Category Archives: Desserts

Banana Chocolate Chunk Ice Cream

Posted on by Rosie

2 pints vanilla ice cream, slightly softened
1/2 cup plus 2 Tbsp. shredded sweetened coconut, toasted
5 ounces bittersweet chocolate, coarsely chopped
2 small bananas, cut into 1/2-in chunks

To toast coconut: put in non-stick skillet over medium heat; stir frequently and watch carefully so it doesn’t burn. Stir until it turns a pale golden, then remove from pan immediately. Cool.

Using the paddle attachment in your electric mixer, blend ice cream, chocolate, banana chunks and coconut until combined. Press mixture into a 1-qt. airtight container; freeze until firm. Serve scoops of ice cream with a sprinkle of the extra coconut. If you like even more chocolate, here’s a recipe for chocolate ganache that will serve you well.

CHOCOLATE GANACHE

3 Tbsp. light corn syrup
6 oz. heavy cream
12 oz. dark chocolate, chopped into small bits
1/2 tsp. vanilla extract

In a small saucepan combine corn syrup and heavy cream. Bring to a simmer; add the chocolate. Stir until smooth. Remove from heat and add the vanilla. Pour over ice cream and grab a spoon.

Variety is the spice of life. Next time, add a little (taste as you go) espresso powder with the chocolate. Pour over ice cream and head for the porch. Life is about to get good.

Applesauce-Raisin Snack Cake

Posted on by Rosie

1 cup whole wheat flour
1 cup unbleached flour (or you could just use 2 cups unbleached)
1 cup sugar
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1 tsp vanilla
1 egg
1/4 cup canola oil
1 1/3 cup natural applesauce
1 cup raisins
1 cup chopped walnuts or pecans (optional, but who wouldn’t want ‘em?)

Mix dry ingredients together; add wet ingredients and mix well. Stir in raisins and nuts. Pour into greased 9×13-inch baking pan. Bake at 350 degrees for 30 minutes. Drizzle with glaze (recipe follows) or simply dust with confectioners’ sugar.

Glaze:
1 cup confectioners’ sugar, sifted to get lumps out
2 Tbsp unsalted butter, melted
2 tsp light corn syrup
1/2 tsp vanilla
2-3 Tbsp whole milk or cream

Combine sugar and butter. Add corn syrup and vanilla, stirring to combine. Drizzle in milk a little at a time until glaze has a nice consistency for drizzling over cake.

Fresh Fruit Pizza

Posted on by Rosie

Crust:
3/4 cup butter, softened
1/2 cup powdered sugar
1 1/2 cups flour
1 tsp grated orange zest

Filling:
2 (8 oz) pkgs. cream cheese
1 cup powdered sugar
1 tsp. vanilla
1 tsp. grated orange zest

Citrus Glaze
1/2 cup sugar
2 Tbsp. cornstarch
1 cup orange juice
1 tsp. fresh lemon juice

Fresh fruit assortment of your choice: sliced strawberries, peaches, nectarines, blueberries, grape halves, cherries, kiwi slices, etc.

Crust: Cream butter and sugar until fluffy. Blend in flour and orange zest. Press onto pizza pan and bake @ 300 degrees for 25-30 min. until light golden brown. Cool completely.

Filling: beat cream cheese, sugar, vanilla, and orange peel until fluffy. Spread over cooled crust. Arrange desired fresh fruit decoratively on top of cream cheese, beginning in the center and moving in circles toward the edge.

Glaze: combine sugar and cornstarch, then stir in juices. Cook and stir until thickened. Cool, then use a pastry brush to brush glaze over fruit, covering completely. Chill for at least 3 hours before serving. Garnish each slice with a dollop of fresh whipped cream and a strawberry.

Easy Peach Cobbler

Posted on by Rosie

1/2 cup unsalted butter
1 cup flour
2 cups sugar, divided
1 Tbsp. baking powder (reduce to 2 tsp. at high altitudes)
pinch of salt
1 cup milk
4 cups fresh peach slices (can use frozen in a pinch)
1 Tbsp. fresh lemon juice
ground cinnamon or nutmeg (optional)

Melt butter in a 9×13 inch baking dish. In a bowl, combine flour, 1 cup sugar,
baking powder and salt. Set aside. In saucepan, bring peaches, 1 cup sugar, and
lemon juice to a boil, stirring constantly. Remove from heat. To the flour
mixture, add 1 cup milk, stirring just until moistened. Pour over butter in
baking dish. Gently pour peach mixture over batter, but do not stir. Sprinkle
with cinnamon or nutmeg, if desired. Bake @ 375 degrees for 30-40 minutes,
until golden brown. Serve warm with vanilla ice cream.

Chocolate Cake

Posted on by Rosie

2 c. sugar
1 3/4 cups flour (High Altitude: add additional 3 Tbsp flour)
3/4 c. cocoa, sifted  (I like to use 1/2 cup regular cocoa and 1/4 special dark cocoa for intense chocolate flavor)
1 1/2 tsp. baking soda
3/4 tsp. baking powder
1 tsp. salt
3 eggs
1 c. buttermilk
1/2 c. canola oil
1 c. hot, strong coffee
1 tsp. vanilla

Mix sugar, flour, cocoa, baking soda, baking powder, and salt in mixer bowl. Add eggs, buttermilk, and oil. Stir until combined, then add coffee and vanilla. Mix, scraping bowl, for 2 minutes on medium speed. Batter will be thin. Pour 9×13-inch baking pan or (2) 9-inch round baking pans. Bake @ 350 degrees for 35 minutes (25-30 min. for 9-inch pans) or until toothpick inserted in center comes out clean. Cool on rack, then frost.

CHOCOLATE FROSTING

1 stick butter, softened
2/3 c. cocoa, sifted
3 c. powdered sugar
1/3 c. milk
1 tsp. vanilla

Mix together until fluffy. Add more milk if needed for smooth spreading consistency. Spread on cool cake. Garnish with cherries or glazed almonds.