The Newnan Times-Herald

Food

Dessert recipes to try at home


  • By The Newnan Times-Herald
  • |
  • Apr. 24, 2019 - 11:57 PM

Dessert recipes to try at home

Photo courtesy of Charles Haynes

Dessert Pizza

Here are some fun dessert recipes to try at home.

Dessert Pizza

Ingredients:

  • 1 store-bought pizza dough
  • Canola oil, for brushing
  • 1 1/2 cups mascarpone cheese
  • 2 tablespoons honey
  • 2 plums, cut in wedges and grilled
  • 1 cup raspberries
  • 1 cup blackberries
  • Powdered sugar, for dusting

Recipe:

  • Prepare the grill for direct and indirect cooking.
  • Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), stretch and shape the dough into a 12-inch round on a flat surface. Brush the top with oil and toss on the grill, oil-side down. Cook until the bottom is golden brown, 1 minute. Check the bottom of the dough to see if it is getting browned. If it is on one part, but not the other, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is still not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has browned evenly. (It should only take a couple minutes if you have a hot grill.) The top of the pizza dough will also start bubbling up with air pockets.
  • Once the pizza dough has browned on the bottom, flip over and grill until golden brown and the dough is just firm, another minute or so. Remove to a sheet pan. Cover the grill so it retains the heat for the next step.
  • Combine the mascarpone cheese and honey. Smear the mascarpone over the pizza and scatter the plum wedges and berries on top. Put the pizza on the sheet pan back on the grill, close the cover and cook just to warm the fruit, about 2 minutes. Dust with powdered sugar and serve immediately.

(Recipe courtesy: foodnetwork.com)

Chocolate Chip Cookie Cake

Ingredients:

Cookie Cake:

  • Nonstick cooking spray, for the pan
  • 1 cup almond flour
  • 1 cup hazelnut flour
  • 1/2 cup lightly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 large egg
  • 1/2 cup chocolate chips

Buttercream:

  • 3 cups powdered sugar
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt
  • 3 tablespoons heavy cream

Recipe:

  • For the cookie cake: Preheat the oven to 350 degrees F. Grease an 8-inch cake pan with nonstick cooking spray and line it with parchment. Set aside.
  • In a large bowl, combine the almond and hazelnut flours, brown and granulated sugars, salt and baking soda. In a small bowl, combine the vanilla and almond extracts and egg. Add the wet ingredients to the dry ingredients, add the chocolate chips and stir to combine. It may seem dry at first, but keep on stirring. Pat the dough out evenly in the prepared cake pan.
  • Bake until golden brown on top; begin checking for doneness at 22 minutes. Let the cake cool fully in the pan.
  • For the buttercream: In a stand mixer fitted with a paddle attachment, beat together the powdered sugar, butter, vanilla and salt. Once combined, beat in the heavy cream until smooth.
  • Remove the cake from the pan. Transfer the buttercream to a piping bag and decorate the cake as desired (or spread on the cake to decorate).

(Recipe courtesy: foodnetwork.com)

Berry Dessert Lasagna

Ingredients:

  • 1 1/2 cups sugar
  • 12 ounces fresh raspberries
  • 1 cup heavy cream
  • 1 tablespoon pure vanilla extract
  • Two 10.75-ounce frozen pound cakes
  • 1/2 cup unsweetened shredded coconut
  • 12 ounces fresh blueberries

Recipe:

  • Stir 1 cup sugar and 1/3 cup water together in a small saucepan over medium heat until the sugar dissolves completely, about 5 minutes. Add the sugar mixture and the raspberries to a blender and blend until completely smooth. Strain the raspberries through a fine-mesh strainer into a small bowl.
  • Beat the heavy cream with the vanilla and the remaining 1/2 cup sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes.
  • Place a pound cake on its side and slice lengthwise into 1/4-inch thick strips to make the lasagna "noodles." Repeat with the second pound cake. Place 2 pieces of cake side-by-side in the bottom of an 8-inch square baking dish. Pour 1/4 cup of the raspberry sauce over the cake and smooth out with a silicone spatula. Sprinkle with 2 tablespoons coconut, dollop with 1/4 cup whipped cream and sprinkle with a third of the blueberries. Repeat this process 3 more times so you have a total of 4 layers. Chill for 6 hours and up to overnight. Slice and serve.

(Recipe courtesy: foodnetwork.com)

Ice Cream Sundae Cones

Ingredients:

  • 6 waffle cones
  • 1 cup malted milk balls, plus 6 more for the cones
  • 4 large chocolate-covered peanut butter cups, chopped
  • 2 quarts vanilla and/or chocolate ice cream
  • 1/4 cup chocolate fudge sauce
  • 5 ounces semisweet chocolate, chopped
  • 1 ounce milk chocolate, chopped
  • 6 tablespoons unsalted butter, cut into small pieces
  • 1 1/2 tablespoons corn syrup or agave syrup
  • 1/2 cup roasted peanuts, finely chopped

Recipe:

  • Place a stainless steel bowl in the freezer to chill, about 20 minutes. Set six tall glasses on a baking sheet and put a cone in each. Drop a malted milk ball into each cone.
  • Roughly chop the remaining malted milk balls and put in the cold bowl with the peanut butter cup pieces and ice cream. Use a metal spoon to smash and stir the candies into the ice cream, working quickly to keep it from melting.
  • Press one small scoop of the candy ice cream into each cone. Dot with a heaping teaspoon of fudge sauce and top with 2 generous scoops of the candy ice cream. Freeze the cones (in the glasses) until firm, about 2 hours.
  • Meanwhile, melt the semisweet and milk chocolate with the butter and corn syrup in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water), stirring until smooth. Remove the bowl from the saucepan and let sit until the chocolate is cool but still pourable, about 10 minutes.
  • Remove the cones from the glasses and dip the ice cream into the chocolate, swirling to coat. Immediately sprinkle the peanuts over the chocolate; place the cones upright in the glasses and freeze until the chocolate shell is set, at least 1 hour or overnight.