Just Desserts, Tuesday
Today's Just Desserts has a little of this, a little of that, and a whole lot of yum. Check out the Cranberry-Pecan Baked Peaches, the Chocolate Cupcakes with a Peppermint Frosting, and the rest of today's yumminess. Enjoy!
KEY LIME PIE TARTLETS
This is from Kardea Brown at the Food Network.
Active Time: 30 minutes; Total Time: 2 hours 15 minutes (includes cooling time); Yield: 12 tartlets; Level: Intermediate
To view this yumminess online, go to https://www.foodnetwork.com/recipes/key-lime-pie-tartlets-9627152.
Ingredients
Crust:
10 graham crackers
3 tablespoons granulated sugar
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted
Filling:
2 large egg yolks
1-1/2 teaspoons lime zest (preferably from key limes, but regular limes will work, too)
3/4 cup sweetened condensed milk
1/3 cup key lime juice (fresh or bottled)
Topping:
1 cup very cold heavy cream
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
Zest from 1 lime
Special equipment: a nonstick mini muffin pan
Directions
Preheat the oven to 350 degrees F. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.
For the crust: Place the graham crackers in a food processor and pulse until finely ground. Add the sugar and salt and pulse to combine. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1-1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Bake until browned and firm to the touch, about 10 minutes. Set aside while you prepare the filling. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.)
For the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Add the condensed milk and lime juice and beat until combined. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Bake just until the filling has set, about 6 minutes. Place the pan on a wire rack to cool for about 30 minutes. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour.
Just before serving, beat the cream, confectioners’ sugar and vanilla in a large bowl with an electric mixer until soft peaks form. Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest.
MAGIC LEMON PIE
This is from Kimberly Holland at Southern Living. For this recipe, Kimberly wrote, "With a name like Magic Lemon Pie, this is one dessert that really has to impress—and it will. The tart lemon in this pie is beautifully balanced by the creamy sweetened condensed milk, creating a rich and elegant custard. The lemon shortbread cookie crust only takes it up another notch! To finish it off, what else besides a toasty, marshmallowy meringue? It's a dream in every slice—and it's also a little bit magic."
Active Time: 30 minutes; Chill Time: 5 hours; Total Time: 5 hours 55 minutes; Servings: 8
To view this online, go to https://www.southernliving.com/magic-lemon-pie-11771234.
Ingredients
1 (8.5-oz.) pkg. lemon shortbread cookies (about 16 cookies)
1/4 cup (2 oz.) unsalted butter, melted
1 (14-oz.) can sweetened condensed milk
2 large eggs, separated
1/2 cup fresh lemon juice (from 3 medium lemons)
1 tsp. cornstarch
1/4 tsp. cream of tartar
3 Tbsp. granulated sugar
1/4 tsp. vanilla extract
Directions
Preheat oven to 325°F. Gather all ingredients.
Break cookies into large pieces and place in a food processor bowl; pulse until fine crumbs, about 10 pulses. Add melted butter; pulse until mixture resembles wet sand, about 5 pulses.
Transfer to a 9-inch pie plate; firmly press into bottom and up sides of pie plate. Refrigerate, uncovered, until ready to use.
Whisk together sweetened condensed milk and egg yolks in a large glass or other nonreactive mixing bowl until smooth. Add lemon juice; whisk until thick and creamy.
Pour into prepared crust, smoothing out top with an offset spatula.
Bake in preheated oven until filling is just set with a slight jiggle in center, 20 to 25 minutes.
Meanwhile, beat together cornstarch, cream of tartar, and remaining egg whites with an electric mixer fitted with whisk attachment on high speed until foamy, about 10 seconds. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves, about 4 minutes. Add vanilla, beating until just combined. Set aside, at room temperature, until ready to use.
Spread meringue over hot filling, ensuring filling is fully covered and meringue is touching crust.
Increase oven temperature to 375°F. Bake at 375°F until meringue is golden brown, 10 to 12 minutes.
Let pie cool to room temperature on a wire rack, about 1 hour. Refrigerate, uncovered, until fully chilled before serving, about 4 hours.
CHOCOLATE CUPCAKES WITH A PEPPERMINT FROSTING
Just the name of this got my attention. This is from Baking at Home, and can be found at https://bakingathome.com/recipe/chocolate-cupcakes-with-a-peppermint-frosting/.
Ingredients
3/4 C. all-purpose flour
1/2 C. unsweetened natural cocoa powder
2 tsp. Clabber Girl® Baking Powder
1 tsp. Clabber Girl® Baking Soda
1/4 tsp. salt
1 C. granulated sugar
2 large eggs
1/3 C. Crisco® Pure Vegetable Oil
2 tsp. Spice Islands® Pure Vanilla Extract
1/2 C. whole milk
For the frosting
4 C. confectioners sugar
1/2 C. unsalted butter, room temperature
1/4 tsp. peppermint extract
3 Tbsp. milk or heavy cream
crushed peppermints for topping
Directions
Preheat oven to 350 degrees.
