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Orange-Vanilla Frozen Custard Ingredients 1 tablespoon cornstarch 1 1/2 cups whole milk 3 large eggs 1 cup sugar 1/4 teaspoon kosher salt 1 1/2 cups heavy cream 2 teaspoons vanilla extract 2/3 cup frozen orange juice concentrate, thawed 4 teaspoons grated orange zest Directions Whisk the cornstarch and 1/2 cup milk in a small bowl until smooth. Whisk the eggs, sugar and salt in a medium saucepan; whisk in the cornstarch mixture and the remaining 1 cup milk until smooth. Cook the mixture over low heat, stirring, until thick enough to coat a spoon, 7 to 8 minutes (do not boil). Pour through a fine-mesh sieve into a bowl, then set the bowl in a larger bowl of ice water. Add the cream and stir until cool. Remove from the ice bath; stir in the vanilla, orange juice concentrate and orange zest. Cover and chill until cold. Freeze the custard in an ice cream maker according to the manufacturer's directions. Scrape into a pastry bag fitted with a large star tip and pipe into cups. www.foodnetwork.com

Contributed by Shelby Peppers

Cheeseburger Cake Ingredients Cooking spray 2 18.25-ounce boxes chocolate cake mix 8 large eggs 2 cups buttermilk 1 cup vegetable oil 1/4 cup green decorating sugar or granulated sugar 8 spearmint leaf gummy candies 3 ounces orange rolled fondant (available at craft stores) Cornstarch, for dusting 1 16-ounce tub vanilla frosting 1 16-ounce tub chocolate frosting 3/4 teaspoon yellow food coloring 5 drops red food coloring 2 tablespoons crispy rice cereal Directions Preheat the oven to 350 degrees F. Spray a 2 1/2-quart ovenproof bowl and two 8-inch-round cake pans with cooking spray. Beat the cake mix, eggs, buttermilk and vegetable oil in a large bowl with a mixer. Divide the batter among the bowl and pans; bake until a toothpick comes out clean, about 25 minutes for the pans and about 45 minutes for the bowl. Cool in the pans 15 minutes, then unmold onto racks. Make the lettuce: Sprinkle some green or white sugar on a cutting board. Roll out the spearmint candies to 1/8 inch thick with a rolling pin, sprinkling with more sugar to keep the candies from sticking. Cut each flattened gummy piece into 3 strips. Fold each strip accordion-style to make ruffles; pinch the ends together. Make the cheese: Roll out the orange fondant on a cornstarch-dusted surface to about 1/8 inch thick. Trim the fondant into a 7-inch square; cover with plastic wrap and set aside. Trim the top of 1 round cake and the flat side of the bowl cake to make them level; crumble the trimmings. Mix the vanilla frosting, 4 tablespoons chocolate frosting and the yellow and red food coloring in a bowl to make a light brown frosting. Make the bottom bun: Put the trimmed round cake on a serving plate or cake board. Frost with some of the light brown frosting. Arrange the gummy-candy ruffles around the edge of the cake. Make the patty: Spread the remaining chocolate frosting over the top and sides of the untrimmed round cake. Press the crumbled cake trimmings into the frosting. Assemble the burger: Put the chocolate patty on the bottom bun, then drape the orange fondant on top. Frost the bowl-shaped cake with the remaining light brown frosting; place on the patty. Press the rice cereal into the frosting. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients Banana Mascarpone Ice Cream: 4 frozen bananas, peeled and cut in 2-inch pieces 1/2 cup mascarpone cheese 1/2 cup confectioners' sugar 1 vanilla bean, halved, seeds removed Juice of 1/2 Meyer lemon Double Chocolate Cookie Sandwiches, recipe follows Special equipment: 6 (3-inch) ring molds Directions Freeze the banana pieces overnight in resealable plastic bags. Put the bananas, mascarpone, sugar, vanilla seeds, and lemon juice in a food processor. Pulse for a few seconds, and then whip until smooth, about 20 to 30 seconds. Lay 3-inch ring molds on parchment-lined baking sheets, and fill evenly with the mixture. Freeze until firm, 1 hour or longer, if needed. Pop out of the molds, and place sandwiched between Double Chocolate Cookies. Double Chocolate Cookie Sandwiches: 2 cups all-purpose flour 1/2 cup good quality cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup or 2 sticks unsalted butter, softened 1 cup light brown sugar 1/2 cup white sugar 3 large eggs 2 teaspoons pure vanilla extract 1 cup semi sweet chocolate chips 1 cup pecan nuts, coarsely chopped Position an oven rack in the center of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper. Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. In the bowl of an electric mixer or food processor, cream the butter and sugars until light and fluffy. Add the eggs and vanilla, and beat until combined. Add this mixture to the bowl of dry ingredients, and stir to combine. Fold in the chips and nuts, until just combined. Drop by ice cream scoopfuls onto a parchment-lined baking sheet. Bake for 12 to 14 minutes, or until just cooked, but still soft. Set cookies onto a wire rack to cool. Using the same mold rings as the ice cream, cut the cookies into 'sandwiches'. Assemble with the ice cream and serve. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients 3 cups halved strawberries or chopped pineapple 2 tablespoons sugar 2 tablespoons honey 1 tablespoon fresh lemon juice Directions Blend the fruit, sugar, honey and lemon juice with 2 cups ice in a food processor or blender until chunky. Add another 1 cup ice and blend until completely smooth. Pour the mixture into a shallow baking dish and freeze 30 minutes. Scrape the ice with a fork until slushy, then freeze until firm, about 2 more hours. Scoop into paper cups. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients For the crust: 1 stick unsalted butter, cut into pieces 2 ounces semisweet chocolate, chopped 1 9-ounce package chocolate wafer cookies 2 tablespoons sugar For the filling: 1/2 cup fresh Key lime juice (from about 10 Key limes) or bottled Key lime juice 2 teaspoons unflavored gelatin powder (from one 1/4-ounce packet) 1/4 cup sugar 2 8-ounce packages cream cheese, at room temperature 1 14-ounce can sweetened condensed milk 1/2 teaspoon vanilla extract 2 ounces semisweet chocolate, chopped Directions Make the crust: Line a 9-by-13-inch baking dish with foil, leaving an overhang. Put the butter and chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted and smooth. Pulse the cookies with the sugar in a food processor until finely ground. With the motor running, pour in the warm melted chocolate mixture and process until combined. Press the crumb mixture into the bottom of the prepared pan and refrigerate while you make the filling. Make the filling: Warm the lime juice in a small saucepan over low heat; whisk in the gelatin and sugar until completely dissolved, then remove from the heat and let cool slightly. Beat the cream cheese in a large bowl with a mixer on high speed until smooth and fluffy, about 4 minutes. Add the sweetened condensed milk and beat until smooth. Beat in the gelatin mixture and vanilla. Spread in the prepared crust and refrigerate until firm, at least 4 hours or overnight. Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring, until smooth. Drizzle over the cheesecake and refrigerate until ready to serve. Remove from the pan using the foil handles and slice into bars. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients 1/2 cup pistachios 1/3 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 2/3 cup confectioners' sugar, plus more for dusting 2 large eggs 6 tablespoons unsalted butter, melted 12 to 24 medium cherries with stems Directions Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Pulse the pistachios, flour, baking powder and salt in a food processor until finely ground. Whisk the confectioners' sugar and eggs in a large bowl, then whisk in the pistachio mixture until just combined. Stir in the melted butter until just incorporated. Spoon 2 tablespoons batter into each muffin cup. Bake until slightly puffed and just beginning to set, about 8 minutes. Place 1 or 2 cherries in the center of each cake and continue baking until the cakes feel springy and the edges are lightly browned, 10 to 12 more minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove from the pan to cool completely. Dust with confectioners' sugar. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients 1 1/2 quarts vanilla ice cream, slightly softened 1 quart coffee ice cream, slightly softened 1 10-to-12-ounce pound cake, cut lengthwise into 1-inch-thick slices 3 tablespoons bourbon (optional) 2 cups sweetened shredded coconut, toasted Directions Line a 3-quart, 9-inch-diameter bowl with plastic wrap. Scoop the vanilla ice cream into the bowl; top with a sheet of plastic wrap and gently press the ice cream into the bottom and up the side of the bowl in an even layer, stopping about 1 inch below the rim and leaving a crater in the center. Freeze until firm, about 45 minutes. Remove the plastic wrap and scoop the coffee ice cream into the vanilla ice cream crater. Gently pack in the ice cream and smooth the top. Brush both sides of the pound cake slices with the bourbon. Press the cake slices on top of the ice cream in a single layer to cover completely, trimming as needed (you may have some cake left over). Cover with plastic wrap and freeze until firm, about 2 hours. Remove the top layer of plastic wrap and invert the bowl onto a serving plate. Wipe the outside of the bowl with a hot cloth, then remove the bowl. Remove the plastic wrap and press the coconut onto the cake. Serve immediately or cover and freeze for up to 2 days. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients 1 cup all-purpose flour 1/2 cup light brown sugar, firmly packed 1/2 cup granulated sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1 stick (8 tablespoons) unsalted butter 5 to 6 whole fresh peaches (best when not overly ripe or soft), peeled, cut in half and pit removed (about 1 3/4 pounds) 1/2 a lemon 7 tablespoons real maple syrup 1 1/2 cups heavy cream 3 tablespoons light corn syrup Directions Preheat the oven to 350 degrees F. In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add to flour mixture until evenly mixed. Slice the peaches 1/2-inch thick into a bowl. Add the zest from the lemon half. Squeeze juice from the lemon half and stir in with the peaches and zest. Add 2 tablespoons of the maple syrup to the peaches and stir well. Pour the peach mixture into a small pan (8 or 9-inch square) and cover evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes. For the maple cream sauce, pour the heavy cream into a saucepan. Add the remaining 5 tablespoons maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about one-third, about 15 minutes. Refrigerate the sauce until it is cold and thick. Or, if you're in a hurry, set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle the maple cream sauce over the peach crisp. Serve warm. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients 1 frozen 9-inch Key lime pie 2 pounds semisweet or bittersweet chocolate, finely chopped Directions Carefully remove the pie from the aluminum tin and place it on a parchment paper-lined baking sheet. Lay another piece of parchment paper over the pie; place your hand on top of the pie to stabilize it. Insert 10 wooden pop sticks into the side of the pie at equal intervals, sticking them through the crust and about 2 inches into the filling. (If the crust starts to crack, pierce it first with a knife before inserting the sticks.) Cut the pie into 10 wedges, with a stick in the middle of each wedge. Return to the freezer until rock hard, about 1 hour. Melt the chocolate: Bring a deep saucepan of water to a boil over medium heat. Set a heatproof bowl on top (do not let the bowl touch the water). Once the water boils, turn off the heat and add two-thirds of the chocolate to the bowl. Stir constantly with a rubber spatula until the chocolate is melted. Transfer the melted chocolate to a quart-size container, such as a clean large yogurt or takeout container. Add the remaining chopped chocolate and puree with an immersion blender until smooth and shiny, 5 to 7 minutes. (You can also stir vigorously with a whisk.) Line a baking sheet with heavy-duty foil (shiny side up) or plastic wrap. Working quickly, hold a wedge of pie by the stick and dip it in the chocolate. Let the excess drip off, then lay the pie pop on the prepared baking sheet. Repeat with the remaining wedges. Freeze the pops at least 15 minutes, or until ready to serve. www.foodnetwork.com

Contributed by Shelby Peppers

Directions Whisk 1 cup flour, 1 1/2 cups almond meal, 1 tablespoon baking powder and 1/2 teaspoon salt in a bowl. In a separate bowl, whisk 2/3 cup milk, 1 egg and 1/3 cup vegetable oil, then stir in the flour mixture. Drop scoops of the dough on a parchment paper-lined baking sheet, sprinkle with sugar and bake at 475 degrees F until golden, 10 to 12 minutes. Split the shortcakes and fill with whipped cream and blackberries. www.foodnetwork.com

Contributed by Shelby Peppers