Wednesday Desserts
While many of my posts here deal with a special type of desserts, today's Just Desserts has a little of this, a little of that, and a whole lot of yum. Check out the Cannoli Quesadilla with Straberry Sauce, the Impossibly Easy Coconut Pie, and the rest of today's yumminess. Enjoy!
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.
CANNOLI QUESADILLA WITH STRAWBERRY SAUCE
This was in an old Weight Watchers email (we're talking more than 10 years ago). The plan has changed several times since then.
This recipe begins, “Whip up this Italian-inspired specialty in honor of Mother’s Day. Topped with a simple strawberry sauce or just sliced strawberries, it’s a sweet treat every mom will love.”
POINTS® Value: 3 (value from when this recipe was emailed); Servings: 4; Preparation Time: 10 min; Cooking Time: 1 min; Level of Difficulty: Easy
Ingredients
8 oz fat-free ricotta cheese
3 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, or similar product, or to taste
1/4 tsp almond extract
1/4 cup mini chocolate chips
4 medium whole wheat tortilla
5 oz sweetened frozen whole strawberries, partially thawed and pureed (1/2 a 10 oz package), or whole sliced strawberries if you prefer
Directions
Mix together ricotta cheese, Splenda and almond extract by hand in a large bowl until well-combined and smooth; gently fold in chocolate chips. Chill for at least 2 hours (and up to overnight); drain off any liquid.
To soften tortillas, wrap them in layers of paper towels and then microwave them on high for 30 seconds.
Place about 1/4 cup of cheese mixture down the center of each cooled tortilla; fold tortilla over in half (or roll up burrito-style). Drizzle each serving with about 1 1/2 tablespoons of strawberry sauce or top with fresh strawberry slices; serve immediately. Yields 1 cannoli per serving.
Notes: Add more Splenda if you prefer your desserts very sweet. And feel free to top the quesadillas with freshly sliced strawberries when they’re in season. Or you can use a combination of pureed and sliced strawberries.
Note: Okay, this is me talking. I personally would refrain from the Splenda, simply because I'm not a big fan of non-sugar (read not-quite-sure-it's-not-synthetic) sweeteners. But that's my preference. I would use sugar or no sweetener at all. It's your call here.
CAST IRON ORANGE CAKE
This is from Lisa Donovan at The New York Times cooking newsletter. For this yumminess, Lisa wrote, "This is an elegant version of an easy Sunday cake – one that can be made early in the morning for eating a warm slice right out of the oven with coffee, and then letting it sit on the counter to enjoy it as a snack cake as the week rolls along. It magically gets better and better each day. It is adapted from Paul Bertolli’s Bitter Orange Cake recipe in his masterpiece, “Cooking by Hand,” which uses blood oranges. Here, a humble navel orange is used for its friendly sweetness. Rubbing some zest into the sugar, adding fennel and vanilla and flexing the charms of its main character ingredient (the orange), this beautifully simple cake becomes a bit deeper in its character. Playing around a bit with the flour, replacing some of the all-purpose with a toasted chestnut flour or by adding a little semolina, as this recipe calls for, makes for a delightful play on flavor, texture and crumb."
Prep Time: 15 minutes; Cook Time: 35 minutes plus cooling; Total Time: 2 hours; Yield: 1 10-inch cake
This was featured in "An Orange Cake From a Revolutionary Chef," and can be viewed online at https://cooking.nytimes.com/recipes/1024773-cast-iron-orange-cake. While you're at it, if you haven't already signed up for The New York Times cooking newsletter, I highly recommend doing so. Great recipes, guides, and more. Go ahead, I'll wait. (Tap, tap, tap...)
Ingredients
For the Cake
2 cups granulated sugar
2 navel oranges
2 teaspoons vanilla paste or vanilla extract
1/4 teaspoon fennel seeds, lightly toasted and coarsely ground (optional)
1/2 teaspoon plus a pinch kosher salt, such as Diamond Crystal
1 cup salted butter, at room temperature
2 medium or large egg yolks, at room temperature
2 cups all-purpose flour
1/4 cup/50 grams semolina flour (or another 1/4 cup all-purpose flour)
2 teaspoons baking powder
1/2 cup chopped toasted walnuts
Olive oil, for the pan
For the Buttermilk Chantilly Cream (optional)
3/4 cup heavy cream
1/2 tablespoon confectioners’ sugar
Pinch of kosher salt
1/4 cup whole buttermilk
Preparation
Make the cake: Place a 10-inch cast iron pan on the middle rack of the oven and heat the oven to 350 degrees while you prepare the batter.
