by Kathy Douglas | Dec 3, 2024 | Desserts
This holiday season, indulge in the decadent, airy delight of a classic chocolate soufflé with a modern twist, peppermint white chocolate ganache. This recipe combines the timeless elegance of a soufflé with the innovative use of xanthan gum, an ingredient that ensures the perfect texture and stable structure. Xanthan gum enhances the structure of the soufflé and helps maintain its rise, giving you a dessert that’s as impressive to look at as it is to taste. So, whether you’re a seasoned baker or a culinary enthusiast, this chocolate soufflé with peppermint white chocolate ganache promises a flawless finish every time. Makes four servings.
Peppermint White Chocolate Ganache
1 cup heavy cream
5 ounces white chocolate, finely chopped
½ teaspoon peppermint extract
Souffle
1/2 stick unsalted butter, plus more for greasing ramekins
2 tbsp granulated sugar, plus more for coating the ramekins
¼ tsp salt
2 cups chopped bittersweet chocolat
8 large eggs
1/2 tsp xanthan gum, optional
Make the ganache
Add the finely chopped white chocolate to a bowl and set aside. Add the heavy cream to a saucepan and heat over medium heat until it simmers. Pour the hot cream over the white chocolate and let it sit for about five minutes. Whisk until the chocolate is melted, then add in the peppermint extract, in ½ teaspoons, until you reach the desired flavor. Press plastic wrap on the surface of the cream and set aside for two hours.
Make souffle
Preheat your oven to 375°F. Grease four 6 oz. (180 ml) ramekins to the very top with butter, then coat with sugar all the way up to the top, tap out any excess, and set on a sheet tray.
Combine the butter, sugar, salt, and chopped chocolate in a saucepan over medium-low heat. Heat until mixture melts, then whisk together until the chocolate mixture is completely smooth. Cool to just above room temp about 85˚F.
Separate the eggs into two large, clean bowls.Beat egg yolks, then temper in the chocolate by adding the warm chocolate milk in 1/2-cup increments to gradually raise the temperature of the eggs while whisking. When the eggs are warmed through, add the remaining chocolate and mix until combined Using a stand mixer fitted with the whisk attachment, start whisking the egg whites. Slowly incorporate the xanthan gum as you whisk the egg whites to stiff peaks.
Fold the egg whites into the chocolate mixture in three batches, mixing the third batch until the white streaks are just barely gone. Add the batter evenly to the ramekins, filling to the top. Using a knife, scrape the top of the batter to smooth the surface and remove any excess. With your forefinger and thumb, pinch the rim of each ramekin and run the edge of your thumb around the inside rim
Place the ramekins back on the baking sheet and bake until a gentle tap jiggles only the center of the soufflé, 17 to 20 minutes. Serve immediately with warm peppermint white chocolate ganache..
by Kathy Douglas | Nov 19, 2024 | Desserts
Celebrate the cozy flavors of fall with these irresistible Pumpkin Chocolate Chip Sandwich Cookies! Soft, chewy pumpkin cookies studded with rich chocolate chips are paired with a luscious cinnamon-vanilla cream cheese filling, creating a perfect balance of warm spices and creamy sweetness. These delightful treats are the ultimate comfort food for crisp autumn days and will surely be a hit at any gathering. Whether enjoyed with a hot cup of coffee or as a festive dessert, these sandwich cookies are a must-try for pumpkin lovers. The recipe makes about 24-30 cookie sandwiches.
Cookies
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp kosher sal
2 sticks unsalted butter, softened to room temperature
3/4 cup brown sugar
1/2 cup granulated sugar
3/4 cup pumpkin purée
1 large egg
2 tsp pure vanilla extract
2 cups semi-sweet chocolate chips
Filling:
5 tbsp butter, softened to room temperature
4 oz cream cheese, softened to room temperature
1 tsp vanilla extract
2 cups + 2 tbsp powdered sugar
1/2 tsp cinnamon
1/8 tsp salt
Preheat oven to 375° and line two large baking sheets with parchment paper.
Whisk together flour, baking soda, pumpkin spice, and salt in a bowl.
