15
dessert
dazzlers
End a party on an extra-sweet note with luscious bite-size treats or drinkable concoctions—something guests are sure to crave after indulging in a savory spread.
glazed almond shortbread stacks
mango and lime cream–filled spoons
milk chocolate cookie sandwiches
fruit-and-cream tortes
start to finish: 20 minutes makes: 6 servings
Firm-textured pound cake has a buttery flavor that pairs deliciously with creamy fillings and fresh fruit. Another time, try this with lemon curd and fresh raspberries.
1 10-ounce frozen pound cake, thawed
2 cups frozen whipped dessert topping, thawed
1 10-ounce jar lime curd
11⁄2 cups assorted fresh fruit (strawberry slices, kiwi slices, and/or blueberries)
Using a serrated knife, slice pound cake into 4 horizontal slices. Using a 21⁄2-inch scalloped cutter, cut 12 rounds. In a medium bowl combine dessert topping and lime curd; mix until smooth. Spoon lime mixture onto half of the cake rounds; top with remaining rounds. Top with additional lime mixture and fresh fruits.
nutrition facts per serving: 943 cal., 54 g total fat (32 g sat. fat), 377 mg chol., 498 mg sodium, 147 g carb., 4 g dietary fiber, 12 g protein.
mini fruit pies
prep: 20 minutes bake: 22 minutes oven: 375°F makes: 4 servings
For easy handling, let the pastry stand at room temperature according to package directions before unrolling it. To prevent sticking, sprinkle the work surface lightly with flour.
1 21-ounce can apricot pie filling
1⁄4 cup dried fruit bits
1⁄4 teaspoon ground ginger
1⁄2 of a 15-ounce package rolled refrigerated unbaked piecrust (1 crust)
Milk
Coarse sugar
Preheat oven to 375°F. Combine pie filling, dried fruit bits, and ginger. Divide mixture among four custard cups. Unroll piecrust. Cut into star shapes; place on a baking sheet. Brush with milk; sprinkle with coarse sugar. Bake fruit-filled cups and stars for 22 to 25 minutes or until fruit mixture is bubbly and stars are golden brown. Serve warm fruit with star toppers.
nutrition facts per serving: 432 cal., 14 g total fat (5 g sat. fat), 5 mg chol., 232 mg sodium, 71 g carb., 2 g dietary fiber, 1 g protein.
gooey galette
prep: 15 minutes bake: 17 minutes oven: 400°F makes: 9 servings
Plan ahead for thawing the puff pastry. Figure that it will take about 4 hours in the refrigerator or 30 minutes at room temperature to thaw a sheet of pastry.
1⁄2 of a 17.3-ounce package frozen puff pastry (1 sheet), thawed
1⁄2 cup semisweet chocolate pieces
1⁄2 cup butterscotch-flavor pieces
1⁄4 cup coconut
1⁄4 cup chopped pecans
Caramel ice cream topping
Preheat oven to 400°F. Place unrolled sheet puff pastry on a baking sheet. Bake for 15 minutes. Sprinkle with chocolate and butterscotch pieces. Bake for 2 minutes. Sprinkle with coconut and pecans. Drizzle with ice cream topping. Cut into 9 squares.
nutrition facts per serving: 301 cal., 18 g total fat (6 g sat. fat), 0 mg chol., 143 mg sodium, 33 g carb., 1 g dietary fiber, 3 g protein.
puffwiches
prep: 20 minutes bake: 12 minutes oven: 400°F makes: 9 servings
Be adventurous and use other flavors of ice cream to make these simple treats. For other embellishments, try coconut, miniature chocolate pieces, or toffee bits.
1⁄2 of a 17.3-ounce package frozen puff pastry (1 sheet), thawed
1 1⁄2-gallon carton chocolate ice cream
Crushed peppermint candies or chopped toasted almonds
Powdered sugar
Preheat oven to 400°F. Unroll pastry sheet. Cut into 9 squares. Place on a baking sheet and bake for 12 to 15 minutes or until golden. Cool. Cut squares in half horizontally. Remove block of ice cream from box; cut into 11⁄2-inch-thick slices. (Reserve remaining ice cream for another use.) Place slices on bottom half of pastry squares; top with top halves. Roll in crushed peppermint candies. Freeze. Sprinkle with powdered sugar.
nutrition facts per serving: 334 cal., 18 g total fat (6 g sat. fat), 30 mg chol., 173 mg sodium, 40 g carb., 1 g dietary fiber, 4 g protein.
glazed almond shortbread stacks
prep: 50 minutes bake: 20 minutes oven: 325°F makes: about 28 cookies
Sugar-glazed almonds and refreshing orange-flavored icing contrast pleasantly with the buttery, rich cookies.
