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Category Archives: Desserts

Rainbow Cookie Cake

Is anybody else planning on getting their two-year-old a Harry & David fruit basket for Christmas this year??

I’m guessing I might be the only one, and yet, I’m 99.99% certain that it will be his favorite gift, by far. The kid is ridiculously in love with fruit.

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In fact, on Halloween, we stopped by my sister’s house to trick-or-treat. She handed each of the boys a piece of candy from the bowl of treats by her door, before remembering that she had an ultra-ripe Harry & David pear for my littlest guy. She ran into her kitchen to grab the foil-wrapped gem, then handed it to my little James, who literally threw the piece of candy over his shoulder like a piece of worthless garbage, in exchange for the tender pear.

I expect him to be as excited over his Harry & David fruit basket as the other boys will be over their massive Lego castle and Minecraft video game.

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When it comes to Christmas, I am like Walt Disney, carefully masterminding magical moments. While James revels in the magic of an assortment of unusually large, perfectly ripened fruit, I expect the other two boys to be doing giggling backflips over the two-foot-long gummy worm I plan to order or the giant rice krispie treat I found at Target.

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In the spirit of magical, over-sized treats, I think you’ll enjoy this oversized rainbow cookie cake. It’s like those addictingly delicious, almondy rainbow cookies, only it’s the size of an entire cake. It’s like one, giant rainbow cookie, and I wouldn’t blame you if you ate the whole darn thing.

I started with a recipe for rainbow cookies, then lighted it up just a bit with an additional egg, a bit more flour, and a teaspoon of baking powder. It’s got the dense lusciousness you expect to find in a rainbow cookie, just a bit more cake-like.

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This rich, chocolate-drenched cake is a must-have on any holiday table.

Rainbow Cookie Cake

Ingredients

  • 5 eggs, separated
  • 1 8-ounce can almond paste
  • 1 1/4 cups sugar
  • 2 1/2 sticks butter, softened to room temperature
  • 1 teaspoon almond extract
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Green food coloring
  • Red food coloring
  • Yellow food coloring
  • Seedless raspberry jam
  • Apricot jam
  • 4 ounces semi-sweet chocolate
  • 1/4 cup heavy cream
  • Chocolate sprinkles

Directions

Preheat oven to 350 degrees. Spray three 9×5 inch loaf pans with baking spray.

Place the five egg whites into a clean bowl. Beat with an electric mixer until stiff peaks form. Set aside.

Use a fork to break up the almond paste into smaller pieces. In a large bowl, combine the almond paste and sugar with an electric mixer until there are no large lumps. Add the butter and beat until well combined. Add the egg yolks and almond extract and beat until blended.

In a separate bowl, stir together the flour, salt, and baking powder.

Gradually beat the flour mixer into the wet ingredients. The dough will be quite thick.

Stir one third of the beaten egg whites into the dough. This will slightly lighten the mixture. Then, fold in the remaining egg whites until well blended.

Divide the dough into three equal portions. Use a few drops of food coloring to color one portion red, another portion green, and the remaining portion yellow. *Gel food coloring has the best effect.

Use a spatula to spread each portion of dough into the three prepared baking pans.

Bake on the middle rack of your oven for 20-25 minutes, until the cakes are set and the edges just begin to turn golden.

Allow the cakes to cool for a few minutes in the pans, then carefully invert the cakes onto cooling racks. Cool completely.

Use a long serrated knife to level the cakes, removing as little cake as necessary.

Spread a layer of raspberry jam over the red layer. Place the yellow layer over the jam, then spread the apricot jam on top. Top with the red layer.

Chop the semisweet chocolate. Heat the heavy cream in a small saucepan or in the microwave, just until boiling. Pour the hot cream over the chocolate, then stir until smooth. Use a spatula to spread the chocolate ganache over the top and sides of the cake. Garnish liberally with chocolate sprinkles.

Refrigerate to set, but remove the cake from the fridge before serving, so it comes up to room temperature.

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Thanksgiving Menu Ideas

Hey, folks…

Reposting last year’s round-up of Thanksgiving ideas for a little menu-planning inspiration!

