Looking over my blog posts I felt I needed some more dessert recipes, especially cake recipes. It is always good to collect dessert recipes ranging from easy to more challenging that you feel comfortable with. To add to my collection, I set out to publish a post for a yellow cake with chocolate ganache recipe today, but things did not work out as planned.
It all started when I made a cake from a recipe from Joanne Chang’s Baking with Less Sugar. Baking with less sugar is a goal of mine and a personal passion for Joanne Chang because her husband does not tolerate sugar well. I found, with this recipe, that just because there is less refined sugar does not mean it is low in fat. Quite the contrary.
Her cake was lovely, but the ganache frosting was an epic fail. Ganache is sometimes temperamental depending on the type of chocolate one uses. From my experience ganache sets easily by cooling it on the counter. This time something was off. Everything was fine until I put the ganache in the refrigerator as directed to set the ganache. This was the catalyst that turned everything upside down. The ganache hardened so much I could not penetrate the surface with a spoon. Almost as hard as a bar of chocolate. I whipped it with my hand-held mixer and it looked like seized chocolate mixed with over-whipped cream. It was awful.
Ughhh! I blame it on the butter. Immediately I made a second batch of ganache, without refrigerating it, and finished frosting the cake. Unfortunately, I did not love it. The ganache was very bitter, and I did not love the texture. Also, after a couple of hours the cake dried out.
Instead of coming up with a new layer cake recipe, I decided to put together a post with links to some of my dessert recipes. Also included are a couple of links to dessert recipes from other websites. Everything in one place for easy access.
The spring is a time of celebration whether for graduations, new beginnings, and major life events. Make your celebrations special by making a homemade dessert. Here is a collection ranging from quick and easy to involved. All are tested and delicious.
Dessert Recipes for Cake
Nifty Cake made with a sponge cake and whipped cream frosting with fresh fruit. I used to make this for my Dad’s birthday cake in July. Berries are available now, although not quite in season in my area, so instead of peaches, make the cake with strawberries and or blue berries. It is a cake version of strawberry shortcake and always a crowd pleaser.
If you want a gluten free cake, I have a Gluten Free Nifty Cake made with gluten free oat flour instead of all-purpose flour.
For a special occasion, like for a bridal shower, birthday or graduation, this recipe for Pink Champagne Cake is lovely. My recipe differs from the traditional recipe because I made it with an Italian buttercream not with the traditional American buttercream. Pink champagne cake has a subtle strawberry and champagne flavor that grows on you. I love this cake and can’t wait for a special occasion to make it again. Then again, why wait? My recipe is adapted from the cookbook American Cake by Anne Byrn.
Chocolate Stout Cake is a delicious chocolate cake made with chocolate chili stout. You won’t necessarily taste the stout, but it makes the chocolate more enhanced. The white chocolate cream cheese frosting is to die for especially with the chocolate stout glaze.
If a simple chocolate cake is what you are looking for, an old standby for me is Decadent Chocolate Cake by the Silver Palate.
This recipe from Fine Cooking is the one I should have published today because I have made it on several occasions. Four Layer Cake with Chocolate Buttercream. This cake is a yellow cake with raspberry jam and chocolate buttercream frosting. It is very impressive looking even though it is made with your basic cake components. You will have to click-through a couple of links to the yellow cake and chocolate buttercream frosting.
Dessert Recipes for Pies
On this blog I have a couple of recipes for galettes and one crust-less apple pie. Clearly, I need to make some more. Personally, I love the ease of galettes especially during the summer months. You can use the galette recipes as a base and substitute with seasonal fruit. Lemon plums are in season now and taste great in a galette made with mixed berries. Or make a galette with apples and dried apricots.
For a gluten free pie try Double Coconut Pie. This is like eating a giant macaroon cookie.
Other Dessert Recipes
For the Nutella lover in the family, Chocolate Nutella Pots de Creme. This is my husband’s favorite dessert. Smooth and silky with a little kick of sriracha with the chocolate.
For a refreshing custard, Spiced Figs with Yogurt Panna Cotta. Instead of figs you can substitute pears, or caramelized citrus. The panna cotta has a lovely tang from the yogurt and is silky smooth. This is a gelatin dessert, so it is not vegetarian.
Peaches and Berries with Bourbon Sabayon Traditionally sabayon is made with champagne or Marsala wine, but for this recipe I made it with bourbon to pair with the peaches. Sabayon is an elegant dessert made with whipped eggs combined with whipped cream. Sabayon should not be confused with Zabayon, a similar dessert made from whipped eggs, Marsala and served warm.
Lemon Mousse is one of my favorite desserts. This recipe is very light and airy from Maida Heatter’s New Book of Great Desserts. This mousse is perfect for this time of year when we are between winter and spring fruit availability.
Ever since I first made a pavlova, I put this dessert in the Five Star category. A classic dessert like early Hollywood actresses such as Catherine Deneuve and Grace Kelly It is exquisite with exceptional taste. Here is a recipe for Lemon Pavlova with Kiwi and Passion Fruit sauce. You can get the passion fruit pulp at your grocery store located in the Latin American food section of the frozen foods aisle.
Try making a vegan pavlova using Aquafaba Meringue with berries and coconut whipped cream. This recipe is from one of my first recipe posts when after three trials I could not whip coconut milk for the life of me. Since then, I have made whipped cream from the fat of full fat coconut milk with great success, especially when using Trader Joe’s brand.
My promise to myself and my readers is, I will post nothing on this website that I am not satisfied with. Even though my son and husband thought there was nothing wrong with the cake, I just did not love it. I did not feel this was the type of cake that people will find irresistible and sneak in a slice for a midnight snack.
