Category: Dessert

Simple and Nostalgic Apple Squares
Baking · Dessert

Simple and Nostalgic Apple Squares

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This is a very simple recipe that my mother used to make for us. I am quite sure she got it from Betty Crocker or some other 70’s icon of baking. What is important is that of all the desserts we ever ate this was my favorite. As I have written before, we didn’t eat a lot of sweets or have dessert frequently. I suppose that is why I loved this one so much. My mom generally made it during the fall in the afternoon, so it would be waiting for us when we got off the bus from school. Because it was always a surprise and also because of the thrill of something sweet in the middle of the day, I was filled with joy when I would walk through the home and smell the aroma. It made me feel very loved, and to this day, it transports me back to a simpler time. I associate it with fall, corduroy, bell-bottoms, leaves, and chilly nights.

Some people top these with a cinnamon-sugar crumble or a glaze, but I prefer to serve them the way my mom did-with a simple dusting of vanilla-infused powdered sugar.

I make it for my children the same way – always for after school and never with advance notice. But I am not sure if they love it as much as I do.

You will need:

  • 1cup, all purpose flour
  • 1tsp baking powder
  • 1⁄4 tsp salt
  • 1tsp cinnamon
  • 1 pinch nutmeg
  • 1⁄4 cup melted unsalted butter
  • 1⁄2 brown sugar, packed
  • 1⁄2 cup white sugar
  • 1 large egg
  • 2 tsp vanilla
  • 2 small apples, peeled and chopped

Steps:

  1. set oven to 350 degrees and grease a 9 x 9-inch baking dish with butter or shortening.
  2. In a bowl mix together flour, baking powder, salt, cinnamon & nutmeg.
  3. In a large bowl mix together melted butter with 1/2 cup brown sugar and 1/2 cup white sugar, egg and vanilla until smooth and well combined.
  4. Blend in the flour mixture and mix until just combined. Gently stir in chopped apples.
  5. Spread the mixture into prepared baking dish. Bake for 25-30 minutes or until it tests done.
  6. Cool in the pan, then cut into squares and dust with powdered sugar.
Fresh Strawberry Cream Cake
Baking · Dessert

Fresh Strawberry Cream Cake

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This cake is a source of joy in the summertime. It is fresh, light, airy and delicious. We make it towards the end of spring and during the summer as long as strawberries are fresh and in season. It remains a classic summer favorite in our house. It is essentially a simple cake with fresh whipped cream and strawberries and it tastes like summer. Be sure to keep the cake cook in the refrigerator to preserve the whipped cream and eat it the same day. I cannot imagine that you have leftovers, but it is definitely best eaten fresh.

Ingredients

Cake Ingredients:

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 2 large eggs plus 2 large egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup whole milk

Filling and Topping Ingredients:

  • 1 pound strawberries, hulled and thinly sliced
  • 1/2 cup sugar
  • 1 1/2 cups heavy cream

Directions

  • Step 1 – Preheat oven to 350 degrees. Butter and flour the bottom of a 8 inch cake pan and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • Step 2– Using an electric mixer on high speed, cream butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
  • Step 3 – Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
  • Step 4 – To make the filling : In a large bowl, combine strawberries and 1/4 cup sugar; set aside.
  • Step 5 – To make the topping – Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form.
  • Step 6 – Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.
Dark Chocolate & Orange Biscotti
Baking · Dessert · Italian

Dark Chocolate & Orange Biscotti

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Here is an alternate to the classic Almond Biscotti that is sweet and decadent. Before the purists chase me down, I know this isn’t canon, but it is great regardless. The brown sugar makes this texture a bit softer than a classic almond biscotti. If you do not have Grand Marnier, feel free to substitute with a dash of orange juice.

Time: 3 hours (including chilling & cooling). Actual assembly time is around 30 minutes.

Yield: 3 dozen

You will need:

  • 1 cup brown sugar
  • 2 3/4 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup slivered almonds, unsalted & lightly toasted
  • 2 tbs  orange zest (two small oranges or 1 large)
  • 1 stick of unsalted butter, melted
  • 3 large eggs
  •  3 tbs Grand Marnier
  • 1 tsp vanilla extract
  • Dark Chocolate chips (Milk chocolate is also fine)

Step one:

  • Preheat oven to 350 degrees.
  • Layer almonds on a sheet pan and toast for 3-5 minutes. Check the almonds every minute to ensure they do not become overcooked – the color should be very light brown. Cool.

Step two:

  • Blend melted butter, sugar, Grand Marnier, and vanilla extract in a large bowl.
  • Add eggs.
  • Stir in flour, baking powder, and salt until just combined.
  • Stir in almonds.

Step three:

Chill the dough for 30 minutes to ensure that it is easier to work with.

