Desserts

Usually I don't post here on weekends, but figured I'd sneak in something snacky in the form of desserts. Check out the 3-Ingredient Chocolate Cherry Dump Cake, the Hummingbird Cake with Cream Cheese Frosting, or any of the other yummy dessert recipes in today's post. Enjoy!

LOW-FAT CHEESECAKE

This yumminess is from the Food Network. Prep Time: 1 hour; Cook Time: 1 hour 10 minutes; Total Time: 2 hours 10 minutes; Yield: 14 servings; Level: Easy.

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/low-fat-cheesecake-recipe-1972911.

Ingredients

9 whole low-fat cinnamon graham crackers, broken in half

2 tablespoons unsalted butter, melted

Cooking spray

2 8 -ounce packages Neufchatel cream cheese, softened

2 8 -ounce packages fat-free cream cheese, softened

1 1/2 cups sugar

1 cup reduced-fat sour cream

2 large eggs plus 3 egg whites

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

1 teaspoon finely grated lemon zest

Assorted toppings

Directions

Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray and press the crumbs onto the bottom. Bake until browned, about 8 minutes. Let cool, about 10 minutes.

Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pour over the crust.

Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.

Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

RHUBARB MACAROON TART

This comes from Samantha Seneviratne in The New York Times cooking e-newsletter. Samantha wrote, "Rhubarb makes any dessert a showstopper, but this tart has more than meets the eye. Under the fruit is a luscious vanilla custard nestled in a chewy macaroon shell. When shopping, look for rhubarb that is about 1/2- to 3/4-inch wide; any bigger and the stalks might start to fall apart in the poaching liquid before the center becomes tender, and any smaller and you’ll need to keep a close eye, since they’ll cook quickly. While the rhubarb topping is a show-stopper, freshly sliced fruit makes a great understudy if you can’t find robust pink stalks."

Yield: 8 to 10 servings; Time: 1 1/4 hours, plus cooling.

View this online at https://cooking.nytimes.com/recipes/1020982-rhubarb-macaroon-tart.

Ingredients

For the Crust:

1 (14-ounce) bag sweetened, shredded coconut (about 5 cups)

Butter, for greasing

4 large egg whites

1/4 cup granulated sugar

1/2 teaspoon kosher salt

For the Custard:

1 3/4 cups whole milk

1/4 cup heavy cream

4 large egg yolks

1/2 cup granulated sugar

2 tablespoons cornstarch

2 tablespoons unsalted butter

1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract)

1/2 teaspoon rose water (optional)

For the Rhubarb:

2 cups granulated sugar

1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract)

1 3/4 pounds medium rhubarb stalks, cut into 4-inch batons

Preparation

Prepare the crust: Heat the oven to 350 degrees. Spread the coconut in an even layer on a large rimmed baking sheet and toast until deep golden brown, 20 to 25 minutes, tossing occasionally and keeping a close eye in the last 5 minutes to avoid burning. Let cool completely. Using butter, grease an 8 1/2-by-12-inch fluted rectangle or a 10-inch fluted round pan with a removable bottom. Line the bottom with parchment and grease the parchment with butter.

In a large bowl, combine the coconut, egg whites, sugar and salt; press into the prepared tart pan. Bake on a rimmed baking sheet until set, 25 to 30 minutes. Transfer the baking sheet to a wire rack to cool completely.

Prepare the custard: Set a fine-mesh sieve over a medium bowl. In a separate medium bowl or a large glass measuring cup, whisk together milk, cream and egg yolks. Add sugar and cornstarch to a medium saucepan; gradually whisk in milk mixture until smooth. Add the 2 tablespoons butter and vanilla bean and seeds and cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, 6 to 7 minutes. Continue to cook, stirring constantly, for another minute. Pour custard through sieve, using a spatula to scrape it through and discarding any solids. Stir rose water into custard, if using, then pour mixture into prepared crust. Let cool slightly, then cover with plastic wrap pressed against the surface of the custard and chill until firm, at least 4 hours.

Prepare the rhubarb: In a medium pot, combine sugar, 2 cups water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, and remove from heat. Let cool completely.

Gently remove the rhubarb from the cooled pot, letting the syrup drip back into the pot. Top the chilled tart with the rhubarb in a decorative pattern. Lift the tart out of the rim to serve.

SALTED MAPLE PIE

This yumminess is from Margaux Laskey in The New York Times cooking e-newsletter. Margaux wrote, "Sort of a Yankee riff on the South’s chess pie, this buttery and rich custard pie is adapted from 'Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit' by Lisa Ludwinski. Use the best dark maple syrup you can find, and don’t forget the flaky sea salt. It takes the pie from simply sweet to sophisticated. Keep on eye on the crust while it's baking: If it’s browning too much for your taste, lightly cover the entire pie with a sheet of aluminum foil for the remaining time."

