What Type Of Dessert Is The Simplest – I love to get complex recipes and I do often. I love unpacking the ingredients in certain recipes. I love the complexity of flavors these ingredients produce. I love to experiment.
I really love something simple. Delicious, yes. But normal. And guess what? I have three such recipes; I return to them again and again for their simplicity and their simple, wonderful goodness.
What Type Of Dessert Is The Simplest
I love dessert. I have a sweet tooth the size of Texas. Sincerely. Even when I’m trying to lose weight, I need something to top off dinner. Something sweet. I can manage most of the day just fine. But I want to do some pooja for that sweet tooth. It’s not necessary to fill it out (it will take some time), but at least it should be confirmed. Sometimes I can manage with Apple, but usually not.
Of The Easiest Desserts Ever
So, considering my need for something sweet, along with my desire to make anything in general, I have three dessert recipes I’d like to share. Both are in “bar” form. One is a sort of coffee cake, and very unusual.
Quesadilla This is a cheese coffeecake from Guatemala, and the recipe is called “Quesadilla.” Pronunciation: keh-sah-DEE-ya. You may be wondering what I’m talking about when in the U.S. we know “quesadillas” as usually two large tortillas. Guatemala has something similar, but they usually call them “dobladas”, which means “fold(s)”. A tortilla is folded in half with cheese inside, then baked to melt the cheese.
This recipe is a coffee cake and it is absolutely amazing with a good cup of coffee. Anytime is great. And it has only 6 ingredients. And, it’s naturally gluten-free!
The ingredients in this recipe lean heavily toward cheese, and since it’s made with rice flour, it’s gluten-free. These days, rice flour is so easy to find in stores that many gluten-intolerant people or people who think eating desserts made with gluten-free flour is good for you, actually, gluten-free flour is very high in carbohydrates and calories. Oh! good
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But, this recipe calls for rice flour, so when I first wanted to make it in the U.S., rice flour was hard to find. And to make it worse, the cheese used in Guatemala for this cake no longer exists – not in any store I could find – the closest thing in the U.S., and now widely available, is Cotija cheese. It has the right consistency for easy slicing. Surprisingly, Parmesan cheese – not the kind from green containers – but freshly grated, works well too. It’s a bit more salty, but freshly grated parmesan cheese is also available in most stores these days. You will notice that there is no salt in the recipe. Do not add salt! The cheese itself is plentiful.
The rest of the ingredients are mundane and can be found anywhere. And without further ado, here is a recipe for this lovely, simple, moist and delicious coffee cake that requires no decoration.
1 cup rice flour 2 cups grated soft cheese (queso fresco, cotija, parmesan) ¾ cup sugar ¼ teaspoon baking soda 4 eggs ¾ cup heavy cream
Preheat the oven to 350 degrees. In a mixing bowl, combine rice flour, cheese and sugar with baking soda and mix well. It also coats and separates the cheese slices.
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In a separate bowl, beat the 4 eggs with the heavy cream. Pour this into the dry ingredients and mix until the dry ingredients are well moistened. Spray an 8 x 8-inch baking pan with cooking spray or grease with butter or shortening. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Cool before slicing.
The next simple recipe was a collaboration with my brother Jim, now long gone from us. In the early 80s, I had recently returned to the U.S. after living in Guatemala for 12 years. I got to know my brother (just a kid when I left the U.S.), and he would often come over to my house in the evenings and we would play cribbage or Monopoly and other games. We chat and laugh and play old music, discuss the books we read and have fun. And sometimes, when it starts getting late, we suddenly get “hungry”. Sometimes I whip up a bunch of chilies. Sometimes I whip up dessert. Sometimes we discussed what to go into the recipe or what not to do or the method of making something.
Ginger Bars So this recipe was originally clipped from the Orlando Sentinel and became what I make today. We looked at the recipe together. We both have ideas of what else would be good in the recipe. And we realized, of course, that the recipe was a big batch of streusel, patted into a pan to please, seasoned and baked. And oh boy, did we ever love streusel! Realize that all you need to do is change, omit, or add spices (ginger, cinnamon, allspice, cloves) or nuts and coconut to make it suit your own taste. Which is simpler? The ingredient list is long because we love our spices! Even streusel is nothing more than flour, sugar and butter!
2 cups all-purpose flour 1 cup brown sugar, packed 1 tablespoon ground ginger 2 teaspoons cinnamon 1 teaspoon allspice ¼ teaspoon cloves 1 teaspoon baking soda ¼ teaspoon salt ½ cup ground nuts ½ cup coconut 1 cup unsalted butter, room temperature Combine the dry ingredients in a bowl at room temperature. Using hands or pastry cutter, mix in butter until well combined and crumbly, like streusel. Press batter evenly but gently into a 9-inch square pan. Bake in a preheated 325 degree oven for 30 to 45 minutes or until lightly golden. Cut the cake into thin rectangles while still warm.
Blueberry Cream Cheese Crumble Cake
Last, but certainly not least of these simple recipes is a shortbread, made thick in the shape of a bar. It’s completely simple in ingredients, but oh – my – goodness! There is nothing so delicious!
Shortbread or Shortcake? The dish is called “shortbread.” According to Wikipedia, real shortbread is made with oats in the Scottish style. Other types of recipes mention short “cake,” but when I see shortcake, what I see is strawberry shortcake. Ah. It remains a “small loaf”.
The ingredients are only five, easily available at any time. Flour, cornstarch, confectioner’s sugar, salt, butter. period The taste in these dreamy tasting bars is almost unbelievable to believe and from such basic ingredients. No vanilla added and yet these are so smooth and inviting. They take no time to put together and just 40 minutes to bake – and you don’t even need to grease the pan! What could be simpler?
2 cups all-purpose flour 1 cup cornstarch Pinch of salt 1 cup unsalted butter 1 cup confectioners’ sugar Preheat oven to 325 degrees. Sift the flour, cornstarch, and salt into a medium-sized bowl and set aside (or whisk to combine the dry ingredients). In a large bowl, cream butter and confectioners’ sugar with an electric mixer or wooden spoon until light and fluffy. With a wooden spoon, gradually work the dry ingredients into the butter mixture until fully incorporated (a pastry cutter works great here too); It is all in broken shape. Gently press dough into an ungreased, shallow pan into an 11 x 7-inch or 9-inch square pan. Bake for about 40 minutes or until golden. Cut into about 12 squares or bars while still warm. Enjoy hot, cold or either way!
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My passion is to teach people how to create harmony of flavors with their cooking and to share my love and food both simple or exotic, plain or fancy. I continue my journey in ethnic and indigenous cuisine, continue my journey to explore different culinary experiences and hope to start your own journey. Also join me at A Harmony of Flavors on Facebook and Pinterest.
Labels: flavors , bars , coffeecake recipe , desserts , gluten free , rice flour , shortbread recipe , grated cheese , simple dessert recipes , harmony of simple desserts I love the one bowl cake situation because homemade cake isn’t terrible. When you’re craving something sweet and want to use the ingredients you have available, you’ll have everything you need to create this darling cake. This is
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