White chocolate, refreshing peppermint, cream cheese and whipped cream combine for a rich, light textured dessert for the holidays. This creamy mousse, piped into two-ounce ramekins, is a small indulgence that’s big on taste and satisfaction. Just enough to satisfy the end-of-dinner sweet tooth following a holiday meal.

Sweet temptations seem to be everywhere this time of year. If you eat healthy most of the time, a little splurge won’t have a big impact. After all, eating is not purely about calories and nutrition; it’s also about enjoyment and celebration. You just have to be smart about it.

White chocolate mousse is a standard for my catered holiday parties. It’s always a hit. My recipe tasted great, but I wanted something a little more stiff for piping. A friend and fellow personal chef, Deb Spangler, gave me the idea to add cream cheese for body. It was just what it needed.

Next, I was running through Trader Joes and a gal was handing out samples of something white chocolate with peppermint flavor. Bingo! I love it when inspiration hits. The perfect new twist on white chocolate mousse.

For the peppermint flavor, use a quality peppermint extract like Boyajian. When you top this mousse with a sprinkle of crushed peppermint candies, it’s pretty visually and tastes even better.  I also use Peppermint Snow from Williams-Sonoma for added peppermint flavor and a little crunch. If it’s not available, you could make your own by crushing good peppermint candies in a heavy zip bag with a rolling pin.

On to the white chocolate. Purchasing a top quality brand will make a big difference. I like to use the French brand, Valrhona. They make a 35% cacao white chocolate bar that is sweet and creamy. It’s available at Sur La Table and from other sources. But wait, is white chocolate really chocolate? It depends on whom you ask. Purists will argue that it’s not really chocolate. It does taste different, to be sure. You decide for yourself. I just know it tastes terrific in this recipe.

To make the mousse, start by slowly melting the white chocolate with a little unsalted butter over a barely simmering double boiler. To create one, place a medium saucepan filled with a few inches of water over medium heat. When the water starts to simmer, place a stainless steel bowl on top of the pan with the chocolate and butter and turn heat to low. The bottom of the bowl should not touch the water. This gently melts the chocolate and butter. Do it too fast and your chocolate will be grainy.

After the white chocolate and butter are melted and cooled, follow the recipe to finish the mousse. It’s easy to make. Chill for a few hours. It can be made a day ahead as well. To pipe, follow directions at this post.

One more note – the peppermint extract and peppermint snow would make terrific homemade peppermint ice cream as well.

White Chocolate Peppermint Cream Cheese Mousse with Peppermint Snow

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White chocolate, peppermint, cream cheese and whipped cream combine for a rich, light textured dessert treat. Piped into two-ounce ramekins, it makes for a small indulgence that’s big on satisfaction. Just enough to satisfy the sweet tooth following a holiday meal without being overkill. Inspired by my buddy Deb Spangler.

Serves: 6-8 in small 2 ounce ramekins

Ingredients

2 tablespoons unsalted butter

6 ounces good quality white chocolate, like Valhrona

1 cup heavy whipping cream, well chilled

1 1/2 teaspoons peppermint extract

1 tablespoons agave syrup

a pinch of salt

6 ounces lite cream cheese

Peppermint Snow, from Williams-Sonoma (or good quality peppermint candies, crushed fine)

Red sugar sprinkles, optional (for more color)

Directions

1) Fill a medium saucepan with a few inches of water to set up a double boiler. Place butter and white chocolate in a stainless steel or glass bowl that will fit partially inside the pan. The water should not touch the bottom of the bowl. When the water comes to a strong simmer, place the bowl on top and turn the heat down to low. You want to slowly melt the chocolate and butter together. It will take just a few minutes. When it’s melted together, stir and remove from the heat. Allow to cool.

2) In a separate bowl or container whip the cream to stiff peaks. Add the peppermint extract, agave syrup and salt.

3) In the bowl with the cooled white chocolate, add the cream cheese and whip until smooth. Fold in the whipped cream by hand. Cover and chill for a few hours to stiffen up before serving if you are piping. Otherwise it can be served soft. Small 2 ounce ramekins work well. At serving, sprinkle with the peppermint snow. Red sugar crystals are optional for more color.

Other helpful links and information:

Star or French tips (with a nice photo showing them) and baking supplies on the web at The Ultimate Baker

18″ disposable piping bags, package of 10 or package of 100 from The Ultimate Baker

Ateco 18″ disposable pastry bags also available at Sur La Table (set of 10)

The Breville handheld immersion blender with whisk attachment and comfortable hand grip is a handy tool that makes whipping cream easy, at Sur La Table.

Fun article about white chocolate from Serious Eats

Boyajian Peppermint Flavor

Classic white 2 ounce round porcelain ramekins, from Sur La Table and a great price. These are handy for lots of things.

For the perfect finale to your Thanksgiving feast, here’s a creamy, sweet and light pumpkin dessert. I’ve overhauled my original recipe for cooks concerned with using refined white sugar and heavy dairy cream. This fantastic dessert is now made with agave syrup, a lower glycemic alternative to sugar, and Healthy Top, a dairy-free, soy-free replacement for heavy cream. It retains it’s wonderful texture and most importantly, spiced pumpkin flavor.

I posted the original version of this recipe two years ago. It was definitely in the splurge category because of the heavy cream. A once a year dessert reserved for Thanksgiving. The results of this updated recipe are terrific – 37% less fat and 28% less saturated fat (and that is from coconut, not animal sources).

