Archive for the ‘Dessert’ Category

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Lemon Meringue Pie

November 9, 2017

20171027 Lemon Pie 05Lemon meringue is one of my mom’s most favorite types of pie. I was missing her the other afternoon, and we had friends coming over for dinner. One thing led to another and soon we had a lemon meringue pie for everyone!

You will need:

  • 1 pie crust
  • 5 large eggs, split into yolks and whites
  • 1 1/4 c sugar
  • 1/4 c cornstarch
  • 1/4 t salt
  • 1 1/4 c water
  • 1/4 c whole milk
  • 1 lemon, zested
  • 1/2 c fresh lemon juice
  • 2 T unsalted butter, cut into four pieces
  • 1/2 t cream of tartar
  • Pinch of salt
  • 1/2 t vanilla
  • 3/4 c powdered sugar

20171027 Lemon Pie 04

Then you will…

  1. Line a 9-inch pie plate with the pie dough, trimming the edge if needed.
  2. Lightly prick pie dough all over with a fork, then chill for 30 minutes.
  3. Preheat your oven to 375 degrees.
  4. Line the pie crust with aluminum foil and fill with raw rice.
  5. Bake until the sides are set and edge is just turning a pale golden color, about 20 minutes.
  6. Carefully remove the foil and rice; return pie crust to the oven and back until the pie crust is golden, another 10-20 minutes.
  7. Meanwhile, whisk together the yolks in a small mixing bowl.
  8. In a medium saucepan, whisk together the sugar, cornstarch and 1/4 teaspoon salt.
  9. Gradually add the water and milk, whisking until smooth.
  10. Bring to a boil over medium heat, whisking frequently as the mixture begins to thicken.
  11. Remove from heat.
  12. Gradually whisk about 1 cup of the hot mixture into the yolks to temper the yolks.
  13. Then whisk the yolk mixture back into the saucepan.
  14. Whisk in the lemon zest and lemon juice and simmer, whisking constantly, for 3 minutes.
  15. Remove from the heat and whisk in the butter until incorporated.
  16. Cover the surface with wax paper to keep warm and prevent a film from forming.
  17. Remove the crust from the oven and reduce temperature to 350 degrees.
  18. In a large mixing bowl, beat the egg whites with the cream of tartar, a pinch of salt, and the vanilla until they hold soft peaks.
  19. Keep beating and add the powdered sugar gradually, until the meringue holds stiff, glossy peaks.
  20. Pour the lemon curd filling into the prepared pie crust.
  21. Spread the meringue on top of the lemon curd filling, covering completely.
  22. Bake until the meringue is golden, about 15 minutes.
  23. Cool completely on a wire rack for at least 2-3 hours before serving.

20171027 Lemon Pie 01

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Fresh Apple Crisp

October 26, 2017

20170918 Apple Crisp 03

Isn’t fall fabulous? The leaves change to beautiful colors; the temperature drops; and you can do all sorts of fun activities like apple picking! We took R to his first orchard recently. He loved picking apples, although the goats on the farm were still a little daunting.

You will need:

  • 8 tart apples
  • 3/4 c flour
  • 3/4 c packed brown sugar
  • 1/2 t salt
  • 1 1/2 t ground cinnamon
  • 1/2 t ground ginger
  • 1/4 t ground cloves
  • 1/4 t ground nutmeg
  • 8 T unsalted butter, cold and cut into small cubes

Then you will…

  1. Preheat your oven to 375 degrees Fahrenheit. Set out a 9×13 inch baking dish.
  2. Peel, core and cut the apples into 1-inch pieces.
  3. Spread the apples in the baking dish.
  4. In a small mixing bowl, combine together the flour with the brown sugar, cinnamon, ginger, cloves, and nutmeg
  5. Cut the butter into the flour mixture until it is coarse and crumbly.
  6. Sprinkle the flour mixture on top of the apples.
  7. Bake until golden, tender and bubbling, about 50-60 minutes.
  8. Allow to cool at least 5 minutes before serving. It’s particularly yummy with a little vanilla ice cream or fresh cream on top.
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Peanut Butter Brownie Trifle

April 28, 2017

20170408 PB Trifle 03

D gave me a beautiful trifle dish recently, and we made this trifle to celebrate. At its most basic, a trifle is a layered dessert that usually has some combination of cake, pudding and whipped cream. This one is extra special with peanut butter and brownies – a combination we love!

