Gimme Gravy - Recipe Testing: dessert

Showing posts with label dessert. Show all posts

Sunday, May 20, 2012

Strawberry pie

This recipe when described sounds weird, in fact when someone described this pie to me and then had me try it, I assumed I wasn't going to like it, but I was surprised and lived it.

Saturday, May 19, 2012

I whipped this berry tart up very last minute before some dinner guests arrived. I specifically wanted a berry dessert, but knew one of my guests had a gluten intolerance so needed to make the bread, pastry part very simple. I opted for something that didn't need to rise, a basic pastry crust, much like a short bread. The pastry cream was something I had never tried to make before, and at first it was too thin, because I hadn't let it boil long enough, but then like magic it became thick and spreadable. The berries, which are my favorite part, and the element that adds the beauty really make this dish because they add the sweet tartness that the cream and tart crust need. Below is the recipe.

Moist Lemon Cake

Lemon cake has always been a favorite of mine and my husbands. Whenever we had to pick a store bought bunt cake, the moist lemon cake always won. So now I am happy to announce, I will never have to buy a store bought lemon cake again, because I have found a winning recipe. This lemon cake has lots of lemon zest and gets it's moist creamy texture with a little help from some buttermilk. This cake can be made in many different forms, including cupcakes, sheet cake, bunt or whatever your heart desires. Read on for the recipe.

Cake Batter Ingredients:

1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

Lemon Syrup:

1/2 cup granulated sugar
1/2 cup lemon juice

For the glaze:

2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Friday, May 4, 2012

Blueberry crumble coffee cake

I made this on a Friday night simply so I could have something sweet with my coffee for the weekend. It tastes like a super light and moist blueberry muffin topped with cinnamon and nutmeg strudel. It's very yummy, especially the cake part, I'd use the recipe to make mini muffins. The sour cream makes the batter heavenly.

Espresso cookies

These delectable cookies consist of a crunchy chocolate espresso cookie filling smothered in smooth white chocolate and drizzled with milk chocolate. They are the perfect gift giving cookie, because they are so impressive looking. See below for the recipe.

My Favorite Cookies!

I found the recipe to these Island cookies in a Nestle Tollhouse dessert book given to me by my mother in-law. The combination of coconut, butter, milk chocolate, and walnuts is phenomenal.

I found the recipe also listed here.

Mint chocolate ice cream cake

I made this recipe up just based on other icecream cakes I've tried. Simply layer 4 ice cream sandwiches on a platter, spread a layer of softened mint chocolate chip icecream then another 4 ice cream sandwiches. Cover in cool whip and sprinkle with Oreos and freeze. Work quickly. Serve with Sanders hot fudge when ready to indulge! (Optional)