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Category Archives: Dessert

Apple Cake with Pumpkin Whipped Cream

December 19, 2017

Another favorite…

  • 1/3 cup plus ½ cup cane sugar
  • ¼ cup apple cider
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 2 large Honey Crisp apples, peeled, cored and sliced
  • 1 cup white whole-wheat flour
  • 1¾ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 large egg
  • ½ cup apple cider
  • ½ cup extra light olive oil
  • 1 teaspoon vanilla extract

Preheat oven to 375 degrees. Butter a 9-inch square pan (any shape will be fine)

Stir together 1/3 cup sugar with apple cider, lemon juice and cornstarch in a small saucepan, then stir in the apples. Bring to a simmer and continue to simmer, stirring occasionally about 10 minutes. Remove from heat.
Whisk together flour, baking powder, cinnamon, cloves, nutmeg, salt and remaining ½ cup sugar in a medium bowl.
Whisk together egg, cider, oil and vanilla in a large bowl. Add the flour mixture- whisk till combined.
Spoon the batter into baking pan spreading evenly. Then pour apple mixture evenly over batter. Bake for 25 to 30 minutes or till cake is done.

Pumpkin Whipped Cream

  • 1 cup heavy whipping cream
  • ¼ cup confectioners sugar
  • ½ cup pumpkin puree

Whip the cream in a standing mixer till soft peaks form. Add the sugar and pumpkin puree. Whip for another minute and chill for an hour before serving with cake.

Apple Cardamom Trifle

December 18, 2017

I thought I would do a bunch of desserts for the upcoming holidays.. this is one of my favorites…

Apple Filling

  • 3 tablespoons unsalted butter
  • 4 large apples, Pink Lady and Honey Crisp, peeled and cut into 1 inch pieces
  • 1 cinnamon stick
  • 3 cardamom pods, seeds taken out and crushed
  • ½ cup sugar
  • ½ cup apple cider
  • Juice of half a lemon

Place the butter in a large frying pan. Add the apple pieces, cinnamon stick, cardamom seeds and sugar. Stir constantly until the butter melts on a medium heat. Add the cider and lemon juice and bring to a boil. Lower the heat and cover with lid for ten minutes or till the apple pieces are soft but not mushy. Bring to room temperature and refrigerate. Take out of fridge a few hours before assembling. Divide into two portions.

Vanilla Custard (Gale Gand Recipe)

  • 2 cups 2% milk
  • ½ vanilla bean, split lengthwise
  • 6 egg yolks
  • 2/3 cup granulated sugar
  • ¼ cup cornstarch
  • 1 tablespoon unsalted butter

In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in ¼ cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
Pour the mixture through a strainer back into the saucepan. Cook over medium high heat, whisking constantly, until thickened and slowly boiling. Removed from and heat and stir in butter. Transfer to a storage bowl. Cover with plastic wrap to eliminate skin forming. Refrigerate overnight. Divide into two portions.

Cinnamon Whipped Cream

  • 8 oz Mascarpone cheese
  • 1 cup whipped cream
  • 2-3 tablespoons powdered sugar
  • 1-2 teaspoons powdered cinnamon

Whip the mascarpone cheese, whipped cream, sugar and cinnamon till stiff peaks form.

One pound cake, sliced, divided into two layers
One trifle bowl

Assemble the trifle by starting with a layer of pound cake at the bottom. Cover with one portion of the apples and then the custard. Repeat the process one more time and top with cinnamon whipped cream. Refrigerate for at least 4 to 5 hours before serving.

Applesauce Chocolate Cake with a Spiced Icing

December 17, 2017

Great dessert for the holidays…

  • 1 cup white whole wheat flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon powdered cinnamon
  • ¼ teaspoon powdered nutmeg
  • 2 ounces unsweetened chocolate, melted
  • ½ cup extra light olive oil
  • 1 cup turbinado sugar
  • 2 eggs
  • 1 cup homemade or store bought applesauce
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F.
Grease and flour a 9” round pan.

In a medium mixing bowl, sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a large bowl of a mixer, add the melted chocolate and the oil. Add sugar and beat until mixture is creamy. Beat in eggs, one at a time, then add the applesauce and vanilla and mix well. Stir in dry ingredients and pour into the round pan.
Bake for 35 to 40 minutes or until tester is clean. Let cool and then top with the spiced icing.

Spiced Icing

  • ¾ cup confectioner’s sugar (powdered sugar)
  • ¼ unsweetened cocoa powder
  • 1 teaspoon powdered cinnamon
  • ¼ teaspoon powdered nutmeg
  • 5 tablespoons milk

In a small mixing blow, combine the sugar, cocoa, cinnamon, nutmeg and milk. Whisk well until all ingredients are incorporated and smooth. Add more milk if needed to reach the desired consistency.

Pour on top of the the cake and spread to the sides evenly.

