the gd kitchen: dessert

Showing posts with label dessert. Show all posts

Tuesday, December 18, 2018

chocolate peppermint bread

I have several go-to quick breads.

My pumpkin bread is a classic.

This Chocolate banana bread is another.

This one is a really rich and fudgy chocolate bread.

Its pretty standard but an awesome stand-by.

Especially if you add peppermint and swirls of melted chocolates and candy canes on top!

Enjoy!

Chocolate Peppermint Bread
Makes 1 loaf.
1 1/2 cups sugar
1/2 cup butter, softened
3/4 teaspoon salt
2 teaspoons vanilla
1 teaspoon baking soda
1/4 teaspoon baking powder
2/3 cup unsweetened cocoa powder
3 large eggs
1 1/4 cups all-purpose flour
3/4 cup milk
1/2 teaspoon peppermint extract

Melted dark and/or white chocolate for decorating

Crushed peppermints or candy canes for decorating

Heat the oven to 350*F. Grease and flour a 9-by-5-by-3-inch loaf pan.
Beat sugar and butter together until well blended.
With the mixer on low speed, add the salt, vanilla extract, baking soda, baking powder, and cocoa. Mix until blended.
Add the eggs, one at a time, beating well after each addition.
Add about one-third of the flour and half of the milk and mix on low speed until blended.
Add another one-third of the flour and the remaining milk and mix until well blended.
Add the remaining flour and mix until blended. Do not over-beat.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for about 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Remove to a rack to cool in the pan for about 10 minutes.
Carefully remove the cake from the pan and cool completely on a rack.
Decorate as desired and enjoy!

Sunday, September 2, 2018

watermelon ice cream!

this was so much fun!

easy, because its no-churn ice cream, and the epitome of end-of-summer fun!
hope you enjoy as we did!!

Watermelon Ice Cream

Serves 6.

Food Network
One 4- to 5-pound mini seedless watermelon
One 14-ounce can sweetened condensed milk
Pinch fine salt
2 cups heavy cream, chilled

Cut a thin slice off the top of the watermelon, just enough to show the pink of the inside flesh. Stand the watermelon upright vertically in a large bowl. Place an immersion blender into the cut part at the top of the watermelon and puree the flesh, moving the blender in and around, following the shape of the inside of the watermelon. Be careful not to cut through the sides or bottom of the watermelon rind.

Pour out the juice and reserve 1 1/2 cups for the ice cream; save the rest for another use. Using a spoon, scoop out any remaining red watermelon flesh so you have a smooth white interior (this is important so the melon freezes properly). Make sure there is no juice remaining inside and pat dry with a paper towel.

Freeze the watermelon while you make the ice cream.

Whisk together the condensed milk, salt and reserved watermelon juice in a large bowl and set aside.

Whip the heavy cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about one-half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the remaining whipped cream until well blended. Pour the mixture into the frozen watermelon, filling it all the way to the top. Cover with plastic wrap and freeze until solid, 3 hours and up to overnight.

If frozen overnight, let the watermelon thaw for about 2 hours in the refrigerator before serving. Place the watermelon cut-side down on a cutting board and halve lengthwise with a long chef's knife. Cut each half lengthwise into 3 wedges.

Sunday, July 8, 2018

a cactus party!

what a wonderful birthday!

the other day my sweet boys and my parents threw me a lovely, cactus-themed birthday party!

the whole day was wonderful and just what i needed :)

enjoy our pictures!

this sweet one woke up early (6:15am) and crawled in bed with me.
he was snoring within a few minutes and we got to sleep in together until after 7!

then i was made breakfast in bed by my two big boys and daddy!

watermelon, doughnuts, and homemade waffle, bacon, and cheese sandwiches!

after a slow and relatively quiet morning, i took a long nap and woke up to this!
mike decorating succulent and cactus cupcakes!

a mid-afternoon margarita pop! ;)

and an icing stealer...

party time!
the boys and my mom made this adorable felt cactus banner!

and decorated with faux and real cacti everywhere!

cute little cactus candles!

a cactus tank top and balloon from my mama!

so. cute.
the flowers were made out of starbursts!

present time!

new snow boots for china :)

a beanie with a top knot hole!
and a new necklace!

ending the night with a glass of wine and a show with my sweetie.
an awesome day!

Sunday, June 24, 2018

plum cobbler

We've had crazy amounts of fresh plums from our orchard lately!
We looooove fresh plums but there were too many to eat and not (quite) enough to can into jelly.
So, plum cobbler it was!
We had about four of these cobblers and enjoyed every last bite!

Plum Cobbler
Makes an 8x8 pan.
Adapted from somewhere online.
3/4 cup plus 2 tablespoons white sugar
4 cups pitted and sliced fresh plums
2 tablespoons instant tapioca or cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg, slightly beaten

Preheat your oven to 350*.
In a large bowl, mix 3/4 cup sugar, plums, tapioca, cinnamon and nutmeg. Place fruit mixture in an 8x8 baking dish and set aside.
In the same bowl, combine the remaining 2 tablespoons sugar, flour, baking powder and salt. Cut in the butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in the milk and the egg until moistened.
Drop the batter in large spoonfuls onto the fruit mixture. Bake for 35-45 minutes until cobbler topping is nicely browned and the filling is bubbling.
Serve with ice cream and enjoy!