2½ cups cream
1¾ cups powdered sugar
32 ounces mascarpone cheese
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (14.4-ounce) box graham crackers
½ cup mini chocolate chips
In a large bowl, beat the cream and ¼ cup of the powdered sugar with an electric hand mixer on high speed until soft peaks form.
In a separate large bowl, beat the mascarpone with the remaining 1½ cups powdered sugar, the cinnamon, and vanilla with an electric hand mixer on medium speed until smooth and completely blended. Gently fold in 3 cups of the whipped cream.
Cover the bottom of a 9 x 13-inch pan with one sleeve (9 crackers) of graham crackers, breaking up some to fit. Spread half of the filling on top, then top with another layer of graham crackers. Spread the rest of the filling on top, then lay on a final layer of graham crackers.
Spread the reserved whipped cream evenly on top and sprinkle with the mini chocolate chips. Cover with plastic wrap and refrigerate for at least 6 hours or overnight. Cut into squares and serve cold.
You can also make this with a mix of 16 ounces mascarpone cheese and 16 ounces whole milk ricotta. It’s not quite as rich but just as delicious.
CHOCOLATE PEPPERMINT TRIFLE
Serves 10 to 12
Trifle is one of my favorite desserts. One year for Christmas, my wonderful staff got me my very own trifle bowl. You can also make it in individual glass or plastic glasses.
1 (4.6-ounce) box cook and serve vanilla pudding
1½ cups white chocolate chips
⅜ teaspoon peppermint extract
2 cups cream
1 (8 x 8-inch) pan of brownies, cut into small cubes
5 hard peppermint candies, crushed
Make the pudding according to the instructions on the box. While the pudding is still hot, add the white chocolate chips and peppermint extract and stir until the chips are melted and the mixture is smooth. Place plastic wrap directly on the surface of the pudding so that a skin does not form. Cool completely in the refrigerator.
When you’re ready to assemble the trifle, in a large bowl, whip the cream with an electric hand mixer on high speed just until stiff peaks form.
Place a layer of half of the brownie cubes in a large glass bowl, followed by half of the peppermint white chocolate pudding, then half of the whipped cream. Repeat with one more layer of brownies, pudding, and whipped cream. Sprinkle the top with the crushed peppermint candies. Spoon into bowls and serve.
This can be served immediately, or assembled and stored, covered, in the refrigerator for up to 2 hours before serving.
CARAMEL APPLE UPSIDE-DOWN CAKE
Serves 8 to 10
I don’t think I need to say anything about this dessert other than “Someone, please—hand me a fork!”
Caramel apple topping:
2 tablespoons butter
⅓ cup brown sugar
3 tablespoons light corn syrup
Pinch of salt
3 Granny Smith apples, peeled, cored, and thinly sliced
Cake:
1½ cups flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
½ cup (1 stick) butter
⅓ cup granulated sugar
⅓ cup brown sugar
2 eggs
1 teaspoon vanilla extract
½ cup milk
Ice cream or whipped cream, for serving
Preheat the oven to 350°F.
Make the caramel apple topping:
In a small saucepan, combine the butter, brown sugar, corn syrup, and salt and heat over medium heat, stirring occasionally, until the brown sugar is dissolved. Pour into an 8-inch round cake pan and spread evenly.
Beginning at the outer edge of the pan and working inward, lay the apple slices in concentric circles, overlapping the slices.
Make the cake:
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, beat the butter with an electric hand mixer on high speed until fluffy, then add the granulated sugar and brown sugar and beat until well mixed. Add the eggs one at a time, mixing well after each addition.
Add half of the flour mixture and stir with a spatula just until incorporated. Add the vanilla and milk and stir until incorporated. Add the last of the flour mixture and stir until incorporated. Pour the batter on top of the caramel apples and smooth with a spatula.
Bake for 35 to 40 minutes, until a knife inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes.
Run a knife around the edge of the pan, then invert the cake onto a plate. Serve warm, topped with ice cream or whipped cream.
BOSTON CREAM PIE POKE CAKE
Serves 8 to 10
Our daughter, Jody, is a recipe collector like my mom and me. Her Facebook page is filled with one recipe after another. She’s willing to try just about anything, especially desserts.
A classic Boston cream pie is a yellow cake layered with custard and covered with a chocolate glaze. This poke version gives you all those flavors in any easy-to-transport-and-serve sheet cake. It can be made a day ahead.
Cake:
3 cups cake flour
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
¾ cup (1½ sticks) butter, at room temperature
1½ cups sugar
3 eggs
2 teaspoons vanilla extract
1½ cups milk
Filling:
2 (3.4-ounce) boxes cook and serve vanilla pudding
4 cups milk
Glaze:
4 ounces unsweetened chocolate, chopped
6 tablespoons (¾ stick) butter, cubed
¼ cup cream
1¼ cups powdered sugar, sifted
½ teaspoon vanilla extract
Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan.
