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Posts Tagged ‘dessert’

You know it’s not going to be fat free if it’s got Paula Deen’s name on it. Just make sure you share this treat so it doesn’t all end up on your backside. Wonderfully dense and super moist, this cake’s richness is perfectly balanced when topped with fresh strawberries and a teeny dollop of vanilla cream. I still have a couple slices left, but you’ll need to hurry.

Southwest Georgia Pound Cake

Courtesy of Paula Deen

You’ll need:

1 cup (2 sticks) unsalted butter, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup heavy cream
2 teaspoons pure vanilla extract (you may use lemon or almond flavoring instead)

Preparation:

Generously grease and flour a 10-inch bundt pan. Do not preheat the oven.

Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.

Pour batter into prepared pan. Put into a cold oven and set the temperature to 325 degrees F. Bake for 1 hour 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate. For a real treat, serve yourself a slice while it’s still warm.

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This gooey rich slice of heaven has to be one of my all time favorite treats. Chocolate goodness oozing out the moment your fork hits it….

Just across the water from downtown Portland, there is a pint-sized cozy restaurant serving fresh, local and organic dishes known as The Farm Cafe. Countless nights I’ve made my way over there squeezing in at the teeny weeny bar (they don’t take reservations) just to order this yummy chocolaty treat. Their version is a cross between molten cake and a traditional soufflé – more like a fallen chocolate lava soufflé (and I mean that in the best possible way). They make each pot of deliciousness to order so be prepared to kick it for twenty minutes over a glass of wine. It’s SO worth it. Check this review.

This last weekend I prepared dinner for just under thirty guests at the golf and country club and wanted to serve a deliciously memorable meal. I started with baked halibut in saffron broth over mashed potatoes with a tomato and black olive ragoût followed by this to-die-for chocolate molten cake – recipe by Dave Lieberman.

My apologies; in my haste to keep the hot – hot and the cold – cold (remember – I was plating for over a couple dozen peeps!) I totally spaced taking a snapshot of the final product and only took a few pics of the prep. The good news is I will probably be making some more of this loveliness tomorrow and may be able to grab a decent photo.

Molten Chocolate Cake

Courtesy of Dave Lieberman

You’ll need:

7 1/2 ounces bittersweet chocolate, coarsely chopped
11 tablespoons unsalted butter
3 large eggs
3 large egg yolks
1/4 cup plus 2 tablespoons granulated sugar
5 tablespoons all-purpose flour

Preparation:

Preheat oven to 350 degrees F. Butter and flour 6 (6-ounce) ramekins. (I dusted them with sugar instead of flour).

Place 5 1/2 ounces of the chocolate and the butter in the top of a double boiler, and melt them over simmering water.

Using a mixer with a whisk attachment, beat the eggs, egg yolks and sugar together until pale and thick, about 8 minutes. Reduce speed and add flour. Add the chocolate mixture and continue beating until glossy, about another 5 minutes.

Divide half the mixture into the ramekins. Divide the remaining chopped chocolate among the ramekins, making a little pile in the middle of each one. Top with the rest of the batter.

Bake until just set around the edges, but the center still jiggles. About 10-12 minutes. DO NOT overcook. (I found they didn’t need the full time – so keep your eye on them carefully).

Cool just a few minutes and un-mold each cake onto a plate.

Raspberry Coulis

You’ll need:

1 (10-ounces) package frozen raspberries (if available with syrup)
2 tablespoons sugar – to taste (sometimes I use vanilla sugar)
1 teaspoon fresh lemon juice – to taste

Preparation:

Puree raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.

Alternatively, you can throw the raspberries, sugar and lemon juice into a sauce pan and bring to the boil. Simmer for approximately 8 -10 minutes, puree with a hand held mixer, and pour mixture through a fine sieve into a bowl, pressing on solids.

Either option should be chilled before serving.

You can also use fresh raspberries if available and in season – just increase the amount of sugar.

This dessert really does plate up so pretty and of course, you can take your own creative liberties, but this is how I prepared it: I placed the cakes upside down on the plate (the sugar coating/dusting works better than flour if this is how you intend to serve them) then lightly dusted them with icing sugar, added a bit of the home-made raspberry coulis – so the upside down dome appears to be wading in the sauce, and finished with a scoop of vanilla bean ice cream.

It turned out freakishly good…One of the ladies commented, “That was the best thing I have ever eaten. Would it be possible to have another?”

I promise – your guests will love you.

Bon Appétit!

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Chocolate Pots

This sure to impress no bake dessert is hella easy to whip up. Scrumptiously smooth, these cute chocolate pots can be prepared hours before your guests step foot onto your front porch and will have your chocoholic friends begging for more. Last night, I served this silky brown loveliness in martini glasses but espresso cups would be just as fun.

Chocolate Pots

Courtesy of Jamie Oliver serves 4-6 depending on portion size

You’ll need:

1/2 pint (285ml) heavy cream
7 ounces (200g) semisweet chocolate, at least 70 % cocoa
2 large egg yolks
3 tablespoons brandy, (Cointreau or Grand Marnier as alternatives)

3/4 ounces (20g) butter

Preparation:

In a thick-bottomed pot, heat the cream until near boiling. Remove and set aside for 1 minute before adding chocolate. Stir in until melted and smooth. Once melted, stir in egg yolks and brandy. Cool slightly, add butter and stir until smooth and shiny. Pour into individual serving pots.

Sometimes if you add the butter when the chocolate isn’t cool enough it will make the chocolate look as if it has split. To rectify this allow the mixture to cool a little longer before stirring in some cold milk, a little at a time, until you have a smooth consistency again.

Chocolate Pots

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If you like bread pudding, you will LOVE this recipe. It’s absolutely devoured every time I make it. The sauce is amazing….This is the ultimate comfort food.

Steve’s Killer Bread Pudding courtesy of the Foodnetwork

breadpudding

You’ll need:

1 cup raisins
1/4 cup dark rum (recommended: Myers’s)
1 1/2 loaves stale French or Italian bread, torn into pieces
3 cups milk
3 eggs, slightly beaten
1/2 cup butter, melted
2 teaspoons cinnamon
2 teaspoons vanilla extract
1 cup heavy cream or 1 cup evaporated milk
1 cup sugar
3/4 cup brown sugar
2 tablespoons molasses
2 teaspoons lemon zest
1/2 teaspoon salt

Rum Sauce:
1 1/2 cups sugar
5 ounces evaporated milk
4 tablespoons margarine
1 egg, beaten
2 egg yolks, beaten
3 tablespoons dark rum (recommended: Myers’s)

Preparation:

Place raisins in a small bowl with rum and soak for a couple of hours. Drain raisins and reserve soaking liquid.

Place bread pieces in a 9 by 12-inch baking dish. Add raisins to dish. In a large bowl, combine the milk, eggs, butter, cinnamon, vanilla, heavy cream, sugar, brown sugar, molasses, lemon zest, and salt, and mix well to ensure the sugar has been dissolved.

Add the reserved raisin soaking liquid to the milk mixture and pour over bread. Let sit until bread has soaked up all of the milk mixture for at least 1 to 2 hours.

Preheat oven to 350 degrees F.

Place baking dish in another large pan and add water about halfway up the sides of the baking dish. Bake for 1 hour or until bread pudding has set. Remove bread pudding from oven and let cool to just warm.

While bread pudding is cooling, make Rum Sauce:

Combine sugar, evaporated milk, margarine, egg and yolks in the top of a double boiler and cook, stirring well, until thick. Do not let sauce boil. Keep warm until serving time. Whisk in rum just before serving.

Serve bread pudding drizzled with sauce.

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