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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Cookies/Cake/Pastry

TOP PICK OF THE WEEK: Protein Bakery, Delicious Bites With Extra Protein

“Fitness is my business, baking is my passion,” says Stephen Charles Lincoln, a fitness instructor who enjoys a good brownie and cookie.

Way back in 1999, he created the Protein Bakery to bake goodies amped up with whey protein, undetectable to the palate.

We only heard about it recently, but we’re thrilled with the result: delicious cookies, brownies and blondies that deliver six grams of protein per serving. With classic good cookie and brownie flavor, you’d never know you’re getting a nutritional boost.

The products are baked without wheat flour and include better-for-you ingredients like rolled oats, light brown sugar, peanut butter, cranberries, toasted walnuts and unsweetened coconut. Baked daily in small batches, the sweet treats are all natural, trans-fat free and preservative free.

The recipes are gluten free, but the brownies and cookies are baked in a facility that uses gluten in other products. The line is certified kosher by KOF-K.

There is sugar, of course; and the calorie count is the same as most products from artisan bakeries. The differentiation is that instead of empty calories, you get a nice hit of protein with each bite.

Everything is available shrink-wrapped for home purchase and in tins for gifting. There’s an assortment for everybody.

And there’s no need to tell kids that the extra protein is good for them.

   

chocolate-chocolate-chip-stack-230

Chocolate chocolate chip cookies, packed with protein. Photo courtesy Protein Bakery.

 

 

pb-brownie-230

The Peanut Butter Lover’s Gift Set combines
PB blondies, brownies (shown) and cookies.
Photo courtesy Protein Bakery.

 

Blondies: Mini & Full Size

  • Black & White Blondie
  • Coconut Walnut Dark Chocolate Chip Blondie
  • Lemon White Chocolate Chip Blondie
  • Peanut Butter Blondie
  •  
    Brownies: Mini & Full Size

  • Black & White Brownie
  • Chocolate Chip Brownie
  • Peanut Butter Brownie
  •  
    Brownies: Mini & Full Size

  • Chocolate Chocolate Chip Cookie
  • Chocolate Chocolate White Chip Cookie
  • Oatmeal Chocolate Chip Cookie
  • Oatmeal Cranberry Cookie
  • Peanut Butter Cookie
  • Peanut Butter Chocolate Chip
  •  

    Order yours at ProteinBakery.com.

      

    Comments

    RECIPE: Red, White & Blueberry Layer Cake

    As a follow-up to the lovely red, white and blueberry shortcake, here’s another stunner. The “ooh” factor comes from the number of layers: five.

    You can top it with whatever fresh fruit is in season, but for July 4th, blueberries, raspberries and strawberries are appropriately festive.

    Chef Sarah of the Los Gatos, California Sur La Table store adapted this recipe from one on Wilton.com.

    Strawberries are hidden atop the frosting of each layer, but you can customize the cake to any occasion. For example:

  • Choose different seasonal fruits.
  • Substitute chocolate chips, coconut, nuts or other inclusions for the strawberries.
  •  
    You can also vary the flavor and color of the cake layers:

  • Alternate three lemon flavored layers with two vanilla layers, or vice versa.
  • Tint the batter with a different food colors to make a rainbow cake.
  •    

    red-white-blue-layer-cake-chefsarah-SLT-230

    An impressive tower of cake, for July 4th or other festive occasion. Photo courtesy Sur La Table.

     
    For more vanilla flavor, Chef Sarah suggests substituting vanilla bean paste for all or part of the vanilla extract. (Check out the different types of vanilla products.)
     
    RECIPE: RED, WHITE & BLUEBERRY LAYER CAKE

    Ingredients For One 5-Layer Cake

    For The 5 Cake Layers

  • 2¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) butter, softened
  • 1-1/3 cups granulated sugar
  • 1 teaspoon vanilla extract
  • ¾ cup milk
  • 4 egg whites
  • ¼ cup blueberries
  • 2 to 3 cups sliced strawberries
  •  
    For The Garnish

  • Assorted whole blue and red berries for the top: blackberries, blueberries, raspberries, strawberries
  •  

    nielsen-bourbon-paste-230


    Vanilla bean paste provides more vanilla
    flavor than extract. In recipes where the
    moisture level is critical, it doesn’t add liquid.
    Photo by Claire Freierman | THE NIBBLE.

