Chunky Choco Banana Cupcakes

Your chocolate and fruit fix all in one cupcake!

Ingredients:

1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 1/3 cups mashed, overripe Lacatan bananas
1/4 cupNESTLE Cream, soured with
1 teaspoon calamansi juice

For the Topping, combine the following:

1 1/4 cups chopped chocolate with rice krispies (Nestle Crunch)
1/3 cup brown sugar
1/2 cup chopped walnuts
1 teaspoon ground cinnamon

Directions:

1. Preheat oven to 350F. Grease and line muffin pans with paper cups.

2. Sift together dry ingredients.

3. Using an electric mixer, cream butter with sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.

4. Add mashed bananas and Nestle Cream. Fold in dry ingredients.

5. Fill muffin tins with batter 3/4 full and sprinkle generously with topping. Bake for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool before serving.

Rainbow Cake

This colorful layer cake from "Whisk Kid" blogger Kaitlin Flannery is ideal for a child's birthday party, or any time you want to make a big impression

Ingredients

Makes one 9-inch-round six-layer cake

• Vegetable shortening
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, room temperature
• 2 1/3 cups sugar
• 5 large egg whites, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups milk, room temperature
• Red, orange, yellow, green, blue, and purple gel food coloring
• Lemony Swiss Meringue Buttercream

Directions

1. Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.

2. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.

3. Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).

4. Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.

5. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.

6. Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
7. Using an offset spatula, cover cake again with remaining frosting.

Watermelon and Cantaloupe Kanten

Kanten, also called agar-agar, is a vegetable gelatin. This is a great palate refresher for a warm summer evening.

Per serving: 175 calories; 2 g protein; 0 g fat; 44 g carbs; 2 g fiber

Ingredients

Serves 6 to 8

• 1 cantaloupe (about 3 pounds), halved and seeded
• 1 wedge seedless watermelon (about 2 pounds)
• 3 cups apple cider or apple juice
• 1 cup water
• 1/3 cup kanten flakes
• 1/4 cup honey

Directions

1. Scoop out cantaloupe and watermelon with a melon baller (yields about 8 cups total) and put in a 9-by-5-inch (8 cup) loaf pan; set aside.
2. In a medium saucepan, bring cider, water, and kanten to a boil. Reduce heat and simmer until the kanten is dissolved, about 5 minutes. Turn off heat and stir in honey until dissolved; cool to room temperature. Pour cooled liquid over the melon and set aside at room temperature until set, about 3 hours.
3. Invert the kanten onto a platter. Slice into individual portions and serve. Store leftovers in the refrigerator for up to two days.

Quince Tart Tatin

Ingredients

Serves 8

• 1 3/4 cups sugar
• 2 lemons
• 10 small quince (3 3/4 pounds)
• Large pinch of salt
• 2 tablespoons unsalted butter
• All-purpose flour, for rolling out dough
• 1/2 recipe Pate Brisee (Pie Dough)

Directions

1. In a large stockpot, combine 10 cups water and 1 cup sugar. Using a vegetable peeler, remove the zest from 1/2 lemon, and add to the pot. Halve the lemons, and juice 1 1/2 of them directly into the pot; set the other half aside.

2. Peel, halve, and core the quince, and add to the pot. Bring to a boil. Cover, reduce to a simmer, and cook until tender, but not completely cooked, 8 to 10 minutes. Drain, and set aside.

3. Preheat oven to 375 degrees. In a 10-inch tarte tatin pan or cast-iron skillet, combine remaining 3/4 cup sugar and the salt. Place over medium heat, and cook until it begins to thicken and turn a golden brown. Remove from heat, and stir in butter.

4. Arrange the quince in the pan, cut sides up, in a slightly overlapping circular pattern. (Remember that since the tarte tatin is inverted after it is cooked, the fruit on the bottom will be visible when served.) Place a few quince halves in the center, cut side up. Sprinkle with the juice of the remaining lemon half.

5. On a lightly floured work surface, roll dough out into a 12-inch round, about 1/8-inch-thick. Place dough over quince, tucking the edges of the dough around the fruit. Bake until juices are bubbling and crust is golden brown, about 45 minutes. Remove from oven, and let stand for 10 minutes. Using a paring knife, loosen the pastry from the edges of the pan. Place a serving platter over the pan, and carefully invert. Serve warm.

