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Flourless Chocolate Cake

I’m always on the lookout for gluten free options for desserts. You know, we all have that one friend. This is based off of a recipe from Pati Jinich, who is on PBS. Her recipe calls for pecans, not a fan here so I substituted almonds instead. I added a few other things and bam! A great gluten free dessert. Another bonus? You can make this in your blender. Enjoy.

Flourless Chocolate Cake

  • 1/4 cup unsalted butter (1/2 a stick)
  • 6 oz bittersweet chocolate, roughly chopped
  • 1 cup almonds
  • 6 large eggs
  • 1 Tsp pure vanilla extract
  • 1 cup sugar
  • pinch of kosher or fine sea salt
  • 1 Tsp Espresso powder
  • 1 Tsp ground cinnamon

Directions

Preheat your oven to 350°. Spray a 9″ springform pan with non-stick cooking spray and line the bottom with parchment paper.

Set a medium glass or metal bowl over a medium pot with a couple inches of water and bring to a simmer. Add in the chopped chocolate and butter, stir until it’s smooth and melted. Set a side to cool slightly.

In a blender, chop the almonds until they are finely ground. Add the eggs, vanilla, sugar, salt and melted chocolate. Blend until smooth. Pour into the pan and bake for about 40 minutes, or until a toothpick inserted into the middle comes our moist but not wet.

Allow it to cool and then release the springform pan. Invert onto a plate and then flip it again. Sprinkle the top with powdered sugar, or whip cream or even chocolate sauce. Some berries add a fine touch as well.

Posted on by Opie · 4 Comments

Dutch Apple Pie

So recently I was away at a conference and on the last day there was a bunch of fruit that the resort had put out for us that our staff hadn’t taken. So I was like, we paid for this so I’m going to take it. I scored 4 Granny Smith apples and a bunch of bananas. The bananas I can freeze, that’s easy; but I wanted to use the apple before they went bad (and didn’t really want to freeze them). So I decided on making a Dutch apple pie. Like many recipes, I switch it up a little. I like pumpkin pie spice mix instead of the individual spices most recipes call for. I also add a little Calvados, which is an apple brandy. The alcohol burns off and I find it enhances the apple flavor. Enjoy

Dutch Apple Pie

Dough
  • 2 1/2+ cups all-purpose flour
  • 4 Tsp sugar
  • 1/4 Tsp kosher salt*
  • 2 sticks unsalted butter, cubed and cold
  • 1 large egg, lightly beaten
  • 2-4 Tbsp cold water
Filling
  • 1 lemon, juiced
  • 4-5 apples (depending on the size, you want about 3 lbs)
  • 2/3 cup sugar
  • 4 Tbsp unsalted sugar
  • 2 Tbsp Calvados brandy
  • 1 1/2 Tsp pumpkin pie spice mix
Streusel Topping
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 Tsp kosher salt*
  • 1 stick unsalted butter
*You want the salt to be fine. Kosher salt runs the gamut from really course to fine, I just put it between my palms and rub it; it comes out pretty fine.

Directions

For the dough: I use my food processor and pulse the flour, sugar and salt. Add in the cold butter and continue to pulse until it looks like cornmeal with pea-sized bits of butter. Beat the egg with 2 Tbsp of cold water and add it in. Pulse until the dough just comes together. If it’s dry add a little more water, just a bit at a time; you don’t want it to be too moist or the dough won’t be flakey. Dump out onto a lightly floured board and gather it into a round disk. Wrap in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).

For the filling: Peel and slice the apples into wedges, I like mine fairly thin. Put in a medium bowl and add in the lemon juice and 2/3 cup of sugar. Toss to coat and set aside. In a large skillet, melt the butter. Add in the apples and cook, over medium-high heat, until the sugar dissolves (about 2 minutes). Turn the heat down to medium-low, cover, and cook for another 7-8 minutes (until the apples have softened). Use a colander and the bowl you had the apples in to strain off as much of the liquid as you can. Put that liquid back in the skillet, with the 2 Tbsp of Calvados, and cook over medium heat until it has thickened and turned golden brown. This will take about 10 minutes.

