Desserts

If you live in Florida, as I do, you're probably keeping an eye on Hurricane Irma. Here's hoping it turns and heads out into the Atlantic, avoiding any more land.

In the meantime, we still need to eat. And what is nicer than an occasional dessert/snack. Here are six yummy dessert recipes to help you through the day, including Sweet Potato Pie and Supernatural Brownies. Enjoy!

KIWI-BLUEBERRY TART

This was found in an article on Prevention, titled “11 Recipes with Fresh Blueberries.” Click here to see the article and all twelve recipes.

SERVINGS: 4

2 store-bought pie doughs

4 mini tart pans

2/3 cup reduced-fat sour cream

1 tbsp light brown sugar

1 1/4 cups quartered sliced kiwifruit

1/4 cup blueberries

Heat oven to 375°F. Unroll 2 store-bought pie doughs and cut into 4 circles (5 1/2" diameter).

Press into 4 mini tart pans with removable bottoms (about 4 3/4" diameter). Prick with fork and freeze until firm, 10 minutes.

Line tart shells with foil and pie weights (or dried beans) and bake until golden, about 10 minutes. Remove foil and pie weights and bake until golden brown, about 4 minutes. Let cool completely.

Stir together 2/3 cup reduced-fat sour cream and 1 Tbsp light brown sugar. Remove shells from pans and top evenly with sour cream mixture, 1 1/4 cups quartered sliced kiwifruit, and 1/4 cup blueberries.

NUTRITION (per serving) 308.2 cal, 3.7 g pro, 36.6 g carb, 1.9 g fiber, 18 g fat, 8.5 g sat fat, 276.4 mg sodium

FROZEN PEANUT BUTTER CUP PIE

This comes from Diana Rattry, Southern Cooking guide for The Spruce. Diana wrote, “This awesome frozen peanut butter cup pie is the perfect dessert or weekend treat for a hot summer day. The classic graham cracker pie shell and simple cream cheese and peanut butter filling take no more than 10 to 15 minutes to prepare; just mix, freeze, and enjoy!

“To make this even easier, use a store-bought deep-dish graham cracker pie shell. An oreo or chocolate cookie crust would be an excellent choice as well.

“Freeze the peanut butter cups to make chopping them much easier.”

Prep Time: 14 minutes; Cook Time: 0 minutes; Yield: 8 servings.

To view this online, click here.

Ingredients

Crust

1 3/4 cups crushed graham cracker crumbs

1/3 cup melted butter

1/4 cup brown sugar or granulated sugar

Filling

8 ounces cream cheese, softened

1 cup sweetened condensed milk using a liquid measuring cup

3/4 cup creamy peanut butter

1/4 cup confectioners' sugar

1 tub (8 ounces) frozen whipped topping, thawed

1 cup chopped peanut butter cups, frozen for easier chopping, plus more for garnish if desired

Sweetened whipped cream or whipped topping, for garnish

Warm chocolate syrup or chocolate sauce, for garnish

Directions

In a medium bowl, combine the crushed graham crackers with melted butter and 1/4 cup of brown sugar or granulated sugar. Mix well and press firmly over the bottom and up the sides of a 9-inch deep-dish pie plate. Cover and refrigerate the crust to chill for at least 1 hour.

In a large bowl, combine the softened cream cheese, sweetened condensed milk, peanut butter, and confectioners' sugar. Beat on medium speed of an electric mixer until smooth and well blended. Fold in the whipped topping until blended, and then fold in the chopped peanut butter cups.

Fill the chilled graham cracker pie shell with the peanut butter mixture.

Cover the pie tightly and freeze for at least 2 hours, or until the filling is firm.

Set the frozen pie out at room temperature for a few minutes before slicing.

Serve with a dollop of whipped cream or whipped topping and drizzle with warm chocolate sauce. Sprinkle with reserved chopped peanut butter cups, if desired.

Tips:

If possible, freeze the pie for several hours or overnight before serving.

Give the pie about 10 minutes at room temperature to soften slightly before slicing.

If desired, bake the crust in a preheated 400 F oven for 10 minutes. Cool completely and chill slightly before filling.

Make this peanut butter sauce to drizzle over the pie along with the chocolate syrup.

SUPERNATURAL BROWNIES

This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This recipe is an accidental creation by Nick Malgieri, who (in a rare human moment for a pastry chef) once forgot to double the flour when baking his own fudge brownie recipe. He also adds a measure of brown sugar to the basic formula. The experts are divided as to whether the brown sugar actually contributes flavor or simply makes the brownie moister (molasses, which makes brown sugar brown, is powerfully hydrophilic). It’s my belief that the slightly bitter taste of molasses acts as an invisible enhancer to the chocolate. The result is as complex and sophisticated as any terrine or truffle I have ever produced.”

