Tag: dessert

Almond Cake

Almond Cake

Alert the media- cake doesn’t need flour. Or butter. Or milk. It needs eggs, though. Sorry vegans. And vanilla. But did you know that with almond flour, a bit of sugar, eggs, and vanilla, you can make the best, most moist, easiest cake in the […]

Cappuccino Cupcakes

Cappuccino Cupcakes

Let’s not talk about how long it took me to spell capuccino cappucino cappuccinno cappaccino cappuccino right. Let’s talk about these cupcakes. Personally, I’ve never been a fan of cappuccinos- I like lattes, mochas, and anything with vanilla in its name. In essence, I know […]

Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie

Summer is almost gone, and good riddance. I hate bugs, humidity, and having to wear SPF 110. The one thing I will miss is all the great produce. Remind me how much I hate summer when I’m sobbing into a box of tiny, sour strawberries come January, will you? Recently, I got my mitts on some rhubarb. I LOVE rhubarb. I wanted to name my new pup rhubarb, but I was outvoted by a bunch of close minded tyrants (my parents and sister). Pie is definitely the most traditional way to make rhubarb, but I love it in soda, cookies, cakes, doughnuts, or candied. But now? Now is pie time. Everyone’s favorite time.
INGREDIENTS
1 pie crust (here’s a link to my recipe, but you can certainly use your own recipe or frozen pie crust: http://allthoseinflavor.com/meat-pie-australia/)
2 cups strawberries
4 stalks rhubarb
1/2 cup sugar
Start by cutting the tops off of the strawberries and quartering them. I’m sure you’ve seen the Pinterest hack about stemming strawberries- sticking a straw through them, so it just removes the stem and you don’t lose any fruit. If you do this, do NOT use a plastic or paper straw. Not only are they bad for the environment (think of the turtles!), but they’re flimsy, aggravating, and ineffective, much like every member of Congress. I’m going to be crowing over that comparison for a week. Maybe two.
When the strawberries are quartered, throw them into a large bowl with the sugar. Stir it around, and let it sit for 10 minutes. This is called macerating- the sugar will make the strawberries juicy and tender. Pie is a great way to use up sour berries!
While you’re prepping the fruit, par bake half of the pie crust. I bake my crust at 450 F for 7 minutes, and I like to put a crumpled ball of tinfoil in the center, so it doesn’t shrink. No, the tinfoil isn’t a fire hazard, Ma.
 Slice up the rhubarb
 and add it to the sugared strawberries.
When the crust is done, slice up the other half into long, thin strips. Heap the fruit into the shell,
nd then lay the strips on top. You can definitely just lay the whole crust on top- but I like this latticed look! I also brushed it with a bit of egg wash, for that golden look. Think of it as a filter for the pie- that warm, sun-kissed look, but without the dog ears.
Bake it at 375 for 40 minutes, and serve it hot or cold with lots of ice cream!
Blackberry Cobbler

Blackberry Cobbler

Blackberry cobbler Summer is ending. I mean, you wouldn’t know it from the temperature, the trees, or the seasonal decor at Marshalls, but summer is ending,  and I can hardly wait. The one thing I will miss from summer is all the gorgeous produce- like […]

Honey Cake-Kuwait

Honey Cake-Kuwait

Look, it doesn’t get much better than this. A light, fluffy, spongy cake, soaked in syrup and topped with honey and nuts.  INGREDIENTS Cake: 2 eggs 1 teaspoon vanilla extract 2 tablespoons sugar 2 tablespoons greek yogurt 1/4 cup flour Syrup: 2 tablespoons honey 1 […]

Cupcakes 4 Ways

Cupcakes 4 Ways

This here is your basic batter. Take this, and you can make cupcakes, cakes, donuts, cookies (if you added more flour), and more- in every flavor imaginable. Recently, I made 24 cupcakes, and I loved every minute of it. I’ve never been the best baker, or decorator- see, I like to adjust recipes, and in baking, you can’t really do things like change up the amount of milk or baking soda just because you feel like it. And decorating cupcakes has always seemed daunting, because, well, I have the aesthetic sensibilities of a Hillary Clinton action figure (I really just wanted to brag that I have a Hillary Clinton action figure. She has a blue pantsuit and is sitting on my desk). Anyways! I made four kinds of cupcakes- vanilla, chocolate, cappuccino, and caramel. I topped them with what I had on hand, and what the void told me to, but you can decorate them however you’d like!

