Desserts – LaDonna Rose: Cookbooks from Alaska Mon, 06 Jul 2020 18:20:04 +0000 en-US hourly 1 Rustic Apple-Maple Galette Mon, 07 Sep 2020 13:00:36 +0000 I love the simplicity of this dessert and it reminds me of home, warmth and love. Rustic Apple-Maple Galette is so simple to prepare and never fails to impress friends and family.


for the galette dough:
3 tablespoons sour cream
⅓ cup cold water
1 cup all-purpose flour
¼ cup yellow cornmeal
1 teaspoon granulated sugar
½ teaspoon sea salt
7 tablespoons cold unsalted butter, cut into pats

for the filling:
3 to 4 apples, peeled, cored, halved and sliced crosswise into ¼-inch-thick slices (about 3 cups)
2 tablespoons lemon juice
3 tablespoon light brown sugar
3 tablespoons maple syrup, divided
1 teaspoon ground cinnamon
3 tablespoons all-purpose flour, plus extra for rolling
1 tablespoon butter, diced

egg wash:
1 egg yolk mixed with 1 teaspoon

2 tablespoons raw sugar


make the dough:
Whisk the sour cream and cold water together in a small bowl, set aside. Mix the flour, cornmeal, sugar and salt in a bowl. Using a pastry blender, blend in butter until the mixture resembles small peas. Drizzle evenly with the sour cream mixture and gently stir until incorporated. Dough should be soft and moist. Remove the dough from the bowl and press into a disk. Wrap in plastic wrap and refrigerate for thirty minutes.

make the filling:
Toss apples with the lemon juice, brown sugar, maple syrup, cinnamon and flour.

Preheat your oven to 400 degrees. Unwrap dough and place on a 16-inch piece of parchment paper that has been dusted with flour. Roll dough into a 14-inch circle. Place dough and parchment on a rimmed baking sheet, (dough will hang over the parchment) arrange apples in center, leaving a 2-inch border around the edges. Dot apples with butter. Fold the edges of the crust over the fruit, pleating the dough as you go and leaving the center exposed. Brush the outside edges with egg wash and sprinkle with raw sugar. Bake for 45 minutes or until crust is golden, filling is bubbly and apples are tender. Cut into wedges and serve.

Serves 4-6

Filling ideas
To be honest, you could pretty much use anything with a galette, as long as it’s not too much liquid. Here are some ideas: plums, pears, peaches or nectarines.

Wow your dinner guests with simple, bite-size pastries. Serve each slice with a scoop of vanilla ice cream. Substitute one 9-inch unbaked pie crust.

Chocolate and Cinnamon Babka Buns Mon, 12 Nov 2018 14:00:58 +0000 I am a huge fan of chocolate babka, which is a sweet, yeast dough rolled and wrapped around a chocolate and cinnamon mixture that when cooked, delightfully melts in your mouth. I first learned about babka from the show Seinfeld and I was intrigued. My second babka experience happened on a trip to New York. Passing by a bakery one day, I was awestruck by the rows and rows of muffins, croissants, danishes and breads, but what stood out above everything else was a chocolate babka bun. I didn’t order one, but looking at it I was hooked into the challenge of making my own. I have made this Chocolate and Cinnamon Babka Buns recipe many times and everyone loves it! It’s a great recipe and it never fails to bring a smile to all who participate in devouring it.


for the dough:
½ cup warm 2% milk (120°F)
¼ teaspoon plus ¼ cup
granulated sugar
1 package RapidRise yeast (2¼ tsp.)
2 cups all-purpose flour, divided, plus additional for dusting
1 large egg
½ teaspoon vanilla extract
½ teaspoon sea salt
5 tablespoons unsalted butter, cut into pieces and soft, plus additional for bowls and muffin tins

for the chocolate filling:
1 cup semi-sweet chocolate, finely chopped
½ cup granulated sugar
1 teaspoon ground cinnamon
3 tablespoons butter, softened

for the egg wash:
1 egg
2 teaspoons heavy cream or milk

for the streusel topping:
2 tablespoons confectioner’s sugar
2 tablespoons all-purpose flour
2 tablespoons butter, softened
2 tablespoons toasted hazelnuts or pecans coarsely chopped


make the dough:
In a bowl of a stand mixer, sprinkle yeast and ¼ teaspoon sugar over milk and let stand until foamy, about 5 minutes. Add ½ cup flour to yeast mixture and beat at medium speed until combined. Add egg, vanilla, salt and remaining ¼ cup sugar, beat until combined. Reduce speed to low, then mix in remaining 1½ cups flour, ½ cup at a time. Add butter and mix until incorporated, about 5 minutes. Dough will be very sticky and stringy. Butter a large bowl and place dough in it. Cover loosely with plastic wrap and let rise for 45 minutes or until doubled.

