Archive for ‘Dessert Recipes’

November 24, 2014

Pumpkin Sugar Cookies with Pumpkin Baileys Irish Buttercream Frosting

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A delicious fall cookie. Baileys takes it over-the-top. If you don’t have Baileys on hand, add whatever flavor you’d like: vanilla extract, pecans, hazelnuts, cinnamon, cream cheese, and maple syrup pair well with pumpkin.

Prep time: 20 minutes

Cooking time: 10 minutes

Total time: 30 minutes

Serves: About 44 cookies

For the Pumpkin Sugar Cookies

  • 3 cups all purpose flour
  • 3 tsp baking powder
  • 1 tsp pumpkin pie spice (optional if you’re using pumpkin pie puree, which already has spices in it)
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup (1 stick) butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1 cup pumpkin puree (or 1 cup pumpkin pie puree)

1. In a medium bowl, combine flour, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.

2. Using an electric mixer or a whisk, cream the butter and sugar. Add in eggs one at a time, stirring after each addition, followed by vanilla, then pumpkin puree. Gradually add in flour mixture until combined.

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3. Wrap the dough in plastic wrap and chill it in the refrigerator for at least one hour (or in the freezer for at least 20 minutes).

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4. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper or foil.

5. Roll about 1/2 tbsp of dough into a ball. Use flour on your hands if necessary. Place the ball on the baking sheet and flatten to about 1/2 inch thick. Continue with remaining dough, placing each 1 inch apart.

6. Bake in the oven for 10-12 minutes just until the bottoms begin to lightly brown. Cool for a few minutes on the baking sheet and transfer to a wire rack to cool completely.

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For the Pumpkin Baileys Irish Buttercream Frosting

Note: this recipe will create much more buttercream than you need for this recipe. It’s enough to frost a double layer cake (recipe to follow) AND to generously frost the cookies in this recipe. You can store leftover buttercream frosting in an airtight container in the fridge for up to 2 weeks and in the freezer for up to 3 months (thaw in fridge before using).

  • 4 tbsp unsalted butter (1/2 stick), at room temperature
  • 1/2 cup of pumpkin puree or pumpkin pie puree
  • 1/2 tsp vanilla extract
  • 1 tsp of pumpkin pie spice (optional if you’re using pumpkin pie puree)
  • A dash (or more) of Baileys
  • 5 cups powdered sugar

1. Slowly cream together the butter and pumpkin with an electric mixer or whisk.

2. Beat in the vanilla extract, spices, and Baileys.

3. Slowly add the powdered sugar about a cup at a time until the frosting is the right consistency. If the frosting is too thick, add more pumpkin puree, milk or water. If frosting is too thin, add more confectioners sugar.

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4. Frost cookies and set aside for the frosting to dry. You can store these in the fridge or the freezer until serving time.

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Happy Eating!

Love,

Yang

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August 20, 2014

Molten Chocolate Cake with Nutella Lava and Raspberry Coulis

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This spectacular dessert will satisfy even the pickiest eater. It’s also a perfect Valentine’s Day or birthday dessert. The only special equipment you need are the molds, which are useful for crème brulee, soufflé, panna cotta, and holding ingredients while you cook. Be sure not to overcook the lava cake in the oven – the cake will continue to cook even after you take it out of the oven, so if you overcook, your lava will turn into cake!

The Nutella core is my own addition to the recipe (because why not?), but if someone has nut allergies or opposes, feel free to experiment with other flavor combinations. Some flavor combinations that you could play with: peanut butter core with chocolate drizzle + sea salt + roasted peanuts; mango puree core with coconut cream + toasted coconut flakes; pear puree with caramel drizzle; pistachio cream with dried cherries… The combinations are endless! For more flavor combinations, I highly recommend The Flavor Bible – an essential reference guide for any home cook that will help you develop intuition for flavors that go well together. It’s great for when you have one ingredient and want to see what goes well with it.

