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Carrot Muffins

June 25, 2015 in All Recipes, Course: Dessert, Course:Breakfast, Skill Level: Moderate


For The Batter

1 1/4 cups plus 2 teaspoons (180 grams) all-purpose flour
1/2 plus 1/8 teaspoon (3.11 grams) baking soda
1/4 teaspoon (1 grams) baking powder
3/4 plus 1/8 teaspoon (2.3 grams) ground cinnamon
1/2 plus 1/8 teaspoon (2 grams) kosher salt
1 cup plus 2 teaspoons (207 grams) granulated sugar
1/2 cup plus 2 tablespoons (142 grams) canola oil
1/4 vanilla bean, split lengthwise
1/3 cup (80 grams) eggs
1 3/4 cups (212 grams) shredded carrots
Generous 1 1/4 cups (180 grams) Oat Streusel Topping
(recipe follows)

You’ll need a 6-cup jumbo muffin pan and muffin papers.
This is a good basic carrot muffin, and we sprinkle it with a great oat streusel for even more flavor and texture.
Carrots — and other vegetables, such as zucchini — add moisture to muffin and cake batters. Carrots are so plentiful that we often take them for granted, but all carrots are not alike. I hope you’ll pay a little extra for bunch carrots, carrots still with their tops, rather than the ones in plastic bags. The quality makes a big difference when they’re a major part of the recipe.
This recipe uses vegetable oil, not butter, and if you omit the streusel, it is dairy free.
Place the flour in a medium bowl. Sift in the baking soda, baking powder and cinnamon. Add the salt and whisk together.
Combine the sugar and oil in the bowl of a stand mixer fitted with the whisk attachment and mix on low speed for about 1 minute. Scrape the seeds from the vanilla bean, add them to the sugar mixture, and mix for 30 seconds to distribute the seeds evenly. Scrape down the sides and bottom of the bowl, add the eggs, and mix on low speed for about 1 minute, until just incorporated. Add the dry ingredients in 2 additions, mixing on low speed for 15 seconds after each, or until just combined.
Remove the bowl from the mixer stand and scrape the bottom of the bowl to incorporate any dry ingredients that may have settled there. Stir in the carrots. Transfer the batter to a covered container and refrigerate overnight, or for up to 36 hours.
To bake the muffins: Preheat the oven to 425 F (standard). Line the muffin pan with the muffin papers and spray the papers with nonstick spray.
Spoon the batter evenly into the papers, stopping 3/8 inch from the top (135 grams each). Sprinkle 30 grams/3 tablespoons of the streusel on top of each muffin and press gently into the batter. Place the pan in the oven, lower the oven temperature to 325 F, and bake for 40 to 43 minutes, or until the muffins are golden brown and a skewer inserted in the center comes out clean. Set the pan on a cooling rack and cool completely.
The muffins are best the day they are baked, but they can be wrapped individually in a few layers of plastic wrap or stored in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week.

For The Oat Streusel Topping

1 cup (142 grams) all-purpose flour
1 1/4 cups plus 1 tablespoon (107 grams) old-fashioned oats
1/4 cup plus 3 1/2 tablespoons (106 grams) toasted wheat germ
1/2 cup plus 2 1/2 teaspoons (lightly packed) (50 grams) light brown sugar
2 tablespoons plus 1 1/4 teaspoons (29 grams) granulated sugar
1/2 teaspoon (1.2 grams) ground cinnamon
1/2 teaspoon (0.5 gram) freshly grated nutmeg
1/8 teaspoon (0.4 gram) kosher salt
1/4 vanilla bean, split lengthwise
4 ounces (113 grams) cold unsalted butter, cut into 1/4 -inch pieces

Combine all of the ingredients except the vanilla bean and butter in the bowl of a stand mixer fitted with the paddle attachment, and mix on low speed to combine. Scrape the seeds from the vanilla bean, add them to the dry mixture, and mix until evenly distributed. Toss in the butter and mix for about 1 minute, or until the butter is incorporated, with no large chunks remaining.
Transfer to a covered container or a resealable plastic bag. Refrigerate for at least 2 hours, or up to 2 days, or freeze for up to 1 month. Use the streusel while it is cold.

Note on mixing muffin batter: When mixing a muffin batter, it is important not to overwhip the eggs, as that could cause the muffins to expand too much during baking and then deflate. The mixture may look broken after you whip in the eggs, but that is fine.


