Category Archives: Desserts

Nutella Brownies

Nutella browniesSerendipity was afoot last week. I had read a recipe for Nutella flourless brownies and promptly went to the store to buy a jar and make them. Turns out, on that same day, the creator of Nutella died at 89.

The brownies are pretty good and one of those recipes that taste much better the next day. The process is very similar to my Chocolate Flourless Cake, recipe here.

I prefer the chocolate cake, but the Nutella brownies were a good second. If I make them again, I will add toasted hazelnut pieces (they should be chopped fine so they don’t all sink to the bottom of the batter).

Both recipes are super easy and a make for a very moist chocolate treat. And gluten-free as an added bonus.

Nutella Brownies

  • 4 large Eggs
  • 1-1/2 cups Nutella
  • Powdered Sugar for dusting

8×8 baking dish or springform pan, oiled and lined on the bottom with parchment cut to fit

Preheat oven to 350 degrees

Beat eggs on high for 5 to 7 minutes until they have tripled in size. Beat in Nutella on low until fully incorporated*. Pour into the baking dish. Tap the dish on the counter firmly to remove any bubbles and then bake for 30-35 minutes, until a wooden skewer inserted into the middle comes out with a just few crumbs, no batter. Mine actually took about 40 minutes, but I forgot to preheat.

Cool completely before dusting with powdered sugar, cutting and serving. I found it tasted best the next day. Also it freezes very well.

*some recipes call for you to microwave the nutella, but since the jar specifically says, DO NOT MICROWAVE, I just used a spatula to scoop out most of a 13 oz jar.

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Blueberry Coffee Cake

Blueberry Coffee CakeDid a little cleaning and cooking today. Recipe is here.

Should have a Bixby update today or tomorrow.

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Christmas Music: 12 Pains of Christmas, Bob Rivers

It’s just not Christmas until I hear this song. I’m in the kitchen putting together what I can for dinner tomorrow night. House is clean (-ish) and I’ll have to get some actual office work done tonight, but it’s all falling together.

cropped-christmaslights.jpg

Pumpkin Buttermilk Bundt Cake

Pumpkin Cake Slices

This was a much more successful pumpkin recipe. Very moist, very flavorful And if you’re creative, you can make it look like a pumpkin. Because I’m at high altitude, I should have remembered to add 2 tbsp extra flour. Next time.

Pumpkin Buttermilk Bundt Cake

  • 2-1/4 cup flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 4 Tbsp buttermilk powder
  • 3 tsp pumpkin spice
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 15 oz can of pumpkin (not pumpkin pie filling)
  • 3/4 cup butter, softened
  • 1-1/4 cups sugar
  • 3 large eggs
  • 1 tsp vanilla
  • 3/4 cup water

Icing:

  • 1 -1/2 cups powdered sugar
  • 2 tbsp milk (more or less as needed)
  • 1 tsp vanilla

bowls, bundt pan

Butter and flour bundt pan generously. In bowl, whisk together dry ingredients. In a large bowl, beat together butter and sugar until fluffy (about 3 minutes), add eggs, beat 1 minute. Add pumpkin and vanilla and beat on low until incorporated, scraping sides frequently. Alternate adding the flour mixture and water until all are incorporated with the pumpkin mixture and batter is smooth.

Spoon into the bundt pan and gently tap pan on the counter to remove any bubbles and even out the batter.

Bake at 350 degrees until a wooden skewer comes out clean, about 45 to 50 minutes. Let cool for 15 minutes, then invert on a plate and remove from bundt pan. Let cool completely before frosting.

Icing:  Add vanilla to powdered sugar  and then slowly add milk until mixture is smooth. Pour evenly over cooled cake. (I added yellow and red food coloring for some Halloween fun)

 

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Pumpkin Squares Revisted

I make these every year and they disappear quickly. This year was no different. Not all my pumpkin creations are a success. Playing around with an oatmeal pumpkin cookie, I came up with an inedible concoction. Luckily Bixby and his playmates were not quite so discerning, so it wasn’t a complete waste of ingredients. I was glad to whip a batch of squares up after that to restore my faith in my own cooking.

Pumpkin Squares

Cake:

  •  4 eggs
  • 1-2/3 cup sugar
  • 1 cup oil or butter
  • 15 oz can pumpkin (not pie filling)
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp pumpkin spice (less if desired, I like them spicy)

mixing bowl & 13×9 baking dish, greased

Beat eggs, sugar, butter & pumpkin together, add dry ingredients, mixing well. Spread into baking dish, bake at 350° for 25-30 minutes. Cool & frost (frosting below). These are rich, so I would cut them into at least 24 squares.

Frosting

  • 16 oz cream cheese, room temp
  • 2 tsp vanilla extract
  • 3-3/4 cups powdered sugar

mixing bowl

Mix together cream cheese, sugar & vanilla. Mix until smooth.

You can frost & freeze in an air-tight container for up to 2 weeks.  Enjoy.

 

Originally posted 10/2011

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Bourbon Baked Apple Crisp

Final Baked Bourbon Apple

Wandering around the web today, someone posted a recipe for Bourbon Baked Apples. Hmmm, I have bourbon. I have apples. Guess I need to bake some Bourbon Apples, stuffed with oatmeal crumble.

