Desserts - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with desserts, and includes Easy Chocolate Saucepan Brownies and Crème Brûlée Pie. Enjoy!

STRAWBERRY CHEESECAKE BARS

This is from Erin Jeanne McDowell in The New York Times cooking newsletter. Erin wrote, “Great for picnics or potlucks, these portable cheesecake bars incorporate cooked berries directly into the custard, which means they take on a rosy hue. You can even add a few drops of red food coloring if you want to make up for out-of-season berries, which are less vibrantly colored, or if you just want a livelier result. Feel free to use frozen berries in place of fresh, though you’ll need to thaw them fully before beginning the process.”

Yield: One 9-by-13-inch pan (about 15 bars); Time: 1 hour 45 minutes, plus chilling

To view this online, go to https://cooking.nytimes.com/recipes/1020178-strawberry-cheesecake-bars.

Ingredients

For the Crust:

Nonstick cooking spray

10 1/2 ounces shortbread cookies

1/2 teaspoon fine sea salt

4 tablespoons unsalted butter (1/2 stick), melted

For the Filling:

1 1/2 pounds strawberries, hulled and halved (about 4 cups)

1 1/2 cups granulated sugar

3 (8-ounce) packages cream cheese, at room temperature

5 large eggs, at room temperature

1 tablespoon vanilla extract

Red food coloring, as needed

For the Topping:

1 1/4 cups heavy cream

1/2 cup confectioners’ sugar

3/4 pound strawberries, hulled and thinly sliced (about 2 cups)

Preparation

Heat the oven to 350 degrees and grease a 9-by-13-inch pan with nonstick cooking spray.

Make the crust: In a food processor, pulse the cookies until they form fine crumbs (you should have about 2 1/2 cups). Add the salt and pulse briefly to combine, then add the melted butter and pulse until uniformly incorporated. Press the crust into an even layer on the bottom of the prepared pan and wipe out the bowl of the food processor. Transfer the pan to the oven and bake until the crust has browned slightly and appears set, 10 to 12 minutes. Cool completely. Reduce oven temperature to 325 degrees.

Make the filling: In a medium pot, toss the strawberries with 1/4 cup granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries begin to soften and the mixture becomes juicy, 4 to 8 minutes, depending on the firmness of the berries. Cool for 15 minutes.

Transfer the strawberries and their juices to the food processor and purée until smooth, about 1 minute. Transfer the berry purée to a large bowl and set aside. Add the remaining 1 1/4 cups granulated sugar and the cream cheese to the food processor bowl and blend until smooth. Add the eggs one at a time and pulse until incorporated, scraping down the sides of the food processor bowl as needed.

Add the vanilla and pulse to combine. Scrape the custard into the berry purée and stir to combine. The batter should be a pale pink. If it’s not, add 3 to 5 drops red food coloring and mix to combine. Pour the cheesecake custard into the cooled crust.

Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 45 to 50 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 4 hours, and up to overnight).

Make the topping: In an electric mixer fitted with the whisk attachment, whip the cream and confectioners’ sugar to medium peaks, 3 to 4 minutes. Spread the whipped cream on the chilled cheesecake in an even layer. Arrange the sliced strawberries on top. (Arranging them in stripes makes it a bit easier to cut rows out of the bars later.) Use a sharp knife to release the edges of the cheesecake from the pan. Slice into 15 even pieces, wiping the knife clean between cuts for the clean, sharp edges.

NO-BAKE CHOCOLATE MOUSSE BARS

This is from Samantha Seneviratne in The New York Times cooking newsletter. Samantha wrote, “Ethereal and ready to melt in your mouth, chocolate mousse bars are easy to make and even easier to eat. With so few ingredients, it’s important to use a chocolate you would be perfectly happy to snack out of hand. The instant espresso powder is optional but adds depth to this simple dessert. To cut beautiful, neat slices, use a long sharp knife warmed in hot water and wiped clean before each cut.”

Yield: 24 servings; Time: 30 minutes, plus chilling.

To view this online, go to https://cooking.nytimes.com/recipes/1019316-no-bake-chocolate-mousse-bars.

Ingredients

For the Crust:

18 whole graham crackers (about 9 1/2 ounces)

8 tablespoons unsalted butter (1 stick), melted

2 tablespoons granulated sugar

1/4 teaspoon kosher salt

For the Filling:

1 pound semisweet chocolate, finely chopped

3 cups cold heavy cream, plus more for serving

2 teaspoons instant espresso powder

1/2 teaspoon kosher salt

1 tablespoon pure vanilla extract

Whipped cream (optional)

Preparation

Make the crust: Line a 9-inch-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.

Make the filling: Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.

In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream until you have stiff peaks. Add the chocolate mixture and gently fold to combine. Pour the mixture over the prepared crust, and spread it out into an even layer. Cover with plastic wrap and chill until firm, at least 2 hours. To serve, cut the two edges without parchment free with a sharp knife then use the parchment overhang to transfer the bar to a cutting board. Cut into squares and serve with a dollop of whipped cream, if desired.

