Saturday, July 18, 2015

Midnight Crackles

This recipe for Midnight Crackles is one that I found in BAKING From My Home to Yours by Dorie Greenspan. This is a chocolate cookie with a kick (thanks to some unexpected spices)! This smells and tastes like it should be a cookie that should be baked for the holidays. 

Saturday, July 11, 2015

Apricot Raspberry Tart

This week's assignment for Tuesdays With Dorie is an Apricot Raspberry Tart from Baking Chez Moi by Dorie Greenspan. Admittedly I was partly apprehensive about making this tart because a photo was not included with this recipe! This tart ended up looking very festive and having a lot of textures to it. If you like apricots, then you'll love this tart.

Sunday, July 5, 2015

Strawberry Sorbet

Strawberry sorbet is my favorite kind of sorbet. I'm glad that Serious Eats had a recipe posted, and even happier that it's an easy and delicious recipe! This recipe only requires 4 ingredients, an ice cream maker, and a little bit of time. 

Monday, June 29, 2015

Pear, Riesling, and Ginger Sorbet

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

Strawberry Ice Cream

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

Chocolate-Cherry Brownies

I would not have tried making these Chocolate-Cherry Brownies if it wasn't for the 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

Strawberry Shortcakes Franco-American Style

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

Fudgy Brownies

This is the kind of recipe that's perfect for people who don't have a lot of ingredients to work with. How do I know? My refrigerator only had some eggs, milk, cheese, butter, and experimental baking things in it. When I see these things listed, it seems like I'm big on dairy!

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.

Monday, June 1, 2015

Toffee and Chocolate Chip Cookies

To be honest, this was supposed to be a Brown Butter, Toffee & Chocolate Chip cookie post, but I failed at making brown butter. I browned my butter, but not enough. How do I know this? After I browned my butter, I Googled what it's supposed to look like, and it looked like I didn't have as much brown "stuff" at the bottom of my pot. I just made "almost brown butter." Nonetheless, this recipe worked out great! I was left with a slightly crispy, slightly chewy, sweet and chocolatey cookie that I'm sure would go extremely well with a scoop of vanilla ice cream.