The Kaker Baker: The Best Dessert I've Ever Tasted

Saturday, June 11, 2011

The Best Dessert I've Ever Tasted

Is there really such a thing as picking just one plate of deliciousness? Probably not. But if I had to choose just one, my choice would not be something from Extraordinary Desserts, where everything is decorated fabulously (but doesn't necessarily rock my taste buds), nor my grandmother's apple cake (which comes in at a very close second-place). No, instead I would choose my very own father's authentic, classic tiramisu. If you're craving something sweet, but with a little bite, something creamy, chocolatey... this is your dish. The savoiardi (also known as 'ladyfingers') are soaked in amaretto, giving the dessert it's bitter bite and aftertaste. Covering the savoiardi is the creamy mascarpone filling, topped with finely grated chocolate. After a little lasagna or chicken marsala, the tiramisu completes the meal perfectly - it's light, not too sweet, and not too filling. It's the best dessert I've ever tasted.

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*Recipes*

Orange-Cranberry Scones (Top):

Recipe: Ina Garten

Ingredients:

4 c. all-purpose flour

1/4 c. granulated sugar

2 Tbsp. baking powder

2 tsp. kosher salt

Grated orange zest from 2 oranges

3 sticks cold, unsalted butter (diced)

4 large eggs, lightly beaten

1 c. cold heavy cream

1 c. dried cranberries [I use Trader Joe's orange-flavored cranberries]

1 egg beaten with 2 Tbsp. water for egg wash

1/2 c. powdered sugar

4 tsp. freshly squeezed orange juice

*Preheat oven to 400 degrees - line a cookie sheet with parchment paper.

*In the bowl of an electric mixer with paddle attachment, mix flour, sugar, baking powder, salt, & orange zest. Add cold, diced butter - mix at lowest speed until butter is the size of peas.

*Combine eggs with heavy cream in separate bowl, then slowly add to the mixture until just blended.

*Dough should be lumpy. Combine cranberries and a little more flour (about 1/4 c.) if needed.

*Knead dough on a floured surface into a ball, then use a rolling pin to roll the dough out to a thickness of 1 inch. You should still see bits of butter in the dough. Use a cookie cutter to cut the scones into shapes and place on cookie sheet.

*Before placing in the oven, brush tops of scones with egg wash and sprinkle with granulated sugar.

*Bake for app. 20-25 minutes, until tops are golden and insides are baked through. Cool for 15 minutes.

*While scones are cooling, whisk together the powdered sugar and orange juice to form glaze - drizzle over cooled scones and serve.

Lemon Cake with Vanilla Icing (Bottom Center)

Recipe: Family Circle Magazine

Ingredients:

1 lemon

3 c. all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1 c. milk

6 oz. lemon yogurt (1 container)

2 tsp. vanilla extract

2 sticks unsalted butter, softened

1 & 3/4 c. granulated sugar

3 large eggs

*Preheat oven to 350 degrees. Coat two 9-inch round cake pans with butter & flour or non-stick spray. Line pans with wax paper.

*Zest & juice lemon.

*Combine flour, baking powder, and salt in a bowl. In a small bowl, whisk milk, yogurt, and vanilla. In bowl of electric mixer, beat butter and sugar until light and fluffy. Beat in eggs.

*On low speed, beat in flour mixture, alternating with milk mixture. Fold in zest. Divide batter evenly between the two pans.

*Bake for 35 minutes until cake springs back when pressed lightly.

*After cakes have cooled for about 15 minutes, frost with either vanilla or lemon-flavored icing.

Chocolate-Nutella Cupcakes(Bottom Left)

Recipe: goodlifeeats.com

Ingredients:

about 1 cup Nutella

1 cup all-purpose flour

1 & 1/2 cups cake flour

1 & 1/2 cups cocoa powder

2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt; 3 eggs

1 1/4 cups sugar

1 1/2 sticks butter @ room temp.

1 1/2 cups buttermilk

*Preheat oven to 350 degrees - line muffin pan with cupcake liners

* Mix flours. cocoa powder, baking soda/powder, and salt.

* In a separate bowl, beat eggs and sugar until pale - add in butter and mix until fluffy. Add Nutella and buttermilk until combined well.

*Add dry mixture to wet mixture slowly and in increments. *Bake for app. 20 minutes at 350 degrees.

*Let cool for 15 minutes before frosting with either chocolate or cream cheese frosting.

*Sprinkle with finely chopped chocolate & serve.

The Kaker Baker

Saturday, June 11, 2011

The Best Dessert I've Ever Tasted

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Chocolate Cake Covered in Fondant

Lemon Cake with Vanilla Icing-Recipe Above