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Name That Dish!

partysugar — Sat, 29 Aug 2009 07:00:02 -0700

S'mores are an excellent finish to an end of Summer barbecue, and so is the no-bake old-fashioned dessert pictured below. Do you know what it's called?

Celebrate Halloween With Spiderweb Cheesecake

partysugar — Sat, 18 Oct 2008 08:00:26 -0700

When I saw this recipe for a no-bake cheesecake in the October issue of Martha Stewart, I immediately went to the store to purchase the necessary ingredients. The technique is simple and this stunning dessert comes together quite quickly. There's no eggs involved, so if you dislike custardy cheesecake, definitely give this variation a try.

Make it the night before you plan on serving, because like any cheesecake it needs time to chill and set. It's an equally fabulous finish to a child's Halloween party or a grownup ghoulish dinner, so get the recipe and read more.

No-Bake Spiderweb Cheesecake
From Martha Stewart

Ingredients

For the crust
Vegetable oil cooking spray
18 ounces chocolate wafers* (about 90), finely ground (4 1/2 cups)
1/4 cup plus 2 tablespoons sugar
6 ounces (1 1/2 sticks) unsalted butter, melted
1 teaspoon coarse salt
For the ganache**
4 ounces bittersweet chocolate (preferably 61 percent), finely chopped
1/2 cup heavy cream
For the filling
32 ounces cream cheese, softened
1 1/2 cups sugar
1/4 teaspoon coarse salt
3 tablespoons fresh lemon juice
1 1/2 cups heavy cream, cold

Directions

Make the crust: Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.
Make the ganache: Place chocolate in a food processor. Bring cream to a simmer in a small saucepan, then pour over chocolate. When chocolate begins to melt, process until smooth.
Reserve 2 tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.
Make the filling: Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt.
Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice.
Whisk cream until medium-stiff peaks form.
Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream.
Pour filling into crust, and spread evenly. Gently tap bottom of pan on counter to release air bubbles.
Transfer reserved ganache to a pastry bag fitted with a 1/4-inch round tip. Starting in the center of the cheesecake, pipe a spiral, spacing lines about 1/2 inch apart. Pull the tip of a paring knife in a gently curved line from the center of the spiral to outer edge. Wipe knife clean, and repeat every inch or so to form a web.
Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, garnish with candy spiders if desired, and serve immediately.

Serves 12-14.

*I used Oreo cookies.

**I couldn't find my piping bag, so I used Hershey's chocolate syrup to create the swirled web.

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7 Easy No-Bake Desserts

YumSugar — Thu, 24 Jul 2008 05:30:06 -0700

Let's face it: some days, it's too hot to even consider turning the oven on. However, the heat shouldn't hold you back from making delicious desserts. Here are seven sans-oven options (even cookies and tarts!) that you can turn to when the heat is on.

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Make Chocolate Mousse For Your Sweetie

partysugar — Mon, 04 Feb 2008 16:17:31 -0800

My girlfriend Elizabeth has a little problem when it comes to making decadent desserts: She has no oven! However, she wants to make her boyfriend a romantic dessert for Valentine's Day, so I suggested she make a creamy chocolate mousse. Mousse is a wonderful dessert for any sort of party because 1) it's glamorous, 2) it has to be made in advance, and 3) it is served in individual portions. To get the rich mousse recipe - it has a subtle hint of coffee - read more.

Chocolate Mousse
From Food & Wine magazine

12 ounces bittersweet chocolate, coarsely chopped
6 tablespoons unsalted butter
2 tablespoons pure vanilla extract
6 large eggs, separated
3/4 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons strong brewed coffee
1/2 teaspoon cream of tartar
2 1/2 cups heavy cream
1 1/2 tablespoons confectioners' sugar
1 teaspoon instant espresso

In a medium saucepan, melt the chocolate with the butter over moderately low heat, stirring occasionally. Remove from the heat and stir in the vanilla.
In a medium, heatproof bowl, whisk the egg yolks with 1/4 cup plus 2 tablespoons of the granulated sugar and the coffee. Set the bowl over a saucepan of simmering water and whisk constantly until the yolks are frothy and an instant-read thermometer inserted in them registers 160°, about 6 minutes. Remove from the heat and fold in the melted chocolate.
In another medium bowl, whisk the egg whites with the cream of tartar and the remaining 1/2 cup of granulated sugar.
Set the bowl over the saucepan of simmering water and whisk the whites constantly until an instant-read thermometer inserted in them registers 140°, about 5 minutes.
Remove the bowl from the saucepan and continue beating the whites until stiff and glossy. Fold the beaten whites into the chocolate mixture.
In a clean bowl, beat 1 cup of the heavy cream until firm. Fold the whipped cream into the chocolate mixture until no streaks remain. Spoon the mousse into 8 glasses and chill for at least 2 hours.
Just before serving, beat the remaining 1 1/2 cups of heavy cream with the confectioners' sugar until firm. Sprinkle on the instant espresso and fold gently so the flecks and streaks are visible. Dollop the cream over the mousse and serve.

