Sprinkle Bakes. Parisian strawberry tartlets. Once I started making an effort to eat seasonally, I realized that apples were my best bet for a large part of the year. By the end of winter, I’m impatient for strawberries to kick off the farmer’s market season. I try to avoid apples in the spring and summer, because it’s nice to take a break when I can, and then I get to look forward to them in the fall. So I didn’t want to make the apple version of this dessert. Most of the other fruits that Dorie recommends are stone fruits that won’t be in season for a month or so. This recipe is very easy. I made even miniaturer tarts too, each topped with a single raspberry, but those didn’t work quite as well.
The tarts were great. Jessica has posted the recipe for this easy, tasty, impressive dessert that she chose for Tuesdays with Dorie. One year ago: Pita Bread. Sweet Watermelon Cupcakes. I discovered my new favorite cupcake this past weekend. It’s soft, sweet, and scrumptious (yes, I said scrumptious). The frosting is fluffy and creamy, while the cake is moist and velvety. I am having an affair with this cupcake. And it isn’t even chocolate. It’s watermelon!! Cupcake by Sweetest Kitchen, photo courtesy of Cupcakes Take the Cake I have been dying to try to make watermelon cupcakes.
I truly would have preferred to have had a cupcake that had some seriously genuine watermelon flavor to it, naturally. The biggest recommendation for watermelon flavoring or extract around the internet is to make watermelon syrup. That only leaves one option: artificial flavor. I decided to bite the bullet and buy some flavoring oil. The cake ingredients include eggs (at room temperature), softened unsalted butter, and sour cream… …as well as salt, baking powder, baking soda, sugar, and all-purpose flour.
And, of course, the watermelon flavoring oil. Plus, they ended up looking awfully cute. Red Velvet Brownies with White Chocolate Buttercream. For the past three weeks I’ve been craving a yellow butter cake with vanilla Swiss meringue buttercream frosting. This post obviously isn’t about that cake. It’s about these Red Velvet Brownies with White Chocolate Frosting that I nearly had to wipe the drool off of my keyboard from when I came across the recipe. A chewy, dense, bright red (and in my opinion, all red velvet should be) brownie topped with a fluffy white chocolate buttercream frosting that actually tastes like the white chocolate I fell in love with as a child.
These are the type of brownies that will make your old Aunt Rhonda kick herself for not thinking to bring to the church picnic before her old rival, Harriett, did just that. They’ll make people swoon and clamor over each other for seconds. You’ll watch these babies disappear and will beam with delight. Red Velvet Brownies with White Chocolate Buttercream Frosting Ingredients For the brownies: For the white chocolate buttercream frosting: Instructions Source. Search Results » Light. This past year was a tumble. A dive that started – what felt like – a few seconds ago. Possibly with a busy sunday lunch at the restaurant, with only Guillaume and I doing service. And to be honest we had no clue about how this whole restaurant thing worked. I remember our first ice-cream quenelles. I remember making way too much mise-en-place because we were so terrified we would run out during service. I remember the long hours. But mostly I remember how happy I was.
So yes, 2010 was a good year. I fell in and out of love twice. Because in the end, there is no such thing as being surrounded by people who are passionate and push you out from your comfort zone, instead of being carrier-driven. Now, I wish I had had the time to take more pictures of some of my very favourite desserts – mostly created for the set lunch menus – but service is fast and at times, brutal. So instead, I’ll share my favourite experiments, because this is what I feel like doing at home now. A beetroot cake.
Mingmakescupcakes.yolasite. Bakerella.com. Nutmeg Nanny » Cheesecake Stuffed Strawberries. Cheesecake Stuffed Strawberries These cheesecake stuffed strawberries are the perfect dessert treat! Can I just say that I have died and gone to heaven. Cheesecake stuffed strawberries….how have I not made these before?!
I’m serious. Making up the filling was a breeze too. Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese – softened 3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc. ) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry. Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. You could also drizzle or dip strawberries in chocolate if desired. Enjoy!!! Cookie Recipes. How sweet it is. Soooooo… you know that episode of Sex and the City where Miranda has to dump dish soap on top of chocolate cake just so she will stop eating it??
Uh. Yeeeeeah. These are like… of that caliber. And that totally almost happened to me. You PROBably should not make these if you are home alone for four days. Word to the wise, FYI. I ate what felt like a million, then had a plate of 5-day old green bean fries from the fridge and called it lunch. I definitely recommend those.
For lunch. Face? Inhale. Chocolate Chip Cookie Dough Peanut Butter Cups [cookie dough adapted from cookie dough dip] makes 24 cups 2 1/2 cups milk chocolate chips 1/2 cup unsalted butter 1/3 cup packed brown sugar 1 teaspoon vanilla extract 1/4 cup creamy peanut butter 3/4 cup powdered sugar 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/2 cup mini chocolate chips In a small saucepan, heat butter until melted. Line a mini muffin with with liners. Sigh. Pastry studio. Dailydelicious. ChefNini. My2Penn'orth. Tartelette.