Pistachio & Lime Tea Cakes

As I continue to bake and bake (and bake and bake) I am constantly discovering new pairings that have made me wonder what took me so long to realize that they belong together. I recently mentioned here about combining strawberries with balsamic, but today I have another new discovery for you, pistachios and lime make for a delicious combination.  I discovered this match made in heaven through my favorite Australian cooking magazine, Donna Hay (if you haven't browsed her website, I recommend you do it asap!) where in a recent issue she devoted a portion to flour-free desserts. My love for Donna Hay, the photography and recipes runs very deep, I also made another recipe here.  I decided to make an adaptation of her Pistachio and Lime Cake and was quite literally swept off my feet.  The nuttiness of the almond and pistachio flour create a terrific texture while the lime zest adds a bit of floral-sweetness to the dessert.  The only thing that you will need with these tea cakes is a piping hot cup of tea or an espresso.  Continue fore more...

Banana Butterscotch Ice Cream {No Churn} + Giveaway Winners

For the longest time I had some sort of aversion to any recipes that involved bananas - I am not sure why but thankfully disappeared after I had a chance encounter with the Banana Pudding from Magnolia Bakery and well, the rest is history.  In my final recipe using Spoonable Caramel I incorporated the Brooklyn Butterscotch into Banana Butterscotch No Churn Ice Cream.  This recipe is so easy and the best part is that you do not need an ice cream machine, just your hand-held mixer.  If you are looking for a quick end-of-summer recipe that allows your freezer do the majority of the work, this recipe could be it.  Continue for more...

Salted Caramel Peach Pie & A Spoonable Caramel {Giveaway}

Spoonable Caramel first had me at Salty Caramel, then there was Brooklyn Butterscotch followed by Flowery Lavender Caramel. I was first introduced by this brand by strolling through my local Whole Foods - I needed a sauce to drizzle atop a dessert I was making and I was short on time.  I choose the Salted Caramel and it was a fantastic combination of buttery goodness with a salty-sweet finish.  The fresh market right now is brimming with local ripe peaches and besides eating them by the fistful I wanted to make them into some sort of dessert.  I was inspired by a slice of pie (Salted Caramel Apple) that I had eaten at my favorite pie shop in Brooklyn, Four & Twenty Blackbirds.  It combined sweet apples and caramel, it was just perfection.  I decided to make Salted Caramel Mini Peach pies using Spoonable Caramels Salty Caramel Sauce and it was a slice of heaven. The sweet peaches practically become molten when mixed with the salted caramel sauce, a slice of heaven!

I am also excited to announce that I have partnered with Spoonable to give away a jar of Salty Caramel and Brooklyn Butterscotch to three lucky winners! You have until next week to enter, so please feel free to do some more than once and then next week I will have another delicious recipe using the Brooklyn Butterscotch, so get your spoons ready!  

Berry Yogurt Pops

When it comes to frozen summertime treats it is a toss-up between the popsicle and ice cream. Since I do not have an ice cream maker yet (it is on my list, I just have no where to put it) I recently decided to venture into popsicle territory, which do not require any sort of machinery and are incredibly easy to make.  I settled on Strawberry and Blueberry Yogurt pops, a delicious recipe that fuses summer berries at their peak with creamy Greek yogurt and honey.  Continue for more...

Guest Post MadeByGirl:: Blueberry Crisp with Oatmeal Crumble

I am very excited because today I bring you my new site! This has been a long time coming and I couldn't be happier with the results! I worked with the wonderful Victoria of Vivaleur and the blog vmac + cheese and I think the result really captures the essence of the blog.  

On another note, I am guest posting over on MadeByGirl sharing a summer dessert recipe for Blueberry Crisp with Oatmeal Crumble.  Head on over to check it out or continue for more!

Guest Post MadeByGirl: Lemon, Ricotta and Almond Cake

Head on over to check out my guest post this month for MadeByGirl! I am sharing a recipe for a Lemon, Ricotta and Almond Flourless Cake.  I am on somewhat of a lemon kick and I am hoping to inspire you to include this wonderful fruit into your next dessert.  

Lemon and Strawberry Balsamic Sandwich Cookies & A Lemon Harvest

 I am about to make a very big statement here - these Lemon and Strawberry Balsamic Jam Sandwich Cookies are the best cookies I have ever tasted, yes, I said it.  What makes these cookies so good you might ask? Well, not only do they incorporate lemons that we have been growing for over a year (I also mentioned them here), but they infuse a variety of flavors and textures that harmonize so well together like almond flour, lemon zest and strawberry balsamic jam.  The shortbread cookies practically melt in your mouth while the jam provides a sweet and almost savory-like flavor.  You can find the recipe for the Strawberry Balsamic Jam here.  Continue for more...