Step four:

  • Wet your hands (this makes shaping easier) and halve the chilled dough and form 2 loaves on an ungreased large baking sheet.
  • Bake until pale golden, about 30 minutes.
  • Allow the loaves to cool for five minutes on the baking sheet.
  • Remove the loaves (I use a pizza spatula) and cool on a wire rack for and additional 15 minutes.
  • Cut the loaves with a serrated bread knife.

Step five:

  • Place biscotti (cut-side down) on a clean baking sheet and bake another 15-20 minutes. The color should be light golden.
  • Cool the biscotti on a wire rack.

Step six:

  • Melt chocolate chips and either drizzle over the cooled cookies or press cookies on one side into the chocolate.
  • Cool and refrigerate to set. Store in an airtight container when done.
Baking · Dessert · Italian

Tiramisu

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Tiramisu is my favorite dessert of all time. I like to have it for my birthday every year and usually like to bring it to holiday parties for others to enjoy. This recipe is not mine – it is one I really enjoy and use over and over again and so I would like to share it with you. Normally, I like to adapt or change things around, but this one is perfect, as is. Ideally, let this chill for 48 hours to allow the flavors to fully develop. I tend to make this 2 days in advance. Source: Gina Petitti.

Total time: 1.5 hours (preparation & chilling)

Ingredients

  • 6 extra large Eggs, room temperature
  • 1 cup Sugar
  • 4 Tbsp Kahlua, divided
  • 2 lbs Mascarpone Cheese
  • 1 cup Heavy Cream
  • 2 ½ cups Espresso
  • ½ cup Brown Sugar
  • 2 Tbsp Cocoa Powder
  • 1 package Lady Finger Cookies (2 if you want to make extra)
  • Extra sifted Cocoa Powder for topping the dessert

Steps for making the cream:

  • Use a bain marie on your stove or use a sauce pan filled halfway with water, heat to a low, gentle boil.
  • Using a pyrex bowl – Beat eggs and 1 cup of sugar for 2 minutes until fluffy.
  • Move the bowl of eggs and sugar over the saucepan. Reduce the heat to a simmer. Continue to beat the eggs until foamy for 5-6 minutes.
  • Remove the eggs from the heat and beat for another 6 minutes until the texture and color is a bit more of a custard.
  • Add 2 Tbs of kahlua and mascarpone into the egg mixture and beat for another 2-3 minutes.
  • In a separate bowl, beat heavy cream until there are stiff peaks. Gently fold the whipped cream into the egg mixture so you do not knock the air out. Cover with saran wrap and chill for an hour.

Steps for assembling the tiramisu:

  1. While the cream mixture is chilling, brew the espresso.
  2. Add 2 tbs of kahlua, 2 tbs of cocoa and brown sugar to the coffee mixture. Blend with a whisk and allow it to cool down.
  3. Using a 13 x 9 baking dish, dunk ladyfingers in the coffee mixture. Be quick because they will crumble if they get too wet. I usually turn in over just once on each side and shake the extra off. Assemble in the dish. If you need to cut the edges of a few cookies to make it fit, that is absolutely fine. I try my best to maximize the space.
  4. Spoon some of the whipped cream onto the layer of the cookies and spread around.
  5. Complete another layer of ladyfingers (I lay them the opposite way of the first layer) and then cream. Dust with cocoa powder and chill. Ideally, you should allow 48 hours before serving.
  6. Note: This recipe usually makes extra, so I often assemble another 9 inch pan and make a smaller cake to give away or enjoy at home.
Iced Ricotta Cookies
Baking · Dessert · Italian

Iced Ricotta Cookies

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I have three top cookies during the holidays – I know many people love sugar cookies and buckeyes and all other sorts of favorites, but these three are the ones I think about once the holiday season: Almond Cresents, amarett, and ricotta cookies. Ricottas are my absolute favorites to eat in large quantities and I always look for them in bakeries.

These are so creamy and delicious that I prefer these over your standard sugar cookies during the holidays, if I am honest. They are very cakey and soft, which I love. The good news is that they are rather easy to make. You can enjoy during the holidays, or anytime of the year. This recipe is an adaptation from the New York Times.