On the other hand, the above recipes are tried and true. I am looking forward to a new season and learning new dessert recipes to share with you.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
I feel like I am jumping the gun today by writing a post and recipe for succotash. It is March, almost April, and without a doubt corn and baby lima beans are summer vegetables. Yet, I have delicious memories enjoying succotash with my Easter dinner. This vegetable dish is one I could eat in any season in a year. Fortunately, good quality frozen vegetables are available making it possible to eat this light but hearty side dish whenever I please. I happen to love succotash, especially paired with ham.
My first introduction to succotash was after getting married and living in New York. Succotash was a regular vegetable dish at my in-laws Thanksgiving and Easter dinners. I clearly remember how my sister-in-law made it with corn, lima beans, green bell pepper and plenty of fresh ground black pepper. Green beans are sneaking into my memory recipe as well but not as clearly as the other ingredients. It was love at first bite. When I went for seconds, I usually came back with another helping of succotash.
There is just something about succotash that sings to me. Maybe because this meal has a simple nature implying ease and comfort. Or, because each vegetable compliments the other for a harmonious vegetable medley. The flavors taste fresh, sweet and light, even when made with frozen vegetables.
Also, what’s not to love about saying “Succotash” with its fun and jazzy rhythm. As it happens, Herbie Hancock believes succotash has a jazzy rhythm as well and wrote a song titled, “Succotash” on his Inventions and Dimensions album.
History of Succotash
Succotash dates back to New England Native Americans from the word, msíckquatash, meaning boiled cut corn kernels. Back in the 17th century succotash mostly consisted of corn and native beans like cranberry beans. The English settlers soon adopted this hearty and nutritious stew and made it throughout the year from dried corn and beans.
Succotash grew in popularity throughout the US during the great depression and other eras of economic hardship. The ingredients were readily available and inexpensive and made a meal with a lot of sustenance. Over time, succotash evolved from a stew into a lighter side dish made with additional vegetables added to the corn and beans. Any succotash variation is acceptable, as long as corn and beans feature prominently in the ingredients.
With the invention of refrigeration and frozen foods, we can enjoy succotash year-round. However, make this with fresh corn during the summer months when corn is sweet and beans are fresh and just harvested. You will need to soak and cook the beans ahead, but the corn will quickly cook with the other vegetables after the fresh kernels are cut right off the cob.
Serve succotash with a grain like brown rice or farro for a plant-based main entrée meal. When legumes and grains combine they create a complete protein with all the essential amino acids accounted for.
During the winter months, substitute the zucchini with winter squash.
Make succotash with corn, cranberry beans and green beans with a splash of cream and choice of a fresh herb.
Use succotash for the filling of a pot pie, either with grains or other proteins like chicken or turkey.
Make succotash into a vegetable soup just by adding vegetable or chicken stock with some aromatics. Or, turn it into a crab and succotash chowder with fresh crab and cream.
Succotash is a vegetable dish traditionally made with corn, and cranberry beans. This recipe builds up from the traditional recipe by adding to the corn lima beans, zucchini, sweet bell pepper, onion and fresh herbs. Any fresh herb like sage, thyme, tarragon, chervil or basil will nicely compliment the corn and vegetables.
For a plant-based main entrée, serve succotash with a grain such as farro or brown rice.
- 1 lb (16 oz / 454 g) frozen corn 4 ears of fresh corn
- 10 oz (285 g) frozen baby lima beans
- 2 TB extra virgin olive oil
- 1 large Vidalia onion about 10 oz (300 g)
- 1 red or green bell pepper 7-8 oz (219 g)
- 1 tsp Kosher salt, divided
- 1 clove garlic
- 2 zucchini about 1 lb (454 g)
- 3 sprigs fresh thyme
- 3 oz (87 g) grape tomatoes
- Several rounds Freshly ground black pepper
- 5-6 leaves fresh sage tarragon, basil, chervil, lemon thyme
Prep the Vegetables
Defrost the frozen corn and lima beans. If using fresh corn on the cob, slice the corn kernels off the cob and set aside. Peel and dice the onions. Cut the bell peppers in half lengthwise and remove the seeds and white pith. Cut into long 1/2-inch (1.5 cm) strips then dice into 1/2-inch (1.5 cm) pieces. Peel, remove the green germ and mince the garlic. Cut each zucchini in half lengthwise, then each half into quarters, lengthwise. Cut across each wedge into pieces about a half-inch wide (1.5 cm). Slice the grape tomatoes in half. Set each vegetable aside in separate piles.
Sauté the Succotash
Place a large sauté pan or skillet, about 12-inches (30 cm) or larger, over medium-high heat. Add the extra virgin olive oil and heat up. Before the olive oil gets hot and smoky, add the diced onions and bell pepper. Stir to coat the vegetables with olive oil, and add ¼ teaspoon of Kosher salt. Sauté until the onions are translucent but not browned, and the vegetables have softened, about 4-5 minutes
Add the minced garlic. Stir and cook until the garlic releases its aroma, about a minute.
Add the zucchini and stir to mix the vegetables together. Add the thyme sprigs, another ¼ teaspoon of Kosher salt and several rounds of fresh black pepper, and stir. Continue to sauté the vegetables until the zucchini starts to soften, about 4 minutes, but is not cooked all the way through.
While the zucchini is cooking, slice the fresh sage leaves, chiffonade cut, and set aside.
Add the corn, lima beans and tomatoes. Stir, taste and correct the seasoning with more salt. Sauté the vegetables until they are cooked through and the corn and lima beans are warm, about 4 minutes. Add the sage and stir. Taste for seasoning and add more salt, sage, or black pepper if necessary. Turn off the heat.
For another version of succotash, make it with corn, lima beans, green beans with a splash of cream. Season with herbs like tarragon, chervil or basil.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.