Tag Archives: dessert

Dec17 031

Sticky Bread Pudding with Apples

 

What do you do when you have bread that is on the verge of getting too old and apples that are destined for the compost bin? Why it sounds like the makings of apple bread pudding to me! And it smells so delicious while it’s cooking, no one will ever know you’re salvaging food destined for disposal. lol!

Apples that have been sitting around too long…

 

Old bread that is drying out and no one else will eat…

There’s no measurements for this, so just follow through the photos and make your own adjustments and variations. You really can’t go wrong with bread pudding!

So let’s start by putting generous pats of butter at the bottom of your pan. I used a 9×9 in. square pyrex dish. You can either melt the butter or softhen and spread all over the bottom of your pan.

Peel, core and cut up your apples.

Spread the apples across the bottom of the pan and sprinkle with cinnamon.

If you like nuts, you can also sprinkle some on top of the apples.

Now get a cup or so of brown sugar (I only had light, but you can use dark brown sugar too) and sprinkle it all over the apples and nuts. This will caramelize into a gooey bottom for your pudding.

Now take your bread and tear it up over the apples and sugar. Since I was using a soft bread, I didn’t pre-soak it.

If you happen to use a hardier bread like a baguette though, I would recommend soaking it in the milk and egg mixture for 30 mins to an hour before pouring the mixture over the apples.

Mix together about 2 cups of milk, 1/2 cup of sugar and 4 eggs and pour over the bread.

Bake in 350 degrees F until it is fluffy and brown at the edges. About 45-55 mins.

It will collapse into itself a bit when it starts to cool, but that’s ok. Let it cool completely to get the gooeyness underneath to settle.

Just when you think you can’t stand waiting anymore, it will be cool enough to cut through and enjoy with a cup of coffee. Yumm! Just for added decadence, you can drizzle cream cheese frosting on top!

 

 

 

Dec15 011

Old Fashioned Buttermilk Chesspie

chess pie
I love custard like desserts and I love pies! I kept seeing this Chesspie recipe in several of the Southern cookbooks I own and online, and I have been wanting to try it since.
I found this recipe from Deep South Dish and it seemed unbelievably simple and easy to make. I did love that hint of lemony aroma and taste that took away that sometimes overpowering egginess of egg pies.
When I posted this photo on facebook, one of my friends commented that his grandmother used to make a chocolate chesspie. Now I'm intrigued! I'll have to try the chocolate version next.
Old Fashioned Buttermilk Chesspie
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1½ cup Sugar
  • 1 teaspoon Cornmeal
  • 2 teaspoons All-purpose Flour
  • Pinch of Salt
  • ½ cup Butter, melted and cooled
  • ½ cup Buttermilk
  • 2 teaspoons Vanilla
  • 4 Eggs
  • Zest from 1 Lemon
  • Juice of ½ a lemon
  • 1 Unbaked Pie Shell
  • Whipped Cream and Nutmeg (optional)
Instructions
  1. Pre-bake pie shell according to package directions.
  2. Preheat oven to 350 degrees F
  3. Whisk together all ingredients (except whipped cream and nutmeg) and pour into the pie shell.
  4. Bake for 30-35 mins until set.

 

 

moussecake

Triple Chocolate Mousse Cake

Are you on Pinterest yet? If not, you’ve got to go on there. It’s addicting. That’s where I found this recipe and it’s there that I have pinned several recipes that I want to try out. The photo looked so tempting that I just had to try it. While I had a few mis-steps as you can see from the photos below, we have fallen in love with this recipe and have made it a few times since then. As a matter of fact, I still have a couple of slices in the freezer from when we made it for my daughter’s birthday a couple of weeks ago.

The recipe is at the end of my post. It is the exact same recipe from MUPPY’s  with just a few adjustments that I made in the measurements and instructions.

Here’s a few notes on the mishap I made the first time I made the recipe (I did better the second time):

The major mistake was not reading the pan size correctly. Here, I used a 8 inch pan instead of a 10 inch pan. The cake filled the pan, leaving no room for the mousse layers.

