Instant Gratification: No-Hassle Desserts in Just about No Time

Instant Gratification: No-Hassle Desserts in Just about No Time

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by Lauren Chattman
     
 

Good news: Lack of time is no longer an excuse for not making dessert. Pastry chef and busy mom Lauren Chattman offers 110 foolproof desserts that can be put together in less than fifteen minutes.

These amazing desserts are created by someone who truly understands what it means to cook against the clock. Using quality ingredients and the best of convenience

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Overview

Good news: Lack of time is no longer an excuse for not making dessert. Pastry chef and busy mom Lauren Chattman offers 110 foolproof desserts that can be put together in less than fifteen minutes.

These amazing desserts are created by someone who truly understands what it means to cook against the clock. Using quality ingredients and the best of convenience foods, Lauren shares her favorite professional tips and shortcuts, like how to turn wonton wrappers into sweet and crisp "shortcakes" and using crumb cursts instead of time-consuming pastry doughs for pies.

Instant Gratification features streamlined, refined versions of beloved classics: Plum Brown Betty, Blueberry-Walnut Crisp, and warm brownies and ice cream. When a spoonful of comfort food is in order, you'll find succor with Banana-Caramel Bread Pudding, Tea-Infused Panna Cotta, and Buttery Butterscotch Pudding. Company coming? In the blink of an eye, you can whip up Champagne Sabayon with Blackberries or Flourless Chocolate-Almond Cake. Bake sale tomorrow? Throw together some almost-instant Deluxe Four-Layer Bars. And when your sweet tooth really demands immediate satisfaction, there's an entire chapter with sweets that can be made and on the table in less than a quarter of an hour.

Every recipe features an equipment list so that no time will be lost fiddling in the kitchen looking for the right utensil. Instant Gratification is all about delicious desserts—and this book shows that it doesn't take long to make them.

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Editorial Reviews

Library Journal
Chattman has made a specialty of no-fuss but tasty food--her first book was Cool Kitchen: No Oven, No Stove, No Sweat! and her second, Just Add Water, was based on the idea that if you can boil water, you can make anything from a stew to a braised fish dish. Her latest collection promises a bit more than it delivers, because although the desserts (with one or two exceptions) require at most 15 minutes to prepare, many of them need additional chilling, standing, or setting time (and it's true that you could make a batch of her Cranberry Butter Cookies in no time flat, but that's because the yield is only a dozen cookies). Nevertheless, there are lots of quick and easy recipes here, and the title of the book is sure to attract readers. For most baking collections. Copyright 2000 Cahners Business Information.\
Clark
"No boxed brownie mixes, Jell-O or marshmallow fluff," Chattman pledges. Nor does she cheat by dressing up store-bought ice cream or pound cake with a few berries or a quick sauce. Chattman craves classic cakes, cookies and tarts that rely on premium ingredients like vanilla beans, high-quality chocolate and ripe fresh fruit. And her recipe roster is inventive and appealing: lemon-cream cupcakes, tea-infused panna cotta, giant coconut-cashew cookies, peach-cardamom crumble.
The New York Times

Product Details

ISBN-13:
9780688169107
Publisher:
HarperCollins Publishers
Publication date:
06/28/2000
Series:
Cookbook Library Series
Edition description:
1 ED
Pages:
160
Product dimensions:
8.00(w) x 8.00(h) x 0.61(d)

Related Subjects

Read an Excerpt

Peanut Butter Pie

Makes One 9-Inch Pie; 10 Servings

Traditionally, peanut butter pie has a graham cracker crust and a rich fudgetopping, but easy as it is, it's difficult to prepare in 15 minutes. I've modified the recipe to make it in the allotted time, and I think I've actually improved it in the process. Instead of an extra-rich cream cheese and peanut butter filling, as is traditional, I use peanut butter mousse. Losing the cream cheese makes the pie lighter and quicker. A chocolate cookie crust eliminates the need for the chocolate topping, although there's certainly no harm in spreading on a thick layer of ganache if you have a few extra minutes (see 5 Minutes Extra).

