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Archive for the ‘Desserts – other’ Category

Fudgy brownies

Posted by moderndaygourmet on June 7, 2008

This is another recipe I got from Laura that she adapted from elsewhere. Maybe I should give her a whole category in this blog, as many great recipes that she has shared! These brownies are incredibly good, fudgy and rich. I have had trouble finding good brownie recipes and readily admit that I often make use of Duncan Hines, but this one is definitely a keeper – maybe my days of boxed brownies are finally over!

1 1/8 cups cocoa powder
18 tablespoons unsalted butter
5 large eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 1/2 cups sugar
1/3 cup light corn syrup
1 1/3 cups flour

Melt butter in saucepan over low heat; combine with cocoa powder.

In mixing bowl: beat eggs, vanilla, salt and sugar & corn syrup together until light and fluffy (this will take a few minutes).

Preheat oven to 375F and grease 9×13 pan.

Stir flour into chocolate mixture. Fold chocolate batter into the egg mixture, stirring to combine. You can add nuts if you like at this point; I don’t like them so I omit. You could also add chocolate chips or marshmallows, or other additions.

Spread batter in pan. For an extra glossy top brush with 1TB milk. Bake for 35 minutes. The top should be crisp but a toothpick inserted will come out coated with chocolate. Remove & let cool for several hours before cutting into squares.


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Apricot cranberry tarts

Posted by moderndaygourmet on November 13, 2007

Another candidate for our dessert party, taken from Cooking Light.

1 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1 cup chopped dried apricots
1 cup golden raisins
1/2 cup sweetened dried cranberries
1/2 cup dark rum
1/2 cup pineapple juice
3 tablespoons honey
1 tablespoon butter
1/4 teaspoon ground cinnamon
1/8 teaspoon salt

Preheat oven to 425°.
Roll each dough portion into a 12-inch circle on a lightly floured surface. Cut the dough into 36 circles with a 2 1/2-inch round cutter. Press 1 dough circle into each of 36 miniature muffin cups. Press into the bottoms and up the sides of muffin cups. Bake at 425° for 7 minutes or until lightly browned. Remove from pans; cool on wire racks.

Combine apricots and next 4 ingredients (apricots through juice) in a small saucepan; bring to a boil. Reduce heat; simmer 10 minutes or until liquid is absorbed. Stir in honey and remaining ingredients. Cool. Spoon about 2 teaspoons apricot mixture into each pastry shell.

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One Bite Pecan Pies

Posted by moderndaygourmet on November 13, 2007

I have not made this, but lifted the recipe from a message board I frequent. I think these would be great for our dessert party. 😀

4 oz. cream cheese, softened
1/2 cup (1 stick) butter or margarine, softened
1 cup flour
1 egg
3/4 cup firmly packed brown sugar
1 tsp. vanilla
3/4 cup finely chopped Pecans
3 squares semi-sweet baking chocolate, melted

Beat cream cheese and butter with electric mixer on medium speed until well blended. Add flour; mix well. Cover and refrigerate at least 1 hour or until chilled.

Preheat oven to 375. Divide dough into 24 balls. Place 1 ball in each of 24 miniature muffin pan cups; press onto bottoms and up sides of cups to form shells. Beat egg lightly in small bowl. Add brown sugar and vanilla; mix well. Stir in pecans. Spoon evenly into pastry shells, filling each shell 3/4 full.

Bake 25 to 30 min. or until lightly browned. Let stand 5 min.; remove tarts from pans. Cool completely on wire racks. Drizzle with melted chocolate. Let stand until set.

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Fried Ice Cream

Posted by moderndaygourmet on September 25, 2007

Okay, may I just say that this recipe is one of the biggest pains ever invented. It takes forever, is messy, and you are stopping and starting literally all day. However, if you are having a small group over for dinner, it’s really pretty and impressive and, I have to say, very tasty. It’s worth the trouble for a special occasion. I’m excitedly looking for a reason to make it again. We had this on Valentines Day a couple of years ago. I found it on epicurious.

