Whipped Chocolate Mascarpone Ganache

1 c whipping cream
1 1/2 c bittersweet chocolate chips
8 ozs mascarpone cheese

Place bittersweet chocolate in a heatproof bowl. Pour cream over top and place atop a bowl of simmering water, whisking until chocolate is melted. Place bowl of ganache in freezer to chill.

When chilled, beat ganache with chilled beaters until light and fluffy. Beat in mascarpone cheese, taking care not to overbeat. Use as desired. 

Grandma's Chocolate Pudding

My grandmother wrote this recipe card out especially for my father so that he could make this pudding even when she was not visiting. I follow the recipe, but cut the sugar in half.

2 c milk

1.5 ozs unsweetened chocolate

2 eggs (for a super-silky pudding, use 4 egg yolks)

2 Tbsp cornstarch

1/2 c sugar

1 tsp vanilla 

Warm milk and chocolate over medium heat in a pot at least triple its volume until chocolate is melted. Stir regularly to avoid scorching. 

While milk is heating, combine sugar and cornstarch; whisk well to combine (this is what ensures no lumps). Then add eggs. When you put them in the bowl, it won't look like it will come together, but it will: just keep whisking!

Whisk some hot milk into the mixture to lighten it, then pour the lightened mixture into the pot, whisking furiously.

Finished product.

Family tradition: eat warm with a scoop of vanilla ice cream on top! 

Peach Streusel Coffeecake

For the streusel:
1/2 cup all-purpose flour
1/3 cup sugar
4 Tbsp (1/2 stick) cold unsalted butter
pinch salt

For the cake:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 egg
4 Tbsp (1/2 stick) unsalted butter, melted
1/2 cup milk
1 tsp almond extract
2-3 firm-ripe peaches (about 1 pound), peeled, pitted and sliced

For streusel: Stir together flour and sugar. Add butter; using a pastry cutter, work in butter until coarse crumbs form. Set aside.

For cake: Preheat oven to 350°. Butter a 9" baking pan. Separately mix dry and wet ingredients. Add wet mixture to dry mixture; beat until just evenly moistened. Spoon batter into pan, spreading evenly. Arrange peach slices in concentric circles from sides to center (if a square pan, in rows). Gently press slices into batter. Sprinkle evenly with streusel.

Bake at 350° until topping is golden brown and a toothpick comes out clean, 40-45 minutes. Transfer to a wire rack; let cool 20 minutes. Serve warm or at room temperature.

Fresh Lemon Bars

I make these every year, when our neighborhood trees are bursting with fresh lemons. They are just not the same with store-bought lemons; the fresh flavor from the unwaxed, tree-ripened fruit makes all the difference. 

1 c butter, softened
1/2 c powdered sugar
1 tsp vanilla extract
2 c unbleached all-purpose flour
3 homegrown lemons
4 eggs

2 c sugar

Powdered sugar for dusting

Preheat oven to 350. Cream together butter and powdered sugar. Add vanilla, then flour. Press into bottom of a buttered 9"x13" pan. Bake 18 minutes or until just browned.

While shortbread base bakes, make lemon filling. Zest the lemons, then juice them. Measure 1/2 c juice (reserve remainder, if any, for another use); beat together with eggs, sugar and lemon zest. Pour atop baked shortbread. Return pan to oven and bake 16 minutes or until set but not too brown. Let cool, then dust with powdered sugar and cut into bars. Makes 30 bars.

Signature Pumpkin Pie

Sweet and spicy is my signature flavor combination, and pie is no exception. Fresh ginger root and ancho chile powder pump up the flavor without adding much heat; half-and-half and a little extra sugar mellow the punch. The flavor develops in the fridge, so make these pies the day before you plan to eat them. Serve with big dollops of freshly whipped cream.

Pastry for a double-crust pie
2 (14-oz) cans organic pumpkin puree
6 eggs
2 c Sucanat or other dark brown sugar
2 1/2 c half-and-half (or 2 cans well-shaken evaporated skim milk)
2 Tbsp ancho chile powder
4 tsp grated fresh ginger
2 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground cloves

Prepare pastry according to recipe directions. Divide pastry between two 9" pie pans; flute high edges. Freeze unbaked crusts until ready to use.