Yield: 8 to 10 servings; Time: 2 hours, plus chilling and freezing.

This was featured in "The Best Baking Cookbooks of 2018", and can be viewed online at https://cooking.nytimes.com/recipes/1019782-salted-maple-pie.

Ingredients

Perfect Pie Crust, prepared for a custard pie and chilled

1/2 cup plus 2 tablespoons unsalted butter (1 1/4 sticks), melted and cooled

1 cup dark robust (formerly Grade B) maple syrup

3/4 cup packed light brown sugar

1/4 cup fine yellow cornmeal

Heaping 1/4 teaspoon kosher salt

3 large eggs, at room temperature

1 large egg yolk, at room temperature

3/4 cup heavy cream, at room temperature

1 1/4 teaspoons pure vanilla extract

1 large egg, beaten

Flaky sea salt, for sprinkling

Preparation

On a lightly floured surface and using a lightly floured rolling pin, roll out a disc of dough into a circle about 1/4-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate and press it in lightly, making sure it’s lining the plate.

Trim so there’s about 1/2-inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Freeze for at least 15 minutes. Heat your oven to 450 degrees with the rack on the lowest level.

Remove the pie crust from the freezer, tear off a square of aluminum foil that is slightly larger than the pie shell, and gently fit it into the frozen crust. Fill the crust with pie weights or dried beans (they should come all the way up to the crimps) and place the pie pan on a baking sheet. Transfer the baking sheet to the oven, and bake for 25 to 27 minutes. Check for doneness by peeling up a piece of foil — the crimps should be light golden brown. Remove the baking sheet from the oven and transfer to a cooling rack. After 6 minutes, carefully remove the foil and beans. You are now ready to fill the pie. Reduce your oven to 350 degrees.

Make the filling: In a medium bowl, whisk the melted butter and maple syrup. Whisk in the brown sugar, cornmeal and kosher salt.

Crack the eggs and yolk into another medium bowl. Add the cream and vanilla, and whisk until combined.

Slowly pour the egg mixture into the maple mixture, and whisk just until combined.

Place the blind-baked shell on a parchment-lined baking sheet. Brush the crimped edge with the beaten egg. Pour the maple filling into the pie shell until it reaches the bottom of the crimps.

Transfer the baking sheet with the pie on it to the oven and bake for 45 minutes to 1 hour, until the edges are puffed and the center jiggles only slightly when shaken. It will continue to set as it cools.

Remove the baking sheet from the oven and transfer the pie to a wire rack to cool for 4 to 6 hours. Once fully cooled and at room temperature, sprinkle generously with flaky sea salt, slice into 8 to 10 pieces, and serve. Store leftover pie, well wrapped in plastic wrap or under a pie dome, at room temperature for up to 3 days.

HUMMINGBIRD CAKE WITH CREAM CHEESE FROSTING

This comes from Diana Rattray, the Southern cuisine writer on The Spruce Eats. Diana wrote, "This hummingbird cake is always a hit with families or for any celebration. It's a moist cake flavored with cinnamon, pineapple, pecans, and bananas and topped with a cream cheese frosting.

"The cake originated in Jamaica in the 1960s and was part of an Air Jamaica tourism campaign. It was named the "doctor bird cake," after the national bird of Jamaica. The doctor bird is a member of the hummingbird family. You'll enjoy a little tropical vacation with a cake you can make anywhere and anytime. Wouldn't it be perfect at a bon voyage party for friends who are going on a Caribbean cruise?"

Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes; Yield: 1 cake (16 servings)

To view this online, go to https://www.thespruceeats.com/classic-hummingbird-cake-recipe-3051129.

Ingredients

For the Cake:

3 cups all-purpose flour

2 cups granulated sugar

1/2 teaspoon salt

2 teaspoons baking soda

1 teaspoon ground cinnamon

3 eggs (beaten)

1 1/4 cups vegetable oil

1 1/2 teaspoons vanilla extract

1 (8-ounce) can crushed pineapple (well-drained)

1 cup pecans (chopped)

2 cups banana ( firm ripe, chopped)

For the Cream Cheese Frosting:

16 ounces cream cheese (softened)

1 cup butter (room temperature)

2 pounds confectioners' sugar

2 teaspoons vanilla extract

1/2 to 1 cup pecans (chopped, toasted, if desired)

Directions

Note: while there are multiple steps to this recipe, this hummingbird cake is broken down into workable categories to help you better plan for preparation and baking.

Make the Cake

Gather the ingredients.

Preheat oven to 350 F. Generously grease and flour three 9-inch round cake pans.

Sift the flour, sugar, salt, baking soda, and cinnamon together into a large mixing bowl several times.

Add the eggs and vegetable oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened.

