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Lime yogurt cake with blackberry sauce

Lime yogurt cake with blackberry sauce
Seeing as I can’t get enough of those I Don’t Need A Special Occasion To Make Cake Cakes and also those Of Course You Can Stop By At The Last Minute (psst, ’cause I’d already made some cake) Cakes, I am clearly long overdue to make a classic French yogurt cake. I first learned about yogurt cakes nearly five years ago from Clotilde; they’re perfect anytime-of-day cakes (bless the French for understanding the utmost importance of this), not too sweet, fluffy and perfect just from the oven or wrapped in plastic for a day or two, as the corners soften. Most people don’t measure them — the math is based on the volume of your yogurt cups (they use two), to which you add an equal amount of sugar, a double amount of flour, a little less than one of oil, two eggs and some leavener and flavors. Those flavors are usually gentle things, like a bit of lemon zest, or vanilla, a splash of rum or maybe a handful of berries. Make the cake: Preheat the oven to 350 degrees. Related:  fruit desserts

orange chocolate chunk cake I’ve been feeling kind of bewildered this week. It started when I asked my husband if he still thought the third year of marriage was an ideal time to try to make one of those little tiny things with roly thighs and he shocked me by saying yes, and it continued when I saw him, more than once, researching two bedroom apartments in the city. “How about Roosevelt Island?” he asked and I went to go rock in the corner for a while. Nooo Roosevelt Island, nooo. We brought in the Jewish new year with our combined families and our mothers delighting in telling us what difficult, exhausting, impossible-to-please babies we both were (our siblings were apparent delights, or nya-nya, as they put it), weeks overdue and really, it was all very funny and ha-ha until I learned that this one came out, this one I married, at over nine pounds. But, enough about all this. If you like orange/chocolate combinations or even if you think you don’t, I would encourage you to try your hand at this. 1. 2. 3. 4. 5.

Baked Sweet Potato Chips | What I Would Ask My Mother I have so many questions for her. You would think that as you get older, you become wiser, but the truth is, the more questions you have. If my mother were still with us, I would ask her so many things. When did you get your first grey hair? What was that beautiful green seaweed we ate at Papa’s place in Sorsogon, over hot rice and fish? Was my homework growing up as much work for you? When did your metabolism start to slow? Why didn’t you and dad ever go on dates? Did you ever try baking those Kamote Chips? I remember so many things from my childhood, but yearn to remember more, and miss the chance to reminisce with her. Click here for the recipe. Leave a Comment

Berry Sauce Recipe See Where You've Been! Quickly and easily find items you've viewed. Recipes, decorating ideas, gardening tips and more will all appear right here! We'll list where you've been so you can easily find them again. Start Now Save Your Favorites! Quick and easy way to save and access decorating ideas, recipes, gardening tips - all in one spot! Save Now black-bottom cupcakes I’ve always thought one of the best lines in Pulp Fiction is wedged almost unnoticeably early on. Fabienne tells Butch that she wants a pot belly because she thinks they’re sexy on women (though, kind of hilarious, she thinks they make men look oafish). Butch disagrees, tells her she should be happy she doesn’t have one because guys don’t find it attractive. And I have to admit, if you swapped “touch” with “taste,” you’d have exactly what was going through my head this weekend as I made a quickie batch of David Lebovitz’s famed Black-Bottom Cupcakes from his Great Book of Chocolate. But, and I’m almost embarrassed to admit this, my inner perfectionist hated them as I was completely unable to get them to look like the peanut butter cup-reminiscent photo. When we got home, my sides hurting from aforementioned cracking up, the ridiculousness of being in a funk because my cupcakes didn’t come out the way I’d hoped had been squarely put in its place. Make the cupcakes: 1.

17 flourless dessert ideas Every year, I see Passover-friendly recipes that frighten me: brick-like honey cakes, “sponge” cakes that still haunt my mother (who receives these in lieu of birthday cakes most years, due to the misfortune of having a birthday that falls in the first week of April), dinner rolls that my father likens to “hockey pucks” and macaroons that nobody (besides me) likes. And every year, I wonder: what ever happened to impossible-to-hate flourless chocolate cakes and truffles? Desserts lifted with egg whites? Ground nuts instead of flour? Well, you know what I say? For example, did you know that Payard–yes, that Payard–makes a Flourless Chocolate Walnut Cookie? Of course, if a more classic meringue cookie is your thing, I’d point you to my mother’s, which contain both chocolate chips and walnuts. Staying on the meringue track, pavlovas–which are giant clouds of meringues–are not to be missed. On the cake front, there are few higher callings among chocoholics than a flourless chocolate cake.

Super Easy Mini Cherry Cheesecakes I made these cute little treats for my grandfather’s 84th birthday. He has a little bit of a sweet tooth. So I thought he’d love these. Here’s the recipe: 2 pkg. of (8oz.) cream cheese, softened to room temperature 3/4 cup sugar 3 eggs 1 Tbsp vanilla 1 Tbsp lemon juice Mix. vanilla wafers 2″ aluminum mini baking cups Cherry Pie Filling Place a vanilla wafer in each mini baking cup. Spoon approximately 3 Tbsp of cream cheese mixture over each wafer. dulce de leche cheesecake squares Dulce de leche, where have you been my whole life? Oh, sure, I knew what you were and I understood implicitly that you were a good thing. I knew that you were practically the national dish of Argentina and I knew I wanted to be the national dish of, well, anywhere, one day but I hadn’t yet taken you into my arms and my belly. I hadn’t yet really tasted you. I am sooo going to have to make up for lost time. The thing is, and I know this sounds a little funny, but I love dairy products–like milk and cream, especially when they’re full fat and super-fresh and hormone free. Dulce de leche is the embodiment of everything I love about dairy products and everything everyone loves about caramel together. And in the 78 days that I have had this dulce de leche cheesecake bar recipe bookmarked, not a single one has passed that I haven’t considered when I’d find an excuse to make it. Yes, these dulce de leche cheesecake bars made it to a Superbowl party without me. One year ago: Soft Pretzels

heavenly chocolate cake roll This is one of my family’s three cakes. The first one, a sour cream cinnamon chocolate chip coffee cake, came from my grandmother and her sisters, and my husband occasionally (but very quietly) threatens to skip family events if nobody is planning to make it. Nobody knows the origin of the second cake, my mom’s apple cake, but if you’ve gone to a housewarming party, well, ever and not brought it, well, I think you should have. And this is the third one. We make it on Passover but frankly, there’s nothing especially Passover-ish about it, aside from the absence of flour. There’s no ground matzo, theme of exodous or anything particularly religious about the way it is put together. I attempted to sidestep the expletives a few years ago and shared a doubled version with you that was stacked four high, a layer cake of the finest proportions. Um, delicious cake chips but seriously, this take was so bad that I decided it high time to find a new approach to my family’s beloved cake.

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