Category: DESSERTS

OATMEAL ROUNDUP!!

By strange coincidence, January is National Oatmeal month. Cross my heart, I didn’t know when I chose oatmeal as our mystery ingredient challenge. It just seemed like a good thing for the cold Januaries that many of us are experiencing.
I have an Oatmeal Sandwich Bread over at my blog today. For here, I thought I’d post a mock pecan pie made with no nuts and lots of oatmeal. It’s frugal, easy peasy and for anyone allergic to nuts, they can appreciate an almost pecan pie.
Oatmeal Pie (mock pecan):
2/3 c. uncooked oatmeal (quick)

2/3 c. sugar
2/3 c. dark Karo syrup
1 stick butter (melted)
2 eggs (beaten)
1 tsp. vanilla
1 pie shell
Mix all ingredients and pour into uncooked pie shell. Bake at 350 degrees for 45 minutes.

For all of your information, this Friday feature is changing its name and will be henceforth known as “Lovin’ from the Oven.”

Now for the important part, what wonderful oatmeal dishes do you have to share?

Get ready for Valentine’s Day with classic Mousse au Chocolat recipe

Today, I’m sharing another recipe from my Joy of Desserts archives. It’s Julia Child’s Mousse au Chocolat or Chocolate Mousse. It’s all over the Internet, including on well-respected sites, likely a recipe used by the publisher for press releases and other promotions, so I’m saving you the Google search. 😉

Even David Lebovitz who lives that sweet life in Paris says “her recipe is a classic….”

Chocolate mousse is a perfect dessert for anytime of the year, and it can be so easily adapted to any occasion such as adding heart sprinkles on top, or serving in heart shaped ramekins for Valentine’s Day. When Spring comes along, switch the decoration to sugar daisies or pastel sugar glitter. It’s just that easy.

Share your own delicious dessert recipes below. It’s time to Save Room for DESSERT!

Bon appetit,

Joy of Desserts


Julia Child’s Classic Chocolate Mousse

8 oz sweet or semi sweet baking chocolate, melted with
1/4 cup strong coffee
3 oz unsalted butter (6 Tb)
3 egg yolks
1 cup heavy cream (make sure it’s the heavy variety)
3 egg whites
1/4 cup instant (finely ground) sugar
whipped cream (not so optional)

Beat the soft butter into the smoothly melted chocolate. One by one, beat in the egg yolks.
Beat the cream over ice until it leaves light traces on the surface.
Beat the egg whites until they form soft peaks. While beating, sprinkle in the sugar by spoonfuls and continue beating until stiff shining peaks are formed.
Scrape the chocolate mixture down the side of the egg-white bowl, and delicately fold in the whipped cream.
Turn the mousse into attractive serving bowls. Cover and chill several hours. You may wish to decorate the mousse with swirls of whipped cream, or to pass whipped cream separately.

From: The Way to Cook by Julia Child
Publisher: Alfred A. Knopf, Inc.
ISBN: 0-394-53264-3

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Pina Colada Bread Pudding ala My Year on the Grill

Hello foodies! Pina Colada Bread Pudding… It just sounds rich and decadent doesn’t it!

Oh, BTW, Dave here from MY YEAR ON THE GRILL. The resident cook in training that you may recognize from OUR KRAZY KITCHEN. Today is an exciting day for me, and Tamy has agreed to let me do a guest spot on her blog in honor of my special day. You see, the suburbs of Kansas City is hip and happening in a far out way, last night, my neighborhood celebrated “Mardi Gras in the Cul de Sac”! Counting drinks, 13 menu items, to feed 10 people… Laissez les bons temps rouler indeed! I got to spend the day cooking, have fun with my friends, and my proposal to take part in the 24,24,24 FOODBUZZ challenge was accepted. I want to thank Tamy for letting me make an extra post to her readers to tell you all about an amazing CAJUN inspired dessert, perfect for your Mardi Gras party, or if the gods are in alignment, perfect for your Superbowl party featuring the New Orleans SAINTS (as I write this, the Saints are one game away from a birth in the big game)!

I have been in love with all things Cajun, and the food of New Orleans for a very long time. This year, my wife and I vacationed in New Orleans, and we took full advantage of an amazing business there…

THE NEW ORLEANS SCHOOL OF COOKING is the best bargain in town. For three hours, you learn the history of the city, you get fed lunch and you learn to cook a complete three course Cajun/Creole meal. We were in town for 5 days, and we took three classes, each day learning different menus. Every one’s favorite was bread pudding.

