The heat from this fresh, creamy dip can be adjusted by adding more or less of the seeds and membranes in the jalapeno. This can be tricky because heat can vary from jalapeno to jalapeno and you definitely want a little kick here even if you’re prone to tongue slapping fits from just the slightest amount of capsaicin (which is good for you, by the way). When you sauté the peppers and garlic together at the beginning, this step helps blend the flavors and mellow the heat of the jalapeno. Also, if you don’t have smoked paprika, get some! The difference between smoked paprika and regular paprika is significant.
Add some sliced vegetables, chips, quesadillas or baguette slices around this colorful dip.
Here it is. A recipe for instant stardom at your next get together! This delicious taco filling goes into standing crunchy shells and is baked up in the oven all under 30 minutes. Set up a buffet with lettuce, tomatoes, sour cream, more cheese, jalapenos and any other favorite taco toppings. Everyone gets delicious, hot tacos their own way. Add Mexican rice and refried beans and it’s a colorful party table with very little work or clean up! Made with ground beef, but turkey or even chicken would work just as well. Easily made vegetarian with black beans in place of the meat.
I have been wanting to make this double decker beauty ever since it appeared on the cover for an issue of Cook’s Country magazine. And let me tell you I am in heaven with this dessert! Blitz Torte is new to me, but comes from fancy beginnings in Germany where fabulous dessert concoctions are the norm. This blitz torte combines yellow cake with meringue that is brilliantly baked together. The only thing better than taking a bite into this crunchy and tender meringue-cake with sliced almonds is the custard in the middle that is whipped cream, lemon curd and citrus-raspberries.
This blitz torte may seem daunting, but you can make the lemon curd several days ahead of time (or use store bought, if you must… and if you can find it!), and the meringue-cake layers can be baked and stored at room temperature up to 24 hours in advance. The custard center is just stiff enough to help the cake not cave in the center when cutting.
A big, gorgeous, many-layered dessert made up of cake, meringue, whipped cream, lemon curd and fruit. The cake and meringue bake together for convenience and to reduce several steps. Impressively beautiful, delightfully tasty.
Author: Good Dinner Mom
Recipe type: Dessert
1 teaspoon unflavored gelatin
2 Tablespoons water
1 cup heavy cream, chilled
1 teaspoon vanilla extract
½ cup lemon curd
1 cup fresh raspberries
2 Tablespoons orange juice or Grand Marnier orange liqueur
1 Tablespoon sugar
½ cup whole milk
4 large egg yolks (save whites for meringue)
1½ teaspoons vanilla extract
1¼ cups (5 ounces) cake flour
1 cup (7 ounces) sugar
1½ teaspoons baking powder
½ teaspoon salt
12 Tablespoons unsalted butter, cut into 12 pieces and softened
4 large egg whites
¼ teaspoon cream of tartar
¾ cup (5¼ ounces) sugar
½ teaspoon vanilla extract
½ cup sliced almonds
For the filling: Sprinkle gelatin over water in small bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, 15 to 30 seconds. In a stand mixer fitted with a whisk, combine whip cream with vanilla on low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, about 2 minutes. Add gelatin mixture and whip until stiff peaks form, about 1 minute.
Whisk lemon curd in large metal bowl to loosen. Gently fold whipped cream mixture into lemon curd. Refrigerate whipped cream filling while preparing rest of the torte. (Filling may look slightly curdled before assembling cake.)
For the cake: Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees. Grease 2 light-colored 9-inch round cake pans*, line with parchment paper, grease parchment, and flour pans.
Beat milk, yolks, and vanilla together with fork in 2-cup liquid measuring cup. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined, about 5 seconds. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds (mixture may look curdled). Give batter a final stir by hand. Divide batter evenly between prepared pans and spread into even layer using small offset spatula.
For the meringue: Using a clean, dry mixer bowl and whisk, whip egg whites and cream of tarter on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, 1 to 3 minutes. Gradually add sugar and whip until glossy, stiff peaks form, 3 to 5 minutes. Add vanilla and whip until incorporated.
