With its perfectly moist texture, soft crumb and depth of apple flavor, this apple-cider bundt cake is perfect for any occasion. I like to use a variety of apples in this cake such as Honey Gold, MacIntosh, Haralson and Prairie Spy. Drizzle with a simple honey-cider glaze and serve.
I grew up in New England and the apples from my childhood were MacIntosh. They are deliciously tart and have a soft flesh that practically turns to applesauce on a hot day. It wasn’t until I moved to Minneapolis that my apple horizons were broadened and now I am spoiled by the riches of so many local varieties of apples.
I made the delicious Mango Pudding and Passion Fruit Caramel recipes from Hetty McKinnon’s newest book, To Asia, With Love! I layered them together and wanted a little something light and airy on top, like meringue or whipped cream, but her recipes are vegan, so I needed it to be plant-based. I have always read about whipping aquafaba into a frothy topping for desserts, but had never tried it myself, until now. What’s aquafaba, you ask? Well, I know this is going to sound odd to anyone who isn’t familiar with vegan baking, but it is made with the water from a can of garbanzo beans. Yep, you drain off the water from chickpeas and it whips into a frothy topping that looks just like whipped egg whites. I promise you, sweetened and folded into pureed mango, you will never know its origins are so humble. I fooled my husband and his reaction was “this is one of the most delicious things I’ve ever tasted! That’s a high bar too!” Then I told him what it was and he couldn’t take back what he’d said! Hahahahaha
This simple, rustic, and absolutely delicious blueberry galette recipe can be made with fresh or frozen blueberries. Using my perfect pie dough, the galette has a flaky pastry crust that holds in the blueberries beautifully. Serve with ice cream or whipped cream, if desired.
Blueberry Galette! This is really a rustic blueberry pie, made without a tin and given a more romantic name. It’s simple, delicious, easy and contains little more than plump, sweet-tart blueberries.
A galette need not be complicated, you can use fresh and/or frozen blueberries (which I always have in my freezer) with just a touch of sweetener (you decide how sweet you like it). The galette goes together fast with my perfect pie dough that holds in the berries. The blueberries have a deep purple color when they are baked, which is just the natural drama I like in a dessert.
This blueberry galette is beautiful enough to serve at a party with a scoop of ice cream. But, don’t forget, blueberries have vitamin C, fiber and are heart-healthy, so this is also the best breakfast pastry ever! The pie dough makes two disks, so you can freeze one for later or make two galettes and double the filling. My boys were home when I made this and they ate the first one in a sitting, so I quickly made a second.
You can watch me make the galette in my instagram highlight video. This recipe is also posted on the Blueberries website, along with many other blueberry recipes for you to gather inspiration from.
Swirled Apple Tarte Tatin is a modern take on a French classic dessert. This twist on the classic French tarte tatin is elegant and delicious. Using apples, puff pastry, and caramel, these mini apple tarts are sure to impress.
When my best friend delivered the most perfect raspberries, she just hand picked, along with homemade raspberry preserves to my front porch and the mail woman brought me Edd Kimber’s newest book, One Tin Bakes, that’s kismet. I opened the book to the page with the Raspberry Cheesecake Streusel Bars and that evening my family was devouring them. That’s the hidden secret of bars, they’re rustic in their beauty, but magnificent in flavor. and super simple to make. After eating way too many of them, my family declared they are just a little TOO GOOD! Seriously folks, this will become a favorite recipe. One you’ll bring to every school function, picnic, family gathering and the treat you snuggle on the couch with while binge watching the GBBO. There are so many simple and delicious looking recipes in Edd’s book, I’ll be baking from it a lot.
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.