Posts tagged ‘dessert’

Nutella Chocolate Cobbler (Eggless)

Looks good, but not done yet!

Now, its done!

 

Calling all nutella and chocolate lovers!!!! You won’t want to miss this!

I can’t take credit for the idea… I saw this recipe over at savory sweet life and just had to make it! It totally fulfilled, or maybe surpassed, my expectations. Its very chocolatey and I love that it creates its own hot chocolate sauce! Have it with ice cream, or, with sliced bananas. Yes, it sounds weird but that was delicious! You can also have it as is, of course!

  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 t salt
  • 6 TBS cocoa powder, divided
  • 1 cup sugar, divided
  • 1/2 cup milk- I used chocolate almond milk
  • 1/2 cup Nutella
  • 6 tablespoons melted butter
  • 2 teaspoons vanilla extract
  • ½ cup brown sugar, packed
  • 1+1/2 cup hot water

Preheat oven to 350

In an 8×8 baking dish (I did this right in the dish I was going to bake in, one less thing to wash!) mix together flour, baking powder, salt 3 TBS cocoa powder and 1/2c sugar. In a 2 or 4 cup glass measuring cup, melt the butter in the microwave. Then add the milk to it, and heat it for 30 seconds or so. Mix together the melted butter and milk, then stir in the nutella and vanilla. This method makes it easier to blend the nutella with the dry ingredients. Pour it into the dry ingredients and stir until well incorporated. Spread it evenly. In a separate bowl mix 1/2c sugar, 1/2c brown sugar, 3 Tbs cocoa powder and spread it over the batter in the baking dish. Then pour the hot water over everything and DO NOT stir! Carefully move it to the oven, and bake for 40-45 minutes.

*Note: it will puff up and look cake like, and seem to be done, but it isn’t yet. Only once it sort of falls and starts to form more of a crust on the top, and when you shake the dish it jiggles only slightly… then its ready.

Might be ugly, but it sure tastes gooood!

Linking with Torvie’s Food palette series: Brown and Aipi and Priya’s Bookmarked Recipes

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Cranberry Walnut Blondies

I needed some type of sweets to take to a party. Thinking back, I remembered one of the best cookie bars I ever made. It was these coconut blondies from Brown Eyed Baker. I wanted to use the ingredients I had on hand, and also make it a little festive. So, I threw in some dried cranberries and white chocolate chips in addition to the chocolate and walnuts. They were a hit (people definitely prefer the middles, I found out). Feel free to halve the recipe and bake in an 8×8 dish instead.

Recipe:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks (8 ounces) unsalted butter
2 cups light brown sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup semisweet or bittersweet chocolate chips
1 cup white chocolate chips (try to find ones made with real cocoa butter and not shortening oils- I recommend trader joes)
1 cup chopped walnuts
1 cup dried cranberries

Preheat oven to 325

Butter a 9×13 baking dish

In a small pot melt the butter. Add the brown sugar to it and cook a minute, stirring, until the brown sugar melts completely into the butter. This is what gives blondies the awesome butterscotch flavor! Let it cool before mixing with the other ingredients.

Stir or sift together the flour, baking powder, baking soda, salt.

Beat eggs in a large mixing bowl and add the butter/brown sugar to it. Add vanilla. Beat them together well. Add the dry ingredients and mix until almost incorporated, but not completely. Then stir in the cranberries, walnuts and both chips. Do not overmix.

Pour into baking dish and even out with a spatula.

Bake 40 minutes or until the sides are pulled away from the pan and a knife inserted in the middle comes out clean. Do not overbake or they may be dry.

Want a vegan version? Check this out!

Apple-Cranberry Crisp

Apple crisp is one of my favorite desserts because its easy, using only few ingredients, and fairly healthy too. Of course, we love to make it less healthy by pairing the hot  juicy apples with ice cream! Hehe. It also makes the house smell fabulous! Usually I use rolled oats for the topping, but since I’m trying to use what I have, I used rye flakes instead. It is still good, but the rye flakes are much harder than oats. Next time I may try to break them up some in the mixie (food processor) first.

