Dessert

I want something snacky!

Who hasn't thought (or said) that on occasion? Oh, sure, I think most of us know someone who isn't really into snacks (otherwise known as dessert, if it comes at the end of a meal). But the rest of us do (occasionally) want something a little decadent.

For thos of us who do want dessert, today's post fits the bill. Check out the Summer Pudding With Blackberries and Peaches (I realize it's autumn, but this is still yummy), the Homemade Baked Churros, or the rest of today's yummy desserts. Enjoy!

FROZEN CREME BRULEE

This comes from Vegetarian Times (July/August 2005 issue, page 64), and begins, "This simple recipe is a great way to showcase the premium small-batch ice creams sold at farmers' markets and grocery stores during the summer." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/frozen-creme-brulee-recipe/.

Ingredients

2 cups vanilla ice cream, slightly softened

2/3 cup granulated sugar

1/4 cup evaporated milk

Fresh berries or mint sprigs for garnish, if desired

Preparation

Spread 1/2 cup ice cream into 4 oval crème brûlée ramekins. Freeze until firm.

Meanwhile, combine sugar and 1/3 cup water in saucepan, and bring to a boil over medium-high heat, stirring to make sure sugar dissolves. Using pastry brush dipped in water, wipe down inner sides of saucepan to dissolve any sugar crystals that cling. Cook mixture about 10 minutes, or until it begins to caramelize (swirl pot to brown evenly).

Cook 1 to 2 minutes more, or until caramel is medium-brown. Remove from heat, and stir in 2 Tbs. water. Let cool 3 minutes, stirring occasionally. Stir in evaporated milk. Cool completely.

Spread thin layer of cooled caramel over ice cream in ramekins. Return to freezer until ready to serve. Garnish with fresh berries or mint sprig, if desired.

BRIGADEIROS

This is from Natalia Pereira (and adapted by Tejal Rao) on The New York Times cooking site. Tejal wrote, "The Brazilian sweets known as brigadeiros are a classic treat at birthday parties and family get-togethers, where the fudgy, chocolate-milk caramels are often rolled in sprinkles. The chef Natalia Pereira of Woodspoon in Los Angeles also makes more grownup, bittersweet brigadeiros by rolling them in cocoa powder or shredded coconut. Try her recipe, which she learned from her mother in Minas Gerais, Brazil, using either canned condensed milk or a homemade version. Either way, the candies will be tender and delicious."

Yield: About 24 pieces; Time: 1-1/2 hours, plus cooling

This was featured in "A Brazilian Treat for Home Cooks in a Hurry" (in The New York Times Magazine on February 21, 2021), and can be viewed online at https://cooking.nytimes.com/recipes/1021918-brigadeiros.

Note: I originally read the article that this was featured in back in February, and reread it again when I was looking at this online. If you haven't read it, I highly recommend doing so.

Ingredients

For the Sweetened Condensed Milk (optional):

5 cups whole milk

1 cup granulated sugar

For the Brigadeiros:

2 teaspoons unsalted butter, plus more for greasing your hands

1-3/4 cups homemade sweetened condensed milk or 1 (14-ounce) can sweetened condensed milk

5 tablespoons unsweetened Dutch-process cocoa powder, sifted

Pinch of flaky sea salt

1 cup chocolate or rainbow sprinkles

Preparation

If using store-bought condensed milk, skip to Step 2. If making the sweetened condensed milk from scratch, add the milk and sugar to a large saucepan. Heat over medium-low, and simmer, stirring occasionally and scraping the sides and bottom of the pan with a spatula, for about 30 to 40 minutes. When the milk reduces to about 1 3/4 cups, thickens to a syrup texture and turns slightly yellow, it is ready.

Prepare the brigadeiros: Melt the butter in a heavy skillet over low heat. Add the condensed milk, cocoa powder and salt, and whisk until no trace of cocoa remains, about 5 minutes.

Turn the heat up to medium, and use a heatproof spatula to stir the mixture constantly until it becomes thick and shiny and pulls away from the bottom of the pan as a mass when you drag the spatula across it, about 7 minutes. If you’re not sure the mixture is ready, take 1/2 teaspoon of it and run it under cold water. When it’s cool enough to touch, squish it with your fingers — it should be the texture of a soft and fudgy caramel.

