This past Easter I was pondering what to bake– trying to decide between hot cross buns and cream-filled chocolate eggs– when I realized that I had a big bag of carrots languishing in the crisper drawer, leftovers from a delicious batch of bolognese sauce. I immediately discarded all other options in favor of carrot cake– a cake that I love, but rarely make for some reason. And I knew just the recipe– another Smitten Kitchen post that I’d bookmarked a while ago but never gotten around to trying, carrot cake with graham crackers.
That’s right, there are pulverized graham crackers in the batter, taking the place of some of the flour. Honestly, though, with all of the spices in the mix I couldn’t really taste the graham flavor, so I’m not sure how successful that element was in this case. But the rest of it was a very nice cake (a little heavy on the frosting, but some people like it that way), and since the top was looking a little plain once I assembled it, I made a batch of candied carrot curls to decorate!
I have to admit that peanut butter cookies are generally not my first choice when it comes to desserts. However, my husband is a HUGE fan of peanut butter in anything, so when I saw an old Smitten Kitchen post about these cookies– supposedly the ultimate peanut butter treat– I had to try my hand at them.
Interestingly, while they’ve been billed as soft and creamy and almost peanut-butter-cup-like in texture, with a domed shape that lends itself to soft centers and crisp outsides, I didn’t get that result at all. Instead, mine were flat and chewy– still very tasty and still devoured quickly by both my husband and daughter, but not what I was expecting.
Slice and bake cookies are some of my favorites for gift-giving or other occasions that require large quantities of portable desserts. You can plan ahead, make a bunch of dough, shape it into cylinders (or in this case, squared-off logs), and freeze them until you’re ready– then just slice and bake!
I actually made these for last year’s holiday season, but never got around to posting about them until now. Never fear, though– these really are delicious, and they only improve with age! I got the recipe from the incomparable Alice Medrich, and her book (a must-read for any real chocolate lover) Bittersweet. It’s one of my very favorite chocolate recipe books, particularly as it gives specific instructions as to how to modify a recipe for use with different-percentage dark chocolates.
The other day, my husband (by way of gloating) mentioned an amazing treat he’d had at a lunch out that he had– so sad– failed to save any of for me. It was apparently a fresh croissant, split and filled with Nutella and chocolate pastry cream. He gleefully described how he’d tried to save half, but then couldn’t resist eating just one more bite, and then another, and then another… until it was gone. I think he enjoys torturing me like this.
Not one to admit defeat, I promptly decided that I would make my own– so there! Croissants, of course, are easy to come by, and our pantry always has Nutella in it, but pastry cream isn’t something I generally just whip up. It’s so fussy, what with using only egg yolks, whisking constantly, etc., that I rarely make it.
Then it occurred to me that I had already solved this problem with regard to lemon curd– and my whole-egg microwaved lemon curd recipe is one of my favorites. Why not try the same thing with pastry cream? I found a basic whole-egg recipe online and used the same technique I’d applied to the lemon curd (though going to a higher heat due to ingredients), stirring in melted semisweet chocolate at the end. And what do you know? It was reasonably good. The texture was just a bit grainy– I think I overcooked the eggs just a tiny bit– and it wasn’t quite as rich as I’d hoped. Next time I might add an extra yolk to the eggs, or use half-and-half instead of milk. Or I guess I could just cook it on the stovetop where I’d have more control over the heat distribution.
But in any case, it’s a perfectly serviceable chocolate pastry cream if you’re short on time and want to make a point about sharing desserts. 😉
For my daughter’s kitty-themed fifth birthday party, the first thing she asked for was “a cake shaped like a house, that’s also a cat.” What could I do but give it my best shot? After all, coming after last year’s castle cake, it should be a snap, right?
When I asked my daughter what flavor of cake she wanted for her fifth birthday, she told me “chocolate with cookies and raspberries,” so what could I do but comply? Not a huge project, but it was impressive (and tasty) enough that I figured it was worth writing about.
The cake is my standard chocolate cake, divided into three 7″ round cake pans. I didn’t have sufficient time for my usual whipped frosting recipe, so I threw some frosting together out of what I had on hand– it was a bit denser than I prefer, but still tasted good. There wasn’t really enough of it to properly frost the cake, but that’s where the cookies came in!
Instead of hosting a Christmas party this year, we decided that it would be simpler and therefore more fun to host a post-Christmas brunch. For some reason a brunch just seems less stressful than a full evening party– maybe it’s the fact that the foods are easier to prepare, maybe it just seems more casual… in any case, that’s what we decided to do. Of course, “casual” doesn’t mean “starving,” so of course I had to come up with an appropriate selection of sweet and savory goodies. And one of the first things I knew I’d be making was monkey bread.