Top Five Most Popular Desserts of 2011

When I do my year in review, I don't usually single out a specific category of food because my stat counter doesn't count categories, only general activity and page views relating to specific posts.

But, because many of you have asked specifically for desserts.... well, who am I to question what you like to read about....or is the photos?

No matter. What's that line from the movie? "As you wish..."

So, I gathered all my stats, did the math and came up with the top five desserts that received the most hits during 2011.

Number 5: Chocolate Raspberry Panini - Originally posted February 15, 2009

I made a simple pound cake from a box mix and sliced it. Then I covered one slice of the pound cake with squares of a Hershey bar and topped it with a few raspberries. I used a George Forman grill to brown both sides at the same time, but you could just as easily use a frying pan and brown both sides as you would a grilled cheese sandwich.
The pound cake is like a sweet toast. The chocolate gets all melty and oozey and the fruit is softened and luscious.

All I can say about this is.....Yum!

Number 4: Orange Mascarpone Tart - Originally posted December 26, 2010



We've made many dishes from Bon Appetit magazine and this is one of them.

I love the combination of the creaminess of the mascarpone cheese and the sweet freshness of the orange.

Although the original recipe called for the tart to be sprinkled with chopped pistachios, we didn't think they added much to the flavor of the tart, so the second time Tom made it he merely sprinkled it with shaved chocolate. Better.

Number 3: Sugar Donut Mini-Muffins - Originally posted February 26, 2010



One word: addicting.

You know those two-bite brownies you buy in a bag at the grocery store? Don't buy them. Make these.

Tender little mini-cupcakes with the texture of a moist cake donut, brushed with melted butter and rolled in cinnamon and sugar or even rolled in powdered sugar. Betcha can't eat just one.

Number 2: Oreo Cream Cheese Cupcakes - Originally posted January 30, 2010



What is it about Oreos that elicit such love?

I don't know a faithful blog reader who doesn't collect a cache of recipes containing Oreos.

And every food blogger I know tries to create some new dessert using Oreos. I'm certainly not any different.

I've added crushed Oreos to brownies. I made these Ultimate Chocolate Chip Cookie 'n' Oreo 'n' Fudge Brownie Bars



And I've even made this Oreo Cookie Cake, the recipe for which I've never posted. But that's another post.



And Number 1 ~ You guessed it: Chocolate Chip Cookie Pie - Originally posted April 27, 2011



Can you say 'sugar induced coma'?

It's still a favorite in many readers' households.

So what's in store for 2012? I'm good at keeping secrets so you'll just have to stay tuned.

Orange Mascarpone Tart

Well, Christmas is finally behind us and, frankly, I'm breathing a sigh of relief.

Neither of our sons were able to visit this year, nor were we able to make the trip to either Florida or California to visit them. To make things worse, we were not financially able to exchange gifts either, although I did bake cookies and breads for the rest of the family.

Tom and I had planned a very quiet Christmas dinner, but when it came time to cook, we weren't particularly hungry, so we put off the dinner until today. And, rather than make a dinner of turkey with all the trimmings, we opted for Herbed Rack of Lamb with Fig/Port Sauce, Sweet Potatoes Anna, steamed broccoli and for dessert an Orange Mascarpone Tart.

Last year when we subscribed to Bon Appétit magazine, we received as a promotional 'gift' a small cookbook, "Bon Appétit Tastes of Italy," and it has become Tom's go-to cookbook for new ideas.

The first time Tom made the original recipe, Mascarpone Tart with Honey, Oranges and Pistachios, he increased the amount of orange zest to about two tablespoons, but followed the rest of the recipe exactly. We both loved the orange flavor, but frankly neither of us thought the pistachios added much of anything except maybe a crunch that we didn't find really necessary.

With the changes, I love this tart. It is light, fresh tasting and not too sweet...my kind of dessert. For our Christmas dinner, Tom decided to do something a little different. Instead of one large tart, he made eight individual tarts, eliminated the pistachios and finished the tarts with grated chocolate. Perfect!



Although we didn't eat our Christmas dinner yesterday, we DID have dessert. After all, it was Christmas. And this morning, Tom set aside two more tarts for tonight's dinner and delivered the remaining four tarts to his parents to share with their friends at the retirement home where they live.

Orange Mascarpone Tart
Modified from Bon Appétit

Makes one tart that serves 8, or 8 individual tarts

• 1 refrigerated pie crust (one half of a 15-oz. package)
• 2 large navel oranges
• 1 - 8- to 8.8 oz. container chilled mascarpone cheese
• 1/2 cup heavy whipping cream
• 1/4 cup sugar
• 2 tablespoons honey, divided
• 1/4 teaspoon (generous) ground cardomom

Preheat oven to 400°F.

For one large tart, press the pie crust into a 9-inch-diameter tart pan with removable bottom. Pierce crust all over with fork. Bake until golden brown, about 24 minutes. Cook completely on rack.

For 8 individual tarts pans, roll out dough thin enough to easily cut circles for 6 tart pans. Gently piece together the cut-off pieces of remaining dough, roll flat and cut out 2 more circles for the remaining 2 individual tart pans. Bake until golden brown, about 9 minutes. Cool completely on rack.

Grate enough orange peel to measure approximately 2 generous tablespoons.Cut off remaining peel and pith from oranges. Slice oranges into thin rounds, then cut rounds crosswise in half (for the individuals tarts, cut the orange slices into six equal pieces). Place orange slices on paper towels to drain slightly.

Combine mascarpone, cream, sugar, 1 tablespoon honey, cardamom, and orange peel in medium bowl. Using electric mixer, beat just until blended and peaks form (do not overbeat or mixture will curdle). Spread or pipe the filling evenly in cooled crust. Arrange orange slices atop tart in concentric circles. Drizzle tart with remaining 1 tablespoon honey (or divide the remaining honey between the 8 individual tarts).

To serve, grate a little semi-sweet or milk chocolate over the top of each slice or individual tart.