Category: Dessert

Chocolate · Dessert · Do-ahead

Mocha Chocolate Icebox cake

Belinda

Here is a lovely, easy cake to make for Valentines Day. You will adore it and so will your other half!
A Barefoot Contessa gem.

Serves 8
2 cups cold heavy cream
12 oz Italian mascarpone cheese
1.2 cup sugar
1/4 cup Kahlua liqueur
2 tbsp unsweetened cocoa powder, such as Pernigotti
1 tsp instant espresso powder
1 tsp pure vanilla extract
Three 8-ounce packages Tate’s Bake Shop chocolate chip cookies
Shaved semi sweet chocolate, for garnish

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder and vanilla. Mix on low speed to combine and then slowly raise the speed until it forms firm peaks.

To assemble the cake, arrange a layer of chocolate chip cookies in an 8 inch springform pan, covering the bottom as much as possible. (You can break some to fill in the empty spaces)
Spread a 1/5 of the mocha whipped cream evenly over the cookies.
Place another layer of cookies on top, lying flat and touching, followed by another 1/5 of the cream.
Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream.
Smooth the top, cover with plastic wrap and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan.
Sprinkle the top with the shaved chocolate, cut in wedges and serve cold

Dessert

Grand Marnier macerated strawberries in wonton cups with orange mascarpone cream

Belinda

Such a lovely, light idea for a dessert. The strawberries are given extra flavor by macerating in Grand Marnier or fresh orange juice and powdered sugar, and the crispy wonton pastry contrasts with the orange flavored cream. Gorgeous!

Makes about 24

Wontons
2 cups sweet strawberries, hulled, and chopped into 1/2 inch pieces
3 tbsp Grand Marnier  (OR 3 tbsp orange juice)
1 tbsp powdered sugar
cooking spray
24 wonton wrappers

Mascarpone whipped cream
1 cup heavy whipping cream
1/2 cup mascarpone cheese, at room temperature
3 tbsp powdered sugar
1 tsp pure vanilla extract
zest of 1 orange

For garnish
Some fresh mint leaves, roughly chopped

For the wontons
In a large bowl, combine the strawberries, Grand Marnier or orange juice and powdered sugar. Allow the strawberries to macerate for 20 minutes.
Place a rack in the middle of the oven and preheat it to 350 F.
Spray a 24 count mini muffin tin with cooking spray.
To create the wonton cups, make a small fold in the center of each wonton and push it into the muffin cup. Bake the cups until the edges are golden, 5 to 6 minutes.
Cool the cups while you make the whipped cream.

For the whipped cream
In a bowl using an electric mixer, combine the heavy cream, mascarpone, sugar, vanilla and orange zest.
Whip the cream until it has soft peaks, about 3 minutes.

To assemble the cups
Drain the berries, reserving the macerating liquid. place a few berry slices in the bottom of each cup. Fill the cup with a tbsp of whipped cream and top with additional strawberries. Drizzle a little of the reserved macerated liquid over each wonton, sprinkle with chopped mint leaves and serve.

 

Dessert · Fruit · Gluten Free · Vegan

Melon balls with tequila, lime and mint

Belinda

Gorgeous, slimming, and refreshing at the end of a meal.

Try and get a “melon baller” for this recipe as it will make your life so much easier. They are easy to find these days and you can also get one online.

Serves 4

1 honeydew melon, preferably chilled
3 tbsp cold tequila
finely grated zest of 1/2 lime plus extra to serve
Juice of 1/2 lime
A tiny pinch of sea salt
A few sprigs fresh English mint, leaves only, chopped

Halve the melon and remove the seeds with a spoon. Using a melon baller, scoop the flesh into neat balls and place in a large bowl.

Mix the tequila, lime zest and juice, honey, and salt together in a small pitcher.
Taste and add a little more honey if the dressing is too sour.
Pour over the melon balls, toss very gently to mix and chill for at least 15 minutes.

Divide the melon balls among serving glasses, grate over some lime zest and sprinkle with freshly chopped mint to serve

 

Dessert · Fruit · Gluten Free · Nuts

Roasted pineapple with mint, pistachios and honey

Belinda

This was recently posted in Bon Appetite Magazine, but I happen to have been making this very simple dessert for a while.

Serves 4

1/2 cup (packed) dark brown sugar
1/2 cup freshly squeezed orange juice
3 tbsp flowery honey
1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges
1/4 cup creme fraiche or Greek yoghurt
1/3 cup natural unsalted pistachios, coarsely chopped
2 tbsp torn fresh mint leaves

Preheat the oven to 450 F
Line a large rimmed baking sheet with parchment paper.
Stir the first 3 ingredients together in a large bowl until the sugar dissolves.
Add the pineapple wedges and toss to coat.
Let this marinade, tossing occasionally, for 10 to 20 minutes.
Place the pineapple, one flat side down, on the prepared cooking sheet; Reserve the marinade.

Roast the pineapple for 15 mins. Turn, brush with more marinade and roast until tender and caramelized, 10 to 20 minutes.
Drizzle over with the remaining marinade and let the pineapple cool slightly.

