What could be more classic and more summer than Strawberry Shortcakes! I found a wonderfully easy recipe in a great cookbook that I have been wanting to share with all of you so now is the perfect time!
A friend of mine knows the author, a Seattle Restaurateur, and knows how much I love food so she gave me the beautiful cookbook, A Boat, a Whale and a Walrus by Renee Erickson.
This dessert was *not* inspired by a long-standing desire to make baklava – I do love it, but we’ve already got a lovely recipe on our blog – but then we had an incident in our home that put honey on my brain. For a few days, we’d been hearing a weird sort of scratching noise coming from the corner of the dining room. We tried ignoring it, but when that didn’t make the problem magically go away, Brandon did a brief inspection and quickly figured out that some yellow jackets had discovered how awesome our house is and decided to move in themselves. The scratching noise was (as I later learned) the yellow jackets chewing up the drywall in the ceiling.
After a frantic email to Dan the Bee Man (linked here because if you live in Seattle and have a bee problem, call him so that he can save the day for you, as he did for us – seriously, he’s a reminder of the good, hardworking, and extremely competent people in the world), and an in-home consultation a few days later, we were horrified to learn that we were less than a week away from a yellow jacket swarm entering our house (and that 700-1000 yellow jackets live in a nest – gaaaahhhh). However, yellow jackets made me think of bees, bees make honey, and honey is delicious. Therefore, in honor of living in a stinging insect-free home (as I do now), I should make something for S&S that involves honey. Baklava, it is!
Streusel’s recipe – which I admit I haven’t made but will acknowledge looks amazing – uses homemade phyllo dough (again, amazing!). As we’ve discussed before, I’m pretty lazy, so I decided to whip a batch that’s a little more accessible for us idle folks, one that uses store-bought phyllo. Start to finish, the recipe was the oven in about 45 minutes, baked for 50 minutes, and it was ready to eat for dessert that night. And, it’s important to mention that it’s sweet, buttery, citrusy, sticky, and a bit salty – everything I’m looking for in a baklava.
When Strudel and I decided to make Classic Desserts this month, I struggled with what to make first. I knew I wanted it to be something I had never made before but always wanted to…Boston Cream Pie came to mind.
This pie, or cake, was first made at the Parker House Hotel in Boston, the longest continuously operating hotel in the US! The way I see it, that makes this dessert a true classic! This delight dates back to the mid 1800s. It is even the official dessert of Massachusetts.
This July brings “classic desserts” month here to S&S – meaning that Streusel and I have every excuse we’ve ever needed to spend the month baking our favorite desserts. This was perfect for me, as I was gifted this recipe a few years ago, and have been meaning to bake it forever, but have somehow never gotten around to it.
This Apple Tart was came to me by way of my dad, but it originates from his wife’s (hi Jacqueline!) mother, Arlene. The way dad described the tart was that “the look is very impressive and the taste is sweet tart. Which means you can’t stop eating it.” He also mentioned it is quite simple to make, and since I don’t have a ton of experience with tarts, it seemed like a great time to try it out for the blog. Also, Brandon is sleeping off the night shift today, so I needed to bake something quietly – while I understand that silent baking isn’t every baker’s demand, this was an extra “pro” for this recipe, as far as I’m concerned. With the exception of some food processing in the basement (grating butter in the cuisinart is quite loud), I can attest to the delicious simplicity of this lovely dessert!
(ps. we’re right on the cusp of the 4th of July holiday – this is a *perfect* dessert to bring to an event!)
I couldn’t let cherry month end without sharing a dessert that I grew up eating. One of my fondest memories of my grandma is her cherry pudding. She lived in Ohio and whenever we would visit she would always make this dessert. As soon as we would walk into her little kitchen, there on the stove top would be a hot dish of cherry pudding that she had just pulled out of the oven. It’s a super simple recipe that only gets one bowl dirty!
I modified the recipe a little because I always found my grandma’s recipe to be a little too sweet and I substituted some of the flour for almond flour because I just love how almonds and cherries go together. It’s a warm gooey dessert that tastes really great fresh from the oven with a scoop of vanilla ice cream!
Truthfully, I should’ve titled this post “Boozy Ass Cherries” since these are some damn boozy cherries. They are not for people who don’t like bourbon, or for people who want boozy cherries today or tomorrow (they need time to soak). They ARE, however, for those of us that love bourbon, don’t like their drinks (or things in their drinks) that are too sweet, and willing to wait it out.
I’m so excited it’s that cherry time of year! I am also excited it’s finally hot here in Denver and now it can be a justifiable ice cream time of year. When it’s cold out I don’t feel nearly as worthy of a giant scoop of the stuff. This means it is time to get out the Cuisinart Ice Cream Maker.
As you may remember this kitchen gadget makes the best ice cream ever. Although it didn’t make my top 9, it was #10. I had some regret about not adding it to the top 9 but all those other lovely gadgets were just used more all year round.
Full disclosure, I first made a Cherry Flourless Cake that I wanted to post this week but after it collapsed in the oven I decided it needed more tweaking. I made this easy and super tasty ice cream for you instead. This ice cream requires a homemade cherry sauce which takes a little bit of effort but, believe me, it is completely worth it!
Typically, I would never buy Cherry Chocolate Ice Cream in the store (although I have been tempted by Cherry Garcia by Ben and Jerry’s), it’s not a flavor that tempts me but this might be my favorite homemade ice cream yet! The cherry flavor is excellent! What effort I expended in making the cherry sauce I saved in using this Ice Cream Maker, it’s just that quick and simple.
You know that Seinfeld where George’s girlfriend tells him that “I find the pastrami to the be most sensual of all the salted, cured meats”? I had a total flashback to that episode when I told Brandon that I was considering making cherry leather; he grew up having hippie foods unknowingly slipped into his meals (which included some troubling run-ins with carob) and is suspicious of foods that remind him of this part of his childhood. However, when I told him of my plans, he said, “You know, cherry leather is my favorite of all the fruit leathers…”
Stresuel and I have decided that the most appropriate way to celebrate June here on S&S is to make it a cherry-themed month (full disclosure: the boozy cherries I’ll post later this month was the real impetus). I love fruit leather but never eat it – too expensive and filled with sugar. Plus, I don’t have a food dehydrator. AND THEN I discovered I didn’t need a dehydrator – just a cherry pitter, an oven and a few hours at home.
This is an easy and fluffy strawberry mousse, perfect for this weekend’s celebrations! Let’s officially kick off this first unofficial weekend of summer with something full of strawberry flavor. This recipe is easy but let me warn you, it uses about a million dishes and requires fine tuned multi-tasking skills to pull it off easily! That’s why there’s only one picture in this post, there was no room for picture-taking with things boiling on the stove and things whipping in my stand mixer! It only took about 20 minutes to make and then it was quickly put away in the refrigerator so it was worth all the dishes!
Summer is coming, and while other people get ready by doing things like tanning, or perhaps setting up outdoor furniture, or maybe even switching out their wardrobes, I’ve started off my prep this year by making fruity ice cream. Because along with summer clothing, I should be prepared for summer desserts, right?
The inspiration for this ice cream recipe actually came from the frosting I made for my last post. The flavor was so ridiculously fresh and strawberry-y, I wanted to replicate it again. The method of reducing the strawberry worked perfectly in this ice cream – the mixture of intense strawberry flavor and cream created a rich, fresh, and super fruity dessert. I added in some graham to make the ice cream a little more fun and spicy, and while it’s definitely delicious, it’s not a requirement if either graham, or extra baking, isn’t your thing.