Add sugar to the bowl of a stand mixer and finely zest one orange into it. Set the bowl aside and then trim a bit of the stem end off both oranges and discard. Cut oranges into 8 pieces and puree in a food processor or blender, scraping the bowl as needed. You need 1-1/2 cups puree; set aside.
To the stand mixer bowl, add vanilla, fennel seeds (if using) and a pinch of salt. Rub ingredients together vigorously with your hands and fingers.
When sugar is fragrant, add butter and set the mixer to medium-high speed to cream until fluffy, about 5 minutes. Scrape down bowl and paddle, making sure you aren’t leaving any butter unattended.
Add egg yolks and beat on medium-high until well incorporated, 1 to 2 minutes more, remembering to scrape bowl and paddle as needed.
While wet ingredients are working in the mixer, prepare dry ingredients by whisking together flour, semolina, baking powder and salt.
Scrape butter mixture down from bowl and paddle. Give it a good stir to make sure the batter is well mixed. Return to the stand mixer, add the reserved 1-1/2 cups orange puree and slowly incorporate on medium-low speed, then turn to medium-high to blend well.
Starting on low speed, add dry ingredients, then increase speed to medium-high and eventually to high, scraping bowl and paddle all the livelong day, until batter is very well mixed.
Remove the bowl from the mixer and use your spatula to scrape and stir in the nuts, making sure they’re well combined.
Remove the hot skillet from the oven, brush with a generous amount of olive oil and spread batter in the hot pan. It should sizzle and will get a nice, toasty caramelized bottom during baking.
Bake for 35 to 45 minutes. The cake should be set in the middle and golden brown on top. You can use a cake tester if you have one; it should come out clean. This cake can be eaten on its own warm out of the oven after sitting for a little over 30 minutes.
If you’d like, make the cream: Using a stand mixer with the whisk attachment or a hand mixer, beat heavy cream in a large bowl, gradually adding sugar along with a pinch of salt until firm peaks form, 3 to 6 minutes. Add buttermilk and beat until billowy with soft peaks, about 1 minute. Serve immediately with slices of cooled cake, or chill in the refrigerator for up to 4 hours. If the cream separates a bit after sitting, gently beat the cream with a whisk (nothing electric here) just to recombine.
PUMPKIN CHAI LATTE BARS
This is from allrecipes, and begins, "These pumpkin chai latte bars are pumpkin-pie-like bars that sit atop a buttery shortbread crust, and get an extra boost of flavor from Chai tea. These require a good amount of time in the fridge, so plan ahead."
Prep Time: 20 minutes; Cook Time: 1 hour 5 minutes; Chill Time: 4 hours; Total Time: 5 hours 25 minutes; Servings: 12
To view this online, go to https://www.allrecipes.com/pumpkin-chai-latte-bars-recipe-11801788.
Ingredients
1-1/2 cups half and half
3 chai tea bags (such as Twinings® Chai)
Crust
1/2 cup unsalted butter, softened
1/4 cup white sugar
1 teaspoon vanilla extract
1 pinch salt
1 cup all-purpose flour
Filling
1 (15 ounce) can pumpkin puree (not pie filling)
1/2 cup firmly packed light brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
2 large eggs, at room temperature
Directions
Place half-and-half in a small saucepan over medium-low heat. Cook until mixture just begins to simmer, 5 to 7 minutes, stirring often. Remove pan from heat and add in chai tea bags. Allow mixture to steep, stirring occasionally, for about 15 minutes.
Preheat the oven to 350 degrees F (180 degrees C). Line an 8x8-inch square pan with enough parchment paper to have overhang on all sides.
For crust, beat butter, white sugar, vanilla and salt together in a large bowl with an electric mixer until smooth and combined. Add in flour and beat on low speed until mixture comes together to form a soft dough. Press dough firmly and evenly into the bottom of the prepared pan.