Here is what I did:

  • 5 medium apples, peeled, cored and sliced thinly (I used a combo of honey crisp, granny smith, golden delicious, and stayman winesap)
  • 1/3 c cranberries
  • lemon juice – 1/2 lemon or less as needed
  • 1 TBS sugar  *You may want to add more if your apples are very tart or you like things more sweet*
  • generous sprinkle of cinnamon
  • generous sprinkle of cornstarch

Topping:

  • 1/2c flour
  • 1/4c rye flakes (or rolled oats)
  • 2 Tbs brown sugar *This makes it mildly sweet. Add another Tbs if you like*
  • 3 Tbs cold unsalted butter (if your mixture is not crumbly, you may need another Tbs of butter)
  • pinch of salt

Butter a deep pie dish and preheat the oven to 375.

Put the apple slices in the pie dish and sprinkle them with lemon juice so they do not turn brown, and I like the tartness the lemon gives also. Toss them around and add the sugar and cinnamon, then the cornstarch and toss around again. Sprinkle the cranberries over the top. Cornstarch will make the juices released from the apples to thicken, and so will the pectin in the cranberries. The cranberries also give another level of flavor which I really enjoyed, especially with the sweetness of the ice cream we had it with.

Mix the ingredients for the topping in a bowl, using your fingers to break up the butter and squish it into the rye/flour making a crumbly texture. You may also use a fork or a pastry cutter for this.  Pour the mixture evenly over the top of the apples in the pie dish.

Place the pie dish on a metal baking sheet to prevent any possible spill overs. Bake in the oven for about 30 minutes or until the topping is golden and the apples are bubbling up.

Let it cool at least 10 minutes before eating, but its best while still warm!  Especially with vanilla or cinnamon ice cream!

Sending this to Hearth and Soul and to Decidely Healthy or Horribly Decadent
Hearth n' Soul Blog Hop at A Moderate Life

Tiramisu and Merry Christmas!

We are big fans of tiramisu, and we order it most of the time when we have dessert out somewhere. But, I never tried to make it till now. It came out REALLY good. Next time I might make everything from scratch like Swathi! Check out her impressive Orange Tiramisu.

  • 24 ladies fingers cookies
  • 8 oz mascarpone cheese
  • 4 egg yolks(room temp)
  • 3/4c sugar
  • 1c heavy whipping cream
  • pinch of salt
  • 1 Tbs vanilla extract
  • 3/4-1 c strong filter coffee or espresso
  • 1 tsp cocoa powder and chocolate shavings optional

Keep a metal bowl inside the fridge for whipping the cream.

Beat together egg yolks and sugar. Heat it over a double boiler or bain marie, stirring constantly with a whisk until thickened. Remove from heat. Add vanilla.

Stir in half the mascarpone at a time till well blended.

Beat whipping cream with a pinch of salt just until stiff peaks form. Don’t overbeat it or you will get butter pieces and it will separate. Fold this into the custard (egg yolks and mascarpone) mixture.

In an 8×8 dish, begin to layer the ladies finger cookies by dipping the tops into the espresso/coffee then laying flat side down in rows. Next pour over a layer of cream mixture. Repeat with ladies fingers and cream. Then put cocoa powder into a tea strainer and sift it over the top. Keep in the fridge for at least 4 hours or overnight. Top with chocolate shavings before serving.

Hope you all have a wonderful holiday!

How to make Chocolate Syrup

Better than store-bought. And it only takes about 5 minutes! Super easy.

  • 1/2c cocoa powder (I used frontier)
  • 3/4c sugar (if you like things rather sweet, I would say increase this to 1c)
  • 3/4c water
  • dash of salt
  • 1t vanilla extract

Mix sugar and cocoa in a 1 or 2 qt pot. Gradually add water, stirring out lumps. Turn the heat on low until the sugar is melted, stir occasionally. Turn heat up to medium and bring to a boil.  Stirring constantly now, so it doesn’t burn on the bottom (burnt chocolate is yuck!) Keep boiling until thickened. It should take about 3-5 mins and will turn shiny and dark- beautiful! Keep in mind that it will continue to thicken as it cools. Store in a glass jar in the fridge. This recipe makes around 1 cup, so feel free to double it!

Brownie Pudding

 

Chocolatey Goodness!

YOU MUST TRY THIS!!!! I don’t say that lightly! If you like chocolate, then you gotta have this. Even JF, who likes chocolate, but maybe wouldn’t DIE without it (like I would), thought this was unbelievable. He kept saying “wow” and “oh my god”. Good enough for me. This may  not look like anything special, but I believe the best part of this is not the decadent gooey insides (though that is really good too!!) it’s the crust. It forms this crisp layer on the top, which combined with the softness… ooohhhhhhh. What more can I say? The recipe? You got it.

