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.
In the Hudson Valley, the month of August produces the crown jewels of the summer produce. At last, local tomatoes, corn and peaches are ready for picking. At last. It feels like I waited all summer for this event and now it is peach picking time. I am now ready to taste and cook peaches from every orchard in the Hudson Valley. First baking item on the agenda from this August bounty, is a peach galette.
I love making galettes. There is less pressure making a galette, because simplicity is the appeal. A pie made with a fancy decorative crust is stunning to look at, but I will save those for the holidays. For my day-to-day dessert, galettes fit the bill. There is more fruit to crust ratio in a galette, but it still has a crispy buttery crust to contrast with the tender fruit filling.
For this recipe, I scaled up the preparation a degree to produce a galette with a tender crispy crust with no soggy bottom, and enable the galette to keep its shape. To do this, I chill the galette dough at three different steps. First, I chill the dough right after I make it. Later, I chill the dough after I finish rolling it into a circle. The third and final chill happens after I fill the galette with fruit and shape it. This last step, is not a typical one, nor is it necessary, but it helps the galette keep its shape when baking and creates a flaky crust. Each time the dough is chilled, the gluten in the dough relaxes and the butter stays cold.
Another upgrade is, I added a layer of almond paste to my traditional fruit galette recipe. The almond paste has two purposes, add extra depth of nutty flavor to the peaches, and create a barrier between the fruit and the dough. This protective layer prevents the fruit juices from soaking the crust and making it soggy. There is nothing worse than a soggy bottom galette or pie.
I thinned the almond paste with dark rum so it will spread easily across the dough. Almonds and rum pair perfectly with the peaches and cherries and makes the peach galette have more depth of flavor. The almond paste does not overwhelm the peaches because the rum balances the flavor with notes of caramel and warmth. Look for almond paste in the baking aisle of your grocery store. If you do not like nuts, or are allergic to them, omit the almond paste and baste a layer of egg wash over the crust before you add the fruit.
One last upgrade I added is a trick I learned from The Art of Pie, by Kate McDermott. Before placing the fruit filling over the galette dough, drain the fruit juices into a bowl, then reduce the juice in a sauce pan on the stove. Not only does this step lessen the amount of fruit juices, but it concentrates the flavor as well. Each peach galette I made this summer, the peaches had a lot of juice. I never can tell how much fruit juice there will be. This extra step is not necessary, because the cornstarch will thicken up the juices, but it won’t hurt either.
This summer I learned something new about the different types of peaches. I am a little embarrassed about this discovery, but I always thought the “cling” of cling peaches, is just a name, like a Granny Smith apple. However, I learned “cling” has specific meaning and it’s obvious, duh, and I feel stupid for not realizing this earlier. There are two types of peaches with many variations of each type, cling peaches and free stone peaches. A cling peach, is a peach with its flesh tightly attached to the pit. The peach clings to the stone. A free stone peach, the peach flesh is not attached to the pit. The peach is free from the stone and easy to cut a peach in half and pull it apart. When I read this, I gave myself a whack on the forehead. Duh! Why did I not realize this before?
I always believed when peach flesh sticks to the pit, it means the peach is not completely ripe. Actually, I never heard the name free stone peach until this project. In my defense, it is possible I never ate a free stone peach before, but I would love to find some. Prying the flesh of cling peaches away from their pits is slippery and challenging. I get concerned about cutting my hand with my knife, and/or squish the peaches from gripping them to stay in place.
These additional steps take some time, but they create a delicious peach galette. One that is rich and bright in flavor from the almonds, peaches and cherries, with a crispy all butter crust. Keep these additional steps in your back pocket and use when you wish to up your galette making skills. Time is the unwritten ingredient for this recipe, but it is an important one to make a great crust.
Almond Cherry Peach Galette
- 1 cup 142 g / 5 oz all-purpose flour
- 1/2 cup 66 g / 2 1/4 oz whole wheat pastry flour
- 2 TB extra fine sugar castor sugar
- 1 small pinch of Kosher salt
- 6 TB 86 g / 3 oz cold unsalted butter
- 5 TB ice water
Almond Peach Filling
- 3.5 oz 101 g almond paste
- 2 TB dark rum
- 12 raw almonds lightly toasted and finely chopped
- 1 1/2 - 2 lb 750 g - 1 k ripe peaches
- 1/2 cup 110 g granulated sugar
- 2 TB corn starch
- Zest from 1 lemon
- 1 TB fresh squeezed lemon juice
- 1/2 tea fresh grated nutmeg a small pinch if you are using store bought ground nutmeg
- 12 -15 150 g fresh cherries, pitted and sliced in half
- 1 egg beaten
- Course Sugar
- 1 TB butter
Make the pie dough
Cut the butter into small cubes. Place in a small bowl and keep in the refrigerator until needed.