~Amy

APPETIZERS

Cranberry Chipotle Meatballs

Corn and Bacon Fritters with Smoked Salmon

Bacon-Wrapped Dates stuffed with Bleu Cheese

THE MAIN EVENT

Herb-Roasted Turkey Breast with Pan Gravy (and tips for roasting a whole turkey)

Bacon and Cider Braised Turkey Drumsticks (and garlicky creamed spinach)

Spiced Sweet Potato Puree with Pecan Streusel

Sausage, Apple, and Leek Stuffing

Cranberry-Orange Sauce

Green Beans Almondine

Roasted Brussels Sprouts with Bacon and Walnuts

Hot Doughy Buns

DESSERTS

Chocolate Pecan Pie

Pumpkin Coconut Pie

A Few Variations on Apple Pie (in an all butter pie crust)

Caramel Apple Cake

Turkey-Shaped Sugar Cookies

Caramel Apple Tartlets

Spiced Mango Upside Down Cake

Cannoli Cheesecake

Cheesecake-Swirled Carrot Cake

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Every so often, I get an idea for a recipe which I’m certain is so genius that no home cook or master chef has thought of it yet. 99.9999% of the time, it turns out that someone else has already covered that ground. It’s really challenging to come up with something truly novel and unique in the culinary field…at least for me it is.

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Such is the case with this cheesecake-swirled carrot cake. The idea came to me as I was brainstorming for some interesting twist on carrot cake to share as Easter approaches. The way I figured it, if carrot cake and sweet vanilla cream cheese frosting are delicious together (and they are), and cheesecake is also made with cream cheese, sugar, and vanilla (which it is), then carrot cake and cheesecake would be delicious together. If A and B, then C sort of logic…or something like that anyway.

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I initially contemplated stacking layers of carrot cake with cheesecake, but the idea seemed too similar to a basic carrot cake with cream cheese frosting. That was the point where I decided I’d bake the two cakes together in one pan, intermingled to create one grand cheesecake-swirled carrot cake. It was in my research phase of concocting this delicious confection that I discovered The Cheesecake Factory already beat me to the punch. Having been to The Cheesecake Factory a grand total of one, maybe two times in my life, probably about ten years ago, this was news to me. Perhaps you’ve already had theirs??

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So, turns out my grand idea isn’t nearly as revolutionary as I’d initially thought, but it is spectacularly delicious, nonetheless. Rich, moist carrot cake gets twisted with a creamy classic cheesecake to create a treat which is sure to be the hit of the Easter dessert buffet. Ol’ Peter Rabbit might even forego his basket of candy in favor of a slice of this carroty beauty.

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Cheesecake-Swirled Carrot Cake

Ingredients

For the Carrot Cake

  • 1 3/4 cups flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • Pinch of nutmeg
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter, softened to room temperature (plus more for greasing pan)
  • 2/3 cup dark brown sugar
  • 1/3 cup white sugar
  • 1 1/2 teaspoon vanilla
  • 2 eggs
  • 1/3 cup water
  • 2 cups finely grated carrots (approximately 4 medium-sized carrots)
  • 3/4 cup golden raisins (optional, but recommended)

For the Cheesecake

  • 3 8-ounce bars of cream cheese, softened to room temperature
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla

Directions

Preheat oven to 350 degrees. Grease a 10″ springform pan with butter.

For the Carrot Cake: In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In a separate bowl, beat together the butter and sugars until light and fluffy. Add the vanilla and the eggs, one at a time, beating between each addition. Add the water, then beat for another minute. Add the carrots, then beat for another minute. On low speed, gradually beat in the dry mixture until well blended. Stir in the raisins.

For the Cheesecake: Using an electric mixer, beat together the cream cheese and sugar until well blended. Add the vanilla and the eggs one at a time, beating until well blended.

To Assemble the Cake: Spread about 1/2 of the carrot cake batter over the bottom of the prepared springform pan. Drop large spoonfuls of about 1/2 of the cheesecake mixture on top of the carrot cake. Drop large spoonfuls of the remaining carrot cake mixture on top of and around the cheesecake. Pour the remaining cheesecake mixture over the top. Use a spatula to smooth the cheesecake on the top. Bake for about 55-65 minutes, until set.

Cool at room temperature for about an hour, then refrigerate for a few hours until completely chilled.

