Just Desserts, Friday Style
It's Friday, time to get ready for the weekend. To that end, today's Just Desserts has a little of this, a little of that, and a lot of yum. Check out the Mango Soft Serve (!), the Cream-Filled Chocolate Cupcakes, and the rest of today's yumminess. Enjoy!
RHUBARB MACAROON TART
This recipe is from Samantha Seneviratne in The New York Times cooking enewsletter. For this recipe, Samantha wrote, "Rhubarb makes any dessert a showstopper, but this tart has more than meets the eye. Under the fruit is a luscious vanilla custard nestled in a chewy macaroon shell. When shopping, look for rhubarb that is about 1/2- to 3/4-inch wide; any bigger and the stalks might start to fall apart in the poaching liquid before the center becomes tender, and any smaller and you’ll need to keep a close eye, since they’ll cook quickly. While the rhubarb topping is a show-stopper, freshly sliced fruit makes a great understudy if you can’t find robust pink stalks."
Total Time: 1-1/4 hours, plus cooling; Yield: 8 to 10 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020982-rhubarb-macaroon-tart. 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 (14-ounce/400 gram) bag sweetened, shredded coconut (about 5 cups)Butter, for greasing
4 large egg whites
1/4 cup granulated sugar
1/2 teaspoon kosher salt
For the Custard
1-3/4 cups whole milk
1/4 cup heavy cream
4 large egg yolks
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons unsalted butter
1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract)
1/2 teaspoon rose water (optional)
For the Rhubarb
2 cups granulated sugar
1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract)
1-3/4 pounds medium rhubarb stalks, cut into 4-inch batons
Preparation
Prepare the crust: Heat the oven to 350 degrees. Spread the coconut in an even layer on a large rimmed baking sheet and toast until deep golden brown, 20 to 25 minutes, tossing occasionally and keeping a close eye in the last 5 minutes to avoid burning. Let cool completely. Using butter, grease an 8-1/2-by-12-inch fluted rectangle or a 10-inch fluted round pan with a removable bottom. Line the bottom with parchment and grease the parchment with butter.
In a large bowl, combine the coconut, egg whites, sugar and salt; press into the prepared tart pan. Bake on a rimmed baking sheet until set, 25 to 30 minutes. Transfer the baking sheet to a wire rack to cool completely.
Prepare the custard: Set a fine-mesh sieve over a medium bowl. In a separate medium bowl or a large glass measuring cup, whisk together milk, cream and egg yolks. Add sugar and cornstarch to a medium saucepan; gradually whisk in milk mixture until smooth. Add the 2 tablespoons butter and vanilla bean and seeds and cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, 6 to 7 minutes. Continue to cook, stirring constantly, for another minute. Pour custard through sieve, using a spatula to scrape it through and discarding any solids. Stir rose water into custard, if using, then pour mixture into prepared crust. Let cool slightly, then cover with plastic wrap pressed against the surface of the custard and chill until firm, at least 4 hours.
Prepare the rhubarb: In a medium pot, combine sugar, 2 cups water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, and remove from heat. Let cool completely.
Gently remove the rhubarb from the cooled pot, letting the syrup drip back into the pot. Top the chilled tart with the rhubarb in a decorative pattern. Lift the tart out of the rim to serve.
CRANBERRY PIE
My dad loved to cook, and usually came up with decent recipes. He sent this one in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.” (It can be found in my e-cookbook Off the Wall Cooking.)
Note: This can be made with either one or two crusts. The original recipe only has a bottom crust, but I do occasionally add a top crust. If you add that top crust, cut a few slits in the top and cover the pie with foil for the first 10 - 15 minutes, then remove it to let the crust brown for the last 10 - 15 minutes.
Ingredients
2 T cornstarch
1 C sugar
1/4 tsp. salt
1-1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Directions
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
Ingredients
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1-1/4 C hot water
1 C raisins
1 T margarine
1-1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Directions
Make as above.
CREAM-FILLED CHOCOLATE CUPCAKES
This is from the October 2007 issue of Vegetarian Times, page 62. It begins, "This vegan version of store-bought cupcakes will win over a crowd."
Makes 12 vegan cupcakes
To view this online, go to https://www.vegetariantimes.com/recipes/cream-filled-chocolate-cupcakes/.
