Category Archives: dessert

Mocha Icebox Cake –can be gluten free

Posted on January 31, 2017 | Leave a comment

This is a most amazing dessert. It can be made in a large bowl like a trifle, which is what I did or for a more spectacular presentation in an 8″ springform pan. I made it in a large glass bowl and while I don’t have a lot of photos I can tell you that this was a big hit! I even froze the leftovers and they were outstanding. I made it with Tates gluten-free chocolate chip cookies because a friend of mine who was coming for dinner is gluten-free. If you’re looking for a gluten free dessert for a crowd this is it!

This was surprisingly easy to make and no baking makes it a perfect go to dessert. This was a crowd pleaser for sure.

You’ll need an electric mixer with the whisk attachment for this.

Ingredients:

2 cups heavy cream ( I didn’t say this was diet food)

12 ounces Italian Mascarpone Cheese

1/2 cup sugar

1/4 cup coffee liqueur, I used Kahlua

2 Tablespoons unsweetened cocoa powder

1 teaspoon instant espresso powder

1 teaspoon pure vanilla extract

3 packages chocolate chip cookies, I used Tates (gluten-free or regular) in the bowl I didn’t quite use the 3 packages but if you do it in a springform you’ll probably need them all.

Shaved semi sweet chocolate for garnish

Directions:

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar , Kahlua, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly increase speed until it forms firm peaks (this could take up to 6 minutes so don’t get nervous if it takes a while)

In a large glass bowl, I broke the cookie into pieces for the bottom of the bowl, covering the bottom as much as possible. Spread some of the mocha whipped cream evenly over the cookies ( you’ll want about 5 to 6 layers depending on the bowl) so eyeball the whip cream so you’ll have enough. Place another layer of cookies on top, lying cookies flat and touching one another. Follow by another layer of cream, continue layering cookies and cream until there are about 5 or 6 layers and you’ll want to end with a layer of cream. Smooth the top, cover with plastic wrap , and refrigerate overnight.

Right before serving I sprinkled the top with chocolate shavings. Serve cold.

I did freeze this in small plastic containers and then just defrosted it in refrigerator and took out of fridge for a little bit and it was perfectly delicious.

I scooped into dessert dishes, a little goes a long way with this because it’s pretty rich. Will probably serve 10-12 in small dessert dishes.

Springform Pan directions:

You’ll need an 8″ inch springform pan.

Directions are pretty much the same – 5 layers will do it. When you are ready to serve run a sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

 

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Posted in Cake, dessert, frozen dessert, no bake dessers, Uncategorized

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Banana Pudding from Magnolia Bakery – One of my Top Ten Desserts that you don’t even bake

Posted on November 26, 2016 | 2 comments

Completely decadent and totally ridiculous in calories and richness, and I love it. It’s so very delicious. My daughter Jennifer has made this dessert numerous times over the last few years. It is actually a subtle taste of bananas, but I wouldn’t make this if I didn’t like bananas.

I happen to just adore bananas and I absolutely love this pudding. I cannot have it in the house because I will continually find an excuse to go into the fridge and eat it till it’s pretty much all gone. As full as I was and swearing I wasn’t going to eat another thing for at least a week, when I saw this  pudding I knew I was going to eat it. I find it impossible to resist, and I know others who suffer from this same fate. If you’re in the market for a purely decadent rich over the top dessert then this is it for you. Probably up there in my top ten desserts ever. This is from the More from Magnolia Cookbook so how could it be bad?

*this recipe really needs time , so you must start the day before to let initial pudding set, and then you’ll need at least 4 more hours minimum before serving. So you must factor time into your preparing of this awesome pudding.

*** sorry for the lack of pictures maybe this Thanksgiving I’ll remember to take more.

Ingredients:

1 14 ounce can sweetened condensed milk

1 1 /2 cups ice-cold water

1 3.4 ounce package instant vanilla pudding mix ( preferably Jell-O brand)is there another brand?

3 cups heavy cream

1 12 ounce box Nabisco Nilla Wafers ( no substitutions) is there another brand?

