De Ma Cuisine

Dessert Archive

Monday

6

August 2012

0

COMMENTS

Cornmeal Pancakes

Written by , Posted in Appetizers, Breakfast, Dessert, Eggs, Gluten Free

Cornmeal Pancakes

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 2 t coconut oil (plus a little more for cooking)
  • 2 egg
  • 1 t baking soda
  • 2 t baking powder
  • pinch salt
  • 1/4 T maple syrup
  • 1 C cornmeal
  • 1/2 C buttermilk
  • roasted almonds, chopped (optional – for topping)
Instructions
  1. Mix wet ingredients in a small bowl.
  2. In a separate bowl, mix dry ingredients.
  3. Whisk all ingredients together.
  4. Let stand 5 minutes. (The batter should be pretty thin.)
  5. Put a little bit of coconut oil on the hot griddle, over medium-low heat. Pour a small amount of batter in a circle (about 1/8 C or less). Cook about 2 minutes on the first side (until the bubbles that form stay, and don’t pop and disappear), flip, cook about 1 minute on the second side.
  6. Top with Warm Persimmon Sauce, chopped almonds, and maple syrup.

 

Monday

23

July 2012

0

COMMENTS

Peachish Delight

Written by , Posted in Breakfast, Dessert, Drinks, Fruit, Gluten Free, Vegetarian

Peachish Delight
Recipe Type: Breakfast, Snack, Dessert, Drink
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Serves: 1-2
Peachy and cool. A summery treat.
Ingredients
  • 1 C Greek yogurt
  • 1 1/2-2 frozen bananas
  • 1-2 very ripe peaches
  • 1/2-1 C milk (depending on how thick you want it)
Instructions
  1. Add yogurt, bananas, and peaches in a blender (I used my KitchenAid Hand Blender, but you could use a regular blender too). Add a little bit of milk and blend. Add more milk until it reaches desired thickness.
  2. Serve it like a smoothie, or like soft serve frozen yogurt!
Notes

Makes about 2 C
For a dairy-free version you could sub soy or almond milk for the cow’s milk, and use soy or almond yogurt for the Greek.
You could sub other fruits for the bananas: blueberries, strawberries, raspberries, blackberries, boysenberries, melon (about 1-1 1/2 C – if using fresh, toss in a few ice cubes, or use frozen Greek yogurt – by that I mean freeze some or all of your container of Greek yogurt). Or you could do all peaches or nectarines.

 

Friday

15

June 2012

0

COMMENTS

Liz’s Carrot Cake

Written by , Posted in Baking, Dessert

Liz’s Carrot Cake
Recipe Type: Dessert
Ingredients
  • 2 cups sifted flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin spice
  • 1/2 teas. salt
  • 2 large eggs
  • 1 1/2 cup sugar
  • 1 cup vegetable oil
  • 1 cup cooked carrot puree **TIP: buy shredded carrots and then steam them to soften**
  • 1 tablespoon vanilla
  • 1 cup golden raisins (optional)
  • 1/2 cup cinnamon applesauce
  • 1 cup finely chopped walnuts (optional)
Instructions
  1. Preheat oven to 350.
  2. Spray pans with cooking spray.
  3. Onto a piece of wax paper, sift the flour, baking powder, pumpkin spice, and salt.
  4. In large bowl, with a electric mixer on high, beat the eggs and granulated sugar until light yellow. Beating constantly, slowly add the oil, taking 4 or 5 minutes to blend well. Beat in the carrot puree and vanilla.
  5. Using a wooden spoon, stir in the flour mixture just until it disappears, then fold in the raisins, applesauce, and walnuts. Spoon the batter into the pan(s) until almost half full.
  6. Bake and cool according to type of cake (see Notes).
  7. Frost with cream cheese frosting.
  8. While the cake cools, make the frosting.
  9. Swirl on the top of the cooled cakes. You can also sprinkle with more nuts for a decoration.
Notes

Cooking Time:
Cupcakes: Bake for 15 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let the cupcakes cool in the pan on racks for 5 minutes before turning out onto the racks to cool completely.
Bundt Cake: 1 hour 10 minutes. Let rest 15 minutes before removing from pan.
Layer Cake: Check at 25 minutes to 35 minutes.

 

Friday

15

June 2012

0

COMMENTS

Liz’s Cream Cheese Frosting

Written by , Posted in Cheese, Dessert

Cream Cheese Frosting
Ingredients
  • 12 oz cream cheese at room temperature
  • 6 tablespoons (3/4 stick) butter (not margarine) at room temperature
  • 4 1/2 cups sifted confectioners’ sugar **make to taste**
  • The zest of 1 lemon **again, to taste**
Instructions
  1. In a medium size bowl, with an electric mixer on high, beat the cream cheese and butter until smooth and fluffy. Reduce the speed to low and slowly blend in the confectioners’ sugar and lemon peel. Increase the speed to high and beat until fluffy.
Notes

(measurements based on a 2 layer cake)

 

Friday

1

June 2012

0

COMMENTS

Pluot Tart with Black Pepper

Written by , Posted in Appetizers, Baking, Dessert, Fruit, Inspired By, Lunch, Sides, Vegetarian

Pluot Tart with Black Pepper
Recipe Type: Savory dessert, Appetizer, Side
Author: Rachel Oberg – De Ma Cuisine
Inspired by May birthdays and sweet, summery pluots, this dish would be a great appetizer, side dish, or savory dessert.
Ingredients
  • 1 pizza crust
  • 3 T reduced balsamic vinegar (start with about 1/2 C)
  • 3-4 pluots, thinly sliced
  • 1/2 t freshly ground black pepper
  • pinch nutmeg
  • pinch salt
  • 4 strawberries, chopped
  • 1/2 C red onion, sliced
  • 2 T maple syrup
  • 1/4 C brown sugar
  • 1 T butter, melted
Instructions
  1. In a small saucepan bring balsamic vinegar to a boil, then reduce to a simmer over low heat. Cook until thickened and syrupy, about 8-12 minutes. Keep an eye on it so it doesn’t burn!
  2. In a hot, dry pan, cook onions with maple syrup and salt. Cook over medium-low heat until caramelized, about 10 minutes.
  3. Thinly roll crust. Bake crust for 5 minutes at 425F.
  4. Brush crust with melted butter. Sprinkle with brown sugar and press it into the crust with a spatula (just a little).
  5. Top with onions, pluots, nutmeg, and pepper. Bake for 7-9 more minutes (until crust is to your desired doneness).
  6. Top with strawberries and drizzle reduced balsamic vinegar.
  7. Serve at room temperature, or warm.

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