Dessert

Course: 
  • 1 cup (2 sticks) butter, softened
  • 2½ cups all-purpose flour plus additional for dusting pan
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (optional)
  • 1/2 teaspoon salt
  • 15 oz. can pumpkin puree
  • 3/4 cup well-shaken buttermilk
  • 1 teaspoon vanilla extract
  • 1¼ cups granulated sugar
  • 3 large eggs

Cream Cheese Glaze Ingredients:

  • 4 ounces cream cheese, softened
  • 1/4 teaspoon vanilla extract
  • 1 cup powdered sugar (plus extra if needed)
  • 1-2 tablespoons milk

Pumpkin Spice Bundt Cake

Pumpkin Spice Cake

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Course: 
  • 1 pound brioche, cut into 1-inch pieces 12 cups
  • 5 tablespoons unsalted butter
  • 2 large Granny Smith apples —peeled, cored and cut into 1/2-inch pieces
  • 1 cups sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cups Calvados or other brandy
  • 4 large eggs, beaten
  • 3 cups milk
  • 1 vanilla bean, split and seeds scraped
  • Whipped cream or crème fraîche, for serving

Apple Bread Pudding

Apple Bread Pudding

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Course: 
  • 3/4 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder, divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt 
  • 1/2 cup milk
  • 5 tablespoons unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1/2 cup mini semisweet chocolate chips
  • 1½ teaspoons pure vanilla extract
  • 1¼ cups hot water

Chocolate Pudding Cake

Chocolate Pudding Cake

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Course: 

Satsuma Sorbet

  • 2 tablespoons grated satsuma zest
  • 3 1/2 cups fresh satsuma juice (about 24 satsumas)
  • 1/2 cup fresh lemon juice (3 - 4 lemons)
  • 1 1/4 cups sugar
  • 1/4 cup light corn syrup

Chocolate Shells

  • 1/2 cup ground blanched almonds
  • 1/2 cup all purpose flour
  • 1/4 cup light corn syrup
  • 1/4 cup sugar
  • 1/4 cup unsalted butter
  • 1 ounce unsweetened chocolate
  • 1/2 teaspoon vanilla extract

Shredded satsuma zest for garnish

Satsuma Sorbet

satsuma sorbet  

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Photo from Cantina: The Best of Casual Mexican Cooking

 

Course: 
  • 10 dried figs, cut into small pieces
  • 1/2 cup golden raisins
  • 1/2 cup water
  • 2/3 cup dark rum
  • 1½ cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup dark brown sugar
  • 1 stick unsalted butter, melted
  • 1/2 cup breadcrumbs
  • 1/2 cup dried cranberries or cherries

Rum Soaked Figgy Pudding

Rum Soaked Figgy Pudding 

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Course: 

Crust

  • 3 cups flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 12 tablespoons unsalted butter, cold
  • 8 tablespoons ice water
  • 1 egg and 1 tablespoon water for egg wash

Filling

  • 5 apples, Granny Smith are good
  • 1¼ cups fresh cranberries
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon zest
  • 1 tablespoon orange juice
  • 1/2 teaspoon orange zest
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • pinch salt

Deep Dish Apple Cranberry Pie

Deep Dish Apple Cranberry Pie 

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