all things food
Are you ready for the ULTIMATE ice cream dessert? The king of all ice cream sundaes? I sure hope so because today we are making Banana Splits. I love ordering a banana split when we go out for ice cream, but banana splits are easy to make at home and S…
Are you ready for the ULTIMATE ice cream dessert? The king of all ice cream sundaes? I sure hope so because today we are making Banana Splits. I love ordering a banana split when we go out for ice cream, but banana splits are easy to make at home and SO fun, especially during the…
The post Banana Split appeared first on Two Peas & Their Pod.
There are few things as perfect as a simple chocolate dipped strawberry, and these impressive little entremet cakes transform that classic pairing into a chocolate covered dome of delight, with a luscious strawberry mousse and rich chocolate brownie core. Featuring a cloud-like strawberry mousse and a square of fudgy chocolate brownie, all covered with a […]
The post Chocolate Covered Strawberry Mousse Cakes first appeared on Love and Olive Oil.
There are few things as perfect as a simple chocolate dipped strawberry, and these impressive little entremet cakes transform that classic pairing into a chocolate covered dome of delight, with a luscious strawberry mousse and rich chocolate brownie core.
Featuring a cloud-like strawberry mousse and a square of fudgy chocolate brownie, all covered with a glossy chocolate ganache glaze, these little mousse cakes are as stunning as they are delicious. While entremet-style desserts do require a bit of effort and planning, the work is easily manageable when split over a few days.
My blueberry mousse cake recipe is surprisingly popular given its complexity; and I’m giddy with delight every time I’m tagged in a photo by someone who’s made them.
This recipe is a similar entremet-style dessert, but with different components: a rich chocolate brownie instead of the almond sponge, a light strawberry Bavarian mousse (distinctive in its use of egg yolks in the base), and then a chocolate ganache coating instead of the mirror glaze.
I’m a big fan of this puff pastry tart; it’s flaky crust and creamy center hit all the right notes. The raspberries add a burst of freshness, and are the perfect partner to the pastry cream topping. It’s a wonderful balance of flavors…
I’m a big fan of this puff pastry tart; it’s flaky crust and creamy center hit all the right notes. The raspberries add a burst of freshness, and are the perfect partner to the pastry cream topping. It’s a wonderful balance of flavors and textures, and would be delightful for Mother’s Day or Brunch. You can make my homemade rough puff pastry, or use store-bought, whichever you prefer! Both will result in a delicious dessert. Here’s my cheater method for this raspberry tart: Simply use one sheet of store-bought puff pastry (look for a puff pastry that has real butter in it for best results) + and this easy cream cheese filling. To make the cream cheese filling: In the bowl of a standing mixer fitted with a whisk attachment, whip 4 oz [113 g] room temperature cream cheese, 4 tablespoons of granulated sugar, 1 teaspoon of pure vanilla extract, and a pinch of salt on medium-high until light and fluffy (1 to 2 minutes). Reduce the speed to low and add 1 cup [240 g] of heavy cream in a slow, steady stream. Once the cream is incorporated, scrape down the mixer bowl, then increase the speed to medium-high […]
The post Raspberry Puff Pastry Tart appeared first on The Vanilla Bean Blog.
Crepes are such a special treat and are easy to make at home. You don’t have to fly to France to enjoy the best crepes in the world, you can make them in your own kitchen! If you haven’t had crepes before, they are basically ultra-thin panc…
Crepes are such a special treat and are easy to make at home. You don’t have to fly to France to enjoy the best crepes in the world, you can make them in your own kitchen! If you haven’t had crepes before, they are basically ultra-thin pancakes that can be made with sweet or savory…
The post Crepes appeared first on Two Peas & Their Pod.
Hello, springtime! This springy, spongy, stenciled cake roll is filled with a layer of rich kaya (coconut jam) and fluffy pandan whipped cream. If your piping skills aren’t up to snuff, stencils make for gorgeous prints and patterns with minimal effort… like screen printing, but with cake batter. This monstera leaf design is achieved with […]
The post Monstera Cake Roll with Pandan Whipped Cream & Kaya first appeared on Love and Olive Oil.
Hello, springtime! This springy, spongy, stenciled cake roll is filled with a layer of rich kaya (coconut jam) and fluffy pandan whipped cream.
If your piping skills aren’t up to snuff, stencils make for gorgeous prints and patterns with minimal effort… like screen printing, but with cake batter. This monstera leaf design is achieved with 3 different colors of green batter for a water-color like effect, on a pale pink background that’s perfectly on trend.