Serves 8.

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Easy No Bake Cake

partysugar — Wed, 19 Sep 2007 15:57:31 -0700

An icebox cake is a cake made by freezing instead of baking. The chilled mixture of layered ingredients harden to form a solidified dessert. An icebox cake also ends up saving you from heating the house with the stove and it makes an excellent finish to a meal. The elegant Italian flavors of espresso and mascarpone are highlighted in this creamy and satisfying cake. If you are drooling over the picture and must make this recipe, read more

Espresso & Mascarpone Icebox Cake
From Gourmet magazine

3 cups chilled heavy cream
1/2 cup plus 1 tablespoon sugar
1 cup mascarpone cheese (about 9 oz) at room temperature
1 (9-oz) box chocolate wafers such as Nabisco Famous
1 tablespoon instant-espresso powder*
Special equipment: a 9 1/2- to 10-inch springform pan (about 26 cm)

Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes. Reduce speed to low, then add mascarpone and mix until combined.
Spread 1 1/4 cups mascarpone mixture evenly in bottom of springform pan and cover with 14 wafers, slightly overlapping if necessary. Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner.
Spread remaining mascarpone mixture on top. Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour.
Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.
Pulse remaining chocolate wafers in a food processor until finely ground.
Beat remaining cup cream with espresso powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes.
Remove foil and side of pan and frost cake all over with espresso cream. Sprinkle edge of top lightly with wafer crumbs. Serve cold.

Serves 12.

Notes: Cake, without espresso cream, can be chilled up to 2 days. Cake can be frosted with espresso cream 4 hours ahead and chilled, loosely covered with foil.

*Available at most supermarkets and The Baker's Catalogue (800-827-6836). Or you could do what I do and ask your local Starbucks for a tablespoon of espresso powder when picking up your morning coffee.

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Do You Bake With Shortening?

YumSugar — Mon, 16 Nov 2009 14:00:04 -0800

This morning, I set the record straight on the baking fat known as shortening. Although it's a nice vegan alternative to butter or lard, a number of you are disgusted with its trans fat content. I can relate to both perspectives - although I recently became enamored with the flaky texture it lends to pie crusts, like the one in traditional apple pie.

Source: Flickr User tellumo

52 Weeks of Baking: Soft Baked Pretzels

YumSugar — Wed, 19 Sep 2007 07:03:17 -0700

When it came time to work on this week's baking project, I promptly thought of pretzels. Molly's been bugging me all year long for soft baked pretzels, and every week I keep saying I'll do them next time. However it's her birthday this week, so I thought I would finally get around to it. I was out all weekend, so I knew I'd have to find an easy, weekday recipe. There's an hour of proofing involved, but the one I found goes together easily and tastes great too. You can get it started, and then set it aside to rise while you eat dinner. To check out the recipe for soft baked pretzels and see my step by step photos, read more

This recipe calls for a sprinkling of salt or cinnamon sugar, however feel free to experiment with other flavors such as garlic powder.

Soft Baked Pretzels
From That's My Home

1 package (.25 oz.) active dry yeast
2 tbsp brown sugar
1 1/8 tsp salt
1 1/2 cups warm water
3 cups all-purpose flour
1 cup bread flour

2 cups warm water
2 tbsp baking soda

2 tbsp butter, melted
1-2 tbsp coarse kosher salt or cinnamon sugar

Makes 12 servings.

In a large mixing bowl, add yeast, brown sugar and salt. Test water temperature with thermometer. When it reads 110 degrees, add to bowl. Stir to dissolve. Add both types of flour and stir well.
Place dough on floured surface. Knead dough until smooth and elastic, about 8 minutes. (To knead dough, press down on dough with your palm, fold the dough over and rotate 1/4 turn, repeat until dough is ready.)
Grease a large bowl. Place dough in bowl then turn dough upside down to coat the surface. Cover with a towel and let rise for one hour in a warm spot.
Combine 2 cups warm water (test again for 110 degrees) and baking soda in an 8-inch square pan. After the dough has risen, divide it into 12 pieces.
Roll each piece into a 1 1/2-foot rope, 1/2-inch wide. Twist into a pretzel shape, and dip into the baking soda solution. Place on cookie sheets and let rise 15 to 20 minutes.
Bake at 450°F. for 8 to 10 minutes, or until golden brown. Brush with melted butter, and then sprinkle with coarse salt or cinnamon sugar.

