The best instant desserts for your holiday party

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Baking fruit cake in 2018, when there are so many others delicious holiday treat is like choosing to drive a T model when you have a Tesla in the garage – especially if you have a Instant pot in your kitchen.We have for you five dessert recipes, including two of the all new The ultimate recipe book in instant pot and three more from expert bloggers of Instant Pot cooking. We share the best holiday desserts (and a favorite decadent brunch, perfect for a weekend morning) that taste better than the fruit cake. And they'll be ready in no time.Here's an important thing to keep in mind when you're doing something in an instant jar: pressure cooking is amazing for many foods, but horrible for others. If you're looking for a succulent dessert that breaks up in your mouth, the Instant Pot will be your best friend for baking a holiday. If you are looking for something with a more delicate crumb, avoid it. With this in mind, let's move on to these holiday recipes:

(The Cookbook Ultimate Instant Cookbook / Jennifer Davick) More

<h3 class = "canvas-atom canvas-text Mb (1.0em) Mb (0) – sm Mt (0.8em) – sm" type = "text" content = "Iced orange pound cake"data-reactid =" 20 ">Iced orange pound cake

Reprinted with permission of The ultimate recipe book in instant pot

  • Yield: 8 servings
  • Preparation time: 10 minutes
  • Cooking time: 55 minutes
  • Natural relaxation of pressure: 10 minutes
  • Cool: 10 minutes
  • Total time: 85 minutes
  • ingredientsFor the cake:

  • 2 cups all-purpose flour
  • 2/3 cup of crystallized sugar
  • 2 teaspoons of yeast
  • 1/2 teaspoon of kosher salt
  • 2 eggs
  • 6 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon of finely grated orange zest, plus 1/2 cup of fresh orange juice
  • For orange icing:instructions1. To prepare the cake: Grease a 1 liter Bundt skillet with butter or nonstick cooking spray and sprinkle with flour, stirring and turning the dish to coat evenly. Tap on the excess. In a medium bowl, combine flour, granulated sugar, baking powder and salt. Dig a hole in the middle. Add the eggs in the well and whip to break the yolks a little. Add the butter, orange peel and orange juice and whisk until the dry ingredients are completely incorporated.3. Pour the dough into the prepared pan and spread it in an even layer. Tap the tray firmly against the counter several times to eliminate any air bubbles in the dough. Cover the pan tightly with aluminum foil. Place the pan on a long-handled silicone steam holder.4. Pour 1 1/2 cups of water into Instant Pot. Holding the handles of the steam rack, lift the tray and lower it into the pot.5. Secure the lid and set the pressure release to Sealing. Select Cake, Bake or Manual setting and set the cooking time to 45 minutes at high pressure. (The pan will take approximately 10 minutes to pressurize before the cooking program begins.) 6. To make the orange glaze: While baking the cake, in a small bowl, mix the sugar into powder, orange peel and orange juice and whisk until smooth. Transfer in a zippered plastic bag, seal the bag and set aside. When the cooking program is finished, let the pressure relax naturally for 10 minutes, then move the pressure release to Ventilation to release the remaining steam. Open the jar and, wearing heat-resistant gloves, grasp the handles of the steam rack, lift it up and place it on a refrigerated rack. Remove the foil from the pan, taking care not to steam yourself. Let the cake cool in the pan for 5 minutes, then return it to the cooling rack, remove it and allow the cake to cool for another 5 minutes.8. Set the stand with the cake on a large plate to catch the drops when you glaze the cake. Cut a small corner of the zipper bag and squeeze the frosting over the entire cake. Allow to cool to room temperature, then transfer to a serving dish. Cut the cake into quarters and serve.

    Recipe notesThis cake gets an impressive rise in the instant pot, standing up as it cooks. If you are demanding in terms of presentation, you can cut out a portion of the dome before shining the cake. It does not bother me, though. It results in dense as a pound cake should be, but not waterlogged, like some pressure cooker cakes. The not too sweet cake is compensated by sweet and spicy icing.

    <h3 class = "canvas-atom canvas-text Mb (1.0em) Mb (0) – sm Mt (0.8em) – sm" type = "text" content = "Brownie Fudge Brownie Cake"data-reactid =" 65 ">Brownie Fudge Brownie Cake

    Reprinted with permission of The ultimate recipe book in instant pot

  • Yield: 8-10 servings
  • Preparation time: 10 minutes
  • Cooking time: 45 minutes
  • Natural relaxation of pressure: 10 minutes
  • Cool: 20 minutes
  • Total time: 85 minutes
  • ingredients