This recipe is the product of months of dreaming and weeks of testing. It’s something I’ve been planning for quite a long time (I actually bought the monstera stencil before the wood-grain stencil from my holiday cake roll), but ended up waiting until spring when the design would better match the weather.
The idea for the design popped into my brain and has remained pretty much unchanged (and the fact that the final result matches my vision so closely… well, I’m pleased as punch).
But that still left me with the question of… what do I fill it with?
I knew I wanted something green, to match the monstera leaf design. And I also wanted something a bit different than my usual green-go-to’s (aka matcha and pistachio). The perfect solution came in the form of Pandan: a grass-like leaf native to Southeast Asia which is often used in flavoring sweets and desserts.
I also added a thin layer of Kaya, a coconut-egg jam popular in Southeast Asia (especially Malaysia and Singapore), to give it an extra kick of flavor and sweetness and again, to make it a little bit different from my previous cake roll recipes. The punch of coconut is a perfect pairing for the subtle vanilla notes of the pandan. I simply adore this combination and couldn’t be more delighted with how the final product turned out (although, I’d maybe be slightly more delighted if it didn’t take me 5 rolls to get it just right…)
As is the case with this recipe, I am often inspired by Asian ingredients, flavors, and techniques, and I try my best to show my appreciation for the origins and cultural histories of these amazing and diverse foods. I truly believe we can all enjoy these unique recipes and ingredients, while still appreciating the cultures from which they hail and without laying claim to them as our own (there is a fine line between appropriation and appreciation, and I try very much to fall under the later with my recipes).
I simply didn’t feel comfortable posting a recipe like this one, inspired by Japanese techniques and Southeast Asian flavors, without addressing the increasing violence and hateful rhetoric directed towards Asian Americans in this country. Sadly, it is nothing new: Asian-Americans have been discriminated against in this country since before it was a country, even. This Twitter thread is rather eye-opening; did you learn about any of this in history class? Because I sure didn’t.
Talk is good and all (the more we can create awareness about what’s happening, the better), but I’m committed to putting my money where my mouth is, as they say. So I’ve committed to donating 100% of the ad revenue from this post to the AAPI Community Fund, which aims to address the urgent issues that face the AAPI community as well as broader, systemic problems through grants issued to trusted AAPI organizations working to rectify the racial inequalities in our society.
A couple of years ago, a friend was having her parents over for a spring celebratory dinner. When sharing her menu with me,…
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This post is sponsored by Kroger. We never get dressed up and go out on Valentine’s Day, but we do like to celebrate at home. I will always support a day that celebrates love, flowers, and chocolate. Count me IN! This year, we are going to celebr…
This post is sponsored by Kroger. We never get dressed up and go out on Valentine’s Day, but we do like to celebrate at home. I will always support a day that celebrates love, flowers, and chocolate. Count me IN! This year, we are going to celebrate with a fun Valentine’s Day Breakfast Board. The…
The post Valentine’s Day Breakfast Board appeared first on Two Peas & Their Pod.
This article is from Delicious Everyday.
The taste of summer will come rushing in with the first bite of this Pineapple Poke Cake. Vegan-friendly and cruelty-free, this cake is super moist and bursting with pineapple flavor. Top it off with some vegan…
This article is from Delicious Everyday.
The taste of summer will come rushing in with the first bite of this Pineapple Poke Cake. Vegan-friendly and cruelty-free, this cake is super moist and bursting with pineapple flavor. Top it off with some vegan whipped cream for the perfect finish to a perfect cake. I have always loved a good poke cake. They...
This content is copyrighted protected by DeliciousEveryday.com.
This minimalist yule log roll cake is simple and sophisticated, with a faux wood-grain effect baked right into the light chocolate sponge cake, and a cloud-like chestnut whipped cream filling. We’ve given the traditional European yule log cake a far-East twist, using a Japanese cake design technique to give the cake a unique wood-grain look, […]
This minimalist yule log roll cake is simple and sophisticated, with a faux wood-grain effect baked right into the light chocolate sponge cake, and a cloud-like chestnut whipped cream filling.
We’ve given the traditional European yule log cake a far-East twist, using a Japanese cake design technique to give the cake a unique wood-grain look, no fussy frosting required.
Yule Log cakes in general can be rather fussy, with fancy layers of frosting and meringue mushrooms and sugared cranberries and other decor that take hours to create. On the opposite end of the spectrum, we’ll call this Japanese-style roll cake the minimalist’s yule log: with a wood-grain design baked right into the cake itself, and a simple dusting of powdered sugar as the finishing touch.
