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Cranberries Move From Sauce to Sorbet

YumSugar — Mon, 16 Nov 2009 16:28:15 -0800

Although Thanksgiving is all about tradition, I love to take a quintessential holiday ingredient and add a new twist to it. Cranberry sauce is essential to turkey day, but it's time to move this berry over to dessert - with a white wine and ginger infused cranberry sorbet. Normally sorbet is served between courses to cleanse the palate. However, I like to offer it after the feast for guests who prefer something lighter and more refreshing than pumpkin pie. If you're interested in moving your cranberries from the dinner table to the dessert table, keep reading.

Celebrate the Season With Pumpkin Brownies

YumSugar — Mon, 02 Nov 2009 16:15:34 -0800

Now that everyone knows that solid packed pumpkin is nothing but 100 percent pure pumpkin, here is a delicious and unexpected Thanksgiving dessert that combines pumpkin with brownies. The spiciness of cinnamon, nutmeg, and cayenne in the pumpkin layer complements the sweetness of the rich brownie layer. I halved the original recipe and rather than bake them in a square pan, I opted to use a mini muffin pan. With a smaller pan, they didn't swirl as well, but it did create a distinct two-layer presentation with just enough richness in the bite-size dessert. If you are over the traditional pumpkin pie, give these delectable pumpkin brownies a try and keep reading for the recipe.

Pumpkin Bread Is Sugar, Spice, and Everything Nice

YumSugar — Tue, 27 Oct 2009 15:00:46 -0700

I've had Autumn on the brain for weeks now, but it wasn't until I received an inquiry about a faithful pumpkin bread recipe that the aromatic, spiced bread crossed my mind. Yet as soon as it did, I found myself craving a loaf of it. There was only one thing to do.

This tried-and-true recipe couldn't be any simpler. It doesn't require an electric beater, and you don't need to spend hours roasting your own pumpkin. The übermoist, not-to-sweet, spiced bread is the perfect breakfast, snack, or edible gift for Halloween, Thanksgiving, or anywhere in between. Want the recipe? Keep reading.

Earn Brownie Points With Peanut Butter

YumSugar — Mon, 21 Sep 2009 16:15:03 -0700

After drooling over Party's amazing brownies, I knew I was going to have pull out the butter and flour and get to baking my own batch. Rather than making an uber chocolate one like she did, I opted for a peanut butter and chocolate variation. Initially, I wanted a recipe for chocolate brownies with a peanut butter swirl, but I came across the reverse - peanut butter brownies with chocolate chunks - and had to give it a try!

These peanut butter brownies are dense, moist, and full of flavor. I added three quarters of a cup of chocolate chips and next time will make it an even cup, so every bite has both peanut butter and chocolate. These brownies are easy to make and would be out of this world served fresh from the oven with a scoop of vanilla ice cream. If you want to earn brownie points with your friends and family who are obsessed with the combination of peanut butter and chocolate, keep reading.

Avocado Makes Its Way to Dessert

YumSugar — Mon, 10 Aug 2009 16:15:35 -0700

Everyone knows I am crazy for popsicles - there's no better way to beat the heat on a Summer day. Although avocado is generally used in savory dishes like guacamole, it is a fruit and therefore is perfect for dessert!

These avocado coconut creamsicles are surprisingly delicious and decadent. The avocado, coconut milk, and cream freeze to an exceptionally smooth texture. Because the nutty flavor is incredibly rich and exceptionally filling, a little goes a long way, and next time, I will use a smaller popsicle mold. If you are tempted to experiment with avocados in this frozen treat, keep reading for the recipe.

