QVC PRESENTATION - DESSERTS
Desserts:
Caramel Pear Crumble – Oven
Chocolate Tiramisu-Filled Cupcakes – Steam Oven
Mexican Chocolate Bread Pudding – Slow Cook
Passion Fruit Crème Brûlée – Steam Oven
Salted Caramel Devil’s Food Mini Cupcakes - Steam Oven
S’mores Bread Pudding – Oven
Desserts:
Caramel Pear Crumble – Oven
The “upside down” crumble allows the butter and sugar to melt to the bottom, creating a caramel coating with the oats. A delicious dessert recipe with ice cream, or a brunch delight!
Ingredients:
¾ cup old-fashioned oats
1/2 cup packed brown sugar
1/3 cup flour plus 2 teaspoons
½ teaspoon ground cinnamon (for caramel oat layer) plus ½ teaspoon ground cinnamon (for fruit)
¼ teaspoon kosher salt
¾ stick (6 tablespoons) unsalted butter, room temperature
6 large pears, peeled, cored into thin slices
¼ cup sugar
1 tablespoon lemon juice
1 tablespoon vanilla extract
Directions:
1. Grease a standard loaf pan with light butter or cooking spray.
2. In a medium bowl, add oats, brown sugar, 1/3 cup flour, ½ teaspoon cinnamon, and salt. Add butter and combine with a fork and fingertips to incorporate mixture into smaller pea-sized pieces, or a food processor.
3. Combine pears, sugar, juice, 2 teaspoons of flour and ½ teaspoon cinnamon in a large bowl. Spread loaf pan with oat mixture and top with pear mixture; cover with foil. Place loaf pan on rack. Set Oven to 425°F for 1 hour.
4. Remove foil, cover, and set Oven to 350°F for 30 minutes and cook until pears are softened. Let cool and serve with vanilla ice cream if desired.
Serving tip:
Serve with a dollop of whipped cream with brown sugar sprinkled on top.
****
Chocolate Tiramisu-Filled Cupcakes – Steam Oven
The cupcake is soft and spongy like ladyfinger, only mocha-flavored. Once you dust with the cocoa powder, you have just put tiramisu into the hands of six lucky people.
prep: 20 minutes, 20 minutes • cook: 2 ½ hours • servings: 6
Ingredients:
2 cups water
½ cup all-purpose flour
½ cup sugar
1 tablespoon cocoa powder
¼ teaspoon baking soda
1/8 teaspoon salt
¼ cup milk
1 tablespoon espresso powder
1 large egg
½ teaspoon coffee extract
½ teaspoon vanilla extract
8 ounces cream cheese, softened
8 ounces mascarpone cheese, softened
½ cup confectioner’s sugar
1 teaspoon vanilla extract
Directions:
1. Spray six freestanding silicone cupcake liners with baking spray and place in multipurpose pan on rack.
2. Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl. In a separate bowl, whisk espresso powder into milk. Once dissolved, whisk in egg and ½ teaspoon each coffee and vanilla extracts.
3. Stir liquid ingredients into dry and divide cake mixture between six cupcake liners. Set Oven to 350°F and add water. Place pan onto rack in pot, cover, and set timer for 20 minutes, and bake. Meanwhile, beat together cream cheese and mascarpone cheese until smooth for icing. Add confectioner’s sugar and vanilla and beat until smooth.
4. Turn pot off. Remove pan from pot and place on rack. Let cupcakes cool completely. Remove center with and apple corer once cooled.
5. Fill pastry bag with icing. Put on a medium round tip. Pipe icing into center hole and swirl icing over top of cupcake. Dust with cocoa powder.
Serving Tip:
This recipe makes extra icing, but it can be used to stuff strawberries for a quick dessert.
****
Mexican Chocolate Bread Pudding – Slow Cook
Cinnamon and chile powder both have antioxidant power and pair perfectly with chocolate.
prep: 2 hours, 15 minutes • cook: 2 ½ hours • servings: 6–8
Ingredients:
6 cups day-old challah bread, cubed
1⁄2 cup granulated sugar
1∕3 cup cocoa powder
1 1⁄2 teaspoons ground cinnamon
1 teaspoon red chile powder
1⁄4 salt
6 eggs
3 cups milk
1⁄4 cup heavy cream
2 teaspoon vanilla extract
1 teaspoon almond extract
1 cup chocolate chips
whipped cream
Directions:
1. Place the bread into a buttered pot.
2. In a small bowl stir together sugar, cocoa powder, cinnamon, red chile powder, and salt until well combined.
3. Place eggs, milk, cream, and vanilla and almond extracts into a blender and process on low speed. Add sugar mixture and blend to combine. Pour liquid over bread. Cover and refrigerate 2 hours or overnight.
