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| Page Views: 4,559 | Yum Yum -- No Calorie Desserts by karenincalifornia - last update: Feb 22, 2005 |
I lied... | Chocolate mousse cake and lemon tart |
These desserts are crammed full of calories, but I love to bake and cook for my family, and I don't draw the line at any carb or calorie count. Here are some of my creations resulting from this passion of mine.
All are tested, tried and true and guaranteed to add a pound or two. Drop me a note if you want the recipe! |
|  | Chocolate nut pie/ ginger ice cream Pastry Crust:
½ cups all purpose flour
1 teaspoon granulated sugar
½ teaspoon salt
6 tablespoons cold butter, cut into pieces
3 tablespoons chilled shortening
4-5 tablespoons ice water
toasted coconut for garnish
Pie Filling:
2 eggs
2/3 cup granulated sugar
½ cup light corn syrup
½ cup dark corn syrup
2 tablespoons melted butter
1 teaspoon vanilla
½ cup toasted blanched almonds
½ cup toasted pecans, very coarsely chopped
1 cup unsalted macadamia nuts, very coarsely chopped
4 oz. milk chocolate, coarsely chopped
Crust
Stir flour, sugar and salt together in a food processor. Add cold butter and chilled shortening. Process until flour mixture is a bit crumbly. With processor running, slowly add ice water, a tablespoon at a time, until dough comes together in a ball in the processor. Wrap in Saran wrap and refrigerate for 30 minutes. Roll out and press into 9 or 10 inch pie plate, flute edges. Refrigerate until needed.
Filling
Preheat oven at 325ºF. Beat eggs with sugar, corn syrup, melted butter and vanilla. Stir in nuts and chocolate. Pour mixture into pie shell. Bake for 55 minutes until crust is golden. Center should be somewhat set, but not completely. Cool. |
| | Chocolate mocha cake Sinfully rich and incredibly moist |
| | Apple pie with homemade vanilla ice cream Crust:
250 g flour
1/2 teaspoon sugar
1 teaspoon salt
pinch ground cinnamon
125 g cold unsalted butter (one stick)
3 tablespoons chilled vegetable shortening
5 tablespooons ice cold water.
Mix together flour, sugar, salt and cinnamon. Using a food processor or pastry too, add butter and shortening, cut into pieces. Process or cut until mixture resembles coarse meal. Add cold water, a tablespoon at a time, and process or cut into flour mixture, until the dough comes together in a ball. Wrap it up in cellophane wrap and refrigerate for 30 minutes.
Apple filling:
125 g green apples, peeled, cored and thinly sliced (about 5 large)
Juice of one half lemon
1 1/2 tablepoons flour
2 tablespoons corn starch
80 g brown sugar
pinch salt
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla.
butter
1 egg, slightly beaten
Toss apples in large bowl with lemon. Then toss with flour, corn starch, sugar, salt, cinnamon, nutmeg and vanilla.
Preheat oven to 230 degrees centigrade. Roll out 2/3 of dough and line bottom of pie pan with pastry. Fill lined pie pan with apple mixture.
Dot apple mixture with small pats of butter. Roll out remaining dough and lay it on top of apple mixture. Press edges together and flute them. Brush top of pie with with egg. Make small cuts in pie crust to allow steam to escape.
Bake pie at 230 degrees for 15 minutes. Then lower temperature to 180 degrees centigrade and bake for another 50 minutes. |
| | Wild Lucas Valley blackberry cobbler Lucas Valley is the name of my neighborhood in Marin County. I call this "Lucas Valley blackberry cobbler" because the blackberries were picked from the side of the stream that runs in front of my house. |
| | Molten chocolate cake with white pepper ice cream 14 ounces bittersweet or semisweet chocolate, chopped
1 1/4 cups (2 1/2 sticks) unsalted butter
6 large eggs
6 large egg yolks
2 teaspoons vanilla extract
3 cups powdered sugar
1 cup all purpose flour
Generously butter eight 3/4-cup soufflé dishes. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Whisk eggs, egg yolks, and vanilla in large bowl to blend. Whisk in 3 cups powdered sugar, then chocolate mixture, then flour. Transfer batter to prepared dishes, filling to top and dividing equally.
Preheat oven to 425°F. Bake cakes until batter has risen above dish, top edges are dark brown, and centers are still soft and runny, about 15 minutes, or about 18 minutes for refrigerated batter. Run small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes. Using hot pad and holding dish very firmly, place plate gently atop 1 cake and invert onto plate. Repeat with remaining cakes. Dust with powdered sugar. |
| | Old fashioned coconut cake with 7-minute frosting |
| | New York cheesecake with butter cookie crust Crust:
180g flour
30g powdered sugar
120g chilled butter (one stick), cut into pieces
1/2 teaspoon vanilla
Preheat oven to 180 degrees Centigrade. Butter the inside of a 25 cm springform pan with removable bottom. Process ingredients together in food processor until
dough takes on the texture of coarse meal. Alternatively, use a pastry cutter and cut the butter into the dry ingredients until well blended. Mixture will be crumbly, not doughy.
Press into the bottom of the prepared pan and bake for 28 minutes until crust starts turning golden brown.
Filling:
900g cream cheese (4 8oz or 226g packages)
250g sugar
2 eggs
30g flour
juice of one lemon
275g sour cream or yogurt
Increase heat of oven to 205 degrees centigrade. Blend all ingredients until smooth. Pour filling over crust. Bake in oven for 45 - 50 minutes, until top starts turning golden. Leave in oven with door slightly ajar for 3 hours. This
will keep cheesecake as high as possible, otherwise, taking it immediately out of the oven will cause it to flatten some.
Sauce:
Mixed berrries - strawberries, blackberries, blueberries.
May use fresh or frozen.
Mash a couple of large spoonfuls of berries with 2 tablespoons sugar. Mix in the remainder of the berries and serve over the cheesecake. |
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 Comments for karenincalifornia about World | | | | |
pchamlis Fri Nov 6, 2009 21:56 UTC
Hi kiddo, how is it going? I've been noticing your stalk comments on my Canadian pages, thanks for the visits. They're coming along. B and I are heading out to the opera tonight... Barber of Seville. :) | Nemorino Tue Oct 20, 2009 19:52 UTC
Hi Karen, congratulations to your offspring for getting into such good universities. I'm still waiting to see your VT page on Rohnert Park, California, LOL. | JLBG Sat Oct 10, 2009 21:43 UTC
How were your vacations in France? No new pages about your trip? I know it is awfully time consuming... | Carolwt Mon Aug 24, 2009 16:29 UTC
I know that I am drawn to Marin because I want a home that I am happy to return to, in an area I find to be as beautiful as some of the places we travel to. Our move north is our next adventure! Thanks for the inspiration. |
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