Growing up we didn’t have dessert after dinner every night. In fact, I think we only had it on birthdays, holidays or other special occasions. It didn’t seem to be a big deal to me, because once dinner was over I just wanted to get back outside (unless it was my turn to do the dishes). But for some people no meal is complete without it and now I do occasionally crave something sweet. The desserts I crave vary depending on the mood of the day. Somedays only something chocolate will do, then there the days that I want something light and fruity.
Ice cream and/or a cookie or two always make a good dessert, when I can’t decide between the 2; I “sandwich” a big scoop of ice cream between 2 (not-to-soft) cookies. Among my favorites are chocolate cookies with coffee ice cream, or chocolate chip cookies with mint chocolate chip ice cream, or a molasses cookies with French vanilla ice cream. YUM!! The possibilities are as endless as the number of different types of cookie and different flavors ice cream. For an extra special treat, roll in sprinkles, chocolate chip morsels, chopped English toffee or chopped nuts. Oh and sometimes I will grab 2 toaster waffles. Toast them until extra crispy and golden brown, let them cool off and spread with slightly softened ice cream. They remind me of the ice cream sandwiches we used to buy at the City Dairy. Does anyone else remember the City Dairy? I really miss going there.
However, if you are having one of those lazy days you can just crush up a couple of cookies and mix into your ice cream. That works too!
But when I’m in the mood for a little more, I’ll fix one of the desserts below. Each dessert here is just enough for one or two.
Strawberry Shortcake
Mix 1 cup sliced strawberries with 2 Tbsp. balsamic vinegar and a pinch of freshly cracked black pepper then marinate 10-15 minutes. Heat grill, stovetop grill pan or non-stick pan until hot. If using the pan, add ½ Tbsp. butter; if grilling omit the butter entirely. Add 2- 1″thick wedges of angel food cake and cook until caramelized and toasted. Transfer to 2 dessert plates. Top with the strawberries, in their liquid and a spoonful of whipped cream.
Espresso Granita
Combine 1 cup warmed espresso or very strong brewed coffee with ¼ cup sugar, stirring until sugar has dissolved. Pour the mixture into a shallow metal baking pan (there should be at least an inch of liquid) place in the freezer. After 15-20 minutes, just as the mixture has begun to freeze, remove the dish from the freezer. Use a fork to carefully scrape the ice crystals developing on the surface. You will want a light, almost creamy granita. Repeat this step once every 30-45 minutes until the granita is entirely frozen. For each serving, place a small scoop of the granita in a chilled wine glass. Top with a dollop of whipped cream and a bit of the chocolate shavings. Repeat with a second layer.
Banana-Rum Splits
Heat ¼ Tbsp. butter in a large skillet over medium heat. Slice 1 banana in half crosswise, then lengthwise. Place the banana quarters in the hot pan with ½ Tbsp brown sugar and cook on one side until deeply caramelized, about 2 minutes. Turn bananas over and cook for another 30 seconds. Remove from the heat and slowly add 1 Tbsp. dark rum or bourbon – optional. Be careful as the alcohol can still ignite. Place 2 banana quarters and some of the liquid into each of 2 bowls. Top with a 1 scoop each of ice cream, 1 Tbsp. each nuts, chocolate syrup or fudge and whipped cream.
Cake in a Mug
This is a GREAT dessert especially if you just need a little something. It’s “just enough“. I know you can now find these in the grocery stores. But have you ever read the ingredients list?? This way you can create your own “kits”. Add the dry ingredients to a snack size zip-top bag and store in a cool dry place along with the directions to complete the cake.
In a 12-ounce microwave-safe ceramic mug. Put 3 Tbsp. all-purpose flour, 3 Tbsp. sugar, 2 Tbsp. cocoa powder, ¼ tsp baking powder and a pinch of salt. Blend thoroughly with a fork. Add 3 Tbsp. milk, 3 Tbsp. vegetable oil and a splash vanilla extract. Blend until smooth. Stir in 3 Tbsp. chocolate chips and/or nuts. Microwave on high for 90 seconds. To keep the cake moist, do not overcook. Allow to cool 2-3 minutes before eating.
Apple Crisp for One
Thinly slice one small apple and place in a mixing bowl. Add 1 Tbsp. brown sugar, ½ Tbsp. flour, and ⅛ tsp. cinnamon. Coat the apples with the dry ingredients and place in a small baking dish. Mix together 1 Tbsp. brown sugar, 2 Tbsp. oats, 1 Tbsp. flour ⅛ tsp cinnamon and 1 Tbsp. butter; put on top of the apples. Microwave for 60-90 seconds. Serve with or without ice cream.
Chocolate Mousse
Place 3 oz. chopped semi-sweet chocolate and 1 Tbsp. butter in a heat-proof bowl and place over a saucepan containing 1-inch of simmering water. Stir until the chocolate is melted and smooth. Remove the bowl from the heat and let cool. Separate 1 egg; whisk the egg yolk into the chocolate and mix until smooth. Set aside. In another bowl, beat the egg white until foamy. Add the ¼ tsp. cream of tartar and beat until soft peaks form. Slowly add in 2 Tbsp. sugar and continue beating until stiff peaks form. In another bowl, beat ¼ cup heavy cream until it begins to thicken. Add 1 Tbsp. of sugar and ¼ tsp. vanilla and continue beating until soft peaks form. Very gently fold in the egg whites into the chocolate mixture. Then fold in the whipped cream. Transfer the mousse to a dessert dish; cover and chill for several hours. Top with extra whipped cream, if desired
More desserts for one or two will be added as I sample them. In the meantime, check out Cooking for One or Two for dinner recipes.
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