The Times Herald (Norristown, PA)
‘Fall’ for these decadent desserts
Ice cream, cake, cookies … need an excuse to indulge? National Dessert Day’s Monday, Oct. 14, so circle it on the calendar (toot sweet!) and prepare to satisfy your sweet tooth.
“I think desserts bring everybody together,” said Christina Verrelli, a Pillsbury Bake-Off winner, food blogger and Kitchen Aid on-air guest for QVC. “Desserts just make everyone happy. It’s something to look forward to at the end of the day. It’s something that you’re craving.”
Give in to those cravings with fall favorites like whipped caramel toffee dip, “one of those creamy, cool dips that’s great with apples.”
She uses fresh whipped cream that won’t weep thanks to a game-changing kitchen hack.
“My trick is to whip a tablespoon of instant vanilla pudding mix with it” for stabilization, Verrelli revealed. “It makes a light and fluffy caramel toffee dip.”
Also try her equally light and fluffy pumpkin mousse trifle with salted caramel whipped cream.
“If a pumpkin pie and a cloud got married, this would be their baby,” she joked. “I love the crunched-up gingersnaps - just layer after layer of yummy fall flavors.”
Serve it a large glass bowl or individual jars, sit back and savor the compliments.
“It looks impressive,” Verrelli said. “But it’s a way to fool everyone because it’s not that hard to make.”
Same goes for Chef Tell’s German apple cake.
“That’s probably the first dessert I learned to make about 35 years ago,” recalled executive chef Fred Duerr, who worked with Chef Tell and now serves the cake seasonally at Rising Sun Inn in Telford.
“That’s always a good one,” he said. “Everyone loves it.”
Three cheers for chocolate!
Chocoholics, rejoice! Two weeks after National Dessert Day comes National Chocolate Day. On Monday, Oct. 28, treat yourself to anything (and everything!) from chocolate bars to chocolate crème brûlée.
“If you’re a chocolate lover, it’s right up your alley,” explained executive chef Fred Duerr of Rising Sun Inn. “It’s just a real rich chocolate dessert, and then we caramelize it.”
After all, as the saying goes … “The secret ingredient is always chocolate.”
Chocolate Crème Brûlée INGREDIENTS
5 egg yolks 1⁄2 cup sugar 1⁄2 teaspoon vanilla 1 teaspoon cocoa powder Pinch of salt 1 ounce semisweet chocolate 16 ounces heavy cream
INSTRUCTIONS
Mix egg, sugar, vanilla, cocoa powder and salt together. Boil cream and chocolate. Pour slowly into egg mixture while whisking until mixed. Put into ovenproof ramekins. Bake in water bath at 350 degrees for 40 to 45 minutes.
To caramelize: Sprinkle thin layer of sugar on surface of the chocolate crème brûlée. Use mini blow torch to evenly melt the layer of sugar to form a crispy top. Garnish with fresh whipped cream, blackberry (or strawberry or raspberry) and sprig of fresh mint.
RECIPE COURTESY OF RISING SUN INN
Chef Tell’s German Apple Cake INGREDIENTS
Crust, aka 1-2-3 dough: 1 cup sugar 2 cups butter 3 cups flour 1 egg Filling: 4 Granny Smith apples 1 cup heavy cream Juice of 1 lemon 2 eggs 1 tablespoon cornstarch 1 cup sour cream 1⁄2 cup sugar 1 teaspoon vanilla 1⁄4 cup apricot jelly 1 tablespoon water
INSTRUCTIONS
For the crust: Combine ingredients to pastry consistency. Do not overwork. Rest in refrigerator 1/2 hour. Grease and flour 9-inch springform pan. Press dough into pan covering bottom and 2/3 of the way up sides.
For the filling: Peel core and quarter apples and score the tops. Place apples in pan until pan is full. Mix the rest of ingredients and pour over apples. Bake in 375-degree oven for 1 hour to 1 hour 15 minutes or until apples are tender. Cool slightly and paint top of cake with heated apricot jelly and water mixed.
RECIPE COURTESY OF RISING SUN INN
Whipped Caramel Toffee Dip
This light, fluffy and creamy apple dip is perfect for fall! It’s easy to make and whips up in 10 minutes or less! Slice up some crispy apples and get ready to dip, dunk and scoop!
