No-Bake Strawberry Shortcake

Why is this spring so wet?  I'm dreaming of picking strawberries and wishing that the season comes soon hence this post.

I'm always a fan of tiramisu and this time I decided to try a no-bake strawberry shortcake, tiramisu style.  This recipe has a clever substitution for making mousse without using raw egg.  I know there's recipe for making tiramisu without raw eggs which I often use and like.  Marshmallow creme is one of the ingredients to make the mousse and honestly, when I look at a recipe that calls for it, I still flinch.  Why?  Because in my mind I always think that this stuff is so sweet and bad.  And yes, I know this stuff is actually egg whites, sugar, and corn syrup, which are things that I always use for making desserts.  If I have time to make it homemade I'd do it but I didn't so store-bought is the one I have to use this time.

On to the mousse which also has cream cheese and when everything is whipped and put together, it actually is very good!  The texture is very creamy and light and just enough sweetness that isn't overpowering.

I did change a few things, mainly the pureed strawberries that are called for in the recipe.  I made my own strawberry jam which is a low-sugar type, so I used that instead.  And I added more chopped strawberries in the layering process to get more strawberries in the cake.  Plus maybe a bit more lemon zest!  Other than that, the cake is quite simple to make and very delicious.

My presentation is sucks though.  I had a hard time getting those cake squares out of the pan without messing up the mousse.  Maybe I should invest in a loose-bottomed square pan which is out of my budget right now?  Especially since I like this type of deserts :)  So yeah, ignore the messiness but trust me on the flavor!

No-Bake Strawberry Shortcake

Yield 9 to 12 slices


For the mousse:
1 3/4 cup plus 2 tablespoons heavy whipping cream, divided
1 1/4 cups confectioners' sugar
12 oz cream cheese, softened
7 oz marshmallow creme
4 oz fresh strawberries plus a bunch of whole strawberries, cut into half for decoration
1/4 cup low-sugar or no-added sugar strawberry jam
Zest of 1 lemon

For the crust:
1 1/2 (11 oz) packages ladyfingers
1/2 cup orange juice in a bowl


Make the mousse:
Place mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill before preceding to whip the cream.  Pour 1 3/4 cups of heavy whipping cream into the bowl and beat on medium-high speed until the cream gets bubbly.  Slowly add confectioners' sugar and continue beating on high speed until stiff peaks form.  Measure out 3/4 cup of whipped cream for the topping and set aside.  The rest will be mixed with the rest of mousse ingredients.

Beat the cream cheese in the same bowl on medium-high speed for 2 to 3 minutes until it's light and fluffy, scraping sides of bowl often.  Add the remaining 2 tablespoons of whipping cream and marshmallow creme, and beat until well combined.  Chop strawberries into small pieces and set them aside for the garnish.  Mix strawberry jam with lemon zest, pour this into the cream cheese mixture and beat until well combined.  Fold in the remaining whipped cream (aside from 3/4 cup reserved whipped cream) into the mixture and beat until combined.

Make the crust:
Spray the bottom of a 9-inch square dish with cooking spray.  Dip the top of each ladyfinger into the bowl of orange juice.  Line the bottom of the dish with 1 layer of dipped ladyfinger, cut if necessary to fit in.  Next, evenly spread half of the mousse over the ladyfingers.  Scatter with half of the chopped fresh strawberries.  Again, dip the rest of the ladyfingers in the orange juice and line them on top of the first layer of mousse.  Lastly, spread the rest of the mousse over ladyfingers, scatter the rest of chopped strawberries.  If desired, top the mousse with swirls of remaining whipped cream and decorate with half strawberry.  Cover and refrigerate for at least 4 hours to allow each layer to set.


Source:  adapted from No-Bake Layered Desserts and Icebox Cakes by Julianne Bayer

Banana Bundt Cake with Toffee Sauce

I'm not kidding when I said I'm going to put this recipe on the blog but boy, did it take a long time for me to do it!

This cake was a hit in my family that I made it twice in a month.  I do love it as well, I thought the cake was very tender, not too sweet, and it allows you add a variety of ingredients to it; for example, dried fruits, chocolate chips, or nuts.  I keep the add-ons less than a cup because I fear that if it's too much, the batter will get too heavy and dense.

The original recipe didn't have anything on it but I added dried currants because they're my number one choice for dried fruits.  These were soaked in a bit of rum for a few hours.   Plus since I had that leftover toffee sauce from making sticky toffee pudding tart, I decided to use it up on this cake.  Everything worked well together and flavor profile was sublime.

I hope you'll enjoy it as well as my family did!

Banana Bundt Cake with Toffee Sauce

Makes one 10- or 12-inch Bundt cake


3/4 cup dried currants
1/4 cup rum or apple juice
3 cups all-purpose flour
2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, at room temperature
2 cups sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
4 very ripe bananas, mashed (about 1 1/2 to 1 3/4 cups)
1 cup sour cream

About 1-1 1/4 cup Toffee Sauce


Place a rack in the center of the oven; preheat oven to 350F degrees.  Generously butter and flour or coat with baker's spray a 10- or 12-inch Bundt cake pan.

Combine dried currants with rum or apple juice and let macerate for a few hours.  Whisk together flour, baking soda, and salt in a large bowl.

Use a paddle attachment on a stand mixer, beat butter and sugar at medium speed until fluffy and pale in color.  Beat in vanilla, then add eggs, one at a time, beating for 1 minute after each.  Turn the speed to low, add bananas.  Slowly add dry ingredients and then all of the sour cream.  Fold the macerated currants with juice with a spatula until just combined.  Pour batter into prepared pan.  Smooth the top and bang the pan gently against the counter a few times.

Bake for 45 to 50 minutes or until a skewer inserted in the middle comes out clean.  If the top starts to brown quickly, cover it lightly with a piece of foil.  Transfer the cake onto a rack and let cool for 10 minutes.  Unmold the cake to a rack and let it cool to room temperature.  If desired, the cake can be covered with plastic wrap and left overnight to develop more flavor.

When the cake is cool, drizzle the toffee sauce over the cake, letting it drips down the sides.


Source:  adapted from Baking with Dorie, Better Homes and Gardens Special Interest Publications, 2017

Pumpkin Walnut Cake

I made this cake when I had a break, that is over Thanksgiving break :)  I know I'm way behind posting related recipe according to the season; but I've given up trying to follow the trend because it's just not enough time in my life to do that anymore.

