Kate's Cuisine » Desserts

Martha’s Blackberry Swirl Pound Cake

kate — Fri, 25 Nov 2011 02:25:36 +0000

1/2 cup unsalted butter, room temperature, plus more for pan $0.45
1 1/3 cups blackberries $1.25
1 1/4 cups, plus 2 tablespoons sugar $0.24
1 1/2 cups all-purpose flour $0.21
1/2 teaspoon coarse salt $0.01
1/4 teaspoon baking powder $0.01
2 large eggs, lightly beaten $0.40
1/2 teaspoon pure vanilla extract $0.11
1/2 cup sour cream, room temperature $0.30

Total Cost $2.98
Cost per Serving $0.33

1.) Preheat oven to 350 degrees Fahrenheit. Lightly butter a 5″ x 9″ loaf pan and line with parchment, leaving a 2″ overhang on all sides; butter parchment. In a food processor, puree blackberries with 2 tablespoons of sugar. In a medium bowl, whisk together flour, salt, and baking powder.

2.) In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, about 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour mixture.

3.) Transfer half the batter to the pan and dot with 1/2 cup blackberry puree. Repeat with remaining batter and top with remaining puree. With a skewer or thin-bladed knife, swirl batter and puree together, just until beautiful lines of the fruit can be seen interspersed with the batter. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours. Let cool in pan on a wire ack. about 30 minutes. Lift cake out of pan using parchment and place on a serving plate. Let cool completely before slicing.

4.) Serve and enjoy!

Read my review on Martha’s Blackberry Swirl Pound Cake here

Sue’s Super Easy Halloween Candy Corn Fudge

kate — Sun, 30 Oct 2011 15:17:02 +0000

2 tablespoons butter $0.12
3 cups miniature marshmallows $0.91
1 cup peanut butter $0.55
1/2 cup powdered sugar $0.18
1/2 cup candy corn $0.24
2 cups roasted peanuts $2.66

Total Cost $4.66

1.) Butter a 9″ x 9″ brownie pan and set it aside.

2.) In a deep skillet over low heat, melt butter and marshmallows, stirring constantly, until marshmallows melt.

3.) Add peanut butter and stir until mixed in and melted. Then add powdered sugar, stirring until smooth. Don’t add candy and nuts until this is completely incorporated.

4.) Fold in candy corn and peanuts, stirring until nicely mixed. Some of the candy may start to melt, that’s fine but it also doesn’t need to.

5.) Pour mixture into the buttered brownie pan, and using a buttered spatula, flatten mixture completely.

6.) Allow mixture to cool, then cut into small squares.

7.) Serve and enjoy!

Read my review on Sue’s Candy Corn Fudge here

Sticky Sweet Chocolate Brownies

kate — Fri, 28 Oct 2011 18:50:29 +0000

For the brownies:

1/2 cup vegetable oil $0.22
1 cup brown sugar $0.20
1 teaspoon vanilla extract $0.22
2 eggs, lightly beaten $0.40
1/2 cup all-purpose flour $0.07
1/3 cup unsweetened cocoa powder $1.33
1 tablespoon baking soda $0.05
1/4 teaspoon salt $0.01
1 1/2 cups chocolate chips $1.32

For the ganache:
1 1/2 cups chocolate chips $1.32
1 1/2 cups milk $0.72
1 tablespoon butter $0.06

Total Cost $5.92

1.) Preheat oven to 350 degrees Fahrenheit and grease a square baking dish.

2.) For the brownies: In a medium bowl mix together oil, sugar, and vanilla. Beat in the eggs.

3.) In a separate bowl, whisk together: flour, cocoa, baking soda, and salt. Little by little, stir flour mixture into the egg mixture making sure to stir and fully incorporate the flour after each addition.

4.) Stir in chocolate chips and pour into prepared pan, shaking to make sure mixture is level.

5.) Place in preheated oven for 20 – 25 minutes, until a toothpick inserted in the centre comes out clean.

6.) For the ganache: Meanwhile, place chocolate chips in a heat-proof bowl. Heat milk and butter in a small saucepan until boiling, whisking the entire time to prevent burning.

7.) As soon as milk is boiling, pour over chocolate chips and stir until all chips are melted. Cover and place in fridge to cool and thicken or, set aside to cool slightly.

8.) When ready to plate, place brownie on a plate and drizzle chocolate ganache over top.

9.) Serve and enjoy!

Read the Sticky Sweet Chocolate Brownies Review here

Peanut Butter Cookies with Crunchy Peanut Topping

kate — Sat, 22 Oct 2011 18:53:39 +0000

1 cup smooth peanut butter $1.10
1/2 cup white sugar $0.10
1 egg $0.20
1 cup roasted, salted peanuts, chopped $1.33

Total Cost $2.73

1.) Preheat oven to 325 degrees Fahrenheit.