Chocolate Ice Cream

June 23, 2015 in All Recipes, Course: Dessert, Skill Level: Easy

1 (14 ounce) can sweetened condensed milk 
2/3 cup chocolate syrup 
2 cups heavy cream 
Line a 9×5 inch loaf pan with aluminum foil. In a large bowl, stir together condensed milk and chocolate syrup until color is even. In a separate bowl, whip cream until stiff peaks form. Fold cream into chocolate mixture and pour all into prepared pan. Cover and freeze 6 hours, until firm.
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by Zoey

Banana Pudding

May 23, 2015 in All Recipes, Course: Dessert, Skill Level: Moderate

1 (12-oz.) package vanilla wafers
5 ripe bananas, sliced
2 cups milk
1/2 cup sugar
1/3 cup all-purpose flour
3 egg yolks 
1/8 teaspoon salt
1/2 teaspoon vanilla extract
3 egg whites 
1/4 cup sugar 
Print a 3 Coupon for Probiotic Pearls
1. Prepare Pudding: Preheat oven to 325°. Arrange one-third of vanilla wafers in a medium-size ovenproof bowl (about 2 qt.); cover with one-third of banana slices. Repeat layers twice with remaining vanilla wafers and bananas.
2. Whisk together milk and next 4 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 15 minutes or until pudding-like thickness. Remove from heat, and stir in vanilla. Pour over vanilla wafers and bananas in bowl.
3. Prepare Meringue: Beat egg whites at medium speed with an electric mixer until foamy. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Spread meringue over pudding, sealing to edge of bowl.
4. Bake at 325° for 15 minutes or until golden. Serve immediately, or let cool completely (about 30 minutes), and cover and chill 1 hour before serving.
1/2 cup no-calorie sweetener may be substituted. We tested with Splenda No-calorie Granulated Sweetener. (Do not substitute sweetener in meringue.)
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by Sophia

Valentine Cake

April 11, 2015 in All Recipes, Course: Dessert, Skill Level: Easy

227 g butter, to the room temperature
227 g dark chocolate, chopped
100 g All purpose flour
100 g sugar
1 teaspoon salt
4 eggs
Put butter and dark chocolate in the microwave for one minute then mix well. In a shallow bowl mix together all ingredients.
Add butter and chocolate mixture and mix slowly. put in the microwave for 5 minutes. design with cream and chocolate.
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by David

breakfast cake

April 4, 2015 in All Recipes, Course: Dessert, Skill Level: Easy

3 eggs
3 cups flour
1 1/5 cups sugar
1/2 cup milk
a pinch vanilla
1 teaspoons bakng powder
1/2 cup butter
preheat the oven to 350 degrees C.
sieve flour and baking powder and set a side.
In a shallow bowl mix together sugar, butter and vanilla. Add the eggs one at a time and mix well. Add Flour and mix again.
Pour the mixture in the form and cook for 45 minutes.

Pumpkin Pie

March 16, 2015 in Course: Dessert, Skill Level: Moderate

1 ¼ cups all-purpose flour (150 grams)
¼ teaspoon fine sea salt
10 tablespoons unsalted butter, preferably a high-fat, European style, cold and cut into cubes
2 to 4 tablespoons ice water, as needed
1 ¾ cups squash or pumpkin purée (see note)
3 large eggs
1 cup heavy cream
¾ cup dark brown sugar (153 grams)
2 tablespoons brandy
2 teaspoons ground ginger (4 grams)
1 ½ teaspoons ground cinnamon (3 grams)
½ teaspoon kosher salt (3 grams)
¼ teaspoon grated nutmeg
Pinch ground clove
Make the crust: In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet. On a lightly floured surface, gather the dough into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
On a lightly floured surface, roll out dough to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes.
While the dough chills, heat oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 20 minutes; remove foil and weights and bake until pale golden, 5 to 7 minutes more. Cool on rack until needed.
Lower oven temperature to 325 degrees. In a large bowl, whisk together the pumpkin purée, eggs, cream, dark brown sugar, brandy, ginger, cinnamon, 1/2 teaspoon salt, the nutmeg and clove. Pour mixture into the cooled pie shell. Transfer pie to a large baking sheet. Bake until crust is golden and center jiggles just slightly when shaken, 50 to 60 minutes. Cool completely before serving.
To make butternut squash purée, peel, halve and seed a 2 1/2 to 3-pound squash and cut flesh into 1 1/2-inch chunks. Coat with melted butter or oil and roast at 400 degrees, stirring once or twice, until the squash is tender, about 30 to 45 minutes. Let cool, then purée in a food processor.
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by David

