I was watching Giada on the Food Network the other day and she put together some interesting little turnovers filled with fresh blueberries and mascarpone cheese. I used that as a starting point for these little sweets adding a bit of maple and cooking down the berries into a thick and concentrated sauce before mixing in with the cheese.
For when you just need to be cozy all day. It’s like French Toast that doesn’t get yucky after breakfast and is totally acceptable to eat all day long, hot or cold, with ice cream, whipped cream, a tall glass of milk or a little (or big) glass of bourbon. And it’s surprisingly easy to make.
This is a super easy summer dessert that can be made partially ahead and is perfect for serving lots of hungry friends and family after a killer 4th of July BBQ.
I know you were worried, but I’m here… not kidnapped, or mangled somewhere on the side of the road, or eaten by a tiger, or GOD FORBID cut off from my beloved internetz… and not only am I informing you of my non-death today, I’m also going to show you how to bake something! Woooo!!!
These cookies taste like those little Ferrero Rocher chocolate balls you get in your stocking at xmas! The original recipe, from Martha, didn’t call for chocolate chips, but they definitely need them. Eat these with your coffee in the morning, because who doesn’t like cookies for breakfast!?
It has been a food filled week over here at the Naked Baker! Brunches, lunches, dinners, and tons of coffee shops in between… my life is so hard! There are a few things I can’t wait to tell you about, including a peaches and cheese dinner party, a new found block of European restaurants in SF, and some Macadamia and Cashew Maple Shortbread Bars I stole from Martha.
But before we dive into all that I just have to show you this ice cream I had last night!
This is the easiest cherry pie you’ll ever make. And I definitely played this song while channeling Bobbi Brown in my kitchen this morning while I made it. I highly suggest you do the same.
Taking a break from Project Bikini Bod today to give you an awesome recipe for the dark chocolate lovers in your life. By using a lighter cocoa powder, you can take the dark chocolate edge off of these, but I especially like how the dark chocolate mixes with the white chocolate icing on top. I used a white chocolate infused with coconut for my icing, and the flavor worked perfectly (I think I might be starting to like coconut!) so try to find a flavored white chocolate if you can.
This semester has been nothing if not gruelling, and on Tuesday my favorite professor threw an awesome soiree on the last day. After months of studying brain waves and electrode placement, EEG and ERPs, alpha, beta, theta, and delta rhythms, slow wave and REM sleep… and even the mysterious and elusive P300, we got to let loose.
There was beer and pizza, like any normal pizza party should have.
But we’re a bunch of over achievers who love science here, so it didn’t end at that.
I’m not sure if there is some kind of clinical name for this disorder I seem to have, but it is impossible for me to enter a Williams Sonoma and not buy something. Generally it’s something small and unnecessary, and usually overpriced. One of these impulse buys was a heart shaped pocket pie mold. I mean how sweet is that… little heart shaped individual pies? Well, I’ve used this contraption a grand total of ONCE in the last YEAR that I’ve owned it, so I decided to bust it out to make some Peach Rhubarb pocket pies.
Pie is actually my favorite thing to make, believe it or not. Fillings are so easy to improvise with what you have on hand, and once you find a crust recipe that you are comfortable with, pie is no longer some intimidating undertaking leaving you anxious over the flakiness (or lack thereof) or dreaded bitterness of a homemade crust. I use the sweet crust recipe from Joy of Cooking, and I always at least double the recipe and freeze the extras. That way I can whip up a pie whenever I might need one. Which is more often than you’d expect.
OMG, guys. You have to make these. Do you ever make something, then taste it and have a hard time believing you’ve produced something so delicious? These could be served with some kind of interesting ice cream at a nice restaurant, or displayed temptingly in the glass case of some chic little bakery. They are sooo good! I used my default brownie recipe from Alice Medrich’s book Bittersweet, which is seriously the best brownie recipe ever. Evvver. I think they turned out extra good this time due to the coconut addition and because I used this extra special cocoa powder from the Amazon (jungle, not website) that I’d been saving for a special recipe.