Preheat oven to 375. Mix all ingredients in stand mixer. Place frozen crusts directly on oven rack. Pour pie filling into crusts, dividing filling evenly between crusts. Close oven; reduce heat to 350, then set timer for 45 minutes. Bake pies until just set in middle (pies will be slightly jiggly), rotating as needed to ensure even browning of crust. Cool completely on racks. Refrigerate for at least 1 day before serving.

Super-Tender Cashew Burfi

This burfi is crumblier than the other recipe I have on this site, but also very tender.

Hardware:
Candy or frying thermometer
Silpat (silicone baking mat)
Heatproof spatula
Parchment (not waxed) paper
Butter or ghee

Software:
3 c raw cashews
1/2 c water
2 c sugar
1/8 tsp ground cardamom

Grind cashews in batches to a fine powder. Don't over-process, or you'll get cashew nut butter! Set aside. Thoroughly butter your Silpat.

Place sugar in a saucepan; shake gently to distribute. Pour water over, starting at edges and finishing in middle, so no sugar crystals stick to sides of saucepan. Place over medium-high heat; bring to a boil. Cook without stirring until syrup reaches "thread" stage, 223º to 234º F (106-112ºC) on thermometer.

Remove from heat. Add powdered cashews to syrup. Sprinkle cardamom over top; stir until thoroughly combined. Pour onto buttered Silpat. Using a well-buttered spatula, pat until thickness is even and shape is rectangular. Let cool 5 minutes, then use a table knife dipped in hot water to cut diamond shapes. Allow to sit at least 20 minutes, then break into individual pieces. When thoroughly cool, store in an airtight container.

2019 note: Made this with 2 3/4 cups almond flour instead of ground cashews. Stopped the sugar syrup at the high end of the range (231º F). It saved time and came out VERY well — evenly textured, not as crumbly, poured a bit thicker and set faster. 

Sweet Potato Pie

I got the idea for this pie looking in the fridge at a container of already-roasted sweet potatoes and then in the freezer at an unbaked pie shell. Next time I think I'll add some fresh grated ginger and maybe some vanilla extract.

 

20 ounces sweet potatoes, roasted whole, then peeled
1 1/4 c nonfat vanilla Greek yogurt
3/4 c Sucanat or other dark brown sugar
1/2 tsp ground ginger

1/2 tsp cinnamon
1/4 tsp nutmeg

1/8 tsp cloves
1/4 tsp salt

3 eggs

1 9" deep-dish frozen pie shell
 

Preheat oven to 350. Place sweet potatoes in work bowl of a food processor; process until well blended. Add yogurt, brown sugar, spices, eggs and salt; process until well combined. Pour batter into pie shell; smooth top with wet fingertips. Bake 1 hour or until done. Remove from oven; set on rack to cool. Refrigerate any leftovers.

Marshmallow Fluff

From "Baked Elements."

4 large egg whites
1 tsp cream of tartar
1/8 tsp salt
2/3 c + 3 Tbsp sugar, divided
3/4 c light corn syrup
1 tsp vanilla extract

In the bowl of a standing mixer fitted with whisk attachment, whisk egg whites vigorously for 1 minute. Sprinkle with cream of tartar and salt; continue beating until foamy. Continue beating while sprinkling in 3 Tbsp sugar. Beat until soft peaks form.

In a medium saucepan, gently stir together remaining 3/4 c sugar, 1/4 c water and corn syrup. Set saucepan over low heat; stir until sugar and syrup dissolve. Turn heat up to medium; bring to a boil. Clip a candy thermometer to the side, turn heat up to medium-high; and wait for mixture to reach firm ball stage (246-248 degrees), about 10 minutes.

Turn mixer to low. Slowly stream hot sugar into egg whites. Once all sugar is added, increase mixer speed to high. Beat until marshmallow cream is near room temperature and fluffy. Add vanilla; beat 5 more seconds or until incorporated. Use immediately or refrigerate tightly covered for up to 3 days.