Quick and Easy Biscuits

March 15, 2015 in All Recipes, Course: Dessert, Skill Level, Skill Level: Easy

4 ounces unsalted butter
8 ounces flour
2 teaspoon baking powder
1 teaspoon kosher salt
3/4 cup milk
Preheat the oven to 400 F. In a alarge bowl, mix together flour, baking powder, salt and butter. using your finger or pastry blender. Add milk and stir with a fork until it just comes together into a slightly sticky, shaggy dough.
Using a teaspoon or small ice cream scoop, mound walnut sized balls of dough onto the prepared baking sheet.
Bake biscuits until golden brown, about 15 minutes for small biscuits and 20 minutes for large ones. Let cool slightly, then transfer to wire rack. Serve warm or at room temperature.


March 12, 2015 in Course: Dessert, Skill Level: Easy

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Ultimate Pumpkin Pie

February 14, 2015 in Course: Dessert, Skill Level: Easy

For the crust:
2 cups all-purpose flour, plus more for dusting
5 teaspoons sugar
12 tablespoons cold unsalted butter, cut into small pieces
For the filling and topping:
1 15 -ounce can pure pumpkin
2 tablespoons unsalted butter, softened
3 large eggs, plus 1 egg white
1/2 cup sugar
1 cup heavy cream
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 cup pecans
1 cup fresh cranberries, or frozen, thawed and drained
1 2 .3-ounce package amaretti cookies (about 12)
Make the crust: Combine the flour, sugar and a pinch of salt in a large bowl. Mix in the cold butter with a pastry blender or your hands until the mixture resembles coarse crumbs. Work in 3 tablespoons ice water until the dough holds together without being too sticky. If it’s still crumbly, add more ice water, 1 teaspoon at a time. Form into a ball, wrap in plastic and refrigerate for at least 30 minutes.
On a floured surface, roll out the dough into an 11- to 12-inch circle with a floured rolling pin. Ease into a 9-inch pie pan; press firmly into the bottom and sides. Trim the excess dough, then pinch the edges. Refrigerate until ready to fill.
Place a baking sheet on the bottom oven rack and preheat to 375. Make the filling: Whisk the pumpkin in a bowl with the butter and a pinch of salt. Whisk in 3 eggs and the sugar.
Stir in the cream, cinnamon and nutmeg. Pour the mixture into the pie shell. Lightly beat the egg white, then brush onto the pastry edges. Carefully place the pie on the preheated baking sheet, lower the oven temperature to 325 and bake until the pie is set but still jiggles slightly, about 50 minutes. Let cool completely.
Meanwhile, make the topping: Toast the pecans on a baking sheet in the oven for about 10 minutes; cool. With a knife or food processor, coarsely chop the pecans, cranberries and cookies; sprinkle over the cooled pie.

Chocolate-Dipped Nougat with Dried Apricots

January 28, 2015 in Course: Dessert, Skill Level: Easy

Vegetable cooking spray
2 cups sugar
1/4 cup water
1/4 cup honey
2 egg whites, at room temperature
1 teaspoon pure vanilla extract
1 cup dried apricots, quartered
1 1/2 cups semisweet chocolate chips, melted
Special Equipment: a candy thermometer
Spray a 9 by 5-inch loaf pan with vegetable cooking spray. Line the bottom and sides of the pan with waxed paper, allowing the paper to overhang by 2-inches on each side. Lightly spray the waxed paper inside the pan.
In a 2-quart saucepan, combine the sugar, water, and honey over low heat. Stir until the sugar dissolves. Bring to a simmer, and cook until the syrup turns amber and registers 315 degrees F on a candy thermometer, about 15 to 20 minutes.
While the syrup is cooking, in a stand mixer fitted with the whisk attachment, beat the egg whites until they hold soft peaks, about 2 minutes.
With the mixer running on low speed, slowly pour the syrup into the egg whites. Increase the speed to high and beat until the mixture is very thick, about 7 minutes. Beat in the vanilla extract. Fold in 1/2 of the apricots. Using a spatula sprayed with cooking spray, scrape the mixture into the prepared loaf pan. Sprinkle the remaining apricots on top. Fold the overhanging pieces of waxed paper onto the surface of the mixture. Refrigerate until firm, about 4 hours.
Line a baking sheet with waxed paper. Remove the waxed paper from the nougat and discard. Using a knife sprayed with cooking spray, cut the nougat in half lengthwise. Cut each half into 8 pieces. Dip 1 end of the nougat into the melted chocolate and place on the prepared baking sheet. Refrigerate until firm, about 30 minutes.