11⁄4 cups all-purpose flour
3 tablespoons packed brown sugar
1⁄2 cup butter
2 tablespoons sliced almonds, finely chopped
1 3-ounce package cream cheese, softened
4 teaspoons powdered sugar
1⁄4 teaspoon finely shredded orange peel
1 teaspoon orange juice
1 recipe Sugar-Glazed Almonds (opposite)
1 Preheat oven to 325°F. In a medium bowl combine flour and brown sugar. Using a pastry blender, cut in the 1⁄2 cup butter until mixture resembles fine crumbs and starts to cling. Stir in the finely chopped almonds. Knead until smooth and shape into a ball. On a lightly floured surface roll or pat dough to a 1⁄4-inch thickness. Use a 11⁄2-inch scalloped round cookie cutter to cut dough. Place 1 inch apart on an ungreased cookie sheet.
2 Bake about 20 minutes or until bottoms just start to brown and cookies are set. Transfer to a wire rack; cool.
3 For frosting, in a small mixing bowl combine cream cheese and powdered sugar. Beat with an electric mixer on medium speed until smooth. Add orange peel and orange juice. Beat until combined. If necessary, stir in additional orange juice to make a frosting of spreading consistency.
4 To assemble, spread shortbread rounds with frosting. Top with Sugar-Glazed Almonds.
nutrition facts per cookie: 87 cal., 6 g total fat (3 g sat. fat), 13 mg chol., 35 mg sodium, 8 g carb., 0 g dietary fiber, 1 g protein.
make-ahead directions: Layer unfrosted cookies between waxed paper in an airtight container. Store at room temperature for up to 2 days or freeze for up to 1 month. To serve, thaw cookies if frozen. Prepare frosting and assemble as directed.
peanut bites
start to finish: 30 minutes makes: 36 servings
If you’re not nuts about peanuts, try almonds or cashews. Toasting the nuts makes these taste even better.
1 10-ounce frozen pound cake, thawed
1 16-ounce container vanilla frosting
3⁄4 cup chopped salted peanuts
Whole peanuts
Cut pound cake into 1-inch cubes. In a small saucepan melt frosting over low heat. Using a skewer, dip cake cubes into frosting; roll sides of cubes in chopped salted peanuts. Top each with whole peanuts. Let stand until set.
nutrition facts per serving: 199 cal., 13 g total fat (6 g sat. fat), 57 mg chol., 142 mg sodium, 27 g carb., 0 g dietary fiber, 3 g protein.
sugar-glazed almonds: Line a baking sheet with foil; lightly butter foil. Set aside. In a heavy, medium skillet heat 3 tablespoons granulated sugar over medium-high heat, shaking skillet several times to heat sugar evenly (do not stir). Heat until some of the sugar melts (it should look syrupy). Start to stir only the melted sugar to keep it from overbrowning. Stir in the remaining sugar as it melts. Reduce heat to low. Continue to stir until all of the sugar melts and turns golden brown. Add 2 teaspoons butter, stirring until butter melts. Add 1⁄2 cup sliced almonds. Stir to coat. Pour nut mixture onto the prepared baking sheet. Using two forks, separate nut mixture into small clusters while still warm. Cool.
chocolate bourbon balls
prep: 20 minutes stand: 30 minutes makes: about 50 balls
To make the crumbs for these no-bake treats, place the wafers in a resealable plastic bag and crush them with a rolling pin.
1 cup semisweet chocolate pieces
1⁄4 cup sugar
3 tablespoons light corn syrup
1⁄3 cup bourbon
21⁄2 cups finely crushed vanilla wafers (about 55 wafers)
1⁄2 cup finely chopped walnuts
Powdered sugar, unsweetened cocoa powder, grated milk chocolate, or white baking chocolate
1 In a heavy medium saucepan heat and stir the 1 cup chocolate pieces over low heat until chocolate melts. Remove from heat.