I thought this cake is delicious all around; it was a moist and has tender crumbs.  It reminded me of my mom's pumpkin roll cake--flavor-wise--but hers uses no eggs while this has.  This year I'm in love with pumpkin spice all over again.  My favorite beverage right now is chai tea latte with lots of pumpkin spice; it's a nice drink to have when the weather is dropping down to the 30's.

The caramel whipped cream is equally good, I actually have never made it before and thought, why didn't I try this sooner?  Combining caramel and whipped cream is simply divine.  The original recipe doesn't use salt but I did put in a generous pinch of it because I really thought it needed it.

The recipe came from my favorite book in my book shelves, The Cake Book by Tish Boyle.  There are numerous recipes that I haven't even tried and all sounds very yummy.

Here is the recipe:

Pumpkin Walnut Cake

Makes one 9-inch square cake

1 3/4 cups cake flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1/2 cup safflower oil or other neutral vegetable oil
1 cup pumpkin puree
1/3 cup whole milk
1 teaspoon vanilla extract
3/4 cup walnuts, coarsely chopped

Position a rack in the center of the oven and preheat the oven to 350 degree F.  Grease the bottom and sides of a 9-inch square baking pan.

Sift together the flour, baking soda, cinnamon, ginger, nutmeg, and salt into a medium bowl.  Whisk to combine well, and set aside.

In the bowl of an electric mixer, using the whisk attachment, beat the eggs with both sugars at medium speed until pale, about 2 minutes.  Add the oil, pumpkin puree, milk, and vanilla extract and mix until blended.  Add the flour mixture at low speed in three additions, mixing just until blended.  Remove the bowl from the mixer stand and stir in the walnuts.  Pour the batter into the prepared pan and smooth the top.

Bake the cake for 25 to 30 minutes, until a cake tester inserted into the center comes out clean.  Cool the cake completely in the pan on a wire rack.

To serve, cut the cake into squares, and top each with a large dollop of the cream.

Caramel Cream

Makes about 3 cups

3/4 cup granulated sugar
3 tablespoons water
1/4 teaspoon freshly squeezed lemon juice
1 1/4 cups heavy cream, divided
Generous pinch of sea salt
1/4 cup mascarpone cheese
1 teaspoon vanilla extra


In a small heavy saucepan, combine the sugar, water, and lemon juice and cook over medium heat, stirring constantly, until the sugar dissolves.  Increase the heat to high and cook without stirring, occasionally brushing down the sides of the pan with a wet pastry brush, until the syrup caramelizes and turns a golden amber color, about 4 minutes.

Remove the pan from the heat and carefully add 1/2 cup of the heavy cream (the mixture will bubble up) and sea salt, stirring until smooth.  Carefully pour the hot caramel into a heatproof glass measure and loosely cover with plastic wrap.  Refrigerate the caramel until chilled, about 2 hours.

In the bowl of an electric mixer, using the whisk attachment, beat the remaining 3/4 cup cream with the mascarpone cheese and vanilla at medium speed until blended.  Add the chilled caramel and beat at a high speed until the mixture forms soft peaks.  Use immediately, or cover and refrigerate.


Source:  The Cake Book by Tish Boyle

Mini Chocolate-Cinnamon Rolls

I'm so excited with a week break I have from work.  Yes, it is a Thanksgiving break for me and what do I have in mind?  My plan is to bake and cook!  I'm trying to squeeze in as many baking activities in a week, plus some cooking for Thanksgiving day for my family.

So far, I've managed to make these mini chocolate-cinnamon rolls for breakfast.  They're bite-sized morsels that I don't think it is a sin that they are categorized as desserts.  I slather these buns very well with butter and cinnamon-sugar.  Then chocolate chips were added liberally all over.  Then I rolled them as tight as I can, not an easy feat because the dough is pretty thin, but it can be done!  When it's still warm, the melted chocolate is a delicious addition to these buns.

When they're this small, my family can eat about 5 at once for breakfast.  I'm surprised that I only ate 3 but then I ate another 2 for desserts :D

The week will get busy so I better share this today!

Mini Chocolate-Cinnamon Rolls

Makes about 40 small buns


Dough:
1 cup water
1/4 cup dry milk
3/4 teaspoon salt
2 tablespoons packed brown sugar
1 tablespoon unsalted butter, at room temperature
3 1/2 cups bread flour
3/4 teaspoon bread machine or instant yeast

Filling:
1 tablespoons ground cinnamon
3/4 cup light brown sugar, packed
Pinch of salt
6 tablespoons unsalted butter, softened; divided
1 cup semisweet chocolate chips, divided

Glaze:
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons unsalted butter, softened
Pinch of salt
2 tablespoons milk, more if needed to make a flowing consistency


I used bread machine to make my dough so place the ingredients for the dough into the bread pan in the order recommended by the manufacturer.  Select Dough Cycle.

For the filling:  combine ground cinnamon, brown sugar, and salt in a small bowl.

Once the cycle is done, remove dough to a lightly floured board; cover with a large bowl and let rest 10 to 15 minutes.

Divide the dough in half.  Roll out each half to a 20-by 7-inch rectangle.  Spread one rectangle with 3 tablespoons soft butter to within 1/2 inch of the edges.  Sprinkle half of the cinnamon sugar mixture then scatter half of the chocolate chips over the dough. 

Beginning at the long side, roll jellyroll-style.  Pinch to seal seam.  Cut into 20 1-inch pieces.  Place these, cut side up,  on a large baking sheet lined with parchment or sprayed with cooking spray.  Repeat procedure with remaining dough.  Cover and let dough rise in a warm, draft-free place for 30 to 40 minutes, or until doubled in volume.  Meanwhile, preheat oven to 375 degree F.

Bake in a preheated oven for 20-25 minutes, or until buns start to brown around the sides.  Allow to stand for a few minutes while preparing the glaze.

For the glaze:  combine all the ingredients for the glaze in a bowl and whisk until well-combined.

Drizzle the glaze onto the buns while they are still warm.


Source:  adapted from 300 Best Bread Machine Recipes by Donna Washburn and Heather Butt

Peach Cheesecake with Blueberry Topping

Since the weather is awfully sweltering here in Oregon, I thought what better way than to share a cool dessert such as this peach cheesecake?  Every summer, we've always had fresh picked peaches from a friend's farm in Canby.  There's a joy of wanting for special fruits or produce when they're in season.  I love how in the summer, there's fruits to eat based on what's ripening that week.  I've had local watermelon now that they're available and boy, they're much sweeter than other variety!

