From Dessert

Donuts || mini magic

Loving these mini-donut pans that we purchased over the holidays. The recipe is super simple taking about 10-15 minutes to prepare and 4-5 minutes to cook. They were perfect from the very first batch that we made. The neighbors even agreed. To buy the pans click here. For some recipes: Baking Addiction does a lemon version, and then Glorious Treats shares some love here, or try Cookie & Cups ‘FunFetti’ version here.

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Trifle Celebration || 4th july

Happy Birthday America. Here is a dessert that is easy to make and is perfect for hauling to that cross town BBQ with some ‘Trifle in a Jar’. Make it with blueberries and raspberries and you have a red, white and blue dessert.

It is semi-homemade, with vanilla pound cake that was purchased from Wholefoods, berries from the farmers market and custard & cream

that was made from goose eggs and wonderful organic dairy products also from the farmers market. For an extra kick you can spritz the vanilla pound cake with some Madeira.

Here is the link to my favorite pouring custard recipe [click here]. The recipe states that the whisking on the stove takes about 15 minutes, I find it is more like 7-10 minutes. Oh and the goose eggs are so rich they make the custard a beautiful yellow color, if you do use goose eggs you will only need 2 for this recipe.

Assembly is really easy. Cut rounds in the vanilla pound cake and the rest is easy with layering of ingredients into the canning jars: cake, blueberries, custard, cake, raspberries, custard, cake, custard, cream. Put the lid on and then store them in the fridge for at least 3-4 hrs before serving, this way all the flavors meld together – delicious.

Zesty || orange pound cake

A friend was over for dinner the other night and baked this zesty and deliciously moist pound cake and gave it to us as a ‘hostess-gift’. Thanks a million Cheryl [and for sharing the recipe] we were fighting over the last piece including the crumbs. For a similar recipe by Barefoot Contessa as demonstrated by The Amateur Gourmet [viaclick here.

Panettone || bread pudding

This decadent “holiday” [as in anytime you are not counting calories or practicing eating in moderation] recipe for Panettone Bread Pudding could not be any easier. It is only ‘bread’ pudding, not ‘bread and butter’ pudding as all the butter is already in the Panettone. The recipe below has been modified from a few Jamie Oliver versions [click here for an example] to make it as easy and quick as possible without any sacrifice to the level of deliciousness.

Here is your shopping list for 5 basic ingredients:

  • 1 – Panettone
  • 8 – Large free range egg yolks
  • 4 oz – Granulated white sugar
  • 16 oz – Heavy Whipping Cream
  • 2o oz – Milk

At this time of the year you can find Panettone from WholefoodsTrader Joes or WorldMarket , otherwise check with your local Italian Deli.

Here are the simplified instructions that from start to finish with the prep work will take you only about 15-20 minutes.

Step One: Line either a Loaf Pan or Large Muffin Tins [8-10] with parchment paper so that the paper comes up high on all sides.
Step Two: Pre-heat the oven to 180*C / 350*F.
Step Three: Cut the crust / outer layer off the panettone.

Step Four: Cut the Panettone into 1 inch thick slices, and then into quarters.

Step Five: Combine the eggs and sugar into a bowl, and whisk them until they are fluffy, and the sugar dissolves.

Step Six: Add the milk & cream into the egg mixture and whisk until combined.
Step Seven: Dip the sliced Panettone into the batter one and a time, and line your prepared tin[s].

Step Eight: Pour the remaining batter over the pudding[s].
Step Nine: Bake a large loaf pan for 30-35 minutes, and/or the muffin tins for 20-25 minutes until the centers are slightly wobbly.
Step Ten: Set them aside to cool a little, so that they have a chance to firm up before serving.

This recipe can be made a day or two ahead of time and reheated in the oven. Just serve it up with ice-cream and you are good to go. You could add some caramel sauce, but really this is perfectly rich and flavorful on its own. In fact some tart frozen yoghurt or goat-cheese ice-cream really compliments this dish. Enjoy!

PS. I will update the photos when I make it again in the next week or so. It was eaten too quickly to get a photo of it served up with ice-cream.

Chocolate || pistachio truffles

This is an adaptation of a Nigella Lawson recipe that I saw on a Christmas special a few nights back and had to make. The recipe she makes is called Chocolate Pistachio Fudge you can find the recipe by clicking here. This recipe is one that can easily be modified, adding dried fruit for your nut allergy friends for example. Whichever way you make them, as balls rolled in cocoa or sliced into squares, they will be gone in five seconds.