make the filling:
Place chocolate, ½ cup sugar, cinnamon and 3 tablespoons softened butter in a bowl and stir to combine. Set aside. Generously butter jumbo muffin pan.

make the egg wash:
Whisk together egg and cream until smooth.

make the buns: Once the dough has doubled, turn it out onto a well floured surface. Roll dough out into an 18″ x 12″ rectangle with short side nearest you. Sprinkle filling over the dough. Brush some of the egg wash along the shortest edge furthest from you. Starting with the edge nearest you, tightly roll the dough back over the filling, roll the dough into a snug log, pinching firmly along egg washed seam to seal.

make the streusel topping:
Mix all topping ingredients together with a fork.

With a sharp knife gently cut off 2-inch segments and place each in the prepared muffin cup. Brush the tops with egg wash and sprinkle topping evenly over the top. Loosely cover pan with buttered plastic wrap and let rise until doubled. Preheat your oven to 350 degrees with rack in the middle. Bake for 20 to 30 minutes. If you have an instant read thermometer, you can check if they are done when it reads 185-190° in the center of each bun. Transfer buns to a rack until cool. Remove from pans and serve.

makes 6 babka buns

These can also be made in regular muffin tins, giving you 12. The cooking time will need to be cut back to 15 to 20 minutes.

Banana Cream Pie with a Peanut Butter Cookie Crust Mon, 13 Aug 2018 13:00:11 +0000 Banana cream pie is one of the yummiest things on earth and this is a great one!


½ lb. peanut butter sandwich cookies, coarsely crumbled
¼ teaspoon salt
2 tablespoons butter, melted
2 eggs
1 tablespoon rum, optional
1 cup sugar
2 tablespoons cornstarch
1 tablespoon all-purpose flour
Pinch of salt
2 cups whole milk
2 tablespoons unsalted butter
½ teaspoon vanilla extract
3 ripe, firm bananas, quartered
whipped cream


Coat a 9” tart pan with removable bottom with nonstick spray.

Process cookies and salt for the crust in a food processor until fine. Drizzle in butter while machine is running. Transfer crumbs to prepared pan and lightly press to cover bottom and sides; set aside.

Whisk eggs and rum for the filling in a small bowl.

Combine sugar, cornstarch, flour and salt in a saucepan, whisking to break up lumps. Gradually add milk and whisk until smooth. Cook over medium heat until thickened, about 8 minutes. Temper some of the hot custard into the egg mixture, then add the egg mixture to remaining custard. Continue to cook until thick and bubbly, about 3 minutes. Remove from heat.

Add unsalted butter and vanilla. Assemble pie by arranging bananas in the crust, cut side down. Pour filling over bananas and smooth to cover. Wrap loosely in plastic and chill overnight.

Serve pie plain or with whipped cream.

Makes one 9” pie

Chill pie overnight, then remove sides of pan. To slice, dip a knife in hot water before making cuts, rinsing the blade clean each time.

Cream Puffs with Coffee Ice Cream Mon, 06 Aug 2018 13:00:03 +0000 Sometimes a recipe is so very exquisite, so very delicious, that you just have to cook it for friends. This Cream Puffs with Coffee Ice Cream is that sort of recipe.


for the puffs:
1 quart coffee ice cream
½ cup (1 stick) unsalted butter, cut into pieces, plus more for baking sheets
1 cup water
¼ teaspoon sea salt
1 cup all-purpose flour
4 large eggs, lightly beaten

for the chocolate sauce:
½ cup granulated sugar
1 cup heavy cream
7 ounces 60%-cocoa bittersweet chocolate, finely chopped
½ teaspoon vanilla extract


make the cream puffs: Chill a small metal baking pan in the freezer. Form 24 ice cream balls (2-3 tablespoons each) and freeze at least 1 hour (this will make assembling it faster).

Preheat your oven to 425 degrees with racks in upper and lower thirds. Line two large rimmed baking sheets with parchment paper.

Bring butter, water and salt to a boil in a 2-quart heavy saucepan, stirring until butter is melted. Reduce heat to medium, add flour and cook, beating with a wooden spoon, until mixture pulls away from the sides of pan and forms a ball, about 30 seconds. Remove from heat and cool 1 minute. Add eggs 1 at a time, beating well with an electric mixer after each addition.

