dessert

Apple Butter Bars

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Apple Butter Bars! What if I told you there was no “butter” in apple butter? Would you wrinkle your brow and say, “Whaaat?” It’s true. Apple butter is made by slow-cooking apples a long time until the sugar content caramelizes, giving it a deep brown color. I skipped the homemade process by choosing to purchase an organic brand made by one of my favorite country restaurants. You can, too, by visiting local farmers who are more than willing to share their bounty this time of year. It’s Applelicious!

APPLE BUTTER BARS

Ingredients:

3/4 cup butter

1 cup sugar

2 cups flour

1 teaspoon sea salt

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1 1/2 cups natural apple butter

1 gala apple, peeled and chopped

1/3 cup peanuts, chopped

1/4 cup brown sugar

Instructions:

Preheat oven to 350°. Grease a 9”x13” pan. Set aside. Cream together butter and sugar. Mix flour, sea salt, and baking soda together. Add dry ingredients to butter mixture. Spread 3/4 of batter in the prepared pan. Sprinkle with ground cinnamon. Spread apple butter on top. Layer chopped apple pieces over all. Fill in with chopped peanuts. Crumble remaining batter on top. Sprinkle with brown sugar. Bake 30-35 minutes. Cool slightly and cut into 24 squares.

Zwieback Crust Peach Pie

What’s Cooking in Gail’s Kitchen? Equal Measures: Zwieback Crust Peach Pie! Icebox dessert pies conjure up sweet memories of dog-day afternoons, sun-burned shoulders, and aluminum tumblers of cherry Kool-Aid that left a bright red mustache stain. Following a stifling afternoon of playing in the yard that made sweaty bangs plaster to my sticky forehead, my brothers and I would run inside, slamming the screen door for what probably seemed like the umpteenth time to Mother who rang the dinner bell. “Wash your hands before you sit down,” she coaxed. “Dessert is something special, if you clean your plate.” Those words alone were enough to turn youthful minds into obedient offspring. Dessert defined those adolescent years. Everyone enjoyed them, guilt-free. Ah, the good old days.

ZWIEBACK CRUST PEACH PIE

Ingredients:

1 1/2 cups zwieback cracker crumbs

1/3 cup sugar

1/3 cup butter, melted

1 cup sugar

2 tablespoons cornstarch

1 cup water

3 ounce-package orange gelatin

3 cups ripe peaches, peeled and sliced; stone removed

Instructions:

Preheat oven to 350°. Combine zwieback crumbs, 1/3 cup sugar, and melted butter. Stir well. Reserve one tablespoon for crumb garnish. Press remaining crumbs firmly over the bottom and up the sides of a 9”-inch pie plate. Bake 10 minutes. Cool. In a saucepan over medium heat, combine 1 cup sugar, cornstarch, and water until smooth. Cook until thick and bubbly, 5-7 minutes. Remove from heat. Stir in flavored gelatin until dissolved. Cool. Arrange sliced peaches in crust. Pour filling over peaches. Sprinkle reserve crumbs on top. Chill for 2 hours, or until set. Serve cold.

Turtle Cheesecake Cupcakes

What’s Cooking in Gail’s Kitchen? Equal Measures: Turtle Cheesecake Cupcakes! Every so often I succumb to my sweet tooth. At those times I admit, I throw caution to the wind. If I’m going to splurge on something sweet, I pull out all the stops. Hence, today’s feature includes a caramel pecan cookie dough crust, a sensuously satisfying vanilla cheesecake center, and a spectacular topping of sea salt caramel, chocolate chips, and sugared pecans that says, “Go all the way, you’re worth it!” Now you can be pampered as well.

TURTLE CHEESECAKE CUPCAKES

Ingredients:

16-ounce package refrigerated Pecan Turtle Cookie Dough, room temperature

16 ounces Neufchâtel cheese, room temperature

14-ounce can sweetened condensed milk

2 eggs

2 teaspoons vanilla extract

1/4 teaspoon sea salt

1/4 cup semi-sweet mini chocolate morsels

1/2 cup sugared pecans, chopped

1/3 cup caramel butterscotch ice cream topping

Coarse sea salt, for garnish

Instructions:

Preheat oven to 325°. Line muffin tins with cupcake papers to make 24 cupcakes. Cut each square portion of cookie in half. Place one section of dough in the bottom of each paper-lined muffin cup. Bake 12 minutes. Meanwhile, using a hand mixer and a medium-sized bowl, beat the Neufchâtel cheese, sweetened condensed milk, eggs, vanilla extract, and sea salt for 3 minutes. Scrape down the sides as needed. Spoon 3 tablespoons of cheesecake mixture over each cookie crust. Bake 18 minutes longer. Cool cupcakes on a wire rack. Refrigerate Turtle Cheesecake Cupcakes for one hour. Before serving, top each with mini chocolate chips and sugared pecans. Drizzle caramel butterscotch sauce over all. Garnish with a sprinkling of coarse sea salt.