  • 3/4 cup unsalted butter, melted and cooled
  • 3 eggs
  • 1 cup of brown sugar well packed
  • 1 1/2 teaspoon instant coffee crystals
  • 1 1/2 teaspoons of vanilla extract
  • 1/4 teaspoon of kosher salt
  • 3/4 cup all-purpose flour
  • 3/4 cup cocoa powder
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup walnuts, coarsely chopped and roasted
  • instructions1. Line the base of a 7-inch round hinge mold with a round of 8-inch parchment paper. Attach the collar to the hinged mold, closing it on the base so that the round parchment is tight. Lightly grease the sides of the pan with butter or nonstick cooking spray. Put the melted butter in a large bowl. Stir eggs one at a time, then brown sugar, coffee, vanilla and salt until obtaining a homogeneous mixture. Add the flour and cocoa powder and whisk until the dry ingredients are completely incorporated. Stir in chocolate chips and nuts.3. Pour the dough into the prepared pan. Tap the tray firmly against the counter several times to eliminate any air bubbles in the dough. Cover the pan tightly with aluminum foil. Place the pan on a long-handled silicone steam holder.4. Pour 1 1/2 cups of water into the Instant Pot. Holding the handles of the steam rack, lift the tray and lower it into the pot.5. Secure the lid and set the pressure release to Sealing. Select the setting Cake, Bake or Manual and set the cooking time to 35 minutes at high pressure. (The pan will take about 10 minutes to pressurize before the cooking program begins.) 6. When the cooking program is finished, let the pressure relax for 10 minutes, then move the pressure release to Ventilation to release the remaining steam. Open the jar and, with heat-resistant gloves, grasp the handles of the steam rack, lift it up and remove it from the jar, and place it on a cooling rack. Remove the aluminum foil from the pan, making sure you do not burn yourself with steam. Allow the cake to cool for about 20 minutes, or at room temperature. Unclip the collar on the tray and lift it up, then use the parchment border to pull the cake from the base of the tray and onto a plate. Cut the cake into quarters and serve.Recipe notesIt's not really a cake, it's a round and impressive dish of fudge brownie. I think it's very glorious, especially when it's still a little hot. Serve it in quarters, with a vanilla ice cream and a caramel sauce.

    (PressureCookRecipes) More

    <h3 class = "canvas-atom canvas-text Mb (1.0em) Mb (0) – sm Mt (0.8em) – sm" type = "text" content = "Instant Cheese Cake in New York # 17"data-reactid =" 108 ">Instant Cheese Cake in New York # 17

    Amy + Jacky, PressureCookRecipes.com

  • Yield: 7 "cheesecake
  • Cooking time: 40 minutes
  • ingredients For the dough:

  • 10 (120g) graham crackers, finely ground
  • 3 to 4 tablespoons (42g to 56g) of unsalted butter, melted
  • Pinch of sea salt
  • 2 teaspoons to 1 1/2 tablespoon (8.3 g to 19 g) brown sugar (depends on the desired sweetness)
  • Optional: 1/4 cup (32 g) all-purpose flour (for crust on baking)
  • For the cheese cake batter (7 x 3-inch pan):