Chocolate-Date Cake with Chocolate Sticky Toffee Glaze

This date-studded dessert derives its intoxicating flavor from chunks of dark chocolate and a jigger of brandy. A chocolate-enhanced sticky toffee glaze may also have something to do with the cake's appeal.

Ingredients

Serves 10 to 12

• FOR THE CAKE
• 1 1/4 cups water
• 15 ounces whole Medjool dates (about 22), pitted, plus 4 more, pitted and halved lengthwise, for garnish
• 3 tablespoons brandy
• 2 tablespoons strong-brewed coffee
• 4 tablespoons unsweetenedDutch-process cocoa powder
• 2 cups all-purpose flour
• 1 teaspoon salt
• Pinch of ground cinnamon
• 1 1/2 sticks (12 tablespoons) unsalted butter, room temperature, plus more for pan
• 3/4 cup packed dark-brown sugar
• 4 large eggs
• 1 1/2 teaspoons baking soda
• 5 ounces bittersweet chocolate(preferably at least 61 percent cacao), coarsely chopped
• FOR THE GLAZE
• 1/2 stick (4 tablespoons) unsalted butter
• 2/3 cup packed light-brown sugar
• 1/3 cup light corn syrup
• 1 tablespoon water
• Pinch of salt
• 2 tablespoons heavy cream
• 4 ounces bittersweet chocolate (preferably at least 61 percent cacao), finely chopped
• 1 tablespoon plus 1 1/2 teaspoons brandy

Directions

1. For the cake: Preheat oven to 350 degrees. Butter a 9-by-3-inch round cake pan. Line with parchment, and butter parchment.

2. Bring water to a boil in a saucepan. Meanwhile, combine dates, brandy, coffee, and 2 tablespoons cocoa in a heatproof bowl. Stir in boiling water. Let cool, stirring occasionally. Puree cooled date mixture in a food processor (you should have about 2 1/2 cups). Place 3/4 cup puree in a small bowl, and press plastic wrap directly on surface; reserve. Place remaining puree in a large bowl.

3. Whisk flour, salt, cinnamon, and remaining 2 tablespoons cocoa in a bowl.

4. Beat butter and dark-brown sugar with a mixer on medium speed until fluffy. Add eggs, one at a time, beating after each addition (batter will look curdled).

5. Stir baking soda into reserved uncovered date puree. On low speed, beat flour mixture into egg mixture in 2 additions, alternating with the date mixture. Beat in chocolate. Transfer batter to prepared pan, and smooth top.

6. Bake until a toothpick inserted into center of cake comes out clean, about 1 hour. Let cool in pan on a wire rack for 30 minutes. Run a knife around edge of pan to loosen, and invert cake onto rack. Remove parchment, turn cake right side up, and let cool completely. (Cake can be wrapped in plastic and stored at room temperature for up to 2 days.)

7. Make the glaze: Bring butter, light-brown sugar, corn syrup, water, and salt to a boil in a saucepan over medium-low heat, stirring occasionally. Boil 3 minutes. Remove from heat. Whisk in cream. Add chocolate, and whisk until smooth. Whisk in brandy. Let cool until thickened, 15 to 20 minutes.

8. Assemble the cake: Using a serrated knife, trim rounded top of cake so it is flat. Place cake on stand. Spread remaining 3/4 cup date puree over top of cake. Pour glaze over top, letting some drip down sides. Garnish with halved dates.

Citrus and Caramel Mousse Parfaits

Tiers of tart, jewel-toned tangerines, grapefruits, oranges, and lemons alternating with layers of bright caramel mousse in this simple, beauteous dessert. Elegant delicate cookies, calmly fabricated from arena hazelnuts, enhance the adverse of textures -- and the temptation.