Nutella Strawberry Dip

What’s Cooking in Gail’s Kitchen? Equal Measures: Nutella Strawberry Dip! Here’s a match made in Heaven for chocolate-lovers and strawberries. Try it at home and then think about something new for the next social gathering where you’re asked to bring something yummy to share. It’s so Strawberrylicious, my first word of advice is…double the recipe. You’ll have the ingredients on hand, so go for it. It’s easy to make, kid-friendly, healthy, and sweet. Next stop: Book Club, Girls Night Out, Birthday Celebration, Family Picnic, Block Party. The list goes on and on and on.

NUTELLA STRAWBERRY DIP

Ingredients:

3/4 cup Nutella Hazelnut Spread*

1/3 cup powdered sugar

8 ounces Neufchâtel cheese, softened

1 cup Cool Whip, regular or light*

1 cup mini chocolate chips, for garnish

Fresh Strawberries, sliced in half

Instructions:

Combine Nutella, powdered sugar, and Neufchâtel cheese in a bowl. Using a hand mixer, mix on Low until smooth. Fold in Cool Whip topping. Blend well. Pour into covered bowl. Kept refrigerated until ready to serve. Arrange sliced strawberries on a platter. Pour dip into a serving bowl. Garnish with mini chocolate chips.

*I receive no recompense for mentioning this product.

Mango Rice Pudding

What’s Cooking in Gail’s Kitchen? Equal Measures: Mango Rice Pudding! One of my fondest childhood memories is eating cinnamon sugared rice pudding warm from the stove. It’s funny how we associate traditional recipes with comfort food. Being a child of the ‘50s, it was the norm to have dessert with supper every night. ‘Course we also played outside till after dark. Sometimes it was “Kick the Can”, “Capture the Flag”, “Red Rover”, or “Spud”. I think my favorite was the neighborhood themed, “Boys Chase the Girls”. Being a tomboy who could run like the wind, I never did get caught. After all, who wants to be kissed by one of their brothers?!

INGREDIENTS:

1 cup sweet rice

1 1/2 cups half milk and half cream

1 cup whole milk

1 cup water

1/4 cup evaporated milk

1/2 cup sugar

2 teaspoons vanilla extract

2 cinnamon sticks

3 mangoes; peeled, diced, and cubed

Zest of 1 lime

Pinch ground nutmeg

Cinnamon sugar, to taste

Instructions:

Using a rice cooker, add sweet rice, half and half, whole milk, water, evaporated milk, sugar, vanilla extract, and cinnamon sticks to the removable pot. Close and lock the lid. Set to risotto function. Regulator knob must be set to “pressure”. Cook 18 minutes. Once the function is complete, use the natural release method to release pressure. Open the lid. Stir until the ingredients are all mixed together. Fold in half the chopped mangoes. To serve, spoon rice pudding into dessert bowls. Top with reserve mangoes and lime zest. Garnish with a sprinkling of nutmeg and cinnamon sugar.

Incredibly Delish Chocolate Bliss

What’s Cooking in Gail’s Kitchen? Equal Measures: Incredibly Delish Chocolate Bliss! Is it a cake? Is it a confection? Who cares? It’s smooth, creamy dreamy chocolate and it is incredible. The fact that it is flourless is a plus for those who avoid desserts for that particular reason. The dark chocolate and butter combination is divinely rich, which is why a little bit goes a long way. I find a nice cuppa joe or herbal tea creates a balance that works. As always, share a little bliss with those around you. They’ll thank you for it.

INCREDIBLY DELISH CHOCOLATE BLISS

Ingredients:

4 ounces bittersweet chocolate, chopped

6 tablespoons butter, cubed

2 eggs

1/4 cup sugar

1 teaspoon espresso powder

1/4 teaspoon almond extract

6 teaspoons chocolate hazelnut spread

Crushed pistachios for garnish

Instructions:

Preheat oven to 375°. Use paper muffin cups or buttered ramekins. Set aside. Combine bittersweet chocolate and butter in a microwave-proof bowl. Melt in microwave on high setting at 30-second intervals until melted and smooth. Stir occasionally. In a mixer bowl, combine eggs, sugar, espresso powder, and almond extract. Beat on medium-high speed for 5 minutes or until mixture is lightened. Reduce speed to low setting. Add melted chocolate/butter mixture until combined. Spoon into muffin cups or buttered ramekins. Add one half teaspoon of hazelnut spread in the center of each muffin cup batter. Bake 10 minutes until edges are set, but center is still soft. Do not over bake. Garnish with crushed pistachios. Cool 5 minutes before serving.

