 Photography by Alexandra Grablewski The recipes in Dessert Express range from adult teasers such as Cantaloupe in Red Wine Syrup to kid favorites like Chocolate Marshmallow Cookies (see recipe below) and Brownie Waffles. Some of the recipes use pre-made items like biscuits and convert them into something a bit more glamorous while other recipes quickly create a delicious dessert from scratch. If you’re a die hard baker you may find the shortcuts a bit hard to accept, but if you’re too tired to bake something elaborate or an overworked mom looking for some great quick recipes to impress the kids, then you’ll find these recipes hit the spot.
Fresh Blueberry Upside-Down Cakes From Dessert Express by Lauren Chattman, Taunton 2008  Photography by Alexandra Grablewski - nonstick cooking spray
- 6 tablespoons firmly packed light brown sugar
- 1⁄2 cup (1 stick) unsalted butter, softened
- 1⁄4 cup granulated sugar
- 2 large eggs
- 1⁄2 cup whole or 2% milk
- 1⁄4 cup unbleached all-purpose flour
- 3⁄4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 cup fresh blueberries, picked over for stems
1. Preheat the oven to 375 degrees. Coat six 6-ounce ramekins with nonstick cooking spray. 2. Combine the brown sugar and 1⁄4 cup (1⁄2 stick) of the butter in a small skillet and heat over medium-high heat, whisking, until the butter is melted and the sugar is dissolved. Divide among the ramekins, swirling to coat the bottoms, and set aside.
3. In a medium bowl, cream the remaining 1⁄4 cup (1⁄2 stick) butter and the granulated sugar with an electric mixer until smooth. Add the eggs and beat until well incorporated. Stir in the milk, then stir in the flour, cornmeal, baking powder, and salt. 4. Divide the blueberries between the ramekins. Spoon the batter over them, smoothing it with a spatula. Bake until firm and golden, about 20 minutes. 5. Transfer the ramekins to a wire rack and run a sharp paring knife around the edge of each one. Place a small plate over each ramekin and use an oven mitt to invert, gently shaking to release the cake. Serve immediately.
Chocolate Marshmallow Cookies From Dessert Express by Lauren Chattman, Taunton 2008
Makes 12 - 12 Carr’s whole wheat biscuits
- 1 1⁄2 cups Marshmallow Fluff
- 8 ounces best-quality bittersweet chocolate, finely chopped
- 2 tablespoons vegetable oil
1. Put the biscuits on a wire rack set over a rimmed baking sheet. Top each biscuit with a rounded heaping tablespoonful of Fluff. Place the baking sheet in the freezer for 10 minutes to firm up. 2. Combine the chocolate and oil in a medium microwave-safe bowl. Melt the chocolate in the microwave on high for 1 to 2 minutes, depending on the power and size of your microwave. Stir until smooth. Spoon some chocolate over each biscuit to coat completely.
3. Return the baking sheet to the freezer for another 10 minutes, until the chocolate is set. Refrigerate for up to 6 hours, until ready to serve. About Dessert Express  Though constantly pressed for time, moms want to bring something homemade to the table--Dessert Express allows them to indulge their family and still get to soccer practice on time. Mother of two and former pastry chef Lauren Chattman is here to save the course most people crave. Molten Chocolate Cherry Cake, Homemade Mallomars, Bourbon Brown Sugar Fudge, and other tantalizing treats are among the 100 from-scratch recipes that just about anyone can prepare in a half hour or less.
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Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.
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