Today, I’m even more focused on creating healthier recipes. For one thing, that means minimizing or eliminating refined white sugar. I’ve discovered products like Healthy Top and Xagave syrup and have begun experimenting with them to reduce fat and calories. While agave is still a sweetener, and we must be mindful of using all sweeteners, I like how the Xagave brand is made. In this recipe, I’ve replaced 3/4 of a cup of white sugar with 1/2 cup a agave syrup. Ifyou want to reduce all sugars further, try using liquid stevia. Metric conversions are listed in the recipe.

Just like the original, this pumpkin “mousse” is versatile. You can pipe or spoon it into stemmed wine glasses, brandy snifters or glass dessert dishes. Garnish with a sprinkle of cinnamon and you’ll have a hit on your hands.

To save time on a busy Thanksgiving day, make this pumpkin dessert a day ahead. Place the mousse in a disposable piping bag with a star tip in the end, ready to go for serving.

When you are ready for dessert, slice off the tip of the plastic bag to expose the metal tip. Twist the top of the bag to squeeze the contents down into the tip and pipe. As I am right-handed, I twist and gently squeeze with my right hand and guide the bag with my left.

Mousse and other soft fillings, either sweet or savory, are easy to store and transport in a disposable piping bag. I use a star tip size #865 – #867. These are larger tips than what you find at typical kitchen supply stores. They can be purchased at a restaurant supply, pastry supply, or on the web.

The disposable piping bags are 18” and available in a roll. One box will last a long time. I’ve also noted a source below that sells smaller quantities. I use them not only for piping mousse, but deviled egg filling and even fancy mashed potatoes. They come in handy and are clean and sanitary compared to the old cloth style.

I’m not a big fan of pumpkin pie but I do love the lightness and flavor of this pumpkin mousse. Try this new version and let me know what you think.

A note on sugar content: For those concerned with reducing all sugars in their diet, not just refined white sugar, you can use stevia instead of agave. As Healthy Top does contain sugar, using stevia would reduce the overall sugars to 8 per serving, only what is in the Healthy Top. The liquid form should incorporate easily.

Creamy Spiced Pumpkin Dessert – Reduced Sugar and Dairy Free

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Creamy, rich-tasting and light with a spiced pumpkin flavor, I’ve replaced the sugar with agave syrup and the heavy cream with Healthy Top to reduce fat and calories. This is a healthier recipe than the original, and it tastes delicious. Make it a day ahead and have dessert taken care of during a busy Thanksgiving celebration.

A note on spices and sweeteners– You can use the individual spices noted below and adjust to your taste. I often use a blend from Penzeys called Cake Spice. It’s an aromatic blend of China cinnamon, star anise, nutmeg, allspice, ginger, and clove. I also love Penzeys Double Vanilla. It’s good quality and strong. As Healthy Top does have sugar in it, if you want to reduce the sugars, use stevia. The liquid form would incorporate easily. It also would reduce the sugars to 8 sugars per serving overall.

Serves 6-8

Ingredients

1 1/2 teaspoons (4 gr) unflavored gelatin (less than 1 envelope)

2 tablespoons (30 ml) cold water

3 large egg yolks

1 15 ounce (425 gr) can solid-pack organic pumpkin (not pumpkin pie base)

1/2 cup (167 gr or about 130 ml)) agave syrup (I prefer Xagave brand)

1 teaspoon Penzeys Cake Spice blend (or blend 3/4 teaspoon cinnamon, 1/4 teaspoon ground ginger and a good pinch of clove and nutmeg)

2 teaspoons (10 ml) good quality vanilla (I use Penzeys double vanilla)

1 16 ounce (473ml) container of Healthy Top, chilled approximately 1 hour

Directions

1)  Fill a medium saucepan with a few inches of water and bring to a simmer.

2) In a medium metal bowl, sprinkle gelatin over cold water to soften for 1 minute. Whisk egg yolks into gelatin until smooth. Set bowl over the saucepan of simmering water. Cook gelatin-egg mixture, whisking constantly, until an instant-read thermometer inserted into mixture registers 160°F (71 C), about two minutes. Use a digital thermometer for easy reading, tilting bowl to facilitate measuring the temperature.

2)   Remove bowl from pan and by hand with a French whisk or balloon whisk, beat egg mixture until cool and thickened, about 5 minutes. You can also use an electric mixer with the whisk attachment. The mixture will be sticky. Beat in pumpkin, Xagave, spices and vanilla until smooth and combined. Chill pumpkin mixture, covered with plastic film, until thickened and cool, about 30 minutes.

3)  In the bowl of a standing mixer with whisk attachment, beat Healthy Top on high speed until thick, creamy and stiffened. Beat in the pumpkin mixture. You can also use a hand mixer.

4)   Transfer mousse to a large pastry bag fitted with a large plain or star tip chill in the refrigerator for a few hours and up to a day ahead to firm up. You can also place the dessert in a large bowl and cover with plastic film. At serving, pipe or spoon into stemmed glasses or glass dishes. Just before serving, garnish with cinnamon.

