Desserts for Two...

http://www.curlygirlkitchen.com/2013/03/desserts-for-two.html


Desserts for Two is a project I've been working on for a few months now, and every weekend, I've been experimenting with different recipes that make just two servings of dessert, for those times when you'd like something sweet to share with someone, but without all the leftover cake or cookies or pie to tempt you all weekend long.

There were some recipes we tried that didn't work so well - such as an Oatmeal Cookie Cupcake which was incredibly dry, dense and tough - so I've only shared here the ones that we enjoyed the most.

Inarguably, the easiest and quickest ones are the Chocolate Chip Cookie and the Dark Chocolate Chunk Brownie, which are both mixed up in one bowl and then cooked in the microwave for just a minute. 

I love these because they were so tasty, and yet so simple.  For my first try with the chocolate chip cookie, I used a whole egg and a pinch of baking soda, but I found that it resulted in something that was more like a cake than a dense cookie.  Still delicious, but for a less cakey cookie, I used only an egg yolk, eliminated the baking soda and decreased the flour just a little.

The microwaved recipes should be served warm, and are fantastic with a scoop of ice cream.


http://www.curlygirlkitchen.com/2013/03/desserts-for-two.html

http://www.curlygirlkitchen.com/2013/03/desserts-for-two.html

http://www.curlygirlkitchen.com/2013/03/desserts-for-two.html

http://www.curlygirlkitchen.com/2013/03/desserts-for-two.html

http://www.curlygirlkitchen.com/2013/03/desserts-for-two.html


Next is what looks like an ice cream sundae, but is actually a cream cheese trifle, the Banana Split Sundae Cream Cheese Trifle.  With a salted graham cracker crust at the bottom and layers of cream cheese, whipped cream, bananas, strawberries, chocolate sauce and a cherry, this is a yummy dessert that you can whip up in no time.


http://www.curlygirlkitchen.com/2013/03/desserts-for-two.html


The next one requires a little more time and finesse, but if you like Pots de Creme (also known as pot de creme, although I see it pluralized more often than not...) then this is worth the effort - the Salted Caramel Pots de Creme...

Dark brown sugar and a touch of molasses are what give the custard its caramel flavor, and to make them a little more fun, I baked them with a Cadbury Creme Egg right in the center.  Of course, the addition of the Cadbury egg means that these should be eaten warm, since chilling them will just make the egg too hard to eat with a spoon.

I've made a few varieties of pots de creme over the years, and I enjoyed them all with their luscious, silky smooth texture, but I have to say that my favorite will always be chocolate...


http://www.curlygirlkitchen.com/2013/03/desserts-for-two.html

http://www.curlygirlkitchen.com/2013/03/desserts-for-two.html


 And a couple more you might like from my blog archives...

Caramelized Banana Bourbon Ricotta Trifle
Chocolate Caramel Pots de Creme







Dark Chocolate Chunk Brownie
printable recipe

  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons granulated white sugar
  • 2 tablespoons light brown sugar
  • 2 egg yolks (save the whites for another use)
  • 1/4 teaspoon coarse Kosher salt, divided
  • 1/4 teaspoon vanilla
  • 6 tablespoons all-purpose flour
  • 2 tablespoons Special Dark unsweetened cocoa powder
  • 3 tablespoons dark chocolate chunks or chopped chocolate, divided

Spray two microwave-safe ramekins, cups or bowls with non-stick spray.

In a bowl, combine the butter, sugars, egg yolks, 1/8 teaspoon salt and vanilla until smooth.  Stir in the flour and cocoa powder until moistened.  Stir in 2 tablespoons chocolate chunks.  Dough will be thick.

Press dough into the bottom of the greased ramekins.  Sprinkle with the remaining tablespoon chocolate chunks and 1/8 teaspoon salt.  Microwave uncovered on high for 1 minute.  Let cool for 3 minutes to set up, then serve warm with a scoop of ice cream.

Yields 2 servings.

