Category Archives: Dessert

BROWN SUGAR POUNDCAKE

I’m asking my students to answer an amended version of the Proust Questionnaire this week.  And I swear I can hear their brains working as they write.

brown sugar poundcake side view

Used by Vanity Fair magazine since 1993 as a “back page” feature, the Proust Questionnaire is so named because the famous French author believed that answering this set of questions revealed one’s true nature.

My eighth graders are at a particularly pointed place in their development and understanding of themselves; not kids anymore but not quite adults, they strain against the limits of what they know and what they want, what they are allowed to have versus what they feel, deeply.  Everything is changing for them all of the time, and there’s little they can control.

Hence the questionnaire.  This deep and difficult set of questions forces the respondent to become very clear about who they are and what they want.  While it seems like it should be easy—I should be an expert on the topic of myself, right?—for me and my students, these questions have forced us to think about who we are and who we want to be.

In answering these questions along with my kids, I’m disturbed a bit by how easy it is to forget that there is no one fixed way for me, Nishta Jaya Mehra, to be in the world.  I act as if “this is how I am” but my being wasn’t set by my birth; it’s constantly in flux, and I am in the one in control of that, even though it often feels like the circumstances are.

At once empowering and totally scary, this week in my class we are taking on the idea that we get to say who we are.  We get to change ourselves, experiment with our expression, make mistakes and clean them up.  We put ourselves out there in the world and hope for the best.

If the best hasn’t come your way this week, might I suggest a poundcake?  Because while who I am is changing all of the time, my love for butter will never, ever die.

butter makes it better

BROWN-SUGAR POUNDCAKE

This recipe makes a LOT of batter; it filled not only my mom’s big ole bundt pan but also a few little mini-loaf pans on the side.  I’ll be you could halve this pretty easily, but the thing is—this cake is delicious.  You could freeze it, give it away, or just, you know, eat it.  I think it would be especially darling baked into wee little cupcakes or muffins!)

I made a very simple glaze of powdered sugar, milk, & vanilla, but the recipe came with a fancier glaze idea, which I’ve included below.  Haven’t tried it yet, so please let me know if ya’ll do.

ingredients: brown sugar pound cake top view

3 cups all-purpose flour
½ tsp. baking powder
¼ tsp. salt
1 tsp. vanilla
1 cup milk
1 ½ cups (3 sticks) butter, softened
1 one-pound box dark brown sugar (about 2 ¾ cups)
½ cup white sugar
5 eggs

oven: 325°
pan: original recipe calls for greasing & flouring a 10-inch tube pan or two 9 X 5-inch loaf pans, but I’m skeptical that all of this batter would fit into those configurations.  I recommend having some extra pans on hand!

Whisk the dry ingredients with a fork.  Combine the vanilla & milk in a separate bowl & set aside.

Beat the butter on its own until light and fluffy.  Add the brown sugar in three batches, then the white sugar all at once.  Scrape down the bowl & continue to beat well, adding the eggs one at a time.

You know what’s coming!  Alternately add the dry mixture (flour, etc.) and the wet ingredients (milk & vanilla) in several batches, starting & ending with the dry.

Scrape the batter into the prepared pans and bake.  Time will vary widely depending on the shape/size of your pans.  Cupcakes/muffins will take between 25-30 minutes, the loaf pans, 45-50.  My bundt baked for over an hour, until the cake tester revealed nice, moist crumbs on the inside.

Cool the cakes on a wire rack, giving larger cakes a generous amount of time.  Turn the cakes out and eat/glaze/wrap up.

QUICK CARAMEL GLAZE

½ cup (1 stick) butter
1 cup light-brown sugar
½ cup evaporated milk
4 cups powdered sugar, sifted
1 tsp. vanilla

Melt the butter and brown sugar in a saucepan.  Cook for 2-3 minutes, then add the evaporated milk and let the icing come to a gentle boil.  Stir well.

Remove from heat, then add the confectioner’s sugar and vanilla.  Beat well, by hand or with a mixer, for a few minutes until the glaze thickens and looses some sheen.

Pour immediately over the cake or the glaze will harden.

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SUMMER CLASSICS SERIES: SWAN SONG

Today’s post marks the last in our Summer Classics Series.  I know summer’s not quite done yet—the temperatures alone here in Houston will attest—but it seems we are shifting into late summer, that mode in which we savor the last of the stone fruit, can and jam what we can, begin to long for a little nip in the air and think “Hmm, maybe I need that jacket even though it’s 80 degrees outside.”