Bourbon Baked Apple Crisp

  • 4 large favorite apple
  • 1/2  cup oats
  • 1/2  cup packed brown sugar
  • 1/4 cup flour
  • 1/2 teaspoon cinnamon
  • dash of salt
  • 1/4 cup softened  butter
  • 1/2 tsp vanilla extract
  • 1 cup apple cider
  • 1/4 to 1/2 cup bourbon (depending on taste – you can substitute more cider if you prefer)
  • vanilla ice cream

In a bowl, combine oats, brown sugar, flour, salt and cinnamon. Add softened butter and vanilla, and mix thoroughly. You want it to be crumbly.

apples stuffed2

Cut the top off the apple, enough to use as a lid. Scoop out core and seeds, being careful not to pierce the bottom of the apple. Sprinkle with additional cinnamon if desired  and then stuff with the oats mixture, packing it in and covering out to the edges of the apple. Place the top of the apple back on and press down.

Place apples in a large baking dish. Pour apple cider and bourbon in the bottom of the pan. Place in a 400 degree oven and bake for 30 to 45 minutes, until skin is soft and wrinkled and flesh is soft. During the baking period, baste every 10 minutes with the cider/bourbon mix.

Serve immediately with ice cream.

 

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Friday Recipe Exchange: Ice Cream and Gelato Treats

Key Lime Pie2

I’m swamped with work, trying to catch up after a week away, so tonight in true summer fashion, we’re going to have a repeat. But it’s a delicious repeat. Last year, friends lent me their Cuisinart Ice Cream Maker to test drive, so I spent a week making various frozen treats, testing them on all the neighbors (I was very popular that week) and posted the results. This summer I bought my own Cuisinart, so I thought it was time to pull out the recipes and make some ice cream and gelato. After all, it’s just been too hot to cook. Perfect time for frozen treats.

While Gelato is by far my favorite, I played no favorites and included ice cream and sorbet in the selection. These recipes all make between 1 and 1-1/2 quarts.  Here’s the lineup:

Vanilla and Strawberry Ice Cream (recipes here)

Blueberry Sorbet (recipe here)

Chocolate-Hazelnut Gelato (recipe here)

What’s your recipe for fun this weekend? What delicious things are you cooking up for this final weekend of July (oh, how can that be)?

Now for the recipe that started the whole thing, the reason I borrowed my friends’ ice cream maker. A while back I was searching for gelato recipes and came across one for Key Lime Pie. It sounded awesome. I tucked it away, planning to try it someday. Someday finally came and I put my own twist on it:

Key Lime Pie Gelato

  • Gelato Plain Base (recipe below)
  • 1 graham cracker crust, broken into pieces and frozen (recipe below)
  • 3 tbsps fresh lime juice, preferably Key lime*
  • 2 tsp grated lime zest

Make the Gelato Plain Base and chill as directed. Make the graham cracker crust as directed and freeze.

To make Key Lime Gelato: Gently whisk the limejuice and zest into the base. Pour the mixture into the container of an ice cream machine and churn according to the manufacturer’s instructions. Just after churning quickly stir in the graham cracker crust pieces, reserving some for garnish. Transfer to an airtight container and freeze for at least 2 hours before serving.

*after you mix in the lime and zest, give it a taste and add more limejuice as desired. If you’re prefer it a bit more tangy, you can add up to 2 more tbsp without worrying about consistency.

Graham Cracker Crust

Note: You can substitute graham cracker pieces if you don’t want to make an actual crust. I just like the buttery flavor and texture of the actual crust in the gelato.

For the graham cracker crust: Mix 1/2 cup melted butter, 2 tbsp sugar and 2 cups graham cracker crumbs together. Press firmly onto the bottom of a well buttered 8×8 glass baking dish and bake at 375 degrees F for 10 minutes. Cool and remove from the baking dish, break into bite-size pieces and freeze in a covered container.

This recipe is the base for most gelatos, it’s also good frozen by itself:

Gelato di Crema (Gelato Plain Base)

  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large egg yolk
  • 2/3 cup sugar

In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper* the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.

*The best way to temper is to add a tablespoon at a time until you’ve added about 1/4 cup. Then you can add a full ladle at a time, slowly.

One final note. If you’re wondering what the difference is between Gelato, Sorbet and Ice Cream, click here for a pretty good explanation.

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Frozen Treats: Chocolate-Hazelnut Gelato

Hazelnut Gelato1

This first appeared May 2013. At the time I had borrowed my friend’s ice cream freezer to test drive it. I bought my own this past week or so and decided it was a good time to start making some sweet frozen treats again. And as luck would have it, LFern is back from Japan and coming over tomorrow to share stories of her adventure. I also need to ask her a big favor, so I thought a fresh batch of her favorite frozen treat couldn’t hurt my case.

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My friend LFern and I are not able to get together frequently. Family, work and other daily obligations, plus the fact we now live about 25 minutes apart, make it difficult to plan a lunch or coffee time. But this week I sent her an email that said this:

If you decide to come visit me this week I’ll make chocolate-hazelnut gelato (ok, I’m making it anyway, but why miss out?)