1 quart super-premium vanilla ice cream such as Häagen-Dazs
1 1/2 cups macadamia nuts (about 7 ounces)
3 large eggs
6 cups cornflakes (about 7 ounces)
about 5 cups vegetable oil for deep-frying
confectioners’ sugar for dusting
Accompaniment: chocolate macadamia nut sauce (see below)

Line a shallow baking pan with wax paper and put pan in freezer 5 minutes. With a 1-ounce ice cream scoop (1 1/2 inches in diameter) scoop out 12 ice-cream balls and transfer to pan. Freeze balls, covered, until very hard, at least 3 hours and up to 8.
Preheat oven to 350° F.

While ice cream is hardening, in a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop nuts and transfer to a shallow bowl.

Roll balls in nuts, pressing lightly, until well coated. Freeze balls, covered, until very hard, at least 1 hours and up to 8.

In a bowl lightly beat eggs and in another bowl crumble cornflakes. Dip balls in egg, letting excess drip off, and roll in cornflakes to coat. Freeze balls, covered, at least 1 hours and up to 8. Reserve remaining egg and corn flakes, chilling egg.

Repeat dipping and coating procedure with reserved egg and cornflakes. Freeze balls, covered, until very hard, at least 3 hours and up to 8.

In a 3-quart heavy kettle heat 2 inches oil over moderate heat until a deep-fat thermometer registers 375° F. Working in batches of 2 or 3, fry balls, turning them, about 20 seconds, or until golden and crisp. With a slotted spoon transfer balls to paper towels to drain. Make sure oil returns to 375° F between batches.

Dust ice-cream balls with confectioners’ sugar and serve immediately with sauce.

Makes 12 balls, serving 4.

Chocolate Macadamia Nut Sauce:

2/3 cup macadamia nuts (about 3 1/2 ounces)
1 ounce fine quality bittersweet chocolate (not unsweetened)
1/2 cup sugar
3/4 cup heavy cream preparationPreheat oven to 350°F.
In a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop nuts and chocolate separately.

In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Remove pan from heat and carefully add cream down side of pan (mixture will bubble and steam). Simmer mixture, stirring occasionally, until caramel is dissolved. Stir in chocolate and nuts. Cool sauce 10 minutes and in a food processor blend until smooth.

Serve sauce warm. Sauce may be made 1 week ahead and chilled, covered. Reheat sauce to warm before serving.

Makes about 1 1/2 cups.

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Sopapilla Cheesecake

Posted by moderndaygourmet on September 4, 2007

This one has been passed around among our friends at church. We have it a lot for breakfast on Sundays but it would also be a good dessert, especially with fruit.

16 ounces cream cheese
1 cup sugar
1 teaspoon vanilla
2 packages crescent rolls
1/2 cup butter
1/2 cup sugar

Place 1 package crescent rolls in the bottom of a 13×9 pan and press perforations to seal. Combine cream cheese, 1 cup sugar, and vanilla and pour over rolls. Lay second package of crescent rolls on top of cream cheese/sugar mixture and seal perforations. Melt butter and combine with 1/2 cup sugar and pour over rolls. Bake at 350 for 20-25 minutes until browned.

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Blueberry Fruit Crunch

Posted by moderndaygourmet on September 2, 2007

This is one of the first recipes I learned to make from memory (I was very young and quite proud of myself!). It is great with ice cream. This is the sort of thing you would see on Semi-Homemade with Sandra Lee (FTR, I consider that a ridiculous show. Nothing wrong with using shortcuts; I do it myself, but I’ve never understood the point of having a whole TV show about it). Anyway, it’s a great quick dessert.

1 package Duncan Hines blueberry muffin mix (or another brand that has the can of blueberries)
1/4 teaspoon almond extract
1/4 teaspoon cinnamon
1 can fruit pie filling (I like cherry, but have also used apple and peach)
1/4 cup butter
1/8 cup chopped pecans

Spread pie filling in a 8″ square pan or similar size. Sprinkle almond extract and cinnamon over the pie filling, then blueberries (which have been drained). Melt butter and combine with the muffin mix and pecans, then crumble over the fruit. Bake at 350 for 20 minutes or until browned on top.