2 Stir in sugar and corn syrup. Add bourbon. Stir to combine. Add vanilla wafers and walnuts to chocolate mixture. Stir to combine. Let stand at room temperature for 30 minutes.
3 Shape mixture into 1-inch balls. Roll balls in powdered sugar, unsweetened cocoa powder, grated milk chocolate, or white baking chocolate.
nutrition facts per ball: 65 cal., 3 g total fat (1 g sat. fat), 0 mg chol., 17 mg sodium, 9 g carb., 0 g dietary fiber, 1 g protein.
make-ahead directions: Layer balls between waxed paper in an airtight container. Store at room temperature for up to 1 week.
lemon-berry bites
start to finish: 30 minutes oven: 400°F makes: 22 servings
Puff pastry is easy to work with, and the results are impressive because of its buttery, flaky layers. Handle the pastry as little as possible to ensure tenderness.
1⁄2 of a 17.3-ounce package frozen puff pastry (1 sheet), thawed
2 tablespoons sugar
3⁄4 teaspoon ground cinnamon
2 cups purchased lemon pudding
2⁄3 cup Strawberry ice cream topping
2 cups frozen whipped dessert topping, thawed
22 fresh strawberries
Preheat oven to 400°F. Unfold pastry sheet. Using a 2-inch scalloped cutter, cut pastry into 22 rounds. Combine sugar and cinnamon. Sprinkle mixture over pastry rounds. Bake for 12 to 15 minutes or until golden. Cool. Cut rounds in half horizontally. Fill each with 2 tablespoons purchased lemon pudding. Drizzle with strawberry ice cream topping. Spoon on whipped topping and add fresh strawberry to each.
nutrition facts per serving: 105 cal., 5 g total fat (1 g sat. fat), 2 mg chol., 114 mg sodium, 13 g carb., 0 g dietary fiber, 1 g protein.
raspberry brownie tartlets
prep: 45 minutes bake: 12 minutes cool: 20 minutes oven: 375°F makes: 24 tartlets
These exquisite mini desserts boast three kinds of chocolate—cocoa powder in the pastry, unsweetened chocolate in the brownie layer, and semisweet chocolate in the velvety ganache.
1 recipe Chocolate Pastry
1 ounce unsweetened chocolate, chopped
2 tablespoons butter
1⁄3 cup sugar
1⁄4 cup seedless red raspberry jam
1 egg, lightly beaten
1⁄3 cup all-purpose flour
1⁄4 teaspoon baking powder
1⁄8 teaspoon salt
24 fresh red raspberries
1 recipe Chocolate Ganache
1 Preheat oven to 375°F. On a lightly floured surface roll the pastry to 1⁄8-inch thickness. Using a 23⁄4-inch round cookie cutter, cut pastry into 24 rounds. Fit rounds into 24 ungreased 13⁄4-inch muffin cups, pressing pastry onto bottoms and up the sides. Bake for 5 minutes.
2 Meanwhile, for filling, in a small saucepan combine unsweetened chocolate and butter. Cook and stir over low heat until mixture melts. Remove from heat. Stir in sugar, jam, and egg just until combined. Stir in flour, baking powder, and salt. Spoon a scant 1 table- spoon of the filling into each pastry-lined muffin cup.
3 Bake for 12 to 15 minutes or until filling sets. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; cool on wire rack.
4 Top each tartlet with a raspberry. Spoon Chocolate Ganache over berry.
nutrition facts per tartlet: 145 cal., 8 g total fat (5 g sat. fat), 34 mg chol., 56 mg sodium, 18 g carb., 1 g dietary fiber, 2 g protein.
make-ahead directions: Layer plain baked tartlets between waxed paper in an airtight container. Store at room temperature for up to 2 days or freeze for up to 1 month. To serve, thaw tartlets if frozen. Prepare Chocolate Ganache. Top tartlets with raspberries and spoon ganache over as directed.
chocolate pastry: In a medium bowl stir together 11⁄4 cups all-purpose flour, 1⁄3 cup sugar, and 1⁄4 cup unsweetened cocoa powder. Using a pastry blender, cut in 1⁄2 cup cold butter until mixture is crumbly. In a small bowl, whisk together 1 egg yolk and 2 tablespoons cold water. Gradually stir egg yolk mixture into flour mixture. Gently knead dough just until a ball forms. If necessary, cover dough with plastic wrap and chill for 30 to 60 minutes or until dough is easy to handle.
chocolate ganache: In a small saucepan heat 1⁄4 cup whipping cream over medium-high heat just until boiling. Remove from heat. Add 1⁄2 cup semisweet chocolate pieces (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes before using. Makes 1 cup.
bite-size berry pies
start to finish: 15 minutes makes: 15 servings
Starting with phyllo tart shells saves time and effort; filling with fresh berries and sweetened sour cream makes these elegant enough for even the fanciest gathering.