Time: 1 hour, plus 2 hours’ chilling

You will need:

  • 2 sticks (1 cup) plus 1 tablespoon unsalted butter, softened
  • 2 cups sugar
  • 15 ounces ricotta cheese
  • Finely grated zest of ½ lemon
  • 4 teaspoons vanilla extract, divided
  • 2 large eggs
  • 4 cups all-purpose flour
  • 2 tsp baking soda
  • ¾ teaspoon salt
  • For Icing:
  • 4 cups confectioners’ sugar
  • 2 tbs fresh lemon juice
  • 1/2 tsp almond extract
  • 1/2 cup or more of milk, as needed

Steps:

  1. Using a mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes.
  2. Add ricotta, lemon zest and 2½ tsp vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours.
  3. Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.
  4. Melt remaining tablespoon butter. Whisk confectioners’ sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1½ teaspoons vanilla, almond exract and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.
  5. *If you want to use sprinkles, make sure to do them immediately after the icing, because it sets rather quickly.
Chocolate Peppermint Brownies
Baking · Dessert

Chocolate Peppermint Brownies

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This recipe actually derived from an accident. I was attempting to make a chocolate peppermint cake, and added way too much chocolate. At the time, I should have realized melting chocolate and adding it to a cake would make brownies, but I was busy, and in all honesty, I still have much to learn! So, what follows is my happy accident that I found absolutely decadent and delicious.

This recipe proves that even if you have some experience and knowledge, we still can make mistakes. Sometimes those mistakes are actually better than what you were intending in the first place. What I have come to love about this recipe is that it is fairly easy, and not much longer to put together than a box mix; however, the flavor is so much better.

You will need:

  • 1 cup (2 sticks) unsalted butter, cut into small pieces
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 16 oz semisweet chocolate, chopped
  • 2 cups sugar
  • 1 1/2 tsp vanilla extract
  • 4 large eggs
  • 1 cup low-fat buttermilk
  • 1/2 tsp peppermint extract

Steps:

  1. Preheat oven to 350 degrees. Butter and flour a 9×13 pan. Whisk together flour, salt, and baking powder.
  2. Use a double boiler (or the bowl/saucepan method) and warm butter and chocolate until completely melted. Stir to combine.
  3. Whisk sugar, peppermint and vanilla until combined with butter/chocolate mixture. Whisk in eggs and buttermilk until combined. Fold in flour mixture.
  4. Pour cake batter into bans and bake for 45 minutes to an hour, until a toothpick comes out clean. Cool for an hour on wire racks before topping with whipped cream.

Orange Almond Ricotta Cake
Baking · Dessert

Orange Almond Ricotta Cake

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This is a lovely pound cake – you can use sour cream or yogurt in place of ricotta, as cheaper alternatives, or if you prefer a bit of tang in your sweets.

For the cake:

  • 12 tablespoons (1½ sticks) unsalted butter, at room temperature
  • 1½ cups granulated sugar
  • 3 extra-large eggs, at room temperature
  • 1½ teaspoons pure vanilla extract
  • 1 cup ricotta, at room temperature
  • 2½ cups cake flour OR 2 1/4 cup all purpose flour and 1/4 cup cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 tbs orange zest
  • 1/2 cup fresh orange juice (2) oranges
  • 1/2 cup slivered almonds, lightly roasted
  • For the glaze:
  • ½ cup confectioners’ sugar
  • 2 tablespoons milk
  • 2 tbs orange zest
  • 1 tsp vanilla

Step one:

Heat the oven to 200 degrees and arrange slivered almonds on a baking sheet. Cook for 5 minutes or until lightly brown. Cool. Turn up the oven to 350 degrees. Grease and flour a bundt pan.

Step two:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs one at a time, then add the vanilla, ricotta, and orange juice. In a separate bowl, sift together the flour, baking powder, baking soda, orange zest, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is well mixed.

Step three:

Spoon the batter into the pan and spread it out with a knife. Bake for 45 to 50 minutes, until a toothpick comes out clean.

Allow to cool on a wire rack for 30 minutes. Carefully transfer the cake. Whisk the confectioners’ sugar, milk, vanilla and orange zest together, adding a few drops of water, if necessary, to make the glaze thick but runny. Drizzle the glaze over the cake with a small spoon. Top with roasted almonds and powdered sugar. Serve at room temperature.

Notes: If you don’t have cake flour, you can substitute 2¼ cups all-purpose flour plus ¼ cup cornstarch.

If the eggs are cold, place the whole eggs in a bowl of warm water for 5 minutes before cracking them.

Pistachio Cardamom Cake
Baking · Dessert · Mediterranean

Pistachio Cardamom Cake

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This recipe is recipe based off one from Martha Stewart, although I strongly doubt she was intrinsically versed in Middle-Eastern baking. Pistachio is ever-present in Southern Italian baking, and rosewater to a certain degree, but most likely those are due to the influence of the Moors and Middle-Eastern traders.

The more I learn and read about baking and cooking, the more I believe it is important to be aware of ingredients and their origins and give credit where it is due. i.e. I can’t pretend I just “discovered” cardamom or these flavor combinations. Rather, I am already a pistachio lover and come by it honestly, but have really been enjoying baking new recipes and exploring cardamom in my desserts.

