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.
s'mores pot de creme
Author: gotham kitchen
Recipe type: Dessert
- 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
- 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.
- 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.
- 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.
- Bake until custards are almost set in centers, about 30 minutes (if using 2 cups, you may need to bake 5-10 mins longer).
- 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.
In our household, we buy a ton of bananas. At one point, we were buying 2 bunches of bananas every week. And how many do we eat? Probably 75% of them. There are always 2-3 bananas that we put off eating until it’s past the point of no return. Then we pop them in the freezer to save them for future banana breads and pancakes. I opened our freezer last weekend and found 12 bananas… It was time to do something with them. I didn’t have much on hand as far as add-ins go, so I went with a tropical twist: coconut. It turned out light, moist, and with the perfect balance of coconut and banana. Next time I plan to add pineapple and walnuts.
banana coconut bread
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 4 tablespoons (1/2 stick) butter, melted
- 4 tablespoons coconut oil
- 3/4 cup plus 2 tablespoons sugar
- 2 large eggs
- 1 cup overripe bananas (about 2-3 bananas)
- 1 teaspoon vanilla extract
- 1/2 cup plus 1 tablespoon shredded unsweetened coconut
- Preheat the oven to 350 degrees. Grease a 9 x 5-inch loaf pan.
- In a medium bowl, whisk together the flour, salt and baking powder.
- In a separate bowl, mix the melted butter and sugar until just combined. Beat in the eggs, bananas and vanilla. Add the flour mixture to the bowl and mix until just combined. Stir in coconut.
- Pour the batter into the loaf pan and bake for 50-55 minutes. About halfway through, or once banana bread has set, sprinkle remaining tablespoon of coconut on top. Bake until until a knife or toothpick inserted into the center is relatively clean and the top is golden brown. Let cool and serve.
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.
- 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
- 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.
- 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.
- 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.