Archive for the ‘Desserts’ Category

Castella Cake

November 22nd, 2014 | Asian, Cake, Desserts, Vegetarian | Christi | No Comments

Head into an Asian bakery and you will see baskets full of small Castella cakes. They are spongy and a tiny bit dry, so that it takes a few minutes to melt in your mouth. Castella is basically a Japanese honey spongecake. It has no butter in it, but rather gets its richness from the large amount […]

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Chocolate Chip Scones

November 20th, 2014 | Breakfast, Cake, Desserts, Quick, Vegetarian | Christi | No Comments

If you love scones, this recipe is for you. It’s pretty much a giant chocolate chip cookie with the texture of a scone. And, unlike your typical coffeehouse scone, they will keep very well for days on the counter. Or freeze them if you must and enjoy them for weeks on end.   Chocolate Chip […]

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Deep Dish Pumpkin Cheesecake Pie

November 17th, 2014 | Desserts, Pastry, Vegetarian | Christi | 1 Comment

It’s Thanksgiving season and I’m in the mood for all things pumpkin. Packed with beta carotene and other nutritious things, pumpkin is a nice excuse to make something naughty. A deep dish pie pan makes this a tall, grand pie. Use a 9×13 in pan to make into bars. This pie is a combination of cheesecake […]

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Japanese Cheesecake

November 15th, 2014 | Asian, Cake, Desserts, Pastry, Vegetarian | Christi | 1 Comment

Japanese cheesecake is a unique kind of cake. It has the lightness of spongecake but has the tang of cheesecake. It needs no frosting or icing, just enjoy slices with tea or coffee. A kitchen scale is a must-have for this recipe. Japanese Cheesecake 8oz. cream cheese 50g/2 oz. unsalted butter 100 ml/3 fluid oz whole milk 60g/2 […]

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Pumpkin Chiffon Bars

November 12th, 2014 | Desserts, Featured, Gluten free, Pastry, Vegetarian | Christi | 1 Comment

It’s the holiday season! Planning for holiday entertaining and dinners can be super stressful. But sweat not. At least, not on account of dessert. This make ahead dessert is super easy and fool proof. Make it a day or two ahead and serve it up at dinner with a bit of whipped cream. This is […]

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Sugar Donuts

November 7th, 2014 | Bread, Breakfast, Desserts, Pastry, Vegetarian | Christi | No Comments

There are so many different kinds of fancy-pants donuts now… Cronuts, blueberry, bacon donuts! And in every color and flavor imaginable. This is not that kind of donut. This is the nostalgic, simple, raised-with-yeast donuts that are covered with a light coating of sugar. Heavenly. Things to watch out for while making these. I would […]

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Banana Cream Pie

November 4th, 2014 | Desserts, Fruit, Pastry, Vegetarian | Christi | No Comments

The goodness of ripe bananas meet a smooth vanilla custard in a buttery crust. Make this for the holidays or just because. Banana Cream Pie For the custard: 2 cups whole milk 6 large egg yolks 1/2 cup packed light brown sugar 1/3 cornstarch, sifted 1/2 tsp ground cinnamon 1/8 tsp freshly ground nutmeg pinch […]

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Zucchini Muffins

November 2nd, 2014 | Breakfast, Desserts, Featured, Pastry, Quickbread, Vegetarian | Christi | 1 Comment

We all know sweets are an indulgence, and definitely not health food. Sometimes, though, they can be straddling the line. Well, maybe that’s giving these muffins a little too much credit, but hey, they’re tasty. Shredded zucchini makes an appearance throughout the muffin without overpowering them. These can be a sneaky way to hide some […]

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Almond Meringues

October 30th, 2014 | Cookies, Desserts, Gluten free, Pastry, Quick | Christi | No Comments

Making meringues can be tricky. There is a long list of things that can go wrong- overbeating, underbeating, not adding enough sugar, forgetting the cream of tartar, not having the whites at the right temp, starting off on too high of a mixer speed, and so on. However, once you are comfortable making a meringue, […]

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Baileys Chocolate Mousse

September 20th, 2014 | Chocolate, Desserts, Pastry, Vegetarian | Christi | 1 Comment

Baileys Chocolate Mousse 2 cups chilled heavy cream 4 large egg yolks 3 tablespoons sugar 1 teaspoon Baileys liqueur 7 oz fine-quality bittersweet chocolate (not unsweetened), chopped Garnish optional: lightly sweetened whipped cream Special equipment: an instant-read thermometer Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch […]

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