This is a superb “show off” dessert for company. You must make it the day before for the cake and flavours to set and reach their peak.
It is made with a cake mix so it cuts the time in half.
- 1- 2 layer lemon cake mix
- 1 tsp. grated lemon zest
- 1/3 cup Nutella spread
- 1/3 cup fresh, whole ricotta cheese
- 1/3 cup raspberry jam (seedless)
- 1 1/2 cups whipping cream
- 2 tbsp. icing sugar
- toasted hazelnuts, crushed
Preheat oven to 350 degrees. Grease and flour three (3) round cake pans and set aside while you put the ingredients together.
Prepare the cake mix using water, oil and eggs as directed on the package. Stir in the lemon peel.
Divide the batter into three pans. If you only have two pans, cover the remaining batter with plastic wrap and place in the refrigerator. Bake about 15 minutes or until a toothpick inserted in the middle comes out clean. (Honest)!
Remove the cakes from the pans and cool completely on racks.
For the filling, stir together the Nutella and the drained ricotta cheese. Place one layer of the cake on a platter and spread one half of the jam on the top. Then on the bottom of the second cake, spread one half of the Nutella spread. and put together. On the top of the second layer, spread with the remaining jam and on the bottom of the third layer, spread the remaining utella spread and put together.
Whip the cream and icing sugar together until stiff peaks form. Cover the sides and top of the cake. Sprinkle the crushed hazelnuts over the top. Cover and set in the refrigerator to chill for 24 hours.
Need I say “Yummy?” You can say “damn I can do this”.
Pecan Sauce
When you have a kitchen crammed with family, excitement building for the upcoming festivities, this is a nice way to top those homemade pancakes or waffles.
- 1/2 cup butter
- 2 cups dark brown sugar
- 1/2 cup whipping cream (naturally!!)
- 1 tb sp. fresh lemon juice
- 1/4 + cup of chopped pecans
- 1 tsp. pure vanilla
Melt the butter in a double boiler or heavy bottom pot. Blend the sugar into the butter. Whisk in the cream until well blended. Stir in the lemon juice.
Cook for about 45 minutes over simmering water, stirring occasionally.
Serve hot. This makes about 2 cups. Increase ingredients as needed for your crowd. You’re gonna love this one.
Anglaise Coconut Creme With Almond Waffles
Company’s coming and you need easy and quick but luscious fare for your guests (yes, even family). Here is one of them.
- 1 – 14 oz. tin coconut milk
- 1/2 cup whipping cream
- 1/2 cup sugar
- 4 egg yolks
In a pot stir together the coconut milk, whipping cream and half the sugar and bring to a boil over medium heat.
In a bowl whisk the egg yolks with the remaining sugar until it becomes thick and very pale. While still whisking, slowly add the milk mixture until totally blended.
Pour mixture back in the pot and heat until it thickens enough to coat the back of a spoon. Strain through a sieve and cool in the refrigerator, stirring occasionally. If not using immediately, store in an airtight container for up to 4 days.
Marinated Clementines
- 1/2 cup ribbon coconut (long, fancy)
- 4 Clementines, cut into segments , removing skin
- 1 tbsp. Grand Marnier
Place coconut on a parchment lined cookie sheet and bake in a 350 degree oven, for about 7-8 minutes. Do not burn. Remove from oven, allow to cool down and then put in a small bowl, mixing with the Grand Marnier and Clementine segments.
Make your waffles according to your favourite recipe and top with the Almond Creme Anglaise and Clementine segments.
Fresh Coffee anyone? ooooh Yummy…
Cherry/Chocolate Semifreddo
I’m sure you can leave the diet outside to “taste” this one. OMG this is yummy. Nice to serve 6 special people.
- 8 egg yolks
- 3/4 cup sugar, divided
- pinch of salt
- 1/4 cup Kirsch
- 1/3 lb. chopped cherries
- 1/4 cup chocolate chunks
- 1 cup whipping cream
Line a 9 x 5 inch loaf pan with plastic wrap.
In a double boiler whisk together the egg yolks, 1/2 cup of the sugar, kirsch, salt until thickened and creamy. Remove from heat and place over a bowl with ice water.