Pour the apples out of the colander back into the bowl and add the syrup from the skillet. Add in the pumpkin pie spice and mix well. Put it in the refrigerator to cool. It can last for up to 2 day if you cover it, 6 month if you want to freeze it.

For the Topping: In a medium bowl combine the flour, brown sugar and salt. Add in the butter and combine with your hands until it clumps together.

Assemble the pie:  Pre-heat your oven at 375° with the rack in the lower 3rd setting. On a lightly floured board, roll out the dough until it’s roughly a 12″ circle (or just slightly bigger than your pie pan). Gently press it into your pie pan (a 9″ pan is what I use but you can use slightly larger or smaller). Cut most of the excess off the edges, crimp if you want, and then add the apple filling. Take the topping and drop clumps of it on top until it’s completely covered.

Put it on a cookie sheet, just in case of overflow, and bake for about 60 minutes or until the top is golden brown. Cool before eating or you’ll burn the heck out of your mouth.

 

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Bourbon Caramel Mascarpone Dip

So I was thinking to myself the other day, what am I going to do with the left-over mascarpone cheese I had from making my tiramisu? If you read my previous post, you’ll remember that I picked up a 5 lbs bucket from Smart Foodservice Warehouse. Then it hit me, I like cream cheese dip so why not try something similar with the mascarpone? So talking to my friend Google, I came across a whole bunch of ideas. But somehow a recipe for bourbon caramel popped up. I had an Ah Ha! moment and this dip was born. Enjoy!

Bourbon Caramel Mascarpone Dip

  • 1 cup sugar
  • 1/4 cup water
  • 2 Tbsp corn syrup
  • pinch of sea salt
  • 1/2 cup heavy cream
  • 3 Tbsp bourbon, divided 2 Tbsp & 1 Tbsp
  • 4 Tbsp unsalted butter
  • 1 Tsp pure vanilla extract
  • 16 oz mascarpone cheese, at room temp
  • 2 Tbsp powdered sugar
  • 4 apples, sliced

Directions

In a heavy pot, I like my Le Creuset Dutch oven, bring the sugar, water, corn syrup and pinch of salt to a boil over medium-high heat. Stir until the sugar has dissolved. Cook until it starts to turn golden brown, swirling occasionally. Watch it closes as it can burn pretty quickly. As soon as it’s a nice golden brown, pull it off the heat. Which in the cream and bourbon, watch out as it’ll steam violently. Once it’s calmed down, whisk in the butter and vanilla. Allow it to cool.

In a medium bowl, cream together the mascarpone cheese with the powdered sugar. Add in the remaining Tbsp of bourbon and almost all of the bourbon caramel sauce. I like to leave just a little so I can drizzle it over the top of the dip. Use the sliced apples as you spoon and enjoy!

 

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Cinnamon-swirl Apple Slab Pie

I got this recipe from watching Martha Stewart. Again I modified it slightly but not much. I added a little calvados, which is apple based brandy. Also more cinnamon, it didn’t taste very cinnamony the first time I made it, so I added cinnamon to the apple filling as well as the topping. Be warned! This thing is huge! But incredibly tasty. It’s a good recipe for taking to a large party. The picture isn’t the greatest but I forgot to take it until I was at work with a bunch of coworkers waiting to dig in. Enjoy!

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Cinnamon-swirl Apple Slab Pie

Dough (double the recipe, make in 2 batches)

  • 2 1/2 cups all-purpose flour
  • 1 Tbsp sugar
  • 1 1/2  Tsp kosher salt
  • 2 sticks unsalted butter, cut in small pieces and cold
  • 7 to 8 Tbsp ice water

Directions

In a food processor; pulse the flour, salt, and sugar until combined. Add butter and pulse until mixture resembles coarse meal with some pea-sized pieces or butter remaining. Drizzle in 5 Tbsp of water and pulse to combine. Add more water, 1 Tbsp at a time, and pulse until the mixture holds together when pinched.

