Desserts Archives - Page 16 of 18

Desserts

Peanut Butter & Dark Chocolate Sandwiches

Ingredients

2 1/2 cups crunchy peanut butter, room temperature

1 1/2 cups firmly packed dark brown sugar

1 teaspoon baking soda

2 large eggs

2 teaspoons pure vanilla extract

10 ounces dark chocolate, coarsely chopped

4 ounces butter, cut into 4 pieces

Instructions

Preheat oven to 350F degrees. Line four baking sheets with parchment paper.

In bowl of stand mixer fitted with paddle attachment, beat peanut butter, brown sugar and baking soda on medium speed until well blended (about 1 minute). Add eggs and vanilla, mixing on low speed until just blended. Shape level tablespoonfuls of the dough into balls about 1 inch in diameter. Arrange balls 2 inches apart on prepared baking sheets. Do NOT press down.

Bake one sheet at a time until cookies are puffed and crackled, but still moist looking (about 11 minutes). Transfer baking sheet to rack to cool for 10 minutes. Using spatula, move cookies to rack and let cool completely. Repeat with remaining cookie dough.

Melt the chocolate and butter in medium heatproof bowl set in skillet with 1 inch of water barely simmering. Stir with spatula until smooth and remove from heat. Set aside until cool and slightly thickened, about 20 minutes.

Turn half the cooled cookies over so they are flat side up. Spoon 2 teaspoons of chocolate filling onto center of each cookie. Top with remaining cookies, flat side down. Press gently on each cookie to spread the filling almost to the edge. Set on rack until filling is firm, about 30 minutes.

http://bakedchicago.com/peanut-butter-dark-chocolate-sandwiches/

Desserts

dark chocolate-raspberry turnovers

Dark Chocolate-Raspberry Turnovers

Preheat your oven to 375° F. Line two baking sheets with parchment paper, then set aside.

In a medium bowl, combine the raspberries, chocolate and jam. Stir to combine, breaking up raspberries slightly and coating chocolate chunks with jam.

On a lightly floured surface, unroll one tube of crescent dough and separate into four rectangles. Pinch together any perforations or holes in dough. Spoon two slightly heaping tablespoons of filling onto half of each rectangle.

Whisk egg with 1 tablespoon water. Brush dough edges with egg-water mixture. Fold dough to enclose filling. Seal edges and crimp with fork. Transfer to prepared sheet. Pierce turnover twice to vent. Brush top with egg watch and dust with cinnamon-sugar mixture. Repeat with remaining dough and filling.

Bake for 11 minutes or until golden brown. Cool slightly on wire rack before enjoying warm.

Ingredients:

1 cup fresh raspberries
3/4 cup dark chocolate chunks
1/3 cup seedless raspberry jam
2 tubes (8 ounces each) refrigerated crescent dough (storebought)
1 egg
cinnamon-sugar mixture for dusting

Number of servings: 8

Cooking time: 11 minutes

Desserts

Fall Harvest Apple-Raspberry Strudel

Ingredients

2 tablespoons butter

2 Granny Smith apples, peeled, cored and thinly sliced

1/4 cup packed dark brown sugar

1/4 cup raspberries, coarsely chopped

1/2 teaspoon ground cinnamon

1 teaspoon cornstarch blended with 1 tablespoon Chambourd liqueur

1 sheet frozen puff pastry, thawed

1 egg white

1 tablespoon raw sugar

Instructions

Preheat oven to 400F degrees. Line large baking sheet with parchment paper and set aside.

Melt butter in nonstick skillet over medium heat. Add apple slices and saute five minutes to brown slightly. Stir in brown sugar, raspberries and cinnamon. Reduce heat to medium-low and cook two minutes until sugar is dissolved. Stir in cornstarch mixture and cook one minute. Remove from heat.

Unfold pastry and cut in half lengthwise, parallel to fold. On floured surface, roll out one pastry half to 12x5 inch rectangle. Transfer to baking sheet. Spoon apple mixture over pastry, leaving one inch border at edges. Brush edges with egg white. Roll out second half of pastry to 12.5x6-inch rectangle. Fold pastry in half lengthwise and then cut slits in dough, but not all the way to edges. Transfer on top of filling, then unfold. Seal at edges.

Brush pastry with egg white. Sprinkle with raw sugar. Bake for 18 to 20 minutes. Cool before serving.

http://bakedchicago.com/fall-harvest-apple-raspberry-strudel/

Desserts

dark chocolate pound cake

This dark chocolate pound cake is super moist. It’s secret weapon: sour cream.

Dark Chocolate Pound Cake

Preheat your oven to 350° F. Butter and flour a 9x5x3-inch loaf pan, tapping out excess flour. Set aside.

Whisk the flour, baking powder, salt, and baking soda in a medium bowl.

In a small bowl, whisk sour cream and buttermilk.

In another small bowl, sift the cocoa powder. Whisk in the honey and 2 tablespoons of boiling water until smooth. Cool completely.

