Dessert Party

Directions

Combine one cup of the whole milk and the heavy cream in a 6-quart saucepan on the stove. Turn the heat to medium-low while you assemble the rest of the ingredients.

In a medium-sized bowl, whisk together the cornstarch, cocoa powder, and sugar. Add the egg yolks and the remaining milk, whisking to combine.

Once the milk and cream on the stovetop are warmed and barely steaming, carefully remove one cup of the mixture and add it to the cornstarch mixture, whisking quickly all the while. Once combined, add the cornstarch and milk mixture back to the saucepan on the stove, whisking together constantly until the mixture begins to thicken. You’ll want the mixture to become a viscous consistency, similar to the texture of a creamy salad dressing.

Turn the heat to low and add the salt, chocolate, butter, and vanilla. Whisk quickly to combine and melt the chocolate and then remove from the heat immediately. Pour into four heat-safe containers and place a small sheet of plastic wrap on top so that a skin does not form on top of the pudding.

To prepare the whipped cream: Place the cold cream in a large bowl or the bowl of a stand mixer. Beat at medium speed until slightly thickened and frothy, then add the sugar. Increase the speed to high and beat just until medium stiff peaks form. Keep in the fridge until you plan to serve the budino.

To prepare the hazelnut praline: Preheat the oven to 350 degrees. Combine all three ingredients and spread out on a small sheet pan. Bake for about 5 minutes, then stir and bake for an additional 4–5 minutes. The nuts should be fragrant and crunchy with melted sugar. Allow to cool completely.

To prepare the chocolate crumble topping: Preheat the oven to 350 degrees. Beat the butter and sugar on medium low speed until creamy, about 1–2 minutes. Add the remaining ingredients and beat on low until large crumbs begin to form. Chill the crumbs in the freezer for about 5 minutes to set the crumbs. Spread the crumbs out onto a quarter sheet pan and bake in the oven, tossing occasionally for about 15–20 minutes, or until crumbs are baked and set. Allow to cool completely.

To prepare the berry topping: Combine all the ingredients in a small saucepan and place over medium heat. Mash larger berries to release juices and cook, stirring occasionally, until the mixture has thickened and is bubbling. Remove from heat and cool completely.

Recipe by Kate Wood, The Wood and Spoon; Adapted from Nigella Lawson

Directions

Preheat the oven to 300 degrees. Line the bottom and sides of an 8-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.

Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes. Remove the crust from the oven, then turn the oven up to 350 degrees. Spread preserves over warm crust. Dot the preserves with raspberries on top.

Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling (preserves and berries) with streusel and bake for 30–35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges. Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. Drizzle the bars with vanilla icing, if using. Serve at room temperature or cold.

Recipe by Sally McKenney, Sally’s Baking Addiction

To Make Ahead: The bars will stay fresh in an airtight container in the refrigerator for 5 days and frozen for up to 3 months. Thaw overnight in the refrigerator before serving and glazing.

Directions

Whisk the confectioners’ sugar, 2 tablespoons milk or heavy cream, and vanilla extract together. Add another tablespoon of milk or heavy cream to thin out as needed. For thicker icing, add a little more confectioners’ sugar. Taste, then add a pinch of salt, if desired. If not using right away, cover and store icing in the refrigerator for up to 2 days.

Recipe by Sally McKenney, Sally’s Baking Addiction

Note: Heavy cream yields a thicker, creamier icing. Milk yields a thinner icing.

Directions

Make the gingerbread bundt cake: Preheat the oven to 325 degrees. Spray a 10-cup Bundt pan generously with nonstick baking spray. In a large bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt. In a separate bowl, whisk the eggs well. Whisk in the oil, then whisk in the granulated sugar followed by the molasses. Pour the egg mixture into the flour mixture and stir until just combined. Add the hot water and stir well. Scrape the batter into the prepared pan. Bake the cake until a cake tester inserted into the center comes out clean, 50 to 55 minutes. Let the cake cool in the pan on a wire rack for 10 minutes.

Make the lemon glaze: Whisk the confectioners’ sugar with the lemon juice until smooth.

Assemble the cake: Flip the cake out onto a rack set over a baking sheet. Let the cake cool for another 5 minutes. Using a long skewer, poke deep holes all over the cake. Drizzle the glaze over the cake, trying to get some into each hole and brushing the glaze so it covers the entire surface of the cake. Serve warm or let cool completely.

Recipe by Angie Zoobkoff, Leite’s Culinaria; Adapted from Uncomplicated by Claire Tansey

Directions

Preheat the oven to 300 degrees. Grease three 9-inch cake pans and line bottoms with parchment paper.

Begin by making the cake batter. In a medium-sized bowl, pour the hot coffee over the chocolate chips. Let it stand for a couple of minutes and then stir until the chocolate has melted.

In another bowl, sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

In a stand mixer, beat eggs until thickened and a pale yellow color. Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, beating until combined. Add the dry ingredients and beat just until combined.

Divide the batter between the three cake pans. Bake on the middle racks of the oven until a toothpick inserted in the center comes out clean, approximately 1 hour. Let the cakes rest in their pans until completely cool. Then, invert the layers onto individual pieces of plastic wrap so that you can wrap each tightly until ready to use.

Make the raspberry sauce: Add the cornstarch to a small saucepan and whisk to get rid of any clumps. Then add the raspberries and preserves to the pan. Cook over medium heat until everything is warm and heated through. Pour into a bowl and refrigerate.