I've made several things with peaches but never in a cheesecake.  This one is quite simple, basically the peaches are diced then marinated in whiskey.  In this case, I did it with Grand Marnier because that's what I have.  Then I make the crumbs and cheesecake batter.  Finally it's baked in a 350F oven.  Whether you want to bake it with water-bath method or straight bake method is up to you.  I've tried both and there's things I like with both method.  The only drawback with the straight bake one is that the cheesecake is prone to cracking.  But if you like to top it with something, sometimes it doesn't really matter.

The blueberry topping and caramel sauce is my spur of the moment additions.  I had plenty of blueberries in the fridge that I would like to use up.  They go together nicely!

Peach Cheesecake with Blueberry Topping

Serves 10 to 12


Crust:
1 1/4 cup graham cracker crumbs
1/4 cup unsalted butter, melted

Filling:
1 cup diced peeled peaches (about 2 medium)
2 tablespoons Grand Marnier or whiskey
3 packages (each 8 oz/250g) cream cheese, softened
1 cup plain yogurt
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract

Blueberry topping:
2 cups fresh blueberries, picked over
1/4 cup sugar
Zest of 1 orange
1/4 cup orange juice
1 teaspoon cornstarch

Caramel sauce, homemade or store-bought


To make the crust:  In a bowl, combine graham cracker crumbs and butter.  Press into bottom of cheesecake pan and freeze.

To make the filling:  In a small bowl, combine peaches and Grand Marnier.  Set aside

In a mixer bowl, fitted with paddle attachment, beat cream cheese, yogurt and brown sugar on medium-high speed until very smooth, for 3 minutes.  Add eggs, one at a time, beating after each addition.  Fold in soaked peaches, with juices, and vanilla by hand.

Pour over frozen crust, smoothing out to sides of pan.  Bake in a preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes.  Let cool in pan on a wire rack for 2 hours.  Cover with plastic wrap and refrigerate for at least 6 hours before serving.

To make blueberry topping:  In a saucepan, combine blueberries, sugar and orange zest.  In a small bowl, mix together orange juice and cornstarch; pour this mixture into the saucepan.  Cook in medium heat until blueberries pop, bubbly and start to thicken, about 6-8 minutes.  Remove from heat and let cool.

When ready to serve, drizzle some caramel sauce on a plate, place a slice of cheesecake and drizzle some blueberry topping on top.


Source:  adapted from The Cheesecake Bible by George Geary

Peanut Butter-Brownie Cheesecake

Since we had the no-bake cheesecake, my family wanted me to make another one right away.  When it's that good, there's no stopping the craving!

This one is obviously a baked cheesecake, which I haven't made for a long time I didn't think I would be successful.  I managed to bake it just right with only a sliver of crack.  That 2 minutes extra time I added at the end was unnecessary obviously.

The combo flavor is the one that everyone loves.  But don't be alarmed that I used up a small jar of peanut butter to make the filling!  I'm sure my PCP won't be too happy with the cholesterol-laden food I'm eating at home.

The brownie bottom has bits of bittersweet chocolate which I thought was nice.  The recipe calls for finely chopped, but I went with perhaps bigger pieces.  Brownie was chewy and chocolaty, a perfect vessel for the creamy and smooth peanut butter filling.

We didn't polish this off in one day, we couldn't anyway.  We ate sliver by sliver until it's no more.  I found out that I like eating cheesecake when it's really cold while my son likes it at room temperature.

Well, here is the recipe; give it a try!

Peanut-Butter Brownie Cheesecake

Serves 12 servings


Crust:
3 ounces unsweetened chocolate chopped
1/4 cup (1/2 stick) unsalted butter, diced
1/2 cup sifted unbleached all-purpose flour (sifted, then measured)
1/8 teaspoon salt
1/8 teaspoon baking powder
2 large eggs
1 cup (packed) golden brown sugar
1 1/2 teaspoons vanilla extract
1/2 ounce bittersweet chocolate, finely chopped

Filling:
12 ounces Philadelphia-brand cream cheese, room temperature
1 cup (packed) golden brown sugar
3 large eggs
1/2 cup sour cream
1 1/3 cups creamy peanut butter

Topping:
3/4 cup sour cream
2 teaspoons sugar
1/2 cup creamy peanut butter

To make the crust:  Position rack in center of oven and preheat to 350F.  Butter 9-inch diameter springform pan with 2 3/4-inch-high sides.  Dust pan lightly with flour; tap out excess.

Stir unsweetened chocolate and butter in heavy small saucepan over low heat until melted and smooth.  Cool.  Whisk flour, salt, and baking powder in small bowl to blend.  Using electric mixer, beat eggs and brown sugar in medium bowl until very thick, abut 4 minutes.  Scrape down sides of bowl.  Beat in melted chocolate mixture, vanilla, and chopped bittersweet chocolate.  Add flour mixture and beat until just blended.

Spread 1 cup brownie batter over bottom of prepared pan.  Bake until firm, about 17 minutes.  Cool bottom crust in pan in freezer 15 minutes.  Maintain oven temperature.

To make the filling:  Blend cream cheese and brown sugar in processor until smooth.  Add eggs and sour cream; using on/off turns, process until mixture is smooth, occasionally scraping down sides of bowl.  Using on/off turns, blend in peanut butter.  Using small knife, spread remaining brownie batter evenly around sides of pan, sealing batter to bottom crust.  Pour in filling (filling will not be as high as brownie batter).

Bake until center of cheesecake is gently set and brownie sides have fallen to form 1-inch-wide ring around filling, about 30 minutes.

To make the topping:  Whisk sour cream and sugar in small bowl to blend.  Spread evenly atop hot cheesecake to within 3/4 inch of edge.  Bake cheesecake 1 minute longer.

Set cake on rack.  Cut around top edge of pan sides to loosen cake.  Cool cake completely.  Place peanut butter in pastry bag fitted with small (No.1) star tip.  Pipe tiny rosettes of peanut butter around edge of sour cream.  Chill cake until rosettes are firm, about 30 minutes.  Cover pan tightly with foil and chill cake overnight.

Cut around pan sides to loosen cake.  Remove pan sides.  Transfer cheesecake to platter.  Cut into wedges and serve.


Source:  adapted from Bon Appetit Desserts

No-Bake Strawberry Cheesecake

My apology for being absent for a long time.  I think I mentioned it on my last post that I'm taking more responsibility at work now that my priorities at home has also changed.  I also don't feel like making desserts or sweet treats for a while so this break is much needed.

