Cherries are in season! They’re one of my favorite fruits, but sadly we have discovered that my daughter has an allergy to raw stone fruit– pretty common, apparently– so I feel bad eating them in front of her. I decided to try using them in a baked recipe, and since no one else in my family seems to like pie, I tried my hand at clafoutis.
Cherry clafoutis is a classic french dessert– basically an eggy pancake batter poured over cherries and baked. Traditionally the cherries are unpitted, supposedly because the pits will infuse an almond flavor into the dessert. While I’m doubtful about this rationale, I gave it a shot (and added almond extract in case it didn’t work).
The finished dessert was tasty, with a nice almond flavor that worked well with the cherries, but I couldn’t really get behind the texture– it was kind of a cross between creamy and rubbery, and not my favorite. I do wonder if it would have been better when fresh out of the oven– I let it cool completely to make it easier to slice, but that may have been an error. It’s definitely better warm than at room temperature, and like I said the flavor was good, but I think in the future I’ll just eat the cherries plain and hide them from the kid.
That being said, I’m glad I tried it, if only to say that I did! Maybe you’ll have better luck!
Breakfast at our house is usually pretty simple– cereal or toast, or on occasion a poached egg– but sometimes on weekends we like to splurge a little and have waffles or pancakes. Sadly, both of those require someone to stand at a hot waffle iron or stove and make them, while the rest of the family eats– it hardly seems fair. Breakfast casseroles are a great way to deal with this issue, especially where (as in this recipe) all the prep is done the night before, so all you have to do in the morning is pop it into the oven and wait!
I created this recipe on a whim because I saw a bag of dinner rolls on sale at the grocery store– day-old bread is probably the best because it’ll soak up moisture more easily, but you can use pretty much any kind of roll or bready item. The end result is basically French toast, stuffed with a cheesecake-y filling with nice pops of flavor from the berries. You could use raspberries, blackberries, or strawberries if you like, but I like the blueberry-cream cheese combination the best. And since we’re right in the middle of blueberry season, I recommend you take advantage of it!
What does one do with leftover buttermilk? I mean, other than make biscuits, which is a delicious but extremely risky course of action, because if you put a tray of freshly-baked biscuits in front of me I may just devour them before I remember that I’m supposed to be eating healthier…
Anyway, when I found myself with half a carton of buttermilk in the refrigerator and nothing to use it for, I decided that the hot weather warranted a batch of popsicles. Tangy, lemony popsicles that I put together in minutes with nothing more than sugar, water, a lemon, and the aforementioned buttermilk. And they were fantastic.
Seriously, these popsicles had the perfect texture– icy but not too hard to bite into– and were mouth-puckeringly tart in the best possible way. It’s almost enough to make me want to buy another quart of buttermilk, but since my freezer can only hold so many popsicles at a time, perhaps I’ll wait for more leftovers.
In any event, if you’re a fan of lemon you should definitely make these this summer. I know I will!
You need to make these– they’re so easy, so delicious, and honestly so pretty, that they’re easily worth the 10 minutes of time out of your day. I actually started making these last summer, and was shocked to realize that I’d never blogged about them!
Peach Melba is a classic dessert made of a poached peach half with vanilla ice cream, topped with raspberry purée. Being so simple and so focused on fruit, the combination translates beautifully to popsicles. I’m sure these would be delicious with fresh raspberries and peaches, but honestly I find it easier (and often cheaper) to use frozen fruit instead. Swirl in a few scoops of grocery store vanilla ice cream, and you’re basically set! The taste, combined with the beautiful marbled effect, will make everyone think you’re a culinary genius!
I remember the first time I had pavlova. I was on a tour of Europe after college graduation, and it was one of the desserts on offer at a restaurant we’d stopped at. I didn’t know what it was, but it looked neat– all billowy cream and luscious fruit– and I assumed it would have cake or something in the middle to balance it out. It did not. Honestly, I thought it was overly sweet, the meringue was hollow and dry, and I didn’t really care for it. But something must have stuck with me, because here I am trying to make my own version, and hoping I get it right.
According to my binge-watching of The Great British Baking Show, pavlova is supposed to have a soft, marshmallowy interior and a crisp exterior. It’s also generally served with something tart to counterbalance all the sweetness of the meringue– I decided on lemon curd. I feel like ordinarily I’d use the extra egg yolks leftover from the meringue to make my curd, but as you recall I prefer the lighter texture of whole-egg lemon curd, so I’ll have to use the extra yolks in something else. I piled on the berries, using a mixture of strawberries, raspberries, blueberries, and blackberries, and just barely sweetened my whipped cream.