Wine Has Finally Met Its Chocolate Match With Brix

YumSugar — Thu, 04 Jun 2009 14:00:52 -0700

A few months back, while attending the San Francisco Chocolate Salon, I discovered Brix, a new line of chocolates designed specifically to be paired with wine. I was impressed by how the chocolate stood up to even the boldest of reds, so when PartySugar and I learned Dr. Nick Proia, the founder of Brix, was in town to host a chocolate and wine pairing, we couldn't wait to scope it out. The wine and chocolate extravaganza was held at the Winery Collective, a new multi-winery tasting room in San Francisco that's focused on California's boutique vineyards. There, Proia, a practicing pulmonologist from Ohio, shared the story behind Brix. After deciding cheese and wine pairings were less than heart-healthy, the lifelong wine lover turned to pairing chocolate with wine, only to find few chocolates made a good match. From there, his determination to discover a perfect pairing got him into the chocolate business. Learn what we thought of the tasting when you read more.

Brix blends single-origin chocolate from Ghana with fine Belgian chocolate to create eight-ounce milk, dark, and extra-dark chocolate "bricks" ($12.95) to be chiseled off and consumed with various wines. The high cocoa content of the milk chocolate means it tastes luscious and addictive, with a creaminess to contrast the tannins in Pinot Noir. The sumptuous medium dark chocolate was our favorite, enhancing the raspberry jam notes of a fruit-ripe Lake County Zinfandel. And the intense, concentrated chocolate flavor of the extra dark brick is a great foil for an ultra-sweet Calaveras County vintage port.

Are you a fan of pairing wine with chocolate? Have you ever sampled Brix chocolate?

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Blueberries Take Over My Shortcake

YumSugar — Mon, 01 Jun 2009 16:15:54 -0700

Since blueberry season has begun, I couldn't help but go overboard and buy several baskets from my local farmers market. While I enjoyed one basket raw, I used the rest to make these mini blueberry shortcakes with lemon and thyme biscuits.

The moist biscuits are simple to make. The final dish is not too sweet, so the pure flavor of blueberries shines through in each bite. Although the original recipe calls for a larger biscuit, I decided to use a shot glass (instead of a cookie cutter) to make them mini. The shortcakes are delicious with a dollop of heavy cream or scoop of ice cream. To try these bite-sized blueberry shortcakes, read more.

Mini Blueberry Shortcake Biscuits
Adapted from Bon Appétit

Ingredients

Filling
4 cups fresh blueberries (rinsed, drained well)
2/3 cup powdered sugar
2 tablespoons water
Biscuit
3/4 cup chilled buttermilk
1 tablespoon finely grated lemon peel
1 teaspoon chopped fresh thyme
2 1/4 cup all purpose flour
1/2 cup packed golden brown sugar
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/3 inch cubes
1 tablespoon raw sugar
Vanilla ice cream or fresh whipping cream

Directions

Make the filling: Combine blueberries, powdered sugar and water in a large saucepan.
Stir over medium heat until berries are slightly softened and syrup coats the spoon about 10 minutes. Transfer to medium glass bowl and let cool to room temperature. Can be made 3 days ahead and stored in the refrigerator. Bring to room temperature before serving.
Make the biscuits: Position rack in the center of the oven and preheat to 425°F. Line large rimmed baking sheet with silicone baking mat or parchment paper.
Mix buttermilk, lemon peel, and thyme in a small bowl.
Whisk next 5 ingredients in large bowl to blend, breaking up any large clumps of brown sugar with fingertips until mixture resembles coarse meal.
Add buttermilk mixture and stir with fork just until blended (the dough will be sticky).
Transfer dough to lightly floured work surface. Knead gently just until the dough comes together, 4 to 5 turns. Pat dough out to 3/4 inch thick round. Using a shot glass or 1 1/2 inch diameter cookie cutter dipped in flour, cut out dough rounds.
Transfer dough rounds to prepared baking sheet. Sprinkle rounds with raw sugar. Bake biscuits until golden and tester inserted into center comes out clean about 8-10 minutes. Transfer to rack to cool.
Using a serrated knife, carefully cut biscuits horizontally in half. Place bottom half of each biscuit on large serving tray. Spoon blueberries and syrup equally over each biscuit. Cover with top of biscuit.
Serve with whipped cream or ice cream.

Makes 30 mini blueberry biscuit shortcakes.

