Desserts!

“Seize the moment. Remember all those women on the Titanic who waved off the dessert cart.” - Erma Bombeck. Found in Women's Lip: Outrageous, Irreverent and Just Plain Hilarious Quotes, edited by Roz Warren, page 42.

Today's offerings deal with that favorite item, desserts! Try out the Brownie Cupcake Bites, the Double Good Blueberry Pie, or any of today's other yummy recipes. Enjoy!

NO-BAKE CHOCOLATE MOUSSE BARS

This is from Samantha Seneviratne in The New York Times cooking e-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, click here.

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.

NO CHURN ICE CREAM

This comes from GE Appliances’ email list. It begins, “No one will believe that this ultra-creamy ice cream is so easy to make. No fancy ice cream machine required.”

12 servings (6 cups total)

To view this online, click here.

Ingredients:

14-ounce can sweetened condensed milk

2 teaspoons vanilla extract

Pinch fine sea salt

2 cups heavy cream, chilled

Directions:

In a small bowl, whisk the sweetened condensed milk, vanilla and salt until thoroughly combined; set aside.

In a large metal bowl, whip the cream with a hand mixer on high speed until stiff peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.

Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3-4 hours.

Chef’s Notes:

For best results, chill both the metal bowl and loaf pan before starting this recipe.

Try adding in additional ingredients after the ice cream has set for a few hours. Crushed up chocolate sandwich cookies, toasted nuts or chopped up candy bars are all great additions. Stir them in and place the ice cream back in the freezer until firm.

DOUBLE GOOD BLUEBERRY PIE

This comes from the infamous long-since-forgotten emailing list.

Ingredients

3/4 c. sugar

3 tbsp. cornstarch

1/8 tsp. salt

1/4 c. water

2 c. blueberries

1 tbsp. butter

1 tbsp. lemon juice

2 c. blueberries

1 baked 9 inch pie shell

Sweetened whipped cream

Directions

Combine sugar, cornstarch and salt in saucepan. Add 2 cups blueberries and water. Cook over medium heat, stirring constantly until mixture boils, thickens and is clear. Add butter and lemon juice. Cool. Place 2 cups blueberries in pie shell. Top with cooled mixture. Chill. Garnish with whipped cream.

RASPBERRY LIME PIE

This also comes from the infamous long-since-forgotten emailing list.

Ingredients

14 ozs. sweetened condensed milk

1/2 cup lime juice

8 ozs. frozen whipped topping -- thawed

Few drops red food coloring -- optional

1 cup fresh raspberries

1 9 inch graham cracker crust -- baked and cooled

Additional raspberries for garnish -- optional

Fresh mint for garnish -- optional

Lime slices for garnish -- optional

Directions

In a mixing bowl, stir together milk and lime juice (mixture will begin to thicken). Mix in whipped topping and food coloring, if desired. Gently fold in raspberries. Spoon into crust. Chill. Garnish with raspberries, mint and/or lime if desired.

Note: Whoever submitted this to the list added, “Here is a pretty and refreshing dessert that tastes good after any meal. I especially like to serve it after a picnic or barbecued meal.”

BROWNIE CUPCAKE BITES

This is from a Weight Watcher's emailing list from y-e-a-r-s ago, and began, “These Halloween treats will trick your taste buds: They're moist and delicious with less fat than normal. If you're not a fan of candy corn, get festive with orange and black sprinkles.”

At the time this was sent, it had a points value of 3 per serving.

Servings: 24; Preparation Time: 12 min; Cooking Time: 14 min; Level of Difficulty: Easy

Ingredients

21 oz regular brownies, dry mix

1/2 cup water

1/2 cup unsweetened applesauce

2 large egg white(s), lightly beaten

1 1/2 cup lite whipped topping

1 1/4 oz candy corn, about 24 pieces

Directions

Preheat oven to 350ºF. Line 24 mini muffin tin holes with mini cupcake papers.

Combine brownie mix, water, applesauce and egg whites in a large mixing bowl. Beat 50 strokes with a wooden spoon; do not under mix. Pour brownie mixture into prepared muffin tins.

Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, decorate each cooled cupcake with a tablespoon dollop of whipped topping and 1 piece of candy corn. Yields 1 cupcake per serving.

BLACKBERRY COBBLER

This comes from Delish, and begins, “Summer is calling.”

Yields: 6; Prep Time: 20 minutes; Total Time: 1 hour 35 minutes.

To view this online, click here.

Ingredients

For the Blackberry Filling:

6 c. blackberries

1/2 c. sugar

Juice and zest of 1/2 lemon

1 tbsp. cornstarch

1 tsp. pure vanilla extract

Pinch kosher salt

For the Cobbler

1 c. all-purpose flour

1/4 c. sugar

1 1/2 tsp. baking powder

1/2 tsp. kosher salt

4 tbsp. Butter, cubed

1/4 c. milk

1 large egg, lightly beaten

Egg wash, for brushing

Coarse sugar, for sprinkling

Vanilla ice cream, for serving

Directions

In a large bowl, toss blackberries with sugar, cornstarch, lemon juice and zest, vanilla, and salt. Let sit 30 minutes.

Preheat oven to 350º. In another large bowl, whisk together flour, sugar, baking powder, and salt. Work in the butter with your hands until combined, then stir in milk and egg until just combined.

Transfer the blackberry mixture to an oven-safe skillet and top with dollops of dough.

Brush dough with egg wash and sprinkle with coarse sugar.

Bake until biscuit topping is deeply golden and blackberry mixture bubbly, 45 minutes.

Let cool 10 minutes before serving with vanilla ice cream.