2.) Combine the peanut butter, the egg, and the sugar in a bowl and stir to thoroughly combine.

3.) Roll dough into 24 small balls and place on a greased cookie sheet about 2 inches apart. Press down on each ball lightly with a fork. Sprinkle chopped peanuts over top of each cookie.

4.) Place in the preheated oven and bake until cookies are just starting to brown, 11 – 15 minutes.

5.) Remove from oven and allow to rest for 5 minutes on cookie tray before moving to a wire rack or plate to cool completely.

6.) Serve and enjoy!

Read the Peanut Butter Cookies with Crunchy Peanut Topping Review here

Giada’s Zeppole

kate — Fri, 14 Oct 2011 23:39:20 +0000

1/2 cup sugar, plus 3 tablespoons $0.12
2 tablespoons ground cinnamon $1.20
1/2 cup butter $0.44
1/4 teaspoon salt $0.01
1 cup water Free!
1 cup all-purpose flour $0.14
4 eggs $0.80
2 cups chocolate chips $1.32
1/2 cup heavy cream $0.44

Total Cost $4.47

1.) Combine the chocolate chips and the heavy cream in the bowl of a double boiler. Making sure there’s water in the bottom of the boiler, turn heat to high and melt chocolate and cream together, stirring regularly until a smooth, chocolate sauce forms.

2.) Meanwhile, add the 1/2 sugar and cinnamon in a small bowl and set aside. Heat up oil in a deep fryer to 375 degrees Fahrenheit.

3.) In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off heat and stir in 1 cup all-purpose flour. Return the pan to heat and continue to stir until mixture forms a ball, about 3 – 5 minutes.

4.) Transfer the flour mixture to a medium-sized bowl. Using an electric hand mixer on low speed, add eggs one at a time, being sure to fully incorporate each egg into the mixture before adding another. Beat until smooth. At this point, you can cover mixture with plastic wrap and save frying for later. Or, continue on with frying.

5.) Using one or two spoons, drop small balls of mixture into the hot oil. Fry for 3 minutes, then turn and continue frying other side for 2 – 3 minutes until balls are puffed up and golden brown.

6.) Remove from deep fryer and toss immediately in the sugar mixture. Place on paper towels to drain.

7.) When ready to serve, plate zeppole with chocolate sauce on a serving platter.

8.) Serve and enjoy

Read Giada’s Zeppole review here

Apple Betty

kate — Thu, 06 Oct 2011 00:43:51 +0000

4 cups apples, thinly sliced (about 4 apples) $1.32
1/4 cup orange juice $0.12
3/4 cup all-purpose flour $0.12
1 cup white sugar $0.19
1/2 teaspoon ground cinnamon $0.07
1/4 teaspoon nutmeg $0.04
1 pinch salt $0.01
1/2 cup butter $0.46

Total Cost $2.33

1.) Preheat oven to 375 degrees Fahrenheit and lightly grease a 9″ pie plate.

2.) In a food processor combine: flour, sugar, nutmeg, cinnamon, and salt. Give the processor a quick whir to lightly mix ingredients. Then add butter and pulse until the mixture looks like coarse bread crumbs, scraping sides down as you go if necessary.

3.) Place apple slices evenly in the pie plate and drizzle orange juice over top. Sprinkle with flour/sugar mixture so that apples are completely covered.

4.) Place in the preheated oven and bake for 45 minutes, until top is just beginning to brown and becomes crispy.

5.) Remove from oven and allow to rest for 5 minutes before serving.

6.) Serve and enjoy!

Read the Apple Betty review here

Banana Crumb Muffins

kate — Wed, 21 Sep 2011 20:11:15 +0000

1 1/2 cups all-purpose flour $0.33
1 teaspoon baking soda $0.02
1 teaspoon baking powder $0.05
1/2 teaspoon salt $0.01
3 bananas, mashed $0.47
3/4 cup white sugar $0.15
1 egg, lightly beaten $0.17
1/3 cup butter $0.30
1/3 cup lightly packed brown sugar $0.07
2 tablespoons all-purpose flour $0.04
1/8 teaspoon ground cinnamon $0.02
1 tablespoon butter $0.06

Total Cost $1.69

1.) Preheat oven to 375 degrees Fahrenheit. Lightly grease 10 muffin cups, or line with muffin wrappers.

2.) In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt. In a separate bowl, beat together bananas, sugar, egg, and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3.) In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4.) Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into the centre comes out clean.

5.) Remove from oven and allow to sit in muffin tins for 5 minutes before moving to a plate to cool completely.

6.) Serve and enjoy!