Make the cake:
In a small bowl, whisk together the cake flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar with an electric hand mixer on high speed until light and fluffy. Add the eggs one at a time, mixing well between additions. Mix in the vanilla. Alternately add the flour mixture and milk, starting and ending with the flour, mixing just until combined between each addition. Scrape the batter into the prepared pan and smooth the top.
Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
Make the filling:
While cake is baking, cook the pudding with the milk according to the directions on the package.
Remove the cake from the oven, and while it is still hot, poke holes all over the cake with the handle of a wooden spoon, making sure to push all the way to the bottom of the pan. Pour the hot pudding onto the hot cake. Use a rubber spatula to spread the pudding evenly over the cake while gently pushing it into the holes. Cover the pan with plastic wrap and place it in the refrigerator for at least 30 minutes.
Make the glaze:
In a medium saucepan, melt the chocolate and butter over medium heat, stirring occasionally. Remove from the heat and whisk in the cream, powdered sugar, and vanilla until smooth. Let cool for 10 minutes.
Remove the cake from the refrigerator and remove the plastic wrap. Working quickly, pour the chocolate mixture over the top of the cake and spread evenly. Cover the cake with plastic wrap and refrigerate for at least 3 hours or overnight.
Serve cold or at room temperature.
If you don’t have cake flour, remove 2 tablespoons from a level cup of all-purpose flour and add 2 tablespoons of cornstarch. Whisk to combine.
WHITE CHOCOLATE CHEESECAKE WITH STRAWBERRIES
Serves 10 to 12
Fresh strawberries are the perfect tart contrast to this decadently rich
cheesecake. The key to a creamy cheesecake is to have all your ingredients at room temperature. Make sure to allow at least an extra hour for everything to sit on the counter before you begin mixing. White chocolate and strawberries…oh, my trembling heart, be still!
1 sleeve (9 crackers) graham crackers, crushed
¼ teaspoon salt
6 tablespoons (¾ cup) butter, melted and cooled
3 (8-ounce) blocks cream cheese, at room temperature
1 cup sugar
3 eggs
½ cup sour cream
1½ teaspoons vanilla extract
10 ounces white chocolate, melted and cooled
4 cups sliced strawberries
Preheat the oven to 350°F. Position an oven rack in the middle position. Grease a 9-inch springform pan and place it on a large double layer of heavy-duty aluminum foil (about 18 inches square). Tightly wrap the foil around the outside of the pan to create a watertight seal.
In a medium bowl, mix the graham cracker crumbs, salt, and melted butter until well combined. Press into the bottom and 1 inch up the sides of the prepared pan. Bake for 10 to 12 minutes, until lightly browned. Remove the pan from the oven and reduce the oven temperature to 325°F.
In the bowl of a stand mixer with the paddle attachment, beat the cream cheese on medium speed for 2 minutes, or until very smooth. Add the sugar and mix well. Add the eggs, one at a time, mixing well between each addition. Add the sour cream, vanilla, and white chocolate and mix until smooth. Pour the mixture over the crust.
Set the pan in a 9 x 13-inch baking pan and place the pan on the middle rack of the oven. Fill the baking pan halfway with hot water. Bake for 50 to 60 minutes, until the cheesecake is almost set in the center. It should jiggle just a little.
Carefully remove the pan from the oven and let the cheesecake cool in the water bath for 30 minutes. Remove the pan from the water bath and let the cheesecake cool until almost at room temperature, about 2 hours. Cover and refrigerate for at least 4 hours.
Run a thin knife around the inside ring of the springform pan. Release the ring and carefully remove it. Top the cheesecake with the sliced strawberries, or serve them on the side.
Baking the cheesecake in the hot water bath ensures that it will cook evenly and reduces the chance that the top will crack.
LEMON CUPCAKES WITH LEMON ZEST FROSTING
Makes 24
Lemon anything is a favorite of my husband and our grandson Jaxon, so I was naturally drawn to this recipe. Adding the zest to the frosting gives it an extra boost of flavor.
These are perfect for baby showers, wedding showers, bake sales, or a sweet ending to a springtime dinner.
Cupcakes:
1¼ cups flour
¾ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
½ cup (1 stick) butter, at room temperature
1 cup sugar
2 eggs
1½ teaspoons lemon zest
1 tablespoon lemon juice
½ cup buttermilk
Buttercream:
½ cup (1 stick) butter, at room temperature
3 cups powdered sugar, sifted
2 tablespoons cream
2 teaspoons lemon zest
2 tablespoons plus 1 teaspoon lemon juice
Garnish:
1 tablespoon lemon zest
1 tablespoon sugar
Make the cupcakes:
Preheat the oven to 350°F. Line two 12-cup muffin tins with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar together with an electric hand mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the lemon zest and lemon juice and mix to combine. With the mixer on low speed, alternately add the flour mixture and buttermilk to the bowl, beginning and ending with the flour and mixing just until combined after each addition. Do not overbeat.