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Marbled Brownies

Posted by moderndaygourmet on August 31, 2007

Otherwise known as cream cheese brownies. They don’t put this recipe on the Duncan Hines boxes anymore. Why is that? Good thing I saved it way back when.

1 package brownie mix
2 packages (3 ounces each) cream cheese
5 tablespoons butter
1/3 cup sugar
5 eggs
2 tablespoons flour
¾ teaspoon vanilla

3 tablespoons butter
2 tablespoons cocoa
1 ½ cups confectioners’ sugar
2 tablespoons milk
1 teaspoon vanilla

Soften the cream cheese and butter; beat together. Add the sugar, 2 eggs, flour and vanilla. Beat until smooth and set aside.

Empty brownie mix and flavor packet into medium size bowl. Add 2 tablespoons water and 3 eggs. Mix by hand about 50 strokes.

Pour half the brownie batter into a greased 9×13 pan; pour all the cream cheese over the brownie layer. Spoon the remaining brownie batter here and there over the cream cheese batter. Pull a knife through the batter in wide curves to create a swirled appearance.

Bake at 350 for 35-40 minutes or until done. Cool and frost.

For icing, melt butter in a medium saucepan and stir in cocoa until dissolved. Add sugar, milk and vanilla. Stir until smooth. Add more milk if necessary to make a soft spreading consistency.

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Cream Cheese Dessert

Posted by moderndaygourmet on August 31, 2007

One word for this:  YUM

3 cups powdered sugar
8 ounces cream cheese, softened
Large container Cool Whip
2 sticks butter, softened
2 cups flour
1 cup chopped pecans (toasted is better but you don’t have to toast them)

Mix butter, flour and pecans and press into a 13×9 baking pan. Bake at 350 for 25-30 minutes until browned. Cool completely. Meanwhile, mix the powdered sugar, cream cheese and cool whip. When the crust is cool, pour in the filling and refrigerate until firm again.

You can top this with any fruit. I like to use cherry pie filling but you can do a lot of different ones.

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Hungarian Torte

Posted by moderndaygourmet on August 31, 2007

This is really pretty when cut into pieces because you can see all the layers.  It’s out of some old cookbook my mom had and she has been making it all my life.  I made it for a wedding shower for my sister in law’s sister (Is that my sister in law too?  Hmmmmm) and I have also taken it to church parties before.

1 package active dry yeast
1/4 cup warm water
1 1/3 cups butter
3 1/2 cups flour
4 eggs, separated
1/2 cup sour cream
1 3/4 cups chopped walnuts (divided)
1 1/4 cup sugar (divided)
1 teaspoon cinnamon
1 jar (12 oz) apricot preserves

Soften yeast in water. Combine butter and flour in large mixer bowl, blending at low speed until mixture resembles coarse crumbs. Add egg yolks, sour cream and yeast. Blend at low speed until a dough forms. Shape into a ball. Divide into three portions.

Roll out each portion of dough on a floured surface to a 13×9 inch rectangle (Doesn’t have to be perfect). Place one rectangle in the bottom of a greased 13×9 inch baking pan. Combine 1 1/2 cups walnuts, 3/4 cup sugar and cinnamon; sprinkle over dough in pan. Top with second rectangle of dough. Spread with preserves. Top with remaining dough rectangle. Bake at 350 degrees for 50 to 55 minutes. Cover with meringue topping: Beat 4 egg whites until soft peaks form. Gradually add 1/2 cup sugar; continue beating until meringue stands in stiff peaks. Spread over dessert; sprinkle with 1/4 cup walnuts. Continue baking 15 minutes or until meringue is browned.

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Bananas Foster

Posted by moderndaygourmet on August 31, 2007

I was surprised to find that this refrigerates and then reheats really well.  I wouldn’t have expected it.  This is super rich and delicious but very easy to make and another thing that goes over well for company.

3 bananas
Lemon juice
1 cup brown sugar
1/2 cup butter
1/2 teaspoon cinnamon

Slice bananas and brush with lemon juice. Melt sugar and butter; add bananas and cook until tender. Add cinnamon. Serve hot over vanilla ice cream.

This is also good with a splash of banana liqueur, if you happen to have any lying around.

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