Divide the pineapple among plates. Spoon the creme fraiche or yoghurt alongside.
Garnish with the nuts and fresh mint.

Baking · Breakfast · Dessert · Do-ahead · Egg based · Fruit · Holiday Food

Blueberry and brioche brunch bake

Belinda

Another fab Holiday brunch dish prepared the night before. This one oozing with sweet blueberries then covered in a warm blueberry sauce for good measure.

Makes 6 servings

For the breakfast casserole

4 brioche (about 14 oz in all)  or 8 x 1” thick slices of brioche or other white bread, cubed
1/4 lb cream cheese, cut into cubes
3/4 cup fresh or frozen blueberries
1 1/2 tbsp grated orange zest
6 large eggs
1 cup whole milk
1/4 cup pure maple syrup

For the blueberry sauce

3/4 cup sugar
1 tbsp cornstarch
3/4 cup water
3/4 cup fresh or frozen blueberries
2 tsp unsalted butter
3/4 tsp freshly squeezed orange juice

Lightly butter the bottom and sides of a 12 x 9 x 2 (approx) baking dish

Arrange half the brioche slices or cubes in the bottom. Scatter the cream cheese cubes, 3/4 of the blueberries and the orange zest over the brioche or bread. Top with the remaining brioche or bread cubes.

In a bowl, stir the eggs, milk and maple syrup to blend. Pour this egg mixture evenly over the entire casserole. Cover with aluminum foil and refrigerate overnight.

Preheat the oven to 350 F

Remove the casserole from the fridge 30 minutes before you cook it.
Bake, covered, for 40 minutes. Remove the foil and bake uncovered until puffed and golden, about another 30 minutes.

Meanwhile, prepare the blueberry sauce;

In a large saucepan, blend the sugar and cornstarch, then stir in the water. Cook over medium-high heat, stirring frequently, until the mixture boils, thickens, and becomes clear, about 5 minutes.
Stir in the blueberries. Reduce the heat to low and cook until the blueberries burst, about 10 minutes.
Remove from the heat and stir in the butter and lemon juice and keep warm until the casserole is done.

Cut the baked casserole into 6 squares, and transfer to plates. Pour abut 1/4 cup blueberry sauce over each portion and serve hot.

 

 

Breakfast · Dessert · Do-ahead · Fruit · Holiday Food

Baked Panettone with ricotta and mandarin oranges

Belinda

Go out and buy a lovely fruity panettone and prepare this the night before, for a Thanksgiving or Christmas breakfast. All you have to do in the morning is pop it in the oven and you will think you’ve died and gone to Italian heaven!

Makes 6 servings

1 tbsp butter, preferably unsalted
8 oz fresh whole-fat ricotta cheese
1/2 cup sugar
1/4 cup heavy cream
1 tbsp Cointreau or Grand Marnier ( or a litte more!)
Six 1/2 inch thick slices of panettone
One 11 oz can of mandarin oranges, drained
6 extra large eggs
1/2 cup whole milk
1/2 tsp ground cinnamon
Orange marmalade or maple syrup to serve

Preheat the oven to 350 F
Generously grease a 13 x 9 x 2 inch baking dish with all the butter

In a bowl, using an electric mixer, beat the ricotta cheese, sugar, cream and Cointreau together until the mixture is very dense and smooth

Arrange 3 panettone slices over the bottom of the greased baking dish, covering it completely.
Cover the panettone slices with the ricotta mixture and then arrange the mandarin oranges slices over the ricotta mixture. Cover with the remaining 3 slices of panettone.

In another bowl, whisk the eggs, milk and cinnamon until well blended. Pour this mixture over the panettone in the baking dish.

*At this point the dish can be covered with plastic wrap and put in the fridge over night until you’re ready to bake it.

Bake the casserole until dark golden brown on top, about 30 mins or so.

* If you have refrigerated it overnight, remove the dish from the fridge, uncover it and let sit at room temperature for 30 minutes before cooking it.

Serve with the orange marmalade or maple syrup or both!

This one was done in a round baking dish

 

Dessert · Do-ahead · Egg based · Holiday Food

Spicy, sticky baked Native Indian Pudding

Belinda

Sticky, gooey, spicy and easy pudding. It’s a must!

Makes 12 servings   (you can halve the recipe if you like, but you won’t want to )

2 quarts milk
1 tsp nutmeg (freshly grated)
1 1/2 cups cornmeal
1/3 tsp ginger
2 cups molasses
2 1/2 cups milk
1 tsp salt
1 1/2 cups whole eggs
1 tsp cinnamon

Bring 2 quarts of milk to a boil in a heavy pan.
Add the cornmeal to the milk and blend with a wire whisk until it thickens.
Add the molasses, salt, cinnamon, nutmeg and ginger and bring to the boil, whisking.
In a separate container, blend the 2 1/2 cups of milk and eggs together and add the hot mixture to it and stir.
Place in a buttered and sugared casserole.
Bake in a 350 F oven for approximately 1 hour.
Test the pudding with a knife for doneness.
Let stand and then serve with whipped cream or vanilla ice cream

Dessert · Nuts

Cognac-glazed dried apricots with cinnamon-spiced yogurt

Belinda

Simplicity, sophistication and sensuality….