When the weather cools and necessitates a long-sleeved shirt, I’ll be glad.  Of all the seasons, autumn makes me swoon the most.  But, summer’s not half bad, especially when it comes to eatin’, so for now, I’m going to hang onto tomatoes and corn, keep buying berries by the bushel and sweat it out.

farmer's market pasta

Wrapping up our series is a sweet ode to summer in the form of a meal, the kind you might be inspired to whip up after coming home from the Farmer’s Market or grocery store.  It’s one of life’s greatest pleasures, is it not, having a free swath of time in the kitchen and all possibility spread before you?

Should you be lingering over summer, or inviting summer to linger over you, consider one last key lime pie, a big bowl of vegetable-studded pasta salad, or these rather tasty lamb burgers.

We’ll be starting a new, fall-friendly series next Friday and going back to regular, miscellaneous posts on Tuesdays.  As always, if you have any requests or suggestions for us here at Blue Jean Gourmet, please leave them in the comments.  We heart comments.  We heart you, too.

figs in pan

SUMMER’S SWAN SONG DINNER

These dishes are homey and forgiving.  For the pasta, feel free to switch in whatever noodle you have handy.  Buy the veggies that look good, throw in herbs from your garden.  Serve with some wine and maybe a salad.

You may be skeptical about the idea of figs + balsamic vinegar + ice cream.  Trust me.  It’s freaking GOOD.  My dear friend Stephen, who inspired this recipe & fancily has his very own backyard fig tree (I’m jealous), often switches in Port for the balsamic, and you know what?  That’ll do.

FARMER’S MARKET PASTA

1 lb fettuccine (would be even better with fresh, but I used dried)
1 lb shrimp, peeled & deveined
large bunch of spinach, washed & chopped
2 ears corn, kernels cut off the cob
herb-flavored goat cheese, such as chevre (between 2-4 oz)
a handful of cherry or grape tomatoes
fresh herbs, like basil, chives, parsley
white wine
lemon juice
2 cloves garlic (or more or less), minced
olive oil

Start the pasta cooking in the background.

Heat oil in a heavy-bottomed sauté pan over medium-high heat; add shrimp.  After just a minute or two, turn down the heat and add the garlic.  Allow another minute to pass, then pour in a glug of white wine & a squeeze of lemon.  Test your shrimp for doneness—be careful not to overcook!—and let everything simmer for just one or two minutes more.

Remove the shrimp from the pan and reserve off to the side.  Crank the heat back up on your skillet, adding a bit more olive oil if necessary.  Wilt the spinach, add the herbs, corn, & tomatoes and cook until heated through.  Toss in the goat cheese and just a few spoonfuls of pasta water to make a sauce.

Your pasta should be al dente by this point; drain it, add to the spinach mixture, and add in the shrimp.  Toss together and serve with Parmigiano-Reggiano, if you like.

BALSAMIC FIGS OVER ICE CREAMbowl of fig & ice cream

figs, halved

balsamic vinegar, preferably a fig or other fruit-infused variety

sugar

a little butter

walnuts or pecans, roughly chopped

high-quality vanilla bean ice cream

Melt a little bit of butter in a large skillet.  Place the figs, cut side down, over the bottom.  Sprinkle a few tablespoons of sugar over the whole mess, allow to cook for a few minutes so the figs get nicely caramelized.

At this point, if you’re feeling fancy, you can remove the figs before adding the balsamic, thereby freeing up your skillet to reduce down the vinegar into a syrupy glaze.  It will work just as well, though, if you drizzle a generous amount of balsamic (say, a tablespoon or two) right onto the figs, turn down the heat, and leave them alone for a few minutes.

Whatever you do, don’t forget the nuts, because crunch is a good thing here.  Over vanilla ice cream, these figs make for a very elegant, very grownup, but nonetheless satisfying sundae.

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SUMMER CLASSICS SERIES: ICE CREAM PIE

This is totally one of those blog posts I would read & think “Come on!  Does she really think this counts as a recipe?  Who are we kidding here?”