Beat whipping cream and remaining sugar until soft peaks form. Fold in the cherries and chocolate chunks. Gently fold the whipping cream mixture into the egg yolk mixture. Place in the loaf pan, smooth the top and cover with plastic wrap.
Put in the freezer overnight. When ready to serve you can do it either by using an ice cream scoop and just simply scoop it out into a pretty dessert bowl or tip it out of the pan, remove the plastic wrap and slice it. Either way it is to die for. So, so good.
Harvest Trifle
It is called “Harvest” due to the fact that pumpkin is used. I would also be tempted to use it a Christmas. It looks lengthy but is more than delicious. I have been tasting as we go. On Saturday, we will take pictures of the finished product to add to this site.
Pour yourself a coffee, sit down and read this through. Take a deep breath and say “damn I can do this” and go for it. Not hard to do.
Vanilla Rum Custard
- 1/4 cup cornstarch
- 2 cups whole milk
- 1 cup whipping cream
- 3/4 cup sugar
- 6 large egg yolks
- pinch of salt
- 2 tsp. pure vanilla extract
- 2 tbsp. rum, or to taste
Whisk the cornstarch and 1/2 cup of the milk together in a medium bowl. Add the sugar, egg yolks and salt. Whisk until the sugar dissolves.
In a saucepan bring the remaining milk and cream to a simmer. Remove 1/2 cup of the hot milk mixture, whisking it vigorously into the yolk mixture until well blended. Gradually whisk the yolk mixture back into the saucepan. Cook, stirring for about 2 minutes (to a boil) and then another 30 seconds more. Pour into a clean bowl and add the vanilla and rum, stirring to incorporate well. Cover the surface with plastic to avoid a skin forming. Let cool to room temperature and place in the refrigerator. (can be made 2 days ahead). You are not done yet….
Pumpkin Caramel Sauce
- 1/4 cup butter
- 1/2 cup sugar
- 1 cup whipping cream
- 1/2 cup pure canned pumpkin
Melt the butter in a heavy small saucepan over medium heat. Add the sugar and cook until mixture become a deep amber colour, stirring constantly – about 8 minutes. Now don’t get scared here. SLOWLY AND CAREFULLY, add the cream, whisking as you pour. It will seize up like a newly washed girdle that got stuck in the drye,r but keep whisking. (I kid you not). It will take up to 5 minutes for the caramel to dissolve and become smooth again. Add the pumpkin and salt and stir until completely blended.
Cover with plastic and when room temperature, place in the refrigerator. Nope..still not done. (Can be done 2 days in advance as well)
Roasted Fruit
- 4 large Granny Smith apples, peeled, cored and cut into 1/2 inch pieces
- 4 large firm Bosc pears, peeled, cored and cut into 1/2 inch pieces
- 1/3 cup sugar
- 4 tbsp. fresh lime juice
- 1 tsp. ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp. grated lime zest
- 1/4 tsp. ground cloves
- 1/4 tsp. ground mace
- 2 tbsp. cold butter, cut into small pieces
Preheat the oven to 400 degrees. Toss the fruit in a large bowl with all the juice, sugar and spices to cover all the pieces. On a parchment lined cookie sheet, spread out the fruit in a single layer. Dot with butter and place in the oven. Every 15 minutes turn the fruit with a spatula for a total of 45 minutes. Really watch the last 15 minutes so the fruit doesn’t burn. Cool the fruit on the pan.
Pound Cake and Gingerbread Cookies
Bake your own, but it can be already made and packaged – either one is okay
- 20 gingerbread cookies are needed
- 6 tbsp. a favourite liqueur (almost anything will do)
Wait until you read the full assembly instructions before doing anything here. This is just a heads up.
You have a choice here. Either make one large trifle or individual servings. In the case of the latter, just divide the ingredients equally in your prettiest dishes.
Line each dessert dish with cake cubes. Crumble the gingersnaps and use half to layer the cake pieces. Drizzle half of the liqueur over this. Drizzle enough of the caramel sauce to cover the cake. Spoon some of the roasted fuit into the dishes
Cover this layer with more cake and cookies, drizzle the remainder of the liqueur over, layer with sauce and add more fruit. You will not use up all the cake and cookies so just set it aside for the moment.
Now, cover all the dishes with plastic and place in the refrigerator until ready to serve.
