped cream or ice cream.
COCA-COLA CAKE
This is from Afton Cyrus on Simply Recipes. For this recipe, Afton wrote, "What makes Coca-Cola cake so craveable? It’s a moist and tender chocolate cake with rich cocoa flavors topped with a thin chocolate frosting. The cola complements and deepens the chocolate flavor, and the carbonation in the soda acts as a leavening agent in the cake. The shiny, crackly glaze, also flavored with another hit of cola, is the perfect contrast to the fudgy, moist interior."
Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Servings: 12; Yield: 1 (9x13-inch) cake
To view this online, as well as to read everything Afton wrote, click here.
Ingredients
For the cake
Nonstick cooking spray
1 (12-ounce) can Coca-Cola (or other cola-flavored soft drink)
2 sticks (8 ounces) unsalted butter
1/2 cup unsweetened natural cocoa powder
2-1/4 cups all-purpose flour
1-3/4 cups granulated sugar
1-1/2 teaspoons baking soda
3/4 teaspoon kosher salt
3/4 cup sour cream, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
For the icing
1 (12-ounce) can Coca-Cola (or other cola-flavored soft drink)
1 stick (4 ounces) unsalted butter, cubed
1/4 cup unsweetened natural cocoa powder
4 cups powdered sugar
1/4 teaspoon kosher salt
Directions
Preheat the oven to 350°F.
Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.
To make the cake, in a medium saucepan, combine the cola, butter, and cocoa. Bring to a boil over medium-high heat and cook, stirring frequently to make sure it doesn’t boil over, until the butter is melted and the ingredients are well-combined, about 7 minutes. Remove the pan from heat and let cool for 5 minutes.
In a large heatproof bowl, whisk together the flour, sugar, baking soda, and salt. Pour the warm cola mixture into the flour mixture and whisk until no dry streaks remain. Whisk in the sour cream, eggs, and vanilla until combined.
Transfer the batter to the prepared baking pan, spreading it into an even layer. Bake until the edges of the cake begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with a few moist crumbs attached, 28 to 30 minutes.
Remove from oven and let cool in the baking pan on a wire rack while preparing the frosting.
To make the frosting, in a large saucepan, bring the cola to a boil over medium-high heat. Boil, undisturbed, until the cola has reduced to 1/3 cup, about 15 minutes.
Add the butter and cocoa to the reduced cola and continue to cook, whisking constantly, until the butter is melted and the cocoa is thoroughly combined, about 30 seconds. Add the powdered sugar and salt and whisk until smooth.
Immediately pour the frosting over the warm cake, spreading it into an even layer. Let the frosted cake rest until cooled to room temperature and the frosting is fully set, about 1-1/2 hours. Slice and serve.
Tip
Spreading frosting over a hot cake may seem unusual, but the heat allows it to spread easily over the cake’s surface and gives the frosting a shiny sheen.
Store leftovers in an airtight container at room temperature for up to 3 days.
4-INGREDIENT SMORES PIE
This is from the Food Network, and begins, "This gooey and chocolaty pie tastes just like the campfire treat."
Active Time: 10 minutes; Total Time: 6 hours 25 minutes (includes chilling times); Yield: 8 servings; Level: Easy
To view this online, click here.
Ingredients
14 ounces milk chocolate chips
3/4 cup heavy cream
One 9-inch prepared graham cracker crust
15 marshmallows
Directions
Combine the chocolate chips and cream in a large microwave-safe bowl and heat for 2-1/2 minutes. Stir until completely smooth (the chocolate may appear separated at first, but just keep stirring). Pour into the prepared pie crust, loosely cover with plastic wrap and refrigerate until set, about 4 hours or up to overnight.
Preheat the broiler.
Use kitchen shears to cut each marshmallow in half, on a bias, from one corner to the opposite corner. Arrange the marshmallow halves, cut-side down, on top of the chilled pie. Broil until golden, watching closely and rotating the pan as needed, about 1 minute. Let the pie cool completely, then cover loosely with plastic wrap and return to the fridge until the ganache sets again, 1 to 2 hours.
PECAN PIE
This is from Vegetarian Times (November 2014, page 71), and begins, "Slow-cooked caramel makes a decadent egg-free pecan pie filling." Serves 12.
Ingredients
Crust
1-1/2 cups unbleached all-purpose flour
6 Tbs. vegan margarine, such as Earth Balance, melted
1-1/2 Tbs. unrefined sugar
1 tsp. ground cinnamon
1/4 tsp. sea salt
Filling
1 cup plain unsweetened soymilk
1 cup coconut milk
1-1/2 cups brown rice syrup
3/4 cup maple syrup
1 pinch sea salt
1 Tbs. arrowroot powder
3 cups whole pecans
Directions
To Make Crust: Coat 9-inch pie pan with oil. Stir together all ingredients and 6 Tbs. water in large bowl until down forms. Shape dough into ball, then roll out to 12-inch circle on floured work surface. Press dough into prepared pie pan, and trim edges, leaving 1-inch overhang. Tuck overhanging dough underneath itself to form a thick edge that is even with rim, and flute as desired. Chill 1 hour.
To Make Filling: Combine soymilk, coconut milk, brown rice syrup, maple syrup, and salt in saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 1 hour 20 minutes, or until dark caramel in color. Stir in arrowroot powder.
Preheat oven to 350 degrees F. Stir pecans into Filling. Pour into prepared crust, and bake 30 to 35 minutes, or until crust and filling are lightly browned. Cool 2 hours before serving.
CINNAMON ICE CREAM
This is from Vegetarian Times (November 2014, page 71), and begins, "This barely sweet treat plays off the intense caramel flavors of the Pecan Pie." Serves 12
Ingredients
1 whole vanilla bean
1 cup plain unsweetened soymilk
1 cup soy creamer
1/2 cup safflower oil
1 cup coconut milk
1 tsp. ground cinnamon
Directions
Split vanilla bean lengthwise with knife. Scrape vanilla seeds into blender, and add remaining ingredients. (Save vanilla pod for another use.) Blend 2 minutes, then strain mixture through fine sieve. Freeze in ice cream maker according to manufacturer's directions. Keep frozen until ready to use.
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