Ingredients
1-1/2 cups all-purpose flour
1-1/4 cups sugar
1/2 cup cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup vegetable oil
1 Tbs. rice vinegar (unseasoned)
1 tsp. vanilla extract
1 7.5-oz. container vegan whipped topping
4 oz. semisweet vegan chocolate chips (2/3 cup)
1 cup confectioners' sugar
Preparation
Preheat oven to 350˚F. Coat 12 muffin tin cups with cooking spray.
Sift flour, sugar, cocoa, baking powder, baking soda, and salt into bowl. Add oil, vinegar, vanilla, and 1 cup plus 2 Tbs. cold water. Stir 50 strokes, or until smooth. Pour batter into muffin cups. Bake 18 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, unmold, and cool completely.
Cut wide cones out of cupcake bottoms, reserving cones. Scrape 1 Tbs. cake from insides. Spoon whipped topping into plastic bag. Snip corner of bag, and squeeze topping into cavities. Reinsert cake cones, and chill 30 minutes.
Melt chocolate in double boiler, whisk in 1/4 cup boiling water, and use to frost cupcakes. Chill 30 minutes. Combine confectioners’ sugar and 1 Tbs. water in bowl. Transfer to plastic bag, and snip corner. Pipe curlicues atop cupcakes.
DEATH BY CHOCOLATE
This yumminess is from Dan Pelosi in The New York Times cooking enewsletter. For this recipe, Dan wrote, "Death by Chocolate, which by name suggests that it’s so rich and decadent that it may cause one to simply expire, commonly takes the shape of a trifle dessert. It consists of layers of crumbled brownies or chocolate cake, chocolate pudding and whipped cream, plus a fourth layer that is either crumbled chocolate sandwich cookies or chopped up chocolate toffee bars. The assembled trifle is placed in the fridge to rest in peace until served cold. While often made with boxed cake, pudding mixes and Cool Whip, this recipe contains easy homemade versions of all three."
Prep Time: 15 minutes; Cook Time: 45 minutes, plust cooling and chilling; Total Time: 3 hours (includes at least 2 hours' cooling and chilling); Yield: 8 to 10 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025378-death-by-chocolate. 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. Go ahead, I'll wait. (Tap, tap, tap...)
Ingredients
For the Cake
Softened butter or nonstick baking spray for the pan
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup hot coffee
1 cup/240 milliliters buttermilk
1 cup vegetable oil
2 large or medium eggs, lightly beaten
1 teaspoon vanilla extract
For the Pudding
1/2 cup granulated sugar
3/4 cup unsweetened cocoa powder
1/4 cup cornstarch
1 teaspoon kosher salt
4 cups whole milk
4 tablespoons unsalted butter, cut into pieces
1 tablespoon pure vanilla extract
For the Whipped Cream
1 pint heavy whipping cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
For the Crunch Layer
1 cup chopped chocolate toffee bars (such as Skor or Heath) or 1 cup crumbled chocolate sandwich cookies (such as Oreo)
Preparation
Prepare the cake: Heat the oven to 350 degrees. Grease a 9-by-13-inch baking pan with softened butter or spray with baking spray. Line the pan with parchment paper, and then grease the paper with softened butter or spray with baking spray.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Stir in coffee, followed by buttermilk and vegetable oil. Add the eggs and vanilla extract and mix well. Pour the batter into the prepared pan. Bake until a tester inserted into the center of the cake comes out clean, 35 to 45 minutes. Set the pan on a wire rack and let cool completely, about 2 hours.
Meanwhile, make the pudding: In a medium saucepan, whisk to combine the sugar, cocoa powder, cornstarch, and salt. Add the milk and whisk until combined. Set the saucepan over medium heat. Whisk constantly as the mixture heats up and thickens. When thick and bubbling all over, about 12 minutes, remove from the heat. Immediately add the butter and vanilla and whisk until butter is fully melted. Pour pudding into a heat-proof bowl and cover the top of the pudding with plastic wrap, gently pressing it directly onto the surface so that it does not form a skin. Refrigerate until ready to use. (Pudding can be refrigerated up to 2 days.)
Make the whipped cream: Add heavy whipping cream, sugar and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Beat at medium speed for 3 to 4 minutes, scraping the bowl with a spatula a few times and stopping when stiff peaks form. Refrigerate until ready to use.