My son also has an early bird class which makes my day is longer than usual.  I'm in bed by 10 most nights and I believe sleep is one of things I won't miss out.  A well rested wife and mommy is a much appreciated person during the day :)

This month I finally feel the urge to start baking again.  But the first thing I made is actually involves little time in the oven.  I had a slice of cheesecake on my church potluck and I wanted to eat cheesecake at home.  I don't think I've ever made no-bake cheesecake before that this time is the right time to try it.  Strawberries have started coming in the stores so automatically it's the fruit that I fancy putting in the no-bake cheesecake.

The crust is made of chocolate graham crackers with some oats and brown sugar.  It tastes very yummy; actually this combo strawberry and chocolate is super delicious.  The addition of whipped cream and extra strawberries on top makes it even better.  This actually reminds me of strawberry ice cream without the brain freeze!

Now the fresh strawberry slices are mixed with melted marrionberry jam because I run out of my strawberry jam.  They taste just fine with it, it's just when photographed it looks a little funny with those little seeds of marrionberry.  This also told me that I need to make more strawberry jam in a month or two.

I hope you'll give this a try!

No-Bake Strawberry Cheesecake

Serves 10


Crust:
9 whole chocolate graham crackers
1/2 cup old-fashioned oats
3 tablespoons (packed) golden brown sugar
1/2 teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Filling:
1/4 cup water
1 tablespoon unflavored gelatin (from 2 envelopes)
1 1/2 8-ounce packages Philadelphia-brand cream cheese, room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups chopped strawberries

Topping:
1 cup chilled heavy whipping cream
1 tablespoon sugar
4 cups fresh strawberries, cut in half
1/2 cup strawberry jam


To make the crust:  Preheat oven to 350F.  Blend graham crackers, oats, brown sugar, and salt in processor until graham crackers are finely ground.  Add melted butter and vanilla; process until moist crumbs form.  Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.  Bake crust until deep golden brown, about 12 minutes.  Cool.

To make the filling:  Pour 1/4 cup water into small saucepan; sprinkle gelatin over.  Let stand until gelatin softens, about 15 minutes.  Stir over very low heat just until gelatin dissolves.  Blend cream cheese, cream, sugar, and lemon juice in processor until smooth, occasionally scraping down sides of bowl.  Add berries; puree until smooth.  With machine running, add warm gelatin mixture through feed tube and blend well.  Pour filling into crust.  Cover; chill overnight.

Cut around pan sides to loosen cake; remove pan sides.  Transfer cake to platter.

Topping:  Using electric mixer, beat cream and sugar in medium bowl until peaks form.  Spread cream mixture thickly over top of cheesecake.  Place berries in bowl.  Heat jam in small saucepan over low heat until just melted.  Pour jam over berries; toss to coat.  Mound coated  berries on cream, leaving 1-inch plain border.  Chill cake at least 1 hour and up to 1 day.


Source:  adapted from Bon Appetit Desserts

S'Mores Cupcakes

To break the monotonous bread posts, I thought I would share a cupcake recipe.  This was the cupcakes that I made for my son's birthday last month.  I had to return the book to the library before I had a chance to write down the recipe hence the gap of almost a month.  So here in November I'm writing the recipe since I got to borrow the book again.  The book is called Cake Magic!  Mix and Match Your Way to 100 Amazing Combinations by Caroline Wright.  I've always loved trying out recipes from a new book and this book has lots of colorful photos and ideas to make cakes from a few basic recipes.  There are about eight cake recipes where each recipe has four or five variants of flavors.  It's pretty interesting and I'd love to try some more recipes.

So there's a dry cake mix that you need to prepare before you choose which kind of cake you'd want to make.  In this case, I chose to do a brown sugar cake.  I'd add brown sugar, butter, eggs, yogurt, etc to the dry cake mix to make the cake.  Within brown sugar cake category, there's a few options/add-ins to the cake.  For example, cinnamon-raisin, nuts, chocolate chip, root beer , and so on.  In addition to that, this book uses different kinds of syrups to soak the cake, sort of making it has a more complex flavor and helping the cake stays moist.  It's kinda fun to pick and choose which flavor combinations to go with, and the book gives plenty of pairings examples.

The only thing that I don't like is the method of making the cake.  It involves only dump and stir the ingredients resulting in a cake that has quick-bread-like texture rather than a fine and luxurious crumbs.  I'm going to try the creaming method next time I try another recipe, hoping to improve the texture of the cake.  But we love the flavor combination for this time and this S'mores Cupcakes was a hit!

S'Mores Cupcakes

Yields 24 cupcakes

Cake Magic! Cake Mix:

2 1/2 cups all-purpose flour
1 1/2 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon table salt

Place all of the ingredients in a large bowl and whisk together well to combine.  Whisk the mix again before measuring.

Brown Sugar Cake:

1 quantity of Cake Magic! Cake Mix, whisked well before measuring
1/4 teaspoon baking soda
1/2 cup packed light brown sugar
1 cup (2 sticks) unsalted butter, melted and cooled
3/4 cup full-fat plain yogurt
2/3 cup water
1 tablespoon unsulfured molasses
1 teaspoon vanilla extract
4 large eggs, at room temperature


Vanilla Syrup
Bittersweet Chocolate Frosting
Graham Cracker Crumble
Mini marshmallows or large marshmallows, cut into two


Preheat the oven to 350 degree F.  Line 2 x 12-cup muffin pans with cupcake liners.

Whisk together the cake mix, baking soda, and brown sugar in a large bowl.  Stir in the butter, yogurt, water, molasses, vanilla, and eggs until moistened and no lumps remain.  Divide the batter between the prepared pans.

Bake until the layers are domed and a few moist crumbs cling to a skewer inserted in the center of the cake, 20 to 25 minutes.  Make the Vanilla Syrup.

Remove the pans from the oven, pierce the cupcakes while they're still in the pans with a skewer.  Generously brush the Vanilla Syrup over the surface to the hot cakes.  Place the pans on cooling rack to cool completely.  This may take up to an hour.  Take the cupcakes out of the pans.

While waiting for the cupcakes to cool, make the frosting.  Frost the cupcakes with Bittersweet Chocolate Frosting.  Sprinkle the Graham Cracker Crumble on top, pat down to make them stick.  Top each cupcake with marshmallows.  Torch the marshmallows until slightly blackened.


