Tag Archives: desert

Crumb Cake

This East Coast staple brings back memories. Who hasn’t picked off all the crumbs while mom wasn’t looking? I did this one with King Arthur Gluten Free All Purpose Flour. The taste is there! The gluten is not.

This East Coast staple brings back memories. Who hasn’t picked off all the crumbs while mom wasn’t looking? I did this one with King Arthur Gluten Free All Purpose Flour. The taste is there! The gluten is not.

Preheat oven 180c/350f

13×9” Pan-greased

Prepare Crumb Topping:

1cup dark brown sugar

½ cup light brown sugar

2 tablespoons cinnamon

½ teaspoon sea salt

2 sticks butter- melted

2 ½ cups King Arthur Gluten Free All Purpose Flour+ 1/3 cup extra if needed

Mix flours and sugars together. Add butter. Using your hands, toss gently. Your objective is big clumps. If mixture is too wet, add additional  1/3 cup of flour. Squeeze into clumps if needed. Set aside.

Prepare Batter

Combine dry ingredients in a small bowl:

2 ½ cups King Arthur Gluten Free Flour

1 ½ teaspoons baking soda

1teaspoon baking powder

½ teaspoon sea salt

Set aside.

1 ½ sticks butter-room temp

3 tablespoons cream cheese- room temp

1 ½ cups brown sugar

3 eggs

1teaspoon vanilla

1 ½ cups sour cream

Beat butter and cream cheese until light and fluffy. Add sugars and beat for another minute. Add eggs one at a time beating well after each addition.

Add in vanilla and sour cream. Combine.

Add half the flour mixture. Beat until combined. Repeat with remaining half flour mixture.

Pour into greased pan and

Cover batter with topping. Be mindful not to crush your big crumbs while doing this step.

Bake for 35-40 minutes

Cool or 20 minutes before cutting into squares.

Sprinkle top with powdered sugar (icing sugar) just before serving.

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Pumpkin Scones

    Preheat oven  200c/400f  Scones 4 ½  cups flour- plus more if dough is too wet ½  cup brown sugar 4 teaspoons baking powder             2 ½   teaspoons cinnamon             ¼ teaspoon clove             ¼ teaspoon nutmeg            ¾  teaspoon ginger              ½ teaspoon baking soda ½  teaspoon salt 1 cup cold butter(2 sticks)-cut into small pieces 		2 eggs 		1 ¼  cups cooked pumpkin-canned is great 		½  cup milk  	glaze 		2 cups confectionary sugar 		3 tablespoons milk 		1/8  teaspoon ginger              1/8 teaspoon nutmeg              1/8 teaspoon cinnamon  		In a large bowl combine dry ingredients.          Cut butter into dry mixture using your fingers(or the cuisine art) until mixture resembles wet sand.         In a separate bowl, whisk the eggs. Add the pumpkin and milk.          Add dry ingredients and mix until just combined. Be mindful not to over mix. If mixture is too wet add more flour a little at a time until the dough comes together. 		Turn onto a floured surface and knead. Do not over knead, just until mixture comes together.         Divide dough in half. Pat each portion into a circle and cut into eight wedges.         Place wedges on baking sheet.         Repeat this step with the other remaining half of dough.        Bake at 400° for 12 minutes or until golden brown.        Let rest for 10 minutes.     Prepare glaze by combining all ingredients together and beat until smooth.  Dip tops of scones in glaze by holding scone upside down and dipping the entire top in glaze. Set aside for 5 minutes to dry, redip , dry  and serve.

Nothing pleases me more than going into a Starbucks and finally seeing that they have pumpkin scones. It means more than just a snack; it means the Holidays have arrived.

Preheat oven  200c/400f

Scones

4 ½  cups flour- plus more if dough is too wet

½  cup brown sugar

4 teaspoons baking powder

2 ½   teaspoons cinnamon

¼ teaspoon clove

¼ teaspoon nutmeg

¾  teaspoon ginger

½ teaspoon baking soda

½  teaspoon salt

1 cup cold butter(2 sticks)-cut into small pieces

2 eggs

1 ¼  cups cooked pumpkin-canned is great

½  cup milk

glaze

2 cups confectionary sugar

3 tablespoons milk

1/8  teaspoon ginger

1/8 teaspoon nutmeg

1/8 teaspoon cinnamon

In a large bowl combine dry ingredients.

Cut butter into dry mixture using your fingers(or the cuisine art) until mixture resembles wet sand.

In a separate bowl, whisk the eggs. Add the pumpkin and milk.

Add dry ingredients and mix until just combined. Be mindful not to over mix. If mixture is too wet add more flour a little at a time until the dough comes together.

Turn onto a floured surface and knead. Do not over knead, just until mixture comes together.

Divide dough in half. Pat each portion into a circle and cut into eight wedges.

Place wedges on baking sheet.

Repeat this step with the other remaining half of dough.

Bake at 400° for 12 minutes or until golden brown.

Let rest for 10 minutes.

Prepare glaze by combining all ingredients together and beat until smooth.

