Look at those layers! I have always wanted to try my hand at a crepe cake, but fear I would lack the patience.
World’s best macarons contained within…
Lemon Cream Tart with Raspberry Coulis
A tart and refreshing summer treat! Lemon and berries just go hand in hand, don’t they? I Found the recipe here, and to make raspberry coulis just blend 1 package of raspberries (fresh or frozen) with 2 tablespoons of sugar and 1 tablespoon lemon, then strain out the seeds.
Banana Soft Serve
My sweet tooth lately is OOC, how else to make sense of the frequent dessert posts…this one however is guilt free!
And only one ingredient is needed: banana. Just freeze and pulse in a food processor until it reaches a creamy consistency, just like soft serve- but better- no dairy, no fat and no excessive calories! Definitely sprinkle on your favorite toppings for a fun sundae. As you can see we opted for caramel sauce and toasted walnuts, but I think swirling peanut butter or honey into the frozen batter would be equally as delicious, or perhaps some fresh raspberries on top.
What would you add to your banana soft serve sundae?
Mixed Berry Lattice Top Pie
Ah, lattice top pie. It’s really not as difficult to make as it looks, but the finished product always results in lots of oooh’s and ahhh’s.
For the Crust:
- 2 1/2 cups all-purpose flour, plus more for dusting
- 2 sticks cold unsalted butter, cut into cubes
- 1 tsp salt
- 1 tbsp sugar
- 6 tbsp ice water
For the filling:
- 1/2 cup blueberries
- 1 cup strawberries (cut in half or quarters - depending on size)
- 1/2 cup blackberries
- 1 cup raspberries
- zest and juice of one lemon
- 1/4 cup honey
- 2 tablespoons cornstarch or arrowroot
- Add flour, butter, salt, and sugar in a food processor and pulse until it looks like a crumbly mixture.
- Add in 1 tbsp of ice water, pulsing after each addition, until mixture can be pinched and held together.
- Place dough on a clean surface and gently work into two round disks, don’t over knead.
- Wrap in saran wrap and refrigerate for at least 1 hour.
- Place all the filling ingredients into one large bowl and mix together well. Let set for 20 to 30 minutes.
- Preheat the oven to 350 degrees and position a rack in the middle.
- Divide the pie into two balls, one slightly larger than the other. Roll the larger ball to 1/8-inch thickness on a floured work surface. Place in your pie plate and trim the excess all around the pan. Add the fruit mixture.
- Roll the second ball of dough to also 1/8-inch thick and cut 1/4-inch strips from it. Lay out 4 to 7 parallel strips of the pie dough, depending on how thick your strips are, on top of the filling, with about 1/2-inch space between them. Fold back every other strip and place one strip of dough perpendicular to the parallel strips. Unfold the folded strips over the perpendicular strip and continue in this manner until pie is sufficiently covered.
- Dot pie with butter, brush crust with a little milk and sprinkle with sugar. Bake for 30-40 minutes.
Had the Coconut Chiffon Cake at Jane last night. Rich and decadent but light and airy at the same time. Ah-mazing.
A rare pre-movie candy splurge.
The peach parade marches on…
Grilled Peaches with Whipped Honey Ricotta and a delicate drizzle of Acacia Honey.
To make Whipped Honey Ricotta, simply blend 1 cup ricotta, 1/4 cup cream cheese, 2 tablespoons sugar, 1 1/2 tablespoons honey and 1/2 teaspoon vanilla extract in a food processor. This stuff is heaven- try it with berries or green apple slices, too!