Rock Star Dessert!

The other night we had dear friends over for dinner and games. These folks, in particular, are such comfortable friends that our get-togethers are more like time spent with family.

For dinner, I decided to make my trimmed down version of Giada's Lasagna Rolls (you can find the recipe here) along with my Cheesy Garlic Rolls (will post soon!) and salad. One of my dinner guests is a huge garlic fan, so I knew this meal would score big points with her.

Can I just tell you... there is nothing like the smell of sauteing garlic. Between the lasagna rolls and the cheesy garlic rolls, my house was full of the aroma of garlic. My husband kept walking through the kitchen, muttering things like, "It smells so amazing in here" and "Mmmm.... I love garlic".

What I couldn't decide on, however, was dessert. I knew I wanted to do something with lemon... a lighter flavor after a nice Italian meal, but I just couldn't decide on which lemon dessert. At one point, I thought I had settled with my Lemon Cake Pie (recipe here) but for some reason, it just didn't seem right for that particular evening.

Did you know that if you search for "Italian Lemon Desserts" via Google you'll get 7,620,000 in 0.37 seconds? No exaggeration. Give it a try.

Thankfully, I found the one after just a couple of clicks. Lemon White Chocolate Cheesecake.

Oh. My. Word.

I topped it with some homemade candied lemon zest. Personally, I look for excuses to make candied lemon zest. If it is even remotely possibly that candied lemon zest *may* work in a dessert, it's there.

If you want to really wow guests with a dessert, I beg you to give this a try. It's so creamy, yet the lemon keeps it light, somehow. The crust is a great compliment because it's in the background and it, too, is light in flavor... and flaky.

You may, however, want to leave out the fact that there is a total of four - yes, four - packages of cream cheese in there. No reason to burst your guests' cheesecake bubble. Let them enjoy the cheesecake love without the guilt.

PS - You have to make this the day before of first thing in the morning the day of the dinner. Cheesecakes need to spend time in the fridge, joining little mini-cheesecake hands together to form that creamy, lemony flavor.

PPS - Lemon White Chocolate Cheesecake makes a great lunch the next day. Just saying.















Gluten Free Lemon White Chocolate Cheesecake

Crust:
1 1/4 cups gluten free all-purpose flour (I used King Arthur brand)
1 tsp salt (if using unsalted butter)
2 Tbsp Sugar
1/2 cup butter, cold

2 to 4 Tbsp cold water

Filling:
4 (8-oz) packages of cream cheese, room temperature
1 1/4 cups sugar
10 oz white chocolate, melted and cooled
2 Tbsp gluten free all-purpose flour (I used King Arthur brand)
2 Tbsp heavy whipping cream
2 Tbsp lemon juice
2 tsp grated lemon zest
2 tsp vanilla extract
4 eggs, slightly beaten

Preheat oven to 325 degrees.

Place a 9- or 10-inch springform pan on heavy duty foil. Securely wrap foil up around the sides of the pan and set aside.

In a food processor, combine gf flour, salt and sugar. Pulse processor a few times to combine dry ingredients. Cube cold butter, add to processor and pulse until butter pieces are pea-sized. With processor running, add water a tablespoon at time until the dough begins to clump together.

Roll dough out between two pieces of parchment paper or wax paper, big enough to cover the bottom of the springform pan and 1-inch up the sides. Press dough into pan and up sides.

Bake crust in preheated oven for 20 minutes. Remove from oven and cool on a wire rack.

In a large bowl, beat cream cheese and sugar with an electric mixer until smooth. Beat in the melted and cooled white chocolate, flour, cream, lemon juice, lemon zest and vanilla until smooth. Add eggs and beat on low until just combined. Pour filling into the pre-baked crust.

Place the foil covered springform pan in a larger baking pan, add 1-inch of hot water to the larger pan. Place in the center of the oven and bake at 325 degrees for 65-85 minutes until the top appears dull and the center is set, but jiggly.

