American Dessert Buffet

by Urvashee on July 6, 2010 · 15 comments

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Last Sunday we had a few friends over for food, fun, and a great view of the Macy’s fireworks show on the Hudson River. I know it’s past July 4th, but I thought I would post the desserts from my July 4th party anyway. Better late than never right? Here are some patriotic dessert ideas you can store away in your bookmarks and recipe files for next year. It’s easy to create a nice variety with these items because much of it can be done ahead of time and some of them are semi homemade. I picked out a few “All American” desserts and prepared them in bite size portions. Why choose? Have them all guilt free!

The Best Brownies:

It’s unclear when and where brownies originated but one thing is for sure…these chocolate delights were born in the USA! These  brownies were made from scratch using Ghirardelli chocolate, topped with a thin layer of chocolate glaze and cut into 1 1/2 inch squares.  To fit them into my patriotic color scheme they were dusted with powder sugar and decorated with fresh raspberries. I’m not posting recipes today but I promise I will make a separate post about these brownies very soon!

Boston Cream Pie:

It’s actually a custard filled cake, not a pie. I just learned this too. This was the first time I had ever eaten Boston Cream Pie and it was delicious! I got these to bake perfectly round in my  mini cheesecake pan using this recipe from Epicurious. Boston Cream Pie is credited to a French chef who first made it at the Parker House Hotel in Boston in 1856. Today it’s the official dessert of Massachusetts. Did you know states have official desserts??

Red Velvet Cakes and American Foodie Heroes:

When I think of red velvet cake, I think of the South and when I think of Southern food, I think of Paula Deen.  I tried to make these cupcakes from scratch using Paula Deen’s recipe but they turned out tasteless and not red enough. Needless to say, I was very disappointed in Paula’s recipe and ended up tossing the whole batch in the trash. Luckily, a foodie and my American hero for the day, Duncan Hines came to the rescue! These cakes are made with his boxed mix in mini muffin liners. They were frosted with Betty Crocker whipped cream cheese frosting and topped with a blueberry. By the way, did you know Betty Crocker was not a real person? The name Betty was selected because it was viewed as a cheery, all-American name. It was paired with the last name Crocker, who was the company director.

Good ‘Ole Apple Pie:

I could never have called it an All American dessert buffet without apple pie. I used the Pillsbury Ready crust and cut out circles to line my mini muffin pan and a star cutter for the tops of the pies. The filling recipe (for two dozen minis) was a simple mix of 3-4 apples of mixed variety, 1 tsp of cinnamon, 1/4 tsp nutmeg, 1/4tsp salt,  1/8c sugar, 1/8c brown sugar, and 1 Tbs lemon juice. Let it macerate for about an hour and then saute it with 2 tbs butter until the apples are halfway cooked. I did this because the pies were so small I was afraid the crust would burn before the apples finished cooking. Pies were prepared a day in advance and the whole muffin pan wrapped and stored in the freezer. They went straight from freezer to oven in the morning. No soggy crust, no under/overbaked apples.

Thanks for stopping by! Hope you enjoyed the American dessert buffet.

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{ 9 comments… read them below or add one }

Melissa July 6, 2010 at 10:05 pm

Such great pictures! Those desserts are adorable. I would love, love, love to try one of those mini Boston Cream Pies. 🙂

naomi July 6, 2010 at 11:11 pm

All your desserts look beautiful! I especially love your Boston Cream Pie!

Stephanie July 7, 2010 at 3:57 pm

Great looking desserts! Love the boston creme pies made in the mini-cheesecake pan. I will have to try that.

Peggy July 8, 2010 at 6:00 am

You’re really making me hungry for dessert! Everything looks fantastic!

crystal March 11, 2011 at 4:10 pm

How long did you bake the apple pies ?

Dessarts March 11, 2011 at 9:27 pm

Hi Crystal,
The apples were all ready pre-cooked so it’s really just a matter of cooking the crust. I can’t recall how long it takes in minutes, but you are basically just looking for a golden color in the crust. Bake at 350F and it should not be more than fifteen minutes for sure!

crystal March 14, 2011 at 3:48 pm

Do you drain the apples after macerating them, or suate them in the juices and butter…as you can see I am a first timer to this, lol

Dessarts March 14, 2011 at 8:03 pm

You can just sauté them. There should not be that much liquid anyway and the excess will burn off.

Elena Salika September 12, 2012 at 1:56 am

All your desserts look perfect and really yummy….very good your idea to make a mini dessert buffet!!!Kisses from beautiful GREECE!!!

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