4 cups sliced ripe banana

Directions:

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and cold water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more.* Cover and refrigerate for 3 – 4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer , whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remains.

To assemble the dessert, select a large, wide bowl ( preferably glass) with a 4 – 5 quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, over-lapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding . ( Just crush up a few remainder cookies in food processor) Cover tightly with plastic wrap and allow to chill in the refrigerator for *4 hours–or up to 8 hours, but no longer! Serve and behold the love!

Serves anywhere from 12- 15

It’s a large dessert and a substantial one. It stands alone beautifully!

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Posted in dessert, Pudding

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Break Fast Food – Blintz Souffle

Posted on October 7, 2016 | 2 comments

Here we go again…another holiday to cook for. Most of breaking the fast is taking in bagels, fish, etc. Easy to do. But I still try to make a few dishes and this recipe is an oldie but a goodie. I have been making this recipe since 1975 and it never gets old.  This dish can be assembled ahead of time, kept in the refrigerator and baked right before eating. This is a keeper and a tradition in my house. Always delicious. You can buy almost any of the frozen blintzes. Some stores have homemade ones, but it doesn’t really make that big of a difference with this recipe. Enjoy! This is super easy, with excellent results.

INGREDIENTS:

6 blintzes (you can use cheese or fruit-filled, whichever you like. Depending on how many people I’m feeding, I usually make 1 fruit and 1 cheese tray)

2 eggs

1/4 cup sugar

1 tbsp. unsalted butter or margarine

3/4 cup sour cream (lite is fine but I wouldn’t use fat-free)

1 tsp. vanilla

Dash of cinnamon

DIRECTIONS:

Preheat oven to 350 degrees.

Melt butter or margarine in saucepan. Spray baking dish with Pam spray (Original). Mix remaining ingredients in a bowl together. Place frozen blintzes in baking dish. I usually use a 9×13 size dish but anything close to that will work. You can double the recipe, in which case you’d obviously need a larger baking dish (you need room for the blintzes to expand a little and for the egg mixture to rise around it. Don’t spread it too thin.) Pour the melted butter on top of the frozen blintzes, followed by the sour cream mixture. Bake at 350 degrees for approx. 30-40 minutes. Let it sit for a few minutes out of the oven before cutting into it.

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Posted in breakfast, Breakfast Food, Dairy, Holiday, Holiday Recipes

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Baked French Toast — all time best

Posted on October 5, 2016 | 2 comments

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DSCN4294I posted this originally back in October 2011 for Yom Kippur break fast. It is truly one of the best French toast recipes I’ve ever made.  I include it every year since my friend Ilene Stern gave it to me. I never have a single piece left. Delicious and decadent, perfect brunch and breakfast food. I almost always include it in my Mother’s Day Brunch as well. Once you’ve made this recipe there is no turning back, your whole family will love it and you’ll have to make it every time.

The only downside is that you must prepare and refrigerate the night before without cooking it, you cannot cook this dish till you’re ready to eat it, the bottom will get hard like a caramel candy would. So cook right before you’re going to serve. Enjoy!

*recipe as is should serve 6- 8 if you have more people make 2 trays!

Ingredients:

1 cup packed light brown sugar

1 stick unsalted butter

2 tbsp. corn syrup ( I use Karo Original light corn syrup)

5 eggs (room temperature please)

1 1/2 cups milk ( you can use low-fat, I use Skim Plus)

1 tbsp. vanilla

1 package of sliced cinnamon bread. ( Pepperidge Farm is fine) if you can get thick slices it’s great , but the thin kind will work just double stack them it will be fine) You probably will use 12 slices of bread per tray. You will have 6 stacks of 2 slices each, 12 slices total, or 6 thick slices of cinnamon bread. If you can’t find just cinnamon bread use raisin cinnamon bread it’s easier to find .