Bake in the preheated oven and until crust looks just set, 10 to 12 minutes. Allow to cool 5 minutes.
Meanwhile, for filling, in the same bowl you used for crust (no need to wipe out the bowl), beat together pumpkin, brown sugar, white sugar, vanilla, cinnamon, cardamom, salt, ginger, nutmeg, cloves, and allspice with an electric mixer until smooth and combined.
Remove tea bags from half-and-half mixture. Squeeze bags to remove as much moisture from them as possible; then discard tea bags. With the mixer running on low speed, gradually pour half-and-half mixture into pumpkin mixture; beat until all is thoroughly incorporated. Add in eggs and beat on low speed until just incorporated. Once crust has cooled for 5 minutes, pour filling evenly over the top.
Bake in the preheated oven until bars are puffed and there is only a slight jiggle in the center of the filling, 50 to 55 minutes. Allow bars to cool completely to room temperature, then refrigerate until chilled, at least 4 hours to overnight.
Once bars have chilled, lift them out of the pan using the parchment overhang. Cut into 12 bars.
If desired, served topped with a lightly sweetened whipped cream and an extra sprinkle of cinnamon.
IMPOSSIBLY EASY COCONUT PIE
This is from Betty Crocker, and begins, "This impossibly easy coconut pie is legendary among the Bisquick™ community. It’s a one-bowl dessert that many Betty Crocker™ fans have been making for years. Creamy and custard-like, this crustless pie can be prepped in just 10 minutes, so the next time you’re craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™ mix, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?"
Prep Time: 10 minutes; Total Time: 2 hours; Servings: 8
To view this online, click here.
Ingredients
1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Bisquick™ Original Pancake & Baking Mix
1/4 cup butter, melted
1-3/4 cups milk
1-1/2 teaspoons vanilla
4 eggs, slightly beaten
Instructions
Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
In medium bowl, stir all ingredients with fork or wire whisk until blended. Place pie plate onto cookie sheet. Pour filling into pie plate. Place filled pie plate on cookie sheet into preheated oven.
Bake 45 to 50 minutes or until golden brown and knife inserted in the center comes out clean. Cool 1 hour before serving. Cover and refrigerate any remaining pie.
COCOA KRISPIES TREATS
This is from Samantha Seneviratne at New York Times cooking enewsletter. For this yumminess, Samantha wrote, "Rice Krispies treats are a classic dessert for a reason. They’ve got everything: crunch, chew, buttery sweetness and just the right amount of salt. You’ll get extra credit for browning the butter first. What happens if you also stir some cocoa powder into the browned butter before mixing in the rest of the ingredients? The classic transforms into something shiny and new: deeply chocolatey, gooey and even a bit sophisticated. These treats are reminiscent in flavor to hot chocolate, thanks to the cocoa and marshmallows, but you can enjoy them any time of year. For some campfire vibes, stir in about 1/2 cup broken pieces of graham cracker with the crisp rice cereal."
Ready in: 50 minutes; Yield: 9 servings
To view this online, go to https://cooking.nytimes.com/recipes/756831951-cocoa-krispies-treats. While you're at it, if you haven't already subscribed to New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1/2 cup salted butter, plus more for greasing
1/2 cup unsweetened cocoa powder
2 teaspoons kosher salt (such as Diamond Crystal) or 1 teaspoon fine salt
1 (12-ounce) bag marshmallows
2 teaspoons vanilla extract
6 cups Rice Krispies, or other crisp rice cereal
Preparation
Butter a 9-inch square baking pan.
In a large pot, melt the 1/2 cup butter over medium heat. Cook, stirring often with a rubber spatula, until the milk solids on the bottom of the pan turn golden brown, about 3 minutes. Reduce the heat to low and stir in the cocoa powder and salt until incorporated.
Add the marshmallows and stir until they are about 80 percent melted. Some lumps are OK. Remove the pot from the heat, add the vanilla and cereal and stir the mixture until all the cereal is coated.
Transfer to the prepared pan. Use the spatula to gently spread the mixture out evenly but avoid packing it down. Let cool completely.