4. Remove cover and stir in chocolate chips. Bring to room temperature, set to Slow Cook High for 2½ hours, and cook until a knife inserted in the center comes out clean and top is golden brown.
5. Invert onto a sheet pan before cutting and serving in bite-sized portions. Top with whipped cream.
Serving Tip:
Make ahead and refrigerate. This makes a great cold dish.
****
Passion Fruit Crème Brulee – Steam Oven
Passionate about crème brûlée? So are we! Try this one and discover a new passion.
prep: 2 hours • cook: 10 minutes • servings: 4
Ingredients
6 large passion fruits cut in half
8 egg yolks
1½ cups heavy cream
2 ounces milk
10 tablespoons sugar
4 cups water
Direction:
1. Set Oven to 350°F and add water. Meanwhile, scoop out the passion fruit into a large mixing bowl. Add egg yolks and 6 tablespoons sugar. Whip the mixture on high 5 minutes, until mixture is frothy and pale in color.
2. Put heavy cream and milk in a microwave-safe bowl and microwave on high 3 minutes. Slowly whisk hot liquid into egg mixture, and then pour mixture through a strainer to remove the fruit seeds.
3. Place ramekins on rack and fill with mixture. Place the rack in pot and set timer for1 hour. Cover and bake. Ramekins are ready to remove when custard is set and gently wobbles when moved. Turn off pot.
4. Remove ramekins and allow to cool to room temperature. Cover with plastic wrap and refrigerate 2 hours.
5. When ready to serve, sprinkle remaining sugar equally over top of each ramekin. Using a blowtorch, melt and caramelize the sugar. Cool before serving.
Serving Tip:
Place the ramekins under the broiler for a few minutes if you don’t own a blowtorch. Keep an eye on it though; you do not want to burn the sugar.
****
Salted Caramel Devil’s Food Mini Cupcakes - Steam Oven
Fleur de sel is a special salt with an earthy, delicious flavor that perfectly complements the sweet caramel-cheese frosting.
prep: 20 minutes • cook: 11 minutes • servings: 36
Ingredients:
1 cup flour
1/3 cup unsweetened cocoa
1 teaspoon baking soda
salt
2/3 cup sugar
¼ cup butter, softened
½ cup egg substitute
1 teaspoon vanilla
½ cup skim milk
1- 14 ounces semi-sweet chocolate, finely chopped
1½ cups water
1/3 of an 8-ounce package fat-free cream cheese
2 tablespoons plus 2 teaspoons caramel sauce, fat-free
Directions:
1. In a small bowl, sift together the flour, cocoa, baking soda, and salt.
2. Beat sugar and butter in a bowl at medium speed until combined. Add egg and vanilla, beating well. Add flour mixture and milk alternately to sugar butter mixture, until combined. Fold in chopped chocolate.
3. Add batter into silicone petite muffin tray. Place the rack in pot and set the pan on the rack. Add water to the pot. Set Oven to 350°F for 15 minutes, checking after 10 minutes. Cover and cook until a toothpick inserted in center comes out clean. Remove tray and let cool.
4. Beat cream cheese and caramel in a mixing bowl until soft. Add whipped topping and gently fold in, scraping down till combined. Top each cupcake with 2 teaspoons frosting, drizzle of fat-free caramel sauce (optional), and a pinch of fleur de sel.
Time-Saver tip:
Melt the butter and the chocolate to save a step.
****
S’mores Bread Pudding - Oven
You do not have to sit around a campfire to enjoy this dessert, but it might earn you a badge.
prep: 15 minutes • cook: 50 minutes • servings: 6–8
Ingredients:
4 cups cubed challah bread
1 cup mini marshmallows
3⁄4 cup semi-sweet morsels
8 graham cracker squares, crushed
4 large eggs
1⁄4 teaspoon cinnamon
1 teaspoon vanilla extract
1 cup milk
1 can (14 ounces) sweetened condensed milk
Directions:
1. Set Oven to 350 ̊F. Spray multi-purpose pan with baking spray.
2. Place half of the cubed bread in multi-purpose pan and top bread with half of the marshmallows, semi-sweet morsels, and graham cracker crumbs. Repeat layers.
3. Whisk together eggs, cinnamon, vanilla, milk, and condensed milk. Pour over bread mixture. Press down mixture to help bread absorb the liquid.
