Friday Desserts
It's finally Friday. Here are six yummy desserts to help you through the weekend, including Slow-Cooker Ginger Cake and Rich Fudge Brownies. Enjoy!
BAKED APPLE CIDER DOUGHNUTS
This is from Erin Jeanne McDowell in The New York Times cooking enewsletter. For this yumminess, Erin wrote, "This recipe yields the classic flavor of baked cider doughnuts. For the most traditional result, a doughnut pan is recommended, but you can also bake these off in a muffin pan."
Total Time: About 35 minutes; Yield: 12 doughnuts or muffins
This was featured in "Bring the Apple Cider Doughnuts to You," and can be viewed online at https://cooking.nytimes.com/recipes/1019593-baked-apple-cider-doughnuts. 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 (like this one, and so much more), great guides, and more. Go ahead, I'll wait. (Tap, tap, tap.)
Ingredients
Nonstick cooking spray
1-3/4 cup all-purpose flour
1-1/4 teaspoon baking powder
3/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup unsalted butter (2 sticks), at room temperature
3/4 cup light brown sugar
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup apple cider
Preparation
Heat oven to 350 degrees. Lightly grease 2 (6-cavity) doughnut pans (or a 12-cup muffin tin) with nonstick spray. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract
Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.
Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way. (You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner.) Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)
While the doughnuts bake, whisk the remaining 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.
SUPER STRAWBERRY FLUFF
This is from Everyday Diabetic Recipes, and begins, "Here's an easy, low-fat, strawberry dessert recipe that'll taste heavenly, but won't cost you any work at all. Our Super Strawberry Fluff combines two of our favorite fruity flavors to create an easy dessert that'll really satisfy your dessert cravings!"
Prep Time: 5 minutes; Serves: 12
To view this online, go to https://www.everydaydiabeticrecipes.com/Misc-Desserts/Super-Strawberry-Fluff.
Ingredients
1 (0.3-ounce) package sugar-free strawberry gelatin mix
1 (1-ounce) package sugar-free instant vanilla pudding mix
1 cup water
1 (8-ounce) container sugar-free frozen whipped topping
2 cups fresh strawberries, cut into quarters
1 (8-ounce) can crushed pineapple, well drained
1/4 cup mini marshmallows
Directions
In a large bowl, whisk gelatin mix, pudding mix, and water until smooth and thickened. Stir in whipped topping until thoroughly combined.
Fold in strawberries, pineapple, and marshmallows. Refrigerate until ready to serve.
LOW-FAT CHEESECAKE
This is from the Food Network. The recipe begins, "This cheesecake takes advantage of lower-fat ingredients but still hits all the rich, creamy notes of a traditional version."
Active Time: 30 minutes; Total Time: 10 hours (includes chilling time); Yield: 14 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/low-fat-cheesecake-recipe-1972911.
Ingredients
Cooking spray
9 whole low-fat cinnamon graham crackers, broken in half
2 tablespoons unsalted butter, melted
2 8-ounce packages Neufchatel cream cheese, softened
2 8-ounce packages fat-free cream cheese, softened
1-1/2 cups sugar
1 cup reduced-fat sour cream
2 large eggs plus 3 egg whites
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Assorted toppings
Directions
Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.
RICH FUDGE BROWNIES
This is from Kikkoman. Yield: 16 servings
To view this online, go to https://kikkomanusa.com/homecooks/recipes/rich-fudge-brownies/.
Ingredients
1/2 cup plus 2 Tbsp. unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
1 cup granulated sugar
1/2 cup brown sugar, firmly packed
3 eggs
4 teaspoons Kikkoman Soy Sauce
2/3 cup all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
Directions
Butter 8-inch square baking pan and lined with parchment paper.
Preheat oven to 350°F.
Combine butter and chocolate in a medium saucepan. Heat and stir over low heat until melted and smooth. Remove from heat.
Add sugars; mix well. Whisk in eggs, one at a time, until combined. Stir in soy sauce.
Sift together flour, cocoa, and baking powder in separate bowl. Fold into chocolate mixture until just blended.
