Okay, first things first: I've started a Kickstarter campaign to film an hour-long documentary, titled Another Day in Paradise. To check out the campaign - and possibly be a backer! (hint, hint) - check it out here.
And now for today's six yummy vegetarian dessert recipes. Enjoy!
PEAR SNACKING CAKE WITH BROWN BUTTER GLAZE
This is from Melissa Clark, in The New York Times cooking e-newsletter. Melissa wrote, “This moist and tender cake has a similar texture to pumpkin or banana bread, with a delicate pear flavor scented with nutmeg and a touch of clove. But the real star is the brown butter glaze, which is nutty and rich, tasting a little like butterscotch, with a strong vanilla sweetness. The cake keeps well when stored in the refrigerator for up to 3 days, though the glaze will lose its snap from the chill. Or, bake the cake ahead, then glaze it a few hours before serving for the best texture. You can freeze the unglazed cake as well, up to a month ahead.” Yield: 12 servings.
This was featured in “A Snacking Cake Packed With Pears”, and can be viewed online here. (Note: I love the video that went with “A Snacking Cake…”. You’ll have to wait through a 15-second-ish ad, but the video is worth watching.
Ingredients
For the Cake:
1 cup unsalted butter (2 sticks), at room temperature, more to grease the pan
1 cup granulated sugar
1/2 cup dark brown sugar
1 1/4 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon vanilla extract
1 teaspoon grated nutmeg
1/8 teaspoon ground clove
1/2 teaspoon baking soda
4 large eggs, at room temperature
4 large pears (2 1/4 pounds), peeled, cored and shredded or finely chopped (to yield 2 1/2 cups)
2 3/4 cups all-purpose flour
3/4 cup rolled oats
1/2 cup toasted walnuts or pecans, chopped (optional)
For the Brown Butter Glaze:
5 tablespoons unsalted butter
2 tablespoons dark brown sugar
1 cup confectioners’ sugar
3 tablespoons heavy cream or milk, more as needed
1 teaspoon vanilla extract
Pinch of salt
Preparation
Prepare the cake: Heat oven to 350 degrees. Grease a 9-by-2-inch square or 9-inch-round pan and line bottom with parchment paper.
Using an electric mixer, beat butter until light and fluffy. Add sugars, baking powder, salt, vanilla, nutmeg, cloves and baking soda and beat for 1 minute. Beat in eggs, one at a time.
With the mixer on low, beat in half the pears, and then beat in the flour until smooth. Beat in remaining pears, then the oats, beating until well incorporated. Beat in nuts.
Spread batter in the prepared pan and bake until the top springs back when lightly pressed in the center of the cake, 40 to 50 minutes. Transfer to a wire rack to cool completely.
Prepare the glaze: In a small saucepan, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, about 3 minutes. It will smell nutty and rich when it’s ready.
Whisk in brown sugar until it dissolves. Whisk in confectioners’ sugar, cream, vanilla and salt until you’ve got a thick glaze with the texture of hot fudge sauce. Spread this over the cooled cake. Let the glaze set for at least 2 hours before serving.
CHOCOLATE DUMP-IT CAKE
This deliciousness comes from Amanda Hesser in The New York Times' cooking newsletter. Amanda writes, “A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake. For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream. It sounds as if it's straight from the Pillsbury Bake-Off, but it tastes as if it's straight from Payard. Everyone loves it.” Time: 1 hour 45 minutes; 10 servings
To view this online, go to http://cooking.nytimes.com/recipes/9404-chocolate-dump-it-cake.
Ingredients
2 cups sugar
4 ounces unsweetened chocolate
1 stick unsalted butter, plus more for greasing the pan
2 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon cider vinegar
2 eggs
1 teaspoon vanilla
1 1/2 cups Nestle's semisweet-chocolate chips
1 1/2 cups sour cream, at room temperature
Preparation
Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan.
When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky -- if someone is around to help, enlist him.) Let cool completely.
Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. My mother always uses it to make flowers on top. She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.
DEVIL’S FOOD MARSHMALLOW CUPCAKES
This comes from Nichelle Stephens, About.com’s Cupcakes expert. Nichelle wrote, “Ding Dongs, Ho Hos, and Cocoa Cremes are the chocolate snack cakes that have been the dessert for kids and adults lunches for decades. However, there's a better way to get a chocolate fix by baking the cakes from scratch. The essential components are chocolate cupcake, marshmallow filling and chocolate ganache frosting.
“Tip: An easy way to make chocolate ganache is to use chocolate candy melts. I have used Chocoley's Bada Bing dark chocolate candy melts.
“This chocolate cupcake recipe is from the cookbook, Home Baked Comfort by Kim Laidlaw.
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 18 cupcakes
To view this online, click here.
Note: I know that marshmallows are technically not vegetarian fare. I Googled marshmallow fluff and the closest I came to any ingredient list is that it does contain egg whites. I also discovered that there's a vegan equivalent called Ricemellow Creme by Suzanne's Specialties. I had never heard of it until checking out the marshmallow cream, so I can't say yea or nay about it. However, I'm thinking that I need to check it out so that I can let you know what I think. If anyone has used Ricemellow Cream – or anything else by Suzanne's Specialties – let me know, and I pass along your comments (unless you'd rather I don't; just let me know “this is for your info only”). In the meantime, I'll keep this recipe here.
