Wednesday, July 21, 2010

Summer Desserts

I came across these summer dessert ideas today and I think I am going to give them a try! I'm definitely not the best cook in the world, but I really like to bake and try out new recipes. The last new dessert I made was Mimosa Cupcakes and they were a hit! I'll post the pictures after make them and see if they look as good!

Mixed-Berry Dutch Baby

· 3 large eggs
· 1/2 teaspoon(s) finely grated lemon zest
· 1/3 cup(s) sugar
· Pinch of salt
· 2/3 cup(s) all-purpose flour
· 2/3 cup(s) milk
· 2 cup(s) raspberries
· 2 cup(s) blackberries
· 4 tablespoon(s) unsalted butter
· Confectioners' sugar, for dusting


1. Preheat the oven to 425° and heat a 10-inch cast-iron skillet over moderate heat. In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar, and salt until combined. Add the flour and milk and whisk until smooth. Add 1 cup each of the raspberries and blackberries.

2. Melt the butter in the skillet and add the batter, spreading the fruit evenly. Bake in the center of the oven for about 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots. Transfer the skillet to a trivet and dust the Dutch Baby with confectioners' sugar. Cut into wedges and serve with the remaining fresh berries.

Banana-Nutella S'Mores

· 8 whole(s) graham crackers
· 1/4 cup(s) Nutella
· 1/4 cup(s) marshmallow fluff
· 2 small ripe bananas, sliced 1/4-inch thick
· 2 tablespoon(s) chopped salted roasted hazelnuts
· 4 8-inch squares of parchment paper
· 4 12-inch squares of heavy-duty aluminum foil


1. Light a grill. Spread 4 graham crackers with the Nutella; spread the remaining 4 with marshmallow fluff. Press the bananas onto the Nutella and sprinkle with the hazelnuts. Sandwich the graham crackers together. Wrap them in the parchment paper and then in foil.

2. Grill the s'mores over moderate heat for about 10 minutes, turning once or twice, until the marshmallow fluff is gooey and lightly toasted. Remove the foil, peel back the parchment, and serve.

Mixed Berry Hobo Packs with Grilled Pound Cake

· 1 pound(s) (3 cups) mixed strawberries and blueberries, strawberries halved or quartered if large
· 1 teaspoon(s) finely grated lemon zest
· 1 tablespoon(s) lemon juice
· 1/4 cup(s) sugar
· 3/4 teaspoon(s) cornstarch
· 2 tablespoon(s) unsalted butter, softened
· 4 12-inch squares of heavy-duty aluminum foil
· 4 (1/2-inch-thick) slices of pound cake
· Crème fraîche or vanilla ice cream, for serving


1. Light a grill. In a medium bowl, combine the strawberries and blueberries with the lemon zest, lemon juice, sugar, and cornstarch. Spoon 1/4 tablespoon of the butter in the center of each sheet of foil and top with the fruit. Bring 2 sides of the foil up over the fruit and fold to form a seam across the top. Fold the remaining 2 sides to seal the hobo packs completely.

2. Grill the hobo packs over moderate heat until the fruit is sizzling, about 10 minutes.

3. Spread the remaining 1 tablespoon of butter on the pound cake and grill on both sides just until toasted, about 1 minute. Transfer to plates. Open the hobo packs and pour the berries and juices over the pound cake. Serve with a dollop of crème fraîche or ice cream.

Happy Baking!!!


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