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Coconut Flan Two Ways - Beginner and Expert

YumSugar — Wed, 27 May 2009 05:50:28 -0700

This Summer, I won't be doing the tango off the coast of a tropical island, or setting sail in the Caribbean Sea. Instead, I'm enjoying the relaxing and budget-friendly staycation. But while kicking back at home, I'll be sure to incorporate tropical, Latin-tinged flavors, for a taste of the getaway I'll have someday. Case in point: a smooth, light coconut flan. In a pinch, I'll use condensed milk, or for a special weekend treat, I'll reduce the milk myself and add the solid white cream that tops coconut milk for an extra-sumptuous texture. Make either version of this exotic yet comforting dessert when you read more.

Beginner Coconut Flan
From Bon Appétit

Ingredients

1 14-ounce can sweetened condensed milk
1 1/3 cups whole milk
2 large eggs
2 large egg yolks
1/2 teaspoon vanilla extract
3/4 cup sweetened flaked coconut

Directions

Preheat oven to 350°F. Arrange six 3/4-cup custard cups in 13 x 9 x 2-inch baking pan.
Whisk first 5 ingredients in medium bowl to blend. Mix in coconut. Divide mixture among cups.
Pour enough hot water into pan to come halfway up sides of cups.
Bake flans until just set in center, about 30 minutes. Remove flans from pan and refrigerate until cold, about 2 hours. (Can be prepared up to 1 day ahead.)

Serves 6.

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Expert Coconut Flan
From Martha Stewart Living

Ingredients

2 cups sugar
1/4 cup water
3/4 cup unsweetened coconut cream (from one 13-ounce can coconut milk)
2 1/4 cups whole milk
1/4 teaspoon coarse salt
5 large eggs
1 teaspoon pure vanilla extract
2 tablespoons coconut flakes, toasted (optional)

Directions

Preheat oven to 325°F. Set out eight 6-ounce ramekins, and prepare an ice-water bath.
Bring 1 cup sugar and the water to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved. Continue to cook, without stirring, brushing down sides with a wet pastry brush to prevent crystals from forming, until syrup is medium amber, about 8 minutes.
Immediately submerge bottom of pan in ice-water bath to stop cooking.
Working quickly, pour a thin layer into each ramekin, swirling to coat bottom. (You won't use all the caramel; discard the remaining.) Place ramekins in a roasting pan.
Bring a pot of water to a boil. Remove from heat, and cover.
Bring coconut cream and milk to a boil in a saucepan, whisking to combine; remove from heat.
Whisk together remaining cup sugar, the salt, and eggs in a bowl. Whisking, gradually add coconut mixture. Whisk in vanilla.
Pour through a fine sieve into a large liquid measuring cup, and divide among prepared ramekins.
Add enough reserved hot water to roasting pan to come halfway up sides of ramekins. Carefully transfer to oven, and bake until just set, 55 to 60 minutes. Transfer ramekins to a wire rack to cool.
Cover with plastic wrap; refrigerate at least 6 hours (or overnight).
Let stand at room temperature about 10 minutes before unmolding. Run a thin knife around edge of each flan, and invert onto a plate. Garnish with coconut flakes if desired.

Serves 8.

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Coconut Cake Is a Spectacular Finish to Any Meal

partysugar — Sat, 16 May 2009 08:00:57 -0700

I love coconut cake. With its moist pudding-like cake layers, thick fruity filling, smooth cream cheese frosting, and crunchy toasted coconut flakes, it's a wildly scrumptious dessert. A cake like this doesn't magically appear; it takes time to make, but the final result, a sublimely fluffy, crowd-pleasing confection, is worth the effort. While there are many variations, this one with a guava curd filling is my current favorite - I've made it twice within the past month! First for a birthday party and then for a barbecue, but on both occasions, the cake was quickly devoured. To impress your friends with this marvelous coconut cake, check out the recipe and read more.