Spread batter evenly into prepared pan. Bake 23 to 25 minutes, or until toothpick inserted near center is almost clean. Do not overbake.
Cool completely in pan on wire rack. Remove from pan and cut into squares.
SLOW-COOKER GINGER CAKE
This yumminess is from Betty Crocker, and begins, "Moist, spicy and warm, our homemade citrusy gingerbread cake is cleverly made in your slow cooker, so your oven is free for other dishes! From our Betty Crocker A Piece of Cake cookbook, our cake takes the gold in all-family, old-fashioned charm. The fragrant aroma of cinnamon, ground ginger and nutmeg draws everyone into the kitchen, where they can’t wait to dig in! Our amazing ginger cake is a great option for holiday meals, but it’s also sweet choice to take the chill off any cold day. Loaded with flavor from brown sugar, molasses and dates, this calorie-smart dessert is a great option when you're looking for something to satisfy your sweet tooth.
"Parchment paper is used to line your slow cooker to ensure delicious results and makes it a cinch to remove the cake from the slow cooker. The delicious homemade cake ingredients come together in minutes and thin slices of fresh lemon and orange tucked around the batter elevate our gingerbread to restaurant-worthy status. The baked cake is wonderful served as is (check out our simple tip below to add sparkle and crunch). Or dress up servings with a billowy dollop of sweetened whipped cream or ice cream, for a scrumptious dessert they'll request again and again."
Prep Time: 20 minutes; Total 4 hours 30 minutes; Servings 12
To view this online, click here.
Ingredients
1-1/3 cups Gold Medal™ All Purpose Flour
3/4 cup packed brown sugar
1-1/4 teaspoons baking powder
3/4 teaspoon ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup milk
1/4 cup butter, melted
1/3 cup molasses
1 egg
1/2 cup chopped pitted dates
6 thin slices each orange and lemon
Instructions
Line bottom and sides of 4-quart slow cooker with 1 piece of cooking parchment paper; trim edges at top if needed; spray with cooking spray.
In medium bowl, mix flour, brown sugar, baking powder, ginger, cinnamon, nutmeg and salt until well blended. Mix in milk, butter, molasses and egg with whisk until well blended. Stir in dates. Spread batter evenly in slow-cooker insert. Place orange and lemon slices around edge of batter, overlapping if needed, and tucking edges of slices down along side of slow-cooker insert.
Place folded clean dish towel under cover of cooker. Cook on Low heat setting 3 hours to 3 hours 30 minutes, or until toothpick inserted in center comes out clean, carefully rotating slow-cooker’s insert 180 degrees (leaving cover on) every 45 minutes. Uncover; remove insert from slow cooker to cooling rack. Cool 10 minutes.
Using parchment paper, carefully lift cake out of slow-cooker insert, and place on cooling rack. Cool 30 minutes. Slide cake off of parchment paper. Serve warm.
DARK-CHOCOLATE PUDDING WITH CANDIED GINGER
This is from Jean-Feorge Vongerichten at Food and Wine. The recipe begins, ""For me, ginger should be everywhere," says Jean-Georges Vongerichten. "It's as good in marinades and vinaigrettes as it is in dessert." Here, candied ginger garnishes dark-chocolate pudding."
Total Time: 15 minutes; Yield: 8 servings
To view this online, go to https://www.foodandwine.com/recipes/dark-chocolate-pudding-candied-ginger.
Ingredients
1/2 cup plus 1 tablespoon sugar
1/2 cup unsweetened cocoa powder
5-1/2 tablespoons cornstarch
1/4 teaspoon salt
1 quart half-and-half
One 3.5-ounce bar bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
Lightly sweetened whipped cream and sliced candied ginger, for serving
Directions
In a medium bowl, sift together the sugar, cocoa powder, cornstarch and salt. In a large saucepan, add the half-and-half and whisk in the cocoa-powder mixture. Cook over moderate heat, whisking, until the pudding starts to bubble and thicken, about 4 minutes. Remove from the heat and stir in the bittersweet chocolate and vanilla. Pour the pudding into 6-ounce ramekins and let cool, then cover and refrigerate until chilled, about 1 hour. Top each pudding with whipped cream and candied ginger and serve.
