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.
I think I may have mentioned before that I love appetizers and hors d’oeuvres. Just love them. My favorite kind of work event is one where they serve drinks and “heavy appetizers” or “passed hors d’oeuvres,” because I know that there’ll be something involving cheese, bacon, or some kind of pastry… sometimes all three. So naturally I like to have a few recipes for similar items in my repertoire for when I want to host my own delicious event.
This particular recipe was born out of the need to come up with something that I could make ahead of time and that would be able to survive for several hours in a hot car before being served at a casual barbecue. That meant most cheese- or meat-based items were out, and any fresh vegetables were similarly not going to work. I decided that the best option was something with puff pastry, and once I noticed the half-empty package of fresh baby spinach slowly wilting in my refrigerator, the decision was made!
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.
This past Easter I was in a baking mood (when am I not in a baking mood?) so decided to make– what else?– carrot cake.
I love a good carrot cake, though everyone seems to have a different idea of what to add to the basic flavor profile. Some people use raisins, some nuts, or crushed pineapple. Some people use carrot puree, others go traditional with grated carrots, and some cakes use shockingly low amounts of carrot to begin with. Last year I even made one that incorporated graham cracker crumbs in the batter. I decided this time to try a recipe from Alton Brown, who rarely lets me down when it comes to good basic recipes.
When we were invited to a pumpkin-carving party in anticipation of Halloween, I knew three things– 1) I was going to carve a fabulous pumpkin; 2) I was going to bring dessert; and 3) that dessert would also have to include pumpkin.
Last year for this event I made cupcakes– these cupcakes, to be exact— but while they were delicious and well-received, they were kind of a pain to transport in my two-tier cupcake carrier, while carrying a pumpkin. Also, cupcakes aren’t the ideal serving size for parties where there’s a buffet’s worth of food options– too big for people who want to sample multiple desserts. So this year I decided to solve both problems and make pumpkin bars.
There are almost always bananas in my house– if not for eating out of hand (I like them best when there’s still a touch of green at the tips), then at least in the freezer, where I stash them when they get too brown for snacking on. There they sit until it’s time to make banana muffins for my daughter’s school snacks… unless, as happened this time, the freezer is full and there’s already a bag of blueberry muffins for her to eat, leaving no room for more!
What to do? What I always do, of course– make dessert.
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!