Directions:

Melt butter, add brown sugar and corn syrup and combine well. Spray a 9×13 baking dish, Pyrex works well here. Pour butter mixture into baking dish and arrange bread slices flat in the mixture ( you will double stack the thin sliced bread) Unless the bread is 1″thick you will be doubling the standard sliced bread. Squeeze the bread to fit–it should hold 12 slices ( 6 double stacks), 3 on each side of a 9×13 baking dish.

In a blender mix the eggs, milk and vanilla and pour over the bread slices, covering them completely. Cover and refrigerate overnight. The bread will absorb all the liquid by the morning, so if you need to travel with it will be fine.

Uncover and bake in a preheated 350 degree oven for 30 minutes. Once it’s out of the oven you can dust with powdered sugar, but not necessary. Serve right from the baking dish.

*if you let this sit out too long before serving, the bottom may get hard like a praline candy. It never ever lasts long enough for this to happen at my table.

Look at my original recipe post on October 5 2011. More Break Fast: the all-time best Baked French Toast, I swear.

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Posted in Baked Goods, bread, breads/cakes, breakfast, Breakfast Food, Dairy, Eggs, Holiday, Holiday Recipes

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Applesauce and Raisin Cake – an Homage to the Bundt Queen

Posted on September 27, 2016 | 3 comments

I always call my friend Susan the Queen of the Bundt Cake. It certainly seems to be her calling, as she is always coming up with new and delicious Bundt Cakes for all of us to try. I just hope I do her justice in trying to duplicate it.  I had to change one of the ingredients because I bought chunky applesauce instead of plain applesauce. Of course, if you’re so inclined you can make your own applesauce (I wasn’t so inclined today!).  The original recipe hails from The Silver Palate, and I have to say this is one cookbook you don’t want to be without. There are so very many wonderful recipes in it.  This cake has  a slightly spicy flavoring, and is just so darn good. Am very happy to report that this cake came out awesome! Super Delicious with the chunky applesauce. Very moist and delicious, cooked perfectly at 1 hour and 10 minutes. Thanks Suki and the Silver Palate! Perfect cake for the Jewish Holidays and any time.

Ingredients:

1 cup (2 sticks) unsalted butter, plus a little extra for greasing the pan (Butter should be at room temperature.  I woke up early and didn’t have time to let it sit so I just put it in microwave to soften for 15 seconds.)

*if baking for the Jewish Holidays and don’t want to use butter you can use margarine

3 cups all-purpose flour

2 cups sugar

2 eggs (at room temperature)

2 cups applesauce (I used Chunky because probably didn’t have reading glasses in market and grabbed it.)

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg, or 1 teaspoon freshly grated

2 teaspoons baking soda

1 cup raisins

Lemon/Orange Icing ingredients:

1 cup confectioner’s sugar

1/2 teaspoon ground cinnamon

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons fresh orange juice

Directions:

Preheat oven to 350 degrees.

In a mixing bowl (electric mixer), cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the applesauce and vanilla.

Sift the flour, cinnamon, nutmeg and baking soda together then add to applesauce mixture. Next, sprinkle in the raisins, and blend gently but thoroughly.

Pour the batter into the tube pan and set on a rack in the center of the oven. Bake until a cake tester inserted into the cake comes out clean. 1 hour and 10 – 15 minutes. I cooked it 1 hour and 10 minutes.

Cool in the pan for at least 15 minutes (I will leave it all day as I go out hiking, and turn it over when it is completely cool when I return.)  When it is completely cool, I will make the icing and drizzle over the top. A little trick is to poke little holes in the cake (on top, with cake tester or toothpick) and pour icing over the cake and it will go into cake and infuse some of the lemon/orange directly into cake.

Instructions for icing:

Sift the confectioner’s sugar and cinnamon into a small bowl.

Dribble in the juices, stirring constantly until the icing is smooth. Drizzle over completely cooled cake.

*should be enough icing for 1 Applesauce Raisin Cake

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Noodle Pudding with Apricot Nectar

Posted on September 22, 2016 | Leave a comment

I’ve tried so many noodle puddings, but keep coming back to the same old , same old. they’ve been passed down in so many different incarnations. i don’t even know what the original one is anymore. this is my most favorite. also a perfect break fast food for Yom Kippur. It can and should be made ahead of time, it will hold together better.