Other Helpful Links, Tools and Information:

Here is the link to the original recipe with sugar and heavy cream

Star tips (with a nice photo showing them) and baking supplies on the web at The Ultimate Baker

18″ disposable piping bags, package of 10 or package of 100 from The Ultimate Baker

Ateco 18″ disposable pastry bags also available at Sur La Table (set of 10)

Whisks are an essential tool. Here are several that I use – A French whisk and a balloon whisk.

A standing mixer is a handy tool for serious cooks. It provides hands-free operation. I have a KitchenAid Pro 600. It has a powerful motor and a 6-quart bowl. It comes in a smaller 5-quart model as well.

Questions & answers about stevia from Stevia.com

Information about Xagave brand of agave syrup

I’ve made this recipe at least ten times in the last few months, always to rave reviews and clean–licked bowls. It’s my go-to chocolate “ice cream” recipe now. With a simple ingredient list and good quality chocolate in the pantry (always), this sorbet can be made when the craving strikes. It’s easy to make because there is no tricky custard base to prepare. Just bittersweet chocolate, cocoa powder, sugar (organic cane or coconut crystals), water, vanilla and my extras of espresso powder and spices.

Technically a sorbet is made without dairy, so no milk or cream as with ice cream or gelato.  If you use bittersweet chocolate its dairy free, a real treat for people with dairy sensitivities. In fact I made it for a friend who is dairy allergic and he was thrilled! And while nothing with chocolate is really low fat, with no cream or egg yolks in the recipe I feel less guilty enjoying chocolate sorbet.

I first encountered chocolate sorbet while apprenticing in a restaurant. The pastry station made a rich tasting chocolate “ice cream” I was surprised to find was really a sorbet. Although I love to make homemade ice cream, I never tried to recreate it at home…until I discovered this recipe. We were totally surprised at the deep, pure bittersweet chocolate flavor and smooth texture.

The base takes just a minute to come together, followed by a chill down in an ice bath and chilling in the refrigerator until cold. Finally, process in your ice cream maker and allow it to firm up in the freezer.

One note about cooking the base. Be sure to use a large pan, at least 5 quarts for a single batch.When you combine the water, cocoa and sugar you bring it to a boil for 45 seconds. When it boils, the chocolate base bubbles fiercely and rises quickly in the pan. Keep whisking. You do not want it to boil over. If it starts to get away from you, remove the pan from the heat briefly, keep whisking, and it will calm down. With a large enough pan you should not have a problem.

This is a recipe that calls for high quality bittersweet chocolate. Our favorite happens to be Scharffen Berger 70% cacao. I order five pound bags of petite baking squares from Chocosphere, a wonderful resource for chocolate. You can also purchase blocks of chocolate or buttons.

Because you are blending the cocoa powder with a liquid (water), Dutch process cocoa powder (versus natural) is best. It’s processed to make it blend more easily with liquids. For cocoa powder, I use Penzeys high butterfat Dutch process cocoa powder. Other high quality Dutch cocoa powders are available on Chocosphere from Valrhona and Guittard.

In terms of my flavor additions, Chinese Five Spice is a blend of cinnamon, star anise, anise seed, ginger and clove. Experimenting with it years ago I found it has a great affinity for chocolate. When making anything chocolate, I often add a little five spice. Adding espresso powder accents the rich flavor of chocolate with no coffee flavor. It’s available in most grocery stores and online as well.

A note on sugar: I’ve started making this with half raw organic coconut crystals. It looks like brown sugar, does not taste like coconut, and has a lower glycemic rating than sugar.

A note on tools: if you don’t have a digital kitchen scale, I highly recommend you get one. It’s a tool I could not live without. Weighing your ingredients when weights are provided is always more accurate and often easier. For this recipe you need 6 ounces (170 grams) of chocolate. Rather than guess, weigh it.

You will need an ice cream maker. They come at all price points. I bought the Lussino Ice Cream Machine from Italy. It was an investment, yes, but I love it. My last model lasted for fifteen years and a friend still has it and uses it.

Next time you get a craving for chocolate, try this deep, rich, spiced chocolate sorbet. If you don’t have an ice cream maker, here is your excuse to buy one! You won’t be disappointed.

Chocolate Sorbet with Espresso and Chinese Five Spice

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This recipe is adapted from David Lebovitz’s marvelous ice cream book, The Perfect Scoop (Ten Speed). I add espresso powder and Chinese Five Spice for a surprising twist and great flavor. The original recipe makes a quart. I often make a batch and a half because it goes too quickly. You’ll need an ice cream maker and a digital scale for tools.

Yield: 1 quart

Ingredients

2 ¼ (555 ml) cups water, divided use (1½ C/375 ml and ¾ C/180 ml)

1 cup (200 g) sugar (organic cane sugar or half raw coconut crystals)

¾ cup (75 g) unsweetened Dutch process cocoa powder

Pinch of salt

6 ounces (170 g) high quality bittersweet chocolate (I use 70%), chopped small

½ teaspoon pure vanilla extract (I use double vanilla)

1 teaspoon espresso powder

½ teaspoon Chinese Five Spice

Directions

1)   First prepare an ice bath, either in a large bowl or an extra sink. Fill a large bowl about half full of ice and cold water and set aside. Or, if you have a double sink, plug and fill it with ice and cold water as your ice bath. Measure out all ingredients, chop your chocolate and set aside. The cooking goes quickly.