     

    For The Icing

  • 1½ cups (3 sticks butter), softened
  • 2½ teaspoons vanilla extract
  • 1 teaspoon vanilla extract
  • 6 cups (about 1½ pounds) sifted confectioner’s sugar
  • 2 to 3 tablespoons milk
  •  
    Preparation

    1. PREHEAT oven to 325°F. Prepare cake pans with vegetable spray.

    2. SIFT together in medium bowl the flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy.

    3. ADD egg whites one at a time, beating well after each addition. Add vanilla and beat well. Add flour mixture to butter mixture alternately with milk; beat until just combined.

    4. DIVIDE batter evenly among the 5 cake pans, about ¾ cup per pan. Bake 17 to 20 minutes, rotating pans halfway between baking. Cakes are done when toothpick inserted in center comes out clean.

    5. COOL 5 minutes on cooling rack; remove from pans and cool completely before icing.

     

    4. MAKE icing: Beat shortening and butter in large bowl with electric mixer until light and fluffy. Beat in vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Gradually add milk; beat at medium speed until light and fluffy.

    5. ASSEMBLE: Cut the crowns off each cake layer. Place first layer on cake board or serving plate. Spread a layer of icing to edges of cake; top with sliced strawberries. Top with second cake. Repeat with remaining icing, strawberries and cake layers. To finish, ice top of cake and generously cover with whole strawberries and blueberries. Sprinkle remaining berries around the base of the cake on the serving plate.

      

    Comments

    JULY 4TH RECIPE: Red, White & Blue Shortcake

    This July 4th special from berry specialist Driscoll’s has a special taste twist: lime whipped cream.

    You get to clebrate the summer bounty of berries with this oversized mixed berry shortcake, while parading its patriotic colors. The whipped cream is subtly flavored with lime zest for a bright complement to the sweet berries and tender cake. Small springs of mint make for a pretty and tasty garnish.

    Prep time is 30 minutes, cook time is 35 minutes.

    RECIPE: RED, WHITE & BLUEBERRY SHORTCAKE

    Ingredients For 8 Servings

    For The Cake

  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1 stick unsalted butter
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  •    

    red-white-blue-berry-shortcake-driscolls-230

    A beautiful berry shortcake with a flavor twist. Photo courtesy Driscoll’s.

     

    For The Filling

  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioner’s sugar
  • 1 1/2 teaspoons grated lime zest
  • 1 package (6 ounces or 1-1/3 cups) blackberries
  • 1 package (6 ounces or 1-1/3 cups each) raspberries
  • 1 package (6 ounces or 1-1/4 cups) blueberries
  • Fresh mint for garnish
  •  

    mixed-berries-greengiantfresh.com-230

    Summer’s berry bounty. Photo courtesy
    Green Giant Fresh.

     

    Preparation

    1. PREHEAT oven to 350°F. Lightly grease bottom and side of 8-inch round cake pan. Line bottoms of each pan with a round of parchment paper. Grease paper and dust each pan with flour, tapping out excess. Set aside.

    2. SIFT together flour, baking powder, baking soda, and salt into a large bowl. Set aside.

    3. BEAT butter and sugar in the bowl of an electric mixer fitted with the paddle attachment 3 minutes or until light and fluffy. Add eggs, one at a time, with mixer on low speed, scraping down sides of bowl as necessary. Add vanilla. Alternately add flour mixture and buttermilk in several additions, starting and ending with flour mixture, mixing just until combined.

    4. SPREAD batter into cake pans and bake 35 minutes or until golden and cake tester inserted into center of cakes comes out clean. Cool on wire rack 10 minutes. Invert to cool completely. Once cool, using a serrated knife, cut cake crosswise in half.

     
    5. MAKE the whipped cream: Combine heavy cream and vanilla extract in a mixing bowl and beat with an electric mixer on high until soft peaks form. Gradually add sugar and lime zest while beating just until stiff peaks form. Keep refrigerated until ready to use.

    6. COMBINE blackberries, blueberries and raspberries in a large bowl. Place bottom half of cake on serving plate or cake stand. Spread half whipped cream mixture over cake. Top with sprinkling of half mixed berries. Spread small amount of whipped cream on cut side of top half of cake and place atop berries pressing gently into place. Top cake with remaining whipped cream, mixed berries and small mint sprigs for garnish.
     
    Find more delicious recipes at Driscolls.com.