In a large bowl, using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add the flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate the dough for one hour.
Preheat oven to 375°F. Scoop 1” balls onto the prepared baking sheets, 2 inches apart, and bake until puffed up and golden around the edges, about 12 minutes. Move to a rack and cool completely.
Make the filling:
Using a hand or stand mixer, whip the butter and cream cheese for about 2 minutes. Slowly add in the powdered sugar. Add the vanilla extract, cinnamon, and salt. Beat on medium-high for about 3 minutes, stopping to scrape the sides of the bowl at least twice. Beat on low speed for about 1 minute to help remove any air bubbles.
Put the filling in a piping bag fitted with a large star tip or use a knife. Add the filling to the bottom side of one cookie, then top with another cookie.
If desired, sprinkle the cream cheese with colored sugar and serve.
by Kathy Douglas | Nov 5, 2024 | Desserts
Apricot Walnut Crumb Bars are a delightful twist on a classic fruit crumble. They combine the sweet, tangy flavor of apricot jam with the warmth of cinnamon and the crunch of toasted walnuts. This easy-to-make recipe features a buttery, golden crust that doubles as both the base and crumbly topping, creating a perfect balance of textures and flavors. Whether you’re looking for a crowd-pleasing dessert or a simple treat to enjoy with your coffee, these bars will hit the spot. Makes 8-12 servings.
2 cups (240g) flour
Cooking spray
1 cup (226g) cold unsalted butter, cubed
½ cup (200g) granulated sugar
¼ tsp salt
1 cup (320g) apricot preserves
½ cup (64g) walnut pieces
¼ tsp cinnamon
¼ tsp of cardamom
Preheat the oven to 325°F. Using cooking spray, lightly coat a 9” cake, springform pan, or 9×9 inch baking pan with cooking spray. Line the bottom with parchment paper.
Add the flour, butter, sugar, and salt to the bowl of a stand mixer. Mix the ingredients on speed two using a paddle attachment until blended, about 30 seconds. Then increase to speed four and mix for 2 minutes or until dough is no longer crumbly and comes together.
Reserve about 1 cup of the dough in a small bowl. Press the remaining dough into the bottom of the prepared baking pan.
Add the apricot preserves into a small bowl. Stir to loosen the preserves, then spread evenly over the dough in the baking pan.
Chop the walnut pieces and add to the bowl with the remaining dough. Add the ¼ teaspoon of cardamom to the small bowl. Mix with a spoon to thoroughly combine, then evenly crumble the mixture over the apricot jam.
Place in the oven and bake until golden brown on top and bubbling about 50-60 minutes. Remove from the oven and cool slightly on a wire cooling rack for about 30 minutes. Then cut into 8-12 pieces and serve warm topped with whipped cream or vanilla ice cream, if desired. Or, cool completely at room temperature and serve.
by Kathy Douglas | Oct 16, 2024 | Desserts
It’s the ultimate fusion of rich chocolate and autumnal flavors with this Brownie Bottom Pumpkin Cheesecake. A luscious dark chocolate brownie forms the base, providing a decadent contrast to the silky, spiced pumpkin cheesecake layered on top. To elevate this dessert even further, it’s crowned with a delicate Swiss meringue, toasted to golden perfection. Whether for a festive gathering or a cozy night in, this dessert promises to be a show-stopping centerpiece that’s as impressive as it is delicious. Makes 12-16 slices.
INGREDIENTS
Brownie Layer.
6 oz high-quality bittersweet or dark chocolate, chopped
2 oz unsweetened chocolate, chopped
1 ½ sticks unsalted butter
1 ½ cups sugar
2 tsp vanilla
3 large eggs, plus 2 egg yolks, room temperature
1 teaspoon salt
1 cup all-purpose flour
Cheesecake Layer
2 packages 8-ounce cream cheese, room temperature
½ cup sugar
¾ cup canned pumpkin
2 large eggs
½ tsp vanilla
½ tsp of cinnamon
¼ tsp of ginger
2 tbsp flour
Swiss Meringue Topping
4 large egg whites
1 cup superfine* sugar or granulated
Pinch kosher salt
2 tsp vanilla extract
*Superfine sugar dissolves faster than granulated. You can find it at specialty grocery stores or make your own by running white sugar in a food processor until ground very fine, about 2 minutes.
