Desserts for Dad, too
David Trawin, Wikimedia Commons
Chocolate cupcakes made with Guinness stout are a tasty treat for Father’s Day dessert.
With Father’s Day right around the corner, many families are busy planning Dad’s favorite meal, whether it be cooked outside or in the house. Once Dad finishes an array of his favorite dishes, I am betting he starts wondering what sort of dessert will be the finishing touch to such a fine meal.
We are fortunate that there are so many choices available to us. Some families have their own specialties they created, that have become tradition. Others are always on the hunt to try something different.
Just in case you haven’t already decided on something for dessert, here are a few recipes to add to your choices. Sunday, June 20 is the special day, and may all who celebrate have a wonderful time, especially all the dads, stepdads, foster dads, grandads and anyone else who has been a father figure to someone who needed one. May you all have a very special day.
Guinness chocolate cupcakes
Unsalted butter, melted, for coating the muffin pans, optional
1 bottle (11.2-oz.) Guinness stout
1/2 cup whole milk
1/2 cup vegetable oil
1 tablespoon vanilla
3 large eggs
3/4 cup sour cream
2 1/2 cups flour
2 cups sugar
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt (fine, if available)
1 package (8-oz.) cream cheese, at room temperature
Pinch fine salt
1/3 cup heavy cream
1 pound confectioners’ sugar
Natural unsweetened cocoa powder, for dusting (or any type of sprinkles)
1. Preheat oven to 350. Arrange a rack in the middle of oven. Place cupcake liners in two (12-well) muffin pans (or coat the wells with melted butter). Set the pans aside.
2. Whisk together the Guinness, milk, vegetable oil and vanilla in a large bowl until combined. Whisk in the eggs, one at a time, until completely incorporated. Whisk in the sour cream.
3. Whisk the flour, sugar, cocoa powder, baking soda and salt in a second large bowl to aerate and combine. Gradually fold this mixture into the wet Guinness mixture. Divide the batter among the muffin wells.
4. Bake in preheated oven until a toothpick inserted into the center of the muffins comes out clean, about 20 to 25 minutes. Set the pans on a wire rack and let the cupcakes cool completely before removing from the pans.
5. For the frosting: Place the cream cheese and salt in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light and fluffy, about 2 minutes. With the mixer on medium speed, gradually beat in the heavy cream until smooth, about 1 minute. Scrape down the sides of the bowl with a spatula. With the mixer on medium speed, gradually mix in the confectioners’ sugar until completely incorporated and smooth, about 3 minutes. Top each cupcake with a heap of frosting and dust with cocoa powder or sprinkles. Makes 24 cupcakes.
Ice cream sandwiches
1/2 gallon ice cream
2 2/3 cups flour
1 cup cocoa powder, minus 2 tablespoons
3/4 teaspoon salt
1 cup sugar
1 1/4 cups unsalted butter
2 egg yolks
2 teaspoons vanilla
1. Slightly soften ice cream by leaving it out at room temperature for 30 minutes. Line a 9-by-13-inch pan with parchment paper, allowing paper to overhang the sides. Press ice cream into pan and smooth top. Freeze for at least one hour or until completely solid.
2. Preheat oven to 350. Line 2 baking sheets with parchment paper.
3. In a medium bowl, add flour, cocoa and salt and whisk together until well incorporated; set aside.
4. In the bowl of a stand mixer, add sugar and butter and place on medium speed for at least one minute using the paddle attachment. Mix in yolks and vanilla. Slowly add in dry mixture until just combined.
5. Divide dough in half and form each piece into a 5-inch square. Wrap dough with plastic wrap, and chill at least 30 minutes or until firm.
6. On a lightly floured surface, roll each dough piece into an 8-by-12-inch rectangle. Along the 12-inch side, cut the dough into 2-inch lengths so you have 6 pieces. Cut each piece in half down the center so you have 12, 4-by-2 pieces.
7. Use a flat spatula to place cookies onto prepared baking sheets. Using a plastic toothpick, poke 15 holes into each cookie. Bake in preheated oven for 10 to 12 minutes or until cookies are firm, rotating baking sheets half way through the cooking process.
8. Remove cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring them to a cooling rack. Cool completely.
9. Using the edges of the parchment paper remove ice cream from pan. Trim the edges to make a neat rectangle.
10. Using the same technique as with the dough, cut the ice cream into 12, 4-by-2-inch rectangles.
11. Place each rectangle of ice cream on top of a cookie and place another cookie on top. Repeat the process.
12. Wrap each cookie with parchment or wax paper and store in the freezer overnight to soften for a softer cookie or serve immediately for a crunchy cookie. Makes 12.
Rocky road bark with cookies
16 chocolate sandwich cream-filled cookies (such as Oreos)
1 cup (2-oz.) mini marshmallows
3/4 cup (3-oz.) roasted nuts (such as pecans or walnuts)
1 pound semi-sweet chocolate, chopped (or use chocolate candy coating)
1. Prepare a baking sheet by lining with aluminum foil or waxed paper.
2. Coarsely chop the cookies and the toasted nuts into small pieces.
3. Place the chopped chocolate or chocolate candy coating in a large microwave-safe bowl and microwave in 30-second increments until melted, stirring after every 30 seconds to prevent overheating. Once melted, stir until the chocolate is smooth and set aside.
4. Add most of the cookies, marshmallows and chopped nuts to the melted chocolate mixture and stir until they are evenly coated. Reserve some of each mix-in to use for topping. Scrape the mixture out onto the prepared baking sheet and spread it into a thin layer.
5. Sprinkle the top with the reserved cookies, nuts and marshmallows. Refrigerate the tray to set the bark for 20 to 30 minutes. Once the chocolate has set, cut the candy into small squares or break it into small pieces by hand.
1 1/4 cups sugar, divided
2 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
6 cups blackberries, rinsed and drained
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup cold butter, cut in chunks
1 cup whipping cream
1. Preheat oven to 350. In a large bowl, combine 1 cup sugar, cornstarch, tapioca, blackberries, lemon peel and lemon juice. Mix gently to coat. Pour into a shallow 3- to 4-quart baking dish.
2. In another bowl, mix flour, baking powder, salt and remaining 1/4 cup sugar. With your fingers or a pastry blender, rub or cut butter into flour mixture until coarse crumbs form. Add cream and stir just until mixture forms a soft, crumbly dough.
3. Pat 1/4-cup portions of dough into flat disks 1/2-inch thick and arrange evenly over fruit.
4. Bake in preheated oven until topping is golden brown and fruit is bubbling, 45 to 55 minutes. Serve warm or at room temperature.