Archive of ‘Dessert’ category
I experiment a lot in the kitchen and it’s not too rare an occurrence that my creations don’t turn out as expected or that my flavor combinations are too different to be properly enjoyed. But with six other eaters in my house, I have plenty of people to go to for critiques.
Sometimes I make something and only the kids enjoy it, other times it’s only my parents who do. This time, with these Oreo brownies, everyone enjoyed them. I had just taken the brownies out of the oven and gone upstairs to jot down the recipe, and when I returned to the kitchen almost a third of the brownies had been devoured! (more…)
When someone requests a French dessert, I normally reach for my madeleine recipe before any other. They require relatively few and simple ingredients, they bake quickly, and they are a melt-in-your-mouth kind of amazing!
You can call a madeleine a cookie for its size and shape, but it’s really much more like a cake. They’re soft and spongey on the inside with just the slightest bit of crispiness on the outside (think muffin tops). The flavor is light and buttery with just a hint of almond. View below for step-by-step photos and the full recipe: (more…)
Sugar cookies, when made right, are amazing and beautiful and colorful, but they take foreverrrrr to make. Especially if you are making a big batch and you want to decorate each one individually.
These, at least, were my thoughts Thursday night at 10 when I realized that I hadn’t made the cookies that I promised for my brother’s Valentine’s Day party at school the next day.
I had to quickly think of something else I could make that was equally as amazing, beautiful, colorful (and delicious) as my regular sugar cookie recipe, so I jumped on making sugar cookie bars. (more…)
In my house, apples are a staple fruit year-round. Of course, they are not always eaten when they should be and, throughout the year, I end up having to try out all kinds of apple recipes so that none are put to waste.
And this recipe is definitely a way to put apples to good use! It is light and sweet, while also being loaded with layers and layers of thinly cut apples.
It has a soft crunch on the outer layer, similar to that of a bakery-style muffin, and is soft on the inside. A little bit of rum and vanilla also perfectly complement the apples for amazing flavor. (more…)
When it comes to cake, it really is no question that chocolate wins as the best flavor ever. Plus, there are so many different varieties and options when it comes to chocolate that it is impossible for a person not to find something they love.
For me, just about any well-prepared chocolate recipe will do, but I think this one deserves a special place in my kitchen. To make this recipe, the eggs were whipped an extra amount, leaving the cake super light and spongy. The chocolate ganache adds richness to the cake, and the coconut adds another layer of flavor.
The recipe was adapted from a book called fika by Anna Brones and Johanna Kindvall. “Fika” is the Swedish coffee break and this book is full of recipes that will go great with an afternoon cup. (more…)
Technically, summer doesn’t end until September 22nd, and summer berries are still at the grocery stores, so I’d say that now is as good a time as ever to take advantage.
And if you decide to make this cake after berries have long gone out of season, don’t worry! This can be served with any of your favorite fruits, or you could even make a berry syrup from frozen berries.
But really, the fruit is just a side note. This cake here is the star of the show. It’s soft and spongy, due to a generous serving of yogurt in its batter. It’s also got a sweet, buttery, citrusy flavor to it. Basically, it’s a perfect coffee cake to have on any occasion. (more…)
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…)