Preheat oven to 350°F. Butter and flour a 9-inch round springform pan.
Prepare the Brownie Layer
In a double boiler or using a metal bowl set over simmering water (the bowl should not touch the water), melt the chocolate and butter over low heat, stirring, until smooth.
Remove the pan from heat and cool the mixture to lukewarm. Whisk in the sugar and vanilla. Add the eggs, one at a time, whisking well until mixture is glossy and smooth. Stir in salt and flour just until combined.
Pour into the springform pan and smooth the top. Bake for 25-30 minutes or until a cake tester comes out with moist crumbs attached. Remove from the oven, leaving the oven on, and cool the brownie layer slightly while you make the cream cheese layer.
Prepare the Pumpkin Cheesecake Layer
In the bowl of an electric mixer, beat the cream cheese and sugar on medium speed until smooth and creamy, scraping down the sides often. Add the pumpkin and beat on medium until blended. Reduce to low speed and add the eggs, one at a time. When mixed, add in the vanilla, cinnamon, ginger, and flour, mixing on low and scraping down the sides until well combined.
Pour the cheesecake filling over the baked brownie base and smooth the top.
Bake for 40 to 45 minutes until the center is set. Set on a rack and cool for 30 minutes. Run a thin knife around the edge of the pan to loosen the cake and remove the springform. Cool completely, then cover and refrigerate for another hour, preferably overnight. One hour before serving, remove from the refrigerator and set aside to add the Swiss meringue.
Swiss Meringue Topping
(Swiss meringue is best when used immediately and served the same day.)
Right before you serve the cheesecake, combine the egg whites, sugar, and salt in the bowl of a stand mixer.
Bring a saucepan with a few inches of water to a simmer. Set the mixer bowl over the simmering water, ensuring the water does not touch the bottom of the bowl.
Gently stir the mixture until the egg whites are very warm to the touch (175˚F) and the sugar has dissolved about 4 minutes.
Add the bowl to a stand mixer fitted with a whisk attachment. Beat the meringue at medium to low speed until foamy, about 2 minutes.
Gradually increase the speed and beat until you achieve a stiff peak that droops only slightly when you lift the whisk and the bottom and sides of the bowl no longer feel warm to the touch, about 4 minutes. Add the vanilla extract and beat for a few seconds to mix it in.
Pipe with a piping bag or spread on the top of the cheesecake, making decorative swirls. If desired, use a kitchen torch to brown the edges of the topping or place under the oven broiler to brown (be careful not to over-brown in an oven).
For best results, enjoy your cheesecake immediately after adding the topping.
by Kathy Douglas | Sep 24, 2024 | Desserts
Indulge in the ultimate autumn dessert with our Pumpkin Spice Cake, featuring the warm and cozy flavors of the season. This delectable cake is elevated with bits of candied ginger and toasted nuts, adding a delightful crunch and a hint of spice. But the real showstopper is the luxurious brown-butter caramel cream cheese frosting, perfectly balancing the cake’s sweetness and rich, creamy texture. Whether you’re hosting a festive gathering or simply craving a comforting treat, this cake is sure to impress and satisfy. Makes 12 to 16 servings
For the cake
¾ cup unsalted butter, plus more for the pans
2 cups unbleached all-purpose flour; more for the pans
1 ½ tsp baking soda
3/4 tsp table salt
2 tsp ground cinnamon
1 tsp ground ginger
¼ tsp allspice
¼ tsp ground cloves
1 ½ cups canned pumpkin purée
1 ½ cups granulated sugar
2/3 cup firmly packed light brown sugar
2 large eggs
1/3 cup buttermilk
For the frosting
8 oz pkg cream cheese at room temperature
¼ cup firmly packed light brown sugar
1 ¼ cups confectioners’ sugar
3 tbsp chopped crystallized ginger
½ cup nuts, walnuts, pecans or almonds, toasted
Make the cake
Preheat the oven to 350°F. Butter and flour two 9-inch round cake pans, line the bottoms with parchment, butter and flour the parchment.