Assemble the trifle: Cut the cake into 2-inch squares. Arrange half of the pieces in a pile at the bottom of a 4-quart trifle dish or a large bowl, avoiding large gaps between pieces. Don’t worry if they crumble. Spread half of the chocolate pudding on top of the cake, gently pushing down as you go. Next, add half of the whipped cream on top of the pudding, then sprinkle half of the crunch layer pieces evenly on top. Repeat layering once more, until you have filled the trifle dish. Refrigerate for at least 2 hours, up to overnight. Serve chilled, directly from the fridge.
MANDARIN ORANGE CAKE
This is from Shannon Feulner at TheKitchn. For this yumminess, Shannon wrote, "I grew up making boxed yellow cake with my mom for countless family gatherings, so there’s something instantly comforting about this mandarin orange cake. Perfect for those impromptu summer gatherings, this Southern classic (aka pig pickin’ cake) is traditionally made with boxed cake mix, instant vanilla pudding, and Cool Whip. And while I’ll never turn down a slice of good-ol’ boxed cake, the pastry chef in me couldn’t resist giving this semi-homemade dessert a bit of a glow-up.
"In my riff, the addition of butter to the cake batter makes for a richer flavor, and a simple-yet-strategic swap of freshly whipped cream for Cool Whip keeps the overall sweetness in check. The result is a super-moist cake speckled with mandarin oranges that leans ever-so-slightly into pound cake territory. It’s frosted with a light and airy whipped topping that is perfectly sweet, thanks to the tangy bursts of pineapple. Light and tropical, yet unbelievably decadent, this mandarin orange cake is sure to be a crowd-pleaser."
Prep Time: 35 minutes; Cook Time: 30 to 40 minutes; Serves 15 to 20
To view this online, as well as read all the wonderful notes that Shannon added, go to https://www.thekitchn.com/mandarin-orange-cake-23734231.
Ingredients
For the cake:
Cooking spray
1 (15-ounce) can mandarin orange segments in light syrup
1 (15.25-ounce) box yellow cake mix
4 large eggs
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup vegetable oil
1/2 cup lightly packed sweetened shredded coconut (optional)
For the topping and garnish:
2 cups cold heavy cream
2 tablespoons powdered sugar
1-1/2 cups canned crushed pineapple in 100% pineapple juice (undrained, about 15 ounces)
1 (3.4-ounce) box instant vanilla pudding mix
1 teaspoon vanilla extract
Fresh mint leaves (from 2 sprigs), for garnish (optional)
Instructions
Make the cake:Heat the oven to 350ºF. Lightly coat a 9x13-inch baking pan with cooking spray. Line the bottom and two long sides with a sheet of parchment paper that extends over the sides by a few inches to form a sling.
Open 1 (15-ounce) can mandarin orange segments in light syrup, but do not drain. Reserve 15 of the segments for garnish.
Beat the remaining oranges and its syrup, 1 (15.25-ounce) box yellow cake mix, 4 large eggs, 1 stick melted unsalted butter, 1/2 cup vegetable oil, and 1/2 cup lightly packed sweetened shredded coconut if using in a stand mixer with the paddle attachment on medium speed until fluffy and the oranges have broken up and are evenly incorporated, about 2 minutes.
Scrape off the paddle and give the batter a final stir with a flexible spatula to disperse any coconut that got stuck on the beater when mixing. Transfer to the baking pan and smooth out the top.
Bake until the cake is golden-brown, springs back when lightly pressed, and a tester inserted into the center comes out clean, 30 to 40 minutes. Place on a wire rack and let cool completely, about 2-1/2 hours.
Make the topping and assemble:
Beat 2 cups cold heavy cream in a stand mixer with the whisk attachment on medium-high speed until soft peaks form, about 2 minutes. Add 2 tablespoons powdered sugar and beat on medium-high speed until stiff peaks form, about 30 seconds more.
Whisk 1-1/2 cups canned crushed pineapple and its juices, 1 (3.4-ounce) box instant vanilla pudding mix, and 1 teaspoon vanilla extract together in a large bowl until the pudding mix is fully dissolved. Let sit until slightly thickened, about 2 minutes.
Fold in the whipped cream with a flexible spatula until just combined and no pudding streaks remain.