Yield: 15 large or 24 small brownies; Time: About 1 hour

This was featured in “Simple Pleasure, American Style”, and can be viewed online here.

Ingredients

2 sticks (16 tablespoons) butter, more for pan and parchment paper

8 ounces bittersweet chocolate

1 cup dark brown sugar, such as muscovado

1 cup granulated sugar

4 eggs

1/2 teaspoon salt

2 teaspoons vanilla extract

1 cup flour

1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional

Preparation

Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter, chocolate and sugars together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt and vanilla.

Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.

Tip

For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.

STONE FRUIT POUCHES

This is from Alton Brown on The Cooking Channel.

Total Timei: 25 minutes; Prep Time: 15 minutes; Cook Time: 10 minutes; Yield: 4 servings; Level: Easy

To view this online, click here.

Ingredients

2 cups crushed gingersnaps

4 apricots, pit removed and cut into eighths

4 plums, pit removed and cut into fourths

4 tablespoons unsalted butter

2 tablespoons plus 2 teaspoons sugar

Pinch salt

4 teaspoons lime zest

2 limes, juiced

4 teaspoons brandy

Directions

Heat coals of grill or fire pit. Cut 8 (18 by 18-inch) squares of aluminum foil. Lay down double thickness of foil and divide gingersnaps evenly among the 4 squares. Divide fruit evenly and place on top of gingersnaps. Dot with butter. In small bowl mix sugar, salt, and lime zest. Sprinkle sugar mixture evenly over fruit, drizzle with juice and brandy and seal packets. Once coals are ash covered, lay packets over them and cover with lid of grill. If cooking in a fire pit carefully try to partially bury packets in hot coals. Cook for 10 minutes. Remove from heat and open carefully, as steam inside packet is very hot. Serve on plates as is or spoon into shallow bowls and top with creme fraiche or ice cream.

SWEET POTATO PIE

Yield: 1 pie (8 servings)

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=805

Online version: http://diabeticgourmet.com/recipes/html/805.shtml

Source: The New Family Cookbook for People with Diabetes

Ingredients

3 tablespoons margarine

1/4 cup sugar

1/4 teaspoon salt

1 large egg yolk

3 tablespoons fresh lemon juice

1 teaspoon grated lemon zest

1/2 teaspoon ground cinnamon

3 large sweet potatoes (1-1/2 pounds total), cooked, peeled, and mashed

1 cup fat-free evaporated milk

3 large egg whites

1 prepared 9-inch pie shell, unbaked

Directions

Preheat the oven to 350 degrees F.

Beat together the margarine, sugar, and salt in a large bowl. Add the egg yolk, lemon juice, lemon zest, and cinnamon; mix well. Stir in the sweet potatoes and milk; mix again.

Beat the egg whites to stiff peaks and fold them into the sweet potato mixture; pour into the pie shell.

Bake for about 40 to 50 minutes, or until a knife inserted in the center comes out clean. Cool and cut the pie in 8 equal slices.

Nutritional Information Per Serving: Calories: 291 ; Protein: 7 g ; Fat: 13 g ; Sodium: 313 mg; Cholesterol: 28 mg; Dietary Fiber: 3 g; Sugars: 17 g; Carbohydrates: 38 g; Exchanges: 2-1/2 Other Carbohydrate, 2 Fat

CRAZY CAKE #2

This is from Parade Magazine, 2/11/79

2 C sugar

1 tsp. salt

2 eggs

2 tsp. baking powder

1 C milk

1 tsp. baking soda

1 C cocoa

2 tsp. vanilla

1 C shortening or oil

3 C flour

1 C boiling water

Preheat oven to 325 degrees. Grease & flour 9” square pan & 9" round pan. Into large mixing bowl, put all ingredients, except water, in order listed. Do not stir. Add boiling water & mix well. Pour batter into prepared pans. Bake about 35 minutes or until cake tests done. Cool at least 1 hour before frosting.

To shape heart: Place square cake upside down on large tray. Place one corner at top in diamond shape. Cut round cake in half. Turn upside down. Straight sides will join top of diamond to form heart.

Buttercream Frosting for Crazy Cake

3/4 C butter or margarine, softened

1/4 tsp. salt

2 tsp. vanilla

6 T milk

1 1/2 pounds (6 3/4 C) sifted confectioners’ sugar

Place butter, milk, salt & vanilla in mixing bowl. Add 1/2 of the sugar, mixing slowly. Gradually add the rest of the sugar. Continue beating until mixture is light & fluffy. Frosting will be off-white. Color some for trim.