Dessert Recipes 2
Homemade Almond Paste, Chocolate Fudge Cake , Italian Lemon Cream Cake , Mom's Homemade Cheesecake, Rum Cake with Pecans and Rum Glaze, Flourless Chocolate Espresso Cake with Chocolate Glaze, Walnut Sour Cream Coffee Cake, Lemon Bundt Cake
Homemade Almond Paste by JoElaine (Balsamo) Quinn
Ingredients:
11/2 cups of almond flour
1 cup of powdered sugar
1/2 tsp of almond extract
2 Tbsps of water
Process,
1. Mix till combined in a standard mixer with a paddle attachment.
Enjoy!
Homemade Chocolate Fudge Cake by JoElaine (Balsamo) Quinn
Ingredients:
For Chocolate
1 cup coffee
16 Tbsps of unsalted butter
3/4 cup of unsweetened cocoa powder
Dry Ingredients
2 cups of sugar
3/4 tsp of baking powder
1/4 tsp of baking soda
3/4 tsp of salt
2 cups of unbleached all-purpose flour
Wet Ingredients:
2 tsps of vanilla extract
2 large eggs
1/2 cup of sour cream
Process,
For Chocolate
1. Heat butter, stirring, until the butter melts. Remove from the heat, and whisk in the coffee and cocoa until smooth. Let the mixture cool for 10 minutes.
For Cake
2. Whisk all dry ingredients together in a large bowl. Once your chocolate mixture has cooled mix together with the dry ingredients to combined.
3. In a small bowl whisk together the wet ingredients till combined. Then mix into your chocolate batter.
4. Thoroughly grease a bundt pan and pour the batter into the pan. Bake the cake for 50 to 55 minutes, until a long toothpick inserted into the center comes out clean. Completely cool on a baking rack. Note: You can sprinkle with confectioners sugar or make a chocolate glaze. (See below)
For Glaze
5. Combine 2/3 cup chopped semisweet or bittersweet chocolate and 1/4 cup heavy in a microwave-safe bowl, or in a saucepan set over medium heat. Heat until the cream starts to bubble around the edges.
6. Remove from the heat, and stir until the chocolate melts and the mixture is smooth.
Enjoy!
Italian Lemon Cream Cake by JoElaine (Balsamo) Quinn
Ingredients:
7 Tbsps of butter, melted
2 cups + 1 Tbsp of all purpose flour
2 tsps of baking powder
pinch of salt
3 whole eggs , large
1 egg yolk , large
1 3/4 cups of powdered sugar
2/3 cup of heavy whipping cream
1 zest of one lemon
1 tsp of vanilla
1 Tbsp of fresh lemon juice
Process ,
1. Pre-heat oven to 350 degrees. Lightly grease and flour a 9 1/2 inch bundt cake pan or an 9 inch round pan.
2. Melt butter and let cool completely. In a medium bowl whisk together flour,baking powder and salt set aside.
3. In a large bowl of a standard mixer with a paddle attachment beat on medium speed eggs and sugar until light and fluffy,
4. On low speed add flour mixture, alternating with the cream into the egg mixture, keep mixing until mixture is completely combined, then mix in the lemon zest, vanilla ,melted butter and lemon juice .
5. Pour the batter into the prepared pan and bake for approximately 35-40 minutes. Let cool completely, then dust with powdered/icing sugar.
Enjoy!
Mom's Cheesecake by JoElaine (Balsamo) Quinn
Ingredients:
For The Crust
2 cups of Graham Cracker Crumbs
6 Tbsps of Unsalted Butter , melted
1/3 cup of Granulated Sugar
Pinch of Salt
For The Filling
2 8 oz of Cream Cheese, room temp
3/4 cup of Granulated Sugar
Pinch of Salt
2 tsp of Vanilla
2 large Eggs
1/3 cup of Sour Cream
1/3 cup of Heavy Whipping Cream For The Topping
1 cup of Sour Cream
6 Tbsps of Powdered Sugar
2 tsp of Vanilla Process,
For The Pan
1. Prepare your spring pan,(for this recipe use an 8 inch springtime pan) so that no water leaks into it while cooking.Place a large piece of aluminum foil on a flat surface. Place your pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Repeat these steps 2 more times rotating your pan each time. Remember go gently you don't want to make any holes in the foil. Then press the foil around the edges of the pan and gently crimp the top of the foil sheets around the top edge of the pan.
2. Preheat oven to 350 degrees with rack in the lower third of the oven. Pulse graham crackers in a food processor until finely ground. Put into a large bowl and stir in the sugar and salt. Use your clean hands to stir in the melted butter.