Stir in vanilla, drained pineapple, and 1 cup pecans.

Stir in the chopped bananas.

Spoon the batter into the prepared cake pans.

Bake the layers in the preheated oven for 25 to 30 minutes or until a wooden pick or cake tester inserted in center comes out clean.

Cool in pan for 10 minutes, then turn them onto cooling racks. Cool completely before frosting.

Make the Frosting and Assemble

Gather the ingredients.

To make the frosting, combine the cream cheese and butter in a mixing bowl with an electric mixer; beat until smooth and creamy.

Add the confectioners' sugar and beat on low speed until combined.

Increase the speed to medium-high and continue beating until the frosting is light and fluffy.

Stir in vanilla.

Frost the tops of all three layers of the cake and then stack them.

Frost the sides of the cake.

Sprinkle the top of the cake evenly with the 1/2 to 1 cup chopped pecans.

Slice, serve, and enjoy!

Tip

To toast the pecans, spread them in a dry skillet over medium heat; cook while continually stirring until the nuts are lightly browned and aromatic. Remove to a plate at once to stop the cooking process.

BLUEBERRY BANANA CAKE

This comes from Carroll Pellegrinelli, who wrote for The Spruce Eats. Carroll wrote, "Whether you overbought at the farm stand or your fruit is ripening quicker than you can eat it, this blueberry banana cake is the perfect way to use up the produce and enjoy something sweet. What is great about this recipe is that there are more bananas and blueberries in the batter than flour and sugar, which makes it not only extra fruity and delicious, but also a healthy breakfast, dessert, or snack.

"This cake was made in a cathedral bundt cake pan, but you can use any bundt, cake, or loaf pan."

Prep Time: 20 minutes; Cook Time: 50 minutes; Total Time: 70 minutes; Yield: 16 slices (16 servings)

Ingredients

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup unsalted butter (softened)

3/4 cup sugar

3 large eggs (at room temperature)

1 teaspoon vanilla extract

4 bananas (very ripe, mashed)

1 cup blueberries (rinsed and dried)

Directions

Gather the ingredients.

Preheat the oven to 350 F. Grease and flour the cake pan.

Combine the flour, baking soda, and salt in a large bowl with a wire whisk. Set aside.

Cream together the butter and sugar. Add the eggs and vanilla. Beat until well combined.

Add the butter mixture to the flour mixture. Combine until just mixed.

Fold in the bananas and blueberries.

Carefully pour the batter into the prepared pan.

Bake for 50 minutes or until a cake tester comes out clean.

Tips

This recipe is somewhat simple, but there are a few tips you should keep in mind to ensure your banana blueberry cake is a success:

First, it is important that the butter and eggs be at room temperature so they both mix into the batter uniformly.

You also want to make sure that the bananas are nice and ripe; the goal is to have them blend into the batter versus remain in chunks. Bananas with almost black skins are ideal.

To achieve the creamiest texture, mash the ripe bananas with a mixer until they are a thick puree. You can use frozen bananas as well, just remember to thaw first.

When it comes to the blueberries, you need completely dry them before adding to the batter. Introducing water to the batter will result in a soggy cake.

This recipe can be baked in a bundt pan, loaf pan, or muffin tins. Just be sure to adjust the cooking times (muffins will take about half the time).

Recipe Variations

Whether you add or sub out ingredients in this cake, there are a few twists on this recipe that are sure to please. If your family is a fan of nuts, adding walnuts to the batter—or sprinkled on top—brings a nice crunch to the cake.

And, chances are, the kids won't object to a few chocolate chips.

You can elevate the cake by layering on a streusel topping before baking, which will create a sweet, crispy outer crust.

3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE

This yumminess comes from Betty Crocker, and begins, "This simple 3-ingredient dump cake results in an addictive chocolate-cherry combo that is best served warm and with a scoop of vanilla ice cream. If you weren’t a chocolate-cherry fan before, you will be after tasting this cake."

Prep Time: 10 minutes; Total Time: 1 hour 5 minutes; Servings: 12

To view this online, click here.

Ingredients

2 cans (21 oz each) cherry pie filling

1 box Betty Crocker™ Super Moist™ devil's food cake mix

3/4 cup butter, melted

Whipped topping or vanilla ice cream, if desired

Directions

Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.

Spread pie filling in baking dish.

Top with dry cake mix; gently shake pan to distribute evenly.

Pour melted butter over top, tilting pan to cover as much of top with butter as possible.

Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.

Expert Tips

Canned cherry pie filling may contain an occasional pit. It’s helpful to take a closer look when spreading in pan, before topping with cake mix.

Dump cakes are sometimes difficult to determine doneness. It’s normal to see some wet spots, some dry cake mix and a crisp-like texture on top. Be sure fruit mixture is bubbly around edges of pan.