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Archive for Desserts – Page 3

Chocolate Ganache Cake


By Leslie · Comments (3) · September 3rd, 2010

If you love dark chocolate, this is the cake for you!  This cake is so rich and decadent!  We served it at the baby shower so it was only appropriate to write "baby" on it : )

6a012876272fb6970c0133f38e9d11970b-800wiChocolate Ganache Cake
What you'll need:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup unsweetened cocoa powder, plus more for pan
3/4 cup flour
1/2 tsp baking powder
1/4 tsp kosher salt
1 cup sugar
3 large eggs
1 tsp pure vanilla extract
1/2 cup fat free sour cream
For the ganache:
1/2 cup heavy cream
4 oz. dark chocolate
What you'll do:
Preheat oven to 350 degrees.
Butter an 8-inch-round cake pan.  First, butter the pan, then line bottom with a round of wax paper. Butter paper; dust bottom and sides of pan with cocoa powder, tapping out excess.  Using cocoa powder is key here, it will keep your cake from having white dust on it from the flour and it will give the outside of the cake a nice flavor.
For the cake, sift together cocoa, flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and 1 cup sugar until light and fluffy. Add eggs one at a time. Add in vanilla. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream.
Spread batter in prepared pan.  Bake 30 to 35 minutes.  Cool 10 minutes in pan, then invert onto a wire rack to cool completely, bottom-side up.  
When making a cake to be frosted, always place the cake upside down so the cake is nice and flat.
For the ganache, break up the chocolate into a bowl.  Bring the heavy cream to a low simmer in a saucepan and pour it in the bowl over the chocolate.  Stir with a whisk until shiny and smooth.
Set the rack with cake over a rimmed cookie sheet.  Pour glaze over cake, letting it run over sides; spread gently with an spatula.  Let set for about 30 minutes.
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It's best when served with some fresh whipped cream and maybe some berries on the side.

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Lesliesarnasig

 

 

 

Comments (3)
Categories : Desserts, Desserts: Cakes, Desserts: Chocolate

Chocolate Silk Cheesecake


By Leslie · Comments (5) · August 26th, 2010

How do I describe this cake??  Well, there's only one word: YuuuuummmmEEEEE!  Rich, chocolatey, dense and silky smooth!  I add a minty twist to the crust for a nice flavor kick.  It's not like a traditional ricotta cheesecake, it's got more of a mouse like consistency but in a good way.  And one of the best parts, it doesn't get baked!  Yup, it's a no bake cheesecake : )  If you love chocolate, you are going to LOVE this dessert!  

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 Chocolate Silk Cheesecake

Makes one 9" pie

What you'll need:

14 oz. good chocolate (NO chips! a nice hunk of chocolate.  I like valrhona) plus a little for shaving

30 oz. part skim ricotta cheese

3/4 cup heavy whipping cream

1 tsp. pure vanilla extract

9 oz. chocolate wafers (I like the chocolate mint wafers, but if you don't like mint, use regular)

What you'll do:

Line the bottom of a 9" spring form pan with wax paper and spray all around with pam cooking spray.  Lay all the chocolate wafers on the bottom of the pan.

Melt the chocolate in a double boiler.  As it's melting beat the ricotta cheese in a food processor until smooth.  When the chocolate is melted pour it in with the cheese and blend until smooth and incorporated.  

Whip the heavy cream and vanilla until stiff peaks form.  Carefully fold into the chocolate cheese mixture.

Pour the cheesecake mixture over the cookie crust, cover with foil and refrigerate for 4 hours or overnight.

If you don't have a spring form pan, I've got my favorite one in "things I love"

Enjoy!!

6a012876272fb6970c0133f3547334970b-800wiI mean don't you want that bite??!!

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Lesliesarnasig

Comments (5)
Categories : Desserts, Desserts: Cakes, Desserts: Chocolate, Valentines Day Ideas

Cheesecake Parfait


By Leslie · Comments (4) · August 12th, 2010

Who doesn't love creamy, delicious, light, fluffy, cheesecake?  No one right!?  Here is a little creation layered with fresh blueberries!  FYI since I used fresh blueberries I hear by declare this dessert healthy ; )

Actually, it's just the result of me craving cheesecake and making it up with what I had in my fridge!  And of course I had to serve it in a wine glass.  Don't you just love food served in a wine glass?