Recipe from Curly Girl Kitchen

 

Salted Caramel Pots de Creme
printable recipe

  • 2 Cadbury eggs, unwrapped (optional)
  • 3 tablespoons dark brown sugar
  • 1 teaspoon molasses
  • 1/3 cup cream
  • 1/3 cup whole milk
  • 2 egg yolks, lightly beaten
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon coarse Kosher salt

Preheat the oven to 350.  Set the Cadbury Eggs inside two small oven-safe ramekins or bowls.  Set the bowls in a baking dish, such as a loaf pan.  Set aside.

In a saucepan, combine the brown sugar, molasses, cream and milk.  Bring just to a simmer over medium heat, whisking occasionally.  Remove from the heat.  Drizzle some of the hot liquid slowly into the eggs, whisking the eggs to temper them.  Scrape the egg mixture back into the saucepan and whisk to combine.  Stir in the vanilla and salt.  Pour through a fine mesh strainer to remove any bits of egg.  Divide between the ramekins, pouring the custard over the Cadbury Eggs.

Pour very hot tap water into the baking dish, so that it comes halfway up the sides of the bowls, being careful not to get any water in the custard.  Cover the baking dish loosely with foil and carefully set in the oven.  Bake for approximately 30 minutes, until the custard is set, but has a slight wobble.

Carefully remove the ramekins from the water and set on the counter.  Cool to room temperature for an hour and serve warm, or transfer to the refrigerator to chill completely before serving with a little whipped cream (note that if you use the Cadbury Eggs, you should eat the custards warm; chilling them will harden the eggs too much).

Yields 2 servings.

Recipe from Curly Girl Kitchen.



Chocolate Chip Cookie
printable recipe

  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons granulated white sugar
  • 2 tablespoons light brown sugar
  • 1 egg yolk (save the white for another use)
  • 1/4 teaspoon coarse Kosher salt, divided
  • 1/4 teaspoon vanilla
  • 1/8 teaspoon cinnamon
  • 6 tablespoons all-purpose flour
  • 3 tablespoons semi-sweet chocolate chips, divided
  • 2 tablespoons chopped pecans

Note: for a chocolate chip cookie cake, use a whole egg instead of just the yolk, and increase the flour to 1/2 cup (8 tablespoons).  Microwave for 1 - 1 1/2 minutes until puffed and cooked through.

Microwave times will vary.

Spray two microwave-safe ramekins, cups or bowls with non-stick spray.

In a bowl, combine the butter, sugars, egg yolk, 1/8 teaspoon salt, vanilla and cinnamon until smooth.  Stir in the flour until moistened.  Stir in 2 tablespoons chocolate chips and pecans.  Dough will be thick.

Press dough into the bottom of the greased ramekins.  Sprinkle with the remaining tablespoon chocolate chips and 1/8 teaspoon salt.  Microwave uncovered on high for 45 seconds to 1 minute for a gooey cookie, or 1 1/2 minutes for a more well-done cookie.  Let cool for 3 minutes to set up, then serve warm with a scoop of ice cream.

Yields 2 servings.

Recipe from Curly Girl Kitchen


Banana Split Sundae Cream Cheese Trifle
printable recipe

  • 4 graham crackers, finely crushed
  • 1/4 teaspoon coarse Kosher salt
  • 1/2 tablespoon unsalted butter, melted
  • 4 ounces cream cheese, softened
  • 2 tablespoons cream or half 'n' half
  • 1 tablespoon powdered sugar
  • 1/4 teaspoon vanilla
  • 1 banana, sliced
  • 4 strawberries, hulled and sliced
  • 4 tablespoons chocolate syrup
  • whipped cream
  • 2 maraschino cherries


Getting Ready:

In a bowl, combine the crushed graham crackers, salt and melted butter.
In a separate bowl, combine the cream cheese, cream, powdered sugar and vanilla until smooth.
Slice the fruit.



Assembly:
In two small glasses, jars or mini trifle bowls, press the graham cracker mixture (reserving 2 teaspoons) into the bottom of the glasses.  Top with half the cream cheese mixture, then half the sliced bananas and strawberries.  Drizzle with half the chocolate syrup.  Repeat with the remaining cream cheese, bananas, strawberries and chocolate syrup.

Sprinkle with the rest of the graham cracker crumbs and top with whipped cream and a cherry.

Yields 2 servings.



Recipe from Curly Girl Kitchen