2)   In a large saucepan (5 quarts), whisk together 1½ cups (375 ml) of water, sugar, cocoa powder and salt. Be sure to use a large pan. This mixture boils up and expands rapidly while cooking. If it starts to get away from you, move the pan off the heat for a few seconds whisking quickly to get it under control, then return to the heat. If you use a large enough pan you should not have an issue. Boil and whisk for 45 seconds, then turn off the heat and move pan to a cool burner.

3)   Immediately stir in the chocolate, then the vanilla, espresso and five spice. Whisk until smooth. Stir in the balance of the water (3/4 cup). Pour into a stainless steel bowl and place in the ice water bath. Stir occasionally until completely cool, then cover and refrigerate until well chilled, at least an hour. The colder the better.

4)   Pour chocolate base into your ice cream maker and process according to manufacturers directions. It will be soft when finished. Freeze for several hours to firm up, then serve.

Helpful links on ingredient resources and tools:

An amazing source for chocolate! Here is the link for Chocosphere

Penzey’s sells a rich, high butterfat Dutch process cocoa powder.

Raw, organic coconut crystals from Coconut Secret, check their site for stores

Yes, it was a big splurge, but here is the ice cream maker I use. It’s an investment, but my old one went 15 years and a friend is still using it! Lussino Ice Cream Machine from Italy.

Here are other options for ice cream makers by Cuisinart and DeLonghi. The Cuisinart comes in lots of fun colors.

Cruising slowly along Marine Avenue on Balboa Island, windows rolled down, fresh ocean air filled the car along with memories from summer’s past. The quaint, Cape Cod style street is lined with cute little beach boutiques, gift shops and restaurants. We passed Amelia’s, a Balboa Island landmark for fifty years. That’s when I remembered a favorite dessert I had not made in ages. Italian Lemon Mousse.

As soon as we got home I dug out the faded little scrap of a recipe from a kitchen notebook. It was dated more than 25 years ago. The original recipe was from Amelia’s restaurant. Light, airy in texture with a lemon flavor, this mousse is a combination of whipped egg whites, lemon custard and whipped cream all folded together. Being more health minded these days, I looked at the amount of heavy cream in the original recipe and sighed. Probably why I haven’t made it in so long.

I wanted to keep the flavor and texture but reduce the fat, so I turned to a new product I’ve discovered called Healthy Top. It’s a shelf-stable, non-dairy, non-soy whipping cream replacement made with organic coconut oil, almonds, cashews and sweet almond oil. It contains no hydrogenated oils or trans fats.

Comparing Healthy Top to heavy cream, it has 30% less fat. The box says it whips like cream, so I decided to find out. Friends coming over for dinner would be my guinea pigs.

This recipe has three steps: cook the custard base, whip the egg whites and whip the “cream”. The mousse can be made a few hours ahead and refrigerated until serving time.

To cook the custard, set up what is called a double boiler. The French term is Bain Marie or water bath. It’s a gentle, indirect method of cooking things like custards. Place a large saucepan on the stove top with a few inches of water in it. Bring the water to a low simmer. Choose a stainless steel or glass bowl that will fit mostly inside the pan taking care that the bottom of the bowl does not touch the simmering water.

In your bowl, whip egg yolks by hand with a whisk until thick and pale in color. It will give your arm a good workout. Then whisk in the sugar, lemon juice and lemon zest. Place the bowl on the saucepan of water and cook yolks, whisking. It takes just a few minutes to transform into a thick but light custard. You will know when it is ready when the custard coats the back of a spoon. You’ll be able to draw your finger through it and the line stays.

Whip the egg whites until stiff and glossy, then set aside. For hands-free preparation use a standing mixer with a wire whip attachment. Alternatively, use a hand mixer or an stick blender with whip attachment. Clean the whip attachment, then use to whip the Healthy Top.

The Healthy Top needs to be chilled 30 minutes before whipping. Cut the box open and scrape or pour it into your mixing bowl. Mine was very cold and became a sold mass. After whipping I was amazed how it looked like whipped cream, but more ivory colored and not as light textured as cream.

The last step is to combine all three parts by gently folding together with a flexible spatula. Cover and chill your mousse until serving time. It looks nice spooned into balloon wine glasses toped with fresh mint and blackberries.

My dinner guests licked their glasses clean! A successful experiment. I’m looking forward to trying Healthy Top in other recipes. Strawberry Shortcakes anyone?

Italian Lemon Almond Mousse

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This favorite dessert from 25 years ago was adapted from Ameila’s restaurant on Balboa Island in Newport Beach, California. I’ve replaced the heavy cream with Healthy Top by MimicCreme, reducing fat by 30% and adding a lovely almond flavor. Garnish with a few fresh blackberries and mint leaves. If you want to make the original version, use 1/1 2 cups of heavy cream, whipped.

Serves 6

Ingredients

6 large or extra large eggs (preferably organic)

6 tablespoons sugar ( I use organic cane)

6 tablespoons fresh lemon juice (squeeze and strain)

Zest from 2 large lemons

1 box of Healthy Top, well chilled (you won’t need it all)

1 dry pint fresh blackberries

Mint to garnish, optional

Directions

1)  Separate the egg whites from the yolks while they are cold (it’s a little easier) and set the whites aside to come to room temperature for better volume when you whip them.

2) Set up a double boiler. Place a large saucepan on the stovetop with a few inches of water in it. Bring the water to a low simmer. Choose a stainless steel or glass bowl that will fit mostly inside the pan taking care that the bottom of the bowl does not touch the simmering water.