Dip tops of scones in glaze by holding scone upside down and dipping the entire top in glaze.

Set aside for 5 minutes to dry, redip , dry  and serve.


Sticky Toffee Christmas Pudding

9x13 pan greased Preheat Oven 180c/350f 2 cups Dates-pitted and finely chopped ¾ cup Frangelico (rum is traditional in this recipe but I like the liqueur) ¾ cup of hot coffee (you may use boiling water in place of coffee) 1 teaspoon Vanilla 3 1/2 Cups Flour 1 tablespoon Baking Powder ¾ teaspoon Cinnamon ½ teaspoon Sea Salt 2 cups brown Sugar 1 stick Butter-room temp 3 eggs Put Dates and Frangelico in a small bowl. Cover with hot coffee and set aside. Stir occasionally while dates soften and break down. Cool and add Vanilla. In a small bowl add flour, baking powder, cinnamon, and sea salt. Stir with a fork and set aside. In a kitchen aid with paddle attachment or a big bowl with a handheld mixer Add Sugar and Butter and beat well. Add eggs one at a time beating well after each addition. Add Flour mixture in 3 increments beating until just combined after each addition. Do not over mix. Stir in Date mixture. Pour into Greased Pan and Bake for 35 minutes or until a wooden skewer comes out clean. Prepare Toffee- you can buy your favorite caramel topping if you aren’t into making your own. Just heat it up well before you pour it over the cake/ pudding. Toffee recipe 1/2 cup cream 1/2 stick butter - room temp ½ tsp sea salt 1 cup sugar 1 Tbsp water Bring the cream simmer and set aside. In a separate pot heat the sugar and water on medium heat until they reach a golden caramel color. Do not stir. Once you have reached the golden caramel stage, carefully add in the cream and stir. Add Sea salt. Cook stirring occasionally, for about 2 minutes mixture will thicken. Turn off heat. Add butter. Cook another 2 minutes. Deeply preforate the entire top of the warm cake with a fork or a long wooden skewer. Pour half of the caramel over top of the cake. Caramel will soak into cake making it a pudding ! Set aside for 15 minutes. And the other half of the caramel is for serving over the cake. Make sure its warm. Vanilla Ice cream or Pouring cream is welcome too.

This Pudding is so rich that I save it for very special occasions. Having said that, it is so good I can see why this is the favorite anytime dessert of an entire country.

9×13 pan greased

Preheat Oven 180c/350f

2 cups Dates-pitted and finely chopped

¾ cup Frangelico (rum is traditional in this recipe but I like the liqueur)

¾ cup of hot coffee (you may use boiling water in place of coffee)

1 teaspoon Vanilla

3 1/2 Cups Flour

1 tablespoon Baking Powder

¾ teaspoon Cinnamon

½ teaspoon Sea Salt

2 cups brown Sugar

1 stick Butter-room temp

3 eggs

Put Dates and Frangelico in a small bowl. Cover with hot coffee and set aside.

Stir occasionally while dates soften and break down.

Cool and add Vanilla.

In a small bowl add flour, baking powder, cinnamon, and sea salt. Stir with a fork and set aside.

In a kitchen aid with paddle attachment or a big bowl with a handheld mixer

Add Sugar and Butter and beat well. Add eggs one at a time beating well after each addition.

Add Flour mixture in 3 increments beating until just combined after each addition.

Do not over mix.

Stir in Date mixture.

Pour into Greased Pan and Bake for 35 minutes or until a wooden skewer comes out clean.

Prepare Toffee- you can buy your favorite caramel topping if you aren’t into making your own. Just heat it up well before you pour it over the cake/ pudding.

Toffee recipe

1/2 cup cream

1/2 stick butter – room temp

½ tsp sea salt

1 cup sugar

1 Tbsp water

Bring the cream simmer and set aside.

In a separate pot heat the sugar and water on medium heat until they reach a golden caramel color. Do not stir.

Once you have reached the golden caramel stage, carefully add in the cream and stir.

Add Sea salt.

Cook stirring occasionally, for about 2 minutes mixture will thicken.

Turn off heat.

Add butter.

Cook another 2 minutes.

Deeply preforate the entire top of the warm cake with a fork or a long wooden skewer.

Pour half of the caramel over top of the cake. Caramel will soak into cake making it a pudding !

Set aside for 15 minutes.

And the other half of the caramel is for serving over the cake. Make sure its warm.

Vanilla Ice cream or Pouring cream is welcome too.


Salted Caramel Pear Tart

Delicious

Delicious

Preheat oven to 375*/ 190 c

Tart Pan

Pie Shell-

A Pre made short crust pie shell is fine or you can make one home made. When Im in a hurry, I buy mine at Trader Joes.

Lay out a cool pie shell onto pie pan, shape onto bottom and sides of pan. Perforate bottom with fork in a few places.

Salted Caramel-you may make your own but there are great ones out there already. I love the Williams Sonoma brand.

Heat Salted Caramel in microwave for 40 seconds.