In a medium bowl mix the all-purpose flour and the whole wheat pastry flour together with a fork or whisk, until evenly mixed. Add the salt and sugar, and whisk again until evenly combined.
Add the pieces of butter to the flour and toss the butter lightly with your hands to get the butter coated with flour. Mix the butter into the flour with your hands by smushing the butter between your fingertips. You don't want your hands getting too hot and melt the butter, so handle the butter as quickly as possible. Continue mixing the butter until the mixture looks like course meal with irregular pieces of butter throughout.
Add the ice water to the flour. Start with 3 TB of water and mix carefully with your hands without too much action. If the dough is dry add 2 TB of water and barely mix with your hands until it almost comes together.
Dump the dough onto a clean counter and bring the dough together. Shape into a flat disk, cover with plastic wrap and refrigerate for 1 hour or longer. The dough can be made ahead and kept tightly covered in the refrigerator for up to 2 days.
Almond Peach Filling
Pit the cherries and cut in half, then set aside.
In a small bowl, mix the almond paste with the rum until it becomes a spreadable paste. Add the chopped nuts and mix. Cover with plastic wrap and set aside.
Fill a large pot with water and bring to a boil. Make an ice bath. Fill a large bowl with ice cubes and cold water. Set aside near your pot on the stove.
Score the peaches by lightly cutting an X across the bottom end of each peach. Only cut through the skin and not deep into the flesh. Add the peaches to the big pot of just boiling water and cook for one minute. Remove them from the hot water, then add the peaches to the ice water bath to stop the cooking process and cool. Peel off the skin when they are cool enough to handle. If the peaches are ripe, the skin should easily peel off. Make a cut all around the peach to cut it in half. If you have free stone peaches twist the halves and they should easily come apart. If you have cling peaches, cut another slice around the peaches to divide the peach into 4 sections. Carefully slice your knife into the peach and around the pit until a wedge is free. Repeat for the remaining sections. Be very careful removing the pit from cling peaches. Peeled peaches are very slippery and it is easy for your hands or knife to slip. A paring knife with a thin flexible blade is the best tool.
Slice the peaches into 1/4 inch - 1/2 inch (.5 - 1 cm) wedges, and add them to a large mixing bowl.
Add the sugar, lemon juice, lemon zest and grated nutmeg to the peaches and gently toss to get the sugar thoroughly mixed with the peaches. If you find there is a lot of juice, drain the peach juice from the peaches using a fine mesh strainer set over a bowl to collect the juices. Pour the peach juices in a small sauce pan and turn the heat to medium-high on the stove. Return the peaches to their bowl. Reduce the peach juice by half. Add the cornstarch and reduced juice to the peaches and mix. The reduced liquid will harden but that is all right. It will melt in the oven. Set aside.
Putting it altogether
Preheat your oven at 400°F one hour before you want to bake your galette. If you have one, place a baking stone or baking steel on the rack in the middle of the oven. If not place a large sheet pan, rim side down on the oven rack. It will act like a baking stone and create a hot surface for the galette crust to get crisp.
Cover a rimmed sheet pan, large enough to hold a 10-inch (25 cm) galette, with parchment paper. Set aside.
Take the galette dough out of the refrigerator and rest it on the counter for 10 minutes. Lightly sprinkle flour over your clean work surface and unwrap your dough. Lightly flour your rolling pin and give your dough a few good whacks with the pin to soften it up. Turn over the dough and repeat. Repeat whacking the dough several turns to help shape the dough in a circle and thin it out.
Roll the dough into a 12 inch (30.5 cm) circle. Start with the pin across the middle of the dough and roll the pin away from you. Return the pin to the middle and roll the pin towards you. Turn your galette dough 1/8th turn and repeat, rolling the dough, starting each time at the middle of the dough and roll once away, then once toward you. Repeat until you have a circle about 12- inches (30.5 cm) across and 1/4-inch (.33 - .5 cm) thick. You should get a nice shaped circle with this method. If the dough needs thinning and shaping, move your pin over to those areas roll the pin in one direction at a time.
Transfer your finished galette dough to your prepared sheet pan. Place your rolling pin across the middle of your pie dough, and drape the top half of the dough over the pin towards you. Lift the pin and place it across the middle of your sheet pan and arrange the galette dough flat on the baking sheet. Cover loosely with plastic wrap and refrigerate for 30 minutes to an hour.