Chocolate & Peanut Butter Molten Cake

 This week, I was over at MadeByGirl sharing a delicious dessert that combines two of my vices - peanut butter and dark chocolate. Hop on over to see the whole post! Thank you for all of your support yesterday on our exciting news, you guys are the best!

Rose and Vanilla Scented Panna Cotta

Panna cotta is one of those luxurious desserts that can be transformed many different ways - chocolate, vanilla, caramel - you name it you can probably add it to this lovely dessert.  In honor of flower week here on the blog I decided to make a Rose & Vanilla Scented Panna Cotta. This desert was delightful - the perfect mélange of sweet paired with an element of romance, thanks to the addition of the rose water.  Normally, I don't like dishes that have a floral taste to them, but this is an exception because it is perfectly balanced by the vanilla.  This dessert would be perfect to serve at your next get together with friends served alongside a cup of tea or a nice glass of wine.  Continue for more...

Rich Chocolate Rice Pudding

I must admit, I didn't try rice pudding until I was in college. One day, I was walking down Spring Street, here in New York, and  came across a shop called Rice to Riches - I didn't really know what it was so I wandered in. I was greeted with a plethora of rice pudding flavors from pumpkin to cookies and cream served in colorful plastic dishes. I tried a sample and I was pleasantly surprised how combining arborio rice with a thick pudding could be so rich and delicious. Many years later, I am finally getting around to whipping up a Chocolate version and let me tell you, I can't believe it took so long, it was unbelievable. This pudding delivers a heavy punch of chocolate goodness and is best served warm; however, it can also be served cold too. Continue for more...

Chocolate Cupcakes with Whipped Ganache

For as much as I love baking, I do think that I have lacked in the amount of posts dedicated to the cupcake; well,  that is changing today as I bring you a Chocolate Cupcake with Whipped Ganache.  This delightful cupcake is incredibly moist, thanks to the addition of buttermilk and is topped with a light, yet intensely rich chocolate frosting.  Continue for recipe...

Guest Post:: Heart-Shaped Napoleon with Raspberries

I am so excited to be sharing my first recipe post on MadeByGirl! I wanted to create something romantic and beautiful in honor of Valentine's Day, so I settled on a Heart-Shaped Napoleon with Almond Pastry Cream and topped it with vibrant raspberries and powdered sugar.  Please hop on over to check it out! Continue for recipe...

Baklava

The highlight of my year was definitely our trip to Greece (you can see the photographs here, here and here). I love taking trips that make you feel like a completely different person -  trips that expose you to new walks of life, history and amazing food.  While we were on the island of Paros, we drove up winding mountainous roads to Lefkes, a charming white-washed village with pockets of Byzantine influence.  It was there that we had the most amazing baklava on our trip. We were wandering the narrow roads when we came across a little shop run by an elderly Greek woman.  She sliced us both two large pieces of baklva that we decided to eat once we got back to our hotel - it was divine.  The flaky phyllo dough layers melted in your mouth while the sweetness of honey and aromatic cinnamon made you close your eyes to relish the moment.  It was since that very moment in May that I have wanted to make this pastry, so I finally did and it just so turns out that baklava is very appropriate to the season, as it infuses honey, cinnamon and cloves.  I used this recipe and was blown away by the results.  The only thing that was missing was a caffè freddo (a Greek specialty) and a view of the Aegean Sea.  

Lemon Curd Tarts

I have been itching to make lemon curd for some time now and here is why: first, Meyer lemons are still in season (I have already shared my love for them here) and second, this pudding-like filling is just so pretty and versatile.  It can be layered over a stack of pancakes, drizzled atop a scone or ice cream, or it can be made into these pretty little tarts that were inspired by the patisseries in Paris that I used to frequent on the Boulevard Saint-Germain. 

These tarts are incredibly easy to make.  I used Martha Stewart's pate brisse recipe.  I cut out round pieces of the dough and placed them in petite tart tins.  Once cooled, I placed a dollop of the lemon curd in the shell and finished it off with a plump, ripe red raspberry.  The result? A tart and intensely citrus treat with a filling that is similar to lemon meringue pie.  

Holiday Treats

I have dedicated the last few weekends entirely to baking.  The results have been impressive, not to mention delicious.  Here are my holiday favorites. 

