Ok, with this new experience I can officially define a marshmallow to be 80% texture, 10% flavor, and 10% flavor-of-the-powdered-sugar-coating. I tried a bit of the goopy mess before it dried out, and it was not delicious. Tasted like plastic. But somehow, magically, after drying out overnight and getting coated in powdered sugar, I am at risk for eating the entire batch by day’s end. Help.
Well, to be more specific: Junior’s White Chocolate & Raspberry Swirl Cheesecake with Junior’s Sponge Cake Crust. This is the longest recipe I’ve logged on Butter.City so far. It’s probably the longest a recipe can be in its entirety before I lose interest and. I guess it didn’t help that I made the full portion of this cheesecake, which is a lot of cheesecake. Volumes were much larger than typical for me. But you know, I did it, with just a teeny tiny snafu (overbaked the cheesecake – but luckily no burnt aroma). If you are up for a challenge, this cheesecake was definitely pretty delicious. It was on the sweet side though, I’d probably take out a third of the sugar next time.
My cousin brought these little bottles of tiramisu to our Thanskgiving potluck last year, and they were so delicious I had her give me the recipe – from the Internet of course. She skipped the rum from the recipe, since we had lots of toddlers at our event, but when I finally got around to testing the recipe and included it, I could barely taste it… perhaps just adds a bit of depth to the dessert. Note that I didn’t heat my custard enough so it was a bit watery in the pictures. But it tasted delicious and I will be trying this recipe again!
These liege waffles were a huge pain in the butt. I had to buy special ingredients (Belgian pearl sugar), it took forever (3 days?) and to be honest I don’t think they came out that well. During our Portland trip a few months ago, we went to Off the Waffle for our last breakfast and damnnnn that waffle was amazing – I was inspired. But alas, my first attempt at liege waffles yielded something much denser and all-around not as mouth watering. Yes, they were still okay – it’s hard for sugared bread to be disliked, but with Off the Waffle fresh in my mind… I just couldn’t love these.
But I mean, I made them for a birthday brunch for a group of friends and they were a hit anyway. Maybe my standards are too high. But you know, maybe not.
- Followed exactly:
- Not Martha’s Liege Waffles for freezing
This probably needs a better name, but I’m not creative enough think of one. Croiffle? Croiffle taco? Wowful ice cream taco? Heavenly-deliciousness-in-every-bite? Need help. Please comment your best naming suggestions so I can stop sounding like a crazy person when I describe this fantastic feat of fusion baking.
Despite sounding like a list of unrelated words, the ice cream croissant waffle taco is exactly what is described: a taco shell made from croissant dough pressed in a waffle maker, filled with ice cream. It is what dreams are made of. Crunchy, flaky croissant paired with sweet, smooth ice cream. I truly believe that this is the dessert to end all desserts. Read more
Papa Haydn is a dessert-centric restaurant in Portland that serves amazing cakes all the way ’til midnight on most days. Thank goodness I don’t live in Portland because I’m pretty sure the only thing keeping me from gaining 15 lbs a year is the fact that bakeries in the Suburbs of Silicon Valley all close in the late afternoon, well before that 9 pm daily cake craving hits. But when in Rome, do as the Romans do; we visited the city a few months ago, and per a friend’s recommendation the three of us came by at 11:30 pm to get three slices of cake. Normal!!!! Read more