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!
I’ve got to say, this recipe is perfect for parties. Not fancy dinner parties, but the kind of party where everyone brings a dish and plops it on a big table, and people wander around and occasionally dig in. The kind where kids will sneak extra desserts when they think their parents aren’t watching, then run off to eat them, sans utensils, and come back with their faces covered in tell-tale chocolate smears. And believe me, this Texas Sheet Cake will prompt even the most well-behaved child to do just that.
Texas Sheet Cake is a thin, tender cake, and the boiled frosting– poured over the hot cake and left to set– forms a fudgy layer on top that’s simultaneously firm and gooey, and incredibly addictive. In fact, I only make this for parties, because otherwise it’ll sit in my fridge for days, slowly dwindling as I cut off sliver after sliver… I will actually note that while the cake is a little delicate to eat out of hand when it’s warm or room-temperature, it firms up nicely when refrigerated, and I actually like it best frozen– the chewy texture of the frosting is to die for, and the airiness of the cake makes it easier to bite into than most frozen cakes, so feel free to serve it chilled!
As an added bonus, it can be made with pantry staples and without specialty equipment of any kind. You’ll need a saucepan, a bowl, a whisk, and an 18×13″ half-sheet pan– that’s it. Talk about easy!
It’s no secret that my favorite muffin recipe is this pumpkin white chocolate muffin— I make them regularly for my daughter to take to school for afternoon snacks, and given that she’s been taking snacks daily for almost six years now, I think it’s safe to say that I’ve made many, many batches of those muffins. That being said, unless I want to make a double batch (which I don’t always have room for in my freezer), I end up with half a can of pumpkin leftover. What to do with the extra?
Enter the Pumpkin White Chocolate Snickerdoodle. All the delicious fall flavors of the muffin, but with just a bit more decadence and flair. They may not be as pretty as some cookies– mine refused to puff and thus also refused to crack nicely on top as they cooled– but they’re moist and chewy (unlike some cakey pumpkin cookies), full of flavor, and with a nice crackly outside that contrasts with the creamy white chocolate. As an added bonus, there’s no softening or creaming of butter necessary, though you do have to chill the dough for half an hour.
Definitely adding these to my list of cookies to make on a regular basis, especially if I’ve got leftover pumpkin!
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!
After making pavlova for the first time, I found myself with four extra egg yolks. If it were winter I’d happily mix them into a batch of pasta a la carbonara, but it’s just too hot out to eat something so heavy for dinner– I decided to go with dessert instead. And since I was mysteriously short on ramekins, creme brulée was out… or was it?
I found a recipe for creme brulée tart that looked interesting– shortcrust pastry, layer of custard, and of course the caramelized top– and decided to give it a shot. I’ll say right now that there was a problem with this tart, but I think it was more in my execution than an issue with the recipe– while my crust looked fine (a little shrinkage, but mostly fine) during my blind-bake, for some reason it bubbled up in one spot during the custard-baking session, which made for a very odd-looking surface. It looked fine once I sugared and torched the top, but I had to be careful not to serve the slice with the giant crust-bubble in it, since it was dangerously short on custard!
Aside from that, the tart came together pretty easily. The crust is pulsed up in the food processor, and the custard filling doesn’t need any pre-cooking or thickening before being poured into the baked crust for a last session in the oven. The original recipe called for me to steep my dairy with a vanilla bean for half an hour, but since I used extract I got to skip that step and just warm the cream before mixing.
The tart itself is delicious– rich and creamy, with a nice buttery crust. It’s somewhat reminiscent of the egg tarts you get at dim sum restaurants, but a little less eggy and with the welcome addition of caramelized sugar. I still like regular creme brulée best, but this is a nice variation!
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!
This cake wasn’t so much a project as a thrown-together amalgamation of the leftovers from my sesame/tahini experiments over the past week. I had a bunch of sesame-caramel ganache from my sesame macarons, plus extra sesame seed brittle from the ice cream I made to go with my sesame chess pie, plus extra egg yolks from that same pie, plus a few extra macarons that I hadn’t gotten around to eating yet… what else could I do but make a cake? (I do have a history of doing this, you know)
I looked hard to find a yellow cake recipe that would use my three extra yolks and no more, and I did find one, but honestly I didn’t care for it– it was an oil-based cake rather than a butter-based cake, and while the oil made for a very moist crumb I just think that the recipe called for too much oil. The batter didn’t fully emulsify and I got small tunnels in the finished crumb, plus the cake was so rich that it seemed heavy. I won’t post the cake recipe here– I need to find a better one for when I have extra yolks– but I will post the fabulous tahini buttercream that I made to go with it, which turned out great. The tahini added a wonderful savoriness to the frosting that worked well with the salted caramel ganache and the sugary macarons.
These macarons were the result of my seeing that recipe for sesame chess pie and noting that 1) it would require me to buy sesame seeds and tahini, and 2) it would result in extra egg whites. I figured that I could take advantage of both these facts and make sesame-flavored macarons, which turned out pretty well! I used my standard macaron recipe and technique, sprinkling sesame seeds on top of the batter before baking, but the filling was where the sesame really came out.
The filling is more complicated than a plain ganache– it’s actually a caramel sauce blended with melted chocolate, and then emulsified with butter for a smooth, creamy texture. I got the recipe from Cloudy Kitchen and split it in two so I could try a white chocolate variation on the milk chocolate original, and both turned out quite well (even if it did make a ton of filling– I’ll have to find something else to do with all of the extra!). I would recommend these if you want something a little different and don’t mind multi-step processes!