Category: Desserts
12/6/20 PECAN-RYE PUMPKIN PIE WITH SPICED WHIPPED CREAM
This Sunday I made pecan-rye pumpkin pie. The pie was very good. The rye flavoring didn’t penetrate the strong pumpkin flavor, but the cinnamon, nutmeg, and other spices complemented the pumpkin very well. While I am not as good at baking, the pie crust came out pretty good but could have been a bit more […]
Continue Reading...11/8/20 RED WINE-POACHED PEARS
This Sunday I made red wine-poached pears with St. Agur cheese and toasted hazelnuts. The recipe can be found in Michael Schlow It’s About Time on page 189. The recipe was quite easy. It did not require a lot of prep time but the pears had to sit in the wine for a few hours. […]
Continue Reading...10/11/20 KEY LIME PIE WITH HOMEGROWN MACADAMIA NUTS
Today’s posting is key lime pie with macadamia nuts. The pie used the traditional graham cracker crust, but I added macadamia nuts to the crust and sprinkled the nuts on the top. I also added lime to the whipped cream topping. It was very delicious. The macadamia nuts were grown from our own macadamia nut […]
Continue Reading...9/20/20 CHOCOLATE CROISSANTS
For this Sunday’s post, I made croissants from the Flour cookbook p.93. The croissants were very challenging. They took three days of work because they had to chill for several hours before rolling out and creating all of the layers. They are known to be hard the first few times you make them. They turned […]
Continue Reading...8/16/20 RED VELVET CUPCAKES
This week’s entry is red velvet cupcakes. The recipe I used from the Flour cookbook on page 168 is actually for a red velvet cake, but I thought it would be a good idea to make cupcakes instead. The cooking time varies, but I found around thirty minutes for the cupcakes worked. This recipe used […]
Continue Reading...7/26/20 HOMEMADE-NUTELLA TART
This was my second tart from the Flour cookbook and can be found on page 224. Having learned from the previous tart, I was able to improvise better for not having a tart ring and the dough came out better. Since I used natural, not blanched hazelnuts, they looked darker after roasting, but were not […]
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