      

    Comments

    JULY 4TH: Red, White & Blue Tartlets

    red-white-blue-tartlet-shukran.deliverys-chandon-230

    Sophisticated dessert bites for Independence
    Day. Photo courtesy Shukran Deliver | FB.

     

    It’s easy to make tartlets (individual portions) or mini tarts (bite size) for dessert. The minis are a festive idea to cap an evening of July 4th celebrating.

    You can make preparation even easier by purchasing the shells (we use these from Clearbook Farms) and jars of lemon curd or raspberry curd. Otherwise, make the pastry cream recipe below.

    You can make this recipe with only blueberries and raspberries, or use blackberries and strawberries as well.

    RECIPE: RED, WHITE & BLUE TARTLETS OR MINI TARTS

    Ingredients

  • Tartlet or mini-tart shells
  • Red and blue berries: blackberries, blueberries, raspberries, strawberries
  • Custard, lemon curd or pastry cream
  • Optional garnish: confectioner’s sugar
  •  
    Preparation

    1. CLEAN berries and pat dry. If using blackberries or strawberries, cut them into pieces that will fit onto the small mini tart surface.

    2. FILL shells with pastry cream or other filling. Top with berries and optional confectioner’s sugar.
     
    RECIPE: PASTRY CREAM (CRÈME PÂTISSIÈRE)

    Pastry cream can be made ahead and refrigerated, wrapped well with plastic wrap on surface, up to three days. Extra cream can be used as a topping for fruit or other desserts.

    Ingredients For 3 Cups

  • 2-1/4 cups whole milk
  • 6 large egg yolks
  • 2/3 cup sugar
  • 1/3 cup cornstarch
  • 1 vanilla bean, split lengthwise
  •  
    Preparation

    1. WHISK together 1/2 cup milk, egg yolks, 1/3 cup sugar, and cornstarch in a medium bowl.

    2. ADD the remaining 1-3/4 cups milk to a medium saucepan. Scrape in the seeds from vanilla bean; then add the pod. Sprinkle in the remaining 1/3 cup sugar over. Place the pan over moderate heat and bring to a simmer without stirring. When the mixture boils…

    3. WHISK it and remove from heat as you gradually whisk it into the egg yolk mixture. Return the pan to moderate heat and cook, whisking constantly, until the pastry cream simmers and thickens, about 1 minute.

    4. REMOVE from the heat, discard the vanilla pod and whisk the cream until smooth. Transfer to a bowl and press plastic wrap directly onto the surface. Chill until cold, about 4 hours.

     
      

    Comments

    PRODUCT: Cake In A Jar

    Way back in 2009, we discovered the excellent cake in a jar from Yummy Cupcakes in Los Angeles. It became a Top Pick Of The Week, and one of those products that, years later, we still pine for, remembering every spoonful.

    The trend was slow in starting. After five years, in the past week we’ve received notice of two more cake in a jar products.

    DUFF’S CAKEMIX

    The Food Network’s Ace of Cakes, Duff Goldman, has a custom bakery in Baltimore, a line of cake mixes and cake decorating accoutrements sold nationwide, and most recently, a bakery café, Duff’s Cakemix, also in L.A., which includes a studio where Duff wannabes can decorate their own cakes.

    The bakery offers an array of freshly baked sweets, including Dinkies (Duff’s version of Twinkies) and Cake in a Jar.

    The latter presents an opportunity to send a special occasion “slice” of cake in a Mason jar, which keeps it moist and fresh for five days (not that there will be any left by then).

    So gift challenges are solved: You can send cake in a jar as a birthday gift, or to celebrate any occasion. There’s currently a seasonal red, white and blue Star Spangled Cake In A Jar.

       

    confetti-cake-duffscakemix-230

    Confetti Cake is sweet and celebratory. Photo courtesy Duff’s Cakemix.

     
    You can buy them in two, four or six units, and in two sizes: 8 ounces ($14 for two jars) or 16 ounces ($20 for two jars). The eight-ounce size is more than enough, but the larger size will keep for five days and affords the opportunity for continuous celebration.

    Flavors include Chocolate With Chocolate Buttercream and Chocolate Chips, Confetti With Vanilla Buttercream, Marble With Chocolate And Vanilla Buttercream and Vanilla With Vanilla Buttercream.

    We received a sample of the Confetti With Vanilla Buttercream. The confetti says “celebrate”; the recipe was a bit on the sweet side for us, but should be just the thing most American palates are looking for.

    Order them online at DuffsCakemix.com.