So what did I do to fix it? I ate it…

I took the sides off the springform pan off, cut the cake in half, and put the bottom layer back together with the sides of the pan.  Since I had to peel off the paper liner around the pan, I also replaced the parchment paper collar around the cake (this is to make sure the mousse/cake separates from the pan without breaking). The extra cake that I cut off…. it was delicious with a cup of coffee while I waited for this dessert to set!

The other mistake (which is not as bad as the first one) is that I did not realize that by cutting the excess top of the cake layer off, the sides kind of shrunk in. So when I poured the mile chocolate layer, it filled in the sides so you couldn’t see three layers on the outside shot, just two: milk chocolate and white chocolate. That’s because the dark chocolate cake is buried under there.

After the chocolate milk layer is set, pour the white chocolate mouse layer on top and return to the refrigerator or freezer to set.

See, all ended up still looking delicious and tasted like it too! Note on this photo, the outer edge of the bottom layer where it pulled away from the side. Try to avoid that by using the right sized pan 🙂

Triple Chocolate Mousse Cake
 
Ingredients
  • 6 Tbsp. Butter
  • ¾ cup Dark Chocolate
  • 4 large Eggs, separated
  • 1 teaspoon Vanilla Extract
  • ⅓ cup Brown Sugar
  • 1 Tbsp. Flour
  • 1 oz. package of Unflavored Gelatin powder + 2 Tbsp. Hot Water
  • ½ cup White Chocolate chips
  • ½ cup Milk Chocolate chips
  • 4 Egg Yolks
  • ¼ cup Granulated Sugar
  • 2 cups Heavy Cream (separated)
  • 6 Tbsp. Butter
  • ¾ cup Dark Chocolate
  • 4 large Eggs, separated
  • 1 teaspoon Vanilla Extract
  • ⅓ cup Brown Sugar
  • 1 Tbsp. Flour
  • 1 oz. package of Unflavored Gelatin powder + 2 Tbsp. Hot Water
  • ½ cup White Chocolate chips
  • ½ cup Milk Chocolate chips
  • 4 Egg Yolks
  • ¼ cup Granulated Sugar
  • 2 cups Heavy Cream (separated)
  • 1 oz. package of Unflavored Gelatin powder + 2 Tbsp. Hot Water
  • ½ cup White Chocolate chips
  • ½ cup Milk Chocolate chips
  • 4 Egg Yolks
  • ¼ cup Granulated Sugar
  • 2 cups Heavy Cream (separated)
  • 1 oz. package of Unflavored Gelatin powder + 2 Tbsp. Hot Water
  • ½ cup White Chocolate chips
  • ½ cup Milk Chocolate chips
  • 4 Egg Yolks
  • ¼ cup Granulated Sugar
  • 2 cups Heavy Cream (separated)
Instructions
  1. Preheat oven to 350F
  2. Grease and line sides of a 10 inch springform pan
  3. Combine butter and chocolate in a microwave safe bowl and melt in the microwave on high for one minute, stirring at the 30 second mark.
  4. Stir melted chocolate and butter mixture until smooth and let cool slightly.
  5. Beat egg whites and slowly incorporate brown sugar until it forms stiff peaks.
  6. In another bowl, whisk the egg yolks and vanilla, then add the melted chocolate and butter until well blended.
  7. Whisk in a third of the stiff egg whites mixture into the chocolate mixture.
  8. Fold in the remaining egg white mixture into the chocolate mixture until combined.
  9. Pour the batter into the prepared springform pan and bake for 20 minutes or until the cake springs back when gently touched in the center.
  10. Leave cake to cook in the pan while you prepare the mousse layers.
  11. Dissolve the gelatin powder in the hot water, set aside.
  12. In a saucepan, combine the 4 egg yolks, ¼ cup sugar and 1 cup of cream and whisk together over low heat until it just starts to thicken.
  13. Remove from heat and whisk in the gelatin mixture until it is well blended.
  14. Strain the custard mixture.
  15. Place the milk chocolate chips in one bowl and the white chocolate chips in a second bowl.
  16. Divide the hot custard mixture evenly between the white and milk chocolate bowls to melt them.
  17. Stir each bowl until the chocolates are melted and well mixed into the custard and smooth.
  18. Whip the remaining one cup of heavy cream until thick and again divide evenly between the bowls of white and milk chocolate custards.
  19. Fold in the whipped cream gently into the chocolate custard mixtures.
  20. Pour the milk chocolate mousse over the dark chocolate cake base and put in the freezer or refrigerator for 15 minutes to set.
  21. Next, pour the white chocolate mousse on top of the milk chocolate and return the pan to the freezer or refrigerator until set.
  22. If you are letting the mousse set in the refrigerator, it may take overnight. If you put it the freezer, it should be set in about an hour.