1⁄3 cup dairy sour cream
1 teaspoon powdered sugar
15 mini phyllo dough tart shells
1⁄3 cup strawberry or raspberry preserves
3⁄4 cup assorted fresh berries (blueberries, raspberries, and/or sliced strawberries)
In a small bowl combine sour cream and powdered sugar. Place a spoonful of the sour cream mixture into the bottoms of tart shells. Top with 1 teaspoon preserves and mixture of berries.
nutrition facts per serving: 55 cal., 2 g total fat (0 g sat. fat), 2 mg chol., 16 mg sodium, 9 g carb., 0 g dietary fiber, 1 g protein.
caramel-almond profiteroles
prep: 50 minutes chill: up to 24 hours bake: 25 minutes oven: 400°F makes: 24 servings
Look for a high-quality caramel sauce in specialty food stores. Select one with butter or cream as an ingredient listing.
1⁄2 of an 8-ounce carton mascarpone cheese
1⁄2 cup whipping cream
2 tablespoons powdered sugar
2 tablespoons orange marmalade
1⁄4 teaspoon vanilla
1⁄2 cup water
1⁄4 cup butter
Dash salt
1⁄2 cup all-purpose flour
2 eggs
1 cup caramel sauce
2 tablespoons orange liqueur, such as Grand Marnier or triple sec
1⁄4 cup sliced almonds, toasted
1 For filling, in a medium mixing bowl beat mascarpone cheese, whipping cream, powdered sugar, orange marmalade, and vanilla with an electric mixer on medium speed just until stiff peaks form, scraping side of bowl occasionally. Cover and chill for up to 24 hours.
2 Preheat oven to 400°F. Grease a large baking sheet. In a small saucepan combine the water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating with a wooden spoon after each addition until well combined.
3 Place dough into a pastry bag fitted with a 1⁄2-inch open star tip. Pipe onto prepared baking sheet, making a total of 24 puffs, or drop mounds of dough by rounded teaspoons 2 inches apart onto the prepared baking sheet. (If you need to use two baking sheets, keep second sheet covered while baking first batch.) Bake for 25 minutes. Transfer puffs to wire racks. Cool completely.
4 For sauce, just before serving, in a small saucepan gently heat and stir caramel sauce over medium heat just until warm. Remove from heat. Stir in liqueur. Set aside.
5 To serve, cut tops from puffs. Remove soft dough from inside. Spoon filling into bottom half of each puff; replace tops. Drizzle each puff with sauce and sprinkle with almonds.
nutrition facts per serving: 126 cal., 7 g total fat (4 g sat. fat), 36 mg chol., 61 mg sodium, 14 g carb., 0 g dietary fiber, 3 g protein.
make-ahead directions: Prepare and bake puffs as directed through Step 3. Place baked puffs in a single layer in an airtight container. Freeze for up to 2 weeks. To serve, preheat oven to 350°F. Arrange puffs on a baking sheet and bake for 7 to 10 minutes or until crisp.
mini coconut cakes
prep: 40 minutes bake: 10 minutes cool: 5 minutes oven: 350°F makes: 36 mini cakes
To soften the cream cheese for the frosting, let it stand at room temperature for about 30 minutes. Or unwrap it and microwave it, uncovered, on 100 percent power (high) for 10 seconds or until softened.
1 package 1-layer-size white cake mix
1⁄2 cup half-and-half or light cream
1 egg
1 teaspoon vanilla
1⁄8 teaspoon ground nutmeg
3⁄4 cup shredded coconut
Food coloring (optional)
1 3-ounce package cream cheese, softened
2 tablespoons butter, softened
3⁄4 cup powdered sugar
1⁄2 teaspoon vanilla
1 to 2 tablespoons half-and-half or light cream
1 Preheat oven to 350°F. Lightly coat thirty-six 13⁄4-inch muffin cups with cooking spray or line muffin cups with paper bake cups.
