Spoil Dad with these rich chocolate malt brownies topped with chocolate ganache and bananas sautéed in caramel sauce. They’re the perfect dessert for showing your love on Father’s Day!
For the Brownies
½ cup unsalted butter, cut into cubes, plus more for pan
Cocoa powder, for the pan
5 ounces semisweet chocolate, coarsely chopped
½ cup all-purpose flour
½ cup malted-milk powder
1 teaspoon expresso powder
½ teaspoon salt
½ cup dark chocolate chips
¾ cup packed dark brown sugar
1 large egg, plus one large egg yolk
1 ½ teaspoons pure vanilla extract
Preheat oven to 350˚F. Butter and lightly flour with cocoa powder a rectangular 8-cakelet pan and set aside.
In a heatproof bowl, combine the chocolate and butter, then set over simmering water. Whisk until melted and smooth. Set aside to cool slightly.
In a medium bowl, whisk together the flour, malted-milk powder, expresso powder, salt, and chocolate chips; set aside. Using an electric mixer fitted with the whisk attachment, beat the sugar and eggs in the mixer bowl until thickened and fluffy, about 2 minutes.
Add melted chocolate mixture and vanilla; mix to combine, about 30 seconds more. Fold in the flour mixture until just combined.
Evenly add the batter into the prepared pan, filling each opening 2/3-3/4 full. Spread the top of each brownie evenly. Depending on the size of the pan, you should get 7-8 brownies out of the batter. Place in the oven and bake until a cake tester inserted in the center comes out with just a few crumbs on it, 20 to 25 minutes. Cool in the pan for ten minutes or so, then carefully remove and transfer the brownies to a wire rack to cool.
Make the topping while they cool.
For the Topping
6 oz. semisweet chocolate, finely chopped
¾ cup heavy cream
Add the chocolate to a bowl. Bring the cream to a boil in a small saucepan over medium-high heat stirring occasionally. Pour over the bowl of chopped chocolate, let the chocolate mixture stand for 1 minute; then stir until smooth.
Let the ganache set for 20 minutes, then pour evenly over the brownies. Let the brownies cool until the ganache is set, at least 1 ½ hours.
4 small bananas
1/2 cup caramel sauce, homemade or high-quality
Slice the bananas, then split by slicing each piece in half again down through the banana length wise. Add the caramel sauce to a sauté pan over medium heat, cook until melted.
Add the bananas and cook until just starting to soften. Place the brownies on a plate, then top with a banana slice on each brownie. Drizzle over the caramel sauce left in the pan and serve immediately. Makes 7-8 servings.
This dessert is like a trip to the Islands! Delish mini Pineapple, Banana, and Coconut Cakes filled with vanilla cream cheese icing and topped with toasted coconut.
For the Cakes
Butter, softened for the pan
1-1/2 cups all-purpose flour, plus more for pan
1 cup Dark Moscovado sugar
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon ground cinnamon
1 large egg plus one egg yolk, beaten
¾ cup vegetable oil
¾ teaspoons vanilla extract
4 ounces crushed pineapple in juice, undrained
1 cup mashed ripe bananas
1/2 cup toasted unsweetened coconut
Preheat oven to 350°F. Butter and flour an eight welled mini cake pan.
Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted coconut. Divide batter evenly among the eight mini cake pan.
Place in the oven and bake 30 to 35 minutes or until a cake tester inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Carefully remove from pans to wire racks, and cool completely, about 1 hour.
For the Frosting
8-oz.cream cheese, softened
½ cup butter, softened
2 cups powdered sugar
1 teaspoons vanilla
Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
Toasted coconut pieces (if desired)
Slice each cake in half. Use about half the frosting on the bottom of the split cake halves and then place the tops back on the cakes. Add the remaining frosting to a large piping bag fitted with a star tip. Pipe the remaining frosting on top of the cakes. Add the toasted coconut pieces (if using) and serve.
Summer grilling is easy with this tasty Tomato Jam, Red Onion, and Speck Pizza! A fun treat to make, be sure to have all your toppings ready to go by the grill and this pizza will come together quickly when you make it grill-side.
½ pound pizza dough, freshly made or store purchase
Flour for rolling the dough
Olive oil for the grates
½ cup Tomato Jam, jarred or homemade (recipe to follow)
1 cup shredded mozzarella cheese
7-8 slices thinly sliced speck or Prosciutto ham
½ red onion, sliced thinly
2 teaspoons fresh oregano leaves
Heat a grill to high heat. Roll or stretch the pizza dough out into a square or circle and place on the back side of a lightly flour sheet tray. Carefully brush the grill grates with olive oil. Slide the dough off the sheet tray and on to the oiled grates. Cook until the dough is lightly browned and well-marked with grill lines. Turn-over and cook the dough for just for 2-3 minutes more.