3) In the bowl, whip egg yolks by hand with a whisk until thick and pale in color. It will give your arm a good workout. Then whisk in the sugar, lemon juice and lemon zest. Place the bowl on the saucepan of hot water and cook yolks, whisking until it forms a thick, light custard. You will know when it it ready when the custard coats the back of a spoon. You’ll be able to draw your finger through it and the line stays. Remove the bowl of lemon custard and set aside to cool.

4) While custard is cooling, whip egg whites to stiff, glossy peaks with a standing mixer fitted with a whip attachment. Alternatively use a hand mixer or stick blender with whip attachment. Next, whip the Healthy Top for about 2 minutes. It will look like thick, ivory colored heavy cream.

5) When custard has cooled, gently combine all three parts: custard, whipped egg whites and whipped “cream”. Chill until serving time. Serve in balloon shaped wine glasses or bowls topped with blackberries and garnished with mint. For extra lemon flavor, zest additional fresh lemon zest over the top.

Other links you might enjoy:

The official site for Balboa Island, Newport Beach, California

The site for more information on Healthy Top by MimicCreme

Recipes using MimicCreme and Healthy Top

Although a berry cobbler can be made with many kinds of berries, my all-time favorite is with boysenberries.  I am absolutely wild about boysenberries.

A California treasure almost lost, boysenberries are a cross between a blackberry, raspberry and loganberry. This is the beautiful berry that made Knott’s Berry Farm famous. Deep red-purple in color, these juicy gems are rarely found beyond a farmers market and their season is just a few weeks long.

When I discovered boysenberries at Bristol Farms a few days ago I jumped for joy, greedily grabbing six boxes. Thankfully the produce guy knew me. He just laughed as I stood there with an open container, stuffing them in my mouth exclaiming “I can’t believe you have boysenberries”! Curious shoppers figured they must be special and started picking up boxes. The limited supply quickly dwindled.

My life-long love affair with boysenberries started as a kid. My dad is a Pastor and his first church was the little white Church of Reflection at Knott’s Berry Farm. Walter Knott agreed to him using the church for his growing congregation if he would hold services for employees on Sunday. I practically grew up on Knott’s Berry Farm. The memories are very special.

Knott’s, famed for boysenberry pie, jam, juice, popsicles, pancake syrup and tarts: I could never get enough. Back then it wasn’t roller coasters and wild rides, but the famous chicken dinners and all things boysenberry that drew the happy, hungry crowds.

With my stash safely home, boysenberry cobbler came to mind. While not exactly health food, at least cobblers bypass the calories of a pie’s pastry crust and rely on a crispy, crunchy baked topping to crown the berries. I experimented with cornmeal and whole wheat flour for the topping, but went back to my old standard recipe with all purpose flour.

This recipe is easy and fast to put together. The topping is sprinkled on, so no fussing with dough to make a biscuit topping. The sprinkled topping also allows you to control the amount; use a little or a little extra. I bake the cobblers in 8 ounce porcelain ramekins, which make for a personal treat.It’s fun to dig into your own little dessert. If you don’t have ramekins you will find them a very useful addition to your kitchen collection. You can also use 8 ounce oven safe deep dishes.

If you can’t locate boysenberries, use fresh blackberries or a combination of blackberries and raspberries for a wonderful cobbler. For even more of a treat, top with a small scoop of low fat vanilla ice cream or low fat frozen yogurt.

A note on the recipe source: I’ve adapted it from what I think is old Williams-Sonoma recipe. I’ve checked their website but can’t find the same recipe.

If you need to make this gluten-free, use a GF blend such as Bob’s Red Mill or King Arthur Flour’s gluten-free multi-purpose flour in place of the all purpose flour. Both are good quality.

Berry Cobbler with Boysenberries

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If you can’t find boysenberries, use blackberries or a combination with raspberries.  I like to make personal cobblers in 8-ounce porcelain ramekins (sometimes called souffle cups) because everyone likes their own dessert. You can double the fruit and make it in a larger baking dish to serve more. While this is not exactly “health food”, at least you are not getting all of the fat and calories of a pastry piecrust. No crust makes this easy and fast to assemble and bake.

Serves: 2

Ingredients

Topping

¼ cup (22 grams) all purpose flour (or gluten-free blend such as Bob’s Red Mill)

¼ cup (22 grams) granulated sugar (I use organic evaporated cane sugar)

¼ teaspoon baking powder

1 egg, beaten (you’ll only need ½ for 2 servings)

Berry Filling

1 tablespoon (10 grams) all purpose flour (or gluten-free blend such as Bob’s Red Mill)

3 tablespoons (35 grams) granulated sugar

12-14 ounces (340-400 grams) fresh berries, about 2 ½ cups

2-3 tablespoons (30-45 grams) unsalted butter, melted, plus a little extra to butter the ramekins

Directions

1)   Pre-heat your oven to 375 degrees (190C).  While the oven is heating, make the topping and assemble the cobblers.

2)   For the topping, combine the flour, sugar, baking powder and ½ of the egg in a small bowl and mix with your fingers, a fork or a pastry blender until well blended and crumbly. It will have a loose, sandy texture. Don’t use all of the egg (for 2 servings) or the topping will be too wet.

3)   For the filling, combine the flour and sugar in a bowl; add berries and toss gently to coat them.