Make the frosting: Beat the mascarpone and butter until very fluffy and light. Add the powdered sugar and beat while streaming in 2 tablespoons of cream. If the frosting is too thick, add 2 more tablespoons of cream, or as needed.

Assemble the cake: Place the first cake layer on a cake board or cake stand. Smear (or pipe) a tiny bit of frosting along the rim of the cake layer. Then spoon raspberry sauce onto the center of the cake layer, spreading a thin layer with the back of the spoon, just until it reaches the frosting along the rim. The frosting acts as a barrier to keep the raspberry sauce from spilling over the edges. Repeat this step for the next cake layer. Once the top layer has been put in place, use a frosting spatula to generously cover the top of the cake and lightly smear the sides of the cake with your frosting. Place the evergreen sprig onto the center of the cake, along with a couple of cinnamon sticks, fresh raspberries, and a finishing sprinkle of powdered sugar.

Recipe by Beeta Hashempour, Mon Petit Four

Directions

Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until skins begin to split, about 10 minutes. Rub warm nuts vigorously with a clean kitchen towel to remove skins. Return to baking sheet; toast until fragrant and golden brown, about 1 minute more. Cool, coarsely chop, and set aside.

In a small saucepan, combine sugar, water, and liqueur if using. Bring to a boil; stir until sugar has dissolved. Remove from heat; set aside to cool completely. Line a 9-by-5-inch domed metal or glass bowl with plastic wrap.

Cut rectangular sponge cake into thirds crosswise and lengthwise, making 9 rectangles. Reserve round sponge cake layer to use on top. Cut each rectangle diagonally in half, forming 18 triangles. Brush both sides of each triangle with some syrup. Line inside of bowl with triangle slices, pointed ends facing bottom of bowl, to form a sunburst pattern. Fit slices snugly so bowl is completely lined. Use small pieces of syrup-brushed cake to fill in gaps. Trim the round cake top to make it even and set aside. Transfer lined bowl to refrigerator.

Make the filling: Place cream and confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium until stiff, about 3 minutes. Gently fold in reserved nuts, toffee, and raspberries. Remove lined bowl from refrigerator, fill with cream mixture, and cover top with cake round. This will become the bottom of the zuccotto when unmolded. Cover with plastic wrap; refrigerate 12 hours or overnight.

Finish the cake: Place a wire rack on top of bowl, and invert zuccotto onto rack. Place on a rimmed baking sheet. Remove bowl and plastic wrap. Using a ladle, pour ganache over top of dome, letting excess drip down sides onto rack. Make sure to coat entire surface of the zuccotto. Cut into wedges. Ladle with creme anglaise. Serve immediately, garnished with chopped toffee, nuts, and berries.

Recipe from Martha Stewart Living, December 2001

Directions

Place chocolate in a medium bowl. Heat cream in a small saucepan until bubbles begin to appear around edges (scalding); pour over chocolate. Let stand 5 minutes, then stir until smooth. Set aside at room temperature until cool but pourable, stirring occasionally.

Recipe from Martha Stewart Living, December 2001

Directions

Make an ice water bath: Fill a large bowl with cold water and ice; set aside. In a medium bowl, whisk together egg yolks and sugar until lightened in color, about 2 minutes. Place milk, heavy cream, and vanilla bean and seed scrapings in a medium saucepan over medium heat. Bring to a simmer; reduce heat to low. Whisk about 1⁄3 cup of the milk mixture into the egg yolk mixture to temper it. Return this mixture to the saucepan.

Cook crème anglaise over medium heat, stirring constantly with a wooden spoon, until the mixture thickens to the consistency of heavy cream. Discard vanilla bean, then strain the crème anglaise into a medium metal bowl. Place the bowl over the ice bath to chill until ready to serve. Store in an airtight plastic container, refrigerated, up to 4 days.

Recipe from Martha Stewart Living, December 2001

Directions

Preheat the oven to 350 degrees. Butter the bottom and sides of an 11- by 17-inch rimmed baking sheet and a 9-inch diameter round cake pan. Line the bottom of each pan with parchment paper, and butter again. Flour the pans and set aside. In a small bowl, sift together the flour and cornstarch; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, vanilla, and 3⁄4 cup sugar on high until thick and pale, about 3 minutes. Transfer egg yolk mixture to a large bowl. Wash and dry the mixer bowl and the whisk attachment.

Combine the egg whites and salt in the mixer bowl, and beat on medium speed until soft peaks form, about 1 1⁄2 minutes. With the mixer running, slowly add the remaining 6 tablespoons sugar. Continue beating until stiff and glossy, about 1 minute.

Fold the egg white mixture into the egg yolk mixture. In three additions, fold the reserved flour mixture into the egg mixture. Transfer two-thirds of the batter to the baking sheet, smoothing the top with an offset spatula. Transfer remaining batter to the round cake pan; smooth the top with the spatula.

Bake until light golden brown and a cake tester inserted into the center comes out clean, about 20 minutes. Transfer the pans to wire racks to cool; turn out the cakes, remove the parchment paper, and wrap in plastic wrap until ready to use.

Recipe from Martha Stewart Living, December 2001

To Make Ahead: The cakes can be made ahead, cooled completely, and frozen for up to 2 weeks. Thaw completely at room temperature before using.

Directions

Place the pomegranate-cranberry juice and limeade concentrate in a pitcher. Stir until combined. Add the sparkling water and stir until well combined. Garnish with cranberries, limes, and mint. Serve chilled.

Recipe by Sara Welch, Dinner at the Zoo