SUMMER FRUIT “CREAM” WITH LADYFINGERS

This is from the July/August 2005 issue of Vegetarian Times(page 33). It begins, “Elegant and creamy, this fruit dessert comes together in a snap. You can make it ahead and refrigerate it, or assemble it while the coffee perks.”

Serves 6 in 30 minutes or less.

To view this online, click here.

Ingredients

12 plain ladyfingers

1 12.3-oz. pkg. silken soft tofu

1/2 12.3-oz. pkg. silken firm tofu

1 tsp. vanilla extract

1 tsp. almond extract

3/4 cup confectioners' sugar

1/2 pint fresh raspberries, rinsed

1/2 pint fresh blackberries, rinsed

1 3-oz. pkg. dried tart cherries

3/4 cup sliced almonds, toasted

Preparation

Line bottom of 3-qt. bowl with ladyfingers; set aside.

Put all tofu into food processor or blender, and purée until smooth (or beat with electric mixer until smooth). Add extracts and confectioners’ sugar, and blend well. Transfer to large bowl, and gently stir in berries.

Pour mixture over ladyfingers, and top with dried cherries. If making ahead, chill. Before serving, garnish with almonds.

EASY CHOCOLATE SAUCEPAN BROWNIES

This is from Diana Rattray on The Spruce Eats. Diana wrote, “Chocolate saucepan brownies are a quick, super-easy and delicious preparation. Just melt the butter and chocolate, beat in the sugar, eggs, and dry ingredients, then bake. That's all there is to it!”

Total: 35 mins; Prep: 10 mins; Cook: 25 mins; Yield: 16 Brownies (16 servings)

To view this yummy brownie online, click here.

Ingredients

6 tablespoons butter

2 ounces unsweetened chocolate

1/2 teaspoon vanilla

1 cup sugar

2 large eggs

3/4 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

Optional: 1/2 cup chopped pecans or walnuts

Directions

Heat oven to 325 F. Grease and flour an 8-inch square baking pan.

In a saucepan over low heat, melt the butter and chocolate, stirring constantly. Remove from heat and let cool. With a whisk, beat in the vanilla and sugar. Whisk in eggs, one at a time, beating well after each addition.

Stir flour, measure into a small bowl, and stir in the baking powder and salt, blending well. With a wooden spoon, stir the flour mixture into the first mixture.

Stir in the chopped nuts, if using, blending well. Spoon into the prepared pan and spread evenly.

Bake the brownies for about 25 minutes.

Recipe Variations

Add chocolate chips or white chocolate chips

STRAWBERRY MARGARITA CHEESECAKE MINIS

This is from Better Homes & Gardens, and begins, “With plenty of strawberry, lime, and even a pretzel crust (for a nod to the salty rim!) there's only thing missing from this mini cheesecake recipe to make it just like a strawberry margarita: a shot of tequila!”

Prep: 1 hr; Bake: 15 mins at 325°; Cool: 10 mins; Chill: 4 hrs to 1 day; Yield: 36 mini cheesecakes

View this online here.

Ingredients

1 recipe Salted Pretzel Crust (below)

1 1/2 8 ounces tubs cream cheese spread, softened

1/2 cup sugar

1 tablespoon all-purpose flour

1 1/2 teaspoons finely shredded lime peel

1 teaspoon vanilla

1 egg

1 cup sliced small strawberries

1 tablespoon sugar

1 tablespoon lime juice

Finely shredded lime peel (optional)

Salted Pretzel Crust Ingredients

1 3/4 cups pretzel sticks

1/4 cup melted butter

2 tablespoons sugar

Directions

Place pretzel sticks in a resealable plastic bag; seal bag. Crush pretzels with a rolling pin until fine crumbs form (you should have 1 cup). In a medium bowl stir together crushed pretzels, butter, and sugar.

Preheat oven to 325°F. Line thirty-six 1 3/4-inch muffin cups with paper bake cups; set aside. Prepare Salted Pretzel Crust. Press about 1 1/2 teaspoons pretzel mixture into the bottom and up the side of each muffin cup. Bake for 5 minutes. Transfer pan to a wire rack.

Meanwhile, for filling, in a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Add the 1/2 cup sugar, flour, the 1 1/2 teaspoons lime peel, and vanilla; beat until combined. Add egg; beat on low speed just until combined.

Spoon filling into muffin cups, filling each three-fourths full. Bake for 15 to 17 minutes or until filling is set. Cool in muffin cups on wire rack for 10 minutes. Remove cheesecakes from cups. Cover and chill for 4 to 24 hours.

Before serving, in a small bowl stir together strawberries, the 1 tablespoon sugar, and lime juice. Spoon on top of cheesecakes. If desired, sprinkle with additional lime peel.