     

    jar-open-chicagocake-230

    Skip the wedding cake; almost everyone will
    prefer cake in a jar. Photo courtesy Chicago-
    Cake.com.

     

    CAKE CHICAGO

    We then received news that one of our favorite artisan bakers, Cake Chicago, is selling cake in a jar.

    Cake Chicago began life as a wedding cake specialist, subsequently branching out into daily treats like cookies, bars and chocolate truffles.

    So it’s no surprise that their cake in a jar achieves a higher standard. Just look at the elegant layers in the jar, perfectly fitted.

    We’d give these as wedding favors and serve a dessert that most guests will prefer to wedding cake. As you can see in the photos, the perfectly-fitted layers and make an excellent presentation.

    Like Duff’s, the jars can be wrapped in grosgrain ribbon, and tags can be added for quantity orders.

     
    Flavors include:

  • White buttermilk cake with raspberry conserve and Italian meringue buttercream
  • Chocolate fudge cake with salted caramel filing
  • Carrot cake with cream cheese filling
  • Banana cake with fudge filling
  •  
    The price is the same as Duff’s: $7.00, with a two jar minimum (8 ounce size only). Order online at Cake-Chicago.com.

    And if anyone out there wants to send us a gift: More cake in a jar, please! It’s a happy way to enjoy a nice piece of cake.

      

    Comments

    FOOD HOLIDAY: National Chocolate Eclair Day

    June 22nd is National Chocolate Éclair Day. Le Méridien Hotels & Resorts has gone beyond mere classic chocolate, announcing the launch of a global éclair program helmed by the great Johnny Iuzzini, James Beard Award winner for Outstanding Pastry Chef. Le Méridien guests worldwide can indulge in a variety of modern twists on the Parisian pastry.

    Chef Johnny will create eight seasonal éclair recipes, inspired by his travels through various Le Méridien destinations (tough job!). Each hotel will offer modern takes on three signature éclair flavors—chocolate, coffee and vanilla—as well as one locally inspired flavor.

    You’ll find Maple Bacon Éclair and Texas Honey Pecan Éclair at Le Méridien Dallas, and Dulce de Leche Éclair, infused with coconut, at Le Méridien Panama. In Germany, Le Méridien Munich will offer a savory éclair with goat cheese, cranberry and pumpernickel crumbs, while Le Méridien Bangkok will feature a citrus-inspired treat with mango, lime and ginger.

    How do we get onto the global Le Méridien éclair tour?

     

    eclairs-iuzzini-lemeridien-230

    Chef Johnny Iuzzini gets groovy with éclairs. Photo courtesy Le Meridien Hotels.

     

    ÉCLAIR HISTORY

    An elongated, finger-shaped pastry made of pâte à choux (puff pastry), filled with whipped cream or custard and topped with ganache or a glacé icing (glaze), the éclair is known to have originated in France around the turn of the 19th century. \

    The Oxford English Dictionary traces the word “éclair” in the English language to 1861. The first known recipe for éclairs appears in the 1884 edition of the Boston Cooking-School Cook Book, edited by Mrs. D.A. Lincoln (and later by Fanny Farmer). “Éclair” is the French word for lightning. It is suggested that the pastry received its name because it glistens when coated with confectioner’s glaze. We would suggest that it is because they are so popular that they disappear as quickly as lightning.

    Many food historians speculate that éclairs were first made by Marie-Antoine Carême (1874-1833). This brilliant man, cast out by his impoverished family at the age of 10, made his way in the world to become the first “celebrity chef.” He is considered to be the founder and architect of French haute cuisine; an enormously popular cookbook author and chef to Talleyrand, the future George IV of England, Emperor Alexander I of Russia and Baron James de Rothschild. The elite clamored for invitations to dinners cooked by Carême.

    We can only dream…and live vicariously by reading his biography.

      

    Comments

    RECIPE: Blueberry Cake Or Red, White & Blue Cake

    blueberry-layer-cake-fanny-ohsweetsday-colorfulharvestFB-230

    To create a July 4th cake, add a rectangle of
    raspberries to the upper left corner of the
    cake. Photo courtesy OhSweetDay.com.

     

    We discovered this recipe, Lemon Blueberry and White Chocolate Cream Cake, on the Colorful Harvest website. It was contributed by Fanny at OhSweetDay.com.

    Turn it into a July 4th cake by adding raspberries or strawberries to the filling layers, top, or both.