Transfer onto the cake and spread into an even layer. Loosely cover and refrigerate until the topping is set and chilled, at least 2 hours and up to overnight. Just before serving, garnish with the reserved mandarin orange segments and fresh mint leaves if desired. If you’d like to serve it out of the pan, grasp the excess parchment and lift the slab out of the pan onto a cutting board. Cut into 15 to 20 pieces.
Recipe Notes
Substitutions: You can substitute 1 (8-ounce) container thawed whipped topping, such as Cool Whip, for the heavy cream and powdered sugar in the whipped topping. Skip Step 1 and fold it into the pudding mixture in Step 3.
Storage: Leftover cake can be refrigerated tightly wrapped in its pan or in an airtight container for up to 2 days.
MANGO SOFT SERVE
This yumminess is from Hetty Lui McKinnon at The New York Times cooking enewsletter. For this recipe, Hetty wrote, "When an ice cream craving hits at home, you’ll find near-instant joy in this quick, fruity mango soft serve. Juicy, creamy, tangy or anywhere in between, any frozen fruit will work here; strawberry, peaches, raspberries and blueberries are also excellent choices. Condensed milk delivers body and richness, transforming the fruit into a creamy concoction that mimics the whipped, airy texture of commercial soft serve. While this soft serve can be eaten right after blending, it will achieve a firmer texture closer to that of ice cream after a brief stint in a freezer. There’s room for add-ins too: Lime zest goes well with the mango, or, if using other frozen fruits, pair with vanilla extract, a touch of rose water, or even spices like cardamom or ginger. Make it vegan by using a nondairy condensed milk."
Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield:4 servings
This can be viewed online at https://cooking.nytimes.com/recipes/1026922-mango-soft-serve. 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
20 ounces frozen mangoes (or other fruit such as strawberries, blueberries, peaches)
1 (14-ounce) can sweetened condensed milk
Preparation
Place the mango and condensed milk in a high speed blender or food processor. Blend, stopping the machine often to tamp down the fruit or scrape down the sides to help it break up, until the texture is smooth and airy, 1 to 3 minutes.
The soft serve is ready to eat immediately. If you’d like it firmer, scrape the mixture into a loaf pan or other container, cover and freeze for 1 hour, just until it’s firm enough to scoop. The soft serve can be frozen for longer, up to 7 days; allow it to stand for 5 to 10 minutes at room temperature to make it easier to scoop.
RHUBARB MACAROON TART
This recipe is from Samantha Seneviratne in The New York Times cooking enewsletter. For this recipe, Samantha wrote, "Rhubarb makes any dessert a showstopper, but this tart has more than meets the eye. Under the fruit is a luscious vanilla custard nestled in a chewy macaroon shell. When shopping, look for rhubarb that is about 1/2- to 3/4-inch wide; any bigger and the stalks might start to fall apart in the poaching liquid before the center becomes tender, and any smaller and you’ll need to keep a close eye, since they’ll cook quickly. While the rhubarb topping is a show-stopper, freshly sliced fruit makes a great understudy if you can’t find robust pink stalks."
Total Time: 1-1/4 hours, plus cooling; Yield: 8 to 10 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020982-rhubarb-macaroon-tart. 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 (14-ounce/400 gram) bag sweetened, shredded coconut (about 5 cups)Butter, for greasing
4 large egg whites
1/4 cup granulated sugar
1/2 teaspoon kosher salt
For the Custard
1-3/4 cups whole milk
1/4 cup heavy cream
4 large egg yolks
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons unsalted butter
1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract)
1/2 teaspoon rose water (optional)
For the Rhubarb
2 cups granulated sugar
1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract)
1-3/4 pounds medium rhubarb stalks, cut into 4-inch batons
Preparation
Prepare the crust: Heat the oven to 350 degrees. Spread the coconut in an even layer on a large rimmed baking sheet and toast until deep golden brown, 20 to 25 minutes, tossing occasionally and keeping a close eye in the last 5 minutes to avoid burning. Let cool completely. Using butter, grease an 8-1/2-by-12-inch fluted rectangle or a 10-inch fluted round pan with a removable bottom. Line the bottom with parchment and grease the parchment with butter.
In a large bowl, combine the coconut, egg whites, sugar and salt; press into the prepared tart pan. Bake on a rimmed baking sheet until set, 25 to 30 minutes. Transfer the baking sheet to a wire rack to cool completely.
