As I expect will happen often this summer, last weekend I found myself with a barbecue to attend and no ideas as to what dessert to bring. And as I often do, I turned to Smitten Kitchen for inspiration. This time it was an icebox cake– but not just any icebox cake, a cheesecake-inspired, graham-layered, strawberry-studded icebox cake.
I was tempted to take a shortcut and use storebought graham crackers rather than making my own round cracker layers, but in the end I went with the recipe as written, and was really glad I did. The dough rolled out incredibly easily, and baked up into the most deliciously crisp, flavorful cookie ever– I found myself nibbling away at the scraps all afternoon.
The filling was simple and tasty– the cream cheese and lemon zest worked together nicely to make a tangy, creamy counterpoint to the sweet graham layers, and when I dipped some extra strawberry pieces into it and added a cookie scrap to the mix, the combination was fantastic.
I can’t remember the first time I heard of the idea of baking meringue on top of a cake layer, but I do remember that it sounded amazing. I think I bookmarked a recipe and then promptly forgot about it. And although I already have an amazing recipe for Peach Cloud Cake that involves cake, meringue, fruit, and cream (and is incredible, you must try it!), peaches are not in season yet, which meant I had to find a different recipe to bring along to a barbecue this weekend.
Enter King Arthur Flour’s Berry Blitz Torte. Or as I (more descriptively) call it, Raspberry Meringue Cream Cake. It looked really incredible, and I couldn’t wait to try it– since I was taking it to feed a crowd, I doubled the recipe to make a 9×13″ cake. I admit, instead of making the pastry cream from scratch I used my own shortcut (which is actually the same one recommended by the website) and used instant pudding made with light cream instead of milk– it makes for a rich, creamy filling with none of the egg-tempering or tedious stirring over a stovetop.
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!
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.
** Wow, I just realized that this is my 250th post! It’s hard to believe I’ve done so much in a relatively short period of time! Thanks to all my readers, and I’m looking forward to more projects in the future!**
So I’ll admit right now that I already have a favorite recipe for oatmeal chocolate chip cookies (with salted pecans!) and that this isn’t it. However, that recipe calls for creaming butter, and some days you just don’t feel like breaking out the stand mixer, you know? And this recipe only needs you to melt the butter, which makes for chewier cookies anyway, so I decided to give it a shot.
The finished cookies were tasty– not mind-blowing, but pretty darned good. They didn’t spread out in the oven much at all, which surprised me, and the dough remained oddly dry the entire time, which was a bit odd… but they were still chock-full of chocolate and pecans, and it’s hard to go wrong with that combination. I would still prefer a cookie recipe that didn’t require chilling for 2 hours before baking (what a pain)– it’s possible that if I’d baked the dough right away I’d have gotten more spreading. I may try it the next time I have a craving for sweets.
In the meantime, here’s the recipe. Enjoy!
Okay, so first things first– I’ve got to admit that these are a shameless cheat. They’re technically my Pumpkin Pecan Chip muffins with frosting, not cupcakes. But really, once you’ve added white chocolate chips to muffins, they basically become cupcakes by another name anyway, right? And the topping makes all the difference, I promise you!
To take these muffins over the top into cupcake territory, slather them with a brown sugar/cream cheese frosting, then top them with candied ginger and toasted pecans. The combination is amazing– creamy, crunchy, spicy, and everything you’d want in an autumn dessert!
I recently co-hosted a baby shower for a friend of mine, who was expecting a baby boy. Seeing as she and her husband are huge Star Wars fans, we decided to make the shower space-themed. Of course I was in charge of desserts, and one of my contributions was this batch of planet cookies.
I started off with my favorite chocolate cutout cookie recipe, which I cut into circles of varying sizes and baked. Then I made a batch of my cream cheese fondant and tinted it yellow, blue, green, and red.