Zomppin’ with Z: Dessert for Dinner

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One great thing about being a Chef’s Apprentice is the ability to try out what you make. Especially when it’s dessert.

When I was in high school, I loved baking and trying out those fancy Duncan Hines box mixes. But then I realized that my personality isn’t really that of a baker or pastry chef (that’s ZomppaPatty). I don’t care for measurements and details…I prefer throwing things in – 1 TB, 2 TB…it’s all the same to me.

So it’s been a real “treat” to relive my baking days while Zomppin’ at Z, preparing for a dessert catering function. I also learned how to adapt and make the best out of the many “oops” I made (Chef Z was also incredibly understanding when I had screwed up several times….)

One of the first “oops” was a lemon curd souffle that I screwed up the first batch of egg whites, so guess what? It was turned into a lemon curd meringue!

Meringues need to be watched like a hawk…30 seconds in the broiler is all it takes to watch magic happen.

Aside from the oops-turned-meringue, here are a few recipes that even a blundering baker like me can make. But first, Zacki’s Tip of the Day: for an easy, beautiful, foolproof way to decorate cakes: place a paper doily over the cake and dust confectioner’s sugar over it.

Flourless Chocolate Torte
4 ounces bittersweet chocolate
1/2 cups butter
3/4 cup sugar
3 large eggs
Small pinch of salt
1/2 cup unsweetened cocoa powder

1. Preheat oven to 375F
2. Butter 8″ round pan, line with parchment and butter that as well
3. Chop chocolate into pieces and melt with butter until smooth
4. Remove from heat and add sugar
5. Add eggs and salt and whisk evenly
6. Sift cocoa powder and whisk until just combined
7. Pour into pan and bake in the middle for 28 minutes or until toothpick comes out clean
8. Cool on rack for 5 minutes
9. Decorate with confectioner’s sugar

Mexican Wedding Cookies
Adapted from Paula Dean
1 cup butter, room temperature
1/2 cup confectioner’s sugar
Additional confectioner’s sugar for decorating
1 tsp vanilla
1 3/4 cups flour
1 cup pecans, chopped into small pieces

1. Preheat oven to 275F
2. Cream butter and sugar until smooth
3. Beat in vanilla
4. Slowly add in flour
5. Gently fold in and mix pecan pieces
6. Take 1TB, roll into balls and shape into crescent (flour hands to make it easier)
7. Bake for 40 minutes
8. When still warm, put additional confectioner’s sugar in Ziploc bag and shake a few cookies at a time gently to coat
9. Cool on wire racks

Key Lime Cheesecake Balls
2 cups graham cracker crumbs
1 cup chopped pecans
2 3/4 cups sugar
6 TB butter, melted
1 egg white, beaten lightly
2 8-ounce packages cream cheese, softened
1/2 cup condensed milk
4 large eggs
2 TB key lime zest
1/3 cup key lime juice
1/4 cup flour
1/2 tsp baking power
Confectioner’s sugar
Key lime slices

1. Preheat oven to 350F
2. Combine in food processor graham crackers, nuts, 1/2 cup sugar, butter
3. Add egg whites and combine well
4. Press into 13×9 pan and bake for 8 minutes
5. Mix in food processor with cream cheese and 1/2 cup sugar until smooth.
6. Add condensed milk and beat until even
7. Bake 15 minutes and then cool for 10 minutes
8. Meanwhile, combine 1 3/4 cup sugar, eggs, lime zest, and lime juice well in food processor
9. Mix in another bowl flour and baking powder, and pour into sugar mixture
10. Pour batter over cooled layer
11. Bake for 40 minutes or until center is clean

I don’t think I even ate dinner that night. I was a little stuffed tasting all the desserts to make sure they turned out right.

Including these chocolate-peanut butter-banana bars. Antioxidents, protein, and potassium. A complete meal.

Tags: dessert, flourless chocolate torte, food, Key Lime Cheesecake, meringue, Mexican Wedding Cookies, Zacki Murphy, Zacki's Catering Creations, Zomppin' with Zacki

Category: Dessert, Recipe Vault, Travel & Culture, US & Canada