6a012876272fb6970c0133f2f6433d970b-800wiCheesecake Parfait

Makes 2 large portions, or 4 smaller ones

What you'll need:

6 oz. cream cheese at room temperature

1/2 cup powdered sugar

1/2 cup heavy whipping cream

1 tbsp. pure vanilla extract

a few small handfuls of fresh blueberries (you could really use any fresh fruit)

What you'll do:

In a bowl, beat the cream cheese and powdered sugar until smooth and set aside.  Whip the cream and vanilla until you have a nice whipped cream on the softer side.  Pour the whipped cream into the cream cheese  bowl and mix with a hand mixer until smooth.

Either eat with a spoon at this point, or layer the cheesecake mix with the fresh fruit in a bowl, ramekin or in this case a wine glass.  Serve chilled.

Enjoy!

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Lesliesarnasig

Comments (4)
Categories : Desserts, Desserts: Cheesecake, Valentines Day Ideas

Chocolate Chip Caramel Cookies


By Leslie · Comments (12) · July 27th, 2010

Yummy in my tummy!!  I think I’ve discovered they chewiest, gooiest cookie ever!!  I’ve had a minor obsession recently with salted caramel and chocolate.  So I decided to create some sort of variation at home.

I know they don’t look like much but trust me, give them a try!

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Chocolate Chip Caramel Cookies

Makes 4 dozen (if you can keep yourself from eating all the dough)

What you’ll need:

2 1/4 cup flour

1 tsp. baking soda

1 1/2 tsp. kosher salt

1 cup butter, room temp.  And homemade makes the best cookies!  Click here for recipe.

1/2 cup white sugar

1 cup brown sugar

1 1/2 tsp. pure vanilla extract

2 eggs

1 12oz. package of mini semi-sweet chocolate chips

about 8 soft caramel chews

1 tbsp. milk

What you’ll do:

Preheat the oven to 350 degrees.

Mix the flour, baking soda and salt in a medium bowl and set aside.

In a small pot, place the milk and the unwrapped caramels over low heat.  Stir until it’s nice and smooth and remove from heat.

In a large bowl, cream the butter and sugars.  Next add in the vanilla and eggs.  Slowly add the flour mixture in batches.  When it’s all incorporated, using a rubber scrapper, mix in the chocolate chips and then drizzle in the caramel.  You just want to fold the caramel in so there are nice ribbons of it running through the dough.

Scoop 1 inch balls onto a cookie sheet and bake for 8 minutes.

Remove and cool on a cooling rack.

Enjoy!!

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Lesliesarnasig

Comments (12)
Categories : Desserts, Desserts: Cookies, Valentines Day Ideas

Cake Truffles


By Leslie · Comments (6) · July 9th, 2010

This post is my first collaboration!  I got together with the best dessert critic I know, Jenny "The Dessert Darling", to create one of the greatest dessert ideas ever, cake truffles (also know as cake balls, but what a terrible name for such a pretty dessert ;)!  

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Cake truffles are cake mixed with frosting, rolled into a ball and dipped in chocolate!  We decided to make a few different kinds.  We made red velvet cake with cream cheese frosting and white chocolate coating.  We also made a banana cake with butterscotch frosting coated in dark chocolate.

For the banana cake, Jenny whipped up her favorite recipe and I made my red velvet cake (recipe here) with my cream cheese frosting.  

First we mixed the cake with the frosting and let it cool in the refrigerator for a about an hour.  Then we rolled them into balls and placed them back in the fridge for a few minutes.  We then melted the chocolate and dipped the balls in.  (The best way to do this is to put the ball in the bowl, roll it around in the chocolate then spoon it out and place on a cookie sheet covered in wax paper)

Here is Jenny dipping the truffles in chocolate (and look at her adorable dog Charlie looking on):

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We sprinkled some of them with sugars and salts; others we stuck on a stick : )

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 We made a few mistakes, but overall it was a very successful experiment!  Thanks Jenny!