I got a cookbook from the library a couple weeks back by Ina Garten “Back to Basics” and immediately knew I wanted to try this. I just didn’t know how much I would love it. I halved the recipe, but next time you can be sure I won’t do that! lol I also cut back on the butter, and was none the worse.

  • 5 TBS butter – melted  (Ina says 1 stick/8TBS)
  • 2 eggs at room temperature
  • 1c sugar
  • Slightly less than 1/2c c0c0a powder (I used frontier brand)
  • 1/4c flour
  • pinch of salt
  • 1tsp vanilla extract

That’s it. So simple right?!

Preheat the oven to 325. Butter a baking dish. I used 8×8, but I feel it came out slightly thin. Next time I would LOVE to try this in individual ramekins. Wouldn’t that be adorable?

The light fluffy eggs

With an electric mixer or a whisk by hand, beat eggs and sugar on medium  high for 5-10 minutes or until*very thick and light yellow*. I think this is a crucial step for the texture of the final product. And I am just crazy enough to have done this by hand with the whisk (still don’t have my hand mixer available). Yes, my arm hurt, but, nothing would stop me. I needed this to come out right! Add in the vanilla.

In another bowl sift the flour, salt and cocoa together. I considered skipping this (Im lazy and I don’t like dirtying more dishes), but then I didn’t want clumps of cocoa here and clumps of flour there. So I did it. Stir this into the egg mixture until lightly combined. Then slowly add the cooled (melted) butter and mix until just combined (dont overmix).

Pour the batter into the baking dish and set the baking dish into a larger pan (I used a 9×13). Put it in the oven and then pour hot water in the large pan halfway up the baking dish with the brownie pudding in it. Do this carefully. It helps to pull the oven rack out before setting it inside. Hope that made sense.

Since mine was thin, it only took about 40-45 minutes, but the double(full) batch needs to bake 1 hr. Its tricky knowing when this is done, since it will still looked underbaked. Ina says “a cake tester inserted 2 inches from the side will come out three-quarters clean.” if that helps.

I recommend to serve warm with ice cream.

Go make this… now!

Link to the full recipe is here and this blogger cut the butter even further, plus her pic looks delicious.

This is my submission for Bookmarked Recipes from US Masala:

Pumpkin Bread with dried cranberries and nuts

Yes, pumpkin palooza continues with this little goodie. I STILL can’t find my favorite pumpkin bread recipe, which was almost like a pound cake! So I adapted one from this muffin recipe. I can never say no to streusel.

  • 1c all purpose flour
  • 1/2c whole wheat pastry flour
  • 1/2c cake flour (or use any flour to make 2 cups)
  • 1tsp baking soda
  • 1.5 tsp baking powder
  • 1 tsp each pie spice, cinnamon
  • 1/2tsp each cardamom, allspice
  • 1/4 tsp each nutmeg, salt
  • 3 TBS softened butter
  • 1/2c brown sugar
  • 1/4c granulated sugar
  • 2 eggs
  • 1/2c buttermilk (or yogurt thinned with milk or water- I used the pumpkin liquid from making the puree)
  • 1c pumpkin puree
  • 1/3c dried cranberries (I think I would use more next time)
  • 1/3c chopped walnuts (I planned on using green pepitas, but it turns out I was out of them)

Topping:

  • 2TBS cold butter
  • 3TBS brown sugar
  • 3TBS flour

Mix together in a bowl and using a fork cut the butter into the flour mix until it is like crumbs.

Preheat oven to 375

Sift together the dry ingredients.

Beat butter and sugar together until creamy. Blend in the eggs, pumpkin, buttermilk. Stir the flour mixture into the pumpkin mixture until just combined, and then stir in the cranberries and walnuts.

Pour into a greased and floured loaf pan and top with the streusel. Bake for 40 minutes

More pumpkin recipes on my “to-try” list:

  1. No-Bake Layered Pumpkin Cheesecake
  2. Double Chocolate Pumpkin Cupcakes
  3. Spiced Pumpkin Donuts
  4. Pumpkin Aebelskiver
  5. Vegan Swirled Cheesecake Pumpkin Pie
  6. Rum Raisin Pumpkin Bread Pudding

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