Cooking with Alison

Archive for the ‘Desserts’ Category

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A Simple Way to Cool and Remove a Baked Tart From the Pan

In How-To, Pies & Tarts on February 22, 2011 at am

I learned this great tip from Martha Stewart’s Everyday Food magazine.  Unfortunately, it only works on tart pans with a removable bottom.  This single [simple] move will allow you to:  1. easily and safely remove a hot, baked tart from its pan; 2. cool your tart faster; and 3. prevent the crust from being over baked.  Simply turn a flat bottomed, heatproof bowl upside down and set the tart pan on the bottom (now pointing upwards) of that bowl.  See the photo below of my cranberry walnut tart cooling.

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Mini Peanut Butter Cup Cookies

In Cookies on February 13, 2011 at am

These are bite sized, deliciously soft and chewy, chocolate and peanut butter treats that are similar to Hershey’s peanut butter and chocolate kiss cookies (recipe here).  I made them for a hockey night, a birthday lunch, and for Valentine’s day when Reese’s released heart shaped mini peanut butter cups.  These would be great for picnics, pot lucks or cookie exchanges.

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Chinese New Year Steamed Cake (nian gao)

In Asian Desserts on February 3, 2011 at am

Nian gao is a steamed cake that is traditionally eaten at Chinese New Year.  During the 2 week long celebration, nian gao is often given and received as gifts.  It is a vegan cake made with glutinous rice flour (also known as sticky rice flour).  Since it does not contain eggs or baking powder/soda, it has a chewy, dense, and slightly sticky texture.  It really only tastes good when served hot, either from the steamer or pan fried (see photo below).  Also, note that nian gao is not meant to be very sweet (but you can use more sugar if you’d like).  There are variations of nian gao that you could try (ie. using coconut milk) and there are very good baked nian gao cakes too (see my recipe here).  The recipe below is for the plain, traditional steamed cake.

(Another steamed cake that is often enjoyed at Chinese New Year is turnip cake.  See my improved recipe here.)

Photo below:  Slices of the nian gao are coated in raw egg and pan fried in a little bit of oil.  But some people prefer to omit the egg and pan fry the nian gao directly in the oil.

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Cranberry and Almond Cake (2 variations)

In Cakes on January 19, 2011 at am

I was still craving cranberries after the holidays, so I did more baking while I could still get them fresh.  This cake looks beautiful and has a light flavour.  It is moist, dense, and subtly sweet with delicious bursts of juicy and tart cranberries.  I’ve made this two ways by making a tiny adjustment.  The first time I made this, I used amaretto like the original recipe suggested.  Personally, I don’t like artificial almond flavouring, so it was a bit overpowering for me.  But if you like an almond flavoured cake, then use the amaretto because it provides a nicer flavour than almond extract would.  If you’re like me, and prefer a simple pound cake base, use the milk instead.

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Coconut Mango Rice Pudding

In Other Desserts on January 13, 2011 at am

I serve this rice pudding warm, because it contrasts beautifully with the cool chunks of mango.  I also love the added texture that the toasted coconut gives to the creamy pudding.  (See my recipe for basic rice pudding here.)

Note:  The texture of your rice pudding will depend on whether you’re using long or short grain rice.  According to the Joy of Baking, using long grain rice will result in a pudding that’s chewier and slightly drier.

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Apple Pie Recipe (using bacon fat in the crust… or not)

In Pies & Tarts on January 8, 2011 at am

Apple pie is one of my favourite desserts, but since even most store bought and restaurant apple pies disappoint me, I spared myself the time and money that would surely be wasted on testing homemade apple pie recipes.  I’ve always settled for making apple crisps and tarts (recipe here) instead.  But when Bob Blumer won third place in a pie baking contest after never having made a pie before, I knew that his recipe would be well worth the effort.  (Check out his Food Network show, Glutton for Punishment.)  I made this for Christmas and everyone loved it.  Even my dad, who doesn’t like pie, asked for seconds.

Bob Blumer suggests using bacon fat in the pie crust.  I was so excited about this fantastic use for bacon, but I substituted it for butter since I was making a healthy meal for my family.  I will update this post when I make it again properly (I can’t wait!).  I love using bacon in interesting ways and I plan on making bacon cupcakes and chocolate covered bacon some day.  See my bacon jam recipe here – it’s Delicious!  The only combination that I don’t like is bacon mints.