Simple Chocolate Syrup

From "Baked Elements." Makes a syrup, not a sauce. Good in milkshakes or other places that require a thin, straightforward syrup whose wallop is undiluted by dairy. Use a LARGE pan; mixture bubbles up considerably when cooking.

1/4 c dark unsweetened cocoa powder
1/2 c water
1 c sugar
1/4 tsp salt

In large saucepan over medium heat, whisk together cocoa and water until dissolved. Whisk in sugar; increase heat to medium-high. Boil for 3 minutes, then reduce heat to low and simmer another 1-2 minutes. Remove from heat; stir in salt. Let cool to room temperature. Can be stored in refrigerator, tightly covered, for up to 3 weeks. Warm gently to use as topping or use directly from refrigerator as a milkshake mix-in.

Spicy Chocolate Brownies

From "Baked Elements"

1 1/4 c all-purpose flour
2 Tbsp dark unsweetened cocoa powder
1 Tbsp ancho chile powder
2 tsp ground cinnamon
1 tsp salt
1 Tbsp freshly grated ginger root
9 ozs good quality dark chocolate (60-72%), coarsely chopped
2 ozs good quality milk chocolate, coarsely chopped
8 ozs (2 sticks) unsalted butter, cut into 1" cubes
1 1/2 c granulated sugar
1/2 c firmly packed brown sugar
5 large eggs, at room temperature

Preheat oven to 350. Butter bottom and sides of a 9"x13" baking pan. Line with parchment; butter the parchment.

In a medium bowl, whisk together flour, cocoa, chile powder, cinnamon and salt. Set aside.

Place chopped chocolates and butter in bowl of double boiler over medium heat. Stir to melt and combine. Turn off heat, but keep over water. Add both sugars and ginger; whisk until completely combined. Remove bowl from water; let mixture come to room temperature.

Add 3 eggs to chocolate mixture; whisk until just combined. Add remaining eggs; whisk until just combined. Do not overbeat batter at this stage or your brownies will be cakey.

Sprinkle dry ingredients over egg mixture. Fold until just a trace of flour is visible. Pour into prepared pan; smooth top with spatula. Bake 30 minutes, rotating halfway through baking time, or until a toothpick in center comes out with moist crumbs. Remove from oven; transfer to a wire rack to cool completely before cutting and serving. Store at room temperature, tightly covered, for up to 4 days.

Chocolate Malt Madeleines

From "Baked Elements"

1/2 c + 2 Tbsp all-purpose flour
3 Tbsp + 1 tsp malted milk powder, divided
2 Tbsp + 1 tsp dark unsweetened cocoa, divided
1 tsp baking powder
2 large eggs, at room temperature
1/2 c sugar
1/4 tsp salt
2 1/2 ozs (5 Tbsp) unsalted butter, melted and nearly at room temperature

Butter madeleine pans, dust with flour, and knock out excess flour.

Whisk together flour, 3 Tbsp malted milk powder, 2 Tbsp cocoa, and baking powder.

In the bowl of a standing mixer fitted with the whisk attachment, beat eggs, sugar and salt on high until frothy, about 3 minutes. Drizzle in butter on low until just blended.

Remove bowl from mixer; sift dry ingredients atop egg mixture. Gently fold to combine. Cover with a dry cloth; set aside 1 hour.

Preheat oven to 375. Give the batter a quick stir, then spoon gently into pans, filling molds about 3/4 full. Bake 10-12 minutes, rotating pans halfway through baking.

Meanwhile, stir together remaining cocoa powder and malted milk powder. Set aside. 

Remove pans to wire racks to cool 1 minute, then carefully unmold. Sift cocoa-malt mixture over madeleines. Eat within a few hours of baking. Makes 24 madeleines.

Chocolate Plastic

Adapted from "Little Cakes from the Whimsical Bakehouse." The authors suggest sculpting flowers or bows with it, or even covering a cake with it (they say it tastes better than fondant).

