Just Desserts

November 16, 2017

Still have room after stuffing yourself with turkey? Try one of these delectable recipes from some of our favorite metro area pastry and dessert chefs to put the icing on top of your Thanksgiving feast.

 

Chocolate Peanut Butter Brownie Cake

by Jon Lansdale at Crazy Cat Bakery

 

Cake
1 C butter, divided
1/3 C unsweetened cocoa
2 C granulated sugar
1 1⁄2 C all-purpose flour
1/2 t salt
4 eggs
1 t vanilla
1 (18 oz) jar of peanut butter
1 C salted peanuts, lightly toasted

 

Melt 1 C butter with 1/3 C cocoa over low heat, then pour into large mixing bowl. Add sugar to butter mixture and mix by hand. Add eggs all at once,
mix well. Add salt and vanilla. Add flour and whisk until blended. Pour into a greased 9” cake pan with removable bottom (wrap pan in foil). Bake at 350° for about 45 minutes, or until an inserted toothpick comes out clean.

Remove lid from peanut butter and microwave until pourable. Spread over warm brownie base and scatter peanuts on top. Let cool for at least 30 minutes.

 

Frosting
1/3 C milk
10 large marshmallows
1/4 C cocoa
1 (16 oz) package of powdered sugar

1/2 C butter

 

Cook marshmallows, milk and butter over medium heat, stirring often. Remove from heat, whisk in cocoa, then gradually stir in powdered sugar until smooth. Pour over peanut butter and chill for 1 hour. Remove from pan and enjoy.

 

 

Mini Meringues

by Jon Lansdale at Crazy Cat Bakery

 

Meringue
2 egg whites at room temperature

1/2 C plus 2 T sugar
1 teaspoon vanilla

 

Whip eggs until foamy. Add the sugar one tablespoon at a time until glossy and stiff, then fold in vanilla. Line a baking sheet with parchment paper. Form free-form bowls with meringue. Bake for ten minutes at 350°, then reduce temperature to 250° and bake for 20 more minutes. Meringues should be dry and slightly brown.

 

Lemon Curd
6 egg yolks
3/4 C sugar
1/4 C plus 2 T fresh lemon juice

1 T grated lemon zest

 

Whisk yolks and sugar in sauce pan, add juice and zest then whisk. Cook over low heat, stirring gently until the mixture coats the back of a spoon (5-10 minutes). Strain curd and store in fridge with plastic wrap directly on the surface.

 

Apricot Glaze
Warm 1/2 C apricot jelly, then strain. Mix in one T of brandy.

 

Assembly
Fill meringue bowl with a little lemon curd. Top with fresh berries and brush with the warm glaze.

 

 

Coconut Macaroon

(Gluten Free)
by Jen Adelsheimer at Broadstreet Bakery

 

1 lb coconut
1 (14 oz) can condensed milk

1 t vanilla
2 oz egg whites
1/4 t salt

 

Combine coconut, condensed milk and vanilla in large bowl. Whip egg whites and salt on high speed until firm peaks. Fold whites into coconut mixture. Line sheet pan with parchment paper and spray with cooking spray. Scoop to preferred size. Bake at 350° for 23 minutes.

 

 

 

Crack Pie

by Jen Adelsheimer at Broadstreet Bakery

 

Crust
5 oatmeal cookies

2 T butter, melted

1 t brown sugar
1 pinch salt

 

Crumble oatmeal cookies (any recipe or store-bought brand will work). Add remaining ingredients and press into pie pan.

 

Filling
1/2 C sugar
1/2 C brown sugar

1 pinch salt
1 1⁄2 T milk powder
1 1⁄4 C butter, melted

1/2 C heavy cream

1/4 t vanilla
2/3 C egg yolks

 

Whisk dry ingredients together and work out clumps, then add in butter, cream and vanilla. Whisk yolk into mixture just until combined. Fill pie shell with 14 oz of filling and bake at 325° for 40-45 minutes. After baking let sit for 5 minutes, then place in cooler.

 

 

 

Chewy Chocolate Cookies

by Theresa Smith at Meme’s Brick Street Bakery

 

2/3 C sugar
10 T cocoa powder

1 C pecan pieces
4 egg whites
2 t vanilla
1/2 t salt

 

Whisk egg whites, then mix in all other ingredients. Spoon onto cookie sheet and bake at 350° for 10 minutes.

 

 

 

Chocolate Chip Cookies

by Primos


Yields 2 dozen 4” cookies

 

1/2 lb unsalted butter, softened

1 C sugar
1 1⁄4 C firmly packed brown sugar

2 t vanilla extract

3 large eggs
3 C all purpose flour
1 t baking soda
1/4 t salt
3 C semisweet chocolate chips

1 1/2 C chopped pecans

 

Preheat the oven to 350° and grease 2 baking sheets. Cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add vanilla and mix. Add eggs to the butter mixture one at a time, beating well after each addition. Sift flour, baking soda and salt and mix in a separate bowl. Add the flour mixture to the butter mixture, stir until dry ingredients are moist and blended. Do not over mix. Fold in chips and nuts until thoroughly mixed.

Scoop the dough with a 2 oz scoop onto prepared baking sheets and press cookies to a thickness of 1/4 inch. Bake 15-18 minutes until the cookies are light brown. Cool 5 minutes before removing cookies from oven.

 

 

Tango

by Alejandra Sprouts at La Brioche

 

Dulce de Leche Mousse
311.5 g cream
61 g egg yolks
500 g dulce de leche of your choice

6 g gelatin sheets (bloomed)

529 g cream

 

Make anglaise with the first portion of cream and yolks. Whisk dulce de leche into the anglaise, a little bit at a time. Add the bloomed gelatin and whisk until dissolved. In a separate bowl, whip the cream lightly. Fold in the whipped cream once the dulce de leche anglaise has cooled down.

 

Chocolate Cake

121.5 g (cold)
210 g cake flour

35 g cocoa powder
4.2 g salt

6.3 g baking powder

4.2 g baking soda

260 g sugar
140 g milk

2.8 g vanilla

105 g milk

140 g eggs

 

With the paddle in the mixer, mix the butter with all the dry ingredients except for the sugar. Add the sugar and first portion of milk, scraping the bowl well to avoid lumps. Alternate the eggs with second portion of milk. Bake at 325° F for about 25 minutes.

 

Valrhona Caramélia Ganache

285 g cream
350 g Valrhona Caramélia chocolate

50 g butter

 

Bring the cream to a simmer and pour over the half-melted chocolate. Add butter and mix together with an electric hand mixer.

 

Caramel Glaze

540 g sugar

180 g water

420 g cream

45 g water

25 g corn starch

12 g gelatin sheets

 

Make a dry caramel with the sugar. Deglaze with the first portion of water and cream (make sure water and cream are hot). Mix the second portion of water with the cornstarch and add to the rest of the mix. Bring to a boil. Add the bloomed gelatin and mix with an electric hand mixer. Cool down to 22° C before glazing cakes.

 

Assembly

Cast the dulce de leche mousse in a plexi mold or cake ring, depending on the desired shape and size. With the right size cookie cutter, cut pieces of the chocolate cake and place on top of mousse. Cast caramélia ganache. Cut another piece of chocolate cake and place on top of caramel ganache. You can add crunchy chocolate pearls to the ganache if desired. Freeze cake, unfold and glaze with caramel glaze.

 

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121 North State Street

Jackson, MS 39201

769.572.7770

P. O. Box 1183

Jackson, MS 39215

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