Spoon a couple of tablespoons on the shortcrust. Place piecrust in refrigerator while you are prepping the pears.

4 pears

2 tablespoons sugar

pats of butter

Peel, half, and core pears.

Place halves, cut side down, in a circular pattern on top of cooled pie shell .

Sprinkle with sugar.

Score each pear and top each pear with a pat of butter.

Place in a hot oven and

Bake for 30 minutes or until pears start to brown.

While fruit is baking

PREPARE CUSTARD

beat together:

3 tablespoons sugar

½ teaspoon vanilla

pinch sea salt

1 egg

3 tablespoons almond powder

1 cup cream

Pour custard mixture around the hot baked fruit and continue baking for 25 more minutes.

Swirl a little caramel over top before serving.

Happy Christmas !!


Cheesecake

This years holiday treat !

Preheat oven  350*

9” Springloaded Cheesecake pan  -greased or sprayed

CRUST

8 oz Graham Cracker Crumbs – I buy  crumbs that are pre ground in the baking aisle.

1 stick Butter-melted

½ cup Sugar

¼ teaspoon plus a pinch of Salt

Zest of an Orange

In a small bowl , combine all ingredients and press into a greased cheesecake pan. Press crumbs into pan using a flat bottomed glass. It will help you get a uniform crust. Crust will go all the way up sides of pan , its a deep cheesecake.

Bake for 15 minutes.

FILLING

5     8 oz. packages Cream Cheese-Room temp

1 ½ Cups Sugar

3 tablespoons Flour

Zest of one Orange

Zest of one Lemon

5 eggs – beaten

2 egg yolks – beaten

¾ teaspoon Vanilla

Lower oven to 300*

Be mindful not to over mix these ingredients.

Take time to scrape down sides and the bottom of mixing bowl with a rubber spatula often , making sure to mix all of the cream cheese into the batter.

Beat Cream Cheese . Add Sugar , Flour, Zests. Add Eggs and Yolks in small increments until all is combined. Add Vanilla. Mix until combined.

Pour Cream Cheese mixture into baked crust .

Place cheesecake pan onto a cookie sheet incase of spillage during the baking process.

Bake for 1 hour or until wooden skewer or toothpick comes out clean. You may need another 10 minutes depending on the heat of your oven. If top gets too brown loosely lay a piece of foil onto the browned top.

Let cool completely before removing the spring pan.

Refrigerate before serving

BERRY TOPPING

1 pint Blueberries

1 pint Strawberries- quartered or chopped

2 teaspoons sugar

Juice of ½ Lemon

1 teaspoon Cornstarch

In a saucepan , combine all ingredients. Heat to a boil, cook for 2 more minutes. Cool.

To Serve

Slice Cheesecake,  pour berries over top and enjoy .


Chocolate Cookies

I’ve been chasing this recipe since naptime in kindergarden and I finally found it. I added a splash of strong coffee for an additional depth of flavor. Hopefully these cookies make you as happy as they do me. You better have your pink blankie nearby.

2 1/2 sticks Butter- room temp

2 cups Sugar plus extra to sprinkle tops before baking

2  Eggs

1 teaspoon Vanilla

1 tablespoon Coffee (optional)

3/4 cup  Cocoa Powder

2 cups plus one tablespoon Flour

1 teaspoon Baking Soda

1/2 teaspoon Sea Salt

Cream together butter and sugar.

Add the eggs, vanilla, and coffee. Beat well.

Add cocoa powder, flour, baking soda, and salt.

Mix until incorporated.

Split dough in half and on a surface sprinkled with cocoa powder roll each half into a log.

Cool in frig (at least an hour)

Preheat oven 180c/350f

Slice about 1/2 “ thick and line them up on your baking sheet.

Sprinkle tops with sugar and bake for 10 minutes.

Cool


Tiramisu

Coffee soaked biscuits layered with whipped marscapone cream .
The dessert to die for !

1  large tub Marscapone Cheese (16 oz)

4 Egg Yolks

3 tablespoon Sugar

1/4 teaspoon finely ground Coffee

pinch Salt

1  pint Heavy Cream – whipped to soft peaks

1 cup cold Coffee- Espresso is great too

2 tablespoons  of Rum or Frangelico (optional)

1 package Lady Fingers (24 count)

Beat marscapone, yolks ,sugar, coffee grounds, and salt  for 5 minutes. Set aside.

Whip cream until soft peaks form. Carefully fold cream into marscapone mixture until combined.

In a bowl combine cold coffee and Rum.

Quickly dip ladyfingers in cold coffee mixture and place them side by side

six in a row on a flat serving plate .

Carefully cover lady fingers with about 1/3 of the marscapone mixture.

Place another layer of  ladyfingers, this time in the opposing direction on top . Again Cover with about 1/3 of marscapone on top, repeat with the final layer side by side, opposing direction, and top with remaining marscapone

bringing the remaining marscapone cream down the sides like frosting a cake.

Refrigerate at least 4-5 hours. (overnight is best)

Before serving , sprinkle top with cocoa powder or chocolate curls.