Read the Banana Crumb Muffins Review here

Chocolate Chocolate Cupcakes

kate — Wed, 10 Aug 2011 21:22:47 +0000

2 cups all-purpose flour $0.44
2/3 cups cocoa powder $1.33
1 teaspoon salt $0.01
1 teaspoon baking powder $0.05
1 teaspoon baking soda $0.02
2 cups white sugar $0.38
2 large eggs $0.34
1/2 cup half and half cream $0.44
1 cup water Free
1/4 cup canola oil $0.28
1 teaspoon vanilla extract, plus 1/2 teaspoon $0.33
1 cup chocolate chips $0.88
1 cup butter, at room temperature $0.89
5 cups icing sugar $1.99
1/2 cup whipping cream $0.75

Total Cost $8.13

1.) Preheat oven to 325 degrees Fahrenheit and line 24 muffin tins with cupcake liners.

2.) Sift together: all-purpose flour, cocoa powder, salt, baking powder, baking soda, and white sugar.

3.) In another bowl mix together: eggs, half and half cream, milk, water, canola oil, and 1 teaspoon vanilla extract. Stir this mixture into the dry ingredients and mix to combine. Then add chocolate chips and mix just to combine again.

4.) Spoon the mixture into the cupcake liners, filling liners about halfway. Then place in the preheated oven and bake for 15 – 20 minutes, until centre feels springy to the touch.

5.) Meanwhile, beat one cup of butter in a large bowl until it’s light and fluffy. Add half the icing sugar, then beat to thoroughly incorporate. Then beat in half of the whipping cream, making sure it’s fully incorporated again. Add the rest of the icing sugar, beat to blend; and then add the rest of the whipping cream, and beat to blend. Lastly, beat in vanilla. Set frosting aside until ready to ice cupcakes.

6.) When cupcakes are finished, remove from oven and allow them to cool completely before piping icing onto them. When finished icing top with chocolate chip, sprinkles, or other candy.

7.) Serve and enjoy!

Read the review here

Creamy Rice Pudding

kate — Sun, 31 Jul 2011 01:15:52 +0000

2 tablespoons butter $0.12
1/2 cup short grain rice $0.14
1/4 teaspoon ground cardamom $0.06
1/2 teaspoon ground cinnamon $0.08
2 1/2 cups milk $0.67
2 tablespoons granulated sugar $0.02
1 teaspoon finely grated orange rind $0.01
Thick orange rind strands for garnish, if desired $0.04

Total Cost $1.14

1.) In a small saucepan, melt butter over medium heat. Add rice, cardamom, and cinnamon; stir to coat.

2.) Stir in milk and sugar; bring to a boil. Reduce heat, cover and simmer, stirring often, until most of the liquid has been absorbed and rice is tender, about 25 minutes.

3.) Stir in orange rind and top with thick orange rind strands.

4.) Serve and enjoy!

Read the Creamy Rice Pudding review here

Strawberry Pavlova

kate — Sun, 03 Jul 2011 00:44:38 +0000

3 cups strawberries, hulled and halved $3.99
1 1/2 cups white sugar $0.29
6 egg whites $1.02
1 teaspoon white vinegar $0.01
3/4 cups icing sugar $0.42
1 teaspoon vanilla extract $0.22
2 cups 35% whipping cream $3.00

Total Cost $8.95

1.) Preheat oven to 200 degrees Fahrenheit and line two baking sheets with parchment paper.

2.) In a large bowl with an electric mixer on low speed, beat egg whites until they are foamy. Add 1 teaspoon of vinegar and continue to beat on high speed until soft peaks form. Slowly add sugar, a little at a time, until stiff peaks form. Then beat in vanilla extract.

3.) On each piece of parchment paper, place two round mounds of meringue, about 4 – 5 inches across and about 2 inches high. Place in oven and bake for 2 – 3 hours, until meringue is very pale and very crisp. When finished cooking, crack the oven door slightly and allow meringue to completely dry out, 2 hours more to overnight.

4.) Meanwhile, place strawberries in a bowl. Completely cover the berries and stir to entirely coat berries. Cover with plastic wrap and place in the fridge. Continue to check on it and stir occasionally until pavlova is ready to serve.

5.) When everything is ready and just before you’re about to serve the pavlova, crumple meringue into bite-size pieces and set aside. In a large bowl, place whipping cream. Beat, first at low speed and working to high speed, until cream is light, fluffy whipped cream.

6.) When ready to serve, place a small amount of berries into 4 wine glasses. On top of berries, place a small amount of meringue pieces. On top of meringue, place a small amount of whipped cream. Continue repeating layers in each glass, topping each glass off lastly with 2 or 3 strawberry pieces, and strawberry syrup drizzled over top.

7.) Serve and enjoy!

Read the review here