Prepare the custard: Set a fine-mesh sieve over a medium bowl. In a separate medium bowl or a large glass measuring cup, whisk together milk, cream and egg yolks. Add sugar and cornstarch to a medium saucepan; gradually whisk in milk mixture until smooth. Add the 2 tablespoons butter and vanilla bean and seeds and cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, 6 to 7 minutes. Continue to cook, stirring constantly, for another minute. Pour custard through sieve, using a spatula to scrape it through and discarding any solids. Stir rose water into custard, if using, then pour mixture into prepared crust. Let cool slightly, then cover with plastic wrap pressed against the surface of the custard and chill until firm, at least 4 hours.
Prepare the rhubarb: In a medium pot, combine sugar, 2 cups water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, and remove from heat. Let cool completely.
Gently remove the rhubarb from the cooled pot, letting the syrup drip back into the pot. Top the chilled tart with the rhubarb in a decorative pattern. Lift the tart out of the rim to serve.
CRANBERRY PIE
My dad loved to cook, and usually came up with decent recipes. He sent this one in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.” (It can be found in my e-cookbook Off the Wall Cooking.)
Note: This can be made with either one or two crusts. The original recipe only has a bottom crust, but I do occasionally add a top crust. If you add that top crust, cut a few slits in the top and cover the pie with foil for the first 10 - 15 minutes, then remove it to let the crust brown for the last 10 - 15 minutes.
Ingredients
2 T cornstarch
1 C sugar
1/4 tsp. salt
1-1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Directions
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
Ingredients
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1-1/4 C hot water
1 C raisins
1 T margarine
1-1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Directions
Make as above.
CREAM-FILLED CHOCOLATE CUPCAKES
This is from the October 2007 issue of Vegetarian Times, page 62. It begins, "This vegan version of store-bought cupcakes will win over a crowd."
Makes 12 vegan cupcakes
To view this online, go to https://www.vegetariantimes.com/recipes/cream-filled-chocolate-cupcakes/.
Ingredients
1-1/2 cups all-purpose flour
1-1/4 cups sugar
1/2 cup cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup vegetable oil
1 Tbs. rice vinegar (unseasoned)
1 tsp. vanilla extract
1 7.5-oz. container vegan whipped topping
4 oz. semisweet vegan chocolate chips (2/3 cup)
1 cup confectioners' sugar
Preparation
Preheat oven to 350˚F. Coat 12 muffin tin cups with cooking spray.
Sift flour, sugar, cocoa, baking powder, baking soda, and salt into bowl. Add oil, vinegar, vanilla, and 1 cup plus 2 Tbs. cold water. Stir 50 strokes, or until smooth. Pour batter into muffin cups. Bake 18 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, unmold, and cool completely.
Cut wide cones out of cupcake bottoms, reserving cones. Scrape 1 Tbs. cake from insides. Spoon whipped topping into plastic bag. Snip corner of bag, and squeeze topping into cavities. Reinsert cake cones, and chill 30 minutes.
Melt chocolate in double boiler, whisk in 1/4 cup boiling water, and use to frost cupcakes. Chill 30 minutes. Combine confectioners’ sugar and 1 Tbs. water in bowl. Transfer to plastic bag, and snip corner. Pipe curlicues atop cupcakes.
DEATH BY CHOCOLATE
This yumminess is from Dan Pelosi in The New York Times cooking enewsletter. For this recipe, Dan wrote, "Death by Chocolate, which by name suggests that it’s so rich and decadent that it may cause one to simply expire, commonly takes the shape of a trifle dessert. It consists of layers of crumbled brownies or chocolate cake, chocolate pudding and whipped cream, plus a fourth layer that is either crumbled chocolate sandwich cookies or chopped up chocolate toffee bars. The assembled trifle is placed in the fridge to rest in peace until served cold. While often made with boxed cake, pudding mixes and Cool Whip, this recipe contains easy homemade versions of all three."
Prep Time: 15 minutes; Cook Time: 45 minutes, plust cooling and chilling; Total Time: 3 hours (includes at least 2 hours' cooling and chilling); Yield: 8 to 10 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025378-death-by-chocolate. 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. Go ahead, I'll wait. (Tap, tap, tap...)