Ingredients
Devil’s Food Cupcakes
1 3/4 cup all-purpose flour
3/4 cup natural cocoa powder
2/3 cup boiling water
1 cup buttermilk
1 1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
3 large eggs
2 tsp pure vanilla extract
Cream Filling
3/4 cup confectioners' sugar
3 tbsp unsalted butter, room temperature
1 tbsp heavy cream
1/2 cup of marshmallow fluff
1/2 tsp pure vanilla extract
Chocolate Ganache
1 cup of dark chocolate candy melts
6 tbsp of heavy cream
Preparation
Preheat oven to 350F degrees. Place one 12 cupcake cavity and one 6 cavity pan with cupcake liners. In a small bowl, whisk the cocoa powder into the boiling water. Let cool to lukewarm, then whisk in the buttermilk. In a small bowl, pour the cocoa powder into the boiling water and whisk. Let cool and set aside. Using another bowl, sift together the flour, baking soda and salt.
In the mixing bowl of a stand mixer, use the attachment to butter and sugars together on medium until well combined.
Add the eggs one at a time, beating well with each addition. Add the vanilla along with the final egg. Reduce speed to low to add the dry ingredients ins 3 additions alternately with the cocoa buttermilk mixture in 2 additions. Beat until just combined. Scrape the sides of the bowl with a spatula. Use a scoop to divide the batter evenly into 18 wells of the baking pans.
Bake until the cupcakes are puffed and slightly springy to the touch and toothpick inserted into one of the cupcakes comes out clean which will be about 20 minutes. Let cool in pans for about 5 minutes. Then remove from pans and let cool completely on a wire rack.
To make the filling, in the mixing bowl, sift the sugar over the butter. Use the paddle attachment and beat on medium speed until light and fluffy. Add the marshmallow fluff, vanilla and cream. Beat until light and fluffy.
Using a paring knife or an apple corer, create a hollow about 1 1/2 inches in diameter and 1 inch deep in the center of each cupcake. Fill each hollow with a spoonful of the filling.
To make the ganache, in a heatproof bowl set over barely simmering water in a saucepan. Melt the butter and chocolate with the corn syrup and cream, stirring constantly with a whisk until smooth. Remove from the heat and whisk until smooth. Let cool slightly.
Spread the filled cupcakes with the ganache. The filled and frosted cupcakes can be refrigerated in an airtight container for up to 4 days. Bring to room temperature before serving.
COCONUT LAYER CAKE
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This impressive and wonderfully moist layer cake is less sweet than the usual coconut affair, thanks to a tangy cream cheese frosting on top and dose of orange juice in the batter. This is a great dessert to make in advance. You can bake the cake layers up to 3 days ahead and store them, well-wrapped in plastic, in the refrigerator. The frosted cake will keep for 2 days in the fridge as well, either under a cake dome or overturned bowl, or loosely tented with foil. Just make sure to bring the cake to room temperature before serving.” Yield: 8 to 12 servings; Time: 2 hours, plus cooling.
This was featured in “A Sugar Rush, Not Crush”, and can be viewed online here.
Also, to find more layer cakes, click here. Also, check out Melissa’s guide, “How to
Frost a Cake”.
Ingredients
For the Cake:
2 sticks unsalted butter, softened, plus more for pans
2 cups all-purpose flour, plus more for pans
1/2 teaspoon fine sea salt
2 teaspoons baking powder
3/4 cup granulated sugar
3 eggs, separated, plus 3 whites
1 1/2 cups cream of coconut
1 1/4 cups unsweetened coconut milk
2 tablespoons coconut or dark rum
7 tablespoons freshly squeezed orange juice
3 cups unsweetened shredded coconut
For the Frosting:
2 sticks unsalted butter, softened
2 cups cream cheese, at room temperature
2 teaspoons vanilla extract
7 1/4 cups/2 pounds confectioners’ sugar
2 3/4 cups unsweetened shredded or flaked coconut, toasted
Preparation
Make the Cake:
Grease 3 8-inch cake pans and dust with flour. Heat oven to 350 degrees.
Whisk together flour, salt and baking powder in a bowl and reserve. Place butter and sugar in the bowl of a standing mixer fitted with paddle attachment and beat until fluffy, about 2 to 3 minutes. Add 3 egg yolks, 1 at a time, beating after each addition and scraping down sides of bowl with spatula. Lower speed and gradually add flour mixture. Batter will be thick and pasty.
Whisk together cream of coconut, coconut milk, rum and orange juice. Alternately add shredded coconut and the orange juice mixture to the batter.
In the clean bowl of a standing mixer fitted with the whisk attachment, whip 6 egg whites until soft peaks form. Gently fold into batter.
Divide batter evenly among prepared pans. Bake for 45 to 60 minutes. Cool in pans on wire rack. Unmold cakes once cool.