6a012876272fb6970c0134854f08d3970c-800wi
 To read the dessert darling's blog check it out here!   

Do you love my apron?  You can get it here : )

Lesliesarnasig

Comments (6)
Categories : Desserts, Desserts: Cakes

Creamy Fruit Pie


By Leslie · Comments (12) · July 5th, 2010

So, I read somewhere in a magazine about a pie made with a sugar cookie crust. . . I decided to use that idea and made a last minute pie for a 4th of July party.  Here was the result:

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 It was a huge success!  What a nice warm weather dessert!  Super easy too!

Creamy Fruit Pie

What you'll need:

Crust:

Sugar cookie dough.  You can cheat here if you want and use pre-made dough, but of course I always suggest you use your own.

1 1/2 cups (3 sticks) butter, room temp

2 cups sugar

4 eggs

1 tsp. vanilla extract

5 cups flour

2 tsp. baking powder

1 tsp. salt

Filling:

8 oz. cream cheese, room temp

4 oz. creme fraiche

2 tsp. vanilla extract

a pinch of sugar

Topping:

fresh strawberries and blueberries (or whatever fruit you love)

What you'll do:

Make the cookie dough and press it into a pie pan.  Bake at 325 for 20 minutes.  Remove the crust from the oven and chill.

In a mixer or large bowl with a hand mixer, blend the filling ingredients until smooth.  Pour the filling into the center of the crust and top with chopped fruit.

Easy peasy!

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Lesliesarnasig

Comments (12)
Categories : Desserts, Desserts: Pie

Butterscotch Budino


By Leslie · Comments (9) · July 1st, 2010

BEWARE!  This recipe is not for someone who lacks patience.  This is a time consuming and precise recipe.  That being said, it's probably the most delicious thing you will ever consume!  It's got three layers of flavors all melding together!  Are you kidding me?  Just look at this picture:

6a012876272fb6970c0133f1f9b898970b-800wi
 I first discovered the Butterscotch Budino at Mario Batali's restaurant Mozza Pizzeria here in Los Angeles.  I've been searching for a recipe ever since.  I found this one and mixed it up a little.  Give it a try if you dare : )

Butterscotch Budino 

What you'll need:

For the pudding:

3 cups heavy cream

1 1/2 cups milk

1 large egg

3 large egg yolks

 5 Tbsp. cornstarch

1 1/8 cups dark brown sugar

1 1/2 tsp. kosher salt

5 Tbsp. butter

1 1/2 Tbsp. dark rum
(I use captain morgans)

For the Sauce:

1/2 cup heavy cream

1/2 tsp. vanilla extract

2 Tbsp. butter

2 Tbsp. light corn syrup

1/2 cup white sugar

1 1/4 tsp. fleur del sel or kosher salt if you don't have it : )

Whipped Cream:

1/4 heavy cream

3/4 cup creme fraiche  (optional if you can't find it, just do 1/2 cup cream instead)

What you'll do:

Ok, for the pudding, combine the cream and milk in a bowl (preferably with a handle) and set aside.  In another bowl, whisk the egg, yolks and cornstarch and set aside.

In a medium size pot, combine the brown sugar, salt and 1/2 cup water.  Place over medium-high heat and let sit until the edges start to brown.  Tilt the pot to swirl the mixture around so it browns evenly.  When it's done caramelizing when it's a deep brown, or about 10 minutes. 

When it's there, immediately whisk in the cream mixture. (be careful and use one hand to pour (now see why you would want a handle?) and use the other hand to whisk) When combined, bring to a boil, then reduce heat to medium.  Now, thoroughly whisk about a cup at a time into the egg mixture (make sure to whisk quickly so you don't get scrambled eggs) until about half is incorporated.  Remove the pot from the heat and add the egg mix back into the pot and whisk until the custard is very thick.  This should take about 2 minutes.  When it's thick, whisk in the butter and rum.  When incorporated, pass through a mesh strainer and divide among 10 ramekins or 6 bowls.  Cover them with plastic wrap and cool in the fridge.  

One step down!!  Next for the sauce:

Combine 1/2 cup cream and vanilla in a saucepan over medium low heat until simmering.  Add in the butter, stir and remove from heat.  Set aside.

