to be baked
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Guest author Garrett McCord made this cherry clafouti for my mother and me using freshly picked cherries from our neighbor Pat’s tree. So good! And incredibly easy. ~Elise
Best bread pudding ever. From the recipe archive, updated photos. No substitute for alcohol in the bourbon sauce, definitely NOT kid-friendly. This one is for the grown-ups. Originally posted 2005. ~Elise
Are you a baklava fan? Unless you really dislike honey or nuts, there isn’t much in the flavor profile of the flaky, Middle-eastern pastry to object to. That being said, it is surprisingly difficult to find a good baklava. Far too many are too soggy, too mushy, too nutty or too sweet. As an alternative, I recently tried out this recipe for a Baklava loaf , which incorporates the nut and honey flavors of baklava into an easy-to-make quick bread.
It's the Bakealong (hosted by the three baketeeres , Joyce from Kitchen Flavours , Lena from Frozen Wings and Zoe from Bake for Happy Kids ) time of the month again and I m really excited to share this fortnight's recipe - Honey and Walnut Cake from Cake Keeper's Cakes by Lauren Chattman . I was really looking forward to make this one as I have never used ground walnuts in my bakes ( chopped yes, but finely ground no ) and I was quite curious to know how the cake will taste and also how the texture will turn out, and I m glad to say that the cake tasted amazing with just the right amount of nuttiness of walnuts which was complimented, oh so beautifully, by the caramalised taste of honey. The cake had tender and moist texture with a tantalizing hint of lemon flavour. All in all we have a keeper here.
Given my fixation with both walnuts and everyday cakes , it should come as exactly no surprise that the time between me spying this recipe and me getting it in the oven was about six days. Which is the equivalent of less than one day in If You Don’t Have An Impish Four-Month Old terms. I fell for it quickly, it came together even faster (spoiler: the whole thing can be made in a single-bowl food processor) and all of that voluptuous stuff on top — a schmear of jam and a “drift” of whipped cream that’s been tarted up with a little sour cream — are standard no-fuss ingredients. This cake is an easy win. And yet, I must fuss. It is my way.
The first time I saw this recipe it was in a newspaper article. I wasn’t too familiar with Bill Granger at the time, but clipped out the recipe because it featured coconut – and I am a big coconut fan. It took me a while to get around to baking the bread. Once I had had it, there was no going back.
I made this sinful cake for our Anniversary. This is my second attempt making Tiramisu. The first time I didn't have all the right ingredients and I just used whatever I had in hand and it turn out a huge dissapointment in taste. So this time I bought ladyfingers, mascarpone cheese, best cocoa powder, dark rum and heavy whipping cream.
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter (or spray with a non stick vegetable spray) a 9-inch (23 cm) spring form pan. Line the bottom of the pan with a circle of parchment paper. Crumb Topping : Place the nuts on a baking sheet and bake for 8 - 10 minutes or until fragrant and lightly browned. Let cool and then coarsely chop.
I have long heard about the legendary Mexican coffee bun or Rotiboy , a made-in-Malaysia bun with a crusty coffee topping and butter filling. The word “Mexican” might be misleading but this bun originated from a bakery in Bukit Mertajam, Penang , and now Mexican coffee bun is famous all over Asia, with many bakeries and copycat bakeries selling this popular Mexican coffee bun. I finally had a chance to taste this aromatic and wonderful bun when I was home in Penang earlier this year.
UPDATE: I’m an airheaded dork! Contest time has NOT ended. Feel free to continue entering until midnight tonight.
I first made Tres Leches cake about five years ago, when my baby was still a baby and I was trying to find something yummy to make for my friend Ana for her birthday. Ana’s from Mexico and taught me how to make pico de gallo and guacamole, and I asked her what her favorite kind of cake was. “ Tres Leches ,” she said in her sweet Spanish accent.
September 21, 2011 Pandan Chiffon Cake Pandan chiffon is one of those bake stuff that gives you the huge satisfaction when it is homemade. Huge. Doesn’t matter if it cost very little in the market. It is a head-inflating moment when I watched it rose to a big fat fluffy cake.
So I have a great news. We are expecting our first bundle of joy. In two months’ time.