7 ozs chopped dark, milk, white or wafer chocolate
1/4 c light corn syrup
Cornstarch

Melt chocolate for 3 30-second intervals in the microwave, stirring in between. Add corn syrup, stirring quickly just to combine. Remove from bowl; wrap tightly in plastic wrap. Let sit for a few hours or overnight at room temperature, or for 1 hour in the freezer.

When ready to use, dust a clean, flat surface with cornstarch. Knead dough to make it smooth and malleable. If too hard to work, soften for 5 seconds in microwave and knead again. Roll out 1/4" to 1/16" depending on design. Use dabs of water to adhere one piece to another. Do not let sit out unwrapped; chocolate plastic will harden and become unworkable.

Marshmallow Fondant

Adapted from "Kids' Cakes from the Whimsical Bakehouse." I found that I needed far more powdered sugar than they thought I would, and switched to cornstarch at some point in the kneading process as the mixture became tooth-jarringly sweet.

16 ozs marshmallows
2 Tbsp water
Food coloring as desired
1 lb or more confectioner's sugar
1/2 c vegetable shortening
cornstarch if desired

Heat marshmallows and water until melted. The book suggests using a microwave, but to avoid having to transfer, I suggest a double boiler. Stir marshmallows to hasten the melting process. Stir in food coloring as needed, remembering that your color will lighten when sugar is added. Sift 3 cups confectioner's sugar over the top; stir to combine.

Dust a work surface with powdered sugar. Generously grease your hands with shortening. Knead the fondant mixture, adding sugar as needed until fondant is smooth and malleable. Regrease hands and dust surface as needed. Knead until fondant is no longer sticky, is firm yet elastic, and does not rip. You can test this by rolling out a 1/4"-thick piece and placing it over a measuring cup. If it tears, add a bit of water and continue to knead, 8-10 minutes total.

Seal fondant in a zip-top bag, pressing out as much air as possible. Let sit overnight at room temperature. To use, roll out 1/4" thick on a powdered-sugar-dusted work surface.

Easy Paal Payasam for a Crowd

I developed this recipe as a substitute for the tedious stirring and long slow cooking intended to reduce milk in volume for payasam. I decided to start with a leg up by using some evaporated milk. This recipe is easy to have running in the background while you are at home doing other things. Serves 16.

2 cans evaporated milk (can be low-fat)
5 cans low-fat milk (fill the cans with milk to rinse them out)
1/2 c sugar
1/2 c uncooked white rice
8 cardamom pods
1/3 c milk
15 (approx) saffron threads
2 Tbsp ghee
1/3 c golden raisins
1/3 c cashew pieces

Pour milk and evaporated milk into a 6-quart slow cooker. Add sugar, rice and cardamom. Stir well. Set slow cooker to HIGH for 6 hours and leave uncovered. Stir every 20 to 30 minutes the first hour, every 15 minutes the next 4 hours, and every 5 to 10 minutes the last hour. If the milk develops a skin, simply stir it back in.

When you have only a half-hour to go, bring the 1/3 c milk to a simmer. Add saffron threads and let stand for 20 minutes. While this is standing, heat ghee over medium-high heat. Saute raisins until puffed and beginning to brown. Remove and follow with cashews.

When payasam is ready to serve, stir in the saffron milk, raisins and cashews. The finished product will be thick and slightly golden. Thin if desired with additional milk, and serve in small (1/3 to 1/2 cup) portions.

Meyer Lemon Pound Cake

I served this cake tonight still warm from the oven, with warm glaze on top. It might have been better if it had had time to sit, but that said, I have never seen a dessert go so fast. If you don't have access to Meyer lemons, feel free to use a more commonplace variety.

For the cake:

1 c (2 sticks) butter, softened
1 1/3 c sugar
5 eggs
1 1/2 tsp vanilla extract
2 Tbsp Meyer lemon zest
2 c unbleached all-purpose flour1/2 tsp baking powder
1/4 tsp salt

For the glaze:
1/3 c Meyer lemon juice1/3 c sugar
2 Tbsp limoncello or other lemon liqueur (optional)

Butter and flour a 9" loaf pan. Preheat oven to 350 degrees.

