You Made That Dessert?
Format: PDF / Kindle (mobi) / ePub
Are you traumatized by special occasions that require a sweet ending? Do you always offer to bring a salad to potlucks? If so, Beth Lipton's "You Made That Dessert?" could be your salvation.
She has excellent taste (and by that, of course, I mean she shares my taste). Nothing is too fussy, but much to her credit she doesn't succumb to pre-fab shortcuts. This is a book for anyone truly interested in gaining some baking skills and understanding what's going on without getting a degree in chemistry.
She covers a little bit of everything with chapters on cookies and bars, cakes, custards and puddings, pies and fruit desserts, candies, and sauces and frostings. She even includes a final chapter entitled "Emergency Desserts (Don't Panic!)." This is basically cheese and chocolate; a good reminder of what you can do in a pinch.
As I flipped through, I found I was marking more recipes to try than I passed over. I settled on three: Geraldine's Chocolate-Date Cake. Its wonderful blend of flavors -- coffee, dates and chocolate -- enticed me. The dates act both as a sweetener and a moistener for the cake. Warm Gingerbread Pudding Cake seemed right for the season, as we had that cool rain rolling in last week. It's one of those "impossible" cakes with liquid poured over the batter before it goes into the oven. This magically turns into a gooey bottom layer. Let me tell you how good this smells when it bakes and how perfect it is with a dollop of whipped cream. Bliss. Great Big Coconut Cake. This bundt was not as successful. It looked promising with the layers of flavor provided by coconut milk and flaked coconut. But the amount of leavener killed it for me. The cake rose to a perfect height, but tasted more like a biscuit. Not a bad thing, in truth...just not what I wanted.
I plan to try several other recipes in the book, including Chocolate-Peanut Butter Pie, Molten Dark Chocolate Cakes, Silky Chocolate Nutella Mousse and Mocha Cream Pie.
Nowadays, I don't add many new cookbooks to my shelves because there are just so darn many competing for attention -- themed, specialty, holiday, allergy, you name it. Even with precious little space, this is one I'll make room for.
--Leigh Lambert, Washington Post
have about 1⁄4 cup. (If you don’t have that much, squeeze enough juice from the other orange to equal 1⁄4 cup.) Place the orange juice in another small bowl and stir in the vanilla, halfand-half, and marmalade. 4 In a large bowl, using an electric mixer on medium speed, beat the butter, sugar, and zest mixture until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula. Add the eggs one at a time, beating for 15 seconds after each. Scrape down
orange and swapping in lemon juice for the orange juice, for example. The lime glaze would also be good on a regular pound cake (see page 31 for a recipe). Ingredients: Cooking spray Cakes: 2 cups (8.5 ounces) all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 8 tablespoons (1 stick) unsalted butter, at room temperature 11/4 cups (8.75 ounces) sugar Grated zest of 1 lemon 3/4 cup sour cream, at room temperature 1/4 cup fresh orange juice 1 teaspoon vanilla
remain soft and fluid. The best part about making molten chocolate cakes at home is that you can prepare the batter a day ahead—ideal for a date or a dinner party. Ingredients: 8 tablespoons (1 stick) unsalted butter (plus 1–2 tablespoons for preparing ramekins) 7 ounces bittersweet chocolate 1/2 cup (2.1 ounces) all-purpose flour Pinch of salt 2 teaspoons instant espresso powder (optional) 2 large eggs 2 large egg yolks 1/4 cup heavy cream 1 teaspoon vanilla extract 1/2 cup (2 ounces)
well-known cobblers, crisps, and crumbles, there are grunts, slumps, and pandowdies. Technically this dessert is a slump, because it’s a cobbler cooked on the stove instead of in the oven, but I’m sure you’ll understand why I declined to call it that. Ingredients: Dumplings: 11/2 cups (6.4 ounces) all-purpose flour 1 /3 cup (2.3 ounces), plus 1 tablespoon sugar 11/2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup half-and-half 3 tablespoons unsalted butter, melted and cooled slightly 1/2
3 In a saucepan, mix the honey, condensed milk, vanilla, and salt. Cook over medium-low heat, stirring constantly with a whisk, until mixture boils. Be very careful, as the honey and condensed milk can scorch if you don’t keep stirring. Reduce the heat to the lowest it will go and simmer for 2 minutes, stirring often. 4 Remove the pan from the heat and add the chopped chocolate. Let it sit for 1 minute, then stir with a whisk or flexible spatula until the chocolate has melted and the mixture is