At the school, we were given a basic bread pudding recipe. We were also given some suggestions about what you could add to make it your own…

Here’s what I did.

First, assemble your ingredients…

This took just a bit of advance planning. Stale bread works best for bread pudding. the more moisture in the bread, the less it is able to absorb the liquid ingredients. The more the bread absorbs the liquid, the more custard like your pudding will be. So, 4 days ago, I baked a loaf of french bread, just so I could leave it out to get stale. You can read about my bread baking experience by clicking HERE.

The ingredients you need are…

  • 1 loaf stale french bread, shredded (6-8 cups)
  • 4 cups buttermilk
  • 2 cups sugar
  • 1 stick (8 TBS) butter
  • 4 eggs
  • 2 TSP vanilla
  • 1 cup shredded coconut
  • 1 can crushed pineapple, drained
  • 1 cup whole pecans
  • 1 cup white chocolate chips

Combine all the ingredients in a greased 9X12 casserole dish. Mixture should be very moist, but not soupy.

Bake at 350 degree oven for @1 hour 15 minutes until top is golden brown. Serve warm with whiskey sauce.

WHISKEY SAUCE
(can be made “virgin” by leaving out the whiskey)


Ingredients:

  • 8 TBS butter (one stick
  • 1 1/2 cup powdered sugar
  • 2 egg yolks
  • 1/2 cup bourbon

Cream butter and sugar over medium heat til all the butter is absorbed. Remove from heat and blend in egg yolk. Add bourbon to your taste, stirring constantly. The sauce will thicken as it cools.

Pour this over the bread pudding and serve everything warm.

If you should be lucky enough to have any leftovers, pop a slice into the microwave for about 30 seconds and it is even better the next day!


We also served a Cream Cheese King Cake for the party, but that’s a story for another posting.

The cake was just as good as it sounds. Sweet, filled with custard and different textures, from the crusty bread on the top, the soft custard bread inside and the crunchy pecans, with hints of pineapple, coconut and white chocolate in every bite. And the whiskey sauce doesn’t hurt either!

So, thanks Tamy for letting me hangout with your friends today. Start planning your Superbowl party or Mardi Gras event today. This Pudding Cake will be welcome at either!

BTW, if you would like to learn more about the NO School of Cooking, you can read my blog post about the school by clicking HERE.

Come take a look at my site today. I will have plenty to post about all the different foods… Everything that worked great (and maybe a couple that I need to revisit later). And see you all Thursday over at OUR KRAZY KITCHEN!

Dave here from MY YEAR ON THE GRILL. ..

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Lazy Dazy Oatmeal Cake: What Did You Bake Today?

Next week is the Oatmeal Challenge….remember? To get you excited and enthusiastic, I thought I’d post an Oatmeal Cake this week. If any of you added a link to the original challenge, I will add them to next week’s links, too.
So, the Lazy Dazy Oatmeal Cake. Have you heard of it? It was very popular during the Great Depression. It contains only one egg and a total of 1/2 cup butter. Not only is it cheap, it’s really easy. You might also say that with 1 1/2 cups of oatmeal, it’s almost good for you. I am not going to imply that you’d be right, but you could say it.
Lazy Dazy Oatmeal Cake:
1 1/4 cups water
1 cup oatmeal (regular or quick)
5 Tbls butter
3/4 cup sugar
3/4 cup brown sugar
1 egg
1 tsp vanilla
1 3/4 cup flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp salt
Topping:

1/2 cup shredded coconut
1/2 cup brown sugar
1/2 cup oatmeal (regular or quick)
3 Tbsp milk
2 Tbsp butter, melted

In a microwave safe bowl, heat the water to boiling in the microwave. Add the oatmeal and let sit. In a mixing bowl, cream the butter and sugars. Beat in the egg and vanilla. Add the moistened oatmeal. In a separate bowl, combine the remaining dry ingredients and add to the mixing bowl. Beat until smooth. Pour batter into a greased 9 X 9 pan and bake 350 degrees for 50-60 minutes or until a toothpick comes out clean.

For the topping, combine all the ingredients in a small bowl, mixing well. Spread evenly over the hot cake Broil about 4 inches from the heat 1-2 minutes or until the topping is bubbly. (I just sat down on the floor in front of the window and watched so it didn’t burn and it didn’t take very long before the entire top was a mass of bubbles).

Cool the cake in the pan.

What Did You Bake Today?

