Archive of ‘Dessert’ category
In my house, the back-to-school season means a lot of things. It means checking off every item of the endless lists of mandatory supplies. It means going shopping for new jeans, hoping they’ll last at least the first semester. It means cleaning up the house, because we all know that if it doesn’t get cleaned during the summer, there’s no way anyone will have time during the school year.
But, along with all the boring stuff, it means baking. Cookies for back-to-school cookouts, brownies for the first club meetings, and cupcakes for everything else. Plus, everyone needs something nice to pack in their lunch sacks, right? Other than just the regular overly-sweet and super artificial prepackaged snacks.
Cookies, of course, are the standard item. They’re the easiest to package, easiest to make, easiest to store. And if you don’t have a classic oatmeal chocolate chip recipe in your repertoire, you need to add this one to it right now. (more…)
Earlier this summer we gained new neighbors, but our street’s pretty quiet and my family and I hadn’t had a chance to meet the new kids on the block until this past week. Luckily for this family, I’m a baker and every time anyone new moves in nearby, they’re greeted with some kind of fresh pastry delivered to their doorstep.
These neighbors really lucked out with these chocolate crinkle cookies. They’re similar to brownie cookies, with their slightly crunchy exterior and soft and fudgy center, but they’ve also got a coating of powdered sugar baked into them. This amazing concoction is adapted from a recipe from the book Cookie Love.
Though the book is based on one of the most basic things you can bake, cookies are also one of the most versatile and adaptable pastries out there. They can be as simple as a three-ingredient shortbread, or as complex as Cookie Love’s cover photo of spiced double-chocolate cookies (and even more complex if you decide to make the marshmallows from scratch). (more…)
During the year, breakfasts at my house are normally pretty rushed with everyone either heading off to work or school, but during the summer we have much more time to relax and the result is some pretty good food.
This Mango Raspberry Cobbler is one such example. It’s not hard at all to make, but it does require 30 minutes in the oven and it needs to cool down a bit afterwards, so it’s not something that can be made in a hurry.
But the mango and raspberries just complement each other perfectly, both tangy and sweet. And the crumble topping is light and almost granola-like, adding a wonderful crunch into the mix. (more…)
I’m a huge fan of lemon meringue pie, but it seems like it’s very difficult to buy it well-made. I’ve tried freezer-section versions and “fresher” grocery store versions, but nothing out there that I’ve tried seems to come even close to a homemade version.
But this isn’t quite lemon meringue pie. Instead, it’s a lemon curd tart. It’s a lot like a lemon meringue pie, but the filling is much more flavorful and rich. It’s creamy and sweet and smooth and tart and sour all at the same time. It isn’t topped with a mountain of meringue, like most of the pies normally are, but just a light dollop. Instead of a pie crust, you’ve got two options with this tart: shortbread crust or almond crust.
I made this a couple weeks ago when we had some guests over for dinner, and I’m often a bit apprehensive about making something new when we have guests, but this recipe did not disappoint! I was glad I made two tarts because everyone asked for seconds and the dessert was gone in no time. (more…)
Maybe you’ve had a lemon pudding cake before. If you have, you already know how amazing they are: baked in a cute little ramekin with a water bath like crème brulee, tangy and creamy like lemon curd, and topped with a delicious and light lemon cake. I guess you could call this the original trifle, given its layers and depth (only that the preparation is a whole lot simpler for lemon pudding cakes). And maybe the comparisons that I’ve written makes it sound like this is a super rich, calorie-ridden dessert, but don’t worry, this is definitely not the case!
Some versions of lemon pudding cake are made needlessly rich and loaded with sugar, but this recipe limits unhealthy ingredients to a minimum while taste and flavor are kept to a max!
This recipe is from Lighten Up, Y’all by Virginia Willis, where all the recipes are made with both taste and health in mind. It features classic Southern recipes that most people consider too unhealthy for everyday consumption (like macaroni and cheese, potato gratin, or grits) and spins them around to make them lighter. (more…)
Cheesecakes in our house are always a special treat. Because they’re so rich and dense, they’re not really the type of dessert that you can have every night — they’re something that should be savored and eaten slowly. When made well, the cream practically melts in your mouth. And the graham cracker crust adds a nice crunchy contrast of texture. And, with this recipe, a light and milky topping perfectly completes the dessert.
Cheesecakes are commitments. Not only does making one require some patience, but eating one does too. Even when you just buy one, you’re committing you and your family to eating the whole thing (not that that’s a scary commitment to make ;). (more…)
Maybe this isn’t the best post-Thanksgiving recipe — unless you still have guests at your house, waiting to be served something amazing for breakfast (something to refresh them after a long night/morning of Black Friday shopping).
This is a relatively simple yeasted bread, something much less labor-intensive than homemade cinnamon rolls, though very similar in taste. This is somewhat similar to monkey bread (for those who’ve tried that) because chunks of dough are thrown together with cinnamon-sugar filling in between.
Either way, this is a great brunch item, since it does take some time to wait for the dough to rise and, later, to bake. (more…)
Do you love crème brûlée? Need a faster way to create that delicious flavor? Then crème anglaise is just the thing for you!
It 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.
In 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…)
As 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.
Donuts 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…)
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.
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.
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…)