2 In a medium bowl combine cake mix, the 1⁄2 cup half-and-half, the egg, the 1 teaspoon vanilla, and the nutmeg. Beat with an electric mixer on low speed just until combined. Beat on medium speed for 2 minutes, scraping side of bowl frequently. Divide batter evenly among the prepared muffin cups, filling each about two-thirds full (about 1 rounded teaspoon in each). Bake for 10 to 12 minutes or until a toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool on wire rack.
3 If desired, tint coconut: In a small resealable plastic bag, combine desired amount of coconut and several drops of food coloring. Seal bag. Use your hands to knead the bag until all of the coconut is tinted, adding more food coloring as necessary to reach desired color. Set aside.
4 For frosting, in a medium mixing bowl combine cream cheese and butter. Beat with an electric mixer on medium speed until combined. Beat in powdered sugar and 1⁄2 teaspoon vanilla. Beat in enough of the 1 to 2 tablespoons half-and-half, 1 teaspoon at a time, to make a frosting of spreading consistency.
5 Dip tops of mini cakes into frosting, then into coconut.
nutrition facts per mini cake: 64 cal., 3 g total fat (2 g sat. fat), 12 mg chol., 60 mg sodium, 9 g carb., 0 g dietary fiber, 1 g protein.
espresso-amaretto granitas
prep: 15 minutes cool: 30 minutes freeze: 6 hours stand: 5 minutes makes: 16 servings
Refresh party-goers’ palates with this intensely flavored ice dessert. Even when served after a heavy meal or in between courses, it’s a lovely way to lighten things up.
1⁄2 cup water
1⁄4 cup sugar
11⁄2 cups strong brewed espresso, cooled
1 teaspoon amaretto or 1⁄4 teaspoon almond extract
1 In a medium saucepan combine water and sugar over medium heat. Cook and stir until sugar dissolves. Remove from heat. Cool about 30 minutes. Stir in espresso and amaretto. Pour into a 1-quart freezerproof container.
2 Freeze, uncovered, for 2 hours, stirring and scraping frozen mixture from sides of container every 20 minutes. Cover and freeze, without stirring, about 4 hours or until firm.
3 Let stand at room temperature for 5 to 10 minutes before serving. Using a metal spoon, scrape across the surface and spoon into chilled dessert dishes or cordial glasses.
nutrition facts per serving: 14 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 3 mg sodium, 3 g carb., 0 g dietary fiber, 0 g protein.
mango and lime cream–filled spoons
start to finish: 20 minutes makes: 12 servings
A ripe mango will smell sweet. Sniff near the stem: No scent means no flavor. A sour or alcoholic smell means the mango is past its prime.
3⁄4 cup sliced peeled mango (1 medium)
1 8-ounce carton mascarpone cheese
1 tablespoon powdered sugar
2 teaspoons finely shredded lime peel
1 tablespoon lime juice
1⁄4 teaspoon salt
Mango slivers or finely shredded lime peel (optional)
1 In a food processor place mango slices. Cover and pulse until smooth. Add cheese, powdered sugar, the 2 teaspoons lime peel, the lime juice, and salt. Cover and pulse until smooth.
2 Fill a decorating bag with mango mixture. Pipe into 12 soup spoons. If desired, garnish with mango slivers or additional lime peel.
nutrition facts per serving: 93 cal., 9 g total fat (5 g sat. fat), 24 mg chol., 59 mg sodium, 4 g carb., 0 g dietary fiber, 4 g protein.
milk chocolate cookie sandwiches
prep: 45 minutes freeze: 30 minutes bake: 9 minutes per batch oven: 350°F makes: 80 tiny cookie sandwiches
Perfect for any party, these petite cookie sandwiches give a big jolt of chocolate flavor.
3⁄4 cup all-purpose flour
3⁄4 teaspoon baking powder
1⁄8 teaspoon salt
6 ounces milk chocolate
3 tablespoons butter, softened
1⁄2 cup sugar
1 egg
3⁄4 teaspoon vanilla
1 recipe Milk Chocolate and Sour Cream Frosting
1 In a medium bowl stir together flour, baking powder, and salt; set aside. In a small saucepan heat and stir milk chocolate over low heat until smooth. In a medium mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of bowl occasionally. Beat in melted chocolate, egg, and vanilla until combined. Beat in flour mixture.