Vanilla Syrup:

Makes 1 cup

1/2 cup sugar
1/2 cup water
Pinch of salt
1 tablespoon vanilla extract

Combine the sugar, water, and salt in a small saucepan, bring to a boil over medium-high heat, and boil for about 5 minutes.  Stir to dissolve the sugar, then stir in the vanilla and remove from the heat.  Set aside to cool.  Use the syrup warm or let it stand, covered, until it reaches room temperature.


Bittersweet Chocolate Frosting:

Makes 2 cups

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 tablespoon unsweetened cocoa powder
Pinch of salt
2 cups confectioners' sugar
2 ounces unsweetened chocolate, melted and cooled

Combine the butter, unsweetened cocoa powder, salt, and 1 cup of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute.  Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes.


Graham Cracker Crumble:

Makes about 3 cups

2 sleeves graham crackers (about 10 cracker sheets), finely crushed (about 2 cups)
1/4 cup malted milk powder
2 tablespoons sugar
1/2 teaspoon kosher salt
6 tablespoons (1/2 stick) unsalted butter, melted

Preheat the oven to 300 degree F.  Line a large rimmed baking sheet with parchment paper.

Combine the graham cracker crumbs, malted milk powder, sugar, and salt in a large bowl and toss to combine.  Drizzle with melted butter over the crumb mixture and stir until clumps form.

Scatter the clumps onto the prepared baking sheet in a single layer.  Bake until the crumbles are golden brown and fragrant, 10 to 15 minutes.  Let cool completely before using.

This can be made ahead as it can be kept in an airtight container at room temperature, for up to 3 days.


Source:  adapted from Cake Magic!  Mix and Match Your Way to 100 Amazing Combination by Caroline Wright

Peaches and Cream Pie

I'm at my happiest when the peach is in season.  Here in Oregon, it is usually a short season and once it is picked tree-ripened, it will not last too long.  I get my peaches from a family friend and every year I will not want to miss their juicy and sweet peaches.  Every year in July, I will come home with at least 20 pounds of peaches.  A third will be freeze for making smoothie, another third will be for fresh consumption, and the last third will usually become dessert.

This is one the desserts that I chose to make when the first batch of peaches arrive.  I'm also a sucker for custard dessert so even if this type of pie isn't in trend anymore, I will still make it.  The creamy filling has the smooth peach puree, while the top is decorated with chopped fresh peaches.  And as an added decoration, lightly sweetened whipped cream frost the edges of the pie.  It is an optional item so I'll leave it up to you.

The hard thing to do with this pie is the waiting time.  It needs to set for at least 3 hours before we can eat it, so the anticipation is building up.  It doesn't disappoint, I promise.

Peaches and Cream Pie

Makes 8 servings


1 9-inch graham cracker crust pie shell

Filling:
2/3 cup sugar
1/2 cup unbleached all-purpose flour
Pinch of salt
3 large egg yolks
4 large ripe peaches
2 1/2 cups (approximately) light cream
1 teaspoon vanilla extract
3 tablespoons unsalted butter

Extra cream to make whipped cream, optional

In a medium non aluminum saucepan, whisk together the sugar, flour, and salt; do not heat.  Put the egg yolks in a mixing bowl and beat well with a whisk.  Peel and slice 2 of the peaches, dropping them into a 2- to 4-cup measure.  Pour enough cream into the cup to get an even 2-cup measurement.  Pour the cream and peaches into a blender and puree.  Pour the puree into another non aluminum saucepan, add 1 more cup of the light cream and heat gently, just until hot to the touch.  Remove from the heat.

Whisk a ladleful of the heated mixture into the egg yolks.  Stir this into the saucepan with the dry ingredients and turn the heat on low.  Gradually add the rest of the liquid, stirring almost constantly and slowly increasing the heat to medium.

When the mixture starts to boil, turn the heat down a little and cook, stirring, until quite thick, about 3 minutes; get your spoon into the bottom crease of the pan so it doesn't stick or burn there.  Take the pan off the heat and whisk in the vanilla and then the butter, several small pieces at a time, waiting until it melts to add more.  Press a piece of plastic wrap directly over the filling so it doesn't form a skin.  Cool for 30 minutes.

After 30 minutes, assemble the pie.  Peel and slice the remaining peaches, cut them into small cubes.  Ladle the filling into the pie shell, then drop cubed peaches on top, press lightly to submerged the fruits.  Let the pie cool at room temperature for 30 minutes, then cover loosely with a foil tent; it should touch the pie's surface.  If desired, frost the pie's edges with sweetened whipped cream.  Refrigerate for at least 3 hours before serving.


Source:  adapted from Country Baking by Ken Haedrich

Raspberry Mousse Pie

I hope it's not too late to post a raspberry related dessert?  I made this when my aunt and her friend were staying with us so we have a large group to help polish off the pie.  Both of them liked the pie very much and complimented me for choosing it to end the meal.  But I thanked Martha Stewart for providing us with the recipe.  The raspberries were very fresh because I U-picked them at the same week.  Big, juicy, local raspberries are the best!

Raspberry Mousse Pie

Serves 12


Nonstick cooking spray
7 graham crackers
3 tablespoons fresh lemon juice
 21/4 teaspoons powdered gelatin (from one 1/4-ounce packet)
5 cups fresh raspberries (about 1 1/2 pounds)
1/2 cup plus 2 tabelspoons sugar
2 cups cold heavy cream


Lightly coat a 9-inch square metal baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides.  Arrange graham crackers in an even layer in pan, breaking them to fit as necessary.  Place lemon juice in a small bowl and sprinkle with gelatin.  Let sit until gelatin softens, 3 minutes.  In a blender, puree 2 cups raspberries until smooth, scraping down bowl as needed.  Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.

In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium. Cook until bubbles form at edge.  Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute.  Transfer mixture to a small bowl and let cool to room temperature, 20 minutes.  In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes.  With a rubber spatula, gently fold in raspberry puree mixture until combined.  Pour over graham crackers.  Smooth top with an offset spatula and arrange 3 cups raspberries on top.  Refrigerate until set, about 2 hours (or up to overnight).

Using parchment, gently lift pie out of pan and place on a serving plate.  Peel away parchment from sides of pie; trim excess paper with scissors or a sharp knife.  Cut into 12 pieces to serve.