4. Place multi-purpose pan rack in pot and place multi-purpose pan on rack. Set timer for 50 minutes.
5. Remove pan and serve immediately.
****
Caramel Pear Crumble – Oven
Chocolate Tiramisu-Filled Cupcakes – Steam Oven
Mexican Chocolate Bread Pudding – Slow Cook
Passion Fruit Crème Brûlée – Steam Oven
Salted Caramel Devil’s Food Mini Cupcakes - Steam Oven
S’mores Bread Pudding – Oven
Desserts:
Caramel Pear Crumble – Oven
The “upside down” crumble allows the butter and sugar to melt to the bottom, creating a caramel coating with the oats. A delicious dessert recipe with ice cream, or a brunch delight!
Ingredients:
¾ cup old-fashioned oats
1/2 cup packed brown sugar
1/3 cup flour plus 2 teaspoons
½ teaspoon ground cinnamon (for caramel oat layer) plus ½ teaspoon ground cinnamon (for fruit)
¼ teaspoon kosher salt
¾ stick (6 tablespoons) unsalted butter, room temperature
6 large pears, peeled, cored into thin slices
¼ cup sugar
1 tablespoon lemon juice
1 tablespoon vanilla extract
Directions:
1. Grease a standard loaf pan with light butter or cooking spray.
2. In a medium bowl, add oats, brown sugar, 1/3 cup flour, ½ teaspoon cinnamon, and salt. Add butter and combine with a fork and fingertips to incorporate mixture into smaller pea-sized pieces, or a food processor.
3. Combine pears, sugar, juice, 2 teaspoons of flour and ½ teaspoon cinnamon in a large bowl. Spread loaf pan with oat mixture and top with pear mixture; cover with foil. Place loaf pan on rack. Set Oven to 425°F for 1 hour.
4. Remove foil, cover, and set Oven to 350°F for 30 minutes and cook until pears are softened. Let cool and serve with vanilla ice cream if desired.
Serving tip:
Serve with a dollop of whipped cream with brown sugar sprinkled on top.
****
Chocolate Tiramisu-Filled Cupcakes – Steam Oven
The cupcake is soft and spongy like ladyfinger, only mocha-flavored. Once you dust with the cocoa powder, you have just put tiramisu into the hands of six lucky people.
prep: 20 minutes, 20 minutes • cook: 2 ½ hours • servings: 6
Ingredients:
2 cups water
½ cup all-purpose flour
½ cup sugar
1 tablespoon cocoa powder
¼ teaspoon baking soda
1/8 teaspoon salt
¼ cup milk
1 tablespoon espresso powder
1 large egg
½ teaspoon coffee extract
½ teaspoon vanilla extract
8 ounces cream cheese, softened
8 ounces mascarpone cheese, softened
½ cup confectioner’s sugar
1 teaspoon vanilla extract
Directions:
1. Spray six freestanding silicone cupcake liners with baking spray and place in multipurpose pan on rack.
2. Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl. In a separate bowl, whisk espresso powder into milk. Once dissolved, whisk in egg and ½ teaspoon each coffee and vanilla extracts.
3. Stir liquid ingredients into dry and divide cake mixture between six cupcake liners. Set Oven to 350°F and add water. Place pan onto rack in pot, cover, and set timer for 20 minutes, and bake. Meanwhile, beat together cream cheese and mascarpone cheese until smooth for icing. Add confectioner’s sugar and vanilla and beat until smooth.
4. Turn pot off. Remove pan from pot and place on rack. Let cupcakes cool completely. Remove center with and apple corer once cooled.
5. Fill pastry bag with icing. Put on a medium round tip. Pipe icing into center hole and swirl icing over top of cupcake. Dust with cocoa powder.
Serving Tip:
This recipe makes extra icing, but it can be used to stuff strawberries for a quick dessert.
****
Mexican Chocolate Bread Pudding – Slow Cook
Cinnamon and chile powder both have antioxidant power and pair perfectly with chocolate.
prep: 2 hours, 15 minutes • cook: 2 ½ hours • servings: 6–8
Ingredients:
6 cups day-old challah bread, cubed
1⁄2 cup granulated sugar
1∕3 cup cocoa powder
1 1⁄2 teaspoons ground cinnamon
1 teaspoon red chile powder
1⁄4 salt
6 eggs
3 cups milk
1⁄4 cup heavy cream
2 teaspoon vanilla extract
1 teaspoon almond extract
1 cup chocolate chips
whipped cream
Directions:
1. Place the bread into a buttered pot.
2. In a small bowl stir together sugar, cocoa powder, cinnamon, red chile powder, and salt until well combined.
3. Place eggs, milk, cream, and vanilla and almond extracts into a blender and process on low speed. Add sugar mixture and blend to combine. Pour liquid over bread. Cover and refrigerate 2 hours or overnight.