2 Divide dough into 4 equal portions. Wrap each portion in plastic wrap. Freeze about 30 minutes or until easy to handle. (Or chill in the refrigerator for about 1 hour.)
3 Preheat oven to 350°F. On waxed paper, shape one portion of dough at a time into a 10-inch-long log. Lift and smooth the waxed paper to help shape the logs. Using a sharp knife, cut logs crosswise into 1⁄4-inch slices. Place slices 1 inch apart on ungreased cookie sheets. Bake for 9 to 10 minutes or until edges are set. Let stand for 2 minutes on cookie sheet. Carefully transfer to a wire rack; cool.
4 Spread 1⁄2 teaspoon of frosting on each of the flat sides of half of the cookies. Top with remaining cookies, flat sides down. Serve the same day.
nutrition facts per cookie sandwich: 43 cal., 2 g total fat (1 g sat. fat), 6 mg chol., 15 mg sodium, 6 g carb., 0 g dietary fiber, 0 g protein.
make-ahead directions: Layer unfilled cookies between waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months.
milk chocolate and sour cream frosting: In a saucepan heat and stir 3 ounces chopped milk chocolate and 2 tablespoons butter over low heat until smooth. Cool for 5 minutes. Stir in 1⁄4 cup dairy sour cream. Gradually stir in 1 to 11⁄4 cups powdered sugar to make a frosting of spreading consistency.
honey-nut tarts
start to finish: 15 minutes makes: 15 tarts
Looking for a fast, fun dessert that will stand out at a party? Ready-made mini phyllo shells cut the preparation for these darling little tarts.
1⁄3 cup chocolate-hazelnut spread
15 mini phyllo dough shells
1⁄2 cup salted mixed nuts
2 tablespoons honey
Spoon chocolate-hazelnut spread into the bottoms of tart shells, using 1 teaspoon spread for each shell. Top with salted mixed nuts and drizzle with honey.
nutrition facts per tart: 82 cal., 5 g total fat (0 g sat. fat), 0 mg chol., 30 mg sodium, 16 g carb., 0 g dietary fiber, 2 g protein.
cream tartlets—three ways:
Fill ready-made phyllo tart shells with your favorite creamed pudding and topper—a sublime treat for ending a party on a sweet note. Start with these easy ideas:
orange: Add grated orange peel to purchased vanilla pudding. Fill phyllo dough shells with pudding. Top with mandarin orange pieces, whipped cream, and orange peel.
banana: Place a banana slice in phyllo dough shells. Top with purchased vanilla pudding, whipped cream, and a maraschino cherry.
coconut: Fill ready-made phyllo dough shells with purchased vanilla pudding. Top with whipped cream and toasted coconut.
lemony glazed shortbread bars
prep: 40 minutes bake: 40 minutes oven: 300°F makes: 32 bars
You’ll need plenty of lemon peel because it is used in the bars and the glaze, so be sure to have lots of lemons on hand.
3 cups all-purpose flour
1⁄3 cup cornstarch
11⁄4 cups powdered sugar
1⁄4 cup finely shredded lemon peel (6 to 7 lemons)
11⁄2 cups butter, softened
1 tablespoon lemon juice
1⁄2 teaspoon salt
1⁄2 teaspoon vanilla
1 recipe Lemony Glaze
1 Preheat oven to 300°F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan; lightly grease foil. Set aside.
2 In a medium bowl stir together flour and cornstarch. In a small bowl combine powdered sugar and lemon peel. Using your fingers or pressing against side of bowl with a wooden spoon, work lemon peel into powdered sugar until sugar is yellow and very fragrant.* Set aside.
3 In a large mixing bowl combine butter, lemon juice, salt, and vanilla. Beat with an electric mixer on medium speed until combined. Gradually beat in sugar mixture. Stir in flour mixture.
4 Using lightly floured fingers, press dough evenly into the prepared baking pan. Bake on the center rack of the oven for about 40 minutes or until center turns pale golden brown and edges start to brown.
