Category Archives: desserts

Rhubarb Black Pepper Ice Cream

june 19, 2019

 

Despite my aversion to most things pink, I managed to pull together a pretty pink Strawberry Vinaigrette a few weeks ago, but I was determined that this rhubarb ice cream would not be uniformly pink—there would be bits of fruit, and hefty bits of black pepper. Mostly creamy white, with bits of pinky red tart rhubarb. Success!

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chocolate cherry panna cotta

Chocolate Cherry Panna Cotta

february 6, 2019

chocolate cherry panna cotta

If you search for Valentine’s Day desserts, you’ll likely come up with either chocolate or fruits, and preferably red fruits.  With this recipe you have both : dark sweet cherries, buttermilk panna cotta tinted with cherry juice and topped with dark chocolate ganache. The panna cotta is tart-sweet, a nice counterpoint to the sweetness of the ganache. The dark cherries need no added sugar, as they are tender and sweet all by themselves.

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almond chocolate chunk cookies

Almond Chocolate Chunk Cookies

january 23, 2019

almond chocolate chunk cookies

Sometimes you’ve gotta have a cookie and you’re searching for the right fit.  Cookies from a bag or box need not apply for this position—the cookie must be homemade. And if the cookie in question is easy to make and is loaded with chocolate chunks and toasted almonds, then it’s hired!

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cinnamon chile hot chocolate

Cinnamon Chile Hot Chocolate

december 13, 2018

cinnamon chile hot chocolate

Remember making hot chocolate from scratch the first time? I grew up on those little packets of hot cocoa mix and occasionally added flavor or texture, but to me that premade mix defined my hot chocolate experience. Until I really grew up, and started making this cozy winter beverage with chocolate and milk.

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caramelized apple mini cakes

Caramelized Apple Mini Cakes

october 4, 2018

caramelized apple mini cakes

Some years back I purchased a couple extra large muffin tins. They have been used exactly once. Instead of donating them to my local thrift shop, I decided to put them to proper use and make little cakes with gorgeous and fragrant local apples. These cakes are the perfect size for a single indulgence and easy to prep and bake. My guess is that they freeze well, but these treats never got to that stage. They do, however, age well at room temperature for a couple days and become more moist and dense on day two—so there was some restraint on my part. Having tasters helped, because six mini cakes is such a burden to consume all by myself! Continue reading

Blackberry Butter Pecan Ice Cream

august 10, 2018

blackberry butter pecan ice cream

 

Foraging is in my blood. Growing up, my mom and I would tromp through woods in search of sassafras roots to make homemade root beer. Ancient, gnarly pear and apple trees yielded enough fruit for pies and for sharing with the local orphanage. My mother knew how to pick poke salad greens and cook them in a pot, but my city sensibilities have all but removed that earthy knowledge and now I buy my greens from markets. I do know a thing or two about wild blackberries, however, and when spring erupted with dozens of wild blackberry brambles in my yard, I figured my youthful foraging would be put to good use. Visions of blackberry cobbler like Mom made, topped with homemade vanilla ice cream, clouded my good judgment. Half the plants grew fruitless and the other half produced stumpy little bitter bobs that resembled blackberries in color only. This yard experiment failed. The brambles multiplied like rabbits and bedeviled my poor arms as I fitfully yanked and pulled. Next spring my plan is to dig and pull early before they win.

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Key Lime Berry Parfaits

june 27, 2018

key lime berry parfaits

Exciting news on the blog! The Good Eats Company blog posts will be showing up soon on Yummly, a colorful and tasty site showcasing ingredient-driven recipes with mouth-watering photos and easy to make food and beverages for those who love to cook. Get the inspiration you want and need with a simple click of the “yum” button!

Today’s recipe comes to you courtesy of my dentist. Yes, my dentist. Some years back he shared his foolproof recipe for key lime pie, free of eggs and with only three ingredients. After my initial skepticism I became a fan of his simple version because it is really foolproof and so tasty. Now my summer client menus offer up a  key lime tart with shortbread crust and several more ingredients than Dr. Joe uses but with this same simple formula that always, always pleases. Operative word here is simple.

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Strawberry Banana Walnut Ice Cream

may 9, 2018

strawberry walnut ice cream

 

 

An early summer memory of growing up in the South involved banana ice cream. My mom and I would sit under a fragrant magnolia tree on the side porch, watching heat lightning, in floral cotton nightgowns, enjoying what we deemed homemade banana ice cream. In actuality, we simply smashed a ripe banana and mixed it with soft vanilla ice cream so the term “homemade” is relative. Continue reading

Chocolate Peanut Layer Cake

march 15, 2018

chocolate peanut layer cake

When spring rolls around, I dream of chocolate and peanut butter. Wait, what? Not even close to seasonal, you might think. Easter brings those egg-shaped Reese’s peanut butter treats, creamy milk chocolate covering a salty sweet peanut butter filling, and I swoon. Yes, they are available year round as little patties with ridges, and at Halloween as pumpkins, but the Easter ones have a very thin coat of chocolate and lots of slightly crunchy peanut butter filling. I’ve eaten more than my share lately, so today’s cake is all about the chocolate, with a little peanut thrown in for pleasure. Yep, this is a chocolate lover’s cake for those who also like peanut butter.