** Carrot cake portion of the recipe is adapted from Martha Stewart’s Carrot Cake recipe, found HERE.

Irish Mocha Chip Ice Cream

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Well, hello there! Long time, no see.

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I hadn’t intended to abandon the blog for any length of time, but life sort of sucked me into its unpredictable time warp. Between the kids and appointments and work and all of the other business of being a family of five, the weeks just flew by. Oh, and I joined a local gym, which has a ‘Kids Korner’, that the kids actually love going to. Ninety bucks bought me up to two hours of time for myself, every day, forever. Best childcare deal out there, folks. I’ve rarely missed a day since I joined. The getting in shape aspect almost feels like the bonus of going, not the very purpose itself.

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But, it’s come to my attention that one of my favorite holidays is rapidly approaching. So, I’ve pulled myself out of life’s time warp in order to bring you an appropriately Irish themed recipe. This is one for the grown-ups, as it’s chock full of caffeine and festively spiked with a bit of Irish Cream. Interestingly, it was my five year who inspired the whole ice cream idea, while I was pondering aloud about some Baileys twist on panna cotta or chocolate mousse. “It should be an ice cream,” he insisted. And with the approaching spring season peppering our days with warmer weather, he was right-on with that suggestion. I may need to reward him with a decaf, alcohol-free version of this recipe soon.

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The look your child may make when you prepare an ice cream, just for grown-ups.

If you’re looking for some more traditional Irish ideas, like Corned Beef and Cabbage, Irish Soda Bread, Shepherd’s Pie or even a low-carb twist on Cottage Pie, check out last year’s St. Patty’s Day recipe round-up HERE.

Have fun and most importantly, be safe, in all of your St. Patty’s Day festivities!

Today’s Focus on Technique – The Difference Between Ice Cream and Frozen Custard

The main difference between ice cream and frozen custard (also known as French-style ice cream or French custard ice cream) is the addition of egg yolks. Technically, to be considered a frozen custard, it must contain at least 1.4% egg yolks by weight. The USDA has lengthy documents which define all of the characteristics of ice cream, frozen custard, gelato, sherbet and something called mellorine, but basically, the difference between ice cream and frozen custard comes down to the egg yolks. The egg yolks in a frozen custard add a rich, silky creaminess to the end result. When adding the egg yolks to the ice cream mixture, it is important to temper the eggs by very gradually adding the hot cream mixture to the yolks. This allows the temperature of the eggs to rise to meet the temperature of the hot cream mixture without scrambling the eggs. The egg mixture is then returned to the pan and gently heated until the eggs are cooked to a safe temperature. For more info on tempering eggs into hot liquids, click here. I haven’t calculated the percent weight of egg yolks in the following recipe, but I’d venture to say it falls technically in the family of frozen custards.

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Irish Mocha Chip Ice Cream

Adapted from Emeril’s Coffee Ice Cream 

Ingredients

  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 2/3 cup sugar
  • 1 1/2 tablespoons instant coffee granules
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 3-4 tablespoons Baileys Irish Cream*
  • 4 egg yolks
  • 2/3 cup mini chocolate chips

*TIP – When cooking with liquors or liqueurs that you don’t frequently use, see if your liquor store carries the mini bottles (like they have on airplanes), to avoid having leftovers go to waste. 

Directions

Combine the cream, milk, sugar, coffee, and cocoa powder in a medium saucepan. Bring to a gentle boil over medium heat, stirring until sugar, coffee and cocoa are dissolved. Remove from the heat.

In a medium bowl, lightly beat the egg yolks with a fork. In a slow steady stream, gradually whisk about 1 cup of the hot mixture into the egg yolks. Then, gradually add the egg mixture to the remaining mixture in the pan. Cook the mixture over medium-low/low heat, stirring frequently, for 5-8 minutes, until it just begins to bubble. (You can use an instant read thermometer to check that the mixture is at least 170ºF.) Remove from the heat. Cool slightly at room temperature, then transfer to a bowl and cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until completely chilled, about 2-3 hours. Stir in the Baileys Irish Cream and chocolate chips just before freezing in the ice cream maker.

Transfer the cooled mixture to your ice cream maker. Freeze according to your ice cream maker’s instructions. The ice cream will still be semi-soft (and lusciously creamy) coming out of the ice cream maker. It will harden a bit further after a few hours in the freezer.