Topping
- 2 cups whipping cream
- 3 tbsp. sugar
- 1 tsp. pure vanilla
- 1 tbsp. rum
- sprinkling of gingersnaps
When ready to serve, place a large dollop of whipping cream on top of each dish, add a drizzle more of the caramel sauce and add a sprinkle of gingersnaps. Whew!
There, I told you you to do it. Now, I need a martini…….
Starting Ahead of Baking Time
With so much over-whelming news about the east coast weather and on the west coast…two earthquakes in three days…I decidedI needed a pick-me-up. I made the dough for my cheese shortbread and put it in the freezer and I now have the Gumdrop Christmas Cake in the oven.
The dishwasher is going and when my cake comes out of the oven, I will make lunch and then clean my oven. Next week it will be running for hours on end and it needs to be sparkling clean before we start.
THEN I have to make a list of things to be done in order be ready for the dinner next Saturday. This may sound crazy, but when I do this (for me it works), I don’t have any last minute panics. Things like cleaning the silverware, lining up what we are serving, making sure the grocery list is completed, table setting ideas…..
Darn good thing I did…the dessert I am making will take about three days prepping. Day 1 I will make the pound cake and then on day 2, I will make the pumpkin/rum/lime custard….did I get your attention?
Day 3 – I will complete the dessert. The dessert is a pumpkin-rum trifle and is truly amazing. It is one of those recipes that says to you “damn I can do this”. I did.
Wow! I may have to have a martini later….haha
We did a ton of shopping last weekend but it had to cover the baking we do on November 11th.
Christmas Baking List 2012
Here we go again….time to start thinking about what to bake for this year. Some of my favourites are always on the list and a couple of new ones. One thing for sure, it WILL change from time to time as we go through the day(s) around November 11th and something new will crop up.
Here we go…..
- Italian cookies
- Chocolate Flowers
- Raspberry Meringues
- Victoria cookies
- Cheese Shortbread (for company coming)
- Whipped Shortbread
- Lemon Shortbread
- Pecan Shortbread
- Christmas Gumdrop Cake
- Lemon Bars
- Custard Tarts
- Maple Pecan Tarts
- Cranberry/Pistachio bark
- Spiced Nuts
- Candied Nuts
- Nuts and Bolts
- Truffles
What can I say? Bring it on. This is the time we have sooooo much fun. Don makes his Tortiere the same time. We go like stink in the kitchen all day and then drop in the easy chair with a huge sigh!
Soft Centered Chocolate Cakes
This makes a delightful dessert.
Serves 4
Everyone has this recipe and some even come in a box. This is homemade and much, much better. Read on.
- 8 tbsp unsalted butter, extra for ramekins
- 2 tsp flour
- 4 oz bittersweet chocolate (best you can afford)
- 2 large eggs
- 2 large egg yolks
- 1/4 cup sugar
- 4 tbsp chocolate liqueur
Preheat oven to 450 degrees.
Butter four ramekins (four oz. size). Lightly flour and tap out excess. Repeat.
In a metal bowl over a saucepan of simmering water (or double boiler, if you prefer), place the butter and chocolate and heat until it is almost completely melted.
In a electric mixer, beat the eggs, yolks, and sugar until light and thick. Add the liqueur. Add the melted chocolate and beat to combine. Quickly beat in the flour just until combined.
Divide batter among the four dishes. Place on a baking sheet and bake in the oven for about six-seven minutes. At this time, the sides have set, but the center is soft. Invert each mold onto pretty plates and let stand for ten seconds. Unmold by lifting one side of the mold. The cake will fall out on the plate. Add a dollop of whipped cream that has been flavoured with chocolate flavouring or liqueur. Serve immediately.
Note: My husband’s daughter, Suzanne, claims that it can be made a day ahead, covered with saran wrap and put in the fridge. Next day, just bake it as you are eating your dinner. (It doesn’t get much fresher)
Broccoli and Swiss Cheese Quiche
This makes a nice breakfast quiche or better yet, add a cold, fresh salad and a glass of white wine: perfect lunch fare. I prefer the lunch idea.