3 . Put the graham cracker crumbs in the bottom of the springform pan. Gently press down the crumbs using your fingers, until the crumbs are an even layer at the bottom of pan. Place in the oven for ten minutes. Remove from oven and let cool. Reduce the oven temperature to 325 degrees.
For The Filling
4. Cut the cream cheese into chunks and place in the bowl of an electric mixer with a paddle attachment. Mix on low speed for 4 minutes until smooth , soft , and creamy. Add the sugar beat 4 minutes more. Add the salt and vanilla , beating after each addition. Add eggs, one at a time , beating for one minute each addition. Add sour cream , beat until incorporated. Add the heavy whipping cream, beat until incorporated. Make sure to scrape down the sides of the mixer bowl , and scrape off any bits of cream cheese that have stuck to the bottom of the bowl. Cook Cheese Cake
5. Place the foiled wrapped springform pan in a large high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into your springform pan , over the graham cracker crumb bottom layer. Smooth the top with a rubber spatula. Place the roasting pan with the springform pan in it in the oven on the lower rack. Carefully pour the hot water into the roasting pan , to create a water bath for the cheesecake, pouring until the water reaches halfway up the sides of your springform pan. Cook at 325 degrees for 1 1/2 hours.
6. Turn off the heat of the oven. Crack open the door an inch and let the cake cool in the oven, as the oven cools for another hour. Thus gentle cooling will prevent the cake from cracking.
7. Cover the top if the cheesecake with foil , so it doesn't actually touch the cheesecake. Chill in refrigerator overnight.
Prepare Sour Cream Topping
8. Place sour cream in a medium bowl , stir in powdered sugar and vanilla , until smooth. Chill with cake overnight.
Prepare Cheesecake To Serve
9. Remove cake and topping from refrigerator . Remove foil from the sides of pan , and place cake on your cake serving dish. Run the sides of a blunt knife between the edge of the cake and the pan. Open the springform latch and gently open the pan and lift up the sides.
10. Spread the top with the sour cream mixture or have fun with other toppings on top .
For example : fresh fruit , canned pie filling fruits or drizzle chocolate gunoche.
Enjoy !
Homemade Rum Cake with Pecans and Rum Glaze by JoElaine (Balsamo) Quinn
Ingredients:
1 1/4 cups of flour
1 cup of sugar
2 tsps of baking powder
1/2 tsps of baking soda
1/4 tsps of salt
1 package instant vanilla pudding mix
4 eggs
1/2 cup of water
1/2 cup vegetable oil
1/2 cup of dark rum
1/2 cup chopped pecans
For Glaze
3 Tbsps of butter
1/4 cup pf water
1 cup of sugar
1/2 cup of dark rum Process,
1. Preheat oven to 325 degrees degrees . Grease and flour one 10 inch tube pan.
2. Combine dry ingredients Ina a bowl of a standard mixer with a paddle attachment.
3. In another bowl beat eggs, water, oil and rum until frothy. Add to cake mixture and beat until well mixed.
4. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.
5. Bake cake at 325 degrees degrees for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up.
For the Glaze:
1. During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy.
2. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake.
Enjoy!
Flourless Chocolate Espresso Cake with Chocolate Glaze made JoElaine (Balsamo) Quinn recipe by King Author Flour
Ingredients:
1 cup of semisweet or bittersweet chocolate chips
1/2 cup of unsalted butter
3/4 cup of granulated sugar
1/4 tsp of salt
1 to 2 tsps of espresso powder, optional
1 tsp of vanilla extract
3 large eggs
1/2 cup of cocoa powder
Glaze
1 cup of semisweet or bittersweet chocolate chips
1/2 cup of heavy cream
Process,
1. Preheat the oven to 375 degrees. Lightly grease a metal 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan.
2. To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.
3. Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.
4. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
5. Spoon the batter into the prepared pan.Bake the cake for 25 minutes; the top will have formed a thin crust.Remove it from the oven, and cool it in the pan for 5 minutes.
6. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
To Make The Glaze:
7. Place the chocolate in a heatproof bowl. Heat the cream until it's not quite at a simmer, but showing fine bubbles around the edge. Pour the cream over the chocolate, stir very briefly to combine, and let rest for 5 minutes. Stir again — at first slowly, then more vigorously — until the chocolate is completely melted and the glaze is smooth. If any bits of chocolate remain, reheat briefly in the microwave or over a burner, then stir until smooth.
8. Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.
Enjoy!