Nutrition Facts Per Serving: 68 calories, (3 g saturated fat, 0 g polyunsaturated fat, 1 g monounsaturated fat), 18 mg cholesterol, 119 mg sodium, 7 g carbohydrates, 0 g fiber, 5 g sugar, 1 g protein.

CREME BRULEE PIE

This comes from Jerrelle Guy on The New York Times cooking e-newsletter. Jerrelle wrote, “This crowd-pleasing dessert imitates the velvety custard and caramelized sugar shell of a crème brûlée, with the added bonus of a flaky crust. A food processor makes easy work of the all-butter pie shell, which can be chilled, then baked, a day in advance. Unlike traditional crème brûlée, there’s no need to simmer the cream on a stovetop or use a blow torch, ramekins or water bath to pull this dessert together. The filling is simply blended together, baked in the pie shell, then chilled. Broil the pie just before serving to achieve that characteristic crackle on top.”

Time: 3 hours, plus chilling; Yield: One 9-inch pie (about 8 servings).

This can be viewed online at https://cooking.nytimes.com/recipes/1020556-creme-brulee-pie

Ingredients

For the Crust:

1 1/2 cups all-purpose flour, plus more for dusting

3/4 teaspoon kosher salt

3/4 cup unsalted butter (1 1/2 sticks), cubed and chilled

7 to 9 tablespoons ice water

For the Filling:

1/2 cup plus 3 tablespoons granulated sugar

4 large egg yolks

3/4 teaspoon vanilla bean paste or vanilla extract

1/4 teaspoon kosher salt

1/8 teaspoon freshly grated nutmeg

1 1/2 cups heavy cream, chilled

Preparation

Prepare the crust: In a food processor, blend the flour and 3/4 teaspoon salt on high for 5 seconds to combine. Open the lid and scatter the cubes of butter evenly across the top, reattach the lid, and pulse until the butter is about the size of peas or a little larger. Drizzle in 5 tablespoons of the water through the lid while continuing to pulse. If the mixture is still dry, drizzle in more water, adding 1 tablespoon at a time and stopping once the dough is properly moist. Check as you go by pinching the mixture between your fingertips: It should look crumbly but it should hold together when you squeeze it. You should be able to compress it without it sticking too much to your fingers.

Set a sheet of plastic wrap on your work surface and dump the dough into the center of it. Wrap it up tightly and compress the dough into a flat, smooth disk. Refrigerate the disk at least 30 minutes, or up to 2 days.

Remove the chilled dough from the fridge. On a lightly floured work surface, quickly roll the dough out into an even 13-inch round, making sure to occasionally turn, flip and lightly dust the dough and rolling pin as you go. Carefully transfer the crust to a 9-inch glass pie plate, making sure not to stretch it as you nestle it into the corners of the plate.

Using scissors, trim away the rough edges of the dough and tuck the remaining overhang under itself to create a thicker edge that rests on the rim of the pan. Crimp the edges using your fingertips or the tines of a fork, then place the entire plate in the freezer for another 30 minutes to harden.

Heat the oven to 425 degrees and position a rack in the center of the oven. Remove the crust from the freezer and place a sheet of parchment on top of the pie crust, making sure it extends far beyond the edges of the pie, and top the paper with pie weights or uncooked beans. Bake for 30 minutes before removing the weights and parchment, and then bake for another 12 to 15 minutes until the bottom is light golden brown. Transfer the pie crust in its pie plate to a wire rack to cool completely, at least 30 minutes.

While the pie crust cools, heat the oven to 300 degrees and prepare the filling: In a stand mixer fitted with a whisk attachment, add 1/2 cup granulated sugar, egg yolks, vanilla bean paste, salt and nutmeg, and beat on high speed for 3 minutes, stopping to scrape down the sides and bottom of the bowl halfway through. The mixture will be very pale and have a marshmallow-like consistency. Reduce the speed to medium, and with the mixer still running, slowly drizzle in the heavy cream, beating until completely combined.

Pour the mixture into the cooled crust and bake until the pie is set around the edges and jiggly in the center, 40 to 50 minutes. Remove from the oven and allow to cool at least 20 minutes before placing in the fridge, uncovered, to chill overnight (or at least 4 hours, or up to 2 days).

When ready to serve, heat the oven to broil and place a rack 3 to 4 inches away from the heat source. Remove the pie from the fridge and using a sheet of aluminum foil and a pair of scissors, cut a hole out of the center of the foil to create a frame that will expose the filling of the pie but covers the crust. Secure it firmly so it’s hugging the crust and sides of the plate. Sprinkle the remaining 3 tablespoons granulated sugar over the filling, and place the pie directly under the broiler for 3 to 6 minutes, watching closely and rotating the pan and foil as needed, until the sugar begins to bubble and burn all over.

Remove from the oven, allow 3 to 5 minutes to cool so the sugar can harden, then gently tap the surface with a knife to break up the sheet of sugar around the areas you intend to cut. Slice and serve immediately, before the sugar softens.