In a large saucepan, combine corn syrup, sugar and 3 tablespoons of water so you have a sandy mixture.  Cook over medium high heat, swirling the pan so it cooks evenly, until it's maple syrup color.  Just about 10 minutes exactly.  (This is tricky, careful not to over or under do it)  Take off the heat and very carefully whisk in the cream mixture. (whisk like crazy)  Set aside.

Ok two down!  One more!

Whisk 1/4 cup cream in a bowl until it starts to get thick.  Add in the creme fraiche and whisk until fluffy.  

To serve, sprinkle a pinch of fleur de sel over the pudding.  Pour a couple tablespoons of the sauce over the pudding and top with a dollop of cream.

6a012876272fb6970c0134851ff88b970c-800wi

You can cover and refrigerate until you are ready to serve. 

I told you that was a lot of work!!  Didn't you believe me??  So worth it though!

Enjoy!

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Lesliesarnasig


Comments (9)
Categories : Desserts

How to make a pretty garnish strawberry


By Leslie · Comments (0) · June 26th, 2010

This topic came up yesterday when my sister in law was decorating a beautiful cheesecake.  Here are three reasons to spruce up your plate by decorating with strawberries a.) tastes delicious, b.) looks beautiful and c.) is really easy!

So, here is how you "spread" a strawberry:

All you need is a strawberry and knife

6a012876272fb6970c0133f1de427f970b-800wiNext, just slice the strawberry, but leave the stem intact.

6a012876272fb6970c01348503bc1c970c-800wi
  Now use your fingers and spread the sections to make a wave.

6a012876272fb6970c0133f1de43a7970b-800wi
Super easy right?!  Now use can use it to garish almost anything!  Check out how I used one to dress up this molten lava chocolate cake:

6a012876272fb6970c01348503bdee970c-800wiLesliesarnasig

 

Comments (0)
Categories : Desserts

Italian Doughnuts


By Leslie · Comments (11) · June 21st, 2010

6a012876272fb6970c013484ae38d3970c-800wi
Ok, these are so good, I had to post the picture first!  When making my pizza fritta, I decided to experiment a little too.  I decided to roll the pizza dough into balls, fry them and cover them in cinnamon and sugar.  The result: an incredibly delicious zeppole like dish.  Next time you are making pizza, definitely give these guys a try!!

Leslie’s Italian Doughnuts

What you’ll need:

pizza dough (here’s the link to my homemade dough)

1/4 cup sugar

a few sprinkles of cinnamon

What you’ll do:

Roll the pizza dough into balls about 1 inch in diameter

6a012876272fb6970c0133f186682a970b-800wi
Fry them in about 1 inch of olive oil in a frying pan.  When they turn golden remove and drop straight into the bowl with cinnamon and sugar.

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Serve warm immediately!  And try not to eat a million at once : )

Lesliesarnasig

Comments (11)
Categories : Desserts

Strawberry Ice Cream


By Leslie · Comments (2) · June 17th, 2010

YUMMY!!!  What an incredible summer treat!! 

I adore ice cream so much!  It was always in our freezer growing up and I have memories from camp making ice cream with rock salt.  Even-though today I use my super cool kitchen aid attachment, I still think back to those days. : )

If you don't have a ice cream maker, have no fear, I recommend a couple here.

Ok, so here it is my recipe for light, delicious strawberry ice cream!

6a012876272fb6970c0133f15c767e970b-800wi
 Sorry about the picture, I couldn't help myself!  I've been playing around a lot with my camera. 

Strawberry Ice Cream

What you'll need:

2 cups whole milk

1 cup half and half

1 14 oz. can sweetened condensed milk

1/2 tsp. vanilla extract

about 10 (normal size) strawberries, pureed 

What you'll do:

In a large mixing bowl add milk, half and half, sweetened condensed milk and vanilla. Whisk together until well combined.  Add in the strawberries and whisk again.  Pour into ice cream maker and in about 30 minutes you’ll have delicious ice cream!  If you have any left, just place in an airtight container and place in the freezer.

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Lesliesarnasig
 

Comments (2)
Categories : Desserts, Desserts: Ice Cream
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