I took a bit of a baking break before and after our cruise but now we're back in the game! In this roundup I was able to use my Le Creuset tarte dish and classic pie dish, items I don't use often because I'm not a huge fan of pies or tarts, haha!
Salted Caramel Chocolate Tart
I have had this recipe saved for quite a while to make and just never got around to it. Finally decided to make it for a somewhat last minute "big game" get together. I don't really care about football but I go for the food, ha ha. This was fairly easy to make, but I had some difficulty with the crust at first because Christian and I are used to making pie crust, not tart crust, so when the recipe said to keep pulsing the dough in the food processor until it came into a ball it seemed like it wasn't working and not coming together. But we just had to leave it going for a whiiiiile. This was my first real time making caramel, so that was fun. And ganache is old news at this point, so easy to make (and so good!) This one came out a little thin, but I went with it.
Life Changing Chocolate Pie
This was our Valentine's Day dessert. It was super easy to make, no baking involved, but very expensive becasue of the price of chocolate these days. Worth it for a special occasion though! I needed to make the whipped cream a little stiffer and the filling was a little loose overall but it was delicious! We still have one slice left each as of writing this paragraph...yum!!
Bakery-Style Chocolate Chip Yogurt Muffins
These popped up on Instagram and Christian always has Greek yogurt on hand for breakfast so I decided to whip these up. I DO NOT like yogurt, but luckily you can't really taste it in this recipe. I could tell something was a little different but it didn't gross me out too much so I call that a win, ha ha! The recipe uses maple syrup and extra virgin olive oil as well, very interesting! I will definitely be keeping these in the rotation, super easy and "healthy."
Whipped Cream Dream Cake
This is the second time I have made this cake, it's so easy and a great way to use up some heavy cream. I doubled the filling this time because we like chocolate. Fun fact - Christian forgot I had made it previously and was freaking out at how delicious it was. He proclaimed it a top 5 dessert and when I reminded him I had made it before he was incredulous! So amusing. Needless to say this will remain on rotation whenever I have heavy cream.
Date Night Chocolate Fudge Cake for 2
Made this to use a little bit more of the leftover heavy cream from the other bakes! They were easy and pretty tasty. I still prefer chocohotopots because they are even easier and I love the texture of them more. These got a little too cakey for me, which is what they're supposed to be so nothing wrong with the recipe, just my preference.
Madeleines
I got myself a madeleine pan just after Christmas and have been trying to find the perfect combo of recipe and method to get the perfect bake with tall humps. I trolled reddit for tips and even watched a youtube video where someone tried a ton of recipes. I decided to do orange zest instead of lemon for all my attempts. So far I have tried recipes from Daniel Boloud and Sally's Baking. I have been starting them at 450 and then lowering the temp to 350 after they start to puff up a bit.
My first attempt was Daniel's and I overfilled them so I think that contributed to them not having humps; a few of them had small ones. The first time I tried Sally's recipe exactly as written they didn't get humps and were very light in color. The next time I followed tips I had found for cooking the batter in the fridge, filling the molds and then freezing the pan before baking. When I did that method her batter was too crumbly after refrigerating BUT the did have humps! My next attempt will be Daniel Boloud again and I will fill them less and freeze for longer before baking.
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