Beat butter in bowl of stand mixer for 30 seconds, until smooth. Add sugar; beat 3-5 minutes, until fluffy. Add eggs one at a time, beating until incorporated. Add vanilla and lemon zest, beating until incorporated.

Combine flour, baking powder and salt; add to bowl in four parts, beating after each addition. Scrape batter into loaf pan; smooth top. Bake 1 hour 15 minutes or until top is deeply browned and toothpick inserted in center comes out clean. Cool in pan on rack 10 minutes.

While cake is cooling, make glaze. Bring sugar and lemon juice to a boil in a medium saucepan. Boil 2-3 minutes, until sugar is completely dissolved. Remove from heat; stir in liqueur, if using.

Run a knife around sides of cake in pan to loosen. Remove cake from pan; slice. Return slices to pan. Pour glaze over cake, cover and let stand 1 hour or overnight. Slice and serve.

Aval Payasam (Beaten Rice Pudding)

Beaten rice is just what the name implies, rice that has been rolled flat. Look for it in Indian markets under its Hindi name of "poha."


1/8 tsp saffron threads (optional)
2 Tbsp cashew pieces
2 Tbsp golden raisins
3 Tbsp ghee
1/2 c beaten rice (aval)
2 Tbsp cashew pieces
2 c low-fat milk
1 can evaporated milk (I used fat-free)
1/2 c sugar
1/2 tsp high-quality cardamom powder

Place saffron to soak, if using, in 2 Tbsp warmed milk.

Heat 1 Tbsp ghee in a heavy-bottomed pot. Roast 2 Tbsp cashews until light brown. Remove from pot; set aside. Heat 1 Tbsp ghee; roast golden raisins until puffed and beginning to brown. Remove from pot; place with roasted cashews. Add remaining 1 Tbsp ghee to pot; roast beaten rice until golden brown. Remove from heat; keep separately from raisins and cashews.

In a clean coffee grinder, grind 2 Tbsp unroasted cashews to a fine powder. Remove powder from grinder and place in the same pot you used earlier. Add beaten rice; grind to a coarse, sand-like consistency (you may need to do this in batches). Remove powder to pot with ground cashews. Add milk to pot; mix well, then bring to a simmer and cook over medium heat 3 to 5 minutes, stirring frequently, or until mixture thickens.

Add sugar and evaporated milk; bring to a boil. Lower heat and simmer, stirring frequently, for 7 to 10 minutes or until thickened. Remove from heat; add cardamom, saffron (if using), and roasted cashews. Serve warm or chilled.

Overnight Tapioca Pudding

The flavor and texture of instant tapioca can never compare with the pearls my grandmother used to make her pudding. An overnight soak in the fridge nearly eliminates the long cooking and stirring time that keeps many of us from making this old-fashioned treat.

1/2 c small pearl tapioca
4 c milk
1/2 c sugar
2 egg yolks
2 tsp high-quality vanilla extract

Combine tapioca and 1 cup milk in a tightly sealable 2-cup container. Close and refrigerate overnight.

The next day, combine refrigerated mixture with remaining 3 cups milk. Bring slowly to a simmer over medium-low heat, stirring often to prevent scorching. Meanwhile, combine egg yolks and sugar in a 2-cup or larger Pyrex measuring cup; beat well to combine.

When mixture comes to a simmer, ladle 1/2 cup of it into the egg yolk-sugar mixture, beating well. (This step is called "tempering" and is essential to preventing curdled yolks.) Repeat with another 1/2 cup of mixture. Once incorporated, dump egg yolk mixture all at once into hot pot and stir well. When mixture returns to a simmer, remove from heat and add vanilla extract. Serve warm.

Grandmother's Graham Cracker Torte

My grandmother used to make this for me. I am reproducing it here with a few alterations.

Crust:
12 full sheets graham crackers (24 squares)
1/3 c butter, melted

Custard:
4 egg yolks
3 c milk
1/2 c + 2 Tbsp sugar
1/4 c cornstarch
1 tsp vanilla extract

Meringue:
4 egg whites
1/3 c sugar
1/4 tsp cream of tartar
1/2 tsp vanilla extract
1 Tbsp sugar
1 Tbsp cornstarch
1/3 c water

Place graham crackers in a gallon-size zip-top bag. Crush with a rolling pin. Remove to a medium bowl. Add butter; combine thoroughly. Reserve 1/2 cup of crumb mixture; press remaining mixture into the bottom of a 9"x9" square glass dish. Set aside.