  • 16 oz (454 g) Philadelphia Cream Cheese, room temperature
  • 2 large eggs, room temperature
  • 2/3 cup (133g) white sugar
  • 1/2 cup (120g) sour cream, room temperature
  • 2 tablespoons (16g) of cornstarch
  • 2 teaspoons (10 ml) vanilla extract
  • 2 pinches of sea salt
  • instructions Critical Tips Before You Begin1. We strongly recommend that you use a hand mixer to mix the cake batter instead of a stand mixer. Stand mixers are often more powerful, so you can easily mix and introduce too much air into the cheesecake batter. This can give a puffed cheesecake.2. Read these 11 tips tested to make an amazing pressure cooker Cheesecake Guide to help you make a successful cheesecake!PreparationPlace 16 oz (454 g) of cream cheese, 2 large eggs and 1/2 cup (120 g) of sour cream on the countertop to reach room temperature. Then melt the 3 to 4 tablespoons (42g to 56g) of unsalted butter.Pro tip: This is essential for the success of your cheese cake. So make sure all the above ingredients are at room temperature before starting. Otherwise, you may end up with a lumpy and fluffy cheesecake. Part A: Crust1. Finely crush 120 g of Graham cookies in the food processor. Or place graham crackers in a zipper bag and roll them with a rolling pin.2. In a small bowl, mix with the fork finely ground graham crackers, a pinch of sea salt, 2 teaspoons and 1 1/2 tablespoon (8.3g to 19g) of brown sugar. Add the flour (if cooking on the blind allows a firmer and crispier crust): mix 1/4 cup (32 g) all-purpose flour. Mix about 42 to 56 g of unsalted butter until the mixture is sticking.5. Line the sides and bottom of the cheese cake pan with parchment paper. * Note: We did not use any butter to cover the parchment paper.6. Pour Graham Cracker Bread Crumbs. Gently squeeze the crumbs with a ramekin pot or mason to form an even layer. You can also use a spoon for the edges. Firm Crust Method # 1: Freeze. Place the cheese pan in the freezer while you prepare the cheese dough. Method # 2: Blind-Bake (for a firmer and crispier crust). Place the crust in an oven at 325 degrees Fahrenheit for 15 minutes.Part B: Preparing a dense cheese paste1. In a small bowl, mix 2 tablespoons (16 g) cornstarch, 2 pinches sea salt and 2/3 cup (133 g) white sugar. In a medium bowl, briefly separate the 454 g cream cheese by whisking for 10 seconds with a hand mixer at low speed. Add half of the sugar mixture and beat until everything is incorporated, at low speed (about 20 to 30 seconds). Scrape the sidewalls and hand mixer with a silicone spatula each time a new ingredient is added. Add the rest of the sugar mixture and beat until well incorporated, at low speed (about 20 to 30 seconds) .4. Add 1/2 cup (120 g) of sour cream and 2 teaspoons (10 ml) of vanilla extract to the cream cheese mixture. Beat until stirring at low speed (20 to 30 seconds) .5. Stir both eggs at low speed, one at a time. Mix until incorporated (about 15 to 20 seconds with a hand mixer and less time if you use a powerful stand mixer). Try not to mix too much at this stage. Scrape the sides and mixer by hand with a silicone spatula and fold several times to make sure everything is fully embedded. Pour the cream cheese dough into the cake pan.7. Tap the cheese cake pan against the counter to let the air bubbles rise to the surface. Burst the air bubbles with a toothpick or fork. Press until you are satisfied. Make sure the surface is free from air bubbles or fork marks. See the photos for the demo.Part C: Cheesecake Cook1. Method 1: Pour 1 cup (250 ml) of cold water into the pressure cooker. Place the cheese cake pan on a rack (so that it does not touch the water). Close the lid and cook at high pressure for 26 minutes and use the complete natural release. The natural release will take about 7 minutes. Open the lid gradually. Absorb any condensation on the surface by tapping lightly with a soft paper towel.2. Method 2: Place a steaming rack and pour 1 cup (250 mL) of water into the pressure cooker. Bring the water to a boil (Instant Pot users: press Manual / Pressure Cook and set the time to 28 minutes). When the water begins to boil, place the cake pan on the steamer holder with an aluminum sling right away.*Caution: Do not wait too long to place the cheesecake in the cooker, this will affect the cooking time. Place it immediately when the water begins to boil. This prevents too much water from evaporating. Immediately close the cover with the ventilation button in the ventilation position. Turn the ventilation knob to the sealing position and let it cook under high pressure for 28 minutes and with complete natural release. The pressure should increase in about 1 minute. The natural release will take about 7 to 9 minutes. Open the lid gradually. Absorb any condensation on the surface by tapping lightly with a soft paper towel.Part D: Fresh, cold and served Cheesecake1. Let the cheese cake cool to room temperature with the lid open in the pressure cooker. Or place it on a rack to let it cool to room temperature.2. After cooling for 10 to 15 minutes, gently wrap a thin paring knife between the side and baking paper to release the cheese cake from the pan. Lightly pull the crumpled paper slightly crumpled to straighten it to a smooth side.3. Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 to 8 hours (preferably overnight) .4. Remove the cheese cake from the refrigerator. The best way to release the cheesecake from the bottom pan is to warm the bottom of the pan to melt the butter. You can use a torch or heating pad for this step. Peel off the parchment paper carefully. Recipe noteFor a 6 x 3 inch cheese cake pan, add 5 minutes high pressure to the cooking time.

    <h3 class = "canvas-atom canvas-text Mb (1.0em) Mb (0) – sm Mt (0.8em) – sm" type = "text" content = "Instant chocolate lava cake, better than sex"data-reactid =" 175 ">Instant chocolate lava cake, better than sex

    From Carla Bushey, AdventuresOfANurse.com

  • Yield: 4 servings
  • Preparation time: 2 minutes
  • Cooking time: 9 minutes
  • Total time: 11 minutes
  • ingredientsFor the cake:For optional trim:For directions and the complete recipe, head to the adventures of a nurse.

    <h3 class = "canvas-atom canvas-text Mb (1.0em) Mb (0) – sm Mt (0.8em) – sm" type = "text" content = "Instant French toast with banana"data-reactid =" 210 ">Instant French toast with banana

    From Amy Locurto, LivingLocurto.com

  • Yield: 6 servings
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes
  • ingredients

  • 6 slices French bread, cut into 3/4-inch cubes
  • 4 sliced ​​bananas
  • 2 tablespoons brown sugar
  • 1/4 cup cream cheese
  • 3 eggs
  • 1/4 cup of milk
  • 1 tablespoon white sugar
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons chilled and sliced ​​butter
  • 1/4 cup chopped pecans
  • Pure maple syrup (optional)
  • Get directions to Living Locurto.

  • This article appeared originally on HuffPost.