It’s a perfect option for lazy bakers and frosting haters, and for those who like their desserts a little less sweet.
The cake itself is a light cocoa sponge cake baked with a darker chocolate wood grain pattern (the color contrast necessary here, which is why I didn’t make the cake too dark). The filling is a lightly sweetened whipped cream infused with chestnut creme and a splash of amaretto liqueur. It’s a delicious and festive flavor combination that tastes like the holidays without being so in your face about it (like, ahem, peppermint or gingerbread flavors).
Chestnut spread, also called chestnut creme or creme de marron, is made from pureed candied chestnuts. We first tried this nutty spread in France (it’s amazing on crepes), and promptly found a few cans at a local market to bring home with us. I’m not sure why chestnut creme hasn’t made its way to the US, since chestnut trees grow so abundantly here. Luckily, you can get it online pretty readily or make it yourself from fresh chestnuts.
Chestnut creme is most often used in the classic French dessert called a Mont Blanc, and, actually, this cake could probably also be called a Mont Blanc bûche de Noël because of the similarity in flavor profiles (namely, chestnut cream and whipped cream).
I’m calling this the summer of the strawberry shortcake trifle. If you’ve been following my week in the life posts, then you know that this is basically the YEAR of the trifle for me. Not only the summer. They are just so good. They taste like 1995 is the best way possible. So nostalgic and […]
The post Strawberry Shortcake Trifle with Homemade Vanilla Bean Pudding. appeared first on How Sweet Eats.
I’m calling this the summer of the strawberry shortcake trifle.
If you’ve been following my week in the life posts, then you know that this is basically the YEAR of the trifle for me. Not only the summer. They are just so good. They taste like 1995 is the best way possible. So nostalgic and wonderful, which is exactly what we all want and need while quarantined. Right?!
Also. I’ve wanted to make a strawberry shortcake cake for months. I was waiting until strawberries came in season, and then my sister-in-law made the most amazing berry trifle over memorial day weekend. And I couldn’t stop thinking about it. So this is how I meshed the two!
See, I’ve had an obsession with strawberry shortcake anything since I was a kid. Like a little little kid. Probably five or six? I watched strawberry shortcake cartoons and then I had the dolls too. And all I can remember is that they SMELLED LIKE CAKE. Does anyone else remember this? It had to be in the very late 80s or early 90s. And when I think about my toys from childhood, strawberry shortcake anything is all I remember.
So naturally, I want all the strawberry shortcake recipes. Because if I haven’t screamed it from the rooftops enough, strawberries are my favorite fruit and they are divine when in season.
The best part of a trifle is that you can use all homemade ingredients or store bought in a pinch.
The past few weeks, I’ve done it both ways. So here are my thoughts!
I highly suggest buying the pound cake. Store bought pound cake is pretty darn good and if it’s not, it will be blanketed with vanilla pudding and whipped cream. I’ve also made it the “city girl trifle” way, which is where you make a syrup with orange liqueur and and sugar and then brush it over the cake. Wowza it’s good. It’s a great way to save store bought cake too.
I’ve made both boxed pudding and homemade pudding. This version has homemade vanilla bean pudding and it’s incredible. Silky but thick, rich but light at the same time. Tastes like heaven!
I also always make my own whipped cream. And I tend to add vanilla extract or vanilla bean paste to it, but no sweetener or sugar. I love it this way because the hint of vanilla is so… pure. Not sugary sweet or fake. It also cuts the sweetness of the pudding and cake.
My favorite thing about this treat is that the strawberries are the sweetest part. YES. Perfectly juicy and sweet when in season – they almost taste like candy. Folded into the whipped cream and pudding with bits of the fluffy cake… OMG.
I don’t even know how to describe it!
Of course – you can do this with any type of berry! You can also do a fun mix of berries for a whole red, white and blue theme. You can throw this together in MINUTES if you use store bought ingredients. If you make your own whipped cream, you can still throw it together pretty quickly. And it’s looks so fancy.
If you don’t have a trifle dish, use a large glass bowl. Or make individual trifle parfaits in glasses. It’s so easy.
It’s such a crowd pleaser and everyone flips over it. Especially because it’s 2020 and we all forgot how much we love a good trifle.
It’s the best feeling to serve a messy dessert.
The post Strawberry Shortcake Trifle with Homemade Vanilla Bean Pudding. appeared first on How Sweet Eats.