I know.  It isn’t a recipe, more like a great idea.  Everyone loves ice cream, but scooping sundaes for a crowd can be kind-of a pain.  Instead, take good-quality ice cream (perhaps some you just made yourself?), soften it a bit, mix in nuts or chocolate or fruit or candy, spread that into the cookie shell you just made, and freeze the whole thing up.

ice cream pie

An hour later, you’ve got a simple, satisfying, & adaptable dessert, perfect for this hot, hot August.

Since this is sort of a slacker blog post, I’m going to throw in a little something extra here: our first Blue Jean Gourmet Mix.  Hope you enjoy these summer kitchen tunes as much as we do.

ICE CREAM PIE

The possibilities are really quite endless here; you can tailor to a sophisticated, adult palate, a gooier, kid-friendly palate, or somewhere in-between:

a)    chocolate cookie crust, chocolate ice cream, peppermint candies
b)    gingersnap crust, vanilla ice cream, fresh fruit
c)    vanilla wafer crust, banana ice cream, peanut butter cups
d)    graham cracker crust, Neapolitan ice cream, mini marshmallows

For this pie, I made an Oreo crust, coffee ice cream, & mixed in toasted almonds & chunks of semi-sweet chocolate.  To top it all off, homemade whipped cream & a few chocolate-covered espresso beans.  There were several “Whoah, I don’t know if I can finish this” remarks followed by clean plates.

To make the crust, I used a food processor to make crumbs of the Oreos & a few tablespoons of butter, then pressed the crumbs into a pie pan.  The whole thing went into the freezer for a while before I added in the ice cream filling.

Once you’ve filled the pie, be sure to cover it well to prevent freezer burn.  Take out at least 5 minutes before you’re planning to serve, so it can thaw a little, making your life easier when it comes time to cut wedges.

LATE SUMMER KITCHEN MIX (turntable links to iTunes)

1_turntable

We Used to Be Friends – The Dandy Warhols
Spiralling – Keane
We’re an American Band – Grand Funk Railroad
Rosanna – Toto
Believe in Me – Emily White
Woodstock – Crosby, Stills, Nash, & Young
Girls in Their Summer Clothes – Bruce Springsteen
Manhattan – Kings of Leon
Mr. Brownstone – Guns N’ Roses
Whole Lotta Love – Led Zeppelin
No You Girls – Franz Ferdinand
Freeway of Love – Aretha Franklin
Wouldn’t It Be Nice – The Beach Boys
Miss Ferguson – Cory Branan
Abigail – Courtney Robbins
Cheated Hearts – Yeah Yeah Yeahs
Overweight – Blue October
14th Street – Rufus Wainwright

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CHEWY AMARETTI COOKIES

Sometimes, a little fuss is in order.

amaretti cookies

Though our general philosophy here at Blue Jean Gourmet is that food does not need to be fussy to be delicious, there are occasions (and recipes and people) for which a little fuss is not such a bad thing.  If you are making the fuss for a reason, it ceases to be fuss and starts to be care or love or desire or enthusiasm.  And those are all good things.

Last week, Jill met my extended family for the first time.  They’re not technically my family, as we’re not related by blood, but the aunties and uncles I grew up with in Memphis are mine, and I am theirs.  They’re all brave immigrants, like my parents, who came to this country from India and somehow figured out how to raise children (sassy, first-generation children) in a completely foreign land.

As you can imagine, the whole l-e-s-b-i-a-n thing has been sort of a hard road for all of us; hard enough, and then really just not on the radar in the Indian community at all.  But since my father died three years ago, things have shifted.  I’m older; Jill and I have been together longer.  My mother, in her generosity and determination to build a great adult relationship with me, has met me more than halfway.  And my community has followed.

We had what my friends and I jokingly called a “sip and see,” usually thrown in the South when a baby is born and everyone comes to inspect him/her and drink punch.  Instead of a baby, we had (a very nervous) Jill.  And instead of punch, we had sparkling shiraz, fruit sodas, cheese & crackers, spinach dip, fruit, homemade chocolate-covered strawberries, and these cookies.

These amaretti, unlike the also delicious but crunchy kind you may be used to, are light, airy, and almost evaporate in your mouth when served plain.  An equally good but richer option is to “glue” them together with some jam or melted chocolate.

In case you were wondering, Jill was charming and gracious, as she always is.  I think my aunties and uncles saw at least a sliver of what I see in her, and they were gracious and lovingly inquisitive back.  When I closed the door after our last guest, I found myself moved to tears because two parts of my life had finally come together, parts I long thought would always be separate.  Certainly an occasion worth making a little fuss over.