Adapted from Jean George’s famous molten chocolate cake recipe

Prep time: 30 minutes

Cooking time: 7 minutes

Total time: 40 minutes

Serves 4

For the raspberry coulis

2 1/2 cups fresh/frozen raspberries
1/4 cup sugar
1 teaspoon fresh lemon juice, or to taste
zest of 1 lemon – grated (optional)

Puree raspberries with sugar, zest and lemon juice in a blender, food processor, or handheld blender.

Optional: If you don’t want any seeds, pour mixture through a fine sieve into a bowl, pressing on solids.

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For the lava cake

1/2 cup unsalted butter, plus more to butter the molds
4 ounces bittersweet chocolate, the best you can afford (do not use milk chocolate, the fat content is too high so the recipe won’t work)
2 eggs
2 egg yolks
1/4 cup sugar
1/4 tsp salt
1/2 tsp espresso powder (optional)
1/2 tsp vanilla extract
2 teaspoons flour

butter and cocoa powder for dusting the baking dishes
confectioners sugar for sifting on at the end (optional)

1. Preheat oven to 450°F.

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2. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. Add the espresso powder and vanilla at the end and stir to combine.

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3. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light, thick and glossy.

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4. After the chocolate has cooled a bit pour in the egg mixture, then quickly beat in the flour, just until combined.

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5. Butter and lightly cocoa powder four 4-ounce molds, custard cups, or ramekins. Tap out the excess cocoa powder, then butter and cocoa powder them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)
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5. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.

6. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Spoon the raspberry coulis over the cake and around the plate in a decorative way. Serve immediately with some vanilla ice cream.

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Happy Eating!

Love,

Yang

November 17, 2013

Strawberry and Peach Crisp

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Apologies for the long hiatus! Life has gotten super hectic this past year. I will try to post more regularly from now on.

I’ll start where I left off: with a crisp featuring seasonal fruits! Here is a wonderful recipe featuring strawberries from our Fall CSA Share from Red Fire Farms. We went to Red Fire Farms and picked these strawberries ourselves, 2 gallons of them! I loved that experience. They grow many varieties of strawberries so we got to try them all.

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Prep time: 20 minutes

Cooking time: 40 minutes

Total time: 1 hour

Serves 6-8

3 cups strawberries, quartered
3 cups peaches, sliced (about 2 large peaches)
1 teaspoon ground cinnamon or apple pie spice
Juice of 1/2 lemon
2/3 cup plus 1 tablespoon brown sugar (light or dark)
5 tablespoons unsalted butter, cut into bits, plus some for the pan
1/2 cup rolled oats (not instant)
1/2 cup all-purpose flour, plus extra for juicy fruit
Dash salt

1. Heat the oven to 400 F. Toss the fruit with half the cinnamon or apple pie spice, the lemon juice, and 1 tablespoon brown sugar (and a tablespoon of flour if your fruit is juicy) and spread it in a lightly buttered 8-inch square or 9-inch round baking pan.

2. Combine all the other ingredients, including the remaining cinnamon/apple pie spice and brown sugar, in a food processor and pulse a few times, then process a few seconds more, until everything is well incorporated but not uniform. To mix the ingredients by hand, soften the butter slightly, toss together the dry ingredients, then work in the butter with your fingertips, a pastry blender, or a fork.

3. Crumble the topping over the fruit and bake until the topping is browned and the fruit is tender and bubbling, 30-40 minutes. Serve hot, warm, or at room temperature.

September 2, 2012

Summer White Peach and Blueberry Crisp

It’s the end of summer, but what better way to celebrate this season’s end than with a delicious crisp that honors late summer’s ripest fruits? You can use any kind of peach you want, as long as it’s fresh and ripe. Same goes for the blueberries. This is an easy and versatile recipe: instead of peaches, try other stone fruits (plums, pluots, nectarines, apricots, cherries) and instead of blueberries, try other berries (strawberries, blackberries, raspberries, white raspberries). Mix and match, have fun! Taste this last bit of summer.