Preheat oven to 325. For custard, combine egg yolks, sugar and cornstarch; whisk well.

Heat milk in a saucepan over medium heat. When milk boils, ladle a bit into egg yolk mixture. Whisk to combine and lighten yolk mixture, then whisk this mixture back into pot. Whisk continuously until mixture thickens, then pour onto prepared crust. Set aside.

In a medium bowl, whip egg whites until frothy. Add cream of tartar, 1/3 c sugar and vanilla. Whip until stiff peaks form. Set aside briefly.

In a small saucepan, combine 1 Tbsp each sugar and cornstarch. Pour in water; whisk to mix. Boil mixture for 15 seconds or until clear and thickened, then remove from heat. (This mixture will stabilize the meringue and give it additional texture.) Whip into egg whites by tablespoonfuls. When thoroughly incorporated, whip 10 additional seconds. Spread meringue over hot custard filling, sealing to edges. Sprinkle with reserved crumbs. Bake 20 minutes or until puffy and lightly browned.

Cool thoroughly before cutting. Refrigerate leftovers. Serves 10.

Peach Frangipane Tart

It saddens me to report that I have no photo of this dessert to share with you all. You'll just have to trust me when I say it was as beautiful as it was delicious.

For the crust:
1 1/3 c unbleached flour
1/4 c sugar
1/2 c cold unsalted butter, cut into small cubes
1 large egg yolk

Preheat oven to 450. In a food processor or bowl, combine flour and sugar. Add butter; process until fine crumbs form. Add egg yolk; process until dough holds together. Firmly pat into a ball. Press dough evenly over bottom and up sides of a 10" tart pan with removable rim. Trim and finish edges. Dock all over with fork. Bake until light brown, about 10 minutes. Cool crust on rack.

For the frangipane filling:
3/4 c sliced almonds
1/3 c sugar
1 Tbsp unbleached flour
2 Tbsp Amaretto liqueur
2 Tbsp unsalted butter, at room temperature
1 egg

Reduce oven temperature to 400. Finely grind slivered almonds in processor. Add flour, sugar, 2 tablespoons amaretto and butter; puree. Add egg; process until well blended. Pour into crust. Bake until filling begins to brown and is springy to touch, about 15 minutes. Cool on rack.

If necessary, tart can stand at this point for a few hours; continue with recipe when close to serving time (2 hours or less).

For the peach topping:
1/2 cup peach or apricot preserves
1 Tbsp Amaretto liqueur
5 large peaches, peeled and sliced
1 1/2 Tbsp chopped pistachios

Combine preserves and Amaretto in heavy small saucepan. Bring to a boil, stirring to melt preserves. Boil until slightly thickened, about 30 seconds.

Brush some preserves over tart filling. Arrange peaches atop preserves in concentric overlapping circles. Brush with remaining preserves. Sprinkle with chopped pistachios. (Can be prepared 3 hours ahead. Store at room temperature.)

To serve, cut into quarters, then cut each quarter into three pieces. Serve slices of tart with vanilla ice cream alongside.

Berries with Honey Ricotta Cream

A delectable springtime dessert. Please don't try to use the waxy and flavorless "chocolaty" sprinkles you can find in supermarkets. Substitute miniature chocolate chips instead, or simply go without.

I'm sorry there's no picture. This dish got eaten before it could get photographed. Some things are too good to last, I guess...

1/3 cup ricotta cheese
2-3 Tbsp cream, to taste
2 tsp honey
1/8 tsp almond extract
1 cup strawberries
1/2 cup blueberries
a dusting of Guittard chocolate sprinkles

Place ricotta in a small bowl. Add cream, honey and almond extract. Stir to mix thoroughly. Set aside.

Place strawberries and blueberries in a serving bowl. Dollop ricotta cream atop berries. Top with sprinkles and serve.