Source:  Martha Stewart

Walnut Coffee Cake with Tiramisu Cream

This is a cake that I made for my husband's birthday just a few days ago.  It is a coffee cake with walnuts and frosted with whipped tiramisu cream; it's a sort of cake that I know he'd enjoy.  And I also know that this type of cake won't last long, it's down to 2 slices tonight and I bet it'll be gone before midnight :)

Note:  The measurement is in metric because it's taken from Delicious magazine, which is based in the UK.  I'm finding I like trying more recipes using metric measurement therefore I'm including it in my blog.

Walnut Coffee Cake with Tiramisu Cream

Serves 10


For the cake:
225 g unsalted butter, at room temperature
225 g sugar
4 eggs
225 g self-raising flour
3 tablespoons strong black coffee made from instant coffee and a little boiling water
1/2 teaspoon baking powder
75 g walnut pieces, finely chopped, plus walnut halves, for decorating
1/2 teaspoon cocoa powder, for decorating
1/2 teaspoon confectioners' sugar, for decorating

For the tiramisu cream:
250 g tub mascarpone
142 ml heavy cream
4 tablespoons coffee liqueur
4 teaspoons confectioners' sugar
Few drops of vanilla extract

Preheat oven to 350F.  Grease 2 8-inch round pan and line them with parchment paper.

Beat butter and sugar in a bowl of an electric mixer until soft and creamy.  Add sugar and beat until light and fluffy.  Add eggs, one at a time, continue mixing until it comes together.  Beat in the coffee then sift flour and baking powder over the mixture, fold them in, followed by walnuts.

Divide the cake mixture equally between 2 pans, leveling the tops.  Bake in the center of the oven for about 30 minutes, until they are golden and tops spring back when lightly pressed with a fingertip.  Cool the cakes in the pan for 10 minutes, then turn them out on the rack and let cool completely.  The cakes can then be frozen.  Let defrost completely before frosting it.

Make the tiramisu cream by combining mascarpone and heavy cream in a bowl of an electric mixer.  Beat the mixture, add the coffee liqueur, confectioners' sugar, and vanilla extract; and continue beating until soft and fluffy.

Place 1 cake on a cake stand or a serving plate, straight side up and spread half of the tiramisu cream.  Place the second cake, straight side down, on top and spread the remaining half of the tiramisu cream on top.  Decorate cake top with walnut halves and sprinkle with cocoa powder and confectioners' sugar.


Source:  adapted from Delicious Magazine, April 2008

Apple Cobbler

Right after I made the apple pie filling, I made this cobbler for dessert.  It is inspired by a peach cobbler from Gonna Want Seconds.  It is truly an amazing simple, easy, yet delicious dessert.  The cake-like topping stays crunchy--because of the sugar topping--yet moist underneath.  To intensify the apple flavor, I decided to change the water to apple cider.  It all came wonderfully in one dish that didn't last long in my house.  Everyone begged me to make another one!

 Give it a try, perhaps you'll agree!

Apple Cobbler

Makes one 8-x 8-inch dish


For filling:
2 pints homemade apple pie fillings

For cake topping:
2 cups all-purpose flour
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 Tablespoons cold, unsalted butter, cut into small pieces
1/4 cup very hot apple cider

For sugar topping:
2 teaspoons granulated sugar


Preheat oven to 400F.  Grease or butter 8-inch square baking dish.  Spoon apple pie fillings onto the dish, spreading it evenly.

Place all cake topping ingredients in a medium bowl, except the apple cider.  Rub the butter pieces with the flour until the mixture resembles coarse meal.  Pour in very hot apple cider and stir until the mixture just comes together.

Drop large spoonfuls of the dough over apples, try to even out the dough; it will not cover completely, do the best you can.  Sprinkle the top of the dough with the 2 teaspoons of sugar.

Place the baking dish on a cookie sheet, in case the cobbler bubbles over and drips; and bake for 15-20 minutes or until topping is golden and baked through.  Serve warm with vanilla ice cream or a drizzle of heavy cream.


Source:  adapted heavily from Gonna Want Seconds' Southern Peach Cobbler

Chocolate Sprinkles Cake with Fluffy Chocolate Ganache Frosting

My son just had a birthday this week and this was the cake I made for him.  I've been super busy with everything in my life right now that I was glad that he wasn't fussy about how his birthday went.  As long as he got his favorite food for dinner (sushi!), some cool presents (like a Nerf gun!), and a cake (homemade by his momma!), he's contend.  I tell you, birthday celebration for a teen boy is so much simple.  I like how mellow it is with no drama whatsoever!

Anyway, this cake's inspiration came from looking at funfetti cake.  I asked my son what kind of cake he wanted.  He said anything will do as long as it is a chocolate cake.  And so I bargained with him that I would make the frosting chocolate but the cake yellow with chocolate sprinkles in it.  The chocolate sprinkles that I used wasn't the regular jimmies, but the one that's made from real chocolate.  As someone who was born in Indonesia, I'm used to eat chocolate sprinkles in sandwich bread.  The origin of eating this type of food came from the Dutch, who occupied Indonesia for quite some time and brought their eating habits to Indonesia.  The chocolate sprinkles is called hagelslag, which means hailstorm; and I think the name fits very well.  Chocolate hails sandwich is such a comfort food!   The way the sandwich is prepared is to slather bread slices heavily with butter so the sprinkles will stay put.  Although my son was born here, it's a habit that he's acquired since I've served to him from time to time.  To see which chocolate sprinkles to use, see here.

My husband teased me endlessly about the appearance of this cake, saying that the chocolate sprinkles creates a pattern like ants in the cake, but of course the cake tastes nothing like it!  I think it's simple, elegant, manly enough, and not too mention very delicious.  The texture of the cake is tender with tight crumbs allover and the frosting is equally rich and delectable.  I'm happy that I made this cake for my son because it's perfect for him.

Chocolate Sprinkles Cake with Fluffy Chocolate Ganache Frosting

Makes one 8-inch, 2-layer cake


For the cake
1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 cups granulated sugar
3 eggs
3 egg yolks
1 teaspoon vanilla extract
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup nonfat buttermilk
3/4 cup real chocolate sprinkles or hagelslag

For the fluffy chocolate ganache frosting
12 ounce semisweet chocolate, finely chopped
1 cup heavy cream
1 cup (2 sticks) unsalted butter, at room temperature
1 cup confectioners' sugar
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract


Position a rack in the center of the oven, and heat the oven to 350F.  Butter and flour two 8-inch round cake pans.

To make the cake:  Using a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar on medium speed for 3 to 4 minutes, or until light and fluffy.  Stop the mixer a few times and scrape the sides and bottom of the bowl and paddle to release any clinging butter or sugar.

