Tag: Dessert

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.
Apple Cider Donuts
Recipes

Apple Cider Donuts

vanva1 Comment

These were inspired by a recent trip to Carter Mountain Apple Orchard with the family where we fell in love with their apple cider donuts. I found an excellent recipe here: http://sallysbakingaddiction.com/2013/11/07/apple-cider-donuts/ and tried it out. Soooo Delicious. We chose to make donut holes instead of donuts.

Ingredients:

Donuts

  • 1 and 1/4 cups  apple cider
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 large egg, room temperature1
  • 2 Tablespoons (30g) unsalted butter, melted
  • 1/2 cup  packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup buttermilk, room temperature2
  • 1 teaspoon vanilla extract
  • orange slices* optional
  • cinnamon sticks* optional

Topping

  • 3/4 cup  granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick or 60g) unsalted butter, melted

Directions

IMG_0890-3   IMG_0891-0

  1. Simmer apple cider over low-medium heat in a small saucepan on the stove for 15-20 minutes. Add cinnamon sticks, spices, and/or orange slices for flavor if desired. In this step you are reducing the apple cider for a stronger flavor. You will need 1/2 cup from this reduced cider. Allow it to cool in the refrigerator as you prepare the other ingredients.
  2. Preheat oven to 350°F (177°C). Spray a mini muffin pan or donut pan with nonstick spray. Set aside.
  3. Toss the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a large bowl. Set aside. In a medium bowl, whisk the egg, melted butter, brown sugar, and granulated sugar together until smooth. Whisk in the buttermilk, vanilla, and 1/2 cup of concentrated apple cider.
  4. Pour the wet ingredients into the dry ingredients and very gently mix together with a whisk. Be very gentle as overmixing will develop the gluten and result in a tough textured donut. Whisk until all ingredients are *just combined.* Some small lumps may remain, but not many.                                                   IMG_0892  IMG_0893
  5. Pour the batter into the mini muffin pan, filling 3/4 of the way full. You’ll only need a couple teaspoons of batter for each. Or, if making donuts, follow my instructions in the post above about filling the donut pan. Bake the donut holes for 10-12 minutes or until a toothpick inserted in the center comes out clean. The donuts will take the same amount of time.                                    IMG_0894
  6. Make the topping by mixing the granulated sugar and cinnamon together in a small bowl. Dip the top of the donut holes or donuts lightly into the melted butter. Then dunk them all the way into the cinnamon sugar, using your hands to mix it around so the entire donut hole (or donut) is coated generously. Repeat with all the donuts. You may need more cinnamon-sugar. Donuts taste best on the same day, though they may be covered tightly and stored at room temperature for up to 3 days. IMG_0897   IMG_0895
  7. Make ahead tip: Prepared donuts freeze well up to 2-3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave if desired.