T.

That seemed to be incentive enough. Remember she’s my coffee and chocolate friend. I sweetened the deal with the promise of Lavazza coffee, too. When she arrived the ice cream maker was busy humming away. Fifteen minutes later, we had coffee and Gelato ready for a well-deserved girls’ afternoon.

I served up bowls and then proceeded to put the rest in the freezer. LFern mentioned I really didn’t need to do that, she’d be happy to finish it for me. I reminded her I still needed to take photos. She suggested this would be the only photo I would need:

empty bowl1

Needless to say, the recipe was a success. I had to agree with her, it was difficult to put enough away to photograph later. But luckily, once the photos were done, someone had to eat the bowl of goodness. Since I was the only one around at the time, I didn’t have to share.

So here is the next recipe in the Frozen Treats series. (A reminder, the first recipe is here and the second one is here. )

Hazelnut-Chocolate Gelato

  • Gelato plain base (recipe below)
  • 1 tbsp dark cocoa
  • 1 tsp vanilla extract
  • 13 oz chunky chocolate hazelnut spread (Nutella style spread)
  • 3/4 cup hazelnuts, roughly chopped

bowl with cover, ice cream freezer

ETA: Two things I forgot to mention. I reduced the sugar in the plain base because the hazelnut spread has lots of sugar in it and I was afraid it would be overly sweet. When I tasted the mixture after the spread was added, it was still a little too sweet, so I decided to add the tablespoon of dark cocoa powder. That did it and gave the finished product a nice rich chocolate flavor.

Make gelato plain base. Remove mixture from the heat and sift dark cocoa into the mixture and then add vanilla and hazelnut spread, stirring until the spread has dissolved completely. Remove to bowl, cover and refrigerate 4 hours or overnight. Before covering with lid, I also cover with plastic wrap, pressed down onto the mixture to keep it from forming a ‘skin’. Next add to the ice cream freezer and freeze according to the machine’s directions.  It will be a soft serve consistency when done, freeze for at least an hour before serving. (Okay, we didn’t wait that long and it was yummy anyway). You can stir the chopped hazelnuts in before freezing or you can use as a garnish for each bowl.

This recipe is the base for most gelatos, it’s also good frozen by itself:

Gelato di Crema (Gelato Plain Base)

  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large egg yolk
  • 2/3 cup sugar (for the Hazelnut Gelato, reduce to 1/2 cup)

In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper* the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.

*The best way to temper is to add a tablespoon at a time until you’ve added about 1/4 cup. Then you can add a full ladle at a time, slowly.

Recipe makes 1 to 1-1/2 quarts.

Side note: While I was typing this entry, late (last) night, I kept hearing this repetitive sound. It took a moment for it to register. It was our neighborhood Great Horned Owl, making quite the ruckus, hoot-hooting away in the rain. That was a pretty perfect moment.

I’ll conclude this series with the Friday Recipe Exchange, featuring the recipe idea that started the whole thing off. Until then…

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Frozen Treats: Vanilla and Strawberry Ice Creams

strawberry-ice-cream1 After friends  let me test drive their Cuisinart Ice Cream maker, I bought my own, so I thought it would be a good time to revisit a whole week of frozen treats, which will conclude with the Friday Recipe Exchange. I thought it would be good to start with the basics. The first recipe is for a cream only ice cream and I’ll link to a JeffreyW post that has an egg custard ice cream. Then I’ll add strawberries to it.  These recipes all make 1 to 1-1/2 quarts.

Vanilla Ice Cream

  • 2 cups half-and-halfP12738915
  • 1 cup whipping cream
  • 1 cup sugar
  • 1 vanilla bean, split and scraped (or 3 tsp high quality vanilla extract)

Combine all ingredients (including the bean and its pulp – if you’re using extract, DO NOT add yet) in a large saucepan and place over medium heat. Stirring occasionally, bring the mixture to barely simmering, about 170 degrees F. Remove from heat and allow to cool slightly – remove the hull of the vanilla bean or add extract at this point, stirring in completely. Pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture. Freeze mixture in ice cream freezer according to unit’s instructions. The mixture will not freeze hard in the machine. It will reach a soft serve consistency. Then spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

Strawberry Ice Cream (or really Any Berry Ice Cream)

  • Make the vanilla base (above), cooled overnight
  • 2 cups of chopped frozen strawberries (or any quality frozen berry of your choice)
  • 1 tbsp vodka

ice cream maker Toss strawberries with vodka, stir into the cold vanilla cream mixture. Add to your ice cream maker and freeze according to unit’s instructions. Again it will be a soft serve consistency when done, remove to an airtight container and freeze for 1 hour before serving.

As promised: For an egg custard ice cream, go to JeffreyW’s post here.

JeffreyW makes strawberry ice cream, too

JeffreyW makes strawberry ice cream, too

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Originally posted May 2013

Another Pineapple Upside Down Cake

pineapple upside down cake final

I had to make another cake, so I thought it was time for another photo. Recipe is here. Blueberry upside down cake is here.  Click photo to enlarge.

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