Assemble the galette. Place the baking sheet with the chilled galette dough on your counter. Spread the prepared almond paste across the middle of the galette dough making a circle about 9 inches (23 cm) across. Add the peaches to the galette dough by one of two methods. One- carefully arrange the peach slices in a circle around the dough, beginning 2-3 inches from the edge of the dough. Make and fill a circle with the peach slices. Make sure you overlap the slices because they will separate while baking. Add the pitted cherries into pockets of the peaches any which way you want. Or, two- add the cherries to the bowl with the peaches and dump the fruit in the center of the galette dough. Smooth the peaches out to make a nice mound over the almond paste.
Fold the edge of the dough over the fruit and pleat and pinch the folds together, creating a nice and neat package.
Chill the galette for 30 minutes, loosely covered with plastic wrap. This will help the galette dough keep its shape. Or, bake right away but the galette might open slightly.
Just before baking, baste the folded galette dough with an egg wash, and sprinkle the dough with the course or granulated sugar. Brush away any loose sugar from the galette on the baking sheet. Scatter pieces of the butter over the peaches and sprinkle with some more sugar.
Place the baking sheet with the galette in the oven and bake for 40 - 45 minutes, or until the crust is golden brown and the juices are vigorously bubbling.
Remove the baking sheet with the galette from the oven and set on a cooling rack to cool. Galettes should be set and completely cooled before eating. This can take a couple of hours. When completely cooled, carefully slide the galette onto your serving plate using the parchment paper to help you. If you have any leakage, run a large spatula or knife, under the galette to loosen any stuck sections.
Serve room temperature.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
There is nothing like eating a fresh ripe nectarine or any ripe fruit for that matter. Its sweet perfume and the soft give of its’ flesh, informs me that I am holding a delicious and ripe nectarine. I love the warm colors. Each nectarine has a unique and variegated mosaic of rich sunset colors. No two nectarines are the same. The bright perfume and one bite will tell you just how ripe the nectarine is. As the juice drips down my chin and elbow I forego all good manners just to get every drop of its sweet juice. To eat a fresh ripe nectarine, is tasting the fruit at its brightest and sweetest. I am in awe of Mother Earth and her many nourishing gifts.
Fresh fruit is refreshing and delicious, but sometimes extra preparation and cooking will reward you with a sweeter and more concentrated fruit-filled flavor. A simple baked fruit tart is an easy and delicious choice for a summer dessert. One of my favorite baked fruit dessert is a galette. The free form structure of a fruit galette is just my style. I love pie, but I am never satisfied with how mine look. I feel a lot of pressure to present a pristine and detailed pie crust without any flaws. Whenever I try to make a pie, I feel like my fingers just get in the way and I lack the extra-fine motor skills to perform such neat and detailed work. I know practice makes perfect, but the simplicity and informality of a galette appeals to me.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Every celebration deserves a fun dessert, and for Cinco de Mayo I discovered Coconut Pie. This pie is from the Yucatecan region of Mexico with a nutty crust and a creamy fresh coconut filling. This is not a custard pie, more like a giant nutty coconut macaroon. Coconut pie has a nice balance of sweet, nutty and light caramel flavors with crumbly and chewy textures.
This recipe originated from Rick Bayless, Yucatecan-Style Fresh Coconut Pie, in Rick Bayless’s Mexican Kitchen. My intention was to make his coconut pie recipe as directed with fresh coconut, then adapt it. Unfortunately, my first pie did not work out as I planned, and left me with more unanswered questions than not.
The truth is, after cracking open my coconut, the shell had moldy looking spots on the inside. This unappetizing vision shattered my tropical dream and forced me to consider if the coconut was going bad. So, instead of reveling in fresh coconut perfume and fantasizing about sunny Mexican beaches, I scoured the world wide web. Google, “Do coconuts go bad?” The unanimous answer is, yes. Normally I am up for any culinary adventure, but this experience left me feeling there was too much work involved for something with a high chance of not working out.
Nowadays, coconut products are widely available in all stores. Purchased coconut water and dried shredded coconut may not be fresh, but they have their merits. The biggest merit being, I could confidently buy them seeing the expiration date in clear view. But more importantly, buying the coconut water, coconut flour, and shredded coconut made it easier to make this delicious pie.
About Double Coconut Pie
Traditionally, Pay de Coco, Estilo Yucateco has an almond and breadcrumb crust and filled with grated fresh coconut, slivered almonds and condensed milk. Rick Bayless altered the traditional coconut pie recipe by replacing the condensed milk with a reduction of fresh coconut water and heavy cream. He essentially made a condensed milk, but with extra coconut flavor.