Form into a rectangle and wrap in plastic wrap. refrigerate for at least 1 hour or up to 1 day.

Slab Apple Pie

  • 3 Tbsp all-purpose flour plus some for dusting
  • 6 Tbsp unsalted butter (4 at room temp and 2 cut into small pieces and cold)
  • 2 Tbsp ground cinnamon
  • 4 Lbs pie apples (I used Granny Smith) cut into 1/4″ slices
  • 1/2 cup brown sugar
  • 1/2 Tsp kosher salt, divided 1/4 & 1/4
  • 2 Tbsp fresh lemon juice
  • 1/4 cup Calvados (apple brandy)
  • 6 Tbsp sugar
  • 1 Tsp pure vanilla extract
  • 1 large egg, beaten
  • Sanding sugar

Directions

On a lightly floured board, roll out one rectangle of dough into a 12″x17″ rectangle (or the size of your rimmed baking sheet). Transfer to the baking sheet, pressing it into the bottom and up the sides. Fold any overhanging under and around the edge.

In a small bowl, combine the room temp butter, brown sugar, 1 Tbsp cinnamon, and 1/4 Tsp salt. Roll out the second rectangle of dough to 12″x16″. Spread the butter mixture all over the dough. Starting at the long edge, roll it up tightly into a log. Transfer to another baking sheet. Refrigerate both doughs for at least 1 hour.

Pre-heat your oven to 425° with the rack in the lower third and a foil-lined baking sheet on a rack below that. In a large bowl combine the apples, lemon juice, sugar, 1 Tbsp cinnamon, flour, 1/4 Tsp salt, vanilla and calvados. Toss to coat.

Fill the pie crust on the baking sheet that you refrigerated. Dot with the cold butter.

Cut the dough log into 1/4″ slices, rotating with each slice to keep them round. Arrange the slices over the apple mixture, slightly overlapping until covered. Refrigerate for 30 minutes, until firm.

Brush the top of the pie with the egg you’ve beaten and sprinkle with the sanding sugar. Bake for 20 minutes so the top crust will set. Reduce the temp to 375° and bake for another 1 or until the crust is golden brown and juices are bubbling. Cool before eating.

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Peanut Butter Sandwich Cookies

Growing up I loved Nutter Butter cookies. So instead of tracking them down and buying a box, I decided to see if I could create my own version. Enjoy!

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Peanut Butter Sandwich Cookies

  • 1 1/2 cups creamy peanut butter (divided, 1 cup & 1/2 cup) at room temp
  • 1 stick unsalted butter plus 2 Tbsp
  • 2 tsp pure vanilla extract (divided in half)
  • 1 1/4 cups all purpose flour
  • 1 cup powdered sugar (divided, 2/3 cup & 1/3 cup)
  • 1/2 tsp kosher salt
  • 3/4 cup light brown sugar

Directions

Using a mixer, I like my kitchenaid stand mixer, cream 1 stick of butter and 1/2 cup peanut butter until smooth and well combined. Beat in 1 tsp vanilla.

Whisk the flour, 1/3 cup powdered sugar and salt together. Mix with the butter mixture until the dough comes together and is no longer crumbly. If it’s too dry add another tbsp of room temp butter.

Dump out onto a board and shape it into a rectangular log. Wrap in plastic wrap and refrigerate for at least an hour.

Pre-heat your oven to 350 and line a cookie sheet with parchment paper. Cut the dough into 1/4″ slices. Place on the cookie sheet 1/2″ apart, they don’t spread. Bake for 25 minutes.

In a small bowl, beat 1 cup peanut butter and 2 tbsp butter until smooth and creamy. Mix in 2/3 cup powdered sugar, brown sugar and vanilla.

Once the cookies have cooled. Take a teaspoon or so of the peanut butter filling and sandwich it between 2 cookies.

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Tiramisu

This is probably one of the most classic Italian desserts. As a classic, there isn’t much modification that you can or need to do to it. Pretty much every recipe is the same. That said; I, of course, modified it. But barely. I added a little Kahlua in addition to the traditional rum, it really enhances the coffee flavor, and I like mine with a thin layer of whip cream on top.

