by Kathy Douglas | Jul 27, 2021 | Desserts, Holiday
Enjoy the Olympics while snacking on our favorite tart! We love cherry season for the delicious sweet and tart flavor of this pie. Topped with stars, it celebrates Team USA in the summer games!
INGREDIENTS
For the Filling:
4 cups pitted tart red cherries
1 cup white sugar
¼ cup cornstarch
For the Crust:
2 cups unbleached all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons water
1 large egg
INSTRUCTIONS
Make the filling:
Place cherries into a medium saucepan over medium heat; cover the pan. Cook the cherries until they release their juice and come to a simmer, 10 to 15 minutes, Stirring often.
In a small mixing bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and stir to combine completely. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, and let cool completely then refrigerate until ready to use.
To make the crust:
In a food processor fitted with a blade combine the flour, sugar, and salt, pulse to combine. Add the butter and pulse until the butter is the size of small peas. With the processor running, add the 2 tablespoons water and; continue pulsing until the dough clumps together, about 45 seconds. If the dough remains too dry and crumbly to form a cohesive mass, add a bit more water. Gather the dough into a ball and wrap in plastic, pressing on the plastic to flatten the dough into a disk. Refrigerate for 30 minutes
On a lightly floured surface, roll the dough to a 1/8-inch thick circle, about 11 inches across.
Transfer to a 9-inch tart pan and trim the edges to the top of the tart pan. Roll out the remaining dough again to 1/8” and cut as many stars as possible. Roll and cut stars until you run out of dough. Place the stars on a parchment lined sheet tray and refrigerate the stars and pie dough for 1 hour.
Preheat the oven to 350°F. Pour the cooled cherry filling into the cold crust, then top filling with the stars. Bake for 1 hour-1 hour 15 minutes or until the filling is very bubbly and the stars are slightly golden brown.
by Kathy Douglas | Jul 20, 2021 | Desserts
These rich, chewy Mississippi Mud Brownies are sure to be your new favorite. Yummy deep chocolate brownies with homemade marshmallow and topped with creamy chocolate icing and toasted pecan halves.
Brownie Layer
INGREDIENTS
Baking spray release
6 ounces or 1 cup Semi-Sweet chocolate baking bars, chopped or broken into small pieces
11 tablespoons butter
1 cup flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon espresso powder
3 whole eggs, plus one egg yolk, room temperature
1 ½ cups sugar
2 teaspoons vanilla extract
INSTRUCTIONS
Preheat the oven to 350˚F. Line an 8 x 8” square pan with parchment paper, leaving one side with some extra overhang of the parchment. Lightly spray with baking spray release.
Place a bowl over a saucepan of simmering water. Break the chocolate into pieces and add to the
bowl. Cut the butter into tablespoons size pieces and add to the bowl. Melt the chocolate and butter gently; blending together. Remove from the heat and set aside to cool slightly.
In a medium bowl, whisk together the flour with the cocoa powder, salt, and espresso powder.
Using a stand mixer with a whisk attachment, combine the eggs, sugar, and vanilla. Whip on high speed until light in color, about 5 minutes. Turn the mixer down to stir, and slowly add one-third of the chocolate into the egg mixture. When combined add the balance of the chocolate, scraping down the sides of the bowls as needed. Then add the flour/cocoa powder mixture until just combined scraping down the bowl as needed. Pour into the pan and spread evenly.
Place in the oven and bake 38-40 minutes or until a toothpick comes out with just a few bits on it. Set on a rack and cool completely.
Marshmallow Layer
INGREDIENTS
4 envelopes unflavored gelatin
3 cups granulated sugar
1 ¼ cups light corn syrup
¼ teaspoon salt
1 teaspoon vanilla extract
INSTRUCTIONS
Soften gelatin in ¾ cup water, set aside. In a small saucepan combine ¾ cup water with sugar and corn syrup. Bring to a boil and cook to 252˚F on a candy thermometer to make a hot syrup.
Using a stand mixer fitted with a whisk, beat the gelatin mixture on high while slowly streaming in the hot syrup into the bowl with the gelatin. Then add the salt and extract and beat until stiff peaks form about 15 -20 minutes. Using a greased spatula, spread the marshmallow over the cooled brownies. Cool for 1 hour.