Chocolate Applesauce Cake

Besan and Nariyal Barfi (Indian Confection Made with Chickpea Flour and Coconut)

October 15, 2017

Here is one of my favorite Indian sweets! Happy Diwali! Enjoy..

  • 1 cup besan (chickpea flour)
  • 1/2 cup coconut oil
  • 1 cup shredded coconut
  • ½ cup fresh ricotta cheese
  • 4 to 5 green cardamoms (seeds taken out and crushed)
  • 1¼ cups sugar
  • Sliced almonds
  • Pistachios, chopped

Heat a medium frying pan and add the coconut oil. Add the besan and sauté on medium heat for at least 30 minutes (or more) till the mixture turns a light caramel color.
Add the ricotta, coconut and cardamom seeds. Mix well and let the moisture from the ricotta cook out- about ten minutes.
Turn the heat off and add the sugar. Mix well until all is incorporated.
Spread the mixture on to a shallow platter with edges. Smooth with a spatula and sprinkle the almonds and pistachios and press down with fingers. Keep in fridge for half an hour to set. Take out and cut into small squares and serve.

Honey Orange Walnut Cake- Great for Rosh Hashanah

September 20, 2017

This cake is delicious- everyone loved it. It was light yet very moist due to the honey orange syrup.

Try it for the upcoming holiday.

  • 1 ¼ cup white whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 tablespoon orange zest

Mix the flour, baking powder, cinnamon, nutmeg, cloves, salt and orange zest in a medium bowl. Whisk to aerate. Keep aside.

  • ¾ cup raw sugar
  • 1/3 cup extra light olive oil
  • 1 egg
  • ¾ cup 1% milk
  • 1 teaspoon vanilla extract
  • 1 cup toasted chopped walnuts

Heat oven to 350 degrees F. Grease and lightly flour a 9 inch round cake pan.

Beat the sugar and olive oil in an electric mixture for 2 to 3 minutes. Add the egg and vanilla extract and beat for another 2 minutes. Add the milk and mix for 30 seconds and add the walnuts. Add the dry mixture to the wet and mix well and pour into the round cake pan. Bake for about 30 minutes or until the done. Let cool and take out of pan onto a flat platter.

Honey Orange Syrup

  • 1 cup honey
  • ¼ cup water
  • ¼ cup fresh orange juice

In a small saucepan, combine the honey, water and orange juice. Bring to a boil and cook on simmer for 4 to 5 minutes. Turn heat off and slowly drizzle the honey syrup on to the hot cake. Repeat till all of the syrup is absorbed.

Let the cake cool before serving.

Watermelon Sorbet with Yogurt

August 31, 2017

This is perfect for a hot day and very easy to whip up in your blender… make it before the watermelons go away… I served the sorbet with some macerated blueberries… yum! Healthy and delicious… and simple!

  • 4 cups watermelon, cut up and frozen overnight
  • ½ cup full fat yogurt
  • 2 to 3 tablespoons honey
  • 2 to 3 tablespoon lemon juice

Transfer the watermelon, yogurt, honey and lemon juice to a Vitamix. Blend till a sorbet consistency is formed. Transfer to a air tight container and freeze.

  • 1 cup blueberries
  • 1 tablespoon sugar
  • ½ vanilla pod, sliced in half or ½ teaspoon vanilla extract
  • 2 tablespoons fresh mint, chopped

Transfer the blueberries, sugar, vanilla and mint to a bowl. Mix well and let sit at room temperature for 2 to 3 hours.

Serve with the sorbet.

Phirni- Indian Rice Pudding

August 13, 2017

Phirni is a rice pudding like dessert common in the Middle East. It is also popular in Kashmir and other parts of North India. I have known about it since I was tiny. My Mom would make it for us in individual bowls, especially when we had people over for dinner. It is a creamy concoction of milk and sugar. The milk is thickened with rice and flavored with crushed cardamom seeds. It can be topped with chopped almonds and pistachios.

  • ½ cup rice
  • ½ cup water

Soak rice in water for 2-3 hours. Blend the mixture in a blender by first adding the wet rice and ¼ cup water. Gradually add the rest of the water and blend till smooth. Keep aside.

  • 4 cups milk (whole milk or low fat)
  • ¾ cup sugar (adjust according to taste)
  • ¼ cup slivered almonds
  • 4-5 cardamom pods, ground

Garnish

  • ¼ cup slivered almonds
  • 3 cardamom pods, ground
  • ¼ cup pistachios, ground

In a medium saucepan, heat the milk and bring to a boil. Turn the heat down and simmer the milk. Add the sugar, almonds and cardamom. Gradually add the rice mixture while stirring constantly. Keep stirring till the mixture thickens up like a custard. Cook for another 3-4 minutes on low heat, stirring constantly.
Transfer to a serving bowl and garnish with almonds, ground cardamom and pistachios.