No one, including me, wants to turn on a hot oven when it’s a sizzling 100 degree outside! No, what we want to do is make a summer seasonal dessert that requires minimal effort, and a high reward of the rich, creamy and fruity dessert variety. So…cue in this Summer Berry Mascarpone Panna Cotta.
Happy New Year my friends, it feels way too long since we have chatted! While I am always baking, creating recipes and sharing pictures and posts of my adventures in the million and one social media sites out there, (okay, so only on Instagram, Twitter, and Facebook…sorry Snapchat, I’m still trying to find time for you!), it has been a bit since I have shared a blog post with you here.
In light of this latency period, I knew that what I posted next had to be good. Like really really good. As in, this Salted Caramel Banana Pudding Good! First take a moment to imagine the best banana pudding you’ve ever had. It’s okay, take your time, I’ll wait…Now imagine how infinitely better it would be made with homemade vanilla pudding, luscious swoon-worthy salted caramel, and fresh-whipped pillowy whipped cream. Yes, it’s that good.
Oh you guys, this bake is just beyond. A rich bread is cubed and soaked in a luscious creamy pumpkin custard, baked to golden perfection and then saturated in a sweet caramelized tres leches bath.
Perhaps I was still in that hazy, sleep deprived, beyond exhausted, new mom phase when I thought it was a good idea to board an airplane with a weary three month old clinging to my chest, a doe-eyed toddler nervously gripping my leg, and the cumulative weight of the reality of heading to a city I had never stepped in, to walk into a house that I hastily agreed to buy sight unseen, resting uneasily on my shoulders. What had I done? Eight years later, the answer is as clear as the sunlight streaming through the honey jars lining a bee farm wall.
Seasonal berries are my jam ya’ll! Each April there’s a moment of pure joy when I’m anxiously perusing the farmer’s market hoping that perhaps today is the day I spot that bright ruby red hue that signals spring is here and so are the strawberries. When that happened this season, I knew I needed to create a recipe that honored this first bounty of strawberry season in a spectacular way, and this Roasted Strawberry Ice Cream does so beautifully.
Our family loves Halloween. The kids are especially fond of the trick or treat bit, and for me, it is the perfect excuse to bake up treats for a dessert bar for family and friends to enjoy. Check this one out and maybe you will be inspired to whip up a Halloween treat of your own!
Custards are traditionally thickened with eggs and range in flavor and consistency, from a pourable crème anglaise sauce to a thick and rich crème brûlée. This custard recipe is a nontraditional take on pots de crème (pronounced poh-de-krem), which is a fancy shmancy French word for a custard made with milk and cream and baked in a water bath. Together, you and I are going to fake our way through this one with my faux de creme recipe, which is just as sumptuous as the original with significantly less effort. C’est magnifique!
A Fraisier cake, is derived from the French word “fraise,” meaning strawberry. It is a classic French cake that is traditionally comprised of a sponge cake, Génoise, cut in half, imbibed liberally with a simple syrup flavored with alcohol, filled with a crème patisserie and topped with almond paste. My own special version was created in conjunction with my appearance on the American Baking Competition for my sweet mom, who instilled in me this passion for baking, veers off a bit from the traditional Fraisier by using vanilla bean for flavoring and whipped cream rather than almond paste.
Pastry cream, also called Crème Pâtissière, is a rich and velvety classic custard that is complemented by a myriad of flavorings and quite versatile in its application. In this recipe, it is vanilla beans that take a bow at center stage, and do beautifully in the filling encasing sun ripened, farm fresh strawberries plucked in peak season.