Drop heaping tablespoons of batter onto baking sheets (you should have 24-28), about 2-inches apart. Bake, rotating sheets between racks halfway through, until puffed and brown, about 20-25 minutes. Remove from oven; (turn off oven). Prick each puff once with a skewer, then return to oven to dry, with door propped open, for 10 minutes.

fill the puffs: When cool, halve each puff horizontally, then fill each with a ball of ice cream. Arrange 3 filled puffs on each plate and drizzle generously with warm chocolate sauce. Serve immediately.

make the chocolate sauce:
Heat sugar in a 2-quart saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, swirling pan occasionally so sugar melts and is dark amber. Remove from heat, add cream and a pinch of salt. Return to medium-low heat and cook until caramel has dissolved. Remove from heat and add chocolate, whisking until melted; whisk in vanilla. Keep warm.

Recipe hint:
The ice cream balls can be frozen up to a day. The puffs can be baked 1 day ahead and cooled completely, then kept in an airtight container. The chocolate sauce is perfect for chocolate covered strawberries.

Serves 8 (three puffs each)

Brownie Cheesecake Torte Thu, 26 Jul 2018 13:00:22 +0000 This Brownie Cheesecake Torte is dramatic and decadent, a real crowd-pleaser. You may be wondering, why the puréed carrots? Brownies can be a bit dry, the carrots add moisture and extra flavor.


1 (18-ounce) package fudge brownie mix
2 teaspoons instant coffee granules
½ teaspoon ground cinnamon
1 (4-ounce) jar carrot baby food
Cooking spray
½ cup plus 2 tablespoons sugar, divided
4 teaspoons all-purpose flour
1 teaspoon vanilla extract
1 (8-ounce) package Neufchȃtel cheese, softened
1 (8-ounce) package cream cheese, softened
2 large egg whites
3 tablespoons milk, divided
2 tablespoons unsweetened cocoa
chocolate syrup (optional)
fresh raspberries (optional)


Preheat the oven to 350°F.

Combine the fudge brownie mix, coffee granules, cinnamon and purêed
carrots in a bowl. Firmly press mixture into bottom and 1 inch up sides of a 9-inch spring form pan coated with cooking spray. Set aside.

Combine ½ cup sugar, flour, vanilla and cheeses; beat at low speed with an electric mixer until well-blended. Gently add the egg whites and 2 tablespoons milk. (Take special care not to whip air into the batter, as it will cause the cheesecake to puff in the oven and then fall when removed).

Combine ½ cup batter, 1 tablespoon milk, 2 tablespoons sugar and cocoa in a small bowl; stir well. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife.

Bake for 10 minutes. Reduce oven temperature to 250°F; bake 45 minutes or until almost set. Cool completely on a wire rack. Garnish with chocolate syrup and fresh raspberries, if desired.

Cheesecakes are among the most frequently overcooked foods, they are the most deceptive when trying to figure out when they are done baking. When it’s done, it never “looks” done. To test if a cheesecake is done baking, gently shake the pan. The top of the cake should move as one solid piece, but its center should still be wobbly (not soupy) in about a 3-inch circle in the center.

Makes 6-8 servings

Pineapple Delight Cake Mon, 11 Jun 2018 13:00:20 +0000 20120510-115314.jpg

I like to cook almost anything, but I really love to bake! Cooking requires knowledge and practice, but real, serious baking requires more chemistry, more precision, and for extremely beautiful results a certain creativity and decorating ability.

There’s nothing I like to do more than roll up my sleeves, put on an apron, and start sifting the flour and measuring the sugar and butter. I bake a lot, but I’m always willing to try a new recipe and decorate another cake.

I love visiting the newest bakery in town and search for bakeries while on vacation, looking for a fresh idea.

It’s important to me to make baked goods–cakes, cookies, breads and pies-that are delicious to eat and beautiful to look at. I strive to make the recipes in my cookbooks simple, clear, and easy to follow.

I think you will find this special Pineapple Delight Cake from my Alaskan Rock’n Galley cookbook a wonderful addition to your repertoire. I hope that you bake it right away. Your family will adore you and your friends will cheer for more.

Pineapple Delight Cake

1 pkg. yellow cake mix
1 1/4 cup buttermilk
4 egg whites
1 egg
1 (8-ounce) pkg. cream cheese, softened
1 cup cold milk
1 (3-ounce) pkg. instant vanilla pudding mix
1 (14-ounce) can crushed pineapple
1 (8-ounce) frozen whip topping, thawed
1/2 cup flaked coconut, toasted

Preheat oven to 350. Spray a 9X13-inch baking dish with nonstick cooking spray.