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5 Thoughtful Finds For the Baking Enthusiast

YumSugar — Wed, 04 Nov 2009 15:31:56 -0800

Even though Summer seemed like yesterday, the year's already well into November. You know what that means: The holidays are fast approaching! We got off to a good start sharing our most coveted items of the moment, but beginning today, we'll also be offering useful gift guides that'll outline kitchen must haves for your hard-to-shop-for family and friends.

Have you cozied up to the co-worker who brings fresh loaves of pumpkin bread into the office? Or do you have a friend who insists on baking her own birthday cake? If so, indulge her Bakesale Betty with tools that will have her creating even more sweet treats. To see them, keep reading.

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Fast & Easy Dinner: Baked Potatoes With Brussels Sprouts

partysugar — Fri, 30 Oct 2009 08:00:45 -0700

Although it takes an hour for a potato to bake, I still consider baked potatoes a quick and simple meal. Why? Because they require virtually no work. All you have to do is throw them in the oven and wait.

Because of the special and flavorful topping - bacon! Brussels sprouts! sour cream! - this recipe, however, involves a small amount of cooking.

It's worth the extra effort; with their veggie, pork, and dairy components, these loaded baked potatoes are a meal in themselves. To take a look at the recipe, read more.

Baked Potatoes With Brussels Sprouts
From Real Simple

Ingredients

4 large baking potatoes
12 slices bacon
8 to 10 fresh sage leaves, roughly torn
3/4 cup golden raisins
2 cups Brussels sprouts
1/2 cup sour cream
kosher salt
freshly ground black pepper

Directions

Preheat oven to 375° F.
Wash and dry the potatoes, then prick them all over with a fork. Set on middle rack of oven and bake 1 hour, or until the potatoes feel soft when gently squeezed and the skin is crispy.
In a medium frying pan, over medium heat, cook the bacon until just crisp. Drain on paper towels and set aside.
Discard all but 1/4 cup of the bacon fat and return the pan to the burner over medium heat. Add the sage and sauté until just sizzling. Add the raisins and Brussels sprouts and stir until warm.
Slice the top of each potato down the center lenghtwise and squeeze gently to loosen the inside. Spoon some of the Brussels sprout mixture over each potato and lay 3 slices of the bacon on top. Add a dollop of the sour cream to each and sprinkle with the salt and pepper.

Serves 4.

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52 Weeks of Baking: Baked Doughnuts

YumSugar — Wed, 12 Sep 2007 07:57:31 -0700

Last week I saw that Tartelette went out and baked some delicious looking doughnuts. When I read her post I knew immediately - if not sooner - that I had found my next baking project. The recipe comes from another respected food blogger, so I knew I couldn't go wrong.

A packet of yeast and a few hours later, YumJimmy and I were noshing down on delicious baked doughnuts. The recipe has definitely got to be healthier than fried dough, but don't trick yourself too much, they're still dipped in butter and rolled in sugar. Or if you feel like it, go ahead and trick yourself, they're definitely worth it!

To get the recipe and see my step-by-step pics, read more

Baked Doughnuts
From Heidi Swanson at 101 Cookbooks

1 1/3 cups warm milk, 95 to 105 degrees (divided into 1 cup and 1/3 cup)
1 packet active dry yeast (2 1/4 teaspoons)
2 tablespoons butter
2/3 cup sugar
2 eggs
5 cups all-purpose flour
A pinch or two of nutmeg, freshly grated
1 teaspoon fine grain sea salt

1/2 cup unsalted butter, melted
1 1/2 cups sugar
1 tablespoon cinnamon
[I also used some brown sugar for the second batch]

Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn't too hot or it will kill the yeast.
Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture.
With a fork, stir in the eggs, flour, nutmeg, and salt - just until the flour is incorporated.
With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. If your dough is too sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth.
Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place and let rise for an hour or until the dough has roughly doubled in size.
Punch down the dough and roll it out 1/2-inch thick on your floured countertop.
If you have a doughnut cutter, use that to cut the doughnuts, else use a 2-3 inch cookie cutter to stamp out circles. [I actually ended up using a small round plastic bowl with a relatively straight/sharp edge.]
Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. [I actually used a melon baller to cut the inner circle, and transfered them after cutting. They distorted a little bit, but they were still managable.]
Cover with a clean cloth and let rise for another 45 minutes.
Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes - start checking around 8.
While the doughnuts are baking, place the butter in a medium bowl. Combine the sugar and cinnamon in a different bowl.
Remove the doughnuts from the oven and let cool for just a minute or two.
Dip each one in the melted butter and a quick toss in the sugar bowl.

Gobble up and enjoy!

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