Equipment

Measuring spoons and measuring cups
Butter warmer or small saucepan
Food processor fitted with metal blade
Medium-size bowl
Spoon
9-inch pie plate
Large bowl
Electric mixer fitted with whisk attachment
Small bowl
Rubber spatula

Ingredients

5 tablespoons unsalted butter
30 Nabisco Famous Chocolate Wafers (to yield about 1 1/3 cups crumbs)

1/8 teaspoon salt
2 cups heavy cream
3/4 cup plus 2 tablespoons confectioners' sugar
2 teaspoons pure vanilla extract 1 cup smooth peanut butter

Instructions

1.Preheat the oven to 350 degrees. Melt the butter in the butter warmer or saucepan. Place the cookies in the work bowl of the food processor and process until finely ground. Place the cookie crumbs and salt in the medium-size bowl and stir in the melted butter. Press the mixture evenly across the bottom of the pie plate and all the way upthe sides of the pan, packing it tightly with your fingertips so it is even and compacted. Bake until crisp, 6 to 8 minutes. Set aside to cool.

2. Combine the heavy cream, confectioners' sugar, and vanilla in the large bowl and beat with the electric mixer until it holds stiff peaks.

3. Place the peanut butter in the small bowl and stir in one quarter of the whipped cream. Gently fold the lightened peanut butter mixture back into the remaining whipped cream. Scrape the filling into the pie shell, smooth with the spatula, and refrigerate until firm, at least 3 hours.

5 Minutes Extra

It really takes on takes only 5 minutes extra to make the classic fudge topping for this pie. Finely chop 4 ounces bittersweet chocolate and place in a small heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan or butter warmer until almost boiling. Remove from the heat and whisk in the chocolate until smooth. Cool the topping until just warm to the touch. Spread it over the chilled pie with a rubber spatula. Refrierate until firm, at least 3 hours or up to 24 hours.


White Chocolate-Mint Tart with Strawberries

Makes One 9-Inch Tart; 6 to 8 Servings

The contrast of creamy filling, crisp crust, and tart berries makes this simple tart a winner. Whip the white chocolate filling just until it begins to hold soft peaks—a few seconds of overwhipping and it will turn from smooth to grainy. The strawberries may be artfully arranged over the filling, but to save time I spoon them alongside individual slices just before serving.

Equipment

Measuring spoons and measuring cups
Butter warmer or small saucepan
Medium-size bowl
2 spoons
9-inch tart pan with removable bottom
Chefs knife
Cutting board
Large bowl
Small saucepan
Wire whisk
Electric mixer fitted with whisk attachment
Rubber spatula

Ingredients

5 tablespoons unsalted butter
2 tablespoons sugar
1 1/3 cups graham cracker crumbs
4 ounces white chocolate
1 1/2 cups heavy cream
1/4 teaspoon pure mint extract
1 pint fresh strawberries

Instructions

1. Preheat the oven to 350 degrees. Melt the butter in the butter warmer or saucepan. Combine the sugar and graham cracker crumbs in the medium-size bowl and stir in the melted butter. Press the graham cracker mixture evenly across the bottom and all the way up the sides of the tart pan, packing it tightly with your fingertips so it is even and compacted. Bakeuntil crisp and golden, 6 to 8 minutes. Set aside to let cool.

2. Finely chop the chocolate and place in a large bowl. Heat the heavy cream in the saucepan until almost boiling. Whisk the hot cream into the chocolate until smooth. Whisk in the mint extract. Refrigerate until completely cooled.

3. Whip the chocolate mixture with the electric mixer until it holds soft peaks. Refrigerate until ready to serve, up to 3 hours. Spoon into the cooled tart shell and smooth with the spatula.

4. To serve, slice the tops off the strawberries and slice thin. Place wedges of the tart on 6 individual dessert dishes and spoon some strawberries alongside each wedge.

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Meet the Author

Lauren Chattman attended Peter Kump's Cooking School, apprenticed at Restaurant Daniel in New York, and was pastry chef at Nick and Toni's in Easthampton, Long Island. Lauren lives in Sag Harbor, Long Island.

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