Archives for category: Sweet thangs

Dessert: Low-fat Lemon Pudding Cake

Backstory: I have a friend from work who had surgery a couple of weeks ago. A bunch of us at school agreed to cook one meal a night for two weeks for her family. The daughter of my friend is vegetarian and my friend is gluten intolerant. I offered to make gluten-free vegetarian butternut squash mac & cheese (see this earlier post) and this for dessert. It’s one of our favorite recipes from the Moosewood collection.

Method: Follow the recipe as is with the following exceptions. Instead of all-purpose flour, I used my gluten-free flour mix which consists of sweet sorghum flour and potato starch in a 40:60 ratio. I also used 1/8 tsp xanthum gum and twice the indicated amount of baking powder as called for in the recipe. Xanthan gum helps hold the gluten-free flour mix together. I made a simple blueberry sauce to go with it too! Delicious, Gluten-free, and only 2.6 g of fat per serving.

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Where: Georgetown Cupcake, Bethesda location.

This is an adorable cupcakery in beautiful downtown Bethesda. Very good cakes–a bit more dense than Magnolia Bakery and maybe more refined, esthetically. The flavors were not as creative, more old school, but still delicious. Half dozen for $15. I recommend the coconut chocolate but the pumpkin was a big hit with my friends.

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Dessert: Pimm’s Cup Cake

Back Story: Our friend Ben has a birthday today. Dan is in charge of the entree (venison pot roast) and I’m all over dessert. I wanted to make chocolate cake but didn’t have Grand Marnier or OJ that the Moosewood recipe I referred to calls for, so I improvised. I had Pimm’s No.1 liqueur and strawberry rhubarb compote in the freezer. How bad could that be?

Method: Melt four Hershey chocolate bars (6 oz) and 1/2 cup margarine. Add a cup and a half of strawberry rhubarb compote, frozen from earlier this summer. Applesauce would be good here too. Stir well. I removed from heat and stirred in a 1/4 teaspoon of salt, 1 cup of sugar and a fourth a cup of Pimm’s No.1. Use a mixer or beat by hand to incorporate. After the mixture cooled, I added 2 cups of whole wheat flour and a teaspoon of baking soda. Blend well. Finally, I added two eggs that were well beaten. Stirred until combined and poured into a prepared bundt pan. Baked at 350F for 1.5 hours. Let cool for 20 minutes. I made a little glaze with powdered sugar and fat free buttermilk.

Enjoy!

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Sorbet: Almond Joy

Back Story: Why not!

Method:

Simple Syrup: Heat 1 cup sweetener (sugar or Splenda) with 2 cups of coconut water. After sugar dissolves, add 1 teaspoon of good almond extract. Let sit for 10 minutes. Transfer to a container and let chill for a couple of hours in the fridge.

Pulp: Pulse chop a 1/2 cup almonds, a cup of shredded coconut, and a 1/2 bar of dark chocolate (or whatever chocolate scraps you have). I had salted dark chocolate. Blend it for a minute or so. Put this in the freezer until the syrup has cooled.

Sorbet: Combine pulp with syrup and transfer to your chilled ice cream maker container. Let blend for 15 minutes. Remove and let freeze in a container.

Update: We had to let this freeze overnight. It was yummy– but, honestly the texture was weird and too chunky. I would make it next time without the pulp. Just make the coconut water syrup with almond extract and then sorbet from there. I’ll let you know when we try it. If you experiment, be sure to let us know. ☺
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Dessert: Lavender cantaloupe sorbet

Back Story: Seeking inspiration for tonight’s dessert, I consulted our trusty spice cabinet. I knew I wanted to make a flavorful sorbet with fresh fruit but didn’t really know what herb I wanted to use to complement the fruit. I’ve seen some sorbets with basil but–I’ve had a lot of basil recently, so I wanted to try something different. I remembered that I had a baggie of cooking lavender that a friend gave to me after a trip to Napa Valley. I thought: PERFECT!

Method:
You need to have an ice cream maker. We have a Cusinart. It’s great (MF Secret Weapon)! Just remember to put the vessel in the freezer a couple of days before you want to make ice cream or sorbet (hardest part of this recipe).

Fruit: Remove/discard seeds and scrape out the flesh of the whole cantaloupe. Transfer to a container and freeze for one hour or more.

Syrup: Make a simple syrup by heating 2 cups of water and 2 cups of sugar over medium heat until dissolved. Add 3 teaspoons of cooking lavender. Stir with a wooden spoon. Cover and let steep for one hour. I was in a hurry, so I strained the lavender syrup into a bowl and submerge that in ice water to cool off quickly.

Sorbet: Remove the cantaloupe from the freezer and purée it until smooth. Add the strained simple syrup and purée again. Transfer to your ice cold ice cream maker vessel and blend for 15-20 minutes until it gets thick. Serve immediately or if you want a thicker consistency, transfer to an air tight container and freeze for two hours. So yummy!!!!!

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Dessert: Maple Banana Split

Method: Top sliced banana with chopped fresh pineapple. Drizzle with maple syrup. We get ours from Uncle Bobby. It’s primo good eats. Add one scoop of fat free chocolate ice cream. As noted in prior posts, we love Breyer’s. Add a dollop of cool whip or whipped cream. {Marley always gets to lick the cool whip spoon}. Top with chocolate syrup, cherry, and roasted walnuts.

Dan says “this is the best sundae ever and, this time, I mean it”. So there you go.

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Dessert: Cherry Clafoutis

Back Story: A pint of primo cherries arrived at our doorstep this week. We couldn’t resist making this dessert. Clafoutis is essentially a crepe batter poured over fresh fruit and baked at high heat. You make the batter in the blender, it’s super easy– we hope you give it a try.

Method: Prepare fruit and arrange in a single layer in a sprayed baking dish. As described here, blend batter in the blender. We didn’t have orange peel, so I used lemon. Pour the batter over the fruit, sprinkle with sugar, and dot with butter. Bake at 400 for 25 minutes. We will serve this at room temp with cool whip.

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