Remove the pan from the water bath and cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen the crust. Allow cheesecake to cool on the wire rack for 1 hour. After 1 hour, refrigerate cheesecake for at least 6 hours or overnight. Remove sides of the springform pan, slice and serve.

Makes 12 servings.

The Way to My Heart

I know, I know. They say the way to a girl's heart is through chocolate. Think of all those chick flicks where the handsome guy shows up at the girl's door with a box of gourmet chocolates and a single rose, thus implying the girl will melt into his arms.

Not this girl.

Sure, I enjoy a piece of dark chocolate every day. And let's not get into brownies... I'm a sucker for brownies. But in the end, there are two things that I will choose over chocolate any day of the week.

First, anything vanilla. Really, truly. Vanilla fudge, vanilla cake, vanilla ice cream. Love it. Coming in just under the wire in second place? Lemon. Oh, lemon. Lemon filled doughnuts, lemon candy, lemon Life Savers... don't even get me started on lemon curd. Put it on cardboard, I'll eat it.

I'm not even sure that was an exaggeration.

Today's recipe is actually two in one. I have been looking to find a better gluten free pie crust recipe even though I have one I find acceptable. The problem is the word "acceptable". My goal is always higher than that... I aim for "delicious"! Well, I can honestly say that I found delicious. This pie crust is almost like a shortbread... so obviously, it's ridiculous. Here's the link: http://simplygluten-free.com/blog/2011/10/perfect-gluten-free-pie-crust-recipe.html. I must confess, I didn't let my pie dough rest in the fridge like the blogger insisted and it STILL was amazing.. and flaky... and wonderful.

Even more ridiculous is putting something lemony in a shortbread-like pie crust. Because shortbread and lemon are best friends. Well, they are my best friends. (Too strange?)

This is a Lemon Cake Pie. I can't explain it, but something magical happens when it bakes. Only one batter is poured into the unbaked pie crust, yet two distinct layers emerge from the oven when baking is done. The top layer is the "Cake" part of the Lemon Cake Pie... spongy and soft. The bottom layer is the "Pie" part of the Lemon Cake Pie... basically, it turns into lemon curd. Magic, I tell you.

Lemon Magic. (That's my kind of magic.)

Be sure to let this one cool completely... so eat it either at room temperature or cold. Trust me. I know I'm asking you to wait once the lemony goodness is done... but the reward will be worth it.

What's the way to your heart? Chocolate? Vanilla? Lemon? The gift of maid service?

















Gluten Free Lemon Cake Pie

1 unbaked 9" pie crust from this site: http://simplygluten-free.com/blog/2011/10/perfect-gluten-free-pie-crust-recipe.html
1 1/2 cups sugar
2 Tbsp butter, melted
1/3 cup gf all-purpose flour (I used King Arthur...use one that doesn't have xanthan gum or leavening in it)
1/4 tsp salt
Grated zest of one lemon
6 Tbsp fresh lemon juice
3 eggs, separated
1 1/4 cups milk (I used 1%)

Position oven rack to the second lowest place. Preheat the oven to 375 degrees.

In a medium bowl, stir together the melted butter and sugar. Stir in the flour, salt, lemon zest and lemon juice. Add the egg yolks and milk and stir to combine completely.

In another medium bowl, beat the eggs whites with an electric mixer until they hold soft peaks. Gently fold eggs whites into the lemon mixture. Pour the filling into the unbaked crust. (There may be a little extra filling that doesn't fit into the crust. You can always bake the extra in a ramekin for the fun of it!)

Bake on the second lowest rack until the top is browned and the center jiggles slightly when the pie pan is gently shaken (45-55 minutes). Let cool before serving.

Easy as... Pie?

Tonight, my mom mentioned she had a hankerin' for pie. Being the attentive daughter that I am, I immediately  jumped into action, explaining that I've been wanting to try my hand at a Lemon Crumb Pie. We agreed this was a good plan... I could tackle my pie project, she would get to eat pie. Win-win!