*This recipe would make a perfectly delicious mocha chip ice cream without the Bailey’s. You could also use decaf instant coffee grounds if you’d prefer to skip the caffeine.

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Treat Your Valentine

Treat your valentine to a day’s worth of mouth-watering meals. Here are three ideas for each meal, from super simple to more elaborate. Click on the pictures or the links to see the recipes!

You can also check out the Recipes section at the top of the page for more ideas to delight your sweetie.

Breakfast

Super Simple: Strawberry and Nutella Stuffed French Toast

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A Bit More Complex: Cinnamon Raisin Donut Bread Pudding

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Manageably Elaborate: Eggs Benedict

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Lunch

Super Simple: Sausage, Bean, and Rapini Soup

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A Bit More Complex: Smoked Salmon and Cucumber Salad

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Manageably Elaborate: Quiche Lorraine

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Dinner

Super Simple: Penne a la Vodka

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A Bit More Complex: Pork Chops with Fontina and Marsala

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Manageably Elaborate: Slow-Braised Beef Short Ribs with Figs over Creamy Brie Potatoes

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Dessert

Super Simple: World’s Simplest Fudgey Brownies with Raspberry Coulis

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A Bit More Complex: Chocolate Raspberry Torte

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Manageably Elaborate: Fresh Berry Mousse with Vanilla Panna Cotta

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Cherry Cordial Brownie Bites

My Lucas is charismatic, enigmatic, and profusely loving. There’s just something insanely captivating about him. He’s a heart-melter for sure, with his big blue eyes, sweet dimples, and long, dark lashes. And he’s mine. More than anyone or anything in the whole world (except perhaps Ninjago legos), he loves me. Not sure how I got so lucky!

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Just look at that face!

The kid says, “I love you sooooo much,” so many times each day that I’d begun to suspect it was just a filler statement; simply something to say when there was nothing else to be said. He even says it in his sleep, when I sneak in at night to kiss his little head before I tuck myself into bed. “Mommy, I love you so much.”

But I’ve come to realize that his words are so much more than sounds to fill the silence. He recently turned to my husband and began to say, “Daddy, I love…” I’d expected the statement to end with his predictable “…you soooo much.” But it didn’t. It was quite beautifully, “Daddy, I love Mommy soooo much.” He’s my precious little lovebug.

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On a recent trip to the grocery store, as we walked hand in hand through the parking lot, he squeezed my hand and expressed his sweet statement of love. I returned the sentiment, then we continued into the store. An older woman, who’d been coming from her car, caught the exchange as we passed. I saw her pause and hold her heart for a moment. We ran into that woman as we made our way through the store and she stopped to comment on my sweet boys. I thanked her and she parted with a friendly, “God bless.” As we began to walk away, she shouted back, “What am I saying? Clearly, He already has.”

He certainly has. I have been so generously blessed in love; a family who cherishes and supports me, a husband I can laugh with, children whose love is more contagious than the flu, and the most beautiful friends, who persistently raise me up. This Valentine’s Day, I will celebrate every bit of that priceless, precious love.

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Sweet treats are the perfect way to celebrate the sweetest people in your life, like these absolutely decadent, truffle-like cherry cordial brownie bites. They start with my World’s Simplest Fudgey Brownies, which are then blended with a bit of cream cheese, until rich and smooth. The luscious brownie mixture is then rolled into small balls with a Grand Marnier (or orange juice, for the kiddies) soaked cherry in the center, before being dipped in smooth, melted chocolate. A drizzle of melted pink candy and sprinkles provide the perfect final touches.

Today’s Focus on Technique – Using a Double Boiler

The process of cooking with a double boiler (also called a bain marie) is an ideal technique to use when preparing delicate sauces, such as hollandaise, or when melting chocolates. In a double boiler set-up, the food is placed in a bowl which is suspended above simmering water. The water provides a gentle, consistent, indirect heat which prevents finicky foods from breaking (separating) or burning. It works in a similar manner as using water bath to prepare custards and other delicate egg-based dishes. No special equipment or dedicated ‘double boiler’ is required to utilize a double boiler technique. Simply fill a saucepan with an inch or two of water. Place a stainless steel or glass mixing bowl on top of the pot, so that the bottom of the bowl dips into the pot, but does not touch the water. Place the food you’re preparing in the bowl, bring the water to a simmer, and you’re set to go!