Remove from the pan and transfer to a cutting board. Cut into 9 even squares. Store in an airtight container at room temperature for up to 5 days.
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.
CANNOLI QUESADILLA WITH STRAWBERRY SAUCE
This was in an old Weight Watchers email (we're talking more than 10 years ago). The plan has changed several times since then.
This recipe begins, “Whip up this Italian-inspired specialty in honor of Mother’s Day. Topped with a simple strawberry sauce or just sliced strawberries, it’s a sweet treat every mom will love.”
POINTS® Value: 3 (value from when this recipe was emailed); Servings: 4; Preparation Time: 10 min; Cooking Time: 1 min; Level of Difficulty: Easy
Ingredients
8 oz fat-free ricotta cheese
3 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, or similar product, or to taste
1/4 tsp almond extract
1/4 cup mini chocolate chips
4 medium whole wheat tortilla
5 oz sweetened frozen whole strawberries, partially thawed and pureed (1/2 a 10 oz package), or whole sliced strawberries if you prefer
Directions
Mix together ricotta cheese, Splenda and almond extract by hand in a large bowl until well-combined and smooth; gently fold in chocolate chips. Chill for at least 2 hours (and up to overnight); drain off any liquid.
To soften tortillas, wrap them in layers of paper towels and then microwave them on high for 30 seconds.
Place about 1/4 cup of cheese mixture down the center of each cooled tortilla; fold tortilla over in half (or roll up burrito-style). Drizzle each serving with about 1 1/2 tablespoons of strawberry sauce or top with fresh strawberry slices; serve immediately. Yields 1 cannoli per serving.
Notes: Add more Splenda if you prefer your desserts very sweet. And feel free to top the quesadillas with freshly sliced strawberries when they’re in season. Or you can use a combination of pureed and sliced strawberries.
Note: Okay, this is me talking. I personally would refrain from the Splenda, simply because I'm not a big fan of non-sugar (read not-quite-sure-it's-not-synthetic) sweeteners. But that's my preference. I would use sugar or no sweetener at all. It's your call here.
CAST IRON ORANGE CAKE
This is from Lisa Donovan at The New York Times cooking newsletter. For this yumminess, Lisa wrote, "This is an elegant version of an easy Sunday cake – one that can be made early in the morning for eating a warm slice right out of the oven with coffee, and then letting it sit on the counter to enjoy it as a snack cake as the week rolls along. It magically gets better and better each day. It is adapted from Paul Bertolli’s Bitter Orange Cake recipe in his masterpiece, “Cooking by Hand,” which uses blood oranges. Here, a humble navel orange is used for its friendly sweetness. Rubbing some zest into the sugar, adding fennel and vanilla and flexing the charms of its main character ingredient (the orange), this beautifully simple cake becomes a bit deeper in its character. Playing around a bit with the flour, replacing some of the all-purpose with a toasted chestnut flour or by adding a little semolina, as this recipe calls for, makes for a delightful play on flavor, texture and crumb."
Prep Time: 15 minutes; Cook Time: 35 minutes plus cooling; Total Time: 2 hours; Yield: 1 10-inch cake
This was featured in "An Orange Cake From a Revolutionary Chef," and can be viewed online at https://cooking.nytimes.com/recipes/1024773-cast-iron-orange-cake. While you're at it, if you haven't already signed up for The New York Times cooking newsletter, I highly recommend doing so. Great recipes, guides, and more. Go ahead, I'll wait. (Tap, tap, tap...)
Ingredients
For the Cake
2 cups granulated sugar
2 navel oranges
2 teaspoons vanilla paste or vanilla extract
1/4 teaspoon fennel seeds, lightly toasted and coarsely ground (optional)
1/2 teaspoon plus a pinch kosher salt, such as Diamond Crystal
1 cup salted butter, at room temperature
2 medium or large egg yolks, at room temperature
2 cups all-purpose flour
1/4 cup/50 grams semolina flour (or another 1/4 cup all-purpose flour)
2 teaspoons baking powder
1/2 cup chopped toasted walnuts
Olive oil, for the pan
For the Buttermilk Chantilly Cream (optional)
3/4 cup heavy cream
1/2 tablespoon confectioners’ sugar
Pinch of kosher salt
1/4 cup whole buttermilk
Preparation
Make the cake: Place a 10-inch cast iron pan on the middle rack of the oven and heat the oven to 350 degrees while you prepare the batter.