    RECIPE: JULY 4th CAKE, A.K.A. LEMON BLUEBERRY & WHITE CHOCOLATE CREAM CAKE

    Ingredients For One 8-Inch 4 Layer Cake Or
    Two Loaf Cakes)

    For The Lemon Cake

  • 1-1/4 cups cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream, room temperature
  • 1 tablespoon grated lemon zest
  • 1/4 cup lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  •  

    For The Blueberry Sauce

  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 1-1/2 cups fresh blueberries
  • 1/4 cup water
  •  
    Plus

  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 2 cups fresh blueberries
  • 2 cups grated white chocolate
  •  

    Preparation

    1. PREHEAT oven to 350°F. Grease and flour two 8″ x 8″ square cake pans.

    2. SIFT together the flour, baking powder, baking soda and salt in a large bowl. In another bowl, whisk sour cream, lemon zest, juice and vanilla.

    3. BEAT butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time, until blended.

    4. REDUCE the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.

    5. DIVIDE batter evenly among prepared cake pans. Transfer pans to oven and bake for 20 to 25 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for about 10 minutes before inverting on rack. Let cool completely.

     

    mixed-berries-greengiantfresh.com-230

    Fresh summer berries. Photo courtesy GreenGiantFresh.com.

     

    6. PREPARE blueberry sauce: Mix all ingredients in a small bowl and bring to a boil. Reduce heat and simmer until mixture begins to thicken, about 2 minutes. Remove from heat. Let cool completely.

    7. BEAT heavy cream with powdered sugar until the mixture holds stiff peaks. Place into the fridge to chill.

    8. ASSEMBLE: Slice cakes into half horizontally, so you have 4 layers of cake. Then cut vertically to have 8 layers of rectangular cakes, if you want to make two cakes. Place one cake layer on the serving late and spread with blueberry sauce. Gently spread the whipped cream on top, and scatter with blueberries. Top with another cake layer and repeat the same process until you place the 4th cake layer.

    9. FROST the top and sides of the cake with the remaining whipped cream. Press white chocolate around the sides of cake and place blueberries on top. Refrigerate until ready to serve. Before serving, sprinkle powdered sugar on top.

      

    Comments

    FOOD HOLIDAY: Easy Cherry Tart

    cherry-tart-seandooley-redjacketorchardsFB-230r

    Queen Anne cherries in a tart for National
    Cherry Tart Day. Photo courtesy Sean Dooley
    | Red Jacket Orchards..

     

    Today is National Cherry Tart Day. You’d be surprised how easy it is to make a delicious cherry tart—or any fruit tart.

    Pick any seasonal pie fruit—currently apricots, figs, nectarines, plums and strawberries. Don’t bother with a filling: You won’t notice it with the delicious fruit and the delicious crust.

    You can buy or make crème fraîche; here’s a recipe. Or, substitute vanilla ice cream.

    Prep time is 90 minutes.

    RECIPE: EASY FRUIT TART

    Ingredients

  • 1-1/2 cups all purpose flour, plus more for rolling
  • 1/2 teaspoon salt
  • 4 tablespoons sugar
  • 11 tablespoons cold unsalted butter
  • 1 egg yolk, beaten
  • 2-1/2 to 3 pounds fruit: apricots, cherries, figs, nectarines, peaches, plums, etc.
  • 6 tablespoons red currant jelly, melted
  • Garnish: 1 cup crème fraîche, for serving (recipe)
  •  

    Preparation

    1. PREHEAT oven to 375°F. COMBINE flour, salt and 2 tablespoons of the sugar in a bowl or food processor. Dice 8 tablespoons of the butter. Use a pastry blender or two knives to blend the flour mixture and butter in a bowl until crumbly, or pulse them together in a food processor.

    2. BEAT the egg yolk with 3 tablespoons of cold water. Dribble over the flour mixture, then stir (in bowl) or pulse slowly (in food processor) until the mixture starts clumping together. Add more water as necessary. Shape the dough into a loose ball and form into a disk on a lightly floured surface.

    3. ROLL out the dough and line a 10-inch loose-bottom fluted tart pan. Cover the pastry with a sheet of foil and place pastry weights or dry beans on top. Bake for 12 minutes, then remove foil and weights from the crust. Return the crust to the oven and continue baking until it is lightly browned, another 8 to 10 minutes. Remove from oven; increase temperature to 400°F.