Ingredients:

1 lb. noodles ( i use extra wide egg noodles, you’ll need a bag and 1/4 app. just eyeball it)

1 cup sugar

6 eggs ( I use extra large and at room temp. just make sure they are not right out of fridge) they work much better when they are not right out of fridge in baking.

1 tbsp. vanilla

1 stick unsalted sweet butter(melted)

6 oz. cream cheese (softened at room temp)

1 1/2 cups milk ( I use skim plus) would not use regular skim milk

2 cups apricot nectar (available in most supermarkets)

Topping:

1/2 jar of apricot preserves –approximately

1 1/2 cup cornflake crumbs

2 tsp. cinnamon

1/2 cup sugar

1 stick butter melted

Directions:

Cook noodles and drain very well. Mix 6 beaten eggs with the tablespoon of vanilla in one bowl. in another bowl melt 1 stick sweet butter(unsalted)softened cream cheese, and milk. add the apricot nectar . mix all ingredients together and put in large pyrex type baking dish. mix topping ingredients together, put on top of noodle pudding. cook at 350 degrees for one hour.   i usually cook this ahead of time, cook for 1/2 hour and then freeze it till i am ready to use, take out of fridge bring to room temperature and bake it for another hour till brown on top and cooked through. noodle puddings are best if you let it sit a while (at least 15 minutes before serving) they hold together better that way. can be served at room temperature.

*serves about 12 – 15 people doubled

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Don’t Let the Apples Go Bad Cake

Posted on September 9, 2016 | 1 comment

Apples are the kind of fruit we eat all year round. They are always in the fridge and if they don’t get eaten, I  feel guilty that they’re just sitting there and going to go bad.  I saw this recipe on Smitten Kitchen and decided to make it.  I would make it and freeze it, so if you’re interested in doing so this cake freezes well. You’ll need a tube pan. You don’t need an electric mixer, so it’s pretty easy on the special equipment. Use those leftover apples–don’t let them go bad. No butter in this recipe, lots of sugar though.  My house smelled divine.

I also love this recipe for the Jewish Holidays which are just around the corner…..just saying.

*you can see in photos that I use a melon baller to get the pits out of the middle of the apple. I prefer this technique over the corer thing which never really works for me.  The melon baller works perfectly: first cut apple in half, then scoop out just the pits.

Thanks to Smitten Kitchen again for a wonderful recipe.

www.smittenkitchen

Ingredients:

6 apples (I used what I had in the house: a combo of Granny Smith and Honey Crisp. Good old Macintosh will work, too.)

1 tablespoon cinnamon

5 tablespoons sugar

2 3/4 cups flour, sifted

1 tablespoon baking powder

1 teaspoon salt

1 cup vegetable oil

2 cups sugar

1/4 cup orange juice (try to use fresh but if not, Tropicana will do)

2 1/2 teaspoons vanilla

4 eggs

1 cup walnuts, chopped (this is optional; I didn’t use them this time out)

Directions:

Preheat oven to 350 degrees. Grease a tube pan. Peel, core, and chop apples into chunks. Toss with cinnamon and sugar and set aside (I sprayed with a baking spray. There’s no need to add any butter here.)

Stir together flour, baking powder, and salt in a large bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. This mixture will be rather thick.  Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to make sure all ingredients are incorporated. Use a rubber spatula to get it all out of the bowl.

Pour 1/2 the batter into prepared tube pan. Spread 1/2 the apples over this. Pour the remaining batter over the apples and arrange the remaining apples on top. Use your eye to halve  batter and apples (don’t worry if it’s not perfectly halved.) Bake for about 90 minutes, or until a cake tester (or toothpick) comes out clean. I would check cake after 1 hour 20 minutes. I baked for the full 90 minutes; it’s a rather thick cake.

