Posts Tagged ‘desserts’

It’s Peachy!

Monday, June 13th, 2016 No comments
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Easy Peach Cobbler

Peach Cobbler

We celebrated Father’s Day a week early – sorry Hallmark!
The menu consisted of fish tacos, with wonderful fresh halibut from Point Loma Seafoods, Mexican rice, black beans, guacamole, pico de gallo and white sauce. Most of the recipes can be found in the Taste of Baja chapter of my book. The meal was topped off with a very simple peach cobbler and vanilla ice cream. The peaches, avocados, and all the veggies came from Specialty Produce. Everything was fresh and delicious!
Here is the recipe for the peach cobbler:

Peach Cobbler
1 c. milk
1 c. flour
1 cu. sugar
4 c. peaches or other fruit
1/2 t. baking soda
3 t. baking powder
1 stick butter

Melt butter in baking dish.
Mix batter.
Add to pan.
Add fruit on top.
Bake at 350 deg. for 45 min to one hour.

Thanks to Barbara Zaugg for sharing this easy recipe many years ago!

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Yuz(u) Will Love These

Monday, February 15th, 2016 No comments
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thumb_IMG_5079_1024thumb_IMG_5072_1024The long anticipated arrival of Yuzu Pearls allowed me to try this fabulous dessert and share the result with you. The Yuzu fruit is a citrus fruit originating in East Asia. It looks and tastes a lot like a lemon. It first came to our attention when we ordered dessert at Yuki Yama in Park City. We almost never have room for dessert after eating sushi, but this beautiful little dessert passed by and we were intrigued. It was a light, citrus flavored cheesecake and immediately had to research how we can create these at home. After a bit of searching, I found yuzu juice and yuzu pearls. I decided to give the pearls a try. The result is a very good imitation of the dessert from the sushi restaurant.

Here are the ingredients and the steps to make this yummy, yuzu cheesecake:

Crust
5 oz. graham cracker crumbs
4 tablespoons butter, melted

Cheesecake
8 oz. cream cheese, room temperature
8 oz. mascarpone cheese, room temperature
8 oz. whipping cream
1/4 cup caster sugar
1 teaspoon vanilla

1.5 oz. Yuzu Pearls
1 gelatin leaf

Extra whipping cream for serving.

You will need 8 small canning jars or other glass containers.

Process the graham crackers in a small food processor and mix in the melted butter. Put 2 to 3 tablespoons of the mixture into the bottom of the small jars and press down – I used the tamper from my espresso machine.

Soften the gelatin leaf in a small amount of water and remove from water and put into a small saucepan. Add the yuzu pearls and heat over a larger pan of boiling water until softened. Process the yuzu pearls and gelatin in a small food processor until the pearls are dissolved.

In a large bowl of the electric mixer, process the cheeses until smooth. Add the caster sugar and process until combined. Add the vanilla and the yuzu mixture and blend.
Beat the whipping cream until stiff and fold into the cheese mixture.

Spoon the cheese mixture into the jars and close with lids until ready to serve.

When serving, remove lids and add decorative whipping cream to the top.

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Chocolate Chipotle Brownie Cake: A Slice of Heaven

Wednesday, June 22nd, 2011 3 comments
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Chocolate Chipotle Brownie Cake

Chocolate Chipotle Brownie Cake

This cake was created as the dessert for a chapter of the book entitled A Taste of Baja.  The spicy kick in the Chocolate Chipotle Brownie Cake is set off by cool, creamy vanilla ice cream.

CHOCOLATE CHIPOTLE BROWNIE CAKE
¾ cup butter
6 ounces semi-sweet chocolate, chips or pieces
4 ounces unsweetened chocolate chips or pieces
4 large eggs
¾ cup sugar
½ cup brown sugar
2 teaspoons vanilla extract
1 1/2 teaspoons chipotle powder
¼ teaspoon cayenne pepper
1 teaspoon cinnamon
1 cup all-purpose flour
½ cup raisins, soaked overnight in beer, drained
½ cup hazelnuts, chopped and toasted
powdered sugar — for garnish
vanilla ice cream, if desired
espresso shots (optional)
 Prepare cake pan and preheat oven.
  Preheat oven to 350 degrees.
  Butter and flour a 10” springform pan or 9” square pan.
 Prepare cake batter.
  Put the butter and chocolate in a microwaveable dish and melt them together on HIGH for a few seconds at a time until the chocolate is melted.  Stir well. Cool.
  In bowl of electric mixer, beat the eggs in a mixing bowl until they start to thicken. Add the sugars. Continue beating until the mixture is light and fluffy. Stir in vanilla and chocolate mixture.
 Combine ingredients.
  Combine the chipotle powder, cayenne pepper, cinnamon and flour.
  Gently stir the combined dry ingredients into the wet ingredients. Gently add the raisins and hazelnuts, stirring just until combined. Don’t over-mix.
 Bake cake.
  Pour the mixture into the greased and floured springform pan. Bake just until set 25-30 minutes. Cool in the pan. Turn out and cut into wedges.  Dust with powdered sugar and serve with vanilla ice cream, topping with a shot of espresso if desired.
  Serve cake.
  Serve cake, adding a scoop of vanilla ice cream and top with a shot of espresso, if desired.

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