My Best Apple Pie Yet!

I love apple pie! My favorite one is either Mrs. Smith’s dutch topped or Marie Calender’s deep dish 🙂 Yeah, I’m not ashamed to admit it. I liked the frozen kind that you just pop in the oven. My previous attempts at making apple pie always ended up with filling that was too runny, undercooked, overcooked, cloyingly sweet or not sweet enough. And always, I always used the frozen pie crusts. I didn’t think it was worth the effort of rolling out your own dough and all that when you can buy perfectly good crust for a dollar and something.

Well, OK, I was also too timid to make my own dough. I’ve tried it before, mind you. One came out hard and thick, once, it was too doughy, and once, it just was not edible at all. It wasn’t worth the trouble for me. I liked the boxed frozen stuff from the store.

Then one weekend while I was cleaning out the refrigerator, I discovered six apples (fuji, golden delicious, gala) in the bottom of the vegetable bin. No telling how long they have been there, but they were getting that slightly dried out look to them. So, I decided right then and there to make apple pie out of them. BUT, I didn’t have my store-bought crust! But heck, I’ve got several Daring Baker challenges under my belt now, so why not confront the pie crust challenge too? After a short internet search, I came up with a recipe that I combined from one or two recipes and this is what I came up with.

Apple Pie

I am not the best photographer, but I think you can see in this photo how perfect this pie was. The crust was perfectly flaky and the filling was “just right.” We’ve deemed this version my finest yet, so I decided to finally post an Apple Pie Recipe.
Continue reading

Strawberry Tiramisu

stiramisu-wholeThis is one of Asi’s favorite desserts, tiramisu. She likes tiramisu so much, she even asked for tiramisu for her birthday treat rather than the traditional birthday cake. Every so often when we just have a craving for something sweet and creamy, we also make tiramisu without needing an occasion for an excuse. This strawberry tiramisu came about because we wanted to use up some last-of-the-season strawberries. We adapted this from a Strawberry Tiramisuwe found from Best of the Best from Colorado by Gwen McKee and Barbara Moseley who spent 22 years combing the country for the best recipes and have compiled them in the Best of the Best Series of cookbooks.

stiramisu-slice

INGREDIENTS:
16 oz. mascarpone cheese at room temperature
1 pint heavy cream
1 & 1/2 pint strawberries, rinsed & hulled
3 Tablespoons confectioners sugar
1/3 cup orange juice
3 Tablespoons orange flavored liqueur
24 lady fingers

In a medium bowl, whisk mascarpone cheese, confectioners sugar, and one tablespoon of the orange liqueur until well blended. In large chilled bowl with electric mixer at medium speed, beat heavy cream until soft peaks form; gently fold whipped cream into mascarpone mixture until blended. In blender or food processor, blend together remaining liqueur, the strawberries, granulated sugar, and orange juice to a smooth puree. Pour strawberry mixture into shallow bowl.

Dip half the lady fingers in the strawberry mixture to coat; arrange in a 9 inch square glass dish, side-by-side in 2 rows. Spread 1/2 cup of the strawberry mixture evely over the lady fingers. Spread 1/2 of the cream mixture on top. Repeat the layers with the remaining lady fingers, strawberry mixture, and again ending with the cream on top. Smooth the to top, cover with a plastic wrap and refrigerate for at least 8 hours or overnight (this is the hardest part, the waiting).

We usually go for a walk at this point to assuage the guilt or take a nap or blog. Anything to while 8 hours away.

When you are ready to dig in, you can eat as is or you can dust each serving with cocoa powder and top with additional slices of strawberry.