For more useful tips, techniques, and culinary photo guides click HERE.

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Cherry Cordial Brownie Bites

Ingredients

For the brownies:

  • 1 stick of butter
  • 1 cup chocolate chips
  • 1 cup sugar
  • 1 cup flour
  • 2 eggs
  • 1/4 teaspoon salt

For the brownie bites:

  • 1/4 cup Grand Marnier or orange juice (approximately)*
  • 3 dozen dried cherries
  • 4 ounces cream cheese, softened to room temperature
  • 2 cups chocolate chips (semi-sweet or milk chocolate)
  • Pink or red candy melts and sprinkles, for decorating (optional)

*Be aware that no alcohol will be cooked off in the preparation of these candies, so it would be wise to use the orange juice for children, pregnant women, or anyone who is avoiding alcohol intake.

Directions

To prepare the brownies:

Preheat oven to 350 degrees. Spray an 8×8 baking dish with cooking spray. In a saucepan over medium-low heat, melt the chocolate chips and butter until smooth, stirring constantly. Turn off the heat. Stir in the sugar and salt until dissolved. Stir in the flour. Add the eggs and stir until well blended. Pour the mixture into the prepared pan and bake for about 35 minutes.

To prepare the brownie bites:

Soak the dried cherries in approximately 1/4 cup of Grand Marnier or orange juice for at least an hour.

Once the brownies are cool, crumble into small pieces, then place in a food processor. Add the cream cheese and pulse until well-blended and smooth. (A food processor would work best for this task, but it can also be done by hand. If combining by hand, cut off the crispy brownie edges before blending, for a smoother result. If using the food processor, it’s not necessary to cut off the brownies edges.) Roll the mixture into small balls (less than 1″ diameter), inserting a soaked cherry in the center as you roll. Refrigerate until well chilled.

Melt the chocolate chips in a double boiler, stirring frequently, until smooth. Use a fork to lower each brownie ball into the melted chocolate. Shake off the excess chocolate, then place on a baking sheet, which has been lined with parchment paper or wax paper. Refrigerate until the chocolate has set. If desired, drizzle the brownie bites with melted pink or red candy melts and decorate with sprinkles.**

**Click HERE to see an easy pastry bag technique, which can be used for drizzling the brownie bites.

Makes 2.5 – 3 dozen candies

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Thanksgiving Inspiration

I learned something interesting about myself this week – I do not like corn bread stuffing. I love corn, corn muffins, corn bread, and corn fritters. I eat a ridiculous amount of corn when it’s in season. I even once made a sweet corn ice cream. But I do not like corn bread stuffing.

I guess it comes down to what you’re raised with – sort of how some families are the Crest kind of people and some families are the Colgate kind. Some families are loyal to Miracle Whip, while others will only use mayonnaise. Some families have corn bread stuffing at Thanksgiving and some families have white bread stuffing. Our family was always a Crest, mayonnaise, and white bread stuffing sort of family.

The four things I am most thankful for.

I didn’t realize how ingrained this inclination towards white bread stuffing was until I set about preparing a corn bread stuffing earlier this week. It should’ve been delicious, with crispy bits of bacon, tender dates, shallots, and celery. It was supposed to be a new recipe to feature in this post about Thanksgiving ideas. But I didn’t like it. I can’t even tell you if it was good or not, as far as corn bread stuffings go. I am just a white bread stuffing girl through and through and I couldn’t wrap my taste buds or my heart around that corn bread stuffing. I’m not sharing the recipe.

But I am going to share this round-up of wonderful, tried and true Thanksgiving ideas, in plenty of time to add them to your Thanksgiving menu…

Give thanks for good food, friends.