CHEWY AMARETTI COOKIES
adapted from Gourmet magazine, January 2009

ingredients:

7 oz. almond paste (not marzipan)
1 cup sugar
2 large egg whites, at room temperature for 30 minutes
¼ cup almonds, toasted

oven: 300°
pan: baking sheet
special equipment: food processor, parchment paper & a pastry bag (or just use a large Ziploc bag instead, like me)

Line the baking sheets with parchment paper; please don’t try to substitute anything else as it won’t work and you’ll regret it, I promise.

Pulse the almond paste with the sugar in your food processor until it has broken up & looks crumbly; add almonds & egg whites and process until the mixture is smooth.

Pile the mixture into your pastry bag or Ziploc bag; if the latter, cut off one corner of the bag and squeeze rounds onto the parchment.  Cookies work best if they are less than an inch round; place them just as far apart on the sheets.

amaretti on parchment

Bake until the cookies are golden & puffed, about 15 minutes.  Cool on a rack, then peel off of the parchment.

optional: Sandwich the cookies together, two at a time, using any number of fillings; melted chocolate, raspberry or strawberry jam, Nutella, etc.

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SUMMER CLASSICS SERIES–BERRY-CHAMPAGNE GRANITA

***[DISCLAIMER--I think I'm breaking my poor photographer Sonya's heart by posting today; the images below are sadly but dull replicas of the original, glorious shots for this post.  Has anyone else had a problem with images looking bright in i-photo but then looking dull when uploaded to WordPress?  We are researching the problem & hope to be able to fix it soon.  In the meantime, if any of you can help, please let us know!  And I promise the recipe will still taste good even if the pictures don't do Sonya (or the granita) justice.]***

I know “granita” sounds like a type of dog that widowed Italian heiresses carry around in their Prada handbags, but it’s actually just flavored, shaved ice—think a subtler version of those snow cones you grew up loving in the summer.

And when you throw in some champagne, like I did, granita becomes a very grownup snow cone.

granita

What’s so great about granita is that

a) there are about a million different flavor combinations you can make
b) it’s almost impossible to mess up
c) you can make granita ahead of time
d) no fancy equipment require; just a baking pan & a fork.

The basic formula is to combine fruit with other flavors and freeze the whole mixture in a flat pan, popping in the freezer every hour or so to scrape it the granita with a fork every thirty minutes or so, creating fluffy crystals of goodness.

scraping granita

While the recipe below is pretty tasty, feel free to use it as a baseline for your own inspired granita ideas—Smitten Kitchen recently posted a lemon granita, for example, and John over at The Alphabet Cook has a recipe for traditional espresso granita.

Sonya, our badass Blue Jean Gourmet photographer, is a big snow cone fan, so she deserves credit for inspiring this recipe.  As soon as I get back to Houston, I’ll be making her my latest, Peach Margarita Granita, and I bet I can convince her to take a few pictures of the process so I don’t have to keep that recipe to myself.

BERRY-CHAMPAGNE GRANITA
serves 4-6

Simple syrup, one of the ingredients called for here, is a great things to make and keep on standby in the refrigerator.  Often used to sweeten cocktails and sauces, simple syrup gets its name because it’s terribly easy to make.  Just bring equal parts sugar & water to a boil and then simmer for a few minutes until the sugar has dissolved and the syrup has thickened a bit.  Cool before using.

ingredients:

1 cup each:

raspberries
strawberries
champagne (if you’d like to make this non-alcoholic, use water or ginger ale)

½ – 2/3  cup simple syrup (adjust according to your palette & the sweetness of the fruit you are using)
a healthy squeeze of fresh lemon juice

pan: 13 x 9 metal or glass cake pan

Wash the berries, hulling & slicing the strawberries.  Blend both berries together along with the simple syrup, & lemon juice until smooth.  Strain the liquid to remove seeds—this should yield just over 2 cups of liquid.

Stir the champagne into the berry mixture and then pour into the pan.  Stash in the freezer, being careful to lay the pan flat.

After thirty minutes, check the mixture.  You should have a layer of ice crystals on top–using a fork, rake the outer edges in towards the center, then return the pan to the freezer.  Continue to check every thirty minutes for a total of 2 hours.