Now when I make this I try to also have at least one other recipe in mind that calls for mascarpone cheese. And maybe some mashed potatoes too. Why? Because rather than going to a regular grocery store and paying around $7.00 (or more) for 8 oz (and the recipes calls for 32 oz!) I go to Smart Foodservices Warehouse (used to be called Cash & Carry). It’s sort of like Costco but smaller and definitely aimed at restaurants. There I can pick up a 5 lbs bucket for between $20-$25. Do the math, $7×4 for just 2 lbs or get the 5er. Pretty easy choice. Unfortunately they’re just on the west coast but try Costco, they sometimes have it as well. Enjoy

Tiramisu

  • 6 extra large egg yolks, at room temp
  • 1/4 cup sugar
  • 1/2 cup dark rum, divided in half
  • 1/4 cup Kahlua or other coffee flavored liquor
  • 1 1/2 cups brewed espresso, divided 1 1/4 and 1/4
  • 2 lbs mascarpone cheese, at room temp
  • 30 Italian ladyfingers, an Italian cookie
  • bittersweet chocolate, shaved or grated
  • 2 cups heavy cream
  • 1/2 cup powdered sugar

Directions

In a stand mixer, with the whisk attachment, beat the egg yolks and sugar until they’re very thick and light yellow (about 5 minutes). Lower the speed and add in 1/4 cup rum, Kahlua, 1/4 cup espresso and all of the mascarpone cheese. Beat until smooth and creamy.

Combine the remaining rum and espresso in a shallow bowl or pan. Dip the ladyfingers in the mixture and line the bottom of a 9″x12″ pan that’s at least 3″ to 4″ deep. You’ll want to do this quickly as these little cookie soak up moisture quickly and will turn soggy. You don’t want that. Pour half of the espresso/mascarpone mixture on top and smooth it out. Do a second layer of espresso dipped ladyfingers and add them to the top of the espresso/mascarpone layer. Pour the rest of the espresso/mascarpone mixture and smooth it out. Cover and refrigerate overnight. Take the bowl of your stand mixer and the whisk attachment and put them in the freezer for at least 30 minutes. Starting on low, beat the heavy cream until  frothy. Slowly raise the speed until it’s on high and the whip cream start to form soft peaks. Lower the speed, add in the sugar and raise the speed to med-high. Beat until firm peaks form. Smooth it out on the top of your tiramisu and dust with the grated or shaved chocolate. Chill for another 30 minutes or so and then serve.

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Sweet Cheese Bread

This recipe comes from a bread cookbook that I bought ages ago. It’s broken up into seasons for the recipes, this one being for spring. Baking, unlike cooking, is not very forgiving when it comes to modifications (generally). So I’ve only make minor changes, added Limoncello and Disarrono to up the flavor profile. Think cheese Danish. Enjoy!

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Sweet Cheese Bread

  • 2 1/2 Tsp active dry yeast
  • 1/2 + 2/3 cups sugar
  • 1/2 cup warm water (105º to 115º)
  • 1/2 cup sour cream
  • 6 Tbsp unsalted butter at room temp, cut into pieces
  • 3 eggs + 1 egg yoke
  • 2 large lemons, zested
  • 1 Tbsp Limoncello
  • 1 1/2 Tsp kosher salt
  • 3 3/4 cups all-purpose flour (plus more for rolling out the dough)
  • 8 oz goat cheese at room temp
  • 8 oz cream cheese at room temp
  • 2 Tsp pure vanilla extract
  • 1 Tbsp almond liquor, I use Disarrono
  • 2 Tbsp brown sugar
  • 1/4 Tsp ground allspice
  • 1/2 cup sliced almonds

Directions

In a small bowl sprinkle the yeast and a pinch of sugar over the warm water. Stir to dissolve and let stand for about 10 minutes, or until foamy. Microwave the sour cream for about 90 seconds and add the butter. Stir to melt.

