From Mama's Table to Mine (24 page)

Authors: Bobby Deen

BOOK: From Mama's Table to Mine

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2.
In a large bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda. In a separate large bowl, whisk together the granulated sugar, applesauce, egg, and egg white. Whisk in the buttermilk, oil, vanilla, and vinegar. Whisk the flour mixture into the batter, then whisk in the food coloring.

3.
Scrape the batter into the prepared pan and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack, then invert it onto a serving plate.

4.
To make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat together the cream cheese, confectioners’ sugar, and vanilla until light and fluffy, about 2 minutes. Spread the frosting over the cake, cut the cake into slices, and serve.

BREAKIN’ IT DOWN

Before: 16g fat, 311 calories
After: 7g fat, 199 calories

5g protein | 30g carbohydrate | 1g fiber | 344mg sodium

Bittersweet Chocolate Cheesecake

You may be wondering how a mere nine-inch cake feeds a crowd of sixteen. But I promise you, folks, once you sample the decadent richness of this chocolate cheesecake, you will understand how a thin slice is more than enough to satisfy even the chocoholic’s biggest craving.
Serves 16

1 cup finely crushed chocolate wafer cookies

2 tablespoons plus ⅔ cup sugar

2 tablespoons unsalted butter, melted

12 ounces bittersweet chocolate chips

2 packages (8 ounces each) fat-free cream cheese (or use low-fat; optional), softened

1 package (8 ounces) low-fat cream cheese (Neufchâtel), softened

¼ teaspoon salt

3 large eggs

1 cup fat-free Greek yogurt (or use low-fat; optional)

2 teaspoons pure vanilla extract

Fat-free whipped topping (or use light; optional), thawed, for serving

1.
Preheat the oven to 350°F. Spray a 9-inch springform pan lightly with cooking spray.

2.
In a small bowl, combine the cookies, 2 tablespoons of the sugar, and the butter. Press the mixture into the bottom of the prepared pan.

3.
In a small microwave-safe bowl, heat the chocolate in the microwave on medium heat for 10-second intervals, stirring between each round, until the chocolate is melted and smooth.

4.
In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat together the cream cheeses, the remaining ⅔ cup sugar, melted chocolate, and salt. Beat in the eggs, one at a time, until combined, then beat in the yogurt and vanilla.

5.
Pour the batter into the prepared crust. Bake for about 1 hour, or until the filling is almost set. Cool completely on a wire rack at room temperature, then place in the refrigerator to chill for 1 hour. Gently remove from the springform pan and serve, with whipped topping dolloped on top.

BREAKIN’ IT DOWN

Before: 38g fat, 562 calories
After: 12g fat, 248 calories

9g protein | 29g carbohydrate | 2g fiber | 311mg sodium

Nutritional count does not include whipped topping for serving.

A Clean Cut

Here’s a trick for cutting a clean slice of cheesecake. Use a hot, dry knife that has been heated up under running water, then wiped dry with a kitchen towel. Repeat heating and drying knife between every two slices and your wedges will come out nice and clean without sticking to the knife.

Angel Food Cake with Devil Sauce

This dessert manages to be light and airy at the same time as it is rich and decadent. I swear that this angel food cake positively floats on the plate. And for me, the cake is enough of a dessert to satisfy my sweet craving. But for most people I know, it’s the sauce that makes them sit up and take notice: creamy, chocolaty, and sinful tasting.
Serves 10 / Makes 1¼ cups sauce

Cake

1 cup sifted cake flour

1¼ cups superfine sugar

1½ cups egg whites (from about 12 large eggs), at room temperature

2 teaspoons pure vanilla extract

1 teaspoon cream of tartar

¼ teaspoon salt

Sauce

½ cup semisweet chocolate chips

½ cup 1% milk

1 tablespoon unsweetened cocoa powder

1 tablespoon granulated sugar

⅛ teaspoon pure vanilla extract

½ cup low-fat sour cream

1.
To make the cake: Preheat the oven to 375°F and position a rack in the lower third of the oven.

2.
Over a medium bowl, sift the flour with ¼ cup of the superfine sugar.

3.
In the bowl of an electric mixer fitted with the whisk attachment, or using a handheld mixer, combine the egg whites with 1 tablespoon warm water and beat on high speed until frothy. Add the vanilla, cream of tartar, and salt and continue beating until soft peaks form. Gradually beat in the remaining 1 cup superfine sugar, 2 tablespoons at a time. Continue beating on high speed until stiff peaks form.

4.
Sift one-third of the flour mixture over the beaten egg whites and, using a rubber spatula, gently fold in. Repeat two times with the remaining flour mixture.

5.
Pour the batter into an ungreased tube pan. Drop the pan lightly on the counter to release any big air bubbles and smooth the top.

