Category: dessert

chocolate soufflés

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butter ramekins

with an upward motion to

ensure good rising

source, 10 servings

1 c sugar, 6 yolks, 10 whites, 1 c whole milk, 1 t coffee extract, 4 T flour, 4 T cocoa, 8 oz bittersweet chocolate, 2 t vanilla, 1 t kosher salt

butter & sugar ramekins; whisk & gently heat 3/4 c sugar, yolks, milk, coffee, flour, cocoa, chocolate, vanilla until smooth & slightly thickening; beat whites, salt, remaining sugar to stiff peaks; fold in rest; fill ramekins, place in 425 F oven, reduce heat to 375 F, 18 minutes

pumpkin & nutella brownies

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brussels sprouts so thick

the stalks have to be cut down

with a sharp hand saw

source, 9 servings, 190 calories

1 can pumpkin, 1/2 c maple syrup, 3/4 c cocoa, 1/2 c white whole wheat flour, 1/3 c justin’s nutella, 1.5 t vanilla, 2 t pumpkin pie spice, pinch salt, 1.5 t soda, 1/4 c chocolate chunks

mix, bake in parchment-lined cast-iron pan, 360 F, 40 minutes, chill & slice

one pan caramel apple crisp

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a dessert for those

who wouldn’t normally choose

a crumble or crisp

source

sauce: 2 c sugar, 1.5 sticks butter, 1 c heavy cream, 1 t vanilla, 1 t kosher salt; apples: 6 peeled & sliced apples, 1 T lemon juice, 1 t cinnamon, pinch cardamom, pinch salt; topping: 1 c flour, 1 c oats, 1/3 c chopped pecans, 1/3 c brown sugar, pinch salt, 1 stick soft butter

caramel: in a cast-iron skillet, cook sugar+1/4 c water & butter until golden; remove from heat, add cream, add rest; remove all but 1/2 c from skillet; apples & topping: add apple ingredients to skillet, stir; combine topping ingredients, pour over apples; 350 F, 45 minutes; serve with remaining sauce

brandy-scented chocolate chunk cupcakes with pumpkin filling

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after the autumn

equinox cupcakes can be

done before sunrise

8 servings

cakes: 1 stick soft vegan butter, 1 c flour, 2 T namaste egg replacer+1/4 c mooala unsweetened vanilla almond milk, 1/2 t salt, 1 t powder, 2 t brandy, 1 c sugar, 2 oz chopped bittersweet chocolate; filling: 1 stick soft vegan butter, 2 c powdered sugar, 1 t brandy, 1.5 T pumpkin

cakes: mix, bake in greased nonstick pan, 350 F, 18 minutes, cool & fill; filling: combine

raspberry crumb cake

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after a rainstorm

white fluffy chickens could use

a warm hair dryer

source, 10 servings, 350 calories

dough: 1.5 c white whole wheat flour, 1 c brown sugar, 1 1/4 c oats, 1 t kosher salt, 1 t powder, 1 t cinnamon, 1/2 t soda, 1.5 sticks cold vegan butter; fruit: 12 oz frozen raspberries, 1 T lemon peel, 1/2 t cinnamon, 2 T white whole wheat flour, 1/4 c lemon juice

dough: food processor, press 3/4 into a parchment-lined cast-iron pan, 350 F, 15 minutes; filling: combine, put over baked bottom crust, top with rest of dough, bake 45 minutes

4 berries upside down cake

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a bag of frozen

mixed berries from the freezer

into the caramel

source

berries: 1 lb frozen mixed berries, 1/2 stick butter, 1/3 c brown sugar, juice of 1 lemon, pinch salt; cake: 1 stick melted butter, 1 c sugar, 1 T vanilla, zest of 1 lemon, 2 eggs, 1/2 c yogurt, 1.5 t powder, 1/4 t soda, 3/4 t salt, 1.5 c flour

berries: caramelize all but fruit, add fruit, pour into parchment-lined baking dish; cake: mix, pour over berries; 350 F, 45 minutes (for molten middle, 60 for cakey middle), cool, turn out

rosemary, chocolate chunk & sea salt biscotti

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under flowering

basil & corriander

seeds hides rosemary

24 servings, 200 calories

3 c white whole wheat flour, 1 c brown sugar, 1/2 c olive oil, 1/4 c ground flax+1/3 c warm water, 1 t cut up rosemary, pinch sea salt, 3 t powder, 1 T vanilla, 1 bag chocolate chunks

mix, form log on silpat-covered stone; 350 F, 30 minutes; slice, sprinkle with more sea salt; 350 F, 10 minutes