Using an electric mixer, beat the sugar and butter in a medium bowl until light and fluffy, about 3 minutes. Beat in eggs one at a time, occasionally scraping down bowl. Beat in vanilla. Add cocoa mixture, stir until smooth, and occasionally scrape down sides. Beat in flour mixture, alternately with sour cream mixture, in 2 additions each until just blended. Stir in chocolate chunks.

Transfer batter to the prepared pan. Smooth the top. Bake until toothpick inserted comes out clean, about 1 hour. Remove the dark chocolate pound cake from the pan and cool on a wire rack.

Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup sour cream
1/2 cup buttermilk
1/4 cup unsweetened cocoa powder
1/4 cup honey
2 tablespoons boiling water
3/4 cup granulated sugar
1/2 cup butter, room temperature
2 large eggs
1 teaspoon vanilla
1/2 cup dark chocolate chunks

Number of servings: 16

Cooking time: 60 minutes

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Desserts

Peanut Butter-Pecan Pie

Ingredients

1 unbaked 9-inch pie crust

3/4 cup light corn syrup

1/2 cup crunchy peanut butter

3 eggs

3/4 cup granulated sugar

1 teaspoon vanilla extract

3/4 cup coarsely chopped pecans

1/2 cup coarsely chopped peanuts

Instructions

Preheat oven to 350F degrees. Fit pastry into pie plate and crimp edges with fork. Set aside.

In large bowl, whisk corn syrup, peanut butter and eggs until smooth. Whisk in granulated sugar and vanilla, then stir in peanuts and pecans. Pour into crust.

Bake for 50 minutes or until browned and center is set. Cool completely on wire rack. Slice and serve.

http://bakedchicago.com/peanut-butter-pecan-pie/

Desserts

Dark Chocolate-Raspberry Turnovers

Ingredients

1 cup fresh raspberries

3/4 cup dark chocolate chunks

1/3 cup seedless raspberry jam

2 tubes (8 ounces each) refrigerated crescent dough (store bought)

1 egg

cinnamon-sugar mixture for dusting

Instructions

Preheat oven to 375F degrees. Line two baking sheets with parchment paper. Set aside.

In medium bowl, combine raspberries, chocolate and jam. Stir to combine, breaking up raspberries slightly and coating chocolate chunks with jam.

On lightly floured surface, unroll one tube of crescent dough and separate into four rectangles. Pinch together any perforations or holes in dough. Spoon two slightly heaping tablespoons of filling onto half of each rectangle.

Bake for 11 minutes or until golden brown. Cool slightly on wire rack before enjoying warm.

http://bakedchicago.com/dark-chocolate-raspberry-turnovers-2/

Desserts

Pumpkin Bundt Cake with Vanilla-Orange Glaze

Pumpkin Bundt Cake with Orange-Chocolate Ganache

Ingredients

1 cup all-purpose flour

1/2 cup whole wheat flour

2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 cup butter, room temperature

1 cup dark brown sugar

1 cup solid pack pumpkin

1 large egg

1/2 cup buttermilk

2 teaspoons vanilla

1/3 cup bittersweet chocolate, chopped

3 teaspoons orange juice, room temperature

Instructions

Preheat your oven to 350F degrees. Coat a 6-cup Bundt pan with non-stick cooking spray.

Combine flours, pumpkin pie spice, baking powder, baking soda, and salt in medium bowl. Whisk to mix well. Combine butter and brown sugar in large bowl and beat at medium speed until mixed well. Beat in pumpkin and egg. Reduce to low speed and beat in flour mixture. Beat in buttermilk and 2 teaspoons vanilla, just until moistened. Pour batter into prepared pan.

Bake 25 to 30 minutes or until toothpick inserted comes out clean. Cool the cake in pan on wire rack for 10 minutes. Remove cake from pan and cool completely on wire rack.

Melt the bittersweet chocolate slowly in a microwave-safe bowl. Add the juice, a teaspoon at a time, while mixing well with a whisk. Drizzle over the cooled cake.

http://bakedchicago.com/pumpkin-bundt-cake-vanilla-orange-glaze/

Desserts

Rasp-Peary Pie

Ingredients

3/4 cup oats

1/2 cup dark brown sugar plus 2/3 cup dark brown sugar, divided

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

dash of salt

2 tablespoons butter, chilled and cut into small pieces

3 cups Anjou pears, peeled and cubed

2 cups fresh raspberries

2 1/2 tablespoons cornstarch

1 unbaked 9-inch deep-dish pastry shell

Instructions

Preheat oven to 350F degrees. Prepare streusel topping by combining oats, 1/2 cup brown sugar, cinnamon, nutmeg and salt in medium bowl.

Cut in butter with pastry blender until mixture becomes coarse meal. Prepare filling by combining pears, raspberries, 2/3 cup brown sugar, and cornstarch in large bowl. Toss well to combine. Spoon pear mixture into pastry shell. Sprinkle streusel over fruit mixture.