4)   With a little of the extra butter and a paper towel or pastry brush, wipe the inside of the ramekins. Pour in the berries, dividing between the two ramekins. Press them in gently but don’t crush the berries. Sprinkle a few tablespoons of the topping over the berries and drizzle with melted butter.

5)   Bake until the tops are golden and crusty and the berries are bubbly and hot, about 30-35 minutes. As ovens vary, check the cobblers early. When baking it helps to place the ramekins on a rimmed baking sheet for easier handling and to catch any drips.

6)   Cool briefly and enjoy alone or with a small scoop of low fat vanilla ice cream or low fat vanilla frozen yogurt.

For more information on boysenberries and related recipes try these links:

Information on boysenberries

Berry-Almond Crumble from Simply Recipes

Nectarine and Raspberry Cobbler from White on Rice Couple. Boysenberries would be good in this too.

How to Select Summer Fruits by David Lebovitz

From the first bite, you experience the soft crunchy texture from cornmeal and ground almonds, the fresh flavor of lemon, and moist richness that comes from olive oil.

Needing a gluten-free, dairy-free dessert for a client, I adapted one of my favorite cake recipes from Deborah Krasner’s The Flavors of Olive Oil: A Tasting Guide and Cookbook to meet the need. I also turned to Bob’s Red Mill for gluten free cornmeal and flour blend.

By using gluten-free cornmeal, gluten-free flour blend and almond milk, this olive oil cake turned out beautifully.  Now, I always make it this way. It’s one of my go-to dessert recipes and it never disappoints.

Perfect after dinner with fresh berries, this cake also works with a cup of tea in the afternoon or with a cup of coffee for a weekend breakfast. A dusting of powdered sugar is all that is needed, but fresh berries are a nice addition.

There are many great things about this recipe. It is easy to make. The batter is done quickly in a food processor, then poured into a parchment-lined springform pan and baked.  It can be made two days ahead, wrapped and refrigerated. I think it would also freeze well, but it never lasts that long. No frosting required: just a dusting of powdered sugar. Sometimes I add a little whipped cream on top, but it’s really not needed.

Honestly, I could just eat the batter. I relish licking the spatula and scraping my finger around the food processor bowl after the cake is in the oven.

I plan to test the recipe with other nuts such as hazelnuts and pistachios. For a vegan version, I’d like to test an egg substitute. No matter how you make it, I’ll bet it will become one of your regular recipes too.

Lemon Almond Polenta Cake (Gluten free)

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This recipe was published in Eating Well Magazine, Spring 2003, and originally in The Flavors of Olive Oil: A Tasting Guide and Cookbook by Deborah Krasner.I’ve adapted the recipe to be gluten-free and dairy-free, with a few minor changes. It’s wonderful for dessert with berries, even an afternoon snack or breakfast. Thank you to Deborah Krasner for her wonderful original recipe. If you use the metric measurements, please let me know your results. As baking is about accuracy, I worked hard to make sure the conversions were correct.

Serves: 12

Ingredients

½ cup (90 grams) gluten-free cornmeal, medium to coarse grind  (Bob’s Red Mill) or standard cornmeal
½ cup  (65 grams) gluten-free flour blend (Bob’s Red Mill) or standard all-purpose flour
2 teaspoons (7 grams) baking powder, aluminum-free
¼ teaspoon table salt (2 grams)
1 ½ cups (7 ½ ounces or 210 grams) whole raw almonds
1 cup, 7 3/4 ounces  (215 grams) sugar, preferably organic evaporated cane juice or regular granulated
1 large lemon, Meyer if available
¾ cup (175 ml) extra virgin olive oil
½ cup (125 ml) almond milk, organic unsweetened vanilla
2 large eggs, organic
¾ teaspoon almond extract (the original was ½ teaspoon, I like a bit more)
Powdered sugar to finish before serving
Fresh berries and mint, optional

Special equipment

9” (23 cm) springform pan
Parchment paper rounds or wax paper
Food processor with steel knife
Digital scale (helpful but not mandatory)

Directions

1)   Pre-heat oven to 325 (163C) degrees

2)   Spray a 9” springform pan with non-stick spray and line with a parchment round cut to fit the bottom.

3)   In a medium bowl, whisk cornmeal, flour, baking powder and salt together.

4)   In the bowl of a food processor fitted with a steel knife, pulse the almonds and sugar for about 30 seconds. They should have a coarse, sandy texture to them.

5)   Cut lemon in half. Juice one half to get 1 ½ tablespoons; discard rind and add juice to the food processor. Pick the seeds from the other lemon half, cut lemon half into four pieces and add to the food processor. Process for 45 seconds.

6)   Add oil, almond milk, eggs and almond extract. Process for 1 ½ minutes. Add the cornmeal/flour mixture and give it a few long pulses to combine.

7)   Pour the batter into the prepared pan. Bake about 50-60 minutes, or until golden and firm to the touch, and a cake tester or toothpick comes out with just moist crumbs attached.

8)   Cool for 10 minutes in the pan, then run a thin bladed knife around the inside edge of the pan. Release the spring, remove the bottom pan and parchment, and cool on a wire rack. Let cool completely. Serve as desired with powdered sugar, berries, whipped cream or just plain.

The cake will hold for two days wrapped well and refrigerated.