The pavlova turned out fantastic– the meringue was sweet and pillowy (though I couldn’t get it off the parchment without risking it breaking, it was very delicate) and the lemon curd added just enough tanginess to cut through the sugar and whipped cream. Really the perfect summer dessert, and it feels light and almost healthy, despite all the cream and the lemon curd. Plus, it’s a real showstopper in the looks department– so indulgent-looking with the mounds of berries and cream! I’m already trying to come up with other flavor combinations, but I suspect that I’ll be coming back to this one time and time again…
Strawberries are starting to flood the supermarkets, and not just any strawberries– huge strawberries that are actually ripe and delicious! I bought four pounds one day and had finished them before the week was out. And one of the things I used them in was this cake– billed by one of my favorite food bloggers as “tasting like summer.” I had to try it.
The cake is simple to make and rustic to look at, and uses a full pound of strawberries to really pack in the fruit flavor. While I’d prefer if it didn’t require the use of a mixer to cream the butter and sugar together, I’m willing to do it since the rest of the recipe is pretty low-fuss. The crumb is almost shortcake-y, and the sprinkling of sugar on top makes a delightful little crunch when you cut into it– but the fruit is the star. I’m going to try this next with peaches, but I’ll bet blueberries or raspberries would also be excellent.
The recipe takes almost an hour to bake (50 minutes total for me), and Deb insists that it’s even better the second day, so I’m going to start making this the night before as a breakfast cake. I think it would be excellent with a dollop of vanilla yogurt!
I had a bunch of ricotta left over from making lasagna the other day, and since I can never let things like that go to waste, I decided to try to make cookies out of it. Lemon-flavored cookies, since lemon is always the flavor of spring for me, and we’re finally starting to get some nice weather here! These cookies mainly get their lemon flavor from the glaze, as the lemon zest in the cookie itself is pretty subtle, but the ricotta makes them almost like tiny soft cakes, rather than cookies. They also freeze well (unglazed) if you find yourself with extra ricotta but no immediate need for dessert.
The other day I was offered some homemade caramel sauce by a friend. Not being an idiot, I of course took her up on her offer, but that left me with the dilemma of what to eat it with! While I was tempted to just get a spoon and dive in, I decided to kill two (three?) birds with one stone and try out a recipe for banana strudel, which would also utilize the rapidly browning bananas on my counter and the half-package of phyllo in my freezer. (I would also have been able to use up the heels of a loaf of sandwich bread, but when I got them out they had already started to get spots of mold, so I threw those out and had to use fresh sandwich bread instead.)
This strudel couldn’t be easier to make– you just toast up some fresh breadcrumbs, add cinnamon and chopped nuts (I used walnuts but pecans or hazelnuts would also be nice), and roll it all up in some phyllo dough. For the record, a package of Pepperidge Farm brand phyllo has two sealed rolls of 20 small sheets each, so I made four strudels with my half-package, which was perfect. (also, if you work quickly you don’t have to bother covering the phyllo with a damp towel in between rolls)
I was originally wary about the lack of sugar in the filling, but the bananas turned out plenty sweet enough on their own– plus the caramel sauce took them over the top, so I had no cause to complain. The sauce really was necessary to add some moisture to the phyllo, which was extremely crispy and therefore just a touch dry– I think in apple strudel the juice from the apples softens the phyllo, which was not the case with my bananas. If I were to do this again I’d consider making a honey syrup to pour over the strudels while hot, like baklava– but then I wouldn’t be able to eat it for breakfast like I did the next morning (at least not without guilt)!
I was inspired to make these cupcakes by an episode of Nadiya Bakes, starring one of the winners of the Great British Baking Show, Nadiya Hussain. I enjoyed watching her on the original show, but I’m actually more impressed by her current work! In any event, I didn’t use her actual recipe, but I did use it as a jumping-off point for my own version, which turned out reasonably well. Honestly, I thought they had room for improvement, but multiple people have told me they were great as-is, so I guess you’ll have to decide!
The concept is that you take a golden Oreo and put it in the bottom of a cupcake liner, topped with a single whole strawberry. Then you pour vanilla cake batter over it and bake the cupcakes that way. Topped with a strawberry buttercream flavored with freeze-dried strawberries, the fruity flavor really comes through! That being said, I found that the Oreo got very hard after being baked, which was not to my taste– I did overbake the cupcakes a bit, which may have contributed to the issue, but don’t be surprised if your Oreo toasts up and gets extremely crunchy!
I will note that this cake batter must be essentially foolproof, because despite my putting the ingredients together in completely the wrong order, messing up the amount of liquid, and over-baking the batter because I forgot to set a timer, it still turned out well! As for the frosting, it was fabulous and I will add it to my permanent recipe file– it’s that good!
I was first introduced to these cookies by my lovely neighbor, who brought over a batch when we first moved in to welcome my family to the neighborhood. She mentioned that she’d used the Flour bakery recipe (I knew right then that we’d get along great), so when I had some extra lime zest after making my signature “healthy” lime pie one day, I knew just where I could find a cookie recipe to take advantage of it!
These cookies are soft and just a bit cakey, with slightly crisp edges and a little crunch from the cornmeal. The zingy lime glaze on top really brightens them up into something special.