Add sugar to the bowl of a stand mixer and finely zest one orange into it. Set the bowl aside and then trim a bit of the stem end off both oranges and discard. Cut oranges into 8 pieces and puree in a food processor or blender, scraping the bowl as needed. You need 1-1/2 cups puree; set aside.
To the stand mixer bowl, add vanilla, fennel seeds (if using) and a pinch of salt. Rub ingredients together vigorously with your hands and fingers.
When sugar is fragrant, add butter and set the mixer to medium-high speed to cream until fluffy, about 5 minutes. Scrape down bowl and paddle, making sure you aren’t leaving any butter unattended.
Add egg yolks and beat on medium-high until well incorporated, 1 to 2 minutes more, remembering to scrape bowl and paddle as needed.
While wet ingredients are working in the mixer, prepare dry ingredients by whisking together flour, semolina, baking powder and salt.
Scrape butter mixture down from bowl and paddle. Give it a good stir to make sure the batter is well mixed. Return to the stand mixer, add the reserved 1-1/2 cups orange puree and slowly incorporate on medium-low speed, then turn to medium-high to blend well.
Starting on low speed, add dry ingredients, then increase speed to medium-high and eventually to high, scraping bowl and paddle all the livelong day, until batter is very well mixed.
Remove the bowl from the mixer and use your spatula to scrape and stir in the nuts, making sure they’re well combined.
Remove the hot skillet from the oven, brush with a generous amount of olive oil and spread batter in the hot pan. It should sizzle and will get a nice, toasty caramelized bottom during baking.
Bake for 35 to 45 minutes. The cake should be set in the middle and golden brown on top. You can use a cake tester if you have one; it should come out clean. This cake can be eaten on its own warm out of the oven after sitting for a little over 30 minutes.
If you’d like, make the cream: Using a stand mixer with the whisk attachment or a hand mixer, beat heavy cream in a large bowl, gradually adding sugar along with a pinch of salt until firm peaks form, 3 to 6 minutes. Add buttermilk and beat until billowy with soft peaks, about 1 minute. Serve immediately with slices of cooled cake, or chill in the refrigerator for up to 4 hours. If the cream separates a bit after sitting, gently beat the cream with a whisk (nothing electric here) just to recombine.
PUMPKIN CHAI LATTE BARS
This is from allrecipes, and begins, "These pumpkin chai latte bars are pumpkin-pie-like bars that sit atop a buttery shortbread crust, and get an extra boost of flavor from Chai tea. These require a good amount of time in the fridge, so plan ahead."
Prep Time: 20 minutes; Cook Time: 1 hour 5 minutes; Chill Time: 4 hours; Total Time: 5 hours 25 minutes; Servings: 12
To view this online, go to https://www.allrecipes.com/pumpkin-chai-latte-bars-recipe-11801788.
Ingredients
1-1/2 cups half and half
3 chai tea bags (such as Twinings® Chai)
Crust
1/2 cup unsalted butter, softened
1/4 cup white sugar
1 teaspoon vanilla extract
1 pinch salt
1 cup all-purpose flour
Filling
1 (15 ounce) can pumpkin puree (not pie filling)
1/2 cup firmly packed light brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
2 large eggs, at room temperature
Directions
Place half-and-half in a small saucepan over medium-low heat. Cook until mixture just begins to simmer, 5 to 7 minutes, stirring often. Remove pan from heat and add in chai tea bags. Allow mixture to steep, stirring occasionally, for about 15 minutes.
Preheat the oven to 350 degrees F (180 degrees C). Line an 8x8-inch square pan with enough parchment paper to have overhang on all sides.
For crust, beat butter, white sugar, vanilla and salt together in a large bowl with an electric mixer until smooth and combined. Add in flour and beat on low speed until mixture comes together to form a soft dough. Press dough firmly and evenly into the bottom of the prepared pan.