Gluten-Free Cake & Cupcake Recipes, from the Gluten-Free Girl

Whole Lemon Bars, from David Lebovitz

Meyer Lemon and Cranberry Scones, from White on Rice Couple

It was years ago that I first encountered the ethereal dessert sauce called Champagne Sabayon. Served over mixed berries, its a luscious, light dessert. Simple to make, it’s been a favorite of mine ever since and one I use frequently when friends come for dinner.

Champagne Sabayon is light and foamy in texture. The color, pale golden like Champagne. The taste, sweet, but not too sweet. I’ve even made it with ginger ale and Fresca soda for a non-alcoholic version.

Egg yolks and sugar are whisked together until thick, pale and smooth. Then over a double boiler, the Champagne is whisked in little by little and voila! This magical sauce forms.

I’ve recently discovered that it holds up well made ahead; always good when you are entertaining. The difference is the sauce will be chilled versus slightly warm, but both are heavenly. For more variety and color, add bite-sized pieces of cantaloupe and honeydew melon, kiwi, pineapple and halved grapes.

Whether you make it just before serving or ahead, this is a dessert that will please every palate and not weigh you down after dinner.

Champagne Sabayon with Berries

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Ethtereal and light, this foamy sauce is easy to make and requires just three ingredients. Serve over fresh berries or mixed fruit. For mixed fruit add small chunks of melon, pineapple, kiwi or halved grapes. Make the Sabayon at the last minute and serve warm over chilled fruit, or make it ahead and serve chilled. If serving chilled, re-whisk before serving.

Serves: 4

Ingredients

4 large egg yolks
5 tablespoons granulated sugar
1 cup Champagne, sparkling wine or sparkling soda such as ginger ale or Fresca
16-20 ounces fresh berries, such as strawberries, raspberries, blackberries
Mint sprigs, optional garnish

Directions

1) Set up a double boiler using a 4 quart sauce pan and a medium size stainless steel bowl. The bowl should fit on top  and partially into the pan. Fill sauce pan with about 2-3 inches of water. Be sure the the water does not touch the bottom of the bowl you are using. Bring to a boil and turn down to a bare simmer.

2) Off of the heat,  whisk the egg yolks and sugar in the bowl until smooth, thick and pale. Place the bowl over the simmering water. Whisking quickly, in a steady stream add the Champagne. Continue whisking until the sauce becomes light and foamy and all of the Champagne is incorporated.

3) Place berries or mixed fruit in wine glasses, brandy snifters or glass bowls. Pour sauce over the top. Garnish with mint for color.

Champagne Sorbet and Champagne Mushroom Sauce By Elise Bauer at Simply Recipes

Champagne Cake at All Recipes

Here’s a simple recipe I often use for catered parties, large and small.  It’s a great recipe for your “go-to” party file.

With chilled heavy cream, high quality-high fat Dutch process cocoa powder (I use Penzeys), powdered sugar and vanilla, you can whip up a beautiful, creamy chocolate mousse in about 5 minutes. If you plan to serve it right away it will be a soft mousse.  If you refrigerate the mousse it will firm up a bit. It can even be made a day ahead to save time.

To serve, spoon or pipe the mousse into martini glasses, brandy snifters or stemmed wine glasses. For an over-the-top presentation that your guests will delight over, pipe the mousse into purchased chocolate shells. From bite-sized to small bowl sized, they make an elegant presentation. Garnish with berries, whipped cream and fresh mint for more flavor and color; a treat for the eye as well as the palate.

You can purchase varying sizes of chocolate shells at many better grocery stores, online and sometimes at stores like Cost Plus World Market. I like the Dobla Dessert Shells which come in four bite-sized shapes. Bissinger’s is another chocolate maker that sells a fancy two-toned heart shaped shell in white and dark chocolate. For a quick and simple dessert few can resist, whip up this chocolate mousse and let me know how you like it.

Five Minute Chocolate Mousse

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Note-this recipe will serve a crowd, but you can easily cut it in half for smaller groups.

Yield: About 16 in 4 ounce chocolate cups (that’s the big one in the middle of the above photograph)

Ingredients

48 ounces (3 pints) cold heavy whipping cream (the higher the fat the better)

1 cup unsweetened Dutch process cocoa powder , (I use Penzeys which is 22% butterfat)

1 cup powdered sugar

1 teaspoon pure vanilla (I use Penzeys double strength)

8 ounces whipping cream, whipped, for garnish

Raspberries or strawberries, for garnish

Chocolate sprinkles, for garnish, optional

Mint leaves, for garnish, optional

2-18” disposable piping bags and wide star tips, optional

Directions

In a standing mixer fitted with the whip attachment, place cold heavy cream. On a piece of wax paper or parchment, sift the cocoa powder and powdered sugar together to eliminate any lumps. Using parchment as a funnel, pour the cocoa powder-sugar mix into the mixer.

On low speed, begin to mix the mousse. Start on low or you will be wearing the cocoa powder. Whip the cream until powder starts to incorporate, stopping occasionally to scrape down the sides. As the mousse starts to smooth out, add the vanilla and increase speed to high. Whip the mousse until stiff.

Place mousse in 18” disposable bags fitted with a wide star tip. Twist top and close with a rubber band. Refrigerate until serving time.

When ready to serve, snip off point of piping bag and pipe into vessel of choice. Garnish with plain or sweetened whipped cream and berries.

