Desserts to Impress
Sticky toffee pudding with outrageous toffee sauce with bourbon
The Old Drovers Inn, a splendid stone building that stood on the stagecoach route to upstate New York for over 200 years, served this classic English Christmas pudding and it’s become the dessert I’ve made for my family for Christmas dinner for many years.
It’s a moist and wonderfully flavorful cake that’s simple to make, and using my Outrageous Toffee Sauce with Bourbon in the prep and for generously pouring over each slice really streamlines the process! Be sure to use plenty of soft butter (a whole stick is not too much) when you grease the Bundt pan, for easing the removal of the cake.
If you have a holly tree, a sprig placed in the top of the cake before you serve it makes it very festive indeed!
Sandy’s famous cheesecake
This may be the best cheesecake you ever eat and it’s secret is simple: invest in the best 8” or 9” springform pan you can find. It should not leak; it should last your lifetime. Williams Sonoma has a great selection. Don’t skimp on the vanilla, either. The difference it makes is indescribable. The cake is mostly mixed in a food processor, which makes it a cinch. And when you serve it, people will swoon.
Perfect poundcake
According to The New York Times, where this recipe comes from, every cook needs a go-to poundcake recipe, and this is it! It’s nothing fancy – just butter, flour, sugar, eggs, vanilla, heavy cream and salt. But the result is equally befitting a school bake sale, or it can be dressed up with luscious fresh fruit and Outrageous Fudge Sauce for the fanciest dinner party or holiday feast.
Profiteroles
Served in the best restaurants all over America and the world, who knew this impressive dessert could not be easier to create? And it is the ultimate way to serve the Outrageous Fudge Sauce, as it’s crowning glory! Be sure to use parchment paper on your baking sheet, for ease of removal of the baked Profiteroles.
Claudia fleming’s chocolate toffee tart
Made simple by Francine’s Outrageous kitchen®
A desert that’s decadent with a capital D. But honestly, not too sweet and impossibly delicious.
It’s a classic tart that would ordinarily take most of the day to make (and the baker would need to be skilled at tricky stuff like making caramel) - made simple by using my Outrageous Sauces. Layers of silky toffee enrobe roasted peanuts and dark chocolate glaze topped with a sprinkling of crunchy, snow-white fleur de sel make this an unforgettable combination of flavors and textures.
Famous pastry chef Claudia Fleming strated making this tart at NYC’ incomparable Gramercy Tavern in the 1990’s. It’s so good, she never stopped.
If you want a dessert to dazzle, this is it. Small portions, please, are all that’s needed.
The simplicity of this flourless chocolate cake recipe, which was developed by the Gourmet Magazine test kitchen in 1997 is so elegant. With just five ingredients it doesn’t get much simpler, especially because this fudgy single0layer dark chocolate cake comes together in less than 45 minutes. And it’s gluten free!
Because this recipe is so simple, the rich chocolate flavor will directly reflect the quality of ingredients you use, so be sure to use the very best bittersweet chocolate and cocoa powder you can get your hands on (Guittard is great and sold in supermarkets and online). You melt the chocolate with butter in a double boiler - you can use a bowl set over a pan of simmering water if you don’t have one - and stir it until smooth before mixing in the sugar eggs, and cocoa powder.
This cake is elegant served on its own, but take it a step further by adding a dollop of whipped cream and a drizzle of Francine’s Outrageous Fudge Sauce® to each serving.
Even better? This cake remains moist and delicious for up to a full week if kept in an airtight container - just be sure to let it cool completely first.
Easy and Scrumptious treats
Old fashioned Banana cake
This easy cake uses basic ingredients you probably have on hand. It produces a moist, delicious cake you can serve to everyone from your kids after school, to anyone lucky enough to be invited to dinner! Outrageous Toffee Sauce with Bourbon® replaces frosting to amp up the lusciousness.
Betsy’s no-bake Mud Pie
My friend Betsy knows how to make you feel welcome. It always looks like she’s fussed for days but her secret is using really good, ready made ingredients, like my Outrageous Fudge Sauce. This is a pie festive enough for any holiday – with the bonus that it doesn’t require baking!
Decadent Hot Cocoa
European hot chocolate is unforgettably rich, dark, and delicious. If you can’t get to Angelina in Paris, simply using my Outrageous Fudge Sauce to make a cup or pot will transport you.
Mama’s famous apple cake with outrageous toffee sauce with bourbon
My grandchildren love this cake as much as their parents did. It’s so easy - all you need are a few apples, and ingredients you have on hand, one bowl and a cake pan. If you want to add more apples, more cinnamon - go for it! Everyone loves pouring on my Outrageous Toffee Sauce with Bourbon®
Mid-century Modern FOndue
Mid-century Modern is the rage in everything for the home – and Chocolate Fondue, first introduced in Manhattan in the ‘60’s, is a chic ending to any swinging soiree. My Fudge Sauce removes the work and makes the Fondue Outrageous.
Ice cream sundae party
The best restaurants are proudly serving Ice Cream Sundaes for the same reason you should – they require almost no preparation and are a universal crowd pleaser, bringing back (or imparting) the happiest memories of childhood. Be sure you use the best fixings available, including Francine’s Outrageous Fudge Sauce.
Sensational Skillet Brownies
Is anything more beloved than Brownies? And nothing could be easier, if you use one of the great mixes available from your market and then dress the finished brownies for company. Baking in a cast iron skillet gives the sides and bottom a chewy crunch and you can serve right from the skillet. Ice cream that comes swirled with nuts or chocolate chunks as the next layer up provides righteous appeal, and warm Outrageous Fudge Sauce poured over adds a luxurious polish. The brownie is humble no more!
Special occasion cakes
These little cakes are fun (and so easy, because you use a packaged cake mix) to make and always look like there’s a party going on - the best reasons to serve them! They’re particularly good for children, since each child gets their own splendid wedge. Using my Outrageous Fudge Sauce as the ganache frosting makes this a sophisticated and especially delicious dessert.
So Easy S’mores
S’Mores just say “Summer” – whether you’re in a cabin with a campfire, or a high rise in Manhattan. And because they’re so easy to make, they can be a treat anytime of the year. Toast the marshmallows over the flame on your stove, or your fireplace – or just leave them natural. This is a treat that tastes as good in January as it does in July.
S’mores ice cream
Do you know David Lebovitz? He was a chef at Alice Waters' Chez Panisse and has lived The Sweet Life in Paris for many years now. His writing is entertaining; his recipes excellent. Making S'mores Ice Cream is worth the effort - and using Francine's Outrageous Fudge Sauce cuts the prep in half! Enjoy the Summer!