Once the granita has finished freezing, you can store it in a plastic container in the fridge indefinitely.  Serve it up in a pretty glass or bowl with a dollop of whipped cream, a garnish of fresh fruit, or all by itself.

granita

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BLACKBERRY UPSIDE-DOWN CAKE

I am a sucker for road-side produce.  You know, you’re driving along (especially this time of year), and suddenly you see a spray-painted piece of particle board, declaring “FRESH PICKED CORN” or “STRAWBERRIES” or “OKRA.”

blackberries in a bowl

Or, you know, “BLACKBERRIES.”  When I drove to San Antonio from Houston a few weeks ago, to visit my dear friend Arianne (of key-lime-pie loving fame), I stopped about 45 minutes outside of town to buy some insanely good peaches and these ripe, Rubenesque blackberries.

What I love about this cake is the way that it works equally well for dessert as it does for breakfast. Throw it in the oven at the start of dinner, and it will be warm and ready to serve by the time your meal is finished. Bake it Sunday night, set it next to the office coffee pot, and endear yourself to all of your coworkers on an otherwise grumpy Monday morning. It would also make a lovely housewarming gift, hey-you-just-had-a-baby offering, or potluck contribution.

Frankly, I think this cake is the main reason my friend John puts up with our old, incontinent dog for whom he and his wife Courtney (an important BJG taste-tester/inspiration/dish-washer) often dog-sit.  It may actually be the only reason he puts up with me, come to think of it.

The finished cake will keep, wrapped well in saran wrap & foil and refrigerated, for about a week.  But if John is any indication, there’s no way it’s going to last half that long.

blackberry upside-down cake

Special equipment & ingredients:

• A kitchen mixer is most helpful but not required—if you do try it by hand, make certain your butter is extra soft.
Parchment paper is one of the greatest inventions known to man, and well worth the $2.50 investment. Find it on the same aisle as Saran Wrap.
• If you grew up in the south like me, you are already familiar with the wonders buttermilk can do in pancakes, biscuits, waffles, & cornbread.  If you’ve never cooked with buttermilk before, I urge you to try it this time–a small bottle will run you less than $1.  If you must substitute, stir a bit of lemon juice into some regular milk & let it sit for a few minutes before using.

BLACKBERRY UPSIDE DOWN (AND RIGHT-SIDE-UP) CAKE
adapted from Gourmet Magazine’s “Everyday Meals”

pan: 8-inch round

oven: 400 degrees F

goes nicely with: a scoop of vanilla ice cream, homemade whipped cream*

ingredients:

2 cups fresh blackberries (use an extra ½ cup if you like lots of fruit) sugar-coated blackerries in pan

½  cup sugar, plus 2 Tablespoons extra for sprinkling

1 cup all-purpose flour

½  tsp. baking soda, NOT powder

¼ tsp. salt

½ stick unsalted butter, softened

1 large egg

1 tsp. vanilla

½ cup buttermilk (shake it before you pour!)

Use the bottom of your cake pan to trace two 9-inch circles on parchment paper. Cut out the circles and place them inside the pan (use a little butter if they won’t stay put). Lightly butter the sides of the pan and the top circle of parchment. Spoon in a bit of flour and shake to coat the pan.

Rinse & dry the berries.  Pour them into the cake pan; try to get them to fit in just one layer. If you’re feeling crafty, go ahead and arrange the berries into pretty concentric circles. If you’ve better things to do with your time, don’t worry, the cake’s still going to taste good! Sprinkle the blackberries with 2 Tablespoons of sugar; set pan aside.

For the batter: cream butter & sugar together until light & fluffy (if using a mixer, run on “high” for about two minutes). More gently mix in the egg & vanilla (switch speed to “low”) until the mixture just begins to come together.

Here, a classic baking technique: alternately adding the wet & dry ingredients. So in one measuring cup or bowl, stir together the flour, baking soda, & salt. In another cup or bowl, measure out your buttermilk (shake it up first!). Now, you always want to start and finish with the dry ingredients. So your process will go like this:

a third of the flour mixture
half of the buttermilk
a third of the flour mixture
half of the buttermilk
a third of the flour mixture

Just eyeball the amounts—it doesn’t matter if you exactly halve the buttermilk or not—the important thing is just not to dump it all in at once. Don’t over mix! Stop mixing when the batter has just come together.