- 9 inch unbaked pie shell
- 1/4 cup grated parmesan cheese
- 2 cups finely chopped fresh broccoli
- 1 1/2 cups grated swiss cheese
- 3 eggs
- 1/3 cup chicken broth
- 3/4 cup whipping cream
- pinch of salt
- dash of tabasco
Preheat oven to 450 degrees. Prick the bottom and sides of the pie shell with a fork and bake for 5 minutes. Remove from the oven and quickly sprinkle 2 tbsp. parmesan cheese. Layer half the broccoli over the cheese. Layer half the swiss cheese on top. Repeat the layers of broccoli and cheese.
In a bowl, beat the eggs, add the broth, cream, salt and tabasco and mix well. Pour this mixture over the layers in the pastry shell. Sprinkle the remaining parmesan cheese over the top and place the pie on a cookie sheet lined with parchment paper and bake for 10 minutes. Reduce the temperature in the oven to 325 degrees and bake for another 20-25 minutes until a knife inserted in the center comes out clean.
Let stand 10 minutes before cutting to allow the pie to settle.
Did I mention that this is yummy? It is.
Chocolate Pots
These are so delightful, you will be making it and often…you’ll see.
- 1 1/2 cups milk
- 2 cups dark chocolate chips
- 2 eggs, beaten
- 1/4 cup sugar
- pinch of salt
- Whipped cream
- finely chopped pistachio nuts for garnish
Heat milk to just boiling. Combine the rest of the ingredients in your blender and carefully add the hot milk, blending on low speed. Blend for one minute or until completely smooth.
Pour into 6 little cups and chill at leat two hours before serving.
Pipe whipped cream on top and sprinkle with the chopped nuts.
Good grief, my mouth is watering as I type this. Sooooooo yummy!!!!
Frozen “Mousse”
What a play on words…being Autumn, and all. This is for all chocolate lovers now and in the future. You can make this forever and never tire of it.
- 1 pkg. Ladyfingers, sliced in half lengthwise
- 6 oz. each bittersweet and unsweetened chocolate
- 1/2 cup unsalted butter
- 5 egg whites
- 1 1/2 cups sugar
- 2 cups whipped cream
- fresh raspberries or strawberries for garnish
Line the bottom of a 9 inch springform pan with the bottom half of the ladyfingers, cutting to fit, when necessary. Line the sides of the pan with the top half. Place in the freezer.
In a heat proof bowl set over a pot of simmering water, melt the two chocolates together with the butter, stirring all the while ensuring a complete blend. Remove from heat and set aside.
In a large bowl, using your hand electric mixer, combine the egg whites and sugar. Place this bowl over a pan of simmering water and on low speed, beat the mixture until the sugar has completely dissolved.
Remove the bowl from heat and beat on high until cooled and volume is increased. Quickly fold the meringue and chocolate mixture. Taste now for temperature. If not cooled down considerably, when adding the whipped cream, it will simply melt and separate. Not wanted, I promise you.
Pour mixture into frozen pan and smooth down the top. Cover with plasic wrap and place in the freezer overnight.
Remove from the pan and serve with a handful of fresh berries.
This is truly a dessert from the angels.
Chocolate Torte
Years ago, we were in a Mediterranean Shop and I found the Torte Wafers or Tarte Gaufrettes and I fell in love with the concept of this dessert.
One thing I found out for sure.. they didn’t give the exact instructions (at least not in English) and the first one I thought I was whipping this stuff for about 2 hours. Not so..little soon-to-be-damn-I-can-do-this cooks.
- 7 oz. melted chocolate
- 6 egg yolks
- 1 1/2-2 cups whipping cream
- 8 oz. butter
- 1 1/2 cups sugar
- 7 oz. ground roasted hazelnuts
Mix the sugar, egg yolks and cream in a pre-heated pot and warm them up. Stir well with a wooden spoon until foamy. Stir in the butter, add the melted chocolate and ground hazelnuts. Mix well.
Cool this down a bit – and on high, beat in the electric mixer until light, fluffy and will hold soft peaks. Don ‘t panic…it make take a while.
Cut the wafers in half with a very sharp knife. Fill the wafers, one on top of the other. Press lightly together and chill in the refrigerator until ready to serve.
Make sure you had enough of the filling to cover the outside completely. Sprinkle more nuts on top and with a SHARP knife, slice.