Those of us crazy about fruit watch the farmers markets and stores like hawks, waiting for the first berries to arrive as the signal that yes, summer is coming! Similarly, we know that summer is in full swing before blackberries are ripe on the vines and ready to harvest though technically they’re available somewhere in the States between mid-June and early September.
Clafoutis is a traditional French dessert that originated in Limousin. The name comes from clafotis, which means “to fill up,” in Occitan, an old French language with regional dialects throughout parts of Southern France. Traditionally the dessert was made with dark cherries, pits included, with a custard batter similar to pancake batter or a thin flan. Leaving the pits in the cherries creates a stronger cherry flavor, but can cause tooth damage to the unwitting diner. The same recipe using different fruits and vegetables are technically flognardes. Whatever you choose to call it, it’s as easy to make as a fruit-filled, baked pancake that you can serve anytime, whether for a special breakfast or as dessert.
Given that cherry season is so fleeting, take advantage of the beautiful cherries coming from the Pacific Northwest or, use apples, berries, rhubarb or plums. In fact, now that Limousin is known for their specialty apples, they are the more commonly used fruit.
This delicious summer cake is a hybrid cross between a classic French clafouti and a coffeecake. It has a very moist, dense crumb due to the high butter and eggs and low flour ratio. It is a perfect afternoon dessert to serve with tea as well as a brunch or dinner dessert, especially as it can be made a day ahead of time.
The uniqueness of this cake is that it is both cake and mousse in one. Dense and killer-rich, it delivers an intense chocolate flavor that isn’t diluted with flour. I often cover this cake with a simple chocolate glaze made from the same chocolate as the cake and enough butter to give it some gloss. A slender piece served with a raspberry liqueur or espresso provides an elegant end to a memorable meal.
Move over brownies. The World’s Best Blondies are gaining popularity one bite at a time! A meringue-like top, chewy bottom and really delicious!
You can use chocolate in blondies if chocolate isn’t an issue. I like chopping chocolate from a large bar and include all the little pieces as they melt into the dough, though chips work fine as well. You can substitute butterscotch chips, peanut butter chips, even chopped Heath bars. Or, keep it simple and just use chopped nuts. If you are adding chips, however, you may or may not want a whole cup of toasted nuts — it’s your call.
This rich, creamy, dense flourless chocolate cake serves as a perfect dish for Passover Seder. A little goes a long way, so it can easily feed a crowd, but it also keeps well for left overs. A delightful dessert for those on a gluten free diet, this cake is versatile and delicious. Don’t expect leftovers unless you are four or less enjoying this cake. It’s exceptionally good!
This decadent rich cake can be served throughout the year but is perfect for welcoming Spring. You can enjoy it with or without the frosting or chocolate honeycomb, or you can serve it plain with a dusting of powdered sugar. As strawberries become available, enjoy it with a big of caramel topping or whipped cream and sliced berries. Any way you serve it, it will be enjoyed!
Recently I’ve been revisiting some of the recipes posted on The Vanilla Company site to enhance them with photos. I admit, I keep choosing desserts that I love and that go well with fresh berries. After all, it’s the season! That said, who doesn’t like a lemony-fresh, dense, slice of cake that has been partially covered with strawberries or raspberries soaked in raspberry wine?
These rich, chocolaty spice bars are delicious year round, but are particularly comforting curled up next to a fire with a good book and a strong cup of tea!
This time of year it’s impossible to miss all the cute Girl Scouts selling their cookies on every corner, and no cookie sells better than the traditional Thin Mints. While the Girl Scouts are starting to offer gluten free options, not all of the girls carry them and they’re not yet available in every variety of cookie. We think these Gluten Free Chocolate Peppermint Crisps, are a good runner up to this American classic, and when you make them at home you can enjoy them year ’round!
Although I’m not vegan, I have dear friends who are. I’m also always looking for recipes that can accommodate family and friends with food allergies or food intolerance issues. When I read on food 52 about Joanne Chang’s cupcakes, I saw a winner. Joanne, who owns Flour Bakery in Boston, has created a recipe that is moist, deeply flavorful, and fully satisfies the craving for chocolate and the desire for a rich, moist cake or cupcake — vegan or otherwise!
It’s the end of the holiday season. You’re cleaning out the refrigerator and discover a big chunk of stale pound cake wrapped in foil. Or, there’s the nut cake you were gifted; you’ve meant to serve it before now but it’s gotten too dry. No need to waste what you’ve already got as stale cake just begs for new life!
While these Chocolate Macaroon Bars qualify as cake, they’re really more of a confection. Rich and gooey, they are so delicious and can easily become a must have for chocolate and coconut lovers.
During my time in Devon, England, one of my goals was to try Sticky Toffee Pudding. For those of you unaware of English vernacular, “pudding” is used interchangeably with “dessert” and includes cakes, and other baked goods. To add to the confusion, puddings can also be savory, such as Yorkshire Pudding, which is served with roast beef. So Sticky Toffee Pudding is actually a cake that can be baked or steamed and is smothered in a caramel-like sauce.
These lightly sweetened macaroons are wonderfully crispy on the outside and moist on the inside. Equally delicious dipped in chocolate or served plain.
These spicy little cookies are so delightful they will evoke memories of Christmas past. A wonderful contribution to holiday platters, these make great gifts and are perfect for a quiet evening at home, cozied up by the fireplace with a nice cup of tea.
Who wouldn’t want a plate of scones fresh from the oven? Especially cream scones! Delicate, tender, with flecks of melted chocolate, these scones were originally the brain-child of the chocolate diva, Alice Medrich. My friend and co-instructor of classes on vanilla at our local community college, Anne Baldzikowsky, tweaked the recipe slightly by dusting Rain’s Choice Vanilla Sugar over the tops of the dough, making them sparkly and slightly crunchy.
Have you noticed how many baked goods will lead with “Vanilla” but the cake, cookie, etc. tastes completely bland and doesn’t have the signature flavor of pure vanilla? If so, you will really enjoy this recipe. Not only does vanilla flavor come through loud and clear, the Mascarpone frosting is so good you’ll want to eat it by the spoonful right from the bowl! A perfect recipe to give as a thank you gift, but make sure you make extra for yourself!
No matter how carefully we want to eat, there are times when nothing short of a good dessert will do. These scrumptious baked donuts will not only surpass expectations, they also are baked, not fried. While they’re not totally guilt-free, they come pretty close!
We probably can never have enough good, “straight ahead,” recipes in our collections. I have been wanting a good chocolate cake recipe for a while. You know, the kind you can whip up for a birthday or a rainy day or even a potluck. One that’s not complicated and you know will be good.