gotham kitchen

dessert

s’mores pot de creme

s'mores pot de creme
My husband and I don’t really celebrate Valentine’s Day, but I typically cook a nicer-than-usual meal plus dessert. Dessert is definitely a special occasion in our house because if and when we have sweets around the house, they get eaten immediately and we end up feeling miserable all week. My strategy this year: make single serving desserts! I’m so excited about these pot de cremes (which is basically a fancy term for chocolate pudding or custard) because they’re rich, fluffy and just the right amount of sweet. I topped them with toasted marshmallows and used the graham crackers for dipping…YUM. You can also crush the grahams on top for additional s’morey-ness.

This decadent S’Mores Pot de Creme is topped with toasted marshmallows and crumbled graham crackers.
s'mores pot de creme
 
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These s'mores pot de creme are rich, chocolate-y and topped with toasted marshmallows and graham crackers for dipping.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 2-4 servings
Ingredients
  • 1¼ cups half-and-half
  • 3 ounces semisweet chocolate chips
  • ¼ cup sugar
  • 3 large egg yolks
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • Pinch of salt
  • 1 tablespoon brewed coffee (optional)
  • Mini marshmallows for serving
  • Graham crackers for serving
Instructions
  1. Preheat oven to 300 degrees. Bring half-and-half just to a simmer in a small saucepan. Remove from heat and add chocolate and sugar. Stir and let stand 5 minutes.
  2. In a large bowl, stir together yolks, vanilla, cocoa, salt, and coffee (if desired). Stir chocolate mixture with a whisk and gradually stir it into the yolk mixture.
  3. Place 2 or 4 ramekins) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.
  4. Bake until custards are almost set in centers, about 30 minutes (if using 2 cups, you may need to bake 5-10 mins longer).
  5. Remove from water bath and cover with plastic wrap; refrigerate. When ready to serve, top with mini marshmallows and broil on high until browned, about 2-3 minutes. If desired top with crushed graham crackers and graham cracker sticks for dipping.
This decadent S’Mores Pot de Creme is topped with toasted marshmallows and crumbled graham crackers. #yum #dessert

easy candy cane marshmallows

easy candy cane marshmallows
I’m always in awe of homemade marshmallows when I see them in bakeries. So fresh and fluffy looking, cut in perfect little cubes. I’ve never attempted to make them because I assumed you needed a lot of special equipment and ingredients. SO WRONG. They’re super simple and I made these with ingredients I already had in my pantry. With no special tools. Not even a candy thermometer. And they were so much fun to make, especially cutting them into the perfect jiggly little cubes of goodness. These make a great last-minute holiday or hostess gift (if you need more ideas, see my guide here).

I didn’t have any candy canes on hand when I made these, but if I had, I would’ve crushed them and used them as a topping before dredging. You can also use this recipe as a base to flavor and color your marshmallows however you want using different extracts and food colors.

easy candy cane marshmallows
 
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Easy homemade candy cane marshmallows. The perfect last-minute holiday or hostess gift!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 15 servings
Ingredients
  • ¾ cup water
  • 3 (.25 ounce) packages unflavored gelatin
  • ⅔ cup corn syrup
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon peppermint extract
  • ¼ cup cornstarch
  • ¼ cup confectioners' sugar
  • Red food coloring
  • Vegetable oil cooking spray
Instructions
  1. Line a 9 inch square baking dish with parchment paper or plastic wrap. Coat generously with cooking spray.
  2. Place ½ cup of warm water in the bowl of an electric mixer, and sprinkle gelatin on top.
  3. While gelatin is soaking, combine ¼ cup of water, corn syrup, and sugar in a medium saucepan, and bring to a boil over medium heat. Once beginning to boil, turn heat up to high and boil for exactly one minute.
  4. Pour the hot sugar mixture into the mixing bowl and beat on high for 11-13 minutes (using whisk attachment), until the mixture is fluffy and forms stiff peaks (should be opaque and resemble marshmallow fluff). Add vanilla and peppermint extracts, and beat just until blended.
  5. Pour the mixture into the prepared baking dish, and gently shake side-to-side until marshmallow is distributed evenly.
  6. Place drops of food coloring about every 1-2" and use a toothpick or tip of a knife to create swirls over the surface of the marshmallow.
  7. Allow the marshmallow to rest for 4 hours or overnight. It should be solidified but still sticky to the touch.
  8. Mix together cornstarch and confectioner's sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.

 

perfect peach cobbler

So I have to apologize for taking a brief hiatus and not posting in a few days. It’s busy season at my day job and I honestly haven’t even been cooking that much, aside from the delicious chorizo paella I made last night. Right before things got crazy, I made this peach cobbler and it was…perfect. The perfect peach cobbler. And I haven’t been able to stop thinking about it. It was so good, I didn’t even serve it with ice cream or whipped cream. It was so perfect on its own, any addition would’ve just taken away from the amazing flavor and subtle sweetness.

perfect peach cobbler - gotham kitchen

perfect peach cobbler

perfect peach cobbler
 
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the perfect peach cobbler, with fresh ripe peaches and a buttery topping dusted with cinnamon sugar.
Author:
Serves: 8 servings
Ingredients
  • FILLING
  • 6 large peaches, pitted and sliced into ¼-1/2" wedges
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon fresh grated nutmeg
  • 1 teaspoon lemon juice
  • 2 teaspoons cornstarch
  • BISCUIT TOPPING
  • 1.5 cups all-purpose flour
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 1.5 teaspoons baking powder
  • ½ teaspoon salt
  • 8 tablespoons butter, chilled and cut into small cubes
  • ¼ cup warm water'
  • CINNAMON SUGAR TOPPING
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 425 degrees.
  2. In a large bowl, combine sliced peaches, sugars, cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 3-quart glass baking dish. Bake in preheated oven for 10 minutes.
  3. Meanwhile, in a large electrical mixing bowl, combine flour, sugars, baking powder, and salt. Add in butter and mix until texture is crumbly and butter is evenly distributed. Stir in water until just combined.
  4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden brown, about 30 minutes. Serve warm on its own or with vanilla ice cream.

three-berry trifle

This three-berry trifle is the easiest dessert recipe you will ever make. Probably not the healthiest, but definitely the easiest.

I was determined to finish mulching my yard this weekend and I finally did it. But then I realized we were having my in-laws over for 4th of July and I had absolutely nothing planned. One glance at my fridge, a quick run to the store, and I was able to whip this up in 15 minutes.

three-berry trifle - gotham kitchen

three-berry trifle

  • 16 oz heavy whipping cream
  • 4 T granulated sugar
  • 1 tsp vanilla extract
  • 1 packaged angel food cake (you can make your own but this makes it really, really easy)
  • 2 cups chopped or sliced strawberries
  • 1 cup blueberries
  • 1 cup blackberries
  1. In a medium or large mixing bowl, pour in heavy cream and beat on high until soft peaks form. Add sugar and vanilla extract and beat for a few seconds. Once combined, place in refrigerator to chill.
  2. Cut angel food cake into 1-2″ cubes. I sliced the cake in half lengthwise with a long bread knife and cut smaller portions from there.
  3. Place a layer of angel food cake cubes in the bottom of a mixing or serving bowl. Add berries, cream and repeat.

Yeah, it’s that easy.