In a small bowl, whisk together the eggs, egg yolks, and vanilla just until combined.  On low speed, slowly pour the egg mixture into the butter mixture and mix just until incorporated.  Scrape the bowl and paddle again, then beat on medium speed for 20 to 30 seconds, or until the mixture is homogenous.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt.  On the lowest speed, add about one-third of the flour mixture to the egg-butter mixture and mix just until barely combined.  Immediately pour in about half of the buttermilk and continue to mix on the lowest speed until the buttermilk is almost thoroughly incorporated.  Stop the mixer and scrape the sides and bottom of the bowl well.  Again on the lowest speed, add about half of the remaining flour mixture and mix just until barely combined.  Add the rest of the buttermilk and mix just until combined.  Be careful not to overmix.

At this point, it is best to finish the mixing by hand.  Remove the bowl from the mixer stand and using the rubber spatula, fold in the remaining flour mixture and the chocolate sprinkles just until the batter is homogenous.  As you fold, be sure to incorporate any batter clinging to the sides and bottom of the bowl.  Divide the batter evenly between the prepared cake pans.

Bake for 40 to 50 minutes, or until the tops are golden brown and the cakes spring back when pressed in the middle with a fingertip.  Let cool completely in the pans on wire racks.

To make the ganache frosting:  While the cake layers are cooling, put the chocolate in a medium heatproof  bowl.  In a small saucepan, scald the cream over medium-high heat (bubbles start to form around the edge of the pan, but the cream is not boiling).  Pour the hot cream over the chocolate and let sit for about 1 minute, then slowly whisk together the chocolate and cream until the chocolate is completely melted and the mixture is smooth.  Let sit at room temperature for 1 to 2 hours, or until completely cool.  (Or refrigerate the ganache until cool, about 30 minutes, whisking every 10 minutes.)

Fit the stand mixer with the paddle attachment and beat the butter on medium-low speed for 10 to 15 seconds, or until smooth.  Add the confectioners' sugar, salt, and vanilla and continue to beat on medium-low speed for about 2 minutes, or until the mixture is fluffy and smooth.  Stop the mixture a few times and use a rubber spatula to scrape the bowl and the paddle to release any clinging butter or sugar.  On medium speed, add the cooled ganache and beat for about 2 minutes, or until completely combined.  Stop and scrape the sides and bottom of the bowl.   Turn up the mixer speed to medium-high and beat for about 1 minute, or until the frosting lightens in color and thickens.  You should have 4 cups.

Remove the cooled cakes from their pans.  Using along, serrated knife, trim the top of each cake to level it.  Place one cake layer on a cake plate.  Spoon about 1 cup of the frosting on top and use an offset spatula to spread it evenly to the edges.

Carefully place the second cake layer, top side down, on top.  Spoon about 1 cup of the frosting on top and spread it over the top and down the sides of the cake, smoothing the frosting as well as you can and covering the entire cake with a thin layer.  If time permits, refrigerate the cake for 20-30 minutes to let the crumb coating set.  Spoon a heaping cup or so of the frosting on top of the cake, and spread it evenly across the top and down the sides.  If desired, spoon any remaining frosting into a pastry bag and decorate the cake as you like.

The cake can be stored in an airtight container at room temperature for up to 2 days.


Source:  adapted from Flour by Joanne Chang

No-Bake Strawberry Bars

When I first tried the original recipe, I was amazed by how delicious it was.  Who could have thought that cream cheese, gelatin and whipped cream go harmoniously together in such a way  in this no-bake dessert?  I give kudos to Judy at The Midnight Baker for sharing the recipe in her original post, No-Bake Cherries Jubilee Pie.  My family loves this kind of dessert and quickly voted to have it in a repetitious rotation :)  

This time I made it with strawberry gelatin and chopped fresh strawberries for the filling, and used rectangular baking dish to make the dessert.  I found that this combination works as well.  I think the only other modification I did was in the amount of sugar used in the crust in that I only used one teaspoon instead of three teaspoons.  Do follow her suggestion of using the extra creamy whipped topping because it makes a difference in the taste and texture.  And lastly, you really should try this because it's super easy and way too tasty not to make!  I, myself, can't wait to try it with different types of flavor and fruit.

No-Bake Strawberry Bars

Makes one 9-x-13 baking dish


Crust:
2 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon sugar

Filling:
1 tub (8 oz) extra creamy whipped topping
4 oz cream cheese, softened
1 package (3 oz) strawberry gelatin dessert
3/4 cup boiling water
1 package (8 oz) fresh strawberries, save some prettier strawberries for garnish, the rest is chopped into smaller pieces

Topping:
1 tub (8 oz) extra creamy whipped topping
 Fresh strawberries, halved


Mix all crust ingredients well.  Press into a 9-x-13-inch baking dish.

For filling, beat softened cream cheese with a wire whisk attachment on a stand mixer, set aside.  Mix the strawberry-flavored gelatin in a separate large bowl with the boiling water, stirring until all gelatin is dissolved.  This will take about 2 minutes.  Slowly whisk the gelatin into the cream cheese.  There will be lumps, don't worry.

Place the bowl with the gelatin/cream cheese mixture in a larger bowl filled with ice water and ice cubes until the gelatin is beginning to thicken.  This will take about 5 minutes or so.  Stir every minute or so that you keep an eye so it doesn't actually set.

Fold in 1 tub of the whipped topping, then fold in the chopped strawberries.  If the mixture doesn't "mound" refrigerate for maybe 10-15 minutes until it does (mine mounded without chilling).

Spoon mixture into prepared crust, spreading it out evenly.  Chill for 4-6 hours or overnight.

Top with the second full tub of whipped topping.  Decorate with halved fresh strawberries.


Source:  The Midnight Baker (No-Bake Cherries Jubilee Pie)

Corn Crepes with Blueberry Sauce

Before making this dessert, honestly, I've never tried eating corn with blueberry.  I've eaten corn kernels sauteed in lots of butter and spoonsful of sugar with a dash of salt or an Indonesian version of sweet tamale--a mixture of corn, shredded coconut, sugar and salt wrapped in corn husk and steamed until soft.  Boy, that was a good sweet snack!  But never corn with blueberry and ice cream.

This doesn't make me not like the pairing; I think it's a wonderful one especially when the corn and blueberries are in season.  I love crepes and there's an interesting texture of the crepes with the addition of cornmeal in there; a little different but in no way bad.  Blueberry sauce is one of my family favorites to use in desserts so it can't go wrong in this dish.  And, oh boy, the vanilla ice cream just finishes off nicely!

