After all the holiday desserts, I am finding myself in a dessert rut. This does not happen very often but I am feeling a little uninspired. We are going to a friend's house for dinner tomorrow night. I'm looking for something that I can make to bring to go with surf and turf (she's making) and something not too heavy but definitely delicious. Any inspiring ideas to get me out of this dessert rut???
Hey Upstate! I wonder who you're dining with?? These lemon poppyseed cookies are great: http://www.epicurious.com/recipes/foo...
Or this might be a good time to break out the apple brownie recipe-- maybe with some ice cream? Or baked apples? Or lemon mirangue pie? Or lemon bars? Mmmm... getting hungry...
Mom’s Apple Brownies
½ c. butter
1 c. sugar
2 med. Apples, chopped (I like Granny Smiths)
½ c. chopped nuts (optional)
1 c. flour
½ t. soda
½ t. bkg powder
½ t. cinnamon
Heat oven to 350. Grease and flour a 9 x 9 pan. Cream butter and sugar. Add egg and beat until creamy. Add dry ingredients and stir thoroughly. Add nuts and apples. Bake 40 min.
Note: the batter is thick-- not like regular brownie batter. It will puff considerably on baking so just spread as best you can and pop in the oven!
How about Tiramisu? You can make one dish or compose individual servings in martini glasses for a special effect? Light and heavenly!
1/3 cup water
1/2 cup sugar
2/3 cup strong brewed espresso coffee
1/4 cup Italian or domestic brandy, optional
1 1/2 cups heavy whipping cream
1/3 cup sugar
2 teaspoons vanilla extract
1 pound mascarpone cheese, softened to room temperature
1/2 pound savoiardi (imported Italian ladyfingers), domestic ladyfingers, or sliced sponge cake
Cocoa powder for dusting the surface
For the syrup, combine water and sugar in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat, cool and add coffee and optional brandy.
For the filling, whip cream with sugar and vanilla until soft peaks form. Fold cream into softened mascarpone.
To assemble, place a layer of the savoiardi, ladyfingers or sponge cake slices in the bottom of a shallow 2-quart baking dish or gratin dish. Sprinkle with half the syrup. Spread with half the filling. Repeat with remaining savoiardi, syrup and filling, spreading the top smooth, using a metal spatula.
Cover with plastic wrap and refrigerate [for several hours] until serving. Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.
:-) Thanks! Made it several times with great success. I hope it turns out just as well for you! I was trying to think of other light desserts, and came up with a souffle, but that is a little labor intensive for the OP's purpose, I thought.
Could also make a batch of biscotti and serve with a light wine or coffee for dessert....
Didn't really come up with other "light"-type desserts that fit this time of year. All my less-heavy desserts seem to go much better in warmer months.
How about a super simple chocolate mousse. Serve it in a cool wine or martini glass with fresh raspberries and a dollop of flavored whipped cream. Also you could pipe it into premade phyllo cups.
5 minute chocolate mousse
1 teaspoon gelatin powder, unsweetened
1 tablespoon cold water
2 tablespoons hot water
1/3 cup sugar
1/4 cup unsweetened cocoa powder -- Penzey's Natural Process Cocoa
1 cup heavy cream -- chilled
1 teaspoon vanilla extract -- or other flavoring
In small bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add hot water; whisk until gelatin is completely dissolved and mixture is clear. Cool slightly.
Stir together sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into serving dishes.
Refrigerate about 30 minutes before serving.
How about something lemon? I like to take a tart shell filled with lemon curd, topped with blueberries or raspberries and whipped cream. Or baking a nice cake in a jelly roll pan (I use Martha Stewart's almond petit fours cake recipe) and layering it in a glass bowl with the lemon curd, berries and whipped cream.. Lemon curd is my fall back for desserts when I don't want chocolate or cheese... you can fold the whipped cream into the curd for a mousse-like texture. And I like lemon with any kind of seafood...