Chocolate Icing
INGREDIENTS
¼ cup butter
3 tablespoons unsweetened cocoa
3 tablespoons milk
8-oz.powdered sugar
1 teaspoon vanilla extract
½ cup chopped pecans
INSTRUCTIONS
Stir together the first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and 1 tsp. vanilla at medium-high speed with an electric mixer until smooth. Spread over marshmallow, top with pecans. Cover and place in the refrigerator overnight. To serve, cut into 18 squares.
by Kathy Douglas | Jul 12, 2021 | Desserts
These sweet shells combined with seasonal fruits make a yummy dessert. Egg white and vanilla meringue shells are perfect for holding homemade lemon curd topped with summer fruits.
Lemon Curd
INGREDIENTS
1 cup freshly-squeezed lemon juice
Zest of two lemons, about 2 tablespoons
¾ cup sugar
12 tablespoons butter, cut into cubes
4 large eggs
4 large egg yolks
INSTRUCTIONS
Set a mesh strainer over a large bowl. In a medium saucepan heat the lemon juice, zest, sugar, butter, eggs, and egg yolks.
Stir until the butter is melted, then whisk the mixture continuously until the mixture thickens and holds its shape when dropped back down over the rest of the mixture in the saucepan. Pour the warm lemon curd through a strainer into a bowl and cool slightly. Then cover with plastic wrap pressing on the surface of the curd. Refrigerate overnight to cool completely.
Meringues Shells
INGREDIENTS
4 large egg whites, room temperature
Kosher salt
1 ¼ cups granulated sugar
1 teaspoon cornstarch
1 teaspoon pure vanilla extract
1 ½ cups heavy cream
2 tablespoon confectioners’ sugar, plus more
I cup cubed strawberries ad blueberries
Mint sprigs
INSTRUCTIONS
Preheat oven to 250˚F. Trace six 3 ½ inch circles on each of 1 sheet of parchment paper. Transfer the sheet of paper to a baking sheet, tracing-side down.
In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites and a pinch of salt on medium-high speed until soft, glossy peaks form. With the mixer running, add granulated sugar, 1 tablespoon at a time. Beat meringue on high until stiff and glossy, about 5 minutes more. Sprinkle in cornstarch and vanilla, gently fold to combine.
Add to a large piping bag fitted with a tip. Pipe the meringue in the center of each of the circles, making a shell shape. Place the baking sheets in the oven and bake until firm and dry to the touch but not browned, 35 to 40 minutes. Turn off the oven and let meringues cool for 2 hours or overnight.
When ready to serve, place the meringue shells on a plate. Fill with the lemon curd and top with the fruit and top with a mint sprig.
by Kathy Douglas | Jun 14, 2021 | Desserts, Holiday
Spoil Dad with these rich chocolate malt brownies topped with chocolate ganache and bananas sautéed in caramel sauce. They’re the perfect dessert for showing your love on Father’s Day!
For the Brownies
INGREDIENTS
½ cup unsalted butter, cut into cubes, plus more for pan
Cocoa powder, for the pan
5 ounces semisweet chocolate, coarsely chopped
½ cup all-purpose flour
½ cup malted-milk powder
1 teaspoon expresso powder
½ teaspoon salt
½ cup dark chocolate chips
¾ cup packed dark brown sugar
1 large egg, plus one large egg yolk
1 ½ teaspoons pure vanilla extract
INSTRUCTIONS
Preheat oven to 350˚F. Butter and lightly flour with cocoa powder a rectangular 8-cakelet pan and set aside.
In a heatproof bowl, combine the chocolate and butter, then set over simmering water. Whisk until melted and smooth. Set aside to cool slightly.
In a medium bowl, whisk together the flour, malted-milk powder, expresso powder, salt, and chocolate chips; set aside. Using an electric mixer fitted with the whisk attachment, beat the sugar and eggs in the mixer bowl until thickened and fluffy, about 2 minutes.
Add melted chocolate mixture and vanilla; mix to combine, about 30 seconds more. Fold in the flour mixture until just combined.
Evenly add the batter into the prepared pan, filling each opening 2/3-3/4 full. Spread the top of each brownie evenly. Depending on the size of the pan, you should get 7-8 brownies out of the batter. Place in the oven and bake until a cake tester inserted in the center comes out with just a few crumbs on it, 20 to 25 minutes. Cool in the pan for ten minutes or so, then carefully remove and transfer the brownies to a wire rack to cool.
