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Archive for the ‘Desserts’ Category

Flourless Chocolate Cake

Posted in Cake, Desserts, Recipes, tagged , , on April 19, 2013 | Leave a Comment »

flourless choc cake finished

The other day I needed to make a delicious dessert for a get together with girls.

I decided to give a flourless chocolate cake a try.

That turned out to be a very good decision.

Easy to make, you can make this as fancy or as simple as you like with a few garnishments.

Ingredients

Ingredients

 

Chop chocolate into small pieces. Set aside.

Chop chocolate into small pieces. Set aside.

 

Beat eggs until they're senseless, er... light and fluffy.

Beat eggs until they’re senseless, er… light and fluffy.

 

Mix in melted butter, then sugar, cocoa and chopped chocolate.

Mix in melted butter, then sugar, cocoa and chopped chocolate.

 

Pour into a pan that has been sprayed with non-stick spray and lined with a piece of parchment. If you have a springform pan, use it. If not, a round cake pan will do. Bake in a 325 degree oven for about 30 minutes or until just set.

Pour into a pan that has been sprayed with non-stick spray and lined with a piece of parchment. If you have a springform pan, use it. If not, a round cake pan will do. Bake in a 325 degree oven for about 30 minutes or until just set.

You can pour a glaze over the top, lavish on a ganache, dust with powdered sugar and accent with berries or whipped cream.

You can pour a glaze over the top, lavish on a ganache, dust with powdered sugar and accent with berries or whipped cream.

 

Flourless Chocolate Cake

4 eggs

1/4 cup melted butter

1/2 cup cocoa

2/3 cup sugar

2 ounces unsweetened baking chocolate

Preheat oven to 325 degrees.

Chop baking chocolate into small pieces. Set aside.

Beat eggs until light and fluffy (a couple minutes). Add melted butter. Mix in cocoa and sugar, then chocolate pieces.

Spray a springform pan or round cake pan with non-stick cooking spray. Cut a piece of parchment to fit in the bottom of the pan then spray it with the non-stick spray.

Pour batter into pan and bake about 30 minutes or until cake is set but still a little jiggly in the middle.

Remove from oven and let cool completely before inverting on serving plate.

Top with ganache, frosting, dust with powdered sugar, dollop with whipped cream or eat plain.

It is really rich and a little piece goes a long way.

She Who Loves Chocolate

 

 

 

 

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Lemony Celebration

Posted in Desserts, Entertaining Ideas, Recipes, tagged , , , , , , on April 9, 2013 | Leave a Comment »

There is something about spring that makes me crave lemon treats.

And there are so many yummy ones to choose from.

Here are a few of my favorites.

Sprinkle a little lemon zest on top and enjoy!

Lemon Bundt Cake

 

meringue-browned

Lemon Meringue Pie (so, so yummy)

 

lemon-cookie-plated

Lemon Cookies (super easy with a cake mix)

lemon-tarts

Easy Lemon Tarts

pink lemonade bars

Pink Lemonade Bars

She Who Really Wants a Pie of Lemon Meringue Pie!

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Peach Bundt Cake with Peach Reduction Sauce

Posted in Cake, Desserts, Entertaining at Home, Recipes, tagged , , , , , on March 29, 2013 | Leave a Comment »

peach cake finished

The other day I wanted something easy to make that tasted of sunshine and warm days. Peaches came to mind and since I have a thing for bundt cakes (so simple to make with very little effort and always tasty), I decided to incorporate the two.

This cake comes together in a snap, although the reduction sauce takes a little time and attention. You can skip it if you want, but it does add a nice layer of flavor to the finished dish.

Enjoy a little burst of summer flavor!

Ingredients

Ingredients

Mix up the batter. It will be really thick, so don't panic.

Mix up the batter. It will be really thick, so don’t panic.

 

Drain peach juice into a heavy-duty saucepan. Make sure you get all of it you can.

Drain peach juice into a heavy-duty saucepan. Make sure you get all of it you can.

 

Slice peaches into bite-sized pieces. You should have about a cup or so.

Slice peaches into bite-sized pieces. You should have about a cup or so.

Pour half of the batter into greased bundt pan. Sprinkle in peaches. Top with remaining batter.

Pour half of the batter into greased bundt pan. Sprinkle in peaches. Top with remaining batter.

