Loving these mini-donut pans that we purchased over the holidays. The recipe is super simple taking about 10-15 minutes to prepare and 4-5 minutes to cook. They were perfect from the very first batch that we made. The neighbors even agreed. To buy the pans click here. For some recipes: Baking Addiction does a lemon version, and then Glorious Treats shares some love here, or try Cookie & Cups ‘FunFetti’ version here.
Happy Birthday America. Here is a dessert that is easy to make and is perfect for hauling to that cross town BBQ with some ‘Trifle in a Jar’. Make it with blueberries and raspberries and you have a red, white and blue dessert.
It is semi-homemade, with vanilla pound cake that was purchased from Wholefoods, berries from the farmers market and custard & cream
Here is the link to my favorite pouring custard recipe [click here]. The recipe states that the whisking on the stove takes about 15 minutes, I find it is more like 7-10 minutes. Oh and the goose eggs are so rich they make the custard a beautiful yellow color, if you do use goose eggs you will only need 2 for this recipe.
Assembly is really easy. Cut rounds in the vanilla pound cake and the rest is easy with layering of ingredients into the canning jars: cake, blueberries, custard, cake, raspberries, custard, cake, custard, cream. Put the lid on and then store them in the fridge for at least 3-4 hrs before serving, this way all the flavors meld together – delicious.
A friend was over for dinner the other night and baked this zesty and deliciously moist pound cake and gave it to us as a ‘hostess-gift’. Thanks a million Cheryl [and for sharing the recipe] we were fighting over the last piece including the crumbs. For a similar recipe by Barefoot Contessa as demonstrated by The Amateur Gourmet [via] click here.
This decadent “holiday” [as in anytime you are not counting calories or practicing eating in moderation] recipe for Panettone Bread Pudding could not be any easier. It is only ‘bread’ pudding, not ‘bread and butter’ pudding as all the butter is already in the Panettone. The recipe below has been modified from a few Jamie Oliver versions [click here for an example] to make it as easy and quick as possible without any sacrifice to the level of deliciousness.
Here is your shopping list for 5 basic ingredients:
- 1 – Panettone
- 8 – Large free range egg yolks
- 4 oz – Granulated white sugar
- 16 oz – Heavy Whipping Cream
- 2o oz – Milk
Here are the simplified instructions that from start to finish with the prep work will take you only about 15-20 minutes.
Step One: Line either a Loaf Pan or Large Muffin Tins [8-10] with parchment paper so that the paper comes up high on all sides.
Step Two: Pre-heat the oven to 180*C / 350*F.
Step Three: Cut the crust / outer layer off the panettone.
Step Eight: Pour the remaining batter over the pudding[s].
Step Nine: Bake a large loaf pan for 30-35 minutes, and/or the muffin tins for 20-25 minutes until the centers are slightly wobbly.
Step Ten: Set them aside to cool a little, so that they have a chance to firm up before serving.
This recipe can be made a day or two ahead of time and reheated in the oven. Just serve it up with ice-cream and you are good to go. You could add some caramel sauce, but really this is perfectly rich and flavorful on its own. In fact some tart frozen yoghurt or goat-cheese ice-cream really compliments this dish. Enjoy!
PS. I will update the photos when I make it again in the next week or so. It was eaten too quickly to get a photo of it served up with ice-cream.
This is an adaptation of a Nigella Lawson recipe that I saw on a Christmas special a few nights back and had to make. The recipe she makes is called Chocolate Pistachio Fudge you can find the recipe by clicking here. This recipe is one that can easily be modified, adding dried fruit for your nut allergy friends for example. Whichever way you make them, as balls rolled in cocoa or sliced into squares, they will be gone in five seconds.
This all took some serious preparation before the guests arrived, but once they walked in the door, everything was all about a quick reheat before serving, shaking of dressing bottles, a little mixing and stirring, then onto the plating, and voilà, like magic – make it all look effortless.
Here are a few of the featured recipes from the main event. First up is the zesty and easy Vinaigrette that will add interest to any salad, along with the versatile Coulis recipe that is great with any dessert, not just Pavlova.
In addition, here are the recipes for the dishes that the Vinaigrette and Coulis accompanied, to give them some purpose.
I love to order Panna Cotta for dessert … and I was always thinking that because it is so good it must be really hard to make …. HA! They had me fooled! It is so easy! SO EASY that even on my first attempt I gave it a twist with coconut & lime [inspired by ‘Ruxbin‘]… Only drawback – it takes at least 8 hours for it to set …. Here is how it is done!
PART ONE: Gelatin – Start with 1 satchel of gelatin dissolved in 2 tablespoons of water let it set for 3-5 minutes.
PART TWO: Cream & Sugar – Gather 1 cup cream and 1/2 cups of sugar. Shove it all in a pot on medium heat until all the sugar is dissolved and then remove from heat.
PART THREE: Buttermilk & Vanilla – Add into the cream sauce the gelatin mixture until it dissolves … and then add in 2 cups of buttermilk and vanilla to taste [scraped seeds or extract] … you might want to strain to get any bits of undissolved gelatin out … but pour into 12 small dessert cups or 4 – 6 ramekins. Refrigerate over night!
PART FOUR: Coconut & Zest – Heat the oven to 380 F. Spread 1/2 packet of coconut onto a silpat sheet & add a little lime zest. Toast for 3-5 minutes until golden.
PART FIVE: Assemble & Eat – Add some additional fresh zest if you like … but most of all enjoy these creamy, crunchy and zesty desserts.