Walnut Sour Cream Coffee Cake made by JoElaine (Balsamo) Quinn recipe by King Author Flour Ingredients: Cake
1/2 cup of unsalted butter, softened
1 cup of, sugar
2 large eggs, at room temperature
2 cups of King Arthur Unbleached All-Purpose Flour
1 tsp of baking powder
1/4 tsp of baking soda
1/2 tsp of salt
1 cup of sour cream or yogurt, at room temperature
Topping
1/2 cup of sugar
2 tsps of ground cinnamon
2 tsps of vanilla extract
1/2 cup of chopped walnuts or pecans,
Process,
1. Preheat the oven to 350°F. Grease and flour a 9 1/2" tube pan, or a 9" x 9" pan.
2. To make the cake: Beat together the butter, sugar, and eggs. In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
3. Add the flour mixture to the butter mixture alternately with the sour cream or yogurt, stirring after each addition.
To make the topping:
4. Combine all of the topping ingredients, stirring until evenly crumbly.
5. Spread half the batter in the pan, and sprinkle with half the topping mixture. Repeat with the remaining batter and topping.
6. Bake the coffeecake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs sticking to it. Glass pans may take an additional 5 to 10 minutes to bake through completely.
7. Remove the cake from the oven; if you've baked it in a tube pan, wait 10 minutes, loosen the edges, and carefully turn it out of the pan. Place the cake right-side up (topping up) on a plate to serve. If you've baked the cake in a 9" x 9" pan, just serve it right from the pan.
8. Serve the cake warm or at room temperature. Wrap the completely cooled cake airtight, and store at room temperature for several days; freeze for longer storage.
Enjoy!
Lemon Bundt Cake made by JoElaine (Balsamo) Quinn recipe by King's Arthur Flour Recipes Cake
16 tablespoons (1 cup, ) unsalted butter, at room temperature
2 cups of granulated sugar
1 teaspoon salt
4 large eggs, at room temperature
2 tsps of baking powder
3 cups of King Arthur Unbleached All-Purpose Flour
1 cup of milk, whole milk preferred, at room temperature
Finely grated rind of 2 medium lemons or 3/4 teaspoon lemon oil
Glaze
1/3 cup of freshly squeezed lemon juice, the juice of about 1 1/2 juicy lemons
3/4 cup of granulated sugar
Icing
1 1/2 cups confectioners' sugar,
sifted pinch of salt
2 to 3 tablespoons freshly squeezed lemon juice
Process,
1. Preheat the oven to 350°F.
2. Beat together the butter, sugar, and salt, first until combined, then until fluffy and lightened in color. 3. Add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl once all the eggs have been added, and beat briefly to re-combine any residue.
4. Measure the flour by gently spooning it into a cup, then sweeping off any excess. Whisk the baking powder into the flour. Add the flour mixture to the batter in three parts alternately with the milk, starting and ending with the flour. The batter may look slightly curdled when you add the milk. That's OK; it'll smooth out as you add the flour. Mix until everything is well combined; the batter will look a bit rough, but shouldn't have any large lumps. Stir in the grated lemon rind or lemon oil.
5. Thoroughly grease a 10- to 12-cup Bundt pan. Spoon the batter into the prepared pan, leveling it and smoothing the top with a spatula.
6. Bake the cake for 45 to 60 minutes, or until a cake tester or toothpick inserted into the center comes out clean. A pan with a dark interior will bake cake more quickly; start checking at 40 minutes.
7. While the cake is baking, make the glaze by stirring together the lemon juice and sugar. Microwave or heat over a burner briefly, stirring to dissolve the sugar. You don’t want to cook the lemon juice, so microwave just until very warm, but not uncomfortably hot — less than 1 minute should do it. Set the glaze aside.
8. Remove the cake from the oven, and carefully run a knife between cake and pan all around the edge. Place the pan upside down on a cooling rack. If the cake drops out of the pan onto the rack, remove the pan. If the cake doesn’t drop onto the rack, let it rest for 5 minutes, then carefully lift the pan off the cake. If the cake still feels like it's sticking, give it another 5 minutes upside down, then very gently shake the pan back and forth to loosen and remove it.
9. Brush the glaze all over the hot cake, both top and sides. Let it sink in, then brush on more glaze, continuing until all the glaze is used up.
10. Allow the cake to cool completely before icing and serving.
11.To ice the cake, mix the sugar and salt, then mix in 2 tablespoons of the lemon juice, adding just enough additional juice to create a thick glaze, one that's just barely pourable. Drizzle it artfully over the completely cool cake.
12. Store the cake, well wrapped, at room temperature for several days. Freeze for longer storage.
Enjoy!