Remove and place on the back of the sheet tray with the well-marked side up.
Spread the tomato jam over the pizza, leaving a border. Top with the cheese, then slices of Speck, red onion and oregano staying inside the border. Slide off the sheet tray and back on the grill, close the lid and cook until the pizza bottom is lightly browned and the cheese is melted and bubbly. Cool for 5-10 minutes, place on a cutting board and serve.
Roasted Tomato Jam
2 pounds Campari or any small sweet tomatoes
1 teaspoon salt
1 teaspoon olive oil
1 cup sugar
3 tablespoons freshly squeezed lemon juice
1 tablespoon fresh grated ginger
Preheat the oven to 350 degrees. Over a bowl, cut the tomatoes in half; using a spoon or your fingers, remove the seeds into the bowl, reserving the tomato water and seeds. Try to remove as many seeds as possible. Place the tomato halves in another bowl and toss with the salt. Oil a sheet pan with 1 teaspoon of olive oil. Place the tomatoes, skin side down, on the baking sheet and then in the oven; roast for 20 minutes. Remove from the oven and allow to cool slightly. Strain the tomato seeds and water through a fine mesh strainer; press hard on the seeds to remove as much water as possible. Reserve the tomato water and discard the seeds. You should have about ½ cup of tomato water.
Slide the skins off the roasted tomatoes and add the remaining tomato pulp to a large saucepan; discard the skins. Add the tomato water and the remaining ingredients. Bring the tomato mixture to a simmer and cook for 1 ½ hours until the jam is thick and sweet. Cool to room temperature. Store the jam in a tightly closed jar or container in the refrigerator. Makes about 1 -1 ½ cups of tomato jam.
A tasty treat for all, celebrate Memorial Day with these sous vide fruit cups. Fresh fruit and a cookie-like pecan crunchy top plus whipped cream make a fun dessert you can assemble right at the table.
For the fruit:
2 cups ripe strawberries, stemmed, washed, and quartered
2 cups fresh blueberries, stemmed and washed
1/4 cup granulated sugar
Juice of 1 lemon
Preheat the sous vide circulator to 180˚F.
Put the berries into a large bowl add the sugar and lemon juice and then toss gently to coat.
Add to a vacuum bag and seal. Submerge the pouch in the water bath and cook for about 30 minutes.
Cool completely and then refrigerate until ready to use. When ready, cut the pouch open and gently pour into a bowl.
For the cookie crumble
1/2 cup all-purpose flour
1/4 cup firmly packed dark brown sugar
1/2 tsp. kosher salt
1/2 teaspoon ground cinnamon
4 ounces unsalted butter
1 cup whole pecans, some broken
In a small bowl, whisk together the flour, dark brown sugar, salt and cinnamon. In a medium sauce pan over medium heat, melt the butter. Remove from the heat and stir in the flour mixture until small clumps form and all the butter is absorbed. Add the pecans and stir in. Pour onto a parchment lined baking tray and cool.
Divide the fruit evenly in six bowls. Divide evenly the cookie crumble and sprinkle over the fruit. Top with whipped cream and holiday sprinkles. Serve immediately
A deliciously sweet, tangy buttermilk and lemon dessert! This Panna Cotta is served in a pool of fresh tart rhubarb sauce and topped with sous vide rhubarb pieces flavored with Grand Marnier.
For the Rhubarb
8 oz. fresh rhubarb
2 tablespoons sugar
2 tablespoons Grand Marnier
Preheat the sous vide circulator to 190˚F. Wash and cut the rhubarb into slices about 1.5” long. Place the rhubarb in bowl add the sugar and Grand Marnier; toss to coat. Add in an even layer into a vacuum bag and tightly seal under vacuum.
Add the bag to the water bath and cook for 45 minutes. Remove and cool completely.
Refrigerate the bag until cold or overnight.
For the Buttermilk Panna Cotta
2 tablespoons water
1 1/2 teaspoons unflavored gelatin
Nonstick oil spray
1 cup cream
1 teaspoon lemon zest
1/2 cup sugar
2 cups buttermilk
2 teaspoons vanilla extract
Pour 2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Lightly spray six 1 cup silicone ramekins or custard cups with nonstick spray.
Heat cream, lemon zest, and sugar in medium saucepan over medium-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to low boil, stirring occasionally. Add gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla then divide the mixture evenly among prepared ramekins. Refrigerate panna cotta until set, about 4 hours or overnight. Cover once the surface has set.
Loosen the panna cotta in each cup. Place a plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Open the vacuum bag with the rhubarb and serve the rhubarb with its sauce over the Panna Cotta and the mint sprigs. Serve chilled.