Melt the butter in a 1-quart saucepan over medium heat. Cook, swirling the pan occasionally, until the butter turns a nutty golden-brown color, about 4 minutes. Pour into a small bowl and let stand until cool, about 15 minutes.
In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and cloves until well combined.
In a large bowl, whisk the pumpkin purée with the granulated sugar, brown sugar, eggs, and buttermilk until well blended. With a rubber spatula, stir in the flour mixture until just combined and no large flour streaks remain.
Gently whisk in the brown butter until completely incorporated. Divide the batter evenly between the prepared pans.
Bake the cakes until a tester inserted in the center comes out clean, about 28 minutes. Let the cakes cool in the pans for 10 minutes. Turn the cakes onto racks, remove the parchment, and cool completely—when the cakes are cooled, slice in half.
Make the frosting
Melt the butter in a 1-quart saucepan over medium heat. Cook, swirling the pan occasionally, until the butter turns a nutty golden-brown color, about 4 minutes. Pour into a small bowl and let stand until the solids settle at the bottom of the bowl, about 5 minutes.
Carefully transfer the bowl to the freezer and chill until just firm, about 18 minutes.
Using a spoon, carefully scrape the butter from the bowl, leaving the browned solids at the bottom; discard the solids.
Using a mixer, beat the butter, cream cheese, and brown sugar at medium-high speed until it is light in color and the brown sugar has dissolved for about 2 minutes. Gradually beat in the confectioners’ sugar and continue beating until fluffy, 1 to 2 minutes.
Assemble the cake
Put one cake layer on a cake plate. Spread 1/3 cup of the frosting on the layer. Continue with the remaining layers and the top of the cake. Sprinkle with the toasted nuts and candied ginger.
by Kathy Douglas | Sep 17, 2024 | Desserts
Embrace the flavors of fall with these irresistible Apple Spice Cookies. Each bite bursts with juicy bits of fresh apple and plump raisins, perfectly complemented by a medley of warm spices. To make these cookies even more delectable, we’ve added a luscious caramel frosting to spread over them, creating a sweet finish. These cookies are perfect for cozy afternoons, holiday gatherings, or simply as a treat to celebrate fall. Makes 20 cookies.
1 stick unsalted butter, room temperature
¾ cup sugar
½ cup grams dark brown sugar
2 eggs
1 tsp vanilla extract
3 ¼ cups all-purpose flour
1 tsp cinnamon
1 tsp ginger
1/4 teaspoon clove
1/4 teaspoon nutmeg
1 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
2 cups apple, peeled, and diced into small cubes, ¼ inch
½ cup raisins
For the Frosting
6 tbsp butter
3 cups powdered sugar
Pinch of salt
2 tbsp caramel sauce
2 to 3 tablespoons water
Preheat the oven to 350°F . Line two sheet trays with parchment paper.
Using a mixer fitted with a paddle attachment, cream butter and sugars until smooth and fluffy. Add the eggs, one at a time mixing completely between each one. Add the vanilla and mix until all are incorporated.
Whisk together flour, spices, baking soda, baking powder, and salt together in a large bowl. Add the flour mixture and stir in the apples and raisins, mixing well until incorporated.
Scoop 3 tablespoon-sized balls onto parchment-lined sheet pans. Bake for 12 minutes until barely golden around the edges. Place on a rack and cool completely before adding the frosting.
Make the Frosting
Melt butter in a 1-quart saucepan over medium heat. Continue cooking, stirring constantly and watching closely, for 5-6 minutes or until butter turns a golden brown color. Remove from heat, cool completely, then strain to remove brown bits.
Combine the browned butter, powdered sugar, salt, and caramel in a bowl. Using a mixer, beat at medium speed, gradually adding enough water to achieve the desired spreading consistency. Spread the frosting over the cooled cookies and let set for about 30 minutes.
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