Equal Measures

A sprinkle of this and a dash of that is what makes cooking at home an adventure. Turn a basic recipe into a legendary dish by giving it a healthy twist of flavor or spice. Did you know a squeeze of lemon is a great substitute for salt? It’s also a good thickening agent for fruit butters, jams, and sauces. Lemon juice is my “go-to” marinade from time to time when slow-cooking meats. It also enhances olive oil for a light salad dressing drizzled over fresh vegetables. I think you get the idea. Time flies on this journey of the palate. Thanks very much to all of my followers on http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement. Follow me on Facebook and Pinterest at Gail Dorna, on Instagram @gail_dorna and Twitter @ Snapshotsincursive. What’s cooking in Gail’s Kitchen? It’s as simple as A-B-C. One of my passions is being at home in my own country kitchen. No matter how much we travel, I relish the thought of returning there to create something delicious. I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment. Most of the recipes serve 2-4 people, but can be altered in any direction. The leftovers are golden morsels to be eaten again later or shared with others. And I love to share. To me, seeing a smile in gratitude is thanks enough. The recipes you will find here in the next several weeks can be prepared very easily. Feel free to contact me with questions. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: EQUAL MEASURES!”

Strawberry Shortcake

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Strawberry Shortcake! Nix the store-bought angel food dessert cups for a sweet lighter-than-air shortcake made in your own kitchen. It’s quick. It’s simple. And it makes everyone smile. Bake in a square cake pan or muffin tin. I like the option of using ramekins for pillowy results. Simply invert them upside down before drizzling with juicy sliced strawberries that practically melt in your mouth. How’s that for an all-American favorite dessert? I find it Strawberrylicious!

STRAWBERRY SHORTCAKE

Ingredients:

1/2 cup butter, room temperature

1 cup sugar

1/2 cup buttermilk

2 eggs

1 teaspoon vanilla extract

1 1/2 cups flour

1/2 teaspoon sea salt

2 teaspoons baking powder

1 pint strawberries, sliced

Whipped cream

Fresh mint leaves for garnish

Instructions:

Preheat oven to 350°. Lightly grease 6 ramekins. Set aside. Cream butter and sugar until mixture is light and fluffy. Add buttermilk, eggs, and vanilla extract. Stir well. Sift together flour, sea salt, and baking powder. Gradually add dry ingredients to wet ingredients. Mix to combine until batter is smooth and no lumps remain. Pour into prepared ramekins. Transfer to oven on a baking sheet. Bake 25-30 minutes until cake springs back and cake tester comes out clean. Invert ramekins on a wire rack to cool for 10 minutes. Wash, hull, and slice strawberries. Arrange berries on each shortcake. Serve with a dollop of whipped cream and mint leaf garnish.

Rhubarb Strawberry Galette

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Rhubarb Strawberry Galette! It’s rhubarb season when the long slender reddish-green stalks shoot up from the garden soil. Rhubarb also appears at the Farmers Markets where it is snatched up with ferocity. When I was fortunate enough to snag a couple stalks myself, I already knew they would be paired with fresh-cut strawberries to create a buttery galette. My friend, Ray, must’ve sensed my intention. He promptly arrived at my doorstep as I pulled the piping hot rustic pastry out of the oven. The sugary brown crust and bubbling juices were invitation enough. After all, that’s what friends are for.

RHUBARB STRAWBERRY GALETTE

Ingredients:

1 prepared pie crust

2-3 stalks rhubarb, discard leaves; cut stalks into batons

1 pint strawberries, hulled, washed, and sliced

2/3 cup sugar, divided

3 tablespoons cornstarch, divided

1 teaspoon lemon zest

1 egg, beaten

2 tablespoons sanding sugar

Instructions:

Preheat oven to 350°. Spray a baking sheet with nonstick oil. Line with parchment paper. Roll out pastry shell to form a circle. Set aside. In one bowl, combine rhubarb batons with 1/3 cup sugar and 1 1/2 tablespoons cornstarch. Toss to coat. In the second bowl, combine sliced strawberries, 1/3 cup sugar, and 1 1/2 tablespoons cornstarch. Toss gently to coat. Beginning with the rhubarb, arrange batons to form a circle leaving a 2-inch border. Finish with strawberries over top. Sprinkle with lemon zest. Fold the border over the filling, overlapping the dough where necessary. Press gently to seal the folds. Lightly brush the edge of the dough with the beaten egg. Sprinkle crust with sanding sugar. Bake galette for one hour or until crust is golden brown and filling is bubbly. Transfer galette on parchment paper to a wire rack to cool for 15 minutes. Serve warm.