Dessert

Course: 
  • 1 teaspoon unsalted butter, plus 5 tablespoons unsalted butter, melted
  • 2 teaspoons granulated sugar
  • 22 medjool dates (about 1 1/2 cups), pitted and chopped
  • 1 cup plus 2 tablespoons whole milk
  • 2 oranges grated for zest
  • 1/2 vanilla bean, scraped, seeds only
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • 2 eggs
  • 5 tablespoons unsalted butter, melted
  • 2 cups bread crumbs, from fresh sandwich bread, roughly torn

Note: This souffle image is not this exact recipe but is meant to show you what a souffle in ramekins looks like.

Sticky Date Pudding Souffle

Sticky Date Pudding Souffle 

Click image to enlarge 

Course: 
For the Topping
  • 6 tablespoons unsalted butter
  • 3/4 cup packed light brown sugar
  • 1 can sliced pineapple

For the Batter

  • 1/2 cup unsalted butter, softened 
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon rum (coconut-flavored preferred)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground cardamom
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened pineapple juice
  • 1/4 cup coconut flakes, plus 1/4 cup toasted for garnish

 

Pineappple-Coconut Upside Down Cake

Pineapple-Coconut Upside Down Cake 

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Course: 
Cake
  • 1/2 cup butter, softened
  • 1½ cups firmly packed light brown sugar
  • 2 large eggs
  • 1 cup pumpkin (canned or fresh)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 teaspoons fresh ginger, minced
  • 1 cup pecans, chopped and toasted

Ginger Cream Cheese Frosting

  • 1½ (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 1 tablespoon fresh ginger, minced
  • 4 cups powderred sugar
  • 1 teaspoon vanilla extract

    Pumpkin-Pecan Layer Cake with Cream Cheese Frosting

    Pumpkin-Pecan Layer Cake 

    Click image to enlarge

    Course: 

     

    • 4 medium tart cooking apples, sliced (4 cups)
    • 3/4 cup packed brown sugar
    • 1/2 cup all-purpose flour
    • 1/2 cup quick-cooking or old-fashioned oats
    • 1/3 cup butter, softened
    • 3/4 teaspoon ground cinnamon
    • 3/4 teaspoon ground nutmeg
    • Cream or Ice cream (optional)

    Apple Crisp

    Apple Crisp

    Click image to enlarge

    Course: 

    Cookie dough

    • 2 large eggs
    • 1 cup confectioners' sugar
    • 3/4 teaspoon salt
    • 2 teaspoons baking powder
    • 2 tablespoons anisette liquor
    • 1 tablespoon corn oil
    • 1/4 cup unsalted butter, room temperature
    • 2 2/3 cups flour

    Icing

    • 1 cup confectioners' or glazing sugar
    • 4 teaspoons milk
    • 4 teaspoons light corn syrup

    Italian Anisette Cookies

    Italian Anisette Cookies 

    Click to enlarge

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