INGREDIENTS
Whipped cream mixture: 1 cup heavy “whipping” cream, very cold 1 tablespoon instant vanilla pudding mix Cream cheese mixture: 8 ounces cream cheese, softened 1 teaspoon vanilla extract 1⁄3 cup light brown sugar, packed 1⁄4 cup caramel syrup, plus additional for garnish 1⁄2 cup toffee bits, plus additional for garnish 1⁄8 teaspoon salt
INSTRUCTIONS
Whipped cream mixture: Combine cold heavy cream and pudding mix and whip until stiff peaks form. (You can whip by hand with a whisk or use a mixer with whisk/whip attachment or whip in a chopper.)
Cream cheese mixture: In another bowl beat together cream cheese, vanilla and brown sugar until smooth. Then mix in caramel syrup, toffee bits and salt.
Mix half the whipped cream mixture into the cream cheese mixture. Fold in the rest of the whipped cream by hand so it stays fluffy. Spoon into a bowl and serve with apple slices and/or pretzels. Can be made up to two days in advance. Refrigerate. Servings: approximately 3 1/2 cups.
Note: The instant vanilla pudding mix helps to stabilize the whipped cream, so you can make the dip in advance and it will stay nice and fluffy for a day or two.
RECIPE COURTESY OF CHRISTINA VERRELLI, WWW.EPICURICLOUD.COM
Pumpkin Mousse Trifle with Salted Caramel Whipped Cream
If you were to cross a pumpkin pie with a light, fluffy cloud … this is what you’d get! It’s a super easy, no-bake dessert that looks great layered in a large glass bowl or spooned into little mason jars. I love the creamy, fluffy texture that is layered with crunchy gingersnap cookies.
INGREDIENTS
8 ounces gingersnaps (spiced wafers), crumbled 3 cups heavy cream 1⁄3 cup caramel syrup 1⁄4 + 1⁄8 teaspoon salt 1 (15-ounce) can pumpkin puree 1 teaspoon vanilla 2 tablespoons confectioners’ sugar 1 1⁄4 teaspoons pumpkin pie spice 1 (7 1⁄2-ounce) jar marshmallow cream
INSTRUCTIONS
Crush gingersnap cookies. Whip heavy cream to almost soft peaks. Add caramel syrup and salt and continue to whip until stiff peaks. Remove whipped cream to a separate bowl. In original mixing bowl, mix together pumpkin, vanilla, sugar and pumpkin pie spice. Fold in half the marshmallow cream. Fold in about 1 1/2 cups whipped cream. Fold in the rest of the marshmallow cream. Fold in another 1 1/2 cups whipped cream. In trifle dish, layer pumpkin mousse, cookies, pumpkin mousse and more cookies. Top with whipped cream and garnish with a drizzle of caramel sauce and cookie crumbs.
Note: You can make a few hours ahead of time and refrigerate. The cookies will get softer the longer it sits. To keep the cookies crunchy, you can make all the components and then assemble closer to serving time.
To make individual mason jar servings: (I used 36 half-pint jars.) I made a double batch of the recipe above for the Pumpkin Mousse with Salted Caramel Whipped Cream. I also crunched up extra gingersnap cookies. I used 24 ounces of cookies (1 1/2 packages). I used 3 dozen Ball (8-ounce) Regular Mouth Half Pint Jars. First, I spooned a layer of crumbled cookies into the bottom of each jar, then I used a large 16-inch disposable piping bag to pipe a layer of pumpkin mousse into each jar. Next, I spooned on more cookies. Lastly, I filled another piping bag with the whipped cream and topped each parfait with a dollop. I wanted to put the lids on the jars, so I didn’t fill them too high. The double batch of mousse and whipped cream were just enough for all 36 jars. I assembled and transported them right in the divided box the jars came in. This kept them nice and safe on the car ride. Another note: I made the filling and the whipped cream a few hours ahead and filled them right before I left.
RECIPE COURTESY OF CHRISTINA VERRELLI, WWW. EPICURICLOUD.COM