In a mixing bowl; beat cake mix, buttermilk, egg whites and egg with an electric mixer on low speed until moistened. Beat on high for 2 minutes. Transfer to baking dish. Bake for 25-30 minutes or until toothpick tests clean. Cool on wire rack.

In another mixing bowl; beat cream cheese until fluffy. Gradually beat in milk. Gradually add pudding mix. Spread over cooled cake. Spoon drained pineapple over pudding mixture.

Top with whipped cream and sprinkle with coconut.

Serves 8.

What’s the best thing you’ve ever baked?

Ole’s Butter and Brown Sugar Squares Mon, 28 May 2018 13:00:56 +0000 Let’s just say Ole’s Butter and Brown Sugar Squares are utterly rich and sugary and if that’s not enough, they’re topped with a whiskey buttermilk butterscotch sauce. Yum!


for the squares:
1 cup (2 sticks) butter, softened
2 cups firmly packed light brown sugar
½ cup granulated sugar
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon sea salt
1 cup chopped pecans

for the whiskey buttermilk butterscotch sauce:
1 cup granulated sugar
½ cup low-fat buttermilk
½ cup (1 stick) butter
2 tablespoons corn syrup
2 tablespoons whiskey
1 cup toasted chopped pecans, optional
whipped cream, for serving


make the squares:
Preheat your oven to 350 degrees. Butter a 9 x 13-inch baking dish.

Using a hand or stand mixer, cream the butter and sugars on medium-high speed for 2 minutes until nice and fluffy. Beat in the eggs one at a time, then add the vanilla, beating until smooth. Reduce the mixer speed to medium-low and add the flour, baking powder and salt. Stir in the pecans.

Pour the batter into the baking dish. Bake for 30 minutes or until tests done. Let the cake cool in its pan for 15 minutes. Cut into squares and serve with a spoonful of the sauce.

make the sauce:
Combine sugar, buttermilk, butter and corn syrup in a small saucepan over medium heat. Cook, stirring constantly and simmer until the butter has melted and the mixture is smooth. Stir in the whiskey and nuts. Serve warm or at room temperature. Cover and keep refrigerated.

Makes 16 squares

Key Lime Moose in Gingersnap Bowls Thu, 03 May 2018 13:00:37 +0000 Don’t let the fancy name scare you, gingersnap bowls are easy to make. Filled with this refreshing moose, Key Lime Moose in Gingersnap Bowls is the perfect dessert!


for the moose:
½ cup (1 stick) butter
6 egg yolks
2 whole eggs
1 cup Key lime juice
¾ cup granulated sugar
1½ cups heavy cream
2 tablespoons confectioner’s sugar
zest of one lime, minced, optional

for the gingersnap bowls:
¼ cup all-purpose flour
¼ teaspoon ground ginger
3 tablespoons butter
3 tablespoons granulated sugar
2 tablespoons corn syrup
nonstick cooking spray
whipped cream, for serving (optional)


make the moose:
In a heat proof bowl set over a pan of gently simmering water, melt the butter. Add yolks, whole eggs, juice and sugar. Cook over medium-high heat, stirring occasionally, until thick, about 10 minutes. Transfer to a bowl, cover with plastic wrap, (pressing over the surface) and chill until cold, about 1 hour.

Using a hand or stand mixer, beat the cream and sugar until stiff peaks form. Fold cream, cold curd and zest together in a large bowl. Cover and chill until set, at least 1 hour or overnight.

make the gingersnap bowls:
Preheat your oven to 350 degrees, with rack in center. In a bowl, whisk together flour and ginger. Melt butter in a saucepan over medium. Add sugar and syrup, cook over low, stirring with a wooden spoon, until sugar dissolves, 5-8 minutes. Remove from heat, stir in flour mixture. Cool completely, about 25 minutes.

Coat a baking sheet with cooking spray. Making two cookies at time, drop batter by level tablespoons onto sheet, at least 6 inches apart. Bake until batter spreads and is golden in center, 9-11 minutes (cooking times will be shorter for later batches). Coat baking sheet with more cooking spray before each batch. Let cool 30-40 seconds. Working quickly with a wide metal spatula, slide cookies onto two over-turned cups; mold with your fingers. Cool completely; remove from cups. Store in airtight container up to a week. To serve, fill bowls with mouse and top with whipped cream.

Serves 4-6

Recipe hint
Gingersnap bowls aren’t hard to make, but they require careful timing and patience. Now I won’t lie ‒ I broke a few getting started, so if it happens to you, don’t get frustrated. Trust me, the process gets easier as you go!