Add flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl and whisk to combine.
In another large bowl add eggs, oil, vanilla, and milk and whisk to combine.
Slowly incorporate wet ingredients into the dry ingredients by folding it in until just combined.
Spoon into muffin tins with liners filling halfway and bake for 18-21 minutes until a toothpick can be inserted and come out clean.
Remove from the oven and let cool completely.
While the cupcakes cool, make the icing by adding butter to a bowl and beating with an electric mixer at medium speed until creamy.
Slowly add in confectioner’s sugar a little at a time until all has been added.
Add peppermint extract and milk and continue to mix until the icing is smooth and fluffy, about 3-5 minutes.
Top cupcakes with desired amount of frosting and sprinkle with crushed peppermint.
CINNAMON BAKED DOUGHNUTS
This is from Ina Garten of the Food Network show, Barefoot Contessa.
Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts
To view this online, click here.
Ingredients
Baking spray with flour, such as Baker's Joy
2 cups all-purpose flour
1-1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1-1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
For the topping:
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
CRANBERRY-PECAN BAKED PEACHES
This also comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.
Ingredients
Cooking spray
1-1/2 tablespoons honey
1/3 cup sweetened dried cranberries
3 tablespoons finely chopped pecans
4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork
2 teaspoons light tub margarine
1/2 teaspoon grated peeled gingerroot
Directions
Preheat the oven to 350°F.
Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.
Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.
Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.
MILLIONAIRE BARS
This yumminess is from Sarah Brekke at allrecipes, and begins, "These millionaire bars are no-bake chocolate squares featuring crispy cereal, with a salty edge from roasted peanuts, but you could swap in another nut if you prefer."
Prep Time: 20 minutes; Chill Time: 2 hours; Total Time: 2 hours 20 minutes; Servings: 36
To view this online, go to https://www.allrecipes.com/millionaire-bars-recipe-11747732.
Ingredients
6 tablespoons heavy cream
1 tablespoon butter
1 pound vanilla caramels
2-1/2 cups crispy rice cereal
1 cup chopped salted roasted peanuts
1 (11.5 ounce) package milk chocolate chips
Directions
Line a 9x9-inch square baking pan with foil; grease well. Heat cream and butter in a medium saucepan over low heat until just steaming. Add caramels and continue cooking, stirring frequently, until melted and smooth. Stir in cereal and peanuts. Working quickly, spread mixture evenly in prepared pan.
Microwave chocolate chips in a bowl on High, stirring every 30 seconds, until smooth, 1 to 2 minutes. Spread over caramel slab. Chill until set, about 2 hours; bars will keep, refrigerated, for up to 5 days.
KEY LIME PIE TARTLETS
This is from Kardea Brown at the Food Network.
Active Time: 30 minutes; Total Time: 2 hours 15 minutes (includes cooling time); Yield: 12 tartlets; Level: Intermediate
To view this yumminess online, go to https://www.foodnetwork.com/recipes/key-lime-pie-tartlets-9627152.
Ingredients
Crust:
10 graham crackers
3 tablespoons granulated sugar
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted
Filling:
2 large egg yolks
1-1/2 teaspoons lime zest (preferably from key limes, but regular limes will work, too)
3/4 cup sweetened condensed milk
1/3 cup key lime juice (fresh or bottled)
Topping:
1 cup very cold heavy cream
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
Zest from 1 lime
Special equipment: a nonstick mini muffin pan
Directions
Preheat the oven to 350 degrees F. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.
For the crust: Place the graham crackers in a food processor and pulse until finely ground. Add the sugar and salt and pulse to combine. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1-1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Bake until browned and firm to the touch, about 10 minutes. Set aside while you prepare the filling. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.)
For the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Add the condensed milk and lime juice and beat until combined. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Bake just until the filling has set, about 6 minutes. Place the pan on a wire rack to cool for about 30 minutes. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour.
Just before serving, beat the cream, confectioners’ sugar and vanilla in a large bowl with an electric mixer until soft peaks form. Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest.
MAGIC LEMON PIE
This is from Kimberly Holland at Southern Living. For this recipe, Kimberly wrote, "With a name like Magic Lemon Pie, this is one dessert that really has to impress—and it will. The tart lemon in this pie is beautifully balanced by the creamy sweetened condensed milk, creating a rich and elegant custard. The lemon shortbread cookie crust only takes it up another notch! To finish it off, what else besides a toasty, marshmallowy meringue? It's a dream in every slice—and it's also a little bit magic."
Active Time: 30 minutes; Chill Time: 5 hours; Total Time: 5 hours 55 minutes; Servings: 8
To view this online, go to https://www.southernliving.com/magic-lemon-pie-11771234.
Ingredients
1 (8.5-oz.) pkg. lemon shortbread cookies (about 16 cookies)
1/4 cup (2 oz.) unsalted butter, melted
1 (14-oz.) can sweetened condensed milk
2 large eggs, separated
1/2 cup fresh lemon juice (from 3 medium lemons)
1 tsp. cornstarch
1/4 tsp. cream of tartar
3 Tbsp. granulated sugar
1/4 tsp. vanilla extract
Directions
Preheat oven to 325°F. Gather all ingredients.