BAKED APPLE CIDER DOUGHNUTS
This is from Erin Jeanne McDowell in The New York Times cooking enewsletter. For this yumminess, Erin wrote, "This recipe yields the classic flavor of baked cider doughnuts. For the most traditional result, a doughnut pan is recommended, but you can also bake these off in a muffin pan."
Total Time: About 35 minutes; Yield: 12 doughnuts or muffins
This was featured in "Bring the Apple Cider Doughnuts to You," and can be viewed online at https://cooking.nytimes.com/recipes/1019593-baked-apple-cider-doughnuts. 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 (like this one, and so much more), great guides, and more. Go ahead, I'll wait. (Tap, tap, tap.)
Ingredients
Nonstick cooking spray
1-3/4 cup all-purpose flour
1-1/4 teaspoon baking powder
3/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup unsalted butter (2 sticks), at room temperature
3/4 cup light brown sugar
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup apple cider
Preparation
Heat oven to 350 degrees. Lightly grease 2 (6-cavity) doughnut pans (or a 12-cup muffin tin) with nonstick spray. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract
Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.
Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way. (You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner.) Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)
While the doughnuts bake, whisk the remaining 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.
SUPER STRAWBERRY FLUFF
This is from Everyday Diabetic Recipes, and begins, "Here's an easy, low-fat, strawberry dessert recipe that'll taste heavenly, but won't cost you any work at all. Our Super Strawberry Fluff combines two of our favorite fruity flavors to create an easy dessert that'll really satisfy your dessert cravings!"
Prep Time: 5 minutes; Serves: 12
To view this online, go to https://www.everydaydiabeticrecipes.com/Misc-Desserts/Super-Strawberry-Fluff.
Ingredients
1 (0.3-ounce) package sugar-free strawberry gelatin mix
1 (1-ounce) package sugar-free instant vanilla pudding mix
1 cup water
1 (8-ounce) container sugar-free frozen whipped topping
2 cups fresh strawberries, cut into quarters
1 (8-ounce) can crushed pineapple, well drained
1/4 cup mini marshmallows
Directions
In a large bowl, whisk gelatin mix, pudding mix, and water until smooth and thickened. Stir in whipped topping until thoroughly combined.
Fold in strawberries, pineapple, and marshmallows. Refrigerate until ready to serve.
LOW-FAT CHEESECAKE
This is from the Food Network. The recipe begins, "This cheesecake takes advantage of lower-fat ingredients but still hits all the rich, creamy notes of a traditional version."
Active Time: 30 minutes; Total Time: 10 hours (includes chilling time); Yield: 14 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/low-fat-cheesecake-recipe-1972911.
Ingredients
Cooking spray
9 whole low-fat cinnamon graham crackers, broken in half
2 tablespoons unsalted butter, melted
2 8-ounce packages Neufchatel cream cheese, softened
2 8-ounce packages fat-free cream cheese, softened
1-1/2 cups sugar
1 cup reduced-fat sour cream
2 large eggs plus 3 egg whites
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Assorted toppings
Directions
Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.
RICH FUDGE BROWNIES
This is from Kikkoman. Yield: 16 servings
To view this online, go to https://kikkomanusa.com/homecooks/recipes/rich-fudge-brownies/.
Ingredients
1/2 cup plus 2 Tbsp. unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
1 cup granulated sugar
1/2 cup brown sugar, firmly packed
3 eggs
4 teaspoons Kikkoman Soy Sauce
2/3 cup all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
Directions
Butter 8-inch square baking pan and lined with parchment paper.
Preheat oven to 350°F.
Combine butter and chocolate in a medium saucepan. Heat and stir over low heat until melted and smooth. Remove from heat.
Add sugars; mix well. Whisk in eggs, one at a time, until combined. Stir in soy sauce.
Sift together flour, cocoa, and baking powder in separate bowl. Fold into chocolate mixture until just blended.
Spread batter evenly into prepared pan. Bake 23 to 25 minutes, or until toothpick inserted near center is almost clean. Do not overbake.
