Fruit tarts seem to be the one dessert that everyone can agree on– even self-proclaimed “not a dessert person”-people, so it’s always a safe bet. The beautiful fruit patterns also make a bright splash on the dining table, so I like to think it adds to the festivity and decor of the celebration as well.
There are a gazillion recipes for fruit tart out there, which basically consist of a crust, filling, fruit, and glaze. My main gripe with most fruit tart recipes has always been the bother of chilling, then rolling out a crust. I have finally found a crust that skips those finicky steps and gets right to business. Below is my version of this much-loved dessert!
Two Christmases ago, my mother in law gave us a huge tin of Starbucks Hot Cocoa Mix
One of the highlights of attending UC Berkeley was the easy access to inexpensive good eats. One such place was Raleighs, on Telegraph. The first time I ate there, a friend ordered a huge hunk of mud pie. While it looked tantalizing (ice cream and Oreos– what’s not to like?), my first thought was, I could make that for a fraction of the cost! So… I did. The next day, I pieced together four simple ingredients and wowed my friends. It was just as easy as I had hoped, and it was one of the first recipes I created and shared (on Xanga, if you’re old enough to know what that is!). A crowd-pleaser with just four ingredients and a practically no-fail guarantee– what more could you ask for?
So you’ve already got the spatula, the whisk, and a few mixing bowls. What’s next? Ready to up your game? Here are the next 10 items I think would be most useful to add to your baking collection!
This photo will have to do for now 🙂
(I keep forgetting to snap one of the ice cream!)
My good friend David (I wish) has a lovely ice cream book
Ben and I recently went to an event at Smitten Ice Cream, the trendy liquid nitrogen ice cream spot that just opened up in Los Altos, and got to sample several scoops of ice cream, including generous portions of their Earl Grey with Milk Chocolate. Long story short, Ben likes my (er, David’s) Earl Grey with Dark Chocolate Truffles better than theirs. Done.
Our daughter was born on a Friday. One week later, we brought this delicious cheesecake to share with friends as we enjoyed a Thanksgiving feast together. That should give you some idea of just how doable this cake really is; a first-time nursing mother with a 1-week old was able to throw this together and bring it to a dinner!
It started with a big can of LIBBY’S® Easy Pumpkin Pie Mix. I saw it at the grocery store thinking it was a big can of pure pumpkin, and was miffed when I realized my mistake at home. I’m not a big pumpkin pie fan, so I went online in search of another way to use up this can of mix, and came across this recipe. The recipe looked very doable and the photo convinced me it couldn’t taste terrible, and I was right. The pumpkin and cheesecake melded perfectly with the taste of Thanksgiving, and the pecan praline topping added a sweet crunchy touch.
This basic list is for the college student who owns nothing but a plastic spatula and maybe a set of measuring cups, but wants to bake an occasional batch of brownies or cupcakes. (For those of you looking to boost an already-stocked baker’s kitchen, see this list of 10 More Items to Add to Your Baking Arsenal). Whether you plan to bake just a couple times a year, or are hoping to upgrade your entire baking collection (newly engaged, anyone?), here are a few must-have tools for any baker’s kitchen. I’ve linked some good options you can buy on a budget, as well as my own personal favorites which might cost a bit more.
Did you know that vanilla extract is just vodka infused with vanilla beans? Yes, really. And now that Costco sells vanilla beans, making your own vanilla extract is even cheaper than buying it at the store!
Day 1
Day 3
(Day 50 to come in… 47 days).
Sounds a little too easy, but there it is. Sometimes the simplest things are the best.
My favorite kind of truffle is simply a chilled ganache dipped in chocolate, so naturally I would enjoy a version of this as a chunky mix-in for ice cream! David Lebovitz has this great recipe that includes some alcohol and corn syrup, which helps keep them soft and pliable for scooping in ice cream. I like to drop these into his Earl Grey Tea ice cream, and imagine they would be good paired with other ice cream flavors such as coffee, vanilla bean, or anything else that goes well with chocolate!
Whether you’ve just moved into your own apartment or you’ve just decided you want to make a batch of cookies for this rainy day, every kitchen should have these basic ingredients for baking. Chances are you will still need basic refrigerator items, too, like eggs and butter, but having these pantry staples ahead of time will save you a lot of hassle. There’s nothing quite as annoying as getting halfway into a recipe, batter-dripping spatula in hand, only to realize you don’t have a key ingredient to finish! So stock up, and happy baking!
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