In trying to articulate my feelings about the Great Grains Muffins for this week’s TWD recipe, I decided that it would be easiest to explain with a visual aid.* If you will please refer to the above figure, it is evident that my enjoyment of a food increases proportionally to the degree to which said…
Apricots
TWD: Fold-Over Pear Torte
What a strange little hybrid dessert this was. It uses pie dough, but it’s baked in a springform pan. The filling is chopped fresh pears, and pecans, and dried apricots. It’s all held together with a vanilla custard, and then the pie crust is partially folded over the edges. So many things going on! It’s…
DB Bakewell Tart: In Which I Abuse British-isms
This month’s Daring Bakers challenge was that most English of desserts, the Bakewell tart. Jolly good! Shortbread crust, a layer of preserves, and a frangipane (almond paste) topping, all baked up nice and brown, and Bob’s your uncle. The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie…
Chocolate Dacquoise with Hazelnuts and Apricots
Last week, I told you about my dried apricot experiments and the awesome dessert that resulted–chocolate-covered apricot ice cream balls. What I didn’t tell you was that I was horribly torn between two possible apricot and chocolate recipes, and could NOT decide which one to make. So, like any good sugar addict, I made both….
Fruit, Meet Chocolate: Apricot Ice Cream Tartufi
I’m a fool for many things: puppies with floppy ears. Rainstorms. Desserts of all shapes and sizes. Cookbooks with pretty pictures. Blog events that motivate me to bake things I wouldn’t otherwise. My life is tragically low on both puppies and rain right now, but I did have the good fortune to buy three great…
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