All posts filed under: Dessert

red fruit galettes

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baking / Dessert / Fruit / Pastry / Pie / Sweet

  YOSSY’S RED FRUIT GALETTES // yields 4 medium sized galettes – Adapted from Apt. 2b Baking by Yossy Arefi Dough 17 ounces all-purpose flour 1/4 ounce salt 1 ounce granulated sugar 12 ounces unsalted butter, cold and cut into cubes 8 ounces ice water (may use less or more of this) 2 teaspoons apple cider vinegar Combine the flour and salt in a bowl. Use your fingers or a pastry cutter to cut in […]

maple bars

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Dessert / Pastry / Sweets

I love donuts sooooo bad and when I can get my hands on a hot maple bar I seriously die. Made these to celebrate. Happy donut day !! xo. MAPLE BARS // makes 12 large donuts Mostly adapted from this Food + Wine bomboloni recipe via chef Kate Neuman 1/2 cup plus 1 tablespoon lukewarm water 1 1/2 envelopes active dry yeast (3 1/4 teaspoons) 1 1/2 tablespoons maple syrup 3 cups all-purpose flour, plus more for dusting 3 […]

black horchata ice cream

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Dessert / Ice cream / Sweets

BLACK RICE HORCHATA ICE CREAM // makes 1-quart 1-1/2 cups black rice (aka heirloom forbidden rice) 4 cups whole milk 1/2 cup almonds, lightly crushed, most left whole 2 cinnamon sticks 2 cups mascarpone cheese 3/4 cup granulated cane sugar 1/4 teaspoon Kosher salt 3 large egg yolks 1 teaspoon vanilla bean paste or vanilla extract 1-3/4 teaspoons ground cinnamon In a blender, pulse the milk and 1/4 cup of rice on medium-low just until […]

crème fraîche ginger-almond bonbons

comments 4
Chocolate / Dessert / Ice cream / Sweet

Hi! At it with another ice cream project :) And I think this is probably the best base made in my kitchen so far! It’s lightly sweet, creamy, and has the tanginess like the original tart flavor you’d find at frozen yogurt shops, but just rich enough. I added fresh lemon juice to give it more tang and some chopped crystallized ginger and sliced almonds to flavor it up. Each scoop is dipped into a […]

bruleed butternut squash pie

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Dairy-Free / Dessert / Pie / Sweet / vegan

BRÛLÉED BUTTERNUT SQUASH PIE  *VEGAN // makes enough for two 9′ inch pies or six 4′ inch pies. Filling and crust recipes adapted from Andrew Weil, M.D. TAHINI-GRAHAM CRUST 1 box graham crackers 3 tablespoons sesame tahini 6 tablespoons maple syrup 2 tablespoons canola oil 1/8 teaspoon kosher salt 1 tablespoon water BUTTERNUT FILLING 6 cups pureed butternut squash, (from about 2 large butternut squash) 1/2 cup cashews 1 cup water 4 1/2 tablespoons arrowroot or […]

cookies!

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Dessert

CHEWY CHOCOLATE SLICE-AND-BAKES WITH WHITE CHOCOLATE-PEPPERMINT GANACHE  Cookie Swap // Food and Wine Cookie Week  // Makes 36 – 2 ½-inch cookies Cookies 2 cups all-purpose flour ¾ cup Valrhona cocoa powder 1 teaspoon baking soda ½ teaspoon salt 2 sticks unsalted butter, room temperature 1 cup granulated cane sugar + ½ cup for dusting 2 tablespoons unsulphered molasses 2 teaspoons vanilla 2 egg yolks 3 ounces candy canes, crushed for garnish Peppermint Ganache 6 ounces white chocolate, […]