Bake in the preheated oven and until crust looks just set, 10 to 12 minutes. Allow to cool 5 minutes.
Meanwhile, for filling, in the same bowl you used for crust (no need to wipe out the bowl), beat together pumpkin, brown sugar, white sugar, vanilla, cinnamon, cardamom, salt, ginger, nutmeg, cloves, and allspice with an electric mixer until smooth and combined.
Remove tea bags from half-and-half mixture. Squeeze bags to remove as much moisture from them as possible; then discard tea bags. With the mixer running on low speed, gradually pour half-and-half mixture into pumpkin mixture; beat until all is thoroughly incorporated. Add in eggs and beat on low speed until just incorporated. Once crust has cooled for 5 minutes, pour filling evenly over the top.
Bake in the preheated oven until bars are puffed and there is only a slight jiggle in the center of the filling, 50 to 55 minutes. Allow bars to cool completely to room temperature, then refrigerate until chilled, at least 4 hours to overnight.
Once bars have chilled, lift them out of the pan using the parchment overhang. Cut into 12 bars.
If desired, served topped with a lightly sweetened whipped cream and an extra sprinkle of cinnamon.
IMPOSSIBLY EASY COCONUT PIE
This is from Betty Crocker, and begins, "This impossibly easy coconut pie is legendary among the Bisquick™ community. It’s a one-bowl dessert that many Betty Crocker™ fans have been making for years. Creamy and custard-like, this crustless pie can be prepped in just 10 minutes, so the next time you’re craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™ mix, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?"
Prep Time: 10 minutes; Total Time: 2 hours; Servings: 8
To view this online, click here.
Ingredients
1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Bisquick™ Original Pancake & Baking Mix
1/4 cup butter, melted
1-3/4 cups milk
1-1/2 teaspoons vanilla
4 eggs, slightly beaten
Instructions
Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
In medium bowl, stir all ingredients with fork or wire whisk until blended. Place pie plate onto cookie sheet. Pour filling into pie plate. Place filled pie plate on cookie sheet into preheated oven.
Bake 45 to 50 minutes or until golden brown and knife inserted in the center comes out clean. Cool 1 hour before serving. Cover and refrigerate any remaining pie.
COCOA KRISPIES TREATS
This is from Samantha Seneviratne at New York Times cooking enewsletter. For this yumminess, Samantha wrote, "Rice Krispies treats are a classic dessert for a reason. They’ve got everything: crunch, chew, buttery sweetness and just the right amount of salt. You’ll get extra credit for browning the butter first. What happens if you also stir some cocoa powder into the browned butter before mixing in the rest of the ingredients? The classic transforms into something shiny and new: deeply chocolatey, gooey and even a bit sophisticated. These treats are reminiscent in flavor to hot chocolate, thanks to the cocoa and marshmallows, but you can enjoy them any time of year. For some campfire vibes, stir in about 1/2 cup broken pieces of graham cracker with the crisp rice cereal."
Ready in: 50 minutes; Yield: 9 servings
To view this online, go to https://cooking.nytimes.com/recipes/756831951-cocoa-krispies-treats. While you're at it, if you haven't already subscribed to New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1/2 cup salted butter, plus more for greasing
1/2 cup unsweetened cocoa powder
2 teaspoons kosher salt (such as Diamond Crystal) or 1 teaspoon fine salt
1 (12-ounce) bag marshmallows
2 teaspoons vanilla extract
6 cups Rice Krispies, or other crisp rice cereal
Preparation
Butter a 9-inch square baking pan.
In a large pot, melt the 1/2 cup butter over medium heat. Cook, stirring often with a rubber spatula, until the milk solids on the bottom of the pan turn golden brown, about 3 minutes. Reduce the heat to low and stir in the cocoa powder and salt until incorporated.
Add the marshmallows and stir until they are about 80 percent melted. Some lumps are OK. Remove the pot from the heat, add the vanilla and cereal and stir the mixture until all the cereal is coated.
Transfer to the prepared pan. Use the spatula to gently spread the mixture out evenly but avoid packing it down. Let cool completely.
Remove from the pan and transfer to a cutting board. Cut into 9 even squares. Store in an airtight container at room temperature for up to 5 days.
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