In the last few weeks of summer--it's already cooling down rapidly here in Oregon--I'm sharing this recipe before it's too late!

Corn Crepes with Blueberry Sauce

Makes 6 servings


Corn Crepes:
2 large eggs
1 cup milk
1/2 cup all-purpose flour
1/2 cup cornstarch
3/4 teaspoon salt
1 ounce (2 tablespoons) unsalted butter, melted
1/2 cup (about 1 ear) uncooked fresh corn kernels, preferably white
3 tablespoons white cornmeal, preferably stone-ground

Blueberry Sauce:
1 1/2 pints blueberries
3 tablespoons sugar
1 1/2 teaspoons freshly squeezed lemon juice

Vanilla ice cream


To make the crepes:  Put the eggs and milk in a food processor or blender.  Blend until smooth.  Sift together the flour, cornstarch, and salt and add it to the egg mixture.  Blend until smooth.  Add the melted butter and again blend until smooth.

Transfer the batter to a bowl and stir in the corn kernels and the cornmeal.  Refrigerate for 30 minutes to overnight.

Heat a 6-inch crepe pan or nonstick skillet over medium heat.  Lightly grease the bottom of the pan.  fill a 1/4-cup measure three-quarters full with the crepe batter and pour it into the pan, rotating the pan so that a thin layer covers the entire bottom.  Cook for about 1 1/2 minutes, until lightly browned.  Using the edge of a knife, loosen a corner of the crepe from the pan.  Using your fingers, flip the crepe over and cook for another 15 seconds.  Place the finished crepe on a large plate.  Continue cooking crepes, stacking them, slightly overlapping, on top of each other, until there are at last 12.  It is not necessary to grease the pan after making each crepe.  Wrap the crepes in plastic wrap until ready to use.

To make the blueberry sauce:  Place 1 pint of the blueberries, the sugar, and lemon juice in a medium saucepan.  Cook, covered, over medium heat, stirring frequently, until the blueberries are soft and juicy, about 3 minutes.  Stir in the remaining blueberries.

To serve:  Place a small scoop of ice cream in the middle of each of the crepes.  Fold crepe over the ice cream.  Place 2 crepes on each of 6 plates.  Accompany with some warm blueberry sauce.  Serve immediately.


Source:  A Passion for Desserts by Emily Luchetti

Blackberry Kahlua Cream Tart

Ah...blackberries.  I hate them when they're growing on or near my property because they'll take over everything.  I hate them for having such sharp thorns that go deep into the skin when I cut the branches that come from the neighbor's property over my fence.

But, come summer, when the fruits are ripe and juicy and sweet, then I love them.  The fruits are deep black and so easy to pick.  And what's best is that they're free, as long as I have time to pick.  This tart was made because my husband suggested one day that we went and picked blackberries in the neighborhood.  Anytime I can spend time together with him, however short, will be a good time.  So we traipsed about in one walking trail not far from home; there's someone kindly enough to clear a path around the thick bushes making it easy for us to gather the fruits.  It took us about half an hour to gather about 4 cups of fruits and we came home happy.

I love the flavor and texture of this tart; cool and smooth seedless blackberry puree that sits on top of shortbread-like crust with billowy whipped cream topping.  What's not to like?

Blackberry Kahlua Cream Tart

Makes 10 servings

1 10-inch Tart Pastry shell, fully baked--recipe follows.  I used a rectangular tart pan instead of an 10-inch round tart pan

Blackberry Puree

4 cups fresh blackberries (save some for decorations on top of the tart)

1/2 cup sugar

4 teaspoons cornstarch

Grated zest of 1 lemon

Kahlua Whipping Cream

1 1/2 cups heavy cream

2 tablespoons confectioners' sugar

2 tablespoons Kahlua

Cool the tart shell thoroughly on a rack.  Transfer the shell to a large, flat plate or platter, cover with foil, and refrigerate.

To make the blackberry puree, process the blackberries in a blender or food processor until smooth.  Strain the puree through a fine-mesh strainer, working and pushing it with a spoon so you end up with as much seedless puree as possible; you should be left with close to 2 cups of puree.

Put the puree into a non-aluminum saucepan.  Mix the sugar and cornstarch in a small bowl and stir it, along with the lemon zest, into the puree.  Bring to a boil over medium heat, stirring often.  Hold it at a low boil for 1 minute, stirring, then scrape it into a glass casserole or pie pan and place it in the fridge to cool.  Once it has cooled, scrape it into the tart shell, evening it with a fork.  Cover and refrigerate for at least 30 minutes.

When you are just about ready to assemble the tart, put the beaters and whipping cream bowl in the freezer.  Once they're chilled, beat the cream until it almost holds soft peaks, then add the sugar and Kahlua.  Beat until good and firm, but don't let it get grainy.  Spread the whipped cream over the puree and arrange a few blackberries here and there if you saved some out.  Slice and serve right away or hold in the fridge, covered for up to several hours.

Tart Pastry

Makes 1 10-inch tart shell

1 1/2 cups unbleached all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

10 tablespoons unsalted butter, cut into 1/4-inch pieces

2 tablespoons (approximately) cold water

In a large bowl, mix the flour, sugar, and salt.  Add the butter and cut it in until the mixture resembles very small crumbs, with all the flour having been dampened by the fat; it should be actually be starting to clump together without the water.  At that point add the cold water, a teaspoon at a time, tossing and compacting the mixture with a fork until the dough coheres.

When the dough coheres, knead it once in the bowl to distribute the butter, then flatten it on a sheet of plastic wrap into a disk about 1/2 inch thick.  Wrap and refrigerate for about 30 minutes before rolling.  

To roll the dough:  Put the dough on a sheet of lightly floured wax paper.  Lightly flour the top of the dough, then roll it into a circle 13 to 13 1/2 inches in diameter.  Carefully invert the dough over the pan and tuck the dough down into the pan without stretching it.  Trim the dough off flush with the top of the pan.  Cover and refrigerate until baking.

Preheat the oven to 400F.  Line the shell with foil and tuck in into the pastry.  Pour dried beans or pie weights into the foil.  Place the weighted shell in the oven and bake for 15 minutes.  Remove the pan from the oven and very carefully lift the foil out of the pan with the beans still in it.  Pierce the bottom of shell several times with a fork and put the shell back in the oven for about 10 to 12 minutes, or until golden brown.  

Source: adapted from Country Baking by Ken Haedrich