Chocolate Truffles 

Nothing is more decadent than a chocolate truffle, especially when you are using amazing quality dark chocolate (71% cocoa to be exact). The base of a truffle can be used for ganache, but chilling the chocolate allows it to harden and be rolled into truffles.  Once chilled, you can roll them into chocolate powder, coconut or nuts - like peanuts or hazelnuts    

(Rich, decadent Valrhona chocolate)

Peanut Butter Cups
This recipe was easy and the results were just pure deliciousness. I opted to use semi-sweet chocolate chips, because I love anything dark chocolate; however, these treats are incredibly rich, so if you have more zest for milk chocolate, you might prefer to go that route. 

(The perfect gift - peanut butter cups and truffles)

Cream Wafers

Cream wafer have been a staple in my Christmas cookie repertoire since I don't remember when.  This year they were even flakier (I am talking melt-in-your-mouth delicous) than I can ever remember.  To make them even more irresistible, I rolled them up in clear cellophane and tied the ends with beautiful gold ribbon to create a bon-bon look. 

Salted Caramel Pecan Linzer Cookies

Out of all the cookies that I have made so far, this cookie blew me away the most.  The first bite is the soft buttery cookie. The second bite is the salted pecan caramel filling that is out of this world.  I was expecting the caramel to harden after a few days, but this was not the case. The caramel stayed chewy and just well, amazing. 

Heavenly Coconut Cupcakes

I am a chocolate addict. Any sort of dessert that involves rich dark cocoa, I will gladly eat.  But recently I was craving a lighter and fluffier vanilla based dessert, so when I stumbled across this recipe for Coconut Cake, I just had to make it, but in cupcake form. 

(The butter and sugar creamed together)

(The egg whites being folded into the batter)

(Delicious batter prepared to be baked)

(Fresh from the oven)

(So beautiful, not to mention moist with an unbelievable frosting)

A few things: From my experience, the essential ingredient to making a cake moist is to incorporate buttermilk.  So instead of adding the half a cup of milk and half a cup of coconut milk, I added one cup of buttermilk.  The result? An amazingly light and fluffy cake.  Also, I  made Seven Minute Frosting, which I discovered that I prefer more than the traditional buttercream icing.  It consists of egg whites that have been whipped to perfection and definitely provide an airy compliment to the moist cake.  And the toasted coconut that is generously sprinkled on top, is well, the icing on the (cup)cake. 

Fall + Orchards = Apple Pie

(The enchanting organic orchard at Fishkill Farms, Hopewell Junction, NY)

(Grassy apple lanes)

(Macintosh apples - slightly tart, but incredibly juicy)

(A view from below)

(An apple a day...)

(Luckily, we will be covered for more than a month)

(An early fall surprise, succulent, melt-in-your-mouth strawberries)

(I am pondering making strawberry jam)

(A beautiful array of colorful fall squashes)

(Before the leaves begin to color the landscape, mums are a great prelude)

(A very content city dog)

Fall is one of my favorite seasons, but just like spring, I feel it to be the most fleeting. Soon, the leaves will begin to change into shades of crimson, mustard and bright orange and then before you know it, they will be bare. What an excellent way to greet fall with one of my favorite outings - apple picking.  My boyfriend and I, along with his parents and our dog Miss Mickey wandered up to Fishkill Farms, in Hopewell Junction, NY about 60 minutes from the city.  We were greeted with acres upon acres of apples - Macintosh, Macoun and Spartan, take your pick.

We settled on Macintosh - the perfect apple for eating and baking (as my boyfriend's father Harry and I were having an apple-pie bake-off later that evening).

(Bathing beauties)

(There is nothing, I repeat nothing like homeade flakey pie crust)

(A labor of love)

(Before baking)

(Fall's heavenly goodness in a bite)

I love apple related desserts. Something about them propels me to want to layer on tissue thin sweaters and boots and sip bottom-less cups of coffee.  I am always looking for ways to perfect my apple pies from the season prior.  There are a few recipes out there that I am dying to try, like this and this but for me, there is always one must-have, crumb topping. Yes, it is loaded with butter and chewy brown sugar, but it reminds me of growing up and making pies with my mom - so I must keep the tradition rolling. 

I settled on this recipe, Apple Pie with Oat Streusal.  I was not disappointed - the addition of the 'generous pinch of salt' in the filling was a new ingredient that I had never added before, but much to my surprise it brought out the tartness in the Macintosh apples that might have been otherwards masked by the sugar.  And as far as the apple pie baking contest - I considered it a tie, so that mean a rematch is already scheduled for next year.

A few tips: Always taste the apples before adding the sugar! You never know how much sugar Mother Nature might have already added.  In this case, since I had literally plucked the apples from the tree a few hours prior (talk about food to table), I only added half of the recommended sugar.  Also, if you have an addiction problem to all things crumble, I recommend that you double the recipe for the Oat Streusal.  My philosophy - you can never have enough crumb topping.