Scrape all of the mixture onto a piece of parchment paper, and let it cool down until it’s easy to handle, about 30 minutes. Lightly butter your hands, and use them to shape a scant tablespoon of the mixture into a ball or rough cube, then roll it in the sprinkles. Place each one on a paper wrapper, if you like. The brigadeiros will keep in the fridge for 1 week, or in the freezer for 1 month. Serve chilled or at room temperature.

DELAWARE CREAM CHEESE-PINEAPPLE PIE

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

Ingredients

1/3 c Sugar

1 tb Cornstarch

8 oz Crushed pineapple w juice

8 oz Cream cheese; softened

1/2 c Sugar

1 t Salt

2 Eggs

1/2 c Milk

1/2 t Vanilla

1 9" unbaked pie shell

1/4 c Pecans; chopped

Directions

Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over med. heat, stirring constantly until mixture is thin and clear. Cool; set aside.

Blend cream cheese, sugar and salt in a mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry--it bakes out.)

Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans.

Bake at 400 degrees for 50 minutes. Cool.

OH-SO-BLUEBERRY ICE

This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "Serve with dairy-free vanilla ice cream - yum!" Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/oh-so-blueberry-ice/.

Ingredients

1 16-oz. pkg. frozen blueberries, thawed, or 2 cups fresh blueberries

1/4 cup sugar

1/4 cup lemonade concentrate, thawed

1 1/2 cups ginger ale

Preparation

Bring blueberries, 1/2 cup water and sugar to a boil over medium heat. Cover, simmer 5 minutes; let cool. Purée mixture, then stir in lemonade and ginger ale. Pour in 9×9-inch baking pan; freeze 1/2 hour. Remove; scrape ice crystals into mixture. Refreeze. Scrape every 20 to 30 minutes.

Mound slush into 6 dishes; serve.

SUMMER PUDDING WITH BLACKBERRIES AND PEACHES

This is from Alison Roman in The New York Times cooking newsletter. Alison wrote, "Constructed from layers of soft, spongy sliced bread and tons of juicy, just-cooked fruit, this British dessert gets an update with a layer of barely sweetened whipped cream. It is the best thing since, well, sliced bread. Think of it as somewhere between a layer cake (where you don’t have to bake any cake) and a tiramisù (where the coffee and chocolate is replaced by burst berries and juicy peaches). While the assembly should be a relaxed, messy affair, just be sure to adequately soak the bread so it reads as custardy, not dry."

Yield: 8 to 12 servings; Time: 1 hour, plus chilling

This was featured in "What to Do With All That Summer Fruit", and can be viewed online at https://cooking.nytimes.com/recipes/1020394-summer-pudding-with-blackberries-and-peaches.

Ingredients

2 pounds peaches or nectarines (about 5), pitted and sliced 1-inch thick

2/3 cup granulated sugar, plus more for serving

1 tablespoon finely grated ginger (optional)

1-1/2 pounds blackberries or raspberries, plus an extra handful for garnish

2 cups heavy cream

1/4 cup confectioners’ sugar

1 cup labneh, mascarpone or full-fat Greek yogurt

1 loaf brioche, pain de mie or Pullman bread (about 1-1/4 pounds), crusts removed, bread sliced 1-inch thick

Pinch of kosher salt

Preparation

Combine peaches, 1/3 cup sugar and the ginger, if using, in a medium pot over medium heat. Bring to a simmer and cook, swirling occasionally, until the peaches have started to release their juices (but are not falling apart into mush), 8 to 10 minutes. Remove from heat and transfer to a medium bowl; set aside to cool completely.

Without rinsing out the pot (there’s no need), combine the berries and remaining 1/3 cup sugar. Bring to a simmer and cook, swirling occasionally, until the berries have started to release their juices (but are not falling apart into mush), 8 to 10 minutes. Remove from heat and transfer to a medium bowl, separate from the peaches; set aside to cool completely.

Meanwhile, using an electric mixer or a whisk, beat cream and confectioners’ sugar until spreadable, pillowy, medium peaks form, 3 to 4 minutes. Whisk in labneh until well blended.