    4. PIT and slice the fruit: cherries in half, most other fruit in eighths, figs or other small fruit in fourths.

    5. BRUSH the crust with the melted preserves (this prevents the crust from becoming soggy). Arrange the fruit in tight concentric circles, skin side down, starting with the perimeter. The fruit should “stand up.”

    6. MELT the remaining butter on low and cook until it turns a light nut brown. Brush the fruit with the butter and dust with the remaining sugar.

    7. BAKE 35 to 40 minutes, until the edges of the crust have browned but fruit is still perky (not collapsed). Cool and serve with crème fraîche.

     
      

    Comments

    TIP OF THE DAY: No Bake Blueberry Cheesecake

    blueberry-cheesecake-mini-jennifer-bakeorbreak-colorfulharvestFB-230

    Way cool: a no bake blueberry cheesecake.
    Photo courtesy Bake Or Break | Colorful
    Harvest.

     

    As the heat soared yesterday, we turned to our tried-and-true summer recipes, including this No Bake Cheesecake from Jennifer of BakeOrBreak.com, (via Colorful Harvest).

    The crust is a simple combination of crushed vanilla wafers and melted butter. While baking the crust helps it to set more firmly, the purpose of this recipe is to keep the heat out of the kitchen.

    Similarly, the cheese filling isn’t baked, but sets in the refrigerator. Prep time is 30 minutes.

    RECIPE: NO BAKE BLUEBERRY CHEESECAKES

    Ingredients For One 8 Inch Or
    Two 4-1/2 Inch Cheesecakes

    For The Crust

  • 5 ounces finely crushed vanilla wafers* (about 40 cookies)
  • 4 tablespoons unsalted butter, melted
  •  
    For The Filling

  • 8 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 pint fresh blueberries (2 to 2-1/2 cups)†
  •  
    For The Optional Garnish

  • Whipped cream
  • Fresh blueberries
  •  
    *Jennifer prefers Trader Joe’s vanilla wafers, but you can default to the ubiquitous Nabisco Nilla Wafers.

    †Set aside the nicest blueberries for the garnish.

     

    Preparation

    1. MAKE the crust: Mix together vanilla wafer crumbs and melted butter until mixture is combined and the crumbs are moistened. Divide crust mixture evenly between two 4-1/2-inch diameter springform pans or one 8-inch pan. Press into bottom and about halfway up the sides of each pan. Set pan(s) in the freezer for 30 minutes or in the refrigerator for at least 2 hours.

    2. MAKE the filling: Place cream cheese, sugar, vanilla and lemon zest in the bowl of a food processor. Pulse until combined. Add blueberries and pulse until thoroughly mixed. Divide filling between each prepared crust (if making two cheesecakes). Cover and refrigerate overnight.

    3. REMOVE sides of pans before serving. Garnish with a dab of whipped ream and a few fresh blueberries.

     

    the-ultimate-no-bake-dessert-cookbook-230

    An entire summer’s worth of desserts. Check out the book. Photo courtesy Grand Central Life & Style.

     

    MORE NO COOK, NO BAKE RECIPES

    Imagine quick and easy no cook, no bake savory meals plus cakes, pies, ice cream cakes, cookies and more more no-bake cheesecakes. Make tasty desserts in minutes that taste like you have worked for hours. Feed your family fast, stove- and oven-free, in the heat.

    Sound good? Then check out:

  • “The No-Cook No-Bake Cookbook: 101 Delicious Recipes for When It’s Too Hot to Cook” (more information)
  • “No Bake Cookies, Bars & Pies” (more information)
  • “No Bake Makery: More Than 80 Two-Bite Treats Made with Lovin’, Not an Oven” (more information)
  • “No Bake Cookies” (more information)
  • “32 No Bake Pie Recipes” (Kindle only—more information)
  •   

    Comments

    FOOD FUN: Donut Cake

    It’s the perfect celebration cake for a donut lover: a donut topped layer cake!

    This fun food was made at Duff’s Cakemix, a bakery café and do-it-yourself cake decorating studio in Los Angeles. The business is helmed by chef/co-owner Duff Goldman, TV’s Ace of Cakes.

    You can let your Inner Duff come out even if you’re nowhere near L.A. Simply head to the website and Facebook page for inspiration.

    Then, start mixing up your own food fun.

     

    donut-cake-duffscakemixFB-230

    Two favorites in one! Photo courtesy Duff’s Cake Mix | Los Angeles.

     

      

    Comments

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