I liked his idea of using coconut water, but because I planned to buy it, I needed to figure out how much to use. Based on the amount of coconut water that dribbled out of my expired coconut, I estimated a 1/2 cup of coconut water. You could add more, 3/4 cup, but keep in mind the time needed to reduce the cream will take longer.
Gluten Free Double Coconut Pie
As much as I wanted to make a traditional Mexican dessert, the original crust seemed dry. Additionally, I wanted to make a gluten-free pie. Alice Medrich has a delicious gluten-free pie crust recipe in Flavor Flours, using coconut flour and shredded coconut. I believed if I adapted her recipe and substituted it for the traditional one, the integrity of the Yucatecan pie would still be intact. Also, this gluten-free coconut pie crust adds extra cookie-like texture and doubles the coconut flavor. I included ground almonds in the crust with the shredded coconut to keep the warm nutty flavor of the traditional coconut pie recipe.
Hungry for more Mexican Food? Try Poblano Chili Cream Sauce with Grilled Chicken
With my recipe adjustments, I made coconut pie easier to make, yet maintain the appeal of the original recipe. By using store-bought products I cut down on the time commitment, and the risk of buying a bad coconut. If I ever live in a tropical environment, I will certainly make it with fresh coconut. Until then, my tropical daydreams will continue while enjoying coconut pie. Not only is this a great dessert to celebrate Cinco de Mayo, it will be well received any time of the year.
Taste of Mexico: Double Coconut Pie
- Pie Crust:
- 1 cup / 122 g almond slivers
- 1/2 cup / 112 g granulated sugar
- 1/2 cup / 40 g coconut flour
- 1/2 cup plus 1 Tb/ 50 g unsweetened dried shredded coconut
- 1/4 tsp baking powder
- 1/2 tsp Kosher salt
- 6 Tbs / 85 g unsalted butter - very soft
- 1 large egg white
- 1/2 cup / 125 ml coconut water
- 1 cup / 250 ml heavy cream
- 2/3 cup / 147 g granulated sugar
- 2 1/2 cup grated dried coconut - flaky coconut 1 1/4 cup / 94 g and shredded coconut 1 1/4 cup / 105 g - plus more flaky coconut for garnish
- 3 large egg yolks
- 1 tsp vanilla
Preheat the oven for 325F / 160C / Gas Mark 3. Place the almonds on a sheet pan and toast in the oven until lightly golden, about 7-10 minutes. Halfway through the toasting, stir the almonds and turn the sheet pan from front to back.
Once toasted, measure 1/2 cup / 61 grams of the almonds and set aside for the pie filling.
Put the remaining almonds and the sugar in a food processor and pulse until the almonds have a fine texture.
In a medium size bowl, mix the almond-sugar, coconut flour, shredded coconut, baking powder, salt, softened butter and egg white until well combined. Your clean hands will do the best job of getting everything all mixed through.
Press the coconut / almond mixture evenly across the bottom and up the sides of a tart pan. The sides should be thicker than the bottom of the pan.
Place the pan on a sheet pan and bake in the oven for 12 minutes, or just starting to turn golden at the edge. Remove the crust from the oven and set aside.
Raise the oven temperature to 350F / 175 C/ Gas Mark 4
While the crust is baking, simmer the coconut water, heavy cream and granulated sugar in a saucepan over medium-high heat. Reduce the liquid to 1 cup / 250 ml. It could take from 15-20 minutes from the time the cream reaches a good simmer. The cream will become thicker and lightly golden. And bubbles will be larger and less foamy. I measure it in a heat proof liquid measure just to make sure.
Add the reduced cream to a mixing bowl, then add the reserved slivered almonds, shredded and flaky coconut, egg yolks, and vanilla. Stir until well combined and spoon into the pie crust. Make sure the filling is up against the sides. Place the pie on a sheet pan then bake in the middle rack in the oven for 30 - 35 minutes until lightly golden. Check the pie half way through and make sure the crust is not browning too much. Cover the edge with foil if needed
While the pie is baking, scatter a couple of handfuls of flaky coconut on a sheet pan and toast in the oven with the pie, until it is just beginning to brown in the oven. Watch the coconut carefully so it does not get too dark and burn. About 4-5 minutes. Slide the toasted coconut on a plate to cool. Set aside.
Once finished, cool the pie on a wire rack for 10 minutes then slip off the rim of the tart pan by placing the tart on top of a secure glass, and easily slide the side rim down. This will help prevent the crust from sticking.
The pie slices easier when it is cool or cold, but tastes best warm. If you wish, completely cool the pie or chill it, then slice the pie into serving pieces and warm in the oven.
Garnish with toasted coconut flakes and creme fraiche.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.