Category Archives: Desserts

Stuffed French Toast

Saw this as a special at a diner near the cottage I stayed at this past weekend:

Strawberries on top of cream-cheese-stuffed French toast

Best idea ever? I didn’t order it, but I plan to make it very very soon.

Here’s a pic and a sort-of recipe:

http://www.thedeliciouslife.com/end-of-month-strawberries-and-cream/

And here’s another pic. Making you hungry yet?

French Toast

Strawberries and French Toast

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Gingerbread

Hot Water Gingerbread

From The Purity Cookbook [2001 reprint of the 1967 edition], pp 90-91

Preheat oven to 350F.

Cream together:

1/3 cup shortening
1/2 cup lightly-packed brown sugar

Add:

1 egg

Beat until light.

Blend or sift together:

1.5 cups flour
1 tsp baking soda
1/4 tsp salt
1 tsp ginger
1/2 tsp cinnamon

add pinches of other spicy spices (nutmeg, allspice, cloves)  to your taste; grated fresh ginger would add a nice zing.

Combine:

1/2 cup molasses
1/2 cup hot water

Add dry ingredients to the creamed mixture, alternately with the molasses
and hot water. Blend until well combined. Pour batter into greased 8″
square pan. Bake in preheated 350F oven for 40-45 minutes. That’s it: makes loads of dirty dishes, but it’s relatively simple. And smells divine when it’s baking. Serve with lemon sauce or lemon curd, or whipped cream as in pic below.

Image

Not my pic: found here … http://commons.wikimedia.org/wiki/File:Cakegingerbread.jpg

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Rhubarb Cake

Make this when you have friends coming over, or else you will eat almost the whole thing yourself and feel sick to your stomach and to your soul.

Lunar Rhubarb Cake

As for all cakes, let the butter, egg and buttermilk come to room temperature before making the batter. Set the oven rack is in the centre of the oven, and preheat just in time to put the cake in the oven.

1/2 cup (125 mL) butter, softened

1-1/2 cups (375 mL) granulated sugar

1 large egg

1 tsp (5 mL) vanilla

2 cups (500 mL) all-purpose flour

1 tsp (5 mL) baking soda

1/2 tsp (2 mL) salt

1 cup (250 mL) buttermilk

2 cups (500 mL) chopped rhubarb (1/2-inch/1.25 cm pieces)

Lunar Topping

1 cup (250 mL) firmly packed light brown sugar

2 tsp (10 mL)  ground cinnamon

1/4 cup (50 mL) butter, softened

. Line 13- x-9-inch (3.5 L) metal cake pan with parchment paper or butter thoroughly but lightly. Set aside.

. In a large bowl, beat the butter and sugar until well mixed and fairly smooth. Add the egg and vanilla; beat until smooth.

. Set aside 1 tbsp (15 mL) of the flour. In a separate large bowl, whisk together remaining flour, baking soda and salt. Add to butter mixture alternately with buttermilk, making 3 additions of these dry ingredients and 2 of buttermilk.

. Toss rhubarb with remaining flour. Spoon over the batter and fold in. Scrape into the prepared pan, smoothing the top.

Lunar Topping: In bowl, mix together sugar and cinnamon. With a fork or pastry blender, work butter into the sugar mixture until crumbly. Sprinkle evenly over the batter.

. Bake in the centre of 350°F (180°C) oven until the lunar topping is pitted and crusty and a skewer inserted into the centre comes out clean, about 45 minutes. Let cool on rack.

. Makes about 16 servings.

Tip: While you can cover and store the cake for up to 2 days at room temperature, it is best made and served the same day.

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Black Forest Brownie Cake

I made this for Matt for his birthday. It was delicious, and surprisingly light (given, you know, that it’s a brownie cake). By “light,” I don’t mean “good for you,” but recall my comment about deliciousness. Anyways, I snatched it from the wonderful world of MarthaStewart.com.

Note: I could not find cherries this time of year, so I used fresh strawberries instead of the cherry sauce.

Yield: Serves 8 to 10

Ingredients

  • 13 tablespoons butter, plus more for pan
  • 1 cup plus 2 tablespoons sugar, plus more for pan
  • 6 1/2 ounces bittersweet chocolate
  • 4 large eggs, 3 separated, 1 whole
  • 3 large egg whites
  • Pinch of salt
  • 3/4 pound fresh Bing cherries
  • 7 tablespoons kirsch, or to taste
  • 1 cup heavy cream

Directions

  1. Heat oven to 300 degrees. Butter and sugar an 8-inch springform pan, and set aside.
  2. Chop chocolate into small pieces, and place in a double boiler or heat-proof bowl with the butter. Place over a pan of barely simmering water, and stir occasionally until completely melted. Remove from heat, and set aside.
  3. Place 3 yolks, whole egg, salt, and 2/3 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium high until thick and pale yellow, about 5 minutes. Transfer to a medium bowl.
  4. Wash mixer bowl and whisk; add the 6 egg whites and 1/3 cup sugar to the clean bowl. Whisk until mixture is stiff and shiny, about 4 minutes.
  5. Pour chocolate mixture into the egg-yolk mixture, and fold together. Gently fold in egg-white mixture until just combined. Pour into prepared pan, and bake until cake has risen quite high and top has begun to crack, about 1 hour 10 minutes. The center of cake should be set but not at all dry. Allow to cool completely on rack, then remove sides of pan.
  6. Cut each cherry in half by running the tip of a paring knife around each, starting at the stem. Gently twist cherries to separate halves, and carefully remove pits. Place cherries and remaining 2 tablespoons sugar in medium skillet set over medium heat. Cook until sugar is dissolved and cherries release their juice, about 5 minutes. Remove pan from heat, add kirsch, and transfer carefully back to heat. Allow to cook until liquid is slightly thickened, about 2 minutes.
  7. In a medium bowl, whip cream to soft peaks. Serve chocolate cake with warm cherry mixture and a dollop of whipped cream.

