Crème Anglaise + Sugar Rush Cookbook Review

Do you love crème brûlée? Need a faster way to create that delicious flavor? Then crème anglaise is just the thing for you! 

plums crème anglaise.4It taste great as a topping for any and all fruits (pictured here are some roasted plums!). The cream can also be used as a light dipping sauce, such as for cakes (angel food) or even at breakfast with french toast or pancakes. Or just have a spoonful straight (I mean, is it really that different than eating a half cup of crème brûlée? I don’t think so). Really, the options are endless. 

sugar-rushIn this post I will also be reviewing Sugar Rush, an amazing cookbook by Johnny Iuzzini with Wes Martin. Continue reading for the review and the recipe the crème anglaise recipe adapted from the book!  (more…)

Warm Chocolate Donut Muffins

warm chocolate donut muffins.2As a kid, I always loved those rare mornings when my parents would bring home a box of Dunkin’ Donuts. My younger siblings loved any donut with sprinkles, but my favorite was always the chocolate glazed with chocolate icing on top. 

warm chocolate donut muffins.5Donuts are really quite a hassle to make at home since you have to fry them. Now donut baking pans are becoming more and more popular, but to me there’s no point in buying pans like that as you can place any “donut” recipe in regular muffin tins. That’s what this recipe is: a cakey, donut-like muffin with a chocolate cinnamon glaze. These don’t take long to make and are amazing freshly glazed, while they’re still warm.  (more…)

Tuiles + Review of French Roots

If you’ve never heard of them tuiles are light French pastries (basically cookies) that have a distinct curved shape. They’re pretty easy to make with only six ingredients and they taste great with ice cream or a large glass of milk. 

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Since these cookies aren’t very familiar to many, below I have some step-by-step pictures, showing exactly what kind of texture the batter should be. Along with the recipe, I have another cookbook review to share! This book is called French Roots by Jean-Pierre Moullé and Denise Lurton Moullé. As always, scroll to the bottom of the post to view the recipe. 

IMG_7347 At first I was a bit disappointed when I received this book. Immediately, when I opened the package that was mailed to me, I plunged through the pages, as I do with all cookbooks, marking down the recipes that I’ll put on my long list of things to make. When flipping through this book though, everything looked very plain and somewhat uninviting.  (more…)

Tres Leches Cupcakes

I have only eaten tres leches cake a handful of times, and to be completely honest, I have never actually tried a good one. Maybe I did when I was little, before I had a true appreciation for good desserts, but in my recent years all the ones I have tried have either been bad or just mediocre. 

tres leches cupcakes.8That being said, I can assure you that this recipe is so different from the cakes I have tried before. These tres leches cupcakes are made with a whipped egg-white batter that gives them a spongy texture. The sponge cupcakes are then filled with milk. The milk sets over a few hours and is able to suffuse throughout the entire cake. 

tres leches cupcakes.5Instead of icing, these cupcakes are topped with a homemade whipped cream, perfectly complementing the light and fluffy cake.

For a tutorial on how to make these, continue reading.  (more…)

Lomo Saltado (Peruvian Beef Stir-Fry) + Cookbook Review!

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The dish I am sharing with you today is called Lomo Saltado which is a Peruvian Beef Stir-Fry. If you are a regular reader of this blog, you probably know that I don’t often post recipes for actual meals (unless cake is a meal for you), but I decided to try something different. This recipe is from the book Ceviche by Martin Morales and it features all kinds of authentic Peruvian recipes. Continue reading for my full book review plus the recipe! 

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IMG_6572In all honesty, I was more than a bit hesitant about ordering this book. I have never made ceviche, never even tried ceviche and, though I would love to taste it, I think I need to live in a different part of the world to be able to properly experience this dish. Living in the middle of Michigan, I have no idea where I can buy freshly caught fish; many ceviche recipes are made with raw fish, requiring something very fresh.  (more…)

Mocha Mousse Brownie

Some people think that putting frosting on top of brownies is weird. They think that icing is just for cake or maybe sugar cookies, but never for something as sweet and rich as brownies. 

