Dessert – Page 22 – Westchester Supper Club

November 24, 2012July 30, 2014 » by Dana & Nancy » Theme: Indian

Indian Rice Pudding

Indian Rice Pudding
recipe from foodnetwork.com, courtesy of Aarti Sequeira

Ingredients:
1/2 cup basmati rice
6 cups whole milk
1 teaspoon ground cardamom
1/2 cup sugar
1 teaspoon rosewater, or 1 teaspoon vanilla extract
3 tablespoons minced unsalted pistachios or almonds, plus extra for garnish

Directions:
In a large, heavy-bottomed pot, bring the rice, milk, and cardamom to a boil over medium-high heat, stirring constantly with a heat-safe spoonula to help keep the milk from burning.

Reduce the heat so that the milk is gently simmering and cook for 45 to 50 minutes, stirring often. The rice should be tender and the milk will have reduced by half, giving a porridge-like consistency.

Add the sugar, rosewater or vanilla, and pistachios. Stir and turn off the heat. Serve either warm or chilled, garnished with extra pistachios. Goes well with fresh fruit too.

October 29, 2012March 12, 2015 » by Ashley » Theme: Spooky

Nutella Dirt Cake

We used one of our favorite, light Nutella recipes and turned it into a muddy pumpkin patch fit for Halloween. We doubled the recipe, put it in a 9×9″ pan and topped it with crushed holiday Oreos (the ones with red filling), gummy bats and candy pumpkins. We served it with a shovel for added spookiness.

Nutella Dirt Cake

September 24, 2012May 10, 2021 » by Ashley » Theme: Spice Grab-Bag

Nutmeg Cupcakes with Maple Nutmeg Icing

Nutmeg Cupcakes
Adapted from Allrecipes – Carol

Makes 24 cupcakes

3 eggs, room temperature
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons freshly grated nutmeg
1/4 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins.

Beat the butter and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs in three batches, blending them into the butter mixture fully. Stir in the vanilla.

Sift together the flour, baking powder, baking soda, nutmeg, and salt.

Pour 1/3 of the flour mixture into the bowl; mix just until incorporated. Stir in 1/2 the buttermilk, mixing gently. Continue adding the flour alternately with the buttermilk, mixing until combined. Scoop the batter into the muffin liners.

Bake in the preheated oven until a toothpick inserted in the center of the cupcakes come out clean, about 25 to 30 minutes. Let the cupcakes cool in the pan for 10 minutes, then invert them on a wire rack to cool completely before icing.

Maple Nutmeg Icing
Adapted from Gluten Free Goddess

Use only a little liquid at a time as you beat the frosting. If it gets too thin, add more confectioner’s (powdered) sugar.

1 cup confectioner’s or powdered sugar
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
1 tablespoon almond milk
freshly grated nutmeg, to taste

Beat until smooth and add more almond milk a tablespoon at a time until the icing is creamy- but not too thin. Taste test and add more nutmeg if it needs it.

Beat the icing for three to four minutes (this improves the texture).