I admit to loving the idea of portable desserts in mason jars– it’s hopelessly hipster-ish, but they’re just so darned cute! Even better if they have distinct layers so they have extra flair from the outside. So when Deb at Smitten Kitchen posted a new “extra-luxe” recipe for butterscotch pudding the same week I had plans to bring dessert over to a friend’s house, it was as if the fates had spoken and decreed that I must make this pudding.
I assembled my mason jars and got to work– I ended up doubling the pudding recipe, which supposedly made six “petite” servings, and ended up with eight more generous servings, though the caramel sauce that accompanied it was enough for all eight without being doubled. The finished puddings were quite tasty– the sweet-saltiness of the caramel was a nice accent to the relatively mild butterscotch pudding (I used the recommended smaller amount of sugar you’ll see in Deb’s notes), and the texture was perfect.
I’ve been stretching the last jar of my batch of lemon curd from that tea party I mentioned before, and wondering why, since it’s so delicious, I don’t make it more often. So when an occasion came up to make a dessert for company, it’s hardly surprising that lemon curd was on my mind…
I decided to make a tart, and thought that some fresh blueberries would be a great complement to the tartness of the lemon curd. I dug out an old recipe for a brown sugar tart crust I’d previously used and loved, figuring that its sweetness and slight caramel flavor would add depth to the bright and zingy fruits in the rest of the dessert. And you know what? I was right!
The resulting tarts were beautiful to look at and delicious to eat– definitely a showstopper for company in any season (though I’m sure that the blueberries would be that much more delicious in summer).
(I know, I know, this is not exactly a taco “stack.” It got a bit shifted when I pulled it out of the oven and became more of a landslide, but it’s still delicious, I promise.)
Anyway, I also know that I write about way too many of Smitten Kitchen’s recipes, but they always look and sound so amazing on Deb’s blog that I can’t help myself. So you’ll have to forgive me if I post about another one now– a recipe that’s going to become a weeknight staple at my house for sure. I could’ve put off posting about it until I’d had the chance to make a more photogenic version, but it’s so good I knew you’d want to try it ASAP.
Deb calls it a Taco Torte and she adapted it from the Mom 100 Cookbook, but “torte” just sounds too fancy for what is actually a very homely, comforting dish. And it doesn’t just have a bunch of vegetables in it (enabling me to call it “healthy” despite the cheese all over it)– it’s actually vegetarian and full of flavor, making it a great dish to serve to any audience!
I attended a tea party recently– the best kind of tea party, with tiered servers and tiny sandwiches and itty-bitty desserts of all kinds– so of course I had to bring something of my own to contribute. The more elaborate dishes were already taken care of, so I thought it would be nice to have a plateful of relatively simple tea cakes on the table.
I immediately thought of friands and financiers– two traditional French cakes made with almond meal that I’ve always wanted to try– but the guest list included some nut allergies, so those were out. Still, I figured that I could use brown butter (another traditional component of French cakes) for flavor and a high sugar content to get a touch of chewiness, and with a little searching found a recipe that I thought might work as a base.
So remember when I made the three-tiered Pawprint Cake for my daughter’s birthday? At the time I wasn’t sure quite how much cake I would need in each color, so I ended up with extra layers– one 6″ layer and one loaf pan’s worth of pink cake, to be exact. I wrapped them in foil, froze them, and figured I’d find some other use for them eventually. That “eventually” arrived this weekend, when after buying several multi-packs of Pocky in various flavors to use for Valentine’s Day gifts for the kindergarten class, the teacher emailed everyone asking that we not give edible items for the occasion. (sigh)
Great, what was I supposed to do with 20+ packs of Pocky? Other than eat them, of course? But then it occurred to me that I had Pocky, I had cake, and I had Valentine’s Day coming up– of course I could put them all together to make a fabulous dessert!
After a recent party, I found myself with half a bag of potato chips left over and no idea what to do with them. I didn’t want to just snack on them out of hand– that seemed boring and overly salty– so it seemed providential when a recipe for potato chip cookies appeared in my online feed. I’m always a fan of a sweet-salty combination, and since I had plans to bake one morning anyway I decided to take advantage of the stand mixer already on the counter and the preheated oven, to try them.
I was a little concerned about the low flour content and the lack of any leavening in this recipe, but once I tasted a cookie I was an immediate convert, as were all of my coworkers who got over their initial skepticism and tried one. These are great– crispy with a hint of chew to them, with a salty, slightly warm flavor that’s not immediately identifiable as potato chips but which people appreciate once the secret ingredient is disclosed. I’ll bet they’d also be great dipped halfway into dark chocolate…
I’ve made cream puffs on this blog before, but while they’ve been light and puffy and filled with delectable cream, they’ve never been what I would call “pretty.” I’ve come to the conclusion that my standard choux recipe is just a tad too thick– not eggy enough– and that’s making the piped choux blobs slightly irregular in shape, which translates to unevenly-puffed cream puffs. I’ve decided to adapt my recipe to add a bit more egg, and to add an extra layer of protection– a craquelin.
A craquelin topping is a circle of sugar-butter dough that you put onto the unbaked choux. As the choux bakes, the craquelin cooks over the top, expanding with the choux and creating an uneven, crunchy, sugary top that adds texture to the puff as a whole. Also, I figured that having something on top of the choux would help even out the rise in the oven.