APPETIZERS

Cranberry Chipotle Meatballs

Corn and Bacon Fritters with Smoked Salmon

Bacon-Wrapped Dates stuffed with Bleu Cheese

THE MAIN EVENT

Herb-Roasted Turkey Breast with Pan Gravy (and tips for roasting a whole turkey)

Bacon and Cider Braised Turkey Drumsticks (and garlicky creamed spinach)

Spiced Sweet Potato Puree with Pecan Streusel

Sausage, Apple, and Leek Stuffing

Cranberry-Orange Sauce

Green Beans Almondine

Roasted Brussels Sprouts with Bacon and Walnuts

Hot Doughy Buns

DESSERTS

Chocolate Pecan Pie

Pumpkin Coconut Pie

A Few Variations on Apple Pie (in an all butter pie crust)

Caramel Apple Cake

Turkey-Shaped Sugar Cookies

Caramel Apple Tartlets

Spiced Mango Upside Down Cake

Cannoli Cheesecake

Spiced Mango Upside Down Cake

When I think of mangos, my first thoughts are of tropical flavors. I’m pretty sure the mango belongs somewhere in that song with the lime and the coconut. I think of seafood and summery flavors, like fish tacos and spicy mango salsa (with mango margaritas on the side). I think of mango creamsicle smoothies, chilled mango cucumber soups, or even barbecue bacon mango pizzas. It’s certainly never occurred to me to combine mango with the aromatic spices of the holiday season, like cinnamon, ginger, nutmeg, or cloves.

So, when the National Mango Board offered to send me a sampling of mangos along with some ideas for pairing mangos with festive holiday flavors, my interest was piqued. I accepted their offer, eager for the opportunity to experiment with one of my favorite fruits in a novel way.

The shipment of perfectly ripe mangos arrived last week. Along with the selection of vibrant mangos, the National Mango Board provided a sampling of seasonal spices and a few recipe cards for inspiration. One of those recipe cards grabbed my attention in a way I couldn’t resist; Mango Upside Down Cake.

This festive spiced mango upside down cake is a definite keeper. The cake is moist and flavorful with a satisfying texture, the result of folding beaten egg whites into the batter; an extra step worth taking. And I’m fairly certain I could be happy eating nothing but the tender mango and caramelized top of this cake for the rest of my life. Seriously, the gooey top layer of this cake is something that epic poems should be written about.

This cake would work well any time of year, though I think it would be make a perfect addition to any Thanksgiving or Christmas dessert spread. The glazed top and artful mango star make it truly show-stopping and worthy of the festive season!

Today’s Focus on Technique – Folding in Egg Whites

Beaten egg whites can be folded into a variety of dishes, such as cake, mousse, souffle, and waffles for a lighter, fluffier result. The goal of folding in the egg whites, as compared to just stirring them in, is to maintain as much of the air, which has been beaten into the egg whites, as possible.

To begin, start by carefully separating the yolks from the whites, taking care not to allow any yolk to mix with the whites. (This can prevent the egg whites from getting properly light and fluffy.) Beat the egg whites using an electric mixer at medium/medium-high speed until soft peaks form. To incorporate the egg whites into your batter, start by adding about 1/3 of the beaten egg whites. Holding your spatula in an almost horizontal position, gently turn the mixture over the egg whites until the egg whites are incorporated. (This first 1/3 helps to lighten the batter, making it easier to incorporate the remaining 2/3). Add another 1/3 of the mixture, gently lifting and turning the batter over the egg whites. Add the remaining 1/3 of the egg whites, using the same gentle lifting and turning maneuver, just until the egg whites are blended and no longer. Over-mixing the egg whites into the batter will diminish the lightening effect of the beaten egg whites.

Spiced Mango Upside Down Cake

Ingredients

  • 1 1/2 sticks (12 tablespoons) unsalted butter, softened (divided)
  • 1/2 cup light brown sugar
  • 1 large mango, peeled, pitted and sliced ¼-inch thick
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1 cup granulated sugar
  • 1/2 teaspoon orange zest
  • 3 eggs, separated
  • 1 teaspoon vanilla extract
  • 1/3 cup mango nectar or mango puree
  • 1/3 cup milk

Directions

Preheat oven to 350 degrees. Butter a 9-inch round cake pan, set aside.

In small saucepan, melt ½ stick of butter and stir in brown sugar, simmer for about 2 minutes. Pour mixture into prepared cake pan and top with sliced mango, creating a circular fan pattern.

In medium bowl, stir  together flour, baking powder, salt, cloves, and cinnamon. Set aside.

