My philosophy when it comes to dessert is usually If it’s not chocolate, why bother? While I don’t mind a coconutty treat or a caramel-flavoured delight, chocolate has a special place in my heart and on my dessert menu. Imagine my surprise when hubby introduced me to sweet potato pie. Magical, delicious sweet potato pie. There is a reason I only make this at Thanksgiving and Christmas time. It’s too tempting to resist, warmed and served with vanilla bean ice-cream. Now, if only I could get my chocolate habit down to two indulgences a year.
Sweet Shortcrust Pastry
from Modern Classics Book 2 by Donna Hay
2 cups flour
3 tbs caster sugar
150 g (5 oz) cold butter, diced
2-3 tbs ice water
Process the flour, sugar and butter in a food processor until it resembles fine breadcrumbs. With the motor running add enough water for the dough to cling together.
Knead lightly and wrap in plastic wrap. Allow to sit in the fridge for 30 minutes.
Preheat the oven to 180°C (350°F).
Roll out the dough between 2 sheets of baking paper until 2-3 mm (⅛ in) thick. Line the greased tart tin. Blind bake for 10 minutes. (I don’t do this next step unless it’s a big pie with thicker pastry – Remove the baking weights and bake for another 10 minutes or until the crust is golden.)
Sweet Potato Pie
Adapted from: Allrecipes.com View recipe and reviews here.
1 (1 pound/454 g) sweet potato
1/2 (115 g) cup butter, softened
1/2 cup (100 g) white sugar
1/2 cup (100 g) brown sugar
1/2 (120 ml) cup milk
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Peel sweet potato and boil until soft.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into pie crust (see recipe above).
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Filed under Dessert, Pie, Recipe
The Kitchenaid is getting used at every opportunity in Katie’s kitchen this week. Saturday night hubby and I made pizza and let the Kitchenaid do her stuff with the dough. Success!
For dessert I made chocolate mousse, something I hadn’t made before. More success!
Basic Pizza Dough
1 teaspoon dry yeast
2/3 cup lukewarm water
2 cups plain (all-purpose) flour
pinch teaspoon fine salt
1 tablespoon olive oil
Combine the yeast, sugar and water in a bowl. Set aside in a warm place for 10 minutes or until bubbles appear. Place the flour, oil and salt in a bowl and make a well in the centre. Add the yeast mixture and stir until it comes together. Knead until dough is soft and elastic. Place dough in oiled bowl, cover, set in warm place to rise until doubled in size.
200g dark chocolate, chopped
75g butter, chopped
4 eggs, separated
1 cup single or pouring cream
2 tablespoons icing sugar
Place the chocolate and butter in a saucepan over low heat and stir until melted and smooth.
Pour mixture into a bowl and add the egg yolks, one at a time, beating until well combined. Set aside.
Place the cream in a bowl and whip until soft peaks form. Set aside.
Place the eggs white in a bowl and whisk until soft peaks form. Sift over icing sugar and whisk until mixture is thick and glossy.
Gently fold the cream through the chocolate mixture, the fold the egg whites through.
Spoon into bowls and refrigerate for at least 3 hours.
By Donna Hay
1/2 cup caster sugar
1 1/4 cups plain flour
1 tablespoon milk
1 1/2 tablespoons cornflour
2/3 cup puring or single cream
1 3/4 cups caster sugar
1 1/2 tablespoons finely grated lemon rind
3/4 cup lemon juice
Preheat the oven to 170 degrees celsius. Process the sugar, flour, butter and milk in a food processor until the mixture comes together. Press into a 20cm x 30cm slice tin lined with non-stick baking paper. Bake for 25 mins or until golden brown.
To make the topping, whisk together the cornflour and 2 tablespoons of the cream until a smooth paste forms. Whisk in the remaining cream, then the eggs, sugar, lemon rind and lemon juice. Place in a saucepan over low heat and cook, whisking for 6 mins or until mixture thickens slightly (mine took much longer to thicken). Pour over the base and bake for 5 mins or until the topping is just set. Cool in the tin. Cut into slices. Makes 24 slices.
I love these even though I added too much flour by accident. I love orange M&Ms and Jaffas. And cookies with orange M&Ms and Jaffa cupcakes. The recipe is from a Donna Hay magazine but you can find a version of if on RecipeZaar. The original recipe called for sour cream rather than yoghurt.
These cupcakes were made from Donna Hay’s recipe. Pretty yum, but perhaps not carrot-cakey enough as I didn’t frost them? Regardless, I hear from my hubby they were gone in five minutes at a Monday night football gathering.
Delicious! I spent Sunday arvo working out with Jillian Michaels while these cakes by Donna Hay were in the oven. I ate one warm with low-fat ice cream while reading an article about curves being back in fashion. That’s how I roll.
Yes, I’m a little early for Easter – call it practice! They turned out ok, but I’ll try a different recipe next. Also had trouble making the crosses on top. The recipe was from Donna Hay.
Oh. My. Goodness. One piece of this delicious, moist, chocolatey cake is more than enough! Eat it warm, with chocolate sauce on top (melted dark chocolate and cream). Delicious. And pretty darned close to perfect. Hubby says the best mud cake ever. Cannot form long sentences. Chocolate overload. Bliss.
Victoria from OOOH!cake posted the recipe.