Make the topping while they cool.
For the Topping
INGREDIENTS
6 oz. semisweet chocolate, finely chopped
¾ cup heavy cream
INSTRUCTIONS
Add the chocolate to a bowl. Bring the cream to a boil in a small saucepan over medium-high heat stirring occasionally. Pour over the bowl of chopped chocolate, let the chocolate mixture stand for 1 minute; then stir until smooth.
Let the ganache set for 20 minutes, then pour evenly over the brownies. Let the brownies cool until the ganache is set, at least 1 ½ hours.
To Serve
INGREDIENTS
4 small bananas
1/2 cup caramel sauce, homemade or high-quality
INSTRUCTIONS
Slice the bananas, then split by slicing each piece in half again down through the banana length wise. Add the caramel sauce to a sauté pan over medium heat, cook until melted.
Add the bananas and cook until just starting to soften. Place the brownies on a plate, then top with a banana slice on each brownie. Drizzle over the caramel sauce left in the pan and serve immediately. Makes 7-8 servings.
by Kathy Douglas | Jun 8, 2021 | Desserts
This dessert is like a trip to the Islands! Delish mini Pineapple, Banana, and Coconut Cakes filled with vanilla cream cheese icing and topped with toasted coconut.
For the Cakes
INGREDIENTS
Butter, softened for the pan
1-1/2 cups all-purpose flour, plus more for pan
1 cup Dark Moscovado sugar
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon ground cinnamon
1 large egg plus one egg yolk, beaten
¾ cup vegetable oil
¾ teaspoons vanilla extract
4 ounces crushed pineapple in juice, undrained
1 cup mashed ripe bananas
1/2 cup toasted unsweetened coconut
INSTRUCTIONS
Preheat oven to 350°F. Butter and flour an eight welled mini cake pan.
Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted coconut. Divide batter evenly among the eight mini cake pan.
Place in the oven and bake 30 to 35 minutes or until a cake tester inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Carefully remove from pans to wire racks, and cool completely, about 1 hour.
For the Frosting
INGREDIENTS
8-oz.cream cheese, softened
½ cup butter, softened
2 cups powdered sugar
1 teaspoons vanilla
INSTRUCTIONS
Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
To Serve:
INGREDIENTS
Toasted coconut pieces (if desired)
INSTRUCTIONS
Slice each cake in half. Use about half the frosting on the bottom of the split cake halves and then place the tops back on the cakes. Add the remaining frosting to a large piping bag fitted with a star tip. Pipe the remaining frosting on top of the cakes. Add the toasted coconut pieces (if using) and serve.
by Kathy Douglas | May 24, 2021 | Desserts, Holiday
A tasty treat for all, celebrate Memorial Day with these sous vide fruit cups. Fresh fruit and a cookie-like pecan crunchy top plus whipped cream make a fun dessert you can assemble right at the table.
For the fruit:
INGREDIENTS
2 cups ripe strawberries, stemmed, washed, and quartered
2 cups fresh blueberries, stemmed and washed
1/4 cup granulated sugar
Juice of 1 lemon
INSTRUCTIONS
Preheat the sous vide circulator to 180˚F.
Put the berries into a large bowl add the sugar and lemon juice and then toss gently to coat.
Add to a vacuum bag and seal. Submerge the pouch in the water bath and cook for about 30 minutes.
Cool completely and then refrigerate until ready to use. When ready, cut the pouch open and gently pour into a bowl.
For the cookie crumble
INGREDIENTS
1/2 cup all-purpose flour
1/4 cup firmly packed dark brown sugar
1/2 tsp. kosher salt
1/2 teaspoon ground cinnamon
4 ounces unsalted butter
1 cup whole pecans, some broken
INSTRUCTIONS
In a small bowl, whisk together the flour, dark brown sugar, salt and cinnamon. In a medium sauce pan over medium heat, melt the butter. Remove from the heat and stir in the flour mixture until small clumps form and all the butter is absorbed. Add the pecans and stir in. Pour onto a parchment lined baking tray and cool.
To Serve:
INGREDIENTS
Whipped cream
Holiday sprinkles
INSTRUCTIONS
Divide the fruit evenly in six bowls. Divide evenly the cookie crumble and sprinkle over the fruit. Top with whipped cream and holiday sprinkles. Serve immediately
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