This Basil Berry Galette is the easy way to make a berry pie, for those days when you want want a refreshing dessert that doesn’t take too long to make. This pastry is made with a pie crust and a berry pie filling, but, unlike a traditional pie, this is free-form and doesn’t have a top crust.
It’s made with a small handful of basil, which adds complexity to the flavor (I think a bit of mint or rosemary or lavender would pair well with berries too, if you wanted to try one of those instead of basil — but I love basil with berries or peaches!). (more…)
These S’mores Pop Tarts are flaky pastries filled with chocolate ganache and topped with a marshmallow-like meringue.
The pastry dough is a buttery pie crust. To make this extra flaky, work with cold butter and leave chunks of butter in the dough. When you roll out the dough, you will stretch the butter and the dough will have that layered effect. (more…)
Cherry season is short, so I try to make the most of it.
Baking with cherries is often a process, because you have to take the time to pit each fruit. They sell cherry/olive pitters in stores, but I try to get creative with the tools I have. (more…)
This is a fluffy white cake, filled with whipped cream and fresh strawberries, and topped with a rich chocolate ganache.
The cake is soft and spongey, reminiscent of angel food cake. Because of its light texture and refreshing strawberries, this makes for an amazing cake for the summer! (more…)
End your year (or start the next) with this classy Cranberry Apple Crumb Cake!
Tart cranberries, sweet apples, and a delicate almond crumb bring this cake together. This light and versatile treat can be an after-dinner dessert or a breakfast indulgence. (more…)
Thanksgiving leftovers are the best! But I think we can agree that not all leftovers reheat well in the microwave. Sweet potato casserole is one of those examples. It’s impossible to recreate that fresh-from-the-oven toasted marshmallow deliciousness the day after.
Unless… you repurpose your leftovers into this delicious sweet potato cheesecake! (more…)
After many years of French classes, Kings Cakes aren’t a foreign concept to me. These cakes are traditional to New Orleans and they have their own season: from the Epiphany (King’s Day, January 6th) through Mardi Gras.
The cake is normally made with a rich, buttery dough and topped with a milk glaze. They can be made plain, with a cinnamon filling, or, more recently, with a variety of other fillings like chocolate, cream cheese or fruit. (more…)
This Basil Berry Galette is the easy way to make a berry pie, for those days when you want want a refreshing dessert that doesn’t take too long to make. This pastry is made with a pie crust and a berry pie filling, but, unlike a traditional pie, this is free-form and doesn’t have a top crust.