Line a 9-inch springform cake pan with plastic wrap so that there is ample overhang. (A regular cake pan will also work; just make sure it has high sides or you might need to make the pudding in two vessels.)

Place one layer of sliced bread on the bottom. Cut the bread to fit as needed to make sure there is an even layer with no obvious gaps (aesthetics don’t matter here, as it’ll be covered up).

Spoon 1/3 of the berry juices onto the bread to thoroughly soak, followed by half of the berries themselves. Spoon 1/3 of the peach juices onto the bread and berries, followed by half of the peaches themselves.

Spread 1/3 of the cream mixture onto the fruit and top with another layer of bread, making sure to fill any obvious gaps with bread that’s cut to fit. Top bread with another 1/3 of the berry juices and all of the remaining berries, followed by 1/3 of the peach juices and all of the remaining peaches. Top with 1/3 of the cream mixture, setting the remaining cream mixture aside in the refrigerator.

Place another layer of bread on top, making sure to fill any obvious gaps, especially around the edges, with bread that’s cut to fit. Spoon remaining 1/3 of the blackberry and peach juices on top, making sure to stain the entire surface. Place a piece of plastic wrap on top and then place a plate on top of the plastic. Rest a heavy can (or another medium-sized, relatively heavy, food-safe object) on top to lightly compress the whole shebang. Refrigerate for at least four hours.

When you’re ready to serve, crush a handful of berries with a sprinkling of sugar; let sit for a few minutes. Remove springform sides and plastic wrap. (If using a regular cake pan, lift the pudding out by the excess plastic and transfer the entire pudding to a plate, platter or cake stand, removing plastic wrap.)

Take the remaining heavy cream mixture and top the pudding, swirling in the crushed berries to create streaks and swirls. Slice (or spoon) the pudding and serve. Pudding can be assembled three days ahead, stored tightly wrapped and refrigerated.

HOMEMADE BAKED CHURROS

This is from Old El Paso, and begins, "These homemade churros take just 15 minutes of prep time so that you can enjoy the flavor of classic Mexican churros without all the frying fuss. What's the trick? Use Pillsbury™ Crescent Rolls to turn them into crescent churros! They're simple to pull together; brush the crescent rolls with butter, sprinkle with cinnamon sugar, and twist for a fun and easy way to make a churro. Melted chocolate adds even more decadence to this sweet baked churros treat."

Prep Time: 15 minutes; Total Time: 35 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/homemade-baked-churros.

Ingredients

1 tablespoon sugar

1/2 teaspoon ground cinnamon

1 can (8 oz) refrigerated Pillsbury™ Crescent Rolls (8 count)

1 tablespoon butter, melted

1/4 cup semisweet chocolate chips

Preparation

Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside.

On lightly floured work surface, unroll dough; press into 13x8-inch rectangle. Firmly press perforations to seal. Brush top of dough with some of the melted butter. Sprinkle cinnamon sugar on one half of short side of rectangle.

Fold dough over top. Press to seal. With rolling pin, lightly roll dough to press layers together. Brush remaining butter on top. With sharp knife or pizza cutter, cut lengthwise into 8 strips. Twist each strip 3 times; place on ungreased large cookie sheet.

Bake 13 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.

Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle melted chocolate over tops.

Expert tips

Traditional churros are strips of dough that are deep-fried and rolled in cinnamon and sugar. We simplify them by sprinkling cinnamon sugar on crescent dough, twisting it into strips, and baking.

For a more casual look for your Homemade Baked Churros, dip the fork into the melted chocolate, and quickly move your wrist back and forth to create a zigzag pattern.

It’s handy to keep a kitchen ruler nearby, so you can make sure your rectangle turns out the right size.

If you love these Baked Crescent Churros, try these Mini Churro Doughnut Holes. It's the cinnamon-sugar fair food you can make right in your kitchen.

Looking for something a little more decadent? Try this recipe for Dulce de Leche Mocha Ice Cream Dessert. It's a make-ahead treat that will go fast!

Nutrition: 1 Churro Calories 140 (Calories from Fat 70); Total Fat 8g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 7g); Protein 2g

% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4%;

Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1 1/2 Fat

Carbohydrate Choice: 1