Cool completely in pan on wire rack. Remove from pan and cut into squares.
SLOW-COOKER GINGER CAKE
This yumminess is from Betty Crocker, and begins, "Moist, spicy and warm, our homemade citrusy gingerbread cake is cleverly made in your slow cooker, so your oven is free for other dishes! From our Betty Crocker A Piece of Cake cookbook, our cake takes the gold in all-family, old-fashioned charm. The fragrant aroma of cinnamon, ground ginger and nutmeg draws everyone into the kitchen, where they can’t wait to dig in! Our amazing ginger cake is a great option for holiday meals, but it’s also sweet choice to take the chill off any cold day. Loaded with flavor from brown sugar, molasses and dates, this calorie-smart dessert is a great option when you're looking for something to satisfy your sweet tooth.
"Parchment paper is used to line your slow cooker to ensure delicious results and makes it a cinch to remove the cake from the slow cooker. The delicious homemade cake ingredients come together in minutes and thin slices of fresh lemon and orange tucked around the batter elevate our gingerbread to restaurant-worthy status. The baked cake is wonderful served as is (check out our simple tip below to add sparkle and crunch). Or dress up servings with a billowy dollop of sweetened whipped cream or ice cream, for a scrumptious dessert they'll request again and again."
Prep Time: 20 minutes; Total 4 hours 30 minutes; Servings 12
To view this online, click here.
Ingredients
1-1/3 cups Gold Medal™ All Purpose Flour
3/4 cup packed brown sugar
1-1/4 teaspoons baking powder
3/4 teaspoon ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup milk
1/4 cup butter, melted
1/3 cup molasses
1 egg
1/2 cup chopped pitted dates
6 thin slices each orange and lemon
Instructions
Line bottom and sides of 4-quart slow cooker with 1 piece of cooking parchment paper; trim edges at top if needed; spray with cooking spray.
In medium bowl, mix flour, brown sugar, baking powder, ginger, cinnamon, nutmeg and salt until well blended. Mix in milk, butter, molasses and egg with whisk until well blended. Stir in dates. Spread batter evenly in slow-cooker insert. Place orange and lemon slices around edge of batter, overlapping if needed, and tucking edges of slices down along side of slow-cooker insert.
Place folded clean dish towel under cover of cooker. Cook on Low heat setting 3 hours to 3 hours 30 minutes, or until toothpick inserted in center comes out clean, carefully rotating slow-cooker’s insert 180 degrees (leaving cover on) every 45 minutes. Uncover; remove insert from slow cooker to cooling rack. Cool 10 minutes.
Using parchment paper, carefully lift cake out of slow-cooker insert, and place on cooling rack. Cool 30 minutes. Slide cake off of parchment paper. Serve warm.
DARK-CHOCOLATE PUDDING WITH CANDIED GINGER
This is from Jean-Feorge Vongerichten at Food and Wine. The recipe begins, ""For me, ginger should be everywhere," says Jean-Georges Vongerichten. "It's as good in marinades and vinaigrettes as it is in dessert." Here, candied ginger garnishes dark-chocolate pudding."
Total Time: 15 minutes; Yield: 8 servings
To view this online, go to https://www.foodandwine.com/recipes/dark-chocolate-pudding-candied-ginger.
Ingredients
1/2 cup plus 1 tablespoon sugar
1/2 cup unsweetened cocoa powder
5-1/2 tablespoons cornstarch
1/4 teaspoon salt
1 quart half-and-half
One 3.5-ounce bar bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
Lightly sweetened whipped cream and sliced candied ginger, for serving
Directions
In a medium bowl, sift together the sugar, cocoa powder, cornstarch and salt. In a large saucepan, add the half-and-half and whisk in the cocoa-powder mixture. Cook over moderate heat, whisking, until the pudding starts to bubble and thicken, about 4 minutes. Remove from the heat and stir in the bittersweet chocolate and vanilla. Pour the pudding into 6-ounce ramekins and let cool, then cover and refrigerate until chilled, about 1 hour. Top each pudding with whipped cream and candied ginger and serve.
Comments
Post a Comment