Using spatula or large spoon, drop even clumps of batter over the blackberries until they are all hidden. Bake the cake for approximately 30-35 minutes—I recommend you test the cake at minute 25 using a toothpick. You want the toothpick to come out of the center of the cake with a few crumbs clinging to it.

If your cake takes longer than 35 minutes, don’t panic. If the top (which is actually the bottom!) of the cake starts to look a little too brown, just carefully cover it with foil.

Remove cake from the oven and run a butter knife around the inside of the pan. Now you get to flip it! Set a big plate or platter on top of the cake pan. Using pot holders, grab the pan with the plate on top and flip it all in one motion (it’s like ripping off a Band-Aid–you gotta do it fast!)  The cake will release from the pan—peel the parchment rounds off the top and enjoy.

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SUMMER CLASSICS SERIES: GINGERSNAP-MASCARPONE TART

I don’t know if you’ve noticed, but there sure is a lot of pretty fruit out there—berries of all sorts, stone fruits like plums, nectarines, cherries, & peaches,  tropical goodies a la pineapples & mangoes—it’s actually rather (or rawther, as Eloise would say) hard to go wrong in the produce section this time of year.

So in the interest of cutting to the chase, allow me to present you with one of my favorite vehicles for enjoying summer fruit: the (virtually) bakeless tart.

peach tart with mascarpone filling

Ain’t it purty?  Tastes good, too.  What you see there is a crust made of crushed-up, storebought gingersnaps (and a little buttah, naturally), a filling comprised of mascarpone cheese, whipping cream, sugar, & vanilla, and a topping of virtually any fruit you like.

Super-versatile, straightforward, crowd-pleaser.  Oh, and you can make the crust & filling ahead, too.  People, get excited!

What works so well here, I think, is that the mascarpone brings a slightly unexpected flavor—much more subtle than American cream cheese, mascarpone is its Italian cousin which can be readily be found near the mozzarella & feta in even mainstream grocery stores’ deli cases.   By thickening and sweetening the cheese just a little, this filling becomes an excellent foil for the fruit, showing it off and offering it a creamy complement.

And the gingersnap crust?  Well, that just speaks for itself, right?

gingersnap crust

There are myriad variations on the theme here—instead of flavoring the mascarpone with vanilla, try an orange liquor or Kahlua or Amaretto.  If you just can’t abide gingersnaps, swap in another crunchy cookie, chocolate or vanilla.

Though sweet Texas peaches (oh, sweet Texas peaches) are pictured here, I recently made this tart topped with a mound of sliced strawberries which had been gently bathed in a little balsamic vinegar.  A lovely ending to a sweet summer’s dinner.

GINGERSNAP-MASCARPONE TART
serves 8-12

What’s pictured above is a double-recipe of filling, which actually yielded more than I needed to fill the tart.  So I cut it in half the second time around and found a more moderate amount of filling to be more to my liking.  Of course, feel free to do what you think you’ll like best!

pan: 9-inch tart pan w/ a removable bottom is ideal, but a 9-inch pie pan will work just fine

oven: 350°

crust:    1 (8 oz.) box crunchy gingersnaps (yielding 2 ½ cups of crumbs) gingersnaps

4 T unsalted butter, softened

Use a food processor, if you have it, to blitz the gingersnaps to smithereens, then add the butter and process until well combined.

To make the crust by hand, simply transfer the snaps to a Ziploc bag & break them up with a rolling pin or mallet.  (An excellent way to let out one’s frustrations!)   Mix in the softened butter by hand.

Once you have buttery crumbs, press them into the pan, being sure to work up the sides at least halfway.  Bake for just 5 minutes, to solidify the crust.  Cool.

filling:    1 (8 oz.) tub mascarpone cheese

½ cup powdered sugarwhipped mascarpone

½ cup heavy whipping cream

½ tsp. vanilla or other flavoring

Using a stand mixer, whip the cheese on medium until smooth.  Add powdered sugar, then the heavy cream.

It will take a few minutes for the cream to thicken the mixture—increase the speed as you go, until the consistency is similar to whipped frosting.

Mix in the vanilla or other flavoring, then spoon over the gingersnap crust, smoothing the surface.

At this point, you can cover the whole thing and store it in the fridge.  Just before serving, top with the fruit of your choice & enjoy!

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