In another bowl, using an electric mixer, beat remaining 1 stick softened butter, granulated sugar and orange zest on high until pale yellow and fluffy, about 5 minutes. Add whole egg yolks, one at a time until well blended. Add vanilla. Decrease speed to low and add half of flour mixture. Mix in mango nectar (or mango puree) and milk and then remaining flour mixture.

In another bowl, beat egg whites until soft peaks form. Fold one third of the egg whites into the batter. Repeat with another third of the egg whites. Finally, fold the remaining third of egg whites into the batter, taking care not to over-mix.

Carefully pour cake batter over mangos, spreading evenly. Bake for about an hour, or until toothpick inserted into center of cake comes out clean. Cool in pan for 15 minutes then invert cake onto plate. Cool completely.

Garnish with whipped cream or vanilla ice cream and candied orange peel, if desired.

*Recipe slightly modified from the one provided by the National Mango Board

The National Mango Board provided me with a box of mangos and sampling of spices, which I used to prepare this recipe.

Pumpkin Bread Pudding with Cream Cheese Icing

Bread pudding is sort of a strange love of mine. It’s not something I grew up eating. In fact, I don’t think I’d even heard of it until sometime in adulthood when I ran across it on the dessert table at one of my favorite restaurant’s brunch buffets. I was more than apprehensive at first. Soggy bread?? Yuck. And it certainly didn’t look like any ‘pudding’ I’ve ever seen before. No, thank you.

Then, one day (after a few breakfast mimosas) I felt brave. I took a small scoop of that bread pudding. And forevermore wondered why I hadn’t tasted it earlier.

I’ve made a few variations of bread pudding over the past few years, each time trying to determine what it is that makes me love it so darn much. And I finally figured it out… It tastes like french toast; a big scoop of warm, comforting french toast. But the thing which makes it even better than french toast, especially for serving a crowd, is that the whole mix gets thrown in a dish and baked with little mess or fuss.

Bread pudding also lends itself quite well towards getting creative – and I love a dish that likes to be played with. Make it with French bread or muffins or challah. I’ve even made it out of donuts! Add vanilla or dried fruits or chocolate chips.

Or seize the pumpkin spice mania and make this pumpkin bread pudding with cream cheese icing. This comforting bread pudding tastes like a cross between a spiced pumpkin pie and a slice of french toast. It’s best served warm, but after more than a few stolen spoonfuls from the leftovers in the fridge, I can tell you with confidence that it tastes pretty fantastic cold too!

For more variations on bread pudding, check out my Cinnamon Raisin Donut Bread Pudding, Fluffernutter Bread Pudding, and Spiced Fruit Bread Pudding

Today’s Focus on Technique – Easy Disposable Pastry Bag

It’s easy to make a pastry bag in a pinch by simply using a plastic baggy. This technique works best for fairly soft dressings, fillings, or icings. (Plastic baggies may not hold up well with very firm fillings.) Simply fill the plastic baggy with your dressing, filling, or icing. Squeeze it into one corner of the baggy. Twist the top of the baggy to hold the filling in place. Then, clip the corner with scissors, large or small, depending on your purpose. Now you’re all set to easily squeeze fillings into cupcakes or attractively drizzle dressings, sauces, or icings. The best part about plastic baggy pastry bags is that they’re disposable…no messy clean-up!!

Pumpkin Bread Pudding with Cream Cheese Icing

Ingredients

  • Approximately 10 cups day-old French bread, cut into chunks
  • 2 cups milk
  • 1 15-ounce can pumpkin puree
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 4 eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • Pinch of ground cloves

For the icing

  • 4 ounces cream cheese, softened
  • 3 tablespoons powdered sugar

Directions

Preheat oven to 350 degrees.

Arrange the chunks of bread in a large baking dish. In a large bowl, whisk together the milk, pumpkin puree, sugars, eggs, cinnamon, vanilla, ginger, salt, nutmeg, and cloves until well-blended. Pour the mixture over the bread chunks. Press down on the mixture so the most of the bread is submerged. (I like to leave a thin layer of unsoaked bread at the top for a nice crust layer.) Allow the mixture to soak for at least 15 minutes. (You can leave it to soak overnight, in the fridge, if desired.)

Bake for 45-50 minutes.

