It's time for some warm-weather desserts! I found a few sorbet recipes on Serious Eats. One that stood out to me was this recipe for a Pear, Riesling, and Ginger Sorbet. This sorbet is really complex (if my palette is any good) because with one bite, you get refreshing, soft, cold and icy sorbet, but you also get a spicy zing of ginger with a very subtle pear and riesling undertone.
Monday, June 15, 2015
Summer is approaching and there couldn't be a more appropriate way to welcome the warm weather than [making and] ravaging some homemade ice cream! I recently purchased an ice cream maker attachment for my Kitchenaid stand mixer so I looked up "best ice cream recipe" and found something from The New York Times. I read it over and it sounded great!
Tuesday, June 9, 2015
Tuesdays With Dorie group. This recipe was not high on my list of recipes to try because I'm not a big fan of dried cherries. However, I was surprised that I liked the taste of these brownies more than I thought I would. The tartness of the dried cherries were subdued by the decadent chocolate. If anything, these should be called "Super Chocolatey Chocolate-Cherry Brownies." This was definitely a fudgy brownie that chocolate lovers would appreciate.
Monday, June 8, 2015
When I first got Dorie Greenspan's book, Baking Chez Moi, I went through all of the pages and earmarked the recipes that I wanted to try. The photo for the Strawberry Shortcakes Franco-American Style in BCM looked so good that it was one of the first things on my list of recipes to try. It took half a year, but I finally made it. I'm disappointed that I didn't make these sooner! This "shortcake" is actually very easy to make: it's a basically a circle made of ladyfinger batter that's topped with whipped cream, roasted or fresh strawberries, and another ladyfinger circle. The good news is that the ladyfingers can be made well in advance. The bad news is that you'll want to eat them right away because they smell so good fresh out of the oven.
Tuesday, June 2, 2015
These brownies are great! I'm usually a fan of box brownies because of their texture and taste, but this recipe surpasses the box mixes, hands down. This recipe makes seriously fudgy brownies with a nice crispy crust, crunchy corners and edges (the best part), and a chewy center.