This cake was time consuming, calorie-laden, and more expensive in terms of ingredients than I normally would go for, but it got a unanimous thumbs up!
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Sunday, 20 October 2013
White Chocolate Raspberry Cake
In August, we celebrated my husband's, brother's and mother's birthdays. A white chocolate raspberry cake had been requested from a local bakery, but I didn't realize they needed over a week's notice to make it. Instead, I found a recipe for white chocolate cake and made it myself. It was sandwich layer included the icing as well as some raspberry sauce which was also served with the finished cake. I topped it with raspberries and melted dark chocolate that I used to write out "Happy Birthday" and create scroll work designs.
This cake was time consuming, calorie-laden, and more expensive in terms of ingredients than I normally would go for, but it got a unanimous thumbs up!
This cake was time consuming, calorie-laden, and more expensive in terms of ingredients than I normally would go for, but it got a unanimous thumbs up!
Sunday, 6 October 2013
A Very Berry Tart
I had never made a tart before, and maybe never even eaten one, but I stumbled across this recipe from the blog Cooking with my Kid, and was inspired to make it for a book club brunch I was hosting.
It was quite easy. I used fresh raspberries and frozen blueberries, and have decided that frozen works perfectly - just use frozen (don't thaw the berries first). I don't keep self-rising flour on hand, but here's a simple recipe to make it.
As I said, I'd never had a tart before, so I'll let you know it tasted like a cross between a cookie and a cake in terms of texture and density. Not overly sweet, with nice tart berry bursts.
It was quite easy. I used fresh raspberries and frozen blueberries, and have decided that frozen works perfectly - just use frozen (don't thaw the berries first). I don't keep self-rising flour on hand, but here's a simple recipe to make it.
As I said, I'd never had a tart before, so I'll let you know it tasted like a cross between a cookie and a cake in terms of texture and density. Not overly sweet, with nice tart berry bursts.
Saturday, 16 March 2013
Homemade Pop-Tarts
On Pie Day/Pi Day, I was looking for an option for single-serve pies to make for dessert, after a quick Google search, I found Brown Eyed Baker's recipe for homemade Pop-Tarts.
I made some with brown sugar & cinnamon filling (pictured), others with blueberry filling, and improvised an apple crumble with some of the scraps and other ingredients.
While definitely NOT low-calorie, these were fun to make, but I don't think I'd do this specific recipe again.
I made some with brown sugar & cinnamon filling (pictured), others with blueberry filling, and improvised an apple crumble with some of the scraps and other ingredients.
While definitely NOT low-calorie, these were fun to make, but I don't think I'd do this specific recipe again.
Thursday, 1 November 2012
New York Times Chocolate Chip Cookies (Jacques Torres recipe)
Last week, I finally caved and made a recipe I've been wanting to try for a long while now: the famous chocolate chip cookie recipe that ran in the New York Times in 2008 and can be found everywhere online. They were delicious. Amazing. I WILL make these again.
I made a couple substitutions (artificial vanilla instead of the natural kind, and a blend of milk, semisweet and dark Belgian chocolate) so I didn't have to made a separate trip to the store. I also didn't quite make it to the 24-hour refrigeration mark - I ended up baking 22 hours in.
The biggest change I made, however, was to the size of the cookies. This recipe is for HUMONGOUS cookies. I measured mine out (just a bit over a level Tbsp each), and made just over 7 dozen normal-sized cookies about 2.5" across - many more than the 1.5 dozen this recipe is supposed to make. If you made the smaller cookies like me, you should bake for somewhere around 8-10 minutes.
Since I had so many more than expected, I bagged up a couple dozen for my colleagues (see picture), sent a container to work with my spouse, and took a couple dozen to the pottery studio.
Nutrition information: for a serving of two cookies
Calories: 200
Potassium: 0
Fat: 9
Carbohydrates: 27
Fibre: 1
Protein: 2
Weight Watchers Points Plus: 5 (3 for a single cookie)
My rating: a perfect combination of sweet chocolate with sea salt. Everyone loved them. However, because of the quality and the price of some of the ingredients (namely 1-1/4lb of Belgian chocolate), I'll keep these for just an occasional rotation.
I made a couple substitutions (artificial vanilla instead of the natural kind, and a blend of milk, semisweet and dark Belgian chocolate) so I didn't have to made a separate trip to the store. I also didn't quite make it to the 24-hour refrigeration mark - I ended up baking 22 hours in.
The biggest change I made, however, was to the size of the cookies. This recipe is for HUMONGOUS cookies. I measured mine out (just a bit over a level Tbsp each), and made just over 7 dozen normal-sized cookies about 2.5" across - many more than the 1.5 dozen this recipe is supposed to make. If you made the smaller cookies like me, you should bake for somewhere around 8-10 minutes.
Since I had so many more than expected, I bagged up a couple dozen for my colleagues (see picture), sent a container to work with my spouse, and took a couple dozen to the pottery studio.
Nutrition information: for a serving of two cookies
Calories: 200
Potassium: 0
Fat: 9
Carbohydrates: 27
Fibre: 1
Protein: 2
Weight Watchers Points Plus: 5 (3 for a single cookie)
My rating: a perfect combination of sweet chocolate with sea salt. Everyone loved them. However, because of the quality and the price of some of the ingredients (namely 1-1/4lb of Belgian chocolate), I'll keep these for just an occasional rotation.
Subscribe to:
Comments (Atom)