YumSugar

Yummy Link: Sweet Sushi

partysugar — Mon, 17 Mar 2008 03:10:31 -0700

Can you guess what this sweet sushi is made out of? Chocolate sponge cake and marsala mascarpone filling! That's not soy sauce on the side, it's a mocha rum dipping sauce. This would be a fun finish at a sushi party. - Dessert First

Yummy Link: Plum Cornmeal Cake

YumSugar — Tue, 18 Sep 2007 13:27:31 -0700

With its thick pudding-like batter and beautiful jeweled plums, this plum cornmeal cake sounds like the perfect way to sendoff summer. - Dessert First

Yummy Link: Nearly Flourless Chocolate Cake

YumSugar — Mon, 13 Aug 2007 14:01:18 -0700

The only thing better than a dense, nearly flourless chocolate cake, is the beautiful way it's presented. With a fork and a little bit of cocoa powder, your dish can look like a pro! - Dessert First

Come Party With Me: KatieSugar's First Birthday Party - Menu (Dessert)

partysugar — Tue, 24 Apr 2007 14:21:37 -0700

Happy Birthday to you, happy birthday to you, happy birthday dear KatieSugar, happy birthday to you! Katie is almost one year old and I am busy planning her first birthday party. The invite is pale pink and striped and the menu is classic barbecue style down sized. All of the food from the appetizers to the main course are pop-in-your-mouth good, miniature, bite sized pieces. This is after all a party for a baby so all things little will be celebrated. No baby birthday is complete without cupcakes and Katie loves classic vanilla. Wash the cupcake down with a mini milkshake (strawberry!) served in tiny shot glasses. Want the recipes, well please read more

Vanilla Cupcakes

For the cupcakes:
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
teaspoon pure vanilla extract
For the frosting:
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
In a large glass measuring cup, whisk together eggs, milk, and vanilla.
With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not over beat.
Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to a wire rack to cool completely. Repeat process with remaining batter.
Once cupcakes have cooled, make the frosting: in the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.
With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy.
If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
Use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Makes 30 cupcakes.

Print recipe with images | without images

Mini Milkshakes
From Martha Stewart

1/2 cup heavy cream
3 teaspoons confectioners' sugar
1/2 cup whole milk
1 pint strawberry ice cream, softened
Pink sprinkles, for decorating

Whisk cream in a mixer bowl until soft peaks form. Add sugar; whisk until stiff peaks form. Transfer to a pastry bag fitted with a 1/4-inch plain round tip (such as Ateco #10); refrigerate up to 30 minutes.
Process milk and ice cream in a blender until smooth. Divide among twelve 2-ounce glasses.
Pipe spirals of whipped cream on top of milk shakes. Decorate with sprinkles. Serve immediately.

Serves 12.

Print recipe with images | without images

Melissa d'Arabian's Helpful Hints For Feasting on a Budget

YumSugar — Tue, 24 Nov 2009 14:00:31 -0800

Of all the year's celebrations, Thanksgiving often is the most expensive. In 2008, roughly a quarter of you said you were spending $150 or more. This year, to help you stay well within your budget, we've enlisted the help of Melissa d'Arabian, winner of the Next Food Network Star and host of Ten Dollar Dinners With Melissa d'Arabian.

On her Food Network show, Melissa makes dinner for four for under $10 - and her Thanksgiving is no different. She's partnered with Walmart to come up with a turkey day feast that's only $20, and plans to serve it to her own family this holiday. "My family is really getting the $20 thanksgiving!" she says. Regardless of how much you've got in your wallet, she has some pointers to help you stay under budget. See them when you read more.

This Thanksgiving, Make Triple-Chocolate Pumpkin Pie!

partysugar — Fri, 06 Nov 2009 13:00:33 -0800

Although I can't deny the deliciousness of a slice of classic, cinnamon-laced pumpkin pie, in recent years, I've expanded my horizons to somewhat non-traditional Thanksgiving desserts. Pecan pie? Surprisingly easy, yet wildly delicious. Pumpkin meringue pie? An unexpected crowd-pleaser. Pumpkin cake with pecan brittle and whipped cream cheese frosting? Devoured in seconds. Triple chocolate pumpkin pie? Sign me up! When I came across this recipe, while browsing Martha Stewart's Thanksgiving central, I knew I had to try it. If you've made pumpkin pie in the past, you can master this. It's actually easier because the crust is made from graham crackers instead of a standard pastry dough. The resulting pie is dense and rich. Each bite is an experience of flavors: first you taste chocolate, then pumpkin, and finally the sweet crust. To take a look at the recipe, read more.

Triple-Chocolate Pumpkin Pie
From Martha Stewart

Ingredients

For the graham cracker crust
2 cups finely ground graham cracker crumbs (about 16 crackers)
3 ounces (6 tablespoons) unsalted butter, melted
1 tablespoon granulated sugar
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
For the filling:
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
2 ounces (4 tablespoons) unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
1 ounce milk chocolate, melted

Directions

Make the crust: Preheat oven to 350 degrees.
Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides.
Let cool on a wire rack. Reduce oven temperature to 325 degrees.
Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack.
Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

Serves 12.