Using a stand mixer with the paddle attachment; combine 1/2 cup sugar, 2 eggs, zest of 1 lemon, salt and 1 cup of flour. Mix to combine. Add in the yeast mixture and then the sour cream mixture. Beat until smooth. Add the remaining flour 1/2 cup at a time, still beating. Until all the flour has been combines and the dough will be soft and silky. Scrape the dough into a large bowl that you’ve sprayed with non-stick cooking spray. Cover with plastic wrap that you’ve also sprayed with cooking spray. Let rise until doubled or refrigerate overnight, it’ll slowly rise.

Combine the goat cheese, cream cheese, 2/3 cup sugar, 1 egg, vanilla, Limoncello, and zest of 1 lemon. Beat until smooth and refrigerate until your ready to make the bread.

Turn the dough out onto a lightly floured board and divide into 3 equal portions. Roll each one out into an 8″ x 12″ rectangle. Spread 1/2 of the cheese mixture on leaving a 1/2″ border around the edges. Starting on the long side, roll up and pinch the seam together. Carefully pull the edge of the ends over and tuck them underneath the loaf. Please it seem side down on a parchment-lined baking sheet.

Use a serrated knife and score each loaf in 5 places across the top, no more than 1/4″ deep. Lightly cover with plastic wrap that you’ve sprayed with non-stick cooking spray. Let rise at room temp until doubled, about an hour.

Pre-heat your oven to 350º. Bake for 10 minutes. While it’s baking combine the egg yolk, Disarrono, brown sugar, and allspice. Beat well. Use a brush to spread the mixture gently over the tops of the partially baked loaves and then sprinkle each with 1/3 of the almonds. Bake for another 15 to 20 minutes or until a tooth pick come out clean from the center of each loaf.

 

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Fontina Rolled Chicken

My partner loves chicken cordon bleu. I found this recipe on the internet somewhere, not sure where (sorry to who ever it is that created this), and decided to modify it slightly. The original called for parsley and bacon and a couple of other things I don’t remember. I ditched the parsley and substituted crispy proscuitto instead of bacon (because I had some left over from my previousy risotto recipe).  It turned out really well and I think it’s delicious. Enjoy.

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Fontina Rolled Chicken

  • 4 oz cream cheese at room temp
  • 1 cup shredded fontina cheese
  • 1/3 cup crumbled, crispy prosciutto
  • 2 green onions, chopped
  • 1 tsp+ salt
  • 1 tsp+ pepper
  • 2 large eggs
  • 1 cup panko bread crumbs
  • 1 Tbsp smoked paprika
  • 2 boneless skinless chicken breasts
  • 1 Tbsp olive oil
  • non-stick cooking spray

Directions

Preheat your oven to 375 degrees. In a medium bowl combines the cream cheese, fontina, prosciutto and green onion.

In a shallow bowl beat the eggs (a pie pan works great). In another shallow bowl, toss the bread crumbs, salt, pepper, and paprika.

Pound out the chicken until it’s about 1/4″ thick, I like to use a ziplock bag for this. Season lightly with salt and pepper on both sides. Take the cheese mixture and spread it over the chicken. Roll up the chicken from the short side and secure with toothpicks. Dip the chicken in the eggs and then into the bread crumbs.

Spray a baking dish with non-stick cooking spray and place the chicken seam side down. Drizzle the tops with the olive oil. Bake for 35 minutes or until the internal temp is 165 degrees and the tops are golden brown. Let rest for 5 minutes, remove the toothpicks, and enjoy!

 

 

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Mexican Pecan Pie

I got the idea for this from watching Pati’s Mexican Table. It intrigued me even though I am not a fan of pecans. I’ve changed it up just a little, made my own dulce de leche caramel sauce. Added a little bourbon and some espresso powder to enhance the chocolate flavor. Enjoy!