Here's the thing, though. Whoever came up with the phrase "easy as pie" obviously never actually made a pie. You see... one does not just whip up pie ingredients, slice oneself a piece and then sit with tea and indulge. Oh, no. There are 47 steps (give or take 10) to making pie... all of which require a refrigeration phase, resting phase or heating up phase. In the end, pie takes 3 days to make. OK, that's a little bit of an exaggeration. But it does take more time than I had tonight.

So - I love you Mom, but pie is out. For tonight, that is.

Instead, I went with a Lemon Cornmeal Cake. By nature, it's already gluten free... thus making my life so much easier. No tweaking, no calculating... just baking!

My mom, being the type who is always up for spontaneity and adventure, was all for the change from pie to cake. Such a good mama.

In comparison, this recipe really is easier than pie! It only bakes for 25 minutes or so... and because it's a thin cake (think tart) it cools incredibly fast so that you really do have enough time to sit with a cup of tea and enjoy it.

Though I must admit... it smelled so good that we sliced it up and stood there, in my kitchen, next to the cake pan... and munched away. It was mostly silent, except for the "Oh wow, is this good" and the "I love the crunch on top!" and then "Mmmm... I want another slice" that came from my mom.

Forget pie. Think Lemon Cornmeal Cake! It's yummy, it's got great texture... and it's easy as pie.

Gluten Free Lemon Cornmeal Cake

1 cup (gluten-free) cornmeal

1/2 cup ground almonds

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter

2 tablespoons finely grated lemon peel

1 cup sugar

2 large eggs

1/2 cup sour cream

2 tablespoons lemon juice

1 teaspoon vanilla extract

2 tablespoons coarse sugar, such as turbinado or organic sugar

Preheat oven to 350 degrees.

Butter a 9-inch or 10-inch cake pan with 2-inch-high sides (I used a springform cake pan). Dust pan with cornmeal, tapping out excess.

Using an electric mixer or wooden spoon, beat butter in large bowl until smooth and fluffy. Beat in lemon peel. Gradually add sugar and beat until light and fluffy, occasionally scraping sides of bowl. Add eggs one at a time, beating well after each addition. Beat in sour cream, lemon juice and vanilla. Add cornmeal, ground almonds, baking powder and salt to wet ingredients and combine thoroughly.

Transfer batter to pan and smooth top. Sprinkle with coarse sugar.

Bake cake until tester inserted into center comes out clean, 25 to 30 minutes.

Cool in pan on rack 10 minutes. Run knife around pan sides to loosen. Turn cake out onto plate then turn onto a rack, coarse sugar side up. Cool completely.

It May Be Little, But It Packs a Punch!

Good things come in small packages.

You’ve heard that one before, right? For this girl, that’s not always true. I don’t want a small little Corvette like my husband does. I want a HUGE, gas guzzling SUV that is larger than 3 of his little Corvettes. I want a Toyota FJ… or a Hummer!

When I cook, I rarely make dainty little dishes. I’m Italian! I only know how to cook in large portions. Lots of leftovers in this house.

When I was still single, I was always drawn to big guys… broad shoulders, strong forearms. I still am! I married a guy with both of those things.

So imagine my surprise when I found something good that really DOES come in a small package (besides babies and diamonds, of course)!

These little beauties are small, but they pack a major punch! Lemon Poppy Seed Cups are sweet and tangy and light. The “cup” part of this dessert is for you to explore possibilities with your imagination. I chose to add a small dollop of raspberry jam. If you really, really love lemon (like I do) try a small spoonful of lemon curd right on top! If you prefer the light and refreshing side of dessert, a small dollop of homemade whipped cream would be amazing. Goodness, even a drop of slightly warmed canned icing would be yummy, too! You really can’t go wrong. Be creative!

Enjoy. Savor each bite.

So now I’m wondering if a Lemon Poppy Seed Cup can teach a girl to really look for good things in little packages.

I would say it’s a distinct possibility.