Print recipe with images | without images

View 25 Photos ›

Bravo Turns to Pastry For Next Top Chef Spinoff

YumSugar — Mon, 26 Oct 2009 10:15:59 -0700

First Top Chef Junior, then Top Chef Masters , Top Chef Wine, and Top Chef, the Magazine. What's next: Top Chef Desserts? Actually, yes. This week, Bravo begins casting calls for a new TC spinoff airing in 2010, Top Chef: Just Desserts. In a move that means year-round Top Chef programming, the show will feature pastry chefs living together and facing off in - you guessed it! - a weekly elimination. No word yet on who the host or judges will be.

Calling pastry "a different skill," Bravo exec Frances Berwick added, "We're finding people really love this franchise, and there seems to be no end to the interest in it." Really? I beg to differ and, like PartySugar, I am tiring of the Top Chef brand - not to mention all the cake competitions that have become so prolific on TV.

What say you? Will you watch Top Chef: Just Desserts?

Photos courtesy of Bravo

Top Chef Quiz: Restaurant Wars

partysugar — Thu, 22 Oct 2009 10:15:32 -0700

Last night's Top Chef was a good one; the majority of the of the show focused on restaurant wars. It was the first time we saw some of the major players serve bad dishes and one of the few times that the judges were impressed with desserts. Were you paying attention? Find out now and take the quiz!

Photo courtesy of Bravo

Take the quiz

Come Party With Me: My First Thanksgiving - Menu (Part 2)

partysugar — Wed, 31 Oct 2007 16:15:33 -0700

After a classic Thanksgiving meal, offer guests two delicious dessert options. The best thing about dessert dishes is that they can usually be made in advance. Instead of serving a pie, make a pumpkin spice roll cake with cream cheese filling. Get help from the store and use a box cake mix; no one will know the difference. Make a black bottom chocolate pie for those guests who want a more decadent dessert. To save time, purchase a chocolate cookie crumb crust when making this pie. To look at the recipes for these delicious desserts, read more

Pumpkin Spice Roll Cake
Modified from Diana's Desserts

1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) vanilla flavor instant pudding & pie filling mix
1 cup canned 100% pumpkin puree
1/2 cup vegetable oil
3 eggs
1 tbsp. pumpkin pie spice
1 cup chopped walnuts
4 oz. (1/2 of 8-oz. pkg.) Philadelphia cream cheese, softened
1-1/2 cups cool whip vanilla whipped topping, thawed (1/2 of 8-oz. tub)
3/4 cup powdered sugar

Preheat oven to 350 degrees F (180 C). Sprinkle clean towel with 1/4 cup of the powdered sugar.
Place cake mix, dry pudding mix, pumpkin, oil, 1/2 cup water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 4 minutes. Pour into greased and floured 15x10x1-inch baking pan, lined with wax paper.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel together. Cool completely on wire rack.
Beat cream cheese and 1/2 cup of the powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well.
Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate at least 1 hour or until ready to serve. Sprinkle with the remaining 2 Tbsp. powdered sugar just before serving.

Serves 10.

Print recipe with images | without images

Black Bottom Chocolate Pie
From Bon Appetit magazine

Filling
2/3 cup sugar
1/4 cup cornstarch
2 tablespoons unsweetened cocoa powder
Pinch of salt
6 large egg yolks
2 cups low-fat (1%) milk
1/2 cup chilled whipping cream
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon dark rum
1 teaspoon vanilla extract
1 Chocolate cookie crumb crust
Topping
1 cup chilled whipping cream
2 tablespoons powdered sugar
1 teaspoon dark rum
Chocolate curls

For Filling: Whisk first 4 ingredients in heavy medium saucepan to blend. Whisk in egg yolks to form thick paste.
Gradually whisk in milk, then cream. Whisk over medium-high heat until mixture thickens and boils 1 minute. Remove from heat.
Add chocolate and whisk until smooth. Whisk in rum and vanilla. Cool 5 minutes, whisking occasionally.
Transfer filling to frozen crust. Chill until cold, at least 2 hours and up to 1 day.
For Topping: beat first 3 ingredients in large bowl until firm peaks form. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes around edge of pie. Garnish with chocolate curls. (Can be made 4 hours ahead; chill.)

Serves 8.

Print recipe with images | without images

Taste Test: Cheesecake Factory Cheesecakes

YumSugar — Thu, 08 Oct 2009 07:50:57 -0700

I must admit: I'm not the world's biggest fan of cheesecake, it's always seemed a bit too rich. But I'm obsessed with red velvet cake, and was intrigued when I first heard about red velvet cheesecake. I put it on my list of things to make and before I could get to it, The Cheesecake Factory came out with a version and sent one our way - along with a couple others. Was it the perfect hybrid of Southern red velvet and smooth cheesecake decadence? How was the cheesecake on a whole? Find out when you read more