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Posted in Baked Goods, dessert, Holiday, Holiday Recipes

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Triple Berry Crisp–Gluten Free

Posted on August 19, 2016 | 2 comments

IMG_7716 IMG_7709 (2) IMG_7702 IMG_7698 I love sugar as much if not more than the next guy but this was an opportunity to make a berry crisp without any white sugar or flour.  I stumbled upon this recipe on one of the million blogs, sites and posts I see spouting Paleo and Gluten Free recipes. I am not a paleo eater nor am I gluten free but it can’t hurt to have a recipe that is light on the sugar and fairly healthy to boot. If you would like it a little bit sweeter you can add a tablespoon of coconut sugar or a packet of stevia, I didn’t and I liked it just the way it was.  It intrigued me since I love a crisp but hate the amounts of sugar that go into it, even though I do love eating it.

I had some fresh blueberries, some fresh blackberries and a few random raspberries that were going to go uneaten . What better time to try this? You can make this with just blueberries, or any berry or fruit you like. Berries are in abundance now and super delicious. This recipe took me all of 1/2 hour to put together. Use cooking spray on ramekins and baking sheet or use parchment paper for easier clean-up.  I used 4 ramekins but you can stretch this to 6 for sure.

I just sampled and can say that while they are not cloyingly sweet they have a bit of sweetness and crunch and you can really taste the tartness of the berries. I wouldn’t mind topping with some  ice cream or yogurt but I guess that would be defeating the purpose. There are some wonderful dairy-free ice creams out there and I suppose they would work just fine.

Just an addition– I ate it for breakfast this morning!!! with a little greek yogurt!

Ingredients:

app. 2 pints of berries — as I said you can mix them or use any one you like best. I used black, blue and raspberries. This can be made with apples, peaches, strawberries , nectarines and any combination of the above. I like making them in individual ramekins as a way of having portions already prepared which I think is very nice for dessert but equally nice made in a larger baking dish and you may need to double up on ingredients.

Ingredients:

Juice of 1 lemon

1 cup almond flour–available in most supermarkets today ( Whole Foods)

*1/2 cup slivered almonds–obviously can be made without nuts but I love the crunch

1/4 cup coconut oil, melted

2 tbsp. maple syrup ( use pure maple not the artificial one)

1 tsp. cinnamon

pinch of nutmeg

Directions:

Preheat the oven to 375 degrees

In a bowl, mix together the berries with the lemon juice. Divide between the ramekins ( spray ramekins first) you can also bake this in one large baking dish of course.

You can use the same bowl or a new one, and mix together remaining ingredients until combined. Spoon the almond mixture over the berries. Bake for app. 30 minutes , until bubbly and golden brown. Mine were done in 25 minutes so check your oven after 20 minutes to see where they’re at.

Let it cool slightly before serving.

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Posted in Baked Goods, dessert, fruit cobblers, Gluten-Free, Healthy Cooking with Candi, low calorie cooking, non dairy

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OMG Apricot Bars

Posted on July 29, 2016 | 2 comments

OMG Apricot Bars out of oven

OMG Apricot Bars pre cooked

These bars are nothing short of a-mazing! They are the most perfect, delicious treats–great to take on a hike, great for after a ride on your bike…ok, enough Dr. Seuss. Just go ahead and bake them–it is not difficult. I woke up early this morning and decided to bake them and one hour later, they were finished and out of the oven. They remind me of a yummy, soft granola bar. If you don’t like apricots, substitute cherries and cherry preserves, blueberries and blueberry preserves, etc. (I’m not sure if I would use fresh blueberries. Just stick with the dry version of the fruit and the matching preserves.) Thanks to Giada for the inspiration on this one!

INGREDIENTS:

Filling:

1 large jar of apricot preserves (I used an 18 oz jar of apricot/pineapple preserves because that’s what I had in the house. You can use a 13 oz jar of apricot preserves. I like it very gooey so I used a large jar of preserves.)