4. Remove cover and stir in chocolate chips. Bring to room temperature, set to Slow Cook High for 2½ hours, and cook until a knife inserted in the center comes out clean and top is golden brown.
5. Invert onto a sheet pan before cutting and serving in bite-sized portions. Top with whipped cream.
Serving Tip:
Make ahead and refrigerate. This makes a great cold dish.
****
Passion Fruit Crème Brulee – Steam Oven
Passionate about crème brûlée? So are we! Try this one and discover a new passion.
prep: 2 hours • cook: 10 minutes • servings: 4
Ingredients
6 large passion fruits cut in half
8 egg yolks
1½ cups heavy cream
2 ounces milk
10 tablespoons sugar
4 cups water
Direction:
1. Set Oven to 350°F and add water. Meanwhile, scoop out the passion fruit into a large mixing bowl. Add egg yolks and 6 tablespoons sugar. Whip the mixture on high 5 minutes, until mixture is frothy and pale in color.
2. Put heavy cream and milk in a microwave-safe bowl and microwave on high 3 minutes. Slowly whisk hot liquid into egg mixture, and then pour mixture through a strainer to remove the fruit seeds.
3. Place ramekins on rack and fill with mixture. Place the rack in pot and set timer for1 hour. Cover and bake. Ramekins are ready to remove when custard is set and gently wobbles when moved. Turn off pot.
4. Remove ramekins and allow to cool to room temperature. Cover with plastic wrap and refrigerate 2 hours.
5. When ready to serve, sprinkle remaining sugar equally over top of each ramekin. Using a blowtorch, melt and caramelize the sugar. Cool before serving.
Serving Tip:
Place the ramekins under the broiler for a few minutes if you don’t own a blowtorch. Keep an eye on it though; you do not want to burn the sugar.
****
Salted Caramel Devil’s Food Mini Cupcakes - Steam Oven
Fleur de sel is a special salt with an earthy, delicious flavor that perfectly complements the sweet caramel-cheese frosting.
prep: 20 minutes • cook: 11 minutes • servings: 36
Ingredients:
1 cup flour
1/3 cup unsweetened cocoa
1 teaspoon baking soda
salt
2/3 cup sugar
¼ cup butter, softened
½ cup egg substitute
1 teaspoon vanilla
½ cup skim milk
1- 14 ounces semi-sweet chocolate, finely chopped
1½ cups water
1/3 of an 8-ounce package fat-free cream cheese
2 tablespoons plus 2 teaspoons caramel sauce, fat-free
Directions:
1. In a small bowl, sift together the flour, cocoa, baking soda, and salt.
2. Beat sugar and butter in a bowl at medium speed until combined. Add egg and vanilla, beating well. Add flour mixture and milk alternately to sugar butter mixture, until combined. Fold in chopped chocolate.
3. Add batter into silicone petite muffin tray. Place the rack in pot and set the pan on the rack. Add water to the pot. Set Oven to 350°F for 15 minutes, checking after 10 minutes. Cover and cook until a toothpick inserted in center comes out clean. Remove tray and let cool.
4. Beat cream cheese and caramel in a mixing bowl until soft. Add whipped topping and gently fold in, scraping down till combined. Top each cupcake with 2 teaspoons frosting, drizzle of fat-free caramel sauce (optional), and a pinch of fleur de sel.
Time-Saver tip:
Melt the butter and the chocolate to save a step.
****
S’mores Bread Pudding - Oven
You do not have to sit around a campfire to enjoy this dessert, but it might earn you a badge.
prep: 15 minutes • cook: 50 minutes • servings: 6–8
Ingredients:
4 cups cubed challah bread
1 cup mini marshmallows
3⁄4 cup semi-sweet morsels
8 graham cracker squares, crushed
4 large eggs
1⁄4 teaspoon cinnamon
1 teaspoon vanilla extract
1 cup milk
1 can (14 ounces) sweetened condensed milk
Directions:
1. Set Oven to 350 ̊F. Spray multi-purpose pan with baking spray.
2. Place half of the cubed bread in multi-purpose pan and top bread with half of the marshmallows, semi-sweet morsels, and graham cracker crumbs. Repeat layers.
3. Whisk together eggs, cinnamon, vanilla, milk, and condensed milk. Pour over bread mixture. Press down mixture to help bread absorb the liquid.
4. Place multi-purpose pan rack in pot and place multi-purpose pan on rack. Set timer for 50 minutes.
5. Remove pan and serve immediately.
****