easiest summer dessert...ever

I look forward to receiving my monthly edition of Bon Appétit...but I rarely have the time for one of their creations during the week.  Unfortunately I do not stock items such as chile de árbol , dried hibiscus flowers, or miso paste on a daily basis nor do I have the energy to pop out to the store for an obscure ingredient. 

This month, Bon Appétit pulled through...in a major way. More than 90% of the recipes in this edition used items I had on hand, and some great simple recipes for summer. My new favorite summer dessert that is unbelievably easy with such a big punch of flavor is the Honey-Lemon Custard with Fruit.

Ingredients (serves 8, halve or quarter appropriately):
 2 cups heavy cream
4 tbsp. honey, divided
3 tbsp. sugar
1/2 vanilla bean, split lengthwise
3 2" strips lemon peel
6 tbsp. fresh lemon juice, divided
1/4 cup light rum
1 cup berries or sliced mango (I used mango)

Directions:
1. Heat cream, 2 tbsp honey, and sugar in a small saucepan over medium heat until beginning to simmer. Cut vanilla bean lengthwise. Scrape seeds and add to pot along with pod. Add lemon peel, remove from heat, and let steep for 5 minutes.

2. Remove vanilla bean and peel. Stir in 5 tbsp fresh lemon juice. Divide between ramekins, cover and let chill in refrigerator for at least 1 hour (and up to 1 day).

3. While chilling, whisk remaining 2 tbsp honey, and 1 tbsp of lemon juice with rum in a small bowl. Stir in fruit of choice and let sit until juicy (about 1 hour)

4. When you can't wait any longer to eat the custard, remove from the refrigerator and eat along with fruit.

   

The fruit mixture cancels out the sugary custard to create a  happy (and refreshing) union. As we speak I am chilling a custard for a peach and raspberry mix...I obviously could not turn it down!

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banana whoopie pies

Tonight I made banana whoopie pies with peanut butter-cream cheese frosting...pretty much like a fancy peanut butter and banana sandwich...and pretty much delicious!

Ingredients needed:


pies
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mashed overripe banana
1/2 cup sour cream/low-fat original yogurt/greek yogurt (your choice!)
8 tablespoons unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla 

peanut-butter cream cheese frosting

8 ounces cream cheese

1 cup confectioners' sugar
2 tablespoons of peanut butter



Instructions:

1. Preheat oven to 350 degrees. In a large bowl, mix together flour, baking powder, baking soda and salt.

 

2. In a small bowl, stir together mashed banana and yogurt of choice.

3. In a mixing bowl, beat together butter and sugars until light and creamy. Add egg and beat until combined. Mix in vanilla. Alternately mix flour and banana mixture into the creamed butter, beginning and ending with flour mixture, mixing just until combined.

 4. Cover baking sheet in parchment paper and put a tablespoon or so (depending on how large you want your pies to be) somewhat flattened spread around. Bake for about 14 minutes or until golden brown on the sides. Remove and let cool.

5. While the pies cool you can make the frosting...In a large mixing bowl, beat cream cheese, confectioners' sugar and peanut butter until smooth and creamy. 

6. Assemble! On the flat side of half the cakes, spoon a tablespoon of the filling on top. Top with the unfilled halves to form a sandwich. Enjoy!

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