Mexican Pecan Pie

  • 1 1/4 cups all-purpose flour
  • Pinch of kosher salt
  • 1 Tsp sugar
  • 1 stick unsalted butter, cut into cubes and cold
  • 1/4 cup cold water
  • 3 eggs
  • 1 cup dulce de leche sauce
  • 1/2 cup dark brown sugar
  • 1/2 cup light corn syrup
  • 4 Tbsp unsalted butter, melted
  • 1/2 Tsp kosher salt
  • 1 Tsp ground cinnamon
  • 1 Tsp espresso powder
  • 1 oz bourbon
  • 2 cups coarsely chopped pecans
  • 1/3 cup chopped bittersweet chocolate

Directions

In a food processor, I love my Cuisinart Food Processor, pulse the flour, pinch of salt and sugar. Add it the cold butter and continue to pulse until it resembles a coarse meal. Add the cold water a little at a time until it just starts to come together. You’ll know it’s good when you squeeze a handful and it stays together. You don’t want it to be too wet. Form into a round disk, wrap in plastic wrap, and refrigerate for at least an hour.

Roll the dough out to about 12″ round. Gently press it into a pie pan and crimp the edges, cutting off any excess dough.

In a medium bowl beat the eggs until foamy, about 1 minute. Add in the dulce de leche, brown sugar, corn syrup, melted butter, salt, cinnamon, bourbon and espresso powder. Beat for another minute. Add in the pecans and chocolate, stir to combine. Pour into the pie pan. Bake for 1 hour and 10 minutes, loosely covered with foil, in a 375 degree oven or until set. You’ll know it’s done when you can insert a knife in the middle and it comes out clean.

Have some extra chocolate or dulce de leche syrup? Grate the chocolate on the top or drizzle with the dulce.

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Mixed Berry Tart

Who doesn’t like dessert? When we bought our house, 19 years a go, one of the first things I did was plant 4 blueberry bushes. Needless to say they’ve thrived and I get a couple of gallons of blueberries most years. I just so happened to have a bunch of mixed berries; blue, raspberry, and blackberry. So I decided to make a tart. You can make this using just a single variety as well. Enjoy!

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Berry Tart

  • 2 3/4 cups all-purpose flour, sifted (plus some for rolling out the dough)
  • 1 1/2 Tsp kosher salt
  • 1 Tbsp sugar
  • 1/4 Tsp lemon extract
  • 1/2 cups ice water (I have a little more on hand, just in case)
  • 2 1/4 sticks unsalted butter, cut into small pieces and chilled
  • 6 cups fresh berries
  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1 egg
  • 1 Tbsp cold water
  • Sanding Sugar, White

Directions

I like to use my Cuisinart Food Processor; pulse the flour, 1 Tbsp sugar, and salt to combine. Pulse in the cold butter until the mixture resembles coarse meal. Set the processor to run and slowly add in the ice cold water, in a steady stream, until the dough just holds together. Depending on how dry it may be you may need slightly more (or less) water. You don’t want it wet, just so it starts to come together.

Divide it in half, wrap in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).

For the filling, if using fresh berries take 1 cup and smash them with a potato masher. If using frozen you can skip this step. Add in the cornstarch and 1 cup of sugar to all of the berries, mix well to combine and let set at room temp for 1 hour.

Lightly flour a board and roll out the dough to about 10-11″. Gently press the dough into a fluted tart pan, preferably one with a removable bottom. Cut off the excess around the edges. Spread the berry mixture over the dough, it should mound up. Don’t worry, it’ll cook down. Roll out the 2nd half of the dough. Use small cutters, such the tip of a piping bag, place several holes in the top of the dough towards the center. This will let the art “breath” as it’s cooking. Place the dough on top of your tart and trim the overhang, then press the edges to seal. Refrigerate for 30 minutes.

Beat together the egg and 1 Tbsp of water. Brush this mixture all over the top of the tart. Sprinkle the top with sanding sugar.

Pre-heat your oven to 450 degrees. Place the tart on a cookie sheet lined with foil, I can guarantee it’s going to bubble over. The foil will make cleaning up a breeze! Bake for 25 minutes. Reduce the heat to 400 degrees and back for another 30 minutes or until golden brown.