Adapted from Barefoot Contessa

Prep time: 20 minutes

Cooking time: 50 minutes

Total time: 1 hour, 10 minutes

Serves 5-6

For the fruit:

  • 2 pounds firm, ripe peaches (6 to 8 peaches)
  • 2 tsp grated lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 cup fresh blueberries (1/2 pint)

For the crumble:

  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar (plain white sugar)
  • 1/4 cup light brown sugar, lightly packed
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cinnamon
  • 1/4 pound (1 stick) cold unsalted butter, diced
  • 1 cup old-fashioned rolled oats (optional, if you like oats!)

1. Preheat oven to 350°F.

2. (Optional step if don’t want peach skins in your crisp): Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches.

3. Slice the peaches into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes.

4. Meanwhile, line a baking pan with foil. Spoon the mixture into the baking pan.

5. For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in a large mixing bowl. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. If you have an electric mixer with a paddle attachment, mix on low speed until the butter is the size of peas.

6. Bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm.

If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

Happy Eating!

Love,

Yang

August 13, 2012

Oatmeal Date Bars

Use the best-quality dates you can find! Fresh medjool dates are my favorite and they worked perfectly in this recipe. Store in an airtight container, the bars will keep for a couple days.

 

Adapted from Bon Appetit

Total time: 1 hour, largely unattended

Prep: 20 minutes

Cook: 40 minutes

  • 1 1/2 cups water
  • 1 1/2 cups chopped pitted dates
  • 1 tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 cup (packed) dark brown sugar
  • 1 cup old-fashioned oats
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, diced, room temperature

 

1. Preheat oven to 350°F.

2. Butter 8×8-inch metal baking pan.

3. Bring 1 1/2 cups water to simmer in medium saucepan. Add dates; simmer until very soft and thick, stirring occasionally, about 15 minutes. Cool to room temperature. Stir in vanilla.

4. Combine flour, sugar, oats, cinnamon, baking soda, and salt in large bowl; stir to blend.

 

5. Add butter. Using fingertips, rub in until moist clumps form.

6. Press half of oat mixture evenly over bottom of prepared pan. Spread date mixture over. Sprinkle with remaining oat mixture; press gently to adhere. Bake until brown at edges and golden brown and set in center, about 40 minutes. Cool completely in pan on rack. Cut into bars and serve.

 

Happy Eating!

 

Love,

Yang

July 11, 2012

Honey Roasted Vanilla Cinnamon Sweet Potatoes

I LOVE sweet potatoes: highly nutritious and highly delicious! The following recipe is simple and can be easily tailored to your tastes. If you love cinnamon (I do), add more! You can swap the brown sugar and honey for maple syrup, agave syrup, molasses, whatever you like! You can also make a large batch of this and eat it throughout the week by reheating it. A batch of roasted sweet potatoes will last for 3-4 days in the fridge.

Prep: 15 minutes

Cook: 1 hr

Total Time: 1 hr 15 minutes, largely unattended

Serves 6

  • 1/4 cup vegetable oil (or other neutral oil such as canola or safflower)
  • 2 pounds sweet potatoes, peeled and sliced (about 4-5 medium sweet potatoes)
  • 2 tbsp brown sugar
  • 2 tbsp honey
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon (or Apple Pie Spice or Pumpkin Pie Spice)
  • 3/4 teaspoon salt
  • 1 pinch ground pepper
  • 2 tbsp lemon or lime juice (optional)

1. Preheat the oven to 375 degrees F.

2. Peel and cut the sweet potatoes into 1-inch pieces and put in a baking dish.

3. Pour the vegetable oil over the sweet potatoes, just enough to cover the sweet potatoes. Sprinkle the brown sugar, vanilla extract, cinnamon, salt, pepper, a dash or two of lemon or lime juice, and a drizzle of honey over the sweet potatoes.

4. Mix all of the ingredients together so that everything is well integrated with no major clumps.

5. Place the baking dish into the oven and set a timer for 1 hour.

6. Every 20 minutes, stir and flip the sweet potatoes as necessary to allow them to brown evenly.

7. After 1 hour, check to see if they are tender by tasting. If they’re not as tender as you’d like, roast for 10 more minutes.

8. When the sweet potatoes are tender, take them out of the oven and serve immediately.

Happy eating!

Love,

Yang

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