Bake for 1 hour or until bubbly and streusel is browned. Cool at least 1 hour on wire rack before serving.

http://bakedchicago.com/rasp-peary-pie/

Desserts

Tiramisu Parfait

Ingredients

3/4 cup chilled heavy cream

1 tablespoon sugar

1 pint vanilla ice cream

1 pint coffee ice cream

9 crispy ladyfingers, coarsely crumbled

1 1/4 cups fresh-brewed espresso

small piece of bittersweet chocolate

Instructions

Beat cream with sugar until it just holds stiff peaks. Divide vanilla and coffee ice creams among glasses, then top with ladyfingers. Pour hot espresso on top and dollop with whipped cream. Grate chocolate on top.

http://bakedchicago.com/tiramisu-parfait/

Desserts

Chocolate-Pumpkin Tart

Ingredients

Crust:

20 chocolate wafer cookies

2 tablespoons sugar

3 tablespoons butter, melted

4 ounces semisweet chocolate, melted

Filling:

1 1/2 cups canned pure pumpkin puree

1 large egg

1/2 cup heavy cream

1/4 cup packed dark brown sugar

1/4 cup pure maple syrup

1/2 teaspoon pumpkin pie spice

1/4 teaspoon salt

Instructions

Preheat oven to 350F degrees. In food processor, pulse cookies and sugar until finely ground. Add butter. Pulse until crumbs are moistened. Using bottom of dry measuring cup, press crumbs into bottom only of 9-inch removable-bottom tart pan. Place tart pan on rimmed baking sheet and bake until set (12 minutes).

Pour chocolate onto warm crust and spread with spatula. Freeze until chocolate is firm (about 5 minutes). Brush sides of tart pan with butter and set aside.

In bowl, whisk together pumpkin, egg, cream, sugar, syrup, spice and salt. Pour filling into prepared crust. Bake on rimmed baking sheet until set (45 to 50 minutes). Cool 1 hour at room temperature, then refrigerate for at least 1 hour (and up to 1 day).

Unmold tart and transfer carefully to platter.

http://bakedchicago.com/chocolate-pumpkin-tart/

Desserts

Key Lime Cupcakes

Ingredients

1 cup all-purpose flour

3/4 cup self-rising flour

1 cup butter, room temperature, divided

1 1/4 cups sugar

2 large eggs

2 1/2 tablespoons fresh lime juice

2 tablespoons finely grated lime peel, divided

1/4 teaspoon neon-green food coloring

3/4 cup buttermilk

8 ounces cream cheese, room temperature

1 1/2 cups powdered sugar

1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350F degrees. Line muffin pan with paper liners.

Whisk flours in medium bowl. Beat 1/2 cup butter in large bowl until smooth. Add sugar and beat to blend. Beat in eggs one at a time.

Add in fresh lime juice, 1 tablespoon lime peel, and food coloring. Beat in flour mixture in 3 additions, alternately with buttermilk in 2 additions. Spoon 1/3 cup batter into each liner.

Bake cupcakes until tester inserted comes out clean, 20 to 25 minutes. Cool 10 minutes and remove from pan to cool completely.

Beat cream cheese, powdered sugar, 1/2 cup butter, 1 tablespoon lime peel and vanilla in medium bowl until smooth. Spread over cupcakes.

http://bakedchicago.com/key-lime-cupcakes/

Desserts

Chocolate Dulce de Leche Bars

Ingredients

For shortbread crust:

1 stick butter, softened

1/3 cup packed dark brown sugar

1/2 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

1 cup all-purpose flour

For chocolate dulce de leche:

1 cup heavy cream

1 cup dulce de leche

4 large egg yolks

5 ounces 60% cacao bittersweet chocolate, finely chopped

Instructions

Make shortbread crust by preheating oven to 375F degrees. Butter shallow 9x9.5 inch square baking pan. Line bottom and 2 sides with parchment paper, leaving overhang. Butter parchment. Blend together butter, brown sugar, vanilla and salt in bowl with fork. Sift in flour and blend with fork until soft dough forms. Spread dough evenly in baking pan using spatula, then prick all over with fork. Bake until golden, 15 to 20 minutes, then cool completely in pan (about 30 minutes).

To make chocolate dulce de leche, bring cream and dulce de leche to a simmer in small heavy saucepan, stirring with wooden spoon until dissolved. Whisk together yolks in bowl, then slowly whisk in hot cream mixture. Return to pan and cook over medium heart, stirring constantly, until thermometer registers 170F degrees.

Remove from heat and whisk in chocolate until melted. Pour chocolate mixture over cooled shortbread and chill, uncovered, until set (about 2 hours). Run a small knife around edges to loosen, then transfer to cutting board. Cut with hot clean knife into bars. Chill until ready to serve.

http://bakedchicago.com/chocolate-dulce-de-leche-bars/

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