These bars are a layer of chocolate shortbread, chocolate caramel and pecans as the topping. I served these with ice cream the first night and I think it was too much. I was craving brownies and ice cream but shortbread is not brownies. These were more candy-like, so small portion is the rule. My husband had them again but with a few raspberries which he liked and then again with ice cream:)
Salted Chocolate Caramel Bars page 42. To see what others made this week head over to Tuesdays with Dorie.
I voted for this one since I knew my father-in-law would love it. He likes desserts made with prunes (prune danish, cookies with prune filling, etc). Pithiviers are named after a city in the north of France and include puff pastry, prune jam and almond cream. This dessert requires time to make it as there are several steps and chilling times. I used the optional orange zest and rum in the almond filling. We do not often have desserts made with puff pastry so this was a really treat for us.
The reviews were great everyone loved it. My mother-in-law thought it was worthy of a french bakery. The only change I would make is to use coarse sugar for the topping. I used granulated sugar and my top was on the way to burning and I cooked it 5 minutes less than suggested.
This recipe from the Food Network was originally called Rainbow Cupcakesas there are 5 layers of brightly colored cupcake batter. I opted not to use food dye and made the recipe without it. I made one change in the instructions to amp up the flavor of the lemon. The recipe calls for the zest of one lemon which I then rubbed into the sugar until incorporated. Then I added to the creamed butter and continued on with the recipe as written.
These cupcakes were a big hit with the family. The cake is tender, moist and flavorful with a hint of lemon. My experience with cooked frosting is limited which shows in my photo. My marshmallow frosting broke and does not look like the picture at all.
Do try these cupcakes, with or without the food dye.
I voted for this cookie as I knew my jam loving, sweet husband would enjoy them. Galettes are a plain butter cookie.
My first batch I baked the recommended time of 18 minutes and I think I over baked them. I used a wooden dowel about the size of a cork and my jam loving husband requested more jam on the next batch. I decreased my bake time to 15 minutes and increase the size of my indentation for more jam. This did the trick and I got thumbs up on the second batch.
My husband and I have definite division of labor in the kitchen and one of his jobs is frying. So today's Nun's Beignets had his name written all over it.
Described as "wonderfully crisp on the outside and soft and eggy on the inside" perfectly fits this beignet recipe. We loved having donuts for breakfast and my husband did a great job making and frying these. My son came down for lunch and asked "any donuts left" which of course was no we finished them all for breakfast. We made a half recipe which was plenty for three.
Nun's Beignets page 240 from Baking Chez Moi by Dorie Greenspan. To see what others thought head over to the Tuesdays with Dorie.
Today is National Cupcake Day, in Canada that is. Mardi Michels from eat.live.travel.write informed me about National Cupcake Day to benefit the ASPCA. I did not have time to sell cupcakes to help raise money for this worthy cause but I did bake to show my support.
Continuing on my year of cupcakes journey I made the February selection which was Chocolate-Strawberry. When I read the ingredients to my husband he stated that they sounded like neapolitan ice cream and he was right. Chocolate cupcakes that smelled like hot chocolate when I was making them, brushed with strawberry jam after baking and topped with a vanilla and chocolate frosting. The frosting is the star of these cupcakes made with melted white chocolate and melted dark chocolate. I hope to use the frosting for other recipes. These were a big hit with the family and they were so delicious. Definitely worth a repeat.
In honor of my furry friend who was rescued from a shelter.
Dorie suggests making two large hearts from this recipe but since I was not having a party and feared my son would eat the whole thing, I made several smaller hearts. I used a three to three and a half inch cookie cutter and got a total of 20 hearts. I really liked the instructions of dividing the dough in half and rolling out two circles nine inches in diameter. I am not good at judging thickness of my cookie dough so having a diameter worked really well for me. I made the cookie dough a day in advance, stored in the refrigerator over night and then baked the next day.
The results were a tasty chocolate cookie that my husband said was shortbread-like. I decorated a few with some icing I had on hand already and then I added some sanding sugar to a few before I baked. They all turned out well and got the thumbs up.