chocolate peanut layer cake

Is this a ” healthy” dessert? Not on your life. My motto regarding dessert is this: better to have a little bit of the real thing than a lot of lower calorie stuff that will leave you less than satisfied. There, I said it. Or wrote it. That’s my philosophy and I’m sticking with those words.

chocolate peanut layer cake

Is this an easy dessert? Relatively speaking, yes. All three components may be made ahead at different times and assembled when you have a bigger chunk of time. All purpose wheat flour would work just as well as the gluten free favorite in my pantry. The cake is a great keeper in the fridge for up to one week—simply let the servings sit at room temperature until they are soft and creamy. I’m certain freezing is also an option, but my tasters and I could not wait for that experiment. To keep the outside pretty, your freezer needs to be large enough to accommodate the cake dome, but if you make this tasty cake and decide on freezing leftover  pieces, wrap in plastic and rejoice in your ability to delay gratification. You have more discipline than the author of this post.

chocolate peanut layer cake

Chocolate Peanut Layer Cake

recipe by Michele Humlan, The Good Eats Company

makes one three layer eight inch cake

ingredients

chocolate layer cake

1 ¾ cup 1-for-1 gluten free flour (my current favorite is Bob’s Red Mill) – all purpose wheat flour works just as well
¾ cup unsweetened cocoa powder ( I use Hershey’s) – plus extra for coating cake pans
2 cups sugar
1 teaspoon fine sea salt
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
½ cup (one stick) unsalted butter, melted gently and cooled to room temperature
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup whole milk
1 cup boiling water

cake directions

  1. Preheat oven to 350 degrees.
  2. Spray 3 eight inch cake pans with cooking spray, line with parchment, spray again and coat interior lightly with cocoa powder.
  3. In large mixing bowl, whisk together dry ingredients.
  4. In another mixing bowl whisk together butter, eggs, vanilla and milk; mixture will appear curdled.
  5. Whisk together dry and wet ingredients, then whisk in boiling water.
  6. Batter will be very thin; to fill pans evenly, use a large ladle; bake until tops spring back easily and cake begins to pull away from the sides, about 20 minutes.
  7. Let cool in pans about 10 minutes, then flip out onto waxed paper; you will be frosting the bottoms of each layer, as tops will be sticky.

peanut butter mousse

4 ounces (half a brick) of full fat cream cheese, at room temperature
½ cup creamy peanut butter ( I like Jif or Skippy natural)
¼ teaspoon fine sea salt
1 teaspoon pure vanilla extract
2 or more cups powdered sugar
whole milk, about 2 tablespoons

mousse directions

  1. In large mixing bowl, use electric mixer to cream together cream cheese, salt, vanilla and peanut butter; mixture will appear dry and shaggy.
  2. Add 1 cup powdered sugar and blend well, then add 1 tablespoon milk.
  3. Add another cup powdered sugar, then ½ tablespoon milk; add more milk a few drops at a time if needed until mousse is creamy, but it must be firm enough to set between the cake layers.

sour cream chocolate frosting

12 tablespoons unsalted butter (1 ½ sticks)
3 ounces unsweetened chocolate, finely chopped
¾ cup unsweetened cocoa powder ( I like Hershey’s)
3 cups powdered sugar
1 cup full fat sour cream
2 teaspoons pure vanilla extract
1 cup dry roasted unsalted peanuts, chopped, for assembly

frosting directions

  1. Melt butter and unsweetened chocolate over low heat in small saucepan, stirring frequently.
  2. Whisk in cocoa and add mixture to large mixing bowl.
  3. With electric mixer on low, add one cup powdered sugar, followed by vanilla and ⅓ cup sour cream.
  4. Add another cup sugar, then another ⅓ cup sour cream, scraping sides of bowl as needed.
  5. Add remainder of sugar, then rest of sour cream and mix well.

cake assembly

  1. Place one cake layer (bottom side up) on flat surface of cake server, cover with half the peanut butter mousse, then add the second cake layer, cover with remaining mousse and top with third cake layer.
  2.  With thin spatula (an offset spatula is best) apply frosting starting with the top, then the sides, and finally use spatula to create decorate spikes on the top layer.
  3. Using your hands, attach the chopped peanuts to the cake sides, a little at a time, and when peanuts fall onto the work surface,  you may scoop them up for the next application.
  4. Cake may be enjoyed immediately, or stored in the refrigerator up to one week; allow cake to sit at room temperature at least ½ hour to soften before serving.

 

Peppermint Fudge Ice Cream

january 6, 2018

peppermint fudge ice cream

What to do with all that Christmas peppermint candy? Ice cream, that’s what, even though frozen treats may not be at the top of your wish list with this chilly start to the new year. To that, I say eat more ice cream and allow your body’s internal engine to crank up the heat for digestion of this all- season creamy dessert. Continue reading