Ingredients
For the Cake
Softened butter or nonstick baking spray for the pan
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup hot coffee
1 cup/240 milliliters buttermilk
1 cup vegetable oil
2 large or medium eggs, lightly beaten
1 teaspoon vanilla extract
For the Pudding
1/2 cup granulated sugar
3/4 cup unsweetened cocoa powder
1/4 cup cornstarch
1 teaspoon kosher salt
4 cups whole milk
4 tablespoons unsalted butter, cut into pieces
1 tablespoon pure vanilla extract
For the Whipped Cream
1 pint heavy whipping cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
For the Crunch Layer
1 cup chopped chocolate toffee bars (such as Skor or Heath) or 1 cup crumbled chocolate sandwich cookies (such as Oreo)
Preparation
Prepare the cake: Heat the oven to 350 degrees. Grease a 9-by-13-inch baking pan with softened butter or spray with baking spray. Line the pan with parchment paper, and then grease the paper with softened butter or spray with baking spray.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Stir in coffee, followed by buttermilk and vegetable oil. Add the eggs and vanilla extract and mix well. Pour the batter into the prepared pan. Bake until a tester inserted into the center of the cake comes out clean, 35 to 45 minutes. Set the pan on a wire rack and let cool completely, about 2 hours.
Meanwhile, make the pudding: In a medium saucepan, whisk to combine the sugar, cocoa powder, cornstarch, and salt. Add the milk and whisk until combined. Set the saucepan over medium heat. Whisk constantly as the mixture heats up and thickens. When thick and bubbling all over, about 12 minutes, remove from the heat. Immediately add the butter and vanilla and whisk until butter is fully melted. Pour pudding into a heat-proof bowl and cover the top of the pudding with plastic wrap, gently pressing it directly onto the surface so that it does not form a skin. Refrigerate until ready to use. (Pudding can be refrigerated up to 2 days.)
Make the whipped cream: Add heavy whipping cream, sugar and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Beat at medium speed for 3 to 4 minutes, scraping the bowl with a spatula a few times and stopping when stiff peaks form. Refrigerate until ready to use.
Assemble the trifle: Cut the cake into 2-inch squares. Arrange half of the pieces in a pile at the bottom of a 4-quart trifle dish or a large bowl, avoiding large gaps between pieces. Don’t worry if they crumble. Spread half of the chocolate pudding on top of the cake, gently pushing down as you go. Next, add half of the whipped cream on top of the pudding, then sprinkle half of the crunch layer pieces evenly on top. Repeat layering once more, until you have filled the trifle dish. Refrigerate for at least 2 hours, up to overnight. Serve chilled, directly from the fridge.
MANDARIN ORANGE CAKE
This is from Shannon Feulner at TheKitchn. For this yumminess, Shannon wrote, "I grew up making boxed yellow cake with my mom for countless family gatherings, so there’s something instantly comforting about this mandarin orange cake. Perfect for those impromptu summer gatherings, this Southern classic (aka pig pickin’ cake) is traditionally made with boxed cake mix, instant vanilla pudding, and Cool Whip. And while I’ll never turn down a slice of good-ol’ boxed cake, the pastry chef in me couldn’t resist giving this semi-homemade dessert a bit of a glow-up.
"In my riff, the addition of butter to the cake batter makes for a richer flavor, and a simple-yet-strategic swap of freshly whipped cream for Cool Whip keeps the overall sweetness in check. The result is a super-moist cake speckled with mandarin oranges that leans ever-so-slightly into pound cake territory. It’s frosted with a light and airy whipped topping that is perfectly sweet, thanks to the tangy bursts of pineapple. Light and tropical, yet unbelievably decadent, this mandarin orange cake is sure to be a crowd-pleaser."
Prep Time: 35 minutes; Cook Time: 30 to 40 minutes; Serves 15 to 20
To view this online, as well as read all the wonderful notes that Shannon added, go to https://www.thekitchn.com/mandarin-orange-cake-23734231.
Ingredients
For the cake:
Cooking spray
1 (15-ounce) can mandarin orange segments in light syrup
1 (15.25-ounce) box yellow cake mix
4 large eggs
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup vegetable oil
1/2 cup lightly packed sweetened shredded coconut (optional)
For the topping and garnish:
2 cups cold heavy cream
2 tablespoons powdered sugar
1-1/2 cups canned crushed pineapple in 100% pineapple juice (undrained, about 15 ounces)
1 (3.4-ounce) box instant vanilla pudding mix
1 teaspoon vanilla extract
Fresh mint leaves (from 2 sprigs), for garnish (optional)
Instructions
Make the cake:Heat the oven to 350ºF. Lightly coat a 9x13-inch baking pan with cooking spray. Line the bottom and two long sides with a sheet of parchment paper that extends over the sides by a few inches to form a sling.