You will need:

  • 1 cup unsalted pistachios
  • 2 1/4 cup flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cardamom
  • 2 sticks unsalted butter, softened to room temperature
  • 1 1/2 cup sugar
  • 4 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • Topping
  • 2 cups confectioner’s sugar
  • 2-3 tbsp milk
  • 1/4 tsp rose water

Steps:

  • Preheat oven to 350 degrees. Butter and flour a bundt pan. In a food processor, grind pistachios until finely ground.
  • Prepare dry ingredients: Whisk pistachos, flour, salt, baking powder, baking soda, and cardamom in a bowl and set aside.
  • Prepare wet ingredients: Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well.
  • Reduce mixer speed to low and add flour in two batches, alternating with buttermilk. Pour batter into pan and bake for 45-50 minutes.
  • Cool cake pan on a a wire rack set over parchment paper. After 30 minutes, turn cake out onto rack and cool completely. While the cake is cooling, whisk confectioner’s sugar,milk and and rose water until smooth. Use milk to adjust desired consistency. Pour over the top of the cake.

Almond Cake (Tarta de Santiago)
Dessert · Mediterranean · Spanish

Almond Cake (Tarta de Santiago)

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This is a flourless almond cake that we love with coffee or tea, or in the evening after a rich meal. The appeal is how very easy it is to make, and how it is so simple and yet so decadent at the same time. The recipe was given to us by a dear friend of the family, and we have been enjoying it ever since.

Tarta de Santiago has origins in the middle ages in Spain, where it was often topped with a cross in powdered sugar for St. James.

  • 1 1/4 cup sugar
  • 2 1/2 cups blanched almond flour
  • 1/2 tsp kosher salt
  • 6 eggs, separated.
  • 1/4 tsp almond extract
  • 1/4 tsp vanilla extract
  • zest of 1 small orange
  • For the topping:
  • dusting of confectioners sugar
  • 1/3 cup sliced almonds, slivered or sliced.

You will need:

  1. Roast slivered almonds for 4-6 minutes at 200 degrees in a pan, and then set aside.
  2. Heat oven to 350 degrees. You can use either a greased springform pan or a greased 9 inch cake pan. Dust with flour.
  3. Whisk vigorously or use a mixer to blend sugar and eggs yolks until creamy. Beat in zest and extracts. Add almond flour and salt and mix well. With a clean whisk or mixer, beat egg whites until stiff. Gently fold egg white mixture into the almond flour mixture until well-combined. Pour batter into the pan and bake.
  4. Bake until deeply brown (40-45 minutes). Let it cool in the pan for 10-15 minutes on a rack. After, turn the cake out and let it cool completely on the plate before serving. Top with confectioner’s sugar and roasted almonds.

Baking · Dessert

Chocolate Coffee Cake

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According to my mother, chocolate cake recipes are always better with coffee as an enhancing ingredient.  I think the coffee in this cake is perfect, as the flavors enhance each other and make it somehow even more chocolatey. This recipe is adapted from Barefoot Contessa, and I’ve yet to find a better recipe for rich, intense, chocolate cake than this one. If I have ever made chocolate cake for you – this is the recipe. We have used it for years, without fail.

Because it so rich, you may want to consider using minimal icing. I usually bake this in a bundt, and either top with powdered sugar or simple chocolate ganache. This is also a great chocolate layer cake, in which you may want to consider a chocolate buttercream frosting.

You will need:

  • 1¾ cups all-purpose flour
  • 2 cups sugar
  • ¾ cups cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • ½ cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee
  • Chocolate Buttercream Frosting (recipe follows)*

Steps:

  1. Preheat – preheat the oven to 350 degrees. Grease & Flour two 8-inch round cake pans or one bundt pan.
  2. Prepare dry Ingredients-  Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until combined.
  3. Prepare wet Ingredients – In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry ones.  With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
  4. Bake – Pour the batter evenly into the prepared pans. If using 8 inch cake pans, bake for 26-28 minutes, until a cake tester comes out clean. If using a bundt pan, bake for 42-45 minutes, until a toothpick comes out clean.
  5. Decorate – After the cake is completely cooled, you can decorate in a variety of ways:
    1. Simply dust with confectioner’s sugar
    2. Chocolate ganache – whisk 6 oz semi-sweet chocolate and 3 tbs of cream over low-medium heat. This is good for a bundt cake.
    3. Chocolate buttercream frosting – see instructions below. This is ideal for layers.

Chocolate Buttercream Frosting:

  1. 6 ounces good semisweet chocolate
  2. 2 sticks unsalted butter, room temp
  3. 1 egg yolk, room temp
  4. 1 1/4 cup confectioners sugar
  5. 1 Tbs instant coffee

Steps:

  1. Melt chocolate in a double broiler or in a pyrex bowl over simmering water.
  2. Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes.
  3. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed until smooth and creamy.
  4. Dissolve the coffee in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t overwhip. Spread immediately on the cooled cake.