INGREDIENTS
3 cups flour
4 eggs
1 cup sugar
1 cup milk
1 tablespoon vanilla extract (not shown)
1 1/2 cups Greek yogurt
Here’s the kicker- there’s no fat in these cupcakes, and only two teaspoons of sugar per cupcake. I wouldn’t go so far as to call these healthy, but they’re certainly better than the frosted sugar bombs you get in the grocery store, and unless you eat cupcakes twice a day (which we have ALL done at some point), these are pretty good for you!
Start by preheating the oven to 350 F. I used a stand mixer to make these cupcakes, but you can make them by hand. If whipping batter for 10 minutes sounds good, definitely do it by hand. Mix the eggs and sugar until it lightens and gets all foamy on the top. This is when you’d add in the vanilla- but I didn’t have *any* vanilla. I can’t believe it either.
Now add in the yogurt. Did you know you can swap yogurt for butter or oil in a 1:1 ratio? I haven’t baked with fat since 2017.
Beat that in, and then alternately add the flour and milk
until it’s all nice and thick and combined.
Get out a cupcake tin, and if you’re not using cupcake liners, grease the tin. Ladle the batter in (grease the ladle too, so you don’t waste any batter), and bake it at 350 F for 18 minutes.
. I mixed 1 tablespoon of cocoa powder with 2 tablespoons of water, and then mixed that into a quarter of the cupcakes for chocolate cupcakes. I left the other 6 plain vanilla,
and I made a quick caramel sauce (here’s a recipe),
and a shot of espresso, which I mixed into the other respective quarters.
which I mixed into the other respective quarters.
 When the cupcakes were done and cooled, I hollowed out the vanilla ones,
and stuffed them with apricot jam, then topped them with a vanilla buttercreamblueberry jam swirl. If I had star sprinkles, I would’ve put some on top and called ‘em galaxy cupcakes. What is the obsession with galaxy food? I love unnaturally colored food as much as the next millenial/Gen Z (I’m still so confused about which one I am), but really, it’s just blue food. Chill.
For the chocolate ones, I made a quick chocolate ganache (ganache sounds fancy, but it’s just chocolate chips melted with some butter), dipped them in, and topped them with a sprinkle of cayenne pepper.
The caramel ones got a splat of vanilla buttercream, a drizzle of caramel, and some chopped pecans. If anyone from Starbucks is reading this, please made a caramel-pecan-vanilla latte! I think it could be the next pumpkin spice latte. Speaking of which, pumpkin spice season is SO near, and I’m ready to turn my entire life orange. For the coffee ones, I topped them with whipped cream, and shook some espresso powder on top. Cappuccino cupcakes! These were so, so adorable. I might make a separate post just for these. I’ve been hooked on caffeine since I was like, 12 (I haven’t been drinking coffee on the sly since I was 12, mom, it’s just for dramatic effect).
These cupcakes were so yummy (I’m eating a fiery chocolate fudge one right now), and so easy to make. There’s nothing more fun than spending an afternoon baking and decorating cupcakes!
Mandazith- Kenya

Mandazith- Kenya

It took me 5 minutes to type out “Mandazith”. It kept correcting to mandatory. See, autocorrect can turn Mandazithto mandatory, but can’t turn ronnirw into tomorrow? Really? Do better, autocorrect, or I’ll have to learn how to spell (if anyone who works at Yale is […]

Strawberry Cobbler

Strawberry Cobbler

I love fresh strawberries, and they’re never better than in the summer. But they also get moldy. Like, really fast. In the time in takes me to carry them from the (reusable! Don’t use plastic bags) grocery bag to the fridge, two of them have […]

Kheer-India

Kheer-India

Kheer is kind of like rice pudding- and is eaten all over India. Every state in India is like a different country, they all have their own languages and cuisines. I almost skipped this, because I didn’t want to take sides. But kheer? Kheer is everywhere. It’s usually eaten in the summer, but it’s just as good in the winter. It takes a little while to make (longer than my recipes usually do), but it’s worth it!

 

INGREDIENTS

 

½ gallon milk

¾ cup basmati rice

⅔ cup white sugar

1 teaspoon ground green cardamom

½ cup slivered almonds

½ cup raisins (exclude this if you think raisins are from the devil like I do)

Start by pouring the rice and milk into a slow cooker. This much milk might seem excessive for such a small quantity of rice. At least I think it does.

But weird things happen in slow cookers. It’ll all work out. I don’t trust slow cookers myself. I never have the patience to use them. Cook it on high for about 5 hours, or on auto overnight. I’d say to cook it on high because it’ll get done faster.

When it’s done (finally, finally done),

throw in the sugar,

cardamom,

slivered almonds, and raisins. You can get a bit creative here- add different dried fruits, nuts, and spices. For example, hazelnuts, dried apricots, and nutmeg. Or maybe cinnamon, peanuts, and honey instead of sugar. Cloves. Crystallized ginger. A splash of vanilla extract. Or, you know, you could just leave it pure and perfect. Or give up and throw in some Nutella.

You didn’t hear that from me. Serve it cold- hot kheer is bitter!

Berry Tart

Berry Tart

This, like most things on this website, falls into the category of looks-frou-frou-but-is-actually-easy-and-takes-under-20-minutes-to-make. My favorite category. This is great for tea, coffee, milk, holidays, tea parties, dinners, breakfasts, lunches, potlucks, and stress eating. Stick a candle in it and call it an elevated birthday treat. […]