Chinese egg tarts! This is now my go-to recipe for using up spare egg yolks. It’s a quick and simple recipe, the base recipe uses 8 egg yolks for the custard, which means plenty of whites for meringues and frostings and all kinds of tasty other things. We’ve made this twice now, both very successful. A few notes though – first, the dough recipe makes 16 tarts, which doesn’t work in my 12 cupcake pan and needs a few more small tarts (either mini ones or medium sized ones). Also, for some reason when I bake at the temperature and time recommended, the custard poofs up a lot. It falls down when cooling which is fine, but then the surface of the custard is wrinkly like a Portuguese egg tart instead of a Taiwanese egg tart. I may need to tweak. But still tasty, so still posting now.
For July 4th last year (yes, I’m 6 months behind on posts) I made bite-size boccone dolce. I hadn’t remade this recipe since I posted it in 2015, but did recall that the meringue moistened up really quickly, so I made the components ahead of time and had a DIY boccone dolce set-up when dessert o’clock rolled around. These were little bite-sized red, white and blue desserts with a simple, sweet kick. Not sure how feasible these are for a larger potluck (typical of July 4th) but might work fine if you skip the whipped cream entirely.
A cake that looks like a baseball! Sports! Heh. Made this for a friend’s birthday a few months ago, a small cookies and cream cake, with swiss buttercream frosting (separate post). The cake was pretty moist. Cookies and cream buttercream was good, but I think could be a bit sweeter like a real Oreo. Overall, I thought it was delicious!
This was an experiment to see if I could make whole wheat croissants. From doing web research, it seemed like it was not recommended, because whole wheat has less gluten and is generally less heavy, so croissants don’t turn out fluffy and light. I would agree with that, but maybe it was worth the slightly nuttier flavor? Personal preference I suppose, since let’s be real, nobody’s going to say no to a fresh croissant, even if it’s not Costco-level fluffy.
HAPPY NEW YEAR!! Ok, so. Josh says these are his favorite cookies that I’ve ever made. I think that’s saying a lot, considering. These ricciarelli (not sure how to pronounce this… “rich”-ee-uh-relly? “rick”-uh-relly? Any Italians in the house?) were inspired by Arizmendi’s, but chewier, with more orange zest. These are gluten free!! Super chewy because of the nut flour and egg whites, with strong aroma.
A roll cake! My favorite treat from an Asian supermarket is the coffee flavored roll cakes. But I try not to buy them because that means finishing the entire thing in a few days… I think this was pretty successful! Maybe overbaked the cake just a tad, but relatively easy assembly with fun serving 🙂 This was also my first chiffon cake! Which I haven’t tried in a regular cake shape, but plan on doing soon as the search for a white cake recipe continues.
This is off-season, but that’s what I get for archiving a bunch of half-finished posts. Well, you get what you get, readers! (All two of you. Hi.) To be honest, I feel like these muffins were too moist. Maybe I should have baked them a little past set. I mostly needed to find something to use up my overripe strawberries with, so found this recipe. Will probably try something else next year. (Or buy fewer baskets of strawberries…)
I’ve made a couple of ice cream cakes over the years, and my method is improving. But I think I’ve got a pretty solid method (and ice cream ratio) figured out now! So here it is. Read more
Recently I’ve been baking from the archives: OG chocolate chip cookies, ginger molasses cookies, arizendi scones and of course holy grail chocolate cake. I did get a chance to make marshmallow frosting again so I finally fixed that volume note.
Also, I finished my giant bottle of vanilla extract and bought a new one from Costco. Major accomplishment!
More real posts to come.