Lemon Poppy Seed Cups

4 Tbsp butter, softened

½ cup + 2 Tbsp sugar, divided

1 egg

2 Tbsp lemon zest

4 Tbsp freshly squeezed lemon juice, divided

1 tsp poppy seeds

1 cup Pamela’s Baking Mix

¼ cup low-fat buttermilk

Preheat oven to 350 degrees. Line 12-cup cupcake pan with paper liners.

In a medium bowl, cream together butter and ½ cup sugar. Add the egg, lemon zest, 2 Tbsp lemon juice and poppy seeds. Stir to completely combine.

Add the Pamela’s Baking Mix and buttermilk. Stir until smooth.

Fill muffin cups about ½ full (be sure to use all 12 cups). Bake for 20 minutes until lightly browned.

In the meantime, in a small bowl mix together the remaining 2 Tbsp of lemon juice and 2 Tbsp of sugar. Stir until the sugar completely melts and becomes a light syrup.

Remove muffins from oven. Immediately poke the muffins with a toothpick all over the top (9-10 pokes each). Gently brush the tops with the lemon sugar syrup, going over each one twice.

Let cool completely before topping the cup with your choice of topping.

Makes 12 cups.

A Love Affair

I love lemon. Anything lemon. I love it enough that 9 times out of 10 I will choose it over chocolate. Yes, you read that right. It is so refreshing and lemon desserts are usually lighter than their chocolate counterparts. I love the pop of the tartness on my tongue mixed with the sweetness. Basically, you can throw anything lemon at me and I’m going to love it.

Enter lemon squares. I want to hug the person that came up with lemon squares. Delightful, buttery shortbread morsels topped with lemony goodness. How can you go wrong? Place a lemon square on a plate alongside a cup of Lady Gray tea and I’ll call it the perfect teatime. After dinner with a glass of milk and you’ve got the perfect light dessert after a rich meal. Heck, put one on a plate all by itself first thing in the morning and I’ll call it breakfast!

Did I mention I love lemon?

Once I decided to go on the quest to create gluten free replicas of “regular” food, I knew lemon squares would be on that list somewhere. It’s not as easy as you think. Mostly, the shortbread is the tricky part. I don’t like the shortbread of a lemon square to be so crispy that is snaps… although there is nothing wrong with a plain old piece of butter-laden shortbread. Nothing at all. A lemon square, though, is a delicate, almost fragile dessert that melts in your mouth. (Are you drooling yet?)

This recipe does a pretty good job of fitting that drool worthy description. Tart-sweet lemon curd on top, melt in your mouth buttery shortbread on the bottom. I highly suggest keeping them in the fridge. A cold lemon square is as refreshing a tall glass of lemonade on a hot summer day!

Did I mention I love lemon? Just want to make sure the subtle theme of this post came through.

I love lemon.

Gluten Free Lemon Squares

2 sticks cold butter

½ cup powdered sugar

2 cups all-purpose gluten free flour (I used King Arthur)

4 eggs

1 ½ cups sugar

1 ½ Tbsp grated lemon zest

1/3 cup freshly squeezed lemon juice (2 lemons)

1 Tbsp corn or tapioca starch

½ tsp baking powder

Preheat the oven to 325 degrees. Spray a 9x13 pan with non-stick spray.

Cut sticks of butter into tablespoon size pieces. In the food processor, pulse together the butter, powdered sugar and flour until the butter is broken down into pea size pieces. Dump the mixture into your prepared pan and press it down with a flat spatula until flat and even. Bake for 20 minutes.

While the shortbread is baking, whisk the eggs, sugar, lemon zest, juice, cornstarch and baking powder until smooth. When the crust comes out of the oven, immediately pour the lemon mixture over the crust and return to the oven. Bake 20-25 minutes until the center jiggles just slightly but is set.

Do not cut until completed cooled. I recommend cooling completely on the counter, then refrigerating until chilled. Dust with powdered sugar before serving.