Category: Dessert

Posted on » by Dana & Nancy » Theme:

“Molten” Flourless Chocolate Cupcakes and Chocolate Ice Cream

IMG_0195foodnetwork.com
Easy Entertaining with Michael Chiarello
Prep: 20 minutes
Cook: 45 minutes
Yield: 12 servings

Cooking Notes: Be certain to add the chocolate chunks while the cakes are still quite hot from the oven otherwise the crust will form and you will damage the appearance. The mayonnaise is here to add moisture to the cake. You could omit it with out adjusting the recipe but it is has an amazing effect. Serve this as a plated dessert by removing them from the paper and adding warm bananas.

Ingredients

  • Vegetable spray, for greasing liners
  • 8 ounces bittersweet chocolate, preferably Scharffen Berger
  • 1 stick unsalted butter
  • 1 cup heavy cream
  • 4 large eggs, room temperature
  • 1 1/3 cups sugar
  • 1/2 cup mayonnaise
  • 1/2 cup cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon gray salt

Directions

  1. Preheat the oven to 300 degrees F.
  2. Line the cupcake pan with paper liners and spray the liners with vegetable spray.
  3. Shave 5 ounces of chocolate and put it into a bowl. Cut the remaining 3 ounces of chocolate into roughly 1/2-inch pieces, set aside.
  4. Combine the butter and cream in a small saucepan over medium-high heat. When the cream mixture comes to a simmer, pour it over the shaved chocolate and stir gently to melt the chocolate.
  5. In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, cinnamon, and salt just until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just until combined. (Mixing too much will prevent the eggs from rising in the oven.) Scoop about 1/4 cup of the batter into each mold, it should come about 3/4 of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Do not over bake. Immediately while hot, add a chunk of the remaining chocolate in the center of each, by gently pushing it through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold them. Dust with powdered sugar and serve warm.

Chocolate Ice Cream

Cooking Light, May 2008

Ingredients

  • 3 cups 1% low-fat milk, divided
  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 4 ounces semisweet chocolate, finely chopped

Preparation

  1. Place 2 1/4 cups milk in a heavy saucepan; bring to a simmer over medium heat. Combine 1/4 cup milk, sugar, cornstarch, and salt in a medium bowl, stirring with a whisk until smooth. Slowly add the sugar mixture to pan, stirring constantly with a whisk. Cook 4 minutes or until mixture begins to thicken, stirring constantly with a whisk. Remove pan from heat.
  2. Place chopped chocolate in a small bowl. Bring remaining 1/2 cup milk just to a boil in a small saucepan over medium heat. Pour hot milk over chocolate; let stand 1 minute. Stir chocolate mixture until smooth. Add chocolate mixture to sugar mixture; stir until well blended. Cover and chill 2 hours.
  3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
Posted on » by Michael » Theme:

Apple Cider Doughnuts


Food Network Magazine
Prep Time: 50 min
Inactive Prep Time:2 hr 0 min
Cook Time: 20 min
Serves: 12 doughnuts

Ingredients
• 2 red apples, such as Cortland or McIntosh (I used Fuji)
)• 2 1/2 cups apple cider
• 3 1/2 cups all-pourpose flour, plus more for dusting
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1 2/3 cups granulated sugar
• 3 tablespoons vegetable shortening
• 1 large egg plus 1 egg yolk
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1/4 cup confectioners’ sugar
• Vegetable oil, for frying
Directions
Core and coarsely chop the apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary.) Let cool slightly.
Whisk the flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt and nutmeg in a medium bowl.
Beat 2/3 cup granulated sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix.
Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Meanwhile, make the glaze: Simmer the remaining 1 cup cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk in the confectioners’ sugar until smooth and glossy, then set aside. Mix the remaining 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl; set aside for the topping.
Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 2 1/2- or 3-inch biscuit cutter, then cut out the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain.
Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar or roll all over in cinnamon-sugar, if desired. Serve warm.

I didn’t make the cider glaze. I made 1/2 with powdered sugar and the other with ciniman sugar (1.5TB sugar to 1/2 cup sugar).

Posted on » by Ashley » Theme:

Royal Hawaiian Pie

Allrecipes – Cathy

“This unique pie is bursting with bananas flavored with pineapple juice and cinnamon.”

Ingredients

  • 2 (9 inch) pie shell
  • 4 cups sliced bananas
  • 1/2 cup unsweetened pineapple juice
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place sliced bananas in a medium bowl and cover with pineapple juice. Toss gently until slices are coated. Let soak for 30 minutes, then drain. Place bananas in pie shell.
  3. In a small bowl mix sugar and cinnamon. Sift over top of bananas. Dot with slices of butter or margarine. Put on top crust and seal, slashing 2 to 3 vents near center. Bake in preheated oven until crust is golden brown, about 30 minutes. Pie can be served hot or cold.

Amount Per Serving:

Calories: 312 | Total Fat: 13.5g | Cholesterol: 8mg