Serves 6

Yogurt

3 cups plain Greek yogurt
3/4 tsp ground cinnamon

Stir the yogurt and cinnamon in a medium bowl to blend. Cover and chill at least 1 hour and up to 1 day.

Apricots

1 tbsp finely slivered orange peel (orange part only)
1 tbsp butter
2 tbsp sugar
1 lb dried Mediterranean apricots, halved and pitted, if they haven’t already been
1 cup plus 2 tbsp freshly squeezed orange juice
1/3 cup Cognac or other brandy
Toasted and/or glazed unsalted pistachios
Slivered fresh mint

Cook the orange peel in boiling water for 5 minutes. Drain and reserve the peel.
Melt the butter in a medium skillet over medium heat.
Whisk in the sugar.
Add the apricots; toss.
Saute until beginning to brown in spots, about 8 minutes.
Add 1 cup orange juice and reserved orange peel. Simmer, uncovered until the juice is reduced to a thick syrup and the apricots are tender, stirring occasionally, for about 8 minutes.

Add the Cognac or brandy to the simmering apricots; ignite with a long match.
Let the flames subside, shaking the skillet occasionally. Mix in the remaining 2 tbsp orange juice and simmer 1 minute.

Spoon the chilled yogurt onto 6 dessert dishes.
Spoon the warm apricots and syrup over.
Sprinkle with the pistachios and mint.

 

Baking · Dessert · Do-ahead · Holiday Food

Easy Breton apple cake with salted caramel sauce

Belinda

This is very easy to make, mostly in one bowl.  Very moist and the caramel sauce is divine!

For the cake:

10 tbsp butter, melted and cooled, plus 2 tbsp for the apples
1 1/4 cups of flour
1 tsp baking powder
3/4 tsp Kosher salt (not regular table salt)
1 cup sugar plus 2 tbsp sugar, divided
Zest of a lemon
3 large eggs
4 firm apples (you can mix varieties too) peeled, cored and thickly sliced

Preheat the oven to 350 F
Butter and flour an 8” cake pan (It’s easier to use a spring form tin)

Mix the flour, baking powder and salt in a small bowl. In a large bowl, mix the eggs, sugar, 10 tbsp of melted butter and the lemon zest.
Add in the dry ingredients and mix well to form a batter.
In a heavy medium skillet, heat the 2 tbsp of butter and add in the apple slices.
Sprinkle with 2 tbsp of sugar and cook for about 8 to 10 minutes on medium heat until the apples are juicy and caramelized.
Keep stirring, so the apples don’t stick.
Lay half the apples on the bottom of the prepared cake pan and spoon half the batter over them.
Don’t worry if the batter doesn’t completely cover the apples.
Layer with the rest of the apples, then the rest of the batter.
It’s easiest if you have a rubber spatula to spread the batter.

* It’s nice to sprinkle the cake with some cinnamon sugar before putting into the oven.

Bake in a preheated oven at 350 F for 35 to 45 minutes, testing with a toothpick for doneness.

Salted caramel sauce

1/4 cup water
1/2 cup sugar
1/2 cup cream
3 tbsp butter
1/2 tsp Kosher salt (not regular salt)

In a small, heavy saucepan, heat the water and sugar on medium boil until turning golden, about 8 to 10 minutes.
You can scrape the brown bits on the sides of the pan down with a wet pastry brush. Take the golden liquid off the heat and carefully add in the cream. It will bubble fiercely, so be very careful not to splatter yourself.
Place back on the stove and stir for 2 minutes.
Add in 3 tbsp butter and salt and cook for another minute or two until the butter and mixture is nice and smooth.

Transfer to a heat resistant vessel, and place in the fridge to cool. You can make the caramel sauce 5 days in advance

Baking · Dessert · Do-ahead · Holiday Food

Easy pumpkin pie fudge

Belinda

This recipe is from the food blogger “tasteandtellblog.com” and I want to share it as is, no tweaking.
Such a great idea to get that  concentrated pumpkin pie blast of flavor in a small bite.

Yields 48 pieces

1 1/2 cups sugar
2/3 cup evaporated milk
1/2 cup pumpkin puree (NOT pumpkin pie mix)
2 tbsp butter
1 tsp salt
2 tsp pumpkin pie spice
12 oz white chocolate chips
2 cups miniature marshmallows
1 tsp really good vanilla essence

Line an 8” by 8” baking dish with non stick aluminum foil.
In a medium saucepan, combine the sugar, evaporated milk, pumpkin, butter, salt and pumpkin pie spice.
Heat over medium heat.
Bring to the boil and allow to boil for 12 minutes, stirring often.
Remove from the heat and stir in the white chocolate chips and marshmallows.
Stir in the vanilla.
Pour into the prepared pan and chill until set.
Cut into squares.