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Cinnamon-Maple Peanut Butter Cookies

1 cup plus 2 Tbsp. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. sea salt
1/2 tsp. cinnamon
1 cup smooth peanut butter
3/4 cup sugar
1/2 cup (1 stick) unsalted butter
3 Tbsp. pure maple syrup
1 tsp. vanilla extract
1 large egg
1/3 cup chopped salted peanuts
3/4 cup milk chocolate chips

For rolling cookies:  1/2 tsp. cinnamon + 1/4 cup sugar

Heat oven  to 350F.  Line baking sheets with parchment paper.  In medium bowl, whisk together flour, baking soda, salt and cinnamon.

In large bowl, beat peanut butter, sugar, and butter till well blended.  (I do this by hand so as not to overbeat the batter; but you may use an electric mixer on medium speed, if desired.)  Beat in syrup, vanilla and egg till well combined.  Gradually add dry ingredients, stirring by hand or on low speed of mixer.  Do not overmix.  Fold in peanuts and chips.

Scoop rounded tablespoonfuls of dough (about size of a golf ball) into hands, roll into ball, then into cinnamon-sugar.  (You can also use coarse sanding sugar for a nice effect.)

Place on prepared pans and bake 12-14 minutes, or till toothpick inserted in center returns with just a few crumbs.  It is better to underbake rather than overbake these cookies. (You don’t really need toothpicks. Take them out when the tops of the cookies start to break, around 10 minutes.)

Let cookies cool in pan for 5 minutes before transferring them to wire rack to finish cooling.  Do not eat for at least a half hour. Yield:  about 20 (3”) cookies

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Cranberry Square

Hi everyone, and thank you for inviting me. This sounds like a great way to gain new recipes that I can try.

So here is a family favorite, which I recently found still works quite well if you want to make it vegan, and substitute the butter for vegan butter. Margarine on the other hand, while it tastes fine, for some reason does not bind well and your cranberry square will be very difficult to cut and serve because the bottom will not hold together well.

The cranberry filling recipe can be used to make cranberry sauce, which, you can make for a dinner, or preserve by putting it into sterile canning jars.
The crumble topping can also be used for a variety of crumbles and squares, from date squares, to apple or peach crunbles. So this recipe has a lot of potential for variation.

Cranberry Squares Ingredients

Dry Ingredients for crumble layers:
1 ½ Cup of All Purpose Flour
1 ½ Cup of Oatmeal
1 ¼ Cup of Brown Sugar
1 Cup of Softened Butter
½ Teaspoon of Baking Soda

Wet Ingredients:  (This on its own is a great recipe for homemade cranberry sauce for turkey/chicken dinners)
3 cups of fresh,or frozen whole cranberries (not dried ones) (you can find frozen ones in the frozen fruits isle of many grocery stores)   1 Cup of White Sugar
1 Cup of water

One well greased 9 Inch square baking pan or pyrex dish

Preheat oven to 350 degrees F with rack in the middle.

Procedure for crumble layers:
Sift together flour and baking soda, then add oatmeal and brown sugar and mix well. Combine with the butter till it forms a pressable crumble mixture. A pastry cutter works well for this, if you don’t have one, using your hands is just as good. Separate the mixture into two halves and press one half firmly and evenly into the bottom of the greased pan. Set the other aside for the topping.

Procedure for cranberry filling:
Dissolve the white sugar in water in a small pot and boil for 3-4 minutes until it appears to have thickened into a thin syrup. Stir periodically so that the sugar does not burn to the bottom of your pot. Once it has reached this stage, add the cranberries to this mixture and boil while stirring for approximately 4-5 minutes. The skins should split on the cranberries and the mixture should become syrupy and thick. Allow it to cool slightly, till the filling thickens, and then pour over the oatmeal mixture in the pan. Spread evenly and cover this with the remaining crumble topping.

Bake in the oven at 350 degrees F for 35-40 minutes, this will be slightly less in a pyrex dish. The crumble should be golden brown on top when it is done. Allow to cool before cutting. Keeping the cranberry square chilled until you plan to serve it will help make it easier to cut.

*Note, if you are substituting vegan butter in, I found it cooked a bit faster, so watch it carefully.

Mmm delicious.

Enjoy!

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Apple cake

As requested by Erin not so long ago and because I miss her already.

A simple to make, tasty, reasonably-good-for-you cake. You could probably healthify it further by reducing the sugar and switching out some, or all, of the flour for whole wheat. It lasts 4-5 days at room temp (maybe less in summer) and is good in a packed lunch.
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