Dessert

Course: 
  • 16 ounces bittersweet chocolate
  • ​5½ tablespoons butter
  • ​2/3 cup cold, strong coffee
  • ​1 tablespoon dark rum
  • ​3 cups heavy cream
  • ​1½ teaspoons pure vanilla
  • ​3 cups chocolate cookie crumbs, such as Oreo
  • ​Chocolate Ganache (recipe follows)
  • Swiss Meringue (recipe follows)

Chocolate Ganache

  • ​14 ounces semi-sweet chocolate
  • ​3 cups heavy cream

Swiss Meringue

  • ​4 large egg whites, at room temperature
  • 1 cup sugar
  • 1 pinch cream of tartar
  • 1/2 teaspoon pure vanilla

Mississippi Mud Pie

Mississippi Mud Pie  

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Course: 

Cupcake

  • 1 box Devil's Food (mix as directed)
  • 1 package regular-sized Nutter Butter cookies
  • 1 package mini Nutter Butter cookies
  • 1 can chocolate frosting

Peanut Butter Frosting

  • 1 cup creamy peanut butter
  • 1 stick butter, at room temperature
  • 2 cups powdered sugar
  • 3 to 4 tablespoons heavy cream (use to thin frosting)
  • 2 teaspoons pure vanilla

Nutter Butter Chocolate Cupcakes

Nutter Butter Chocolate Cupcakes 

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Course: 
  • 1 loaf of white sandwich bread (12 to 14 slices), crusts removed, left out on a rack overnight
  • ​5 pints very ripe mixed berries, such as blueberries, blackberries, raspberries, and/or hulled strawberries cut into small wedges
  • ​1/2 cup sugar, or more to taste if the berries aren't very sweet
  • ​3/4 teaspoon kosher salt
  • ​Juice of 1/2 lemon
  • ​Vegetable oil, for greasing the pan
  • ​Heavy cream, cold, for serving

Chilled Berry Pudding with Cream

Berry Pudding with Cream 

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Course: 

Cake Layers

  • 1/2 cup unsalted butter, at room temperature
  • ​1¼ cups sugar
  • ​3 eggs, separated
  • ​3 cups soft winter-wheat flour such as White Lily
  • ​1 tablespoon baking powder
  • 1/2 teaspoon salt
  • ​1½ cups unsweetened coconut milk
  • ​2 teaspoons vanilla extract 
  • ​1/2 teaspoon coconut extract

Filling

  • 1½ cups heavy cream
  • 1¼ cups sugar
  • ​2/3 cup unsalted butter, room temperature
  • 4 egg yolks, lightly beaten
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped pecans, lightly toasted
  • 1/3 cup sweetened flaked dried coconut, lightly toasted
  • 1 can (8 oz.) crushed pineapple in its own juice, drained and squeezed dry
  • ​1 navel orange, peeled, seeded, and chopped
  • 1/4 cup maraschino cherries

Icing 

  • ​1½ cups sugar
  • ​1/8 teaspoon salt
  • ​4 egg whites
  • ​1 teasponn vanilla extract
  • ​1/4 teaspoon coconut extract (optional)
  • ​4 cups (1 pound) sweetened flaked dried coconut

Coconut Layer Cake with Ambrosia Filling

coconut cake 

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Course: 
  • 1/2 cup butter
  • ​1/2 cup peanut butter (check label, no corn syrup)
  • ​1 1/4 cups all-purpose flour
  • ​1/2 cup sugar
  • ​1/2 cup packed brown sugar or 1/4 cup honey
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla
  • ​3/4 cup chopped peanuts

Peanut Butter Cookies

Peanut Butter Cookies 

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Course: 

Cake

  • 2½ cups all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 tablespoons cocoa powder
  • 2 tablespoons red food coloring
  • 1 cup (2 sticks) butter
  • 2 cups sugar
  • 2 eggs
  • 1½ teaspoons baking soda
  • 1 tablespoons cider vinegar or white vinegar

Frosting

  • 2 sticks (1 cup) unsalted butter, room temperature
  • 8 ounces softened cream cheese
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar
  • 1 cup chopped pecans

Red Velvet Cake

Red Velvet Cake 

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