 

Tamp pan to get out air bubbles then bake for about an hour or until edges pull away from pan.

Tamp pan to get out air bubbles then bake for about an hour or until edges pull away from pan.

 

Golden brown loveliness!

Golden brown loveliness!

 

Let cool completely then place on cake plate or platter.

Let cool completely then place on cake plate or platter.

 

Nuke frosting for about 12 seconds then pour over cake.

Nuke frosting for about 12 seconds then pour over cake.

 

Add sugar to peach juice and cook over medium heat for about 15-20 minutes, or until juice is thickened like syrup. Stir occasionally.

Add sugar to peach juice and cook over medium heat for about 15-20 minutes, or until juice is thickened like syrup. Stir occasionally.

 

 

Your reduction sauce will be a lovely amber color - like honey.

Your reduction sauce will be a lovely amber color – like honey.

Pour it into a pitcher...

Pour it into a pitcher…

And admire your handiwork before slicing the cake and serving with a drizzle of the syrup and a dollop of whipped cream.

And admire your handiwork before slicing the cake and serving with a drizzle of the syrup and a dollop of whipped cream.

 

 

Peach Bundt Cake

1 box French Vanilla Cake Mix

1 small package instant cheesecake pudding

1 (15.25 oz) can peaches

1 cup sour cream

1/2 cup water

1/2 cup oil

3 eggs

1/2 cup cream cheese frosting

Peach Reduction Sauce

whipped cream

Preheat oven to 350 degrees.

Blend dry ingredients. Slice peaches into bite-sized pieces. Set aside.  Lightly beat eggs then mix eggs, water, oil and sour cream with dry ingredients. Beat on medium speed until combined. The batter will be super thick, so don’t panic.

Scoop half the batter into a greased bundt pan, evening it up as best you can (I tap the pan on the counter to get out air bubbles and even up the batter). Sprinkled peaches around the batter layer then top with the remaining batter.  Bake for one hour or until it starts to pull away from the edges of the pan.

Let cool completely then invert on a cake plate. Put frosting into a microwaveable pitcher or bowl and nuke it for about 12 seconds. It doesn’t take very long at all. Drizzle over cake. Serve with peach reduction sauce and a dollop of whipped cream.

Peach Reduction Sauce

Juice drained from can of peaches (about 1 cup)

1/3 cup sugar

In a heavy saucepan, stir sugar into peach juice and cook on medium heat for about twenty minutes, stirring occasionally. The juice will reduce down and thicken into a lovely amber-colored sauce that tastes wonderfully divine.

She Who Had No Idea Captain Cavedweller Would Like This So Much

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St. Patty’s Cupcakes

Posted in Cake, Desserts, Entertaining at Home, Holidays, Recipes, tagged , , on March 15, 2013 | Leave a Comment »

cupcake done

If you want a fast and easy dessert to celebration St. Patrick’s Day, try cupcakes.

You can start out with store boughten cupcakes or make your own.

cupcake ingredients

Start out with a cake mix.

cupcake batter

Then add in green food coloring. As much as as little as you want. I remember my brother made a green cake once to surprise us. Because of the ugly shade of green it ended up being after it baked, no one wanted to eat it. Sorry, Kim!

cupcake pipe creme

You can do two things with the cupcakes: 1. frost and decorate them or 2. add some marshmallow creme before you frost and decorate them. Depending on how sweet and gooey you want to make them, you can go either way.

I spooned the creme into a ziploc bag and cut off the end to make handling it as mess free and easy as possible.

cupcake with cremeAfter I piped some creme on the cupcake, I added some sparkly green edible gel.

cupcake frostingAfter nuking a can of frosting for about 15 seconds, I dipped the cupcakes right into the can. I’m a lazy slug that way. I can honestly say, though, I’ve never frosted cupcakes so fast in my whole life.

cupcake with frostingIt was, like, totally wicked!

Oh, you know what I mean.

cupcake with drageesI found some sweet little green nonpareils at Wally-world, which were just the perfect thing to use to top my cupcakes.

cupcake doneEspecially after I colored the frosting green and added sparkling green gel shamrocks.

Wishing you a fabulous and safe St. Patrick’s Day!

She Who Enjoys a Wee Bit ‘O The Irish

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