The Romantic Way

Romance happens at dessert as you can see from our easy dessert recipes. A wonderful romantic dinner experience has passed and now lovers linger over coffee and a scrumptious dessert that just finishes everything off perfectly. These quick and easy dessert recipes are simple yet profound. They appeal in presentation, outstanding flavor, flexibility and fun in their preparation.

Romantic moments happen over dessert and coffee. Dessert requires time, a basic ingredient of romance--time to pause, gaze and reflect. Try our easy dessert recipes and linger with your lover!

Mom's Easy Rhubarb Pie Recipe

Rhubarb Tapioca Pudding Recipe

Melodee's Fresh Lemon Bar Recipe

Melodee's Exotic Date Bar Recipe

Blueberry and Peach Kuchen

No Flour Chocolate Cake

Kuchens
A Most Romantic Dessert!

This Blueberry Kuchen and it's cousin, Peach Kuchen, are some of our best easy dessert recipes. While you can use frozen fruit, I recommend fresh as the flavor is incredible!

We had just moved to Moscow and had finished a month of renovation and wallpapering on our apartment. We were tired but had an overwhelming urge to cook something as we had been two months living out of suitcases and boxes. We needed an easy dessert recipe! One day as we were climbing the stairs from the metro station to the street, we spotted an old woman who was selling a big basket of fresh blueberries.

Really, it's not at all unusual for babushkas to sell fruit, pickles, sweaters, cats or anything in the metros and on the streets, but these blueberries were astoundingly beautiful and juicy! I bought a big bag and fled as if I'd robbed a bank. I didn't know what we'd make, but we'd think of something and, I don't know where we were going, but now, we were going home to create Blueberry Kuchen!

Blueberry Kuchen

Start by heating your oven to 400F.

1 1/3 c. Flour
1/4 tsp. Baking Powder
1/2 tsp. Salt
2 tbsp. Sugar
6 tbsp. Chilled butter

Combine all of the dry ingredients in a bowl and then cut in the butter till the mixture resembles corn meal. Pour the mixture into a 9 in. pie pan and press it evenly over the bottom and sides. Put it in the oven and bake for 8-12 minutes or until crust becomes slightly browned.

Meanwhile, combine in a bowl:

3-4 c. Fresh, washed and sorted blueberries
1/3 c. Sugar
1 tsp. Cinnamon
1/3 c. Flour
1 tbsp. Lemon juice

In another small bowl combine and mix well:

1 Egg well beaten
1 c. Sour cream
1 tbsp. Sugar

When the crust comes out of the oven, fill with the blueberry mixture and dot with 2 tbsp. butter. Pour the egg-sour cream mixture evenly over the fruit and return to the oven for 30 minutes longer or until the topping begins to get patches of golden brown.

Cool and serve your Blueberry Kuchen however you prefer--either warm or chilled with hot coffee. Blueberry Kuchen easy dessert recipe is a mid-summer delight!

Peach Kuchen

Start by heating your oven to 400F.

Peel and thinly slice about 4 large very sweet and ripe peaches. You can also use canned or frozen peaches. Then prepare the crust below.

1 1/3 c. Flour
1/4 tsp. Baking Powder
1/2 tsp. Salt
2 tbsp. Sugar
6 tbsp. Chilled butter

Combine all of the dry ingredients in a bowl and then cut in the butter till the mixture resembles corn meal. Pour the mixture into a 9 in. pie pan and press it evenly over the bottom and sides.

Here's where this recipe differs from the Blueberry Kuchen. Arrange your sliced peaches in the crust so that they lay fairly flat. Sprinkle over the peaches the following:

1/4 c. Sugar combined with
1 tsp. Cinnamon

Put the crust and peach filling in a hot oven for about 15 minutes. The peaches will begin to brown just a bit.

Meanwhile, in another small bowl combine and mix well:

1 Egg well beaten
1 c. Sour cream
1 tbsp. Sugar

When the crust with peaches comes out of the oven, pour your egg-sour cream topping over it and return it to the oven for another 30 minutes or until you see patches of golden brown on the topping.

Also, like the Blueberry Kuchen, this easy dessert recipe is excellent with dark, rich coffee and a nice late-summer sunset!

What's Dessert Without Chocolate?

Nearly every holiday involves chocolate in some way. I'm sure you can even get hollow chocolate turkeys. I've not looked, but likely they're there. Chocolate is the food of romance. It's lifts your spirits, and makes you feel... well... deviant!

No-Flour Chocolate Cake

Special thanks to Moe, for this recipe!

That's right. No flour. So, you can not only feel deviant, but do it gluten free! Not only that, this easy dessert recipe has only three ingredients! Hard to beat.

You'll need an instant read thermometer for this recipe.

Remember: Even though the cake may not look done, pull it from the oven when the instant read thermometer reads 140ºF. (Make sure the tip of the thermometer does not hit the bottom of the pan.) The cake will continue to firm up as it cools.

8 large eggs
1 lb. bittersweet chocolate- chopped
1 c. unsalted butter- cut into small pieces

Adjust oven rack to the lower-middle position and heat oven to 325ºF. Line bottom of 8 in. or 9 in. springform pan with parchment and butter sides of pan. Cover pan underneath and up the outsides with 2 layers of heavy duty aluminum foil and set wrapped pan in large roasting pan. Bring a kettle of water to a boil.

Beat eggs with electric mixer at med-high to high speed for about 5 minutes until volume becomes about doubled and eggs are foamy.

Melt chocolate pieces and butter in a bowl over simmering water until smooth and very warm, about 115ºF., stirring once or twice. Using a large rubber spatula fold 1/3 of the egg foam into the chocolate until just a few streaks of the eggs foam are visible. Fold in half of the remaining egg foam, then the last of the foam until mixture is totally mixed.

Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and carefully pour boiling water to come about halfway up side of the wrapped springform pan. Bake until cake has risen slightly, edges are just beginning to set and instant read thermometer inserted halfway through center of cake registers 140ºF. (about 22-25 minutes) Remove springform from water and remove foil. Set springform pan on wire rack and cool to room temperature. Cover and refridgerate over night to mellow flavors. (cake can be covered and refridgerated for up to 4 days.)

About 30 minutes before serving remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment and turn cake right side up on platter. Sift powdered sugar or cocoa powder over cake to decorate if desired.

This is a really great dessert. Be fearless, the recipe sounds more complicated than it actually is to do it. One tip on decorating it with the powdered sugar, the cake is so moist, the powdered sugar disappears rather quickly.

Have fun. It is fun to make and lovely to eat. I consider it a romantic dessert as it is so different but still chocolate ...and it is very sensual to eat. As Moe says, "It's food porn or oral orgasm because you moan when you eat it!" Bet you will too!

Yours along TheRomanticWay!


Rod & Holly