Desserts
Mmmm... the best part of a meal! Here are some of our best recipes for desserts. We are always experimenting so expect more to come!
Coffee Custard
This recipe is adapted from the South Beach Diet cookbook, but don't let that fool you--it's smooth, rich, and silky, not to mention faster than traditional baked custard. If you use Splenda, this can double as an invigorating breakfast.
- 1 1/2 cups milk (can use any kind of milk, or even half-and-half if you want to get fancy!)
- 2 beaten whole eggs, or 3 egg whites
- 1/4 cup Splenda, or sugar if you don't like to use Splenda
- Two packets of G7 Instant Coffee, OR one shot of Espresso
- 1 tsp Vanilla extract
- Dash of cinnamon for garnish
Mix all ingredients together in a mixing bowl. Pour through a kitchen strainer into a second bowl to remove any egg that doesn't incorporate fully.
Place a large skillet or Dutch oven on the stove and add about an inch of water. Place four custard cups or ramekins into the water and fill them with the custard mixture. Cover the skillet and bring to a simmer over medium heat.
Simmer for 10 minutes. Listen to the rattling of the custard cups to tell you if the boil is getting too vigorous; boiling too high will splash the custard and cook them too fast.
The custards are done when a knife inserted in the center comes out clean. They are best when chilled in the fridge overnight and garnished with cinnamon. Enjoy!
Coffee Granita
This recipe can be adapted to almost any liquid, including tea. It sounds tedious but is actually a no-brainer and can be done by youngsters wishing to make a special treat all by themselves.
- Two cups strong brewed coffee (The low-caffeine Passiona is a good choice, too)
- Sweetener to taste
Pour the coffee and sweetener into a square container. If you are using sugar, stir to mix it in thoroughly. A square container is necessary so that the frozen granita doesn't spin around while you are trying to preapre it.
Place in the freezer. Every 15 minutes, remove it and break up the ice crystals with a fork. In about 2 hours, the crystals will start to appear dry and fluffy; this means they're ready. Eat them right away or else they will become a solid mass in the freezer. For an extra delight, top with whipped cream!
Rich Mocha Cake
This decadent chocolate cake comes from Taste of Home magazine; it is flavored with cinnamon, coffee and Kahlua, then topped with a rich, fudgy frosting. Hard to believe something so delectable is actually light!
Ingredients:- Three packets G7 Instant Coffee, either black or white
- 2 tablespoons boiling water
- 4 eggs
- 3/4 cup buttermilk
- 1/2 cup plus 2 tablespoons Kahlua, divided
- 3 tablespoons canola oil
- 2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 3/4 cup sugar
- 2/3 cup baking cocoa
- 1/2 cup packed brown sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 2 squares (1 ounce each) semisweet chocolate, chopped
- 2 tablespoons sweetened condensed milk
- 3 to 4 teaspoons Kahlua
In a small bowl, dissolve coffee granules in boiling water. In a large mixing bowl, beat the eggs, buttermilk, 1/2 cup Kahlua, oil, vanilla and coffee mixture until well blended. Combine the dry ingredients; gradually beat into egg mixture until blended.
Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; add batter. Bake at 325° for 40-48 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool 15 minutes longer; brush with remaining Kahlua. Cool completely.
In a small microwave-safe bowl, melt chocolate with milk; stir until smooth. Stir in enough Kahlua to achieve a spreading consistency. Spread over top of cake.
Tres Leches Cake
This recipe is adapted from Cooking Light. It's one of the few desserts I've made that I didn't alter to make healthier, and let me tell you, it's worth every calorie! The use of Longevity is recommended for is extra creaminess, but if you don't have any, you can use regular American sweetened condensed milk.
Cake:
- Cooking spray
- 1 tablespoon all-purpose flour
- 6 large egg yolks
- 2/3 cup sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (about 9 ounces)
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 6 large egg whites
- 3 tablespoons sugar
- 1 (14-ounce) can sweetened condensed milk, ideally Longevity brand, which is creamer than American brands
- 1 (12-ounce) can evaporated milk
- 1/2 cup milk
- 2 tablespoons light rum
Preheat the oven to 375°.
To prepare cake, coat a 13 x 9-inch baking pan with cooking spray; dust with 1 tablespoon flour. Set aside.
Place egg yolks, 2/3 cup sugar, and 2 teaspoons vanilla in a large bowl; beat with a mixer at high speed until mixture is thick and pale, about 2 minutes.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt; stir well with a whisk. Add flour mixture and 1/2 cup milk alternately to egg yolk mixture, beginning and ending with flour mixture.
Beat 6 egg whites in a large bowl with a mixer at high speed until foamy using clean, dry beaters. Add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form (about 2 minutes). Gently fold egg white mixture into flour mixture. Spoon batter into prepared baking pan. Bake at 375° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Turn cake out onto a platter with sides. Pierce entire top of cake with a fork.
To prepare sauce, combine condensed milk, evaporated milk, 1/2 cup milk, and rum; stir with a whisk. Slowly pour milk mixture evenly over cake. Cover with plastic wrap, and refrigerate at least 3 hours or overnight.
Top the cake with homemade whipped cream, Cool-Whip, merengue, or other light and fluffy topping. The cake is so rich, it does not need any heavy frosting. Enjoy!