5 Remove from oven. Immediately spoon lemon glaze over the top and gently spread to evenly distribute. Cool in pan on a wire rack. Using the edges of the foil, lift the uncut block out of the pan. Cut into bars.
nutrition facts per bar: 181 cal., 9 g total fat (5 g sat. fat), 23 mg chol., 98 mg sodium, 25 g carb., 0 g dietary fiber, 0 g protein.
*note: Rubbing the lemon peel with the powdered sugar releases the lemon oil.
lemony glaze: In a medium bowl, combine 21⁄2 cups powdered sugar, 2 teaspoons finely shredded lemon peel, 3 tablespoons lemon juice, 1 tablespoon light corn syrup, and 1⁄2 teaspoon vanilla. Whisk until smooth.
tiny vanilla crème brûlées
prep: 35 minutes bake: 25 minutes cool: 30 minutes chill: 4 hours oven: 300°F makes: 10 servings
Anyone with a burning passion for this little French number will adore the mini-size versions. Ooh la la!
13⁄4 cups whipping cream
1⁄2 cup sugar
1⁄4 cup half-and-half or light cream
1⁄2 of a vanilla bean
6 egg yolks
1⁄4 cup sugar
1 Preheat oven to 300°F. In a medium heavy saucepan combine whipping cream, the 1⁄2 cup sugar, and the half-and-half. Split vanilla bean lengthwise; scrape seeds from bean. Add seeds and bean to saucepan. Cook and stir over medium heat just until mixture comes to boiling. Remove from heat. Cover and let stand for 15 to 20 minutes to infuse cream mixture with vanilla flavor. Strain, discarding vanilla bean.
2 In a medium bowl whisk egg yolks until combined. Gradually whisk in warm cream mixture. Place 10 ungreased 2-ounce ramekins in a shallow roasting pan. Divide cream mixture evenly among ramekins, filling two-thirds full. Place roasting pan on oven rack. Pour hot water into the roasting pan to reach about 3⁄4 inch up sides of ramekins.
3 Bake for 25 to 30 minutes or until custards appear set in centers when gently shaken. Remove ramekins from water; cool on a wire rack for 30 minutes. Cover and chill for at least 4 hours.
4 To serve, sprinkle the 1⁄4 cup sugar evenly over tops of custards. Using a culinary blowtorch, heat until sugar melts.* Serve at once.
nutrition facts per serving: 244 cal., 19 g total fat (11 g sat. fat), 186 mg chol., 23 mg sodium, 17 g carb., 0 g dietary fiber, 3 g protein.
*note: If your ramekins are broiler-safe, you may melt the sugar under the broiler. Preheat broiler. Return the chilled custards to the roasting pan and surround with ice cubes and a little cold water. Broil about 5 inches from the heat about 2 minutes or until a bubbly brown crust forms.
minty fresh whips
start to finish: 10 minutes makes: 8 servings
This winning combination of cool mint and decadent white crème de cacao will taste especially refreshing after hearty appetizers.
1⁄2 cup whipping cream
1⁄4 cup green crème de menthe
1⁄4 cup crème de cacao
1 cup ice cubes
In a blender combine whipping cream, crème de menthe, and crème de cacao. Add ice cubes. Cover and blend until mixture is smooth. Pour into eight 2- to 3-ounce glasses. Serve immediately.
nutrition facts per serving: 108 cal., 6 g total fat (3 g sat. fat), 21 mg chol., 7 mg sodium, 8 g carb., 0 g dietary fiber, 3 g protein.
* Frosty dessert drinks packed with panache and filled with flavor are perfect for an evening of entertaining.
tiramisu tippers
start to finish: 10 minutes makes: 8 servings
Who says you need a fork to enjoy tiramisu? Vodka, coffee liqueur, and coffee ice cream combine to make a frothy and delicious dessert drink.
1⁄2 cup coffee ice cream
2 tablespoons vodka
2 tablespoons coffee liqueur
1 tablespoon crème de cacao
1⁄2 cup ice cubes
Chocolate-covered coffee beans, coarsely chopped (optional)
1 In a blender combine ice cream, vodka, liqueur, and crème de cacao. Add ice cubes. Cover and blend until mixture is smooth.
