Treat momma to dessert

Cooking with Cathie

Cathie CampbellMay 9, 2012 

After a Mother's Day brunch or dinner, you might enjoy bringing Mom (Grandma, too) over for a homemade dessert, rather than having one at a restaurant. I looked around for some super healthy recipes, but most of the ones I found were not really much in the way of recipe instructions.

The healthier something is, it seems, the simpler it is to make and the fewer ingredients it has. Such as sliced fresh fruit in a bowl. That sounds great, too, of course, but you don't need a recipe for something like that. So forget counting calories or fat grams on Mother's Day (if possible) and consider making the special ladies in your life a homemade treat.

May all moms everywhere enjoy their special day!


Marshmallow creme hot fudge sundaes

  • 12 ounces semisweet chocolate, chopped
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon instant espresso or coffee powder
  • 1 cup plus 2 tablespoons heavy cream
  • 6 tablespoons marshmallow creme

Vanilla ice cream

  1. Combine chocolate, cocoa powder and espresso powder in a large metal bowl.
  2. Bring cream just to a simmer in a small saucepan over medium heat; pour over chocolate mixture. Let sit for 30 seconds, then whisk until smooth and glossy.
  3. Fold marshmallow creme into chocolate. Serve the sauce warm over ice cream. Makes 2 cups.

Triple chocolate cake

This bundt cake recipe has won many blue ribbons.

  • 1 (18.25 ounce) package devil's food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm water
  • 2 cups semisweet chocolate chips
  • Preheat oven to 350. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12-cup Bundt pan.
  • Bake for 50 to 55 minutes, or until the cake tests done. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

White chocolate raspberry cheesecake

  • 1 cup chocolate cookie crumbs
  • 3 tablespoons sugar
  • 1/4 cup butter, melted
  • 1 (10 ounce) package frozen raspberries (or fresh)
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 2 cups white chocolate chips
  • 1/2 cup half-and-half
  • 3 (8-ounce) packages cream cheese, softened
  • 1/2 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar and melted butter. Press mixture into the bottom of a 9-inch springform pan.
  2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  3. Preheat oven to 325. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
  4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  5. Bake 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Lemon marshmallow cake

Can you tell I love marshmallows? If you happen to have a small kitchen torch, use that to lightly toast the topping.

Cake:

  • 2 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 1 tablespoon grated lemon zest
  • 1 large egg
  • 3 large egg whites
  • 1 teaspoon vanilla
  • 1 1/4 cups buttermilk

Lemon syrup:

  • 1/2 cup sugar
  • 1/4 cup water
  • 1/2 cup fresh lemon juice

Filling:

  • 1 cup heavy cream
  • 2 tablespoons confectioners' sugar
  • 2/3 cup lemon curd (recipe follows, or use prepared lemon curd in a jar)
  • 1/2 cup seedless raspberry preserves or jam, stirred to loosen

Marshmallow topping:

  • 4 large egg whites, at room temperature
  • 1 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

  1. For cake: Preheat oven to 350. Coat two 8-by-2-inch round cake pans with baking spray; line bottoms of pans with parchment or waxed paper.
  2. Whisk flour, baking powder, baking soda and salt in a medium bowl until blended.
  3. Beat butter, sugar and lemon zest in a mixer bowl on medium speed until light and fluffy, about 3 minutes; beat in egg, then egg whites and vanilla, until blended.
  4. With mixer on low, alternately beat in flour mixture and buttermilk until incorporated. Increase mixer speed to medium and continue to beat batter 2 minutes, until very smooth. Divide batter between pans and spread tops until level and smooth.
  5. Bake 33 to 35 minutes, or until pick inserted in centers comes out clean. Cool cakes in pans on a wire rack 5 minutes. Loosen edges of cakes with a knife and unmold onto rack; remove paper, invert cakes and cool completely on racks.
  6. For lemon syrup: While cakes are baking, combine sugar and water in a small saucepan and bring to a boil. Simmer, stirring, until sugar is dissolved. Remove from heat; stir in lemon juice.
  7. For filling: Beat cream and confectioners' sugar in mixer bowl with whisk attachment until stiff, with billowy peaks forming when beaters are lifted. Place lemon curd in a medium bowl and stir 1/2 cup of the whipped cream into it to loosen; then fold in remaining whipped cream until combined.
  8. To assemble: Cut each cake layer in half horizontally using a serrated knife. Place one layer on a cake plate protected by strips of waxed paper; brush all over with lemon syrup, then spread one third of the jam (about 2 1/2 tablespoon) over to cover. Top with one third of the lemon cream and gently spread over jam layer. Top with another cake layer, brush with lemon syrup, then spread with preserves and more lemon cream. Repeat with the third layer. Brush the cut side of the last cake layer with lemon syrup and place cut side down on top of cake. Brush the top and sides of cake with any remaining syrup. (At this point the cake can be covered and refrigerated up to 1 day ahead before finishing with marshmallow topping).
  9. Marshmallow topping: Place egg whites, sugar and cream of tartar in a large metal bowl. Set over a saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are very warm to the touch, about 4 minutes. Transfer mixture to bowl of stand mixer. Beat 5 to 7 minutes, starting on low and gradually increasing to high until stiff, glossy peaks form. Beat in vanilla. Spread over top and sides of cake with a metal spatula in decorative swirls. Using a handheld butane creme brulee torch, lightly brown the marshmallow topping. Serve immediately or refrigerate up to two days.

Lemon curd

If you'd rather make your own, here's a good recipe. You don't have to strain it if you'd rather not.

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 3 tablespoons lemon zest
  • 3/4 cup fresh lemon juice
  • 1 1/2 cups sugar
  • 10 large egg yolks
  • 1/4 teaspoon salt
  1. In a heavy 4-quart saucepan, melt butter over medium-low heat; remove from heat and stir in lemon zest, lemon juice, sugar, egg yolks and salt.
  2. Cook over medium-low heat, whisking constantly, until mixture thickens and your finger leaves a path on the back of a wooden spoon when you draw across it. Do not allow the curd to boil. Curd will thicken as it chills.
  3. Strain curd through a sieve into a bowl. Press plastic wrap directly against surface of curd. Cool to room temperature, then refrigerate until cold and thick. (Will keep for 3 weeks in the refrigerator or for 3 months in the freezer.) Makes 2 cups.

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