Scoop the batter into the cupcake liners, filling each two-thirds full. Bake for 22 to 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the pans for 5 minutes, then remove to a cooling rack to cool completely.
Make the buttercream:
In a large bowl, beat the butter with an electric hand mixer on medium speed until smooth. Reduce the speed to low, add 1½ cups of the powdered sugar, and mix until smooth. Add the cream, lemon zest, and lemon juice and mix to combine. Add the remaining 1½ cups powdered sugar. When the sugar is incorporated, raise the mixer speed and mix until light and fluffy.
Make the garnish:
In a small bowl, toss the lemon zest and sugar together.
Frost the cooled cupcakes and sprinkle with the sugared lemon zest.
Using an ice cream scoop makes filling the cupcake liners easy. The frosting can be piped or spread on the cupcakes.
ALMOND BISCOTTI
Makes 32
These crispy cookies are perfect for dipping in coffee, tea, or hot chocolate. They are also delicious dipped in or drizzled with melted chocolate. They make a wonderful gift. Renate Roth was my assistant for twenty-two years. She baked these for me every year for my birthday.
2¼ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) butter, at room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup toasted chopped almonds
Preheat the oven to 325°F. Line two rimmed baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar with an electric hand mixer on high speed until light and fluffy. Add the eggs, one at a time, mixing well between additions. Mix in the vanilla and almond extracts. Add the flour mixture and mix until just combined. Fold in the almonds.
Divide the dough into thirds. On one of the baking sheets, shape each third into a log that’s 10 inches long by 2 inches wide, leaving equal space between each log.
Bake for 25 to 30 minutes, until the logs have puffed and spread out to touch each other. Remove the baking sheet from the oven and cool on a cooling rack for 10 minutes.
Reduce the oven temperature to 275°F.
Remove one log at a time to a cutting board and slice the dough on a diagonal into ¾-inch slices. Place the cookies on the baking sheets cut-side down.
Bake for 15 minutes, flip the cookies, and bake for 15 more minutes, until the biscotti are brittle and light golden brown on both sides. Remove the biscotti to a cooling rack and let them cool completely.
The biscotti will keep for up to 2 weeks in an airtight container at room temperature or up to 3 months in the freezer.
CHOCOLATE ESPRESSO COOKIES
Makes 18
Espresso powder enhances the deep, dark chocolate flavor of these chewy, fudgy, generously sized cookies. Oh so-o-o good!
1 cup flour
½ cup unsweetened cocoa powder
2 teaspoons instant espresso powder
1 teaspoon baking soda
¾ teaspoon salt
½ cup (1 stick) butter, at room temperature
½ cup granulated sugar
½ cup brown sugar
1 egg
1½ teaspoons vanilla extract
⅓ cup semisweet chocolate chips
Preheat the oven to 350°F. Line two rimmed baking sheets with parchment paper.
Sift the flour, cocoa powder, espresso powder, baking soda, and salt into a medium bowl.
In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on high speed until light and fluffy. Add the egg and vanilla and mix well. With the mixer on low speed, slowly add the flour mixture and mix just until blended. Stir in
the chocolate chips by hand.
Scoop out 2 tablespoons of the dough and roll into a ball. Repeat with the rest of the dough, spacing the cookies evenly on the prepared baking sheets. Bake for 9 to 11 minutes. Do not overbake; the cookies will look underdone. It’s better to underbake and have a fudgy cookie than overbake and have a dry one. Let cool completely on the cookie sheets.
You can use natural or Dutch-process cocoa in this recipe; either will give you a delicious result.
The cookies can be stored at room temperature in an airtight container for up to 4 days.
CHOCOLATE THUMBPRINTS WITH SALTED CARAMEL FILLING
Makes 20
Filled with gooey salted caramel, these dense chocolate thumbprints are hard to stop eating! The grandkids enjoy putting their own mark in these cookies.
The caramel filling isn’t fussy, and it stays soft. You’ll probably have some left over when you’re done filling the cookies. Warmed gently, it’s delicious over ice cream.
Cookies:
1 cup flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
½ cup (1 stick) butter, at room temperature
⅔ cup sugar
1 egg
1 teaspoon vanilla extract
Salted caramel:
1 cup sugar
6 tablespoons (¾ cup) butter, cubed
1 teaspoon salt
½ teaspoon vanilla extract
½ cup cream
Make the cookies:
In a medium bowl, whisk together the flour, cocoa powder, and salt.
In a large bowl, beat the butter and sugar with an electric hand mixer until light and fluffy. Beat in the egg and vanilla until completely combined. With the mixer on low, gradually mix in the flour mixture until just combined. Cover the bowl and refrigerate for 15 minutes.
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