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Archive for the tag “dessert”

Simply Suppers’ Lemon Pound Cake

My friend Rachel hosted a Saturday brunch a couple of weeks ago.  My contribution was Lemon Pound Cake from the cookbook Simply Suppers by Jennifer Chandler, a graduate of Le Cordon Bleu in Paris.  Thanks to Katie for sending me this cookbook; I’ve been loving many of its recipes.

Glazed Lemon Pound Cake
1/2 cup (1 stick) salted butter, softened, plus extra to grease the loaf pan
1-1/2 cups all-purpose flour, plus extra to flour the loaf pan
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter-flavor all-vegetable shortening
1-1/2 cups granulated sugar
3 large eggs
1/2 cup milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
1 tablespoon freshly grated lemon zest

For the Lemon Glaze:
3 tablespoons unsalted butter, melted
1/2 cup granulated sugar
3 tablespoons freshly squeezed lemon juice
2 tablespoons water

1. Preheat the oven to 325 degrees. Grease and flour a 9 x 5-inch loaf pan.

2. In a medium mixing bowl, combine the flour, baking powder, and salt. Set aside.

3. In the bowl of an electric mixer, beat the butter, shortening, and sugar until light and fluffy.  Add the eggs and mix until well combined. Add the reserved flour mixture and mix until well blended. Add the milk, vanilla extract, lemon extract, and lemon zest. Stir to blend. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean,
about 60 to 70 minutes. While it is still in the pan, pierce several holes in the cake with a knife or skewer. Prepare the glaze and top before the cake is completely cooled or removed from the pan.

4. To make the glaze: In a small bowl combine the melted butter, sugar, lemon juice, and water.  Stir until the sugar has dissolved, about 1 to 2 minutes. Pour the glaze over the cake and let the cake sit in the pan until the glaze is fully absorbed, about 20 minutes.

5. Remove from the pan and transfer to a serving plate. Serve at room temperature.

Serves 8.

Living Harvest Hempmilk and Hemp Frozen Dessert

Ready to be Tempt-ed by some great, healthy products?  Tempt is a line of delicious non-dairy “milks” and “ice creams” made from hemp seeds.  Jennifer from Living Harvest Foods was kind enough to send me a couple of coupons.

Unsweetened Vanilla Tempt Hempmilk is a delicious low-calorie beverage (60 calories in 1 cup) while also being a convenient source of healthy fats (6 grams of polyunsaturated and monounsaturated fat in 1 cup) that come naturally from hemp seeds.

With my other coupon I purchased the Coffee Biscotti flavor from Tempt’s frozen dessert lineup (of which there are many tantalizing flavors).  I absolutely fell in love with this.  Not only do I love coffee ice cream (old school Coffee Toffee by Ben & Jerry’s, anyone?) but this has chocolatey cookie chunks a great mouth feel (thanks to those natural fats from hemp seeds).   Still, just 140 calories per 1/2 cup serving.

If you’ve ever tried a hempmilk-based product, I’d love to hear about it; comment below!

Wolfgang Chocolate Fruit Candies

I have to be honest.  I’m not usually the biggest fan of cordial-like chocolates.  Bad memories from low-quality chocolate samplers from my youth, perhaps?

Still, I could pass up the chance to try some fruit-centered dark chocolates from Wolfgang, thanks to Angela and her offer of samples.  100% All-natural fruit and fruit juice?  Preservative and trans-fat free?  Ok!

I let them sit on the counter for a few days until one evening, while watching Mad Men, I decided to give one a try.  I selected the blueberry flavor.  WOAH- delicious!  I reached for another:  raspberry.  Incredible!  Alright, better try the final flavor, cranberry, to compare while the others are still fresh on the taste buds.  Amazing!  The fillings are sweet without being cloying, and there are noticeable pieces of real fruit.

Two other cool things about these Wolfgang fruit chocolates:  they’re pretty healthy (especially the blueberry which is just 80 calories for two) and they’re not expensive ($5.89 for baskets of about 5 ounces).

Buy them online or at many Whole Foods, and discover a kind of chocolate you may have never known could be so tasty!

Recipe: Chunky Coconut Frosting

When you want to emphasize the dessert half of a mufcake, chunky coconut frosting’s where it’s at.

This recipe just makes enough for about six large mufcakes, which is convenient if you don’t want to have a lot leftover to eat straight from the bowl. But if that’s appealing, or if you’re feeding a crowd, by all means- double/quadruple the recipe!

Chunky Coconut Frosting

Recipe by Hilary

1/4 cup cream cheese, room temperature
1/4 cup butter, room temperature
1/4 cup half and half
1 cup powdered sugar
1/2 cup shaved coconut

Mix all ingredients together. Taste. If you want it sweeter, add more powdered sugar. If you want it chunkier and/or more coconut-ey, add more shaved coconut. If you want more to eat straight out of the bowl, repeat recipe from beginning.

Wholesome Junk Food: If you say so

There are two kinds of people: those with a sweet tooth and those without.

I was blessed (or cursed, depending on your perspective) with an active and attention-seeking sweet tooth. While I enjoy many savory foods, a day rarely seems complete without at least one dessert or sugary snack. Still, being nutrition-conscious, I’m not about to reach for a donut or piece of cake every day.

Laura’s Wholesome Junk Food is sold at grocery stores and come in several mouthwatering flavors. I can vouch for the deliciousness of the oatmeal chocolate chip and lemon vanilla, and I’ve got my eye on the banana split, gingerbread, and cashew chocolate chip, which sound fabulous. The best compliment I can pay is to say that they don’t taste healthy- they really don’t.

I love how the website and packaging are forthright with the ingredients and the nutrition information. Are they as healthy as an apple? No. But are they a better bet than desserts with hydrogenated fats like a Blizzard or a slice from the Cheesecake Factory? Yes.

Recipe: Chocolate Oat Balls

There are two types of people: those who prefer baking and those who prefer cooking.

Despite my sweet tooth I am very much in the cooking camp. I am not very precise with measurements and I am liberal with substitutions. Therefore when I make dessert I usually make pudding, macaroons, fruit tarts and other things that can handle my lack of attention to detail.

These chocolate oat balls fit the bill. They’re no-bake, easy, and pretty.

Chocolate Oat Balls

Adapted from Anne’s Food, a wonderful blog

250 ml rolled oats
50 ml sugar
50 ml cocoa powder
pinch of salt
1 tsp vanilla extract
1/4 cup hot, strong coffee
50 g unsalted butter, very soft

Put all ingredients together. Roll into balls. Anne suggested rolling them in coconut or pearl sugar, but I tried coconut and couldn’t get it to stick. Perhaps because it was unsweetened and therefore not sticky?

Eat soon. Store in refrigerator, but, better yet, don’t store at all. The next day they will begin to dry out considerably.

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