Archive for the ‘Pastry’ Category

Deep Dish Pumpkin Cheesecake Pie

November 17th, 2014 | Desserts, Pastry, Vegetarian | Christi | No Comments

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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Cinnamon Banana Bread

November 11th, 2014 | Bread, Fruit, Pastry, Quick, Quickbread, Vegetarian | Christi | No Comments

Keep your old ripe bananas in the freezer and defrost them right before making this stellar banana bread. Add some nuts or chocolate chips if you want it to be extra special for the holidays. This banana bread is even better the next day. Cinnamon Banana Bread Makes one 9-inch loaf 2 cups all purpose […]

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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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French Almond Yogurt Cake

October 26th, 2014 | Breakfast, Cake, Pastry, Quickbread, Vegetarian | Christi | 1 Comment

This almond yogurt cake is super moist, with a nutty crumb from the ground almonds. I’m a huge fan of using yogurt in cakes to keep them from drying out. This cake will keep perfectly for a week or so in the fridge. If it makes it that far. Forks up! French Almond Yogurt Cake […]

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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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