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Almond Nougat Recipe

In Other Desserts on December 20, 2010 at pm

I wanted to put something different onto my holiday baking list this year, so I made almond nougat.  I love the chewy and crunchy texture and it’s surprisingly easy to make (if you have a stand mixer and a candy thermometer).  Try making variations of this with strongly brewed coffee instead of water; or maple extract instead of almond extract; or switching the almonds for hazelnuts or pistachios, etc.

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Crispy and Chewy Meringues

In Other Desserts on December 12, 2010 at am

I love meringues that are crispy on the outside and chewy on the inside.  They remind me of my dehydrated marshmallows.  Although they take a while to bake, they’re very easy to make.  I took them into work and I was surprised at how many people associated them with fond memories of their mothers and grandmothers.

I made meringue cookies, but you could make meringue nests and top them with fresh fruits, sauce, custard, or whipped cream, etc.  You could also add food colouring for themed occasions or add cocoa powder for chocolate meringues (try topping them with a chocolate chip).  My co-worker told me that his mom hides a chocolate chip in the centre of her meringue cookies.

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Coconut Macaroons Recipe

In Other Desserts on December 10, 2010 at am

I had a lot of shredded coconut leftover from when I made Indian curry and coconut and mango rice pudding.  So I experimented with making coconut macaroons.  This recipe makes macaroons that are slightly sticky with a chewy centre and crispy edges.  They are very easy to make and are great plain. 

You could easily turn these simple treats into something decadent by dipping them in melted chocolate.  You could dip just the bottoms or just the tops.  Or you could cover half of a macaroon with chocolate by dipping it on the diagonal.

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Rice Pudding Recipe

In Other Desserts on December 3, 2010 at am

The first time I tried rice pudding, it was served cold, and I didn’t understand why anyone would enjoy bits of rice in their creamy custard.  I didn’t try it again until years later, when a friend of mine served it warm after dinner.  She completely changed my mind about rice pudding.  Then I came up with this recipe and turned Ed and Krystal into rice pudding fans too.  🙂

Rice pudding is a simple dessert that you can serve all year round.  For example, you can serve it cold in the summer or use it as a refreshing finish to a spicy Indian meal.  I prefer to make rice pudding in the fall or winter, because a hot bowl of rice pudding makes for a very comforting dessert on a cold night.   Here is my recipe for basic rice pudding.  Note that the instructions differ depending on whether you’re planning on serving this cold or warm.  Also, try replacing some of the milk with evaporated milk or coconut milk, or try using sweetened condensed milk instead of sugar, but keep in mind that this may alter the cooking times.  (See my coconut and mango rice pudding recipe here.)

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The Best Ginger Snaps (Ginger Molasses Cookies)

In Cookies on November 27, 2010 at am

A few months ago, my sister requested ginger molasses cookies or gingersnaps, so I did some recipe testing and discovered the best recipe just in time for the holidays.  All of the other cookies that I made tasted fine, but none of them blew me away.  This recipe, however, produced the most amazing crunchy and chewy texture.  Everyone that tried them Loved them.  I don’t think I’ve ever seen Ed and Krystal eat so many cookies in one sitting.  Furthermore, my housemate – who is as critical as I am about food – asked for the recipe; and my little brother – whom I almost never hear from – texted me just to say, and I quote, “Man Alison, great cookies”.  That may have been the best compliment I have ever received.  😉


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Absolutely The Best Sugar Cookie Recipe

In Cookies on November 20, 2010 at am

When I test recipes, it usually takes between 3 and 15 trials before I declare a favourite [and put an end to the obsession].  But when I tried Gina DePalma’s sugar cookie recipe, I couldn’t imagine myself feeling compelled to try another sugar cookie recipe ever again.  Gina DePalma is an award winning pastry chef that worked at Mario Batali’s Babbo Restaurant in New York City.

My family is usually indifferent to cookies, but when I presented them with these over last year’s holidays, they devoured them and requested hundreds more.  I baked them 3 more batches before having to cut them off, despite their pleading.  They’ve asked a few more times over the past year, and I’ve insisted that they wait until the next holiday season.  But now that the holidays are fast approaching, and I am very busy with work and courses, I’ve decided to dedicate my [little] free time to trying all new recipes this year.  So I’m posting this recipe without a photo (for now), because I just had to share it.  It is so good that I’d hate for you and your families to miss out too.

These thin cookies are delicate and crispy with the perfect amount of sweetness, so they are meant to be enjoyed plain.  If you’re looking to decorate cookies, I suggest using this sugar cookie recipe instead, as it will withstand the royal icing much better (recipes here).

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