You will need:

  • 1 fudge brownie mix (13-inch x 9-inch pan size), prepared according to package directions
  • 2 packages (13 ounces each) miniature peanut butter cups
  • 4 cups cold 2% milk
  • 2 packages (5.1 ounces each) instant vanilla pudding mix
  • 1 cup creamy peanut butter
  • 4 teaspoons vanilla extract
  • 2 cartons (8 ounces each) frozen whipped topping, thawed

Then you will…

  • Cut or break brownies into 3/4-in. pieces.
  • Roughly chop the peanut butter cups; set aside 1/3 cup for garnish.
  • In a large bowl, whisk together the milk and pudding mixes for 2 minutes (mixture will be thick).
  • Whisk in the peanut butter and vanilla until well mixed. Fold in the whipped topping.
  • Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups.
  • Spoon a third of the pudding mixture over the top. Repeat layers twice.
  • Garnish with reserved peanut butter cup pieces.
  • Refrigerate until chilled.

 

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Pumpkin Pie Cupcakes

November 16, 2016

We recently celebrated a Friendsgiving, complete with seven babies. I wanted to bring a dessert that was easy to eat one-handed, so I adapted this pumpkin pie cupcake recipe and it worked great! It tastes a lot like pumpkin pie but in a cupcake form. If you really like the smooth custardy consistency of pumpkin pie, this probably won’t be your favorite dish. However, it has all the same flavors and doesn’t require a fork!

20161112-pumpkin-cupcakes-01

You will need:

  • 1 can (15 oz) pure pumpkin puree
  • 1/4 c brown sugar
  • 1/2 c sugar
  • 2 eggs, lightly beaten
  • 1 t vanilla extract
  • 3/4 fat-free evaporated milk
  • 1/4 t salt
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 1/2 t ground nutmeg
  • 1/2 t ground ginger
  • 1/2 t ground cloves
  • 1 1/2 t ground cinnamon
  • 2/3 c flour
  • Whipped cream (Optional)

Then you will…

  1. Preheat your oven to 350 degrees. Grease a muffin tin with non-stick cooking spray.
  2. In a medium mixing bowl, whisk the pumpkin together with the sugars, eggs, vanilla, evaporated milk, salt, baking soda, baking powder, nutmeg, ginger, cloves and cinnamon.
  3. Whisk in the flour.
  4. Scoop 1/4 c of the batter into each muffin cup.
  5. Bake for 20-25 minutes, or until set in the middle.
  6. Remove from the oven and allow to cool 25 minutes.
  7. Gently remove from the pan and allow to finish cooling on a wire rack.
  8. If desired, top with whipped cream and a dash of cinnamon or nutmeg before serving.
  9. Extras should be refrigerated.

20161112-pumpkin-cupcakes-02

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Rice Krispie Treats

August 1, 2016

I have bunch of coconut oil at home right now and was looking for creative uses. I found a variation of rice krispie treats that used coconut oil instead of butter for a dairy-free version. It was a delicious way to mix up these childhood favorites.

You will need:

  • 1/4 c coconut oil
  • 10.5 oz marshmallows
  • 5 c rice krispie cereal

Then you will…

  1. Line a 9×13 inch baking pan with foil and lightly grease with nonstick cooking spray.
  2. In a large nonsticket skillet, heat the coconut oil over medium heat.
  3. Add the marshmallows and stir constantly until melted and smoothly mixed into the oil.
  4. Remove from heat and stir in the cereal.
  5. Lightly spread the treat mixture into the prepared pan. Avoid pressing too much if you want light, airy treats.
  6. Allow to cool for at least an hour before cutting and serving.

