Archive for the 'Dessert' Category



Pumpkin Crème Brûlée

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Profiteroles with Coffee Ice Cream

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I made these in lieu of a birthday cake for my father-in-law’s birthday dinner.  I made the shells a day in advance and warmed them back up in the oven just before serving, making them quick and easy when we were ready to eat them.

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Buttermilk Pudding Cakes with Sugared Raspberries

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The cakes are quick and easy to make – especially if you have a standing mixer – and would be great with whatever fruit is fresh, ripe, and in-season.

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Brownies

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Flourless Chocolate Cake

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I had a birthday earlier this week and and received a Kitchen Aid standing mixer as a gift from my wonderful wife.  I wanted to use it immediately, so I found a dessert recipe that would provide an opportunity to do so.
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Chocoflan

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This dessert is also known as pastel imposible – impossible cake.  As you can see below, the cake batter and the flan switch places in the oven.  My oldest daughter requested this as the birthday cake for her 9th birthday party, capping an all-Rick-Bayless menu of tequila-infused queso fundido, guacamole, fajitas made with grilled chicken and chipotle flank steak, fried black beans, chorizo, and Mexican red rice – all made using Rick Bayless recipes.

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Make-Ahead Chocolate Soufflés

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This is the third and final post from my father-in-law’s birthday dinner.  This recipe is from the America’s Test Kitchen Cookbook which my good friend Jenna Abel turned me onto.  If you’re not familiar with the show, the basic concept is solving common cooking problems through experimentation, resulting in no-fail recipes (and frequently unexpected twists, like freezing soufflés before cooking them).  This recipe didn’t didn’t disappoint; the soufflés rose perfectly and were delicious.

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Peach Cobbler


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Desserts aren’t really my strong suit, but with my friend Virginia over 2,000 miles away and unlikely to show-up at my house with a homemade dessert each week, I figured I’d try one from the Ad Hoc at Home cookbook.  The recipe calls for blueberries, but works equally well with basically any fruit.  With an abundance of ripe stone fruit at my new local grocery, peach cobbler seemed like the way to go.  It turned out pretty lemony (which was okay but which I might change next time) but delicious.

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Meyer Lemon Yogurt Cake with Blueberry Sauce

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This recipe is from the always-excellent Smitten Kitchen blog.  I changed it from lime to Meyer Lemon because 1) Meyer lemons are delicious, and 2) my friends Tim and Virginia have a Meyer lemon tree in their backyard that produces more fruit than one family could possibly use.

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Cajeta Apple Tarts with Berry Salsa

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We ran out of ingredients for making ice cream sundaes last night, but wanted to figure out some kind of dessert for the kids (and ourselves).  I decided to try a Rick Bayless recipe that calls for Cajeta, the ubiquitous goat milk caramel that’s so popular here in Mexico.

These tarts are supposed to be free-form and rustic, so perfect assembly isn’t called for here.  This is good news for me since I don’t normally cook desserts and therefore don’t have the dessert-prep-mojo that my friend Virginia does.

The berry “salsa” really makes this recipe.  Especially with access to ripe berries – I’d eat this on just about anything.
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