Time to Save Room for Dessert with chocolate

Today I’m sharing a chocolate cream recipe from my Joy of Desserts blog archives.

If you didn’t already do so, be sure to enter the giveaway at Joy of Desserts for a chance to win Corked. It’s a soon-to-be-released memoir about a father, a daughter and a wine trip to end all wine trips. There will be 5 winners.

Joy of Desserts
Creme Au Chocolat
8 oz semisweet chocolate, grated or chopped
41/2 cup milk
2/3 cup sugar
5 egg yolks
1 whole egg

In a double boiler, pour 1/4 cup of the milk and chocolate and stir until melted. Gradually add remaining milk, then sugar, stirring constantly. Let cool.

Preheat oven to 350F.

In a bowl, beat the whole egg and yolks. Beat eggs into the chocolate mixture.

Pour mixture into oven-proof custard cups or small molds and set them in a pan filled halfway with warm water. Bake until set or about 30 minutes.

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Banana Cake: What Did You Bake Today?

When I was a little girl, my mom never made banana bread with ripe bananas, she always made this cake.  She’d make a couple of them up in 8 X 8 pans, frost them with 1/2 inch or more of cream cheese frosting and freeze them for future use.  When she finally brought them out, we rarely waited for them to thaw completely.  This was the only banana product I could ever bring myself to eat.  Nowadays,  The Thinker, my son and fellow banana hater eats this like crazy.  This super moist cake is a big hit with everyone in the family.
 
Banana Cake:
1/2 cup butter
1 1/2 cup brown sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream
2 cups flour
1 tsp baking soda
1/2 tsp cloves
1 tsp cinnamon
3 mashed bananas
Cream butter and sugar in a mixer.  Add the eggs, vanilla and sour cream.  Combine the dry ingredients and mix into the butter mixture.  Add the bananas last.  Bake in a greased square baking pan 350 degrees for 25-30 minutes.  (Note, this cake always falls a bit…don’t worry if yours does)
When the cake is completely cooled, frost with Cream Cheese Frosting:
8 oz cream cheese
2 Tbsp butter
4 cups powdered sugar
2 tsp vanilla
What Did You Bake Today?
McLinky is not working right today…..so leave your links in the comments if you’d like to play along.

Save Room for Dessert even if you are on a diet!

Remember to Save Room for Dessert!

At Joy of Desserts, I posted an article on why — even at the Biggest Loser Resort — dessert is encouraged! That’s right, that Biggest Loser, the one from television! I rarely send you to my own blog, but I know you won’t want to miss that post, there’s a Biggest Loser dessert recipe, plus weight loss and healthy eating tips too.

By the way, I’m also having a giveaway at Joy of Desserts later in the week so don’t miss out on Corked either. There will be 5 winners.

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Banana Cream Cheesecake ~ Be SURE and Save Room for Dessert

Hi everyone, Tamy from 3 Sides of Crazy here filling in for Joy this morning. I’m not sure what she had planned, but I just made this scrumptious Banana Cream Cheesecake that I couldn’t resist sharing with you

BANANA CREAM CHEESECAKE

CRUST
20 vanilla cream-filled sandwich style cookies
1/4 cup butter, melted

FILLING
3-8 ounce packages cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup finely mashed banana (2 medium bananas)
1/2 cup whipping cream
1 teaspoon vanilla extract
1 teaspoon maple extract

  • Use a blender to finely chop the cookies.
  • Add butter and blend until they are well blended.
  • Press mixture into the bottom of a 10″ springform pan and smooth it out.
  • Refrigerate the crust while you make the filling.
  • Beat cream cheese until creamy.
  • Add in sugar and cornstarch followed by the eggs one at a time.
  • Beat in the bananas, whipping cream, and vanilla.
  • Pour mixture into crust.
  • Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
  • Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set.
  • Allow to cool completely before removing sides. Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.
  • Refrigerate cheesecake, uncovered, at least 6 hours.
  • Serve with sliced fresh bananas, Caramel Sauce, Hot Fudge Sauce and fresh whipped cream.

I originally made this recipe for I CAN COOK THAT! and What Did You Bake Today? Be sure and stop back by for both.

