Desserts - Vegan & Vegetarian Cooking by Leslie Durso

Archive for Desserts – Page 3

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?

Cheesecake 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!

Printer Friendly Version

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!

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!!

Printer Friendly Version

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 !

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):

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

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

To read the dessert darling's blog check it out here!

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

Comments (6)

Categories : Desserts, Desserts: Cakes

Creamy Fruit Pie

By Leslie · Comments (11) · 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:

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!

Printer Friendly Version

Comments (11)

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:

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.

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!

Printer Friendly Version

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

Next, just slice the strawberry, but leave the stem intact.

Now use your fingers and spread the sections to make a wave.

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:

Comments (0)

Categories : Desserts

Italian Doughnuts

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

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

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.

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

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!

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.

Printer Friendly Version

Comments (2)

Categories : Desserts, Desserts: Ice Cream

My Famous Red Velvet Cupcakes

By Leslie · Comments (14) · June 3rd, 2010

Not much better in the world than red velvet cupcakes! So moist, creamy, and fantastic!! You will truly love this recipe!! Enjoy!!

PS I like making these mini cause they are just too cute!

Red Velvet Cupcakes with Cream Cheese Frosting

makes 2 dozen regular or 4 dozen mini

What you'll need:

2 ½ cups all-purpose flour

1 ½ cups sugar

1 teaspoon baking soda

1 teaspoon salt

4 tablespoons cocoa powder

1 cup vegetable oil

1 ½ cups buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

Frosting:

8 oz. (1 package) cream cheese, softened

1 stick of butter, softened

1 teaspoon vanilla extract

1 pound of confectioners’ sugar (powdered sugar)

Preheat oven to 350 degrees. Line a cupcake pan with liners. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a mixer. (careful when you first turn on. Start on low then build up or the red dye with splash on you!) Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Bake for 20 minutes.

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar. Beat until light and fluffy. Frost the cupcakes when cool.

Printer Friendly Version

Comments (14)

Categories : Desserts, Desserts: Cakes

Nutella Swirl Muffins!

By Leslie · Comments (3) · May 26th, 2010

Soooo Yummy! I was craving baking and nutella, so here we go: Nutella Swirl Muffins! Why not put the frosting on the inside?! It makes every bite super moist and delicious! These muffins are basically my yellow cake recipe with nutella mixed in. So easy!

Nutella Swirl Muffins

Makes 2 dozen or so : )

What you'll need:

2 3/4 cups cake flour

1 1/2 cups sugar

3/4 tsp. baking powder

3/4 tsp. salt

12 Tbsp. unsalted butter, room temperature

3/4 cup milk, room temperature

1 1/2 tsp. vanilla extract

4 eggs, room temperature

about a half jar of nutella or chocolate hazelnut spread

What you'll do:

Preheat oven to 350 degrees.

Fill the cupcake pans with cupcake liners.

Sift the cake flour, sugar, baking powder and salt into a large bowl, or kitchen aid mixer bowl. Cut the butter into 1/2 inch cubes and mix them into the flour mixture on low speed. The mix should be lumpy. Add the milk and the vanilla extract. Mix on medium for another minute. Add the eggs one at a time and mixing in between each addition. Pour the batter into the cupcake pan. Drop 1 tbsp. into each muffin in 3 places.

Take a knife or a toothpick and swirl the nutella in.