Coconut Cake
Modified from Food and Wine and Martha Stewart

Ingredients

For the cake
4 1/4 cups all-purpose flour
2 1/4 cups sugar
1 tablespoon plus 1 1/2 teaspoons baking powder
2 teaspoons kosher salt
2 sticks unsalted butter, softened
1 1/4 cups unsweetened coconut milk
3/4 cup water
2 teaspoons pure vanilla extract
6 egg whites
For the filling
3/4 cup sugar
1/4 cup cornstarch
1 cup passion fruit or guava nectar or puree*
4 egg yolks
vanilla bean-split, seeds scraped
1 stick unsalted butter, cut into tablespoons
For the topping
2 cups large, unsweetened dried coconut flakes
8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

Directions

Make the cake: Preheat the oven to 350°. Line the bottom of three 8-inch round cake pans with parchment paper and spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle, mix the flour, sugar, baking powder and salt at low speed.
Mix in the butter, coconut milk, water and vanilla until combined. Scrape down the bowl and beat at high speed until very smooth, 2 minutes.
In a medium bowl, using an electric mixer, beat the egg whites until soft peaks form, 2 minutes. Fold half of the egg whites into the batter until incorporated, then fold in the remaining whites until no streaks remain.
Divide the batter among the cake pans. Bake for about 45 minutes, until a toothpick inserted in the centers comes out clean. Cool the cakes in the pans on a rack for 15 minutes, then invert them and let cool completely, about 2 hours.
Meanwhile, make the filling: In a saucepan, whisk the sugar and cornstarch. Whisk in the passion fruit nectar, egg yolks and vanilla seeds and cook over moderate heat, stirring constantly, until thick, 6 minutes. Remove from the heat; whisk in the butter, 1 tablespoon at a time, until incorporated. Scrape the filling into a glass bowl, press a sheet of plastic wrap on the surface and refrigerate until chilled, about 2 hours.
Set one layer on a cake plate. Spread with 1/2 of the filling. Top with another cake layer and the remaining filling. Cover with the third and final layer of cake. Refrigerate until firm, 1 hour.
Meanwhile, make the topping: Spread the coconut on a large rimmed baking sheet. Bake for 5 minutes, stirring once, until lightly toasted. Let cool.
Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.
Frost the top and side of the cake and coat with the coconut. Refrigerate for 1 hour before serving.

Serves 8-12.

*The original recipe in Food & Wine calls for passion fruit nectar, but I could not find it anywhere so I substituted guava nectar.

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Go Bananas For Frozen Chocolate-Covered Banana Bites

YumSugar — Mon, 13 Apr 2009 20:09:22 -0700

Every so often I come across a simple recipe and wonder - why on earth didn't I think of that?! While browsing a recent issue of Bon Appétit, this was the case with frozen chocolate-dipped bananas. Frozen chocolate banana Popsicle are a fave, but, with their variety of toppings, these bites are even better!

The banana bites are quick to make and once the dipping and coating starts, things get messy. Kids would have a great time preparing them.

Toasted hazelnuts, shredded coconut, crushed creme-filled cookies. and chocolate covered pretzels were my toppings of choice. Be sure to remove the bites from the freezer at least 10 minutes before serving, so the frozen banana can slightly soften. If you have extra candy from Easter lying around, melt it down or crush it up to get started on your own scrumptious banana bites! For the recipe, read more.

Frozen Chocolate Dipped Banana Bites
From Bon Appétit

Ingredients

2 cups bittersweet chocolate chips
2 tablespoons canola oil
Assorted toppings (such as crushed chocolate sandwich cookies, toffee bits, Butterfinger candy bars, chopped salted peanuts toasted shredded coconut, crushed chocolate dipped pretzels, crushed pretzels, chopped hazelnuts)
3 ripe bananas, cut into 1/2 inch thick slices

Directions

Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 15 minutes to cool.
Place each topping in separate shallow dish. Line baking sheet with foil. Arrange banana slices on foil. Using fingers or utensil, dip 1 banana slice in chocolate, coating completely. Shake off excess chocolate.
Drop dipped banana in 1 topping. Using clean hand or utensil, sprinkle more topping over banana to coat; transfer to foil-lined sheet.
Repeat with remaining bananas, chocolate, and toppings. Freeze until firm, about 3 hours, then serve.

Makes 36 banana bites.

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