Delicious Desserts

It feels like we’ve been staying at home forever and we’ve been spending more time in the kitchen than ever before (sometimes cooking and mostly eating). Baking bread has become America’s new favorite pastime. But for us, it’s desserts. So many delicious desserts. Here’s a quick look at three of our new favorites.

Ina's Chocolate Pudding Cream Tart

The Chocolate Pudding Cream Tart is a recipe from How Easy It That? All I can think to say about it is that it is delicious. I’ve seen someone refer to it as a Chocolate Pudding Dream Tart. I could not agree more. It is easy to make but it does take some time and have several steps - baking the crust and letting it cool, making the pudding and letting it sit for 6 hours - so you need to time it out a bit. This isn’t a throw it all together kind of dessert, but it is totally worth every minute. I didn’t have Kahlua so I just left it out. I think it’s meant to enhance the chocolate flavor - but I think it was amazing even without it.


Ina's Lemon Angel Food Cake

I made this Lemon Angel Food Cake with my mom Barbara during a Google Hangout. My family has been taking turns hosting them as a way to stay in touch. We’ve had a lot of fun and even learned a few things. My mom took us through this recipe from Family Style.

The recipe calls for a lot of sifting (both the flour and sugar) and, as you can see from the photo, it requires a lot of bowls. Very thankful to have our Round Double Mesh Sifters and Stainless Steel Mixing Bowls on hand to make it work. Ina is very precise with her recipes, they are tested over and over to ensure the best result, so if the recipe calls for sifted sugar and sifted cake flour, you sift! We served it with strawberries and it was perfect. A fun, hands-on recipe to make and even better to eat.


Skillet Berry Cobbler

Cindy came across a recipe for Healthy Blueberry Cobbler from Fit Foodie Finds She had 5 packs of raspberries, blueberries, and blackberries that were going to go bad and went on a search for a simple cobbler recipe. She found this one that used a 12-inch Skillet and had to give it a try it. Cindy loves cooking on the Cast Iron Skillet but had never used it for a cobbler. She added raspberries and blackberries to the recipe and voila the Skillet Berry Cobbler was born. It is such a pretty dessert. Add a dollop of whipped cream and you are good to go! The recipe is below but here's a step-by-step video as well!

We hope this post encourages you to try one of these desserts. We promise they will make whatever day it is a little more special.


- Cassandra

Chocolate Pudding Cream Tart


For the crust:
2 cups graham cracker crumbs (to make 2 cups of graham cracker crumbs, crush 14 graham crackers in a food processor fitted with the steel blade and process until finely ground.)
1/3 cup sugar
1/4 pound (1 stick) unsalted butter, melted 

For the filling:
4 cups whole milk
3/4 cup sugar
5 extra-large egg yolks
1/3 cup cornstarch
1 teaspoon kosher salt
7 oz good bittersweet chocolate, such as Lindt, broken
2 tablespoons  (1/4 stick) unsalted butter, diced
1 tablespoon Kahlua (we didn't use this)
1 teaspoon instant coffee powder, such as Nescafé Clásico
Sweetened whipped cream (note below)
Shaved bittersweet chocolate, for garnish


Preheat over to 350 degrees.

Combine the graham crackers, sugar, and butter in a bowl and mix well with a wooden spoon. Lightly press the mixture into an 11-inch metal tart pan with removable sides. Bake for 10 minutes and set aside to cool.

Heat the milk in a small saucepan until almost simmering. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch, and the salt and, with the mixer on low speed, slowly pour the milk into the bowl. (I pour the hot milk into a measuring cup first to reduce spills.) Pour the mixture into a large saucepan and cook over medium-low heat for 5-10 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add chocolate, butter, Kahlua, and coffee. Beat with a whisk until smooth and pour into cooled crust. Place plastic wrap directly on the chocolate filling and chill the tart for 6 hours, until cold. Decorate with whipped cream and shaved chocolate and serve cold.

*To make sweetened whipped cream place 1 cup heavy cream, 2 tablespoons sugar, and 1 teaspoon pure vanilla extract in the bowl of an electric mixer fitted with the whisk attachment. Beat until it forms peaks. 

Lemon Angel Food Cake


2 cups sifted superfine sugar, divided
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites, at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon pure vanilla extract
1 1/2 teaspoons grated lemon zest (2 lemons)


Healthy Blueberry Cobbler from Fit Foodie Finds

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