Divide meringue evenly between cake pans and spread evenly over cake batter to about ½ inch of edge of pan. Use back of spoon to create peaks in meringue. Sprinkle meringue with almonds. Bake cakes until meringue is golden and has pulled away from sides of pan, 50 to 55 minutes, switching and rotating pans halfway through baking. Let cakes cool completely in pans on wire rack. (Cakes can be baked up to 24 hours in advance and stored, uncovered, in pans at room temperature.)
To finish the filling, 10 minutes before assembling cake, combine raspberries, liqueur or orange juice, and sugar in bowl and let sit, stirring occasionally. (The sugar/juice might cake up on the raspberries a little bit.)
Gently take a dull knife and slide it around the cake to help separate from the pan. Gently remove cakes, discarding parchment. Place 1 cake layer on platter, meringue side up. Spread half of whipped cream filling evenly over top of meringue. Using slotted spoon, spoon raspberries evenly over filling, leaving juice, if any, in bowl. Gently spread remaining whipped cream filling over raspberries, covering raspberries completely. Top with second cake layer, meringue side up. Serve cake within 4 hours of assembly.
* If using dark-colored non-stick cake pans, reduce oven temperature to 300F degrees and bake for 40-45 minutes.
Lemon curd is a little cup of fresh, tart and sweet flavor. Quickly finished and set in less than 10 minutes, unlike some other recipes I’ve tried that need 4 hours to set up.
You could whisk a batch together to have on hand in your refrigerator for scones, biscuits or homemade lemon bars… or a beautiful Blitz Torte!
Pure and bright in flavor, this is a great lemon curd recipe that doesn’t require a lot of refrigerator time to set up.
Author: Good Dinner Mom
Recipe type: Dessert
¾ cup fresh lemon juice
1 tablespoon grated lemon zest
¾ cup sugar
½ cup unsalted butter, cubed
In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
This is a quick cranberry sauce that comes together in less than 20 minutes. Fresh cranberries simmer in an orange juice reduction with a bit of sugar and cinnamon for a tart yet sweet sauce. Too simple and too perfect. The cranberries pop in the saucepan as they break down quickly to a thick, chunky sauce. I had to share it and you have just enough time to make it!
Whipped cream is the crowning jewel of many desserts and treats. Its flavor is so pure and simple yet it adds elegance to fruit, and takes dark chocolate to new heights in richness. Though easy to make, there are still a few tips for making perfect whipped cream:
1. Use heavy whipping cream for the purest, creamiest flavor, not ultra-pasteurized cream. Try to find a brand that has cream as the only ingredient.
2. The whipping cream must be very cold in order to whip properly. So be sure it’s not right from the grocer before you start. Chill it for awhile and place your bowl and beaters in the refrigerator for a few minutes as well. (It’s even better if you place the bowl you’ll be whipping the cream in inside a larger bowl of ice. But that’s one extra step you may not have time for.)
3. Whipping cream can be whipped up to a soft and flowing consistency or until soft peaks form. But super stiff whipped cream starts to turn to butter and tastes a little grainy so be careful.
4. Whipped cream can be heavenly when unsweetened, but most often it’s flavored with sugar and vanilla. Granulated sugar is more often preferred than confectioners’ sugar. The anti-caking agent in the powdered sugar leaves a ”slippery” texture. The amount of sugar you add is totally up to you. Add the sugar and vanilla before beating, not at the end.
5. Use electric beaters for ease. You may use a hand whisk if you have a very large balloon-type wire whisk.
6. Try to prepare your whipped cream as close to serving as possible. If you need to, store in refrigerator for a few minutes up to an hour. I have stored leftovers in the refrigerator for up to a day after serving with “okay” results.