20160722 Rice Krispies 02

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Grapefruit Curd Tea Cake

May 19, 2016

We get a box of fruit delivered every month. This month’s delivery had some gorgeous grapefruits. Since D and I drink lots of tea, I decided to make an afternoon tea cake that highlighted the yumminess of the grapefruit.

20160509 Grapefruit Cake 03

You will need:

  • 3 grapefruits, zested and juiced (strain out the seeds; you should have roughly 1 cup of juice)
  • 17 T unsalted butter, room temperature and divided
  • 1 1/4 c sugar
  • 2 egg yolks, room temperature
  • 5 eggs, room temperature
  • 1/4 t + pinch of salt, divided
  • 1 lime, juiced
  • 1 t vanilla extract
  • 1 1/2 c flour
  • 2 t baking powder
  • Powdered sugar

Then you will…

  1. In a small saucepan, bring the grapefruit juice to a simmer and reduce until it is about a half cup in volume. Remove from heat.
  2. In a medium heatproof bowl (e.g., metal), cream together 5 tablespoons of the butter with 1/2 cup of the sugar until fluffy and well combined.
  3. Whisk in the egg yolks and two eggs until light and fluffy, about 4 minutes.
  4. Whisk in the pinch of salt and lime juice. It won’t be smooth, which is fine.
  5. Whisk in the grapefruit juice.
  6. Bring a few inches of water to a simmer in a small saucepan. Place the bowl with the grapefruit mixture on top to create a double boiler.
  7. Whisk for about 10 minutes until the sugars dissolve, the mixture smooths out, and it thickens to a pudding-like consistency. This creates the grapefruit curd.
  8. Remove the curd from the heat and whisk in a third of the grapefruit zest. Set the curd aside.
  9. Preheat your oven to 350 degrees. Line the bottom of an 8 or 9-inch springform with parchment paper. Grease the pan and set aside on top of a baking sheet.
  10. In a large mixing bowl, cream together the remaining 12 tablespoons of butter, 3/4 c sugar, and leftover grapefruit zest until well combined and fluffy.
  11. Whisk in half of the grapefruit curd.
  12. Whisk in the remaining three eggs and vanilla until light and fluffy, about 4 minutes.
  13. Whisk in the baking powder, 1/4 teaspoon salt and the flour until well combined.
  14. Spread the batter in the prepared springform.
  15. Top with the remaining curd.
  16. Bake for 30-45 minutes or until a tester in the center comes out clean.
  17. Allow to cool for 10 minutes before removing the cake from the springform and transferring to a wire rack.
  18. Dust with powdered sugar and serve with your favorite tea.

 

  1. 20160509 Grapefruit Cake 01

 

 

 

 

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Espresso Chocolate Chip Cookie Bars

March 11, 2016

These are quick prep and a relatively short bake time. They are perfect warm with a little ice cream and caramel!

20160310 Espresso Bars 01

You will need:

  • 8 T unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1 1/2 t vanilla extract
  • 1 T instant espresso powder
  • Pinch of salt
  • 1 c brown sugar
  • 1 c flour
  • 1 c semisweet chocolate chips

Then you will…

  1. Preheat your oven to 350 degrees. Line an 8×8 baking dish with foil and lightly grease.
  2. In a medium mixing bowl, combine the butter with the egg, vanilla, espresso powder and salt until well mixed and airy.
  3. Mix in the brown sugar until well combined.
  4. Mix in the flour and the chocolate chips.
  5. Spread in the prepared baking dish.
  6. Bake 25-35 minutes or until golden and set in the middle.
  7. Allow to cool ten minutes in the pan. Remove and allow to cool on a wire rack.
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