Make the Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese. Add vanilla extract. Gradually add confectioners’ sugar, scraping down sides of the bowl with a rubber spatula. Mix until combined and fluffy.
Spread 1/4-inch-thick layer of frosting on top of the first layer of cake. Sprinkle with toasted coconut. Place next cake layer on top and repeat with frosting and coconut. Repeat with the third layer, spreading frosting on top and around sides of cake. Hold cake steadily in one hand and use other hand to pat remaining coconut onto edges of cake.
NAKED CHOCOLATE PEANUT BUTTER LAYER CAKE
This comes from The Baker Chick (otherwise known as Audra). Here’s part of what Audra wrote: “My favorite basic chocolate cake is layered with rich chocolate ganache and fluffy peanut butter frosting. I chose to make a naked cake because I’m so obsessed with the look of them, but many different options would work for this. The cake could be made in a bundt pan with the frosting slathered on and the ganache poured on top. Or, you could frost it more traditionally, frosting it all perfectly smooth and then once again pouring the ganache on top. Whatever you decide, if you are a chocolate/peanut butter lover I know you’ll adore this cake.” Yield: 10-12 servings
To view this online, click here.
Ingredients
For the Cake:
1 cup plus 2 tablespoons unsweetened cocoa powder*
2 and 1/4 cups all-purpose flour
2 and 1/4 cups sugar
2 and 1/4 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 large eggs
1 cup plus 2 tablespoons warm water
1 cup plus 2 tablespoons buttermilk
4 1/2 tablespoons safflower oil
1 1/2 teaspoons pure vanilla extract
For the Frosting:
12 tablespoons of butter, softened (1 1/2 sticks)
1 cup creamy peanut butter
3 cups powdered sugar
1/4 cup heavy cream, whipped to stiff peaks
For the Ganache:
4.5 oz dark chocolate, chopped
1/2 cup heavy cream
peanut butter cups to garnish (optional)
Instructions
For the Cake:
Preheat oven to 350F.
Grease and flour your cake pans, lining with a circle of parchment paper. (This can be 6, 8 or 9 inch pans, I would use at least 3 pans if doing 6 inch though.)
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder and salt.
Stir in the water, buttermilk, oil, vanilla and eggs, continue to stir until batter is smooth.
Divide batter amongst the pans and bake for 25-35 mins, or until a cake tester inserted into the middle of the cake comes out clean. Set aside to cool.
For the Ganache:
Place the chocolate in a heat-proof bowl. Bring the heavy cream to a simmer on the stove-top, and then pour over the chopped chocolate. Whisk until smooth. Allow to cool and thicken before using. (I pop mine in the fridge or freezer.
For the Frosting:
Cream together the butter and peanut butter until smooth. Gradually add the powdered sugar until well combined. Fold in the whipped cream until frosting is smooth and fluffy.
To assemble:
Using a serrated knife, level each cake layer, slicing off the "domed" top to make it even. Place the bottom later on a piece of parchment paper on a cake turntable (if you have one.)
Spread a layer of ganache over the first layer of cake, sticking it into the fridge or freezer if needed to firm it up. (I stuck the whole cake into the fridge between each frosting layer.)
Follow with a layer of frosting, then another layer of cake, more ganache, more frosting etc. Add some frosting to the outside of the cake, smoothing with a spatula. Top with chopped peanut butter cups.
Notes:
* Base cake recipe adapted from Martha Stewart
PINEAPPLE COBBLER
From Vegetarian Times, January/February 2012 issue, p. 65. This recipe begins, "Pineapples and dates create a luscious filling for this dessert. Experiment with different fruit juices and with dried fruits other than dates." Serves 9.
To view this online, click here.
Filling
5 cups fresh pineapple cubes
1 cup coconut-pineapple juice or unsweetened pineapple juice
1 cup chopped dates
1 1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cardamom or allspice
Topping
1 1/2 cups rolled oats
1/2cup all-purpose or whole-wheat pastry flour
1/2 cup coconut-pineapple juice or unsweetened pineapple juice
1/4 cup brown sugar, optional
1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom or nutmeg
1/4 cup vegan margarine
3 Tbs. coconut or safflower oil
Preheat oven to 375°F. Coat 8-inch square baking dish with cooking spray.
To make Filling: Stir together pineapple cubes, juice, dates, vanilla, cinnamon, nutmeg, and cardamom in medium saucepan, and bring to a boil over medium-high heat. Cook 10 minutes, or until dates begin to break apart, stirring frequently.
To make Topping: Combine oats, flour, juice, brown sugar (if using), cinnamon, and cardamom in large bowl. Melt margarine and oil in small saucepan. Stir margarine mixture into oats mixture.
Spoon Filling into prepared baking dish. Spread Topping over Filling, and bake 35 to 40 minutes, or until Topping is golden brown.
nutritional information Per 2/3-cup serving: Calories: 264; Protein: 4 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 46 g; Cholesterol: 0 mg; Sodium: 37 mg; Fiber: 5 g; Sugar: 26 g