6.
Bake for about 30 minutes, or until the top is golden and a wooden skewer inserted into the cake comes out clean.

7.
Meanwhile, to make the sauce: In a small saucepan over medium heat, combine the chocolate chips, milk, cocoa powder, and granulated sugar. Stir until the chocolate is completely melted and the mixture is smooth. (To be extra careful the chocolate doesn’t overheat, you can melt it in a double boiler instead. Just pour the chocolate chips, milk, cocoa powder, and granulated sugar into a saucepan and place over another saucepan of simmering water, making sure the water does not touch the bottom of the chocolate
pan. Stir until the chocolate is completely melted and the mixture is smooth.) Stir in the vanilla, then pour the chocolate into a medium bowl to cool to room temperature. Once cooled, whisk in the sour cream until smooth.

8.
Place the cake on a wire rack and let cool completely in the pan, at least 1 hour. When the cake has cooled, run a long, thin knife along the edges of the pan to release the cake. Invert onto the wire rack, then invert again onto a cake plate. Slice the angel food cake and serve drizzled with the rich devil sauce.

BREAKIN’ IT DOWN

Before: 24g fat, 429 calories
After: 5g fat, 235 calories

7g protein | 43g carbohydrate | 1g fiber | 140mg sodium

The Soft Touch

The secret to this cake’s incredible lightness is in the whipped egg whites. You want to handle the egg whites gently so that you don’t knock out the air that you whipped into them. Be careful to use a gentle lifting motion with your rubber spatula when you fold in the flour. All that trapped-in air translates to a lighter-than-clouds cake.

Doughnut Bread Pudding

I love to serve this bread pudding when I’m having a large group over for brunch. It’s a surefire crowd-pleaser, I tell you. But, doughnuts aren’t just for breakfast. This pudding also makes a fine end to a casual family dinner.
Serves 10

12 ounces plain cake doughnuts, broken into 1-inch chunks

2 large eggs, lightly beaten

2 large egg whites, lightly beaten

1½ cups fat-free half-and-half (or use low-fat; optional)

¼ cup packed light brown sugar

2 tablespoons dark rum (optional)

1 teaspoon ground cinnamon

Pinch of salt

½ cup finely chopped fresh or canned pineapples, drained if canned

¼ cup raisins

3 tablespoons coarsely chopped maraschino cherries

1.
Preheat the oven to 400°F.

2.
Spread the doughnut pieces on a rimmed baking sheet and toast until golden and dry to the touch, about 10 minutes.

3.
Reduce the oven temperature to 350°F. Spray a 9 by 13-inch baking dish with cooking spray.

4.
In a large bowl, whisk together the eggs, egg whites, half-and-half, brown sugar, rum (if using), cinnamon, and salt. Stir in the pineapples and raisins.

5.
Spread the doughnut pieces into the bottom of the prepared baking dish. Pour the custard mixture over the doughnuts. Bake for 40 to 50 minutes, until golden and firm to the touch. Let the bread pudding cool for 10 minutes, then sprinkle with the cherries and serve.

BREAKIN’ IT DOWN

Before: 16g fat, 470 calories
After: 10g fat, 206 calories

5g protein | 2g carbohydrate | 0g fiber | 263mg sodium

Doughnut Whole

When I can get my hands on them, I like to use whole-wheat doughnuts in this bread pudding. They taste great and are better for you than those made from white flour.

Chocolate Marshmallow Mousse

I certainly do fondly remember the good old Fluffernutter sandwiches of my school days: a slathering of peanut butter, topped with a healthy dollop of Marshmallow Fluff, sandwiched between two slices of soft white bread. It has to be one of the most American of sandwiches. In this recipe, I’ve found a new and modern way to use Marshmallow Fluff. In this mousse it lends its light and creamy texture to what seems like a decadent treat. It’s pure chocolate marshmallow heaven.
Serves 6

1 package (3.4 ounces) chocolate pudding mix (not instant)

2 cups 2% milk

¾ cup Marshmallow Fluff

Fat-free whipped topping (or use light; optional), thawed, for serving

In a medium saucepan, combine the pudding mix and milk and bring to a boil over medium heat, stirring constantly. As soon as the mixture reaches a boil, turn off the heat and whisk in the Marshmallow Fluff. Divide the mixture among six dessert cups and refrigerate until cool. Top each with a dollop of whipped topping before serving.

BREAKIN’ IT DOWN

Before: 43g fat, 480 calories
After: 2g fat, 159 calories

3g protein | 32g carbohydrate | 0g fiber | 110mg sodium

Boil Over

Be sure to keep a close eye on the milk when you are heating it up. Milk has a way of surprising you when it reaches a boil. Once it hits that boil, it’s up over the pan and all over your stove top in no time flat. As soon as you see some bubbling movement, take it off the heat and get that Marshmallow Fluff in.

Savannah Tiramisù

This totally decadent tiramisù is a must-have in your dinner party arsenal of desserts. I like to serve it in individual dessert goblets—it lets you see all the pretty layers and has the extra advantage of built-in portion control!
Serves 8

1 package (3 ounces) vanilla pudding mix (not instant)

2 cups 2% milk

3 tablespoons bourbon or rum

1 package (3 ounces/24 ladyfingers) soft ladyfingers, torn into bite-size pieces

2¼ cups chocolate whipped topping

½ cup pecans, toasted and coarsely chopped

¼ cup shredded coconut, toasted