Open 1 (15-ounce) can mandarin orange segments in light syrup, but do not drain. Reserve 15 of the segments for garnish.
Beat the remaining oranges and its syrup, 1 (15.25-ounce) box yellow cake mix, 4 large eggs, 1 stick melted unsalted butter, 1/2 cup vegetable oil, and 1/2 cup lightly packed sweetened shredded coconut if using in a stand mixer with the paddle attachment on medium speed until fluffy and the oranges have broken up and are evenly incorporated, about 2 minutes.
Scrape off the paddle and give the batter a final stir with a flexible spatula to disperse any coconut that got stuck on the beater when mixing. Transfer to the baking pan and smooth out the top.
Bake until the cake is golden-brown, springs back when lightly pressed, and a tester inserted into the center comes out clean, 30 to 40 minutes. Place on a wire rack and let cool completely, about 2-1/2 hours.
Make the topping and assemble:
Beat 2 cups cold heavy cream in a stand mixer with the whisk attachment on medium-high speed until soft peaks form, about 2 minutes. Add 2 tablespoons powdered sugar and beat on medium-high speed until stiff peaks form, about 30 seconds more.
Whisk 1-1/2 cups canned crushed pineapple and its juices, 1 (3.4-ounce) box instant vanilla pudding mix, and 1 teaspoon vanilla extract together in a large bowl until the pudding mix is fully dissolved. Let sit until slightly thickened, about 2 minutes.
Fold in the whipped cream with a flexible spatula until just combined and no pudding streaks remain.
Transfer onto the cake and spread into an even layer. Loosely cover and refrigerate until the topping is set and chilled, at least 2 hours and up to overnight. Just before serving, garnish with the reserved mandarin orange segments and fresh mint leaves if desired. If you’d like to serve it out of the pan, grasp the excess parchment and lift the slab out of the pan onto a cutting board. Cut into 15 to 20 pieces.
Recipe Notes
Substitutions: You can substitute 1 (8-ounce) container thawed whipped topping, such as Cool Whip, for the heavy cream and powdered sugar in the whipped topping. Skip Step 1 and fold it into the pudding mixture in Step 3.
Storage: Leftover cake can be refrigerated tightly wrapped in its pan or in an airtight container for up to 2 days.
MANGO SOFT SERVE
This yumminess is from Hetty Lui McKinnon at The New York Times cooking enewsletter. For this recipe, Hetty wrote, "When an ice cream craving hits at home, you’ll find near-instant joy in this quick, fruity mango soft serve. Juicy, creamy, tangy or anywhere in between, any frozen fruit will work here; strawberry, peaches, raspberries and blueberries are also excellent choices. Condensed milk delivers body and richness, transforming the fruit into a creamy concoction that mimics the whipped, airy texture of commercial soft serve. While this soft serve can be eaten right after blending, it will achieve a firmer texture closer to that of ice cream after a brief stint in a freezer. There’s room for add-ins too: Lime zest goes well with the mango, or, if using other frozen fruits, pair with vanilla extract, a touch of rose water, or even spices like cardamom or ginger. Make it vegan by using a nondairy condensed milk."
Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield:4 servings
This can be viewed online at https://cooking.nytimes.com/recipes/1026922-mango-soft-serve. 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
20 ounces frozen mangoes (or other fruit such as strawberries, blueberries, peaches)
1 (14-ounce) can sweetened condensed milk
Preparation
Place the mango and condensed milk in a high speed blender or food processor. Blend, stopping the machine often to tamp down the fruit or scrape down the sides to help it break up, until the texture is smooth and airy, 1 to 3 minutes.
The soft serve is ready to eat immediately. If you’d like it firmer, scrape the mixture into a loaf pan or other container, cover and freeze for 1 hour, just until it’s firm enough to scoop. The soft serve can be frozen for longer, up to 7 days; allow it to stand for 5 to 10 minutes at room temperature to make it easier to scoop.
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