8 dried apricots, chopped up into small pieces

Crust:

1 3/4 cups all-purpose flour

1 cup light brown sugar, packed

1 teaspoon ground cinnamon

3/4 teaspoon baking powder

3/4 teaspoon kosher salt

1 teaspoon vanilla

1 3/4 cups old-fashioned oats (not the instant or 1-minute kind)

1 cup chopped walnuts

1 stick unsalted butter, melted

1 egg (room temperature), beaten

DIRECTIONS:

Preheat oven to 350 degrees. Make sure oven rack is in the center of the oven.

Line a 9×13 baking dish with parchment paper (see picture) on the bottom and the sides and then spray the paper with cooking spray (I use Pam).

In a bowl, mix together the jam and the dried apricots and set aside.

In a large, separate bowl, whisk together the flour, brown sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the melted butter, egg and vanilla and mix very well. Using a utensil or your clean hands, lightly press half of the crush mixture into the bottom of the prepared pan. Using a knife or spatula, spread the apricot filling (use it all) over the first layer of crust. Cover the filling with the remaining crust mixture and gently press the crust mixture to flatten. Bake for about 35 minutes until light golden brown. Cool for at least one hour. Cut into bars. They will lift right out of pan with the paper and cleanup is a snap with parchment paper.

These will stay in an airtight container for at least three days. I will freeze them for the next time we want them, because they are too dangerous to have around.

* Yields about 24 bars

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Posted in Baked Goods, breakfast, dessert, fruit cobblers

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Old Fashioned Lemon Icebox Cake–No Baking at all

Posted on July 1, 2016 | 4 comments

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Nothing not to love here, Lemons, cream cheese, heavy cream, lemon curd and did I mention no baking??? So great and fairly easy with simple ingredients. You’ll need either an electric mixer or a hand mixer to whip cream. Nothing beats an electric mixer though with the whisking attachment.

I made it in a 9×13 pan but I think next time I will try to do it in a bowl. It would also be beautiful garnished with fresh lemon slices or berries. We were in a hurry to dig into it so never did get to garnish it.  If you’d like it to look neater when you scoop it out you will have to be more precise with the layering. My cake was very uneven and all the layers and flavors blended together, who cares? it was delicious. If you’d like you can also layer in a trifle type bowl and make a very pretty presentation! Up to you but it was all delish.

This is simple and delicious food if not very rich, but hey it’s dessert! Perfect for the Fourth of July barbeque or anytime!

Enjoy your summer and keep on cooking with candi.

Ingredients:

4 ounces cream cheese, softened (just leave it out at room temperature for a while till it’s room temperature and feels squishy and soft)

3 cups heavy cream

1/3 cup confectioners sugar

3 teaspoons lemon zest, plus a little more for garnish

1/2 teaspoon vanilla extract

11 ounces vanilla wafer cookies ( app. 1 1/2 boxes)

10 ounces lemon curd–usually available with the jams and jellies  or baking aisle of most supermarkets. (see photo)

Directions:

Beat the cream cheese in a large bowl with an electric mixer until soft. Add the heavy cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks. It takes app. 3-6 minutes for peaks to form, be patient.

Spread the bottom of a 9 x 13 inch baking dish with 1/2 cup of the whipped cream. Arrange 1/2 of the cookies on top of the cream, fitting in as many as you can without overlapping.(see photos) Spoon 1/2 of the remaining cream mixture on top and smooth evenly with an offset spatula or if no offset spatula use a butter knife. In spoonfuls , app. every 2 inches, spoon half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Spoon  the remaining lemon curd and swirl into the cream again with the butter knife. Cover with plastic wrap and refrigerate until the cookies have softened, it should be fine after at least 3 hours and you can make a day ahead and just leave in the fridge!

It would be pretty garnished with some lemon zest , some lemon slices or fresh berries, we were in a rush to eat it so no garnish in my photos. Next time!

*if you use a bowl you’ll just have to figure out the cream to cookie ratio but make sure you follow my steps so it ends up the same.

*another good thing–I actually froze leftovers and when I wanted to eat it , I removed from freezer for about an hour and it was perfect.

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Posted in Cake, dessert, no bake dessers

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