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!
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!
Okay, I admit it, I got suckered in to the trend of vegetable-decorated focaccia– it’s just so pretty that I had to try it! I dipped my toe into the technique with my parsley-topped cheese biscuits, and they were adorable, so since I was already planning on making focaccia for a barbecue, it was the perfect time to give it a shot.
This particular attempt at the focaccia from Smitten Kitchen (which she got from Alexandra Stafford) is actually my second attempt– the first one failed miserably, refusing to rise at all and forcing me to make a last-minute trip to the grocery store for ciabatta to make the sandwiches I’d planned– so I had my fingers crossed that it would work this time. Happily, it rose beautifully and tasted fantastic– this will definitely be my standard focaccia recipe from now on.
I will note that the vegetables definitely look prettier before baking than after– especially the shallots, which lost pretty much all their color in the oven. Perhaps next time I’ll slice them thicker or use a really small red onion to see if the color shows up better that way. Halved cherry tomatoes still look great, though, as do the bell peppers. Next time I’ll really pile on the herbs– they shrank down a lot in the oven, so I could definitely use more. But overall I’m very pleased with the effect– so pretty and really delicious!
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’ve had my eye on this chocolate babka recipe from Smitten Kitchen for a while– it has so many elements I love in a baked good: a chocolate swirl, a fancy layered inside, and a burnished, sugary outside. When I accidentally seized some chocolate while melting it the other day, I knew I had the perfect excuse to break out the yeast and make some babka! (Yes, I could’ve made brownies like the praline cheesecake ones I made the last time I had seized chocolate, but where’s the fun in that?)
I’m not going to go through the entire recipe here– Deb does a great job on her own page, and besides I didn’t take many photos of the process. But here are my own notes on the recipe:
I let my dough rise on the counter for three hours, rather than overnight in the fridge– since it was significantly warmer on the counter, I got a decent rise out of the dough, which was nice to see. I also followed her instructions about chilling the dough before trying to roll it out, and the chilled dough really did roll out like a dream– no sticking, no cracking, just perfect.
While the filling does start off pretty soupy when you first mix it, I let mine rest on the counter at room temperature for about an hour (not on purpose, it was just a timing error), and it firmed up nicely. If it gets too firm you can always give it a few seconds in the microwave and it’ll soften up a bit.
Once filled, rolled, cut, and twisted, I expected my dough to rise in the pan during the 90 minutes it sat on the counter. It did not– possibly because it was still kind of cold from being chilled prior to slicing. And while I did get some oven spring, it wasn’t a huge amount, so keep that in mind when you’re filling your loaf pans.
I have a habit. A not-so-great habit, at that. A bread habit. That is, I have a tendency to buy bread and then forget about it until it’s about to go stale. Usually at that point I chuck it in the freezer and hope that I’ll find a use for it, but as we all know, the freezer is a black hole of storage that things can get lost in for months… In this case, however, it all worked out for the best, because my stash of frozen carbs was just what I needed to use up some bananas that were rapidly reaching over-ripeness on my countertop.
In other words, I made bread pudding. With bananas. And walnuts. And, just for fun, salted butterscotch sauce that I may or may not have added a shot of rum to. I highly recommend making this– it’s amazing for dessert, but may also be one of the best breakfasts for a cold winter morning that I’ve ever had.
So the first time I made these, it was a snowy day. A very snowy day, as evidenced by the closing of schools and offices everywhere and the piles of snow accumulating on all windows, roofs, and visible scenery (not to mention blowing horizontally through the air). And what does one do on a snow day? Bake, of course!
I know that I often re-post Smitten Kitchen’s recipes, mostly only slightly revised, but this time I’m just going to refer you to her page directly for the recipe for these fabulous cookies. Why, you ask? Because I didn’t really change the recipe much, plus my photos turned out terribly and didn’t add anything to the explanatory process that wasn’t already clearly set out in her photos. It hardly seems worth it when the only thing I did to alter the recipe was use extra-crunchy peanut butter instead of creamy. To be fair, I had to use a bit *more* peanut butter and a splash of milk to make up for the lack of moisture caused by the inclusion of peanut chunks, but that was about it.
I got 24 cookies out of this recipe, using a level mini-cookie-scoop (just over a teaspoon) to scoop the peanut butter filling, and then dividing up the chocolate dough into 24 pieces of about 30g each. I baked them for exactly 10 minutes and they came out perfectly– don’t worry about underbaking!
Anyway, these are good. Very good. My peanut butter/chocolate loving husband proclaimed them to be excellent. They’re best slightly warm, but straight out of the freezer is a close second. Either way, you’ll want a tall glass of milk to go along with them.
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.
Yup, it’s another peanut butter-chocolate recipe. And another Smitten Kitchen recipe, to boot. But these peanut butter blondies are easy to make, extremely tasty, and just as good frozen as they are fresh, so I’m not going to worry too much about repetitiveness or derivativeness (is that even a word?).
This recipe makes a full 9×13″ pan of ganache-topped peanut butter blondies, studded with chocolate chips and with just enough peanut butter flavor to hit your tastebuds without being overwhelming. They’re rich but addictive.
The texture is great, too, though I will note that many of the reviewers of the original recipe found the baking time to be too long, resulting in dry blondies. I baked mine just until a toothpick emerged with tons of moist crumbs, and also found the edges too dry for my taste– this may have been due to the fact that I used a glass pan, which retains heat better than metal pans and which will basically keep the cooking process going even after the pan is removed from the oven. If you’re using a glass pan, I would recommend taking the blondies out of the oven after 30-35 minutes. If you’re using a metal pan, 35-40 should be fine.
One of my enduring memories of childhood is sitting with my brother in our living room, watching old Donald Duck cartoons and eating Jello pudding pops. Only the chocolate ones, because the vanilla ones weren’t nearly as good. And when Jello stopped making them (sad!), I moved on to my next favorite frozen pudding-based treat, which involved freezing chocolate (never vanilla) pudding cups solid, then letting them thaw slightly on the counter for that signature slightly-chewy mouthfeel that you can only get from frozen pudding. It was always iffy, though, whether you’d end up with icy crystals or overly-thawed pudding, so that method was never fully satisfactory.
Well, I may not be able to get Jello-brand pudding pops anymore, but I’ve at last found the perfect replacement– homemade pudding pops. I got the recipe for the butterscotch pops from Smitten Kitchen (I swear, I should just rename this blog “Stuff from Smitten Kitchen”), and I’m going to start making these on a regular basis.