As you may have noticed, I make mooncakes every year– just not in the usual flavors. While I really do like my chocolate-cherry mooncakes and my gingerbread mooncakes, I thought I’d try a new recipe this year and go with something almond-flavored.
For the centers I baked up an extremely moist almond cake. I actually tried two different recipes to see which one I liked better– the first is from Chez Panisse and is mixed in the food processor, and the second is from Amanda Hesser has a bit more flour in it and is made in the mixer. The first one turned out more cake-like, probably due to the fact that it incorporated whole eggs rather than just yolks, but the second turned out moister and squidgier, despite the fact that it had twice as much flour in it. I ended up using equal amounts of each cake, crumbled up together, to make my filling– it was the perfect mix!
I cut the sweetness of the almond cake with a tart raspberry jam center– Smuckers is my favorite raspberry jam, but not the seedless kind!– which I piped into the filling balls before molding the mooncakes.
Yup, it’s another recipe borrowed from Smitten Kitchen… I can’t help it, it’s my go-to source for tasty recipes and this one turned out so delicious (and pretty) that I couldn’t help sharing!
This galette is easy to put together, looks impressive, and tastes great served cold or at room temperature. The creamy cheesecake filling contrasts nicely with the tart berries (whichever kind you want to put in, fresh or frozen!), and the sugar-studded crust brings it all together. It’s kind of like a three-way cross between a danish, a berry pie, and a cheesecake, and it’s definitely going to be served at my next brunch gathering.
Yup, it’s another peanut butter-chocolate recipe. And another Smitten Kitchen recipe, to boot. But these peanut butter blondies are easy to make, extremely tasty, and just as good frozen as they are fresh, so I’m not going to worry too much about repetitiveness or derivativeness (is that even a word?).
This recipe makes a full 9×13″ pan of ganache-topped peanut butter blondies, studded with chocolate chips and with just enough peanut butter flavor to hit your tastebuds without being overwhelming. They’re rich but addictive.
The texture is great, too, though I will note that many of the reviewers of the original recipe found the baking time to be too long, resulting in dry blondies. I baked mine just until a toothpick emerged with tons of moist crumbs, and also found the edges too dry for my taste– this may have been due to the fact that I used a glass pan, which retains heat better than metal pans and which will basically keep the cooking process going even after the pan is removed from the oven. If you’re using a glass pan, I would recommend taking the blondies out of the oven after 30-35 minutes. If you’re using a metal pan, 35-40 should be fine.
In case you haven’t noticed, I have a lot of baking pans. All different shapes and sizes. I have round pans and square pans, three different sizes of bundt pans, loaf pans, madeleine pans, and sheet pans galore. And I have muffin pans in jumbo, standard, and mini. So you’d think I’d be all set when it comes to baking pans. And I was. Until I encountered this:
It’s a micro-mini muffin pan, and I was instantly smitten. See how tiny the wells are? So cute!!!
But what to bake in it? I’m fairly sure that a dense batter will always be necessary, because overly fluffy cakes would have no substance and might be too airy to release cleanly. For my inaugural bake, I decided to go straight to the densest type of recipe– a brownie from my favorite chocolate author, Alice Medrich. To give it an extra jolt of flavor (got to go intense for such tiny bites!) I added instant espresso powder to the mix. And then some chocolate ganache. And then coffee beans on top, because why not?
I’ve always wanted to try making “The Amazing Chocoflan” that I keep seeing online, but the time never seemed right. Recently, however, I was invited to a last-minute potluck and it seemed like as good an occasion as any to give it a try!
That being said, I was kind of in a hurry and was actually (gasp!) short on flour, of all things, so I pulled out a chocolate cake mix to use as the base and never looked back. Besides, I figured that using an oil-based cake recipe was better for a cake that would be chilled before serving, since butter-based cakes tend to go a little stiff in the refrigerator.
Anyway, I doctored up the cake mix with a little sour cream for richness and some coffee for flavor, and in the end it turned out pretty well. The flan itself was absolutely amazing– the insulation from the water bath and the cake batter made it incredibly creamy, and it was perfectly sweet without being too sugary. It was definitely my favorite part of the dessert, and if I didn’t think that the cake batter played a major role in preventing curdling I’d try making it on its own… maybe I’ll try anyway, it was that good.
It’s peach season, and as much as I enjoy eating them straight out of hand, I do on occasion like to use them in desserts. Tarts are a particularly good way to show off gorgeous produce, so it only makes sense that I would end up making a peach tart someday.
I was initially inspired by this recipe from Food52, which was intriguing in that the crust used oil (vegetable and olive oil) rather than butter, and that the fruit itself was topped with a sugar/flour mixture rather than being mixed in with it before baking. The finished tart wasn’t bad, but the crust had a sandy, crumbly texture that didn’t hold together all that well. I thought I could do better.
I made it again, substituting in a crust that uses melted butter but keeping the remaining parts of the recipe, which were pretty darned good. The crust recipe is similar to one I’ve used before, but it includes extra water and oil along with the butter, which seems to work pretty well! Best of all, I made it in one bowl and pressed it directly into the tart pan– no rolling or chilling!
The finished tart is beautiful (but rustic– this is not a pristinely perfect French-style tart), with the crumbly topping melting into a gorgeous bubbly glaze. I like it best served warm with vanilla ice cream, but I’ve been known to eat it with vanilla yogurt so I can call it breakfast.
Another contribution to the annual ice cream social– nectarine ice cream!
I admit, I’d intended to make peach ice cream, but in browsing the internet I was informed that nectarines can be pureed into the cream without bothering to remove the skins, which I was all in favor of, since peeling peaches is a pain. Since the flavor is very similar, I decided to go with nectarines and also reap the benefit of the rosy hue imparted to the ice cream by the red-orange skins.
This recipe is pretty straightforward– fruit, cream, some honey to round things out and some sour cream for tang. What’s not to like? The finished ice cream is smooth and creamy, and I’ve been told that it tastes like summer. What more could you ask for as a recommendation?
I also decided at the last minute to add an extra swirl of a really basic nectarine (or in this case peach because I didn’t have any more nectarines) sauce to amp up the flavor even more. It’s optional, though, so you decide!