Yesterday, I shared a recipe that I told you “Looked like Christmas.” Well, this one SMELLS like Christmas. Cranberry Upside Down Cake baking in the oven fills my kitchen with the heavenly scent of berries, cinnamon and orange. This beauty would be a perfect pairing with pumpkin or apple pie. The cranberry glaze adds a bit of tartness to this moist cake, so if you like you could serve some homemade whipped cream on the side. I happen to like the tartness just the way it is.
Looks aren’t everything, but this cake is gorgeous. The cranberries in their glaze deepen to the perfect ruby-red, dripping with the promise of intense flavor. And boy, does it deliver!
Upside down cakes are appealing to me because they look like a lot of work, but never are. As the fruit bakes into the cake, it caramelizes the edges for a pretty picture that tastes just right. Serve cranberry upside down cake at a fancy affair, or for a weekend coffee cake option.
A super flavorful and festive cake with cranberries, orange zest, cinnamon and ginger. This is a bit on the tart side so offer whipped cream on the side if you’re so inclined.
Author: Good Dinner Mom
Recipe type: Dessert
¾ cup firmly packed brown sugar
4 Tablespoons (1/4 cup or ½ stick) unsalted butter
12 ounces fresh or frozen cranberries
1¾ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
Scant pinch ground cloves
1½ cups sugar
½ cup (1 stick) butter, softened plus more for buttering the pan
3 large eggs
1 Tablespoon orange zest
1 teaspoon orange juice from fresh orange
½ cup Greek yogurt or sour cream
¼ cup of milk
9-inch cake pan with at least 2-inch high sides. If you’re pan is more shallow than this, just leave out about ¾ cup batter.
Cook’s note: I like the orange zest to really show up in the cake, so I grate as much as I can with a cheese grater and then finish the rest in a zester.
Preheat oven to 350F.*
Generously butter the bottom and sides of a 9-inch diameter cake pan.
In a small saucepan, place the ¼ cup of butter and the ¾ cups of packed brown sugar. On medium high heat, stir the sugar as the butter melts. Once the butter is melted and mixed in well with the sugar, stop stirring and let the mixture simmer for 15 seconds or so.
Pour the brown sugar butter mixture into the prepared cake pan. Spread the cranberries on top of the sugar-butter mixture.
In a medium bowl vigorously whisk together the flour, baking powder, salt, cinnamon, ginger, and cloves.
In a separate bowl, use an electric mixer to beat the butter until light. Add the sugar and beat together the sugar and butter until fluffy. Add the eggs one at a time, beating after each addition. Stir in the orange zest.
Mix a third of the dry ingredients into the mixture. Beat in half of the sour cream. Mix in another third of the dry ingredients. Mix in the remaining sour cream. Beat in the remaining dry ingredients and then the milk.
Pour batter over the cranberries in the cake pan, and smooth the surface. Place in the preheated oven and lower the heat from 350°F to 325°F. Bake until a tester comes out clean, 55 minutes to an hour. Cool cake in the pan on a rack for 10 minutes. Run a blunt knife around the inside rim of the cake pan to loosen the cake from the sides of the pan. Then turn the cake out onto a platter.
*Preheating and baking temperatures for this recipe are for a light colored pan. If you are using a dark colored non-stick pan, decrease temperature by 25 degrees, and check cake after baking for approximately 45 minutes.
Does this salad look like Christmas or what?! It’s certainly festive enough and more importantly, easy enough to add to any special meal (or just any weeknight no-time-to-cook-dinner). As soon as I took my first bite, I knew I’d found the First Course for my Thanksgiving Day table. The mix of julienned apples, pomegranate arils, pumpkin seeds and blue cheese topped on mixed greens reminds me of an updated Waldorf Salad.
The dressing is a nice balance of sweet and tart that blends together in no time, and really… apple cider, vinegar, mustard, real maple syrup and cinnamon?! I wanted to drink it.
You can trust me on this one. It’s sure to impress everyone at your holiday table. Or wouldn’t this be perfect for a romantic dinner for two?