This Blood Orange Creamsicle Semifreddo was inspired by one of my first pastry mentors, Claudia Flemming. Her book, The Last Course, was a collection of desserts she created for the venerable restaurant, Gramercy Tavern, in New York.
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Pumpkin Swirl Cheesecake Bars
There seem to be two schools of thought about Thanksgiving desserts. Those who must have pumpkin pie and those who avoid anything pumpkin, other than the spice mix. I am squarely in the pumpkin camp and so is my whole family, but if you or someone you love is not, these Pumpkin Swirl Cheesecake Bars are the perfect way to ease into using the Thanksgiving essential and give a loving gesture to those who adore pumpkin.
The base of these bars comes from Michelle Lopez’s new book Weeknight Baking
, which is made up of great recipes that are quick and easy enough to fit into everyone’s busy schedule, even at the holidays. I added the swirl of pumpkin, which is also super easy and fast, but makes them just right for this week. Michelle has lots of great ideas for jazzing up the cheesecake bars and once you see my technique for swirling, you can add your own flair. You can easily make these in time for the big Turkey Day and I suggest making a double batch, so you have leftovers to snack on and stick into school lunches.
Watch me make these cheesecake bars on my Instagram.
Simple Chocolate Cake
Oh, you know me, I love a flourish. Sometimes it’s a rose crown on a bundt cake or a ruffle of gossamer apples topping a tart or maybe, just maybe a crazy swirl of toasted meringue on anything! But, sometimes simple is best. A summer snack at the lake, a slice of cake in a lunchbox or a midnight treat with a glass of milk. Those are the cakes we’ll make at the last minute, after a long day of work, just because we want a treat and cake makes everything good. Odette Williams wrote Simple Cake
, a book about those cakes; the simple ones that are pure joy. Her book is filled with lots of delicious cakes and simple toppings that are great for a special occasion, but just as good if nothing in particular is going on. This simple chocolate cake is elegant and warm and makes me want to eat all the cake.
Strawberry Mascarpone Cake with Raspberry Cream and a Fondant Crown
A friend asked me to create a cake for a 6-year-old with a fondness for tiaras and all things sparkly. As the mother of two boys who were never that into sparkles, I jumped at the chance to play with rolled fondant and make something worthy of a princess party. I knew exactly which recipe would suit the occasion, since I’ve been reading through Abby Dodge’s newest book, the EVERYDAY BAKER. Abby has a gorgeous pink cake with layers of strawberry mascarpone icing and tender white cake, which struck me as a perfect base for a pink fondant crown, but also sophisticated enough for all the adults at the party.
Abby Dodge has been sharing her knowledge of baking for years in her many books, in national magazines and in her Baking Boot Camp Craftsy class. The EVERYDAY BAKER is no ordinary baking book, it is a full education in the art of pastry making. Abby lovingly takes you through the techniques of baking wonderful cookies, cakes, breads, pies, and more. She’ll guide you through with such grace and joy that none of it will seem intimidating for even the novice bakers. She has been an inspiration to me as a baker and cookbook author and I am thrilled that she has joined me in a giveaway of her essential book. Read More
Vegan Triple Chocolate Cupcakes
I’m a sucker for a chocolate cake and so it seemed the perfect place for me to dive into Robin’s newest book. This one caught my eye for another reason as well — it is vegan. No, I’m not a vegan, but I’ve been looking for this very recipe since the day my brother and his girlfriend announced to the family that they were. I’d been experimenting with vegan cakes to serve them, but honestly I hadn’t gotten very far. I’m too wedded to butter, eggs and cream. Robin came to the rescue. I gave the recipe a test run for Katherine’s (the aforementioned girlfriend of my brother) Birthday. Truth be told I never actually gave them to Katherine, not for lack of desire, but because they are in Copenhagen at the Climate Change March, where they are preparing to display their artwork to affect change in the world. What a memorable birthday she will have and I will gladly make these cupcakes again once she returns. A perfect way to celebrate.
Robin manages to achieve a rich chocolate cake with a moist (but not dense) crumb without the benefit of eggs or dairy. Mystifying! The filling is remarkably reminiscent of mocha pastry cream and the ganache is chocolaty and glossy. It all defies classic baking and yet it works wonderfully.
Apple Pumpkin Cake
Every year at this time I make apple cakes, many of them. It is our traditional dessert during Rosh Hashanah** and just simply delicious for any occasion. This year I tried a new recipe — this apple pumpkin cake — from Robin Asbell’s latest book on Whole Grains
. It gets its richness from pumpkin puree, a layer of sautéed apples and then the whole thing is topped with spiced streusel. This cake is so amazing, I had to bake two. The first one my family ate before I could photograph it, so I made another, and it’s gone too. Because the cake is made with whole wheat flour, apples and pumpkin I feel great about satisfying my boys’ requests to eat it for breakfast, a snack and dessert.