2 Pour mixture into eight espresso cups. If desired, top each with coarsely chopped coffee beans. Serve immediately.
nutrition facts per serving: 45 cal., 1 g total fat (1 g sat. fat), 3 mg chol., 6 mg sodium, 5 g carb., 0 g dietary fiber, 1 g protein.
bananas froster
start to finish: 10 minutes makes: 8 servings
Spiced rum, fresh banana, whipping cream, and caramel sauce make for a tantalizing spectrum of flavor.
1 medium banana, halved
3 tablespoons crème de banana liqueur
3 tablespoons spiced rum
3 tablespoons whipping cream
2 tablespoons caramel ice cream topping
3⁄4 cup ice cubes
Freshly grated nutmeg (optional)
1 Cut up half of the banana and place in a blender. Cut remaining half of banana diagonally into 8 slices; set aside. Add liqueur, rum, whipping cream, 1 tablespoon of the ice cream topping, and ice cubes to blender. Cover and blend until mixture is smooth.
2 Drizzle remaining 1 tablespoon ice cream topping onto the insides of eight 2- to 3-ounce glasses. Pour banana mixture into glasses. If desired, sprinkle with freshly grated nutmeg. Garnish each glass with a reserved banana slice.
nutrition facts per serving: 73 cal., 2 g total fat (1 g sat. fat), 8 mg chol., 21 mg sodium, 9 g carb., 0 g dietary fiber, 0 g protein.
chocolate dazzler
start to finish: 15 minutes makes: 8 servings
What could be more irresistible than chocolate ice cream blended to perfection with Irish cream liqueur? A dash of dark crème de cacao makes it memorable.
2 ounces semisweet chocolate
1⁄3 cup chocolate sprinkles
1 cup chocolate ice cream
1⁄4 cup Irish cream liqueur
2 tablespoons dark crème de cacao
2 tablespoons vodka
Chocolate curls or grated chocolate
1 In a heavy small saucepan heat chocolate over low heat until melted. Place sprinkles on a small plate. Dip rims of eight 1-ounce mini martini glasses or shot glasses in the melted chocolate and then dip in the sprinkles. Chill until serving time.
2 In a blender combine ice cream, liqueur, crème de cacao, and vodka. Cover and blend until mixture is smooth.
3 Pour into prepared glasses. Garnish with chocolate curls. Serve immediately.
nutrition facts per serving: 154 cal., 7 g total fat (3 g sat. fat), 10 mg chol., 51 mg sodium, 20 g carb., 1 g dietary fiber, 2 g protein.
peppermint frost
start to finish: 10 minutes makes: 8 servings
The cool flavor of peppermint gets a creamy twist that goes down easy, thanks to crème de cacao, light cream, and a smattering of peppermint candy.
1 lemon wedge
2 tablespoons finely crushed peppermint sticks
1⁄4 cup white crème de cacao
3 tablespoons peppermint Schnapps
3 tablespoons half-and-half or light cream
2 tablespoons vodka
3⁄4 cup ice cubes
1 Rub rims of eight 11⁄2- to 2-ounce shot glasses with the lemon wedge. Place peppermint on small plate. Dip rims of glasses in crushed peppermint candy; set aside.
2 In a blender combine crème de cacao, Schnapps, half-and-half, and vodka. Add ice cubes. Cover and blend until mixture is smooth.
3 Pour mixture into prepared glasses. Serve immediately.
nutrition facts per serving: 67 cal., 1 g total fat (0 g sat. fat), 2 mg chol., 4 mg sodium, 7 g carb., 0 g dietary fiber, 0 g protein.
* For wonderfully refreshing dessert drinks, chill glasses in the freezer for an hour or so before serving.
rosy cheeks
start to finish: 10 minutes makes: 8 servings
Get ready to glow after tasting this cheery concoction starring vanilla-tinged raspberry.
1⁄2 cup whipping cream
1⁄4 cup Chambord
3 tablespoons raspberry vodka
2 tablespoons vanilla vodka
1⁄2 cup ice cubes
8 fresh raspberries
1 In a blender combine whipping cream, Chambord, raspberry vodka, and vanilla vodka. Add ice cubes. Cover and blend until mixture is smooth.
2 Pour into eight 11⁄2-to 2-ounce shot glasses. Garnish with raspberries. Serve immediately.
nutrition facts per serving: 98 cal., 6 g total fat (3 g sat. fat), 21 mg chol., 6 mg sodium, 3 g carb., 0 g dietary fiber, 0 g protein.