Cookie Brittle Thu, 19 Apr 2018 13:00:52 +0000 Attention: This cookie brittle is straight up addictive. It will call you from the counter top all day long and when you go out, you’ll think about it on your way home and feel the need to eat a piece before you even remove your coat. This is that sort of thing. You have been warned.


1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 teaspoon sea salt
1½ teaspoons almond or vanilla extract
2 cups all-purpose flour
1 cup sliced almonds
1 cup semi-sweet chocolate chips


Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.

Using a hand or stand mixer, cream the butter, sugar, salt and almond extract together on medium-high speed until nice and fluffy. Reduce the mixer speed to medium-low and add the flour. When the dough has absorbed the dry ingredients, stir in nuts and chocolate chips and mix until they are well distributed.

With your fingers, press dough onto the baking sheet. Dough will completely fill the pan but won’t spread. Bake for 15-20 minutes or until the edges are nice and golden. Remove the baking sheet from the oven and allow to cool for 30 minutes. Then break apart.

Makes about 2 dozen pieces

Recipe hint
Make sure you press the dough as thin as you can–the thinner it is the more glorious it will be. Pop it into the oven and bake until it’s a golden color. Now comes the hard part…waiting until it is totally cool before you break it up into brittle pieces. Lift up the mass and start breaking it up into whatever size pieces you like. After which you can give it away, keep it for yourself or split the difference.

Chocolate Mocha Baked Alaska Mon, 19 Feb 2018 14:00:32 +0000 The secret to this wonder is in its construction. Cake and ice cream are frozen together, then covered with meringue. The meringue acts as insulation, protecting the ice cream from the heat. The cake acts as a buffer from below and shields the ice cream. Baked Alaska is truly a unique treat. Your family will love it!


8 ounces semi sweet chocolate, broken into pieces
1 cup heavy cream
1 purchased pound cake, (about 14 oz.)
6 tablespoons coffee liqueur, (or 4 Tbl. strong coffee)
1 quart coffee ice cream
muffin pan
muffin liners
chill baking sheet in the freezer

for the meringue
6 egg whites, room temperature
½ teaspoon cream of tartar
⅛ teaspoon salt
1 cup sugar
1 teaspoon vanilla extract


Heat chocolate and cream in a heavy small saucepan. Whisk over low heat until mixture is smooth. Chill 30 minutes until spreadable. Reserve extra ganache (icing) for plating.

Line muffin pan with muffin liners or pieces of plastic wrap, leaving overhang.

Prepare the pound cake, slicing it horizontally into four layers. Cut rounds from each layer; matching the size of your muffin pan openings.

Press ¼ cup ice cream into the lined muffin tin. Leave ½ inch space on top for the cake round. Pour 1 teaspoon liqueur (or 2 teaspoons coffee) onto each round, then spread with 2 tablespoons ganache. Place a cake round on top of the ice cream, ganache side down. Cover the pan tightly with plastic wrap and freeze until firm, at least 4 hours.

the meringue:
Beat egg whites in a mixing bowl until foamy. Add cream of tartar and salt.
Beat at medium-high speed until the whites hold a soft peak. Beat in the vanilla. Gradually add the sugar 1 tablespoon at a time. Continue beating until stiff glossy peaks form. (The meringue needs to be sturdy to form “insulation” and keep the ice cream from melting).

To assemble:
Line the frozen sheet pan with parchment paper. Place the Alaskas on the parchment, cake side down. Quickly, remove the cupcake liners from the frozen ice cream. Generously cover each Alaska with 1 cup of meringue, spreading to form cloud-like swirls. Be sure the meringue reaches the parchment, creating a barrier so the ice cream doesn’t leak. Place in freezer until ready to bake.

To bake:
preheat the oven to 500°F. Take Alaskas directly from the freezer to the oven with rack in the top third. Bake 2 to 3 minutes just until the tips are lightly browned. If a little ice cream leaks, don’t worry about it. Carefully transfer
Alaskas to chilled plates. Spoon warm ganache around dessert and serve.

Makes 12 servings

The name Baked Alaska originated at Delmonico’s Restaurant in New York City in 1876 and was created in honor of the newly acquired territory of Alaska.
February 1st is Baked Alaska Day.

Preparation Tips:
Assembling Alaskas ahead (as little as a day or up to a week) insures the ice cream is frozen solid. This is important so it can withstand the heat. A Jumbo muffin pan, custard cups and ramekins (small ceramic bowls) also work great for forming individual portions. Line it with pieces of plastic wrap.