Mocha Mousse Brownies.2

I think that people who say crazy things like that have never tried a good iced brownie (like this one). Sure, no one likes stomach-ache-inducing sugar-bomb sweets, but it is possible to make rich desserts that don’t leave you feeling this way. 

Mocha Mousse Brownies.4Take this mocha mousse brownie, for example. It is a rich brownie with a mousse icing. But this mousse icing is, well, mousse. It’s creamy and light and fluffy and sweet and chocolatey… the icing itself is like a cloud. It balances the dense chocolate of the brownie. It adds a touch of class, a taste of fancy, to this ubiquitous American dessert.  (more…)

Almond Honey Cake with Berry Syrup + review of Vibrant Food

I have two great things for you today: an amazing (and healthy!) almond cake recipe along with a review of the cookbook, Vibrant Food by Kimberely Hasselbrink. 

Almond Honey Cake.2

First, let’s talk about this almond cake: it’s a dense cake made with pure almond flour (so it’s gluten-free), lightly sweetened with honey, and made with olive oil. Thought it’s a dense cake, it’s far from heavy; this would still be considered a light dessert. I can assure you that this was an amazing cake because it was finished in my house before the end of breakfast – this only happens when true perfection has been created! Scroll down for the full recipe. 

IMG_5783Onto the book review: 

If you haven’t heard of Vibrant Food, it’s cookbook showcasing the various fruits and vegetables of each season. The book has four main sections, one for each season. Recipes coordinate with the vegetables and fruits that tend to grow during those seasons.  (more…)

Soft and Chewy Peanut Butter Cookies

Soft and Chewy Peanut Butter Cookies.1

Peanut butter cookies are the classic American cookie, but there are so many different varieties out there. Just on my blog I have GF Oatmeal Peanut Butter Cookies, Crunchy Peanut Butter Cookies, and Peanut Butter Blossoms. Each type of cookie is different, in its ingredients and texture, and this is another variety of peanut butter cookies to add to the list: Soft and Chewy Peanut Butter Cookies. 

Soft and Chewy Peanut Butter Cookies.2These cookies spread quite a bit, allowing the outer edge to cook more than the inside, giving the cookie its distinctive texture: crunchy on the outside, soft on the inside.  (more…)

Oven-Roasted Potatoes + a Book Review

Oven Roasted Potatoes.2

Olive oil, carrots, rosemary, potatoes, sage, garlic, a bit of salt and pepper… those are the only ingredients needed to make this delicious potato dish – an adaptation from a recipe in a cookbook I recently received, Extra Virgin, written by Debi Mazar and Gabriele Corcos. 

CBR - Extra Virgin.1

I received the book from a site called Blogging for Books. Basically, anyone who has a blog can sign up, receive a free book, review it, then request their next book. I would highly suggest the site for any readers/cooks/crafters because they have all kinds of books on their site – even ebooks.  (more…)

Funfetti Cupcakes

Last week, I wrote about how I love making large decadent cakes, but that I don’t often get to make them because they’re normally too big for me and my family to quickly finish (unless we’re celebrating a birthday or inviting guests for dinner). 

Funfetti Cupcakes.1Well, a simple solution to this horrendous predicament is to make decadent cupcakes. Cupcakes can be just as luxurious, tasty, and beautiful as their larger counterparts, the only real difference is that they are manageable. They’re smaller and can be quickly eaten. You can freeze half a batch or just make half a batch. They don’t need to be eaten with a fork and can easily be shared with a friend or a coworker (not that you would actually want to share). 

Funfetti Cupcakes.3

These cupcakes, specifically, are absolutely amazing. They start with a delicious, vanilla-based cake that’s perfectly soft and sweet. They’re topped with an extra creamy cream cheese frosting (that’s made so creamy thanks to a little bit of heavy cream) and decorated with some sprinkles.  (more…)

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