For the icing, combine the cream cheese and powdered sugar until well blended. Spoon the mixture into a plastic baggy. Squeeze the baggy in your hands for a few seconds to soften the icing. Squeeze the mixture into one corner of the baggy, then twist the top of the baggy to hold the icing in place. Using scissors, clip a small bit of the corner, then drizzle the icing over the warm bread pudding. Serve warm.

Cannoli Cheesecake

I was undecided – and frankly, feeling a bit resentful over the implication that we undecided folks were either not paying attention or have the intellect of potatoes. I’d paid attention, done my research, weighed the pros and cons, and reflected on my personal tastes. And yet, I was still undecided; twisted by my contrary desires, unable to decipher the antsy feeling in my gut.

I take important decisions such as these quite seriously, you know.

But how in the world is a person supposed to choose between cheesecake and cannoli?? (Oh, did you think I was talking about the presidential election?) I mean, the cheesecake is rich and refined – maybe a little too rich for my tastes – but an intriguing option nonetheless. The familiar cannoli is a bit rougher around the edges and sometimes messy to consume, yet it calls to me. I wanted both; I wanted neither. My stomach churned with restless indecision. What if I wanted something different? Another choice on the menu? A third-party option of sorts?

So I decided not to choose between the cannoli or the cheesecake. I wanted something else. So I voted for the cannoli cheesecake instead.

This cannoli cheesecake isn’t going to be making any speeches come inauguration day, but it’s a definite winner in my book. Creamy, sweetened ricotta is blended with cream cheese and hints of chocolate, candied orange, and cinnamon, then baked in the form of a decadent cheesecake with a graham cracker crust. The end result is lighter than a traditional New York style cheesecake, with the subtle texture of ricotta cannoli filling. It’s presidentially delicious.

Author’s Note – By no means is this post intending to compare our presidential candidates to delicious Italian desserts. That would just be silly. I did, in fact, vote for an actual candidate in today’s election; not a cannoli cheesecake. Though if this cannoli cheesecake were on the ballot, it probably would have had my support.

Today’s Focus on Technique – Cooking with a Bain Marie

Cooking in a bain-marie refers to using a water bath. The purpose of using a water bath is to moderate the oven heat so that delicate ingredients cook more slowly and evenly. The water provides a moist, indirect heat that allows for a more gentle cooking process, which is ideal for many egg-based desserts, such as cheesecake, custard, and creme brulee.

No special equipment is required for a bain-marie set-up. You can make use of a regular roasting pan, baking dish or baking pan. Place the pan or ramekin you’re cooking in within the larger baking dish or baking pan. Place the entire set up in the oven, then fill the outer pan with a layer of warm water. (Placing the set-up in the oven before filling it with water is usually the easiest approach.)

*Always wrap the bottom of springform pans to prevent water from seeping into the bottom.

Cannoli Cheesecake

Ingredients

  • 1 1/2 cup graham crackers, finely crushed
  • 3 tablespoons sugar
  • 8 tablespoons unsalted butter, melted
  • 1 pound cream cheese (2 8-ounce bars), softened to room temperature
  • 1 15-ounce container ricotta cheese
  • 1 1/4 cups sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 cup candied orange peel, finely diced
  • 4 eggs
  • 1/2 cup mini chocolate chips

Directions

Preheat oven to 350 degrees.

For the crust: Combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 10 inch springform pan*. Place the pan in the oven for 5 minutes to set the crust. Remove the pan from the oven and cool while you prepare the filling. (Leave the oven on.)

For the filling: Beat together the cream cheese and sugar until smooth. Add the ricotta cheese, vanilla extract, cinnamon, and orange peel. Beat for another minute until well blended. Add the eggs one at a time and beat just until blended. Stir in the chocolate chips.

Securely wrap the bottom of the cooled springform pan with foil (to prevent water from seeping into the pan).

Pour the filling into the springform pan. Place the pan within a large baking sheet or baking pan. Place the water bath set-up on the middle oven rack, then pour a small layer of warm water into the baking sheet/baking pan, so that it comes about 1/2″ up the side of the springform pan.

Bake for 60-65 minutes. The filling will still be slightly jiggly in the center when done. Cool the cake for 30 minutes at room temperature, then refrigerate until completely chilled.

*You can use a smaller springform pan, but the cooking time will vary.

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