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hosted by Dave at OuR KrAzY KiTcHeN
hosted by Kristen at OuR kRaZy KiTcHeN

My favorite all time cheesecake is the Banana Cream at the Cheesecake factory with gooey hot fudge, caramel, fresh sliced bananas and fresh whipped cream. We recently took my mom for her birthday and I was reminded that I had yet to duplicate that recipe. Well it bugged me enough that I believe I have finally developed a recipe that compares with the Cheesecake Factory. I do like my square spring foam pan though – makes for easier slicing.
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BANANA CREAM PIE ~ SIMPLY DELICIOUS SUNDAY



BANANA CREAM PIE
CRUST
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon powdered vanilla
1/4 teaspoon cinnamon
1/2 cup butter, chilled and diced
1/4 cup ice water
  • In a large bowl sift together flour and salt.
  • Cut in butter until mixture resembles coarse crumbs.
  • Stir in water, a tablespoon at a time, until mixture forms a ball.
  • Wrap in plastic and refrigerate for several hours. Overnight is better.
  • Preheat oven 350°.
  • Roll dough.
  • Place crust in 9 inch pie plate.
  • Press the dough evenly into the bottom and sides of the pie plate.
  • Flute the edges with a fork.
  • Bake 12-15 minutes until flaky and JUST golden. It will finish baking after you have filled it.
  • Cool.

FILLING
3/4 cup fine sugar
1/3 cup flour
1/4 teaspoon sea salt
2 cups whole milk
3 Jumbo egg yolks, beaten
2 tablespoons butter, melted & cooled
1 teaspoons vanilla extract
1/2 teaspoon maple extract
1 teaspoon lemon juice
4 just ripe bananas, sliced
1 extra ripe small banana, pureed

  • Preheat oven to 325 degrees.
  • In a medium saucepan heat milk slowly.
  • Sift together the sugar, flour and salt.
  • Add the flour mixture gradually while stirring gently.
  • Add in banana puree.
  • Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
  • Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture back into the hot mixture. Cook for 2 more minutes, stirring constantly.
  • Remove the mixture from the stove immediately adding the butter, lemon juice, maple and vanilla extracts stirring constantly until a smooth consistency is reached. (Do not cool for too long before pouring over the sliced bananas.)
  • Slice the bananas into the cooled baked pastry shell.
  • Top immediately with pudding mixture.
  • Bake for 10 minutes.
  • Chill for several hours before serving. Overnight is best.
  • Top with whipped cream.

TOPPING
1 cup heavy whipping cream
1 teaspoon maple extract
1/2 teaspoon vanilla powder
1 tablespoon powdered sugar

  • In a large bowl (I use my copper one and pre-chill it and my whisk in the freezer), whip the heavy cream until stiff peaks are just about to form.
  • Beat in maple extract, vanilla powder and powdered sugar until peaks form, making sure not to over-beat.

White chocolate and Macadamia Nut Cookie Mix in a Jar Recipe

C & H Sugar (called Domino Sugar in some regions) recently contacted us at Our Krazy Kitchen and offered for us to use any of their recipes, and link to them for a sweet recipe exchange. There’s no better time than for Save Room for Dessert and tomorrow’s Cookie Party. They have a lot more sweet holiday recipes, gift ideas, shipping tips, even a campaign to raise funds for hungry children. Here’s a sample recipe below, complete with printable gift tag.

White Chocolate and Macadamia Nut Cookie Mix in a Jar
Makes 3 dozen cookies

Ingredients:
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup firmly packed C&H Golden Brown Sugar
1/3 cup C&H Pure Cane Sugar
3/4 cup toasted macadamia nuts, chopped
1 cup – (6-oz package) vanilla milk chips

Instructions:
Combine flour, baking soda and salt in a small bowl. Spoon into 1-quart, widemouthed canning jar. Layer remaining ingredients in order given, making sure to pack down each layer firmly. Clean inside of jar with a dry paper towel after each layer. Decorate lid by cutting fabric into a 7-inch wide square or circle. Secure with a rubber band and tie with a decorative ribbon and accents.

Download PDF file and attach these instructions to the jar: In a large mixing bowl, cream together 2/3 cup softened butter or margarine, 1 egg, and 1/2 teaspoon vanilla until combined. Slowly add contents of jar and mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 375°F for 9-11 minutes or until lightly browned.

Quick Tip: Toasting heightens the flavor of nuts. To toast macadamia nuts, spread the nuts in a single layer in a shallow baking pan. Bake in a 350°F oven for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice to brown evenly.

Full Disclosure: In the interest of full disclosure we were contacted and asked to voice opinion and C&H/Domino Sugar links in exchange for a gift card. We did this because we believe in the product and the recipes and not for payment.

Don’t forget tomorrow’s Cookie Party!

and Save Room for Dessert!

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