This quantity should nicely fill approximately 16-4 ounce chocolate cups and enough bite sized chocolate cups for a big crowd as part of a dessert buffet.

Cooking at Home for Valentine’s Day

We never go out for Valentine’s Day dinner, instead opting for a quiet dinner at home. We skip the crowds, over-booked restaurants, over-worked kitchens and sometimes higher prices for special menus. We decided  long ago it’s not worth the hassle or the price tag when we can prepare a special dinner at home for far less.

Cooking at home is also nice when you want to treat your family or a group of friends that you love to a special dinner or just dessert. When it comes to dessert for Valentine’s day, it’s all about chocolate. Here is an easy to make yet decadent chocolate dessert to serve your sweetie or sweeties.

Chocolate Pudding or Pots de Creme?

As a kid, chocolate pudding meant opening a box of Jello, adding milk and following the directions. Of course, you can still do that today, but boxed chocolate pudding is no match for home made. The French call these Pots de Crème (pronounced poh-du-krem). Now that’s a name with some pizzazz.  Translation - pots of cream, which is basically what they are.  Luscious little cups or ramekins of good quality chocolate combined with hot cream, a little sugar and a few other ingredients. Some recipes add cocoa powder, vanilla, egg yolk, a pinch of salt and even cinnamon for a spiced version. The nice thing is you can easily keep the ingredients on hand to make these anytime your sweet tooth or a special occasion hits.

If the spiced version sounds good (it won’t to the chocolate purists, I understand), try adding a little Chinese Five Spice when heating the cream and espresso powder. Five Spice is a blend of cinnamon, star anise, anise seed, ginger and clove. It has a wonderful affinity for chocolate. I like to add Five Spice when I make chocolate gelato and it pairs well with this pudding recipe as well.

It’s All About the Chocolate

For my baking and dessert needs I keep both block chocolate and chocolate wafers in my pantry. If you have a block of chocolate it’s much easier to knock it down to size using a long serrated knife.  To skip chopping altogether, try chocolate wafers or buttons. The block chocolate in my pantry is from Scharffen Berger and for the buttons I keep a big box of Guittard Couverture Wafers.  The wafers are about the size of a nickel.  No chopping required, which makes it easier and faster…and better for nibbling.

High quality chocolate is essential for a recipe like this, so if you can’t find high quality chocolate at a store near you, order it off Amazon by clicking on the names above.

Another option, visit Chocosphere. This is a site that will send chocolate lovers into a trance. Chocosphere features 49 different brands of chocolates, almost from A to Z, from Alma Chocolate to Waialua Estate. To measure just the right amount of chocolate I always use a digital scale for accuracy. If you don’t have one, they are a worthwhile investment. I could not live without one in my kitchen.

Another ingredient note – for the espresso powder, I use Medaglia d’Oro. If you can’t find it at the store it can be ordered off the internet. The link above is to Amazon, or Market Hall Foods carries it.

The recipe I’ve made for years is from the February 1998 issue of Food and Wine Magazine by Jan Newberry with a few personal edits to that original recipe.  Once this pudding sets up it’s almost like a truffle. If you prefer it softer, plan to eat it sooner before it sets up or do as I do and add more cream to the recipe. Instead of a 1/2 cup I use 1 cup of heavy cream.

However you celebrate Valentine’s Day and whomever you celebrate with – your spouse, special someone, family or a group of friends,  Mocha Fudge Pudding is guaranteed to be a hit for dessert.

Chocolate Pudding: Pots de Creme

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This recipe is adapted from the February 1998 issue of Food and Wine Magazine, recipe by Jan Newberry. The ramekin size is not specified in the original recipe. I’d suggest using small ones, about 4 ounces. Sometimes I use espresso cups which are about 3 ounces. This recipe is very rich, so a small amount is usually enough to satisfy a sweet tooth at the end of a meal. If you are concerned about using a raw egg, look for pasteurized eggs at your grocers. The puddings can be refrigerated overnight.

Yield: will depend on the size of ramekins used, 3-4 servings

Ingredients

1 cup (240 ml) heavy cream
2 teaspoons (3 grams) instant espresso
6 ounces (175 grams) bittersweet chocolate, coarsely chopped
1/4 cup (45 grams) granulated sugar
1 large egg, at room temperature
1 teaspoon (4 grams) pure vanilla extract
Pinch of salt
1/2 teaspoon Chinese Five Spice (optional, or try plain cinnamon)

Directions

1) In a food processor, combine the chocolate and sugar and pulse until the chocolate is finely ground. Add the egg, vanilla and salt and pulse to a paste.

2) In a small (2 quart/2L) saucepan, bring the cream, espresso powder and spice (if using) to a boil over high heat, whisking to incorporate. Be careful and watch the cream as it comes to a boil. It can boil over in the blink of an eye, and its a terrible mess to clean up.

3) With the food processor on, add the hot cream in a steady stream and blend until smooth and silky, about 1 minute. This melts everything together and makes the pudding.

4) Transfer the pudding to the ramekins and refrigerate. It will be easier if you first pour it into a large heat proof measuring cup (like Pyrex) with a pouring spout.

Serve with lightly sweetened whipped cream (add a little vanilla and a touch of sugar when whipping) and chocolate curls (do them with a vegetable peeler or a microplane zester and a bar or chunk of chocolate). A few fresh strawberries are a nice addition too.