Break cookies into large pieces and place in a food processor bowl; pulse until fine crumbs, about 10 pulses. Add melted butter; pulse until mixture resembles wet sand, about 5 pulses.
Transfer to a 9-inch pie plate; firmly press into bottom and up sides of pie plate. Refrigerate, uncovered, until ready to use.
Whisk together sweetened condensed milk and egg yolks in a large glass or other nonreactive mixing bowl until smooth. Add lemon juice; whisk until thick and creamy.
Pour into prepared crust, smoothing out top with an offset spatula.
Bake in preheated oven until filling is just set with a slight jiggle in center, 20 to 25 minutes.
Meanwhile, beat together cornstarch, cream of tartar, and remaining egg whites with an electric mixer fitted with whisk attachment on high speed until foamy, about 10 seconds. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves, about 4 minutes. Add vanilla, beating until just combined. Set aside, at room temperature, until ready to use.
Spread meringue over hot filling, ensuring filling is fully covered and meringue is touching crust.
Increase oven temperature to 375°F. Bake at 375°F until meringue is golden brown, 10 to 12 minutes.
Let pie cool to room temperature on a wire rack, about 1 hour. Refrigerate, uncovered, until fully chilled before serving, about 4 hours.
CHOCOLATE CUPCAKES WITH A PEPPERMINT FROSTING
Just the name of this got my attention. This is from Baking at Home, and can be found at https://bakingathome.com/recipe/chocolate-cupcakes-with-a-peppermint-frosting/.
Ingredients
3/4 C. all-purpose flour
1/2 C. unsweetened natural cocoa powder
2 tsp. Clabber Girl® Baking Powder
1 tsp. Clabber Girl® Baking Soda
1/4 tsp. salt
1 C. granulated sugar
2 large eggs
1/3 C. Crisco® Pure Vegetable Oil
2 tsp. Spice Islands® Pure Vanilla Extract
1/2 C. whole milk
For the frosting
4 C. confectioners sugar
1/2 C. unsalted butter, room temperature
1/4 tsp. peppermint extract
3 Tbsp. milk or heavy cream
crushed peppermints for topping
Directions
Preheat oven to 350 degrees.
Add flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl and whisk to combine.
In another large bowl add eggs, oil, vanilla, and milk and whisk to combine.
Slowly incorporate wet ingredients into the dry ingredients by folding it in until just combined.
Spoon into muffin tins with liners filling halfway and bake for 18-21 minutes until a toothpick can be inserted and come out clean.
Remove from the oven and let cool completely.
While the cupcakes cool, make the icing by adding butter to a bowl and beating with an electric mixer at medium speed until creamy.
Slowly add in confectioner’s sugar a little at a time until all has been added.
Add peppermint extract and milk and continue to mix until the icing is smooth and fluffy, about 3-5 minutes.
Top cupcakes with desired amount of frosting and sprinkle with crushed peppermint.
CINNAMON BAKED DOUGHNUTS
This is from Ina Garten of the Food Network show, Barefoot Contessa.
Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts
To view this online, click here.
Ingredients
Baking spray with flour, such as Baker's Joy
2 cups all-purpose flour
1-1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1-1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
For the topping:
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
CRANBERRY-PECAN BAKED PEACHES
This also comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.
To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.
Ingredients
Cooking spray
1-1/2 tablespoons honey
1/3 cup sweetened dried cranberries
3 tablespoons finely chopped pecans
4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork
2 teaspoons light tub margarine
1/2 teaspoon grated peeled gingerroot
Directions
Preheat the oven to 350°F.
Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.
Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.
Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.
MILLIONAIRE BARS
This yumminess is from Sarah Brekke at allrecipes, and begins, "These millionaire bars are no-bake chocolate squares featuring crispy cereal, with a salty edge from roasted peanuts, but you could swap in another nut if you prefer."
Prep Time: 20 minutes; Chill Time: 2 hours; Total Time: 2 hours 20 minutes; Servings: 36
To view this online, go to https://www.allrecipes.com/millionaire-bars-recipe-11747732.
Ingredients
6 tablespoons heavy cream
1 tablespoon butter
1 pound vanilla caramels
2-1/2 cups crispy rice cereal
1 cup chopped salted roasted peanuts
1 (11.5 ounce) package milk chocolate chips
Directions
Line a 9x9-inch square baking pan with foil; grease well. Heat cream and butter in a medium saucepan over low heat until just steaming. Add caramels and continue cooking, stirring frequently, until melted and smooth. Stir in cereal and peanuts. Working quickly, spread mixture evenly in prepared pan.
Microwave chocolate chips in a bowl on High, stirring every 30 seconds, until smooth, 1 to 2 minutes. Spread over caramel slab. Chill until set, about 2 hours; bars will keep, refrigerated, for up to 5 days.
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