Ingredients

Serves 6


* FOR THE HAZELNUT LACE COOKIES
* 2 tablespoons additional 1 1/2 teaspoons arranged light-brown sugar
* 1 1/2 tablespoons unsalted butter
* 2 tablespoons ablaze blah syrup
* Pinch of salt
* 1/4 cup block abrade (not self-rising)
* 1 ounce hazelnuts (about 1/4 cup), toasted, banknote rubbed off with a clammy cloth, and cautiously ground, or 2 tablespoons hazelnut flour
* FOR THE MOUSSE
* 1/4 cup additional 2 tablespoons algid water
* 1 teaspoon unflavored gelatin
* 1 cup granulated sugar
* 2 tablespoons ablaze blah syrup
* 2 1/2 tablespoons unsalted butter, allowance temperature, cut into baby pieces
* 1 3/4 cups abundant cream
* 1/2 cup creme fraiche
* Pinch of salt
* FOR ASSEMBLING
* 3 oranges, finer Cara Cara
* 2 claret oranges
* 1 red or blush grapefruit
* 2 tangerines
* 1 Meyer lemon

Directions

1. Make the cookies: Preheat oven to 350 degrees. Calefaction sugar, butter, blah syrup, and alkali in a bucket over average heat, active until adulate has broiled and amoroso has dissolved. Activity in abrade and arena hazelnuts. Drop teaspoons of batter, spaced 2 inches apart, assimilate a baking area lined with a nonstick baking mat. Bake until golden, 10 to 12 minutes. Let cool. (Cookies can be stored in an closed alembic for up to 2 days.)

2. Make the mousse: Place 2 tablespoons algid baptize in a bowl, and baptize with gelatin. Let angle for 5 minutes.

3. Bring sugar, blah syrup, and actual 1/4 cup baptize to a abscess in a bucket over average heat, active to deliquesce sugar. Wash bottomward abandon of pan with a wet pastry besom to anticipate amoroso crystals from forming. Cook, bouncing acclaim already admixture begins to color, until aphotic amber, 12 to 13 minutes.

4. Remove from heat. Carefully add butter, a few pieces at a time, whisking afterwards anniversary accession until adulate melts (caramel will bubble). Add 1/4 cup anniversary chrism and creme fraiche. Add salt, and barrel until smooth. Transfer to a bowl. Add gelatin mixture, and activity until combined. Let air-conditioned completely, active occasionally.

5. In a bowl, barrel actual 1 1/2 cups chrism and 1/4 cup creme fraiche until annealed peaks form. Acclaim bend into caramel. Cover mousse, and air-condition for 10 account (or overnight).

6. Assemble parfaits: Cut bark and assembly from citrus. Slice bake-apple forth membranes to absolution segments.

7. Layer segments and mousse in 6 confined glasses, alpha and catastrophe with segments. Refrigerate, covered, until mousse is set, at atomic 1 hour (or overnight). Serve with applique cookies.

Baked Alaska

This old-fashioned dessert has become popular again, and why not? An ice-cream cake covered with an igloo of meringue emerging from an oven is a real showstopper.

Ingredients

Serves 6 to 8

• 6 tablespoons sugar
• 3 large egg yolks
• 1 teaspoon pure vanilla extract
• 3 ounces bittersweet chocolate, melted and cooled
• 3 large egg whites, room temperature
• Pinch of salt
• 1 1/2 pints pistachio ice cream, slightly softened
• 1 1/2 pints cherry ice cream or berry sorbet, slightly softened
• Swiss Meringue
• Vegetable-oil cooking spray

Directions

1. Preheat oven to 350 degrees. Line an 8-inch round cake pan with parchment paper, and spray with cooking spray.
2. Combine 3 tablespoons sugar and the egg yolks in bowl of an electric mixer fitted with the whisk attachment; whisk, on medium speed, until pale yellow and thick, about 15 minutes. Add vanilla, and fold in melted chocolate just to combine.
3. In a medium bowl, combine egg whites and pinch of salt in bowl of electric mixer; whip, on medium speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold egg whites into the chocolate mixture.
4. Carefully pour batter out into prepared cake pan. Bake until cake is set and top is dull, about 20 minutes. Remove from oven, and let cool on a wire rack.
5. Spray a 5-cup-capacity metal bowl with cooking spray; line with plastic. Pack base of bowl with pistachio ice cream; layer cherry ice cream over pistachio, then finish with another layer of pistachio ice cream (or layer ice creams and sorbets as you desire). Pack firmly, cover surface with plastic wrap, and place in freezer. Freeze until ice cream is very hard, at least 2 hours or up to 24 hours in advance.
6. Place cake on a parchment-lined baking sheet. Remove ice cream from the freezer, and invert bowl over cake. Keep the ice cream covered with plastic wrap, and return ice-cream cake to the freezer.
7. Preheat oven to 500 degrees.Fill a pastry bag, fitted with an Ateco #5 star tip, with meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15 minutes.
8. Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, and serve immediately.